THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods


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CHERRY TIP OF THE DAY: Cherries Jubilee

Cherries Jubilee was a very fashionable dessert for many decades. The great chef Auguste Escoffier is credited with creating it for Queen Victoria—for either her Golden Jubilee of 1887 (the 50th year of a monarch’s reign) or her Diamond Jubilee in 1897—the record is not sure which.

It immediately joined the menu at restaurants of haute cuisine, where it was prepared tableside with great fanfare.

Pitted black cherries were flambéed with kirsch (which is cherry eau de vie, or unaged brandy) or regular brandy, then spooned into a stemmed silver dish of vanilla ice cream.

You don’t need to have a stemmed silver dish—that kind of pomp disappeared in the 1960s. And it’s no biggie to get the cherries (frozen), ice cream and spirits to make the dish—tonight or tomorrow to celebrate George Washington’s birthday. A recipe for one head of state is certainly appropriate for another!

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Cherries Jubilee. Photo courtesy RobertsDairy.com.

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PRODUCT: Cowboy Candy, A Hot & Sweet Treat

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We’re one happy buckaroo with Cowboy
Candy. Photo by Hannah Kaminsky |
THE NIBBLE.

Cowboy candy refers to candied jalapeño chiles, used as a relish. Sweet and hot is an irresistible combination, especially in the jar we received from Uncertain Farms, a Texas operation that produces jellies, pickles and salsas under the M Circle M brand.

Bob Mischler, the “M,” retired from long-haul trucking to a settled life in Seguin, Texas, a short haul (36 miles) from San Antonio. He grows cucumbers, cantaloupe, tomatoes, squash and watermelon, practicing sustainable agriculture (which uses non-chemical pesticides and other techniques that protect the environment).

The ex-Marine is a tough guy: He only put in electricity 18 months ago, and only in order to operate his commercial kitchen. And are we glad, since we love the rush of his Cowboy Candy.

  • It’s a shoo-in for burgers, hot dogs, tacos and sandwiches, but it also gives a jovial jolt to just about anything.
  • Add some to salads, eggs and vegetables (try beans).
  • Use it as a soup garnish.
  • Eat it straight from the jar.
If jalapeño is too gringo for you, try the Buck Snort, with added habaneros. We’re ordering a mixed case for gifts, along with the pepper jellies, Cowboy Hots Bread ‘n Butter Pickles (with crushed red peppers) and Cowboy Firesticks—dill and garlic carrot sticks with crushed red peppers.

The Westin La Cantera Resort in San Antonio has created Jalapeño Bubbly, a glass of Champagne garnished with a few pieces of Uncertain Farms Cowboy Candy. (Another creative idea: their Rio Grande Mimosa is Champagne with a round ice cube made of grapefruit juice—but you can use any theme-shaped ice cube tray—Christmas tree, heart, shamrock, etc.).

The only thing we don’t like is the name: Uncertain Farms. Uncertain if they’ll be here next year, opined one taster? Uncertain if the stuff tastes good, said another?

However, that’s exactly why Bob Mischler named the farm. “I was uncertain I would ever pay for it,” he said. “Farming is an uncertain business.”

Fear not, dear reader: Both items we tried were certainly worth sending for: UncertainFarms.com.

 

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CHERRY TIP OF THE DAY: Hot Tea Russian-Style

Russians have traditionally sweetened hot tea with a spoonful of cherry preserves instead of sugar. It’s delicious.

If you want the experience without the calories, look for a sugar-free cherry preserves. Chukar Cherries’ No Sugar Added Red Sour Cherry Preserve is so good, you can’t even tell that there’s no sugar added!

For zero calories, you can purchase a cherry-flavored tea blend; but if you can, try your hot tea Russian-style. If you have Irish coffee mugs or other glass-handled cups or mugs, use them to enjoy the visual effect.

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Try a spoonful in your tea. Photo
courtesy Chukar.com.

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