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


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PRODUCT: Currant C Selling Final Inventory

November 19, 2009 at 8:36 am · Filed under Beverages

currant-c-group-230

Last chance to enjoy these wonderful juices!
Photo by Hannah Kaminsky | THE NIBBLE.

 It is with a heavy heart that we join Gregg Quinn, founder and president of Currant C black currant beverages, to inform you that the wonderful line of Currant C has ceased production. We reviewed it last year and adored it. The company subsequently expanded the varieties and Currant C would have been a Top Pick Of The Week in January (which is “healthy food month” at THE NIBBLE).

The unfavorable economic environment has put the kibosh on this small company and others. Retailers are forced to pay more slowly while warehouses and trucking companies demand payment upfront. Banks aren’t lending to small companies. Combine the variables and it’s impossible for some companies to keep their doors open.

As long as supplies last, Currant C is selling its delicious juices through its website. Six-packs are $11.94 instead of $23.94—a 50% reduction.

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RECIPE: Apricot Pumpkin Bread

November 19, 2009 at 8:13 am · Filed under Bread-Crackers-Sandwiches, Cookies-Cake-Pastry, Entertaining, Halloween & Fall, Recipes, Thanksgiving & Fall

For Thanksgiving weekend, how about some apricot pumpkin bread, delicious for breakfast, brunch, snacks and tea sandwiches. This recipe is courtesy of B & R Farms, apricot growers who sell their delicious products at California farmers markets and to wholesalers. For more recipes, visit BRFarms.com.

RECIPE: APRICOT PUMPKIN BREAD

Ingredients

  • 1 large egg
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1/2 cup salad oil (we like olive oil)
  • 1/2 cup orange juice
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoons each: baking powder, ground cinnamon, ground cloves, ground nutmeg, ground ginger
  • 1/2 cup chopped walnuts
  • 1 cup chopped dried apricots
    		•    brfarms.com-230
    B & R Farms apricots drying in the California sun (photo by Shannon Grissom, courtesy B & R Farms.
     
    Preparation

    1. PREHEAT the oven to 350°F. Grease a loaf pan and set aside.

    2. BEAT together egg, sugar, pumpkin, oil and orange juice in large bowl. In another bowl…

    3. MIX the flour with the baking soda, baking powder, cinnamon, cloves, nutmeg and ginger. Add to the egg mixture.

    4. STIR in the nuts and dried apricots. Pour the batter into the pan and bake for about an, hour until a toothpick comes out clean.

    5. COOL fir 15 minutes, release from the pan and serve warm with butter, cream cheese or apricot preserves. Cream cheese and apricot preserves makes a great sandwich! Serve it with a cup of black tea; Earl Grey or Assam would be especially nice.)
     
    MORE RECIPES

  • Find pumpkin pie recipes in our Gourmet Pies & Pastries Section.
  • Find recipes for pumpkin cupcakes, banana bread and carrot cake in our Gourmet Cakes Section.

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    TOP PICK OF THE WEEK: Java & Co. Artisan Coffee Syrups

    November 18, 2009 at 3:03 pm · Filed under Beverages, Honey-Sugar-Syrup, Top Pick Of The Week

    Cup of coffee and a coffee plunger

    Coffee: neat, pressed and hungry for a shot
    (of Java & Co. syrup, that is). Photo ©
    Elina Manninen | Fotolia.com.

    		 Millions of people in America walk into their favorite coffee emporium and order their java with a shot of syrup. Amaretto, caramel, hazelnut and vanilla are very popular, and it’s high season for egg nog, gingerbread and pumpkin (how did you think those pumpkin lattes are made)? Most coffee houses use Monin (which makes 113 flavors, not all meant for coffee) or Torani (78 flavors, ditto), and you can purchase bottles for home use. But if you’d like to give a gift of something special—small-batch, artisan-made syrups made from roasted coffee beans, including a “decaf”—Java & Co. has a good thing going.

    The infused syrups that have so captivated coffee-drinkers are essentially flavored simple syrup (sugar syrup). They have gained visibility with the renaissance of coffee houses, but have been used for many years to make Italian sodas, as breakfast syrups and dessert syrups, and in recipes from glazes to baking. They can make almost any food taste better—but sugar has a way of doing that.

    Java & Co.’s handmade and hand-bottled syrups—they’re made and shipped to order for maximum freshness—taste that much better than the mass-manufactured products from Monin and Torani. They begin with actual coffee beans, and are a delightful personal gift, corporate gift and sweet syrup for your own pantry.
    • Read the full review and discover the many ways to use flavored syrups. They can start with coffee—but end up in vinaigrettes, parfaits, cocktails and can even glaze your Thanksgiving turkey and yams.
    • Discover more of our favorite artisan honeys, sugars and syrups.

     

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