THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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October 28, 2009 at 1:05 pm
· Filed under Diet Nibbles, Fish-Seafood-Caviar, Recipes
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Oysters on the half shell: so delicious,
so low-calorie. Photo courtesy of Carrie
Bailey-Morey. |
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Heavy cocktail sauces with horseradish are too much for oysters at their prime. We eat great oysters straight from the shell, without even a dab of citrus juice. But for those who like a bit of garnish, here’s a lovely recipe, courtesy of Charleston, South Carolina’s Charleston Grill and Carrie Bailey-Morey, co-owner of Callie’s Charleston Biscuits, who recently enjoyed them there.
Combine to taste:
- Seeded, finely chopped cucumbers
- Meyer lemon juice
- Meyer lemon zest
- Finely chopped mint
Garnish plate with watercress and edible flowers. |
- For more of Carrie’s favorite things to eat in Charleston, read her blog.
- Read our review of Callie’s Charleston Biscuits, a NIBBLE Top Pick Of The Week and simply divine. (Mario Batali orders them).
Live in Houston? There’s a free tasting of Callie’s today and tomorrow at Rice Epicurean Markets: San Felipe and Post Oak store Wednesday, October 28th from 2:00-6:00pm and the Westheimer and Wesleyan store Thursday, October 29th from 10:00-3:00 pm. from 10:00-2:00pm.
Live in Chicago? The tastings are on November 5th and 6th at Fox & Obel (we love that store!).
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October 28, 2009 at 10:00 am
· Filed under Cookies-Cake-Pastry, Halloween & Fall, Recipes, Thanksgiving & Fall
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| Fall is the time to bake up a pumpkin storm, so let’s add to the list with a delicious pumpkin cupcake with pumpkin cheesecake (cream cheese) frosting.
Created by cupcake blogger Stefani Pollack, the cupcakes are made with healthier graham flour and bits of graham crackers, yielding a far more rich-tasting, graham-y cake with a muffin-like texture—no delicate little cup of fluff.
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Holiday flavors: graham flour (used to make
graham crackers) and pumpkin cheesecake
frosting. Photo courtesy Stefani Pollack |
Cupcake Project. |
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October 28, 2009 at 7:44 am
· Filed under Meat & Poultry
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A plump, grilled bratwurst, ready for a “brat
bun.” Photo © Darius Zsankowski | Fotolia. |
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“Mention my name in Sheboygan / It’s the greatest little town in the world…” sang the Everly Brothers. One thing that makes Sheboygan, Wisconsin so great: the world-famous bratwurst. Just as famed for its brats as its cheese, Wisconsin is a state that knows good food and celebrates it with vigor.
Mention the name “bratwurst” in Sheboygan and you’re sure to elicit a positive reaction from fans of this German sausage, who have strict rules for its consumption. But take Shakespeare’s advice and eat your brat “as you like it” (for example, the locals disparage sauerkraut on their brats, while we think it’s a perfect combination).
The eponymous Sheboygan Bratwurst Company makes delicious brats in the original pork sausage recipe plus several flavors, as well as chicken and beef brats. We enjoyed the sweet Apple Bratwurst, spot-on Cajun Bratwurst, cheese-laden Jalapeño Cheddar Bratwurst and basil-redolent Tomato Basil Chicken Bratwurst. There are 12 total flavors to try, including a Bacon Cheeseburger Brat that’s next on our list. Call friends and schedule a Brats & Beerfest!
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How about some wickedly good Wisconsin cheese?
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