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


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TIP OF THE DAY: Salade Frisée

September 26, 2009 at 7:16 am · Filed under Recipes, Tip Of The Day, Vegetables-Salads-Herbs

One of our favorite salad greens, not served often enough in the U.S., is the classic French frisée (curly endive). A salade frisée (frisée salad) is traditionally served with crumbled Roquefort cheese and lardons, which are crisp, browned chunks of pork belly (you can substitute bacon or pancetta). Toss the salad with a classic vinaigrette. For even more panache, add some fan-sliced red pear and a few toasted walnut halves.

 

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PRODUCT: Voskos Greek Yogurt

September 26, 2009 at 7:00 am · Filed under Cheese-Yogurt-Dairy, Kosher Nibbles

voskos-honey-duo-250

A honey of a yogurt, Voskos is one of our
favorite brands. Photo by Hannah Kaminsky
| THE NIBBLE.

 Voskos Greek Yogurt is another welcome brand of Greek-style yogurt that is bound to please those who prefer their yogurt more like thick, creamy sour cream and less on the tart and tangy side. The company, based in California, offers a full family of all natural yogurt:

  • Plain in whole milk (“original”), Lowfat (2%) and Nonfat (0%) in 8-ounce and 16-ounce containers
  • Nonfat 5.3-ounce cups in Exotic Fig, Greek Honey, Honey Vanilla Bean, Wild Blueberry and Wild Strawberry
  • Organic nonfat 8-ounce cups in Plain, Greek Honey and Vanilla Bean

The Honey Vanilla Bean and Wild Strawberry have become our favorite vanilla and strawberry yogurts.

Packed with probiotic cultures, Voskos will also help those who have digestive problems. The line is certified kosher, rBGH-free and gluten-free.
 

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TIP OF THE DAY: Infused Honey

September 24, 2009 at 5:43 pm · Filed under Honey-Sugar-Syrup, Recipes

We can’t end National Honey Month without talking about infused honey. Whether you like subtle flavors like lavender and anise or hot chile spice, there’s a honey recipe for you. Take 2 cups of honey and stir over medium heat until warm. Place your favorite herb or spice and on the bottom of a heat-proof jar and add the honey. Cool, seal and let the flavors mingle for two days. A tablespoon or two of infused honey can be the star of marinades and glazes, salad dressings, cocktails, honey mustards and dessert toppings.

 

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