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


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RECIPE: Lemon & Crystallized Ginger Yogurt Sorbet

July 23, 2009 at 7:00 am · Filed under Desserts, Recipes

There’s nothing more refreshing on a hot summer day than a bowl of lemon sorbet—but there’s a lot of sugar in sorbet. Here’s a recipe, courtesy of Chobani Greek style yogurt (one of our favorite yogurts), that will satisfy your sweet tooth and keep you cool without all that refined sugar.

This recipe uses lower glycemic honey as a sweetener. Yes, there’s some sugar in the crystallized ginger, but you still save on the refined sugar. If you’ve never had yogurt sorbet, we think you’ll be hooked!

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Love sorbet but not all the sugar—then try
this delicious yogurt sorbet. Photo by Liv Friis-Larsen | IST.

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TIP OF THE DAY: Table Art

July 23, 2009 at 6:59 am · Filed under Salts-Seasonings-Herbs-Spices, The Nibble, Tip Of The Day

From 18th-century to ultra-modern, sugar bowls, creamers, salt-and-pepper shakers and other accessories add personality to any table. Why not collect them and use a different one each month? They don’t have to match your dishes, they don’t take up much storage space and you can find them at yard sales. In fact, look for old-fashioned salt cellars for the newly-popular artisan salts.  Let the kids make the monthly selection, and give them the job of switching over the sugar, salt and pepper on the first day of the month.

  • Take a look at the many different kinds of artisan salt.
  • You’ll love our Tabletop Section! Find out everything you need to know for a beautiful presentation.

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TOP PICK OF THE WEEK: Curdelicious Fruit Curd

July 22, 2009 at 7:00 am · Filed under Desserts, Jam-Peanut Butter, Top Pick Of The Week

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Tartlets with four different flavors of
Curdelicious fruit curd: An easy and very
satisfying dessert. Guests will clamor for
more! Photo by Hannah Kaminsky | THE
NIBBLE.

 Do you use fruit curd? Lemon curd is perhaps the most familiar variety, a creamy spread made with sugar, eggs and butter (in the richer recipes), flavored with lemon juice and often the zest (Curdelicious uses the oil from the peel fruit instead of the zest). Then, there are siblings lime curd and orange curd. Apart from the citrus family, you can find raspberry curd, strawberry curd, cranberry curd and others. We expect to stumble upon pomegranate curd any day now.

Fruit curd is refreshingly tart, as opposed to more sugary jams and preserves. The butter creates a smoother and creamier texture than jam. But if you only use fruit curd as an alternative to jam on toast, scones and croissants, you’re missing out.

Curd can be used to fill tart shells and meringues for easy, elegant desserts; and as a garnish for other desserts (pound cake, for example). You can make parfaits with curd, fill crêpes, top pancakes and waffles, make cookie sandwiches and substitute for custard. (Unlike lemon custard, for example, lemon curd contains more lemon juice and zest, which gives it a more piquant flavor as a cake filling.) There are many more uses, which we’ll explore in the full review.

Curdelicious makes everything more delicious, with fruit curds in lemon, orange, lime and raspberry. Read the full review below, and share your favorite fruit curd recipes with us. We may add them to this article!

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