THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.
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March 30, 2009 at 8:53 am
· Filed under Contest, Food Holidays & More, Recipes
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| Will you win the million dollar top prize in the 2010 Pillsbury Bakeoff? Will you be one of the 100 finalists to make the trip to Orlando from April 11-13, 2010, to compete for cash and merchandise prizes totaling $1,050,200. The Grand Prize Winner and runners up will be chosen from these categories:
– Breakfast & Brunches
– Entertaining Appetizers
– Dinner Made Easy
– Sweet Treats
While it’s not exactly a million bucks, the three other category winners each receive $5,000 and a GE Profile Induction Free-Standing Range. Take a gander at the prize rules at http://www.pillsbury.com.
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Last year’s winning appetizer, Salmon Pastries
with Dill Pesto, from finalist Edgar Rudberg. |
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March 25, 2009 at 3:04 pm
· Filed under Cookies-Cake-Pastry, Top Pick Of The Week
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Double Chocolate Biscotti, iced in white chocolate,
have a rich chocolate flavor and give the
satisfaction of eating a piece of chocolate cake. |
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Way in the north of Michigan is a gourmet foods company established to create all-natural products from choice local ingredients—the best of the farms, fields and orchards of the surrounding region. The company’s first product line is handcrafted biscotti, and if we were in Italy, we’d say bravo! What sets these biscotti apart is, even though they are twice baked like all biscotti, the standard size have a softness that is non-threatening to anyone with dental work, and provide a pleasing crunch while melting into cake-like satisfaction in the mouth. For those who want the traditional, rock-hard biscotti experience, the ends of the loaf,* cleverly called “stones,” are sold separately. Regular or stone, everything that emerges from the Way North Foods ovens is absolutely luscious and distinctively better than most biscotti we’ve tasted.
*Biscotti dough is rolled into an oblong loaf and baked once. Then the individual cookies are cut from the warm loaf and baked again, giving them their name—bis coctum is Latin for “twice cooked.” |
| The line departs from classic Italian biscotti (almond and anisette flavors), with a focus on Michigan fruits, plus chocolate. There are seasonal specials, and varieties are added faster than the website can be updated. For example, instead of the Dried Cherry White Chocolate Biscotti on the website, Cherry Cordial Biscotti were available, chocolate biscotti with dried cherries and a bit of dark chocolate icing drizzled with white chocolate.
Did we complain? Heck no—we can’t imagine turning down any flavor baked by the gifted Chef Perry Harmon. Lemon Dried Blueberry, Maple Walnut (made with local maple syrup), Orange Dried Cranberry and Dried Cherry equally pleased our critical palate. We can’t wait for new seasonal flavors and limited editions. We wish you had some marvelous biscotti to munch on as you read the full review. But buy some today and you’ll have them in time to chew over next week’s Top Pick.
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March 23, 2009 at 4:19 pm
· Filed under Food Holidays & More, Travel
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| You can eat all you want and then ski off the calories at the Taste of Vail Food & Wine Festival. Nonstop airfare is $200 from most cities, so pack your bags and your appetite and head for the hills (very high and majestic mountains) of Colorado. The festival, which takes place during the last weekend of ski season, kicks off with the 5th Annual Colorado Lamb Cook-Off in the heart of Vail Village—classic lamb chop dishes and exotic recipes prepared by Vail’s finest chefs, guest chefs and the Colorado Lamb Board, perfectly complemented with fine wines and beers. The festival continues with wine tastings, a mountaintop picnic (10,350 feet above sea level) and a Grand Tasting Dinner with breathtaking Rocky Mountain views. A full, four-day pass to the 19th Annual Taste of Vail is $600 and includes nine events plus all the morning cooking seminars. Find out more at www.tasteofvail.com—and send us a postcard! |
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The new meaning of “al fresco dining”: a picnic
10,350 feet above sea level, at scenic Eagle’s
Nest on Vail Mountain.
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