THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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January 14, 2009 at 9:00 am
· Filed under Fruits, Nuts & Seeds, Ice Cream-Sorbet-Yogurt
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Granita is light, low-calorie and crunchier than sorbet. You don’t use an ice cream maker; instead, the ice crystals form in a pan in the freezer and are broken up every few hours.
This recipe uses Texas Rio Star Grapefruit, grown in the Rio Grande Valley in southernmost Texas.
They are more red in color than Ruby Red grapefruit, so have a more lovely color. If you can’t obtain them, you can substitute other red or pink grapefruit, but they may not have the same sweetness.
RECIPE: GRAPEFRUIT GRANITA
Ingredients For 4 Servings
3 Texas Rio Star grapefruit, juiced
1/2 cup sugar
Garnish: mint leaves
Preparation
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[1] It’s easy to make granita with fruit (or coffee), sugar and an ice cube tray (photo courtesy TexaSweet Citrus).
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1. COMBINE the grapefruit juice and sugar and bring to a boil, stirring until the sugar dissolves.
2. LET the mixture cool down and pour it into a flat pan with high sides. Place in freezer. Once ice crystals start to form…
3. USE a fork to stir vigorously, breaking up the crystals. Return to the freezer. Do this every half hour for about four hours.
4. Once the granita is totally frozen, fluff it with a fork and give it another half hour in the freezer to solidify. Serve with a mint leaf garnish.
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January 13, 2009 at 11:25 am
· Filed under Salts-Seasonings-Herbs-Spices, Trends
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| Looking for palate excitement this year? McCormick, the world’s largest spice company, has developed cutting-edge flavor combinations that are sure to inspire. International influences and natural foods figure prominently in the company’s Top 10 Flavor Pairings for 2009, allowing for flavorful yet healthy dishes. After reviewing the introductions to each flavor pairing, you can click through to a delicious recipe that expresses those flavors. If you love these innovative pairings as much as we do, you can still enjoy the wonderful recipes from Flavor Trends 2008, as well.
How does a spice company decide what’s hot? McCormick draws on the expertise of sensory analysts, chefs, trend experts and food technologists. Joined by some of today’s most innovative and cutting-edge restaurant chefs, cookbook authors and TV food personalities, this collective culinary vision helps chart a delicious course for the year ahead.
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Saké and mixed peppercorns: one pairing to wake
up flavor in 2009. |
| Influencing the flavors of 2009 are Asian-infused and internationally influenced tastes, a desire for all-natural foods and a craving for favorite ingredients reimagined with contemporary whimsy. McCormick explored these and other trends to develop the top 10 flavor pairings for 2009. See which one of the following you’d like to try first:
–Pairing 1: Cayenne & Tart Cherry
–Pairing 2: Chinese Five Spice & Artisan-Cured Pork
–Pairing 3: Dill & Avocado Oil
–Pairing 4: Garam Masala & Pepitas
–Pairing 5: Mint & Quinoa
–Pairing 6: Peppercorn Mélange & Saké
–Pairing 7: Rosemary & Fruit Preserves
–Pairing 8: Smoked Paprika & Agave Nectar
–Pairing 9: Tarragon & Beetroot
–Pairing 10: Toasted Sesame & Root Beer |
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