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


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TIP OF THE DAY: Heart-y Valentine Sandwiches

February 14, 2008 at 1:25 pm · Filed under Jam-Peanut Butter, Recipes, Tip Of The Day, Valentine's Day

Peanut Butter Sandwiches
If you don’t have heart-shaped cookie cutters, use stars for your “star” Valentine.		   Each year, the Peanut Butter & Co. Sandwich Shop in the heart of New York’s Greenwich Village helps lovers celebrate Valentine’s Day with a special Sweetheart’s Snack. It includes heart-shaped PB sandwiches, milk, PB cookies, and other goodies. You can create the treat at home with a large heart-shaped cookie cutter, your favorite PB and J, and a mix tape of romantic tunes. (If you don’t have a heart, you can substitute stars or other shapes). Keep your lover guessing: Use a different flavor of peanut butter on each sandwich. If your Valentine prefer savory to sweet, use a garlic or Southwestern PB with turkey or ham, instead. Read our reviews of our favorite peanut butters: plain, crunch and flavored, and our favorite jellies, jams and preserves.
 

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RECIPES: Valentine Cocktails

February 13, 2008 at 2:23 pm · Filed under Cocktails & Spirits, Recipes, Valentine's Day

If your idea of a Valentine’s Day celebration is more than Champagne—or if you’d like to warm up to that bottle of Champagne with some kissable cocktails, for your drinking pleasure we present:

– The Love Potion Cocktail, made with Absolut Raspberry and cranberry juice
– The Right Kiss, gin, ruby Port and maraschino liqueur
– Pomegranate Martini, with vodka, Grand Marnier and pomegranate juice

Find more mixology in the Cocktails & Spirits Section of THE NIBBLE online magazine.

   Valentine Martini

Love Potion Martini, a creation from Ocean Spray.

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TODAY IN FOOD: It’s National Tortellini Day

February 13, 2008 at 1:29 pm · Filed under Food Holidays, Pasta-Pizza, Recipes

TortelliniHeavenly Porcini Mushroom Tortelloni from Bertagni.   We don’t have to twist arms to get people to celebrate National Tortellini Day at THE NIBBLE. In fact, we’re lunching on several flavors of the wonderful tortellini from Bertagni (the topic of a prior post). Tortellini (tor-teh-LEE-nee) are small pastas stuffed with a variety of fillings, and a favorite pasta dish worldwide (wontons are cousins). They are served in soups—as in the classic dish, tortellini in brodo—or with sauce. We also serve them as hors d’oeuvres and snacks—with dipping sauces, on skewers with complementary meats, cheeses and veggies. Tortellini originated in Bologna and are accompanied by a legend: When the goddess Venus stayed in a tavern on the outskirts of the city, the innkeeper spied on her through the keyhole of her room, but could catch only a glimpse of her navel. Spellbound, he went to the kitchen and, to capture this vision, shaped fresh egg pasta into the bite-sized, navel-shaped tortellini. Larger bites, called tortelloni, are also made.
Tortellini and tortelloni are made by adding a filling to a circle of dough, then folding it in half, making a semicircle of the half and pinching the ends together to form the shape. By the way, the word for navel is not tortellini but ombelico; torte is the past participle of the verb torcere, meaning filled.

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