THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.
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February 6, 2008 at 12:08 pm
· Filed under Beverages, Kosher Nibbles, NutriNibbles-Organic-Health
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| The pomegranate is an ancient fruit, originating in Persia. It has been cultivated in the Mediterranean region for several thousand years. Remains dating back to 1000 B.C.E. have been found in Armenia. Yet, five years ago, the pom was an oddity in the U.S. It was an exotic fruit enjoyed largely by immigrants and Americans who learned to enjoy them abroad—until the debut of POM Wonderful juice, and the subsequent announcement of high antioxidant values and potential anti-carcinogenic properties. Suddenly, everyone wanted pomegranate, and the flavor has appeared in everything from ice cream to salad dressing. In juice, brand after brand has proliferated to meet America’s desire for healthy, high-antioxidant food. Our intrepid taster drank all she could get her hands on—more than 50 juices, although only the top 19 have been recommended to NIBBLE readers. They include 100% pure pom juices plus blends with other juices (blueberry, cranberry, etc.), as well as brands that are certified kosher or organic. Read the full review and get juiced in the Juices & Ades Section of THE NIBBLE online magazine. |
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Pretty in purple: 100% pure pomegranate juice. While pom juices are wonderful blended with the right quality companions, watch out for juices “flavored” with pomegranate that are largely composed of less expensive apple or grape juice. |
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February 6, 2008 at 12:06 pm
· Filed under Diet Nibbles, Salts-Seasonings-Herbs-Spices
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 In the freezer, ready to thaw.
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Having fresh herbs in one’s kitchen at all times is a nice fantasy, but in reality, those pricey herbs often wither away before they are put to use (or, before the three-quarters of them that remain after you’ve used the first few tablespoons’ worth are used). Daregal Gourmet has solved our fresh herb woes with herbs that are pre-chopped, frozen and packed in space-saving boxes. Take out the amount you need, let it thaw, and it tastes almost as good as fresh herbs—and a whole lot better than dried herbs. They jazz up bland pasta, meat or fish dishes and also serve as lovely plate garnishes (see our article, Garnish Glamour for additional tips). They work well with vegetables too. Our favorites are the individual herbs (basil, cilantro and parsley) but people who enjoy spice blends can opt for Grilling, Italian and Original. Find a store locater on the website, DaregalGourmet.com. Find more of our favorite spices in the Salts & Seasonings Section of THE NIBBLE online magazine. |
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February 5, 2008 at 4:25 pm
· Filed under Chocolate, Desserts, Food Holidays, Recipes, Special Sweets
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The best way to celebrate National Chocolate Fondue Day is not with a traditional chocolate fondue. Nope. It’s by thinking outside the box and making this Spicy Truffle Melt. Check out the concept plus a party plan. If you want the traditional chocolate fondue recipe, of course we’ll oblige.
– Don’t dip rubbery supermarket marshmallows into a fine fondue. Gourmet marshmallows are the way to go. |
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You can add the same spices to chocolate fondue and hot chocolate. Try allspice, cardamom, chili, cinnamon-nutmeg, coconut-curry, ginger, and paprika. Photo courtesy of Recchiuti Chocolate. |
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