THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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December 17, 2007 at 3:48 pm
· Filed under Recipes, Tip Of The Day
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| Crush a package of red spiral peppermints with a rolling pin between waxed paper. Keep them in an airtight jar. Then, use them to apply a touch of holiday flavor to ice cream, the rims of hot chocolate mugs, cupcake icing, other desserts, vanilla yogurt…whatever strikes your fancy (use a pinch to garnish to any dessert plate). It’s as if the Good Peppermint Fairy touched her wand to make things a bit more special. Peppermint bark is crushed peppermint added to chocolate bars. Read about our favorite peppermint bark from Enstrom’s—peppermint plus semisweet and white chocolate and chocolate cookies! |
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Crush me! Use me!
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December 17, 2007 at 3:47 pm
· Filed under Contest, Meat & Poultry
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It serves up to 12 people…and it could be yours. |
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This week’s prize in THE NIBBLE’s Gourmet Giveaway is a delicious 3-4 pound spiral-sliced, boneless ham from Nueske, which we rated as one of our favorite hams after tasting more than 40. It has a hand-applied honey glaze that gives it a mild, sweet flavor. And it comes fully cooked, already cut into neat, even slices—ready for a party or a special family dinner. Serve at room temperature or gently warmed. Few things so delicious require so little preparation time (“remove ham and set on plate”). You can see more of Nueske’s ham and bacon products at Nueskes.com. See more of THE NIBBLE’s favorite hams in the Gourmet Meat & Poultry Section of THE NIBBLE online magazine. Also take a look at the other top hams in our ham challenge tasting. Take trivia quizzes on ham and other food topics at the Gourmet Giveaway home page. |
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December 16, 2007 at 11:08 am
· Filed under Cheese-Yogurt-Dairy, International Foods
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| A few months ago, we went to a press reception where we were introduced to the wonders of Chipilo Authentic Mexican Crema. Crema, or cream, which is what Mexicans call cultured sour cream. If you are a sour cream lover, it will take you higher—in a slightly different way than Ike and Tina Turner, but just as exciting. It’s richer, sweeter, more complex in flavor. It’s la crema de la crema. Newly available in the U.S., it’s made in Wisconsin according to Chipilo’s specifications, since fresh dairy products can’t be imported into the U.S. until next year. (However, most Mexican cremas are made from milkfat imported from New Zealand!) This is a crema worth going out of your way for, and worth spending your calories on. |
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Much more exciting than sour cream.
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| Use crema as you would sour cream; but it can do much more. The innate sweetness makes it a natural dip for fruit, a topping for pancakes, a spread for muffins and toast. Just resist the temptation to eat it from the carton. The first sales initiative focuses on Latin markets—their customers already understand what crema is and are familiar with the brand (Chipilo is the number one crema in Mexico). From our point of view, it’s taking too long to get into the mainstream. So, get over to the nearest Latin market and buy a few pounds. In one-pound containers, give them as holiday gifts. Not only will they be the most inexpensive gifts you can give, they’ll probably be the most appreciated by anybody who likes good food. To find a market near you, email chipilo@intermarketsourcing.com. |
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