If you use noncaloric sweeteners, we have a new one for you to try.

It’s a blend of stevia and monkfruit from Whole Earth Sweetener Co.

Our previous sweetener of choice had been Splenda, or sucralose (not to be confused with sucrose, table sugar). Sucralose is an artificial sweetener and sugar substitute.

For people who avoid Splenda as a chemical additive, the Stevia & Monkfruit product from Whole Earth Sweeteners:

 
It dissolves easily in cold drinks—just right for summer iced coffee, iced tea and lemonade.

And if you prefer retro “sugar” cubes for your hot coffee, that format is available too, as is a liquid in plain plus flavors.
 
 
BETTER THAN STEVIA OR MONKFRUIT ALONE

Frankly, we enjoy neither monkfruit nor stevia as individual sweeteners. But Whole Earth has created a much tastier blend.

In fact, the product name, “Stevia & Monkfruit,” is a bit misleading. It’s a blend of three noncaloric sweeteners: erythritol, stevia leaf extract and monkfruit extract.

All are natural (not chemical) products, and all have a low glycemic index (i.e., are diabetic friendly).

So why leave out erythritol, when it’s the first ingredient by weight? Well…

Stevia and monkfruit are part of the current culinary conversation, and most consumers who use noncaloric sweeteners don’t know what erythritol is.
 
 
WHAT IS ERYTHRITOL?

Erythritol, a sugar alcohol, is a natural sweetener that has been used for some time, often found in sugar-free hard candies and gum.

It is a sugar alcohol like maltitol, which may be more familiar to consumers. It has a clean, sweet taste that’s similar to sucrose (table sugar). Unlike maltitol, it does not have a laxative effect.

Erythritol is naturally present in such fruits as grapes and melons, in mushrooms and in fermented foods such as wine, soy sauce and cheese.
 
 
WHAT IS MONKFRUIT?

Monkfruit is a natural sweetener made from the extract of a small Asian melon, lo han kuo (also spelled lo han guo and luo han kuo, botanic name Siraitia grosvenorii).

The sweetener derived from the fruit has been used in China and Southeast Asia for generations.

It is very stable under high temperature and thus suitable for cooking and baking.
 
 
WHAT IS STEVIA?

Stevia is derived from a South American herb, Stevia rebaudiana.

[1] Sweeten your coffee with a packet or cube, or spoon it from the jar. Whole Earth sweeteners offer all the formats you need (all photos © Whole Earth Sweeteners / Merisant.

[2] Bake your favorite cookies and cakes.

[3] Sprinkle from the jar onto baked apples, on grapefruit and cereal.

[4] There are even liquid drops, plain or flavored, for cold drinks (first item in photo).

Lesser-quality stevia can have a subtle anise or licorice flavor, but this does not occur with the better-quality products. The stevia used in the blend is a top-of-the-line product called Starleaf.
 
 
Ready to try it? Here’s a store locator.

[1] Turn your cupcake or muffin pan into a buffet of toppings for breakfast foods.

[2] Do the same for a green salad, here blue cheese, pears, pecans and raisins (here’s the recipe from Letty’s Kitchen).

Here, yummy ideas for breakfast, salads and desserts. Customizing one’s food is so very enjoyable.

Ready, set, garnish!
 
 
BREAKFAST GARNISHES

Many of us start the day with a bowl of oatmeal or Cheerios, yogurt or cottage cheese.

Here’s how to turn the everyday bowl into the “weekend special”:

Fill your cupcake or muffin pan with a “buffet” of toppings. In this pan, a choice of fresh and dried fruits and nuts:

 
You can also include:

 
The same concept works for dessert: ice cream, pudding, sorbet, etc.

If you’re having eggs for breakfast, you can use most of the green salad garnishes below.

Use the same idea for DIY salad garnishes:

 
You can adapt the same concept to toppings for baked potatoes, grains and vegetables.
 
We just love food ideas that are both delicious, nutritious and fun!

Thanks to Almond Breeze for a great idea.

Do you love to cook?

According to Flavor & The Menu, which advises professional chefs on culinary trends, there are five herbs you may not have tried that are waiting to become the next hot flavor trends.

Chervil, hyssop, lemon balm, lovage and nettles: Look for them the next time you’re at a farmer’s market or a specialty produce store.

The first four herbs are native to Europe. The fifth, nettles, originated in the Americas. All began as medicinal herbs before they made their way into the kitchen.

As a general definition:

 
In everyday cuisine:

 
Chervil, Anthriscus cerefolium is a member of the the Apiaceae family (also known as the carrot, celery and parsley family). It is native to the Caucasus, and was spread by the Romans through most of Europe.
 
 
2. HYSSOP

Hyssop (HIH-sup), Hyssopus officinalis, is native to Europe and is commonly used in Middle Eastern cuisine.

Only the leaves are edible. They have a bitter, but intensely minty flavor. In addition to use in the spice blend za’atar, cooks are beginning to incorporate hyssop into kombucha, salads, seafood dishes, tartare and teas. The edible flowers are variously blue, pink and purple.

Anise hyssop (Agastache foeniculum) a relative, is native to North America. It looks and tastes similar, but is of a different genus.

Both varieties are members of the Lamiaceae family, a family of flowering plants commonly known as the mint or sage family. Other family members include basil, lavender, marjoram, mint, oregano, perilla (shisho), rosemary, sage, savory and thyme.

It’s not the Biblical hyssop. A plant called hyssop has been used antiquity and appears in the Exodus, Hebrews, John, Kings, Leviticus, Matthew, Mark and Numbers (more).

But researchers suggest that this mention refers not to modern hyssop, but rather to a different herb (source). Capers and marjoram are the leading contenders.

Hyssop was long a medicinal herb, used for digestive and intestinal problems, loss of appetite and respiratory problems.

For centuries now, a culinary herb, cooks use the fresh leaves like other delicate herbs, in pastas, salads and soups. The colorful flowers can be used for garnishes.

You’re more likely to find hyssop in dried form. Don’t use these rough dried herbs in pastas or salads, but to infuse flavor into sauces and soups (place them in a spice ball/tea ball).
 
 
3. LEMON BALM

[1] Chervil (photo © Herbal Table [website closed]).

[2] Hyssop leaves (photo © Herbs Unlimited).

[3] Lemon balm (photo © Burpee).

[4] Lovage (photo courtesy Good Eggs).

[5] Nettles (photo © Good Eggs).

The herb is a member of the mint family, Lamiaceae (as are hyssop and lovage). It is delicious in:

 
Lemon balm is also a popular scent in beauty products, and is frequently added to potpourri.

As a medicinal herb, lemon balm has mild sedative properties. It has long been used to reduce stress and anxiety, encourage sleep, improve appetite, and ease discomfort from indigestion.

Sources date the medicinal use of lemon balm back some 2000 years, with the ancient Greeks and Romans. It was introduced into Spain in the 7th century, and was subsequently planted throughout Europe.
 
 
4. LOVAGE

Levisticum officinale, a member of the the Apiaceae family (also known as the carrot, celery and parsley family), is native to Southern Europe and the mountainous regions of the Mediterranean.

Little known in the U.S., lovage was standard in medieval herb gardens. As with the other herbs here, it was used medicinally before it moved into the kitchen.

Lovage dates back to ancient Greece, where the leaves were chewed to aid with digestion and gas (source).

As a culinary herb, lovage is sometimes called sea parsley for its slightly saline flavor. The leaves and stems have a refreshing vegetal flavor: They’re often described as a cross between celery and parsley. The seeds have a flavor similar to fennel. The flowers and roots are edible.

 
 
5. NETTLES

Nettles are slightly bitter green herbs that taste a bit like spinach with a cucumber accent.

Some species have stinging (prickly) hairs, in which case they are called stinging nettles (Urtica dioica)—and are the source of the word “nettlesome.”

They are plants in the genus Urtica in the family Urticaceae (not surprisingly called the nettle family). One needs to pick them with gloves.

The word “urticate” derives from medieval Latin for “stung.” The chemicals in the stinging hairs are neutralized by soaking in water, blanching or cooking.

Indigenous to North America and a key ingredient in Native American cuisine and medicine, nettles grow wild and are foraged in the countryside.

 
Medicinally, stinging nettle has been used for to treat anemia, arthritis, eczema, gout, painful muscles and joints, and urinary problems.

Here’s more about nettles.
 
 
We hope you have the opportunity to get to know these herbs. Perhaps they’ll become as common in your repertoire as basil and parsley.

[1] Make this tasty side salad from scratch, or with leftover orzo or grains (all photos © DeLallo).

[2] It’s easy to mistake this bag of DeLallo orzo for some type of rice.

[3] Chickpeas, meaty legumes from the Mediterranean, are packed with protein and fiber. These premium chickpeas

are available from DeLallo.

[4] These pitted, seasoned Kalamata olives (DeLallo spells it Calamata) are available from DeLallo. The seasoning adds zing to the tartness.

Here’s a tasty idea from DeLallo to turn leftover orzo or grains into something much more appealing.

The producer of premium packaged foods adds color and flavor, including tart Kalamata olives and a golden/white balsamic vinegar-based (see below) vinaigrette. If you’re using darker grains, you can use a regular balsamic.

With a Greek flair, this combination of crunchy, sweet, and tart will make you want a larger portion than a side.
 
 
WHAT IS ORZO?

Orzo is a shape of pasta that is extruded (shaped through metal plates) to look like grains of rice, about 1/3-inch long (photos #1 and #2).

It is made of the same durum wheat as other Italian pasta. The durum is milled into semolina flour and then blended with spring water. The dough is then extruded and allowed to dry.

 
In addition to plain semolina orzo, varieties are available flavored with black bean, red chile, and sweet potato, among others.

Orzo is frequently used as a substitute for rice and can be used instead of, or combined with, rice to make pilafs and risottos. It is also used like rice or barley in soups, salads, and sides.

See more types of pasta in our Pasta Glossary.
 
 
RECIPE: GARDEN GREEK ORZO SALAD

Ingredients For 6-8 Sides
 
For The Dressing

 
For The Salad

 
Preparation

1. MAKE the dressing: Combine the vinegar, lemon juice, salt and pepper in a mixing bowl. Whisk together to incorporate. Introduce the oil in a steady stream while whisking. Set aside.

2. COMBINE the chickpeas, olives, bell pepper, tomatoes, cucumbers, and fresh herbs in a large serving bowl. Toss with the orzo or grain.

3. ADD the dressing and mix well to coat. Season with salt and pepper to taste. Serve at room temperature or lightly chilled.
 
 

WHAT IS WHITE BALSAMIC VINEGAR / GOLDEN BALSAMIC VINEGAR?

Golden or white balsamic vinegar is made in the balsamic style, with Trebbiano, a white grape, but without the dark grapes that contribute to the dark color of regular balsamic. It is blended with white wine vinegar.

In addition to vinaigrettes and sauces, use it to deglaze a pan and to dress roasted vegetables.

Although it was introduced as white balsamic, it has a golden color. More recently, producers have been calling it golden balsamic: It’s the same thing.

White/golden balsamic vinegar has a sweet-and-tart flavor profile like the conventional product, but it tends to be sweeter than conventional balsamic.

As with dark balsamic, the grape must (the freshly-crushed grape juice that contains the skins, seeds, and stems of the fruit) is simmered, but avoids the caramelization that turns the must dark. The result is also aged for less time, in oak or stainless steel barrels.

And as with traditional balsamics, there are all levels of quality and price, and “factory made” balsamics that are white vinegar doctored to look and taste like an authentically-produced balsamic.

Here’s more about balsamic vinegar.
 
 

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June 17th is National Strudel Day. While most people tend to think “apple strudel,” strudels can be sweet or savory.

While seasonal fruits are popular fillings, some sweet strudels are fruit-free, filled instead with soft, sweetened cheese (quark), poppy seeds, or nuts.

Savory strudels are filled with cheeses, meats, seafood, or vegetables. We have some great recipes for your perusal,  below.

While sweet strudels are served as a breakfast pastry, a nibble with a cup of tea or coffee, or dessert, savory strudels are served as a luncheon main with a salad, or as a first course with dinner.

> The history of strudel follows.

> Check out the 15 strudel recipes below, both savory and sweet.

> The difference between puff pastry and phyllo (filo).

Elsewhere on The Nibble:

> The year’s 15+ pastry holidays.

> The history of pastry.

> The different types of pastry: a photo glossary.

> The 16 types of pastry dough.
 

[5] A savory mushroom-leek strudel. Here’s the recipe (photo © Taste Of Home).
 
 
STRUDEL HISTORY

Strudel is an Austro-Hungarian pastry made with a thin, layered dough. Originally that dough was the almost-transparent sheets of Turkish phyllo. Subsequent cultures employed the much-easier-to-use puff pastry (see the difference below).

The recipe for baklava is said to date to the Assyrian court in the 8th century B.C.E.

The tissue-thin phyllo dough we know today was probably developed by the Ottoman Sultan’s chefs in the Topkapi Palace in 15th-century Constantinople. The idea was, “the thinner the better.” One chef instructed that the sheets be so transparent, that one should be able to read a love letter through them.

The oldest written strudel recipes date from 1696. They include a sweet, milk cream-filled strudel (like pastry cream), and a savory turnip strudel (source).

Food historians believe that the Turkish baklava pastry, made from phyllo, was introduced into the Hapsburg/Austrian Empire around the 15th century* (some sources say as late as the 17th century). It, and the baklava that was made from it, served as the evolution point for strudel.

(history continues below)

[1] Caramel Apple Strudel. Here’s the recipe from Taste Of Home (photos #1 through #5 © Taste Of Home).

[2] Cherry Strudel. Here’s the recipe from Taste Of Home.

[3] Roasted Vegetable Strudel. Here’s the recipe from Taste Of Home.

[4] Chicken and Wild Rice Strudel. Here’s the recipe from Taste of Home.

Soon after Hungary became part of the Austrian Empire in 1699, these rolled puff pastries arrived in Vienna, where they were called strudel.

The word strudel (STROO-dull) derives from the German word Strudel, which means “whirlpool” or “eddy” in Middle High German. The image comes from rolling the dough in concentric circles.

Toward the close of the Ottoman-Hapsburg Wars† in the 18th-century Hapsburg Empire, strudels became popular in Hapsburg Monarchy/Austrian Empire, the capitals of which were variously Vienna and Prague.
 
Modern Strudel Emerges

From 1800 onwards recipes were created incorporating every type of ingredient.

 
Strudel is one of the national dishes of Austria; and oddly, it’s the official state pastry of Texas (along with the sopaipilla).
 
 
15 SAVORY & SWEET STRUDEL RECIPES

Savory Strudels

 
Sweet Strudels

 
 
PUFF PASTRY VS. PHYLLO (FILO): THE DIFFERENCE

Two doughs are very different. Per Taste Of Home:

 

[7] Puff pastry vs. phyllo dough (Abacus Photo).
 
________________

*We have found the “official” date of 1453, but this seems wrong. This is the date that the Ottomans captured Byzantium, an ancient Greek colony that later became Constantinople, and then Istanbul.

†The Ottoman–Habsburg wars, from the 16th century through the 18th century, were fought by the Ottoman Empire (modern Turkey) and the Habsburg Monarchy (Austria, Czechoslovakia, Hungary, and other areas). In the early modern period in Europe, Ottoman Turkey was arguably the strongest military and political power. The Ottoman Sultan ruled an Empire from Persia to Central Europe. It is widely accepted that if the Muslims Empire had been successful at the Battle or Siege of Vienna in 1683 that it could have gone on and dominated Europe and changed not only European history but also world history (source). During this time, different Turkish influences were introduced to Europe.

‡The same approach was used to make rugelach.
 
 

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