November 3rd is National Sandwich Day, and we’re taking on a different type of sandwich: sandwich crackers.

From our perspective, sandwich crackers (photo #1) get pushed into the kids’ snacks category, even though they’re tasty fun for everyone. We rarely come across them at our local news stands or supermarkets.

In fact, the penultimate time we thought about sandwich crackers was some 20 years ago. We were at work, starved for a snack, and the concession’s Ritz peanut butter cracker sandwiches seemed a better option than a candy bar.

More recently, Lance contacted us about their cracker sandwiches (photo #2), and our eyes opened at assortment they sent. The category has evolved beyond peanut butter. We became big fans and believe that these snacks deserve adult attention.

Before you shrug and pass them by: If you like peanut butter and cheddar crackers, try them. If you prefer cream cheese or jalapeño cheddar cheese on a regular cracker, there are snacks for you, too.
 
 
1. LANCE SANDWICH CRACKERS

Take a look at this lineup, which includes some better-for-you options on whole grain crackers:

 
There are also gluten-free sandwich crackers; Power Break sandwiches with 11 and 12g protein, and a new breakfast-oriented line in:

 
Our only question: Why no PB&J sandwich crackers?

The line is certified kosher by OU.

Find out more at Lance.com.

Even more recently, we discovered…
 
 
2. HONEY STINGER ORGANIC CRACKER & NUT BUTTER
SNACK BARS

They call themselves snack bars (photo #3): a layer of nut butter sandwiched between two white cracker layers, enrobed in chocolate (photo #5), in a bar shape (photo #4).

Conceptually, they combine the idea of a candy bar (with excellent chocolate coating) with the nut butter of an energy bar and scrumptious cracker crunch.

We know runners who eat them at race time and for general snacking. We don’t run, but we sure do snack.

The Organic Cracker N’ Nut Butter Snack Bar is available in three flavors

 
The bars, while made of everyday ingredients, are put together in a way that gives us a luxurious snacking experience. Also try them with your morning coffee.

We’ve been buying them by the dozen at HoneyStinger.com.

[2] One of the more than 12 Lance varieties: ToastChee, toasted cheese.

[3] Two of the three nut butter options, which include almond, cashew and peanut butter (photos #3, #4 #5 courtesy Honey Stinger).

[4] Honey Stinger’s snack bars, in almond, cashew or peanut butter.

[5] Inside the bars.

[2] Homemade membrillo from food photographer and stylist Melina Hammer.

[3] Membrillo and the quince it is made from (photo courtesy Directo al Paladar).

Membrillo (mem-BREE-yo) is a semisoft cheese condiment that is quince paste: brownish-red, firm, sticky. It is made in loaves, and sliced to serve on cheese platters.

It is more accurately called dulce de membrillo in Spain, Italy, Israel and Latin America, to differentiate the the fruit itself (membrillo) from the fruit paste (dulce de membrillo). The name changes to marmelada in Portugal and Brazil; pâte de coing in France; and quince paste in English-speaking countries.

A relative of the apple and the pear, quince is high in pectin, and the resulting paste has the consistency of a thick jelly. It has a sweet and tart taste and looks like a dense block of gelatin.

You can buy it or make it (membrillo recipe). Homemade membrillo is a very nice gift for foodie friends.

If you buy it, purchase it at a cheese store or specialty store. You can buy it packaged in Latino food markets, but it’s (understandably) more commercial, less elegant.
 
 
MEMBRILLO USES

Traditionally membrillo has been served with Spanish cheeses like Mahón, Manchego and Roncal. But just as fruit can be served with any cheese, so can membrillo.

It also pairs well with nuts and other salty and savory foods. And, it’s a substitute for guava paste.

In addition to serving quince paste, the fruit is cooked (braised, poached), used to make pies, spreads (jelly, jam, marmalade), desserts (cake, ice cream, pie) and sauces (including a version similar to applesauce).

Here are 13 additional uses for membrillo:

It may well be that the fruit Eve fed to Adam in the Garden Of Eden was not an apple but a quince (the edible variety is Cydonia oblonga, not to be confused with the ornamental genus, Chaenomeles).

The book of Genesis does not name the specific type of the fruit that Eve picked and shared with Adam. Cultivation of quince preceded apple cultivation in the area. Many early references that have been translated as “apple” may in fact have been quince.

Quince is also presumed to be the “golden apples” of the legends of antiquity.

Quince is related to both the apple and the pear. It looks like a combination of the two: a large, lumpy pear.

Native to the Caucasus, the mountain range that separates Europe and Asia, quince trees originated in the deciduous forests in the foothills of the Caucasus mountains, stretching east from Iran and Turkestan.

The fruit was subsequently grafted and bred by the ancient Greeks, to produce quince with an exceptional quality [source].

The Greeks loved quince. Quince was sacred to Aphrodite, the Greek goddess of love and fertility. Plutarch notes that Greek brides chewed on a piece of quince to get sweet-smelling breath before entering the bridal chamber (what about the husbands?). They were also set in bowls to perfume the area with their aroma.

The Romans continued the Greek tradition, often representing the Aphrodite’s counterpart, Venus holding a quince. They also gave quince to newlyweds for good luck and fertility.

Quince appears in the art of antiquity: from wall paintings and mosaics in Pompeii, to ancient Babylon.

After the discovery of preserving foods in sugar, in the fourth century C.E., Roman agriculturist and writer Palladius baked quince honey strips, which turned quince into a spread. As early as the seventh century, recipes for jellies prepared with quince juice and honey began to appear.

In the Middle Ages, quince was also highly valued. It was often served at tables of monarchs and aristocrats.

The alchemist and confectioner Nostradamus left several written recipes for quince compote [source].

The tree spread throughout southern Europe and up to England. Quince trees were first recorded in Britain in 1275, when Edward I planted them at the Tower of London. Recipes from the 13th and 14th centuries include quince pies. The fruits remained popular in the 17th and 18th centuries, but were ultimately edged out by apples and pears, which are enjoyable to eat raw (quince are not).

From England, quince traveled to Colonial America. Jefferson grew quinces at Monticello. If you’re so inclined (and live in zones 5 through 9), quince is easy to grow: self-pollinating and almost impervious to pests.
 
 
The Meaning Of “Membrillo”

Membrillo is the Spanish word for a fruit paste condiment and the fruit from which it is made: quince.

The name membrillo comes from the name for the quince tree’s branches (the tree is Cydonia oblonga). When the branches are new, they are tender, flexible, and highly resilient, just like wicker: mimbre. “Membrillo” is the diminutive of mimbre.

The word “marmalade,” which originally meant quince jam, derives from “marmelo,” the Portuguese word for quince. The form of quince we personally eat most often—membrillo—is a quince paste (crema de membrillo) enjoyed with Spanish cheeses. (If you see it, buy it—it couldn’t be more delicious.)
 
 
Cheese Condiments

Mexican Cheese Course With Membrillo

Quince Tart Recipe

Quince Tart Tatin Recipe

November 1st is National Vinegar Day.

While we’ve written about the different types of vinegar, today we’re focusing on rice vinegar, also called rice wine vinegar though it’s not made from rice wine.

Rice vinegar, made by fermenting rice, is the prevalent vinegar in China, Japan, Korea and Vietnam. Basic rice vinegar ranges from colorless to pale yellow. There are also specialized rice vinegars used in cooking particular Chinese dishes.

Compared to cider vinegar, wine vinegar and distilled white vinegar, rice vinegar is less acidic with a delicate, mild sweetness. Tiny amounts of brown sugar and invert sugar are used in its production. A tablespoon has just 2.7 calories, the same as most other vinegars (balsamic vinegar is higher).
 
 
USES FOR RICE VINEGAR

Rice vinegar is used to perk up or heighten flavors—it’s used to flavor sushi rice—while rice wine is used to add depth or sweetness to a recipe.

Rice vinegar can be used in everyday American cuisine, like these foods:

Cocktails. Balsamic vinegar has been used in cocktail recipes for some time. Rice wine vinegar gives a lift to savory cocktails. Try it in Bloody Marys, Dirty Martinis and cucumber-based cocktails. We like cucumber vodka with a splash of rice vinegar.

Marinades. Substitute rice wine vinegar for any other vinegar in marinades.

Pickling. Substitute half of the white vinegar for rice vinegar. If you like the difference (we do!), use 100% next time. You can try it today with quick pickling (pickled vegetables in just 2 hours!).

Salads & Slaws. Substitute rice vinegar in your salad dressing. Because it isn’t as tart as other vinegars, you can use a 2:1 or 1:1 ratio of rice vinegar to oil. Martha Stewart makes her rice vinaigrette with a 1:1 ration plus Dijon mustard, honey and lime juice (recipe). Definitely use it for fruit salad dressings.

Sautés. Add a tablespoon each of rice vinegar and soy sauce to beef, chicken and vegetable stir-frys.

Stir-Frys. Add a splash of rice vinegar for extra flavor. You can make a stir-fry sauce from 1 cup broth, 2 tablespoons soy sauce, 1 tablespoon sugar and 1 tablespoon rice wine vinegar, whisked together. For a thick sauce, whisk in 1 teaspoon cornstarch and let sit for 10 minutes before adding to the stir-fry.

Vegetables. Substitute a bit of flavored rice vinegar for butter on cooked vegetables, including baked potatoes and French fries (instead of the traditional malt vinegar). The sprinkle-tops on Nakano bottles make this easy.
 
 
NAKANO RICE VINEGARS

Nakano, currently, the #1 selling rice vinegar in the U.S., has a line of natural (no sugar added) and organic rice vinegars. In addition to the classic (plain) varieties, we’re especially attracted to the flavored vinegars, in:

 
The flavored varieties include “splash bottles”—a perforated top under the cap—to shake vinegars on fish, meat, salads, vegetables and anything else that needs a hit of flavor.

The line is certified kosher by OU, and is available nationwide. FOR MORE INFORMATION visit NakanoSwaps.com.
 
 
NAKANO RICE VINEGAR

TYPES OF VINEGAR

THE HISTORY OF VINEGAR

HOW VINEGAR IS MADE
 
 
RECIPE: NUTMEG NANNY’S CITRUS CHICKEN SALAD (Photo #3)

Ingredients For The Chicken

[1] Natural and Original rice vinegars. Natural is made without the traditional bit of sugar (photos courtesy Nakano).

[2] Two of the flavored rice vinegars: Roasted Garlic and Citrus (photos courtesy Nutmeg Nanny).

[3] Chicken salad with arugula, avocado and grapefruit in a rice vinegar vinaigrette, from Nutmeg Nanny. The recipe is below.

Salmon in a ginger-orange marinade with rice vinegar (photo courtesy What To Cook Today).

 
For The Salad Dressing

 
Preparation

1. HEAT 1 tablespoon of the olive oil in a heavy skillet until very hot. Quickly sear the chicken on both sides. Pour orange juice and rice vinegar over the chicken; continue cooking over high heat until juice is evaporated and the chicken is glazed.

2. TURN the chicken once or twice during cooking. When chicken is fully glazed and cooked through…

3. REMOVE it from the heat and let cool while preparing the salad.

4. MAKE the salad dressing and set aside. SLICE the avocado and set aside. Slice the chicken. Combine the other salad ingredients and toss with the vinaigrette. Place in a large bowl or on individual plates.

5. ARRANGE the chicken and avocado slices atop the salad and serve.
 
 
ALSO CHECK OUT:

[2] Even easier option: Buy the eggnog and add your own spirits (photo courtesy Hood Dairy).

“Eggnog season” conventionally runs from Christmas season through the New Year. But why not celebrate before then with pumpkin eggnog, from the harvest season through Thanksgiving?

You can start tonight, Halloween.

The easiest path is to purchase a carton of pumpkin eggnog from Hood, Meadow Gold and other brands (photo #2).

But in just five minutes, you can make your own (photo #1). Just add the ingredients to a blender and blend away.

If you don’t want a drink with eggs, consider a pumpkin milkshake or smoothie. There are recipes galore online.
 
 
RECIPE: PUMPKIN EGGNOG

This eggnog recipe serves four in 6-ounce glasses. For “just a nip,” You can serve a smaller portion with after-dinner coffee.

If children are participating, make the recipe without the spirits; then add the bourbon or rum to individual cups.

Eggnog is one of 12 popular recipes that use raw eggs. If you are concerned about salmonella, check out pasteurized eggs.

We adapted this recipe from one by Kitchen Gidget.
 
Ingredients For 3 Cups/4 Servings

1. ADD the eggs to a blender and process on medium speed for 1 minute. While still processing, slowly add the sugar and blend for 1 additional minute.

2. ADD the remaining ingredients with the blender on slow; then switch back to medium until thoroughly combined. Taste, and adjust seasonings as desired (more spice [cinnamon, cloves, ginger, nutmeg], more pumpkin purée).

3. TRANSFER to a pitcher and move to the refrigerator to chill. Before serving, whisk briefly. Garnish with freshly grated nutmeg.
 
 
THE HISTORY OF EGGNOG

Eggnog, also spelled egg nog, is a descendant of the milk-and-wine punches that had long been part of European celebrations.

When the colonists arrived in the Americas, they had access to rum from the Caribbean. It was an even better (and stronger) alternative to the wine.

Eggnog became a popular wintertime drink throughout Colonial America (President George Washington was quite a fan).

Here’s more history of eggnog.
  

Matzo, variously translated from Hebrew as matzoh, matza, matzah, matztzah and other spellings, is a 3,000-year-old accidental recipe.
 
 
SOME MATZO HISTORY

As anyone who knows the story of Exodus will remember, in the time of Moses, Egypt’s pharaoh* finally agreed after much appealing, and then the 10 plagues, to let the enslaved children of Israel go.

The Israelites left their homes so quickly that they didn’t have time to bake bread for the journey. Instead of waiting hours for the dough to rise, they made an unleavened mixture of flour and water that baked up flat.

Later, as they celebrated Passover, the commemoration of the Exodus, unleavened matzo was designated the only bread permitted during the eight-day observance.

The dry, flavorless quality bothers some observant Jews, then and now. Passover matzo is just flour and water, no salt. (That said, matzo tastes similar to Carr’s water crackers, a popular specialty cracker.)

It’s no surprise that the Hebrew word matztzah (plural matztzoth), literally means “juiceless.” (In English it’s also spelled matza, matzo, and matzoh, among other transliterations from the Hebrew.)

> The history of matzo ball soup.
 
 
MODERN MATZO

We are one of the group of eaters who loves matzo and eats it year-round (in addition to other crunchy flatbreads like lavash and Swedish crispbread).

One can now find year-round options from companies like Manischewitz, Streit’s, and Yehuda that include ancient grains, egg, and onion; are unsalted, lightly salted, whole wheat, or gluten-free.

They’re a step up from saltless matzo, but a great leap forward has been made by The Matzo Project, a line of delightfully flavorful matzos.
 
 
ENTER: THE MATZO PROJECT

The Matzo Project was conceived by a woman who had been contemplating improving the flavor of matzo for nearly 20 years. She casually mentioned it to a friend one day and boom! The duo set out to improve “the culturally beloved, but traditionally flavorless box of matzo.”

They have succeeded grandly, producing super-crunchy, extra-sturdy, very flavorful matzo boards and crackers in:

 
Each flavor is more delicious than the next, in:

 
New items will be available soon, including Smatzo, and s’mores matzo crackers.

The line is certified OU kosher and has a spokesbubbe (grandma spokeswoman), whose presence and advice enliven every package. Here’s ours:

You don’t have to be Jewish to love The Matzo Project. You just have to love a crunchy, yummy cracker.

[2] The matzo is made in both convention boards and crackers.

[3] Who needs a bagel? Heap cream cheese and smoked salmon on Everything matzo.

[4] Instead of a gingerbread house for the holidays, build a matzo house.

The flavors work as everyday crackers, with cinnamon sugar substituting for a cookie with a cup of coffee or tea.

Cinnamon Sugared also is delicious for a cheese dessert with goat cheese. And Everything goes with…just about everything.

All the flavors can be eaten straight from the bag as simple snacks or served with ingredients both humble (hummus) and luxurious (canapés, smoked salmon).

Buy them online at MatzoProject.com or find a retailer near you.

________________

*The Bible does not name the pharaoh, but scholars place Thutmose II as the pharaoh at the time of the Exodus.
 
 

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