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


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Banana Snowman Pancakes Recipe For Cold Winter Mornings

Snowman Pancakes
[1] In this photo (recipe below) the snowman is wearing raspberry earmuffs. They’re connected with a piece of red apple (photo © Taste Of Home).

Ripe Bananas
[2] For this recipe, make sure the bananas are ripe enough to easily mash (photo © Jonathan Cooper | Unsplash).

Snowman Pancakes
[3] You can make a bacon scarf and cut a top hat from a banana or apple slice and coat it with cocoa mix. Do it on another plate, then transfer it to the snowman. Here’s the recipe (photo by Maya Vismyei © Today’s Parent).

Snowman Pancakes
[4] You can use whipped cream for buttons and mini chocolate chips fore the face. Here’s the recipe (photo © Eating On A Dime) .

Snowman Pancakes
[5] For the holiday season, make Santa’s hat from a strawberry. Here’s the recipe (photo © Food Network).

 

If you’re in a neck of the woods that’s brrr-cold, here’s a cheerful breakfast that will ease the pain of leaving the house.

It’s such fun food that it just might be in demand for lunch and dinner, too.

And with fruit purée instead of maple syrup, it works for dessert.

The recipe below is for banana pancakes (mashed bananas in the batter). But if you’d prefer a plain pancake, check out these snowman pancakes.

> More pancake recipes.

> The history of pancakes.

> The history of bananas.

> The history of snowmen is below.

> Our favorite artisan pancake mix brands.
 
 
RECIPE: BANANA SNOWMEN PANCAKES

Thanks to Phyllis Schmalz of Kansas City, Kansas, and Taste Of Home for bringing us this recipe.

Total time to prepare and cook is 20 minutes.
 
Ingredients For 4 Snowmen

  • 1 cup complete buttermilk pancake mix
  • 3/4 cup water
  • 1/3 cup mashed ripe banana
  • 1 teaspoon confectioners’ sugar
  • Decoration: pretzel sticks, chocolate chips, dried cranberries
  • Butter for greasing the griddle
  • Optional for serving: halved banana slices, maple syrup
  •  
    Preparation
     
    1. STIR the pancake mix, water and banana in a small bowl until just moistened.

    2. POUR a scant 1/2 cup batter onto a greased hot griddle, making 3 circles to form a snowman. Turn when bubbles form on top and cook until the second side is golden brown.

    3. TRANSFER to a serving plate. Repeat with the remaining batter.

    4. SPRINKLE the plates with confectioners’ sugar (snow). It’s easy to do by shaking it in a sieve. Add the snowmen and decorate with pretzels arms chocolate chips, cranberries.

    Use a bit of orange segment for the nose. Use pretzel sticks for the arms. Cut a slice of apple or banana for hats. On a separate plate, dust the hats with cocoa powder and then carefully transfer to the heads of the snowmen.

    5. SERVE with extra banana slices to increase the fruit intake. And while the confectioners’ sugar “snow” provides sweetness, you can serve maple syrup if desired.
     
     
    THE HISTORY OF SNOWMEN

    According to our colleague Claude.ai, the history of building snowmen is centuries old.

    The Middle Ages: The earliest documented snowman was found in an illuminated manuscript Book of Hours, from from 1380.

    This confirms that the practice was already well-established at the tail end of medieval Europe (also known as the Middle Ages, ca. 5th century to the late 15th century).

    During this period, snowmen were often seen as public art forms, with entire cities participating in creating elaborate snow sculptures during particularly harsh winters.

  • During the winter of 1511 in Brussels, residents created an entire collection of snow sculptures called the “Miracle of 1511,” which included political commentary and satirical figures.
  • In fact, snowmen were sometimes used to express political dissent or social criticism. It was a temporary form, but could be done surreptitiously so it couldn’t be easily traced back to the dissenters.
  •  
    The Renaissance (ca. the 14th century to the 17th century*) brought more sophisticated snow sculpture techniques, with artists like Michelangelo reportedly commissioned to create snow sculptures. The practice spread through European courts as a wintertime entertainment, and wealthy patrons would host snow sculpture competitions.

    By the Victorian era (1837-1901), building snowmen had become associated with childhood recreation and family activities.

    While medieval snowmen were often decorated with twigs and leaves, the iconic design we know today—three stacked snowballs with coal eyes and a carrot nose—became standard during this period.

  • Coal for eyes became common during the Industrial Revolution.
  • Carrots as noses likely became popular in the 19th century when carrots became more widely available in winter.
  • In medieval and Renaissance European art, early depictions of snowmen often showed them without hats. This changed during the Victorian era, when discarded top hats became a common snowman accessory.
     
    Modern Times: Another landmark for snowmen was 1950, when the song “Frosty the Snowman” was released. It was first recorded by Gene Autry, and later recorded by Jimmy Durante and Nat King Cole the same year.

    Many covers followed. We’re partial to the versions from Bing Crosby and The Chipmunks (much more fun, we think, than the Jackson 5).

    Children’s books, cartoons, and films followed. We have not checked to see if Frosty has social media accounts.

  • ________________
     
    *The Renaissance significantly overlapped with the end of the Middle Ages, with the Renaissance generally considered to have begun in the 14th century, while the Middle Ages are typically dated to end around the 15th century. Essentially, the Renaissance emerged from the later stages of the Middle Ages. There is no clear dividing line where one era definitively ended and the other began.

    The late Middle Ages saw a gradual shift towards the intellectual and artistic ideas that would later define the Renaissance. The early stages of the Renaissance, often called the Proto-Renaissance, are considered to have occurred during the late Middle Ages, particularly in Italy. Historians concur that the Renaissance ended in the early 17th century.

    The Age of Enlightenment emerged from the intellectual and scientific advancements sparked during the Renaissance period. It was characterized by a strong emphasis on reason, logic, and scientific inquiry, with philosophers like Locke, Montesquieu, and Voltaire contributing significantly to its ideas.

    Romanticism emerged in the late 18th and early 19th centuries, characterized by a focus on emotion and imagination: an interest in nature, the supernatural, personal experiences, and artistic freedom. Many historians view the turbulent events of the French Revolution as a turning point marking the end of the Enlightenment and the rise of Romanticism, which gradually gave way to…

    Realism, which emphasized depicting the world as it actually is, with a focus on everyday life and social issues.
     
     

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    Mezcal Hot Toddy Recipe For National Hot Toddy Day

    Hot toddies are warm alcoholic drinks, meant to take the chill off (especially welcome since when they were invented, there was only a fireplace to heat the room).

    National Hot Toddy Day is January 11th. National Hot Buttered Rum Day is January 17th. National Mulled Wine Day is March 3rd. That’s a trio of hot cocktails for cold winter days. National Hot Mulled Cider Day is September 30th, making good use of all of that freshly-pressed apple cider.

    Beyond toddies, we’ve got 10 other hot cocktails below, but first we present a new recipe: a mezcal hot toddy from one of our favorite distillers, Mezcal Unión.

    You can make a hot toddy with any spirit. Scotch and other whiskeys were traditional in Europe. When the trade with the Caribbean brought rum to the Colonies, a rum toddy, a.k.a. hot buttered rum, became a variation.

    But Colonials had not yet discovered tequila and mezcal, not to mention saké. Over time, these spirits made their way into hot toddies.

    > Mezcal Unión review.

    > Mezcal history.

    > Hot toddy history.

    > Check out more hot toddy recipes below, along with recipes for 10 non-toddy warm alcoholic drinks.

    > Hot toddy relatives (glögg, mulled wine and cider, etc.).

    > The difference between mezcal and tequila.
     
     
    OAXACAN HOT TODDY WITH MEZCAL

    Note that this recipe makes a cocktail-size drink, four ounces or so. If you want a cup or a mug, increase the ingredients accordingly.

    You may wish to make the cocktail size first, then adjust the ingredients to your personal preferences.

    Some readers may not be familiar with herbal liqueurs, so we’ve added a section about them below.
     
    Ingredients Per Drink

  • 1 ounce Mezcal Unión Uno
  • 1 ounce hot water
  • 1 ounce apple cider (non-alcoholic—see †footnote
  • .5 ounce agave or honey (more to taste)
  • .5 ounce herbal liqueur (see substitutes in the †footnote)
  • .5 ounce fresh lemon juice
  • Garnish: lemon wheel
  •  
    > There’s more about herbal liqueur below, along with food pairings.
     
    Preparation

    1. MIX the ingredients together and pour into a rocks glass.

    2. GARNISH with a slice of lemon.
     
     
    10 MORE HOT COCKTAILS

    Beyond the many recipes for hot toddy, hot buttered rum, and mulled wine and cider, consider:

  • Bombardino: An Italian drink made with brandy, advocaat or eggnog, and hot milk.
  • Caribou: A French-Canadian drink made with red wine, whiskey or brandy, and maple syrup.
  • Irish Coffee: Made with hot coffee, Irish whiskey, brown sugar, and topped with whipped cream.
  • Glühwein: The German version of mulled wine, often made with additional spices like star anise.
  • Hot Gin Punch: A Victorian-era drink made with gin, honey, lemon, spices, and hot water.
  • Jägertee (Hunter’s Tea): An Austrian drink made with black tea, red wine, rum, brandy, and spices.
  • Spiked Hot Chocolate: Various versions using rum, whiskey, or liqueurs like Baileys or Kahlúa.
  • Swedish Coffee: Coffee with aquavit and spices, topped with whipped cream.
  • Tom & Jerry: A warm cocktail with hot milk or water, rum, cognac, eggs, sugar and spices (e.g. hot eggnog).
  • Wassail: A traditional English holiday drink made with apple cider, brandy or sherry, and spices.
  •  
     
    MORE HOT TODDY RECIPES

    Food 101: “Toddy” refers to a drink made with hot water, sugar, and alcohol. A “hot toddy” specifically refers to a toddy that’s served hot or warm. A toddy is made with hot water because the temperature is needed to dissolve the sugar. But the drink can be served at room temperature, or even with ice.

    On to the recipes:

  • Apple Ginger Hot Toddy
  • Apple Hot Toddy With Calvados & Sherry
  • Beer Hot Toddy
  • Black Tea Toddy & Green Tea Toddy
  • Caramel Hot Buttered Rum
  • Chocolate Hot Buttered Rum
  • Classic Hot Buttered Rum
  • Glögg
  • Hot Apple Cider Toddy
  • Hot Apple Toddy With Sherry Or Calvados
  • Hot Gin Cider
  • Mezcal Hot Toddy
  • Mezcal Naughty Toddy
  • Mulled Wine
  • Saké Hot Toddy
  • Scotch Toddy
  • Spiced Cider
  • Witch’s Brew For Halloween
  •  
     
    WHAT ARE HERBAL LIQUEURS?

    Herbal liqueur is a category of distillate‡ where a base spirit is flavored by adding spices, roots, herbs, fruits, or other botanicals. The sub-categories are:

  • Bitter liqueurs, e.g. Amaro, Aperol, Chartreuse, Bénédictine, Campari, Punt e Mes.
  • Chocolate liqueurs, e.g. Chocolate Cream Liqueur (e.g. Godiva, Mozart), Crème de Cacao, Liquore Di Giandujotto, Sabra.
  • Coffee liqueurs, e.g. Galliano Espresso, Kahlúa, Licor 43, Mr. Black, Patrón XO Cafe, Tia Maria.
  • Cream liqueurs, e.g. Amarula, Dooley’s, Heather Cream, Irish Cream, Rumchata.
  • Floral liqueurs, e.g. Crème de Violette, Génépi/Saint Germain/Elderflower, Italicus Rosolio di Bergamotto, Rose Liqueur.
  • Fruit liqueurs, e.g. Chambord, Cherry Heering, Grand Marnier, Limoncello, Luxardo, Pimm’s.
  • Herbal liqueurs, e.g. Bénédictine, Chartreuse, Galliano, Jägermeister, Sambuca.
  • Nut liqueurs, e.g. Amaretto, DiSaronno, Frangelico, Nocello, Nocino, Nux Alpina.
  •  
    If you need to buy a bottle, you can also use it in cooking: to make sauces or glazes for meat and poultry, or to flavor or spike desserts like tiramisù or dense cakes (bundts or loaf cakes like pound cake and carrot cake, e.g.).

    And of course, there are many cocktail recipes, and easy variations of the wine spritz.

    Party time: If you want to get to know herbal liqueurs, why not have a potluck, with everyone bringing a brand from a different category? Food pairings follow.

     
     
    PAIRING LIQUEUR WITH FOOD

    See additional pairings in the footnote†† below.

    Savory Apéritif Liqueurs: Pairings

  • Aged hard cheeses like Parmesan or aged Gouda
  • Charcuterie, especially pâtés and terrines
  • Light meats, such as bison, chicken, pork loin, or turkey
  • Roasted nuts, particularly almonds and walnuts
  • Smoked salmon or trout, or poached salmon
  •  
    Sweet Liqueurs: Pairings With Dessert

  • Almond or hazelnut-based desserts
  • Apple or pear tarts
  • Dark chocolate cake or chocolate truffles
  • Traditional butter cookies
  • Vanilla ice cream or a complementary flavor, e.g. lemon sorbet with Limoncello
  •  
    Pairings Examples

  • Bénédictine: Excellent with blue cheese or fruit-based desserts.
  • Chartreuse*: Works well with chocolate and citrus desserts.
  • Galliano: Complements vanilla-based desserts and almond cookies.
  • Jägermeister: Pairs nicely with strong cheeses and dark chocolate.
  •  
     
    THE DIFFERENCES BETWEEN LIQUOR & LIQUEUR

    Liquor and liqueur are distinct categories of alcoholic beverages.
     
    Liquor (Also Called Spirits)

  • Examples: Bourbon, brandy, gin, rum, tequila, vodka, whiskey.
  • Production: Ingredients are fermented and distilled.
  • Alcohol Content: Higher than liqueur, typically 30%-50% A.B.V.or higher.
  • Sweetness/Flavors: Generally has no added sugar. Some styles add flavors, e.g. spiced rum.
  • Use: Liquors are the pure distilled spirits that often serve as the base for liqueurs and cocktails.
  •  
    Liqueur

  • Examples: Amaretto, Baileys, Chambord, Grand Marnier, Kahlúa.
  • Production:Starts with a liquor base.
  • Sweetness/Flavors: Has added sugar and flavorings such as cream, fruits, herbs, and spices, etc. Unlike spirits, liqueurs are sweet and often syrupy in consistency.
  • Alcohol Content: Lower alcohol content than liquor, typically 15-30% A.B.V.
  • Use: Liqueurs are sweet and usually meant for sipping or adding flavor to cocktails.
  •  

    Mezcal Hot Toddy
    [1] Oaxacan hot toddy, made with mezcal instead of more traditional spirits (photos #1 and #4 © Mezcal Unión).

    A Bottle Of Red Jacket Apple Cider

    [2] Use the best apple juice or cider you can find. In addition to Red Jacket, we like Knudsen’s (photo © Red Jacket Orchards).

    A Bottle Of Agave Syrup
    [3] It’s no surprise that Herradura, one of the finest tequila distillers, turns some of that agave into a great agave syrup (photo © Tenley Market Liquor).

    Mezcal Union Bottle & Snacks
    [4] Mezcal Unión Uno is an unaged mezcal, but the brand also has expressions that are aged in oak for 8 to 14 years.

    A Bottle Of Green Chartreuse Liqueur
    [6] The ideal herbal liqueur is Green Chartreuse, a complex blend of 130 herbs and plants that complement mezcal’s smoky, earthy profile. See more about Green Chartreuse in the footnote* below (photo © Sip Liquor).

    Hot Toddy With Mount Gay Rum
    [6] A rum toddy. Add a pat of butter to make hot buttered rum (photo © Mount Gay Rum).

    Hot Toddy
    [7] A gin toddy (photo © Janis Kaugurs | Pexels).

    Tequila Hot Toddy
    [8] A tequila hot toddy made with blanco (unaged) tequila (photos #8 and #9 © Peligroso Tequila).

    Tequila Hot Toddy
    [9] A tequila hot toddy made with reposado (aged) tequila..

    Apple Ginger Hot Toddy Recipe
    [10] An apple-ginger toddy (photo © Castello USA).

     
    ________________
     
    *Chartreuse, particularly Green Chartreuse, pairs exceptionally well with mezcal. Both spirits have complex herbal notes and can stand up to each other’s strong flavors. The herbal and slightly sweet notes of Chartreuse complement mezcal’s smoky, earthy character while adding layers of botanical complexity to this toddy.

    Green Chartreuse is produced by just one maker, the Carthusian monks at the distillery in their head monastery (Grande Chartreuse) in located in a remote mountain valley in France. The recipe is known only to two monks at any given time.

    You can find two versions: Standard Green Chartreuse (55% A.B.V.) and V.E.P. Green Chartreuse (54% A.B.V.) aged in oak casks, often for 8-10 years. A third variety, no longer made, is the rare Tarragona Chartreuse, produced in Spain between 1903-1989 when the monks were expelled from France. These bottles are highly sought after by collectors.

    Some other good herbal liqueur options to pair with mezcal include Ancho Reyes Verde (a spicy herbal liqueur made from green chiles), Génépy (Alpine herbal liqueur similar to Chartreuse but lighter), and Strega (Italian herbal liqueur with saffron notes) [source: Claude.ai 2025-01-09].

    Substitutes for herbal liqueur include honey mixed with herbal tea (like chamomile, mint, or a blend); herbal bitters; or spiced simple syrup (infused with cinnamon, cloves, and star anise, e.g.). Or, you can borrow some herbal liqueur from a friend or neighbor

    Cider vs. apple juice, the difference: Fresh apple cider is raw apple juice that has not undergone a filtration process. Apple juice has been filtered to remove solids and pasteurized so that it will stay fresh longer. Hard cider has been fermented into an alcoholic beverage.

    ††Snacks with herbal liqueurs: In general, avoid overly spicy or heavily seasoned snacks.
    > Intense herbal liqueurs like Bäska Snaps, Fernet-Branca, Green Chartreuse, Jägermeister Manifest, Zwack Unicum: candied ginger, dark chocolate (70% cacao or higher), Marcona almonds.
    > Other bitter herbal liqueurs like Amaro, Campari, Cynara: candied orange peel or orange segments, salted dark chocolate, toasted nuts with rosemary.
    >Milder herbal liqueurs like Anisette, Bénédictine, Drambuie, Galliano L’Autentico, Strega, Yellow Chartreuse: aged hard cheeses like aged Gouda or Gruyère, fresh apple or pear slices, honey-drizzled figs.

    A distillate is a liquid product condensed from vapor during distillation. All spirits and liqueurs are considered to be distillates.
     
     

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    Elvis Whiskey & Ice Cream For Elvis Presley’s 90th Birthday

    3 Bottles Of Elvis Whiskey
    [1] The three expressions of Elvis Presley spirits (all photos © Grain & Barrel).

    A Pint Of Tipsy Scoop Elvis Ice Cream
    [2] Midnight Snack whiskey with a pint of Tipsy Scoop ice cream. Both have Elvis’ favorite flavor combo: peanut butter, banana, and bacon.

    Elvis Milkshakes
    [3] All shook up: Turn the boozy ice cream into boozy shake (see the recipe below.

    A Bottle & A Shot Of Elvis Whiskey
    [4] A shot at midnight.

    Bottles of Elvis Presley Whiskey & Rye
    [5] Straight whiskey, straight rye.

     

    Today marks what would be Elvis Presley’s 90th birthday. So how about something commemorative: Elvis spirits, including one expression* inspired by The King’s favorite sandwich, peanut butter, banana and bacon (photos #1, #2, #4).

    The Elvis Whiskey collection debuted in 2021 with three expressions:

  • The King: rye.
  • Tiger Man: whiskey.
  • Midnight Snack: celebrating Presley’s midnight snack sandwich of peanut butter, bananas, and bacon.
  •  
    The label of each expression features an iconic photo of Elvis, his signature, and the letters “TCB” printed on the neck of the bottle—the latter referring to “Taking Care of Business,” a phrase which was the mantra for Elvis and his Memphis Mafia.
     
     
    GET YOUR ELVIS MIDNIGHT SNACK WHISKEY

    > Head to ElvisWhiskey.com for the spirits.
     
     
    GET YOUR MIDNIGHT SNACK ICE CREAM

    > Get the ice cream (photo #2) at GoldBelly.
     
     
    PLUS “MIDNIGHT SNACK” ICE CREAM

    We love Tipsy Scoop ice cream, an artisan ice cream brand that incorporates popular spirits into super-premium ice cream. It’s the best boozy ice cream we can name.

    Founder Melissa Tavss blends cocktails, stouts, and wines into her handmade ice cream. Her creations are inspired by classic and contemporary cocktails, are made with local and seasonal ingredients, and contain up to 5% alcohol by volume.

    > Check out this season’s flavors.

    Tipsy Scoop partnered with Elvis Whiskey to create the ultimate Elvis dessert: Elvis Whiskey Midnight Snack ice cream.

    Elvis Whiskey Midnight Snack ice cream has the same flavors as the whiskey: peanut butter, banana and bacon.

  • You can pour the whiskey over a dish of the ice cream.
  • You can turn both into a dessert cocktail by scooping the ice cream into a stemmed cocktail or wine glass, topped with two shots of whiskey. Whipped cream optional.
  • You can combine the whiskey and the ice cream into a shake (recipe below).
  • Or, you can simply eat it from the pint, which is what we did.
  • You can also make Midnight Snack whipped cream with this easy recipe (replace the Irish Cream with Midnight Snack).
  •  
     
    RECIPE: ELVIS MILKSHAKE

    Made with Elvis Whiskey Midnight Snack and Tipsy Scoop’s Midnight Snack Ice Cream, this milkshake is fit for The King and all you courtiers (photo #3).

    If you can’t get hold of Tipsy Scoop Midnight Snack Ice Cream, substitute scoops of peanut butter and banana flavors. As for the bacon flavor, serve a couple of strips of this caramelized bacon recipe on the side.

    Ingredients

  • 3 scoops Tipsy Scoop Midnight Snack Ice Cream
  • 1/2 cup whole milk
  • 1 shot Elvis Whiskey Midnight Snack
  • 1 tablespoon peanut butter
  • Garnish: whipped cream
  • Garnish: maraschino cherry (see options in the footnote†)
  •  
    Preparation

    1. BLEND the ice cream, milk, whiskey, and peanut butter until smooth. Pour into a tall glass.

    2. TOP with whipped cream and a cherry.
     
     
    MORE ELVIS RECIPES

  • Elvis Burger
  • Elvis Toast
  • Graceland Cupcakes
  • Midnight Snack Sandwich
  • Salted Peanut Banana Gelato
  •  
    Plus:

  • The Lisa Marie (a dessert grilled cheese sandwich with hot fudge)
  • The history of whiskey.
  • The different types of whiskey.
  •  
     
    ABOUT THE PRODUCER

    Grain & Barrel Spirits, a Charleston, South Carolina-based spirits company, has a license from Elvis Presley Enterprises to produce an Elvis Presley-branded whiskey line. Our brands include iconic Chicken Cock Whiskey, Dixie Vodka & Canned Cocktails, High Goal Gin, Tequila Eterno Verano, See the Elephant Amaro, and Virgil Kaine Whiskey.

     
    ________________
     
    *In the spirits industry, an “expression” refers to a specific variant or version of a spirit within a brand’s product line. This could involve differences in aging time, barrel type, proof/alcohol content, filtering methods, or additional ingredients/processes. For example, a whiskey brand might have three expressions: 12-year, 18-year, and cask strength.
     
    †We are not keen on supermarket-level maraschino cherries, but you can spring for luxury brands, like Fabbri Amareno Cherries, Luxardo Maraschino cherries, Morello Cherries, Tillen Farms Bada Bing Cherries and Merry Maraschino Cherries, cherries, among others.

    You can also buy canned or frozen cherries and soak them in the whiskey. In season, a fresh cherry with its stem is lovely.
     
     

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    Cherry-Lime Shortbread Recipe, National Shortbread Day & All Cookie Holidays

    Shortbread is Scotland’s great contribution to cookiedom*. The classic Scottish cookie (or biscuit, the term used for cookies in the U.K.) recipe is traditionally one part white sugar, two parts butter, three to four parts plain wheat flour, and a bit of salt—but no leavening†.

    Over the centuries, the buttery delighted has also been:

  • Flavored: almond, chocolate (via cocoa powder or dipped in chocolate), citrus, herbs (lavender, rosemary), inclusions (baking chips, dried berries, seeds), spices (e.g. ground ginger‡), etc.
  • Other sweeteners: black treacle/golden syrup††, brown sugar, molasses.
  • Shapes: originally made in a skillet and sliced into triangles (photo #5), there are now rounds (plain and embossed [photo #6]), fingers (photo #2), squares, rectangles, hearts, Christmas shapes (ornaments, snowflakes, snowmen, stars), farls (quadrant-shaped), sun rays (created by pinching the edges of a round), even animal shapes (photo #7).
  •  
    January 6th is National Shortbread Day. See all of the cookie holidays below.
    The lime shortbread recipe below, but first:
     
     
    KNOW YOUR COOKIES

    > The history of shortbread.

    > The history of cookies.

    > The 11 categories of cookies.

    > The differences between butter cookies, shortbread, and sugar cookies.

    > The different types of cookies: a photo glossary.

    > More delicious shortbread cookie recipes are below.
     
     
    RECIPE: CHERRY-LIME SHORTBREAD WITH DRIED CHERRIES

    These delightful shortbread cookies (photo #1) are not too sweet and and have a sweet/tart bite from the dried cherries. For a sweeter cookie you can substitute mini chocolate chips.

    Note that the best, freshest butter will give you the very best cookies. Do not substitute any other fat.

    Prep time is 25 minutes and bake time is 10 minutes.

    Ingredients For About 4-1/2 Dozen Cookies

  • 1 cup butter, softened
  • 3/4 cup confectioners’ sugar
  • 2-2.5 tablespoons grated lime zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 cup chopped dried cherries
  •  
    Variations

  • Blueberry-Lemon: Substitute dried blueberries for the cherries and lemon zest for the lime.
  • Coconut-Chocolate Chip: Substitute mini chocolate chips for the cherries and grated coconut for the lime.
  • Cranberry-Orange: Substitute dried cranberries for the cherries and orange zest for the lime.
  • Lavender-Lemon: Substitute culinary lavender for the cherries and lemon zest for the lime.
  •  
    Preparation

    1. CREAM the butter and confectioners’ sugar in a large bowl until blended. Beat in the lime zest and extracts. In another bowl…

    2. MIX the flour, baking powder, and salt. Gradually beat the dry mixture into the creamed mixture. Stir in the cherries.

    3. DIVIDE the dough in half; shape each half into a 7-inch-long roll. Wrap each roll in plastic and refrigerate overnight. Note that many recipes will say to refrigerate the dough for 3-4 hours or until firm. We have found a longer time yields easier slicing; or you can as easily freeze the dough for 1-2 hours until it is firm enough to slice.

    4. PREHEAT the oven to 350°F. Unwrap and cut dough crosswise into 1/4-inch slices with a very sharp, thin knife (there should be 28 quarter-inch slices per 7-inch log.

    5. PLACE the slices 2 inches apart on ungreased baking sheets. Bake 9-11 minutes or until the edges are golden brown. Remove from the sheets to wire racks to cool.
     
     
    MORE SHORTBREAD COOKIE RECIPES

  • Candied Lemon Shortbread
  • Classic Shortbread
  • Matcha Shortbread
  • Millionaire Shortbread Bars
  • Oatmeal Shortbread Cookies With Chocolate & Toffee
  • Orange-Scented Shortbread With Optional Chocolate Dip
  • Pecan Sandies
  • Salted Caramel Chocolate Shortbread
  • Smoked Almond Chocolate Shortbread
  •  
    Plus:

  • Savory Blue Cheese Shortbread
  •  
    > Skip to all the cookie holidays below.

    ________________

    *Other Scottish cookies we love: Abernathy biscuits (with caraway seeds), oat cakes, oat and walnut biscuits.

    Leavening: Most cookies are made with leavening agents, such as baking soda or baking powder. Leavening agents cause the dough to expand and rise while baking, which affects the cookie’s texture and structure.

    The two most common leaveners are baking soda and baking powder. Baking soda (sodium bicarbonate) reacts with acidic ingredients (e.g. buttermilk, lemon juice, molasses, vinegar) to release carbon dioxide, which creates air bubbles and a denser cookie with craggy tops. Baking powder causes cookies to rise higher and have a cakier texture.

    ††Treacle and golden syrup, the difference: Ingredients in British baking, golden syrup is the lightest and mildest form of treacle. It has a more caramelized, buttery flavor and a golden color. “Treacle” is most often used to refer to a darker, richer, and slightly bitter syrup.

    While there is regular treacle, “black treacle” is the darkest variety of treacle, essentially considered the British equivalent of blackstrap molasses. It’s the most concentrated, intensely flavored type of treacle.

    Molasses is often compared to treacle. Both are by-products of sugar refining. There’s a slight difference based on processing: Treacle is sweeter, thinner, and slightly less bitter than molasses.

    Typically, molasses boils for much longer, resulting in a darker, thicker liquid with less sugar. “Black treacle” is most similar to molasses, but can still have slightly different flavor profile depending on the manufacturer and region.

    Parlies, short for Parliament cakes, are a type of dark-hued shortbread biscuits that look like they might be flavored with cocoa, but intead they get their color from black treacle or molasses (photo #8). They’re seasoned with ground ginger and optional candied ginger, making them warm and spicy with an added hit of mild toffee flavor from the treacle.

    The history of Parlies: The flavored shortbread, sometimes spelled Parleys, was originally served with Scotch whisky. Today they’re most often served with tea. [Editor’s note: Here’s a recipe. Why not serve them with hot toddies or hot butted rum] [source].

    The story goes that in the 18th century, a Mrs. Flockhart, proprietor of a bakeshop located near the Scottish Parliament buildings in Potterow, Edinburgh, created the biscuits and supplied them to the politicians and staff working there.

    While her first name is lost to history, she is referred to as Luckie Flockhart, Luckie being a Scots term for a respected older woman, particularly one who ran a business. This suggests she was a well-regarded figure in her local community [source: Claude.ai, 2025-01-07).
     
    ________________
     
     
    ALL THE COOKIE HOLIDAYS

    Note that brownies are cookies—bar cookies—and not cake.

     

    Lime Shortbread Cookies
    [1] Lime and cherry shortbread cookies. The recipe is below, as are flavor variations (photo © Taste Of Home).

    Shortbread Fingers
    [2] When we bake recipes where the butter flavor is paramount, we use 83% butter, also called Euro style. It has a butterfat content of 83%, which is higher than regular butter—80% in the U.S. Check out the different types of butter (photo © Kerrygold USA).

    Zesting A Lime
    [3] Need tips on how to zest a lime (or any citrus)? Head here (photo © Eating On A Dime).

    A Bowl Of Dried Cherries
    [4] If you’d prefer flavor accents other than lime and cherry, check out some options.

    Espresso-Chocolate Chunk Shortbread
    [5] The original shortbread was cooked in a skillet over the fire and sliced into triangles. The shape is called “petticoat tails.” This espresso chocolate chunk shortbread is baked in a tart pan: Here’s the recipe (photo © The Beach House Kitchen).

    Round Shortbread Cookies
    [6] Elegantly embossed (photos #5 and #6 © Walker’s Shortbread).

    Scottie Dog Shortbread
    [7] Walker’s also honors Scotland’s iconic Scottie with these cookies.

    Ginger-Flavored Shortbread
    [8] Parlies (Parliament shortbread) are flavored with ginger and black treacle. Here’s the recipe (photo © London Eats | WordPress).

     

    JANUARY-JUNE JULY-DECEMBER
    January July
    January 6th: National Shortbreadbread Day July 1st: National Gingersnap Day
    January 16th: National Fig Newton Day July 3rd: National Chocolate Wafer Day
    January 20th: National Granola Bar Day July 3rd: National Chocolate Macaroon Day
    January 22nd: National Blonde Brownie Day July 9th: National Sugar Cookie Day
    February July 20th: National Fortune Cookie Day
    February: National Bake For Family Fun Month August
    February 8th: National Molasses Bar Day August: Brownies at Brunch Month
    February 10th: Cream Cheese Brownie Day August 4th: National Chocolate Chip Cookie Day
    February, 3rd Weekend: Girl Scout Cookie Weekend August 10th: National S’mores Day
    March August 26th: National Bake It Yourself Day
    March, 1st Week: National Chocolate Chip Cookie Week September
    March 6th: National Oreo Cookie Day September 21st: National Pecan Cookie Day
    March 18th: National Lacy Oatmeal Cookie Day September 29th: National Biscotti Day
    March 25th: National Michelle Shafer Half-Moon Cookie Day October
    April October: National Cookie Month
    April 5th: National Raisin and Spice Bar Day October 1st: National Homemade Cookie Day
    April 9th: National Chinese Almond Cookie Day October 15th: National Lemon Bar Day
    April 30th: National Oatmeal Cookie Day November
    May November 15th: National Spicy Hermit Cookie Day
    May 9th: National Butterscotch Brownie Day November 21st: National Gingerbread Cookie Day
    May 15th: National Chocolate Chip Day December
    May 31st: National Macaroon Day December 1st: National Cookie Cutter Day
    June December, 1st Week: National Cookie Cutter Day
    June 10th: National Frosted Cookie Day December 4th: National Cookie Day
    June 12th: National Peanut Butter Cookie Day December 8th: National Brownie Day
    June 21st: National Cookie Dough Day December 16th: National Chocolate-Covered-Anything Day
    June 23rd: National Pecan Sandies Day December 23rd: National Pfeffernuse Day

     
     

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    Spaghetti With Pistachio Pesto Recipe & Tomato Confit Recipe

    Bowl of Spaghetti With Pistachio Pesto
    [1] Our dinner for National Spaghetti Day was a big hit (photos #1 through #4 © Oleificio Zucchi).

    Pistachio Pesto Ingredients
    [2] The ingredients.

    Cherry Tomato Confit In A Serving Dish
    [3] Making the tomato confit.

    Bottle Of Zucchi Sicilia IGP Organic Olive Oil
    [4] Zucchi Sicilian IGP EVOO.

    A Bowl Of Pistachios Nuts
    [5] Shelled pistachio nuts (photo Columbus Craft Meats | Facebook).

    Grated Parmigiano Reggiano Cheese & Grater
    [6] Parmigiano reggiano cheese (photo © London Deposit | Panther Media).

    Fresh Basil Leaves In A Bowl
    [7] Fresh basil leaves (photo license CC0 Public Domain).

    Garlic Bulbs & Cloves
    [8] Garlic (photo Wesual Click | Public Domain).

    Lemons Ready To Make Lemon Juice
    [9] Juice a lemon (photo © Dominika Roseclay | Pexels).

    A jar of chopped pistachio nuts
    [10] We always have a jar of chopped pistachios on hand as a quick garnish on just about anything (photo © Gusto | Amazon).

     

    January 4th is National Spaghetti Day and we made this delicious Sicily-inspired pasta dish: Spaghetti With Pistachio Pesto & Tomato Confit.

    The ground pistachios create a creamy, nutty pesto, perfectly contrasted by the concentrated sweetness of homemade tomato confit (which replaces tomato sauce).

    It was a hit, and we’ll make it again next month: February 26th is National Pistachio Day.

    Thanks to Zucchi, a producer of fine extra virgin olive oils, for the recipe. We used their Sicilia IGP Extra Virgin Olive Oil in the recipe.

    > Here’s more about Zucchi olive oil.

    > What’s an IGP olive oil? See below.

    Made with 100% Sicilian olives, this extra virgin olive oil has an intense fruitiness and pungency. It boasts notes reminiscent of the island including oregano, wild fennel, and citrus.

    > A year of pasta holidays.

    > The different types of pasta: a photo glossary.

    > The history of pasta.

    > A year of pasta holidays.

    > The different types of pasta: a glossary.
     
     
    RECIPE #1: PASTA WITH PISTACHIO PESTO & TOMATO CONFIT

    The tomato confit is optional, but highly recommended to create an extra-special dish. The confit can be prepared ahead of time, as can the pistachio pesto.

    Or, you can substitute sundried tomatoes. The difference:

  • Tomato confit slow-cooks the tomatoes in olive oil.
  • Sun-dried tomatoes are dried in an oven, a dehydrator, or, the original Old World way, in the sunshine.
  •  
    Prep time is 30 minutes and cook time is 1 hour 40 minutes.

    > Here’s a video of the recipe.
     
    Ingredients For 4-6 Servings

    For The Pistachio Pesto

  • ½ cup shelled pistachios
  • ½ cup grated Parmigiano-Reggiano cheese, plus more for garnish
  • ½ cup basil leaves, packed
  • 1 clove garlic
  • ½ lemon, juiced
  • ¼ teaspoon salt or more to taste
  • 6 tablespoons Zucchi Sicilian IGP EVOO (or substitute)
  • Garnish: roughly chopped pistachios
  •  
    Ingredients For The Pasta

  • 2 cups cherry tomato confit (recipe #2 below)
  • 1 pound spaghetti
  • ½ cup pasta cooking water, reserved
  •  
    Preparation

    1. MAKE the tomato confit (recipe below). It can be made a week in advance and stored in the fridge.

    2. MAKE the pistachio pesto. Combine the pistachios, Parmigiano-Reggiano, basil, garlic, lemon juice, and salt in a food processor. Process until finely chopped. With the motor still running…

    3. DRIZZLE in EVOO and keep blending until the mixture is creamy. Set aside.

    4. COOK the spaghetti according to the package directions. Before draining the pasta, make sure to reserve about ½ cup of cooking liquid.

    5. GENTLY HEAT the tomato confit it is warmed through (if it has been refrigerated).

    6. COMBINE the cooked spaghetti, pistachio pesto, and ½ cup of reserved cooking liquid in a large bowl. Toss to make sure that the pesto covers the pasta evenly.

    7. SERVE the pasta topped with warm tomato confit, extra parmesan cheese, and chopped pistachios. Drizzle with a little bit of EVOO before serving.
     
     
    RECIPE #2: CHERRY TOMATO CONFIT

    Cherry tomatoes are slow-roasted with garlic, herbs, and a generous amount of olive oil, resulting in a condiment bursting with concentrated flavors.

    Tomato confit can be prepared ahead of time. Once cooled, spoon it into a jar or other tight-lidded container and store it in the fridge.

    Tomato confit is a lovely garnish or side for dishes beyond pasta: grilled or roasted meats and seafood, for example. You can also serve it with cheeses, and atop goat cheese crostini.

    Prep time is 5 minutes, and cook time is 1 hour 30 minutes.
     
    Ingredients

  • 2 pounds cherry tomatoes
  • ½ head garlic
  • 1 large sprig rosemary
  • 3 sprigs thyme
  • ¼ cup basil leaves
  • ½ teaspoon sea salt
  • 1 cup Zucchi Sicilian IGP EVOO or other EVOO
  •  
    Preparation

    1. PREHEAT the oven to 300°F. Place the tomatoes into a roasting pan, making sure that they fit snugly in one layer and are not piled up.

    2. ARRANGE the garlic, rosemary, thyme, and basil between the tomatoes. Season with salt and drizzle with EVOO, making sure that the tomatoes are at least half covered in oil.

    3. PLACE the roasting pan in the preheated oven and cook for 1½ hours.

    4. SERVE the tomato confit on top of the pasta.
     
     
    WHAT IS AN IGP OR PGI OLIVE OIL?

    When shopping for European food products, it’s common to see the acronym “IGP” or “PGI” on the label.

    IGP (Indicazione Geografica Protetta) or PGI in English (Protected Geographical Indication) is a special designation given by the EU to European food products that are closely linked to a geographical area.

    In order for a product to have the IGP designation, at least one of the stages of production, processing, or preparation must take place in the specified area.

    For example, a Sicilian IGP extra virgin olive oil is made from olives harvested only in Sicily. The olives are pressed, blended, and bottled in Sicily as well.

    Similarly, a Tuscan IGP extra virgin olive oil is made from olives harvested only in the region of Tuscany. The olives are pressed, blended, and bottled in Tuscany.

    Only under these conditions can the olive oil claim IGP status.

    There are also other technical and sensory requirements that an IGP-labeled olive oil must meet, including:

  • Acidity levels and aromatic properties appropriate for the region.
  • Specific packaging guidelines.
  •  
     
    What’s the purpose of IGP designation?

    The IGP label is used to protect the heritage of great food products, and to assure consumers that they’re getting the genuine item.

    It prevents producers from elsewhere from imitating a traditional product with one that falls short of the iconic original.

    It’s commonly applied to food products with a rich tradition such as wine, cheese, charcuterie, balsamic vinegar, olive oil, and even unique fruits and vegetables.

    For every product, there’s a quality control committee (a consorzio, or consortium) that thoroughly tests and reviews the product for its authenticity.

    A panel of experts thoroughly reviews and tests every batch of products applying for IGP status. It’s a rigorous process.
     
     
    How do you know if a product is IGP?

    It’s simple: Look for the seal somewhere on the product label. The IGP symbol is a blue and yellow starburst circle containing the words: Indicazione Geografica Protetta, Protected Geographical Indication, or whatever—see below [source].

    PGI Logo

    Note that obtaining certification is a somewhat costly and bureaucratic procedure. Some smaller estates may produce excellent olive oil yet not have the certification.

    More to note:

    Regardless of designation, olive oil should have a “best by” date. The fresher the olive oil, the better.

    By putting a “best by” date on a bottle, the producer asserts that that under proper storage conditions, the oil will good through that date.

    If there’s no date on the bottle, pass it by.

     

     
     

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