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Clausthaler Grapefruit Non-Alcoholic Beer For Dry January

We’re enjoying the first week of Dry January with Clausthaler Grapefruit Non-Alcoholic Beer. It marries the refreshing flavors of a lager beer and fresh grapefruit juice. Don’t like grapefruit? This NA* brand that includes Claustahler Original, Clausthaler Dry-Hopped (tastes like an IPA), and Santa Clausthaler, a holiday delight.

If you’ve tried other NA brands and responded, “meh!”, give Clausthaler a try.

Clausthaler Grapefruit NA beer and the other Clausthaler varieties are an easy and tasty way to give up booze the month (or whenever you need to hold back on the alcohol).
 
 
ABOUT CLAUSTHALER

More than 50 years ago, Clausthaler patented the process for brewing beer without alcohol. Clausthaler Original was launched in 1979, the world’s first non-alcoholic beer.

Clausthaler first made its mark in the canteens and cafeterias of the German labor force. At last, people could enjoy a cold beer in the middle of the workday without the worry of intoxication. The brand was an instant success [source].

The brewery, which only produces non-alcoholic beer, continued to innovate with new flavors to meet the growing demand for good non-alcoholic beer.

The year-round lineup includes Original, Dry Hopped, Grapefruit, and (in Europe only), Unfiltered Dry Hopped and Lemon. During the holiday season, Santa Clausthaler, brewed with seasonal spices, is a treat.

Clausthaler is the most popular non-alcoholic beer in Europe, and winner of the World Beer Awards World’s Best Alcohol-Free† Beer.

Clausthaler’s unique brewing process produces non-alcoholic beer that actually conforms to the Reinheitsgebot, the German Purity Law of 1516.

  • Other non-alcoholic beers are made from conventionally brewed beer. The alcohol is then removed by pressure, using either dialysis or the reverse-osmosis method.
  • The Clausthaler process ensures that little fermentable maltose (malt sugar) is produced. Thus, the yeast can only produce a tiny amount of alcohol—just .45% A.B.V.‡
  •  
     
    > THE HISTORY OF BEER
     
     
    > THE DIFFERENT TYPES OF BEER
     
     
    > PAIRING BEER & CHEESE
     
     
    > TIPS FOR SERVING BEER

     
     
    ________________

    *Non-Alcoholic.

    †According to the Food and Drug Administration, a product labeled alcohol-free beer must contain no detectable levels of alcohol. These beers should be labeled 0.0% A.B.V. Products labeled non-alcoholic beer can contain up to 0.5% A.B.V. Different countries can have different regulations [source].

    ‡A.B.V. is the acronym for Alcohol By Volume, which refers to the percentage of a drink that is pure alcohol. To get the proof, you double the A.B.V. Thus, an 80-proof vodka is 40% A.B.V. Clausthaler beer is .9% A.B.V. Double that and the proof is less than 1%, but it’s still a teeny bit of alcohol.

     


    [1] (photo © African Marketing).


    [2] Snuggle up this winter with Grapefruit Clausthaler (photos #2, #3, #4 © The Radeberger Gruppe Germany).


    [3] For Dry January, pack an ice bucket with the different varieties of Clausthaler and invite your friends.


    [4] Clausthaler Grapefruit six-pack.

     

     
     

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    Superseedz: Gourmet Pumpkin Seeds, Flavored & Shelled


    [1] Superseedz pumpkin seeds provide flavor, nutrition, and fun (photo © Brenmarco).


    [2] Whether one-ounce grab-and-go or five-ounce “family” packages, (all photos that follow © Superseedz, except as noted).


    [3] Top your yogurt or cereal with sweet Seedz: Cinnamon & Sugar.


    [4] Enjoy healthy snacking with salted or spicy Seedz.


    [5] Add seedz to your recipes, from salads…


    [6] …to pasta…


    [7] …to cookies, puddings, ice cream and other desserts.

     

    Want a better snack? SuperSeedz, gourmet shelled pumpkin seeds that we first discovered in 2007, is one of those.

    A better-for-you, nutritious, fiber-filled, and very flavorful, crunchy snack, we also love it as a garnish.

    Both the one-ounce and five-ounce bags make really nice Thanksgiving favors and stocking stuffers—we’ve gifted quite a few over the holiday season.

    And are great for everyday grab-and-go, home snacking, and recipes year-round.

    SuperSeedz are non-GMO verified, cholesterol- and trans-fat free, gluten-free, vegan, and allergen-friendly.

    Each one-ounce serving has 7 grams of protein (16% RDI) and a good hit of iron and zinc. Check out the 11 health benefits below.

    The Seedz are cholesterol-free, keto-friendly, vegan, allergen-free, and school-safe. Kids love them!

    Beyond snacking, you’ll find many ways to use them, below.

    > The history of pumpkins.
     
     
    SAVORY & SWEET SUPERSEEDZ FLAVORS

    These premium pumpkin seeds are a variety that grows without a shell. The seeds, imported from Austria, are twice the size of ordinary pumpkin seeds and have a bigger flavor, too.

    SuperSeedz are dry-roasted in small batchess, using a proprietary, artisanal panroasting technique that bakes the seasoning into every seed. Try them in:

  • Cinnamon & Sugar: when you want some sweetness with your crunch.
  • Sea Salt: the original.
  • Somewhat Spicy: a just-enough-spice blend of cayenne pepper, garlic and sea salt.
  • In The Raw: raw, shelled seeds, no roasting, no seasoning.
  •  
     
    PREMIUM SELECT SUPERSEEDZ

    Premium Select SuperSeedz are non-GMO-certified and made in specialty flavors. They’re sold in four-ounce bags:

  • Dark Chocolate & Sea Salt: a great combination of sweet and salty.
  • Vermont Maple Sugar & Sea Salt: ditto.
  • Pink Himalayan Sea Salt: a more elegant salt flavor (more about it).
  •  
     
    GET YOUR SUPERSEEDZ

    SuperSeedz are available at retailers nationwide and on Amazon. For the best selection, though, head to SuperSeedz.com.

    Super Tasty. Super Healthy. SuperSeedz.
     
     
    USES FOR SUPERSEEDZ BEYOND SNACKING

    Use The Savory Flavors As A Garnish On:

  • Bruschetta, canapés
  • Dips, including guacamole and hummus
  • Eggs
  • Fresh cheeses (cottage cheese, goat cheese, ricotta)
  • Grains and grain bowls, polenta
  • Grilled chicken and fish
  • Indian and Tex Mex dishes
  • Mashed potatoes
  • Mexican street corn (recipe)
  • Pasta and pizza
  • Plate garnish (sprinkled)
  • Salads and slaws
  • Soups
  • Vegetables (especially green beans and winter squash)
  •  
    And As A Mix-In To:

  • Breads and corn muffins
  • Dips
  • Rice and other grain dishes
  •  
     
    Use The Sweet Flavors As A Garnish On:

  • Cake and cupcake frosting
  • Cold and hot cereal and granola
  • Fresh cheeses (cottage cheese, goat cheese, ricotta)
  • Fruit salad
  • Ice cream
  • Pancakes and waffles
  • Plate garnish (sprinkled)
  • Puddings and mousse
  • Trail mix
  • Yogurt and yogurt parfaits
  •  
    And As A Mix-In To:

  • Carrot and zucchini cakes/breads
  • Chocolate bark
  • Cookie and brownie batter
  • Ice cream
  • Muffins
  •  
     
    THE HEALTH BENEFITS OF PUMPKIN SEEDS

    According to Healthline, there are 11 science-based health benefits of pumpkin seeds.

  • Packed with valuable nutrients.
  • High in antioxidants.
  • Linked to a reduced risk of stomach, breast, lung, prostate and colon cancers.
  • Helpful to bladder and prostate health.
  • Very high in magnesium, which reduces heart disease risk and helps to control blood pressure.
  • May improve overall heart health.
  • Can lower blood sugar levels.
  • High in fiber.
  • May improve sperm quality.
  • May help improve sleep.
  • Easy to incorporate into all meals…and of course, snacks.
  •  
    Here’s the full article.

     
     
     
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    Best Holiday Wishes, Dear Reader

     
     
    Best holiday wishes from all of us at The Nibble!

    We’ll be off for the next week.

    Before leaving, we wish you:

    Joy…

    Peace…and…

    Great food!
     
     
    WANT TO MAKE A COPYCAT RECIPE OF THIS GORGEOUS CAKE?
     

  • Make or buy a layer cake with white frosting. You can add shredded coconut if you like.
  • Make or buy gingerbread cookies. They don’t have to be houses, as in the photo. They can be gingerbread people, stars, or whatever you like. They also can be butter cookies or sugar cookies instead of gingerbread.
  • Affix the cookies to the cake. It may help to have extra frosting, even if you buy it, to make the cookies stick easily.
  • Garnish the top rim of the cake with rosemary dusted with sparkling sugar or granulated sugar. First remove any stems on the bottom where there are no leaves. Then rinse the rosemary, pat it with paper towels to remove the excess water, and sprinkle it with sugar. Let it dry. Be prepared to cut the sprigs into segments so they wrap around the cake.
  • Cherry garnish: If you can find cherries with stems in December, we’d be surprised (this photo was likely shot in the summer). You might be able to buy a jar of brandied cherries with stems. As for maraschino cherries with stems…consider them only if you really like maraschino cherries.
  • Otherwise, you can brandy some frozen cherries in an hour with this recipe (if you don’t like brandy, use rum or cherry liqueur). Or, use fresh raspberries.
  •  


    [1] A coconut layer cake with gingerbread houses (photo © Bruna Branco | Unsplash).


    [2] Butter cookies with sugar pearls (photo © King Arthur Baking).

     

     
     

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    Maple Syrup Recipes For National Maple Syrup Day


    [1] The different colors represent the different grades of maple syrup (all photos © Pure Maple From Canada).


    [2] Maple Syrup Taffy On A Stick. You can make it plain, or roll it in bacon, dried cranberries, nuts and more. The recipe is below.


    [3] Maple syrup goes way beyond breakfast, like this Sheet Pan Maple Mustard Chicken Thighs with Potatoes and Carrots.
    Here’s the recipe.


    [4] To serve as a snack, for brunch, or with drinks, Whipped Ricotta with Maple Syrup, Calabrian Chiles, and Grilled Sourdough by Chef Hugh Acheson. Here’s the recipe.


    [5] For lunch, a Maple, Apple & Brie Panini. Here’s the recipe.


    [6] A twist on mac and cheese: Steamed Macaroni and Cheese with Maple Butternut Squash. Here’s the recipe.


    [7] Crustless Maple Vegetable Quiche. Here’s the recipe.


    [8] Maple Pulled Pork. Here’s the recipe.


    [9] Maple Bourbon Brined Roasted Chicken. Here’s the recipe.

     

    December 17th is National Maple Syrup Day. The next time you drown your pancakes in syrup, ask yourself what you’re pouring on that stack. Do you know the difference between pure maple syrup and pancake syrup, a.k.a. imitation maple syrup?

    Many bottles of what appears to be maple syrup are simply bottles of corn syrup with maple flavoring, a.k.a. pancake syrup.

    The contents may be sweetly pleasing, but they’re not maple syrup. The U.S. government won’t allow it to be called maple syrup. “Pancake syrup,” “rich syrup,” and other terms have been devised by manufacturers to lead you astray.

    Here’s what’s in a bottle of Mrs. Butterworth’s:

    High fructose corn syrup, corn syrup, water, salt, cellulose gum, molasses, potassium sorbate (preservative), sodium hexametaphosphate, citric acid, caramel color, and natural and artificial flavors.

    Ingredients are similar for Aunt Jemima, Hungry Jack, and Log Cabin syrups.

    Those ingredients are a world apart from the natural maple syrup tapped from the tree, where the only ingredient is maple tree sap that’s been boiled into syrup. That’s pure maple syrup, also labeled 100% maple syrup.

    This article features ways to cook with maple syrup, including delicious recipes. While there are recipes below, also check out the recipe links in the photos.
     
     
    COOKING WITH MAPLE SYRUP

    Sure, you use it on your pancakes, waffles, and French toast; on oatmeal, cold cereal, biscuits, and toast.

    But maple syrup is a sweetener, just like sugar and honey. It can be used instead of another sweetener in any recipe see below for substitutions). Try maple syrup with:

  • Lunch & Dinner: Glaze chicken, duck, ham, pork, and salmon.
  • Vegetables: Glaze carrots, green beans, and sweet potatoes; in baked or mashed butternut squash
  • Sides: Add to baked beans and applesauce.
  • Condiments: In vinaigrettes, marinades, barbecue sauces, and chutneys, homemade ketchup, maple mustard (instead of honey mustard).
  • Desserts: As a syrup on ice cream or rice pudding, to sweeten baked apples (just fill the centers of cored apples and bake), in apple or pecan pie and gingerbread cookies.
  • Beverages: Sweeten hot and iced tea and coffee or hot chocolate, use in cocktails like thus Fig & Maple Fizz.
  •  
    Here are more ways to use maple syrup.

    Also check out the maple recipes below, and the one that follows the next section.

    Also check out the recipe links in the photos.
     
     
    PURE MAPLE SYRUP FROM CANADA

    Until the 1930s, the U.S. produced most of the world’s maple syrup. But following rapid growth in the 1990s, Canada now produces more than 80% of the world’s maple syrup, the vast majority from the province of Quebec, which contributes 70% of global production.

    And, even though the U.S. produces much of the remaining 20% of world production*, 64% of Canadian maple syrup exports go to the U.S. [source]!

    Americans use a lot of maple syrup!

    Learn more about Pure Maple Syrup From Canada on the website sponsored by the Québec Maple Syrup Producers, and check out the many recipes.
     
     
    RECIPE: MAPLE TAFFY ON A STICK

    This recipe takes just 5 minutes to prepare and 7 minutes to cook. You can add bacon, peanuts, and other recipes including cinnamon pecan, coconut, matcha, pretzel, and sesame seeds. Head to the recipes section of Pure Maple From Canada.
     
    Ingredients

  • 1 cup pure maple syrup from Canada
  • 10 wooden sticks
  • Clean snow or finely crushed ice
  •  
    For an optional flavor coating, choose one of the following:

  • 5 slices bacon, cooked, cooled, and crumbled
  • 1/2 cup dried cranberries, finely chopped
  • 1/2 cup peanuts, salted or unsalted, crushed
  • 1/2 lemon, zested and minced, blended with 1/4 cup poppy seeds
  •  
    Preparation

    This is the microwave method. For stovetop instructions, see the footnote† below.

    1. GREASE lightly the top 3/8″ of the inside of a microwave-safe container. This will keep the syrup from bubbling over. Pour the maple syrup into the container.

    2. FILL a large flat tray or bin with snow, packing it down. Set it outside or in the freezer while the syrup comes to temperature.

    3a. HEAT the maple syrup for 7 to 10 minutes in the microwave (cooking time may vary by machine).

    3b. You’ll know it’s ready when drops of taffy turn into soft little balls in a glass of cold water. You can then pour the taffy into a container and refrigerate it until ready to use, or pour it in lines on the snow or crushed ice.

    4. ROLL up the taffy on sticks for instant lollipops. If you’re adding a flavor, roll the stick of taffy in the coating and place it on wax paper or parchment until you’re ready to enjoy them. You can also wrap individual lollipops in wax paper and keep the pops for a few days.
     
     
    HOW TO TO SUBSTITUTE MAPLE SYRUP IN RECIPES

    Use 1/2 cup of maple syrup in place of 1 cup of granulated sugar; decrease the liquid in the recipe by one-half. Add 1/4 teaspoon of baking soda for each cup of maple syrup used in substitution. Decrease oven temperature by 25°F.

    To use maple sugar as a substitute in recipes: use 1/2 to 3/4 cup of maple sugar in place of 1 cup cane sugar.
     
     
    STORING MAPLE SYRUP

    Maple syrup packaged in glass or metal can be stored for up to one year in the refrigerator in its original container. However, some people who buy in large quantities repackage and freeze the syrup, then take it out of the freezer as needed.

    Most good maple syrup is not packaged in plastic, because plastic “breathes” and allows air into the container. If you do have maple syrup in plastic and plan to store it for more than three months, pour it into clean glass jars.

    If you have too much syrup, just freeze it! Pour it into glass freezer jars to one inch from the top, and freeze. You can also freeze it in ice cube trays, then remove the cubes to an airtight freezer container.
     
     
    MORE MAPLE SYRUP RECIPES

  • Coffee Martini With Maple Syrup Rim
  • Easy Maple Soufflé
  • Maple Bacon Muffins
  • Maple Cheesecake
  • Maple Cherry Syrup
  • Maple Pound Cake
  • Maple Syrup & Porter-Poached Apples
  • Maple Syrup Blondies
  • Maple Syrup Glazed Pork
  • Orange Cinnamon Pancakes With Cranberry Maple Syrup
  • Parsnip Chips With Maple Mustard Dip
  •  
     
    MORE TO DISCOVER

    > How Maple Syrup Is Made

    > Grades Of Maple Syrup

    > Maple Syrup History
     
     
    ________________

    *Vermont is the biggest U.S. producer, followed by New York and Maine. Wisconsin, Ohio, New Hampshire, Michigan, Pennsylvania, Massachusetts, and Connecticut all produced marketable quantities of maple syrup.

    Maple syrup is produced on a small scale in Japan and South Korea. However, in South Korea, it is traditional to consume maple sap, called gorosoe, instead of processing it into syrup [source].

    †Stovetop taffy: Follow steps 1 and 2 above. Then place a saucepan on medium-high heat with a candy thermometer on the rim or its prob in the syrup. Bring to a boil. Keep the temperature between 237° and 240°F for about 20 minutes. IMPORTANT: Never stir the syrup during and after cooking because it may cause the taffy to crystallize. Continue with step 3b above.

     

     
     

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    Prosecco: Delicious, Affordable Bubbly Instead Of Champagne

    If you want to celebrate the holidays with affordable bubbly, look to Prosecco. It’s great for toasting, for serving with lighter courses—from seafood to chicken and turkey to pasta—and for enjoying as an after-dinner drink. It’s a wine that pairs well with spicy foods, including Chinese, Indian, Thai, and other Asian cuisines. And because of its lightness and high acidity, it can easily be drunk with a vinaigrette-dressed salad.

    For cocktails, you can enhance Prosecco:

  • With a sugar cube and bitters (à la a Champagne cocktail).
  • With a splash of fruit liqueur (cassis [blackcurrant], Chambord [black raspberry], limoncello, orange [Cointreau, Grand Marnier, Triple Sec], or, as is appropriate to the season, cranberry liqueur.
  • With flower liqueur: crème de violette, rose, or St-Germain [elderflower].
  •  
    Add the liqueur to a flute or tulip glass, then top it with the Prosecco. Give it the lightest stir: You don’t want to break the bubbles.

    Prosecco (pro-SEK-o) is the name of a village in the Veneto region of northeast Italy (photo #2). It’s located in the hills of the province of Treviso, between the towns of Conegliano and Valdobbiadene.

    The town gives its name to the Prosecco sparkling wines that are made in the area. The wine is often labeled Prosecco di Conegliano Valdobbiadene, after its the hilly area where the two towns are situated. The Prosecco grape—now known as the Glera grape†—is the principal grape grown there.

    Glera, a thin-skinned green grape, has been grown in the regions of Veneto and Friuli for hundreds of years†. Prosecco wines must contain at least 85% Glera.

    Here’s more about Prosecco.
     
     
    LA GIOIOSA PROSECCO

    La Gioiosa (joy-OH-suh) is one of Italy’s leading producers of Prosecco. The name literally means “the joyous one.” We recently tasted two varieties from the line: La Gioiosa Prosecco Treviso DOC and La Gioiosa Valdobbiadene Prosecco Superiore DOCG.

  • La Gioiosa Prosecco Treviso DOC , a DOC wine. It’s fruity and flowery with a fresh and lively taste. In Venice, the locals serve it throughout the meal, thanks to its wonderful freshness and versatility at the dinner table.
  • La Gioiosa Valdobbiadene Prosecco Superiore DOCG has aromas of acacia flowers and citrus, and vibrant notes of peach and tropical fruits on the palate. Lingering bubbles make for a deliciously clean finish. An excellent apéritif.
  •  
    While the Prosecco Treviso was light and charming, the Valdobbiadene Prosecco Superiore DOCG is a heavier-body, more nuanced wine. We enjoyed it with every course at Thanksgiving dinner, including the turkey, and will be having it at Christmas dinner as well.

    La Gioiosa Prosecco Types

    While we only tasted the two Proseccos above, the La Gioiosa line includes other styles of Prosecco, including brut, dry, extra dry, and rosé.

    See the whole line here.

    Discover more on the company website.
     
     
    DOC AND DOCG PROSECCO: THE DIFFERENCE

    Most Proseccos are DOC wines, Denominazione d’Origine Controllata/ This designation attests that the grapes were grown, and the wine was made, in the Treviso area of the Veneto.

    Valdobbiadene Prosecco Superiore DOCG, on the other hand, is produced exclusively with grapes in the hills of the Conegliano Valdobbiadene zone, an area with superior terroir* (photo #3).

    Under Italian wine law, DOCG is the highest designation of quality among Italian wines. It stands for Denominazione di Origine Controllata e Garantita, Denomination of Controlled and Guaranteed Origin.
     
     
    > THE HISTORY OF PROSECCO
     
     
    > THE DIFFERENT TYPES OF SPARKLING WINE

     


    [1] La Gioiosa Prosecco: sparkling wine for any celebration (photos #1, #3 and #4 © La Gioiosa).


    [2] The Veneto region of Italy, home to the towns of Belluno, Padua, Rovigo, Venice, Verona and Vincenza—and most important for this article, Treviso, the home of Prosecco (image © Vonvikken | Wikipedia).


    [3] The hills of the Conegliano Valdobbiadene zone, home to the town of Prosecco and to the DOCG grapes.


    [4] La Gioiosa Prosecco is available in 750 ml bottles and 187 ml splits.

     
    ________________

    *Terroir, pronounced tur-WAH, is a French agricultural term referring to the unique set of environmental factors in a specific habitat that affects a crop’s qualities. These include climate, elevation, proximity to a body of water, slant of the land, soil type, and amount of sun. These environmental characteristics give the wines produced from these grapes a unique character.

    †The Glera grape is of Slovenian origin. It was brought to the village of Prosecco from the Karst region, a plateau that extends across the border of southwestern Slovenia and northeastern Italy. The variety was formerly mostly referred to as Prosecco, but in the EU was renamed “Glera” in 2009 to make room for the protection of “Prosecco” as the name of a geographically-protected wine [source].

     
     

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