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THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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PRODUCT: Betty Bossi Veggie Sheet Slicer


[1] Finally, an easy way to make wide vegetable ribbons (both photos © Betty Bossi).


[2] Cannelloni made with vegetable “noodles.”

 

If you use a spiralizer to slice vegetables into pasta-like strands, here’s something new for you:

The Betty Bossi Veggie Sheet Slicer.

It lets you cut your vegetables and fruits into wafer thin sheets.

This specialty slicer helps you make healthy, colorful and creative meals.

Slice cylindrical or round fruits and vegetables into paper-thin sheets as long as you like (at least, until you use up the fruit or veg).

Consider:

  • Crispy and colourful gratins and tarts
  • Lasagna or cannelloni
  • Vegetable carpaccios and tartares
  • Potato or apple roses
  • Vegetable “chips” strips
  • Wraps for crêpes or roll-ups
  • Slice vegetables & fruits into paper thin sheets: apples, beets, potatoes, zucchini and many more.
  • Layered or roll the slices to create new dishes, or new forms of everyday dishes.
  • Perfect kitchen gadget for low-carb diet dishes
     
    A recipe book is included.

    For people who eat gluten-free, low-carb or vegan/vegetarian diets, or simply love creative cooking, this gadget is a must.

    This isn’t a special-occasion device. You can use it to make everyday meals more appealing and fun.

    Here’s a store finder. It will be on Amazon in November.

    Since 1956, Betty Bossi, a Swiss company have been developing innovative kitchen appliances. Check them out on BettyBossi.com.

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    PRODUCTS OF THE WEEK: Almond Breeze Mexican Hot Chocolate & Nog & More

    Our products of the week are sweet ones: beverages from Almond Breeze, organic sugar from Dulcie and mochi from My/Mo.

    As with all of our Products Of The Week, we consume them all, regularly.
     
     
    1. ALMOND BREEZE ALMONDMILK MEXICAN HOT CHOCOLATE

    Recently we reviewed the line of Almond Breeze Almondmilk nondairy milk drinks, which have become a favorite of ours.

    When we feel like a milkshake, we pour ourselves some smooth, creamy Almondmilk Horchata or Almondmilk Blended With Real Bananas.

    Now there’s something new in our fridge: limited-edition Almond Breeze Almondmilk Mexican Hot Chocolate.

    It’s made with traditional Mexican hot chocolate ingredients like allspice, cayenne and cinnamon, and is delicious hot or cold.

    Served hot or cold- This new beverage can be enjoyed multiple ways.

    A dairy-free option for the holidays, the line is dairy- free, gluten- lactose- and soy-free. It is certified kosher-dairy by OU.

    Another holiday-appropriate beverage, Almond Breeze Almondmilk Nog—egg nog without the eggs or dairy—is on the shelves now through January.

    Discover more at BlueDiamond.com.
     
     
    2. DULCIE ORGANIC CANE SUGAR

    If you’re trying to eliminate refined foods from your diet, remember to include your sugar.

    Dulcie is a new brand of organic, unrefined, whole cane sugar. It’s panela sugar, a type most people aren’t familiar with, which is extensively used in

    An unbleached and unrefined sweetener made from sugar cane, it resembles brown sugar.

    However, because it is unprocessed it contains more minerals than brown sugar, which is a refined product (unrefined sugar is called raw sugar).

    Golden in color, it can be used in the same way as refined white sugar. In coffee or tea, it has a richer, rounder flavor (as opposed to a cloying flavor).

    Panela is popular in Colombia. A variation called piloncillo is used in Mexico, and a variation called rapadura is made in Venezuela.

    All of these are related to the jaggery of India and to the muscovado sugar of Barbados.

    Dulcie retains all the natural vitamins and minerals found in the sugarcane plant, which are stripped during the refining process for white sugar.

    Dulcie is handmade by artisans in Colombia, and goes plant-to-jar. Here’s how it’s made.

    Dulcie is certified organic, kosher (by K M), non-GMO, gluten-free, plant based and vegan.

    Try it in your favorite baked goods, on oatmeal, in coffee and tea, and anywhere you need some natural sweetness.

    Dulcie is available at natural food stores, and online at Amazon.

    Discover more at Dulcie.com.
     
     
    3. MY/MO MOCHI ICE CREAM

    “Chew Your Ice Cream” says My/Mo Mochi. If you’ve had mochi, you know what that means.

    It not, it’s time to try them, especially with the limited edition seasonal flavors:

  • Apple Pie á la Mode
  • Cool Peppermint
  • Pumpkin Spice
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    My/Mo Mochi Ice Cream is a two- or three-bite ball of ice cream that’s wrapped in chewy, pillowy mochi dough.

    The dough is gluten-free, made from rice.

    While it sounds like a dessert from Japan, it was actually invented in in 1993 in Los Angeles. Here’s the story.

    Available in 12 year-round plus seasonal flavors, My/Mo Mochi gives snackers a fun way to enjoy ice cream in a handheld form—no dishes or spoons required.

    The line is gluten free and rBST free, and certified kosher by OK.

    Take a look at all the flavors.

    Discover more at MyMoMochi.

     


    [1] Dairy-free, spicy Mexican hot chocolate (photos #1 and #2 © Blue Diamond).


    [2] Celebrate the holidays with dairy-free, egg-free “egg nog.”


    [3] Organic, unrefined sugar tastes so much better (photos #3 and #4 © Dulcie).


    [4] Fruit not sweet enough? Sprinkle it with Dulcie.


    [5] Peppermint mochi for the holidays (photos #5 and #6 © My/Mochi Mochi Ice Cream).


    [6] My/Mochi fall flavors: Apple Pie a la Mode and Pumpkin Spice

     

      

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    RECIPE: Fright Night Pizza For Halloween


    [1] Fright Night pizza (photos © DeLallo).


    [2] Are you looking at me?

     

    There’s no need to turn on the oven to make these Fright Night Pizzas. The personal-size rounds are pan-fried, then placed under the broiler to melt the cheese.

    The pizza dough was made with the Italian Pizza Dough Kit from DeLallo.

    You can use store-bought dough or make it from scratch with your own recipe.
     
     
    RECIPE: HALLOWEEN PIZZA

    Ingredients

  • 1 DeLallo Italian Pizza Dough Kit or substitute
  • 1-1/4 cups lukewarm water
  • Extra light olive oil or substitute, for frying
  • Pizza toppings of your choice (below)
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    Topping Ideas

    Here are combinations to make the pizzas in the photos:

  • Attack of the Spiders: pizza sauce, green and black olives, mozzarella perlini (the different sizes of mozzarella)
  • Bloodshot Eyeballs: pizza sauce, provolone, pepperoni, black olives
  • Candy Corn: provolone, colby or cheddar cheese, yellow peppers
  • Evil Eyes: pizza sauce, basil Leaves, green olives
  • Monster: olive tapenade, green and black pitted olives, peppadews, mozzarella perlini
  • Mummy: pesto, provolone cheese, black olives, pepperoni
  • Spider Web: olive tapenade, strips of provolone cheese, sliced green olives
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    Preparation

    1. COMBINE the flour mix and yeast packet in a large mixing bowl with the lukewarm water. Stir with a fork until dough begins to form.

    2. KNEAD by hand for 3 minutes, or until dough is soft and smooth. Transfer to a clean, lightly oiled bowl and cover tightly with plastic wrap. Allow the dough to rise in a warm place until doubled, about 45 minutes. (After this step, you can refrigerate it for use within 1-3 days.) Once the dough has risen…

    3. DIVIDE into 8 small equal pieces. Flatten into rounds by hand on a well-floured surface. Gently stretch.

     
    4. HEAT the oven to broil.

    5. FRY the dough. Pour enough oil into a deep frying pan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer registers 325°F. Once the oil is hot…

    6. FRY the dough rounds until they are golden brown on both sides, about 2 minutes per side. Fry in batches. Remove the cooked rounds with tongs or a slotted spoon. Transfer to a paper-towel-lined baking sheet or cooling rack.

    7. TOP the fried dough with toppings. Optional: Heat under broiler to warm the toppings and melt the cheese.

    Then, bite the fright!

      

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    FOOD FUN: Finding Nemo — A Cocktail In A Fish Glass

    Enjoy your Aperol Spritz—or other colorful cocktail—in this fish-shaped stemware.

    The shape is actually not the Japanese clownfish, the species of orange-and-white-striped hero of Finding Nemo.

    Instead, it’s the infamous Japanese blowfish, or fugu.

    If blowfish isn’t prepared properly, lethal amounts of the poison tetrodotoxin, which exists in its inner organs, will leak into the flesh—and kill you.

    Thus, you can call your drink the Killer Cocktail.

    Or you can go for the gentler name of Finding Nemo.
     
     
    ABOUT THE GLASSES

    The glasses hold 8.5 ounces and are made of borosilicate glass, a newer and superior formulation.

    Borosilicate does not crack under extreme temperature changes as regular glass can. Its durability has made it the glass of choice for high-end restaurants and wineries.

    Here’s more about it.

    This glass-as-art (or is that art-as-glass?) doesn’t come cheap. At $74.16, it is pricey, to say the least.

    It was designed by 100% Chef, which designs creative serveware for the restaurant and catering industries.

    But for the right person, it’s a special gift.
     
     
    >>> GET YOURS AT KOERNER-CO.COM. <<<
     
     
    WANT SOME AFFORDABLE FOOD FUN?

    Check out these 15 DIY glassware-decorating tutorials, showing beautiful designs you can make yourself.

    And although they look like elegant artisan glassware, the article claims that “really pretty simple to make.”

     


    [1] An Aperol Spritz in a “Finding Nemo” glass (both photos © John E. Koerner Company).


    [2] Or, more accurately call it Brutus The Blowfish. Get yours here.

     

      

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    RECIPE: Red Hot Candy Apples For Halloween


    [1] Our favorite Halloween candy is candy apples (photo by Sevenmarie | CreativeCommons is licensed under CC-BY 2.0).


    [2] Enjoy them plain, but we like to add a topping, as in the photo below (photo © Splenda).


    [3] Add some toppings, from the sunflower seeds in this photo to candy corn, chopped nuts, Halloween sprinkles, etc. (photo © M. Studio | Fotolia).

     

    Here’s a twist on candy apples: Red Hot Candy Apples, made with Red Hots cinnamon candies or cinnamon oil.

    You can whip up a batch in just 20 minutes.

    There are more candy apple, caramel apple and chocolate apple recipes below.

    CANDY APPLES RECIPE

    Ingredients

  • 8 wood craft sticks/popsicle sticks
  • 8 medium Granny Smith or Gala apples
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup hot water
  • 1/2 cup red cinnamon candies, like Red Hots, or 1/8 teaspoon cinnamon oil (which we prefer)
  • Optional toppings: Halloween sprinkle mix, candy corn, chopped pistachio nuts
     
    Preparation

    1. Line a baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.

    2. Wash the apples carefully and remove any stems. Stick the apples in boiling water* for 10 seconds, then remove and dry thoroughly—moisture will prohibit the coating from adhering properly. You can do this step first; towel dry the apples, then let them air-dry for an hour or more.

    3. Stick the skewers firmly in the stem ends.

    4. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves; then continue to cook, without stirring, until mixture reaches 250° degrees on a candy thermometer. Occasionally wash down the sides of the pan with a wet pastry brush to prevent crystallization.

    5. Once the candy thermometer reaches 250°F, add the cinnamon candies or cinnamon oil and stir briefly to incorporate. Continue to cook, washing down the sides, until the thermometer reaches 285°F.

    6. Remove the pan from the heat and stir the candy coating until it is smooth. Hold an apple by the skewer and dip it into the candy, tilting the pan at an angle and rotating the apple to cover it completely with an even layer. Remove the apple and twirl over wax paper to remove the excess, then set it on the prepared baking sheet. Repeat with remaining apples.

    7. Allow the apples to cool. Candy apples are best enjoyed within 24 hours, when the candy coating will be the most crackly. Over time, ambient moisture and humidity cause the coating to soften.

    TIP: If you have leftover candy syrup, there’s no need to waste it. Spoon it into rounds on a wax paper- or parchment-covered cookie sheet until it hardens into red cinnamon hard candy.

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    *This removes any wax from the apples and helps the coating to adhere. Alternatively, you can soak them for a few minutes in hot tap water with a dash of cider vinegar, then remove and polish dry with a soft cloth. You can also purchase Veggie Wash, a spray solution that removes the wax from fruits and vegetables.

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    CANDY APPLE HISTORY
     
     
    MORE CANDY APPLE, CHOCOLATE & CARAMEL APPLE RECIPES

  • Bourbon Caramel Apples
  • Caramel Apples With Lots Of Toppings
  • Classic Red Candy Apples
  • Easter Candy Apples
  • Matcha White Chocolate Granny Smith Apples
  • Modern Art Chocolate Apples
  • Sugar-Free Red Candy Apples
  • Sugar-Free Caramel Apples
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