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Bananas Foster Ice Cream Recipe With Slane Irish Whiskey


[1] Bananas Foster ice cream with Irish whiskey (photos #1 and #2 © Taylor Lax, @the.cocktail.bandit.).


[2] You can add caramelized bananas to the ice cream. See the hack below.


[3] Bananas Foster can be plated in numerous ways. This is a casual presentation (photo © Taste Of Home).


[4] Here, Bananas Foster banana split style (photo © Fotolia).


[5] A fancy approach from Eddie V’s Prime Seafood: banana ice cream aside a piece of cake topped with flaming caramelized bananas (photo © Eddie V’s).

 

I scream, you scream, we all scream for boozy ice cream!

So make some ice cream with added alcohol for National Ice Cream Month (July).

We’ve love this recipe for Bananas Foster ice cream.

We received it from Slane Irish Whiskey, one of our favorite brands. The recipe was created by Taylor Lax, @the.cocktail.bandit.

The recipe is a riff on Bananas Foster (link): bananas caramelized with brown sugar.

If you don’t have an ice cream maker, we even have a hack for you, below.

By the way, “I Scream, You Scream, We All Scream for Ice Cream” was a popular song, published in 1927.

The tune became a traditional jazz standard, while the lyrics refrain “I Scream, You Scream, We All Scream for Ice Cream” has remained a part of popular culture even without the rest of the song [source].

This novelty record has the premise that it’s a fight song for a fictitious Eskimo college football team. Here’s the song (there’s a long musical introduction before the words begin).

If you want to play it on your own ukelele, here are the chords and words.
 
 
RECIPE: BANANAS FOSTER ICE CREAM

Bananas Foster ice cream is banana ice cream with the brown sugar and alcohol components of Bananas Foster.

Bananas Foster itself is a more elaborate version of caramelized bananas.

Sliced bananas are sautéed in butter with brown sugar, banana liqueur and Grand Marnier (orange-infused brandy) or rum.

It is then flambéed at the table for a dramatic effect, and spooned over vanilla ice cream.

Along with Cherries Jubilee, Christmas Pudding, Crêpes Suzette and Steak Diane, it’s one of the flambeed classics.

Here’s the history of Bananas Foster and the recipe to make it.

Turn it into a sundae by topping the ice cream with caramelized bananas.

Ingredients

While this recipe was made with Irish whiskey in honor of Slane, you can use rum, Grand Marnier or other orange liqueur.

  • 2 cups heavy cream
  • 2 cup whole milk
  • 2 ripe bananas (the riper the better)
  • .5 cup brown sugar
  • .75 cup Slane Irish Whiskey
  • .25 cup orgeat almond syrup
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 5 dashes Angostura bitters (substitute other bitters, e.g. fruit or chocolate)
  • Pinch of salt
  • Optional garnish: fresh banana slice or dried banana chip
  •  
    Variation: Along the idea of the Bananas Foster sundae idea mentioned above, you can mix caramelized bananas into this ice cream recipe:

    Omit the bitters. Chop 1/2 cup or more of caramelized bananas and stir them into the ice cream when it comes off the churn (soft).

    Preparation

    1. PLACE the ripe bananas and brown sugar over medium heat. Let them brulee. Let cool.

    2. HEAT the milk, cream and sugar until the sugar has dissolved and the mixture starts to simmer. Remove from the stove.

    3. BLEND all ingredients until smooth. Put the mixture into an ice cream maker and process for 30 minutes. Deep freeze overnight before serving.

    Note that due to the alcohol content, the ice cream will not freeze as firmly as conventional ice cream.

    4. PLATE as desired.

     
    THE HACK

    1. MASH very ripe bananas and stir them into a softened pint of vanilla ice cream.

    2 Blend in 1/4 cup whiskey or rum and taste. Add more as desired. Place the ice cream back in the freezer to harden.

    Hack #2: vanilla ice cream with sauteed bananas.

     

     
      

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    Produce Safety: How To Wash Fruits & Vegetables

    The American food supply is quite safe. But every now and then, bacteria and viruses cause dangerous outbreaks, most often tied to produce.

    According to an estimate from the CDC, produce causes nearly half of all foodborne illnesses. Dairy and eggs cause 20%, meat and poultry cause 22%, and fish and shellfish 6% [source].

    Where do the contaminants come from? E. coli, for example, a bacterium found in the intestines of cattle and other animals (including humans), also turns up in leafy greens via manure fertilizer and contaminated human hands.

    If ingested, E. coli can cause nausea, vomiting, diarrhea, and in the case of vulnerable groups, worse.

    Hepatitis A virus and norovirus have caused outbreaks in soft berries that are harvested by hand, because unwashed humans can cross-contaminate them.

    That includes the hands of store staff and customers who touch the fruits and vegetables.

    (And that’s why we should wash our hands thoroughly after using the restroom.)
     
     
    CONSUMER CONCERNS

    A few years back, when there was a rash of outbreaks of food poisoning linked to fresh produce, a new category of cleanser was born: produce wash.

    People rushed to buy the spray bottles and gallon refills (photo #2).

    The stories faded from the headlines. But now that fresh produce season is upon us, do you need to revisit the issue and buy a bottle?

    And even if you don’t use a special wash, how should you wash fruits and vegetables?

    This week, The New York Times consulted experts to answered these questions. Their take:

    You don’t need special produce washes (much less bleach or detergents).

    In fact, they can actually have a negative impact if you consume any residual cleanser.

    Plus, they aren’t any more effective than running water.

    Washing won’t completely decontaminate a piece of produce, but generally removes 90% to 99% of microorganisms.

    Ingesting fewer microbes makes it less likely you’ll get sick.

    Here’s an abridged version of their findings. Read the full article here.
     
     
    HOW TO WASH FRUITS & VEGETABLES

    These tips apply whether you’re eating the produce raw or cooking it. Cooking will kill off most harmful bacteria, but why take chances?

  • Wash it. To minimize the risk of food poisoning, you really do need to wash produce before eating it, although no special produce wash is required. Just rinse it thoroughly.
  • Beyond dirt. As well as removing dirt, rinsing removes any microbial contaminants and some of the surface pesticides that may be present.
  • Use cold water. Hot water is no more effective than cold water in terms of food safety.
  • Wash your hands. Wash your hands before handling the item to remove any of your own contaminants. Then rinse the foods under running tap water for 5 to 10 seconds, being sure to run the water over the full surface of the item.
  • Wash individual leaves. With greens such as romaine lettuce and celery, break off and rinse individual leaves, then dry them. With especially sandy produce such as leeks and spinach, we submerge the item in a bowl of water before rinsing.
  • Wash organic produce. Organic produce should be washed the same way.
  • Wash the skin. Similarly, wash the produce regardless of whether you’re going to eat the skin or peel it. Rinse before peeling or cutting.
  • Use a vegetable brush. Use a clean brush to gently scrub firm surfaces of items like melons and cucumbers will help to remove any debris.
  • Pre-washed. There’s no need to rewash greens or other items that say “pre-washed” on the package. In fact, washing them could raise the risk of cross-contamination with other foods you may be preparing, such as raw meat.
  • Frozen produce. There’s no need to wash frozen produce.
  • Separate cutting boards. When washing any foods, avoid cross-contamination with meat and poultry by using separate cutting boards and keeping work surfaces clean.
  •  
     
    MORE SAFETY TIPS

    Here are safety tips from the FDA:

  • Check before buying. Choose produce that is not bruised or damaged. When buying pre-cut, bagged or packaged produce, choose only that which is refrigerated or surrounded by ice.
  • Bag carefully. Bag fresh fruits and vegetables separately from raw meat, poultry, and seafood when packing them to take home from the market.
  • Wash cutting boards, dishes, utensils, and countertops with soap and hot water between preparing raw meat, poultry, and seafood and preparing produce that will not be cooked.
  • Separate cutting boards. Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
  • Use non-porous cutting boards. Clean them in the dishwasher. Save the wood cutting boards for bread.
  •  
     
    WHAT’S IN SEASON

    Final tip: Eat plenty of delicious summer fruits and vegetables.

    Here’s a list of those that are especially fresh and plentiful in the summer:

  • Summer Fruits
  • Summer Vegetables
  •  


    [1] After you buy it, you have to wash it (photo © NRD | Unsplash).


    [2] Don’t spend money on special washes. Water is just as effective (photo © Veggie Wash).


    [3] Organic produce needs to be washed, just like conventional produce (photo © Mark Stebnicki | Pexels).


    [4] Eat raw vegetables with security after you’ve washed them (photo © Nadine Primeau | Unsplash).


    [5] Wash fruits thoroughly, rising every surface (photo © Good Eggs).


    [6] Even fruits such as oranges and mandarins, that will be peeled, need to be thoroughly rinsed. That does for grapefruits too, and lemons and limes that will just be squeezed (photo © Good Eggs).

     

      

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    Field Roast Stadium Dogs: Plant-Based, Vegan Hot Dogs (Delicious!)


    [1] Field Roast Stadium Dog: vegan and delicious (all photos © Field Roast).


    [2] Serve them on a bun…or how about skewers?


    [3] Bánh mì-style hot dog toppings. Here’s the recipe.


    [4] Look for the blue package.

    Hot Dog Toppings
    [5] Sure, we like a plain dog; but we love creative toppings (photo © Vermont Cure).

     

    We’re not vegan: We’re omnivore. We like everything.

    It was love at first taste when we discovered the vegan line from the Field Roast Grain Meat Co.

    We were offered a taste of “grain meat.” Not knowing what grain meat was, we thought it might be a mixture of grain and meat. Whatever it was, we loved it.

    When we found out it was 100% vegan, we knew we’d found something that would enable us to enjoy meat flavor in a sustainable, plant-based form.

    Whether you’re vegetarian, looking to give up meat a day or two a week to help the environment or your health, or simply looking for a new and delicious food, check out the line.

    It has everything: breakfast patties, brats, burgers, deli slices, dogs and corn dogs, pepperoni, roasts, sausages, and wings.

    Plus, under their Chao Creamery brand, sliced and shredded cheeses, cheese blocks, and mac and cheese.

    Let us assure you: It’s so delicious we keep buying more and more.
     
     
    THE SIGNATURE STADIUM DOG

    Just in time for summer’s baseball and grilling culture, this plant-based addition to the grill brings a new level of flavor exploration to the plant-based hot dog category.

    They’re our Top Pick Of The Week.

    The Field Roast Signature Stadium Dog was inspired by the flavors of premium, kosher-style beef hot dogs.

    And unlike other dogs that use liquid smoke for flavor, Field Roast’s dogs are smoked in a real smokehouse.

    It’s the first plant-based hot dog that’s double-smoked using maple hardwood chips.
     
     
    STADIUM DOG MEETS KOGI TRUCK

    The Stadium Dog is also the first plant-based hot dog to be sold alongside traditional beef dogs on the famed Kogi Truck in California.

    The Kogi Truck is the creation of Chef Roy Choi, one of the founders of the gourmet food truck movement.

    The creator of the gourmet Korean-Mexican taco truck will be serving the Field Roast Stadium Dog through the late September.

    It’s topped with Chef Choi’s own spin:

    His signature Kogi slaw; cilantro-onion lime relish; salsas roja, verde and naranja; roasted sesame seeds; smothered with melted Chao Creamery dairy-free cheese and nestled in a toasted bun.

    Here are two more topping ideas from Field Roast:

  • Bánh Mì-Style Dog
  • Tangy Slaw With Fried Onions
  •  
    Or use whatever you like, including the classics: mustard, ketchup, relish, sauerkraut or chili.
     
     
    WHAT’S IN THE DOGS?

    The Field Roast Signature Stadium Dog is the first plant-based hot dog to be made from pea protein, rather than soy.

    It delivers the same amount of protein per serving as most traditional hot dogs while containing less sodium.

    The skinless dogs are double-smoked using maple hardwood chips and a combination of steam and dry heat.

    They deliver a flavor and a texture experience that you’ll crave, whether you’re feastomg indoors outdoors.

    The entire Field Roast line is vegan-certified and Non-GMO; all natural with no added nitrites or nitrates
     
     
    GET YOUR DOGS

    The Field Roast Signature Stadium Dog is currently available for purchase online and in retail stores nationwide, including Whole Foods, Wegmans and Sprouts. It’s $6.99 per 10-ounce package (six dogs).

    For more information, visit FieldRoast.com.
     
     
    > THE HISTORY OF HOT DOGS

     

     
      

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    Snickers Cookie Recipe With A Graham Cracker Crust

    July 5th is National Graham Cracker Day.

    For those who enjoyed s’mores over July 4th weekend, here’s another recipe that combines graham crackers and chocolate.

    “These bite-sized treats,” says recipe author Julie B., “include two sticks of butter and TONS of candy bar flavor. They include gooey caramel, peanut butter, and rich chocolate on top of a buttery graham cracker base.”

    We think they’re like Snickers (chocolate, caramel, peanuts) on a graham cracker base; hence the name Candy Bar Cuties.

    Thanks to Go Bold With Butter for the recipe. It took second place in a recent Holiday Cookie Recipe Contest—but there’s no reason not to enjoy them all year long.
    > The History Of Graham Crackers
     
     
    RECIPE: CANDY BAR CUTIES

    You’ll need mini muffin tins and cup liners.

    Prep time is 1 hour, cook time is 15 minutes.
     
    Ingredients For 2 Dozen Cookies

  • 1 cup butter (2 sticks), room temperature
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup graham cracker crumbs (you can but pre-ground crumbs; we ground oursin the food processor using Trader Joe’s high-quality grahams)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 (10 ounce) package caramel candy squares, unwrapped
  • 1/4 cup creamy peanut butter
  • 1/4 cup heavy whipping cream, plus 1-2 teaspoons as needed
  • 1/2 cup chopped roasted and salted peanuts, divided use
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • Optional garnish: peanuts or a mini marshmallow
  •  
    Preparation

    1. PREHEAT the oven to 350°F.

    2. CREAM the butter in a large bowl, using an electric mixer. Add the sugar and continue beating until the mixture is light and fluffy. Beat in the egg and vanilla.

    3. COMBINE the flour, graham cracker crumbs, baking powder and salt in a separate bowl. Slowly add these dry ingredients to the butter mixture and mix with mixer until incorporated. Cover and refrigerate 30 minutes.

    4. SCOOP rounded balls of dough using a cookie dough scoop (approximately 1-1/4 inches in diameter), and place one in each muffin cup, pressing evenly into bottom of cups.

    BAKE for 12 -15 minutes or until lightly browned around the edges. Remove from the oven and cool the cookies in the muffin pans on a wire rack. Do not remove the cookies from muffin pans.

    5. MICROWAVE on HIGH in a microwave-safe bowl the caramel squares, peanut butter and 1/4 cup of the cream. Heat for 2-1/2 to 3 minutes, stirring after each minute. When the caramels are completely melted when stirred, add 1/4 cup chopped peanuts and stir to incorporate.

    6. TOP each cookie in the tins with 1-1/2 to 2 teaspoons of the warm caramel-peanut butter mixture, spreading it almost to the edges with back of spoon. (If the caramel does not spread easily, stir in additional cream, 1 teaspoon at a time, until spreadable, reheating as needed).

    Set aside until the caramel is set, about 10-15 minutes. In the meantime…

    7. HEAT the semi-sweet and milk chocolate chips in a medium-size, microwave-safe bowl on HIGH for 30 seconds; stir. Continue microwaving, stirring every 10-15 seconds, until the chocolate is melted and can be stirred smooth.

    8. SPOON about 2 teaspoons chocolate over the caramel layer, spreading to the edges, completely covering the caramel and cookie layers. Immediately sprinkle with the remaining chopped peanuts.

    9. REFRIGERATE 25-30 minutes or until the chocolate is set. Carefully pop the cookies out of pans one at a time, pushing up from the bottom of each muffin cup.
     
     
    MORE GRAHAM CRACKER RECIPES

  • Easy Ice Cream Or Frozen Yogurt Pie
  • Frozen Chocolate Cheesecake Stout Pops
  • Graham Cracker Pumpkin Seed Pie Crust
  • Homemade Graham Crackers
  • Ice Cream Sandwich Sundae
  • Ice Cream S’mores
  • Key Lime Pie
  • Margarita Chile Cheesecake Bars
  • Peanut Butter Panna Cotta
  • Skillet S’mores With Graham Cracker Dippers
  • White Chocolate Cheesecake With A Graham Cracker Crust
  •  


    [1] These cookies are like Snickers crossed with graham crackers (photo © Julie B. | Go Bold With Butter).


    [2] You can buy graham cracker crumbs, but the best flavor comes from using better graham crackers. We like the ones from Trader Joe’s (photo © Go Bold With Butter).

    Graham Cracker Crumbs
    [3] You can buy ready-made graham cracker crumbs, but you may want to crush your own (photo © Keebler).


    [4] As with the graham crackers, higher quality chocolate delivers better tasting cookies (photo © Bella Baker [now closed]).


    [5] Roasted, salted peanuts (photo © Jirkaejc | Panther Media).

     

      

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    Homemade Ice Cream Pops Recipe: Chocolate Raspberry Swirl


    [1] Chocolate raspberry swirl ice cream pops, made creamy with mascarpone (photo © Wisconsin Cheese).


    [2] Mascarpone, the “Italian cream cheese, softer and creamier than American cream cheese (photo © The Nibble).


    [3] Vanilla bean paste adds full vanilla flavor without adding liquid (photo by Claire Freiermann | © The Nibble).

    Ice Pop Molds
    [4] It’s worth it to invest in a set of ice pop molds (photo © Fun Care | Amazon).

     

    July is National Ice Cream Month, so you can expect some new ice cream recipes from us.

    Thanks to Wisconsin Cheese for today’s recipe: chocolate and raspberry ice cream pops.

    Ice cream pops are made with some type of dairy, as opposed to ice pops, which have none.

    Note: They’re not Popsicles!

    Popsicle® is a registered trademark of Unilever, which owns the brand.

    Any other frozen juice on a stick is a generic “ice pop”; “ice cream pop” if it includes dairy or substitute.

    Here’s more about Popsicles.
     
     
    RECIPE: CHOCOLATE RASPBERRY SWIRL ICE CREAM POPS

    Instead of using milk or half-and-half, these pops are even richer thanks to the substitution of mascarpone and ricotta cheeses.

    If you don’t know mascarpone—sometimes referred to as “Italian cream cheese”—we urge you to get to know it. It’s softer and richer than American-style cream cheese.

    Prep time is about 25 minutes, and 6+ hours freezing time.
     
    Ingredients For 10-12 Pops

  • 1 container (6 ounces) fresh raspberries
  • 3/4 cup (6 ounces) mascarpone cheese
  • 3/4 cup (6 ounces) whole milk† ricotta cheese
  • 1 cup milk
  • 1/4 cup sugar
  • 1/4 cup honey
  • 1-1/2 teaspoons vanilla bean paste
  • 4 tablespoons baking cocoa
  • 10-12 ice pop molds or disposable cups and sticks or these alternatives
  •  
    Preparation

    1. GENTLY CRUSH the raspberries in a bowl with the back of a spoon; set aside.

    2. PLACE the mascarpone, ricotta, milk, sugar, honey and vanilla bean paste in blender; cover and process until mixture is combined.

    3. DIVIDE the mascarpone mixture evenly into two bowls. Stir the cocoa into one bowl. Fold the raspberries into the other bowl.

    4. FILL the molds or disposable cups alternating layers of chocolate and raspberry mixtures. Top the mold with its holder (or fill the alternatives).

    5. FREEZE for at least 6 hours or overnight.
     
     
    MORE ICE CREAM POP RECIPES

  • Frozen Yogurt & Fruit Pops
  • Peanut Butter Banana Pops
  • Pomegranate-Banana Ice Cream Pops
  • Pumpkin Spice Latte Ice Cream Pops
  • Vanilla Yogurt Pops With Berries
  •  
     
    ICE POP RECIPES

  • Beer Ice Pops
  • Blueberry Ice Pops
  • Cherry Ice Pops
  • Ice Pop Cake
  • Pineapple Chipotle Ice Pops
  • Rainbow Ice Pops
  • Red, White & Blue Ice Pops #1
  • Red, White & Blue Ice Pops #2
  • Strawberry Rosé Ice Pops With Rosé Wine
  • Tequila Watermelon Ice Pops
  •  

    ________________

    *Vanilla bean paste is the way to add vanilla flavor to a recipe without adding additional liquid. But you can replace vanilla bean paste with equal amounts of of vanilla extract. If you have vanilla powder, you can use that as well (equal amount). Here are the different types of vanilla.

    †Whole milk ricotta will freeze better.
     
      

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