A palate cleanser is a serving of food or drink typically served between the fish and meat course at a formal dinner and at other food events, such as wine tastings.

The palate, or roof of the mouth, works with the nose and tongue to determine what you taste.

The purpose of the palate cleanser is to cleanse the mouth of the lingering flavors of the prior course, bite, or sip to enable the flavors of the next course to shine through. In essence, the palate cleanser “resets” the taste buds.

A light palate cleanser also gives you a few moments to slow down the consumption of a progression of rich dishes.
 
 
THE HISTORY OF THE PALATE CLEANSER

The concept originated in French fine dining, where a lemon sorbet was often served between the fish and the meat courses. A scoop of sorbet was presented in a footed glass dish or a Champagne sorbet glass (you can use another small wine glass—photo #1—or a juice glass).

While we can’t find the precise origin of palate cleansing, it appears in 19th-century menus for sumptuous, multi-course French meals.

Each region of France had its own specialty—usually a locally produced product such as a shot of Calvados (apple brandy), or a scoop of Calvados sorbet, in Normandy.

Palate cleansers are also known as entremets*, Trou Normand (in Normandy [literally, “a Norman hole”]), Trou Bourguignon (in Burgundy [a Burgundian hole]), and remise en bouche.

While intermezzo is Italian for palate cleanser, not all small dishes served between courses are palate cleansers. For example, an amuse-gueule (“it entertains [the] throat,” in French) or amuse-bouche (the same thing, with bouche being the word for mouth instead of gueule for throat) are creative nibble served before a meal to whet the appetite.

These latter bites emerged as a mini course during the nouvelle cuisine movement, which emphasized smaller, more intensely flavored courses.

They differ from hors d’oeuvres in that they are very small, usually just one or two bites, and offered free of charge.

While sometimes the amuse-bouche could be a rather simple offering—such as a plate of olives or a ramekin of tapenade (remember the relish tray?), it often becomes a showcase of the artistry of the chef

Per the famous chef Jean-Georges Vongerichten, “The amuse-bouche is the best way for a great chef to express his or her big ideas in small bites” [source].
 
 
TYPES OF PALATE CLEANSERS

A tart sorbet or granita is the most popular palate cleanser. A combination of cold, crisp, and sharp flavors, lightly sweetened, helps to dispel strong flavors or grease from the food most recently ingested.

Apple, citrus flavors, and mint sorbet are the clear winners here. You can add a garnish of fresh basil, mint, or tarragon

You can also make a sorbet with alcohol, like the aforementioned Calvados. Our wine editor makes his with grappa or marc†.

Also on the list:

 
Palate cleansers can be specific to beer tastings, cheese tastings, or wine tastings. Favored at these tastings are:

 
There are many other types of palate cleansers, from sucking on a lemon or lime wedge to eating water biscuits (unsalted crackers) to pickled ginger, as is served with sushi and sashimi.

For a casual gathering, cubes of watermelon with or without a mint leaf are a good bet (photo #4).

If you have nothing else on hand, offer a sprig of mint or parsley to chew on.

Most people come to prefer a specific palate cleanser that best works for them at a particular type of tasting.
 
 
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*Historically, an entremet was a palate cleanser. Today the term is used in France to indicate an individual dessert; specifically, a cake with layers prepared separately using individual molds or rings, then assembled to form the final dessert. Here are some delicious examples.

†Marc, short for eau de vie de marc (its full name), also called pomace brandy, is distilled from what is left over after pressing the grapes used in wine production. The skins, pulp, seeds, and sometimes stems, are collectively called pomace. It can be aged briefly or for years. The result tastes like very strong whiskey. It is served as a digestif at the end of dinner, after the cheese and dessert. Some people have it with their espresso. You don’t pronounce the c at the end of the word. It is pronounced mahr, to rhyme with car. In Italian it is called grappa, bagaço in Portuguese, and orujo in Spanish.

[1] Citrus sorbet (here, rainbow sorbet) is enhanced with a splash of prosecco. Here’s the recipe (photo © Neighborhood Food Blog).

[2] Serve frozen grapes in ramekins (photo © Fresh Direct | Facebook).

[3] A glass of lemon water or cucumber water (or both) is an easy-to-make palate cleanser (photo © Julia Zolotova | Unsplash).

[4] Watermelon cubes on picks are another easy option (photo © Piadina Restaurant | Hotel San Luis Obispo | California).

[5] A demitasse of chilled soup is a more elegant palate cleanser (photo © Hancock Gourmet Lobster).

[1] The new Golden Selection pineapple (all photos © Dole).

[2] Golden Selection is available at selected supermarkets in the U.S. and Canada.

[3] Dole’s Gazpacho Salad recipe is one way to show off the flavor and color of Golden Selection pineapple.

Dole Food Co. has introduced its limited-edition Golden Selection pineapple, a sweeter and juicier golden pineapple. It’s available at select supermarkets in the U.S. and Canada.

The new variety has been cultivated not only to taste sweeter but to offer a more vibrant tropical flavor and aroma that “balances the pineapple’s customary sweet and tart sensations while elevating the indulgent taste experience.” Of course, we had to try it and received samples from Dole.

The pineapples delivered as promised.

Sustainably farmed, extra sweet, with flesh as gold as the sun, Dole developed this more golden-hued and aromatic pineapple in response to consumer demand for a sweeter pineapple-eating experience.

While all Dole pineapples are tender, sweet, and packed with nutrients (healthy enzymes, and Vitamins B6 and C, for starters), the new Golden Selection Pineapples taste just a little sweeter and brighter. You’ll notice the difference.

They also deliver exceptional juiciness and vibrant tropical personality.

Fewer than 6% of all pineapples possess the taste and appearance qualifications necessary to be tagged a Golden Selection pineapple.

While most of us think of Hawaii as the domain of Dole pineapples, the Golden Selection pineapples are grown in Costa Rica, where the soil and climate help to produce a softer and deeper golden-hued shell and richer golden flesh

The new variety will be available in limited quantities based on seasonality. Look for them, and let these pineapples transport you to paradise.
 
 
> Head to the Dole Golden Selection web page for more information.

> June 27th is International Pineapple Day.

> The history of pineapples.
 
 
RECIPES FOR YOUR GOLDEN SELECTION PINEAPPLES

These recipes can be made with any pineapple, but have been selected for their particular affinity for sweeter pineapples.

 
 
RECIPE: SPICY PINEAPPLE SALAD

You can serve this salad on romaine or Bibb lettuce leaves as an appetizer or salad course, or with a scoop of lemon sorbet for dessert.

We adapted it from a recipe by Ruth Reichl who adapted it from a recipe by Zarela Martinez who adapted it from…well, it’s a classic Mexican salad.

Depending on how much or little you like jalapeños, you can dice them into the salad or garnish the top with circles.
 

Aim to add both red and green colors. If you can only find green jalapeños, for example, use red bell peppers.
 
Ingredients For 4-6 Servings

 
Preparation

1. CUT the peeled and cored pineapple lengthwise into quarters; then cut each quarter crosswise into 1/4-inch slices. (Note: We don’t have a pineapple corer so we cut the entire peeled pineapple in quarters, then sliced away the core.)

2. CUT the onion into small dice. De-seed and devein the jalapeños and cut into small dice.

3. TOSS the pineapple, onion, and jalapeños together in a serving bowl.

4. WHISK together the lime juice and zest, olive oil, and salt. Taste and adjust seasoning if desired.

5. POUR the dressing over the pineapple mixture and toss to combine well.

6. ADD the lettuce leaves to individual plates and serve the salad with a garnish of cilantro. For dessert:

7. SPOON into individual dessert dishes and top with a scoop of lemon sorbet with an optional grating of lemon zest on top.
 
 

As with the U.S., different types of tea are enjoyed in Egypt, hot and iced. One of the popular herbal teas is karkadè (KAR-kah-day, with a rolled “r”), brewed from dried hibiscus leaves.

The flavor of hibiscus is floral, tart and fruity, reminiscent of cranberry juice.

Sugar and honey are added for a sweet and tart treat, but you can use a different sweetener or none at all.

> The history of tea.

> The history of iced tea.

> The history of tea bags.

> The different types of tea: a glossary.
 
 
RECIPE: ICED KARKADÈ, AN EGYPTIAN HERBAL ICED TEA

You can enjoy the tea hot, although we think that hibiscus tea shows best when iced.

You can replace the orange flower water with rose water or any floral water (check out the different floral waters).
 
Ingredients For 4 Servings

 
Preparation

1. STEEP the hibiscus flowers and the water in a pitcher for 40 minutes—but no longer than 1 hour to avoid bitterness.

2. STRAIN the tea into another pitcher or vessel. Press the flowers to release the excess liquid.

4. ADD the other ingredients—sugar, honey, and orange flower water—and stir to combine thoroughly.

5. DRINK hot or place in the refrigerator to cool.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] Hibiscus iced tea (photo © Rania Alhamed | Pexels).

[2] Hibiscus Flowers on the bush (photo © Kelly Sikkema | Unsplash).

[3] More often in the U.S., hibiscus tea is brewed from tea bags or loose hibiscus flowers (photo © The Spice House).

[1] Basil compound butter. The recipe is below (photos #1 and #2 © Vermont Creamery).

[2] Vermont Creamery’s cultured butter, a NIBBLE favorite, is available both unsalted and salted.

[3] Fresh basil (photo CCO Public Domain).

[4] Maître d’Hôtel butter, the original compound butter (photo © Brown Eyed Baker).

[5] Five different flavors of compound butter. To see an extensive selection, check out the compound butter at Epicurean Butter (photo © She Knows).

[6] Take your pick: corn on the cob with three flavors of compound butter (photo © Kraft).

[7] Cooking scallops in Maître d’Hotel Butter (photo © Epicurean Butter).

Compound butter (flavored butter) is a chef’s trick to make savory dishes—and some sweet ones—taste better.

Seasoned with herbs, spices, or any other ingredients that would enhance and elevate a dish, compound butter can be used for/on/as a/:

 
The recipe for Basil Compound Butter follows, but first:

> The history of butter.

> The history of compound butter.

> The different types of butter: a glossary.
 
 
RECIPE: BASIL COMPOUND BUTTER

This recipe (photo #1), from Vermont Creamery, uses Vermont Creamery Unsalted Cultured Butter with 82% Butterfat (photo #2).

All of Vermont Creamery’s butter types are a cut above (or several cuts above). But you can substitute another unsalted butter.

Vermont Creamery’s lines of butter, cheese, and other dairy products are made with remarkable craftsmanship. Cultured cream (crème fraîche) is churned into thick, extra-flavorful butter. (See more about cultured butter below.)

Churned in small batches, the cream transforms into a rich European-style butter with up to 86% butterfat and a fresh-off-the-farm taste.

Use it as you would any butter: for baking, pan searing, sauces, and of course on bread, including toast.

Prep time is 30 minutes.
 
Ingredients For 6 Servings

 
Preparation

1. BRING a small pot of water to a boil. Make an ice-water bath in a medium bowl.

2. ADD the basil leaves to boiling water; cook for 20-30 seconds or until bright green and wilted. Drain well.

3. SQUEEZE the basil with your hands to remove as much liquid as possible. Chop the basil finely.

4. PLACE the butter in a medium bowl; beat with a spatula or electric mixer to lighten it. Add the lemon zest, salt, and chopped basil; mix well.

Alternately, place all of the ingredients in the bowl of a small blender or food processor; pulse until lightly aerated, being careful not to melt the butter. Swirl the butter into a serving bowl or storage container.

5. USE immediately or refrigerate until cold or up to several weeks. Freeze for longer storage.
 
 
COMPOUND BUTTER HISTORY

Compound butter has long been a basic ingredient in French cooking. The French name is beurre composé (plural beurres composés). They are mixtures of butter and supplementary ingredients, used to enhance flavor in various dishes. They can serve as a sauce.

The original compound butter, Beurre Maître d’Hôtel (in English, typically called Maître d’Hôtel butter or parsley butter; in the U.S., steakhouse butter is a common term) was traditionally made tableside—by the Maître d’Hôtel†. This title usually referred to the head waiter. In French, the literal translation is “Master of the Hotel.”

We haven’t discovered which restaurant first created it, but it was a staple in fine French restaurants in the 19th century. According to one source:

A century and a half ago, it was the go-to accompaniment for tender grilled beefsteak….Period recommendations were to cut steaks a minimum of 3/4 of an inch thick, or up to twice as thick if preferred.

The maître d’hôtel whipped finely chopped parsley, lemon juice, and a bit of salt into softened butter* (it looked somewhat like photo #1), and pats were placed onto a freshly seared tenderloin steak to melt into the meat as it rested. The herbs and citrus added a fresh, bright note to balance out the richness of the butter [source].

Its use was extended as a flavor enhancer for baked goods, meats, seafood, and vegetables, and some flavors became popular as bread spreads (think of strawberry butter at brunch).

Over time, the ingredients whipped at tableside by the Maître d’Hôtel were transformed in the kitchen, blended, and rolled into a log that was kept in the refrigerator. The chef would take pats as needed for his dish.

When used as a topping, it is typically added just before the dish is served. Cinnamon butter, maple butter, and strawberry butter have emerged for pancakes, waffles, and toast.

When served atop the food, it can be placed on top during the last few minutes of cooking. Or, the pat is placed when the food is sent to the table. It can also be served melted from a small pitcher.
 
 
WHAT IS CULTURED BUTTER

Cultured butter is made in the European style, with pasteurized cream in a churn. This is just like regular butter but with one added step.

After pasteurization, the cream is fermented by adding a carefully selected bacterial culture. The cream rests for one day in a vat to allow the culture to produce a complex blend of flavor compounds.

As the cream thickens, it develops wonderfully tangy flavor notes of buttermilk and hazelnuts.

This is the source of the flavor difference between cultured butter and sweet cream, or American-style butter. After the fermentation, the cream is churned into butter.

“Making cultured butter is much like making wine,” says Vermont Creamery. “You want to ferment your cream like grapes, slowly, to produce the best aromas. The longer you culture, the better.”
 
 
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*We don’t know who created the first recipe, but subsequently, different maîtres added their own touches for flavor and color. Some of these include cayenne, Dijon mustard, garlic, paprika, shallot, vinegar, and Worcestershire sauce [source].

†At fine restaurants, the head waiter prepared certain dishes at the table for flare and showmanship. In addition to sauces, salads were tossed at the table, and desserts like Crêpes Suzette were flamed in front of enthralled diners.
 

June 16th is National Cannoli Day. Cannoli (singular, cannolo) are one of our favorite desserts: crunchy, soft, and sweet. But what if there were savory cannoli? Filled with truffled mashed potatoes, for example, instead of sweetened ricotta cheese?

Sign us up!

You can serve these savory cannoli (photo #1) as a first course with salad or as a side with the main course.

The recipe was created by Executive Chef Martin Wolf of The Culinary Institute of the Carolinas at Greenville Technical College.

They are definitely finger food: The crunchy shell will crack if subjected to a knife and fork.

You can buy cannoli shells (tubes) at many Italian bakeries. If not, here’s a recipe to make your own.

> The history of cannoli.
 
 
RECIPE: TRUFFLED MASHED POTATO CANNOLI
 
Ingredients For 4 Servings

 
Preparation

1. MIX the mashed potatoes with truffle oil, butter, and salt. Add to a pastry bag.

2. HEAT a small nonstick skillet to very hot. Scatter the Parmesan, cook until browned, and roll around the cannoli tubes, one at a time, to coat in the Parmesan. Use about one ounce of Parmesan for each cannolo.

3. FILL the cannoli tubes with the truffled mashed potatoes. Plate each one with a garnish of choice.
 
 
MORE CANNOLI RECIPES

[1] Savory cannoli filled with truffled mashed potatoes (photo © Idaho Potato Commission).

[2] Here, a savory filling of asparagus and ricotta. The cannolo is served with slices of duck prosciutto and gourmet greens (photo © Marea Restaurant | NYC).

[3] Parmesan and herb cannoli, Italian-inspired with marinara sauce. Here’s the recipe (photo © Tastemade).