One of the tastiest new things we’ve tried this holiday season are the chocolate-covered pretzel clusters from Pretzel Perfection.

The pretzels are gluten free, and made by a company that specializes in gluten-free flavored pretzel sticks—Chipotle BBQ, Garlic Herb, Lemon Toffee, Stoneground Mustard and Tomato Basil—and delicious for everyone.

The sweet variations are seasonal specialties, delightful pretzel stick and chocolate clusters in:

 
At just $6.99 for a handsome container, there’s still time to order a slew of them for last-minute holiday gifting.

Get yours at PretzelPerfection.com.

We adapted this recipe from Cooking Channel mixologists Alie Ward and Georgia Hardstark.

Why not have a Cranberry Cocktail Challenge at your holiday celebration? Mix up a batch of Cranberry Sauce Cocktails and another of Cranberry Martinis (made with cranberry juice—recipe below) and let the guests choose their favorite.

RECIPE: CRANBERRY SAUCE COCKTAIL

Ingredients Per Drink

 
Preparation

1. COMBINE the cranberry sauce, vodka, lime juice and bitters in a shaker.

Turn leftover cranberry sauce into a cocktail. Photo courtesy Alie Ward | Georgia Hardstark.

3. GARNISH with a sprig of rosemary.

RECIPE: CRANBERRY MARTINI

At its simplest, the Cranberry Martini, a.k.a. Crantini, is a simple variation of a Cosmopolitan, which combines vodka, cranberry juice, triple sec and lime juice. The simplest Cranberry Martini recipe leaves out the last two ingredients. Whether you like a gin or vodka Martini, there are several ways to approach this cocktail.

Ingredients Per Cocktail

 
Preparation

1. POUR the first three ingredients into a cocktail shaker or mixing glass with 2 ice cubes. Shake for 10 seconds and strain into a chilled Martini glass.

2. FLOAT 3 cranberries for garnish.

This citrusy variation showcases the flavor synergies between lime and gin.

Ingredients Per Cocktail

 
Preparation

1. STIR the ingredients in a cocktail shaker with ice.

2. STRAIN into a chilled Martini glass. Garnish with a lime wedge.
 
Let us know which recipe wins at your house!

Here’s a way of getting nutrient-packed broccoli rabe into something everyone loves. Make garlic bread using the greens and garlic butter. Nothing could be easier—or harder to resist.

If you keep a supply of broccoli rabe purée on hand, it takes no time at all to assemble. Make it peppery—or not; top the garlic butter with grated cheese—or not; and use a whole wheat loaf instead of white bread for greater nutritional value.

National Broccoli Day is March 22nd. (Some call it National We Love Broccoli Day.)

> The history of broccoli.

> The history of broccolini.

The difference between broccoli, broccoli rabe and broccolini is below.
 
 
RECIPE: BROCCOLI RABE GARLIC BREAD

This recipe is by Julia della Croce, Andy Boy’s Chef-in-Residence and one of America’s foremost authorities on Italian cooking. She is a James Beard Award winning author and has written more than 15 cookbooks.

Prep time is 25 minutes, cook time is 5–10 minutes.

Ingredients For 8 Servings

Preparation

1. PREHEAT the oven to 350°F.

2. WARM the olive oil and garlic in a small saucepan over low heat until the garlic is softened and aromatic, about 4 minutes.

3. BEAT the butter, broccoli rabe purée, garlic oil and salt until well blended.

4. SLICE the loaf in half lengthwise, using a bread knife. Spread the broccoli rabe butter liberally on both sides of the cut surfaces. Reassemble the loaf and wrap it in aluminum foil. Bake until hot and aromatic, 10-15 minutes.

5. CUT into 1-inch slices and serve hot or warm.

Find more recipes at AndyBoy.com.
 
 
BROCCOLI VS. BROCCOLI RABE VS. BROCCOLINI: THE DIFFERENCE

While they all share a similar name, broccoli, broccoli rabe, and broccolini are quite different in terms of taste, texture, and botanical classification. In brief:

 
There’s also:

 
 

[6] Broccoli rabe, about to be roasted.

[1] Better than garlic bread: garlic bread with broccoli rabe (photos #1 and #5 © Andy Boy).

[2] Broccoli rabe, also called rapini (photos #2 and #4 © Good Eggs).

[3] Broccolini (photo © White Rabbit | Moscow).

[4] Broccoli di cicco or di ciccio, an heirloom variety of broccoli.

[5] Broccoli, an American favorite (photo © California Olive Ranch).

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If we get too much of it to toast for breakfast or top with ice cream for dessert, we make other favorites, such as Panettone French toast, Panettone grilled cheese, and panettone PB&J sandwiches.

And then, there’s Panettone stuffing or dressing*. While stuffing is most commonly prepared with days-old white bread, you can use panettone to give your stuffing a sweet edge.

This recipe is courtesy Bauli Panettone.

Here’s a tip: While Bauli Panettone can be ubiquitous in the weeks leading up to Christmas, it is quickly marked down. Buy some and freeze it to enjoy this and other Panettone recipes during the year (below).

> The history of Panettone.
 
 
RECIPE: PANETTONE STUFFING

Ingredients

 
Preparation

1. PREHEAT the oven to 350°F. Cut the panettone into 3/4-inch squares and place in a large bowl. Melt half of the butter in a saucepan over medium heat and continue to cook until light brown, about 5 minutes.

2. REMOVE from the heat and add half the sage. Season with salt and pepper. Pour the sage butter over the bread and toss gently but swiftly. Spread out on 2 cooking sheets and place in the oven until light brown, about 15 minutes. Remove from the oven and place back into the bowl. Meanwhile…

3. PLACE the dried fruit in a large bowl; add boiling water to cover and then set aside for at least 10 minutes. This will plump and soften the fruit for cooking. Drain the fruit once it is plumped.

4. RAISE the oven temperature to 375°F. Melt the remaining butter and add the onion, celery, and carrot. Sauté on medium-low heat until soft. Add dried fruit and remaining sage. Toss into cooled croutons. Gently toss and add chicken broth to moisten; add more broth if you like a softer stuffing. Stir in beaten eggs now, if using. Adjust salt and pepper, to your liking. Turn out into an oven-proof casserole.

5. BAKE uncovered until golden brown on top, about 40 minutes.
 
 
MORE PANETTONE RECIPES

[1] Cut a loaf of panettone into cubes to make the stuffing (photo #1 and #4 © Bauli).

[2] Fresh sage adds so much better flavor than the dried version (photo © Good Eggs).

[3] Dried apricots deliver bursts of sweetness (photo © Olha Afanasieva | iStock Photo).

[4] Bauli Panettone can be found in most supermarkets during the holiday season.

*The difference: stuffing is cooked inside the bird and dressing is cooked in a separate dish, not in the bird.
 
 
 

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

For 18 years, the Shmaltz Brewing Company has been handcrafting HE’BREW, classic beers with culturally-relevant names (certified kosher, of course, by KSA).

Chanukah begins tonight, so take a look!

THE CHOSEN BEERS

The brewery currently makes:

There’s a He’Brew Gift pack of eight different styles that includes a custom glass an Chanukah candles to build your own beer menorah, and possibly enter it in the annual contest.

This is non-denominational enjoyment: Feel free to participate no matter what your religious beliefs.
To find a retailer in your area, contact your local distributor.