[1] Sugar-free tomato tang on everything from burgers to omelets (photos #1 #2, #3, and #5 © G. Hughes Sauces | Industries Lassonde Inc.).

[2] We gave bottles to certain friends for the holidays.

[3] America’s #1 favorite ketchup food.

[4] While there’s already ketchup in most barbecue sauces, some people like to dip their ribs in ketchup (photo © Easy Buy 4U | iStock Photo).

[5] G. Hughes’ sugar-free ketchup’s Nutrition Facts label, commonly referred to as the nutrition panel, nutrition label, or nutrition box.  

America will consumes a lot of ketchup over Memorial Day Weekend, so we deemed it appropriate to spotlight the sugar-free ketchup we’ve been using for a couple of years: G Hughes Sugar Free Ketchup.

Why sugar-free? We’re not keto, nor diabetic, nor dieting, nor in any other mode where one might want ketchup made with sucralose (the zero-calorie sweetener branded as Splenda*.

When we use ketchup, we use a lot of it; and we decided after tasting this product at a trade show that we should cut all that added sugar health professionals warn you about.

Below:

> The ketchup quandary: hidden sugar.

> G. Hughes Zero Sugar Ketchup.

> The top ways Americans use ketchup.

Elsewhere on The Nibble:

> The history of ketchup.

> 50+ artisan ketchup brand reviews.

> The year’s 18 condiment holidays: dips, dressings, and sauces.

> The different artificial sweeteners: a photo glossary.
 
 
America consumes a lot of ketchup over Memorial Day Weekend, so we deemed it a good time to share the sugar-free ketchup we’ve been using.

Why sugar-free? We’re neither keto, nor diabetic, nor dieting, nor in any other mode where one might need something sugar-free.

But when we use ketchup, we use a lot of it; and we decided after tasting G. Hughes Zero Calorie Ketchup at a trade show that we chould cut all that hidden sugar that health professionals warn you about.
 
 
THE KETCHUP QUANDARY

Ketchup is one of those foods that seems harmless because we use it in “small” amounts—on fries, burgers, and eggs, among other foods.

But it’s also a classic example of hidden sugar in processed foods.

Use enough of it, and the result is that a seemingly savory condiment can quietly become a source of added sugar.

Added sugar shows up in so many packaged items—bread, sauces, salad dressings, snacks—that “a little here and there” can really add up, on top of the sugar you’re already consuming deliberately in coffee and desserts.
 
 
We Did The Math

We looked at the amount of ketchup we ate and found that all of those level tablespoons at 20 calories and 4 grams of total sugar each, easily added up to 100 calories whenever we used ketchup. And we thought:

Let’s try ketchup with 5 calories per tablespoon and zero grams of total sugar.

While 20 calories per tablespoon doesn’t seem enormous, why consume sugar we didn’t ask for? Plus, we have to admit that the sweet allure of the ketchup made us eat much more of it.

That’s why sugar-free ketchup made sense for us.

Our fries are still our fries, our burger is still our burger; we’re just not automatically pouring extra sugar on top of them.
 
 
G. HUGHES ZERO SUGAR SAUCES, MARINADES, & SALAD DRESSINGS

With a mother who was a great cook, Guy Hughes’s own passion for cooking flourished. As an adult, he loved to entertain, and became known for his neighborhood parties and picnics where his zero-sugar homemade sauces were the stars.

Friends, family, and neighbors asked if he could make sugar-free sauces for them. Encouraged, he started to manufacture them.

Today, G. Hughes makes some 50 sauces: barbecue sauces (12 flavors), dipping sauces (12 flavors), marinades (7 flavors), salad dressings (11 flavors), wing sauces (4 flavors), and three spice rubs—all with zero sugar.

We’ve tasted five of the sauce, and all deliver bold flavor. They’re they’re gluten-free, dairy-free, preservative free, and low carb. The sweetening agent is sucralose, which is marketed commercially as Splenda®.

The Sugar-Free Ketchup

Made with vine-ripened tomato concentrate, distilled vinegar, salt, garlic powder and other spices—plus sucralose—the ketchup clocks in at just 5 calories a tablespoon and zero total sugars.

It’s made with vine-ripened tomato concentrate, distilled vinegar, salt, garlic powder, spices—and the sucralose.

Unlike the big-brand conventional ketchups that taste like tomatoes and sweetener, G. Hughes tastes like tomatoes and vinegar.

There’s a puckery tang. Unlike sweet ketchup, the tang adds sophistication. And, we use less of it because we’re not shoveling in the sugar.

Now, for the contrarian view:

We came across a review on another food site where the team of reviewers totally trashed G. Hughes ketchup as “the worst ketchup brand” that “completely fails at being edible.”

“Starting with the color,” the review continues, “it has a weird orange hue to it…The color alone is enough to make you question your purchase because ketchup should never be confused with a bottle of buffalo sauce.”

Huh? Our G. Hughes ketchup, in color and texture, has been indistinguishable from any conventional ketchup. Those reviewers must have gotten a bottle that sat next to a furnace for too long.

Try it again, guys.
 
 
Get Your Sugar-Free Ketchup

For the nearest bottle:

 

[7] Please pass the ketchup (photo: The Nibble).
 
THE TOP WAYS AMERICANS USE KETCHUP

Most popular foods Americans use ketchup with aren’t much of a surprise, although the “less standard choices” below were not on our list.

In order of use, we add ketchup to:

 
Less Standard Choices

 
In the words of Henry James:

“Americans will eat garbage provided you sprinkle it liberally with ketchup.”
________________

*Splenda is the largest of the sucralose-based brands. Others include Walmart’s Great Value store brand; Signature Select, the private-label brand found at grocery stores like Acme, Albertsons, and Safeway; Canderel Yellow (note that Canderel Original is an aspartame-Acesulfame-K blend and Canderel Stevia Blend has stevia and sucralose). Other market-specific or international brands that use sucralose as their primary ingredient include Nevella, SucraPlus, Sukrana, and Zerocal.

Sucralose was discovered in 1976 by British food giant Tate & Lyle and researchers at Queen Elizabeth College, University of London. The story is one of the funnier accidents in food manufacturing. While researching new insecticides, Shashikant Phadnis of Queen Elizabeth College misheard the instruction of his advisor, Leslie Hough. Instead of “test” the chemical, he heard “taste” the chemical. So he tasted it—and found it to be extremely sweet (sucralose is 600 times sweeter than sugar).

Tate & Lyle subsequently developed sucralose-based Splenda® brand products in partnership with Johnson & Johnson subsidiary McNeil Nutritionals. The brand is now owned by Heartland Food Products Group of Indianapolis, Indiana.

†Ketchup is both a primary ingredient in the barbecue sauce used to baste the meat, and a condiment served alongside the cooked ‘que. Many Americans, especially in casual or home settings, use ketchup as a primary side sauce for grilled or barbecued chicken and pork.
 

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   ]]> https://blog.thenibble.com/2026/01/13/its-national-gluten-free-day-whats-a-gluten-free-diet/ Tue, 13 Jan 2026 19:49:47 +0000 https://blog.thenibble.com/?p=155710
Continue reading "It’s National Gluten Free Day. What’s A Gluten-Free Diet?" →]]>  
National Gluten Free Day is January 13th. If you don’t have gluten sensitivities or celiac disease, are there benefits to a gluten-free diet?

The claimed benefits of the diet are improved health, weight loss and more energy. But this is anecdotal; more research is needed before anything is confirmed or negated.

In fact, the current scientific thinking is that for people not sensitive to gluten, a gluten-free diet (GFD) generally offers no proven health benefits. It can even lead to nutritional deficiencies (iron, fiber, B vitamins) and a higher intake of sugar/fat if one consumes enough processed GF products.

Plus, research shows no improvement in heart health with a gluten-free diet. And going gluten-free can be more expensive.

A gluten-free diet completely cuts out products made with wheat and some other grains (the list is below).

These can be hidden ingredients; e.g., soy sauce contains wheat although plain soybeans and tofu do not. If you’re buying processed edamame, check the label. Tamari is the gluten-free version of soy sauce.

The benefit of going gluten-free for those who aren’t sensitive is that it often encourages eating more whole, unprocessed foods, which is healthy. But the benefit comes from those foods themselves, not the absence of gluten.

Here’s what the Mayo Clinic has to say about it, plus their parameters for a gluten-free diet.

Below:

> The symptoms of gluten sensitivity.

> Who discovered gluten sensitivity.
 
 
WHAT IS GLUTEN

Gluten is a protein that helps foods keep their shape (e.g., a loaf of bread, a strand of spaghetti). It’s found in grains such as wheat, barley and rye as well as crosses of these grains, such as triticale (a highly-nutritious mix of wheat and rye).

People who are sensitive to gluten have discomfort (see the symptoms below). Celiac disease is a serious autoimmune disorder where even a microscopic crumb of gluten can trigger internal damage.

There is also wheat allergy, a classic food allergy, similar to a peanut or shellfish allergy. The symptoms are milder (hives, skin rashes, swelling, nasal congestion) and people with a wheat allergy, while avoiding wheat, can usually safely eat barley and rye.
 
 
THE GLUTEN FREE DIET

Many naturally gluten-free foods can be a part of a healthy diet:

 
 
Prohibited Grains

Grains that can’t be consumed:

 
 
SYMPTOMS & WHAT TO DO

While The Nibble is not qualified to provide healthcare advice, we pass this along from the Mayo Clinic:

If you suspect you have a sensitivity, it is generally recommended to consult a doctor to test you, before removing gluten from your diet. If you stop eating gluten before being tested, the results may come back as a false negative.

Consult your healthcare provider if you experience the following, which are the most frequent signs and usually occur shortly after consuming gluten:
 
 
Gastrointestinal Symptoms

 
 
Non-Digestive (Systemic) Symptoms

These are known as “extraintestinal” symptoms that affect the rest of the body:

 
 
Psychological Indicators

There is an increasing amount of research linking gluten sensitivity to mood-related changes:

[2] There are countless gluten-free recipes, plus good mixes, for bread, cakes, cookies, pastries and pies (photo © Taylor Kiser | Unsplash).

[3] There are many shapes of gluten-free pasta. Here’s the recipe for this dish (photo © DeLallo).

[4] A tasty breakfast: oatmeal, sliced almonds, and maple syrup. Be sure the oats are gluten-free (photo © K8 | Unsplash).

[5] A mix of nuts and dried fruits is a yummy—and better-for-you—snack (Freepik Photo).

[6] Macarons, made with almond flour, are always gluten-free (photo © Keila Hotzel | Unsplash).

[7] Dr. Willem Karel Dicke of the Netherlands is widely credited with identifying that wheat (and specifically what we now know as gluten) was the key dietary trigger. There’s more about him below (photo © Utrecht University/Catalogus Professorum).  
 
WHO DISCOVED GLUTEN SENSITIVITY?

2nd Century: Aretaeus of Cappadocia, one of the most celebrated of the ancient Greek physicians, described a condition consistent with celiac disease (“koiliakos”), 18 centuries before gluten was identified. Little is known of his life but that he was ethnically Greek, born in the Roman province of Cappadocia, Asia Minor (modern day Turkey), and most likely lived in the second half of the second century C.E.

19th Century: Samuel Jones Gee (1839-1911), an English physician and pediatrician, gave a classic modern clinical description of celiac disease in 1888, and noted that diet mattered—even though the specific culprit was not yet known.

20th Century: Willem Karel Dicke (1905-1962) a Dutch physician (photo #7), is widely credited with identifying that wheat (and specifically the protein we now know as gluten) was the key dietary trigger. As early as 1936, he noticed that children with celiac syndrome improved when wheat was removed from their diet, and he was the first to develop the gluten-free diet. He was considered for the 1962 Nobel Prize in Medicine, but his untimely death that year made the discussion moot as the prize is not awarded posthumously.
 

[8] Most ingredients are gluten free (photo © Khloe Arledge | Unsplash).
________________
 
*Oats are naturally gluten-free. But they may become tainted during production with wheat, barley or rye. This is known as cross-contamination. Oats and oat products labeled gluten-free have not been cross-contaminated. But there’s another protein in oats called avenin that people with celiac disease may have a reaction to. Consult your healthcare professional.

†There are different varieties of wheat, all of which contain wheat gluten: couscous, durum, einkorn, emmer, farro, graham, kamut, spelt, wheat bran, and wheat germ.

Wheat flours have different names based on how the wheat is milled or the flour is processed. All of these contain gluten:
> Enriched flour with added vitamins and minerals.
> Farina, milled wheat usually used in hot cereals.
> Graham flour, a coarse whole-wheat flour.
> Self-rising flour, also called phosphate flour.
> Semolina, the part of milled wheat used in pasta and couscous.
 
 

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   ]]> https://blog.thenibble.com/2025/11/22/gift-of-the-day-minnie-beasleys-almond-lace-tuiles/ Sat, 22 Nov 2025 15:40:45 +0000 https://blog.thenibble.com/?p=154753
Continue reading "Gift Of The Day: Minnie Beasley’s Almond Lace Tuiles" →]]>

[1] Minnie Beasley’s gift tin, filled to the brim with simply delectable almond tuiles (photos #1, #2, #3, and #__ © Minnie Beasley’s).

[2] If you’re ordering for yourself and don’t need the gift tin, your tuiles come in a brown bag. The chocolate flavor, shown here, mixes cocoa powder with the standard almonds, butter, sugar, and flour. This makes the cookie a darker, bronzed color and gives it a chocolate flavor profile.

[3] Seasonal Maple Pecan is a must-try.

[4] The wider tuiles are formed over a rolling pin. The rolled versions are formed over a dowel (photo © King Arthur Baking).

[5] While warm, the cookies can be rolled into a variety of shapes (Abacus Photo).

[6] Classic almond tuiles, shaped like the roof tiles of Provence (Abacus Photo).

[7] What’s the difference between a cream-filled tuile and a cannoli? See the †footnote below (photo © Taste Of Home).  

Way back in 2007, THE NIBBLE wrote enthusiastically about Minnie Beasley’s cookies: buttery, lacy almond toffee cookies. They won a gold medal as “best cookie” at the Fancy Food Show the following year and we have been pleased to watch them grow over the years—still a small, artisan brand making each cookie by hand.

This means that you, too, can know the joy of Minnie Beasley’s Almond Lace Cookies*, thanks to her great-nephew Harmon Beasley Canon and his son Jackson, who has taken over the business.

And keeping up with the times, Aunt Minnie’s original recipe is also available in:

 
The cookies have an almost toffee-like consistency: crunchy and buttery with a pronounced almond flavor. They strike that perfect balance between delicate and substantial, sweet and sophisticated.

Lace cookies are a Southern specialty, named for the French tuile baked to create a lacy pattern.

Lady Bird Johnson was known for her recipe. Different bakers made them in different ways, and the warm cookies can be molded into different shapes. But whatever the style, the cookies are a delicate gourmet confection, a special treat.
 
 
How Aunt Minnie’s Cookies, A Family Treat, Went Commercial

Great Aunt Minnie, a Southern lady herself, lived with Harmon Canon’s family during his boyhood in Memphis and he grew up watching her make the cookies for family and friends.

After she passed, Harmon took on the mantle, and was encouraged by friends and family to make them available to the public. A 6-person artisanal bakery was born, the cookies selling out as fast as the team could make them.

They are now being produced by the fourth generation, Harmon’s son Jackson.

Each individually handmade cookie requires a labor-intensive baking process, a commitment to craft that you can taste in every bite.

When Minnie Beasley’s pliable cookies come out of the oven, they’re wrapped around dowel rods, creating crispy cylinders when cooled.

And then, they’re packaged and sent to you.
 
 
GET YOUR COOKIES!

We’re as enthusiastic about these wonderful cookies as we were back in 2007.

Each handmade batch sells out quickly, so head to the website and stake a claim to yours:

> MinnieBeasleys.com.

Don’t forget yourself! Whether you’re enjoying one with a cup of coffee or serving them at an elegant gathering, these cookies elevate any moment into something special.

We’ve got more to say below about the history of tuiles, but first, for your consideration:

> The history of cookies.

> The 10 basic types of cookies.

> Cookie favorites: a photo glossary of hundreds of cookie varieties.

> The year’s 44 cookie holidays.

> The history of tuiles is below.

> Up next: How do the cookies get “lacy?”
 

[8] Yes, please!
 
 
HOW DO THE COOKIES GET “LACY?”

Not all tuiles are lacy (see photos #4 and #5). The delicate “lace” effect is created through “baking chemistry.”

Lace cookies get their name from their delicate and lace-like appearance when the sugar bubbles and creates tiny little gaps in the cookies.

The magic is in the proportions: Lace cookies require a high ratio of butter to flour, with just a small amount of flour (or sometimes ground oats).

The low flour content means there’s minimal structure to hold the dough together, so it spreads extremely thin during baking. The sugar caramelizes and bubbles vigorously in the oven, and as those bubbles form and pop, they create the characteristic openwork pattern.

The result is an ultra-thin, crispy cookie with an intricate pattern of gaps throughout.
 
 
THE HISTORY OF TUILE COOKIES

The French word tuile (pronounced tweel) refers to the curved, terracotta roof tiles that are ubiquitous atop homes in Provence and the Mediterranean basin.

The tuile cookie got its name from its curved shape, mimicking the curved roof tiles.

It’s baked as a flat disc and then, while still hot and malleable, draped over a curved surface (traditionally a rolling pin or wine bottle) to set into an arch. When arranged in rows on a platter, these delicate cookies line up like a the tiled rooftop.

While someone first draped warm dough over a rolling pin, there is no single known “inventor” of the cookie. It evolved in the 17th century or later, once refined sugar became more accessible to the French middle and upper classes.
 
 
The Tuiles Of Southern France

Because its shape is modeled after Provençal roof tiles (photo above), the tuile cookie is linked to the southn of France. These tuiles are typically the tuiles aux amandes (tweels-ohs-ah-mand), almond tuiles.

Crisp, lacy, and golden, they’re made with slivered almonds to simulate the rough texture of the clay tiles.

Because the hot-from-the-oven cookies can be molded into different shapes—cups, spirals, cones, etc.—the roof tile shape began to take on different forms in other regions.

Just as well-known are the tuiles of Northern France, particularly in the styles of the towns of Beauvais and Amiens in the Picardy* region.

 
 
The Evolution of “Petits Fours Secs”

In French baking, the tuile falls under the category of petits fours secs, small dry oven cakes. Their evolution:

 
 
What’s Next?

Savory tuilles have long been made by fine chefs, filled with whipped goat cheese, truffle cream, and the like.

Might they become commercialized as “wine wafers,” e.g. Parmesan/herb or a pesto cream? Perhaps some artisan brand will launch them to the broader public.

Fusion flavors are already part of our everyday cuisine. We nominate Asian variants of the filled rolled wafer—not only popular flavors (black sesame, green tea, red bean…) but those that use coconut milk and rice flour, creating a harder, snappier roll than the buttery French version.

Stay tuned.
 
________________
 
*Picardy is a historical region of northern France, stretching north from the suburbs of Paris and vineyards of Champagne to the beaches of the Bay of Somme on the English Channel. The regional capital, Amiens, is a university city known for its Gothic cathedral, the floating gardens on its canals and Maison de Jules Verne, the famous adventure novelist’s 19th-century home, which is now a museum.

†A tuile is a cookie, made of batter and baked. A cannoli is a pastry, made of dough and fried in oil.
 

[10] An assortment of tuiles, just for starters (Abacus Photo).
 
 

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   ]]> https://blog.thenibble.com/2025/04/05/weekend-baking-chocolate-macadamia-macaroon-cookies/ Sat, 05 Apr 2025 15:52:56 +0000 https://blog.thenibble.com/?p=150273
Continue reading "Weekend Baking: Chocolate Macadamia Macaroon Cookies" →]]>

Why is it that we only think of baking macaroons around Passover?

This cookie, composed of coconut and egg whites, was created by Italian Jews for the eight days of Passover, because it has no flour or leavening (which cannot be eaten during the observance). The recipe was introduced to other European Jews and became popular as a year-round sweet.

The recipe takes only 35 minutes from start to finish. Bake them now and store them in an airtight tin. They also freeze well.

And they’re gluten-free!

> The year’s 44 cookie holidays

> The history of macaroons.

> The history of cookies.

> The 11 basic cookie categories.

> The different types of cookies: a photo glossary.

> The year’s 44 cookie holidays.
 
 
RECIPE: CHOCOLATE MACADAMIA MACAROONS

Thanks to Taste Of Home for this recipe, which was developed by Darlene Brenden, Salem, Oregon and tested by Taste of Home Test Kitchen.

Prep time is 20 minutes and cook time is 15 minutes. We recommend making a double batch, because these little bites will disappear quickly.

Our personal indulgence is to use fine baking chips or chocolate bars rather than packaged chocolate chips; although we do use Guittard chips regularly.

 
Ingredients For 18 Cookies

 
Preparation

1. PREHEAT the oven to 325°F. In a large bowl, mix the first 6 ingredients. Then stir in the egg whites, corn syrup, and vanilla and blend well.

2. DROP the dough by the tablespoonful onto greased baking sheets, 2 inches apart. Bake until the cookies areset and dry to the touch, 15-20 minutes.

3. COOL in the pans for 5 minutes. Remove to wire racks to cool completely.

4. DIP half of each cookie into melted chocolate, allowing the excess to drip off. Place on waxed paper and let stand until set.

Coconut macaroons will last up to 1 week stored in an airtight container. You can freeze them for up to 3 months by placing them in layers separated by parchment or wax paper.
 
 
BAKING WITH NATURAL VS. DUTCHED (DUTCH PROCESS) COCOA POWDER

There are two basic types of cocoa powder, natural, which is untreated, and Dutched, which is treated with alkalai (photo #3).

Dutched chocolate, or Dutch process chocolate, is a deeper brown color, which leads most people to think that it is richer and has more chocolate flavor.

However, the alkali added to Dutched cocoa changes the pH of the cocoa to make it milder in flavor than natural cocoa, not deeper.

In 1828, Coenrad Johannes van Houten, the same engineer who developed the hydraulic press that created cocoa powder by crushing the nibs to separate the fat (cocoa butter), developed the process of treating the nibs with alkaline salts (alkali)* to neutralize the acidity and bitterness prior to crushing.

Van Houten was Dutch, so the process became known as Dutch process, or Dutching.
 
 
Are They Interchangeable?

You should not substitute these two types of cocoas in baking when a recipe specifically calls for one type. While both will make a nice cup of cocoa, the leavening in a recipe will vary because of the differing acidities.

Recipes that specify the type of cocoa powder are have been designed for that type. Using the wrong type can affect the rise and texture of the baked good.

It the recipe is not specific, like the one above, you can use either. It doesn’t matter in the macaroon recipe, because there is no leavening (baking soda, baking powder) to react with the acidity.
 
 
HERE’S A COMPARISON OF BOTH TYPES

Natural Cocoa Powder

 
Dutch-Processed Cocoa Powder

 
> Here’s more about cocoa powder production.

[1] Chocolate macaroons, dipped in chocolate. The recipe is below (photo © Taste Of Home).

[2] Don’t use old coconut that’s been lying around. You need recently-shredded coconut that’s still moist (photo © Gourmet Food World).

[3] Should you use natural or Dutched cocoa powder? See the discussion below (photo © King Arthur Baking).

[4] Coconut macaroons typically don’t contain nuts. Along with the cocoa, macadamia nuts add a special touch. If you prefer, you can substitute almonds (photo © iStock Photo).

[5] If you’re melting chocolate chips for dipping, use a top brand like Callebaut or Guittard (photo © Cocoa Dolce).

[6] Many macaroons are prepared without any chocolate garnish, but we’re definitely in the “dip it in chocolate” camp (photo © McCormick).  

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

 
 
   ]]> https://blog.thenibble.com/2025/03/26/national-ham-eggs-day-recipe-on-a-waffle-all-the-holidays/ Wed, 26 Mar 2025 16:39:32 +0000 https://blog.thenibble.com/?p=150058
Continue reading "National Ham & Eggs Day Recipe…On A Waffle & All The Holidays" →]]>

While there isn’t a specific “National Ham and Eggs Day,” March 26th is Make Up Your Own Holiday Day. So: We declare March 26th to be National Ham and Eggs Day..

To celebrate, we present a recipe for a savory, fun, and totally delicious combination of ham and eggs on a waffle.

The egg yolk drizzles down over the waffle, and you can even add a drop of maple syrup (or hot sauce, if you prefer).

You can add steamed or roasted vegetables as you wish: asparagus, bell peppers, mushrooms, zucchini, even blistered cherry tomatoes.

Waffles are comfort food, and these can be eaten all day long: breakfast, lunch, and dinner.

If you don’t have a waffle iron, you can make pancakes or adapt* the recipe to French toast.

We adapted this recipe from one by Leslie Ponce of Miami, Florida, featured in Taste of Home.

We simplified it, which included using your own favorite waffle recipe or mix instead of mixing from scratch.

We used our favorite whole grain, high protein pancake and waffle mix, Long Table. We are fans of both popcorn mix (popcorn flour, oat flour, almond meal and a hint of poppyseed) and the Blue Corn (heirloom organic blue corn, heirloom organic rye, heirloom organic buckwheat, and non-GMO hazelnut meal).

A bonus for people who avoid gluten: The mix is gluten-free! But gluten or not, it has such great flavor and nutrition that we give boxes as gifts. Here’s our review.

Below:

> Recipe: Waffles with ham, eggs, and cheese.

> The difference types of Swiss cheese.

> The difference between Emmental and Gruyère Swiss cheeses.

> The difference between true Gruyère from Switzerland and Comté, the French version.

> French Emmental de Savoie.

> Comté vs. Emmental de Savoie.

> American Swiss vs. authentic Swiss cheese.

> The year’s 11 ham holidays.

Elsewhere on The Nibble:

> The year’s 10 egg holidays.

> The year’s 116 breakfast holidays.

> The history of waffles.

> The history of chicken and waffles.

> More savory waffle recipes.
 
 
RECIPE: WAFFLES WITH HAM, EGGS, & CHEESE

You can use cubed ham, as was done in the original recipe, or sliced ham. The benefit of the cubes is that you don’t need a knife…but that’s small potatoes (or small ham cubes, as you prefer).

The original recipe used roasted vegetables, which required the oven, and a from-scratch waffle recipe.

We first sliced our asparagus and steam them. Cook them as you wish, or eliminate the vegetables entirely.

In fact, the second time we made this recipe, we used a jar of pimento (roasted red pepper strips—photo #9) and defrosted green peas (photo #10) for splashes of color.
 
Ingredients For 6 Servings

 
Preparation

1. PREHEAT a greased waffle iron. Prepare the waffle batter and add the asparagus, scallions, and cayenne pepper.

2. BAKE† the waffles according to manufacturer’s directions until golden brown. Keep warm in a covered dish while you cook the others. Meanwhile…

2. COAT a large skillet with cooking spray. Cook the ham until heated through; keep warm in a covered dish. In same skillet…

3. FRY the eggs until the yolks are set.

4. SERVE: Top each waffle with 1 egg. Sprinkle ham cubes the remaining 1/4 cup cheese. Garnish with minced herbs.
 
 
THE DIFFERENT TYPES OF SWISS CHEESE

There are 450 known Swiss cheeses, classified into five categories: extra-hard, hard, semi-hard, semi-soft and soft. Cow’s milk is used in 99% of the cheeses produced. Examples include:

 
Here’s more about them.

The recipe calls for Gruyère, but you can substitute Emmental, another Swiss mountain cheese, or two French cheeses: Comté, France’s approximation of Gruyère, or Emmental de Savoie, its approximation of Swiss Emmentaler.

All four are part of the broader category of Alpine-style cheeses, also called mountain cheeses, which are made in mountainous regions, often using milk from cows that graze in alpine pastures.

All four hold protected status: Gruyere, Emmental, and Comté have A.O.P. (Appellation d’Origine Protégée) status and I.G.P (Indication Géographique Protégée)

What’s the difference?
 
 
EMMENTALER CHEESE VS. GRUYÈRE

Emmenthaler is the German spelling for the cheese and is commonly used in Switzerland as well. It means “from the Emme Valley.”

The valley is in the Swiss canton of Bern, known for its rolling hills and the Emme River that runs through them. It is a big dairy farming region.

Although Switzerland is the birthplace of Emmentaler cheese, other countries, including Germany, France, and Austria, produce their own Emmental-style cheeses.

However, Emmentaler AOP (Appellation d’Origine Protégée) is a protected name and signifies that the cheese is made in certain areas, following traditional methods.

It can only be made in the canton of Bern and some surrounding areas in central and western Switzerland.

However, cheeses called simply “Emmental” in France and other countries (like Germany, Austria, and the U.S.) do not have protected status.

 
 
Gruyère & Emmentaler Differences

Both are hearty, firm Swiss mountain cheeses but have some key differences:

 
If you’re substituting one for the other, Gruyère provides a more intense flavor, while Emmentaler is milder and slightly sweeter.
 
 
THE DIFFERENCE BETWEEN TRUE GRUYÈRE FROM SWITZERLAND & COMTÉ FROM FRANCE

Comté is also a mountain cheese, but from the Jura Mountains, sub-alpine mountain range in the Bourgogne-Franche-Comté region of France, which north of the Alps along the Swiss-French border.

It has a similar flavor profile to Gruyère but because of differences in milk and production:

[1] The recipe: savory waffles with ham and a fried egg (photo © Taste Of Home).

[2] Our favorite pancake mix (photos #2 and #3 © Longtable).

[3] The Popcorn mix is made with flour from popped corn that is then ground.

[4] Gruyère is a mountain cheese made in Switzerland from raw cow’s milk (photo © Murray’s Cheese).

[5] Emmental is another raw milk mountain cheese from Switzerland. See how it differs from Gruyère below (photo © De Laurenti).

[6] Emmental de Savoie, the French version of Emmental. See how it differs from Swiss Emmental below4 (photo © Fromagerie de Chambéry).

[7] American Swiss cheese is quite different from Emmental and Gruyère. See why below (photo © Boar’s Head).

[8] Spring is prime asparagus season (photo © Good Eggs).

[9] Roasted red pepper strips, a.k.a. pimento or pimiento (photo © Gefen | Amazon).

[10] (photo © Maude Restaurant | Los Angeles).

[11] Cayenne refers to both a type of hot chile and the powdered spice made from dried and ground cayenne chiles (photo © McCormick).  
 
WHAT ABOUT FRENCH EMMENTAL DE SAVOIE?

France produces a cheese called Emmental de Savoie IGP (Indication Géographique Protégée), produced in the Savoie and Haute-Savoie regions of France. It is protected, must come from a designated region, but I.G.P. has slightly less strict regulations than A.O.P. status.
 
Emmental de Savoie (France) vs. Swiss Emmental

 
To compare the cheeses in photos: Swiss Emmental is photo #5 and Emmental de Savoie is photo #6. You can see how large the eyes are!
 
 
Comté vs. Emmental de Savoie

 
 
THE DIFFERENCE BETWEEN AMERICAN SWISS CHEESE & REAL SWISS FROM SWITZERLAND

American Swiss cheese (photo #7)is quite different from Emmental and Gruyère. It’s less expensive, so even people who might prefer authentic Swiss cheeses will buy it.

 
and

 
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*For French Toast, you can stir finely minced chives into the batter or omit them; and lay the asparagus atop the toast and under the egg.
 
†Waffles are considered “baked” because the plates of the waffle iron generate dry heat, similar to baking in an oven.

‡The elasticity of cheese refers to how stretchy and flexible the cheese is when cut, pressed, or melted. It’s a measure of how well the cheese can bend or spring back without breaking. The more elastic the cheese, the easier it melts.

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