[1] We adore our Tern ice cream maker (Abacus Photo).

[2] Just hold the paddle against the side of the bowl and watch your ice cream harden (photos #2 through #6 © Tern Ice Cream).

[3] Most commercial berry ice creams don’t have enough berry intensity for us. Strawberry typically tastes like “strawberries and cream” instead of deep, luscious berries. So: We make our own!

[4] Peanut butter ice cream. Unlike commercial brands, you can make it crunchy!

[5] We love coconut ice cream. We added chocolate chips to our batch.

[6] When you make your own coffee ice cream, you can make the coffee flavor as intense as you like.

[7] Don’t forget sorbet—especially the flavors you want but can’t find in stores (photo © Sebastian Coman Photography | Unsplash).

[8] We made apple cinnamon ice cream to top apple pie. We’ve also made Cheddar ice cream and blue cheese ice cream (photo © Spencer | Pexels).

[9] When you want blueberry swirl frozen yogurt, rev up your Tern (photo © Elena Leya | Unsplash).

[10] Corn ice cream is a flavor we adore. Although we tend to make it with summer corn, canned or frozen corn work too. Here’s the recipe (photo © Taste Of Home).  

The best gift we received this past holiday season—by far—is the Tern Craft Ice Cream Maker. Luscious ice cream, frozen yogurt, or sorbet is ready in just five minutes (with the bowl kept in the freezer and the base mix previously chilled).

It’s our Top Pick Of The Week (and perhaps every week forever!).

Watch it making ice cream here:

There’s more in a minute about this remarkable little machine, but we want to point out some goodies you can find elsewhere on The Nibble:

> The year’s 50+ ice cream holidays

> The different types of frozen desserts: a photo glossary.

> The history of ice cream.

> The history of the ice cream maker.
 
 
TERN: THE BEST SMALL ICE CREAM MAKER WE’VE TRIED

We’ve been making ice cream at home since childhood. Our mother had one of the hand-cranked White Mountain ice cream makers (photo #11), which set a quart-size cylinder of ice cream base into an old-fashioned wood bucket of rock salt. Adding water to the bucket created the slurry that froze the ice cream.

But it required the upper arm strength to turn the crank for 30 to 45 minutes. (And we’re always surprised that despite creating electric versions decades ago, the hand-cranked versions are still sold!)

In the 1970s, electric ice cream makers for home use appeared. No more upper arm workout, and it used regular ice cubes instead of the rock salt slurry (photo #12).

Cuisinart introduced its first electric home ice cream maker in 1978. We got one as a birthday gift, and happily created flavors that could not be purchased in stores (banana chocolate chip [a decade before Chunky Monkey!], Grand Marnier, malted milk ball, vanilla double malt, and peach [a favorite flavor we could enjoy all year round, using frozen peaches]).

But the real advance was the unit that didn’t require ice. In 1984, the Donvier ice cream maker was introduced to the U.S. from Japan. It was the first unit to use frozen gel in a double-walled canister to chill the ice cream, instead of ice and water.

You’d freeze the metal cylinder overnight in your freezer, then pour in the ice cream mixture and manually turn the handle intermittently for 15–30 minutes. Yes, it was manual—but not painfully so.

Then came a parade of small ice cream makers with pre-frozen cylinders that had electricity! We tried a few of them but never found the perfect one. Our complaint generally was that they didn’t freeze the ice cream firmly enough to enjoy it right out of the churn. We had to place the ice cream in the freezer to harden.

So when we opened the box and pulled out the Tern, it was with both anticipation but also and concern. But Tern is a champion: firm ice cream in an amazingly swift five minutes. And at just 8″ x 10″ x 12″, it’s a space saver as well.

That’s it in a nutshell. For “beyond the nutshell,” keep scrolling.

And for the story of the weirdest ice cream maker we’ve ever tried, see the †footnote below.
 
 
IS THE TERN FOR YOU?

If you like to cook, then YES! If you’d like artisan alternatives beyond what you can buy at the grocer’s, then YES! If you want your ice cream ready in 5 minutes (with planning ahead to chill the mix and the bowl), then YES! If you don’t need to produce large quantities, then YES!

The Tern Craft Ice Cream Maker succeeds brilliantly at what it sets out to do: produce small batches of genuinely premium ice cream quickly, using an artisan-style process.

It makes a pint at a time, so it’s not for a crowd—but it’s perfect if you want ice cream for two.

At just under one hundred twenty dollars, it’s an investment, but one that pays dividends of delight.

While the company doesn’t make any “savings” claims, we’ve found that the cost of ingredients is far less than the $7-$10 that better pints of ice cream cost in our area.
 
 
GET YOUR TERN

> Head to TernIceCream.com.
 
 
MORE TO KNOW

It’s So Fast!

In a world of automatic ice cream machines that churn away for 25 to 40 minutes, the Tern Craft Ice Cream Maker promises something different: ready-to-eat, artisan-quality ice cream in five minutes. And it delivers!
 
 
The Simple Process

The five-minute churning time is accurate for the actual ice cream making, but this doesn’t include preparation time for your base mixture or the overnight freezing requirement for the bowl. If you decide at eight in the evening that you want ice cream, the Tern won’t help you unless you’ve kept the bowl in the freezer.

The company recommends leaving it there permanently, which is reasonable if you have a small amount of freezer space to spare.

For simple, no-cook vanilla ice cream recipes, it takes less than 60 seconds to whisk together the cream, milk, sugar, and vanilla. If you’re making a custard base with egg yolks, it needs to be whisked for 5 minutes in a saucepan.

Whatever the recipe, it needs two hours of chilling. However, this is true with any automatic ice cream maker.

 
The task is pretty effortless, and it’s enjoyable to watch the frozen treat come together. Numerous electric ice cream makers have you push a button and walk away, but the five minutes of interactive “work” with the paddle is fun.

The only drawback is that it makes a pint at a time, not a quart (the same is true with other smaller machines). For two people, that’s enough; for a larger family, not.

However, you can purchase an extra bowl and be ready to make the next pint as soon as the first bowl is done spinning.

And if you work quickly, you can sometimes get a second batch out of the same bowl before it needs to return to the freezer.

Either way, you have means to make a quart.
 
 
The Result: Simply Wonderful Ice Cream!

The quality of its finished product is truly wonderful. Using only the recipes provided by the manufacturer, we enjoyed bowl after bowl of ice cream, custard (i.e., Philadelphia stye, with egg yolks), gelato, and sorbet.

The ice cream comes out firm and scoopable immediately, ready for a bowl or cone—unlike other home machines where the mixture resembles soft-serve and requires additional freezing time.

Non-dairy milks work equally well. In fact, if you’ve been less than thrilled with how your current machine makes plant-based ice cream, we can assure you the recipes we made with coconut cream and oat milk were just as impressive as cow-based.

Because the rapid freezing technology creates a superior texture regardless of fat content, you can reduce the amount of cream and egg yolks in recipes.

You can also use the sweetener of choice, including non-caloric options.
 


[11] Our mother hand-cranked our family’s ice cream! (Abacus Photo)
 
 
How Tern Came To Be

Tern was created by mechanical engineer Josh Stuckey after years of disappointment with home ice cream makers. They took too long to freeze batches, resulting in larger ice crystals and less smooth, less creamy ice cream.

After studying ice cream production books written for the industry, Stuckey realized that the difference was speed. Commercial artisan machines freeze ice cream rapidly, creating smaller ice crystals.

After almost two decades of testing, dozens of design integrations, and many hundreds of hours of making ice cream, he found the solution.

 
For how the Tern got its name, see the *footnote below.

Out of curiosity, we looked up the the shortest migration journey—representing the shortest amount of time to make a batch of ice cream. That title belongs to North America’s blue grouse, which migrates just 300 meters (about 1,000 feet) vertically down the mountain to breed. And it doesn’t fly, it walks!
 
†Here’s a fun ice cream story that’s absolutely true. Somewhere around 2010, a company sent The Nibble an ice cream maker, hoping for a review. It was a large plastic ball, perhaps eight inches in diameter, that screwed apart. You poured your ice cream mixture into the ball and then kicked it around, like a soccer ball. I recall the pitch was something like “The kids get to make their own ice cream while having fun playing ball.”

It sounded too good to be true, but how could we resist a sample to try? You won’t be surprised to hear that it did not work. We ended up with the same cream mixture we had put in—and ended up drinking it like a milkshake.

What we subsequently found out from an engineer friend is that it never could have worked. Basic thermodynamics says you need sustained cold temperatures to freeze ice cream, not the brief contact with a cold surface while being kicked around a yard. The mixture just sloshed, around getting warmer from all that motion and friction!

There’s a sucker born every minute, and at least all it cost The Nibble was a few dollars’ worth of heavy cream.
 
 

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

 
   ]]> https://blog.thenibble.com/2026/01/20/celebrate-ginuary-a-whole-month-devoted-to-gin/ Tue, 20 Jan 2026 16:01:19 +0000 https://blog.thenibble.com/?p=155749
Continue reading "Celebrate Ginuary: A Whole Month Devoted To Gin" →]]>

[1] Isolation Proof Original Small Batch Gin (all photos © Isolation Proof | Gentl & Hyers, except as noted).

[2] Isolation Proof Mushroom Gin with [perhaps] the world’s first Mushroom Margaritas.

[3] Isolation Proof Orchard Gin, infused with wild apples.

[4] Isolation Proof Ramp Gin, infused with wild ramps.

[5] Isolation Proof Strawberry Rhubarb Gin.

[6] Cubeb (Piper cubeba) is the berry of a tropical vine, is also known as “tailed pepper” for the small stalk attached to its dried berry (similar to Szechuan peppercorns) and Java pepper. It has a complex, slightly bitter, peppery flavor with hints of allspice, mint, and eucalyptus (photos #6 and #7 © Silk Road Spices).

[7] Juniper berries, the basis of all gin.  

A whole month devoted to gin! We’ve been keeping our Top Pick Of The Week, Isolation Proof Gin, on ice (as it were), just waiting for Ginuary.

We tried it last spring at a gin tasting of 20 or so artisan brands. It was the clear standout for us (understanding that everyone’s palate may seek a different experience). Our accolade follows.

> The history of Ginuary is below, along with a Freezer Martini tip.

> The history of gin.

> The different types (expressions) of gin.

> The year’s 14 gin holidays.
 
 
ISOLATION PROOF GIN, OUR TOP PICK OF THE WEEK

Isolation Proof Gin is a small distillery, its spirits crafted by Jake Sherry, a gifted artisan.

He is dedicated not to churning out the identical gin year after year, but to capturing the essence of each season (not unlike how each vintage of wine reflects the unique qualities of that season).

As a result, he creates limited-edition releases that showcase the unique botanicals flourishing in the Western Catskill Mountains* in New York State.

The brand was born in 2020 in a wooden barn in the Catskills, from a desire to make sustainable spirits using local ingredient. It began during the pandemic, and the isolation of quarantine.

A stylistic cross between London Dry and New American style gin‡ (the different styles of gin), Isolation Proof Original Gin is earthy and spicy.

It has a backbone of sweetness from licorice and orange peel, and a signature peppery finish from the cubeb berry, a spice from a tropical vine (photo #6). It’s versatile in cocktails and extraordinarily sippable by itself.

With its other expressions, the line also pushes the boundaries of flavored gin: not gimmicky, but profound.

Just a single distillation with botanicals. We love the natural minerality that comes through in our spring water, and the temperature fluctuations that occur across all four seasons. The result of working with

For people concerned with sustainability, As a farm distillery, we source 80%+ of our raw ingredients from New York State, including our base spirit which is made from 100% up-cycled whey, dairy by-product that would otherwise be thrown away. The whey is converted to sugar, which is converted to alcohol, which we convert to sustainable and delicious gin.

From Isolation Proof’s own description, the name is tied to the idea of isolation—they started during the pandemic and the name is “a nod to the solitariness of quarantine.”

> Get your Isolation Proof Gin here!
 
 
THE EXPRESSIONS OF ISOLATION PROOF GIN

All of the brand’s expressions begin with signature seven core botanicals: juniper berries (photo #7) plus angelica root, cassia bark, coriander, cubeb*, licorice root, and orange peel.

We sipped all of them straight, but the brand offers cocktail advice plus (with recipes on the website).
 
Original Small Batch Gin

Original expression (photo #1) is a cross between London Dry and American style gins‡. Its earthy and spicy tones, join a backbone of sweetness from organic licorice and orange peel and a signature peppery finish from cubeb berries (photo #6). This complex yet sprightly botanical profile makes Original our current favorite gin for straight sipping (or for cocktails, of course—but do try it straight).

Mushroom Gin

Don’t be surprised; it’s a very special, beguiling gin for mushroom lovers (photo #2). Earthy and savory, the distillation includes maitake and shiitake mushrooms, along with chamomile and green coriander. It’s an umami gin.

Orchard Gin

The orchard is an apple orchard; the gin is a malty, full-bodied, modernized Old Tom gin† with hints of apple, pear, cocoa and spice (photo #3). Macerated wild apples are picked from the distillery’s own property, with diced dried pears added post distillation. The final step is a brief steep in loose leaf Assam tea.

Ramp Gin

The distiller calls it “our wildest gin yet…zany, yet refined…sagacious…beguiling. The embodiment of earthiness and vernal flavor, it sizzles with freshly-picked wild ramps.” As you can see in photo #4, it’s a beautiful shade of pale green. It’s a must-try for Dirty Martini fans. Feel free to add some orange bitters, which layer on complexity without fighting with the olive juice.

Strawberry Rhubarb Gin

The beautiful pink hue (photo #5) results from adding local strawberries and rhubarb to the still, followed by pink peppercorn, grapefruit peel, blood orange peel, and a touch of cardamom. In addition to straight sipping, use this expression with citrus-forward cocktails and summery classics like the Gin & Tonic, Gimlet, and White Negroni‡‡.
 
 
GET YOUR ISOLATION PROOF GIN

We adore the Original Small Batch. It’s become our favorite sipping gin—and that says a lot, given the different fine brands we’ve enjoyed.

It’s a perfect gin-lover’s gift, something truly special. In addition to Original, consider:

 
> Head to Isolation Proof.

Below: The history of Ginuary and Freezer Martinis.  

 
 
THE HISTORY OF GINUARY

Ginuary traces its roots to 2012. It began as a social media experiment by “Miss Ginuary,” the pseudonym of an Australian blogger who committed to trying a new gin drink recipe every day throughout the month of January.

“Ginuary” is a playful portmanteau of “gin” and “January.”

Her act, which spawned a global movement, was created as the counterpoint to Dry January, when some people choose to abstain from drinking.

Instead of abstaining from alcohol, Ginuary encourages enthusiasts to explore the history, different styles, and botanical varieties of gin.

Ginuary has become a month-long celebration featuring festivals, tastings, new cocktails, brand promotions, and other celebrations.
 
 
FREEZER MARTINIS

Some people drink gin at room temperature, others prefer it chilled.

For the chilled crowd, Isolation Proof suggests making a bottle of Freezer Martinis: 2 parts gin, 1 part vermouth, 0.5 parts water.

You can grab the bottle from the freezer whenever you decide to call “Martini time!” and enjoy a very chilled drink.

> Here’s more about Freezer Martinis.
 
________________
 
*While the Eastern Catskills are known for the Hudson River, the Hudson River School Of Art, and Rip Van Winkle’s fictional village (the real-life hamlet of Palenville), the Western Catskills—primarily encompassing Delaware County—are known for a more rugged, agricultural, and “off-the-beaten-path” charm. The region is famous as the birthplace of American fly fishing. It’s also known for, among other things, the “book village” of Hobart and the Pakatakan Farmers Market, one of the most famous farmers’ markets in the state.

†Old Tom gin is a historical style that’s typically sweeter and rounder than London Dry gin. It was the bridge between the older Dutch Genever style and the modern dry gins.

‡American style gin refers to a movement led by U.S. craft distillers (like Aviation in Portland (Oregon), Bluecoat in Philadelphia, and St. George in California). It implies a “New World” botanical-forward (citrus, floral, or spice) approach, with juniper as a supporting or equal parter. One can find a variety of different notes—citrus, cucumber, lavender, rose, sarsaparilla, and even apples, grapes, or honey.

London Dry gin, on the other hand, is juniper-forward (piney, resinous notes), with well-defined notes of angelica root, black pepper, and pine.

‡‡The White Negroni is a modern variation of a classic cocktail that replaces the Campari and sweet vermouth of a Negroni with French-inspired, paler alternatives: a bittersweet gentian liqueur (typically Suze) and a floral, wine-based apéritif (typically Lillet Blanc). The result is a lighter, brighter, more herbaceous, and subtly bitter drink.
 

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   ]]> https://blog.thenibble.com/2026/01/07/bergamot-oranges-for-lovers-of-earl-grey-tea/ Wed, 07 Jan 2026 15:24:35 +0000 https://blog.thenibble.com/?p=155397
Continue reading "Bergamot Oranges For Lovers Of Earl Grey Tea" →]]>  
January is National Citrus Month, a good time to introduce you to a different citrus.

If you’re an Earl Grey tea drinker, you may know about the bergamot orange, a Sicilian orange whose peel gives that special aroma and flavor to the tea.

The oranges are in season through the end of this month—a chance for you to get hold of some if you’re inclined.

Below you’ll find:

> An overview of bergamot oranges.

> How to use the juice and rind.

> Where to buy bergamots.

> The history of bergamot oranges.
 
 
Related content elsewhere on The Nibble:

> The year’s 13 orange and mandarin holidays.

> The difference between oranges and mandarins.

> The history of Earl Grey tea.

> The history of tea.

> The different types of tea: a photo glossary.

> The history of oranges.
 
 
AN INTRODUCTION TO BERGAMOT ORANGES

Bergamot oranges are quite distinct from oranges that are eaten. They’re inedible as fresh fruit, notable for being extremely sour and bitter.

The size of a small oranges, they can be globular (round) or have a slightly ovoid (pear-like) shape. Their rind is smooth and turns from green (photo #2) to yellow (photos #1 and #3) when ripe. They never turn bright orange.

They grow on bushy trees that can reach up to 10 feet in height (photo #4).

Some 90% of the world output is grown in Calabria, a peninsula at the foot of the Italian mainland, due to its ideal microclimate. Small amounts are grown elsewhere, including California.

They’re relatively juicy and low in seeds, but the most in-demand part of the fruit is the rind, or zest, which is bursting with aromatic oils (the very oils used to flavor Earl Grey).

The oil contains unique compounds that give it that distinctive floral notes mixed with slightly spicy citrus undertones.

In fact, the oil is so highly regarded that it received a Protected Designation Of Origin (PDO, DOP) in 2001 to protect the standard of quality of the oil from Calabria, Italy.

The rind can be dried and added to homemade tea blends. But there’s more to be done with the bergamot:

 
 
USING THE JUICE & ZEST OF BERGAMOTS

While you can’t eat the flesh of the bergamot, you can use its juice and zest to great effect, with its unique, citrusy, floral aroma.

 
Squeeze it onto avocados, citrus salad, creamy pastas, guacamole, roasted vegetables, and seafood (including sashimi/sushi), along with fresh herbs like basil, dill, and tarragon. Use it as a substitute for vinegar.

Like all citrus, the juice balances richness by cutting through fats in creamy dishes or fried foods; lifts dull or flat flavors; and prevents oxidation (browning) on cut surfaces of fruits .
 
 
GET YOUR BERGAMOTS!

Bergamots have a rather short harvesting season, typically from October through February.

Get yours from Melissa’s Produce.

The fruits will keep for up to two weeks when stored in the refrigerator.

You can also squeeze and freeze the juice.
 
 
THE HISTORY OF THE BERGAMOT ORANGE

The fragrant citrus fruit, most likely a natural hybrid of a bitter orange (Citrus aurantium) and citron (Citrus medica) or lime, is believed to have originated in Italy’s Calabria region—still the world’s largest producer of bergamots (Citrus bergamia).

Some sources claim its origin as Southeast Asia, instead. What is currently believed is that, while its parent citrus came from Southeast Asia, the bergamot fruit itself originated as a seedling in Calabria*.

Citrus species are known for cross-pollinating naturally when grown near each other. If bitter orange trees and lemon trees were growing in proximity in Calabrian orchards or gardens, bees and other pollinators could easily create hybrid seeds without any human intervention.

If someone planted seeds from fruit that was unknowingly a cross-pollinated hybrid, it grew into a tree with this unusual aromatic fruit. Someone recognized its valuable oil properties and began propagating it through grafting.

[2] Not-yet-ripe bergamots (Abacus Photo).

[3] Ripe and ready (Abacus Photo).

[4] A bergamot orange tree in Riverside, California (photo © Identification Technology Program).

[5] Substitute bergamot juice for vinegar in any recipe (vinaigrette photo © Hannah Kaminsky | Bittersweet Blog).

[6] Squeeze onto seafood, including sushi and sashimi (photo © Society Cafe | New York City).  
Of course, it’s possible that Arab traders or Crusaders brought the bergamot to the Mediterranean, but the first records, from Calabria, appear in the 1600s (the 17th century).

So while we can’t know for certain without historical records, the bergamot was most likely a happy accident of nature…in Calabria.

For most of its history, bergamot cultivation has been almost exclusive to Calabria due to the unique microclimate.
 
 
1600s or 1700s?

The evidence is split between whether Calabria began cultivating bergamots in the 1600s or 1700s. The discrepancy likely reflects the difference between anecdotal presence versus documented cultivation.

For the 1600s, we know that:

 
However, this doesn’t mean for certain that the oil came from Calabria.

On the side of the 1700s:

 
Thus, the 1646 botanical documentation by Ferrari suggests bergamot existed somewhere by the mid-1600s, but whether it was already established in Calabria or just being documented elsewhere is unclear.

While the 1750 date by Niccolo Parisi is described as the “first reliable” planting date, it may be that earlier claims are less well-documented.

Arguably, bergamot was likely present in Calabria by the late 1600s, with more certain evidence if cultivation by the mid-1700s.
 
 
What Does “Bergamot” Mean?

The etymology is a uncertain, but there are two contenders:

 
________________
 
*The understanding of plant breeding was rudimentary at best when the bergamot appeared in the early 1700s. Gregor Mendel’s work on heredity didn’t appear until the 1860s. While gardeners knew that plants could be grafted and that seeds sometimes produced interesting variations, deliberate controlled hybridization wasn’t really practiced until the 20th century.

Many other citrus varieties arose the same way, as chance seedlings that were then preserved through vegetative propagation. The navel orange, for instance, arose as a spontaneous mutation in Brazil in the 1820s, and the Cara Cara orange was first discovered in 1976 growing on a navel orange tree.

†Paolo Feminis (1666-1736) moved from a small northern Italian village near Santa Maria Maggiore to Cologne, Germany, where he invented eau de cologne, using bergamot along with other ingredients like neroli oil, lavender, and rosemary. The formula was later passed on to Giovanni Maria Farina, who refined and commercialized the formula in 1709.
 
 

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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/2025/10/13/the-loveliest-chocolate-cherry-cordials-from-the-cordial-cherry/ Tue, 14 Oct 2025 00:00:36 +0000 https://blog.thenibble.com/?p=150812
Continue reading "The Loveliest Chocolate Cherry Cordials From The Cordial Cherry" →]]>

[1] The best Halloween chocolate for the connoisseur (all photos © The Cordial Cherry).

[2] Invite these Pilgrims for Thanksgiving.

[3] Plenty of pumpkins.

[5] Flowers are always in order. This is the fall bouquet.

[6] For chocolate-loving football fans.

[7] Gingerbread men, one of the many holiday designs.  

It was a happy day when we learned about The Cordial Cherry, an artisan chocolatier based in Omaha, Nebraska. For lovers of food-as-art, these are handcrafted, bite-size chocolate sculptures that happen to be filled with your choice of cordial cherries or chocolate truffles (i.e., ganache).

They are our Top Pick Of The Week, and we’ll extend that week into Halloween, Thanksgiving, and Christmas.

If the words exquisite and delicious could be rolled into a portmanteau, it would be exquisilicious!

While one’s first reaction might be, “these are too lovely to eat,” one will soon give give way to temptation and eat one’s first bite. And then another, and another.

(Which is why a great gift would be the monthly subscription, but even if you begin with just a box of four pieces, it’s a memorable treat.)

We sent them for Mother’s Day and Father’s Day, and now for the biggest candy day of the year, Halloween.

And as an aside, the men in our family don’t care if it’s a flower or a pumpkin; they just want great chocolate. In fact, our brother distracted us so he could scoop up the butterflies and teacups.
 
 
OUTSTANDING EDIBLE ART

This unique and delightful fusion of visual artistry and gourmet flavors makes The Cordial Cherry a must-try in the world of specialty chocolates.​

Each cherry or ganache center is enveloped in a rich chocolate shell—available in dark, milk, or white chocolate—and filled with a luscious center.

What sets these chocolates apart is their intricate, hand-crafted without the use of molds, and then hand-decorated​. Each piece is a miniature work of art.

There are dozens of choices and always new designs forthcoming, from seasonal and holiday motifs to year-round baby rattles, birthday “cupcakes,” and the entire wedding party!

For further gifting cred, the chocolates are packaged in a toile* (pronounced twal) gift box (a keeper!) and tied with natural twine and fresh greenery.

Note that the stems are removed from the cherries to prevent syrup from leaking out during shipping. The sculptures hardly need a stem in the way; and even if you choose the traditional round chocolate-covered cherries, you won’t miss it.
 
 
THE FALL MENU

For Fall, the chocolate artists have created premier cordial cherries and melt-in-your-mouth chocolate ganache truffles in the shapes of:

 
The 13 Christmas chocolates are now on the website as well, ready to amaze the chocolate lovers on your holiday list.
 
 
ORDER YOURS TODAY

Head to The Cordial Cherry now, and let your eyes feast upon the offerings.

You are very likely become a repeat customer—almost immediately.

The Cordial Cherry stands out in the world of artisanal confections that the eye and palate will long remember.

> The history of chocolate.

> The different types of chocolate: a photo glossary.

> The year’s 69 chocolate holidays.

> The history of cordial cherries/cherry cordials/chocolate-covered cherries.

> The history of cherries.

> The year’s 15+ cherry holidays.

> A recipe to make your own chocolate-covered cherries.

[8] With the scarecrows in the pumpkin patch.

[10] The Nativity in deliciously-filled chocolates.
 
 
THE HISTORY OF MOTHER’S DAY

Editor’s Note: We had originally hoped to publish this review for Mother’s Day. We’re doing so now anyway, but hasten to share with you:

 
The first significant mention of a “mother’s day” occurred in 1870. Julia Ward Howe, the American author, poet, abolitionist, suffragist, and lyricist of “The Battle Hymn of the Republic,” wrote a “Mother’s Day Proclamation,” calling for mothers to unite for peace following the Civil War.

She proposed a “Mother’s Day for Peace” but her idea didn’t gain traction.

After the death of her own mother in 1905, Anna Jarvis led the movement to found a Mother’s Day honoring mothers. Her mother had frequently expressed a desire to establish such a holiday.

After her mother’s death in 1905, Jarvis campaigned for a national day, and the first official Mother’s Day service was held in May 1908 in Grafton, West Virginia, at a church where her mother had taught.

Jarvis chose the white carnation as the symbol of the day, representing purity and endurance of motherly love.

In 1914, President Woodrow Wilson signed a proclamation designating the second Sunday in May as Mother’s Day, for families to honor and express love to mothers.

Anna Jarvis later became disillusioned with how commercialized the holiday became and spent much of her later life and inheritance fighting what she saw as misuse of the holiday by greeting card companies, florists, and other merchants who capitalized on the sentiment.

She was particularly upset about pre-printed greeting cards, which she felt represented a lack of genuine sentiment.

Today, Mother’s Day is celebrated in various forms across more than 50 countries, though not always on the same date.

While Christmas is the most commercialized holiday, in the U.S. Valentine’s Day and Halloween typically compete with Mother’s Day for the second spot.

Father’s Day did not enter the mainstream as quickly. The first official Father’s Day celebration was held on June 19, 1910, in Spokane, Washington, but it remained a local event. In 1924, President Calvin Coolidge recommended Father’s Day as a national holiday, but it took until 1966 for President Lyndon B. Johnson to issue the first presidential proclamation honoring fathers.

In 1972, President Richard Nixon finally signed a law making Father’s Day a permanent national holiday, although Father’s Day was widely observed for decades (thanks to the commercial interests) before it became official.
 
________________
 
*A toile pattern, short for toile de Jouy (pronounced twal duh zhwee, meaning cloth of Jouy), is a type of decorative, one-color design printed on a light background, typically depicting complex pastoral scenes, floral motifs, or narrative themes. It originated in the French town of Jouy-en-Josas in the 1760s, when Christophe-Philippe Oberkampf established a factory there. The design was first made into fine cotton fabrics and later, wallpaper. Although the printing technique had roots Ireland, Oberkampf’s chic and sophisticated designs made the fabric famous and in-demand in elegant homes throughout Europe and North America. Style-setters Madame de Pompadour and Marie Antoinette were fans. Here’s more about it.
 
 

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   ]]> https://blog.thenibble.com/2025/09/23/carnal-beef-sticks-a-truffled-meat-snack-made-by-michelin-chefs/ Tue, 23 Sep 2025 18:19:46 +0000 https://blog.thenibble.com/?p=152764
Continue reading "Carnal Beef Sticks: A Truffled Meat Snack Made By Michelin Chefs" →]]>

[1] Beef sticks, also called meat sticks (and made with other meats and poultry), are a growing market (photo © PS Seasoning).

[2] As of this writing, the jerky is sold out, but the beef sticks are available (photos #2, #3, and #4 © Carnal Jerky).

[3] Carnal Beef Sticks, our new favorite meat snack.

[4] Black garlic is a fermented garlic bulb, adds another layer of flavor. Here’s more about it.

[5] We don’t know which truffle oil Carnal uses, but we use La Tourangelle, a California producer. See ways to use it every day in the ‡footnote (photo © La Tourangelle).

[6] Carnal also enhances the truffle flavor with truffle powder, also called truffle dust or truffle zest. We keep a shaker of it with our spices, to enhance eggs, grains, pasta, fish, meats—even ice cream (photo © Taste Of Truffles).

[7] Check out the 19 recipes (photo © Cook Craft & Create).
 
More Ways To Use Meat Sticks
 

[8] Beef stick fried rice. Here’s the recipe (photos #8 and #9 © Green Ridge Naturals).

[9] Meat stick lollipops with a pretzel stick.

[10] How about Hawaiian kabobs? Here’s the recipe (photo © Gilbert’s Craft Sausages).

[11] What will TikTok think of next? Meat stick sushi Tic Toc. Add a crab stick for surf-and-turf (image © Noah Klein | Tic Toc).

[12] For many decades, Slim Jim was the number-one meat stick. It was bypassed by Jack Link’s in 2023 (photo © Webstaurant Store).  

September 23rd is National Meat Stick Day. Call them meat sticks, snack sticks, beef sticks, whatever you like: there’s a big caveat. There are meat sticks and there are MEAT sticks.

Our Top Pick Of The Week, Carnal brand beef sticks, has given us a whole new perspective on the snack and deserves the title MEAT in all caps.

A bit of history: Back in our high school days, after our first bite of a famous-brand meat stick, we asked, “Who eats this stuff?” Evidently many people, but we were not about to become one of them.

Over the years, brands proliferated as more people sought grab-and-go meat snacks, some consumers believing them to be good protein snacks (sure, except for the salt and fat).

As we write about food, different brand samples came our way. Some were superior to others, and for those who liked the convenience of meat stacks, we were happy to see the category expand with artisan brands made with grass-fed beef, clean ingredients, different meat and poultry options, and interesting seasonings.

Yet, nothing turned our head enough to want to tell our readers about them. Until now.

Carnal has raised the beef stick bar.

Created by Michelin-trained chefs who wanted better meat snacks, these “snacks” are not just for snacking. You can add them to any number of recipes—something we wouldn’t think of doing with a supermarket (or gas station) meat stick.

> Head to CarnalJerky.com to get yours!

A description of these meaty bites follows, along with:

> Ways to use meat sticks in recipes.

> The history of meat sticks.

> The protein value of beef sticks.

> How to make your own meat sticks.

Also on The Nibble:

> The history of jerky.

> The year’s 25+ beef holidays.

> The year’s 90 snack holidays.
 
 
CARNAL ELEVATED BEEF SNACKS

Developed by Michelin-trained chefs James Zamory, Aaron Saurer and Sean McDermott, Carnal beef snacks were created to disrupt the world of beef jerky; the beef sticks followed.

It’s not just the use of superior beef; it’s the sophisticated seasonings like black garlic and black truffle (photos #5 and #6) that make the flavor profile special.

The chefs, who worked together at the three-Michelin-starred Eleven Madison Park in New York City, were convinced by an entrepreneur in Bellingham, Washington, to relocate. Initially focused on creating a restaurant named Carnal, in the process they created the better beef bites.

The snacks became so popular in the area—and the meat snacks category was growing so well—that the team decided to move away from the restaurant business to focus solely on making Carnal the top national fine jerky and meat stick brand. It launched nationwide this year with:

 
They’re sugar-free, gluten-free, keto-friendly and paleo. And ever so tasty!
 
 
CARNAL UMAMI CUT BEEF JERKY & BEEF STICKS

Wait—you might say—how can “Carnal” be umami-cut beef? “Umami” is a flavor profile (the fifth taste, alongside sweet, sour, salty, and bitter (here’s more about it). It is not an anatomical cut of beef like ribeye or brisket.

You would be correct. Carnal, the company has used the word as branding language, meant to convey a premium, chef-driven approach. (While we’re at it, there’s a dissection of the world “carnal” in the **footnote.)

While “umami cut” isn’t a literal butcher’s cut, it may sound like a butcher’s designation to some. This elevates the brand by making it sound like a prized portion of meat.

The brand says that “cut” is also partly descriptive of how the jerky is sliced: in a hearty, steak-like style, giving a chew and mouthfeel closer to cooked beef than to thin jerky.

And the Carnal products are definitely loaded with umami flavor.

They’re seasoned with aged soy sauce, fermented black garlic, and premium black truffle oil†—all high in the glutamates* that create the deeply savory and meaty umami taste.

And may we add, a very sophisticated umami taste.

Another reason for the rich flavor is a specialized confit method used by the chefs, who rendered the bone marrow from the short ribs they cooked in the restaurant as a glaze for the jerky. In a word: yum.
 
 
REAL BLACK TRUFFLE, REAL BLACK GARLIC

Black truffle. Forget the cheap truffle oil knock-offs (read all about them in the †footnote). Carnal uses the real thing: black winter truffle. The beef is infused with both premium black truffle oil (photo #5) and hand-shaved black winter truffle powder (photo #6).

This isn’t just a hint of truffle; it’s a layered, Michelin-level-worthy flavor that elevates the beef.

Black garlic, fermented for weeks by a local artisan (\photo #4), undergoes a flavor metamorphosis to a smoky, sweet, almost molasses-like depth, exploding with pure umami. It is no longer “garlic,” but is transformed into an exotic, delightful flavor.
 
 
MORE HARMONIOUS FLAVOR FUSIONS

There are move flavors that create the beef stick’s layered flavor profile: tangy sundried tomato, peppery black radish, earthy shiitake mushrooms, fresh bright coriander, and crisp spring onions. Together, the depth of complexity does even more to heighten these savory snacks.
 
 
BEEF STICKS AS AN INGREDIENT IN RECIPES

Beef sticks are a cousin of jerky: a thin, semi-dry sausage that can be made from pork, beef, venison, game, or combinations.

We admit to enjoying several premium jerky brands, but no beef stick has captured our heart and palate—until soft and much moist Carnal Beef Sticks.

The premium meat and flavorings can elevate an everyday dish, from pasta to stews to quesadillas. In dishes without other protein, they also provide some.

The suggested uses that follow work with both beef sticks or jerky. Both work well as a bacon or sausage substitute in many recipes.

 
How creative can you get? See photo #11.

Beef Sticks At Breakfast

 
Beef Sticks In Salads & Wraps

 
Beef Sticks In Pasta, Pizza, And More

 
Beef Sticks In Appetizers, Sides & Snacks

 
 
THE HISTORY OF BEEF STICKS

Beef sticks, also called meat sticks or snack sticks, are a modern, snack-sized version of Europeam dry, cured sausages: Old World meat preservation traditions meets 20th-century American food processing.

Long before refrigeration, cultures in Central and Eastern Europe, Germany, Italy, and Spain developed air-dried, salted, and spiced sausages that were firm, portable, and could last weeks.

Typically made from beef, pork, or mixed meats ground with salt, curing agents, and spices, the mixture was stuffed into casings and air-dried or smoked.

German, Italian, and Polish immigrants to the U.S. in the 18th and 19th centuries, brought these recipes with them.

The late 19th–early 20th century) saw the rise of industrial meat processing, using mechanical grinders, stuffers, large smokehouses, and packaging equipment. This allowed sausage makers to produce uniformly-shaped, shelf-stable products in much greater volume.
 
 
The Slim Jim

The story of beef sticks begins Adolph Levis, a Philadelphia-born son of European Jewish immigrants and high school dropout who earned his living pickling meat (like pig’s feet) and vegetables and selling the products to shops and taverns located in Philadelphia., wanted a smaller, spicier, and more shelf-stable version of Old World smoked and dried sausages.

Working with a meat packer in Philadelphia, he created a thin, fermented, smoked meat stick that could be eaten without further cooking. It became the ubiquitous Slim Jim (photo #12).

By 1929, Slim Jim was being sold locally in bars, often alongside beer as a salty, tangy snack.

Sometime in the mid-20th century, sausage makers began producing thin, finger-sized versions of these cured sausages. These had the same salt-and-spice cure, but were dried or smoked to a chewy, jerky-like texture.

Slim Jim, which began as a regional sausage made by an immigrant butcher, became one of America’s most recognizable convenience-store snacks.

Marketed as a portable protein snack, it appealed to factory workers, hunters, outdoorsmen, truckers, and others who wanted high-energy, shelf-stable foods.

After General Mills acquired Slim Jims in 1967zzs, it brought meat sticks into gas stations and convenience stores nationwide and created the beef snack market.

Packaging advances: Vacuum-sealing and flexible plastic film extended shelf life and allowed for single-serve, grab-and-go portions.

Flavor diversification: While the original recipes mirrored peppery smoked sausage, flavors later expanded to include teriyaki, spicy chili, and even exotic meats (venison, bison).
 
 
The Market Grows

Beef sticks became popular as a portability, shelf-stable snack (no refrigeration required). From on-the-go lifestyles to outdoor sports, school lunches and casual snacking, protein snacks attract a wide range of customers.

The meat snacks market in the U.S. is valued at $20.66 billion in 2025 and is projected to grow to $28.54 billion by 2030, registering a compound annual growth rate (CAGR) of 6.67%. This represents strong growth driven by increasing demand for protein-rich meat snacks such as beef jerky, beef sausages, beef sticks, and links…extending beyond beef to other meats and poultry [source].
 
 
ARE BEEF STICKS A GOOD PROTEIN SNACK?

They can be, but with some important considerations. First, the good news:

Protein Benefits

Beef sticks can fit into a healthy diet as an occasional protein snack, especially higher-quality, grass-fed versions with minimal ingredients.

You don’t want fillers: just beef, salt, and spices. Cheaper products typically contain fillers, poor-quality meat, and excess sodium.

Quality varies significantly among brands.
 
Nutritional Concerns

 
This means that shouldn’t be your primary protein source, no matter how tasty you may find them.

 
 
WANT TO MAKE YOUR OWN?

If you have a meat grinder and want more uses for them, make your own beef sticks. They’re a great way to utilize your venison or leftover trimmings.

They can be seasoned with virtually any profile and enhanced with add-ins like cheese.

And they’re great gifts, including party favors and stocking stuffers.

Here’s how to do it.

________________
 
*Glutamates are naturally occurring amino acids found in many foods, and also comprise the food additive known as monosodium glutamate (MSG). They enhance the savory or “umami” flavor in food. But it’s not just taste that’s important: Glutamates are the building blocks of protein and are essential for various bodily functions, including metabolism and brain function.

**Carnal, for lovers of language, is a somewhat archaic use of the adjective when referring to meat. The word derives from the Latin carnalis, which itself derives from caro/carnis meaning flesh or meat. So in its most literal sense, carnal means “of the flesh” or relating to flesh/meat.

However, the meaning of the word evolved and in contemporary usage, carnal means something quite different: (1) relating to physical (especially sexual) desires and appetites, (2) sensual, (3) worldly or earthly, as opposed to spiritual.
The original meaning of the word is retained in terms like carnivorous (meat-eating), carnivore/carnivorous (meat-eating), Carnival, the feast before Lent, literally “farewell to meat” (from Latin carne vale), and even carnation, named for its flesh-pink color. On a similar but less pleasant note, carnage, which refers to widespread slaughter, originally meant heaps of flesh/bodies).

References to meat today are words like meaty, fleshy, beefy, pork-like, etc. We do opine, however, that if you hunger for, and are passionate about, delicious beef snacks, you should simply get a cache of Carnal leave the semantic shifts to the etymologists, historical linguists, lexicographers, and philologists.

***Foods that are naturally high in umami:

>Fermented and aged: cheeses like aged Cheddar, Parmesan, and Roquefort; soy-based foods like soy sauce, miso paste, fermented black beans; fish sauce.

>Marine foods: anchovies, dried seafood (bonito flakes, dried scallops and shrimp), seaweed.

>Vegetables: mushrooms (porcini and shiitake, especially when dried, which concentrates the glutamates), tomatoes (sundried, or cooked, where the glutamates are more concentrated); caramelized onions (ditto), slow-cooked beans (long cooking breaks proteins into glutamates).

>Meats, cured and aged: prosciutto salami, and other charcuterie.

†You get what you pay for in truffle oil. The difference is a chemically-produced product versus a natural product. The differences: Here’s more about them.

Less expensive truffle oil contains little to no actual truffle. Prices range from about $8 to $20 for a 250ml/8-ounce bottle. These are typically made with neutral oil (e.g. olive, Canola/grapeseed, sunflower) plus synthetic aroma compounds, most often 2,4-dithiapentane, a lab-made chemical that mimics the earthy-garlicky smell of truffles. A mass-produced product, you can detect a “chemical” note in the aroma. The flavor is often one-note: strong, pungent, sometimes overwhelming.

Even brands that smell intensely “truffly” at first can taste artificial, flat, or harsh after a moment on the palate.

These oils are typically found in grocery store shelves and used to give flavor to truffle fries, burgers, etc. in casual restaurants. They’re used more as a punchy seasoning than a delicate accent.

Pricey truffle oil is made by infusing real black or white truffles steeped in EVOO oil, in small batches using artisanal production methods. The bottles are small, too, reflecting use for a hint. These can be divided into two price ranges:

> Premium/high-cost, ranging from about $30 to $80 for a 250ml/8-ounce bottle, made with real truffle extract/infusion, but in somewhat larger batches than ultra-premium, and not wholly artisanal techniques. Examples include specialty Italian or French producers (Urbani, Sabatino, La Tourangelle’s high-end line [a Nibble favorite]).

> Ultra-premium, ranging from about $100 to $200, made in the smallest batches with true artisanal techniques and extra virgin olive oil to produce a balanced, nuanced flavor that resembles fresh truffles. They use fresh seasonal truffles (white Alba or Périgord black) steeped directly into EVOO in small batches. It is an ongoing part of the line, consistently offered year after year. They are used by high-end restaurants and sophisticated home cooks. An example is Urbani White Truffle Oil in EVOO.

They are used sparingly in fine dining, drizzled over meats, pastas, or risottos to add an exciting layer of flavor.

They’re sold at specialty shops and online purveyors. But be sure to buy from a reputable retailer, whether online or bricks-and-mortar. Fakes abound.

> Limited Edition: We need to mention that there are versions at even higher prices are mentioned here for rare infusions of the best truffles (Alba, Perigord—more about truffles). These are produced in small quantities, often made during fresh truffle season (e.g., Alba white truffles in autumn, Périgord black truffles in the winter). They are batch-specific, with natural steeping of fresh truffles into the EVOO. They are short runs, seizing the moment, not always able to be repeated from year to year. An example would be labeled “Limited Edition White Alba Truffle Oil, 2024 Harvest” that’s only bottled while those truffles are available—but you are not likely to come across a bottle at a retail, since they are sold directly by producers to their best clients.

‡Truffle oil is an inexpensive way to get the flavor of truffle into foods. But when you buy a bottle, make it “truffle season” in your house. The aroma dissipates quickly after opening, so use up the oil within a few months. Fortunately, it works almost everywhere—as a bread-dipper, in salads or on meat, fish, eggs, chicken, corn and other vegetables. Just don’t cook with truffle oil—the scent evaporates when the oil is heated. Instead, brush it onto the food when it comes off the flame, or drizzle it into soups. Truffle oil’s “companion,” truffle vinegar, can be used to deglaze, but vinegar is not the ideal form in which to enjoy a hint of the fungus.
 
 

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   ]]> https://blog.thenibble.com/2025/09/07/rubyglow-a-395-pineapple-worth-considering-for-a-special-treat/ Sun, 07 Sep 2025 14:33:59 +0000 https://blog.thenibble.com/?p=153216
Continue reading "Rubyglow: A $395 Pineapple Worth Considering For A Special Treat" →]]>  

[1] The Rubyglow pineapple is the result of a 15-year selective crossbreeding process, blending a traditional pineapple with the rare Morada variety to create something both visually stunning and uniquely flavorful (all photos © Del Monte Fresh via Melissa’s Produce).

[2] Pineapples grow on stalks, from the center of a short, leafy plant that sprouts from the ground, similar to a bush.

[3] Slice the burgundy shell to reveal deep yellow flesh.

[4] Add some yogurt for a luxurious breakfast.

[5] For an affordable experience, try Del Monte Fresh’s Pinkglow® pineapple. We love it! Here’s more about it.    
If you follow the high-end food news, you may well know how highly Asians prize beautiful fruits, and pay very high sums for the best of them. And you’ve heard of the $395 Rubyglow® pineapple, developed by Del Monte Fresh.

The first crop was harvested last year in China—only 5,000 or so fruits for customers worldwide—and sold out in Asia. This year even fewer are expected, about 3,000.

The highly sought-after Rubyglow® pineapple, now grown in Costa Rica, will be available in the U.S., in very limited quantities, through an exclusive arrangement with our favorite purveyor of specialty produce, Melissa’s.

Under development for 15 years, meticulous cultivation and crossbreeding has produced a rare and unique fruit.

Each Rubyglow takes approximately two years to grow, contributing to its rarity and hefty price, currently $395 (the first year’s harvest was $350).
 
Who pays that much?

 
Even if money is no object and you can afford to eat as many as you can get your hands on, Rubyglow should be enjoyed as is—not in a Piña Colada, tacos al pastor, pineapple fried rice, or pineapple pizza.

Its packaged in a beautiful box (photo #1) which you can keep for years, to continue to relish the memories.

Rubyglow was bred from a classic yellow-fleshed pineapples with conventional shells and the rare Morada variety with a striking ruby-toned shell and rich, citrine-yellow flesh that delivers greater sweetness and minimal acidity.

> With only a few thousand Rubyglows available worldwide, there’s a waitlist. To put yourself on it for the next bath, head to Melissas.com.

There’s more about Rubyglow below, but first:

> The history of pineapple.

> The year’s 10 pineapple holidays are below.

> 15 grilled pineapple recipes.

Note that the pineapple arrives without the crown (photo #1), which is removed and rooted to generate the next crop†.
 
 
THE MORADA PINEAPPLE

Morada is a deep red–skinned pineapple variety cultivated in extremely limited quantities in Costa Rica. It is generally used for breeding rather than for commercial sale.

For 15 years, Del Monte Fresh crossbred Morada with traditional yellow pineapple varieties. The result, Rubyglow, retains the striking, distinctive red burgundy-to-red shell of the Morada but with bright yellow flesh.

The beautiful exterior sets it apart from conventional yellow-green pineapples. The flesh has heightened sweetness as well, due to, among other factors‡, low acidity.

The Morada itself is almost never available to consumers. It’s more of a parent cultivar used in Del Monte’s breeding program.

By the way, in Spanish, morada means purple or violet.
 
 
FOR $29, TRY THE PINKGLOW PINEAPPLE

We love it, and it’s still a very special experience (photo #5).

> Head to Melissas.com.
 
 
THE YEAR’S 10 PINEAPPLE HOLIDAYS

 
________________
 
*International Pineapple Day was originally called International Bring Your Pineapple to Work Day. It began as an inside joke on June 27, 2011, when an employee at the tech company Firebase brought a pineapple to work. This tradition grew within the company, with an annual celebration. As word of the celebration spread beyond the company, it began trending on social media and was picked up by holiday websites. It changed its name to the shorter, more general International Pineapple Day, which is now the standard.

†Growing a pineapple from any store-bought fruit is a simple process, although it requires patience, as it can take 2 to 3 years to produce fruit. Rooting the crown can be done in water or directly in soil. If you want to try it, it’s easy to find the process online.

‡While lower acidity makes sweetness more noticeable, true sweetness comes from higher sugar levels (genetics, growing conditions (terroir and the year’s particular weather), ripening, and the aroma compounds that accentuate it.  
 
 

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   ]]> https://blog.thenibble.com/2025/08/13/baskin-robbins-new-ice-cream-cakes-good-looking-fun-delicious/ Wed, 13 Aug 2025 19:52:52 +0000 https://blog.thenibble.com/?p=152736
Continue reading "Baskin-Robbins New Ice Cream Cakes: Good-Looking, Fun, Delicious!" →]]>

If you love ice cream cake (and seriously, who doesn’t?), a delightful new treat has arrived at Baskin-Robbins stores nationwide. It’s a permanent addition, we couldn’t happier, and it’s our Top Pick Of The Week.

Baskin-Robbins’ new Cake in a Box is a line of festive ice cream cakes: layers of cake, ice cream, ice cream toppings, and whipped frosting, designed for convenience, sharing, and any occasion.

You don’t even need an occasion! Be like Mame Dennis and declare, It’s Today!

Cake in a Box is a most welcome addition to grab-and-go festive desserts, and far more interesting (and tasty!) than the usual ice cream cakes on offer.

The easy to cut-and-serve rectangular cakes are currently available two flavors: M&M’S with Cookie Dough & Cookie Crave.

 
Trust us—we who have reviewed 50+ brands of artisan ice cream—Cake In A Box is heavenly.
 
 
SO CONVENIENT & EASY

You don’t need to plan ahead: You can get Cake In A Box when you need it.

&nbps;
The cake is festively packaged in a resealable box that is very portable, travels well, and stores easily. The sides of the box fold down perfectly, so it’s easy to slice and serve.

Save the leftovers in the same box (as if there will be any left over…however, on second thought, we’re going to keep one in the freezer and have a small slice every now and then [mostly now]).
 
When the cake shows up, the festiveness begins.

In fact, Cake In A box is as worthy for celebrating a birthday or other celebration as it is for everyday, whether you feel like a special dessert or happy about finishing a project.

Why wait? Get one and add something special to your day.

Below:

> Beverage pairings for ice cream cake (and other ice cream desserts).

> Sparkling wine pairings.

> The history of ice cream cake.

> > The different types of ice cream and frozen desserts: a photo glossary.

> The history of ice cream.

> The history of cakes and the different types of cake: a photo glossary.

> Easy ice cream cake recipes.

> The year’s 50+ ice cream holidays.

> National Ice Cream Cake Day is celebrated on June 27th.
 
 
BEVERAGE PAIRINGS WITH ICE CREAM

The best non-alcoholic pairings either complement the cake’s flavors or provide a refreshing contrast to cleanse the palate between bites.

The key is balancing sweetness levels. You generally want the drink to be as sweet or slightly less sweet than the cake to avoid overwhelming either flavor.

You can put out a “beverage buffet” with small glasses and let guests have fun with pairings.

Along with the beverages are explanations of why they pair with ice cream cake.
 
Cold Beverages

 
Hot Beverages

 
Sparkling Beverages

 
Other Beverages

 
ALCOHOL BEVERAGE PAIRINGS

Beer & Cider

 
Dessert Wines & Fortified Wines

 
Spirits & Liqueurs

 
 
SPARKLING WINE PAIRINGS

We particularly love sparkling wines on the sweeter side with ice cream and cake. There are sparklers in white, red, and rosé.
 
White Sweet Sparkling Wines

 
Red Sweet Sparkling Wines

 
Rosé Sweet Sparkling Wines

 
California Sparkling Wines To Pair

There are numerous options, but we find that the Schramsberg Cremant Demi-Sec or Domaine Chandon Demi-Sec offer the ideal balance of quality, sweetness level, and food-friendly acidity to complement without overwhelming the dessert.

Premium Sparklers

Lower-Price Options

 
Other California Dessert Wines

[1] Our heart beats for this simply scrumptious ice cream cake, packed with mini M&Ms and cookie dough balls and topped with more, plus a fudge drizzle (photos #1 and #2 A.I. via Baskin-Robbins).

[2] Prefer chocolate? The Cookie Crave option layers chocolate cake and Oreo ice cream with a topping of cookie dough balls and a fudge drizzle.

[3] Popular year-round, an iced cold brew pairs with any flavor of ice cream cake (photo © Nescafe).

[4] For something refreshing with a bit of spice, serve chai iced tea (photo © Vadham Teas).

[5] For something hot, make espresso (photo © Andres Vera | Unsplash).

[6] For something chilled, plain or flavored sparkling water (photo © Maison Perrier).

[7] The spice of ginger ale adds festive flavors. You can make your own quickly by stirring Sonoma Syrup’s white ginger syrup into club soda (photo © Sonoma Syrup).

[8] For a sophisticated wine pairing, try a fortified wine like Tawny Port or Pedro Ximénez Sherry (photo © Gordon Ramsay Group).

[9] A dry sparkling wine won’t do. Look for a sweeter style. See our list > below (photo © Ninety Plus Cellars) .

[10] Irish cream liqueur is delicious by itself, and also in iced or hot coffee (photo © Diageo).  
 

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   ]]> https://blog.thenibble.com/2025/07/22/halfsies-cookies-great-baker-great-reason-to-have-2-flavors/ Tue, 22 Jul 2025 21:19:04 +0000 https://blog.thenibble.com/?p=151867
Continue reading "Halfsies Cookies: Great Baker, Great Reason To Have 2 Flavors" →]]>

[1] Cranberry White Chocolate Halfsies With Orange Zest (all photos © Halfsies).

[2] Nutella Halfsies.

[3] Reese’s Pieces Halfsies.

[4] M&M Halfsies Cookies.

[5] For the chocoholics, Double Chocolate Chip.  

Halfsies Cookies are a must-try member of the artisan food scene in New York State’s Hudson Valley.

They give a nod to the best homemade cookies of our youth while integrating the jumbo-tall yumminess of cookis like Levain, with an added sprinkle of fun.

The Halfsies Cookie Company, founded by Dave and Heather Maffei, has mastered the integration of culinary nostalgia with its own unique style in the world of small-batch gourmet cookies.

We find them to be irresistible, and they’re our Top Pick Of The Week.
 
 
WHAT MAKES HALFSIES UNIQUE?

 
Who could ask for anything more? Not us!

There’s lots more to relate, including cookie flavors below. But first:

> 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.
 
 
ORIGIN STORY: THE COOKIES DIDN’T START OUT AS “HALFSIES”

There was no deliberate business decision to sell cookies halves, rather, the name came from a family moment.

To begin at the beginning, in 2018, Dave Maffei traded store credit from returned Gucci loafers for a KitchenAid mixer, embarking on a ten-month journey to perfect the ultimate cookie recipe.

His goal was ambitious yet simple: create cookies that were crispy on the outside while maintaining a soft, chewy interior.

The “Halfsies” name itself emerged from a moment of maternal practicality. When Dave first brought his cookies (then full-sized) to Heather’s parents’ house one Easter, her mother thought they were “way too big” and cut them all in half before serving them on a fancy tray.

Dave was initially mortified by this, but everyone loved the cookies. What could have been a deflating critique instead became the perfect branding opportunity, and the name stuck.

Thanks, Mom, for saving us [i.e., Dave and Heather] time in pondering how to differentiate the cookies from other artisan offerings.

For consumers, the benefit over other artisan cookies include:

 
Their half-cookie format seems to be unique in the artisanal cookie space. Which is not to say that the “half” concept hasn’t existed for a while, exemplified by:

 
 

[6] Halfsies cookies as they were first conceived by a mother-in-law: large cookies cut in half.
 
 
AND NOW, THE FLAVORS

From the creative mind of Maffei have come more than 350 flavors, with a dozen or so available in any particular week.

Recent months’ flavors are shown in the chart. Before you devour them, note that:

 
Are you next?

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   ]]> https://blog.thenibble.com/2025/07/14/la-clares-latest-goat-cheese-is-lemony-luscious/ Mon, 14 Jul 2025 13:03:09 +0000 https://blog.thenibble.com/?p=151992
Continue reading "La Clare’s Latest Goat Cheese Is Lemony & Luscious" →]]>

If you’re a fan of goat cheese—chèvre, in French—you’ve likely come across flavored varieties. It’s pretty easy to find blueberry in the summer, cinnamon in the fall, cranberry for the holidays.

Wisconsin-based LaClare Creamery is a goat cheese specialist with the most impressive (and delicious) assortment of flavors we’ve seen. The choice of 4-ounce logs (also referred to as “cheese bars”) is daunting: We want them all!

But because four ounces is a small enough bite, we can content ourselves with three or four different flavors, and hopefully not finish them all in one day. (See the anecdote in the footnote*).

 
Plus, of course:

 
When you have customers demanding 15 flavors of goat cheese in addition to the original, you know you’re doing something right.

The latest to debut is Lemon Bar Goat Cheese, a bright, sophisticated treat that’s as wonderful as an hors d’oeuvre, a salad cheese, a member of the cheese plate, or a dessert in of itself.

LaClare conceived it as a play on the nostalgic American lemon bar—without the shortbread crust.

But wait: We have a recipe for you goat cheese lemon cheesecake bars with a shortbread crust (below).

And if you don’t want to bake, just serve shortbread cookies with the cheese log.
 
 
TASTING LEMON BAR GOAT CHEESE

This citrus-forward twist on creamy chèvre is elegant enough to make guests feel that you made a special effort, yet easy enough for everyday breakfast, lunch, dinner, and snacks.

It’s the first lemon goat cheese we’ve ever tasted, and it does not disappoint! Vibrant and zesty, it’s flavored with fresh lemon peel (zest) and lemon oil (from the peel), with a subtle hint of vanilla.

Smooth and spreadable, yet firm enough to slice into rounds atop a salad, burger, pasta, sandwich,__ Adaptable: Easy to incorporate into sweet and savory dishes

The flavors pair beautifully with sparkling wines (Moscato, Prosecco) and lighter beers like Kölsch, wheat ales, or pale IPAs.

Following the recipe for Lemon Cheesecake Bars, we have many more suggestions on how to enjoy it.
 
 
RECIPE: LEMON CHEESECAKE BARS

You can substitute all goat cheese in the cheesecake layer (replacing the cream cheese) for a tangier bar.

Meyer lemons, available fall through spring, will provide a slightly sweeter and floral lemony flavor.
 
Ingredients For 16 Bars

Total time is 4 hours, including chilling.

For The Shortbread Crust

 
For The Cheesecake Layer

 
For The Lemon Curd Topping

 
Preparation

1. PREHEAT the oven to 350°F (175°C). Line an 8″x8″ baking pan with parchment, leaving overhang on two sides.

2. MAKE the shortbread crust. In a bowl, mix flour, sugar, and salt. Cut in the butter using a pastry cutter, two forks, or fingers until the mixture resembles coarse crumbs.

3. PRESS the crust firmly into the bottom of the pan and bake for 18–20 minutes or until lightly golden. Let cool slightly.

5. PREPARE the cheesecake layer. Reduce the oven to 325°F (160°C). Beat cream the cheese, goat cheese, and sugar until smooth. Add the egg, vanilla, and lemon zest. Mix just until combined and pour over the cooled crust and smooth the top.

6. BAKE for 20–25 minutes, or until set but slightly jiggly in the center. Cool to room temperature, then chill at least 1 hour.

7. MAKE the lemon curd. In a small saucepan, whisk together the yolks, sugar, lemon juice, and zest. Cook over medium-low heat, whisking constantly, until thick enough to coat a spoon (about 6–8 minutes).

8. REMOVE from the heat and stir in the butter until melted and smooth. Optionally, for a silky texture, strain the curd through a fine mesh sieve.

9. LET the curd cool slightly, then spread it gently over the chilled cheesecake layer. Chill for 2–3 hours or until fully set.

10. GARNISH as desired. Cut into 16 chilled bars using a sharp, warm knife. The bars are best served cold, and will keep in the fridge for up to 5 days.
 
 
RECIPE #2: CANDIED LEMON ZEST
 
Use this recipe to make any candied citrus. The difference between candied zest and candied peel is that zest is a thinner strip.
 
Ingredients

 
Preparation

1. WASH and pat dry the lemons. Use a vegetable peeler or paring knife to remove long strips of zest, taking care to minimize the amount of bitter white pith. (You can scrape the back of the peel with a knife to thin it.)

2. SLICE the peel into fine julienne strips. You’re now ready to blanch the zest. Some people skip this step, but if you have the time, you’ll eliminate any bitterness. You can also make the zest a day or so in advance, if that’s more convenient.

3. BRING a small pot of water to a boil. Add the zest strips and boil for 1 minute. Drain and repeat once more to remove any bitterness. Pat dry with paper towels.

4. CANDY the zest. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a simmer, stirring until sugar dissolves. Add the zest and simmer over low heat for 10–15 minutes, until translucent.

5. DRY the zest. Using a slotted spoon, transfer the zest to a wire rack or parchment paper. Let it cool and dry for 30–60 minutes. Then, optionally toss it in a bowl with granulated sugar to achieve a sparkly coat (you can eliminate this step, but we like the sparkle).

SAVE the lemony syrup for cocktails, lemonade, tea, flavored club soda, baked apples, etc.

6. STORE the candied zest in an airtight container for up to 1 week at room temperature. If sugared, keep it in layers separated with parchment to avoid clumping.

[1] The newest of 15 goat cheese flavors from LaClare Creamery: Lemon Bar goat cheese (photo by A.I).

[2] Blueberry Vanilla goat cheese (all photos © LaClare Creamery except as noted).

[3] Everything Bagel goat cheese.

[4] Cranberry Cinnamon goat cheese.

[5] Lemon Goat Cheese Cheesecake Bars (photo by A.I.).

[6] Maple Bourbon goat cheese.

[7] In front, a Nubian goat, with her friend, a Saanen goat, behind. Ladies, thanks for all the great cheese.

[8] Chipotle Honey goat cheese.

[9] Candied lemon zest (photo by A.I.).  
 
THE YEAR’S GOAT CHEESE-RELATED HOLIDAYS

 
Plus:

 
 
________________
 
*LaClare posted these tips to keep the goat cheese fresh, “in the rare occasion you don’t finish the entire log in one sitting.” LOL: We would never have any leftovers. The only thing left over is our wanting more. But here are the tips:

1. Peel back film to only expose what you are going to use.
2. Use a clean utensil to cut your desired portion. Avoid using your hands.
3. Place the film back around the log and wrap the log tightly with plastic wrap. Refrigerate.
 
 

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