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Tag: fruit

What Is Fluff?

The Queen of Tarts a very long time ago in Fruit And Vegetables, Desserts, Ingredient Insight

I was at a baby shower yesterday and they had this great pink dip to go along with some fresh fruit (strawberries, raspberries, etc) and I had to know what it was. The answer I got was "It's Fluff!". Well okay, "But, what is Fluff?" Are you ready for this? It is 2 ingredients combined together...a jar of marshmallow cream and a small tub of strawberry cream cheese. And it is excellent.

Fluff

1 7oz jar Marshmallow Cream
1 8oz Strawberry Cream Cheese Spread

Combine the ingredients and serve with fresh fruit or graham cracker sticks.

While verifying the sizes of containers for you I found this site with an entire list of different ways to make a "cream cheese fruit dip". Here are two of them that I will have to try. They sound so good! (Note: The recipes below did not originally have names, these are just the names I have assigned them. Thanks.)

Coconut Fluff
8 oz. cream cheese
1 sm. jar marshmallow cream
1/2 can cream of coconut

Blend cream cheese until fluffy; add cream of coconut (be sure and stir the can up well before using). Beat in marshmallow cream.

Pineapple Fluff 1 8oz pkg cream cheese
1 small can crushed pineapple w/juice
1 small jar marshmallow fluff

Mix all and chill.

Comments (0) Tags: cheese fruit cream strawberry pineapple coconut dip raspberry


Neige Ice Cider

Teleolurian Kordyne a very long time ago in Ingredient Insight

Homepage appleicewine.com

I have a new thirty-dollar addiction, and it comes from Quebec.

Icewines, for those not in the know, are very sweet dessert wines made by pressing frozen fruit so that the water content of the final wine is dramatically decreased- an article about these can be found here.

I have a very unsophisticated palate when it comes to wines- I generally hate dryness and high tannin content, and am of the opinion that wine snobs secretly rate each wine based on how unlikely it is that a normal person would put it in their mouths- and I tried (and enjoyed) a couple of grape-based eisweins before discovering this little gem.

If ever there were an ambrosia, I'm sure it came from Quebecois apples. Ice-cold and thick, it comes off refreshingly light, perfectly sweet, and with just a hint of natural carbonation. It's as if though someone got tired of only being able to properly enjoy apple cider in the winter and came up with a version that can be enjoyed any time of year.

I still won't touch poutine, merci beaucoup, but this alone makes me proud of Quebec's distinctive cuisine.

Comments (0) Tags: wine dessert fruit apple ice grapes cider


The Mandoline

Savory Masochist a very long time ago in Kitchen Gadgets

The Mandoline, overlooked by millions of chefs every day, overshadowed by the similarly-named-but-not-similarly-functioned Mandolin, underutilized as the de facto tool for making thin slices of things.

What kind of things? Well, Any fruit, vegetable, root, or composite meat, for starters.

Plantains, Potatoes, or Apples for making chips, slicing deli meats and cheeses, your imagination is the limit!

Boy, it sounds like I'm selling something here. Sigh.

Comments (0) Tags: vegetable meat roots cheese fruit apple