Nichelle Newsletter
Fresno Chile Peppers, The Little Pepper That Could
Last week at work, there was a delivery of fresno peppers. These brilliant red peppers which look like jalapenos caught my eye and I can’t wait to see what can be created from the peppers. To learn about the history of Fresno peppers, read this Eater piece.
My Week In Food
Yesterday, my friends and I celebrated the feast of St. Francis of Assisi by having a potluck lunch, drinking cocktails and letting three adorable dogs beg for food and belly rubs. I made candied yams using my Dad’s recipe while adding Tazo Vanilla Bean Macaron tea to the simple syrup glaze that I poured over the sweet potatoes before roasting. Plus, I added some dried cherries that I had in my pantry.
The Unbeatable, Unmeltable Appeal of Halloumi
Marie Fromage is the person who introduced me to Halloumi. Marie is a cheesemonger who also sings. She brought some over to one of my friend Matt’s infamous kickbacks. (It was so long ago, that we even didn’t call them kickbacks.) Halloumi is this cheese that is brined and semi-hard, and it is very versatile.
Jackie Summers Never Gave Up on the Rebirth of Sorel
I met Jackie Summers back when I lived in New York. He launched Sorel about a decade ago, and now it is back with the help of Fawn Weaver of Uncle Nearest. Sorel is a liqueur that is derived from sorrel, a Jamaican drink made from hibiscus and spices.
Don’t Be Bitter About Bitters
I wish that bitters had a different name because I know more people would drink bitters if the name didn’t connote bitterness. Bitters are often a component in fancy cocktails but there are great with soda and/or seltzer. There’s a delightful complexity that soda and bitters offers, and it is a low alcoholic alternative.