New experiences with Nutella

"Dennis Spexet" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

After reading about Nutella here and seeing a few Food
Network shows that had it, I thought I'd go pick some up
at the grocery store. Living in a rural area (NW
Wisconsin), I wasn't sure I'd find it...but there it was!

I got a jar of it, and now I can see why people rave about
it so much. This stuff is great!

Hi Dennis, I have a 12 year-old who is positively addicted
to the stuff! Ever since her dad (we're divorced) started
dating a woman from the U.K. Her kids eat Nutella sandwiches
the way American kids eat peanut butter. I worry that it
isn't the healthiest thing to tuck into her school lunches,
but then again it never occurred to me to spread it on
Granny Smith apples! Brilliant. Thanks for the idea!
- Chris
---
sudairy.comsudairy.comOpen ↗

"Dennis Spexet" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

After reading about Nutella here and seeing a few Food
Network shows that had it, I thought I'd go pick some up
at the grocery store. Living in a rural area (NW
Wisconsin), I wasn't sure I'd find it...but there it was!

I got a jar of it, and now I can see why people rave about
it so much. This stuff is great!

Quoted message said:

For me its a lot better spread than peanut butter-jam
sandwiches. Roy

"Dennis Spexet" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

After reading about Nutella here and seeing a few Food
Network shows that had it, I thought I'd go pick some up
at the grocery store. Living in a rural area (NW
Wisconsin), I wasn't sure I'd find it...but there it was!

I got a jar of it, and now I can see why people rave about
it so much.

This

Quoted message said:

stuff is great!

It's also quite versatile. After a few days now, I've had
it on white toast, on sliced Granny Smith Apples, and on a
slice of pound cake. It's even great if you just eat a
spoonful of it right out of the jar.

And....I even enjoyed it with Doritos! No kidding, this
is not a

troll...it

Quoted message said:

sounds crazy, but I enjoyed the contrast between the sweet
and smooth Nutella and the salty and crunchy Doritos.

It's no substitute for salsa, but if you're into eating
weird stuff, do

try

Quoted message said:

it sometime.

-Dennis Spexet, [email hidden]

Alan B. posted this recipe a few years ago. Very nice use
of Nutella!

Charlie

NUTELLA MOUSSE

Source: Alan B., rfc, 28NOV99

1/2 cup or 6.5 oz. jar Nutella 1 cup heavy cream
2/4 tsp. instant coffee granules

Combine heavy cream and coffee granules in small mixer bowl
and stir until dissolved, about 5 minutes. Add Nutella and
beat with electric mixer on medium for 1 minute. Stop mixer,
scrape sides and bottom of bowl, and continue beating on
medium just until beaters leave impression (very soft
peaks), about 1 minute. Mousse will seem too soft, but will
stiffen when chilled. Divide evenly into individual serving
dishes, and chill at least 2 hours. If desired, top with
whipped cream just before serving. Makes 4 servings.

Quoted message said:

And....I even enjoyed it with Doritos! No kidding, this is
not a troll...it sounds crazy, but I enjoyed the contrast
between the sweet and smooth Nutella and the salty and
crunchy Doritos.

It is good on thick pretzel sticks. Have not tried it
on Doritos.

Becca

Charles Gifford said:

"Dennis Spexet" <[email hidden]> wrote in message news:fdppi1-
[email hidden]...

Quoted message said:

After reading about Nutella here and seeing a few Food
Network shows that had it, I thought I'd go pick some up
at the grocery store. Living in a rural area (NW
Wisconsin), I wasn't sure I'd find it...but there it was!

I got a jar of it, and now I can see why people rave about
it so much.

This

Quoted message said:

stuff is great!

It's also quite versatile. After a few days now, I've had
it on white toast, on sliced Granny Smith Apples, and on a
slice of pound cake. It's even great if you just eat a
spoonful of it right out of the jar.

And....I even enjoyed it with Doritos! No kidding, this
is not a

troll...it

Quoted message said:

sounds crazy, but I enjoyed the contrast between the sweet
and smooth Nutella and the salty and crunchy Doritos.

It's no substitute for salsa, but if you're into eating
weird stuff, do

try

Quoted message said:

it sometime.

-Dennis Spexet, [email hidden]

Alan B. posted this recipe a few years ago. Very nice use
of Nutella!

Charlie

NUTELLA MOUSSE

Source: Alan B., rfc, 28NOV99

1/2 cup or 6.5 oz. jar Nutella 1 cup heavy cream
1/4 tsp. instant coffee granules

Combine heavy cream and coffee granules in small mixer
bowl and stir until dissolved, about 5 minutes. Add
Nutella and beat with electric mixer on medium for 1
minute. Stop mixer, scrape sides and bottom of bowl, and
continue beating on medium just until beaters leave
impression (very soft peaks), about 1 minute. Mousse will
seem too soft, but will stiffen when chilled. Divide
evenly into individual serving dishes, and chill at least
2 hours. If desired, top with whipped cream just before
serving. Makes 4 servings.

This sounds great! This thread got me interested in the
stuff and I did a little bit of poking around. It looks like
they also have some interesting recipes at
nutellausa.comrecipes.htmOpen ↗.

--
jmk in NC

On Thu, 18 Mar 2004 17:53:50 -0600, "Dennis Spexet" <[email hidden]>

Quoted message said:

And....I even enjoyed it with Doritos! No kidding, this is
not a troll...it sounds crazy, but I enjoyed the contrast
between the sweet and smooth Nutella and the salty and
crunchy Doritos.

Sweet and salty is a great combination. When I was little
(back when McDonald's had the best fries), I loved to dip my
fries into a vanilla shake. And I love chocolate covered
pretzels and potato chips.

Haven't tried Nutella with Doritos. Maybe I'll pick up a jar
the next time I go to the store.

When I was a kid, I used to do that at Wendys with the
frostys and fries.

john

Quoted message said:

Sweet and salty is a great combination. When I was little
(back when McDonald's had the best fries), I loved to dip
my fries into a vanilla shake. And I love chocolate covered
pretzels and potato chips.

Haven't tried Nutella with Doritos. Maybe I'll pick up a
jar the next time I go to the store.

John D. Misrahi said:

When I was a kid, I used to do that at Wendys with the
frostys and fries.

LOL. I did just that last night... Oh the memories 🙂

~john

In rec.food.cooking said:

It's also quite versatile. After a few days now, I've had
it on white toast, on sliced Granny Smith Apples, and on a
slice of pound cake. It's even great if you just eat a
spoonful of it right out of the jar.

It is good spread on vanulla wafers.

--
...I'm an air-conditioned gypsy...

- The Who

Quoted message said:

In rec.food.cooking, Dennis Spexet <[email hidden]>

Quoted message said:

It's also quite versatile. After a few days now, I've
had it on white toast, on sliced Granny Smith Apples,
and on a slice of pound cake. It's even great if you
just eat a spoonful of it right out of the jar.

It is good spread on vanulla wafers.

I just picked up a jar last night. Sweeter than I
anticipated.

I'm going to bring it into work for some of the gang to
try. What other cracker/cookie type things make a good
sampling vehicle?

Brian Rodenborn

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Quoted message said:

In rec.food.cooking, Dennis Spexet <[email hidden]>

Quoted message said:

It's also quite versatile. After a few days now, I've
had it on white toast, on sliced Granny Smith Apples,
and on a slice of pound cake. It's even great if you
just eat a spoonful of it right out of the jar.

It is good spread on vanulla wafers.

I just picked up a jar last night. Sweeter than I
anticipated.

I'm going to bring it into work for some of the gang to
try. What other cracker/cookie type things make a good
sampling vehicle?

Brian Rodenborn

Think "chocolate fondue". Anything you'd dip into that, you
can dip into nutella: pound cake, strawberries, pineapples,
bananas, biscotti, etc. etc. etc.
--
Donna A pessimist believes all women are bad. An optimist
hopes they are.

Default User said:

I just picked up a jar last night. Sweeter than I
anticipated.

I'm going to bring it into work for some of the gang to
try. What other cracker/cookie type things make a good
sampling vehicle?

Graham crackers would work. Plain digestive
biscuits, if you can find them. 🙂~

Ariane

I would have to agree Nutella is great. During a trip to
Grease last year I fell in love with some new flavors. Over
there they had Strawberry, Carmel and Butterscotch. You
could go to these Craperie's and they would make these fresh
crapes hot off the grill and spread the Nutella over them
and then fold then into quarters. One word - WOW

Has any one found these flavors in the US?

Donna Rose <[email hidden]> wrote in message news-
:<[email hidden]>...

Quoted message said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

Quoted message said:

In rec.food.cooking, Dennis Spexet <[email hidden]>
wrote:

> It's also quite versatile. After a few days now,
> I've had it on white toast, on sliced Granny Smith
> Apples, and on a slice of pound cake. It's even
> great if you just eat a spoonful of it right out of
> the jar.

It is good spread on vanulla wafers.

I just picked up a jar last night. Sweeter than I
anticipated.

I'm going to bring it into work for some of the gang to
try. What other cracker/cookie type things make a good
sampling vehicle?

Brian Rodenborn

Think "chocolate fondue". Anything you'd dip into that,
you can dip into nutella: pound cake, strawberries,
pineapples, bananas, biscotti, etc. etc. etc.

Donna Rose said:

Quoted message said:

I'm going to bring it into work for some of the gang to
try. What other cracker/cookie type things make a good
sampling vehicle?

Quoted message said:

Think "chocolate fondue". Anything you'd dip into that,
you can dip into nutella: pound cake, strawberries,
pineapples, bananas, biscotti, etc. etc. etc.

I was thinking of things that would be appropriate for
bringing in and sharing with a group. The graham cracker
suggestion sounds good.

Brian Rodenborn

<[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I would have to agree Nutella is great. During a trip to
Grease last year I fell in love with some new flavors.
Over there they had Strawberry, Carmel and Butterscotch.
You could go to these Craperie's and they would make these
fresh crapes hot off the grill and spread the Nutella over
them and then fold then into quarters. One word - WOW

If I'm not mistaken, I seem to recall Mario Batali on "Ciao
America" having a Nutella sandwich.

He was visiting a panini joint in San Francisco, I think.
Along with the prosciutto and herb panini, the lady who ran
the place made a Nutella panini for him. He raved about it.

I don't have a panini grill, but I was wondering what a
grilled Nutella sandwich would taste like.

-Dennis Spexet, [email hidden]

"Default User" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

In rec.food.cooking, Dennis Spexet <[email hidden]>

Quoted message said:

It's also quite versatile. After a few days now, I've
had it on white toast, on sliced Granny Smith Apples,
and on a slice of pound cake.

It's

Quoted message said:

Quoted message said:

Quoted message said:

even great if you just eat a spoonful of it right out
of the jar.

It is good spread on vanulla wafers.

I just picked up a jar last night. Sweeter than I
anticipated.

I'm going to bring it into work for some of the gang to
try. What other cracker/cookie type things make a good
sampling vehicle?

Brian Rodenborn

It won't work probably for a sampling vehicle, but my
favorite way of using it is on vanilla ice cream.

Charlie

I love it on white toast but also have heard that it is
really good on marshmellow.

Not really Nutella per se...but in Europe there are a myriad
of chocolate/hazelnut type spreads.

In the mid-to-late 1970s, I lived in Frankfurt, Germany.
When you rode the subway (u-bahn), and got off at a stop
called the "Hauptwache" (spelling?), as you got about 1/2
way up the 1st escalator, you were immediately hit by the
warm sweet smell of chocolate/hazelnut. As you got to the
top of the 1st level, it was sort of an undergropund mall
with some connections to stores above. My favorite was the
one responsible for the smell. They had an outdoor or
portable sort of crepe cooking table just outside their door
in the concourse. They made crepes, and amongst the jellies,
confectioner's sugar, etc, they had a chocolate-hazelnut
spread that they would spread on before folding the circle
in half, then 2 more roughly equal fold to the middle to
make it a portable triangle. The smell and gooey-nutty-
chocolatey goodness has stayed with me to the present. I
usually make an orange crepe and use nutella or whatever
other choc-hazel spread I might be able to get. The only
problem is that now if I make them, I eat a lot of
them...oooohhh...and the mistakes as well.

mangodance said:

Not really Nutella per se...but in Europe there are a
myriad of chocolate/hazelnut type spreads.

In the mid-to-late 1970s, I lived in Frankfurt, Germany.
When you rode the subway (u-bahn), and got off at a stop
called the "Hauptwache" (spelling?), as you got about 1/2
way up the 1st escalator, you were immediately hit by the
warm sweet smell of chocolate/hazelnut. As you got to the
top of the 1st level, it was sort of an undergropund mall
with some connections to stores above. My favorite was the
one responsible for the smell. They had an outdoor or
portable sort of crepe cooking table just outside their
door in the concourse. They made crepes, and amongst the
jellies, confectioner's sugar, etc, they had a chocolate-
hazelnut spread that they would spread on before folding
the circle in half, then 2 more roughly equal fold to the
middle to make it a portable triangle. The smell and gooey-nutty-
chocolatey goodness has stayed with me to the present. I
usually make an orange crepe and use nutella or whatever
other choc-hazel spread I might be able to get. The only
problem is that now if I make them, I eat a lot of
them...oooohhh...and the mistakes as well.

Sounds delicious! Could I convince you to post the
recipe for those orange crepes? 🙂

A recent trip to Big Lots turned up jars of Patillia,
also a chocolate hazelnut spread-- from Belgium, I
think it was. It's great stuff, with a creamier,
silkier consistency and mouthfeel than Nutella, and
for .99 a jar, an incredible bargain. We bought five.
<g>

Ariane