I know, I know…anyone can make breadcrumbs or even buy them (yucky!!). Here’s my thought…I often break into a bag of morsels and depending on how packed my pantry is or how roughly I’ve packed my grocery bag, there are always crumbs in the bottom of the morsel bag. So, I’ve taken to emptying those crumbs in an airtight plastic bag and tossing them in the freezer. I take them out about an hour before I use them in recipes. Because I’m experimenting with lots of recipes using morsels, I have all the flavors in 1 cup increments in the freezer right now.
If you make your own from scratch and that’s meditative for you…bless you. But I’m not that person. So, try using these if you don’t have time to make your own and definitely before buying pre-packaged ones from the supermarket. The nice thing about morsels is that they’ve been baked from our own sourdough recipe and then dried to their perfect crunchiness with the addition of a lovely organic olive oil and natural flavors which can complement your own recipes nicely.
I’ve been experimenting with all the flavors: Simply Sea Salt, Killer Garlic, Primo Parmesan and Rockin’ Rosemary, to see which ones complement the recipes best. And, now I’m on to sweet recipes which it turns out is much easier than I thought since many sweet recipes call for salt in different amounts to enhance the flavors. Simply Sea Salt turned out to be the best base for the beginning of my experimentation with dessert recipes, I’m trying lots so, stay tuned. The first is baked apples which always make me think of fall and winter by a fire with a glass of port.
I’m going to try a sweet breading pudding or strata in the near future…hoping that will be a great Christmas morning breakfast. I’m also looking at mixing morsels with various nuts and seasonings to make crusts for various pies and tarts.
In the last few months I’ve tried a number of different recipes using morsel crumbs. It really takes just seconds to get crumbs from a fresh bag of Margot’s Morsels. In a food processor or blender, a single bag of morsels can be whipped into crumbs with a few pulses. Presto, chunky to fine crumbs in just seconds. Or, if you are like me and don’t want to haul out your kitchen equipment, a 1 gallon plastic bag with the air squeezed out before zipping closed or 2 sheets of parchment/wax paper and a rolling pin doesn’t take much more time.
You can sort recipes I’ve tried or, those that have been recommended to me by customers, by going to the “Recipes” page, under the title there is a drop-down menu called “Categories,” with a list of tags that lets you sort by “crumbs” to find all the recipes that include these tasty little gems in various sizes of crumb. Try some of them out. Send me any thoughts you might have about using morsels or morsel crumbs in any recipe and I’ll keep you posted as I experiment with those and put them on the recipe page.
If you’d like me to cover something specific, just let me know at firstname.lastname@example.org. I’ll continue to tell you what’s happening in my kitchen and coax my husband, Milt, to guest blog on his baking adventures.
If you are in the San Francisco bay area, come to the farmer’s markets in the North Bay Area and look for us. Right now we’re in Mill Valley and Marin Country Mart in Larkspur. I would love to meet you and find out how you use morsels. And, we have a whole host of grocery and specialty food outlets carrying Margot’s Morsels. Stop by and pick up your morsels and don’t forget to Get Your Crunch On!