Sally Jackson Cheese of Oroville, WA is recalling all cheese products, including cow, goat, and sheep, because they may be contaminated with Escherichia coli O157:H7 bacteria (E. coli O157:H7). E. coli O157:H7 causes a diarrheal illness, often with bloody stools. Although most healthy adults can recover completely within a week, some people can develop a form of kidney failure called Hemolytic Uremic Syndrome (HUS). HUS is most likely to occur in young children and the elderly. The condition can lead to serious kidney damage and even death.
Sally Jackson brand cheeses made from raw cow, goat, and sheep milk were distributed nationwide. The cheeses were distributed to restaurants, distributors, and retail stores.
The three types of cheese are all soft raw milk cheeses in various sized pieces. The products do not have labels or codes. The cow and sheep milk cheeses are wrapped in chestnut leaves, the goat cheese is wrapped in grape leaves and all are secured with twine. The cheeses may have an outer wrapping of waxed paper.
The products have been identified as a possible source of E. coli infections currently under investigation.
The problem was revealed as a result of follow-up by the FDA of a report of an outbreak of E. coli O157:H7 infections. The notification came from the Washington State Department of Agriculture, Washington Department of Health, and the Oregon Public Health Division.
Customers who have purchased Sally Jackson cheeses are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 509-429-3057, Monday through Friday, between 8:00am and 5:00pm Pacific Time.
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Friday, December 17, 2010
Tuesday, December 14, 2010
Breakfast All Day at Diesel Filling Station on New Year's Day
Beginning at 11 a.m. on January 1, 2011, Diners Can Enjoy an Expanded Menu of Lunch and Brunch Items Day and Night
Begin 2011 with a hearty brunch at Diesel Filling Station in the Virginia-Highlands all day and night. On New Year's Day, January 1, 2011, starting at 11 a.m. Diesel will serve a special "breakfast all day" menu featuring a diverse selection of its signature brunch and lunch items. The expanded menu includes the new Benedict Explosion - a bacon explosion topped with cream cheese on an english muffin, drizzled with honey and topped with a poached egg and hollandaise; and, favorites like the vegetarian biscuits and gravy made with veggie sausage; the popular Death Muffin; filet and eggs; french toast; make-your-own omelets and much more. Couples can also enjoy brunch for two for $25, which includes two brunch entrees and a choice of a Bloody Mary or mimosa pitcher or a bucket of tall boy beers. For diners in need of a little hair of the dog, Diesel will offer a variety of Bloody Marys including its signature Bloody Mary that is made using a secret recipe only owner Justin Haynie knows. Diesel's New Year's Day brunch menu is below.
Conveniently located at 870 North Highland Avenue in the heart of Virginia-Highlands, Diesel is in close proximity to Poncey Highlands, Inman Park and Midtown. Inspired by the Virginia-Highlands filling station that once stood in its place, Diesel has a decidedly local flare and offers an expansive high gravity and craft beer selection, a clever cocktail menu and serves reliable comfort food with a twist. Diesel is open Monday through Friday beginning at 4 p.m., Saturday at 11 a.m. and Sunday at 12 p.m. Visit http://www.dieselatlanta.com or call (404) 815-1820 for more information.
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Begin 2011 with a hearty brunch at Diesel Filling Station in the Virginia-Highlands all day and night. On New Year's Day, January 1, 2011, starting at 11 a.m. Diesel will serve a special "breakfast all day" menu featuring a diverse selection of its signature brunch and lunch items. The expanded menu includes the new Benedict Explosion - a bacon explosion topped with cream cheese on an english muffin, drizzled with honey and topped with a poached egg and hollandaise; and, favorites like the vegetarian biscuits and gravy made with veggie sausage; the popular Death Muffin; filet and eggs; french toast; make-your-own omelets and much more. Couples can also enjoy brunch for two for $25, which includes two brunch entrees and a choice of a Bloody Mary or mimosa pitcher or a bucket of tall boy beers. For diners in need of a little hair of the dog, Diesel will offer a variety of Bloody Marys including its signature Bloody Mary that is made using a secret recipe only owner Justin Haynie knows. Diesel's New Year's Day brunch menu is below.
Conveniently located at 870 North Highland Avenue in the heart of Virginia-Highlands, Diesel is in close proximity to Poncey Highlands, Inman Park and Midtown. Inspired by the Virginia-Highlands filling station that once stood in its place, Diesel has a decidedly local flare and offers an expansive high gravity and craft beer selection, a clever cocktail menu and serves reliable comfort food with a twist. Diesel is open Monday through Friday beginning at 4 p.m., Saturday at 11 a.m. and Sunday at 12 p.m. Visit http://www.dieselatlanta.com or call (404) 815-1820 for more information.
---
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Monday, December 13, 2010
The Real Chow Baby Opens New Location on Ponce de Leon Ave in Atlanta
Check Presentation to Mayor Kasim Reed for the City of Atlanta Parks & Recreation’s “Centers of Hope” Kicks Off Official Grand Opening Celebration
Last night, Atlantans celebrated the grand opening of The Real Chow Baby’s second intown location during a private event featuring a check presentation to Atlanta Mayor Kasim Reed for more than $7,600 for the City of Atlanta Parks & Recreation’s "Centers of Hope." More than a hundred guests explored the new dining destination and sampled Chow Baby’s signature cocktails and Asian-inspired cuisine. Offering an interactive and affordable dining experience in a casual, energetic and upscale environment, the new location in the Highlands is now open to the public for lunch and dinner seven days a week.
“We wanted to present a check to the Mayor, who we so appreciate, because he gave us the idea of how we can give back to the Centers of Hope during his inauguration speech. When we heard that CNN was donating a $1 for each CNN Tour, it inspired us to come up with our ‘nickel bowl’ donation program we implemented from January through October,” says Chip Joyner, co-owner of The Real Chow Baby on Ponce.
“Giving back to the community was a perfect way for us to begin our journey at the new location,” says Carol Joyner, wife to Chip and co-owner of The Real Chow Baby on Ponce. “We are very grateful for all of the support and enthusiasm we have already received from the community.”
Debuting in the burgeoning Westside district on Howell Mill Road in 2005, The Real Chow Baby introduced Atlantans to the city’s first and only create-your-own stir-fry restaurant. An instant success, the infectious concept gives diners the opportunity to make their own unique, market-fresh culinary creations with a delicious blend of Asian and American flavors for an exceptional value. Diners start by filling a bowl with their choice of noodles, rice, vegetables, sauces, spices, meats, and seafood. They customize their creation by selecting from the soup, salad, stir-fry, or Chow Baby wrap. Then, the talented chefs at The Real Chow Baby transform it into a delicious stir-fry on a custom-made, 60-inch flat top grill. Diners then sit back at their tables and relax and a server brings them their unique creations. The best part is that stir-fry bowls are all-you-can-eat, just $7.99 for lunch and $11.99 for dinner.
With more than 70 ingredients, featuring 45 different kinds of rice, noodles, fruits, vegetables, meats, and seafood, all prepared daily from scratch, the market-fresh create-your-own stir-fry bar is the main attraction at The Real Chow Baby. Both locations also offer small plates, signature bowls, homemade desserts, and gluten-free, sugar-free and vegan choices.
“We recognize that a common dilemma among today’s health-conscious diners is whether to sacrifice taste for nutritionally sound dining alternatives, so we provide both delicious and healthy chow and all the necessary information for our diners to make smart choices,” says Carol Joyner.
Cocktail lovers can take advantage of the full bar at both locations featuring specialty sakes, beers, wines, martinis and popular Chow Specialty Cocktails like the Chow Baby Mojito and "The Famous" Part-Time Lover. The new Highlands location also has a mixologist on staff that uses only fresh juices and tapped a handful of Atlanta’s hottest chefs including YEAH! Burger’s Shaun Doty, Alex Friedman of P’cheen International Bistro & Pub, Keira Moritz of Pacci and AltroRex Rooftop Lounge, and Rolling Bones BBQ’s Reginald Washington to create signature bowls for diners.
Maintaining a commitment to better the health of the community since opening in 2005, The Real Chow Baby recently completed its “nickel bowl” donation program to raise much-needed funds for recreations centers to better serve the Atlanta community. Pledging to donate 5 cents from every stir-fry bowl sold from January through October 2010 at the Howell Mill location, The Real Chow Baby sold more than 150,000 bowls and raised more than $7600 for the City of Atlanta Parks & Recreation’s "Centers of Hope."
“We look forward to having ongoing initiatives at both locations in 2011 that will not only continue to enhance, but give back to our city and the people in it,” explains Chip Joyner.
The Real Chow Baby is located at 1016 Howell Mill Road in the Westside and at 782 Ponce de Leon Avenue in the Highlands. Lunch at the new location is served Monday through Friday from 11 a.m. until 2:30 p.m. Dinner is served Monday through Thursday from 5 p.m. to 10:30 p.m. and Friday from 5 p.m. to 11:30 p.m. On the weekends, the new Real Chow Baby is open Saturday from 12 p.m. to 11:30 p.m. and Sunday from 12 p.m.10 p.m. Reservations can be made by calling the Howell Mill location at 404.815.4900 or the Ponce location at 404.671.4202. For more information visit www.therealchowbaby.com. Complimentary valet parking is available.
---
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Last night, Atlantans celebrated the grand opening of The Real Chow Baby’s second intown location during a private event featuring a check presentation to Atlanta Mayor Kasim Reed for more than $7,600 for the City of Atlanta Parks & Recreation’s "Centers of Hope." More than a hundred guests explored the new dining destination and sampled Chow Baby’s signature cocktails and Asian-inspired cuisine. Offering an interactive and affordable dining experience in a casual, energetic and upscale environment, the new location in the Highlands is now open to the public for lunch and dinner seven days a week.
“We wanted to present a check to the Mayor, who we so appreciate, because he gave us the idea of how we can give back to the Centers of Hope during his inauguration speech. When we heard that CNN was donating a $1 for each CNN Tour, it inspired us to come up with our ‘nickel bowl’ donation program we implemented from January through October,” says Chip Joyner, co-owner of The Real Chow Baby on Ponce.
“Giving back to the community was a perfect way for us to begin our journey at the new location,” says Carol Joyner, wife to Chip and co-owner of The Real Chow Baby on Ponce. “We are very grateful for all of the support and enthusiasm we have already received from the community.”
Debuting in the burgeoning Westside district on Howell Mill Road in 2005, The Real Chow Baby introduced Atlantans to the city’s first and only create-your-own stir-fry restaurant. An instant success, the infectious concept gives diners the opportunity to make their own unique, market-fresh culinary creations with a delicious blend of Asian and American flavors for an exceptional value. Diners start by filling a bowl with their choice of noodles, rice, vegetables, sauces, spices, meats, and seafood. They customize their creation by selecting from the soup, salad, stir-fry, or Chow Baby wrap. Then, the talented chefs at The Real Chow Baby transform it into a delicious stir-fry on a custom-made, 60-inch flat top grill. Diners then sit back at their tables and relax and a server brings them their unique creations. The best part is that stir-fry bowls are all-you-can-eat, just $7.99 for lunch and $11.99 for dinner.
With more than 70 ingredients, featuring 45 different kinds of rice, noodles, fruits, vegetables, meats, and seafood, all prepared daily from scratch, the market-fresh create-your-own stir-fry bar is the main attraction at The Real Chow Baby. Both locations also offer small plates, signature bowls, homemade desserts, and gluten-free, sugar-free and vegan choices.
“We recognize that a common dilemma among today’s health-conscious diners is whether to sacrifice taste for nutritionally sound dining alternatives, so we provide both delicious and healthy chow and all the necessary information for our diners to make smart choices,” says Carol Joyner.
Cocktail lovers can take advantage of the full bar at both locations featuring specialty sakes, beers, wines, martinis and popular Chow Specialty Cocktails like the Chow Baby Mojito and "The Famous" Part-Time Lover. The new Highlands location also has a mixologist on staff that uses only fresh juices and tapped a handful of Atlanta’s hottest chefs including YEAH! Burger’s Shaun Doty, Alex Friedman of P’cheen International Bistro & Pub, Keira Moritz of Pacci and AltroRex Rooftop Lounge, and Rolling Bones BBQ’s Reginald Washington to create signature bowls for diners.
Maintaining a commitment to better the health of the community since opening in 2005, The Real Chow Baby recently completed its “nickel bowl” donation program to raise much-needed funds for recreations centers to better serve the Atlanta community. Pledging to donate 5 cents from every stir-fry bowl sold from January through October 2010 at the Howell Mill location, The Real Chow Baby sold more than 150,000 bowls and raised more than $7600 for the City of Atlanta Parks & Recreation’s "Centers of Hope."
“We look forward to having ongoing initiatives at both locations in 2011 that will not only continue to enhance, but give back to our city and the people in it,” explains Chip Joyner.
The Real Chow Baby is located at 1016 Howell Mill Road in the Westside and at 782 Ponce de Leon Avenue in the Highlands. Lunch at the new location is served Monday through Friday from 11 a.m. until 2:30 p.m. Dinner is served Monday through Thursday from 5 p.m. to 10:30 p.m. and Friday from 5 p.m. to 11:30 p.m. On the weekends, the new Real Chow Baby is open Saturday from 12 p.m. to 11:30 p.m. and Sunday from 12 p.m.10 p.m. Reservations can be made by calling the Howell Mill location at 404.815.4900 or the Ponce location at 404.671.4202. For more information visit www.therealchowbaby.com. Complimentary valet parking is available.
---
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Thursday, December 9, 2010
Truffles Café Opens in Buckhead
(BUSINESS WIRE)--One of the Low Country’s long-established favorites arrived in Buckhead December 8 when Truffles, an upscale gourmet café, opened at 3345 Lenox Road, across from Lenox Square Mall.
“We have eight great salads to choose from”
The restaurant, with other locations on Hilton Head Island and in Bluffton, South Carolina, offers a diverse menu featuring specialty dishes from crab cakes served with wasabi mayonnaise to pork tenderloin prepared with a mild chili rub and apricot glaze. Truffles serves a variety of fresh fish and center-cut steaks finished with organic butter and sea salt. “Our Mahi Mahi is made with fresh tomatoes and basil tossed with olive oil, kalamata olives and feta cheese,” says Truffles Operating Partner, Stewart Newbold. Everything is prepared daily using the freshest and finest ingredients.
The menu, with prices ranging from $5 to $29, also features a choice of soups, salads and sandwiches. “We have eight great salads to choose from,” says Newbold, “And in the Low Country, we’re known for our Mango Chicken Sandwich, which we predict will be a favorite of the lunch crowd in Buckhead.” It is prepared with a mango barbeque glaze and served with melted jack cheese, crispy bacon, lettuce, tomato and onion on a toasted bun. Other favorites include a homemade Black Bean Burger with jack cheese, southwestern sauce, lettuce, tomato, red onion and sliced avocado, and an appetizer of baked brie in puff pastry with kahlùa pecans, fresh fruit, and French bread.
“We’re excited to be open in time for the holidays. The ambiance of our dining rooms, combined with fantastic food and attentive personal service, makes Truffles the perfect spot for a relaxed and refreshing lunch or a great night out with friends,” says Newbold. Truffles Café offers 35 wines by the glass, along with a selection of specialty cocktails and premium-brand liquors. From lagers and pale ales to porters and stout, the restaurant also has an expansive offering of beer, both on tap and in bottles.
Truffles also offers private dining facilities for six to 100 guests for events and special occasions. The restaurant features a warm, eclectic feel that mixes classic café elements with contemporary lighting and materials. Large-scale vintage posters with vibrant-colored booths create a visually interesting space and a comfortable, casual dining experience. Store-front windows draw the eye to the large bar area which features backlit eco-resin panels and a bold, blue feature wall.
The new Atlanta Truffles is open for lunch and dinner seven days a week, with extended hours on Friday and Saturday nights. Seating is available at the door or reservations can be made online at www.trufflescafe.com. For convenience, the full menu is available for take-out, including desserts like the chocolate peanut butter pie that’s prepared daily in the kitchen.
-----
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“We have eight great salads to choose from”
The restaurant, with other locations on Hilton Head Island and in Bluffton, South Carolina, offers a diverse menu featuring specialty dishes from crab cakes served with wasabi mayonnaise to pork tenderloin prepared with a mild chili rub and apricot glaze. Truffles serves a variety of fresh fish and center-cut steaks finished with organic butter and sea salt. “Our Mahi Mahi is made with fresh tomatoes and basil tossed with olive oil, kalamata olives and feta cheese,” says Truffles Operating Partner, Stewart Newbold. Everything is prepared daily using the freshest and finest ingredients.
The menu, with prices ranging from $5 to $29, also features a choice of soups, salads and sandwiches. “We have eight great salads to choose from,” says Newbold, “And in the Low Country, we’re known for our Mango Chicken Sandwich, which we predict will be a favorite of the lunch crowd in Buckhead.” It is prepared with a mango barbeque glaze and served with melted jack cheese, crispy bacon, lettuce, tomato and onion on a toasted bun. Other favorites include a homemade Black Bean Burger with jack cheese, southwestern sauce, lettuce, tomato, red onion and sliced avocado, and an appetizer of baked brie in puff pastry with kahlùa pecans, fresh fruit, and French bread.
“We’re excited to be open in time for the holidays. The ambiance of our dining rooms, combined with fantastic food and attentive personal service, makes Truffles the perfect spot for a relaxed and refreshing lunch or a great night out with friends,” says Newbold. Truffles Café offers 35 wines by the glass, along with a selection of specialty cocktails and premium-brand liquors. From lagers and pale ales to porters and stout, the restaurant also has an expansive offering of beer, both on tap and in bottles.
Truffles also offers private dining facilities for six to 100 guests for events and special occasions. The restaurant features a warm, eclectic feel that mixes classic café elements with contemporary lighting and materials. Large-scale vintage posters with vibrant-colored booths create a visually interesting space and a comfortable, casual dining experience. Store-front windows draw the eye to the large bar area which features backlit eco-resin panels and a bold, blue feature wall.
The new Atlanta Truffles is open for lunch and dinner seven days a week, with extended hours on Friday and Saturday nights. Seating is available at the door or reservations can be made online at www.trufflescafe.com. For convenience, the full menu is available for take-out, including desserts like the chocolate peanut butter pie that’s prepared daily in the kitchen.
-----
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Tuesday, December 7, 2010
Consumer Reports: Hot Glassware Can Shatter Unexpectedly
Editor's Note: Recently, one of our staff members experienced the shattering of a glass baking dish as the dish was placed on a granite surface. It was the first time any of our staff had known these dishes to break. And now the news reports.........
/PRNewswire/ -- A year-long investigation by Consumer Reports reveals that while hundreds of millions of glass baking dishes are used safely each year, hot glassware can shatter unexpectedly, sometimes causing serious injuries. The report details several stories of glass bakeware breaking and shattering, leading off with the story of a grandmother on Thanksgiving Day who said she opened her oven to baste a ham only to have the glass dish shatter, sending pieces of glass and hot juices flying.
After reviewing scores of consumer reports filed with federal regulators about bakeware unexpectedly shattering, Consumers Union (CU), the nonprofit publisher of Consumer Reports, has asked the Consumer Product Safety Commission (CPSC) to conduct a thorough study of glass bakeware on the market. CU has also called on manufacturers to imprint warnings that are clearer and more prominent on their bakeware. "Part of the problem is that the fine print warnings are so tiny and they're part of the packaging that consumers often throw out," said Andrea Rock, senior editor, Consumer Reports.
The report is available in the January issue of Consumer Reports and online at www.ConsumerReports.org . In a typical year, the two main manufacturers of glass bakeware, World Kitchen, the maker of Pyrex in the U.S., and its competitor, Anchor Hocking, collectively make on average more than 70 million units of what is undoubtedly a staple of most kitchens and a popular cooking tool when preparing holiday meals.
The report contains ten precautions that may surprise cooks who have used glass bakeware. To minimize the chances of the glassware shattering, consumers should read and save the safety instructions from their glass bakeware and follow these safety rules:
* Always place hot glassware on a dry, cloth potholder or towel.
* Never use glassware for stovetop cooking or under a broiler.
* Always allow the oven to fully preheat before placing the glassware in the oven.
* Always cover the bottom of the dish with liquid before cooking meat or vegetables.
* Don't add liquid to hot glassware.
* If you're using the dish in a microwave, do not use browning elements, and avoid overheating oil and butter.
* Do not take dishes directly from the freezer to the oven or vice versa.
* Never place hot glassware directly on a countertop (or smoothtop), metal surface, on a damp towel, in the sink, or on a cold or wet surface.
* Inspect your dishes for chips, cracks, and scratches. Discard dishes with such damage.
* To avoid risks associated with glass dishes, consider using metal bakeware for conventional and convection ovens.
To find out about glass bakeware, Consumer Reports conducted an investigation that included testing in Consumer Reports' labs and outside labs, and gathering information from manufacturers, government agencies, experts, and consumers. When Pyrex was first marketed in 1915, it was made of a heat-resistant glass called borosilicate that previously was used to prevent glass railroad lanterns from shattering. While U.S. manufacturers of both Pyrex and Anchor Hocking have switched from borosilicate to soda lime glass for their glass bakeware, the magazine notes, samples of European-made glass bakeware obtained by Consumer Reports continue to consist of borosilicate. The manufacturers say their soda lime glass has advantages and is less likely to break when dropped or bumped. While the results from Consumer Reports' limited impact tests were highly variable, some samples of soda lime glass showed the highest impact resistance.
Consumer Reports tested both types of glass in its lab to see how they compared in extreme conditions likely to cause breakage. To test the dishes, Consumer Reports filled each pan with dry sand (which gets much hotter than food) and then placed the dishes in ovens set at varying temperatures. The testers then compared what happened when each hot dish was removed from the oven and placed on a wet granite countertop, a situation likely to induce thermal shock and contrary to each manufacturer's instructions for use. Consumer Reports notes that the bar was set high in the extreme tests because dishes that are scratched or damaged may not offer the same safety margin as new dishes, and users may ignore or be unaware of the usage instructions. Ten out of ten times the soda lime glass broke after baking at 450 degrees. But in the same conditions, the European borosilicate glassware did not break, though most did after baking at 500 degrees.
Some key highlights from the investigation include the following:
* Consumers in scores of cases reported glass bakeware unexpectedly shattering, according to federal documents, court papers, and interviews. When Consumer Reports examined 163 incidents (152 of which were from CPSC files) in detail, the analysis revealed 42 reports of injuries, ranging from minor burns or cuts to those requiring surgery. More than half of the incidents reportedly occurred while the bakeware was in the oven while almost a quarter occurred with the bakeware cooling on a counter or stovetop.
* When glass bakeware does shatter, consumers report, it can break into sharp shards that go flying, raising the risks of injuries. This contrasts with claims from one of the manufacturers that its glass bakeware breaks into "relatively small pieces generally lacking sharp edges."
* Consumers Union (CU), the nonprofit publisher of Consumer Reports, says manufacturers should imprint clearer and more prominent warnings on their bakeware, not just on the packaging that gets tossed upon first use. While hundreds of millions of dishes are used safely each year, CU believes the situation is serious enough that it has asked the Consumer Product Safety Commission (CPSC) to conduct a thorough study of glass bakeware on the market, with particular attention to the difference between bakeware made of soda lime glass and borosilicate. CU also urges consumers who experience glass bakeware unexpectedly shattering to report the incident to the CPSC at 800-638-2772 or info@cpsc.gov .
-----
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www.FayetteFrontPage.com
Twitter: @FayetteFP
/PRNewswire/ -- A year-long investigation by Consumer Reports reveals that while hundreds of millions of glass baking dishes are used safely each year, hot glassware can shatter unexpectedly, sometimes causing serious injuries. The report details several stories of glass bakeware breaking and shattering, leading off with the story of a grandmother on Thanksgiving Day who said she opened her oven to baste a ham only to have the glass dish shatter, sending pieces of glass and hot juices flying.
After reviewing scores of consumer reports filed with federal regulators about bakeware unexpectedly shattering, Consumers Union (CU), the nonprofit publisher of Consumer Reports, has asked the Consumer Product Safety Commission (CPSC) to conduct a thorough study of glass bakeware on the market. CU has also called on manufacturers to imprint warnings that are clearer and more prominent on their bakeware. "Part of the problem is that the fine print warnings are so tiny and they're part of the packaging that consumers often throw out," said Andrea Rock, senior editor, Consumer Reports.
The report is available in the January issue of Consumer Reports and online at www.ConsumerReports.org . In a typical year, the two main manufacturers of glass bakeware, World Kitchen, the maker of Pyrex in the U.S., and its competitor, Anchor Hocking, collectively make on average more than 70 million units of what is undoubtedly a staple of most kitchens and a popular cooking tool when preparing holiday meals.
The report contains ten precautions that may surprise cooks who have used glass bakeware. To minimize the chances of the glassware shattering, consumers should read and save the safety instructions from their glass bakeware and follow these safety rules:
* Always place hot glassware on a dry, cloth potholder or towel.
* Never use glassware for stovetop cooking or under a broiler.
* Always allow the oven to fully preheat before placing the glassware in the oven.
* Always cover the bottom of the dish with liquid before cooking meat or vegetables.
* Don't add liquid to hot glassware.
* If you're using the dish in a microwave, do not use browning elements, and avoid overheating oil and butter.
* Do not take dishes directly from the freezer to the oven or vice versa.
* Never place hot glassware directly on a countertop (or smoothtop), metal surface, on a damp towel, in the sink, or on a cold or wet surface.
* Inspect your dishes for chips, cracks, and scratches. Discard dishes with such damage.
* To avoid risks associated with glass dishes, consider using metal bakeware for conventional and convection ovens.
To find out about glass bakeware, Consumer Reports conducted an investigation that included testing in Consumer Reports' labs and outside labs, and gathering information from manufacturers, government agencies, experts, and consumers. When Pyrex was first marketed in 1915, it was made of a heat-resistant glass called borosilicate that previously was used to prevent glass railroad lanterns from shattering. While U.S. manufacturers of both Pyrex and Anchor Hocking have switched from borosilicate to soda lime glass for their glass bakeware, the magazine notes, samples of European-made glass bakeware obtained by Consumer Reports continue to consist of borosilicate. The manufacturers say their soda lime glass has advantages and is less likely to break when dropped or bumped. While the results from Consumer Reports' limited impact tests were highly variable, some samples of soda lime glass showed the highest impact resistance.
Consumer Reports tested both types of glass in its lab to see how they compared in extreme conditions likely to cause breakage. To test the dishes, Consumer Reports filled each pan with dry sand (which gets much hotter than food) and then placed the dishes in ovens set at varying temperatures. The testers then compared what happened when each hot dish was removed from the oven and placed on a wet granite countertop, a situation likely to induce thermal shock and contrary to each manufacturer's instructions for use. Consumer Reports notes that the bar was set high in the extreme tests because dishes that are scratched or damaged may not offer the same safety margin as new dishes, and users may ignore or be unaware of the usage instructions. Ten out of ten times the soda lime glass broke after baking at 450 degrees. But in the same conditions, the European borosilicate glassware did not break, though most did after baking at 500 degrees.
Some key highlights from the investigation include the following:
* Consumers in scores of cases reported glass bakeware unexpectedly shattering, according to federal documents, court papers, and interviews. When Consumer Reports examined 163 incidents (152 of which were from CPSC files) in detail, the analysis revealed 42 reports of injuries, ranging from minor burns or cuts to those requiring surgery. More than half of the incidents reportedly occurred while the bakeware was in the oven while almost a quarter occurred with the bakeware cooling on a counter or stovetop.
* When glass bakeware does shatter, consumers report, it can break into sharp shards that go flying, raising the risks of injuries. This contrasts with claims from one of the manufacturers that its glass bakeware breaks into "relatively small pieces generally lacking sharp edges."
* Consumers Union (CU), the nonprofit publisher of Consumer Reports, says manufacturers should imprint clearer and more prominent warnings on their bakeware, not just on the packaging that gets tossed upon first use. While hundreds of millions of dishes are used safely each year, CU believes the situation is serious enough that it has asked the Consumer Product Safety Commission (CPSC) to conduct a thorough study of glass bakeware on the market, with particular attention to the difference between bakeware made of soda lime glass and borosilicate. CU also urges consumers who experience glass bakeware unexpectedly shattering to report the incident to the CPSC at 800-638-2772 or info@cpsc.gov .
-----
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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
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www.FayetteFrontPage.com
Twitter: @FayetteFP
Wednesday, December 1, 2010
‘Tis the Season to Host a Cookie Exchange
(BUSINESS WIRE)--The aroma of fresh-baked cookies brings back good memories. It reminds us of our childhood, measuring out flour, chocolate chips and Karo syrup as we baked with Grandma, or maybe of quality time spent with our own children.
“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats”
Cookies will always be a timeless treat and a wonderful way to share memories across generations. They also make thoughtful gifts. If you haven’t considered hosting a cookie exchange, this holiday season is the perfect time to start.
“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats,” says celebrity pastry chef Malika Ameen, owner of ByMDesserts.com, a made-to-order gourmet cookie website. “More importantly, you’ll have the chance to share the joy of the season while spending precious time with your friends and family.”
Bring one of the following treats to your next cookie exchange and you’re guaranteed to be everyone’s favorite baker! Developed exclusively for Karo by celebrity chef Malika Ameen, the cookies are traditional recipes with a modern twist. The fruit lover in your life will delight in the Oat Crisps with Cranberries and Orange while the Maple Walnut Sticky Bars with Clove Scented Shortbread are heaven for the person who can discern what is absolutely divine. Can’t live without chocolate? Chocolate Crinkles are delightful as an elegant post-dinner dessert, paired with your favorite dessert wine or after dinner drink.
Visit www.KaroCookieExchange.com to upload your own Cookie Exchange recipes and win great culinary prizes!
Lace Oat Crisps with Cranberries and Orange
These elegant cookies require only a few minutes to put together. They have the toasty and warm flavor of brown sugar and molasses and a brightness from orange and cranberries. They are a beautiful teatime dessert or just a quick and easy holiday treat to share with loved ones.
Yield: 2 Dozen
Bake Time: 12-13 min
Ingredients
10 tablespoons unsalted butter
1 cup firmly packed dark brown sugar
½ cup granulated sugar
1 vanilla bean, seeds scraped or one teaspoon of vanilla extract
½ cup Karo® dark corn syrup
Zest of one orange
1 teaspoon freshly grated nutmeg
¼ teaspoon salt
3 cups thick rolled oats
1 cup sliced almonds with skin
1 cup dried cranberries, roughly chopped
Directions
Preheat oven to 350 degrees. In a medium sized bowl, combine sugars, vanilla bean and orange zest. Gently rub together with fingers until sugar looks slightly coarse. Heat butter and corn syrup on medium heat for 1-2 minutes until butter is melted. Add sugar mixture and whisk until smooth. Add in nutmeg, oats, almonds and cranberries. Mix until well incorporated.
Line a baking tray with parchment paper. Place one tablespoon of oat mixture on baking tray, leaving 3-4 inches between each. Press each cookie gently with the palm of your hand to help it spread evenly when baking. Bake crisps for 12-13 minutes until golden brown and bubbly. Cool for 15 minutes and then remove from baking tray.
Serve or store in an airtight container up to 4 days.
Maple Walnut Sticky Bars with Clove Scented Shortbread
These shortbread bars have an irresistibly crisp cookie bottom with a subtle hint of sweet, aromatic clove. The topping is quick and requires no additional baking. The result is a buttery toffee nut topping with a deep maple flavor. These bars are the perfect accompaniment to a strong hot cup of coffee. Sweet, sticky, buttery and absolutely divine!
Yield: 2 dozen
Bake Time: 15 to 18 minutes
Ingredients
Shortbread
½ cup (4 oz.) butter, at room temperature
1 ¼ cup of all purpose flour
½ teaspoon of kosher salt
1 teaspoon of ground cloves
¼ light brown sugar, firmly packed
1 teaspoon pure maple syrup
Walnut topping
9 tablespoons butter
2 cups walnut halves
1 ½ teaspoons pure maple syrup
¼ cup plus 1 teaspoon maple sugar*
¼ heaping teaspoon of salt
3 tablespoons Karo® light corn syrup
¼ cup + 1 ½ tablespoons heavy cream or evaporated milk
Directions
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper allowing a 2-inch overhang on two sides. Butter the lining (not overhang). Whisk together flour, salt, and ground cloves. Place ½ cup butter and ¼ cup brown sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium speed until pale and fluffy. Add flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared pan and chill 30 minutes or overnight.
Bake for 20-25 minutes until shortbread is a pale golden color and set in the middle.
For walnut topping, place butter and walnuts in a medium sized saucepan and cook over medium high heat, stirring constantly until nuts are fragrant. This will take 3-4 minutes and you will also see the butter become foamy. Add maple syrup, sugar, salt, corn syrup and cream. Boil, stirring constantly for 2 minutes. Remove from heat and let stand for 2 minutes. Spread over the shortbread crust and let completely cool. Lift shortbread out of dish using the parchment overhang. Cut into sixteen 2-inch squares. Store in an airtight container up to three days. Bars also freeze well for up to one month.
* Maple sugar is a specialty ingredient available at Whole Foods and specialty stores
Chocolate Crinkles
These are the ultimate decadent chocolate cookies. A cross between a cookie and a truffle, these crinkles are slightly crunchy on the outside and soft and gooey on the inside. These will be the most elegant cookies in your holiday repertoire and satisfy the most intense chocolate craving!
You can also take this cookie to the next level by adding sweet cardamom, which marries beautifully with chocolate.
Yield: 4 dozen
Bake Time: 8 minutes
Ingredients
2 cups all purpose flour
1½ teaspoons baking powder
¾ teaspoon salt
2 teaspoons ground cardamom (Optional)*
8 ounces unsweetened chocolate
¾ cup granulated sugar
¼ cup light brown sugar, loosely packed
2 Tablespoons butter, melted
3 Tablespoons Canola oil
2 Tablespoons Karo® light corn syrup
1 large egg yolk
2 Large eggs
2 teaspoons Vanilla extract
2 teaspoons Instant espresso powder (two teaspoons of VIA by Starbucks can be substituted)
1 teaspoon of hot water
¼ cup granulated sugar
¾ cup confectioners sugar
Directions
In a medium bowl whisk together well the flour, baking powder, salt and optional ground cardamom, and set aside. Melt the chocolate in the microwave on low power for one minute. Stir and microwave in intervals of 15 seconds for 2-3 minutes or until chocolate is melted. Let chocolate cool.
Mix together hot water and espresso powder and stir to form a smooth paste.
In a mixer with a paddle attachment, beat together sugars, butter, oil, and corn syrup to blend. On low speed beat in eggs, egg yolk, vanilla and coffee paste. Stop the mixer, scrape down the sides of the bowl with a spatula and continue to mix until thoroughly combined. Turn off mixer and add all of the melted chocolate. Mix on low until combined. Add all flour mixture at once and mix on low until combined. Chill dough overnight.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper or foil.
Remove rested dough from refrigerator and bring to room temperature. Scoop one tablespoon of dough and shape into a ball. Pour ¼ cup granulated sugar in a large shallow bowl and 1 cup confectioners sugar in another bowl. Roll dough in granulated sugar, and then in confectioner’s sugar. Place on prepared baking tray. Repeat with remaining dough.
Bake prepared cookies for 7-8 minutes at 325 degrees and remove from oven. Cookie centers will look wet and not set but this is what you are looking to see. Let cookies cool on the baking tray. If cookies are baked longer they will be firm in the center and much crisper. Store in an airtight container up to 3 days.
* Substitute cardamom with 2 teaspoons of cinnamon or a combination of allspice, ginger and nutmeg for “Spiced Chocolate Crinkles.”
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats”
Cookies will always be a timeless treat and a wonderful way to share memories across generations. They also make thoughtful gifts. If you haven’t considered hosting a cookie exchange, this holiday season is the perfect time to start.
“Cookie exchanges are a delicious way to share time-honored family recipes and sample an abundance of new treats,” says celebrity pastry chef Malika Ameen, owner of ByMDesserts.com, a made-to-order gourmet cookie website. “More importantly, you’ll have the chance to share the joy of the season while spending precious time with your friends and family.”
Bring one of the following treats to your next cookie exchange and you’re guaranteed to be everyone’s favorite baker! Developed exclusively for Karo by celebrity chef Malika Ameen, the cookies are traditional recipes with a modern twist. The fruit lover in your life will delight in the Oat Crisps with Cranberries and Orange while the Maple Walnut Sticky Bars with Clove Scented Shortbread are heaven for the person who can discern what is absolutely divine. Can’t live without chocolate? Chocolate Crinkles are delightful as an elegant post-dinner dessert, paired with your favorite dessert wine or after dinner drink.
Visit www.KaroCookieExchange.com to upload your own Cookie Exchange recipes and win great culinary prizes!
Lace Oat Crisps with Cranberries and Orange
These elegant cookies require only a few minutes to put together. They have the toasty and warm flavor of brown sugar and molasses and a brightness from orange and cranberries. They are a beautiful teatime dessert or just a quick and easy holiday treat to share with loved ones.
Yield: 2 Dozen
Bake Time: 12-13 min
Ingredients
10 tablespoons unsalted butter
1 cup firmly packed dark brown sugar
½ cup granulated sugar
1 vanilla bean, seeds scraped or one teaspoon of vanilla extract
½ cup Karo® dark corn syrup
Zest of one orange
1 teaspoon freshly grated nutmeg
¼ teaspoon salt
3 cups thick rolled oats
1 cup sliced almonds with skin
1 cup dried cranberries, roughly chopped
Directions
Preheat oven to 350 degrees. In a medium sized bowl, combine sugars, vanilla bean and orange zest. Gently rub together with fingers until sugar looks slightly coarse. Heat butter and corn syrup on medium heat for 1-2 minutes until butter is melted. Add sugar mixture and whisk until smooth. Add in nutmeg, oats, almonds and cranberries. Mix until well incorporated.
Line a baking tray with parchment paper. Place one tablespoon of oat mixture on baking tray, leaving 3-4 inches between each. Press each cookie gently with the palm of your hand to help it spread evenly when baking. Bake crisps for 12-13 minutes until golden brown and bubbly. Cool for 15 minutes and then remove from baking tray.
Serve or store in an airtight container up to 4 days.
Maple Walnut Sticky Bars with Clove Scented Shortbread
These shortbread bars have an irresistibly crisp cookie bottom with a subtle hint of sweet, aromatic clove. The topping is quick and requires no additional baking. The result is a buttery toffee nut topping with a deep maple flavor. These bars are the perfect accompaniment to a strong hot cup of coffee. Sweet, sticky, buttery and absolutely divine!
Yield: 2 dozen
Bake Time: 15 to 18 minutes
Ingredients
Shortbread
½ cup (4 oz.) butter, at room temperature
1 ¼ cup of all purpose flour
½ teaspoon of kosher salt
1 teaspoon of ground cloves
¼ light brown sugar, firmly packed
1 teaspoon pure maple syrup
Walnut topping
9 tablespoons butter
2 cups walnut halves
1 ½ teaspoons pure maple syrup
¼ cup plus 1 teaspoon maple sugar*
¼ heaping teaspoon of salt
3 tablespoons Karo® light corn syrup
¼ cup + 1 ½ tablespoons heavy cream or evaporated milk
Directions
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line with parchment paper allowing a 2-inch overhang on two sides. Butter the lining (not overhang). Whisk together flour, salt, and ground cloves. Place ½ cup butter and ¼ cup brown sugar into the bowl of an electric mixer fitted with a paddle attachment; mix on medium speed until pale and fluffy. Add flour mixture and 1 teaspoon maple syrup. Press dough evenly into bottom of prepared pan and chill 30 minutes or overnight.
Bake for 20-25 minutes until shortbread is a pale golden color and set in the middle.
For walnut topping, place butter and walnuts in a medium sized saucepan and cook over medium high heat, stirring constantly until nuts are fragrant. This will take 3-4 minutes and you will also see the butter become foamy. Add maple syrup, sugar, salt, corn syrup and cream. Boil, stirring constantly for 2 minutes. Remove from heat and let stand for 2 minutes. Spread over the shortbread crust and let completely cool. Lift shortbread out of dish using the parchment overhang. Cut into sixteen 2-inch squares. Store in an airtight container up to three days. Bars also freeze well for up to one month.
* Maple sugar is a specialty ingredient available at Whole Foods and specialty stores
Chocolate Crinkles
These are the ultimate decadent chocolate cookies. A cross between a cookie and a truffle, these crinkles are slightly crunchy on the outside and soft and gooey on the inside. These will be the most elegant cookies in your holiday repertoire and satisfy the most intense chocolate craving!
You can also take this cookie to the next level by adding sweet cardamom, which marries beautifully with chocolate.
Yield: 4 dozen
Bake Time: 8 minutes
Ingredients
2 cups all purpose flour
1½ teaspoons baking powder
¾ teaspoon salt
2 teaspoons ground cardamom (Optional)*
8 ounces unsweetened chocolate
¾ cup granulated sugar
¼ cup light brown sugar, loosely packed
2 Tablespoons butter, melted
3 Tablespoons Canola oil
2 Tablespoons Karo® light corn syrup
1 large egg yolk
2 Large eggs
2 teaspoons Vanilla extract
2 teaspoons Instant espresso powder (two teaspoons of VIA by Starbucks can be substituted)
1 teaspoon of hot water
¼ cup granulated sugar
¾ cup confectioners sugar
Directions
In a medium bowl whisk together well the flour, baking powder, salt and optional ground cardamom, and set aside. Melt the chocolate in the microwave on low power for one minute. Stir and microwave in intervals of 15 seconds for 2-3 minutes or until chocolate is melted. Let chocolate cool.
Mix together hot water and espresso powder and stir to form a smooth paste.
In a mixer with a paddle attachment, beat together sugars, butter, oil, and corn syrup to blend. On low speed beat in eggs, egg yolk, vanilla and coffee paste. Stop the mixer, scrape down the sides of the bowl with a spatula and continue to mix until thoroughly combined. Turn off mixer and add all of the melted chocolate. Mix on low until combined. Add all flour mixture at once and mix on low until combined. Chill dough overnight.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper or foil.
Remove rested dough from refrigerator and bring to room temperature. Scoop one tablespoon of dough and shape into a ball. Pour ¼ cup granulated sugar in a large shallow bowl and 1 cup confectioners sugar in another bowl. Roll dough in granulated sugar, and then in confectioner’s sugar. Place on prepared baking tray. Repeat with remaining dough.
Bake prepared cookies for 7-8 minutes at 325 degrees and remove from oven. Cookie centers will look wet and not set but this is what you are looking to see. Let cookies cool on the baking tray. If cookies are baked longer they will be firm in the center and much crisper. Store in an airtight container up to 3 days.
* Substitute cardamom with 2 teaspoons of cinnamon or a combination of allspice, ginger and nutmeg for “Spiced Chocolate Crinkles.”
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Monday, November 29, 2010
Have A Holiday Dessert Party With A Peppermint Twist
(NAPSI)-An easy way to entertain during the holidays is to have a dessert party. It’s great for the host because the time needed to make and serve dessert and beverages is much less than when a whole meal is planned. And guests almost always have time to make one last stop for something sweet, no matter what else is happening on a particular evening.
Here are a few hints to make your dessert party a little sweeter:
• Think red, white and pink instead of the usual red and green when coming up with decorations and recipes to serve family and friends. Tuck candy canes of various sizes in centerpieces and vases for an unexpected bit of fun.
• Save time and trouble for yourself by preparing the desserts ahead of time. That way, you too can enjoy the party and spend time with your guests.
• Serve the perfect holiday pair-frosty peppermint just tastes like the holidays and creamy chocolate is always popular. Combining the two can be even more delightful when you put out a pair of decadent desserts such as these made with Dreyer’s or Edy’s Slow Churned Peppermint Light Ice Cream. With half the fat and one-third fewer calories than regular ice cream, no one has to leave feeling like a bowl full of jelly.
Upside-Down Peppermint
Ice Cream Cake
1 box chocolate cake mix
½ can chocolate frosting
1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream
Peppermint candies or candy canes
Make two 9-inch cakes according to the package directions; cool completely. Remove from pan and cut the rounded top off one of the cakes to make one even layer. Wrap and freeze the second cake for later use. Soften ice cream at room temperature for 5−10 minutes. Wash pans and dry completely. Line them with plastic wrap or parchment. Carefully spread the ice cream in the pan using the entire container. Freeze for one hour or until very firm. Remove from freezer and spread the frosting over the ice cream and put the trimmed cake over the frosting. Cover tightly and freeze overnight. To serve, let frozen cake sit at room temperature for about 5 minutes. Unwrap and invert cake onto serving dish. Remove plastic wrap or parchment from the ice cream. Sprinkle crumbled pieces of peppermint candies over top of cake. Serve slices with whipped cream and garnish with candy canes, if desired.
Peppermint Ice Cream
Lollipops
1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream
Lollipop sticks
4 oz bittersweet chocolate or chocolate chips
4 oz white chocolate or white chocolate chips
2 tablespoons vegetable shortening
Holiday sprinkles and candies
Place a plate or other flat surface lined with parchment paper in the freezer for 15 minutes. Make round scoops of ice cream and place on parchment. Put a lollipop stick in each scoop of ice cream and freeze for 1 hour or up to 24 hours. When you are ready to dip the lollipops, melt chocolate and 1 tablespoon shortening in a bowl in the microwave. Use 20-second intervals until smooth. (Should take 40−60 seconds and no longer. Do not scorch the chocolate.) Let sit while repeating the process to melt the white chocolate and 1 tablespoon of shortening in the microwave until smooth. Place different sprinkles in separate small bowls. Dip each lollipop halfway into the chocolate and dip into sprinkles. Immediately put back into freezer to set. Repeat with remaining ice cream. Freeze completely before serving.
For more holiday ice cream dessert ideas and recipes, visit www.icecream.com.
------
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Here are a few hints to make your dessert party a little sweeter:
• Think red, white and pink instead of the usual red and green when coming up with decorations and recipes to serve family and friends. Tuck candy canes of various sizes in centerpieces and vases for an unexpected bit of fun.
• Save time and trouble for yourself by preparing the desserts ahead of time. That way, you too can enjoy the party and spend time with your guests.
• Serve the perfect holiday pair-frosty peppermint just tastes like the holidays and creamy chocolate is always popular. Combining the two can be even more delightful when you put out a pair of decadent desserts such as these made with Dreyer’s or Edy’s Slow Churned Peppermint Light Ice Cream. With half the fat and one-third fewer calories than regular ice cream, no one has to leave feeling like a bowl full of jelly.
Upside-Down Peppermint
Ice Cream Cake
1 box chocolate cake mix
½ can chocolate frosting
1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream
Peppermint candies or candy canes
Make two 9-inch cakes according to the package directions; cool completely. Remove from pan and cut the rounded top off one of the cakes to make one even layer. Wrap and freeze the second cake for later use. Soften ice cream at room temperature for 5−10 minutes. Wash pans and dry completely. Line them with plastic wrap or parchment. Carefully spread the ice cream in the pan using the entire container. Freeze for one hour or until very firm. Remove from freezer and spread the frosting over the ice cream and put the trimmed cake over the frosting. Cover tightly and freeze overnight. To serve, let frozen cake sit at room temperature for about 5 minutes. Unwrap and invert cake onto serving dish. Remove plastic wrap or parchment from the ice cream. Sprinkle crumbled pieces of peppermint candies over top of cake. Serve slices with whipped cream and garnish with candy canes, if desired.
Peppermint Ice Cream
Lollipops
1 container Dreyer’s/Edy’s Slow Churned Peppermint Light Ice Cream
Lollipop sticks
4 oz bittersweet chocolate or chocolate chips
4 oz white chocolate or white chocolate chips
2 tablespoons vegetable shortening
Holiday sprinkles and candies
Place a plate or other flat surface lined with parchment paper in the freezer for 15 minutes. Make round scoops of ice cream and place on parchment. Put a lollipop stick in each scoop of ice cream and freeze for 1 hour or up to 24 hours. When you are ready to dip the lollipops, melt chocolate and 1 tablespoon shortening in a bowl in the microwave. Use 20-second intervals until smooth. (Should take 40−60 seconds and no longer. Do not scorch the chocolate.) Let sit while repeating the process to melt the white chocolate and 1 tablespoon of shortening in the microwave until smooth. Place different sprinkles in separate small bowls. Dip each lollipop halfway into the chocolate and dip into sprinkles. Immediately put back into freezer to set. Repeat with remaining ice cream. Freeze completely before serving.
For more holiday ice cream dessert ideas and recipes, visit www.icecream.com.
------
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Sunday, November 28, 2010
Give homemade gifts from the kitchen this holiday season
(ARA) - Buttery chocolate cookie dough with chocolate chunks, nuts and marshmallows. Creamy caramels with apple cider and warm spices. These are just a taste of some of the irresistible sweets you could be gifting this holiday season.
Homemade holiday gifts deserve special presentations, but these finishing touches don't have to mean a lot of extra time or money. Break out the crafting supplies, hit up a vintage shop or venture online to gather an inspired collection of packaging materials. With a few simple tips, you can create a memorable presentation worthy of the sweet, buttery goodness inside.
* Create a candy cone. To package small, individually-wrapped candies such as Spiced Apple Caramels, find some festive paper at a craft or scrapbook store. Roll it into a cone and tape it shut at the seam. Add ribbon or other decorations and then fill the cone with candy.
* Think outside the cardboard box. Consider packaging your gifts in a simple wooden box with a festive bow tied around it. Visit your local craft store for interesting containers to help you break free of the typical cardboard variety.
* Take and bake. A ready-to-bake treat such as North Pole Cookie Dough is the perfect hostess gift. Consider presenting it in disposable pint-sized ice cream containers. You can find them online or simply ask for a few from your local ice cream shop. Just don't forget to add a festive tag with baking instructions.
* Be sure to label. Use festive gift tags with the name of your recipe so your lucky friends and family know what a special treat they're receiving. Custom complimentary gift tags can be found at butterisbest.com.
Visit ButterIsBest.com to find more holiday cookie and candy recipes courtesy of America's Dairy Farmers. While there, sign up for the daily holiday cookie e-newsletter, "Better Baking with Butter," available to subscribers from Nov. 22 to Dec. 25.
Spiced Apple Caramels
Makes about 75 caramels
Ingredients:
2 cups apple cider
2/3 cup heavy cream
1 teaspoon salt
1 teaspoon apple pie spice (If you cannot find apple pie spice, substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice.)
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
1/4 cup light corn syrup
1/2 cup (one stick) butter, cubed
Freshly ground cinnamon or course sea salt (optional)
Directions:
Pour cider into small saucepan and simmer over medium heat until reduced to 1/3 cup; approximately 35 to 40 minutes. Set aside to cool.
Line 8-inch square pan with buttered parchment paper or aluminum foil. In small bowl, combine heavy cream, salt, apple pie spice, cinnamon and reduced cider; set aside.
In large, heavy-bottom saucepan, combine sugar and corn syrup. Cook over low heat, stirring until sugar dissolves. Insert candy thermometer and simmer until syrup reaches 234 degrees.
Remove from heat, remove thermometer and very slowly whisk in cream mixture (mixture will foam and may spatter). Add cubed butter and stir or whisk until cream and butter are fully incorporated. Return pan to heat, reinsert thermometer and cook over low heat, stirring frequently, until temperature reaches 250 degrees.
Remove from heat and pour caramel into prepared pan; let mixture cool slightly, then sprinkle with freshly ground cinnamon or sea salt, if desired. Cool completely at room temperature or refrigerate until set.
Once set, remove caramel from pan lifting out by parchment paper or foil. Cut caramel into 3/4-inch squares. Wrap each piece in small wax paper square, twisting at each end. Store caramels in airtight container in cool place or refrigerate up to two weeks.
North Pole Cookie Dough
Makes three "pints" of dough or two dozen cookies
Ingredients:
1 1/2 cups semi-sweet chocolate chips
1 2/3 cups flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (two sticks) butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar
1 1/4 teaspoons pure vanilla extract
2 large eggs
1 cup semi-sweet chocolate chunks
1 cup roasted almonds or toasted walnuts, roughly chopped
1 1/2 cups mini marshmallows
Directions:
Place 1 1/2 cups chocolate chips in microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each, until chocolate is melted and smooth. Set bowl aside and cool to room temperature.
In medium bowl, whisk together flour, cocoa powder, baking soda and salt. In large bowl, beat butter and both sugars using electric mixer until light and fluffy. Add melted, cooled chocolate and vanilla, blend until fully incorporated. Add eggs, one at a time, beating well after each addition. Add flour mixture slowly; mixing until incorporated. Fold in chocolate chunks, nuts and mini marshmallows.
Fill pint containers with cookie dough and refrigerate up to four days or freeze up to one month. When giving as a gift, attach following baking instructions:
Preheat oven to 350 degrees. Drop dough by rounded tablespoons, or using small cookie scoop, onto parchment-lined baking sheets, about 1 inch apart. Flatten dough slightly using back of spoon. Bake 10 to 12 minutes, until edges are lightly cracked but centers are still soft.
Remove from oven and cool slightly on baking sheet before transferring cookies to wire rack to cool completely.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Homemade holiday gifts deserve special presentations, but these finishing touches don't have to mean a lot of extra time or money. Break out the crafting supplies, hit up a vintage shop or venture online to gather an inspired collection of packaging materials. With a few simple tips, you can create a memorable presentation worthy of the sweet, buttery goodness inside.
* Create a candy cone. To package small, individually-wrapped candies such as Spiced Apple Caramels, find some festive paper at a craft or scrapbook store. Roll it into a cone and tape it shut at the seam. Add ribbon or other decorations and then fill the cone with candy.
* Think outside the cardboard box. Consider packaging your gifts in a simple wooden box with a festive bow tied around it. Visit your local craft store for interesting containers to help you break free of the typical cardboard variety.
* Take and bake. A ready-to-bake treat such as North Pole Cookie Dough is the perfect hostess gift. Consider presenting it in disposable pint-sized ice cream containers. You can find them online or simply ask for a few from your local ice cream shop. Just don't forget to add a festive tag with baking instructions.
* Be sure to label. Use festive gift tags with the name of your recipe so your lucky friends and family know what a special treat they're receiving. Custom complimentary gift tags can be found at butterisbest.com.
Visit ButterIsBest.com to find more holiday cookie and candy recipes courtesy of America's Dairy Farmers. While there, sign up for the daily holiday cookie e-newsletter, "Better Baking with Butter," available to subscribers from Nov. 22 to Dec. 25.
Spiced Apple Caramels
Makes about 75 caramels
Ingredients:
2 cups apple cider
2/3 cup heavy cream
1 teaspoon salt
1 teaspoon apple pie spice (If you cannot find apple pie spice, substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice.)
1/2 teaspoon ground cinnamon
1 1/2 cups sugar
1/4 cup light corn syrup
1/2 cup (one stick) butter, cubed
Freshly ground cinnamon or course sea salt (optional)
Directions:
Pour cider into small saucepan and simmer over medium heat until reduced to 1/3 cup; approximately 35 to 40 minutes. Set aside to cool.
Line 8-inch square pan with buttered parchment paper or aluminum foil. In small bowl, combine heavy cream, salt, apple pie spice, cinnamon and reduced cider; set aside.
In large, heavy-bottom saucepan, combine sugar and corn syrup. Cook over low heat, stirring until sugar dissolves. Insert candy thermometer and simmer until syrup reaches 234 degrees.
Remove from heat, remove thermometer and very slowly whisk in cream mixture (mixture will foam and may spatter). Add cubed butter and stir or whisk until cream and butter are fully incorporated. Return pan to heat, reinsert thermometer and cook over low heat, stirring frequently, until temperature reaches 250 degrees.
Remove from heat and pour caramel into prepared pan; let mixture cool slightly, then sprinkle with freshly ground cinnamon or sea salt, if desired. Cool completely at room temperature or refrigerate until set.
Once set, remove caramel from pan lifting out by parchment paper or foil. Cut caramel into 3/4-inch squares. Wrap each piece in small wax paper square, twisting at each end. Store caramels in airtight container in cool place or refrigerate up to two weeks.
North Pole Cookie Dough
Makes three "pints" of dough or two dozen cookies
Ingredients:
1 1/2 cups semi-sweet chocolate chips
1 2/3 cups flour
1/3 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup (two sticks) butter, softened
1/2 cup dark brown sugar, packed
1/2 cup sugar
1 1/4 teaspoons pure vanilla extract
2 large eggs
1 cup semi-sweet chocolate chunks
1 cup roasted almonds or toasted walnuts, roughly chopped
1 1/2 cups mini marshmallows
Directions:
Place 1 1/2 cups chocolate chips in microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each, until chocolate is melted and smooth. Set bowl aside and cool to room temperature.
In medium bowl, whisk together flour, cocoa powder, baking soda and salt. In large bowl, beat butter and both sugars using electric mixer until light and fluffy. Add melted, cooled chocolate and vanilla, blend until fully incorporated. Add eggs, one at a time, beating well after each addition. Add flour mixture slowly; mixing until incorporated. Fold in chocolate chunks, nuts and mini marshmallows.
Fill pint containers with cookie dough and refrigerate up to four days or freeze up to one month. When giving as a gift, attach following baking instructions:
Preheat oven to 350 degrees. Drop dough by rounded tablespoons, or using small cookie scoop, onto parchment-lined baking sheets, about 1 inch apart. Flatten dough slightly using back of spoon. Bake 10 to 12 minutes, until edges are lightly cracked but centers are still soft.
Remove from oven and cool slightly on baking sheet before transferring cookies to wire rack to cool completely.
-----
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Twitter: @FayetteFP
Friday, November 19, 2010
Kick Your Thanksgiving Hangover Cold Turkey with a Little Help From Meehan's Public House Downtown
Kick your Thanksgiving hangover by celebrating the “after” holiday weekend at Meehan’s Public House Downtown. Meehan’s, Executive Chef, Jordan Wakefield has devised an exclusive “Holiday Hangover” menu available for three days beginning Friday, November 26th. The menu, which is sure to please even the most judicious taste buds, will feature delicious dishes and entrees including:
Fried Pickles
$7
~
Crab & Artichoke Dip
$8
~
"Hair of the Dog" Omelete
Scottish Bangers, Green Peppers, Vidalia Onions, Jalapenos,
Chantrelle Mushrooms & Grafton Cheddar
$9
~
Chef's Full Proof Bicuits & Gravy
Two Buttermilk Biscuits Covered with Chef's Old Man's Sausage Gravy
$8
~
Oscar's Pork Chilaquiles
House Smoked Kurabuta Pork, Stewed Tortillas, Queso, Avacado, Radish, Grilled Onions,
Tomato Filets, Sour Cream, Cilantro & Two Eggs, Any Style
$14
~
Drunken Irish Nachos
Waffle Cut Fries, Black Beans, Corn, Lettuce, Pico, Avocado, Jalapenos, Lettuce,
& Guinness Stout Queso
$11
~
The "Show Stopper"
Two Buttermilk Fried Chicken Tenders, "JDub's" Homemade Bacon & Sausage, Fried Egg,
House Smoked Pork Butt, Guinness Mustard ALL between Two Grilled Cheese Sandwiches!
$15
~
"Sloppy Patty"
Painted Hills Ground Beef with Smithwicks BBQ Sauce & Toasted Challa Bun
$12
~
Meehan's Burger
Wispride Cheddar, Applewood Bacon, Iceberg Lettuce, & Tomato on English Muffin
$10
~
101 Meatloaf
Ground Bison, Ground Beef, Italian Sausage with Hericot Verts and Garlic Mashed Potato's
$14
Smoked Beef Briskett Burrito
AnaheimChile Coleslaw, Georgia Cane BBQ Sauce & Poblano Queso
$15
~
Traditional Irish Breakfast
Bangers, Irish Rashers, Sauteed Mushrooms & Onions, Tomato's, Black and White Pudding,
Soda Bread, Baked Beans, & 2 Eggs Any Style
$13
~
Guinness Fish N' Chips
Guinness Battered Cod with French Fries, Tartar Sauce & ColeSlaw
5oz - $9 10oz - $14
And, that’s not all.
On Friday, November 26th Meehan’s Downtown will open its doors at 1:30 p.m. just in time for the highly anticipated Auburn vs. Alabama game which kicks off at 2:30 p.m. Then at 7:00 p.m. hometown favorites, Atlanta Thrashers will hit the ice to take on the mighty Montreal Canadians. But, make sure to hang onto your Thrashers ticket stubs and jerseys. Meehan’s Downtown will offer 50% off every item on the Holiday Hangover menu as well as $5 Guinness (the true Hangover Helper) and $5 Absolut and Bacardi cocktails to anyone wearing a Thrashers jersey or donning their game day ticket stub.
And, if that’s still not enough, Meehan’s Downtown will give guests a one-time $10 meal credit to use on a return visit, before the end of the year, by simply dropping off a donated winter fleece or blanket at coat check. Only one $10 credit can be used at each return visit.
Partake in this year’s Thanksgiving festivities at Meehan’s Downtown by cheering on your favorite team as you enjoy mouth-watering bites from Meehan’s exclusive, three day Thanksgiving menu. Kick your holiday hangover by celebrating the holiday at one of the city’s best Irish pubs.
Meehan’s Public House Downtown is located at 180 Peachtree Street, Atlanta Georgia 30303 and will be open Wednesday, November 24th from 11:30 a.m. to 2 a.m., Friday, November 26th from 1:30 p.m. to 3 a.m., Saturday, November 27th from 11:30 a.m. to 3 a.m., and Sunday, November 28th from noon to midnight.
---
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
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www.FayetteFrontPage.com
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Fried Pickles
$7
~
Crab & Artichoke Dip
$8
~
"Hair of the Dog" Omelete
Scottish Bangers, Green Peppers, Vidalia Onions, Jalapenos,
Chantrelle Mushrooms & Grafton Cheddar
$9
~
Chef's Full Proof Bicuits & Gravy
Two Buttermilk Biscuits Covered with Chef's Old Man's Sausage Gravy
$8
~
Oscar's Pork Chilaquiles
House Smoked Kurabuta Pork, Stewed Tortillas, Queso, Avacado, Radish, Grilled Onions,
Tomato Filets, Sour Cream, Cilantro & Two Eggs, Any Style
$14
~
Drunken Irish Nachos
Waffle Cut Fries, Black Beans, Corn, Lettuce, Pico, Avocado, Jalapenos, Lettuce,
& Guinness Stout Queso
$11
~
The "Show Stopper"
Two Buttermilk Fried Chicken Tenders, "JDub's" Homemade Bacon & Sausage, Fried Egg,
House Smoked Pork Butt, Guinness Mustard ALL between Two Grilled Cheese Sandwiches!
$15
~
"Sloppy Patty"
Painted Hills Ground Beef with Smithwicks BBQ Sauce & Toasted Challa Bun
$12
~
Meehan's Burger
Wispride Cheddar, Applewood Bacon, Iceberg Lettuce, & Tomato on English Muffin
$10
~
101 Meatloaf
Ground Bison, Ground Beef, Italian Sausage with Hericot Verts and Garlic Mashed Potato's
$14
Smoked Beef Briskett Burrito
AnaheimChile Coleslaw, Georgia Cane BBQ Sauce & Poblano Queso
$15
~
Traditional Irish Breakfast
Bangers, Irish Rashers, Sauteed Mushrooms & Onions, Tomato's, Black and White Pudding,
Soda Bread, Baked Beans, & 2 Eggs Any Style
$13
~
Guinness Fish N' Chips
Guinness Battered Cod with French Fries, Tartar Sauce & ColeSlaw
5oz - $9 10oz - $14
And, that’s not all.
On Friday, November 26th Meehan’s Downtown will open its doors at 1:30 p.m. just in time for the highly anticipated Auburn vs. Alabama game which kicks off at 2:30 p.m. Then at 7:00 p.m. hometown favorites, Atlanta Thrashers will hit the ice to take on the mighty Montreal Canadians. But, make sure to hang onto your Thrashers ticket stubs and jerseys. Meehan’s Downtown will offer 50% off every item on the Holiday Hangover menu as well as $5 Guinness (the true Hangover Helper) and $5 Absolut and Bacardi cocktails to anyone wearing a Thrashers jersey or donning their game day ticket stub.
And, if that’s still not enough, Meehan’s Downtown will give guests a one-time $10 meal credit to use on a return visit, before the end of the year, by simply dropping off a donated winter fleece or blanket at coat check. Only one $10 credit can be used at each return visit.
Partake in this year’s Thanksgiving festivities at Meehan’s Downtown by cheering on your favorite team as you enjoy mouth-watering bites from Meehan’s exclusive, three day Thanksgiving menu. Kick your holiday hangover by celebrating the holiday at one of the city’s best Irish pubs.
Meehan’s Public House Downtown is located at 180 Peachtree Street, Atlanta Georgia 30303 and will be open Wednesday, November 24th from 11:30 a.m. to 2 a.m., Friday, November 26th from 1:30 p.m. to 3 a.m., Saturday, November 27th from 11:30 a.m. to 3 a.m., and Sunday, November 28th from noon to midnight.
---
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Click to read MORE news:
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Facebook: http://facebook.com/ArtsAcrossGA
www.FayetteFrontPage.com
Twitter: @FayetteFP
Tuesday, November 16, 2010
Brunch: an elegant way to bring the family together for the holidays
(ARA) - Holiday meals are special times to bring the family together and entertain loved ones. While entertaining during the holidays is enjoyable, it requires meal planning and a lot of time in the kitchen - especially when hosting a large group. Serving brunch is a perfect way to create an elegant meal with ease. Adding slight touches to typical brunch dishes can turn a usual weekend occurrence into a special holiday meal.
For example, instead of omelets, make frittatas. Instead of bacon make praline bacon, or prepare latkes in place of breakfast potatoes. Little twists like these are creative ways to tell your guests that they are attending a special meal for a holiday occasion. "Entertaining holiday guests with brunch is a great way to prepare a meal that really impresses your guests, without spending all day in the kitchen," says celebrity chef Michael Symon. "And since there isn't a 'traditional' holiday brunch menu, you can be super creative." Preparation of these more unique dishes is easier than you may think.
The right equipment is crucial to a successful, stress-free brunch. The Calphalon Unison Nonstick Frittata Pans are an easy-to-use nonstick cookware set that can help execute that delectable Baked Polish Frittata. The two nonstick pans' handles interlock and clamp together so you can flip frittatas on the stovetop. The Calphalon Unison Frittata Pan is oven-safe up to 500 degrees Fahrenheit, for adding that crispy finish to egg dishes in the oven. And, it is also dishwasher-safe, so clean-up for your holiday brunch will be a breeze.
If you are cooking for a sizeable crowd, you may want to invest in a nonstick griddle that fits over two burners so you can prepare several dishes all at once. Look for a nonstick griddle with a removable rack so you have the option of roasting foods as well as making delicate dishes like eggs and pancakes. And if you're craving a menu with extra fun and distinction, consider a kabob grill pan that spans two burners and features removable skewers. A grilled feast of fruit and breakfast meat kabobs will certainly make an impression.
"Holiday visits and meals are awesome opportunities to build memories," Symon says. "And it's important to treat your guests well by serving dishes made with useful cookware for a holiday brunch they'll never forget."
To create Michael Symon's unique frittata, follow his recipe for baked Polish frittata:
Baked Polish Frittata
Ingredients:
1 bunch scallions, sliced
1 clove minced garlic
1 tablespoon olive oil
3 tablespoons rye flour
1 1/2 ounces milk
2/3 cup sour cream
4 eggs, beaten
1 tablespoon chopped cilantro
1 tablespoon chopped flat leaf parsley
2 tablespoons melted butter
Salt and pepper, to taste
1 cup cooked chopped spinach
2 red peppers, diced small
6 ounces crumbled feta cheese
Directions:
Preheat the oven to 350 degrees. Saute scallions and garlic in oil and place on the bottom of an oiled Calphalon Unison Frittata Pan. In a mixing bowl, mix flour, milk, sour cream, eggs, herbs, butter and seasoning. Add vegetables to the scallions and garlic in the frittata pan. Pour the egg mixture on top and cover with crumbled feta. Bake in the oven for 40 to 45 minutes.
-----
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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
For example, instead of omelets, make frittatas. Instead of bacon make praline bacon, or prepare latkes in place of breakfast potatoes. Little twists like these are creative ways to tell your guests that they are attending a special meal for a holiday occasion. "Entertaining holiday guests with brunch is a great way to prepare a meal that really impresses your guests, without spending all day in the kitchen," says celebrity chef Michael Symon. "And since there isn't a 'traditional' holiday brunch menu, you can be super creative." Preparation of these more unique dishes is easier than you may think.
The right equipment is crucial to a successful, stress-free brunch. The Calphalon Unison Nonstick Frittata Pans are an easy-to-use nonstick cookware set that can help execute that delectable Baked Polish Frittata. The two nonstick pans' handles interlock and clamp together so you can flip frittatas on the stovetop. The Calphalon Unison Frittata Pan is oven-safe up to 500 degrees Fahrenheit, for adding that crispy finish to egg dishes in the oven. And, it is also dishwasher-safe, so clean-up for your holiday brunch will be a breeze.
If you are cooking for a sizeable crowd, you may want to invest in a nonstick griddle that fits over two burners so you can prepare several dishes all at once. Look for a nonstick griddle with a removable rack so you have the option of roasting foods as well as making delicate dishes like eggs and pancakes. And if you're craving a menu with extra fun and distinction, consider a kabob grill pan that spans two burners and features removable skewers. A grilled feast of fruit and breakfast meat kabobs will certainly make an impression.
"Holiday visits and meals are awesome opportunities to build memories," Symon says. "And it's important to treat your guests well by serving dishes made with useful cookware for a holiday brunch they'll never forget."
To create Michael Symon's unique frittata, follow his recipe for baked Polish frittata:
Baked Polish Frittata
Ingredients:
1 bunch scallions, sliced
1 clove minced garlic
1 tablespoon olive oil
3 tablespoons rye flour
1 1/2 ounces milk
2/3 cup sour cream
4 eggs, beaten
1 tablespoon chopped cilantro
1 tablespoon chopped flat leaf parsley
2 tablespoons melted butter
Salt and pepper, to taste
1 cup cooked chopped spinach
2 red peppers, diced small
6 ounces crumbled feta cheese
Directions:
Preheat the oven to 350 degrees. Saute scallions and garlic in oil and place on the bottom of an oiled Calphalon Unison Frittata Pan. In a mixing bowl, mix flour, milk, sour cream, eggs, herbs, butter and seasoning. Add vegetables to the scallions and garlic in the frittata pan. Pour the egg mixture on top and cover with crumbled feta. Bake in the oven for 40 to 45 minutes.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Safe Turkey Frying a Hot Topic as More Home Chefs Experiment with Southern Thanksgiving Tradition
/PRNewswire/ -- More people are interested in fried turkey than ever before, a scrumptious trend right before Thanksgiving. And with more people sampling the crunchy goodness that comes from the combination of hot oil and succulent poultry, there's an increased demand for preparing the holiday feast safely.
With the right turkey frying recipe, equipment and safety precautions, the only thing that should be ablaze at Thanksgiving are compliments for chefs.
A majority of consumers (58 percent) want a safer way to fry turkey, according to a 2010 survey by Masterbuilt, which makes cooking homemade meals easy by designing and building safe, versatile and quality fryers, smokers and grills. A Georgia family business run by CEO John McClemore, Masterbuilt offers the following turkey frying tips:
* Thaw: Turkeys must be safely thawed before they're fried. Partially frozen turkeys have ice right under the skin. Ice converts to water and then to steam. The means of escape is for the water to turn into a bubble in the hot oil. No ice? No problem.
* Watch pets and children: Monitor your turkey frying. Never leave hot oil unattended. While fried turkey cooks relatively quickly compared to roasting (3-5 minutes per pound, meaning a 12-pound turkey is done in about an hour), it needs to be watched to ensure the meal is the only thing that gets cooked.
* Equipment: Never use a propane unit inside a house, covered porch or garage to fry a turkey. Flames and enclosure spaces are a recipe for trouble and a call to 911. Indoor and countertop preparation is possible only with electric units designed for such use (like the Butterball Indoor Electric Turkey Fryer by Masterbuilt, complete with CSA certification.) Check for safety features, like thermostats to prevent overheating, lids that close and rubber feet that keep fryers safely on countertops.
* Oil: Do not overfill your oil. Let used oil cool completely, overnight if necessary. Oil can be used up to five times before it should be disposed.
"Deep-fried turkeys create memorable family moments. The noise of the bubbling oil, the smell of the frying and the unique taste of the turkey signal a special celebration for families across the country. Traditions are important and so is safety," said McClemore, a chef himself who's authored "Dadgum That's Good," a cookbook of down home favorites. (More info: www.dadgumthatsgood.com.)
Consumers feel positive about fried turkey and would welcome more opportunities to enjoy it, according to Masterbuilt's survey this year. Other survey results include:
* The most common reasons for not having fried a turkey are a lack of equipment (46 percent) and a lack of knowledge about how to fry a turkey (39 percent).
* Consumers who were aware of fried turkey also wished that they could have it more often; with 25 percent saying they would like to eat it at least once a month.
* 62 percent of those who are familiar with the taste of fried turkey agree vs. 16 percent of those who are unfamiliar with the taste of fried turkey.
Recipe: Cajun-Fried Turkey
Ingredients
1 10 to 12 pound fresh or frozen turkey
2 Gallons oil for frying
1 (16-ounce) bottle Butterball Buttery Creole Turkey Marinade
Butterball Cajun Turkey Seasoning to taste
Directions
Completely thaw turkey, if frozen. Preheat oil to 400º F. Remove giblets and neck; reserve for other uses. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg and thigh. Sprinkle turkey generously with Butterball Cajun Seasoning. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Maintain oil temperature around
350° F. Fry turkey for 3 1/2 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180º F. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Carefully carve with sharp knife.
-----
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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
With the right turkey frying recipe, equipment and safety precautions, the only thing that should be ablaze at Thanksgiving are compliments for chefs.
A majority of consumers (58 percent) want a safer way to fry turkey, according to a 2010 survey by Masterbuilt, which makes cooking homemade meals easy by designing and building safe, versatile and quality fryers, smokers and grills. A Georgia family business run by CEO John McClemore, Masterbuilt offers the following turkey frying tips:
* Thaw: Turkeys must be safely thawed before they're fried. Partially frozen turkeys have ice right under the skin. Ice converts to water and then to steam. The means of escape is for the water to turn into a bubble in the hot oil. No ice? No problem.
* Watch pets and children: Monitor your turkey frying. Never leave hot oil unattended. While fried turkey cooks relatively quickly compared to roasting (3-5 minutes per pound, meaning a 12-pound turkey is done in about an hour), it needs to be watched to ensure the meal is the only thing that gets cooked.
* Equipment: Never use a propane unit inside a house, covered porch or garage to fry a turkey. Flames and enclosure spaces are a recipe for trouble and a call to 911. Indoor and countertop preparation is possible only with electric units designed for such use (like the Butterball Indoor Electric Turkey Fryer by Masterbuilt, complete with CSA certification.) Check for safety features, like thermostats to prevent overheating, lids that close and rubber feet that keep fryers safely on countertops.
* Oil: Do not overfill your oil. Let used oil cool completely, overnight if necessary. Oil can be used up to five times before it should be disposed.
"Deep-fried turkeys create memorable family moments. The noise of the bubbling oil, the smell of the frying and the unique taste of the turkey signal a special celebration for families across the country. Traditions are important and so is safety," said McClemore, a chef himself who's authored "Dadgum That's Good," a cookbook of down home favorites. (More info: www.dadgumthatsgood.com.)
Consumers feel positive about fried turkey and would welcome more opportunities to enjoy it, according to Masterbuilt's survey this year. Other survey results include:
* The most common reasons for not having fried a turkey are a lack of equipment (46 percent) and a lack of knowledge about how to fry a turkey (39 percent).
* Consumers who were aware of fried turkey also wished that they could have it more often; with 25 percent saying they would like to eat it at least once a month.
* 62 percent of those who are familiar with the taste of fried turkey agree vs. 16 percent of those who are unfamiliar with the taste of fried turkey.
Recipe: Cajun-Fried Turkey
Ingredients
1 10 to 12 pound fresh or frozen turkey
2 Gallons oil for frying
1 (16-ounce) bottle Butterball Buttery Creole Turkey Marinade
Butterball Cajun Turkey Seasoning to taste
Directions
Completely thaw turkey, if frozen. Preheat oil to 400º F. Remove giblets and neck; reserve for other uses. If present, remove and discard plastic leg holder and pop-up timer. Rinse turkey well with cold water; drain cavity. Dry turkey well with paper towels. Inject 1/2 cup marinade into each side of breast. Inject 1/4 cup marinade into each leg and thigh. Sprinkle turkey generously with Butterball Cajun Seasoning. Place turkey, breast side up, in basket. Slowly lower basket into hot oil; be cautious of splattering oil. Maintain oil temperature around
350° F. Fry turkey for 3 1/2 minutes per pound. Remove from oil to check doneness. Insert an instant-read thermometer in the meaty part of the thigh; it is done when it reads 180º F. Remove from hot oil and drain on paper towels. Let rest 15 minutes. Carefully carve with sharp knife.
-----
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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Friday, November 12, 2010
Cool Food For Kids
(NAPSI)-With a growing obesity crisis in America, now is the time to help children understand more about healthy food choices, well-balanced meals, portion control and the benefits of increased physical activity. With most families constantly on the go, however, dining together at home, healthful eating and family exercise often go by the wayside.
Fortunately, you can find help in the frozen-food aisles of your local grocery store to easily bring your family together at mealtime. Whether it’s a complementary side dish or a complete ready-to-heat-and-eat meal, there are many great-tasting, nutritious options you can get from the freezer to the table in minutes—and all for a very good value.
Special deals on many popular frozen foods were found in October when the National Frozen & Refrigerated Foods Association (NFRA) celebrates Cool Food for Kids. Try these Cool Tips from the NFRA to help develop healthful family lifestyles:
• Check serving sizes on the nutrition labels to keep your food portions at just the right amount.
• Frozen foods can make it easy to put a cool dinner together—try frozen vegetables, potatoes, chicken or fish.
• Get your family up and moving by planning fun activities after dinner.
Most importantly, get your day started off with a great breakfast, such as this one:
Morning Glory Egg Sandwich
2 frozen “everything” bagels, thawed and toasted
⅓ cup frozen chopped mixed peppers, thawed
1½ cups egg substitute
3 Tbsp fat-free milk
¼ cup part-skim mozzarella cheese
salt and pepper to taste
Coat skillet with cooking spray. Add peppers; cook over medium heat for about 3 minutes. Whisk egg substitute and milk together; pour into skillet with peppers, and stir occasionally while cooking, until eggs reach desired doneness. Stir in cheese and salt and pepper to taste. Spoon half mixture on each toasted bagel. Serve with “heat and serve” fully prepared turkey sausage and a calcium-rich orange juice, if desired. Serves 2.
For more recipes, tips and information on frozen foods, visit www.EasyHomeMeals.com or Facebook at www.facebook.com/EasyHomeMeals. You can also find rules and details for entering a $7,500 Sweepstakes.
-----
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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Fortunately, you can find help in the frozen-food aisles of your local grocery store to easily bring your family together at mealtime. Whether it’s a complementary side dish or a complete ready-to-heat-and-eat meal, there are many great-tasting, nutritious options you can get from the freezer to the table in minutes—and all for a very good value.
Special deals on many popular frozen foods were found in October when the National Frozen & Refrigerated Foods Association (NFRA) celebrates Cool Food for Kids. Try these Cool Tips from the NFRA to help develop healthful family lifestyles:
• Check serving sizes on the nutrition labels to keep your food portions at just the right amount.
• Frozen foods can make it easy to put a cool dinner together—try frozen vegetables, potatoes, chicken or fish.
• Get your family up and moving by planning fun activities after dinner.
Most importantly, get your day started off with a great breakfast, such as this one:
Morning Glory Egg Sandwich
2 frozen “everything” bagels, thawed and toasted
⅓ cup frozen chopped mixed peppers, thawed
1½ cups egg substitute
3 Tbsp fat-free milk
¼ cup part-skim mozzarella cheese
salt and pepper to taste
Coat skillet with cooking spray. Add peppers; cook over medium heat for about 3 minutes. Whisk egg substitute and milk together; pour into skillet with peppers, and stir occasionally while cooking, until eggs reach desired doneness. Stir in cheese and salt and pepper to taste. Spoon half mixture on each toasted bagel. Serve with “heat and serve” fully prepared turkey sausage and a calcium-rich orange juice, if desired. Serves 2.
For more recipes, tips and information on frozen foods, visit www.EasyHomeMeals.com or Facebook at www.facebook.com/EasyHomeMeals. You can also find rules and details for entering a $7,500 Sweepstakes.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
Wednesday, November 10, 2010
Cold weather can't keep fruit off the menu with these fun, healthy tips
(ARA) - There's no debating the nutritional benefits and taste appeal of fresh fruit. But the arrival of winter can mean health-conscious families face a fruit dilemma. Do you pay high prices for imported or hothouse fruit that may not be as flavorful as fruit grown in season? Or do you forgo fruit - and its health benefits - until its back in season where you live?
Fortunately when the weather is cold and many fruits are out of season, there are plenty of alternatives - options that still deliver the great taste and nutritional benefits that make us love fruit. Apples, especially, are healthful and versatile. Whether you chomp a fresh apple, sip some apple juice or savor some apple sauce, consuming apples has been linked to a number of health benefits. According to Deanna Segrave-Daly, RD, LDN top reasons to snack on apples include:
* Help prevent a decline in memory and brain function. Researchers at the University of Massachusetts Lowell (UML) have conducted a study showing the nutrients in apples are vital for communication between brain nerve cells.
* Ante up your antioxidants with apples. Leave the apple peel intact, this part is rich in antioxidants, specifically flavonoids, which protect against cell damage.
* One of the healthiest fruit around. A volume of research has linked apples' unique combination of antioxidants to reduce one's risk for age-related cancers, heart disease and cognitive illnesses.
* Breathe easily. Apples and apple juice may have a protective effect against the development of childhood asthmas and wheezing symptoms to assist lung function in kids.
* Read the label. Stick to all natural ingredients; most applesauces are made with high-fructose corn syrup, which provides extra calories but little nutrition.
The fruit experts at Tree Top offer some helpful hints for keeping fruit in your diet throughout the winter:
For breakfast
* Frozen fruit makes a great topper for everything from morning pancakes to a bowl of frozen yogurt. Freezing preserves the freshness and nutritional value of fruit, and keeping a bag or two of frozen fruit on hand is a convenient way to keep fruit in your child's diet all year round.
* Indulge yourself like a child with a treat that packs a grown-up nutritional punch - smoothies. Blend low-fat milk or yogurt with fresh apples or other fruit. To really ramp up the nutritional value, toss in a handful of leafy greens - it won't detract from the taste, but it will add significant nutritional value.
For lunch
* Most kids love apples. Toss a cup of natural or naturally sweetened applesauce into your child's lunchbox, and you'll be giving them a healthy, fun snack. You can even mix it up with varieties that blend apples with raspberry or strawberry.
* Replace sugary soft drinks and soda pop with all-natural fruit juices. Just remember, fruit juices contain natural sugars found in fruits, so be sure to follow dietary guidelines for daily allowances.
For snack time
* For a punch of vitamin C and protein that's so much fun kids won't know it's good for them, mix apple sauce with peanut butter for a tasty dip for apples and other fruits and vegetables. Tree Top natural apple sauces in a variety of flavors are made from 100 percent USA apples and are a good source of vitamin C.
For dinner time
* When baking, consider substituting apple sauce for 3/4 of the oil or butter. The swap works in most baked goods, such as brownies, cakes and muffins. It's a great way to cut back on the fat and calories in your holiday baking this year.
* Saute vegetables in Tree Top's Apple Cider or Apple Berry Juice. It will add plenty of flavor but with significantly less calories and no fat.
* Cook with apples, apple sauce and apple juice to enhance flavor and reduce fat and calories.
Here are two recipes, winners of Tree Top's "America's Secret Ingredient" recipe contest, to try this holiday season or even as a breakfast or dinner option!
Apple toffee French toast with apple syrup
Ingredients:
French toast ingredients:
8 cups French bread, cut into 1 inch cubes
3 tart apples, peeled, chopped
1 (8-ounce) package cream cheese, softened
3/4 cup brown sugar
1/4 cup sugar
1/4 cup Tree Top Apple Juice
3/4 cup milk
2 teaspoons vanilla, divided
1/2 cup English toffee bits
5 eggs
Apple syrup ingredients:
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups Tree Top Apple Juice
2 tablespoons lemon juice
5 tablespoons butter
French toast directions:
Place half the bread cubes in a greased 13-by-9-inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, Tree Top Apple Juice and one teaspoon vanilla until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another large bowl, beat the eggs, milk and vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean. Serve French toast with Apple Syrup. While baking French toast, prepare syrup.
Apple syrup directions:
In a medium-size saucepan whisk together sugar, cornstarch, cinnamon, nutmeg, Tree Top Apple Juice and lemon juice and heat to a boil, whisking constantly. Boil for one minute. Add butter. Serve over warm apple toffee French toast. For a thicker syrup simply reduce the amount of juice.
Poached gingered apple sea bass
Ingredients:
4 (6-ounce) sea bass fillets (about 1 inch thick, cut in 2-inch chunks)
2 teaspoons lemon pepper seasoning
32 ounces chicken broth, low sodium
1/8 cup Tree Top Apple Juice Frozen Concentrate
2 1/2 tablespoons minced ginger root
1 serrano chili pepper, seeds and stems removed, finely chopped
1 package mini multicolored mini peppers (stems removed, cut in rings)
2 cups stringless sugar snap peas
1/2 cup chopped Pink Lady apple
1/4 cup chopped green onions
2 tablespoons finely minced fresh basil
Pink finishing salt or salt of choice
Directions:
Sprinkle both sides of fish with lemon pepper; set aside. In a high-walled 12-inch skillet, on high, bring to a boil broth, apple concentrate, ginger root and serrano pepper. Cover skillet, reduce heat to simmer, cook for five minutes. Meanwhile, slice peppers in 1/4-inch rings. Reserve 12 rings for garnish; set aside.
Reduce heat to medium-low and carefully place fish in broth. Spoon poaching liquid over fish; cover, cook on medium-low for four minutes. Uncover, add mini-peppers (except garnish peppers), sugar snap peas, apples and green onions. Reduce heat to low, cover, simmer five minutes or until fish is done. Fish is done when it flakes easily and is opaque in the center when tested with a fork. To serve, divide evenly among individual shallow soup bowls. Garnish with reserved pepper rings and sprinkle fresh basil. Sprinkle with finishing salt to taste. Serve immediately with a spoon and fork.
-----
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Fortunately when the weather is cold and many fruits are out of season, there are plenty of alternatives - options that still deliver the great taste and nutritional benefits that make us love fruit. Apples, especially, are healthful and versatile. Whether you chomp a fresh apple, sip some apple juice or savor some apple sauce, consuming apples has been linked to a number of health benefits. According to Deanna Segrave-Daly, RD, LDN top reasons to snack on apples include:
* Help prevent a decline in memory and brain function. Researchers at the University of Massachusetts Lowell (UML) have conducted a study showing the nutrients in apples are vital for communication between brain nerve cells.
* Ante up your antioxidants with apples. Leave the apple peel intact, this part is rich in antioxidants, specifically flavonoids, which protect against cell damage.
* One of the healthiest fruit around. A volume of research has linked apples' unique combination of antioxidants to reduce one's risk for age-related cancers, heart disease and cognitive illnesses.
* Breathe easily. Apples and apple juice may have a protective effect against the development of childhood asthmas and wheezing symptoms to assist lung function in kids.
* Read the label. Stick to all natural ingredients; most applesauces are made with high-fructose corn syrup, which provides extra calories but little nutrition.
The fruit experts at Tree Top offer some helpful hints for keeping fruit in your diet throughout the winter:
For breakfast
* Frozen fruit makes a great topper for everything from morning pancakes to a bowl of frozen yogurt. Freezing preserves the freshness and nutritional value of fruit, and keeping a bag or two of frozen fruit on hand is a convenient way to keep fruit in your child's diet all year round.
* Indulge yourself like a child with a treat that packs a grown-up nutritional punch - smoothies. Blend low-fat milk or yogurt with fresh apples or other fruit. To really ramp up the nutritional value, toss in a handful of leafy greens - it won't detract from the taste, but it will add significant nutritional value.
For lunch
* Most kids love apples. Toss a cup of natural or naturally sweetened applesauce into your child's lunchbox, and you'll be giving them a healthy, fun snack. You can even mix it up with varieties that blend apples with raspberry or strawberry.
* Replace sugary soft drinks and soda pop with all-natural fruit juices. Just remember, fruit juices contain natural sugars found in fruits, so be sure to follow dietary guidelines for daily allowances.
For snack time
* For a punch of vitamin C and protein that's so much fun kids won't know it's good for them, mix apple sauce with peanut butter for a tasty dip for apples and other fruits and vegetables. Tree Top natural apple sauces in a variety of flavors are made from 100 percent USA apples and are a good source of vitamin C.
For dinner time
* When baking, consider substituting apple sauce for 3/4 of the oil or butter. The swap works in most baked goods, such as brownies, cakes and muffins. It's a great way to cut back on the fat and calories in your holiday baking this year.
* Saute vegetables in Tree Top's Apple Cider or Apple Berry Juice. It will add plenty of flavor but with significantly less calories and no fat.
* Cook with apples, apple sauce and apple juice to enhance flavor and reduce fat and calories.
Here are two recipes, winners of Tree Top's "America's Secret Ingredient" recipe contest, to try this holiday season or even as a breakfast or dinner option!
Apple toffee French toast with apple syrup
Ingredients:
French toast ingredients:
8 cups French bread, cut into 1 inch cubes
3 tart apples, peeled, chopped
1 (8-ounce) package cream cheese, softened
3/4 cup brown sugar
1/4 cup sugar
1/4 cup Tree Top Apple Juice
3/4 cup milk
2 teaspoons vanilla, divided
1/2 cup English toffee bits
5 eggs
Apple syrup ingredients:
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups Tree Top Apple Juice
2 tablespoons lemon juice
5 tablespoons butter
French toast directions:
Place half the bread cubes in a greased 13-by-9-inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, Tree Top Apple Juice and one teaspoon vanilla until smooth. Stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another large bowl, beat the eggs, milk and vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until a knife inserted in the center comes out clean. Serve French toast with Apple Syrup. While baking French toast, prepare syrup.
Apple syrup directions:
In a medium-size saucepan whisk together sugar, cornstarch, cinnamon, nutmeg, Tree Top Apple Juice and lemon juice and heat to a boil, whisking constantly. Boil for one minute. Add butter. Serve over warm apple toffee French toast. For a thicker syrup simply reduce the amount of juice.
Poached gingered apple sea bass
Ingredients:
4 (6-ounce) sea bass fillets (about 1 inch thick, cut in 2-inch chunks)
2 teaspoons lemon pepper seasoning
32 ounces chicken broth, low sodium
1/8 cup Tree Top Apple Juice Frozen Concentrate
2 1/2 tablespoons minced ginger root
1 serrano chili pepper, seeds and stems removed, finely chopped
1 package mini multicolored mini peppers (stems removed, cut in rings)
2 cups stringless sugar snap peas
1/2 cup chopped Pink Lady apple
1/4 cup chopped green onions
2 tablespoons finely minced fresh basil
Pink finishing salt or salt of choice
Directions:
Sprinkle both sides of fish with lemon pepper; set aside. In a high-walled 12-inch skillet, on high, bring to a boil broth, apple concentrate, ginger root and serrano pepper. Cover skillet, reduce heat to simmer, cook for five minutes. Meanwhile, slice peppers in 1/4-inch rings. Reserve 12 rings for garnish; set aside.
Reduce heat to medium-low and carefully place fish in broth. Spoon poaching liquid over fish; cover, cook on medium-low for four minutes. Uncover, add mini-peppers (except garnish peppers), sugar snap peas, apples and green onions. Reduce heat to low, cover, simmer five minutes or until fish is done. Fish is done when it flakes easily and is opaque in the center when tested with a fork. To serve, divide evenly among individual shallow soup bowls. Garnish with reserved pepper rings and sprinkle fresh basil. Sprinkle with finishing salt to taste. Serve immediately with a spoon and fork.
-----
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Monday, November 8, 2010
Olive Garden Announces 15th-Annual Pasta Tales Essay Contest
/PRNewswire/ -- Olive Garden is seeking to capture students' future aspirations and plans to achieve their goals as part of its 15th-annual Pasta Tales essay writing contest. This year, Olive Garden is asking students to: "Describe how furthering your education beyond high school will help make your dreams come true ." The contest grand prize is a three-day trip to New York City and a $2,500 savings bond.
Today through Friday, Jan., 21, 2011, Olive Garden's Pasta Tales contest will give students in first through 12th-grade in the U.S. and Canada the opportunity to share their stories in essays of 50 to 250 words. Pasta Tales entry forms and complete rules are available on Olive Garden's website at www.olivegarden.com/company/community/pasta_tales.asp and at local Olive Garden restaurants.
In addition to Olive Garden's Pasta Tales grand prize of a three-day trip to New York City including dinner at the Olive Garden in Times Square and a $2,500 savings bond, winners will be named in each grade category and awarded a $500 savings bond and a family dinner at their local Olive Garden restaurant.
Olive Garden's Pasta Tales entries must include the writer's first and last name, complete address, phone number with area code, grade, date of birth including year and a statement that the work is his or her own. Entries must be submitted either online or postmarked by Friday, Jan. 21, 2011 and sent to Pasta Tales, PMB 2000, 6278 N. Federal Highway, Fort Lauderdale, FL, 33308-1916.
Submissions will be judged based on creativity, adherence to theme, organization, grammar, punctuation and spelling by the Quill and Scroll Society of the College of Journalism and Communications at the University of Iowa, with winners selected by Olive Garden.
Olive Garden's Pasta Tales essay contest provides students in its local communities an outlet to creatively express the influences, experiences and stories that have shaped their lives. For more information about Olive Garden's Pasta Tales, contact Katie Lennon at (919) 376-1737 between 9 a.m. and 5 p.m. EST.
Olive Garden is the leading restaurant in the Italian dining segment with more than 700 restaurants, more than 87,000 employees and $3.3 billion in annual sales. Olive Garden is a member of the Darden family of restaurants (NYSE: DRI), the world's largest company-owned and operated full-service restaurant company. For more information, visit Olive Garden's website at www.olivegarden.com.
------
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Click to read MORE news:
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Twitter: @FayetteFP
Today through Friday, Jan., 21, 2011, Olive Garden's Pasta Tales contest will give students in first through 12th-grade in the U.S. and Canada the opportunity to share their stories in essays of 50 to 250 words. Pasta Tales entry forms and complete rules are available on Olive Garden's website at www.olivegarden.com/company/community/pasta_tales.asp and at local Olive Garden restaurants.
In addition to Olive Garden's Pasta Tales grand prize of a three-day trip to New York City including dinner at the Olive Garden in Times Square and a $2,500 savings bond, winners will be named in each grade category and awarded a $500 savings bond and a family dinner at their local Olive Garden restaurant.
Olive Garden's Pasta Tales entries must include the writer's first and last name, complete address, phone number with area code, grade, date of birth including year and a statement that the work is his or her own. Entries must be submitted either online or postmarked by Friday, Jan. 21, 2011 and sent to Pasta Tales, PMB 2000, 6278 N. Federal Highway, Fort Lauderdale, FL, 33308-1916.
Submissions will be judged based on creativity, adherence to theme, organization, grammar, punctuation and spelling by the Quill and Scroll Society of the College of Journalism and Communications at the University of Iowa, with winners selected by Olive Garden.
Olive Garden's Pasta Tales essay contest provides students in its local communities an outlet to creatively express the influences, experiences and stories that have shaped their lives. For more information about Olive Garden's Pasta Tales, contact Katie Lennon at (919) 376-1737 between 9 a.m. and 5 p.m. EST.
Olive Garden is the leading restaurant in the Italian dining segment with more than 700 restaurants, more than 87,000 employees and $3.3 billion in annual sales. Olive Garden is a member of the Darden family of restaurants (NYSE: DRI), the world's largest company-owned and operated full-service restaurant company. For more information, visit Olive Garden's website at www.olivegarden.com.
------
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Thursday, November 4, 2010
A Pie To Make Cherry Lovers Go “Whoopie!”
(NAPSI)-While some believe that whoopie pies were first made in New England and others claim they originated as an Amish dessert, all agree that they are a delicious, all-American treat. Tradition has it that when children would find the treat in their lunch bag, they would yell “Whoopie!”
A whoopie pie actually resembles a sandwich. There are two soft cookies-usually chocolate-with a fluffy cream filling-often vanilla-in between.
Over time there have been variations, such as pumpkin or red velvet for the cookies. The fluffy cream center can vary as well. Here is a prize-winning twist that relies on Maraschino cherries for flavor and color.
Cherry Whoopie Pies
1 jar (10 oz.) Maraschino cherries
1 pkg. (18¼ oz.) red velvet cake mix
3 eggs
½ cup canola oil
1 tsp. almond extract
Filling:
1 can (16 oz.) cream cheese frosting
1 carton (12 oz.) frozen whipped topping, thawed
1 jar (10 oz.) Maraschino cherries, drained and chopped
Cut 22 cherries in half (save remaining cherries for another use). In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Top each with a cherry half. Bake at 350° F for 8−10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.
For filling, beat frosting and whipped topping until blended; fold in chopped cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Yield: about 2 dozen.
To learn more, visit the National Cherry Growers and Industries Foundation at www.nationalcherries.com.
-----
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A whoopie pie actually resembles a sandwich. There are two soft cookies-usually chocolate-with a fluffy cream filling-often vanilla-in between.
Over time there have been variations, such as pumpkin or red velvet for the cookies. The fluffy cream center can vary as well. Here is a prize-winning twist that relies on Maraschino cherries for flavor and color.
Cherry Whoopie Pies
1 jar (10 oz.) Maraschino cherries
1 pkg. (18¼ oz.) red velvet cake mix
3 eggs
½ cup canola oil
1 tsp. almond extract
Filling:
1 can (16 oz.) cream cheese frosting
1 carton (12 oz.) frozen whipped topping, thawed
1 jar (10 oz.) Maraschino cherries, drained and chopped
Cut 22 cherries in half (save remaining cherries for another use). In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Top each with a cherry half. Bake at 350° F for 8−10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely.
For filling, beat frosting and whipped topping until blended; fold in chopped cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Yield: about 2 dozen.
To learn more, visit the National Cherry Growers and Industries Foundation at www.nationalcherries.com.
-----
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Twitter: @FayetteFP
Wednesday, November 3, 2010
Why wait until the holidays? Start planning your annual cookie exchange
(ARA) - 'Tis the season for delicious treats and festive gatherings. The fun of baking, sharing recipes and getting together for holiday parties such as a cookie exchange are what make the season extra-special.
If you're looking for party ideas, tips and recipes, visit www.HersheysCookies.com. It's the ultimate online destination to find and share recipes, as well as learn hints and tips from Hershey's baking expert, Linda Stahl:
"We've created the ultimate resource for holiday hosts this year - an online community where holiday entertaining enthusiasts can swap recipes, share photos and connect about their holiday baking traditions."
Plan your party this season by visiting www.HersheysCookies.com where tasty recipes feature holiday staple baking ingredients like Hershey's Kisses Brand Chocolates, Cocoa and Baking Chips. Visitors will also have an opportunity to apply to host one of 1,000 cookie exchanges. If selected, applicants will receive event party packs complete with the necessary ingredients to host the ultimate cookie exchange, including: baking products, recipe booklets to share with guests and a special hostess gift.
Stahl offers the following tips to host a cookie exchange:
* Provide each guest with a sample recipe in their invitation for ideas to help get them baking.
* Set up an e-mail list allowing guests to share what cookies they will bring, so duplicates aren't an issue. If your guests prefer a surprise, have them RSVP with both their attendance response and the cookie they plan to bring to the exchange.
* Once you know how many guests are coming, let party attendees know how many cookies to bring.
* Since cookies are at the center of your gathering, offer simple refreshments like hot cocoa or warm apple cider.
* Provide containers or ask guests to bring festively decorated tins to ensure cookies can be brought home easily without breaking.
Don't forget to visit www.HersheysCookies.com to apply for your chance to host one of 1,000 sponsored cookie exchanges through Nov. 15.
Can't decide what holiday cookie you should make as the host? Try the Kisses Cocoa Cookies or the classic Peanut Butter Blossoms.
Kisses Cocoa Cookies
Makes 54 cookies
Ingredients:
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup Hershey's Cocoa
1 cup finely chopped pecans
About 54 Hershey's Kisses Brand Milk Chocolates
Powdered sugar
Directions:
Beat butter, granulated sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375 F. Remove wrappers from chocolates. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired.
Peanut Butter Blossoms
Makes 48 cookies
Ingredients:
48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:
Heat oven to 375 F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
If you're looking for party ideas, tips and recipes, visit www.HersheysCookies.com. It's the ultimate online destination to find and share recipes, as well as learn hints and tips from Hershey's baking expert, Linda Stahl:
"We've created the ultimate resource for holiday hosts this year - an online community where holiday entertaining enthusiasts can swap recipes, share photos and connect about their holiday baking traditions."
Plan your party this season by visiting www.HersheysCookies.com where tasty recipes feature holiday staple baking ingredients like Hershey's Kisses Brand Chocolates, Cocoa and Baking Chips. Visitors will also have an opportunity to apply to host one of 1,000 cookie exchanges. If selected, applicants will receive event party packs complete with the necessary ingredients to host the ultimate cookie exchange, including: baking products, recipe booklets to share with guests and a special hostess gift.
Stahl offers the following tips to host a cookie exchange:
* Provide each guest with a sample recipe in their invitation for ideas to help get them baking.
* Set up an e-mail list allowing guests to share what cookies they will bring, so duplicates aren't an issue. If your guests prefer a surprise, have them RSVP with both their attendance response and the cookie they plan to bring to the exchange.
* Once you know how many guests are coming, let party attendees know how many cookies to bring.
* Since cookies are at the center of your gathering, offer simple refreshments like hot cocoa or warm apple cider.
* Provide containers or ask guests to bring festively decorated tins to ensure cookies can be brought home easily without breaking.
Don't forget to visit www.HersheysCookies.com to apply for your chance to host one of 1,000 sponsored cookie exchanges through Nov. 15.
Can't decide what holiday cookie you should make as the host? Try the Kisses Cocoa Cookies or the classic Peanut Butter Blossoms.
Kisses Cocoa Cookies
Makes 54 cookies
Ingredients:
1 cup (2 sticks) butter or margarine, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1/4 cup Hershey's Cocoa
1 cup finely chopped pecans
About 54 Hershey's Kisses Brand Milk Chocolates
Powdered sugar
Directions:
Beat butter, granulated sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle. Heat oven to 375 F. Remove wrappers from chocolates. Mold scant tablespoon of dough around each chocolate, covering completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in powdered sugar. Roll in powdered sugar again just before serving, if desired.
Peanut Butter Blossoms
Makes 48 cookies
Ingredients:
48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Directions:
Heat oven to 375 F. Remove wrappers from chocolates. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely.
-----
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www.ArtsAcrossGeorgia.com
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www.FayetteFrontPage.com
Twitter: @FayetteFP
Tuesday, November 2, 2010
Creative Holiday Breads Are a Simple Update to Traditional Holiday Meals
(BUSINESS WIRE)--Holiday recipes have a way of transcending generations. Every year, relatives get together and anxiously await the aroma of their family’s own special take on stuffing, sweet potatoes or cranberry sauce. These recipes can lead to a bit of a cooking conundrum for creative chefs looking to bring something new and surprising to the table without disrupting family traditions.
“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table”
“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table,” said Diane McElroy, test kitchen manager for Fleischmann’s Yeast.
Cheesy Onion Rolls are a welcome update to the basic dinner roll – their appealing color will liven up any breadbasket. Looking to add some whole grains to your dinner table? 100% Whole Wheat Bread Sticks will do just that. These impressive looking twists are simple to make and fun to eat.
These recipes and more are available on www.breadworld.com. For baking tips, call the helpful staff at the Fleischmann’s Yeast hotline: (800) 777-4959. Hotline hours are from 9am to 4pm, CST; questions may also be submitted online at www.breadworld.com/Contact.aspx.
CHEESY ONION ROLLS
This recipe was entered in the DuQuoin State Fair (Illinois) and judged to be a winner.
Yield: 2 Dozen Rolls
Proof Time: 2 hours
Bake Time: 25 to 30 minutes
Ingredients
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1/2 cup sugar
1 cup warm milk (100° to 110°F)
1/2 cup very soft butter
1-1/2 teaspoons salt
2 eggs
5-1/2 to 6 cups bread flour
2 cups shredded Colby Jack cheese blend
1/2 cup finely chopped onion
1/4 cup dried chives
1-1/2 teaspoons garlic powder
4 tablespoons mayonnaise
Directions
Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes to soften yeast. Add sugar, milk, butter, salt, eggs and 3 cups flour. Beat for 3 minutes with electric mixer until smooth; gradually add remaining flour until a soft dough is formed. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic. Place dough in greased bowl, turning once to coat. Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.
Punch down and turn dough out onto a lightly floured surface and knead a few times. Let rest about 5 minutes. Combine cheese, onions, chives, and garlic powder in a bowl. Divide dough in half and roll each part out to a 15 x 12-inch rectangle. Spread each rectangle with 2 tablespoons mayonnaise and sprinkle with half of cheese mixture. Roll, starting at long side, and seal edges. Slice each roll into 12 slices and place (cut side up) in two well greased 13 x 9-inch baking pans (12 rolls per pan). Cover and let rise 45 to 60 minutes, until doubled in size.
Bake in preheated 375°F oven for 25 to 30 minutes, or until golden. Cool in pan 10 minutes. Serve warm.
100% WHOLE WHEAT BREAD STICKS
Yield: 16 long breadsticks or 32 short breadsticks
Prep Time: 30 minutes
Proof Time: 1 hours
Bake Time: 15 to 18 minutes
Ingredients
2-1/2 to 3 cups whole wheat flour
2 tablespoons vital wheat gluten
1/3 cup non-fat dry milk
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
1 cup water
2 tablespoons honey
2 tablespoons Mazola® Vegetable Plus! Oil
1 egg
1 egg white
Directions
Combine 1-1/2 cups flour, gluten, dry milk, yeast and salt in a large mixer bowl. Heat water, honey and oil to very warm (120 to 130°F). Add egg and water mixture to large bowl. Beat on medium speed of electric mixer for 2 minutes, scraping bowl frequently. Stir in enough remaining flour by hand to make a moderately stiff dough.
Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.
Roll dough into 12 x 8-inch rectangle. Using a sharp knife, cut lengthwise into 16 strips. If shorter bread sticks are desired, cut each strip in half. Twist and place on greased baking pans. Note: strips can also be left flat or formed into bows, numbers, letters, knots or other decorative shapes. Cover and let rise until doubled, about 1 hour.
Combine egg white and 1 tablespoon water. Brush over bread sticks. Sprinkle with sesame seeds, garlic salt or coarse salt, if desired. Bake in preheated 375°F oven for 15 to 18 minutes. Remove from baking sheets immediately. Serve warm.
-----
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“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table”
“Breads are a great way to change up holiday meals. People have an emotional connection to family recipes, so you may not want to change any major meal items, but additional breads are always welcome at the table,” said Diane McElroy, test kitchen manager for Fleischmann’s Yeast.
Cheesy Onion Rolls are a welcome update to the basic dinner roll – their appealing color will liven up any breadbasket. Looking to add some whole grains to your dinner table? 100% Whole Wheat Bread Sticks will do just that. These impressive looking twists are simple to make and fun to eat.
These recipes and more are available on www.breadworld.com. For baking tips, call the helpful staff at the Fleischmann’s Yeast hotline: (800) 777-4959. Hotline hours are from 9am to 4pm, CST; questions may also be submitted online at www.breadworld.com/Contact.aspx.
CHEESY ONION ROLLS
This recipe was entered in the DuQuoin State Fair (Illinois) and judged to be a winner.
Yield: 2 Dozen Rolls
Proof Time: 2 hours
Bake Time: 25 to 30 minutes
Ingredients
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1/2 cup sugar
1 cup warm milk (100° to 110°F)
1/2 cup very soft butter
1-1/2 teaspoons salt
2 eggs
5-1/2 to 6 cups bread flour
2 cups shredded Colby Jack cheese blend
1/2 cup finely chopped onion
1/4 cup dried chives
1-1/2 teaspoons garlic powder
4 tablespoons mayonnaise
Directions
Combine yeast and warm water in a large mixing bowl. Let stand 5 minutes to soften yeast. Add sugar, milk, butter, salt, eggs and 3 cups flour. Beat for 3 minutes with electric mixer until smooth; gradually add remaining flour until a soft dough is formed. Turn out onto lightly floured surface and knead 6 to 8 minutes, or until dough is smooth and elastic. Place dough in greased bowl, turning once to coat. Let rise in a warm, draft-free place for 1 hour or until doubled in bulk.
Punch down and turn dough out onto a lightly floured surface and knead a few times. Let rest about 5 minutes. Combine cheese, onions, chives, and garlic powder in a bowl. Divide dough in half and roll each part out to a 15 x 12-inch rectangle. Spread each rectangle with 2 tablespoons mayonnaise and sprinkle with half of cheese mixture. Roll, starting at long side, and seal edges. Slice each roll into 12 slices and place (cut side up) in two well greased 13 x 9-inch baking pans (12 rolls per pan). Cover and let rise 45 to 60 minutes, until doubled in size.
Bake in preheated 375°F oven for 25 to 30 minutes, or until golden. Cool in pan 10 minutes. Serve warm.
100% WHOLE WHEAT BREAD STICKS
Yield: 16 long breadsticks or 32 short breadsticks
Prep Time: 30 minutes
Proof Time: 1 hours
Bake Time: 15 to 18 minutes
Ingredients
2-1/2 to 3 cups whole wheat flour
2 tablespoons vital wheat gluten
1/3 cup non-fat dry milk
1 envelope Fleischmann’s® RapidRise Yeast
2 teaspoons salt
1 cup water
2 tablespoons honey
2 tablespoons Mazola® Vegetable Plus! Oil
1 egg
1 egg white
Directions
Combine 1-1/2 cups flour, gluten, dry milk, yeast and salt in a large mixer bowl. Heat water, honey and oil to very warm (120 to 130°F). Add egg and water mixture to large bowl. Beat on medium speed of electric mixer for 2 minutes, scraping bowl frequently. Stir in enough remaining flour by hand to make a moderately stiff dough.
Turn out on lightly floured surface; knead until smooth and elastic, about 8 to 10 minutes. Cover and let dough rest 10 minutes.
Roll dough into 12 x 8-inch rectangle. Using a sharp knife, cut lengthwise into 16 strips. If shorter bread sticks are desired, cut each strip in half. Twist and place on greased baking pans. Note: strips can also be left flat or formed into bows, numbers, letters, knots or other decorative shapes. Cover and let rise until doubled, about 1 hour.
Combine egg white and 1 tablespoon water. Brush over bread sticks. Sprinkle with sesame seeds, garlic salt or coarse salt, if desired. Bake in preheated 375°F oven for 15 to 18 minutes. Remove from baking sheets immediately. Serve warm.
-----
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Monday, November 1, 2010
Grecian Gyro Introduces New Seasonal Mediterranean Veggie Wrap
Available for a Limited Time Beginning Monday, November 1st at the Hapeville, Tucker and Forest Park Locations
Vegetable lovers rejoice. Grecian Gyro has added a seasonal Mediterranean Veggie Wrap to its menu of affordable, authentic Greek favorites made with the finest and freshest ingredients. Available for a limited time only, the new wrap will be at all Grecian Gyro locations beginning Monday, November 1, 2010.
It may not be the same as a trip to Greece, but with each bite of Grecian Gyro’s delectable new Mediterranean Veggie Wrap you'll be transported there. Thinly sliced grilled onions, nestled with fresh zucchini and ripe eggplant provide a crisp crunch to each bite, while a layer of roasted red peppers and imported feta cheese give it a bit of extra zing. Drizzled with Nick's famous Grecian Sauce and wrapped in fluffy pita bread, Grecian Gyro’s new veggie packed wrap will make your taste buds a world traveler. The Mediterranean Veggie Wrap ($4.99) joins a selection of vegetarian-friendly menu items including spanakopita, dolmades (grape leaves stuffed with rice and spices in lemon juice), hummus, Grecian salads, the traditional Veggie Wrap and more.
Open for 28 years, Grecian Gyro is an Atlanta-based, family-owned, authentic Greek eatery specializing in freshly made gyro wrap sandwiches topped with a secret, homemade sauce. With the first location opening in 1982 in Hapeville, Grecian Gyro now has three locations and is credited with serving “Atlanta’s Best Gyro.” The speed of service, uncompromising quality, freshest ingredients and affordable prices ($5-$10) make each location an ideal spot for a quick lunch or family dinner.
For more information on Grecian Gyro, please visit www.greciangyro.com. Grecian Gyro is located at 855 Virginia Ave, Hapeville, GA (404.762.1627); 3989 Lawrenceville Hwy, Tucker, GA (678.691.3988); and at 4542 Old Dixie Hwy, Suite 104 in Forest Park, GA (404.363.4000).
GaTable Note: I try to eat at Grecian Gyro as often as possible! I have family in Tucker and the little place they have on Lawrencevill Hwy is our fave food stop! As a vegetarian, love it that they have a great veggie-friendly menu... plus they have tons for the meat eaters. They're always friendly, and patient as we stand forever trying to make our choices!
Vegetable lovers rejoice. Grecian Gyro has added a seasonal Mediterranean Veggie Wrap to its menu of affordable, authentic Greek favorites made with the finest and freshest ingredients. Available for a limited time only, the new wrap will be at all Grecian Gyro locations beginning Monday, November 1, 2010.
It may not be the same as a trip to Greece, but with each bite of Grecian Gyro’s delectable new Mediterranean Veggie Wrap you'll be transported there. Thinly sliced grilled onions, nestled with fresh zucchini and ripe eggplant provide a crisp crunch to each bite, while a layer of roasted red peppers and imported feta cheese give it a bit of extra zing. Drizzled with Nick's famous Grecian Sauce and wrapped in fluffy pita bread, Grecian Gyro’s new veggie packed wrap will make your taste buds a world traveler. The Mediterranean Veggie Wrap ($4.99) joins a selection of vegetarian-friendly menu items including spanakopita, dolmades (grape leaves stuffed with rice and spices in lemon juice), hummus, Grecian salads, the traditional Veggie Wrap and more.
Open for 28 years, Grecian Gyro is an Atlanta-based, family-owned, authentic Greek eatery specializing in freshly made gyro wrap sandwiches topped with a secret, homemade sauce. With the first location opening in 1982 in Hapeville, Grecian Gyro now has three locations and is credited with serving “Atlanta’s Best Gyro.” The speed of service, uncompromising quality, freshest ingredients and affordable prices ($5-$10) make each location an ideal spot for a quick lunch or family dinner.
For more information on Grecian Gyro, please visit www.greciangyro.com. Grecian Gyro is located at 855 Virginia Ave, Hapeville, GA (404.762.1627); 3989 Lawrenceville Hwy, Tucker, GA (678.691.3988); and at 4542 Old Dixie Hwy, Suite 104 in Forest Park, GA (404.363.4000).
GaTable Note: I try to eat at Grecian Gyro as often as possible! I have family in Tucker and the little place they have on Lawrencevill Hwy is our fave food stop! As a vegetarian, love it that they have a great veggie-friendly menu... plus they have tons for the meat eaters. They're always friendly, and patient as we stand forever trying to make our choices!
With Dunkin' Donuts, Support for the Troops is in the Bag: Purchase Two One-Pound Bags of Dunkin' Donuts Coffee, and Dunkin' Donuts Franchisees Donate Another to the USO
/PRNewswire/ -- With Veterans Day approaching, Dunkin' Donuts, America's all-day, every day stop for coffee and baked goods, and the USO have brewed up an easy and meaningful way to show support for United States troops. Beginning today and continuing through November 14, for every purchase of two one-pound bags of Dunkin' Donuts' packaged coffee from any participating restaurant or online at www.DunkinDonuts.com, Dunkin' Donuts franchisees will donate an additional one-pound bag to the USO. Over the two-week program, Dunkin' Donuts will donate up to 100,000 pounds of coffee, which will be delivered to USO centers that serve millions of troops and their families.
The Dunkin' Donuts & Baskin-Robbins Community Foundation, whose mission is to serve the basic needs of our communities through food for the hungry, safety and children's health, today also announced an $82,500 grant to support the USO's mission to provide morale, welfare and recreation-type services to troops and their families.
The USO operates approximately 90 centers in the United States that provide programs and services for servicemen and women and their families. USO centers offer free Internet and e-mail access, prepaid international phone cards, entertainment and lounge areas, libraries, travel assistance, and will soon offer America's favorite coffee.
"Dunkin' Donuts has a long history of honoring America's servicemen and women, and we are proud to continue our tradition of supporting the troops through our new partnership with the USO," said John Costello, Chief Global Customer and Marketing Officer at Dunkin' Brands. "By donating a pound of Dunkin' Donuts coffee every time our guests purchase two pounds in our restaurants or online, we are making it easy for people to help keep our troops running, while joining us in celebrating the men and women who give selflessly to our country."
Dunkin' Donuts has donated more than 150,000 pounds of coffee to troops deployed overseas since May 2003. The company holds a monthly lottery to randomly select at least 50 United States military members to receive one case of Dunkin' Donuts coffee. During the holiday season, Dunkin' Brands corporate employees also send additional pounds of coffee to the troops.
"We greatly appreciate the commitment shown by Dunkin' Donuts and its franchisees to lift the spirits of troops and their families with a donation of their famous coffee," said Sloan Gibson, USO president. "With Veterans Day approaching, it's an excellent time to remember and support the sacrifices that our troops make for this country throughout the year."
For more information, visit www.dunkindonuts.com/troops. To learn more about Dunkin' Donuts, follow us on Facebook (www.facebook.com/DunkinDonuts) and Twitter (www.twitter.com/DunkinDonuts).
-----
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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
The Dunkin' Donuts & Baskin-Robbins Community Foundation, whose mission is to serve the basic needs of our communities through food for the hungry, safety and children's health, today also announced an $82,500 grant to support the USO's mission to provide morale, welfare and recreation-type services to troops and their families.
The USO operates approximately 90 centers in the United States that provide programs and services for servicemen and women and their families. USO centers offer free Internet and e-mail access, prepaid international phone cards, entertainment and lounge areas, libraries, travel assistance, and will soon offer America's favorite coffee.
"Dunkin' Donuts has a long history of honoring America's servicemen and women, and we are proud to continue our tradition of supporting the troops through our new partnership with the USO," said John Costello, Chief Global Customer and Marketing Officer at Dunkin' Brands. "By donating a pound of Dunkin' Donuts coffee every time our guests purchase two pounds in our restaurants or online, we are making it easy for people to help keep our troops running, while joining us in celebrating the men and women who give selflessly to our country."
Dunkin' Donuts has donated more than 150,000 pounds of coffee to troops deployed overseas since May 2003. The company holds a monthly lottery to randomly select at least 50 United States military members to receive one case of Dunkin' Donuts coffee. During the holiday season, Dunkin' Brands corporate employees also send additional pounds of coffee to the troops.
"We greatly appreciate the commitment shown by Dunkin' Donuts and its franchisees to lift the spirits of troops and their families with a donation of their famous coffee," said Sloan Gibson, USO president. "With Veterans Day approaching, it's an excellent time to remember and support the sacrifices that our troops make for this country throughout the year."
For more information, visit www.dunkindonuts.com/troops. To learn more about Dunkin' Donuts, follow us on Facebook (www.facebook.com/DunkinDonuts) and Twitter (www.twitter.com/DunkinDonuts).
-----
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Twitter: @gafrontpage & @TheGATable @HookedonHistory
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www.FayetteFrontPage.com
Twitter: @FayetteFP
Saturday, October 30, 2010
The Atlanta Opera Presents Bon Appétit! by Lee Hoiby at The Cook's Warehouse
Performance to Benefit The Atlanta Opera
Join The Atlanta Opera on Thursday, November 4 at 7:30pm at The Cook’s Warehouse at Ansley Mall for Bon Appétit! - a 30-minute operetta based on Julia Child’s popular television show. The audience will be transported to Julia Child’s famous 1960’s kitchen-studio, and will watch mezzo-soprano Susan Nicely whip up some giggles and comedic-fromage. Following the performance, guests will sample Julia’s treats, and will have the opportunity to shop in the store and sign up for future cooking classes. Attendees will receive a 10% discount on in-store purchases made that evening. There also will be giveaways. Admission is a tax-deductible $25 donation to The Atlanta Opera. This event is open to the public.
For more information, or to purchase tickets, call Amanda Wilborn at 404.591.2928 or visit atlantaopera.org. Special pricing is available for Comprimarios members.
About Bon Appétit!
Bon Appétit!, by composer Lee Hoiby, was written for comedienne Jean Stapleton as music draped over the words and gestures of Julia Child, the mother-of-all foodies. The libretto, by Mark Shulgasser, is based on a seminal early work by playwright Lanford Wilson, first produced in 1965. The two acts also are based on two episodes of Julia Child’s second WGBH-TV season: “the race between the whisk” and “the electric beater comes out of a different cake.” Hoiby's music deftly veers around Broadway chansons, early television, and underlines Julia Child's compelling domestic uplift.
About Susan Nicely
Mezzo-Soprano Susan Nicely is known for her rich voice and vivid characterizations. Her highly acclaimed “lively comic presence” in roles such as Dame Marthe in Faust, Old Lady in Candide, and Marcellina in Le nozze di Figaro, as well as dramatic portrayals in Cavalleria rusticana as Mamma Lucia and The Ballad of Baby Doe as Mama McCourt make the character mezzo an “audience darling,” says the Austin American-Statesman. Her roles have included Gertrude in Roméo et Juliette with the New Orleans Opera, Housekeeper in Man of La Mancha at the Shreveport Opera, Berta in Il barbiere di Siviglia in concert with the Helena Symphony, the Nurse in Boris Godunov at the Dallas Opera, and Katasha in The Mikado with the Indianapolis Opera. She performed the role of Thelma Predmore in The Atlanta Opera’s 2008 production of Cold Sassy Tree.
About The Atlanta Opera
Founded in 1979, The Atlanta Opera is one of the finest regional opera companies in the nation, drawing audiences from the entire metropolitan Atlanta area as well as from the Southeast region. Led by Zurich General Director Dennis Hanthorn, The Atlanta Opera strives to expand the experience of its patrons with memorable and exciting opera performances reflecting the highest musical and theatrical standards, while supporting community and educational programs. The company also works to attract the finest international, national, and regional singers, conductors, stage directors and designers. For the 2010-2011 season, The Atlanta Opera presents three productions with four performances each at the Cobb Energy Centre.
---
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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
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Facebook: http://facebook.com/ArtsAcrossGA
www.FayetteFrontPage.com
Twitter: @FayetteFP
Join The Atlanta Opera on Thursday, November 4 at 7:30pm at The Cook’s Warehouse at Ansley Mall for Bon Appétit! - a 30-minute operetta based on Julia Child’s popular television show. The audience will be transported to Julia Child’s famous 1960’s kitchen-studio, and will watch mezzo-soprano Susan Nicely whip up some giggles and comedic-fromage. Following the performance, guests will sample Julia’s treats, and will have the opportunity to shop in the store and sign up for future cooking classes. Attendees will receive a 10% discount on in-store purchases made that evening. There also will be giveaways. Admission is a tax-deductible $25 donation to The Atlanta Opera. This event is open to the public.
For more information, or to purchase tickets, call Amanda Wilborn at 404.591.2928 or visit atlantaopera.org. Special pricing is available for Comprimarios members.
About Bon Appétit!
Bon Appétit!, by composer Lee Hoiby, was written for comedienne Jean Stapleton as music draped over the words and gestures of Julia Child, the mother-of-all foodies. The libretto, by Mark Shulgasser, is based on a seminal early work by playwright Lanford Wilson, first produced in 1965. The two acts also are based on two episodes of Julia Child’s second WGBH-TV season: “the race between the whisk” and “the electric beater comes out of a different cake.” Hoiby's music deftly veers around Broadway chansons, early television, and underlines Julia Child's compelling domestic uplift.
About Susan Nicely
Mezzo-Soprano Susan Nicely is known for her rich voice and vivid characterizations. Her highly acclaimed “lively comic presence” in roles such as Dame Marthe in Faust, Old Lady in Candide, and Marcellina in Le nozze di Figaro, as well as dramatic portrayals in Cavalleria rusticana as Mamma Lucia and The Ballad of Baby Doe as Mama McCourt make the character mezzo an “audience darling,” says the Austin American-Statesman. Her roles have included Gertrude in Roméo et Juliette with the New Orleans Opera, Housekeeper in Man of La Mancha at the Shreveport Opera, Berta in Il barbiere di Siviglia in concert with the Helena Symphony, the Nurse in Boris Godunov at the Dallas Opera, and Katasha in The Mikado with the Indianapolis Opera. She performed the role of Thelma Predmore in The Atlanta Opera’s 2008 production of Cold Sassy Tree.
About The Atlanta Opera
Founded in 1979, The Atlanta Opera is one of the finest regional opera companies in the nation, drawing audiences from the entire metropolitan Atlanta area as well as from the Southeast region. Led by Zurich General Director Dennis Hanthorn, The Atlanta Opera strives to expand the experience of its patrons with memorable and exciting opera performances reflecting the highest musical and theatrical standards, while supporting community and educational programs. The company also works to attract the finest international, national, and regional singers, conductors, stage directors and designers. For the 2010-2011 season, The Atlanta Opera presents three productions with four performances each at the Cobb Energy Centre.
---
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Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
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Facebook: http://facebook.com/ArtsAcrossGA
www.FayetteFrontPage.com
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Dante's Down the Hatch Celebrates 40th Anniversary!
Buckhead Restaurant & Nightspot Famous For Fondue and Sterling Service
“I am extremely elated that we’ve not only survived for 40 years on the Atlanta restaurant scene,” states Dante Stephensen, of Dante’s Down the Hatch. “But we’ve thrived. Our 7 managers have amassed 183 years of restaurant service together at Dante’s, and our 50 employees are rigorously trained and intensely loyal. I am personally on site nearly every evening welcoming patrons aboard and helping out throughout the restaurant. We all work as a team and the words ‘that’s not my job’ aren’t spoken here. We don’t rest on our reputation...we earn it at every meal.”
Dante credits his unique business style to his immigrant parents’ work ethic, his Montessori schooling, his Navy Seal training, his mottos of consistency and integrity, and his love of fresh, high-quality natural foods. A world traveler, Dante got the idea for the restaurant theme when he was visiting the Swiss Alps. The restaurant is an authentic 18th century sailing ship which features private cabins, a spacious open deck, 13 levels of interconnecting dining rooms, and an intimate wharf bar. Antiques from around the world are found throughout Dante’s Down The Hatch including unusual religious artifacts like Baptist pews, a torah rail from a Jewish Synagogue, and a Spanish Catholic confessional.
But the ambience and service would be nothing without fantastic food. Dante’s specializes in dining fondue-style featuring choice cut chemical free Australian tenderloins, hormone free chicken, fresh shrimp and a delectable array of imported cheeses. And garden fresh veggies, homemade breads and old-fashioned New York style cheesecake will make your mouth water! If you want the amazing chocolate fondue, you’ll need to order at least 2 days in advance.
Whether it’s a first date, a 25th wedding anniversary, an annual corporate dinner, or just TGIF, Dante’s Down The Hatch has become a dining destination for Atlantans, as well as local and visiting celebrities. Just a few well-known diners include: Burt Reynolds, Ted Turner, Gladys Knight, Rod Stewart, Michael Caine, Morgan Freeman, Angela Lansbury, Halle Berry, Kathryn Heigel, Charlton Heston, Jimmy Carter, Newt Gingrich, Andy Young, Deepak Chopra, Marlin Perkins, Issac Hayes, Evander Holyfield, Neal Boortz, Phil Donahue, Monica Pearson, Candice Bergen, Bill Cosby, and Liberace.
Dante’s has always been home to some of the best live jazz in Atlanta. The Paul Mitchell Trio played there for 30 years until Paul passed away in 2000. A Mitchell protégé, John Robertson started playing with the Mitchell trio in 1989 and now he graces the stage with his own trio from Tuesday-Sunday evenings. They are truly one of Atlanta’s best kept secrets!
Fast Fun Facts:
· International visitors love Dante’s. The menu is translated into over 60 languages!
· Dante’s has a moat in the restaurant around the ship where crocodiles live.
· Dante’s makes a unique party setting. Groups from 4 to 300 are welcome and easily accommodated.
· Chocolate fondue (yum) can be ordered in advance and is a veritable feast!
· A tall ships captain from Savannah did the restaurant’s rigging and it’s accurate.
· The bar offers more than 188 different wines and they have been included in the prestigious Wine Spectator listing every year since 1982.
· Dante lives and travels (yes travels) aboard a1926 railroad car.
Dante’s Down The Hatch is conveniently located in Buckhead at 3380 Peachtree Road, Atlanta, GA 30326. For more information and to see photos of the restaurant, visit their web site at: www.dantesdownthehatch.com. Reservations are urged. Call 404-266-1600.
GATable Note: LOVE Dante's Down the Hatch! It is definitely one of our favorites and for some of us, it has been so since the days of Underground Atlanta way back when. The food is fabulous, the music great, the atmosphere is perfect. Congratulations to Dante for continuing the tradition! I'll be hoisting a chocolate fondue tidbit to my mouth in your honor soon! - jmd
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“I am extremely elated that we’ve not only survived for 40 years on the Atlanta restaurant scene,” states Dante Stephensen, of Dante’s Down the Hatch. “But we’ve thrived. Our 7 managers have amassed 183 years of restaurant service together at Dante’s, and our 50 employees are rigorously trained and intensely loyal. I am personally on site nearly every evening welcoming patrons aboard and helping out throughout the restaurant. We all work as a team and the words ‘that’s not my job’ aren’t spoken here. We don’t rest on our reputation...we earn it at every meal.”
Dante credits his unique business style to his immigrant parents’ work ethic, his Montessori schooling, his Navy Seal training, his mottos of consistency and integrity, and his love of fresh, high-quality natural foods. A world traveler, Dante got the idea for the restaurant theme when he was visiting the Swiss Alps. The restaurant is an authentic 18th century sailing ship which features private cabins, a spacious open deck, 13 levels of interconnecting dining rooms, and an intimate wharf bar. Antiques from around the world are found throughout Dante’s Down The Hatch including unusual religious artifacts like Baptist pews, a torah rail from a Jewish Synagogue, and a Spanish Catholic confessional.
But the ambience and service would be nothing without fantastic food. Dante’s specializes in dining fondue-style featuring choice cut chemical free Australian tenderloins, hormone free chicken, fresh shrimp and a delectable array of imported cheeses. And garden fresh veggies, homemade breads and old-fashioned New York style cheesecake will make your mouth water! If you want the amazing chocolate fondue, you’ll need to order at least 2 days in advance.
Whether it’s a first date, a 25th wedding anniversary, an annual corporate dinner, or just TGIF, Dante’s Down The Hatch has become a dining destination for Atlantans, as well as local and visiting celebrities. Just a few well-known diners include: Burt Reynolds, Ted Turner, Gladys Knight, Rod Stewart, Michael Caine, Morgan Freeman, Angela Lansbury, Halle Berry, Kathryn Heigel, Charlton Heston, Jimmy Carter, Newt Gingrich, Andy Young, Deepak Chopra, Marlin Perkins, Issac Hayes, Evander Holyfield, Neal Boortz, Phil Donahue, Monica Pearson, Candice Bergen, Bill Cosby, and Liberace.
Dante’s has always been home to some of the best live jazz in Atlanta. The Paul Mitchell Trio played there for 30 years until Paul passed away in 2000. A Mitchell protégé, John Robertson started playing with the Mitchell trio in 1989 and now he graces the stage with his own trio from Tuesday-Sunday evenings. They are truly one of Atlanta’s best kept secrets!
Fast Fun Facts:
· International visitors love Dante’s. The menu is translated into over 60 languages!
· Dante’s has a moat in the restaurant around the ship where crocodiles live.
· Dante’s makes a unique party setting. Groups from 4 to 300 are welcome and easily accommodated.
· Chocolate fondue (yum) can be ordered in advance and is a veritable feast!
· A tall ships captain from Savannah did the restaurant’s rigging and it’s accurate.
· The bar offers more than 188 different wines and they have been included in the prestigious Wine Spectator listing every year since 1982.
· Dante lives and travels (yes travels) aboard a1926 railroad car.
Dante’s Down The Hatch is conveniently located in Buckhead at 3380 Peachtree Road, Atlanta, GA 30326. For more information and to see photos of the restaurant, visit their web site at: www.dantesdownthehatch.com. Reservations are urged. Call 404-266-1600.
GATable Note: LOVE Dante's Down the Hatch! It is definitely one of our favorites and for some of us, it has been so since the days of Underground Atlanta way back when. The food is fabulous, the music great, the atmosphere is perfect. Congratulations to Dante for continuing the tradition! I'll be hoisting a chocolate fondue tidbit to my mouth in your honor soon! - jmd
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Thursday, October 21, 2010
Atlanta Food & Wine Festival Tickets Now on Sale
/PRNewswire/ -- Atlanta Food & Wine Festival (AF&WF) tickets are now on sale for the upcoming Southern epicurean showcase, set to take place in Atlanta on May 19-22, 2011. Founders Dominique Love and Elizabeth Feichter, together with a council of 60 top chefs, sommeliers and tastemakers from 13 states in the region will celebrate the rich food and drink traditions of the South, highlighting culinary personalities ranging from barbecue pit masters and bourbon distillers to local farmers and award-winning chefs such as chef John Besh from Restaurant August in New Orleans and Tim Love from The Lonesome Dove in Fort Worth, TX.
"Guests can sip, savor and learn about Southern food and drink culture from the most talented industry leaders south of the Mason-Dixon," says Feichter. "Not only will the Atlanta Food &Wine Festival honor the region's diverse heritage, but we are proud to share the new and emerging flavors and traditions that make the South simply the most dynamic culinary region in the U.S.," added Love.
The AF&WF will feature more than 200 activities over four days, including tasting tents, seminars, chef demonstrations, theme dinners and special events featuring whole animal roasts, regional craft beer tastings, a variety of Southern barbecue, and fine wines and cocktails from some of the country's top talents. All activities are connected to the festival's three themes: old traditions, new traditions, and imports and inspirations (aka "other Southern").
A sampling of festival events includes: Traditional Southern Supper with Matt Lee & Ted Lee at Miller Union; White Lightnin'— The Story of 'Shine from Distilling Legend and NASCAR Superstar Junior Johnson ; Dry v. Wet Grill Off with Kevin and Kent Rathbun ; Farmer Hall of Fame gala to recognize outstanding regional growers, and a variety of Southern 101 seminars exploring topics from the highly politicized street cart movement to the future of dining in the South. Kevin Gillespie of Atlanta's Woodfire Grill and a Top Chef alum will be curating a special Whole Pig Tent, in which festival-goers will be able to learn roasting techniques and sample all things pork.
The Festival will also boast a number of wine and spirits tastings, featuring products from the region and from other Southern regions around the globe, such as Southern Europe, South Africa, South America and Australia. Beverage seminars include tastings of Chateauneuf-du-Pape by Marc Perrin and a reserve bourbon tasting with Julian Van Winkle of Old Rip Van Winkle Distillers. In addition, Van Winkle will be curating the Festival's landmark Bourbon Tent, which will feature top bourbons from throughout the South.
To ensure that authentic Southern food and traditions are represented, Love and Feichter have created the Atlanta Food & Wine Festival Founders Council, a committee of some of the South's best culinary talent, including such notable chefs John Currence from City Grocery in Oxford, MS; Michael Paley from Proof on Main in Louisville, KY; Sean Brock from McCrady's in Charleston, SC; Hugh Acheson from Five & Ten in Athens, GA; and Frank Stitt from Highlands Bar & Grill in Birmingham, AL.
In addition, Southern chef stalwarts, such as Christopher and Idie Hastings from Hot &Hot Fish Club in Birmingham, AL , Kevin Maxey from Craft in Atlanta, GA; Pano Karatassos Jr. from Buckhead Life Restaurant Group in Atlanta, GA; Andrea Reusing from Lantern in Chapel Hill, NC; Kelly English from Restaurant Iris in Memphis, TN; and Duane Nutter from One Flew South in Atlanta, GA, are all part of the Festival's prestigious Founder's Council, the goal of which is to create authentic and compelling experiences for all Festival guests.
Tickets for the Atlanta Food & Wine Festival are now on sale and range from $75 for select tastings and events to the $2500 Connoisseur Package, which includes access to the exclusive Connoisseur Track, Connoisseur Lounge and Events, Opening Reception, Tasting Tents, and even early access to all seminars and demos. For more information or to buy tickets, please visit www.atlfoodandwinefestival.com and follow us on Facebook.com/AtlantaFoodandWineFestival and Twitter.com/ATLFoodandWine.
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Click to read MORE news:
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Twitter: @gafrontpage & @TheGATable @HookedonHistory
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Twitter: @artsacrossga, @softnblue, @RimbomboAAG
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Twitter: @FayetteFP
"Guests can sip, savor and learn about Southern food and drink culture from the most talented industry leaders south of the Mason-Dixon," says Feichter. "Not only will the Atlanta Food &Wine Festival honor the region's diverse heritage, but we are proud to share the new and emerging flavors and traditions that make the South simply the most dynamic culinary region in the U.S.," added Love.
The AF&WF will feature more than 200 activities over four days, including tasting tents, seminars, chef demonstrations, theme dinners and special events featuring whole animal roasts, regional craft beer tastings, a variety of Southern barbecue, and fine wines and cocktails from some of the country's top talents. All activities are connected to the festival's three themes: old traditions, new traditions, and imports and inspirations (aka "other Southern").
A sampling of festival events includes: Traditional Southern Supper with Matt Lee & Ted Lee at Miller Union; White Lightnin'— The Story of 'Shine from Distilling Legend and NASCAR Superstar Junior Johnson ; Dry v. Wet Grill Off with Kevin and Kent Rathbun ; Farmer Hall of Fame gala to recognize outstanding regional growers, and a variety of Southern 101 seminars exploring topics from the highly politicized street cart movement to the future of dining in the South. Kevin Gillespie of Atlanta's Woodfire Grill and a Top Chef alum will be curating a special Whole Pig Tent, in which festival-goers will be able to learn roasting techniques and sample all things pork.
The Festival will also boast a number of wine and spirits tastings, featuring products from the region and from other Southern regions around the globe, such as Southern Europe, South Africa, South America and Australia. Beverage seminars include tastings of Chateauneuf-du-Pape by Marc Perrin and a reserve bourbon tasting with Julian Van Winkle of Old Rip Van Winkle Distillers. In addition, Van Winkle will be curating the Festival's landmark Bourbon Tent, which will feature top bourbons from throughout the South.
To ensure that authentic Southern food and traditions are represented, Love and Feichter have created the Atlanta Food & Wine Festival Founders Council, a committee of some of the South's best culinary talent, including such notable chefs John Currence from City Grocery in Oxford, MS; Michael Paley from Proof on Main in Louisville, KY; Sean Brock from McCrady's in Charleston, SC; Hugh Acheson from Five & Ten in Athens, GA; and Frank Stitt from Highlands Bar & Grill in Birmingham, AL.
In addition, Southern chef stalwarts, such as Christopher and Idie Hastings from Hot &Hot Fish Club in Birmingham, AL , Kevin Maxey from Craft in Atlanta, GA; Pano Karatassos Jr. from Buckhead Life Restaurant Group in Atlanta, GA; Andrea Reusing from Lantern in Chapel Hill, NC; Kelly English from Restaurant Iris in Memphis, TN; and Duane Nutter from One Flew South in Atlanta, GA, are all part of the Festival's prestigious Founder's Council, the goal of which is to create authentic and compelling experiences for all Festival guests.
Tickets for the Atlanta Food & Wine Festival are now on sale and range from $75 for select tastings and events to the $2500 Connoisseur Package, which includes access to the exclusive Connoisseur Track, Connoisseur Lounge and Events, Opening Reception, Tasting Tents, and even early access to all seminars and demos. For more information or to buy tickets, please visit www.atlfoodandwinefestival.com and follow us on Facebook.com/AtlantaFoodandWineFestival and Twitter.com/ATLFoodandWine.
-----
Community News You Can Use
Click to read MORE news:
www.GeorgiaFrontPage.com
Twitter: @gafrontpage & @TheGATable @HookedonHistory
www.ArtsAcrossGeorgia.com
Twitter: @artsacrossga, @softnblue, @RimbomboAAG
www.FayetteFrontPage.com
Twitter: @FayetteFP
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