New Buckhead Life Restaurant Group eatery soon to be open to the public
Sovereign, Atlanta’s finest luxury high-rise condominium celebrated the newest Buckhead Life Restaurant Group eatery, Bistro Niko at an exclusive engagement held in the restaurant on Oct. 27. The French-style bistro will open its doors to the public for dinner on Nov. 5. Lunch service will begin the following week on Nov. 12.
“With the opening of Bistro Niko our homeowners now have a number of dining choices without having to leave the comfort of the Sovereign building,” said Kristi Torgler, director of sales and marketing at Sovereign. “Buckhead Life Restaurant Group restaurants are known for providing unparalleled dining experiences, and we are excited to welcome Bistro Niko as a part of the Sovereign community.”
Bistro Niko’s understated elegance is the perfect complement to the Sovereign building. Booths for two line the walls and the tables are spaced perfectly throughout the interior, making the large room feel cozy and intimate. A curved bar, located in the back of the restaurant allowed guests the opportunity to sip cocktails while enjoying the scenic views of Peachtree Road. In addition to the wonderful ambiance, Bistro Niko also boasts a superior menu.
The Sovereign residents, prospective homebuyers and special guests who attended the event were able to savor croque monsieurs, ravioli de lapin, hachis parmentier de veau and other delicious French delights while conversing with friends and neighbors at the lovely restaurant located just downstairs from their homes or workplace.
Beginning Nov. 5, Bistro Niko will be open for dinner starting at 5 p.m. The restaurant will seat tables until 10 p.m. Sunday through Thursday. On Friday and Saturday the restaurant will seat diners until 11 p.m. Upon opening for lunch on Nov. 12, Bistro Niko will begin seating guests at 11:30 a.m. and will serve Monday – Thursday until 10 p.m. and Fridays and Saturdays until 11 p.m.
About 3344 Peachtree/Sovereign:
Developed by Atlanta-based Regent Partners, LLC, Sovereign, located at 3344 Peachtree Road in Buckhead is a 50 story mixed-use tower designed by architects, Smallwood, Reynolds, Stewart, Stewart & Associates. The 635-foot tower includes more than one-half million square feet of Class A office and retail space crowned by the 82 residences of Sovereign. Homes are offered from $1 million and begin on the building's 28th story affording penthouse-like views from all residences, which range from more than 1,700 square feet to more than 10,000 square feet. Sovereign, which was named Best in Atlanta Real Estate in 2007, includes fine dining at Bistro Niko, a Buckhead Life Signature French restaurant and the services of the distinguished Buckhead Club. As a mixed-use new urban design, Sovereign offers unparalleled private pedestrian and automobile access to major roadways, restaurants, services, shopping and recreation. Residential sales at Sovereign are handled by Atlanta Fine Homes Sotheby's International Realty. For more information about Sovereign, please call 404-266-3344 or visit www.sovereignbuckhead.com.
About Regent Partners:
Established in 1988, Regent Partners, LLC is a leading Atlanta-based real estate development, investment and services firm. Currently the partnership has more than one half billion dollars in development projects under way. Since its inception the company has acquired and developed more than 10 million square feet of office, residential and hotel space valued in excess of $1.4 billion. Regent Partners' diverse portfolio includes hotel, residential, office, retail, mixed-use and land holdings. The senior management team consists of executives with more than 150 years of combined experience developing, managing, leasing and constructing commercial real estate assets. For more information about Regent Partners, visit www.regentpartners.com.
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Thursday, October 29, 2009
'The Ultimate Simple Holiday Cookie' Recipe!
/PRNewswire/ -- "The Ultimate Simple Holiday Cookie" recipe was unveiled today by Stone-Buhr Flour -- the nation's leading producer of sustainable flour. "This mouth-watering butter cookie was developed by one of America's top chefs, Chef Thierry Rautureau," announced Josh Dorf, the CEO of Stone-Buhr. Rautureau is the acclaimed owner of Seattle's four star restaurant Rover's, cookbook author and frequent guest on radio and TV. Under Dorf's leadership, Stone-Buhr has become the first flour company to distribute and promote "sustainable" flour. "We think of this as the ultimate 'green' holiday cookie. It's good for farmers, for the land and perfect way to spread the joy and good will of the season," Dorf added.
Stone-Buhr's All Purpose Flour is from wheat grown and certified as sustainable under the strict guidelines of the nonprofit The Food Alliance. Working with a small group of wheat farmers in the Pacific Northwest (Shepherds Grain) the wheat in Stone-Buhr's "Washington White All-Purpose Flour" is grown in an environmentally and socially responsible manner. Through their use of "no-till" practices, these farmers have been able to dramatically reduce soil erosion and enhance water retention as no-till farming requires less fossil fuel and preserves the soil's ability to trap and keep carbon out of the atmosphere.
"By following this simple recipe you'll be making both the planet and your stomach happy," said Chef Rautureau.
The Ultimate Simple Holiday Cookie
1 cup finely ground, toasted hazelnuts (You can substitute toasted and ground almonds or pecans.)
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
1 1/4 cups Stone-Buhr All Purpose flour
Combine the nuts, butter, and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed until well blended. Gradually add the flour to the dough, with the mixer at medium-low speed. Blend until the mixture forms a smooth dough.
Form the dough into 2 flat disks and wrap each in plastic wrap. Refrigerate until firm, at least 30 minutes.
Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
Set 1 of the dough disks on a lightly floured work surface and let sit for a few minutes to soften slightly. Roll out the dough to a thickness of about 1/16 inch. Using a small knife or cookie cutter, cut the dough into preferred shapes. Arrange the cookies on the prepared baking sheets with an inch between them. Bake until the cookies are firm and lightly browned around the edges, 8 to 10 minutes. Let the cookies sit on the baking sheets for a few minutes, then carefully transfer to a wire rack to cool completely. Continue with any remaining dough.
Decorate with your own festive and creative toppings!
Makes 2 to 4 dozen (depending on the size and shape).
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Stone-Buhr's All Purpose Flour is from wheat grown and certified as sustainable under the strict guidelines of the nonprofit The Food Alliance. Working with a small group of wheat farmers in the Pacific Northwest (Shepherds Grain) the wheat in Stone-Buhr's "Washington White All-Purpose Flour" is grown in an environmentally and socially responsible manner. Through their use of "no-till" practices, these farmers have been able to dramatically reduce soil erosion and enhance water retention as no-till farming requires less fossil fuel and preserves the soil's ability to trap and keep carbon out of the atmosphere.
"By following this simple recipe you'll be making both the planet and your stomach happy," said Chef Rautureau.
The Ultimate Simple Holiday Cookie
1 cup finely ground, toasted hazelnuts (You can substitute toasted and ground almonds or pecans.)
1/2 cup unsalted butter, at room temperature
1/3 cup sugar
1 1/4 cups Stone-Buhr All Purpose flour
Combine the nuts, butter, and sugar in the bowl of a stand mixer fitted with the paddle attachment and mix at medium speed until well blended. Gradually add the flour to the dough, with the mixer at medium-low speed. Blend until the mixture forms a smooth dough.
Form the dough into 2 flat disks and wrap each in plastic wrap. Refrigerate until firm, at least 30 minutes.
Preheat the oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
Set 1 of the dough disks on a lightly floured work surface and let sit for a few minutes to soften slightly. Roll out the dough to a thickness of about 1/16 inch. Using a small knife or cookie cutter, cut the dough into preferred shapes. Arrange the cookies on the prepared baking sheets with an inch between them. Bake until the cookies are firm and lightly browned around the edges, 8 to 10 minutes. Let the cookies sit on the baking sheets for a few minutes, then carefully transfer to a wire rack to cool completely. Continue with any remaining dough.
Decorate with your own festive and creative toppings!
Makes 2 to 4 dozen (depending on the size and shape).
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Healthier Holiday Gatherings
(NAPSI)-The holidays don't have to be all about overindulging.
"A little planning can go a long way in helping you stay healthy and enjoy the holidays without regret," says Tammi Hancock, a registered dietitian. "An occasional small treat will help keep you from feeling deprived, but try to keep it to one per day."
Here are a few other tips and tricks to enjoying healthy and happy holidays:
• Don't Go Hungry: It's tough not to dive into the buffet or hit the appetizers hard if you're famished when you arrive at a holiday get-together. Try eating a filling and healthy snack such as apples with peanut butter before the event to help you avoid temptation and make healthier choices. Skip the buffet if you can; or try using a smaller plate so you don't feel tempted to pile it on or end up feeling deprived.
• Gifts From the Heart: Everyone enjoys a holiday cookie exchange or a homemade gift basket of goodies. This year, really wow them with cookies or gifts that are as healthy as they are tasty. It's easy to do with a few simple substitutions. Replace regular butter in your favorite holiday cookies and treats with lighter spreads such as Smart Balance® Butter Blend Stick; it has the same flavor and cooking qualities without all the saturated fat and cholesterol.
• Better Potluck: Instead of bringing a decadent treat or another trans fat-laden dip, lighten up; your friends and family will appreciate the taste and nutrition. Try switching to one of Smart Balance's new sour cream varieties to make great-tasting versions of your favorite dips. Along with great taste, you'll be adding vitamins D and E as well as calcium to the mix.
White Onion Dip
Serves 6; 2-tablespoon servings
2 cups Smart Balance Sour Cream and Omega-3s & Vitamins D and E
4 tablespoons of any Smart Balance milk variety
1 cup very finely chopped white onion
1 teaspoon Worcestershire sauce
2 teaspoons onion powder
2 teaspoons salt
Combine all the ingredients in a small bowl and serve with fresh veggies.
Chef's Tip: Save time before a party-prepare up to 2 hours in advance and refrigerate.
Per serving: 51 calories, 1 gram protein, 2 grams carbohydrate, 4 grams fat, 2.3 grams saturated fat, 0 grams monounsaturated fat, 0 grams polyunsaturated fat, 0 grams trans fat, 22 mg omega-3 fatty acids, 2 mg omega-6 fatty acids, 13 mg cholesterol, 215 mg sodium, 0 grams fiber.
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"A little planning can go a long way in helping you stay healthy and enjoy the holidays without regret," says Tammi Hancock, a registered dietitian. "An occasional small treat will help keep you from feeling deprived, but try to keep it to one per day."
Here are a few other tips and tricks to enjoying healthy and happy holidays:
• Don't Go Hungry: It's tough not to dive into the buffet or hit the appetizers hard if you're famished when you arrive at a holiday get-together. Try eating a filling and healthy snack such as apples with peanut butter before the event to help you avoid temptation and make healthier choices. Skip the buffet if you can; or try using a smaller plate so you don't feel tempted to pile it on or end up feeling deprived.
• Gifts From the Heart: Everyone enjoys a holiday cookie exchange or a homemade gift basket of goodies. This year, really wow them with cookies or gifts that are as healthy as they are tasty. It's easy to do with a few simple substitutions. Replace regular butter in your favorite holiday cookies and treats with lighter spreads such as Smart Balance® Butter Blend Stick; it has the same flavor and cooking qualities without all the saturated fat and cholesterol.
• Better Potluck: Instead of bringing a decadent treat or another trans fat-laden dip, lighten up; your friends and family will appreciate the taste and nutrition. Try switching to one of Smart Balance's new sour cream varieties to make great-tasting versions of your favorite dips. Along with great taste, you'll be adding vitamins D and E as well as calcium to the mix.
White Onion Dip
Serves 6; 2-tablespoon servings
2 cups Smart Balance Sour Cream and Omega-3s & Vitamins D and E
4 tablespoons of any Smart Balance milk variety
1 cup very finely chopped white onion
1 teaspoon Worcestershire sauce
2 teaspoons onion powder
2 teaspoons salt
Combine all the ingredients in a small bowl and serve with fresh veggies.
Chef's Tip: Save time before a party-prepare up to 2 hours in advance and refrigerate.
Per serving: 51 calories, 1 gram protein, 2 grams carbohydrate, 4 grams fat, 2.3 grams saturated fat, 0 grams monounsaturated fat, 0 grams polyunsaturated fat, 0 grams trans fat, 22 mg omega-3 fatty acids, 2 mg omega-6 fatty acids, 13 mg cholesterol, 215 mg sodium, 0 grams fiber.
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Tuesday, October 27, 2009
Expert tips to take the stress out of holiday entertaining
(ARA) – Family and friends gathered ‘round the dinner table, with a sumptuous feast (prepared by you) set before them – does anything say “holidays” more than that? What guests often don’t realize are the hours of prep and, perhaps, stress the host endured to achieve this festive celebration. You, however, don’t have to be one of those crazed hosts.
With the holidays quickly approaching, you can make a stress-free holiday meal with some handy tips from celebrity chef and expert entertainer Cat Cora, the first and only female Iron Chef on Food Network’s Iron Chef America.
“When it comes to holiday entertaining, planning ahead and having the right tools and equipment help prevent poor performance and high stress levels,” Cora says. Here are her tips for stress-free holiday entertaining:
* Start out with the best tools and equipment you can afford. If you’ve been thinking about replacing your old, energy inefficient refrigerator with something better, more convenient and worthy of your skills, the holiday season is a great time to do so.
“A good refrigerator, with the right features, can make meal organization and prep much easier,” Cora says. For example, refrigerators like LG’s four-door model offer lots of storage room with nearly 28 cubic feet of capacity, including double freezer drawers – the top drawer for items you access the most and bottom drawer for larger items or longer-term storage. The freezer drawers automatically open and close at the touch of a button, so it’s like having an extra hand in the kitchen.
* Take advantage of the convenience of the microwave, some of which now feature a warming lamp, to help keep dishes hot until mealtime.
* Shop early and stock up on perishables weeks before your holiday event. Chop veggies and prepare hors d’oeuvres a day before, and take advantage of the great fresh desserts available at your local grocery store or bakery.
* Clean as you go — it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn’t await you when you’re done. New dishwashers with steam technology now offer cycles that allow you to thoroughly yet gently clean fragile items such as fine china and stemware.
* Enlist friends to come over an hour or two before the party to help set up the drinks, appetizers and a children’s table complete with crayons, puzzles and games.
* You don’t have to bust your budget in order to host a memorable event. If a full-blown four course dinner is beyond your budget, consider a single-course affair such as a cheese tasting, dessert party or appetizer buffet.
* Mix up serving pieces. Instead of the traditional bowls and plates, try unusual presentations like serving dessert in a martini glass, appetizers in a shot glass or serve the meat course on a cutting board.
* Edible & functional garnishes are a great way to add color and verve to any dish. Items like orange or lemon wedges, radish roses, slivers of carrot, toasted nuts or grated chocolate work well as quick, attractive garnishes.
* “Never forget to be original,” Cora says. “While we all love traditional holiday fare, get creative with a couple special dishes that will add flare to your dinner party.”
Try this creative recipe from Kristine Snyder, of Maui, Hawaii, chosen as “America’s Top Amateur Chef” at LG’s “Taste of Something Better” cooking competition judged by Cora. Snyder will represent the United States in LG’s 2009 Global “Life Tastes Good” championship in Bangkok, Thailand, in November.
Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp (Serves four)
Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved
Directions:
Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.
Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.
Puree cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor. Reserve two tablespoons for shrimp and set remainder aside.
Preheat oven to 450 degrees. Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.
Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened. Melt reserved cilantro butter in a large nonstick skillet over medium heat and saute shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp. Garnish with tomatoes.
Courtesy of ARAcontent
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With the holidays quickly approaching, you can make a stress-free holiday meal with some handy tips from celebrity chef and expert entertainer Cat Cora, the first and only female Iron Chef on Food Network’s Iron Chef America.
“When it comes to holiday entertaining, planning ahead and having the right tools and equipment help prevent poor performance and high stress levels,” Cora says. Here are her tips for stress-free holiday entertaining:
* Start out with the best tools and equipment you can afford. If you’ve been thinking about replacing your old, energy inefficient refrigerator with something better, more convenient and worthy of your skills, the holiday season is a great time to do so.
“A good refrigerator, with the right features, can make meal organization and prep much easier,” Cora says. For example, refrigerators like LG’s four-door model offer lots of storage room with nearly 28 cubic feet of capacity, including double freezer drawers – the top drawer for items you access the most and bottom drawer for larger items or longer-term storage. The freezer drawers automatically open and close at the touch of a button, so it’s like having an extra hand in the kitchen.
* Take advantage of the convenience of the microwave, some of which now feature a warming lamp, to help keep dishes hot until mealtime.
* Shop early and stock up on perishables weeks before your holiday event. Chop veggies and prepare hors d’oeuvres a day before, and take advantage of the great fresh desserts available at your local grocery store or bakery.
* Clean as you go — it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn’t await you when you’re done. New dishwashers with steam technology now offer cycles that allow you to thoroughly yet gently clean fragile items such as fine china and stemware.
* Enlist friends to come over an hour or two before the party to help set up the drinks, appetizers and a children’s table complete with crayons, puzzles and games.
* You don’t have to bust your budget in order to host a memorable event. If a full-blown four course dinner is beyond your budget, consider a single-course affair such as a cheese tasting, dessert party or appetizer buffet.
* Mix up serving pieces. Instead of the traditional bowls and plates, try unusual presentations like serving dessert in a martini glass, appetizers in a shot glass or serve the meat course on a cutting board.
* Edible & functional garnishes are a great way to add color and verve to any dish. Items like orange or lemon wedges, radish roses, slivers of carrot, toasted nuts or grated chocolate work well as quick, attractive garnishes.
* “Never forget to be original,” Cora says. “While we all love traditional holiday fare, get creative with a couple special dishes that will add flare to your dinner party.”
Try this creative recipe from Kristine Snyder, of Maui, Hawaii, chosen as “America’s Top Amateur Chef” at LG’s “Taste of Something Better” cooking competition judged by Cora. Snyder will represent the United States in LG’s 2009 Global “Life Tastes Good” championship in Bangkok, Thailand, in November.
Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp (Serves four)
Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved
Directions:
Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.
Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.
Puree cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor. Reserve two tablespoons for shrimp and set remainder aside.
Preheat oven to 450 degrees. Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.
Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened. Melt reserved cilantro butter in a large nonstick skillet over medium heat and saute shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp. Garnish with tomatoes.
Courtesy of ARAcontent
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Monday, October 26, 2009
Blueberry Napoleons: A Simply Royal Dessert
(NAPSI)-A classic Napoleon is a decadent dessert that was born in Naples…or Copenhagen…or Paris! While historians can't agree on the exact origins, everyone agrees that the dessert was a favorite of Napoleon Bonaparte and that the alternating crisp and creamy textures with a burst of fruit are worthy of royalty.
This winter, give your guests a majestic treat by serving Fresh Blueberry Napoleons. The gorgeous stacked dessert looks impressive yet is super easy to make. You can even bake the surprisingly simple crisps and stir up the tasty cream the day before, then assemble with luscious fresh blueberries just before serving. The recipe serves four, but if you're expecting more guests, it can be easily doubled.
You'll find plenty of top-quality fresh blueberries in the produce aisle of your market this winter. They come to us from South America, where the climate and growing conditions are perfect for blueberries.
FRESH BLUEBERRY NAPOLEONS
6 slices firm white sandwich bread, crusts removed
1 teaspoon butter, softened
¼ teaspoon sugar
1 cup ricotta cheese (whole or part-skim milk)
¼ cup mascarpone or cream cheese
¼ cup confectioners' sugar
2 tablespoons apricot preserves
1 cup fresh blueberries
Preheat oven to 350ºF. With a rolling pin, roll bread slices very thin; cut each slice in half lengthwise. Lightly butter bread on one side; arrange on baking sheet; sprinkle with sugar; bake until crisp and beginning to brown, about 10 minutes. Cool to room temperature. (If making ahead, wrap tightly; store at room temperature.) In medium bowl, with electric mixer, beat ricotta, mascarpone, confectioners' sugar and preserves until smooth. Cover and refrigerate until ready to use. Just before serving, place 8 toasts on work surface. Spread cheese filling on toasts, dividing evenly; dot with berries. Stack 4 of the prepared toasts on remaining prepared toasts; top each with a plain toast; press gently to secure. If desired, sift confectioners' sugar over Napoleons. Serve immediately.
YIELD: 4 portions
Per portion: 349 calories, 39 g carbohydrate, 17 g total fat, 9 g saturated fat
For more nutrition information and great recipes, visit www.blueberrycouncil.org.
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This winter, give your guests a majestic treat by serving Fresh Blueberry Napoleons. The gorgeous stacked dessert looks impressive yet is super easy to make. You can even bake the surprisingly simple crisps and stir up the tasty cream the day before, then assemble with luscious fresh blueberries just before serving. The recipe serves four, but if you're expecting more guests, it can be easily doubled.
You'll find plenty of top-quality fresh blueberries in the produce aisle of your market this winter. They come to us from South America, where the climate and growing conditions are perfect for blueberries.
FRESH BLUEBERRY NAPOLEONS
6 slices firm white sandwich bread, crusts removed
1 teaspoon butter, softened
¼ teaspoon sugar
1 cup ricotta cheese (whole or part-skim milk)
¼ cup mascarpone or cream cheese
¼ cup confectioners' sugar
2 tablespoons apricot preserves
1 cup fresh blueberries
Preheat oven to 350ºF. With a rolling pin, roll bread slices very thin; cut each slice in half lengthwise. Lightly butter bread on one side; arrange on baking sheet; sprinkle with sugar; bake until crisp and beginning to brown, about 10 minutes. Cool to room temperature. (If making ahead, wrap tightly; store at room temperature.) In medium bowl, with electric mixer, beat ricotta, mascarpone, confectioners' sugar and preserves until smooth. Cover and refrigerate until ready to use. Just before serving, place 8 toasts on work surface. Spread cheese filling on toasts, dividing evenly; dot with berries. Stack 4 of the prepared toasts on remaining prepared toasts; top each with a plain toast; press gently to secure. If desired, sift confectioners' sugar over Napoleons. Serve immediately.
YIELD: 4 portions
Per portion: 349 calories, 39 g carbohydrate, 17 g total fat, 9 g saturated fat
For more nutrition information and great recipes, visit www.blueberrycouncil.org.
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Saturday, October 24, 2009
Red Wine, White Wine, Fish and Science
(ISNS) -- The long-standing rule of matching wine and food -- red wine with red meat and white wine with fish -- actually has a scientific explanation, according to two scientists working for the Mercian Corporation, a Japanese producer and marketer of wine.
The research, published in the Journal of Agricultural and Food Chemistry, found that the small amounts of iron found in many red wines caused those who eat fish to have a strong, fishy aftertaste.
Researchers had wine tasters sample 36 red wines and 26 white wines while dining on scallops. The wines varied by country of origin, variety and vintage, but the samples that contained irons were consistently rated as having a fishy aftertaste. When the scientists increased the amount of iron in a particular wine, the nastiness of the aftertaste increased.
The reports of the bad aftertaste went away when a substance that binds to iron was added to the offending wines. Fish were then soaked in high-iron wine and several compounds related to the "fish" taste increased measurably.
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The research, published in the Journal of Agricultural and Food Chemistry, found that the small amounts of iron found in many red wines caused those who eat fish to have a strong, fishy aftertaste.
Researchers had wine tasters sample 36 red wines and 26 white wines while dining on scallops. The wines varied by country of origin, variety and vintage, but the samples that contained irons were consistently rated as having a fishy aftertaste. When the scientists increased the amount of iron in a particular wine, the nastiness of the aftertaste increased.
The reports of the bad aftertaste went away when a substance that binds to iron was added to the offending wines. Fish were then soaked in high-iron wine and several compounds related to the "fish" taste increased measurably.
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Friday, October 23, 2009
Become the ultimate cookie exchange host
(ARA) - Cookie exchange parties are a holiday tradition that provides a fun-filled reason for friends and family to enjoy each other’s company and fill up their holiday cookie trays. This season, bakers and holiday entertainers can visit www.kissescookies.com to find a one-stop shop for receiving and sharing holiday baking and party planning tips that are sure to sweeten any holiday get-together.
For those looking to create the ultimate cookie exchange, the experts at Hershey’s Kisses Brand Chocolates offer the following tips to turn any holiday party into a sweet success. The iconic chocolate treat also will serve as the party-planning partner for holiday hosts by sponsoring 1,000 cookie exchange parties nationwide. To apply to host a Hershey’s Kisses Chocolates Cookie Exchange and for recipes and additional party tips visit www.kissescookies.com.
Cookie exchange tips:
* When sending out invitations, include a unique cookie recipe for each guest as a suggestion. Also ask your guests to RSVP with the recipe they plan to make so that you can be sure not to double up on a specific type of cookie. You can find a variety of creative recipes at www.kissescookies.com.
* Once you have all the RSVPs, inform your guests how many cookies they need to bring. One dozen per guest is a good start, but if you're having a large party, it might be a good idea to reduce this quantity to only a half-dozen cookies so that guests aren't overwhelmed with baking.
* Encourage your guests to bring copies of their recipe for everyone. Also ask them to bring along sealable containers for the cookies they're taking home. Have a few extra containers on hand in case someone forgets.
* To give your party added fun, set out gift tags, gift bags, ribbons and pens so that your guests can create gifts for co-workers, neighbors, teachers and friends.
* Play holiday music and offer simple refreshments like hot cocoa, warm apple cider, coffee, tea and eggnog to keep the holiday ambiance going.
To get your party planning started, consider the following recipes for your cookie exchange:
Kisses Chocolate Chip Cookies
Makes four dozen cookies
Ingredients
Cookies:
48 Hershey's Kisses Brand Milk Chocolates
1 cup softened butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
1 cup Hershey's Mini Chips Semi-Sweet Chocolates
Chocolate drizzle:
1/4 cup Hershey's Mini Chips Semi-Sweet Chocolates
1 teaspoon shortening
Directions
Heat oven to 375 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, brown sugar and vanilla extract in a large bowl until well blended. Add flour and blend until smooth. Stir in the mini chips. Mold scant tablespoons of dough around the milk chocolates, covering completely. Shape into balls and place on an ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool completely.
Prepare chocolate drizzle by placing the mini chips and shortening in a small, microwave-safe bowl. Microwave at medium heat for 30 seconds and stir. If necessary, microwave at a medium heat for an additional 10 seconds at a time, stirring after each heating until the chocolate is melted and the mixture is smooth when stirred. Drizzle mixture over each cookie.
Chocolate Almond Thumbprint Cookies
Makes three and one half dozen cookies
Ingredients
Cookies:
1 cup softened butter
2/3 cup sugar
2 egg yolks
1/2 teaspoon vanilla extract
2 cups flour
1/4 cup Hershey’s Cocoa
1/2 teaspoon salt
1 cup finely chopped almonds
Chocolate filling:
42 Hershey's Kisses Brand Milk Chocolates with Almonds
1/2 cup powdered sugar
1 tablespoon Hershey's Cocoa
1 tablespoon softened butter
2 1/2 teaspoons milk
1/4 teaspoon vanilla extract
Directions
Heat oven to 350 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, egg yolks and vanilla extract together until well blended. Stir together flour, cocoa and salt in a separate bowl and mix into the butter mixture. Roll dough into one-inch balls and roll in chopped almonds. Place on an ungreased cookie sheet and press thumb gently into the center of each cookie. Bake 18 to 20 minutes or until set. Remove from cookie sheet and cool completely.
Prepare chocolate filling by combining powdered sugar, cocoa, butter, milk and vanilla extract in a small bowl. Beat mixture until smooth. Spoon or pipe about 1/4 teaspoon of the chocolate filling into each thumbprint on the cooled cookies. Gently press one milk chocolate into the center of each cookie.
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For those looking to create the ultimate cookie exchange, the experts at Hershey’s Kisses Brand Chocolates offer the following tips to turn any holiday party into a sweet success. The iconic chocolate treat also will serve as the party-planning partner for holiday hosts by sponsoring 1,000 cookie exchange parties nationwide. To apply to host a Hershey’s Kisses Chocolates Cookie Exchange and for recipes and additional party tips visit www.kissescookies.com.
Cookie exchange tips:
* When sending out invitations, include a unique cookie recipe for each guest as a suggestion. Also ask your guests to RSVP with the recipe they plan to make so that you can be sure not to double up on a specific type of cookie. You can find a variety of creative recipes at www.kissescookies.com.
* Once you have all the RSVPs, inform your guests how many cookies they need to bring. One dozen per guest is a good start, but if you're having a large party, it might be a good idea to reduce this quantity to only a half-dozen cookies so that guests aren't overwhelmed with baking.
* Encourage your guests to bring copies of their recipe for everyone. Also ask them to bring along sealable containers for the cookies they're taking home. Have a few extra containers on hand in case someone forgets.
* To give your party added fun, set out gift tags, gift bags, ribbons and pens so that your guests can create gifts for co-workers, neighbors, teachers and friends.
* Play holiday music and offer simple refreshments like hot cocoa, warm apple cider, coffee, tea and eggnog to keep the holiday ambiance going.
To get your party planning started, consider the following recipes for your cookie exchange:
Kisses Chocolate Chip Cookies
Makes four dozen cookies
Ingredients
Cookies:
48 Hershey's Kisses Brand Milk Chocolates
1 cup softened butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups flour
1 cup Hershey's Mini Chips Semi-Sweet Chocolates
Chocolate drizzle:
1/4 cup Hershey's Mini Chips Semi-Sweet Chocolates
1 teaspoon shortening
Directions
Heat oven to 375 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, brown sugar and vanilla extract in a large bowl until well blended. Add flour and blend until smooth. Stir in the mini chips. Mold scant tablespoons of dough around the milk chocolates, covering completely. Shape into balls and place on an ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool completely.
Prepare chocolate drizzle by placing the mini chips and shortening in a small, microwave-safe bowl. Microwave at medium heat for 30 seconds and stir. If necessary, microwave at a medium heat for an additional 10 seconds at a time, stirring after each heating until the chocolate is melted and the mixture is smooth when stirred. Drizzle mixture over each cookie.
Chocolate Almond Thumbprint Cookies
Makes three and one half dozen cookies
Ingredients
Cookies:
1 cup softened butter
2/3 cup sugar
2 egg yolks
1/2 teaspoon vanilla extract
2 cups flour
1/4 cup Hershey’s Cocoa
1/2 teaspoon salt
1 cup finely chopped almonds
Chocolate filling:
42 Hershey's Kisses Brand Milk Chocolates with Almonds
1/2 cup powdered sugar
1 tablespoon Hershey's Cocoa
1 tablespoon softened butter
2 1/2 teaspoons milk
1/4 teaspoon vanilla extract
Directions
Heat oven to 350 degrees Fahrenheit and remove the wrappers from the milk chocolates. Beat together butter, sugar, egg yolks and vanilla extract together until well blended. Stir together flour, cocoa and salt in a separate bowl and mix into the butter mixture. Roll dough into one-inch balls and roll in chopped almonds. Place on an ungreased cookie sheet and press thumb gently into the center of each cookie. Bake 18 to 20 minutes or until set. Remove from cookie sheet and cool completely.
Prepare chocolate filling by combining powdered sugar, cocoa, butter, milk and vanilla extract in a small bowl. Beat mixture until smooth. Spoon or pipe about 1/4 teaspoon of the chocolate filling into each thumbprint on the cooled cookies. Gently press one milk chocolate into the center of each cookie.
Courtesy of ARAcontent
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Wednesday, October 21, 2009
Raisin' Cane Gingerbread Boys & Girls
(NAPSI)-Few things conjure up holiday fun like the image of kids decorating cookies and the aroma of fresh-baked gingerbread.
Gingerbread cookies date back to Queen Elizabeth I, who is said to have had the likeness of important visitors baked out of gingerbread. Since then, the cookies have become a holiday tradition that brings families together. So easy to bake up and decorate with raisins from the pantry, Gingerbread Boys & Girls dress up with dried cranberries, icing and mini candy canes.
To make them as party favors or as a gift for neighbors, teachers and friends, place a large cookie into a holiday cellophane bag (available in craft stores) together with a mini candy cane. Then tie with holiday ribbon.
Raisin' Cane Gingerbread Boys & Girls
Ingredients:
5½ cups all-purpose flour
5 teaspoons pumpkin pie spice
¾ teaspoon baking soda
¼ teaspoon baking powder
1 cup butter, softened
1 cup light brown sugar, packed
1 cup unsulphured molasses
2 eggs
Tube of icing or royal icing
½ cup Sun-Maid Natural Raisins or Cape Cod Cranberries
Small candy canes
Directions:
Mix dry ingredients in medium bowl; set aside. Preheat oven to 350ºF.
Beat butter in large bowl until light and fluffy. Add brown sugar, molasses and eggs; beat well. Gradually beat in dry mixture on low speed.
Divide dough into 3 parts and wrap in plastic wrap. Refrigerate until firm, about 1½ hours.
Roll dough on lightly floured surface to ¼-inch thickness. Using a cookie cutter, cut cookies and place 2 inches apart on greased or parchment-lined baking sheets. Bake in preheated oven at 350°F for 11 to 13 minutes. Let cool 2 to 3 minutes.
Decorate with royal icing, raisins and dried cranberries. Attach small candy canes with icing onto "hands" of cookies, or serve on the side.
Yield: about 20, 6- to 7-inch cookies.
For more holiday recipes, visit www.sunmaid.com.
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Gingerbread cookies date back to Queen Elizabeth I, who is said to have had the likeness of important visitors baked out of gingerbread. Since then, the cookies have become a holiday tradition that brings families together. So easy to bake up and decorate with raisins from the pantry, Gingerbread Boys & Girls dress up with dried cranberries, icing and mini candy canes.
To make them as party favors or as a gift for neighbors, teachers and friends, place a large cookie into a holiday cellophane bag (available in craft stores) together with a mini candy cane. Then tie with holiday ribbon.
Raisin' Cane Gingerbread Boys & Girls
Ingredients:
5½ cups all-purpose flour
5 teaspoons pumpkin pie spice
¾ teaspoon baking soda
¼ teaspoon baking powder
1 cup butter, softened
1 cup light brown sugar, packed
1 cup unsulphured molasses
2 eggs
Tube of icing or royal icing
½ cup Sun-Maid Natural Raisins or Cape Cod Cranberries
Small candy canes
Directions:
Mix dry ingredients in medium bowl; set aside. Preheat oven to 350ºF.
Beat butter in large bowl until light and fluffy. Add brown sugar, molasses and eggs; beat well. Gradually beat in dry mixture on low speed.
Divide dough into 3 parts and wrap in plastic wrap. Refrigerate until firm, about 1½ hours.
Roll dough on lightly floured surface to ¼-inch thickness. Using a cookie cutter, cut cookies and place 2 inches apart on greased or parchment-lined baking sheets. Bake in preheated oven at 350°F for 11 to 13 minutes. Let cool 2 to 3 minutes.
Decorate with royal icing, raisins and dried cranberries. Attach small candy canes with icing onto "hands" of cookies, or serve on the side.
Yield: about 20, 6- to 7-inch cookies.
For more holiday recipes, visit www.sunmaid.com.
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Friday, October 16, 2009
Pumpkin Or Sweet Potato? Tips And Topping To Make The Best Pie
(NAPSI)-'Tis the season for pie making. This recipe for Sweet Potato Pie features a stunning fig and toasted pecan topping that works equally well on pumpkin pie. Whether you prefer pumpkin or lean toward sweet potato, these baking tips will reward you with pie perfection.
Luscious, sweet, moist, dark Mission or golden California Calimyrna figs are simmered in brandy and maple syrup and swirled with toasted pecans. Spooned over a silky-smooth sweet potato filling, this showy, classic pie is even more appealing when you realize it started with a refrigerated pie crust.
For more recipes and fig tips, visit Valley Fig Growers at www.valleyfig.com.
Perfect Pie Tips
• For optimum baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans, which reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too much.
• To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking. Use a 12-inch-square piece of foil. Cut out a 7-inch circle from the center, and gently fold the foil "ring" around the crust's edge. Be careful: The pie will be hot!
• Use a hot oven temperature during the first 15 minutes of baking.
• Cool the pie on a wire rack to help prevent a soggy bottom. The rack helps air circulate.
Sweet Potato Pie With Fig And Pecan Topping
Pie:
1 refrigerated pie crust (½ of 15-oz. package)
15 ounces canned sweet potatoes, packed in light syrup
⅓ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 large eggs
¾ cup whipping cream
Topping:
¼ cup butter
¼ cup packed light brown sugar
1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid Figs
2 tablespoons maple syrup
1 tablespoon brandy or water
½ cup chopped, toasted pecans
Preheat oven to 450ºF. Prepare one 9-inch pie crust according to package directions for filled pie; do not bake.
Drain sweet potatoes; mash or whirl in food processor until smooth (potatoes should measure 1⅛ cups). In medium bowl, whisk together sweet potatoes, brown sugar, spice and salt. Whisk in eggs, one at a time, and cream. Pour filling into crust.
Bake pie 15 minutes; reduce heat to 350º, shield edge of pie with foil to prevent overbrowning, and continue baking for 25 to 30 minutes or until center moves slightly when shaken. Remove pie to wire rack to cool.
For topping, in small saucepan, stir butter and brown sugar over medium heat until melted. Stir in figs, maple syrup and brandy. Bring to a simmer and cook, stirring constantly, 2 minutes or until reduced to a thick, glossy syrup. Remove from heat and stir in pecans. Spoon evenly over warm pie.
Cool. Chill for up to 8 hours before serving. Makes 8 servings.
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Luscious, sweet, moist, dark Mission or golden California Calimyrna figs are simmered in brandy and maple syrup and swirled with toasted pecans. Spooned over a silky-smooth sweet potato filling, this showy, classic pie is even more appealing when you realize it started with a refrigerated pie crust.
For more recipes and fig tips, visit Valley Fig Growers at www.valleyfig.com.
Perfect Pie Tips
• For optimum baking results, use a glass or dull-metal pie pan. Avoid shiny metal or disposable aluminum pans, which reflect heat and prevent crusts from browning. Dark pans may cause crusts to brown too much.
• To keep baked edges from getting too brown, cover the edges with foil after the first 15 minutes of baking. Use a 12-inch-square piece of foil. Cut out a 7-inch circle from the center, and gently fold the foil "ring" around the crust's edge. Be careful: The pie will be hot!
• Use a hot oven temperature during the first 15 minutes of baking.
• Cool the pie on a wire rack to help prevent a soggy bottom. The rack helps air circulate.
Sweet Potato Pie With Fig And Pecan Topping
Pie:
1 refrigerated pie crust (½ of 15-oz. package)
15 ounces canned sweet potatoes, packed in light syrup
⅓ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 large eggs
¾ cup whipping cream
Topping:
¼ cup butter
¼ cup packed light brown sugar
1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid Figs
2 tablespoons maple syrup
1 tablespoon brandy or water
½ cup chopped, toasted pecans
Preheat oven to 450ºF. Prepare one 9-inch pie crust according to package directions for filled pie; do not bake.
Drain sweet potatoes; mash or whirl in food processor until smooth (potatoes should measure 1⅛ cups). In medium bowl, whisk together sweet potatoes, brown sugar, spice and salt. Whisk in eggs, one at a time, and cream. Pour filling into crust.
Bake pie 15 minutes; reduce heat to 350º, shield edge of pie with foil to prevent overbrowning, and continue baking for 25 to 30 minutes or until center moves slightly when shaken. Remove pie to wire rack to cool.
For topping, in small saucepan, stir butter and brown sugar over medium heat until melted. Stir in figs, maple syrup and brandy. Bring to a simmer and cook, stirring constantly, 2 minutes or until reduced to a thick, glossy syrup. Remove from heat and stir in pecans. Spoon evenly over warm pie.
Cool. Chill for up to 8 hours before serving. Makes 8 servings.
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Enjoy Sweet Potatoes With A Heart-Healthy Twist
(NAPSI)-This holiday season, you can use olive oil to give your dishes a dose of heart-healthy monounsaturated fats without sacrificing taste.
For a lighter and more flavorful alternative to candied yams and other marshmallow-topped sweet potato dishes, try Mashed Sweet Potatoes. This twist on the comfort food favorite combines cardamom, fresh ginger and grated orange peel for a sweet-savory flavor. It uses olive oil instead of butter for a creamy consistency. And a crunchy baked topping of cinnamon breadcrumbs helps to ensure that even picky eaters will enjoy a healthy dose of the sweet potatoes' vitamins A and C. Holiday meals don't have to be elaborate to be festive and satisfying.
Mashed Sweet Potatoes
Prep. Time: 50 minutes
Cook Time: 57 minutes
Total Time: 1 hour, 47 minutes
4 large sweet potatoes (about 5 lbs.), peeled and quartered
Extra-light olive oil for greasing casserole
¼ cup olive oil
1 medium onion, chopped
2 to 3 tsp. grated fresh gingerroot
¼ cup pure maple syrup
1 egg
2 Tbsp. grated orange peel (approx. 2 oranges)
1 tsp. salt
1 tsp. cinnamon
½ tsp. cardamom, optional
⅛ tsp. cayenne pepper
2 slices cinnamon bread, torn into 1-inch pieces
2 tsp. extra-light olive oil
Place potatoes in Dutch oven with enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and simmer 15 to 25 minutes or until tender. Drain well in colander; place in large bowl; set aside.
Heat oven to 350° F. Lightly grease 2-quart casserole with olive oil. In medium skillet or saucepan, heat olive oil over medium heat. Add onion and gingerroot; cook and stir until tender.
Lightly mash potatoes with spoon or potato masher. Add onion mixture and remaining ingredients except cinnamon bread and 2 tsp. olive oil. For smoother consistency, beat with mixer to blend. For a chunkier mixture, mash with potato masher or wooden spoon to blend. Spoon into prepared casserole.
In food processor or blender, process bread pieces until completely chopped. Blend in remaining 2 tsp. olive oil. Sprinkle over potato mixture.
Bake 35 to 45 minutes or until lightly browned and thoroughly hot.
Makes 16 to 20 servings.
For more recipes, as well as additional information about olive oil, visit www.aboutoliveoil.org.
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For a lighter and more flavorful alternative to candied yams and other marshmallow-topped sweet potato dishes, try Mashed Sweet Potatoes. This twist on the comfort food favorite combines cardamom, fresh ginger and grated orange peel for a sweet-savory flavor. It uses olive oil instead of butter for a creamy consistency. And a crunchy baked topping of cinnamon breadcrumbs helps to ensure that even picky eaters will enjoy a healthy dose of the sweet potatoes' vitamins A and C. Holiday meals don't have to be elaborate to be festive and satisfying.
Mashed Sweet Potatoes
Prep. Time: 50 minutes
Cook Time: 57 minutes
Total Time: 1 hour, 47 minutes
4 large sweet potatoes (about 5 lbs.), peeled and quartered
Extra-light olive oil for greasing casserole
¼ cup olive oil
1 medium onion, chopped
2 to 3 tsp. grated fresh gingerroot
¼ cup pure maple syrup
1 egg
2 Tbsp. grated orange peel (approx. 2 oranges)
1 tsp. salt
1 tsp. cinnamon
½ tsp. cardamom, optional
⅛ tsp. cayenne pepper
2 slices cinnamon bread, torn into 1-inch pieces
2 tsp. extra-light olive oil
Place potatoes in Dutch oven with enough water to cover. Bring to a boil. Reduce heat to medium-low; cover loosely and simmer 15 to 25 minutes or until tender. Drain well in colander; place in large bowl; set aside.
Heat oven to 350° F. Lightly grease 2-quart casserole with olive oil. In medium skillet or saucepan, heat olive oil over medium heat. Add onion and gingerroot; cook and stir until tender.
Lightly mash potatoes with spoon or potato masher. Add onion mixture and remaining ingredients except cinnamon bread and 2 tsp. olive oil. For smoother consistency, beat with mixer to blend. For a chunkier mixture, mash with potato masher or wooden spoon to blend. Spoon into prepared casserole.
In food processor or blender, process bread pieces until completely chopped. Blend in remaining 2 tsp. olive oil. Sprinkle over potato mixture.
Bake 35 to 45 minutes or until lightly browned and thoroughly hot.
Makes 16 to 20 servings.
For more recipes, as well as additional information about olive oil, visit www.aboutoliveoil.org.
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