(ARA) - The tastes and scents of holiday food are a source of cherished memories over generations. A whiff of grandma's vanilla-infused cookies is enough to put a smile on any face. The holiday table will always have room for time-honored traditions, as well as new interpretations of classic recipes. Chefs at restaurants and home cooks alike often have a secret weapon in their kitchen to give dishes that extra "something." Many times this weapon comes in the form of pure flavor extracts.
Adding pure flavor extracts to dishes can offer convenience and flavor without compromising your dishes. When pure coffee extract is added to cocoa it makes a delicious mocha drink, and you can even punch up the flavor of tea by adding a touch of pure lemon extract. Manufacturers like Nielsen-Massey offer top quality pure flavor extracts that are ideal for both sweet and savory fare.
The most exciting part of working with pure flavor extracts, for many cooks, is finding out how to make new and creative flavor pairings that are unexpected, and delicious. Vanilla and sweetness will always go hand in hand, but the flavor and scent profile of different types of vanillas can vary widely. Madagascar Bourbon pure vanilla extract has a creamy, sweet, velvety flavor that is perfect for a range of products from baked goods to ice creams, salad dressings to barbeque sauces, while Mexican pure vanilla extract is known by its creamy, spicy flavor that has a special affinity for dishes that contain chocolate, cinnamon and other warm spices, and Tahitian pure vanilla extract is especially symbiotic with fruit-based products such as fruited yogurt and sorbet.
It's the variety and complexity that make vanilla perfect to experiment with in new and treasured recipes, from savory breads and meat rubs to soups. Home cooks can also intensify tastes with other pure flavor extracts such as pure chocolate extract that can add a rich character, without sweetness, or pure peppermint extract that can bring the standard pairing of lamb chops and mint jelly up to date.
The change of season is the perfect time to get in the kitchen and prepare delicious cool weather treats. The savory flavors of fall and winter are ideal to accent with extracts like orange, lemon or coffee. Try these recipes for entertaining and you'll introduce your guests to the sweet and savory sides of your cooking repertoire.
Rich Corn Bread
Ingredients:
1 1/2 cups yellow cornmeal
1/2 cup unbleached flour, sifted
1 teaspoon each salt and sugar
3 tablespoons baking powder
2 teaspoons Madagascar Bourbon pure vanilla extract
3 eggs
1 cup milk
1/4 cup heavy cream
1/3 cup melted butter
Directions:
Preheat oven to 375 degrees. Grease a 12 x 16 inch pan or large cast iron skillet. Combine cornmeal, flour, salt, sugar, baking powder and vanilla. Add eggs lightly beaten with milk and beat until the batter is thoroughly blended. Stir in heavy cream and butter. Spread the batter into baking pan and bake for 20 minutes, or until well browned.
Golden Squash Bisque
Ingredients:
2 acorn squash, peeled and quartered (about 2 cups)
3 tablespoons water
3 tablespoons butter
1/4 cup finely diced onion
1 tablespoon flour
1 1/2 cups (or more) organic chicken stock
1 bay leaf
2 whole fresh sage leaves
1 cup heavy whipping cream, warmed
1/2 teaspoon pure orange extract
Directions:
Preheat the oven to 375 degrees. Place the squash in a covered baking dish with the water. Bake for 30 minutes or until fork tender. Melt the butter in a large saucepan over medium-low heat. Add the onion and saute until golden brown. Whisk in the flour until blended. Add 1 1/2 cups chicken stock gradually, whisking constantly. Add the squash, salt and white pepper. Mash with a potato masher. Add the bay leaf and sage leaves. Simmer for 1 hour, stirring occasionally.
Remove the bay leaf and sage leaves. Spoon the squash mixture into a blender. Add the warm cream a little at a time, pureeing after each addition. Add the orange extract. Pour into the saucepan and reheat thoroughly. If the bisque is too thick, you may change the consistency by adding additional stock 1/4 cup at a time.
Serves 4 to 6.
Mexican Hot Cocoa
Ingredients:
1 cup powdered nondairy coffee creamer
1 cup fine granulated sugar (or powdered sugar)
1/4 cup unsweetened cocoa
1 tablespoon Madagascar Bourbon pure vanilla powder
1 teaspoons cinnamon
Directions:
Combine all ingredients. Store in an airtight container. To serve: Add 2/3 cup boiling water to 1/3 cup Mexican Hot Cocoa Mix in a sturdy mug. Stir. Top with marshmallows, if desired.
Any-Flavor Cookies
Any flavor extract can be used in this recipe, or they can be made entirely with vanilla extract. Chopped nuts can be added to the dough, or whole nuts or decorative sugar can be placed on top.
Igredients:
1/2 cup butter
1 cup sugar
1 egg, beaten
1/2 teaspoon Nielsen-Massey Madagascar Bourbon pure vanilla
1 teaspoon Nielsen-Massey pure extract (any flavor)
1 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
Directions:
In a bowl, beat butter until soft, add sugar and mix well. Add the egg, pure vanilla and pure extracts and mix thoroughly. Add in the flour and salt and mix well. Shape dough into a log, wrap in waxed paper and chill until cold.
Preheat oven to 400 degrees F. Thinly slice the dough with a sharp knife and place on a greased baking sheet. Bake 8 to 10 minutes, or until lightly browned.
Makes 42 cookies.
-----
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
Showing posts with label butternut squash. Show all posts
Showing posts with label butternut squash. Show all posts
Thursday, September 30, 2010
Sunday, October 19, 2008
Halloween Party Recipes So Delicious They're Scary!
PRNewswire -- Just as you can count on Count Dracula showing up on your doorstep on Halloween, you can count on the cooks at Cabot Creamery Cooperative to whip up some fiendishly delicious recipes for the witches and warlocks dancing to "The Monster Mash" at your Halloween party.
"Most people are pretty good at pulling together a fun and scary Halloween party," says Cabot senior vice president of marketing, Roberta MacDonald. "But you don't want to frighten your guests with ghoulish recipes," she added with a laugh. "So our favorite Cabot cook has created some frightfully delicious recipes that are sure to be a big hit with ghosts and goblins of every age. There's no trick to making these treats, and best of all, they're easy to make, and good for you, too."
Cabot's Reduced Fat Butternut Squash Soup is the perfect Halloween party starter, and Cabot's delicious Pumpkin and Habanero Cheddar Souffles are sure to add some spice to your dinner menu. Serve both along with a tray of mixed crackers, cut vegetables and individually wrapped 3/4 ounce bars of Cabot's award-winning cheddar (available in Sharp Cheddar and 50% Reduced Fat Cheddar), and you have a bewitchingly tasty party combo sure to please everyone.
For these and a host of other delicious Cabot recipes, please visit Cabot's website at: http://www.cabotcheese.com/recipes
Reduced Fat Butternut Squash Soup
Makes 4-6 servings
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup grated Cabot 50 % Reduced Fat Cheddar
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces
1. In large saucepan, combine squash and broth. Bring to boil, then reduce
heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches
in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour
cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste soup, adding
sugar if squash was not particularly sweet. Serve sprinkled with chives.
Pumpkin and Habanero Cheddar Souffles
Makes 8 servings
8 mini pumpkins
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced
Salt and ground black pepper to taste
1. Preheat oven to 350 degrees F.
2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water;
cover tightly with foil and bake for 40 minutes, or until tender. Let
cool.
3. Reheat oven to 375 degrees F.
4. With paring knife, remove tops from pumpkins. Remove and discard seeds,
then scoop out flesh, leaving 1/4-inch-thick shell.
5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs,
stirring yolks into pumpkin flesh and placing whites in separate bowl.
6. Stir flour and baking powder into pumpkin mixture, then stir in cheese.
Season with salt and pepper.
7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon
souffle mixture into pumpkin shells.
8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed
and set.
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
"Most people are pretty good at pulling together a fun and scary Halloween party," says Cabot senior vice president of marketing, Roberta MacDonald. "But you don't want to frighten your guests with ghoulish recipes," she added with a laugh. "So our favorite Cabot cook has created some frightfully delicious recipes that are sure to be a big hit with ghosts and goblins of every age. There's no trick to making these treats, and best of all, they're easy to make, and good for you, too."
Cabot's Reduced Fat Butternut Squash Soup is the perfect Halloween party starter, and Cabot's delicious Pumpkin and Habanero Cheddar Souffles are sure to add some spice to your dinner menu. Serve both along with a tray of mixed crackers, cut vegetables and individually wrapped 3/4 ounce bars of Cabot's award-winning cheddar (available in Sharp Cheddar and 50% Reduced Fat Cheddar), and you have a bewitchingly tasty party combo sure to please everyone.
For these and a host of other delicious Cabot recipes, please visit Cabot's website at: http://www.cabotcheese.com/recipes
Reduced Fat Butternut Squash Soup
Makes 4-6 servings
2 pounds butternut squash, peeled and cut into chunks
4 cups chicken or vegetable broth
1 cup sour cream (low-fat or regular)
1/2 cup grated Cabot 50 % Reduced Fat Cheddar
2 tablespoons salted butter
1/4 teaspoon ground red pepper (cayenne)
Salt and freshly ground black pepper to taste
1 tablespoon sugar (optional)
Several chives, cut into 1-inch pieces
1. In large saucepan, combine squash and broth. Bring to boil, then reduce
heat to medium. Simmer until squash is very tender, about 20 minutes.
2. Remove from heat and let stand until slightly cooled; puree in batches
in blender.
3. Return puree to saucepan and place over medium-low heat. Stir in sour
cream, cheddar, butter and red pepper. Season with salt and pepper.
4. Stir until heated through (do not allow to boil). Taste soup, adding
sugar if squash was not particularly sweet. Serve sprinkled with chives.
Pumpkin and Habanero Cheddar Souffles
Makes 8 servings
8 mini pumpkins
4 large eggs
4 teaspoons all-purpose flour
1/4 teaspoon baking powder
3 ounces Cabot Habanero Cheddar, diced
Salt and ground black pepper to taste
1. Preheat oven to 350 degrees F.
2. Place uncut pumpkins in large shallow dish and add 1/4 inch of water;
cover tightly with foil and bake for 40 minutes, or until tender. Let
cool.
3. Reheat oven to 375 degrees F.
4. With paring knife, remove tops from pumpkins. Remove and discard seeds,
then scoop out flesh, leaving 1/4-inch-thick shell.
5. Place four cups of pumpkin flesh in mixing bowl. Separate eggs,
stirring yolks into pumpkin flesh and placing whites in separate bowl.
6. Stir flour and baking powder into pumpkin mixture, then stir in cheese.
Season with salt and pepper.
7. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon
souffle mixture into pumpkin shells.
8. Place on baking sheet and bake for 12 to 15 minutes, or until puffed
and set.
-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Tuesday, October 7, 2008
Create A Beautiful, Inexpensive Soup In A Few Easy Steps
CC Note: Butternut Squash is a favorite of our staff. This recipe has been given the coveted Fayette Front Page 4 chocolate covered strawberries award.
(NAPSI)-Cooking for a special occasion can take all day in a hot kitchen and require costly ingredients, which many of us on a budget can't afford.
This Butternut Squash Soup can begin a spectacular meal. The secret is in the easy-to-make mixture of chives and cooking oil. (Your food processor does all the work for you.) Chives taste like a sweeter, milder version of an onion. That hint of oniony flavor adds spark. If you prefer, leave the peel on the potatoes for a thicker, heartier soup.
Add a few slices of French bread on the side and you have a quick and easy low-cost starter for your special occasion.
Butternut Squash Soup with Chive Oil
Ingredients:
⅓ cup LouAna vegetable or canola oil
7 cups (½-inch) cubed, peeled butternut squash
1½ cups (½-inch) cubed, peeled russet potato
1½ cups chopped onion
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
3 cups fat-free, less-sodium chicken broth
2 cups half-and-half
Chive Oil:
½ cup vegetable or canola oil
1 (1-ounce) package fresh chives
Preparation and Cooking:
Heat oil in a large Dutch oven (or another thick-walled iron cooking pot with a tight- fitting lid) over medium-high heat. Add squash, potato, onion, salt, pepper and nutmeg to pan; sauté 3 minutes, stirring occasionally.
Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.
Remove from heat; let stand 15 minutes or until cooled slightly.
Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl. Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.
Combine ½ cup oil and chives in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids. Drizzle about 1 tablespoon chive oil over each serving.
Serves six people.
Visit www.louana.com for more recipes and cooking tips.
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
(NAPSI)-Cooking for a special occasion can take all day in a hot kitchen and require costly ingredients, which many of us on a budget can't afford.
This Butternut Squash Soup can begin a spectacular meal. The secret is in the easy-to-make mixture of chives and cooking oil. (Your food processor does all the work for you.) Chives taste like a sweeter, milder version of an onion. That hint of oniony flavor adds spark. If you prefer, leave the peel on the potatoes for a thicker, heartier soup.
Add a few slices of French bread on the side and you have a quick and easy low-cost starter for your special occasion.
Butternut Squash Soup with Chive Oil
Ingredients:
⅓ cup LouAna vegetable or canola oil
7 cups (½-inch) cubed, peeled butternut squash
1½ cups (½-inch) cubed, peeled russet potato
1½ cups chopped onion
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
3 cups fat-free, less-sodium chicken broth
2 cups half-and-half
Chive Oil:
½ cup vegetable or canola oil
1 (1-ounce) package fresh chives
Preparation and Cooking:
Heat oil in a large Dutch oven (or another thick-walled iron cooking pot with a tight- fitting lid) over medium-high heat. Add squash, potato, onion, salt, pepper and nutmeg to pan; sauté 3 minutes, stirring occasionally.
Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.
Remove from heat; let stand 15 minutes or until cooled slightly.
Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl. Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.
Combine ½ cup oil and chives in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids. Drizzle about 1 tablespoon chive oil over each serving.
Serves six people.
Visit www.louana.com for more recipes and cooking tips.
-----
www.fayettefrontpage.com
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
Subscribe to:
Comments (Atom)