(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.
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Showing posts with label holiday. Show all posts
Showing posts with label holiday. Show all posts
Monday, November 29, 2010
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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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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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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Click to read MORE news:
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www.FayetteFrontPage.com
Twitter: @FayetteFP
“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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Click to read MORE news:
www.GeorgiaFrontPage.com
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www.ArtsAcrossGeorgia.com
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Twitter: @FayetteFP
Monday, December 14, 2009
Adding A Fashionable Touch To At-Home Celebrations
(NAPSI)-Style-savvy hosts are always looking for ways to create chic celebrations for family and friends. This season it's all about bringing the hottest fashion trends and runway looks into your party-planning process. According to celebrity stylist and entertaining expert Robert Verdi, this season is all about the color purple, using layers of accessories, combining a mix of high-end and affordable items, and customizing your look to make sure your own style shines through. Below, Robert and Ecco Domani Wines of Italy share the top five tips for hosting an unforgettable fete.
1. First impressions are crucial when people enter your home, and just like in fashion, making a memorable statement goes a long way! Create a warm and welcoming environment for guests by illuminating your entryway--just place a collection of candles around the space to create a festive but intimate vibe.
2. Just as you would with your wardrobe, take inspiration from one signature piece and build your party around it. For example, pick a signature wine for the evening that not only tastes great but looks great on your table and make it the centerpiece of your chic gathering. Ecco Domani just introduced a Pinot Noir with vibrant blueberry and blackberry aromas that can serve as the perfect accessory for stylish get-togethers. The sleek black, purple and silver bottle will add a fashion-forward accent to your decor.
3. Chic and easy touches add a personal dimension of style to your tabletop without breaking your budget. For example, think outside the box when creating place cards--show your flair for fashion by placing brooches from your favorite local vintage shop on each plate with your guest's name attached. Or, if you want to add a splash of color to your table, try draping a vibrant purple scarf over plain linen for added interest.
4. From the hottest shows on TV to the trendiest looks on the runway, '60s style is back in a big way! Put your own spin on that stylish era by treating guests to a modern version of the classic cocktail party punch bowl. Or try mixing and matching inexpensive glassware to create a statement by using unique vessels that match your theme and add character. A set of mason jars or a collection of handblown artisan glassware will give your guests a unique style from which to sip.
5. To ensure an unforgettable evening, send your guests home in style with a fashionable gift bag. Fill a purple-colored tote with a collection of small candles, a vibrant printed silk scarf and a bottle of the new 2008 Pinot Noir.
For more entertaining and recipe ideas, visit www.eccodomani.com.
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1. First impressions are crucial when people enter your home, and just like in fashion, making a memorable statement goes a long way! Create a warm and welcoming environment for guests by illuminating your entryway--just place a collection of candles around the space to create a festive but intimate vibe.
2. Just as you would with your wardrobe, take inspiration from one signature piece and build your party around it. For example, pick a signature wine for the evening that not only tastes great but looks great on your table and make it the centerpiece of your chic gathering. Ecco Domani just introduced a Pinot Noir with vibrant blueberry and blackberry aromas that can serve as the perfect accessory for stylish get-togethers. The sleek black, purple and silver bottle will add a fashion-forward accent to your decor.
3. Chic and easy touches add a personal dimension of style to your tabletop without breaking your budget. For example, think outside the box when creating place cards--show your flair for fashion by placing brooches from your favorite local vintage shop on each plate with your guest's name attached. Or, if you want to add a splash of color to your table, try draping a vibrant purple scarf over plain linen for added interest.
4. From the hottest shows on TV to the trendiest looks on the runway, '60s style is back in a big way! Put your own spin on that stylish era by treating guests to a modern version of the classic cocktail party punch bowl. Or try mixing and matching inexpensive glassware to create a statement by using unique vessels that match your theme and add character. A set of mason jars or a collection of handblown artisan glassware will give your guests a unique style from which to sip.
5. To ensure an unforgettable evening, send your guests home in style with a fashionable gift bag. Fill a purple-colored tote with a collection of small candles, a vibrant printed silk scarf and a bottle of the new 2008 Pinot Noir.
For more entertaining and recipe ideas, visit www.eccodomani.com.
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Fayette Front Page
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Georgia Front Page
Tuesday, December 1, 2009
Save money while hosting smashing family gatherings
(ARA) - Whether it's Christmas, New Year's, Winter Solstice, Hanukkah, or Kwanzaa, chances are you plan to host at least one family gathering this holiday season. Which means it's time for you to think of some creative ways to keep expenses down, but still have excellent food and festivities.
Here are some tips to save you time and money on your holiday planning:
* Entertain at home rather than eating out. Walmart has great deals on all the fixings you need to create fabulous holiday meals for eight people for as low as $30.
* Stock up on non perishable items ahead of the party - when sales happen. Beverages, dried and canned goods and even produce can be stored to help spread the cost out and get you the best prices. Blanch and freeze fresh vegetables so all you'll have to do is grab the freezer bag and toss in the veggies while cooking your favorite dishes.
* Plan your meals and your shopping list in advance using your grocery circular. For example, if you're serving bacon for breakfast, hang on to four strips to add in to Creamed Corn Gratin for dinner (recipe below). Or if you fix mashed potatoes for one dinner as a side dish, use the leftovers for a shepherd's pie to serve on a different night.
* Disposables may make life easier and allow you to spend more time with friends and family rather than clean-up in the kitchen. You can spice up the table decorations with paper plates and napkins featuring holiday prints, or mix and match different patterns for cups so everyone can remember which cup is theirs. However, if you have a large family gathering, the cost of using disposables might add up quickly, so consider using the dishes in your cupboard instead, and make sure you have plenty of dish detergent or dish washer soap on hand to tackle the pile.
* Look for simple-to-prepare recipes that don't require a lot of time in the kitchen, so you can spend more time visiting with your guests. A good meal doesn't have to be super fancy to be a success.
Food Network star Melissa d'Arabian has created great holiday recipes for Walmart so you can enjoy flavorful and wholesome meals for your holiday gathering and stay on budget. Here are two recipes to make for your next gathering:
Creamed Corn Gratin
Ingredients:
4 strips bacon, chopped
2 medium sweet onions, chopped
1 tablespoon fresh thyme or 1 teaspoon dried thyme
3 cans creamed corn
Salt and pepper
1 tablespoon butter (for greasing)
1/4 cup parmesan cheese
Directions:
In a large saute pan, cook bacon over medium heat until crispy. Remove bacon pieces from the pan and in the remaining bacon fat, cook onions slowly over low heat until caramelized, stirring occasionally, about 20 minutes. Add back the bacon, and the thyme and cook another minute or two to release flavors. Add creamed corn and cook over a low heat for 10 minutes. Add salt and pepper to taste. Heat broiler to high. Place the corn mixture in a buttered gratin dish. Top with parmesan cheese and broil until golden brown and bubbly, about two minutes.
Warm Cinnamon Caramel Sauce
Ingredients:
3 tablespoons water
1/2 cup sugar
1 tablespoon butter
1/2 cup heavy cream
1 teaspoon vanilla
1 teaspoon cinnamon
Pinch salt
Directions:
In a medium heavy saucepan, mix water and sugar and then place on medium high heat. Allow to boil (without stirring; only swirl pan if needed) until the mixture turns a pale golden brown, approximately seven minutes. Watch this closely, sugar burns quickly. Remove the mixture from heat, add butter and cream and stir vigorously (mixture will bubble). Return to heat and bring to boil and then remove from heat. Stir in vanilla, cinnamon and salt. Allow to cool a few minutes before drizzling over pumpkin roll cake, pie, or vanilla ice cream.
Courtesy of ARAcontent
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Fayette Front Page
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Georgia Front Page
Here are some tips to save you time and money on your holiday planning:
* Entertain at home rather than eating out. Walmart has great deals on all the fixings you need to create fabulous holiday meals for eight people for as low as $30.
* Stock up on non perishable items ahead of the party - when sales happen. Beverages, dried and canned goods and even produce can be stored to help spread the cost out and get you the best prices. Blanch and freeze fresh vegetables so all you'll have to do is grab the freezer bag and toss in the veggies while cooking your favorite dishes.
* Plan your meals and your shopping list in advance using your grocery circular. For example, if you're serving bacon for breakfast, hang on to four strips to add in to Creamed Corn Gratin for dinner (recipe below). Or if you fix mashed potatoes for one dinner as a side dish, use the leftovers for a shepherd's pie to serve on a different night.
* Disposables may make life easier and allow you to spend more time with friends and family rather than clean-up in the kitchen. You can spice up the table decorations with paper plates and napkins featuring holiday prints, or mix and match different patterns for cups so everyone can remember which cup is theirs. However, if you have a large family gathering, the cost of using disposables might add up quickly, so consider using the dishes in your cupboard instead, and make sure you have plenty of dish detergent or dish washer soap on hand to tackle the pile.
* Look for simple-to-prepare recipes that don't require a lot of time in the kitchen, so you can spend more time visiting with your guests. A good meal doesn't have to be super fancy to be a success.
Food Network star Melissa d'Arabian has created great holiday recipes for Walmart so you can enjoy flavorful and wholesome meals for your holiday gathering and stay on budget. Here are two recipes to make for your next gathering:
Creamed Corn Gratin
Ingredients:
4 strips bacon, chopped
2 medium sweet onions, chopped
1 tablespoon fresh thyme or 1 teaspoon dried thyme
3 cans creamed corn
Salt and pepper
1 tablespoon butter (for greasing)
1/4 cup parmesan cheese
Directions:
In a large saute pan, cook bacon over medium heat until crispy. Remove bacon pieces from the pan and in the remaining bacon fat, cook onions slowly over low heat until caramelized, stirring occasionally, about 20 minutes. Add back the bacon, and the thyme and cook another minute or two to release flavors. Add creamed corn and cook over a low heat for 10 minutes. Add salt and pepper to taste. Heat broiler to high. Place the corn mixture in a buttered gratin dish. Top with parmesan cheese and broil until golden brown and bubbly, about two minutes.
Warm Cinnamon Caramel Sauce
Ingredients:
3 tablespoons water
1/2 cup sugar
1 tablespoon butter
1/2 cup heavy cream
1 teaspoon vanilla
1 teaspoon cinnamon
Pinch salt
Directions:
In a medium heavy saucepan, mix water and sugar and then place on medium high heat. Allow to boil (without stirring; only swirl pan if needed) until the mixture turns a pale golden brown, approximately seven minutes. Watch this closely, sugar burns quickly. Remove the mixture from heat, add butter and cream and stir vigorously (mixture will bubble). Return to heat and bring to boil and then remove from heat. Stir in vanilla, cinnamon and salt. Allow to cool a few minutes before drizzling over pumpkin roll cake, pie, or vanilla ice cream.
Courtesy of ARAcontent
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Georgia Front Page
Tuesday, November 17, 2009
Holiday dinners are more than turkey
Thoughts of Thanksgiving dinner most often turn to turkey. “Last year’s bird was so dry. Perhaps we should try frying it this year.” But, there’s more to a memorable holiday meal than just the meat in the middle. Many family traditions are found in the trimmings.
For as long as anyone close to him can remember, Charles Fleming has opened the doors of his Atlanta home to family, neighbors and friends on Thanksgiving morning in what he dubs his “Family, Friends and Outcasts Feast.” By his estimation, it’s the dressing that makes or breaks a holiday meal.
Fleming’s oyster dressing is legendary in his circle of friends.
“My grandparents on my father’s side were from Pensacola, Fla., so oyster dressing was their family tradition,” Fleming said. While many Southerners swear by traditional cornbread dressing, along the Gulf coast oyster dressing is a staple on holiday tables.
“You definitely want fresh oysters if you can get them,” he said. A dash of salt, pepper, cayenne, sage and basil give Fleming's dressing flavor. “And, don’t forget the Cajun trinity: celery, bell pepper and onions,” he added.
“You have to start with a good French baguette that you let go stale and then cube,” he said. The bread holds the dressing together and soaks up all the rich flavors.
For others, holiday meals are a time to enjoy special twists on everyday vegetables. From green bean casseroles to corn puddings, there’s no shortage of tempting treats to try. “I never ate a sweet potato I didn't like,” said Wayne McLaurin, a retired University of Georgia Cooperative Extension horticulture specialist who now makes his home on the Mississippi coast.
“Growing up with the greatest cook in the world, we learned early to eat pretty much everything. In the blending of French, Italian, Creole and Cajun, though, there was always true ‘Southern cooking,’ which involved sweet potatoes,” he said.
“Mamma fixed them french fried for breakfast with cinnamon and brown sugar. For other meals, she baked, boiled or candied them with marshmallows. She made mouth-watering pies and sweet-potato chips. We ate many cold sweet potatoes, too, as a snack after school,” he remembered.
But his favorite, often reserved for special occasions, was the sweet-potato surprise.
“Mamma made them from baked sweet potatoes she mashed with spices and rolled into golf-ball-size pieces,” he said. “Poking her thumb into the ball made just enough space to insert one or two miniature marshmallows.”
“Then, she reformed the ball, rolled it in fresh-grated coconut and chopped pecans and baked it until the outside was crusty and the marshmallow melted inside,” he said.
The names "sweet potato" and "yam" have been used interchangeably over the years. “We called our sweet potatoes yams because the variety we grew was the Puerto Rican type that was moist-fleshed and very sweet,” McLaurin said.
By any name, the sweet tubers are rich with Vitamin A, provide a high-energy staple to many diets and are instrumental in preventing childhood blindness in developing countries. And, they are an important Georgia crop. Tift, Tattnall and Colquitt are Georgia’s largest sweet potato-producing counties, growing more than half of the state’s 684-acre crop.
Including a colorful, nutritional mix of locally grown vegetables in your holiday menu is a healthy choice and good for Georgia’s economy, too. Georgia farmers grow more than 150,000 acres of vegetables in more than 40 different varieties. Just over 90 percent of them are sold at fresh markets. Georgia-grown vegetables had a 2008 farm-gate value of $850 million.
Holiday meals provide the perfect setting to celebrate heritage, to honor loved ones with traditional recipes and to try new trimmings to dress up the tried-and-true.
By Faith Peppers
University of Georgia
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For as long as anyone close to him can remember, Charles Fleming has opened the doors of his Atlanta home to family, neighbors and friends on Thanksgiving morning in what he dubs his “Family, Friends and Outcasts Feast.” By his estimation, it’s the dressing that makes or breaks a holiday meal.
Fleming’s oyster dressing is legendary in his circle of friends.
“My grandparents on my father’s side were from Pensacola, Fla., so oyster dressing was their family tradition,” Fleming said. While many Southerners swear by traditional cornbread dressing, along the Gulf coast oyster dressing is a staple on holiday tables.
“You definitely want fresh oysters if you can get them,” he said. A dash of salt, pepper, cayenne, sage and basil give Fleming's dressing flavor. “And, don’t forget the Cajun trinity: celery, bell pepper and onions,” he added.
“You have to start with a good French baguette that you let go stale and then cube,” he said. The bread holds the dressing together and soaks up all the rich flavors.
For others, holiday meals are a time to enjoy special twists on everyday vegetables. From green bean casseroles to corn puddings, there’s no shortage of tempting treats to try. “I never ate a sweet potato I didn't like,” said Wayne McLaurin, a retired University of Georgia Cooperative Extension horticulture specialist who now makes his home on the Mississippi coast.
“Growing up with the greatest cook in the world, we learned early to eat pretty much everything. In the blending of French, Italian, Creole and Cajun, though, there was always true ‘Southern cooking,’ which involved sweet potatoes,” he said.
“Mamma fixed them french fried for breakfast with cinnamon and brown sugar. For other meals, she baked, boiled or candied them with marshmallows. She made mouth-watering pies and sweet-potato chips. We ate many cold sweet potatoes, too, as a snack after school,” he remembered.
But his favorite, often reserved for special occasions, was the sweet-potato surprise.
“Mamma made them from baked sweet potatoes she mashed with spices and rolled into golf-ball-size pieces,” he said. “Poking her thumb into the ball made just enough space to insert one or two miniature marshmallows.”
“Then, she reformed the ball, rolled it in fresh-grated coconut and chopped pecans and baked it until the outside was crusty and the marshmallow melted inside,” he said.
The names "sweet potato" and "yam" have been used interchangeably over the years. “We called our sweet potatoes yams because the variety we grew was the Puerto Rican type that was moist-fleshed and very sweet,” McLaurin said.
By any name, the sweet tubers are rich with Vitamin A, provide a high-energy staple to many diets and are instrumental in preventing childhood blindness in developing countries. And, they are an important Georgia crop. Tift, Tattnall and Colquitt are Georgia’s largest sweet potato-producing counties, growing more than half of the state’s 684-acre crop.
Including a colorful, nutritional mix of locally grown vegetables in your holiday menu is a healthy choice and good for Georgia’s economy, too. Georgia farmers grow more than 150,000 acres of vegetables in more than 40 different varieties. Just over 90 percent of them are sold at fresh markets. Georgia-grown vegetables had a 2008 farm-gate value of $850 million.
Holiday meals provide the perfect setting to celebrate heritage, to honor loved ones with traditional recipes and to try new trimmings to dress up the tried-and-true.
By Faith Peppers
University of Georgia
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Saturday, November 14, 2009
Holiday Baking With A Regional Twist
(NAPSI)-Bakers everywhere are dusting off their rolling pins and gathering up their measuring cups. Every corner of the country has its own unique spin on holiday cookies and candies, with recipes that are often inspired by local ingredients or a reflection of traditions unique to the people who live there.
Wherever you may live on the map, there is a recipe-or two-to add to your holiday cookie plate, such as:
• Bananas Foster Bars, a dessert synonymous with New Orleans-the place where it was created. This recipe takes all those great flavors-the rum, the bananas and, of course, the butter-and transforms them into a bar cookie that's sure to make any dessert plate a hit.
• Almond Butter Buckeyes, buttery and nutty chocolate confections inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced-and consumed-in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest.
Bananas Foster Bars
Makes 16 2-inch bars
Ingredients:
Bars:
½ cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
⅛ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup bananas, diced
½ cup (2 ounces) pecans or walnuts, chopped
Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1-2 cups confectioners' sugar, sifted
Directions:
Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch-square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
Remove pan to a wire rack to cool completely.
Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners' sugar; blend until smooth. (Careful; overmixing will cause separation.) Add additional confectioners' sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch-square pan.
Almond Butter Buckeyes
Makes 4 dozen candies
Ingredients:
Candies:
1 cup (2 sticks) butter, softened
1¼ cups almond butter*
3 tablespoons dark rum or 1½ teaspoons rum extract
1 teaspoon almond extract
3¾ to 4 cups confectioners' sugar, sifted
Coating:
12 ounces bittersweet chocolate, chopped
Directions:
Candies:
In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets.
Refrigerate until firm, about 30 minutes.
Coating:
Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.
To dip balls, insert a toothpick about ½ inch into the ball, dip into melted chocolate, leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to three days.
*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.
Visit butterisbest.com for more regionally inspired recipes, from Mount Rainier Macaroons to Apple Cider Buttons. While there, sign up for the daily holiday cookie e-newsletter, "Better Baking with Butter," available to subscribers from Nov. 27 through Dec. 24.
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Wherever you may live on the map, there is a recipe-or two-to add to your holiday cookie plate, such as:
• Bananas Foster Bars, a dessert synonymous with New Orleans-the place where it was created. This recipe takes all those great flavors-the rum, the bananas and, of course, the butter-and transforms them into a bar cookie that's sure to make any dessert plate a hit.
• Almond Butter Buckeyes, buttery and nutty chocolate confections inspired by the nuts that fall from Ohio's famous buckeye trees. Come holiday time, they are produced-and consumed-in mass quantities in "The Buckeye State," as well as in neighboring states throughout the Midwest.
Bananas Foster Bars
Makes 16 2-inch bars
Ingredients:
Bars:
½ cup (1 stick) butter, softened
1 cup dark brown sugar, packed
1 egg
1 tablespoon dark rum or 1 teaspoon rum extract
1 cup flour
⅛ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
1 cup bananas, diced
½ cup (2 ounces) pecans or walnuts, chopped
Frosting:
2 tablespoons unsalted butter at room temperature
4 ounces cream cheese, softened
4 tablespoons light brown sugar
1 teaspoon rum or pure vanilla extract
1 teaspoon cinnamon
1-2 cups confectioners' sugar, sifted
Directions:
Bars:
Preheat oven to 350°F. Lightly butter and flour 9-inch-square pan*.
In large bowl, beat together butter and sugar with electric mixer until creamy. Add egg and rum; mix to combine.
In small bowl, whisk together flour, baking soda, baking powder, cinnamon and salt; gradually add to butter mixture. Mix in bananas and pecans; stir to incorporate. Pour batter into prepared pan and spread evenly. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
Remove pan to a wire rack to cool completely.
Frosting:
In large bowl, combine butter, cream cheese, sugar and extract with an electric mixer. Beat until light and fluffy. Add cinnamon and 1 cup confectioners' sugar; blend until smooth. (Careful; overmixing will cause separation.) Add additional confectioners' sugar to create desired consistency.
Spread frosting immediately over cooled bars. Cover and store bars in refrigerator for up to 3 days. When ready to serve, cut bars into 2-inch squares.
*For a thicker bar, use an 8-inch-square pan.
Almond Butter Buckeyes
Makes 4 dozen candies
Ingredients:
Candies:
1 cup (2 sticks) butter, softened
1¼ cups almond butter*
3 tablespoons dark rum or 1½ teaspoons rum extract
1 teaspoon almond extract
3¾ to 4 cups confectioners' sugar, sifted
Coating:
12 ounces bittersweet chocolate, chopped
Directions:
Candies:
In large bowl, combine butter, almond butter, rum, almond extract and confectioners' sugar using electric mixer. Dough will be smooth and firm. Shape dough into 1-inch balls; place on parchment-lined baking sheets.
Refrigerate until firm, about 30 minutes.
Coating:
Melt chocolate in shallow, microwave-safe dish. Heat 30 seconds; stir; then continue in 10-second intervals, stirring after each cook time. Chocolate should be melted and smooth.
To dip balls, insert a toothpick about ½ inch into the ball, dip into melted chocolate, leaving a small circle of dough visible at the top, and place on parchment paper to dry until chocolate is firm. Repeat with remaining candies. Store in airtight container for up to three days.
*You may substitute peanut or cashew butter for almond butter; omit almond extract if you use a substitution.
Visit butterisbest.com for more regionally inspired recipes, from Mount Rainier Macaroons to Apple Cider Buttons. While there, sign up for the daily holiday cookie e-newsletter, "Better Baking with Butter," available to subscribers from Nov. 27 through Dec. 24.
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Wednesday, November 11, 2009
Shake Things Up This Holiday: Unique Beverages for Your Next Party
/PRNewswire/ -- With the holidays just around the corner, party hosts everywhere are beginning to plan their event menus. This year, why not cast aside the old standbys in favor of something new, delicious and sure to please guests.
This holiday season, USA-grown peanuts are adding familiar flavor in unfamiliar territory. Peanuts and peanut butter were recently featured in beverage recipes on two Fine Living Network series: Bartender Wars and Great Cocktails.
The program pit three master mixologist contestants against one another to see who could create the tastiest peanut cocktail as judged by special guests, including Texas peanut farmer Roger Neitsch, Chairman of the National Peanut Board.
Now you can bring the spoils of war home and create these delicious cocktails for your party guests. These decadent beverages - the Peanutini, the Peanut Pear-adise and the Creamy Rye Flip - will no doubt be hits at your next party.
Mixologist Kimble Knight walked away as champion of the peanut round of the competition with his Creamy Rye Flip - a delicious take on the beloved PB & J.
Creamy Rye Flip
Courtesy of Kimble Knight
Ingredients:
2 1/2 oz. rye whiskey
3/8 oz. Kijafa cherry wine
3/8 oz. Grand Marnier
3/16 oz. Chambord
3/8 oz. fresh lemon juice
1/4 tsp. creamy peanut butter
1 tsp. raw sugar
1 egg white
2 dashes orange bitters
Cinnamon for garnish
Preparation:
Build ingredients in the pint glass and add ice; shake vigorously for two
minutes and strain in to a coupe glass. Garnish with a light dust of
cinnamon on the side of glass.
Fine Living is also airing a Great Cocktails segment, which features a holiday-inspired creation called The Nutcracker Sweet. This seasonal, peanut infused rum cocktail is smooth and tasty - ideal for any holiday gathering. Not only is the drink delicious, but infusing your own rum is fun and easy to do.
The Nutcracker Sweet
The Rum Infusion:
In a sealable jar, cover 1 cup unsalted, dry-roasted peanuts with 12 oz of
dark aged rum (best to use Dominican or Puerto Rican rum)
Leave the mixture in a cool, dark place for 4 days
Strain out the peanuts and place into the fridge for another day
Strain the liquid through cheesecloth, and it's ready to use
The Cocktail Recipe:
Into a chilled tumbler:
1 1/2 oz. peanut-infused rum
1/2 oz. creme de cacao
Add ice, stir and then strain into a chilled coupe
Whip some heavy cream using a vigorous 10 second shake, and add a thin
layer on top of the cocktail.
For the other recipes featured on the program and for more information about the National Peanut Board, visit www.nationalpeanutboard.org.
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This holiday season, USA-grown peanuts are adding familiar flavor in unfamiliar territory. Peanuts and peanut butter were recently featured in beverage recipes on two Fine Living Network series: Bartender Wars and Great Cocktails.
The program pit three master mixologist contestants against one another to see who could create the tastiest peanut cocktail as judged by special guests, including Texas peanut farmer Roger Neitsch, Chairman of the National Peanut Board.
Now you can bring the spoils of war home and create these delicious cocktails for your party guests. These decadent beverages - the Peanutini, the Peanut Pear-adise and the Creamy Rye Flip - will no doubt be hits at your next party.
Mixologist Kimble Knight walked away as champion of the peanut round of the competition with his Creamy Rye Flip - a delicious take on the beloved PB & J.
Creamy Rye Flip
Courtesy of Kimble Knight
Ingredients:
2 1/2 oz. rye whiskey
3/8 oz. Kijafa cherry wine
3/8 oz. Grand Marnier
3/16 oz. Chambord
3/8 oz. fresh lemon juice
1/4 tsp. creamy peanut butter
1 tsp. raw sugar
1 egg white
2 dashes orange bitters
Cinnamon for garnish
Preparation:
Build ingredients in the pint glass and add ice; shake vigorously for two
minutes and strain in to a coupe glass. Garnish with a light dust of
cinnamon on the side of glass.
Fine Living is also airing a Great Cocktails segment, which features a holiday-inspired creation called The Nutcracker Sweet. This seasonal, peanut infused rum cocktail is smooth and tasty - ideal for any holiday gathering. Not only is the drink delicious, but infusing your own rum is fun and easy to do.
The Nutcracker Sweet
The Rum Infusion:
In a sealable jar, cover 1 cup unsalted, dry-roasted peanuts with 12 oz of
dark aged rum (best to use Dominican or Puerto Rican rum)
Leave the mixture in a cool, dark place for 4 days
Strain out the peanuts and place into the fridge for another day
Strain the liquid through cheesecloth, and it's ready to use
The Cocktail Recipe:
Into a chilled tumbler:
1 1/2 oz. peanut-infused rum
1/2 oz. creme de cacao
Add ice, stir and then strain into a chilled coupe
Whip some heavy cream using a vigorous 10 second shake, and add a thin
layer on top of the cocktail.
For the other recipes featured on the program and for more information about the National Peanut Board, visit www.nationalpeanutboard.org.
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Thursday, November 5, 2009
Dried fruit and prune juice add flavor and depth to holiday stuffing
(ARA) - Whether you call it stuffing or dressing, one thing's for sure - no holiday meal is complete without it. Sometimes savory, often sweet, but always delicious, stuffing is one of the most anticipated dishes on the holiday table.
Stuffing is an easy-to-prepare, versatile holiday dish that can include succulent meats, sweet fruits and savory herbs. Incorporating both dried and fresh fruit into stuffing is a California tradition, adding depth of flavor.
"Dried fruits, such as cherries or prunes, are a great addition to any holiday meal," says Chef Victoria Comfort, executive chef of Black Kite Cellars in California's Wine Country. "I enjoy adding them to stuffing because they add moisture, sweetness and texture to the dish and pair beautifully with a succulent roasted turkey."
One of Chef Comfort's surprise secret ingredients is prune juice. Made from plump, juicy California prunes, prune juice can help retain moistness in the stuffing and can also be a great base for sauces and glazes. This holiday season, Chef Comfort has shared her recipe for Country Sausage, Apple and Cherry Stuffing. This dish pairs Italian sausage with prune-juice plumped dried cherries, striking the perfect balance on the palate of sweet and savory.
"Cooking is about a balance of flavors. Sunsweet Prune Juice is one of those ingredients that contributes a complexity to many recipes," Chef Comfort says. "In the Country Sausage, Apple and Dried Cherry Stuffing, the prune juice is used to counter balance the tartness of the dried cherries. The subtle fruitiness and sweetness of prune juice makes it the perfect flavor enhancer."
Sunsweet Growers, the world's largest handler of dried tree fruits, offers several stuffing recipes using dried fruit on its Web site, www.sunsweet.com.
"Every holiday season we get a flurry of consumer requests for recipes from everything from stuffing to quick breads," says Stephanie Harralson of Sunsweet Growers. "While many people think of Sunsweet products as naturally powerful snacks, they can also be fantastic ingredients. We always get rave reviews for our stuffing recipes."
Chef Comfort's recipe for Country Sausage, Apple and Cherry Stuffing along with other delicious holiday recipes, can be found at www.sunsweet.com.
Country Sausage, Apple and Cherry Stuffing
Ingredients:
1 pound sweet Italian sausage, casings removed
1 1/2 yellow onions, diced
5 celery stalks, diced
3 garlic cloves, minced
1 cup Sunsweet cherries
3/4 cup Sunsweet prune juice
5 cups French bread, cubed and dried
1 apple, peeled, cored and diced
1/2 cup parsley, washed and chopped fine
2 eggs
1/2 cup chicken broth
Salt and pepper, to taste
Directions:
Preheat oven to 350 F. In a skillet, brown the sausage; remove excess fat and add the vegetables and garlic. Cook briefly, about two minutes, and set aside. Put the cherries in a saucepan with the prune juice, bring to a boil and set aside. Put the bread cubes, sausage, vegetables, apples and parsley in a large bowl and season with salt and pepper. Whisk eggs and chicken broth together, and pour over the bread mixture, mixing until everything is well distributed. Drain cherries and add to the stuffing mixture, tossing again. If the mixture is too dry, add more broth 1/4 cup at a time. Place in a lightly greased 13 by 9 inch pan and cover with foil. Bake for 30 minutes, remove foil and bake 10 minutes to crisp. Serve warm. Makes eight to 12 servings.
Courtesy of ARAcontent
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Stuffing is an easy-to-prepare, versatile holiday dish that can include succulent meats, sweet fruits and savory herbs. Incorporating both dried and fresh fruit into stuffing is a California tradition, adding depth of flavor.
"Dried fruits, such as cherries or prunes, are a great addition to any holiday meal," says Chef Victoria Comfort, executive chef of Black Kite Cellars in California's Wine Country. "I enjoy adding them to stuffing because they add moisture, sweetness and texture to the dish and pair beautifully with a succulent roasted turkey."
One of Chef Comfort's surprise secret ingredients is prune juice. Made from plump, juicy California prunes, prune juice can help retain moistness in the stuffing and can also be a great base for sauces and glazes. This holiday season, Chef Comfort has shared her recipe for Country Sausage, Apple and Cherry Stuffing. This dish pairs Italian sausage with prune-juice plumped dried cherries, striking the perfect balance on the palate of sweet and savory.
"Cooking is about a balance of flavors. Sunsweet Prune Juice is one of those ingredients that contributes a complexity to many recipes," Chef Comfort says. "In the Country Sausage, Apple and Dried Cherry Stuffing, the prune juice is used to counter balance the tartness of the dried cherries. The subtle fruitiness and sweetness of prune juice makes it the perfect flavor enhancer."
Sunsweet Growers, the world's largest handler of dried tree fruits, offers several stuffing recipes using dried fruit on its Web site, www.sunsweet.com.
"Every holiday season we get a flurry of consumer requests for recipes from everything from stuffing to quick breads," says Stephanie Harralson of Sunsweet Growers. "While many people think of Sunsweet products as naturally powerful snacks, they can also be fantastic ingredients. We always get rave reviews for our stuffing recipes."
Chef Comfort's recipe for Country Sausage, Apple and Cherry Stuffing along with other delicious holiday recipes, can be found at www.sunsweet.com.
Country Sausage, Apple and Cherry Stuffing
Ingredients:
1 pound sweet Italian sausage, casings removed
1 1/2 yellow onions, diced
5 celery stalks, diced
3 garlic cloves, minced
1 cup Sunsweet cherries
3/4 cup Sunsweet prune juice
5 cups French bread, cubed and dried
1 apple, peeled, cored and diced
1/2 cup parsley, washed and chopped fine
2 eggs
1/2 cup chicken broth
Salt and pepper, to taste
Directions:
Preheat oven to 350 F. In a skillet, brown the sausage; remove excess fat and add the vegetables and garlic. Cook briefly, about two minutes, and set aside. Put the cherries in a saucepan with the prune juice, bring to a boil and set aside. Put the bread cubes, sausage, vegetables, apples and parsley in a large bowl and season with salt and pepper. Whisk eggs and chicken broth together, and pour over the bread mixture, mixing until everything is well distributed. Drain cherries and add to the stuffing mixture, tossing again. If the mixture is too dry, add more broth 1/4 cup at a time. Place in a lightly greased 13 by 9 inch pan and cover with foil. Bake for 30 minutes, remove foil and bake 10 minutes to crisp. Serve warm. Makes eight to 12 servings.
Courtesy of ARAcontent
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Tuesday, November 3, 2009
'Tis the season for holiday baking - it's better with butter
(ARA) - When it comes to whipping up holiday treats, butter is definitely better. You're gearing up for the season and will be spending lots of quality time with the herd. Spend time with your own family in the kitchen this holiday season and bake up special memories.
Found in almost every pantry, butter's unique flavor, melting and cooking properties make it a great ingredient for cake and cookie recipes, frostings, candies and more.
Butter has been used for cooking for centuries - according to legend, it originated when a traveler somewhere transported a container of fresh milk and unwittingly churned the cream to butter with each step. As you begin to break out the baking sheets and cookie cutters for the holiday season, here are some tips to ensure your goodies look and taste fabulous straight from the oven:
Baking with butter tips from California happy cows Janice and Diane:
* Most baking recipes call for unsalted butter (also referred to as sweet butter). However, salted and unsalted butter can be substituted for each other if necessary.
* It's best to use unsalted butter when baking - you will have more control over the flavor since the amount of salt in salted butter varies among brands.
* Many recipes call for a greased pan. Rubbing a stick of butter along the sides and bottom of your baking dish or baking sheet will ensure nothing sticks during removal.
* Read recipes carefully to know what temperature the butter should be for baking. Some recipes call for softened butter or melted butter, while recipes for dough usually call for cold or hard butter for a flakier texture.
* Use only sticks of butter when baking to ensure even measurements. Measuring is easy using the printed measurement on the wrapper:
1/4 pound = 1 stick = 1/2 cup
1 pound = 4 sticks = 2 cups
* Some butter packaging is stamped with a "best used by" date, intended to tell how long the product will be at top eating quality. It can be kept at room temperature for short periods of time, but should be refrigerated to maintain peak flavor.
Did you know that California produces more butter than any other state in the U.S. and exported 555 million pounds in 2008? Look for the Real California Milk seal on packages of butter, which certifies it's made exclusively with milk produced on California dairy farms.
Cupcakes are one of our favorite treats, and a popular baking trend that has inspired both pastry chefs and home bakers alike. Here is a perfect recipe featuring traditional flavors that everyone is sure to love.
Gingerbread Cupcakes
Yield: 12 cupcakes
Ingredients:
For cupcakes:
1/2 cup molasses
3/4 cup very hot water
1/2 teaspoon baking soda
4 tablespoons unsalted California butter, softened
1/2 cup firmly packed brown sugar
1 large egg
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
For frosting:
8 ounces cream cheese, room temperature
2 tablespoons unsalted California butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
12 small gingerbread-man cookies
Directions:
Cupcakes:
Preheat oven to 350 F. Grease and flour insides of 12 muffin cups or insert paper liners. Mix molasses, hot water and baking soda together in a large bowl. Cool to room temperature. With an electric mixer, cream butter and brown sugar until fluffy. Beat in egg. In a large bowl, sift together salt, ginger, cinnamon, flour and baking powder. In three additions, alternately add dry ingredients and molasses mixture to butter mixture. Mix thoroughly after each addition to make sure there are no lumps.
Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove the cupcakes from the pans. Cool completely before frosting
Frosting:
With an electric mixer, beat cream cheese until smooth. Add butter, sugar and vanilla extract. Beat until smooth. If cream cheese is very soft, refrigerate for 30 minutes. With a piping bag, swirl cream cheese frosting on top of each cupcake. (You can also frost them with a table knife or small spatula.) Place a gingerbread-man cookie on top of frosting or wedge the cookie into each cupcake.
For more recipes, visit www.realcaliforniamilk.com.
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Found in almost every pantry, butter's unique flavor, melting and cooking properties make it a great ingredient for cake and cookie recipes, frostings, candies and more.
Butter has been used for cooking for centuries - according to legend, it originated when a traveler somewhere transported a container of fresh milk and unwittingly churned the cream to butter with each step. As you begin to break out the baking sheets and cookie cutters for the holiday season, here are some tips to ensure your goodies look and taste fabulous straight from the oven:
Baking with butter tips from California happy cows Janice and Diane:
* Most baking recipes call for unsalted butter (also referred to as sweet butter). However, salted and unsalted butter can be substituted for each other if necessary.
* It's best to use unsalted butter when baking - you will have more control over the flavor since the amount of salt in salted butter varies among brands.
* Many recipes call for a greased pan. Rubbing a stick of butter along the sides and bottom of your baking dish or baking sheet will ensure nothing sticks during removal.
* Read recipes carefully to know what temperature the butter should be for baking. Some recipes call for softened butter or melted butter, while recipes for dough usually call for cold or hard butter for a flakier texture.
* Use only sticks of butter when baking to ensure even measurements. Measuring is easy using the printed measurement on the wrapper:
1/4 pound = 1 stick = 1/2 cup
1 pound = 4 sticks = 2 cups
* Some butter packaging is stamped with a "best used by" date, intended to tell how long the product will be at top eating quality. It can be kept at room temperature for short periods of time, but should be refrigerated to maintain peak flavor.
Did you know that California produces more butter than any other state in the U.S. and exported 555 million pounds in 2008? Look for the Real California Milk seal on packages of butter, which certifies it's made exclusively with milk produced on California dairy farms.
Cupcakes are one of our favorite treats, and a popular baking trend that has inspired both pastry chefs and home bakers alike. Here is a perfect recipe featuring traditional flavors that everyone is sure to love.
Gingerbread Cupcakes
Yield: 12 cupcakes
Ingredients:
For cupcakes:
1/2 cup molasses
3/4 cup very hot water
1/2 teaspoon baking soda
4 tablespoons unsalted California butter, softened
1/2 cup firmly packed brown sugar
1 large egg
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/3 cups all purpose flour
1 1/2 teaspoons baking powder
For frosting:
8 ounces cream cheese, room temperature
2 tablespoons unsalted California butter, room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
12 small gingerbread-man cookies
Directions:
Cupcakes:
Preheat oven to 350 F. Grease and flour insides of 12 muffin cups or insert paper liners. Mix molasses, hot water and baking soda together in a large bowl. Cool to room temperature. With an electric mixer, cream butter and brown sugar until fluffy. Beat in egg. In a large bowl, sift together salt, ginger, cinnamon, flour and baking powder. In three additions, alternately add dry ingredients and molasses mixture to butter mixture. Mix thoroughly after each addition to make sure there are no lumps.
Evenly divide batter between cupcake molds. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool for 15 minutes. Remove the cupcakes from the pans. Cool completely before frosting
Frosting:
With an electric mixer, beat cream cheese until smooth. Add butter, sugar and vanilla extract. Beat until smooth. If cream cheese is very soft, refrigerate for 30 minutes. With a piping bag, swirl cream cheese frosting on top of each cupcake. (You can also frost them with a table knife or small spatula.) Place a gingerbread-man cookie on top of frosting or wedge the cookie into each cupcake.
For more recipes, visit www.realcaliforniamilk.com.
Courtesy of ARAcontent
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Monday, November 2, 2009
A Holiday Menu Where Savings Are Gravy
(NAPSI)-Holiday entertaining doesn't have to cost a fortune. In fact, with some frugal finesse, the traditional holiday feast can be prepared for $3 per person. Follow these entertaining, menu and recipe tips, and you'll be anything but Scrooge.
• Plan your menu and stick to your shopping list.
• Save money by using produce that's in season, such as apples, squash, pumpkin and yams.
• Avoid disposable dishes, cutlery and napkins. Save money and go green.
• Think quality over quantity and downsize the number of side dishes.
• Be prepared with recipes to make use of leftovers. Soup is a great option, and you can freeze it for later.
• Potluck is cool again. And thrifty. If someone offers to bring something, say yes.
• Shop at stores that offer the most value for your dollar. For example, Grocery Outlet (for store locations: www.groceryoutlet.com) purchases overstocks and closeouts directly from manufacturers. That means prices on quality merchandise that are often up to 50 percent cheaper than conventional grocery stores.
In fact, by shopping at a value-oriented store like Grocery Outlet, families can host a traditional holiday feast for just $3 per person including:
Holiday Roast Turkey
$1.10 per serving
Serves 10-12
1 fresh turkey (16 to 18 lbs),
giblets removed, turkey brought to room temperature (no more than 2 hours)
1 stick butter, softened
salt and pepper
1 T. dried parsley
1 T. dried sage
5 cups stuffing
1. Preheat oven to 425° F, with rack in lower third.
2. Rinse turkey inside and out and pat dry with paper towels. Place on a rack set in large roasting pan.
3. Blend 4 T. butter with 2 tsp. salt and dried herbs; season with pepper. Loosen skin of turkey and spread mixture under skin all over, reaching as far back as possible.
4. Rub skin of turkey with remaining 4 T. butter. Sprinkle with 1 tsp. salt; season with pepper. Loosely stuff body cavity with 4? cups stuffing, and next cavity with ? cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body and secure with toothpicks. Tuck wing tips under wings.
5. Roast turkey 30 minutes. Baste turkey, reduce oven temperature to 350°F. Continue to roast (basting every 20 minutes with pan juices) until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 180°F and stuffing registers 165°F, 3-3? hours. If skin darkens too quickly during roasting, tent with foil.
6. Let turkey rest 30 minutes before carving. Leave juices in roasting pan to make gravy.
For the complete $3 holiday menu, recipes, shopping list and money-saving tips, visit www.groceryoutlet.com.
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• Plan your menu and stick to your shopping list.
• Save money by using produce that's in season, such as apples, squash, pumpkin and yams.
• Avoid disposable dishes, cutlery and napkins. Save money and go green.
• Think quality over quantity and downsize the number of side dishes.
• Be prepared with recipes to make use of leftovers. Soup is a great option, and you can freeze it for later.
• Potluck is cool again. And thrifty. If someone offers to bring something, say yes.
• Shop at stores that offer the most value for your dollar. For example, Grocery Outlet (for store locations: www.groceryoutlet.com) purchases overstocks and closeouts directly from manufacturers. That means prices on quality merchandise that are often up to 50 percent cheaper than conventional grocery stores.
In fact, by shopping at a value-oriented store like Grocery Outlet, families can host a traditional holiday feast for just $3 per person including:
Holiday Roast Turkey
$1.10 per serving
Serves 10-12
1 fresh turkey (16 to 18 lbs),
giblets removed, turkey brought to room temperature (no more than 2 hours)
1 stick butter, softened
salt and pepper
1 T. dried parsley
1 T. dried sage
5 cups stuffing
1. Preheat oven to 425° F, with rack in lower third.
2. Rinse turkey inside and out and pat dry with paper towels. Place on a rack set in large roasting pan.
3. Blend 4 T. butter with 2 tsp. salt and dried herbs; season with pepper. Loosen skin of turkey and spread mixture under skin all over, reaching as far back as possible.
4. Rub skin of turkey with remaining 4 T. butter. Sprinkle with 1 tsp. salt; season with pepper. Loosely stuff body cavity with 4? cups stuffing, and next cavity with ? cup. Tie drumsticks together loosely with kitchen twine. Fold neck skin under body and secure with toothpicks. Tuck wing tips under wings.
5. Roast turkey 30 minutes. Baste turkey, reduce oven temperature to 350°F. Continue to roast (basting every 20 minutes with pan juices) until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 180°F and stuffing registers 165°F, 3-3? hours. If skin darkens too quickly during roasting, tent with foil.
6. Let turkey rest 30 minutes before carving. Leave juices in roasting pan to make gravy.
For the complete $3 holiday menu, recipes, shopping list and money-saving tips, visit www.groceryoutlet.com.
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Thursday, October 29, 2009
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, December 23, 2008
How Do You Fondue?
(BUSINESS WIRE)--With the hectic bustle of the holiday season in full swing, The Melting Pot fondue restaurant (http://meltingpot.com) offers tips for holiday entertaining, fondue-style, that can keep the host mingling with guests and out of the kitchen.
“Fondue is a fun and interactive experience, which makes it the perfect holiday party activity,” says Shane Schaibly, manager of culinary development for The Melting Pot. “Most people have a fondue pot, whether it’s left over from the disco days or a new wedding gift, and can easily throw together a great meal to share with friends.”
Fondue dishes range from easy cheese appetizers and complete dinner entrées to chocolate desserts. Chef Schaibly offers the following tips to make each course at home.
Cheese fondue
1. Chill your cheese. Shredding cheese when it’s cold ensures the pieces maintain similar sizes and prevents clumping, which can lead to lumpy fondue.
2. Dust lightly in flour. This ensures the fondue reaches a smooth consistency. Use one tablespoon of flour for every two ounces of cheese. Gluten-free dieters can replace the flour with cornstarch.
3. Be a smart matchmaker. Keep cheeses from the same region together, as their flavors will naturally complement each other. Including only two or three varieties will allow each flavor to come through without being overpowered or lost.
Entrée options
1. Ensure the oil is the right temperature. Oil is the traditional cooking style and is still best for batter-dipped proteins. But it can be quite temperamental. If the oil is too hot, it will cook the outside of the protein but leave the inside raw. If it isn’t hot enough, it won’t fully cook the protein. Aim for 350° F, and test with a food thermometer.
2. Dry the dippers. Any water on the food will cause oil to pop, so make sure the vegetables are dry before dipping.
3. Be health-conscious. Vegetable bouillon is a low-sodium, low-fat, high-flavor alternative to oil. It’s also more forgiving because if a piece of meat isn’t done to perfection, it can be dipped back in for an extra minute or two.
4. Experiment with other cooking styles. Some other cooking styles available are coq au vin, a blend of burgundy wine and vegetable stock with chopped vegetables, and mojo, a garlic and citrus flavored broth. Both are similar to bouillon in their forgiving cooking times and go well with a wide range of protein choices.
Dessert
1. Use a double boiler to melt the chocolate. This is a delicate process. If any water makes it into the top bowl, the chocolate will become grainy and lumpy and will be unusable.
2. Melt it in the microwave. Place penny sized pieces into a round, microwave safe container and nuke for 30 seconds at a time at medium heat. Between warmings, stir the chocolate completely until it becomes fluid and then transfer to a fondue pot.
3. Set it on fire. Flambéing is a fancy trick that is easy enough for beginners to do and certain to impress the dinner crowd. Use one tablespoon of high-proof liquor (The Melting Pot uses Bacardi 151) and light it in a fireproof container, then pour it into the fondue. A sprinkling of cinnamon will sparkle like fireworks.
Dippers
1. Small dippers work best. They must be bite-size; too small and they’ll fall off the skewer, too large and cooking times increase.
2. Choose the dippers. Cheese fondue is best accompanied by assorted breads (pumpernickel, French baguette, rye), vegetables (carrots, celery, cauliflower), or fruit (apples, grapes). But if the local bakery has a family favorite, use it! If the kids don’t like cauliflower, leave it out!
3. Prep proteins the day before. If meats are on the menu, be sure to marinate them the day before so they can absorb plenty of flavor. Small raviolis are also a nice entrée selection and don’t take long to cook.
4. Prepare for dessert. Dessert accompaniments are the easiest to select, mostly because everything tastes great when dipped in chocolate. The Melting Pot offers marshmallows, cheesecake, pound cake, strawberries, bananas, pineapples and brownies. Fruits, sturdy cakes and cookies are a good choice here, as well as Rice Krispies® Treats.
“Sharing a pot of fondue is a great way to slow down and connect with the people you care about,” says Schaibly. “It’s easy to make because there aren’t any hard and fast rules in fondue. If it tastes great, it was done right.”
For more tips and complete recipes, take a look at The Melting Pot’s recently-released first cookbook. Available in the restaurants, “Dip Into Something Different – A Collection of Recipes from Our Fondue Pot to Yours,” features signature recipes for the restaurant’s most popular fondue dishes, salads and accompanying cocktails.
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“Fondue is a fun and interactive experience, which makes it the perfect holiday party activity,” says Shane Schaibly, manager of culinary development for The Melting Pot. “Most people have a fondue pot, whether it’s left over from the disco days or a new wedding gift, and can easily throw together a great meal to share with friends.”
Fondue dishes range from easy cheese appetizers and complete dinner entrées to chocolate desserts. Chef Schaibly offers the following tips to make each course at home.
Cheese fondue
1. Chill your cheese. Shredding cheese when it’s cold ensures the pieces maintain similar sizes and prevents clumping, which can lead to lumpy fondue.
2. Dust lightly in flour. This ensures the fondue reaches a smooth consistency. Use one tablespoon of flour for every two ounces of cheese. Gluten-free dieters can replace the flour with cornstarch.
3. Be a smart matchmaker. Keep cheeses from the same region together, as their flavors will naturally complement each other. Including only two or three varieties will allow each flavor to come through without being overpowered or lost.
Entrée options
1. Ensure the oil is the right temperature. Oil is the traditional cooking style and is still best for batter-dipped proteins. But it can be quite temperamental. If the oil is too hot, it will cook the outside of the protein but leave the inside raw. If it isn’t hot enough, it won’t fully cook the protein. Aim for 350° F, and test with a food thermometer.
2. Dry the dippers. Any water on the food will cause oil to pop, so make sure the vegetables are dry before dipping.
3. Be health-conscious. Vegetable bouillon is a low-sodium, low-fat, high-flavor alternative to oil. It’s also more forgiving because if a piece of meat isn’t done to perfection, it can be dipped back in for an extra minute or two.
4. Experiment with other cooking styles. Some other cooking styles available are coq au vin, a blend of burgundy wine and vegetable stock with chopped vegetables, and mojo, a garlic and citrus flavored broth. Both are similar to bouillon in their forgiving cooking times and go well with a wide range of protein choices.
Dessert
1. Use a double boiler to melt the chocolate. This is a delicate process. If any water makes it into the top bowl, the chocolate will become grainy and lumpy and will be unusable.
2. Melt it in the microwave. Place penny sized pieces into a round, microwave safe container and nuke for 30 seconds at a time at medium heat. Between warmings, stir the chocolate completely until it becomes fluid and then transfer to a fondue pot.
3. Set it on fire. Flambéing is a fancy trick that is easy enough for beginners to do and certain to impress the dinner crowd. Use one tablespoon of high-proof liquor (The Melting Pot uses Bacardi 151) and light it in a fireproof container, then pour it into the fondue. A sprinkling of cinnamon will sparkle like fireworks.
Dippers
1. Small dippers work best. They must be bite-size; too small and they’ll fall off the skewer, too large and cooking times increase.
2. Choose the dippers. Cheese fondue is best accompanied by assorted breads (pumpernickel, French baguette, rye), vegetables (carrots, celery, cauliflower), or fruit (apples, grapes). But if the local bakery has a family favorite, use it! If the kids don’t like cauliflower, leave it out!
3. Prep proteins the day before. If meats are on the menu, be sure to marinate them the day before so they can absorb plenty of flavor. Small raviolis are also a nice entrée selection and don’t take long to cook.
4. Prepare for dessert. Dessert accompaniments are the easiest to select, mostly because everything tastes great when dipped in chocolate. The Melting Pot offers marshmallows, cheesecake, pound cake, strawberries, bananas, pineapples and brownies. Fruits, sturdy cakes and cookies are a good choice here, as well as Rice Krispies® Treats.
“Sharing a pot of fondue is a great way to slow down and connect with the people you care about,” says Schaibly. “It’s easy to make because there aren’t any hard and fast rules in fondue. If it tastes great, it was done right.”
For more tips and complete recipes, take a look at The Melting Pot’s recently-released first cookbook. Available in the restaurants, “Dip Into Something Different – A Collection of Recipes from Our Fondue Pot to Yours,” features signature recipes for the restaurant’s most popular fondue dishes, salads and accompanying cocktails.
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Thursday, December 18, 2008
Holiday Planning Tips: Save Time and Calories - Add Fun - With Guacamole?
Happy 50th Anniversary Mr. Grinch via Wholly Guacamole. To make this tasty version of the classic Seuss character, cut your favorite sandwich into a triangle, then round the corners to make a pear shape. Top with Wholly Guacamole, smooth and etch Grinch brows and cheeks. For eyes use yellow pepper circles topped with pimento stuffed olives. Cut an olive for the nose and add a sprig of celery greens for hair. He's Mean, Green and Ever so Tasty. Enjoy. (PRNewsFoto/Wholly Guacamole) FORT WORTH, TX UNITED STATES 12/11/2007 /PRNewswire/ -- An estimated 30 percent of our calories come from outside traditional meals. This season, take a second look at your diet. Substituting the fatty dips and spreads with all-natural pre-made Wholly Guacamole can add always-ready nutrition to your table, and even create some healthy traditions in your home suggests top-ranked maker, Wholly Guacamole, www.whollyguac.com.
"Kids can make cookie-shaped sandwiches or a Grinch--literally--via a spread of fresh all-natural guacamole. Everyone will have fun decorating, but without all the sugar," states "Super-Mom," Nutritionist and Wholly Guacamole Food Scientist, Dr. Marcia Walker. No matter how you use it, guacamole is fun and a makes a healthy holiday addition to any meal.
1) Tight Budget? Pre-made Wholly Guacamole helps to create a restaurant experience at home. Shh... It's the same guac served in many restaurants, a true-time saver, and is priced cheaper than buying the ripe avocados and spices to make it yourself--if you had the time! (Get monthly guac party coupons at www.whollyguac.com to save even more.)
2) Sugar-less Decorating. Use all-natural guacamole as an edible decorating base for a fun and tasty activity. Cookie cutters can magically transform sandwiches into holiday masterpieces--try a tree or star decorated with sour cream garland and mini tomato ornaments--even a Guacamole Grinch.
Decorate using basics from your pantry including: hearty breads, diced fresh vegetables, olives, corn, nuts and even bacon bits. Anything edible can inspire creativity and healthy eating. Fat-free sour cream squeezed from the corner of a zip-close bag adds the finishing touches.
3) Leftover Helper / Flavor Enhancer. Substitute Guacamole on your leftover turkey or ham sandwich to avoid the butter (36 calories), mayo (45) or ranch dip (90). "You'll get good fats, nutrients and fewer calories--just 25 per serving," adds Walker.
4) Entertaining with Flair. Facelift that Veggie Tray! Replace boring ranch or spinach dips with guacamole and mini tomatoes. Your table gets a color boost and your guests get nutrition, fewer calories and a cholesterol-lowering fruit!
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Saturday, December 13, 2008
Shrimp Platters: A Popular Holiday Appetizer
(NAPSI)-The holidays are always a good time for shrimp lovers to come out of their shells. For large gatherings or small family entertaining, wonderful appetizers using shrimp are sure to be the first off the plate. Shrimp is delicious and popular. It's the No. 1-selling seafood in America, and for good reason: Everyone loves it, it's a great addition to hundreds of great recipes and it always wows a crowd.
"I've never hosted a party when my shrimp appetizer platter wasn't the first one I had to restock," said Jenna Guthrie, recipe director and marketing manager for SeaPak Shrimp Company. "Shrimp is a perfect appetizer and I feel good about serving my guests something special. Here's a recipe you may want to try":
Butterfly Shrimp Bruschetta
Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 6 appetizer servings
1 package (9 ounces) SeaPak® Jumbo Butterfly Shrimp (frozen)
2 medium-sized Roma tomatoes, seeded and finely diced
¼ small onion, finely diced
1 clove fresh garlic, finely diced
⅛ cup lime juice
Salt and pepper
PREHEAT oven to 425°. Arrange shrimp on baking sheet in a single layer so that the shrimp are not touching each other.
BAKE shrimp for 10 minutes.
PLACE tomato, onion and garlic into small bowl. Pour lime juice over vegetable mixture and gently toss until well mixed. Add salt and pepper to taste. Set aside until shrimp finish baking.
REMOVE shrimp from oven but leave them on the baking sheet. Spoon tomato mixture onto each shrimp.
RETURN baking sheet with shrimp to the oven and continue baking for 5 minutes.
PLATE and serve hot.
Secret Tip: Want to spice it up for your holiday party? Try adding a dash or two of red pepper flakes to the tomato mixture before you spoon it onto the shrimp.
For news about a shrimp recipe contest, visit www.SeaPak.com.
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"I've never hosted a party when my shrimp appetizer platter wasn't the first one I had to restock," said Jenna Guthrie, recipe director and marketing manager for SeaPak Shrimp Company. "Shrimp is a perfect appetizer and I feel good about serving my guests something special. Here's a recipe you may want to try":
Butterfly Shrimp Bruschetta
Prep Time: 5 minutes
Cook Time: 15 minutes
Makes: 6 appetizer servings
1 package (9 ounces) SeaPak® Jumbo Butterfly Shrimp (frozen)
2 medium-sized Roma tomatoes, seeded and finely diced
¼ small onion, finely diced
1 clove fresh garlic, finely diced
⅛ cup lime juice
Salt and pepper
PREHEAT oven to 425°. Arrange shrimp on baking sheet in a single layer so that the shrimp are not touching each other.
BAKE shrimp for 10 minutes.
PLACE tomato, onion and garlic into small bowl. Pour lime juice over vegetable mixture and gently toss until well mixed. Add salt and pepper to taste. Set aside until shrimp finish baking.
REMOVE shrimp from oven but leave them on the baking sheet. Spoon tomato mixture onto each shrimp.
RETURN baking sheet with shrimp to the oven and continue baking for 5 minutes.
PLATE and serve hot.
Secret Tip: Want to spice it up for your holiday party? Try adding a dash or two of red pepper flakes to the tomato mixture before you spoon it onto the shrimp.
For news about a shrimp recipe contest, visit www.SeaPak.com.
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Friday, December 12, 2008
Last-Minute Party-Planning Tips
(NAPSI)-The thought of planning a last-minute party may sound like an invite for stress, but it doesn't have to be. Try these tips for being ready to go at a moment's notice:
Party-Ready Pantries
• Keep your list of easy-to-prepare "go-to" recipes handy.
• Stock your pantry with all the necessary ingredients so you're ready to cook anytime.
• Presentation is everything-keep colorful plates, napkins, hors d'oeuvre picks and platter decorations at the ready.
• Customize your "go-tos" for different events and party themes. Dream up fun serving suggestions, such as fancy glassware and garnishes or small variations for each recipe.
You can find even more tips at UltimatePartyMeatballs.com. The site features just about everything you need for planning any kind of party such as a holiday party, birthday or a big game night.
In just three ingredients, hosts can score big with tasty game-day treats like the Ultimate Party Meatballs or Ultimate Party Wings. For an elegant girls' night in, Ultimate Baked Brie will do the trick!
Try this classic party favorite:
Ultimate Party Meatballs
1 16-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, precooked, cocktail-size meatballs
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Makes 30 appetizer servings.
Slow-cooker preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.
For more party ideas, visit www.ultimatepartymeatballs.com.
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Party-Ready Pantries
• Keep your list of easy-to-prepare "go-to" recipes handy.
• Stock your pantry with all the necessary ingredients so you're ready to cook anytime.
• Presentation is everything-keep colorful plates, napkins, hors d'oeuvre picks and platter decorations at the ready.
• Customize your "go-tos" for different events and party themes. Dream up fun serving suggestions, such as fancy glassware and garnishes or small variations for each recipe.
You can find even more tips at UltimatePartyMeatballs.com. The site features just about everything you need for planning any kind of party such as a holiday party, birthday or a big game night.
In just three ingredients, hosts can score big with tasty game-day treats like the Ultimate Party Meatballs or Ultimate Party Wings. For an elegant girls' night in, Ultimate Baked Brie will do the trick!
Try this classic party favorite:
Ultimate Party Meatballs
1 16-ounce can Ocean Spray® Jellied Cranberry Sauce
1 12-ounce bottle Heinz® Chili Sauce
1 2-pound bag frozen, precooked, cocktail-size meatballs
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. Makes 30 appetizer servings.
Slow-cooker preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.
For more party ideas, visit www.ultimatepartymeatballs.com.
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Thursday, December 11, 2008
The Recipe for Bite-sized Holiday Baking
(ARA) - The holidays supply an endless array of mouth-watering treats. Miniature versions of favorite desserts are perfect for holiday entertaining, especially when grouped together on a dessert buffet. This season try bite-sized, scrumptious cookies and candies to share new flavors with your friends and family.
Instead of baking massive batches of cookies, your dessert buffet can inspire awe with three to five bite-sized versions of different types of desserts -- an array of small cookies, candies, bars and cupcakes.
It is easy to make existing recipes bite size -- simply cut bars into one-inch square portions or prepare cookies in smaller shapes and reduce the bake time accordingly. Feel free to experiment with recipes that feature trendy or unusual flavors since the small treats are perfect for first-time tastings and give nibblers permission to sample more than just one. And, of course, use only the best ingredients, such as real butter and premium chocolate because you only celebrate the holidays once a year.
For inspiration, visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter and you’ll receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from nationally acclaimed pastry chef Gale Gand.
The following bite-sized recipe from America's Dairy Farmers pairs coffee with a buttery chocolate layer that kicks up these rich, cheesecake-like Espresso Chocolate Squares.
Espresso Chocolate Squares
Makes two dozen bars
Ingredients:
Crust:
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips
Filling:
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs
Glaze:
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder
Directions:
Preheat oven to 350 F. Line a 9-by-13-inch baking pan with foil; butter bottom of foil. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or two knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.
Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.
Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.
Glaze
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cut into bite-sized squares.
Cover and store bars in refrigerator for up to 1 week.
Courtesy of ARAcontent
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Instead of baking massive batches of cookies, your dessert buffet can inspire awe with three to five bite-sized versions of different types of desserts -- an array of small cookies, candies, bars and cupcakes.
It is easy to make existing recipes bite size -- simply cut bars into one-inch square portions or prepare cookies in smaller shapes and reduce the bake time accordingly. Feel free to experiment with recipes that feature trendy or unusual flavors since the small treats are perfect for first-time tastings and give nibblers permission to sample more than just one. And, of course, use only the best ingredients, such as real butter and premium chocolate because you only celebrate the holidays once a year.
For inspiration, visit www.ButterIsBest.com to view dozens of holiday recipes and tips for baking. Sign up for the Holiday Magic e-newsletter and you’ll receive a daily e-mail with a holiday cookie or candy recipe, along with helpful baking tips from nationally acclaimed pastry chef Gale Gand.
The following bite-sized recipe from America's Dairy Farmers pairs coffee with a buttery chocolate layer that kicks up these rich, cheesecake-like Espresso Chocolate Squares.
Espresso Chocolate Squares
Makes two dozen bars
Ingredients:
Crust:
1 1/4 cups all-purpose flour
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
3/4 cup butter, chilled and cut into pieces
1/2 cup miniature semisweet chocolate chips
Filling:
1/4 cup heavy cream
1 tablespoon instant espresso coffee powder
2 (8 ounce) packages cream cheese, softened
1/4 cup (1/2 stick) butter, softened
3/4 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon ground allspice
2 eggs
Glaze:
6 tablespoons miniature semisweet chocolate chips
1 tablespoon heavy cream
1/2 tablespoon butter
1/4 teaspoon instant espresso coffee powder
Directions:
Preheat oven to 350 F. Line a 9-by-13-inch baking pan with foil; butter bottom of foil. Whisk together 1 1/4 cups flour, confectioners’ sugar and cocoa together in medium bowl; add 3/4 cup butter. Using a pastry blender or two knives, cut in butter until butter is the size of small peas. Stir in 1/2 cup chocolate chips; press into bottom of pan. Bake 20 minutes or until toothpick comes out clean; cool slightly.
Meanwhile, stir 1/4 cup cream and 1 tablespoon instant espresso together until coffee is dissolved. Using an electric mixer, beat cream cheese and 1/4 cup butter together. Add sugar, 1 tablespoon flour and allspice; beat until blended. Slowly beat in cream and coffee mixture. Add eggs, one at a time, beating until smooth. Pour batter over crust.
Bake 20 to 25 minutes or until edges are slightly puffed and center is set; set pan on a cooling rack.
Glaze
Melt 6 tablespoons chocolate chips with 1 tablespoon cream, 1/2 tablespoon butter and 1/4 teaspoon instant espresso in medium saucepan over low heat, stirring constantly. Drizzle over bars and refrigerate until set. Cut into bite-sized squares.
Cover and store bars in refrigerator for up to 1 week.
Courtesy of ARAcontent
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Tuesday, December 9, 2008
Baking Cookies: A Budget-Stretching Gift Idea
CC Note: Ho, ho, ho. Our staff just loves to bake cookies during the holiday season. Ho, ho, ho. Which cookie is your favorite? Send us an email with your recipe!
(NAPSI)-Saving money on holiday gifts can be delicious-especially if you cut costs by baking tasty homemade cookies.
It's easier and less expensive than you might imagine. Baking cookies literally costs pennies, and it's the kind of mouthwatering gift people remember.
For example, a dozen pecan chocolate chip cookies can be made for around one dollar, while refrigerated cookie dough cookies cost almost 50 cents more and a package of bakery chocolate chip cookies can cost around $5.00 per dozen, depending on where you live.
Peanut butter cookies can be baked at home for about 50 cents a dozen and cost as much as chocolate chip ones at the bakery.
Once you have gathered all the ingredients, it probably takes less time to bake up several batches of cookies than you might spend wandering around the mall.
It's a great way to get yourself in the holiday spirit. Just turn on the holiday music, make yourself a cup of cocoa and get in the holiday mood.
Making cookies is a great seasonal activity for the whole family. Even the smallest children can press a cookie cutter or help stir cookie dough.
When the cookies are done, find a clever way to wrap them up.
• Wrap them in colorful tissue paper.
• Give them in holiday tins. You can find new tins in stores or vintage ones at tag sales.
• Arrange them in a basket.
• Decorate a gift box with a collage of images or cutout letters of the person's name.
• Fill a Mason jar and attach a ribbon.
A sweet way to get together with friends and family, create great, inexpensive gifts and have a warmly delightful time at the holidays or throughout the year is by staging a cookie swap.
At a cookie swap, you and each of your guests bake one kind of cookie in quantities sufficient to share. Each guest leaves the party with a dozen of each cookie, ready to give away, share right away or enjoy later.
For cookie recipes, visit www.Dominosugar.com or www.chsugar.com.
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(NAPSI)-Saving money on holiday gifts can be delicious-especially if you cut costs by baking tasty homemade cookies.
It's easier and less expensive than you might imagine. Baking cookies literally costs pennies, and it's the kind of mouthwatering gift people remember.
For example, a dozen pecan chocolate chip cookies can be made for around one dollar, while refrigerated cookie dough cookies cost almost 50 cents more and a package of bakery chocolate chip cookies can cost around $5.00 per dozen, depending on where you live.
Peanut butter cookies can be baked at home for about 50 cents a dozen and cost as much as chocolate chip ones at the bakery.
Once you have gathered all the ingredients, it probably takes less time to bake up several batches of cookies than you might spend wandering around the mall.
It's a great way to get yourself in the holiday spirit. Just turn on the holiday music, make yourself a cup of cocoa and get in the holiday mood.
Making cookies is a great seasonal activity for the whole family. Even the smallest children can press a cookie cutter or help stir cookie dough.
When the cookies are done, find a clever way to wrap them up.
• Wrap them in colorful tissue paper.
• Give them in holiday tins. You can find new tins in stores or vintage ones at tag sales.
• Arrange them in a basket.
• Decorate a gift box with a collage of images or cutout letters of the person's name.
• Fill a Mason jar and attach a ribbon.
A sweet way to get together with friends and family, create great, inexpensive gifts and have a warmly delightful time at the holidays or throughout the year is by staging a cookie swap.
At a cookie swap, you and each of your guests bake one kind of cookie in quantities sufficient to share. Each guest leaves the party with a dozen of each cookie, ready to give away, share right away or enjoy later.
For cookie recipes, visit www.Dominosugar.com or www.chsugar.com.
-----
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Monday, December 8, 2008
A Makeover for Your Kitchen: Keep Your Ingredients Fresh
CC Note: The holiday season is upon us. While you're baking and singing all your favorite holiday favorites, be sure to follow these tips for keeping your pantry supplies fresh.
As you start to prepare for the holidays, are you afraid to open your cupboard and look for those baking ingredients? Do you wonder if they are OK or should be thrown out? Do these items ever get too old?
If seasonal baking is all you do, those leftover baking ingredients may be less than fresh. Even if you bake throughout the year, staple ingredients should be refreshed periodically.
It’s a good time of year to take stock of your baking stock. Make sure those homemade holiday cookies and cakes look and taste the best they can.
Dry ingredients like flours and spices are safe to use no matter how old they are. But they might not taste or perform as expected forever.
Be sure to always read labels, follow storage information and look at recommended use-by dates for all ingredients.
Remember that:
White flour keeps six to 12 months when stored in an airtight container or freezer bag in a cool, dry place to keep moisture low. Moisture content can affect your recipe.
For storage longer than a year, keep it in the refrigerator or freezer in an airtight container. All-purpose and bread flour will keep up to two years at 40 F in your refrigerator, according to the Wheat Foods Council. It can be stored indefinitely in the freezer.
Allow the flour to come to room temperature before using it.
Whole wheat flour keeps one to three months at room temperature. It becomes rancid if kept at room temperature for too long. For longer storage, put it in an airtight container or freezer bag in the refrigerator or freezer. It will maintain quality six months in the refrigerator and up to 12 months in the freezer.
White granulated sugar keeps indefinitely if properly stored. However, rotate the supply every two years for ease of use and quality. Store it in an airtight container or a heavy moisture-proof plastic bag. To soften hardened sugar, put it in a sturdy food-quality bag and pound it with a hammer. Smash smaller pieces with a mortar and pestle or break in a spice grinder.
Brown sugar keeps maximum freshness for four to six months. It’s important to store it in an airtight container to retain moisture and prevent hardening. Keep it in its original plastic bag, tightly closed, or transfer it to an airtight container or a moisture-proof plastic bag.
To soften brown sugar, heat it in a 250-degree oven for a few minutes. Or, place it in a microwave-safe container and cover loosely with a white, damp paper towel. Microwave on high and check it every 30 seconds.
Baking powder keeps 12 to 18 months and should be stored tightly covered in a dry place. Discard baking powder after its expiration date.
Make sure to use dry utensils to dip baking powder or soda. To test baking powder for freshness, mix one teaspoon baking powder with one-third cup of hot water. If it foams vigorously, it still has rising power.
Baking soda keeps 12 to 18 months and should be stored tightly covered in a dry place. Discard baking soda after its expiration date. To test its freshness, place one and a half teaspoons in a small bowl with one tablespoon of vinegar. If it fizzes, it will still leaven food. If it doesn't, use it in the fridge to catch odors.
Herbs and ground spices keep up to one year. Whole spices keep up to two years. Store them in a tightly covered container in a dark place. Air, light, moisture and heat speed their flavor and color loss. If you use a spice rack, place it away from light, heat and moisture.
Avoid storing above or near the stove, dishwasher, microwave, refrigerator, sink or heating vent. Use a dry spoon to handle spices or herbs. Don’t sprinkle them directly from the container into a steaming pot.
To check the potency of a ground spice, smell it. If its aroma is immediate, strong and spicy, it should still add flavor to your foods.
To test herbs, crush a small amount in your hand and smell it. If the aroma is still fresh and pleasant, it can still flavor foods. If there's no smell or an off smell, toss it.
Following these tips should help your holiday baked goods taste as fresh as possible. If you don’t check your supplies before the holidays, make a resolution to do it early next year.
By Elizabeth Andress
University of Georgia
Elizabeth L. Andress is a University of Georgia Cooperative Extension food safety specialist with the UGA College of Family and Consumer Sciences.
-----
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As you start to prepare for the holidays, are you afraid to open your cupboard and look for those baking ingredients? Do you wonder if they are OK or should be thrown out? Do these items ever get too old?
If seasonal baking is all you do, those leftover baking ingredients may be less than fresh. Even if you bake throughout the year, staple ingredients should be refreshed periodically.
It’s a good time of year to take stock of your baking stock. Make sure those homemade holiday cookies and cakes look and taste the best they can.
Dry ingredients like flours and spices are safe to use no matter how old they are. But they might not taste or perform as expected forever.
Be sure to always read labels, follow storage information and look at recommended use-by dates for all ingredients.
Remember that:
White flour keeps six to 12 months when stored in an airtight container or freezer bag in a cool, dry place to keep moisture low. Moisture content can affect your recipe.
For storage longer than a year, keep it in the refrigerator or freezer in an airtight container. All-purpose and bread flour will keep up to two years at 40 F in your refrigerator, according to the Wheat Foods Council. It can be stored indefinitely in the freezer.
Allow the flour to come to room temperature before using it.
Whole wheat flour keeps one to three months at room temperature. It becomes rancid if kept at room temperature for too long. For longer storage, put it in an airtight container or freezer bag in the refrigerator or freezer. It will maintain quality six months in the refrigerator and up to 12 months in the freezer.
White granulated sugar keeps indefinitely if properly stored. However, rotate the supply every two years for ease of use and quality. Store it in an airtight container or a heavy moisture-proof plastic bag. To soften hardened sugar, put it in a sturdy food-quality bag and pound it with a hammer. Smash smaller pieces with a mortar and pestle or break in a spice grinder.
Brown sugar keeps maximum freshness for four to six months. It’s important to store it in an airtight container to retain moisture and prevent hardening. Keep it in its original plastic bag, tightly closed, or transfer it to an airtight container or a moisture-proof plastic bag.
To soften brown sugar, heat it in a 250-degree oven for a few minutes. Or, place it in a microwave-safe container and cover loosely with a white, damp paper towel. Microwave on high and check it every 30 seconds.
Baking powder keeps 12 to 18 months and should be stored tightly covered in a dry place. Discard baking powder after its expiration date.
Make sure to use dry utensils to dip baking powder or soda. To test baking powder for freshness, mix one teaspoon baking powder with one-third cup of hot water. If it foams vigorously, it still has rising power.
Baking soda keeps 12 to 18 months and should be stored tightly covered in a dry place. Discard baking soda after its expiration date. To test its freshness, place one and a half teaspoons in a small bowl with one tablespoon of vinegar. If it fizzes, it will still leaven food. If it doesn't, use it in the fridge to catch odors.
Herbs and ground spices keep up to one year. Whole spices keep up to two years. Store them in a tightly covered container in a dark place. Air, light, moisture and heat speed their flavor and color loss. If you use a spice rack, place it away from light, heat and moisture.
Avoid storing above or near the stove, dishwasher, microwave, refrigerator, sink or heating vent. Use a dry spoon to handle spices or herbs. Don’t sprinkle them directly from the container into a steaming pot.
To check the potency of a ground spice, smell it. If its aroma is immediate, strong and spicy, it should still add flavor to your foods.
To test herbs, crush a small amount in your hand and smell it. If the aroma is still fresh and pleasant, it can still flavor foods. If there's no smell or an off smell, toss it.
Following these tips should help your holiday baked goods taste as fresh as possible. If you don’t check your supplies before the holidays, make a resolution to do it early next year.
By Elizabeth Andress
University of Georgia
Elizabeth L. Andress is a University of Georgia Cooperative Extension food safety specialist with the UGA College of Family and Consumer Sciences.
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Monday, November 24, 2008
KFC Searches for America's Most Original Holiday Traditions
/PRNewswire/ -- Whether hanging homemade ornaments on the tree, dressing the family in matching holiday sweaters or decorating the yard in festive colors, it's original family traditions that make the holidays merry.
This holiday season, in the spirit of KFC's new Two Originals Meal, including Original Recipe(R) chicken and new Original Recipe Strips, KFC is asking families across the country to showcase their Original Holiday Traditions. The grand prize winner will receive $1,000 to help carry on their family's Original Holiday Traditions and a year's supply of KFC to enjoy the new Two Originals Meals with their family.
"At KFC we're all about families, and one of the Colonel's favorite occasions was gathering families 'round a good meal," said Javier Benito, executive vice president of marketing and food innovation. "This contest will celebrate the most original holiday family traditions and encourage families to start a few new ones with our new family meal option -- KFC's Two Originals Meal."
KFC's Two Originals Meal includes everything needed for a family meal: five pieces of Original Recipe chicken, four Original Recipe Strips, two large home-style sides and four buttermilk biscuits, for just $14.99 plus tax (at participating locations).
Beginning November 24, log on to http://www.kfc.com/ and upload a photo or video featuring your family's Original Holiday Tradition. On December 11, KFC will select 12 semi-finalists and then, beginning December 15, allow America to vote to select the single-most Original Holiday Tradition. KFC will announce the grand prize winner December 22, awarding them with $1,000 cash and KFC for a year to enjoy the Two Originals Meal with their family. To further celebrate originality, 11 semi-finalists will each receive KFC for a month to enjoy the Two Originals Meal. For complete contest rules and additional information on KFC's Two Originals Meal visit http://www.kfc.com/. While online, visitors can also purchase KFC gift checks, a perfect stocking-stuffer.
Holiday Tradition Continues at KFC
The Original Holiday Tradition contest follows last year's Festive Fanatics contest, where KFC went in search of America's most festively decorated holiday home. Dozens of homes were nominated in the contest, and thousands of festive fanatics from coast to coast voted online to select the winning house. The home of the Holdman family of Pleasant Grove, Utah, which featured 45,000 lights synchronized to music, was selected the winner.
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This holiday season, in the spirit of KFC's new Two Originals Meal, including Original Recipe(R) chicken and new Original Recipe Strips, KFC is asking families across the country to showcase their Original Holiday Traditions. The grand prize winner will receive $1,000 to help carry on their family's Original Holiday Traditions and a year's supply of KFC to enjoy the new Two Originals Meals with their family.
"At KFC we're all about families, and one of the Colonel's favorite occasions was gathering families 'round a good meal," said Javier Benito, executive vice president of marketing and food innovation. "This contest will celebrate the most original holiday family traditions and encourage families to start a few new ones with our new family meal option -- KFC's Two Originals Meal."
KFC's Two Originals Meal includes everything needed for a family meal: five pieces of Original Recipe chicken, four Original Recipe Strips, two large home-style sides and four buttermilk biscuits, for just $14.99 plus tax (at participating locations).
Beginning November 24, log on to http://www.kfc.com/ and upload a photo or video featuring your family's Original Holiday Tradition. On December 11, KFC will select 12 semi-finalists and then, beginning December 15, allow America to vote to select the single-most Original Holiday Tradition. KFC will announce the grand prize winner December 22, awarding them with $1,000 cash and KFC for a year to enjoy the Two Originals Meal with their family. To further celebrate originality, 11 semi-finalists will each receive KFC for a month to enjoy the Two Originals Meal. For complete contest rules and additional information on KFC's Two Originals Meal visit http://www.kfc.com/. While online, visitors can also purchase KFC gift checks, a perfect stocking-stuffer.
Holiday Tradition Continues at KFC
The Original Holiday Tradition contest follows last year's Festive Fanatics contest, where KFC went in search of America's most festively decorated holiday home. Dozens of homes were nominated in the contest, and thousands of festive fanatics from coast to coast voted online to select the winning house. The home of the Holdman family of Pleasant Grove, Utah, which featured 45,000 lights synchronized to music, was selected the winner.
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