» Entertaining

Honeycomb: What it is and how to use it

admin — Wed, 09 May 2012 16:52:26 +0000

By the Associated Press

It’s time to think beyond the bear bottle.

Because honey comes in way more forms than just plastic squirt bottles. My favorite? Honey in the comb, pure and simple.

And yes, the comb is totally safe to eat. People have been keeping bees — and eating the honeycomb — for several thousand years. But first, some honey 101. No, honey is not bee spit. But bee saliva does play a role.

When bees gather nectar from flowers, it is stored in a honey sac inside their bodies. During storage, the bee’s saliva mixes with the nectar, which (shocker!) is made mostly from sugar. Enzymes in the salvia convert those sugars into honey.

The honeycomb comes into play when the bee gets back to the hive. The comb itself — a network of hexagonal cylinders — is made from the waxy secretions of worker bees. As these cylinders are filled with honey, they are capped with yet another layer of wax.

The bees do all this to create food for themselves. In fact, for every pound of honey gathered by people, the bees make and consume another eight.

Honey processors typically gather these wax combs, crush them and run them through a centrifuge to extract the liquid honey. But increasingly, you can find tubs of unbroken honeycomb at grocers and farmers markets. It’s golden and waxy and sticky and the easiest way to extract it from the tub usually is a fork or spoon.

Honeycomb is totally worth seeking out. Kids love it. It looks cool. It tastes great. And you get to amaze the little ones with facts such as the distance a bee would fly to produce just one pound of honey (three times around the Earth).

But after you’re done dazzling your kids with honey trivia, why bother with honeycomb when you could just squirt the liquid stuff from a plastic bear?

The answer is part textural, part versatility. Let’s start with the latter.

Honeycomb can go places honey can’t. While drizzling honey over a salad seems odd, topping a salad with crumbled goat cheese and hunks of honeycomb is a simply heavenly way to eat more vegetables.

Honeycomb also has a completely different texture than liquid honey. It’s not like chewing on a candle. Rather, the wax gives the honey a pleasant body, transforming it from something merely absorbed by the other ingredients into something that stands on its own to contrast and enliven the rest of the dish.

Like liquid honey, honeycomb can be stored at room temperature for long periods. If you have a choice at the market, opt for darker colored honeycomb (and liquid honeys), which tend to have deeper flavors.

Ready to give it a try? For more ideas for using honeycomb, check out the Off the Beaten Aisle column over on Food Network: http://bit.ly/JPXhCW

———

Honeycomb and Brie English Muffin Pizzas

This recipe calls for just a touch of heat under the broiler. It’s just enough to soften the brie and honeycomb, one of the most splendid food combinations.

Start to finish: 15 minutes

Servings: 4

1 tablespoon olive oil

1 medium red onion, thinly sliced

1 clove garlic, minced

1/2 teaspoon dried thyme

Salt and ground black pepper

4 large whole-wheat English muffins

6 ounces brie, thinly sliced

Honeycomb

Heat the oven to broil.

In a medium skillet over medium-high, heat the olive oil. Add the onion, garlic and thyme, then saute for 5 minutes, or until the onion starts to get tender. Season with salt and pepper, then set aside.

Split each English muffin in half and arrange cut side up on a baking sheet. Set under the broiler just long enough to lightly toast, about 1 minute.

Top each muffin half with a bit of brie, then spoon a bit of the onion mixture over each. Place under the broiler for another minute.

Transfer the halves to serving plates, then top each with a spoonful of honeycomb. Serve immediately.

———

J.M. Hirsch is the national food editor for The Associated Press. He is author of the recent cookbook, “High Flavor, Low Labor: Reinventing Weeknight Cooking.” His Off the Beaten Aisle column also appears at FoodNetwork.com. Follow him on Twitter http://twitter.com/JM—Hirsch.

Sugar-Dusted Empanadas with Queso Fresco

admin — Fri, 27 Apr 2012 18:49:15 +0000

Jose Garces says that while the dough for the empanadas must rest properly and be rolled out thin to be workable, once you get it down this is an easy dough to handle. When forming the empanadas, make sure the edges are well sealed so they don’t leak while frying. You also can roll and crimp the edges a few times to help ensure that they’re closed up tight.

These empanadas also can be assembled, wrapped tightly in plastic and foil and frozen for up to two months, then thawed before frying. The dough can be refrigerated for up to one day.

If you have trouble finding queso fresco, substitute the more widely available ricotta salata. And while you’re at the grocer, grab some peach or strawberry jam. The empanadas are delicious served with a bit of jam dolloped on them.

Start to finish: 1 hour 45 minutes (45 minutes active)

Servings: 12

2 cups all-purpose flour

1 teaspoon kosher salt

2 tablespoons sugar, plus 1/4 cup, divided

1/2 cup vegetable shortening

1 large egg yolk

1/2 cup cold water

4 ounces queso fresco cheese, grated (about 2 cups)

2 quarts vegetable oil, for frying

To make the dough, into a large bowl sift the flour, salt and 2 tablespoons of the sugar. Use a pastry blender to cut the shortening into the dry ingredients until it is fully incorporated. Add the egg yolk and mix well. Adding 2 or 3 tablespoons at a time, knead in the water with your hands until a smooth dough forms. Alternatively, the dough can be made in a food processor using the pulse function rather than a pastry blender.

Pat the dough into a round, flatten the disk and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour and up to 1 day before making the empanadas.

When ready to assemble the empanadas, divide the chilled dough into a dozen 1-inch balls. Using a manual tortilla press, a rolling pin or the heel of your hand, press each dough ball into a circle about 1/8-inch thick and about 6 inches in diameter.

Mound about 2 tablespoons of the cheese in the center of each round and fold the dough over to form a half-moon. Use a dinner fork to crimp together the outer edges. Alternatively, use a plastic empanada press from a Latin market.

To cook the empanadas, pour the oil into a large stockpot over medium-high. Heat until it reaches 350 F (use a candy or deep-fry thermometer to monitor the temperature). Line a baking sheet with paper towels.

Working in batches to avoid crowding the pan, fry the empanadas until they are golden brown and crispy, about 3 to 4 minutes, turning once. Use a slotted spoon to transfer the empanadas to the baking sheet to drain excess oil. Using the remaining 1/4 cup of sugar to dust the empanadas as they drain.

Nutrition information per serving (values are rounded to the nearest whole number): 260 calories; 170 calories from fat (65 percent of total calories); 19 g fat (3.5 g saturated; 0 g trans fats); 20 mg cholesterol; 18 g carbohydrate; 4 g protein; 1 g fiber; 170 mg sodium.

(Recipe from Jose Garces’ upcoming book, “The Latin Road Home,” Lake Isle Press, October 2012)

For easy cool weather cooking, try braising meat and veggies

admin — Fri, 23 Mar 2012 14:24:08 +0000

By the Associated Press
Cool days call for cooking that is low, slow and wet. Which is to say, braised.
And it’s simpler than you might think. Braising is just a matter of cooking food, usually meat, for a long period at a low temperature and submerged in some kind of liquid. Pot roasts are a good example. Many foods cooked in a slow cooker also qualify.
Beef stews are another great example. A long, slow simmer is used to break down and tenderize cuts of meat that otherwise would be tough and unappealing. And this is true for all manner of meats. Goat and lamb, especially the shanks, frequently are braised to produce succulently tender meals.
This is why many braising recipes call for the fattier or tougher cuts of meat. The added benefit is that these also tend to be the cheapest cuts. For example, chicken thighs would be a good choice for braising, while chicken breasts would not. Pork shoulder would be another option, rather than the lean tenderloin.
Of course, braising doesn’t have to be limited to meat. Vegetables also can be braised. Fibrous vegetables (such as fennel or winter greens) and root vegetables (such as parsnips and carrots) take particularly well to braising. The technique is done the same as for meat, though vegetables don’t take as long to braise.
Often in braising you’ll find that the meat or veggies are seared prior to adding the liquid. This deepens the flavor. The browning and caramelizing of the surfaces serves to flavor the liquid and the finished dish. Liquid and seasonings then are added to come half to two-thirds up the side of the food. Then the dish is brought to a low simmer and kept that way.
Braising can be done over a low heat on the stove, or at moderate heat in the oven. Usually the pot remains covered for the majority of the cooking.
Either way, this is a relatively hands-off process. Once the dish is cooking, you just let it do its thing. Sometimes the cover is removed toward the end of cooking so the liquid can reduce some and the food can brown on the top. And sometimes the liquid is reduced further to serve as a glaze or a thickened sauce. Regardless of the chosen consistency, some of the liquid is almost always served with the food.
For our braising recipe, we opted for short ribs. Short ribs are the perfect cut of meat to be braised. They have quite a bit of marbling and can be tough if not properly cooked. You can get short ribs off the bone, but for the best flavor, opt for on-the-bone.
We’re braising in a tangy blend of balsamic vinegar and seasoned stock. A lot of the flavor comes from the caramelizing of the meat and the vegetables, so don’t skimp on the browning. After the meat is tender, we boil the liquid down to a glaze. Serve the short ribs and their glaze over mashed potatoes, creamy polenta or egg noodles.
———
BALSAMIC BRAISED SHORT RIBS
Start to finish: 2 1/2 hours (30 minutes active)
Servings: 6
1 tablespoon vegetable or canola oil
6 bone-in short ribs (about 3 pounds)
2 leeks, white parts only, sliced
2 medium yellow onions, sliced
2 carrots, peeled and cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons tomato paste
1 tablespoon Dijon mustard
3 sprigs fresh rosemary
1/2 cup balsamic vinegar
1/4 cup packed brown sugar
1 quart unsalted beef stock
In a large, heavy-bottomed pot such as a Dutch oven, heat the oil over medium. Working in batches so as not to crowd the pan, sear the short ribs for 3 to 4 minutes on each side, or until well browned. Transfer the short ribs to a plate.
Add the leeks, onions, carrots, celery and garlic to the pot and cook until well browned, stirring occasionally, about 12 to 15 minutes. Add the red pepper flakes, salt, pepper and tomato paste, then cook until the tomato paste turns a brick reddish-brown color, about 6 to 7 minutes.
Add the Dijon mustard, rosemary sprigs, balsamic vinegar and brown sugar. Scrape up any browned bits from the bottom of the pot. Return the short ribs to the pot, then add the beef stock. Bring the mixture up to a low simmer and cover.
The pot can be left on the stovetop on low heat or placed in a 325 F oven for 1 1/2 to 2 hours, or until the short ribs are very tender when pierced with a fork.
Carefully transfer the meat to a platter. Cover with foil and a couple kitchen towels to keep warm. Using a slotted spoon, remove and discard the solids from the liquid. Bring the liquid to a boil on the stovetop and cook until reduced to 1 cup. Drizzle the glaze over the short ribs and serve.

Easter Basket Cupcakes Add a Special Touch

admin — Wed, 07 Mar 2012 17:42:09 +0000

Easter Basket Cupcakes Add a Special Touch

(Family Features) Go beyond store-bought marshmallow chicks and chocolate rabbits this year. Perfect for some-bunny special – or as a dessert to brighten any holiday table – A Tisket, A Tasket, A Cupcake Easter Basket cupcakes prove that it can be a good idea to put all your eggs in one basket.

“These cupcakes look impressive,” says Nancy Siler, vice president of consumer affairs at Wilton, “yet they require just a few easy steps. Simply bake cupcakes and use your favorite cake mix to help speed up prep time. Cool completely, place into Picket Fence Cupcake Wraps or Basket Cupcake Wraps and pipe with green-tinted icing to create grass. If piping isn’t possible, simply spatula ice the cupcakes; either way, they will impress.”

Wilton has a basketful of ideas for finishing these little cakes. Perch miniature nest decorations filled with jelly beans on the icing grass for a playful take on a robin’s springtime roost. Or, top cupcakes with pre-made icing flowers to echo the cheery hues of spring’s first blossoms. These treats will be the perfect end to any Easter hop-pening.

For more Easter or other holiday recipes and ideas, or to order decorating supplies, visit www.wilton.com.

Easter Basket Cupcakes Add a Special Touch

Ingredients

White Standard Baking Cups
1 package (about 18 ounces) cake mix, any flavor
Water, vegetable oil and eggs to prepare cake mix
Picket Fence Cupcake Wraps or Basket Cupcake Wraps
1 can (16 ounces) White Decorator Icing
Leaf Green Icing Color
Royal Icing Nests with Jelly Beans, Pink and Purple Posies or Multi-Colored Flower Icing Decorations

Preparation

Preheat oven to 350°F. Place baking cups in standard muffin pan.
Prepare cake mix following package instructions; place batter in prepared pan.
Bake 18-20 minutes, or until toothpick inserted in center comes out clean; cool completely. Insert cooled cupcakes into cupcake wraps. Tint icing green; pipe tip 233 “grass” over tops of cooled cupcakes. Arrange icing decorations on icing.

Serves
Yield Each cupcake serves 1

SOURCE:
Wilton Products

Now celebrate St. Patrick’s Day with a bit less fat

admin — Thu, 01 Mar 2012 17:10:44 +0000

By the Associated Press
Dublin coddle is considered one of Ireland’s national dishes. But like many of Ireland’s great foods, it is rich in fat.
Traditionally made with both bacon and sausage to flavor a base of potatoes and onions, Dublin coddle is an insanely good one-dish meal. And it would be a great choice for St. Patrick’s Day. Assuming, that is, we can find a way to work it into a healthy diet.
Turned out to be easier than we thought.
We start by opting for leaner meats that still pack tons of flavor, including Canadian bacon, which actually is closer than American bacon to rashers, the variety of pork used in Irish cooking. Canadian bacon and Irish rashers are made from the back loin of the pig rather than the fattier pork belly used for American-style bacon.
For the sausage, we switched to chicken sausage, which is high in flavor, but generally has far less fat and calories than traditional sausage.
The herbs and seasonings already serve the meal well, so we didn’t mess around with those. But we did add a few extra vegetable because, hey, we could all use a few extra servings of those. And for a final punch of flavor, we added apples and apple cider.
DUBLIN CODDLE
Start to finish: 1 1/2 hours (30 minutes active)
Servings: 6
2 tablespoons canola or vegetable oil
6 ounces Canadian bacon, chopped
10 ounces chicken sausages (any variety), sliced into 1-inch-thick diagonal slices
2 large yellow onions, sliced
3 cloves garlic, chopped
2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
3 tablespoons chopped parsley
2 large russet potatoes, cut into thick slices
1 large sweet potato, cut into thick slices
2 carrots, cut into 1-inch chunks
2 apples, cut into 1-inch chunks
1 cup apple cider
1 cup chicken stock
Salt and ground black pepper
In a large Dutch oven over medium-high, heat the oil. Add the Canadian bacon and saute until lightly browned, 3 to 4 minutes. Using a slotted spoon, transfer the bacon to a small bowl.
Add the sausage to the pan and brown the slices on both sides, about 3 to 4 minutes per side. Transfer the sausage to the bowl of bacon. Add the onions and garlic to the pan, then saute for 7 to 8 minutes, or until they begin to brown. Stir in the sage, thyme and parsley.
Add the russet and sweet potatoes, carrots, apples and reserved meat. Pour the apple cider and chicken stock over everything. Cover and set over medium-low heat. Cook until the vegetables and potatoes are very tender, about 1 to 1 1/2 hours. Season with salt and pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 340 calories; 90 calories from fat (26 percent of total calories); 10 g fat (2 g saturated; 0 g trans fats); 35 mg cholesterol; 49 g carbohydrate; 15 g protein; 5 g fiber; 670 mg sodium.

A Savory Springtime Brunch

admin — Mon, 27 Feb 2012 17:56:55 +0000

(Family Features) Warm breezes, blooming flowers, pretty pastels – when spring is in the air, there’s plenty of reason to celebrate. It’s the perfect time to bring family and friends together for a welcoming brunch.

When planning your menu, be sure to have plenty of savory dishes on hand to satisfy your guests. And rest easy, you don’t have to spend hours in the kitchen to prepare your feast. Using ingredients already full of flavor, such as Johnsonville Breakfast Sausage, lets you create memorable brunch dishes without a lot of work.

These recipes are simple yet satisfying – and leave you plenty of time to enjoy the company gathered around your table.

For more savory brunch recipes, visit www.johnsonville.com.

Sunrise Breakfast Casserole

Ingredients

2 packages (12 ounces each) Johnsonville Breakfast Sausage Links
9 eggs
3 cups milk
1 1/2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
2 packages (20 ounces each) refrigerated shredded hash browns
2 cups (8 ounces) shredded cheddar cheese
1/2 cup diced sweet red pepper
1/3 cup thinly sliced green onions
2 cups salsa or picante sauce, optional

Preparation

Place sausage on a 15 x 10 x 1-inch baking pan. Bake at 375°F for 15 to 20 minutes or until sausage is no longer pink, turning once; drain and slice into 1/4-inch coins.
In large bowl, combine eggs, milk, mustard, salt and pepper. Add hash browns, sausage, cheese, sweet red pepper and green onions; mix well. Pour into a greased 13 x 9 x 2-inch baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350°F for 65 to 70 minutes or until set and golden brown. Let stand 10 minutes before serving.
Serve with salsa or picante sauce if desired.

Serves
Yield 12 to 15 servings

Preparation Time:
30 minutes

Bake Time:
70 minutes

Blue Ribbon Skillet

Ingredients

7 links Johnsonville Original Breakfast Sausage
3 tablespoons canola oil
4 cups refrigerated shredded hash browns
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped orange bell pepper
1 jalapeño pepper, seeded and chopped
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded 4-cheese Mexican blend cheese

Preparation

In large skillet, cook sausage per package directions. Cut links into 1-inch pieces and set aside.
In the same skillet, heat oil over medium-high heat. Add hash browns, onion, green and orange peppers, jalapeños, salt and pepper. Cook for about 10 minutes until hash browns are lightly browned and tender, turning occasionally.
Return sausage to skillet and sprinkle with cheese. Cover skillet for 2 minutes until cheese is melted.

Serves
Yield 3 servings

Notes, Tips & Suggestions
Option: This recipe can be doubled to make a “2-Skillet Breakfast.” Cook sausage in one skillet and hash browns, onion and peppers in another skillet.

Preparation Time:
15 minutes

Cook Time:
15 minutes

Easy Sausage Roll-Ups

Ingredients

1 package (12 ounces) Johnsonville Breakfast Sausage Links
2 containers refrigerated crescent rolls (16 rolls total)
1/2 teaspoon cinnamon
2 tablespoons sugar

Preparation

Prepare sausage according to package directions. Drain and set aside.
Unroll crescent roll dough according to directions on package. Place one cooked sausage onto one end of a dough triangle. Roll dough around sausage according to directions on dough package and place on jelly-roll pan with the seam side down. Repeat with remaining sausage and dough. (You will have 2 extra rolls. Bake and enjoy with jam.)
Mix cinnamon and sugar together and sprinkle evenly over roll-ups. Bake according to directions on dough package. Serve hot.

Serves
Yield 16 roll-ups

Notes, Tips & Suggestions
Suggestion: Serve with warm maple syrup, honey or your favorite preserves for dipping.

Preparation Time:
15 minutes

Cook Time:
15 minutes

Amazing Muffin Cups

Ingredients

3 cups refrigerated shredded hash browns
3 tablespoons melted butter
1/8 teaspoon salt
1/8 teaspoon pepper
12 links Johnsonville Original Breakfast Sausage
6 eggs
2 cups (8 ounces) shredded 4-cheese Mexican blend cheese
1/4 cup chopped red bell pepper
Chopped fresh chives or green onions, for garnish

Preparation

Place 12 paper liners in a muffin pan; spray liners with cooking spray.
In bowl, combine hash browns, butter, salt and pepper. Press hash brown mixture into the bottom and up the sides of the muffin cups. Bake at 400°F for 12 minutes or until lightly browned.
Meanwhile, cook sausage according to package directions; cut into 1/2-inch pieces. Divide sausage between muffin cups.
Combine eggs, cheese and bell pepper. Pour over sausage. Sprinkle with chives. Bake for 13 to 15 minutes or until set.

Serves
Yield 12 servings

Preparation Time:
20 minutes

Cook Time:
25 minutes

Sausage Mushroom Quiche

Ingredients

1 package (12 ounces) Johnsonville Original Breakfast Sausage Patties
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 package (3 ounces) cream cheese, softened
4 eggs
1/3 cup half-and-half cream
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1 pastry shell (9 inches), baked

Preparation

In skillet, cook sausage over medium-high heat for 3 minutes, chopping into small pieces. Add mushrooms, onion and peppers. Cook and stir 5 minutes longer or until sausage is no longer pink and the vegetables are tender; drain well and set aside.
In mixing bowl, beat cream cheese until smooth. Gradually beat in eggs and cream.
Stir in cheeses, salt, pepper, nutmeg and sausage mixture. Pour into baked pastry shell. Bake, uncovered, at 350°F for 40 to 45 minutes or until a knife inserted near center comes out clean. If necessary, cover edges of crust with foil to prevent over-browning. Let stand 10 minutes before serving.

Serves
Yield 8 servings

SOURCE:
Johnsonville

Easy, Breezy Entertaining with fresh tomato recipes

admin — Wed, 22 Feb 2012 16:37:12 +0000

(Family Features) Whether you’re having a friend or two over for a casual lunch, or hosting a weekend party, you want to serve great tasting food that’s easy to make. Chef Justin Timineri, known as the Florida Chef, and Florida Tomatoes have created some fabulous recipes that make serving a delicious meal a breeze.

Tomato Tips
-Coring: Use a sharp paring knife to make several angled cuts through the stem and under the core.
-Seeding: Lay the tomato on its side and halve with a sharp serrated knife. Squeeze each half firmly enough to push out the seeds. Discard seeds.
-Peeling: To eliminate the skin in cooked dishes, gently lower 2 or 3 tomatoes at a time into enough boiling water to cover. Boil for 15 to 30 seconds, lift into a colander with a slotted spoon. Rinse briefly under cold running water. Peel off and discard skins.

Fresh, ripe Florida tomatoes are versatile enough to use in a creamy bisque, a sizzling stir fry, a crisp seafood salad, and a zesty tortellini toss. To get more easy, breezy tomato recipes, and to sign up for a free newsletter, visit www.floridatomatoes.org.

Tomato and Sweet Corn Bisque
Yield: 4 servings
2 tablespoons unsalted butter
1/2 onion, finely chopped
1 pound fresh Florida corn kernels
1 large garlic clove, minced
4 cups low-sodium broth (vegetable or chicken)
Kosher salt and freshly ground pepper
2 tablespoons sour cream
2 medium Florida tomatoes, coarsely chopped
1 scallion, thinly sliced
1 tablespoon finely chopped cilantro, plus more for garnish

Melt butter in large, heavy pot. Add onion and cook over moderately high heat, stirring, until lightly browned, for about 6 to 7 minutes.

Add corn and garlic, and cook while stirring until corn is lightly browned, about 5 minutes. Add broth and simmer until corn is tender, about 15 minutes. Lightly season with kosher salt and pepper to taste.

Using slotted spoon, transfer 1 1/2 cups corn to blender, add sour cream and 1/2 cup cooking liquid and puree until smooth, for about 2 minutes. Return puree to soup. Add tomatoes, scallion and 1 tablespoon cilantro to soup and cook until heated through. Serve hot and garnish with cilantro and chopped tomato, if desired.

#11015_AR
Source: Florida Tomatoes

Eat like a star at your Oscar party

admin — Wed, 22 Feb 2012 15:49:23 +0000

By the Associated Press
Having an Oscar party? Trying to decide what should be on the menu? Here’s a simple but spectacular appetizer.
People often pay homage to Oscar nominated movies with thematic food inspired by the hits. But I prefer to pay homage to Wolfgang Puck, who for years has been the official caterer for the Governor’s Ball post-Oscar bash.
Despite being born and raised in Austria, Puck generally is regarded as one of the forefathers of California cuisine. I remember going to his restaurant, Spago, years ago when it was the hottest table in Beverly Hills. I’d be lying if I didn’t fess up to going in part to check out the star-studded scene, but mostly I went for the famed smoked salmon pizza.
———
SMOKED SALMON STARS
Have one of your guests bring a bottle of Domaine Carneros rose sparkling wine to serve with these festive appetizers. They work so well together.
To make the zest, use a sharp citrus stripper to peel long strips from a lemon. Make sure you get only the yellow peel, as the white pith underneath is bitter. If you do this in advance, cover the zest with a damp paper towel and plastic wrap so the lemon curls do not dry out before you use them.
Start to finish: 20 minutes
Makes 12 stars
6 slices of pumpernickel bread or “Texas Toast”
5.2-ounce package Boursin garlic and herb cheese, at room temperature
4-ounce package thinly sliced smoked salmon
Zest of 1 lemon (cut into strips)
Black caviar, optional
Toast the bread, then let it cool to room temperature by placing on a rack or leaving in the toaster. If you put the hot toast on a plate, it will steam underneath and become soggy.
Spread about 2 to 3 teaspoons of Boursin cheese over each piece of toast. Top with salmon, trimming to fit, if necessary. Use a star cookie cutter to cut each slice into as many stars as possible. Garnish with lemon peel strips. Place caviar in the center of the star.
Arrange on platter and serve.
Nutrition information per serving (values are rounded to the nearest whole number): 80 calories; 40 calories from fat (47 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 15 mg cholesterol; 7 g carbohydrate; 4 g protein; 1 g fiber; 240 mg sodium.
———
EDITOR’S NOTE: Elizabeth Karmel is a grilling and Southern foods expert and executive chef at Hill Country Barbecue Market restaurants in New York and Washington, as well as Hill Country Chicken in New York. She is the author of three cookbooks, including “Soaked, Slathered and Seasoned.”

Festivi-Tea Cosmopolitan

admin — Thu, 08 Dec 2011 16:00:40 +0000

Have a Berry Merry Cosmo – Blend the naughtiness of tart with the niceness of sweet for the ultimate pink drink – Cosmopolitans. With pomegranate, blueberry and cranberry juice, it’s a sassy, classic way to cheer the holiday season.

Ingredients

1 bottle 100% Natural Lipton Iced Tea with Pomegranate Blueberry
3 tablespoons 100% cranberry juice
3 tablespoons orange juice
1 tablespoon lime juice

Preparation

Combine all ingredients in a shaker filled with ice. Shake well and pour into chilled martini glasses.

Serves
3 servings

Notes, Tips & Suggestions
Tip: For an adult version, use 2 tablespoons vodka and 2 tablespoons orange liqueur instead of orange juice.

Preparation Time:
5 minutes

SOURCE:
Lipton

Holiday Entertaining on a Budget

admin — Thu, 08 Dec 2011 15:25:20 +0000

Baked Brie with Cranberry Sauce

(Family Features) This busy holiday season, entertaining may be at the top of your to-do list, but costs can stack up quickly, especially when it comes to wine. Believe it or not, you can find award-winning wines at low prices – allowing you to spread holiday cheer without breaking the bank.

“I know what a struggle it is to balance kids, work, family and the holidays – especially while staying on a budget,” said Amy Clark, founder of MomAdvice.com and value shopping expert. “This year, don’t skip throwing a holiday party. Instead, wow your guests with wines from ALDI. These wallet-friendly wines won’t put a cramp in your holiday style or your budget.”

Clark shares some of her favorite award-winning wines from ALDI that will make the perfect accompaniments to each of your holiday courses:

Sovinello Private Collection, Pinot Noir (Italy) - Consists of cherry and strawberry flavors with a hint of chocolate. The unique flavor combined with juicy plum works well with pork, turkey, grilled salmon and firm cheeses.
Landshut Riesling (Germany) - Aromas of mild lemon butter cream, pistachio nougat and peach jam. Tangy orange zest with a slight mineral finish. This versatile wine compliments a variety of foods, including ham or chicken, and, of course, German-style dishes.
Walker Napa Valley Red Wine (California) - Flavors of dark cherry, blackberry, raspberry, black pepper and vanilla enhance this blend of Merlot, Syrah and Cabernet Sauvignon, providing the perfect companion for pasta dishes.
Chaza Moscato (South Africa) - Light body with a sweet taste thanks to its pear, apricot and sweet peach flavors. Its crisp, refreshing finish balances well with spicy dishes, salads and desserts, or just enjoy it on its own.
Gonfalone Chianti (Italy) - Brilliant ruby color, distinctive bouquet and dry, yet rounded flavor. Compliments roast meats and ripe cheeses.
Landshut Sweet Red (Germany) - Aromas of spiced cherries and strawberry compote with a fruity, sweet medium body and a light tangy watermelon finish. Pairs especially well with rich desserts.

In October, six wines received medals from the Beverage Testing Institute in the 2011 World Value Wine Competition. Most are priced at $4.99 or less, making it easy to serve high-quality wines for low prices.

If you want to serve your guests an elegant yet affordable appetizer, try this recipe from ALDI for Baked Brie with Cranberry Sauce, and serve it with one of the ALDI award-winning wines.

For more information about ALDI, visit www.aldi.us.

Baked Brie with Cranberry Sauce

Ingredients

1 wheel edenVale Brie Cheese
1/2 cup Southern Grove Dried Cranberries
1 cup Burlwood Cellars Chardonnay
1/2 cup Berryhill Blackberry Fruit Spread

Preparation

Preheat oven to 350°F.
Place unwrapped brie on a foil-lined baking sheet. Heat for 12 to 15 minutes or until brie is warmed through and soft to the touch.
Meanwhile, bring dried cranberries and wine to a boil in a small saucepan. Add fruit spread, reduce heat to medium high and simmer 10 to 15 minutes, stirring often. Sauce is ready when liquid has thickened and coats the back of a spoon.
To serve, pour over warm brie. Can be eaten alone or spread on crackers.

Serves
Serves 10

Notes, Tips & Suggestions
Recipe courtesy of Chef Kates, ALDI Test Kitchen

SOURCE:
ALDI