Wedding Cake Pops

Wedding Cake Pops

• Prep Time:2 hours
• Cook Time:N/A
• Serves:48

 

Tagged:
cake pops recipe, wedding desserts, wedding reception ideas,

These charming mini two-tiered wedding cake pops are made of crumbled cake mixed with frosting, that are then hand dipped in white chocolate and finished with white sparkling sugar. They make  wonderful bite-size desserts for the contemporary wedding reception.

Why Try? This is a hot dessert trend and is much easier to make than you might think.

Foodie Byte: The cake balls will turn out lumpy if the cake is not crumbled very fine. Wash and completely dry your hands periodically so the cake pops are easier to roll.

Cake pops are a popular choice at weddings these days--see our Dessert Trends 2011 story.

 

Ingredients

9x13 chocolate cake, baked according to package directions, cool
16 ounces ready-made frosting
32 ounces white chocolate candy melts
1 cup white sparkling sugar

Preparation

Cut your baked cake into 4 equal sections. Remove a section from the pan, break it in half, and rub the two pieces together over a large bowl, make sure to crumble any large pieces that fall off.
Repeat each section until the entire cake is crumbled into a fine texture. You should not see any large pieces of cake.
Mix frosting into the crumbled cake, using the back of a large spoon, until thoroughly combined.
The mixture should be moist enough to roll into 1 ounce balls and still hold a round shape.
After rolling the cake balls by hand, place them on a parchment lined baking sheet.
Cover with plastic wrap and chill for several hours or place in the freezer for 15 minutes. You will want the ball firm but not frozen.
Make the tiers for the cake by flattening the cake ball, then cut the largest shape first. Re-roll the ball, flatten and cut out the next tier. Repeat for the remaining cake balls.
Melt white chocolate candy melts in a heatproof bowl set over simmering water.
Dip the bases of the top section in the melted candy melt and stack two sections on top of each other to create a tiered effect.
Dip 3/4-inch of a lollipop stick into the candy melts and insert it three-quarters of the way through the cake, so that both tiers are attached.
Dip the entire pop into the candy melts and sprinkle on white sparkling sugar.
Refrigerate.

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Gemelli with Tomatoes, Arugula and Burrata

Gemelli with Tomatoes, Arugula and Burrata

 

Tagged:
baby arugula, burrata cheese, cherry tomatoes, extra virgin olive oil, garlic cloves, gemelli, pasta recipes, pasta salad,

Burrata is a luscious fresh cheese made by mixing together cream and unspun mozzarella curds. When the cheese hits the hot pasta, it melts with the juicy tomatoes and olive oil, forming an irresistible sauce that works its way into the twisted noodles.

Recipe courtesy of Williams-Sonoma

 

Ingredients

1 large garlic clove, minced or passed through a garlic press
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound small cherry or Sweet 100 tomatoes, halved
1/4 teaspoon fine sea salt, plus more, to taste
Freshly ground pepper, to taste
1 cup firmly packed baby arugula leaves
2 tablespoons kosher salt
1 pound gemelli
1/2 pound burrata cheese, roughly torn

Preparation

In a small bowl, combine the garlic and the 1/4 cup olive oil and let stand for about 20 minutes to allow the garlic to infuse the oil with its flavor.
Strain the infused oil through a fine-mesh sieve set over a large, shallow serving bowl and discard the garlic. Add the tomatoes, sea salt and several grinds of pepper to the oil. Set aside.
Rinse the arugula in several changes of cold water to be sure there is no trace of sand, then dry thoroughly with kitchen towels or in a salad spinner. Add the arugula to the serving bowl with the other ingredients and toss to mix well.
Cover the sauce and let stand at room temperature for at least 30 minutes or up to 4 hours before using. Taste and adjust the seasonings with sea salt and pepper just before using.
In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the kosher salt and pasta, stir well and cook, stirring occasionally, until al dente, according to the package instructions.
Drain the pasta, reserving about 1/2 cup of the cooking water, and transfer the pasta to the bowl with the sauce. Toss well, adding up to a few tablespoons of the cooking water if needed to moisten the sauce so that it coats the pasta well.
Divide the pasta among warmed shallow bowls. Top with the cheese, dividing it evenly, and drizzle with olive oil. Serve immediately.

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Grilled Ribs Recipe

Grilled Ribs Recipe

• Prep Time:15 minutes
• Cook Time:1 1/2 hours

 

Tagged:
barbecue, cookout, grillling, pork, ribs, summer,

Grilled Ribs Recipe. Is there anything as indulgent and satisfying as smoky barbecued ribs? This quick and simple recipe lets you enjoy fall-off-the-bone ribs without a lot of fuss.

Why try? Meaty barbecued ribs are a crowd pleaser. No matter what time of year you serve them, they’ll transport you back to a warm summer day.

Foodie Byte: Although this is a “dry” ribs recipe, you may wish to provide barbecue sauce for those who prefer a “wet” flavor experience.

Copyright 2009. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

2 racks of ribs
McCormick® Grill Mates® Pork Rub
Salt and freshly ground pepper, to taste

Preparation

Preheat oven to 350°F.
Place ribs, meaty side up, on a cookie sheet. Cover with rub and salt and pepper.
Roast in oven for 1 hour or until tender.
Place ribs on a grill rack over coals and roast for 30 minutes.

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Broccoli and Potato Frittata

Broccoli and Potato Frittata

• Prep Time:15 minutes
• Cook Time:25 minutes

 

Tagged:
asiago cheese, breakfast, broccoli, brunch, cheese, eggs, frittata, frittata recipe, low calorie, low fat, low sodium, mccormick, plum tomatoes, potato, tomatoes,

With a triple hit of antioxidants from oregano, rosemary and thyme, this hearty and healthy frittata makes a welcome weekend breakfast or busy weeknight supper. Leave the potatoes unpeeled to reap the benefits of the vitamins and fiber contained in the skins.

Recipe courtesy of McCormick®.

 

Ingredients

1 1/2 cups cubed potatoes
2 cups coarsely chopped broccoli florets
1 tablespoon olive oil
1/2 cup coarsely chopped onion
1 teaspoon McCormick® Oregano Leaves
1 teaspoon McCormick® Rosemary Leaves, finely crushed
1 teaspoon McCormick® Thyme Leaves
3/4 teaspoon Sea Salt using McCormick® Sea Salt Grinder, divided
1/4 teaspoon McCormick® Black Pepper, Ground
6 eggs
3 medium plum tomatoes, thinly sliced
1/4 cup grated Asiago cheese

Preparation

Bring water to boil in medium saucepan. Add potatoes; cook 7 minutes or just until tender. Add broccoli; cook 1 minute longer. Drain well. Set aside.
Heat oil in large ovenproof nonstick skillet on medium heat. Add onion; cook and stir 5 minutes or until softened. Stir in potatoes and broccoli. Reduce heat to medium-low.
Mix oregano, rosemary, thyme, 1/2 teaspoon of the sea salt and pepper in medium bowl. Add eggs and milk; beat with wire whisk until well blended. Pour mixture into skillet. Cook without stirring 5 minutes or until eggs are just set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese and remaining 1/4 teaspoon sea salt. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned.

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Brown Sugar Bourbon Pork Tenderloin with Grilled Peaches and Cornbread

Brown Sugar Bourbon Pork Tenderloin with Grilled Peaches and Cornbread

 

Tagged:
bourbon, cornbread, mccormick, orange juice, peaches, peach preserves, pork tenderloin, vegetable oil,

Brown Sugar Bourbon Pork Tenderloin with Grilled Peaches and Cornbread Recipe. Brown Sugar and Bourbon is a versatile duo that brings a delicious dose of Southern charm to the backyard barbecue. It's one of the predicted new grilling flavor pairings from the McCormick Flavor Forecast Grilling Edition.

Recipe courtesy of McCormick

 

Ingredients

1 package McCormick® Grill Mates® Brown Sugar Bourbon Marinade Mix
1/4 cup vegetable oil
2 tablespoons bourbon
2 tablespoons orange juice
2 pork tenderloins (about 1 pound each)
1/2 cup peach preserves
2 pans (13 x 9-inch each) cornbread (Hotel Kitchen's Mix/Recipe)
GRILLED PEACHES:
1 package McCormick Grill Mates Brown Sugar Bourbon
1/4 cup packed brown sugar
1/4 cup melted butter
1 tablespoon bourbon
2 peaches

Preparation

MIX Brown Sugar Bourbon Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 2 tablespoons marinade for basting.
Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
REFRIGERATE 4 hours. Remove pork from marinade. Discard any remaining marinade.
GRILLED PEACHES: Mix Brown Sugar Bourbon Marinade, brown sugar and melted butter, and bourbon in large bowl until well blended.
Add peaches, each cut into 1/4-inch slices; toss to coat well. Let stand 1 hour.
Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marinade.

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Polenta with Sausages and Tomato-Olive Ragout

Polenta with Sausages and Tomato-Olive Ragout

 

Tagged:
black olives, garlic cloves, italian pork sausages, parmigiano reggiano cheese, parsley, pasta, pasta recipes, polenta, red onion, rosemary, tomatoes,

A staple of northern Italy, polenta has a hearty character best accented by robust flavors such as the savory ragout paired with it here.

Recipe courtesy of Williams-Sonoma

 

Ingredients

6 cups peeled, seeded and chopped tomatoes (fresh or canned)
1 small red onion, peeled
4 garlic cloves
Salt and freshly ground pepper, to taste
2 pounds Italian pork sausages, preferably flavored with fennel seeds
8 1/2 cups water
2 cups polenta
1 teaspoon chopped fresh rosemary
3 tablespoons unsalted butter
3/4 cup pitted brine-cured black olives such as Kalamata or nicoise
Wedge or Parmigiano-Reggiano cheese for shaving
1 1/2 tablespoon coarsely chopped fresh flat-leaf parsley

Preparation

In a heavy soup pot over high heat, combine the tomatoes, onion and garlic cloves. Bring to a boil, reduce the heat to low and simmer, uncovered, until the sauce thickens, 45 to 60 minutes.
Remove from the heat and discard the onion. Pass the mixture through the fine disk of a food mill placed over a clean saucepan. Alternatively, puree in a food processor fitted with the metal blade, then pass through a fine-mesh sieve. Season with salt and pepper.
Meanwhile, prick the sausages in several places with a fork. In a large saucepan, bring 1/2 cup of the water to a boil. Add the sausages and cook over medium-high heat, turning occasionally, until golden on all sides and half-cooked, 10 to 12 minutes. Drain and, when cool enough to handle, cut each sausage on the diagonal into 2-inch pieces.
In a large, heavy saucepan, bring the remaining 8 cups water to a boil over high heat. Slowly add the polenta in a steady stream while whisking constantly. Continue to whisk until the mixture thickens, 3 to 4 minutes. Switch to a wooden spoon, reduce the heat to medium and continue to simmer, stirring, until the polenta pulls away from the sides of the pan, 20 to 25 minutes.
Stir in the rosemary and butter. Season with salt and pepper.
Meanwhile, place the pureed sauce over medium heat and bring to a simmer. Add the sausage pieces and the olives and simmer, uncovered, until the sausages are cooked through, about 10 minutes.
Divide the polenta equally among warmed individual plates. Spoon the sauce and sausages around the edges.
Using a cheese shaver or a vegetable peeler, shave a few pieces of the cheese over each serving. Garnish with the parsley and serve immediately.

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Margarita Mousse

Margarita Mousse

• Prep Time:1 hours
• Cook Time:N/A
• Serves:6

 

Tagged:
cocktails, dessert, food trends, margarita recipe, mousse recipe, tequila, trendy,

This is an adults-only dessert, perfect for summer evenings when presented in a margarita glass with sugar on the rim. The tangy flavors of tequila and lime give this creamy mousse an unexpected kick.

Why Try? Everything you love about a margarita in a new form.

Foodie Byte: You can make this dessert ahead of time so you can enjoy your party.

This was a featured recipe in The Food Channel's Top Ten Desserts Trends story.

 

Ingredients

10 ounces white chocolate, chopped
1/2 cup granulated sugar
1/4 cup water
4 large egg whites
2 tablespoons orange liqueur
1 tablespoon tequila
2 teaspoons grated lime zest
1/8 teaspoon salt
1 1/4 cups heavy cream
Assembly:
1 cup granulated sugar
Water
1 lime, sliced

Preparation

Melt chocolate, let it cool, stirring once or twice.
Combine sugar and water in a small heavy bottom saucepan and cook over medium-low heat, stirring until the sugar dissolves, about 3 to 4 minutes. Raise the heat to medium-high and bring the mixture to a boil. Cook, without stirring, until the syrup registers 240°F on a candy thermometer, about 8 minutes. When syrup reaches 230°F, start beating the egg whites.
In a 4½-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the egg whites at low speed until frothy. Increase the speed to medium-high, beating until stiff peaks form.
While beating at medium-low speed, gradually pour the syrup in a slow, steady stream near the side of the bowl onto the beaten whites. Increase the speed to medium-high and beat for 5 to 8 minutes, or until the mixture is completely cool and forms stiff, glossy peaks when the wire whip is lifted.
Pour the melted white chocolate onto the egg whites and beat on low speed until the chocolate is just incorporated. Beat in the orange liqueur, tequila, lime zest, and salt. Set aside.
In a clean, chilled 4½-quart bowl of a heavy duty electric mixer, using the wire whip attachment, beat the heavy cream until stiff peaks form.
Using a large rubber spatula, gently but quickly fold the whipped cream into the egg white-chocolate mixture. Cover the bowl with plastic wrap and chill for 3 hours.
To assemble:
Spread sugar out evenly in a small dish. Place water in another small dish. Dip the rim of each margarita glass first in the water and then into the sugar.
Carefully spoon mousse into the prepared glass.
Garnish with lime slices.
Serve immediately or refrigerate until ready to serve.

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Fried Pickles Recipe

Fried Pickles Recipe

 

Tagged:
batter, buttermilk, dill, fried, pickle,

Fried Pickles Recipe. Fried pickles bring memories of county fairs and hot summer days. This southern specialty is delicious with barbecue.

Recipe courtesy of Chinet.

 

Ingredients

16 ounces whole dill pickles (1 jar)
1 Cup buttermilk
2 Tablespoons hot red pepper sauce
1 Cup all-purpose flour
1 Cup yellow cornmeal
2 Tablespoons season salt
4 Cups vegetable oil for frying
Salt to taste

Preparation

Drain the pickles in a colander, then spread on paper towels to drain completely.
Combine the buttermilk and hot sauce in a bowl.
In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of season salt.
Heat the oil in a medium pot to 350 degrees.
Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter.
Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with season salt, to taste. Repeat with the remaining ingredients. Serve hot.

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Grilled Potato Salad

Grilled Potato Salad

 

Tagged:
capers, chervil, dijon, grill, grilled, potato, salad, summer,

If you’re making everything else on the grill this summer, why not the potato salad? The grill adds a new dimension to this traditional summer fare.

Recipe courtesy of Chinet.

 

Ingredients

2-1/2 lbs small new potatoes (red and yellow), scrubbed
1/2 cup olive oil
Salt
Freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 small red onion, halved and thinly sliced
8 cornichon, finely diced
2 tablespoons capers, drained
1/4 cup coarsely chopped fresh chervil, for garnish

Preparation

Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.
Heat the grill to medium. Brush the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes.
Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.
While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon and capers and stir to combine.
Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.

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Peach Tea Recipe

Peach Tea Recipe

 

Tagged:
brewed tea, peaches, sugar,

Flavored teas have become very popular, perfect for these last warm days of early fall.  Peach Tea Recipe, made from scratch recipe. A refreshing tea made with fresh peaches that is not too sweet.

Recipe courtesy of Silver Dollar City

 

Ingredients

6 large sweet peaches
4 cups water
1 cup sugar
4 cups tea

Preparation

Place washed and sliced peaches (skins left on) in a saucepan with four cups of water and 1 cup of sugar. Bring to a boil over medium heat, stirring. Reduce heat to simmer and cook for one hour.
Turn off heat and allow fruit mixture to set for at least one hour or longer.
Set a sieve over a collecting container, place a thin tea towel or cheese cloth over the sieve. (Sometimes in a pinch a coffee filter will work.) Pour the cooled fruit mixture through the cloth and sieve. This should yield around 4 cups of syrup depending upon the cook down and peaches.
To make the tea place a quart of brewed tea in a pitcher and stir in 1 1/2 cups of the 'cold' syrup.
This will not be a very sweet tea, if you want it sweeter add a 1/2 a cup of sugar at a time.

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Grilled Salmon and Pineapple Recipe

Grilled Salmon and Pineapple Recipe

• Prep Time:5 min
• Cook Time:20 min
• Serves:4

 

Tagged:
McCormick® Asian Seafood Sauce, pineapple, salmon steaks,

Grilled Salmon and Pineapple Recipe. Asian Seafood Sauce delicately flavors the salmon and pineapple for a satisfying combination. Serve with white rice or wild rice.

Recipe courtesy of McCormick

 

Ingredients

1/2 cup McCormick® Asian Seafood Sauce, divided
1 pound salmon steaks or fillets
1 can (8 ounces) pineapple slices, drained

Preparation

Pour 1/4 cup of the Asian Seafood Sauce over fish and pineapple in shallow dish; turn to coat well.
Refrigerate 20 minutes or longer for extra flavor. Remove fish and pineapple from sauce. Discard any remaining sauce.
Grill fish over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Brush with remaining 1/4 cup sauce halfway through cooking. Grill pineapple 2 minutes or until heated through. Serve with fish.
TIP:Substitute swordfish or mahi mahi for the salmon.

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Lavender Panna Cotta

Lavender Panna Cotta

• Prep Time:35 minutes
• Cook Time:N/A
• Serves:4

 

Tagged:
dried lavender, gelatin, sugar, whipping cream,

Panna cotta is an Italian “cooked cream” considered to be among the world's most elegant desserts. The lavender honey adds another layer of wonderful flavor complexity.

Why Try? Surprise and delight your guests with this special dessert that's not only delicious, but on top of the food trends, thanks to the touch of lavender.

Foodie Byte: Warm the lavender honey in the microwave for 10 seconds to make it flow easier.

Recipe courtesy Moveable Feast

 

Ingredients

1 3/4 cup heavy whipping cream
1 teaspoon gelatin
1/3 cup sugar
Pinch of salt
2 teaspoons lavender, divided
1/2 cup good quality honey

Preparation

Apply a light coating of oil to 4 five-ounce ramekins.
In a medium saucepan, over low heat, warm ½ cup cream to 100°F, remove from heat and sprinkle gelatin over it.
Let stand for 10 minutes and then whisk until gelatin is completely dissolved.
Bring the remaining cream, sugar and salt to boil, whisking often. Reduce to heat to a simmer, continue to stir often, for 5 minutes.
Remove the pan from the heat.
Add gelatin mixture and stir until smooth.
Add 1 teaspoon lavender and gently fold into mixture with a few even strokes. Allow mixture to steep for 10 minutes, strain through a fine sieve into a pitcher.
Evenly distribute the mixture between four ramekins.
Allow to cool to room temperature, then loosely cover with plastic wrap and refrigerate for at least 4 hours or until thoroughly set.
Invert onto serving plates. To do so, run a thin knife along the sides of the ramekins, place an inverted plate on top, then flip the two and gently slide the ramekin off.
Combine honey and 1 teaspoon lavender and microwave for 10 seconds.
Drizzle the panna cotta with honey and serve immediately.

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Margaritas for a Crowd

Margaritas for a Crowd

• Prep Time:15 minutes
• Cook Time:n/a

 

Tagged:
cocktails, entertaining, football, margaritas, party, Super Bowl, tequila,

Freshly-made margaritas add a refreshing and spirited touch to any gathering—like having the gang over to celebrate Cinco de Mayo!

Why Try? Instead of purchasing a jug of premixed margaritas treat your guests to freshly made pitcher of perfect margaritas.

Foodie Byte: When entertaining it is perfectly fine to rim margarita glasses with salt ahead. For a party it’s best to only rim a portion of the glass with salt to suit everyone’s preference.

Copyright 2010. The Food Channel®. All Rights Reserved. For permission to use in a printed cookbook or commercial website, please contact Editor.

 

Ingredients

1 1/2 cups good quality tequila
3/4 cup orange flavored liquor (Triple Sec, Cointreau, or Grand Mariner)
6 cups orange juice
2 cups fresh tangerine juice
6 tablespoons fresh lime juice
Coarse salt
Fresh orange slices

Preparation

In glass pitcher, combine tequila, orange liquor, and citrus juices; stir to blend.
Serve in salt rimmed glasses over ice; garnish with fresh orange slices.
To rim glasses in salt: Cut a small slit in the center of a lime wedge, run the lime wedge a quarter of the way around each glass, dredge in a plate of coarse salt (Kosher salt works fine), and arrange salt-rimmed glasses on platter or serving table.

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Grilled Oysters with Spicy Lemon Garlic Butter

Grilled Oysters with Spicy Lemon Garlic Butter

• Prep Time:30 min
• Cook Time:8 min
• Serves:8

 

Tagged:
cayenne pepper sauce, garlic, grilled oysters recipe, Japanese breadcrumbs, lemon juice, lemon zest, oysters, parsley, Plugrá European-Style Butter, unsalted,

This New Orleans-inspired appetizer features shucked oysters-on-the-half-shell topped with spicy lemon garlic butter and buttery seasoned Japanese breadcrumbs. The oysters are grilled over high heat, layered on a baking sheet lined with hot rock salt.

Why try? If you're an oyster aficionado, you're going to really love this one--it's over the top.

Recipe courtesy of Plugrá® 

 

Ingredients

SPICY LEMON GARLIC BUTTER:
8 ounces Plugrá European-Style Butter, unsalted, softened
1 tablespoon flat leaf parsley, minced
1 tablespoon fresh lemon zest
1 tablespoon cayenne pepper sauce
1/2 tablespoon garlic, minced
2 teaspoons fresh lemon juice
1 1/2 teaspoons flake sea salt
1/2 teaspoon coarse ground black pepper
BREADCRUMB TOPPING:
1/2 tablespoon Plugrá European-Style Butter, unsalted, melted
1/2 cup Japanese breadcrumbs
ASSEMBLY:
rock salt, as needed
24 fresh shucked oysters in the half shell
8 fresh lemon wedges

Preparation

SPICY LEMON GARLIC BUTTER: Combine softened Plugrá Butter, parsley, lemon zest, cayenne pepper sauce, garlic, lemon juice, sea salt and black pepper in a food processor fitted with a steel blade. Pulse until blended.
Spoon onto parchment paper in a log shape. Roll closed, twisting edges of parchment paper to form a tight log. Refrigerate until firm.

BREADCRUMB TOPPING: Preheat oven to 350°F.
Combine melted Plugrá Butter and breadcrumbs in a small bowl and stir until blended; sprinkle evenly on a baking sheet lined with parchment paper and bake for 5 to 8 minutes or until golden brown; reserve.

ASSEMBLY: Preheat barbecue grill (high heat).
Spread a 1/2-inch thick layer of rock salt on a large rimmed baking sheet or large disposable aluminum baking dish. Place on grill rack and heat for 20 minutes.
Slice the tendons that hold the oysters to the shells; flip oysters over in the shell, smooth side up.
Transfer hot rock salt-lined baking sheet from grill to heat proof cutting board; carefully nestle the oysters in the hot rock salt to keep from tipping. Top each oyster with 1 slice of spicy lemon garlic butter.
Transfer baking sheet with oysters to grill; heat for 6 to 10 minutes, or until oysters are bubbling around outer edges; sprinkle 1 teaspoon breadcrumb topping over each oyster.
Remove baking sheet from grill. Carefully transfer grilled oysters to serving platter lined with rock salt. Garnish platter with lemon wedges. Serve hot.

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Seared Skirt Steak with Negra Modelo Pan Sauce

Seared Skirt Steak with Negra Modelo Pan Sauce

• Prep Time:3 minutes
• Cook Time:5-7 minutes

 

Tagged:
beer, chiles, Cinco de Mayo, entertaining, Mexican, Negra Modelo, party ideas, salsa,

Pan sauces typically require wine to lift up the browned bits from pan seared meats and vegetables. For a Cinco de Mayo twist, this recipe uses a dark beer, Negra Modelo, which works wonders with skirt steak. Enjoy!

Impress your guests with these facts about Cinco de Mayo:

• Cinco de Mayo celebrates the victory of Mexico over the French in the Battle of Puebla May 5,1862.

• It is not to be confused with Mexico’s Independence Day, which is September 16, 1810.

• The largest Cinco de Mayo party is not in Mexico, but is actually held in Los Angeles. It is called Festival De Fiesta Broadway.

 

Ingredients

1 pound skirt steak
1 lime juiced (reserve half the juice for additional seasoning)
2-3 drops Worcestershire
1 pinch each of sugar, salt and pepper
2 teaspoons vegetable oil
3 ounces Negra Modelo

Preparation

Season skirt steak with half of the lime juice, Worcestershire, sugar, salt and pepper.
Heat vegetable oil in pan on high heat. Pan sear steak for two minutes on each side.
Deglaze the pan with Negra Modelo, keeping the steak in the pan and maintaining high heat to reduce beer to a sauce. Check for seasoning and add more lime juice, sugar or salt to your taste.
Serve with fresh corn tortillas and top with salsa or peppers.

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Rustic Vegetable Tart

Rustic Vegetable Tart

• Prep Time:30 min
• Cook Time:30 min
• Serves:8

 

Tagged:
asparagus, bell pepper, carrots, fontina cheese, half and half, new potatoes, Plugrá European-Style Butter, red onion, shollot, thyme leaves, unsalted, vegetable tart recipe, zucchini,

This rustic side dish features thyme butter-roasted vegetables, classic béchamel cream sauce and shredded fontina cheese baked golden and bubbly in a rustic hand-shaped butter pastry crust.

Why try? This savory side dish takes the dessert form of the tart in a different, delicious direction.

Recipe courtesy of Plugrá® 

 

Ingredients

THYME BUTTER ROASTED VEGETABLES:
2 tablespoons Plugrá European-Style Butter, unsalted, melted
2 cups small new potatoes, 1 1/2 -inch dice
2 cups asparagus spears, 2-inch dice
1 cup zucchini, 2-inch dice
1/4 cup red or orange bell pepper, 2-inch dice
1/4 cup red onion, 2-inch dice
1/4 cup carrots, 1-inch slice
1 teaspoon fresh thyme leaves
1/2 teaspoon garlic and pepper seasoning
1/4 teaspoon kosher salt
BECHAMEL CREAM SAUCE:
3 tablespoons Plugrá European-Style Butter, unsalted
1 shallot, finely minced
2 tablespoon flour
1 cup half and half cream,
1/4 teaspoon each: kosher salt, black pepper and nutmeg
1 1/4 cups shredded fontina cheese
BUTTER PASTRY: 1 1/4 cup flour
1/2 teaspoon kosher salt
4 ounces Plugrá European-Style Butter, unsalted, cold, cut into 1/2 inch pieces
3-4 tablespoons ice water
1 egg yolk
2 tablespoons cream

Preparation

THYME BUTTER ROASTED VEGETABLES: Preheat oven to 400°F.
Combine melted Plugrá Butter, vegetables and seasonings in a large bowl and toss to blend. Arrange on a baking sheet; roast uncovered for 25 to 30 minutes, or until golden. Adjust seasoning; cool.
BECHAMEL CREAM SAUCE: Heat Plugrá Butter in a small nonstick skillet until melted; add shallots and sauté over low heat for 2 minutes, stirring frequently.
Add flour and whisk to blend; cook for 1 minute, whisking constantly. Slowly add cream and whisk to blend; season with salt, black pepper and nutmeg. Heat over low heat for until sauce has thickened. Cool.
BUTTER PASTRY: Combine flour and salt in food processor bowl fitted with a steel blade. Add cold butter and pulse until mixture resembles coarse meal. Slowly drizzle in ice water and pulse until just incorporated.
Turn out dough onto a lightly floured surface and form into a 5-inch disk. Cover and chill at least 1 hour.
ASSEMBLY:
Preheat oven to 450°F.
Roll out pastry dough on a floured work surface into a 12-inch circle. Transfer to a baking sheet lined with baking paper.
Combine roasted vegetables, 1/2 cup cream sauce (reserve remaining cream sauce for later use in another recipe) and shredded fontina cheese in a large bowl and toss until just blended; arrange in center of pastry dough, leaving a 2 to 3-inch border around outer edges of dough.
Fold outer edges of dough over vegetables, pleating pastry dough as you fold. Combine egg yolk and cream in a small bowl and whisk to blend; brush lightly over crust.
Bake uncovered for 25 to 30 minutes, or until crust is golden. Slice into wedges to serve.

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Mediterranean Spanakopita

Mediterranean Spanakopita

• Prep Time:30 min
• Cook Time:25 min
• Serves:12

 

Tagged:
feta cheese, garlic, Mediterranean recipes, nutmeg, onion, Parmesan cheese, Plugrá European-Style Butter, red pepper flakes, Spanakopita, spinach, unsalted,

Buttery-rich golden phyllo pastry is layered with a savory Mediterranean blend of Plugrá European-Style Butter, sautéed spinach seasoned with zesty spices, nutmeg, and crumbled feta cheese.

Why try? This is one delicious, buttery way to eat your spinach!

Recipe courtesy of Plugrá®

 

Ingredients

3 tablespoons Plugrá European-Style Butter, unsalted
1 cup yellow onion, finely chopped
1 teaspoon garlic, minced
10 ounces frozen chopped spinach, thawed
1 egg, lightly beaten
6 ounces (about 11/4 cups) feta cheese, crumbled
2 tablespoons Parmesan cheese, grated
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon garlic and pepper seasoning blend, dried
1/4 teaspoon kosher salt
1/8 teaspoon crushed red pepper flakes

24 sheets (9-inch x 13â€"inch) phyllo dough, thawed
1/2 cup Plugrá European-Style Butter, unsalted, melted

Preparation

FILLING:
Heat Plugrá Butter in skillet; add onions and sauté over low heat until tender. Add garlic and sauté an additional 1 to 2 minutes, or until tender.
Squeeze thawed spinach to remove excess moisture. Combine with sautéed onion mixture and stir until blended.
Combine beaten egg, feta cheese, Parmesan cheese, nutmeg, garlic pepper seasoning, salt and crushed red pepper in a bowl and stir to blend; add spinach mixture and stir until blended.

ASSEMBLY:
Preheat oven to 350°F.
Unroll phyllo dough and cover with plastic wrap and a lightly dampened towel, while working.
Arrange 1 sheet of phyllo dough on a flat work surface (with 9-inch wide side nearest you). Brush lightly with melted Plugrá Butter; repeat with 2 more sheets of phyllo dough. Cut the phyllo dough lengthwise into 3-inch wide strips.
Place 1 heaping tablespoon of spinach filling in lower left side of each strip; Fold the corner over the filling to form a triangle. Continue to fold the triangle, similar to folding a flag, until you reach the end of the strip. Repeat with remaining 2 strips. Brush outer surfaces of phyllo triangles lightly with butter and arrange on a baking sheet lined with parchment paper.
Repeat with remaining phyllo dough.
Bake spanakopita uncovered at 350°F for 25 to 30 minutes or until golden.

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Vegetables en Papillote (in Parchment) with Lemon Herb Butter Sauce

Vegetables en Papillote (in Parchment) with Lemon Herb Butter Sauce

• Prep Time:20 min
• Cook Time:8 min
• Serves:2

 

Tagged:
chives, dill weed, fresh vegetables, lemon and pepper seasoning, lemon slices, Plugrá European-Style Butter, unsalted,

Seasonal vegetables are wrapped in a parchment packet and steamed in the oven until tender. Infused with the aromatic flavor of Plugrá Butter, lemon and pepper seasonings, fresh dill, and chives...veggies never tasted better.

Why try? It's a delightful dish to welcome the return of fresh, seasonal vegetables.

Recipe courtesy of Plugrá® 

 

Ingredients

1 tablespoon Plugrá European-Style Butter, unsalted, melted
1/2 teaspoon lemon and pepper seasoning
1/4 teaspoon fresh lemon zest
1/4 teaspoon kosher salt
1/8 teaspoon dried dill weed
8 ounces (about 2½ cups) assorted fresh vegetables (diagonal-sliced zucchini and yellow squash, whole trimmed asparagus spears, whole sugar pea pods and blanched whole baby carrots)
parchment paper, as needed
2 fresh lemon slices, paper thin
1 tablespoon Plugrá European-Style Butter, unsalted
3 fresh chives
3 fresh dill sprigs

Preparation

Preheat oven to 450°F.
Combine melted Plugrá Butter, lemon pepper, lemon zest, salt, dill weed and vegetables in large bowl and toss to blend.
Fold a sheet of parchment paper in half; starting at the folded edge, cut a large half heart shape; place opened parchment paper on a sheet pan lined with baking paper.
Arrange seasoned vegetables on one side of heart-shaped parchment near folded center crease; top with lemon slices, 1 tablespoon Plugrá Butter, chives and fresh dill sprigs.
Fold top half of heart-shaped parchment paper over vegetables to close; starting at the top of the heart, make small overlapping folds to tightly seal outer edges of parchment paper.
Bake at 450°F for 8 to 10 minutes or until packet is light golden and puffed.
Arrange packet on a serving plate, carefully open parchment and serve. (Top steamed vegetables with an additional pat of butter and a fresh dill sprig for an impressive presentation.)

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Lavender Lemon Bundt Cake

Lavender Lemon Bundt Cake

• Cook Time:1 hour

 

Tagged:
bundt, Cake, ColorParty2011, lavender, lemon, Williams Sonoma,

Lavender is a hot food trend in 2011. This recipe makes tasty use of this subtle floral ingredient, which pairs quite nicely with lemon, and works wonders in this recipe.

It is important to have all of the ingredients at room temperature. When preparing the Bundt pan for baking, thoroughly grease the mold with shortening, not butter, to ensure the cake will release easily from the pan.

Recipe Courtesy of Williams-Sonoma.  

 

Ingredients

FOR THE CAKE:
3 cups cake flour
1 1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
16 tablespoons (2 sticks) unsalted butter
1 1/2 cups granulated sugar
1 tablespoon dried lavender flowers
4 eggs, lightly beaten
1/2 teaspoon lemon extract
1 cup plain yogurt
tablespoon finely grated lemon zest
FOR THE GLAZE:
2 tablespoons honey
1/2 cup sifted confectioners' sugar, plus more
1 tablespoon fresh lemon juice

Preparation

Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a fleur-de-lis cake pan or a 10-cup Bundt pan; tap out excess flour.
To make the cake, over a sheet of waxed paper, sift together the flour, baking powder, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and lavender and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition, then beat in the lemon extract.
Reduce the speed to low and add the flour mixture in three additions, alternating with the yogurt and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon zest.
Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
Meanwhile, make the glaze: In a small saucepan over low heat, warm the honey until runny. Place the 1/2 cup confectioners' sugar in a small bowl, add the honey and lemon juice and stir to blend.
Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the cake with the glaze. Let the cake cool completely, at least 2 hours, before serving. Dust with confectioners' sugar just before serving.

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Lavender Lamb Meatballs

Lavender Lamb Meatballs

• Prep Time:45 minutes
• Cook Time:10 minutes
• Serves:36

 

Tagged:
breadcrumbs, cucumber, feta cheese, Greek yogurt, lamb, lavender, lemon, mayonnaise, onion, spices,

This takes the humble meatball into the stratosphere! The feta cheese makes it extra moist, and give the recipe a Mediterranean flair. Serve these meatballs at your next party.

Why Try? If you’ve only had beef meatballs, try this lamb version. They are spicy, moist and delightful. And lavender is a hot on the food trend charts right now.

Foodie Byte: These bake up nicely in a 350°F oven in about 20 minutes and they freeze well, too.

Recipe courtesy Moveable Feast

 

Ingredients

2 pounds ground lamb
2 cups diced onion
3 minced garlic cloves
2 tablespoons plus 4 tablespoons olive oil, divided
1 tablespoon salt
1 teaspoon pepper
1 tablespoon chopped fresh rosemary
1 tablespoon ground dried lavender
2 cups breadcrumbs
4 large eggs
1/4 cup chopped fresh parsley
1 1/2 cups crumbled feta cheese

Preparation

In sauté pan add 2 tablespoons olive oil and heat over medium heat.
Add onions and garlic sautéing until tender. Remove from heat.
Fold in rosemary and lavender. Set aside to cool and allow flavors to combine.
Combine lamb, breadcrumbs, eggs, parsley, salt and pepper in a large bowl and gently mix.
Add feta, onions and garlic to the lamb mixture.
Form into 1-ounce balls.
Sauté meatballs in olive oil for 10 minutes over medium heat or until brown on all sides.
Serve warm.

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Scarsdale Home Baked Protein Bread

I followed the recipe exactly and my bread turned out fabulous. Just make sure you have a small bread pan and a lot of time, because you need to let it rise about 2-3 hours and bake 1 hour.

1 cup of warm water,
1 tablespoon of dry yeast,
1/2 teaspoon salt,
1 teaspoon sugar,
1/2 teaspoon cider vinegar,
1/2 cup of soy flour,
1/4 cup gluten flour,
1 1/2 cups of whole wheat flour,
Standard small bread pan (7 3/8 x 3 5/8 x 2 1/4 inches)

Pour water into mixing bowl. Sprinkle dry yeast on water and let stand until it dissolves (about 5 minutes). Mix in salt, sugar, cider vinegar. Sift thoroughly, then gradually add soy and gluten flours, then whole wheat flour.
Mix slowly until dough stiffens and does not stick to sides of bowl (you may used a food processor, following machine directions, for this step).
Lightly flour a board then roll out the dough on it. Knead well (about 5 minutes) until dough feels smooth and elastic. Coat bread pan with no-stick vegetable spray. Shape the dough to fit, set it into the pan, cover with dish towel and set in a warm place to rise to about the top of the bread pan (2 to 3 hours). Preheat oven to 325 degrees. Bake bread for about 1 hour or until well browned. Keep in refrigerator.

Note:
My dough did not "rise to about the top of the bread pan".
This was the second time I made the recipe and the bread was delicious. I will make it again.

Tags: scarsdale medical diet protein bread, home baked protein bread scarsdale diet

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