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The Food IDEA

The Food IDEA

Your Source for the Best and Newest in Recipes, Dining and All Things Food-related!

Go Big on Brunch

3/27/2019

 

Building out a full menu to please your brunch guests with simple, tasty recipes like Apple Strudel Pancakes, Mini Hash Brown Casseroles and Watermelon Bloody Mary can help create a fun, flavorful atmosphere when it’s time for a morning bite. 


Go Big on Brunch

(Family Features) Building out a full menu to please your brunch guests with simple, tasty recipes can help create a fun, flavorful atmosphere when it’s time for a morning bite.

By making a variety of dishes to accommodate an array of personal tastes, you can give friends and family the flavors they desire. With choices like Apple Strudel Pancakes and Mini Hash Brown Casseroles, you can fulfill a multitude of food groups from grains and fruits to dairy and meat. Allow the adults at your gathering to top off the meal with a spicy take on this Watermelon Bloody Mary, featuring simple preparation and a handful of garnish options.

Find more brunch recipes at Culinary.net.

Add Apples to Your Brunch Buffet

As part of a balanced brunch, these Apple Strudel Pancakes feature whole grains rich in fiber, minerals and vitamins to provide energy for you and your guests. With a rich, nutty flavor, buckwheat flour complements the sweet taste of apples and maple syrup for a twist on traditional pancakes. Find more nutritious recipes at aicr.org.

Apple Strudel Pancakes

Reprinted with permission from the American Institute for Cancer Research

Servings: 8

Apple Strudel Mixture:

  • 1          cup water
  • 1/4       cup raisins
  • 1          tablespoon butter
  • 2          tablespoons brown sugar
  • 1/2       teaspoon ground cinnamon
  • 1/3       cup thoroughly chopped walnuts
  • 1          large apple, peeled, cored and chopped

Batter:

  • 1          cup buckwheat flour
  • 1          cup unbleached all-purpose flour
  • 2          tablespoons sugar
  • 1          teaspoon ground cinnamon
  • 1          teaspoon baking soda
  • 1/2       teaspoon salt
  • 2          eggs
  • 2          cups 1 percent buttermilk
  • 1/4       cup safflower oil
  • 1/2       teaspoon vanilla extract
  • nonstick cooking spray
  • maple syrup
  1. To make apple strudel mixture: Boil water; add raisins. Remove from heat and let steep until raisins are plump and reconstituted, about 10 minutes. Drain and set aside.
  2. In shallow pan over medium heat, add butter. Once butter melts and is bubbling, stir in brown sugar and cinnamon. Cook about 3 minutes until sugar starts to dissolve. Add walnuts, apples and raisins. Cook apples until just tender when pierced with fork, about 4 minutes. Set aside to cool completely.
  3. To make batter: In large bowl, mix flours, sugar, cinnamon, baking soda and salt. In separate bowl, beat eggs lightly and mix with buttermilk, oil and vanilla extract.
  4. Pour wet ingredients into dry, mixing as little as possible. Add apple strudel mixture and fold all ingredients together. Set aside.
  5. Heat nonstick pan or griddle over medium heat. Grease pan lightly with nonstick cooking spray. Once pan is hot, ladle about 1/4 cup batter per pancake taking care not to overcrowd pan. After 2-3 minutes, flip pancakes once.
  6. Serve pancakes warm with syrup.

A Small Brunch Bite

A full brunch menu calls for small bites on the side to complement the multitude of flavors brought on by a variety of brunch dishes.

For a clever option that’s quick to make, these Mini Hash Brown Casseroles provide a morsel bursting with flavor to pair with just about any morning meal. Made with refrigerated Simply Potatoes Shredded Hash Browns, which are pre-shredded for a faster fridge to fork kitchen experience, you can make a batch of the tasty cups in less than an hour.

Find more brunch solutions and recipes at simplypotatoes.com.

Mini Hash Brown Casseroles

Prep time: 10 minutes
Total time: 30 minutes
Servings: 24

  • 1          package refrigerated Simply Potatoes Shredded Hash Browns
  • 1          pound Bob Evans Farms Original Sausage Roll
  • 4          large eggs
  • 1/2       cup milk
  • 3          tablespoons butter, melted
  • 1          cup ham, cubed
  • 1          cup red pepper, diced
  • 1/2       teaspoon black pepper
  • 1          cup shredded cheddar cheese
  1. Heat oven to 350° F.
  2. Remove hash browns from refrigerator and let rest.
  3. In skillet, cook sausage according to package directions.
  4. Lightly grease two 12-cup muffin tins. In bowl, whisk eggs and milk. Add hash browns, butter, ham, red pepper, black pepper and cheese; mix.
  5. Fill muffin tins 2/3 full. Bake 27-30 minutes. Serve warm.

Sipping on Sweet and Spicy

Take your brunch the extra mile with a twist on the traditional mid-morning beverage. By adding jalapeno and horseradish to this Watermelon Bloody Mary, you’ll have a spicy, tasty version of a traditional brunch drink ready for your guests.

With watermelon balancing out the jalapeno, it’s an ideal balance of spicy and sweet with just the right amount of kick. Find more brunch recipes at watermelon.org.

Watermelon Bloody Mary

Recipe courtesy of the National Watermelon Promotion Board

Yield: 4 cocktails
  • 2          cups seedless watermelon, cubed
  • 1          medium jalapeno pepper, stem removed, chopped
  • 2          limes, juice only
  • 6          ounces low-sodium tomato juice
  • 1          teaspoon salt
  • 1/2       teaspoon black pepper
  • 1          teaspoon fish sauce
  • 1          teaspoon horseradish
  • hot sauce, to taste
  • 1/3       cup vodka
  • lime wedges
  • chili lime salt
  • ice
  • 4          bamboo skewers (6 inches long)
  • watermelon wedges (optional)
  • prosciutto (optional)
  • cucumber slices (optional)
  • jalapeno slices (optional)
  • green olives (optional)
  1. In blender, blend watermelon cubes and jalapeno pepper until completely smooth. Pour mixture through fine sieve set over pitcher.
  2. Add lime juice, salt, pepper, fish sauce, horseradish and hot sauce, to taste, to pitcher; stir to combine. Taste and adjust seasoning as needed. Add vodka and stir.
  3. Line rims of four glasses with lime juice from lime wedges; dip in chili lime salt poured on plate. Carefully put ice in each glass and divide Watermelon Bloody Mary mixture evenly.
  4. Add garnishes, as desired, by skewering watermelon wedges, prosciutto, cucumber, jalapeno and green olives. Place garnishes in glasses and serve.

Photo courtesy of Getty Images (Pancakes)

SOURCE:
American Institute for Cancer Research
Simply Potatoes
National Watermelon Promotion Board


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Make Summer Sweeter with Fresh Cherries

6/26/2018

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Summer and cherries seem to go hand-in-hand, and using fresh fruits can help boost seasonal food and drink recipes. Impress your guests this summer with this ice-cold Cherry Lavender Spritzer. Or try Roasted Cherry Sauce for an accompaniment to your favorite barbecued meat, as an ice cream topper or paired with a cheese plate. ​


Make Summer Sweeter with Fresh Cherries

(Family Features) Summer and cherries seem to go hand-in-hand, and using fresh fruits can help boost seasonal food and drink recipes.

Whether you use them as a snack, as a special ingredient in recipes or to inspire new dishes, Northwest-grown sweet cherries are one delightful way to celebrate the summer season.

Many grocery store shelves are full of these sweet, seasonal treats. Ripened on the tree and generally harvested, packed and ready for sale within just one day, it can be difficult to find a fresher summer fruit.

Cherry recipes can be enjoyed outside the summer months, too – simply rinse, pack and freeze an extra bag or two of cherries to harness the sweet flavor and health benefits in your appetizers, desserts and sweet or savory sauces throughout the year.

Impress your guests this summer with this ice-cold Cherry Lavender Spritzer. Or try Roasted Cherry Sauce for an accompaniment to your favorite barbecued meat, as an ice cream topper or paired with a cheese plate; it’s one way to have everyone asking for more.

Find more recipes and cherry tips at nwcherries.com.

Cherry Lavender Spritzer

Servings: 6

  • 4          cups pitted and halved Northwest sweet cherries
  • 2          cups water
  • 3          tablespoons lavender
  • 2          tablespoons sugar
  • 6          Northwest sweet cherries with stems
  • 6          sprigs lavender blossoms
  1. In small saucepan, combine cherries, water, lavender and sugar. Heat mixture until it begins to boil. Remove from heat and allow mixture to cool completely. Strain and reserve liquid. 
  2. For each drink, combine 4 ounces cherry-lavender mixture and 4 ounces crushed ice in tall 12-ounce cocktail glass; top each with club soda. Garnish each drink with one cherry with stem and one sprig lavender blossoms.

Variation: To make alcoholic version, shake or stir strained cherry-lavender mixture and ice with 9 ounces vodka. Strain into 8-ounce martini glasses, top each with club soda and garnish each with one cherry with stem and one sprig lavender blossoms.

Roasted Cherry Sauce

Makes: 1 cup

  • 2          cups pitted Northwest sweet cherries
  • 2/3       cup sugar
  • 2          teaspoons cornstarch
  • 1/8       teaspoon salt
  • 1/8       teaspoon black pepper
  1. Heat oven to 400° F. On foil-lined baking sheet, combine cherries, sugar, cornstarch, salt and black pepper; toss to mix.
  2. Place in oven and roast until cherries start to release juices and become soft, about 10 minutes. Cool before serving.
SOURCE:
Northwest Cherry Growers

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A Friendsgiving Feast

11/20/2017

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Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes such as Leftover Turkey Taco Crescent Ring, Slow Cooker Red Wine Hot Chocolate, Chipotle Corn Pudding and Pecan Pie Brie that stray a bit away from traditional fare.


A Friendsgiving Feast

Sides, drinks and leftovers perfect for sharing with friends

(Family Features) Friendsgiving is the perfect opportunity to celebrate your second family with festive, fun recipes that stray a bit away from traditional fare.

“Friendsgiving is often held on the Saturday before Thanksgiving,” said Chef Kevan Vetter of the McCormick Kitchens. “It’s more of a potluck party than a traditional Thanksgiving – everyone is usually assigned a dish. Instead of stuffing or a green bean casserole, bring a dish that’s a little more fun, like corn pudding with a dash of smoky heat from chipotle chili pepper.”

These recipes for a caramelized Brie and a chocolatey red wine from the McCormick kitchens are also sure to please. If your party falls after the big day, put those turkey leftovers to good use with a cheesy turkey crescent ring perfect for feeding a group of friends.

Find more recipes to share with friends this season at McCormick.com.

Chipotle Corn Pudding

Prep time: 10 minutes
Cook time: 1 hour
Servings: 8

  • 1/4       cup cornstarch
  • 1/4       cup sugar
  • 2          teaspoons McCormick Minced Onions
  • 1 1/2    teaspoons McCormick Ground Mustard
  • 1          teaspoon McCormick Gourmet Sicilian Sea Salt
  • 1/4       teaspoon McCormick Chipotle Chili Pepper
  • 4          eggs
  • 1/2       cup milk
  • 1/4       cup (1/2 stick) butter, melted
  • 2          cans (14 3/4 ounces each) creamed corn
  • 1          can (15 1/4 ounces) whole- kernel corn, drained
  • nonstick cooking spray
  1. Heat oven to 400° F. In small bowl, mix cornstarch, sugar, onions, mustard, sea salt and chili pepper until well blended; set aside.
  2. In large bowl, lightly beat eggs. Stir in milk, butter and all corn. Gently stir in cornstarch mixture until well blended. Pour into 2 1/2-quart baking dish sprayed with nonstick cooking spray.
  3. Bake 1 hour, or until set, stirring halfway through cooking. Let stand 10 minutes before serving.

Slow Cooker Red Wine Hot Chocolate

Prep time: 5 minutes
Cook time: 1 hour
Servings: 14

  • 1          bottle (750 milliliters) red wine
  • 8          cups whole milk
  • 1          can (14 ounces) sweetened condensed milk
  • 1          package (12 ounces) dark chocolate chips
  • 1          teaspoon McCormick Ground Nutmeg
  • 4          McCormick Cinnamon Sticks
  1. Place all ingredients in slow cooker. Cover.
  2. Cook 60-70 minutes on high, or until chocolate is melted and mixture is heated through, stirring every 15 minutes.
  3. Reduce heat to low. Serve from slow cooker.

Pecan Pie Brie

Prep time: 5 minutes
Cook time: 12 minutes
Servings: 12

  • 1/2       cup firmly packed brown sugar
  • 1/2       teaspoon McCormick Ground Cinnamon
  • 1/4       teaspoon salt
  • 1/8       teaspoon McCormick Ground Nutmeg
  • 3          tablespoons butter, divided
  • 1          cup pecans, chopped
  • 1/2       cup light corn syrup
  • 2          tablespoons water
  • 1          teaspoon McCormick Pure Vanilla Extract
  • 1/2       teaspoon McCormick Rum Extract
  • 1          wheel Brie cheese, warmed
  1. In small bowl, mix brown sugar, cinnamon, salt and nutmeg until blended. Set aside.
  2. In large skillet over medium heat, melt 2 tablespoons butter. Add pecans; toast 5-7 minutes, or until golden brown, stirring frequently. Reduce heat to low.
  3. Stir remaining butter, corn syrup, water, vanilla extract, rum extract and brown sugar mixture into skillet. Cook and stir until butter is melted and mixture is heated through. Remove from heat. Mixture will thicken as it cools.
  4. Spoon over warmed Brie.

Leftover Turkey Taco Crescent Ring

Prep time: 25 minutes
Cook time: 25 minutes
Servings: 10

  • 1          package McCormick Original Taco Seasoning Mix, divided
  • 2          tablespoons butter
  • 1          cup finely chopped onion
  • 2          cups shredded, cooked turkey
  • 1          can (15 1/4 ounces) whole-kernel corn, drained
  • 1          can (10 ounces) diced tomatoes and chilies, drained
  • 1          garlic clove, minced
  • 1          container (8 ounces) whipped cream cheese
  • 2          cups shredded cheddar cheese, divided
  • 2          packages (8 ounces each) refrigerated crescent dinner rolls
  1. Heat oven to 375° F. Reserve 1 teaspoon taco seasoning mix in small bowl; set aside.
  2. In medium saucepan over medium heat, melt butter. Add onion; cook and stir 3 minutes, or until tender. Add turkey, corn, tomatoes, garlic and remaining seasoning mix. Cook and stir 5 minutes. Remove from heat. Stir in cream cheese and 1 cup shredded cheese.
  3. Unroll crescent roll dough on greased or parchment paper-lined baking pan. Separate into triangles. Arrange triangles to resemble sun with center open. Press dough where bottoms of triangles overlap. Spoon turkey mixture in ring where dough overlaps. Fold triangle points over filling, tucking into bottom layer to secure. Continue until entire ring is enclosed.
  4. Bake 15 minutes, or until golden brown.
  5. In bowl, stir remaining shredded cheese into reserved seasoning mix. Remove ring from oven. Sprinkle with cheese mixture. Bake 5 minutes longer, or until cheese is melted.
  6. Serve with desired toppings, such as shredded lettuce, sour cream or guacamole.
SOURCE:
McCormick

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Helpful Holiday Recipes for the Home Chef

11/19/2017

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​With everything that goes into creating a full holiday menu for guests of different ages and palates, taking on that task can be a challenge for any host. However, simple recipes that please the masses such as Gingersnaps, Cranberry Moscow Mules and Sweet Tea Turkey Brine can help make life easier for home chefs.


Helpful Holiday Recipes for the Home Chef

(Family Features) With everything that goes into creating a full holiday menu for guests of different ages and palates, taking on that task can be a challenge for any host. However, simple recipes that please the masses can help make life easier for home chefs.

From the main dish all the way to dessert, plus the drinks in-between, put these recipes to the test to help make your holiday gathering a breeze. Put your adult guests at ease with a cranberry-flavored cocktail, followed by a main course made sweet thanks to this turkey brine. As things come to a close, finish off any leftover appetites with a quick cookie recipe.

To help make your holiday hosting easier, find more tips and recipes at Culinary.net.

Dessert in a Snap

After spending hours preparing appetizers, drinks and the main course for holiday get-togethers, many hosts are ready to call it quits in the kitchen. However, that won’t stop guests from getting those late cravings for a tasty treat. If you’re looking for a reprieve from being the lead chef, go for a quick dessert like these Gingersnap cookies, which take just 10 minutes to bake and can leave hosts with more time to mingle. For more quick, nutritious recipes for every meal, visit AICR.org.

Gingersnaps

Reprinted with permission from the American Institute for Cancer Research
Yield: 24 cookies

  • 3/4       cup unbleached all-purpose flour
  • 1/2       cup whole-wheat pastry flour
  • 1/2       teaspoon baking soda
  • 1 1/4    teaspoons ground ginger
  • 1/2       teaspoon ground cinnamon
  • 1/8       teaspoon freshly ground black pepper
  • 1/4       teaspoon salt
  • 1/3       cup dairy-free butter shortening sticks
  • 1/2       cup sugar, plus 2 tablespoons, divided
  • 2          tablespoons unsulphured molasses
  • 1          large egg white
  • Glaze (optional):
  • 1/3       cup confectioners’ sugar
  • 2          teaspoons fresh lemon juice
  1. Heat oven to 350° F.
  2. In mixing bowl, whisk flours, baking soda, ginger, cinnamon, pepper and salt.
  3. In separate bowl, use electric mixer on medium-high speed to beat shortening sticks with 1/2 cup sugar 2 minutes. Add molasses and egg white; beat 3 minutes. Set mixer on low speed and mix in dry ingredients to combine. Don’t over-mix. Batter will form soft ball.
  4. Place remaining sugar in wide, shallow bowl. Pinch about 1 tablespoon batter and roll it between palms, forming 1-inch ball. Place ball in bowl with sugar and roll to coat then place on light-colored, ungreased baking sheet. Repeat, spacing balls 2 inches apart. Discard leftover sugar. Using bottom of a glass, press to flatten each ball into 1-by-3-inch disks.
  5. Bake cookies 10 minutes.
  6. To make glaze, if desired: While cookies bake, in small bowl, combine confectioners’ sugar with lemon juice, mixing until sugar is completely dissolved.
  7. When cookies are done, immediately use spatula to transfer to wire cooling racks. Using tip of knife, spread 1/4 teaspoon glaze on top of each warm cookie. Cool completely.

Note: Can be stored in cookie tin up to 1 week.

Cranberry Cocktail Cravings

If holiday cocktails are on your menu, give guests a twist on a classic with this Cranberry Moscow Mule made with Nemiroff Original Vodka. This premium vodka is bold with a smooth, full-bodied finish that hints of citrus and fruit. Combined with cranberry juice and ginger beer, it’s an ideal holiday cocktail. Find more holiday cocktail options at nemiroff.vodka.

Cranberry Moscow Mule

  • 1          part Nemiroff Original Vodka
  • 1          part cranberry juice cocktail
  • 2          parts ginger beer
  • 1          tablespoon lime juice
  • ice
  • orange wedges, for garnish (optional)
  • fresh cranberries, for garnish (optional)
  • rosemary sprigs, for garnish (optional)
  1. Pour vodka, cranberry juice cocktail, ginger beer and lime juice into copper mug filled with ice. Gently stir to combine.
  2. Garnish with orange wedges, fresh cranberries and rosemary sprigs, if desired.

A Sweeter Centerpiece

A holiday meal is only complete with the centerpiece of the table: a tender turkey that side dishes and desserts can complement for guests of all palates. For a new twist on a holiday classic, add some sweetness to your main course with a Sweet Tea Turkey Brine, featuring Milo’s Famous Sweet Tea. It’s freshly brewed from real tea leaves using simple, quality ingredients free from preservatives, colors or added acids. The family- and certified women-owned business offers a multitude of beverages, all with the same dedication to quality and excellence. Find more information and recipes at drinkmilos.com.

Milo’s Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15-20 minutes per pound

  • 1          gallon Milo’s Sweet Tea
  • 1          cup kosher salt
  • 3          large sweet onions, quartered
  • 4          lemons, sliced
  • 8          garlic cloves, peeled
  • 5          sprigs rosemary
  • 10        cups ice
  • 1          turkey
  1. In large stock pot over medium heat, combine tea and kosher salt. Stir frequently until salt is dissolved. Add onion, lemon, garlic and rosemary. Remove from heat and let cool to room temperature.
  2. When brine has cooled, pour into food-grade, 5-gallon plastic container. Stir in ice.
  3. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine, making sure cavity gets filled. Cover and place bucket in refrigerator overnight.
  4. Heat oven to 350° F.
  5. Remove turkey from brine, draining excess, and pat dry. Discard excess brine.
  6. Cook turkey 15-20 minutes per pound, or until internal temperature reaches 165° F on instant-read thermometer, reserving drippings for gravy.

Photo courtesy of Getty Images (Gingersnaps and Turkey Brine)

SOURCE:
Culinary.net

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6 ways to stay cool when entertaining

7/10/2017

 
Picture


(BPT) - When the temperature rises, hosts need to stay as cool as can be when entertaining friends and family. The secret is planning ahead to deliver easy ambiance, crowd-pleasing food and plenty of fun. Start with versatile foods that can both stand alone and serve as recipe-enhancing ingredients to help keep summertime hosting stress-free.

1. Turn to the summer host’s best friend — an entrée salad that’s cool, crunchy and refreshing, like the Crispy Garlic Chicken Chopped Salad (recipe follows) that tickles tastebuds with a delightful contrast of sweet California grapes and savory toasted garlic.

2. Spending the afternoon poolside? Keep an assortment of floats and inflatable tubes so guests can relax or play in the water. Stock a mini-fridge with cool beverages, and tuck small bags of grapes in the freezer section for a cooling snack. Hint: grapes also make great ice cubes that won’t dilute a drink!

3. Put together an Italian-inspired antipasto platter in minutes — arrange clusters of fresh grapes next to olives, marinated artichoke hearts, cubes of provolone cheese and roasted red peppers on a large plate. Serve with crusty Italian bread.

4. Liven up any picnic with a cooler filled with easy-to-eat red, green and black California grapes that have been cut into small clusters ahead of time. Add some assorted cheeses, crackers, fresh veggies and Mediterranean dips and let the party begin.

5. Say olé to cool summer libations at celebrations. Start the party with an unexpected and unique drink, the frosty Grape Mojito, shown below. Red grapes add natural sweetness and a pop of color.

6. Set up a grilled fruit buffet for a fun snack or dessert. Thread fresh grapes, pineapple chunks and peach cubes on skewers. Brush lightly with oil and grill until the fruits begin to caramelize, which deepens and enhances flavor. Serve with a choice of sorbets.

Crispy Garlic Chicken Chopped Salad

Serves 4

Ingredients
  • 1/3 cup grapeseed oil
  • 6 large cloves garlic, very thinly sliced
  • 2 large boneless, skinless chicken breasts
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon ground black pepper, divided
  • 1/4 cup lemon juice
  • 1 tablespoon rice vinegar
  • 2 teaspoons honey
  • Pinch cayenne
  • 3 cups chopped romaine lettuce
  • 2 cups chopped radicchio
  • 2 cups chopped green cabbage
  • 2 cups halved California grapes
  • 1 cup thinly sliced celery
  • 1/4 cup roughly chopped mint

Directions
  • Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until browned and crisp, removing pieces as they brown with a slotted spoon, about 2 minutes altogether. Pour the oil into a heatproof cup.
  • Sprinkle the chicken with 1/2 teaspoon each salt and pepper. Transfer 2 tablespoons of the garlic oil back to the skillet. Heat over medium-high until almost smoking and add the chicken. Cook until golden on the bottom, about 7-9 minutes. Turn and cook another 7-9 minutes or until golden and cooked through. Remove to a cutting board. Let stand 5 minutes.
  • Whisk the lemon juice, vinegar and honey into the remaining garlic oil. Season with 1/4 teaspoon each kosher salt, freshly ground black pepper and cayenne.
  • Combine romaine, radicchio, cabbage, grapes, celery and mint in a large bowl. Chop the chicken and add to the bowl along with the dressing. Toss to mix and serve sprinkled with the crispy garlic.

Nutritional analysis per serving: Calories 360; Protein 22 g; Carbohydrate 25 g; Fat 21 g (50% Calories from Fat); 2.5 g Saturated Fat (6% Calories from Saturated Fat); Cholesterol 60 mg; Sodium 290 mg; Fiber 4 g.

Grape Mojito


Ingredients
  • 3 wedges lime
  • 12 mint leaves
  • 6 large red California grapes, halved, plus more for garnish
  • 2 teaspoons sugar
  • 2 oz. white rum
  • Ice
  • Club soda

Directions
  • In a cocktail glass, muddle together two of the lime wedges, mint leaves, grape halves, sugar and rum until the sugar dissolves.
  • Fill the glass with ice and top off with club soda.
  • Top with the reserved lime wedge and more grapes.

Nutritional analysis per serving: Calories 200; Protein 0 g; Carbohydrate 18 g; Fat 0 g; Sat Fat 0 g; Cholesterol 0 mg; Sodium 0 mg; Fiber 1 g.


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Hosting and Toasting

3/4/2017

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Whether you’re hosting a small weekend get-together, a large gathering or anything in between, it’s easy to throw a successful dinner party with the right recipes and refreshments. One way to take the guesswork out of meal planning when entertaining is by starting with the wine you’re planning to serve and working backwards. Recipes such as Orzo with Lemon, Brie and Toasted Pine Nuts, Grilled Panzanella Salad and Chicken Thighs and Tomatoes can round out the menu and complement your wine selection.


Hosting and Toasting

Quick, refreshing recipes to entertain without missing the party

(Family Features) Whether you’re hosting a small weekend get-together, a large gathering or anything in between, entertaining friends and family will always provide an opportunity to create memories that last a lifetime. However, no host wants to miss out on the highlights because of an endless to-do list in the kitchen. With the right recipes and refreshments, it’s easy to throw a successful, enjoyable dinner party for both you and your guests.

One way to take the guesswork out of meal planning is by starting with the wine you’re planning to serve and working backwards. Chardonnay is a favorite varietal of many wine lovers, and Edna Valley Vineyard has crafted award-winning, food-friendly Chardonnay from California’s central coast for more than 35 years. Featuring bright layers of white peach and apricot alongside notes of pineapple and brown spice, this white wine is a sure bet to complement a range of dishes and elevate any meal.

One savory example that pairs perfectly with Chardonnay is Grilled Panzanella Salad – a quick and delicious dish that can serve a small group using a few basic ingredients and leftover bread. For a bright, decadent option that holds up well at room temperature, try a side of Orzo with Lemon, Brie and Toasted Pine Nuts. Last but not least, whip up this simple Chicken Thighs and Tomatoes recipe for a hearty entree to round out the meal and complement your wine selection.

Live a life in balance
Particularly during the busiest times of year, finding the right balance is crucial. With all the time spent on work and personal obligations, it is important to remember what matters most – family, friends and the things that make you happy. Here are three ways to prioritize your individual interests and live a life in balance:

  • Reconnect with loved ones regularly. Actively schedule quality time with family and friends. Set up a date with your significant other, have lunch to reconnect with a friend or invite a small group over for a glass of Chardonnay on the porch.
  • Do something you enjoy. Spending even a few minutes each day to appreciate something that brings you pleasure – whether it’s a good book, gardening or preparing a delicious meal, for example – is an important way to ensure your own interests fit into the balancing act called life.
  • Treat yourself. Get a pedicure or facial, schedule a massage or buy a new outfit. It doesn’t need to be costly; a simple glass of wine, cup of your favorite coffee or tea, scented candle or fragrant bouquet can make a big impact.

For more easy entertaining recipes and ideas, visit EdnaValleyVineyard.com.

Orzo with Lemon, Brie and Toasted Pine Nuts
Serves: 8

  • 1          pound orzo pasta
  • 1/4       cup extra-virgin olive oil, plus 1 tablespoon, divided
  • 1          tablespoon lemon zest
  • 3          tablespoons lemon juice
  • 1/2       teaspoon minced garlic
  • 1          wheel (10 ounces) Brie cheese, cut into 1/2-inch cubes
  • 3/4       cup golden raisins
  • 1/2       cup toasted pine nuts
  • 1/4       cup fresh basil, chiffonade
  • salt, to taste
  • freshly ground black pepper, to taste
  1. Prepare pasta according to package instructions until al dente. Toss with 1 tablespoon olive oil to prevent sticking and allow to cool.
  2. In large bowl, toss pasta with remaining olive oil, lemon zest, lemon juice, garlic, Brie cubes, raisins, pine nuts and basil. Season with salt and freshly ground black pepper, to taste. Garnish with additional basil, if desired.

Grilled Panzanella Salad
Serves: 4-6

Salad

  • 8          ounces day-old sourdough bread
  • 2          tablespoons extra-virgin olive oil
  • kosher salt
  • 1          clove garlic
  • 1          cup roasted red bell peppers, sliced into 1/2-inch pieces
  • 1 1/2    cups yellow grape tomatoes, halved
  • 1/2       cup Nicoise or Kalamata olives, halved if large
  • 1/4       cup chopped fresh basil
  • 1/4       cup grated Asiago cheese

Balsamic Vinaigrette

  • 1 1/2    tablespoons golden balsamic vinegar
  • 1/4       teaspoon minced garlic
  • 1/4       cup extra-virgin olive oil
  • salt, to taste
  • pepper, to taste
  1. Heat grill or grill pan to medium heat.
  2. For salad: Cut bread into 1-inch thick slices. Brush both sides with olive oil and season with salt. Grill bread on both sides until toasted and grill marks are present. When bread is cool enough to handle, rub garlic clove on both sides. Cut into 1-inch cubes.
  3. In large bowl, combine bread, peppers, tomatoes, olives, basil and cheese.
    For balsamic vinaigrette: In small bowl, combine balsamic vinegar and garlic. Whisk in olive oil in slow stream until combined. Season with salt and pepper, to taste.
  4. Toss vinaigrette with salad and serve immediately. Garnish with additional fresh basil and grated cheese, if desired.

Chicken Thighs and Tomatoes
Serves: 4

  • 1          pint cherry tomatoes
  • pepper
  • kosher salt
  • olive oil
  • 4          chicken thighs (skin-on, bone-in)
  • 1          cup white wine
  • 1          clove garlic
  • 1          lemon, juice only
  1. Heat oven to 400° F.
  2. In cast iron skillet, toss tomatoes with pinch of pepper, kosher salt and light drizzle of olive oil and place in oven. Roast tomatoes for 20 minutes. Set aside.
  3. Heat skillet on stovetop. Once hot, sear chicken thighs. Flip chicken and sear bottom side for about 1 minute. Remove chicken from pan and set aside.
  4. With pan still hot, pour in white wine. Once wine has settled, add minced garlic. Add juice of one lemon. Return chicken thighs and tomatoes to skillet.
  5. Bake for 35-40 minutes.

Photo courtesy of Getty Images (Chicken Thighs and Tomatoes)

SOURCE:
Edna Valley Vineyard

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A Festive Cocktail for Every Gathering

12/10/2016

 

With shorter days and colder weather comes longer nights to warm up and celebrate – and this season is the perfect time to gather around and make memories. Celebrations are best with family, friends and food, and no celebration is complete without an enjoyable cocktail like this Milk Punch recipe.



A Festive Cocktail for Every Gathering

Try this delicious, wholesome beverage made with milk

(Family Features) With shorter days and colder weather comes longer nights to warm up and celebrate – and this season is the perfect time to gather around and make memories. Whether you’re getting together with family or throwing a party with friends, the festivities are sure to be merry and bright.

The warmest greetings of the season are those that bring people together. Celebrations are best with family, friends and food, and no celebration is complete without an enjoyable cocktail.  Keep things simple this year with this delicious Milk Punch recipe.

A festive twist on a classic New Orleans-style cocktail, this drink is made with milk – one of the original farm-to-table foods – and is a perfect addition to any seasonal menu. When you use milk as the base of your cocktails, you can be sure you’re serving a wholesome, quality beverage that will impress your guests so you can relax and enjoy the celebration too.

Spread cheer in every sip with this Milk Punch recipe. Garnished with nutmeg and served hot or cold, this cocktail can bring life to any gathering this season. For more seasonal inspiration and recipe ideas, visit milklife.com.

Milk Punch Two Ways
Recipe courtesy of Emily Caruso of Jelly Toast
Makes: 1 cocktail

  • 6          ounces reduced fat milk
  • 1          ounce bourbon
  • 1/2       ounce white rum
  • 1 1/2    teaspoons maple syrup
  • 1/4       teaspoons vanilla extract
  • pinch of grated nutmeg, for garnish
  1. To Make Iced: Fill Boston cocktail shaker or mixing pitcher with ice. Add milk, bourbon, rum, maple syrup and vanilla extract. Stir 10 seconds, or until chilled and cocktail shaker is frosty. Strain into high-ball glass filled with ice cubes. Top with freshly grated nutmeg and serve.
  2. To Make Hot: Pour milk into small saucepan set over low heat. Heat gently until hot, but not boiling. Remove from heat and whisk briefly until milk is slightly frothy.
  3. Pour bourbon, rum, maple syrup and vanilla extract into mug. Add hot milk, top with grated nutmeg and serve.

Nutritional information per serving: 220 calories; 4 g fat; 2.5 g saturated fat; 15 mg cholesterol; 6 g protein;  16 g carbohydrates; 0 g fiber; 90 mg sodium; 236 mg calcium (25% of daily value). Nutrition figures based on using reduced fat milk.

SOURCE:
MilkPEP


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Pick Your Cherries and Eat Them Too

6/14/2016

 

Now that sweet cherry season is officially here, these summertime rubies are a must-have for any barbecue or party. To create festive cherry dishes for the summer season, try this Cherry Martini or Cherry Almond Pie.


Pick Your Cherries and Eat Them Too

How to pick the best cherries and make them last longer

(Family Features) Now that sweet cherry season is officially here, these summertime rubies are a must-have for any barbecue or party, whether they’re baked in a pie, crushed into a cocktail or eaten as a fresh out-of-hand snack. But first things first, what should someone look for when searching for the perfect cherry?

The Perfect Cherries
Cherry enthusiasts should keep an eye out for firm, shiny and smooth skins. In general, the darker the cherry, the sweeter, and with most varieties darkness is a sign of ripeness. The stems should be green and flexible. Northwest cherries, in particular, are known for their extraordinarily sweet flavor, due to the area’s excellent growing conditions. There are a wide variety of sweet cherries, ranging up to the extra-sweet, yellow-fleshed Rainier cherries. Though so similar they’re often sold as their collective “dark sweet cherries,” the most common varieties include Bing, Sweetheart, Chelan, Lapins, Tieton and Skeena.

Keeping Your Cherries Fresh
Fresh cherries should be kept in a tightly sealed bag or container and can keep for approximately two weeks in the fridge. While this cherry season will be short, you don’t have to limit these tasty, healthy treats to just the summer. Buying an extra bag (or two, or three) to freeze allows you to have sweet cherries all year long.

To create festive cherry dishes for the summer season, try this Cherry Martini or Cherry Almond Pie and find more recipes and cherry tips at nwcherries.com.


Barefoot Wine Spritzer

Cherry Martini
Servings: 4

  • 2     cups pitted, halved Northwest fresh sweet cherries, divided
  • 1/4  cup almond liqueur
  • 2     teaspoons sugar
  • 12   lady fingers, split in half lengthwise
  • 4     whole Northwest fresh sweet cherries with stems
  • 1/4  cup whipped lowfat cream cheese, divided
  1. Mix halved cherries, liqueur and sugar; marinate 1 hour or longer.
  2. Arrange lady fingers against sides of 4 martini glasses. Before serving, spoon 1/2 cup cherries over lady fingers and swirl 1 tablespoon cream cheese over cherries in each glass. Garnish with whole cherry and serve.

Substitutions: Orange liqueur may be substituted for almond liqueur. Angel food cake or pound cake, cut into 3-by-1-by-1/2-inch strips, may be substituted for lady fingers. Lightly toast strips, if desired. Sour cream or creme fraiche may be substituted for cream cheese.

Cherry Almond Pie
Servings: 8

  • 1/2  cup sliced almonds, divided
  • 1     pastry (9 inches), for double crust pie
  • 1     egg, beaten
  • 4     cups pitted Northwest fresh sweet cherries
  • 1/3  cup sugar
  • 3     tablespoons cornstarch
  • 1     teaspoon ground cinnamon
  • 1/4  teaspoon salt
  • 2     tablespoons red wine

  • Red Wine Glaze
  • 2     cups powdered sugar
  • 1/3  cup red wine
  1. Heat oven to 375°F.
  2. Finely chop 1/4 cup almonds.
  3. Roll dough into circle approximately 16 inches in diameter and sprinkle chopped almonds over top; roll gently to embed nuts in dough.
  4. Transfer dough to lightly greased baking sheet lined with parchment paper, if desired. Brush with beaten egg.
  5. Mix cherries, sugar, cornstarch, cinnamon, salt and wine. Spoon cherry mixture onto dough, leaving 4-inch border. Lift edges of dough over fruit, leaving 5-inch circle of cherries showing in center. Fold in edges of pastry to form circle.
  6. Brush pastry with remaining egg mixture; sprinkle with remaining almonds. Bake 30 minutes, or until pastry browns and filling bubbles.
  7. Let stand 15 minutes before cutting. If desired, serve with Red Wine Glaze to drizzle over each serving.
  8. To make Red Wine Glaze, mix together powdered sugar and red wine.

SOURCE:
Northwest Cherry Growers

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