RECIPES:

 

 

Peach-Blueberry Egg Bread Biscoff  Truffles Mini Croque Monsieurs  Chili Cheese Fiesta Potatoes Blue Ribbon Pie Filling Brining A Turkey Pairing At The Table Chili Corn Chowder

Serve Your Guests The Best

(NAPSI)—Nothing says great entertaining quite like the aromas of fresh-baked goods emanating from the kitchen. For your next turn as host/hostess, “egg-cite” your guests with a winning recipe from Eggland’s Best (EB) eggs that can be enjoyed for breakfast or dessert.

After receiving thousands of recipe entries in the inaugural Eggland’s Best “Your Best Recipe” Contest, at-home chef Donna Pochoday-Stelmach was announced as the $10,000 Grand Prize winner for her Peach-Blueberry Egg Bread Bake recipe.

“One of my goals as a hostess is to make something fresh and delicious,” said Pochoday-Stelmach. “Friends and family love my Peach-Blueberry Egg Bread Bake because it has a good balance of healthy ingredients like fresh fruit and Eggland’s Best eggs mixed with the comfort of an egg bread-custard.”

Before you get cracking in the kitchen, look for the distinctive “EB” stamp to ensure your guests are being served an Eggland’s Best egg superior in taste, nutrition and quality. Not only do Eggland’s Best eggs perform consistently in recipes, but they also contain 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs.

For additional information and recipes, visit www.egglandsbest.com.

Peach-Blueberry Egg Bread Bake

Ingredients:

  • 5 cups egg bread (challah, paska, brioche), chopped into 1-inch pieces

  • 5−6 peaches, skinless and cut into small slices

  • 2 cups blueberries

  • 3 Eggland’s Best eggs

  • ¼ cup pure maple syrup

  • ⅓ cup brown sugar

  • 2 cups milk

  • 4 ounces butter, unsalted, melted

  • 1 teaspoon vanilla

  • 1 teaspoon cinnamon

  • 2 teaspoons granulated sugar

Optional Topping:

  • 1 cup vanilla Greek yogurt

  • ½ cup toasted sliced almonds pure maple syrup, warmed

Preparation:

Spray a deep pie dish with cooking spray and line with half of the cubed egg bread.

Add 2 cups of peaches and ¾ cup of blueberries, then cover with remaining bread cubes.

In a medium bowl, beat Eggland’s Best eggs and gradually add maple syrup and brown sugar, until blended.

Whisk in milk, butter, vanilla and cinnamon.

Pour liquid ingredients over bread cubes and cover dish with plastic wrap; refrigerate about an hour.

Preheat oven to 350ºF, remove plastic wrap and spread remaining peaches and blueberries on top of the egg bread.

Sprinkle remaining sugar over dish and bake for about an hour, until bake has puffed up and is light brown.

Remove from oven and cool for 10 minutes.

Serve with Greek yogurt, toasted sliced almonds, and warmed maple syrup

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These Tasty Truffles Make A Memorable Gift

(NAPSI)—These delicious no-bake bites make a lovely hostess gift all year long. Using just four ingredients that can be stored in a pantry, they can also be made quickly for entertaining in a pinch. The truffles are handmade withBiscoff Cookies and Biscoff Spread, a creamy spread made from the cookies, lending an irresistible caramelized flavor to them.

Biscoff Truffles

Ingredients:

  • ½ cup semisweet or bittersweet chocolate chips

  • ½ cup Biscoff Spread

  • 20 Biscoff Cookies

  • ½ cup powdered sugar

Directions:

Place chocolate chips in a microwave-safe bowl. Microwave at high about one minute. Stir until chocolate is completely melted. Stir in spread until well combined; let stand.

Finely crush cookies in a food processor or in a heavy plastic bag with a rolling pin. Set aside two tablespoons of the crushed cookies; stir remaining amount into chocolate mixture, mixing well. Chill in refrigerator 10 minutes, stirring once after five minutes. (Do not chill longer, as mixture will become stiff.)

Spoon heaping teaspoons of the mixture into mounds onto a waxed paper−lined tray. (If mixture is too wet, stir in 1 tablespoon cookie crumbs at a time.) Let stand at room temperature 20 minutes to “air dry.” Place powdered sugar in a small bowl. Pick up each teaspoon of the mixture and form into a ball. Place in bowl of sugar; use two forks to toss until well coated. Place in individual candy cups or on a serving plate. Store at room temperature. Makes about 2 dozen truffles.

Visit www.biscoff.com for more delicious recipes and to find a store that carries the cookies and spread in your area.

Nutrient analysis per truffle: Calories 94, Total fat 4g, Saturated fat 2g, Trans fat 0g, Cholesterol 0mg, Protein 1g, Carbohydrates 13g, Fiber 0g, Sodium 36mg, Calcium 4mg.

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Mini Croque Monsieur—An Excellent Party Nibble

(NAPSI)—What is the go-to appetizer for many top caterers? It’s minicroque monsieur! That’s because it’s budget friendly, will feed a small army, is simple to assemble and is visually tempting. Says leading New York Citycaterer Diane Gordon, of Diane Gordon Catering, “I love this version, because we use easily accessible, quality ingredients and it can be whipped up almost instantly.”

Mini Croque Monsieurs 
Yield: 32 pieces

Béchamel Sauce:

  • 2 tablespoons butter

  • 3 tablespoons flour

  • 2 cups whole milk, warmed over low heat

  • ½ cup Jarlsberg

  • grated pinch of nutmeg

  • salt and pepper

For Sandwiches:

  • 16 slices brioche or white bread

  • ¼ cup Dijon mustard

  • 16 slices French ham (or Black Forest)

  • 8 slices Jarlsberg cheese

  • ½ stick butter, melted

  • 2 cups béchamel sauce (recipe below)

  • ½ cup Jarlsberg cheese, grated

Directions:

Preheat the oven to 400 degrees. For the béchamel sauce, melt butter in a sauce pan. Add flour and stir for about one minute. Slowly pour in the milk and cook, whisking constantly until sauce thickens. Take off heat and add grated cheese, stirring until it melts. Season with nutmeg, salt and pepper to taste. Set sauce aside. Brush one side of eight bread slices with Dijon mustard. Place one ham slice over mustard, cover with sauce. Add second ham slice and one slice of cheese. Finish with bread slice, then gently press on each sandwich. Brush both sides of sandwiches with melted butter. Heat a nonstick pan over medium flame and sauté sandwiches until golden brown, both sides. Transfer sandwiches to a parchment-lined baking sheet. Cover tops with sauce, saving any extra for another use. Sprinkle with grated Jarlsberg. Place in oven and bake 4−5 minutes, until cheese turns golden—do not let cheese burn. With serrated knife, trim crusts from sandwiches and then cut each into four squares. Serve immediately.

Find more easy entertaining ideas at www.jarlsbergusa.com.

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Host A Tailgating Party At Home

(NAPSI)--You can score an instant touchdown with your party guests during football season-or at any time-by offering a hot baked potato bar fully loaded with fan favorites and some new players. Unlike watching the big game on the screen, a hot potato bar is anything but a spectator sport. Encourage guests to engage in “full contact” with your potato bar, where they can customize their spuds with toppings of their choice.

“If dressed properly, baked potatoes with toppers are hearty enough that they can serve as an entrée,” explained Fred Williams, EVP Concept Development for Buffets, Inc. “This fun and interactive party idea caters to various tastes and ages.”

Dish up the ingredients buffet style, so guests can serve themselves, experimenting with whatever winning combinations work for them. A buffet setup leaves you free to mix and mingle with your friends. Just remember to keep hot items in warming dishes, cold items on ice, and refresh the buffet occasionally as necessary.

First, make sure you have the right spuds. Williams suggests using russet potatoes, which are great for baking. He recommends baking over microwaving, as the potatoes will maintain their natural flavors and have a consistent texture.

Select potatoes that are the same size, so they cook evenly. Remember to scrub potatoes clean under running water and pat dry before baking. After they’re cooked, slit the potatoes lengthwise and keep them warm in a chafing dish, so guests may grab and load.

“Top This”

Build the base of your potato bar with simple and classic favorites such as butter, salt, pepper, sour cream, cheese, green onions and bacon bits. These ingredients are great on their own but can also complement other toppings.

Next, spice up the offering with savory toppings such as vegetarian or meat chili, shredded cheese, salsa, sliced jalapeños and pico de gallo.

For the more adventurous guests, offer these delicious and less traditional toppers:

  • Shredded chicken with barbecue sauce

  • Baked beans and sausage

  • Tuna tossed with creamy peas

  • Crab with an Alfredo sauce

  • Coleslaw

  • Chicken salad.

The beauty of a potato bar is that guests can splurge or go for a little garden variety, healthful options:

  • Steamed vegetables such as broccoli, green beans or asparagus

  • Roasted peppers and onions

  • Goat cheese and sautéed spinach

  • Kernel corn

  • Black or red beans.

Don’t forget to try baked sweet potatoes on your potato bar. These can become especially sweet when topped with cinnamon and chunky warm apple sauce.

If you need more inspiration for your hot potato bar, you can visit a Buffets brand restaurant-Ryan’s®, Country Buffet®, Fire Mountain®, Granny’s Buffet®, in addition to HomeTown Buffet® as well as Old Country Buffet®-to check out the “Top This!” setups throughout the restaurant. While there, you may care to top off your potato with a wide selection of options, then pair with a terrific partner-the new thick-cut Rancher’s Select® Sirloin.

For more information, visit www.Ryans.com, CountryBuffet.com,FireMountainBuffet.com, 

GrannysBuffet.com, HomeTownBuffet.com andOldCountryBuffet.com.

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Pie Filling A Role As Tasty New Trend

(NAPSI)—If you’re like most Americans, your favorite part of a meal is dessert. According to a recent survey, 97 percent of Americans eat dessert more than three times a week.

“Desserts have long been associated with celebrations, parties, happiness and pleasant feelings. Sweets make you feel good,” said American Blue Ribbon “Pie Lady” Mary Pint.

Pies Are Preferred

Even though carrot cake and galettes are favorite sweets, pies are the most popular dessert. Americans order about 720 million servings of pie at restaurants a year, according to market research experts NPD Group.

One of this year’s must-have pies is French Silk Pie. Convenient to grab and go on the way to a party or family gathering, French Silk Pie is velvety-smooth chocolate cream topped with fluffy whip and milk chocolate shavings—served as a beautiful and tasty ending to a meal.

No-sugar added Cherry Pie, along with Blueberry and French Apple Cream Cheese, were all Blue Ribbon winners at the National Pie Council 2012 Pie Championships. Southern Pecan, Country Apple, Celebration, Pumpkin, Lemon Supreme, Fresh Strawberry and Caramel Pecan Silk Supreme are also popular.

Pie Serving And Presentation

Once your pie has arrived at your table at home or in a restaurant (many people nowadays celebrate special occasions by getting pies served whole), you want to be sure to cut it correctly. Here’s how: Start with a sharp chef’s knife and a pie server. Dip them both in boiling water and then dry them completely. The heated metal slightly dissolves the sugar in the pie to make slicing cleaner.

Cut at least two consecutive pieces of pie before removing one with the server. If you’re serving the whole pie, precut it all before serving any.

Presentation is also important when serving pie at home. Use your ingenuity and decorate the plate with chocolate curls or chocolate, butterscotch or caramel drizzle on the plate or on the pie, or flavored or plain whipped cream; a strawberry sliced nearly through and fanned out; a cherry cut crosswise to form petals; or lemon rings for fruit pies.

Prepared Pies and Further Facts

Many delightful pies and baked sweets are at Bakers Square family restaurant, specializing in award-winning pies and fresh-baked, high-quality menu items for breakfast, lunch and dinner. To find the nearest Bakers Square or to order pies online, visit www.BakersSquare.com.

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All About Brining

(NAPSI)—Preparing a main course that will make mouths water at mealtime is a must. Brining is a way to prepare moist and flavorful main dishes such as turkey, chicken, pork and many types of seafood. Brining locks in the natural juices of meat and seafood, so they don’t dry out in the oven.

Chicken, turkey and pork are well suited for brining because they are lean and mild in flavor, which enables the brine to bring out the best in these proteins.

How To Brine A Turkey

Select a turkey that is not pre-basted. Simply immerse it in a solution of Morton® Coarse Kosher Salt and water, from 4 to 14 hours. You can add sugar, herbs or spices to enhance the flavor further. Then prepare your turkey as you normally would.

Kosher salt is perfect for brining because the flat, flaky crystals dissolve well in water and create a crystal-clear brine. If you’re brining for 4 to 5 hours, use one cup of kosher salt to one gallon of water. To brine for 5 to 14 hours, use half the salt. Do not brine when deep-frying your bird.

For brining guides, easy recipes and a video on brining basics, visitwww.mortonsalt.com/for-your-home/brining-basics.

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Be Wine Wise

(NAPSI)—When the party is at your place, you can take the worry out of deciding which wine to serve by taking a few tips from the professionals:

Pairing At The Table

  • Wine and food should have similar flavors: If you’re serving fish with lemon, you would want a wine with citrus notes.

  • Watch for weight: Both food and wine can be considered light, medium or heavy bodied and can be matched by that.

  • Choose the same sweetness level: Sweet main dishes go well with a Riesling. Port is pleasant with dessert.

  • Consider color: Light-colored wines often work well with light foods; deeply colored wines with rich foods.

  • Pair the wine with the side dishes: Say you’re serving turkey with potato au gratin, apple and sausage stuffing and peas with pancetta. The right wine may well be a chardonnay. For example, Maison Louis Jadot Pouilly-Fuissé, which generally sells for under 15 dollars, is one of the most popular wines inAmerica, and its crisp flavors and citrus fruit are excellent for balancing the savory side dishes.

On the other hand, easy-drinking, fruit-forward Maison Louis Jadot’s Beaujolais-Villages, also considered reasonably priced, pairs beautifully with the subtle flavor of the turkey. What’s more, this red wine can also stand up to the stronger flavors of stuffing and cranberry sauce. It works well with ham, too.

Learn More

You can find further facts on fine wine online at www.lovejadot.com

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Retro Recipe With A Healthful Touch

(NAPSI)—Here’s news you can take comfort in: Not only are comfort foods gaining in popularity, many are also losing some of the fat and calories they once had while retaining their flavor.

For example, a new version of an old favorite, Chili Corn Chowder, adds a healthful touch when you make it with canola oil instead of solid, saturated fats. Plus, you can still enjoy its wonderful creamy texture—without using heavy cream. With the added veggies—red pepper, green chilies and jalapeno—you have everything in one bowl. Serve it with corn bread or muffins for a healthy, hearty and comforting meal.

Canola oil is a healthful alternative to solid fats such as butter and shortening. It’s cholesterol free, trans fat free, low in saturated fat and high in unsaturated fat and omega-3. It’s very versatile, so you can use it in recipes calling for olive or other cooking oil and for sauteing, salad dressings and baking. The light, neutral taste can be a perfect complement to other foods.

Chili Corn Chowder

Yield: 6 to 8 servings
Ingredients
:

  • ¼ cup canola oil

  • 1 large onion, peeled and sliced

  • 3 garlic cloves, sliced

  • 1 large red pepper, seeded and sliced

  • 3 potatoes, sliced

  • 4 cups chicken or very light vegetable broth (Swanson’s) plus more as needed

  • ½ teaspoon cumin

  • 3 cups frozen yellow corn

  • 1 (8-ounce) can mild green chilies, drained

  • 1 small jalapeno pepper, seeded and sliced, optional

  • ¼ cup coarsely chopped fresh cilantro, plus additional for garnish

  • Kosher salt

  • Freshly ground black pepper

Pour the canola oil in a large soup pot over medium heat and saute the onions, garlic, red pepper and potatoes until the onion is wilted (5 to 7 minutes), stirring so all the vegetables saute evenly. Add the broth and cumin. Continue to cook 10 minutes and then add the corn, chilies and jalapeno. Continue cooking and stirring until the potatoes are soft and can be pierced easily with a fork. Add the cilantro, salt and pepper and cook until heated through, about 5 minutes. In batches, puree the soup in a blender or food processor so that it is still a little chunky, not smooth. If the soup is too thick, add additional broth as necessary. Serve topped with chopped cilantro.

This soup can be made a day ahead of time and stored in the refrigerator so flavors can blend. Reheat it on the stove.

Visit www.northerncanola.com for recipes, nutrition facts and tips.

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