Holiday 01 November 2018

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 Kiev 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 Kiev 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

Meal Ideas 15 September 2018

Give a Fall Facelift to Outdoor Entertaining

(Family Features) Whether it’s pumpkin spice everything, sweater weather or the anticipation of the holidays, there are many reasons to be excited about this time of year. Autumn is the perfect time to extend the warm-weather fun and celebrate with some fall-focused outdoor entertaining. 

Just as the weather is changing, so can your approach to cooler weather celebrations. Try these tips to help you make the most of your fall festivities:

  • There’s no need to say farewell to the outdoors just yet. Make the focal point of your party a cozy outdoor setting, such as a patio with heaters or a fire pit. Add some warm blankets and comfy pillows, and you’ll hardly notice the lower temps.
  • Remember days get shorter as they grow colder, so a fall get-together may require special lighting to keep things going after the sun goes down. Fall-inspired string lights, lanterns or candles can add the perfect ambiance for a party that lasts well into the late-night hours. You can find great, affordable options online.
  • While it may seem like time to swap the tiki drinks and frozen cocktails for hot toddies and spiked ciders, fall doesn’t mean you must say goodbye to warm-weather favorites. Put an autumn twist on go-to drinks by adding in fall spices. This easy mulled sangria recipe is perfect for sharing with friends at outdoor celebrations.

Find more ideas for fall entertaining at WineFix.com.

Cinnamon Mulled Sangria

Recipe courtesy of the World Wine Guys, authors of “Red Wine

  • 1          bottle Eppa Sangria
  • 1          cup apple cider
  • 1/2       cup Licor 43 liqueur
  • 2          cinnamon sticks
  • 1/2       cup packed light brown sugar
  • 3          whole cloves
  • 1          strip orange peel
  • 2          green apples, sliced
  1. In large saucepan, mix sangria, apple cider, liqueur, cinnamon sticks, brown sugar, cloves and orange peel. Bring to simmer over medium heat and cook, stirring, 5 minutes, or until sugar dissolves. Stir in apples and simmer additional 5 minutes. Serve warm with desired garnishes.

Photo courtesy of Getty Images

Source: Deutsch Family Wine and Spirits

Holiday 01 November 2016

Family Holiday Tradition — Homemade Pumpkin Pie

(Family Features) What’s that warm and wonderful fragrance wafting through the air? Homemade pumpkin pie! Since 1929, Libby’s pumpkin has helped make that sweet ending to the holiday feast. Whether you use a traditional single crust or create a signature pie crust edging, you’ll be proud you made it yourself. Serve your homemade pumpkin pie warm or cold, topped with whipped cream or not. What’s your family tradition?

Tips for Delicious Pumpkin Pie

Like the classic recipe on the back of the can says, all it takes is “Mix, Pour and Bake.” Here are a few more tips from Libby’s, the pumpkin pie experts:

Before you bake. Make the batter ahead, if you wish, but pour it into the pie shell just before baking to keep the crust crisp.
During baking. The baking instructions start with a high oven temperature and then direct you to turn the temperature down part way through baking. Remember this important step which allows the crust time to crisp.
Is it done? Insert a knife near the center of the pie to test for doneness, as the center will still cook after you take the pie out of the oven.

Put a Crimp In It!

Give your homemade pumpkin pie a signature style. Line the bottom of the pie plate with homemade or refrigerated pie dough (before you add the filling) and trim around the perimeter for a 1-inch overhang. Then, create one of these decorative edges:

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Simple Fork Edge

  1. Fold overhang under and press down with your fingers.
  2. Using the tines of a lightly floured fork, press the edge of the pastry to the rim of the pie pan.

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Fluted Edge

  1. Fold overhang under and pinch to make the edge stand up.
  2. With the thumb and forefinger of one hand, pinch the outside edge of the pastry while pressing from the inside with the forefinger of your other hand.

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Rope Edge

  1. Fold overhang under and pinch to make the edge stand up.
  2. Press the pastry along the edge of the pie plate between the side of your thumb at an angle, pinch and slightly twist.

Find more recipes at VeryBestBaking.com.

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Libby’s Famous Pumpkin Pie

Makes: 8 servings

  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 ounces) Libby’s 100% Pure Pumpkin
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
  • Whipped cream
  1. MIX sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl; stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
  2. POUR into pie shell.
  3. BAKE in preheated 425°F oven 15 minutes. Reduce temperature to 350°F; bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack 2 hours.
  4. SERVE immediately or refrigerate. Top with whipped cream before serving.

NOTE: 1 3/4 teaspoons pumpkin pie spice may be substituted for the cinnamon, ginger and cloves; however, the taste will be slightly different.

 

Homemade Pie Crust Recipe

This quick pastry is a no-fail recipe made easily with ingredients usually found in most kitchens. Be sure to use cold water and keep well-wrapped until ready to use.
Makes: 1 9-inch (4-cup volume)

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup vegetable shortening
  • 2 tablespoons cold water*
  1. COMBINE flour and salt in medium bowl; cut in vegetable shortening with pastry blender or two knives until mixture is crumbly. Sprinkle with water; blend until mixture holds together.
  2. SHAPE dough into ball; place on lightly floured surface. Roll out dough to 1/8-inch thickness. Line pie plate with pastry. Trim around perimeter for 1-inch overhang to fold under and crimp as desired.

NOTE: To make two crusts, double all ingredients, follow procedure above, and divide dough in half.
*Add 1 additional tablespoon water as needed.

Source: Libby's Pumpkin

One Dish Meals 13 March 2017

Tofu Tikka Masala

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Tofu Tikka Masala

  • 5 teaspoons lemon juice
  • 1 teaspoon ginger, grated
  • 2 garlic cloves, crushed
  • 1 gram jalapeno chile, chopped
  • 3 tablespoon cilantro, chopped
  • 1 teaspoon chili powder
  • Salt to taste
  • 1/2 pound Wildwood Vacuum Pack Tofu
  • 2 tablespoons vegetable oil
  • 1/2 medium onion, chopped in 1-inch long thin slices
  • 1/4 teaspoon turmeric powder
  • 3-4 tablespoons plain or unsweetened yogurt
  • 1 cup Wildwood Plain Soymilk
  • Chopped cilantro (for garnish)
  1. In bowl, mix lemon juice, ginger, garlic, green chili, half of cilantro, chili powder, salt and tofu together; mix well and cover. Let marinate for an hour.
  2. In pan, heat oil and slowly add onions. Cook for 3 to 5 minutes on medium heat until translucent.
  3. Slowly add turmeric powder, yogurt, soy milk and remaining cilantro to the pain. Mix well for a few minutes until sauce thickens.
  4. Add tofu mixture into sauce and cook for 5 minutes on medium heat. Adjust seasoning to taste.
  5. Garnish with fresh cilantro and serve immediately with Indian Naan bread or heated rice.

Source: Wildwood Foods

Dessert 07 August 2015

Libby's Pumpkin Roll

Ingredients

Cake

  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup Libby's 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)

Filling

  • 1 package (8 ounces) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)
Preparation

For Cake:

  1. PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

For Filling:

  1. BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake.
  2. Spread cream cheese mixture over cake.
  3. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
  4. Sprinkle with powdered sugar before serving, if desired.
Nutrition

Calories: 370
Total Fat: 16g
Cholesterol: 105mg
Protein: 5g
Carbohydrates: 52g
Sodium: 280mg

Serves

Makes 10 servings

Notes, Tips & Suggestions

Cooking Tips - Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Source

Nestlé USA, Inc.

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