recipes

Holiday 19 January 2017

Holiday Ham and Savory Sides

(Family Features) Holidays are a time filled with family, friends and — perhaps most importantly — feasts. Traditional holiday menu items have the power to evoke warm memories of holidays past while continuing to bring people together year after year. For many, the center of that coveted holiday table would not be complete without a sweet and savory spiral-sliced ham.

But what kind of holiday spread would it be without a plethora of delicious side dishes to accompany and complement the meal? Whether you prefer ham with notes of honey, nuts or fruit, make sure your dinner table boasts a variety of options that enhance its delectable flavor. Look for recipes that incorporate both traditional and unexpected ingredients for a holiday menu makeover. Doing so will keep guests pleased with familiar favorites, yet pleasantly surprised with the new variations.

Savory side selections
If you’re looking for a savory side that spotlights the distinct flavors of the season, butternut squash is an excellent choice. White Beans with Bacon and Butternut Squash is a perfect blend of savory, sweet and salty. Serve it alongside your favorite Smithfield ham — Honey, Caramel Apple or Pecan Praline glazed — for a true taste of tradition. For more great recipes, visit www.smithfield.com.

A potato dish is also a must for many holiday spreads. Break away from mundane mashed potatoes and gravy with this recipe for Smashed Bacon Ranch Potatoes. Family and friends will line up for seconds when they get a taste of the ranch dressing and smoky bacon combination. Or, try this recipe for Green Bean Corn Casserole for another new twist on a classic holiday favorite.

3 ways to make ham leftovers delectable

For many, the best part of the holiday meal awaits them in the fridge the next day. If you find yourself with a kitchen still stocked for a holiday feast, here are some easy ways to turn delicious ham into a flavorful meal with just a few extra ingredients:

Pizza: Nothing pleases a child — or a parent for that matter — more than pizza. Simply place marinara sauce, cheese and cubed ham atop broiled French bread or English muffins for a crunchy post-holiday lunch.
Pasta salad: Whip up a cool classic you can nibble on all week long. Prepare your favorite whole-wheat noodles, then mix in cubed ham, your favorite cheeses, diced tomatoes, spinach and a generous pour of creamy Italian dressing. It’s an easy meal in just minutes.
Sandwiches: Take standard ham and cheese sandwiches to new levels with uneaten goodies from your cheese platter. Fill leftover artisan rolls from your holiday fare with sliced ham. Experiment with your favorite cheeses — Gouda, Gruyere or Roquefort — and place on the grill for a gooey, crunchy bite.

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Holiday Spiral Sliced Ham with Honey Glaze

Cook time: 10 to 12 minutes per pound
Yield: 14 servings

  • 1 Smithfield Spiral Sliced Ham with Honey Glaze
  1. Preheat oven to 325°F.
  2. Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.
  3. After removing from oven, let sit for 5 minutes before glazing. Heat glaze packet for 15 seconds in microwave. Glaze is hot, so be careful when opening packet. Holding packet with towel or oven mitt, cut corner off packet and pour glaze into bowl. Stir well and spoon over ham. Let glazed ham sit for 5 minutes before serving to allow glaze to melt over ham.

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Smashed Bacon Ranch Potatoes

Cook time: 20 minutes
Yield: 4 servings

  • 1 1/2 pounds Yukon gold potatoes, cut into 1 1/2-inch pieces
  • 4 to 6 slices Smithfield Naturally Hickory Smoked Bacon
  • 1/4 cup bottled ranch dressing
  • 2 tablespoons buttermilk or whole milk
  • 1 tablespoon white wine vinegar
  • Salt and pepper
  1. Cook potatoes in boiling, salted water until very tender, 15 to 20 minutes. Drain; return to saucepan and mash coarsely. Cook bacon in a large heavy skillet over medium heat until browned; drain and crumble. Pour off drippings from skillet, leaving clinging particles in skillet. Add potatoes, salad dressing, buttermilk and vinegar to skillet; stir until well blended. Cook, stirring constantly, until hot. Add salt and pepper to taste.

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White Beans with Bacon and Butternut Squash

Cook time: 30 minutes
Yield: 4 servings

  • 2 tablespoons olive oil
  • 4 slices Smithfield bacon, chopped
  • 1 pound diced butternut squash
  • 1/2 cup onion, chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon curry powder
  • 1/2 cup chicken stock
  • 2 cans cannellini beans, drained and rinsed
  • 2 cups fresh spinach, stems removed and chopped
  1. Heat olive oil in large skillet over medium heat. Add bacon to skillet and cook for 5 to 7 minutes or until crumbly; remove from skillet, drain on paper towels and reserve 2 tablespoons of drippings in skillet. Add butternut squash, onion, salt, pepper, nutmeg and curry powder to the skillet; saute for 5 minutes; add chicken broth to the skillet, reduce heat to medium low, cover and cook for 5 additional minutes or until butternut squash is tender. Add beans and spinach to the skillet and cook for 3 minutes or until all vegetables are heated through. Sprinkle with reserved bacon.

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Green Bean Corn Casserole

Cook time: 50 minutes
Yield: 8 servings

  • 1 bag frozen French-style green beans
  • 1 cup celery, chopped
  • 1/2 cup sour cream
  • 1 can cream of celery soup
  • 1 can corn, drained
  • 1 green pepper, chopped
  • 1/2 cup cheddar cheese, grated (or more)
  • 1 sleeve butter crackers, finely crushed
  • 3 tablespoons melted butter
  1. Preheat oven to 350°F. In large mixing bowl, combine first 7 ingredients and place in prepared 13-inch by 9-inch casserole dish. Combine crushed butter crackers and melted butter and spread over top of casserole. Bake for 45 minutes or until hot and bubbly.


Note: Add 1 cup diced ham and 1 cup shredded cooked chicken to this recipe to make it a main dish.

Source: Smithfield

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Holiday 19 January 2017

Ho Ho Holiday Treats

Make the Season Simple and Sweet

(Family Features) Nothing says home for the holidays like the smell of treats baking in the oven and a crowded kitchen filled with loved ones. Whether making decades-old family favorites or starting new holiday baking traditions, you can create homemade holiday goodies in a (ginger) snap.

“The holidays are a time when families are in the kitchen at record rates to bake cookies, build gingerbread houses and create a wide variety of sweet treats,” says Nancy Siler, vice president of consumer affairs at Wilton. “The good news is, even if you only have 30 minutes to spare during this hectic time, you can make amazing desserts for gatherings or gifting.”

Try these easy treat ideas from Wilton to spread holiday cheer:

  • Holiday Helpers: Invite family and friends for a cookie decorating day to help prepare gifts for upcoming events. You provide the Sparkling Sugars and Sprinkles, Peppermint Twisted Sticks and red and green icing ... everyone else provides the creativity.
  • Miracle on Your Street: Crunched for time with a party to attend? Pick up ready-to-eat cookies and artfully dip them in red and green Candy Melts candy for an elegant upgrade. No one has to know how simple it was to create a customized dessert.
  • Instant Snowman: Coat peanut butter sandwich cookies in white Candy Melts candy to create instant snowmen. Decorate with hats, scarves and, of course, carrot noses.
  • It’s a Wrap: Turn your homemade treats into gourmet gifts. Stock up on holiday-themed gift bags and boxes, colorful tissue paper, ribbons and tags to transform made-from-the-heart goodies into extra special gifts.

For more holiday ideas and inspiration, visit www.wilton.com

Festive Peppermint Twists

  • Dark Cocoa, Light Cocoa, Green or White Candy Melts Candy
  • Peppermint Twisted Sticks Candy
  • Assorted Holiday Sprinkles, including Holiday Nonpareils, Confetti and Jimmies, Red and Green Colored Sugars
  1. Line cookie sheets with parchment paper. In Disposable Dipping Container or bowl, separately melt Candy Melts candy in microwave following package instructions.
  2. Dip peppermint sticks into melted candy; tap stick lightly to smooth surface. Immediately add sprinkles. Set on prepared cookie sheet; chill until set, 5 to 10 minutes.
Holiday 19 January 2017

Holiday Cookies for a Good Cause

(Family Features) The hottest item to give and exchange this holiday season is a cookie. That’s because each cookie shared this November and December can mean supporting Cookies for Kids’ Cancer, a non-profit that raises funds for pediatric cancer research through cookie sales.

Glad has teamed with businesswoman and mother Ivanka Trump and award-winning chef and head judge of Bravo’s “Top Chef Just Desserts” Johnny Iuzzini to help spread the word. You can help in two ways:

  • Send a virtual cookie to a friend at www.Glad.com.
  • Host a Cookies for Kids' Cancer Bake Sale or Cookie Exchange. Register the event at www.cookiesforkidscancer.org and share how many cookies were sold or exchanged.

Glad will donate up to $1 for each edible or virtual cookie exchanged, up to $100,000.

Cookies for Kids' Cancer inspires individuals, communities and businesses to join in the fight against pediatric cancer. Pediatric cancer is the leading cause of death by disease for children in the United States, yet approximately half of the drugs used to treat children with cancer are at least 20 years old, according to the Institute of Medicine.

“As a mom, I want to do everything I can to help our children,” said Ivanka Trump. “The Cookie Exchange reminds us that the simplest transactions can be most impactful.”

Everyone can make a difference, one cookie at a time. Here is one of Iuzzini’s original holiday cookie recipes for inspiration:

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Lime Shortbread

Makes about 2 1/2 dozen 2-inch cookies

  • 2 sticks unsalted butter, cut into small cubes
  • 2 finely grated zest limes
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt
  • 2 1/4 cup all-purpose flour, plus more for rolling
  • 1 cup confectioner’s sugar
  1. Put butter into standing mixer with the paddle, and mix on medium-low until a thick paste forms with no visible butter lumps. Add lime zest, juice and salt, and mix until well combined.
  2. Meanwhile, sift flour and confectioner’s sugar together. With mixer on low, slowly add dry ingredients to butter mixture, stopping to scrape down bowl as necessary. Mix until just combined.
  3. Turn dough out onto large sheet of plastic wrap and press into a rectangle about 1/2-inch thick. Wrap dough tightly in plastic and refrigerate until firm, at least 1 hour.
    Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Remove dough from refrigerator and let stand for about 10 minutes.
  4. Lightly flour a sheet of parchment, unwrap dough, and set it on paper. Lightly flour top of dough and place another sheet of parchment over the top. Roll dough to an even 1/4-inch thickness. Use a 2-inch cutter to cut out cookies; transfer them to baking sheets, about 1 inch apart.
  5. Re-roll dough as necessary to cut out cookies until dough is used up. Freeze cookies on pan for 10 minutes.
  6. Bake cookies, rotating pans halfway through, until light golden brown on the edges, about 15 minutes. Cool on pan for 10 minutes before transferring to rack to cool completely. Store in an airtight container for up to 5 days.
Holiday 12 December 2016

Create Lasting Memories with Holiday Meals

(Family Features) From savory starters and sides to a show-stopping main course, there are so many recipes to choose from this season. The secret to creating those hallmark holiday moments – the ones that leave us with delicious memories – is choosing the right dish.

Whether you’re looking for the perfect recipe for the special holiday meal, an office potluck or a simple snack to warm up with after ice skating, these recipes are an easy way to elevate any moment with tastes you’ll savor for years to come – and leftovers you’ll devour the next day.

“Pork lends itself to a multitude of flavors and preparation methods, making it the perfect protein for any occasion,” said Pamela Johnson, Director of Consumer Communications at the National Pork Board. “You can transform a classic ham with a simple glaze or mix up your starters by adding a nutty, Spanish-inspired sauce to tender pork meatballs – giving those traditional dishes everyone loves a special touch.”

For more holiday recipes, visit PorkBeinspired.com, or try the interactive Pork Be Inspired Facebook bot that provides pork fans with great-tasting recipes. Just visit the Pork Be Inspired Facebook page, open Facebook Messenger and say, “Hi.” The bot will respond by asking questions to help you find the right recipe. You can also uncover more inspiration from the National Pork Board on Instagram, Pinterest and Twitter.

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Thyme-Basted Ham with Roasted Grapes

Prep time: 20 minutes
Cook time: 2-2 1/2 hours
Servings: 15-20 (4 ounces each)

  • 1 cooked, bone-in ham (6-8 pounds), trimmed
  • pepper
  • 1/2 cup grape jelly
  • 4 tablespoons unsalted butter (1/2 stick), cut into 4-6 pieces
  • 2 tablespoons chopped fresh thyme
  • 3 cups whole grapes (red, green or a combination)
  • 4 shallots, halved lengthwise and cut into 1/4-inch slices
  1. Preheat oven to 325° F. Position rack in lower third of oven.
  2. In large shallow roasting pan, place ham flat-side down and score a diamond pattern about 1/8-inch deep into any fat. Season with pepper and bake 1 1/2 hours.
  3. Meanwhile, in small saucepan over medium heat, combine jelly, butter and thyme, whisking occasionally until jelly and butter melt together and mixture comes to gentle boil, 1-2 minutes. Cover and set aside. In medium bowl, combine grapes and shallots. Set aside.
  4. Baste ham with jelly mixture. Continue baking, basting with jelly mixture and/or pan juices about every 15 minutes. When ham’s internal temperature reaches 120° F, add grapes and shallots to roasting pan, stirring to coat with pan juices. Continue baking and basting until internal temperature reaches 140° F, 15-18 minutes per pound. Remove ham from oven, transfer to cutting board and let rest 15-30 minutes. If grapes and shallots aren’t tender yet, return roasting pan to oven.
  5. Slice enough ham to serve and arrange on plates or platter. Season roasted grapes, shallots and pan juice mixture with pepper, and spoon some on top of ham. Serve remaining grape mixture on side.

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Stuffed Pork Meatballs with Romesco

Prep time: 20 minutes
Cook time: 25 minutes
Servings: 10 (40 meatballs)

  • 1 1/2 pounds lean ground pork
  • vegetable oil, for the baking sheet
  • 3/4 cup plain dried bread crumbs
  • 1 large egg, beaten
  • 2 tablespoons dry sherry (optional)
  • 2 tablespoons fresh parsley, finely chopped or 2 teaspoons dried parsley
  • 1 teaspoon sweet paprika (preferably smoked paprika)
  • 2 garlic cloves, minced
  • 1/4 teaspoon fresh ground black pepper
  • 40 red-pepper-stuffed green olives (not large)
  • 40 wooden toothpicks or bamboo cocktail spears, for serving

Romesco Sauce:

  • 1 large garlic clove, crushed under knife, peeled
  • 2 drained, jarred roasted red bell peppers
  • 1/4 cup sliced natural almonds
  • 2 teaspoons sherry or red wine vinegar
  • 1 teaspoon sweet paprika (preferably smoked paprika)
  • 1/2 teaspoon dried oregano or 1 teaspoon fresh oregano, chopped
  • 1/4 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  1. To make Romesco Sauce: In food processor, drop garlic through feed tube to mince. Stop machine and add peppers, almonds, vinegar, paprika, oregano and salt. Pulse about 10 times until minced. With processor running, slowly pour oil through feed tube. Transfer to serving bowl. Makes about 1 1/4 cup sauce.
  2. To make meatballs: Preheat oven to 400° F. Lightly oil large rimmed baking sheet. In large bowl, mix bread crumbs, egg, sherry, parsley, paprika, garlic and pepper. Add ground pork and mix thoroughly but gently with hands. Using about 1 tablespoon of meat mixture for each, shape into 40 meatballs. Stuff 1 olive in center of each meatball then completely enclose olive. Arrange meatballs on baking sheet.
  3. Bake meatballs 15 minutes. Turn meatballs over and continue baking until cooked through and browned, about 10 minutes. Transfer meatballs to serving platter. Spear with toothpicks and serve hot with Romesco Sauce for dipping.

Note: Romesco sauce can be covered and refrigerated up to 5 days. Bring to room temperature before serving.

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Five-Spice Pork and Apple Salad

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

  • 1 pound pork tenderloin
  • 2 teaspoons Chinese five-spice, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 Fuji apple or other sweet-tart apple
  • 1/4 red onion
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons canola oil or other neutral-flavored oil
  • 12 cups mixed greens (about 6 ounces)
  1. Preheat oven to 425° F.
  2. Season tenderloin on all sides with 1 1/2 teaspoons five-spice powder, salt and pepper. Place tenderloin in shallow pan and roast about 20 minutes, or until internal temperature reaches between 145° F (medium-rare) and 160° F (medium).
  3. While pork is cooking, core and thinly slice apple. Thinly slice onion.
  4. While pork is resting, in large bowl, whisk together vinegar, oil and remaining five-spice powder. Add greens, apple and onion; toss. Season with salt and pepper, to taste, if desired. Arrange salad on plates or platter.
  5. Cut pork into thin slices. Arrange on top of salads and serve.

Source: National Pork Board

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Holiday 09 December 2016

Magical Holiday Meals

Side dishes worth celebrating

(Family Features) A holiday feast is made magical by the array of sides that create a symphony of flavors and textures worth celebrating. Cheese is always a crowd-pleaser, and these rich, creamy, cheesy sides can earn you high praise from friends and family.

Make your side dishes extra special by putting a twist on traditional mashed potatoes or serving up a fresh take on a decadent fondue. If you’re out to make a big impression, these croquettes feature a crispy outer crust surrounding a melty, cheesy center for a flavor explosion that lights up your taste buds.

The secret to each of these recipes is mild, mellow, nutty cheese. Best recognized as a classic wedge available in original and smoked flavors, Jarlsberg Brand Cheese has a mild, mellow, nutty flavor, and offers a naturally lactose and gluten free way to make culinary magic this holiday season.

Find more holiday-worthy recipes, and learn more about the rich, 60-year Norwegian heritage of Jarlsberg Cheese, at jarlsberg.com.

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Croquettes

Servings: 4

Tomato Sauce:

  • 10 ounces tomatoes
  • 1 clove garlic
  • 1/3 teaspoon ground cinnamon
  • 1 teaspoon sugar
  • 1 teaspoon curry
  • salt, to taste
  • pepper, to taste

Croquettes:

  • 4 ounces Jarlsberg cheese
  • 4 ounces cured ham
  • 1 garlic clove
  • 2 tablespoons shallots
  • 2 tablespoons parsley
  • 10 gelatin leaves
  • 2 tablespoons butter
  • 3 tablespoons flour, plus extra for dredging
  • 3 cups milk
  • salt, to taste
  • pepper, to taste
  • 4 cups cooking oil
  • 2 eggs
  • 6 tablespoons breadcrumbs
  1. To prepare sauce, chop up tomatoes and finely chop garlic. In saucepan, mix tomatoes, garlic, cinnamon, sugar and curry, and allow to simmer about 1 hour. Season, to taste, with salt and pepper.
  2. To make croquettes, grate cheese, cut ham into small pieces and finely chop garlic, shallots and parsley. Soak gelatin leaves in cold water 5 minutes.
  3. In saucepan, combine butter, 3 tablespoons flour and milk and bring to boil to make thick, white sauce. Squeeze water from gelatin and melt into sauce. Stir until smooth then stir in cheese until melted. Add ham, shallots and parsley, and season with salt and pepper.
  4. Pour mixture into square tin to depth of about 1 inch. Smooth top and leave to cool. Cut into about 40 1-by-2-inch rectangular slices.
  5. Heat oil in shallow skillet. Meanwhile, beat eggs lightly until frothy. Coat croquettes in flour, dip into egg then coat with breadcrumbs. Repeat for double-coating and fry until golden.

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Baked Mashed Potatoes

Servings: 7

  • 4 large baking potatoes
  • 1 cup shredded Jarlsberg cheese
  • 1 cup milk
  • 1 container sour cream
  • 1 cup butter
  • salt
  • fresh ground black pepper
  1. Heat oven to 350° F.
  2. Place potatoes in large pot of salted water and bring to boil. Reduce heat to medium-low, cover and simmer until tender. Drain and transfer potatoes to flat bottom bowl and mash. Add cheese, milk, sour cream, butter, salt and pepper. Mash all ingredients with potatoes until smooth. Pour mixture into baking pan and cover with foil. Bake, 30 minutes, covered. Uncover potatoes during last 10 minutes to allow browning.

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Cheese Fondue

Serves: 4

  • 16 ounces Jarlsberg cheese
  • 1 garlic clove
  • 2 cups white wine
  • 1 tablespoon lemon juice
  • 3 tablespoons flour
  • 1 tablespoon kirsch (optional)
  • 1/4 teaspoon white pepper
  • salt, to taste
  • nutmeg, to taste
  1. Grate cheese, or cut into small cubes.
  2. Rub inside of saucepan with garlic. Heat white wine and lemon juice on medium-low heat, but do not boil.
  3. Meanwhile, mix flour and cheese in bowl. Slowly add cheese while stirring in remaining ingredients. If fondue is too thin, add more cheese. If fondue is too hard, add more wine.
  4. Serve with crusty cubes of French or Italian bread, broccoli, cauliflowers, pepper strips, mushrooms, potatoes, asparagus spears or Granny Smith apple slices for dipping.

Variations: Substitute white wine with champagne, or add roasted garlic, fine herbs or bacon.

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Jerusalem Artichokes Au Gratin

Servings: 4

  • 2 cups Jerusalem artichokes
  • 4 shallots
  • 2 garlic cloves
  • 1 1/3 cups creme fraiche
  • salt, to taste
  • pepper, to taste
  • lemon juice, to taste
  • 1 1/3 cups grated Jarlsberg cheese
  • fresh herbs
  • fresh ground black pepper
  1. Heat oven to 400° F.
  2. Peel artichokes and cut into approximately 1/4-inch slices. Cut shallots into wedges and finely chop garlic. In bowl, combine artichokes, shallots and garlic with creme fraiche, and add salt, pepper and lemon juice, to taste.
  3. Spoon mixture into ovenproof dish and sprinkle grated cheese on top. Bake on center rack 30-40 minutes. Serve with fresh herbs and fresh ground black pepper.

Source: Jarlsberg Cheese

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Holiday 09 December 2016

Serve Up Good Cheer

Easy ideas for feeding unexpected holiday guests

(Family Features) The holiday season brings friends and family from far and wide, and that often means you’ll be rolling out the welcome mat to guests who drop by unexpectedly. Whether you encounter a surprise visit or well-intentioned plans get shifted in the hustle and bustle of the season, make-ahead dishes will let you go with the flow and have fuss-free snacks and meals on hand, ready to serve your loved ones no matter when they arrive.

Ease your mind one step further and ensure each recipe comes out perfectly by using the right equipment during preparation. For example, Anolon Gourmet Cookware is designed for superior performance, lasting durability that stands up to rigorous kitchen use and easy maintenance. With sturdy ergonomic handles for lifting and leverage, the equipment is both comfortable to hold and aesthetically pleasing.

Explore more pots, pans and cookware options from Anolon Gourmet Cookware at anolon.com to make it easy to welcome unexpected guests this holiday season.

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Sausage, Cheddar and Sourdough Strata

Recipe courtesy of Anolon Gourmet Cookware

  • Large Anolon Advanced Umber Skillet
  • 8 ounces sweet Italian sausage, removed from casing
  • 1 tablespoon olive oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon dried basil
  • 1 large red bell pepper, thinly sliced
  • butter
  • Anolon Vesta 9-by-13-inch Baking Dish
  • 1 sourdough baguette (12 ounces), cut into 1/2-inch slices
  • 4 ounces sharp cheddar cheese, shredded
  • 8 large eggs
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  1. Heat skillet over medium heat. Add sausage and cook until no longer pink, 7-8 minutes, breaking into smaller pieces with wooden spoon. Transfer to bowl with slotted spoon. Add oil to skillet; stir in onion, garlic, thyme and basil: cook 2 minutes. Add bell pepper and cook, stirring occasionally, until softened, 5-6 minutes; remove from heat.
  2. Butter baking dish. Place single layer of bread on bottom; top evenly with onion mixture and sprinkle with sausage and cheese. Top with remaining bread slices.
  3. Whisk together eggs, milk, salt and pepper until well combined. Slowly pour mixture over top layer of bread. Cover with plastic wrap and place heavy objects (e.g., canned food) on top to weigh it down. Refrigerate at least 2 hours, or up to overnight.
  4. Heat oven to 350° F.
  5. Remove baking dish from refrigerator and uncover. Bake until strata is puffed and browned, and eggs are set, about 40-50 minutes. Remove from oven and let cool 5 minutes before cutting into serving pieces.

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Pumpkin and Macadamia Soup

Recipe courtesy of Anolon Gourmet Cookware

  • 3.5-Quart Anolon Advanced Umber Saucepan
  • 2 tablespoons olive oil
  • 1/3 cup roughly chopped raw macadamia nuts
  • 1 small white onion, chopped
  • 1 tablespoon grated ginger
  • 2 cups diced squash or pumpkin
  • 1 apple, peeled and chopped
  • 3 cups chicken stock
  • roasted macadamia nuts, for garnish
  1. In heavy-based, large saucepan, heat oil; add raw macadamias, onion and ginger, and saute over medium heat 2-3 minutes, or until golden.
  2. Add squash and apple, and cook 1-2 minutes longer then pour over stock. Cover and cook 15-20 minutes, or until squash is soft.
  3. Tip off some liquid and reserve then puree remainder using immersion blender, or in blender until smooth and creamy. Add reserved liquid to bring to desired consistency.
  4. Reheat and serve in bowls sprinkled with roasted macadamias.

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Brown Butter Pecan Cinnamon Bars

Recipe courtesy of Anolon Gourmet Cookware

  • Anolon Vesta 9-by-13-inch Baking Dish
  • 10 ounces unsalted butter, softened
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 2 cups coarsely chopped pecans, toasted
  1. Heat oven to 350° F.
  2. Grease baking pan.
  3. In medium pot over medium-low to medium heat, heat butter until golden brown, stirring frequently and making sure to scrape bottom of pan. Remove from heat and pour into bowl when golden brown to stop more coloring. Set aside.
  4. Whisk together sugars, eggs and vanilla extract. Whisk in butter in steady stream. Add flour, baking powder, cinnamon, salt and pecans. Stir until evenly blended.
  5. Spread batter evenly into prepared pan.
  6. Bake until toothpick inserted into center comes out clean, about 20 minutes. Do not overcook or bars will be dry. Let cool to room temperature then cut into pieces.

Source: Anolon Gourmet Cookware

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Holiday 06 December 2016

Tasty Tips for a Healthier Holiday

(Family Features) The holiday season evokes thoughts of delicious, hearty and festive meals. Whether planning a family feast or flitting among gatherings, you may find it harder than ever to maintain a healthy lifestyle and keep your weight management goals on track. However, with the right approach, you can still enjoy many of your holiday favorites and serve foods your guests will appreciate as much as your waistline does. The key is managing your carbohydrate and sugar intake.

If you’re looking to lose or maintain weight, you know the importance of relying on a lifestyle with proven results – without feeling deprived. A low carb approach is backed by more than 80 scientific studies and still allows you to enjoy a wide variety of delicious foods. When you control your carbohydrate intake, you start burning stored fat as your fuel source instead of carbohydrates. A long-term, well-balanced, low carb eating plan such as Atkins encourages reduced levels of refined carbohydrates and added sugars, while optimizing levels of protein, high fiber carbohydrates, fruits, vegetables and healthy fats.

This wide range of foods makes it easy to find delicious ways to celebrate the holidays without feeling restricted. Colette Heimowitz, vice president of nutrition and education at Atkins Nutritionals, Inc., offers several tips to help stay on track this season:

  • Leading up to the big meal or holiday party, snack on proteins that contain healthy fats such as nuts or grab some cubes of cheese.
  • When crafting a holiday menu, identify a savory main dish that offers a healthy serving of protein, such as this Low Carb Cranberry-Ginger Pork Roast. Finish off the meal with a Low Carb Pumpkin Pecan Cheesecake, and you and your taste buds will be very satisfied.
  • When alcoholic beverages are being served, confine yourself to a glass (or two at most) of wine or one glass of spirits. Just be sure to have your spirits with club soda and a slice of lemon or lime, or a mixer made without sugar. And make sure to drink plenty of water to stay hydrated.

For step-by-step instructions for this tasty, low carb holiday roast, watch the video and find more recipes at Atkins.com.

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Low Carb Cranberry-Ginger Pork Roast

Servings: 4
Prep time: 5 minutes
Cook time: 8 hours

  • Cooking oil
  • 2 pounds pork chops or roast (center rib, bone-in)
  • 1/4 teaspoon salt, plus additional for seasoning
  • 1/8 teaspoon freshly ground black pepper, plus additional for seasoning
  • 1/2 chipotle pepper in adobo sauce
  • 1/2 cup cranberries
  • 1/8 cup sugar-free maple syrup
  • 1 teaspoon freshly grated ginger
  • 1/2 cup chicken broth, bouillon or consomme
  • 1/2 cup (4 ounces) water
  • 1/8 teaspoon guar gum or xanthan gum
  • 1 tablespoon unsalted butter stick (optional)
  1. Prepare skillet with small amount of oil over medium-high heat. Season chops or roast with salt and pepper then place into skillet and brown each side for about 1 minute, 4 minutes total, to help seal in moisture and give it color. Set aside on plate to cool slightly.
  2. Finely dice chipotle pepper and chop cranberries, if desired.
  3. In small bowl, combine syrup, diced chipotle, ginger, 1/4 teaspoon salt and 1/8 teaspoon pepper. Rub mixture onto roast then place it into slow cooker. Add cranberries and pour chicken broth down side of pan (avoiding rinsing rub from roast).
  4. Cover and cook on low 8-10 hours.
  5. Remove roast and set on serving platter covered with tent of aluminum foil; reserving liquid.
  6. Keep slow cooker on low and add water and guar gum or xanthan gum to reserved mixture, whisking to combine. Continue to cook on low heat until sauce thickens slightly. Once thick, enrich sauce, if desired, with butter, adding additional salt and pepper, to taste.
  7. Serve sauce over pork roast.

Tip: While it is not necessary to chop cranberries (they will break down while cooking), chopping them makes sauce smoother.

13468 squash

Low Carb Browned Pumpkin with Maple and Sage

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes

  • 1/2 tablespoon unsalted butter stick
  • 1/2 pound pumpkin
  • 1/8 cup chopped shallots
  • salt
  • freshly ground black pepper
  • 1/4 cup bouillon vegetable broth
  • 1/16 cup sugar-free maple syrup
  • 1/8 teaspoon sage, ground
  1. In medium skillet over medium-high heat, heat butter. Cube pumpkin into 3/4-inch chunks.
  2. Add pumpkin and shallots to pan; season with salt and pepper. Saute until pumpkin is lightly browned and shallots are translucent, approximately 5-6 minutes.
  3. Turn heat to low, add vegetable broth and simmer, covered, 8-10 minutes until pumpkin is tender.
  4. Add maple syrup and sage, tossing to combine. Serve immediately.

Tip: Use fresh sage (7-8 leaves), if possible.

13468 cheesecake

Low Carb Pumpkin Pecan Cheesecake

Servings: 4
Prep time: 25 minutes
Cook time: 50 minutes

  • 2/3 cup halved pecan nuts
  • 2/3 cup sucralose-based sweetener (sugar substitute), plus 1 tablespoon
  • 1/4 teaspoon cinnamon
  • 3/4 tablespoon unsalted butter stick
  • 1/2 large egg white
  • 9 2/3 ounces cream cheese
  • 1/2 cup heavy whipping cream
  • 6 ounces canned pumpkin, without salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/4 large eggs
  1. To make crust: Heat oven to 350° F.
  2. In food processor, combine pecans, 1 tablespoon sugar substitute and cinnamon. Process until finely ground. Toss with butter and egg white; press onto bottom of 9-inch springform pan, rounding up to cover pan seam. Bake until golden and set, 8-10 minutes. Cool completely on wire rack.
  3. To make filling: Reduce oven heat to 325° F.
  4. In large bowl, combine cream cheese, 2/3 cup sugar substitute and cream. With electric mixer at medium speed, beat until smooth. Add pumpkin puree, vanilla and pumpkin pie spice, mixing to combine. Beat in eggs, one at a time, until just combined.
  5. Pour batter over crust. Bake until just set, 45-50 minutes. Turn off oven and let stand 10 minutes; transfer to wire rack and cool completely.
  6. Cover and refrigerate until chilled, 4 hours or overnight. Slice and serve.

Photos courtesy of Getty Images

Source: Atkins

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Holiday 06 December 2016

Easy Upgrades for Holiday Entertaining

(Family Features) Holiday gatherings call for an extra touch to make the celebrating special. Since many holiday festivities are centered on food, focus some attention on the refreshments for a simple way to upgrade your next holiday party.

From the presentation to the pairings, it’s easy to make an ordinary spread extraordinary this holiday season. Take this year’s event to the next level with these easy tips that bring the wow-factor to your gathering:

Make it look as pretty as it tastes. Even simple platters of crackers and cheese can feel extra special when presented on a pretty plate. If you’re serving food buffet style, use a colorful tablecloth and stack sturdy boxes of varying sizes underneath to serve as risers that create some visual interest for the spread. Incorporate seasonal decorations such as ornaments or sprigs of holly and poinsettia blooms. For a plated meal, a table-runner adds just the right pop of color and a tasteful centerpiece of candles or evergreen dressed with holiday trinkets elevates an everyday table.

Offer the perfect pairings. When planning your menu, consider the types of beverages you’ll serve along with the appetizers and dishes. When paired properly, food and cocktails complement one another, making the flavors more vibrant and the overall experience more impressive. A good starting place is cheese. Pair alpine-style cheese such as Roth Grand Cru with Riesling; creamy blue with gin; smoky blue with merlot; Havarti with pinot noir; Spanish-style such as Roth GranQueso with scotch; and Gouda with prosecco.

Enhance traditional favorites. Putting a fresh, elegant spin on the basics instantly elevates your menu and the overall experience for your guests. Even a staple like cheese can get some special dressing for the occasion. This recipe combines three rich, flavorful cheeses for a fondue that’s sure to delight guests.

Explore more ideas for exceptional holiday entertaining at rothcheese.com.

13391 fondue

Culinary Education Center House Fondue

Cook time: 45 minutes
Servings: 6

  • 3/4 pound Grand Cru Original, shredded
  • 3/4 pound Grand Cru Reserve, shredded
  • 1/2 pound Roth Fontina, shredded
  • 16 ounces Pinot Grigio or other light- to medium-bodied white wine
  • 1 loaf crusty artisan bread
  • fresh apples, grapes and pears
  • black and white pepper (optional)
  • nutmeg (optional)
  1. Combine cheeses and wine in ceramic fondue pot and stir to combine. Allow mixture to soak 15-30 minutes.
  2. Heat mixture over low heat, approximately 7-10 minutes, stirring constantly with wooden spoon. Do not allow mixture to boil. When cheese has melted completely, remove from heat and transfer to tabletop burner.
  3. Serve fondue with chunks of bread and fruit. If desired, provide pepper and/or nutmeg guests can sprinkle onto a plate and use for dipping bread and cheese. Pair with chilled dry Riesling and a shot of authentic Swiss kirschwasser.

Source: Roth Cheese

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Appetizers & Sides 06 December 2016

Entertaining with Ease

Impress guests with elegant appetizers

(Family Features) Bringing an element of elegance to your holiday celebration is easy when you start with party-pleasing ingredients, and great tasting food often starts with dairy. Foods like milk, cheese and yogurt not only enhance the flavor and texture of dishes everyone loves, but they also add high-quality nutrients to support the health and wellbeing of your guests.

Each of these recipes features a different variety of cheese as the essential ingredient for success. These decadent, elegant apps, which can be prepared in minutes, are sure to be party favorites. Find more ideas for serving up an elegant, yet simple menu your guests will love at MilkMeansMore.org.

13486 brie

Holiday Baked Brie

Recipe created by Foxes Love Lemons on behalf of United Dairy Industry of Michigan
Prep time: 10 minutes
Cook time: 14 minutes
Servings: 8

  • 2 tablespoons unsalted butter
  • 8 ounces button mushrooms, sliced
  • kosher salt
  • ground black pepper
  • 1 Brie round (8 ounces)
  • 3 tablespoons honey
  • 1/4 cup pomegranate arils
  • 1/4 cup shelled pistachios
  • crackers or toasted bread
  1. Heat oven to 350° F.
  2. In large skillet, heat butter over medium-high heat. Add mushrooms; cook 8-10 minutes, or until deep golden brown, stirring frequently. Season with salt and pepper; remove from heat.
  3. Place Brie on parchment paper-lined rimmed baking pan; drizzle with honey. Transfer to oven and bake 5-7 minutes, or until inside of cheese is softened, but outside remains intact.
  4. Transfer Brie to serving platter; top with pomegranate arils, pistachios and mushrooms.  Serve immediately with crackers or bread.

13486 dip

Butternut Squash Queso Dip

Recipe created by Rachel Cooks on behalf of Milk Means More
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 10

  • 12 ounces butternut squash puree, frozen
  • 1 teaspoon extra-virgin olive oil
  • 1/2 finely diced red onion
  • 1 clove garlic, minced
  • 1 can (10 ounces) petite diced tomatoes and green chiles
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 8 ounces Monterey Jack cheese, shredded
  1. Place unwrapped squash in microwave safe bowl and heat in microwave 5 minutes at 50 percent power, or until thawed.
  2. In large saucepan, heat oil over medium heat. Add onion and cook 4-5 minutes, or until translucent. Add garlic and cook 1 minute, or until fragrant.
  3. Add squash, tomatoes, cumin and chili powder, and bring to boil over medium-high heat.
  4. Reduce heat to low and add cheese. Stir until melted and serve immediately.

13486 crackers

Parmesan Crisps with Basil and Sun-Dried Tomato

Recipe created by Art From My Table on behalf of Milk Means More
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 8

  • 6 ounces shredded Parmesan cheese
  • 1/2 cup balsamic vinegar
  • 2 tablespoons sugar
  • 8 basil leaves
  • 8 sun-dried tomatoes, jarred
  1. Heat oven to 375° F.
  2. On baking sheet, make eight flat circles out of 1 1/2 tablespoons cheese each. Bake cheese 5 minutes, or until just beginning to turn golden.
  3. Using metal spatula, remove crisps from pan immediately, placing on rack or plate to cool.
  4. Place vinegar and sugar in small saucepan and boil until mixture is reduced to about 1/4 cup and is thickened.
  5. Top each crisp with 1 fresh basil leaf and 1 sun-dried tomato. Drizzle balsamic reduction over top.

13486 stuffed mushroom

Spinach and Artichoke Stuffed Mushroom Caps

Recipe created by The Lemon Bowl on behalf of Milk Means More
Prep time: 20 minutes
Cook time: 25 minutes
Servings: 24

  • 24 large mushrooms, stemmed and reserved
  • 1 tablespoon olive oil
  • 1 clove garlic, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups chopped frozen spinach, thawed and drained
  • 1 can artichoke hearts, roughly chopped
  • 2 cups crumbled feta cheese
  • 1/2 cup minced onion
  • 1 pinch chili flakes
  • 1 pinch minced scallions
  1. Heat oven to 350° F and place mushroom caps in single layer on baking sheet lined with foil.
  2. Mince reserved mushroom stems and heat olive oil in large saute pan over medium-high heat. Add garlic and mushroom stems to pan along with salt and pepper. Saute 2-3 minutes, or until mushrooms are softened. Add spinach and artichoke hearts to pan and cook until heated through, about 3-4 minutes. Remove from heat and place mixture in large mixing bowl. Stir in feta cheese and onion. Adjust seasoning, to taste.
  3. Using small cookie scoop, add 2 tablespoons filling to each mushroom cap. Bake mushrooms 20-25 minutes, or until mushroom caps are softened. Sprinkle with chili flakes and minced scallions to serve.

Source: United Dairy Industry of Michigan

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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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