Exciting Flavors for Every Day

(Family Features) In restaurant kitchens nationwide — and at home — Latin American flavors continue to be a hot trend — and it’s not because of spiciness. The unique culture and geography of countries such as Chile offer exciting possibilities for everyday cooking, adding flavor and excitement to American dishes and dinner tables.

Chilean cuisine is full of flavor and color and owes its delicious variety to a combination of cultural influences: native Indian, Spanish (including Arab and Jewish), French, German, English and Italian.

Chile is about twice the size of California and stretches along the Pacific coastline of South America. This narrow country — only 265 miles at its widest point — boasts a variety of climates, allowing for richly varied agriculture. Also, the seasons in the southern hemisphere are opposite those in the northern hemisphere, so fresh fruits and vegetables associated with summer in the U.S. are available from Chile during the winter.

Chilean products you may already have in your kitchen include:

• Grapes
• Kiwis
• Avocados
• Olive oil
• Stone fruits such as peaches, nectarines and plums

Chilean Treasures

Seafood. With nearly 3,000 miles of coastline, Chile offers an extraordinary bounty of seafood. The clean Pacific waters teem with oysters, prawns, salmon, abalone, sea bass and more.

Wine. Chile is the world’s fifth largest wine exporter, and culinary writers regularly sing praises for Chilean wines. Michael Green, the wine and spirits consultant for Gourmet Magazine, said, “Chile is a sleeping giant in terms of the quality, diversity and value of its wines. The region is home to some of the most thrilling and tasty wines in the world.”

Spices. One of the most unique flavors of Chilean cooking comes from a spice blend called merkén from the Mapuches, a native people of Chile. It’s an aromatic mixture of dried and smoked red chilis, toasted coriander seeds, cumin and salt. Merkén is an extremely versatile spice with an attractive copper color and smoky flavor. It can be sprinkled on fish, shrimp, poultry, beef and vegetables, or added to soups, sauces, cheese and pasta. Available in specialty grocery stores, it can also be ordered online.

Produce. Chilean chef Pilar Rodriguez has created recipes featuring unique Chilean flavors. One centers on the carica, also known as Chilean Golden Papaya, and ulmo honey. Carica is a unique fruit that has been described as a combination of a mango and a peach. It can be used as an appetizer or dessert, in salads and hot dishes. You’ll find it sold in jars in specialty stores and online. Ulmo honey comes from the ulmo tree, native to Chile. It has a creamy texture and a buttery sweetness that make an excellent accompaniment to mild cheeses. It is also available at specialty stores and online.

Chile offers a wide variety of fresh foods and rich flavors to discover.

Chile’s food growing regions

North
goats, llamas, subtropical fruits such as carica, scallops

Central Valley
avocados, olives, apples, grapes, wine

Central Valley South
dairy products, razor clams, kiwi, grains, cattle, wine

Lake Region
cattle, dairy, berries, salmon, Chilean abalones

Extreme South and Patagonia
beef and sheep, Chilean king crab

Seared Salmon & Avocado Tartar

By Chef Pilar Rodriguez
Serves 6

Crust:

• 1/2 cup fleur de sel (coarse sea salt)
• 1/2 cup cilantro seeds
• 1 tablespoon merkén
• 1 tablespoon cochayuyo molido ahumado (smoked seaweed powder), optional

Salmon:

• 6 3.5- to 4-ounce boneless, skinless salmon fillets
• 4 tablespoons olive oil

Avocado Tartar:

• 2 cups avocado, cut in small cubes
• 1/4 cup finely diced red onion
• 2 tablespoon olive oil
• 2 tablespoon finely diced yellow chili pepper
• Salt to taste
• Pepper
• Pinch sugar
• 1/2 cup cilantro leaves
• 1/2 parsley leaves
• 1/2 teaspoon lemon juice
• Lemon zest

1. Coarsely grind and mix salt and all the spices. Reserve in shallow bowl.
2. In a non-stick pan, sear salmon filets with olive oil on both sides, just getting a nice golden color (about 90 seconds per side). Do not over cook. The center of the fillet has to be raw.
3. Press one side of each fillet into salt-spice mixture and set aside.
4. Mix all ingredients for Avocado Tartar in a bowl and season with salt and pepper to taste. Serve the salmon fillets over the tartar. Serve immediately.

Ulmo Honey Panna Cotta, Grilled Citrus Carica Salad

By Chef Pilar Rodriguez
Makes 8 to 10 4-ounce portions

• 1 quart cream
• 1/4 cup ulmo honey OR honey of choice
• 4 gelatin sheets OR 1 package powdered gelatin
• 4 full caricas OR fresh papayas cut in half to grill
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 2 tablespoons lemon juice
• Lemon zest
• Fresh mint leaves

1. Heat cream in small sauce pan and turn off the heat right before boiling point. Add honey and, using a wooden spoon, mix well with the cream. Cool to room temperature and refrigerate.
2. Put the gelatin in cold water until you see the gelatin is soft — about three minutes. Discard excess water (gelatin will be softened) and dissolve gelatin in the cream mixture.
3. Fill panna cotta containers (or 4-ounce ramekins) 3/4 full and chill until set (about three hours in the refrigerator).
4. Brush the caricas with olive oil and grill them over medium heat until color browns a bit (one minute per side). Right before serving, sprinkle lemon juice, sugar to taste and lemon zest on top. Serve on the side of the Panna Cottas (in containers) with mint to garnish.

Source: Trade Commission of Chile

(Family Features) School means a return to packing lunches and preparing after-school snacks. Make this school year fun with a new collection of easy-to-make snack recipes from the National Honey Board.

Instead of giving your kids the same boring sandwich, jazz up their lunch box and snacks with a few easy tips:

Update a classic
Honey gives a new twist to an old favorite. Try a PB&H by switching out the jelly for honey, and this sandwich will be a new lunch box staple.

Wrap, roll and skewer
Wrap fixings in a tortilla for a handy “to go” snack. Cut sandwiches into small, flattened, crustless squares; spread bread with honey and chopped fruit, and roll into kid-friendly rolls or fashion them into kabobs.

Prepare for snack attacks
Make a double batch of snacks and keep them on hand when hungry bellies come calling. Honey-sweetened granola bars stay fresh in tightly sealed containers and banana pops store perfectly in the freezer. Honey is also a natural preservative that will keep your snacks extra fresh.

Customize to fit cravings
Snack time is more fun with your favorite and colorful toppings. Roll a banana pop in graham cracker crumbs, dried fruit or coconut for a fun, individualized sweet treat.

Reach for a quick dip
Eating fruit is twice as fun with a naturally sweetened dip. Keep individual serving-sized packages of honey fruit dip in the refrigerator where it’s ready to grab and go.

Add energy and brainpower to your kid’s school day with good-for-you snacks made with pure honey. Honey is a great all-natural sweetener with no added ingredients. Read the label to make sure you purchase 100 percent, pure honey.

The National Honey Board provides a full collection of snack recipes and tips in the Honey Snack Recipe Brochure, complete with colorful photography. To receive a free copy of the brochure, visit www.honey.com or send your mailing address to Pure Honey Snacks Brochure, P.O. Box 14636, Madison, WI 53708-0636.
For more recipes using pure honey, or to find out more about the benefits of using honey, visit www.honey.com. To find a local honey producer or special honey variety, visit www.honeylocator.com.

Peanut Butter & Honey Roll-Ups

Makes 2 servings

• 4 slices wheat bread
• 1/2 cup smooth peanut butter
• 1/2 cup honey
• 2 tablespoons finely chopped nuts (sunflower seeds, almonds or walnuts)
• 1/4 cup strawberries, finely diced
• 4 skewers (optional)
• Additional fresh fruit such as kiwi, strawberries, grapes or pineapple (optional)

1. Trim crusts from bread. Gently press bread or flatten with a rolling pin. Spread each slice with 2 tablespoons peanut butter and 2 tablespoons honey. Sprinkle 2 bread slices with 1 tablespoon nuts each. Sprinkle remaining slices with strawberries.
2. Cut each slice in half. Firmly roll up each slice and serve, or thread the roll-ups and fruit onto skewers and serve as kabobs.

Honey Cherry Granola Bars

Makes 12 to 16 bars

• 1/3 cup honey
• 1/4 cup butter, melted
• 3 egg whites
• 1 teaspoon cinnamon
• 1/2 teaspoon almond flavoring
• 3 cups low-fat granola
• 1/2 cup almonds, coarsely chopped
• 3/4 cup dried cherries

1. Preheat oven to 350°F. Whisk together honey, butter, egg whites, cinnamon and almond flavoring. Stir in granola, almonds and cherries. Spoon granola mixture into a 9-inch nonstick (or well-greased) square pan. Using a piece of wax paper, firmly press granola mixture in pan. Bake 20 to 25 minutes or until lightly browned. Remove pan from oven and place on a cooling rack. Cool completely; cut into bars.

Frozen Honey Banana Pops

Makes 8 pops

• 4 just-ripe bananas, peeled
• 8 craft sticks
• 1/2 cup honey
• 1-1/3 cups finely chopped nuts, coconut, carob chips, dried fruit, graham cracker crumbs, etc.

1. Cut bananas in half cross-wise. Insert a craft stick into each cut end. Freeze for at least 30 minutes on a wax paper-lined tray.
2. Meanwhile, spread desired toppings onto separate plates. Spoon about 1 tablespoon honey over each slightly frozen banana, rotating and smoothing honey with back of spoon to coat all sides. Roll banana in desired topping until coated on all sides, pressing with fingertips to help toppings adhere. Return pop to wax paper-lined tray and repeat with remaining bananas.
3. Freeze pops 15 minutes or more to set toppings. Serve.

Source: National Honey Board

(Family Features) When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake
A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie
Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake
Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com

New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

• 2 cups graham cracker crumbs
• 1/2 cup butter or margarine, melted
• 4 packages (8 ounces each) cream cheese
• 3/4 cup honey
• 1/4 cup flour
• 5 eggs
• 1/3 cup heavy cream
• 1 tablespoon lemon zest, grated
• 1 teaspoon vanilla
• fresh berries, for garnish
• fresh mint, for garnish

1. To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.
2. Heat oven to 350° F.
3. To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.
4. Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200° F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.
5. With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.
6. Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

Honey Devil’s Food Cake with Rich Chocolate Frosting

Recipe courtesy of the National Honey Board

• 1 1/2 cups all-purpose flour
• 1 1/2 cups unsweetened cocoa powder, divided
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups honey, divided
• 1/2 cup 2 percent low-fat milk
• 1/2 cup vegetable oil
• 2 eggs
• 3 teaspoons vanilla extract, divided
• 1 cup boiling water
• 1 cup heavy whipping cream
• milk chocolate shavings, for garnish

1. To prepare cake: Heat oven to 350° F. Grease and flour two 9-inch cake pans.
2. In large bowl, combine flour, 1 cup cocoa powder, baking soda, baking powder and salt. Add 1 1/2 cups honey, milk, oil, eggs and 2 teaspoons vanilla; beat 2 minutes. Gradually beat in water.
3. Divide batter between pans. Bake 25-30 minutes, or until sides pull away slightly from pan and toothpick inserted in center comes out clean. Cool 10 minutes. Turn onto wire racks and cool completely.
4. To prepare frosting: In medium bowl, combine remaining cocoa powder, honey and vanilla, and cream. Beat until just thick and fluffy.
5. To assemble: Spread frosting evenly over sides and top of one cake layer. Place second cake layer on top. Spread remaining frosting evenly over sides and top.
6. Garnish with milk chocolate shavings. Pair each serving with a glass of prosecco, like Nero D’avola from Villa Pozzi.

Photo courtesy of 275847/Shutterstock.com (cheesecake)
Photo courtesy of Barnaby Chambers/Shutterstock.com (chocolate cake with wine)

Source: Deutsch Family Wines

Adds Spark to End-of-Season Cookouts

(Family Features) “Barbecue” is a word that, when uttered, makes mouths water and keeps folks tending pits and grills for hours at a time. But with little time left for optimal outdoor cooking this season, how do you turn up the heat and ensure your next barbecue is the best of the bunch?

Although the “world’s best” barbecue is perhaps the most feuded-over food claim, it’s hard not to think of the South in connection with best-of-class barbecue.

<p>Southern barbecue, with its time-burnished, rich tradition of cooking meat slowly over a wood fire, offers a distinctive style and unique flavor. Great pitmen come from the South, and many great barbecue showdowns take place in the South, like the Jack Daniel’s® World Championship Invitational Barbecue Contest held annually in Lynchburg, Tennessee. And while the definition of “best barbecue” varies from region to region, there are a few standard Southern barbecue traditions that hold true throughout the entire Southern barbecue belt and beyond.

For one, barbecue in the South usually means pork, but there are a few exceptions; beef is most often the meat of choice for Texas barbecue, and mutton is used in parts of Kentucky.

Another sticking point for Southern barbecue is the sauce. Most would agree that bathing your barbecue with a perfectly seasoned, balanced sauce makes the difference between ho-hum and sublime.

Many sauces contain ingredients such as molasses, brown sugar, tomato paste, Worcestershire sauce, cider vinegar, black pepper, onion, celery, garlic, mustard, cayenne pepper, vegetable oil and salt, with some variations. And while there are some true Southerners that would take issue with any barbecue sauce that’s simply not their own, there are a few bottled sauces that can make your celebration simpler while still holding true to Southern barbecue traditions.

Jack Daniel’s® Barbecue Sauce, for example, is a welcomed Southern guest at any barbecue just burning to make a good impression. Whether it’s the sweet and spicy flavor of Original No. 7 or the genuine wood-smoked flavoring of Hickory Brown Sugar, Jack Daniel’s Barbecue Sauce offers the flavor of the famous Jack Daniel’s Whiskey with just the right amount of Southern hospitality to please everyone.

Yet another long-standing tradition at Southern barbecues are the sides and accompaniments. Some of the most popular items used to complement a traditional barbecue meal include old standards such as cole slaw, baked beans and hush puppies. However, modern-day Southern cooks are more willing to welcome a wider array of accompaniments, including something as delightful as bacon-wrapped barbecued shrimp.

So, light the grill, hum a few bars of the “Tennessee Waltz” and get ready to go out of the season in style — Southern barbecue style, that is. Try these tempting recipes or visit www.JackDanielsSauces.com for ideas on how to inspire your own barbecue specialty. Let’s get to eatin’!

Country-Style Ribs

Makes 4 servings

• 1-1/2 cups Jack Daniel’s® Honey Smokehouse Barbecue Sauce, divided
• 1-1/2 cups Jack Daniel’s Hickory Brown Sugar Barbecue Sauce
• 3 pounds country ribs (boneless pork)
• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup honey

1. Set aside 1/2 cup Honey Smokehouse barbecue sauce to use on cooked ribs.
2. Place ribs in 4-quart saucepot. Combine remaining ingredients and pour over ribs. Cover and simmer 1 hour or until tender. While cooking, prepare grill.
3. Remove ribs from sauce and discard liquid. Grill 15 minutes or until browned. Brush on reserved sauce to finish ribs.

Backyard Brawl Baked Beans

Makes 4 servings

• 4          slices thick-sliced bacon, chopped
• 2          cups chopped onion
• 1/2       green pepper, chopped
• 2          garlic gloves, chopped
• 2          (16-ounce) cans Heinz Vegetarian Beans, drained and rinsed
• 1/3       cup molasses
• 1/2       cup Jack Daniel’s® Spicy Original Recipe Barbecue Sauce
• 1/4       cup packed brown sugar
• 1          tablespoon Lea & Perrins Worcestershire Sauce
• 1          teaspoon dark brown mustard
• 1          tablespoon dry mustard
• 1          tablespoon Heinz Apple Cider Vinegar
• 1/4       tablespoon Liquid Smoke, or to taste
• Salt and freshly ground black pepper

1. In heavy pot, cook bacon over medium heat to render fat. Add onion, green pepper and garlic, and cook until vegetables are soft, about 5 minutes.
2. Stir in beans, molasses, barbecue sauce, brown sugar, Worcestershire sauce, brown mustard, dry mustard, cider vinegar and liquid smoke. Simmer, uncovered, until rich and thickly flavored, 10 to15 minutes, stirring with wooden spoon. Season to taste with salt and pepper.

Note: May also place beans in baking dish and bake in preheated 350°F oven about 30 minutes.

Bacon-Wrapped Barbecued Shrimp

Makes 4 servings

• 1-1/2    cups Jack Daniel’s® Barbecue Sauce
• 1          tablespoon garlic powder
• 2          tablespoons lemon juice
• 1          pound peeled and deveined shrimp
• 1/2       pound pepper bacon (or preferred bacon)

1. Cut bacon slices in half. Cook bacon partially (should not be crisp). Prepare grill.
2. Combine barbecue sauce, garlic powder and lemon juice; pour half of mixture into separate bowl for use later. Dip shrimp into remaining sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Brush grill with vegetable oil, place skewers on hot grill and baste with remaining sauce. Grill approximately 4 to 6 minutes.

Southern-Style Cole Slaw

Makes 4 servings

• 1/4       cup Heinz Apple Cider Vinegar
• 2          tablespoons dark brown sugar
• 1/2       teaspoon celery seed
• 1/2       teaspoon ground turmeric
• 1/4       teaspoon ground ginger
• Pinch of ground allspice
• 3          ounces red onion, finely diced
• 6          ounces green cabbage, coarsely chopped
• 4          ounces cucumbers, peeled and seeded, coarsely chopped
• 3          ounces red pepper, coarsely chopped
• 2          ounces green pepper, coarsely chopped
• 3          tablespoons olive oil

1. In medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to simmer on medium heat.
2. Stir in onion, remove from heat and allow to stand 5 minutes to cool. Meanwhile, toss cabbage, cucumbers and peppers in mixing bowl. In another bowl, whisk olive oil into cooled vinaigrette mixture.
3. Pour mixture over vegetables and toss to coat. Season with salt and pepper to taste.

Source: Jack Daniel's Sauces

Savory Honey Mustard Poached Pears and Figs

Submitted by Pamela V.
Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 25 minutes

• 2 cups College Inn® Chicken Broth
• 1 cup dry white wine
• 1 cup water
• 1/2 teaspoon Dijon mustard
• 3 tablespoons honey, divided
• 1 tablespoon lemon juice
• 2 bay leaves
• 4 pears (firm variety such as Bosc), peeled, halved and cored
• 6 ounces dried figs, stems removed
• 1/2 cup chopped hazelnuts
• 1/2 cup crumbled blue cheese or goat cheese

1. Trace diameter of large saucepan onto parchment paper. Cut out and set aside.
2. Combine broth, white wine, water, mustard, 2 tablespoons honey, lemon juice and bay leaves in large saucepan. Bring to a boil, whisking occasionally. Reduce heat to low and simmer 5 minutes.
3. Add pears, core-side-up, and figs; cover with vented parchment paper so pears stay fully submerged.
4. Simmer 20 minutes until pears are fork-tender.
5. Toast hazelnuts in small, non-stick sauté pan over medium high heat, about 2 minutes or until fragrant, stirring constantly. Quickly remove nuts from pan onto a separate plate.
6. To serve, remove pears from poaching liquid and place onto individual salad plates. Drizzle with remaining 1 tablespoon honey and sprinkle with nuts and cheese.

Source: College Inn

(Family Features) Warmer weather is often welcome for a variety of reasons, but there’s something nearly irresistible about enjoying a meal outdoors. Whether you plan to gather on the patio or pack a picnic for the park, dining al fresco is an easy way to turn a meal into a full-fledged event.

Begin your meal with chicken sandwiches crafted on the grill and a seasonal pasta salad on the side then finish it with a glass of white wine and a dessert made for al fresco entertaining – cheesecake topped with fresh berries and mint.

For more al fresco recipes and entertaining tips, visit Culinary.net.

Serve a Sensational Side
This pretty side dish is made for sharing. Made with fiber-rich, whole-wheat pasta, colorful plum tomatoes and balanced out by the crisp, bright flavors of balsamic vinegar and fresh basil, this pasta salad is perfect for outdoor events and gatherings. Find more good-for-you recipes at AICR.org.

Pasta Salad with Tomatoes

Reprinted with permission from the American Institute for Cancer Research
Servings: 8

• 8 ounces whole-wheat small pasta (fusilli or farfalle), cooked according to directions
• 1/4 cup balsamic vinegar
• 4 tablespoons finely chopped fresh basil, divided
• 1 teaspoon turbinado sugar (optional)
• salt, to taste
• freshly ground black pepper, to taste
• 1/8 teaspoon crushed red pepper
• 3 tablespoons extra-virgin olive oil, divided
• 4 cloves garlic, minced and divided
• 1 medium green bell pepper, finely chopped
• 4 plum or Roma tomatoes, coarsely chopped
• 1 slice whole-wheat or multigrain bread

1. In bowl, cover and chill pasta.
2. In large mixing bowl, combine vinegar, 2 tablespoons basil, sugar, salt, pepper, red pepper, 2 tablespoons oil and half of minced garlic. Whisk to combine well. Add pasta, bell pepper and tomatoes, and toss gently until well coated.
3. In food processor or blender, pulse bread to produce coarse crumbs. In medium skillet, heat remaining oil over medium-high heat. Stir in breadcrumbs and garlic. Saute 1 1/2-2 minutes until browned and crisp. Remove from heat and let cool.
4. Top pasta with garlic crumbs and remaining basil.

Pair Like a Pro
When it comes to pairing wine with food, even experts agree that desserts can pose a challenge. A wide variety of flavor combinations can make it hard to find the perfect selection to serve with your sweet treat. While there’s no exact science to wine pairing, these simple tips can help you make your selection.

Sweet Cheesecake
A good rule: the lighter the dessert, the lighter the wine. Avoid heavy reds for a sweeter dessert and instead pair with a crisp white like Chardonnay, such as Joseph Carr from Sonoma, California.

Citrusy Lemon Meringue Pie
Lemon flavors can sometimes be polarizing, but complementing this dessert with an equally citrusy wine can work wonders. Try pairing with a food-friendly pinot grigio or a sauvignon blanc.

Rich Chocolate Cake
Red wine with chocolate seems like a no-brainer, but not all red wines are created equal. For a richer delicacy like this devil’s food cake, try something like Villa Pozzi Nero D’avola, a more fruit-forward, easy-drinking red varietal.

For more tips and wine selections, visit winefix.com.

New York-Style Honey Cheesecake

Recipe courtesy of the National Honey Board

• 2 cups graham cracker crumbs
• 1/2 cup butter or margarine, melted
• 4 packages (8 ounces each) cream cheese
• 3/4 cup honey
• 1/4 cup flour
• 5 eggs
• 1/3 cup heavy cream
• 1 tablespoon lemon zest, grated
• 1 teaspoon vanilla
• fresh berries, for garnish
• fresh mint, for garnish

1. To make crust: In small bowl, stir together graham cracker crumbs and butter until well blended. Press mixture evenly onto bottom and sides of greased 9-inch springform pan; set aside.
2. Heat oven to 350° F.
3. To make filling: In electric mixer bowl, combine cream cheese, honey and flour. Beat until smooth. Add eggs one at a time, beating well after each. Beat in cream, lemon zest and vanilla.
4. Pour cream cheese mixture over crust; bake 15 minutes. Lower oven temperature to 200 F and bake 1 hour and 30 minutes longer, or until center no longer looks wet or shiny.
5. With oven off and door ajar, let cheesecake cool 1 hour in oven. Remove cheesecake to rack to cool completely.
6. Cover and refrigerate cheesecake at least 4 hours before serving. Garnish with fruit and fresh mint. Pair with chardonnay like Joseph Carr.

Go for Grilled Chicken
Few things go better with warm weather than firing up the grill and enjoying a meal in the fresh air. These chicken sandwiches, which are topped with Brie, pesto, fresh tomato and arugula on sourdough bread and toasted on the grill, are just the excuse you need to get outside and enjoy the weather with family and friends. Find more patio-perfect recipes at chickenroost.com.

Grilled Chicken Sandwiches with Pesto, Brie and Arugula

Recipe courtesy of the National Chicken Council
Servings: 4

• 1/2 cup olive oil, divided
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1 pound thin-cut chicken cutlets
• 1/4 cup basil pesto, divided
• 1 large tomato
• 8 slices crusty sourdough bread
• 4 ounces Brie, thinly sliced
• 1 cup packed baby arugula

1. Heat grill to high.
2. Combine 1/4 cup olive oil, lemon juice, garlic, salt and pepper; pour into plastic zipper bag. Add chicken, seal and marinate at least 30 minutes.
3. Grill chicken 2-3 minutes, turn and grill another 2-3 minutes, or until chicken registers internal temperature of 160 F. Remove and reserve.
4. Spread each piece of bread with 1/2 tablespoon pesto. Slice tomato into eight slices.
5. Place chicken on four bread slices. Top with Brie slices, arugula and two tomato slices. Top with remaining bread slices, pesto side toward tomato.
6. Brush outside of each sandwich with about 1/2 tablespoon of remaining olive oil. Place on grill, reduce heat to medium and grill 2-3 minutes per side, or until bread is nicely toasted and cheese is melted.
7. Remove from heat, cut each sandwich in half and serve.

Photo courtesy of Getty Images (pasta salad)

Photo courtesy of 275847/Shutterstock.com (cheesecake)

Photo courtesy of Getty Images (grilled chicken sandwich)

Source: Culinary.net

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Boost every moment with versatile peanut butter

(Family Features) Whether you’re a fitness junkie, busy parent, sleep-deprived student or diehard sweet tooth, peanut butter is an ingredient that sticks for all of life’s moments. With a healthy boost of protein and energy, peanut butter is perfect as an on-the-go snack, fuel for a workout, a reliable family meal or a decadent dessert.

There’s no shortage of delicious ways to pack peanut butter into diverse dishes throughout the day:

• Add peanut butter to your favorite fruit smoothie for a nutty new flavor.
• Encourage children to experiment with the essential spread and go beyond PB and J by replacing fruit for the jelly or stirring peanut butter or peanut butter powder into their yogurt.
• A simple peanut butter and honey sandwich makes a great on-the-go snack you can throw in your gym bag or tuck away in a drawer at work.
• Add peanut butter to a sauce or salad dressing for an extra zip of flavor and protein.

Find more creative ways to enjoy peanut butter with these winning recipes from Southern Peanut Growers’ annual PB My Way recipe contest, and explore additional dishes that celebrate this versatile ingredient at peanutbutterlovers.com.

Veggie Sammies with Peanut Butter Satay Sauce

Recipe courtesy of Ben M., San Francisco, California
Serves: 2

• 4 tablespoons creamy peanut butter
• 3 tablespoons lime juice
• 2 tablespoons water
• 4 teaspoons hoisin sauce
• 2 teaspoons soy sauce
• 2 teaspoons sriracha
• 2 French baguette rolls (6 inches each)
• 1/2 cup sliced cucumber
• 1/2 cup white onion
• 1/2 cup red bell pepper
• 1/2 cup purple cabbage
• 1/2 cup fresh cilantro

1. In small bowl, combine peanut butter, lime juice, water, hoisin sauce, soy sauce and sriracha. Mix well.
2. Spread sauce on both sides of bread then layer with cucumber, onion and bell pepper. Top with cabbage and cilantro leaves.

Graceland Mini Cupcakes

Recipe courtesy of Linda D., Coconut Creek, Florida
Serves: 36

Cupcakes:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 ripe bananas
• 1/2 cup light sour cream
• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons canola oil
• 3/4 cups sugar
• 2 large eggs, at room temperature
• 1 large egg white, at room temperature
• 1 teaspoon vanilla extract

Peanut Butter Filling:

• 1/4 cup creamy peanut butter

Bacon Topping:

• 4 slices bacon
• 1/2 cup brown sugar

Frosting:

• 8 ounces low-fat cream cheese
• 1/2 cup butter
• 1/2 cup creamy peanut butter
• 2 teaspoons vanilla extract
• 3/4 cups confectioners’ sugar

1. Heat oven to 350°F. Line cupcake tins with paper liners and lightly spray with cooking spray.
2. To make batter: In medium bowl, combine flour, baking powder and salt. Stir to combine and set aside.
3. In small bowl, mash bananas and add sour cream. Mix well and set aside.
4. Using electric hand mixer, beat butter, oil and sugar until incorporated, about 3-5 minutes. Add eggs, egg white and vanilla. Mix until combined. Slowly add half the dry ingredients and mix until almost incorporated. Add sour cream and banana mixture and gently fold into batter. Add rest of dry ingredients until combined.
5. Spoon batter into lined cupcake pans. Bake 18-20 minutes and let cool.
6. After cooling about 30-45 minutes, use paring knife to cut small circle in middle of top of cupcakes and remove plug, creating a well about halfway down cupcake. Add peanut butter to piping bag and fill each hole. Set aside.
7. In medium bowl, dredge both sides of bacon slices in brown sugar. Place on foil-lined baking sheet; bake 10 minutes. Flip and bake another 6-8 minutes. Remove bacon from oven and place on plate to cool. Once cool, chop bacon and set aside.
8. To make frosting: In large bowl, combine cream cheese, butter, peanut butter and vanilla extract. Mix until combined. Add confectioners’ sugar and mix until well-combined.
9. Add frosting to piping bag. Pipe a dollop of frosting onto each cupcake and sprinkle with candied bacon pieces.

Peanut Apple Chicken Curry

Recipe courtesy of Jess A., Berkeley, California
Serves: 4

Sauce:

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1/4 cup scallions, chopped
• 1 cup creamy peanut butter
• 2 teaspoons rice wine vinegar
• 1 3/4 cups apple juice
• 1 3/4 cups coconut milk
• 1/4 cup brown sugar
• 1/4 teaspoon cayenne pepper (optional)

Chicken:

• 2 tablespoons olive oil
• 1/2 small yellow onion, chopped
• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch strips
• 1 medium apple, peeled, cored and chopped
• salt, to taste
• pepper, to taste
• cooked rice (optional)

1. To make sauce: In medium to large saucepan, heat oil over medium heat. Add garlic, curry powder and scallions. Saute 1 minute.
2. Add peanut butter, vinegar, apple juice, coconut milk, brown sugar and cayenne. Bring to simmer, reduce heat and cook over low heat, stirring frequently, about 10-15 minutes.
3. Meanwhile, in large skillet, heat oil. Add onion and stir fry about 2-3 minutes until onions start to become opaque.
4. Add chicken and apples, and stir until chicken is cooked completely. Add peanut sauce and cook until heated evenly, about 2-5 minutes. Season with salt and pepper, to taste. Serve warm over rice, if desired.

Source: Peanut Growers

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Ingredients

• 1/4 cup Dijon-style mustard
• 2 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 teaspoons snipped fresh rosemary
• 2 teaspoons smoked paprika
• 4 cloves garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Dash cayenne pepper
• 2 pounds beef sirloin

Preparation

1. In small bowl, whisk together mustard, vinegar, soy sauce, honey, rosemary, paprika, garlic, salt, pepper and cayenne pepper. Cover and let stand at room temperature for at least 1 hour to blend flavors.
2. Trim meat if needed and cut into 1 1/2 inch pieces. Transfer to large bowl.
3. Spoon half of mustard mixture over beef; toss gently to coat. Place in zipper plastic bag and marinate for least an hour in the refrigerator.
4. On 10-inch skewers, thread meat, leaving 1/4 inch between pieces.
5. Preheat grill.
6. Reduce heat to medium (on a gas grill). Place meat skewers on grill rack over heat. Cover and grill 8 to 10 minutes or until meat reaches desired doneness, turning once and brushing with remaining mustard mixture halfway through grilling.

Preparation Time

30 minutes, plus marinade time

Cook Time

10 minutes

Serves

6

Notes, Tips & Suggestions

By Shana Beattie

SOURCE: United Soybean Board

Sweet Southern Slow-Cooker Ham
Ham, Apple and Cheddar Crepes

(Family Features) This year, make your Easter ham effortless by ditching the oven and using your slow cooker instead. While most people think about slow cooking for staples like chili and stew, it’s also perfect for center-of-the-plate feasts — like an Easter ham.

Using the slow cooker, you can minimize both prep time and cleanup time, leaving plenty of room in the day for church, hunting eggs and enjoying time with your loved ones.

Ham is a tradition for many families this time of year, and because it pairs well with a multitude of ingredients, you can create a unique dish every time.

For a fresh spin on the classic ham, try this Sweet Southern Slow-Cooker Ham recipe from the National Pork Board. Apple cider and bourbon (or vanilla extract, if you prefer) combine to create a rich flavor complemented by the sweetness of brown sugar.

Round out your Easter menu by pairing your ham with classic sides such as oven-roasted carrots, asparagus wrapped in bacon and mashed sweet potatoes.

You can also use leftover ham for flavor-packed recipes like Ham, Apple and Cheddar Crepes, which are ideal for a family-style brunch.

To get inspired by more ham and Easter meal ideas, visit PorkBeinspired.com or Facebook.com/PorkBeinspired.

Easter Ham Pin-spiration Sweepstakes

Enter the National Pork Board’s Easter Ham Pin-spiration Sweepstakes at PorkBeinspired.com/EasterHam for the chance to win an Easter gift basket with everything you need for this year’s celebration.

Sweet Southern Slow-Cooker Ham

Ingredients

• 1 bone-in fully cooked ham, about 5 1/2 pounds
• 1 cup apple cider
• 1/2 cup dark brown sugar
• 1/3 cup Kentucky bourbon
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 4 fresh thyme sprigs

Preparation

1. Place ham in large slow cooker. Whisk cider with brown sugar, bourbon, honey and mustard. Slowly pour over ham. Scatter thyme sprigs into slow cooker.
2. Cook on high for 4 hours or on low for 8 hours, or until very tender. Remove ham to rest on cutting board. Pass remaining cooking liquid through fine mesh sieve into saucepan. Simmer for 10 minutes or until slightly reduced. Carve ham into serving pieces. Brush ham pieces with cooking liquid before arranging on platter. Serve warm or at room temperature.

Preparation Time

10 minutes

Cook Time

4 to 8 hours

Serves

12 servings

Notes, Tips & Suggestions

For a non-alcoholic alternative, replace the bourbon with 1/4 cup water and 1 tablespoon vanilla extract.

Ham, Apple and Cheddar Crepes

Ingredients

• 3 cups ham, shredded and warmed
• 1 3/4 cups 2% milk
• 1/4 cup unsalted butter, melted
• 4 large eggs
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 Granny Smith apple, halved, cored and thinly sliced

Cheese Sauce

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup 2% milk
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup white cheddar cheese, shredded
• 2 tablespoons fresh chives, finely chopped

Preparation

1. Pour milk, butter, eggs and salt in blender. Mix until well combined. Add flour. Mix for 15 to 20 seconds or until smooth. Let stand for 10 minutes.
2. Heat an 8-inch crepe pan or nonstick skillet over medium heat. Coat well with nonstick cooking spray. Pour 1/4 cup batter into pan, swirl to fully cover bottom of pan. Cook for 1 minute or until crepe begins to curl around edges. Carefully flip and cook for an additional 30 seconds or until set. Transfer to plate. Repeat with additional cooking spray and remaining batter. Layer cooked crepes between pieces of wax paper to prevent sticking.
3. Lay a crepe on clean work surface. Arrange few slices of apple on quarter of crepe; top with shredded ham. Fold crepe in half to cover filling and fold in half again to create triangular shape. Repeat with remaining crepes, apple and ham. Place on parchment-lined baking sheet and hold in warm oven until ready to serve, or up to 30 minutes.
4. For cheese sauce, melt butter in saucepan set over medium heat. Stir in flour until well coated. Cook, stirring constantly, for 2 minutes or until pale and smooth. Whisk in milk, a splash at a time, until smooth; stir in mustard, salt and pepper. Cook, stirring constantly, for 5 minutes or until thick enough to coat back of spoon. Remove from heat. Whisk in cheese, a small handful at a time, until melted and smooth.
5. Place filled crepes on each plate. Spoon cheese sauce over each crepe and sprinkle with chives.

Preparation Time

20 minutes

Cook Time

30 minutes

Serves

6 servings

Notes, Tips & Suggestions

All the elements of the recipe can be prepared a day in advance and gently warmed before assembling.

SOURCE: National Pork Board