recipes

Holiday 28 November 2018

Holiday Foods with Heightened Flavor

(Family Features) Holiday hosting is all about providing guests a cozy atmosphere, good company and, quite often most importantly, food that tastes as good as it looks. While mixing and matching quality ingredients for dishes that appeal to the crowd is key to achieving successful seasonal flavors, you can take it a step further with the kitchen equipment used to craft those crave-worthy meals.

14532 detail image embed2Cookware that boosts the flavor profiles of holiday dishes can take your hosting to the next level, and these recipes from chef Chris Scott of soul food restaurant Butterfunk Kitchen highlight the importance of the tools you use.

Served as the main course, Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples combines the savory taste of pork with sweet apples for classic complementary flavors. Paired with Scott’s Cauliflower Rice and Beans, this menu offers flavors that both comfort and surprise. That enjoyment can be heightened by the cook’s experience when he or she uses equipment like Anolon Accolade Cookware to bring the dishes to life. Made with metal strategically placed where it’s most needed for efficient heat distribution and optimized cooking results, the cookware’s triple-layer nonstick coating inside and out translates to easy food release and cleanup, ensuring the delight lasts from cooking to clean-up.

Whether enjoyed as dessert or a morning treat, Cinnamon Rolls with Dried Cranberries and Pecans serve up a combination of soft, warm dough with a pecan crunch to satisfy each guest’s sweet tooth.

For those holiday delights that require time in the oven, an option like the Anolon Eminence Bakeware line provides heavy-duty steel construction and rolled rims for even heating, durability and warp resistance for an elegant and sophisticated look that’s as practical as it is appealing.

Find more holiday recipes and kitchen solutions at anolon.com.
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Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples

Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 4 servings

  • Anolon Accolade Saute Pan
  • 1          tablespoon olive oil
  • 1          pork tenderloin (8 ounces), cleaned
  • salt, to taste
  • pepper, to taste
  • 3          carrots, peeled and cut into pieces
  • 2          apples, cut into wedges
  • 4          baby bliss potatoes, halved
  • 1          leek, cleaned and halved
  • 3          cups apple cider
  • 1/4       cup apple cider vinegar
  • 1/4       cup brown sugar
  1. Heat oven to 400° F. Heat saute pan over medium-high heat; add olive oil. Season pork tenderloin with salt and pepper, to taste, and sear on all sides until brown.
  2. In same pan, add carrots, apples, potatoes and leek. Reduce heat to medium and cook 3 minutes until vegetables have some color.
  3. Deglaze pan with apple cider, apple cider vinegar and brown sugar.
  4. Put pan in oven and cook 15 minutes. Remove pan from oven.
  5. Remove pork from pan and let rest on cutting board. Put saute pan with vegetables and liquid back in oven 3 minutes until liquid is reduced and syrupy. Vegetables should be well glazed when finished.
  6. Slice pork and plate. To serve, place glazed vegetables and pan drippings over meat.

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Cinnamon Rolls with Dried Cranberries and Pecans

Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 24 cinnamon rolls

Cinnamon Rolls:

  • Anolon Accolade Saucepan
  • 2          cups milk
  • 1/2       cup water
  • 1/2       cup butter
  • 1/3       cup cornmeal
  • 2          teaspoons salt
  • 7          cups all-purpose flour, divided
  • 2          packages (4 1/2 teaspoons) active dry yeast
  • 2          eggs

Topping:

  • 2          cups packed brown sugar
  • 1/2       cup butter
  • 1/2       cup milk
  • 1          cup chopped pecans

Filling:

  • 1/4       cup butter, softened
  • 2          tablespoons ground cinnamon
  • 1/2       cup sugar
  • 1          cup dried cranberries
  • 1          cup chopped pecans
  1. To make Cinnamon Rolls: In saucepan, combine milk, water, butter, cornmeal and salt; bring to boil, stirring frequently. Set aside to cool to 120-130° F.
  2. In separate bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture and, using mixer, beat on low until smooth. Add eggs and 1 cup flour; mix 1 minute. Stir in remaining flour, as necessary, to form soft dough.
  3. Turn dough onto floured surface; knead until smooth and elastic. Place in greased bowl, cover and let rise until doubled in size, about 1 hour.
  4. To make Topping: In saucepan, combine brown sugar, butter and milk; bring to boil, stirring occasionally. Pour into greased baking pan. Sprinkle with pecans; set aside.
  5. Heat oven to 375° F.
  6. To make Filling: Punch dough down, divide in half. Roll each half into rectangle; spread with softened butter. Combine cinnamon and sugar; sprinkle heavily over butter. Sprinkle cranberries and pecans over top. Roll up dough from one side. Pinch seams and turn ends under. Cut each roll into 12 slices. Place slices cut-side down in baking pan. Cover and let rise until nearly doubled in size, about 30 minutes.
  7. Bake 25 minutes, or until golden brown. Remove from oven and let cool about 1 minute. Invert onto serving platter.

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Holiday Cauliflower Rice and Beans

Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 8 servings

  • Large Anolon Accolade Skillet
  • 1          large head cauliflower
  • 1/4       cup butter
  • 1/2       cup black eyed peas, drained and rinsed
  • 1          tablespoon Cajun seasoning
  • 2          tablespoons parsley, chopped
  • 1/3       cup dried cranberries
  • 1          cup roasted butternut squash, diced
  • 1          tablespoon fresh chopped sage
  1. Wash and thoroughly dry cauliflower; remove all greens.
  2. Use box grater and grate into “rice.”
  3. Using skillet, heat butter until melted and beginning to become toasty. Add cauliflower rice and cook until soft, constantly stirring. Add black eyed peas, Cajun seasoning and parsley; stir and cover with lid. Reduce heat to low and cook 5 minutes. Add dried cranberries, roasted butternut squash and sage.

Source: Anolon

Watch this video to see how to make this delicious recipe!

Healthy 13 February 2017

Protein Power

Give your favorite recipes an extra protein boost

(Family Features) Anything is possible when you have the energy to take on the day. Protein shakes have grown in popularity because they’re a convenient and healthy way to curb hunger and give your body sustained energy. Plus, they can give your favorite recipes a protein boost.

When choosing a shake, look for an option such as Premier Protein Shakes, which can help provide fuel to make the day yours with sweet and savory recipes from cinnamon rolls and bread pudding to soups and twice-baked potatoes. Each single-serve, 160-calorie shake is packed with 30 grams of protein, is low in fat and contains just 1 gram of sugar.

Explore more energy-boosting recipes plus nutrition facts and tips at PremierProtein.com or Facebook.com/PremierProtein.

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Old-Fashioned Caramel Cinnamon Rolls

Servings: 9

Rolls:

  • 1 cup Premier Protein Caramel Shake
  • 2 1/4 teaspoons (1 packet) yeast
  • 4 tablespoons unsalted butter, melted and divided, plus additional for greasing bowl and pan
  • 1/4 cup sugar, plus 3 tablespoons, divided
  • 1/2 teaspoon salt
  • 1 egg
  • 1 1/4 cups all-purpose flour, plus additional for kneading and rolling
  • 1 1/4 cups whole-wheat flour
  • 1 1/2 teaspoons cinnamon

Glaze:

  • 1/2 cup confectioners’ sugar
  • 1 tablespoon Premier Protein Caramel Shake
  1. Heat protein shake in microwave or on stove to about 110° F, or warm to touch but not boiling.
  2. In medium bowl, sprinkle yeast over warm protein shake and stir to combine. Let sit 3 minutes. Add 2 tablespoons melted butter, 1/4 cup sugar, salt and egg, and mix until well combined. Gradually add flour, stirring after each addition. Once dough is no longer too sticky to handle, turn dough out onto lightly floured surface. Knead 3-5 minutes to make moderately soft dough. Shape dough into ball.
  3. Place dough in lightly greased bowl; turn once. Cover and let rise in warm place until size has doubled (about 1 hour). Punch dough down, cover and let rise 1 additional hour. Punch dough down.
  4. Grease 8-by-8-inch glass or metal baking dish and set aside.
  5. In separate bowl, combine remaining sugar and cinnamon. On lightly floured surface, roll dough into 12-by-8-inch rectangle. Using pastry brush, brush about 1 1/2 tablespoons of remaining butter evenly over dough. Sprinkle 2/3 of cinnamon sugar mixture over dough.
  6. Using pizza cutter or knife, cut dough into nine even 12-inch strips. Roll each strip tightly, sealing ends by pressing into dough. Arrange rolls in prepared pan. Pour remaining butter over buns then sprinkle remaining cinnamon and sugar on top. Let rise uncovered 30 minutes.
  7. Heat oven to 350° F. Bake rolls 25-30 minutes, or until lightly browned.
  8. While rolls cool slightly, prepare glaze. In small bowl, whisk together confectioners’ sugar and protein shake until smooth. Drizzle rolls with glaze. Serve warm.

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Orange and Vanilla Butternut Squash Soup

Servings: 4

  • 2 pounds (about 4 cups) butternut squash, peeled and cubed
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon cardamom
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups chopped leeks, white and light green parts only
  • 2 tablespoons medium or dry sherry
  • 1 quart low-sodium vegetable broth
  • 1/2 teaspoon orange zest
  • 1/2 cup Premier Protein Vanilla Shake
  • 1/4 teaspoon freshly ground black pepper
  1. Heat oven to 400° F. Line baking sheet with foil.
  2. In large bowl, toss squash with 1 tablespoon olive oil, 1/4 teaspoon salt, cardamom and nutmeg. Place on baking sheet and roast 25 minutes, stirring halfway through cooking time.
  3. Meanwhile, in 3-quart pot over medium-high heat, heat remaining olive oil. Add leeks, reduce heat to medium-low and cook 15 minutes, stirring often, until caramelized.
  4. Remove squash from oven and add to leeks. Stir in sherry and broth. Bring to boil, reduce heat to medium-low and simmer uncovered 30 minutes.
  5. Remove from heat and blend to desired consistency using immersion or standard blender. Reheat if desired. Stir in orange zest, protein shake, remaining salt and pepper. Serve immediately.

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Twice-Baked Sweet and Savory Potatoes

Servings: 4

  • 2 medium sweet potatoes
  • 2 slices thick-cut bacon
  • 1/2 cup finely chopped shallots
  • 1/2 cup Premier Protein Vanilla Shake
  • 1/8 teaspoon salt
  • 1/16 teaspoon black pepper
  • 1/8 teaspoon cumin
  • cayenne pepper, to taste
  • 1/4 cup grated sharp cheddar cheese, divided
  1. Heat oven to 400° F.
  2. Prick potatoes with fork and bake 45-60 minutes.
  3. During last 15 minutes, cook bacon in small pan until crispy. Drain all but 1 teaspoon of fat and cook shallots over low heat until caramelized, about 5 minutes.
  4. When potatoes are soft and cooked, remove from oven and carefully cut in half lengthwise. Scoop out soft flesh, keeping outside shell intact.
  5. In bowl, mash potato flesh with cooked shallots, protein shake, salt, pepper, cumin, cayenne and 2 tablespoons cheese.
  6. Fill empty potato shells with mixture. Top with remaining cheese and crumbled bacon.
  7. Bake 10 minutes, or until potatoes are hot. Turn on broiler and cook, watching carefully, until cheese is lightly browned. Serve immediately.

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Double Chocolate Breakfast Bread Pudding

Servings: 4

  • 2 eggs, slightly beaten
  • 1 Premier Protein Chocolate Shake
  • 1 teaspoon ground cinnamon or nutmeg
  • 1 teaspoon butter
  • 6 cups (about 6 slices) soft white or whole-wheat bread cubes
  • 2 tablespoons dark chocolate chips
  • 2 teaspoons confectioners’ sugar
  1. Heat oven to 350° F.
  2. In medium bowl, whisk together eggs and protein shake, followed by cinnamon or nutmeg.
  3. Grease 8-by-8-inch glass baking dish with butter. Add bread cubes. Pour egg mixture over bread. Mix gently to coat. Sprinkle in chocolate chips.
  4. Bake uncovered 20 minutes, or until knife inserted 1 inch from edge comes out clean. Sprinkle with confectioners’ sugar. Serve warm.

Source: Premier Protein

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Dessert 20 January 2017

Mentor Knows Best

The Mother’s Day Edition

(Family Features) Whether she’s your mom or a “like-a-mother” mentor, chances are you’ve got a lot to thank her for this Mother’s Day. It’s a time for celebrating your biggest supporters, number one fans and best friends.

In life, we’re lucky to form relationships with women we can learn from and grow with. Beth Somers, Elizabeth Nelson and Emily Tatak from the Wilton Test Kitchen consider themselves lucky.

Beth Somers, Director of Creative Content Development, owes her start to her former boss Milette Raz. Raz is trained in the Wilton Method of Cake DecoratingTM and taught Somers how to decorate. But Somers thinks of Raz as so much more — calling her a mentor, her second mother and her friend. Years after working together, the duo teamed up for Cupcake Wars on the Food Network, returning home as champions of season six with winning recipes like Tropical Getaway Cupcakes.

Elizabeth Nelson, Assistant Culinary Specialist, attributes her love of baking to her grandma Ann, learning the basics with her and picking up passed down recipes that she brought with her to college. She looks up to her mother, her grandmother and her great-grandmother, whom she’s told she also gets her competitive nature from. Nelson and her grandmother went through a lot of trial and error together to come up with what they believe is the perfect cinnamon roll recipe, very similar to this recipe for Cinnamon Rolls with Caramel Glaze.

For Emily Tatak, preserving family recipes and continuing the traditions around the holidays and in the kitchen led to her career at Wilton as an Assistant Culinary Specialist. She owes her inspiration to her mom, who taught her how to bake. Together they iced cakes, decorated sugar cookies and even made a gingerbread house from scratch. Keeping with tradition, celebrating the holidays without grandma Irene’s Kolachy recipe just wouldn’t be the same.

For more recipe ideas to honor your mother or special mentor, visit s.wilton.com/MentorKnowsBest.

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Cinnamon Rolls with Caramel Glaze

Servings: 1 dozen rolls

Rolls:
  • 1 1/3 cups warm milk (105°F)
  • 2 packages (1/4-ounce each) active dry yeast
  • 1/4 cup granulated sugar, divided
  • 1/2 cup (1 stick) butter, softened
  • 2 egg yolks
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 3/4 teaspoon salt
  • 4 cups bread flour, plus more for dusting
Filling:
  • 1/2 cup (1 stick) butter, softened
  • 1/3 cup granulated sugar
  • 2 tablespoons bread flour
  • 2 tablespoons ground cinnamon
Glaze:
  • 1/4 cup (1/2 stick) butter
  • 1/2 cup lightly-packed light brown sugar
  • 1/2 cup heavy whipping cream
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 cup confectioners’ sugar (about 1/4 pound)
  1. For rolls, stir together warm milk, yeast and 1 tablespoon sugar in large bowl. Let stand 5–10 minutes or until foamy. Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla and salt. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour, 1 cup at a time, and mix on medium speed until smooth, elastic dough forms, about 5 minutes.
  2. Spray large bowl with vegetable pan spray. Form dough into ball, place into bowl and cover with plastic wrap. Let stand in warm place for 45 minutes or until doubled in size.
  3. For filling, stir together butter, sugar, flour and cinnamon in medium bowl until well-combined.
  4. Prepare 13-by-9-inch pan with vegetable pan spray.
  5. Punch dough down and roll out to 18-by-14-inch rectangle on floured surface. Spread filling onto dough and roll up from long end, like a jelly roll. Pinch seam to seal, trim ends and cut into 12 equally-sized pieces.
  6. Place rolls into prepared pan; cover with plastic wrap and let rise 25–30 minutes or until doubled in size.
  7. Meanwhile, heat oven to 350°F. Remove plastic wrap from rolls and bake 25–29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze.
  8. For glaze, melt butter in saucepan over medium heat. Add brown sugar and cream. Cook over medium-high heat until mixture reaches a simmer; cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Whisk in confectioners’ sugar until smooth. Pour glaze over warm rolls. Serve warm.

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Grandma’s Kolachy Cookies

Servings: 6 1/2 dozen cookies

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2 cups all-purpose flour
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/2 teaspoon salt
  • Poppy seed, apricot and strawberry pastry filling
  • Confectioners’ sugar, for dusting
  1. In large bowl, beat cream cheese and butter with electric mixer on medium speed until well combined. Add flour, vanilla and salt; beat until just combined. Divide dough into 2 disks. Wrap with plastic wrap and chill at least 12 hours.
  2. Heat oven to 375°F.
  3. Working with 1 disk at a time, roll each to 1/8-inch thickness on generously floured surface. Cut cookies using 2-inch round cutter. Place on cookie sheet and make indentation in dough with thumb. Spoon 1/2 teaspoon pastry filling into each indentation.
  4. Bake 16–18 minutes or until edges are lightly browned. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. Dust with confectioners’ sugar before serving.

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Tropical Getaway Cupcakes

Servings: 2 dozen

Cupcakes:
  • 2 eggs plus 4 egg whites, lightly beaten (reserve 2 yolks for filling)
  • 1 cup cream of coconut
  • 1/2 cup water
  • 1 teaspoon coconut extract
  • 1/2 teaspoon Wilton Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1-1/2 cups sweetened shredded coconut, coarsely chopped
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (1 1/2 sticks) butter, softened and cut into tablespoons
Filling:
  • 2 egg yolks
  • 3 tablespoons cornstarch
  • 1 1/4 cups thick mango juice, divided
  • 1 tablespoon granulated sugar
  • Pinch salt
Icing:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 tablespoon finely grated orange zest (about 1 orange)
  • 1 teaspoon Wilton Pure Vanilla Extract
  1. Heat oven to 350°F. Line muffin pans with baking cups.
  2. In large bowl, whisk together eggs, egg whites, cream of coconut, water, coconut and vanilla extracts until well combined.
  3. In large bowl, mix flour, shredded coconut, sugar, baking powder and salt with electric mixer on low speed until combined, about 15 seconds. Add butter, 1 tablespoon at a time, continuing to beat on low speed until mixture looks dry and crumbly and largest chunks of butter are about 1/4 inch in diameter, about 30 seconds. Stop mixer and add half of liquid ingredients. Beat on low speed until flour mixture is moistened, about 15 seconds. Increase mixer speed to medium and beat until light and fluffy, about 45 seconds. With mixer still running, slowly stream in remaining liquid. Stop mixer and scrape sides and bottom of bowl. Beat on medium speed for an additional 30 seconds. Divide batter evenly into baking cups, filling about 2/3 full.
  4. Bake 18–22 minutes, or until toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
  5. For filling, whisk together egg yolks, cornstarch and 1/4 cup mango juice in small bowl until smooth.
  6. In saucepan, combine remaining 1 cup mango juice, sugar and salt. Bring to boil over medium-high heat. Slowly stream half of hot liquid into egg yolk mixture, whisking constantly. Add egg yolk mixture back into saucepan and reduce heat to medium. Cook, stirring constantly, until mixture thickens and boils. Strain through fine mesh sieve. Cool completely.
  7. For icing, beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy; gradually add confectioners’ sugar, 1/2 cup at a time, scraping down bottom and sides of bowl as necessary. Add orange zest and vanilla extract and beat until fully incorporated.
    To assemble, remove center of cupcake with coring tool or paring knife. Fill with mango filling. Pipe icing onto cupcakes.

Note: Stir cream of coconut before measuring it, as it tends to settle as it sits. Coconut can be coarsely chopped in food processor or with knife.

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