recipes

Holiday 20 January 2017

Happier Holiday Hors D’oeuvres

(Family Features) Holiday entertaining is all about food, wine and quality time with family and friends. This year, try a new approach to holiday get-togethers by hosting an hors d’oeuvres party.

Skip the hassle of preparing a full meal by serving a number of small bites, dips and spreads for your guests to enjoy. Most hors d’oeuvres can be prepared ahead of time so you can spend more time with your guests instead of in the kitchen, making it easy to entertain flawlessly.
The best part is you don’t have to break the bank to host a fabulous holiday gathering. By switching from national name brands to a grocer like ALDI, party essentials and seasonal must-haves, such as holiday gifts and baking necessities, can be as much as 50 percent less. Manufactured by many of the nation’s leading food producers, these exclusive brand items often meet or exceed the quality and taste of the national name brands.

Try these hors d’oeuvre serving tips from food stylist and loyal ALDI shopper Janice Stahl:

  • Rethink the regular: Surprise guests and get creative with classic recipes by changing the presentation. Square pizza bites, circular tea sandwiches or star-shaped fruit make entertaining fun.
  • Keep hors d’oeuvres simple: Serve foods that are bite-sized and easy to pick up. Try skewers to create festive kabobs, which are perfect for nibbling.
  • Presentation is everything: Experiment with serving pieces like vases, champagne glasses or appetizer cups that add special interest to bite-sized snacks from chips and dip to shrimp cocktail.

With these simple tips and recipes, you’ll be ready to throw a festive holiday hors d’oeuvres party that’s easy and affordable. Visit www.aldi.us for more entertaining ideas.

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Cranberry Shrimp Ceviche Cups

$0.58 per serving at ALDI
Recipe courtesy of Chef Alyssa, ALDI Test Kitchen
Prep time: 20 minutes, plus 1 hour to chill
Cook time: 3 minutes
Yields: 16 ceviche cups

  • 1 1/2 teaspoons iodized salt, divided
  • 16 ounces medium raw shrimp, thawed
  • 1 cup dried cranberries
  • 1/2 red onion, roughly chopped
  • 1/2 cup fresh parsley
  • 1/2 jalapeno, roughly chopped
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/4 teaspoon crushed red pepper or ground black pepper
  • 1 teaspoon oregano
  • 16 ounces tortilla chips
  • 2 limes cut into wedges
  • Fresh cranberries, optional
  1. Bring medium pot of water to a boil. Season with 1 teaspoon salt.
  2. Add shrimp and cook for 3 minutes. Immediately plunge cooked shrimp into ice water bath. Peel shrimp and place in flat dish.
  3. In food processor, combine cranberries, red onion, parsley and jalapeno. Pulse until finely chopped.
  4. Add cranberry mixture to shrimp.
  5. Add lemon juice, lime juice, remaining salt, crushed red pepper and oregano. Stir to combine ingredients thoroughly.
  6. Refrigerate for 1 hour.
  7. To assemble, spoon ceviche, about 4 to 5 shrimp each, into small clear cups or glasses. Garnish with tortilla chips and lime wedges.

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Pistachio Lemon Truffles

$0.43 per serving at ALDI
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 30 minutes, plus 1 hour to chill
Cook time: 30 minutes, plus 1 hour to chill
Yields: 24 truffles

  • 1 1/4 cups pistachios, shelled
  • 8 ounces cream cheese
  • 4 ounces plain goat cheese
  • 3/4 cup dried mixed berries, chopped
  • 1/2 teaspoon iodized salt
  • 1 teaspoon fresh lemon juice
  • 4 teaspoons finely chopped lemon zest
  • Pinch ground black pepper
  1. Roughly chop pistachios, place in bowl.
  2. With electric mixer, cream together remaining ingredients. Refrigerate for 1 hour.
  3. Scoop tablespoon size balls of cheese mixture and roll in pistachios to coat.
  4. To serve, sprinkle platter with remaining pistachios and place truffles on top. Serve with crackers.
Signature Drink

A signature drink is a must at any holiday soiree. Get creative by offering guests a specialty cocktail that matches the color scheme for the event. An avid party hostess, food stylist Janice Stahl makes the occasion special by pairing white wine with a splash of cranberry-pomegranate juice, garnished with fresh fruit or herbs. Giving your signature drink an original name to reflect your personality is an added touch your guests will love. For a lasting impression, hand out recipe cards of your signature drink as party favors.

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Signature Drink

$0.58 per serving at ALDI
Recipe courtesy of ALDI Food Stylist, Janice Stahl

  • Sugar for glass rim
  • 1/2 cup white wine
  • 1/2 cup cranberry- pomegranate juice
  • 1 tablespoon fresh cranberries
  • Fresh fruit for garnish
  1. Dip rim of glass in sugar.
  2. Pour wine and juice into glass, stirring to combine.
  3. Drop in cranberries, along with any additional fruit desired. Serve immediately.
Ethnic 10 August 2015

Summer BBQ - German-Style

Spätzle Salad With Grilled Vegetables
Grilled Peaches and Lemon Loaf
Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.

These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.

All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.

Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling

Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:

  1. When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
  2. After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
  3. Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
  4. Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
  5. Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
  6. If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
  7. Do not allow children to tamper or play with the cylinder or grill.
  8. Do not smoke while handling a propane cylinder.
  9. Never pour an accelerant such as lighter fluid or gasoline on the grill.
  10. When not in use, turn off the grill's burner controls and close the cylinder valve.

For additional tips, visit www.usepropane.com.

6523 summer bbq german style 2 1684

Spätzle Salad With Grilled Vegetables

Ingredients
  • Canola oil for brushing grill
  • 1/3 cup canola oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon German mustard
  • 1 garlic clove, minced
  • Sea salt and freshly ground pepper to taste
  • 1 red pepper, cut in 1-inch pieces
  • 1 green pepper, cut in 1-inch pieces
  • 2 zucchini, cut in 1-inch pieces
  • 1 eggplant, cut in 1-inch pieces
  • 1 pound spätzle
  • Fresh basil to garnish
Preparation
  1. Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
  2. Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.
Serves

Serves 6 to 8

6523 summer bbq german style 3 1684

Grilled Peaches and Lemon Loaf

Ingredients
  • Canola oil for brushing grill
  • 2 tablespoons canola oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon cinnamon
  • 4 fresh peaches, halved and pitted
  • 1 lemon loaf cake sliced into 8 pieces*
  • Dark German chocolate shavings
  • Mint sprigs
Preparation
  1. Heat grill on medium heat. Brush grill with canola oil.
  2. In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
  3. Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
  4. Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
  5. Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.
Serves

Serves 8

Notes, Tips & Suggestions

*Find the recipe at www.canolainfo.org or buy German imported packaged cake.

6523 summer bbq german style 1684

Sauerkraut Turkey Burgers With Emmentaler and Mustard Sauce

Ingredients
  • Canola oil for brushing grill
  • 1 pound lean ground turkey
  • 1 1/2 cups shredded German Emmentaler cheese, divided
  • 1 cup German sauerkraut with wine, squeezed dry
  • 1/4 cup plain breadcrumbs
  • 1 egg white
  • 2 tablespoons Bavarian mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 pretzel rolls or other sandwich rolls, split horizontally and toasted
Mustard Sauce
  • 1/3 cup canola oil
  • 1/4 cup German mustard
  • 2 tablespoons sherry wine vinegar
  • 2 tablespoons minced dried cranberries
Accompaniments
  • German pickles, red onion rings, sliced tomatoes and lettuce leaves
Preparation
  1. Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
  2. Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
  3. For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
  4. Place burgers on rolls, spread with mustard sauce and top with accompaniments.
Serves

Serves 4

SOURCE: Canola Info
Propane Education Council
German Agricultural Marketing Board

Dessert 07 August 2015

A Sweet Celebration!

Celebration Lime Cheesecake Bars
Quick Raspberry Sauce
Quick Berry Sauce
White Chocolate Glaze With Toasted Coconut and Pecans
Mixed Fruit Salsa
Magic Lemon Pie
Coconut Macaroons

(Family Features) - It's been called "magic." At least that's how it seemed in 1856 when Gail Borden transformed fresh milk into safe and shelf-stable sweetened condensed milk.

A return voyage from London in 1851 prompted Borden's invention. He saw children fall ill from lack of fresh milk and set out to find a way to preserve milk while maintaining its taste and quality. Borden developed a vacuum method to remove water from milk, adding sugar as a preservative.

Eagle Brand first became a staple during the Civil War, when troops needed milk that wouldn't spoil. It is also credited with significantly reducing the infant mortality rate in North America. When the two World Wars brought rationing and shortages to American households, Eagle Brand proudly provided a "magic" way to make desserts. Today, Eagle Brand is still America's most trusted sweetened condensed milk.

For more delicious recipes, visit www.eaglebrand.com.

Celebration Lime Cheesecake Bars

Celebration Lime Cheesecake Bars

Ingredients
  • 1 1/4 cups all-purpose flour
  • 1/3 cup sugar
  • 7 tablespoons butter or margarine, softened and cut into 1/2-inch pieces
  • 1 egg yolk, beaten
  • 1/3 cup flaked coconut, packed
  • 2 (8-ounce) packages plain cream cheese, softened
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 2 eggs
  • 1/2 cup lime juice
Preparation
  1. Preheat oven to 400°F. With mixer fitted with flat paddle, combine flour and sugar; add butter and egg yolk; blend until combined. Mix in coconut. Press dough evenly into bottom of greased 13x9-inch glass baking dish.
  2. Bake 12 to 14 minutes or until edge of crust is golden brown. Reduce oven temperature to 350°F.
  3. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs; mix until just combined. Stir in lime juice. Pour batter over baked crust. Once oven has cooled to 350°F, bake 17 to 22 minutes or until center is set.
  4. Cool. Cover and chill 2 hours. Serve with toppings (optional, recipes follow). Store leftovers covered in refrigerator.
Preparation Time

20 minutes

Serves

Makes 18 to 20 bars

Notes, Tips & Suggestions

Optional Toppings:

Quick Raspberry Sauce

Quick Berry Sauce

White Chocolate Glaze With Toasted Coconut and Pecans

Mixed Fruit Salsa

Quick Raspberry Sauce

Ingredients
  • 2 (12-ounce) packages frozen raspberries, thawed
  • 1/4 cup sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
Preparation
  1. Combine all ingredients in food processor or blender and mix until smooth. Store covered in refrigerator.
Serves

Makes 3 cups

Quick Berry Sauce

Ingredients
  • 1 cup raspberries
  • 2 tablespoons lemon juice
  • 2 tablespoons sugar or to taste
  • 1 cup blueberries
  • 1 cup diced strawberries
Preparation
  1. In large bowl, combine raspberries, lemon juice and sugar.
  2. Using large fork or potato masher, smash berries to make puree.
  3. Fold in blueberries and strawberries. Store covered in refrigerator.
Serves

Makes 2 1/2 cups

White Chocolate Glaze With Toasted Coconut and Pecans

Ingredients
  • 4 tablespoons butter or margarine, divided
  • 1/2 cup flaked coconut
  • 1/3 cup chopped pecans
  • 1 1/4 cups white chocolate chips or white vanilla chips
  • 1/4 cup lime juice
Preparation
  1. In skillet, melt 1 tablespoon butter. Add coconut and pecans; continue mixing until coconut is light brown. Remove from heat. Cool.
  2. In large bowl, combine chips, lime juice and remaining butter. Microwave on medium-high 30 to 40 seconds. Mix until smooth.
  3. Pour glaze over bars, spreading evenly. Top with coconut mixture.

Mixed Fruit Salsa

Ingredients
  • 1 mango, peeled, pitted and diced
  • 1 cup chopped pineapple
  • 1 cup diced strawberries
  • 2 tablespoons lemon juice
  • 1/4 cup sugar
Preparation
  1. Mix all ingredients in bowl. Chill at least 1 hour. Stir before serving.
Serves

Makes 2 1/2 cups

Magic Lemon Pie

Magic Lemon Pie

Description

Created in the early 1900s, this pie was touted as "magic." Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
  • 2 eggs, separated
  • 1 (8- or 9-inch) graham cracker or baked pie crust
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons sugar
Preparation
  1. Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
  2. In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
  3. Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.
Marinate Time

10 minutes

Serves

Makes one (8- or 9-inch) pie

Coconut Macaroons

Coconut Macaroons

Description

A macaroon recipe with Eagle Brand was featured in magazines as early as 1919. Developed for simplicity, it can be made and baked in minutes - no flour, baking powder, rolling or cutting needed.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1 egg white, whipped
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 (14-ounce) package flaked coconut
Preparation
  1. Preheat oven to 325°F. Line baking sheets with foil; grease and flour foil. Set aside.
  2. In large bowl, combine sweetened condensed milk, egg white, extracts and coconut; mix well. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
  3. Bake 15 to 17 minutes or until lightly browned around edges. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.
Preparation Time

10 minutes

Serves

Makes about 4 dozen

Notes, Tips & Suggestions

Macaroon Kisses: Prepare and bake as above. Press solid milk chocolate candy piece in center of each macaroon immediately after baking.

Source

Eagle® Brand Sweetened Condensed Milk

Dessert 07 August 2015

Magic Lemon Pie

Created in the early 1900s, this pie was touted as "magic." Adding lemon juice to Eagle Brand creates a rich, creamy filling, without cooking, that is easy to make, delicious every time and never fails, even for first-time bakers.

Ingredients
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice
  • 1 teaspoon grated lemon rind or 1/4 teaspoon lemon extract
  • 2 eggs, separated
  • 1 (8- or 9-inch) graham cracker or baked pie crust
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons sugar
Preparation
  1. Preheat oven to 325°F. In medium bowl, combine sweetened condensed milk, lemon juice, lemon rind or extract and egg yolks; stir until mixture thickens. Pour into chilled graham cracker crust or cooled pie crust.
  2. In medium bowl, beat egg whites and cream of tartar on high speed until soft peaks form. Gradually beat in sugar on medium speed, 1 tablespoon at a time; beat 4 minutes longer or until sugar is dissolved and stiff glossy peaks form.
  3. Spread meringue over pie, carefully sealing to edge of crust to prevent meringue from shrinking. Bake 12 to 15 minutes or until meringue is lightly browned. Cool. Store leftovers covered in refrigerator.
Marinate Time

10 minutes

Serves

Makes one (8- or 9-inch) pie

Source

Eagle® Brand Sweetened Condensed Milk

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