recipes

Dessert 07 July 2016

Cool Watermelon Cheesecake

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Makes about 12 servings

Crust:

  • 1-1/4 cups (16 ounces) roasted salted pistachios
  • 2 cups sweetened flaked coconut
  • 1/4 cup granulated sugar
  • 4 tablespoons (1/2 stick) butter, melted
  • Leaf green icing color

Filling:

  • 3 packages (8 ounces each) cream cheese, softened
  • 2/3 cup granulated sugar
  • 1 teaspoon imitation clear vanilla
  • 1 cup heavy whipping cream
  • 1 package (16 ounces) frozen whole strawberries, thawed, pureed and strained (about 1-1/2 cups)
  • 1 envelope (1/4 ounce) unflavored gelatin
  • No-taste red icing color
  • 1/2 cup mini chocolate chips, divided
  1. In food processor, pulse pistachios until coarsely ground. Add coconut, sugar, butter and icing color; pulse until well combined. Press into bottom and 3/4 up side of 9-inch springform pan. Refrigerate while making filling.
  2. In large bowl, beat cream cheese, sugar and vanilla until light and creamy. Add heavy cream and beat until combined.
  3. In small saucepan, bring strawberry juice just to boiling, stirring constantly. Remove from heat. Sprinkle gelatin evenly over top and whisk vigorously to dissolve completely, about 3 minutes. Pour into cream cheese mixture. Add icing color and beat until well combined. Beat in 1/3 cup mini chocolate chips. Pour into chilled crust. Sprinkle top with remaining chocolate chips. Refrigerate until set, about 3 hours.

Source: Wilton

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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.
Poultry 11 August 2015

Mandarin Chicken Couscous Salad With Curry Vinaigrette

Ingredients
  • 1 10-ounce package plain couscous
  • 3 fresh mandarins, peeled and separated into segments
  • 1/2 cup dried cranberries
  • 1/4 cup pistachios, coarsely chopped
  • 1 bunch green onions, sliced, including some green top (about 1/2 cup total), divided
  • Curry Vinaigrette, divided (recipe below)
  • 12 ounces frozen grilled chicken strips, heated according to package directions
Preparation
  1. Prepare couscous according to package directions, remove to large bowl. Stir mandarin segments, cranberries, nuts and half green onion into couscous; add half of vinaigrette and toss well. Arrange on large serving platter; top with chicken. Drizzle evenly with remaining vinaigrette and garnish with remaining green onion. Serve immediately.
  2. Curry Vinaigrette: In small bowl whisk together 1/4 cup mandarin juice or white wine vinegar, 1 teaspoon curry powder, 1/4 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/8 teaspoon cayenne, 1 teaspoon honey and 1/3 cup canola or other vegetable oil.
Serves

4

SOURCE: Cuties

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