recipes

Dessert 01 June 2016

Strawberry Banana Smoothie Ice Pops

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Strawberry Banana Smoothie Ice Pops

  • 1 cup Tree Top Apple Juice
  • 1 pint strawberries, hulled, sliced and frozen
  • 1 banana, sliced and frozen
  • 1 apple, peeled, cored, sliced and frozen
  • 6 ounces vanilla yogurt
  • 1 teaspoon vanilla
  1. Put all ingredients in a blender and process until smooth. Pour into ice pop forms or paper cups. Place ice pop sticks in center and freeze, inverted, for 3 hours or until solid. Keep frozen until ready to serve.

Source: Tree Top

Dessert 01 June 2016

Artful Adaptations

(Family Features) Ice cream is a classic summertime treat and a favorite indulgence for people of all ages. Now, this palate pleaser gets a modern makeover with recipes that cater to the most sophisticated tastes.

Give simple backyard cookouts and festive dinner parties alike an artful finale with creative desserts that make the most of Starbucks ice cream. They’re simple to make, easy on the wallet and a sure-fire way to impress your guests.

Super-premium ice cream, inspired by popular Starbucks beverages, turns floats, tiramisu and even hot chocolate into gourmet desserts that put a smile on everyone’s face.

Delight your friends and family all summer long with these delicious, unexpected flavors. For more information, visit starbucks.com.

Tips for Storing Ice Cream
From The International Ice Cream Association

  • Don’t allow ice cream to repeatedly soften and re-freeze. When this occurs, ice cream’s small ice crystals can eventually turn into large, unpalatable lumps.
  • Your freezer should be set at between -5°F and 0°F. Ice cream is easiest to scoop when stored between 6°F and 10°F, the ideal serving temperature range.
  • Store ice cream in the main part of the freezer, not in the freezer door, where it’s subject to fluctuating temperatures.
  • Keep the ice cream container lid tightly closed when storing in the freezer.
  • Don’t store ice cream alongside uncovered foods; odors may penetrate ice cream and affect its flavor.

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Mocha Cream Soda Floats

2 servings
Prep Time: 5 minutes

  • 2 tablespoons chocolate syrup
  • 1 can (12 ounces) chilled cream soda
  • 1 cup Starbucks Mocha Frappuccino ice cream
  • 2 dollops sweetened whipped cream
  1. Evenly divide chocolate syrup into 2 tall glasses. Scoop 1/4 cup ice cream into each glass. Add soda, then top with remaining ice cream. Garnish with whipped cream.

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Decadent Hot Chocolate Affogato

2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 3/4 cup 2% milk
  • 1/2 cup half and half, heavy cream or milk
  • 1/3 cup semi-sweet chocolate chips or 2 ounces bittersweet chocolate, chopped
  • 1 tablespoon sugar
  • Salt
  • 1 cup Starbucks Coffee ice cream
  1. Bring milk, half and half, chocolate, sugar and salt just to a boil in 2-quart saucepan over medium-high heat. Reduce heat to medium and cook, stirring frequently, 5 minutes or until chocolate is melted.
  2. Scoop ice cream into two large ice cream bowls. Pour hot chocolate around ice cream and garnish, if desired, with whipped cream.

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Coffee Bananas Foster

2 servings
Prep Time: 15 minutes
Cook Time: 5 minutes

  • 2 medium bananas, sliced
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup heavy or whipping cream
  • 2 tablespoons butter
  • 2 tablespoons dark or light rum
  • 2 slices prepared pound cake (about 1/2 inch thick), toasted
  • 1 cup Starbucks Caramel
  • Macchiato ice cream
  1. Bring bananas, sugar, cream, butter and rum to a boil over medium heat in 10-inch nonstick skillet. Cook, stirring occasionally, 2 minutes or until sauce is slightly thickened. Remove from heat.
  2. Arrange cake on 2 dessert dishes. Top with ice cream, then banana mixture.

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Caramel Macchiato-Topped Waffles With Maple-Walnut Sauce

2 servings
Prep Time: 10 minutes
Cook Time: 5 minutes

  • 1/2 cup pure maple or pancake syrup
  • 2 tablespoons heavy or whipping cream
  • 2 tablespoons butter
  • 1/2 cup chopped toasted walnuts
  • 2 prepared waffles, heated according to package directions
  • 1 cup Starbucks Caramel
  • Macchiato ice cream
  1. Bring syrup, cream and butter to a boil in 2-quart saucepan over medium heat. Cook, stirring occasionally, 2 minutes or until slightly thickened. Remove from heat, then stir in walnuts.
    Arrange warm waffles on 2 dessert plates. Top with ice cream, then drizzle with maple-walnut sauce.

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Tiramisu Ice Cream Parfaits

2 servings
Prep Time: 15 minutes

  • 1 cup sweetened whipped cream, plus extra for topping
  • 1/2 cup mascarpone*
  • 1/3 cup strong-brewed Starbucks coffee or espresso
  • 1 cup chopped crunchy ladyfinger cookies
  • 1 cup Starbucks Java Chip
  • Frappuccino ice cream
  1. Fold 1/4 cup whipped cream into mascarpone in medium bowl. Fold in remaining whipped cream; set aside.
  2. Spoon 1/2 of mascarpone mixture into 2 parfait dishes. Sprinkle about 1/4 of the cookies and 1/4 of the coffee mixture into each dish. Evenly scoop ice cream into dishes, then top with remaining ingredients. Garnish, if desired, with additional whipped cream, grated chocolate or chocolate covered espresso beans.

*Substitution: Use 1 3-ounce package cream cheese, softened, whisked with 2 tablespoons milk instead of mascarpone. Fold into whipped cream and continue as above.

Source: Starbucks

Beverages 13 June 2016

A New Twist for Lemon and Lime Lovers

(Family Features) It’s summer and there’s little that can compare to the refreshing sparkle that fresh lemon or lime gives a tall glass of iced tea or an ice-cold bottle of water. (And how about that great citrus taste on grilled fish?) But it’s not always easy — or convenient — to bring a whole lemon or lime with you when you’re on the go. Worse yet, it’s so frustrating to reach for a fresh lemon or lime at home only to realize either you’re out or they’ve gone bad sitting in your refrigerator.

Now, there’s good news for lemon and lime lovers. Fresh squeezed lemon and lime taste is now as simple as a tear of a packet or a shake of a bottle — and you don’t have to worry about it going bad before you’ve had a chance to use it. True Lemon and True Lime crystallized lemon and lime substitutes are made with 100 percent all-natural ingredients including real lemon and lime juice and oils. Available in packets and now rolling out nationwide in shaker containers, both can be used just like you would fresh lemon or lime juice.

True Lemon and True Lime can add true citrus flavor to:

  • Drinks and smoothies,
  • Marinades, rubs and flavoring pastes,
  • Sauces,
  • Main dishes,
  • Fruits, vegetables and side dishes,
  • Desserts and
  • Any dish or drink that needs flavor-enhancing lemon or lime.

Convenient packets of the all-natural crystallized lemon and lime are also great to take to the office, to the gym or on summer vacation — anytime you’re on the go. Each packet contains the equivalent of 1 tablespoon of fresh lemon or lime juice with no calories, carbohydrates, preservatives or sodium, but with a full 25 percent of an adult’s daily vitamin C requirement. True Lemon and True Lime shakers have the same health benefits and offer an easy way for home chefs to sprinkle on a zesty citrus taste. They are also a great salt substitute for those watching their sodium intake.

For more information and recipes, visit www.truelemon.com.

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Luscious Lime Summer Smoothie

Makes 1-1/2 cups

  • 3/4 cup orange juice
  • 2 packets True Lime
  • 1 ripe medium banana
  • 3 tablespoons chopped fresh mint
  • 2 kiwi fruit, peeled and halved
  • 2 cups crushed ice
  1. Place all ingredients in blender and blend until smooth.

Lemon Herb Salmon

Serves 4

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 4 packets True Lemon
  • 1 clove garlic, minced
  • 1/8 teaspoon rosemary
  • 1/2 teaspoon thyme
  • 1 tablespoon chives
  • 1 teaspoon ground black pepper
  • 4 medium salmon steaks, cut 1/4 inch thick
  1. In large bowl, combine all ingredients except salmon steaks; mix well. Add fish to bowl; spoon marinade over fish until well coated. Cover; refrigerate at least 2 hours, turning fish over after 1 hour.
  2. Place fish on broiler pan or on hot grill. Broil or grill 4 to 6 inches from heat, 10 to 15 minutes or until fish flakes easily with fork.

Source: True Lemon

Dessert 07 June 2016

Lemon Raspberry Ribbon Pie

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Prep Time: 20 minutes Cook Time: 10 minutes
Makes one 9-inch pie

  • 1 (10-ounce) package frozen red raspberries, thawed
  • 1 tablespoon cornstarch
  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/2 cup lemon juice from concentrate
  • Yellow food coloring if desired
  • 2 cups (1 pint) whipping cream, stiffly whipped
  • 1 (9-inch) pastry shell, baked
  • Fresh raspberries for garnish, optional
  1. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. Cool 10 minutes. Chill thoroughly, about 20 minutes.
  2. In large bowl, combine sweetened condensed milk, lemon juice and food coloring if desired. Fold in whipped cream. Spread one-third lemon mixture into prepared pastry shell; top with raspberry mixture then remaining lemon mixture.
  3. Chill thoroughly. Garnish as desired. Refrigerate leftovers.

Source: Eagle® Brand Sweetened Condensed Milk

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Dessert 07 June 2016

Sweet Summertime Snack Ideas

(Family Features) In the warm summer months, nothing beats spending time together creating fun snacks that promote healthy eating and a little creativity.
The summer boasts a wealth of fresh fruit to draw inspiration from — especially everyone’s favorite — watermelon. Its cool, juicy flavor speaks to your senses. Plus, it’s packed with key vitamins and minerals, so it’s a snack you can feel good about serving to your family.

Fabulously Fresh Ideas
Kick off this fun-in-the-sun season and make memories with fresh ideas that get the whole family involved. Create a splash at your next barbeque or summer party with this adorable Mermaid Tail. Fashioned from watermelon rinds, your family will love to help you create this masterpiece as well as devour it. Need to perk up lunch? Your family will love mixing and matching their own flavor combinations with Watermelon Sandwich Wraps. These healthy, edible creations are sure to bring about many smiles.
You can find more sweet summertime recipes and ideas at www.watermelon.org.

Wacky Watermelon Facts
—The first recorded watermelon harvest occurred in Egypt some 5,000 years ago.
—Watermelon is the most consumed melon in the U.S., followed by cantaloupe and honeydew.
—Early explorers used watermelons as canteens to store liquids.
—To date, the world’s heaviest watermelon was recorded in 2005 and weighed in at 268.8 pounds.
—Watermelon is made up of 92 percent water.

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Mermaid Tail

  • Cutting board
  • 1 large oblong seeded or seedless watermelon
  • Kitchen knife and paring knife
  • Large bowl and spoon or scoop
  • Green dry erase marker
  • Channel knife
  • Dowels and toothpicks
  • Optional decorations (found at any craft store): Edible turquoise shimmer powder/disco dust, mermaid cookie cutters, light blue or turquoise fabric or mermaid decorations.
  1. Wash watermelon under cool running water and pat dry.
  2. On cutting board, place watermelon on its side and cut off 4 inches from one end of watermelon to provide a sturdy base. Cut remaining watermelon in half lengthwise.
  3. Hollow out both halves of the watermelon with spoon or scoop, reserving watermelon pieces to dice up for serving or cutting out mermaid shapes.
  4. Use dry erase marker to trace mermaid tail freehand lengthwise across one entire half. With knife of your choice, carefully trim away to form the outline of mermaid tail. Use the channel knife to form scales and details.
  5. For added detail, brush on edible turquoise shimmer powder/disco dust (purchased at cake decorating store or craft store).
  6. Use pencil-sized dowels to secure the mermaid tail to top of base. Decorate with watermelon cubes or mermaid watermelon cutouts and serve.

Tip: If using the mermaid watermelon cutouts as topper for cupcakes, as shown, add watermelon cutout with toothpick or small dowel first and then ice around it.

Source: Watermelon Board

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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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Healthy 13 September 2016

Ripe for Pairing

(Family Features) Enjoying the bounty of harvest means creating dishes that celebrate the most intense character and flavors a region can deliver. Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine.

Northern California’s Sonoma County is known for some of the nation’s finest vineyards. It’s also a culinary destination with a wide range of farms and artisan food purveyors. The Kendall-Jackson Wine Estate and Gardens offers the best of both: sampling wine while exploring the four-acre estate’s culinary garden, which offers a wide array of unique crops, including 150 varieties of heritage tomatoes.

Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, these recipes are a twist on classic favorites, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. A perfect accompaniment to grilled chicken, this simple tomato and mozzarella salad is only better paired with Chardonnay. Or, for an elevated take on an old southern favorite, serve up these fried green tomatoes with a glass of Sauvignon Blanc.

Find more pairing tips and recipes featuring seasonal ingredients at kj.com.

13386 Tomato Mozarella Salad

Heirloom Tomato and Mozzarella Salad

Servings: 4

  • 2 1/2 pounds heirloom tomatoes, mixed varieties
  • 1/4 cup good quality extra-virgin olive oil
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1/4 cup micro basil (or 1 dozen basil leaves, sliced and torn), divided
  • 2 large balls fresh mozzarella, cut into wedges
  • flaked sea salt
  1. Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.

Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay’s flavors of orchard fruit complement the sweetness of late summer tomatoes.

13386 Fried Green Tomatoes

Fried Green Tomatoes with Delice de la Vallee

Servings: 4

  • 2 large unripe green tomatoes, sliced 1/2-inch thick
  • 1 cup buttermilk
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons rice oil (or other neutral flavored oil)
  • 1/4 teaspoon good quality sea salt
  • 1/4 cup Delice de la Vallee
  • 1 ounce trout caviar, for garnish (optional)
  • 1 ounce purslane, picked
  1. In medium bowl, soak tomatoes in buttermilk at least 30 minutes (or as long as overnight).
  2. In large bowl, mix flour, cornmeal, kosher salt and pepper. Using tongs or fork, remove tomato slices from buttermilk and coat with cornmeal-flour mixture.
  3. In 12-inch cast iron skillet, add oil and heat over medium-high heat. Place tomato slices in skillet in batches and fry until golden brown on both sides.
  4. Place fried tomatoes on paper towel-lined plate and sprinkle with sea salt. Place tomatoes on serving plate and garnish with cheese, caviar, if desired, and purslane.

Serve immediately with Kendall-Jackson Vintner’s Reserve Sauvignon Blanc. The crisp Sauvignon Blanc matches the acidity in the tomatoes.

Note: Fromage Blanc, cream fresh or sour cream can be substituted for Delice de la Vallee.

Source: Jackson Family Wines

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Healthy 17 August 2016

Crunchy, Savory Summertime

(Family Features) When warmer weather arrives, cravings trend toward fresh, seasonal flavors and lighter fare. In between the bike riding, kite flying, backyard gatherings and pool time, summertime meals enjoyed outdoors are a great way to get family and friends together.

Whether it’s a refreshing salad tossed with sweet candied walnuts or a fillet of mouth-watering salmon topped with curried almonds, nuts are the perfect way to add texture and crunch to any dish.

These easy-to-make, summer-inspired recipes, created by Food Network celebrity chef Alex Guarnaschelli in partnership with Fisher nuts, will leave your guests asking for more.

For more delicious recipes featuring preservative-free and non-GMO project verified Fisher nuts, visit fishernuts.com.

13194 Red Leaf Salad with Candied Walnuts and Grapes

Red Leaf Salad with Candied Walnuts and Grapes

Prep time: 20-25 minutes
Cook time: 15 minutes
Servings: 6-8

Nuts

  • 1/2 cup sugar
  • 1/8 teaspoon cayenne pepper
  • 6 tablespoons water
  • 1/2 cup Fisher Walnut Halves and Pieces
  • 1/2 teaspoon salt

Dressing

  • 1/2 cup Fisher Walnut Halves and Pieces
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons walnut oil
  • 1/4 cup extra-virgin olive oil
  • kosher salt
  • cracked black pepper

Salad

  • 1 cup seedless red grapes halves
  • 2 medium heads Bibb or red leaf lettuce, washed, dried and torn into pieces
  • 1 small head radicchio, cored, leaves separated and torn into pieces
  • 1/2 cup shaved Parmesan cheese
  1. To candy walnuts, line cookie sheet with parchment paper; set aside. In medium skillet, simmer sugar, cayenne pepper and water over medium-high heat until it turns golden brown, about 15-20 minutes. Stir walnuts into caramel using wooden spoon. Spoon nuts onto parchment paper and season with salt. Cool then pull nuts apart into smaller pieces.
  2. Prepare dressing by placing walnuts in bowl of small food processor and pulsing. Add lemon juice, walnut oil, olive oil, a pinch of salt and some black pepper. Pulse to blend. Taste for seasoning and adjust as needed.
  3. To assemble salad, toss dressing with grapes and lettuces. Top with candied walnuts and cheese.

13194 Grilled Salmon with Spiced Almonds

Grilled Salmon with Spiced Almonds

Prep time: 15-20 minutes
Cook time: 20-25 minutes
Servings: 6

Yogurt Sauce

  • 1 cup Greek yogurt
  • 2 teaspoons red wine vinegar
  • 2 teaspoons chopped fresh dill
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • kosher salt
  • 1 small cucumber, seeded and small diced

Almonds

  • 1/2 cup Fisher Sliced Almonds
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon paprika
  • 1/8 teaspoon ground cumin
  • kosher salt

Salmon

  • 2 3/4 pounds salmon, cut into 6-ounce portions
  • kosher salt
  • freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large lime
  1. To make yogurt sauce, whisk yogurt, red wine vinegar, dill, mint, cumin and paprika in medium bowl with a pinch of salt. Taste for seasoning and adjust as needed. Stir in cucumber. Set aside.
  2. Heat oven to 350° F. Heat grill to medium.
  3. In small bowl, toss almonds with olive oil, curry powder, paprika, cumin and a pinch of salt. Spread almonds on baking sheet and toast until golden brown, about 5-8 minutes.
  4. Arrange salmon fillets on baking sheet. Season fish on both sides with salt and pepper. Drizzle with oil. Place salmon on grill and allow to cook until fillets start to lightly char, 5-8 minutes. If desired, grill limes as well.
  5. Use metal spatula to gently flip salmon. For medium well or well done, cook a few minutes longer.
  6. To serve, remove fish from grill and transfer to serving platter. Sprinkle fish with a squeeze of lime juice and curried almonds. Serve yogurt sauce on the side.

Source: Fisher Nuts

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Dessert 10 August 2015

Bake Up a July 4th Celebration

Strawberry Cheesecake Bars
Sunshine Strawberry French Vanilla Cake

(Family Features) This Fourth of July, after the family has enjoyed the burgers, brats and potato salad, the only thing they'll be looking forward to more than fireworks are simple-to-make, delectable desserts to end a perfect summer night.

It's easy to simplify special occasion menus with cake mix and now, bakers of any skill level can easily make summer celebrations even more memorable and delicious.

You're sure to impress your July Fourth guests when you serve up patriotic treats that go beyond the box with surprising ingredients, such as rich cream cheese and mouthwatering fruit filling. Friends and family will find it hard to resist a second helping of treats that highlight the fresh strawberry flavor of the season. Here are two great summer recipes that take an easy and different spin on strawberries, for creative, delicious results.

For tips on how to incorporate a yummy finale to your July Fourth fare, as well as recipe ideas, visit www.duncanhines.com.

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1/2 cup melted butter or margarine
  • 3 eggs
  • 1 package (8 ounces) cream cheese
  • 2 1/2 cups plus 2 tablespoons confectioners' sugar
  • 1 can (21 ounces) Comstock® or Wilderness® Strawberry Pie Filling and Topping
Preparation
  1. Preheat oven to 325ºF. In large bowl combine cake mix, butter or margarine and 1 egg; blend well. Reserve 1/3 cup of mixture for topping.
  2. Pat remaining mixture into bottom of well-greased 9-by-13-inch pan.
  3. In mixing bowl, beat cream cheese until fluffy, beat in 2 eggs and 2 1/2 cups confectioners' sugar. Pour over cake mixture in pan. Spread strawberry fruit filling on top and sprinkle with reserved cake mixture.
  4. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars and sprinkle with 2 tablespoons confectioners' sugar.
Preparation Time

15 minutes

Total Time

1 hour 15 minutes

Serves

24 bars

Sunshine Strawberry French Vanilla Cake

Sunshine Strawberry French Vanilla Cake

Ingredients
  • 1 package Duncan Hines® Signature French Vanilla Cake Mix
  • 1 container Duncan Hines® Creamy Home-Style Vanilla Frosting
  • 1 can Duncan Hines®, Comstock® or Wilderness® Strawberry Pie Filling & Topping
Preparation
  1. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with nonstick cooking spray.
  2. Prepare and bake cake according to package directions.
  3. Cool cakes on wire rack 15 minutes. Remove cakes from pans and cool completely.
  4. Arrange one cake on serving plate and evenly spread with 1 cup frosting, leaving sides bare. Add layer of pie filling on top of frosting. Top with second cake layer. Garnish with remaining frosting and pie filling.
Preparation Time

15 minutes

Total Time

60 minutes

Serves

12 servings

Source

Duncan Hines

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