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GREY GOOSE Honey Deuce Pitcher
16 parts GREY GOOSE Original Vodka
32 parts freshly squeezed lemonade
8 parts Chambord® or premium raspberry liqueur
Crushed ice
Honeydew melon balls
Add lemonade, GREY GOOSE Vodka and Chambord to a large pitcher filled with crushed ice and stir well. Pour into highball glasses filled with ice and garnish with melon balls. Serves 9.
This year, Cabot Creamery Cooperative, best known as makers of “The World’s Best Cheddar,” want to put a delicious twist on your traditional Hanukkah delights with a few unique and delicious recipes.
“Dairy foods, of course, are central to any Hanukkah menu,” notes Regan Jones, Cabot National Nutrition Communications Manager and Registered Dietitian, “and they just happen to be our specialty. What’s more, all of our cheddars are certified Kosher by Tablet K.”
“For a unique and satisfying Hanukkah meal, Cabot has created three delicious recipes, each of which is guaranteed to put a smile on the faces of your friends and family. Hanukkah just wouldn’t be Hanukkah without latkes and, never one to disappoint, Cabot has created some of the most delicious Dairy Latkes you’ll ever taste. Then, while the dreidel is spinning, delight your family with Cabot Savory Cheese Bread Puddings, which happen to be the perfect size for noshing, or bite into one or two decadent Golden Dollars cookies.”
In addition to their Tablet K certified cheddars, Cabot Creamery Cooperative is offering Cabot OU Kosher Sharp Cheddar, which is certified (OU-D) by the Orthodox Union, in 8oz. bars and more affordable 6 lb. cases. Each year, Cabot produces a limited amount of Kosher Sharp, which is aged for 10 months, producing a deep, rich flavor. Cabot OU Kosher Sharp Cheddar is available online at: http://www.shopcabot.com/
For more delicious holiday recipes, visit www.cabotcheese.coop/recipes.
| Cabot Dairy Latkes | |
| Makes 15 | |
| 3 medium baking potatoes, peeled (1 1/4 to 1 1/2 pounds) | |
| 4 ounces Cabot Sharp Cheddar, grated (about 1 cup) | |
| 3 eggs | |
| 2 tablespoons chopped parsley | |
| 1/2 teaspoon crumbled dried sage | |
| 3 tablespoons all-purpose flour | |
| 1 teaspoon salt | |
| 1/4 teaspoon white pepper | |
| oil for frying | |
| 1. Grate potatoes on grater blade of food processor. | |
| 2. Place on a clean dish towel and roll towel up to squeeze out as much liquid as possible (avoids discoloration). | |
| 3. Transfer to a bowl. | |
| 4. Add the Cabot Sharp Cheddar cheese, eggs, parsley, sage, flour, salt and pepper. | |
| 5. Mix well. | |
| 6. Heat about 1/8-inch oil in a large, preferably non-stick, skillet over medium heat. | |
| 7. Slide rounded tablespoons of the mixture into the hot oil. | |
| 8. Cook 3 minutes on each side or until goldenbrown. Drain on paper towels. Serve with applesauce and sour cream. | |
| Nutrition Analysis | |
| Calories 170, Total Fat 9g, Saturated Fat 4g, Sodium 240mg, Carbohydrates 17g, Dietary Fiber 4g, Protein 6g, Calcium 64mg | |
| Cabot Savory Cheese Bread Puddings | |
| Makes 24 Individual Puddings | |
| Cooking spray | |
| 1 tablespoon vegetable oil | |
| 1 medium-large onion, diced | |
| 1 tablespoon minced fresh garlic | |
| 1 tablespoon dried basil | |
| 1 teaspoon dried parsley | |
| 1 teaspoon dried rosemary | |
| 1/2 teaspoon dried oregano | |
| 1 teaspoon salt | |
| 1/2 teaspoon ground black pepper | |
| 4 cups milk, divided | |
| 1 (6-oz.) can tomato paste | |
| 8 large eggs, well beaten | |
| 8 ounces Cabot Sharp Cheddar, grated (about 2 cups) | |
| 10 cups cubed challah | |
| 1. Preheat oven to 350 degrees. Lightly coat two 12-cup muffin pans with cooking spray. (Alternatively, use 9-by-13-inch baking dish.) | |
| 2. In large pot over medium-high heat, heat oil; add onions and cook, stirring, until translucent. Add garlic and sautee until beginning to color, 2 to 3 minutes longer. | |
| 3. Stir in dried basil, parsley, rosemary, oregano, salt and pepper; remove pot from heat. | |
| 4. In medium bowl, whisk together 1 cup of milk and tomato paste until well combined; whisk in remaining milk. | |
| 5. Whisk milk mixture into onion mixture in pot. Whisk in eggs and cheese. Add challah, stirring until cubes are all well coated. | |
| 6. Spoon mixture into muffin pans (mixture doesn’t expand in oven, so you can make larger ones if you prefer). | |
| 7. Bake for 15 to 20 minutes or until tops are lightly browned. | |
| Nutrition Analysis | |
| Calories 140, Total Fat 7g, Saturated Fat 2.5g, Sodium 300mg, Carbohydrates 12g, Dietary Fiber 1g, Protein 7g, Calcium 150mg | |
| Golden Dollars | |
| Makes approximately 36 | |
| 6 ounces Cabot Sharp Cheddar, grated (about 1 1/2 cups) | |
| 1 teaspoon Tabasco Sauce | |
| 1 teaspoon garlic powder | |
| 1 cup all-purpose flour | |
| 1/4 cup poppy seeds or toasted sesame seeds | |
| 6 tablespoons Cabot Salted Butter, softened | |
| 1. Preheat oven to 400 degrees. Coat baking sheet with nonstick cooking spray. | |
| 2. In food processor, combine cheese, butter, Tabasco and garlic powder. Add flour and process until mixture forms ball. (Alternatively, blend with electric mixer.) | |
| 3. Divide dough in half. Shape into two logs, each about 1 1/4 inches in diameter. Roll logs in poppy seeds or toasted sesame seeds to coat. Wrap in plastic wrap and refrigerate for at least 30 minutes, or until firm. | |
| 4. Cut logs crosswise into 1/4-inch-thick slices. Place on prepared baking sheet, pressing ridged pattern in top of each with tines of fork if desired. | |
| 5. Bake for 10 to 12 minutes, or until golden. Transfer to wire rack to cool. | |
| Recipe courtesy of Ethel G. Hofman, Kosher Food Consultant | |
| Nutrition Analysis | |
| Calories 160, Total Fat 11g, Saturated Fat 7g, Sodium 155mg, Carbohydrates 9g, Dietary Fiber <1g, Protein 5g, Calcium 105mg |
Martha Stewart‘s Harvest pumpkin soup & Maple roasted pumpkin salad.
Harvest pumpkin soup
Martha Stewart
Serves 6 to 8
INGREDIENTS
1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about 1/4 cup)
1/2 cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
DIRECTIONS
Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.
As Featured on The Today Show 1st Oct09
Maple roasted pumpkin salad
Martha Stewart
Serves 4
Maple syrup heightens the sweetness of the pumpkin, while red pepper flakes give this salad a kick.
INGREDIENTS
1/4 cup pepitas (hulled pumpkin seeds)
1 sugar pumpkin (3 1/2 to 4 pounds), peeled, seeded, and cut in 1 1/2-inch chunks
5 tablespoons olive oil
6 garlic cloves, unpeeled
1/4 to 1/2 teaspoon red pepper flakes
Coarse salt and black pepper
2 tablespoons plus 1 teaspoon pure maple syrup
3 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 1/2 pounds arugula (2 to 3 bunches, thick stems removed), washed and dried
6 ounces feta cheese
DIRECTIONS
Preheat oven to 450 degrees. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.
On a large, rimmed baking sheet, toss pumpkin with 2 tablespoons oil, garlic, red pepper, salt, and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.
Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.
Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.
Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.
Oprah.com / Photo: Con Poulos
Today’s Lunch Idea: Hudson Valley Club Sandwich. Found this yummy recipe over at Oprah.com Now this is one big sandwich, yet it light and satisfying. Share with someone, save half for the following day or simply enjoy your lunch with a large glass of lemonade….
For this and other great recipe ideas visit Oprah.com HERE
Servings: Makes 4 sandwiches
Ingredients:
Spread:
* 1 can (16 ounces) white beans (great northern or cannellini)
* 2 Tbsp. extra-virgin olive oil
* 2 cloves peeled garlic
* 2 Tbsp. dry white wine
* 1/2 cup chicken or vegetable broth
* 1 Tbsp. fresh lemon juice
* 1 tsp. fresh chopped rosemary
* 1/4 tsp. cayenne pepper
* Salt
Sandwich:
* 12 slices toasted whole wheat bread
* 12 small inner leaves romaine lettuce
* 8 slices (1/4-inch thick) tomato
* 12 very thin slices red onion
* 1 avocado , peeled, pitted, and sliced
* 1/2 pound thinly sliced cooked chicken breast
* 8 strips cooked bacon (optional)
* 2 cups broccoli or alfalfa sprouts
Directions:
To make a spread: Drain and rinse beans. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until just golden. Add beans and cook, tossing, for 1 minute. Add wine and cook 1 minute more. Add broth and cook until thickened, 3 to 4 minutes. Transfer to a food processor. Add lemon juice, rosemary, cayenne pepper, and salt to taste; puree until smooth. Set aside for 10 minutes to let cool and thicken.
Use ingredients to make 4 sandwiches. For each, put 2 tablespoons of spread on 1 bread slice; top with lettuce, tomato, and onion. Add another bread slice with 2 tablespoons spread, chicken, bacon, tomato, avocado, and sprouts; top with a final bread slice. If desired, cut sandwich and secure with wooden toothpicks.
From Hudson Valley Mediterranean: The Gigi Good Food Cookbook, by Laura Pensiero. Copyright (c) 2009 by Laura Pensiero. Published by William Morrow Cookbooks, an imprint of HarperCollins Publishers. Reprinted by permission.
Fabulous Easter Eggs with “Bling”. Getting outside the traditional colored egg, these are great to adorn your home. Table top or just anywhere around your home or office.
You can also watch the video tutorial at Martha Stewart HERE
Tools and Materials
Double-sided “Flora” sticker roll
Tweezers
Blown-out eggs (Martha used pheasant eggs)
Colored glitter
Canned air
Standard 1/4-inch hole punch
Glittered Eggs How-To
1. Remove double-sided stickers from roll and place on the egg, keeping the paper on the top part of the sticker intact (tweezers help with this).
2. Once you have covered the egg with stickers, remove the paper covering the other sticky side of each sticker.
3. Roll the egg in glitter, making sure to get glitter on each sticker.
4. Blow on the egg with canned air to remove excess glitter.
Tips
1. Use a sticker to cover the hole(s) left in the egg by the egg blower.
2. Use a standard hole punch to punch dots from the negative space on the sticker roll, and use these to make a polka-dotted egg.
St. Patrick‘s Day Fun Recipes – Corned Beef and Cabbage Pizza. This was fun making with the kids, we added some green food coloring to the dough for a more festive St. Patrick‘s Day Pizza. For drinks the kids added green food coloring to their lemonades and cheered on.
For the dough:
* 2 teaspoons sugar
* 1 package active dry yeast
* 3 tablespoons extra-virgin olive oil, plus more for the bowl
* 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
* 1 teaspoon fine salt
For the toppings:
* 5 tablespoons extra-virgin olive oil, plus more for the pan
* 3 cups sliced green cabbage
* Kosher salt
* 1 teaspoon pickling spices, tied securely in cheesecloth
* 1 large potato, peeled and thinly sliced
* Freshly ground pepper
* 2 cups shredded mozzarella cheese
* 3/4 cup shredded monterey jack cheese
* 1/2 cup freshly grated parmesan cheese
* 6 ounces sliced corned beef
Directions
Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil.
Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes.
Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices).
Place a pizza stone in the oven, if you have one, and preheat to 500 degrees. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes.
Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings.
[Source: Foodnetwork.com - Photograph by Yunhee Kim]
Get cookin’ with Chef Peter Sherlock of the Springs Cafe by Wolfgang Puck. Your opportunity to learn seasonal specialties and create delicious meals for good health and smart living. They also have a few culinary surprises for you. Attend for your health and perhaps share the gift with someone close to you. Sign up now and register early, because these classes sell out!
For details visit www.springspreserve.org
Date & Time: March 17
Time: 6:00 p.m. – 08:00 p.m.
Location: Springs Cafe
Admission: $50 for members, $75 for non-members
RSVP Reservations are required. Reservations are required by March 12. Call (702) 822-7786 to register.
Not sure what to prepare tonight? You might want to give this Zesty Spiced Cauliflower recipe a try. Its colorful, fragrant and delicious. Very easy to make, filling and simply good.
[Source: Whole Foods]
Serves 6
In this recipe, cauliflower’s earthy flavor is enhanced by the mild bite of cumin and turmeric.
Ingredients
1 teaspoon whole cumin seeds
6 cups (1-inch) cauliflower florets
1/2 cup water
2 tablespoons olive oil
1/2 teaspoon ground turmeric
Salt to taste
Method
Heat a large skillet over medium high heat. Once hot, add cumin and toast, shaking the skillet often, until fragrant, 1 to 2 minutes. Add cauliflower, pour water over the top and immediately cover skillet. Reduce heat to medium and cook, tossing the cauliflower halfway through, until tender and water is mostly absorbed, about 10 minutes. Add oil, turmeric and salt, toss well and serve.
Nutrition
Per serving (about 4oz/122g-wt.): 70 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 210mg sodium, 4g total carbohydrate (2g dietary fiber, 2g sugar), 2g protein
Got this yummy recipe for left over Turkey at Latina.com You can use your left over turkey or just for your chicken. Add a kick to your meal.
Ingredients:
1 tbsp. butter
1 small onion, finely chopped
1 can (14.5 oz.) low-sodium chicken broth
1/2 cup orange marmalade or preserves
1 chipotle pepper in adobo sauce, finely chopped
1 lb. turkey breast cutlets
Kosher salt
Freshly ground black pepper
1 tsp. olive oil
2 tbsp. cornstarch
For couscous:
2 tbsp. butter
1 1/2 cups couscous
2 1/4 cups low-sodium chicken broth
1/2 tsp. salt
2 tbsp. cilantro
Preparation:
In small saucepan over medium heat, melt butter. Sauté onion until golden, about 10 minutes. Add broth, marmalade and chipotle pepper, then reduce heat and simmer sauce until reduced to half of original volume, about 20 minutes. While sauce is reducing, season turkey cutlets with salt and black pepper, to taste. In large, nonstick skillet over medium heat, add olive oil and sauté cutlets until centers are no longer pink, about 2 minutes per side. Transfer to platter and cover with foil. In small bowl, combine cornstarch and 1 tbsp. water; add to reduced sauce. Continue cooking, stirring constantly while sauce thickens, 1 to 2 minutes. Add salt and pepper, to taste. Pour sauce over turkey cutlets. For couscous: In medium saucepan over medium heat, melt butter. Add couscous and cook 1 minute, stirring constantly until coated. Add chicken broth. Season with salt and bring to boil. Reduce heat to low. Cook 5 to 10 minutes or until liquid is absorbed. Add butter, cilantro and more salt and black pepper, to taste. Serve with cutlets. Makes 4 servings.
Find last minute recipes at Martha Stewart Living. I found this yummy and easy recipe of Carrot Cupcakes that group-ups and kids will love. Kids just love the shredded coconut and cream cheese topping for added color and sprinkles and in no time you will have another wonderful treat at your table.
Ingredients:
Makes 12
* 1 cup granulated sugar
* 1/3 cup vegetable oil
* 2 tablespoons orange juice
* 1 teaspoon pure vanilla extract
* 2 large eggs
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground allspice
* 1/2 teaspoon salt
* 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
* 1 1/2 cups shredded carrots
* 1/2 cup chopped walnuts
* 1/4 cup shredded coconut, plus more for garnish
* 8 ounces bar cream cheese, room temperature
* 3/4 cup confectioners’ sugar
Directions:
1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
5. Frost cupcakes, and garnish with shredded coconut.
[Source] MarthaStewart.com
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