The Last Bake of Summer

The Last Bake of Summer

Summer’s last cake bake…Lemony tart chiffon cake, drizzled with a lemon simple syrup, and the lightest lemon buttercream frosting. What a way to close the door to Summer!

Asparagus Soufflé

Asparagus Soufflé

From the Kitchen of Terri Bergman

Asparagus Soufflé

I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that large dinner party or luncheon.  This has the basic formula of Strata…but we kick it up a bit.  It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer or lunch entrée.  Delicious! 
(However, for Gluten Free, we have you covered, just separate eggs, whip whites until firm,  follow recipe but omit bread….and bake 10 mins less but same method)

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1 lb. asparagus medium chop
1 cup aged sharp cheddar shredded
½ cup shredded Parmesan
½ loaf of a baguette or white bread cubed
1 tsp each of finely minced Parsley and Green Onion (Optional)
6 eggs
1 cup milk
1 cup cream
½ cup butter melted
1 tsp The Amazing Heat
½ tsp dry mustard
2 oz. of dry sherry

DIRECTIONS:
Prepare 6 individual ramekins by greasing with butter. Roast chopped asparagus for 6-8 minutes in 400 degree oven with salt and pepper.

Reserve half of the asparagus pieces to assemble and blend half with milk and cream. Arrange the asparagus, cheese, and bread into layers in the ramekins.

Pour melted butter evenly over each mixture.  Now, In a medium bowl beat the eggs, add the mustard, Amazing Heat, pinch salt/pepper, milk/ cream/blended cooked asparagus.  When well blended add the dry sherry. Pour egg mixture over breaded Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approx 40 minutes. Can be served in Ramekins or removed and plated on (Asparagus) Béchamel Sauce. 

Béchamel Sauce
3 Tbsp. Butter
3 Tbsp.Flour
2 cups of ½ and ½ Cream
1 cup grated cheddar cheese (I like Vermont white cheddar)
¼ tsp Pummull Spice (KB)
Salt & pepper
Dash of Blazing Belle (KB)

Melt butter in saucepan over medium heat, add flour to from Roux. Cook stirring for 2-3 minutes til sizzling but still pale in color. With wire ship stir in ½ and ½ cream; beat well to distribute. Simmer 3-4 mins. Sauce will thicken and become silky. Stir in cheese, Pummull Spice, salt & pepper, and a dash of Blazing Belle spice. That is a great Béchamel but if you want an Asparagus Béchamel, add ½ Cup of Puréed Cooked Asparagus. Viola, either choice is a winner!

Terri 

Guest Cooks Love Our AMAZING products!

Guest Cooks Love Our AMAZING products!

One of the thrills for me is when my friends shoot me a picture of a great lunch (need I say healthy for this dynamo!) that includes some KB LOVE. In this case that gorgeous Grilled Cheese is laced with the Amazing Herbes…she’s loving it and so am I! A sprinkle with do! Thanks Lezlie, our KB Guest Cook of the Day!

Bran Muffins with Fruit & Crumble Topping

Bran Muffins with Fruit & Crumble Topping

From the Kitchen of Terri Bergman

BRAN MUFFINS WITH FRUIT – BANANAS OR PEACHES OR DATES (you choose)! AND A CRUMBLE TOPPING

Love food that fuels you body and soul?  Here it is the perfect fiber rich breakfast launch, snack or answer to that 4 o’clock refueling.  These delicious muffins are packed with bran, wheat germ and great flavors fruit flavors (you choose). The crumble topping makes the masquerade complete, good for you but so delicious!  Yeah, it’s a health food win-win!

SERVES: 12-15 muffins
LEVEL: Intermediate-you got this!

INGREDIENTS
2 large eggs
½ C Maple Syrup
1 cup mashed spiced peaches (or sub 1 cup mashed bananas or chopped dates)
1 cup yogurt or buttermilk
1 cup unprocessed wheat bran
2 Tbsp wheat germ
¼ vegetable oil
1 tsp vanilla extract
1 cup whole-wheat flour
¾ cup of all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp Pummull Spice (blend of Cinnamon, Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! Our House Baking Seasoning!)
½ cup chopped walnuts or pecans

CRUMBLE: (optional)
½ C brown sugar
½ C flour
¼ C butter (cut in small pieces)
½ C oatmeal
½ tsp *Pummull spice

DIRECTIONS:
Preheat Oven to 375 degrees F.  Coat 12 muffin cups with cooking spray. Whisk eggs and maple syrup in a bowl until smooth, whisk in mashed fruit, yogurt, wheat bran, wheat germ, oil and vanilla.

Whisk flours, baking powder, baking soda, cinnamon and salt in a large bowl.  Add wet to dry ingredients, Stir in any chopped fruit or nuts, etc.  Scoop batter into muffin tins, sprinkle with the crumble.

Bake the muffins until top are crunchy golden, and spring back when lightly touched.  20-25 minutes.  Let cool a few minutes in pan, remove from pan to cool on wire rack.  ENJOY!

Terri 

Blazing Bella’s Smoked Chicken Wings

Blazing Bella’s Smoked Chicken Wings

  • Cut wings into sections (drumettes and flats), discard tips or save for stock.
  • Season with Blazing Belle!
  • Prepare grill for two zone cooking (direct/indirect) at 350°-450°.
  • If desired add some hard woods chunks or chips to coals/hot side. I used apple wood chunks. Cherry or pecan would also work great.
  • When grill is up to temp, place wings on indirect heat side. Cook until 165+ internal temp, 30-40 mins.
  • Switch wings to direct heat side, cook for 4-6 mins until skin is crispy.
  • Watch closely while cooking over direct heat, wings can char easily! Move wings to the indirect zone when they are done to keep warm.
  • When all wings are done, remove from grill. Serve with celery, carrots, blue cheese dressing, and/or ranch (perhaps with some Amazing Herbes mixed in and enjoy!
Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette

Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette

From the Kitchen of Terri Bergman

Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette

*Add Decadence, serve with Avocado Lime Aioli, and Spicy Salsa

These Herb encrusted Baked Sweet Potatoes served warm but stuffed with a cool Black Bean Salad are the bomb! (ESP for Meatless Monday). You get the Ying and Yang from a hot/cold food served together…as well as the perfect vehicle for 

  1. Make Ahead
  2. Add Taco Meat for Thursdays!
  3. Go Pesco with Shrimp on Friday!
  4. Drive in the direction you want…

The natural sweetness of well baked sweet potatoes and the slight spicy bite of the bean salad is perfect. To up your “A” game make the Avocado/Lime Aioli and kick in the spicy cheese sticks and/or Salsa!

Enjoy!

SERVES: 4
LEVEL: Presto-easy!

FIRST: ROASTED HERBED SWEET POTATOES

INGREDIENTS:
4 Medium Sweet Potatoes
Olive for rubbing
Amazing Herbes to coat
Salt & Pepper
Preheat Oven at 425 degrees

Wash and dry sweets. Cut light center in top of each, rub potatoes with olive oil. Roll or sprinkle with AMZ Herbes, salt n pepper. Bake 45 minutes until very soft, crunchy outsides. Set Aside.

SECOND: BLACK BEAN, CORN AND AVOCADO SALAD

INGREDIENTS:
1 15 oz can Black Beans, rinsed and drained
2 ears of fresh corn, kernels cut off or one can of corn drained
1 small red pepper finely diced
1 small red onion finely diced
2 Tbsp Amazing Rub (here is where you get brown sugar/spices)
1 tsp (or more) of Blazing Belle (this controls heat, a great blend of peppers incl. cayenne)
4 Tbsp. Olive Oil
1 lime, fully zested and juiced
½ c fresh cilantro or parsley chopped (whichever you prefer)
1 avocado medium chopped (reserve ¼ for Aioli)

Combine all ingredients (Avocado goes in right before serving) in bowl, mix well.  Cover and chill from an hour to overnight. Before serving salad, add the Avocado and check seasonings.

When Sweet Potatoes are fully cooked, complete the seam slice down the middle (but not through) and separate and squeeze a little to fluff inner potato. Stuff with the Chilled black bean salad.

Serve with Aioli, Salsa (if desired) and maybe some fine spiced cheese!

This dish is also great stuffed first with taco meat, spicy shrimp or any of your favorites!

*Avocado Lime Aioli
1 C mayo
¼ chopped avocado
1 Tbsp Lime Juice with zest
chopped parsley (or cilantro)
finely minced garlic 2 cloves(optional)
salt/pepper to taste.

That’s it!

Terri