Gingerbread spiced desserts are a result of my PUMMULL SPICE addiction! So here’s the thing, years ago when we came upon the perfect blending of what I would call my pumpkin spice or mulling blend, we were thrilled with the perfection of the cinnamon, ginger, nutmeg, allspice, cloves, mace and finally cardamon blend. It just did it for me! At the time I was steeped in fall and thinking of holiday baking. Truth be told, for gingerbread lovers this is a one spice deal, instead of all that is normally called for!
But HOLD ON, we took that same PUMMULL SPICE and drove that delight year round, in chili, pork roast, duckling, grilled and poached fruits…and it doesn’t stop there! I love our PUMMULL, but today kicking off this magical and delightful month of December, let’s just get back to our Pummull roots and do the “gingerbread thing.” Have fun, enjoy, savor and share these wonderful holiday recipes featuring Pummull Spice and the other KB spice blends and rubs to wow your family and friends!
Gingerbread Pumpkin Soufflés with Bourbon Molasses Caramel
Pumpkin Alfredo Lasagna with Roasted Veggies and Pork Sage Sausage
Pumpkin Kissed Grits
Fruited Spicy Sausage
So this French Stuffing evokes the most wonderful memories for me! I remember (like it was yesterday) making this at the stove with my *Dad when I was 16 years old (Flashback to the Groovy 70’s!) I was number 9 in a family of 11 kids, and I loved to cook. We were expecting the entire family for Thanksgiving Dinner and my Dad was preparing the Tourtiere stuffing, I was his Sous Chef! We had just put the cooked meat and vegetables pan aside and completed the mashed potatoes to add. I jumped the gun, and “dumped” the mashed into the meat mixture…what I didn’t realize is that my Dad always drained a large portion of the fat out from the mixture first! (Yes, I wasn’t the best cook then!) I will always remember my Dad’s exclamation, “OHHH”, (I was literally holding my breathe..Oh-Oh!) Dad then took a deep breath and told me he wished I hadn’t done that (understatement!) because we needed to remove the most of the juices(fats!) We now had a pretty soupy mixture! Here is where it gets magical, he never yelled, he never scolded, he just said that we now had to cook a couple whole potatoes quick and mash more into mixture. It was all going to be okay, and then he rubbed my back a little….
This dish is the Holidays for me, Thanksgiving, Christmas and New Years. It is delicious, warm and says friends and family. But the secret “spice” for me, was that one on one moment, with a sweet Dad, that held it together and dispensed love. Well after all, isn’t that always the best ingredient in any dish! Blessing to you my friends and may you enjoy!
*Dads back in the day were not like the dads of today. Most worked so hard, were so tired that they tended to be reserved. Moms did most of the interaction with the kids…but as my Dad put down the mantel of raising 11 kids, he put the tough guy stuff aside, he had made it thru the hard years. My Dad became a sweetheart! Oh yes, you still called your Mom and hoped Dad didn’t answer the phone first! But like a fine wine, that Dad of mine, became the best vintage, the tannins reduced, the sweetest in the front! Here’s to you, Pepere!
Tourtiere – French Canadian Stuffing/Meat Pie
I just wanted to take a moment and share with you the beautiful cooking lesson session I recently did for four people, supporting the Foundation for Firelands, right here at The Studio at Hilltop’s Haven.
It was a beautiful evening capped off with a delicious “lesson” meal that included Lobster Soufflé in Thermador Sauce, Turkey Wellington, and the piece de resistance–Baklava Cheesecake!
Kitchen’s Bounty Couture Candles…it’s always been about the scent!
So in any kitchen, be it a show stopper, be it a warm work space, be it a cozy nook, if it isn’t smelling delicious, then it doesn’t have soul! So just as I seek and work to perfect Spices, Recipes and Menus with complex and delicious flavors, well the same thing applies for the candles that scent our studio and homes! A candle making artist, Devin, came into my life and shared some of her most delicious creations with me! At first, I was just so grateful to own these wonderful candles she had created, but then, like a good coffee, my thoughts percolated on “what if the scents and flavor profiles that drive my dishes, were contained in a candle?”. The result of these meanderings with said candle maker, is a little bit of “Culinary Aroma Therapy”. It just shouts love! Love the scents, Love the candle names (for my dear loves), Love the packaging (in our original spice jars) and Love that we, at the Kitchens Bounty, get to offer these to you! So happy and proud to share these treasures with you!
I honestly wonder, is there any better gift to bring to your next engagement, party or under the tree? Bring the Candles for their beauty, but when that glass lid is lifted and the scent wafts out, well that’s when the magic begins! ENJOY!
Ava’s Pummull Spice Soufflé Candle
Bab’s Maple Candied Tarté Candle
Cali’s Café Brulot Candle
Pummull Spice Candle & Seasoning Gift Set
A big welcome to the newest member of the AMAZING Kitchen’s Bounty family: Coffee Rub!
This fantastic addition to our suite of spice rubs and seasonings is the latest star for your grilled, smoked or seared meats.
We start with our Thunder & Lightning Espresso beans and the coffee’s taste and acidity work to provide a perfect blending medium for our 20+ other spices included in this rub!
It’s a complex blend, but that’s how we deliver the taste! Coffee Rub is perfect to caramelize meats, crusting and sealing in moisture with grilling and searing. BUT for a smoker…well that slow hazy cook may be the greatest match of all!
The Coffee Rub has been produced in a special, limited run, so get it while you can! You’re going to love the rich complexity it brings to your meats.
Salad Nicoise has been a favorite of mine for decades and I was first introduced to this salad by our family “Salad Master,” Joyce. However, it is really my travels in France and experiencing the variations of the Nicoise Salad in anywhere from the finest restaurant to gas service stations (yes, really!) Nicoise is a “composed” salad, the ingredients are served side by side, rather than tossed. There is something wonderful in the art of this salad. So with my Fall Flag flying and my love of these late market gardens, I bring you my version of HARVEST SALAD NICOISE with Salmon!
From the Kitchen of Terri Bergman
Harvest Salad Nicoise (with Salmon)
LEVEL: Intermediate—you got this!
4-6 cups Fresh Salad Greens
4 Hard Boiled Eggs (10 min boil)
1 ½ Cups of petite potatoes
2 Cups of String Beans, ends snapped, keep long
2 Cups of Butternut Squash, peel and cubed, 1” cubes
1 ½ Cups Red Pepper, cored, seeded and cubed 1” squares(1 large pepper)
2 Pcs. Of Salmon
Olive Oil – Balsamic Vinegar
Amazing Rub Seasoning (Amazing Heat/Amazing Herbes)
For the Dressing:
1/3 Cup Olive Oil (great quality)
¼ Lemon squeezed
1 tsp Dijon Mustard
*optional 1 – 2 Tbsp Champagne Vinegar
**optional chopped parsley/fresh basil
Salt & pepper
For the Aioli Dressing:
½ C Mayonnaise
1 tsp of the Amazing Herbes (that’s it!)
For the Garnish:
Amazing Heat (especially over the eggs)
Preheat Oven to 400 degrees, convection.
In a large glass bowl, place potatoes, string beans, butternut squash, not mixed but layered. Sprinkle with a few Tbsp water, wrap with plastic wrap and microwave for 5 minutes. Remove, drain water, set aside.
On a parchment lined baking sheet, place 2 entrée size pieces of Salmon that has been brushed with Balsamic Dressing in Center. Arrange the Potatoes, String Beans, Butternut Squash and the uncooked chopped red pepper pieces in the same baking sheet. Give a sprinkle of Balsamic Vinegar to all ingredients, a nice drizzle of Olive Oil, and a generous sprinkling of the *Amazing Rub Seasoning (this will make ingredients golden and seasoned)
Place into preheated (400) oven for 15 minutes, until all ingredients are toasty cooked. With the precooked Microwave time on first ingredients, this play like a symphony and all should crescendo together!
Peel boiled eggs, and half or quarter for salad plates.
Prepare 2 Dressings: Traditional vinaigrette is Olive Oil, Lemon Juice, Dijon Mustard, with optional of Champagne Vinegar couple Tbsps, chopped parsley and basic – and salt and pepper (1/4 tsp of both). Herbed Aioli– ½ C or more mayonnaise with 1 tsp Amazing Herbes, stir together and set.
Plate 4 medium salad plates or 2 large plates, spread salad greens generously to create a base.
Center plates with Cooked Salmon (if 4 plateshalf salmon pieces), then create a frame of string beans, eggs, potatoes, red peppers, and butternut squash. Dress salad lightly by drizzling top with vinaigrette. Serve extra dressing and Herbed Aioli on the side. Is you would like, garnish plates with extra chopped parsley and basil.
My recommendation is to compose and serve this salad while roasted ingredients are still warm, absolutely delicious. However, you can make ahead and chill away. Just delicious also!
This Salad reminds me of an artists’ palette, so compose to your liking! Enjoy!
Swedish Meatballs, is it the gravy that we love, the warm spice palette (that cinnamon family), the soft and tender bite, the homage to the Scandinavian furniture giant IKEA or the fact that this dish is just better Day Two! Well for me, I love Swedish Meatballs because they remind me of the sweetest Grandmother “Anna,” the one I borrowed from my husband’s Swedish side of the Family! Anna would make her version of Swedish Meatballs, the aroma was divine and the taste, well, it tasted like old-fashioned love!
So I have done my own rendition of Swedish Meatballs, maybe a little French thrown in, probably a nod to Turkey (yes, this is where they originated) but at the end of the day, a wonderful dish that’s easy to make and always fun to serve and eat with love! And here’s to you Pete, who occasional keeps my culinary forks grounded!
Swedish Meatballs; the Amazing Anna!
Well it’s like this, my fabulous Candle Creator Devin, introduced us to a candle scent that was so heavenly, we decided to have these candle created exclusively for the Kitchens’ Bounty!
With that in mind, I was so intrigued with the “Maple Candied Tarte´” (candles’ name!) that I had to actually create a food that matched the heavenly scent that we could EAT!
Here is the edible version, for the divine, Maple Candied Tarte´, or Maple Syrup Pie, reminiscent of my New England Childhood and the Fall feasting on Maple Sugar Candies!
So good then, and so fabulous now! Enjoy!
Maple Candied Tarté (Maple Syrup Pie)
Butternut Squash, the shapely cousin of pumpkin, really shouts fall! Love the taste, love the varieties of ways to prepare and season. Let’s kick off this October with a Hasselback* treatment of this squash, where our veggie is our canvas (for the look of it) and the technique intensifies the taste (roasted) and the squash bowl, is well, just the coolest bowl! So here, we have prepared meatless, but I also offer a suggestion for those who enjoy meat to kick it up at the end of recipe! Here goes, let’s celebrate!
*Hasselback is a technique, where the squash is cut about one half through into thin slices
From the Kitchen of Terri Bergman
Hasselback Butternut Squash with Quinoa (and Ginger)
SERVES: 4 (generous entrée servings)
LEVEL: Intermediate—you got this!
2 Medium to small butternut squashes
For the Filling:
1 cup Quinoa
2 cups vegetable stock (or water)
1 cup baby peas
Optional: 1 tsp shredded ginger, or ½ tsp spice ginger (any veggies or herbs you like!)
Olive oil, salt pepper to taste
Peel butternut squashes, slice lengthwise in half, seed and clean. Hasselback the squashes by turning the inside squash to the cutting board and make thin slices on outer squash, without cutting thru! Take each squash piece (4) and brush with balsamic vinegar. Put on a parchment lined baking sheet and drizzle with Olive Oil and sprinkle with Amazing Rub.
Bake in a 375 degree oven for 30 minutes one side, remove from oven and turn each piece over.
STOP HERE AND MAKE **QUINOA FILLING WHILE SQUASHES BAKE!
Bake squashes for additional 30 minutes, again turn squash over so the bowl side of squash is up. If there are veggie juices in the olive oil drippings add to the Quinoa stuffing. Now, fill the squash bowls with Quinoa mixture. Bake an additional 5 minutes.
This is a good time to sprinkle the squashes with the Amazing Herbes for a super accent, if you have it.
**QUINOA FILLING, in a small pot boil 2 cups water, or veggie stock. Add 1 cup Quinoa and gently simmer for about 10 minutes, remove from heat and add, ginger, peas, a little olive oil, salt/pepper if desired. More veggies of your choice if desired!
Set aside for an additional 5 minutes – ready to stuff Squash Bowls.
ADD MEAT IF YOU LIKE, for flavor or a heartier meal. My suggestion would be finely ground pork, pan sautéed. Cook pork (1/2 #) and crumble and then add whole sage leaves (8-10)cooked in pork drippings until golden brown. With slotted spoon remove pork and sage and sprinkle over top of the squash bowls! ENJOY!