Find Us at Food & Wine Weekend

Find Us at Food & Wine Weekend

We’re so excited to bring you spice and seasoning demos and tastings a great event in one of our favorite local spots! The Kitchens Bounty will be there this weekend. Please come taste some samples and stop by to say hello!

Kitchen’s Bounty Demo with Tastings at 2:30pm on Saturday and Sunday

FOOD & WINE WEEKEND

September 28-29, 2019
Mulberry Creek Herb Farm

Black Walnuts – Made Amazing!

Black Walnuts – Made Amazing!

So shake those trees! We are blessed in Ohio with wild, abundant Black Walnut trees! Now about this blessing, Black Walnuts have a richer, denser taste, BUT they are difficult to shell (we are talking stained hands and lots of work). We are also lucky to have a plentiful and available supply of traditional English walnuts in our grocery stores….so whether it’s Black Walnut or English Walnuts, let’s work to make these all delicious!  

Posting my recipe that shouts FALL, for the Amazing Sweet N Savory Spiced Walnuts. Whether this is your best excuse ever to eat a salad, or bake a walnut encrusted Chicken Breast, or simply snack away! However, this recipe does come with a warning, they are addictive!

In a nutshell, (yes I did this!), these walnuts are perfectly coated, sweet and savory and that delicious crunch we require from snacks.  And my favorite, walnuts are a great source of protein! So enjoy this good for you deliciousness!  These are also a great holiday gift for family and friends!

WATCH FOR THESE AMAZING SWEET N’ SAVORY NUTS coming soon on the Kitchensbounty.com Shop ( 8.8oz bags)!

RECIPES
The Amazing Sweet n’ Savory Spiced Nuts

The Kitchen’s Bounty Rubs & Seasonings–They’re Coming Back!

The Kitchen’s Bounty Rubs & Seasonings–They’re Coming Back!

The KB products you’ve grown to know and love, like The Amazing Rub, The Amazing Heat and The Amazing Herbes, have been unavailable for purchase on our website for a little while. We hope you will accept our sincerest apologies! We know you love this stuff—using it in everything you cook, sear, grill, smoke, bake, sauté and broil.

We’ve been working hard behind the scenes to get this new website up and running, filled with the best recipes and information yet from The Kitchen’s Bounty and we have been mixing and packaging to replenish our stock of your beloved seasonings and rubs.

Our new shop is opening very soon and we wanted to let you know that we will also be bringing you some very special new items that we just know you are going to love as much as we do. Can’t get enough of the beautiful fragrance of Pummull Spice? Then you’re going to love what we will be launching soon!

Carbonara Presto with Amazing Herbes

Carbonara Presto with Amazing Herbes

So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!

From the Kitchen of Terri Bergman

Carbonara Presto with Amazing Herbes

SERVES: 8
LEVEL: Presto

FOR THE BASE
1 lb. of your favorite Angel Hair Pasta (the skinnier the better)

FOR THE FILLING
1 medium onion very finely chopped
½ Pound finely chopped ham or bacon
1 Tbsp of Olive Oil
1 tsp finely minced garlic
1 Tbsp
Amazing Herbes
1 cup green peas

FOR THE SAUCE
2 eggs
2 egg yolks
1 cup half/half cream
1 tsp
Amazing Heat
1 cup grated Parmesan cheese
1 cup reserved Pasta Water
2 Tbsp of butter
½ tsp black pepper

FOR THE GARNISH (optional)
Shredded basil leaves
Chopped parsley 
Grated parmesan

DIRECTIONS
Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)

In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, Amazing Herbes cook until soft and fragrant, add peas to heat well.

Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth.  You will take large skillet with ham ect. off the burner,  add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy  smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.

ENJOY!

Elevate Your Salad

Elevate Your Salad

I LOVE SALADS, no WAIT! I love DRESSINGS! This Green Goddess or my personal Green Yum Yum Dressing is the best! I could eat a salad of just greens with this, but when you add treasures like seared salmon, sautéed Granny Smith apples, candied walnuts…it becomes a celebration! I hope this dressing has you loving all the “good for yours’” with delight! GO GREEN!

RECIPES
Green Goddess Yum-Yum Dressing

Late Summer Dinner

Late Summer Dinner

So I had a fun, simple and delicious dinner planned for a small group of besties! You know the drill, you can’t wait for the conversation, the news, the wine!!! Well, hell – dinner is a done deal because this is a go to din-din, with favorite flavors and recipes! So that was how it was supposed to go! BUT on this late summer evening, a sure thing decided not to show up!

The delicious Hilltops Black Walnut Salad – well that was perfect down to the little kiss of maple syrup that makes it sing! The Apples in Rum Raisin Dessert sauce was ingredient prepped, and even the ice cream was pre-scooped (yes I admit to being a bit of a control freak!). The only job on dessert was to make sure that my dramatic flambé did not get out of hand…well, that’s another story! Let’s just say deliciousness was served!

It was the mini baked stuffed eggplants, that had me laughing, a little crying and a big “no I’m not serving this?!!. The little buggers, would not—repeat would not—cook! No kidding! I have never had this happen before, so after an hour of checking the oven, prodding and looking aghast, I went to plan B, Eggplant Parmesans.  Now I have a killer recipe for Eggplant Parmesans – and I’m sharing that here, but what I served my dear friends that evening did not look so pretty! Honestly, I am sharing this because there you have it…a sure thing, going amiss – not your everyday kitchen event! But I haven’t stopped laughing since.  So to friends who ignore mistakes, to a little “too much wine”, to the flaming flambé dramatic finish and to totally serving food with joy – perfect of not.  Over and out my friends!!

RECIPES
Hilltops Black Walnut Salad
Apples in Rum Raisin Sauce
Eggplant Parmesans

Peach Cream Cloud Cake

Peach Cream Cloud Cake

So late summer peaches always ring the bell for me, there is a little whisper that says “enjoy these, play with these….pssst, pumpkins are next”.  So in the mind set of “seizing the day”, what is better than Peaches n’ Cream. This cake takes the Peaches n’ Cream and floats it on a cloud of total deliciousness. It takes a few steps, a little patience, but doesn’t everything that is wonderful! May you float on this cloud of deliciousness and enjoy sharing with those special in your life! 

From the Kitchen of Terri Bergman

Peach Cream Cloud Cake

SERVES: 12-16
LEVEL: Intermediate and some!  YOU GOT THIS!

INGREDIENTS
PEACH PUREE:
6-8 Peaches
½ lemon juiced
¼ cup sugar
½ to 1 tsp of
Pummull Spice

PEACH CAKE (Presto Style!):
Purchase 2 boxes Lemon Supreme Cake Mixes
6 eggs
½ C melted Butter
3 cups Puréed Peaches (from above)
1 Large Jar peach or apricot preserves


FOR THE FILLING/CAKE SEAL GANACHE

BUTTERCREAM-CHEESE FROSTING (Ganache Style):
½ C butter softened
1 8oz block Cream Cheese
4 C. Confectioners Sugar
1/8 tsp salt
1 tsp vanilla
Dash of lemon juice
Optional 1 Tbsp of Cream or milk

WHIPPED CREAM/CHEESE CLOUD FROSTING:
1 8oz pkg Cream Cheese
1 Cup Heavy Whipping Cream
1 to 1.5 Cup Confectioners Sugar
1 tsp Corn Starch
1 tsp vanilla

Get the Party Started!

DIRECTIONS
Create PEACH PURÉE by peeling and slicing ripe peaches, place in bowl and squeeze ½ fresh lemon juice over slices and sprinkle with sugar and Pummull Spice Seasoning.

Process in blender to make a peach purée should yield 3 cups.

Make Lemon Supreme cake mixes but add 6 eggs, ½ melted butter and 3 cups of peach purée. Bake cakes in approx 9” greased pans with wax paper on the bottom of each pan (circle cut). (This helps to keep cakes from cracking when they cool) Cool cakes. (Makes 4 cake rounds)

Use 3 of the cooled cakes, spread warmed peach or apricot preserves on the tops and let cool again.  (Reserve the remaining cake round for another day….freeze it!)

Make Buttercream-cheese frosting ganache by beating the butter and cream cheese until light, add confectioners sugar, vanilla and lemon squeeze. If needed add up to 1 Tbsp Cream

Frost/seal, each of the cake round tops with Frosting and then stack to form the 3 layer cake.

When stacked and straight frost/seal the sides til the entire cakes are lightly frosted but sealed.

At this time refrigerate the cake.

Whipped CreamCheese Fluff Frosting; whip cream cheese until light and fluffy, set aside. 

Whip heavy cream until stiff peaks and add vanilla, confectioners sugar and 1 tsp corn starch. When all combined reincorporate the whipped cream cheese into mixture give a 30 second whip to incorporate – and Viola! At this point frost the entire cake top and side. Use any additional frosting to create clouds to accent the top of the cake.  This needs to go into a refrigerator and taken out just before serving. I like to take a fresh peach and slice to garnish top when ready to serve!  If you make ahead and need to hold more than a day or so, freeze entire cake. It freezes covered with wax paper wonderfully! Enjoy – this is the delicious bomb.

Peach Pie

Peach Pie

“in shareable pies for 2!”
The end of summer in northern Ohio brings forth the most glorious ripe, sweet and juicy peaches anyone can buy. These beauties become the star in the small, sharable pies that bring out the best in these local peaches.

From the Kitchen of Terri Bergman

Peach Pie

SERVES: 12 (in 6 petite pies)
LEVEL: PRESTO (easy)

INGREDIENTS
Base:
We are starting with your favorite pie dough recipe or for a quick fix use the Pillsbury Pie Crust roll outs (in the grocer refrigerator section)

Filling:
½ Peck or 15+ Ripe peaches, peeled and thinly sliced
1/2 Fresh lemon squeezed over peaches immediately
3 Tbsp. Corn Starch
1 tsp. Pummull Spice *KB’s signature 7 Spice Cinnamon Blend!
1 cup sugar
Egg **for egg washing the dough
Sparkling coarse sugar (if desired 3 tsps.)

DIRECTIONS
Mix Corn starch, Pummull Spice and sugar into peach slices (lemon juice already in!)

In 6 small pie or cheesecake forms (that have been sprayed with oil), line with pie dough to cover bottoms/sides and extra inch or so to fold over top. Place 1.5 cups of peach mixture in each pie form, fold dough border over top. Mix egg in cup and lightly brush the exposed top dough and sprinkle lightly with sparkling sugar and pinch of Pummull Spice.

Bake in preheated 375 degree over for 15 mins., reduce heat to 325 and bake 30-35 additional minutes. Remove from oven when golden brown and set aside.  If using cake forms with removable sides carefully run butter Pknife sides to dough, to gently release pie from sides.

Peach Pie begs for vanilla ice cream and a drizzle of caramel sauce completes the sweet ending!

Enjoy!