INGREDIENTS 1 C. whole milk 1 C. cream 2 C. chicken stock 1 ½ tsp. kosher salt 1 C. *white grits *Carolina Plantation White Grits – best of all! ½ tsp. freshly ground white pepper 4 Tbsp. unsalted butter 4 oz. sharp Cheddar or Brie (or both!) 1 small can pureed pumpkin ½ tsp. Pummull Spice
DIRECTIONS Bring the milk, cream, stock and salt to a boil in a saucepan, set over medium-high heat. While continually whisking, gradually add the grits. Turn the heat to low and cover. Cook for 10 minutes or until thick and creamy, removing the lid and whisking every 3 to 4 minutes to prevent the grits from sticking or forming lumps. Remove from the heat, add the pumpkin, Pummull Spice, pepper and butter, and whisk to combine. Once the butter is melted, gradually stir in the cheese (of your choice). Serve alone or with Fruited Spicy Sausage.
Match made in heaven here, with the cloud light delivery of two of our favorite cool weather taste Gingerbread and Pumpkin, and then crown this airy delight with a warm Bourbon Molasses Caramel well a little naughty at the Holidays, but make one for Santa, we know he would approve!
From the Kitchen of Terri Bergman
Gingerbread Pumpkin Soufflés with Bourbon Molasses Caramel
SERVES: 8-10 LEVEL: Rock Star! (a little advanced)
INGREDIENTS Soufflés: 1 C Pumpkin, canned purée 10 Egg Whites 2 tsp Pummull Spice 1 tbsp Corn Starch ¾ C Sugar ¼ C Molasses Dash Salt ½ C Milk WHIPPED CREAM OPTIONAL BUT AWESOME!
DIRECTIONS Mix together milk, cornstarch, spices, and 2 tbsp sugar. Whisk in a sauce pan, bring to low boil, whisk – thicken and set aside (a few minutes) Remove from heat and whisk in Pumpkin Purée. Set aside to cool.
Set oven to 400 degrees, butter ramekins, coat with sugar, then place in a baking sheet, not touching.
Beat egg whites with dash of salt, using electric mixer until soft peaks. Add remaining sugar a little at a time, until stiff, glossy peaks.
Fold eggs whites a little at a time, into cooled Gingerbread Pumpkin mixture. Keep adding but lightly until all whites are incorporated. Divide into ramekins, mounding to top.
Bake Soufflés until golden and puffy, 18-20 minutes. Serve immediately with Bourbon Molasses Caramel.
INGREDIENTS Bourbon Molasses Caramel Sauce: ¾ Cup Sugar ¼ Cup plus 2 TBLS water 3 Tbsp Bourbon 3 Tbsp Butter 2 Tbsp Molasses Dash Salt
DIRECTIONS Bring sugar and 2 Tbsp Water to a boil in a small heavy saucepan over medium heat, stirring pan to dissolve sugars, do not stir. Keep swirling the pan until a golden caramel develops. Remove from heat and stir in remaining water, then bourbon, butter, molasses and salt dash. Return to low heat to simmer and completely dissolve and incorporate ingredients. Set aside and let cool slightly but keep warm.
This sauce moves a fabulous soufflé to the outer stratosphere of taste!
I like to add whipped cream to side service plate for Soufflé and finely sliced cranberries make a great garnish…ENJOY!
So I have been inspired ever since I discovered the Louis Sherry famous “Sicilian Orange” chocolate! So for this Holiday Season, I have taken our traditional Pecan Chocolate Pie and kissed it with a little chocolate essence by way of Cointreau Liquor, lovely orange essence. Here is my updated traditional Pecan Chocolate pie…with a bit of an attitude! Enjoy!
SERVES: 8-10 LEVEL: Intermediate—you got this!
INGREDIENTS Base: Pie Dough, so we repeat the familiar cry! (Purchase refrigerator pie dough or follow our link to our house pastry dough!) 1 Crust to line bottom of the pan only
For the Filling: 3 large eggs 1 cup dark brown sugar ¾ cup of dark brown corn syrup ½ tsp Pummull Spice (KB house mulling spice) ½ tsp salt 1 Tbsp orange zest (optional) 2 Tbsp melted butter 2 Tbsp Orange Liquor (Cointreau or similar) 1 ½ cups whole pecans 1 cup dark chocolate chips
DIRECTIONS Line pie plate with uncooked pie crust.
Preheat the oven to 375 degrees, cook on center oven rack.
In a large bowl whisk eggs, brown sugar, corn syrup, Orange zest, Pummull spice, salt, melted butter and orange liquor. Stir in the whole pecans and chocolate chips, coat well, and then scrape the filling into pie crust. Bake for 30-35 minutes, the filling will puff up slight but still may be slightly jiggly in the center. Let pie cool completely before slicing.
Serve with whipped cream or vanilla ice cream! Enjoy!
SERVES: 12-16; makes 2 pies LEVEL: Intermediate—you got this!
INGREDIENTS Base: Pie dough for 2 complete pies, bottoms and tops Purchase Pie Dough pre made for a snap or see our house recipe (link)
For the Filling: 2 tsp. oil 1 cup celery finely chopped 1 cup carrot finely chopped 3 cloves finely minced garlic 1 Pound finely ground pork 1 Pound finely ground beef 1 Tbsp. Amazing Rub 2 Large teaspoons poultry seasonings (Love Bell’s) Fresh minced rosemary/sage/parsley is optional if available ½ tsp Pummull Spice (our house mulling blend spice) 5 potatoes, boiled/roughly mashed with a little butter and cream Salt and pepper to taste
DIRECTIONS In a large frying pan or Dutch oven start oil with onion, celery, carrots and garlic. Cook to wilt and push veggies to side and add meats sprinkled with the Amazing Rub to the center of the pan. Cook until meat is lightly browned and drain most of the fat (but not all – your call!). Add poultry seasoning and Pummull Spice, here is where you could add optional herbs if desired.
Boil potatoes in large, salted pot of water – as you would for mashed potatoes. When done, drain, roughly mash – add a little butter and cream for thick mashed with a little salt and pepper to taste. Add the mashed to meat mixture. Taste and season more per your desire.
This mixture can be served as is, or in meat pies, or to stuff cored and seeded vegetables (I.E.Pumpkins).
For meat pie (our favorite) prepare standard pie crust, top and bottom, Roll, fill, cover and seal. Brush pie top with egg wash, sprinkle with a little pepper, salt and Bake one hour at 350 degrees. Best to set aside for 30 minutes before cutting and serving. Keeps, saves and reheats beautifully!
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!
INGREDIENTS Base: 2/3 Cup of finely ground *oatmeal (That’s the French Canadian Roots but use bread crumbs if you like!) ½ C heavy cream 2 tsp butter 1 onion, finely minced 2/3 pound of ground beef 1/3 pound of ground pork 1 egg 1 Tbsp **Amazing Rub(brown sugar based house seasoning) ½ tsp black pepper 1 tsp. ***Pummull Spice(just the best Warm Spice Cinnamon, Allspice, Cardamon Blend going/our house!) 1 tsp. Dijon Mustard
For the Sauce:2 Ways! Quickie: 2 cups Beef Broth 1 Can condensed Cream of Mushroom (gluten free if required) 1 tsp Dijon Mustard ½ C heavy cream 2 Tbsp Worcestershire sauce ½ C sour cream optional
Traditional: 2 cups Beef Broth 1 C heavy Cream ½ Sour cream 1 tsp Dijon Mustard to thicken if necessary use 1 Tbsp Corn Starch with 1/8 C cold water
For the Garnish: Chopped fresh Parsley coarse ground black pepper Cranberry Sauce
DIRECTIONS Preheat the oven to 350 degrees
Place ground oatmeal in a small bowl with Cream to absorb and soften, let stand a few minutes.
Important! Cook onion!Melt tsps Butter in a skillet and gently cook and wilt the onions, take off heat and cool in large bowl.
To onions add oatmeal/cream, ground beef, ground pork, egg, Amazing Rub, Black Pepper, Pummull Spice, Dijon Mustard, lightly mix all ingredients together. When mixed, take about 2 tbsp meatball mixture, roll and place on a baking sheet lined with parchment paper. When meatballs all made up, bake in 350 degree oven for 25 minutes.
Set aside and make sauce. You can make a quick sauce in skillet or use listed sauce ingredients and place in a slow cooker, add meatballs and cook until tender.
These can be served immediately or set in cooler for the next day. Holds wonderfully.
Garnish when serving if desired with chopped parsley and serve with a chilled cranberry sauce!
Inspiration; IT’S FALL! Looking for a smooth wonderful indulgence that will drive with me from October through January! Started pondering what I could put in a thermos for a very special Picnic Hamper I am preparing for friends. I love Hot Chocolate, (no too soft!) , love Hot Coffee, (no too tart), but when I tried my hand at a Steaming WHITE HOT CHOCOLATE AND PLAYED WITH PUMPKIN AND PUMMULL, well JUST RIGHT! So create this for a special treat for your family and friends, or pack this with your throw and thermos in the car and drive it special! But be careful Goldilockses’, be sure to grab the thermos and run!!!! ENJOY!
From the Kitchen of Terri Bergman
White Hot Chocolate with Pumpkin and Pummull Spice
SERVES: 10 LEVEL: Presto!
INGREDIENTS Base 1 (14oz) can sweetened condensed milk 6 to 8 C whole milk (depending on how much you want) 2 C White Chocolate Chips (15oz) can pumpkin purée 1 Tbsp Pummull Spice (cinnamon blend) 1 Tbsp Cocoa Powder 1 tsp vanilla extract
For the Garnish: 1.5 C Heavy Cream (for whipping) ¼ C confectioners sugar Pummull Spice shakes!
DIRECTIONS In a heavy stock pot, combine the condensed milk, regular milk, White Chocolate chips, pumpkin purée, Pummull Spice, cocoa powder and vanilla extract. Slowly warm on medium heat and continue to watch and whisk until choc chips are melted and very warm. Try not to let boil, or stay on high heat once choc chips have melted. * You can prepare this in a crock pot if desired, high for 1.5 hours and then reduced to warm (you need to watch and whisk occasionally).
For the Garnish Whip the heavy cream until creamed peaks form, add confectioners sugar and a spindle of Pummull Spice and whipped until a little stiffer.
I love to top with lots of whipped cream and a finish shake of Pummull Spice.
Tips: if you have any left over it is heavenly in your hot coffee! Will keep refrigerated for 5 days.
FOR THE BASE: It’s the best vanilla ice cream you can buy! 6-8 Large scoops!
INGREDIENTS Filling 4-6 Granny Smith Apples – peeled, cored and julienned 1-2 TBSPS Butter 1 tsp of Pummull Spice* Sauce ½ cup packed dark brown sugar ½ cup light corn syrup 1 tablespoon unsalted butter ½ cup dark rum ½ cup golden raisins
DIRECTIONS In a large skillet, melt butter and add julienned apples with 1 tsp Pummull Spice. Cook until a little golden and softened. Set aside in bowl. In same skillet combine the brown sugar and the corn syrup, butter and golden raisins. Stir until well blended and sugars melts. At this point you can add rum and reserved cooked apples. Set over medium-low heat. Stir until well combined a few minutes. (If desired you can reserve the rum for a flambé, pouring warmed rum over apples and sauce and lighting, until flame extinguishes, make sure you have skillet cover at skillet side to cover flames in need be.
Serve the sauce warm or at room temperature over the ice cream, you can garnish with whipped cream and a sprinkle of Pummull Spice if desired!
*The Kitchen’s Bounty PUMMULL SPICE is an exclusive Cinnamon Blend sold by the Kitchens Bounty! It includes a blend of the finest Cinnamon, with Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! WOW!
The walnuts are falling along with the leaves…let celebrate with a fall flavored salad.
From the Kitchen of Terri Bergman
Hilltops Black Walnut Salad
SERVES: 6 LEVEL: Presto!
INGREDIENTS Apple Balsamic Dressing: 1/2 cup Olive Oil ¼ cup Apple Cider ¼ Balsamic Vinegar 2 Tbs pure maple syrup ¼ tsp Pummull Spice Salt/Pepper to taste Salad Mix: 10 cups of torn red oak lettuce 2 Granny Smith apples, peeled, cored, cut into matchstick-size strips 6 Stilton or Goat cheese rounds/slices 1 Tbls Amazing Rub (for Black Walnuts) ½ c *Spicy Candied Black Walnuts, broken (to candy*dip in egg white wash, roll lightly in Amazing Rub and baked in hot oven for 5-7 minutes
DIRECTIONS FOR DRESSING: Whisk apple cider, maple syrup, balsamic vinegar in medium bowl to blend. Gradually whisk in oil until mixture thickens. Season to taste with Pummull Spice, salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Re-whisk before using.)
FOR SALAD:Toss greens, apples, walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Garnish with Stilton or goat cheese round, a few walnuts.