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 

Oranges with Dates & Onions

Oranges with Dates & Onions

From the Kitchen of Terri Bergman

Oranges with Dates & Onions

A Sicilian specialty that I particularly enjoy combining sweet –and-sour flavors.  Really engages the palette while remaining light.  You can make many variations on this recipe, such as replacing the dates with pomegranate seeds or black olives. A bright opener to that great Brunch!

SERVES: 6
LEVEL: Presto-easy!

INGREDIENTS
6 oranges (mix 4 regular and 2 blood oranges if available)
18 dates Sprinkled lightly with Pummull Spice
2 red onions
4 tablespoons extra virgin olive oil
Balsamic Vinegar (really kicks this up!) can be served tableside – salt/pepper

DIRECTIONS:
Peel the oranges and slice them crosswise, peeling away from the bitter white pith.  Stone the dates and slice very thin.   Peel the onions and slice paper thin.  Arrange the oranges and dates on a serving platter and cover with onions.  Pour over the oil and serve immediately at room temperature.  

Terri 

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 

Peach Pecan Bourbon Spiked Pie

Peach Pecan Bourbon Spiked Pie

From the Kitchen of Terri Bergman

Peach Pecan Bourbon Spiked Pie

Okay friends, like the name of this pie, it’s a mouthful! It’s basically baking a fresh peach pie, and then building a pecan pie, spike with a little delicious buttered bourbon right on top! Yes, it does mix up a little, and there is a little “work” involved, but it is worth every step. Close your eyes, imagine fresh bursting but delicate peaches, and a gooey pecan spike topping. Well, here it is! Recipe is for 2 full pies because if you are going to go thru all steps, why not share one with family or friends…or my favorite trick, pop one in the freezer for that stunning dessert, without any of the stress! I hope you enjoy this as much as I do! Enjoy! 

SERVES: 2 Pies/ Serves 16
LEVEL: Intermediate-You got this, But a little time involved

INGREDIENTS
2 Pie Crust bottoms, rolled a little extra for size (KB’s recipe or purchase rolls outs)

Peach Pie Start
12 Peaches, peel, remove pits and slice
½ Lemon Juiced
3 TBSP Corn Starch
½ C Sugar
1 tsp Pummull Spice (KB’s unique Cinnamon Blend)

Pecan Bourbon Finish
6 eggs, lightly beaten
2 C. Brown sugar, lightly packed
2 C. Light colored Corn Syrup
1 Cup salted butter melted
4 Tbsp Bourbon
½ tsp Salt
2 C. Roasted Whole Pecans with Sea Salt (or add your own sea salt finish)

DIRECTIONS

Preheat oven to 375 degrees (we love convections)

Line deep pie plates or cheesecake pans with waxed paper, sprayed with oil.  

Roll out standard pie crust bottoms, but a little larger than for a normal pie.

In a bowl mix peaches, lemon juice, corn starch, sugar and Pummull Spice. Pour the peach mixture into crust lined pans, immediately create a foil collar for both pies and affix.

This is a long bake time to get both peach/pecan set so we need to protect the crust from burning.

Bake the peach mixture pies, for 25 minutes. Remove from oven and allow to cool completely around one hour.

Now for the Pecan Mixture… In a bowl mix eggs, brown sugar, corn syrup, butter, bourbon, vanilla extract and salt.  Take the Roasted Pecan and place in a circular pattern on top of the baked peaches in the cooled starter pies.  When complete, gently add the egg/sugar batter and pour over the set peaches/pecans.  Reaffix the foil collar and back into a hot 375 degree oven for approx 55 minutes.  The pies will be jiggly when removed from oven but will set up beautifully as they cool.  For very best slicing a full day setting is good, or after cooled refrigerate.  There is always a debate to refrigerate pecan pies or not, my call is refrigerate. Slicing is so much better this way, and today it is so easy to warm a pie if that is what you desire.

This pie is a lot, a lot of heavenly deliciousness.  Enjoy and hey, if you’ve made the 2 pies, what a gift to share! 

Terri 

Sweet ‘n Tart Baked Peaches with Cream Cheese Centers

Sweet ‘n Tart Baked Peaches with Cream Cheese Centers

From the Kitchen of Terri Bergman

Sweet ‘n Tart Baked Peaches with Cream Cheese Centers

Okay Peach Lovers, how about we mix things up here a little! These Baked Peaches are prepared using a lemon marinade which cuts the sweetness of the peaches and leaves a perfect marriage between fruit and cheese centers, here,  the goat cheese tartness really coming into play.

These simple peaches taste sophisticated, reminding me of a cheese and fruit plate at the end of a French Meal…In fact, read on and you will see that we have chilled some of these same peaches,  sliced thin and included in our dessert and wine cheese plates (who knew?) 

The BAKED PEACHES plated as the dessert course on their own are best served warm, include a scoop of real vanilla bean ice cream and you’ve got the perfect Ying of sweetness to the Yang of tartness with the warm cheese filled peaches. 

It’s a summers keeper – but this baked peach version will be prepared all year long to compliment the best cheese plates! Enjoy!

SERVES: 3 as Dessert or 6 Servings in Cheese Plates
LEVEL: Intermediate-you got this!

INGREDIENTS
3 Firm but ripe peaches/ halved, stones removed, peeled
½ Lemon Juiced
1 egg
2 Tbsp Cream Cheese
2 Tbsp Goat Cheese
½ tsp Pummull Spice
2 Tbsp Maple Syrup


To Garnish:
Best Olive Oil
Balsamic Vinegar Reduction (your favorite)
Salt n Pepper to taste
*Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)

DIRECTIONS
Prepare peaches as above and use a small scoop to enlarge the center bowls of peaches. Coat all peaches in a bowl with the lemon juice.  In a small bowl combine cream cheese, goat cheese, egg, Pummull Seasoning, 1 Tbsp Maple Syrup. Beat with a whisk until completely smooth and incorporated.

Place Peach halves in a parchment lined baking dish, fill centers of peaches with cheese mixture and finish with the additional maple syrup drizzled over the top. If desired sprinkle with additional Pummull Spice.

Bake in a 350 degree oven for 45-50 minutes until just golden.  Let set to warm for Dessert Service.

Serve 2 Halves with scoop of ice cream or chill halves to use in cheese plates.  ENJOY!

*GARNISH with additional maple syrup on serving as dessert if you would like a little extra sweetness!

Terri 

Bursting Peach Starter or Salad

Bursting Peach Starter or Salad

From the Kitchen of Terri Bergman

Bursting Peach Starter or Salad

This Bursting Peach Starter is the perfect beginning to a grilling, wine drinking, deck evening! 

A Ripe Peach is halved, stuffed with the combination of Brie and Goat Cheese, wrapped in Prosciutto, scantly brushed with oil and dusted with the Amazing Rub. A quick grill starts with the peach back, a few minutes to soften and sweeten, before being carefully slipped to crisp the savory ham and melt the cheese…and Viola! Fabulous served on a bed of baby Argula, Basil if available and lightly dressed with Olive Oil and a Balsamic Reduction drizzle. Salt and Pepper to taste! For over the top decadence, I like to make a quick Aioli of Mayo, a bit of Maple Syrup and a good shake of Pummull Spice. Is it just too much, well maybe…but no one is walking away from this dish without one spectacular memory! ENJOY!

SERVES: 2
LEVEL: Presto-simple!

INGREDIENTS
1 Ripe Peach (halved, pit remove, keep skin on)
2 rounds Goat Cheese
2 Pieces of Brie (rind removed)
2-4 Pieces of Prosciutto (enough to wrap 2 peach halves)
2 Tbsps Light Oil 
2 Tbsps of The Amazing Rub
2 large handfuls of Baby Arugula
Fresh Basil leaves if available


To Garnish:
Best Olive Oil
Balsamic Vinegar Reduction (your favorite)
Salt n Pepper to taste
*Optional Aioli of Mayo ¼ cup/1 tsp Maple Syrup/1/4 tsp Pummull Spice (Cinn)

DIRECTIONS
Half a just ripe peach, remove stone. Keep on peel, stuff center with equal size pieces of Brie and Goat Cheese.  Wrap each round with Prosciutto and secure for grilling with toothpicks.  Lightly oil peaches both sides and sprinkle generously with Amazing Rub (this will give complex flavor and a wonderful carmelization of stuffed peaches).  Prepare a grill, inside or out, or broiling in oven will work as well!

Start with the back sides of peaches, 2-3 minutes, gently flip, Prosciutto side up – grill until deep golden and cheeses melting.

Serve on bed or Arugula, add fresh basil leaves. Place peach in center of greens, REMOVE toothpicks, drizzle with Olive Oil, Balsamic reduction….salt pepper if desired. ENJOY!

Terri 

Pumpkin Kissed Grits

Pumpkin Kissed Grits

From the Kitchen of Terri Bergman

Pumpkin Kissed Grits

SERVES: 10
LEVEL: Presto – Easy!

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.

ACCOMPANYING RECIPE
Fruited Spicy Sausage