Muddled Blueberry Martini Kissed with Orange

Muddled Blueberry Martini Kissed with Orange

From the Kitchen of Terri Bergman

Muddled Blueberry Martini Kissed with Orange

CATEGORY: Cocktail
SERVES: one
LEVEL: Presto, easy!

INGREDIENTS:
1 ½ oz Vodka
½ oz Cointreau 
2 oz fresh Blueberries Muddled or blended
1 oz Lime Juice

INSTRUCTIONS:
Add all ingredients in a martini shaker with ice. Shake vigorously until blended and cooled.

Pour into your favorite martini glass, add berries and slice of orange.

Enjoy, any season at all!

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts

From the Kitchen of Terri Bergman

Half Moon Squash with Baby Greens, Spicy Shrimp, Blueberries and Nuts – Served with “out of this world” Maple Vinaigrette!

CATEGORY: Main Event or Side Salad/Luncheon
SERVES: 4 Dinner Salads or 6 Luncheon Salads
LEVEL: Presto, easy!

INGREDIENTS:
1 Medium Butternut Squash, peeled, seeded and sliced in full round, half rounds
2 Tbsp Olive Oil
1 Tbsp The Amazing Rub
20 Large Shrimp, Cooked and Shelled
2 Tbsp Corn Starch
1 Tbsp Amazing Heat
1 Cup Blueberries
1 Cup Toasted and Salted Whole Pecans
8 Cups Spring Fresh Salad Greens
*Optional 1 cup chopped fresh mint/or basil

INSTRUCTIONS:
Take the butternut squash slices and toss with small amount olive oil, and place on a parchment lined baking sheet, sprinkle generously with the Amazing Rub Seasonings (or your house spices)

Bake in a 400 degree oven for 15 minutes, turning carefully and bake for addition 5-10 minutes until tender and golden. Remove from oven and set aside.

Next, place cooked shrimp in a bowl and dust with cornstarch and Amazing Heat. Heat a non stick skillet with oil and quickly cook the shrimp( do not over crowd) to slightly golden and seasoned, flip and remove from pan. Place on paper towel until assembling salads.

Take 4 large salad plates and put 2 cups of greens on each. Assemble squash and shrimps in rows on greens, then toss over the blueberries and pecans.  Dress with House Maple Vinaigrette, Salt and Pepper to taste.

MAPLE VINAIGRETTE:
1/8 C Maple Syrup
1/8 C Rice Wine Vinegar
¼ Light Vegetable Oil (could use Olive Oil also)
1 Tbsp Lemon Juice
1 tsp Amazing Heat (or house seasonings)
¼ Pummull Seasoning (or Cinn)

Stir or shake together and add salt and pepper directly to salads

Asian Chicken Thighs and Pineapple Slaw

Asian Chicken Thighs and Pineapple Slaw

From the Kitchen of Terri Bergman

Asian Seared Chicken Thighs with Pineapple Slaw…served with Peanut Sauce

CATEGORY: Main Event
SERVES: 4
LEVEL: Presto, easy!

INGREDIENTS:
4 Chicken thighs
2 Tbsp The Amazing Rub (or Brown Sugar w/Ginger)
1 Tbsp vegetable Oil
1 Tbsp Soy Sauce
1 tsp Hot Sauce
1 Tbsp Lemon/or Lime Juice
2 Cups Fresh Pineapple bite size chop

SLAW INGREDIENTS:
1 Tbsp The Amazing Rub (or Brown Sugar)
4 C Coleslaw mix (your favorite) or fine Shred Cabbage and Carrots
½ C Dried Fruit/Nut Trail Mix (no choc!)
1 Tbsp Lime Juice
2 Tbsp Oil (light here)
1 Tbsp Soy Sauce
½ Tbsp hot sauce
1 tsp Toasted Sesame Oil to finish
Fresh Herbs as in Cilantro, Mint or Basil – fine chopped or 2 Tbsp dried Basil or Amazing Herbes

PEANUT SAUCE INGREDIENTS:
½ C Peanut Butter smooth
¼ tsp Pummull Spice (or Cinn blend)
1 Tbsp Maple Syrup or Brown Sugar
2 Tbsp Soy Sauce
1 Tsp Rice Vinegar (or white)
½ tsp red pepper flakes
¼ C hot water (start with 1/8 C and add to desired consistency)

INSTRUCTIONS:
Prepare Chicken thighs by skinning, deboning and cutting into small strips. In a large bowl add chicken, Amazing Rub, oil, soy sauce, hot sauce and citrus juice (lemon or lime). Toss to coat the strips of chicken and set aside for 15-30 minutes or cover and refrigerator overnight.

Drain Chicken from marinade before searing. Get a skillet hot with oil, and place chicken pieces in skillet, do not over crowd, looking to sear these and create a nice golden brown surface on all side. Remove chicken that is cooked thru (no pink in centers) and continue to cook all chicken, set aside on warm plate. In same pan as cooked chicken, add a little more oil and cook the chopped, drained pineapple looking to toss coat and brown (add a little sprinkle of Amazing Rub to season and brown)

Assemble the Slaw with Cabbage/Carrot mix, ½ C Trail Mix, and toss dress with lime juice, oil, soy sauce, hot sauce- when all coated, finish with a drizzle of Toasted Sesame Oil if desired.

Place a cup of dressed Slaw in center of each serving dish, top with seared pineapple and lastly with chicken strips. Can be garnished with a little more trail mix, or chopped basil or Herbs as noted.

The Peanut Sauce recipe above is delicious as a side dressing to use in the entire plated salad or for a dressing for the chicken. This is so very packed with flavor, and you’ll be shouting “encore”. I have found that a prepared plated salad with all ingredients is also delicious to refrigerate (cover with wrap) and do a quick 1 minute warm in micro.  Enjoy!!!

Iced Coffee à la Kitchen’s Bounty

Iced Coffee à la Kitchen’s Bounty

So playing with my daughter in laws favorite coffee drinks this morning! Chilly Iced Americano, topped with Cream kissed with vanilla! So for this MIL the only kind of coffee was hot, well I’m here to tell you it was time to open my horizons! So girls, I think I’ve got this, Starbucks…look out, 2 Iced Coffees, and for Memere double shot espresso, a little cream and yes, a little Kahlua (no clocks here). Out playing with KB’s French Velvet Roast and *Thunder and Lightening Espresso (named after my childhood dogs/ dark and awesome Shepherds). Who wants my job??!

KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar

KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar

From the Kitchen of Terri Bergman

KB’s Amazing Skillet Pork Chops stuffed with Apple and White Cheddar
Finished with a Dijon, Maple and Lemon-Kissed Sauce

MY INSPIRATION was to make a skillet version of a fork tender pork chop…but keep the applesauce off the plate. These pork shops are slightly stuffed with thin slices of apple and a slice of a very sharp Vermont White Cheddar Cheese.  The Cheese virtually melts into the apples and the taste is wonderful! So here is how I prepared these chops…but the sauce may just steal the show here. Pork bits from the skillet (which will have remnants of the Amazing Rub and some corn starch) , loosened and cooked in stock, with spicy Dijon mustard, sweet and pure Vermont Maple Syrup and just to shout it out, a kiss of lemon juice. No need to thicken…just bring to heat, a quick boil and down to a simmer that reduces by one half! YUM!

CATEGORY: Main Event
SERVES: 4
LEVEL: Intermediate, you got this!

INGREDIENTS:
4 pork chops (1” thick)
1 small peeled, cored and thin sliced apple
4 pcs Vermont Sharp Cheddar (2” squares)
2 Tbsp Corn Starch
1 Tbsp KB’s Amazing Rub ( or your house sweet n spiced rub)
½ tsp black pepper
1 Tbsp Olive Oil

SAUCE:
1 C chicken stock
1 Tbsp Dijon mustard
1 Tbsp Maple Syrup
1-2 Tbsp Lemon Juice
Chopped fresh parsley or 1 teaspoon of The Amazing Herbes

DIRECTIONS:
Take the pork chops out of the cooler and pat with paper towel, cover and let come to temperature.

Make a slice into side/middle center of pork chop and stuff with thin apple slices and 1 pc cheese.

In a plate; add corn starch and the Amazing Rub, black pepper. Press all chops each side into this seasoned corn starch. 

Heat oil in a skillet that has a cover. When the oil is hot, place the chops down into oil and sear for 2-3 minutes to brown nicely. When browned, carefully flip the chops and start the sear on that side. Almost immediately bring the heat down to low, cover the pan…and put timer on for 10 minutes. Because chop size may vary, start to check done at 5-7 minutes. When juices run clear, remove from the pan, set aside and cover with foil for at least 5 minutes.

This is when you make your sauce

SAUCE:
Deglaze the pan with chicken stock working all browned bits from bottom of pan. Bring to a slight boil, lower to simmer adding Dijon mustard, maple syrup and lemon juice. Simmer to reduce by half, at this point taste for seasoning…salt, pepper more mustard…your taste. 

Add fresh parsley or 1 slight tsp of the Amazing Herbes if desired for a finish.

Plate the chops, great with potato and mixed veggies. 

Sauce til your heart is content – ENJOY!

Chocolate Soufflé Cake

Chocolate Soufflé Cake

From the Kitchen of Terri Bergman

CATEGORY: Sweet endings
SERVES: 6-8 (ramekins)
LEVEL: Intermediate, so come on, you got this!

A delicious celebratory end to a great meal! This SOUFFLE Cake starts airy and is topped with a rich ganache…and then add a few berries and the ultimate mini ice cream on a stick (can you say delicious drama). A reason I love this recipe is it starts as a great SOUFFLE but once settle is the perfect chocolate earthquake (cracked fallen top) cake.  So you choose, but the great taste is there however you choose to SOUFFLE!

INGREDIENTS:
6-8 Ramkins depending on their size
6 Oz. Dark chocolate (60-76%)
¼ C water
5 Egg Whites
Pinch salt
½ tsp Lemon juice
¼ C Sugar
5 Egg Yolks
1-2 tsp Espresso Powder
1 Tbsp Coffee Liquor
¼ C Sugar

GLAZE:
4 OZ Choc Chips 
2 Oz Butter
6-8 Frozen mini Magnum Bars (or your choice of mini ice cream treat)
Optional; Strawberry and Raspberries for garnish

Preheat oven to 350 degrees.

Melt Chocolate and water in the microwave, starting at 30 sec intervals. You want to remove and stop heating when about 25% of the chocolate is still not melted. At this point continue to stir until all is melted. Set aside.

Beat egg whites until soft peaks, start streaming in sugar, pinch of salt and *lemon juice to stabilize whites. I like to see a medium peak and set aside.

In mixer bowl add yolks, sugar, espresso powder (or inst coffee) and Coffee Liquor (or Amaretto).

Beat in mixer until light and thick….and then add melted chocolate until just incorporated.

Fold 30% of meringue, scraping and folding being careful not to overdue. Fold the remaining meringue and spoon into the individual Ramkins. (I think its useful to use an ice cream scooper here..)

Bake until just set in the center…about 20-25 minutes.

While cakes are cooking, create the buttered ganache by melting the butter and pouring over the chocolate chips. Stir until glossy smooth and melted, set aside for the serving finish.

When Ramkins are out of oven, place in center of a plate, spoon chocolate ganache over each, and take a knife to pierce center…and put the mini Ice Cream Treat in the center, sprinkle with slice strawberries or raspberries…walk don’t run to the table to serve…and melt into the extravagant bites! ENJOY!

Wedge Salad Marinated Artichoke Hearts Green Goddess Dressing

Wedge Salad Marinated Artichoke Hearts Green Goddess Dressing

From the Kitchen of Terri Bergman

CATEGORY: Frame it
SERVES: 8
LEVEL: Presto, easy!

Plate a wedge of crisp iceberg lettuce, quartered marinated artichoke hearts, crispy shredded fried beets, blue cheese and carrots.

GREEN GODDESS DRESSING:
1 cup Mayo
1 tbsp Amazing Herbes
1 tbsp Parmesan Cheese
1 tsp Green Wasabi Sauce
1/2 tsp Black Pepper
1 small handful Fresh Parsley (or 1 tbsp Dried Parsley)
1/2 Lemon, squeezed

Blend in small blender.

Duchess Potatoes

Duchess Potatoes

From the Kitchen of Terri Bergman

Smooth, creamy and the perfect accompaniment to Beef Bourguignon

CATEGORY: Frame it
SERVES: 8
LEVEL: Presto, easy!

INGREDIENTS:
4 lbs. russet potatoes, peeled and quartered
2 large eggs
4 T melted butter
1 1/2 tsp salt
1/2 tsp black pepper
Fresh ground nutmeg to taste (or just a pinch of Pummull Spice)
1/2 C milk/cream
1/2 C melted butter
1-2 dashes paprika (optional)
2-4 T goat cheese or sharp cheddar cheese
2 tsp finely chopped chives

DIRECTIONS:
Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl. Cool the potatoes for about 20 minutes at room temperature. Add in eggs and 4 Tbsp. melted butter, pinch salt, pepper and cheese if desired; add in 4-5 Tbsp. cream adding in more to achieve desired consistency. Season with more salt and pepper if needed to taste, add chives at this stage. You may spoon the potato mixture into a pastry bag fitted with a large star tip or simply mound on plate to create a little bowl for a rich Beef Bourguignon mixture. (If piping, pipe the mixture in 12 mounds onto a large greased baking sheet/s. Melt the 1/3-1/2 cup butter and drizzle over the potatoes. Sprinkle a very small amount of paprika or Amazing Heat over each mound.)

Set oven to 400 degrees F. Bake for about 18-20 minutes or until golden brown.