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.
Pumpkin Alfredo Lasagna with Roasted Veggies and Pork Sage Sausage
SERVES: 15 LEVEL: Intermediate
INGREDIENTS Lasagna: 1 lb of Lasagna Noodles cooked al dente (or no bake noodles) 1 lb of Mixed Shredded Cheeses (Mozzarella & Monterey Jack is great) 1 lb Whole Mike Ricotta 8 oz Boursin Cheese (Garlic and fine herbs) 1 egg ½ cup chopped fresh parsley or ¼ cup dried 2 Tbsp Amazing Herbes 1 lb pork sage spicy sausage (OPTIONAL-omit for vegetarian version) *cooked, drained and crumbled! 2 red peppers, julienned 3 summer squashes, julienned 3 zucchini Squash, julienned 3 carrots, julienned 1 cup of whole sage leaves if available (can be omitted) 3 Tbsp of balsamic vinegar 2 Tbsp of olive oil 2 Tbsp of The Amazing Rub **Pumpkin Alfredo Sauce *recipe follows
DIRECTIONS Set oven to 400F degrees. (Plan on 40 minutes large, or 25 mins individuals)
Cook Lasagna Noodles in Salted Water approx 10-12 minutes, add a little olive oil at the finish boil, drain and separate noodles on tray, set aside. You can also use no bake lasagna noodles for this.
Mix Ricotta, Boursin, Egg, Parsley, Amaz Herbes – Season with Salt and Pepper.
Slice all vegetables julienned style (Julienne is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks) , and mix Red Peppers, Squashes, Carrots, (Whole Sage Leaves if available) and any other veggies you would like with Balsamic Vinegar, Olive Oil and Amazing Rub (or use your own seasoning blend). Brown veggies in hot 400 degree oven for approx 15 minutes stirring once or twice…if you want more crisp or browning keep in an extra 5 minutes.
INGREDIENTS For Pumpkin Alfredo Sauce: 1 Tbsp. olive oil 1 Tbsp. butter 2 cups milk 1 cup white wine (optional) 1 cup chicken broth 3 Tbsp. all-purpose flour 1 – 2 Tbsp of Amazing Herbes (or salt/pepper/oregano blend) ¼ cup grated Parmesan (more if desired) 1-2 cans pumpkin purée
DIRECTIONS Combine oil and butter and warm, add all other ingredients and do a consistent stir, bring to a low boil, when thickened, remove from heat and add 1 can of puréed pumpkin. If you like it more Pumpkiny – add more purée! Taste for seasonings and adjust according to your palate.
Now Line all ingredients like an assembly line:
Ricotta Cheese Mix
Shredded Cheese Mix
Cooked/Crumbled Pork Sausage
Spread pan bottom with sauce, arrange a single layer of lasagna noodles on top, next spread ricotta cheese mix, another layer of lasagna noodles. Next layer sauce and roasted veggies, add a little shredded cheese. Next sauce, crumbled sausage, a little shredded cheese, and more lasagna noodles, sauce, veggies—keep going till you have used all ingredients and the Lasagna Noodles and finish with sauce and a decorative garnish of veggies and cheese.
Bake in warm in oven for 45-50 minutes. You can add more cheese and Amazing Herbes to the top of the Lasagna for the last 5 minutes of cooking. If you would like, create individual lasagna in oven proof individual cassoulets. This recipe freezes wonderful – so make two or three! Highly delicious!
INGREDIENTS For Turkey: 1 bone-in whole turkey breast (6- 7 lbs), thawed if frozen ½ C apricot brandy ½ cup butter melted 2 tsp Amazing Rub 1 sheet puff pastry
For Sauce: Turkey pan drippings + water to equal 2 cups 1 can apricot halves 2 T cornstarch 2 T cold water
DIRECTIONS Heat oven to 325ºF. Place turkey, skin side up, on rack in large shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of breast and does not touch bone. Roast uncovered 1 hour.
Mix Brandy with melted butter and Amazing Rub. Brush turkey with half of the butter mixture. Roast 30 minutes; brush with remaining butter mixture. Roast about 1 hour longer or until thermometer reads 165ºF.
Remove turkey from oven and let stand 30 minutes for easier carving to remove bones. When only Turkey Breast Roast is left, enrobe the Turkey Breast with a thin layer of Puff Pastry brushed with a light egg wash; and bake again for 30 minutes until golden brown. Let rest 10 minutes before carving.
Meanwhile, pour pan drippings into measuring cup; skim fat from drippings. Add enough water to drippings to measure 2 cups. Heat drippings to boiling in 1-quart saucepan add one can of Apricots. Mix cornstarch and 2 tablespoons cold water; stir into drippings. Boil and stir 1 minute. Serve with turkey.
INGREDIENTS 2 lb. ground pork (double ground pork) ½ onion finely chopped ¼ C. dried sour cherries ¼ C. dried apricots 1 Tbsp. chopped parsley, sage and rosemary 1 Tbsp Dijon mustard 1 Tbsp finely minced garlic ½ Tbsp. salt ½ tsp. freshly ground black pepper 2 tsp. The Amazing Heat 1 tsp. The Amazing Rub ¼ tsp. crushed red pepper flakes ¼ C. cold white wine fresh sage leaves – browned in butter
DIRECTIONS Mix all ingredients to prepare Spicy/Fruited Sausage and cook small balls of the sausage mixture in skillet or bake in a 375 degree oven approx 12 minutes. Remove from skillet and brown whole sage leaves in a little butter and sausage drippings. Serve Sausage Balls to garnish on Pumpkin Kissed Grits. I recommend small servings in individual ramekins – excellent as a Tapas, appetizer – or entrée. You can go sweet or savory on this one – finish with salt/pepper – or add very small amount of maple syrup – delicious!
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!
INGREDIENTS Base: Popped popcorn(So we can do this presto, you can use your favorite pack of microwave popcorn full popped [not an individual bag] or you can pop your own: ½ cup popcorn, 2 Tbsp high heat oil)
Place in a large bowl, finish your popcorn with: Melt 2 Tbsp of butter, when melted add 1 Tbsp of Truffle oil (white) Drizzle the butter/truffle oil over popcorn, toss Then add: 1 – 2 Tbsp of The Amazing Herbes Toss, taste test and add: Salt & Pepper, if desired
THAT’S IT! The simplest, most delicious, aromatic starter for a meal, a wine tasting, or your favorite Movie viewing. It’s a keeper!
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!
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)
SERVES: 4 LEVEL: Intermediate—you got this!
INGREDIENTS Base: 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: Chopped Parsley Chopped Basil Amazing Heat (especially over the eggs)
DIRECTIONS 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!