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 Seasoning
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!

Green Goddess Yum-Yum Dressing

Green Goddess Yum-Yum Dressing

A slight tartness, countered just right with bursting seasonings. 

From the Kitchen of Terri Bergman

GREEN GODDESS YUM-YUM DRESSING

SERVES: 12+
LEVEL: Presto!

INGREDIENTS
1 C Yogurt (Greek yogurt plain)
2 C Mayonnaise
2 Tbsp Dijon Mustard
1 ½ Tbsp
Amazing Herbes

To Blend:
½ bunch Green Onions rough chopped
1 C Parsley
½ small cucumber unpeeled, chopped
1/3 lemon juiced
¼ C water
Salt (approx ½ tsp)
Black Pepper (approx ½ tsp)

DIRECTIONS
In a Glass Bowl add yogurt, mayo, mustard, Amazing Herbes and Amazing Heat (to taste), set aside.

In Bullet or food processor, blend green onions, parsley, cuke and water with lemon juice. Blend into green slurry.

Add blended greens into bowl with yogurt/mayo mix and whisk until smooth. Add salt and pepper to taste.

At this point you can up seasonings to your taste. Set in refrigerator to develop full flavors. 

OKAY – Take those salads for a ride! Enjoy!

Apples in Rum Raisin Sauce

Apples in Rum Raisin Sauce

Best Ice Cream Sauce…laced with Fall’s Apples.

From the Kitchen of Terri Bergman

Apples in Rum Raisin Sauce

SERVES: 6-8
LEVEL: Presto!

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 Seasoning. 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 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!

Hilltops Black Walnut Salad

Hilltops Black Walnut Salad

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. 

Amazing Eggplant Parmesans

Amazing Eggplant Parmesans

Inspiration is the Bounty of Fall, glorious purple eggplants!

You pick you favorite vegetable; our favorites are Eggplant, Cauliflower, Zucchini and Butternut Squash!  For a meatless meal that is loaded with goodness and delicious taste, the Amazing Rub makes it easy to bring the best taste to the table with “Roasted Veggie Parmesans”.

From the Kitchen of Terri Bergman

The Amazing Eggplant Parmesans

SERVES: 6-8

INGREDIENTS
1 Large Eggplant
1 Tbls Balsamic Vinegar
2 tsp of The Amazing Rub
Olive Oil
1 cup Pizza or Marinara Sauce
1 Tbsp Amazing Herbes
1 cup Mozzarella cheese +/- Brie Slices
½ cup Parmesan cheese
Basil leaves (optional)
Roasted Red/Yellow Peppers and Mushrooms, optional

DIRECTIONS
Prepare by rinsing the Eggplant (we don’t peel), and slicing into 6- 8   ¾” thick slices.  Line a cookie sheet with Parchment Paper or spray with a oil spray (we do both).  Place Eggplant slices on sheet and brush each side with balsamic vinegar.  Sprinkle the eggplant on both sides with the 2 full teaspoons of The Amazing Rub Seasoning – set aside and let rest for *30- 60 minutes.  (*if you have the time this will enhance flavor, but can be prepared right away) THE RUB CARMELIZES AND ENRICHES TASTE!

Bake in 400 degrees oven for 15 minutes, then remove and turn slices…bake another 10-15 for a golden browned vegetable slice.  Add The Amazing Herbes to the one cup of sauce divided equally on all eggplant slices, top with mozzarella and parmesan cheese.

If you have roasted peppers and mushrooms these are a great additional topper (prepared the same way, balsamic vinegar, Amazing Rub, and a little Olive Oil)

Bake topped eggplant slices 5-7 additional minutes in oven, remove.  Optional if in season – garnish with fresh Basil leaves if desired.  Enjoy!

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!

FOR THE BASE

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)

FOR THE 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)

FOR THE 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!

Chilled Watermelon Soup

Chilled Watermelon Soup

A soup that hails from Canadian Roots…serve very cold…. a sweet base with savory garnishes for that interesting zip!

From the Kitchen of Terri Bergman

Chilled Watermelon Soup…with Zip!

SERVES: 8

INGREDIENTS
6 pounds watermelon (yellow or red seedless, diced 9-10 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoon lemon juice (fresh is best)
1 cup white wine – slightly sweet – we recommend Riesling
(Wine can be substituted with a sparkling sweetened water)
1 tablespoon ginger, freshly, finely diced
8 tsp Feta Cheese (crumbled)
1 tsp Amazing Heat
(1 jalapeno pepper) optional
Sea salt to garnish/taste – fresh mint leaves to garnish

DIRECTIONS
Combine 1 cup of the diced watermelon with mint and sugar in a bowl, set aside. Blend remaining 8 cups watermelon, lemon juice, wine, ginger and Amazing Heat in a blender until smooth – let chill at least 30 minutes or longer.  Strain soup; divide among 8 bowls.

Top each with 1/8 cup reserved watermelon mixture, and a teaspoon of feta cheese, and diced jalapeno(optional)…..sea salt to taste.   I do suggest a little sprinkle for savory interest.

“Big Red” Salad

“Big Red” Salad

The “Big Red” salad is named with a nod to the best peaches that it has been my pleasure to eat, enjoy and cook with….big juicy freestone peaches. This salad is delicious and surprisingly light tasting….and it’s the perfect kickoff to a summertime dinner. Fabulous with anything off the grill.

From the Kitchen of Terri Bergman

“BIG RED” SALAD

INGREDIENTS
Maple Dressing

1 cup mayonnaise
1 Tbls. Maple Syrup
¼ cup apple cider vinegar
1 tsp. Amazing Heat
crushed coarse black pepper
Sea Salt to taste

Salad
8-10 cups fancy lettuce / half green/half red preferred
4 full green onions, sliced thin diagonally
¼ cup toasted pecan pieces (can be sugared lightly)
¼ cup raisins
1 Large *peach…firm, ripe and julienned into thin matchstick pieces
Shaved Parmesan Cheese to finish
(the peach from heaven is the “Big Red” from Mac’s Pride, *McLeod’s Farms, McBee, SC)

DIRECTIONS
Toss all of the above ingredients together and coat with Maple dressing (below).  Finish with shaved parmesan cheese and crushed black pepper. A light finish of sea salt is delicious – go lightly!