Strawberry Mint Kissed Ice Cream

Strawberry Mint Kissed Ice Cream

From the Kitchen of Terri Bergman

Strawberry Mint Kissed Ice Cream

Okay it is HOT OUTSIDE, but so cool to enjoy a dish of Homemade Ice Cream! Here we took the current garden’s bounty of fresh Strawberries and added a big handful of runaway mint! The combination is so subtle yet complex.  So in a nod to my best trick of kicking up our strawberries this recipe calls for a fine chop on the strawberries, adding a handful of fresh mint leaves, ½ C of the called for sugar and then dressing this combo with 1 or 2 Tbsp. Of Champagne Vinegar.  Mull just these ingredients together and set aside for 1 – 3 hours.  This produces a natural brightening of the strawberries (no red food color here!) as well as a slight taste of the cool mint! Now imagine, we use strawberries here…but this exact formula/recipe and techniques serves our summer fruits of Blueberries, Blackberries and Peaches….don’t even get me started!  I am suggesting that you use an ice cream machine, but this could also be done with a square loaf pan in the freezer.

SERVES: 8
LEVEL: Moderate – you got this!

INGREDIENTS
2 C whole milk
2 C heavy cream
1 C white sugar 

1 tsp vanilla extract
1 tsp mint extract (optional)
2 C fresh strawberries, finely chopped
1 handful fresh mint leaves
1 Tbsp Champagne vinegar (or white balsamic)

DIRECTIONS
FIRST; In a medium bowl place finely diced fresh strawberries, 1 (to 2) Tbsp of Champagne vinegar, ½ C of white sugar and a handful of fresh mint leaves. Combine these ingredients and mull the mint leaves to release more of there flavor. Set aside for 1 hour minimum or overnight in cooler. 

NEXT: In a large bowl, combine milk, cream, remaining ½ c sugar, vanilla, mint extract, strawberries mixture BUT remove the mulled mint leaves.

ICE CREAM MAKER: Now the creamy mixture is ready for your ice cream maker, (according to the manufacturers directions) but generally this machine mix takes approximately 25-30 minutes to produce a soft frozen custard like texture.  This is where you remove from machine churn bowl and pack into a bowl or plastic container.  I really like to pack in 1 pint containers with a nice lid! If having company and plan to use at once – a great big freezer safe bowl is great, just make sure to cover it!

Summer, Nature, Cool Mint…I don’t know if it gets better!

Enjoy my friends,

Terri 

Mini Bacon-Wrapped Meatloaves

Mini Bacon-Wrapped Meatloaves

From the Kitchen of Terri Bergman

Mini Bacon-Wrapped Meatloaves…the best!

So I was looking for a great fun delicious dish for kicking off the Father’s Day Weekend. What guy doesn’t love meatloaf? Okay can we be honest? If you are not a vegetarian, the chances are great that you love meatloaf.  So here is the recipe I love, a basic old world meatloaf, packaged in a mini individual loaf and wrapped in bacon that crisps (with the help of The Amazing Rub) and just sets this dish off!

We are gluten-free on this recipe, because way back when, the Frenchies in my neck of the woods always made meatloaf or meatballs with oatmeal that had been ground…a little like an oat flour.

So tender, so delicious….hope you enjoy! My plating suggestion is the perfect baked potato, maple glazed carrots and KB’s Spicy Ketchup (recipe also below)! 

SERVES: 6
LEVEL: Intermediate – you got this!

INGREDIENTS
1 Tbsp olive oil
1 medium onion
, finely chopped
1 cup of your favorite medium chunky salsa
2 ½ pounds of ground beef/pork (I like 1 ½#  beef, 1 # pork)
1 cup instant oatmeal, I like to buzz in blender to make finer grounds
2 large eggs, beaten with fork
½ C parmesan, or your favorite finely ground cheese
6 thin strips of bacon
2 Tbsp of The Amazing Herbes (this is all flavor)
2 Tbsp of The Amazing Rub (this will enhance and crisp the bacon)
*Options: Tbsp Worcestershire Sauce and 1 tsp beef bouillon or concentrate
(These last 2 ingredients are optional, but I always include!)

DIRECTIONS
Preheat oven to 350 degrees.

Heat olive oil and sauté chopped onion over med-low heat for about 8 minutes, at the finish add the 2 Tbsp of the Amazing Herbes to allow spices to blossom and warm. Set aside.

In large bowl add ground beef/pork mixture, add onion mixture, salsa, oatmeal, beaten eggs, cheese, and the optional ingredients if desired.  Use a fork to toss and mix, careful not to over mix and do not compress – better to toss to create the tenderness desired.  This mixture can be divided in 6 with 1 generous cup of meat mixture each, and should create 6 mini meatloafs. Use mini loaf pans, or just form mini loaves. When formed loaves, wrap each loaf in the bacon strip and sprinkle the loaf and especially bacon with the Amazing Rub. (This again helps that great taste and crispness of the bacon wrap).  Bake for 45 minutes until cooked through. Serve hot or cold, and kick up your Ketchup as described below!

SAUCE
KB’S Spicy Ketchup 
1 cup ketchup
1 Tbsp The Amazing Rub
1 tsp Blazing Belle
…it’s our heat, folks
1-2 Tbsp apple cider vinegar

Combine all ingredients in a small glass bowl, and heat in microwave in 30 second intervals, stirring after each 30 seconds until hot.

Now that will wake the plate up!

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

Pumpkin Alfredo Lasagna with Roasted Veggies and Pork Sage Sausage

Pumpkin Alfredo Lasagna with Roasted Veggies and Pork Sage Sausage

From the Kitchen of Terri Bergman

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:

  • Sauce
  • Lasagna Noodles
  • Ricotta Cheese Mix
  • Shredded Cheese Mix
  • Roasted Veggies
  • 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!

Turkey Wellington

Turkey Wellington

From the Kitchen of Terri Bergman

Turkey Wellington

SERVES: 10-12
LEVEL: Intermediate

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.

Fruited Spicy Sausage

Fruited Spicy Sausage

From the Kitchen of Terri Bergman

Fruited Spicy Sausage

SERVES: 10
LEVEL: Presto – Easy!

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!

ACCOMPANYING RECIPE
Pumpkin Kissed Grits

Gingerbread Pumpkin Soufflés with Bourbon Molasses Caramel

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
Souffl
és:
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!

Herb and Truffle Popcorn

Herb and Truffle Popcorn

From the Kitchen of Terri Bergman

Herb and Truffle Popcorn

SERVES: 4
LEVEL: Presto – Easy!

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!

Pecan Chocolate Orange-Kissed Pie

Pecan Chocolate Orange-Kissed Pie

From the Kitchen of Terri Bergman

Pecan Chocolate Orange-Kissed Pie

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!