Lobster Soufflé

Lobster Soufflé

From the Kitchen of Terri Bergman

Lobster 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 special brunch, appetizer or dinner party.  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.  Delicious!

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1# Lobster Cooked, *shelled and broken into small pieces
*Save shells to prepare Thermador Sauce if desired
1 Cup aged cheddar Cheese shredded
½ cup shredded Parmesan
½ loaf of a baguette (or any rustic white bread)cubed
1 tsp each of Finely minced Parsley and Green Onion (Optional)
6 eggs
½ cup butter melted
1 tsp Amazing Heat
½ tsp Dry Mustard
2 ozs of Dry sherry
1 cup Milk
1 cup Cream
1 Tbsp Butter (to sautée small pieces of garnish lobster with)

DIRECTIONS:
Prepare 6 individual ramekins by greasing.
Arrange the seafood, cheese, and bread into layers in the Ramekins (reserve Sm amt. lobster for top garnish)
Pour melted butter evenly over each mixture.
In a medium bowl beat the eggs, add the Mustard, Amazing Heat, pinch salt/pepper, milk and cream.  When well blended add the Dry Sherry.
Pour over egg mixture over individual Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approximately 40 minutes. Garnish with small reserved pieces of buttered Lobster.
Can be served in Ramekins or removed and plated on Thermador Sauce. 

Quickie Thermador, lobster shells gently boiled 2 cups stock (seafood or chicken), 10 minutes, strain, add 1 tsp AMZ Heat, 3 Tbsp Butter, ½ C Cream, warm to thicken.

Terri 

Blazing Bella’s Smoked Chicken Wings

Blazing Bella’s Smoked Chicken Wings

  • Cut wings into sections (drumettes and flats), discard tips or save for stock.
  • Season with Blazing Belle!
  • Prepare grill for two zone cooking (direct/indirect) at 350°-450°.
  • If desired add some hard woods chunks or chips to coals/hot side. I used apple wood chunks. Cherry or pecan would also work great.
  • When grill is up to temp, place wings on indirect heat side. Cook until 165+ internal temp, 30-40 mins.
  • Switch wings to direct heat side, cook for 4-6 mins until skin is crispy.
  • Watch closely while cooking over direct heat, wings can char easily! Move wings to the indirect zone when they are done to keep warm.
  • When all wings are done, remove from grill. Serve with celery, carrots, blue cheese dressing, and/or ranch (perhaps with some Amazing Herbes mixed in and enjoy!
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

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!

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

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!