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 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!
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!
INGREDIENTS Base: 2/3 Cup of finely ground *oatmeal (That’s the French Canadian Roots but use bread crumbs if you like!) ½ C heavy cream 2 tsp butter 1 onion, finely minced 2/3 pound of ground beef 1/3 pound of ground pork 1 egg 1 Tbsp **Amazing Rub(brown sugar based house seasoning) ½ tsp black pepper 1 tsp. ***Pummull Spice(just the best Warm Spice Cinnamon, Allspice, Cardamon Blend going/our house!) 1 tsp. Dijon Mustard
For the Sauce:2 Ways! Quickie: 2 cups Beef Broth 1 Can condensed Cream of Mushroom (gluten free if required) 1 tsp Dijon Mustard ½ C heavy cream 2 Tbsp Worcestershire sauce ½ C sour cream optional
Traditional: 2 cups Beef Broth 1 C heavy Cream ½ Sour cream 1 tsp Dijon Mustard to thicken if necessary use 1 Tbsp Corn Starch with 1/8 C cold water
For the Garnish: Chopped fresh Parsley coarse ground black pepper Cranberry Sauce
DIRECTIONS Preheat the oven to 350 degrees
Place ground oatmeal in a small bowl with Cream to absorb and soften, let stand a few minutes.
Important! Cook onion!Melt tsps Butter in a skillet and gently cook and wilt the onions, take off heat and cool in large bowl.
To onions add oatmeal/cream, ground beef, ground pork, egg, Amazing Rub, Black Pepper, Pummull Spice, Dijon Mustard, lightly mix all ingredients together. When mixed, take about 2 tbsp meatball mixture, roll and place on a baking sheet lined with parchment paper. When meatballs all made up, bake in 350 degree oven for 25 minutes.
Set aside and make sauce. You can make a quick sauce in skillet or use listed sauce ingredients and place in a slow cooker, add meatballs and cook until tender.
These can be served immediately or set in cooler for the next day. Holds wonderfully.
Garnish when serving if desired with chopped parsley and serve with a chilled cranberry sauce!
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!
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.
The Amazing Heat Pita Chips are the perfect quick, homemade snack for any occasion. Delicious by themselves or kick them up with your favorite toppings!
From the Kitchen of Terri Bergman
Amazing Heat Pita Chips
INGREDIENTS 1 Pita Pocket ½ inch Canola Oil (for shallow frying) Amazing Heat to tast
DIRECTIONS 1. Cut Pita pockets into 8 triangles and separate into 16 pieces per pita pocket 2. Heat ½ inch Canola Oil (or favorite cooking oil) in a skillet 3. Drop pita triangles into hot oil, as many as will fit in your skillet without overlapping 4. Flip triangles after about 5-10 seconds. 5. Fry another 5-10 seconds and transfer to towel-lined dish. 6. Dust hot pita with Amazing Heat to taste 7. Repeat with as much pita as your heart desires!
These recipes are inspired by the Kitchen of my sister Joyce. Her house always smells delicious and you also get nutritious when you enter her home! These are a base for wonderful Chicken/Ricotta Meatballs. Use these in a light chicken broth for soup, We use a slightly adapted recipe for appetizers.
From the Kitchen of Terri Bergman
Joyce’s Mini Chicken /Ricotta Meatballs
MAKES: 32 MINIS
INGREDIENTS 1lb of ground chicken 1/3 cup of ricotta (whole milk) 1 egg 1 cup of bread crumbs ¼ cup of hard cheese shredded Three tablespoons of fresh parsley or spinach 1 tsp of Amazing Heat
DIRECTIONS Mix lightly and form into 1” mini meatballs. Can be baked for 10 min at 350 or poached in Chicken Stock (delicate and delicious).
Here is our take on these same meatballs as a spicy appetizer!
DIRECTIONS Roll into minis, bake in over 10 minutes, serve warm with *Raspberry dipping sauce.Use 1 small jar of raspberry preservatives, warm and remove seeds, add ¼ cup of your favorite vinegar and ½ tsp hot pepper flakes – add squeeze of lemon and serve. (Spicy and fun!)