Grilled Canteloupe Salad with Shrimp
Melon with Ham, Mozzarella, Spices and Maple Kissed!
Wedge Salad Marinated Artichoke Hearts Green Goddess Dressing
From the Kitchen of Terri Bergman
CATEGORY: Frame it
SERVES: 8
LEVEL: Presto, easy!
Plate a wedge of crisp iceberg lettuce, quartered marinated artichoke hearts, crispy shredded fried beets, blue cheese and carrots.
GREEN GODDESS DRESSING:
1 cup Mayo
1 tbsp Amazing Herbes
1 tbsp Parmesan Cheese
1 tsp Green Wasabi Sauce
1/2 tsp Black Pepper
1 small handful Fresh Parsley (or 1 tbsp Dried Parsley)
1/2 Lemon, squeezed
Blend in small blender.
Duchess Potatoes
From the Kitchen of Terri Bergman
Smooth, creamy and the perfect accompaniment to Beef Bourguignon
CATEGORY: Frame it
SERVES: 8
LEVEL: Presto, easy!
INGREDIENTS:
4 lbs. russet potatoes, peeled and quartered
2 large eggs
4 T melted butter
1 1/2 tsp salt
1/2 tsp black pepper
Fresh ground nutmeg to taste (or just a pinch of Pummull Spice)
1/2 C milk/cream
1/2 C melted butter
1-2 dashes paprika (optional)
2-4 T goat cheese or sharp cheddar cheese
2 tsp finely chopped chives
DIRECTIONS:
Cook the potatoes in boiling water until fork-tender (about 25 minutes) drain and place in a large mixing bowl. Cool the potatoes for about 20 minutes at room temperature. Add in eggs and 4 Tbsp. melted butter, pinch salt, pepper and cheese if desired; add in 4-5 Tbsp. cream adding in more to achieve desired consistency. Season with more salt and pepper if needed to taste, add chives at this stage. You may spoon the potato mixture into a pastry bag fitted with a large star tip or simply mound on plate to create a little bowl for a rich Beef Bourguignon mixture. (If piping, pipe the mixture in 12 mounds onto a large greased baking sheet/s. Melt the 1/3-1/2 cup butter and drizzle over the potatoes. Sprinkle a very small amount of paprika or Amazing Heat over each mound.)
Set oven to 400 degrees F. Bake for about 18-20 minutes or until golden brown.
Rudy Red Grapefruit Salad with Poppyseed Dressing
From the Kitchens of Terri Bergman
Ruby Red Grapefruit Salad with *Sweet n Spiced Poppyseed Dressing Garnished with Candied Grapefruit Peel
This delightful salad is filled with taste! The Grapefruit sections, the chilled avocado and the tangy Poppyseed Dressing are such a great way to kick off a dinner…or just become the “meal”. Here’s the simple way to delicious…the garnishes are almost all optional, but I do like layers of taste.
Category: Salads
Serves: 4+
Level: Easy Presto
SALAD INGREDIENTS
6-8 C. Mixed Greens
1 Ruby Red Grapefruit, peeled and sectioned (save peels)
4 TBLS Pomegranate seeds
1 Avocado sliced thin
¼ C sliced toasted almonds
Shaved White Cheddar
Red Onion ½ sliced very thin
Candied Grapefruit peels
Salt n Pepper
Plate base of mixed greens, arrange grapefruit segments, pomegranate seeds and avocado slices on salad…the delicious options to add are sliced almonds, shaved cheddar, red onion and grapefruit peel.
Dress salads when completely plated….and here is where you do need a sprinkle of salt n pepper.
*Sweet n Spicy Poppyseed Dressing INGREDIENTS
1 T Champagne Vinegar
1 T Honey
1 tsp Dijon mustard
6 T Olive Oil
Pinch of Blazing Belle (or cayenne pepper)
½ tsp Poppyseeds
Salt n pepper to taste
Add a little bit of white wine for desired consistency (or water if needed)
**Candied Grapefruit Peels DIRECTIONS:
Take reserved Grapefruit peels and lay flat and remove some pith, and then slice in skinny ¼” strips.
Place is a small pot of cold water, bring to a boil…off burner and drain, with cold water, boil, drain.
Now ready to candy with:
1 C white sugar
½ C water and bring to boil, then low simmer 15-20 minutes.
Drain completely and dry on a baking (cake/cookie) rack for 2-4 hours.Sprinkle with white sugar as desired…a great garnish on salads or use forDecorating cakes, dipped in chocolate for desserts…enjoy!
Red Ruby Grapefruit Salad… keeping the bright in January!
From the Kitchen of Terri Bergman
Tourtiere – French Canadian Stuffing/Meat Pie
From the Kitchen of Terri Bergman
Tourtiere – French Canadian Stuffing/Meat Pie
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
1 medium onion 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 Pounds 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!
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!
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.
