Paper-Wrapped Chicken, KB Style

Paper-Wrapped Chicken, KB Style

From the Kitchens of Terri Bergman

This was an absolute family favorite dish for both kids and parents! You can make ahead, pop in oven when you get home, and opening the pouch is just fun, not to mention the smells are heavenly! It’s important to cut all ingredients thin or julienned and presto – go from there! When I sat down to share this family recipe I had to call my son to ask how long in the oven! All in the family!

Serves: 8
Level: Intermediate-you got this!

INGREDIENTS
4 Whole boneless chicken breasts
4 Carrots, peeled and julienned
1 Red Pepper, seeded and julienned 
8 Green Onions (bottom halves, cleaned and sliced but not thru the end)
Top green halves chopped medium and served with sauce as garnish
½ Red Onion medium chop
4 Potatoes Med, julienned
4 Tbsp Soy Sauce
Sesame oil
The Amazing Rub

DIRECTIONS:
Preheat Oven to 375 degrees

Split the whole chicken breasts in 4 slices each, making 16 thin slices

Cut 8 Pieces of Parchment and or Alum Foil, great materials to build a pouch for each packet.

Parchment size 12 x 12

Place 2 thin chicken slices in each square, top with carrots, red pepper, 1 green onion bottom, Some red onion, julienned potato slices.  Dress with Soy Sauce, Sesame oil, 1 tsp Amazing Rub. Form a packet as shown, making sure the sides and top are well sealed. Continue to create 8 packets. It is best to cook these 4 to a baking sheet, having room between each. 

Bake in the 375 degree oven approx 45 minutes. Set aside to cool a little, and serve a packet per plate, and let each person open their own packet, the aroma is always wonderful.

I do like to serve this dish with salt/pepper at the table and a quick version of Yum-Yum Sauce we make as follows:

KB YUM YUM SAUCE
1 C Mayo
2 Tbsp Ketchup
1 Tbsp The Amazing Rub
2 tsp Vinegar (rice)
2 Tbsp Water (or more if needed)

*Only For heat lovers …add ½ tsp Blazing Belle or Cayenne/optional

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 

Almond Shortcakes

Almond Shortcakes

From the Kitchen of Terri Bergman

Almond Shortcakes—Berries a la Ménage à Trois with Angel Whipped Cream

Hands down this is one of my favorite childhood memories, so it is wonderful for breakfast, brunch , lunch or dinner…how is that for flexibility! The Angels Whip is so good on this and made kissed by the Angels, as everything is that includes a little meringue! This is definitely a make ahead and bring out when family or guest arrive! Enjoy!

SERVES: 12
LEVEL: Intermediate-you got this!

INGREDIENTS
Almond Shortcakes:
2 ½ cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup almond flour
8 tablespoons cold butter
1 cup whole milk
1/2 teaspoon almond extract
Almond Coarse sugar

Ingredients for topping:
2 cups raspberries
2 cups strawberries
2 cups blueberries
1/4 cup brown sugar
2 Tbsp Balsamic Vinegar


ANGEL WHIPPED CREAM:
2 cups whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 eggs whites whipped to still meringues
Toasted almond slivers for garnish
mint leaves if avail.

DIRECTIONS:
Preheat oven to 400 degrees.

Add flour, sugar, baking powder, salt and almonds in a large bowl. Mix, cut in the.Add the almond extract to the milk and then add to the flour mixture. Gently incorporate the milk into the flour. Be sure not to over mix as doing so will make the flour rubbery. If the mixture remains too wet to properly handle, add a little more flour until you can pat the dough firmly into a round disk. Cut with a biscuit cutter or jar/glass and place onto a baking dish. Bake at 400 degrees for 15 – 20 minutes, or until golden brown.

Mix berries, Balsamic Vinegar, sugar in a bowl and set aside for at least 10 minutes. Beat cream with sugar and vanilla until whipped.  Beat egg whites until stiff meringue stage, incorporate the two for a steady and light cream topping. To serve, slice each shortcake in half. Top the bottom with a healthy dollop of Angel cream and then cover with berries. Top with more whipped cream and lay the top of the shortcake against the berries. Garnish almonds/mint -Serve & enjoy!

Terri 

Asparagus Soufflé

Asparagus Soufflé

From the Kitchen of Terri Bergman

Asparagus 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 large dinner party or luncheon.  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 or lunch entrée.  Delicious! 
(However, for Gluten Free, we have you covered, just separate eggs, whip whites until firm,  follow recipe but omit bread….and bake 10 mins less but same method)

SERVES: 6
LEVEL: Intermediate-you got this!

INGREDIENTS
1 lb. asparagus medium chop
1 cup aged sharp cheddar shredded
½ cup shredded Parmesan
½ loaf of a baguette or white bread cubed
1 tsp each of finely minced Parsley and Green Onion (Optional)
6 eggs
1 cup milk
1 cup cream
½ cup butter melted
1 tsp The Amazing Heat
½ tsp dry mustard
2 oz. of dry sherry

DIRECTIONS:
Prepare 6 individual ramekins by greasing with butter. Roast chopped asparagus for 6-8 minutes in 400 degree oven with salt and pepper.

Reserve half of the asparagus pieces to assemble and blend half with milk and cream. Arrange the asparagus, cheese, and bread into layers in the ramekins.

Pour melted butter evenly over each mixture.  Now, In a medium bowl beat the eggs, add the mustard, Amazing Heat, pinch salt/pepper, milk/ cream/blended cooked asparagus.  When well blended add the dry sherry. Pour egg mixture over breaded Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approx 40 minutes. Can be served in Ramekins or removed and plated on (Asparagus) Béchamel Sauce. 

Béchamel Sauce
3 Tbsp. Butter
3 Tbsp.Flour
2 cups of ½ and ½ Cream
1 cup grated cheddar cheese (I like Vermont white cheddar)
¼ tsp Pummull Spice (KB)
Salt & pepper
Dash of Blazing Belle (KB)

Melt butter in saucepan over medium heat, add flour to from Roux. Cook stirring for 2-3 minutes til sizzling but still pale in color. With wire ship stir in ½ and ½ cream; beat well to distribute. Simmer 3-4 mins. Sauce will thicken and become silky. Stir in cheese, Pummull Spice, salt & pepper, and a dash of Blazing Belle spice. That is a great Béchamel but if you want an Asparagus Béchamel, add ½ Cup of Puréed Cooked Asparagus. Viola, either choice is a winner!

Terri 

Bran Muffins with Fruit & Crumble Topping

Bran Muffins with Fruit & Crumble Topping

From the Kitchen of Terri Bergman

BRAN MUFFINS WITH FRUIT – BANANAS OR PEACHES OR DATES (you choose)! AND A CRUMBLE TOPPING

Love food that fuels you body and soul?  Here it is the perfect fiber rich breakfast launch, snack or answer to that 4 o’clock refueling.  These delicious muffins are packed with bran, wheat germ and great flavors fruit flavors (you choose). The crumble topping makes the masquerade complete, good for you but so delicious!  Yeah, it’s a health food win-win!

SERVES: 12-15 muffins
LEVEL: Intermediate-you got this!

INGREDIENTS
2 large eggs
½ C Maple Syrup
1 cup mashed spiced peaches (or sub 1 cup mashed bananas or chopped dates)
1 cup yogurt or buttermilk
1 cup unprocessed wheat bran
2 Tbsp wheat germ
¼ vegetable oil
1 tsp vanilla extract
1 cup whole-wheat flour
¾ cup of all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ tsp Pummull Spice (blend of Cinnamon, Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! Our House Baking Seasoning!)
½ cup chopped walnuts or pecans

CRUMBLE: (optional)
½ C brown sugar
½ C flour
¼ C butter (cut in small pieces)
½ C oatmeal
½ tsp *Pummull spice

DIRECTIONS:
Preheat Oven to 375 degrees F.  Coat 12 muffin cups with cooking spray. Whisk eggs and maple syrup in a bowl until smooth, whisk in mashed fruit, yogurt, wheat bran, wheat germ, oil and vanilla.

Whisk flours, baking powder, baking soda, cinnamon and salt in a large bowl.  Add wet to dry ingredients, Stir in any chopped fruit or nuts, etc.  Scoop batter into muffin tins, sprinkle with the crumble.

Bake the muffins until top are crunchy golden, and spring back when lightly touched.  20-25 minutes.  Let cool a few minutes in pan, remove from pan to cool on wire rack.  ENJOY!

Terri 

Peach Pecan Bourbon Spiked Pie

Peach Pecan Bourbon Spiked Pie

From the Kitchen of Terri Bergman

Peach Pecan Bourbon Spiked Pie

Okay friends, like the name of this pie, it’s a mouthful! It’s basically baking a fresh peach pie, and then building a pecan pie, spike with a little delicious buttered bourbon right on top! Yes, it does mix up a little, and there is a little “work” involved, but it is worth every step. Close your eyes, imagine fresh bursting but delicate peaches, and a gooey pecan spike topping. Well, here it is! Recipe is for 2 full pies because if you are going to go thru all steps, why not share one with family or friends…or my favorite trick, pop one in the freezer for that stunning dessert, without any of the stress! I hope you enjoy this as much as I do! Enjoy! 

SERVES: 2 Pies/ Serves 16
LEVEL: Intermediate-You got this, But a little time involved

INGREDIENTS
2 Pie Crust bottoms, rolled a little extra for size (KB’s recipe or purchase rolls outs)

Peach Pie Start
12 Peaches, peel, remove pits and slice
½ Lemon Juiced
3 TBSP Corn Starch
½ C Sugar
1 tsp Pummull Spice (KB’s unique Cinnamon Blend)

Pecan Bourbon Finish
6 eggs, lightly beaten
2 C. Brown sugar, lightly packed
2 C. Light colored Corn Syrup
1 Cup salted butter melted
4 Tbsp Bourbon
½ tsp Salt
2 C. Roasted Whole Pecans with Sea Salt (or add your own sea salt finish)

DIRECTIONS

Preheat oven to 375 degrees (we love convections)

Line deep pie plates or cheesecake pans with waxed paper, sprayed with oil.  

Roll out standard pie crust bottoms, but a little larger than for a normal pie.

In a bowl mix peaches, lemon juice, corn starch, sugar and Pummull Spice. Pour the peach mixture into crust lined pans, immediately create a foil collar for both pies and affix.

This is a long bake time to get both peach/pecan set so we need to protect the crust from burning.

Bake the peach mixture pies, for 25 minutes. Remove from oven and allow to cool completely around one hour.

Now for the Pecan Mixture… In a bowl mix eggs, brown sugar, corn syrup, butter, bourbon, vanilla extract and salt.  Take the Roasted Pecan and place in a circular pattern on top of the baked peaches in the cooled starter pies.  When complete, gently add the egg/sugar batter and pour over the set peaches/pecans.  Reaffix the foil collar and back into a hot 375 degree oven for approx 55 minutes.  The pies will be jiggly when removed from oven but will set up beautifully as they cool.  For very best slicing a full day setting is good, or after cooled refrigerate.  There is always a debate to refrigerate pecan pies or not, my call is refrigerate. Slicing is so much better this way, and today it is so easy to warm a pie if that is what you desire.

This pie is a lot, a lot of heavenly deliciousness.  Enjoy and hey, if you’ve made the 2 pies, what a gift to share! 

Terri 

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