White Hot Chocolate with Pumpkin and Pummull Spice

White Hot Chocolate with Pumpkin and Pummull Spice

Inspiration; IT’S FALL! Looking for a smooth wonderful indulgence that will drive with me from October through January!  Started pondering what I could put in a thermos for a very special Picnic Hamper I am preparing for friends. I love Hot Chocolate, (no too soft!) , love Hot Coffee, (no too tart), but when I tried my hand at a Steaming WHITE HOT CHOCOLATE AND PLAYED WITH PUMPKIN AND PUMMULL, well JUST RIGHT! So create this for a special treat for your family and friends, or pack this with your throw and thermos in the car and drive it special! But be careful Goldilockses’, be sure to grab the thermos and run!!!!   ENJOY!

From the Kitchen of Terri Bergman

White Hot Chocolate with Pumpkin and Pummull Spice

SERVES: 10
LEVEL: Presto!

INGREDIENTS
Base

1 (14oz) can sweetened condensed milk
6 to 8 C whole milk (depending on how much you want)
2 C White Chocolate Chips
(15oz) can pumpkin purée
1 Tbsp
Pummull Spice (cinnamon blend)
1 Tbsp Cocoa Powder
1 tsp vanilla extract

For the Garnish:
1.5 C Heavy Cream (for whipping)
¼ C confectioners sugar
Pummull Spice shakes!

DIRECTIONS
In a heavy stock pot, combine the condensed milk, regular milk, White Chocolate chips, pumpkin purée, Pummull Spice, cocoa powder and vanilla extract. Slowly warm on medium heat and continue to watch and whisk until choc chips are melted and very warm.  Try not to let boil, or stay on high heat once choc chips have melted.  * You can prepare this in a crock pot if desired, high for 1.5 hours and then reduced to warm (you need to watch and whisk occasionally). 

For the Garnish
Whip the heavy cream until creamed peaks form, add confectioners sugar and a spindle of Pummull Spice and whipped until a little stiffer.

I love to top with lots of whipped cream and a finish shake of Pummull Spice.

Tips: if you have any left over it is heavenly in your hot coffee! Will keep refrigerated for 5 days.

Amazing Roasted and Herbed Whole Chicken

Amazing Roasted and Herbed Whole Chicken

So let’s do 2 for a now and later!

From the Kitchen of Terri Bergman

Amazing Roasted and Herbed Whole Chicken

SERVES: 6 each whole chicken
LEVEL: Presto!

INGREDIENTS
Base

2  5 pound whole chickens, often sold in 2 packs

For the Filling/Cavity:
1-2 Lemons quartered

For the Seasoning:
4 Tbsp Amazing Rub (2 front/2 back)
2 Tbsp of
Amazing Herbes (herb blend Mediterranean)
2 Tbsp of softened butter

For the Sauce:
2-3 cups chicken stock
1 Tbsp of corn starch

DIRECTIONS
Rinse and dry 2 whole chickens. Take the quartered fresh lemons and place in cavity. In a large shallow roaster, place the chickens fronts facing down and season with butter, Amazing Rub and Amazing Herbes.

*If you like this is a great place and time to roast potatoes, squash and whole onions at the pan bottom!

Set oven hot to 375 degrees and convention if you have that option. 

Roast uncovered for 35 minutes.

The backs should be browned and at this point, turn chickens front side up, use a little butter or oil to brush on fronts, and sprinkle with Amazing Rub

Bake 30 minutes in the still hot oven (375) and then reduce the heat to 325 degrees and continue to cook for 40- 60 additional minutes, covered with foil. That’s about a 2 hr cook time, but I like roasted chicken falling apart tender – and that is what this timing delivers! Let your oven do the work!

Remove from oven, set for 10-15 minutes, the juices make a great sauce, remove top oil/fat, add stock, bring to slow boil, add ½ cup water and corn starch.  Should be nice and smooth and very flavorful!

If you want to get decadent you could add wine or cream – 

This is a fun way to make a meal for now, and have a glorious spare for chicken salad, fajitas, soup, pot pie…I could go on and on!  ENJOY!

The Amazing Sweet n’ Savory Spiced Nuts

The Amazing Sweet n’ Savory Spiced Nuts

These Walnuts (using English or Black Walnuts) are perfectly coated, a little sweet, a little spicy, with a delicious crunch! Use for a salad, YES – on their own, delicious! (Make for gifts!)

WARNING; Absolutely addictive!

From the Kitchen of Terri Bergman

The Amazing Sweet n’ Savory Spiced Nuts

SERVES: 8-10
LEVEL: Presto!

INGREDIENTS
Base

4 Cups Walnuts whole or halves

Sauce
4 tablespoons of the Amazing Rub
2-3 tablespoons of Brown Sugar,
optional for sweeter taste
1 large egg white

DIRECTIONS
Parchment Sheet and baking spray

Preheat oven to 350 Convection, place parchment paper on a sheet pan with baking spray.

Whisk egg white in a large bowl until frothy then add and coat walnuts. Add Amazing Rub and any additional brown sugar desired and toss to coat.

Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes total time.  Loosen nuts from pan, then cool completely. ENJOY!

WATCH FOR THESE AMAZING SWEET N’ SAVORY NUTS coming soon on the Kitchensbounty.com Shop ( 8.8oz bags)!

Carbonara Presto with Amazing Herbes

Carbonara Presto with Amazing Herbes

So I love creamy, indulgent Carbonara. It simply takes 10-15 minutes and it is always a meal that screams “Hey, reward yourself” That’s exactly what I did for family today. Simple ingredients and big on delicious – here goes!

From the Kitchen of Terri Bergman

Carbonara Presto with Amazing Herbes

SERVES: 8
LEVEL: Presto

FOR THE BASE
1 lb. of your favorite Angel Hair Pasta (the skinnier the better)

FOR THE FILLING
1 medium onion very finely chopped
½ Pound finely chopped ham or bacon
1 Tbsp of Olive Oil
1 tsp finely minced garlic
1 Tbsp
Amazing Herbes
1 cup green peas

FOR THE SAUCE
2 eggs
2 egg yolks
1 cup half/half cream
1 tsp
Amazing Heat
1 cup grated Parmesan cheese
1 cup reserved Pasta Water
2 Tbsp of butter
½ tsp black pepper

FOR THE GARNISH (optional)
Shredded basil leaves
Chopped parsley 
Grated parmesan

DIRECTIONS
Cook pasta in large pot of boiling water with 1 Tbsp salt until al-dente. Reserved 1 cup pasta water and strain pasta (keep warm/set aside)

In large skillet or open Dutch oven kettle, sautéed minced onion, ham/bacon (Olive Oil if using ham), minced garlic, Amazing Herbes cook until soft and fragrant, add peas to heat well.

Meanwhile for sauce, add egg yolks, eggs, cream, Amazing Heat seasoning, cheese – beat together until very smooth.  You will take large skillet with ham ect. off the burner,  add strained pasta– again, off heat add the egg/cream mixture and toss until glossy, creamy sauce forms – use the reserved Pasta Water/butter until a consistency that is perfect for you! Creamy  smooth! Serve generous serving in a pasta bowl and finish with a little grated Parmesan, garnish with basil and parsley.

ENJOY!

Green Goddess Yum-Yum Dressing

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!

Apples in Rum Raisin Sauce

Apples in Rum Raisin Sauce

Best Ice Cream Sauce…laced with Fall’s Apples.

From the Kitchen of Terri Bergman

Apples in Rum Raisin Sauce

SERVES: 6-8
LEVEL: Presto!

FOR THE BASE: It’s the best vanilla ice cream you can buy! 6-8 Large scoops!

INGREDIENTS
Filling

4-6 Granny Smith Apples – peeled, cored and julienned
1-2 TBSPS Butter
1 tsp of Pummull Spice*

Sauce
½ cup packed dark brown sugar
½ cup light corn syrup
1 tablespoon unsalted butter
½ cup dark rum
½  cup golden raisins

DIRECTIONS
In a large skillet, melt butter and add julienned apples with 1 tsp Pummull Spice. Cook until a little golden and softened. Set aside in bowl. In same skillet combine the brown sugar and the corn syrup, butter and golden raisins. Stir until well blended and sugars melts. At this point you can add rum and reserved cooked apples. Set over medium-low heat. Stir until well combined  a few minutes.  (If desired you can reserve the rum for a flambé, pouring warmed rum over apples and sauce and lighting, until flame extinguishes, make sure you have skillet cover at skillet side to cover flames in need be. 

Serve the sauce warm or at room temperature over the ice cream, you can garnish with whipped cream and a sprinkle of Pummull Spice if desired!

*The Kitchen’s Bounty PUMMULL SPICE is an exclusive Cinnamon Blend sold by the Kitchens Bounty! It includes a blend of the finest Cinnamon, with Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! WOW!

Hilltops Black Walnut Salad

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. 

Peach Pie

Peach Pie

“in shareable pies for 2!”
The end of summer in northern Ohio brings forth the most glorious ripe, sweet and juicy peaches anyone can buy. These beauties become the star in the small, sharable pies that bring out the best in these local peaches.

From the Kitchen of Terri Bergman

Peach Pie

SERVES: 12 (in 6 petite pies)
LEVEL: PRESTO (easy)

INGREDIENTS
Base:
We are starting with your favorite pie dough recipe or for a quick fix use the Pillsbury Pie Crust roll outs (in the grocer refrigerator section)

Filling:
½ Peck or 15+ Ripe peaches, peeled and thinly sliced
1/2 Fresh lemon squeezed over peaches immediately
3 Tbsp. Corn Starch
1 tsp. Pummull Spice *KB’s signature 7 Spice Cinnamon Blend!
1 cup sugar
Egg **for egg washing the dough
Sparkling coarse sugar (if desired 3 tsps.)

DIRECTIONS
Mix Corn starch, Pummull Spice and sugar into peach slices (lemon juice already in!)

In 6 small pie or cheesecake forms (that have been sprayed with oil), line with pie dough to cover bottoms/sides and extra inch or so to fold over top. Place 1.5 cups of peach mixture in each pie form, fold dough border over top. Mix egg in cup and lightly brush the exposed top dough and sprinkle lightly with sparkling sugar and pinch of Pummull Spice.

Bake in preheated 375 degree over for 15 mins., reduce heat to 325 and bake 30-35 additional minutes. Remove from oven when golden brown and set aside.  If using cake forms with removable sides carefully run butter Pknife sides to dough, to gently release pie from sides.

Peach Pie begs for vanilla ice cream and a drizzle of caramel sauce completes the sweet ending!

Enjoy!