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.
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!
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.
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!
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.
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!