Tuesday, August 30, 2016

Old Fashioned is back in fashion

Just in time for Bourbon Month

September is National Bourbon Heritage Month, which means we have permission to celebrate this American spirit for an entire month.

And who doesn't like a good celebration?

Wild Turkey has put its unique take on three of the most iconic whiskey cocktails--the Manhattan, the Old Fashioned and the Whiskey Sour--to commemorate National Bourbon Heritage Month.

The three classic drinks can be made with any type of whiskey, but require one that has full flavor as a suitable match for the robust ingredients used in the drinks. Rye, with its drier and spicier flavor profile, has once again become the preferred choice of bartenders, but its increasing popularity has made it difficult to obtain in parts of the country.

Most bourbons are too sweet to stand up to the ingredients of the cocktails, so Wild Turkey Bourbon, at 101 proof, is the perfect choice. The higher proof delivers a deeper, richer flavor that fits perfectly with the drinks below. Each cocktail evokes the perfectly balanced profile that has made these drinks real classics, while tweaking them just enough to pleasantly surprise even the most seasoned cocktail enthusiast.

The Manhattan 101

Ingredients:
1 3/4 ounces Wild Turkey Bourbon
1/3 ounce dry vermouth
1/3 ounce sweet vermouth
1 thin slice fresh ginger
3 mint leaves
1/2  tsp powdered sugar
Dash aromatic bitters

Muddle ginger, mint, powdered sugar and bitters in a cocktail shaker. Add Wild Turkey Bourbon, vermouth and ice. Shake and strain into a chilled glass.



The Old Fashioned 101

Ingredients:
1 1/3 ounce Wild Turkey Bourbon
1/2 ounce apple cider
3 sage leaves
1 pinch of saffron
1 tsp brown sugar
2 orange twists
1 tsp orange zest
1 fresh cherry
1 ounce Amaretto

Slice cherry from top to bottom five times around pit, and soak in a cup of Amaretto. Muddle cider, sage, saffron, brown sugar, orange twists and zest together in glass. Add Wild Turkey Bourbon and stir. Strain and serve over ice, garnish with Amaretto-soaked cherry.



The Whiskey Sour 101

Ingredients:
1 1/2 ounces Wild Turkey Bourbon
1/2 ounce fresh squeezed grapefruit juice
1/2 ounce fresh squeezed lime juice
1/2 ounce honey
1 fresh cherry
1 ounce Wild Turkey American Honey
Dollop of egg white

Slice cherry from top to bottom five times around pit, and soak in a cup of Wild Turkey American Honey. Combine Wild Turkey Bourbon, grapefruit juice, lime juice and honey in a cocktail shaker.  Froth egg white and add a dollop to the mixture.  Shake and serve over ice.  Garnish with Wild Turkey American Honey-soaked cherry.







Source: Wild Turkey

Monday, August 29, 2016

Looking for Lunchspiration?

Summer has quickly passed and children find themselves headed back to school for reading, writing and ’rithmetic - parents find themselves wondering what to pack in those lunchboxes.
Should you be one of those looking for lunchtime inspiration this back to school season, please find below three recipes created by the Food Network’s Sara Moulton on behalf of the Grain Foods Foundation.

“Sushi” Sandwich

Makes 8 pieces “sushi,” serving one

One 3-ounce can solid white tuna packed in water
1 tablespoon low fat mayonnaise
1 teaspoon fresh lemon juice
2 slices white or whole wheat bread
Two 4-inch long x 1/4 inch wide carrot sticks (or 1 tablespoon coarsely shredded carrot)
Drain tuna and mash with a fork. Stir in mayonnaise and lemon juice. Trim crusts from bread and roll out bread using a rolling pin until it is flattened to about 1/16 inch. Spoon one half of the tuna in a log down the middle of each slice of bread, arrange a carrot stick or half of the shredded carrot in the middle of the tuna and roll up the bread tightly to enclose the filling. Cut each roll crosswise into 4 pieces and arrange cut side up in one layer in a container. Cover tightly.
Variation: Spread a little mayonnaise or mustard on the bread. Stack a thin slice of turkey and a thin slice of Swiss cheese on a work surface; place a thin strip of pickle or red bell pepper at one end of the stack and roll the ham and cheese around the pickle. Place the roll on the bread; roll up and proceed as above.

Dipping Toasts

Makes 8 dipping toasts, serving 1

2 slices white or whole wheat bread
1 tablespoon softened butter
Preheat oven to 350ºF. Trim crusts from bread and brush each slice on both sides with some of the butter. Cut each slice lengthwise into 4 pieces. Arrange the bread on a baking sheet and bake 5 minutes; turn and bake 4 to 5 minutes longer or until golden.
Pack with a dipping sauce:
1/4 cup light cream cheese mixed with 1 tablespoon dried cherries or cranberries
1/4 cup store bought hummus
1/4 cup store bought tabouli
1/4 cup peanut butter with a swirl of jelly in it
Variation: Sprinkle cinnamon raisin toasts with cinnamon sugar (2 teaspoons sugar to 1/2 teaspoon ground cinnamon) when they come out of the oven. Serve with applesauce or vanilla yogurt as a dipping sauce


Checkerboard Sandwiches

Variation one:
Peanut Butter and Sliced Grapes
Makes 1 sandwich
1 slice each white and whole wheat bread
2 tablespoons peanut butter
4 red or green seedless grapes, sliced crosswise
Spread one slice of bread with the peanut butter. Top with the grape slices and the second slice of bread. Trim crusts if desired and cut sandwich into triangles or squares. Before wrapping sandwich, turn over two of the quarters to form a checkerboard pattern.
Variation two:
Ham and Cheese with Relish Mayo
Makes 1 sandwich

1 tablespoon low fat mayonnaise
1 teaspoon sweet pickle relish
1 slice each rye and Italian-style white bread
3/4 to 1 ounce thinly-sliced ham
3/4 to 1 ounce thinly-sliced Swiss cheese
Combine mayonnaise and pickle relish and spread on one side of each slice of bread. Top one of the spread sides with the ham and cheese and top with the second slice of bread, mayo side down. Cut into quarters and proceed as directed above.








Source:  Grain Foods Foundation

Sunday, August 28, 2016

College Students Can Cook

OMG! I’m In College And I Never Learned to Cook!

Mom Offers Simple Tips to Help Students Prepare Their Own Meals and Eat Healthy

College is supposed to be a place of higher learning that prepares young people for the challenges of taking on a greater role as an adult in a civilized society. While there is no doubt the value of the degrees earned in those hallowed halls, one mom has a striking complaint about it all.“How can you consider yourself educated and sophisticated if you don’t know how to cook a decent meal?” asked Hollis Ledbetter, author of OMG! I’m In College and I Never Learned to Cook (www.omgcookbooks.com). “Don’t get me wrong, I’m all for higher education for the purposes of being able to earn a living and contribute to the world around them, but I’ve never seen a college course titled ‘How to buy groceries, cook dinner and do your own laundry!’”

Ledbetter, a mother of four children (one still in college, the others all have families of their own), sensed the irony of colleges teaching students to become engineers, lawyers and doctors who – without mom’s help – are still likely to burn down the kitchen while trying to boil water.
“Parents and kids need to know a few key things before the adventure of higher education begins,” she added. “Kids need to learn how to cook and parents need to know how to teach them. Taking a semester of home economics in high school does not equate to knowing how to safely defrost a chicken, carve it, prepare it and cook it so that it actually tastes like something other than shoe leather. It’s one part art and one part science, and they aren’t going to learn either from any class at school.”

Her tips for parents include:
  • Just Teach the Basics – You don’t have to teach your children how to make eggs benedict and how to mix the hollandaise sauce from scratch. Boiling water, broiling meats, making pasta that doesn’t stick to the pot like bathroom caulk – these are the basics. Everything else, they should learn on their own.
  • Don’t Coddle Them – You’ll save money and they’ll eat better if you encourage them to buy groceries, instead of eating fast food or PopTarts all the time. Hold the line on the food budget you give them and they’ll hold the line on a good diet.
Her tips for kids include:
  • Definition of Cooking – Microwaving a Hot Pocket is not cooking. Cooking involves taking actual vegetables, fruits and meats, and preparing them – either by cooking or mixing – to form a snack or a meal. If all you can do is make pre-packaged macaroni and cheese, and nuke a burrito, that’s not cooking.
  • Safety – There is a reason why some foods are refrigerated and why some are not. Learn the difference between the two. I guarantee you don’t want to learn the hard way, when you try to put mayonnaise that was left out all night on a turkey sandwich and wind up in the ER.
  • Healthy Foods – Here's a good reason to eat homemade healthy foods. If you buy groceries instead of eating out all of the time, you'll not only eat better, but you will save tons of money – money that could be spent on that new smart phone, laptop or tablet you've been dreaming about. Overall, in a nine-month period, it is easy for a single person to save between $1,000 and $2,400 simply by NOT eating out.
“There is an old proverb that says, ‘If you give a man a fish, he’ll eat for a day; if you teach a man to fish, he’ll eat for a lifetime,” Ledbetter said. “Of course, it stops before they mention if he knows how to cook the darn thing. If you can help encourage your kids to prepare their own meals, they’ll eat healthier and be happy in the kitchen for the rest of their lives. And, I think that’s a more valuable lesson than they’ll ever learn in school.”

Saturday, August 27, 2016

Easy-to-Make Ice Cream Dessert

Recipes for Your Labor Day Party


The only good thing about summer coming to an end is that it’s finally time to plan an amazing Labor Day party to celebrate all of the special moments you and your family and friends have had this season!

Below are some easy-to-make, no-cook ice cream recipes from chef Alex Guarnaschelli that are perfect for anyone who doesn’t want to spend their three-day weekend slaving over a hot oven for summer pies.

Häagen-Dazs Raspberry Sorbet Soda

·         3-4  cups sparkling water
·         The juice and zest of 1 lime
·         1 pint fresh strawberries, hulled and sliced
·         4 "sprigs" mint, stemmed
·         1 pint Häagen-Dazs® raspberry sorbet

In a large pitcher, combine 3 cups of the sparkling water, lime juice, lime zest, mint leaves and strawberries. Use a wooden spoon to "muddle" the fruit, pressing down on it to break it up and blend it with the other ingredients.

Taste. If it needs more sparkling water, add it. Stir in about 1/4 of the sorbet.

Scoop sorbet into individual glasses and pour the soda mixture over each. Serve immediately.
 

“Five” Vanilla Chip Ice Cream Pie with Fresh Mint

10-12 servings 
·         ½ cup loosely packed fresh mint leaves
·         6 cups Häagen-Dazs® vanilla “5” ice cream, softened
·         8 ounces dark chocolate, coarsely chopped
·         One 9-inch graham cracker pie shell

Place the mint leaves on a flat surface and roughly chop them with a knife. In a medium bowl, combine the ice cream, mint leaves and dark chocolate and mix, blending the mint leaves and chocolate into the ice cream. Spoon the ice cream into the pie shell, taking care to keep the bottom of the pie intact as you fill it. Freeze until firm. Cut into slices.

Chocolate Chocolate Chip Ice Cream with Bananas and Honey

4 servings

·         ¼ cup honey
·         2 bananas, halved lengthwise 
·         1/3 cup pecan halves
·         Pinch kosher salt
·         1 container Häagen-Dazs® chocolate chocolate chip ice cream

Heat a large pan and add the honey. Cook the honey over low heat until it bubbles and turns a light caramel brown color, 2-3 minutes. Add the banana halves and gently toss them in the honey to coat them. Sprinkle with the pecan halves and the salt.

Use a spatula to transfer the banana halves and nuts to 4 individual plates. Top with a scoop of chocolate ice cream. Serve with unsweetened whipped cream, if desired.

Friday, August 26, 2016

Fresh Takes on Kids' Favorites

As the kids head back to school, there's no better time to make a fresh start in the kitchen, too. Substituting nutritious ingredients such as sorghum in your favorite grain-based foods is an easy way to upgrade your family's menu this fall.

Some of the traditional snacks kids love most - such as cakes, cookies and doughnuts - can all be prepared using sorghum, a gluten-free cereal grain grown throughout the world. This highly versatile ingredient is naturally high in fiber, iron and protein, and can be used in a wide range of preparations. In fact, white food-grade sorghum can be milled directly into whole grain flour to produce foods such as brownies, breads, pizza dough, pastas, cereals, pancakes and waffles.

Whether it's a power breakfast to fuel the day, a sweet lunchbox treat or a tasty after school snack, these recipes showcase how simple it can be to give your kids' favorite treats a nutritious makeover they'll be thrilled to sample.

For more nutritious back to school recipes and tips for cooking with sorghum, visit www.HealthySorghum.com.

Celiac-friendly substitutions:
  • 2 teaspoons vanilla extract: Use 2 teaspoons X-Tra Touch vanilla or any other gluten-free vanilla.
  • 3/4 cup unbleached white flour: Replace with 6 tablespoons chickpea (garbanzo bean) flour and 6 tablespoons sweet rice flour, or use 3/4 cup commercial gluten-free flour.
  • 3 cups oatmeal: Replace with 3-4 cups of any gluten-free, ready-to-eat flake cereal slightly crushed, or gluten-free crispy rice cereal.
  • 1 (10-ounce) package almond toffee bits: Verify product is gluten-free or use 1 3/4 cups chopped almonds or walnuts.

Chewy Oatmeal Toffee Cookies


Recipe provided by Kate Lange

Ingredients
  • 1 cup butter, softened
  • 2 eggs
  • 2 cups light brown sugar
  • 2 teaspoons vanilla extract
  • 1 cup sorghum flour
  • 3/4 cup unbleached white flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/8 teaspoon allspice
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon cloves
  • 3 cups oatmeal
  • 1 cup coconut flakes
  • 1(10-ounce) package almond toffee bits

Preparation
  1. Heat oven to 375°F. Lightly grease cookie sheet. Cream butter, eggs, brown sugar and vanilla in large bowl until light and fluffy. Mix flour, salt, soda, allspice, cinnamon and cloves; add to butter mixture. Beat until well blended. Stir in oatmeal, coconut and toffee bits with spoon. Drop by rounded teaspoons about 2 inches apart onto prepared sheet. Bake 8-10 minutes or until edges are lightly browned. Cool 1 minute; remove to wire rack.


Milo Doughnuts


Recipe provided by Karla Lubben

Ingredients
  • 1 egg
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 tablespoons melted shortening or lard
  • 1/2 cup sifted sorghum flour
  • 1 1/2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • Dash of cinnamon
  • Dash of salt
  • 8 cups vegetable oil
Glaze:
  • 1/2 cup powdered sugar
  • 2 teaspoons warm milk
  • 1/2 teaspoon vanilla

Preparation
  1. In large bowl, beat together egg and sugar. Stir in milk and shortening. Sift together all dry ingredients. Add dry ingredients to egg mixture and stir to combine. Chill dough for 30 minutes. On lightly floured surface, flatten dough to 1/2-inch thickness with your finger-tips or rolling pin. Cut out doughnuts using a doughnut cutter or two sizes of round cookie cutters. Transfer doughnuts to waxed paper and allow to dry for 10 minutes. In deep heavy pot or electric fryer, heat oil to 375°F. Using wire spatula dipped in hot oil, carefully transfer doughnuts into hot oil. Cook 2-3 doughnuts at a time turning them when brown on one side. Remove to paper towel or racks to drain.
  2. For glazed doughnuts, combine powdered sugar, milk and vanilla flavoring. Drizzle on doughnuts or sprinkle doughnuts with powdered sugar or mixture of cinnamon and sugar.


Sorghum Pancakes

Recipe provided by Barbara Kliment

Ingredients
  • 1 3/4 cups sorghum flour
  • 1/4 cup cornstarch
  • 3 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup powdered buttermilk
  • 2 eggs
  • 3 tablespoons melted butter
  • 1 1/2cups water

Preparation
  1. Heat oven to 200°F. Combine dry ingredients. In separate bowl, beat together eggs, melted butter and water; add to dry ingredients and mix just until well blended. Heat large skillet or griddle over medium-low heat. Spray pan with cooking oil. Wet fingertips under faucet and shake them over hot griddle. If water droplets "sizzle," heat is right to begin making pancakes. For large cakes pour 1/4 cup of batter into pan; for small use 2 tablespoons of batter. Cook until bubbles form on top; flip and cook until golden brown on bottom. Transfer to baking sheet and keep warm in oven while making rest of pancakes. Serve warm with butter and syrup.


SOURCE: United Sorghum Checkoff Program

Thursday, August 25, 2016

Great Back To School Ideas

From Mrs. Butterworth’s® Syrup – One of America’s Most Beloved Spokespersons


Nothing gets a young mind ready for school like a delicious breakfast.  This year, get your child prepared and alert in the morning with some great back-to-school recipes from Mrs. Butterworth’s- the thick, rich and buttery syrup that has been brightening-up breakfast tables for generations.

Mrs. Butterworth’s has always enjoyed making kids smile and has been working overtime to make sure her loving fans get some new, exciting ways to enjoy the morning.
Whether it’s a breakfast pleasure or an afternoon snack, these recipes created by celebrity chef Kevin Roberts will make your mouth water. Kevin, also known as the “The Food Dude,” is author of Munchies and Kissing in the Kitchen, media personality, executive chef and owner of three successful restaurants, and host of new TLC’s BBQ Pitmasters.
So just when you think “breakfast got boring,” try these fun and fresh ideas that might just become your favorite before school dish!

HAWAIIAN FRENCH TOAST

Serves 2

INGREDIENTS
1 tablespoon, Butter
2 EGGS, beaten
1 teaspoon, Cinnamon
4-8, Hawaiian Sweet Rolls, cut in half
1/2 cup, Mrs. Butterworth’s Sugar Free Syrup, warm

THE STEPS
1:         Heat butter in a large pan over medium-high heat.
2:         In a large bowl mix eggs and cinnamon.
3:         Dunk rolls into mixture and coat thoroughly.
4:         Cook bread until golden brown on both sides about 3-5 minutes each side.
5:         Warm your syrup in the microwave and pour over toast.


BAKED GRAPEFRUIT WITH CINAMMON AND SYRUP

Serves 1-2.

INGREDIENTS

1 large Grapefruit, halved
1 teaspoon, Mrs. Butterworth’s Original Syrup
1/2 teaspoon Cinnamon
THE STEPS
1:         Preheat toaster oven to 400 degrees.
2:         Cut grapefruit in half.
3:         spread syrup over top of grapefruit.
4:         Spread the cinnamon on each half.
5:         Bake for 20 minutes or until roasted and soft, let cool, and cut into quarters.


BAKED SWEET POTATO FRIES


Serves 2

INGREDIENTS:
1 teaspoon, Cinnamon
1 tablespoon, Mrs. Butterworth’s Original Syrup
1 Sweet Potato, washed and cut lengthwise into fry-like pieces
THE STEPS:
1.         Preheat toaster oven or oven to 400 degrees.
2:         In a medium bowl, add cinnamon and syrup. Mix together.
3.         Mix in the sweet potato fries and coat.
4.         Lay the fries on a baking tray or tin foil. Bake until cooked through.
5.         Serve with a side of warm syrup for dipping.


GRANOLA, SYRUP AND MILK


Serves 1-2
INGREDIENTS:
2 cups, Granola
2 cups, Milk
2 teaspoons, Mrs. Butterworth’s Original Syrup

THE STEPS:
1.         In a medium bowl, add granola, milk and top with syrup.
2.         Serve before it gets soggy.










Source:  Mrs. Butterworth's

Wednesday, August 24, 2016

Celebrate the Season with Late Summer Sangria

As the season winds down, late summer fruit takes center stage, with farmer’s markets and grocers overflowing with ripe peaches, fresh apricots, and the first apples of the season. Savor the final days of August with the Late Summer Sangria recipe from VOGA Italia, the thoughtfully packaged Italian wine with a uniquely designed resealable top.
 
Please find the recipe below, featuring VOGA Moscato, this season’s favorite white. Moscato offers subtle bubbles to any white sangria recipe, with light floral notes that blend perfectly with peach and citrus flavors.

VOGA Italia’s Late Summer Sangria

Ingredients:
·         1 Bottle of VOGA Italia Moscato Wine
·         1 12 oz. bottle of Peach Beer (VOGA recommends using Dogfish Head’s Festina Pêche or Lindemans Pêche Lambic)
·         3 oz. Triple Sec
·         2 sliced peaches
·         2 sliced apricots
·         1 sliced Granny Smith apple
·         1 sliced lemon
·         1 sliced lime
·         1/2 liter club soda

Preparation:
Pour wine and beer in a large pitcher and add sliced peach, apricot, apple, lemon and lime. Next add triple sec and stir gently. Chill mixture for at least one hour, and top with club soda and stir before serving.