Saturday, December 12, 2015

Layered Antipasto Cannellini Dip

Kalamata olive, artichokes and roasted peppers give an Italian twist to a traditional cheesy layered dip.  Prepared pesto adds delicious flavor.  So easy to put together, you can prepare it ahead of time and warm it up just before serving.  A great holiday dip for entertaining at home or taking to a party!
Recipe developed for Beemster

Serves: 10
Prep Time: 10 minutes
Cook Time: 20 minutes

1 (8-ounce) package  cream cheese,softened
1/4 cup prepared basil pesto,divided
1-1/2 cup shredded Beemster Royaal Gouda
1 (15 1/2-ounce) can  cannellini beans,rinsed and drained
1/4 cup chopped artichoke hearts
1/4 cup sliced pitted Kalamata olives
1/4 cup chopped roasted red pepper

Preheat the oven to 375°F. Spread cream cheese in bottom of shallow 1-quart baking dish.  Spread 2 tablespoons  pesto over the cream cheese.  Sprinkle with 1 cup Gouda.

In a food processor, process cannellini beans with remaining pesto until smooth.  Gently spread over cheese.  Top with artichoke hearts, olives and roasted red pepper.

Bake 15 minutes or until hot.  Top with remaining Gouda and bake 5 minutes or until cheese is melted.  Serve with sliced bread or crackers for dipping.

Thursday, December 10, 2015

Winter Wedge Salad

The wedge salad is always a crowd pleaser.  It looks impressive, yet it's so easy to whip up. Somehow, simply adding lots of decadent toppings turns ordinary iceberg lettuce into something very special.
Recipe developed for Beemster

Serves: 4
Prep Time: 15 minutes

3 tablespoons maple syrup
1-1/2 tablespoon Dijon mustard
1 clove garlic, minced
2 tablespoons olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste
1 head iceberg lettuce, cut into quarters
1 cup chopped apple
1/2 cup dried cranberries
1/2 cup cut-up cooked bacon
1 cup shredded Beemster Paradiso Gouda Cheese

Combine syrup, mustard and garlic in medium bowl.  Slowly whisk in olive oil then vinegar.  Season to taste with salt and pepper.

Arrange lettuce quarters on salad plates.  Top with apple, cranberries, bacon then cheese.  Drizzle with dressing.

Sunday, December 6, 2015

Skillet Spaghetti & Mozzarella Stuffed Meatballs

A new twist on an old favorite.   Make these easy-to-stuff meatballs and enjoy the flavorful surprise of cheese oozing out of every tasty bite.  Perfect game day dinner!

recipe developed for Bertolli
photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner
Prop Sylist: Deb Ruggieri


Prep Time:  15 minutes
Cook Time: 15 minutes
Makes: 4 servings

1lb. ground beef
1/3 cup Italian seasoned bread crumbs
1 jar Bertolli® Marinara Sauce
 Tbsp. grated Parmesan cheese
1 large egg
1 clove garlic, crushed
1/2 tsp. salt
3 oz mozzarella cheese, cut into 12 3/4 –inch pieces
8 oz. spaghetti, cooked and drained

Combine ground beef, bread crumbs, ¼ cup Sauce, Parmesan cheese and egg in medium bowl.  Shape into 12 meatballs. Press 1 cheese cube into center of each meatball, enclosing completely.

Brown meatballs in 12-inch nonstick skillet; drain fat if desired.  Add remaining sauce and bring to a boil.  Reduce heat and simmer 10 minutes or until meatballs are done.  Serve with spaghetti.

Saturday, November 28, 2015

Pulled Turkey with Cranberry Barbecue Sauce

This quick cranberry infused sauce transforms your leftover turkey into something special. Piled high with leftover stuffing and mashed potatoes - it's like Thanksgiving on a bun!

Recipe developed for French's Food Company
Photography by Paul Gelsobello Studio
Food styling by Cathy Paukner

3/4 cup cranberry sauce
2/3 cup FRENCH'S® Classic Yellow® Mustard
1/2 cup FRENCH'S™ Tomato Ketchup
1/2 cup brown sugar
4 cups shredded cooked turkey
3/4 cup FRENCH'S® Crispy Fried Onions
1 1/2 cups hot prepared stuffing
1 1/2 cups hot mashed potatoes
6 sandwich buns or rolls
Directions

COMBINE cranberry sauce, Mustard, Ketchup and brown sugar in medium saucepan. Stir in turkey.
COOK over medium heat 8 minutes or until hot, stirring occasionally. Stir in Onions.
ARRANGE stuffing and potatoes on bottom of buns. Top with turkey, additional Onions and bun tops.

Friday, November 27, 2015

Thanksgiving Leftovers Cupcakes

Are you already tired of turkey?!  Just grab a package of buttermilk biscuit dough to turn your leftovers into these cute dinner cupcakes!
Recipe developed for French's Food Company
Photography by Paul Gelsobello Studio
Food Stylist: Cathy Paukner

1 package (7.5 ounces) refrigerated buttermilk biscuits
1 cup prepared stuffing
1 cup prepared mashed potatoes or sweet potatoes
1 cup cut-up cooked turkey
1/2 cup turkey gravy
1/2 cup cranberry sauce
1 cup FRENCH'S® Crispy Fried Onions


PREHEAT oven to 375°F. Spray 10 (2 1/2-inch) muffin-pan cups with vegetable cooking spray.
ROLL each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Fill each muffin cup with stuffing, poatoes and turkey, then top with gravy and cranberries. cranberries. Drizzle gravy over pizza then top with cheese.
BAKE 20 minutes or until the biscuits are golden brown. Top with French Fried Onions and bake 2 minutes. Serve with additional gravy and cranberries, if desired.

Monday, November 23, 2015

Caramelized Onion Cranberry Sauce

Cranberry Sauce is one of those things that just has to be on the Thanksgiving table.  But no one ever gets excited over the stuff that comes out of the can.  You take the obligatory scoop and pass it on. Homemade cranberry sauce is a snap to make.  It's so easy and it tastes amazing!  Not only can you can flavor it however you like you can also control the sweetness level.  Add this to your menu and it won't be an afterthought on your plate!
photography by Paul Gelsobello Studio
recipe developed for French's Food Company

Prep Time:  5 minutes
Cook Time:  15 minutes
Makes 8 servings

4 cups fresh or frozen cranberries
1 cup granulated sugar
1 cup water
1 Tbsp. FRENCH'S® Classic Yellow® Sweet Mustard
1 cup FRENCH'S® Crispy Fried Onions Caramelized Flavored, divided
1/2 tsp. grated orange zest
Directions

Combine cranberries, sugar and water in medium saucepan. Bring to a boil over high heat. Reduce heat and continue to boil 10 to 15 minutes or until cranberries burst.

Remove from heat and stir in Mustard, 1/2 cup Onions and orange zest. Refrigerate until thickened. Top with remaining 1/2 cup Onions before serving.

Food Stylist: Cathy Paukner

Try some of these fabulous Thanksgiving recipes!
Gouda, Bacon and Spinach Stuffed Mushrooms

Sunday, November 22, 2015

Crispy Onion Corn Spoonbread

This simple side has become a favorite at our Thanksgiving table.  Crispy Onions add both flavor and crunch.
photography by Paul Gelsobello Studio
Recipe developed for French's Food Company

Prep Time: 5 minutes
Cook Time: 45 minutes
Makes 8 servings

1 (14 3/4 ounce) can cream-style corn
1 (11 oz.) can corn, drained
1 (6-1/2 to 8-1/2 oz.) package corn muffin mix
1 cup sour cream
1/2 cup butter, melted
3 Tbsp. FRENCH'S® Classic Yellow® Sweet Mustard
1 large egg
1-1/3 cups FRENCH'S® Crispy Fried Onions Caramelized Flavored


Preheat oven to 350°F. Lightly grease a shallow 2-quart baking dish. .
Combine corn, corn muffin mix, sour cream, butter, Mustard, egg and 2/3 cup Onions. Pour mixture into prepared baking dish
Bake 40 minutes until mixture is set. Top with remaining Onions and bake 5 minutes or until Onions are golden.

Food Stylist: Cathy Paukner

Saturday, November 21, 2015

Butternut Squash and Apple Gratin

Love butternut squash but hate peeling and cutting it up? Me too! That's why I almost always roast it first.  Just cut the squash in half, remove the seeds and roast until nice and tender.  Then you can pretty much turn it into anything you want....like this delicious Squash and Apple Gratin. A great addition to this year's Thanksgiving menu.

Recipe developed for Beemster

Prep Time: 15 minutes
Cook Time:  65 minutes
Makes 6 servings

1 butternut squash (about 3 lbs.), halved and seeded
3 tablespoons butter
2 leeks, sliced
1 teaspoon salt, divided
1 large apple, peeled and sliced
1/3 cup heavy cream
2 tablespoons maple syrup
1½ tablespoons chopped fresh sage
1 cup Beemster Aged Gouda
½ cup fresh pumpernickel or whole grain bread crumbs


Preheat oven to 400°F. Arrange squash, cut side down, on lightly oiled baking sheet. Bake 40 minutes or until very tender.

Meanwhile, melt butter in large skillet and add leeks and ½ teaspoon salt.  Cook over medium heat 8 minutes or until tender, stirring occasionally.  Stir in apples and cook 3 minutes or until apples are just tender.

Scrape flesh from squash.  In medium bowl mash squash and stir in heavy cream, maple syrup, sage and ½ teaspoon salt.


Place squash mixture in 1-quart baking dish, top with leek mixture.  Combine Beemster and bread crumbs and sprinkle over leek mixture.  Bake 15 minutes or until hot.

Friday, November 20, 2015

Gouda, Bacon and Spinach Stuffed Mushrooms

Stuffed mushrooms are a great holiday or party appetizer.  Make them ahead of time and just pop in the oven right before serving.  Loaded with veggies, smoky bacon, and mouthwatering Gouda.  Gluten-free since the cheese holds it all together -- no breadcrumbs needed. 

Stuff the spinach mixture into portobellos for an elegant first course or vegetarian main dish.
Recipe developed for Beemster

Prep Time:  15 minutes
Cook Time: 37 minutes
Makes 16 mushrooms

1 package (14 oz. each) white stuffing mushrooms (about 16 mushrooms)
6 oz. bacon, finely chopped
1 small onion, finely chopped
1 large clove garlic, minced
1 package (10 oz.) frozen chopped spinach, thawed and drained
1¼ cups finely shredded Beemster Gouda Paridiso, divided

Preheat oven to 375°. Remove and finely chop mushroom stems only; reserve 1/2 cup.

Cook bacon in large nonstick skillet over medium heat until crisp.  Remove bacon with slotted spoon.  Add onion to drippings and cook 3 minutes or until softened. Add reserved mushroom stems and cook stirring occasionally, 5 minutes or until tender.  Add garlic and spinach and cook 2 minutes.

Stir in 1 cup Beemster.  Arrange mushroom caps on baking sheet; stuff with spinach mixture. Bake 15 minutes or until mushrooms are tender.  Sprinkle with remaining Beemster and bake 3 minutes or until Beemster is melted. 

Wednesday, November 18, 2015

French's Brined Deep Fried Turkey

I may be a vegetarian, but that doesn't mean that I don't want my Thanksgiving turkey to be perfect for the carnivores at the table!  This year I decided to experiment with brining and frying.   Brining a turkey is similar to marinating, with the goal being to lock in moisture.  You basically give the turkey a salt bath overnight before cooking to seal in all of the juicy goodness. 

I got a little derailed when I couldn't find a pot large enough to submerge an 18 pound turkey.  But no worries - turkey roasting bag to the rescue!  Place the turkey in the bag, place into a sturdy container, add the brine and seal the bag - simple!  

Be sure to pat the turkey completely dry before frying, to avoid splatters when placing into the fryer. It's a little scary the first time, but once you've got one turkey under your belt, it's a piece of cake after that!

I have to admit, I was skeptical that this big bird would be fully cooked after only an hour...but it was! And it was delicious!

recipe developed for French's Foods
photography by Paul Gelsobello Studio

Brine Time : 24 hours 
Prep Time : 20 minutes      
Cook Time : 1 hour and 5 minutes                              

14 servings

2 gallons cold water
4 cups  packed light brown sugar
FRENCH'S® Classic Yellow® Mustard
1/2 cup            coarse Kosher salt
8 cloves garlic
2 sprigs each fresh rosemary , thyme and sage
1  fresh turkey , about 18 pounds
1 turkey size oven roasting bag
3 gallons peanut oil [or other high smoke-point oil]

Combine water, sugar, Mustard, salt, garlic and herbs in large pot. Place turkey in oven roasting bag and place bag in large pot or food-safe container.

Pour brine mixture over turkey. Pull bag closed tightly so brine is completely covering turkey and seal.  Place in refrigerator for 24 hours.

Remove turkey from brine; discard brine. Pat turkey completely dry.

Add oil to turkey fryer and preheat fryer according to manufacturer's instructions. Place turkey on rack. Wearing oven mitts or protective gloves, slowly lower turkey into hot oil and close cover.


Fry turkey 65 minutes (3.5 to 4 minutes per pound) until thoroughly cooked.

Tip:
To measure the amount of oil needed to fry the turkey, place the wrapped turkey in the fryer. Add water to cover the turkey. Remove the turkey and the water line will indicate how much oil will be needed to fry the turkey. Using too much oil can cause a fire. The fryer should not be more than 3/4 full of the oil could overflow when the turkey is added.

Oven Method: 
Preheat oven to 325°F. Place brined turkey, breast-side up, on flat roasting rack in shallow roasting pan Bake 3-1/2 to 3-3/4 hours or until meat thermometer registers 180°F when inserted in deepest part of thigh. Cover breasts and tops of drumsticks with aluminum foil after 2 hours to prevent overcooking of breast.

Food Stylist: Catherine Paukner



Try some of these fabulous sides to go with your turkey!

Thursday, November 12, 2015

Crunchy Onion Bacon Potatoes

Creamy potatoes with crispy onions, cheese and bacon are a delicious addition to your holiday menu. Make this dish the day before and simply pop in the oven for no-fuss entertaining.
photography by Paul Gelsobello Studio
recipe developed for French's Foods


6 cups prepared mashed potatoes 
12 slices bacon, cooked and crumbled 
2 cups shredded cheddar cheese 
2 cups FRENCH'S® Crispy Fried Onions 


Preheat oven to 350°F. Layer half of the potatoes in an 8-inch square baking dish, sprinkle with half the bacon, 1 cup cheese and 1 cup French Fried Onions. Top with remaining potatoes.

Bake 20 minutes or until hot. Top with remaining bacon, cheese and French Fried Onions. Bake 5 minutes or until cheese is melted.

Monday, November 9, 2015

Quinoa Salad with Gouda, Apples and Fennel

This hearty salad is bursting with fall flavor.  Apple, fennel, Gouda and sage come together for a salad that's like a flavor explosion in your mouth.   Apple and fennel add a crisp crunch to balance out the creamy Gouda.  Perfect as a side dish, packed for lunch or served over greens for a meatless main dish.
 Recipe developed for Beemster
Prep Time: 20 minutes

Makes 6 servings

3 tablespoons orange juice
3 tablespoons cider vinegar
3 tablespoons honey
1 tablespoon mustard
1 clove garlic, pressed
4 cups cooked quinoa
2 cups cubed Beemster Aged Gouda
1 ½  cups chopped apple
1 ½ cups thinly sliced fennel or celery
1 cup chopped walnuts, toasted
2 tablespoons chopped fresh sage

Combine orange juice, vinegar, honey, mustard and garlic; set aside.

Combine quinoa, Beemster, apple, fennel, walnuts and sage.  Toss with dressing and serve.