Sausage, Bean & Onion Stew

Jan 3, 2017

White and red beans pair with Italian sausages simmered in a spicy tomato sauce for a deliciously satisfying meal. Ready to serve in 30 minutes! Serve with crusty rolls.

Ingredients

1 pkg. (19 oz) Italian Sausage
1 tbsp olive oil
1 onion, sliced
1 medium red bell pepper, diced
2 cloves garlic, minced
2 tsp paprika
1/2 tsp chili flakes
1/2 tsp ground cumin
1/2 tsp ground coriander
1 red chile pepper, seeded, chopped
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce or puree
1 can (400g) cannellini beans, drained, rinsed
1 can (400g) dark red kidney beans, drained, rinsed
1/2 cup beef stock
1/2 cup red wine or beef stock
1/8 tsp ground black pepper

Directions

1.     Cook sausages in a large skillet over high heat for 3-5 minutes until golden brown. Place sausages on a paper towel lined plate.
2.     In a clean skillet, add olive oil and sauté onion, red pepper, and garlic for 2-3 minutes on medium-high heat until tender. Stir in paprika, chili flakes, cumin, and coriander. Cook, stirring, for 1 minute.
3.     Add chile pepper, and continue to cook while stirring, for 2-3 minutes. Stir in diced tomatoes, tomato sauce, beans, stock, wine, and black pepper.
4.     Return sausages to tomato and bean mixture and bring to the boil. Reduce heat and simmer for 10-15 minutes.

Mini Shrimp & Pesto Pizza

Dec 19, 2016

Treat your guests to these mini shrimp, cheese, and pesto pizzas! They’re easy to make using store-bought dough and pesto and ready for serving in a half hour.

Prep time: 10 min  ¦  Cook time: 15 min  ¦  Makes: 12 pizzas

Ingredients

• 24 medium-size cooked shrimp
• 1 (16 oz.) Classic or Italian pizza dough
• 1 container (7 oz.) Pesto with Basil
• 2 cups shredded mozzarella cheese, divided
• 1/3 cup sliced green onions
• 1/3 cup grated Parmesan cheese
• Fresh dill

Directions

1. PREHEAT oven to 450°F.
2. Using a golf-sized piece of dough for each pizza, roll the dough into 4-inch rounds.
3. PLACE pizza rounds on baking sheet; spread with pesto. Top with 1 cup mozzarella cheese. Top with green onions and shrimp; sprinkle with remaining mozzarella and Parmesan cheese.
4. BAKE for 10 to 15 minutes or until dough golden brown and crisp and the cheese is bubbly.
5. Garnish with sprigs of fresh dill and serve.

Rum Glazed Nuts

Dec 19, 2016

Sweet, salty, and spiced just right! Rum Glazed Nuts are a welcome treat for gifting or your holiday party. Set out bowls of these nuts and watch them disappear!

Ingredients

2 cups raw nut mix, your choice – pecans, walnuts, cashews

Spice Mixture

2 Tbsp granulated sugar

1/2 tsp kosher salt

1/2 tsp ground cinnamon

1/8 tsp ground cloves

1/8 tsp ground allspice

Rum Glaze

3 Tbsp Gosling’s Black Seal Rum

2 tsp pure vanilla extract

3 tsp dark brown sugar

1 Tbsp unsalted butter

Coarse sea salt

Directions

1.       Preheat oven to 350°F.

2.       Line a baking sheet with parchment paper. Spread nuts in an even layer over parchment paper and place baking sheet on the center rack of the oven. Toast about 8 minutes, stirring nuts after about 4 minutes. Remove from oven and set aside.

3.       In a bowl, stir together sugar, salt, cinnamon, cloves, and allspice; set aside.

4.       In a small saucepan, add rum, vanilla, brown sugar, and butter. Bring to a simmer over medium-high heat, whisking constantly. Stir in toasted nuts and continue to simmer, stirring constantly until nuts are coated evenly and liquid has almost evaporated.

5.       Add nuts to the spice mix; toss well to coat. Immediately pour nuts onto a parchment-lined baking sheet; spread evenly and sprinkle with coarse sea salt. Let cool and dry completely.

The glazed nuts can be stored in an airtight container for up to 5 days.

Pavlova

Dec 13, 2016

This meringue dessert, with its crisp outer shell and billowy, marshmallow-like soft inside, is sure to make a big impression with your guests. Topped with whipped cream and fresh fruit, Pavlova is a light dessert choice – perfect for indulging in after a heavy meal! We used fresh cranberries and sprigs of rosemary for a festive look but you can always top with the fruit of your choice.

Prep time: 30 min • Bake Time: 1 hour • Total Time: 3 hours • Makes: 8 servings

Ingredients
For the meringue
4 egg whites
Pinch of salt
1 ¼ cups white granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
2 teaspoons cornstarch

For the whipped cream topping:
1 cup heavy cream
2 Tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract

For the fruit topping:
1 pound fresh cranberries
1/2 cup sugar
1/3 cup water
1 vanilla bean, split lengthwise
Confectioners’ sugar, for dusting
A few sprigs of fresh rosemary

Directions
To prepare meringue:
Preheat oven to 180°F. Line a baking sheet with parchment paper, and draw a 9-inch circle on the paper. Tip: you can trace around the bottom of a 9-inch baking pan. Just remember to turn the tracing over so the egg white mixture doesn’t come in contact with the pencil line.

In a large bowl, beat egg whites and salt with an electric mixer until soft peaks form. Gradually add sugar, beating well after each addition. Beat until stiff peaks have formed and the mixture is thick and glossy. Don’t overbeat. You want the mixture to have airiness and volume. Using a sifter, add cornstarch then vanilla, and lemon juice; fold in gently using a spatula, just until combined.

Spoon meringue mixture onto the parchment paper. Work within the circle, from the inside to outer edges making a disk-like shape. Build the outer edge up slightly so there is a slight depression in the center of the meringue. Place in oven, and bake for 1 1/2 hours. Turn off oven and let the meringue cool completely in the oven – about an hour.

To prepare cranberry topping:
Add cranberries, sugar, water, and vanilla bean to a small saucepan. Bring to boil, then turn down heat and simmer for about 3-5 minutes. You just want to soften the cranberries, not cook them completely. Remove from heat, remove vanilla bean and let cool completely. Drain any remaining liquid before use.

NOTE: You can also refrigerate for a few days if you wish to prepare in advance. Before using, remove from fridge, drain any remaining liquid, and let come to room temperature.

To make whipped cream topping:
In a small bowl, beat heavy cream until soft peaks form. Add sugar and vanilla and beat until desired consistency is reached. Set aside.

NOTE: The cream can be whipped up to 1 day ahead. To store, cover with plastic wrap, and refrigerate. Before use, whip it again briefly.

To assemble pavlova:
Remove meringue from parchment paper and place on a serving dish. Spoon whipped cream onto center of meringue and top with cranberries. Garnish with a few sprigs of rosemary. Using a fine sifter, dust with confectioners’ sugar.

NOTE: Always assemble the Pavlova right before serving to prevent meringue from becoming soggy.

FRUIT TOPPING SUBSTITUTES:
Berry Combo
1/2 pint fresh strawberries, hulled and halved or quartered
1/2 pint fresh blueberries
1/2 pint fresh raspberries

Other Fruits
3 Kiwi, sliced
2 Bananas, sliced
1/2 pint blackberries
Just remember to toss any fruit that will brown (kiwi, banana, peaches, pears, apples) in a splash of lemon or lime juice before topping meringue.