Dec 3, 2018
Recipe from McCormick
Warm Brie cheese topped with spiced cranberry sauce and pecans will delight your holiday guests with its flavor and festive appearance.
Prep time: 10 min • Cook time: 7 min • Makes: 10 servings
Ingredients
- 1/2 cup canned whole berry cranberry sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon McCormick® Rum Extract
- 1/8 teaspoon McCormick® Nutmeg, Ground
- 1 round (8 ounces) Brie cheese, at room temperature
- 2 tablespoons chopped pecans
- Assorted crackers and French bread slices
Preparation
- Preheat oven to 450°F. Mix cranberry sauce, sugar, rum flavor and nutmeg.
- Peel off top rind of Brie, leaving 1/4-inch edge. (Leave sides and bottom of Brie intact). Place in pie plate or ovenproof dish. Top with cranberry mixture. Sprinkle with pecans.
- Bake 5 to 7 minutes or until cheese softens. Place Brie on serving plate. Serve with crackers and French bread slices.
Reproduced with permission of McCormick & Company, Inc.
Copyright © 2018 McCormick & Company, Inc. All Rights Reserved. The Taste You Trust™
Nov 22, 2018
This is an easy recipe that combines steamed Brussel sprouts with dried cranberries and balsamic vinegar.
Brussel sprouts are a great source of fiber and are rich in vitamins K, A and C and minerals, potassium and iron.
INGREDIENTS
1 lb. fresh Brussel sprouts
a few splashes of balsamic vinegar
1/4 tsp black pepper
1/2 cup dried cranberries
salt, to taste
DIRECTIONS:
1. Wash the sprouts. Remove any browned leaves. Slice each sprout into half.
2. Steam sprouts until tender. Toss with dried cranberries, pepper, a few splashes of balsamic vinegar, and salt (to taste) while still warm.
4. Place brussel sprouts in serving bowl. Enjoy!
Nov 22, 2018
It’s that time of year! Turkey is once again the main feature of celebratory dinners during the holiday period between Thanksgiving and Christmas for many families.
If you’ve never carved a turkey before, there’s no need to panic as it is really quite easy if you follow these steps.
WHAT YOU’LL NEED
A carving knife
A carving fork
A large cutting board, preferably one with a trench that can collect juices
Serving platter
Paper towels, optional
Gloves, optional
Note: you can use paper towels or gloves if the turkey is still warm, or to secure a firm hold, but they are not necessary.
ALLOW THE COOKED TURKEY TO REST
This is important, as the time resting, about 20-30 minutes, allows the juices to cool and keep the bird moist.
POSITION THE TURKEY
On a large carving board, position the turkey so that it is breast side up with the legs pointing away from you.
REMOVE THE LEG
Using a sharp carving knife and a fork to hold the turkey firmly, cut straight down along the inside of the right leg (through the skin between leg and body). When you meet the joint, stop cutting. The joint connects the thigh to the hip. Rotate the leg away from the body and cut between the joint and socket. Remove the leg and thigh in one piece.
SEPARATE THE THIGH & DRUMSTICK
Locate the joint between the thigh and drumstick. Slice between the joint to separate the two pieces. Repeat on other leg of turkey.
REMOVE THE WING
Rotate the wing away from the body until you can see shoulder joint. Cut between the joint and socket to remove the wing. Repeat on other wing of turkey.
REMOVE AND SLICE THE BREAST
Slice the breast by cutting down along the breastbone, then outward to remove the entire breast from the turkey. Use your hand to gently pull away meat from breastbone as you cut. Repeat on other side. Cut the breast meat, against the grain, starting at the small end of the breast. You can slice the breast meat into whatever thickness you desire.
Arrange carved breast, wings, thighs, and drumsticks on a platter. Serve immediately, or cover and keep warm in an oven until ready to serve.
Nov 4, 2018
Prep Time: 15 minutes • Cook Time: 25 min • Total Time: 40 min • Makes: 6 servings
An easy to make appetizer perfect for holiday entertaining or as a side to chicken, pork or beef dishes.
Ingredients
1 pack Baby Bella Mushrooms, wiped clean, stalks removed
1 small zucchini, peeled and grated
1 clove garlic, finely chopped
1 tbsp fresh basil, finely chopped
2 tbsp freshly grated Parmesan cheese
2 tbsp Gluten-free Watusee Chickpea Crumbs
1 tbsp white onion, finely chopped
2 oz. shelled walnuts, toasted and chopped
2 tbsp extra virgin olive oil
Fresh mozzarella, diced into small cubes (about 1/2 cup)
salt and pepper
Directions
- On baking sheet drizzle some olive oil and then brush the mushrooms caps with the oil as well and line them up in rows. Preheat oven to 350°F.
- Grate the zucchini and then place it in a paper towel and squeeze out all the excess water and then place the dry zucchini in a mixing bowl. Add Parmesan cheese, basil, chickpea crumbs, onion, chopped walnuts, garlic, salt and pepper (to taste), and mix well to combine.
- Add mozzarella cubes to each mushroom cap and then fill each one with the zucchini mixture. Top each mushroom cap with remaining mozzarella cubes.
- Bake for 20-25 minutes until done, and cheese is bubbly and lightly browned.
- Garnish with a little more chopped basil and serve.
Nov 4, 2018
Prep time: 10 min • Cook Time 1 hr • Total Time 1hr 10 min • Makes: 6 servings
An easy side dish that pairs well with chicken, pork or fish. Great for entertaining or a weeknight meal. Delicious!
Ingredients
2 1/2 pounds Yukon Gold potatoes
3 tablespoons olive oil
2 tablespoons whole-grain mustard
Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh dill
Directions
- Preheat the oven to 375°F.
- Cut the potatoes in quarters, and place them on a sheet pan.
- Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a spatula so they brown evenly. In the last 10 minutes of baking add half the chopped dill.
- Serve hot sprinkled with remaining chopped dill and more salt, if desired.
Oct 1, 2018
Catalan style cooking comes from Spain but this way of preparing lobster is a popular and traditional recipe from the west coast of Sardinia. Simple ingredients pair with delicate lobster meat to make a fresh, lighter offering suitable for an elegant dinner party or a weeknight meal.
Ingredients
1 Spiny Lobster, cooked, and cut in half lengthwise
1 small onion, thinly sliced
1 celery stalk, thinly sliced
1 large tomato, cut into chunks
1/2 cup olive oil
1/4 cup lemon juice, about 2 lemons
Salt and freshly ground black pepper, to taste
Directions
- Place live lobster in a large stock pot; fill with water; cover tightly and cook over medium-heat until lobster shell turns bright pink and the meat is firm and opaque; about 20 minutes.
- Drain water, rinse lobsters in cold water, and allow lobster to cool.
- Cut shell in half, remove lobster meat from shell. Set shells aside.
- Place lobster meat, onion, celery and tomato in a bowl. Gently mix.
- In a small bowl, whisk together olive oil and the lemon juice. Add salt and pepper to taste. Pour dressing over the lobster and vegetables. Mix gently and then return lobster mixture to reserved shells. Serve.
