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
- PREHEAT oven to 450°F.
- Using a golf-sized piece of dough for each pizza, roll the dough into 4-inch rounds.
- 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.
- BAKE for 10 to 15 minutes or until dough golden brown and crisp and the cheese is bubbly.
- Garnish with sprigs of fresh dill and serve.
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.
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.
Dec 12, 2016
Duchess potatoes are an elegant potato accompaniment for turkey and prime rib dishes. Plus, these decorative mashed potatoes are easy to make!
Makes: 12 servings
INGREDIENTS
3 pounds Russet potatoes, peeled and cut into 2-inch chunks
1/2 cup half-and-half cream, room temperature
3/4 stick unsalted butter, room temperature
3 teaspoons fine sea salt, divided
1/4 teaspoon ground black pepper
1/8 teaspoon nutmeg
5 extra large egg yolks, room temperature
For Egg Wash: 1 whole egg mixed with 1 tsp. heavy cream, lightly beaten
DIRECTIONS
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Place potatoes in a large pot, cover with cold water, add 2 tsp. salt, and bring to a boil. Boil until potatoes are tender when pierced with a sharp knife, about 10-15 minutes. Drain well and return potatoes to the pot. Heat potatoes over medium-low heat, stirring often until dried out; about 5 minutes.
Mash potatoes with a masher or potato ricer until smooth and free of lumps. Let mashed potatoes cool slightly. While potatoes are still warm, add half-and-half cream, butter, nutmeg, egg yolks, 1 tsp. salt, and pepper and mix well.
Spoon transfer potato mixture to a pastry bag fitted with a large star or round tip. Pipe potatoes onto parchment paper – twelve 3-inch circular by about 2 1/2-inch high decorative mounds, approx. 2 inches apart. Alternatively, you can mound potatoes and, starting from the bottom of the mound, swirl with a fork. Brush tops with egg wash and bake until golden brown, about 20 minutes.
Dec 12, 2016
This easy to make roasted pork loin, stuffed with apricots, cherries, and pineapple, and glazed with a thyme and mustard sauce, is perfect for holiday dinners, or as center stage for your New Year’s buffet.
Prep: 30 min ¦ Cook Time: 1-1 1/4 hours ¦ Total Time: 1 3/4 hrs ¦ Makes: 6-8 servings
INGREDIENTS
3 lb boneless pork loin, butterflied
11 oz. dried apricots
4 oz. dried pineapple
8 oz. dried cherries
3/4 cup low-sodium fat-free chicken broth
2 cloves garlic, minced
1 tbsp. fresh chopped rosemary
1/4 teaspoon salt
Freshly ground pepper
Olive oil
Glaze:
1 tbsp finely chopped fresh thyme leaves
3 tbsp stone ground mustard
1/2 cup honey
2 garlic cloves, minced
DIRECTIONS
In a small bowl combine honey, mustard, thyme, and garlic. Set aside.
In a medium saucepan over medium-high heat, bring dried apricots, cherries, pineapple, and 3/4 cup broth to a boil. Remove from heat and let sit until water is absorbed, about 10 minutes.
In a small bowl, mix the apricot mixture with minced garlic, rosemary, and 1/4 teaspoon salt.
Season both sides of the butterflied pork loin generously with salt and pepper. Turn meat cut-side up. Starting at one edge, spread the apricot mixture over one-third of the meat and roll meat until a cylinder is formed, leaving seam side down. The stuffing mixture will be concentrated in the center of the pork loin. Tie the pork loin at 1-inch intervals with 10- to 12-inch lengths of kitchen twine. If in doubt on how to truss the pork loin with butcher’s twine, watch this video from About.com
Preheat oven to 350°F.
In a large oven-proof skillet, heat 1-2 tablespoons of olive oil to a med-high heat. Season tenderloin with salt and pepper and sear on all sides until golden brown. Place pork seam-side down.
Brush pork loin with glaze, and place skillet with pork in the oven. Cook 20-25 minutes per lb., or about 1 to 1 1/4 hours total for a 3-lb. roast. Note: cooking times will vary depending on the size of the loin and your preference for medium or well-done meat. Generally, an instant-read thermometer inserted into the thickest part of the loin should reach an internal temperature between 150-160°F. Baste roast frequently during cooking. Remove from oven and brush with another coat of glaze. Tent with foil and let rest for 10 minutes before serving.
Nov 28, 2016
Recipe from Rhodes Kitchen
If you’re looking to satisfy those feelings for yummy comfort food, just head to the freezer for a package of frozen bread dough. Why? Bread dough can easily turn your favorite ingredients into beautiful, filled braids. It’s the complete answer!
This bread braid may look complicated, but if you can flatten a piece of dough and snip and tuck a few strips, then weaving one of these beauties only takes minutes to make. Criss-cross the strips to create a clever twist on the classic Reuben. Packed with pastrami and kraut, it’s a fix-it-fast favorite for a hot homemade lunch.
INGREDIENTS
1 loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed
1/3 cup Italian salad dressing
1 lb thinly sliced pastrami
8 slices Swiss cheese
2 cups sauerkraut, drained
1 egg white, beaten
caraway seeds
DIRECTIONS
1. Spray board or counter top with non-stick cooking spray.
2. Roll loaf or combined dinner rolls into a 12×16-inch rectangle. With a clean ruler, gently mark a 4-inch strip lengthwise down the center. Then mark dough into 11/2-inch strips horizontally.
3. Pour dressing down the center of dough. Top with pastrami and cheese. Spoon sauerkraut over cheese.
4. Make cuts on marked lines from edge to within 1-inch of filling. Begin braid by folding top and bottom rows toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under.
5. Lift braid with both hands and place on a large sprayed baking sheet. Brush with beaten egg white and sprinkle with caraway seeds. Bake at 350°F 30-35 minutes.
