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Dinner Made Easy with Veggie Noodles

Spiralizing vegetables is all the rage in the culinary world. So many diets are looking to noodles made out of vegetables as a way to eat gluten-free, cut calories and add more vegetables to a meal.

Basically, you take a dense vegetable like butternut squash, zucchini or potatoes and put it through a gadget called a spiralizer. The spiralizer will cut the vegetable into long noodles. They can be eaten raw, sautéed, parboiled or fried. There’s just one problem. I’ve tried a few spiralizers, and the results were not as successful as I expected. The noodles were flimsy, broken or oddly shaped.

When I saw the spiralized noodles from Veggie Noodle Co. at FRESH, I couldn’t wait to try them. It’s a great company out of Austin, and they do the spiralizing for you. The noodles are perfect, and the packaging comes with quick, easy recipes and cooking instructions. Plus, there is a variety of vegetables to choose from: butternut squash, sweet potato, zucchini and beet. I can’t even begin to imagine the mess that I would have made if I had tried to spiralize a beet!

Having all these options allows you to get creative with recipes. All of them can be made so quickly. It’s the perfect solution for weeknight dinners.

The butternut squash spirals can be sautéed for a few minutes and then tossed in pesto and olive oil. The sweet potato spirals are really delicious when fried. It’s a bit like sweet potato fries. The beet spirals are beautiful and can be sautéed, fried or boiled. Toss them with olive oil and a few drops of balsamic, and then top with some goat cheese crumbles for a nice pasta substitute.

 





WINE CLUB Varietal of the Month: Rosé Wine

Miraval Rose Cotes de ProvenceWhen it comes to Rosé wine, many confuse it with some sweet counterparts – white zinfandel and blush – but a true Rosé is entirely different.

In technical terms Rosé is a dry wine made from red wine grapes that receive limited contact with the grape skins. In winemaking, the grape skins are what give red wine it’s color.

Rosé can vary in color from very light coral to almost red depending on the exposure to the grape skins. Some refer to Rosé as blush because they’ve received a blush of color, but the correct term would be Rosé. The term blush actually refers to sweeter pink wines like white zinfandel or white merlot.

Rosé is released in spring and available in limited quantities. Produced from the previous year’s vintage, they are aged for only six months. They are young wines designed to drink within a year of purchase.

The limited release is because the grapes used are primarily grown to make red wine. Many are blends of multiple grape varietals the winery has left on the vine after picking what they need for making red wine.

Featured Wine: Miraval Rose Cotes de Provence
Pale, petal-pink color, elegant with bright nuances. A beautiful aromatic expression with fresh fruit and spring flowers, refreshing acidity, with great minerality and a saline finish.
Created from Cinsault, Grenache, Syrah and Rolle grapes, the fruit is harvested exclusively in the morning and sorted twice. Destemming occurs and then 95% of the wine is fermented in temperature controlled stainless steel vats, while 5% goes into barrels to be blended later.

The Miraval estate is located in Provence and was purchased by Brad Pitt and Angelina Jolie in 2008. Despite their divorce, they plan to keep the estate as an investment for their family and continue wine production. The wine is produced from estate grown grapes by the esteemed winemaking family, Perrine. Known for some of the finest wines in France, the Perrines have been making wine for 5 generations.

Miraval’s first release in 2013 sold out in 10 minutes in France. Although the wine’s popularity began because of the Jolie-Pitt star power, it has since won many awards and is acclaimed as a serious terroir-driven wine that exemplifies a classically built Provencal rose.

“Fresh, incisive aromas of orange zest, redcurrant and white flowers, with hints of honey and lavender in the background. Silky and light on its feet, offering intense red berry and citrus fruit flavors that deepen and spread out with air. Packs a solid punch but comes off as lithe and precise, with excellent finishing cut and floral persistence.” Wine Advocate Wine Critic, Antonio Galloni

Food Pairings:
Rosés are very versatile wines and pair well with many types of food. It really shines next to fish, but can also compliment grilled meats and vegetables, pasta with a light sauce or a number of different Asian or spicy foods.

Recipe:
Shrimp Cocktail with Mango-Avocado Salsa

For the shrimp:
16 shrimp (16/20 count, raw, peeled deveined)
1 cup pineapple juice
2 cups water
1 tablespoon sriracha
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

For the salsa:
1 cup FRESH mango salsa
1 lime
1/2 avocado, cubed

In a saucepan combine the pineapple juice, water, sriracha and salt. Bring to a simmer. Add the shrimp and cook until shrimp are pink and tails are curled. Remove the shrimp from the liquid and refrigerate to chill completely.

To make the salsa, in a bowl combine the mango salsa, lime juice and avocado. Taste for seasoning and add salt and pepper, if necessary. Chill for 1 hour.

To serve, divide the salsa into 4 glass bowls or ramekins. Hang 4 shrimp on the side of each bowl or stack on top of the salsa. Serve with tortilla chips on the side. Makes 4 shrimp cocktails.

Serves 4

Calories per Serving : 205, Fat: 7 g (2 g Saturated Fat), Cholesterol: 185 mg, Sodium: 538 mg, Carbohydrates: 16 g, Fiber: 2 g, Protein: 21 g

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Favorite Foods for Fourth of July

Sweet & Tangy Asian RibsWhat’s your favorite part about the Fourth of July? Is it the fireworks, watermelon, lake time or the food? I must admit that I get really excited about making all the traditional dishes like coleslaw, potato salad, hot dogs and hamburgers. This year, I’m going to surprise everyone and add some ribs to the menu.

Since the grill will be filled with all the hot dogs and burgers, I will do the ribs in the oven the morning of the party. One hour before the party, I can reheat the ribs and leave them wrapped in foil to stay warm.

This recipe is a bit different than the traditional one. Instead of barbecue sauce, I’ve created an Asian sauce that is sweet, tangy and spicy. These ribs have always been a hit anytime that I’ve served them, and I hope they will make your Fourth of July even happier.

Sweet & Tangy Asian Ribs

Ingredients:
1 (2 to 3 lb) slab baby back ribs
1/2 cup hoisin sauce
1/2 cup soy sauce
1/4 cup dark brown sugar
1/2 cup orange juice
2 Tbs Sriracha
3 cloves garlic, minced

Directions:
Remove excess fat and membranes from the backside of the ribs; discard. Place the ribs in a large foil-lined baking pan. In a bowl, combine the remaining ingredients. Stir to combine and pour over the ribs. Cover the pan with foil. Marinate in the refrigerator for at least 2 hours or overnight.

Place the ribs, still in the marinade, on the counter for 30 minutes to bring to room temperature. Preheat oven to 300° F. Turn the ribs, top-side down. Leave the marinade in the pan. Cover with foil, and place in the oven. After 1 hour, open the foil. Turn the ribs over (top-side up); cover again with the foil. Cook for 1 more hour. Check the ribs for doneness. A knife should be able to pierce the meat with no resistance.

Raise the oven temperature to 400° F. Remove the foil. Baste the ribs with some of the sauce from the pan. Cook uncovered for 15 to 20 more minutes until the sauce is caramelized.

Once the ribs are done, they can be served immediately, or cover and hold in a 150° F oven for up to 2 hours. Baste occasionally with pan juices. If you are serving several hours later, refrigerate and then reheat, covered with foil, in a 200° F oven for 1 hour.

Serves 6

Calories per Serving : 747, Fat: 54 g (20 g Saturated Fat), Cholesterol: 178 mg, Sodium: 1807 mg, Carbohydrates: 21 g, Fiber: 1 g, Protein: 41 g

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Posted in: Holidays, Market, Recipes




Summer Sips, Sodas & Cocktails

School is out, and summer is finally here. It’s time for vacations, trips to the lake and pool parties. That means you need plenty of cold drinks on hand to quench everyone’s thirst in the summer heat.

We all have our favorite sodas, but a walk down the beverage aisle at FRESH reveals a variety of options that offer some fun, summer flavors. Also, check the juice aisle for plenty of pure juices and lemonades. Plus, the water aisle contains many flavored and vitamin-enhanced waters.

Here are a few of my favorites, plus some cocktail recipes that are sure to be a hit at your next pool party.

Fever-Tree Light Ginger Beer: Natural fruit sugars are used to create this reduced-calorie ginger beer. A naturally brewed product that has distinctive long-lasting ginger character and 53% fewer calories, each 200-milliliter bottle has 42 calories. Enjoy as a mixer or by itself.

World Waters WTRMLN WTR: Cold-pressed watermelon flesh, rind and organic lemon juice are the only ingredients in this refrigerated beverage. No water or sweeteners are added. The natural vitamins and minerals in watermelon water include vitamin C, magnesium, iron, potassium, L-citrulline and lycopene. 60 calories in an 8-ounce serving.

Hubert’s Lemonade: Since 1935, Hubert’s Lemonade has been delivering sunshine in a bottle with their homemade lemonade. It’s a tasty and refreshing mix of sweet and tart. Sweetened with stevia and sugar with 70 calories.

Hint Water: This water contains only purified water and a hint of flavor derived from natural ingredients. No sweeteners, preservatives, sugar or other artificial ingredients. Available in a large variety of flavors.

Moscow Mule

Ingredients:
1.5 oz vodka
ice
1/4 of a lime, juiced
3/4 cup Fever-Tree Ginger Beer, chilled
fresh mint leaves, for garnish

Directions:
Pour vodka over stacks of ice in a tall glass. Add fresh lime juice and chilled Fever-Tree Ginger Beer. Garnish with fresh mint.

Serves 1

Calories per Serving : 139, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1 mg, Carbohydrates: 8 g, Fiber: 1 g, Protein: 0 g


Back Nine (aka Spiked Arnold Palmer)

Ingredients:
ice
3 cups brewed tea
2 cups Hubert’s Lemonade
1 1/2 cups vodka
lemons slices, for garnish

Directions:
Add ice to a pitcher. Add all ingredients to the pitcher; stir to combine.

Makes 6 1/2 cups

Serves 6

Calories per Serving : 152, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 4 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 0 g


Watermelon-Basil Margarita

Ingredients:
ice
1 oz tequila
1/2 oz triple sec
1 large basil leaf
2 tsp sugar
1 cup WTRMLN WTR

Directions:
Add ice to a cocktail shaker. Add tequila, triple sec, basil and sugar. Shake vigorously for 10 seconds. Fill a cocktail glass with ice. Add ingredients from the shaker. Top with the watermelon water. Stir to combine.

Serves 1

Calories per Serving : 204, Fat: 0 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 1106 mg, Carbohydrates: 23 g, Fiber: 1 g, Protein: 1 g

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Posted in: Entertaining, Recipes




A Barbecue Twist for Dad

A Barbecue Twist for DadFather’s Day is coming up, and I’m willing to bet that most dads would love a dinner that involves three things: meat, barbecue sauce and spicy flavor.

This is a recipe that I created last summer for a large family gathering. It’s a barbecue chicken sandwich, but it doesn’t quite fit traditional Texas barbecue standards. Don’t tell anyone, but to save myself some time and effort, I cooked the chicken in the slow cooker. It was so tender and juicy. All I had to do was put it in with some water and walk away. Several hours later, I came back to add my secret sauce and gave it another hour to absorb the flavor. I then shredded the meat with two forks, and it was ready to serve.

I know you’re probably wondering, “What was the secret sauce?”

It’s not your traditional barbecue sauce. Instead, this sauce is rich with layers of flavor and subtle Asian spice. It’s Hak’s Thai Chile Tamarind BBQ Sauce. East meets West in this fusion sauce that combines the deep sweetness of dates, tangy tamarind, bright lemongrass and rich sesame oil.

Hak’s is all-natural with no preservatives, and the ingredients start out traditional with apple cider vinegar, molasses and tomato paste. Then, they add soy sauce and the Thai-inspired ingredients, and you find yourself enjoying an unexpected layer of flavor. The spice is subtle, so those who like things mild can still enjoy the recipe.

After I tried this flavor, I found myself going back to try some of Hak’s other sauces. There’s a Habanero Pineapple that is delicious on grilled pork and Smoked Maple Mustard that is perfect on roasted chicken.

A set of the sauces and a few grilling tools from the housewares aisle would make a great gift for Dad. It’s the gift that keeps giving with every delicious meal that he will enjoy.

Thai Chile BBQ Chicken Sandwich

Ingredients:
4 Smart Chicken Boneless, Skinless Chicken Breasts
3 Noonday onions, sliced
1 cup water
1 bottle Hak’s Thai Chile Tamarind BBQ Sauce
1 pkg FRESH Onion Hamburger Buns

Directions:
Place chicken breasts in the slow cooker. Top with the sliced onions. Add the water. Cook on low for 5 hours. After 5 hours, add 1 to 1 1/2 cups of sauce. Cook on high for 1 hour. Shred the chicken with two forks. Add more sauce, if desired. Season with salt and pepper to taste. Serve with additional sauce at the table. Use onion buns to build the sandwiches. Toasting the buns helps keep the sandwiches from getting too soggy with all the juices from the meat.

Serves 8

Calories per Serving : 319, Fat: 4 g (1 g Saturated Fat), Cholesterol: 38 mg, Sodium: 448 mg, Carbohydrates: 49 g, Fiber: 1 g, Protein: 20 g

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Posted in: Holidays, Recipes




WINE CLUB Varietal of the Month: Bourbon Barrel Aged Reds

One of the latest trends in red winemaking is partially aging the wine in used bourbon whisky barrels. This process enhances the natural flavors in the grape varietals and brings a subtle note of bourbon from the barrel. It leaves the wine with an elegant complexity and pronounced, yet well-rounded, flavors.

The varietals most commonly used in this technique are Cabernet Sauvignon, Zinfandel, Shiraz and Red Blends. The wine needs to be full-bodied to keep the bourbon barrel-aging from overpowering the flavor profile. The resulting flavors vary between brands and are based on the length of aging and the type of bourbon that was previously in the barrel. Each wine picks up various notes of oak and spice and usually develops a higher alcohol content.

Featured Wine: Cooper & Thief Red Wine Blend
Cooper & Thief is a dark and jammy red wine blend loaded with bourbon-inspired flavors and aromas. Crafted by Cellarmaster, Jeff Kasavan, the wine is aged for three months in bourbon barrels, which gives way to soft, velvety tannins with a subtle heat. The combined result offers warm vanilla flavors and subtle spicy notes. It finishes with a smooth mouth feel reminiscent of a fine bourbon.

The wine is comprised of  38% Merlot. 37% Syrah. 11% Zinfandel. 7% Petite Sirah. 4% Cabernet Sauvignon. 3% Other reds. This wine also has a higher alcohol content with 17%.

Food Pairings: These wines easily overpower the flavors in lighter food. When pairing, pick foods with a strong flavor such as blue cheese, grilled meats, spicy dishes or chocolate.

Blue Cheese Stuffed Portabellas

Ingredients:
4 portabella mushrooms
2 tablespoons olive oil
1 tablespoon Full Circle balsamic vinegar
1 Noonday onion, chopped fine
2 cloves garlic, minced
1/3 cup chicken or vegetable broth
1 cup panko or fresh breadcrumbs
1/4 cup blue cheese crumbles

Directions:
Preheat oven to 400 degrees.

Remove the stems from the portabellas and set aside. Combine the olive oil and balsamic vinegar in a small bowl. Rub the mixture over the portabellas and place them on a baking sheet.

Chop the stems of the mushrooms. Over medium heat, place the chopped stems and onion in a sauté pan with a tablespoon of oil. Cook until soft, about 3 minutes. Add the garlic and cook for an additional minute. Pour in the broth to deglaze the pan. Turn off the heat and stir in the breadcrumbs. Divide the stuffing between the four mushrooms and spread evenly across the mushroom. Top each mushroom with a tablespoon of blue cheese. Cook the mushrooms for 15 to 20 minutes, until tender.

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Posted in: Beer & Wine, Recipes




BREW CLUB Beer of the Month: Hop Delusion

BREW CLUB Beer of the Month: Hop DelusionKarbach Brewing:
“Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.”

This quote from well-known columnist Dave Barry is the motto of founders and employees of Karbach Brewery in Houston. A German-style brewery located northwest of downtown, the brewery is on Karbach Street that, ironically, is also the name of a German village in Bavaria.

From the very beginning, it was clear that they weren’t messing around. Brewmaster Eric Warner had put in 10 years as a brewmaster in Maryland. His partners had founded a successful beer-distribution company, which they later sold to finance Karbach. It soon became a sparkling new facility, and the dream became real. Only three years later, it is the second fastest-growing brewery in the U.S.

This brewery may appear cute with their funny names and artistic cans, but they take beer-making seriously. Taste any of their brews, and you will admire the craftsmanship, as well as the flavor.

Featured Beer: Hop Delusion
Step into a state of full Hop Delusion with this beer that has enough hops to merit a 100+ on the IBU scale. It is dry-hopped with a large amount of Simcoe and Mosaic hops. (IBU: 100+, ABV: 9%)

Food Pairings:
Thai curry, cured meats, Korean fried chicken, bleu cheese burger

Thai Coconut Curry Lettuce Wraps
Ingredients:
2 Tbs peanut oil
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 tsp ginger root, peeled and freshly grated
1 lb ground chicken
1/4 cup peanuts or cashews, chopped
1/2 large lime
2/3 cup Thai Kitchen Coconut Milk
1 to 2 Tbs Thai Kitchen Red Curry Paste (more if you want it to be spicy)
1/4 tsp salt
1 Tbs fresh cilantro, chopped
1 head butter lettuce
sliced basil, for garnish
chopped cashews, for garnish

Directions:
Add the oil to a sauté pan over high heat. Add shallot; cook until soft. Add the garlic and ginger; stir to combine. Add the ground chicken, and break up with a wooden spoon. Cook, while stirring, until the chicken is cooked through and all of the liquid has been released from the meat and evaporated. Let the chicken brown slightly.

Lower heat; squeeze lemon juice over chicken. Add the coconut milk; stir it into the chicken while scraping any brown bits off the bottom and sides of the pan. Add the curry paste, and stir to incorporate the curry throughout the chicken. Let cook for 1 to 2 minutes until the coconut milk is absorbed and the sauce thickens. Add 1 or 2 tablespoons of water if you would like the mixture to be more liquid-like. Turn off the heat, and add the cilantro. Let cool before serving.

To prepare the wraps, remove the outer leaves of the head of lettuce and discard. Lay 4 to 6 whole inner leaves on a platter. Fill each about 1/2 full with the chicken. Top with basil garnish and additional chopped nuts.

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Posted in: Beer & Wine, Recipes




WINE CLUB Varietal of the Month: Cabernet Sauvignon

2012 Cyrus, Alexander Valley VineyardsCabernet Sauvignon is the most produced red wine in all of the major wine regions. DNA testing of the grape shows that it originated in the 1600s as a cross between Cabernet Franc and Sauvignon Blanc.

In France where the Cabernet Sauvignon grape originated, they are sometimes call Bordeaux wine. The most Cabernet grapes per acre are grown in France, then Chile, the United States, Australia, Italy, South Africa and Argentina – totaling over 650,000 acres worldwide.

Cabernet is a full-bodied wine with a flavor profile of cherries, vanilla, licorice and tobacco. Old-World Cabernet from the Bordeaux region is more subtle and light with strong tannins and acidity, while New-World Cabernet wines have more prominent fruit flavors and a higher alcohol content. It is aged from 9 months to 2 years or more in French or American oak.

Cabernet Sauvignon is also used quite often in red blends and mixed with other grape varieties. In fact, many Cabernet Sauvignon wines that are made in America contain up to 25% of another grape. The other grapes are chosen by the winemaker to add flavor or to give the wine better value. Typically, Cabernet Sauvignon grapes cost more to produce than Merlot and other red varieties.

Featured Wine: 2012 Cyrus, Alexander Valley Vineyards
This wine is a tribute to Cyrus Alexander, who in 1840 settled the 600-acre property where the Alexander Valley Vineyards are now planted. Produced since 1995, the Cyrus Cabernet Sauvignon is made to represent this great man, the region and the vineyard’s best grapes.

The 2012 vintage is the 17th release of Cyrus. Made from seven lots of estate Bordeaux grapes, three lots of Cabernet Sauvignon, two lots of Merlot and one lot each of Cabernet Franc, Petit Verdot and Malbec.

The Cabernet Sauvignon grapes have exceptional dark fruit flavors with complex aromas and structured tannins. The Merlot grapes are filled with juicy fruit and floral aromatics, and the Cabernet Franc, Petit Verdot and Malbec bring finesse, inky color, bright acidity and depth.

2012 was a growing season with ideal weather: brisk foggy mornings, sunny and warm afternoons and cool evenings. After each variety of grapes was harvested, they were aged separately for 12 months, and then blended and aged again for another 12 months in French oak. Additional bottle-aging was also required.

“This vintage has a dark purple color and intense earthy aromas of cassis, black cherry, chocolate and cherry, along with toasty oak and vanilla. This is a silky wine with flavors of cassis, dark chocolate, dark fruits and chocolate-covered cherries. The 2012 CYRUS boasts smooth texture, excellent balance and a long structured finish.”
From Alexander Valley Vineyards

Food Pairings: steak, lamb, prime rib, strong cheeses like Stilton, aged sharp cheddar.

Tenderloin Steaks with Cabernet MushroomsTenderloin Steaks with Cabernet Mushrooms

Ingredients:
2 Certified Angus® Beef tenderloin steaks
1 lb cremini mushrooms, sliced
3 Tbs butter, divided
1 Tbs extra virgin olive oil
1/2 cup Cabernet wine
1/4 cup beef broth
1 Tbs fresh thyme leaves
1/4 tsp sea salt
1/4 tsp cracked black pepper

Directions:
Grill steaks to desired doneness. To make the sauce, add 2 tablespoons butter and the olive oil to a sauté pan over high heat. When pan is hot, add mushrooms in a single layer. Lower heat; let mushrooms cook without stirring for 1 minute. Stir mushrooms with a wooden spoon, and continue to sauté until golden and cooked through. Time will vary depending on the thickness of the slices, approximately 2 more minutes. Add the wine to deglaze, and then add the broth and thyme leaves. Bring liquid to a simmer; let it reduce by half. Turn off heat. Add the remaining 1 tablespoon butter, and stir to combine. Add the salt and pepper. Serve the mushrooms over the steaks or on the side.

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Posted in: Beer & Wine, Recipes




Kick it up with Cajun Week at FRESH

Cajun Crab BisqueWhat’s the next best thing to being a Texan? Celebrating all things Cajun with our neighbors to the east. The flavor and traditions from Louisiana make Cajun food some of the best in the nation.

During the week of April 24-30, FRESH will be celebrating all things Cajun. Many of our favorite Cajun products will be on display and available for tasting.

From Frog Bone sauces to Slap Ya Mama seasonings, this is a great time to peruse the aisles and check out all the Cajun FRESH Finds. The week caps off with a crawfish boil on Saturday, April 29. Come join us for a day of delicious mudbugs on the patio. Check the calendar for details.

Cajun Crab Bisque

Ingredients:
3 Tbs butter
1/2 onion, finely chopped
1 Tbs sherry
3 Tbs all purpose flour
1 cup chicken broth
1 cup half-and-half
1 cup whole milk
1/2 tsp salt
3/4 lb lump crabmeat
1 cup corn kernels
1 tsp Worcestershire sauce
1 Tbs Slap Ya Mama Cajun Seasoning
1/2 tsp paprika

Directions:
Melt butter in a large saucepan over medium heat, and cook the onions until golden. Deglaze with sherry and reduce. Add the flour; stir until smooth and it turns a pale golden color.

Whisk in the chicken broth, stirring constantly 
to avoid lumps. Mix in the milk, half-and-half, salt, crabmeat, corn, Worcestershire sauce, Cajun seasoning and paprika.

Reduce heat to medium-low, and continue whisking as soup comes to a simmer. Allow the bisque to simmer for 2 to 3 minutes, until slightly thickened. Do not boil.

Serves 4

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Easter Fun in the Kitchen

Easter Fun in the KitchenGrowing up, I have fond memories of coloring eggs every year for Easter. Mom boiled all the eggs. There were several bowls of colored water lining the counter, and we were ready to create beautiful eggs the Easter Bunny would add to our baskets.

That wasn’t all the fun we had in the kitchen, though. We also liked to make brightly colored Easter candy. White chocolate bark was melted, dyed with food coloring and poured into candy molds that my grandmother used to make lollipops and chocolates.

As the years went passed, the tradition was simplified, and now we like to make round cake bites drenched with melted chocolate then decorated with glazes and colored sprinkles. It’s a big colorful mess, but everyone has a great time. Plus, they are the perfect bite of sweetly delicious cake and candy.

It’s a fun tradition to start with your family. All you need is pound cake, a small round biscuit cutter, white bark candy coating, food coloring and sugar. The recipe is easy to follow, but you can get creative with other ingredients, shapes and decorations.

 

Easter Pound Cake Bites

Ingredients:
2 FRESH Bakery Pound Cakes (or 1 box pound cake mix, prepared)
1 pkg Brookshire’s White Bark Coating
powdered sugar glaze (1/2 cup powdered sugar with 1 to 2 Tbs water)
Over The Top Decorating Sprinkles

Directions:
Line a cookie sheet with parchment paper. Slice the pound cake into 1-inch slices. Use a small round biscuit cutter to cut rounds from each slice of pound cake. Place on the cookie sheet. Melt the bark according to package directions. Divide the bark; dye different colors, if desired. Spoon 1 tablespoon of melted bark over each round. Smooth it over the top and down the sides of cake bites. Add more if necessary to coat all sides. Add glaze and sprinkles to the top of each cake bite.

Leave cake bites at room temperature for at least 20 minutes to allow coating to harden. Once set, use a sharp knife to cut away excess bark around the cake bites. Bites can be placed in mini-muffin wrappers for serving.

To color your bark: Melt the bark, and separate into 1/2-cup bowls. Add 2 drops of food coloring to each bowl.

To make a glaze: In a small bowl, measure out 1/2 cup powdered sugar. Add 1 to 2 tablespoons of water or lemon juice. Stir until liquid is a pourable consistency. Add 1 drop of food coloring.

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