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Strawberry Waffles

Tags: A Pleasant Little Kitchen, Easter, breakfast

Wednesday, March 28, 2018 11:15:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

When the weekend starts off with fluffy, slightly sweet bread and a warm cup of coffee it’s hard not to feel like the next 48 hours are sure to be a success.

The weekend feels better when waffles are involved. Sure, it does take a bit of …
» Read More
Nacho Party

Tags: market street, APLK, Big Game, Party Recipes, Feeding a Crowd

Tuesday, January 31, 2017 7:22:32 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

There’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun.

The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and …
» Read More
Pumpkin Panna Cotta

Tags: market street, A Pleasant Little Kitchen, Pumpkin Perfected

Monday, September 26, 2016 9:30:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here.

PUMPKIN PERFECTED GIVEAWAY: Looking to satisfy your pumpkin love? Click here and enter to win a Pumpkin Perfected goodie basket filled with our favorite items like pumpkins, pumpkin bakery treats, pumpkin coffee and more - …
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Cherry Chocolate French Toast

Tags: A Pleasant Little Kitchen, breakfast, Mother's Day

Wednesday, May 9, 2018 11:15:00 AM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Morning glories—those small parts at the beginning of the day where joy and cheer reside.

Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories …
» Read More
A Pleasant Little Christmas Menu

Tags: market street, A Pleasant Little Kitchen, Christmas Recipes

Wednesday, December 21, 2016 4:43:00 PM

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.

Visit her full blog or find out more about her here.

Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies.

Since this exact meal was cooked a few weeks prior, it's not surprising …
» Read More

5 Information Results For pete's coffee

Strawberry Waffles

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  When the weekend starts off with fluffy, slightly sweet bread and a warm cup of coffee it’s hard not to feel like the next 48 hours are sure to be a success. The weekend feels better when waffles are involved. Sure, it does take a bit of work, but the pay-off is oh so delightful. Now that winter is on its way out and spring is rolling in I’m craving a breakfast that reflects this new season. A breakfast that is cheery, tart and sweet. With the beginning of spring comes the first batch of strawberries that Market Street always happily and proudly displays. Walking in to this land of goods, I’m always greeted by the pinks and reds of the beginning of strawberry season (cupcakes! breads! so many tasty options!). It’s a very happy time to be shopping at Market Street when the strawberries start appearing and it happens to occur during one of my favorite times of the year: spring. Naturally I wanted to combine these two delightful elements of weekend, waffles and strawberries. Most importantly I thought the waffles needed to mimic the sensation that is found in each bite of a perfectly ripe strawberry—tartness and sweetness. Not only are these golden waffles cheery weekend greeters, but they are also vessels for freshness. I’ve skipped the obligatory whipped cream and maple syrup toppers. Instead, these beauties are topped with fresh strawberries and local Texas honey. The honey, instead of syrup, provides an unexpected sweet flavor that balances out the tartness of the cooked strawberry. The ripe strawberries give the soft waffles a bit of texture. With all of these components combined, you’ve got yourself a charming breakfast. These waffles are perfect to welcome in spring and the weekends. Start your 48 hours of rest with a delightful pop of spring—strawberries and Market Street.   Strawberry Waffles Author note: This recipe is based off of 1 cup of pancake mix. Adjust the ingredients according to how much pancake mix is needed.   1 pound fresh strawberries 1 teaspoon dry marsala wine 2 teaspoons sugar pancake mix honey   1. Finely, chopped 1 cup of strawberries. Place the strawberries into a bowl and cover with 1 teaspoon of sugar and 1 teaspoon of marsala wine. Set aside for 10 minutes. 2. Slice the remaining strawberries and place into a bowl. Toss with the remaining 1 teaspoon of sugar. 3. Meanwhile, warm a waffle iron. 4. Follow the instructions on the pancake mix selected. Add the 1 cup of finely cut strawberries into the mixture. 5. Stir well to incorporate the pancake batter and the strawberries. 6. Placed the batter into a waffle iron and cook until golden brown. 7. Remove the waffle from the waffle iron. Top with honey and sliced strawberries. Serve immediately. Read More

Nacho Party

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  There’s an impending large crowd to feed on Super Bowl Sunday and they are coming to your home expecting food and fun. The amount of time available to prepare dinner is limited so not only does the meal need to be easily prepared and make-ahead friendly, but it also needs to be delicious. Within this hungry football crowd are sleeping food dragons. These are the difficult eaters—smug ‘foodies’ or an adult with a picky palate. May I suggest a nacho bar? A “Nacho Night” get-together is a winner for all, regardless of the team you root for. For the host, it is easy to plan and prepare. Meats and sauces can be made ahead, or even purchased from Market Street the night before and gently reheated before service. Clean-up is a cinch (disposable foil pie pans for all!). Toppings can be chopped and refrigerated a few hours before everyone arrives. You’ll be casually sipping on a margarita when everyone arrives…and silently laughing. You’re actually making them do the cooking. And they’ll love you for it. It’s a win for the guests because they are pleasantly surprised. Conversations become livelier as the diners dive into the nacho building process. There’s food options for the pickiest eaters. But the overarching point of a nacho bar is that it’s tasty, memorable fun. You’ll be adding a memory to their food story and that’s awesome. When people come knocking at your door ready for kick-off, you’ll be ready to score big with your fans. Offer up chips, a selection of toppings and lots of cheese. It’s nacho night in America! Here’s a brief game plan to follow for the nacho building: Chips- make sure the tortilla chip is thick, not thin. Also, open the tortilla chip bag at the bottom instead of at the top. This allows all the small chips to be on the bottom of the nacho pile instead of on top. Market Street provides an abundant selection of tortilla chips that are perfect for nachos. It ranges from Tia Rosa to Xochitl to Market Street's very own, house-made seasoned deli chips (that make my heart skip a beat). Cheese- Goopy “queso” is not invited to this nacho party. This makes the chips soggy and undesirable. Use a neutral blend of shredded cheese (Monterey Jack is a good option). Be very generous when adding the cheese. If your nachos are based on a theme (like Greek or Italian) use a meltable cheese that compliments the other ingredients. Meat- offer a variety of meats or just stick to one. Market Street’s premade rotisserie chicken is perfect for nachos. Shred and then season with a bit of salt and lime juice—it’s an easy way to add flavor. BBQ brisket is also another excellent option. Layers- When building the nachos, think lasagna: chips, meat, cheese and repeat. I generally go with two layers, you may want more. Simplicity- Keep it simple on what initially goes on the chips and into the oven. Meat and cheese is all that’s needed at first (add beans and diced onions at the most). Leave the rest of the show up to your party guests and the toppings you put on your nacho bar. Toppings- This is where the fun begins and Market Street’s deli and premade sections are the perfect place to grab a few goodies. Go BIG when it comes to nacho toppings, here are a few suggestions. raw onions: white, red, green. crumbly cheeses: blue cheese, feta, goat cheese. greens: cilantro, parsley, chopped romaine lettuce. sauces: buffalo sauce, ranch dressing, pesto, tzatziki. vegetables: pico de gallo (also available in the Market Street ready to eat section), radishes, cabbage, bell peppers, jalapeños. beans (canned and drained): black, pinto, cannellini. Or if you prefer to skip the nacho bar and stick with pre-made nacho options, try these recipes for Buffalo Chicken Nachos or Chicken Pesto Nachos. Happy Nacho-ing! Buffalo Chicken Nachos Author note: This recipe is a non-recipe. The ingredients are listed; however, the amount of chicken, chips, cheese and toppings is really up to you. The buffalo sauce is adapted from Alton Brown's Buffalo Wing Sauce. Feel free to use store bought buffalo sauce and ranch dip if time is limited. For the nachos:  Ingredients:  canola spray thick tortilla chips roasted chicken, shredded Lucerne shredded three-cheese blend cheese For the toppings: red onion, diced radishes, thinly sliced fresh cilantro leaves, lightly chopped buffalo sauce (see recipe below) buttermilk ranch sour cream drizzle (see recipe below)   Directions:  1) Heat the oven to 350 degrees. 2) Line a large baking sheet with foil and spray with canola oil. 3) Make 1 even layer of chips on the baking sheet and top with chicken. Then add a generous amount of cheese (and I mean a lot of cheese). Repeat this step one more time (think lasagna). 4) Place the nachos in the oven and cook for 10 to 15 minutes or until the cheese is nicely melted and slightly browned. 5) Remove from the oven and top (to your liking) with the red onions, radishes, cilantro, buffalo sauce and sour cream drizzle.   For the buttermilk ranch sour cream drizzle: Ingredients: 1/2 cup buttermilk ranch dip (see below) water   Directions:  1) In a small bowl, add the buttermilk ranch dip and water (1 tablespoon of water at a time) until the dip is a nice, drizzly consistency. For the Buttermilk Ranch Dip: Author note: This recipe is adapted from Food52’s Basil Buttermilk Ranch Dressing. If you plan to serve this with salty chips, decrease the salt content to 1 teaspoon to 3/4 teaspoon. 1 cup sour cream ¾ cup buttermilk 2 tablespoons chives, finely chopped 2 tablespoons parsley, finely chopped 2 tablespoons shallot, finely chopped 2 tablespoons garlic (about 3 cloves), chopped ¼ teaspoon paprika 1 teaspoon kosher salt zest of ½ lemon   Ingredients:  1.Combine all ingredients into a bowl and stir well to combine.   For the buffalo sauce: Author note: If you love buffalo sauce, like I do, double the recipe. Ingredients: 3 tablespoons unsalted butter 2 garlic cloves, finely chopped 1/2 cup hot sauce (such as Texas Pete or Cholula) 1/2 teaspoon kosher salt   Directions: 1) In a small bowl, melt the butter in the microwave. 2) While the butter is still very hot, add the garlic, hot sauce and salt. Stir well to combine.   Chicken Pesto Nachos Author Note: Nachos are a personal creation, preferences for meat, cheese and toppings differ from person to person. Because of that this recipe has no measurements for the ingredients, it is a non-recipe. Be prepared to be addicted. After I make a batch, I’m already planning when to make them next. Keep in mind when making these, the more cheese the better. Store bought pesto also works if time is limited.   Ingredients: tortilla chips roasted chicken, shredded or diced mozzarella cheese goat cheese basil arugula pesto (for recipe, see below) tomato and red bell pepper salad (for recipe, see below) crème fraiche drizzle (for recipe, see below)   Directions: 1) Set the oven to 350 degrees and spray a rimmed baking sheet with canola spray. 2) Place one layer of tortilla chips, (evenly distributed and not a jumbled mess) onto the baking sheet. Top with a hearty sprinkling of mozzarella. 3) Top the mozzarella with 1/2 the chicken and then place chunks of goat cheese evenly over the top. 4) Continue steps 2-3 one more time. 5) Finish the nachos with a final sprinkling of mozzarella. Place the nachos into the oven and bake for about 15 minutes, or until the cheese is bubbly and slightly browned. 6) Before serving top the nachos with the tomato red bell pepper salad, spoonfuls of pesto and drizzles of creme fraiche.   Basil and Arugula Pesto Ingredients: 2 cups basil 1 cup arugula 1/3 cup pine nuts 3/4 cup finely grated fresh parmesan 2 garlic cloves, chopped 1/3 cup pine nuts juice of half a lemon 1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil   Directions: 1) Place all ingredients, except olive oil into a food processor. Puree the ingredients until smooth. 2) While the pesto is still being pureed, pour the olive oil into the mixture in a steady stream. 3) Remove from the food processor and store in an airtight container.   Tomato and Red Bell Pepper Salad Ingredients: 1 cup red bell pepper, seeded and diced 1 cup tomatoes, diced 1/4 cup shallot, finely diced 2 tablespoon parsley, finely chopped 2 tablespoons basil, finely chopped 1/2 teaspoon kosher salt 1 teaspoon extra-virgin olive oil   Directions: 1) Place all ingredients into a small bowl, stir to combine.   Crème Fraiche Drizzle Ingredients: 2 tablespoons crème fraiche 1 tablespoon water   Directions: 1) Combine the two ingredients into a small bowl. Mix well. Read More

Pumpkin Panna Cotta

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen. Visit her full blog or find out more about her here. PUMPKIN PERFECTED GIVEAWAY: Looking to satisfy your pumpkin love? Click here and enter to win a Pumpkin Perfected goodie basket filled with our favorite items like pumpkins, pumpkin bakery treats, pumpkin coffee and more - good luck and happy entering!   Once upon a fall season, I succumbed to pumpkin fever and bought over 30 pumpkins to decorate my small front porch. It was glorious. I transformed the exterior of my home into the White Family Pumpkin Patch. I chose to abandon my moto of “nothing in excess, everything in moderation” in effort to satisfy my over-pinning, holiday loving heart. Visions of an annual mini “pumpkin patch” floated through my mind.   I will never forget the many photos taken with Katherine amongst the orange and white– dressed up as Olivia the Pig or in one of her cute little toddler dresses. I felt unadulterated joy. There was never a more cute two-year old OR an upset 30 year-old man. Randy did not share my zeal for our pumpkins. In fact, it was quite the opposite. Since that fall four years ago, I still think on that moment of reckless pumpkin frenzy and smile. When the pumpkins start rolling out in storefronts, I go back to that beautiful moment at Market Street when I was so overcome with the variety of pumpkins that I had no choice but to buy them all. Fairy tale! Well that sounds dreamy. Three please. Mini White Baby-Boo! Obviously I have to get some because I have a baby. Cinderella! She’s my favorite Disney princess. Of course I need five. Pie Pumpkin! I’m trying to channel my inner Martha Stewart, so I’ll also grab a few of these too. Unbeknown even to myself, I keep one can of organic pumpkin puree in the pantry all year long in honor of fall. I don’t bake pies. I hardly bake pumpkin bread. So there’s no real reason why I maintain a constant supply of canned pumpkin. But there she is. Every time I open the pantry I feel a glare radiate from this inanimate object. “Choose me!” Finally I did. I made pumpkin panna cotta. There is an ease to cooked cream that I appreciate. Sprinkle gelatin on top of cold whipping cream. Cook gently over medium heat. Add sugar and flavors. Dissolve, strain and chill. 20 minutes of effort creates a rich delicate sweet treat. What’s also nice about this dessert is that there are few ingredients. Organic whipping cream. Gelatin. Sugar. Vanilla. Cinnamon sticks. Cloves. Organic Pumpkin puree. All things I was easily able to pick up in the baking and dairy aisle at Market Street during the beginning of August (Yes! Canned organic pumpkin year round. Your obsession doesn’t have to end!). The pumpkins started to appear again outside of Market Street this past week. Katherine and Eli couldn’t hold back their excitement. The moment they saw the piles of orange they squealed with excitement and begged me to get all the pumpkins. Very tempting, little ones. Maybe I might have to make an annual White Family Pumpkin Patch after all.   Pumpkin Panna Cotta Ingredients: 4 cups heavy whipping cream 2 cinnamon sticks 4 1/2 teaspoons gelatin 1/2 teaspoon allspice 1 teaspoon vanilla extract 1/4 cup white sugar 3/4 cup brown sugar 1 15 ounce can pumpkin puree graham cracker crumbs, optional topping whipped cream, optional topping    Directions  1) In a large sauce pan combine the whipping cream and cinnamon sticks. Evenly sprinkle the gelatin on top on the cream. Let it sit for 10 minutes. 2) Place the saucepan on the stovetop. Cook over medium. Stir constantly. 3) Once the cream is warmed (about 5 minutes) add the sugar, allspice and vanilla extract. Continue to stir until the sugar and gelatin has dissolved, for another 5 minutes, for total of about 10 minutes. 4) Add the pumpkin. Cook for an additional 5 minutes. Continue to stir. 5) Strain the panna cotta into a separate bowl. Strain for a second time into another bowl. Add the panna cotta into individual serving bowls and place in the fridge until the panna cotta is set. At least 4 hours. 6) Serve cold topped with graham cracker crumbs and whipped cream. Read More

Cherry Chocolate French Toast

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Morning glories—those small parts at the beginning of the day where joy and cheer reside. Admittedly, morning is not the best time of the day for me. I’m groggy and slow to wake. However, I find myself surrounded by three morning glories (four if you count the dog) almost daily which makes daybreak that much better for me. Breakfast is the sunshine to their already happy start. It’s a meal that I have had to grow into. A cup of coffee with steamed milk is all I crave. They, on the other hand, will shovel as much food as possible into their systems to get their day rolling. I have grown into the role of morning cook in my (almost) eight years of motherhood. It started off with early morning feedings that evolved into 7:30 am bottle rituals that grew into pureed baby foods and then solid foods. Morning by morning I’ve nourished them to get their day started and I’ve come to love the mornings and their excitement for breakfast. This isn’t the typical Mother’s Day post where I encourage others to make all the mothers a beautiful spread of food to showcase the love you have for the women in your life. Today, I want to showcase what women do, day-in and day-out for the ones they love. They feed them… Physically Spiritually Emotionally Mentally A mother’s job is done in love every day. It comes in the form of embraces, words, chores, errands, silence—there are too many words to choose from that describe the doings of a mom. These actions feed the lives around them and that’s what makes mothers feeders. My mother embodied motherhood. She loved, played and worked hard for her daughters. Her devotion to us never faltered. Cooking was a chore for this lovely woman, but there were a few meals she would get excited to make. One being breakfast for her three morning glories. French toast was one of her specialties. I would remember her cracking the eggs and scrambling them up with a fork. She would always add ground cinnamon to the mixture and a touch of sugar. The bread would be dipped into the mixture and coated on both sides, then browned to golden perfection. We would smother the toast with syrup and smile, sticky faces and all. I see this same excitement with my children when I make them French toast. Every time I make this breakfast I think of my mom and the way she beautifully and lovingly fed her little family. This Mother’s Day I want to embrace the role given to me seven and a half years ago. I want to feed the ones I love. Strolling through Market Street, a job many of us feeders do weekly (or bi-weekly even), it is difficult not to get excited for Mother’s Day. The display of Mother’s Day gifts and floral bouquets is inspiring as are the fresh produce and baked breads. The newly arrived cherries beckoned me to whip up a cherry jam that reminds me of my grandmother and the fresh baked bread from the bakery reminded me of my mother’s French toast. This Mother’s Day I want to honor the woman who poured so much into me with a meal she cooked on several occasions. I grabbed the cherries, bread, eggs and half and half. I couldn’t resist the beautiful flowers from the floral department. These flowers will grace the table that I plan to serve my morning glories French toast on this upcoming Mother’s Day. No breakfast in bed for me today, I want to feed my people and tell them a story about a woman who loved so incredibly well.   This post is dedicated to my mother, Nancy Jo Johnson. July 1st 1954-April 16th 2018 Cherry Chocolate French Toast 8-10 thick slices of French bread 4 large eggs 1 cup half and half 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 tablespoon cocoa powder unsalted butter maple syrup for topping cherry jam for topping, recipe below whipped cream for topping, recipe below   1) Combine the eggs and half and half in a large flat bottomed dish. Whisk until well-mixed. Add the salt, cinnamon and cocoa powder. Continue to whisk until the cinnamon and cocoa powder are thoroughly incorporated. Be sure to break up any pockets of cinnamon and cocoa powder. 2) Heat a large skillet over medium heat. Add 1 1/2 tablespoons of butter and melt. 3) Coat four slices of bread on both sides with the egg and half and half mixture. Place the bread into the skillet and cook until golden on both sides. Turn only once or twice to get the best sear on the toast. 4) Set aside and let cool on a cooling rack. Repeat these steps until all the bread is nicely toasted. 5) Serve warm topped with maple syrup, cherry jam and whipped cream.   Cherry Jam Author note: This recipe is easily halved. If cherries are not in season, frozen cherries also work, but require a bit more simmering time. Serve on your favorite French toast, biscuits, vanilla ice cream or PB&J sandwich. 3 pounds fresh cherries, pitted pinch of kosher salt 3/4 cups sugar 1 teaspoon vanilla extract 1 cinnamon stick   1) In a large saucepan, combine all ingredients. Stir and cover. Cook over medium-low heat for 20 minutes. Stir occasionally. 2) Remove the lid, stir the mixture and increase the heat to medium or medium-high. Cook for 35-45 minutes (the cherries should maintain a steady boil). Stir frequently to prevent burning. When the mixture is reduced, thickened and coats the back of a spoon it is finished cooking. 3) Remove from the heat and cool to room temperature. Store in the fridge.  Whipped Cream 1 cup cream 1/2 cup crème fraiche 3 teaspoons sugar 2 teaspoons vanilla extract   1) Place a stainless steel bowl (or the preferred mixing bowl) in the fridge and let chill for 15 minutes. 2) Once the bowl is chilled, remove it from the fridge and place all ingredients in the bowl. 3) With a whipping attachment, whip the cream mixture on medium until peaks form. 4) Place in an airtight container and keep in the fridge until ready to use. Read More

A Pleasant Little Christmas Menu

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Lets be honest. Christmas dinner for many families is kinda like Thanksgiving Repeat. Turkey (or ham), potatoes, gravy, casserole such-and-such... and then pies. Since this exact meal was cooked a few weeks prior, it's not surprising that it's missing the labor of love that goes into Thanksgiving. It moves down on the priority list when gifts and other Christmas festivities are being planned. Growing up we spent many a Christmas in east Tennessee. It is a memory I treasure. However, the moment that always stands out isn't Christmas day...it is the Christmas Eve ritual. A big breakfast in the morning, followed by no lunch (or light snacks for us little ones) and then a most memorable dinner at Aunt Linda's house. This was not a sit-down dining event. It was a mill-around-and-gather meal from a variety of the tastiest finger foods one could imagine. The rooms were filled with love, warmth and some of my most favorite people. We gathered in the living room when Uncle Curt began to play the guitar, dulcimer or harmonica. He lead us in merriment and we joined in carol singing. Mugs of Christmas wassail filled many hands. This Christmas Eve celebration filled my soul so much that it never left space for me to remember what we ate on Christmas day. When given the opportunity to host Christmas for the first time I stepped outside the box. It was not going to be Thanksgiving Repeat. I wanted to own the Christmas meal like my dear aunt who put her stamp on Christmas Eve. My first Christmas dinner involved a salt crusted tenderloin. There was no turkey or ham. Sides included a ginger and garlic infused creamed cabbage and mashed potatoes with caramelized onions. Mulled wine was passed out to open hands. The whole meal was a hit and was even praised for being a nice break from a turkey dinner. It was a success and I felt like I had a new tradition: to be non-traditional. Christmas dining is an opportunity to depart from Thanksgiving Repeat and to look for adventurous recipes. Make it fun. Make it your own. This year, I'm not hosting Christmas Day. Christmas Eve morning will belong to my small family of four. It will be non-traditional...starting with my new cow plates purchased at Market Street’s Dish Department and coffee cake muffins. This year, add one new item to your Christmas meal...or if you're daring, six. A Pleasant Little Christmas Menu Mulled Wine Arugula, Goat Cheese and Proscuitto Puff Pastry Roasted Beets with Goat Cheese and Cilantro Arugula Orange Manchego Salad Beer Braised Short Ribs Dark Chocolate Ice Cream Mulled Wine This drink is a cinch to make and takes little effort. Have fun with what you use to add flavor to the wine. Don't forget to check out Market Street's wonderful selection of wine and the benefits of joining its Wine and Beer Club (click here to read more). Prosciutto Puff Pastry Pick up some pre-made puff pastry from the freezer section at Market Street and then meander to the cheese and meat section. There's a wonderful selection of Italian cured meats to choose from if you are looking to substitute prosciutto. This recipe can be prepared half a day in advance and then baked before serving. Arugula Orange Manchego Salad By December, citrus is in full swing and this salad embraces this delicious season. It is the perfect light side dish to serve alongside the puff pastry, beets and short ribs. Roasted Beets This recipe will catch your diners off guard in a delicious way! Beets are not only tasty but they also offer a purple color that will make every plate pop. Give beets a chance. Beer Braised Short Ribs These bad boys cook low and slow, perfect for a holiday gathering. It can also be made two days in advance and gently reheated in the oven. This recipe is easily doubled.   Dark Chocolate Ice Cream Beautiful and decadent. Enjoy making this dessert with your family a few days before serving. Add a variety of toppings like peppermint, cookies and sprinkles to make this a fun sweet holiday treat!     Recipes:    Mulled Wine Author note: The beauty of mulled wine is that you can be creative with the flavors you add. Choose from star anise, cloves, cinnamon sticks, all spice to an arrangement of herbs and other spices. Have fun and don’t forget a splash (or two) of liquor at the end.   Ingredients:  1 bottle red wine (I prefer an Old Vine Zin) 1/2 teaspoon whole cloves 1/3 cup sugar 1 bay leaf 1 vanilla bean, sliced open 2 cinnamon sticks 2 rosemary sprigs 2 strips of lemon peel (about 3 inches), 3 strips of orange peel (about 3 inches), brandy, rum or whiskey to top   Directions:  1) Combine all ingredients except whiskey, into a large saucepan. Warm through gently for 15-17 minutes. Serve warm with a splash or two of brandy.   Prosciutto Puff Pastry   Ingredients: 1 package of puff pastry, thawed 4 ounces crumbled goat cheese 8 ounces shredded monetary jack 12 ounces thinly sliced prosciutto, 6 cups arugula 1 egg   Directions: 1) Heat oven to 400 degrees 2) Spray bottom of 9 x 13 glass baking pan with cooking spray. 3) On a floured surface roll out one the puff pastry sheets. Lay one of the puff pastry inside the pan. 4) Evenly spread both cheeses on top of the puff pastry dough. 5) Halve the prosciutto pieces (hot dog style) and then scrunch into bite sized balls. Add the prosciutto in evenly spaced rows until there is no more prosciutto. 6) Top the prosciutto with arugula. 7) Roll out the second sheet of puff pastry. Cover the arugula. Try to seal the ends of the puff pastry, however if you can’t that’s okay. Remove excess dough. 8) Place in the fridge and let the dough chill for about 15 minutes. 9) Meanwhile, beat the egg in a small bowl. Brush the the top layer of the puff pastry dough with the egg wash. 10) Place in the oven and cook for 20-23 minutes or until the puff pastry is golden brown and puffy. 11) Serve warm.   Arugula Orange Manchego Salad   Author note: To make this salad ahead of time, slice the toppings and place in an airtight container. Once ready to serve, add the toppings to the arugula and vinaigrette and toss.   For the Salad 1 7 ounce bag of arugula 1/4 cup fresh basil, chiffonade (and more for topping) 3/4 cup shallots, thinly sliced 3/4 cup manchego slices (used with a vegetable peeler) 1 orange, quartered and thinly sliced Basil-Orange Sherry Vinaigrette   Directions: 1) In a large bowl add the arugula. Then top with the basil, shallots, manchego and orange. Add half of the vinaigrette and toss. 2) Add the remaining vinaigrette and toss again. Serve immediately, topped with extra basil.   For the Vinaigrette 2 garlic cloves, rough chopped 2 shallots, rough chopped 1/2 teaspoon kosher salt 2 large basil leaves, chopped 2 tablespoons sherry vinegar zest of 1 orange 5 tablespoons fresh orange juice 3 tablespoons extra-virgin olive oil   Directions: 1) In a medium sized bowl, add the garlic, shallot and salt. Muddle until a rough paste is formed. 2) Combine the vinegar, orange zest, orange juice and stir well. 3) Slowly add the oil to the mixture in a steady stream,  whisking constantly. 4) Place in an airtight container.   Roasted Beets   Ingredients: 3 cups beets, peeled and diced into bite sized pieces 1 tablespoon extra-virgin olive oil 3/4 teaspoon kosher salt 2 cups radishes, sliced (save the leaves) juice of 1 lime 1/4 teaspoon red wine vinegar 1/4 cup chopped cilantro leaves, plus more for topping 1/4 cup chopped radish leaves, plus more for topping 2 ounces goat cheese, plus more for topping   Directions: 1) Heat oven to 400 degrees. 2) In a medium-sized bowl, toss the beets with the olive oil and 1/2 teaspoon of salt. 3) Place on a rimmed baking sheet and roast for 20 minutes. 4) Toss the radishes in the same medium-sized bowl with 1/4 teaspoon of salt. 5) After the beets have cooked for 20 minutes, add the radishes to the baking sheet. Stir well to coat with olive oil and incorporate with the beets. 6) Roast for an additional 20 minutes, stirring after 10 minutes. 7) Remove from the oven, spritz the vegetables with lime juice and vinegar. Then add the cilantro and radish leaves. Stir. 8) Transfer the vegetables into the medium-sized bowl, add the goat cheese and stir to combine. Serve warm or at room temperature topped with additional leaves and goat cheese.   Beer Braised Short Ribs   4 1/2 pounds bone-in short ribs 3 teaspoons kosher salt 2 tablespoons canola oil 1/2 cup shallots, chopped 1/4 cup carrots, chopped 2 garlic cloves, crushed 2 tablespoons tomato paste 2 12-ounce bottles of light amber beer 1/4 cup brown sugar 1 tablespoon Dijon mustard 1/2 teaspoon Worcestershire sauce 2 bay leaves   Directions:  1) One hour before cooking, remove the meat from the fridge. 2) Heat the oven to 350 degrees. 3) With 2 1/2 teaspoons of salt, evenly season the short ribs on all sides. 4) In a large Dutch oven, heat the oil over high on the stove top. Once hot add the short ribs and brown for 3 minutes per side, for a total of 6 minutes, and set aside. This should be done in 2 batches. 5) Lower the heat to medium low and remove the Dutch oven from the heat. Add the shallots, carrots and garlic, and continue to cook off the heat for 2 minutes. 6) Add the Dutch oven back to the stove top, and then add the tomato paste and heat for 2 minutes. While cooking the tomato paste, smash it to make sure it’s all being cooked. 7) Add 1/2 cup of the beer to the paste and deglaze the pan. Once the brown bits are scraped from the pan, add the sugar, Dijon, Worcestershire, bay leaves and the remaining 1/2 teaspoon of salt. Mix well. 8) Place the short ribs back into the Dutch oven. Pour the remaining contents of the 12-ounce beer plus an additional 1/2 cup of the second bottle, or more if needed, to submerge the short ribs just over halfway. 9) Bring the beer mixture to a boil, cover the Dutch oven, and place it in the oven. 10) Cook for 3 hours. Serve warm.   Dark Chocolate Ice Cream   Author note: Do not expect all the cocoa powder to dissolve. After heating up the cocoa powder with the cream mixture there will be clumpy bits on the bottom of the pan. Be sure to strain the cooked liquid before tempering the egg yolks. This keeps the clumpy bits from ending up in the ice cream.   Ingredients: 1 1/2 cup heavy cream 1 1/2 cup whole milk 2 teaspoons vanilla extract 6 egg yolks 3/4 cup sugar 1/2 cup dark chocolate cocoa powder   Directions: 1) 24 hours before making ice cream with an electric ice cream maker, place the freezer bowl in the freezer. Check your ice cream maker manual for specific instructions. 2) In a small sauce pan, heat the cream, milk, vanilla extract on medium-low for 5 minutes. Be sure to stir occasionally and not to let it boil. 3) After 5 minutes, add the cocoa powder to the milk mixture. Stir occasionally to keep the chocolate from sticking to the pan. Cook for 10 additional minutes. 4) Meanwhile, in a large mixing bowl, add the yolks and sugar. With a whisk, break the yolks and combine with the sugar. 5) Remove the liquid from the stovetop and strain into a bowl. Immediately begin to temper the yolk mixture with the warm mixture. To temper the yolks, whisk the eggs quickly while slowly adding the warm liquid (about 1/4 cup at a time) until all the liquid is combined. 6) Cover the bowl and place in the fridge. Let it chill for at least 2 hours, up to 24 hours. 7) Place the ice cream mixture into the ice cream maker and mix for 20 minutes, or until the ice cream is thickened to the desired consistency. 8) Serve immediately for soft serve, or place in a freezer safe container and freeze for a firmer texture. Read More

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