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A Pleasant Little Football Menu

Tags: A Pleasant Little Kitchen, football, menu

Thursday, September 14, 2017 10:49:00 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.

There is a question that seems to circulate in our household every week during football season…

“What are we making for the game?”

I dunno. What sounds good to you?

“Wanna grill?”

Absolutely I want to grill.

Yup. Almost every …
» Read More
All Things Peach Pie Peaches

Tags: Family Tree Farms, Peach Pie Peaches

Wednesday, June 28, 2017 11:02:00 AM

'Tis the Season for Peach Pie Peaches

There are just a few things we love about Family Tree Farms Peach Pie Peaches...okay, maybe more than a few. They're deliciously sweet, they have a gorgeous color, they go amazingly with ice cream and best of all they're finally in season. How could you possibly beat all that?

We have a few tips and tricks to selecting, storing and …
» Read More
Thanksgiving Tips, Tricks and Recipes

Tags: market street, thanksgiving, A Pleasant Little Kitchen

Monday, November 21, 2016 5:55:00 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.

Thanksgiving.

This word evokes memories unique to your own past experiences and how “it” has always “been done.”

There’s nothing like gathering around a table with loved ones and continuing the traditions of the past. There is not one …
» Read More

3 Information Results For Vanilla bean

A Pleasant Little Football 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.  There is a question that seems to circulate in our household every week during football season… “What are we making for the game?” I dunno. What sounds good to you? “Wanna grill?” Absolutely I want to grill.  Yup. Almost every Wednesday when I’m headed to Market Street for weekly grocery shopping this question is tossed into the air and waits a reply. The answer is typically some form of grilling along with other grab and go types of food. I love this about football season. What I also love about football season is the culture of food and gathering it creates. There’s nothing quite like watching a game with friends and family while eating food that’s just as exciting as the game (or in some cases, better than the game). If you’ve experienced (or plan to experience) the same question I get asked weekly, today is your lucky day. Now you have an immediate answer. This weekend you’ll be cooking: green onion bacon dip + Market Street tortilla chips sirloin, sweet potato and garlic kebabs loaded fries cinnamon brown sugar popcorn with dark chocolate drizzle Now it’s your turn to pop on over to Market Street and make all your football watching, food grazing dreams come true. Oh! And don’t forget to throw in some Austin Eastciders Texas Honey, one of my favorite local beverages Market Street’s wine and beer department has available.  Soooooo… Wreck ‘Em Tech! Hook ‘Em Horns! Sic ‘Em Bears! Gig ‘em Aggies! Whatever your rally cry may be—happy watching AND eating!  Green Onion Bacon Dip    Ingredients 2 cups green onions, roughly chopped 1/2 cup chives, roughly chopped juice of 1/2 a lemon 12 ounces cream cheese, at room temperature 1 cup heavy cream zest of 1 lemon 1/2 teaspoon kosher salt 1 pound bacon chives, finely chopped (for topping)   Directions 1. In a food processor, puree the green onions, chives and lemon juice. 2. With a stand mixer or hand-held mixer, whip the cream cheese until smooth. 3. While mixing the cream cheese, slowly pour in the cream. 4. Add the onion and chive puree, lemon zest and salt to the cream cheese mixture. Mix well to combine. 5. Line a sieve with a few layers of cheese cloth (with excess hanging over the sieve). Pour the dip into the sieve, cover with the excess cloth, and place over a small bowl. Chill overnight. 6. The following day, cook the bacon until crispy and set aside on a paper towel-lined plate. 7. Once the bacon has cooled, chop it into bite-sized chunks. 8. Remove the dip from the fridge and uncover. Take the desired serving plate and place it on top of the sieve (make sure to align the sieve in the center of the serving plate). Holding both pieces together, carefully flip the sieve upside down (recruit a helping hand the first time you do this; it makes it easier). The dip will fall onto the serving plate. Remove the cheese cloth. 9. In large handfuls, cover the exposed surface of the dip with bacon. Continue this process until the entire cheese ball is coated. Sprinkle with chives. Serve chilled with tortilla chips or crackers. Sirloin, Sweet Potato and Garlic Kebabs   Ingredients 1 1/2 pounds sirloin steak, cut into 1 inch cubes 1 sweet potato, peeled cut into 1/4 inch thick and 1 inch long slices 1 onion, cut into 1x 1 1/2 inch pieces garlic cloves, peeled 1 teaspoon kosher salt extra-virgin olive oil pepper skewers yogurt sauce, for dipping (see recipe below)   Directions 1. 1 hour before grilling, soak the skewers in water (if using wooden skewers). 2. Heat the grill to 350-400 degrees. 3. On a skewer, alternate the pieces of meat, sweet potato, onions and garlic. Up to 3 pieces of meat per skewer. Be sure to leave a little room between each ingredient to help them cook evenly. 4. Coat each skewer with 1/2 teaspoon of oil, salt and pepper. 5. Grill 6-7 minutes per side. 6. Serve warm with garlic red pepper yogurt sauce. For the garlic red pepper yogurt sauce: Ingredients 1 cup plain yogurt 2 garlic cloves, rough chopped 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1 tablespoon olive oil juice of 1 lemon   Directions 1. Combine all ingredients into a small bowl and stir to combine. Store in an airtight container in the fridge. Loaded Fries Author note: Be creative with toppings for these fries. Guacamole, pimento cheese, brisket, shredded pork shoulder, brown gravy or fried onion strings could also be decadent toppers. If serving a crowd, set up a bar of toppings and let each guest decide how they want to top their french fries. There are no measurements listed on the amount of cheese to give you the flexibility to add as much as you would like.   Ingredients 1 bag frozen crinkle cut french fries shredded cheese 1 package of bacon, fried and chopped 1/2 red onion, diced sour cream 1 bundle of green onions, chopped 1/2 bundle of cilantro, chopped hot sauce   Directions 1. Cook the french fries according to the instructions on the back of the package. 2. Once the fries are cooked, lower the oven to 400 degrees and top the fries with a generous amount of cheese, bacon and red onions. 3. Place back into the oven until the cheese is melted. Finish the fries with dollops of sour cream, green onions, cilantro and hot sauce. Cinnamon and Brown Sugar Popcorn with Dark Chocolate Drizzle Author note: I prefer to pop my own popcorn for this snack, but when time is short and I use purchased popped popcorn.   Ingredients 2 tablespoon unsalted butter 1/4 cup light corn syrup 1/2 teaspoon cinnamon extract 1/2 teaspoon vanilla extract 1/4 cup brown sugar 10 cups popped popcorn 3/4 cup dark chocolate candy coating   Directions 1. Heat the oven to 250 degrees. 2. In a small sauce pan, combine the butter, corn syrup, cinnamon extract and vanilla extract. Bring to a boil and cook for 5 minutes. 3. Place the popcorn in a large bowl. Pour the corn syrup mixture on top of popcorn and stir to coat. 4. Next sprinkle the sugar evenly over the popcorn and stir to coat. 5. Lay the popcorn on one large parchment-lined baking sheet (or two small ones). Place in the oven and cook for 1 hour, stirring every 15 minutes. 6. Remove from the oven and let cool completely. 7. Melt the chocolate candy coating per the instructions. 8. Drizzle on top of the popcorn to the desired amount. Let harden and serve. Read More

All Things Peach Pie Peaches

'Tis the Season for Peach Pie Peaches There are just a few things we love about Family Tree Farms Peach Pie Peaches...okay, maybe more than a few. They're deliciously sweet, they have a gorgeous color, they go amazingly with ice cream and best of all they're finally in season. How could you possibly beat all that? We have a few tips and tricks to selecting, storing and eating this wonderful fruit. Selecting and Storing Don’t be scared off by the pale green cast to the background color. This is very common even when they are ripe. It’s simply a characteristic of this variety of peach and not an indication that they were picked too early. Storing your peaches at home all depends on how you prefer to eat them and how ripe they were when you bought them. The temperature of the fridge can actually damage the eating quality of firm peaches and will turn them dry and mushy (no one likes mushy fruit). So if you want them crisp, buy them firm and eat them within a day or two. If you prefer soft and juicy peaches, leave them out at room temperature - not in a plastic bag - until they reach that stage and then refrigerate them. You can keep them in there for about a week and they’ll still be just as delicious as the first day. Our Favorite Ways to Eat Them Like we mentioned before, Peach Pie Peaches are delicous and sweet. Here's a few of our favorite ways to eat them.   Peach Pie in a Minute We're pretty sure everyone likes peach pie so here's a quick and easy way to make it as a snack for you or the little ones. All you need is a Peach Pie Peach (or ten), a scoop of ice cream, and a cookie for the crust. We tried it with Old Fashioned Vanilla Ice Cream by Mayfield Creamery (one of the newest ice creams to join our freezer section) and it was absolutely delicious. Just use an apple corer to slice it open (or a MasterChef knife), take out the pit, warm it in the microwave for about 1 minute, pop a scoop of Mayfield Creamery Ice Cream in the middle, add a cookie and enjoy! It's seriously that easy. Check out this video from Family Tree Farms for step-by-step instructions.     Grilled Peaches We're not sure if anything could beat mini Peach Pies in a Minute, but these grilled peaches might. Just cut them in half, de-pit them, and put them on the grill for about 5 minutes on each side, or until they're slightly softer. If you want to make it extra delicous, add a scoop of ice cream on top...we won't tell on you. ;)     Plain Ol' Jane Peach Pie Peaches taste just like peach pie so they're simply delicious on their own and make a fantastic snack for anyone in your family. Pack them in your kids' lunches or hide them for yourself and snack on them after they go to bed.   Yes, They're Healthy for You We know what you're thinking - there's no way these can be this delicious and good for you at the same time. But yes, they're actually healthy for you! • Peaches contain no fat, sodium or cholesterol.• They’re a good source of vitamin C and contain other important vitamins and minerals including potassium and vitamin A. They’re also a delicious source of beneficial fiber. • For those watching their blood sugar, peaches and nectarines rate low on the glycemic index at around 42.• Two of the phenolic acids found in peaches and nectarines inhibited the growth of breast cancer cells in a laboratory setting (without adversely affecting normal cell growth). While more study is needed, the results offer the possibility of updating traditional chemotherapy treatment which destroys healthy cells along with the cancerous cells.• With a good supply a vitamin C, plus fiber and antixodants, both white and yellow varieties of peaches may be helpful in supporting your immune system and improving overall health. Enjoy them with the skin on to reap the highest nutrient content!   So, there you have it. Family Tree Farms Peach Pie Peaches are delicious and healthy and are now available at your Market Street. Don't forget that you can always ask our produce team for a taste before you buy a dozen! Information from familytreefarms.comDisclaimer: The information contained on this site is provided for general information purposes only and is not meant to substitute for the advice provided by your own physician or other medical professionals. None of the statements on this site are a recommendation as to how to treat any particular disease or health-related condition. Read More

Thanksgiving Tips, Tricks and Recipes

Post and images by guest blogger, Rebecca White, of A Pleasant Little Kitchen.  Visit her full blog or find out more about her here.  Thanksgiving. This word evokes memories unique to your own past experiences and how “it” has always “been done.” There’s nothing like gathering around a table with loved ones and continuing the traditions of the past. There is not one set precedent on what a Thanksgiving celebration looks or tastes like. Each table and food is based off of family size, culture and available time to cook. When you sit down to go over the menu, who is making it and how it’s all going to come together, remember that the best gatherings are done with love. It is a time to be thankful. The food on this menu reflects what I have come to want on my thanksgiving table. Tradition. Color. Variety. Fall. Sage 75 Milk Braised Turkey Breast Thanksgiving Noodles Crème Fraiche Mashed Potatoes Buttered Peas Butternut Squash and Red Lentil Soup Gougeres Pumpkin Panna Cotta This menu includes a treasured family recipe, multiple make ahead dishes, gluten and nut free recipes and meatless options. It is a feast where everyone can participate. A few thoughts on how to make this year’s Thanksgiving smooth: Organize the menu before you go shopping. Write down the menu in detail, along with the ingredients needed and when each item will be made. This will not only make it easier for shopping but will also help with the cooking process. I also like to peruse the Market Street weekly ad to see what’s on sale. Check out what’s happening at your local Market Street by clicking here. Consider all types of diets. The menu below considers that many Thanksgiving celebrations will have guests present that have food allergies or follow a vegetarian lifestyle. Delegate the cooking responsibilities. Many people like to be included on the festivities even if they are not the “host.” Ask your guests who would be willing to bring a dish and even consider offering up a recipe you would like served. Also, it’s okay to delegate some of the cooking. Market Street has an excellent selection of dishes available on the catering menu or available for pick-up at the deli. Call your local store or talk to the concierge to make an order. Prep the food in advance. Several items can be made in advance and reheated the day of the celebration. Utilize all cooking devices in the kitchen from the stovetop, microwave, grill and oven. It will cut back on cooking ‘wait’ time. Add flair to the table even if it’s just one new piece. This season I purchased two wooden serving boards from Market Street’s Dish Department to add to my table top collection. Relax. Thanksgiving is a labor of love that can and should be enjoyed. Choose to enjoy it and start by making a little cocktail to get the celebration started. Sage 75 This cocktail combines clementine juice along with sage infused simple syrup. Top with bubbles. Make Ahead: the sage simple syrup can be made a week in advance. Milk Braised Turkey Breast The flavors of apple and cinnamon infuse this turkey breast with taste of fall. If serving a crowd, make two turkey breasts, you’ll be surprised at the amount of meat that will be available. This recipe is gluten free. Thanksgiving Noodles A treasured family recipe, Thanksgiving Noodles are perfect to go alongside mashed potatoes and turkey. Make Ahead: The noodles will need to be made at least a day before cooking. Crème Fraiche Mashed Potatoes Creamy salty delicious mashed potatoes. There are a few special flavors (like lemon zest) that send these potatoes to the next level. This recipe is gluten free. Make Ahead: These mashed potatoes can be made two days in advance. Buttered Peas One of my favorite and easiest side dishes. It can be made in the microwave and requires only three ingredients. If dairy is a problem, substitute the butter with extra virgin olive oil. This recipe is gluten free and can be adjusted to be dairy free.   Butternut Red Lentil Soup This soup is packed full of protein and vegetables. It would be a nice turkey replacement for diners who may not eat meat (be sure to replace the beef stock with vegetable stock). This recipe is gluten and dairy free. Make Ahead: This recipe can be made three days in advance.  Gougeres One of my favorite ways to make homemade biscuits. 10 minutes on the stove top and 25 minutes in the oven. Make Ahead: These can be made one month in advance. Store in the freezer and reheat in the oven. Pumpkin Panna Cotta Decadent and delicious. This dessert tastes like pumpkin pie and heaven. This recipe is peanut and tree nut free. Make Ahead: The panna cotta can be made two days in advance.     Recipes:    Sage 75 Ingredients:  4 small ice cubes 1 tangelo (or orange) slice 2 ounces gin 1 ounce sage simple syrup, or more to taste 2 ounces sparkling dry wine (prosecco or Champagne) 1 sage leaf, for garnish Directions:  Place the tangelo slice in the glass and lightly muddle the fruit. Add the ice cubes in the glass and then pour the gin over the ice cubes. Add the simple syrup and top with the sparkling wine. Gently stir and top with the sage leaf.   Simple Syrup Author note: This recipe was inspired by a beautifully presented sage simple syrup I saw on Instagram. I am unaware of the creator; however, I give them credit for this idea. This recipe is my translation of the concept of sage simple syrup. Serve in Champagne, prosecco, cocktails and teas – actually, the possibilities are not limited to drinks and they are quite endless. Ingredients: 1 1/2 cups water 1 cup sugar 30-40 sage leaves and stems, tied (about 5 branches of sage) Directions: In a small saucepan, combine all ingredients and cook over medium-low heat. Stir occasionally. Let the syrup simmer for about 15 minutes. Remove from heat, bring to room temperature and store in an airtight container in the fridge.   Milk Braised Turkey Breast   Author note: The cooking time varies depending on the size of the turkey breast. This recipe also works well with a halved boneless turkey breast. The cook time for a boneless breast is 30 minutes.   Ingredients: 1 bone-in turkey breast (about 2 1/2 pounds) 2 teaspoon kosher salt 5 slices of prosciutto 1 tablespoon unsalted butter 1 onion quartered 1 apple quartered 1 cinnamon stick 3 garlic cloves, crushed 5 sage leaves 2 rosemary sprigs 1/4 cup cognac 1 1/2 cups whole milk   Directions: Heat the oven to 300 degrees Evenly salt the turkey breast with 1 1/2 teaspoons of kosher salt. Set aside. Heat the butter and prosciutto over medium high heat. Once the butter is melted, the fat rendered from the prosciutto and the pan is hot, remove the prosciutto and set aside (to be used later). Brown the turkey breasts, about 3 minutes per side (for a total of six minutes). While the turkey is browning, add the onion, apple, garlic, herbs and cinnamon stick. Continue to cook these items for about 1 minute after the removal of the turkey. Stir occasionally. Reduce the heat to medium and add the cognac and scrape up the brown bits on the pan. Let the cognac simmer for 30 seconds to 1 minute. Add the milk, remaining 1/2 teaspoon kosher salt and the turkey breast. Bring the milk to a low simmer. Cover the breast with the cooked prosciutto and baste once. Place in the oven. Cook the turkey for 45-55 minutes, or until the turkey reaches 160 degrees. Baste every 15 minutes. Slice and serve warm with the milk sauce.   Thanksgiving Noodles   Author note: Keep in mind the portioned dough balls will need additional flour when rolled out. This recipe is designed to let the cook use as much (or as little) flour as needed. When I cook the noodles, I use 8 cups of homemade chicken stock and 3 cups of store bought low-sodium chicken stock. If you prefer to use store-bought stock be sure to use less salt than instructed in the recipe.   For the egg noodles (makes about 7 cups) 2 cups unbleached, all-purpose flour (plus 1/2 cup, or more, for rolling out the dough) 1/2 teaspoon kosher salt 1/4 teaspoon baking powder 3 eggs 3 tablespoons heavy cream   Directions: Add 2 cups of flour, salt and baking powder into a large mixing bowl. Stir to combine. Add the eggs and cream to the flour mixture. Using your hands, incorporate the wet ingredients into the flour to form a large dough ball. Divide the dough into five equal portions. Keep in the bowl and cover loosely with plastic wrap. On a floured surface and with a floured rolling pin, roll out one dough ball until thin, flouring as needed to prevent sticking. Lift one edge of the dough and loosely roll the dough into a cylinder. Cut the cylinder into 1/2 inch wide pinwheels. Unravel the pinwheels and separate into thirds or halves (depending on the desired length). Lay flat on parchment paper. Dry for 24 hours and store in an airtight container.   For the Thanksgiving Noodles   Ingredients: 11 cups chicken stock, I prefer 8 cups homemade and 3 cups store-bought 7 cups dried egg noodles 8 tablespoons unsalted butter 2 teaspoons kosher salt (or less depending on what type of chicken stock is used)   Directions: In a large heavy bottomed stock pan bring the chicken stock to a boil. Add the noodles, butter and salt. Cook until the noodles are fall apart tender and the chicken stock is thickened. Stir very frequently to prevent the noodles from sticking to the bottom of the pan. Serve warm with crème fraiche mashed potatoes and turkey.   Homemade Chicken Stock Author note: Chicken stock is one of my most favorite items to cook. When homemade chicken stock is added to meals, it enhances the flavors and gives it a whole new depth. Chicken stock is freezer friendly and is something I always have handy. To tell when the stock is done, take a spoonful of stock, add a pinch of kosher salt and if you want to keep eating it, stop the cooking process. If it tastes watery, continue to let it cook and reduce. Ingredients 1 whole chicken (about 4 ½ to 5 pounds) 2 carrots, quartered 1 celery heart, leaves removed and halved 1 head of garlic, halved 2 leeks, white parts only 2 onions, peeled and quartered 2 tomatoes 2 bay leaves 5 parsley stems 5 branches of thyme 1 teaspoon peppercorns 2 tablespoons extra-virgin olive oil 16 cups water Directions:  Heat the oven to 450 degrees. In a large dutch oven, add chicken, carrots, celery, garlic, leeks, onions and tomatoes. Evenly distribute the oil over the chicken and vegetables. Place the dutch oven into the oven and cook for 30 minutes. Meanwhile, bundle the bay leaves, parsley stems and thyme and tie with kitchen twine. Remove the dutch oven from the oven and place on the stove-top. Add water, herbs and peppercorns to the dutch oven. Bring to a boil. Reduce to a moderate simmer and let cook for 2 ½ hours or until the liquid is reduced by half. Remove the dutch oven from the stove-top. Remove the chicken to a cutting board and let cool. Strain the stock from the vegetables and let cool. Store in an airtight container in the fridge or freeze after cooling completely.   Crème Fraiche Mashed Potatoes   Author note: These mashed potatoes can be made-ahead two days before service. To reheat, place on stovetop with a splash or two of milk and a little butter. Heat on low, stirring occasionally. Be sure to purchase a boiling potato, my favorite is Yukon Gold. Do not use Russet. Lastly, make sure the butter is unsalted. If you choose to use salted butter use less salt to season the mashed potatoes.   Ingredients: 8 cups Yukon Gold potatoes (about 5 large potatoes), diced 8 ounces crème fraiche 2-3 tablespoons heavy cream 8 tablespoons unsalted butter zest of 1 lemon 1 3/4 teaspoons kosher salt finely chopped fresh thyme, for topping (optional)   Directions: Remove the crème fraiche from the fridge and set aside. Bring a large pan of water to boil. Place the potatoes into the water. Boil until soft and easily pierced with a fork, about 15 minutes. Drain the water from the potatoes and remove from the stovetop. Add the butter, salt and lemon zest to the potatoes. Stir well. Add the crème fraiche and heavy cream. With a potato masher, mash the potatoes until creamy and thick. Stir well, once the potatoes are mashed. Serve warm with chopped fresh thyme.   Buttered Peas   Author note: This is one of my favorite and easiest ways to cook peas. On nights that I’m needing a quick vegetable, this is what I make.  Ingredients: 2 cups peas (frozen or fresh) 1 tablespoon unsalted butter kosher salt   Directions:  Bring a pan of water to boil. Add the peas, cook for about 90 seconds. Strain the peas from the water. Place the peas in a medium size bowl, add the butter. Stir until the butter is melted and the peas are thoroughly coated. Salt to taste and serve warm.   Roasted Butternut Squash and Red Lentil Soup   Author note: Vegetable or chicken stock is an acceptable substitute for the beef stock. To make prep time easier, purchase pre-diced butternut squash in the refrigerated section of the produce department. This soup is freezer friendly.   for the soup Ingredients: 2 tablespoons extra-virgin olive oil 2 garlic cloves, crushed 2 bay leaves 3 thyme sprigs 3 cups beef stock 1 cup water 1 cup red lentils 4 cups diced roasted butternut squash (see roasting instructions below) 3/4 teaspoon kosher salt pomegranate seeds, for topping goat cheese, for topping cilantro, for topping   Directions: Rinse the lentils with cold water. Add the oil and garlic to a large pan and cook over medium heat until the garlic becomes fragrant. Meanwhile, heat up the water and beef stock. Add the lentils to the pan and stir to coat with the oil, let cook for about 1 minute. Pour the warmed water and stock over the lentils. Add the bay leaves and thyme. Bring the liquid to a boil and reduce the heat. Cover the pan with a tilted lid. Let simmer for about 20 minutes, or until the lentils have softened. Remove the bay leaves and thyme. Add the roasted butternut squash. With an immersion blender (or a food processor), puree the mixture until it is smooth. Serve warm topped with goat cheese, pomegranates and cilantro.   for the roasted butternut squash Ingredients: 4 cups diced butternut squash 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 4 thyme sprigs   Directions:  Heat the oven to 400 degrees. In a bowl, combine the squash, oil, thyme and salt. Mix well to coat. Place on a rimmed baking sheet and roast for 30 minutes, stirring after 15 minutes. After roasting remove the thyme leaves.   Gougères   Author note: Gougères are French cheese puffs. It is one of my favorite ways to make homemade rolls and feel fancy. These little cheese puffs are freezer friendly. Once baked, cool to room temperature and store in a freezer safe plastic bag. Reheat in the oven at 350 degrees for about 5-8 minutes. If you’re feeling fancy, you can pipe the dough into decorative shapes using a pastry bag. I prefer a spoon for a more rustic look.   Ingredients: 3/4 cup whole milk 1/4 cup water 1 stick unsalted butter 3/4 teaspoon kosher salt pinch of nutmeg pinch of paprika 1 cup flour 3 eggs 3/4 cup grated gruyere 3/4 cup grated white cheddar   Directions: Heat the oven to 400 degrees. In a sauce pan, combine the milk, water, butter, salt, nutmeg and paprika. Cook over medium-low heat until the butter is melted. Stir occasionally. Quickly pour the flour into the saucepan and stir vigorously with a wooden spoon. Continue to do this until the dough pulls away from the pan and forms a ball. Stir until the dough begins to slightly stick to the bottom of the pan (about two minutes). Remove from the heat and let cool for 1 minute. Add one egg at a time to the batter, stirring constantly. The dough will get a somewhat shiny gooey exterior. Add the cheese and stir well to combine. Spoon the dough into 1 1/4- 1 1/2 inch rounds onto a parchment lined baking sheet. Baked for 22-25 minutes, or until the gougeres are lightly browned.   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: 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. Place the saucepan on the stovetop. Cook over medium. Stir constantly. 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. Add the pumpkin. Cook for an additional 5 minutes. Continue to stir. 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. Serve cold topped with graham cracker crumbs and whipped cream. Read More

A Pleasant Little Football Menu

All Things Peach Pie Peaches

Thanksgiving Tips, Tricks and Recipes

3 Information Results For Vanilla bean

A Pleasant Little Football Menu

All Things Peach Pie Peaches

Thanksgiving Tips, Tricks and Recipes

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