Recipies 101 - Looking for a flavorful yet light brunch idea? Try this Spinach & Salmon Pastry recipe. Chef Janet Davis made it recently at a cooking demonstration class at Bloomingdale’s. It’s easy to make and delightfully delicious!
King Of Prussia, Pa - With March Madness beginning tomorrow, is gearing up for the big tournament with a specialty dish. Also See..Philly Loves Beer: Beer Madness Tournament
Prep Time: 5 minutes
Bake Time: 60 to 70 minutes
Cool Time: 2 hours
Yield: 8 servings
1 cup Karo® Light OR Dark Corn Syrup
1 cup sugar
2 tablespoons butter, melted
1 teaspoon Spice Islands® Pure Vanilla Extract
1-1/2 cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen** deep-dish pie crust
- Preheat oven to 350°F.
- Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
- Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
*To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet
RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is overbrowning, cover edges with foil.
NUTRITION TIP: To reduce calories, substitute new Karo® Lite Syrup for the Karo® Light or Dark Corn Syrup.
High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
VARIATION: coarsely chopped walnuts may be substituted for pecans to make a walnut pie.
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The Twisted Tail: Thyme after Thyme - “This cocktail is nice and seasonal but also very relevant and appropriate to Thanksgiving with the addition of cranberries. Every ingredient in Thyme after Thyme blends well together and pairs perfectly with the flavors of the season.” – George Reilly, Master Craftsmen and Owner of The Twisted Tail
Today's visit to the local market yealed some great finds so, we decided to make something out of the goods, which included two cucumbers, an eggplant and a small jar of sundried tomato spread. so we decided to make a slight variations on the "Eggplant Parmesan with Goat Cheese Sandwich" recipe and tossed together our favorite cucumber and tomato salad on the side. The result was incredible.
¾ cup sour cream, divided
1 tsp. finely chopped chives or green onions, plus more for garnish
8 oz. Borden® Cheese Medium Cheddar Chunk, divided
2 medium russet potatoes, peeled and chopped, about 1 lb.
2 tbsp. Borden® Butter
⅛ tsp. garlic powder
⅛ tsp. seasoned salt
⅛ tsp. dry mustard
¼ tsp. salt
15 bacon strips, cooked crisp and crumbled
1 cup beer batter dry mix
Oil, as needed for frying
MIX ½ cup sour cream and chopped chives or onions together in a small bowl. Refrigerate.
PREHEAT oven to 400°F. Shred ½ of cheese to make about 1 cup of shreds. Divide shreds into 8 piles, about 2 inches apart, on a silicone baking mat or parchment paper-lined cookie sheet and bake about 5 minutes or until cheese melts and becomes crisp. Let cool 5 minutes and remove from baking sheet.
Reduce oven temperature to 180°F.
PLACE potatoes in a medium saucepan and cover with cold water. Heat over medium-high heat and boil potatoes until they are tender; drain. Beat the potatoes with the butter in an electric mixer bowl fitted with a paddle on medium-low speed until smooth, then add ¼ cup sour cream and all seasonings. Stir in the crumbled bacon.
CUT the remaining 4 oz. cheese into 8 ½-inch cubes. Form balls of mashed potato mixture using an ice cream scoop. Make a small hole in center of each potato ball and fill with one cube cheese. Cover with additional mashed potato so cheese is hidden inside. Refrigerate until ready to fry.
HEAT oil in a large saucepan over medium-high heat to 375°F. Prepare beer batter according to package directions; dip each mashed potato ball into batter and deep-fry for about 5 minutes or until golden brown. Remove from oil and drain on paper towel. Reheat oil to 375°F between batches. Keep potato puffs warm in the holding oven.
PLACE potato puff on a plate; top with dollop of chive cream, a few chives and the cheddar crisp. Serve immediately.
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