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Monday, 22 January 2018 17:05

Apple-Dapple Coffee Cake

This crumbly coffee cake is studded with fresh apples for a tangy twist on a traditional favorite. Sweetened with maple syrup, sugar and cinnamon, this cake is best served warm for breakfast, brunch or a snack.

Total Time: 15 minutes

Hands-on Time: 15 minutes

Makes: 9 servings

Ingredients:

Directions:

  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, combine flour, baking powder and sugar.
  3. Cut 4 tablespoons butter into flour until the mixture resembles coarse crumbs.
  4. Add egg and milk, stir just to mix (do not over mix), and turn into greased 9x9-inch pan.
  5. Top with sliced apples and dot with 2 tablespoons butter.
  6. Sprinkle maple granules and cinnamon over the apples.
  7. Bake for 30 to 40 minutes, or until topping is golden and crisp.

 

Thursday, 21 December 2017 21:54

Adobo Shrimp Salad

There's something about succulent seasoned shrimp over a bed of crispy greens that screams summertime -- and this recipe is no exception. Chopped sweet pepper, tomato and avocado add substance and vegetal flavor to this salad while the shrimp gets a Southwestern kick from Frontier's Adobo Seasoning.

Total Time: 10 minutes.

Hands-on Time: 10 minutes.

Makes: 4 servings.

Ingredients:

  • 1/4 teaspoon Organic Ground Cayenne Chili Pepper.
  • 1 teaspoon Organic Fair Trade Certified Cane Sugar.
  • 1/2 teaspoon Organic Ground Paprika.
  • 1 teaspoon Organic Adobo Seasoning.
  • 1 teaspoon canola oil.
  • 1/3 cup lime juice.
  • 4 teaspoons olive oil.
  • 4 teaspoons apple cider vinegar.
  • 3 cups iceberg lettuce, cut into bite-sized pieces.
  • 2 cups spinach, stems removed and cut into bite-size pieces.
  • 1 diced avocado.
  • 1 chopped tomato.
  • 1/2 diced yellow bell pepper.
  • 1/2 pound thawed frozen shrimp, pre-cooked, peeled and de-veined.

Directions:

  1. To prepare the shrimp, mix shrimp, 1 teaspoon Adobo Seasoning, paprika, cayenne and canola oil in a zipper storage bag.
  2. Shake to coat and place in refrigerator to marinate for 30 minutes.
  3. After 30 minutes, heat a skillet over medium high and add contents of zipper storage bag.
  4. Cook shrimp until warmed through, about 3 to 5 minutes.
  5. In a medium bowl, whisk together lime juice, olive oil, apple cider vinegar, ½ teaspoon Adobo Seasoning and cane sugar until sugar is dissolved and liquids are combined.
  6. To assemble salad, toss lettuce with spinach in a salad bowl.
  7. Top with avocado, tomato and yellow bell pepper.
  8. Evenly place shrimp on top of vegetables, and then drizzle entire salad with lime dressing.
Thursday, 21 December 2017 21:38

New Orleans SnoBall Cocktail

Like the New Orleans SnoBall, a confection made with finely shaved, fluffy ice rather than the course, crunchy ice characteristic of a snow cone, this cocktail has a base and a “floater" and maintains its rich flavor all the way through. The spicy dark rum and condensed coffee with the cinnamon and vanilla simple syrup play a decadent role against the creamy, sweet coconut milk. You can serve it mixed or layered. Either way it's a delicious finale to a beautiful dinner or a fun, festive drink for a party.

Ingredients:

  • 1/2 teaspoon Coconut Flavor 2 fl. oz.
  • 1/2 teaspoon Papua New Guinea Vanilla Extract 2 fl. oz.
  • 1 tablespoon Organic Fair Trade Certified Cane Sugar 5 lb.
  • 1 cup Organic Fair Trade Certified Cane Sugar 5 lb.
  • 1 1/2 teaspoons Papua New Guinea Vanilla Extract 2 fl. oz.
  • 2 Organic 2 3/4" Korintje Cinnamon Sticks 1.28 oz.
  • 1 1/2 ounces condensed coffee.
  • 2 ounces dark spiced rum.
  • 1 1/2 ounces canned coconut milk.

Directions:

For the cocktail base and topper:

  1. Refrigerate coconut milk for at least 15 minutes while assembling the remaining ingredients.
  2. Into a shaker, pour 1 1/2-ounces simple syrup, condensed coffee and spiced rum.
  3. Gently shake to mix.
  4. Into a medium bowl, slowly pour the chilled coconut milk, being careful not to pour out the water, which will have separated from the milk during the cooling process.
  5. Add coconut extract, vanilla extract and cane sugar.
  6. Whisk until the mixture is well combined and slightly thicker.
  7. Fill glass with shaved ice. Pour the cocktail ingredients into the middle of the glass slowly until half full.
  8. Top with coconut mixture and simple syrup.
  9. Garnish with shaved dark chocolate.

For the simple syrup:

  1. In a small pot, combine sugar and water, bring to a boil and let simmer until sugar is dissolved.
  2. Place 3 cinnamon sticks into mixture, add vanilla extract, cover and let sit overnight.
  3. Store syrup in a tightly sealed container for up to 1 month.
Wednesday, 20 December 2017 18:45

Dairy-Free Coconut Eggnog

A rich, comforting drink, eggnog is like a Christmas cookie in a glass. The eggnog tradition began in 17th-century well-to-do European social gatherings as an adaptation of various milk and wine punches. Eggs and milk were scarce commodities in Europe, and you can thank the American colonists for the addition of rum when it was brought to the New World. Enjoy this dairy-free version of a classic holiday favorite!

Total Time: 10 minutes

Hands-on Time: 10 minutes

Makes: 4 servings

Ingredients:

  • Organic Ground Nutmeg 1.90 oz.
  • 6 Organic Whole Green Cardamom Pods 1 lb.
  • 1 Organic 2 3/4" Korintje Cinnamon Sticks 1.28 oz.
  • 5 Organic Allspice Powder 1.83 oz.
  • 1/2 cup Organic Fair Trade Certified Cane Sugar 5 lb.
  • 1 Organic Whole Vanilla Bean 1 bean.
  • 2 cans (13-ounces each) first pressed coconut milk.
  • 1 tablespoon white granulated sugar.
  • 4 egg yolks.
  • 4 egg whites.
  • 2/3 cup bourbon, brandy or aged rum (optional).

Directions:

  1. Combine the coconut milk and spices in a heavy-bottomed pan and bring to a simmer.
  2. In a stand mixer, beat the egg yolks and sugar until the yolks lighten in color.
  3. Stirring constantly, add 1/2 cup of hot coconut mixture to the yolks to temper (adding a little at a time to gently heat); once combined, add back to hot coconut mixture.
  4. Stir until mixture reaches 160 degrees or thick enough to coat the back of a metal spoon.
  5. Remove from heat, strain out the spices and chill. If desired, stir in the spirit at this time.
  6. When ready to serve, whisk the egg whites and 1 tablespoon sugar until stiff peaks form.
  7. Fold in the custard and pour into glasses.
  8. Top with grated nutmeg.
Monday, 22 January 2018 19:00

Almond Cookies

This sweet treat makes a perfect holiday cookie recipe. Topped with a whole almond, each cookie is not only well presented, but it tastes scrumptious, too.

Total Time: 15 minutes

Makes: 36 servings

Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. Grind 12 of the almonds to a fine powder.
  3. Cream butter and honey together.
  4. Add egg, ground almonds, and extracts.
  5. In another bowl, sift flour, baking powder, and salt.
  6. Add gradually to wet ingredients.
  7. Knead into a dough. (Add a drop of water or flour one at a time if necessary to make a kneadable consistency.)
  8. Pinch off small balls of dough and place on greased cookie sheet.
  9. Press flat into 1/2-inch thickness.
  10. Make an indention in top of each cookie and place a whole almond in each.
  11. Bake for 15 minutes.
Sunday, 30 July 2017 18:21

Bac’Uns Stuffed Mushrooms

Total Time: 30 minutes

Hands-on Time:15 minutes

Makes: 7 servings

Stuffed mushrooms make an easy and perfect one-bite nosh for parties or potlucks. In this recipe, mushrooms are stuffed with two kinds of creamy cheese, sour cream and topped with Bac'Uns for a vegetarian crunch. Serve mushrooms cold with marinara sauce as a dipping sauce.

Ingredients:

Directions:

  1. Rinse mushrooms. Gently remove stem and clean out the gills, creating a cavity to place stuffing.
  2. Set aside.
  3. In a large microwaveable mixing boil, combine cheeses, sour cream, Veggie Pepper and Bac'Uns.
  4. Place in microwave on high 2 to 3 minutes or until mixture is creamy.
  5. Fill mushroom caps with cheese mixture, then place on lightly greased cookie sheet.
  6. Broil on low 10 to 15 minutes, until cheese is golden brown and mushrooms are softened.
Monday, 22 January 2018 19:00

A Date with Maple Loaf

This is a dense quick bread, a bit like fruit cake, but without the reputation. Serve each slice with a dollop of vanilla yogurt on top.

Total Time: 1 hour

Hands-on Time:15 minutes

Makes: 20 servings

Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the flour, baking powder, spices and salt.
  3. Make a well in the center and set aside.
  4. In another bowl, combine the butter, syrup, water, lemon peel and eggs.
  5. Stir the wet ingredients into the dry ingredients.
  6. Fold in the dates, raisins, and pecans.
  7. Spread into an oiled loaf pan and bake until bread tests done, about 45 minutes.
Sunday, 29 November -0001 19:00

Bac’Uns Stuffed Mushrooms

Total Time: 30 minutes

Hands-on Time:15 minutes

Makes: 7 servings

Stuffed mushrooms make an easy and perfect one-bite nosh for parties or potlucks. In this recipe, mushrooms are stuffed with two kinds of creamy cheese, sour cream and topped with Bac'Uns for a vegetarian crunch. Serve mushrooms cold with marinara sauce as a dipping sauce.

Ingredients:

Directions:

  1. Rinse mushrooms. Gently remove stem and clean out the gills, creating a cavity to place stuffing.
  2. Set aside.
  3. In a large microwaveable mixing boil, combine cheeses, sour cream, Veggie Pepper and Bac'Uns.
  4. Place in microwave on high 2 to 3 minutes or until mixture is creamy.
  5. Fill mushroom caps with cheese mixture, then place on lightly greased cookie sheet.
  6. Broil on low 10 to 15 minutes, until cheese is golden brown and mushrooms are softened.
Tuesday, 25 July 2017 14:35

Asian Slaw

Total Time: 15 minutes

Hands-on Time:15 minutes

Makes: 10 servings

For an Asian twist on traditional slaw, this recipe offers the distinctive umami you can expect in Asian cuisine. Crunchy vegetables such as broccoli, bamboo shoots, water chestnuts and carrots get an overhaul with soy sauce, peanut butter and Oriental Seasoning. Serve as a side dish with meat or sandwiches, or make into a stir fry.

Ingredients:

  • 1/4 cup Organic Fair Trade Certified Cane Sugar
  • 3 broccoli stalks
  • 1 can bamboo shoots
  • 1 can water chestnuts
  • 1/2 cup white rice vinegar
  • 1 cup shredded carrots
  • 1/2 cup sesame oil
  • 1/2 cup low sodium soy sauce
  • 1 teaspoon lemon or lime juice
  • 2 teaspoons unsalted peanut butter

Directions:

  1. Cut off the floret tops from the broccoli and finely dice.
  2. Shred the broccoli stalks.
  3. Dice the bamboo shoots and water chestnuts.
  4. Combine all these and the carrots in a large mixing bowl.
  5. In a medium mixing bowl, whisk together all the liquid ingredients, then the peanut butter, until evenly dispersed.
  6. Whisk in Oriental Seasoning and toss with the prepared vegetables.
  7. Serve immediately or chill until served.
Sunday, 29 November -0001 19:00

Asian Slaw

Total Time: 15 minutes

Hands-on Time:15 minutes

Makes: 10 servings

For an Asian twist on traditional slaw, this recipe offers the distinctive umami you can expect in Asian cuisine. Crunchy vegetables such as broccoli, bamboo shoots, water chestnuts and carrots get an overhaul with soy sauce, peanut butter and Oriental Seasoning. Serve as a side dish with meat or sandwiches, or make into a stir fry.

Ingredients:

  • 1/4 cup Organic Fair Trade Certified Cane Sugar
  • 3 broccoli stalks
  • 1 can bamboo shoots
  • 1 can water chestnuts
  • 1/2 cup white rice vinegar
  • 1 cup shredded carrots
  • 1/2 cup sesame oil
  • 1/2 cup low sodium soy sauce
  • 1 teaspoon lemon or lime juice
  • 2 teaspoons unsalted peanut butter

Directions:

  1. Cut off the floret tops from the broccoli and finely dice.
  2. Shred the broccoli stalks.
  3. Dice the bamboo shoots and water chestnuts.
  4. Combine all these and the carrots in a large mixing bowl.
  5. In a medium mixing bowl, whisk together all the liquid ingredients, then the peanut butter, until evenly dispersed.
  6. Whisk in Oriental Seasoning and toss with the prepared vegetables.
  7. Serve immediately or chill until served.
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