Golf Girl Cupcakes

I have more female friends that golf than male friends. This cupcake idea is for them! Actually, I think it would make a darling place card. I made the cupcakes and frosting from scratch and for the cupcakes, I concocted a brown sugar almond recipe, but wasn't completely thrilled with the outcome. (I'll work on it and post later because the batter was one of those that you eat like soup it was soooo good. The ingredient chemistry was off for the baking process and they were too spongy.) The frosting was amazing, so here's the recipe!

Coconut, Lemon, Cream Cheese Buttercream Frosting

1/4 cup cream cheese, room temperature
1/4 cup butter, room temperature
3 cups powdered sugar
2 tablespoons milk
1 teaspoon fresh lemon juice

Add ingredients into a bowl and beat until blended. Tint green to make the frosting look like grass and ice baked cupcakes.

Photo Credit: John Sparano

Valentine's Day Candy

Here are some pix from the article I just wrote for Celebrations.com about

Homemade Valentine's Day Candy (recipes)

Photo Credit: Jeanne Benedict

Soba Noodles with Sesame Seeds and Shiso Leaves

We received a sushi-making basket for Christmas from my brother-in-law that included a package of soba noodles and this awesome seasoning, "Eden Shake," which is described as "sesame and sea vegetable seasoning." Well let me tell you, I am eating that seasoning like it was a bag of nuts! The sesame seeds are so tender, as if toasted for snacking, and the shiso leaves in the blend are exquisite. Soba noodles are basically a buckwheat flour Japanese noodle. Shiso leaves are from the mint family and this seasoning from Eden Foods contains a pickled and powdered preparation that is excellent. I created this recipe the other day, and felt very healthy eating it! If you've read many of my blog entries, you have probably figured out that I'm all about the cream and the butter. But, a healthy dish every now and then is ok.

Soba Noodles with Sesame Seeds and Shiso Leaves

1/4 cup organic sesame oil (unrefined)
1 tablespoon Eden Shake Sesame and Sea Vegetable Seasoning
2 tablespoons Mirin
2 cloves garlic, minced
4 tablespoons soy sauce
1 (8 oz.) package soba noodles

Whisk together all ingredients, except for soba noodles, in a large bowl. Cook noodles according to package directions; drain in a colander. Add hot noodles to mixture and toss to coat. Serve immediately!

Makes about 2 servings

Photo Credit: John Sparano

Homemade Toffee

Could there be anything better than toffee? This morsel of glassy, caramelly, deliciousness has a little story. About 5 years ago, I attended a sport party, probably the Super Bowl, where a woman brought homemade toffee. Since then, each time we go to the home where the party was hosted, I ask about this woman and when she'll be at another party so I can quiz her about toffee. That day finally arrived about a week ago and to my amazement -- the recipe was extremely easy (just a lot of stirring)! So I made a batch. The most important thing to remember about toffee is to cook it long enough to where the butter is almost burnt so you get that great color. I don't use a candy thermometer, just eyeball it, but you do need to watch that pot!

Homemade Toffee

1 cup butter
1 cup sugar
1 cup chocolate chips
1 cup chopped almonds

Add butter and sugar into a heavy medium pot. Cook, stirring constanly, over high heat for about 8 to 10 minutes.

The stages to look for: butter will melt and blend with the sugar, butter will foam, mixture will start to get sticky like taffy, mixture will quickly start to turn amber - this is when you take it off the heat! Pour mixture on to an ungreased baking sheet that doesn't have a coating such as Teflon.

At this point, the woman who shared the recipe just puts semi-sweet chocolate chips on the hot toffee, which melts them, and sprinkles the almonds on top. I chose to let the toffee cool and harden, then melted milk chocolate chips and smoothed them on top. Sprinkle almonds over the chocolate and you're good to go!

Makes about half a baking sheet; @ 8X8-inch toffee rectangle

Photo Credit: John Sparano

Caviar Topped Triple Layer Cheese Torte

O.K. I know I always say, "This is my favorite recipe!" But, really, truly, honestly, this one for a Caviar Topped Triple Layer Cheese Torte absolutely is!

This is a total low-maintenance party food meaning that you set it out and walk away. With 100 servings of pure luciousness, you'll have little buffet replenishing at a party and many recipe requests.

Now there are always those who aren't fans of fish eggs. So, you can easily swap out the caviar for minced olive or tapenade and give the torte and Italian feel.

Caviar Topped Triple Layer Cheese Torte

2 (8-oz.) packages cream cheese
1 cup finely chopped red onion
16 eggs, hard-boiled, coarsely chopped
1/2 cup mayonnaise
1 teaspoon salt, divided
1/2 teaspoon white pepper, divided
4 large, ripe avocados, mashed
1/2 clove garlic, minced
2 teaspoons lemon juice
12 oz. black caviar or lumpfish roe
2 oz. red caviar or lumpfish roe

Mix together cream cheese and red onion until combined. Cover bowl and set aside.

In another bowl, mix together eggs, mayonnaise, and 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover bowl and set aside.

In another bowl, mix together avocados, garlic, and lemon juice along with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover bowl and set aside.

Layer ingredients into an 8-inch spring-form pan. Spread egg mixture on bottom and smooth top surface until even. Spread avocado mixture on top of egg and smooth top surface until even. Spread cream cheese mixture on top of avocado and smooth top surface until even. Cover and chill until ready to serve.

Just before serving, spread an even layer of black caviar on top surface and create a red caviar star in torte center. Cut out a 5-point star, approximately 4 inches in diameter from thin cardboard. Remove torte from refrigerator. Place the torte on a flat tray or platter. Undo the spring-form pan latch. Carefully run a knife around the edge of the torte to loosen from the pan. Gently lift off the pan's collar. Place cardboard star on top in center of torte. Spread black caviar on top of torte around outline of star. Remove cardboard star and fill in star shape with red caviar or roe.

Wipe the side of the serving tray if necessary. Set crackers around the base of the torte and serve with a butter knife to cut into the torte and spread on crackers.

Makes 100 servings

Photo Credit: John Sparano

Pink Party Food

I did a TV segment today on KTLA with a pink theme and thought these food ideas would be great for a bridal or baby shower.

The Pink Chocolate-Covered Brie Topped with Pear, Red Onion, and Rosemary Chutney recipe below is one of my favorites for parties, but I usually and make it with white chocolate and a cranberry rosemary chutney.

The shrimp cocktail doesn't have a recipe as I just put a pink diamond paperweight on an upside down glass bowl and set it in a giant Margarita glass. I used a couple of glue dots to keep the pink diamond from slipping off the bowl (you could also use museum wax). I also put a big pink diamond paperweight in the bottom of the glass. The table was stunningly pink! Enjoy!

Pink Chocolate-Covered Brie Topped with Pear, Red Onion, and Rosemary Chutney

1 cup diced pears
1/2 cup diced red onion
1 teaspoon finely chopped rosemary
3 tablespoons brown sugar
2 tablespoons white wine vinegar
Rosemary sprig garnish
1 (13.2 oz.) wheel Baby Brie
1 cup pink melting chocolates (Candy Melts)
Water crackers

Place diced pears, onion, chopped rosemary, brown sugar, and vinegar in a small saucepan and stir to combine. Cook over low heat for 10 minutes until ingredients are tender. Cool to room temperature before serving..

Remove the white rind on the top and sides of Brie and place on your serving platter. Melt pink melting chocolate in the microwave, in 10-second increments, stirring after each time until the consistency is smooth and creamy..

Immediately spread a thin layer of chocolate on top and sides of Brie. For a smoother finish spread another layer of chocolate over the first. Top Brie with chutney and garnish with a rosemary sprig. Serve with crackers..

Makes about 20 appetizer servings

Christmas Tree Crudite'

Ever since I created this idea for a holiday appearance on Live with Regis and Kelly, I've been wanting to reconstruct it to take a photo and post it on my a blog.

I received more questions about how to make this crudite' display from the TV segment than any other food or decor ideas.

It's a time-consuming process (maybe an hour or two!) but you could make it the day before a party and keep it fresh by covering the veggies with wet paper towels and putting it in the refrigerator.

Helping hands can come from the kids, as my daughter inserted toothpicks into the veggies and then I inserted them into the tree base.

This would make a festive centerpiece on a holiday party table or a nice side table veggie arrangement for a more casual Christmas get together!

Christmas Tree Crudite'

2 heads green cabbage (1 small and 1 large)
2 bamboo skewers cut in half
1 box toothpicks
Green floral wire (1 paddle wheel of @22-gauge wire)
Wire cutters
Small star-shaped cookie cutter
2 - 3 big bunches of kale, rinsed
1 head purple kale
1- 2 heads broccoli, rinsed
1 - 2 heads cauliflower, rinsed
1 bag baby carrots, rinsed
1 carton cherry tomatoes, rinsed
1 large yellow pepper, rinsed
(and any other vegetables that you like)

1. To make tree base structure: Trim the bottom (stem end) of the large cabbage a bit so it will rest level and place it on your serving platter. (I like to use a cake stand). Slice off a bit of the top part of the cabbage so you have a flat surface on which to place the smaller cabbage.

Insert bamboo skewers into the top of the base cabbage. Trim off a little of the rounded end (not the stem end) on the smaller cabbage so it is flat. Place the smaller cabbage, cut side down, on to the base cabbage and on to the skewers so they are secured to each other. The stem end of the smaller cabbage should be at the top of the tree base.

Check out the shape of your tree and trim the sides starting at the top going down to the base to give it more of a conical form. You only have to do this a little and mostly at the top. I usually start building up the tree with kale and veggies and then trim where necessary.

2. Using wire cutters, cut green floral wire into 40 (1-inch long) pieces and 20 (2-inch long) pieces. Bend wire pieces into a hair-pin shape.

Start building a vertical row of tree "leaves" using kale stems. I find it easiest to make the middle garland that winds up the tree and build additional rows of vegetables and kale above and below the main garland so all rows appear even. (TIP: If you have trouble visualizing the natural line of garland up a tree take a ribbon and let it wind once around the tree from top to bottom as a general guide.)

Begin at the tree base, placing the kale's leafy side pointing down and stem side pointing up; break off excess stem. Insert the bended floral wire to discreetly anchor the kale in place. Overlap the leafy end of the kale as you place another stem up the tree and secure it with the floral wire.

3. After you have one kale row, add a row of veggies. Cut veggies with stems, such as broccoli and cauliflower, close to the floret and insert a toothpick into the end. Insert the toothpick into the cabbage base just above the kale garland. Use larger florets at the base and smaller ones at the tree top. It may be necessary to break toothpicks in half so they don't poke out of the top of the veggie.

For carrots, simply insert a toothpick into the end and then into the tree. Carrots are the most difficult veggie to work with. Toward the tree top, you may have to cut carrots in half so they look right and are along the same plane as the lower carrots.

For cherry tomatoes, insert the toothpick into the cabbage base first and then put the tomatoes on the toothpicks, otherwise you may squish them (I have sqaushed many a tomato!).

4. Continue building rows of kale and vegetables up the tree. Tear off piece of purple kale and slip them above the rows of veggies like I did (see photo) for a colorful accent. Place kale around the bottom of the tree to fill it out.

Remember, you are making an edible work of art so you will be trimming the cabbage, adjusting kale, and possibly cutting more floral wire pieces to suit your work in progress. Your end result will be unique, beautiful, and a creative centerpiece that your guests will admire.

5. Cut the yellow pepper in half lengthwise and remove the stem and seeds. Flatten it out, cut side down, and use a star-shaped coolie cutter to make the tree's star. Insert a toothpick into the top of the tree and slide the star on top as a festive finishing touch.

6. Place a bowl of your favorite dip next to the tree for guests to enjoy. I’ve found that most people love to look at this tree and view it as décor although the intent is for them to pull the vegetables off the tree and eat them. A variety of vegetables around the base of the tree on your large platter is a good idea if you wish to use the Christmas Tree Crudite' as décor only. Also, prepare extra vegetables with toothpicks to replace those that guests have eaten during the party when the tree is looking sparse.

GENERAL TIPS:

• During the tree building process step back and “eyeball” the tree shape from all angles to make sure you are making a nice, even cone shape. Trim kale or adjust vegetables as necessary.
• To make this tree a day in advance, store your tree wrapped in moist paper towels and plastic wrap and keep refrigerated until serving.
  

Snowman Mashed Potatoes

I made this little snowman today and snapped a shot with my new camera! Here's how to make him:

Snowman Mashed Potatoes

Mashed potatoes (stiff)
Small and large olives
Roasted red pepper (from jar)
Chow mein noodles
Carrot

1. Form mashed potatoes into the balls for the snowman's body using your hands. Stack the snowman balls on the plate you are going to serve him on.

2. Slice a large olive round for the base of his hat and set it on the snowman's head. Slice off the ends of a small olive for his hat and set it on the base.

3. Cut some large olives in half lengthwise. Use a straw to punch out the eyes and buttons. (Tip: after you insert the straw into the olive, blow into it to get the olive circles out.) Apply the eyes and buttons to the snowman.

4. Cut a carrot into a traingle for his nose and stick it into his head.

5. Cut a long roasted red pepper strip into a scarf for the snowman. Pat the pepper dry so it has less chance of staining the mashed potatoes red. Wrap the scarf around the snowman's neck.

6. Insert chow mein noodles into the snowman for his arms and serve!

Salmon Coulibiac

I recently posted a video on Twitter from my music video series "Recipes That Rock" where I make one of my favorite dishes, Salmon Coulibiac. A flood of fab comments from my fellow "Twibes" about how much they liked the video and wanted the recipe pointed out the fact that I had never put it on my blog. So here it is! (Forgive the photo, it was taken before I got my new camera!)

“Coulibiac” is a French-inspired dish from Russia that originated around 1900. The word itself translates to “fish pie,” and the dish consists of layers of fish, rice, and vegetables all wrapped up in a puff pastry loaf. I like to finish off my Coulibiac with a beautiful latticework design on top, which makes for a stunning main entrée at a dinner party.

Salmon Coulibiac

1 (48 fl. oz.) container chicken broth
olive oil
2 cups dry orzo (a pasta shaped like rice)
2 tablespoons butter
1 medium brown onion, diced
2 tablespoons light brown sugar
12 cups raw spinach
1/4 cup cream sherry
1/2 cup heavy cream
2 (8 oz.) packages sliced mushrooms
3 large sheets of puff pastry (2 – 1.1 lb. packages Pepperidge Farm each with 2 sheets)
1 egg, lightly beaten
2 lb. salmon fillet, skinned and deboned
Salt and pepper

Pour chicken broth and 1 tablespoon olive oil into a large pot and bring to boil over high heat. Add orzo and cook until tender, about 10 minutes. Drain in a colander and pour into a medium bowl.

Add 1 tablespoon butter and 1 tablespoon olive oil into a large skillet over medium high heat until butter melts. Add onions and sauté until they start to brown. Stir in brown sugar and cook for 2 minutes more until sugar caramelizes. Remove from heart and stir into orzo until combined. Salt and pepper to taste.

Heat 2 tablespoons olive oil in a large skillet over medium heat and add spinach. Allow spinach to cook down a bit, stirring frequently. Continue to add remaining spinach and cook until spinach has reduced to half the initial amount. Add more oil if necessary should the spinach stick to the pan. Add sherry and cook until sherry reduces by one-third. Reduce heat to medium-low and stir in cream. Cook, stirring occasionally, until cream thickens, about 5 to 8 minutes. Remove from heat and pour into a large bowl.

Add remaining tablespoon butter and 1 tablespoon of olive oil into a large skillet over medium high heat until butter melts. Add mushrooms and cook, stirring frequently, until mushrooms brown, about 10 minutes. Remove from heat and stir into spinach until incorporated. Salt and pepper to taste.

Cut a sheet of parchment paper to fit a large baking sheet. Tip: Use pea-size scraps of puff pastry under the corners of the parchment to adhere it to the baking sheet.

Allow puff pastry to thaw at room temperature for about 30 minutes or until it is easy to handle. Place a 10 x 15 inch sheet of puff pastry on work surface and roll out the sheet to where its dimensions are about 3 inches wider and longer than the salmon. Brush the surface of the puff pastry with beaten egg. Center the salmon on the puff pastry. Spoon the orzo on top of the salmon in a compact even layer. Spoon the spinach on top of the orzo in a compact even layer. Brush the exposed area of the puff pastry with beaten egg and bring it up on to the salmon on all sides.

Roll out another sheet of puff pastry large enough so that it will drape completely over the layered ingredients on the salmon with excess pastry to tuck underneath. Center the puff pastry sheet over the salmon and place it over the layered ingredients. Lift the edges of the puff pastry and brush the underside with egg. Tuck the edges neatly under the salmon so you have a compact and completely sealed loaf.

To create the latticework design on top, roll out the remaining puff pastry just a bit to smooth any package creases. Cut 1-inch wide by 10-inch long strips. Brush the surface of the salmon loaf with egg. Then, brush each strip with a lightly beaten egg and place each strip, spaced 1 inch apart, over the salmon diagonally. Interweave the strips 1 inch apart on the opposing diagonal into a latticework pattern. Cut ivy leaves from the remaining puff pastry and brush with egg; apply to the latticework pattern. You can prepare the Coulibiac up to this point on the same day you are planning to serve it. Wrap the prepared loaf with plastic wrap and refrigerate.

About 45 minutes before serving, heat oven to 350 degrees. Brush the surface of the pastry with beaten egg. Bake for 25 to 30 minutes until golden brown. Remove Coulibiac from the oven and let it rest on the baking sheet for 20 minutes. You can gently place the entire Coulibiac on a large platter and serve family style for a fabulous presentation. Or slice the loaf into 1 ½-inch wide portions and use a spatula to place each slice on individual plates. Serve hot with a white wine cream sauce.

Makes 6 to 8 servings

Rose Parade Nuvo Sparkling Cocktail

I know what you're thinking....wish I had one of those, pronto!

I've partnered with Nuvo Sparkling Liqueur for the holidays. Not only does the gorgeous pink color make me feel festive, its sophisticated ingredients really appeal to my epicurean sensibilities.

Nuvo is the first sparkling liqueur and is made with vodka, a splash of French sparkling wine, and natural fruit nectar to achieve a harmonious balance. The wine is made up of Chardonnay with a touch of Pinot Noir. It is infused with raspberry, peach, and strawberry fruits, all of which are lively on the palate and refreshing.

Celebs like Jamie Foxx, Kim Kardashian, Brooke Shields, and more are fans of Nuvo Sparkling Liqueur.

I think this bubbly liqueur would be perfect for a Rose Parade Party on New Year's Day so here's a simple brunch cocktail using organic rose petals as a garnish!

Rose Parade Nuvo Sparkling Cocktail

• 4 oz. Nuvo Sparkling Liqueur


• 2 oz. cold sparkling water


• Pink organic rose petals

Add Nuvo and sparkling water into a flute and garnish with organic rose petals.

Halloween Kid Food by Jeanne Benedict on KTLA

Watch the video where Jeanne makes this Halloween Kid Food on KTLA!

Witch Obento Box

Many are familiar with classic wooden obento boxes where compartments hold a balanced Japanese meal for the diner. The tradition of creating a “bento” box for children so that they may enjoy a nutritious homemade and artistic meal for lunch at school has migrated from Japan to the United States. This bewitching Halloween obento is a great way to give kids the taste of the holiday at school along with a substantial lunch.

1. Tint cooked short grain rice blue with food coloring.

2. Create Halloween shapes from cooked vegetables to accent the obento. I used a purple potato for the moon and spelled out “Halloween” using Spaghettio’s alphabet letters. I used an orange yam to make a Jack O’Lantern and canapé cutters on red and yellow pepper to make to stars and flowers. Broccoli florets finished off the design in the rice and got the greens in!

3. To make the witch: I cut out a witch shape from Provolone cheese and then cut out nori (seawood sheets) a bit smaller in the same shape to accent the cheese on top. Bologna made her face with nori eyes and a red pepper mouth. I used a scallion for the broom with a red pepper band.

Huge Halloween “Pumpkin Bun” for Burgers

I love hunting for pumpkins each year to fit my family’s holiday craft plans! I always go to Toluca Lake Florist’s pumpkin farm where they have a petting zoo and kid-friendly maze!

1. Find an oblong pumpkin, which will replicate the huge hamburger bun. Place the pumpkin on its side and cut away the stem. Cut a wedge out of the front side of the pumpkin (see photo) so it looks like an open hamburger bun. Remove pulp and seeds from inside.

2. Dry some pumpkin seeds and glue them on the top of the pumpkin to look like sesame seeds.

3. Add romaine lettuce to the bottom portion of the pumpkin and overflowing down the front side. Pile burgers, cheese slices, pickles, tomatoes, and onions on the lettuce to create a family style platter of burgers in a fab pumpkin bun!

"Boo" Spaghetti

My 6-year-old daughter eats pasta and not much else. I came up with this simple idea to make sure she would have a full tummy before trick-or-treating.

1. Cook spaghetti according to package directions, making sure to keep some long noodles intact, as opposed to breaking them to fit into the pot.

2. Line a cookie sheet with foil. Pull a noodle out and form the word "boo" on the foil; make a few.

3. Bake at 350 degrees for about 5 minutes until firm and place your "boos" on top of red sauce on spaghetti.

Ghost-adas

Tortillas are so easy to work with and ideal for Halloween. The topper on this Ghost-ada is a flour tortilla cut into the shape of a ghost with a couple of holes for his eyes and mouth.

1. Cut flour tortillas into ghost shapes. Place ghosts on a baking sheet and cook for 5 to 8 minutes at 350 degrees until crisp and a bit browned. Also, bake up a large (@8-inch) round tortilla for the Ghost-ada base.

2. Pile ingredients on to the tostada base starting with ground meat or refried beans, shredded lettuce, shredded cheese, guacamole, sour cream, and a ghost tortilla chip as a garnish.

3. Add piles of black beans, corn, and tomatoes around the perimeter of the Ghost-ada for pizzazz.

Jack O' Lantern Cheeseburgers

1. Cheese slices cut into the shape of a Jack O'Lantern top burgers for a super simple Halloween meal!

2. Use a pumpkin or Jack O’Lantern cookie cutter to cut out shapes from American or cheddar cheese slices.

3. Make Jack’s face by cutting out triangles for eyes and a toothy grin, or cut red pepper triangles into eyes and use an olive for his mouth!

4. Grill up a batch of burgers and when they’re almost done place a Jack O’Lantern cheese on top. Serve hot on a bun.

Halloween Chicken Soup in a Pumpkin with Bat Grilled Cheese

A wee pumpkin full of soup makes a great bowl for the classic chicken noodle with Halloween “bat” grilled cheese sandwiches.

1. Find a small pumpkin to be a soup bowl. Cut a lid out of the pumpkin and scoop out the pumpkin’s pulp and seeds from inside.

2. Use a bat or Halloween shaped cookie cutter to cut out bread and cheese for grilled (or toasted) cheese sandwiches. Assemble the cheese in between bread slices and grill or toast it.

3. Heat chicken soup, pour it into the pumpkin, and serve with bat grilled cheese sandwiches.

"Boo" Spaghetti

I made this fun "Boo" Spaghetti for dinner the other day while experimenting for Halloween!

• Cook spaghetti according to package directions, making sure to keep some long noodles intact, as opposed to breaking them to fit into the pot.
  
• Line a cookie sheet with foil. Pull a noodle out and form the word "boo" on the foil; make a few.


• Bake at 350 degrees for 3 to 5 minutes until firm and place your "boos" on top of red sauce on pasta!

Del Monte Fruit Chillers Blogger Event

My friends at Del Monte invited me to a fab event at New York's Soho House to introduce bloggers to Del Monte Fruit Chillers Freeze & Eat Tubes. Given that the temperature outside was over 100 degrees that day, all were more than thrilled with the sorbet treats!

I had received some in the mail earlier in the month and gave the 2 flavors, Strawberry Snow Storm and Grape Berry Blizzard, to the "in-house" testers: my kids. My 5-year-old daughter gave them a big thumbs up, and my 11-year-old son pretty munched the whole box!

Here's the cool thing about these sorbet tubes:

*Each carton contains 1lb. of real fruit.

*There are 8 (2 oz.) tubes per carton and the retail price is @$2.89 (about 36 cents per tube).

*No artificial flavors or corn syrup. Plus, they're a great source of vitamin C, fat free, and only 55 calories!

*The tubes are made of a sturdy material with a fun design.

*You'll find the tubes in the canned food aisle of the grocery store, as opposed to the frozen food section, so you don't have to worry about them melting in the grocery cart. Just freeze them overnight when you get home!

Many of the bloggers at the event were moms who really appreciated both the 1lb. of fruit in each carton and the 55 calories per tube!

I like the Fruit Chillers as a healthy kid snack, but have also used them as a sorbet for dinner parties and a quick ingredient in recipes like the one below. For more recipes and tips visit the Del Monte Fruit Chillers® website. Enjoy!

Creamy Fruit Chillers® Pie

Impress your guests with a chilled pie that makes a wonderful end to a fancy dinner.

Prep time: 5 minutes Freeze time: Overnight
Servings: 8

INGREDIENTS:

• Four 4.5 oz. cups of Del Monte Fruit Chillers®, any flavor, at room temperature
• 1 cup low-fat vanilla yogurt or whipped topping
• One 9-inch prepared chocolate or graham cracker crust

DIRECTIONS:

Combine room temperature Fruit Chillers sorbet and yogurt in bowl; mix well. Pour mixture into prepared crust. Cover with freezer-safe plastic wrap and freeze overnight until firm. When ready to serve, remove from freezer about 10 minutes before serving and, if desired, decorate top with additional yogurt, fresh berries, or sprig of mint.

VARIATION:

Instead of mixing well, use a fork or spoon to make swirl patterns before pouring into crust and freezing.

Pictured Above: Bryson from Del Monte and Jeanne Benedict

Photo Credit: Bobby Marro

Ginger Butter Carrots

Summer has been busy (as you can tell from the few posts I've done!). We had a friend over for dinner last night and being a bit tired of bbq, I decided to make an easy meal. But, I still wanted it to have a flair so this simple side dish was perfect.

• 3 tablespoons butter
• 1/2 teaspoon minced garlic
• 1 teaspoon minced gingeroot (peeled)
• 2 cups julienne carrots

Melt butter, garlic, and ginger in a skillet over medium-high heat. Add carrots and saute for about 8 minutes until carrots are tender and slightly browned on the edges. Season with salt and serve hot.

Makes 2 to 4 servings

Photo Credit: Rochelle Billow

Tuna with Toasted Mustard Seed and Capers on Wonton Squares

While the tuna in this appetizer is prepared rare, you could easily sear the fillet for a fully cooked preparation of this recipe.

The toasted mustard seeds add a smoky dimension to the lemon juice and caper blend.

Most wonton wrappers are packaged as circles or 4-inch squares. Simply stack the square wrappers, and quarter them to make your 2-inch appetizer squares for this recipe.

• 1/4 cup olive oil
• 2 tablespoons mustard seed
• 3 tablespoons capers
• 2 tablespoons fresh lemon juice
• ½ teaspoon salt
• 1 lb. sushi grade tuna fillet, minced
• Vegetable oil
• 48 (2-inch square) wonton wrappers

Heat oil and mustard seed in a small saucepan over medium-high heat until seeds begin to pop, about 3 minutes. Remove from heat and cool.

Add capers, lemon juice, salt, and mustard seed oil into a bowl and stir to combine. Toss minced tuna with mixture and mix until tuna is coated. Cover and refrigerate until ready to serve.

To make wonton squares: Heat about 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add wonton squares and fry until golden brown on underside, about 30 to 60 seconds. Flip the squares and fry until the other side is browned, about 30 seconds more. Remove squares on to a bed of paper towels to absorb excess oil. Repeat process for as

When ready to serve, top each square with about 1 teaspoon of tuna and arrange on a serving platter.

Makes about 48 appetizers

Photo Credit: Stu Spivak on Flickr.

The New Gibson

Poolside cocktails can be tough for guys. I know my husband is not a fan of "fru fru" summer drinks like Pina Coladas. A Margarita is about as blended as he gets. While a Martini may be too "Mad Men" for poolside sipping during the day, this New Gibson cocktail with a splash of onion juice and sleek chive spears quenches without compromise.

• 1 oz. premium Gin
• 1/2 oz. dry Vermouth
• 3 oz. club soda
• splash of cocktail onion juice
• Chive spears
  
  Add gin, vermouth, club soda and onion juice over ice in a tall glass.
  Garnish with a couple of chive spears and serve.

Savory Éclairs with Spicy Crab Salad

I have a passion for vintage cookbooks. What's most remarkable about books from around 1920 and before are the chapters devoted to those convalescing at home with "receipts" for bouillon and consomme' designed to cure what ails one. Nice start for a delicious recipe, eh? "Remember all those diseases we used to fear around the turn of the century, and BTW, here's a great recipe for an afternoon tea!" I was inspired to make these Savory Eclairs from an old cookbook menu for a ladies' lunch. The original recipe listed tuna salad, but I thought crab a more contemporary choice. Pate a choux, the dough prepared for eclairs and cream puffs, is pretty easy to make and really tasty when seasoned in a unique way. Just sift dry spices in with the flour. I plan on experimenting with lemon peel and rosemary eclairs and may even a ginger-cinnamon blend eclair as a shell for curried chicken salad.

Spicy Crab Salad

• 4 large eggs
• 1 cup canned crabmeat
• 2 tablespoons Mayonnaise
• 1 tablespoon minced chives plus chive stems
• 1/4 teaspoon salt
• 4 Savory Éclair Shells (recipe below)
  

Place eggs in a medium saucepan and cover completely with water. Bring to a boil over medium-high heat and then continue to cook the eggs for 15 minutes. Drain and rinse under cold running water.

When cool to the touch, peel eggs and finely chop. Add eggs and crab to a mixing bowl. Stir in Mayonnaise, chives and salt until combined. Use immediately or cover and refrigerate up to 24 hours. When ready to serve, slice an éclair in half lengthwise and spoon crab salad on bottom éclair half. Place top éclair half on crab salad and serve immediately.

Makes about 2 cups

Savory Éclair Shells

• 1 cup flour
• 1 teaspoon salt
• ½ teaspoon cayenne pepper
• ½ teaspoon garlic powder
• 1 cup water
• 6 tablespoons butter
• 4 eggs

Preheat oven to 425F. Sift together dry ingredients and set aside. Combine water and butter in a small pot over medium heat and bring to a boil. Remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.

Return the pot to high heat and cook, stirring constantly, for about one minute. The mixture will form a dough ball and coat the pan with a thin film.

Transfer the dough into a bowl and stir for a minute to release some of the heat. Add the eggs, one at a time, stirring each one to fully incorporate before adding the next. Stir vigorously until thickened.

Fit a pastry bag with a wide round tip and fill with the warm dough. Line a baking sheet with parchment or wax paper and adhere it to the tray with a little dab of the dough at each corner.

Pipe 2-inch long mounds about 2 inches apart on the baking. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until golden brown. Turn off oven and allow the éclairs to dry for another 10 minutes. Remove from the oven and use immediately or when cool.

Makes about 24 éclairs

Luau Recipe "Mai Tai" Salsa

LUAU PARTY SUPPLIES AND DECOR

Luaus are the #1 summer party theme and there are a ton of awesome luau party supplies available from cool retro floral designs on paper goods to classic tiki mugs and decor. So why is it that luau food is somewhat limited to Kaluha Pork, Mahi Mahi, and Coconut Pudding? In an effort to offer recipes as colorful as the landscape of the Hawaiian Islands, I've come up with a Mai Tai Salsa which is a tasty luau appetizer when served with taro or tortilla chips.

• 1 1/2 cup seeded, diced Roma tomatoes
• 3/4 cup diced papaya
• 1/2 cup diced red onion
• 1/3 cup finely chopped cilantro leaves
• 1 tablespoon orange zest
• 1 tablespoon fresh lime juice
• 1 tablespoon pineapple juice
• 1 teaspoon Jamaican rum
• 1 tablespoon Amaretto or crème de almond
• 1/2 teaspoon salt

Add all ingredients into a bowl and stir to combine. Cover salsa and refrigerate until ready to serve. Let salsa stand for 1 hour at room temperature before serving so flavors blend. Serve along with taro chips or tortilla chips in a bowl.

Makes about 2 cups; about 10 to 12 servings

Pineapple Curry Hummus

Try this tropical flavored hummus at a luau, barbecue, or outdoor party.

1 clove garlic
1 (15 oz.) can garbanzo beans
3 tablesppons pineapple chunks
1 teaspoon yellow curry
1/8 teaspoon salt
1/4 cup canola oil

Place garlic in a food processor and process until minced. Add beans, pineapple, curry, coconut milk and salt, and process into a puree.

With processor running, slowly add oil in a steady stream through the feed tube. Process until mixture thickens, about 1 - 2 minute.

Spoon into serving dish and serve as a spread for bread or crackers. Store in an airtight container in the refrigerator. Bring to room temperature before serving.

Makes about 1 cup

Chicken Piccata

When trying to please a crowd, especially on the West coast, choose a chicken recipe. This delicious dish is prepared a little differently than the usual Piccata chicken recipe to prevent the chicken from drying out and to minimize the time spent in the kitchen if you are hosting a party. The morning of the party, give the chicken breasts a quick browning on both sides without cooking it all the way through. Then, prepare the sauce, drizzle it over the breasts in a baking pan, and refrigerate until party time. Right before the party, all you have to do is heat it up in the oven to finish cooking the chicken. You have a dish the tastes like you've been in the kitchen slaving away during the party laying each lemony capered breast into the pan and cooking it to a golden brown when actually all the "active" cooking was done hours ago. It's a great make-head recipe and I've proportioned it for 50 peeps!

• 50 boneless, skinless half chicken breasts
• 4 cups all purpose flour
• 4 tablespoons salt
• 2 tablespoons pepper
• Olive oil

Piccata Sauce

• 1 cup butter
• 3 tablespoons olive oil
• 6 shallots, cut into slivers
• 1 (6-oz.) jar capers
• 2 cups Pinot Grigio
• 1/2 cup fresh lemon juice

Pound chicken breast with a kitchen mallet to 1/4-inch thickness. Toss together flour, salt and pepper and place on a dinner plate. Coat chicken in flour mixture. Heat 1 tablespoon olive oil in a large skillet over high heat. Cook 4 - 5 chicken breasts at a time in skillet until flour coating is lightly browned, about 3-5 minutes on each side. Repeat process with remaining chicken breasts adding 1 tablespoon of oil for every batch. Place chicken in shingled rows in a 9x13-inch baking pan (see note below). Cover with plastic wrap and refrigerate.

Make Piccata Sauce immediately after chicken is browned. In same skillet, add 1/4 cup butter, oil, and shallots and cook over medium-high heat for 2 minutes. Add capers and wine and cook until wine reduces to 1/2, about 3 –5 minutes. Add lemon juice and cook for 2 minutes more.
Remove from heat and swirl in remaining 3/4 cups butter, 2 tablespoons at a time. Drizzle sauce over chicken in baking pan. Cover and return to refrigerator until ready to use. Chicken may be prepared up to this point on the morning of the event and then, fully cooked and served in the evening.

Preheat over to 325F (165C). Uncover pans of chicken and place in oven. Cook for about 15 minutes until chicken is no longer pink in the center. Arrange in a chafing dish or on a large platter and spoon Piccata Sauce from pan over top. Serve hot.

Makes 50 servings

Note: You will need at least three 9x13-inch baking pans to make all 50 chicken breasts. I’ve found about 15 breasts fit nicely into one pan. You can also use 8x 8-inch baking dishes or whatever you have in the kitchen. Or, purchase disposable aluminum pans from the grocery store.

Easter Bread with Chocolate Chips

Found in many a heritage is the tradition of baking an Easter bread that contains colored or dyed eggs. Bread, being the "staff of life" as symbolized by Christians, and eggs representing renewal are both iconic of the religious meaning of the Easter holiday for many. My Catholic mother-in-law, Rose, bakes this bread every Easter and helped me out with tips when I developed the recipe. Not being able to resist modifications, I decided to pack the bread with chocolate chips, per Rose's blessing as I didn't want to appear sanctimonious in my quest for a tasty holiday treat. Use non-toxic dye when coloring the eggs as the dye may rub off on the bread (see recipe and note below). Also, the eggs are raw when dyed, as opposed to the traditional method for coloring Easter eggs where they are hard-boiled before the coloring process. Finally, I suggest storing this bread in the refrigerator to keep the encrusted eggs safe for consumption. If the bread happens to stay out overnight or on a shaded brunch table for more than 2 hours, remove the eggs and discard as children are drawn to them.

• 1/2 cup granulated sugar
• 1 (1/4 oz.) package active dry yeast
• 1 teaspoon salt
• 3 cups all-purpose flour
• 2/3 cup warm milk
• 2 tablespoon unsalted butter, softened
• 2 eggs
• 1 cup milk chocolate chips
• 1 tablespoon canola oil

For Decoration:

• 5 uncooked eggs colored with non-toxic Easter egg dye (see recipe below)

Combine sugar, yeast, salt, and 1 cup flour in a large bowl. Heat milk and butter in a small saucepan over low heat until milk is lukewarm 110F and butter has melted. Pour milk into dry ingredients and beat well, for about 2 minutes. Add eggs and 1/2 cup flour and beat for additional 2 minutes until batter thickens.

Add remaining 1 1/2 cups flour and stir until dough pulls away from sides of bowl. Turn out dough on to lightly floured surface and knead for 10 minutes until dough is smooth and elastic but not sticky. Use more flour if necessary.

Oil a large, clean bowl and transfer dough into bowl. Turn dough over once to oil top of dough. Cover bowl tightly with plastic wrap and place in a warm, draft-free area. Let dough stand until it doubles in size, about 2 hours.

Butter a baking sheet. Punch down the dough in bowl and return to a lightly floured surface. Knead in chocolate chips until incorporated throughout dough.

Divide the dough in half. Roll each half into a 2-foot rope. Loosely twist the two ropes together and form into a ring on a prepared baking sheet. Pinch ends together to close ring. Carefully split twist in ropes to make a place for each egg. Gently push eggs down into splits in ropes as deep as possible. Loosely cover bread with wax paper and let rise in a warm, draft-free area until bread doubles in size, about 1 hour.

Preheat oven to 350 F.

Brush surface of bread and Easter eggs with canola oil. Bake for 25 - 30 minutes or until a toothpick inserted in bread comes out clean. Place on a wire rack to cool.

Makes 1 round loaf

Home-made Easter Egg Dye

Combine 1 cup water with 1 teaspoon white wine vinegar. Stir in drops food coloring until liquid is desired color. Immerse egg in dye for 30 minutes. Pat dry with paper towel.


Photo Credit: Crisco.com. Check out Crisco's Easter Bread Recipe.

Roast Duck with Hoisin-Cilantro Glaze

Lordy me, do I love duck. Went to the grocery store yesterday and a little duckling called to me so I made this incredibly easy, delicious recipe. Of course my kids were freaked out by the notion of eating duck thinking that I was somehow destroying their childhood memories of bath time and rubber duckies. They treated the kitchen like a CSI scene and dared not enter until all traces of the mahogany-glazed fowl had disappeared. For those who have never prepared duck know this, it's a fat-fest in the oven, popping and splattering all over the place. You should place your oven rack a little lower than the middle rung and keep the roasting pan in the center for best chances of fat not winding up all over the oven walls. And, while duck doesn't require basting, you need to remove the fat that accumulates in the pan during the cooking process. Serve this Roast Duck with Hoisin-Cilantro Glaze recipe at your next dinner party accompanied by a simple vegetable stir fry like chopped pencil asparagus, Shitake mushrooms, sesame seeds, sesame oil, and a sprinkling of sea salt.

• 1 cup Hoisin sauce
• 2 tablespoons white vinegar
• 1/2 cup fresh cilantro leaves, chopped
• 1 (5 lb.) whole duck

Thaw duck overnight in refrigerator or in cold water. Allow duck to sit at room temperature for 30 minutes before prep and roasting for best results of evenly cooked meat.

Preheat oven to 400F. Mix together Hoisin and vinegar; set aside.

Remove plastic wrapping on duck. Remove neck, liver, and gizzards from body cavity.
Cut duck along the breast bone to open it up but don't cut through the backbone. Rinse duck, thoroughly cleaning skin and underside, and pat dry.

Place duck flat, skin side up, in a roasting pan and prick skin with a fork trying not to pierce the meat underneath. Sprinkle salt all over duck. Lather duck with Hoisin mixture over skin and on underside. Scatter cilantro over top and rub it into the skin to release the herb's oils.

Cook duck for about 1 hour, removing fat from pan as it accumulates every 15 minutes using a baster. Duck is done when skin is a gorgeous mahogany and a fork inserted into breast yields juice that is light rosy pink for medium rare or clear for more well done meat.

Carve duck into 2 servings and for each one: Cut off leg and thigh as one piece, cut off wing, remove breast meat as a whole from bone and then slice on the diagonal. Arrange pieces on individual plates and serve warm.

Makes 2 servings

Honey Ham

Just in time for Easter, this easy Honey Ham recipe is absolutely delicious with ingredients like brown sugar and ginger in the glaze that coats it. Purchase ham labeled "fully-cooked" and preferably smoke-cured. Even though Easter is celebrated today as a Christian holiday, its origins are rich in folklore with multi-religious beginnings. Ancient Anglo-Saxons would feast with the onset of springtime at a pagan festival honoring the goddess “Eastra” or “Ostra.” Idolized on earth as a rabbit, she was the deity of spring and renewal. Hence, the symbolism associated with Easter reflects rebirth or fertility such as the egg and the bunny. I'll be writing more about Easter traditions in these holiday recipe headnotes, such as the big old bunny who fills baskets with candy and how he came to be. My 5-year-old daughter insists that he is pink, whereas I have always pictured him as white.

• 1 (8 lb.) half ham shank, fully-cooked, bone-in, cured
• 1 tablespoon fresh ginger root, peeled, minced
• 1/2 cup honey
• 2 tablespoons cider vinegar
• 1/4 cup firmly packed light brown sugar
  

Preheat oven 350F (175C).

Trim the fat on ham to 1/4-inch thick layer over surface. Score surface into diamonds. Insert meat thermometer in thickest part of ham. Place ham on a wire rack in a roasting pan and bake for 45 minutes.

Combine ginger, honey, and vinegar in a small bowl. Brush glaze over surface of ham. Pack brown sugar over glaze. Bake for 30 minutes and baste ham with glaze. Bake 15 to 30 minutes more or until meat thermometer registers 140F.

Transfer ham to a nice wooden cutting board and let stand 15 minutes. Place carving board on buffet table and carve a few slices sized to fit on bread roll as a sandwich.

Makes 12 servings

Photo credit: Azgalarneau on Flickr

Irish Tea Bread or Barm Brack

Barm Brack is bread, with a few recipe variations, that is served on Saint Patrick’s Day and Halloween in Ireland. This version, similar to nut bread, is made with dried fruit soaked in tea. With all the amazing blend of tea these days, I can imagine a whole new flavor arena for this bread. I'm a fan of the Tea Garden in Beverly Hills who has this Chocolate Truffle Berry brew that is just like sipping dessert.

• 1 1/2 cups brewed black tea, cold
• 1/2 cups golden raisins
• 1/2 cup raisins
• 1/4 cup dried black currants
• 2 eggs
• 3/4 cup packed golden brown sugar
• 1/4 cup unsalted butter, melted
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder

Place tea, raisins, and currants into a bowl. Cover and soak for at least 3 hours or overnight. Drain tea from fruit and reserve 1/2 cup of tea.

Preheat oven to 350F (175C). Butter and flour an 8-inch round pan or a loaf pan.

Beat eggs and sugar in a large bowl until fluffy. Add melted butter and reserved 1/2 cup tea mix well. Sift together flour and baking powder and beat into mixture until. Stir in fruit until throughout. Pour batter into prepared pan. Bake for 40 minutes or until wooden pick inserted into bread comes out clean.

Cool in pan for 5 minutes, and then turn out onto a wire rack.

Transfer to serving platter and cut into wedges or slices.

Photo Credit: elena and dan on Flickr

Apple Mash

Odd, I know, but the combination of golden potatoes and apples in this old Irish side dish recipe is exquisite. I developed this recipe years ago based on research from my peeps! Supposedly, I'm related to the greatest king of Ireland, Brian Boru. There's even a wikipedia reference about him and a sketch of the guy looking like tarzan got cold and swapped out the loin cloth for a fur mini skirt and stole. You can use leftover Apple Mash to make potato pancakes the next morning. And for a fab St. Patrick's Day presentation, core a red apple, spoon the Apple Mash inside, and bake it for about 5 minutes -- let's call it Baked Apples ala Mash!

• 4 lbs. (about 8 medium) Yukon Gold Potatoes, peeled and cut into 1-inch cubes
• 1 1/2 lbs. (about 2 large) Red Delicious apples, peeled and diced
• 2 tablespoons water
• 2 tablespoons Sugar 5 tablespoons butter, softened
• Add potatoes to a stockpot and cover in water and 1 tablespoon salt.

Bring water to a boil over medium-high heat and cook until potatoes are tender, about 15 – 20 minutes. Drain potatoes in a colander.

Meanwhile, place apples, water and sugar in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender, about 10 minutes.

Transfer potatoes to a large bowl and mash until smooth. Add apples, and butter and beat until combined.

Spoon into large bowl and serve warm. Store in an airtight container in the refrigerator for up to 2 days.

Makes 8 servings

Ginger Snap Lamb Stew

Ginger Snap cookies are used as a thickening ingredient in this stew and add a zip to this traditional St. Patrick's Day favorite. I originally wrote this recipe for my book Celebrations which was published in 2001. Since then I've prepared the recipe in many ways including swapping out half of the water for Guinnesss Stout and another variation which gives it a meditteranean spin with the addition of fresh mint and crumbled feta on top.

• 2 tablespoons vegetable oil



• 2 cloves garlic, minced



• 3 lbs. lamb stew meat, cut in 1-inch chunks



• 4 large carrots, peeled, cut in chunks



• 2 onions, peeled, cut in slivers



• 4 Russet potatoes, scrubbed, cut in 1-inch chunks



• 1 cup frozen peas



• 2 tbsp fresh parsley, chopped



• 1 teaspoon thyme leaves



• 1/2 teaspoon salt



• 1/2 teaspoon black pepper



• 4 cups beef broth



• 3 cups water



• 10 crushed ginger snap cookies

Heat oil and garlic in a large stockpot over medium-high heat. Add lamb and cook, turning frequently, until browned on all sides. Add remaining ingredients to pot and bring to a boil. Reduce heat to low and cover. Cook for 2 hours, stirring occasionally, until lamb is done and vegetables are tender. Serve in a hollowed out round loaf of bread or in individual bowls.

Makes 8 servings