Recipes

Classic Angel Food Cake

Classic Angel Food Cake

A light and airy angel food cake made with whipped egg whites, perfect on its own or topped with fresh fruit, whipped cream, or a rich sauce.
Couverts10
Preparation 20 minutes
Preparation time:55 minutes
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Equipment

  • 10-inch angel food cake pan (tube pan with feet, preferably with a removable bottom)
  • Large mixing bowl
  • electric mixer
  • spatula
  • Knife

Ingredients

Sponge Cake:

  • 1 cup cake flour
  • 1½ cups superfine sugar
  • 2 tbsp cornstarch
  • 10 egg whites
  • 1¼ tsp cream of tartar
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ¼ tsp almond extract

Topping:

  • 2 tbsp confectioners’ sugar

Instructions

  • Preheat the oven to 325°F (160°C).
  • Butter and flour a 10-inch angel food cake pan.

To Make the Cake:

  • In a large bowl, combine the flour, ½ cup superfine sugar, and cornstarch.
  • Set aside.
  • In a separate large bowl, beat the egg whites, cream of tartar, and salt until frothy.
  • Gradually add the remaining 1 cup of superfine sugar while beating until stiff peaks form.
  • Stir in the vanilla and almond extracts.
  • Gently fold in the flour mixture using a spatula.

To Bake:

  • Spoon the batter into the prepared pan.
  • Bake for 50–60 minutes, until golden brown and springy.
  • A knife inserted in the center should come out clean.
  • Turn the cake upside down to cool in its pan for at least 20 minutes.
  • Run a long knife around the edges to release the cake from the pan.
  • Sprinkle with confectioners’ sugar before serving.

Notes & Wine Advice

VARIATIONS:
Chocolate Angel Food Cake
Replace the superfine sugar with confectioners’
sugar. Reduce the flour to¾ cup and add ½ cup unsweetened cocoa
powder. Top with 1½ cups chocolate sauce
Lemon Angel Food Cake
Add 2 tablespoons lemon juice and the grated zest of one lemon to the cake
batter.
Orange-Almond Angel Food Cake
Add 2 tablespoons orange juice and the grated zest of one orange to the cake
batter. After pouring the batter into the pan, top with ¼ cup sliced almonds.
Serving Tip:
Serve with fresh fruit, whipped cream, or a drizzle of chocolate or fruit sauce for added flavor.
Wine Advice:
Pair with a sparkling Moscato or a sweet Riesling for a refreshing combination.

Nutrition values

Calories: 140 kcal | koolhydraten: 30 g | Eiwitten: 4 g | Vet: 0 g | Suiker: 23 g
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Course; Cake / Dessert
Cuisine; American

White Christmas Bars

White Christmas Bars

Couverts16 bars
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Ingredients

  • 1/2 cup white chocolate or vanilla milk chips
  • 1/2 cup sliced almonds toasted* and cooled completely
  • 1/2 cup packed light brown sugar**
  • 1 cup Pioneer Buttermilk Biscuit & Baking Mix
  • 1/2 cup packed dark brown sugar**
  • 1 cup Pioneer Buttermilk Biscuit & Baking Mix

Instructions

  • In 1-quart wide-mouth glass jar, gently layer and pack ingredients in the order listed, beginning with white chocolate chips.
  • If there is any space left after adding the last ingredient, add more white chocolate chips or almonds to fill the jar.
  • Place lid on top.
  • Cut an 8-inch circle of fabric to cover lid.
  • Place fabric over lid; secure in place with ribbon or raffia.
  • Decorate as desired.
  • Make a gift card to attach as follows: To make White Christmas Bars: Empty contents of jar into medium bowl.
  • Stir in ½ cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon almond extract.
  • Press into an 8x8x2-inch baking pan coated with cooking spray.
  • Bake at 350 degrees for 18 to 22 minutes or until bars are light golden brown and center is almost set.

Notes & Wine Advice

*To toast almonds, place in a microwave-safe dish and microwave on High for 4 to 5 minutes, stirring every minute.
**After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it.
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Course; Candy

Curried Mashed Cauliflower Bake

Curried Mashed Cauliflower Bake

Couverts10
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Ingredients

  • 2½ quarts water
  • 2 large heads cauliflower about 2½ lb each, cut into ½- to 1-inch florets
  • 3 tablespoons coconut oil or olive oil
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons salt
  • 1½ to 2 teaspoons curry powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground red pepper cayenne
  • 4 cloves garlic finely chopped
  • Additional chopped fresh cilantro if desired

Instructions

  • Heat oven to 350°F.
  • Spray 11×7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
  • In 5- to 6-quart Dutch oven, heat water to boiling over high heat.
  • Add cauliflower; return to boiling.
  • Cook 15 to 20 minutes or until cauliflower is very tender; drain well.
  • In food processor, place half of the cauliflower and 1½ tablespoons of the oil.
  • Cover; process until smooth, scraping bowl as needed.
  • Return to Dutch oven.
  • Repeat with remaining cauliflower and oil.
  • Add 2 tablespoons cilantro, the salt, curry powder, cumin, red pepper and garlic to cauliflower mixture; mix well.
  • Spoon into baking dish.
  • Bake uncovered 25 to 30 minutes or until hot.
  • Garnish with cilantro.

Notes & Wine Advice

Make-Ahead Magic

Prepare casserole as directed through Step 3. Cover and refrigerate up to 24 hours. Uncover and bake 45 to 50 minutes, stirring halfway through baking time, until hot.
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Course; Side Dish / Vegetables

Polenta-Crusted Thyme-Roasted Potatoes

Polenta-Crusted Thyme-Roasted Potatoes

Couverts6
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Ingredients

  • 8 cups water
  • 3 lb unpeeled russet or Idaho potatoes cut into 1-inch cubes
  • ¼ cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh or 2 teaspoons dried thyme leaves
  • 3 cloves garlic finely chopped
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoons cornmeal

Instructions

  • Heat oven to 450°F.
  • Spray 15x10x1-inch pan with cooking spray.
  • In 4-quart Dutch oven or stockpot, heat water and potatoes to boiling.
  • Simmer 5 minutes; drain.
  • In 2-gallon resealable food-storage plastic bag, mix oil, mustard, thyme, garlic, salt and pepper.
  • Add potatoes; seal bag and shake gently to coat.
  • Add cornmeal; shake again to coat potatoes.
  • Arrange potatoes in single layer in pan.
  • Roast 25 to 30 minutes, stirring every 10 minutes, until potatoes are tender and golden brown.

Notes & Wine Advice

Make-Ahead Magic

The potatoes can be prepared up to 24 hours in advance—except do not toss with cornmeal. Refrigerate bag with potato mixture until ready to bake, then coat with cornmeal and bake as directed.

Festive Touch

If you’re using fresh thyme, save a few sprigs to use as a pretty and festive garnish for the roasted potatoes.

Festive Touch

Serve these flavorful potatoes with Rosemary Prime Rib Roast (see recipe) or your favorite steak or pork chop recipe.
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Course; Side Dish / Vegetables

Cheesy Herb–Hash Brown Cups

Cheesy Herb–Hash Brown Cups

Couverts12
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Ingredients

  • 1 bag 20 oz refrigerated cooked shredded hash brown potatoes
  • 1 cup shredded Gruyére or Swiss cheese 4 oz
  • ½ cup shredded Parmesan cheese 2 oz
  • ¼ cup chopped green onions 4 medium
  • 1 tablespoon chopped fresh Italian flat-leaf parsley
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon garlic powder
  • 1 egg white beaten
  • 2 tablespoons olive oil
  • Sour cream chopped red bell pepper and thyme sprigs, if desired

Instructions

  • Heat oven to 350°F.
  • Generously spray 12 regular-size nonstick muffin cups with cooking spray.
  • In large bowl, stir together all ingredients except the sour cream, bell pepper and thyme sprigs until well blended.
  • Spoon mixture evenly into muffin cups, about ½ cup in each; press firmly into cups.
  • Bake 50 to 60 minutes or until golden brown and crisp around edges.
  • Cool 10 minutes.
  • Remove from cups to serving platter or individual plates.
  • Garnish with sour cream, red bell pepper and fresh thyme sprigs.

Notes & Wine Advice

Make-Ahead Magic

These hash brown cups can be assembled up to 24 hours in advance. Cover with plastic wrap and refrigerate. Uncover and bake as directed.
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Course; Cheese / Side Dish / Vegetables

Four-Cheese Potato Bake

Four-Cheese Potato Bake

Couverts6
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Ingredients

  • 1 bag 28 oz frozen potatoes O’Brien with onions and peppers
  • ⅓ cup vegetable oil
  • 1 cup shredded Cheddar cheese 4 oz
  • 1 cup shredded Gruyère cheese 4 oz
  • ⅔ cup crumbled blue cheese
  • 1 container 8 oz chives-and-onion cream cheese spread
  • 5 slices bacon crisply cooked, crumbled
  • ½ teaspoon pepper
  • ¼ teaspoon salt
  • 2 medium green onions sliced

Instructions

  • Heat oven to 375°F.
  • Spray 11×7-inch (2-quart) glass baking dish or 2-quart casserole with cooking spray.
  • Cook potatoes as directed on package, using oil.
  • Meanwhile, in medium bowl, mix shredded cheeses, blue cheese, cream cheese spread, bacon, pepper and salt.
  • Spread cooked potatoes in baking dish.
  • Spoon cheese mixture in dollops over potatoes (potatoes do not have to be completely covered).
  • Bake uncovered 20 to 25 minutes or until cheeses are melted and bubbly.
  • Top with onions.

Notes & Wine Advice

Kitchen Secrets

To add some heat to these potatoes, substitute spicy jalapeño or smoky chipotle cream cheese spread for the chives-and-onion flavor.
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Course; Cheese / Side Dish / Vegetables
Diets; Vegetarian

Cheesy Potatoes and Leeks

Cheesy Potatoes and Leeks

Couverts12
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Ingredients

  • 2 tablespoons butter softened
  • 3 tablespoons all-purpose flour
  • 2 teaspoons chopped fresh thyme leaves
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 cups whipping cream
  • 6 large russet or Idaho baking potatoes about 3 lb
  • 3 cloves garlic finely chopped
  • 1 medium leek cut lengthwise in half, thinly sliced (2 cups)
  • 1½ cups shredded sharp Cheddar cheese 6 oz

Instructions

  • Heat oven to 400°F.
  • Grease 13×9-inch (3-quart) glass baking dish or 3-quart casserole with the butter.
  • In large bowl, mix flour, thyme, salt and pepper.
  • Gradually add whipping cream, stirring with whisk until smooth.
  • Peel potatoes; cut into ¼-inch slices, then cut slices into quarters.
  • Add potatoes, garlic and leek to cream mixture, stirring to coat.
  • Spoon potato mixture into baking dish.
  • Cover with foil; bake 30 minutes.
  • Uncover; bake 25 minutes longer or until top is lightly browned and potatoes are tender.
  • Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
  • Serve immediately.

Notes & Wine Advice

Festive Touch

Make some green “firecracker” garnishes! Cut off tops of green onions, leaving about 4 inches of green. With a paring knife, cut several slits in each loose green end, starting as close to the white base as possible, cutting all the way to the loose end. Plunge onions, green side down, into a bowl of ice water. Refrigerate up to 2 hours in advance. (The ice water will make the green ends curl.) When ready to serve, shake off water and place on top of casserole.

Kitchen Secrets

Leeks are grown in sandy soil and require thorough rinsing to remove any soil that could be trapped in the layers. After cutting the leek lengthwise in half, rinse under water or swish in a shallow bowl of water. Slice as directed, using the white and light green portions.
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Course; Cheese / Side Dish / Vegetables
Diets; Vegetarian

Vegetarian Ciabatta Stuffing with Mushrooms and Chestnuts

Vegetarian Ciabatta Stuffing with Mushrooms and Chestnuts

Couverts16
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Ingredients

  • 8 cups cubed ½ inch ciabatta bread (about 1 lb)
  • ½ cup butter
  • 1 cup diced shallots
  • ½ cup diced celery
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 lb cremini mushrooms thinly sliced
  • 1 package 5.2 oz peeled roasted chestnuts, coarsely chopped (1 cup)
  • 2 cups vegetable broth
  • 2 eggs slightly beaten
  • ¼ cup chopped fresh Italian flat-leaf parsley
  • 2 tablespoons chopped fresh thyme leaves
  • ¼ teaspoon grated nutmeg
  • 1 cup shredded Gruyère cheese 4 oz

Instructions

  • Heat oven to 325°F.
  • Place bread cubes on ungreased cookie sheet.
  • Bake 10 to 15 minutes or until dry and crispy.
  • Cool completely.
  • Meanwhile, in 4-quart Dutch oven, melt butter over medium heat.
  • Cook shallots, celery, salt and pepper in butter 6 to 8 minutes, stirring occasionally, until tender.
  • Increase heat to medium-high.
  • Add mushrooms; cook 6 to 8 minutes or until mushrooms release juices and begin to brown.
  • Stir in chestnuts and broth; heat to simmering.
  • Cook 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom.
  • Remove from heat; cool 5 minutes.
  • In large bowl, mix eggs, parsley, thyme and nutmeg.
  • Stir in bread cubes.
  • Add mushroom mixture; stir to combine.
  • Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • Spoon stuffing into baking dish.
  • Cover with foil; bake 30 minutes.
  • Uncover; bake 12 to 15 minutes longer or until hot in center and top is browned and crispy.
  • Top with cheese.
  • Let stand 5 minutes before serving.

Notes & Wine Advice

Kitchen Secrets

Your favorite wild mushrooms, like morels, chanterelles or shiitakes, can be substituted for the creminis. If those varieties aren’t available, use regular white (button) mushrooms instead.
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Course; Bread / Main Course / Nuts
Diets; Vegetarian

Focaccia Stuffing with Apples and Pancetta

Focaccia Stuffing with Apples and Pancetta

Couverts18
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Ingredients

STUFFING

  • 8 cups cubed ½ inch focaccia bread (about 1 lb)
  • 8 oz pancetta diced
  • 6 tablespoons butter
  • 1 cup diced onion
  • 1 cup diced celery
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 Gala apples cut into ½-inch cubes (2 cups)
  • 2 cups chicken broth
  • 2 eggs slightly beaten
  • 2 tablespoons chopped fresh sage leaves
  • 2 tablespoons chopped fresh thyme leaves

WALNUT TOPPING

  • ½ cup chopped walnuts toasted
  • ¼ cup chopped fresh parsley
  • 1 teaspoon grated orange peel

Instructions

  • Heat oven to 325°F.
  • Place bread cubes on ungreased cookie sheet.
  • Bake 10 to 15 minutes or until dry and crispy.
  • Cool completely.
  • Meanwhile, spray 4-quart Dutch oven with cooking spray.
  • Add pancetta; cook over medium-low heat 10 to 13 minutes, stirring frequently, until crisp.
  • Using slotted spoon, transfer pancetta to large bowl; set aside.
  • Reserve 2 tablespoons drippings in Dutch oven.
  • Add butter to drippings in Dutch oven; heat until melted.
  • Increase heat to medium-high.
  • Add onion, celery, salt and pepper; cook 6 to 8 minutes, stirring occasionally, until tender.
  • Add apples; cook 2 minutes longer.
  • Add broth.
  • Heat to boiling; reduce heat.
  • Simmer uncovered 2 to 3 minutes, stirring frequently, using spoon to release browned bits from bottom.
  • Remove from heat; cool 5 minutes.
  • Add eggs, sage and thyme to pancetta in bowl.
  • Stir in bread cubes.
  • Add broth mixture; stir to combine.
  • Spray 13×9-inch (3-quart) glass baking dish or 3-quart casserole with cooking spray.
  • Spoon stuffing into baking dish.
  • Bake uncovered 40 to 45 minutes or until center is hot and top is browned and crispy.
  • Cool 5 minutes.
  • In small bowl, stir together topping ingredients.
  • Sprinkle over stuffing.

Notes & Wine Advice

Kitchen Secrets

To toast walnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Kitchen Secrets

To make dicing the pancetta easier, place it in the freezer 10 minutes before cutting.
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Course; Bread / Fruit / Main Course / Pork