Recipes: Roasted Beet, Apple and Fennel Salad

December 16, 2013

Roasted Beet, Apple and Fennel Salad
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Ingredients
  1. 2 red beets, peeled small dice
  2. 2 golden beets, peeled and small dice
  3. 2 apples, cored and medium dice
  4. ½ fennel bulb, thinly sliced
  5. 1 Tablespoon Dijon mustard
  6. 1 Tablespoon apple wine vinegar
  7. 1 Tablespoon olive oil
  8. 1 tablespoon fresh thyme
  9. Salt & Pepper
Instructions
  1. Heat oven to 400 degrees.
  2. In large bowl combined all ingredients together.
  3. Toss until vegetables are combined and coated with oil, vinegar and mustard.
  4. Add more of each if needed and season with salt and pepper.
  5. Layer vegetables in a single layer on baking sheet.
  6. Roast in the oven at 400 degrees for 15 minutes.
  7. Remove, toss and test for doneness.
  8. Return to oven and again roast 10-20 minutes or until apples are caramelized and beets are ork tender.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://kutv.com/news/features/guests/stories/vid_2151.shtml

Recipes: Maple Glazed Carrots & Parsnips

December 16, 2013

Maple Glazed Carrots and Parsnips
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Ingredients
  1. 1 ½ lb. carrots, ¼ inch sliced
  2. 1 1/2 lb. parsnips, ¼ inch sliced
  3. 1/4 cup brown sugar
  4. 1/4 cup maple syrup
  5. 1 stick butter
  6. 1 teaspoon garlic
  7. 3/4 - 1 cup water
  8. Fresh parsley, minced
Instructions
  1. In large skillet melt butter until foamy.
  2. Add garlic, carrots and parsnips. Cook for 2 minutes.
  3. Add brown sugar and maple syrup. Cook until brown sugar has melted.
  4. Stir in 3/4 – 1 cup water. Bring to boil.
  5. Reduce heat to medium.
  6. Cover pan and cook for 7 minutes.
  7. Remove lid and continue to cook for 2-3 minutes allowing extra moisture to evaporate and a thick glaze over vegetables.
  8. Season with salt and pepper.
  9. Toss with fresh parsley and serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://kutv.com/news/features/guests/stories/vid_2151.shtml

Recipes: Blood Orange Cranberry Sauce

December 16, 2013

Blood Orange Cranberry Sauce
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Ingredients
  1. 2 pomegranates, seeds only
  2. 1 bag cranberries
  3. 1 orange or 2 blood oranges, juice and zest
  4. 2/3 cup sugar
  5. 1 star anise
Instructions
  1. In medium saucepan add cranberries, pomegranate seed, oranges juice and zest, sugar and anise. Bring to a boil and simmer for 20 mins. Cool slightly. This recipe may be pureed and pushed through a strainer for a smoother sauce.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://kutv.com/news/features/guests/stories/vid_2151.shtml

Recipes: Sweet Potato Stuffing

December 16, 2013

Sweet Potato Stuffing
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Ingredients
  1. 1 loaf sourdough bread, cut in 1 inch cubes
  2. 1/2 cup butter
  3. 2-3 shallots, minced
  4. 2 celery stalks, fine dice
  5. 2 carrots, matchstick
  6. 1 sweet potato, shredded
  7. 1 bunch purple kale, cut in strips
  8. 6 cloves garlic, minced
  9. 1 1/2 cup turkey stock
  10. 1 tablespoon fresh thyme, minced
  11. 1 tablespoon fresh parsley, minced
  12. 1 teaspoon fresh rosemary, minced
  13. 1 teaspoon fresh sage, minced
  14. Sea Salt & Cracked Pepper
Instructions
  1. Heat large sauté pan on medium high heat.
  2. Melt butter until it starts to foam.
  3. Add shallots, celery and carrots, cook for 2 minutes.
  4. Add sweet potato, kale and garlic. Continue to cook for 3 minutes.
  5. In large mixing bowl toss bread cubes and fresh herbs.
  6. Pour vegetable mixture over bread and combined thoroughly.
  7. Season with salt and pepper.
  8. Ladle turkey stock over bread stirring to evenly distribute stock.
  9. Cool before using to stuff Turducken.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
See TURDUCKEN

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Recipes: Turducken

December 16, 2013

Turducken
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Ingredients
  1. 1 2-3 lb. whole chicken
  2. 1 6-8 lb. whole duck
  3. 1 15-18 lb. turkey
Instructions
  1. Debone chicken leaving bird still in one piece. Lay flat skin side down onto cookie sheet. Season meat inside. Pat a thin layer of stuffing over meat. Fold chicken into thirds.
  2. Debone Duck again leaving bird intact. Lay flat skin side down on baking sheet. Season meat. Pat a layer of stuffing over the meat. Place folded chicken into the center of duck and wrap duck around the chicken.
  3. Remove the backbone, breastbone and thighbone from turkey. Be careful to not tear skin over breast meat. Leave the leg and wing bones. Lay turkey open with skin and breast side down. Again pat a layer of stuffing on bird. Use stuffing to fill thigh cavity and help turkey hold original shape. Lay duck/chicken in center of turkey.
  4. Use a partner to help tie turkey around legs, chest and wings. Shape turkey to look like regular bird. Flip bird seam side down and breast side up into roasting pan. Cover with foil careful that skin and foil are not touching.
  5. Roast for 1 ½ hours. Remove foil and roast for another 1 -1 ½ hours, or until center reads 165 degrees. Allow to rest for 20 minutes. Slice and serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
See SWEET POTATO STUFFING

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Recipes: Citrus Turkey

December 16, 2013

Citrus Turkey
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Ingredients
  1. 1 whole turkey 18 to 20 lbs.
  2. 1 oven bag
  3. 1 foil roasting pan
  4. 1 lemon (2 round slices 4 wedge)
  5. 1 orange (2 round slices 4 wedge)
  6. 1 grapefruit (2 round slices 4 wedge)
  7. 16 oz. stock ( chicken, turkey or vegetable) your choice
  8. 16 oz. apple juice
  9. 1 red onion (large dice)
  10. 4 celery stocks (large dice)
  11. 6 carrots (large dice)
  12. 1 leak (chopped)
  13. 4 garlic cloves (crushed)
  14. C. vegetable oil
  15. Salt and pepper to taste
Instructions
  1. Pre-heat oven to 450.
  2. Start by cutting the vegetables and place them into the oven bag. Place the oven bag into the roasting pan.
  3. Remove the gizzard and bag of organs.
  4. Fold the wings behind the back of the turkey.
  5. With a knife cut the skin and tendon around the drumstick. Tie the drumsticks together with butchers twine.
  6. Take a hand full or two of the cut vegetables and place in the cavity of the turkey.
  7. Place the turkey into the oven bag and squeeze the fruit wedges over the turkey.
  8. Add the stock and apple juice to the bag us the vegetable oil to cover the outside of the turkey then sprinkle the outside of the turkey with salt and pepper.
  9. Seal the bag with a zip tie. Cut a small hole in the top of the oven bag at the highest point of the turkey in order to aid in venting.
  10. Place the turkey in the oven on the bottom rack.
  11. Turn the heat from 450 to 325 allow the turkey to roast for 20 minutes per pound.
  12. Once the turkey has finished roasting remove from the oven and allow the turkey to rest for 8 minutes per pound.
  13. Remove from the bag carve and serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://kutv.com/recipes/features/fresh-kitchen/stories/vid_535.shtml

Recipes: Horseradish Carrots

December 16, 2013

Horseradish Carrots
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Ingredients
  1. 8 Carrots whole and peeled
  2. ½ C. ground fresh horseradish
  3. ¼ C. red onion small dice
  4. ¼ C. low fat sour cream
  5. ¼ C. stock (chicken, vegetable)
  6. ¼ C. shredded Parmesan cheese
  7. 2 slices of sourdough bread cubed small
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. In a saucepan add water and bring to a boil.
  3. Once boiling add the carrots to the pan.
  4. Cook the carrots about 4 to 5 minutes.
  5. In a small bowl add the sour cream, horseradish, red onion and stock and mix.
  6. Remove the carrots form the water they should still be firm.
  7. Place the hot carrots in the small mixing bowl and coat them with the horseradish mix.
  8. Place carrots into a baking dish and sprinkle with the cheese and cubed bread.
  9. Place in the oven and cook for 8 to 10 minutes or until the bread cubes are golden in color and the cheese is toasted.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://fox13now.com/2013/11/25/healthy-thanksgiving-recipe-ideas/

Recipes: Twice Baked Yams

December 16, 2013

Twice Baked Yams
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Ingredients
  1. 4 large yams washed
  2. ¼ C. brown sugar
  3. 1 dash nutmeg
  4. 1 dash cinnamon
  5. 1 dash ground ginger
  6. ¼ tsp. ground sage
  7. ½ C. stock (chicken or vegetable)
  8. 1 C. dried cherries
  9. 1 C. walnuts chopped
  10. 1 tsp. salt
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Place the washed yams into the oven and roast for 45 minutes to an hour. When the yams are roasted they will have darkened in color and started to form wrinkles.
  3. Remove from the oven and set aside on the stovetop to allow them to cool until warm enough to hold in your hands without being burned.
  4. Cut the yams in half and scoop out the inside into a food processor or blender. Careful not to tear the skin of the yam and place them aside on a sheet pan.
  5. Add the brown sugar, nutmeg, cinnamon, ginger and sage.
  6. Add the stock, then puree. Place the yam puree into a piping bag or sandwich bag, pipe the yams back into the skins and sprinkle with the dried cherries and walnuts.
  7. Place in the oven and cook until the yams have caramelized to a golden color 30 to 40 minutes, then serve.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://fox13now.com/2013/11/25/healthy-thanksgiving-recipe-ideas/

Recipes: Homemade Caramel Candy

December 16, 2013

Homemade Caramel Candy
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Ingredients
  1. 1 cup butter
  2. 2 cups packed brown sugar
  3. 1 cup light corn syrup
  4. 1 (14oz) can sweetened condensed milk
  5. 1 Tbs. vanilla extract
  6. Waxed paper or parchment paper
  7. Candy thermometer
Instructions
  1. Place a sheet of wax paper into a 9x9 cake pan, allowing your paper to drape over the sides of the pan. Set aside.
  2. *I recommend spraying the pan with non-stick cooking spray to help keep the paper from lifting from the bottom and edges.
  3. In a large heavy bottomed saucepan, mix together butter, brown sugar, corn syrup and sweetened condensed milk.
  4. Stir mixture constantly over medium-high heat until butter is melted and insert your candy thermometer.
  5. Turn heat down to medium and bring to a boil.
  6. Cook, stirring constantly, until the caramel reaches 245 F on a candy thermometer or desired color.
  7. Add the vanilla to finish the caramel.
  8. Pour the hot caramel into the 9x9 pan lined with wax paper.
  9. Allow the caramel to set and cool for 2 to 3 hours.
  10. When the caramel has cooled remove from the pan by lifting the wax paper flaps.
  11. Use a sharp knife to cut the caramels into your desired shape.
  12. Use wax paper to wrap your caramels.
Notes
  1. How to Temper Chocolate
  2. Create a double boiler with a saucepan and a metal bowl. Be sure the water is not touching the bottom of the bowl, as you want a gap so steam can form between them. Bring the water to a rolling boil.
  3. Use 1 lb. of your choice of melting chocolate. Place 3/4 of your chocolate into the bowl, save the other 1/4 of the chocolate to use later in the process.
  4. With water still boiling, turn off the heat on the stove and place the bowl on the pan.
  5. Use a rubber spatula to move the chocolate, around allowing it to melt.
  6. Use a thermometer to check the temperature constantly.
  7. Melt the chocolate to 116 F, then remove from the boiler and add the remaining 1/4 of chocolate while continuing to mix.
  8. The residual heat will melt the remaining chocolate and drop the temperature down to 80 F. You should keep the thermometer in the chocolate throughout the entire process.
  9. Once you reach 80 F place the bowl back on the boiler and bring the temperature to 88 F.
  10. The chocolate is now ready to dip your favorite items for homemade candy. Use pretzels, strawberries, marshmallows, nuts…the possibilities are endless.
  11. When dipping items use a fork or chocolate dipping tool.
  12. Allow the item to drip excess chocolate over the bowl. You can also tap your dipping tool on the side of the bowl to help remove the extra chocolate.
  13. Place the dipped items on a sheet pan. I like to line the pan with some wax paper for any easier removal.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://kutv.com/news/features/fresh-living/main/stories/vid_932.shtml

Recipes: Peppermint Bark Snowflakes

December 16, 2013

Peppermint Bark Snowflakes
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Ingredients
  1. 2 pounds dark or milk chocolate wafers
  2. 1 cup crushed candy canes
  3. 12 oz. white chocolate wafers
  4. Peppermint flavorings, optional
Instructions
  1. Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
  2. Melt the white chocolate in a double boiler.
  3. Combine candy cane chunks with white chocolate.
  4. Pour into piping bag or into squeeze bottle.
  5. Melt the dark or milk chocolate in double broiler.
  6. Pour into piping bag or squeeze bottle.
  7. Lay cookie cutters out on waxed paper lined baking sheet.
  8. Pipe dark chocolate into the bottom of cookie cutter.
  9. Allow to chill for 2 minutes.
  10. Pipe white chocolate candy mixture over the top of dark chocolate.
  11. Chill until set.
  12. Remove from cutter from baking sheet and unmold.
  13. Wrap in gift bags and tie with ribbon for gifts, enjoy with your family!
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/
http://www.4utah.com/story/harmons-shows-gifts-for-foodies/d/story/eQ5cYhAbPkeBzYqndpaoNg