December Edition
The BREAD SHOP
Bread available at 7 Fairview Avenue, Voorhees You may place your orders at 801-3242, 801-2335
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Diane Winbush
Pumpkin Seed Butter Energy Bars
Lisa Richards CNC
These simple no-bake bars are gluten-free, wheat-free, dairy-free, and contain no added sugar. They are made with protein-rich pumpkin seed butter and quinoa to provide a healthy, sustained energy boost. These bars are perfect for an on-the-go breakfast or just as a lightly sweet snack to get you through the afternoon.Pumpkin Seeds are an excellent source of Omega-3 fatty acids, an important healthy fat. Pumpkin seeds are also known to have anti-fungal, anti-viral and anti-parasitic properties. Omega-3s are a vital component of healthy brain and thyroid function. They also help to combat depression and other symptoms of Candida-related inflammation, such as skin conditions.This recipe has a long list of healthy ingredients. The coconut milk, ginger, coconut oil, and cinnamon all have antifungal properties. There is lots of fiber and flavor from the coconut and chia seeds, plus a hint of sweetness from stevia.These Pumpkin Seed Butter Energy Bars are a really filling, satisfying snack. You can make them in bulk and keep a batch in the fridge or freezer for when you get hungry in between meals!
Ingredients½ cup pumpkin seed butter½ cup cooked quinoa1 tsp. pumpkin pie spice (recipe below)¼ cup unsweetened shredded coconut2 Tbsp. chia seeds¼ cup coconut milk1 tsp. alcohol free vanilla½ tsp. powdered stevia2 Tbsp. coconut oil, melted¼ cup coconut flakes
Instructions Brush the sides and bottom of a loaf pan with a bit of melted coconut oil, then line pan with parchment paper, set aside.In a small bowl, add coconut milk, alcohol free vanilla and powdered stevia, whisk to combine, set aside.In the bowl of a food processor, add cooked quinoa, pumpkin seed butter, pumpkin pie spice, unsweetened shredded coconut and chia seeds, process until combined. Add coconut milk mixture, again process until combined. Lastly, add coconut oil and process until just combined.Press bar dough into prepared loaf pan, sprinkle with toasted coconut flakes, pressing flakes gently into dough.Place bar dough in freezer until set, about hour. Lift dough out of loaf pan with parchment paper, slice into bars. Store bars in a tightly sealed container in refrigerator or freezer.
DIRECTIONS In a very large skillet, melt the stick of butter over moderately low heat. Add the sliced onions and a generous pinch of salt and cook, stirring occasionally, until the onions are soft and golden, about 40 minutes. Let the onions cool completely.Preheat the oven to 350 degrees F and butter eight 5 1/2-inch gratin dishes (see Note). In a small bowl, whisk the flour with the baking powder and 1 teaspoon of salt. In a large bowl, beat the eggs with the heavy cream and grated cheese. Whisk in the dry ingredients until incorporated, then fold in the onions. Spoon the soufflĂŠ mixture into the prepared gratin dishes and bake for about 20 minutes, until the soufflĂŠs are set and golden on top. Serve right away.ubheading
Recipe Notes To make your own pumpkin pie spice, put one tablespoon ground cinnamon, 2 teaspoons ground ginger and a half teaspoon ground nutmeg into a small jar with a tight fitting lid, shake well. Save unused portion.To toast coconut flakes, place them on a baking sheet at 350 degrees F (177 degrees C), for about 5 to 6 minutes or just until flakes begin to color.Nutritious, tasty snacks like this are what the Candida diet is all about. If you’re looking for more ideas, check out our Ultimate Candida Diet program. It includes more than 100 tasty recipes for every meal and every stage of the Candida diet.
Presentations are communication tools that can be used as lectures, reports, and more.
Presentations are communication tools that can be used as lectures, reports, and more.
CORNBREAD DRESSING By Rian Handler You might be wondering, as we did, what the real difference is between stuffing and dressing. Online research yielded unclear results—we couldn't find any notable disparities. Then, food assistant Makinze told us that dressing is stuffing that is cooked separately (i.e. not stuffed into the carcass of the turkey). So, nowadays, most "stuffing" is actually, technically dressing. The more you know! Now that that's cleared up, let's get to the good part. Our dressing has got all the beloved, classic Thanksgiving flavors, plus Italian sausage just 'cuz. Below are some tips to really nail it.
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By Rian Handler MAKE DRESSINGGREASE A 9” SQUARE BAKING DISH WITH BUTTER. IN A LARGE SKILLET OVER MEDIUM HEAT, HEAT OIL. COOK SAUSAGE, BREAKING UP WITH A WOODEN SPOON, UNTIL GOLDEN AND COOKED THROUGH, ABOUT 8 MINUTES. TRANSFER TO A LARGE BOWL. TO THE SAME SKILLET, ADD BUTTER, ONION, AND CELERY AND COOK UNTIL SLIGHTLY SOFTENED, ABOUT 5 MINUTES. ADD THYME AND SAGE, THEN SEASON WITH SALT AND PEPPER. ADD BROTH TO DEGLAZE, SCRAPING UP BROWN BITS FROM THE BOTTOM OF THE PAN. REMOVE FROM HEAT AND LET COOL SLIGHTLY, THEN TRANSFER TO BOWL WITH SAUSAGE.ADD CORNBREAD PIECES, THEN STIR IN MILK AND EGGS. SEASON GENEROUSLY WITH SALT AND PEPPER AND STIR, BREAKING UP WITH A WOODEN SPOON, UNTIL EVERYTHING IS WELL INCORPORATED AND CORNBREAD PIECES ARE A MIXTURE OF SMALLER CHUNKS AND CRUMBS. ADD MIXTURE TO PREPARED BAKING DISH AND BAKE UNTIL GOLDEN AND CRISPY ON TOP AND SET IN THE CENTER, 30 MINUTES. GARNISH WITH PARSLEY BEFORE SERVING.
SUBSTITUTES AND MORE
Start with good cornbread Homemade cornbread is preferred for this dressing, and buttermilk cornbread is even more classic (recipe below). BUT, using boxed-mix or store-bought cornbread in this recipe is totally okay! Everyone will still freak out over how amazing it is because the ratio of everything else (sausage, eggs, butter, herbs) is spot-on. Bake it up, let it cool, then chop into cubes. Cook your mixinsFor this recipe, we kept it classic: fresh sage and thyme, onion, celery, and of course, Italian sausage. Feel free to go sweet or hot with the sausage (or not at all), depending on your personal preference. Cook, then deglaze with broth and stir these ingredients in with your cornbread cubes. The goal is to break up the cornbread into a good mixture of larger chunks and smaller crumbs. Then, stir in the milk and beaten eggs. This binds everything together while keeping things moist.
Make it ahead of time. This dish is a real savior for your Thanksgiving feast, because it can be assembled the day before! Transfer the mixture to a baking dish, cover with plastic wrap, and refrigerate for 24 hours before you're ready to bake. As the oven preheats, let it rest and come to room temp on the counter. Bake until set in the middle and crispy on top. If the top isn't getting as crispy as you'd like, feel free to broil for a few minutes. Just keep an eye on it!
INGREDIENTS FOR CORNBREAD Cooking spray1 1/4 c. cornmeal1 c. all-purpose flour2 tbsp. granulated sugar1 1/2 tsp. baking powder1 tsp. kosher salt1/2 c. (1 stick) melted butter1 1/4 c. buttermilk1 large egg FOR DRESSING 2 tbsp. butter, plus more for baking dish1 tbsp. extravirgin olive oil1 lb. Italian sausage, casings removed1 medium onion, finely chopped3 stalks celery, finely chopped2 tsp. fresh thyme leaves2 tsp. fresh sage, mincedKosher saltFreshly ground black pepper3/4 c. low-sodium chicken broth1/4 c. milk2 large eggs, lightly beatenFreshly chopped parsley, for garnish
DIRECTIONS MAKE CORNBREAD Preheat oven to 375°. Grease an 8” baking dish or 9” round cake pan with cooking spray. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.In a large bowl, whisk together butter, buttermilk, and egg. Add dry ingredients and stir with a wooden spoon until there are no more dry spots. Batter will be thick. Transfer to prepared baking dish, smooth out top, and bake until lightly golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool, then chop into 2” cubes.
The BEST-EVER CHOCOLATE CAKE
By Lena Abraham
Ever feel like chocolate cake just isn't... chocolatey enough? This cake triples down on chocolate flavor with cocoa powder, chocolate chips, and some brewed coffee and espresso The
powder to bump up that chocolate flavor. Got questions? We've got answers! Check 'em out below!Can I do this without coffee and espresso powder?Absolutely! You can substitute water for coffee, and the espresso you can simply leave out. How much more of the frosting would I need to make to cover the entire cake? A double batch should do the trick! Thats 2 cups each of heavy cream and chocolate chips, 12 oz. cream cheese, and 2 tablespoons granulated sugar. (Don't forget that pinch of salt!)
What kind of frosting could I make instead of the whipped ganache? You could always go classic with buttercream! Our chocolate buttercream is super delicious, and it also gets a boost of flavor from espresso powder. If you're looking for something simpler, this cake would be super delicious served with a big dollop of homemade whipped cream too!How do you make the chocolate curls?Take a bar of chocolate (milk, white, or dark all work) and use a vegetable peeler to shave long pieces off the skinny side of the chocolate bar. We've found that room temperature chocolate produces much nicer curls than cold chocolate.Why are there no eggs in this recipe?
Well, as you can see from the above video, I tested a lot of chocolate cakes. It just so happened that the ones made without eggs ended up having our favorite texture! The things that eggs provide in baking like structure, rising, and fat are all accounted for by other ingredients in this recipe. For example, we've got a chemical leavener in the form of baking soda, so we don't need the natural leavening whipped egg whites provide.How far in advance can I make this cake?You can make the cake up to a week in advance! When it has cooled, wrap tightly in plastic wrap and store at room temperature.Made it? Let us know how it went in the comment section below!
INGREDIENTS FOR CAKE Nonstick cooking sprays c. all-purpose flour/2 c. unsweetened Dutch-processed cocoa powder tsp. baking soda 1 tsp. espresso powder tsp. kosher salt c. brown sugar, lightly packed c. buttermilk 1 c. freshly brewed coffee/3 c. vegetable oil tbsp. chocolate curls, for garnish (optional)
FOR FROSTING1 c. semisweet chocolate chips1 c. heavy cream6 oz. cream cheese, softened to room temperature1 tbsp. granulated sugarPinch kosher salt
DIRECTIONS Preheat oven to 350°, line two 8" round cake pans with parchment paper and grease them with cooking spray.In a large bowl, whisk to combine flour, cocoa powder, baking soda, espresso powder and salt.In a medium bowl, whisk to combine brown sugar, buttermilk, coffee, and vegetable oil.
Add wet ingredients to bowl with dry ingredients and whisk to combine. (Some lumps are ok!) Divide batter between prepared cake pans and bake until a toothpick inserted into the center of each cake comes out clean, 33 to 35 minutes. Let cakes cool in pan for 15 minutes, then turn out to cool completely on a wire rack, 45 minutes to an hour.
lace chocolate chips in a medium, heatproof bowl or measuring cup. Heat heavy cream in a small saucepan over medium heat. When bubbles begin to break the surface around the edges of the pan, turn off the heat. Pour the hot cream over chocolate chips. Let sit for 5 minutes, then stir gently until the sauce is smooth. Set aside to cool.
In a medium bowl, use a hand mixer to beat the cream cheese until light and fluffy. Add sugar and beat until fully incorporated. Add a couple tablespoons of ganache and beat to combine with cream cheese. Slowly beat in the rest of the ganache, add a pinch of salt, and beat until soft peaks form. Refrigerate for 30 minutes.
uild cake: Level cakes with a large serrated knife by holding knife horizontal to cake and slicing a thin layer off the tops until even. Place a small dab of frosting in the center of your serving plate to prevent it from sliding. Place first cake in center of serving dish, then frost the top with 1/2 the frosting. Add the second cake layer and frost the top with remaining frosting. If using, top with chocolate curls.
HAXOM FOOD CORP. Preparing you for the next harvest.
HOW TO COOK KALE GREENS
By Makinze Gore
KALE USED TO ONLY BE USED AS GARNISH FOR BUFFET ITEMS LIKE POTATO SALAD. BUT NOW IT'S A SUPER FOOD THAT'S BEEN TRENDING FOR YEARS. IF WE'RE BEING HONEST, MOST OF US DON'T LIKE KALE IF IT'S RAW AND TOSSED IN A SALAD. WE KNOW IT'S GOOD FOR US, SO WE BLEND A BUNCH INTO OUR SMOOTHIES AND CALL IT A DAY. BUT KALE CAN BE SO MUCH MORE THAN A SMOOTHIE FILLER. SAUTÉED WITH SOME GARLIC IT ONLY TAKES 10 MINUTES TO MAKE AND WILL BE THE EASY SIDE DISH YOU CRAVE. HERE'S A FEW TIPS ON HOW TO GET THE MOST OUT OF YOUR KALE.
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SEASONING ARE YOUR FRIENDS Kale doesn't have to be bland to be healthy. Garlic has it's benefits too and makes kale taste 1000x better. My go to is always red pepper flakes, but chili powder or curry powder would taste amazing as well. Don't be scared of kosher salt either! It makes everything good.
MAKE IT EVEN HEALTHIER If you are trying to make your kale as healthy as possible, skip most of the olive oil. If you use a small skillet, you can get away with just a teaspoon or two of olive oil to sauté the garlic, then add your kale with a couple teaspoons of water and it will wilt down perfectly.
MAKE IT CRISPY If you want some crispy kale chips spread chopped kale on a baking sheet, season with salt and pepper, and bake at 400° for 6 to 8 minutes. It will get crispy and a little charred on the edges. Makes a perfectly healthy chip!
MAKE A BETTER KALE SALAD
ONLY THE FINEST To make a good kale salad, you must massage it. It sounds weird, but it's easy, quick, and makes all the difference. "Shred" your kale by slicing your deribbed kale VERY thinly. Then add your favorite dressing, season with salt, and use your fingers to rub the dressing into the kale. That's massaging. And you'll want to it for around 5 minutes. It'll tenderize the kale, therefore making it way less bitter and wayyy more appetizing.
Makinze Gore
INGREDIENTS
2 tbsp. extra-virgin olive oil 2 cloves garlic, minced1 large bunch kale, stemmed and roughly choppedKosher salt Freshly ground black pepperPinch crushed red pepper
Makinze Gore
DIRECTIONS
n a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute. Add kale and season with salt, pepper, and red pepper flakes. Cook, stirring often, until kale is wilted and tender.
Westmire Hills Farmers' Market |2020
FRIED TURKEY
"I recently fried my first turkey. The end result was the best poultry I have ever eaten. The breast meat was spectacular, it literally had a texture and moisture similar to watermelon. I was stunned. It was the definition of juicy and tender." — Justin GilbertRecipe Courtesy of behindthebites.com. Westmire Hills Farmers' Market |2020
Projected Business Performance
INGREDIENTS
DIRECTIONS
1 whole turkey 2 tbsp. salt2 tsp. Pepper 1 turkey fryer3 gal. oil
Heat oil to 375 degrees F. Pat dry thawed turkey with paper towel, removing as much of the moisture as possible. Season turkey inside and out. Place turkey on frying truss.
When oil reaches temperature, slowly submerge turkey in oil (wear oven mitts). Let turkey cook until internal temperature in the thickest part of the breast reaches 165 degrees F (Estimate approximately 3 minutes per pound cooking time)Once turkey is cooked removed to a paper-towel lined cooking sheet with a rack on it, let turkey drain and rest for at least 20 minutes. Internal temperature will rise to 170 degrees F. Remove frying truss, carve, and serve. Westmire Hills Farmers' Market |2020
Chef/TV Personality/Author
With her trademark spiky blond hair and pumped-up personality, Anne Burrell has been sharing her passion for food and cooking with America and isn’t slowing down. Not only has Anne worked at some of the top restaurants in New York and studied the culinary traditions of Italy, she is the host of Food Network’s Worst Cooks in America:
Celebrity Edition, where she mentors a team of celebrities who are in serious need of some cooking pointers. In addition, Anne currently hosts Food Network’s hit show, Worst Cooks in America. Burrell is a New York Times best-selling author with her cookbook “Cook Like a Rock Star.” Her second cookbook, “Own Your Kitchen: Recipes to Inspire & Empower” was released in October 2013. Burrell has been featured in Food & Wine, Food Network Magazine, PEOPLE and The New York Times. She has been a guest on Good Morning America,
The Talk, TODAY, Dr. OZ and The Rachael Ray Show. Anne feels fortunate to have found a field that satisfies her so completely. "I feel so lucky that I have found my true passion in life."
Anne Burrell's slow-cooked tender short ribs are a sure way to please your holiday guests.See more from Anne Burrell on Secrets of a Restaurant Chef on Food Network.YIELDS:
6 bone-in short ribsextravirgin olive oil1 large Spanish onion2 ribs celery2 carrots2 clove garlic1 1/2 c. tomato paste2 c. hearty red wine2 c. water1 bunch fresh thyme2 bay leavessalt
Preparing and Handling Fish | Group 1A
Directions Season each short rib generously with salt. Using a pan large enough to accommodate all the meat and vegetables, coat with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
eat the oven to 375 degrees F.While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil, and add the pureed vegetables.Season the vegetables generously with salt and brown until they are very dark and a crust has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crust and let it reform. Scrape the crust again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn, then reduce the mixture by half.
Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done, the meat should be very tender but not falling apart. Serve with the braising liquid.
AlmondCaramel Thumbprints
INGREDIENTS FOR THE COOKIES 1/2 lb. unsalted butter1 c. sugar2 large egg yolks1 tsp. almond extract2 1/2 c. all-purpose flour1 tsp. baking powder1/2 tsp. baking sodapinch of salt2 c. sliced almonds FOR THE CARAMEL 1 1/2 c. sugar1 lemon1 tbsp. light corn syrup1/4 c. heavy cream12 tbsp. cold unsalted butter
DIRECTIONS For the Cookies: Preheat the oven to 325 degrees F. Lightly butter 2 baking sheets.Place the butter and sugar in the bowl of an electric mixer equipped with the paddle attachment—the one that looks like the peace sign—and beat until creamy and fluffy, 3 to 4 minutes. Add the egg yolks and almond extract and beat for another minute or so, scraping down the sides of the bowl occasionally. In another large bowl, combine the flour, baking powder, baking soda, salt, and chopped almonds. Gradually add the flour mixture to the butter-sugar mixture. When combined, the dough should be soft and homogeneous. Wrap the dough in plastic and refrigerate for at least 30 minutes, until firm.When you’re ready to bake, take the dough out of the fridge and roll it into 3/4-inch balls. Place the balls about 1 inch apart on a prepared baking sheet. Using the tip of your thumb, make a hole as deep as you can in each doughball without actually poking through the bottom. Roll your thumb around a little bit to widen the hole—this is your thumbprint!
Bake the cookies for 16 to 18 minutes or until they begin to turn golden around the edges. Remove from the oven and cool. While the cookies are cooling, repoke each one with your thumb to create a really nice spot for the caramel. Repeat with the remaining dough.For the Caramel: In a medium saute pan, combine the sugar, lemon juice, corn syrup, and 1⠄4 cup water. Bring the pan to medium-high heat. Be careful not to swish the pan around as that can cause the sugar to recrystallize. As the mixture boils, the water will evaporate and the sugar will begin to turn brown, or “caramelize.� This is the point when you DO NOT want to take your eyes off it! Things can take a turn for the worse here and there will be no recovery. As the sugar begins to turn gold and move toward golden brown, remove it from the heat and add the heavy cream.
As you do this it will bubble up like crazy. Be sure to use a pan large enough to accommodate the bubbling—this stuff is molten and can cause a very severe burn. Whisk the cream until things settle down and the bubbles subside, then add the butter 2 pats at a time, making sure each addition is thoroughly incorporated before adding more.Let the caramel cool slightly, then spoon it into the hole of each cookie and let cool. You’ll most likely have leftover caramel sauce, so save it for something yummy—like pouring over vanilla ice cream!a subheading