Christmas is the most wonderful time of the year! It is a season full of giving, cheer, baking cooking, and cooking delicious meals. We know how important delicious meals and desserts are to our friends throughout the food service industry, and time is very limited in your busy kitchens, especially this time of the year! Today, we want to share some great recipes to put to use something you probably already utilize everyday in your kitchen: your KitchenAid mixer!
While the KitchenAid mixer is a great option for mixing bread dough, cakes and mashed potatoes, the hub attachments offer possibilities of culinary magic, all while saving you time and energy. Check out these recipes to try this Christmas season!
The slicer/shredder attachment makes varying slices of fruits and vegetables, as well as fine or coarse shreds of vegetables, nuts and cheeses. The item includes two slicers and two shredder cones and is dishwasher safe & easy to attach. Great ways to put this attachment to work:
Quickly and easily juice citrus fruit with this attachment! The attachment utilizes the power of the mixer’s motor to get the job done right! The innovative design allows the juice to fall directly into the bowl, pitcher or cup below.
Wow your guests with freshly squeezed juices! One of our current favorites? Grapefruit juice with lemon and orange! (Juice combined from 3 grapefruits, 3 orange, 2 lemons). Have fun experimenting with juice combinations, or add the juice to cocktails, and more!
We want to hear what is your favorite thing to make with your KitchenAid Mixer! Share with us in the comments! Have more questions about KitchenAid products? One of our helpful product consultants would be happy to answer them – call us at 800.215.9293!
It’s fall and football season is back in full swing. And what kind of host would you be if you didn’t supply the best snacks for your guests? Not a very popular one, that’s for sure! But fear not, we’ve got a delicious game-day dip idea that is sure to be a hit! We’ve got what you need to know to make this gameday staple below. Just add potato chips!
3 large yellow onions, finely diced (about 1 quart)
1 tablespoon butter
Kosher salt and freshly ground black pepper
1/2 cup water
3/4 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon lemon juice
1/2 ounce finely grated Parmesan cheese
1 tablespoon finely sliced chives
Heat sugar in a 12-inch stainless-steel skillet over medium-high heat until completely melted and light brown, about 3 minutes. Immediately add onions and stir with wooden spoon to coat onions in sugar. Add butter, baking soda, 1 teaspoon salt, and a few grinds black pepper. Toss to combine. Cook, shaking pan occasionally until onions release all their liquid and brown coating builds up on bottom of pan, 6 to 8 minutes.
Add 2 tablespoons water shake pan while scraping with wooden spoon to deglaze brown bits from bottom of pan. Continue cooking, shaking occasionally until coating begins to build up again, 3 to 5 minutes. Repeat deglazing and cooking steps three more times until all water is used up and onions are deep brown. Transfer to medium mixing bowl and allow to rest at room temperature for 5 minutes.
Add sour cream, mayonnaise, lemon juice, Parmesan, and Worcestershire and whisk to combine. For smoother texture, run through blender or food processor. Chill in a sealed container for at least 1 hour and up to 5 days (flavor will improve with time). Spoon into a bowl, sprinkle with chives, and serve with chips.
Yield: ~2 cups
Active Time: 30 minutes
Total Time: 1 1/2 hours
Now that you’ve got the dip covered, just head on out and get your favorite potato chips! If for some reason you wind up with leftover dip, you can always put in on a hamburger or a nice roast beef sandwich! You might be surprised how good it is!
They don’t call them the dog days of summer for nothing….it’s HOT out there! The good news is that fall is around the corner, but until then, here are some refreshing summer cocktails sure to keep you cool!
Take a break, pitch a tent and explore the outdoors this season!
I know, the idea of “roughing it” for an extended weekend may not appeal to some, but if you do it right, a memorable experience can be shared by all. To help, we’ve compiled a few campfire recipes sure to excite. Click the links to view the full recipe.
Hola, amigos! Cinco de Mayo is right around the corner and it’s time to start planning how to top last year! May 5th is a huge opportunity for restaurants and bars to bring in business, especially as the warmer weather is rolling in. Here are some suggestions we have to throwing the ultimate fiesta!
First, know your history!
Get in the spirit by brushing up on Mexican culture.
Many people believe Cinco de Mayo is Mexico’s Independence Day. In fact, Cinco de Mayo actually commemorates Mexico’s win over France in the Battle of Puebla during the French-Mexican War in 1862 (their Independence Day from Spain is celebrated on September 16!). Though a fairly minor holiday in Mexico, it has evolved into a full-blown celebration of Mexican heritage in America.
Stock up on guac!
Guacamole can be so much more than avocados and salt. We recommend playing around with recipes to create a signature concoction that stands apart from the rest! Experiment with fresh spices like cilantro and basil. Remember, the two main ingredients need to be freshness and originality. And don’t forget to prepare in bulk!
2 Tbsp to ¼ cup of minced red onion or thinly sliced green onion
1-2 serrano chilies, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
A dash of freshly grated black pepper
½ ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
1. Cut avocado, remove flesh: Cut the avocados in half. Remove seed. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon (learn how to cut and peel an avocado here). Place in bowl.
2. Mash with a fork: Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.)
3. Add salt, lime juice, and the rest: Sprinkle with salt and lime (or lemon) juice. The acid in the juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chilies. Chili peppers vary individually in their hotness, so start small and add to it to reach your desired degree of spiciness.
4. Cover with plastic and chill to store: Place plastic wrap on the surface to cover it and prevent air from reaching it. The oxygen in the air causes oxidation which will turn the guacamole brown. Refrigerate until ready to serve.Tip: Chilling tomatoes hurts their flavor, so if you want to add chopped tomatoes to your guacamole, do so just before serving.
Like guacamole, a second necessity is salsa. There are hundreds of salsa recipes out there. Again, the key is originality. Make it your own! Try experimenting with this restaurant-style salsa courtesy of the Food Network by adding your own unique variations:
Prep time: 15 minutes
Inactive: 1 hour
2 10-oz cans diced tomatoes and green chilies
1 28-oz can whole tomatoes with juice
½ cup fresh cilantro leaves (adjust to taste)
¼ cup chopped onion
1 clove garlic, minced
1 whole jalapeño, quartered and sliced thin, with seeds and membrane
¼ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon sugar
½ whole lime, juiced
Combine diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeño, cumin, salt, sugar and lime juice in a blender or food processor.
Pulse until you get the salsa consistency you’d like.
Test seasoning on tortilla chip and adjust as needed.
Refrigerate for at least an hour before serving.
Making Magnificent Margaritas
Photo by The Salted Rim
Time for the good the stuff. Like the aforementioned necessities, margaritas also have room for variation; from Texas, to Lime, to just about every other flavor known to man. What matters most is the ratio between ingredients, but there is certainly still room to experiment.
Try starting out with this recipe for a classic Texas margarita, courtesy of Epicurious:
Sweet & Sour Mix
½ cup lime juice (approx. 4 limes)
½ cup lemon juice (approx. 2 lemons)
½ cup orange juice (approx. 2 oranges)
¼ cup agave nectar (or 1/3 cup granulated sugar)
½ cup water
4 parts sweet & sour mix (from above)
2 parts 100% agave tequila
1 part Cointreau
Making Sweet & Sour Mix
Stir agave nectar and water in bowl.
Add in hand-squeezed lime, lemon and orange juices.
Note: if using granulated sugar, use hot water, then cool before mixing in with juices.
The mix can be stored in the refrigerator for one week.
Making the Margarita
Mix 4 parts sweet & sour mix, 2 parts tequila and 1 part Cointreau.
Serve on the rocks.
We recommend adding a dash of Grand Marnier. If you’re feeling adventurous, try pouring over crushed jalapeños!
Finalizing the Fiesta
Now that the essentials are in place, it’s time to put it all together to create a celebration your guests will never forget!
1. Dress the part! Don a sombrero and drape the Mexican flag around your shoulders.
2. Play the music! Hiring a mariachi band will definitely liven up the party. If that’s out of the question, check out this playlist to get things started.
3. Put up decorations such as red, white and green streamers; a piñata; or luminaries.
4. Food, food, food! Don’t stop at guacamole and salsa. Go all out with inspired entrees and desserts. Tacos are never a bad idea and who doesn’t love fried ice cream?! For more suggestions, check out these unique, Cinco de Mayo-inspired ideas.
Pour the green beer, St. Patty’s Day is almost here!
March 17th is a huge day for bars and restaurants as consumers look to celebrate the Irish holiday with green flare and lots of beer. But beer isn’t the only way to get into the Irish spirit. Here are a few traditional (and not so traditional) recipes to unleash your inner leprechaun.
The Shamrock Shake
2 cups vanilla ice cream
1 ¼ cups milk
¼ teaspoon mint extract
9 drops green food coloring
Blend and top with whip cream, chocolate syrup and green, decorative sugar
This delicious, kid-friendly treat is a St. Patrick’s Day tradition for many, and sure to inspire the spirit of the holiday.
St. Michael’s Irish Americano
Warm up with this Irish Coffee fitted to the American palette.
1 ½ oz. espresso coffee
1 ½ oz. Irish whiskey
1 tablespoon white sugar
1 tablespoon heavy cream
6 oz. hot water
Top with whip cream
A hearty classic. Every Irish household has their own version of this stew. Start with this, and add ingredients to suit your personal taste.
1 tablespoon olive oil
2 lbs. boneless lamb shoulder cut into 1 ½ inch pieces
½ teaspoon salt
Freshly ground black better to taste
1 large onion, sliced
2 carrots peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks
4 cups water
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary
1 cup coarsely chopped leeks
Chopped fresh parsley for garnish
Heat oil over medium heat in large stockpot or Dutch oven. Add lamb pieces and cook, stirring gently, until evenly browned. Season with salt and pepper.
Add onion, carrots, and parsnips and cook gently alongside meat for a few minute. Stir in water. Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer, depending on the cut of meat you used and if it’s tender yet.
Stir in potatoes and simmer for 15 to 20 minutes before adding leeks and rosemary. Continue to simmer uncovered until potatoes are tender but still whole. Serve piping hot in bowls garnisheed with fresh parsley.
Guinness and Chocolate Cheesecake
Get that sweet tooth fix with this chocolatey Irish masterpiece.
1 cup crushed chocolate cookies
¼ cup butter, softened
2 tablespoons white sugar
¼ teaspoon unsweetened cocoa powder
8 oz. cream cheese
1 cup white sugar
½ lb. semisweet chocolate chips
2 tablespoons heavy cream
1 cup sour cream
1 pinch salt
¾ cup Irish stout beer (i.e. Guinness)
2 teaspoons vanilla extract
1 oz. semisweet chocolate
Preheat oven to 350 degrees. Prepare a 9 inch springform pan with butter.
Combine crushed cookies, butter, 2 tablespoons of sugar, and cocoa in a small bowl; mix and press into the bottom of pan.
Place cream cheese in a large bowl and beat with electric mixer on a low speed until smooth. Add 1 cup sugar and eggs while beating.
Combine chocolate chips and heavy cream in a microwave-safe bowl. Heat in microwave until chocolate is completely melted, stirring every 30 seconds. Beat chocolate in cream cheese mixture. Add sour cream, salt, beer and vanilla. Blend until smooth, then pour mixture over the crust. Place the pan into a large, deep baking dish. Fill the dish with water to cover the bottom half of the springform pan.
Bake in preheated oven for 45 minutes, then turn oven off and leave cheesecake there with the door slightly ajar for another 45 minutes.
Remove from oven, run knife along edge of cheesecake to loosen from pan, and chill in the refrigerator for at least 4 hours.
Melt semisweet chocolate in a bowl in the microwave. Make chocolate clovers by dropping 3 small drops of the melted chocolate close to one another on waxed paper, drag a toothpick from between two dots outward to make the stem; chill until hardened. Arrange chocolate clovers on top of chilled cheesecake for decoration.
Click here to discover more Irish recipes to bring you luck on St. Patrick’s Day.
Happy Thanksgiving! Did you know that November is National Peanut Butter Lovers Month? Well, if you are anything like the majority of the country, you are very excited for an entire month to celebrate your love of peanut butter! We rounded up some of the best recipes with peanut butter incorporated into them, as well as some fun facts about the delicious spread! Give one of the recipes below a try for a wonderful dessert today!
It takes approximately 540 peanuts to make a 12-ounce jar of peanut butter
By law in the United States, any product labeled as peanut butter must be at least 90 percent peanuts
Archibutyrophobia (pronounced A’-ra-kid-bu-ti-ro-pho-bi-a) is the fear of getting peanut butter stuck to the roof of your mouth
We spend almost $800 million a year on peanut butter in the United States
If you took all the peanut butter that Americans eat in a year, it could coat the floor of the Grand Canyon
There’s a jar of peanut butter in 75 percent of the homes in America
The countdown to T-Day has begun. Are you prepared?
Thanksgiving is arguably one of the greatest holidays of the year. It’s a time for catching up with loved ones, giving thanks, and stuffing yo’ face. For many homes and restaurants, the food is the centerpiece families flock around – a common cause to unite over. Of course, every family has their own traditions; however, we wanted to share a few suggestions for taking your Thanksgiving game to the next level.
The Main Attraction
It used to be back in the day, there was only one way to prepare turkey for Thanksgiving. Clean it, stuff it, throw it in the oven, watch the Macy’s Thanksgiving Day Parade and voila! But modern techniques such as deep frying and smoking have added brand new dimensions to Thanksgiving’s Main Event.
Roasting your turkey takes more technique to keep the bird moist. The long hours in the oven tend to dry out the bird if you aren’t careful. Brines, marinades and injections are all wonderful tips to bring the best out of your oven-cooked bird. Better yet, you can multitask, and add veggies to the bottom of the roasting pan, and let them become concentrated flavor-bombs, as they soak up the drippings.
If time is of the essence, then you can try deep frying! Deep frying drastically cuts the cooking time for turkey. There are deep fryers specifically made for turkeys. Frying your turkey keeps the juices locked in, resulting in a more moist bird. However, the list of wounded who carelessly tried to deep fry without taking the proper precautions are many. Butterball created a helpful page to help guide you on how to deep fry a turkey safely, which can be found here.
Smoking a turkey takes the longest out of the three preparation methods. However, the flavor of a turkey off of the grill or smoker is something to be savored. You have to be patient, but the results are totally worth it, as you have a bird with a beautiful skin and juicy meat. If you’re using a water or electric smoker, here is a how-to guide to get you started.
Some families are strictly traditional when it comes to their Thanksgiving meal, and others like to add a twist on classic favorites. No matter which way your family tends to lean, you cannot go wrong with these side dishes.
Spiced sweet potato pie baked into a butter crust and topped with a pillow of toasted marshmallor meringue.
For the crust:
1 ¼ cup of all-purpose flour
½ teaspoon salt
½ cup unsalted butter, cold and cut into cubes
¼ – 1/3 cup water
For the filling:
2 medium sized sweet potatoes
2 large eggs
1/3 cup light of dark brown sugar
¼ teaspoon salt
¼ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2/3 cup whole milk
1 teaspoon vanilla abstract
For the meringue:
1 cup granulated sugar
½ cup water
4 large egg whites
½ teaspoon cream of tartar
1 teaspoon vanilla extract
To make pie crust:
Combine the flour and salt in a large bowl. Add the butter and toss to coat. Use a pastry blender to cut the butter into the dry ingredients until butter is the size of peas. Sprinkle water over the mixture and use a spoon or spatula and then your hands to bring it together into a ball. Add more water if necessary.
Form the dough into a disk, wrap in plastic and chill in the fridge for at least 1 hour and up to 3 days. When ready, roll the dough out on a lightly floured surface to a rough 12-inch circle. Transfer to an 8 or 9-inch pie dish, tuck the ends under and crimp as desired. Prick the bottom with a fork and freeze for 30 minutes.
To make the filling:
Preheat the oven to 400 degrees. Prick the sweet potatoes with a fork and bake until tender, about 40 minutes. Let cool, then peel and remove any dark spots.
In a food processor, puree the sweet potatoes. Add the eggs, brown sugar, salt, and nutmeg, cinnamon, milk and vanilla and mix until smooth.
To bake the pie:
Line the pie crust with a greased foil and fill with baking weights or dried beans. Bake at 400 degrees F for 20 minutes, then remove the parchment and beans and bake for an additional 10 minutes until set but not browned.
Remove the pie from the oven and pour the sweet potato filling into the crust. Reduce oven temperature to 375 and bake until filling is set, about 40 minutes.
To make the meringue:
Put the sugar and water in a small saucepan over medium heat. Bring to a boil, swirling the pan as it heats up to dissolve the sugar completely. Once the sugar mixture boils, insert a candy thermometer. Do not stir. Heat to 240 degrees (soft ball stage).
While the sugar is cooking, beat the egg whites and cream of tartar on high speed until they just begin to form soft peaks.
With the mixer on low, add the sugar syrup in a small steady stream into the egg whites. Once all the syrup has been added, increase mixer speed to high and beat meringue to stiff and glossy peaks, about 2-3 minutes. Mix in the vanilla extract.
Use a spatula to spread the meringue on top of the cooled pie, making sure the meringue goes all the way to the crust.
Toast meringue with a kitchen torch or in a 400-degree oven for about 7-10 minutes. Watch it carefully to make sure it doesn’t burn.
Let pie cool to room temperature for at least 1 hour before slicing. Store pie in the fridge.
Pair the entire event together by selecting a wine that will complement the array of flavors and keep conversation flowing. The traditional wines served at Thanksgiving are either pinot noir or chardonnay.
Light, dry red wine usually with hints of cherry and cranberry flavors, and rich spices that burst when paired with the traditional side dishes a turkey requires.
A refreshing dry white wine, usually with buttery and oaky characteristics that mesh well with white meat.
Of course, these are only recommendations. Serve whatever wine your guests prefer, and when it doubt, offering a variety may be the way to go. Not everyone enjoys a dry wine, so having a sweeter option available is a good idea.