MAY
03

Fruit and Yogurt Parfait with Maple Toasted Granola

Fruit yogurt and granola parfaits

Breakfast in bed is a Mother’s Day classic, and an extra special way to show you really care.  This year, instead of reaching for the frying pan or waffle maker, start the day off with this bright, fresh, and lighter breakfast option that tastes as gorgeous as it looks.  Creamy, cool Greek yogurt is layered with mom’s favorite fresh fruit and topped with crunchy, maple-sweetened homemade granola and a little lemon zest for a refreshing zip.

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1176 Hits
APR
25

Dark Chocolate Pecan Pie

The dark chocolate pecan pie

Derby Day calls for mint juleps in silver cups, fantastic hats, and barbeque! Pecan pie is the perfect end to the charm of a Kentucky Derby themed party or meal.Try our healthier dark chocolate take on the classic pecan recipe. You'll love it so much, you'll make this updated traditional Southern dessert all year long!

 

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1080 Hits
APR
18

Herb-Crusted Chicken Breasts with Lemon Pepper Green Beans

Herb crusted chicken and green beans

There are many simple ways to help our planet, and it’s not just about turning off the faucet when brushing your teeth or using reusable shopping bags.  Buying your food locally helps support your community and local economy, and also reduces the amount of pollution created when products are transported in from afar.  This Earth Day you can feel great about serving up a more sustainable meal with this recipe, featuring delicious, local ingredients, like Miller Amish Country chicken breasts and fresh herbs from The Herbal Gardens, all of which can be bought at your local Sunset Foods.

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1127 Hits
APR
11

Hot Cross Muffins

The Hot Cross Muffins

Delicate and sweet, these hot cross muffins are a real treat and something different for the Easter Bunny to serve up this year. You can also experiment with different combinations of dried fruit or add in chocolate chips!

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1175 Hits
APR
05

Chocolate Matzo Toffee Crunch

Crunchy Chocolate Matzo Toffee

 

Whether you’re preparing your own Seder dinner this Passover or attending one elsewhere, you might just start a new dessert tradition with this sweet matzo treat.  Crunchy toffee coated matzo and almonds are layered with rich semi-sweet chocolate to create a truly delectable and unique addition to your traditional Passover meal.

 

This week’s recipe: Chocolate Matzo Toffee Crunch

 

Why we like it:

 

This dessert is incredibly simple and requires just a few ingredients, so it doesn’t take a lot of time or effort, but will definitely become a new Passover favorite!

 

Ingredients:

 

2 cups coarsely crumbled matzo (approx. 4 sheets)

1 ¾ cups sliced almonds

½ cup unsalted butter

½ cup packed brown sugar

1 tsp vanilla extract

½ tsp salt

2 tbsp water

2 cups semi-sweet chocolate chips

 

Preheat the oven to 325 degrees and line a large, rimmed baking sheet with parchment paper.  Crumble your matzo into a large bowl (about 4 sheets for 2 cups).

 

Add your sliced almonds and mix them together.  Set the bowl aside for later.

Crumbled Matzos

 

To a medium-sized saucepan, add your butter, brown sugar, vanilla extract, salt, and water.  Bring to a boil over medium heat, stirring constantly.  The color should turn golden brown, and the syrup will start to look frothy and bubbly.  Keep stirring for 1-2 minutes and then remove from the heat.

 

Heating the Brown Sugar

 

Immediately drizzle over the matzo and almond mixture in the bowl, stirring together as you go to incorporate all the syrup.

 

Mixing together the ingredients

 

Spread the matzo mixture evenly onto your parchment-lined baking sheet.  Bake for 25-30 minutes, until golden and smelling like toffee.  Be careful to not let it brown too much.

 

Take the baking sheet out of the oven and turn off the heat.  Sprinkle the chocolate chips all over the toffee crunch.

 

Place the baking sheet back in the oven with the heat off and let sit for 1-2 minutes, until the chocolate chips look glossy and soft.

 

mixing the chocolate chips

 

Remove the baking sheet and, using a heatproof spatula, spread the chocolate chips into an even layer of chocolate on top of the toffee crunch.

 

Place the tray in the refrigerator and leave until the chocolate hardens completely.

 

Refrigerating the matzo

 

Break the chocolate matzo toffee crunch into pieces by hand.  Don’t go smaller than bite-size or it’ll just be messy to eat.

 

Breaking apart the toffee

 

Enjoy this delectable Passover treat; no utensils needed!

 

Pieces of delicious matzo toffee!

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1192 Hits
MAR
22

Leek and Goat Cheese Tart

A leek and goat cheese tart slice

From the flaky, melt-in-your mouth pastry to the creamy, savory filling of tangy goat cheese with sautéed leeks and fresh thyme, you’d swear this tart could have come straight from a bistro in Paris if you hadn’t just made it yourself!

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1142 Hits
MAR
14

White Chocolate and Cranberry Blondies

White chocolate cranberry blondie bar

If you’re tired of making the same old brownies time after time and need a new recipe to add to your dessert collection, then these white chocolate and cranberry blondies are just the thing!  They’re deliciously sweet, but because they’re made with white chocolate, the taste is lighter and more subtle than classic brownies.  And don’t forget the cranberries!  They give a fruity, slightly tart bite to counteract the richness of the white chocolate, and knowing you’re getting some of your daily dose of Vitamin E doesn’t hurt either!

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1180 Hits
MAR
05

Sausage and Herb Slow Cooker Lasagna

A slice of the sausage and herb lasagna

Tired of always using your slow cooker for the same few meals?  Why not use it to make lasagna?  This slow cooker lasagna is rich and tasty, filled with Italian sausage, three kinds of cheese, and a variety of classic herbs.  Not only is this dish so delicious, using the slow cooker is more energy efficient than the oven, and it can be left to cook all afternoon without having to check if your cheese is burning!

 

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1214 Hits
MAR
01

BBQ Chicken Sandwich with Jalapeno Cilantro Coleslaw

Barbeque Chicken sandwich

There’s nothing better than a delicious twist on a classic dish, and this BBQ chicken version of a pulled pork sandwich definitely hits the mark.  The chicken is saucy and rich, slow cooked in the oven with onions and garlic, but it’s the freshly made coleslaw that will really make your taste buds tingle. The jalapenos add the heat, the cilantro cools things down, and a squeeze of zesty, fresh lime helps bring out all the brightness and vibrancy of these flavorful ingredients.

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1230 Hits
FEB
21

Red Velvet Macarons with White Chocolate Ganache

Stacks of Red Velvet Macarons

Delicate, airy and sweet French Macarons are evocative of all the romance of Paris. This special red velvet version has a hint of chocolate flavor and is filled with a silky white chocolate ganache.

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1193 Hits
FEB
14

Soft Vanilla Sugar Cookies with Strawberry Icing

Heart shaped sugar cookies with pink strawberry icing

Flowers?  Chocolates?  Giant stuffed teddy bears?  Try something new this Valentine’s Day and get creative in the kitchen with these Soft Vanilla Sugar Cookies with Strawberry Icing.  The cookies are sweet and simple, with the smooth taste of vanilla, and the icing is homemade with fresh strawberries to give it that gorgeous pink shade.  Delectable and so very pretty, these cookies are the perfect way to say “I love you” this Valentine’s Day.

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1074 Hits
FEB
06

Cauliflower Crust Pizza with Caramelized Onion, Bacon, and Arugula

Cauliflower pizza with all of the fixings

Everyone loves a slice of pizza, but if you have a gluten allergy or wheat intolerance, ordering take out can be difficult. So why not make your own at home?  Not only is this cauliflower crust delicious, it’s also completely gluten and grain free!  And with a zesty homemade sauce and gourmet toppings like caramelized onions, crispy bacon, arugula, and creamy mozzarella, you’ll be glad you skipped delivery and made your own!

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1192 Hits
FEB
01

Ginger Hoisin Meatballs with Thai Peanut Sauce

Hoisin Meatballs over rice

Meatballs aren’t just for putting on top of spaghetti, and these Ginger Hoisin Meatballs with Thai Peanut Sauce might just become your new favorites.  For a filling and comforting dish, these rich and saucy meatballs are delicious over a bed of jasmine or basmati rice, but with Super Bowl weekend upon us, they can just as easily be made as a pre-game appetizer, perfect for the hungriest sports fan.  Simply serve the meatballs freshly cooked from the oven with the sauce on the side for dipping.

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1132 Hits
JAN
25

Spicy Beef and Sausage Chili

A bowl spicy chili

When you’re trying to please the whole family with dinner, this chili is a sure fire way to bring everyone to the table.  It’s full of delicious vegetables, loaded with savory meats, and packs a bit of a punch with its rich and fiery blend of spices.  It’s good enough to become your go to recipe for chili, and it’s easy enough to make again and again.  Best of all, it’s totally customizable, so you can play around with different veggies and meats, and try it milder or hotter depending on your taste preference.

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1205 Hits
JAN
10

Pecan Walnut French Toast with Spiced Winter Punch

Frech Toast with pecan and walnut

Weekends are a great time for a leisurely family breakfast. Skip the complicated recipes and impress your clan with this decadent and gourmet breakfast that can be prepared the night before but will look like fine dining in the morning! This breakfast will look and taste like you spent hours making it, and better yet, will fill your kitchen with the delicious aroma of sugar and spice and wonderful winter baking.

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1058 Hits
DEC
27

Winter Couscous Salad with Spicy Chicken

Chicken and couscous salad

Salad’s aren’t just for Summer, roast up your favorite winter vegetables in this versatile winter couscous salad made with roasted onion, pumpkin, sweet potato, sautéed spinach and pomegranate.

 

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1072 Hits
DEC
20

Mediterranean Pasta Salad with Homemade Pesto

A bowl of Mediterranean Pasta Salad

The holiday season means work parties, potlucks, and family gatherings filled with an abundance of baked goods and high-calorie treats.  If you’re looking for a new recipe to become your go-to option for any occasion, this pasta salad is it.  Not only is this a dish you can throw together in no time and easily make for the masses, it’s also a great healthier option that doesn’t compromise on fresh, delicious flavor, and it’s so tasty that you’ll probably have your friends and family begging you for the recipe!

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1198 Hits
DEC
14

Chili-Lime Chicken with Baby Spinach and Arugula

Chili-lime chicken and spinach

On those winter days when it feels cold and dreary and you just want to escape to a tropical island, try our recipe for Chili-Lime Chicken instead! It requires minimal time and effort, but will make your taste buds come alive with the flavors of zesty lime, creamy avocado, crunchy radish, cilantro, and a little added chili heat for good measure. It’s a versatile meal that can just as easily be served up on a bed of fresh greens for lunch or over a bowl of brown or wild rice for dinner.

 

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1131 Hits
DEC
06

Roasted Lemon Chicken and Sausages with Rosemary and Garlic

Pan of roasted chicken with sausages

After a long day of work, sometimes cooking dinner is the last thing you want to do; thankfully, this one-pan oven meal gives you the delicious flavor you crave with very little hassle.  It doesn’t require any fancy knife skills or a lot of culinary prowess, so it’s a good choice for the cook who loves to make great-tasting food without having to follow complex recipes.  This dish is simple and rustic, a warm and comforting meal that’s packed with the rich, bold flavors of roasted garlic, fresh rosemary, and tart lemon.

 

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1394 Hits
NOV
30

Apple Pie Bites

 

A plate of apple pie vites

Crunchy and sugar-coated on the outside with a warm, gooey apple filling, these bite-sized beauties are treats no one could resist. With a spiced apple filling, these indulgent little parcels are packed with flavor and make perfect finger food for a holiday party. Or try serving them at home warm with ice cream for an extra indulgence on a cold winter night!

This week's recipe: Apple Pie Bites

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1088 Hits
NOV
22

Spiced Butternut Squash Soup

 

A bowl of spiced butternut squash soup

Autumn is the perfect time to make soup.  The air is growing cool and crisp, the leaves are changing colors, and as winter draws closer, we yearn for savory, warm, and filling fare.  No doubt you’ve seen the grocery stores full of pumpkins and gourds and squashes, and now is the time to try this simple butternut squash soup recipe that is just bursting with wholesome ingredients and delicious flavor.

There are many varieties of butternut squash soup, but this recipe has a rich and complex flavor: tart green apple to balance out the sweetness of the squash, a touch of cayenne to give some heat, and a pinch of cinnamon and nutmeg to give it that warm and comforting taste of autumn – the taste that just makes you want to eat it while curled up in front of a roaring fire, watching red and gold leaves slowly drifting off the trees outside.

This week’s recipe: Spiced Butternut Squash Soup

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1159 Hits
NOV
16

Gingered Cranberry Sauce

 

Gingered Cranberry Sauce

Gingered Cranberry Sauce

Forgo the fuss this Thanksgiving with this super simple four ingredient cranberry sauce with a kick. Adding a touch of freshly ground ginger spices up this sauce and makes for a delicious adaptation of a Thanksgiving classic.

Why we like it:

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1090 Hits
NOV
02

North Woods Hearty Pot Roast

 

Slow cooked chuck pot roast

NORTH WOODS HEARTY POT ROAST

There’s nothing like a delicious, hearty beef pot roast to evoke the comforts of home. The keys to successful braising – also known as pot roasting – are low heat and a tightly covered pan to achieve unbelievable tenderness. And be sure to include the browning step as it packs a bonus layer of flavor.

This week's recipe features lean Certified Angus Boneless Chuck Roast which is on sale for $3.49 lb. through Wednesday, November 6. Pot roasts from the chuck are perfect for braising, a moist heat cooking method that tenderizes the meat. In addition to the mouthwatering results, beef pot roasts are a nutrient-rich source of 10 essential vitamins and minerals, including protein.

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1057 Hits
OCT
19

Spooktacular Spider Cookies

 

A plate of Spider cookies

Pumpkins are all around us, and there’s a chill in the air. That means Halloween is fast approaching! Short on time with all the costume making and party preparations? Never fear – this week’s recipe delivers on flavor and convenience. Whip it up in no time flat – with the help of a box mix, we confess, but you don’t have to share that little secret!

This week’s recipe: Spooktacular Spider Cookies

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1093 Hits
OCT
05

Banana Bread

 

A loaf of vegan banana bread

If you or someone you love follows a Gluten-Free diet, you won’t want to miss this amazing event! Today at the Highland Park Sunset Foods, we’re hosting a Gluten-Free Expo with over 40 gluten-free vendors. Stop by and sample some of their delicious products – and pick up favorites to take home.

While preparing for the expo, we thought what could be better than to experiment with some of these vendors products in our kitchen? We were thrilled with the results – and we are certain you will be too! This week’s recipe was easy to whip up and made the entire kitchen smell phenomenal! And would you believe, it’s gluten-free and vegan?!

This week’s recipe: Gluten-Free, Vegan Banana Chocolate Chip Bread

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1354 Hits
SEP
27

Homemade Soft Pretzels

Plate of homemade pretzels

Every year around this time, we wish we lived closer to Germany so we could celebrate the 16-day-long festival of beer, sausage and pretzels that is Oktoberfest.

If you can’t jet off to Germany, we’ve got the next best thing right here. This week, the chefs at Sunset Foods show you how easy it is to whip up a batch of soft and delicious pretzels in your own kitchen. Serve with your favorite mustard and beer, and you’ll be transported across the ocean.

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1131 Hits
SEP
20

Spiked Teriyaki Wings

Plate of the teriyaki chicken wings

Fall is here, folks, and that means football season! We love game day Saturdays and Sundays. It’s a perfect excuse to feast on our favorite bar snacks, while drinking our favorite beers. If only there was a bar with our favorite couch and chairs…
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1062 Hits
SEP
13

Jicama Salad with Pomegranate-Lime Dressing


Jicama Salad in Pomegranate Dressing

When we’re in a hurry to run errands, we tend to stock up on the usual suspects at the grocery store. This week, we challenge you to put something new and unexpected in your cart. And we have just the weeknight recipe to spark this change.

We love salads year-round, but especially at this time of year when so much amazing produce can be found in store. Sunset Foods’ very own Mary Kay Gill offers a spectacular weeknight salad recipe that showcases an abundance of delicious produce – some you’ll recognize and some you have probably walked past without giving it a second glance. That all changes today!

This week’s recipe: Jicama Salad with Pomegranate Lime Dressing

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1113 Hits
SEP
07

Grilled Susitna River Coho Salmon with Peach Salsa


Grilled Salmon topped with Peach Salsa

See if you can say this three times fast… Oncorhynchus Kisutch. That's the scientific name for Coho Salmon and this week we’ve whipped up something extra special for your dining pleasure – a sassy summertime salsa, featuring the lovely peach, "Queen" of the summer fruits, paired with Coho Salmon flown in fresh from the Cook Inlet of the Susitna River in Alaska.

We simply can't get enough peaches around here! Lucky for us, Illinois and Michigan hit a bumper crop…and they are delicious. You can enjoy this salsa on its own with your favorite tortilla chips, but we especially like it atop grilled salmon.

This week’s recipe: Grilled Susitna River Coho Salmon with Peach Salsa

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1057 Hits
AUG
31

Bacon and Date Wrapped Shrimp with Cilantro Lime Sauce

 

Bacon wrapped shrimp in cilantro lime sauce

Labor Day is a great opportunity to have one last summer soiree as we prepare for fall and the fun of football tailgating. This week's recipe is a party-perfect crowd pleaser that can be prepared in a snap. So, whether it's Labor Day or Game Day, forget about work for a few hours and arrange a date with some shrimp and bacon. Your guests will be wowed from the first bite.

This week's recipe: Bacon and Date Wrapped Shrimp with Cilantro Lime Sauce

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960 Hits
AUG
24

Chicken with Grilled Peaches and Arugula Salad


Chicken and Grilled Peaches

School may be back in session, but summer is here to stay…for a while at least. While the temps are up, we’re taking advantage of every opportunity to be outdoors, manning the grill. So this week’s recipe pays homage to that summertime tradition, with a sweet new recipe you have to taste to believe.

Peaches are at their prime right now. And we’re crazy about them! We were staring at a beautiful basket of the fuzzy orange-pink orbs, wondering…could we? (Grill them, that is.) The answer, a very exuberant YES!

This week’s recipe: Chicken with Grilled Peaches and Arugula

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1045 Hits
AUG
16

Green Rose Biedermeier Bouquet

Rose and Biedermeier BouquetIn the prime of summer, it would behoove us to share tips about another of nature’s ample wonders – flowers! Not for eating, for admiring. We’ve been giving food a lot of attention – understandably, we are a grocery store after all. But there are many other aspects to entertaining that are equally deserving of time on this blog. Take flowers, for example.

Flowers have the power to set the tone, change one’s mood and complete your room décor. Whether as the focal point, or an accent, flowers radiate positive energy.

In the early 1800s, Austria introduced an arrangement to the world that remains popular to date – the Beidermeier. Once a favorite in noble homes, this arrangement is now commonly relegated to wedding tables and other formal occasions. But we see no reason to bring the Beidermeirer home again. The Florists at Sunset Foods will walk you through the steps to replicating this stunner yourself.

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1104 Hits
AUG
10

Secretly Healthy Chocolate Cupcakes


Platter of Healthy chocolate cupcakesHave you met the newest addition to the culinary team at Sunset Foods? Michelle Garcia knows a thing or two about using wholesome ingredients in baking to produce delicious confections. She’s not only the former owner and founder of Bleeding Heart Bakery, Michelle is an award-winning pastry chef who has been featured on the Food Network. We couldn’t be more excited to have her join our talented crew!

It seems like desserts have been getting a bad rep lately. With the rise in gluten intolerance among people, and a trend towards healthier eating, people are less likely to give in to a little sweet indulgence at the end of a meal. But there’s good news for sweet tooths – this week’s recipe from Michelle lets you have your cake and eat it too – literally!

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994 Hits
JUL
27

Watermelon “Pizza” with Crab and Arugula Salad

 

A plate of Watermelon Pizza with Arugula

When the mercury runs high during summer, it's nice to prepare a dish that doesn't involve turning on the oven. This week’s weeknight recipe is perfect for nights like that. It combines some of the season’s star produce, and just the right amount of shellfish for protein. And best of all, you can throw it together in 30 minutes or less. So what do you say, let’s get cooking!

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1113 Hits
JUL
20

Summer Pasta with Figs, Pancetta and Basil

 

A bowl of fresh summer pastaThink pasta is too heavy to eat in the summertime? This week’s recipe for Summer Pasta with Figs, Pancetta and Basil will have you singing a different tune.

We have Chef Jaime Laurita to thank for this wonderfully light, fresh and flavorful dish. Chances are you’ve purchased his wines from Sunset Foods. On a hot day such as this, a cold glass of Chef Jaime’s Bello Boy Moscato or Perfect Prosecco would be the ideal accompaniment as you whip up this dish!

Chef Jaime Laurita

Like all our weeknight recipes, it comes together in no time. And as always, you can find all of the ingredients at your local Sunset Foods. So get your grocery list together and follow us to delicious.

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3345 Hits
JUL
13

Crab and Grilled Shrimp Tacos with Homemade Guacamole


Crab and Shrimp taco with fresh guacamole

Craving more quick and easy weeknight menu ideas? We’ve got you covered. This week, we’re taking the cooking al fresco, because with weather as nice as this, you’ve gotta be outdoors!

This week, we’re whipping up Grilled Shrimp and Crab Tacos, served with homemade guacamole. Your friends will be clamoring for invites to this fiesta…but it tastes so good, you might not want to share!

As always, you can pick up everything you need for this weeknight meal at your local Sunset Foods. So get your grocery list together and follow us to delicious.

This week’s recipe: Crab and Grilled Shrimp Tacos with Homemade Guacamole

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1271 Hits
JUL
06

Spinach-Pesto-Stuffed Pork Tenderloin

 


Pork Tenderloin stuffed with Pesto and Spinach

When you find yourself looking for cooking inspiration, look no further than the Sunset Foods blog! We regularly post new recipes that feature ingredients that are readily available at all Sunset Foods locations. Create your shopping list from here. Starting this week, our posts will include step-by-step instructions, complete with pictures for you visual learners. No more “the usual” for you!

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1022 Hits
JUN
15

Father's Day Barbecue Ribs

 

Barbeque Ribs Father's Day Collage

Our Recipe For Dad's Favorite Slow-Cooked Barbecue Baby Back Ribs

For all the sacrifices, small and large, Dad made to allow you to have the best of the best. For all the times Dad said yes because he knew it would mean the world to you. For these reasons and more, Dad deserves to feel like King for at least a day.

This Father’s Day, it’s your turn to do the spoiling. Sunset Foods can help you throw together a feast fit for the king of your heart. We’ve put together a Foolproof Father’s Day recipe for mouthwatering barbecue ribs. Are you ready?

Baby back ribs are one of the top consumed grilled items over the Father's Day weekend. And with their tender texture and juicy meaty flavor, it’s no wonder. You don’t have to go out to a restaurant to enjoy their delicious barbecued goodness. We already know you don’t mind getting your hands dirty – you eat ribs, after all. Roll up your sleeves and follow these steps, and you will be well on your way to grilling up award-worthy Baby Back Ribs.

Considered the filet mignon of pork ribs, Baby Back Ribs are a favorite of many barbecue enthusiasts. They offer a nice marbling of fat, which means flavor, and a smaller size, which reduces cooking time. In fact, you can grill these babies up in about 90 minutes!

So where do we start? First, you’ll want to look for the best quality Baby Backs you can buy. Sunset’s Meat Department is proud to offer Farmland All-Natural Baby Back Ribs. They’re free of hormones, antibiotics and artificial ingredients. And this week, they’re just $4.99 a pound.

Ask any BBQ Pit Master the key to a tasty rib, and they’ll tell you it begins with a tasty rub. A dry rub is a great way to lock in flavor before your ribs hit the grill. Whether you buy a pre-made rub or make your own, don’t skip this step. Take your rub and generously coat both sides your ribs with it. Cover the ribs with plastic wrap and place them in the fridge for about 30 minutes.

While your ribs are resting, get your wood chips ready. We like to use wood chips as they impart a delicious smoky flavor to the meat. There are a lot of different varieties of wood chips out there. Choose your chips based on how smoky you want your ribs – fruit wood chips like apple, cherry or peach lend a subtle smokiness to the meat, while hickory and mesquite woods are very strong. Whichever chips you choose, you will need to soak them in water for at least 30 minutes before grilling.

 

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1016 Hits
JUN
01

Easy Grilled Pizza

 

Grilled Pizza Banner

 

When we’re too tired to cook, a frozen pizza is often the first thing we reach for. But in the heat of the summer, do you really want your kitchen climbing to 400 degrees? (Neither do we). Equally easy, but infinitely more delicious, you can whip up a grilled pizza in nearly no time.

There’s no denying the heavenly flavor and texture of a wood-fired crust. Grilling pizza is the closest you can come to that at home. No matter if you’re using charcoal or gas. You will still achieve amazing texture and flavor – far better than what your oven will deliver.

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965 Hits
MAR
22

Passover Desserts

Passover Dessert Banner

Creating a delicious Passover dessert could seem a daunting task. No wheat, barley, rye, oats, spelt, corn or yeast allowed. And some go so far as to not include dairy either. But that doesn’t mean your dessert must be dry and lacking in flavor. Nor does it mean you’re stuck eating the same old coconut macaroons and flourless chocolate cake.

Change things up this year and bring some fresh tastes to your Seder. These dessert recipes are sure to be a hit.

 

Honey Nut Cake in Soaking Syrup

Adapted from Epicurious

If you like Baklava, you’ll love this cake! Rich and nutty and sweet – a little goes a long way.

Cake:

¾ c sugar

¼ c brown sugar

¼ c vegetable oil

3 eggs

3 Tbs orange juice

1 tsp orange zest

¼ tsp salt

¼ tsp ground cinnamon

½ c matzoh cake meal

½ c finely chopped pistachios

1 c finely chopped walnuts

 

Soaking Syrup:

2/3 c sugar

¼ c honey

1/3 c orange juice

¼ c water

1 Tbs lemon juice

¼ tsp ground cinnamon

Preheat the oven to 350°F. Generously grease a 7-inch round layer cake pan (if you do not have one, you can use a round foil pan of the same or similar size available in the supermarket baking aisle).

Cake:

In a medium-sized mixing bowl, using a wire whisk, beat the granulated and brown sugars with the oil and eggs until the mixture is thick and pale yellow. Stir in the remaining batter ingredients. Turn the batter into the prepared pan.

Bake for 35 to 40 minutes, or until the top is light brown and set. Cool for at least 20 minutes. Meanwhile, prepare the Soaking Syrup.

Soaking Syrup:

In a medium saucepan, combine the ingredients. Heat to dissolve the sugar and simmer for 5 to 10 minutes, until the mixture becomes syrupy. Cool well.

Pour the cooled syrup over the cooled cake, poking holes in the cake with a fork, to permit the syrup to penetrate. Allow it to stand for 2 to 4 hours to absorb the syrup. (Refrigerate this cake so that while it is absorbing the liquid, it is also firming up. This makes it easier to cut.)

 

Two-Ingredient Chocolate Mousse

Source: Molecular Gastronomy: Exploring the Science of Flavor

Believe it or not, you can achieve a flawless, creamy mousse with just chocolate and water!

¾ c water

8 oz bittersweet chocolate (use the best you can buy)

ice cubes

whipped cream (optional; for serving)

Simply pour water into a saucepan. Then, over medium-low heat, whisk in the chocolate. The result is a homogenous sauce.

Put the saucepan in a bowl partly filled with ice cubes (or pour into another bowl over the ice -- it will chill faster), then whisk the chocolate sauce, either manually with a whisk or with an electric mixer (if using an electric mixer, watch closely -- it will thicken faster). Whisking creates large air bubbles in the sauce, which steadily thickens. After a while strands of chocolate form inside the loops of the whisk. Pour or spoon immediately into ramekins, small bowls or jars and let set.

Note: Three things can go wrong. Here's how to fix them. If your chocolate doesn't contain enough fat, melt the mixture again, add some chocolate, and then whisk it again. If the mousse is not light enough, melt the mixture again, add some water, and whisk it once more. If you whisk it too much, so that it becomes grainy, this means that the foam has turned into an emulsion. In that case simply melt the mixture and whisk it again, adding nothing.

Serve immediately, or refrigerate. Top with whipped cream if desired.

 

Cardamom Apple Almond Cake

Source: Gourmet

Since confectioner’s sugar contains corn starch and is not Kosher for Passover, this recipe involves making your own – an easy step when you own a coffee grinder.

Cake:

Vegetable oil for greasing pan

½ c matzo meal (not cake meal), plus extra for dusting

1 c. slivered almonds, toasted

½ tsp salt

scant ½ tsp ground cardamom

5 large eggs, at room temperature

1 c sugar

2 granny smith apples, peeled and coarsely grated

 

Powdered Sugar:

1/3 c sugar

½ tsp potato starch

 

Put oven rack in middle position and preheat oven to 350°F. Oil springform pan and dust with matzo meal, knocking out excess.

Pulse almonds in a food processor with 1/2 cup matzo meal, 1/4 teaspoon salt, and cardamom until finely ground. (Be careful not to pulse to a paste.)

Beat yolks in a large bowl with an electric mixer at medium-high speed until smooth, then add 3/4 cup sugar, 1 tablespoon at a time, beating, and beat until mixture is very thick and pale, 2 to 3 minutes. Stir in nut mixture, then apples. Beat whites and remaining 1/4 teaspoon salt in another bowl with cleaned beaters at medium speed until they hold soft peaks. Add remaining 1/4 cup sugar, a little at a time, beating, and beat until whites just hold stiff peaks. Stir one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly. Scrape batter into pan and rap pan once on work surface to eliminate any large air bubbles.

Bake cake until puffed, browned, and top springs back when touched, 40 to 45 minutes. Transfer to a rack and cool completely in pan (cake will sink slightly in center). Run a knife around edge of cake to loosen, then remove side of pan.

Make powdered sugar:

Grind sugar in coffee/spice grinder until powdered, then stir together with potato starch in a bowl. Sift some of sugar over cake before serving and reserve remainder for another use.

 

Almond Macaroon Torte with Chocolate Frosting

Source Smitten Kitchen

Is it a cake or is a candy bar? You decide!

Almond Macaroons:

Nonstick vegetable oil spray

2 1/2 cups (10.5 ounces or 300 grams) slivered almonds (or an equivalent weight of blanched, sliced or already ground almonds)

1 cup (196 grams) plus 3 tablespoons (37 grams) sugar

2 large pinches kosher salt

2 teaspoons vanilla extract or 1 vanilla bean, split lengthwise

6 large egg whites

Frosting:

1/2 cup water

1/2 cup sugar

Flavoring of your choice, such as 1/2 teaspoon orange oil or extract, 1/2 teaspoon vanilla, almond or other extract

20 ounces semi-sweet chocolate (61% or less is recommended, I think it would also be great with 72%, a nice bitter contrast to the sweet macaroons), chopped or chocolate chips

1 cup sliced almonds, toasted (at 350°F for 7 to 9 minutes on a tray, stirring once or twice)

Make macaroons:

Position an oven rack in the top and lower third of oven and preheat oven to 325°F. Draw two 12 x 4-inch rectangles, spacing 2 inches apart on a piece of parchment paper, then two more of the same size on a second sheet. In total, you’ll use 2 sheets of parchment paper and draw 4 rectangles. Turn each sheet of parchment over (so your ink or pencil lines don’t seep into the macaroon) and spray with nonstick spray.

Place almonds, 1 cup sugar and coarse salt in a food processor (you can skip the food processor, however, if you use an equivalent weight of almond meal or ground almonds, just mixing the ingredients in a bowl) with vanilla bean seeds, if using (you’ll add liquid extract in a bit) and blend until finely ground.

Using electric mixer, beat egg whites in large, dry bowl with clean beaters (or a whisk attachment) until soft peaks form. Drizzle in vanilla extract (if using), then slowly add remaining 3 tablespoons sugar. Beat until stiff but not dry. Fold nut mixture into egg whites. Spread 1/4 of macaroon batter evenly within each rectangle, filling completely.

Bake macaroon layers until golden and almost firm to the touch in the center, reversing sheets halfway through. Check in on yours at 23 minutes and then every 5 minutes thereafter if they’re not done yet.

Cool macaroons on their sheets on a cooling rack.

Make frosting:

Simmer 1/2 cup of water and sugar in a medium saucepan until sugar dissolves. Measure 10 tablespoons from this and either discard the rest of save it for another use. Put the 10 tablespoons syrup back in the saucepan and add flavoring of your choice. Bring the syrup back to a boil and add chocolate to the saucepan. Remove from heat and let sit for one minute, then stir the chocolate until smooth. This should yield a medium-thick frosting, good for spreading. If yours is on the thin side, you can let it cool for 5 or 10 minutes until it is a good spreading consistency.

Assemble torte:

If needed due to spreading, carefully trim your macaroon layers back to their intended rectangular sizes.

Place one macaroon layer on a long platter. (Slipping little pieces of parchment or waxed paper under the edges will help keep your platter clean; you pull them out when you’re done frosting the torte.) Spread 1/2 cup frosting evenly over. Top with another macaroon layer. Spread 1/2 cup frosting evenly over. Repeat 1 more time then top with last macaroon layer, flat side up. Spread remaining frosting over top and sides of torte. Press sliced almonds onto sides of torte.

Poached Pears

Source TheFoodChannel.com

Honey, cinnamon and citrus combine to give these pears a delicious flavor and elegant presentation.

6 cups sweet red wine

2/3 c honey

2/3 c sugar

6 Tbs lemon juice

¼ c orange juice

4 cinnamon sticks

6 medium firm, ripe pears

1 Tbs orange zest

 

Combine wine, honey, lemon juice, orange juice and cinnamon sticks in a sauce pot and bring to a simmer.

 

While the poaching liquid heats, peel the pears in straight, continuous strokes from the stem end to the base using a Y-shaped peeler. Cut a small slice from the bottom of each pear so that they can stand upright.

 

Add pears to liquid, cover the pot, and simmer, turning occasionally, until the pears start to become tender, approximately 15-20 minutes. Remove pot from heat and allow pears to cool in the poaching liquid, approximately 1 hour. Serve immediately, or for darker coloration, transfer to refrigerator for up to 24 hours, turning the pears occasionally.

 

To serve, pool poaching liquid as desired in center of dessert plate or shallow bowl. Stand pear in the center of the plate. Sprinkle with 1/2 teaspoon orange zest.

 

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MAR
16

St. Patrick's Day Recipes

St Patrick's Day Recipe Collage

 

Ah Guinness. The famous Irish Stout has been quenching thirsty palates around the globe for over 250 years. The beer is so popular, more than 1.8 billion pints are consumed each year!*

As much as we love to drink our Guinness, we also find that it adds complexity to many recipes. And what better time of year to share said recipes than St. Patrick’s Day! Give them a go – today or any day. Because food tastes better with Guinness.

Caramelized Onion and Guinness Dip

The Washington Post

1 tablespoon olive oil

2 large sweet onions, diced

1 cup cold Guinness

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne

1 lb extra-sharp cheddar cheese (preferably Irish), cubed

Crackers, chips or bread, to serve

In a large skillet over medium heat, heat the olive oil. Add the onions and cook, stirring occasionally, until browned and caramelized, about 20 minutes. If the onions begin to char before they caramelize, add a tablespoon or two of water. Set the onions aside and allow to cool.

Once the onions have cooled, combine them in a food processor with the Guinness, salt, pepper, cayenne, and cheddar. Pulse until combined and smooth. Serve with crackers, chips or bread. Also makes a great spread for a roast beef sandwich.

Yields: 16 servings

 

Beef and Guinness Stew

Adapted from the Guinness Storefront

7 oz Guinness Foreign Extra Stout

14 oz stewing beef, diced

1 medium onion, diced

1 large carrot, diced

1 large celery, diced

1 large parsnip, diced

33 oz. beef stock

Sprigs of fresh thyme and rosemary

Mashed potatoes, to serve

Brown the beef in a skillet, add the vegetables and cook until tender. Cover with Guinness and cook until liquid is reduced by half.

Add the beef stock and herbs and simmer on low heat for 1-1 ½ hours. Serve with your favorite mashed potatoes recipe. Tip from the Guinness Storefront Chefs– This stew is always better made one day in advance!

Yields: 4 servings

 

Guinness and Honey Glazed Pork Loin

10 oz. Guinness

3 oz honey

9 oz brown sugar

4 ½ lb boneless loin of pork

Splash white wine, Champagne, or water

3 sprigs flat leaf parsley

To make the glaze, put the Guinness, honey and brown sugar into a pan. Reduce by almost half to form a sweet syrupy glaze. Allow to cool.

Heat oven to 400F. Season the pork with pepper and salt. Place in a roasting pan and roast for 20 minutes. Remove from the oven.

Lower oven temperature to 325F. Brush the pork loin with most of the glaze, reserving 2-3 tablespoons, and cook for an additional 40-50 minutes, brushing and basting the pork as it cooks until it's beautifully caramelized and glazed.

Remove the pork from the roasting pan and leave to rest on a cutting board.

Scrape the pan juices into a small pot. Combine with the remaining Guinness/honey glaze, and the wine, Champagne or water. Place the pot on the heat and bring everything to the boil, simmer for a few minutes until you have thick gravy.

Carve pork into thin slices and drizzle with the gravy. Finish with a sprig of parsley.

Yields: 6 servings

 

Guinness Chocolate Mousse

Adapted from the Guinness Storefront

10 egg yolks

10 egg whites

12 oz dark chocolate

1 stick unsalted butter

½ c. granulated sugar

100ml Guinness draught

Melt dark chocolate and butter over a water bath. Add the Guinness draught.

Beat egg yolks and sugar with an electric mixer until light and fluffy. Fold in the melted chocolate mixture.

Separately, whip the egg whites to soft peaks. Fold into the chocolate mixture, gently, until no streaks of white remain.

Transfer mousse to serving glasses and chill.

Yields: 6 servings

* Source: http://www.beerconnoisseur.com/node/1139

 

 

 

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JAN
26

Chili Recipes For The Big Game

Homemade Chili Banner

Blustery winter days were made for chili, and we at Sunset Foods thought it was a perfect time to share some of our favorite recipes with you.

Chili is the perfect one-pot meal. And you can whip it up with minimal slaving over the stove-especially if you have a slow cooker. What? No slow cooker? Get thee to a store, stat! The perennial favorite registry item of brides-to-be proves its worth year after year. You can throw everything into the pot, set the heat level and timer and go about your day – the slow cooker will do almost all of the work for you!

THE RECIPES:

Touchdown Beef Chili with Sour Cream and Cheddar Biscuits

White Bean Chicken Chili

Green Chili with Pork

Slow-Cooker Turkey Chili

Vegetarian Mole Chili

 

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1016 Hits
DEC
11

Holiday Decorated Cookies

Holiday Cookie Banner

Thanksgiving may have barely passed, and already we’re eagerly preparing for the next holiday. The bakers at Sunset Foods are particularly excited, gathering together their favorite sprinkles, edible glitter, and food coloring to tint icings to the perfect shades of green, red, blue, silver…you name it. The sweet scents emanating from the bakery department will fill you with holiday glee! Oh so good!!

Surely our lovely bakers are not the only ones caught up in the holiday spirit. Many of our loyal readers might be firing up the ovens, donning aprons, and dusting off their favorite holiday recipes as well. If you’re in a baking mood, than you’ve come to the right place – we have some excellent recipes and tips to help you make your best holiday cookies yet. These recipes are easy enough for the budding bakers in your household, so gather the kiddos around for a day of family fun in the kitchen. It’s never too early to spread some holiday cheer!

The Best Gingerbread Cookies EVER
(recipe courtesy of Southern Living)

¼ c. water
1 ½ tsp baking soda
1 c. molasses
1 c. butter
1 c. sugar
5 c. unbleached, all-purpose flour
¼ tsp coarse salt
1 ½ tsp ground ginger
½ tsp allspice
1 ½ tsp cinnamon

Line baking sheets with parchment.

Stir together the water and baking soda until dissolved. Stir in the molasses; set aside.

Beat butter and sugar until fluffy and combined.

Whisk together flour, salt, and spices. Add to the butter mixture, alternating with the molasses mixture. (Make sure to begin and end with the flour.)

Form dough into a ball, wrap in plastic wrap and chill 1 hour.

Preheat oven to 350.

On a lightly floured surface, roll dough to a ¼-inch thickness. Cut with a floured cookie cutter and place on parchment-lined baking sheets, allowing enough space around each cookie because they will spread during baking. Freeze for 5 minutes before baking.

Bake 10-12 minutes (for a large shape). Cool 1 minute on cookie sheet, then transfer to cooling rack. Cool completely before decorating with royal icing.


Vanilla-Almond Sugar Cookies
(Recipe courtesy of Bake at 350)

3 c. unbleached all-purpose flour
2 tsp baking powder
1 c. sugar
2 sticks salted butter; cold and cubed
1 egg
¾ tsp pure vanilla extract
½ tsp pure almond extract

Preheat oven to 350.

Combine the flour and baking powder, set aside. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom.

The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.

Roll onto a floured surface and cut into shapes. Place on parchment lined baking sheets. Freeze for 5 minutes before baking.

Bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack before decorating with royal icing.


Easy Royal Icing
(Recipe courtesy of Bake at 350)

4 Tbs meringue powder
scant ½ c. water
1 lb powdered sugar
½-1 tsp light corn syrup

*A few drops of pure almond extract can be added to the mixer with the corn syrup if using to decorate Vanilla-Almond Sugar Cookies.

Combine the meringue powder and water in a standing mixer bowl. Beat with the paddle attachment until combined and foamy.

Sift in the powdered sugar and beat on low until combined. (Do NOT skip the sifting step. It eliminates lumps in your Royal Icing.)

Add in the corn syrup. Increase mixer speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer, hold it up and jiggle it without the peak falling.)

Cover with plastic wrap touching the surface of the icing, or divide the icing up and color using gel paste food colorings. Cover colored icings with plastic wrap touching the surface.

 

Okay. Now that you have the recipes, let’s talk technique! Here are a few items you will want to have on hand as you get started decorating your cookies:

Cooling racks
Piping bags
Piping tips
Plastic squeeze bottles with caps
Toothpicks
Gel food coloring
Mixing bowls
Spatulas
Decorative sprinkles and dragées
Edible glitter

The base Royal Icing recipe is perfect for outlining your cookies and defining different sections. (For instance, if you were decorating a cookie shaped like a candy cane, you could use this icing to create the outlines for red and white areas of the candy cane.) Simply fill a piping bag with some Royal Icing, and pipe the icing to create the outline you desire.

To fill in the outlined sections, you will need to create Flood Icing. It’s easier than you think! Simply put some of your Royal Icing in a bowl and add water in teeny tiny increments – ½ teaspoon to 1 teaspoon at a time, stirring after each addition, until the icing passes this test:

Raise up a ribbon of icing with your spoon; drag it back and forth across the surface of the icing; if the icing settles back into itself after a count of “one thousand one, one thousand two”, then it’s ready.

Too stiff? Add more water and repeat the test. Too fluid? Add more Royal Icing and repeat the test. Be patient and take your time making your Flood Icing because the end result is well worth it. You’ll end up with a smooth, shiny, easy-to-spread icing that dries to a glossy, hard finish.

Once your Flood Icing is ready, you can use gel food coloring to create the exact colors you desire. Simply divide up the base Flood Icing into bowls and tint to the shades you want. Then you can transfer the colored Flood Icing to plastic squeeze bottles for easier application. Simply squeeze a little of the flood icing onto the cookie surface in the outlined section you’ve created, then use a toothpick to carefully move the icing around to fill in the entire space. (Remember that candy cane example? You would squeeze a little red Flood Icing into a section, then use your toothpick to carefully move the icing around so that the entire outlined section is red.)

A toothpick will become your new best friend. Who knew that this little kitchen castoff would be one of the best decorating tools at your disposal? The toothpick is the easiest way to create some truly stunning effects. For instance, want to create an artsy swirl pattern on an ornament shaped cookie so that it has a stained glass effect? Simply outline the cookie in Royal Icing, then fill in with Flood Icing in the color of your choosing. Use your toothpick to smooth the Flood Icing into place. Choose another color of Flood Icing, and squeeze a few drops on top of the smoothed icing. Drag your toothpick through these drops to create a swirl pattern of color. You can repeat with as many colors as you like. The result will be simply gorgeous!

Once you’ve iced the cookie to your heart’s satisfaction, feel free to decorate with sprinkles, dragées, or edible glitter. Make it your own! Then set it aside and let the icing dry for at least one hour.

Here’s a neat tip for creating hair. Leave it to Martha Stewart to find new use for kitchen tools. Have a long forgotten garlic press hiding deep within one of your kitchen drawers? Wash it well and dry it; place a small ball of gingerbread dough inside and press…instant gingerbread hair! You can then place the hair on your gingerbread people before baking them in the oven. Neat, huh?


What holiday cookie tips and tricks have you discovered along the way? Have a favorite cookie recipe you always make? Share with our readers on Facebook!

And while you’re getting into the holiday spirit, don’t miss Sunset Foods’ Holiday Gingerbread House Making Event! Bring your kids to your local Sunset Foods to assemble and decorate a festive Gingerbread House. It will be the perfect decoration for your holiday table!

Holiday Gingerbread House Making Event
Saturday, December 15th
10 am-Noon
All Sunset Foods locations
Cost to participate: $12

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990 Hits
OCT
19
0

Festive Halloween Menu

Happy Halloween Banner

Halloween is a great time to bust out the creativity. From making your
own costumes and party décor, to whipping up imaginative eats. In the
true spirit of Halloween, you can whip up a variety of delicious and
relatively healthy eats, masked as devilishly decadent treats, that
kids of all ages will devour. Tricksy? Indeed!

Check out our festive Halloween menu for inspiration. You can find all
the ingredients listed at your neighborhood Sunset Foods. Happy
Halloween!

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901 Hits
APR
28

Baked Alaskan Halibut with Asparagus

Alaskan Halibut Season

The season of Spring is upon us and at Sunset Foods, we can’t think of a better way to celebrate than by firing up the grill!

Spring ushers in fresh produce – like beautiful, bright green bunches of vitamin-rich asparagus. Grilled or steamed, it’s the perfect spring side dish.

You know what goes great with asparagus? Alaskan Halibut. Its sweet, delicate flavor and firm, hearty texture make it a versatile choice for grilling, broiling or pan-frying. Or give this easy weeknight recipe a whirl:

Baked Alaskan Halibut with Asparagus

Ingredients:

1 lb asparagus spears

1 package dry stuffing

Salt and pepper

4 halibut steaks or fillets

11 oz can chicken broth

¼ c. melted butter

2 TBS flour

2 c. milk (room temperature)

4 oz shredded cheese (flavor of your choice)

Directions:

  1. Pre-heat oven to 350°F
  2. Line bottom of a 9×12 baking dish with asparagus spears
  3. Cover with dry stuffing
  4. Season fish with salt and pepper; arrange on top of stuffing
  5. Combine chicken broth with the melted butter
  6. Whisk flour into broth/butter mixture
  7. Slowly whisk milk into flour/broth/butter mixture
  8. Pour over the fish
  9. Sprinkle with cheese
  10. Cover pan with aluminum foil and bake for 45 minutes
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895 Hits
JAN
26
0

Satisfying Soy Recipes

Nutrient Rich Soy Recipes

In recent years, soy foods have surged in popularity among health-conscious Americans. Scientists believe that soy foods, a food staple throughout Asia for centuries, may be responsible for the low rates of breast cancer, heart disease and osteoporosis in these countries. Today, a steady stream of innovative new products utilizing soy-based ingredients makes it easier than ever to enjoy the amazing benefits of this highly nutritious food.

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884 Hits
JAN
12
0

Perfect Pizza

Pizza - the perfect meal for any time of day

Few foods possess the universal appeal of pizza. Although commonly regarded as an Italian invention, the dish actually dates back to ancient Greece. However, it wasn’t until 1889 when a Neapolitan man named Raffaele Esposito topped some dough with tomatoes, chopped basil and shredded mozzarella cheese that the contemporary pizza was born. Soon after, a wave of immigrants swept into America, bringing with them this Italian specialty which has grown in popularity ever since.

Pizza can be a highly nutritious lunch or dinner option which is easy dish to make at home. Pizza also comes in a diverse variety of styles including thin crust (the most popular), deep-dish, stuffed, pizza bread, pizza wrap, and even pizza-on-a-stick. Although it is fine to serve pizza with soup or salad, it is actually one of the few dishes that is a complete meal by itself.

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979 Hits
DEC
15
0

Favorite Festive Recipes

Winter Cocktails with and without alcohol

The holiday season is here. Gather your friends and loved ones for a
toast to good cheer. The recipes that follow are some of our favorite
ways to toast the season. From winter warm ups to pretty punches to
cool cocktails. There’s something for everyone to fancy.

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898 Hits
DEC
09
0

Whipping up some edible magic!

Christmas Cookies of all sorts

You cannot help but feel nostalgic around the holidays. Certain scents,
songs, and sights evoke powerful memories. Here at Sunset Foods, we
naturally have strong connections to the feasts of the season, and the
act of creating them.

For many of us, holidays growing up meant spending quality time in the
kitchen with Grandma and/or Mom, baking and decorating delicious cookies
to celebrate that magical time of year. Sure, more batter may have ended
up in our mouths or on the floors than it did in the oven, but that too
was magical.

So we’re feeling rather nostalgic this first week in December, and have
decided to honor our Grandmothers and Mothers by sharing some of our
favorite holiday cookie recipes with you. May they inspire you to pop in
the kitchen and make holiday memories with your kids, grandkids, or
nieces and nephews. And if you have a favorite holiday cookie recipe, or
memory you’d care to share, we’d love to hear about it!

Happy baking and Happy Holidays from all of us at Sunset Foods!

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864 Hits
DEC
08

Recipe of the week: Oven-baked Scrod

Oven Baked Scrod Entree

Tired of the same old stuff for dinner, but scared of venturing out into new dishes? Working with new foods doesn’t have to be complicated—you just have to keep it simple. Here is a scrod recipe that is easy, delicious and will leave your family begging for more. Combining bread crumbs, lemon peel and a dash of paprika, this is guaranteed to make your tastebuds water. And with New Bedford Boston Scrod on sale at Sunset this week for $9.98 a pound, branching out into new territory doesn’t have to be expensive, either. Try out this recipe and let us know how it goes! We guarantee you won’t be disappointed.

Did you know? Scrod is just a term for young cod. It is a great, versatile food that can be used in a variety of dishes. And it’s also a great source of omega-3 fatty acids, which are good for your skin, hair and overall health.

INGREDIENTS:

1/2 cup seasoned dry bread crumbs
1 teaspoon grated fresh lemon peel
1 teaspoon paprika
1 teaspoon dried dill weed
3 tablespoons all-purpose flour
2 egg whites
1 tablespoon water
1‑1/2 pounds Boston scrod or orange roughy fillets, cut into 6 pieces (1/4 pound each)
2 tablespoons margarine, melted
Tartar Sauce
Lemon wedges

PREPARATION:

1. Preheat oven to 400°F. Spray 15X10-inch jelly-roll pan with nonstick cooking spray. Combine bread crumbs, lemon peel, paprika and dill in shallow bowl or pie plate. Place flour in resealable food storage bag. Beat egg whites and water together in another shallow bowl or pie plate.

2. Add fish, one fillet at a time, to bag. Seal bag; turn to coat fish lightly. Remove fish; dip into egg white mixture, letting excess drip off. Roll fish in bread crumb mixture. Place in prepared jelly-roll pan. Repeat with remaining fish fillets. Drizzle margarine evenly over fish. Bake 15 to 18 minutes or until fish flakes easily when tested with fork.

3. Prepare Tartar Sauce while fish is baking. Serve fish with lemon wedges and Tartar Sauce.

Makes about 6 servings. We like it with green beans, but the sky’s the limit in terms of side dishes. Enjoy!

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