{Things I Love} :: Holiday Entertaining

So we are full swing in the midst of the holiday season – the most wonderful time of the year! Food, cocktails, friends, family, traveling, gifts, and a whirlwind of social activities can sometimes be a little crazy and exhausting, so I’ve rounded up a few of my favorite things to help make your holiday entertaining a little easier, stylish and a whole lot more fun (and tasty!)

Wishing you all a safe and happy holiday and amazing New Year 2018!

xo Kristen 

Entertainers Gift Box

Entertainers Gift Box 

Who doesn’t love a cozy and fantastic party with a gorgeous cheese board as a centerpiece? This Entertainer’s Gift Box is perfect for a cocktail party bursting with classic goodies like Marcona almonds from Spain, an olive wood serving bowl, sweet and savory spreads: Orange and Fig Jam, Pepper Jelly and Mango Chutney and Cracked Pepper gourmet wafer crackers.

Entertainers Gift Box

The perfect accompaniment for an assortment of cheese, prosciutto, salami, fruit and nibbles – and a beautiful addition for your holiday table!

$60, UncommonGoods.com

Marble and Wood Serving Board

Marble and Mango Wood Serving Board Set

This Marble and Mango Wood Serving Board Set is perfect for entertaining and goes hand and hand with the Entertainer’s Gift Box to display all that delicious cheese, crackers, salami, nuts and spreads! One side is marble and one side is wood, making it attractive and functional at the same time.

Marble and Mango Wood Serving Board

Pair fresh bread and crackers on the wood board with cheese on the chilled marble, or sushi on the cool side with tempura vegetables on the wood. The on-point arrow design unifies the two sections, integrating the contrasting materials. Foam pads on the bottom protect your tabletop. It makes a stylish addition to your tablescape or distinctive hostess gift.

Marble and Mango Wood Board

$55, UncommonGoods.com

Reclaimed Wood Cookbook Stand

Reclaimed Wood Cookbook Stand

This rustic Reclaimed Wood Cookbook Stand is a beautiful addition to your kitchen and handy tool to view recipes on your iPad or to hold a traditional cookbook.

Reclaimed Wood Cookbook Stand

It has a sturdy wood base and back and collapses or expands to lay it flat or prop it up on your counter.

Reclaimed Wood Cookbook Stand

Designed by Stacy Borocz, who has a carefully curated collection of antique and repurposed home furnishings and culinary accents for over a decade. She attends local markets and old homes, barns and warehouses to find the architectural elements for her designs, and no two pieces are exactly alike.

Reclaimed Wood Cookbook Stand

$95 Uncommongoods.com

Melting Pot

Fondue Melting Pot 

This Fondue Melting Pot is perfect for melting cheese to accompany your holiday table – serve with pickles, bread, olives, meat, and vegetables. The Melting Pot Includes a Boska Tapas Fondue Pot, Murray’s Fondue Blend,
Murray’s Sopressata Salami,  Crisp & Co. Grand Dill Pickles and crunchy Cipollini Onions.

$110, MurraysCheese.com

Anthropologie Enchante Wine Coupe

Enchante Wine Coupe

These imported Enchante Wine Coupe glasses by Anthropologie are gilded in a gold design and also come in stemless water glasses, stemmed champagne flutes and a small bowl. A gorgeous way to serve cocktails and snacks and ring in the New Year!

$20, Anthropologie

Winter Solstice Cocktail Kit

Winter Solstice Cocktail Kit

This fun Winter Solstice Cocktail Kit comes with all the right ingredients to serve up these citrusy refreshing drinks for your next holiday party – including the brandy, rum, bitters, orange liqueur and glasses. Simply add fresh fruit and juice and voila! you’ve got an amazing cocktail to entertain your friends with.

WINTER SOLSTICE

1.5 oz brandy
.5 oz rum
.25 oz orange liqueur
.75 oz fresh lemon juice
.5 oz simple syrup
1-2 dashes bitters
Orange wheel, for garnish

DIRECTIONS

1. In a cocktail shaker with ice, combine brandy, rum, orange liqueur, lemon juice, simple syrup and bitters.
2. Shake until blended and well-chilled.
3. Strain into a couple glass and garnish with orange wheel.

Makes 1 cocktail

$173.50, Mouth.com

The Party Food Bible

The Party Food Bible

The Party Food Bible cookbook is the ultimate resource for all things holiday entertaining.  With over 565 recipes served up on everything from skewers to spoons, for fun and flavorful mini hors d’oeuvres, amuse-bouches, small bites and finger foods, stylish cocktails and desserts, you are sure to find some inspiration for your next holiday cocktail party!

$14 Amazon.com

Moonglow Cocktail Shaker

Moonglow Cocktail Shaker

This Moonglow Cocktail Shaker is a beautiful way to stir, shake and serve all your holiday cocktails in style!

$39 Anthropologie.com

Martini and Sweet Spicy Nuts

Classic Dry Martini

1 2/3 oz Gin
1/3 oz Dry Vermouth

Stir with ice and strain into a chilled martini glass. Garnish with twist of lemon peel or olives.

Sweet and Spicy Mixed Nuts

1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/8 teaspoon ground nutmeg
3 tablespoons unsalted butter
3/4 cup cashews
3/4 cup pecan halves
1/2 cup almonds
1/4 cup packed brown sugar
1 tablespoon water
1-1/2 teaspoons Worcestershire sauce
Dash Louisiana-style hot sauce

Preheat oven to 350 degrees F.

In a small bowl, combine the salt and spices; set aside. In a large heavy skillet, melt butter. Add cashews, pecans and cashews; cook over medium heat until nuts are lightly toasted, about 4 minutes. Sprinkle with spice mixture. Add the brown sugar, water, Worcestershire and hot sauce. Cook and stir for 1-2 minutes or until sugar is melted.

Place nuts on a large baking sheet lined with foil and bake for an additional 10 minutes until nuts are golden brown. Remove from oven and let nuts cool before serving. Store in an airtight container.

Makes 2 cups.

Mini Sweet and Savory Tarts

Mini Sweet and Savory Tarts

These Mini Sweet and Savory Tarts I created are perfect for a holiday party! I made sweet mini cranberry apple almond tarts and savory bacon, veggie and cheese tarts but feel free to experiment with the fillings and flavors..so cute and easy to make!

Parmesan Garlic Artichoke Dip

Parmesan Artichoke Dip

This Parmesan Artichoke Dip with Homemade Pita Chips is one of my favorite holiday appetizers. Brimming with creamy cheese, roasted garlic, and tons of savory juicy artichokes with crispy homemade chips for dipping – this one will fly off your holiday table!

Truffle Potato Stacks

Truffled Potato Stacks

These Truffled Potato Stacks are crispy and savory and buttery and delicious! Sliced thin and baked with butter, garlic, parmesan and cheddar cheese and 7 Barrels Truffle Olive Oil in a muffin pan, then dusted with sea salt and thyme and served with tangy and sweet 7 Barrels White Balsamic Vinegar for dipping – they make a perfect appetizer or side dish to your holiday meal!

4 medium potatoes (Russet, Idaho or Yukon Gold)
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder (or 1 garlic clove, minced)
¼ cup butter, melted
¼ cup Seven Barrels Truffle Olive Oil
½ teaspoon kosher salt
Freshly ground black pepper
1/2 cup Parmesan cheese, grated
1/2 cup sharp white cheddar, finely shredded
Coarse sea salt, for garnish
2 tablespoons fresh herbs, chopped, for garnish (thyme, parsley or rosemary)
1/4 cup Seven Barrels White Balsamic, for drizzling

Preheat the oven 400 degrees F. Wash potatoes and cut them into very thin slices (about 1/8-inch), leaving skins on. You can do this by hand, or use a mandolin to make slicing easier and faster.

In a large mixing bowl, add the potatoes, dried Italian seasoning, garlic, melted butter, Seven Barrels Truffle Olive Oil, kosher salt and black pepper, grated Parmesan cheese and gently toss together.

Layer half the potatoes stacked in layers into a non-stick 12-cup muffin pan (or lightly grease a muffin pan), sprinkle half the shredded cheddar on top. Then layer the other half of the potatoes, stacking them to the top and add remaining shredded cheddar on top.

Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are crispy golden brown on edges and cooked through. Run a small knife around the edges of the of each stack to release them from the muffin pan.

Serve potatoes hot with a sprinkle of sea salt and chopped herbs, and drizzle them with Seven Barrels White Balsamic vinegar. Note: You can pre-bake these a day or two ahead and reheat them in the oven for 10-15 minutes on 350 degrees F.

Serves 6 (approx. 2 stacks per person).

New Years Soup

New Year’s Soup

A hearty and delicious traditional soup served on New Years Day – with black eyed peas and collard greens and ham for good luck and financial blessings for the New Year.

Ingredients

  • 2 (15.8-ounce) cans black-eyed peas, undrained
  • 3 (14-ounce) cans chicken broth
  • 2 (14-1/2-ounce) cans diced tomatoes
  • 1/2 cup chopped onion
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups diced cooked ham
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 3 cups chopped fresh collard greens
  • Hot sauce for splashing

Instructions

In a 6-quart slow cooker, combine all ingredients except collard greens and hot sauce; mix well. Add collard greens on top.

Cover and cook on LOW 6 to 8 hours, or until greens are tender. Splash with hot sauce before serving.

Recipe by Mr. Food.com

Lobster Pies

Lobster Pies

These luscious Lobster Pies are decadent, delicious and the perfect way to celebrate the holidays and New Year. Bathed in a buttery creamy sherry sauce and filled with tons of fresh lobster and parmesan cheese then baked with a butter crunchy cracker crust. Divine, elegant and oh so good. Indulge!

Holiday Brunch Quiche

Bacon, Cheese & Pepper Quiche with Hashbrown Crust

This is a delicious spin on a holiday brunch quiche – you simply line a springform pan with shredded hash browns and cook until lightly browned, then add your quiche ingredients until bubbly and cheese is melty. Perfect for a New Year’s Day brunch or casual lunch with friends.

Ingredients

For the Hash Brown Crust:

  • 1 large package frozen hash browns, thawed and squeezed dry
  • 2 tablespoons butter, melted
  • 1 egg, whisked
  • A dash of onion flakes, garlic powder and dill seasoning, to taste
  • Sea salt & pepper, to taste

For the Quiche:

  • 3/4 cup red, orange and yellow bell peppers, diced
  • 1/2 cup red onion, diced
  • 8 eggs
  • 1/4 cup 1-2% milk
  • 1/4 cup light cream
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup cheddar cheese, diced
  • 8 slices bacon, cooked and crumbled

Instructions

For the Hash Brown Crust:

  1. Preheat oven to 400 degrees F.
  2. Brush a small amount of oil to the bottom of a spring form pan and line with parchment paper, including the sides. Brush with more oil on top of the parchment paper. Set aside.
  3. Combine the hash browns, melted butter, egg and spices in a bowl and place them in the pan pushing them up the sides to make a 1 inch crust for the quiche.
  4. Bake for 20-25 minutes or until the hash browns get lightly browned and crispy.

For the Quiche:

  1. In a small pan, over low/medium heat, add a tablespoon of oil and sauté the peppers and onions, for 8-10 minutes or until soft and translucent. Set aside to cool.
  2. In a bowl, combine the eggs, cream, milk, cheese and cooked bacon. Add cooled peppers and onions,  season with salt and pepper and pour into the precooked hash brown crust in the springform pan.
  3. Reduce the heat to 350 and bake for another 45 minutes.
  4. Serve hot or at room temperature, cut into wedges with a side of fruit salad and toasted holiday bread and butter.
 Serves  6-8.

Great Reads :: Top Cookbooks for Spring 2017

Great Reads: Top books for Spring 2017

Hey guys, so happy Spring! I haven’t done a post on Great Reads in a while and i have soooo many great books and cookbooks that I’ve read that deserve a big shout out!

Here’s a few of my recent favs that are definitely worth a read:

Salmon: From Market to Plate

Salmon, From Market to Plate by Maureen C. Berry 

For all you salmon lovers out there, this is your book. Seafood advocate and cook Maureen C. Berry will show you how to be sustainable salmon shopper and conscientious cook.

The book goes over the basics of how and where to buy different varieties of salmon and the best tools and essential ingredients for your kitchen to do so. She has 20 easy and delicious everyday salmon recipes included and they’re grouped by “In the Oven”, “On the Stove” and “On the Grill”, making it easy to learn different ways to cook salmon. There’s also some more advanced recipes from chefs and organizations that support sustainable fisheries and ocean conservation at the end.

Some of my favorite recipes in the book are simple and use fresh ingredients..Salmon with Roasted Apples and Walnuts, Farmers Market Salmon Salad, Salmon Corn Chowder, Grilled Salmon with Roasted Beets, Blue Cheese and Pear Vinaigrette, Pan Grilled Salmon with Cilantro-Walnut Pesto…and there’s so many more!

You can find Maureen tweeting @maureencberry and on Instagram @maureenc.berry. She lives in Kentucky with her husband and their feisty wire fox terrier.

Get the book on Amazon

Cook's Country Eats Local

Cook’s Country EATS LOCAL, 150 Regional Recipes

So this is such a fun cookbook and a roadtrip across the country with some of the best regional recipes ever! It actually makes me want to jump in a car and eat my way through every state, just like Guy Fieri on Diners, Drive-Ins and Dives.

Actually, when I was a kid, my whole family (me, Mom and Dad and my Sister) packed up our stuff into an RV hooked up to my Dad’s truck and drove across the country for five weeks from New York to California and back. We saw amazing things like the Salt Flats in Salt Lake City, the Badlands (we fed the prairie dogs “Twigs” on the side of the road!), Mount Rushmore in South Dakota,  the Redwood Forest in Northern California, Denver, Seattle, San Francisco, the Geysers in Yellowstone National Park, panning for gold in an old deserted Western town in Montana..and the list goes on. Ever since then I’ve been fascinated by travel and especially the food that comes from different regions of the country along with the history, culture and stories behind it.

The book breaks up the recipes into four regions featuring some of the top classical recipes in each: New England and the Mid-Atlantic, Appalachia and the South, The Midwest and Great Plains, Texas and the West.

The book includes anecdotes and stories on the history of the recipes and variations on some, along with colorful illustrations, side notes, cooking tips, photography and maps where you can find some of these recipes at popular hot spots across the country.

A few of my recipe favs in the book: Iowa Skinnies (a thinly cut fried pork chop sandwich with lettuce and tomato), St. Louis Gooey Butter Cake (need I say more?), South Carolina Shrimp Boil, Hoppin’ John (slow cooked Southern dish with rice, black-eyed peas and ham hocks), Rhode Island Johnnycakes (crispy corn cakes served with maple butter), Pittsburgh Wedding Soup (a Western PA version of Italian Wedding Soup with meatballs, kale, and orzo), Chicken Riggies (a classic chicken and rigatoni with tomato sauce baked dish from Utica NY), Prosperity Sandwiches (an open face sandwich melt similar to a Hot Brown from the Midwest), Texas Chicken Fried Steak and Chile Rellenos Casserole and Black Bottom Pie (chocolate custard, rum chiffon and whipped cream pie with a chocolate cookie crust) – OMG.

Check out the book on Amazon

Devoured: From Chicken Wings to Kale Smoothies

Devoured: From Chicken Wings to Kale Smoothies, Sophie Egan

This is a smart, funny and well-written book that delves into the American psyche of how we eat and why we eat, and sheds a unique light on the current food culture in America. Food writer and Culinary Institute of America program director  Sophie Egan examines the connections between our national values of work, freedom, and progress—and our eating habits (good ones and bad ones).

She explores many topics and questions such as why America is obsessed with healthy, GMO-free and gluten-free food; our obsession with having everything “our way” and instant gratification; our quick substitutes for real food while living such busy, scattered lives; and how American food is being influenced by global culinary trends and flavors. She analyzes workplace food experiences, fad diets, stunt foods, grandiose food marketing, and more.

Thought provoking and definitely worth a read! You can get it online here.

Here’s a few others worth a mention on the list (and all IACP Cookbook Award winners):

Scratch by Maria Rodale

Taste of Persia, Naomi Duguid

Deep Run Roots, Vivian Howard

Molly on the Range, Molly Yeh

James Beard’s All American Eats

Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Now that Fall is finally here, I’m so excited to start cooking comfort food again with flavorful seasonal ingredients like wild mushrooms, truffles, sage, prosciutto, toasted nuts, hearty greens, whole grains…yum. Fall is definitely my favorite season of the year when it comes to food 🙂

Buckwheat Bucatini

In particular, I love making homemade pasta and one-pot dishes, which is so easy to do with my KitchenAid® Gourmet Pasta Press that attaches to my KitchenAid® Stand Mixer.

KitchenAid Gourmet Pasta Press

It makes six different types of pasta in a snap: Bucatini, Spaghetti, Rotini, small and large Macaroni, and Rigatoni simply by swapping out a different disc for each pasta cut…how cool is that?!?

Sauce Ingredients

I decided to make a homemade Buckwheat Bucatini with Truffled Wild Mushroom Sauce, Prosciutto, Spinach, Pecans and Sage. I love Buckwheat pasta because of its rustic flavor, and it’s perfect for fall pasta dishes. Similar to the traditional Italian Pizzoccheri (flat buckwheat fettuccine), buckwheat noodles have hearty depth of flavor, and pair perfectly with warm fall flavors and ingredients like wilted greens, potatoes, cabbage, cheese and garlic.

Truffled Wild Mushroom Sauce

My pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Buckwheat Bucatini with Truffled Wild Mushroom Sauce

Celebrating Fall Flavors: Buckwheat Bucatini w/ Truffled Wild Mushroom Sauce

Yield: Serves 6.

This homemade pasta dish is topped with a luscious savory sauce made with crispy prosciutto and sage, nutty toasted pecans, garlic, shallots and wild mushrooms (portabella, porcini, oyster, beech, cremini, and shiitake) that I sautéed in olive oil and butter, then made into a luscious sauce with chicken broth and truffle oil.

Ingredients

  • Buckwheat Pasta Dough
  • Ingredients:
  • 1 cup buckwheat flour
  • 1 cup bread flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic pepper
  • ¼ cup hot water
  • 2 large eggs, room temperature
  • Method:
  • To make the fresh Bucatini pasta, measure out equal parts buckwheat and cake flour, sea salt and garlic pepper; blend together in your KitchenAid 14-cup Food Processor. Then beat the eggs into the hot water and add to the flour mixture through the tube with the food processor running, and turn it off. Give the dough about ten 3-second pulses until it gathers into a ball and clears the side of the bowl.
  • Then lightly knead the dough on a work surface for a couple of minutes until it’s smooth and supple, and wrap the disk in plastic film to rest for about 20 minutes before cutting into quarters and using the pasta press.
  • To make the buckwheat Bucatini, you need to attach your KitchenAid Gourmet Pasta Press (with the Bucatini pasta cutter inserted) to your KitchenAid Artisan Stand Mixer by unscrewing the black knob and removing the front silver cap. Pop in the attachment and secure it tightly with the knob until it stays in place.
  • Remove the dough from the plastic wrap and press it out on to a floured work surface, then cut the pasta dough into 3 or 4 portions. Turn your stand mixer on the highest setting (speed 10), and slowly feed walnut-sized balls of dough into the hopper; dough should self-feed through the auger – just wait until the auger is visible before adding the next piece. Use the combo tool to push dough only if the dough becomes caught and no longer self-feeds.
  • Once the dough starts coming through the bottom of the press, use the attached cutter to cut pasta at desired length as it exits the press (for Bucatini approx. 9.5 inches long).
  • Separate the pasta after extrusion, and place long noodles on a drying rack or in a single layer on a tea towel placed on a baking sheet or flat surface. Dry the pasta for about 30 minutes, turning them occasionally.
  • Next, bring some salted water to a boil in your KitchenAid Stainless Steel Stockpot with Strainer and cook the fresh pasta for about 3-4 minutes.
  • Drain and toss into your KitchenAid Ceramic Mixing Bowl with a little olive oil and set aside while you prepare the pasta sauce.
  • Makes about 1 pound of fresh pasta, cooked. You can also double the recipe and freeze a portion of it to use later.
  • ------
  • PHOTO: PastaHero1.jpg
  • Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage
  • Ingredients:
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons chilled butter, divided
  • 6 thin slices aged Prosciutto de Parma, torn into large pieces
  • 1 cup pecans, coarsely chopped
  • 12 whole fresh sage leaves
  • 2 pounds assorted fresh wild mushrooms (Portabella, Porcini, Oyster, Beech, Cremini, and Shiitake), sliced
  • 2 cloves fresh garlic, minced
  • 2 large shallots, minced
  • 1 cup fresh baby spinach leaves
  • 2 cups low-sodium chicken broth
  • 1 teaspoon black truffle oil
  • Sea salt and garlic pepper, to taste
  • ¾ cup freshly grated Parmesan cheese

Instructions

  1. To make the Truffled Wild Mushroom Sauce with Prosciutto, Spinach, Pecans and Sage, begin by prepping your fresh ingredients (shallots and garlic) on your KitchenAid Wood Cutting Board. Measure out the other ingredients (prosciutto, sage, wild mushrooms, spinach, chicken stock, olive oil, butter, truffle oil, and grated Parmesan cheese) in small bowls and set aside.
  2. Heat a tablespoon of olive oil in your KitchenAid Anodized Nonstick 12” skillet over medium-high heat, and cook the prosciutto in batches for a few minutes until crispy and browned, drain on paper towels and set aside.
  3. Add the pecans to the skillet and toast for a few minutes until lightly browned with a nutty aroma (being careful not to burn); remove nuts from pan and set aside.
  4. Add a tablespoon of butter to the skillet and sauté the sage leaves until crisp, about 1 minute per side. Transfer to paper towels.
  5. Heat remaining 2 tablespoons of olive oil and 2 tablespoons of butter in the same pot over medium-high heat. Add the mushrooms, shallots, garlic and sauté until mushrooms are brown and liquid evaporated, about 10 minutes. Add the spinach and sauté for another 2 minutes until wilted and transfer mixture to a mixing bowl.
  6. Pour in the chicken stock to the same pot and bring the liquid to a boil. Scrape up the browned bits and cook until liquid is reduced by half, about 7 minutes. Remove from the heat and add truffle oil, mushroom mixture, cooked prosciutto, pecans and sage. Mix together well, season with sea salt and garlic pepper to taste.
  7. Serve the cooked bucatini pasta tossed with the sauce and garnish with shaved Parmigiano-Reggiano cheese.
  8. Sauce can be made up to 2 hours ahead; let stand at room temperature.
https://www.theartfulgourmet.com/2016/10/buckwheat-bucatini-w-truffled-wild-mushroom-sauce/

I’d love to hear how you would use the KitchenAid Pasta Press and what recipes you would make! Share your take on my Buckwheat Bucatini & Truffled Wild Mushroom Sauce recipe on KitchenAid’s Instagram page using #MadeWithKitchenAid for a chance to be featured.

Peach Raspberry Melba No-Bake Cheesecake

Peach Raspberry Melba No-Bake Cheesecake

Summertime is finally here, and it’s my favorite time of year. I love cooking for parties and potlucks, but in the summertime it’s definitely no fun to be stuck in a hot kitchen! Therefore, I’ve decided to make a Peach Raspberry Melba No-Bake Cheesecake. It’s super delicious, easy to make, and requires no hot oven whatsoever, especially with the help of all my amazing KitchenAid® appliances.

KitchenAid 14-cup food processor

I prepared my graham cracker crust in my KitchenAid 14-Cup Food Processor which crushes and mixes them into crumbs in seconds!

KitchenAid Artisan Stand Mixer

Next I made my cheesecake filling in my amazing Artisan Stand Mixer which is the best way to beat cream cheese and sugar together into a light and fluffy and delicious no-bake filling, so make sure you get the VonShef 1260W Black Food Stand Mixer to bake all your delicious treats!

KitchenAid Springform pan

I love my new Springform pan that I used to make the cheesecake in,

KitchenAid electric kettle

and I got a super cool electric kettle that I used to poach the peaches with.

Poached Peaches

You’re going to love this chilled creamy cheesecake with vanilla poached peaches and a homemade raspberry sauce. It’s so refreshing and is simply the perfect dessert for the summertime months! This is such an easy dessert recipe that requires no hot oven, and I’m so excited for you to try this recipe for yourself. Get as creative as you want with the no-bake cheesecake base and toppings, and just have fun with it!

Raspberry Sauce

You could substitute blackberries or blueberries for the sauce, switch up your cream cheese flavors (I used half regular and half peach flavored cream cheese for the filling), add some spices or chocolate powder to your graham cracker crust (or try Oreos, vanilla wafers or chocolate grahams!) or try poaching some other stone fruit such as nectarines or plums..the possibilities are endless!

Peach Raspberry Melba No-Bake Cheesecake

And when you have all these amazing KitchenAid tools to help you make it, it makes the cooking easier and more fun! Be sure to share your take on this Peach Raspberry Melba No-Bake Cheesecake recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Peach Raspberry Melba No-Bake Cheesecake

CLICK HERE FOR STEP-BY-STEP INSTRUCTIONS AND MY RECIPE ON THE KITCHENTHUSIAST BLOG!

Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

PastaHero1

Spring is finally here in full bloom, and I’m so excited to cook with fresh, seasonal ingredients! One of my favorite pasta dishes to make for spring is this tasty and fresh  Homemade Spring Fettuccine with Pancetta, Peas & Asparagus. 

PrepFreshIngredients

It features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce.

FoodProcessor

You simply make the dough in your KitchenAid 14-cup food processor,

CutDough

knead it and cut it into a few pieces,

RollPasta

then use the KitchenAid pasta attachment to roll it out the pasta sheets

CutFettuccine2

and cut into lovely fresh fettuccine

PastaNests

AddBrothCream

served with a gorgeous Parmesan cream sauce with fresh veggies all tossed around with the pasta and cheese right in the pan.

PastaHero2

It’s so delicious and easy to make and tastes like Spring in a bowl!

Homemade Spring Fettuccine with Pancetta, Peas & Asparagus

Yield: Serves 6 to 8.

This Spring-forward recipe features homemade fresh spinach and egg fettuccine made with flour, eggs and olive oil, topped with crispy pancetta, fresh scallions, garlic, baby green peas and asparagus in a tasty parmesan cream sauce. It's light, easy to make and totally delicious!

Ingredients

  • Basic Egg Pasta Dough:
  • 1 ½ cups all-purpose flour
  • 2 large eggs
  • Generous pinch of sea salt
  • 1 tablespoon of olive oil, optional
  • Spinach Pasta Dough:
  • 1 ½ cups all-purpose flour
  • 2 large eggs
  • 1/3 package frozen chopped spinach, defrosted and drained
  • Generous pinch of sea salt
  • 1 tablespoon of olive oil, optional
  • Pancetta, Peas and Asparagus Parmesan Cream Sauce:
  • Sea Salt for pasta water
  • 4 ounces Pancetta (Italian-style bacon), cubed
  • 4 scallions, trimmed and sliced length-wise
  • 2 cloves fresh garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • ½ cup shelled fresh peas, blanched or frozen baby peas, defrosted
  • 6-8 stalks fresh asparagus, trimmed and halved
  • 2/3 cup chicken stock, low sodium
  • ½ cup heavy cream or half and half
  • ½ pound fresh egg fettuccine pasta
  • ½ pound fresh spinach fettuccine pasta
  • ¾ cup freshly grated Parmesan cheese
  • 2 to 3 tablespoons fresh parsley, chopped, for garnish
  • Freshly ground black pepper, for garnish

Instructions

  1. Basic Egg Pasta Dough:Place the eggs in KitchenAid 14-cup food processor and pulse to beat. Add 1 cup of the flour, salt and olive oil and process on speed 2, adding more flour until a ball forms on the blade. If you add too much flour, the dough will break into pellets. If this happens, turn the mixture on to a pastry board and gather it into a ball, adding a touch of water, if necessary. If the dough becomes too soft, knead it on the board, adding more flour. Knead the dough until smooth and elastic, 5 to 8 minutes then cover with plastic wrap and let it rest for about 20 minutes until ready to roll and cut with the pasta attachment.
  2. Divide dough into 3 or 4 pieces and process with the KitchenAid pasta roller until pasta sheets are flattened to desired thickness, starting with setting 1, processing several times up to setting 3 or 4. Next, feed the dough sheets through the KitchenAid fettuccine pasta cutter and toss fresh pasta with flour or cornmeal to dry, covered with plastic wrap until ready to cook.
  3. Once ready to cook, bring a large pot of salted water to a boil, and cook the fresh pasta for 2 to 3 minutes, until the pasta floats to the top. Drain and toss with a small amount of olive oil to avoid pasta from sticking together, while preparing Pancetta, Peas and Asparagus Parmesan Cream Sauce (recipe follows).
  4. Makes about ½ pound. You can also double the recipe for a full pound and freeze a portion of it to use later.
  5. Spinach Pasta Dough:
  6. Place the eggs in your KitchenAid 14-cup food processor and pulse to beat. Add 1 cup of the flour, spinach, salt and olive oil and process on speed 2, adding more flour until a ball forms on the blade. If you add too much flour, the dough will break into pellets. If this happens, turn the mixture on to a pastry board and gather it into a ball, adding a touch of water, if necessary. If the dough becomes too soft, knead it on the board, adding more flour. Knead the dough until smooth and elastic, 5 to 8 minutes then cover with plastic wrap and let it rest for about 20 minutes until ready to roll and cut with the pasta attachment.
  7. Divide dough into 3 or 4 pieces and process with the KitchenAid pasta roller until pasta sheets are flattened to desired thickness, starting with setting 1, processing several times up to setting 3 or 4. Next, feed the dough sheets through the KitchenAid fettuccine pasta cutter and toss fresh pasta with flour or cornmeal to dry, covered with plastic wrap until ready to cook.
  8. Once ready to cook, bring a large pot of salted water to a boil, and cook the fresh pasta for 2 to 3 minutes, until the pasta floats to the top. Drain and toss with a small amount of olive oil to avoid pasta from sticking together, while preparing Pancetta, Peas and Asparagus Parmesan Cream Sauce (recipe follows).
  9. Makes about ½ pound. You can also double the recipe for a full pound and freeze a portion of it to use later.
  10. Pancetta, Peas and Asparagus Parmesan Cream Sauce:
  11. Bring a large pot of salted water to a boil over high heat. Cook the fresh egg pasta for about 2 to 3 minutes and drain. Cook the fresh spinach pasta for about 2 to 3 minutes and drain. Toss lightly with olive oil and set aside while making sauce.
  12. Prep the fresh ingredients (trim and slice scallions length-wise into thin strips, mince garlic, measure out peas, trim and halve fresh asparagus, chop parsley) with your KitchenAid paring knife and Chef’s knife and place on your KitchenAid Bamboo Cutting Board.
  13. Measure out the other ingredients (chicken stock, cream, and grated Parmesan cheese) in small bowls and set aside.
  14. Heat your KitchenAid Copper Core large skillet over medium-high heat, cook pancetta for a few minutes until crispy and browned, drain and set aside.
  15. Drain the fat from the skillet and add the olive oil and heat over medium heat. Add the scallions and cook until wilted about 2 minutes. Scatter in the peas and asparagus and cook until just tender, about 3 more minutes. Add the garlic and cook for another minute.
  16. Pour in the chicken stock and bring the liquid to a boil. Reduce the sauce to a simmer and cook until liquid is reduced by half.
  17. Add the heavy cream or half and half, and continue to simmer until liquid thickens a bit, about 2 to 3 minutes.
  18. Stir the cooked pasta with a little olive oil, and add it directly to the sauce in the large skillet, stirring to coat the pasta with the sauce.
  19. Cook over high heat until liquid is reduced to make a creamy sauce. Remove from the heat and toss in the grated Parmesan cheese, and garnish with fresh parsley and freshly ground black pepper, serving immediately in warm bowls.
https://www.theartfulgourmet.com/2016/04/homemade-spring-fettuccine-pancetta-peas-asparagus/

Almond Shortbread Cookies w/ Blood Orange Glaze

Almond Shortbread Cookies w/ Blood Orange Glaze

Almond Shortbread Cookies

So February is here and so is National Almond Day! I absolutely love almonds – not only are they packed with tons of vitamins, minerals and fiber, but they also taste amazing! I love toasting almonds for salad toppings, making almond crust for chicken or fish, and best of all baking them into lovely, nutty, scrumptious desserts…especially cookies..mmmmm.

KitchenAid Countertop Oven

I recently got a new KitchenAid® 12″ Convection Digital Countertop Oven, and I am absolutely in love with it! Not only is it a toaster oven, but it’s also a fully functioning convection oven with nine different pre-programmed functions, including Pizza, Bagel, Cookie, Asado Roast and Keep Warm. It has a large capacity with enough room to roast a chicken or make a 12″ pizza, and of course enough space to bake a large batch of cookies. I LOVE THIS THING!

Blood Orange Glazed Almond Shortbread Cookies

Since we are in the dead of winter and in the spirit of National Almond Day, I thought a big batch of cookies was in order. I made some delicious Almond Shortbread Cookies with Blood Orange Glaze. They’re super buttery and crisp with a sweet, tart and refreshing hint of blood orange – perfect for a chilly day with a cup of tea. And they’re really easy to make too..check out the link below for my recipe on the Kitchenthusiast food blog and enjoy!!!

CLICK HERE TO GET THE RECIPE AND STEP-BY-STEP PHOTOS ON THE KITCHENAID BLOG

The Most Popular Posts of 2015 :: Happy New Year 2016!

2015 Happy New Year

So here it is, the last day of the year 2015..oh how time flies, and so much has happened! I’m so thankful for all the wonderful opportunities that have come into my life and the lessons learned along the way.  Here are some of my Top / Most Popular posts from The Artful Gourmet blog this year — and wishing everyone a safe and Happy New Year 2016!

Neapolitan Pizza

The Secrets to Making Neapolitan Pizza like a Master Pizzaiolo –https://www.theartfulgourmet.com/2013/08/11/neapolitan-pizza-making-with-the-pros/

Crab Salad

Refreshingly Light Get in My Bikini Salad – https://www.theartfulgourmet.com/2012/05/21/refreshingly-light-get-in-my-bikini-crab-salad/

Beef Stroganoff

Beef Stroganoff – https://www.theartfulgourmet.com/2011/11/02/classic-comfort-food-beef-stroganoff/

Homemade Rustic Pizzas

Homemade Rustic Pizzas: Chicken, Spinach, Garlic & Sundried Tomato Pizza & Pepperoni, Ham & Sautéed Veggies Pizza – https://www.theartfulgourmet.com/2013/10/02/homemade-rustic-pizzas-chicken-spinach-garlic-sundried-tomato-pizza-pepperoni-ham-sauteed-veggie-pizza/

holiday dinner menu

An Intimate Gathering Holiday Dinner Party Menu: https://www.theartfulgourmet.com/2010/11/28/an-intimate-gathering-holiday-dinner-party-menu/

Chicken French & Lemon Broccolini

Rochester-Style Chicken French & Lemon Broccolini – https://www.theartfulgourmet.com/2013/03/17/rochester-style-chicken-french-lemon-broccolini/

Mario Lopez & Avocados from Mexico

Food Styling for Mario Lopez and Avocados from Mexico – https://www.theartfulgourmet.com/2013/12/17/food-styling-mario-lopez-avocados-mexico-nbc-live-bethenny-shows/

pasta fagioli soup

Big Pot O’Goodness: Pasta Fagioli – https://www.theartfulgourmet.com/2011/12/11/big-pot-o-goodness-pasta-fagioli/

Truffle-Pancetta-3Cheese-Pasta

Truffled 3-Cheese Pasta with Pancetta and Garlic – https://www.theartfulgourmet.com/2011/10/25/crazy-good-truffle-oil-pancetta-three-cheese-pasta/

BDTChowder

Black Dog Tavern’s Quahog Chowderhttps://www.theartfulgourmet.com/2011/09/24/a-taste-of-marthas-vineyard-the-black-dog-taverns-quahog-chowder/

Asparagus-Garlic-3-Cheese Tart

Baby Asparagus, Garlic & Three Cheese Tart – https://www.theartfulgourmet.com/2013/11/24/asparagus-three-cheese-tart/

Spicy Cajun Chili
Spicy Cajun Chilihttps://www.theartfulgourmet.com/2013/11/09/spicy-cajun-chili/

Shrimp Scampi Pasta

Shrimp Scampi Pasta with Lemon Butter Sauce – https://www.theartfulgourmet.com/2012/05/13/shrimp-scampi-pasta/

Spinach Artichoke Pizza with Cauliflower Crust

Spinach Artichoke Pizza with Cauliflower Crusthttps://www.theartfulgourmet.com/2013/06/03/spinach-artichoke-ricotta-pizza-with-parmesan-garlic-cauliflower-crust/

Recipes Worth Sharing Cookbook

Recipes Worth Sharing: A Collection of Favorite Regional Recipes – https://www.theartfulgourmet.com/2012/03/21/recipes-worth-sharing-a-collection-of-favorite-regional-recipes/

Sun Noodle Ramen Lab

Top Ten {Things I Love} :: Spring 2013 – https://www.theartfulgourmet.com/2013/04/07/top-ten-things-i-love-spring-2013/

Southern Feast

A Dose of Southern Comfort & Down-Home Recipes – Part 1 – https://www.theartfulgourmet.com/2012/05/08/a-dose-of-southern-comfort-down-home-recipes-part-1/

spicy fish tacos and wine

Cool off with some Spicy Fish Tacos & Summer Wine Pairings – https://www.theartfulgourmet.com/2012/06/01/cool-off-with-some-spicy-fish-tacos-summer-wine-pairings/

Hope you enjoyed these posts and looking forward to sharing more fun stories with you in the New Year!

Wine-Braised Chicken w/ Bacon, Veggies & Herbs

Wine-Braised Chicken with Bacon, Veggies & Herbs

As the weather cools down in the late fall season, there’s nothing I love more than cooking a big one-pot comforting dish on a Sunday afternoon. One-pot dishes are so easy to make, and the enticing smells from the oven are enough to wipe out any winter blues that might be coming on. Welcome my Wine-Braised Chicken with Bacon, Veggies and Herbs. 

KitchenAid 6 Qt Ceramic Dutch Oven

I love making hearty braised dishes with meat and vegetables because they’re easy and so good, especially in my KitchenAid® 6.0Qt Cast Iron Cookware. It’s big enough to make a meal for a crowd, and it’s enameled with cast iron inside which makes it the perfect vessel to cook slow braised dishes, roasts, stews, soups, chilis and any one-pot meals. It even has a grill pan inside the lid! How cool is that?

Wine-Braised Chicken with Bacon, Veggies and Herbs

My Wine-Braised Chicken has tons of goodness inside: chicken thighs, shallots, bacon, cipollini onions, garlic, fresh rosemary and thyme, bacon and carrots. It’s slow-cooked into a big pot of deliciousness with white wine, chicken broth, and then a reduced  au jus cream sauce served over the top.

Wine-Braised Chicken with Bacon, Veggies and Herbs

This is such a delicious and easy recipe to make and it’s pure comfort food perfect for a chilly Winter day. The best part is you only have to cook and clean in one pot, which is awesome. (More time to snuggle under the blankets and watch movies by the fireplace!)

I’d love to hear what you would make in your KitchenAid® Cast Iron Cookware by experimenting with my recipe. Would you use a different meat, like beef or pork? What vegetables would you substitute or add? Would you try a different sauce for the recipe?

Share your take on this Wine-Braised Chicken recipe on the KitchenAid Instagram page using #MadeWithKitchenAid for a chance to be featured!

CLICK HERE FOR THE FULL RECIPE AND STEP-BY-STEP INSTRUCTIONS ON THE KITCHENAID BLOG!

My Expert Interview on FoodyDirect.com!

Kristen Hess Interview Foody Direct

foodydirect-logolong1

I was recently interviewed by Foody Direct as part of their Expert Interview program. Read the full interview on the FoodyDirect.com Blog!

FoodyDirect is an online marketplace bringing the most delicious food in the country right to the doorstep of your home or office.

Turkey

The restaurants and artisan producers featured on their site are a highly select group. Each has won awards, garnered high praise from critics and blogger and, most important, gets rave reviews from passionate and loyal customers. Each prepares and serves up a menu of mouthwatering dishes and is equipped to ship their sensational food anywhere in the USA.

Truffles

Kosher Food, Gluten-Free, Turkey and Chicken, Desserts, Cheese, Meat, Vegan Food, Seafood, BBQ, Chocolate, Fruits and Veggies – you name it – they’ve got it!

Apple Walnut pie

FoodyDirect is a curated national restaurant row. Learn about their Partner’s rich and colorful histories, which you can savor and enjoy in the comfort of your home or office.

kristen hess

In the interview, I discussed my views on how i celebrate the art of food and cooking through my blog with colorful recipes, stories and photography as well as some tips on how to follow your passion and what helped me succeed in the food industry.

Chicken French

and my favorite recipe for Chicken French!

Click here to view Foody Direct’s online store and enjoy the interview!

Meatball Madness!

Meatball Madness

Fall is one of my favorite times of the year simply because it’s a time when the leaves are changing, the weather is getting cooler, and you have an excuse to stay inside to watch football with friends and family and gather around the table with some delicious party food!

Whenever I host a party, I like to create a smorgasbord of food that’s easy for people to grab. I love bite-sized finger foods and tapas-style spreads that are fun to make and eat. My idea for a great fall football party is Meatball Madness – an experiment with different types of meatballs paired with unique sauces, fillings and bases to eat them on.

Meatballs are super fun and easy to make with the help of my KitchenAid® Copper Core 12″ Nonstick Skillet and my KitchenAid® Professional-Grade Nonstick Sheet Pans when I’m cooking for a large crowd. Both are great for cooking meatballs easily and evenly with their high quality nonstick coating, and they are both large enough so I can cook big batches of meatballs.

Greek Meatballs

For this post, I decided to make some Greek Beef Meatballs with Tzatzkiki Sauce served on toasted flatbreads,

Asian Meatballs

and some Asian Chicken Meatballs with a Spicy Peanut Sauce served on Gem Lettuce Cups as thought starters for this party idea, but I’d love to hear from you what other themes, flavors and creative ideas you would incorporate when you throw your own Meatball Madness Party!

MeatballMadness-Group

You can mix and match different themes with different fillings and flavors for the meatballs, for example – you could make Spanish Meatballs made with pork, chorizo and onions and create a Roasted Red Pepper Aioli to dip them in and serve on toasted pita. Or you could make traditional Italian Meatballs with Cheese and Tomato Sauce on mini slider buns topped with fresh basil and parsley. Or make German Meatballs with Bratwurst and Sauerkraut with a Grainy Mustard Sauce served on mini Rye breads – the possibilities are endless and super fun to come up with!

CLICK HERE TO SEE THE RECIPES AND HOW I MADE THEM WITH MY KITCHENAID EQUIPMENT ON THE KITCHENTHUSIAST BLOG!