Appetizers, Cooking & Entertaining Ideas, New at à la Maison

What’s New at `a la Maison… Cranberry Relish with Grand Marnier

Today’s Tasting at `a la Maison in our Baldwinsville store… Stop in from 11:30am – 2:00pm to try our new Cranberry Relish with Grand Marnier… the perfect addition to your Thanksgiving menu.
 
Serve over Brie for a beautiful and seasonal appetizer; or serve it with your turkey for Thanksgiving dinner. Delicious!
cranberry relish with grand marnier hi rez
Appetizers, Cooking & Entertaining Ideas, Entrees, Recipe of the Week

Recipe of the Week… Sweet & Spicy Asian Chicken Meatballs

We are attending a birthday dinner for one of our closest friends this weekend.  I am typically the go-to-girl to bring an appetizer and love whipping up something fun and different – so that is what I plan to do!

As a girl with 3 stores – time can sometimes be a challenge, however, I love to cook and have one of my favorite ingredients ready and waiting in my pantry – Forever Herbs Blackberry Jalapeno Compote.

Forever Herbs Blackberry Jalapeno Compote is a staple product in our stores, and our customers love it as much as I do.  This sweet and spicy berry-rich compote is delicious served right out the jar as a chutney with meats and is fantastic over Brie… but today it is getting an Asian twist in these Sweet & Spicy Asian Chicken Meatballs.

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Sweet & Spicy Asian Chicken Meatballs

 Ingredients

Meatballs:

3                     Scallions, chopped

2 cloves            Fresh Garlic, minced

2 tsp                 Fresh Ginger, minced

3 slices             Day Old Multigrain Bread*, crusts removed – ground into fresh bread crumbs

1/4 cup             Milk (Dairy or Plain unsweetened Almond Milk)

2 Tbls               Tamari or Soy Sauce*

1                      Egg, lightly beaten

1.5 lbs.             Ground Chicken

Glaze:

1/3 cup             Forever Herbs Blackberry Jalapeno Compote

1/2 cup             Hoisin Sauce*  (such as Joyce Chen Gluten Free Hoisin)

2 Tbls               Brown Sugar

1 Tbls               Tamari or Soy Sauce*

Set oven at 425 degrees.  Line baking sheet with parchment paper.

In a bowl, mix together the scallions, garlic, ginger, bread crumbs, milk, tamari sauce and the egg.  Add the ground chicken and gently mix with a fork or your hands.  DO NOT OVERMIX.

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Create meatballs using 2 tablespoons of the chicken mixture (a 2 tablespoon ice cream scoop makes this quick & easy!).  Place on parchment lined pan.  Bake for 20 minutes or until fully cooked.

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Create the glaze while your meatballs bake.  Add the Blackberry Chipotle Compote, Hoisin Sauce, brown sugar and tamari sauce to a sauce pan and heat on medium heat until sugar and compote are melted and hot.

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Place half the meatballs and half the glaze in a bowl – toss to coat.  Repeat this process with other half of meatballs and glaze.  Place on a beautiful service platter or bowl and sprinkle with sesame seeds.

Serve as is an appetizer or with boston or iceburg lettuce for lettuce wraps.

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* For those who are gluten sensitive like I am…, use gluten free tamari, gluten free hoisin sauce and gluten free multigrain bread for this recipe.  These meatballs taste just as amazing and all your guests will love them!

 

Cooking & Entertaining Ideas

Entertaining Simply… Creative Ways with To Market To Market’s Shrimply Delicious Dip Mix

I love products that offer me flexibility, however, many pre-packaged convenience food products have a trade off – added preservatives, chemicals and loads of sodium.

However, I’ve found another product line that’s a keeper and has become a staple in my kitchen – To Market To Market Gourmet Spice Seasoning Mixes. I use them to make an array of dips, spreads, sauces, and much more.

These all-natural gems will sit ready and waiting in your pantry until you are ready for your next creative moment. Quite economical, most seasoning packets make 3 recipes per package. Today, I’m pretty excited about their “Shrimply Delicious” seasoning blend, which I’ve used in various ways for the past 3 events I held in my home.

Here are some creative ways to use this delicious seasoning mix:

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Shrimply Delicious Dip (standard recipe)
1 cup sour cream
1 cup mayonaise
3 Tbs. Shrimply Delicious seasoning
8 oz. Baby Shrimp

or

Shrimply Delicious Dip (My lighter version)
2/3 cup light sour cream
2/3 cup olive oil mayonaise
2/3 cup fat free greek yogurt
3 Tbs. Shrimply Delicious seasoning
1 cup chopped cooked shrimped
1/2 tsp sea salt (or to your personal taste)

Squeeze excess moisture from the shrimp by placing between a couple of paper towels and squeezing firmly. Mix all the ingredients together. Refrigerate for at least 3 hours. Serve within 48 hours with crackers, baggette, or fresh cut vegetables.

Another fantastic recipe, from To Market To Market’s kitchen is their Hot Shrimply Delicious – rich, warm and bubbly!

To Market To Market’s Hot Shrimply Delicious

1 cup chopped cooked shrimp
1 cup mayonaise
1 cup parmesan cheese
2 Tbs. Shrimply Delicious seasoning

Squeeze excess moisture from the shrimp by placing between a couple of paper towels and squeezing firmly. Mix all the ingredients together and refrigerate for 3 hours. Transfer dip to an oven-proof baking dish and bake at 350 degrees for 10-15 minutes or until warm and bubbly. Serve immediately with crackers. Low fat products may be substituted.

Here is one of my personal creations with this awesome seasoning mix:

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Shrimp & Prosciutto Stuffed Mushrooms

2 cups chopped cooked shrimp
2 oz. diced prosciutto
1/2 cup olive oil mayonaise (or mayo or your choice)
1/3 cup shredded parmesan cheese
1/3 cup shredded fontina cheese
2 Tbs. Shrimply Delicious seasoning mix
1/4 tsp salt (or to your personal taste)
30 Cremini or baby bella mushroom caps
2 Tbs. chopped fresh parsley – optional garnish

Squeeze excess water from shrimp between two paper towels. Sauté proscuitto for about 6-7 mins or until lightly crisp. Drain and set aside to cool for a few minutes.

Brush clean mushrooms with a light cloth or paper towel. Remove steps and place the mushroom caps on a baking sheet . Chop about a dozen of the stems for the dip.

Mix together the chopped mushroom stems, prosciutto, the shrimp, mayo, parmesan cheese, fontina cheese, seasoning mix and salt. Mix together and refrigerate for 2 hours.

Fill mushrooms caps with shrimp/proscuitto filling and bake at 400 degrees for 17 minutes or until hot and bubbly.

Garnish with parsley, if desired… and enjoy!