Archives for August 2017

Vanilla Roasted Peaches with Raspberries

Vanilla Roasted Peaches with Raspberries
Serves 4
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Ingredients
  1. 2 tablespoons of butter, melted
  2. 2 tablespoons of fresh lemon juice
  3. 2 tablespoons of sugar
  4. 1 teaspoon of vanilla or vanilla bean paste
  5. 4 firm, ripe peaches, peeled, halved and pitted
  6. Vanilla ice cream or whipped cream
  7. 6 ounces of raspberries
Instructions
  1. Preheat oven to 400 degrees. In a large, shallow baking dish, combine the butter, lemon juice, sugar and vanilla bean paste. Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.
  2. Roast until peaches are tender and cooking liquid is syrupy, 15-20 min., brushing with cooking liquid halfway through.
  3. Serve peaches warm with vanilla ice cream and raspberries; drizzle with cooking liquid.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

A Taste From Our Kitchens by Teri Hiben

There are so many things I have enjoyed about working at Marcel’s for the past 6 years – yes, it’s been 6 years!  I learn so much interacting with our talented and generous chefs who share their tips and recipes.  It’s been a joy to work alongside so many great people here on staff who have become dear friends.  And I am thankful to continue to get to know so many of you as you come through the store, talking food and entertaining, sharing recipes.  One of my favorite roles has been sharing one of my recipes during our weekly Tuesday demos.  Did you know we have free demos every Tuesday?  One of us, on staff, at Marcel’s prepares a favorite dish each Tuesday between 11am and 2pm.  Everyone is welcome to stop in for a quick taste, grab the recipe, or to sit and enjoy a bite while watching the entire process as we make the entrée, side dish, appetizer or dessert.

And, for those who are working or otherwise unable to come to our demos, each demonstrated recipe is available on our website.  Over the years we have compiled quite a nice collection of recipes from these demos.  Also on the site are chef recipes for you to enjoy making and serving at home.  Some of these dishes have become favorites in my home.  Have you tried Janie’s Penne with Beef and Arugula?  Jill’s Mussels with White Wine?  Or Rita’s Mardi Gras Jambalaya?  I highly recommend them – and so many others!

With the start of the fall schedule, our Tuesday demos are again in full swing.  Here’s what’s ahead in the next weeks:

Aug. 29 Julie’s Easy Lemon Sole Meunier

Sept. 5 Sharon’s Chicken with Spicy Thai Peanut Sauce

Sept. 12 Deb’s Quick and Simple Asian Tilapia

Sept. 19 Julie’s Wheatberry Waffles

And on Sept. 26, our 6th birthday, I’ll be dishing up a special Anniversary treat! Please join us in the kitchen on Tuesdays.

Garden Bounty by Julie Szimon

I love vegetable gardening!  Well, let me rephrase that.  I love to get organic plants or seeds and plant them in my garden with organic soil, water them, weed them and see what happens.  I don’t know what the PH level of my soil is.  I don’t use any chemicals to make things grow bigger.  I just plant. 

Growing up in the city, we never had a garden.  We lived in a two-flat on the north side of Chicago.  We did have an apple tree in the back yard that took up most of the space.  Each year I was allowed to climb up the tree and pick the apples on top that no one could reach.  Those apples were then cooked down by my grandmother and made into applesauce.  She would can the applesauce in mason jars so we could enjoy it all winter long. 

When we moved to the suburbs I started a small 4’x8’ vegetable garden.  As time went on, my vegetable garden grew to a 25’x35’ enclosed area with 8 raised beds and an open space for berry bushes.  Each Spring I plan out what worked well last year and I try to add something new.  I love to see how the new plants grow and what culinary creations I can come up with when they are ready for harvest. 

I like to plant peppers and the garden always produces an abundance of them.  Some sweet ones and some hot ones.  I have used them in salsas and salads and I have even pickled them.  Last year I decided to make hot pepper jelly with them.  It was so good!  I made several batches and canned it for myself and gave some as gifts.  My favorite way to enjoy the jelly is on toasted bread or crackers along with some goat cheese.  It’s sweet and hot and delicious! It also came in handy over the winter months when friends dropped in for a glass of holiday cheer. 

This year the peppers are looking good, so another batch of hot pepper jelly will be coming.  The recipe I use is great just the way it is but don’t be afraid to be creative with the pepper mixture.  I added some red peppers for color, cracked black pepper, fresh thyme and some dried lemon peel.

Hot Pepper Jelly
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Ingredients
  1. 12 oz. of jalapeno (or variety of) peppers
  2. 2 cups cider vinegar, divided
  3. 6 cups of sugar
  4. 2 - 3 oz. pouches of liquid pectin
  5. 5 - 8 oz. half pint glass-preserving jars with lids and bands
Instructions
  1. Prepare/sanitize glass jars, lids and bands per manufacturers directions.
  2. Puree peppers in a food processor with 1 cup of cider vinegar until smooth. Do not strain puree.
  3. Combine puree with remaining 1 cup of cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently. Add liquid pectin and continue to boil hard for 1 minute, stirring constantly. Remove from heat.
  4. Ladle hot pepper jelly into hot jars leaving ¼ inch headspace. Wipe rim. Secure lid and band. Process in boiling water for 10 minutes. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when pressed in the center.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/