Sunday, October 6, 2013

Open House 2013

Today was my annual Customer Appreciation open house for my Epicure customers. I tried some brand new recipes, and I think everyone enjoyed them! Here are all the recipes.

1/2 lb. ground chicken, browned, or 1 chicken breast, cooked and shredded
1 pkg. cream cheese
1/2 c. mayonnaise
1 c. grated cheese
1 tsp. Epicure's Buffalo Wing seasoning
2 tsp. Epicure's Creamy Ranch Dip Mix
2 tsp. Epicure's Chipotle Cheddar & Bacon Dip Mix

As a Hot Dip: Combine ingredients in a baking dish and bake at 350 F for 20 minutes or until golden and bubbly. Serve with tortilla chips.
If making appetizers, roll out a square of puff pastry and use Epicure's Appy Maker to cut it into triangles. Put a scoop of the dip on each triangle and then roll it up. Place on a lined baking sheet and bake at 425 F for 10-12 minutes. (I made about 40 small triangles using 2 squares of puff pastry, and there was enough dip leftover to put in a small baking dish and cook as a hot dip.)
Using the "Appy Maker"

These were a huge hit at the party!

1 butternut squash
olive oil
Epicure's Sage & Apple Stuffing Seasoning
Epicure's Maple Bacon Sea Salt
Epicure's Maple Bacon Pepper
1 onion, chopped
6 c. chicken stock (or 6 c. water + 3 tbsp. Epicure's Chicken Bouillon Base)

Slice squash lengthwise, and place on a baking sheet (cut-side up). Drizzle with olive oil and sprinkle with seasonings. Roast in the oven at 375 F for 45 minutes. Sauté onions in large pot with some olive oil. Add chicken stock and bring to a boil. Scoop out squash and add to the pot. Simmer for 20 minutes, then purée and adjust seasonings if necessary.
The picture doesn't do this soup justice - it's a yummy fall soup!

This is a real crowd-pleaser!

MINI CHAI SUGAR DONUTS (makes at least 4 dozen)
2 c. flour
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. Epicure's Chai Spice
3/4 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. milk
vegetable oil, for greasing the pan
Sugar topping: 1 c. sugar + 2 tbsp. Epicure's Chai Spice

Combine flour, baking powder, salt, and Chai spice. In another bowl, beat butter and sugar until creamy. Add vanilla and eggs, one at at time, beating well after each one. Alternating with the milk, add dry ingredients to the butter mixture, and mix together until just combined. Scoop batter into a piping bag. Grease Epicure's Mini Doughnut Mold with vegetable oil and place on a baking sheet. Pipe batter into doughnut mold and bake at 400 F for 12 minutes. Allow to cool for a few minutes before popping them out of the tray. Once all the donuts are cool, toss in a bag with the sugar topping.

1/2 c. slivered almonds (or any type of nuts)
1 tbsp. Epicure's Dukkah Seasoning

Place almonds in an oven-safe dish and roast at 375 F for 12 minutes. Add Dukkah seasoning and roast for another 3-4 minutes. Remove from oven and let it cool, then pulse in a food processor to create a coarse mixture. Dip strawberries in melted chocolate and then in dukkah before serving.
*Dukkah can also be eaten with olive oil and pitas, sprinkled on desserts (chocolate donuts or brownies, baklava, ice cream, etc), or sprinkled on top of meat dishes like Moroccan tagines.

1/2 c. sour cream
1/2 c. mayonnaise
1 tbsp. Epicure's Moroccan Mint & Beet Dip Mix
fresh veggies
This is my new favourite veggie dip!

Grind Epicure's Maple Bacon Pepper over top of goat cheese. Serve with crackers.
Such an easy appetizer!

1 1/2 c. flour
3/4 c. cocoa
1/2 tsp. baking powder
1 c. melted butter
1 c. sugar
1 c. brown sugar
2 eggs
2 tsp. vanilla

Mix first three ingredients together. In separate bowl, mix remaining ingredients, then add to dry ingredients.  Scoop into mini muffin pan and put a dollop of salted caramel sauce (recipe below) on each one. Bake at 350 F for 12 minutes. Allow them to cool for a few minutes before popping them out.  Makes about 48 mini brownies.

Salted Maple Bacon Caramel Sauce (this makes way more than you need for the brownies, but it's delicious so pour the leftover sauce over ice cream or cake or just eat it from the bowl!)
1 c. sugar
2 tbsp. water
1 tbsp. Epicure's Maple Bacon Sea Salt
1 c. cream

In large pot, combine first three ingredients over medium-low heat. In another pot, heat cream over medium heat, reducing to low heat once it starts to simmer. Heat sugar until it starts to melt and bubble, stirring often. Continue simmering and until sugar completely dissolves and just starts to turn golden brown. Slowly pour in hot cream (if the cream is not hot enough, it will solidify the sugar.) Whisk in the cream a little bit at a time until it's all incorporated. Cool to room temperature and then store in air-tight container in the fridge.
I think these were quite possibly the best brownies I've ever made. And I have lots of leftover salted caramel sauce to pour all over crêpes or ice cream (or I might just eat it with a spoon!)

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