This was a great addition to Hometown’s Company Picnic menu this past weekend! Simple, fast, fresh and healthy!
Yield: 4 Cups
1/2 cup white wine vinegar (991961, 4/1GAL, Regina)
1/4 cup water
1 teaspoon fine sea salt (NSA1450, 50#)
1 pound green or purple wax beans, trimmed (02596, 2/5#)
1 cup coarsely chopped dill (00300, 4OZ)
In a small saucepan, simmer the vinegar, water and salt, stirring, until the salt
dissolves. Combine the beans and dill in a heatproof bowl; cover with the hot brine. Let cool to room temperature, about 2 hours. Serve at room temperature or chilled.
Recipe from FoodandWine.com
Yum! This nobake Cherry Almond Granola Bar is perfect for warmer weather! I have always wanted to make my own granola bars and finally took the opportunity this week to do so. I am now addicted and may never buy my bars again:) The almond butter and honey sticks the granola bar together and the dried cherries, chopped almonds and oats are a perfect flavor combination that is not too sweet. Enjoy this treat anytime of the day.
Yield 12 bars
1 tablespoon unsalted butter (880030, 36/1#)
3 cups quick oats (991518, 50#)
1 1/2 cups almonds, coarsely chopped (CWFN035, 5#)
1 cup dried cherries (994005, 10#)
3 tablespoons brown sugar (992005, 50#, Golden Barrel)
1/3 cup honey (991621, 6/3#)
1 1/2 cups almond butter (991630, 30#, Fisher)
1/2 teaspoon vanilla extract (991796, 6/1QT, McCormick)
Line a 9-by-13-inch baking pan with parchment paper, leaving an overhang on both sides.
Melt the butter in a large sauté pan over medium heat. Add the oats and toast until fragrant, 1 to 2 minutes.
In a large bowl, combine the oats with the remaining ingredients and mix well to combine. (This can be done by hand, but it’s especially quick in the bowl of an electric mixer fitted with the paddle attachment.)
Press the oat mixture evenly into the prepared pan. Pop the pan into the refrigerator or freezer to let the mixture set for 5 to 10 minutes. Cut into 12 evenly sized bars and serve. The bars will keep in an airtight container or wrapped in plastic for up to five days.
Recipe from PureWow.com
Bacon Popcorn Party Mix
Maple Bacon Popcorn
It is time to celebrate Hometown’s November Birthdays with Hatfield Bacon! I made a savory Popcorn Party Mix and a sweet Maple Bacon Popcorn. Both recipes use the bacon fat to flavor the popcorn, while the sweet recipe uses maple syrup to give it a salty-sweet flavor profile. The savory recipe can be made ahead of time, but the sweet popcorn recipe you will want to assemble right before serving. You can cook up the bacon and maple butter sauce ahead of time, but will want to pop the popcorn and assemble right before serving so that it does not become soggy!
Maple Bacon Popcorn
Yield: 6-8 Servings
3 slices Hatfield Applewood Smoked Bacon, cut crosswise into 1/2-inch-wide pieces (HTF2169, 10#)
1/2 cup popcorn kernels (979500, 35#, Orville)
1/2 cup maple syrup (991511, 12/16oz, Mclures)
2 tablespoons unsalted butter (880030, 36/1#)
Kosher salt (CQS030, 12/3#, Morton)
Pour a thin layer of water (about 1/2 cup) into an 8-inch skillet. Add the bacon and start cooking it over low heat, gradually increasing the heat to medium high as the fat starts to render and stirring occasionally, until the water has cooked off and the bacon is crispy, about 15 minutes. Using a slotted spoon, transfer the bacon to a paper-towel–lined plate to drain.
Transfer the bacon fat to a 6-quart pot and add the popcorn. Cover and cook over medium-high heat, shaking the pot occasionally, until the kernels start to pop. Then shake the pot back and forth over the heat constantly until the popping has stopped. Remove from the heat.
In a 1-quart saucepan, warm the maple syrup and butter over low heat until the butter is melted, about 5 minutes. Let cool slightly, 2 to 3 minutes.
In a large bowl, toss the popcorn and bacon with the warm syrup mixture until coated. Season to taste with salt, toss again, and serve.
Recipe from finecooking.com
Bacon Popcorn Party Mix
Yield 8 to 10 servings
10 slices Hatfield 16-18 Hotel Bacon (HTF2208, 15#)
1 tablespoon Worcestershire sauce (991668, 4/GAL, Castella)
1/2 teaspoon paprika (CQP010, QT)
1/2 teaspoon cayenne (CQC017, 4/1GAL)
6 cups air popped popcorn (979500, 35#, Orville)
1 cup pecans (992503, 3/2#)
1 cup small pretzels (900005, 15#, Benzels)
1/2 cup raw shelled pumpkin seeds (992530, 5#, Azar)
Salt, to taste (991862, 50#)
Preheat the oven to 400°. Place the bacon on a parchment-lined sheet tray and bake until crisp, about 15 minutes. Strain the rendered bacon fat through a fine sieve into a small bowl and set aside. You should have about ¼ cup of bacon fat. Reserve the bacon slices for another use, cut some up and add them to the party mix or just snack on them before the party. Reduce the oven to 250°.
Add the Worcestershire sauce, paprika and cayenne to the bacon fat.
In a large bowl, combine the popcorn, pecans, pretzels and pumpkin seeds and toss with the spiced bacon fat until evenly coated. Season with salt, if needed. Divide the popcorn mix between two parchment-lined sheet trays and bake, stirring every 15 minutes, until the mix is toasted and fragrant, about 45 minutes. Remove the pan from the oven and serve.
Recipe from www.tastingtable.com
A great hostess gift or party favor are Southern Pecans. They keep for a while and are a nice treat for the host that has worked to entertain you! Aside from giving southern pecans as gifts they are a perfect addition to a dessert spread and a nice sweet crunchy topper to your salad.
Yield: 1 Pound about 4 Cups
1 pound whole pecans
1 egg white (331017, 5#)
1 tablespoon water
1 cup sugar (991842, 50#)
1 teaspoon salt (991862, 50#)
1 teaspoon cinnamon (CQC065, QT)
Preheat oven to 300 degrees. Whip egg white and water with wire whisk or fork until frothy (do not use electric beaters). Pour froth over nuts and mix until all the nuts are wet. Mix sugar, salt and cinnamon. Pour over wet nuts and mix until all nuts are coated. Spread on large cookie sheet with an edge. Bake for 30 minutes (turn in 10 minutes and again in 10 minutes). Loosen from cookie sheet while still warm and spread onto wax paper to cool.
Recipe from the Kitchen of Jen Phipps
A perfect appetizer to take to any party is Beer Cheese! My sister was given this recipe as part of a wedding gift and she uses it often. We enjoyed this on Sunday while watching football. You can definitely experiment with the spices as you see fit.
Yield 8 Servings
8 ounces sharp white cheddar cheese, shredded (774101)
4 ounces cream cheese, room teperature (776002)
1/3 cup light beer
1 teaspoon chili powder (CQC041)
1 teaspoon Worcestershire sauce (991668)
1/2 teaspoon ground mustard (CQM064)
1/4 teaspoon cayenne pepper (CQC017)
1/2 teaspoon garlic powder (CQG028)
1 teaspoon Italian seasoning (CQI039)
In food processor, blend cheese, beer, chili powder, Worcestershire, mustard, pepper and garlic. Blend until creamy, add in Italian seasoning. Blend 30 seconds more. Spoon into bowl, cover, and chill in refrigerator for a few hours. Serve with pretzels, veggies or crackers.
*Can boil and simmer beer for 1 minute to decrease alcohol taste. Cool before adding to food processor.
Recipe from the kitchen of Christiane Britton Lynn