Ingredients:

1 pkg Tiramisu Chocolate Crunch Topping*
1c chocolate graham crackers, crushed
2 T sugar
1/3 c pecans, chopped
1/4 c butter, melted

1/3 c East Shore Dipping Caramel*
1 pkg Wind and Willow Tiramisu Mix*
8 oz cream cheese
4 T butter
8 oz prepared whipped topping
1/3 c East Shore Dipping Fudge*

Directions:

To prepare crust, combine Chocolate Crunch Topping, grahams, sugar, pecans and butter and press into an 8×8 baking pan. Bake at 350 degrees for 10 minutes. Remove from oven and let cool 10 minutes

Warm Caramel Topping and drizzle over crust. Prepare filling by combining Tiramisu Mix, cream cheese and butter. Mix until smooth. Fold in whipped topping and spoon over crust and caramel. Warm Chocolate Topping. Smooth over top of dessert. Refrigerate until ready to serve.
* Available in our International Food Courts

Ingredients:

1c Robert Rothschild S’mores Dip*
2 T small marshmallows cut in half
2 T chopped salted, roasted peanuts
2T chopped Super White Chocolate Wafers*

Directions:

Mix all of the above and serve with Robert Rothschild Chocolate Dipping Pretzels,*
Cinnamon Honey Dipping Pretzels* or All-Natural Baked Pretzel Twists.*
* Available in our International Food Courts

I just wanted to thank you for making sure our baby shower went as planned! It turned out beautiful, everything we wanted and more! Your staff was wonderful, and our waiters Nick, and Adrianna were amazing, they could not have been anymore attentive or efficient!!! Again thank you sooo much for making our day special!

Sincerely,

Mrs. Weibel

Thanks!
Catherine O.

Directions

Bake Barefoot Contessa Pound Cake (Packet 1) according to directions. Combine contents of Packet 2 with Stonewall Kitchen Wild Blueberry Champagne Jam, simmer 2-3 minutes, set aside.
Cream filling: Using an electric mixer, beat mascarpone cheese, brown sugar, and Madagascar Bourbon Pure Vanilla Extract on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.  Slice cooled cake (horizontally) in thirds.
Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of Blueberry compote over cake; spread to sides of dish. Spread a small layer of lemon curd over compote. Dollop 1/3 of cream filling, spread to sides of dish. Repeat twice, ending with cream filling. Cover, refrigerate 2 hours (up to 1 day). Garnish with blueberries.
*Available in our Gourmet Department.

Ingredients

1 pork shoulder 3-4 lbs.

4 T Little Traveler’s Original Pork Rub*
2 c cider vinegar
1 T The Little Traveler’s Good and Evil Hot Sauce*
Robert Rothschild Anna Mae’s Smoky Sweet Sauce*

Directions

Place pork and rub in an extra large zipper bag. Shake until The Little Traveler Pork Rub* covers the entire pork. Refrigerate overnight. Place pork on grill in indirect heat. Combine vinegar and hot sauce in a bowl and brush pork on both sides every 30 minutes to prevent drying out. Remove from the grill when internal temperature reaches 160˚ F.  Let the meat sit for 30 minutes before pulling apart. Mix with Robert Rothschild Anna Mae’s Smoky Sweet Sauce* and serve on egg or pretzel buns.
*Available in our Gourmet Department.

Ingredients

1 1/2 c Robert Rothschild Farm Chocolate Pretzel Dippers*
1/4 c Sugar
4 T Butter, melted
1 c Koeze Creamy Peanut Butter,* room temp.
1 c Confectioner’s sugar, sifted
8 oz Mascarpone cheese, room temp.
1/2 tsp Madagascar Bourbon Pure Vanilla Extract*
1 c Heavy cream, whipped
2 T Stonewall Kitchen Dark Chocolate Toffee Sauce,* heat until pourable

Directions

In a food processor or grinder, chop Chocolate  Pretzel Dippers* to “breadcrumb” consistency. Add crumbs, sugar, butter, mix well. Evenly spread crust on bottom and side surfaces of 9inch
baking pan. Blind bake in 350˚ F oven for 5 minutes to set crust.

In a mixer fitted with a paddle attachment combine Koeze Creamy Peanut Butter, confectioner’s sugar, mascarpone cheese, and Madagascar Bourbon Pure Vanilla Extract. Mix on medium until combined making sure to not over mix. Gently fold in whipped cream. Spread filling evenly in the baked crumb crust.

Drizzle Stonewall Kitchen Dark Chocolate Toffee Sauce over top. Chill until ready to serve.

*Available in our Gourmet Department.

The food was absolutely delicious–we had a hard time deciding which course we liked best! The finger sandwiches, breads, and desserts were all fabulous, as well as the delightful teas! John and Taurino did a wonderful job of serving us and coming back many times to see how we were doing (the hostess was so helpful, too!).

Many thanks for the lasting memories that you helped to create for my guests on Aug. 27…this was a special day that we’ll fondly recall many times in the future! Little Traveler always surpasses our expectations and makes our important family milestone events so perfect!!

Thanks for all of your help with this special day.

-Linda

We started with a selection of tea.  I went for Harney and Sons Egyptian Chamomile, while my mom had Harney and Sons Apricot Tea.  Our awesome waiter Victor let us know that we were welcome to try out more flavors if we wanted.  Meanwhile, the kids were happy to find out lemonade was also an option.

The food is served in three courses:  sandwiches, followed by scones & breads, completed with deserts. We loved that each of us received our own individual plate with a sampling of everything on the menu.  Don’t let the small sizes fool you—by the end of the tea we couldn’t possibly eat another bite.

The sandwiches are an eclectic assortment that complement each other nicely.  All bases are covered—salty, spicy, light & refreshing, and sweet.  Carrot Raisin wins for table favorite, but Curry Chicken gets the prize for my personal fave.

The scones and breads are served with jellies and creams.  We all went crazy for the Lemon Curd—it tasted great on every single thing.  You can even buy a jar or two in The Little Traveler’s gourmet department or on-line to have at home.  I meant to take a picture of the desert plate, really I did, but I guess I got too distracted by deliciousness because by the time I thought of my camera again, all that was left on any of our plates were crumbs!  The Chocolate Mousse Triangle and Mini Lemon Roulade were particularly wonderful.

Bravo to Chef Zack and the whole Atrium Cafe team for bringing a proper English tradition to Geneva, IL and doing such a fine job of it.  Afternoon Tea is served from 2:30-4:30pm on Thursdays and Saturdays.  Reservations are recommended for parties of 4 or larger.  Private Teas can be scheduled any time during store hours for parties of 10 or more.  Call Zack: 630-232-4200

Zack met with my dughter and me to set up the menu and plan the event.  It was a beautiful lunch, and Zack and our servers made the day memorable.  They were fantastic and everyone said they would return at another time as the food was delicious.  The service was superb and timely!

Thanks for making the day special,and we look forward to another event in the near future.

Thanks,

Pat

For over twenty years,  I criss-crossed the Caribbean in search of a pirate’s treasure. What I found instead were some of the most amazing flavours imaginable, and now I share them with the world. On my return to the States I set out to combine these tastes into a collection of unique recipes that capture the true flavour of the islands.

Captain Rodney’s glazes and hot sauces bring the authentic tastes of the Caribbean to your table.  The Captain cooks in small, open-pot batches to ensure the best quality. He uses pure cane sugar instead of corn syrup, locally grown fresh produce, and the best spices and peppers of the Caribbean.

Captain Rodney’s Recipes:

Captain Rodney’s Cheese Bake

Captain Rodney’s Pirate Wrap

• 1/2 cup mayonnaise
• One 8 oz pack cream cheese
• 2 cups grated cheddar cheese
• 2 green onions (chopped)
• 6 Ritz crackers (crushed)
• 8 slices bacon (cooked and crumbled)
• 1/2 cup of any Captain Rodney’s Glaze

Directions:

Mix mayonnaise, cream cheese, cheddar and onions in greased quiche pan. Top with crackers and bake at 350 degrees for 15 minutes. Top with bacon and Captain Rodney’s Glaze. Serve with crackers.

Ingredients:

• 1 lb deli ham – thinly sliced or shaved
• 2 packages flour tortillas
• 1 package shredded lettuce
• 1 small package shredded cheddar cheese
• Captain Rodney’s Glaze any flavor

Directions:

Lay one tortilla flat and cover with 1-2 layers of ham or turkey Layer cheese over ham Drizzle Captain Rodney’s Glaze over all Layer lettuce Roll tortilla contents tightly and secure with toothpicks Slice into single servings

We hear from many customers that visits to The Little Traveler have become a favorite tradition for many families.  The tradition doesn’t have to stop at a day of shopping—The Little Traveler would love to help you out with wedding showers, baby showers, special birthdays, whatever it is you have to celebrate!

Party Favors from The Little Traveler

The creativity of our gourmet department staff knows no bounds!  And one of their very favorite things to do is put together unique party favors that are customized specifically for your event.   We’ve got lots of wonderful choices for weddings, wedding showers, baby showers, birthdays, teas, whatever you can think of, really.

And how convenient that The Little Traveler happens to have the biggest candy shoppe around, so the inside of the party favors is sure to be just as delicious as the outside.

Private Showers and Tea Parties in the Atrium Café

The Little Traveler can also host your wedding shower, baby shower, birthday party or other celebration.  Our chef and party planners will work with you to create an appropriate menu and ensure that your guests will have a great time.  Here’s what a recent customer said:

I had my to be daughter-in-law’s wedding shower in the Cafe/Tea room on April 16,2011.  The food was delicious, especially your soups!  Also, I could not have been happier with your staff, from Zach – who helped organize the shower to Cindy who was our server! Both were professional, pleasant and very, very helpful.  Her staff was extremely helpful and efficient as well.  I will highly recommend your establishment for anyone that appreciates excellent service and delicious food!

Corporate Gift Baskets

The Little Traveler is here to make your corporate gift giving fast, easy, and stress free.   Giving business gifts couldn’t be easier or more delicious.

Birthday Gift Baskets

Is it your friend or colleague’s birthday? Start the party with a memorable personalized gourmet gift basket.  It’s the icing on the cake!

Thank You Gift Baskets

Send a gourmet gift basket to show your appreciation in the most delicious of ways.

Congratulations Gift Baskets

Celebrate a big achievement or accomplishment with a custom gift basket that shows how excited you are about their special moment.

Anniversary Gift Baskets

If you or someone you know is celebrating an anniversary, let The Little Traveler’s gift designers choose the perfect variety of gourmet products and accessories for a gift basket to recognize the special day.

Housewarming Gift Baskets

Greet them with a custom made housewarming gift basket. What a thoughtful way to say “Welcome.”

This  savory and unique pizza is the  most surprisingly simple crowd pleaser.  Roasted Garlic & Onion Jam is available in the The Little Traveler’s gourmet department.

Serves 4-6

Ingredients:

1 thin pizza crust (12″ Boboli style crust)

3 Tbs Stonewall Kitchen Roasted Garlic & Onion Jam

1/2 cup blue, feta, Gorgonzola, or goat cheese, crumbled

.

Directions:

1. Preheat oven to 450 degrees Farenheit

2. Spread Roasted Garlic & Onion Jam over pizza crust.

3. Sprinkle cheese over the top of the pizza.

4. Bake 8-10 minutes on an ungreased baking pan, until cheese is melted and jam begins to bubble.

Ingredients:

1 jar Stonewall Kitchen Spicy Corn Relish

1 15 oz can black beans, rinsed well and drained

1 ripe avacado, peeled, cored, and cut into 1/2 inch cubes

3/4 cup cherry tomatoes, quartered

4 oz Monterey Jack cheese, cut into 1/4 cubes

Combine all ingredients, toss and serve

Boscoli Olive Salad is available in The Little Traveler’s gourmet department.

Ingredients:

1 round Italian or Sourdough bread

6 oz thinly sliced ham

6 oz thinly sliced Genoa salami

4 oz thinly sliced Swiss cheese

4 oz thinly sliced provolone

Boscoli Olive Salad

.

Directions:

Slice loaf of bread in half horizontally. On bottomhalf layer ham, salami, and cheeses.  Top with Boscoli Olive Salad.  Cover with top slice of bread.  Wrap in foil and refrigerate up to six hours.  To serve, cut into wedges.  Hint: to make room for meats and cheeses, pull some of the bread center out.  Fill the cavity.

Ingredients:

Bone Suckin’ Sauce 16 oz.

Orange Juice, 12 oz.

Baby Back Pork Ribs, 5 lbs

Directions:

Preheat oven or grill to 300 degrees.  Mix Bone Suckin Sauce and orange juuice.  Score ribs, put in shallow pan and baste.  Cover with foil.  Cook 3 hours. Uncover, baste with Bone Suckin’ Sauce.  Raise temperature to 350 degrees.  Cook 30 minutes uncovered, basting again after first 15 minutes.

Yield: 4 servings.  Preparation: 10 minutes.  Cook:3 1/2 hours.

]]> http://www.littletraveler.com/content/bone-suckin-fabulous-ribs-in-the-oven/feed/ 1 http://www.littletraveler.com/content/no-bones-party-dip-recipe/ http://www.littletraveler.com/content/no-bones-party-dip-recipe/#comments Wed, 04 May 2011 18:05:28 +0000 Bev http://www.littletraveler.com/content/?p=2847 Pin It

Ingredients:

1/3  cup Bone Suckin’ Sauce

8 oz. Cream Cheese (may substitute sour cream)

6 Tbs Chopped Red Onion

Directions:

Mix all ingredients together.  Serve with crackers or chips.  This simple recipe is a real party winner!

Bone Suckin’ Sauce is available at The Little Traveler’s on-line store.