May 27, 2010
Recipe Ingredients:
8 c. mixed salad greens or spinach
1 qt. strawberries, sliced
2 pears, sliced
2 avocados, peeled and sliced
1/2 c. Spiced Hot Squeeze* Pecans (recipe follows)
Little Traveler Raspberry Vinaigrette Dressing*
Recipe Instructions:
Combine salad greens and/or spinach and next 5 ingredients in large bowl and toss. Serve with Little Traveler Raspberry Vinaigrette Dressing.
Hot Squeezed Spiced Pecans
Drizzle Hot Squeeze* over 1 lb. pecans (or walnuts) and toss until lightly coated. Place on baking sheet and place in a 250 degree oven for 45 minutes or until dry.
*Available in our Gourmet Department.
May 27, 2010
Ingredients:
Chicken, cut into 1-inch cubes
Choice of Vegetables, cut into 1-inch cubes
Stonewall Kitchen Tuscan Marinade*
Pelago Valley Garlic Blend Aglione*
Firewire Flexible Grilling Skewers*
Instructions:
Attach chicken pieces and vegetables to the Firewire Flexible Grilling skewers. Place into a plastic bag or container. Pour Tuscan Marinade into container, removing as much air as possible. Refrigerator overnight. Remove from the marinade 15 mins. before grilling and lightly sprinkle with Garlic Aglione. Place on a preheated grill. Cook chicken to internal temperature of 170 degrees. Serve immediately.
*Available in our Gourmet Department.
April 6, 2010
1 jar Cocina Selecta Cocktail Onions,* drained
1 lb. bacon uncooked strips, cut into thirds
1 bottle Stonewall Kitchen Vidalia Onion Fig Sauce*
Toothpicks
Wrap bacon around onion, place seam side down onto foil-lined baking sheet. Broil at 400˚ for 10 to 15 minutes or until bacon is cooked. Dip into warmed sauce and serve with toothpicks.*Available in our International Food Court
December 16, 2009
NEW at The Little Traveler! In our gourmet department you can now find Honey Wheat Beer Bread Mix and Whole Wheat Pizza Beer Crust Mix by the Original Seefurth Family. You can often find Chef Tom Seefurth right here in our store giving our customers great ideas for using the wonderful baking mixes that make it easy as pie to bake your own homemade pizza dough or honey wheat bread dough, no recipe required. To make it even easier for you — these products are available at our on-line store!
The Honey Wheat Beer Bread Mix is made with 100% stone ground whole wheat flour and makes one loaf of bread. Simply add beer, honey & olive oil and mix by hand. Ingredients: 100% stone ground whole wheat flour, baking powder (monocalcium phosphate, sodium bicarbonate, cornstarch), sea salt.
The 100% Whole Wheat Pizza Beer Crust Mix makes two 12″ pizza crusts. Add beer & olive oil and mix by hand. Ingredients: 100% whole wheat flour, baking powder (monocalcium phosphate, bicarbonate of soda, cornstarch from non-genetically modified corn, sea salt.
December 1, 2009
Ingredients:
1pkg Cream Cheese (8 oz.), softened to room temperature
2 Tbsp Sour cream
2 tsp Curry powder
1/2 cup Raisins
1/2 cup Dry Roasted Peanuts
1/2 cup Green Onions, chopped
1 jar Wisconsin Wilderness Cranberry Chutney*
Directions:
Using a mixer combine cream cheese, sour cream and curry powder. Stir in raisins, peanuts and onions. Shape into ball, cover and chill for at least 1 hour. Spoon 1/2 jar of Wisconsin Wilderness Cranberry Chutney over ball and serve with Crunchmaster Multi-Seed Crackers.*
November 26, 2009
You can order copies of the Berghoff cookbooks at our on-line store.
The Berghoff Café Cookbook by Carlyn Berghoff and Nancy Ross Ryan brings the simple and satisfying fare from Chicago’s Berhoff Café right to your home. The book’s eighty plus recipes and variations include classic recipes originated by Herman Berghoff more than a century ago, updated to require less time and fewer calories for today’s tastes. Insider’s recipes include selections from today’s café menu and customers’ very favorite soups, salads, sandwiches, pizzas, and desserts. $24.99
The Berghoff Family Cookbook: From Our Table to Yours, Celebrating a Century of Entertaining is a must-have for any fan of The Berghoff. Part cookbook, part history, part entertaining guide, this cookbook features Chicago’s renowned and beloved restaurant, including traditional Berghoff insider’s recipes (such asCreamed Spinach, German Potato Salad, Wiener Schnitzel, Sauerbraten, Apple Strudel, Black Forest Cake) and new interpretations, family history, color photos, entertaining tips, and much, much more. $29.95
November 25, 2009
Discover how to make your holiday and year-round feasts less stressful and more successful by learning the secrets and tips from turkey expert, Renee Ferguson. She’s been on the other end of the Butterball Turkey hotline, and she’s gone head-to-head in a turkey cook-off with TV Chef Bobby Flay. Her cookbook, Talk Turkey to Me, is filled with humorous anecdotes, turkey disaster stories, practical how-to and how-not-to tips as well as over eighty delicious recipes. You can purchase this wonderful cookbook, which makes a fabulous gift, in our housewares department or at our on-line store for $19.95.
Whether you are a novice in the kitchen or an experienced cook, you will find what you need to become an expert when you refer to Renee Ferguson’s Talk Turkey To Me. Talk Turkey to Me is a spirited and playful guide to prepare the perfect turkey or celebration dinner — no matter how you choose to cook it: traditionally roast, brined, grilled, rotisserie, deep fried, convection oven, smoked, oven bag, up-side-down, or even from frozen (for those that didn’t thaw the bird). The cookbook contains detailed instructions for over twenty cooking methods and straightforward answers to common questions. You’ll find all the answers including how much to buy, how to thaw, knowing when your turkey is done, how to carve the bird and much more! The instructions are so simple that you’ll want to break out the turkey for celebratory feasts year-round.
In addition, you’ll find tried and true recipes for all the trimmings, including appetizers, side dish recipes, desserts and various accompaniments. Experienced cooks as well as novices who have never so much as picked up a cookbook before will enjoy trying out these recipes, as well as Renee Ferguson’s playful and entertaining style. Talk Turkey to Me is truly a cookbook with pizzazz and personality.
November 20, 2009
Ingredients:
2 cans (15.25 oz.) Whole kernel corn, undrained
1 pkg Cream cheese (8 oz.), softened to room temperature
1/2 cup (1 stick) real butter,
softened to room temperature
1 pkg Little Traveler White Cheddar &Jalepeno Dip* (dry)
Directions:
Bring corn to a boil in saucepan, drain off all liquid. Mix into hot corn, cream cheese and butter. Mix well, then add packet of Little Traveler White Cheddar and Jalepeno Dip Mix.* Serve warm in our new electric dip warmer. Serve with Miquel’s Organic Tortilla Dippers.*
November 12, 2009
Available at littletraveler.com under Gourmet Foods
Ingredients:
1 Cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
1 cup sugar
1/2 teaspoon baking soda
10 to 12 ounce jar Lemon Curd
2/3 cup coconut flakes (optional)
1/2 cup chopped toasted almonds, or other nuts
Directions:
In a large bowl, cream butter. Add flour, sugar, and baking soda and beat until lumpy.
Pat 2/3 of the mixture into bottom of 9″ x 13″ baking pan. Bake in preheated 375 degree oven for 10 minutes. Remove, cool slightly. Lower oven to350 degrees. With spatula, spread Lemon Curd over baked layer.
To remaining 1/3 of crumb mixture, add coconut and almonds. Sprinkle on top of Lemon Curd. Bake a t 350 degrees for another 25 minutes until lightly browned.
Makes approximately 40 two-inch squares.
Other uses for The Little Traveler’s imported lemon curd: pair lemon curd with ginger cookies for a light, easy snack; use as the filling for a tiered cake; top cheesecake with lemon curd.
August 25, 2009
PREPARE FOR TAILGATING!
Ingredients
2-3 lb pork roast
1 can favorite beer or chicken stock
2 cups water
1 onion, cubed1 bay leaf
Paula Dean’s “Butt Massage”*
1-2 jars of Bone Sucking Sauce*
*Available in Little Traveler’s Gourmet Department
Directions
Season roast with Butt Massage before placing in crockpot. Add pork, beer, water, bay leaf and onion to large crockpot. Cook on low heat for 6-8 hours or until pork is very tender. Remove roast from crock pot, reserving liquid, place pork on cutting board. When cool enough to touch, shred pork with two forks and place in large bowl. Add “Bone Sucking Sauce” and 1 cup of reserved cooking liquid to pork, mix well, adding more liquid to get desired consistency. Make a day ahead to allow the flavors to blend.
Tip from Peggy- If there are any leftovers, I place 1/2 cup of pulled pork in a small zip-lock bag. Then I individually package leftover buns in sandwich bags. Place packaged pork, and packed buns in large zip-lock bag in freezer. Leftover meals are a snap- just grab a bag of meat and a bun and you’re ready to reheat and eat.
