In The PANTRY from BRIARWOOD

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SUMMER GOURMET 2017

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LAUNCH SUMMER GOURMET LOOKBOOK

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5 STARS

Cherry Chocolate Kisses

Made With Our Whiskey Tipsy Cherries $8.50 ADD TO CART Ingredients 1 cup unsalted butter, softened, but still cool 1 cup powdered sugar 1/8 tsp salt 3 tsp Sable & Rosenfeld Tipsy Cherries "juice " 1/4 tsp almond extract 2-1/4 cups all-purpose flour 1/2 cup Sable & Rosenfeld Tipsy Cherries , chopped Granulated sugar, for sprinkling the cookies 36 milk chocolate kisses, unwrapped Directions Preheat oven to 325 degrees. In the bowl of your standing mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 1 minute. Reduce the speed to the lowest setting and slowly add the powdered sugar and salt. Add the cherry juice and the almond extract until combined. With the mixer still on low, slowly add the flour, scraping down the sides of the bowl as needed. Increase the mixer speed to medium and add the cherries. Shape the dough into 1-inch balls, and

Smoked Ribs with Wild Turkey American Honey Barbecue Sauce

Made With Our Wild Turkey BBQ Sauce $12.00 ADD TO CART Ingredients Ribs 2 slabs St. Louis-cut rib s or baby back ribs 1 cup Wild Turkey American Honey bourbon ½ cup canola oil ½ cup apple cider vinegar 2 Tbsp clover honey 2 Tbsp Worcestershire sauce 1 tsp + 3 Tbsp garlic powder , divided 1 tsp + 2 Tbsp onion powder , divided ½ cup firmly packed dark brown sugar ½ cup granulated sugar ¼ cup paprika 3 Tbsp Italian seasoning 2 Tbsp ground ginger 2 Tbsp kosher salt 2 Tbsp freshly ground black pepper Barbecue Sauce 1 cup Wild Turkey American Honey bourbon 1 cup ketchup 1 Tbsp lemon juice 2 Tbsp Worcestershire sauce 2 Tbsp clover honey 2 Tbsp malt vinegar 2 Tbsp dark brown sugar 2 tsp minced garlic 1 tsp onion powder Directions | Preparation – Ribs | Rinse ribs and pat dry. Remove membrane from the back of the ribs by loosening it with a butter knife and pulling it off. In a medium bowl, combine

Creamy Spinach Angel Hair Florentine

Made With Our Petite Pasta Nest Mix $ 5.45 ADD TO CART Ingredients 12 oz. box of Spinach Angel Hair Pasta Nests 1 10 oz. pkg. fresh spinach, stems removed and leaves torn or cut into pieces 2 t. olive oil 2-3 cloves garlic, minced 1 ½ cups boiling water 1 T. chicken flavor bouillon granules 1 8 oz. pkg. reduced fat cream cheese, cut into cubes 1 lb. fresh shrimp, cooked, or more to taste (optional) Shredded Parmesan cheese for topping Directions Heat olive oil in a large sauté pan. Add garlic and sauté briefly. Mix bouillon granules into boiling water and add to pan along with cream cheese and ¼ tsp. nutmeg. Stir continually until cheese melts. Reduce heat to low to keep warm. Cook pasta in gently boiling water (salt optional) for approx. 4 minutes, add spinach and cook gently for 2-3 more minutes until pasta is tender but firm. Drain and add to warm sauce, stirring carefully to combine. Taste

Chocolate Toffee Bars

Made With Our Farmhouse Pancake & Waffle Mix $11.95 ADD TO CART Ingredients 1/2 cup butter, room temperature 1/2 cup light brown sugar, packed 3/4 cup Stonewall Kitchen Farmhouse Pancake & Waffle Mix 1 egg yolk 3 - 1.55 oz. milk chocolate bars 1/2 cup chopped and toasted pecans Directions Preheat oven to 350 degrees F. Grease an 8" square pan. Cream together the butter and light brown sugar until light and fluffy with an electric stand mixer fitted with the paddle attachment. (Or a hand mixer). Add Farmhouse Pancake & Waffle Mix and egg yolk, mix slowly until well combined. Spread dough in the prepared pan evenly. Bake in preheated oven 20-30 minutes until cooked in the center and golden brown in color. Remove pan from oven, immediately place chocolate bars across the top. Once melted, spread the chocolate evenly. Sprinkle nuts over top and let bars cool completely. When chocolate has

Molasses Cookies

Made With Our Farmhouse Pancake & Waffle Mix $11.95 ADD TO CART Ingredients 1/4 cup butter, room temperature 1/4 cup vegetable shortening, room temperature 3/4 cup sugar 1/4 cup molasses 1 egg, slightly beaten 2 cups Stonewall Kitchen Farmhouse Pancake & Waffle Mix 1/4 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon ground ginger 3/4 teaspoon ground cloves 3/4 teaspoon ground cinnamon Directions In a large bowl cream together butter, shortening and sugar. Beat in molasses and eggs. Set aside. In another bowl, combine Farmhouse Pancake & Waffle Mix, salt, baking soda, ginger, cloves and cinnamon. Gradually mix flour mixture with creamed ingredients until the dough is smooth. Spoon heaping tablespoons onto a greased cookie sheet. Bake at 350 degrees F. for about 11 minutes. Do not over-bake. Cool on a wire rack. Store in airtight container to maintain softness.

Turkey Arrabbiata Spaghetti

Made With Our Arrabbiata Tomato and Red Pepper Pasta Sauce $6.00 ADD TO CART Ingredients 1 package of spaghetti 1 jar of Cucina & Amore Arrabbiata Pasta Sauce 1lb package of Italian Seasoned Ground Turkey Directions Boil water according to the directions on spaghetti package Cook spaghetti in boiling water In a saucepan, cook the Italian Seasoned Ground Turkey until it is browned Drain the turkey to get rid of the excess grease and then put it back in the saucepan Add the Arrabbiata pasta sauce Stir on a low heat until the spaghetti is finished cooking Drain the spaghetti Top the spaghetti with the Turkey Arrabbiata sauce Enjoy!

Fig & Walnut Butter Cookies

Made With Our Farmhouse Pancake & Waffle Mix $11.95 ADD TO CART Ingredients 1/2 cup butter 1/2 cup shortening 1 1/2 cups sugar 1/2 cup Fig & Walnut Butter 2 eggs slightly beaten 4 cups Stonewall Kitchen Farmhouse Pancake & Waffle Mix 1/2 teaspoon salt 1 teaspoon baking soda 1/2 teaspoon nutmeg Directions In a large bowl cream together butter, shortening and sugar. Beat in Fig & Walnut Butter and eggs. Set aside. In another bowl, combine Farmhouse Pancake & Waffle Mix, salt, baking soda, and nutmeg. Blend well. Gradually mix flour mixture with creamed ingredients until the dough is smooth. Spoon individual balls of dough onto a greased cookie sheet. Bake at 350 degrees F for about 11 minutes. Do not over bake. Cool on a wire rack before serving.

Low Carb Lasagna

Made With Our Basilico Tomato, Basil, Garlic Pasta Sauce $6.00 ADD TO CART Ingredients 1 large Spaghetti Squash 1 jar Cucina & Amore Basilico Pasta Sauce 5 Hot Turkey Italian Sausages 2 cups Low fat Cottage Cheese 1 tsp Italian Seasoning Extra Virgin Olive Oil 2 eggs 8oz bag of Shredded Mozzarella cheese Directions Preheat oven to 400°F Microwave the spaghetti squash for 5 minutes Cut the spaghetti squash lengthwise Remove all seeds and pulp Brush the inside of the spaghetti squash with the Robusto Extra Virgin Olive Oil Sprinkle the spaghetti squash with Italian seasoning Bake for 1 hour While the spaghetti squash is baking, remove the casings of each hot turkey Italian sausage In a frying pan, cook the loose sausage until it is completely browned Drain the excess grease from the cooked sausage and return to the frying pan On a low heat, add the Basilico Pasta Sauce to the cooked sausage, stirring occasionally

Crab Cakes Over Field Greens

Made With Our Bourbon Molasses Mustard $6.50 ADD TO CART Ingredients 1 pound crabmeat 1/2 cup mayonnaise 1/2 cup Stonewall Kitchen Bourbon Molasses Mustard 1/4 red bell pepper, minced 1/4 green bell pepper, minced 1 cup Panko or fresh bread crumbs Salt and fresh ground pepper to taste 3 Tablespoons canola oil 1/2 pound mesclun greens 2-4 Tablespoons red relish Directions In a mixing bowl, flake crabmeat and combine mayonnaise, Bourbon Molasses Mustard, bell pepper, bread crumbs and salt and pepper. Form into equally sized cakes. In a large sauté pan, heat oil on medium-high heat and brown cakes on both sides. Remove onto a plate, lined with a clean paper towel, to drain. Keep warm. In a salad bowl, toss the greens and the Farmhouse Red Relish together and equally divide onto serving plates. Place 2 cakes on each salad and serve immediately.

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