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Mudslide S’mores Hot Chocolate

Mudslide S’mores Hot Chocolate




  Recipe By M.&Y. 


All we can say is: “Heaven in a cup!” The sweet chocolate sauce, melted ice cream, and crunchy graham topping dress up our Mudslide S’mores Hot Chocolate for a simply spectacular dessert drink.


SERVES: 4

What's In it?

  • Mudslide S’mores Hot Chocolate
  • 4 cups milk
  • 2 dairy chocolate bars
  • 1 cup mini marshmallows
  • 1 tablespoon sugar
  • 1 tablespoon cocoa
  • 8 ounces whipped Cream Cheese
  • Vanilla Fudge Ice Cream, 1 scoop per serving
  • Topping
  • graham crackers
  • melted chocolate
  • nut crunch
  • mini marshmallows
  • Whipped Cream
  • cinnamon

              How Do I Do It?

  1. Prepare the Mudslide S’mores Hot Chocolate
  2. In a medium saucepan (or microwave-safe bowl in 20 second increments), heat the milk, chocolate, marshmallows, sugar, and cocoa until melted and combined.
  3. Remove from heat, add the cream cheese, and beat with a hand mixer until smooth.
  4. Prepare the Topping
  5. Drizzle melted chocolate over graham crackers and sprinkle with nut crunch.
  6. To Serve
  7. Begin by adding a scoop of ice cream to your glass, and pour the hot chocolate mixture over it.
  8. Top with mini marshmallows, graham crackers, whip cream, and dust with cinnamon.

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Creamy Mushroom Soup

Creamy Wild Mushroom Soup with Frizzled Onions




Elizabeth Kurtz Recipe By Elizabeth Kurtz


Wild mushroom soup feels so decadent to me. Wild mushrooms have tremendous depth of flavor and pair perfectly with thyme, rosemary, a bit of cream and wine. This combination is extremely warm and filling, making this the perfect soup for a cold winter night.


SERVES: 6

What's In it?

  • Creamy Wild Musroom Soup:
  • 1 pound mixed wild or button mushrooms
  • 1 pound cremini mushrooms
  • 4 cups chicken or vegetable stock
  • 3 tablespoons olive oil
  • 1/2 cup minced shallot
  • 2 cloves garlic, minced
  • 6 sprigs fresh thyme or 1 and 1/2 teaspoons dried thyme
  • 1 sprig rosemary or 3/4 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup Cognac, brandy, marsala wine or dry red wine
  • 1/4 cup nondairy creamer, Almond Milk, or soy milk
  • 1/4 cup chopped fresh chives


  • Frizzled Onion Topping:
  • 1 large onion, sliced very thinly with a mandoline
  • 2 cups milk or non-dairy milk substitute
  • 2 tablespoons white vinegar
  • 2 cups All Purpose Flour
  • 1 tablespoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 1 to 2 quarts Canola Oil
  • black pepper, to taste

              How Do I Do It?

  1. Prepare the Creamy Wild Mushroom Soup
  2. Separate all mushroom stems and caps, and set caps aside. Coarsely chop mushroom stems, then simmer in chicken stock, covered, for one hour. Strain mushroom stems from chicken broth. Reserve the broth and discard stems. Return broth to pot and set aside.
  3. In the meantime, cut mushroom caps into a half-inch dice. Heat oil in a large skillet, and sauté shallots and garlic until softened, about three minutes. Add thyme, rosemary, salt, and pepper and cook for two minutes.
  4. Add diced mushrooms and reduce heat to low. Cook gently until most of the liquid is released and evaporated. If using fresh herbs, remove thyme and rosemary sprigs.
  5. Raise heat and add Cognac. Cook until alcohol is mostly reduced and mushrooms start to turn a little golden on the edges.
  6. Add mushroom and shallot mixture to the strained broth and heat gently.
  7. Add creamer and chives. Serve warm, topped with frizzled onions if desired.
  8. Prepare the Frizzled Onion Topping
  9. Place thinly sliced onion into a baking dish. In a small bowl, mix milk with vinegar and stir. Pour over onion and soak for at least an hour.
  10. Combine flour, salt, and cayenne pepper. Set aside.
  11. Heat oil in a large pot over medium-high heat, until it reaches 375 degrees Fahrenheit.
  12. Take a handful of onions and shake off excess liquid. Coat with flour mixture and shake off excess. Fry for about two to four minutes until golden brown. Drain on paper towels.
  13. Repeat with remaining onions. Make sure to keep oil at correct temperature for each batch.

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Cuisinet Recipe Corner Week 2

Sheet Pan Walnut Chicken

Recipe By Ally Mawhirter


A quick honey mustard vinaigrette is a delicious addition to this crispy walnut-crusted chicken, and acts as both a sauce and a marinade to flavor the chicken from the inside out. Don’t like walnuts? Almonds or pecans would also be delicious here.



SERVES: 4

What's In it?

  • 4 tablespoons Honey Mustard
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon Apple Cider Vinegar
  • olive oil, for drizzling
  • kosher salt, to taste
  • black pepper, to taste
  • 3/4 cup plus 1/4 cup flour, divided
  • 2 large eggs
  • 1 and 1/2 cups walnuts, very finely chopped
  • 4 boneless skinless chicken breasts
  • 1 pound baby potatoes, halved if large
  • 3 cups broccoli florets

              How Do I Do It?

  1. Preheat oven to 425 degrees Fahrenheit. Prepare a sheet pan with Gefen Parchment Paper or nonstick spray.
  2. In a small bowl, whisk together mustard, honey, olive oil and vinegar and set aside. Set up three plates or pans for dredging the chicken:
  3. First Pan- Add 3/4 cup flour with salt and pepper to taste and any additional spices you like. Mix well and set aside.
  4. • Second Pan- Beat the eggs with one tablespoon of the honey mustard dressing you just made.
  5. • Third Pan- Mix remaining 1/4 cup flour, chopped walnuts, salt and pepper to taste and any additional spices you like. Mix until well combined.
  6. Dredge one piece of chicken through the flour mixture, then egg mixture, then walnut mixture, pressing firmly to make sure the chicken is coated evenly. Line up on one side of the sheet pan and repeat with remaining chicken. Drizzle chicken with a little olive oil.
  7. Toss potatoes and broccoli florets with a drizzle of olive oil, salt and pepper to taste, and any additional spices you like. Spread in an even layer on the sheet pan next to the chicken.
  8. Roast for 20 minutes. Flip chicken and vegetables and roast for another 20 minutes, or until golden brown and cooked through.
  9. Drizzle chicken with honey mustard sauce and enjoy!

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Cuisinet Recipe Corner

One Pot Beef Stroganoff

What's In it?

  • 1 pound stew meat
  • 1 large yellow onion, sliced into half moons
  • 1 (8-ounce) pack button mushrooms
  • 6 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup sherry cooking wine
  • 4 cups Beef broth 
  • 6 ounces Egg Noodles
  • 1/2 cup parve sour cream
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

              How Do I Do It?

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat a Dutch oven or oven-proof pot/pan on stove over medium high heat.
  3. Pat meat dry and season with salt and pepper.
  4. Add one tablespoon olive oil to pan and sear meat for two to three minutes on all sides until beautiful color forms. Remove meat from pan and set aside.
  5. Add one tablespoon olive oil to pan and add your onions. Season with salt and pepper. Sauté for about five to 10 minutes until onions soften. Try to scrape up the flavor from the bottom of the pan as you sauté.
  6. Add minced garlic and thyme and mix well, let sit for about one minute until fragrant.
  7. Add mushrooms, and sauté for about two minutes until they begin to soften.
  8. Add sherry and scrape up everything from the bottom of the pan to really infuse the flavors.
  9. Bake covered for 30 minutes.
  10. Add broth and egg noodles, bake covered for another 20 to 30 minutes, until noodles are just about fully cooked.
  11. Stir in  sour cream until everything is creamy. Bake uncovered for 10 minutes.
  12. Serve hot and enjoy!

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Bavarian Cream Bundt

Bavarian Cream Bundt


YIELDS 12 Servings
PREP TIME15 mins
COOK TIME1 hr
TOTAL TIME
1 hr 15 mins
INGREDIENTS:

3 sticks margarine
2 cups sugar
5 extra large eggs
2 ¾ cups flour
1 tsp kosher salt
½ tsp baking powder
1 lb bavarian cream

 


1
Preheat your oven to 350°F.

2
Cream margarine and sugar in your mixer until light and fluffy. Add eggs, 1 at a time, beating to combine.

3
In a separate bowl, stir together flour, salt and baking powder.

4
With mixer at low speed, slowly add the flour mixture to the margarine, alternating with the Bavarian Cream, beating just until combined. Scrape down the sides of the bowl if necessary.

5
Spray a 10 cup bundt pan with baking spray with flour. Pour batter into the pan. Tap the pan on your countertop a few times to pop air bubbles.

6
Bake for 60 Minutes or until a cake tester inserted at the center comes out clean.

7
Cool for 15 minutes and invert onto a platter.

8
Dust with confectioners’ sugar when cool.

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Tablescape Ideas for People Who Don’t Do Tablescapes

Tablescape Ideas for People Who Don’t Do Tablescapes

Tablescape Ideas for People Who Don’t Do Tablescapes
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