1. Preheat oven to 250 degrees F. Line a rimmed baking sheet with aluminum foil.
  2. Pour popcorn into a large bowl and set aside.
  3. Melt butter in a large pot over medium-high heat. Add the brown sugar and corn syrup and bring mixture to a boil, stirring constantly so that it doesn’t burn. Reduce the heat to low and simmer for 5 minutes. Whisk in salt, baking soda and vanilla.
  4. Pour caramel sauce over the popcorn and toss until it is evenly coated with the caramel.
Tuesday, December 20, 2016 - 16:01
  1. In a skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate and let cool. Lightly crush the nuts.
  2. In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the wine and thyme; boil until reduced to 1/4 cup, 15 minutes. Add the stock and boil until reduced to 1/4 cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat.
Tuesday, December 20, 2016 - 15:57

Add vanilla essence and honey to Greek yogurt in a small bowl, mix well. Dip strawberries in yogurt, make sure they are well coated. Roll strawberries in desired topping or sprinkle desired topping on strawberries. Place them on a parchment paper and freeze for 30 minutes. Pair with a glass of Ecco Domani Pinot Grigio for a complete treat! 

Tuesday, December 20, 2016 - 15:52

Preheat the oven to 325°. Set 2 racks on 2 large baking sheets. In a large bowl, whisk the almond butter with the oil and season with salt. Add the kale leaves and massage to coat. Arrange on the racks in single layers. Bake for about 20 minutes, rotating the baking sheets, until the kale is golden and almost crisp. Let cool completely before serving (the leaves will crisp up as they cool).

Tuesday, December 20, 2016 - 15:48

Chill the bowl of your stand mixer in the freezer until cold. In another bowl, whisk together Ecco Domani Pinot Grigio, sugar and pudding mix. Set aside. Remove the chilled bowl from the freezer and attach it to your stand mixer. Whip chilled heavy whipping cream until stiff peaks form. It should take about 90 seconds or so. Reduce the speed of your stand mixer, and slowly pour in the wine/ sugar/ pudding mixture until fully combined. If the peaks have fallen, increase speed to high until stiff peaks have formed again. Place the ice cream into a large loaf pan.

Monday, November 28, 2016 - 20:56

Preheat oven to 350 degrees and butter your baking dish. In a medium pot, bring chicken stock and generously salted water to a boil. Turn heat down to low and slowly whisk in cornmeal. Let simmer and cook, continuously stirring, until tender. About 30 minutes. Whisk in butter, nutmeg, salt and pepper. Taste and adjust seasoning, if necessary. Pour 1/3 of polenta into casserole dish and spread a layer of mozzarella and cheddar on top. Repeat with another layer of polenta, then cheeses and continue with remaining ingredients.

Monday, November 28, 2016 - 20:46

1.      Bring the vegetable stock, salt, bay leaves, peppercorns, and mustard seeds to a boil. Stir until salt is dissolved. Cool to room temperature.

2.      Pour the brine into a 5-gallon stockpot or container. Pour in the bottle of wine, then add the shallots, garlic, thyme, and lemons. Slowly lower in the turkey.

3.      Pour enough cool water into the pot to cover the turkey. Place lid on the pot and refrigerate for at least 24 hours.

Tuesday, November 1, 2016 - 13:35

Place the cauliflower, heavy cream, butter, salt, pepper, and garlic powder in a microwave safe dish. Microwave on high for 18 - 20 minutes, or until soft. Transfer the cauliflower and liquid to a blender food processor. Add the bacon and Smoked Gouda. Blend until smooth and creamy. Season with additional salt and pepper as desired. Enjoy!

Tuesday, November 1, 2016 - 13:26
Preheat oven to 400 degrees. Gently press puff pastry sheet into a greased 9-inch tart pan (or use a 9-inch pie pan). Trim the corners and use them into fill in any empty spaces along the sides of the pan.
Spread the mashed potatoes over the bottom and drizzle with two tablespoons of gravy. Sprinkle with corn and green bean casserole.
Top with turkey, stuffing and three tablespoons of gravy. Sprinkle with shredded cheddar cheese. Bake at 400 degrees for 18-20 minutes.
Tuesday, November 1, 2016 - 13:14
  1. In a large heavy-bottomed skillet over medium heat, add the oil and butter. When the butter is melted, add the onions, sugar, and salt, to taste. Cook until the onions begin to brown. Adjust the heat to low and cook slowly, turning often, until the onions are golden brown and caramelized about 10 to 15 minutes. Remove the onions from the heat and set aside to cool.
  2. Preheat the oven to 375 degrees F.
Friday, September 30, 2016 - 12:54

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