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schnuckscooks.com
> a letter from the chairman
®
Editorial Team Michael McGraw, Amanda Lewan,
Terese Nguyen, Joyce Reese,
Rosanne Toroian, Karen Trombley
At Schnucks, food is our business, but providing spectacular food
experiences for our customers is our passion!
We understand that the thousands of customers who come into
our stores each day are people with varied interests. They include
chefs and self-described “foodies” to home cooks short on time
and others who love to experiment and entertain. We attempt
to strike a balance between fast, weeknight-friendly fare to more
elaborate recipes for the holidays or a special occasion, and this
issue is no exception.
We like to think we help set the tone for family events
throughout the season. Once you get past the beautiful baked
turkey on the cover, you will see that we have included seasonal
favorites for all types of family celebrations from Christmas and
Hanukkah to the New Year. Whether you are completing your
very first home-cooked turkey or, if you’ve got a few of those
dinners under your belt (no pun intended!), you will want to
keep this magazine around as a reference for all your family’s
culinary events.
We are particularly excited to introduce you to members of
our Food Education Team and Cooking School who are
showcasing their personal favorite recipes on pages 20 through
23. And last, but not least, please see our new column, “Lessons
from the Test Kitchen” on page 4 written by our Food Editor,
Rosanne Toroian. Rosanne kicks off this issue with all you need
to know about shallots. Over time, she will continue to help you
navigate the grocery aisles and discover new ingredients and
cooking techniques.
From our chefs and food stylists to photographers and writers,
our team works hard to bring you new and inventive culinary
ideas in each issue of Schnucks Cooks. We recognize that when
you shop our stores and pick up our magazine, you are inviting
us to your table. And, as any guest would, we want to thank you
by leaving you with memories to last year-round in hopes that
we will be invited back again and again.
So, please turn the pages of this holiday issue of Schnucks Cooks
where our best wishes for a happy and joyous holiday await. Enjoy!
Creative Director Jeffrey Scheiber
Senior Designer Matt DeWilde
Recipe Development Team Chris Hessler, C.E.C., Rosanne Toroian,
Karen Trombley, Michael Trombley, C.E.C.
Food Styling Kathleen Sheridan
Photographer Doug Schaible
Wine & Beer Pairings Dave Birkenmeier, CSW
Recipe Testing Debbie Chiesa, Noelle Lothamer,
Rosanne Toroian, Karen Trombley,
Lori Yates, Ross Yedinak
Nutritional Analysis Becky Trepasso, R.D.
Prepress & Print Manager Wes Hartman
Contributing Writers Amanda Lewan, Terese Nguyen,
Rose Tantraphol
Editorial Support Stacey Alexander, Kelly Kraemer
Contributing Photographers Meoli Studio, Studio C, Ann Schulz,
& Stylists Gail Streepy, Mary Sutkus, John Fletcher,
Becky McFarland, Chris Sarmiento
© 2012 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.
All rights reserved. All articles in Schnucks Cooks are written and edited
by professionals. “Schnucks Cooks” is a registered trademark of Schnuck
Markets, Inc. and other trademarks and service marks of Schnucks may
appear in this magazine. ViMax Publishing makes no representation
as to the accuracy or efficacy of information provided. Reproduction
in whole or part is prohibited without permission of the publisher.
Published by ViMax Publishing & Marketing, Inc. • 1-800-940-4944 •
vimaxmedia.com
To view our Schnucks Cooks Virtual Magazine, visit us
schnuckscooks.com
on the web
@
Scott C. Schnuck
2
to contact schnucks:
St. Louis metro area
(314) 994-4400
Outside St. Louis metro area
(800) 264-4400
E-mail to [email protected]
16
®
> holiday
4
lessons from the test kitchen
Shallots and Bistro Steak with Shallot & Red Wine Sauce.
5
fennel frenzy
Creamy Fennel & Swiss Chard Bake.
6
6
8
express lane
Tortellini Soup and Cheesy Roast Beef Stromboli.
8
5 @ 5:00: stuffing mix
Cranberry-Apple Stuffed Pork Chops, Homestyle Meatloaf,
Southwest Turkey Bake, Golden Chicken Caesar Patties and
Tomato & Swiss Breakfast Bake.
11 cookies & more
Chocolate Almond Biscotti, Shortbread Thumbprints,
Soft Gingerbread Jumbos and Coconut Macaroons.
16 turkey time
Herb Roasted Turkey with Gravy.
18 roasted turkey 101
11
32
table of contents
20 expert sides
}
Tory’s Sausage Fennel Stuffing, Priscilla’s Sweet Potatoes with
Pecan Crumble, Dave’s Veggie Casserole, Gay’s Cranberry
Compote, Lucy’s Brussels Sprouts Gratin and Rosanne’s
Chocolate Pecan Pie.
25 twice-as-nice turkey
Hearty Turkey Bean Soup and Cordon Bleu Mac & Cheese.
26 Hanukkah
28
Sweet Pineapple Noodle Kugel.
28 Christmas feast
Championship Glazed Beef Brisket, Rosemary-Roasted
Garlic Mashed Potatoes, Broccoli-Cheddar Puff, Asparagus
Almondine and Chocolate Chocolate Cheesecake.
32 New Year’s Eve finger foods
Bacon-Wrapped Shrimp with Honey-Mustard Glaze,
Fig-Toffee Brie, Jalapeño-Mango Pork Skewers and Cashew
Chicken Skewers with Orange-Ginger Sauce.
Schnucks Cooks > Holiday 2012
3
Lessons from the Test Kitchen: Shallots
part of my job is sharing all of my culinary
knowledge with you. I hope you enjoy this
new column where I strive to answer your
cooking questions. I will demystify ingredients
featured in our recipes or introduce a product
that is either new or new to you. Look for
guidance on cooking techniques; some may
be accompanied by an online video available
at schnuckscooks.com.
Rosanne Toroian, Food Editor
When I tell people my job title for Schnucks,
I usually get mixed reactions from envy or
awe to curiosity and confusion. “What’s a food
editor?” they ask. I wear many [chef’s] hats
from recipe development, testing and writing
to helping shape the content of this magazine.
Our Food Education Team tests each recipe
at least three times to ensure it comes out
perfectly every time. And yes, taste testing
is happily a major part of our jobs. The best
Bistro Steak with Shallot &
Red Wine Sauce
Active Time: 30 minutes
Total Time: 30 minutes • Serves: 4
2
1
1
1
4
¾
¾
2
(1-inch-thick) Certified Angus Beef®
boneless rib eye steaks (about
1½ pounds)
teaspoon kosher salt
teaspoon coarsely ground black pepper
teaspoon Schnucks canola or
vegetable oil
ounces shallots
cup dry red wine (such as
Cabernet Sauvignon)
cup less-sodium beef broth
tablespoons cold Schnucks unsalted
butter, cut into pieces
1. Pat steaks dry with paper towels. Sprinkle
both sides of steaks with salt and pepper. In
12-inch skillet, heat oil over medium-high heat
4
My first column features an ingredient
essential to most world cuisines that is
relatively underutilized by most home cooks
in America: shallots. A member of the same
Allium species as onion and garlic, they have
a distinctively complex flavor characterized
by an intense sharpness when raw, contrasted
with a mellow, delicate flavor when cooked.
Bronze colored on the outside and light purple
to pink on the inside, shallots are sectioned
into large cloves similar to garlic. Like garlic,
shallots vary in size. For those times when
a recipe calls for a small amount of onion,
substitute shallots. An average shallot yields
about ¼ cup chopped. Shallots may cost a
bit more per pound than onions, but their
until very hot but not smoking. Add steaks and
cook 9 to 10 minutes for medium-rare and an
internal temperature of 140°F, turning steaks
once halfway through cooking. Meanwhile, peel
shallots and thinly slice. You should have about
1 cup shallots.
2. Transfer steaks to cutting board. Let stand 5
minutes. (Internal temperature will rise 5°F upon
standing.) While steaks rest, add shallots to any
drippings in skillet. Cook 2 to 3 minutes or until
browned and tender, stirring occasionally. Add
wine; boil 3 minutes. Add broth and boil 8 to 10
minutes or until sauce thickens and is reduced
to about e cup. Remove skillet from heat. With
whisk, stir in butter, a few pieces at a time, until
butter melts. To serve, thinly slice steaks across
the grain; spoon shallot sauce on top.
Each serving: about 418 calories, 20 g total fat
(10 g saturated), 132 mg cholesterol, 631 mg sodium,
6 g carbohydrate, 0 g fiber, 0 g sugars, 37 g protein
thin skin yields little waste. Plus, only a small
amount is typically purchased and utilized for
a recipe, making the added cost well worth
it. Available year-round, shallots enjoy a long
shelf life when kept in a cool, dark place.
Shallots are commonly added raw to
vinaigrettes where onions may overpower.
Because of their tender, thin layers, shallots are
also well suited for salads, from tossed lettuce
salads to mayonnaise-based chicken, crab and
tuna salads. Chefs appreciate how shallots melt
into sauces and stocks to deliver a unique and
subtle flavor not provided by onions. Cooking
shallots brings out their mild, rounded sweet
flavor that won’t overwhelm a sauce. Try
preparing whole shallots in the same manner
as pearl onions, either creamed or roasted
until soft and browned, or caramelized. Enjoy
shallots in this quick red wine sauce below, or
flip through this magazine for several recipes
utilizing this versatile culinary treasure.
in season > flavorful fennel
fennel frenzy
Crunchy and refreshing with a distinct licorice
flavor, fennel has been long revered for its
culinary and medicinal uses dating all the way
back to ancient Greece and Rome. The hardy,
perennial bulb is most often associated with
European cuisine, particularly French and
Italian. The variety most commonly used is bulb,
or Florence, fennel. Available year-round, fennel
is especially abundant from mid-fall to spring.
becomes more subtle. Chop and sauté fennel
to use in most recipes that call for celery such
as soups, risotto, stuffing (see Tory’s Sausage
Fennel Stuffing on page 21), pasta sauce and
meatloaf or meatballs. Both the fennel base
and the stalks benefit from braising in a touch
of chicken or vegetable broth; serve topped
with shaved Parmesan cheese or a squeeze of
lemon juice.
Entirely edible, the fennel plant is composed
of a white to pale green bulb and stalks with
delicate, feathery, vibrant green fronds at the
tips. Look for small to medium-sized bulbs that
are relatively blemish free with no soft spots.
Fennel can keep in a plastic bag for three to four
days in the refrigerator, but the fragrance and
flavor fade quickly as it ages.
Use the chartreuse green fronds as you would
any fresh herb. With a flavor and aroma similar
to tarragon or chervil, the bright fronds can be
added to tomato sauce and soup or sprinkled
over baked fish at the end of cooking. Toss into
sautéed or roasted vegetables such as carrots,
beets or potatoes, or add fennel fronds to
marinades, vinaigrettes, tuna, crab and chicken
salads. These wispy tendrils also provide a
striking presentation for any garnish as well.
The base of the fennel bulb is the most
commonly used portion of the plant. Crunchy
and sweet, chopped or shaved raw, fennel adds
a delightful addition to salads and platters of
crudités. When cooked, fennel’s licorice flavor
To prepare the bulb, trim off the stalks and
fronds, reserving if desired. Trim about ½ inch
off from the root end. Slice the bulb horizontally,
or place the bulb, flat side down, on a cutting
board, then cut the bulb vertically in half. Place
the bulb halves, flat side down; cut each half
vertically into slices or wedges.
Creamy Fennel &
Swiss Chard Bake
Active Time: 20 minutes
Total Time: 1 hour • Serves: 8
4
medium fennel bulbs (about 2¾ pounds
with stalks)
1 bunch Swiss chard (about 12 ounces)
1 medium onion, cut in half and
thinly sliced
1 cup Schnucks whipping cream
1½ teaspoons salt
½ teaspoon ground black pepper
2 tablespoons Schnucks unsalted butter
1 cup panko breadcrumbs
½ cup Schnucks finely shredded Parmesan
cheese (2 ounces)
1. Preheat oven to 425°F. Trim off stems and root
end from fennel. Cut bulbs in half, then place,
cut side down, on cutting board. Thinly slice
fennel and place in 13 x 9-inch glass or ceramic
baking dish. Trim ends off Swiss chard. Pull off
leaves and cut into 1-inch strips; set aside. Cut
stems crosswise into ½-inch pieces; transfer to
dish with fennel. Add onion, cream, salt and
pepper and toss until well combined. Cover
dish tightly with aluminum foil. Bake 30 minutes
or until cream bubbles and fennel is very tender.
2. Meanwhile, in microwave-safe small bowl,
heat butter in microwave oven on high 30 to
45 seconds or until melted. Stir in breadcrumbs
and cheese.
3. Remove dish from oven; remove foil. With
tongs, toss Swiss chard leaves into fennel
mixture until leaves begin to wilt. Spread fennel
mixture evenly in dish. Sprinkle breadcrumb
mixture evenly on top. Bake, uncovered, 10 to
12 minutes longer or until top is golden brown.
Each serving: about 226 calories, 15 g total fat
(10 g saturated), 51 mg cholesterol, 695 mg sodium,
18 g carbohydrate, 5 g fiber, 1 g sugars, 6 g protein
Schnucks Cooks > Holiday 2012
5
6
short on time > long on flavor
express lane
For quick and easy-to-make meals that don’t skimp on taste, try these two family-friendly
favorites. Freshly ground Italian sausage, spinach and three-cheese tortellini make a hearty
and warming soup. Make a double batch for go-to leftovers during the busy holiday season.
Our Cheesy Roast Beef Stromboli uses fresh basil and roasted red pepper to elevate the flavors
in this thick and cheesy sandwich.
Tortellini Soup
Cheesy Roast Beef Stromboli
Active Time: 15 minutes
Total Time: 30 minutes • Serves: 4
Active Time: 10 minutes
Total Time: 35 minutes • Serves: 4
1
1
1
3
1
1
2
1
1
pound Schnucks Signature fresh ground
Italian sausage (salsiccia), casings
removed if necessary
large garlic cloves, minced
(1½ tablespoons)
carton (32 ounces) less-sodium chicken
broth (4 cups)
can (14.5 ounces) Schnucks diced
tomatoes with garlic & onion
teaspoons Italian seasoning
package (9 ounces) refrigerated three
cheese tortellini
package (5 to 6 ounces) baby spinach
1. Preheat 4- to 5-quart saucepan over mediumhigh heat 2 minutes. Add sausage and garlic
and cook 4 to 5 minutes or until sausage is no
longer pink, breaking up sausage with side of
spoon. Add broth, tomatoes with their juice and
Italian seasoning; cover and heat to boiling.
2. Stir in tortellini and spinach, pressing down
on spinach to immerse in liquid; heat to boiling.
Boil 5 to 7 minutes or until tortellini is tender,
stirring occasionally. Makes about 9 cups.
Each serving: about 521 calories, 25 g total fat
(10 g saturated), 87 mg cholesterol, 2015 mg sodium,
40 g carbohydrate, 3 g fiber, 7 g sugars, 28 g protein
1
6
2
½
¼
Schnucks large egg
package (11 ounces) refrigerated thin
crust pizza dough
package (7 ounces) Schnucks deli thin
sliced roast beef
slices Schnucks provolone cheese
green onions, finely chopped (¼ cup)
cup sliced roasted red bell pepper
cup thinly sliced fresh basil leaves
1. Preheat oven to 375°F. In small bowl, with
fork, beat egg.
2. Cut one 18-inch-long sheet parchment
paper. Unroll pizza dough onto parchment
paper. Press dough into 13 x 9-inch rectangle.
Leaving 1-inch border around edges, arrange
roast beef, cheese, onions, red pepper and basil
horizontally down center of rectangle.
3. Brush edges of long sides of dough
with some beaten egg. Using long sides of
parchment paper, lift dough over filling so
edges meet in the middle; pinch dough to seal.
Pinch dough on short ends to seal. With sharp
knife, cut 4 slits in top of stromboli. Transfer
parchment with stromboli to cookie sheet;
brush stromboli all over with additional
beaten egg.
beer pairing >
Amber Lager or Ale
With its malty sweetness and caramel color,
an amber beer complements foods with
strong flavors such as the garlic, spices and
herbs in these entrées. Crisp, clean and
refreshing, the medium carbonation of
the beer cleanses the palate so each bite
of food is as good as the first. Try George
Killian’s Irish Red or New Belgium Brewing
Fat Tire Amber Ale.
4. Bake stromboli 18 to 20 minutes or until
brown, rotating cookie sheet halfway through
baking. Cool 5 minutes before cutting crosswise
into 8 slices to serve.
Each serving: about 270 calories, 14 g total fat
(9 g saturated), 97 mg cholesterol, 1433 mg sodium,
12 g carbohydrate, 1 g fiber, 3 g sugars, 23 g protein
Schnucks Cooks > Holiday 2012
7
5 @ 5:00: stuffing mix
Though stuffing is often considered a holiday side dish, stuffing mixes can also be used as a
wonderful base in a variety of dishes. For our 5 @ 5:00 feature, stuffing mix for pork enhances
the Cranberry-Apple Stuffed Pork Chops and Homestyle Meatloaf. The Southwest Turkey Bake
incorporates flavorful cornbread stuffing, while a savory herb-infused mix complements the
chicken patties and breakfast bake.
8
sensational stuffing > five ways
Cranberry-Apple
Stuffed Pork Chops
Active Time: 40 minutes
Total Time: 1 hour • Serves: 6
1
1
4
1
¾
6
½
½
Schnucks nonstick cooking spray
large Golden Delicious apple, peeled,
cored and cut into ½-inch pieces
(about 1½ cups)
cup less-sodium chicken broth
tablespoons Schnucks unsalted butter
package (6 ounces) unprepared Schnucks
stuffing mix for pork
cup Schnucks dried cranberries
(1-inch-thick) Pride of the Farm thick cut
bone-in pork loin rib chops
teaspoon salt
teaspoon ground black pepper
1. Preheat oven to 400°F. Line large rimmed
baking pan with aluminum foil; spray foil
with nonstick cooking spray. In 2- to 3-quart
saucepan, add apple, broth and butter; heat to
boiling over medium-high heat. Stir in stuffing
mix and cranberries. Remove saucepan from
heat; cover and let stand 5 minutes. With fork,
fluff stuffing. Makes about 4¼ cups.
2. Meanwhile, with sharp knife, carefully slice
each pork chop horizontally all the way to the
bone to form a pocket. Sprinkle both sides of
pork chops with salt and pepper. Place heaping
e cup stuffing in pocket of each pork chop.
Place pork chops on prepared pan.
3. Bake pork chops 20 to 25 minutes or until
internal temperature of stuffing and pork
reaches 165°F.
Each serving: about 455 calories, 20 g total fat
(10 g saturated), 81 mg cholesterol, 763 mg sodium,
38 g carbohydrate, 2 g fiber, 16 g sugars, 24 g protein
Homestyle Meatloaf
Active Time: 25 minutes
Total Time: 1 hour 35 minutes • Serves: 8
1
1
3
1
1
1
1
½
1
1
1
e
Schnucks nonstick cooking spray
tablespoon Schnucks olive oil
small yellow onion, finely chopped
(about 1 cup)
garlic cloves, minced
can (14.5 ounces) less-sodium beef broth
(1¾ cups)
package (6 ounces) unprepared Schnucks
stuffing mix for pork
teaspoon dried basil leaves
teaspoon dried oregano leaves
teaspoon ground allspice
pound ground pork
pound Meat Masters lean ground beef
Schnucks large egg
cup Schnucks original barbecue sauce
1. Preheat oven to 400°F. Line rimmed baking
pan with aluminum foil; spray foil with nonstick
cooking spray.
2. In 10-inch skillet, heat oil over medium heat.
Add onion and cook 4 to 5 minutes or until
tender. Add garlic and cook 1 minute, stirring
occasionally. Add broth and heat to boiling over
high heat; boil 1 minute. Remove skillet from
heat. In large bowl, with fork, stir stuffing mix,
basil, oregano, allspice and broth mixture until
well mixed; cover and let stand 5 minutes.
3. Add pork, beef and egg to stuffing mixture;
with fork, mix until well combined. Do not
overmix. Place mixture in center of prepared
pan; shape into 9 x 5-inch loaf.
4. Bake meatloaf 55 minutes or until internal
temperature reaches 165°F. Remove meatloaf
from oven. Spread barbecue sauce on top,
allowing some to drip over the sides. Bake 5
minutes longer. Let meatloaf stand 10 minutes
before slicing.
Each serving: about 334 calories, 15 g total fat
(6 g saturated), 77 mg cholesterol, 664 mg sodium,
26 g carbohydrate, 1 g fiber, 9 g sugars, 19 g protein
Schnucks Cooks > Holiday 2012
9
sensational stuffing > five ways
Tomato & Swiss Breakfast Bake
Active Time: 20 minutes
Total Time: 50 minutes • Serves: 6
Southwest Turkey Bake
Golden Chicken Caesar Patties
Active Time: 15 minutes
Total Time: 1 hour • Serves: 6
Active Time: 20 minutes
Total Time: 30 minutes • Serves: 6
Schnucks nonstick cooking spray
package (8 ounces) Schnucks finely
shredded Monterey Jack cheese
(2 cups), divided
1 cup lightly salted corn chips, coarsely
crushed to ½ cup
1 can (10¾ ounces) condensed cream of
chicken or mushroom soup
1 container (8 ounces) Schnucks
sour cream
1 package (6 ounces) unprepared Schnucks
cornbread stuffing mix
1 can (4 ounces) Schnucks diced mild
green chiles
1 jar (4 ounces) diced pimientos, drained
2½ cups diced or shredded roasted turkey
meat or Schnucks herb or bbq whole
roasted chicken meat (about 12 ounces)
1½ cups Schnucks frozen whole kernel corn
1 teaspoon ground coriander
1 teaspoon ground cumin
1
1
3
1
1
1. Preheat oven to 375°F. Spray 11 x 7-inch
or shallow 2-quart glass or ceramic baking
dish with nonstick cooking spray. In small bowl,
toss 1 cup cheese with corn chips; set aside. In
large bowl, stir remaining ingredients including
remaining 1 cup cheese until well blended.
Spread chicken mixture into prepared dish.
2. Cover dish tightly with aluminum foil. Bake
30 minutes. Remove foil. Sprinkle corn chip
mixture evenly on top and bake, uncovered, 15
to 20 minutes longer or until top is golden and
internal temperature reaches 145°F.
Each serving: about 603 calories, 29 g total fat
(14 g saturated), 114 mg cholesterol, 1124 mg sodium,
47 g carbohydrate, 6 g fiber, 5 g sugars, 34 g protein
10
small lemon
cup Schnucks classic Caesar dressing
cup Schnucks grated Parmesan cheese
package (6 ounces) unprepared savory
herbs stuffing mix
2 green onions, thinly sliced (about ¼ cup)
2 medium carrots, shredded (about ¾ cup)
2½ cups diced Schnucks herb whole roasted
chicken meat or roasted turkey meat
(about 12 ounces)
½ cup water
2 tablespoons Schnucks canola or
vegetable oil, divided
1. From lemon, grate 1 teaspoon peel and
squeeze 2 tablespoons juice. In small bowl,
stir lemon peel and juice, Caesar dressing and
Parmesan cheese until well combined. Transfer
½ cup Caesar mixture to large bowl. Add
stuffing mix, green onions, carrots, chicken and
water and stir until well mixed. Makes about 6
cups. Refrigerate 10 minutes.
2. In nonstick 12-inch skillet, heat 1 tablespoon
oil over medium heat. Shape chicken mixture
by ½ cupfuls into 6 patties and add to skillet.
Cook 2 to 3 minutes on each side or until
golden brown. Repeat with remaining oil
and chicken mixture. Serve patties with any
remaining Caesar sauce for dipping.
Each serving: about 487 calories, 34 g total fat
(6 g saturated), 63 mg cholesterol, 1043 mg sodium,
22 g carbohydrate, 0 g fiber, 3 g sugars, 21 g protein
Schnucks nonstick cooking spray
teaspoons Schnucks olive oil
pound Schnucks Signature fresh ground
hot Italian sausage (optional)
1 medium yellow onion, finely chopped
(about 1 cup)
1 package (6 ounces) unprepared savory
herbs stuffing mix
1½ cups boiling water
¾ cup drained julienne cut sun-dried
tomatoes with Italian herbs in oil
1 package (6 ounces) Schnucks finely
shredded Swiss cheese (1½ cups), divided
12 Schnucks large eggs
1 cup Schnucks half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
2
1
1. Preheat oven to 350°F. Spray 13 x 9-inch glass
or ceramic baking dish with nonstick cooking
spray. In 10-inch skillet, heat oil over medium
heat. Add sausage, if using, and onion and cook
8 to 10 minutes or until onion is tender and
sausage is no longer pink, stirring frequently
and breaking up sausage into small pieces.
Meanwhile, in large bowl, with fork, stir stuffing
mix and boiling water until well mixed; cover
and let stand 5 minutes.
2. Fluff stuffing with fork. Add onion mixture
and sun-dried tomatoes and toss until well
combined. Transfer stuffing mixture to prepared
dish. Sprinkle packed ¾ cup cheese evenly
on top.
3. In same large bowl, with whisk, beat eggs
well. Stir in half-and-half, salt and pepper. Pour
egg mixture evenly over stuffing mixture.
Sprinkle remaining cheese evenly on top.
Bake, uncovered, 30 to 35 minutes or just
until casserole is set and internal temperature
reaches 145°F.
Each serving: about 463 calories, 26 g total fat
(12 g saturated), 412 mg cholesterol, 884 mg sodium,
29 g carbohydrate, 1 g fiber, 4 g sugars, 25 g protein
cookies & more
Crisp or soft in texture, cookies have been enjoyed since the 7th century.
Developed in Persia where sugar was first cultivated, these hand-held sweet
cakes spread across Europe in a variety of shapes and sizes. Sugar and flour
are at the heart of most cookie recipes, but with the addition of a few chosen
ingredients a whole new flavor combination is born!
Schnucks Cooks > Holiday 2012
11
2. In large bowl, with mixer at medium-high
speed, beat ½ cup granulated sugar, shortening,
brown sugar and butter 4 minutes or until
light and fluffy, occasionally scraping bowl
with rubber spatula. Add vanilla and egg yolks
and beat until well blended. Reduce speed to
low; beat in flour and salt just until combined,
occasionally scraping bowl. Cover dough with
plastic wrap and refrigerate at least 2 hours or
up to overnight.
Chocolate Almond Biscotti
Active Time: 35 minutes
Total Time: 1 hour 20 minutes plus cooling
Makes: about 6½ dozen
4
e
1
1
1
1½
1
4
2
2
1
cups Schnucks all-purpose flour
cup unsweetened cocoa
teaspoon baking powder
teaspoon salt
teaspoon Schnucks baking soda
cups Schnucks granulated sugar
cup Schnucks unsalted butter
(2 sticks), softened
Schnucks large eggs
teaspoons Schnucks pure vanilla extract
packages (2.25 ounces each) sliced
almonds (1 cup)
cup Nestlé® mini semi-sweet
chocolate morsels
Schnucks nonstick cooking spray
1. Adjust oven racks to upper and lower
positions. Preheat oven to 325°F. Into large
bowl, sift flour, cocoa, baking powder, salt and
baking soda. In separate large bowl, with mixer
on medium, beat sugar and butter 5 minutes
or until light and fluffy. Add eggs and vanilla
and beat 1 minute. With mixer on low speed,
gradually add flour mixture, then almonds and
chocolate morsels, beating just until combined.
2. Divide dough into 4 equal-sized pieces. Spray
2 large cookie sheets with nonstick cooking
spray. On 1 cookie sheet, with floured hands
if necessary, shape 1 piece of dough into
12 x 3-inch log (about ½-inch high); repeat with
remaining 3 pieces of dough, placing 2 logs on
each cookie sheet.
3. Bake logs 25 to 30 minutes or until tops are
firm and toothpick inserted in center comes out
clean, rotating cookie sheets between upper
12
and lower racks halfway through baking. Cool
logs on cookie sheets on wire racks 20 minutes.
4. Transfer 1 log at a time to cutting board. With
serrated knife, cut log crosswise into ½-inch
thick slices. Place slices, cut side down and close
together, onto same cookie sheets. Bake slices
20 to 25 minutes longer or until dry, rotating
cookie sheets between upper and lower racks
halfway through baking. Transfer biscotti to
wire racks to cool completely. Store biscotti in
airtight container up to 3 weeks or freeze up to
3 months.
Each biscotti: about 88 calories, 4 g total fat (2 g saturated),
15 mg cholesterol, 56 mg sodium, 11 g carbohydrate,
1 g fiber, 6 g sugars, 2 g protein
3. Preheat oven to 325°F. Line large cookie
sheet with parchment paper. In medium bowl,
stir walnuts with remaining ¼ cup sugar. With
fork, lightly beat egg whites. Shape dough into
1-inch balls. Dip balls in egg whites, then roll
in walnut mixture. Place balls, 1 inch apart, on
prepared cookie sheet. Press down center of
each ball with forefinger or thumb to make
a well. Fill well with rounded ½ teaspoon
preserves. Bake 17 to 19 minutes or until edges
are golden brown. Cool on cookie sheet on wire
rack 2 minutes. With spatula, transfer cookies to
rack to cool completely. Repeat with remaining
dough, egg whites, walnuts and preserves.
Each cookie: about 111 calories, 6 g total fat (2 g saturated),
14 mg cholesterol, 40 mg sodium, 14 g carbohydrate,
1 g fiber, 8 g sugars, 1 g protein
Shortbread Thumbprints
Active Time: 30 minutes
Total Time: 1 hour plus chilling and cooling
Makes: about 4 dozen
2
¾
½
½
½
Schnucks large eggs
cup Schnucks granulated sugar, divided
cup butter-flavor shortening
cup packed Schnucks light brown sugar
cup Schnucks unsalted butter
(1 stick), softened
2 teaspoons Schnucks pure vanilla extract
2½ cups Schnucks all-purpose flour
¾ teaspoon salt
1 cup walnuts, pecans or hazelnuts,
finely chopped
e cup Schnucks seedless raspberry or
strawberry preserves or jam
1. With egg set over medium bowl, separate
egg so that white falls into medium bowl;
place yolks in small bowl. Cover egg whites and
refrigerate until ready to use.
Soft Gingerbread Jumbos
Active Time: 30 minutes
Total Time: 1 hour 30 minutes plus cooling
Makes: about 3 dozen
½
¼
4
1
1½
1
1
¼
¼
1½
1
2
1
2
cup Schnucks raisins
cup water
cups Schnucks all-purpose flour
tablespoon Schnucks baking soda
teaspoons ground ginger
teaspoon ground cinnamon
nnamon
teaspoon salt
teaspoon ground cloves
oves
teaspoon ground nutmeg
utmeg
cups packed Schnucks
ks brown sugar
cup Schnucks unsalted
ed butter
(2 sticks), softened
Schnucks large eggs
cup mild or original molasses
teaspoons Schnucks pure
vanilla extract
sweet treats > cookies for santa
1. Adjust oven racks to upper and lower positions.
Preheat oven to 350°F. Line 2 cookie sheets with
parchment paper. In microwave-safe small bowl,
heat raisins and water on high 45 seconds;
set aside.
Coconut Macaroons
2. In large bowl, with whisk, stir together flour,
baking soda, ginger, cinnamon, salt, cloves and
nutmeg. In large bowl, with mixer at medium
speed, beat brown sugar and butter 5 minutes
or until creamy, occasionally scraping bowl
with rubber spatula. Beat in eggs, molasses
and vanilla until well blended. At low speed,
beat in flour mixture just until combined,
occasionally scraping bowl. Drain raisins, then
beat into dough.
8
13
4
½
½
2
3. Drop dough by scant ¼ cupfuls (about 3
tablespoons), 3 inches apart, on prepared
cookie sheets. Bake 13 to 15 minutes or until
edges appear firm, rotating cookie sheets
between upper and lower racks halfway
through baking. Cool cookies on cookie sheet
2 minutes. With thin, metal spatula, transfer
cookies to wire rack to cool completely. Repeat
with remaining dough. Store cookies in airtight
container with parchment or waxed paper
between layers up to 1 week.
Each cookie: about 168 calories, 5 g total fat (3 g saturated),
23 mg cholesterol, 180 mg sodium, 28 g carbohydrate,
1 g fiber, 14 g sugars, 2 g protein
Active Time: 30 minutes
Total Time: 1 hour 10 minutes plus cooling
Makes: about 6 dozen
Schnucks large egg whites
cups Schnucks granulated sugar
teaspoons Schnucks pure vanilla extract
teaspoon almond extract
teaspoon salt
packages (14 ounces each) Schnucks
sweetened coconut flakes
13 cups Schnucks all-purpose flour
1. Adjust oven racks to upper and lower
positions. Preheat oven to 350°F. Line 2 cookie
sheets with parchment paper.
2. In large bowl, with whisk, beat egg whites,
sugar, extracts and salt about 1 minute or until
well combined. Add coconut and flour and
stir until coconut mixture is moistened and
well blended. With wet hands, shape coconut
mixture into 1½-inch balls, about 1 rounded
measuring tablespoon per ball, and place 1½
inches apart on prepared cookie sheets.
3. Bake 16 to 18 minutes or until bottoms are
golden brown, rotating cookie sheets between
upper and lower racks halfway through baking.
Slide parchment paper with macaroons onto
wire ra
rack to cool completely.
4. Line cookie sheets with additional parchment
paper. Repeat with remaining coconut mixture.
Store macaroons in airtight container with
parchm
parchment or waxed paper between layers up
to 5 da
days.
Each co
cookie: about 76 calories, 4 g total fat (4 g saturated),
0 mg cholesterol,
ch
44 mg sodium, 11 g carbohydrate,
1 g fiber,
ber 8 g sugars, 1 g protein
Schnucks Cooks > Holiday 2012
13
cookie swap
5. Remind guests that this party is B.Y.O.T. –
Bring Your Own Tins.
6. Request each guest bring 11 copies of their
recipe for sharing.
Carol Storey
Bakery Manager,
Schnucks Butler Hill
Why not hold a cookie exchange?
Home cooks have been casually swapping
holiday treats for a century or more, but the first
mention in print of such a practice has been
traced to the 1963 edition of “Betty Crocker’s
Cooky Book.” You may plan a traditional swap
or update the event using it to raise money
for a charitable cause, such as packing cookies
to send to our soldiers. Here are 10 steps for a
successful cookie exchange:
1. Make a list of 11 friends who like to bake.
2. Set a date for early in December and send
7. Encourage everyone to share the origins of
their recipes, plus any helpful baking tips.
8. Serve holiday punch, mulled wine or coffee
along with any extra cookies.
9. Clear the table, set out all the cookies and let
the swapping begin! Each person will end
up taking home a half dozen of each type
of cookie.
10. To add holiday spirit to your swap, consider
asking for a modest cash donation from
each guest to be given to a local food pantry
or charity.
As you’re baking away, here are a few common
cookie concerns and questions… we’ve got
the answers!
out invitations by mid-November.
Why do my cookies sometimes turn out flat?
3. Ask each guest to bring six dozen of their
favorite cookie to swap.
4. Insist on homemade cookies. They do not
have to be fancy, and no-bake cookies
are welcome.
14
Many things may contribute to flat cookies. First,
all butter cookies spread because the fat begins to
melt as soon as it enters a warm oven. Substitute
some margarine or vegetable shortening for
butter to help maintain a puffy cookie.
Remember to refrigerate dough
between batches.
Cold dough will help the cookie retain its
shape. Make sure your cookie sheet has cooled
completely before adding a new batch of
dough. Greasing pans also encourages
spreading, so consider baking cookies on a
sheet of parchment paper, nonstick aluminum
foil or silicone liner.
How do I transfer my cookies to the cooling
rack without breaking any?
Similar to recipes that advise cooling a cake
in its pan on a wire rack before inverting,
cookies also benefit from standing one to
three minutes on their cookie sheet before
lifting onto a cooling rack. Cookies right out of
the oven need time to allow the sugar to set.
Conversely, when they sit on the cookie sheet
too long, the sugars will cause the cookie to
stick to the pan. It helps to purchase a very thin
metal spatula to lift cookies from their sheets.
How do bakeries create such perfectly
round cookies?
Professionals know to use small ice cream
scoops to create uniform cookies. If you don’t
have one, improvise using two measuring
tablespoons. Fill one tablespoon with your
desired amount of dough, then use the second
tablespoon to help form the dough into a
round and lift it out and onto the cookie sheet.
turkey time
Turkey traditionally takes center stage at most Thanksgiving dinners. Often, people
don’t realize how easy it is to roast a turkey. Our easy-to-follow recipe and video will
help guide you in the preparation of a succulent turkey, cooked with fresh herbs and
complemented with a flavorful, white wine-based gravy.
Visit schnuckscooks.com to watch our video on roasting a turkey.
Or, scan this Tag with your smart phone! To get the Tag Reader visit
http://gettag.mobi on your mobile phone browser.
family feast > traditional turkey
Herb Roasted Turkey with Gravy
Active Time: 45 minutes
Total Time: 3 hours 45 minutes • Serves: 12
2
1
2
2
1
3
2
2
6
6
6
3
1
4
2
1
½
tablespoons kosher salt
tablespoon ground black pepper
teaspoons dried basil leaves
teaspoons dried oregano leaves
Schnucks fresh or frozen (thawed) turkey
(12 to 14 pounds)
medium carrots, cut into 1-inch pieces
large celery ribs, cut into 1-inch pieces
medium onions (about 8 ounces each),
cut into large chunks
large garlic cloves, chopped
large sprigs fresh marjoram
large sprigs fresh thyme
sprigs fresh rosemary
small lemon, cut into quarters
tablespoons Schnucks unsalted butter
cans (14.5 ounces each) less-sodium
chicken broth (3½ cups)
cup dry white wine (such as
Sauvignon Blanc)
cup Schnucks all-purpose flour
fresh herbs and lemon wedges for
garnish (optional)
1. Adjust oven rack to lowest position. Preheat
oven to 325°F. Place roasting rack, if using, in
large, heavy metal roasting pan. In small bowl,
combine salt, pepper, basil and oregano.
2. Remove giblets and neck from turkey, then
scatter in roasting pan. Discard liver. Pat turkey
dry with paper towels. Place carrots, celery
and onions in roasting pan. Place turkey,
breast side up, on rack, if using. (If you are not
using a roasting rack, place turkey directly on
vegetables.) Sprinkle 2 tablespoons salt mixture
inside body cavity of turkey; place garlic,
marjoram, thyme, rosemary and lemon inside
cavity. Sprinkle turkey all over with remaining
salt mixture.
3. Truss turkey: Cut 4-foot length of kitchen
twine. With legs facing away, center twine
under legs of turkey. Wrap twine around legs,
criss-crossing ends; pull twine tightly to secure
legs. Run twine the length of turkey, securing
wing tips. Tie ends of twine together over neck
skin. Cut off excess twine.
4. Roast turkey 3 to 3½ hours (about 15 minutes
per pound) or until juices run clear and instantread thermometer reaches 160°F in thickest
part of thigh, making sure thermometer doesn’t
touch bone. Start checking for doneness during
last half hour of roasting and cover turkey with
loose tent of foil if turkey becomes too brown. If
desired, baste turkey occasionally.
5. Place tongs in turkey cavity. Tilt turkey so
that any juices in cavity pour into roasting pan.
Transfer turkey to cutting board. Cover loosely
with foil to keep warm while preparing gravy.
(Internal temperature will rise 5° to 10˚F upon
standing.) Remove kitchen twine.
6. Remove rack from roasting pan. Pour
vegetables, neck, giblets and drippings in
roasting pan through colander or strainer
set over large bowl. Press on solids to release
any liquid. Pour drippings into 4-cup liquid
measuring cup. Let stand 1 minute or until fat
separates from drippings. Skim off ¼ cup fat and
transfer to 3- to 4-quart saucepan. Add butter to
fat in saucepan. Add enough broth to drippings
in liquid measuring cup to equal 4 cups.
7. Place roasting pan over 2 burners over
medium heat to darken (caramelize) bits in
bottom of pan. Add wine and heat to boiling.
Boil about 2 minutes or until most liquid
evaporates, stirring to loosen browned bits from
bottom of pan. Remove pan from heat.
8. Heat fat and butter in saucepan over medium
heat until butter melts. Add flour and cook until
flour turns golden brown, stirring constantly
with whisk. Gradually pour in broth mixture. With
rubber spatula, scrape any wine and browned
bits in roasting pan into saucepan. Cook until
mixture boils and thickens, stirring occasionally.
If desired, stir in salt and pepper to taste. Strain
gravy through fine-mesh strainer into gravy boat
before serving. Makes about 4 cups.
9. Transfer turkey to large platter. If desired,
garnish with fresh herbs and lemon wedges.
Serve turkey with gravy.
Each serving: about 485 calories, 9 g total fat (5 g saturated),
265 mg cholesterol, 1289 mg sodium, 10 g carbohydrate,
2 g fiber, 2 g sugars, 79 g protein
Schnucks Cooks > Holiday 2012
17
1.
roasted turkey 101
how to
roast a turkey
2.
A perfectly roasted, juicy turkey is the centerpiece of the Thanksgiving menu.
As you plan for the big day, you may be wondering what size turkey you’ll need,
when to start thawing a frozen turkey or how to determine when the turkey is
done. We’ve got you covered from start to finish with our easy-to-follow video
to ensure a tender and moist turkey to impress your guests.
1.
3.
To further minimize the spread of bacteria onto kitchen surfaces, it’s also a good idea to have
all ingredients and equipment ready to go so you won’t have to touch kitchen surfaces as you
prepare the bird.
2.
4.
3.
4.
5.
Size, Thaw, Prep To determine what size turkey you’ll need, a good rule of thumb is about
1 pound of turkey per person which allows for leftovers. Thaw a frozen turkey in its packaging
in a rimmed pan on the bottom shelf of the refrigerator to minimize the potential spread of
bacteria from any leaking juices. Plan ahead, as a turkey can take up to 4 days to thaw. Once
thawed, it can remain refrigerated up to 3 days.
5.
Roasting Pan and Rack A rack is used to elevate the turkey off the bottom of the roasting
pan, away from the drippings. This allows the oven heat to circulate around the turkey for
even cooking. If you don’t have a rack, simply place the turkey on top of the neck, giblets and
vegetables in the bottom of the roasting pan.
Truss Trussing, or tying, a turkey with kitchen twine will also help to evenly cook the bird and
retain its natural juices.
Temperature For a more accurate reading of the turkey’s internal temperature, use an
instant-read thermometer rather than relying on a turkey’s pop-up timer. The turkey is done
when it reaches 160°F in the thickest part of the thigh without the thermometer touching
bone. As the turkey rests, the internal temperature will rise 5° to 10°F upon standing for a final
temperature of 165° to 170°F; the juices will run clear and the legs will wiggle freely.
Drain Juices Any juices inside the turkey can be used to make a flavorful gravy. Before
removing the roasted turkey from the roasting pan, use a pair of tongs to tilt the bird,
allowing the juices to drain into the pan.
Visit schnuckscooks.com to watch our how-to videos!
18
Stir up an easy
treat.
Bake Some Love
™
®
®
NESTLÉ TOLL HOUSE
Famous Fudge
Makes 24 servings
PREP: 10 MIN | COOKING: 6 MIN | REFRIGERATING: 2 HOURS
INGREDIENTS:
• 1 1⁄2 cups granulated sugar
• 2⁄3 cup CARNATION® Evaporated Milk
• 2 tablespoons butter or margarine
• 1⁄4 teaspoon salt
• 2 cups miniature marshmallows
• 1 1⁄2 cups (9 oz.) NESTLÉ® TOLL HOUSE®
Semi-Sweet Chocolate Morsels
• 1⁄2 cup chopped pecans or walnuts (optional)
• 1 teaspoon vanilla extract
DIRECTIONS:
LINE 8-inch-square
baking pan with foil.
100% Real Chocolate
COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty
saucepan. Bring to a full rolling boil over medium heat, stirring constantly.
Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1
minute or until marshmallows are melted. Pour into prepared baking pan;
refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
Visit TOLLHOUSE.COM for this easy recipe and other holiday favorites from Nestlé!
All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.
20
family feast > all the trimmings
expert sides
Thanksgiving isn’t complete without all of the scrumptious side dishes. The Schnucks
Food Education Team shares some of their favorites, from their families to yours. On
this page, Tory incorporates fennel into her traditional sausage stuffing while Priscilla
tops sweet potatoes with pecan crumble. But don’t stop there. Turn the page for
additional recipes including a rich chocolate pecan pie from Rosanne. Enjoy!
Tory Bahn
Schnucks Cooks
Cooking School
Instructor
Tory’s Sausage Fennel Stuffing
Active Time: 1 hour 15 minutes
Total Time: 2 hours 10 minutes
Serves: 12
Schnucks nonstick cooking spray
medium butternut squash (about
2 pounds), peeled, cut in half, seeded and
squash cut into ½-inch pieces
2 teaspoons kosher salt, divided
1¼ teaspoons freshly ground black
pepper, divided
1 Schnucks large French bread (1 pound),
cut into 1-inch pieces
10 tablespoons Schnucks unsalted butter,
plus additional for greasing dish
4 large celery ribs, chopped (2 cups)
1 large fennel bulb (about 12 ounces),
trimmed and chopped (1½ cups)
5 large shallots (about 8 ounces),
chopped (1½ cups)
1 large onion (about 12 ounces),
chopped (2 cups)
1 pound Schnucks Signature fresh ground
sweet Italian pork sausage, casings
removed if necessary
¼ cup chopped fresh parsley leaves
2 tablespoons chopped fresh
marjoram leaves
2 tablespoons chopped fresh sage leaves
2 Schnucks large eggs
1¾ cups chicken stock or broth
1
1. Preheat oven to 400°F. Spray large rimmed
baking pan with nonstick cooking spray. Spread
squash in single layer in pan. Sprinkle with
½ teaspoon salt and ¼ teaspoon pepper. Roast
squash 45 minutes or until tender and lightly
browned. Transfer squash to extra large bowl.
Spread bread in single layer in each of 2 large
rimmed baking pans. Bake 7 to 9 minutes or
until golden brown. Transfer bread to bowl with
squash. Reduce oven temperature to 350°F.
2. Meanwhile, in 12-inch skillet, melt butter
over medium-high heat. Add celery and fennel
and cook 8 minutes, stirring occasionally. Stir in
shallots and onion and cook 8 minutes longer.
Add sausage and cook 10 to 12 minutes or until
vegetables are very tender, breaking up sausage
into small pieces with side of spoon. Add
parsley, marjoram and sage and cook 1 minute
longer, stirring. Pour vegetable mixture in bowl
with squash and bread.
3. In medium bowl, with whisk, lightly beat
eggs. Stir in stock and remaining 1½ teaspoons
salt and 1 teaspoon pepper. Add egg mixture
to vegetable mixture in bowl; gently toss to
combine. Grease 13 x 9-inch glass or ceramic
baking dish with butter. Spread stuffing mixture
evenly in dish. Bake in 350°F oven 45 to 50
minutes or until top browns. Let stand 10
minutes before serving.
Each serving: about 381 calories, 19 g total fat
(10 g saturated), 78 mg cholesterol, 811 mg sodium,
39 g carbohydrate, 4 g fiber, 4 g sugars, 13 g protein
> Cook’s Wisdom
Squash and vegetables can be prepared up to 3 days
in advance; cool completely, then cover and refrigerate
until ready to use. Reheat before assembling stuffing in
step 3. Bread can be prepared up to 1 week in advance.
Cool in pan on wire rack, then transfer to zip-tight
plastic bag.
Priscilla Ward
Schnucks Cooks
Test Kitchen
Manager
Priscilla’s Sweet Potatoes with
Pecan Crumble
Active Time: 30 minutes
Total Time: 50 minutes • Serves: 8
4
8
1
¾
¼
1
½
pounds sweet potatoes (about 6 large),
peeled and cut into ¾-inch chunks
(about 12 cups)
tablespoons Schnucks butter
(1 stick), divided
cup chopped pecans
cup packed Schnucks brown sugar
cup Schnucks all-purpose flour
teaspoon ground cinnamon
teaspoon ground ginger
1. Preheat oven to 350°F. In 6- to 8-quart
saucepot, add potatoes and enough salted
water to cover by 1 inch; heat to boiling over
high heat. Boil 5 to 7 minutes or until potatoes
are very tender. Drain potatoes well, then return
to same saucepot.
2. Meanwhile, in microwave-safe medium
bowl, heat 3 tablespoons butter in microwave
oven on high 45 to 60 seconds or until melted.
Add pecans, brown sugar, flour, cinnamon and
ginger until well blended.
Recipe continued on page 22 >
Schnucks Cooks > Holiday 2012
21
3. Cut remaining 5 tablespoons butter into
chunks, then gently stir into drained potatoes
until butter melts. Transfer potatoes to shallow
2-quart or 11 x 7-inch glass or ceramic baking
dish. Sprinkle pecan mixture over sweet potatoes.
Bake 20 to 25 minutes or until topping browns.
Each serving: about 484 calories, 20 g total fat
(8 g saturated), 30 mg cholesterol, 131 mg sodium,
71 g carbohydrate, 8 g fiber, 30 g sugars, 5 g protein
Cook about 1 minute or until water returns to
boiling. Drain vegetables.
2. In same saucepan, stir together undiluted
soup, sour cream, pepper, 1½ cups onions
and ¾ cup cheese. Add vegetables and gently
toss to combine. Spread vegetable mixture
in prepared dish. Alternately sprinkle on the
diagonal remaining onions and cheese on top
of casserole. Cover dish tightly with foil. Bake 30
minutes. Remove foil and bake 5 to 7 minutes
longer or until cheese melts and onions brown.
2. Meanwhile, from orange, grate ¾ teaspoon
peel. Stir orange peel and almond extract
into cranberry sauce. Remove saucepan from
heat. Allow cranberry sauce to cool slightly
before spooning into serving bowl; cover and
refrigerate until well chilled, at least 3 hours or
up to 4 days.
Each ¼ cup: about 186 calories, 0 g total fat, 0 mg cholesterol,
67 mg sodium, 38 g carbohydrate, 2 g fiber, 35 g sugars,
0 g protein
Each serving: about 201 calories, 13 g total fat
(7 g saturated), 16 mg cholesterol, 359 mg sodium,
13 g carbohydrate, 2 g fiber, 2 g sugars, 6 g protein
Dave Birkenmeier
Lucy Schnuck
Director of Food,
Wine & Culinary
Arts Education
Schnucks Cooks
Cooking School
Instructor
Dave’s Veggie Casserole
Gay DeMichele
Active Time: 15 minutes
Total Time: 50 minutes • Serves: 12
Schnucks nonstick cooking spray
12 ounces fresh cauliflower, cut into 1-inch
florets (about 3 cups)
1¾ cups fresh carrot chips (about 6 ounces)
12 ounces fresh broccoli crowns (about
3 medium), cut into 1-inch florets
(about 4 cups)
1 can (10¾ ounces) condensed cream of
mushroom soup
3 cup Schnucks sour cream
½ teaspoon ground black pepper
1 container (6 ounces) Schnucks French
fried onions, divided
1 package (6 ounces) Schnucks finely
shredded Swiss cheese (1½ cups), divided
1. Preheat oven to 350°F. Spray shallow 2-quart
or 11 x 7-inch glass or ceramic baking dish with
nonstick cooking spray. Heat 4-quart saucepan
of salted water to boiling over high heat. Add
cauliflower and carrots. When water returns to
boiling, after about 3 minutes, add broccoli.
22
Schnucks Cooks
Cooking School
Manager
Lucy’s Brussels Sprouts Gratin
Active Time: 30 minutes
Total Time: 1 hour 10 minutes • Serves: 8
Gay’s Cranberry Compote
2
Active Time: 10 minutes
Total Time: 25 minutes plus chilling
Makes: about 2½ cups
5
1
1½
1
¼
¾
1
¼
1
1
8
bag (12 ounces) fresh cranberries (3 cups)
cups packed Schnucks light brown sugar
cup water
teaspoon salt
cup brandy
orange
teaspoon almond extract
1. In 3-quart saucepan, combine cranberries,
brown sugar, water and salt; heat to boiling over
medium-high heat, stirring occasionally. When
cranberries begin to burst, stir in brandy. Boil
12 to 14 minutes or until mixture reduces by
one-third, stirring occasionally.
2
1
½
½
3
1
pounds fresh Brussels sprouts, trimmed
and each cut in half
tablespoons Schnucks unsalted
butter, divided
large shallots (about 4 ounces), minced
(about e cup)
tablespoon Schnucks all-purpose flour
cup Schnucks whipping cream
ounces Gruyère cheese, preferably
natural European Gruyère, shredded
tablespoon chopped fresh thyme leaves
teaspoon freshly ground black pepper
Schnucks mini loaf French bread
(about 4 ounces), cut into large chunks
tablespoons grated Parmesan cheese,
preferably Parmigiano-Reggiano
tablespoon chopped fresh parsley leaves
family feast > all the trimmings
pairings from the vine >
For Thanksgiving, your best bet is to purchase a lighter style of wine. Because turkey
is a very lean protein, fewer tannins are a good thing. Riesling and Gewürztraminer
are two wines that go perfectly with the holiday meal and suit just about every wine
drinker’s palate. A buttery, cream-style Chardonnay is another fine pick to go with the
turkey. If you also choose to serve a red wine, Pinot Noir pairs well. Very light in tannins
with a wonderful cherry profile, many Pinot Noirs have a softer side, making them
very food friendly.
1. Preheat oven to 375°F. Heat covered 4- to
5-quart saucepan of water to boiling over high
heat. Add Brussels sprouts and cook 5 to 7
minutes or until tender but not soft; drain.
2. Meanwhile, in 12-inch skillet, melt 2
tablespoons butter over medium heat. Add
shallots and cook 3 to 4 minutes or until tender
and golden, stirring frequently. Add flour and
cook 2 to 3 minutes or until golden. Stir in
cream; heat until mixture simmers, stirring
occasionally. Add Gruyère cheese, thyme and
pepper and stir until cheese melts. Add Brussels
sprouts and toss until well coated in sauce.
Pour mixture into 2-quart or 11 x 7-inch glass or
ceramic baking dish.
3. In food processor with knife blade attached,
pulse bread until coarse crumbs form. You should
have about 2¼ cups. In microwave-safe medium
bowl, heat remaining 3 tablespoons butter
in microwave oven on high 35 to 40 seconds
or until melted. Add breadcrumbs, Parmesan
cheese and parsley to butter and stir until well
combined. Sprinkle breadcrumb mixture evenly
over Brussels sprouts. Bake 30 to 35 minutes or
until edges bubble and top turns golden brown.
Let stand 10 minutes before serving.
1. Preheat oven to 350°F. Place pie crust in
9½-inch deep-dish glass or ceramic pie plate.
If desired, crimp edges.
Rosanne Toroian
Food Editor
Rosanne’s Chocolate Pecan Pie
Active Time: 20 minutes
Total Time: 1 hour 5 minutes plus cooling
and chilling • Serves: 10
1
4
2
½
½
3
refrigerated rolled pie crust
Schnucks large eggs
Schnucks large egg yolks
cup packed Schnucks brown sugar
cup Schnucks granulated sugar
tablespoons Schnucks unsalted
butter, melted
1 tablespoon Schnucks pure vanilla extract
½ teaspoon salt
1½ cups Schnucks light corn syrup
2 cups pecan halves
(about 8 ounces), divide
divided
d d
semi-sweet
½ cup Nestlé® se
emi
m -sweet
chocolate morsels
2. In large bowl, with whisk, beat eggs and egg
yolks until well beaten. Add sugars and stir until
well blended. Add butter, vanilla and salt and
stir until well combined. Stir in corn syrup.
3. Set aside 1 cup of unbroken pecans. Chop
remaining pecans. Stir chopped pecans and
chocolate morsels into filling. Pour filling into
prepared crust. Arrange pecan halves in
concentric circles on top of pie. Bake 55 to 60
minutes or until filling appears mostly set
(center will still jiggle slightly). Cool pie
completely on wire rack. Cover pie and
refrigerate at least overnight or up to 2 days.
Each serving: about 577 calories, 27 g total fat
(8 g saturated), 120 mg cholesterol, 276 mg sodium,
80 g carbohydrate, 3 g fiber, 40 g sugars, 6 g protein
> Cook’s Wisdom
If desired, serve with sweetened whipped cream:
In large bowl, with mixer at low speed, beat 1 cup
whipping cream, 2 tablespoons brown sugar and
2 teaspoons vanilla (or 1 tablespoon whiskey) until
mixture
m
mi
xture begins to thicken. Increase speed and beat just
peaks
about
cups.
until stiff peak
ks form. Makes ab
bout 2 cu
ups
ps..
Each serving: about 395 calories, 27 g total fat
(17 g saturated), 92 mg cholesterol, 238 mg sodium,
22 g carbohydrate, 5 g fiber, 3 g sugars, 16 g protein
Visit schnuckscooks.com to watch our video on
wine pairings. Or, scan this Tag with your smart phone!
To get the Tag Reader visit http://gettag.mobi on your
mobile phone browser.
23
more than once > enjoyed twice
twice-as-nice turkey
Once the big feast is over, it’s time to turn leftovers into tasty new
dishes. Make sure to carefully store leftovers in order to keep out
the bacteria. All food should be packed and refrigerated within
two hours after cooking or after the food has been removed from
a warmer. Reheat foods to 165°F; a general rule to follow is to
never keep leftovers for more than four days. Sauces, soups and
gravies should be enjoyed within two days of preparation; boil
one minute before serving. Two additional recipes utilizing roasted
turkey can be found on page 10.
Hearty Turkey Bean Soup
Cordon Bleu Mac & Cheese
Active Time: 20 minutes
Total Time: 1 hour • Serves: 4
Active Time: 30 minutes
Total Time: 1 hour • Serves: 12
2
1
1
1
1
1
1
1
2
2
8
tablespoons Schnucks extra virgin
olive oil
container (20 ounces) refrigerated
Schnucks fresh vegetable soup starter or
2 cups finely chopped onion and 1 cup
each finely diced carrots and celery
carton (32 ounces) less-sodium chicken
broth (4 cups)
can (15 ounces) pure pumpkin
can (15 ounces) Schnucks great
Northern beans or cannellini beans,
rinsed and drained
cups diced roasted turkey, smoked turkey
or Schnucks whole roasted chicken meat
(about 12 ounces)
teaspoons Italian seasoning
teaspoon ground black pepper
In 4- to 5-quart saucepan, heat oil over medium
heat. Add soup vegetables; cover and cook
20 minutes or until celery is tender, stirring
occasionally. Stir in remaining ingredients;
heat to boiling over high heat. Reduce heat to
medium-low. Simmer, uncovered, 15 minutes to
blend flavors, stirring occasionally. Makes about
9 cups.
4
2
1
1
1
1
1
package (1 pound) penne pasta
jar (15 to 16.9 ounces) Alfredo sauce
package (8 ounces) mini cubed
ham, drained
cups diced or shredded roasted turkey or
1 Schnucks herb whole roasted chicken,
skin and bones discarded and meat diced
or shredded
cups Schnucks vitamin D whole milk
cup Schnucks frozen green peas
package (6 ounces) Schnucks finely
shredded Swiss cheese (1½ cups)
tablespoon Schnucks unsalted butter
cup panko breadcrumbs
tablespoon dried parsley flakes
2. Into same saucepot, add Alfredo sauce, ham,
turkey, milk and frozen peas. Cook over medium
heat until mixture begins to simmer. Remove
saucepot from heat. Stir in cheese. Add pasta
and stir until well coated in sauce. Spread pasta
mixture evenly in 13 x 9-inch glass or ceramic
baking dish. In microwave-safe small bowl,
heat butter in microwave oven on high 45 to
60 seconds or until melted. Stir in panko and
parsley. Sprinkle panko mixture over pasta. Bake
30 minutes or until edges bubble and top is
golden brown.
Each serving: about 397 calories, 14 g total fat
(7 g saturated), 102 mg cholesterol, 582 mg sodium,
38 g carbohydrates, 2 g fiber, 5 g sugars, 29 g protein
1. Preheat oven to 350°F. Heat covered
5- to 6-quart saucepot of salted
water to boiling over high heat.
Add pasta; heat to boiling.
Boil, uncovered, until pasta
is al dente, about 10 to 11
minutes; drain.
Each serving: about 386 calories, 9 g total fat (2 g saturated),
68 mg cholesterol, 625 mg sodium, 43 g carbohydrate,
11 g fiber, 9 g sugars, 34 g protein
Schnucks Cooks > Holiday 2012
25
celebration > sweet tradition
hanukkah
Kugel is a traditional, baked Ashkenazi Jewish casserole. The very first kugels were
made in Germany when cooks began replacing bread mixtures with noodles and
farfel. Our Sweet Pineapple Noodle Kugel includes traditional egg noodles with the
addition of pineapple and almonds, turning this kugel into a sweet and satisfying dish.
Sweet Pineapple Noodle Kugel
Active Time: 25 minutes
Total Time: 1 hour 10 minutes • Serves: 8
6
tablespoons Schnucks unsalted butter,
divided, plus additional for greasing dish
8 ounces Schnucks medium or wide egg
noodles (about 4 cups)
1 package (7 ounces) Sun-Maid fruit bits®
½ cup Schnucks granulated sugar
¼ cup Schnucks honey
1½ teaspoons ground cinnamon, divided
1 teaspoon Schnucks pure vanilla extract
3 Schnucks large eggs
1 can (8 ounces) Schnucks crushed
pineapple in unsweetened juice
1 cup Schnucks half-and-half
¼ cup corn flake crumbs
¼ cup graham cracker crumbs
26
¼
1
cup sliced almonds
tablespoon packed Schnucks brown sugar
1. Preheat oven to 350°F. Grease shallow 2-quart
or 11 x 7-inch glass or ceramic baking dish with
some butter. Place noodles in zip-tight plastic
bag; seal bag, pressing out excess air. With
bottom of measuring cup, coarsely crush egg
noodles. You should have about 2½ cups.
2. Heat covered 5- to 6-quart saucepot of
salted water to boiling over high heat. Add
noodles; heat to boiling. Boil 7 minutes, stirring
occasionally. Add fruit bits and cook 1 minute
longer. Drain noodle mixture.
3. Meanwhile, in microwave-safe large bowl,
heat 4 tablespoons butter in microwave oven
on high 1 minute to 1 minute 15 seconds or
until melted. With whisk, stir in granulated sugar,
honey, 1 teaspoon cinnamon and vanilla. Beat
in eggs until well blended. Stir in pineapple with
its juice and half-and-half. Stir in drained noodle
mixture. Spread mixture evenly in prepared dish.
4. In microwave-safe small bowl, heat remaining
2 tablespoons butter in microwave oven on
high 45 seconds or until melted. With fork,
stir in corn flake crumbs, graham cracker
crumbs, almonds, brown sugar and remaining
½ teaspoon cinnamon. Sprinkle crumb
topping over noodle mixture.
5. Cover dish with aluminum foil and bake
30 minutes. Remove foil and bake 10 to 15
minutes longer or until center is set, top begins
to brown and internal temperature reaches
145°F. Let stand 5 minutes before serving.
Each serving: about 471 calories, 16 g total fat
(9 g saturated), 127 mg cholesterol, 78 mg sodium,
71 g carbohydrate, 3 g fiber, 44 g sugars, 9 g protein
Homemade Holidays!
Cookies, pies, cakes and more…we have everything you need
for homemade holiday cheer! From cookie exchanges to holiday parties, count on
Schnucks brand for quality-guaranteed ingredients like honey and coconut.
Parchment paper is the key to easier cleanup and consistently delicious cookies this holiday season.
So when it means the most, come home to Schnucks for the holidays!
®
28
holiday dinner > main course
christmas feast
Planning a Christmas dinner can be quite an event, but you can easily turn your
holiday meal into an extravagant celebration. The gourmet flavors found in the
Championship Glazed Beef Brisket, our savory side dishes and delicious Chocolate
Chocolate Cheesecake will bring an elegant touch to each course. Prepare your
brisket up to two days in advance to help ease the load on Christmas Day.
Championship Glazed
Beef Brisket
Active Time: 45 minutes
Total Time: 3 hours 25 minutes • Serves: 12
1
Certified Angus Beef® fresh flat cut beef
brisket (6 to 8 pounds), trimmed
8 ounces shallots, minced (about 1¼ cups)
6 large garlic cloves, chopped
(about 2½ tablespoons)
½ cup bourbon whiskey (optional)
2 cups Schnucks unsweetened pineapple
juice, divided
1¼ cups packed Schnucks brown sugar
¼ cup less-sodium soy sauce or
teriyaki sauce
2 tablespoons Worcestershire sauce
¼ teaspoon ground cayenne pepper
¼ cup cornstarch
1. Preheat oven to 350°F. Cut brisket crosswise
in half. Preheat 12-inch skillet or wide-bottomed
sauté pan over medium-high heat. Add 1 brisket
half, fat side down, and cook 8 to 10 minutes,
turning to brown both sides. Place brisket,
fat side up, in large roasting pan. Repeat with
remaining brisket half.
2. Reduce heat to medium. Add shallots to
same skillet and cook 2 to 3 minutes or until
tender, stirring occasionally. Add garlic and
cook 30 seconds, stirring. Add bourbon, if
desired; boil 1 minute, stirring to loosen any
browned bits from bottom of skillet. Stir in 1¾
cups pineapple juice, brown sugar, soy sauce,
Worcestershire sauce and cayenne; heat to
boiling over high heat. In cup, stir remaining
¼ cup pineapple juice with cornstarch. Stir
cornstarch mixture into skillet; heat to boiling.
Boil 1 minute.
3. Pour glaze over brisket. Cover pan tightly
with aluminum foil. Roast 2½ to 3 hours or until
brisket is fork-tender.
4. Transfer brisket to cutting board. Cover loosely
with foil and let stand 10 minutes before thinly
slicing across the grain. Place brisket on platter;
spoon some glaze over brisket. Pour remaining
glaze into sauceboat to serve on the side.
Each serving: about 712 calories, 38 g total fat
(18 g saturated), 182 mg cholesterol, 331 mg sodium,
35 g carbohydrate, 0 g fiber, 27 g sugars, 37 g protein
around garlic. Roast 40 minutes or until cloves
are very soft. Carefully open foil. When garlic
is cool enough to handle, squeeze each garlic
clove out of its skin and place in small bowl;
set aside.
2. Meanwhile, in covered 5- to 6-quart
saucepot, add potatoes and enough salted
water to cover by 1 inch; heat to boiling over
high heat. Simmer, uncovered, 10 to 15 minutes
or until potatoes are very tender.
> Cook’s Wisdom
Brisket can be prepared, covered and refrigerated in
same roasting pan up to 2 days in advance. To reheat
brisket, roast at 350°F for 25 to 30 minutes or until
heated through.
3. Drain potatoes well, then return to same
saucepot. Add half-and-half, butter, rosemary,
salt, pepper and garlic. With potato masher,
mash potatoes until they are slightly chunky.
Heat through over medium heat, stirring
occasionally. Makes about 9 cups.
Rosemary-Roasted Garlic
Mashed Potatoes
Each serving: about 206 calories, 8 g total fat (5 g saturated),
21 mg cholesterol, 254 mg sodium, 28 g carbohydrate,
2 g fiber, 0 g sugars, 4 g protein
Active Time: 15 minutes
Total Time: 1 hour • Serves: 12
> Cook’s Wisdom
If desired, roast garlic as directed in step 1 up to 2 days in
advance. Reheat garlic in microwave oven on high 10 to
15 seconds or until hot, then coarsely chop before adding
to potatoes in step 3.
4
2
4
heads garlic
teaspoons Schnucks olive oil
pounds Yukon gold potatoes
(about 9 medium), peeled and cut into
2-inch chunks
1¼ cups Schnucks half-and-half
5 tablespoons Schnucks unsalted butter
1 tablespoon chopped fresh
rosemary leaves
1½ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
1. Preheat oven to 400°F. With serrated knife,
cut ½-inch from top of each head of garlic to
expose top of cloves; discard tops. Place garlic,
cut side up, on sheet of aluminum foil; drizzle
oil over cut side of garlic heads. Wrap foil tightly
wine pairing >
Merlot
For Christmas, celebrate the season and
enjoy not only great food, but also great
wine. For a medium- to full-bodied wine
that pleases the masses, choose a soft
and fruity Merlot. Smooth and supple,
Merlot entices with dark and red fruit
flavors with fine tannins. Some good
choices include bottles by Blackstone
Winery or Smoking Loon.
Schnucks Cooks > Holiday 2012
29
Broccoli-Cheddar Puff
Asparagus Almondine
Active Time: 25 minutes
Total Time: 1 hour 25 minutes • Serves: 12
Active Time: 10 minutes
Total Time: 20 minutes • Serves: 8
Schnucks nonstick cooking spray
pounds fresh broccoli crowns
(about 4 large)
2 tablespoons Schnucks unsalted butter
1 package (8 ounces) white mushrooms,
sliced (about 3 cups)
1 package (8 ounces) Schnucks finely
shredded sharp Cheddar cheese (2 cups)
1 package (6 ounces) Schnucks finely
shredded Swiss cheese (1½ cups)
8 Schnucks large eggs
1 container (16 ounces) Schnucks small
curd cottage cheese
1½ cups Schnucks vitamin D whole milk
½ teaspoon salt
½ teaspoon ground black pepper
1½ cups Bisquick® pancake and baking mix
2
2
1. Preheat oven to 350°F. Spray 13 x 9-inch glass
or ceramic baking dish with nonstick cooking
spray. Heat large covered saucepot of salted
water to boiling over high heat. Meanwhile,
remove stems from broccoli; discard or save for
another use. Cut remaining broccoli into 1-inch
florets. You should have about 10 cups. Add
broccoli to boiling water and cook 1 minute.
Drain well in colander.
2. Meanwhile, in nonstick 12-inch skillet, melt
butter over medium-high heat. Add mushrooms
and cook 5 to 7 minutes or until browned and
tender, stirring occasionally. In medium bowl,
toss cheeses until well combined.
3. In large bowl, with whisk, beat eggs. Stir in
cottage cheese, milk, salt and pepper until well
combined. Stir in baking mix just until blended.
Set aside 1 cup cheese. Fold remaining cheese,
broccoli and mushrooms into egg mixture.
4. Pour broccoli mixture into prepared dish;
sprinkle reserved cheese on top. Bake 50 to 60
minutes or until top browns, center is set and
knife inserted in center comes out clean. Let
stand 10 minutes before serving.
Each serving: about 339 calories, 18 g total fat
(10 g saturated), 171 mg cholesterol, 619 mg sodium,
19 g carbohydrate, 3 g fiber, 5 g sugars, 22 g protein
> Cook’s Wisdom
You can substitute the fresh broccoli with 2 packages
(16 ounces each) unthawed Schnucks frozen cut broccoli.
Bake 1 hour 10 minutes to 1 hour 20 minutes.
30
1
1
4
1
¼
¼
bunches fresh asparagus
(about 2 pounds)
juice orange
small lemon
tablespoons Schnucks unsalted butter
package (2.25 ounces) sliced almonds
(½ cup)
teaspoon salt
teaspoon ground black pepper
1. Heat large covered saucepot of salted water
to boiling over high heat. Add asparagus and
cook 4 to 5 minutes or just until asparagus is
tender; drain.
2. Meanwhile, from orange, grate 1 teaspoon
peel and squeeze 1½ tablespoons juice. From
lemon, grate 1 teaspoon peel. If desired, grate
additional peel from orange and lemon to use
as garnish.
3. In same saucepot, melt butter over medium
heat. Add almonds and cook 2 to 3 minutes
or until almonds are golden brown, stirring
occasionally. Stir in juice, peels, salt and pepper.
Add asparagus and toss to combine. Serve
asparagus garnished with additional grated
peel, if desired.
Each serving: about 120 calories, 9 g total fat (4 g saturated),
15 mg cholesterol, 75 mg sodium, 7 g carbohydrate,
3 g fiber, 3 g sugars, 4 g protein
holiday dinner > decadent dessert
Chocolate Chocolate
Cheesecake
Active Time: 20 minutes
Total Time: 1 hour 10 minutes plus cooling
and chilling • Serves: 16
6
1
tablespoons Schnucks unsalted butter
package (9 ounces) Famous
chocolate wafers
1 package (11.5 ounces) Nestlé® milk
chocolate morsels
2 packages (8 ounces each) Schnucks
cream cheese
½ cup plus 3 tablespoons Schnucks
granulated sugar, divided
¼ teaspoon salt
3 Schnucks large eggs
¼ cup Schnucks vitamin D whole milk
2 teaspoons Schnucks pure vanilla extract
1½ cups Schnucks sour cream
1. Preheat oven to 350°F. In microwave-safe
medium bowl, heat butter in microwave oven
on high 1 minute 15 seconds or until melted. In
food processor with knife blade attached, pulse
wafers until fine crumbs form. Pour crumbs into
butter and stir until crumbs are moist. Pour
crumbs into 9-inch springform pan; press crumbs
on bottom and 2 inches up side of pan. Bake
10 minutes. Cool crust completely on wire rack.
2. While crust cools, in microwave-safe medium
bowl, heat chocolate morsels in microwave
oven on high 1 minute 15 seconds or until
smooth, stirring every 30 seconds. In large
bowl, with mixer on medium speed, beat
cream cheese, ½ cup sugar and salt 3 minutes,
occasionally scraping bowl with rubber spatula.
With mixer on low speed, beat in eggs, milk and
vanilla until well blended. Add chocolate and
beat until combined, occasionally scraping bowl.
3. Pour chocolate mixture into cooled crust.
Bake 45 minutes. Cheesecake will still jiggle
slightly in center. While cheesecake bakes, in
small bowl, stir sour cream and remaining 3
tablespoons sugar until sugar dissolves. Remove
cheesecake from oven. Gently spread sour
cream mixture evenly on top of cheesecake.
Bake 5 minutes longer to set sour cream.
4. Cool cheesecake completely on wire rack.
Cover and refrigerate at least 6 hours or up to
2 days before cutting into wedges to serve.
Each serving: about 405 calories, 25 g total fat
(16 g saturated), 93 mg cholesterol, 286 mg sodium,
34 g carbohydrate, 1 g fiber, 26 g sugars, 6 g protein
Schnucks Cooks > Holiday 2012
31
new year’s eve finger foods
Finger foods make perfect appetizers for a New Year’s Eve celebration. Guests will savor the
bacon-wrapped shrimp and our unique recipe for Brie that’s topped with fig spread and
toffee bits. Or, try making either pork or chicken skewers, each with its own dipping sauce.
Bacon-Wrapped Shrimp
with Honey-Mustard Glaze
1. Preheat oven to 450°F. Line 2 large rimmed
baking pans with aluminum foil.
Active Time: 30 minutes
Total Time: 45 minutes
Makes: about 45 shrimp
2. In small saucepan or skillet, stir together
honey, mustard, cornstarch, ginger and
cayenne; heat to boiling over medium heat.
Boil 1 minute, stirring occasionally.
1½
½
1½
1½
¼
2
1
32
cups Schnucks honey
cup country Dijon mustard
tablespoons cornstarch
teaspoons refrigerated Gourmet Garden™
ginger spice blend or grated peeled
fresh ginger
teaspoon ground cayenne pepper
pounds in the shell 21-25 count raw
shrimp (thawed if necessary)
package (16 ounces) Schnucks hardwood
smoked bacon, each slice cut crosswise
into thirds
3. Meanwhile, peel shrimp, leaving tail shells on,
if desired. Devein shrimp. Wrap 1 piece of bacon
around shrimp. Place shrimp, bacon seam side
down, in single layer in prepared pans. Transfer
some glaze to small bowl and use to spread
over shrimp and bacon. Bake 15 minutes.
Transfer shrimp to platter; pour remaining warm
glaze into small serving bowl. Serve shrimp with
glaze to dip or drizzle on top.
Each serving (3 shrimp): about 186 calories, 3 g total fat
(1 g saturated), 72 mg cholesterol, 629 mg sodium,
29 g carbohydrate, 0 g fiber, 28 g sugars, 9 g protein
Fig-Toffee Brie
Active Time: 5 minutes
Total Time: 5 minutes • Serves: 6
2
1
1
tablespoons fig spread or Schnucks
raspberry preserves
tablespoon toffee bits
wheel (8 ounces) Brie cheese
crackers, fresh fruit and/or sliced
baguette (optional)
Cut Brie into 6 to 8 wedges and place on
cheese plate. Spoon fig spread on top of Brie
wedges; sprinkle toffee over spread. Serve as
an appetizer or dessert cheese course with
crackers, fresh fruit and/or sliced baguette,
if desired.
Each serving: about 159 calories, 11 g total fat
(7 g saturated), 38 mg cholesterol, 258 mg sodium,
7 g carbohydrate, 0 g fiber, 6 g sugars, 8 g protein
Visit schnuckscooks.com to watch our video on how to peel and devein shrimp.
Or, scan this Tag with your smart phone! To get the Tag Reader
visit http://gettag.mobi on your mobile phone browser.
small plates > big tastes
Jalapeño-Mango Pork Skewers
Active Time: 25 minutes
Total Time: 30 minutes plus marinating
Makes: about 60 chunks
1
3
¼
3
¼
¼
1
2
small lemon
medium ripe mangoes, peeled, pitted
and coarsely chopped (about 3 cups)
cup coarsely chopped jalapeño chile
pepper with seeds
cup Schnucks olive oil
cup loosely packed fresh cilantro leaves
cup Schnucks honey
teaspoon salt
pounds pork tenderloin, trimmed
(see Cook’s Wisdom) and cut into
1-inch chunks
wooden picks
1. Squeeze juice from lemon into blender. Add
mangoes, jalapeño, oil, cilantro, honey and salt
and purée until smooth. Makes about 2¾ cups
sauce. Pour 1½ cups sauce into small serving
bowl. If serving right away, let sauce stand at
room temperature. Or, cover and refrigerate
until ready to serve.
2. Pour remaining sauce and pork into large
zip-tight plastic bag. Seal bag, pressing out
excess air. Massage ingredients in bag to
combine. Refrigerate at least 30 minutes or
up to 4 hours to marinate.
3. Preheat broiler with oven rack about 6 inches
from source of heat. Line large rimmed baking
pan with aluminum foil. Remove pork from
marinade; discard marinade. Arrange chunks of
pork without touching in prepared pan.
4. Broil 3 minutes or until internal temperature
reaches 145°F. Center of pork chunks should still
appear slightly pink. Serve pork with wooden
picks and reserved sauce for dipping.
Each serving (4 chunks): about 150 calories, 6 g total fat
(1 g saturated), 29 mg cholesterol, 180 mg sodium,
15 g carbohydrate, 1 g fiber, 14 g sugars, 10 g protein
> Cook’s Wisdom
To trim pork tenderloin, remove the thin, shiny
membrane, or silverskin, that runs the length of the
tenderloin. Slip the tip of a sharp knife under 1 end of the
silverskin, then cut in a sawing motion to remove.
Sauce can be prepared up to 2 days in advance; cover
and refrigerate until ready to use. Let sauce stand 30
minutes at room temperature before serving.
wine pairing >
Sparkling Wine
For this feel-good time of year, sparkling
wine is always a popular choice. Festive
and refreshing, its palate-cleansing
carbonation makes it a perfect pairing
for appetizers, from the creamy Brie to
our rich bacon-wrapped shrimp. Try a
cava from Spain such as Freixenet Cordon
Negro Brut or from California, Korbel Brut.
Schnucks Cooks > Holiday 2012
33
Mary Devore
Deli Manager,
Schnucks Woods Mill
Simple & Elegant Antipasto
Planning for a holiday get-together and
don’t know what to serve? An antipasto
platter assembled with ready-made
ingredients is an easy solution that will
surely impress your guests.
Cashew Chicken Skewers with
Orange-Ginger Sauce
Active Time: 25 minutes
Total Time: 35 minutes
Makes: about 36 skewers
Schnucks nonstick cooking spray
½ cups Schnucks all-purpose flour
1 teaspoon salt
¼ teaspoon plus 8 teaspoon ground
cayenne pepper, divided
2 Schnucks large eggs
3 tablespoons water
1 container (8 ounces) Schnucks cashew
halves & pieces (about 1e cups)
1 cup panko breadcrumbs
2½ pounds Schnucks Natural boneless,
skinless chicken breast tenderloins
(about 18 tenderloins), each cut
lengthwise in half
36 (6-inch) bamboo skewers
1 jar (12 ounces) sweet orange marmalade
(about 1 cup)
1 cup Schnucks refrigerated orange juice
1 tablespoon refrigerated Gourmet
Garden™ ginger spice blend or grated
peeled fresh ginger
1 tablespoon fresh lemon juice
2½ teaspoons cornstarch
1. Adjust oven racks to upper and lower
positions. Preheat oven to 400°F. Spray 2
rimmed baking pans with nonstick cooking
spray. In pie plate or wide, shallow dish,
combine flour, salt and ¼ teaspoon cayenne. In
second pie plate or wide, shallow dish, with fork
or whisk, beat eggs with water.
34
2. Place cashews in large zip-tight plastic bag;
seal bag, pressing out excess air. With rolling pin
or smooth side of meat mallet, crush cashews.
In third pie plate, combine panko and cashews.
3. Thread chicken onto skewers. Dip chicken
in flour mixture to coat both sides, shaking off
excess. Add chicken to egg mixture, allowing
excess to drip off. Place chicken in cashew
mixture, pressing lightly so mixture adheres to
both sides. Place in prepared baking pans. Spray
tenderloins with nonstick cooking spray.
4. Bake 12 to 15 minutes or until lightly browned
and internal temperature reaches 165°F, rotating
pans between upper and lower racks halfway
through baking.
5. Meanwhile, in blender, purée marmalade,
orange juice, ginger, lemon juice, cornstarch
and remaining 8 teaspoon cayenne until
smooth. Transfer to small saucepan; heat to
boiling over medium heat. Boil 1 minute. Makes
about 23 cups. Serve chicken skewers hot with
sauce for dipping.
Each serving (3 skewers): about 328 calories, 11 g total fat
(2 g saturated), 79 mg cholesterol, 321 mg sodium,
361 g carbohydrate, 1 g fiber, 21 g sugars, 21 g protein
> Cook’s Wisdom
Recipe can be cut in half, if desired. Enjoy for a quick
weeknight meal to serve 4.
Flour and cashew mixtures can be prepared up to 3
days in advance. Sauce can be prepared up to 3 days in
advance; cover and refrigerate until ready to use. Reheat
sauce before serving.
In Italy, antipasto is commonly eaten as the
first course. The word antipasto refers to a
dish that comes before all other courses,
and is derived from the Latin word “anti”
meaning “before,” and “pastus” meaning
“meal.” Similar appetizers are prepared in
many Mediterranean countries, including
Spain where they are referred to as “tapas”
and Greece where they are called “meze.”
A typical antipasto selection includes a
variety of cured meats, cheeses, olives,
fruits and vegetables. Choose your favorite
deli-prepared items and decoratively
arrange them on a serving platter.
Suggested items to include on your platter:
• thinly sliced salami, prosciutto,
pepperoni or smoked turkey breast
• cubed cheeses such as Gouda,
provolone, mozzarella or a wheel of Brie
• water crackers, pita bread or chips,
toasted sliced baguette or garlic bread
• marinated artichoke hearts, sun-dried
tomatoes, bell peppers or mushrooms
• fresh fruits such as cantaloupe, grapes
or strawberries
• dried fruits such as figs, apricots or dates
• a variety of olives and capers
• hummus or olive tapenade
• roasted mixed nuts
• canned sardines
• sweet pickles
There are many brands of beef, but only one Angus brand exceeds expectations.
The Certified Angus Beef ® brand is a cut above USDA Prime, Choice and Select. Ten quality standards
set the brand apart. It’s abundantly flavorful, incredibly tender, naturally juicy.