Friday, November 27, 2020

The Slow Way to Crème Brulee

 



Have you ever thought of making Crème Brulee in a slow cooker?  Chances are, if you're familiar with how the dessert is traditionally made, you haven't. And that's okay!  Phyllis Good, who wrote the cookbook Stock the Crock visited Tonia's Kitchen to talk about this unique way of making Crème Brulee.  Phyllis says you put the mixture of ingredients (below) into the slow cooker for about 2 to 3 hours, and then refrigerate. In her book, she also explains how to create a delicious caramelized topping for the brulee 


3 large egg yolks 2, large eggs
2 cups of whipping cream
1/2 cup pureed pumpkin
1/3 of sugar
tsp of ground cin
tsp of ground ginger
1/3 tsp. of ground cloves


Thursday, November 26, 2020

The Best Wine With Your Thanksgiving Turkey?

 


That's a very tough question.  Karen MacNeil, who's the author of The Wine Bible, paid a Thanksgiving Day visit to Tonia's Kitchen to talk about the perfect wine to pair with the turkey and the trimmings. It turns out, Karen says, there is no perfect wine!  She bases her selection on "mood" as much as food, and puts out a number of different bottles for guests to enjoy with their meal.  Karen also adds that this is nothing you should stress over, because in reality turkey is a very easy dish to pair with a number of wines, as are the traditional Thanksgiving sides.

If you're interested in learning more on Karen's thoughts about wine and food, visit her website, where you can find out more about her Friday tip sheet on the best wines there are.  Visit her website here.

Happy Thanksgiving From All of Us at Tonia's Kitchen!

Wednesday, November 25, 2020

Pumpkin Pie And Pecan Pie-Rethought

 




Do you love pumpkin and pecan pies, but hate the calorie count? Food Network author Ellie Krieger told Tonia's Kitchen about a way to make those pies a lot more low-cal. Ellie, the author of Comfort Food Fix told Tonia you can make these pies using lowfat milk (she wouldn't use skim), and a special lower-calorie pie crust that she describes in her book. Toss in the classic spices that come with these fall dessert classics, and you have something that will expand your palate, without increasing your waistline!



Tuesday, November 24, 2020

Everyone's Favorite Thanksgiving Side Dish, Refined

 



It's probably everyone's favorite part of the Thanksgiving feast (except for the turkey, stuffing and cranberry sauce of course!).  We're talking about the Green Bean Casserole.  Ellie Krieger with the Food Network says you can take it to the next level though , but not using anything canned.  Ellie came by Tonia's Kitchen to say you don't need anything canned!  She says use fresh mushrooms that have been sautéed, lowfat milk instead of cream to make it healthier and crispy shallots.  She says making it fresh will make your casserole taste so much better, you won't go back to the can.


  1. Preheat the oven to 375 degrees F. Heat the olive oil in a small skillet over medium-high heat until very hot but not smoking. Add 1/4 cup shallots and cook, stirring, until golden brown and crisp, about 2 minutes. Transfer with a slotted spoon to paper towels to drain. Repeat with the remaining shallots, cooking 1/4 cup at a time. Reserve the oil in the skillet.
  2. Place the green beans in a steamer basket fitted over a pot of boiling water. Cover and steam until bright green and still crisp, about 3 minutes. Heat 1 tablespoon of the reserved shallot oil in a large, deep nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until the mushroom liquid is evaporated and they begin to brown, about 12 minutes. Add the garlic and thyme and cook, stirring, 1 minute. Transfer the mushroom mixture to a bowl. Whisk together the milk and flour until the flour is dissolved. Add the mixture to the skillet and, whisking constantly, bring to a simmer. Reduce the heat to medium low, whisking occasionally, until thickened, 10 to 15 minutes. Remove the pan from the heat and stir in the green beans, mushroom mixture, 1/3 cup parmesan cheese, the parsley, nutmeg, 3/4 teaspoon salt and 1/2 teaspoon pepper.
  3. Coat a 2-quart baking dish with cooking spray. Spoon the green bean mixture into the prepared dish and sprinkle the top with the crispy shallots and the remaining 2 tablespoons cheese. Bake until golden on top and bubbling, about 20 minutes.

Monday, November 23, 2020

Eating Bourbon...



Yes, that's right...you can eat this delicious drink in the form of a chilled ball of powdered sugar. It's a perfect dessert for the upcoming holiday season, and it is delicious. Morgan Murphy, who wrote the cookbook Bourbon and Bacon, stopped by Tonia's Kitchen to talk about his recipe, which he says is a Kentucky classic. The ingredients are simple, bourbon, powdered sugar, pecans and chocolate mixed into a chilly ball. Morgan says you mix everything together, and get an instant party treat that's very tasty! You might need to make a lot because people will want more!