Jingle shells: How PEI mussels feed the holiday crowd

(ARA) – The holidays are upon us once more and along with office parties and caroling, the season also brings the joy of entertaining and feeding a crowd at home. While it may sometimes seem daunting to feed larger numbers of friends and family that may grace your home, the Canadian Mussel Industry Council has some delicious meal ideas for serving to all of your loved ones this season.

Fresh Prince Edward Island mussels are a tasty choice for feeding a crowd at this time of year. Nothing could be simpler than putting on a 10-pound bag of mussels to steam – they are delicious and they’ll impress even your most discerning guests. There’s something about the flavor and hearty nature of mussels that really hits the festive spot perfectly.

Why not try mussels with sundried tomatoes to feed the crowd at your next holiday gathering? This is a meal that will easily feed 12 as an appetizer or six as a main course, but yet it’s quick to prepare and serve. You can have this meal on the table in 15 minutes, perfect for those occasions when guests arrive unannounced.

Fresh mussels will keep for several days in the refrigerator, so you can buy them in advance and be ready for those evenings when you can expect a few guests. The great thing about these recipes is that they can easily be doubled up, or more, so that when a real crowd is on hand you’re able to ensure no one leaves hungry.

While it’s likely a crowd will arrive on your doorstep all at once, over the holidays you can also expect that people will arrive in waves, coming and going throughout an evening. To feed a smaller crowd that trickles in and out it’s even easier to be prepared.

A recipe for marinated mussels is perfect for this situation. Designed to feed eight as an appetizer, this recipe can easily be doubled, but better yet you can make it in advance and leave it in the refrigerator until you are ready to serve it to your guests. Make them ahead and impress the whole night through. It doesn’t get any better than that.

The Canadian Mussel Industry Council website at www.discovermussels.com is home to recipes to entertain your friends and family throughout the holiday and the whole year through.

Mussels with sundried tomatoes
Number of servings: 6
Preparation time: 5 minutes
Cooking time: 10 minutes

Ingredients
6 pounds fresh PEI mussels
4 tablespoons olive oil
4 green onions, light green and white part only, thinly sliced
1 fennel bulb, fronds removed, outer layer removed, bulb thinly sliced
4 cloves garlic, thinly sliced
1 cup thinly sliced sundried tomatoes
1 cup dry white wine
1/2 cup heavy cream
1/4 cup capers, drained and rinsed
juice and zest of 1 lemon
sea salt and freshly ground black pepper to taste
handful fresh flat leaf parsley, chopped

Instructions
Rinse fresh PEI mussels in tap water. Tap any mussels that are still open and discard any that do not close after being rinsed and tapped. Set aside. Heat olive oil in a large heavy-bottomed saucepan over medium heat. Add green onions, fennel and garlic and saute, stirring occasionally, for 5 minutes, until vegetables begin to soften. Add sundried tomatoes and stir well to coat. Add wine and mussels, stir gently, then cover. Leave mussels to steam for 5-7 minutes, until mussels are open. Discard any mussels that are not open. Remove mussels with a slotted spoon and set aside in a serving bowl. To the vegetables add cream, capers, lemon juice and zest, sea salt and black pepper, to taste. Give this a good stir and then pour over the mussels. Garnish with parsley and serve immediately.

Marinated mussels

Number of servings: 8
Preparation time: 15 minutes

Ingredients

6 pounds fresh PEI mussels
1 bay leaf
1 cup white wine
1 small onion, chopped
2 cloves garlic, chopped
1 small hot pepper, seeded and chopped
1/4 cup shallots or green onions, chopped
1 small red pepper, chopped
1 small green pepper, chopped
2 tablespoons fresh parsley, minced

Marinade
1/2 cup white wine vinegar
2 tablespoons dijon mustard
2 clove garlic, chopped
1/4 teaspoon salt
1/2 cup olive oil
1 dash black pepper

Instructions
Rinse fresh PEI mussels in tap water. Tap any mussels that are still open and discard any that do not close after being rinsed and tapped. Set aside. Place all ingredients (not the marinade ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed open (about 3 minutes). Remove mussels, discarding any that do not open. When cool, shuck mussels and place meats in a large serving dish. Combine above marinade ingredients in an air-tight container and shake vigorously to blend. Pour over fresh blue mussels. Refrigerate until ready to use.

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Try adding a twist to your holiday staples this year

(ARA) – We look forward to the holidays for many reasons, and the food is often near the top of the list. But while traditional holiday dishes are a familiar comfort that everyone in the family can look forward to, there’s no harm in adding a slight twist to your staples to give them a gourmet touch.

No, it’s not a good idea to scrap your family favorites altogether, but adding a surprising special touch to this year’s dishes could be all you need to invigorate your holiday meal. Maybe it’s augmenting your sweet potatoes with a couple tasty additions or providing a finishing touch in the form of a delicious sauce for your traditional steak dinner. Even just adding a slight change to one part of your meal will bring a little extra life to your traditional fare.

Nielsen-Massey Vanillas offers a line of pure vanilla and gourmet extract products that can be a part of your solution when you’re looking for ways to add that extra little bit of flavor to your classic dishes. They also provide a number of holiday recipes if you’re looking for a place to start. Here are a few ideas for classing up traditional holiday foods.

Side dish
If you’re like many families, sweet potatoes are a staple at this time of year. While nobody can argue with their raw goodness, try taking this side dish to the next level by adding a tablespoon of Nielsen-Massey Tahitian Pure Vanilla Extract with some cooked and crumbled bacon. Whipping your potatoes with those ingredients, some cream cheese and a dash of maple syrup will have your guests asking what you did to make your usual sweet potatoes taste so good.

Main course
Filet Mignon is a special treat this time of year for many. There’s no need to mess with greatness as you cook this prime cut of beef the way you know best, but consider adding this sauce to give your dinner guests an extra rich experience.

Vanilla Wine Sauce

Ingredients:
2 cups organic beef stock
1/4 cup dry red wine
1 small onion, sliced in half
3 large springs of fresh marjoram or oregano
2 whole garlic cloves
1 teaspoon Nielsen-Massey Organic Madagascar Bourbon Pure Vanilla Extract
1 1/2 tablespoons tomato paste
1 teaspoon light brown sugar
2 tablespoons butter, softened

Directions:
Combine the stock, wine, onion, marjoram, garlic, vanilla extract, tomato paste and brown sugar in a saucepan. Simmer until reduced by half. Strain through a fine mesh strainer into a small saute pan. Whisk the butter into the sauce one tablespoon at a time over medium heat. The sauce will become glossy and slightly thickened. Once the steaks are done, spoon the sauce over them. Consider adding sauted mushrooms for an extra complement to the steaks and sauce.

Dessert
The dessert spreads at holiday gatherings are something to behold. You’ll often have a table full of desserts laid out for grazing throughout your party. Try this twist on gingerbread cookies and you’re sure to see your confections disappear before the rest.

Nielsen-Massey Chewy Chocolate Gingerbread Cookies

Ingredients:
2 1/2 cups unbleached all-purpose flour
1/4 cup high-quality cocoa powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup (1 1/4 sticks) unsalted butter, softened
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon Nielsen-Massey Pure Chocolate Extract
1 egg
1/4 cup original unsulfured molasses

Directions:
Line two light-colored, heavy baking sheets with parchment paper and set them aside. In a large bowl, whisk together flour, cocoa powder, cinnamon, cloves, ginger and salt, set aside. To a large mixing bowl, add butter, granulated and brown sugars, Madagascar Bourbon Pure Vanilla Extract and Pure Chocolate Extract; beat with an electric mixer on medium speed until creamy. Beat in egg until combined. Add molasses, beat until combined. Reduce speed to low, add dry ingredients in three batches, beating after each addition, until combined.

Divide dough into two even pieces, press each piece into a disk shape, wrap with plastic wrap and refrigerate for one hour. Preheat oven to 350 F. Working with one piece of dough at a time, place on a clean, lightly floured surface. For dusting the rolling surface and pin: In a small bowl, combine 1 tablespoon of cocoa powder with 2 tablespoons of all-purpose flour. This will help keep the cookies a nice chocolaty brown. Roll dough to a 1/4-inch thickness. Using a 2 3/4-inch cookie cutter, cut desired cookie shapes. Transfer cookies to prepared cookie sheets using a thin metal spatula. Bake eight to 10 minutes, remove and place cookies on wire a rack to cool. For a crispier cookie, roll dough to a 1/3-inch thickness and adjust baking time accordingly.

Whatever your holiday specialty may be, think about ways you can make it extra special this year. Scan your recipe books, look for a variation of the recipe on the Internet or just use your imagination and give it a test run before the holidays. Then when it comes time to enjoy, your guests are sure to be impressed.

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Creative ways to preserve family recipes and traditions

(ARA) – Whether families are around the corner or across the country, special memories and cherished traditions bring them together. From cooking favorite dishes to re-telling classic family stories, it’s important to keep those traditions alive.

Everyone has a favorite recipe they look forward to enjoying at family gatherings. The smell and taste of a special dish can evoke memories from the past or create new ones for younger generations. To preserve your family’s special recipes and traditions for generations to come, consider these easy and fun ideas:

Create a family cookbook
A cookbook full of special family recipes is a wonderful keepsake, and creating your own has never been easier, with a variety of affordable printing and scrapbooking tools available. Ask each family member to share a favorite recipe for inclusion. Make the book more personal by having each person write a memory that is tied to the recipe or include favorite family photos. You can also capture step-by-step photos of the recipe preparation and finished product, so the next time that you or a distant relative cook the dish, the recipe will yield the perfect result.

Declare official “just for the holidays” recipes
Make your grandmother’s famous apple pie the official dessert for Thanksgiving, or cook your dad’s special banana pancakes every Christmas Eve morning. Tying recipes to a specific holiday helps build traditions and excitement so family members can look forward to enjoying their favorite dishes.

Host a family cooking party
What better way to preserve family meals than to plan a family cooking party? Gather the entire family and work together to prepare several special dishes. Assign each family member a role to ensure that everyone is involved. Not only will you be working together, but everyone will learn to prepare the recipe themselves.

Make inherited recipes your own
Adding your own twist to a family favorite can keep recipes alive for future generations. Modernizing a passed-down dish can also make it more accessible and convenient. Try updating your grandfather’s legendary strudel with apple butter you can buy at the store instead of homemade or grill something that is traditionally prepared in the oven.

There’s truly something exceptional about celebrating a cherished family recipe. This fall, the makers of Smucker’s(R) jams, jellies, preserves and fruit butters invite families to share special recipes and stories in the fourth annual Spreading Smucker’s Traditions Recipe and Essay Contest, for the chance to win $20,000 toward a dream family reunion.

From Sept. 14 to Nov.16, you can share an original family recipe on www.Smuckers.com. Your recipe must incorporate at least 1/4 cup of Smucker’s jam, jelly, preserves or fruit butter and should be submitted along with an original essay of 200 words or less about how the recipe is part of family traditions and how it makes your family celebrations special.

Contest open to legal residents of the 50 United States and D.C., 18 years and older. Complete Official Rules available on www.smuckers.com. Void where prohibited.

Last year’s winning recipe has been passed down for three generations, and is a family favorite at Easter gatherings:

Slow Cooker Marmalade Pork Tenderloin
Prep Time: 30 minutes
Cook Time: 4 hours
Makes: 6-8 servings

Ingredients:
3 pounds boneless pork tenderloin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons Crisco(R) Pure Olive Oil
1 large onion, sliced
1/2 cup teriyaki sauce
1 (12 oz.) jar Smucker’s(R) Sweet Orange Marmalade
2 teaspoons fresh ginger, grated
1/3 cup brown sugar
3 cloves garlic, minced

Directions:
1. Season the roast with salt and pepper. Heat oil in a large skillet over medium-high heat, brown the roast on all sides. Transfer meat to slow cooker, add sliced onion, cover and cook on high about three to four hours.

2. Heat teriyaki sauce, marmalade, ginger, brown sugar and garlic in a small sauce pan on medium until sauce simmers. Cook until smooth and bubbly, stirring constantly.

3. Remove meat from slow cooker, let rest for 10 minutes; slice and arrange on serving platter. Drizzle roast slices with 3/4 cup of sauce, garnish with cooked onion slices and serve with remaining sauce.

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Holiday recipes with a twist

(ARA) – The invitations are arriving. Office parties, family parties, school parties and the list goes on; it’s a sign the holiday season is fast approaching.

To make your season a little less stressful and a lot more delicious, Snyder’s of Hanover has compiled the perfect holiday dessert recipes, all with a unique pretzel twist. So instead of bringing the typical cookies and cupcakes, make your dessert stand out with a trip down the snack aisle for pretzels.

Holiday Pretzel Wreath

Ingredients:
1 package (about 6 ounces) of your favorite chocolate (milk, dark, or white)
1 bag (9 or 10 ounces) of Snyder’s of Hanover pretzels (mini’s, thins, or homestyle)
Red and green candies (chocolate shell candies, jelly beans, sugar sprinkles)
1 package of red shoestring licorice
Wax paper

Directions:
Line a cookie sheet with wax paper. Melt chocolate in microwave or double boiler; stir. Using tongs or a fork, dip the pretzels into the chocolate and layer in a circle, like a wreath, onto the wax paper. After the wreath(s) are formed, use the red and green candies to sprinkle or place on top of the wreath(s). When you have completed the wreath(s), cool until set. Once the chocolate has set, use the shoestring licorice to tie into a bow, at the top of the wreath.

Peanut Butter Pretzel Chocolate Chunk Cookies

Ingredients:
1 cup butter, softened
1 cup peanut butter
1 cup sugar
1 cup brown sugar
1 teaspoon pure vanilla extract
2 eggs
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 3/4 cups crushed Snyder’s of Hanover Mini Pretzels
1 (11.5 ounce) bag semi-sweet chocolate chunk morsels or chips

Directions:
Preheat oven to 350 degrees Fahrenheit. Beat butter, peanut butter and sugars until creamed. Add vanilla and eggs and mix well. Add flour, baking powder and baking soda and mix. Finally add crushed pretzel pieces and chocolate chunks, mix until combined. Using a small cookie scoop, place cookie dough on ungreased cookie sheets, making sure they are 2 inches apart from each other. Bake for eight to 10 minutes. Cool on a wire rack and store in an airtight container. Used with permission from butmamaimhungry.blogspot.com/2009/08/peanut-butter-pretzel-chocolate-chunk.html.

Fruit Tart with Pretzel Crust

Ingredients:
Crust:
3 cups finely crushed Snyder’s of Hanover Pretzels
2/3 cup sugar
1 1/4 cups cold butter or margarine

Topping:
1 (14 ounce) can of sweetened condensed milk
1/4 cup lime juice
1 tablespoon lime zest
1 1/2 cups whipped topping
7 cups assorted fresh fruit, sliced

Directions:
In a large bowl, mix crushed pretzels and sugar. Cut in butter until mixture resembles coarse crumbs. Press into a 9-by-9 brownie pan or small casserole dish. Bake at 375 Fahrenheit for 10 minutes or until set. Cool at room temperature and then refrigerate for 45 minutes. Meanwhile, combine milk, lime juice and lime zest. Fold in whipped topping. Spread on cold “pizza.” Top with fruits. Keep refrigerated.

The invitations are coming, but now you’re prepared. Just make a quick run to the grocery store and visit the snack aisle for a wide selection of Snyder’s of Hanover branded pretzels, including minis, sticks, or homestyle. For even more fun holiday recipes visit www.snydersofhanover.com/Recipes.

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This year, America’s Dairy Farmers offer several new must-have holiday cookie recipes. Each cookie features Real Butter for its incomparable taste and texture in baked goods, along with a trendy, of-the-moment ingredient – a flavor that will have your friends and family reaching for more. The following recipes are a twist on classic holiday cookies. Coconut-Lime Thai Snowballs (tender, hand-rolled gems, also referred to as Mexican wedding cookies) and Mojito Jammies (mint-filled cut-out cookies) are sure to start a new tradition in your family.

Visit www.ButterIsBest.com for the complete must-have holiday cookie recipe collection.

Coconut-Lime Thai Snowballs

Coconut-Lime Thai Snowballs

Butter imparts a delicious melt-away texture to this popular wedding cookie reinvented with the vibrant Thai flavors of coconut and lime. Dusted with powdered sugar and coconut, these festive little cookies resemble snowballs and are sure to become a new holiday tradition.

Makes 4 to 5 dozen cookies

Ingredients

Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup confectioners’ sugar
• 1 (teaspoon) tsp. pure lime oil (or 2 (tablespoon) tbsp. lime juice) (see shopping notes)
• 1 ½ (teaspoon) tsp. finely grated lime zest
• ¼ (teaspoon) tsp. salt
• 2 cups all-purpose flour
• 1 cup unsweetened shredded coconut (see shopping notes)

Coating

• 1 cup unsweetened shredded coconut (see shopping notes)
• 1 cup confectioners’ sugar, sifted
• 1 ½ (teaspoon) tsp. finely grated lime zest
• 2 (tablespoon) tbsp. cornstarch, sifted

Shopping notes

• Pure lime oil is available in many specialty food stores. Alternatively, use 2 (tablespoon) tbsp. fresh lime juice.
• Unsweetened coconut can be found at many specialty and health food stores. Look for medium shred.

Preparation

• Preheat oven to (approx. 180 °C) 350 °F with racks in the lower and upper thirds.
• Combine butter and sugar in a bowl. Using an electric mixer or wooden spoon, beat until light and fluffy. Add lime oil; beat to combine.
• Gently fold in lime zest, salt, flour and coconut. Blend well.
• Lightly flour hands and roll dough into small, approx. 1-inch balls and place about 1 ½ inches apart on an ungreased baking sheet. Bake until puffy (not browned) and bottoms are just golden, about 15 min. Allow cookies to cool on baking sheets for about 5 min.
• Meanwhile, combine coating ingredients in a quart- or gallon-size plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely.

Mojito Jammies

Mojito Jammies

These lime-flecked butter cookies filled with mint jelly take their name from the popular Cuban cocktail known as the Mojito. Made with the same lively combination of lime, mint and Island Rum, these charming cookies brighten any holiday cookie tray.

Makes 2 dozen sandwich cookies

Ingredients

Cookies

• ¾ cup sugar
• 1 (tablespoon) tbsp. lightly packed grated lime zest
• ¼ (teaspoon) tsp. salt
• 2 ½ cups all-purpose flour
• 1 cup (2 sticks) unsalted butter, cut into ½-inch pieces, cool but not too firm
• 2 (tablespoon) tbsp. cream cheese
• 1 large egg yolk
• 2 (teaspoon) tsp. rum (or 1 ½ (teaspoon) tsp. pure vanilla extract)
• ¼ (teaspoon) tsp. peppermint extract

Filling

• ¾ cup mint jelly
• 1 (tablespoon) tbsp. rum or water
• 1 (teaspoon) tsp. sugar
• Confectioners’ sugar, for dusting

Preparation

• Combine the sugar and lime zest in a food processor fitted with the metal blade or in a bowl with a wooden spoon. Add the salt and flour, mix to combine.
• Add butter and cream cheese; mix until dough resembles coarse sand. Add egg yolk, rum (or vanilla) and mint extract. Mix until the dough clumps together. Transfer to a large mixing bowl and knead with your hands until it holds together in a ball. Divide dough into two disks, wrap in plastic wrap, and refrigerate for 20 to 30 min.
• Preheat the oven to (approx. 180 °C) 350 °F with the oven racks in the upper and lower thirds. Line two baking sheets with parchment paper or butter them evenly.
• Working with one disk at a time, roll out the dough to 1/8-inch thickness between sheets of lightly floured wax or parchment paper. Slide the rolled dough, still between sheets of paper, onto a baking sheet, and chill for 10 to 20 min. Remove top paper – carefully turn over and remove remaining paper.
• Using a 2- to 2 ½-inch cookie cutter, cut the dough into shapes and place about 1 ½ inches apart on the prepared baking sheets. Cut a hole out of the center of half the cookies to make a window for the filling. Gather remaining dough scraps into a ball, reroll and cut into shapes. Do this only once.
• Bake, rotating the baking sheet about halfway through, until lightly golden, 10 to 15 min. The top cookies with the cutout centers will bake more quickly. Let the cookies cool on a wire rack.
• Combine mint jelly, rum (or water) and sugar in a small saucepan over medium heat. Simmer for 2 to 3 min., cool to room temperature.
• Using a small strainer or sugar shaker, dust the top halves of the cookies (the ones with the holes in the centers) with confectioners’ sugar. Place about ¾ teaspoon of mint jelly onto a cookie bottom, smearing it lightly around the whole cookie leaving a small mound in the center. Top with a sugar-dusted half.

Courtesy of ARA Content

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