Entertaining – Page 4 – Mollie's Kitchen

Amp up your BBQ with Hak’s BBQ Sauce (Recipes for Hak’s Ribs & Backyard Burger)

June 18, 2013 by Tim Bratton 0 comments

Master Chef Sharone Hakman‘s line of gourmet BBQ sauces can add excitement to any dish from burgers to Brussels sprouts. They are fantastic for grilled meats, but they also shine as a marinade, with veggies or even in cocktails!

Whether you choose Chipotle Bourbon, Habanero Pineapple or Thai Chile Tamarind, each sauce is handcrafted to perfection with a complexity of layers and counterbalanced flavors. Try one of Hak’s recipes that follow, or substitute Hak’s BBQ Sauce next time you fire up ..read more

Deli

All About Black Beldi Olives

May 31, 2013 by Tim Bratton 0 comments

Dry-cured black olives of the Beldi variety are harvested late in the season at their fullest ripeness, developing a dense, rich, fruit flavor and dramatically dark color. They are sundried to perfection, and this dry cure creates the delicate, wrinkled, shiny skin with a meaty texture.

One of the best ways to serve Black Beldi olives is as a component to a grain salad. The deep flavors of the olive pair nicely with the subtlety of grains such as couscous or bulgur wheat. Additional ..read more

Deli

All About Red Peppadew Peppers

May 29, 2013 by Tim Bratton 0 comments

The red peppadew is a sweet piquante pepper cured in a sweet and sour brine. The result is an adventurous combination of sweet, sharp, savory and spicy flavors. Peppadews are available in both mild and hot varieties, both of which have the crisp texture of the familiar hot pepper. However, the flavor profile is entirely different than a hot pepper and the seeds are always removed.

One of the best ways to serve peppadews is as a quick appetizer. Simply leave them whole and ..read more

Produce

Recipe: Apple, Pear and Goat Cheese Salad

May 9, 2013 by Tim Bratton 0 comments

Adding fruit such as pears and apples to your salad can add lots of extra flavor and texture. This elegant Apple, Pear & Goat Cheese Salad highlights Taylor’s Gold pears, accented by a creamy goat cheese sauce and a sweet apple walnut vinaigrette. Tip: Prepare all of the components ahead of time and assemble just before serving.

Keep reading for the recipe.

Deli

Porchetta: The Original Pork Roast

May 7, 2013 by Tim Bratton 0 comments

Crackling skin. Succulent meat. What’s not to love? These days, chefs and home cooks around the country are rediscovering porchetta. You can find it on menus, food carts and even in the oven of a very thoughtful friend kind enough to share the goodness with you.

The country’s recent and burgeoning love affair with this Italian pork roast is just the latest chapter in the grand history of porchetta.

Bakery

Recipe: French Macarons with Raspberry Filling & Pistachios

May 3, 2013 by Tim Bratton 0 comments

Macarons are crispy, nutty pastries that originated in France. Featuring a light and crunchy exterior and a sweet inside filled with Bonne Maman Preserves, this unique treat looks as good as it tastes. Every bite is a delicious contrast of soft and crisp. They’re perfect for entertaining – afternoon tea, anyone?

Keep reading to learn how to make French Macarons with Raspberry Filling & Pistachios!

Butcher

Two Favorite Preparations for Filet Mignon

May 3, 2013 by Tim Bratton 0 comments

A restaurant-quality Filet Mignon dinner is accessible to any home cook. When you start with a high quality cut of meat like Filet Mignon, you only need a simple preparation to enhance the natural flavors.

Our go-to method is pan frying our Filet Mignons, then using the pan juices to make a reduction sauce. Adding some butter to the sauce at the last minute does wonders for creating that rich, velvety mouthfeel you expect from a professional chef.

Ready to treat yourself to a ..read more

Specialties

Recipe: Crêpes with Bonne Maman Preserves

May 2, 2013 by Tim Bratton 0 comments

Crêpes with Bonne Maman Preserves are delicious for breakfast as well as snacks & desserts. Crêpes are thin pancakes made with a flour-based batter. This famous French dish is loved around the world and often comes folded and filled with all sorts of sweet fillings.

Crêpes are easy to make: simply cook a basic batter in a frying pan and fill it with your favorite flavor of Bonne Maman Preserves or Jelly. The full flavor and fruity texture of Bonne Maman complement ..read more

Cheese, Deli

A French Picnic Basket for Mother’s Day

April 8, 2013 by Tim Bratton 0 comments

Mollie Stone’s is celebrating “Springtime in Paris” by highlighting authentic French cheeses, charcuterie, jams, wines, baked goods and more. With Mother’s Day coming up, we thought it would be fun to transport Mom’s taste buds to Paris for a day with a picnic basket filled with French goodies.

Invite Mom to your favorite park on Mother’s Day to enjoy a leisurely afternoon of good conversation while snacking on good food. Keep reading for our list of must-haves for a perfect French ..read more

Seafood

Recipe: Easy Seafood Paella

February 1, 2013 by Tim Bratton 0 comments

Like tapas, paella is a traditional Spanish food that is customizable to your preferences. Mollie Stone’s is now offering Aneto Broth, a flavorful cooking base made in Spain that ensures a perfect paella every time.

This recipe comes to us from Chef Abel Monago, a young chef from Manresa in Barcelona and chief Cook of Research & Development for the Aneto Soup Company. He has more than 10 years experience cooking traditional Spanish cuisine, as well as contemporary and modern cuisine.

Keep reading ..read more

Tag: Entertaining