Ocean Spray announced the 2008 winners of the second annual Ultimate Cranberry Recipe Contest who will each receive a $25,000 grand prize. Consumer and foodservice professionals nationwide were challenged with developing innovative cranberry concepts highlighting the versatility of this quintessential American fruit. Michael Cohen of Los Angeles, Calif. is the winner of the consumer contest with his “Roasted Cranberry Quesadillas” recipe and Justin Ward from the Art Institute of Atlanta in Atlanta, Ga. is the foodservice winner with his “Pork Tenderloin with Cranberry Mole and Cranberry Salsa” recipe.
The holiday season will be a little more delicious this year for Cohen and Ward. Both grand prize winners were awarded checks yesterday evening by head judge Chef Tyler Florence during a private cocktail function at 620 Loft & Garden in New York’s Rockefeller Center®. The reception was held in conjunction with the debut of Ocean Spray’s “Bogs Across America” tour, which brings more than 2,000 pounds of cranberries to a free-standing bog in Rockefeller Center®.
Home cooks with original cranberry recipes were invited to enter the consumer component of the contest, while the foodservice portion of the contest was open to all food professionals with a passion for cranberries, from established chefs to recent culinary graduates. The contest attracted recipes displaying the fruit’s true versatility including festive drinks, decadent desserts and tasty tarts and tapas.
“Michael Cohen and Justin Ward illustrated the cranberry’s year-round versatility and the fruit’s unique flavor. With more than 2,000 entries in the Ultimate Cranberry Recipe Contest, the team at Ocean Spray was truly impressed by the variety and originality of the recipes submitted by both home cooks and foodservice professionals,” said Ken Romanzi, chief operating officer of Ocean Spray.
Recipes were judged based on creativity, use of product, taste, overall appearance and ease of preparation. The esteemed panel of judges, including acclaimed Chef Tyler Florence, Associate Food Editor Michael Tyrell from Family Circle and noted Kroger chef, Brian Whisman, narrowed the top four finalists in each category who competed in cook-offs at DeGustibus Cooking School in New York City.
The winning recipes along with the top four finalist recipes from each category are also featured on www.oceanspray.com and www.oceansprayfoodservice.com.
Roasted Cranberry Quesadillas
Recipe by: Michael Cohen
INGREDIENTS
3 cups chopped Ocean Spray® Fresh or Frozen Cranberries
3 tablespoons dark brown sugar
11/2 tablespoons vegetable oil
11/2 teaspoons finely chopped orange zest
1/4 teaspoon ground cinnamon
6 ounces cream cheese, softened
6 (8-inch) flour tortillas
1 1/2 to 3 tablespoons butter
Maple syrup for drizzling
Mint sprigs
Vanilla ice cream, if desired
DIRECTIONS
Preheat oven to 350 degrees F. Combine cranberries, brown sugar, oil, orange zest and cinnamon in 11x7-inch baking dish; toss until mixed. Spread mixture evenly in dish and bake for 30 to 40 minutes or until cranberries are tender, stirring occasionally.
To assemble quesadillas, spread 1/4 of the cream cheese over each tortilla almost to edges. Top 3 of the tortillas evenly with roasted cranberry mixture. Place remaining 3 tortillas cheese side down over cranberry mixture.
Melt 1 tablespoon of the butter in large heavy skillet over medium heat. Place 1 of the quesadillas in skillet, pressing down firmly with metal spatula. Cook 3 to 4 minutes or until golden brown, carefully turning once. Add another tablespoon butter to skillet if necessary. Cook remaining quesadillas.
To serve, cut each quesadilla into 4 wedges. Place on serving plates and drizzle with desired amount of maple syrup. Garnish with mint and serve with ice cream if you like.
Makes 6 servings
Pork Tenderloin with Cranberry Mole and Cranberry Salsa
Recipe by: Justin Ward, Art Institute of Atlanta
INGREDIENTS
Mole
3 ounces Ocean Spray® Cranberry & Chocolate Trail Mix
1/4 cup chopped red onion
3/4 tablespoon chili powder
1/2 cup water
1/3 cup Ocean Spray® Jellied Cranberry Sauce
1/2 to 1 teaspoon kosher salt
Salsa
1/2 cup chopped Ocean Spray® Craisins® Sweetened Dried Cranberries
1/2 cup peeled, seeded, diced cucumber
1/4 cup diced red onion
2 tablespoons chopped fresh cilantro
Juice of 1 lime
1/2 tablespoon Ocean Spray® Jellied Cranberry Sauce
Kosher salt and pepper to taste
Pork
2 12- to 14-ounce pork tenderloins, trimmed
1 tablespoon chili powder
1 teaspoon kosher salt
1/2 teaspoon ground pepper
6 fresh cilantro sprigs, to garnish
DIRECTIONS
Preheat oven to 350 degrees F.
To make mole: Place trail mix, onion and chili powder in 6-quart saucepan. Cook over medium-low heat, stirring frequently, for 6 to 8 minutes. Add water and cranberry sauce. Increase heat to medium. Simmer, stirring frequently, for 15 to 20 minutes or until mole is thickened. Place sauce in blender. Blend on high speed until smooth. Add salt to taste. Return mole to saucepan to keep warm.
To make salsa: Combine sweetened dried cranberries, cucumber, onion, cilantro, lime juice and cranberry sauce in large bowl. Mix well. Season to taste with salt and pepper.
To make pork: Place pork in large bowl. Rub with chili powder, salt and pepper. Place pork on oven rack with baking sheet underneath. Bake for 20 to 25 minutes or until internal temperature reaches 150 degrees F to 155 degrees F. Let stand for 5 minutes before slicing.
Ladle 3 ounces mole in center of each plate. Slice pork into 1/4-inch-thick pieces. Shingle 4 to 5 pieces over mole. Spoon salsa over pork, being careful not to cover all of meat. Garnish each plate with a cilantro sprig.
Makes 6 servings.
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Wednesday, October 8, 2008
Ocean Spray Announces $25,000 Ultimate Cranberry Recipe Contest Grand Prize Winners
Celebrate The Season With A Unique Mango Dessert
CC Note: Here's a great recipe to use for your upcoming dinner parties. You'll be getting rave reviews from your guests!
(NAPSI)-Let the taste of the sunny tropics update revered classics such as this simple Tiramisu. This is a great way to share a bright, tropical dessert with friends even as the weather turns cold. This creamy Mango Rum Tiramisu layers the richness of mascarpone cheese, vanilla yogurt, whipping cream and lady-fingers with the extra flavor dimension of fresh mango.
Available year-round, mangos can be the star of any occasion. Not only do mangos sparkle in a variety of dishes and beverages, but they are an excellent source of vitamins A and C and a good source of fiber. Try this delicious new take on a classic and discover another reason why mangos are the world's most popular fruit.
For more recipes and instructions on how to select and cut a mango, visit www.mango.org.
Mango Rum Tiramisu
8 Servings
Prep time: 25 minutes
Chill time: 6 to 24 hours
1 (8-ounce) container mascarpone cheese
1 (6-ounce) container vanilla yogurt
6 tablespoons sugar
½ cup heavy whipping cream
⅓ cup mango nectar*
¼ cup rum
18 split (36 pieces) small, soft ladyfingers
2 small, ripe mangos, peeled, pitted and thinly sliced, divided
¼ cup shaved white chocolate
Mint leaves
In a medium bowl, beat mascarpone, yogurt and sugar until smooth. In a separate bowl, beat cream until stiff peaks form. Carefully fold whipped cream into cheese mixture; set aside. Combine nectar and rum in a shallow dish. Quickly dip each side of the ladyfingers into the mango mixture. Place half of the ladyfingers in the bottom of an 8-inch glass baking dish so they fit tightly. Spread half of the cream mixture, then top with ¾ of the mango slices. Repeat ladyfinger and cream layers, then sprinkle with chocolate. Cover tightly and chill for 6 to 24 hours. Cut into 8 pieces; garnish with remaining mango slices and mint leaves. May be served refrigerated or frozen.
* Can be found in the fruit juice aisle at your local supermarket.
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Tuesday, October 7, 2008
Create A Beautiful, Inexpensive Soup In A Few Easy Steps
CC Note: Butternut Squash is a favorite of our staff. This recipe has been given the coveted Fayette Front Page 4 chocolate covered strawberries award.
(NAPSI)-Cooking for a special occasion can take all day in a hot kitchen and require costly ingredients, which many of us on a budget can't afford.
This Butternut Squash Soup can begin a spectacular meal. The secret is in the easy-to-make mixture of chives and cooking oil. (Your food processor does all the work for you.) Chives taste like a sweeter, milder version of an onion. That hint of oniony flavor adds spark. If you prefer, leave the peel on the potatoes for a thicker, heartier soup.
Add a few slices of French bread on the side and you have a quick and easy low-cost starter for your special occasion.
Butternut Squash Soup with Chive Oil
Ingredients:
⅓ cup LouAna vegetable or canola oil
7 cups (½-inch) cubed, peeled butternut squash
1½ cups (½-inch) cubed, peeled russet potato
1½ cups chopped onion
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
3 cups fat-free, less-sodium chicken broth
2 cups half-and-half
Chive Oil:
½ cup vegetable or canola oil
1 (1-ounce) package fresh chives
Preparation and Cooking:
Heat oil in a large Dutch oven (or another thick-walled iron cooking pot with a tight- fitting lid) over medium-high heat. Add squash, potato, onion, salt, pepper and nutmeg to pan; sauté 3 minutes, stirring occasionally.
Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.
Remove from heat; let stand 15 minutes or until cooled slightly.
Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl. Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.
Combine ½ cup oil and chives in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids. Drizzle about 1 tablespoon chive oil over each serving.
Serves six people.
Visit www.louana.com for more recipes and cooking tips.
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Monday, October 6, 2008
McCormick & Company Has Recalled McCormick Enchilada Sauce Mix Due To Unlabeled Milk Ingredients
McCormick & Company, Incorporated has announced a voluntary recall of McCormick Enchilada Sauce Mix with UPC Code 52100091600 sold under the McCormick brand. The McCormick Enchilada Sauce Mix contains undeclared milk ingredients. People who have allergies to milk run the risk of serious or life threatening allergic reactions if they consume this product.
The McCormick Enchilada Sauce Mix was distributed to grocery stores nationally beginning on September 17, 2008. The product comes in 1.5 oz. pouches with an expiration date of "best by" AUG2910CH. The date is found printed in black on the back, bottom left of the pouch.
The recall was initiated after it was discovered that product containing the milk ingredient was distributed in packaging that did not reveal the presence of milk as an ingredient.
No illnesses or allergic reactions have been reported to date. No other McCormick products are involved in this recall.
All grocery outlets that sell McCormick Enchilada Sauce Mix (UPC Code 52100091600 with expiration date "best by" AUG2910CH) have been notified to remove the product from their shelves immediately, and consumers who have purchased this product should return it to the place of purchase for a full refund. Consumers with questions may contact McCormick at 1-800-632-5847.
This recall is being made with the knowledge of the Food and Drug Administration.
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Sunday, October 5, 2008
Get Ready for the Holidays with Greek Appetizers and Baklava!
St. Christopher’s Hellenic Orthodox Church Philoptochos Society will be having their annual Greek Appetizers and Baklava sale just in time for your holiday entertaining. They will be offering Spanakopita (a filo pastry filled with spinach, feta and onions) and Tiropita’s (a filo pastry filled with cheeses and herbs) for $10.00 per dozen and Baklava (a filo and nut filled sweet pastry) for $18.00 per dozen. The pita’s are already prepared and frozen, all you have to do is pop them in the oven for 20 minutes and you have a flaky, warm delicious appetizer for your friends and family to enjoy. Having these tasty appetizers in the freezer and the baklava will save you time during the busy Thanksgiving and Christmas holidays.
Order deadline is October 29th and pickup dates are November 14th from 3 -6 pm and November 15th from 9am – 12 pm at St. Christopher’s Hellenic Orthodox Church at 313 Dividend Drive, Peachtree City. A
ll proceeds from this fundraiser will be used for the charities that Philoptochos supports, such as Fayette County DFACS, Fayette Samaritans, and St. John the Wonderworker Loaves and Fishes program in Atlanta, International Orthodox Christian Charities, St. Basils Academy in Garrison NY and the Children’ Medical Fund, just to name a few.
To order please see our website at www.saintchristopherhoc.org or helenngeorge@comcast.net or call 770-486-6580. We thank you for your support!
Tricked-Out Popcorn Treats
(NAPSI)-Halloween is the one time of the year you have the pleasure of eating candy corn, of pulling slimy innards from a pumpkin and roasting its seeds afterwards, and of throwing a costume party to exercise your creative genius.
If you celebrate the season, the following recipe may appeal to your inner child since it includes both candy corn and popcorn. Popcorn is another fall favorite, so well loved that October is officially National Popcorn Poppin' Month.
You can conjure up the spirit of Halloween past with this recipe for Halloween Heaven. Reminiscent of the popcorn ball--a onetime Halloween staple--this recipe builds on the basic marshmallow and popcorn structure by adding peanut butter for a little flavor and protein kick and then just the right amount of candy corn for holiday pizzazz.
Halloween Heaven
8 cups air-popped popcorn
7 ounces marshmallow cream
½ cup reduced-fat peanut butter
1 cup candy corn
Combine marshmallow cream and peanut butter in a large bowl; mix until smooth.
Stir in popcorn and candy corn and mix until coated evenly.
Drop by heaping spoonfuls on wax paper or nonstick surface and allow to cool. Store in airtight container.
Looking for a quick, healthful alternative to handing out candy this year?
Try your hand at creating these festive treats featuring healthful, whole grain popcorn.
Haunted Popcorn Hands
Clear polyethylene food-service gloves
Candy corn
Popcorn
Ribbon or yarn
Place 1-3 pieces of candy corn at the end of each finger (depending on size of glove), pointy side first, to make fingernails. Fill the glove with popcorn and tie it off with ribbon or yarn.
For tasty recipes, fun facts, popcorn trivia and more, visit www.popcorn.org.
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Friday, October 3, 2008
Share Smart Recipes To Win
(NAPSI)-As food prices rise, Americans are finding smart ways to feed their family without spending a lot of cash. Now a contest celebrates that thrifty culinary creativity by awarding gift cards, food and even a taste of fame to entrants who submit winning recipes that will feed four for $10.
A Growing Problem
Prices for household necessities such as milk, eggs, bread and flour rose sharply during the past year, at near double-digit rates, according to the U.S. Department of Labor. Egg prices grew as much as 40 percent and milk jumped more than 25 percent. Even Red Delicious apples climbed from 96 cents a pound in 2006 to $1.16 per pound in 2008.
As a result, people have found ways to stretch their family dollar-whether it's buying foods in bulk or growing their own vegetables.
Smart Solutions
A contest, called "Feed 4 for $10," sponsored by Success Rice, encourages people to share quick-and-easy recipes prepared on a budget. The best recipes will be published at SuccessRice.com, and the top 10 winners will receive a variety pack of Success Rice. The top three winners will also receive gift cards.
The first-place winner will be awarded a $500 gift card. The second- and third-place winners will receive $250 and $100 gift cards, respectively. All 10 winners will receive a variety pack of rice, including Brown, White and Jasmine.
The winning recipes, which must be a main dish and ready in 30 minutes or less, will be selected based on taste, creativity, appearance and ease of preparation. All recipes must include any Success Rice product (White, Brown or Jasmine). Entries must be in the standard recipe format, including a list of ingredients and measurements, cooking directions, cooking times and number of servings. The recipes must be original and not previously published.
More information, including contest entry conditions, can be found at www.SuccessRice.com/ feed4for10. Contest entries must be received by December 28, 2008.
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Thursday, October 2, 2008
Sweet Cherry Sorbet Is A Seasonal Star
(NAPSI)-For a festive finish to a holiday menu, consider a lightly sweetened and deliciously tangy cherry sorbet.
As brilliantly colored as a poinsettia or a winter berry, this dish is scrumptious served with assorted chocolates and cookies. Or, you can garnish each serving with slivered almonds and chocolate chips.
When entertaining visitors or holiday guests, it's a good idea to keep a bag or two of frozen cherries on hand. It's a quick way to add the fresh taste of summer to smoothies, quick breads or simple desserts such as cherry crisp or pie. Or, just serve thawed cherries topped with ice cream or whipped topping.
Sweet Cherry Sorbet
Serves 6
½ cup hot water
½ cup sugar
½ cup pineapple or cherry juice
½ teaspoon vanilla extract
¼ teaspoon rum extract, optional
1 16-oz. bag frozen pitted dark sweet cherries, thawed, juices reserved
Stir first 5 ingredients in medium bowl until sugar dissolves; set aside.
Coarsely chop cherries and reserved cherry juices in food processor. Add sugar mixture; blend until smooth.
Pour cherry mixture into ice cream maker and follow manufacturers instructions. When done, transfer sorbet to tightly covered container; freeze until solid, at least 3 hours. Recipe can be doubled and made 2 days ahead. Keep frozen.
NOTE: If you don't have an ice cream maker, pour mixture into 9-inch square pan; freeze 1½ hours or until edges are solid but center is slushy. Spoon frozen mixture into processor; process to a course texture. Pour back into pan; freeze an additional 1½ hours. Process again. Transfer to a covered container and freeze 3 hours or longer.
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Wednesday, October 1, 2008
Kelly Ripa and Electrolux Kick Off Holiday Season, Launching Quest for the Perfect Turkey
PRNewswire/ -- From forgotten giblets to failed attempts at brining, everyone -- even the savviest, most seasoned cook -- has a turkey tale to tell.
This holiday season, in their quest for Perfect Turkey, Kelly Ripa and Electrolux are teaming up to give families everywhere the opportunity to share their most memorable turkey-related tale for the chance to win a new wall oven or range with a Perfect Turkey(TM) button from Electrolux.
"We know everyone has a turkey tale to tell, and we're on a quest to find the most memorable - the funniest, quirkiest, most endearing - stories out there," said Ripa. "The quest for the perfect turkey is something we all relate to - I can still remember the time I tried brining my bird. Let's just say the experience is something my family will never forget."
To share their most memorable turkey moment, consumers are encouraged to visit electroluxappliances.com where they can upload a photo or video or share their turkey tale in their own words. Everyone who tells their tale will be automatically entered for a chance to win a new wall oven or range with a Perfect Turkey(TM) button from Electrolux. The Quest for Perfect Turkey begins on October 1 and runs through November 14 exclusively at electroluxappliances.com.
According to Electrolux President and CEO, North America, Keith McLoughlin, Electrolux developed the Perfect Turkey(TM) button in response to a consumer insight that revealed that while everyone loves the idea of a perfectly roasted, moist and delicious turkey, particularly around the holidays, the reality often falls short of expectations.
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Tasty Turkey Recipes That Won't Break The Bank
(NAPSI)-More consumers are looking for ways to improve their diets, but people generally associate healthful meal options with higher prices. With the daunting economy, preparing nutritious meals may seem more challenging than ever. But there is a delicious solution: turkey.
Turkey is an inexpensive, nutritious alternative to higher-priced items such as steak, fish and seafood, and it is a more healthful option than chicken. In fact, turkey thighs and drumsticks have 30 percent less fat and fewer calories than the same chicken parts. And while many consumers may think of it only around Thanksgiving time--or as a hamburger substitute--turkey is an ingredient that works well in many tasty and nutritious recipes.
"Turkey, in its various forms and preparations, should be a staple on everyone's grocery list," suggests Christine Palumbo, a member of the American Dietetic Association. As a registered dietitian and nutrition expert, Palumbo focuses on weight management, functional foods, heart disease, diabetes and cancer prevention, and overall wellness. "It is one of the leanest proteins and can be used as a substitute for meat in almost any recipe. It maintains great flavor and helps reduce the amount of saturated fat, calories and carbohydrates as part of a healthier everyday lifestyle."
HoneysuckleWhite.com and ShadyBrookFarms.com feature nutritious turkey recipes that are realistic for families on tight budgets. Most can be prepared quickly and for less than $15! Filled with zesty flavors, the recipes use a variety of turkey cutlets, tenderloins, sausages, patties and lean ground meat. Visit the Web sites and find plenty of nutritious recipes like this one:
Spicy Turkey Tostadas
Servings: 4
Prep Time: 15 minutes
Total Time: 25 minutes
Total estimated cost: $12.45
1 package (about 1 pound) Honeysuckle White® or Shady Brook Farms® 93/7 Lean Ground Turkey
1 (8-ounce) can tomato sauce
1 tablespoon chili powder
8 (5-inch) tostada shells
4 cups shredded cabbage or precut cole slaw
2 tablespoons lime juice
1 teaspoon peanut or olive oil
2 tablespoons roughly chopped cilantro
4 plum tomatoes, chopped (about 1 cup)
Preheat oven to 325°F. In a medium skillet, combine turkey, tomato sauce and chili powder. Simmer over medium heat, breaking up meat with a spoon, until meat is fully cooked, about 6 minutes. Meanwhile, bake tostada shells in oven until crisp, about 6 minutes. In a bowl, toss cabbage with lime juice, oil and cilantro. Place a layer of turkey mixture on each tostada. Top with cabbage mixture and sprinkle with tomatoes.
Recipe Nutrition Facts
Serving size: 335g; Calories per serving: 322; Calories from fat: 131; Total fat: 15g; Saturated fat: 4g; Cholesterol: 81mg; Sodium: 509mg; Carbohydrate: 25g; Fiber: 5g; Sugars: 6g; Protein: 26g.
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