taste of home_2012 _edition

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PLATTSBURGH TASTE OF HOME 2012 3

Meet Taste of HomeCulinary SpecialistMichael Barna!

Michael is a born entertainer who loves sharinghis talents with hisaudiences. “I love

being on stage, entertaining,and sharing my love ofcooking,” exclaims Michael.“It’s all about bringing thefamily back to the table.” Hislove of family food can betraced back to his grand-mother ’s Hungariancooking, which hedescribes as “com-fort food fromloving hands.”

Michael hasbeen cookingsince he was13, and earnedhis AssociateofOccupationalStudies degreefrom theCulinaryInstitute ofAmerica (CIA) in Hyde Park, New York. He has facilitat-ed private and online cooking classes, appeared in localand national television commercials, and been featuredin national recipe showcases. Michael has helped openthree gourmet casino restaurants in Atlantic City andspent time as Executive Sous Chef at a prestigious 5Diamond 4 Star hotel in Philadelphia before becomingthe Executive Chef for a major national gourmet special-ty food shop. As if those accomplishments weren’tenough, he has even worked as a culinary hand model!

Michael enjoys the simple pleasures (Captain Crunchis a favorite treat of his), but also believes that goodfood comes from the work you put into it, noting that“the best things come from the five percent you put inafter you think you’re done.”

When not “wowing” attendees at Cooking Schoolshows, Michael loves drumming, motocross, watchingclassic vintage movies and enjoying great food.

Introducing the LIGHT Way to Do Sweet —

Domino® Light and C&H®Light Sugar & Stevia Blend


The makers of Domino® Sugar and C&H® Sugarintroduce the newest product to their family ofsweeteners, Domino® Light and C&H® Light.

The new Light products are an all-natural blend of purecane sugar and stevia, with half the calories of sugar. Byblending pure cane sugar with naturally sweet stevia,and a natural flavor to enhance the taste, Domino Foodshas created a delicious light sweetener with no artificialingredients.

The stevia plant has been used for centuries as asweetener. Pure cane sugar and zero-calorie stevia cometogether in Domino® Light and C&H® Light to createthe ideal sweetener – a perfect sweet taste and half thecalories of sugar.

Both brands, Domino® Light and C&H® Light, areavailable in two package sizes, a 40-count packet boxand a 2 lb. re-sealable pouch.

The 40-Count packet box is convenient for quick, por-tion control servings for beverages or for sprinkling onfruit or cereal. Individual packets of our sugar and ste-via blend are ideal for travel, in offices, or for everydayconvenience. Domino® Light and CH® Light packets area perfect, low-calorie sweetener solution, with only 5

calories per packet.

The 2 lb. pouch offers the sweetness equivalent of a 4lb. bag of sugar and is ideal for baking or for everydaysweetening. The re-sealable pouch makes scooping andstoring easy and mess-free. And it’s easy to convert yourrecipes—just replace 1 cup of sugar with 1/2 cup ofDomino® or C&H® Light Sugar & Stevia Blend to light-en your recipe by 350 calories.

“With most lower-calorie sweetener substitutes, bak-ing success can be limited. Domino® and C&H® Lightmake baking lower-calorie recipes easier, with betterquality and without forgoing taste,” states DominoFoods Vice President of Sales and Marketing, MariaMachita.

Ms. Machita goes on to explain how Domino Foodscreated the unique sweetness of their new product, “Weadded a natural flavor to enhance the taste of Domino®and C&H® Light, which makes baked goods taste sogood.”

Find baking tips plus light and delicious recipes usingDomino® Light and C&H® Light, at:dominosugar.com/light –and– chsugar.com/light

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Yield: 4 Servings

Pudding1/4 cup plus 1 Tbsp. - Domino® or C&H® Light1/4 cup - unsweetened cocoa powder1/4 cup - cornstarch2 cups - 1% milk1 tsp. - vanilla extract

In a small saucepan, whisk together all dry ingredients. Whisk in milk, 1/2 cup at a time, until com-bined. Place over medium heat, and continue to whisk until the pudding becomes thick and begins tobubble. Remove from heat andwhisk in vanilla. Pour intomedium-sized bowl or individ-ual serving bowls. Place a pieceof plastic wrap on the surface toprevent a skin from forming.Chill for at least 2 hours. Servewith fresh whipped cream.

Whipped Cream1 cup - heavy cream1 to 2 Tbsp. - Domino® or C&H® Light1/2 tsp. - vanilla extract

In a large bowl, whip creamwith an electric mixer on medi-um speed until soft peaks arejust beginning to form. AddDomino® or C&H® Light andvanilla; increase speed slightlyuntil stiff peaks form.

Light Chocolate Pudding & Whipped Cream


It’s no secret Eggland’sBest (EB) is proud tohold their eggs to the

highest standards of fresh-ness, taste, nutrition andquality.

From feeding their hens anall-natural, vegetarian diet,to creating a strict qualityassurance program, to localizing production, Eggland’sBest is always striving to deliver consumers the freshestpossible eggs that are superior in taste and nutrition.

In fact, the distinctive “EB” stamp assures consumersthey are purchasing a superior egg that contains 25 per-cent less saturated fat, 10 times more vitamin E, twicethe amount of vitamin D, and double the amount ofomega-3 fatty acids, when compared to ordinary eggs.Additionally, EB eggs are a good source of vitamins B2(riboflavin), B5, and B12.

The commitment Eggland’s Best withholds to produc-ing a better egg, has resulted in many prestigiousawards including the Gold Medal for superior taste,appearance and freshness from The American Masters of

Taste for the last 10 years,the Good Housekeeping Sealfrom Good HousekeepingResearch Institute, one of the25 Healthiest Foods forWomen by PreventionMagazine (2010), one of theBest Packaged Foods byPrevention magazine (2012),Best Grab-and-Go Breakfast

Food by Health magazine (2011) one of the Top 125Foods for Men in the Men’s Health annual nutritionawards for seven consecutive years (2005-2011) and oneof the top 125 Best Packaged Foods for Women accord-ing to Women’s Health magazine for three years (2008,2010, 2011).

Eggland’s Best eggs are certified as Kosher and areavailable in the following varieties: large, extra large,jumbo, cage free, organic, hard-cooked, and liquid eggwhites.

If you’re in the mood for a sweet and savory recipe,try this Pear & Vanilla French Toast Bake recipe courtesyof Eggland’s Best:

The #1 Branded Egg in the United States

Yield: 16 servingsPrep Time: 15 Minutes (1 hour refrigerate time)Cooking Time: 40 minutes

Ingredients• 12 slices of bread, cut into small cubes• 8 Eggland's Best eggs (large)• 3/4 cup fat-free half & half• 2 teaspoons vanilla extract• 2 tablespoons sugar• 1 1/2 teaspoons ground cinnamon• 2 pears, peeled and sliced thin• 1/2 cup light brown sugar, packed• 2 tablespoons butter• 1/2 cup chopped walnuts (optional)

Preparation:• Spray a 13” x 9” casserole dish with cooking spray and set aside.• Cut bread into cubes and set aside to dry out slightly.• In a large bowl, whip eggs, half & half, vanilla, sugar, and cinnamon until eggs are foamy; set aside.• In a large skillet, melt butter and brown sugar over medium heat until sugar begins to lightly bubble. Remove from heat and place sliced pears in skillet, stirring until pears are coated with the brown sugar mixture.

• Arrange half of the bread mixture on the bottom of the casserole dish; spread pears on top of bread, then layer remaining bread over pears. • Pour egg mixture over bread & pear layers, using a spatula or wooden spoon to gently press down on the bread to allow egg mixture to soak in.• Cover dish tightly with plastic wrap and refrigerate for 1 hour. • Remove from refrigerator when you are ready to bake, and let it stand at room temperature for 30 minutes before baking. If you are using walnuts, sprinkle walnuts over the top before baking.• Bake uncovered at 350 degrees F for 40 minutes or until eggs are set and bread is puffed up. Cool slightly before serving.

Tips:• You can replace the walnuts in this recipe for pecans or almonds.• Serve with powdered sugar, maple syrup, or fresh whipped cream.

Nutrition:Serving size 1 Serving. Calories 148, Fat 5g (34% calories

from fat), Cholesterol 77mg, Sodium 134mg, TotalCarbohydrate 19g, Dietary Fiber 1g, Protein 5g

Pear & Vanilla French Toast Bake ***Original recipe by Eggland's Best

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Johnsonville Sausageannounced it willteam up with Taste

of Home Cooking Schoolto bring confident cooksnew and delicious ways toadd flavor to family mealsthroughout the fall.

Johnsonville ItalianSausage – available inboth links and groundform – is a versatile ingre-dient that can add deli-cious flavor to a host ofdifferent recipes. Whileother meats require saucesand spices to flavor a dish,Italian Sausage brings theflavor all on its own.

Made with only premium cuts of pork and the perfectblend of spices since 1945, Johnsonville Italian Sausagebrings the level of quality confident cooks are lookingfor when creating their families’ favorite “keeper”recipes. Whether it’s elevating the flavor in your fami-ly’s traditional lasagna, or adding some kick to tradi-tional sausage stuffing at the holidays, JohnsonvilleItalian Sausage is the perfect choice.

Try Johnsonville’s Italian Meatballs recipe with yourfamily tonight. This delicious dish is sure to bringeveryone in your house together for some quality familytime.

Johnsonville Italian Sausage and Taste OfHome Bring New Flavor to Traditional Dishes

Yield: 6 servingsPrep Time: 25 minCook Time: 20 min

Ingredients:• 1 pkg. (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage• 1 egg, lightly beaten• 1/3 cup dry bread crumbs• 1/4 cup Parmesan cheese, grated• 1/4 cup milk• 1/4 cup onion, finely chopped

Preparation:1. Preheat oven to 350oF.2. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion.3. Remove sausage from casings.4. Add sausage to the bread crumb mixture and mix well.5. Shape into 20 meatballs; arrange on a shallow baking pan.6. Bake for 20 minutes or until meatballs are cooked through

(160oF).7. Serve with your favorite sauce and spaghetti.

Johnsonville Italian Meatballs

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8 TASTE OF HOME 2012 PLATTSBURGH PLATTSBURGH TASTE OF HOME 2012 9


If America had a sig-nature dish, it mightjust be the pulled

pork sandwich. This time-less favorite has alreadycaptured our hearts – soisn’t it time to discovernew favorites? Offeringample leftovers and deli-cious versatility, pulledpork is finally getting anew look and goingbeyond the bun.

New takes on pulledpork will revitalize andadd a flavorful dose ofcreativity to family meal-time. Once the pulled pork is prepared, it can beenjoyed throughout the week in so many ways — witheffortless wraps, salads, pizzas, vibrant tacos and more.

Wake up your everyday dinner routine with thesemouthwatering ideas from the National Pork Board:

• Pulled Pork Wrap: For an easy lunch, combinepulled pork, chopped romaine lettuce, Parmesan cheeseand Caesar dressing in a flour tortilla. If enjoying athome, warm the wrap in a sandwich press or skillet fora restaurant-quality touch.

• Pulled Pork Fried Rice: Put down that Chinesetake-out menu! Fried rice is a great way to use up left-over protein, rice and veggies. In this flavorful stir-fry,classic Americana meets Asia with a combination ofwhite or brown rice, pulled pork, diced vegies and alightly beaten egg.

• BBQ Pulled PorkPizza: Think past your basicpizza night with this sweetand savory take: top store-bought pizza dough withbarbecue sauce, your favoritecheese, pulled pork andsliced green onions. Bake onhigh heat until the cheese ismelted and the crust is gold-en brown.

• Pulled PorkScramble: Pulled pork forbreakfast? Absolutely. Addleftover pulled pork to ascramble of eggs, onions, bellpeppers and cheese. Servedalongside sliced tomatoesand buttered toast, it’ll feeljust like Sunday brunch —even on a Monday night.

To prepare perfectpulled pork, followthese simple tips fromthe National PorkBoard:

• The Cuts: Thebest roasts for prepar-ing pulled pork includethe hearty, succulentBoston Blade Roast(also known as theBoston Butt), whichcomes from the porkshoulder, and the lean-er, flavorful pork sir-loin roast, from thelower end of the loin.

• TheTemperature: For fall-apart pork, your best tools arepatience and indirect heat. If preparing the roast in theoven or on the grill, the ideal “low and slow” prepara-tion calls for temperatures between 250 and 300°F, for 1to 1 1/2 hours per pound. In a slow cooker, heat porkfor 6 to 8 hours on low or 4 to 5 hours on high.

• The Pull: When finished cooking, remove fromheat and let sit, covered in foil, for 10 to 15 minutes.“Pull” or shred meat with two large forks, and place in alarge baking dish or pan. Discard any remaining fat,drizzle with sauce if desired, and serve.

For more versatile pork recipes and inspiring tips,visit PorkBeInspired.com orFacebook.com/PorkBeInspired. Follow the NationalPork Board on Pinterest and Twitter @AllAboutPork.

Pulled Pork Goes Beyond The Bun

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Saladmaster® is a 66-year-old American based compa-ny and international direct marketer of healthy cook-ing solutions. Manufactured with pride in the heart-

land of the U.S.A., Saladmaster® is committed to their mis-sion “We teach people how to prepare healthy, deliciousmeals for their families using the right equipment and tech-niques.”

Bringing healthy meals to your family’s table is quick andeasy, made possible by several unique features of theSaladmaster® product:

• An audible Vapo-Valve™ alerts the chef to theprogress of the food being cooked. This technology allowsyou to cook at lower temperatures, retaining an average of93% of the nutritional value of your food. This translatesinto better tasting,healthier food for yourfamily.

• Detachable han-dle system allows you totake your meal from thestovetop to the oven tothe table for beautifulserving and easy cleanupas well as convenientstorage.

• State of the artengineering allows forcooking without nutri-ent-leaching water orcalorie added oil so onlythe most nutritious andappetizing food reachesyour family table.

• Saladmaster uses316Ti technology thatcombines 316 StainlessSteel with Titanium. Weare the only cooking sys-tem to use 316Ti steelmade from steel mills inthe U.S.A. andSwitzerland. Thisadvancement providesyou peace of mind,secure in the knowledge

that you are preparing meals for your family using thecleanest, safest materials available in the world today.Saladmaster® protects the quality, purity, color and flavorof food and resists chemical reaction with acids andenzymes in foods.

To learn more about healthy and nutritious food prepara-tion using Saladmaster or if you’re interested in a full timeor part time career opportunity go to www.saladmaster.comand click on “Find a Dealer”.

Saladmaster® Makes Nutrition Easy and Delicious

Lemon Dill Salmon with Vegetables

Contributor: Randy Pigeon; Wilsonville, Oregon, U.S.A. Saladmaster® Regional Manager

Prep Time: 5 minCook Time: 25 minYield: 4 servings

Ingredients:3 bunches fresh spinach, approximately 5-7 ounces, washed 2 cups cherry tomatoes, cut in half1 ½ pounds fresh salmon, rinsed and at

room temperature2 lemons, slice 1 lemon widthwise into

rounds and cut second lemon in half1 tablespoon fresh dill¼ teaspoons salt¼ teaspoon pepper

Directions:1. Place spinach in the bottom of the

Saladmaster® 11” large skillet and place 1cup of tomatoes on top of spinach.

2. Place salmon on top of tomatoesand squeeze lemon juice from 2 lemonhalves over the salmon. Sprinkle dill, saltand pepper over food in pan.

3. Top salmon with lemon roundsand place second cup of tomatoes oversalmon.

4. Cover and place burner on medi-um heat. Cook for approximately 15 min-utes.

5. Reduce heat to low and cook anadditional 7 minutes per 1-inch of thick-ness of the salmon or until center ofsalmon reaches desired level of doneness.

6. Serve with rice and fresh vegeta-bles

Tip: Saladmaster® thermal core construc-tion features the same thickness along thebottom and the sides of the pan. Thisassures that heat is distributed equallythroughout the entire pan, giving you betterand more consistent results. In addition, thewaterless technology allows you to maxi-mize flavor and nutrition.


Taste of Home offers cooks across the country theultimate online source for clever kitchen tools,cooking gadgets, Taste of Home Cookbooks and

more on ShopTasteofHome.com. Each item on the site iscarefully hand-selected by the Taste of Home team withthe goal of encouraging creativity in the kitchens of theworld’s largest community of home cooks.

ShopTasteofHome.com is a one-stop resource for allthings Taste of Home, whether cooks are looking forissues of the brand’s magazines or the massive collectionof cookbooks ranging from simple-to-create appetizers tofamily-friendly main dishes to show-stopping desserts.Each of the books on the site offers reader-submitted,test-kitchen approved recipes, tips and stories, as well asthe inspiring food photography that Taste of Home fanshave come to know and love. ShopTasteofHome.com alsofeatures a carefully curated selection of novel, useful andcreative kitchen toolsand gadgets that makecooking and bakingmore efficient. The siteoffers a 100% satisfac-tion guarantee; if cus-tomers are disappoint-ed with their purchas-es, they may return theitems at any time, noquestions asked.Shoppers are encour-aged to watch for spe-cial online sales andpromotions that makeTaste of Home cook-books and specialrecipe collections evenmore affordable.

“At Taste of Home,we know that today’shome cook is spendingmore time online, not

only researching recipe ideas, but searching for kitchentools and cookbooks to make their time in the kitcheneven more enjoyable,” says Catherine Cassidy, Editor-in-Chief for Taste of Home. “ShopTasteofHome.com is anincredible resource for those who love to cook or bakeand shop from the comfort of their own home. The site isa destination for all the exclusive Taste of Home booksand publications, plus individually selected kitchen toolsand gadgets that reflect the trends we see from our inter-action with home cooks across the country.”

One recent introduction to ShopTasteofHome.com isthe Taste of Home Best Loved Recipes cookbook. It isTaste of Home’s greatest ever recipe collection with 1,485mouthwatering main dishes, simple sides, soups, eye-opening breakfasts and much more. Every recipe is thetried-and-proven favorite of a real cook like you, includ-ing the Turtle Praline Tart recipe below:

Taste Of Home Offers Cooks Great Deals on Cookbooks,

Kitchen Gadgets and More With Its Online Store

Yield: 16 ServingsPrep: 35 min. + Chilling

Ingredients• 1 sheet refrigerated pie pastry• 36 caramels• 1 cup heavy whipping cream, divided• 3-1/2 cups pecan halves• 1/2 cup semisweet chocolate chips, melted

Preparation• Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges. • Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack. • In a large saucepan, combine caramels and 1/2 cup cream. Cook and stir over medium-low heat until caramels are melted. Stir in pecans. Spread filling evenly into crust. Drizzle with melted chocolate.• Refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart.

Nutrition Facts1 slice with 1 tablespoon cream equals

335 calories, 24 g fat (4 g saturated fat), 4mg cholesterol, 106 mg sodium, 31 g carbo-hydrate, 3 g fiber, 4 g protein.

Turtle Praline Tart

Serving Breakfast & Lunch317 Cornelia Street, Plattsburgh, NY • 518-324-2220

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Bored with beef and pork or challenged by thesame old chicken dinner? For your next meal,create a bold flavor statement with all-natural,

salt-free Mrs. Dash Seasoning Blends! Available in 14different varieties, Mrs. Dash brings surprisingly deli-cious, salt-free flavor to any meal!

Looking to enhance the flavors of your favorite dish-es? Mrs. Dash adds all the flavor without the salt! Tryadding a dash of flavor to a popular dinnertime favorite– pork chops. Mrs. Dash’s Apple Pork Chops recipecombines tangy Granny Smith apples with flavorfulpork loin and Mrs. Dash Original Blend to create amouth-watering meal your family is guaranteed to love!

For more quick and easy recipes, visitwww.mrsdash.com.

Mrs. Dash, THE Salt-Free Flavor Statement

Ingredients:3 tbsp Mrs. Dash® Original Blend4 4-oz pork loin chops2 Granny Smith apples, peeled, seeded and cut into 8 wedges2 tbsp olive oil

Directions:1. Sprinkle apples and pork chops evenly with Mrs. Dash® Original Blend.2. Heat sauté pan to medium heat. Add 1 tbsp olive oil and cook the apples 3 minutes.3. Move apples to a plate. Add remaining olive oil to pan and brown pork chops on both sides.4. Return apples to pan on top of chops and cook 3 minutes, turning once.

©2012 B&G Foods, Inc.

Apple Pork Chops


The holidaymonths area festive

time of the yearfilled with friendsand families gath-ering together tocelebrate oneanother and theyear. Whether it’sover a dinner tableor across thekitchen table, greatfood and wine arepassed and pouredas we toast thepeople that makeour lives special.

For the thirdyear, Gallo FamilyVineyards® isoffering a simpleway for Americansto help seniorswho may not besurrounded byfriends, family andthe abundance offood that is tradi-tionally associatedwith the holidays. There are more than 8 million seniorsthat face the threat of hunger every day. With the thirdannual Gallo Family Vineyards Every Cork Counts™ thesimple act of entertaining with wine and mailing in thecork will help to end senior hunger.

Gallo Family Vineyards invites America to join themto raise up to $100,000* for Meals On Wheels Associationof America® (MOWAA). Making a difference in thelives of these seniors in need can be as simple asuncorking a bottle of wine or signing into Facebook. Thecorks from any bottle of Gallo Family Vineyards portfo-lio of approachable and food-friendly wines can bemailed back through December 31, 2012. For every corkmailed back a $5 donation will be made to MOWAA.Additionally, a simple, fun Facebook game can beplayed to make virtual corks count to raise money andawareness for this important cause. More information isavailable at www.everycorkcounts.com.

“We are proud to support Meals On Wheels

Association ofAmerica’s mis-sion to end sen-ior hunger,” saysStephanie Gallo,a third genera-tion Gallo familymember. “For thethird year in arow, the EveryCork Counts pro-gram gives GalloFamily Vineyardsand the thou-sands ofAmericans whoenjoy our winesan easy way tosupport thisimportant cause.”

In the spirit ofthe season andthis importantcause, GalloFamily Vineyardshas opened itsfamily cookbookto share a recipefor the holidays.This sweet apple

cake is a wonderful dessert to serve after a home-cookeddinner or as a warm treat to greet guests stopping overfor some holiday cheer. The orange and walnut glazepairs wonderfully with the citrus notes in the GalloFamily Vineyards Moscato.

And when the last guest leaves, be sure to send in thecorks to make every cork count to end senior hunger forMeals On Wheels Association of America.

*Gallo will donate $5 for each Gallo Family Vineyardscork mailed between August 1, 2012 and December 31,2012 and received by January 10, 2013 to Meals OnWheels Association of America®, up to $90,000. Gallowill also donate $0.10 for each consumer who partici-pates in the Facebook app for a maximum total donationof $10,000 during the social media promotion. To learnmore about Every Cork Counts and where to send yourcorks visit the official website atwww.EveryCorkCounts.com, www.mowaa.org or join inat www.Facebook.com/GalloFamilyVineyards.

Winery Turns Holiday Entertaininginto Holiday Fundraiser

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Yield: 10 servings Prep time: 10 minutes Cook time: 45 minutes

For brunch or dessert, this crowd-pleasing cake isalso big on flavor. You’ll need one orange for both thezest and juice in the cake and glaze.

Ingredients½ cup (1 stick) unsalted butter, softened2 cups granulated sugar2 large eggs2 teaspoons grated orange zest2 cups all-purpose flour¾ teaspoon salt2 teaspoons baking soda2 teaspoons cinnamon1 cup coarsely chopped walnuts3 cups grated tart apple, such as Granny Smith

Fresh Orange Glaze1 tablespoon orange juice1 teaspoon grated orange zest¾ cup confectioners sugar

PreparationPreheat the oven to 350°F. Grease a bundt or tube

pan and set aside.

In the bowl of an electric mixer, cream the butterand sugar together until light and fluffy and the mix-ture turns almost white. Beat in the eggs and orangezest. Sift the flour, salt, baking soda, and cinnamontogether and beat in to the batter until just blended.Stir in the walnuts and apple. Spoon the batter intothe prepared pan.

Bake for 45 minutes or until a cake tester insertednear the center comes out clean. Let cool in the pancompletely, then invert on a serving platter. For theglaze, whisk the orange juice, zest, and confectioners’sugar together until smooth. Drizzle over the cake.

Glazed Fresh Apple Cake with Orange and WalnutFrom the Gallo Family recipe book

Pairs well with Gallo Family Vineyards® Moscato

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taste of home_2012 _edition

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