Page 53 - Harnett Life Fall 2018
P. 53
Gingerbread Trifle
Recipe courtesy of the ALDI Test Kitchen Cranberry Shrimp
Prep time: 20 minutes
Yield: 12 servings Ceviche Cups
Recipe courtesy of Chef
1 package (3.4 ounces) Baker’s Kates, ALDI Test Kitchen
Corner Vanilla Pudding Prep time: 20 minutes, plus
1 3/4 cups Specially Selected 1 hour chill time
Premium Eggnog Cook time: 3 minutes
Yield: 16 ceviche cups
1/2 teaspoon Stonemill Pumpkin
Pie Spice 1 1/2 teaspoons Stonemill
7 ounces Café Bistro Soft Iodized Salt,
Gingerbread, crumbled, divided
divided 16 ounces Specially
1 1/4 cups Friendly Farms Selected Black
Whipped Topping, divided Tiger Shrimp,
1 cup Berryhill Apple thawed
Butter, divided 1 cup Southern Grove
2 teaspoons Stonemill Dried Cranberries
Ground Cinnamon 1/2 red onion, roughly
chopped
Whisk vanilla pudding mix and eggnog. 1/2 cup fresh parsley
Add pumpkin pie spice and beat 2 min- 1/2 jalapeno, roughly
utes. Chill in refrigerator 10 minutes. chopped
In large glass bowl, layer one-third of 1/4 cup fresh lemon
gingerbread cookies, one-third of pudding, juice
one-third of whipped topping and 1/2 cup 1/4 cup fresh lime juice
apple butter; repeat two more times. 1/4 teaspoon Stonemill
The third layer will end with whipped Crushed Red
topping. Garnish with cinnamon. Pepper or Ground
Chill in refrigerator 2 hours. Black Pepper
Pair each serving with glass of 1 teaspoon Stonemill
Gingerbread Trifle Landshut Riesling. Oregano
13 ounces Simply
Nature Organic
Tortilla Chips,
for garnish
2 limes, cut into
wedges, for
garnish
fresh cranberries,
for garnish
(optional)
Bring medium pot of
water to boil. Season
with 1 teaspoon salt. Add
shrimp and cook 3 minutes.
Immediately plunge cooked
shrimp into ice water bath.
Peel shrimp and place in
flat dish.
In food processor, combine
dried cranberries, red onion,
parsley and jalapeno. Pulse
Party Poppers until finely chopped. Add
Party Poppers 2 teaspoons Stonemill Ground cranberry mixture to shrimp.
Add lemon juice, lime
Recipe courtesy of Chef Alyssa, ALDI Black Pepper juice, remaining salt, pepper
Test Kitchen Heat oven to 375 F. and oregano. Stir to combine
Prep time: 25 minutes Cut dates in half, lengthwise. Cut brie into thoroughly. Refrigerate 1 hour.
Cook time: 15 minutes bite-size pieces, about the size of peanuts. To assemble: Spoon
Place one piece of Brie and four almond
Yield: 36 poppers pieces on each open date half. Place other ceviche (about 4-5 shrimp
8 ounces Southern Grove half on top. each) into small clear cups or
glasses. Garnish with tortilla
Quarter bacon slices, wrap tightly around
Pitted Dates stuffed dates and secure with toothpicks. chips, lime wedges and fresh
4 ounces Specially Selected Brie Sprinkle with pepper. cranberries, if desired.
Cheese Round Line baking sheet with foil and place Pair each serving with
6 ounces Southern Grove wrapped dates on top. Bake 15 minutes, glass of William Wright
Slivered Almonds or until bacon is crispy. Serve warm. Chardonnay.
1 1/2 pounds Specially Selected Pair each serving with glass of Peaks
Thick Sliced Hickory Bacon & Tides Cabernet Sauvignon.
