tag:blogger.com,1999:blog-50050394771301716202024-02-21T17:15:55.064-06:00Eckert's Country Store & FarmsDelicious family recipes using farm fresh ingredients found on our Belleville, Sappington, Milstadt and Grafton Farms and Belleville store. Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.comBlogger250125tag:blogger.com,1999:blog-5005039477130171620.post-9450843962310381202014-06-20T08:45:00.000-05:002014-06-20T08:45:29.578-05:00Kale and Leafy Greens Salad with Garlic Homegrown Garlic Vinaigrette<!--[if gte mso 9]><xml>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnqIG89oGxp_LD818mxe5pLf-3uEdhA8mlRe3hDfuCUhRqJMCFG6mt2-RGJV_ciXECUvUmfjbWNohGZgHZA0S-CLoH5w3OEaXY9TrcJQLTtzkxdpCdpcgw2uGDh0ETXwRhVPMJVdEkHY/s1600/salad-rounded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnqIG89oGxp_LD818mxe5pLf-3uEdhA8mlRe3hDfuCUhRqJMCFG6mt2-RGJV_ciXECUvUmfjbWNohGZgHZA0S-CLoH5w3OEaXY9TrcJQLTtzkxdpCdpcgw2uGDh0ETXwRhVPMJVdEkHY/s1600/salad-rounded.jpg" height="480" width="640" /></a></div>
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I have been enjoying homegrown
season to the fullest this week! Tonite, our family of four celebrated a
low-key Father’s day at home with bone-in ribeyes from our friend who raises
our beef, Jack McCormick of Ellis Grove. Jack provides us with steers for our
meat department and he produces beautifully marbled beef. The steaks were
amazing but I think they were even better because of our buffet of homegrown
veggies! In addition to grilled beets, potatoes and onions and the last of the
season asparagus, we made a fresh garlic dressing for a greens salad.</span><br />
<br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">A few years ago, Chris and I took
a couples cooking class at the <a href="http://www.kitchenconservatory.com/" target="_blank"><span style="mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;">Kitchen Conservatory</span></a> in Clayton MO. We especially
enjoyed the recipe for fresh garlic dressing. I have modified the recipe a bit
to use honey instead of sugar and to let the fresh farm garlic really shine. I
hope you will give it a try. Freshly-harvested garlic is very mild and roasting
it mellows it even further. The result is a savory dressing with a hint of
sweetness. I guarantee it will become your favorite balsamic dressing of the
season!</span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipy8KSUTKbsZGSbiLjk27RgOHuC1OQDD82TJWxD3kT_r1PUy_LvGy28WMoLm_lQwqQp1MX12wElXau3AWonw7I7G27T_cej0TIKMKcg3m2qbV8y1D9bNqeNM8DuG3eCUWwObh0luu13mc/s1600/roasted-garlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipy8KSUTKbsZGSbiLjk27RgOHuC1OQDD82TJWxD3kT_r1PUy_LvGy28WMoLm_lQwqQp1MX12wElXau3AWonw7I7G27T_cej0TIKMKcg3m2qbV8y1D9bNqeNM8DuG3eCUWwObh0luu13mc/s1600/roasted-garlic.jpg" height="640" width="600" /></a></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I hope you had a great Father’s
Day weekend too! Eat well this summer, Angie </span>
<br />
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<br /></div>
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For dressing:</div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
2 heads of Eckert’s Homegrown Garlic<br />
½ cup plus 2 Tbs. olive oil<br />
1/8 cup fresh parsley leaves<br />
1/3 cup balsamic vinegar<br />
1 tsp Eckert’s Pure Honey<br />
½ tsp Kosher salt<br />
¼ tsp fresh cracked pepper<br />
2 Tbs water</div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: .25in;">
<br /></div>
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For salad:</div>
<div class="MsoNormal" style="margin-left: .25in; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
5 cups of mixed greens and Eckert’s Homegrown Kale<br />
1 cup of Eckert’s Homegrown Sungold Cherry Tomatoes, halved<br />
2 oz goat cheese<br />
Fresh cracked pepper to taste</div>
<div class="h-4">
<br /></div>
<div class="h-4">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Preheat oven
to 450 degrees. Cut tops of garlic heads off (remove about 1/4 “ of papery
tops). Place heads in an oven safe dish. Drizzle 2 Tbs olive oil over heads.
Cover with foil and bake for 45 minutes. Remove garlic from oven, remove foil
and allow heads to cool for 15 minutes.</span></div>
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<br /></div>
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Squeeze
cloves out of papery heads into a blender or food processor. Process or blend
roasted garlic, parsley, and vinegar. Drizzle in oil. Then add honey, salt,
pepper and water until well incorporated.</div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
Arrange
greens in a medium bowl. Top with tomatoes and drizzle with dressing. Top with
goat cheese crumbles and fresh cracked pepper. Serve immediately.</div>
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<![endif]-->Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-12815489237318808792014-06-05T12:29:00.001-05:002014-06-05T12:29:41.090-05:00Eckert's Kale Salad with Strawberries<div class="MsoNormal">
I am new to the world of kale! I have seen it in magazines
and blogs everywhere over the past year and yet I have very little experience
with it in my own kitchen. This year Eckert’s is growing kale which presents
the perfect opportunity to start a collection of kale recipes. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe3aWsbEc3I_WfdSeCiaxvzddIN9CCKXIeXtkTPVwn5MaH_cmog2aFYUGagLCJ9i9kKU0UKq7RgIG6vCCVi0Dnx-UEBHnpv-7OH66tUNEzB61oZsn77mbz33BIU8gLRAKi5dUX1cc11Y/s1600/kale_salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIe3aWsbEc3I_WfdSeCiaxvzddIN9CCKXIeXtkTPVwn5MaH_cmog2aFYUGagLCJ9i9kKU0UKq7RgIG6vCCVi0Dnx-UEBHnpv-7OH66tUNEzB61oZsn77mbz33BIU8gLRAKi5dUX1cc11Y/s1600/kale_salad.jpg" height="640" width="576" /></a></div>
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My kids have been having fun picking it from our garden at
Eckert’s. It is easy to harvest the curly, bluish leaves with a little twist of
the wrist. We currently have some Eckert-grown kale for sale in our Country
Store in Belleville.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqb0L8bHn7DuJRgOhMYNB4HFgF8G9V_hTLCoRQXkmXK14k-pKXjI-gaNLSaElkdjRYhEBmli9fsq8HVzp8vYNxMyChgVVTBBeqU7XyiLCr9xxY9AdMJpmleP3MD-coPgfSyujPaGExEPU/s1600/kale_for_sale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqb0L8bHn7DuJRgOhMYNB4HFgF8G9V_hTLCoRQXkmXK14k-pKXjI-gaNLSaElkdjRYhEBmli9fsq8HVzp8vYNxMyChgVVTBBeqU7XyiLCr9xxY9AdMJpmleP3MD-coPgfSyujPaGExEPU/s1600/kale_for_sale.jpg" height="640" width="576" /></a></div>
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<o:p></o:p></div>
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I have made this kale salad several times this spring. The
original recipe called for apples instead of strawberries and that too is
delicious. But with strawberry season soon coming to an end, I find myself
assembling this salad a lot lately. In fact, we’ve already had it twice this
week!</div>
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<o:p></o:p></div>
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As I tear the fresh-picked kale leaves in to bite size
pieces for my serving bowl, I remove and compost the center stems. (When eating
kale raw, I find the stems to be exceptionally bitter and somewhat tough.) For
quick assembly, I keep a Ball jar of the dressing in my frig. This salad’s
tangy dressing, sweet fruit and creamy Manchego cheese temper the bitter kale
flavors quite well. Since I am fairly new to eating raw kale, I LOVE the
balance of flavors in this recipe.<o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6CXoyzaZDUUR8wuR6J8fBGuVQnI5zCcPKbYrpnFf_1-XSHvDf4BMI02BJYnfjIRhlix45rn6GqMXQbwhPmQ30AsRB6hVGBo91Ne2oa-Ho2UVHX5vyEK1RJ1_YOX6MWaCu_RUTv12HIk/s1600/fresh_kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6CXoyzaZDUUR8wuR6J8fBGuVQnI5zCcPKbYrpnFf_1-XSHvDf4BMI02BJYnfjIRhlix45rn6GqMXQbwhPmQ30AsRB6hVGBo91Ne2oa-Ho2UVHX5vyEK1RJ1_YOX6MWaCu_RUTv12HIk/s1600/fresh_kale.jpg" height="586" width="640" /></a></div>
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I hope you will give the homegrown strawberries and kale
combo a try- it will amaze you!</div>
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<o:p></o:p></div>
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<br /></div>
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Eat well this spring, Angie<o:p></o:p></div>
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For Dressing:<br />2 Tbsp. cider vinegar<br />2 Tbsp. lemon juice<br />1/2 cup mayonnaise<br />2 Tbsp. granulated sugar<br />1/2 tsp. kosher salt<br /><br />For the Salad<br />1 large bunch (about 1lb) kale, stems torn, cut out, or julienned<br />1/3 cup dried apricots, julienned<br />1/4 cup almond slivers<br />2 ounces manchego cheese, grated<br />1/4 cup dried cranberries<br />2 cups sliced strawberries <div>
<br /></div>
<div>
In a large bowl whisk the vinegar, lemon juice, mayonnaise, sugar and
salt. Add the kale and toss to coat well. Set aside for 10 minutes.
Sprinkle the apricots, almonds, cheese, and cranberries over the dressed
kale. Toss again to evenly distribute. Season with pepper and
additional salt, if needed. Arrange strawberry slices over the top of
the salad and serve.<br /><div class="MsoNormal">
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P.S. Do you have a great recipe using kale? If so, please
share with me! I will gladly trade you some fresh kale for a fabulous recipe.
Just email me at <a href="mailto:Angie.eckert@eckerts.com">Angie.eckert@eckerts.com</a><o:p></o:p></div>
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We are excited to announce that we have a large vegetable garden planted that will be available for pick-your-own in early July - like us on <a href="https://www.facebook.com/eckertfarms">facebook</a> for the most up to date picking information. </div>
</div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-89907632370717947202014-05-29T13:20:00.002-05:002014-05-29T13:20:27.033-05:00Grilled Spring Onion Salad<div class="MsoNormal">
It is an exciting
time on the farm thanks to warmer soil temperatures! Many of our early crops,
like spring onions, are finally getting big enough to harvest. <o:p></o:p></div>
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This week my dad,
Lana and I have been brainstorming the menu for our <b><a href="http://eckerts.stores.yahoo.net/wineclasses.html">Wine in the Vineyard</a></b>
classes on June 11<sup>th</sup> and 12<sup>th</sup>. We were discussing past
recipes including one of my favorites, Grilled Spring Onion Salad. My dad is
always skeptical of salads pairing with wines because vinegar based-dressings
often overpower the wine. This salad uses fresh lemon juice and therefore
pairs brilliantly with a dry white wine like Sauvignon Blanc.</div>
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<o:p></o:p></div>
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Since we were able
to pick our first spring onions this week and I had this recipe on my mind,
Chris and I made it last night. Chris grilled the onions and I prepared the
other ingredients. For those of you unfamiliar with spring onions, they are
smaller than the typical onions you see in the store. They are mild-flavored and
fleshy making them an ideal candidate for the grill. Luckily we had company
over last night because sharing this salad always generates compliments for its
plate presentation and flavor! <o:p></o:p></div>
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I hope you will try
some<a href="http://eckerts.com/"> Eckert’s</a> Spring Onions this spring! Eat well, Angie</div>
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<b>Grilled Spring
Onion Salad</b><o:p></o:p></div>
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4 Tbs. olive oil,
divided<o:p></o:p></div>
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8-12 Eckert’s
spring onions, cut in half through the bulb, greens trimmed to about 4”<o:p></o:p></div>
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½ tsp Kosher or sea
salt<o:p></o:p></div>
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1/4 tsp fresh
ground pepper<o:p></o:p></div>
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2 Tbs. whole grain
mustard<o:p></o:p></div>
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1 1/2 Tbs. fresh
squeezed lemon juice<o:p></o:p></div>
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2 tsp. chopped flat
leaf parsley<o:p></o:p></div>
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1 Tbs. chives,
divided<o:p></o:p></div>
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12-16 cherry
tomatoes, halved<o:p></o:p></div>
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2 hard cooked eggs,
sliced<o:p></o:p></div>
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Rub onion bulbs
with 1 tablespoon oil. Sprinkle with ½ tsp salt and ¼ tsp pepper. Grill bulbs
on medium heat until well-marked while turning occasionally, about 6 minutes.
Allow onions to cool.<o:p></o:p></div>
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In a small jar or
bowl, whisk together, mustard, remaining oil, parsley and ½ of the chives.<br /><br />Arrange onions
between 4 plates. Arrange tomatoes, egg and remaining chives on the plates and
drizzle with dressing. </div>
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Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-44544373851637194082014-05-21T13:52:00.003-05:002014-05-21T13:52:57.873-05:00Strawberry Rhubarb Crumbed-Top Pie<div class="separator" style="clear: both; text-align: center;">
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My husband Chris adores
<a href="http://eckerts.com/">Eckert’s</a> bakery Strawberry Rhubarb Pie. Of course, I do too but sometimes I get
a bee in my bonnet to make my very own pie. Thanks to this week’s bounty of
ripe strawberries in the field, I had plenty of home-grown berries to bake my
version called Strawberry Rhubarb Crumb-Topped Pie. I love crumb topped pies
and this recipe’s topping has a delicious harmony of sugar, flour and butter.
Tart rhubarb and sweet, homegrown strawberries pair so well that you’ll even
woo the non-rhubarb lover!</div>
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And for the crust…. I
didn't have quite enough time to make my own so I used the next best thing, an
Eckert’s frozen pie shell from our bakery. I like to pinch the crust before
baking to give it a homemade touch or should I say disguise.<o:p></o:p></div>
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I made this pie at work and
sampled a few slices to my co-workers. I received rave reviews and lots of
comments like “I didn't know I liked rhubarb!” Tonight I plan to take the
rest of the pie home for Chris. It will officially be his first pie of the year
with homegrown berries. Yay!</div>
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Eat well this spring, Angie</div>
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1⅓ cups granulated sugar<o:p></o:p></div>
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⅓ cup flour<o:p></o:p></div>
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2 cups strawberries, hulled
and sliced<o:p></o:p></div>
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2 cups rhubarb, chopped
into 1 inch pieces<o:p></o:p></div>
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1 (9-inch) unbaked pie
shell<o:p></o:p></div>
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2 Tbs. butter, cut into
pieces<o:p></o:p></div>
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<span style="color: #90993d; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Crumb Topping</span><o:p></o:p></div>
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1 cup flour<o:p></o:p></div>
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⅓ cup granulated sugar<o:p></o:p></div>
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½ tsp. cinnamon<o:p></o:p></div>
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¼ tsp. salt<o:p></o:p></div>
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½ cup cold butter, cut into
pieces<o:p></o:p></div>
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Preheat oven to 375°F. In a
medium bowl, combine granulated sugar and flour and set aside. In a large
mixing bowl combine strawberries and rhubarb; add sugar/flour mixture to fruit.
Pour contents into pie shell and dot with butter. To prepare crumb topping: in
a medium bowl combine flour, granulated sugar, cinnamon, and salt. Cut butter
into mixture until topping is crumbly. Sprinkle topping over top of fruit. Bake
for 20 minutes: reduce temperature to 350°F and continue to bake until rhubarb
is tender when tested with a toothpick or the point of a paring knife. Makes 6
servings.<o:p></o:p></div>
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If you would like to learn how to make your own pie crust in a hands-on class with experienced bakers, join us for our <a href="http://eckerts.stores.yahoo.net/bepiecrhaons.html">upcoming class</a>……</div>
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Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-49503246886438369972014-05-15T09:44:00.000-05:002014-05-15T09:44:00.393-05:00 Aunt Helen’s Strawberry Salad<div class="MsoNormal">
The days of May seem to trot along at a hectic pace filled
with a plethora of end-of-school year activities and celebrations. Can you
relate? My husband and I both have May birthdays, our anniversary and Mother’s
Day tucked in there to celebrate! Of course I find this all fun but it does
seem to cut into my time in the kitchen.<o:p></o:p></div>
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Last week I needed a quick, seasonal salad for several
weekend get-togethers with friends and family so I opted for Aunt Helen’s
Strawberry Salad for several occasions. Now it may seem like cheating to
use bottled salad dressing, but I declare it officially <u>isn’t</u> if you are
having a busy week! And if you want to be a little sneaky about it, you could
pour the dressing into a Ball jar and act like you made it from scratch. I
promise I won’t tell a soul!</div>
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<o:p></o:p></div>
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The dressing in this salad, Aunt Helen’s Sweet Vinaigrette,
has a balance of sweet and tangy flavors that compliments ripe strawberries. I
most often make this salad with feta cheese but it is also tasty with Swiss or
Provel. I like it best topped with sliced almonds but walnuts are also
delicious.<o:p></o:p></div>
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While this salad is named in honor of Aunt Helen, my
husband’s great aunt, the recipe is not actually hers. We named it after her
so we could remember her spunky personality and celebrate that she lived
to be 105 years old! Aunt Helen’s Salad can be found on our restaurant menu and
the dressing is for sale in our Country Store in Belleville.<o:p></o:p></div>
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I look forward to making this many more times this
strawberry season and I hope you will give it a try when you find yourself
craving a delightful salad amidst a busy week.<o:p></o:p></div>
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Eat well this spring, Angie<o:p></o:p></div>
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<b>Aunt Helen’s Strawberry Salad</b><o:p></o:p></div>
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5-6 cups mixed salad greens<o:p></o:p></div>
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½ cup shredded Swiss cheese or Feta cheese crumbles<o:p></o:p></div>
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1/3 cup English walnuts or slivered almonds<o:p></o:p></div>
<br />
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Aunt Helen’s Sweet Vinaigrette drizzled to taste<o:p></o:p></div>
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We are so excited to announce that we now have <a href="http://eckerts.com/strawberry.htm">Homegrown Strawberrie</a>s available for purchase in our Country Store in Belleville and even more excited to tell you that Pick-Your-Own Strawberries will open this Saturday, May 17th at 9am at our Belleville Farm. As always, please check our <a href="http://eckerts.com/hotline.htm">harvest hotline</a> for the most up-to-date picking information.</div>
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Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-20112675809354011232014-05-08T14:37:00.002-05:002014-05-08T14:37:40.631-05:00Chicken Salad with Pesto Vinaigrette<div class="MsoPlainText">
<span style="font-size: 10.0pt;">This week's temperatures
have me craving basil like crazy- is anyone else with me? My basil plants are
happily enjoying the warm, dry days from their playful patio pots. Since it is
early in the growing season, I don’t have quite enough leaf production to make
pesto from scratch which lead me to a recipe short cut. I used Cucino Vina's
Pesto in a jar or as I call it "presto pesto" to satisfy my basil
craving!<br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQx3FW5fTRTv_GtHnTlc5F2lUZnYFh7ieOrrYux_PxMIGuQ4wxJK3xkBnbtvGhCRU491Q99zgfYMe-6XkqK7Z_2cvQ355_8FuOMB72rBuI4DRBs6SukIolkwWC5ZRf1DQksnqQDE5e5dA/s1600/chicken+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQx3FW5fTRTv_GtHnTlc5F2lUZnYFh7ieOrrYux_PxMIGuQ4wxJK3xkBnbtvGhCRU491Q99zgfYMe-6XkqK7Z_2cvQ355_8FuOMB72rBuI4DRBs6SukIolkwWC5ZRf1DQksnqQDE5e5dA/s1600/chicken+salad.jpg" height="640" width="480" /></a></div>
<br />
<span style="font-size: 10pt;">The pesto vinaigrette only
calls for a tablespoon of pesto yet it adds an unbelievable amount of flavor to
the salad. I have included the recipe for homemade pesto in hopes of inspiring
you to plant lots of basil this spring. By the way, now is the perfect time to
plant basil and we have sweet, cinnamon and thai basil plants available in our
greenhouse in Belleville.</span></div>
<div class="MsoPlainText">
<span style="font-size: 10pt;"><br />Give this refreshing and
flavorsome salad a try if you want to get an early glimpse of summer flavor!</span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">Eat Well, Angie<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10pt;"><br /></span></div>
<div class="MsoPlainText">
<span style="font-size: 10pt;">Pesto vinaigrette</span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">¼ cup white wine vinegar<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">¼ cup extra-virgin olive
oil<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">1 Tbs. pesto (see recipe
on p. 26)<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">2 tsp. fresh lemon juice<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">1 tsp. whole-grain Dijon
mustard<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">½ tsp. salt<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">¼ tsp. ground black pepper<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;"><br /></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">Chicken Salad<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">3 cups chopped cooked
chicken<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">1 cup cored and chopped
tomato<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">½ cup chopped black olives<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">½ cup chopped artichoke
hearts<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">¼ cup toasted walnuts<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">4 slices Eckert's
Hummingbird bread or 4 lettuce leaves<o:p></o:p></span></div>
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<br /></div>
<div class="MsoPlainText">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvVreMFaf_-2Gu0SuWS9bj8Dv9LdGh7Wg_VZK9ORZ1uGvB4-7QiQpz_jdsjF-ZRcia3o3JrFzH2knMcyNQAbk2uN8u1fT2QVAVTXotHi19KpJzr3XiphfP-TAvUsedCZFM7CfdIzgbMs/s1600/herbs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPvVreMFaf_-2Gu0SuWS9bj8Dv9LdGh7Wg_VZK9ORZ1uGvB4-7QiQpz_jdsjF-ZRcia3o3JrFzH2knMcyNQAbk2uN8u1fT2QVAVTXotHi19KpJzr3XiphfP-TAvUsedCZFM7CfdIzgbMs/s1600/herbs.jpg" height="320" width="240" /></a><span style="font-size: 10.0pt;">To prepare pesto
vinaigrette: In a small bowl, whisk together vinegar, oil, pesto, lemon juice,
mustard, salt, and pepper. Cover and chill. <o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;"><br /></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">To prepare salad: In a
medium bowl, combine chicken, tomato, olives, artichokes and walnuts. Add the
Pesto Vinaigrette, tossing gently to coat. Serve immediately open face on bread
or on top of a lettuce leaf. Makes 4 servings.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoPlainText">
<span style="font-size: 10pt;">Basic Basil Pesto</span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">Kosher salt and ground
black pepper <o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">1 peeled clove garlic <o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">¼ cup toasted pine nuts or
walnuts <o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">3 cups packed, fresh basil
leaves <o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">⅔ cup extra virgin olive
oil, divided <o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;"> ½ cup freshly grated Parmesan cheese<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-size: 10.0pt;">On a cutting board,
sprinkle ¼ teaspoon salt over garlic and roughly chop. Using the flat side of a
knife, crush garlic mixture into a thick paste. Add paste to a food processor
with nuts, basil and 1 tablespoon olive oil. Pulse until ingredients are finely
chopped. With machine running, add remaining olive oil in a slow steady stream.
Add Parmesan and pulse to combine. Season with salt and pepper. Makes about 1
cup.<o:p></o:p></span><br />
<span style="font-size: 10.0pt;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyOEVkHmam-toauBIUOoTK9A21E2Y4KFs63wYnBxgA13Gmz6TiX1g5JhRAZb5PYW_8-RKdX-w10ystSB7BWmnpw-W4-HJqGcIUIDfmPNzy-fgEziACsjzobZ9duJ9EXJXjYg8R0cd1eo/s1600/lunch+&+learn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZyOEVkHmam-toauBIUOoTK9A21E2Y4KFs63wYnBxgA13Gmz6TiX1g5JhRAZb5PYW_8-RKdX-w10ystSB7BWmnpw-W4-HJqGcIUIDfmPNzy-fgEziACsjzobZ9duJ9EXJXjYg8R0cd1eo/s1600/lunch+&+learn.jpg" height="480" width="640" /></a></div>
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<span style="font-size: 13px;"><b>Register for this class or see a full listing of upcoming classes by clicking <a href="http://eckerts.stores.yahoo.net/pepewemay21.html">here</a>.</b></span></div>
</div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-8721260831783589772014-04-30T14:39:00.000-05:002014-04-30T14:39:00.007-05:00Sweet Strawberry Bruschetta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAVb2-toy_mX-l73dxhIYPY1xIC0Lr_xjyu4dty9hPPkzgZBXZ7aQ8hqU0xjxlztrFrKQrLvPTxQDHJnD1MjzhyphenhyphenZIM4pLNtMQna0NfkjfrsS0qi3NSPTJTt9JBQCIyegjmgzH_j02X98/s1600/bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAVb2-toy_mX-l73dxhIYPY1xIC0Lr_xjyu4dty9hPPkzgZBXZ7aQ8hqU0xjxlztrFrKQrLvPTxQDHJnD1MjzhyphenhyphenZIM4pLNtMQna0NfkjfrsS0qi3NSPTJTt9JBQCIyegjmgzH_j02X98/s1600/bruschetta.jpg" height="640" width="480" /></a></div>
<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;">Thank you <a href="http://www.kmov.com/great-day-st-louis">Great Day St. Louis</a>! I had a terrific time
visiting the <a href="http://www.kmov.com/">KMOV</a> studio (CBS local affiliate) for the first time! Thanks to
Great Day hosts Virginia Kerr, Matt Chambers and Kent Ehrhardt for making me
feel at ease before the show! It was fun to hear Virginia and Matt talk about
visiting Eckert’s with their families. So cool!<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6CC3PbUGFvuddzipIUqOpVukQ91m2PZbscJpAw5BavqZnMTxQ_916E-X_2kf0x2lzjmGemhHUI0dXD5SbT9pTY0D_E7XBlOv5tF0Ijbhc7gVXwFjXhGudcr1feBz_u0BcUHEdRU9h08/s1600/kmov.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic6CC3PbUGFvuddzipIUqOpVukQ91m2PZbscJpAw5BavqZnMTxQ_916E-X_2kf0x2lzjmGemhHUI0dXD5SbT9pTY0D_E7XBlOv5tF0Ijbhc7gVXwFjXhGudcr1feBz_u0BcUHEdRU9h08/s1600/kmov.jpg" height="320" width="240" /></a><span style="font-family: Calibri;">I had the great pleasure and honor of showing Kent how to
make Sweet Strawberry Bruschetta, a recipe from our new <a href="http://eckerts.stores.yahoo.net/ecfasuco.html">Spring Cookbook</a> - save $3 on our Spring Cookbook this week with this <a href="http://www.eckerts.com/coupons/coupon_042814.html">offer</a>. Kent
has a great sense of humor so he kept it fun!! He was especially interested in
the local honey we sell at <a href="http://eckerts.com/">Eckert’s</a>.<o:p></o:p></span><br />
<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;">Once I assembled this sweet and simple recipe, Kent didn’t
seem to want to share with his co-hosts. I think that’s a sign of great recipe,
don’t you?</span></div>
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<span style="font-family: Calibri;">Eat well this spring, Angie<o:p></o:p></span></div>
<br />
<b><span style="font-family: Calibri;"><a href="http://www.kmov.com/great-day-st-louis/inside/Recipe-Sweet-Strawberry-Bruschetta-256410461.html">Sweet Strawberry Bruschetta</a><o:p></o:p></span></b><br />
<span style="font-family: Calibri;">4 slices French bread, cut into ½ to ¾ inch thickness<o:p></o:p></span><br />
<span style="font-family: Calibri;">6 Tbs. light brown sugar<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 tsp. grated lemon zest<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 tsp. fresh-squeezed lemon juice<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 cups strawberries, hulled and diced<o:p></o:p></span><br />
<span style="font-family: Calibri;">4 Tbs. goat cheese, at room temperature<o:p></o:p></span><br />
<span style="font-family: Calibri;">4 Tbs. Eckert’s Pure Honey<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Toast bread. Heat medium skillet over high heat. Add brown
sugar, lemon zest, and juice; cook, stirring constantly until sugar melts and
mixture begins to bubble, about 1 to 2 minutes. Add strawberries and stir until
juices begin to release and berries are just starting to heat, about 30
seconds. Remove immediately from heat. Spread 1 tablespoon goat cheese on each
piece of toast. Top with warm berries. Drizzle honey. Makes 4 servings.<o:p></o:p></span><br />
<span style="font-family: Calibri;"><br /></span>
<span style="font-family: Calibri;">Click <a href="http://www.kmov.com/great-day-st-louis/Strawberry-Buschetta-256566641.html">here</a> to view the clip from Great Day St. Louis!</span><br />
<span style="font-family: Calibri;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXo9-jrMEKibWEb4yAAfm1Skh_IkVaUBq5FeLGDkVIWVw3PzzmZz0JmbY5jcg75AxX2Yo3-AoTVAGtr_Cv65G-xsKaM808Z9yW2fdHANaC95SGiJ-ry3_B7xEAGxwxzf2g5qd3T_IrhtQ/s1600/042814_coupon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXo9-jrMEKibWEb4yAAfm1Skh_IkVaUBq5FeLGDkVIWVw3PzzmZz0JmbY5jcg75AxX2Yo3-AoTVAGtr_Cv65G-xsKaM808Z9yW2fdHANaC95SGiJ-ry3_B7xEAGxwxzf2g5qd3T_IrhtQ/s1600/042814_coupon.jpg" height="334" width="640" /></a></div>
<span style="font-family: Calibri;"><br /></span></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-15809113261605167792014-04-25T14:45:00.001-05:002014-04-25T14:45:27.299-05:00Oven-Baked White Asparagus
<span style="font-family: Calibri;">We are very excited to announce the beginning of homegrown
white asparagus season! Eckert’s is proud to now have fresh-cut, white
asparagus for sale in our Country Store in Belleville. White asparagus is
different from its green counterpart because it grows underground in mounds of
soil. The deprivation of sunlight (and therefore chlorophyll) results in white
stalks instead of green. The flavor of white asparagus is bit more bitter than
green and that is why I love to serve with fresh slices of lemon to
counter-balance the natural flavor. </span><br />
<span style="font-family: Calibri;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJB-tMgGzzw-LIHWpCPk5Y-1hlMekTqZuZaFMj4UUFvhK0Zjz6_oMqMlkmOcR-rcthA_g1Vid-onNhn8sgztahrVi0-ZrAXsAEXC6cmxaT629ugOPFgHaFH5DFm1YLVezNbL_osR4xSsw/s1600/finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJB-tMgGzzw-LIHWpCPk5Y-1hlMekTqZuZaFMj4UUFvhK0Zjz6_oMqMlkmOcR-rcthA_g1Vid-onNhn8sgztahrVi0-ZrAXsAEXC6cmxaT629ugOPFgHaFH5DFm1YLVezNbL_osR4xSsw/s1600/finished.jpg" height="480" width="640" /></a></div>
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<span style="font-family: Calibri;">Take a look at our grower, Don Ross, who farms white
asparagus just a stones-throw from one of our peach farms, on his harvesting
machine. He drives over the rows of asparagus and cuts tips under the earth. I
encourage you to give this unique vegetable a try. The flavor is uniquely
delicious and the growing story is a long-standing German tradition! It doesn’t
get much more local than this….</span><br />
<span style="font-family: Calibri;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOM0EBK4zc5_qLI0cmKE4pXfmNXsB0124R8phTGvwFvt1Fxs2tYMpOHM_Fyy3o7TikR3WtY4_S-5mlLLa947D28AM3NZyj5etcRGatCiBYR7MQvEPrIv5LUZqbU5e56CNPFdiU_PPG2E/s1600/ronnie+pics1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOM0EBK4zc5_qLI0cmKE4pXfmNXsB0124R8phTGvwFvt1Fxs2tYMpOHM_Fyy3o7TikR3WtY4_S-5mlLLa947D28AM3NZyj5etcRGatCiBYR7MQvEPrIv5LUZqbU5e56CNPFdiU_PPG2E/s1600/ronnie+pics1.jpg" height="240" width="640" /></a></div>
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<span style="font-family: Calibri;">1 lb. white asparagus spears, ends trimmed and peeled<o:p></o:p></span><br />
<span style="font-family: Calibri;">2 Tbs. butter<o:p></o:p></span><br />
<span style="font-family: Calibri;">Salt &<span style="mso-spacerun: yes;"> </span>Pepper<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Preheat oven to 350 degrees Fahrenheit. Wash asparagus and
place spears on a large sheet of heavy-duty aluminum foil; dot with butter.
Bring edges of foil together to form a pouch, seal tightly and place on a
cookie sheet. Bake for 25 to 30 minutes or until asparagus is “crisp-tender.”
Carefully open foil to allow steam to escape. Season with salt and pepper to
taste. Makes 4 servings.</span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVD8T12EzVPzIL41iIKhJo_Zxn9j_Fo1djTR75LIDbq98kGE6dvgIbj3Vbpzyfa06WTo8aSGRtJR-gxgln0w0nXiLNykCUrqg7ogiSCmuByBBhyFPYuXxCvQc2XF84rj5l7vdGEmgWnqs/s1600/spears.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVD8T12EzVPzIL41iIKhJo_Zxn9j_Fo1djTR75LIDbq98kGE6dvgIbj3Vbpzyfa06WTo8aSGRtJR-gxgln0w0nXiLNykCUrqg7ogiSCmuByBBhyFPYuXxCvQc2XF84rj5l7vdGEmgWnqs/s1600/spears.jpg" height="480" width="640" /></a></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-7478889566445434212014-04-17T13:45:00.001-05:002014-04-17T13:45:57.157-05:00
<span style="font-family: Calibri;">Thank you <a href="http://www.ksdk.com/features/show-me-st-louis/">Show-Me St. Louis</a> and camera-coach Jim Viehman for
a fun afternoon in <a href="http://www.eckerts.com/">Eckert’</a>s Cooking Classroom! It was my pleasure to prepare
two recipes for Show Me which will air on Friday, April 18<sup><span style="font-size: x-small;">th</span></sup>.
A big thank you to Eckert’s culinary stage crew, Lana Shepek and our
Dietetic Intern, Rachel, from <a href="http://www.semo.edu/">Southeast Missouri State</a> for helping me set
up my culinary “stage” for the filming. </span><br />
<span style="font-family: Calibri;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwtejHsS7TC2rXiuM1HEYvzUxBq3fX_MgIR6nSU32jALGFREnPi8ecwXAmCKs9QVxFuZY40ntfRCV7UpfCmHiJ_Ck0WCFOJFk9o9Zcf933NuSvQgvSBNr-tcqpl6tCpKjwnXkf-opJVA/s1600/show+me.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqwtejHsS7TC2rXiuM1HEYvzUxBq3fX_MgIR6nSU32jALGFREnPi8ecwXAmCKs9QVxFuZY40ntfRCV7UpfCmHiJ_Ck0WCFOJFk9o9Zcf933NuSvQgvSBNr-tcqpl6tCpKjwnXkf-opJVA/s1600/show+me.jpg" height="480" width="640" /></a></div>
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<span style="font-family: Calibri;">In celebration of homegrown asparagus season which is just
around the corner, I made Oven-Roasted Asparagus Bundles with lemon, butter and
herbs. This recipe is fun way to experiment with a variety of fresh herbs. I
tucked a different herb sprig into each asparagus pouch before baking. The fun
part of this recipe is comparing and contrasting the ways different herbs
contribute to the baked asparagus. </span><br />
<span style="font-family: Calibri;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNDQk7tXijDktRKTsvEjYWoWchegJAW_2EkqtPy_V6R8-87-M23YDoqBC3Gyk1t9qxYI787ZXkkc4s43yKHUTzf94mmoKPsxenOzFk6r6jMn51TWDi_SDiWU37wvdi7hhG9GskE8WS_o/s1600/asparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNDQk7tXijDktRKTsvEjYWoWchegJAW_2EkqtPy_V6R8-87-M23YDoqBC3Gyk1t9qxYI787ZXkkc4s43yKHUTzf94mmoKPsxenOzFk6r6jMn51TWDi_SDiWU37wvdi7hhG9GskE8WS_o/s1600/asparagus.jpg" height="480" width="640" /></a></div>
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<span style="font-family: Calibri;">Have some flavorful fun at a dinner party by serving each
bundle separately so that your guests can vote on their favorite flavor
combination. For those of you cooking for Easter gatherings, here is a make
ahead tip. Simply prepare your pouches a day or two in advance and pop them in
the oven a few minutes before your meal.<br />
<br />
Eat well this Spring! Angie<o:p></o:p></span><br />
<br />
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<span style="font-family: Calibri;">P.S. I will share the second Show-Me St. Louis recipe next
week :) Stay tuned!!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Uch_ARt4pDjYK_FiKaoB5nhVikRRikCewyeaPwLPByS2OOO6koPoYgBnen9FI29nbylA68vHU5dgMZawotIBmr8YatpQyLwnPCqbza3mlxN4Tc7T5VIjv8Neb0Ei9nC7jwWSZNM5P1I/s1600/asparagus+with+lemon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Uch_ARt4pDjYK_FiKaoB5nhVikRRikCewyeaPwLPByS2OOO6koPoYgBnen9FI29nbylA68vHU5dgMZawotIBmr8YatpQyLwnPCqbza3mlxN4Tc7T5VIjv8Neb0Ei9nC7jwWSZNM5P1I/s1600/asparagus+with+lemon.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Calibri;"><b>Oven-Roasted Asparagus Bundles (in parchment) </b><o:p></o:p></span></div>
<span style="font-family: Calibri;">42 stalks of asparagus<o:p></o:p></span><br />
<span style="font-family: Calibri;">6 cloves garlic, peeled and
crushed<o:p></o:p></span><br />
<span style="font-family: Calibri;">6 slices lemon<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 Tbs unsalted butter, divided<o:p></o:p></span><br />
<span style="font-family: Calibri;">Kosher salt<o:p></o:p></span><br />
<span style="font-family: Calibri;">6 herb springs (thyme, chives or
parsley) optional<o:p></o:p></span><br />
<span style="font-family: Calibri;">6 pieces of Parchment paper<o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Preheat the oven to 400 degrees. Trim ends of
asparagus. Divide stalks into 6 groups of 7 among the pieces of parchment
paper. Place 1 lemon slice and 1 smashed garlic clove on top of each asparagus
grouping. Top each grouping with herb sprig , ½ tablespoon butter and salt.
Fold paper over the asparagus and seal to close. Fold down ends of paper and
tuck under. Bake bundles 12-15 minutes; allow bundles to rest a few minutes
before serving. </span>Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-56204056408305138092014-04-10T11:37:00.004-05:002014-04-10T11:37:51.054-05:00Easter Honey Glazed Ham
<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Since Easter is just
around the corner, we decided to feature a local ham with a delicious
brushed-on glaze in last night's <a href="http://www.eckerts.com/classes.htm">cooking class</a> last in our Belleville Country
Store. </span><br />
<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSy03UmBTGu0c2ovfLplGHCe7ouvLArPJODaLjUpTPqPVYyygK6texvqXC-6Ksm3021qqTGSuaqSMpPkyzcKXacvwWQE97T99zHSSo1ooQhWLLhNcL9ohgQBiNH6MF9JRJETsy5Quzn5k/s1600/ham_finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSy03UmBTGu0c2ovfLplGHCe7ouvLArPJODaLjUpTPqPVYyygK6texvqXC-6Ksm3021qqTGSuaqSMpPkyzcKXacvwWQE97T99zHSSo1ooQhWLLhNcL9ohgQBiNH6MF9JRJETsy5Quzn5k/s1600/ham_finished.jpg" height="480" width="640" /></a></div>
<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivKMT76wlod8qThIQVFueiQSuvSKc6mT5_quDlNuJesw9KrC0WLVks0-HbnqOdqszSLxcrdnvmCOtl-VTXuwlp1vAHQMJ3_x70GzcGp_Kol5wThpvACZfsaDEoR0r3fWB0rmf-mixauo/s1600/ingredients.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivKMT76wlod8qThIQVFueiQSuvSKc6mT5_quDlNuJesw9KrC0WLVks0-HbnqOdqszSLxcrdnvmCOtl-VTXuwlp1vAHQMJ3_x70GzcGp_Kol5wThpvACZfsaDEoR0r3fWB0rmf-mixauo/s1600/ingredients.jpg" height="240" width="320" /></a><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">While the ham was
warming in the oven, we prepared the glaze and set it aside to cool. As it
cools, the glaze thickens making it the perfect consistency to brush on the ham
during the last stages of baking. Tangy Dijon mustard perfectly balances
sweet fruit juices and honey, making this a delicious way to add a burst of
flavor to Eckert's juicy, slightly-salty ham. </span></div>
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<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span> </div>
<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.eckerts.com/">Eckert's</a> proudly sells
high-quality, local, bone-in half and whole hams. As we baked the ham,
less than a teaspoon of juices escaped into the pan. This means the juices
remained in the ham resulting in a juicy and tender finished product.<o:p></o:p></span><br />
<br />
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<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Keep this recipe at the
top of your collection for holiday gatherings! We are sure your guests will
love it as much as our classroom guests did - </span><span style="color: black; font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">they were all asking for
seconds!! </span></div>
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<span style="color: black; font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-fareast-font-family: "Times New Roman";">Eat well this Easter, Angie</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwnspM3fJY-lF76mF2ecxfaJRLF5-S4SYPyxAg3n7FNRg9ySRVAxqfIFDBq2P0Rpzdfm37YkmFDUmx2-QiLfIFetn_LHfqOW_g44_TtWEgHVLw30FVRO5nVosa0MhBwa_pHQaeyfVJiw/s1600/glaze1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwnspM3fJY-lF76mF2ecxfaJRLF5-S4SYPyxAg3n7FNRg9ySRVAxqfIFDBq2P0Rpzdfm37YkmFDUmx2-QiLfIFetn_LHfqOW_g44_TtWEgHVLw30FVRO5nVosa0MhBwa_pHQaeyfVJiw/s1600/glaze1.jpg" height="480" width="640" /></a></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">10 to 12 lb. fully cooked, bone-in ham <o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">⅓ cup
Eckert's Pure Honey <o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 cup brown sugar <o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">⅓ cup pineapple juice <o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">⅓ cup orange juice <o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2 Tbs. Dijon mustard <o:p></o:p></span></div>
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<span style="font-family: Times New Roman; font-size: small;">
</span><span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼ tsp.
ground cloves<o:p></o:p></span></div>
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</span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Preheat oven
to 325°F. Place ham in roasting pan. Bake uncovered 2 hours. In a small
saucepan, combine honey, brown sugar, pineapple and orange juice, mustard and
cloves. Bring to a boil; reduce heat and simmer for 5 to 10 minutes. Set aside.
After baking the ham brush ham with glaze and bake an additional 30 to 45
minutes, brushing on glaze every 10 minutes. Makes 15 servings.<o:p></o:p></span></div>
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<o:p></o:p></span></span></div>
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Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-10341977809538011902014-04-02T13:53:00.003-05:002014-04-02T13:53:34.937-05:00Margherita Pizza with Fresh Herbs
<span style="font-family: Calibri;">What a fun Saturday afternoon we had in the classroom! We
had a group of ladies AND a few men for our Herb Cooking Class. The group was a
mixture of herb garden newbies and experienced gardeners. I think they learned
a lot from each other as they shared stories at their tables.</span><br />
<span style="font-family: Calibri;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAT98R4GEgI7xRwkhZg8C9HWiA_wA6gow9lPhr24fBXYaSZkqVsD74qdNv71eFduT6ahN6p0NXOisu-T88W1z32R72ceKiutFGXxS0qnPgWe0Le05ZnbsSOYr0KPpZk_DCIy9O2JitrhY/s1600/pizza_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAT98R4GEgI7xRwkhZg8C9HWiA_wA6gow9lPhr24fBXYaSZkqVsD74qdNv71eFduT6ahN6p0NXOisu-T88W1z32R72ceKiutFGXxS0qnPgWe0Le05ZnbsSOYr0KPpZk_DCIy9O2JitrhY/s1600/pizza_1.jpg" height="640" width="480" /></a></div>
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<span style="font-family: Calibri;">This recipe was a hit with the group. It is a classic pizza
with plenty of fresh herbs to awaken your senses! I love basil and this pizza
had me craving all kinds of summer flavors. This classic Italian pizza was
named after Queen Margherita of Savoy in the late 1800’s. It is said
to have been created to resemble the Italian flag. History aside, made well,
this pizza is simply delicious.<o:p></o:p></span><br />
<br />
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<span style="font-family: Calibri;">To make your Margherita pizza taste queen-worthy, you must
start with top-notch tomatoes. Pomi brand tomatoes have incredible flavor and a
remarkably simple label. The package contains tomatoes and nothing else! Once
you have your high quality tomatoes, simply follow the recipe to success.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Eat well this SPRING (finally it is starting to feel like it
really is here!), </span><span style="font-family: Calibri;">Angie<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">P.S. If you need to satisfy your tomato growing fix, come on
out to our <a href="http://www.eckerts.com/gardenCenter.htm">Garden Center</a> at our Belleville farm. We have over 15 types of
tomato plants and more arriving daily. Our veggie packs are 5 for $5 during the
month of <a href="http://www.eckerts.com/insert.htm">April</a>.</span></div>
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<span style="font-family: Calibri;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQjHQWoF2Kd6HQLAHx7lpqOEeHoVcOvFex1RF48cxuR2ErPuMaBfoIj6V5Y-mwEZoQVjj17Fbm8GoVePVdVS5gffTLaZtygKI_KQSzh7AqIn4m-0rM1Za97XSl0fYXe-rHnD5HXYm-jc/s1600/pizza.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyQjHQWoF2Kd6HQLAHx7lpqOEeHoVcOvFex1RF48cxuR2ErPuMaBfoIj6V5Y-mwEZoQVjj17Fbm8GoVePVdVS5gffTLaZtygKI_KQSzh7AqIn4m-0rM1Za97XSl0fYXe-rHnD5HXYm-jc/s1600/pizza.jpg" height="400" width="300" /></a></div>
<span style="font-family: Calibri;"></span><span style="font-family: Calibri;"><div class="MsoNormal" style="margin: 0in 0in 0pt;">
3 tablespoon extra-virgin olive oil, divided<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Times New Roman;">
</span>1/2 medium onion, minced<o:p></o:p></div>
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<span style="font-family: Times New Roman;">
</span>1 sprig parsley, chopped<o:p></o:p></div>
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<span style="font-family: Times New Roman;">
</span>1 large clove garlic, minced<o:p></o:p></div>
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<span style="font-family: Times New Roman;">
</span>1 teaspoon fresh oregano<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Times New Roman;">
</span>1-1/2 cups Crushed Tomatoes (we strongly recommend Pomi
or San Marzono)<o:p></o:p></div>
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<span style="font-family: Times New Roman;">
</span>1/3 cup packed fresh basil leaves, torn<o:p></o:p></div>
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<span style="font-family: Times New Roman;">
</span>3 ounces fresh mozzarella (in liquid), thinly sliced<o:p></o:p></div>
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<span style="font-family: Times New Roman;">
</span>2 to 3 tablespoons extra-virgin olive oil <br />Freshly ground
black pepper and salt<br /> Eckert’s frozen thin-crust pizza crust</div>
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<o:p></o:p> </div>
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<span style="font-family: Times New Roman;">
</span></div>
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
In a 10-inch skillet, heat 1 tablespoon oil over medium
high. Sauté onion and parsley until golden (about 8 minutes), then stir in
garlic and oregano for a few seconds. Add tomatoes and bring to a boil,
stirring, 5 minutes or until thick.</div>
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<o:p></o:p> </div>
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<span style="font-family: Times New Roman;">
</span></div>
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
Spread sauce over crust, sprinkle with basil, mozzarella,
and drizzle with 2 tablespoons of oil. Finish with generous black pepper and a
little salt. Bake at 400 degrees for 10-14 minutes.<o:p></o:p></div>
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<span style="font-family: Times New Roman;">
<o:p></o:p></span></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-23065193427042337762014-03-26T21:54:00.001-05:002014-03-26T21:54:03.357-05:00Oven Roasted Chicken with Herb Butter<span style="font-family: Calibri;">Thank you <a href="http://www.ksdk.com/features/show-me-st-louis/">Show Me St. Louis</a>! I had a ball at the station
last Thursday making <span id="goog_1772480375"></span><a href="https://www.blogger.com/">Herb Butter<span id="goog_1772480376"></span></a> with Host Julie. Cooking on Show-Me is always
a pleasure </span><span style="font-family: Wingdings;">J</span><br />
<span style="font-family: Wingdings;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkDZnzP_cPzbTrSgX2CA5ZizZ20fgXdyoDbUKLTvPF9atAGwPC_OBVFR3NiQsaR3-_uGjYd7AQv36VizqDY1AlNmcX2Kav14rRRWV9wBy-17k2ziT4b7-bTMO1MlIxdCIQiEsLedoB50/s1600/butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkDZnzP_cPzbTrSgX2CA5ZizZ20fgXdyoDbUKLTvPF9atAGwPC_OBVFR3NiQsaR3-_uGjYd7AQv36VizqDY1AlNmcX2Kav14rRRWV9wBy-17k2ziT4b7-bTMO1MlIxdCIQiEsLedoB50/s1600/butter.jpg" height="480" width="640" /></a></div>
<o:p></o:p><br />
<span style="font-family: Calibri;">I made Herb Butter in during the demo and Julie loved it on <a href="http://www.eckerts.com/index.htm">Eckert’s</a> Bakery
Bread. Luckily, I had a extra Herb Butter to take home after the demo so I
decided to use it on chicken last night. The results were delicious and
kid-approved!! (Really! The kids didn’t even mind the little flecks of “green
stuff.””) I simply melted the herb butter in the microwave for 20 seconds and
brushed it on chicken pieces from Eckert’s Butcher Shop. I hope you will give
both of the recipes a try. <br />
<br />
Thank goodness fresh herbs are finally here in our greenhouse at Eckert’s. I
have started to grow a few on my windowsill and as a result I am feeling like I have a little more
optimism about spring actually arriving….</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFfi9QGe3Sct9KybH5jFLDYD-jleFcu6yc9vj3b4nOmhY9cXR6zWg4jGkV-XUx_2dDW8L7Rj8WC7YWZGcHwE6FzyC00clVJNHR5ae_fDf5C9gsTxjR6LsnuEeZzeOoBh6asUiZ6Qtj7M/s1600/herbs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtFfi9QGe3Sct9KybH5jFLDYD-jleFcu6yc9vj3b4nOmhY9cXR6zWg4jGkV-XUx_2dDW8L7Rj8WC7YWZGcHwE6FzyC00clVJNHR5ae_fDf5C9gsTxjR6LsnuEeZzeOoBh6asUiZ6Qtj7M/s1600/herbs.jpg" height="200" width="150" /></a><br />
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<span style="font-family: Calibri;"><span style="font-family: Times New Roman;"><br /></span>Eat well this winter-like spring, Angie<o:p></o:p></span></div>
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<span style="font-family: Calibri;"><b>Eckert’s Garlic Herb Butter - <em>As Featured on Show Me St. Louis</em></b><o:p></o:p></span></div>
<span style="font-family: Calibri;">1 head garlic<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 Tbs. olive oil<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 Tbs. fresh thyme<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 Tbs. fresh rosemary<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 Tbs. fresh sage<o:p></o:p></span><br />
<span style="font-family: Calibri;">3 Tbs. fresh parsley<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 cup unsalted butter, room temperature<o:p></o:p></span><br />
<br />
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<span style="font-family: Calibri;">With a knife, trim the papery tip off the head of the garlic
to expose the white tips of the cloves. Leave cloves connected to the root end.
Place bulb of cloves on aluminum foil. Drizzle with oil and wrap with foil.
Bake 30-45 minutes or until cloves are soft when pressed. Remove foil and allow
garlic to cool.<o:p></o:p></span></div>
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<span style="font-family: Calibri;">Extract the soft garlic from the skins and discard skins.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">In a small bowl, combine garlic, butter and herbs until
well-combined. If desired, shape butter into a log and wrap with wax paper.
Store in refrigerator up to 1 week or freeze for up to 3 months. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUB8AyUPQ8Fo9PXo-8CN1IlBcoRmPDA3a3Q4m4aq5vakA1zlGNyNqiknUdUSiQQxdAY3LNmEaKyMV5vYIt9m6x7ZbqTqjQzRQfgs-fa0qV4UKsuUOPPX-523rUWbh2sOo_MO4YhVp1ais/s1600/chicken_cooked.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUB8AyUPQ8Fo9PXo-8CN1IlBcoRmPDA3a3Q4m4aq5vakA1zlGNyNqiknUdUSiQQxdAY3LNmEaKyMV5vYIt9m6x7ZbqTqjQzRQfgs-fa0qV4UKsuUOPPX-523rUWbh2sOo_MO4YhVp1ais/s1600/chicken_cooked.jpg" height="320" width="240" /></a></div>
<span style="font-family: Calibri;"><strong>Oven Roasted Chicken with Herb Butter</strong></span></div>
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<span style="font-family: Calibri;">3 Tbs Melted Herb Butter<o:p></o:p></span></div>
<span style="font-family: Calibri;">3 ½ pounds bone-in, skin-on chicken pieces (2 split breasts
cut crosswise, 2 drumsticks, and 2 thighs)<o:p></o:p></span><br />
<br />
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<span style="font-family: Calibri;">Rinse chicken pieces and pat chicken dry with paper towels.
Lightly season with salt and pepper. In a oven-proof baking pan, place chicken
pieces, skin side up; arranging breast pieces in center and leg and thigh
pieces around the outside of the baking pan.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Brush chicken with herb butter. (If butter is cold, warm a
few seconds in microwave). Roast until breasts register 160-degrees and legs
and thighs register 175-degrees about 35 to 40 minutes. Rotate the baking pan
half-way through the roasting.<o:p></o:p></span></div>
<br />
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<span style="font-family: Calibri;">Transfer chicken to a warm serving platter. Tent loosely
with aluminum foil and let rest 5 to 10 minutes. </span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">We still have a few spots available in our upcoming herb classes. We are offering a herb class this Saturday, March 29th and another herb class on April 12th. Click <a href="http://www.eckerts.com/calendarCooking_2014.htm#cookingClasses">here</a> for a full listing of our upcoming classes.</span></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-5774060384592137912014-03-12T15:42:00.002-05:002014-03-12T15:42:48.757-05:00Easy as Pie, Pecan Pie
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPpeC_bFGVLwuuKYZJxGRWc45ToPD_ubCs5Q5frD3x7IIVhDQFrK35F2tGmYDMraxZ9kyelMVTzzQyT1xcqmL_nPGGZ6mwmExTgBPwrROZer5GQGdfTfTTxflhWVhHh3wngXXfPxHs40/s1600/pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsPpeC_bFGVLwuuKYZJxGRWc45ToPD_ubCs5Q5frD3x7IIVhDQFrK35F2tGmYDMraxZ9kyelMVTzzQyT1xcqmL_nPGGZ6mwmExTgBPwrROZer5GQGdfTfTTxflhWVhHh3wngXXfPxHs40/s1600/pie.jpg" height="480" width="640" /></a></div>
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;"></span><br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">My husband, Chris, is VERY fond of Eckert’s Bakery’s Pecan Pie but
I was lacking the perfect recipe for baking from my home. Certainly we can grab
one from Eckert’s bakery and it is very hard to upstage but I was determined to
make one that could compare. A few winters ago, I collected as many pecan
recipes as I could find and baked a new one every weekend. (Yes really I did!!)</span><o:p></o:p><br />
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">The pie recipes ranged in amounts of butter and types of
sweeteners including brown sugar, granulated sugar, molasses etc. Chris
provided feedback with each test recipe about the sweetness and the textures
but Eckert’s Bakery Pecan Pie still upstaged my baking!</span><o:p></o:p></div>
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;"><o:p> </o:p></span><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">It wasn’t until I made the most basic recipe- found on the Karo
Syrup bottle of all things- that I received the official nod of approval! Since
the “winter of pecan pie baking,” as it is called in my family, I have stopped
looking for a better recipe. I am convinced the best pecan pie is made with
dark Karo syrup and a blend of regular and vanilla sugars. The vanilla sugar is
my own twist to this classic recipe and it too is very simple to make. I bake
this pie so often that I keep pre-portioned bags of Illinois pecans and frozen
pie shells in a special drawer in my freezer! In celebration of National Pi Day
this Friday, I will be making it a couple times this week. Give it a try and
you will understand why!!!</span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;"></span> </div>
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<o:p><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">Ella helping in the kitchen!</span></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">Eat well this winter, Angie</span><o:p></o:p></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">Ingredients</span></div>
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">1 cup Dark Karo® Corn Syrup</span><o:p></o:p><br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">3 eggs</span><o:p></o:p><br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">1/2 cup granulated sugar</span><o:p></o:p><br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">½ cup granulated vanilla sugar (*see recipe below or substitute
regular granulated sugar)</span><o:p></o:p><br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">2 Tbs. butter, melted</span><o:p></o:p><br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">1 tsp. Pure Vanilla Extract</span><o:p></o:p><br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">6 oz. pecans (about a cup and a half)</span><o:p></o:p><br />
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">1</span><span style="color: black; font-family: "Times New Roman","serif"; font-size: 7pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;"> </span><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">(9-inch) unbaked or frozen
Eckert’s pie crust</span><o:p></o:p><br />
<br />
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">Preheat oven to 350°F. Place pecans in the pie crust. In a medium
bowl, whisk together corn syrup, eggs, sugars, butter and vanilla. Pour filling
into pie crust. </span><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">Place pie on a baking sheet
and bake on center rack for 50 to 60 minutes. </span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVUy4bkG_3zlD22Tdrpw1LszOXzq28oVCh_gNhZ0k9lMJuxrn0ACrWib9sCrSma0YBGz1QXzLgjZ0YC3sVu7LBRqEHp178EGcczv0htEHN7plOA0M1jCpNBcd_H50uMsfPFQcsT5fxH8/s1600/pre-bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIVUy4bkG_3zlD22Tdrpw1LszOXzq28oVCh_gNhZ0k9lMJuxrn0ACrWib9sCrSma0YBGz1QXzLgjZ0YC3sVu7LBRqEHp178EGcczv0htEHN7plOA0M1jCpNBcd_H50uMsfPFQcsT5fxH8/s1600/pre-bake.jpg" height="480" width="640" /></a></div>
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<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxwBkWOFgBZJyHnqZVDt6XLB-YeDot8n6tNibWf7SKNB3zGjGzYdBWjY83kVQHUrodFIwnty6ARXYBiioJp8WGHZRXR4ejaLNiWMXu6m3dgX97zjJlYj_OVwCqMNUHPY59wHZgGwzKfo/s1600/sugar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHxwBkWOFgBZJyHnqZVDt6XLB-YeDot8n6tNibWf7SKNB3zGjGzYdBWjY83kVQHUrodFIwnty6ARXYBiioJp8WGHZRXR4ejaLNiWMXu6m3dgX97zjJlYj_OVwCqMNUHPY59wHZgGwzKfo/s1600/sugar.jpg" height="200" width="150" /></a><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">Baking Note: Pie is done if you can lightly tap the surface of the
pie and it springs back. The pie will slice cleaner if you allow it cool for 2
hours after baking. However, this doesn’t always happen in my house!</span><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">Vanilla Granulated Sugar </span><o:p></o:p></div>
<span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;">I make my own vanilla sugar and keep it on hand in the cabinet for
special desserts, coffee flavoring etc. To make vanilla sugar, cut a vanilla
bean in half lengthwise and place it in a jar or reseal-able glass container.
Pour in 2 cups of granulated sugar. Allow vanilla flavors to blend into the
sugar for at least 1 week. Use as you would regular sugar to add a hint of
vanilla!</span><o:p></o:p><br />
<i><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;"></span></i><br />
<i><span style="color: black; font-family: "Helvetica","sans-serif"; font-size: 9pt;"><strong>No time to bake this week? Stop by our bakery in Belleville!
On Friday you can take advantage of a great deal on National Pi Day. Our
most popular pie, Dutch Apple Pie will be buy 1 get 1 FREE Friday, 3-14 only!</strong></span></i><o:p></o:p><br />
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-46563215018540277782014-03-05T16:20:00.000-06:002014-03-05T16:20:12.156-06:00Pork Tenderloin with Creamy Paprika Sauce
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Does
anyone else tear hundreds of recipes out of magazines throughout the year? I
have the greatest intentions of making them ALL but I admittedly fall short of
my culinary goal. On a day without scheduled evening activities, I dig into my
collection of jagged recipe pages and select something that catches my fancy. I
try to select the recipe before I leave the house so I can make sure to pick up
the required ingredients. </span><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">This
recipe was inspired by a Cooking Light issue from months ago. It was listed as
a 30 minute meal and it took me a bit longer but it was worth every extra
minute spent. The sauce was creamy and flavorful, the pork was tender and I
will definitely make it again. I changed a few things in the original recipe to
make it a little more kid-friendly and to create a fuller-flavored sauce. </span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"></span> </div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">A
stainless steel skillet is key to allowing the meat to brown long enough to
leave browned bits on the pan. (If you want to know why, <a href="http://www.google.com/">Google</a> “Maillard
Reaction.”) In my usual hurried cooking manor, I rush the browning steps and in
turn sacrifice flavor. Luckily, my patient husband was standing over my shoulder
encouraging me to allow the browning steps “to go a little longer” on the pork
and onions. Thanks Honey!</span><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">1
1/2 lb Eckert’s pork tenderloin, cut into 1 inch pieces</span><o:p></o:p></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">1/2
tsp salt, divided</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">1/2
tsp freshly ground pepper, divided</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">4
Tbs. Olive oil, divided</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">1
cup finely diced onions</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">3
large cloves garlic, minced</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">3
Tbs. all-purpose flour</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">3
Tbs. tomato paste</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">1
tsp. paprika </span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">3/4
cup dry white wine</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">1
1/2 cup chicken stock</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">2
Tbs apple cider vinegar</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">3
Tbs light or regular sour cream ( I used Mexican cream. Yum!)</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">4
cups cooked rice or noodles </span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">Fresh chopped parsley or chives, (optional)</span><o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXihv3mRo-sAlUbtr8660lnemJFI5lNREXUR6GXALhW7aiAKs5EF-Z_DT9MPlh1MJthKIdetPiuswmrQjQuvROnPDQ9WRvRZ6kqmpxFUcFMvVwvvu9xDtr-uXVdow4_Ge_Qrrq7JXIWnI/s1600/end_step.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXihv3mRo-sAlUbtr8660lnemJFI5lNREXUR6GXALhW7aiAKs5EF-Z_DT9MPlh1MJthKIdetPiuswmrQjQuvROnPDQ9WRvRZ6kqmpxFUcFMvVwvvu9xDtr-uXVdow4_Ge_Qrrq7JXIWnI/s1600/end_step.jpg" height="320" width="240" /></a><span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">Sprinkle
pork with 1/4 teaspoon of salt and pepper. Heat a large stainless steel skillet
over medium-high heat. Add 2 tablespoons oil and swirl to coat. Add pork and
cook 3-4 minutes per side. Turn meat with tongs only when it pulls easily away
from the pan, resisting the urge to tug it free. </span><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">Once
browned, remove pork from pan and set aside. </span><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0.5in 5pt 0in;">
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">Return
skillet to medium heat and add remaining 2 tablespoons of oil. Add onion,
garlic and remaining salt and pepper to skillet and sauté 4 more minutes. Add
flour, tomato paste and paprika, sauté stirring constantly for 1 to 3 minutes
or until the mixture is well-browned. </span><o:p></o:p></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;"></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 10.5pt;">Add
wine to deglaze the pan and cook 2 minutes while whisking the browned bits
loose from the bottom of the pan. Add stock and vinegar and bring sauce to a
boil. Return pork pieces to the skillet and simmer for 5 minutes or until pork
reaches an internal temperature of 145 degrees. Remove pan from heat and stir
in sour cream. Serve pork over a bed of rice or noodles if desired. Top with
fresh parsley or chives if using. Makes 6 servings. </span><o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt;">Eat
Well this Winter, Angie</span><o:p></o:p></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<o:p> </o:p></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-32437987361113882082014-02-26T14:55:00.002-06:002014-02-26T14:55:59.674-06:00Wine Friendly Cheese Platter
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">As you
probably already know, Chris and I enjoy entertaining with wine and food and we
strongly </span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3el29wjAEzXAoBHkRHEZ93ypwCuoH_sl7fcmfCZ6f_tpdPAt1VLzZG9YLGEOyLBMF3LmrBWwNrvH0PlyfdzS6uIS1o5v9SAQJq0gBXxnlHVAr-GryfGd_m5bwRB7SUrjkDT2Jl60QyM/s1600/platter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP3el29wjAEzXAoBHkRHEZ93ypwCuoH_sl7fcmfCZ6f_tpdPAt1VLzZG9YLGEOyLBMF3LmrBWwNrvH0PlyfdzS6uIS1o5v9SAQJq0gBXxnlHVAr-GryfGd_m5bwRB7SUrjkDT2Jl60QyM/s1600/platter.jpg" height="320" width="240" /></a></div>
believe no party is complete without cheese! We often order cheese
platters out at restaurants to get ideas for presentations at our own parties.
Since this weekend is our 4th Annual Wine and Food Festival, I decided to
gather my thoughts and ideas about creating the ideal cheese platter for a wine
event. Here are my guidelines and I think they will help you create a fantastic
platter for your next party.<o:p></o:p><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">How
to Create Your Own Wine-Friendly Cheese Platter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1. Select your Cheeses<o:p></o:p></span></b></div>
<i><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Choose 3-4 types in varied firmness
and flavor and milk source.</span></i><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cheese
comes from cow's milk, sheep's milk, goat's milk or a blend of these. I like to
choose one from each source to provide variety for my guests. I also like a
range from soft to firm cheeses. Here are the categories I recommend and my
favorite cheese suggestions within each category:</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"> ·</span><span style="font-family: "Times New Roman","serif"; font-size: 7pt;">
</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Soft
Cheese: Chèvre (goat’s milk cheese from WI) or Fromager d’Affinois (cow’s milk
cheese from France)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"> ·</span><span style="font-family: "Times New Roman","serif"; font-size: 7pt;">
</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Firm:
Manchego (sheep’s milk cheese from Spain) or Parmigiano-Reggiano (cow’s milk
cheese from Italy)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"> ·</span><span style="font-family: "Times New Roman","serif"; font-size: 7pt;">
</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Aged:
Barber’s 1833 Aged Cheddar (cow's milk cheese from England) </span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 12pt; mso-bidi-font-family: "Times New Roman";"> ·</span><span style="font-family: "Times New Roman","serif"; font-size: 7pt;">
</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Blue:
St. Pete’s Select (cow’s milk cheese from MN) <o:p></o:p></span></div>
<br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><div class="MsoNormal" style="margin: 0in 0in 0pt;">
(If you are interested in tasting some of these cheeses,
join us this Sat and Sun at 2pm for a free cheese tasting in our Belleville
classroom.)<o:p></o:p></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
</span><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2.
Identify Platter Partners</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></div>
<i><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">Choose
1 in each category.</span></i><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">These
items create a nice variety of textures and flavor from sweet to savory. They
allow for an aesthetically pleasing presentation of the platter.</span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLcQsey7UrEUwpiQh1fm_c63_veLhmdJSuE-jNzUpBsS_pb0iw5jm-EWBb447xVFSTIY62Nh3Muy4ee5Mou_IRSw09jSG376Eg9iLi2Z4lBPWc7xm1rFR0QdP7NUCgDzMrnXWmwrRD4E/s1600/supplies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLcQsey7UrEUwpiQh1fm_c63_veLhmdJSuE-jNzUpBsS_pb0iw5jm-EWBb447xVFSTIY62Nh3Muy4ee5Mou_IRSw09jSG376Eg9iLi2Z4lBPWc7xm1rFR0QdP7NUCgDzMrnXWmwrRD4E/s1600/supplies.jpg" height="480" width="640" /></a></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span><br />
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">1.
Bread or crackers - Our favorites: Stonewall Kitchen Sea Salt Crackers and/or
Eckert's Bakery Farm Bread or Irish Soda Bread)<o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">2.
Chutney or preserves- Eckert's Chutney or Eckert's Fig Preserves or Eckert’s
Pure Honey<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3.
Nuts - Toasted walnuts or Marcona almonds<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4.
Dried fruit - Cherries, cranberries or apricots (cut in half)<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">5.
Meat- thin shaved Volpi prosciutto, German Bologna or Eckert's Beef summer
sausage<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">3.
Select your Presentation Board</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">You
can get creative here. I usually default to my favorite <a href="http://www.johnboos.com/">Boos Block</a> cutting
board. Boos are made in Effingham, IL and they are in many gourmet kitchens
around the world! A classic white platter also makes a classy statement. I have
even used pieces of slate I have picked up at the hardware store. Have fun
picking out something unique!<o:p></o:p></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkupI7CNfWUKDc4dCmgfW9g1jNEa9sp10MDYb9Ag4Gm8QuTRJJzukXeA52ee08-RfIRYIlJaN7P9iz3cpmbDHiO2TdXwRcyRvDUGg7teTUus78SXTf97c_mZZ6tMpBET-kt1NBZ75KR7M/s1600/cheese+cutter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkupI7CNfWUKDc4dCmgfW9g1jNEa9sp10MDYb9Ag4Gm8QuTRJJzukXeA52ee08-RfIRYIlJaN7P9iz3cpmbDHiO2TdXwRcyRvDUGg7teTUus78SXTf97c_mZZ6tMpBET-kt1NBZ75KR7M/s1600/cheese+cutter.jpg" height="200" width="150" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">4.
Buy the Right Amount</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></div>
<span style="font-family: "Times New Roman","serif"; font-size: 12pt;">At Eckert's
Cheese Counter, we will cut as much or as little as you like. I like to plan on
3 ounces of cheese per person which usually prevents me from running out! <o:p></o:p></span><br />
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">5. Serve
at the Right Temp</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></div>
<span style="border: 1pt windowtext; font-family: "Times New Roman","serif"; font-size: 12pt; mso-border-alt: none windowtext 0in; padding: 0in;">For
the best enjoyment of the cheese flavors, remove the cheese from the
refrigerator 45 minutes to 1 hour before serving.</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span><br />
<br />
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<b><span style="border: 1pt windowtext; font-family: "Times New Roman","serif"; font-size: 10.5pt; mso-border-alt: none windowtext 0in; padding: 0in;">Be
sure to join us this Saturday and Sunday, March 1<sup>st</sup> & 2<sup>nd</sup>
for our 4<sup>th</sup> Annual Wine & Food Fest. <a href="http://www.eckerts.com/coupons/coupon_2014_fest.html">Save $10 with this offer.</a></span></b></div>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;"><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;">Eat well this winter, Angie</span><span style="font-family: "Times New Roman","serif"; font-size: 12pt;"><o:p></o:p></span></span></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-15323539434245645402014-02-19T12:38:00.001-06:002014-02-19T12:41:42.279-06:00Roasted Brussel Sprouts with White Wine<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Our culinary team has been
brainstorming plans and recipes for 4<sup><span style="font-size: x-small;">th</span></sup> Annual <a href="http://www.eckerts.com/calendar_2014.htm#CalMarch">Wine and FoodFestival</a> at our Belleville Country Store on March 1<sup><span style="font-size: x-small;">st</span></sup> and 2<sup><span style="font-size: x-small;">nd</span></sup>.
I am thrilled to have a new excuse to dig into my recipe file called “Cooking
with Wine.” Last night Chris grilled some gorgeous steaks from our fresh meat
department and I had the simple task of preparing the sides. I pulled this
recipe from my files and within a few minutes it was roasting beautifully in
the oven.
<br /><o:p></o:p></span></span></div>
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzzIAd5E_F2IkTKnqciLJG7Y9hnI80RDCytOPSo9Q_ef1rNWCUPrmK4L1VF8X6t2SekpiTL_EQnyibc8bKSu8LUhR0fv-jiub3DykguoGncZlB46pDGyxwb1rfAWvD3YWVwaoEzwO1GI/s1600/Brussel_Sprouts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinzzIAd5E_F2IkTKnqciLJG7Y9hnI80RDCytOPSo9Q_ef1rNWCUPrmK4L1VF8X6t2SekpiTL_EQnyibc8bKSu8LUhR0fv-jiub3DykguoGncZlB46pDGyxwb1rfAWvD3YWVwaoEzwO1GI/s1600/Brussel_Sprouts.jpg" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"><br />Chris and I were both impressed
with this first-time recipe (Admittedly, the kids were not so big on</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Calibri;"> it but
then again, they don’t ever like brussel sprouts!) The acidity of the wine and
lemon juice complimented the bitterness of the brussel sprouts beautifully. I
used a chardonnay but any dry white wine would work just fine. Give this
delicious and simple recipe a try!
</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ip5Rya_H6vf_FoiBnlBMHbKFsWvMXUopSLeUYde8a6mJ_Jw1U-SdpdqpU9zp9WiLmW5rHNdD8qml2y1X7UA4Hc08aE_G4zzrFmpecRkwcJmsM9u8zYD9BGSj2WoQ4MVJhWxidTqtHaI/s1600/ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Ip5Rya_H6vf_FoiBnlBMHbKFsWvMXUopSLeUYde8a6mJ_Jw1U-SdpdqpU9zp9WiLmW5rHNdD8qml2y1X7UA4Hc08aE_G4zzrFmpecRkwcJmsM9u8zYD9BGSj2WoQ4MVJhWxidTqtHaI/s1600/ingredients.jpg" height="480" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">2 cups brussel sprouts, halved<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">2 cloves of garlic, sliced<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">2 Tbs minced shallots<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">2 Tbs white wine<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">2 Tbs lemon juice<b style="mso-bidi-font-weight: normal;"><o:p></o:p></b></span></span></div>
<div style="text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">2 Tbs olive oil<o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">½ tsp salt<o:p></o:p></span></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Preheat oven 350 degrees. Toss
ingredients together in a 9x9 or similar size baking dish. Bake 15 minutes.
Stir and bake another 15 minutes or until sprouts are beginning to soften and
brown.<o:p></o:p></span></span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Eat well this winter, Angie</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"></span></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Please join us, March 1st & 2nd for a celebration of wine & local foods! Be sure to bring <a href="http://www.eckerts.com/coupons/coupon_2014_fest.html">this coupon</a> with you to receive $10 worth of FREE groceries.</span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"></span> </div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-20346078096515888882014-02-12T13:43:00.000-06:002014-02-12T13:43:32.538-06:00Valentine's Dinner is Served!
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gSLahEo-Myj0rRnyrLqRW7Gaqh_UBVc_IltvbDOqhZS1a1YT3Xy19YzC-syld1d31HncqAhyRkb_OIZV-lldHbmBMJ0zwLYuL17JcLJvldm8_Z6c9tgVAcQ81orIneo3dh8ukdmJALM/s1600/menu_rev.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2gSLahEo-Myj0rRnyrLqRW7Gaqh_UBVc_IltvbDOqhZS1a1YT3Xy19YzC-syld1d31HncqAhyRkb_OIZV-lldHbmBMJ0zwLYuL17JcLJvldm8_Z6c9tgVAcQ81orIneo3dh8ukdmJALM/s1600/menu_rev.jpg" height="200" width="150" /></a><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Ella (who is 10 today) and Theo
(age 6) started a tradition last fall of serving dinner to Chris and I. Ella
named their dinner service “Smiles”. She creates a menu highlighting easy to
prepare foods from Eckert’s deli hot case, bakery and produce departments.
Tonight’s menu featured Eckert’s Homegrown Lettuce with Grandma Barb’s
Dressing, a choice of Chef Darren’s chicken or beef with Amish noodles and an iced
cookie and frozen custard for dessert.<o:p></o:p></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkG-ICQu_76GIfUNjT1kRZSJgytr3ZyTaXxCzGmqsnF_NJoJVUnjWFIfu6ka2bafOxjtbfmaHuIktxSIF6kQIF3PFt-Sb2eOo4CfMM40RjJTHG_CSDYl542zSw6JVTeIUN_5tk0MS5nI/s1600/salad_rev.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkG-ICQu_76GIfUNjT1kRZSJgytr3ZyTaXxCzGmqsnF_NJoJVUnjWFIfu6ka2bafOxjtbfmaHuIktxSIF6kQIF3PFt-Sb2eOo4CfMM40RjJTHG_CSDYl542zSw6JVTeIUN_5tk0MS5nI/s1600/salad_rev.jpg" height="200" width="150" /></a><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">The first step for our
pint-sized staff is to find the perfect apron. Theo must have an apron with a
pocket so he has a place to keep his pen and pad- too funny! Next orders are
taken from Ella’s custom menu. As the main course reheated in the microwave,
the kids prepared the salads. Once the salads and main courses were served,
Theo claimed it was time for a “worker break” and they joined us for dinner.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sfj5llBStd7CS_8hJiMRh1bEhjfobToI-OnlzLbOF1ZzGN-Z-i3nMaUN1DskebNDRVDsRoKM_UeTZGvREw_GPKAf6uVyu0h9xOTinJ12ks0mt-Bz2WvFHlTOp_jxmgRWJNq5JYaS0p8/s1600/ella.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sfj5llBStd7CS_8hJiMRh1bEhjfobToI-OnlzLbOF1ZzGN-Z-i3nMaUN1DskebNDRVDsRoKM_UeTZGvREw_GPKAf6uVyu0h9xOTinJ12ks0mt-Bz2WvFHlTOp_jxmgRWJNq5JYaS0p8/s1600/ella.jpg" height="200" width="150" /></a><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"> </span></span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">As for dessert… our wait staff
got a little excited and ate the iced cookie so we missed out on that.
Luckily, there was plenty of Eckert’s Frozen Custard to go around.<o:p></o:p></span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">This has become a fun monthly
dinner tradition for our family. It gives the kids a chance to work together on
meal planning, serving and clearing the table. Chris and I enjoy being guests
in our own home. Hope you will give it a try with your kids or grandkids soon!<o:p></o:p></span></span></div>
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<span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;"> </span></span><span style="mso-ascii-font-family: Calibri; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: Calibri;"><span style="font-family: Calibri;">Eat well this Valentine’s Day,
Angie<o:p></o:p></span></span></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-66881713942375964302014-02-05T14:58:00.002-06:002014-02-05T14:58:37.438-06:00Hugs and Kisses Grilled Cheese
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">This recipe is so adorable for
Valentine’s week! Our <a href="http://eckerts.com/classes.htm">classroom</a> educators love coming up with new recipes for
our various classes. Ms. Connie and Ms. Dorothy are the creative forces behind
the February Mommy and Me class in our Cooking Classroom. Their recipes
were so popular that our first two classes sold out! Luckily we decided to add
a third class on February 22<sup>nd</sup> at 9:30 for children ages 2-5. (Visit
us online to register <a href="http://eckerts.stores.yahoo.net/mawilosafe22.html"><span style="color: blue;">http://eckerts.stores.yahoo.net/mawilosafe22.html</span></a>).<o:p></o:p></span><br />
<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">I love their festive grilled cheese and certainly it can be modified to
accommodate even the pickiest of kids. I think it is a perfect sandwich for
breakfast, lunch or dinner. My kids love to make grilled cheese on the electric
griddle so we will be making these at home later this week.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaN5uiI_p4eNxF4ccMdEEEOt5vaMzcIyGMhJ4yQ7P9oSQz9Elne3IYvZDx2rdmODjqs1vrJmzDxtXoXh-GlPJ16JeI19u5xGijWFgA1WADBfctgqij5w7w-19Ht0vOlF9g7KA5EuNGWk/s1600/fb_rev.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaN5uiI_p4eNxF4ccMdEEEOt5vaMzcIyGMhJ4yQ7P9oSQz9Elne3IYvZDx2rdmODjqs1vrJmzDxtXoXh-GlPJ16JeI19u5xGijWFgA1WADBfctgqij5w7w-19Ht0vOlF9g7KA5EuNGWk/s1600/fb_rev.jpg" height="472" width="640" /></a></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span> </div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">Eat well this Valentine’s Day, Angie</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
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<strong><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">Hugs and Kisses Grilled Cheese</span></strong><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">1 tablespoon cream cheese, softened</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">1 teaspoon powdered sugar </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">Dash of cinnamon</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">2 slices raisin bread</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">1-2 slices of apple (we used Eckert’s
Homegrown Fuji)</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">1 slice Muenster cheese</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">Butter</span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4KNY2XpEYhO7i0vSqXbKrpJSJCmm012dglp-RBfQvX8Lgb9jOK9jZcTHYZv2Ru6xROFoxJ5QnVtO1O3vRvD9Kv6UkFsT_5KuGPPKiRjMeDpr9kRuzBzlSrlZpQp7gmSturD_FAmyunw/s1600/ingredients_rev.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4KNY2XpEYhO7i0vSqXbKrpJSJCmm012dglp-RBfQvX8Lgb9jOK9jZcTHYZv2Ru6xROFoxJ5QnVtO1O3vRvD9Kv6UkFsT_5KuGPPKiRjMeDpr9kRuzBzlSrlZpQp7gmSturD_FAmyunw/s1600/ingredients_rev.jpg" height="472" width="640" /></a></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">Mix cream cheese, powdered sugar, and
cinnamon. Spread on one piece of raisin bread. Top with apple slice and cheese.
In remaining piece of bread, cut out a heart using a 2-inch heart cookie
cutter. Place that slice of bread on top of cheese. Preheat and butter a
non-stick griddle. Toast sandwich on both sides until golden brown </span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-weight: bold; mso-hansi-theme-font: minor-latin;">and cheese is
melted. Makes 1 serving.</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-8844971935356029732014-01-30T15:23:00.000-06:002014-01-30T15:23:05.718-06:00Eckert's Sweet Party Meatballs
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXv_io2i2B1hemvHC1aOx1lBBUGv5fpSdIsOjjghYdyMe0GTY1LJ02A9K1e8HWJBnCSBTvxgpl9UOoQPzBXzRphAMEi5i0inLNjzmQM8xlXGOu8p1hrgArnqBG4l8bF6FAI3QGnEKWJo/s1600/servea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtXv_io2i2B1hemvHC1aOx1lBBUGv5fpSdIsOjjghYdyMe0GTY1LJ02A9K1e8HWJBnCSBTvxgpl9UOoQPzBXzRphAMEi5i0inLNjzmQM8xlXGOu8p1hrgArnqBG4l8bF6FAI3QGnEKWJo/s1600/servea.jpg" height="480" width="640" /></a><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">My favorite part about Super Bowl is the ….. FOOD! Are you with me on that? I can’t tell you who is playing but I can tell you what I will be serving. Speaking of that, I have been looking for a good meatball appetizer recipe for Super Bowl Sunday for several weeks. I was intrigued by the many recipes for cocktail meatballs calling for grape jelly but I wanted to put an Eckert’s spin on it. I experimented last night with a few sauces until I arrived at this sweet and savory combination. </span></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></o:p></span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">The
meatballs themselves were moist and very flavorful. They would be great on
pasta with tomato sauce or as an appetizer straight from the oven. The
combination of Eckert’s Peach Grilling Sauce and Eckert’s Peach Preserves
provides a sweet medium to keep the meatballs moist throughout a party. I
will be making them again this Sunday and I hope you will too.<o:p></o:p></span><br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">This is our
last week for our ground beef special in our Belleville Country Store. <strong>When you
buy 1 lb you get 1 lb free.</strong> Perfect timing don’t you think? <o:p></o:p></span></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Eat well
this Super Bowl, Angie<o:p></o:p></span></div>
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<b><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Eckert's
Sweet Party Meatballs</span></b><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 lb ground
beef<o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 Eckert's
applewurst sausage link (a link of bratwurst can be substituted)<o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/4 dried
plain bread crumbs<o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/4 cup
finely minced onions<o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/8 salt<o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">5oz Eckert's
Peach Grilling Sauce (your favorite BBQ sauce can be substituted)<o:p></o:p></span><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 cup (8oz)
Eckert's Peach Preserves</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNB7_ZXuXZfjFaQzaQMKw0HyPzGr-gWSlibVVAwHLH54YOR8qE-ftbAY3Tvz5Vt1rNaF1QojeBkT4cZhrEqbgUheM2reI1o0WRsFh88JfvA2EMyukbB-GUpd5AP3BdQSnZVshTgkSgU-s/s1600/Ovena.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNB7_ZXuXZfjFaQzaQMKw0HyPzGr-gWSlibVVAwHLH54YOR8qE-ftbAY3Tvz5Vt1rNaF1QojeBkT4cZhrEqbgUheM2reI1o0WRsFh88JfvA2EMyukbB-GUpd5AP3BdQSnZVshTgkSgU-s/s1600/Ovena.jpg" height="480" width="640" /></a></div>
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<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span> </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Preheat oven
to 350 degrees F. In a large bowl gently mix ground beef, applewurst,
bread crumbs, onions and salt until combined. Form mixture into round balls
about 1 1/4" in diameter. Place meatballs on a baking sheet and place in
oven for 12-15 minutes or until the internal temperature is at least 150
degrees. Pour grilling sauce and preserves in slow cooker. Transfer meatballs
to slow cooker and gently toss to cover with sauce. Cover slow cooker and place
on high for at least 1 hour and up to 4 hours. Makes about 30 meatballs.
</span></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-75638117290620269612014-01-24T11:28:00.000-06:002014-01-24T11:28:47.818-06:00Grandma's Egg Custard Pie
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">A few nights ago, I had the urge to make a
pie for dessert but I was lacking fresh or frozen fruit so I decided to go with
a classic custard pie. My family likes this pie because it reminds them
of another family favorite…crème brulee. </span><o:p></o:p><br />
<br />
<div class="noparagraphstyle" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">The pie is relatively simple to make once you learn how to scald milk.
According to the Food Lover’s Companion Cooking Guide, scalding is a “cooking
technique whereby a liquid is heated to just below the boiling point.” Before I
attempted to scald milk, I watched a few videos on-line to make I
understood the process.</span><o:p></o:p></div>
<br />
<div class="noparagraphstyle" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">To scald the milk, I placed the milk in a
heavy bottomed pot over medium heat. I stirred the milk every few minutes until
I started to see small bubbles form around the perimeter of the pot. Then I
started stirring constantly. I tested the temperature and turned off the heat
when it reached 210 degrees F. Then I set my pot outside in the cool winter air
to allow the milk to cool down to 100 degrees (one of the very few benefits to
cold winter days!!). When I poured the milk into the eggs and sugar mixture,
there was some milk stuck to the bottom of the pot that I did not include with
the ingredients. </span><o:p></o:p></div>
<br />
<div class="noparagraphstyle" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">Once all the liquid ingredients were
well-combined, I poured them into the pie crust and topped the pie with freshly
grated nutmeg (ground nutmeg works fine too). I had a little extra liquid so I
baked it alongside the pie in a ramekin without a crust. I placed the pie
on a sheet pan to prevent oven spills and set my timer! </span><o:p></o:p></div>
<br />
<div class="noparagraphstyle" style="margin: 0in 0in 0pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZezai5v67x3DcPwsXmxMPsOCcTNT0Iz46nadSSLTvVnDyk9-Bh_juhhG9nG1yn2MZ8XUXmiqykfxhZUmZQJq59g5g61uzYoGyvKIw5fbv3xAsKuXN3JBcqFljdEXBF3Q7IyKy8kROpdw/s1600/jam_1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZezai5v67x3DcPwsXmxMPsOCcTNT0Iz46nadSSLTvVnDyk9-Bh_juhhG9nG1yn2MZ8XUXmiqykfxhZUmZQJq59g5g61uzYoGyvKIw5fbv3xAsKuXN3JBcqFljdEXBF3Q7IyKy8kROpdw/s1600/jam_1.jpg" height="185" width="200" /></a><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">For pie serving time, I heated a few
different jars of Eckert preserves in the microwave for 30-40 seconds. The heat
made the preserves thinner and easier to drizzle on the pie. We tried several
different preserves in a recent cooking class at Eckert’s. The crowd favorite
with the custard pie was Eckert’s Rhubarb-Raspberry Jam. This jam had just the
right balance of sweet and tart to pair with the pie.</span><o:p></o:p></div>
<br />
<div class="noparagraphstyle" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">Give this pie a try and you’ll see how a
simple technique results in a classic & delicious dessert. Eat well this
winter, Angie</span></div>
<div class="noparagraphstyle" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;"></span> </div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;"><h2 class="noparagraphstyle" style="margin: 0in 0in 0pt; text-align: center;">
<span style="color: #990000;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;"></span></span> </h2>
<h2 class="noparagraphstyle" style="margin: 0in 0in 0pt; text-align: center;">
<span style="color: #990000;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;"></span></span> </h2>
<h2 class="noparagraphstyle" style="margin: 0in 0in 0pt; text-align: center;">
<span style="color: #990000;"><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">Grandma's Egg Custard Pie</span></span><o:p></o:p></h2>
</span><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69WXP0PnLH4nZ5aWeO2zriLdJmrAYM6RYQ5rDkN1w_QXfVzXUrQB-85mJWWP8tLUwR87k1j5Lf9yzblOZECCCV3hstbL0kZ7l1v3UTWh66k5guHD07ko6Ef_b7x1PH7Q8mc66bPDjl3w/s1600/pie_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69WXP0PnLH4nZ5aWeO2zriLdJmrAYM6RYQ5rDkN1w_QXfVzXUrQB-85mJWWP8tLUwR87k1j5Lf9yzblOZECCCV3hstbL0kZ7l1v3UTWh66k5guHD07ko6Ef_b7x1PH7Q8mc66bPDjl3w/s1600/pie_1.jpg" height="480" width="640" /></a></div>
<div class="noparagraphstyle" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;"></span><o:p></o:p> </div>
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">1 Eckert’s frozen pie shell</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">1 egg white</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">3 eggs, beaten (preferably free range)</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">3/4 cup white sugar</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">1/4 tsp salt</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">1 tsp vanilla extract</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">2 1/2 cups whole milk</span><o:p></o:p><br />
<span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">1/4 tsp ground nutmeg</span><o:p></o:p><br />
<br />
<div class="noparagraphstyle" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif";">Preheat
oven to 400 degrees. Brush inside of pie crust with egg white to help prevent
crust from getting soggy. Scald milk by pouring it into a medium, heavy
bottomed pot. Place pot over medium heat. Watch pot and stir periodically. Once
bubbles start to form around the edges, read temperature. Milk is considered
scalded when it hits just below the boiling point (The boiling point is
approximately 212 degrees F). Cool milk to approximately 100 degrees before
proceeding. </span></div>
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<span style="font-family: "Calibri","sans-serif";"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmGVCAJurgEJcbIv94N_NRDIG7A_qAht2Bj3lkur73DPOqAVpzhKdZImLo0rKmN9QLOewQs787_uzyOPgfqq271hQ_0qJWEM3lQbyA-lXlQbRr4li7DY6N2Bb6AykceoKBFAHhiJL4Zo/s1600/eggs_1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmGVCAJurgEJcbIv94N_NRDIG7A_qAht2Bj3lkur73DPOqAVpzhKdZImLo0rKmN9QLOewQs787_uzyOPgfqq271hQ_0qJWEM3lQbyA-lXlQbRr4li7DY6N2Bb6AykceoKBFAHhiJL4Zo/s1600/eggs_1a.jpg" height="344" width="640" /></a></div>
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<span style="font-family: "Calibri","sans-serif";"></span><o:p></o:p> </div>
<span style="font-family: "Calibri","sans-serif";">In a
medium bowl, whisk together 3 eggs, sugar, salt and vanilla. Pour milk into
bowl and mix well. Pour liquid into pie crust (you may have more liquid than
you need to fill the crust.) Grate nutmeg over the top of the pie. Bake 40-50
minutes or until a knife inserted near the center comes out clean. Cool before
serving. Store remaining pie in refrigerator after serving.</span><o:p></o:p><br />
<br />
<div class="noparagraphstyle" style="margin: 0in 0in 0pt;">
<span style="font-family: "Calibri","sans-serif"; font-size: 10pt; line-height: 120%;"> </span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 120%;">Note: Free range eggs provide more color to
the custard. We recommend Miller Farm eggs.</span><span style="font-size: 11pt; line-height: 120%;"><o:p></o:p></span></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-45735032197788502292014-01-14T12:16:00.001-06:002014-01-14T12:16:10.438-06:00Creamy Maple Dressing on Homegrown Eckert Lettuce
<span style="font-family: Calibri;">The onset of a new year has us all thinking about eating
healthier and nearly all of us begin the year vowing to eat more fruits and
vegetables. Homemade salads are great way to add a variety of delicious fresh
fruits and veggies to your daily diet.<o:p></o:p></span><br />
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Thanks to our greenhouse and a new hydroponic growing
system, we are thrilled to have a gorgeous crop of <a href="http://www.eckerts.com/index.htm">Eckert's</a> hydroponic lettuce.
Come check it out in our Belleville greenhouse! The lettuce is grown in a water
and fertilizer solution. The heads are so beautiful that I used one as a
centerpiece for a recent dinner party.</span></div>
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<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">One of my favorite things to make from scratch is salad
dressing. There are many wonderful vinegars to experiment with and the salad
topping combinations are endless. Citrus season is in full swing so I decided
to top tonight's salad with clementines, slivered almonds and pomegranate
seeds. If you are looking for a delicious way to enjoy our lettuce, you just
have to try this simple salad. The dressing is sweet and creamy with a little
bite from the garlic. Our lettuce tastes just like my Grandma B's garden
lettuce and a taste takes me back to my childhood days of picking fresh lettuce
and lima beans from her garden.</span></div>
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<span style="font-family: Calibri;"></span> </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIW7W4DrYpQ0CEdV74jTPsD8WMj7kYcITo3Y3I0dA-3USpchfWsK-LFjFRJTIhyphenhyphenhvWioAUfsahyfeXMG2wxrMp-Rn2XbiwAyeNk5t603T9AVBYjX_uEtjeXjqGmJ10QS5_mfA7bUh5TI/s1600/salad_rev.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjIW7W4DrYpQ0CEdV74jTPsD8WMj7kYcITo3Y3I0dA-3USpchfWsK-LFjFRJTIhyphenhyphenhvWioAUfsahyfeXMG2wxrMp-Rn2XbiwAyeNk5t603T9AVBYjX_uEtjeXjqGmJ10QS5_mfA7bUh5TI/s640/salad_rev.jpg" width="640" /></a></div>
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<span style="font-family: Calibri;"><o:p></o:p></span> </div>
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Eat Well this Winter, Angie<o:p></o:p></span></div>
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Ingredients<o:p></o:p></span></div>
<span style="font-family: Calibri;">1/8 cup mayonnaise<o:p></o:p></span><br />
<span style="font-family: Calibri;">1/8 cup pure maple syrup<o:p></o:p></span><br />
<span style="font-family: Calibri;">1 1/2 Tbs white wine or Champagne vinegar<o:p></o:p></span><br />
<span style="font-family: Calibri;">1/2 tsp minced garlic<o:p></o:p></span><br />
<span style="font-family: Calibri;">1/4 cup canola oil<o:p></o:p></span><br />
<br />
<div class="MsoPlainText" style="margin: 0in 0in 0pt;">
<span style="font-family: Calibri;">Directions:<o:p></o:p></span></div>
<span style="font-family: Calibri;">Whisk ingredients vigorously. Drizzle on thoroughly dried
salad greens.</span><br />
<span style="font-family: Calibri;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAocQKxFWV6m4cOdwizzHteGNhYJ_mEloRnGXryn2EKBNOq1GC8X04SwCJekCKK3rpuryKUr5DmMLwPErrkQ6WvGfKoiKGdaZ4wIvnosfWXnhihphffJ-Sm6OVOqRzWgdTpkTli4NRLWc/s1600/ingredients_rev.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="364" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAocQKxFWV6m4cOdwizzHteGNhYJ_mEloRnGXryn2EKBNOq1GC8X04SwCJekCKK3rpuryKUr5DmMLwPErrkQ6WvGfKoiKGdaZ4wIvnosfWXnhihphffJ-Sm6OVOqRzWgdTpkTli4NRLWc/s640/ingredients_rev.jpg" width="640" /></a></div>
<span style="font-family: Calibri;"><o:p></o:p></span><br />
<span style="font-family: Calibri;">Note: You may substitute canola mayonnaise or light
mayonnaise. Use a mini food processor or blender to accomplish a creamy texture
with these mayonnaise.<o:p></o:p></span><br />
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-32134457960890428262014-01-07T14:27:00.001-06:002014-01-07T14:31:05.060-06:00Chicken & Amish Noodle Soup<div class="MsoNormal">
PART 1: ORCHARD UPDATE</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Wow, it’s cold. Our peaches and blackberries are not
accustomed to subzero temperatures. As a result, my husband is going on his
fourth sleepless night of monitoring farm weather station temperatures and worrying about bud damage on two of our significant crops. Only time will
tell how back-to-back cold nights impacted this year’s crop. We will be cutting
some peach branches and forcing their blooms to evaluate bud loss.
Unfortunately, we won’t know how the blackberries faired until spring. More
soon….. think warm thoughts until then!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
PART 2: KITCHEN FRENZY<o:p></o:p></div>
<div class="MsoNormal">
This cold weather has me in a kitchen frenzy. Over the
past 2 days we have made soup, goulash, shephard’s pie, angel food cake and
multiple salads. While fretting about the temperatures leaves me feeling
helpless, cooking seems to lessen my pain. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This is an Eckert family favorite recipe I learned from my
mother-in-law. She makes it without a recipe so I had to take notes when she
walked me through the steps. My kids adore this soup and there are rarely
leftovers. I like this soup thick but you can always add more water or broth to
thin it down. <o:p></o:p></div>
<h2 style="text-align: center;">
<span style="color: #990000;">Chicken and Amish Noodle Soup</span></h2>
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<br /></div>
<div class="MsoNormal">
Stay warm and eat well this winter, Angie<o:p></o:p></div>
<div class="MsoNormal">
<br />
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">1 Tbs vegetable or canola oil</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">1 cut-up whole chicken (3 to 3
1/2 lb)</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">Kosher salt</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">Freshly ground pepper</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">1 small onion, diced</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">4 large carrots, cut into
chunks, divided</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">4 celery stalks, cut into
chunks, divided</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">5 cups water</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">2 tsp Better than Bouillon
Chicken Base*</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">1 bay leaf</span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">1/2 package of Amish
Noodles (approximately 8 oz.)</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="apple-style-span">Directions:</span></div>
<div class="MsoNormal">
<span class="apple-style-span">Season the chicken pieces with
salt and pepper. In a large stockpot over medium-high heat, heat the oil.
In two batches add the chicken pieces to the hot oil and cook until well
browned, 4 to 5 minutes per side. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCC3UOLnXV1rUdJ9xObIXfRRXXtjeY6fl-B4CkrXLPAkCNMBHd-IO2ZSvS56wmszl-gIHkf2OOZfOfY6IcKpCBYPEVI4Qp2ERdtreYHxGyhK6Aak9y8XxYkA47Gbz4KiufgE_oEcB4q9g/s1600/ingredients.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCC3UOLnXV1rUdJ9xObIXfRRXXtjeY6fl-B4CkrXLPAkCNMBHd-IO2ZSvS56wmszl-gIHkf2OOZfOfY6IcKpCBYPEVI4Qp2ERdtreYHxGyhK6Aak9y8XxYkA47Gbz4KiufgE_oEcB4q9g/s1600/ingredients.jpg" height="300" width="400" /></a></div>
Return all chicken to the pot and add all of
the onions, half of the carrots, half of the celery, water, chicken base and
bay leaf. Bring to a boil then reduce the heat to medium-low. Cover and simmer
gently until the meat is nearly falling off the bones, about 1 hour. Skim off
the foam and discard. Transfer the chicken to a plate and let cool about 10
minutes. Strain broth through a fine mesh strainer or a colander lined with
cheese cloth. Measure remaining broth. Discard bay leaf and vegetables. <o:p></o:p><br />
<div class="MsoNormal">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwar59-rb5AWJmNLhcVfeUFN0uuaLRVU8AWp4SzIw1rZXNdRMTBPTV7d_7EpsV8eJSoijSz063Vy5jaU2tCpmi6sLZ6YcRCANR9oDiNsckJVT2NtulDh1wUb1lgzNQbPgYRMVLsNWvphA/s1600/noodles.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwar59-rb5AWJmNLhcVfeUFN0uuaLRVU8AWp4SzIw1rZXNdRMTBPTV7d_7EpsV8eJSoijSz063Vy5jaU2tCpmi6sLZ6YcRCANR9oDiNsckJVT2NtulDh1wUb1lgzNQbPgYRMVLsNWvphA/s1600/noodles.jpg" height="200" width="193" /></a><span class="apple-style-span"> </span><o:p></o:p></div>
<div class="MsoNormal">
<span class="apple-style-span">Remove skin and bones from
chicken. Tear chicken into pieces. </span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="apple-style-span">Add enough water to <span style="color: #1f497d;">reserved </span>broth to measure 5 cups of liquid and
return to stockpot. Add chicken pieces, remaining carrots and celery to
stockpot and bring to a boil. Reduce heat to low; cover and simmer about 10
minutes or until carrots are nearly tender. Add noodles and simmer another 10
minutes. Salt to taste and serve.</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
*If you don’t have
access to the Bouillon Chicken Base, substitute 2 cups of chicken broth and
reduce water to 3 cups.<o:p></o:p><br />
<br />
At our Country Store this month, our Amish Noodles are on SALE. Pick up any two bags for only $6, regularly $3.99 each. This deal expires 1/31/14. Check out our other specials by viewing our insert sheet here: <a href="http://www.eckerts.com/insert.htm.">http://www.eckerts.com/insert.htm.</a><br />
<br /></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-87792825892093513312013-12-27T15:40:00.002-06:002013-12-27T15:43:34.244-06:00Angie's Easy Holiday Appetizer Ideas<div class="BasicParagraph">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;">While Chris and I love to entertain year round, the
holiday season is our absolute favorite time to invite friends and family over
for a spontaneous glass of wine. I try to keep a specific list of ingredients
on hand all month so that I can easily toss together a plate of snacks for our
guests. Last minute guests? No worries here!<o:p></o:p></span></div>
<div class="BasicParagraph">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpZuAqwdWkd7gERNsY2riq2RoLvtqi5NAaosjdmSiOTnh-aK4tjvBsOMr6oaL5HpmLSPZTteo0xnNkjD5se433pPsPtQKf1B1brhtW6PsHtP26eCMs3f6clMYvryRIQrT7xjunyBLHLI/s1600/grocery+list.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpZuAqwdWkd7gERNsY2riq2RoLvtqi5NAaosjdmSiOTnh-aK4tjvBsOMr6oaL5HpmLSPZTteo0xnNkjD5se433pPsPtQKf1B1brhtW6PsHtP26eCMs3f6clMYvryRIQrT7xjunyBLHLI/s640/grocery+list.jpg" width="512" /></a></div>
<div class="BasicParagraph">
<span style="font-family: "Arial","sans-serif"; mso-bidi-font-weight: bold;"><br /></span></div>
<div class="BasicParagraph">
<br /></div>
<div class="BasicParagraph">
<span style="font-family: "Arial","sans-serif"; font-size: 14.0pt; line-height: 120%;">Easy Recipes<o:p></o:p></span></div>
<div class="BasicParagraph">
</div>
<ul>
<li><span style="font-family: Arial, sans-serif;">Spread a block of cream cheese in a 8x8 or 9x9 pan,
top with a jar of Eckert’s Corn Salsa, top with shredded cheddar. Bake 20
minutes and 350 and serve with chips or crackers.</span></li>
</ul>
<br />
<div class="BasicParagraph">
<br /></div>
<div class="BasicParagraph">
</div>
<ul>
<li><span style="font-family: Arial, sans-serif;">Spread goat cheese or cream cheese on a flour
tortilla. Top with dried fruit and chopped nuts and drizzle with honey. Roll up
and cut into wheels.</span></li>
</ul>
<br />
<div class="BasicParagraph">
<br /></div>
<div class="BasicParagraph">
</div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTEKA2apdEKFazgSihLFUnQw2aNBO5Bs2JR8rYTf-ba7mfwB8_qHSwQehUiP7YUsGhSooaUirkj0-s32ayHCAW7jGZG4EgNctU5Fnsl_GDpZfiqcUVy15JAAK0sdop-Ku_YDO2Mel_0M/s1600/appetizer4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTEKA2apdEKFazgSihLFUnQw2aNBO5Bs2JR8rYTf-ba7mfwB8_qHSwQehUiP7YUsGhSooaUirkj0-s32ayHCAW7jGZG4EgNctU5Fnsl_GDpZfiqcUVy15JAAK0sdop-Ku_YDO2Mel_0M/s320/appetizer4.jpg" width="320" /></a>
<li><span style="font-family: Arial, sans-serif;">Assemble pickled veggies, cheese and sausage chunks
on frill picks. Stick frill picks in half an eggplant or arrange in a spiral
pattern on a platter.</span></li>
</ul>
<br />
<div class="BasicParagraph">
<br /></div>
<div class="BasicParagraph">
</div>
<ul>
<li><span style="font-family: Arial, sans-serif;">Slice Eckert’s French Bread into 1/2 slices. Brush
both sides with olive oil or melted butter. Toast in a 350 degree oven for 8
minutes, flipping bread once. Cool bread. Spread with ricotta cheese then
sprinkle with blue cheese, parmesan or feta. Finally top with bacon crumbles.
Serve immediately.</span></li>
</ul>
<br />
<div class="BasicParagraph">
<br /></div>
<div class="BasicParagraph">
</div>
<ul>
<li><span style="font-family: Arial, sans-serif;">Stuff mushrooms with boursin cheese and top with
fresh grated Parmesan. Bake for 8-10 minutes in a 350 degree oven.</span></li>
</ul>
<br />
<div class="BasicParagraph">
<br /></div>
<div class="BasicParagraph">
</div>
<ul>
<li><span style="font-family: Arial, sans-serif;">Scoop pie into a mini jar or bowl. Top with
home-made whip cream and a sprinkle of cinnamon sugar.</span></li>
</ul>
<br />
<div class="BasicParagraph">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASm0ldJQ7aDL4c3ylY33vIdibpjonv3LVRTK16uQ7Cl5RbKKTDWMNQWWzOllDR3kiAlIEYU_9jP36lm8axwmY0SR6SvUxtgDf14BeuNWXxW9sO2ch3erVP-851R4yywTXht5pbBxl7-A/s1600/appetizer1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASm0ldJQ7aDL4c3ylY33vIdibpjonv3LVRTK16uQ7Cl5RbKKTDWMNQWWzOllDR3kiAlIEYU_9jP36lm8axwmY0SR6SvUxtgDf14BeuNWXxW9sO2ch3erVP-851R4yywTXht5pbBxl7-A/s320/appetizer1.jpg" width="256" /></a><span style="font-family: "Arial","sans-serif"; font-size: 6.0pt; line-height: 120%; mso-bidi-font-weight: bold;"> </span></div>
<div class="BasicParagraph">
</div>
<ul>
<li><span style="font-family: Arial, sans-serif;">Spread crackers with cream cheese and a dollop of
Eckert’s red pepper or jalapeno jelly.</span></li>
</ul>
<br />
<div class="BasicParagraph">
<br /></div>
<div class="BasicParagraph">
</div>
<ul>
<li><span style="font-family: Arial, sans-serif;">Combine diced apples, blue cheese, chopped almonds
and a drizzle of olive oil. Fill mini phyllo cups.</span></li>
</ul>
<br />
<div class="BasicParagraph">
<br /></div>
<br />
<div class="BasicParagraph">
</div>
<ul>
<li><span style="font-family: Arial, sans-serif;">Spread ricotta cheese on toasted Irish Soda Bread.
Then spread fig preserves, top with prosciutto and sliced pear.</span></li>
</ul>
<div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: Arial, Helvetica, sans-serif;">I hope these ideas inspire some easy appetizers for your
New Year's Celebration. If you are looking for an even easier option, be sure
to take advantage of our <a href="http://www.eckerts.com/coupons/coupon_122713.html">FREE CHIP</a> offer through New Year's Eve. Buy any 2 of
our deli made dips and receive our deli's famously delicious tortilla chips.</span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: Arial, Helvetica, sans-serif;">Eat well this Holiday Season, Angie</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6L4lCk6MStrWECxzgjNzMGZ-sQqQuqaggjhnhIiNoG9Gv3UsY4wEAjcC3m8-09UabefT1I8W1D0cnldwkMTD3Rs5nc2zheI4Bg3eCSWfdrBk18TBmHF1q9g2X1DypTS1gTZnAB9MDEW8/s640/122713_coupon.jpg" width="640" /></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
</div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-4823759262580792252013-12-18T10:10:00.000-06:002013-12-18T10:12:36.094-06:00Snowman Pancakes<div class="MsoNormal">
This weekend’s snowy weather inspired us to create a festive
breakfast in <a href="http://eckerts.com/classes.htm">Eckert’s Cooking Classroom</a>! Our young chefs had lots of fun making
their own snowman pancakes. The whole class got involved in mixing the
ingredients for the pancake batter. Then, each child poured their own batter
onto the electric griddles. These one of a kind creations turned out as cute as
their creators and there were smiles galore during the process.<o:p></o:p><br />
<br />
<h2 style="text-align: center;">
<span style="color: #990000;">Snowman Pancakes</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgtWnQI2hl-1u-drgSVqHaZoWYA-Gf_CWZ7V2SONu_JmY37UDc-kyt_c2t0QInBSCgwOf-bbuMpIUOJsWs-D4-wzNrzXa-MqqNwtagItar8RY1cBdVhTLS59ZIuJcOTcvbnKoSeH31wk/s1600/pancake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrgtWnQI2hl-1u-drgSVqHaZoWYA-Gf_CWZ7V2SONu_JmY37UDc-kyt_c2t0QInBSCgwOf-bbuMpIUOJsWs-D4-wzNrzXa-MqqNwtagItar8RY1cBdVhTLS59ZIuJcOTcvbnKoSeH31wk/s640/pancake1.jpg" width="640" /></a></h2>
</div>
<div class="MsoNormal">
Note: If you are in a hurry, you can speed up your creation
process by using pancake mix.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients</b><o:p></o:p></div>
<div class="MsoNormal">
1 ¾ cups flour<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons sugar<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon baking powder<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
2 large eggs<o:p></o:p></div>
<div class="MsoNormal">
1 cup milk<o:p></o:p></div>
<div class="MsoNormal">
1 cup sour cream<o:p></o:p></div>
<div class="MsoNormal">
¼ cup melted butter or vegetable oil<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon vanilla<o:p></o:p></div>
<div class="MsoNormal">
Spray oil<o:p></o:p></div>
<div class="MsoNormal">
Mini chocolate chips<o:p></o:p></div>
<div class="MsoNormal">
Powdered sugar<o:p></o:p></div>
<div class="MsoNormal">
Mini marshmallows<o:p></o:p></div>
<div class="MsoNormal">
Eckert’s bacon, cooked (optional)<o:p></o:p></div>
<div class="MsoNormal">
<br />
<b>Directions:</b></div>
<div class="MsoNormal">
Combine flour, sugar, baking powder, baking soda, and
salt. Set aside. In a separate bowl, lightly whisk eggs. Add
milk, sour cream, butter or oil, and vanilla. Whisk to blend. Make
a well in the dry ingredients and pour the liquid mixture into it.
Vigorously whisk the ingredients just until blended (about 10 sec.).
Spray griddle with oil. Heat. Ladle about ¼ cup batter for each
pancake onto griddle. Cook until bubbles appear. Flip and cook
until lightly browned. Arrange 2 pancakes on a plate for the
snowman. Decorate eyes, mouth, and buttons with mini chocolate
chips. Dust with powdered sugar and place a few mini marshmallows at the
base as snow. If desired, arrange pieces of cooked bacon as a
scarf. Makes 12 pancakes or 6 snowmen.<o:p></o:p></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0tag:blogger.com,1999:blog-5005039477130171620.post-42295386289082610222013-12-12T09:38:00.002-06:002013-12-12T09:42:34.415-06:00Everyone's Favorite Pumpkin Bread<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">My
apologies for missing a week of blogging. The bug that has been going around
made a visit to our house last week meaning cooking was the last thing on my
mind!<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">Finally
this weekend I was back to normal and craving comfort food.</span><span style="font-family: 'Times New Roman', serif;">Nothing
sounded better than my favorite pumpkin bread. And, since my mom, who makes
pumpkin bread on a year-round basis, is out of town visiting my sister, I
decided to make it myself!</span></div>
<div class="MsoPlainText">
</div>
<h2 style="text-align: center;">
<span style="color: #990000; font-family: Times New Roman, serif;">Everyone's Favorite Pumpkin Bread</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwJ2qp7x2kXFd7Nvh7qLgklQ_WPuO9aiib05-fF8uoOOI06uC3Aa3yQB_uYwqDbJ_bZS_8F3HN9EFQstCfuOHaNLIIjqjJiMKsGfRyKLOJ3KDSxTUIHeGCq5-cnrsZvVTT02jEnxRQfE/s1600/bread1.jpg" imageanchor="1" style="font-family: 'Times New Roman', serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwJ2qp7x2kXFd7Nvh7qLgklQ_WPuO9aiib05-fF8uoOOI06uC3Aa3yQB_uYwqDbJ_bZS_8F3HN9EFQstCfuOHaNLIIjqjJiMKsGfRyKLOJ3KDSxTUIHeGCq5-cnrsZvVTT02jEnxRQfE/s640/bread1.jpg" width="640" /></a></h2>
<br />
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";"> </span><span style="font-family: 'Times New Roman', serif;">This
recipe is a mainstay in my family. My mom made it for us when we were young and
she often made it for our teachers' gifts. For years, it was shipped to
Champaign, Illinois during finals week for me and my siblings. These days it
can be found in the </span><a href="http://eckerts.stores.yahoo.net/ecfafaco.html" style="font-family: 'Times New Roman', serif;">Eckert's fall cookbook</a><span style="font-family: 'Times New Roman', serif;"> as "Angie's Favorite Pumpkin
Bread." However, you will quickly see it is everyone's favorite pumpkin
bread!</span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">My
mom continues to make this recipe as two-bite muffin for her grandchildren,
grown children and spouses who all love them! In fact, certain members of the
family even sneak them off the platter before everyone has arrived at Mom's (I
will refrain from mentioning names here but you know who you are!).<o:p></o:p></span></div>
<div class="MsoPlainText">
<br /></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">If
you are looking for an easy crowd pleaser and a gift-able bread.<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">Here
you go!</span><span style="font-family: Times New Roman, serif;">Eat well this Holiday Season, Angie</span></div>
<div style="font-family: 'Times New Roman', serif; text-align: start;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNSVsXWRhb-_atXSHr_LujuMTHBBS8rVMT06NeXlwOH-gJlnN4TMf1s4GkpCDufbK2mlH5jqNqaLvmYPhXg3ELCIzWLpuZL-kUjOxJjQkLNsFaKJv1w1KuUiSCetYHlJydcw6th2kNOM/s1600/ingredients1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQNSVsXWRhb-_atXSHr_LujuMTHBBS8rVMT06NeXlwOH-gJlnN4TMf1s4GkpCDufbK2mlH5jqNqaLvmYPhXg3ELCIzWLpuZL-kUjOxJjQkLNsFaKJv1w1KuUiSCetYHlJydcw6th2kNOM/s400/ingredients1.jpg" width="400" /></a><b style="text-align: center;"><br />Ingredients:</b></div>
<br />
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">2
eggs<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">1 1/2
cups sugar<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">1 cup
cooked fresh or canned pumpkin<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">1/2
cup oil<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">1 2/3
cups flour<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">1
tsp. baking soda<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">3/4
tsp. salt<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">1/2
tsp. ground nutmeg<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">1/2
tsp. ground cinnamon<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">1/2
tsp. cloves<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">1/4
tsp. ginger<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">1/4
tsp. baking powder<o:p></o:p></span></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoPlainText">
<b style="font-family: 'Times New Roman', serif;">Directions:</b></div>
<div class="MsoPlainText">
<span style="font-family: "Times New Roman","serif";">Preheat
oven to 350°F. Beat eggs, sugar, pumpkin, and oil with wire whisk in large
bowl. Mix flour, baking soda, salt, nutmeg, cinnamon, cloves, ginger, and
baking powder; stir into pumpkin mixture. Pour evenly into 2 greased 8 × 5-inch
loaf pans. Bake 1 hour or until wooden toothpick inserted in center comes out
clean.</span></div>
<div class="MsoPlainText">
<span style="font-family: 'Times New Roman', serif;"><br /></span></div>
<div class="MsoPlainText">
<span style="font-family: 'Times New Roman', serif;">For
mini pumpkin muffins, spray tins with nonstick spray. Fill cups two-thirds full
with batter. Bake 20 minutes or until toothpick inserted in center comes out
clean. For mini loafs, bake approximately 45 minutes or until a toothpick
inserted in center comes out clean.</span></div>
Eckert's Country Store & Farmshttp://www.blogger.com/profile/13136443145735110597noreply@blogger.com0