Delicious - Delightful - Cranberry Cordial

You know the saying..."what came first the chicken or the egg?"  A lifelong debate has gone on about this very basic question.  In this vein, I propose, "what makes a meal fabulous, the food or the beverage?".  Come on you foodies out there...can you even really think about sitting down to a sumptuous feast without that perfect glass of .......something?! 

Well, that perfect glass of something has become somewhat of a journey, a passion....a creation in our house.
Just as I seek to find that creation, recipe...complete meal that inspires awe....we are on the same journey to create the "aperitif" that opens the door to the dining experience.    According to the culinary arts dictionary:
" an Aperitif is a cocktail or alcoholic beverage that is specifically served before a meal or with a small appetizer, the purpose of an aperitif is to stimulate or arouse the appetite"...  AND IT WORKS!!
I have written here in the past about our creation of several types of aperitifs,  so now with  Fall's arrival....and the cranberry season... there are delicious bottles of Cranberry Cordial being created in the kitchen.  The color is stunning, the taste is divine, the recipe is private (my husband Pete's creation)....and the gift of sharing with our friends and family is a pleasure.  So this past weekend after a very busy work week in the kitchen....we turned to play.  Cranberry cordial is bottled, racked and ready to share. 
Okay, "so what makes a meal fabulous...the food or the beverage?"
Let's continue to ponder this over a glass of crisp, spiced and smooth...cranberry cordial!

IMPROV IN THE KITCHEN....."Yes, and.."

So excited today to share a recipe that found its way into my head...and then onto the plates of our guests this weekend.  We created MAPLE-PUMPKIN CANNOLI SUNDAES WITH TOASTED WALNUTS AND CARAMEL.  Somewhere in my search for all things pumpkin and delicious, sweet or savory - I must have come across a recipe for Pumpkin Cannolis...and here is where my Theatre background and "Improv" comes in.  Pumpkin Cannolis sound so scrumptious, but while I was envisioning these treats, I had a little "Improv" going on in my head.  One of the rules of Improv is to affirm an idea "the Pumpkin Cannolis"(that is the YES) and then add to it.
So the train of thought went like this...Wow Pumpkin Cannolis, YES,  that sounds great, AND we could add Maple...AND we could add Ice Cream...AND,  if we are adding Ice Cream,  we should add Caramel Sauce, AND what is Caramel Sauce without toasted nuts....Okay you get it!

MAPLE-PUMPKIN CANNOLI SUNDAE WITH TOASTED WALNUTS AND CARAMEL...it is a little extravagant...a lot delicious..and just downright fun!!!  The recipe for this fabulous dessert is featured in our "Recipe of the Month" on the Kitchens Bounty Website...
Truly simply to prepare, fun to assemble, lovely to look at and Yummy to eat...and if you find yourself IMPROV-ING on this recipe....send me an email and share the game,  terribergman@kitchensbounty.com.
And a nod to my wonderful friend  Michael...who does IMPROV like no one I have ever seen!
Loving the Fall, bring the Pumpkins on!
Best greetings my friends...Terri

A SUMPTUOUS SUMMER HARVEST DINNER

After enjoying the Summer...and emerging into the pre Fall Calendar, thoughts of Menus, Harvest Celebrations, Sumptuous Dinners, Full Moons.....friends at the table return.  Just wanted to share with you a wonderful celebration that was shared by myself and KB TEAM, with a very fun and artistic group of Baldwin Wallace friends.
Last Saturday, in celebration of the fine interns and staff that have helped the Kitchen Bounty launch our business this past year....we celebrated.  Here is a brief description of the meal that was prepared...and enjoyed by all.
THE BW GOURMET SUMMER HARVEST DINNER -
We started with a Watermelon Soup that had zip!!  At first taste you were lulled into thinking this sweet cold nectar was "lovely", that was probably before the hints of jalapeno and salty taste of feta cheese got to your tongue, a delicious, surprising and fun start!  We moved on in this culinary journey  with a “fanciful” red salad featuring ripe peaches (SC/McLeod imports) kissed with a savory maple dressing. Pecan encrusted chicken breast, stuffed with fresh lobster and  served with a Benedictine Beurre Blanc Sauce,  (proof that the Monks made it right the first time in 1510).  The finish was seasonal fruits…caramelized in cast iron skillets  served with triple crème vanilla bean ice.
Decadent, almost prayerful….delicious!   With all that being said ....my sweetest treat was the amazing group of "friends" that entered my home to cook with!   
I look forward to the culinary experiences that will be produced with an exciting Fall Menu of events and classes.  Look for our newsletter next week....book your adventure now!
 

CELEBRATING MIDSUMMER ...AMONG THE HERBS!

Wow, it is exactly MIDSUMMER...a little hotter than we remember, but a time to take a deep breathe and live in the moment.  I want to share the bounty of our herb gardens with you....we started replenishing in May with a beautiful gift sent to me by my husband Pete...so pretty, so much promise, so wonderfully prepared as a gift from the amazing CORSO'S TEAM

and here we sit with Midsummers Bounty today!  So peaceful, so delicious - and definetly not what you expect to grow among the dense trees at Hilltop!

So don't let the Summer slip by.....faster than it needs to!  Enjoy the moments - and cook with zest and friends here at the Kitchens Bounty....Magic is waiting among the trees!

Amazing BBQ...anytime!

Yes, it is summer and the BBQ is amazing!  Having been introduced to the wonderful BBQ of the South, South Carolina to be specific - I have been intrigued with the "perfect pulled pork sandwich".  So while playing in the kitchen/grill, I have a wonderful recipe that I wanted to share with you.  The wonderful thing about this recipe is that you can make it - anytime of year....sun or snow brrrr...

The prime two ingredients, Pork shoulder - hey bone in (if you can), and the KB's own Amazing Rub.
Here is how we went about creating, melt in your mouth pulled pork.
Pork Shoulder approx 5# (enough to feed an army)
8 TBLS of the Amazing Rub
8 cloves of garlic
Pierce Roast and insert peeled garlic cloves - wrap roast in plastic,  overnight is great.  Remove plastic, place roast on hot grill to sear (love your color) or a hot oven for 45 minutes.

Then, here is where is gets easy,
place in a slow pot cooker for 6-7-8 hrs...with 2 cups of  liquid, my favorite choice would be apple juice and white wine....yum.

Remove from pan.....pull and chop at will, season with a little of the cooking liquid and pour your favorite BBQ sauce at will. (we love Montgomery Inns Signature BBQ Sauce) Tender, fragrant....delicious.  Enjoy!
Many many recipes to use this delicious pork....stay tuned, we love sharing.

ANGELS IN THE GARDEN....

Whoever said "you just can't orchestrate magic"....never hung around the Kitchens Bounty!  This past weekend I had my favorite visitors to Hilltop...the Grandkids!  They are fascinated by the "secret garden" and asked to have their lunch out there...just the "little kids,....I loved it.  But the fun is that in this gourmet kitchen the menu request was Mac n' Cheese and not the "yucky kind" from scratch but the good kind in the "blue and orange box"!  Yes Kraft Macaroni and Cheese was the star of the lunch table....(Okay, I did add a little more real butter and cream). The fun continued as I realized that Owen was still donning the angel wings he had discovered in a closet and wore all morning! Yes friends, there were Angels in the Garden....and guess what, you really just can't stage that...sometime magic just happens.  

Wishing you magic in your garden and at your table....

THE JOY(ce)... OF BERRIES!!!

Raspberry Fudge Tart

Pound Cake with Raspberries in and out!

Can sisters, 659 miles apart...still work, collaborate and cook together...daily?  YOU BET WE CAN!  I have been blessed with finding local sources for some of my favorite berries...Raspberries, Strawberries, Blackberries and yes, Blueberries right here in Northern Ohio.  My sister Joyce, hailing from Massachusetts,  is married to a dream gardener (Ok, he was green before we knew what that meant!) and is now madly concocting fabulous berry dishes...because in her yard,  it is raining berries!  Here are a few photos of the delicacies she is crafting, Raspberry Fudge Tart served with vanilla cream, Pound Cake with Raspberries, in and out!...and a Raspberry Neapolitan that we will feature as one of the Kitchens Bounty Recipes for July,(thanks Joyce)!
Meanwhile in the heartland...I am still playing with berry infused Terri-mess-su's...don't know whether to pray for berry season to continue...but currently riding the wave!  Won't you join us? Recipe on line. ENJOY!

Terri-mess-su...grab your spoon!

It is all coming together!

Wow, long break from my blog and sharing information about the goings on at the Kitchens Bounty!  It may appear that it is summer vacation....maybe simmering down a bit?..Not happening!  We are working furiously, happily and creatively.  Today was a marvelous day, and wanted to share with you that "it is all coming together"!  Here is a signature picnic basket that we were delighted to prepare for some very special almost Newlyweds! The saying "something old, something new, something borrowed, something blue", is a good luck saying which dates back to the Victorian Era. While something old is meant to connect the wedding to something in the past, and something new is meant to bring good luck and success...somehow we felt this specialty picnic basket....our gift,  is especially fitting for this beautiful young couple...and more than a little symbolic for the givers....in our new ventures!
I will continue to make signature picnic baskets, filled with antique china, new trinkets, borrowed inspiration and a little blue....celebrating my deep respect for the old and joy in witnessing the inspirations of the new!
Wishing all my friends joy and inspiration!

A little Garden Magic...

Can it really get too hot in the Kitchen?  My stock answer is NO, however this week was incredibly action packed with getting the last edits on menus, triple testing original recipes (yes - we get to eat them!) and the on going task of getting our gourmet products, not only ready.....but insulated so they get to our customers, well...just perfect.  Pushing thru the busy week, fighting the heat...there was an A-HA moment last evening.

  We had prepared for some outside dining, as the dusk totally settled there was this an amazingly cool breeze, the birds were singing...no bugs to be found...and the smells of wine and flowers was so  powerful.  As if someone had taken the lid off the very best perfume or freshener....you just had to stop....take it all in, look around, breathe and be blessed.

It really was a perfect launch to finish the Friday tasks...and now I am heading for the most beautiful spot in the hillside (installed years ago by a great son)...and still gently swinging today. Ah...a little Garden Magic, maybe the Kitchen wasn't too hot after all!  Sending JOY!

Kickin delicious up another level...Seafood Stuffed Baked Lobsters

I love it when special friends or occasions inspire me to prepare something extraordinary...I enjoyed just such an opportunity this weekend (thank you friends)!

Okay,  enough is enough..you have heard that,  right?  Well, I just have difficulty drawing the line!  I love lobster - being from New England and raised on this tasty crustacean..it comes naturally.  There is something delicate, pure and delicious about fresh lobster meat...but when I want my Lobster Entree to really sing, I kick it up with a tender, buttery, cracker crumb stuffing infused with sauteed shrimp, scallops, a little crab meat - oh heck, throw some more lobster in there...when is "enough - enough?"...
Crack a quickly steamed lobster (that is how I do it!) clean and stuff, bake in a very hot oven with a little bath of white wine...drink a little glass of said wine...Okay DONE - ENOUGH!!

It is too much - couldn't possibly eat it all....how quickly it disappears...NIRVANA!

Stay tuned...we are a little bit out of control here at the Kitchens Bounty...and just loving it!

Chocolate as far as the eye can see...

Is playing with chocolate...rich, deep, dark chocolate..anyway to spend your days?  We think so!
Chocolate is claimed to the next wine..an art form if you will..
Well, we will leave the true art to the chocolatiers..but borrow the inspiration of dark chocolate as delectable and the perfect accompaniment to a great wine!  Coffee lovers..we have you in mind also!
With each bite the nugget shatter chocolate ecstasy in the mouth..but done so soon..
Our recommendation..buy the twin packs!

We have finally got the packaging down for our Kitchens Reserve Biscotti.  Honestly, here are some of the steps to creating the Triple Chocolate unique petite biscotti.  We incorporate dark chocolate cocoa powder, with chocolate pieces in the dough mixture, then add chocolate covered kona espresso beans, and finally enrobe the biscotti with a chocolate ganache...Triple dark chocolate treats!
We then give it further personality with a specialty finish of sea salt with chili - that especially pleases gourmands...along with port and red wine lovers.  We also include a berry cane sugar finish as our second finish - they play delightfully off one another.  So check the site - the twin packs are ready...and offered on line next week.  Guaranteed these artisanial delights will not disappoint...get out the red wine..
it is going to be another delicious day!

SCHOOL IS IN...AT THE KITCHENS BOUNTY

We know the school year is ending most everywhere....but certainly not here at the Kitchens Bounty.  It may be hot outside...but we are cool and collected planning our Summer Classes (and Fall) and queuing up to host our friends with new exciting menus.  We are so fortunate to have two immensely talented college interns to work with us this Summer... Kathleen Wheeler (aka Alex) is from BGSU/Firelands - a creative force, while Nathan Carr hails from Baldwin Wallace, with great experience in Event Planning ( Theatre will do that to you!).helping streamline communications and working in the launching of our new Gourmet Product Line. Our plans are that as of the middle of June - a click of a button will deliver amazing treats to your door.  So stay tuned on this!

In June - check out the Trio of Grilling Menu, featuring Leaping Frog Chicken, after experiencing this dish done in the "Argentine Tradition" you may just believe that you have never really tasted Chicken before - spicy, highly aromatic....a true experience.  So from Grillin...to Lobster...to Chillin,  it is all right here.  Join us in the quest for the perfect meal.....or just have fun trying!  New Class schedules are posted...

Look who is in the kitchen.....

What a fabulous time I enjoyed with my guest this past Saturday evening...featuring the "Art of the Sauce".  It was an amazing mix of people - and again proves how food, the preparation and dining just bring people together.

Okay - I do realize that we always enjoy a kick off with an Aperitif... so yes, that helps.  I loved how all hands were on deck including two engineers (Pete and Craig) that are used to producing order and giving orders!!!  It was fun to have both of these gentlemen on the other side of the "table" so to speak!

We prepared amazing polenta rounds and you have to laugh at how perfect this tray appears....but not entirely!  At the end of the evening, experiencing rounds of much perfection, I sit back and think that it is often the things that didn't go perfect that create memories too...So - I will take the round at the top...and love it!
Equally delicious...maybe a little more so!  Stay tuned - new class schedules hit the website on Thursday...

READY .....SET......GET SAUCED!

Wow, had a super night of cooking and creating with the guest at the Kitchens Bounty in the ART OF THE SAUCE EVENT...here it is in a nutshell.

Lined up at the Piano Bar (no really - a piano bar!)  Start your engines with a signature Aperitif....Hilltops' *Pink Tree Martini, frozen glass with mini Chambord shot, colossal citrus ice round, finished with sparkling raspberry wine... AWAKEN THE PALLET..
In the kitchen all hands were on deck...the skills of Dr Lowell Johnson and the ever lovely Linda Armstrong helped in preparations....Leak Tart, Slivered Carrot Salad, Chicken Scallopini with three sauce choices...(butter - butter everywhere) and the finale... A fruited meringue dream served with ......listen to this....toasted meringues, plated on a bed of orange caramel, Blueberry haze ice cream *(from www.pinktreestudio.com), whipped cream with almond essence....and fresh berries.

 A finish from heaven..enjoyed with wonderful guests!...

These photos from our talented Summer Intern, Alex Wheeler....

Morel Mushrooms....caviar of the woods!

Woodland Morels...the caviar of the woods!

As a mushroom lover and cook...there is a special magic in the air when we arrive at "Morel" Season.  As any good treasure hunter will swear, I cannot disclose the location of my finds!   As I have heard constant comments on the extremely rainy Spring we have had...I discovered a wonderful bonus.   The Morels love it!  So I have gone a hunting, cooked as many incredible Morels as a body could (should!) consume and dried the rest.  So I will be planning on using the dried Morels and their wonderful essence (reconstituted broth) in my Sauces classes for May.  I had not expected to have these delicate treats so available - but here they are and we are going to enjoy the treasures together.  I did a test recipe using a classic Bechamel sauce, slowly cooked for 20 minutes, velvety smooth - incorporated some Morel essence with a little white wine....no,  I am not done - added a little finely ground Parmesan cheese...and a chase of butter to finish.  Give me something to put this sauce on quick- because I love it all by itself!  Happy hunting my friends...but if you are headed to any of the May Classes in Ohio or South Carolina  (www.kitchensbounty.com) you are in for a delicious extravagance! ( I shall post this recipe on line to share with everyone...after the Month of May.)

SAUCE READY!!

Mini Meatballs....Maxi Taste....all yours!

Hey Friends - after meeting with my Web designer today (the amazing Amy) we have decided to tweak the website and add more value to students, friends and family....Calling all foodies.  We will be adding an online recipe book that will be a rolling accumulation of favorite monthly recipes.  Usually these would have been included in the event theme for the Month...however to kick this game off I have decide to include favorite original recipes, so the collection has some instant appeal.  So here is where I come to the Mini-Maxis.  I failed to take a picture of these goodies the last time they were prepared so I was into photo op mode....What a delicious excuse to prepare food.  I will be posting the recipe for Mini Meatballs, the recipe is beef based - however tonight I decided to cook up a batch with ground turkey. WOW, just amazing....and of course served with rigatoni and a light but delic marinara sauce....it was really special.  Easily prepared and on the table.  My cooking partner tonight was Spencer and we both agreed (tasting partner as well) that the taste was wonderful with the ground turkey, but a lighter texture. 

So the survey says....download recipe, prepare - enjoy!  And do look for the additions and changes to the website, and sign up for the Monthly newsletter. Inspired cooking my friends!

Forbidden Fruit makes Adam and Eve...

Okay, as many of you know I am a fan of all things french.  Combine that with a true love of brandy, cognac and the search for the perfect Apertif, well here is where the story get interesting!  As a part of the Kitchens Bounty Cooking Lessons, I like to start the class off with a review of what we will "create" and what better way to do so than with the appropriate Apertif.  My favorite Apertifs have been those cordials that have been created right here in our own Kitchen....but alas, the wonderful Cranberry Cordial that we have been featuring is total extinct and we must wait for the Fall...and the abundant crops of fresh Cranberries.  So I have been searching for interesting and delicious recipes for additional cordials creations.  I have found our new summer cordial...

Forbidden Fruit, according to my readings was a great grapefruit based cordial that was popular in the early 1900s, and professionally produced until the last 10 years.  The additional fuel for creating this cordial (outside of being a lover of all things citrus, and especially grapefruit (my ode to husband Pete!), is that there is a marvelous sounding cocktail called the "Adam and Eve", made of course, with the "Forbidden Fruit" cordial.  So with a little help from Pete, we now have a marvelous very large vessel with a ripening "Forbidden Fruit".  We used an old recipe we researched, a little personal preference in citrus, a little creativity and voila!  If this cordial taste as wonderful as it did on the day or making (yes, it had to be sampled) then my friends, we are all in for a seriously delicious adventure.  So here is to a future toast with friends and students at the Kitchens Bounty...I think this should be just perfect in June 2011....reason enough to schedule your classes now!  See you in The Kitchen....

Four Star Menu should get five stars********

Hello friends,....wow, just finished up the Four Star menu classes in South Carolina and had a fabulous week.
We had lots of fun with the 5 course meal preparation which actually included 8 dishes (recipes).   At one point I was sweating so furiously that I think I appeared to be one of the dishes - not a good look!  But there were two star dishes of the evening and I am going to post them here, the wonderful Crown Caesar Salad...virtually a very traditional Caesar Salad but with such an attitude, and then there was the melt in the mouth Chocolate Souffle with Chocolate Carmel Sauce and triple cream....should someone just make this illegal?  Had a great time with my friend Suzanne Galloway owner of the Hobnob in Harstville South Carolina who continues to fill her house every evening I am in town.  I look forward to many more of these evenings and meeting new fellow foodies.  Have to mention that while in SC I experienced my first BBQ cook off, no I didn't cook.  It would be a little ridiculous for this frenchie to try and compete in the arena of the "Pork Butt" but the melt in your mouth delicious taste that I experienced will not be forgotten.  Stay tuned...

Welcome!

Welcome to The Kitchen's Bounty Blog by Terri Bergman!  I'm so happy to bring you updates on all the great classes and things we're doing at The Kitchen's Bounty.  Please check back and check our all new web site at thekitchensbounty.com for more information on upcoming classes, recipes, menus, products for sale and more.

Thanks for joining me on this gourmet dining and entertaining adventure!