Mix 3 tsp. of The Zesty Moose Shallot Parsley Finishing Butter Blend with a 1/2 stick of softened unsalted butter. Refrigerate for 1 hour to develop flavor. Before serving, take finishing butter out of refrigeration and bring to room temperature. Serve with warm rolls.
Pour 1 and 1/4 cups of water or chicken stock into a sauce pan. Add 1/2 Tbls. of butter or margarine. Add 1/2 tsp. of The Zesty Moose Tuscan Herb & Garlic Blend. Bring to boil. Add 1/2 cup of the wild rice blend. Reduce heat and simmer covered for 25 – 35 minutes. Then, turn off heat and let stand for 10 minutes covered. Fluff with fork before serving.Yeilds 1 1/2 – 1 3/4 cups. Bag contains 1 1/2 cups dry.
3 tsp. Zesty Moose Chef’s Blend Olive Oil
2 garlic cloves, minced
2 T. shallots, finely minced
1 T. honey
1/3 Cup Zesty Moose Fig Balsamic Vinegar
2 tsp. Dijon mustard
salt and cracked black peppercorn to taste
1/2 tsp. cornstarch
1/2 tsp. water
In a small saucepan over medium heat add the olive oil, shallots and garlic and saute’ 2-3 minutes or until translucent. Add the honey, balsamic vinegar, Dijon mustard, salt and cracked black pepper. Simmer for about 3 minutes. Mix the cornstarch with the water and add to the glaze. Cook until it starts to thicken and coats the back of a spoon.
Preheat oven to 325 degrees. Making 1/2-inch deep slits, score ham with diamond pattern. Place ham on a roasting rack set in a roasting pan and diagonally score. Cover with foil. Bake aproximately 15 minutes per pound, or until the ham reaches an internal temperature of 135 degrees. During the last 45 minutes of cooking, brush the outside (slitted side) with the glaze every 10 minutes, recover with foil each time.
Repeat the glaze recipe to have more glaze to place over the ham as it is served.
1 – 1/4 cups cream cheese, softened 10 oz.
1 – 14 oz. can Sweetened Condensed Milk
2 tbsp lemon juice
1 tsp vanilla extract
1 – 21 oz. can Blueberry Fruit Filling
1 – 6 oz. Pecan or Gramn Cracker Pie Crust (pre made)
1/2 cup heavy whipping cream 120 ml
Place cream cheese in the bowl of an electric mixer. Use softened cream cheese, but make sure it isn’t too soft. Removing it out of the fridge about 1 hour before starting to make the cheesecake batter is ideal. Cream it for 90 seconds at medium high speed, until creamy and fluffy. Add Sweetened Condensed Milk, lemon juice, and vanilla extract. Cream for 30 seconds. Scrape the bowl down and cream for another 30 seconds, to make sure the mixture is smooth and the ingredients are incorporated.
Pour the batter on the bottom of the Pie Crust.
Drop spoonfuls of Blueberry Fruit Filling on the top of the pie, you will need about 3/4 cup of the pie filling to swirl in the cheesecake batter, and the rest will be used to top the pie later, before serving.Use a spatula, or knife, to swirl the blueberry pie filling in the cheesecake. Place it in the fridge overnight.
When ready to serve, whip 1/2 cup of heavy whipping cream for 2 minutes with an electric mixer. Pipe whipped cream around the edges of the pie. Spread the remaining Blueberry Fruit Filling on top of the pie. Top with some fresh blueberries, or pecans, if desired. This pie will store nicely in the fridge for up to 3 days.
If you want to use gelatin to help firm up the texture of the pie, sprinkle 2 1/2 teaspoons (7 grams) of gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes. Meanwhile, heat 2 tablespoons of water until very hot, almost boiling, for a few seconds in the microwave. Pour the hot water over the hydrated gelatin, whisk until completely melted. If necessary, pop it in the microwave for just a few seconds to melt the gelatin completely. Set it aside to cool down slightly and add it to the cheesecake batter along with the condensed milk.
Recipe inspired by piesandtacos.com
For the Salad:
8-10oz. mixed greens
1/4 Cup dried cranberries
1/4 Cup green onions, chopped
1 Avocado, sliced
1 15 oz. can Mandarin Oranges
1/2 Cup sliced almonds (optional)
For the Dressing:
6 T. Zesty Moose Mandarin Orange Infused Olive Oil
2 T. Whole grain mustard
2 T. honey
2 T. Zesty Moose Chile Mole Balsamic Vinegar
1 T. lemon juice
pinch of salt
cracked black peppercorn to taste
in a bowl, combine the dressing ingredients and whisk together until blended. Tear salad greens into small pieces. Toss with green onions and cranberries. Plate salad and top with sliced avocado, and orange slices. Drizzle salad with dressing and top with sliced almonds.
1.5 lbs. asparagus, trimmed
14oz pkg Prosciutto
2-3 T. Zesty Moose Chef’s Blend Olive Oil
Zesty Moose Premium Balsamic Vinegar
Zesty Moose Lemon Thyme Finishing Salt
Place asparagus spears in a bowl and drizzle with olive oil until fully coated. Season liberally with The Zesty Moose Lemon Thyme Finishing Salt. Separate Prosciutto slices and cut them in half lengthwise. Lay 6-8 asparagus spears crosswise on the Prosciutto and roll, wrapping tightly forming a bundle of asparagus. Place the bundles on a baking sheet lined with aluminum foil and sprayed with a non-stick cooking spray. Heat the oven to 425 degrees. Roast in the oven for 10-12 minutes; turning once. Remove from the oven and drizzle with The Zesty Moose Premium Balsamic Vinegar.
Yields: 10-12 Bundles
Cook Time: 10-12 Minutes
Prep Time: 15 Minutes
Total Time: 27 min.