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VOLUME 1, ISSUE 2 OCTOBER 2011 ** If you like what you see...get it for free! Host a Tasting Party with Hilary in October and she will pay the shipping on your hostess order!

A Sunset Gourmet Thanksgiving Appetizers Cranberry Relish Cream Cheese Bites Sunset Bacon Wrapped Water Chestnuts

Main Courses Herbed Turkey With Creamy Garlic Mashed Potatoes Baked Ham with Tropical Pineapple Peppercorn Sauce

Accompaniments Beer Bread Biscuits with Herbed Butter Steamed Head of Cauliflower with Oh! So Yummy White Wine Sauce Mushroom & Spinach Risotto

Dessert Truffle Fudge Zucchini Cake Chai Monte Cristo

Sunset Gourmet Food Company Inc.

Inside this issue:

Hilary Dahnke



Team Leader & Independent Consultant

Main Courses




Desserts and Offers


Phone: 306-551-7532 Email: Websites:

Great friends, great food, great opportunity!

Appetizers Cranberry Relish Cream Cheese Bites 1 tube Pillsbury Crescent Rolls Cranberry Relish (recipe below) 2 – 8 oz bricks of cream cheese (227gr) 1. Remove crescent rolls from package and pinch seams together. 2. Cut dough into 2 x3 inch strips. 3. Place a small slice of cream cheese on the dough and top with a ½ teaspoon of Cranberry Relish, fold dough over cream cheese and seal edges. 4. Bake at 350 until golden. (10 – 12 minutes) Cranberry Relish ~ Jan Harding – Anzac, AB ½ package fresh cranberries 1 jar Roasted Red Pepper & Onion Relish 1. Place cranberries in a sauce pan with ¼ cup water and cook until cranberries pop. 2. Add 1 jar of Roasted Red Pepper & Onion Relish. 3. Refrigerate until cool.

Bacon Wrapped Water Chestnuts 1 can water chestnuts ½ pound strip bacon ¼ cup Soya sauce ¼ cup Raspberry Honey Mustard ¼ cup Anna Mae’s Smokey Oven & Grill Sauce Pre heat oven to 375 degrees Soak Water Chestnuts in Soya sauce for ½ hour. Cut Bacon strips in half and wrap around water chestnuts, securing with a toothpick. Place on a cookie sheet. Combine Raspberry Honey Mustard and Anna Mae’s, heat in the microwave. 6. Brush the bacon wrapped water chestnuts with the Raspberry Honey Mustard/Anna Mae’s sauce. 7. Bake for 25-30 minutes

1. 2. 3. 4. 5.


Main Courses Herbed Turkey 3 Tbsp Spinach and Herb Mix 2 tsp ground allspice 1 turkey 12-14 lbs

5 tbsp vegetable oil 2 tbsp Brown sugar 2 teaspoon Sunset Seasoned Salt ½ tsp pepper

1. Combine oil, sugar, salt, pepper, Spinach & Herb and allspice.

2. Carefully loosen the skin from the turkey and rub 2/3 of the herb mixture under the skin; rub remaining mixture over the skin. 3. Place turkey breast side up on a rack in a roasting an. 4. Bake at 325 for 4 – 5 hours or until meat thermometer reads 165 degrees. 5. Cover loosely with foil. 6. Let stand for 20 minutes before serving.

Creamy Garlic Mashed Potatoes 1 package of Creamy Garlic Hot Dip Mix 2 tsp Spinach & Herb Dip Mix

10 large potatoes, peeled 1 cup of Mayonnaise 1 cup of Sour Cream 1. 2. 3. 4. 5.

Boil potatoes until fork tender. In a bowl, heat mayonnaise and sour cream in microwave. Add Creamy Garlic Hot Dip into mixture. Stir mixture into well-drained mashed potatoes. Whip & top with a sprinkling of Spinach & Herb Dip Mix.

Baked Ham with Tropical Pineapple Peppercorn Sauce 1 fully cooked, bone-in ham (5 lbs) 1 cup Tropical Pineapple Peppercorn Sauce Trim rind off ham, leaving about ¼ inch of fat on the outside. If desired, score the fat in a diamond pattern and stuff with whole cloves. Bake uncovered in a 350 degree oven for 1 hour. Begin glazing the ham with the Tropical Pineapple Peppercorn Sauce in the last few minutes of baking. 5. Increase the temperature to 425 and bake uncovered for about 15 minutes, spooning any glaze that accumulates in the pan back on the ham. 1. 2. 3. 4.


Accompaniments Harvest Beer Bread Biscuits 1 Harvest Beer Bread Mix 1. Prepare Harvest Beer Bread according to package directions. 2. Drop by spoonful into a medium sized muffin pan, bake until golden. Serve with Herbed Butter. Herbed Butter ½ cup butter at room temperature 1 tbsp Spinach and Herb Mix 1. Combine butter with Spinach and Herb Mix. 2. Mix until creamy. 3. Return to the refrigerator to chill until set

Steamed Head of Cauliflower with Oh! So Yummy White Wine Sauce 1 head of cauliflower 1 Tbsp Oh! So Garlic 1 Tbsp Oh! So Onion ½ cup butter, divided ¾ cup white wine or chicken broth 1 Tbsp heavy whipping cream 1. 2. 3. 4. 5. 6. 7. 8.

Removes Leaves and base of cauliflower stem. Steam whole cauliflower head until tender but not mushy. In a small skillet, melt ¼ cup butter Add Oh! So Garlic and Oh! So Onion and sauté for 2 minutes. Add wine/broth and cook until liquid is reduced by half. Remove from heat and stir in whipping cream and remaining butter. Drain cauliflower and plate on a shallow serving platter. Drizzle with sauce and serve.


Mushroom & Spinach Risotto

4 cups of low sodium chicken stock 2 tbsp of olive oil 2 tbsp of Oh! So Onion 2 tsp of Oh! So Garlic 2 tbsp of Spinach & Herb Mix 1 cup of chopped button mushrooms 2 cups of Arborio Rice 1 ½ cups of white wine Sea Salt & Fresh Ground Pepper 2 tbsp of butter ½ cup of grated parmesan cheese

1. 2. 3. 4. 5.

Heat the stock. In a separate pan, heat the olive oil and add the spices and mushrooms. When the vegetables have softened, add the rice and turn up the heat. The rice will now begin to lightly toast, so keep stirring it. After a minute it will look slightly translucent. Add the wine and keep stirring — it will smell fantastic. 6. Once the wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. 7. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. 8. Keep adding ladlefuls of stock, stirring and working the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 - 20 minutes. 9. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a little bite. 10. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water. 11. Once rice is cooked, remove from the heat and add the butter and Parmesan. Stir well. 12. Place a lid on the pan and allow risotto to rest for 2 minutes. This will allow it to reach the perfect creamy risotto texture it should be! Serve with fresh ground pepper and a sprig of fresh chives if desired.


Dessert Truffle Fudge Zucchini Cake 1 box of Truffle Fudge Brownie Mix 1 ½ cups of finely shredded zucchini

1. Prepare Truffle Fudge Brownie Mix as 2. 3.


directed on the box. Add zucchini. Pour into pan and bake for 35 – 40 minutes. Watch closely as ovens vary but note it will take longer to cook than the box suggests because of the added moisture and density. Serve with a dollop of Chai Whipped Cream or a drizzle of Gourmet Chocolate Sea Salt Caramel Sauce or a drizzle of Roasted Raspberry Chipotle Sauce!

Chai Monte Cristo 1 oz Kahlua ½ oz Grand Marnier

Prepared Chai Mix Whipped cream

Join my Kitchen Connection Team by starting your own Sunset Gourmet Business in the month of October and receive a personalized Kitchen Connection 12 month day planner as my gift to you for launching your business!

1. Prepare glasses by moistening the rim with 2. 3. 4. 5.

citrus juice and dipping in granulated sugar. Pour Kahlua & Grand Marnier into glasses. Add prepared Chai Mix halfway from top. Top with whipped cream. (Do not stir) Garnish with grated chocolate or a drizzle of Baileys.


In The Kitchen With Hilary News October 2011  

Monthly Newsletter for In The Kitchen With Hilary and her Sunset Gourmet Business

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