New Year Greetings

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park rapids enterprise | Wednesday, December 29, 2021

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NEW YEARS GREETINGS

MAY THE YEAR AHEAD BE AS GOOD TO YOU AS YOU’VE BEEN TO US! When the going gets tough, it’s the support and encouragement of friends and customers like all of you that inspires us to rise to the occasion.

Working together as a community, we are better, stronger and ready to overcome any challenge.

GOOD LUCK, GOOD HEALTH AND BEST WISHES TO YOU AND YOURS IN THE COMING YEAR! The Park Rapids Enterprise staff.

Wednesday, 29 2021

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Sarah's Festive Cranberry Orange Scones are the perfect make-ahead breakfast pastry for the upcoming holiday weekend.

Sarah Nasello / The Forum

Make-ahead scones are perfect for a holiday brunch TONY & SARAH

NASELLO

Home with the Lost Italian



Scones are my favorite breakfast pastry to bake, and I love how versatile they are. They are easy to make, wonderfully versatile and can be made sweet, like this recipe, or savory, like my Bacon Blue Cheese Scones.

And they freeze beautifully, especially when they are not baked. In fact, I don’t even sell baked scones at SarahBakes (my home bakery business), because this flaky breakfast pastry is at its best when served straight from the oven.

You can make the scones this week, pop them in the freezer and forget about them until Christmas weekend. You don’t even need to thaw them before baking — just pull the scones from the freezer, preheat the oven and let the scones

thaw slightly on a baking sheet as the oven warms up. In fact, cold is king when it comes to scones, and the key to achieving the tender flakiness that is the signature of a good scone.

The whole cranberries held their shape and gave the scones the festive and colorful holiday flourish I was seeking. Even better, they tasted amazing.

The cranberries were tender but not mushy, with the perfect blend of sweet and sour, and the scones’ flaky pastry rose high once again.

These Festive Cranberry Orange Scones have been on my Christmas brunch table every year since and are now a feature on my SarahBakes holiday menu. I hope you enjoy them as much as we do.

Happy holiday baking!

“Home with the Lost Italian” is a weekly column written by Sarah Nasello featuring recipes by her husband, Tony Nasello. The couple owned Sarello’s in Moorhead and lives in Fargo with their son, Giovanni. Readers can reach them at sarahnasello@gmail.com.

Festive Cranberry Orange Scones Ingredients: 2 cups all-purpose flour 1 Tbsp. baking powder 3 Tbsp. sugar 6 Tbsp. unsalted butter, cut into 1/4-inch cubes and chilled 1 cup fresh or dried cranberries 1 tsp. orange zest 1 cup heavy cream 1-1/2 tsp. vanilla extract For the egg wash, beat together: 1 egg 2 tsp. milk For the icing, mix together: 1 cup powdered sugar 3 to 5 Tbsp. milk (adjust to desired consistency) 1 tsp. vanilla extract Directions: Preheat oven to 425 degrees.

Place flour, baking powder and sugar in a large bowl or food processor and use a whisk to mix, or pulse 10 times.

Add the butter and cut in with 2 forks or a pastry blender if making by hand, or pulse in the food processor about 12 to 15 times until the mixture resembles coarse meal.

Add the orange zest and dried cranberries and pulse again just to incorporate — if using fresh cranberries, proceed to the next step.

If using a food processor, transfer the dough to a large bowl. Add the fresh cranberries now and stir them into the dough mixture.

Mix the cream and vanilla together and gently stir into the flour-butter mixture, using a fork for best results, until a dough begins to form. Keep mixing until the dough forms large clumps and the small, crumbly bits are worked into the dough.

Line a square baking pan with a large piece of plastic wrap and pour the dough into the pan. Cover the top with the plastic wrap and use your hands to gently press the dough into the pan in a smooth, even layer. Flip the pan over and turn the dough out onto a baking sheet lined with parchment paper.

Use a sharp knife to cut it into 8, 16 or 32 wedges, and space them out along the sheet, 2 inches apart. For best results, place the sheet in the freezer for 20 to 30 minutes before baking. To freeze for later baking, leave the scones in the

freezer for an hour and then transfer them to a plastic freezer bag and freeze for up to 3 to 4 months.

Remove scones from the freezer and brush the top of each scone with the egg wash, then bake in the oven for 15 to 17 minutes, until the tops are a golden brown. Remove from the oven and transfer to a cooling rack to cool. Once cooled completely, drizzle icing glaze over tops if desired.

To store: Scones can be kept fresh for up to 2 days if stored in a metal container or covered with aluminum foil.

To freeze unbaked scones, freeze them first on a baking sheet for 1 hour, then transfer to a freezer bag or airtight container and freeze for up to 3 months.

Bake without thawing (amount of time to preheat oven is just fine), adding 2 to 3 minutes to baking time if needed.

To freeze baked scones, wrap each individually in plastic, transfer to a freezer bag or airtight container and freeze for up to 6 months. Thaw at room temperature before unwrapping and, for best results, warm in a 350-degree oven for 8 to 10 minutes until warm.

park rapids enterprise | Wednesday, December 29, 2021

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NEW YEARS GREETINGS

Italian Sausage Stuffing is a holiday crowd-pleaser

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Ultra-moist and easy to make, Sarah’s Italian Sausage Stuffing is a flavorful and crowd-pleasing twist to the classic Thanksgiving side dish.

Sarah Nasello / The Forum

By Sarah and Tony Nasello This Italian Sausage Stuffing is a terrific riff on the classic holiday side dish. Featuring mild or sweet Italian sausage, this ultra-moist stuffing is full of flavor, easy to make and a guaranteed crowd-pleaser.

I use Italian sausage links for this recipe, mainly because they are a staple in our freezer, but you could use a ground sausage mix instead. If using links, run a sharp knife along the sausage, cutting from top to bottom, and then discard the casing.

I love the blend of flavors in Italian sausage, which is typically made with fennel seeds, garlic and crushed red peppers.

This recipe calls for mild or sweet Italian sausage, but you can use a hot version if desired.

I cook the sausage in 6 tablespoons of melted butter, and once it is browned, I add diced onions, celery and minced garlic. These aromatics are cooked with the sausage until the onions are soft and translucent, and the

butter adds more flavor than olive or vegetable oil would.

Fresh sage and thyme are added to the mixture, followed by 3 cups of chicken stock, and then it is cooked until simmering. You can use turkey or vegetable stock if preferred, or even water would work in a pinch.

Bread is the stuff in the stuffing, and my choice for this recipe is Breadsmith’s Rustic Italian bread, but any loaf of country white or sourdough bread will work well. I buy the bread pre-sliced, and then cut the slices into half-inch cubes.

Stale bread is ideal for stuffing, because the dryness helps the bread cubes soak up the liquid without breaking down during the baking process. I place the cut cubes on a baking sheet and let them sit overnight, uncovered, to dry them out before making the stuffing.

Sausage is not the only Italian twist to this recipe, which benefits from the inclusion of half a cup of grated Parme-

san cheese. The cheese is mixed with the bread cubes and two beaten eggs before the sausage mixture is added, to give the stuffing a smooth and creamy finish, and a flavorful tang of nutty flavor.

You can use fresh or canned Parmesan cheese here — I’ve used both and cannot tell the difference, so save your money and go with the famous green can with a clear conscience.

The stuffing is transferred to a 3-quart casserole dish, dotted with small pats of butter and baked in the oven, covered, for 30 minutes. At this stage, I remove the foil cover and continue to bake the dish until the stuffing is puffy and golden brown, about 30 to 40 minutes.

Much of the prep work for this stuffing can be done a day or more in advance, and leftovers (if there are any) can be refrigerated for up to four days or frozen for two to three months.

This stuffing is a favorite in our family, and we hope you enjoy it, too.

Italian Sausage Stuffing Ingredients: 1/2 cup (1 stick) unsalted butter, divided 1 lb. mild or sweet Italian ground sausage, or links with casings removed 2 cups celery, small-diced 2 cups yellow onion, small-diced 3 cloves garlic, minced 2 Tbsp. fresh sage, finely chopped 1 Tbsp. fresh thyme leaves, stems removed, or 1 teaspoon dried thyme 3 cups chicken broth (may also use turkey or vegetable stock) 1/2 tsp. kosher salt 1/4 tsp. ground pepper 2 large eggs 1 loaf (1.5 lbs.) rustic Italian, country white or sourdough bread, cut into 1/2-inch cubes (about 13 to 14 cups) 1/2 cup Parmesan cheese, grated Directions: Preheat oven to 375 degrees and use butter or cooking spray to grease a 3-quart baking dish; set aside.

In a large skillet, melt 6 tablespoons of butter over medium-high heat. Add the sausage and cook, stirring often to break up the meat, until browned and fully cooked, about 6 to 8 minutes.

Reduce heat to medium. Add the celery, onions and garlic and cook, stirring occasionally, until the onions are soft and translucent, about 5 to 6 minutes. Add the sage and thyme and stir until incorporated. Add the broth and stir in the salt and pepper. Bring to a simmer

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over medium heat, then remove the pan from the burner.

In a large bowl, whisk the eggs until frothy.

Add the bread cubes and Parmesan cheese and toss to combine. Add the sausage mixture and stir well until fully combined.

Transfer the stuffing to the prepared baking dish. Cut the remaining 2 tablespoons of butter into small pieces and scatter them evenly over the stuffing. Cover with foil and bake for 30 minutes, then remove the foil and continue baking until golden brown, about 30 to 40 minutes. The stuffing should have an internal temperature of at least 160 degrees when ready.

Remove from oven and let the stuffing cool, lightly covered, for 10 minutes before serving.

Leftovers should be stored in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 2 months. Reheat in the oven at 350 degrees, covered, until heated through, about 15 minutes, or in the microwave. Serves 8 to 10.

Sarah’s Tips: ► The bread can be cut into cubes up to 5 days in advance and stored at room temperature until ready to use. For best results, once cut, let the bread cubes air-dry on a baking sheet overnight and then store in a zip-top bag or airtight container until ready to use.

The dried bread cubes may also be frozen for up to 3 months. ► The onions, celery and garlic can be diced a day or 2 in advance and refrigerated until ready to use.

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Pepping up pomegranate

How to open the fruit and make a delicious, nutritious salad

By Sarah and Tony Nasello Pomegranates are now in season, and this gorgeous ruby red fruit is the perfect fruit to work into your holiday menu.

After all, ‘tis the season for fruits and nuts, and this Pomegranate Pecan Citrus Salad is an elegant and simple way to showcase the colors and flavors of the holidays.

Color is definitely on display in this festive salad, which features a great spectrum of colorful ingredients including mixed greens, clementines, red onion, toasted pecans, Gorgonzola cheese and pomegranate arils.

Ruby red, tart and crunchy, the arils are the seeds of the pomegranate, and they can be eaten raw or processed into a juice. The arils enhance the texture and appearance of this salad, and also give it a spectacular punch of sweetand-sour flavor.

Pomegranates are rich in antioxidants and a good source for fiber, vitamins C and K, folate, potassium and even a bit of protein. These nutrients can be helpful in reducing inflammation and lowering blood pressure, and may even help to protect us from certain kinds of cancers.

Pomegranates are a terrific fruit to add to your winter diet regimen, and at the end of this article I share a great trick for extracting the arils from the pomegranate that is easy to follow and works like a charm, every single time.

Once you find out how easy it is to open a pomegranate without butchering the fruit and making a grand mess, you will be looking for new ways to enjoy this winter fruit.

We enjoy this winter salad with a lively cit-

Score the outside of the pomegranate into sections from top to bottom, about 1 inch apart.

Festive, bright and beautiful, Sarah's Pomegranate Pecan Citrus Salad is a delicious, healthy and easy way to celebrate the flavors and colors of the holiday season.

Photos by Sarah Nasello / The Forum

Over a bowl of water, use your hands to split the sections of the pomegranate apart and extract the arils from the flesh. The water will catch the seeds as they fall from the fruit. rus vinaigrette that features a blend of clementine and lemon zest, garlic, Dijon mustard, red wine vinegar and good extra-virgin olive oil. Vinaigrettes are an oil-based dressing, and there are two tips to keep in mind to ensure the best result.

First, since the oil is also a flavor component, it’s important to use a quality oil, like Mistra Estates Greek extra-virgin olive oil, which has superior flavor and texture compared to simple olive or vegetable oil.

Second, the oil must be added to the vinaigrette in a slow, steady stream while whisking vigorously until emulsified (fully incorporated).

The dressing is easy to make and can be prepared in advance and refrigerated for at least a

week. Excellent with salads, this vinaigrette also works well with chicken, pork and fish dishes.

Festive, bright and beautiful, this Pomegranate Pecan Citrus Salad is a delicious, healthy and easy way to celebrate the flavors and colors of the holiday season. Enjoy!

How to easily (and cleanly) open a pomegranate

1. Fill a large bowl with cold water about 2/3 full.

2.

Use a sharp knife to cut off the pomegranate’s crown, and then score the outside into sections from top to bottom, about half an inch apart.

3.

Place the pomegranate over the bowl of water. Use your hands to separate the sections into the water and then

Pomegranate Pecan Winter Salad

Ingredients: Salad: 5 oz. mixed greens 4 clementines, peeled and sectioned 1 cup pecan halves, toasted 1/2 cup Gorgonzola crumbles 1/4 cup red onion, thinly sliced 1/2 cup fresh pomegranate arils Vinaigrette: 1 Tbsp. red wine vinegar 1 clove garlic, minced 1 tsp. Dijon mustard 1 tsp. orange zest 1 tsp. lemon zest 1/4 tsp. kosher salt 1/4 tsp. freshly ground black pepper 1/4 cup extra-virgin olive oil

Directions: Prepare the vinaigrette: Place all the dressing ingredients, except olive oil, in a small bowl and whisk until combined. Add the oil in a slow

and steady stream, whisking continuously, until well-combined and emulsified. Refrigerate until ready to use, up to 1 week. Shake well before serving.

If using a Mason jar to prepare the dressing, simply place all of the ingredients in the jar, including the olive oil, and shake vigorously until well-combined and emulsified.

Place the mixed greens in a large bowl and toss gently with half of the vinaigrette until evenly coated. Arrange the clementine sections, toasted pecans and red onions around the top of the salad. Drizzle with the remaining vinaigrette and scatter the pomegranate arils around the salad. Serve and enjoy. Serves 4 to 6.

Sarah’s Tips: ► Vinaigrette may be prepared in advance and refrigerated for up to 1 week. ► The citrus vinaigrette is also excellent with chicken, pork and fish dishes.

loosen the arils from the white pulp while underwater. The arils will sink to the bottom of the bowl and the rest of the fruit will float to the top. Discard everything but the arils, and then strain the water. The succulent, ruby red arils will be ready for you to eat and enjoy.

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Melt-in-your-mouth Meringue Kisses will impress

By Sarah and Tony Nasello I am a sucker for whimsical little treats, and these Meringue Kisses are my latest obsession.

As sugar and egg whites are the main components in meringue cookies, they are gluten and fat-free. My recipe also includes cream of tartar, which helps to stabilize the egg whites, as well as a touch of pure vanilla extract for flavor.

The egg whites are whisked until foamy, then the cream of tartar is whisked in until soft peaks form. Next, superfine sugar is slowly added as the mixer runs, until stiff peaks are formed. It is essential that the sugar dissolves as much as possible during this process, and superfine sugar helps to ensure that this happens.

Once the meringue has achieved stiff peaks, take a little between your fingers and rub them together to check if you can feel any grains of sugar. If you can, then keep mixing the meringue, checking

every 20 to 30 seconds, until it feels smooth and free of grit.

Next, I add the vanilla and mix just until incorporated. You could also use almond or peppermint extract, citrus zest or liqueurs to flavor the cookies.

The final step is to fold in 1 cup of powdered sugar, and I do this in three stages so that the meringue does not deflate. You can leave the meringue white or add food coloring at this stage, and I recommend using a gel paste food color as it won’t affect the texture of the cookie.

To create the charming kisses shown here, I used two piping bags — one fitted with an open round tip, and the other with an open star tip. Hold the tip straight just above the surface of the parchment paper and gently squeeze and then release before pulling up.

You could also use a plastic zip bag and snip one corner off, or make simple mounds with a spoon or ice cream scoop.

Sarah’s Meringue Kisses are little clouds of sugary goodness and a perfect way to say I love you this Valentine’s Day. Sarah Nasello / The Forum

KISSES: Page B7

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Savory cookies

Cocktail snacks pack melt-in-your-mouth explosion of flavor

By Sarah and Tony Nasello I have been playing with a variety of savory cookie recipes lately, including a terrific cookie created by famed cookie expert Dorie Greenspan.

Dorie’s original recipe features a blend of Old Bay seasoning, cheddar cheese and salty pretzels that, when combined, adds up to an explosion of savory flavor in every cookie bite.

Savory cookies are a wonderful option for cocktail nibbles, especially when beer and bloody marys are on the menu. This spicy cheddar cookie goes particularly well with stout beers like

Guinness and Murphy’s, as their rich and creamy profiles partner perfectly with the cookie’s bold flavors.

Dorie’s recipe calls for sharp Cheddar cheese, and when I am at home I typically use a good white cheddar, like Black Diamond extra sharp cheddar.

Beyond the terrific flavor, the success of this slice and bake cookie is its simplicity — in addition to the cheese, pretzels, hot sauce and Creole seasoning, the only other ingredients are a bit of flour, a bunch of butter and a pinch of salt.

The cookie dough comes together quickly

using just seven ingredients that are blitzed together in a food processor until combined.

The dough is then divided in half and shaped into two logs. The logs are refrigerated for about an hour until firm and can also be frozen for up to two or three months.

Before baking, the logs are cut into slices and, while Dorie recommends a thickness of a third of an inch, I find that this can be a little too much cookie in such a small bite, so I cut my slices just a quarter-inch thick.

I have sliced the cookies before freezing, but found that this made the cookies drier than when

Sarah Nasello / The Forum I froze the dough in log form. The frozen logs Sarah's Cajun Cheddar Cocktail Cookies are a should be thawed in the perfect savory nibble to pair with stout beers and refrigerator for an hour spicy cocktails. or two before slicing and baking the cookies.

These savory cookies are a wonderful blend of flavors and textures — the heat from the Creole seasoning is just enough to know it is there, the cheddar cheese packs a punch of creamy tang and the pretzels bring a salty crunch to every bite.

Rich and buttery, full of flavor and easy to make, these bite-size Cajun Cheddar Cocktail Cookies are a fun and savory addition to the world of slice-and-bake cookies.

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From Page B5

Meringue Kisses Ingredients: 4 large or extra-large egg whites, room temperature 1/2 tsp. cream of tartar 1/2 cup superfine sugar (blitz granulated sugar in food processor for 30 seconds) 1 cup powdered sugar 1/2 tsp. pure vanilla extract

From Page B6

Cajun Cheddar Cocktail Cookies

Directions: Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper; set aside.

Make sure your mixing bowl and whisk or beater attachments are completely clean, as any grease or residue can prevent the egg whites from whipping properly.

Add egg whites to your mixing bowl and beat on medium speed until foamy, about 30 seconds. Add cream of tartar and beat on medium-high speed until soft peaks form, about 1.5 to 2 minutes.

With the mixer on medium-high speed, slowly add the superfine sugar, 1 tablespoon at a time. Continue beating until the meringue is stiff and glossy and most of the sugar has dissolved, about 2 minutes.

Rub a little meringue between your fingers; if it is still gritty, continue to mix on medium-low speed until there is barely any sugar grain when you test it. Add the vanilla extract and mix on medium-low for 10 seconds.

Use a rubber spatula to fold in the powdered sugar, adding it in three stages so that the meringue doesn’t deflate. Gently fold the sugar into the meringue until fully incorporated.

If using food coloring or melted chocolate, fold in just 3 to 4 times lightly for a swirled effect, or fold in completely for a solid effect.

To pipe the kisses, transfer the batter to a piping bag fitted with a round or

open star tip. Hold the tip straight above the parchment, squeeze gently and then release just before pulling up. Add candy sprinkles or chopped nuts now, if desired.

Place both baking sheets in the oven (top third and bottom third) and bake for 2 hours, then remove cookies and let cool completely on baking sheet. Or bake for 1 hour, turn off oven and let cookies dry in oven overnight.

Once cooled, transfer the cookies to an airtight container and store at room temperature for up to 2 weeks, or freeze for several months. Makes about 4 dozen 1-inch kisses.

Sarah’s Tip: ► To keep the parchment paper from lifting up as you pipe, place a small dab of meringue under each corner of the parchment paper so that it will adhere to the baking sheet.

Ingredients: 1-1/4 cups all-purpose flour 2 tsp. Tony Chachere’s Creole Seasoning 1/4 tsp. salt 12 Tbsp. butter, very cold, cut into 1-inch pieces 1/2 tsp. hot sauce (Tabasco, Frank’s) 1-1/4 cups sharp cheddar cheese, shredded 1 cup salty pretzels, broken into small pieces Directions: Place the flour, Creole seasoning and salt in the bowl of a food processor fitted with the blade; pulse 10 to 12 times until combined. Add the butter and hot sauce; pulse until the dough begins to clump together, scraping down the sides of the bowl if needed.

Add the cheese and pretzels and pulse until well-combined, at least 12 to 15 times.

Turn the dough out onto a clean work surface and knead briefly into a ball. Divide the ball in half and roll each half into a 9-inch log. Wrap each log tightly in plastic wrap or wax paper and refrigerate for at least 1 hour or freeze for up to 2 months.

When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper. Bake in the center of the oven for 1 sheet, or if baking 2 sheets at a time, position racks in upper and lower third sections of the oven.

Use a serrated knife to cut the dough into slices about 1/4-inch thick. Place the cookies on the prepared baking sheet spaced 1 inch apart.

Bake for 10 minutes and then rotate the baking sheets from top to bottom and front to back. Continue baking until the cookies are firm and golden, about 9 to 12 more minutes. Let cookies cool on baking sheet for 5 minutes and then transfer to a cooling rack to cool completely.

Store the baked cookies in an airtight container at room temperature for several days or freeze for several months. Thaw at room temperature. Makes about 4 dozen 1-inch cookies.

Sarah’s Tips: ► Serve these cookies during cocktail hour, especially with beer and savory cocktails like a bloody mary. ► Let the frozen dough log thaw in the refrigerator for about an hour before slicing and baking.

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DETAIL SHOP Professional Car Washing & Cleaning Service

South on Co. Rd. #6, Park Rapids (next to the South Transfer Station) Ryan Leckner 218-732-7888

Servicing all makes and models of cars and light trucks 20+ ExperYieears nce

& Licensed d Bonde

We Sell Your

Stuff Inc. Hrs. 8-4:30 Mon.-Fri.

732-7888

online auction consignment service

www.k-bid.com

Safe & Secure!

WeSellYourStuffInc@hotmail.com

Brighter Banking www.trustarfcu.com

Located 1/2 Mile South of the Emmaville Store on County Road 4

Menahga

Park Rapids

Nevis

Federally Insured

by NCUA

JOSH’S COLLISION CENTER 218-237-5660 www.joshscollision.net

LUNCH • DINNER COCKTAILS

220 Main Ave. S., Park Rapids

100 Huntsinger Ave., Park Rapids • 732-3389 107 6th St., Walker • 547-3666

www.thegoodlifecafepr.com

1-877-700-3389 • www.prweyeclinic.com

218-237-4212

“No job too small”

13267 Eureka Rd., Park Rapids, MN 56470 Shop Manager/Owner: Josh Kruchowski

Career Opportunities Available in CNC Machining

501 Industrial Park Rd., Park Rapids “your partner in power-train solutions”

237-4666 (218) 237-4666

Wednesday, December 29, 2021 | park rapids enterprise

parkrapidsenterprise.com

A C • Avenson Electric, Inc. • Citizens National Bank • Josh’ s C

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God Bless the World

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Peace on Earth

l i sion Center & Storage • Kountry Tile & Stone • L&M Fleet Supply • Leeseberg Cabinets, Inc. • McDonald’s of Park Rapids • No r t h

k Rapids Avionics • Park Rapids Walker Eye Clinic • T&M Express • Thomason, Swanson & Zahn, PLLC • True North Mechanical H V

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Convenience • Northland Lumber • Park Rapids Aviation • P