s chucks cooks holiday 2010

7/28/2019 s Chucks Cooks Holiday 2010

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www.schnuckscooks.com


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The winter months are traditionally a time of reflection

and anticipation of the holidays sights, sounds and aromas.

Nothing brings all of that home like the old black and white

holiday movies.

Although the timeless story lines vary, many of these

movies draw the viewer in by giving a glimpse of the fun

and merriment happening around the kitchen table. They

become classics because they make us feel warm and safe

by taking us back to a time when things even the foods

we served were simpler, easier.

Just like in the movies, this holiday issue ofSchnucks Cooks

magazine will evoke memories of past family gatherings

and transport you back in time. You will find new recipes

along with exciting twists on the old ones.

It doesnt get more traditional than a Roasted Rosemary

Turkey topped off with citrus gravy seasoned with the full-

bodied flavor of rosemary and thyme. Our chefs are also

sharing their holiday cookie recipes including an apricot

and ginger biscotti that is surprisingly simple to make.

There are educational features inside including one fromour own cheese expert, Melissa Bunch, who traveled to

England and returned with insight on its famous complex

farmstead cheeses including Cheddar and Stilton. We are

also excited to introduce our new video camera icon

adjacent to several recipes in this holiday book. When you

see this icon, log on to www.schnuckscooks.comto viewour custom videos showing hands-on instruction, tips and

tricks by our cooking school chefs.

As you enjoy the articles, helpful tips and beautiful photos,please know that this issue reflects the focus of Schnucks

and Logli teammates across our company who are

committed to creating spectacular food experiences for

you. From our table to yours, happy holidays, and may you

enjoy the best of everything in the New Year!

Scott C. Schnuck

Chairman and CEO

Schnuck Markets, Inc.

2

@

> a letter fromthe chairman

Editorial Team

Creative Director

Senior Designer

Recipe Development Team

Food Styling

Photographer

Wine Pairings

Recipe Testing

Nutritional Analysis

Prepress & Print Manager

Contributing Writers

Editorial Support

Kathy Gottsacker, Michael McGraw,Kelli Monahan, Joyce Reese,Rosanne Toroian, Karen Trombley

Jeffrey Scheiber

Amy Bem

Kathy Gottsacker, Chris Hessler, C.E.C.,Rosanne Toroian, Karen Trombley,Michael Trombley, C.E.C.

Kathleen Sheridan

Doug Schaible

Chris Wong, CSW

Lisa Howard, Karen Hurych,Karen Trombley, Priscilla Ward

Laura Freeland Kull, M.S., R.D.

Wes Hartman

Melissa Bunch, Eric Burkett,Christine Gable

Stacey Alexander, Kelly Kraemer

To view our Schnucks Cooks Virtual Magazine, visit us

on the web www.schnuckscooks.com

2010 ViMax Publishing & Marketing, Inc. and Schnuck Markets, Inc.

All rights reserved. All articles in Schnucks Cooks are written and edited

by professionals. Schnucks Cooks is a registered trademark of Schnuck

Markets, Inc. and other trademarks and service marks of Schnucks may

appear in this magazine. ViMax Publishing makes no representation

as to the accuracy or effi cacy of information provided. Reproductionin whole or part is prohibited without permission of the publisher.

Published by ViMax Publishing & Marketing, Inc. 1-800-940-4944

vimaxmedia.com

to contactschnucks:

St. Louis metro area (314) 994-4400Outside St. Louis metro area (800) 264-4400E-mail to [email protected]


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3Schnucks Cooks> Holiday 2010

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4 Schnucks CooksEgg & Chive Custard Bake and Meyer Lemon Blueberry Bread.

6 perfection across the pondDiscover English cheeses at their finest.

8 express laneLemon-Crumbed Tilapia with Citrus Salad and Spaghetti

Squash with Chicken Curry Sauce.10 orange ya glad

Uncover the origins of oranges and try our Orange Beef Stir-Fry.

13 gourmet goodiesPine Nut Cookies and Apricot-Ginger Biscotti.

14 meals for a stealGrandmas Slow-Cooked Pot Roast andPumpkin Ravioli with Brown Butter, Sage & Peas.

16 dress to impressNorthwest Fruit Stuffi ng and Southern Cornbread Stuffi ng.

18 turkey timeRoasted Rosemary Turkey with Citrus Gravy andour Thanksgiving countdown.

20 turkey carving 101Brush up on your turkey carving skills witheasy-to-follow instructions.

22 second-time treasuresCountry Turkey Casserole and Turkey Cubano Sandwich.

23 cup o joyYuletide Tea Punch, Fizzy Pomegranate Punch andHoliday Eggnog.

24 divine diningBoneless Rolled Strip Roast with Bourbon Cream Sauce andSpiced Rum & Cola Glazed Ham.

26 side showGreen Beans with Horseradish Crumbs, Maple-Glazed SweetPotatoes with Caramelized Onions and Creamed Spinach.

30 sweet spotPumpkin Cheesecake with Ginger Cream andMocha-Almond Truffl es.

32 blintz basicsCheese Blintzes with Spiced Blueberry Sauce.

34 going gluten-free Holiday Wild Rice and Decadent Chocolate Cookies.

}table ofcontents

> holiday


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Rosanne Toroian,Food Editor and InformationSpecialist; Jeannie Eisenberg,Store Sales TeamManager; Kathy Gottsacker,Director of FoodEducation and Culinary Arts

You can feel it stores abuzz with energyand anticipation as teammates and customers

prepare for Thanksgiving, Hanukkah,

Christmas and New Years Eve. Of course,

our cases are filled to the brim with tried and

true family favorites such as Julies spinach dip,

cocktail shrimp, crab legs and sides like our

garlic mashed potatoes and spinach artichoke

casserole. But what may surprise you are the

unique, eclectic specialty foods we carry,

multi-tasking timesavers that deliverconvenience to make entertaining a breeze.

Try, for example, the instant appetizers available

in the Deli. Youll find Brie & Gorgonzola torte

and spinach artichoke dip addictive additions

to your cocktail hour. Keep a bottle of Schnucks

Select raspberry chipotle sauce on hand to

pour over goat cheese or cream cheese for a

savory two-ingredient hors doeuvre. Enjoy the

new Culinaria line of bruschetta toppings and

tapenades... served over Culinaria olive oil &

sea salt bruschetta toasts, your appetizercourse is complete!

Side dishes couldnt be easier with our new line

of finishing butters. Also known as compound

or matre dhtel butters, weve blended

flavorful herbs and spices into pure creamery

butter. Available in four varieties, toss them

over steamed green beans, asparagus and

Brussels sprouts, stir into mashed or roasted

potatoes or simply melt over beef and porkroasts or baked salmon and tilapia. Lose the

worry over gravy and sauce preparation with

another holiday timesaver, Culinaria wine

reductions. Simply drizzle reduction of port

wine or Burgundy wine over roast beef, or try

the Marsala reduction with pork or veal cutlets.

Weve discovered the balsamic raspberry

reduction tossed with raspberries or strawberries

over vanilla ice cream makes a sophisticated but

simple and light dessert.

Egg & Chive Custard Bake

Prep: 10 minutes

Bake: 35 minutes Serves: 12

Schnucks nonstick cooking spray

(32-ounce) bag Schnucks frozenSouthern-style hash browns (about 4 cups)

1 container (16 ounces) Schnucks sour cream

12 Schnucks large eggs

1 teaspoons salt

teaspoon ground black pepper

1 package (e ounce) Full Circle fresh chives,snipped (about3 cup)

1.Preheat oven to 325F. Spray 13 x 9-inch glass

or ceramic baking dish with nonstick cookingspray. Sprinkle frozen hash browns evenly in

dish. Heat in microwave oven on high 3 minutes

or until thawed.

2.Meanwhile, in large bowl, with whisk, beat

sour cream with eggs, salt and pepper until

smooth. Stir in chives.

3.Pour egg mixture over thawed hash browns.

Bake 35 to 40 minutes or just until center is set and

internal temperature reaches 145F.

Each serving: about 180 calories, 11 g total fat

(6 g saturated), 240 mg cholesterol, 390 mg sodium,

10 g carbohydrate, 1 g fiber, 8 g protein

Meyer Lemon Blueberry Bread

Prep: 15 minutes plus cooling



1 large Meyer lemon or conventional lemon1 package (4.4 to 6 ounces) fresh blueberries

1 tablespoon plus 1 cups Schnucksall-purpose flour, divided

1 teaspoon baking powder

teaspoon salt

13 cups Schnucks granulated sugar, divided

6 tablespoons Schnucks unsaltedbutter, softened


cup Schnucks vitamin D whole milk

1.Preheat oven to 325F. Lightly spray 9 x 4-inch

loaf pan with nonstick cooking spray; set aside.

From lemon, grate 2 teaspoons peel; set aside

lemon to use later. In small bowl, gently toss

blueberries with 1 tablespoon flour. In medium

bowl, stir remaining 1 cups flour with baking

powder and salt.

2.With hand mixer at medium speed, beat 1 cupsugar with butter 2 to 3 minutes or until light and

creamy. Add eggs, 1 at a time, beating well after

each addition. Beat in lemon peel. Reduce speed

to low. Add dry ingredients alternately with milk,

beginning and ending with dry ingredients.

Gently fold blueberries into batter. Transfer batter

to prepared pan. Bake 50 to 60 minutes or until

wooden pick inserted in center comes out clean.

3.About 15 minutes before loaf is done, squeeze

cup juice from reserved lemon into small

saucepan. Add remaining3 cup sugar; heat to

boiling over medium heat until sugar dissolves.

Remove saucepan from heat.

4.As soon as bread is removed from oven, pierce

top several times with wooden pick. Pour warm

lemon mixture slowly over loaf so that it seeps

into holes. Cool bread in pan on wire rack 30

minutes. Invert bread onto wire rack, then

immediately flip to cool completely.




Photography:MeoliStudioFo

odStyling:MarySutkus

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Ad #1

A #1


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At Schnucks and Logli, we arededicated to bringing you the verybest the world has to offer. Forspecialty cheese, that dedicationmeans traveling to the farms andcheese makers to taste the milk andexperience the artistry first-hand. Thisyear our cheese tour led us across thepond to England.

Cheddar is probably the most copiedcheese in the world. But only cheeseproduced by traditional methods,aged a minimum of nine monthsand made from milk producedwithin the four counties of Somerset,Dorset, Devon and Cornwall canbe designated as authentic PDO(Protected Designation of Origin) WestCountry Farmhouse Cheddar.

Giles Barbers family has been makingcheese in Somerset since 1833. Thatmakes them the oldest survivingcheese-making business in England.Their 1833 Vintage Reserve Cheddar

is the delightful outcome of their yearsof experience. Whether the secret isthe rich milk from cows grazing in

the picturesque fields of Somerset,the cultures carefully cultivated fromWest Country cheese-making acrosstime, or skills passed through thegenerations, the result is spectacular.Pick up a piece next time you are inour store and experience real Cheddarat its finest, moist and creamy with anacid tang, just like it was meant to be.

From the land of Cheddar we travelednorth to Lancashire where SingletonsDairy turns John Stotts sheep milk

into Parlick Fell cheese. After a tour ofthe farm and milking parlor, we sat inJohns kitchen with his wife and sonhearing about the familys passion anddedication for caring for their sheepand protecting their traditional wayof life on a small farm. With such care

given to the milk, local SingletonsDairy has a big responsibility. In ParlickFell, they have created a semi-soft,crumbly cheese with a tangy flavor,touch of salt and lingering finish. Its afine tribute to Johns labor of love.

A cheese trip to England would not be

complete without paying homage tothe king of English cheeses. Stiltonis a rich, creamy cheese with a rough,rustic rind known as a coat. It canbe either white or blue, but mustbe made within the three countiesof Nottinghamshire, Derbyshire orLeicestershire from pasteurized milk.There are currently only six dairies

licensed to produce Stilton. Our dairyof choice is Long Clawson whereAdy Christian has been crafting Stiltonfor 35 years. Each wheel is gradedindividually to assure only cheeseof the highest quality will carry theStilton name. Shropshire cheese

Melissa BunchDirector, Prepared Foods,Deli, Cheeseperfectionacross the pond

Pictured from left to right: The picturesque English city of Wells; turning the curd for Barbers Cheddar; outside John Stotts dairy farm..


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7Schnucks Cooks > Holiday 2010

Stilton & Cheddar Biscuits

Prep: 10 minutes

Bake: 16 minutes Makes: 16 biscuits


2 cups Schnucks all-purpose flour

2 tablespoons Schnucks granulated sugar

1 tablespoon baking powder teaspoon cream of tartar

teaspoon salt

7 tablespoons Schnucks unsalted butter,cut into small pieces and chilled

4 ounces English Cotswold onionand chive cheese, shredded andchilled (1 cup)

2 ounces coarsely crumbled English blueStilton cheese ( cup), chilled

1 Schnucks large egg

1 cups buttermilk, chilled

1.Preheat oven to 400F. Spray 2 large cookie

sheets with nonstick cooking spray. In food

processor with knife blade attached, pulse

flour, sugar, baking powder, cream of tartarand salt until combined. Add butter and

pulse until coarse crumbs form. Add cheeses

and pulse just until blended.

2.In large bowl, with whisk, lightly beat egg.

Add buttermilk and beat until well blended.

Pour cheese mixture into buttermilk mixture;

stir just until dough is moistened. Drop dough

by level cupfuls, 2 inches apart, onto prepared

cookie sheets to make 16 mounds. Bake 16 to

18 minutes, rotating cookie sheets between

upper and lower racks halfway through baking.

Serve biscuits warm.

Each biscuit: about 171 calories, 9 g total fat

(5 g saturated), 38 mg cholesterol, 233 mg sodium,18 g carbohydrate, 1 g fiber, 5 g protein

> Cooks Wisdom

If desired, substitute the Cotswold and Stilton cheeses

with 6 ounces (1 cups) coarsely grated or crumbled

English Huntsman cheese.

starts as a vat of blue Stilton and thengets a dose of annatto. It has all thesame great flavors of Stilton with apronounced buttery creaminess andcontrasting orange color.

Long Clawson transforms theircheeses to create new and innovativeflavors. Starting with white Stilton,they create a wide range of fruit

cheeses including our favorites,blueberry and mango ginger. Byhand, they layer Stilton with DoubleGloucester cheese to create flavorfulHuntsman. One of the best-sellingEnglish cheeses in America, Cotswoldis created by blending DoubleGloucester with chives and crisponions. I think our new find from

Long Clawson will be just as big.Innkeepers Choice blends matureCheddar with tangy pickled onionsand refreshing chives. It is the perfectcheese for a hearty beer. Whateveryour preference, you are sure tofind your perfect English cheese atSchnucks and Logli.

Pictured from left to right: Hand-fed sheep at John Stotts farm; aging Stilton at Long Clawson dairy; hand-layering Huntsman cheese at Long Clawson.


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Lemon-CrumbedTilapia with Citrus Salad

Prep: 15 minutes


Schnucks nonstick cooking spray1 small lemon

3 cups cornflakes, crushed into coarsecrumbs (about 1 cups)

2 tablespoons chopped Full Circlefresh basil leaves, divided

1 Schnucks large egg

4 tilapia fillets (about 1 pounds)

1 teaspoon lemon pepper seasoning

ripe avocado

small red onion, thinly sliced(about cup), divided

cup Schnucks light sour cream

2 tablespoons water

3 dashes hot pepper sauce (or more to taste)

2 large pink or ruby red grapefruit

2 navel oranges

1 tablespoon Schnucks extra virgin olive oil

1.Preheat oven to 400F. Spray rimmed baking

pan with nonstick cooking spray. From lemon,grate 1 teaspoon peel. Cut lemon into wedges;

set aside. In wide, shallow dish or pie plate,

combine cornflake crumbs, 1 tablespoon basil

and lemon peel. In separate wide, shallow dish,

with whisk, beat egg.

2.Sprinkle tilapia with lemon pepper seasoning.

Dip each fillet in egg, then in cornflake mixture,

patting lightly so mixture adheres to both sides.

Place tilapia in prepared pan. Bake 15 to 17minutes or until tilapia turns opaque throughout

and internal temperature reaches 145F.

3. Meanwhile, prepare avocado sauce: In food

processor with knife blade attached, pure

avocado, 1 slice onion, sour cream, water and

hot sauce until mixture is smooth, scraping bowl

occasionally with rubber spatula.

4.Remove peel and white pith from grapefruit

and oranges. Turn fruit on its side and cut into

-inch-thick slices.5.Place 1 fillet on each of 4 dinner plates.

Alternately layer one-fourth of grapefruit and

orange slices next to tilapia. Sprinkle fruit with

remaining onion and basil; drizzle with oil.

Squeeze reserved lemon wedges over tilapia and

serve with a dollop of avocado sauce.




> Cooks Wisdom

To peel grapefruit or oranges, slice off top and bottom

ends to make 2 flat surfaces. Place fruit, cut side down,

on cutting board. With sharp knife, slice down the sides

following the natural curve of the fruit to completely

remove skin and white pith.

Spaghetti Squash with

Chicken Curry SaucePrep: 10 minutes

Microwave/Cook: 15 minutes Serves: 4

1 spaghetti squash (3 to 4 pounds),well rinsed

1 tablespoon Schnucks vegetable oil

1 medium onion, cut in half and thinly sliced

2 garlic cloves, minced

2 tablespoons grated peeled fresh ginger1 pound Schnucks Natural boneless,skinless chicken breasts, each cutlengthwise in half, then sliced crosswiseinto -inch-thick pieces

1 jar (15 ounces) mild jalfrezi currycooking sauce

cup plus 2 tablespoons choppedfresh cilantro leaves, divided

1.Place squash on large microwave-safe plate.

With fork, pierce squash several times on all sides.

Cook squash in microwave oven on high 10 to 12

minutes, turning once halfway through cooking.

When cooked, squash should feel slightly soft

when squeezed.

2.Meanwhile, in 12-inch skillet, heat oil over

medium-high heat. Add onion and cook 4 to 5

minutes or until golden, stirring occasionally.

Add garlic and ginger and cook 1 minute,

stirring constantly. Add chicken and cook

4 to 5 minutes or just until chicken loses its pink

color throughout, stirring frequently. Add sauce;

heat to boiling. Remove skillet from heat; stir in

cup cilantro.

3.When cool enough to handle, cut inch off

stem end of squash, then cut squash lengthwise

in half; remove seeds.With fork, shred squash into

spaghetti-like strands and divide between each of

4 dinner plates. Spoon chicken mixture over squash;

sprinkle with remaining 2 tablespoons cilantro.

Each serving: about 318 calories, 9 g total fat (3 g saturated),

53 mg cholesterol, 487 mg sodium, 37 g carbohydrate,

2 g fiber, 24 g protein

express laneHere are two quick dishes with incredible ingredients. The mild taste and low cost of tilapiahave made it one of the most popular seafood selections in the United States. Ours is pairedwith a healthy side of citrus. Most know that citrus and vitamin C go hand in hand, but doyou know the long list of other benefits? Citrus fruits are a source of fiber for aiding indigestion and have been shown to reduce cholesterol levels. They also contain folic acid,otherwise known as folate, which boosts the production of red blood cells. These fruitsare high in potassium, critical for controlling the bodys water balance.

Spaghetti squash is a wonderful alternative to pasta and is a great choice for those watchingtheir weight a four-ounce serving is only about 37 calories! Most agree that spaghetti squash,also called vegetable spaghetti, noodle squash or squaghetti, originated in North or CentralAmerica. Look for larger gourds... they tend to have more flavor and thicker strands.

fabulous flavor > on the double


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10

Orange Beef Stir-Fry

Prep: 20 minutes

Cook: 15 minutes Serves: 4

1 cup long-grain white rice

3 navel oranges

cup dry sherry

2 tablespoons hoisin sauce

teaspoon crushed red pepper flakes

1 pound CertifiedAngus Beef flank steakor boneless sirloin steak, sliced diagonallyacross the grain into -inch-thick slices,then each slice cut crosswise in half

3 garlic cloves, thinly sliced

2 tablespoons cornstarch

2 tablespoons less-sodium soy sauce

2 tablespoons Schnucks canola oil, divided

2 medium carrots, sliced diagonally(aboute cup)

1 broccoli crown, cut into 1-inch pieces(about 3 cups)

1 piece fresh ginger (about 2 inches), peeledand finely grated (about 2 tablespoons)

1 red bell pepper, thinly sliced

1.Prepare rice as label directs. Meanwhile, from

1 to 2 oranges, with vegetable peeler, remove

peel, being careful to remove just the orange

part of peel. Slice peel into very thin strips to make cup. Cut off any remaining peel and pith from

oranges. Holding 1 orange at a time over small

bowl covered with a fine-mesh strainer to catch

segments, with a sharp knife, cut on either side

of membranes to release each segment. Squeeze

leftover membranes to release any excess juice.

2.Into juice, stir in sherry, hoisin sauce and red

pepper flakes. In medium bowl, combine beef,

garlic, cornstarch and soy sauce.

3.In nonstick 12-inch skillet, heat 1 tablespoon

oil over medium-high heat. Add carrots, broccoli,

ginger, bell pepper and sliced orange peel; cook 4

to 5 minutes or until vegetables are tender-crisp,

stirring frequently. Transfer to large bowl.

4.In same skillet, in two batches, heat remaining

1 tablespoon oil, 1 teaspoons at a time, over

medium-high heat; add half of beef and cook

2 minutes, stirring constantly, or until lightly

browned. Transfer to bowl with vegetable

mixture. Stir juice mixture, then pour into

skillet. Return vegetable mixture and beef withany juices in bowl to skillet; stir in orange

segments and heat through.




> Cooks Wisdom

For a stir-fry timesaver, purchase pre-cut raw vegetables

from the Salad Bar.

Jewel-like and bursting with tangy, bright

flavors, oranges seem almost out of place

in the middle of winter. Thankfully, thatswhen theyre in season and thats when

we need them most.

Oranges originated in the Far East and didnt

make their way to the West until the 11th

century when they were planted in Sicily. The

first trees grown there produced bitter oranges.

The Portuguese brought the first sweet

varieties after they discovered the ocean-routeto Asia via southern Africa. It was only a matter

of time before they made their way to the New

World. Oranges were first planted in Haiti in

1493 and in Florida about 75 years later.

None of this answers the bigger question

where did the word orange come from?

Surprisingly, their designation isnt a reference

to their color. Orange is derived from the

Sanskrit word for the fruit naranga. You

still see it in the Spanish word, naranja.

Presumably, the color orange came from the

fruit and not the other way around.

Oranges add flavor to a variety of foods,

especially if you take advantage of the zest.

Graters are perfect for removing the peel to be

added to vinaigrettes, sauces and baked goods

like brownies. Consider using orange juice in

place of lemon juice for salad dressings (add a

little vinegar to increase the acidic bite) or in

soups or stews.

Oranges store well, and will keep in the

refrigerator in ventilated plastic bags

for up to two weeks. Theyll hold unrefrigerated

for several days. Loose-skin varieties like

Cuties and clementines should be stored at

room temperature for up to five days. If you

plan to use the oranges for juice, leave them

out at room temperature. Youll get morejuice that way.

Remember when oranges came in just two

varieties? You either got navel oranges, which

were good for eating, or Valencia, which were

good for juicing. Toss in tangerines for a little

excitement, and that was about it. Nowadays,

the variety of oranges available has increased

dramatically and each comes into season at

different times, meaning that fresh citrus is

available for much of the year.

blood oranges The scarlet flesh is the first

indicator that youre in for a treat. Tangy,

with hints of vanilla, blood oranges were

only available as imports from Europe but

now theyre grown in California. Consider

using blood orange juice the next time

you make Mimosas.

cara cara Another relatively new variety in

the United States, Cara Caras were named

for the ranch in Venezuela where they were

developed. They have a delicate pinkish-colored flesh and are sweeter than navels or

Valencias with a gentle note of grapefruit.

clementine cuties Cuties taste uniquely

sweet and tangy compared to their slightly

tart tangerine cousin. Most clementines are

grown in Spain; Cuties are grown in the San

Joaquin Valley ensuring a juicier, sweeter

and less-expensive piece of citrus than theimported varieties.

minneola tangelos With a burst of sweet and

tart juice, the Minneola tangelo is a larger citrus

fruit that is typically bell shaped. Some even

call this fruit honeybell, and its described as a

cross between a tangerine and grapefruit.

orangeya glad

Visitwww.schnuckscooks.com

to watch our how-to videos!


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Baking

Basics!Whether youre baking or a holiday partyor your amily, you can fnd everythingyou need rom Schnucks amily o brands!Our quality-guaranteed Schnucks brand

products are made to standards that not

only meet, but oten exceed, those o

the leading national brands. They just

cost less! Stock up on all the basics

quality and value rom our amily to yours!


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Ad #2(back of coupons)

Naturally sweetno corn syrup added.


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Pine Nut Cookies

Prep: 30 minutes plus chilling and cooling

Bake: 15 minutes

Makes: about 2 dozen cookies

2 Schnucks large egg whites1 can (8 ounces) almond paste,

broken into small pieces

cup Schnucks granulated sugar

cup Schnucks powdered sugar

3 cup Schnucks all-purpose flour

1 pinch salt

3 packages (2.25 ounces each) pine nuts(1 cups)

1.In large bowl, with mixer at medium-lowspeed, beat egg whites until foamy. Add

almond paste and beat over medium-high speed

2 minutes or until almost smooth, occasionally

scraping bowl with rubber spatula. Add sugars

and beat 1 minute or until creamy. Reduce speed

to low. Add flour and salt and beat just until

blended, scraping bowl. Cover dough with

plastic wrap and refrigerate 1 to 4 hours or until

dough becomes firm.

2.Preheat oven to 350F. Spread pine nuts in pie

plate. Grease 2 large cookie sheets.

3.To easily handle sticky dough, dip hands in

water, then shape dough by level measuring

tablespoons into 1-inch balls. Roll ball in pine nuts,

then place on prepared cookie sheets, about

1 inches apart. Repeat with remaining dough

and pine nuts, wetting hands when necessary to

keep dough from sticking.4.Bake cookies 15 to 18 minutes or until edges

are golden and tops begin to brown, rotating

cookie sheets between upper and lower racks

halfway through baking. Transfer cookies to wire

rack to cool completely. Store cookies in airtight

container up to 1 week or freeze up to 3 months.

Each cookie: about 125 calories, 7 g total fat (1 g saturated),



> Cooks Wisdom

Ingredients can be doubled to make 4 dozen cookies. For

easier handling, refrigerate dough between batches.

Apricot-Ginger Biscotti


Bake: 45 minutes

Makes: about 4 dozen biscotti

3 cups Schnucks all-purpose flour1 tablespoon baking powder

1 teaspoon ground ginger

teaspoon salt

cup Schnucks unsalted butter(1 sticks), cut up


1 cups Schnucks granulated sugar

1 bag (6 ounces) dried apricots,cut into -inch pieces

3 cup finely choppedcrystallized ginger


1.Preheat oven to 350F. On sheet of

waxed paper, combine flour, baking

powder, ground ginger and salt. In

large microwave-safe bowl, heat butter

in microwave oven on high 1 minute or until

melted. With whisk, stir in eggs and sugar until

smooth. With heavy spoon, stir flour mixture,apricots and crystallized ginger into egg mixture

until dough forms.

2.Divide dough in half. Spray 2 large cookie

sheets with nonstick cooking spray. On 1 cookie

sheet, with floured hands, shape 1 piece of dough

into 14 x 4-inch log (about -inch high). Repeat

with remaining dough on second cookie sheet.

3.Bake logs 25 to 30 minutes or until golden

and wooden pick inserted in center comes out

clean, rotating cookie sheets between upper

and lower racks halfway through baking. Cool

logs on cookie sheet on wire racks 20 minutes.

Reduce oven temperature to 325F.

4.Transfer 1 log at a time to cutting board. With

serrated knife, cut log crosswise into -inch-thick

slices. Place slices, cut side down, onto same

cookie sheets. Bake slices 20 to 25 minutes or

until golden brown, rotating cookie sheets

between upper and lower racks halfway through

baking. Transfer biscotti to wire racks to cool

completely. Store biscotti in airtight container

up to 3 weeks or freeze up to 3 months.

Each biscotti: about 94 calories, 3 g total fat (2 g saturated),



> Cooks Wisdom

By mixing dry ingredients on a sheet of waxed paper, its

easy to pour and you eliminate an extra dirty bowl.

holiday fun > homemade sweets

13

gourmet goodiesHoliday cookies are an age-old tradition. Whether youre baking fora cookie exchange, making homemade gifts or simply want a sugarytreat to enjoy, these two recipes top our list for the season.

Schnucks Cooks> Holiday 2010


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meals for a stealGet ready for an all-American meal just like your grandmother used to make! The secret isnt in the sauce

this time... its the secret weapon: your slow cooker. This kitchen aid actually has a pretty short history.In the 1960s, a bean pot was introduced which was a slow cooker on a tray that heated up. Once RivalIndustries purchased the rights to this technology, they discovered that this device was handy for manymore foods than just beans. Thus, the Crock-Pot was born and introduced to the public in 1971.

Sweet and satisfying, this ravioli dish will please most palates. Pumpkin is a fun alternative to the usualmeat and cheese fillings. Containing potassium and vitamin A, pumpkin has been used in a wide varietyof recipes including soups, desserts and snacks. Pumpkin flowers are even edible!

Grandmas Slow-CookedPot Roast

Prep: 15 minutes

Slow Cook: 8 hours Serves: 4

1 tablespoon Schnucks olive oil

1 CertifiedAngus Beef bonelesschuck roast (about 2 pounds)

1 can (14.5 ounces) Schnucks no salt added

stewed tomatoes1 can (10 ounces) condensed

golden mushroom soup

3 large garlic cloves, chopped (1 tablespoon)

1 tablespoon cornstarch

1 tablespoon Italian seasoning


1 bag (16 ounces) Schnucks frozenstew vegetables

1.In large skillet, heat oil over medium-high heat;add chuck roast and cook 3 to 4 minutes, turning

to brown both sides. Meanwhile, in medium bowl,

mix stewed tomatoes with their juice, undiluted

soup, garlic, cornstarch, Italian seasoning and

pepper until well blended.

2.Pour frozen vegetables into 6-quart slow cooker

bowl. Top with roast; then pour mushroom sauce

over roast and vegetables. Cover with lid and

cook on low 8 to 9 hours or on high 4 to 5 hoursor until beef is very tender. Do not lift lid or stir

during cooking.




> Cooks Wisdom

To cook pot roast in oven, prepare through step 1,

browning meat in heavy oven-safe 6- quart saucepot

or Dutch oven instead of skillet. Pour vegetables and

mushroom sauce over and around roast. Cover and cook

in a preheated 350F oven 2 to 3 hours or until meat is

very tender.

Pumpkin Ravioli with

Brown Butter, Sage & PeasPrep: 30 minutes plus standing


6 tablespoons Schnucks unsaltedbutter, divided

medium onion, finely chopped(about cup)

1 cup solid pack pure pumpkin

1 tablespoon Schnucks plain

dried breadcrumbs teaspoon salt


2 ounces Gruyre cheese, shredded(about cup), divided


24 refrigerated wonton wrappers

1 tablespoon coarsely choppedFull Circle fresh sage leaves

cup Schnucks frozen green peas, thawed

1.In nonstick 12-inch skillet, melt 1 tablespoon

butter over medium heat. Add onion and

cook 5 to 6 minutes or until tender, stirring

occasionally. Add pumpkin and cook 4 to 5

minutes or until mixture appears slightly dry,

stirring occasionally. Stir in breadcrumbs, salt and

pepper and cook 1 minute. Remove skillet from

heat. Let stand at room temperature 15 minutes.

Stir in cup cheese.

2.Spray 2 cookie sheets with nonstick cooking

spray. Place 6 wrappers on work surface. Add

2 teaspoons pumpkin filling to center of each

wrapper. Run fingertip dipped in water over edgesof wrappers. Fold each wrapper diagonally in half

over filling to make a triangle. With fingers, press

edges firmly together to enclose filling. Place

ravioli in single layer on prepared cookie sheet.

Repeat with remaining wrappers and filling. Let

stand 10 minutes.

3.Meanwhile, heat large covered saucepot of

salted water to boiling over high heat. In 10-inch

skillet, cook remaining 5 tablespoons butter overmedium heat 4 to 5 minutes or just until butter

begins to turn brown, stirring frequently. Remove

skillet from heat and stir in sage. Stir in peas; cover

to keep warm.

4.In 2 batches, add ravioli to boiling water, 1 at

a time to prevent sticking, and cook 1 to 2 minutes

or just until ravioli float to the top, gently stirring

occasionally. With slotted spoon, transfer ravioli

to large platter. Spoon brown butter mixtureover ravioli and sprinkle with remaining cup

cheese to serve.




saving cents > makes sense

wine pairing >Cellar No. 8 MerlotWith rich berry flavors and a velvety feelto complement the tender texture of potroast, hints of spice will accentuate, but notoverpower, this classic comfort entre.


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16

dress to impressThere are thousands of recipes for stuffi ng with regional and cultural favorite flavors. The term

stuffi ng first appeared in the mid 1500s, but it was deemed inappropriate by the upper classin the late 1800s. At that time, some altered the name to dressing, although the eastern andsouthern parts of the United States still prefer stuffi ng.

Many may be surprised to discover how different stuffi ng can be from one corner of the U.S. to theother. A northwestern Thanksgiving can be described as simple, hearty and earthy. These wordscharacterize our stuffi ng which utilizes cherries, apples and pears all succulent fruits from thisregion. Traditional southern cornbread stuffi ng often includes pork sausage, a popular ingredientthat seasons the stuffi ng with smoky and spicy flavors. If you prefer extra heat in your stuffi ng,choose Schnucks Premium medium pork sausage instead of mild.


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Northwest Fruit Stuffi ng

Prep: 40 minutes


1 loaves (16 ounces each) Schnucks slicedchallah or egg bread, cut into -inchpieces (about 12 cups)

cup Schnucks unsalted butter ormargarine (1 stick)

5 large celery ribs, cut into -inch pieces(about 3 cups)

1 large onion (about 12 ounces), chopped(about 1 cups)

teaspoon salt


1 Bartlett or Bosc pear, peeled, cored andcut into -inch pieces (about 1 cups)

1 Golden Delicious, Granny Smith orJonagold apple, peeled, cored and cut into-inch pieces (about 1 cups)

1 cup loosely packed fresh Italian parsleyleaves, chopped

2 tablespoons chopped Full Circlefresh sage leaves

1 tablespoon Full Circle fresh thymeleaves, chopped

1 bag (6 ounces) golden raisin and driedtart cherry blend

3 cups less-sodium chicken broth


1.Preheat oven to 325F. Spread bread in single

layer on each of two rimmed baking pans. Place

pans on oven racks and bake 20 to 25 minutes or

until bread is lightly toasted, stirring and rotatingpans between upper and lower racks halfway

through baking. Cool bread in pans on wire racks.

(If not completing stuffi ng now, store cooled

bread in zip-tight plastic bag at room temperature

up to 1 week.)

2.Meanwhile, in nonstick 12-inch skillet, melt

butter over medium heat. Add celery, onion,

salt and pepper and cook 15 minutes or until

vegetables are very tender, stirring occasionally.Add pear and apple and cook 1 to 2 minutes

longer or until tender. Remove skillet from heat;

stir in parsley, sage and thyme. (Mixture can

be prepared and refrigerated up to 3 days

in advance.)

3.While vegetables cook, in 1-quart saucepan,

heat raisin and cherry blend and broth to boiling

over medium heat; remove saucepan from heat.

4.In extra-large bowl, add bread, vegetablemixture and broth mixture and gently toss until

bread is moistened and ingredients are well

combined. Spray 13 x 9-inch glass or ceramic

baking dish with nonstick cooking spray; spread

stuffi ng mixture evenly in dish. Cover with

aluminum foil and bake 30 minutes. Remove

foil and bake 15 minutes longer or until heated

through and lightly browned on top.




Southern Cornbread Stuffi ng

Prep: 35 minutes


1 package (16 ounces) Schnucks Premiummild pork sausage

3 medium celery ribs, finely chopped(about 1 cups)

3 medium onions, finely chopped(about 3 cups)

3 small garlic cloves, minced or crushed withpress (1 teaspoon)



1 cups Schnucks half-and-half2 tablespoons chopped Full Circle fresh

sage leaves

2 tablespoons Full Circle fresh thymeleaves, chopped

1 teaspoon ground black pepper

1 batch Golden Cornbread (recipe follows)


1.Preheat oven to 325F. In nonstick 12-inch

skillet, cook sausage over medium-high heat

8 to 10 minutes or until no longer pink, breaking

up meat with side of spoon. With slotted spoon,

transfer sausage to medium bowl; set skillet aside.

When cool enough to handle, crumble sausage

into small pieces.

2.Add celery, onions and garlic to sausage

drippings in same skillet; cook over medium-high

heat 8 to 10 minutes or until vegetables are tender

and lightly browned, stirring frequently.

3.In extra-large bowl, lightly beat eggs; stir in

broth, half-and-half, sage, thyme and pepper.

Add cornbread, sausage and vegetable mixture

and gently toss until cornbread is moistened

and ingredients are well combined. Spray

13 x 9-inch glass or ceramic baking dish with

nonstick cooking spray ; spread stuffi ng mixture

evenly in dish. Bake 50 to 60 minutes, uncovered,

or until internal temperature reaches 165F and

stuffi ng is lightly browned on top.




Golden Cornbread


Bake: 25 minutes

Makes: about 10 cups bread for stuffi ng


1 cups yellow corn meal


2 teaspoons baking powder

1 teaspoon salt

teaspoon Schnucks baking soda

4 tablespoons Schnucks unsalted butter


1 cups buttermilk

1. Preheat oven to 450F. Spray 9-inch metal

baking pan with nonstick cooking spray.

2.In large bowl, combine corn meal, flour, bakingpowder, salt and baking soda. In microwave-safe

medium bowl, melt butter in microwave oven on

high 45 to 60 seconds. With whisk, beat in eggs

and buttermilk. Add buttermilk mixture to flour

mixture; stir just until flour is moistened (batter

will be lumpy).

3.Pour batter into prepared pan. Bake 25 minutes

or until golden at edges and wooden pick inserted

in center comes out clean. Cool bread completelyin pan on wire rack. Remove bread from pan and

place on cutting board. Cut bread into 1-inch

pieces. (Bread can be prepared in advance. Cool

completely, cut into 1-inch pieces, then store in

zip-tight plastic bag up to 3 days.)

> Cooks Wisdom

This cornbread recipe produces a dry, crumbly, savory

cornbread thats perfect for stuffi ng, but not preferabl e

to serve on the side.


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18

holiday hosting > made easy


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Roasted RosemaryTurkey with Citrus Gravy

Prep: 30 minutes

Roast: about 3 hours Serves: 12

1 fresh or frozen (thawed) turkey(12 to 14 pounds)

1 tablespoon salt

1 teaspoons ground black pepper

teaspoon Schnucks garlic powder

2 medium juice oranges plus 1 orangefor garnish

4 teaspoons chopped Full Circle freshrosemary leaves, divided, plusadditional sprigs for garnish

4 teaspoons chopped Full Circlefresh thyme leaves, divided

4 tablespoons Schnucks unsalted butter(softened), divided

about 4 cups (32 ounces) chickenstock or broth

cup Schnucks all-purpose flour

cup frozen (thawed) orangejuice concentrate

green grapes for garnish (optional)

1.Preheat oven to 325F. Place rack in heavy, large

metal roasting pan. Remove giblets and neck from

turkey, then scatter in roasting pan. Discard liver.

Rinse turkey with cold running water; pat dry with

paper towels. Place turkey, breast side up, on rack.

2.In small bowl, combine salt, pepper and garlic

powder. Squeeze juice from 2 oranges inside

body and neck cavities of turkey; set aside orange

halves. Sprinkle 1 teaspoon salt mixture and

1 teaspoon each rosemary and thyme inside body

and neck cavities of turkey; place orange halves

inside cavity. Rub 2 tablespoons butter over turkey

skin; sprinkle turkey with 3 teaspoons salt mixture

and 1 teaspoons each rosemary and thyme. Tuck

wing tips under turkey to hold in place.

3.Roast turkey 3 to 3 hours (about 15 minutes

per pound) or until juices run clear and internal

temperature reaches 160F in thickest part of

thigh, making sure thermometer doesnt touch

bone. If desired, baste turkey occasionally with pan

drippings. Start checking for doneness during last

half hour of roasting and cover turkey with loose

tent of foil if turkey becomes too brown. Transferturkey to cutting board. Cover loosely with foil

to keep warm while preparing gravy. (Internal

temperature will rise 5 to 10F upon standing.)

4.Remove rack from roasting pan and discard

giblets and neck. Pour drippings from roasting

pan into 4-cup liquid measuring cup. Let stand

1 minute or until fat separates from drippings.

Spoon cup fat from drippings into 3-quart

saucepan; skim off and discard remaining fatfrom drippings.

5. Place roasting pan on stovetop over medium-

high heat so that the bits in bottom of pan turn

deep brown. Slowly and carefully add 1 cup

chicken stock; stir until browned bits are loosened

from bottom of pan. Remove pan from heat.

Pour liquid into drippings in measuring cup;

add enough stock to equal 4 cups.

6.Add remaining 2 tablespoons butter to fat in3-quart saucepan; cook over medium heat until

butter melts. With whisk, stir in flour and cook

4 to 6 minutes or until flour turns golden brown,

stirring frequently. Gradually stir in stock mixture,

orange juice concentrate and remaining

1 teaspoon salt mixture; cook until gravy boils

and thickens, stirring occasionally. Strain gravy

through fine-mesh strainer. Stir in remaining

1 teaspoons each rosemary and thyme. Makesabout 4 cups gravy.

7.Remove and discard orange halves from turkey

cavity. Cut remaining fresh orange into wedges.

Place turkey on platter and garnish with orange

wedges, rosemary sprigs and grapes, if desired.




turkey timethanksgiving

countdown

Its the feast we wait for all year. If its your turn to host dinner this Thanksgiving,

its time to prepare and organize. Dinner plans are best not left to the last minute.In fact, with careful preparation, youll be more relaxed and more likely to fullyenjoy the day. Use our countdown on this page as a simple guide to easy andstress-free planning.

holiday hosting > made easy

wine pairing >Geyser Peak Sauvignon BlancDelicate enough, but with the weight tomatch beautifully with a hearty holidaymeal, this wine has lemon-lime aromas withcitrus and floral notes that complement thegravy in this dish.

3 to 1weeks before Plan your menu.

Order your fresh, all-natural or organic

turkey from Schnucks or Logli. For

prepared turkey dinners, order 2 weeks

in advance as quantities are limited.

1 weekbefore Make a shopping list.

Divide your list into two parts: 1) the things

you need rightaway and 2) groceries thatshould be purchased last minute, such as

perishable items.

five to four days before Shop for

groceries. Double check your list to make

sure you have everything you need. If

youre cooking a frozen turkey, thaw it.

Defrosting in the refrigerator can take

three to four days, depending on the size

of the bird. Thawed turkey can keep in therefrigerator two days.

three days before If youre using a fresh

turkey, pick it up today.

two days before Finish details. Pick up

any rented items, last minute perishables

and floral centerpieces. Select serving

dishes and utensils, as well as set the table.

one day before Prepare make-ahead

dishes. Prep vegetables for side dishes.Cover each dish and refrigerate. Some

drinks can be prepared ahead of time

as well.

Thanksgiving Early in the day, cook the

turkey and any other dishes not already

prepared. Finally, relax and enjoy the day!


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20

carve a turkey

1. Steady the bird Begin by making small incisions through the skin at thecrease between the breast and leg on one side of the turkey. Firmly grab and

bend the leg back toward the cutting board until you hear and feel a pop.

Repeat the process on the opposite leg. The turkey is now steadied on the board

like it has training wheels.

2.Remove breast meat Firmly insert the carving fork into one breast, andwith the tip of the carving knife, cut lengthwise along the keel bone (the bone

running lengthwise on top of the turkey) of the breast, angling the knife blade

along the rib cage to remove the breast meat in one piece. Now, thinly slice the

breast crosswise. Repeat process on the opposite breast half.

3.Remove legs Tilt the turkey on its side, then cut through the thigh joint toseparate the leg from the turkey revealing the round oyster the small round

piece of dark meat on the back of the turkey near the thigh. Repeat process on

the opposite leg.

4. Separate drumsticks, remove wings With the knife blade, locate thecenter joint that separates the drumstick from the thigh, then cut through the

joint. Finally, pull the wing away from the body with the carving fork, and cut

through the joint to remove the wing from the body. Repeat process on the

opposite wing. Arrange turkey pieces attractively on serving platter.

Want to know how to carve a turkey like a pro? All you need are a few simple tools

a carving knife and fork, a large carving board and a serving platter, and youre ready

for business. Also, dont forget to allow the turkey to rest before carving this makes the

turkey both juicier and easier to carve.

Visitwww.schnuckscooks.comto watch ourvideo on turkey carving, plusscroll down the index to discover our growing library of instructional videosby our own culinary experts!

howto

1.

2.

3.

4.

turkey carving 101

A Turkey TaleIf turkey is called hindi in Turkey, where did the turkey get its name? The bird

native to America and referred to as a turkey actually got its name from a

bird known as a guinea fowl originating from the Turkish countryside. Guinea

fowls looked like a turkey, but were much smaller. English merchants exported

guinea fowl back to England and referred to them as a turkey bird or simply a

turkey. When the English came to America, they mistook the birds (turkeys)

for guinea fowl and, hence, called them turkeys.


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22/36

Country Turkey Casserole

Prep: 20 minutes plus standing



1 medium celery rib, chopped (about cup)

medium yellow onion, chopped(about cup)

2 cans (10 ounces each) 25% less sodiumcondensed cream of mushroom soup



1 bag (16 ounces) Schnucks frozen stir fry ormixed vegetables

4 cups chopped precooked turkey meat(about 1 pounds)

4 cups dry cubed herb seasoned stuffi ng

1.Preheat oven to 400F. In nonstick 12-inch skillet,

melt butter over medium heat. Add celery and

onion and cook 4 to 5 minutes or until tender and

golden, stirring occasionally. Remove skillet from

heat. Add undiluted soup, broth and pepper and

stir until well combined. Stir in frozen vegetables,

turkey and dry stuffi ng.

2.Pour turkey mixture into ungreased 13 x 9-inch

glass or ceramic baking dish and spread evenly.

Bake 50 to 60 minutes or until top is lightly

browned. Let stand 10 minutes before serving.




> Cooks Wisdom

If desired, recipe can be cut in half to serve 6. Prepare as

directed, but transfer turkey mixture to 8 x 8- or 9 x 9-inch

baking dish. Bake 45 minutes.

Turkey Cubano Sandwich

Prep: 10 minutes


cup Mt. Olive dill relish, drained

cup Schnucks yellow mustard

2 tablespoons chopped Mt. Olive mildbanana pepper rings

2 tablespoons minced red onion

1 tablespoon Schnucks honey

(16-ounce) loaf La Brea Pane Toscano or

French loaf

4 ounces precooked or Deli thinly

sliced turkey

4 ounces precooked or Deli thinly

sliced ham

6 slices Schnucks Swiss cheese


1.In small bowl, mix relish, mustard, banana

peppers, onion and honey until well blended.

2.Slice bread into eight -inch-thick slices. Spread

one side of each slice of bread with mustard

mixture. Arrange turkey and ham over mustard

mixture, then top with cheese, breaking 2 slices in

half to fit.

3.In nonstick 12-inch skillet, in two batches, melt1 tablespoon butter over medium heat; swirl pan to

coat. Add 2 sandwiches to skillet. Place large sheet

aluminum foil (about 14 inches) over sandwiches,

then place cast iron skillet over sandwiches to

flatten. (Or, use panini press as label directs.) Cook

5 to 6 minutes, turning sandwiches once, or until

golden. Cut sandwiches in half to serve.

Each sandwich: about 433 calories, 17 g total fat



second-timetreasuresAmerican popular culture started embracing the gloryof leftovers during the Great Depression. Householdrefrigerators were more of a norm by then and no onecould afford to even think about throwing away food.In the 1940s, Earl S. Tupper developed Tupperwarethat boasted longer shelf life for leftovers. By the 1960splastic storage bags emerged. American homes witnessedanother innovation in the 1970s with the first affordablemicrowave. This appliance opened new doors for leftoversby reheating them in seconds. With an abundance of

food for the entire family, Thanksgiving sets the tone fordelicious leftovers we hope you enjoy our two favoritesfor the season.

22


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cupo joyWhen planning a holiday menu, focus on festive food... but dontforget about a merry cocktail! Our Yuletide Tea Punch is a classicrecipe that pairs delectably with just about any holiday fare. Or ifyou want to add a bit of bubbly to your glass, celebrate the seasonwith our Fizzy Pomegranate Punch.

If youre looking to impress guests, pour a glass of eggnog and fill

them in on a bit of holiday history. As with many classic recipes,a debate exists regarding the origin of rich and smooth eggnog.Some believe the name came from grog, Colonial Americas namefor rum. The drink began as egg-n-grog and transformed intoeggnog. Others believe that nog simply came from the termnoggin meaning a small wooden mug. Choose your favoriterendition and delight guests with great food and conversation.

Yuletide Tea PunchPrep: 5 minutes plus standing and chilling

Cook: 8 minutes Makes: about 10 cups

8 cups water

8 bags orange & spice herb tea

3 cup Schnucks granulated sugar

12 ounces (1 cups) Schnucks unsweetenedpineapple juice, chilled

1 container (12 ounces) frozenlemonade concentrate, thawed

1 teaspoon pure almond extract

8 ounces (1 cup) spiced rum, gin orvodka (optional)

ice cubes

1 large lemon

1.In covered 4-quart saucepan, heat water

to boiling over high heat. Remove saucepan

from heat. Add tea bags and let steep

5 minutes. Discard tea bags. Add sugar andstir until dissolved. Refrigerate at least 2 hours

or up to overnight.

2.To serve, transfer chilled tea to punch bowl.

Stir in pineapple juice, lemonade concentrate

and almond extract. Stir in liquor, if desired. Add

ice cubes. Thinly slice lemon and add to punch

bowl for garnish.

Each cup: about 125 calories, 0 g total fat,

0 mg cholesterol, 4 mg sodium, 32 g carbohydrate,0 g fiber, 0 g protein

Fizzy Pomegranate PunchPrep: 5 minutes Makes: about 21 cups

3 containers (12 ounces each) frozen pinklemonade concentrate, thawed

2 bottles (1 liter each) Schnucks club sodaor 1 bottle (750 ml) Champagne orsparkling wine, chilled

1 bottle (64 ounces) pomegranatejuice blend, chilled

1 cup grenadine syrup, chilled

Into large pitchers or punch bowl, stir all

ingredients until well combined.

Each2cup: about 130 calories, 0 g total fat,

0 mg cholesterol, 30 mg sodium,


Holiday Eggnog

Prep: 5 minutes plus chilling

Cook: 13 minutes Makes: about 6 cups

8 Schnucks large egg yolks

cup Schnucks granulated sugar

1 quart Schnucks half-and-half(4 cups), divided

1 cup Schnucks whipping cream

1 tablespoon Spice Islands purevanilla extract

3 ounces (6 tablespoons) dark rum, bourbonor brandy (optional)

freshly grated whole nutmeg orcinnamon stick

1. In large, heavy saucepan, with whisk, stir eggyolks and sugar until well combined. Stir in 2 cups

half-and-half. Cook over medium-low heat, gently

stirring constantly with rubber spatula, 13 to 16

minutes or until mixture is just thick enough to

coat the back of a wooden or metal spoon and

line drawn through custard on spoon holds its

shape and does not run. Custard temperature

should reach 160F. Do not allow custard to boil;

mixture will curdle.

2.Immediately pour custard through fine-mesh

strainer set over medium bowl. Stir in remaining

2 cups half-and-half, whipping cream and

vanilla. Cover and refrigerate at least 2 hours or

up to 24 hours.

3.Just before serving, stir in liquor, if desired. With

Microplane Zester/Grater or the smallest holes on

a box grater, grate whole nutmeg over eggnog in

each glass to serve. Refrigerate remaining eggnog.Each2cup: about 249 calories, 20 g total fat



> Cooks Wisdom

To keep eggnog cold during a party, set punch bowl or

pitcher in a bed of crushed ice. Use any leftover eggnog

to prepare French toast or bread pudding, or substitute

for evaporated milk in pumpkin pie. Chilled eggnog can

also be made into ice cream when churned in an ice

cream maker.



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the main > magical moment


25/36


divine diningCatering to guests should be the primary goal when hosting a dinner party. Be sure to inviteguests at least two weeks ahead to allow for ample planning time. Once you have your guestlist set, decide on the ambiance you want to create with your meal. The main dish is almostalways the big attraction of a dinner party. If youre looking for a memorable menu, ourboneless rolled strip roast will take the spotlight in your holiday feast. Or, for those who prefera holiday ham, try ours with a spiced rum and cola glaze. The combination of sweet and tangy

will make a show-stopping supper, plus its easy to prepare!

Boneless Rolled Strip Roastwith Bourbon Cream Sauce

Prep: 30 minutes

Roast: 1 hour 15 minutes Serves: 12

4 large garlic cloves, minced(about 1 tablespoon)

1 tablespoon Schnucks olive oil2 teaspoons kosher salt plus additional

to taste (optional)

2 teaspoons freshly ground black pepper

1 Certified Angus Beef boneless rolledstrip roast (about 5 pounds)

2 large shallots, minced (about cup)

e cup bourbon whiskey

1 can (14 to 14.5 ounces) beef broth(1 cups)

cup Schnucks whipping cream1 teaspoons chopped Full Circle fresh

thyme leaves

2 tablespoons Schnucks all-purpose flour

1.In cup, mix garlic, oil, 2 teaspoons salt and

pepper. Place roast, fat side up, in large, shallow

roasting pan; rub top and sides of beef with

garlic mixture. Let stand at room temperature

30 minutes. Meanwhile, preheat oven to 450F.

Roast beef 15 minutes. Do not open oven. Reduceoven temperature to 350F. Roast 1 hour to 1 hour

15 minutes longer or until internal temperature

reaches 130F. Transfer roast to cutting board;

loosely tent roast with aluminum foil. Let stand

20 minutes to set juices before carving. Internal

temperature will rise to 145F upon standing for

medium-rare.

2.While beef stands, prepare Bourbon Cream

Sauce: Carefully pour fat in roasting pan into bowl.Return 2 tablespoons fat to roasting pan; reserve

remaining fat. Add shallots to fat in roasting pan

and cook over medium heat 2 minutes, stirring

frequently. Add bourbon; heat to boiling. Boil until

most liquid has evaporated, stirring to loosen

browned bits from bottom of pan. Add broth,

cream and thyme and heat to boiling. Remove

pan from heat.

3.In 2-quart saucepan, add flour and

2 tablespoons reserved fat; cook over mediumheat 3 to 5 minutes or until mixture browns,

whisking frequently. Carefully pour broth mixture

into saucepan; heat to boiling. If mixture becomes

too thick, add additional broth or water. If desired,

stir in salt to taste. Makes about 2 cups sauce.

To serve, thinly slice steak across the grain; pass

Bourbon Cream Sauce to serve on the side.



Spiced Rum & Cola Glazed Ham

Prep: 15 minutes plus standing

Bake: 1 hour 50 minutes Serves: 10

1 Schnucks spiral-sliced ham (7 to 8 pounds)2 cans (12 ounces each) Schnucks Super S

cola, divided

cup orange marmalade

cup packed Schnucks light brown sugar

3 tablespoons spiced rum such asCaptain Morgan (optional)

1 tablespoon Schnucks Dijon mustard

teaspoon dried thyme

teaspoon ground cloves

1.Preheat oven to 325F. Place ham, cut sidedown, in 13 x 9-inch metal, glass or ceramic

baking dish. Pour 1 can cola over and around

ham. Bake 1 hour or until internal temperature

reaches 90F.

2.Meanwhile, in 2-quart saucepan, heat

remaining 1 can cola to boiling over medium

heat; boil 10 minutes or until thickened and

reduced by half. With whisk, stir in marmalade,

brown sugar, rum, if using, mustard, thyme andcloves; cook 5 minutes over medium heat, stirring

occasionally. Remove saucepan from heat. Makes

about 1 cups glaze.

3.Remove ham from oven. Brush ham with some

cola glaze; return ham to oven. Bake 50 minutes

longer or until internal temperature reaches 130F,

brushing ham every 15 minutes with cola glaze.

Remove ham from oven. Carefully place ham on

serving platter. Cover loosely with foil and let stand15 minutes before serving. Internal temperature

will rise to 140F upon standing.

4.Pour any drippings in 13 x 9-inch pan into

same saucepan with any remaining glaze; heat to

boiling over medium-high heat. Boil 15 minutes

or until sauce thickens and reaches desired

consistency. Makes about 2 cups sauce to serve

on the side.

Each serving: about 682 calories, 35 g total fat(12 g saturated), 213 mg cholesterol, 3713 mg sodium,


wine pairing >337 Cabernet SauvignonDark berry flavors with a hint of colaprovide the backbone for this wine.Meat-lovers rejoice, this wine pairs nicelywith a wide range of holiday delights. A

substantial mid-palate provides structurefor beef dishes, while the toffee noseprovides a backdrop for glazes andcaramelized meats.


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26

tasty tidbits > times three


27/36

side showThis trio of side dishes is going to steal the holiday show. Lets talk about thepowerful produce in these recipes.

Youll be green with envy if you pass on preparing this fantastic recipe for greenbeans spiced with horseradish. Did you know in some parts of the U.S. horseradishwas referred to as stingnose, and Collinsville, Illinois, is the horseradish capital of theworld? Horseradish is low in sodium, provides dietary fiber and has been used formedicinal purposes in the past as cough medicine or a treatment for tuberculosis.

Sweet potatoes are notorious for making an appearance on holiday tables. Manyconsider sweet potatoes and yams the same and even use the names interchangeably,but they are very different. Although both are flowering plants, they arent even related.Sweet potatoes are an excellent source of vitamin A due to high levels of beta-carotenewhich also gives them their intense orange color. Although available year-round, peakseason is November and December perfect timing for holiday feasts.

Reinvent another classic side dish with creamed spinach. If theres any left over (andwe have a feeling there wont be) you can use it as a filling for an omelet or quiche,

stuffi ng for a calzone or even as a topping on white pizza!

Green Beans withHorseradish Crumbs

Prep: 25 minutes



cup refrigerated prepared horseradish Schnucks mini loaf French bread (about

4 ounces), cut into 1-inch pieces

2 pounds fresh green beans, trimmed

1 tablespoons Schnucks Dijon mustard

teaspoon salt

teaspoon coarsely ground black pepper

1.In small microwave-safe bowl, heat

2 tablespoons butter in microwave oven on

high 45 seconds or until melted. Press horseradish

through small fine-mesh strainer to drain very

well. In food processor with knife blade attached,

pulse bread, horseradish and melted butter just

until crumbs form.

2. In nonstick 12-inch skillet, cook crumbs over

medium heat 10 to 12 minutes or until crisp and

lightly golden, stirring frequently. Remove skillet

from heat. Cool crumbs in pan. (If desired, crumbscan be prepared in advance. Store cooled crumbs

in zip-tight plastic bag at room temperature up

to 2 days.)

3.Meanwhile, heat covered 5- to 6-quart saucepot

of water to boiling over high heat. Add green

beans; heat to boiling. Reduce heat to medium

and cook 8 to 10 minutes or until tender. Drain

beans, then return to same saucepot.

4.In small microwave-safe bowl, heat remaining

3 tablespoons butter in microwave oven on high

45 to 60 seconds or until melted. Stir in mustard,

salt and pepper. Add mustard mixture to green

beans and toss to coat. Add horseradish crumbs

and toss until well combined. Makes about 8 cups.

Each serving: about 93 calories, 5 g total fat (3 g saturated),

13 mg cholesterol, 235 mg sodium, 10 g carbohydrate,3 g fiber, 2 g protein

> Cooks Wisdom

Green beans can be trimmed up to 1 day in advance.

Store in zip-tight plastic bag in refrigerator until ready

to prepare.



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Maple-Glazed Sweet Potatoeswith Caramelized Onions

Prep: 55 minutes

Roast: 40 minutes Serves: 12

4 pounds sweet potatoes, peeled andcut into 1-inch chunks

2 tablespoons Schnucks olive oil

1 teaspoon salt

teaspoon ground black pepper5 slices Schnucks hardwood smoked bacon,

cut crosswise into -inch pieces

1 pound yellow onions, each cut in halfand thinly sliced

1 cup Schnucks pure maple syrup

2 teaspoons Full Circle fresh thyme leaves

1.Preheat oven to 425F. In large bowl, toss

potatoes, oil, salt and pepper until well combined.

Divide potato mixture between each of 2 large

rimmed baking pans. Roast 40 to 45 minutes

or until browned, stirring once halfway

through cooking.

2.Meanwhile, in deep 12-inch skillet, cook bacon

over medium-high heat 8 to 9 minutes or until

crisp, stirring frequently; with slotted spoon,

transfer bacon to medium bowl. Into bacon

drippings, add onions and cook 8 to 10 minutes

or until browned and tender, stirring frequently.

Reduce heat to low; cook 15 minutes longer oruntil onions are very soft and caramelized.

With slotted spoon, transfer onions to bowl

with bacon.

3. Into same skillet, add maple syrup and thyme;

heat to boiling over medium-high heat. Boil 3 to

4 minutes or until syrup is very thick and reduced

by half. Add potatoes, bacon and onions to syrup

in skillet; toss until well combined and coated with

maple glaze. Makes about 8 cups.Each serving: about 229 calories, 4 g total fat (1 g saturated),



Creamed Spinach

Prep: 5 minutes


5 packages (10 ounces each) Schnucksfrozen chopped spinach, thawed


small onion, finely chopped (3 cup)

3 tablespoons Schnucks all-purpose flour

1 teaspoons salt


1 pint (2 cups) Schnucks half-and-half orwhipping cream

1.Press out excess liquid from spinach, but do notcompletely squeeze dry; set aside.

2.In 2- to 3-quart saucepan, melt butter over

medium-low heat. Add onion and cook 6 to

8 minutes or until tender, stirring frequently.

Stir in spinach. Sprinkle flour, salt and pepper

evenly over spinach; stir to combine. Stir in half-

and-half; heat to boiling over medium-high

heat, stirring frequently. Makes about 7 cups.

Each serving: about 115 calories, 8 g total fat (5 g saturated),23 mg cholesterol, 326 mg sodium, 8 g carbohydrate,


> Cooks Wisdom

Creamed Spinach can be made up to 2 days

ahead. Reheat in microwave oven on high

about 10 minutes or on the stovetop over

medium-low heat, stirring occasionally.

text > text


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30

Spoil your sweet tooth with these holiday treats. Instead of a traditional pumpkin pie, surpriseguests with this delectable pumpkin cheesecake. Baking cheesecake in a shallow pan filled withwater, also known as a water bath, ensures moist, constant, insulated heat and prevents thecheesecake from burning or drying out. Make sure to wrap the exterior of the springform pan

with a double layer of aluminum foil to keep the water bath from seeping into the pan.

Did you know how a chocolate truffl e got its name? French legend claims a famous chefaccidentally poured hot cream into a bowl containing chunks of chocolate. He named hiscreation after the Perigord black truffl e for its strong resemblance. Original truffl es are filled withganache, although today, the term is more loosely tied to assorted-filled chocolates. Known fortheir misshaped look and various coatings, truffl es make an easy bite-sized treat for after dinner,as party sweets to pass around or a thoughtful hostess gift.

sweet course > time to indulge


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Pumpkin Cheesecake

with Ginger CreamPrep: 35 minutes plus cooling and chilling

Bake: 1 hour Serves: 12

Graham Cracker Crust


1 cups graham cracker crumbs, or9 whole graham crackers processeduntil crumbs form

2 tablespoons Schnucks granulated sugar

teaspoon ground ginger


Pumpkin Filling

1 cup packed Schnucks light brown sugar


2 teaspoons pumpkin pie spice

teaspoon salt

3 packages (8 ounces each) Schnuckscream cheese, softened

6 Schnucks large eggs1 can (15 ounces) solid pack pure pumpkin

1 container (8 ounces) Schnucks sour cream

1 teaspoons Spice Islands purevanilla extract

Ginger Cream

2 teaspoons grated peeled fresh ginger

cup 40% whipping cream

2 tablespoons Schnucks light brown sugar

2 tablespoons finely chopped crystallizedginger, divided

1.Fill 17 x 11-inch roasting pan with 1-inch hot tap

water. Place pan on middle rack in oven. Preheat

oven to 325F.

2.Wrap 9-inch springform pan twice in heavy-duty

aluminum foil so that at two ends foil is extended

over side of pan. Crush foil at both ends so that

they are compact and can serve as handles to lift

cheesecake out of water bath at the end of baking.

3.Prepare Graham Cracker Crust: In microwave-

safe medium bowl, heat butter in microwave

oven on high 30 to 40 seconds or until melted. In

small bowl, mix graham cracker crumbs, sugar and

ground ginger until well blended. Add butter and

stir until crumbs are moistened. Spray pan with

nonstick cooking spray. Press crust mixture firmly

onto bottom of springform pan. Bake on oven rack

12 minutes; cool completely on wire rack.

4.Prepare Pumpkin Filling: In small bowl, combine

brown sugar, cornstarch, pumpkin pie spice andsalt. In large bowl, with mixer at medium speed,

beat cream cheese 2 minutes or until smooth,

occasionally scraping bowl with rubber spatula.

Gradually add brown sugar mixture and beat

2 minutes or until smooth; occasionally scraping

bowl. Add eggs, 1 at a time, beating well after

each addition and occasionally scraping bowl.

Add pumpkin, sour cream and vanilla and beat 1

minute or until well combined.

5.Pour batter over graham cracker crust. Carefully

place springform pan in water in roasting pan in

oven. Bake 1 hour to 1 hour 10 minutes or until

edges of cheesecake are set and center jiggles

slightly. Run a small, sharp knife around edge

of pan to loosen cheesecake. Remove foil from

pan; cool cheesecake in pan on wire rack 1 hour.

Cover cheesecake with plastic wrap and refrigerate

at least 3 hours or up to overnight.

6.Prepare Ginger Cream: Press grated ginger

through small fine-mesh strainer set over small

bowl to collect juice; discard pulp. In medium

bowl, combine whipping cream and brown

sugar. With mixer at medium-high speed, beat

2 minutes or until stiff peaks form. With mixer at

low speed, beat ginger juice into whipped cream.

If not serving right away, cover and refrigerate

up to 4 hours.

7.Remove side of springform pan. Cut

cheesecake into slices. Serve each slice with

a dollop of Ginger Cream sprinkled with

teaspoon crystallized ginger.




Mocha-Almond Truffl es


Cook: 10 minutes Makes: about 36 truffl es

1 bag (12 ounces) Ghirardelli semi-sweetchocolate chips

cup Schnucks whipping cream

6 tablespoons Schnucks unsalted butter,cut into -inch pieces

2 tablespoons Schnucks classic roastinstant coffee

cup Schnucks powdered sugar

teaspoon almond extract

1 cup sliced almonds

1.In medium microwave-safe bowl, add chocolate

chips, cream, butter and instant coffee. Heat in

microwave oven on high 1 to 2 minutes, stirring

every 20 seconds until mixture is smooth. Add

powdered sugar and almond extract and stir until

mixture is smooth. Pour mixture into pie plate;

cover with plastic wrap and refrigerate 3 hours.

2.Meanwhile, in 12-inch skillet, cook almonds over

medium-low heat 8 to 10 minutes or until golden

brown, stirring frequently. Transfer almonds

to dinner plate or second pie plate to cool

completely. In food processor with knife blade

attached, pulse almonds until very finely chopped.

Transfer chopped almonds to same dinner plate.

3.Line rimmed baking pan with parchment

or waxed paper. With the larger end of melon

baller with about 1 teaspoon capacity (or use

1 teaspoon measuring spoon), scoop chocolate

mixture and place in single layer on prepared

baking pan; refrigerate at least 1 hour or up to

overnight. With hands, roll chocolate into balls,then roll in almonds to evenly coat; place in single

layer on same baking pan. Cover with plastic wrap

and refrigerate at least 1 hour before serving.

Each truffl e: about 104 calories, 8 g total fat (4 g saturated),



> Cooks Wisdom

Truffl es can be refrigerated in an airtight container

up to 1 week.


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filled with flavor > topped with tang


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blintz basicsWeve cracked the code about crpes. Some may think that a blintz and crpe are very different... in fact,a blintz would not even exist without first making a crpe! Once its filled and folded per our instructionsbelow, the blintz is born. Mostly associated with Eastern European and Jewish cooking (some call it aJewish crpe!), a blintz can be served as a breakfast dish, as part of a brunch or even dessert. Folding yourblintz the correct way is key do not roll like a fajita or egg roll as the filling will spill out of the open endand onto the frying pan. Blintzes appeal to those who love both sweet or savory fillings. Add-ins such as

apples and raisins to ground meat and even onions are sometimes enveloped in these tasty bites.

Cheese Blintzes withSpiced Blueberry Sauce


Cook: 50 minutes Makes: 12 blintzes

Crpe Batter

2 Schnucks or pasteurized large eggs

1 cups Schnucks vitamin D whole milk


2 tablespoons Schnucks vegetable oil

teaspoon salt

teaspoon baking powder


Cheese Filling

1 small lemon

1 package (8 ounces) Schnuckscream cheese, softened

2 pasteurized large egg yolks

3 cup Schnucks granulated sugar

8 teaspoon Schnucks ground cinnamon

1 container (15 ounces) whole milkricotta cheese

Spiced Blueberry Sauce

3 packages (4.4 to 6 ounces each) fresh

blueberries (about 2 cups) or 1 package(12 ounces) Schnucks frozen blueberries

1 cups Schnucks granulated sugar


teaspoon Schnucks ground cinnamon

teaspoon Schnucks ground nutmeg

1.Prepare Crpe Batter: In blender, pure eggs,

milk, flour, oil, salt and baking powder until well

blended and smooth, occasionally scraping sides

of blender with rubber spatula. Pour batter into

bowl, cover and refrigerate 30 minutes.

2.Meanwhile, prepare Cheese Filling: From lemon,

grate 1 teaspoon peel; reserve lemon. In medium

bowl, with mixer on low speed, beat lemon peel,

cream cheese, egg yolks, sugar and cinnamon

until well blended. Beat in ricotta. Cover and

refrigerate until ready to use.

3.In small microwave-safe bowl, melt

2 tablespoons butter in microwave oven on

high 30 seconds or until melted. Preheat 8-inch

crpe pan or nonstick skillet over medium heat

1 minute. With silicone basting brush, lightly brush

pan with melted butter. Stir crpe batter. Pour3 tablespoons batter into center of pan. Quickly

swirl pan so batter forms a thin layer. Batter should

set immediately and form tiny bubbles. Cook

1 minutes or until bottom of crpe is lightly

browned and top appears dry. Carefully lift 1 edge

of crpe with rubber spatula; grab crpe with

fingers and flip. Cook 30 seconds longer or until

bottom is lightly browned. Remove crpe from

pan and place on plate. Repeat with remainingmelted butter and batter, stacking crpes so they

stay warm and moist.

4.To assemble blintzes, place 1 crpe on work

surface; spoon cup filling onto center of

crpe. Fold bottom of crpe over filling, then

fold in sides and roll up from bottom to enclose

filling completely. Repeat with remaining crpes

and filling.

5.Prepare Spiced Blueberry Sauce: From reserved

lemon, squeeze 2 tablespoons juice into 2-quart

saucepan. Add blueberries, sugar, cornstarch,

cinnamon and nutmeg; heat to boiling over

medium heat, stirring occasionally. Boil 2 to

3 minutes or until mixture is clear and thickens

slightly. Remove saucepan from heat; cover to

keep warm. Makes about 2 cups sauce.

6.In nonstick 12-inch skillet, in two batches, heat

2 tablespoons butter over medium heat. Place

blintzes, seam side up, in skillet and cook 3 to 4

minutes or until golden brown, turning once.

Carefully clean pan with paper towels; repeat

with remaining butter and blintzes. Serve blintzes

warm topped with blueberry sauce.

Each blintz: about 416 calories, 19 g total fat


> Do-Ahead Tip

If desired, prepare, cover and refrigerate crpe batter up

to 1 day in advance and blueberry sauce up to 3 days in

advance. Blintzes can be assembled with filling, covered

in plastic wrap and refrigerated up to 1 day in advance

before proceeding with step 6.

i d i i l f


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34

Many foods in our supermarkets are now

marked wheat-free or gluten-free. Some

of these foods are not new corn meal and

corn tortillas, rice cakes and rice noodles but

some of them may sound strange. Quinoa and

sorghum flours? Amaranth grains? Why do

wheat- or gluten-free foods matter?

The easy answer is that everyone can benefit

from using wheat- or gluten-free ingredients.

Nutritionally speaking, most of us are better off

eating a variety of grains rather than the same

one over and over again. Different foods containdifferent nutrients, and different nutrients

support our bodies in different ways. In short,

were healthier when were getting the full

package rather than lots of one nutrient and

very little of another. Wheat- and gluten-free

cuisine encourages us to try new grains rather

than eat wheat, wheat and more wheat. If we

make a conscious effort to include ingredients

like brown rice pasta in our dinners and almond

flours in our cookies, well tap into a broader

spectrum of vitamins, minerals, antioxidants,

etc. But we have to make an effort to find

and use these ingredients, because most of

our pastas, breads and flours are made from

wheat products. Even sauces and soups often

contain wheat.

From a flavor standpoint, wheat- and gluten-

free foods are also good because they give you

a chance to add something new to your plate.

s chucks cooks holiday 2010

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