Category Archives: recipes

Toolbox Tuesday: One Marble Rolling Pin & One Open Springtime Window!


Spring Window Pies 2

by Tina LeBaron, Kitchen Store Specialisttina

As far as pie making goes, I still consider myself in the “novice” stage. However, I have acquired a few tricks, of which I’d love to share with you now, that make me quite confident I’ll be moving up to the “skilled” pie maker level after a few more rounds of trial and error while tampering with recipes. For any beginners out there interested in making pies, let me tell you the most helpful factor I’ve learned in making a successful crust – cold. Unlike other baking norms, like say for cookies where room temperature butter is important, keep your butter cold. Put your bag of flour in the freezer for a bit before beginning.


And, you can even opt for a nice heavy marble rolling pin that will hold its chill while you roll out the dough. When working with pie dough, it gets quite sticky as it warms, and the more you work with it, the warmer it gets. Of course you could chill your rolling pin in the fridge or freezer, but mine at home sits on my kitchen windowsill.


On one of those very first sunshiny, brisk spring mornings of the season, two things happened that set me up for absolute pie crust success. One, I was finally able to open the kitchen window for fresh air. Two, a recipe for hand pies scrolled across my Facebook news feed (thank you!). With a large board set over my sink for plenty of rolling space, the cool spring air blowing directly on my work space not only kept my rolling pin cold, but my dough as I worked with it as well! It became incredibly easy to take my sweet time as I rolled, cut, filled, and prepared each and every little handful of personal pie bliss!


I urge you to try my kitchen window technique before summer arrives. With a marble rolling pin in hand, check out the Strawberry Nutella Hand Pie recipe from below. Though any piecrust, whether it be for a whole pie or hand pies, would be great in a cool room. You may notice their recipe is topped with crystal sanding sugar, which I didn’t have but substituted powdered sugar instead. I might point out that I also couldn’t have had such an easy time making my hand pies if it weren’t for my Norpro board scraper, Silpat mat, and round fluted cutters!

Strawberry Nutella Hand Pies

Yield: Makes 10 (3-inch) hand pies

Prep Time: 1 hour (includes chilling)

Cook Time: 15 min


For the dough:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup (2 sticks) cold unsalted butter, cut into cubes

1/2 cup cold sour cream

For the filling:

3/4 cup Nutella

2 cups diced strawberries

2 teaspoons all-purpose flour

1 large egg

Crystal sanding sugar (optional)

Make the dough:

  • Whisk together the flour, salt and baking powder in a large bowl.
  • Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand.
  • Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface.
  • Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8×10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
  • Rotate the dough 90º and roll it out again into an 8×10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling.


Make the filling:

  • In a small bowl, combine the diced strawberries with the flour, tossing to combine. Set aside.

Assemble the pies:

  • Preheat the oven to 425ºF.
  • Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14×14-inch square.
  • Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.)


  • Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spread a portion of the Nutella in the centers of half of the dough circles leaving a 1/4-inch border around the edges.


  • Spoon a small portion of the strawberries atop the Nutella. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.


  • Whisk together the egg with the water to make an egg wash. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional).


  • Bake the pies for about 15 minutes, or until they’re golden brown.
  • Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.



If you prefer a pickle in your deviled eggs…


Just when you thought we’d twisted all we could from deviled eggs, Chef Lisa gets us all in a pickle – but if you’re wondering if it’s dill or sweet she prefers, it’s not at all what you’d expect – and the results are both darling and delicious!

by Chef Lisa Chang

Five eggs, hard boiled

1/2 tsp chopped pickled ginger

1/2 tsp chopped pickled mango

1/2 tsp hot chili paste

3 Tbsp Japanese Kewpie Mayo

1 tsp dry hot mustard powder

1 Tbsp pickling liquid from your favorite pickled product

1/2 tsp Smoked AK Pure Sea Salt

Fresh ground Black Pepper to taste

Place refrigerated eggs into a pot of cold water bring to a rapid boil, cover and continue to boil 8 mins. Remove from heat and allow to sit, covered, an additional 12 mins. Run eggs under cold water until cool enough to handle. Remove shells under running water.


Using a sharp knife, gently cut egg white around center yolk. Pull off one half of white and remove whole cooked yolk. In small bowls, prepare dyeing mix by combining 3/4 cups cool water and 1 drop of food coloring. Add halved whites to die baths and allow to soak for 45 minutes – stirring occasionally to avoid tips that may peak out of the liquid – or until desired color is achieved.

Prepare filling:
Dice pickled ginger and mango, add to egg yolks, mayo, mustard, chili paste, pickling liquid and salt. With a fork, mash and blend all ingredients together, cover and refrigerate until halves are finished coloring.


Remove egg halves from die baths and allow to dry on a cooling rack until drips have stopped.


Using a portion scoop, fill each ‘hole’ with a scoop of filling.


Garnish with Cilanto leaves and an additional sprinkling of Smoked Sea Salt and cracked pepper.

Serve chilled on a deviled egg platter.


Side Note: While we’re talking dyed eggs, we also love using food dyes to color the outside of Easter Eggs. Turmeric for yellow hues, red cabbage for blues and beet juice for warm tones. You can also use beat juice to color the whites of your deviled eggs, like these Curried Mustard Eggs with Dill, though we haven’t tried the other two, which may overtly alter the overall flavor of your egg – so stick with the one drop of food coloring like Chef Lisa suggests.



Smokin’ Devilled Eggs


by Tina LeBaron, Kitchen Store Specialist


6                      Boiled extra large eggs

1                      Smoked salmon filet

2 pc                 Smoked bacon, cooked & minced

3 Tbs              Red onion, minced

2 Tbs              Sour cream

1 Tbs              Mustard

½ tsp              Summit Spice Ancho Chipotle powder (optional)

Salt & pepper, to taste

Summit Spice Smoked paprika & any fresh herb on hand, for garnish


First, bring eggs to room temperature or place in a bowl of hot water for 10 minutes while prepping the other ingredients. Next, gently place eggs in a medium saucepan and cover one inch over the eggs with water. Bring to a rolling boil then remove from heat. Cover for 19 minutes, or use an Eggsact egg timer until thoroughly cooked. Place eggs in an ice bath until cooled enough to work with.


Peel eggs under cool running water. Next, slice the eggs lengthwise, placing yolks in a medium sized bowl. Mash the yolks with a fork, spoon, or ricer. Add the minced bacon, red onion, sour cream, mustard, and seasonings. Mix until thoroughly combined.


Use a spoon, cookie-scoop, or piping bag to portion the mixture back into the sliced eggs.



Next, flake apart the smoked salmon to top each egg as desired. Garnish with smoked paprika and chopped herbs.




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Four Eggstraordinary Recipes

You’ve likely seen the recent fad of cooking an egg inside an avocado half, but Chef Cheryl Shaffer brings a whole new twist by putting the avo – as well as many other delicious combinations – in the eggs! Check out her fun and fancy flavors and add one of these deviled egg recipes to your Easter Menu:


Guacamole Inspired Deviled Eggs

6                hard boiled eggs

½              ripe avocado, scooped out and mashed

½              rib celery, minced

1/8 tsp    Summit Ancho Chipotle Blend Seasoning

½ tsp.      white wine vinegar

1                heel / clove of garlic, minced

2 Tbs        Rondele’ Cheese

1 Tbs        heavy cream

½ tsp       sriracha sauce

½ tsp        salt

1 Tbs        fresh lime juice

1 tsp.       grated fresh lime peel

1 Tbs.       grated parmesan cheese, plus a little more for garnish

Place eggs in sauce pan, cover with water, bring to a boil for

3 minutes, cover, remove from heat. Allow to remain covered for 19 minutes, then dump water and run cool tap water over them. Peel and cut the eggs in half lengthwise, removing the yolk and placing it in a bowl, and the whites onto a plate.


Mash the egg yolks, avocado and the balance of the ingredients together in the bowl. I used a folk and the back of a spoon. Taste and adjust salt / seasoning if needed.

I used a 1 teaspoon sized cookie scoop to fill the egg yolk mixture in the egg white, then grated a little extra parmesan cheese over the tops for a festive look.   Enjoy!




great for ST. PATRICK’S DAY


6               hard boiled eggs, halved

1 tsp.     dried dill weed

1 ½ tsp Summit Chickaloon Chicken Blend Spice

3 tsp.     minced green pepper

6 Tbs.     (heaping) minced English cucumber

½ tsp.     kosher salt

1/8 tsp   fresh ground black pepper

¼ tsp.     white Balsamic vinegar

2 tsp.       red onions, minced

2 Tbs.     whipped cream or heavy cream

2 Tbs.     mayonnaise

2 dots     leaf green food coloring paste

In a heavy sauce pan, place 6 eggs, cover with water and bring water to boil. Boil 3 minutes, turn off heat, cover pan with a lid and leave untouched for 19 minutes. Drain, crack and peel eggs under running water, then place the peeled eggs in a bowl with a sheet of paper towel or a washcloth to allow them to dry.

Slice the eggs in half, lengthwise, and remove the yolks, placing them into a medium sized bowl. Add the mayonnaise and gently mash the eggs with a fork or the back of a spoon. Now add the remaining ingredients, then mix to incorporate. This will be a chunky mixture. Check the taste; you may want to add a little more salt to season it.

Using a 1 teaspoon cookie scoop, fill the holes in the egg whites with the yolk mixture. I found that allowing the eggs to sit after filling, for about 30 minutes, will allow the filling flavorings to meld together. Enjoy!




6                 hard boiled eggs, halved lengthwise

1/8 tsp.   The Spice Works Black Truffle Oil

1 Tbs.         Pesto (may need to add an additional 1/8 tsp.)

¼ tsp.         white wine vinegar

¼ tsp.        salt

1 Tbs.       cream cheese, room temperature

2 Tbs.       heavy cream

2 tsp.         butter, room temperature

2 tsp.           grated Romano cheese

1 ½ Tbs.   chopped pecans

Place 6 eggs in a heavy sauce pan, add enough water to just cover the eggs, and bring to a boil for 3 minutes. Cover pan with a lid, turn off heat and allow to sit for 19 minutes. Crack and peel eggs under running water, then place eggs in a bowl with a paper towel to dry the eggs. Slice the eggs lengthwise, removing the yolks. Place the egg whites on a plate.


In a bowl, mix the rest of the ingredients with the yolks, until smooth, using a fork or the back of a spoon. Taste and adjust the seasoning as needed. Use a

½ tablespoon cookie scoop to fill the yolk mixture in the egg whites.





6                           hard boiled eggs, cut lengthwise, yolks removed

1 tsp.                 roasted red bell pepper, minced

½ tsp.               capers, minced

2                         Kalamata olives, minced

½ Tbs.               artichoke hearts, minced

¼ tsp.               basil paste

2 Tbs.                 pepperoni, minced

1 Tbs.                 shredded mozzarella cheese

1 Tbs.                 Rondele cheese spread

3 Tbs.                 heavy cream

1 Tbs.                 grated parmesan cheese

½ tsp.               salt

Place the eggs in a heavy sauce pan, add enough cold water to just cover the eggs, and place on medium high heat, until the water comes to a boil. Allow to boil for 3 minutes, cover and remove from heat. Allow to remain covered for 19 minutes, then crack and peel eggs under cool running water. Place the eggs in a bowl with a paper towel to allow them to dry.

Cut the eggs in half, lengthwise, and remove the yolks to a bowl and place the whites on a plate. Mix the remaining ingredients with the yolks, using a folk or the back of a spoon, until smooth. Taste and adjust the seasoning as needed. ** Note: the basil, olives, capers and roasted bell pepper are all from a jar, and were preserved in an oil / vinegar based marinade.)

Use a ½ Tablespoon cookie scoop or a pastry bag with large piping tip, to place the yolk mixture in the egg whites. Enjoy!


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Perfect Pressure Cooker One-Pots


By Cheryl Shaffer, Chef Instructor

Dear Friends,

Once again we find ourselves in the A&P kitchen on behalf of research, our insatiable thirst for knowledge, and a hungry belly. “Choose your catalyst wisely,” is the common thread throughout life, and I’m sure it’s also one of the driving forces behind creating new recipes and finding new ways to use the contents of our pantry to their best advantage, especially when our time is in short supply.

There have been some thrifty sales on roasts lately, so we stocked-up on a beef chuck roast and a beautiful rolled pork roast. Root vegetables are always a good bet for winter meals because they are readily available and store so well.


Canned broths or stocks and tasty sauces like the Allen & Petersen Family Pantry Picante Sabroso Apple Spread and Chipotle Apple Raspberry Sauce, as well as basic fresh herbs like rosemary, thyme and sage should always be on hand to make a quick meal delicious.


I decided to use the Kuhn Rikon 8 qt. pressure cooker and see how quickly I could take the beef chuck roast from a gorgeous hunk of raw meat to a delectable, ‘Not Your Mama’s Yankee Pot Roast’ with the help of some vegetables, stock sauces and herbs and a little creative spark. Time to get to work…


I started with a 3 pound roast. I placed the pressure cooker pan on the stove, over medium high heat, and added about 1½ tablespoons of olive oil. Once the oil was hot, (it should shimmer but not smoke on the surface), I added the roast, which I had salted and peppered on all sides.


I let the roast brown on all sides, then removed it to a platter to rest while I sautéed two red onions that I’d rough chopped, three celery ribs, cut on the diagonal, 2 cups of baby carrots, four large potatoes, cubed, 4 cloves of minced garlic, 2 jalapeno peppers*, one red bell pepper, roughly chopped and 4 tablespoons of chopped flat leaf parsley.

*I crave spicy foods, so I leave the seeds and inner membrane in the peppers. If you like a little less heat, you can easily remove them before chopping the peppers.

Once the veggies are transparent, I put them into a bowl so that I could deglaze the pan and salvage all of the wonderful, caramelized bits.


I added one quart of vegetable stock and 2 tablespoons Balsamic vinegar to the pan and allowed it to heat and with a little scraping, it picked-up all of the goodness on the bottom of the pan. I then added 2 tablespoons of butter, a tablespoon of Worcestershire sauce, and returned the meat to the pan.


I poured ½ of a 16 oz bottle of Chipotle Apple Raspberry Sauce over the roast, and topped it with the vegetables. I use the apple raspberry flavors because the pectin in the apples helps tenderize the meat, and raspberries pair beautifully with beef, giving a piquant, sweet flavor.

I minced 2 teaspoons each of fresh rosemary, thyme, dill weed and sage leaves – if using fresh herbs, remove the stems or woody pieces first – and added them to a teaspoon of kosher salt and fresh ground pepper. Add one cup of tap water, then place the cover on the pan and lock it into place. I adjusted the flame to medium and set my kitchen timer to 30 minutes.


After about 15 minutes, I noted that the first red line on the pressure top was exposed, which is how we usually gauge the time for vegetables. I figured I’d need about 15 more minutes, so I decided to make some hot water cornbread as a side dish, and to soak up the yummy juices. The cornbread is a family recipe – super easy – and a delicious alternative to making rolls or a loaf of fresh bread.

Hot Water Corn Bread

Heat 1” of vegetable oil in a cast iron pan, a heat it to 350’F. or until you see the shimmer on top of the oil.


1 cup of corn meal (I use yellow, but the white cornmeal is fine)

1 onion, chopped fine

3/4 cup of boiling water

1 teaspoon salt

1/2 teaspoon sugar

½ teaspoon garlic powder

½ teaspoon parsley flakes

Mixture will be sloppy.   Use a 1 ½ tablespoon cookie scoop, (the OXO Good Grips worked nicely), to drop the cornbread mixture into the hot oil. It will flatten slightly, and should fry to a golden brown in just a few minutes, turning once. Drain on a cooling rack or paper towels.

  • Note: if you have some bacon drippings saved in your refrigerator, from another recipe, you can add 2 teaspoons to the cornmeal mixture, prior to frying, for added flavor, or add crumbled bacon.


Ok… it’s been 30 minutes, the second red stripe on the pressure release lid is now visible, and it smells heavenly… time to put an extra long oven mitt on my hand, turn off the stove and gently lift the pressure button to release the steam inside the pressure cooker. This is a time to be extra diligent that your arms are well protected from the escaping steam. If you’re not in a hurry, you can simply remove the pot from the heat and allow it to cool on it’s own, or use an ice bath. I’ve never been patient enough to wait that long, and of course, I’m cooking at meal time, so the family/ friends are HUNGRY NOW, especially because it smells so good!


Once the steam has released, the top can be turned and you have access to the delicious meal – all cooked in one pot, 60 minutes, including the prep time, start to finish. The only other clean up required is for your prep tools, and that makes you a ROCK STAR!


We had such rave results for the ‘Not Your Mama’s Yankee Pot Roast’, that we decided to try it with the rolled pork roast the next week, and substituted Picante Sabroso Apple Spread for the Chipotle Apple Raspberry Sauce, and Nappa Cabbage for the jalapenos, red peppers and we added a teaspoon of the J&D’s Applewood Smoked Bacon Salt. Otherwise, we had the same browning, cooking time and delicious results. The apple spread paired so beautifully with the pork, and the pressure cooking made the meat and vegetables fork-tender and so full of flavor – we used homemade rolls to get every drop of gravy from the bottom of our bowls!


When Making Macarons…



Macarons are a particular kind of special treat, perhaps because they are so delicate- yet so flavorful, have both a crunch and a chew, come in so many colors, and can be filled in innumerable ways, or maybe it’s just because they can be tricky to master and make at home.


We’ve certainly had our share of ‘feetless’ flops in the Allen & Petersen test kitchen, but with these tips, our own Beth Brown, Kitchen Store Specialist, gets closer to ‘Macaroner’ with every beautiful batch!


Our favorite recipe is for French Meringue Macarons (pg 26) from the Macarons Cookbook by Cecile Cannone.

Beth’s tips for Macaron Making Success:

• Dry out your almond flour in a low temperature oven, for about 5 minutes, to eliminate excess moisture.


• Combine flour and powdered sugar and pulse in the food processor, then sift twice for an extra smooth texture. Discard large bits.


• Measure out your egg whites rather than just assuming your eggs are the right size to provide the necessary amount called for in your recipe.



• Use gel food coloring! The liquid variety will add too much moisture to your macarons.


• Don’t over-mix your batter when combining meringue and almond flour,  and always do this step by hand! Using an electric mixer will deflate your batter.


• To fill your pastry bag, and in between batches, set your pastry bag in a tall glass cup with the tip touching the bottom to keep batter from spilling out.


• If using the Mastrad Macaron mat, leave some spaces empty, or there may be too much steam in the oven. If you do fill it all the way, open the oven more than once
to release steam- once at 5 minutes, and again at 7 minutes.


• Let your macarons rest!! 15-30 minutes after piping and before you put them in the oven. This step is crucial for developing the “feet” on the macarons.



• Allow the macarons to cool completely before taking them off the mat. Press your finger into the back of one of the cooled shells, it should be soft. If it’s crisp or hard, reduce baking time on the next batch.



• Don’t overfill your macaron shells, especially with a strong flavored filling as it can overwhelm the flavor of the macarons. Use just enough to hold the two together.


• Because ganache can be made with white, milk or dark chocolate and can be easily flavored with a cream infusion, it makes a lovely filling for macarons- just be sure it has cooled and is firm enough to not compromise the texture of your cookies.


Chocolate wafers also make a delightful companion to a macaron, especially with decorative transfers!



A Sweetheart of a Treat

By Beth Brown and Tina LeBaron, Kitchen Store Specialists


Crème brûlée is a decadent dessert that evokes memories of fancy restaurants, low lighting, and black-tie waiters. Until I learned how simple it can be with the right tools, crème brûlée seemed unattainable . . . but no more!


Ramekins and a chef’s torch are basically all you need to make mouthwatering crème brûlée at home.

With this easy recipe, you can wow your guests (or indulge privately and eat it all yourself! We won’t tell.)


  • 4 cups   Heavy Cream
  • ½ cup    Summit Spice Vanilla Sugar
  • ½ cup    Granulated Sugar, divided in half
  • ½ tsp    Blue Cattle Truck Pure Mexican Vanilla
  • 8          Egg Yolks
  • Pinch    Salt
  • Powdered sugar and/or sugar-coated berries for garnish

Other Useful Tools:

  • Yolk Separator
  • Pouring Ladle
  • Fine Mesh Strainer
  • Ramekins
  • Torch
  • Silicone Tongs
  • Cooling Rack
  • Aerolatte Stencils


Preheat oven to 300 degrees F. Fill a kettle with water and bring to a boil. Arrange 9 ramekins in a large baking pan and set aside.

Place heavy cream in a medium saucepan and whisk in Vanilla Sugar, stir to combine. Heat over medium heat until simmering, stirring occasionally. Remove from heat and let the mixture rest for five minutes.

Meanwhile, in a separate bowl, add egg yolks, ¼ a cup of granulated sugar, vanilla, and salt and whisk together until light and smooth. Add ¼ cup of cream mixture to the eggs, whisking immediately to combine and temper the eggs. Repeat. Add the remaining cream mixture, whisking constantly as you combine.

Strain the mixture through a fine mesh strainer to remove any large vanilla beans pieces or bits of egg that may have cooked. Portion the custard into ramekins so that they are each nearly full.


Place baking dish full of ramekins in the oven. Pour the boiling water into the pan slowly to avoid splashing water inside the ramekins, until the water reaches 2/3 up the sides of the ramekins. Bake for 50-55 minutes, or until the edges of the custard in the ramekins are set, and the centers are only slightly jiggly.

Using a spatula or tongs, preferably silicon coated for extra grip, carefully transfer ramekins to a cooling rack. Let cool until at room temperature, then refrigerate for at least three hours until cool.


When ready to serve, sprinkle tops evenly with 1-2 teaspoons each of the remaining granulated sugar. Use a kitchen torch to caramelize the top of each custard. Let the custard rest for one minute. Place your stencil as close to the surface of the crème brûlée as possible. Sprinkle with powdered sugar and remove stencil. Add sugar-coated berries for garnish.


Already a crème brûlée aficionado? Using the Vanilla-infused sugar from Summit Spice adds an extra layer of flavor, and gives it those delectable flecks of vanilla bean. Dress it up even more using cappuccino stencils to create powdered sugar accents, and you’ve got a five star dessert.

Looking for even more inspiration, and more excuses to use your torch—because, really, it’s super fun—check out the Crèmes Brûlées cookbook by Mastrad and learn how to make dozens of sweet – and even savory – crème brûlée recipes to bring some fanciness to your table!