Harvest Egg Salad

Harvest Egg Salad

Recipe: Chef Paul Sletten | Abreo | Rockford, IL

Yield: 4 servings

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup finely chopped red onion
  • 1/4 cup plain yogurt
  • 1 tbsp. curry powder
  • 1/2 tbsp. lemon juice
  • 8 large eggs, hard boiled, peeled and coarsely chopped
  • 6 oz. chicken, roasted and diced
  • 1 apple, diced
  • Salt and pepper, to taste
  • 4 pita bread, toasted
  • 4 cups arugula
  • 1/2 cup toasted chopped pecans
  • 1/4 cup pomegranate seeds
  • 2 tbsp. chopped scallions

Directions

  1. Stir together mayonnaise, onion, yogurt, curry powder and lemon juice until well combined. Gently stir in eggs, chicken and apple. Season with salt and pepper to taste.
  2. Cut each pita bread into 4 wedges, top with arugula and egg salad. Garnish with pecans, pomegranate seeds and scallions.

 Warm Garden Bean, Goat Cheese and Poached Egg Salad

Warm Garden Bean, Goat Cheese and Poached Egg Salad

Yield: 12 servings

Ingredients

  • 1 oz. (2 tbsp.) apple cider vinegar
  • 1 oz. (2 tbsp.) Balsamic vinegar
  • 1/4 cup Dijon mustard
  • 2 oz. shallots (2 small), minced
  • Sea salt and pepper, to taste
  • 6 oz. (3/4 cup) extra-virgin olive oil
  • 2 lb. (6 cups) fresh seasonal beans, several varieties*
  • 12 large eggs
  • 6 oz. goat cheese, crumbled
  • 6 oz. mixed baby salad greens
  • 3 tbsp. fresh chopped tarragon or chervil

*Mix of colors, wax, or shelling beans.

Directions

  1. Blend together vinegars, mustard, shallots and sea salt and pepper to taste. Slowly whisk in olive oil until fully incorporated. Set aside.
  2. Trim ends of beans and cut in 3-4 inch pieces. Blanch beans in lightly salted water; drain. Toss beans with 1/4 cup dressing.
  3. Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
  4. To serve, arrange 1/2 cup beans in a “nest” in center of a plate. Place eggs in the nest.
  5. Toss the salad greens and herbs in the remaining vinaigrette; place 3/4 cup greens around the nest. Sprinkle 1/2 ounce goat cheese over the salad. Serve immediately.

Watermelon and Blueberry Cheesecake

Watermelon and Blueberry Cheesecake

This recipe has been provided to AEB as is by the National Watermelon Promotion Board

Watermelon

Now you can have your cake and eat it too without the guilt. This almost fat-free cheesecake tastes totally decadent, yet won’t sacrifice your waistline and is loaded with potassium, lycopene from the watermelon, and vitamin C.

Yield: 12 servings

Ingredients

Cheesecake

  • Cooking spray
  • 1/3 cup graham cracker crumbs
  • 24 ounces fat-free cream cheese, room temperature
  • 8 ounces low-fat cream cheese, room temperature
  • 1 cup white sugar
  • 3/4 cup Splenda
  • 3/4 cup fat-free half & half
  • 1/4 cup fresh lemon juice
  • 2 tablespoons lemon peel, finely grated
  • 2 teaspoon vanilla extract
  • 6 eggs

Topping

  • 3 cups liquefied watermelon
  • 6 teaspoons cornstarch
  • 6 Tablespoons lemon juice
  • 3 Tablespoons sugar
  • 3 Tablespoons Splenda
  • 1 to 1 1/2 teaspoons lemon extract
  • 2 cups diced watermelon
  • 3 cups blueberries

Directions

  1. Spray the bottom and sides of a 9" diameter springform pan. Sprinkle graham crumbs in pan and tilt pan to spread evenly over bottom and sides, leaving extra crumbs on bottom.
  2. Beat cream cheese, sugar and Splenda with an electric beater until creamy and well-blended. Slowly add half & half, lemon juice, lemon peel and vanilla and continue to beat. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.
  3. Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan (no higher or water will bubble into cheesecake during baking). Bake cheesecake until firm, slightly golden and top is cracked, about 1 hour 25 minutes. Remove springform pan from water and refrigerate uncovered until cold, about 3 hours or overnight.
  4. To prepare watermelon-blueberry sauce: Place liquified watermelon, cornstarch, lemon juice, sugar and Splenda in a blender and whip until smooth. Pour into a small saucepan over medium-high heat and bring to gentle boil (topping should begin to thicken). Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon and blueberries and stir to thoroughly blend.
  5. To serve: Run knife around sides of cheesecake and remove springform pan sides. Top each slice with a generous helping of the watermelon-blueberry sauce.
  6. Nutritional Analysis per serving: 297 Calories; 16 percent fat (5 grams); 2.4 grams saturated fat; 22 percent protein; 62 percent carbohydrate; 20 milligrams vitamin C; 60 milligrams calcium; 290 milligrams potassium; 476 milligrams sodium; 1.4 grams fiber.

Spinach Stuffed Eggs

Spinach Stuffed Eggs

Yield: 12 (2 half-egg) servings

Ingredients

  • 1 lb., 5 oz.* hard-cooked eggs (12 large), peeled
  • 5 oz. E.P.** (3/4 cup) frozen chopped spinach, cooked and thoroughly drained
  • 3 oz. cream cheese, softened
  • 1.5 oz. (1/3 cup) Parmesan cheese, grated
  • 3 oz. (1/3 cup) cream cheese
  • 2 tbsp. green onions, chopped
  • 1/2 tsp. seasoned salt, if desired
  • 1/8 tsp. Cayenne pepper

*If using peeled, hard-cooked egg product.

**Edible Portion.

Directions

  1. Cut eggs in half lengthwise. Remove, mash and reserve yolks.
  2. Mix together spinach, cream cheese, Parmesan cheese, sour cream, green onions, yolks, salt and pepper.
  3. Spoon or pipe mixture into egg whites.
  4. Garnish with fresh herbs, if desired. Refrigerate until serving.

Sweet Potato Souffle

Sweet Potato Pudding with Watermelon Fig Sauce

This recipe has been provided to AEB as is by the National Watermelon Promotion Board

Watermelon

Yield: 6 servings

Ingredients

  • 6 medium sweet potatoes
  • 1/2 cup butter, room temp.
  • 1/2 cup cream, room temp.
  • 1/2 teaspoon allspice
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 4 eggs
  • 2 cups chopped watermelon flesh
  • 1 cup diced figs
  • Juice from one lime

Directions

  1. Bake the sweet potatoes in a pre heated 325 degree oven until soft. Remove from oven and while still hot, carefully scoop the sweet potato flesh into a heatproof mixing bowl and blend with the butter, cream, allspice, sugar and maple syrup until smooth. Blend in the eggs one at a time. Place the pudding in a baking dish and bake in pre-heated 325 degree oven until golden brown and puffy; about 35 minutes. Toss together the watermelon, figs and lime juice and serve with pudding.

Spinach Pesto Salad

Spinach Pesto Salad 

Yield: 12 servings

Ingredients

  • 6 oz. (1 1/2 cups) Parmesan cheese, grated
  • 8 oz. (1 cup) olive oil
  • 4 oz. (1/2 cup) red wine vinegar
  • 2 oz. (1/2 cup) pine nuts, chopped
  • 2 tsp. garlic, minced
  • 1/4 cup fresh basil leaves chopped, or 1 tbsp. dried basil
  • Approx. 1 lb. baby spinach leaves (4 1/2 qt.) rinsed
  • 1 lb., 5 oz.* sliced, hard-cooked eggs (12 large)
  • 2 oz. (1/4 cup) slivered almonds, toasted
  • 3 oz. (3/4 cup) real bacon bits

*If using peeled, hard-cooked egg product.

Directions

  1. Blend together cheese, oil, vinegar, pine nuts, garlic and basil. Warm in saucepan over low heat.
  2. Pour warm dressing over spinach; toss gently.
  3. For each serving, portion about 1-1/2 cups salad, 1 sliced egg, 1 teaspoon almonds and 1 tablespoon bacon bits onto plate. Serve immediately.

Fontina Fans with Crab Salad

Fontina Fans with Crab Salad

This recipe has been provided to AEB as is by the National Watermelon Promotion Board

Watermelon

Yield: 4 servings

Ingredients

  • hard-boiled eggs, grated
  • 1 cup mayonnaise
  • 1 teaspoon curry blend or to taste
  • 1/4 cup sweet pickle relish
  • 24 ounces fresh prepared crabmeat, patted dry
  • 4 ounces washed baby arugula, patted dry
  • 12 - 2-inch by 5-inch thin slices of seedless watermelon
  • 8 - 2-inch by 5-inch thin slices of Fontina cheese

Directions

  1. Combine the grated egg, mayonnaise, curry and relish in a bowl until blended. Fold in the crab. Arrange the arugula on 4 plates. On each plate create fans by alternating slices of watermelon and cheese, beginning and ending each fan with watermelon slices. Place a dollop of the crab mixture at the base of each fan. Serve immediately.

Spanish Garlic Soup with Smoked Paprika Butter

Spanish Garlic Soup with Smoked Paprika Butter 

Yield: 12 servings

Ingredients

  • 2 oz. (1/4 cup) unsalted butter
  • 1 lb. garlic heads (5 to 6), mostly peeled and intact, horizontally sliced in half
  • 3 lb. Yukon Gold potatoes, diced
  • 8 oz. Serrano ham hock
  • 64 oz. (2 qt.) chicken broth
  • 32 oz. (1 qt.) water
  • 1/3 cup unsalted butter
  • 1 1/2 tbsp. sweet smoked paprika (pimentón)
  • 12 peeled garlic cloves
  • 12 oz. (12 slices) stale bread
  • 12 large eggs
  • Kosher salt and pepper, to taste

Directions

  1. In a large stock pot, over medium heat, melt butter. Cook garlic heads cut side down, just until soft and aromatic, about 5 minutes.
  2. Add potatoes; sauté 3-5 minutes, stirring occasionally. Add ham, chicken broth and water; bring to boil. Reduce to simmer, cover and cook 30-60 minutes.
  3. Blend 1/3 cup butter with pimenton. Toast the stale bread; rub both sides of each bread slice with a garlic clove.
  4. Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
  5. To serve, place a garlic toast into the bottom of a soup bowl. Portion about 1 cup potatoes over the toast, then an egg, several garlic cloves, 1 cup broth. Top with 1 teaspoon paprika butter. Season with kosher salt and pepper, to taste. Serve immediately.

Idaho Potato Dinner Pizza Frittata

Idaho® Potato Bread Pudding With Marscapone, White Chocolate, Dried Cherries, and Praline Crème Anglaise

This recipe has been provided to AEB as is by the Idaho Potato Commission

IPC

Recipe provided by Todd Downs

Yield: (1) 2" Hotel Pan

Ingredients

Potato Bread Pudding Ingredients

  • 6 tablespoons unsalted butter, softened
  • 2 pounds potato bread or rolls, cut into 1 inch cubes
  • 2 cups dried cherries
  • 1 pound white chocolate, cut into ½ inch chunks
  • 2 1/2 pounds Mascarpone cheese, very soft
  • 6 each eggs
  • 6 cups half and half
  • 3 cups sugar
  • 3 tablespoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Praline Crème Anglaise Ingredients

  • 8 each egg yolks
  • 1½ cups dark brown sugar
  • 1 tablespoon arrowroot powder
  • 4 cups half and half
  • 1 tablespoon pure vanilla extract
  • 2 ounces Bourbon

Directions

Potato Bread Pudding Ingredients

  1. Preheat oven to 375° F. Butter the 2" Hotel Pan well with the butter.
  2. Combine the bread cubes, dried cherries and white chocolate chunk, mix well. Place into pan. Place the marscarpone into a mixing bowl, add the eggs mix well.
  3. Add the half and half, sugar, vanilla and spices. Beat well, until combined.
  4. Pour the liquid over the bread mixture. Pressing the bread into the liquid to immerse it well. Bake the pudding until the top is puffed and lightly browned, about 1 hour.
  5. Serve with Praline Crème Anglaise at the side.

Praline Crème Anglaise Directions:

  1. Combine the egg yolks, brown sugar and arrowroot, in an electric mixer, mix until light and fluffy.
  2. Scald the half and half, add a little at a time to the egg mixture, folding together by hand, until well mixed. Return to the heat, cooking over low heat, stirring constantly.
  3. Prepare an ice bath; (one 2 qt. mixing bowl set over a larger bowl filled with ice and water).
  4. When the mixture coats the back of a spoon, remove from heat immediately, and strain through a sieve into the top bowl of the ice bath.
  5. Stir as the mixture cools. Serve at the side of the bread pudding in goosenecks or sauce boats; serve the bread pudding in chafing dishes warm. Dusted with powdered sugar.

Shredded Pork and Grilled Onion Salad with Poached Egg

Shredded Pork and Grilled Onion Salad with Poached Egg 

Yield: 12 servings

Ingredients

  • 3 lb. boneless pork shoulder, trimmed
  • Salt and pepper, to taste
  • 2 oz. (1/4 cup) olive oil
  • 8 oz. carrots (2 large)
  • 6 oz. celery (3 stalks)
  • 2 oz. garlic (6 cloves)
  • Fresh rosemary, thyme and oregano sprigs (4 each)
  • 8 oz. (1 cup) dry red wine
  • 32 oz. (1 qt.) chicken stock
  • 1 lb. yellow onion (2 large), 1/2-in. thick sliced 
  • 2 oz. (1/4 cup) olive oil
  • 2 tbsp. fresh thyme, chopped
  • 2 tbsp. fresh rosemary, chopped
  • Salt and pepper, to taste
  • 1.5 oz. shallots (1 large)
  • 1 clove garlic
  • 1 tbsp. Dijon mustard
  • 2 oz. (1/4 cup) Champagne vinegar
  • 2 oz. (1/4 cup) red wine vinegar
  • 8 oz. (1 cup) extra-virgin olive oil
  • Salt and pepper, to taste
  • 3 lb. (6 heads) Bibb lettuce, cleaned and torn
  • 24 large eggs 

Directions

  1. Heat oven to 325°F. Season pork with salt and pepper. In large roasting pan (or oven-proof deep skillet), heat oil. Sear pork on all sides; remove from pan.
  2. Stir in carrots, celery, garlic and herbs. Sauté 3-5 minutes until browned. Deglaze pan with red wine. Return pork to pot; add broth. Cover tightly with foil and cook 2 hours or until meat is fork-tender. Shred pork and keep warm in braising liquid.
  3. While pork is cooking, coat onions with olive oil, thyme and rosemary. Season with salt and pepper to taste. Grill for 3-5 minutes on each side until deep golden brown; reserve.
  4. For vinaigrette, add shallot, garlic and mustard to blender or food processor. Add vinegars. Puree until smooth. Slowly pulse in oil just until incorporated. Season with salt and pepper to taste.
  5. Toss lettuce with vinaigrette, as desired. Portion 4 ounces lettuce onto each serving plate.
  6. Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
  7. Top each salad with a grilled onion slice, approximately 2.5 ounces pork and 2 poached eggs. Serve immediately.

Churros Verdes

Churros Verdes

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 24 servings

Ingredients

Churros

  • 8 cups water
  • 1 1/2 lbs unsalted butter cut into small pieces
  • 1 1/2 tbsp fine sea salt
  • 8 cups all-purpose flour
  • 8 each eggs
  • 8 each egg yolks
  • 5 cups Avocados From Mexico peeled, seeded, creamed
  • Canola oil for frying

Lime Sugar

  • 1 1/2 cups Superfine sugar
  • 1 Tbsp Fresh lime zest

Lime Crema

  • 6 cups Sour cream
  • 1 cup Fresh lime juice
  • 1/2 cup Agave syrup
  • 6 Tbsp Cilantro minced

Method

  1. Bring the water to a slow boil in a large saucepan. Add the butter, and when it is melted, adjust the heat to a simmer. Combine the salt with the flour. Vigorously whisk the water-butter mixture and gradually add the flour until it creates a smooth dough. Whisk the eggs with the yolks and stir into the dough. Off the heat, add the avocado purée. Refrigerate 30 minutes. Heat the oil to 350°F. Place a 1/2-inch star tip in a pastry bag and fill with the dough. To make one serving of 6 churros, carefully pipe 4-inch lengths of dough into the oil. Use the tip of a paring knife or a wooden skewer to cut the dough from the star tip. Do not work too high above the oil to keep the churros straight and minimize oil splashes. Fry until golden brown, turning each piece once during cooking. Transfer to absorbent towels. Dust each piece with lime sugar. Serve warm with 2 to 3 ounces of Lime Crema on the side.
  2. LIME SUGAR Combine the sugar and zest. It is important to add the zest as soon as it is grated. Keep covered.
  3. LIME CREMA Whisk the ingredients together until well blended. Cover and refrigerate for 1 to 2 hours.

Heirloom Tomato, Arugula, Egg and Goat Cheese Salad

Heirloom Tomato, Arugula, Egg and Goat Cheese Salad 

Yield: 12 servings

Ingredients

  • 2 oz. (1/4 cup) Balsamic vinegar
  • Sea salt, as needed
  • Fresh ground pepper, as needed
  • 6 oz. (3/4 cup) extra-virgin olive oil 
  • 4 lb. heirloom tomatoes*, any size and variety
  • 6 oz. arugula (6 cups) 
  • 1 oz. (1/2 cup) parsley, chopped
  • 2 oz. (2 cups) basil, whole or torn
  • 8 oz. red onions (2 medium), sliced thin
  • 2 oz. Jalapeño peppers (1 medium), julienned
  • 1 lb., 5 oz.** hard-cooked eggs (12 large), cut in quarters
  • 1 lb., 8 oz. goat cheese or fresh Buffalo mozzarella cheese, sliced 

*Multi-colored, if desired, for visual interest.

**If using peeled, hard-cooked egg product.

Directions

  1. Combine vinegar with 1/4 teaspoon each sea salt and pepper. Whisk in oil until fully incorporated. Reserve.
  2. Slice, dice or wedge tomatoes, as desired. Dress with 1/4 cup vinaigrette.
  3. In a large bowl, combine arugula, parsley, basil, red onions and jalapeño. Toss with 1/2 cup vinaigrette.
  4. To serve, arrange 5 to 6 ounces of tomatoes on a luncheon plate. Top with 3/4 cup salad, 4 hard-cooked egg quarters and 2 ounces cheese. Sprinkle with additional salt and pepper. Serve immediately.

Avocado Chocolate Mousse

Avocado Chocolate Mousse Parfait

This recipe has been provided to AEB as is by Avocados from Mexico

AFM

Yield: 9-10 servings

Ingredients

Avocado Mousse

  • 2-1/2 cups milk
  • 3 tbsp honey
  • 1-1/2 Avocados From Mexico
  • 6 each egg yolks
  • 10 tbsp sugar
  • 6 tbsp cornstarch
  • 1-1/2 tsp vanilla
  • 6 tbsp unsalted butter
  • 6 tbsp cut into small pieces
  • 2-1/2 cups heavy cream
  • 10 tbsp confectioners' sugar

Chocolate Mousse

  • 1 lb Semisweet chocolate
  • 8 oz Unsalted butter
  • 8 each egg yolks
  • 1-1/2 cups Heavy cream
  • 1 cup + 2 tbsp confectioners' sugar
  • 10 each egg whites room temperature

Garnishes

  • 1-1/2 cups Heath Bar crumbles
  • Avocados From Mexico cut into 3/8 cubes

Method

  1. AVOCADO MOUSSE Combine the milk, honey and avocado in a nonreactive saucepot. Heat over medium heat to simmer. Use an immersion blender to blend the mixture to a smooth consistency. Combine the yolks with the sugar, cornstarch and vanilla. Temper the yolk mixture with a few ounces of the milk mixture. Add the yolk mixture to the milk, stirring constantly. The mixture will thicken to a pudding-like consistency. Off the heat, stir in the butter. Set aside to cool. Whip the cream to soft peaks. Add the confectioners' sugar and continue whipping to stiff peaks. Fold the whipped cream into the avocado mixture. Cover and keep refrigerated until use.
  2. CHOCOLATE MOUSSE In a double boiler, melt the chocolate with the butter. Stir the yolks into the chocolate, one at a time. Set aside to cool. Whisk the cream to soft peaks. Add 1/2 cup sugar and continue whipping to stiff peaks. Cover and keep chilled. Whisk the egg whites to foamy. Add the remaining sugar and continue to whip to stiff peaks. Fold the cream into the chocolate, then fold in the egg whites. Cover and keep chilled.
  3. INSTRUCTIONS FOR ONE 6-OUNCE SERVING Transfer the avocado and chocolate mousses to two separate pastry bags, each fitted with a 1/2-inch star tip. Pipe 1 ounce avocado mousse into the bottom of a glass serving dish or bowl. Sprinkle 1/2 tablespoon Heath Bar crumbles on the mousse. Pipe 1-1/2 ounces chocolate mousse over the avocado mousse. Repeat procedure with another layer of avocado mousse, Heath Bar crumbles and chocolate mousse. Finish with 1 ounce avocado mousse. Garnish with diced sugarcoated avocado. Serve chilled.

Grilled Steak and Yukon Gold Potato Salad

Grilled Steak and Yukon Gold Potato Salad

Yield: 12 servings

Ingredients

  • 12 oz. Roma tomatoes (3), 1/2 in. thick sliced
  • Approx. 18 oz. Yukon Gold potatoes (3), 1/2 in. thick sliced
  • 4 oz. (1/2 cup) olive oil 
  • 3 oz. shallots (3), minced
  • 2 tbsp. minced garlic (5 cloves)
  • Salt and pepper, to taste
  • 1 lb., 8 oz. beef tenderloin steaks
  • Salt and pepper, to taste
  • Approx. 6-8 oz. basil leaves (60-72 leaves)
  • 1 lb., 5 oz.* hard-cooked eggs (12 large), sliced
  • 24 oz. favorite or house dressing 

* If using peeled, hard-cooked egg product.

Directions

  1. Marinate the tomatoes and potatoes in the mixture of olive oil, shallots, garlic and salt and pepper, to taste, for 30-60 minutes. Remove from marinade. Grill potatoes until done and tomatoes until slightly charred.
  2. Season steaks with salt and pepper to taste, then grill to desired doneness and cool slightly. Thinly slice.
  3. To serve, arrange 5-6 basil leaves in circular fashion on a lunch plate.
  4. Shingle about 2 oz. beef slices, 1.7 oz. egg slices, 1 oz. potatoes and 1 oz. tomatoes over the basil.
  5. To serve, arrange 5-6 basil leaves in circular fashion on a lunch plate.

Avocado Ice Cream Sandwiches

Avocado Ice Cream Sandwiches

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 12 servings

Ingredients

Avocado Ice Cream

  • 4 cups milk
  • 2 cups heavy cream
  • 6 Avocados From Mexico peeled & seeded
  • 10 egg yolks
  • 1-1/2 cups sugar

Mexican Churro Shortbread

  • 2-1/2 cups flour
  • 2/3 cup sugar plus 3 tbsp.
  • 4 sticks butter at room temperature plus 4 tbsp. melted
  • 4 tsp heavy cream
  • 2 tsp Mexican vanilla
  • 1/2 tsp salt
  • 4 tbsp cinnamon

Berry Chipotle Compote

  • 12 ounces fresh blackberries
  • 12 ounces fresh blueberries reserve a few for garnish
  • 1 cup sugar
  • 1/2 tsp ground cloves
  • 1/2 tsp chipotle chile powder
  • 4 tbsps corn starch dissolved in 2 tbsp. cold water

Cream Cheese Frosting

  • 2 sticks butter
  • 3 bricks cream cheese (24 oz.)
  • 4 cups sifted powdered sugar
  • 1 tsp Mexican vanilla

Directions

Ice Cream
  1. Place the milk and cream in a medium saucepan and heat on medium heat. Stir continuously for about 5 minutes, until the sides are bubbling and the temperature reaches 170 degrees with a candy thermometer.
  2. Using a stand mixer fitted with the whisk attachment, whisk the sugar and the egg yolks together on medium speed until thick and pale yellow (about 5 minutes). Reduce speed to low, and very slowly temper the heated milk mixture into the whipped eggs.
  3. Once combined, transfer the custard mixture back into the empty saucepan. Reduce the heat on the stove to low and stir with a wooden spoon until it reaches a temp of 185 degrees, and lightly coats the back of a wooden spoon.
  4. Pour the mixture through a strainer into a mixing bowl and place it in the refrigerator or freezer to chill for about 1 hour. When the mixture is chilled, place the mixture into a blender and add the avocado. Mix on high speed until the mixture is smooth and creamy. Pour the mixture into an ice cream maker. Churn the mixture for about 20 minutes, or until the ice cream is soft set. Transfer the container to the freezer until ready to serve.
Mexican Churro Shortbread
  1. Preheat the oven to 350 degrees.
  2. In a stand mixer fitted with the paddle attachment, combine the butter, sugar, salt and flour. Mix on low speed until the mixture is chunky.
  3. Add the heavy cream and Mexican vanilla and mix on medium speed until a thick dough is formed.
  4. Transfer the dough to a large sheet of parchment paper that’s been dusted with flour. Roll the dough out to about 1/2” thickness and cut out the desired shapes for the shortbread.
  5. Place the cut-outs on a cookie sheet and bake at 350 degrees for 10 minutes. Remove from the oven and allow to cool.
Berry Chipotle Compote
  1. In a small saucepan combine the blackberries, blueberries, sugar, cloves and chipotle powder. Stir and cook on medium heat for about 5 minutes, mashing the berries with a potato masher as they cook.
  2. As the mixture begins to bubble, stir in the dissolved corn starch. Whisk continuously until the mixture boils and thickens, about 1 minute. Pour the mixture through a strainer, removing as many seeds and berry chunks as possible. Transfer the warm compote to a pastry bag or application bottle and use before the mixture cools and gets too thick to work with.
Cream Cheese Frosting
  1. In a stand mixer fitted with the whisk attachment, combine the butter and cream cheese. Mix on high speed until smooth.
  2. Add the vanilla and mix until combined. Add the sugar, one cup at a time, mixing on medium speed, incorporating each one completely before adding the next one.
To build the sandwiches:
  1. Place a few pieces of the shortbread face down on a serving plate.
  2. Spoon about 1 tbsp of the avocado ice cream onto the shortbread.
  3. Place another piece of shortbread on top of the ice cream to form a sandwich.
  4. Pipe a small amount of cream cheese frosting into the center of the top piece of shortbread.
  5. Garnish with a fresh blueberry and optional small mint leaf.
  6. Pipe the Berry Chipotle Compote around the sandwiches on the serving plate. Serve immediately.

Gado Gado Salad

Gado Gado Salad 

Yield: 12 servings

Ingredients for Peanut Sauce

  • 3 tbsp. peanut oil
  • 4 oz. shallots (4), sliced thin
  • 1 oz. garlic (3 cloves), sliced
  • 1.5 oz. jalapeño peppers (2 small), chopped and seeded, if desired
  • 3 oz. raw palm sugar or light brown sugar
  • 2 tbsp. tamarind paste, dissolved in 1/4 cup boiling water
  • 1 oz. ginger (2-in. piece), peeled and grated
  • 1-2 tsp. red chili paste
  • 1 tsp. salt
  • 1 lb. peanut butter, crunchy
  • 3 tbsp. catsup
  • 14 oz. can coconut milk
  • 2 oz. lemongrass (tender inside part only)

Peanut Sauce Preparation

  1. Heat oil in sauté pan. Add shallots and garlic. Cook over medium heat until onions begin to turn golden and caramelize.
  2. Stir in jalapeños; cook 1 minute. Add sugar and tamarind dissolved in water. Cook and stir until pan is almost dry; cool.
  3. Combine ginger, chili paste, salt, peanut butter, catsup, coconut milk and lemongrass in blender. Mix together. Add shallot-garlic mixture; blend until smooth.

Salad Ingredients

  • 1 lb., 5 oz.* hard-cooked eggs (12 large), peeled and quartered
  • 12 oz. romaine or butter lettuce hearts, wedged
  • 3 oz. celery hearts or fennel, sliced
  • 8 oz. sweet bell peppers (2 large), cut in strips
  • 1 lb., 8 oz. green beans, blanched and chilled
  • 1 lb., 8 oz. sweet potatoes, roasted and wedged
  • 2 oz. green onions (1 cup), trimmed and chopped
  • 8 oz. cherry tomatoes

*If using peeled hard-cooked egg product.

Directions

  1. Serve family-style on a large platter by arranging eggs, lettuce and vegetables creatively or portion individually on a lunch plate: 1 oz. lettuce, 1 egg (4 quarters), 1 tablespoon celery hearts, 2 to 3 tablespoons bell peppers, 2 oz. each green beans and sweet potatoes, 1 tablespoon green onions and a cherry tomato.
  2. Serve immediately with peanut sauce.

Green Tea & Avocado Soufflé Cheesecake

Green Tea & Avocado Soufflé Cheesecake

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 12 servings

Ingredients

Soufflé

  • 4 oz. from Avocados From Mexico puree
  • 4 oz. butter
  • 16 oz. cream cheese
  • 6 oz. Milk
  • 4 oz. cake flour
  • 2 oz. cornstarch
  • 3 tbsp. green tea
  • 1/2 tsp. salt
  • 10 oz. granulated sugar
  • 12 eggs Large, separated
  • 1/2 tsp. cream of tartar

Oat Crunch

  • 1-1/3 cups light brown sugar
  • 1 cup canola oil
  • 1 cup honey
  • 4 cups rolled oats
  • 2 cups chopped almonds
  • 1/2 cup flax seed
  • 1 cup flour Salt

Raspberry Gastrique

  • 2 cups ripe raspberries
  • 1 cup red wine vinegar
  • 6 tbsp. sugar
  • Sea salt to taste

Directions

  1. 1. Preheat the oven to 325° F. 2. Set up a water bath by having a large roasting pan or any pan that could fit your springform pan and is about 2 to 3 inches deep. Boil about 3 cups of water and let it cool and set aside. Prepare the springform pan by wrapping the pan with a large sheet (or two) of aluminum foil externally. Grease the inside of the pan with butter or non-stick cooking spray and line it with parchment paper on the bottom of the pan, and up the sides with an inch above the edge of the pan. Coat it with another layer of grease to prevent the cake from sticking. 3. Place the butter, cream cheese and milk in a medium-sized saucepan and melt it in medium-high heat. Stirring occasionally with a whisk so it blends uniformly. Make sure you do not boil the mixture. Once it’s a homogenous mixture, turn off the fire and set the pan aside to cool. When the mixture is cool, add the egg yolks and avocado puree, whisk until blended. 3. In a large mixing bowl, sift the cake flour, cornstarch, green tea, and salt until it’s blended, set aside. Add the cream cheese mixture into the flour mixture and carefully fold with a spatula until it is combined. 4. In a stand mixer fitted with a whisk, add the egg whites and cream of tartar and turn on the mixer to a speed of #3 and let it run for about 15 seconds. Slowly sprinkle in your sugar. When all of the sugar is added, turn up the speed, one by one, with 30 to 45 second intervals up to speed #8 and let the mixer run until you see the egg whites are opaque white. 5. Using a rubber spatula, about one-third of the egg white mixture to the cream cheese mixture and whisk until combined. Add the remaining egg whites to the cream cheese mixture and gently fold with a rubber spatula until there are no streaks left. 6. Pour the cake batter into the prepared springform pan of choice. Set the pan in the water bath and let it bake for about 1 hour and 15 minutes until set and golden brown and a cake tester comes out clean (a few crumbs is fine, as long as the tester is dry). Cool the cake for 15 minutes on a wire rack, then remove the sides of the pan. The cake will start to shrink if left in the pan. Carefully remove strips of parchment paper. Let cake cool to room temperature, then refrigerate at least 3 hours before serving, preferably overnight.
  2. Oat Crunch: 1. Preheat the oven to 300° F and position a rack in the center. 2. Line a large rimmed sheet pan with a silpat. In a small saucepan, combine the brown sugar, salt, oil and honey. Cook over low heat until just warmed through. 3. In a large bowl, stir the honey mixture into the rest of the ingredients, until evenly distributed. Spread the mixture on the prepared baking sheet and bake until golden, about 40 minutes, mix every 10 minutes. After the mix comes out of the oven, let cool. After crunch has cooled, break up larger pieces, The crunch can be stored in an airtight container for up to 4 days
  3. Raspberry Gastrique: 1. Add all ingredients on a heavy bottomed saucepan and cook over medium flame. Quick blend with emersion blender. Bring to a simmer, stirring often and lower heat to medium low. Cook until the mixture becomes thick about 10-15 minutes. 2. Pour through a medium mesh sieve into a non-reactive bowl, having seeds is ok, let cool.
  4. Plating: on your plate of choice, place a tbsp. of raspberry gastrique at 12 and 6, then swipe to the center. Take cheesecake souffle out of the fridge, sprinkle with powdered sugar, place cheesecake souffle at the center of the plate, then place oat crunch in the center of the souffle cheesecake or where you would like and enjoy.

Egg drop Soup

Egg Drop Soup

Yield: 12 servings

Ingredients

  • 132 oz. (1 gal.) chicken broth
  • Approx. 14 oz.* egg whites (12)
  • Salt and pepper, to taste
  • 6 oz. (2 cups) trimmed and sliced shiitake mushrooms
  • 2 oz. (1/2 cup) chopped green onions
  • 1/4 cup chopped cilantro

*If using frozen or liquid egg white product.

Directions

  1. In stock pot over medium heat, bring chicken broth to a simmer. Slowly stir in egg whites. Season to taste with salt and pepper. Heat through until whites are thoroughly cooked.
  2. To serve, portion about 1/2 ounce shiitakes, 2 teaspoons green onions and 1 teaspoon cilantro into a soup bowl. Pour 1-1/2 cups eggs and broth into each bowl. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).

The Yin and Yang

The Yin and Yang

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 12 servings

Ingredients

Avocado-White Chocolate Cheesecake

  • 1 pound cream cheese at room temperature
  • 4 large eggs
  • 1 cup granulated white sugar
  • 8 oz. of avocado flesh pureed and pushed through a sieve
  • 4 tbsp. heavy whipping cream
  • 1 tsp. salt
  • Juice and zest of one lime
  • 4 oz. white chocolate grated
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • 2 tsp. unsalted butter

Avocado-Chocolate Sponge Cake

  • 12 large eggs, separated
  • 1 cup white granulated sugar plus 2 tbsp. for egg white whipping step
  • 1/2 cup fluid 58% semi sweet cocoa disks melted over a bain marie and cooled to room temperature
  • 1 cup avocado puree
  • 2 tsp. vanilla extract
  • 1-1/2 tsp. cream of tartar
  • Cooking spray
  • All-purpose flour

Gilded Avocado - Peach Fruit Leather

  • 2 Avocados From Mexico skin and seed removed, diced
  • 1 cup very ripe peaches seeds and skins removed and diced
  • 4 tbsp. lemon juice
  • 1 tsp. salt
  • 3 tsp. Tajin fruit seasoning
  • 4 tbsp. of honey
  • Cooking spray
  • Gold Glitter used for food decorating non-toxic and edible

Avocado - Caramel Pistachio Gelato

  • 5 Avocados From Mexico skins and pits removed, reserving 1/2 of one avocado
  • 32 oz. half n' half
  • 28 oz. sweetened condensed milk
  • 1 cup of powdered coffee creamer
  • 1/2 cup granulated white sugar
  • 2 tsp. Unsalted butter

Caramel - Pistachio Bits

  • 1-1/2 cup of granulated white sugar
  • 1/2 cup of toasted and chopped pistachio nuts

Avocado - Chocolate Raspberry Liqueur Truffles

  • 2 cups 58% semi sweet cocoa disks melted over a bain marie, reserving 2/3 for coating step
  • 1 cup avocado
  • 8 tbsp. unsweetened cocoa powder
  • 2 tsp. vanilla extract
  • 1 tsp. raspberry flavored liqueur plus 8 tsp. on reserve for pipettes

Additional Garnishings for Plating

  • 8 ready to use striped chocolate bars cut into 1-1/2-inch lengths from (baker's suppliers), 1-inch wide
  • 48 fresh raspberries assorted sizes
  • 16 small mint leaves from of top of sprigs
  • Bottled raspberry dessert sauce
  • Additional melted 58% semi sweet cocoa disks

Directions

  1. Avocado White Chocolate Cheesecake: 1. Whip cream cheese until fluffy, add eggs and sugar and beat well, add in avocado, cream, salt, lime juice and lime zest, white chocolate, sour cream and vanilla extract. 2. Pour into a spring form pan that has been greased with butter. Wrap bottom of pan in foil and bake in a water bath in a 350º preheated oven for 50 minutes or until toothpick comes out clean when inserted in cake’s center. Rotate midway through baking period. Cool completely, wrap and place in refrigerator overnight to chill before cutting.
  2. Avocado-Chocolate Sponge Cake: 1. Beat the egg yolks at high speed of electric mixer along with the ¼ cup of sugar in a bowl until light yellow, thick and fluffy; beat in the avocado and vanilla extract and then add the melted and cooled chocolate to combine. Use a whisk beater beat on high speed the egg whites in a separate bowl until frothy, add in the cream of tartar and continue to beat until soft peaks form. Gradually add in the 2 tbsp. of sugar beat until stiff peaks form. Fold the egg whites into the avocado-chocolate mixture gently until incorporated, being careful not to over mix. 2. Spoon and spread the batter out evenly on a sheet pan that has been lined with parchment paper, greased and floured lightly, Baked in a 350º F preheated oven for 20 minutes or until cake springs back when touched lightly. Remove from oven, allow to cool. Cover with parchment paper and wrap until ready to use.
  3. Gilded Avocado–Peach Fruit Leather: 1. Place all the ingredient in a food processor and blend thoroughly until smooth and no chunks. Press mixture through a sieve and spread evenly across making a square shape onto a piece parchment paper that has been sprayed with some cooking spray. 2. Place into a baking pan and place in a 200º F preheated oven for 4 hours or until the fruit leather is no longer wet to the touch, firm, and dried looking. Remove for oven, allow it to cool. 3. Cut eight 2-inch circles and the cut out center circle ¾ inch from outside edge to create a hole in the disk. Brush on glitter covering both sides. Set aside.
  4. Avocado – Caramel Pistachio Gelato: 1. Scrape out the flesh of two avocados and place in the bowl of a food processor. Add the half n’ half, milk, creamer and sugar. Pulse the mixture until smooth. 2. Pour the mixture in an ice cream maker and churn until fluffy and thick. 3. Chop the reserved ½ of avocado into small pieces and add the caramel pistachio bits (prepared in the next step). Allow the machine to churn in these items for 1 minute. 4. Scrape out the gelato and place in a container with a lid and freezer until you are ready to serve.
  5. Caramel-Pistachio Bits: 1. Place the sugar in a small sauce pan and melt slowing over medium-low heat, but do not stir. When sugar turns to a golden brown and is melted to a liquid, add in the chopped nuts. 2. Quickly pour out the mixture onto a parchment lined pan that has been buttered lightly. Allow the caramel to cool and then chop into bits. Reserve 4 tsp. of the bits for plating.
  6. Avocado-Chocolate Raspberry Liqueur Truffles: 1. Place 1/3 cup of the melted chocolate in a bowl and allow it to cool. 2. Place the avocado in the bowl of a food processor and puree, add cocoa powder and pulse again, scraping down the sides. Add in vanilla extract and raspberry liqueur. Pulse again until smooth. Add the cooled melted chocolate to the avocado mixture and pulse until smooth. 3. Transfer to a small bowl; cover with plastic wrap and chill for several hours. 4. Using a small sized cookie scoop, scoop the mixture and roll by hand creating 8 even sized balls. Place on a piece of waxed paper and put in the freezer for at least 30 minutes; then coat the chilled balls in the reserved melted chocolate. Place in the refrigerator until time to plate.
  7. To assemble and plate each dessert: 1. Create two swirls using a tsp.: one in the raspberry sauce and the other in the melted chocolate placing them opposite each other to create the yin and yang design. 2. Dot the chocolate swirl with raspberry sauce and the raspberry swirl with bits of the caramel pistachio bits. 3. Cut a 2-inch shaped circle from the sponge cake using a round cutter. Place it on plate toward one side, and top with a 2-inch circle cut of the cheesecake. 4. Fill pipette with liqueur and insert into a truffle; place truffle atop the layered cake toward one side. 5. Lean a 1 ½ inch striped chocolate bar against the truffle. 6. Place a glided disk of fruit leather over the pipette resting on the truffle. 7. Scoop a large tbsp. sized quenelle of the gelato and place on opposite side of the plate from cheesecake. 8. Garnish with raspberries and mint. Serve immediately.

Egg Stuffers

Egg Stuffers

Yield: 6 servings

Phyllo Dough

  • 18 12-in. strips phyllo dough

Ingredients for Italian Filling

  • 10.5 oz.* eggs, beaten (6 large)
  • 2-3 oz. portions of turkey sausage patties, cooked and diced
  • 1/3 cup grape tomatoes, diced
  • 1/8 cup red onion, diced
  • 1/4 cup Asiago cheese, shredded

Ingredients for Western Filling

  • 10.5 oz.* eggs, beaten (6 large)
  • 1/4 cup diced tomato
  • 1 diced avocado
  • 1/4 cup pepper jack cheese, shredded
  • 1/2 cup smoked chicken breast, diced

Ingredients for American Filling

  • 10.5 oz.* eggs, beaten (6 large)
  • 1/4 cup bacon, cooked and chopped
  • 1/4 cup country sausage, cooked and diced
  • 1/4 cup roasted red potatoes, chopped
  • 1/4 cup cheddar and Swiss cheese, shredded

*If using frozen or liquid whole egg product.

Directions

  1. Using a 6-count 2 3/4 x 1 ½-inch muffin tin, prepare and bake 6 ”nests” using phyllo dough according to instructions on package.
  2. Over medium heat, cook eggs with other ingredients until no visible liquid egg remains.
  3. Portion cooked egg mixture into each phyllo nest. Serve immediately.

Note: Do not allow raw or cooked eggs to remain at room temperature for longer than one hour (including preparation and service time).

Triavore - Three ways to love avocado

Triavore "Three ways to love avocado"

This recipe has been provided to AEB as is by Avocados From Mexico

AFM

Yield: 12 servings

Ingredients

Avocado Crème Brulee

  • 16 egg yolks
  • 4 cups Heavy cream
  • 2 cups Milk
  • 2 cups brown sugar
  • 2 tsp vanilla extract
  • 2 tsp lemon zest
  • 2 Avocados From Mexico halved and creamed
  • 2 tbsp raw sugar

Avocado Chocolate Bacon Chili Cannoli

  • 2 cups ricotta
  • 2 cups marscapone
  • 1-1/2 Avocados From Mexico
  • 1 cup Heavy cream
  • 1-1/2 cups powdered sugar
  • 2 tsp orange zest
  • 2 tsp orange, juiced
  • 2 tsp vanilla extract
  • 2 tsp cayenne pepper
  • 16 slices of bacon, crisped
  • 2 cups chocolate
  • 2 tbsp shortening
  • 2 tbsp olive oil
  • 4 tsp powdered sugar
  • 20-24 cannoli shells

Avocado Chocolate Truffles

  • 4 Avocados From Mexico mashed
  • 3 cups chocolate melted
  • 2 cups almonds chopped
  • 4 tbsp Heavy cream
  • 4 tsp honey
  • 1 tsp almond extract
  • 1 tbsp butter, unsalted
  • 2 tbsp shortening

Method

  1. Avocado Crème Brulee: 1. Preheat oven to 325º F (162º C) 2. Beat egg yolks, brown sugar, and avocado until thick and creamy 3. In a sauce pan, pour cream, milk, vanilla extract, lemon zest, and stir until near boil. Remove from the heat and slowly stir into the egg mixture; beat until combined. Prior to placing the mixture in the ramekins, strain through a sift, making sure there are no chunks of avocado. In a double boiler, place mixture and stir until you get a silky texture. Remove mixture and pour into individual ramekins. 4. Place the ramekins into a large cake pan. Pour enough hot water to come halfway on the sides of the ramekins. Bake until golden brown and when the creme brulee has set. Remove from the water bath and refrigerator for an hour. 5. Prior to serving, coat the top with raw sugar and melt with a torch.
  2. Avocado Chocolate Bacon Chili Cannoli: 1. In a food processor, add avocado, orange juice, heavy cream, and blend until smooth. 2. In a large skillet, over medium-low heat, cook bacon until crispy. Remove from the skillet and set aside. 3. Combine chocolate and shortening; melt in a microwave and stir until smooth. 4. Dip cooked bacon into the chocolate and refrigerate. Once the chocolate has hardened, chop the chocolate covered bacon into small pieces. 5. In a large bowl, mix together ricotta, mascarpone, powdered sugar, orange zest, vanilla extract, and cayenne pepper. Fold in the avocado mixture, chopped bacon and place in a piping bag. 6. Fill the cannoli shells with the piping bag and dust with powdered sugar.
  3. Avocado Chocolate Truffles: 1. Place avocados, butter, honey, heavy cream in a food processor and blend until smooth. 2. In a bowl, place chocolate and shortening; melt in a microwave and stir until smooth. 3. Fold the avocado mixture and almond extract into the chocolate. 4. Cover with plastic wrap and refrigerate. 5. Line a cookie sheet with wax paper. Place chopped almonds in a flat plate for rolling. 6. With a small scoop, scoop out the avocado chocolate mixture and roll into balls. Roll the balls into the chopped almonds and place on the cookie sheet. 7. Chill in the refrigerator until ready to serve.

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