When you think of divinity, maybe you think back to your grandma’s kitchen at Christmastime, sitting at the kitchen table and laughing with family while she makes the pillowy candy. You might remember it sticking to your fingers as you take the first bite. Or maybe you’ve never had it before, but want to try it out and even make a new tradition of your own!
This recipe can be tricky to get right, so don’t be discouraged if it doesn’t turn out like you hoped after the first go – it’s just an excuse to make more candy! We heated this on one of our gas cooktops in our showroom and then beat with a hand mixer, but you can use a stand mixer too (and it might even be a lot easier, so try it out).
Divinity Christmas candy is a holiday classic, so don’t be afraid to give it a whirl and then come back and leave a comment letting us know how it went! You might just be making it for many years to come, and turning it into a brand new family tradition!
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup hot water
• 1/4 tsp. salt
• 2 egg whites
• 1 tsp. vanilla
•1/2 cup chopped walnuts (optional)
1. Combine first 4 ingredients in a 2 quart sauce pan. Cook and stir over medium heat until mixture comes to boiling. Using a candy thermometer, cook to hard ball stage (250 degrees) without stirring. Remove from heat.
2. Beat 2 egg whites until stiff. Pour hot syrup slowly over beaten whites, beating constantly at hight speed on mixer about 5 minutes. Add vanilla & beat until mixture forms soft peaks and begins to lose its gloss. Add chopped nuts if you wish.
3. Drop divinity from teaspoon onto a cookie sheet by pushing it off with another spoon. Allow to cool completely and enjoy.
Everyone has their own favorite way to cook the turkey for the holidays, creating the centerpiece for the festivities and traditions. Whether you have a tried-and-true way to prepare the bird, or experiment with something a little different every time, these three ways to cook a better turkey will take it to the next level.
Use a Roasting Rack
A roasting rack is the key to getting that crispy, even skin with juicy, tender meat hiding beneath. Place the bird on the rack to ensure it sits above the juices and allows the air in the oven to flow easily around it. Remember – you’re roasting the meat, not boiling it in its juices.
If you don’t have a roasting pan, you can improvise by setting the turkey on upside down ramekins or balls of foil in your pan. Do whatever works to lift it up and keep it out of the liquid.
Cook with Convection
Use convection if your oven has it, and don’t forget to drop the temperature recommended in the recipe by 25 degrees. With convection, the fan will distribute the heat more evenly around the oven so the turkey cooks from the outside in rather than from the bottom up. Convection will also give you a more moist bird since the moisture will also be recirculated.
If your oven does not have convection, make sure you pre-heat it well, and put an empty cookie sheet on the bottom rack with the turkey on the rack just above it. This little trick will help even the flow of heat.
Stop at 165 Degrees
It is critical to cook the turkey to the perfect temperature, and no higher. Turkey is done and safe to eat at 165 degrees Fahrenheit, and you can take it out of the oven at 160ºF and let it finish cooking naturally on the countertop.
Most turkeys come with a little red pop-up thermometer in them, which usually pop up when the turkey is at 180ºF. This temperature keeps the packing plant from the risk of anyone getting sick, but it also guarantees a dry, overcooked turkey, so don’t rely on it!
Many ovens come with temperature probes that you can plug in and use to set a target temperature. If your oven has this, use it to set the target temperature to 160ºF and don’t worry about setting a time. If not, go get a meat thermometer and use it.
When your turkey has reached its final temperature, take it out of the oven and let it rest for at least 20 minutes before serving – even up to an hour if you’re trying to synchronize the other dishes. Letting the bird rest is important, as it allows the heat to distribute itself evenly and the juices to reabsorb into the tissue. Instead of a puddle of liquid on the countertop, you’ll get moist, tender, and juicy meat.
For more information on cooking with convection, check out our blog post on the subject. Now that you have these three tricks up your sleeve, you can make this year’s turkey with confidence – and wow your friends and family in the process.
When the weather starts to turn colder, there’s only one food we crave: chili. A warm, hearty bowl-full is the perfect ending to any day, especially if you can curl up next to the fireplace with it in hand to enjoy your latest show. The only thing that can make it better is a yummy slice of cornbread – so never fear, we have recipes for both!
This white chicken chili has a little bit of a kick, but if you like an even spicier dish, you can always add more cayenne pepper or a dash of paprika. But, don’t forget the cornbread has peppers too, so you might be in for a hot meal.
We cooked everything up on the Bertazzoni Italian range, which is one of our favorites and one of the most beautiful products we carry. If you want to see it in person, make sure you come into our store to check it out. You could be making your next pot of chili on it!
White Chicken Chili
• 1 TB olive oil
• 4 skinless, boneless chicken breasts, cubed
• 1 onion, chopped
• 6 cups chicken broth
• 1 4 oz. can diced green chilies
• 2 tsp. garlic powder
• 2 tsp. cumin
• 1 tsp. dried oregano
• 1 tsp. dried cilantro
• 1/4 tsp. cayenne pepper
• 3 15 oz. cans cannellini beans
• 1 cup shredded monterey jack or pepper jack cheese
• chopped green onion & cilantro for garnish
1. Heat oil in a large pot over medium-high heat. Cook chicken and onion in oil for 4-5 minutes, or until onion is tender.
2. Stir in the chicken broth, green chiles, garlic powder, cumin, oregano, cilantro, and cayenne pepper. Reduce heat and simmer for 15 minutes.
3. Stir in the beans and simmer for 5 more minutes. Add the shredded cheese and stir until melted. Garnish with green onion and cilantro.
• 1/2 cup mayonnaise or miracle whip
• 1 4 oz. can diced green chilis
• 3 egg whites, lightly beaten
• 1/8 tsp. cayenne pepper
• 2 pkg. (8 1/2 oz. each) corn muffin mix
• 1 can (15 oz.) no- salt- added whole kernel corn, drained
• 1/2 cup chopped red bell pepper
1. Mix mayo, chilies, egg whites and pepper in a large bowl. Add remaining ingredients and pour into a greased 8X8 baking pan.
2. Bake at 400 degrees for 25 – 30 minutes or until golden brown.
Is there anything better than a warm, hearty meal on a crisp fall evening? Well, there are probably a few things, but not many! This beef stroganoff recipe is simple, fast, and addicting – you’ll be wanting to make it every night of the week! So don’t wait! Pick up some egg noodles and mushrooms and get started.
We made this dish on the GE Profile Series 36″ Induction Cooktop and it was great to not have to deal with the heat of a gas cooktop along with the steam rising from the meat and boiling water. If anything splashed out of the pan, it was easy to clean up both during and after cooking. To learn more about induction cooking and the differences between various types of cooktops, check out our post on 4 Reasons to Go With Induction Cooking.
This recipe makes 4-6 servings for the whole family, depending on how much you heap into a bowl – and we think you’ll want a big helping of this yummy beef stroganoff!
• 1 1/2 lbs. beef sirloin cut into thin strips
• 2 TB flour
• 1/2 tsp salt
• 3 TB butter
• 3 TB vegetable or olive oil
• 1/2 lb. fresh mushrooms, sliced
• 1/2 cup chopped onion
• 1 clove garlic
• 1 bag egg noodles
• 1/4 tsp paprika
• dash of pepper
• 3 TB butter
• 3 TB flour
• 1 can (10.5 oz) beef broth
• 1 cup sour cream
• 4 TB burgundy (or more broth)
1. In oil, sauté mushrooms in pan until starting to brown, then add onions and garlic and sauté until brown and fragrant. Remove from pan.
2. Coat strips of beef with mixture of 2 TB flour, 1/2 tsp salt, 1/4 tsp paprika, and dash of pepper in plastic ziplock bag. Brown beef quickly in butter and oil and remove from skillet.
3. Add remaining 3 TB butter to skillet with 3 TB flour and blend. Stir in broth and cook, stirring over medium heat until thickened. Return meat, mushrooms and onion mixture to skillet. Stir in sour cream and burgundy (or broth). Heat thoroughly and simmer to thicken sauce to desired creaminess. Serve immediately.
It’s that time of year – peaches are in season and going fast! We’re eating as many as we can while they’re at their best, so of course, we’re finding ways to sneak them into every recipe. These peach galettes sound fancy, but they’re essentially just mini peach pies that you won’t be able to get enough of!
These tarts are baked using the convection setting on your oven, which means air will circulate around the dish so the top, bottom, and sides are all getting cooked at the same temperature. If you want to know more about convection, check out our post 5 Tips to Cooking with Convection. We used the Wolf E Series 30″ Electric Oven with dual convection, and they turned out great!
This recipe makes four medium sized galettes, so feel free to double it for more (and trust us, you’ll want more). Remember to keep your butter cold for the most crumbly, yummy pie crust!
• 2 1/2 cups flour
• 3/4 cup cold butter
• Pinch of salt
• 2 tablespoons sugar
• 6 to 8 tablespoons ice water
Nothings says summer like a handful of juicy raspberries, and when they’re baked into a layer of chocolate and crumbly pie crust, even better! These chocolate raspberry pie bars are so delicious and so easy to throw together on a warm, slow afternoon.
These bars are baked with your oven on the convection setting, which means it will circulate air around the dish so the top, bottom, and sides are all getting cooked at the same temperature. If you’ve never cooked with convection before or want to learn more about it, check out our post 5 Tips to Cooking with Convection. We used the Wolf E Series 30″ Electric Oven with dual convection, as well as the Wolf 48″ Gas Range for this recipe, and it turned out perfect!
So what are you waiting for? Gather some raspberries from your garden or the local market, invite some friends over, preheat the oven, and start baking! These are sure to go fast once you take that first bite – before you know it, you’ll be making them all the time!
• 1 cup (2 sticks) softened unsalted butter
• 1/2 cup brown sugar, packed
• 2 cups flour
• 1/4 tsp. salt
• 1 cup dark chocolate chips (semi-sweet or milk chocolate can also be used)
• 1 can (14 oz.) sweetened condensed milk
• 1/4 tsp. vanilla
• 2 cups fresh raspberries
• melted chocolate to drizzle on top (optional)
1. Preheat convection oven to 350 degrees and generously spray a 9×13 baking pan with non-stick baking spray.
2. In an large bowl, by hand or using a mixer, blend butter with sugar, flour and salt until crumbly. Then press 1 3/4 cups of crumb mixture into prepared baking pan and bake for 12 minutes until lightly golden.
3. While the crust bakes, pour sweetened condensed milk in small sauce pan and add chocolate chips and vanilla. Stir over low heat until smooth.
4. Remove crust from oven and pour chocolate mixture over warm crust. Sprinkle remaining crumbs on top, then raspberries. Bake for 25-30 minutes. Drizzle melted chocolate on top and allow to cool before cutting into bars.
Ahhh, it’s that wonderful time of year when we all start spending time outside and grilling up a storm in our back yards! If you’re lucky, you have the room to install a full outdoor kitchen like this one to help you grill the perfect steak.
For most of us though, all we have to work with is a small patio or deck that may also be home to some dying potted plants and your air conditioner. So you need to find the best grill that fits your space and your budget. And, most importantly, you need to be able to grill “the perfect steak”!
In our quest to find the best method for cooking steak, we experimented with 4 different techniques. Our customers rated the flavor of the steaks and here are the results in order of their favorites:
*Sous-Vide(water bath) then sear
*Sous-Vide (steam oven) then sear
Sear then grill
Bake then sear
*Sous-vide is a french term meaning the food is sealed in plastic bag and placed in a water bath. The water is set to a specific temperature so the food cooks evenly and over a long period of time. This is a video showing the sous-vide process on a Monogram induction cooktop:
1. SOUS-VIDE (WATER BATH) THEN SEAR
We used our Monogram 36″ induction cooktop to prepare the steaks by putting them into airtight bags with a bit of butter and seasonings. We then set the water temperature in a large pot to 130 degrees, the target for a rare steak. The cooktop comes with a blue-tooth connected temperature sensor that immerses in the water and gives a reading to the cooktop. You will never over-cook your meat using this method. Then we fired up the sear burner on our Napoleon Pro 500 grill to 1200 degrees. Once the steak had been in the bath for 40 minutes, we seared it for 90 seconds per side. This steak was the clear winner, perfectly tender and juicy!
2. SOUS-VIDE (STEAM OVEN) THEN SEAR
Using the same idea but without the plastic bag, we put the next steak into our Wolf steam oven. We set the steam at 135, and plugged a temperature probe into the steak. Then we programmed the oven to cook the steak up to 130 degrees. Once it hit that temperature, we finished the steak in the same way with a 1200 degree sear on the Napoleon Pro 500 for 90 seconds per side. This method took second place and tasted fantastic, just not quite as tender as the winner!
3. SEAR THEN GRILL
Starting with salted and peppered room temperature steaks, we seared them at 1200 degrees for 90 seconds per side. We then finished them at 350 degrees in the main compartment of the Napoleon 500 grill, cooking them to an internal temperature of 135 degrees. We let them rest for 5 minutes before cutting into them. The steaks were delicious and juicy!
4. BAKE THEN SEAR
Using our G.E. Profile convection oven, we set a temperature probe in the meat to a target temperature of 130 degrees, and baked the steaks at 180 degrees. We finished these off at 90 seconds per side on the Napoleon pro 500 sear burner. Much better tasting than just throwing a cold steak onto the grill!
We hope you’ll try all four of these methods and find the one that helps you create your “perfect steak”!
You can check out all of our grills in action Saturday, April 29th during our grilling season kickoff event. We carry Broil King,Napoleon, Lynx, Coyote, Viking and Wolf grills. Hope to see you there!
Also, look for our television grilling segments: Thursday, April 27th on the ABC Midday news at 11am; Friday, April 28th on Good Things Utah at 9am; and Friday, April 28th on Fox 13 Midday news at 11am.
We always have so much fun cooking with Nicea on ABC’s Midday News! Today we made some easy Christmas fudge that is great to give as gifts or to serve at your holiday gatherings.
Easy Christmas Fudge
4 cups sugar
1 stick of butter
1 can evaporated milk
1 large Hershey bar broken up(7oz.)
1 pkg. milk chocolate chips (12oz.)
2 cups miniature marshmallows
2 cups chopped walnuts
1 tsp. vanilla
Combine butter, sugar, and evaporated milk in a pot and bring to a boil. Continue at a medium boil for 7 minutes. Remove from heat and slowly stir in the rest of the ingredients. Pour into a grease 9X13 pan and allow to cool. Cut into squares to serve or give as gifts. This fudge freezes really well.