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Recipe Friday: Indulgence Redefined
Recipe Friday: Indulgence Redefined
September 13, 2024
14 Min Read
A source of pleasure, ritual, and community, indulgence is something to take seriously – and personally. With the reimagination of indulgence today, it’s all about YOU! With our lived experiences varying from one person to the next, and directly impacting our cravings, bold, exciting, nuanced flavors come in all shapes and forms.
Check out these recipes from McCormick for Chefs.
Cinnamon Cereal Milk Punch Cocktail
Yield: 5
A nostalgic take on beloved cereal milk, this smart twist on Newstalgia puts the trendy mixology technique of milk washing to delicious use. Add cinnamon square cereal milk to a mixture of warming spices, tea, apple cider, and bourbon, to experience a complex, richly textured cocktail that truly takes happy hour to the next level.
Ingredients for Cocktail Base
2¼ cups water
3 ea. Orange Pekoe tea bags
2 ea. cinnamon sticks, toasted, broken into pieces
2 ea. cloves, whole, toasted
1½ tsp coriander seed, toasted
1 ea. clove star anise
2 cups crunchy cinnamon square cereal, plus more to garnish
1 cup apple cider
½ cup rresh peach, coarsely chopped
¾ cup bourbon
¾ cup dark rum
½ cup sugar
¼ tsp salt
1 tsp Lactic Acid Powder
Peel of 1 ea. medium orange
Method
In a saucepan, bring water to a boil. Remove from heat and let stand 5 minutes. Add tea bags; steep three minutes. Remove and discard tea bags. Set aside.
Place cinnamon sticks, cloves, coriander, and star anise in spice grinder (or clean coffee grinder). Pulse until coarsely ground. Place tea, spice mixture, and all remaining cocktail base ingredients in cambro, stirring to mix well. Cover and refrigerate two hours.
Ingredients for Milk Clarification Liquid
2½ cups whole milk
2 xups crunchy cinnamon square cereal
2 T cinnamon, ground
Method
In a saucepot, bring milk to a simmer. Add cereal and ground cinnamon to hot milk, stirring to combine. Remove from heat and let cool. Transfer to cambro. Hold refrigerated.
To Assemble
Once both liquids are chilled strain orange pekoe tea base through fine mesh strainer into Milk Clarification Liquid. Let mixture stand at room temperature without stirring for up to one hour (mixture will begin to curdle within a few minutes).
Strain clarified drink through fine-mesh strainer lined with a coffee filter (this may take several minutes). Hold clarified cocktail refrigerated until service.
In a cocktail shaker filled with ice, vigorously shake 4 oz (125 ml) cocktail mixture per serving. Strain and garnish with whipped cream and crushed cinnamon cereal.
Loaded Crispy Kale Chips
Yield: 8
Dipped in a spiced chickpea flour mix and baked or fried to a crispy crunch, these irresistible kale chips prove that nuanced flavors, including plant-based ones, can be craveable and delicious. Finish with a drizzle of each - mango-tamarind chutney and cool black salt yogurt - and a pop of pomegranate and sesame seeds to really dial up the purposeful layers of flavor in every bite.
Ingredients for Black Salt Yogurt Sauce
1 T water
1 ea. container (5 oz) Greek yogurt, plain
1 T honey
⅛ tsp black salt
Method
Mix yogurt, honey, 1 tablespoon water and black salt in small bowl until blended. Cover and refrigerate until service.
Ingredients for Mango Tamarind Chutney
3 T prepared mango chutney
1 T plum sauce
1 T tamarind paste
Method
Mix chutney, plum sauce and tamarind paste in separate small bowl. Cover and refrigerate until service.
Ingredients for Crispy Kale
8 cups Tuscan Lacinato kale, washed well, stems removed
1½ cups chickpea flour
2 T corn starch
1 tsp Garam Masala seasoning
½ tsp garlic powder
½ tsp Amchur (mango powder)
½ tsp salt
2 cups water
Oil, for frying
Method
Pat kale dry with paper towels. Cut into strips about two inches wide. Mix flour, corn starch, Garam Masala, garlic powder, amchur and salt in large bowl. Add 2 cups of the water, whisking until well blended. Let stand two minutes.
Heat deep fryer to 375°F. Toss kale with prepared batter to coat. Working in batches, transfer kale to strainer; allow excess batter to drain off, about one minute. Place drained kale in fryer basket, being sure not to overfill—kale should be loose, not packed in basket.
Fry kale until crispy and edges are lightly browned, tossing halfway through cooking and separating with tongs as needed. Repeat process, coating and frying remaining kale as directed.
Ingredients for Garnish
2 ea. plum tomatoes, seeded and chopped
½ cup white onion, finely chopped
1 ea. container (4 oz) pomegranate arils
1 T sesame seeds, white
1 T sesame seeds, black
To Serve
Arrange Crispy Kale on a large serving platter. Top evenly with onion and tomato. Drizzle with yogurt sauce and chutney. Sprinkle with pomegranate and sesame seeds. Serve immediately.
Edible Peanut Butter Cookie Dough
Yield: 6
Prepare for full-on snack attack mode with this all grown-up, 100% plant-based edible protein cookie dough. Made with an oat flour and peanut butter complete meal base, and topped with a tart cherry jam, bite after delicious bite delivers major PB&J vibes.
Ingredients for Edible Peanut Butter Cookie Dough
½ cup peanut butter, all natural
¼ cup maple syrup
¾ cup oat flour
¾ tsp kosher salt
2 T light brown sugar
1 T vanilla extract
¼ cup puffed rice cereal
¼ cup chocolate chips
Method
Mix all ingredients except puffed rice cereal and chocolate chips in a bowl. Fold in puffed rice cereal and chocolate chips. Hold for service.
Ingredients for Tart Cherry Jam
8 oz fresh or frozen sour cherries, puréed
1 oz fresh lemon juice
⅔ cup light brown sugar
½ tsp kosher salt
½ tsp crushed red pepper
¼ tsp coconut extract
Method
Place puréed sour cherries, lemon juice, light brown sugar, salt, and crushed red pepper in a small saucepan over medium heat. Bring to a boil. Reduce to simmer; cook until temperate reaches 225°F. Remove from heat and allow to cool slightly. Whisk in coconut extract.
To Serve
Scoop two portions of cookie dough using #60 scoop into a mini jar or a small bowl, stacking one on top of the other. Drizzle with jam.
Jerk Braised Short Ribs With Cheesy Grits
Yield: 10
Cooked in an aromatic spice blend to fall-off-the-bone doneness, Jerk marinated short ribs are served over rich, cheesy grits in this Caribbean and Southern inspired dish - proof indulgence comes in all shapes and forms.
Ingredients for Jerk Marinade
1 ea. medium yellow onion, rough chopped
6 ea. scallions, rough chopped
2 ea. small scotch bonnet peppers, stems removed
1 T Gourmet Garden ginger stir-iun paste
1 T Gourmet Garden garlic stir-in paste
2 T light brown sugar
2 T honey
2 T soy sauce
¼ cup lime juice
1 T thyme leaves
2 T ground cinnamon
1 T ground allspice
2 tsp ground black pepper
1½ tsp ground nutmeg
Method
Combine all marinade ingredients in bowl of food processor; process until smooth. Hold marinade for later use.
Ingredients for Short Ribs
4 lbs bone-in short ribs
½ cup vegetable oil, divided
2 tsp salt
1 tsp ground black pepper
4 cups beef stock, divided
Method
Heat oven to 350°F. Coat short ribs with ¼ cup oil. Season with 2 tsp salt and 1 tsp ground black pepper. Heat remaining ¼ cup oil in Dutch oven on medium-high heat. Sear short ribs in batches, about two to three minutes on each side, until well browned on all sides. Remove from pot.
Drain oil from pot. Add jerk marinade. Sauté one minute, whisking constantly to prevent burning.
Add 3 cups of the beef stock; mix until fully combined. Bring to boil. Return short ribs to Dutch oven. Cover. Transfer to oven.
Braise two hours. Reduce oven temp. to 325°F. Braise 30 to 35 minutes longer, or until ribs are tender and falling off bone.
Ingredients for Cheesy Grits
3 cups chicken stock
2 cups heavy cream
1 cup corn grits
½ cup sharp cheddar cheese, shredded
½ cup parmesan cheese, grated
1½ tsp salt
½ tsp ground black pepper
3 T butter, sliced
Method
Mix chicken stock and heavy cream in saucepan on medium-high heat. Bring to boil. Gradually whisk in grits. Return to boil and reduce heat to medium-low. Cover. Cook 10 to 15 minutes, stirring occasionally.
Once all the liquid has been absorbed and grits are soft and tender, stir in cheeses. Season with kosher salt and ground black pepper. Stir in butter until completely melted. Hold hot for service.
To Serve
Remove ribs from Dutch oven. Transfer to plate. Skim any excess fat from top of sauce. Whisk remaining beef stock into sauce in pot. Bring to boil; reduce three to five minutes.
Serve Short Ribs over hot Grits. Spoon jerk sauce over top. Garnish with sliced scallions and sprigs of fresh thyme.
Pabana Creamsicle Trifle
Yield: 8
A throwback to trifles of years gone by, this tropical work of art wistfully layers creamy and fruity elements with a fresher, bolder take. From the refreshing mango jelly to decadent caramelized banana and passionfruit cream, lemony mascarpone, and vanilla butter cake, every bite delivers in this dreams-do-come true dessert.
Ingredients for Mango Jelly Layer
1 ea. package (3 oz) mango gelatin
Method
Prepare mango gelatin as directed on package. Pour mixture evenly into eight mini trifle dishes or coupes. Cover with plastic wrap, laying plastic directly on surface of gelatin. Refrigerate as directed until firmly set.
Ingredients for Caramelized Pabana Curd
⅓ cups granulated sugar, divided
½ cup plus 1 T butter, unsalted, divided
2 tsp vanilla extract,
½ tsp sea salt, Mediterranean fine grind
4 ea. large egg yolks
1 ea. large egg
⅔ cup passionfruit puree
2 ea. small ripe bananas, peeled and chopped
Method
Cook 1⅓ cup (75 ml) of the granulated sugar in saucepan on medium heat about three to four minutes, until deep golden brown, stirring occasionally. Remove from heat. Stir in 1 T of the butter, vanilla, and salt until well blended. Cool completely.
Whisk remaining 1 cup (250 ml) sugar, egg yolks and whole egg in heat-proof bowl. Set aside. Mix passionfruit puree and remaining ½ cup (125 ml) butter in medium saucepan. Cook and stir on medium heat until butter has melted. Remove from heat. Whisk 3 T (45 ml) of the warm passionfruit mixture into the egg mixture, beating until blended. Gradually add remaining passionfruit mixture, whisking constantly until completely combined. Return mixture to saucepan. Cook on medium heat, stirring constantly, about five to seven minutes or until thickened and temperature reaches 180°F (80°C). Strain through a fine mesh strainer into blender container. Add cooled caramel and banana. Cover. Blend on high speed until smooth, with center of cover removed to allow steam to escape (cover with kitchen towel to prevent splatter). Place curd in clean bowl. Cover with plastic wrap, pressing so plastic lays directly onto surface of curd. Refrigerate at least two hours to set.
Ingredients for Mascarpone Cream
2 ea. containers (8 oz each) mascarpone cream
½ cup confectioners' sugar
1 tsp lemon extract
⅔ cup heavy cream
Method
Beat mascarpone, confectioners' sugar and extract in stand mixer fitted with whisk attachment. Mix on medium speed until well blended. Add heavy cream and beat on medium-high until light and fluffy. Cover and refrigerate until ready to assemble.
Ingredients for Assembly
1 cup banana, chopped
1 cup pineapple, chopped
1 cup mango, chopped
1 cup papaya, chopped
1 ea. package (16 oz) prepared pound cake, cut into 1-inch chunks
To Assemble
Mix all ingredients for fruit salad in medium bowl. For each mini trifle, spread 2 T (30 ml) the mascarpone cream over the set mango gelatin. Top with a couple pound cake cubes. Spoon 2 T (30 ml) of chilled curd over pound cake, then top with 2 T (30 ml) of the fruit salad. Repeat layers, starting with mascarpone and ending with fruit salad. Repeat for each remaining trifle. Serve immediately or cover tightly and refrigerate until service.
Poutine French Dip Sandiwch
Yield: 6
A symbol of Québécois and Canadian cuisine, poutine is a humble dish of French fries topped with cheese curds and rich brown gravy, with variations ranging the likes of fast food and gourmet restaurants. In an ode to flavor maximalism, poutine is reinvented in hot steak sandwich format - sirloin roast is sliced and doctored up with horseradish spread, cheese curds, and dipping sauce for max indulgence.
Ingredients for French Dip Sandwich
½ cup Worcestershire sauce
¼ cup sherry vinegar
¼ cup light brown sugar, packed
3 T beef stock
1 T sea salt, Mediterranean fine grind
1 T ground black pepper
1 T onion powder
1 T garlic powder
1 tsp rosemary leaves
1 tsp thyme, ground
3 lbs beef sirloin roast
2 ea. (16-inch) baguettes, cut in thirds on a bias, split lengthwise
Method
Mix Worcestershire sauce, vinegar, brown sugar, stock and spices in bowl until well blended. Place sirloin in large resealable plastic bag. Add marinade. Seal bag and turn to coat well, massaging marinade into meat. Refrigerate at least one hour or overnight for more flavor. Remove meat from marinade. Discard any remaining marinade.
Preheat oven to 375°F. Place sirloin in large roasting pan. Roast 45 minutes to one hour, until tender and internal temperature reaches 145°F. Let stand 15 minutes. Transfer to cutting board and cut across the grain into very thin slices. Hold hot for service.
Ingredients for Horseradish Spread
½ cup mayonnaise
½ cup sour cream
2 T horseradish, prepared
1½ tsp chives
Method
Mix all ingredients for the horseradish spread in small bowl. Hold refrigerated for service.
Ingredients for Poutine Toppings
½ lb (8 oz) cheese curds
½ ea. package (from 32-oz bag) French fries, prepared crispy
Ingredients for Au Jus
4 cups brown gravy, prepared
2 T Worcestershire sauce
¼ cup beef stock
¼ tsp onion powder
¼ tsp garlic powder
Method
Bring gravy to simmer in saucepan. Stir in stock, Worcestershire sauce, onion and garlic powder until blended and heated through. Hold hot for service.
To Assemble
Place baguettes, cut sides up, on sheet pan. Dip sliced beef into the Au Jus. Layer bottom halves of baguette with sliced beef. Top with cheese curds. Broil just until cheese is melty and top halves of baguettes are toasted. Top beef with crispy fries. Spread horseradish spread evenly on cut side of top half of baguette and place on top of sandwich. Cut each sandwich in half on a bias. Serve with remaining Au Jus on the side for dipping.
Sloppy Joe Vol-Au-Vent
Yield: 16
The nostalgic but trendy Vol Au Vent (a retro, hollow, pastry snack) maximalizes on flavor with a decadent Sloppy Joe ragu filling. By braising, roasting and stewing beef and pork with a variety of spices, ingredients reach their full potential, catapulting the classic Sloppy Joe to the next level.
Ingredients for Sloppy Joe Seasoning
2 T paprika, smoked
2 T cumin, ground
1½ tsp ground mustard
1½ tsp ground black pepper
1½ tsp chili powder
1½ tsp celery seeds
1½ tsp parsley flakes
1½ tsp thyme leaves
1½ tsp oregano leaves, Mediterranean style
1 tsp sea salt
Method
Mix all ingredients for seasoning in bowl, set aside.
Ingredients for Ragu
4½ lbs vine ripe tomatoes, stems removed and tops scored crosswise
3 ea. medium yellow onions, peeled and cut into wedges
3 ea. medium heads fresh garlic, papery peels removed and cut in half crosswise
5 T olive oil, divided
1 T plus ½ tsp sea salt
½ tsp ground black pepper
1½ lbs beef stew cubes
1 ea. can (14½ oz) tomatoes, diced
1 lb ground pork
1 lb ground beef
Method
Heat oven to 400°F. Drizzle whole tomatoes, onion and garlic with 3 T of the olive oil and sprinkle with ½ tsp each salt and pepper, tossing to coat. Place in roasting pan. Roast 45 minutes to one hour, until browned and very tender.
Toss stew meat with 1 T of the remaining olive oil and half of the Sloppy Joe Seasoning. Massage seasoning into stew meat, turning to coat evenly. Let stand 10 minutes.
Once vegetables are done roasting, heat remaining 1 tablespoon oil in large saucepan on medium-high heat. Add stew meat and brown on all sides. Add roasted vegetables, squeezing garlic bulbs to release cloves only into pot (discard peels). Roughly smash tomatoes, onion and garlic. Stir in diced tomatoes and remaining Sloppy Joe Seasoning. Reduce heat; simmer one hour.
Brown ground beef and pork. Drain fat. After Ragu has simmered one hour, stir browned ground beef and pork into saucepan. Simmer on medium-low heat two-and-a-half to three hours longer, until thickened. Stir in remaining 1 T (15 ml) salt. Hold hot for service.
Ingredients for Vol-Au-Vents
4 ea. packages (17.3 oz each) puff pastry sheets, thawed (8 sheets)
2 ea. eggs , beaten
Method
Heat oven to 400°F. Unroll puff pastry sheets onto lightly floured work surface. Use a five-inch round cutter to cut 4 circles from each dough sheet, for a total of 32 circles. Place 16 of the circles on parchment-lined sheet pans. Brush edges with beaten egg. Use a three-inch round cutter to punch holes in the center of the remaining 16 circles, separating rings from center piece. Place rings over top of each pastry circle on baking pan. Pierce dough all over with a fork. Place center dough rounds on separate parchment-lined sheet pan. Brush all pastry dough with beaten egg. Chill 20 minutes.
Bake 15 to 20 minutes or until pastry is puffed and golden brown.
Ingredients for Breadcrumb Topping
½ cup 'Njuda paste
1 T olive oil
1 cup panko breadcrumbs
Grated pecorino cheese, for garnish
Method
Heat oil in skillet on medium-high heat. Add ‘Nduja paste and break apart. Cook until softened and deep red in color. Add panko, stirring to mix well. Cook and stir just until panko is golden brown. Drain excess oil. Cool slightly.
To Serve
Stir ragu, breaking up large chunks of meat into bite-size shreds. Place Vol-au-Vent shell on serving plate. Fill with about 1 cup of the Sloppy Joe Ragu and top with breadcrumb topping, Pecorino cheese and small pastry round to serve.
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