Boozy Cherries Jubilee
Old school never goes out of style with this boozy twist on a classic, featuring rum, sweet cherries, creamy ice cream and a flaky crust garnish.
Ingredients
Scale
- 9 Portions #05433 Chef Pierre® Cherry Cobbler
- 9 Scoops Vanilla ice cream
- ¼ lb Unsalted butter
- 1 Lemon, zested into strips and juiced
- 2/3 cup Golden rum
- Powdered sugar, as needed
Instructions
- Preheat convection oven with tray on middle rack to 350° F.
- Unwrap cobbler, discard cover and bake for 70 minutes until filling boils and top crust is golden.
- Let cool at least 1 hour; remove top crust and reserve.
- Portion ice cream into medium-sized bowls and store in freezer. This can be done ahead.
- Portion nine 1-cup servings of cobbler, including some of the bottom crust, into a large sauté pan.
- Over medium-high heat, bring to simmer with unsalted butter, stirring often.
- Add lemon zest and lemon juice. Stir well.
- Add rum and using a long match, ignite the rum and let burn for 8-10 seconds. Stir to incorporate.
- Portion cobbler mixture over ice cream and garnish with reserved cobbler crust and powdered sugar.
Notes
Cookies & Cream Pie Cannoli
Chocolate-dipped cannoli shells filled with ricotta-infused cookies & cream pie. Garnished with chocolate chips and whipped topping.
- Yield: 6 1x
Ingredients
Scale
- 6 1 oz cannoli shells, prepared
- 2 Slices #09298 Chef Pierre® Crème de la Cream Cookies & Cream Pie
- 1 cup + 2 tbsp Semi-sweet chocolate chips
- 20 oz Ricotta cheese
- ¾ cup Powdered sugar
- Whipped cream for topping
Instructions
- Remove cannoli shells from packaging; thaw if frozen.
- Remove pie from packaging; portion two slices into a mixing bowl.
- Using a double boiler over medium heat, melt chocolate chips and transfer to squeeze bottle.
- Using squeeze bottle, garnish melted chocolate onto wax paper. Cover and chill.
- Add ricotta cheese and powdered sugar to bowl with pie slices. Mix well while breaking down crust to small pieces. Transfer mixture to piping bag.
- Pipe mixture into cannoli shells, alternating ends when filling.
- Plate the filled cannoli and garnish with chilled prepared chocolate, chocolate chips and whipped topping.
Notes
Smokehouse Apple Pie
Cheddar and bacon smoked in-house offer a savory complement to fresh baked apple pie.
- Yield: 8 1x
Ingredients
Scale
- 1 Whole #09270 Chef Pierre® Apple Unbaked Hi-Pie®
- 1 cup Cheddar cheese, shredded
- 3 Applewood smoked bacon strips, prepared
- ¾ cup Apricot preserves
- 1 tbsp Hot water
Instructions
- Remove pie from packaging and thaw at room temperature for 1 hour.
- Preheat convection oven at 350° F with sheet pan on middle rack.
- Starting inside of the crimped crust, cut through the top crust around the pie and remove the top.
- Combine the apples in the pie with the cheddar cheese.
- Chop the prepared bacon and evenly distribute onto apple-cheese mixture.
- Break apart removed pie top into medium-sized random pieces (silver dollar size).
- Place dough pieces evenly on top of apple mixture. Place pie on preheated sheet pan and bake for 50 minutes, rotating 180° after 30 minutes.
- Combine apricot preserves and hot water and brush mixture over pie crust. Return pie to oven for 10 more minutes.
Notes
With efficiency and grace, yogurt is stealing the spotlight on menus worldwide. Gone are the days when yogurt was only served with breakfast or as a healthy snack. As Canadians continue to crave global cuisine, this smooth operator is here to stay.
Already a dominant presence for breakfast, yogurt is a natural in all menu dayparts and well beyond a traditional tzatziki.
Greek yogurt, for instance, with its creamy, dense texture, is an excellent substitute for many ingredients; having — in some cases — less fat and more protein than other ingredients is a bonus. Yogurt provides a fresh, tangy pop of flavour in your favourite recipes.
| Original Ingredients | Replace with | Applications |
| Mayonnaise | Mayonnaise 1 part mayo and 3 parts Greek yogurt |
Dips, salad dressing, creamy salads |
| Sour cream | Plain | Fajitas, coleslaw, baked potatoes |
| Ice cream | Vanilla | Cake or pie topping |
| Cream | 1 part cream and 3 parts Greek yogurt | Soups, sauces, mashed potatoes |
| Cream cheese | 1 part cream cheese and 1 part Greek yogurt |
Icing and cheesecake |
| Cream cheese | Plain | Dips and spreads |
| Oil | 1 part oil and 2 parts Greek yogurt |
Cake batter, muffins, scones, pancakes |
Yogurt is confidently offering versatility in your kitchen, one dollop at a time.
Recipes
PrintFried Chicken Breast with Greek Yogurt and Saffron
Ingredients
Scale
- 500 g lean chicken fillet
- 500 g Krinos plain greek yogurt
- 200 g wheat flour
- 1 garlic clove diced
- ½ tbsp saffron
- 1 tbsp paprika
- 3 tbsp Krinos extra virgin olive oil
- ½ lemon juiced
- ½ tbsp ground mint
- salt and pepper to taste
Instructions
- Wash chicken fillet thoroughly and chop into bite sizes.
- Mix yogurt, garlic, paprika, salt, pepper and mint. Dissolve saffron in ¼ cup of water and add to mix. Stir well. Once mix has colour from the saffron, add chicken and mix well.
- Cover bowl and refrigerate for 1 hour. Remove chicken from fridge, cover in flour and put in pan with hot olive oil. Fry until chicken is golden brown.
Notes
Stuffed Peppers with Ground Beef & Yogurt
Ingredients
Scale
- 6 large red peppers
- 500 g lean ground beef
- 2 onions
- 5 tbsp Krinos extra virgin olive oil
- 4 garlic cloves diced
- 1 tbsp Krinos oregano
- 250 g diced tomatoes
- 350 g Krinos plain greek yogurt
- Salt and pepper to taste
Instructions
- In a skillet, heat olive oil in medium to high heat. When the oil is hot add the garlic and onion, sauté until golden.
- Add ground beef along with oregano, salt, pepper and tomatoes. Stir well for 5 minutes.
- Add 2 cups of water and let cook for 15 minutes in medium heat. Once the water is absorbed remove from heat, add yogurt and mix well.
- Meanwhile, remove stems from the peppers leaving a small part attached to the pepper to use as lid.
- Stuff the peppers with the mix and place them in tray. Any remaining mix can be placed between the peppers.
- Add two cups of water in the tray. Cook for 1 hour at 400°F. For the first 40 minutes cover the tray with aluminum foil, remove foil for the last 20 minutes.
Notes
Potato Salad with Greek Yogurt Sauce
Ingredients
Scale
- 4 large potatoes
- 4 tbsp dijon mustard
- 200 g Krinos greek yogurt
- 1 tbsp apple vinegar
- 2 tbsp finely chopped dill
- salt and pepper to taste
Instructions
- Bring potatoes to boil, cook until tender.
- In a bowl, mix mustard and yogurt.
- Cut potatoes into medium sized cubes and drizzle with apple vinegar. Combine sauce with potatoes, mix well. Add salt and pepper if desired. Add dill and serve.
Notes
Potato Salad with Greek Yogurt Sauce
Ingredients
Scale
- 4 large potatoes
- 4 tbsp dijon mustard
- 200 g Krinos greek yogurt
- 1 tbsp apple vinegar
- 2 tbsp finely chopped dill
- salt and pepper to taste
Instructions
- Bring potatoes to boil, cook until tender.
- In a bowl, mix mustard and yogurt.
- Cut potatoes into medium sized cubes and drizzle with apple vinegar. Combine sauce with potatoes, mix well. Add salt and pepper if desired. Add dill and serve.
Notes