Crabmeat Ryes Recipe

Prep Time: 10 minutes

Cook Time: 3 minutes

Difficulty: Easy

Looking for a quick and easy appetizer? Look no further. This easy and elegant appetizer, featuring crab and Cherchies® new Brush ‘n Broil Sauce, is perfect for last-minute guests.

You will want to add this tasty to your recipe collection.

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Ingredients

• 1 can (61⁄2 oz.) crabmeat (Use fresh crabmeat when available.)

•  1⁄2 cup mayonnaise

• 1 TBSP. fresh lime juice

• 1 TBSP. Cherchies® Brush 'n Broil Sauce

• paprika to taste

• rye bread rounds

• 1 TBSP. green onion tops, finely chopped

Preparation

Drain and flake crabmeat with your fingers and set aside. Put all remaining ingredients in a blender. Blend for 20 seconds, mixing well. 

Put crab meat in a bowl and add blender sauce. Mix well. Spread thickly on whole wheat or rye bread rounds. Sprinkle with paprika.

Place under a hot broiler for about 3 minutes or until the crabmeat starts to brown. Serve immediately.

Pepper Steak Stir Fry Recipe

Peppered Steak Stir Fry Recipe

Prep Time:  10 Minutes (Plus 2 hours of marinade time)
Cook Time: 30 Minutes
Difficulty: Easy

We are excited to reintroduce one of our most requested products of the past, Cherchies® Brush ‘n Broil Sauce! This specialty non-ketchup sauce, Brush ‘n Broil, is like none other, a mildly hot sauce made with olive oil and a rich blend of spices and natural flavors. Grill, Broil, and sauté meat, seafood, chicken, pork, and vegetables with this unusually flavorful sauce. It makes an excellent marinade, dip, stir-fry sauce, and more! 

This mouth-watering peppered steak stir fry recipe, featuring Cherchies® NEW Brush ‘N Broil Sauce, is easy to make, will not disappoint in flavor, and is a recipe you will come back to again and again on those busy nights. Stay tuned for more delicious recipes featuring our newest addition, Cherchies® Brush ‘n Broil Sauce.

What would you make with this flavorful sauce?

Thanks for stopping by:) Comment below if you have made this delicious recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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Ingredients: 

• 1 lb. boneless round steak

• 1/2 cup Cherchies® Brush 'n Broil Sauce

• 1 tsp. sugar

• 2 large green peppers, cut into 1/4-inch strips (we used red and green peppers for a prettier presentation)

• 4 servings of hot-cooked rice

• Toasted sesame seeds or chopped scallions (optional for garnish)

Preparation 
Slice steak across the grain into 1/4-inch strips.  Place in a shallow bowl and set aside.  Mix sugar, Brush 'n Broil, and pour over steak strips.  Cover and refrigerate for at least 2 hours.

Using a wok or skillet, stir-fry meat for 2 to 3 minutes.  Reduce heat and add peppers.  Cook for an additional five minutes until the peppers are crisp/tender.

Garnish with toasted sesame seeds or chopped scallions for a beautiful presentation. Serve over rice.

Saucy Barbequed Beef Recipe

Prep Time: 15 minutes

Cook Time: 3 1/2 hours

Difficulty: Easy

This hearty beef dish is slow-cooked on the stovetop in a Dutch oven. Serve it with your favorite biscuits or rolls.

Ingredients

• 1-2 lb. beef chuck roast

• 1 can (8oz.) tomato sauce

• 1 can (10 1/2 oz.) consomme, undiluted

• 2 TBSP. Cherchies®Brush and Broil Sauce

• 1 large onion, chopped

• 1 cup catsup

• 2 TBSP. Cherchies® Pretty Peppers

• 1/4 cup cider vinegar

• 1/2 cup chili sauce

• 1/4 cup orange marmalade

• 1 1/2 TBSP. Cherchies®Lem'n Dill Seasoning Blend

• 2 TBSP. Orange Juice Concentrate

• 2 tsp. chili powder

Preparation

Bring the roast to a boil in a Dutch oven with enough water to cover it.  Reduce heat to a simmer.  Cover and cook for an hour. 

Remove the cover and cook for an additional hour over low heat.  Drain.  Remove and discard all fat (and bone) from the roast. 

While still warm, cube the meat and set aside.  Combine the rest of the ingredients in the Dutch oven.  Stir the sauce while bringing it to a boil. 

Add the cubed meat to the sauce, reduce heat, and simmer uncovered for 1 to 1/2 hours.  Serve with your favorite biscuit or rolls.

Mardi Gras King Cupcake Recipe

Mardi Gras King Cake Cupcakes Recipe

Prep Time: 10 minutes

Cook Time: 15 minutes

Difficulty: Easy

Originally posted in 2019.

Happy early Fat Tuesday, everyone! 

Did you know? Fat Tuesday (Mardi Gras) is the day before the Christian Lenten fasting season (Ash Wednesday) begins. "Because Lent is a time of fasting for Christians, the days leading up to Ash Wednesday provide the last opportunity for feasting (including simply eating forbidden items) until Easter. Traditionally it is a time dedicated to eating large quantities of sweets, cakes, and other meals usually not eaten during Lent". -https://en.wikipedia.org/wiki/Fat_Thursday.

"The cake" (the King Cake) for Mardi Gras is usually a ring-shaped, yeasted confection with cinnamon and sugar swirled throughout the batter, white icing on top, and sprinkles of gold (power), purple (justice), green (faith) colored sugar as garnish (mardigrasneworleans.com). And, "each king cake has a tiny plastic baby inside. The lucky person who receives the slice of cake with the baby has the next king cake party (or brings the next cake for the office)".-https://www.mardigrasneworleans.com/history/king-cakes.

Pretty cool, huh?

I tend to "bend the rules" in cooking, and my "take" on this New Orleans classic confection, is a cinnamon-swirled vanilla cupcake filled with apple butter, dolloped with a creamy buttercream frosting, and adorned with the traditional colors of Mardi Gras (gold, purple, and green). In our version, the apple butter filling (Cherchies® Apple Butter Spread) replaces the baby. (However, if you plan on bringing these tasty treats to a Mardi Gras party, by all means, add a plastic baby to one of the cupcakes! Or, for Easter, add a jelly bean and create a new tradition).  

To celebrate Fat Tuesday in style, make this tasty Mardi Gras King Cupcake Recipe, a delightfully moist vanilla cupcake filled with cinnamony apple butter and topped with creamy buttercream icing. Change the decorations, and you have the perfect cupcake to celebrate any occasion*.  

Thanks for stopping by:) Comment below if you have made this delicious recipe. Come back again for more family-tested recipes, entertaining ideas, and cooking tips using all our favorite Cherchies® gourmet products.

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*Note: Try this recipe with any of our Butter Spreads or Preserves in the middle if you want to mix things up.    

Ingredients- "Perfect Vanilla Cupcakes"- Recipe adapted from Glorious Treats

Yields- 15-16 cupcakes

• 1 1/4 cups cake flour*

• 3/4 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 3 eggs

• 1 cup sugar

• 1 1/2 teaspoons pure vanilla extract

• 1/2 cup oil (vegetable or canola oil)

• 1/3 cup milk (whole or low fat, but avoid fat-free)

• 1/3 cup sour cream (full fat or light, but avoid fat-free)

• 1/2 jar Cherchies® Apple Butter Spread

• Ground cinnamon

• Yellow, green, and purple sprinkles (optional for decoration)

*Note- if you do not have cake flour, use this simple substitution; for every cup of flour, remove 2 Tablespoons (Tbsp) of flour, substitute with cornstarch, and sift together several times.

*Another Note- You could substitute any yellow boxed cake mix for the cupcakes, using the ingredients mentioned in the box and following the directions. If you go this route, use the ingredients listed on the box, skip down to the “Preparation for cupcakes” directions below, and add the Apple Butter and cinnamon, as indicated below.

Ingredients for Icing

• 1/2 cup butter-flavored shortening

• 1/2 cup butter, room temperature

• 1/4 teaspoon (tsp.) almond extract

• 1/2 teaspoon (tsp.) vanilla

• 4 Tablespoons half & half (milk is fine too)

• 1 lb. powdered sugar

Preparation

Preheat oven to 325*F.

Prepare the icing.  Cream together shortening, butter, extracts, and milk.  Gradually add powdered sugar.  Mix until blended.  Set aside.

Preparation for cupcakes- In a medium bowl, add cake flour*, baking powder, baking soda and salt.  Sift the ingredients together and set aside. In another bowl, mix the eggs, sugar, vanilla and oil with an electric mixer and mix for about a minute.

Reduce mixer speed to low and slowly add about half of the flour mixture.  Add the milk, then the rest of the flour and the sour cream.  Beat until just combined.  Scrape down the side of the bowl and make sure no lumps are left at the bottom of the bowl.  Do not over mix.

The batter will be slightly thick.  Line muffin tins with cupcake liners. So here is the fun part. The goal is to layer the batter. Fill liners about 1/3 full with cake batter. Dollop a Tablespoon of Cherchies® Apple Butter Spread on top of the batter. Sprinkle enough cinnamon to cover the batter (teaspoon). Carefully add another 1/3 of batter over top of Apple Butter and Cinnamon, not exceeding filling the muffin tin to 2/3 full.

After you have carefully layered the batter, take a butter or table knife and gently run the knife through the batter to make swirls. You will only need a couple of swirls.

Bake at 325 degrees for 15-18 minutes, checking them at 15 minutes.  Insert a toothpick or a cake tester to check for doneness.  If toothpick or cake tester comes out clean, the cupcake is done.  If not, give it another minute or so until done.  You do not want to overcook the cupcakes.  Slightly under cooking is best, as the cupcakes will continue to cook when removed from the oven.

Allow cupcakes to cool completely on a wire rack for about ten minutes. Ice cupcakes with the buttercream icing, using a 195 tip, or your favorite tip.  Decorate with your favorite sprinkles and voila, moist fluffy cupcakes with a sweet apple-cinnamon filling inside, perfect for any occasion.

Note: The cupcakes and frosting can be made ahead 1 day in advance.  Make sure to cover tightly and store them in the refrigerator.  Unfrosted cupcakes can be frozen up to 2-3 months, but thaw overnight in the refrigerator when ready to use- Cooking tip from Sally's Baking addiction.