WINE & FOOD CORNER BLOG

Delicious Dips, Spreads, and Nibbles with Nutrition
December 14 8:05 PM
$0Herbed Cottage Cheese Spread$0 $0I grew up with a similar Cottage Cheese Spread and it was always a Holiday treat when served on Keebler’s Club Crackers or Town House Crackers but that was before I knew about crusty Wohlner’s Bread sliced, toasted and rubbed with a garlic clove.$0 $0Ingredients$0 $0 $02 cups. Robert’s small cottage cheese (4%), about 2/3 of a 24 oz. container$0 $02/3 cup Robert’s sour cream$0 $0½ teaspoon salt$0 $0¼ tsp pepper, freshly ground$0 $01 tsp finely minced garlic$0 $01 Tbls finely minced shallots$0 $01 Tbls finely minced fresh chives (green onions are OK but chives preferred)$0 $01 Tbls finely minced fresh parsley (flat leaf aka Italian parsley)$0 $0 $0Directions$0 $0 $0Combine the cottage cheese and sour cream in a bowl and stir until mixed. $0 $0Add all the other ingredients and stir until mixed.$0 $0Adjust seasonings to your taste.$0 $0Refrigerate and rest covered to allow the flavors to blend. When ready to serve garnish with some minced parsley.$0 $0 $0Serve with crusty Wohlner’s Bread, thinly sliced Wohlner’s Baguette, toasted crotini rubbed with a garlic clove, Kebbler’s Townhouse or Club Crackers, or Oasis Pita Chips.$0 $0 $0White Bean with Capers, a spread/dip$0 $0Here is a recipe I can’t wait to try this year. A unique dip to entertain with, to bring office party, or take to a party during the Holiday season. Plus it’s nutritious since made with healthy white beans. Canned cannelloni beans would be the best choice but any canned white bean will work.$0 $0This is unique, delicious and so very easy—dump most the ingredients into small food processor and mix. Then stir in some jarred capers and minced fresh parsley—viola, it’s ready to serve with crusty Wohlner’s Bread or sliced baguette, Keebler’s Club Crackers, or Oasis Pita Chips.$0 $0Ingredients$0 $0 $01 (15-ounce can) white beans (such as cannellini), rinsed and drained well$0 $03 to 4 anchovy fillets, diced$0 $01/2 stick butter, room temperature$0 $01 tablespoon olive oil$0 $02 tablespoons capers, rinsed if salted and chopped if very large$0 $02 tablespoons minced parsley, plus additional for garnish if desired$0 $01/2 teaspoon salt or to taste$0 $0 $0Directions$0 $0 $0Place white beans, anchovy, butter in a food processor and pulse until mixed yet somewhat coarse.$0 $0Add olive oil and blend to a puree.$0 $0Move puree to a bowl and mix in slat and capers.$0 $0 $0The secret ingredient here is anchovy, the same anchovies which make classic Caesar Salad Dressing so classic. btw, anchovies are in many more things than you can guess. Once blended in you’ll never taste anchovies, yet they fantastic flavor boost. Try blending in one anchovy fillet then taste the dip, then add 2 or 3 more anchovies and blend in. Trust me here people. Remember to keep the secret ingredient secret.$0 $0Serve with Keebler’s Town House Crackers, Keebler’s Club Crackers, Oasis Pita Chips, and especially with some crusty Wohlner’s Bread!$0 $0Festive serving idea for a party : Hollow out a Wohlner’s Bread Round and fill with the White Bean Dip. Serve the bread you room on the side for dipping and spreading the White Beans.$0 $0 $0Jumbo Shrimp Cocktail$0 $0If you can boil water you can make this Shrimp Cocktail. OK it is a spurge, but it is so tasty and the size of these shrimp is sure to impress anyone. There are about 5 or 6 per pound of these huge shrimp. Cook the shrimp ahead of time and serve chilled.$0 $0The cooking process is literally a few minutes and it’s so simple and basic.$0 $0Ingredients$0 $0 $0Giant Raw Shrimp from Wohlner’s, 1 or 2 per person$0 $0Salt$0 $0Bottled or jarred cocktail sauce ( I like Heinz, or make my own)$0 $0 $0Directions$0 $0 $0Start boiling water in a pan with salt.$0 $0Meanwhile, peel shell off the shrimp. Remove any black vein form the back of the shrimp by cutting slightly along side the vein and scraping out the vein.$0 $0When the salted water begins to boil, add shrimp and cook for a few minutes just until they turn pink! Do not overcook the shrimp because they will get rubbery.$0 $0Once the shrimp turn pink remove shrimp from the boiling water and plunge into ice water to stop the cooking process and to start chilling the shrimp.$0 $0 $0Serving suggestion: Fill a glass serving bowl most of the way with crushed ice or small cubes. Nestle a small bowl of cocktail sauce onto ice and place the chilled giant shrimp into the middle.$0 $0Note #1: To make these big shrimp even more impressive looking you can butterfly them---i.e., when you devein the shrimp cut about ¾ of the way through the shrimp along the length of the backside. The shrimp will fan out as they cook.$0 $0Note# 2: These shrimp are so large you may want to cut each one in 1/2 the long way instead of butterflying them.. After cooking and chilling then lay each shrimp half cut side down on the crushed ice in the serving dish.$0 $0 $0Rib-eye Roast Dinner Menu or Sirloin Tip Roast Dinner Menu$0 $0A Wohlner’s Boneless Rib-eye Roast would make for a great Christmas dinner or dinner party, as would Rib-eye Steaks. Or if you’re looking for a very economical dinner then try a Sirloin Tip Roast.$0 $0Menu$0 $0 $0Rib-eye Roast or Sirloin Tip Roast$0 $0Steamed Asparagus with Butter$0 $0Steak House Style Cheddary Potatoes Au Gratin Casserole (recipe below)$0 $0American Blend Salad with Grape Tomatoes and sliced Cucumbers with Girad Champagne Dressing served with shaved Edam Cheese$0 $0Bread Pudding with Raisins and a Jim Beam Whiskey Sauce (recipe with below)$0 $0 $0Suggestions$0 $0 $0Season your roast of choice generously with coarse kosher sauce and freshly ground black pepper.$0 $0Cook the Rib-eye Roast until it reaches and internal temperature of 133°$0 $0The Sirloin Tip Roast is extremely lean and should be cooked to an internal temperature of 125° to a max of 130°$0 $0Allow either roast to rest 10 to 15 minutes before slicing.$0 $0$0 $0 $0 $0Potatoes Au Gratin-Recipe$0 $0Russet Potatoes and Cheddar Cheese baked to bubbling goodness $0 $0Ingredients$0 $0 $04 whole Russet Potatoes, Scrubbed Clean$0 $02 Tablespoons Butter, Softened$0 $01-1/2 cup Heavy Cream$0 $01/2 cup Whole Milk$0 $02 Tablespoons Flour$0 $04 cloves Garlic, Finely Minced$0 $01 teaspoon Salt$0 $0Freshly Ground Pepper, to taste$0 $01 cup Crystal Farms Sharp Cheddar Cheese, Grated$0 $0 $0Directions$0 $0 $0Preheat oven to 400 degrees.$0 $0Smear softened butter all over the bottom of a baking dish.$0 $0Peel and thinly slice potatoes. In a separate bowl, whisk together cream, milk, flour, minced garlic, salt, and plenty of freshly ground black pepper.$0 $0Layer 1/3 of the potatoes in the bottom of the baking dish. Pour 1/3 of the cream mixture over the potatoes.$0 $0Repeat this two more times, ending with the cream mixture. Cover with foil and bake for 30 minutes. Remove foil and bake for 20 minutes, or until potatoes are golden brown and really bubbling. Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, until cheese is melted and bubbly.$0 $0Allow to stand for a few minutes before serving by the spoonful. Delicious!$0 $0 $0 $0Bread Pudding with Raisins and a Jim Beam Whiskey Sauce-Recipe$0 $0Bread Pudding Ingredients$0 $0 $01 loaf stale bread, sliced (Rotella Steak House Bread)$0 $04 cups milk$0 $02 cups sugar$0 $08 tablespoons melted butter$0 $03 eggs$0 $02 tablespoons vanilla$0 $01 cup Sun Maid Raisins$0 $01 cup pecans$0 $01 teaspoon nutmeg$0 $0 $0Jim Beam Black Whiskey Sauce Ingredients$0 $0 $01/2 cup butter$0 $01-1/2 cup powdered sugar$0 $02 egg yolks$0 $01/2 cup Jim Beam® Bourbon$0 $0 $0Bread Pudding Directions$0 $0 $0Combine all ingredients.$0 $0Mixture should be very moist but not soupy.$0 $0Pour into buttered 9x13 inch baking dish.$0 $0Place in preheated 350-degree oven.$0 $0Bake for approximately 1 hour and 15 minutes, until top is golden brown.$0 $0Serve with whiskey sauce.$0 $0 $0Whiskey Sauce Directions$0 $0 $0Cream butter and sugar over medium heat until all butter is absorbed.$0 $0Remove from heat and blend in egg yolks.$0 $0Pour in Jim Beam® Bourbon gradually, stirring constantly.$0 $0Sauce will thicken as it cools. Serve warm over bread pudding.$0 $0 $0 $0Asparagus with Butter and Parmesan Cheese$0 $0Ingredients$0 $0 $01 1/2 to 2 pounds asparagus, trimmed and peeled$0 $02 to 4 tablespoons butter, plus some for greasing the pan$0 $0Salt and freshly ground black pepper to taste$0 $0About 1 cup freshly grated Parmesan cheese$0 $0 $0Directions$0 $0 $0Simmer, steam or microwave the asparagus; undercook it a little bit.$0 $0Drain and plunge it into ice water, then drain and dry. (You may prepare the recipe in advance up to this point; refrigerate, well wrapped or in a covered container, for up to 2 days before proceeding.)$0 $0Preheat the oven to 450 F.$0 $0Butter a casserole or baking pan, then place the asparagus in it.$0 $0Dot with as much or as little butter as you like and sprinkle with salt and pepper.$0 $0Scatter about two-thirds of the cheese over the asparagus and bake until the cheese is just beginning to turn light brown, 10 to 15 minutes.$0 $0Sprinkle with the remaining Parmesan and serve.$0 $0 $0
Category: Holiday Meat Deli Wine
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Midtown Crossing
3253 Dodge Street
(ground floor of the Element
by Westin hotel building)
Omaha, NE 68131

Store Hours:
Monday thru Friday: 7 a.m. - 9 p.m.
Saturday: 7 a.m. - 7:30 p.m.
Sunday: 8 a.m. - 7:30 p.m.
Phone: (402) 504-1025
Fax: (402) 504-9778
E-mail: wohlners@wohlners.com


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