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Archive for January 2014

Ready, set, bake!

Ready, set, bake!

Since 1969 America has had a love-hate relationship with the Nutter Butter sandwich cookie. On the one hand, we have a crispy, peanut shaped and flavored sandwich cookie with a creamy peanut butter filling. On the other hand, we have 3 million Americans with peanut allergies. In fact, among children with food allergies, peanut is the most prevalent allergen. Schools have stopped serving foods with peanuts in their cafeterias, and parents have been asked not to pack food with peanuts into school lunches because rumor has it that kids just might trade lunch items amongst themselves. You might even be one of the parents that has a child with a peanut allergy. What is a mother, or father for that matter, to do?

Amoretti Test Kitchens to the rescue! We have developed a cookie recipe with two thin crispy biscuits sandwiching a creamy filling that will bring back memories of the Nutter Butter cookies you used to enjoy, but they are not made with nuts of any kind. These cookies use a sunflower, sesame and flaxseed butter called Superbutter® that, like peanut butter, has a rich, roasted flavor, but unlike peanut butter, has no allergens, so these cookies are family, work, and school safe.

Give our Superbutter sandwich cookie recipe a try. We are confident that you will be pleasantly surprised.


Superbutter Sandwich Cookies

Ingredients:

Amoretti® Madagascar Bourbon vanilla extract  is extremely rich and intensively assertive, but with the old-fashioned vanilla flavor you know and love.

Amoretti® Madagascar Bourbon vanilla extract is extremely rich and intensively assertive, but with the old-fashioned vanilla flavor you know and love.

Cookies

Filling

  • 1 cup butter, at room temperature
  • 1 cup Superbutter, creamy or crunchy
  • 4 cups confectioner’s sugar
  • 2-3 Tbs milk

Instructions:

Cookies

In the bowl of a stand mixer, cream the butter, sugars and peanut butter together. Add the eggs and vanilla extract and mix well. Sift the flour, baking soda, and salt together, mix the flour mixture into the peanut butter mixture. Gather up the dough, pat it into a disc, wrap the dough in plastic wrap and refrigerate for 1 hour.

Preheat the oven to 350°F.

Remove the dough from the refrigerator and roll it out on a lightly floured surface about ⅛ inch thick. Cut out cookies with a cookie cutter of choice and bake on a lightly greased baking pan for 12 to 15 minutes, until light brown and crispy.

Filling

In a large bowl beat butter and peanut butter together until smooth. Slowly add the powdered sugar, increase mixer speed to medium and beat until filling is smooth. Add milk, one tablespoon at a time until desired consistency is reached.

Spread a tablespoon of filling onto the bottom of half of the peanut butter cookies, and top each with another cookie to create sandwich cookie.

Appetizers are a perfect start to a course.

Appetizers are a perfect start to a course.

If you’re planning a celebratory family dinner or perhaps you are going to host a dinner or cocktail party, appetizers would be the perfect starter course. You can serve them at the dinner table, or you can pass them around while your guests mingle and get acquainted. 

Of course, you can use any one shellfish, but Amoretti suggests a selection of different shellfish as appetizers, because certain guests are bound to have certain preferences when it comes to seafood. Below Amoretti provides a recipe that uses shrimp, clams, mussels, oysters, and scallops, with a delicious sauce and a seasoned bread crumb stuffing. This recipe may be halved for a small family get together, or you can double, triple, or even quadruple the recipe for a cocktail or dinner party, depending on crowd size. Allow four to six pieces per guest.


Shellfish Oreganata

Ingredients:

Amoretti Premium Organic Extra Virgin Olive Oil

Kalamata perfection in your next recipe, or as a dipping option to go along with your favorite appetizer.

  • 1 dozen jumbo or colossal shrimp, butterflied and deveined, tails on
  • 1 dozen of your favorite type of clam, scrubbed, purged, and loosened from the shell
  • 1 dozen mussels, scrubbed, debearded, purged, and loosened from the shell
  • 1 dozen oysters, scrubbed, purged, and loosened from the shell
  • 1 dozen scallops, rinsed, cleaned, and loosened from the shell
  • 1 cup Amoretti Premium Organic Extra Virgin finishing Olive Oil Infused with the Natural Flavor & Aroma of Kalamata Olives, divided
  • 1 Tbs garlic, minced
  • ½ cup dry white wine
  • ½ cup Clamato juice
  • ½ cup Italian parsley, chopped, divided
  • ¼ cup unsalted butter, cut into small pieces
  • ½ tsp cayenne pepper, divided
  • 4 cups bread crumbs
  • ½ cup Parmigiano-Reggiano, grated
  • 2 Roma tomatoes, peeled, seeded and diced
  • ½ cup fresh oregano, chopped
  • Rock salt
  • Lemon wedges, for garnish

Instructions:

  1. Combine the olive oil and minced garlic in a small bowl and allow it to steep while you prepare everything else. 
  2. In medium bowl, combine the white wine, Clamato juice, butter, ¼ cup of parsley, and ¼ tsp of cayenne pepper.
  3. In a deep bowl, toss the breadcrumbs, Parmigiano-Reggiano, diced tomatoes, ½ of the garlic-infused olive oil, ¼ cup of the chopped parsley, ½ cup of fresh oregano, and ¼ tsp of cayenne pepper until thoroughly blended. 
  4. Preheat the oven to 475°F.
  5. Prepare baking sheets for the appetizers by covering the bottom with rock salt. This will hold the shell fish flat. Discard the top shells and nestle the shell fish into the rock salt on the on the baking sheets. Spread open the shrimp and lay them on the rock salt. Add about 1 tsp of the white wine and clamato juice mixture to each shell and into the opening of each shrimp. Top each shrimp with about 1 Tbs of the bread-crumb topping. Add 1 ½ Tbs to each shell, packing it down tight, and drizzle the remaining infused oil over them. Bake the trays in a 475°F oven for 12 to 15 minutes, until the bread crumbs are golden brown and crispy. Transfer the shell fish and shrimp to serving plates and garnish with lemon wedges.