holland house Archives

A New Year’s Eve BBQ Slider or Quesadilla Recipe

December 28, 2013 by Momstart 4 Comments

In our family we love Barbeque and we love Quesadilla’s. I’ve recently found that it’s quite easy to make your own barbeque sauce and you can use Holland House Malt Vinegar in the recipe.

You can make the barbeque sauce using these ingredients. This recipe only makes two cups of the bbq sauce, you may want to double it if you are like me. Then you can use this on your leftovers, pork, ham or even turkey. It creates a great appetizer, meal or small bite!

BBQ Sauce Recipe

2 tbsps vegetable oil
1/2 cup onions (chopped)
2 tbsps minced garlic
1 tsp cumin
1/4 tsp cayenne pepper
1 cup ketchup
1/2 cup Holland House malt vinegar
1/4 cup soy sauce
1/4 cup dark brown sugar (packed)
2 tbsps worcestershire sauce
1/4 tsp liquid smoke

Directions

1. Heat oil in saucepan and add onion, garlic, cumin and cayenne. Saute for 5 minutes over medium heat.

2. Stir in remaining ingredients and simmer, stirring, until slightly thickened, 10 minutes. Makes 2 cups.

Now you can either make quesadillas as a great snack or you can make mini sliders using tasty potato bread rolls. We bought a huge bag of potato bread rolls from Coscto. So we enjoyed some sliders. I didn’t get any photos of the sliders though. I do however have photos of the quesadillas.

It’s a great way to have some small bites full of flavor.

Check out the Holland House Facebook page for more information about the Holland House. Like the NAKANO Facebook page for more information on the Nakano products and make a splash of your own. Momstart is a Mizkan ambassador.

A Quick and Easy Asian Meatball Soup Recipe

December 28, 2013 by Momstart Leave a Comment

I have some meatballs in the freezer from Johnsonville and I’m looking to do something original to them. SO I decided to make a soup using my NAKANO Seasoned Rice Vinegar. I am a Mizkan Ambassador and compensated for recipes I create. My opinions are my own. Check the Holland House Facebook page for more ways to use cooking wine. & Check out the NAKANO Facebook page for more information on Vinegar and it’s uses. Both are very easy to use and add lots of flavor to recipes all over the place.

A Quick and Easy Asian Meatball Soup Recipe

Ingredients:

15 Johnsonville Meatballs
2 tsp. soy sauce
1 Tbsp. vegetable oil
2 Tbsp. NAKANO Seasoned Rice Vinegar Original
5 cups reduced sodium chicken broth
1/2 cup water
2 oz. (about 1 cup) thin egg noodles or 2-inch-long fettuccine
1/2 cup lightly packed cilantro leaves (optional)

Directions

Brown the meatballs about 5 minutes on a skillet, turning to brown all sides.
Stir in the seasoned rice vinegar and remaining tablespoon ginger; cook and gently stir until liquid evaporates, about 2 minutes.
Add the broth, water, and 2 teaspoons soy sauce; cover and bring to a boil over high heat.
Stir in the noodles; reduce the heat to medium.
Gently boil until noodles are tender (refer to package directions for cooking time).
Remove from the heat; stir in the reserved onions and cilantro, if using.
Adjust the soy sauce and season with pepper to taste.
Makes 4 to 6 servings (7 cups total).

A Honey Thyme Glaze For Ham Recipe

December 28, 2013 by Momstart Leave a Comment

For Christmas I had people staying in my house so I cooked a lot. One of the meals I made was a Honey Thyme Glaze. I am a Mizkan Ambassador and compensated for recipes I create. My opinions are my own. Check the Holland House Facebook page for more ways to use cooking wine. & Check out the NAKANO Facebook page for more information on Vinegar and it’s uses.

For my Hormel Ham that I purchased with a $10 off coupon that I received from being a member of the Hormel Family.

Honey Thyme Glaze Recipe

3 Tbsp melted butter
2 Tbsp dry thyme
1/4 cup NAKANO Mango vinegar
1/4 cup honey
1/4 cup brown sugar

Honey Thyme Glaze adapted from Gourmet

Directions for Ham and Glaze:

Remove the ham from the refrigerator (still wrapped) a couple of hours before you intend to cook it so that it can get closer to room temperature.

Mix all the ingredients for the glaze together

Preheat oven to 325°F. Place ham, fattier side up, in a foil-lined roasting pan. Score a diamond pattern in the fat with a sharp knife, about 1/4-inch to 1/2-inch deep, and the parallel lines about 1 1/2-inches apart. You can score the fat to as deep as where the fat meets the meat. If you want you can first cut off any skin that might still be on the ham, but it isn’t necessary. I didn’t. Then pour half of the glaze over the ham.

Place ham in oven. Cook for about 1 1/2 hours (check after 1 hour, will take longer if the ham is not at room temp to begin with), or about 10 minutes per pound, until the internal temperature of the ham is 110°-120° (use a meat thermometer). (Note that the ham is already cooked when you buy it, all you are trying to do is heat it up for eating.) Baste the ham with the glaze a couple of times during the cooking. If you check on the ham and think that the glaze is at risk of getting too browned (like on the way to burnt), you can cover with a piece of foil.

Then enjoy!

Sausage Farfalle with Red Wine Sundried Tomato Sauce Recipe #HollandHouse

November 30, 2013 by Momstart Leave a Comment

I came home from traveling for three weeks and my husband came home with enough groceries to cook dinner for three days. On one of those days he made Sausage Spaghetti (Farfalle not spaghetti) and a really great home made Red Wine tomato sauce. We used Holland House Cooking Wine for this recipe, Check the Holland House Facebook page for more ways to use cooking wine.

Sausage Farfalle with Red Wine Sundried Tomato Sauce Recipe

A quick and hearty meal guaranteed to brighten any weeknight dining table!

Ingredients:

1 28-ounce can whole tomatoes, with juices
6 ounces sun-dried tomatoes packed in olive oil
4 cloves garlic, chopped
½ Holland House Marsala cooking wine
1 teaspoon Oregano
1 tablespoon olive oil
1 pound ground sausage
Kosher salt and pepper
¼ bunch basil, chopped, 2 tablespoons reserved for garnish
4 cups farfalle, cooked
Parmesan cheese, grated as garnish

Directions:

1. Using the Ninja, Place tomatoes with juice, sun-dried tomatoes, red wine and Oregano into the 72 ounce Pitcher fitted with the Bottom Blades only. Secure the lid.
2. Select Speed 1 and flip the switch to START. Process until chunky smooth.
3. Heat oil over medium heat and garlic until softened. Add ground sausage and cook while breaking up with the back of a spoon until done.
4. Stir in tomato sauce from blender, basil, salt and pepper and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes.
5. Serve sauce ladled over pasta, garnished with basil and cheese.

Cooking Wine 101

November 18, 2013 by Momstart Leave a Comment

Holland House sent me this infographic to share with you, it’s really an interesting infographic and is very helpful in teaching you how to use the Holland House line of products and the benefits of cooking wine. It’s called Cooking Wine 101. You will also find some flavor profile breakdowns.

So what did you learn?

Balsamic Strawberry Jam Recipe

September 27, 2013 by Momstart 2 Comments

I’m a Mizkan blogger ambassador and compensated for creating recipe using Holland House. I have a lot of fun getting creative in the kitchen and our opinions are our own. That being said, this is a must try recipe. It would be perfect to use on toast or when making chicken as a marinade. It’s fantastic. Check out all the NAKANO Rice Vinegars and Holland House recipes.

Balsamic Strawberry Jam Recipe

Ingredients:

3 1 pound fresh strawberries (crushed)
3 Tablespoons Ball Real Fruit Low Sugar Pectin
1/2 teaspoon Butter
2 cups Sugar
1 1/2 Holland House Balsamic vinegar

Directions:

Wash the strawberries and remove the stems then crush the berries

Sprinkle Pectin over your jamming machine

Mix the vinegar with the strawberries

Pour strawberry mixture evenly over the pectin

Press Jam button then press enter

Wait 4 minutes or when it machine will beep, then add the sugar and cover with lid

When machine stops pour jam into heated glass jars and preserve

Over 10 Uses of Holland House Cooking Wine #HollandHouse

May 31, 2013 by Momstart 1 Comment

This post is compensated as part of being an ambassador for Mizkan.

I’ve found that I’m starting to just throw my recipes together and I love using cooking wine. Cooking win has so many uses and I’ve created this post to share with you all the different ways you can use Holland House Cooking Wine. There are so many benefits of having it on hand and the bold flavor it brings to the simplest of meals and key events.

It’s so easy to …Create a marinade:

cooking wine helps tenderize the meat allowing the other herbs and flavors to penetrate whatever is being marinated.

In creating light cream sauces:

The flavors thicken when you use wine in the sauce and wine won’t curdle or separate. If you use it in a glaze it enhances the flavor of the food as it cooks.

When Poaching Fruit like pears:

Fruits like apples and pears can be poached in wine with sugar and spices, like a stick of cinnamon. When the fruit is tender, remove them from the poaching liquid and boil the liquid until it becomes syrupy. Fruit poached in white cooking wine will keep its own color; fruit poached in red cooking wine will turn red, which can be particularly beautiful when poaching pears.

When reducing glazes and Deglazing

Deglazing is when you use a liquid like cooking wine to cook off the residue on a pan left behind from cooking and then using that flavor to make a sauce

As a Steaming liquid

Just think of the flavor you will have in veggies, cherrystone clams or mussels when you steam them in wine

Final touch of flavor to finished dishes:

As I’m finishing a spaghetti or chili recipe I’ve often doused the sauce with some red cooking wine. I love using cooking wine in a sauce. A splash of white wine to fish as it’s wrapped in parchment paper adds moisture and tang. A drizzle of sherry to consommé or gazpacho or red pepper sauce adds complexity. White wine on just cooked potatoes makes the perfect foundation for a classic French potato salad.

Other Uses:

Braising and stewing

seafood soups, bouillabaisse

Keeping chicken moist

Deserts like apple strudel

Creating trifles

Making lemon custard

Cooking risotto

Summer Fruit Salad with Nakano Red Wine Vinegar Recipe

May 28, 2013 by Momstart 4 Comments

I am compensated for my time as a Mizkan Brand Ambassador.

I’ve made more home made dressing in the past two years than I ever thought I would make. As a Mizkan Brand ambassador I work very closely with Nakano and Holland House and now I feel like I can’t live without having them in my pantry. Red Wine Vinegar has been my most used item, I’ve thrown it into chili and into dressings. It’s a great way to enhance a flavor. Check out this Fruit Salad recipe I made.

Fruit Salad Red Wine Vinegar Recipe

Use whatever fruit you would like this is what we had on hand

Two Apples
One Banana
One Cantaloupe
Two cups of cup up strawberries

Directions:

Cut up all the fruit and toss together

Dressing

Ingredients:

1/3 cup red wine Nakano vinegar
1/4 cup honey
1/4 cup light olive oil
2 tablespoons white grape juice
1 1/2 tablespoon Dijon mustard
1/2 tsp sea salt

Directions:

Place all ingredients in a food processor and mix.

Then mix the dressing and the fruit together.

Sweet & Salty Bitters Glazed Nuts Recipe

December 17, 2012 by Momstart 8 Comments

Between visiting relatives, gift shopping and colder weather, the holidays can be more stressful than they are merry. Infuse some joy back into the season with a few simple entertaining tips and recipes from Angostura aromatic bitters and Holland House Cooking Wine.

· Opt for dishes you can make ahead. Make one large batch of Sweet-Salty-Bitters Glazed Nuts to have on hand for unexpected guests. Look for side dishes – like the Marsala Whipped Sweet Potatoes – that can be made a day ahead and then reheated in the microwave.

· Plan, plan, plan. Reduce oven overcrowding by creating an hour-by-hour cooking schedule so you know what it cooking and which times and temperatures.

· Serve up sensational cocktails. Hand guests a Champagne Cocktail instead of a basic glass of bubbly. They’ll be stunned by your ingenuity, without needing to know how easy it was to create!

· Prepare for leftovers. If you have the refrigerator space, plan to make more food than needed so you have leftovers for the next few days. Give a second life to your holiday leftovers with recipes like stuffing-stuffed mushrooms and Wild Rice ‘n Ham Soup

Crisp, crackly and oh so dee-lish. Takes 5 minutes to put together, 25 minutes to roast and cool. So easy you’ll be back for more!

Sweet & Salty Bitters Glazed Nuts Recipe

INGREDIENTS
2 Tbsp. butter
2 Tbsp. ANGOSTURA®aromatic bitters
6 Tbsp. sugar
1-1/2 tsp. Kosher salt
1/2 tsp. cinnamon
3 cups raw nuts (pecan or walnut halves, whole almonds or cashews)

DIRECTIONS
Preheat oven to 300°F. Place oven rack in the middle of the oven.
Melt butter with Angostura bitters in a 6-cup bowl in the microwave or in a 4-qt pan on the stovetop. Stir, then add sugar, salt and cinnamon; stir well. Sugar does not have to be completely dissolved, but a warm sauce will coat nuts more thoroughly. Add nuts to bowl (pan) and stir until well coated. If needed, warm up mixture a little.
Line a large, rimmed sheet tray with parchment paper. Spread nuts out evenly on paper, separating them as much as possible. Roast 13-16 minutes or until golden brown; remove from oven. Let cool 10-15 minutes, then use your fingers to break up clusters. When completely cooled, transfer nuts to serving bowls or store in an airtight container.
Makes 3 cups
NOTES:

If you do not have parchment paper, line tray with heavy-duty aluminum foil, dull side up. Roast 13-16 minutes or until nuts are golden brown; remove from oven. Let stand 2-3 minutes only, then stir nuts frequently until cooled and no longer sticking to the foil. If nuts stick to foil too much as they cool, pick up foil and remove nuts to another flat surface with your fingers. Keep nuts separated; do not put them in a bowl until completely cooled.
Pre-roasted cashews are fine for this recipe.

Holland House Wild Rice ‘n Ham Soup Recipe

December 17, 2012 by Momstart 5 Comments

Prepare for leftovers. If you have the refrigerator space, plan to make more food than needed so you have leftovers for the next few days. Give a second life to your holiday leftovers with recipes like stuffing-stuffed mushrooms and Wild Rice ‘n Ham Soup

Holland House Wild Rice ‘n Ham Soup Recipe

Laced with sherry cooking wine, this is a tasty soup to make with leftover ham and wild rice. Serve with a fresh spinach salad and a loaf of crusty French bread for an easy weeknight meal.

INGREDIENTS

4 Tbsp. butter
1/2 cup chopped onion
1-1/2 cups sliced fresh mushrooms
1/2 cup all-purpose flour
2 cans (14-1/2 oz. ea.) reduced-sodium chicken broth
1/2 cup HOLLAND HOUSE Sherry Cooking Wine
2 cups cooked wild rice
1 cup diced cooked ham
1/2 cup shredded or julienned carrots
1 cup whole milk
2 Tbsp. chopped parsley for garnish

DIRECTIONS
Melt butter in a 6-quart pot. Add onion and mushrooms; cook until tender.
Stir in flour and gradually stir in 1 can chicken broth. Add remaining can of broth and sherry cooking wine. Cook, stirring constantly, until mixture comes to a boil and thickens.
Add rice, ham and carrots; cook 10 minutes or until heated through. Reduce heat; stir in milk and simmer 1 minute more. Serve garnished with parsley.
Makes 4 servings (about 7 cups).