Food and Beverage

Celebrate St. Pat’s with Traditional Irish Dishes

Published

3 months ago

February 1, 2024

Daily News Staff

(Family Features) If St. Patrick’s Day inspires feelings of hearth and home rather than leprechauns and green beer, you can celebrate tradition with warm, filling meals that harken back to Irish heritage. Soups and stews are certain to conjure up some nostalgia while soft, delicious cake is a perfect way to honor tradition regardless of your ancestry.

This Irish Sláinte Stew offers a warm welcome to guests with your own way of toasting to the holiday – Sláinte is “cheers” in Gaelic. This hearty meal is perfect for a crowd with traditional stew meat slow-cooked in a Dutch oven with beef broth, spices, carrots, potatoes, herbs and an Irish draught beer. Serve alongside crusty bread that’s ideal for soaking up each delicious drop.

Share a sweet way to complete the meal in style with Irish Apple Cake, a classic dessert to top off a filling celebration. This version is easy enough to prepare with a handful of everyday ingredients for the cake, a crumbly topping and homemade custard for the finishing touch.

If you’re looking for additional ways to honor tradition this St. Patrick’s Day, consider a few other cozy Irish dishes:

Boxty (potato pancakes, similar to latkes)
Boiled cabbage
Irish soda bread
Shepherd’s pie
Corned beef and cabbage
Potato soup
Irish coffee
Colcannon (mashed potatoes and greens)
Coddle (typically including pork sausage, potatoes and onions)
Seafood chowder

To find more ways to celebrate St. Patrick’s Day, visit Culinary.net.

Irish Sláinte Stew

Oil, for drizzling
1 pound stew meat
1-2 pinches salt, plus additional to taste, divided
1-2 pinches pepper
3 tablespoons flour
48 ounces beef broth
1 cup carrots, diced
1 cup celery, diced
3cups potatoes, diced
1/2 onion, diced
2 tablespoons garlic pepper
1 tablespoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon dried chives
1 bottle Irish draught beer of choice
crusty bread, for serving

In Dutch oven over medium heat, drizzle oil and brown stew meat with salt and pepper. Sprinkle flour over meat.
Add beef broth, carrots, celery, potatoes, onion, garlic pepper, thyme, rosemary and chives. Add Irish draught beer.
Bring to boil, stirring, 5 minutes. Simmer 2 hours, stirring occasionally.
Serve with crusty bread.

Irish Apple Cake

Cake:

3 cups self-rising flour
1/2 tablespoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1 stick butter, cubed
3/4 cup sugar
4 apples of choice, peeled and cubed
2 eggs
1 cup half-and-half

Topping:

1/2 stick butter
3/4 cup flour
1 cup brown sugar

Custard:

6 large egg yolks
6 tablespoons sugar
1 1/2 cups half-and-half
2 teaspoons vanilla

Preheat oven to 375 F. Grease and flour 9-inch round springform pan.
To make cake: In large bowl, sift flour with cinnamon, cloves, nutmeg and ginger. Using fork, cut butter until mixture resembles crumbs. Add sugar and apples; mix well. Stir in eggs and half-and-half until mixture reaches thick, dough-like batter. Pour batter into prepared pan.
To make topping: In bowl, mix butter, flour and sugar to create crumbled mixture. Sprinkle on top of batter in pan. Bake 1 hour. Check with toothpick to make sure middle is completely done. If not, bake 5-10 minutes. Let cool on rack.
To make custard: Whisk egg yolks and sugar. In saucepan, bring half-and-half to boil. Add one spoonful half-and-half at a time to egg mixture, whisking while adding. Once whisked together, return to saucepan and stir over medium heat until thickened, about 4 minutes. Remove from heat and whisk in vanilla.
Serve custard over cake.

SOURCE:
Culinary.net

Food and Beverage

HARIBO Introduces Red, White & Blue Goldbears for a Sweet and Star-Spangled Summer

Published

12 hours ago

April 28, 2024

Daily News Staff

ROSEMONT, Ill. /PRNewswire/ — HARIBO, America’s #1 gummi brand and creator of the original gummi bear, proudly announces the launch of Red, White & Blue Goldbears, a limited three-flavor edition that is perfect for enjoying all summer long! The new patriotic edition is made up of three fan-favorite flavors: Cherry, Pineapple and Blue Raspberry. Cherry and Blue Raspberry are special flavors to this new edition; previously Blue Raspberry was released to celebrate 100 Years of Goldbears, and Cherry was released earlier this year in single-flavor bags to celebrate the brand’s #HOWiHARIBO fan art contest. Now they’re both back in one new limited-edition treat!

Whether fans are treating themselves to the new Red, White & Blue Goldbears for National Gummi Bear Day on April 27, or stocking up for their first backyard BBQ of the season, these new limited-edition Goldbears will have everyone seeing fireworks!

“We know our consumers love sharing HARIBO gummies with family and friends year-round, and we wanted to create an exciting limited-edition that would be the perfect treat to celebrate this summer,” said Terry Do, Brand Manager at HARIBO. “We always look for ways to surprise and delight our fans, and our Red, White and Blue Goldbears are a festive way to combine their favorite flavors with fun moments to make the treat experience even sweeter.”

HARIBO is thrilled to officially add Red, White and Blue Goldbears to its extensive gummi assortment for a limited time this summer, which includes classic favorites like Goldbears, Twin Snakes, Starmix, Sour Goldbears and Happy Cherries. HARIBO has been rolling out many new and innovative gummi treats for the U.S. market in the last year, including new Unicorn-i-licious, HARIBO’s first unicorn-shaped gummi treat on the market, and Berry Clouds, a triple-layered gummi with an irresistibly soft and fluffy chew, which won Product of the Year in 2023.

Red, White & Blue Goldbears will be available in 4 ounce bags and 9 ounce stand up bags. Consumers can purchase the limited-edition treat at select retailers now and nationwide this summer. For more information about HARIBO treats, follow along on Instagram and Facebook or visit www.haribo.com.

ABOUT HARIBO

HARIBO is the world’s leading manufacturer of gummi products, most famous for our classic Goldbears. Globally, the business employs nearly 7,000 Associates and operates 16 production sites in 11 countries. A family-owned business with a century-long heritage, our founder, Hans Riegel, built HARIBO on a foundation of quality and inspiring moments of childlike happiness through our products. Established in 1920, HARIBO is the acronym that comprises our founder’s name and the city in which the company was born (Bonn, Germany): HAns RIegel BOnn. We pride ourselves on making playful gummies that are meant to be shared so our inner-child can always experience joy through sweet treats. HARIBO global headquarters is in Grafschaft, Germany and its U.S. headquarters operates out of Rosemont, Ill. For more information, visit www.haribo.com.

Contact: Lauren Triffler
Head of Corporate Communications
Lauren.triffler@haribo.com

SOURCE HARIBO

Food and Beverage

Take Family Favorites Al Fresco: Advice for enjoying easy meals outdoors

Published

12 hours ago

April 28, 2024

Daily News Staff

(Family Features) Bright sunshine, warm patios and fresh foods go hand in hand. As warm weather and sunny days call you outdoors, bring the whole family along with favorite meals that blend perfectly with a soft breeze and the subtle sounds of nature.

Al fresco dining doesn’t have to be difficult. Just gather a few supplies, whip up a favorite recipe or two and ask for a hand in heading outside. Take these tips into account to help ensure your backyard dining goes off without a hitch.

Create a Cozy Spot
Dinner in the backyard means convenience and the comfort of your own patio furniture, but you can always enhance the experience with an umbrella to add a touch of shade or a small fan on those still, steamy evenings. If a busy day means a later dinner, hanging strings of soft lighting can help illuminate the table.

Make It Fresh
Salad season means fresh ingredients from lettuce and veggies to favorite toppings and beyond. Add a crisp bite to your next al fresco occasion with this Southwest Ranch Taco Salad featuring Newman’s Own’s Southwest Ranch Dressing. The dressing is creamy and smoky with a kick of spice and features no artificial flavors, no colors from artificial sources and no MSG, making it a perfect companion for salads and dips. In fact, you can enjoy this seasonal salad even more knowing that 100% of profits from the sale of the dressing goes toward helping nourish and transform the lives of children facing adversity.

Don’t Forget the Essentials
No outdoor meal is complete without a few must-have utensils. Avoid trips back and forth from the house by writing a list of everything you need so you don’t head to the deck without forks to share a salad or napkins to help clean up the mess. Bring the basics like plates, cups, utensils, napkins and a cloth to rest food on. Don’t leave behind serving spoons, trash bags and other convenience items that make al fresco dining a breeze.

Serve a Perfect Salad Partner
While a hearty salad alone is enough for a filling al fresco meal, you can take your backyard dining to the next level with the perfect partner for satisfying salads: crudites. Arranged neatly on a platter or board, a seasonal variety of sliced or whole raw vegetables such as snap peas, celery, carrots, cucumbers, cherry tomatoes, mini bell peppers, broccoli and more can make for a perfect accompaniment to nearly any outdoor meal. Serve with a dip or two, such as Newman’s Own’s Southwest Ranch Dressing, to complete your al fresco appetizer.

To find more al fresco food options that give back, visit NewmansOwn.com.

Southwest Ranch Taco Salad

Total time: 25 minutes

1/2 head romaine lettuce
1 pint cherry tomatoes
2 small avocados
1 tablespoon extra-virgin olive oil
1 pound ground beef (80/20 ground chuck)
2 teaspoons Newman’s Own Mild Taco Seasoning
1/4 cup water
1 can (15 1/2 ounces) black beans
1 1/2 cups canned corn
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh cilantro, plus additional for serving (optional), divided
1 cup Newman’s Own Southwest Ranch Dressing
6 ounces tortilla chips

Coarsely chop lettuce, halve cherry tomatoes and pit, peel and slice avocados. Set aside.
In large frying pan over medium-high heat, heat olive oil. Brown ground beef, stirring occasionally, 4-5 minutes. Add taco seasoning and water; cook according to package directions, 5-8 minutes, or until meat is thoroughly cooked.
Drain and rinse black beans. Set aside.
Divide lettuce among serving bowls or plates. Top with ground beef, tomatoes, avocados, black beans, corn, cheese and 2 tablespoons cilantro. Tuck in tortilla chips.
Drizzle with southwest ranch dressing and sprinkle with additional cilantro, if desired.

SOURCE:
Newman’s Own

Food and Beverage

THE WORLD’S 50 BEST RESTAURANTS NAMES ‘CHAMPIONS OF CHANGE’ WINNERS 2024

Published

2 days ago

April 27, 2024

Daily News Staff

LONDON /PRNewswire/ — The World’s 50 Best Restaurants today announces its Champions of Change 2024, the heroes of hospitality at the forefront of positive action and long-term progress within the industry and their communities.

The World’s 50 Best Restaurants announces João Diamante, founder of Diamantes Na Cozinha in Rio de Janeiro and duo Caroline Caporossi and Jessica Rosval behind Roots in Modena, as Champions of Change winners for 2024

Part of The World’s 50 Best Restaurants 2024 programme, sponsored by S. Pellegrino & Acqua Panna, it’s awarded to a duo in Italy whose ground-breaking initiative supports migrant women, and a Brazilian chef determined to help forge a better future for the youth of Rio’s favelas.

Modena’s Roots is a migrant women-led social enterprise model, founded by Caroline Caporossi and chef Jessica Rosval. In 2020, the duo founded the Association for the Integration of Women, whose mission is to provide resources for women to establish roots and flourish. In 2022, alongside co-founder Maria Assunta Ioele, they opened Roots, a self-sustaining social impact model where migrant women in Modena can learn, work and build self-confidence as they take their first steps towards careers.

Brazilian João Diamante is also named a Champion of Change and is the founder of social project Diamantes Na Cozinha (Diamonds in the Kitchen), which runs cooking, nutrition and hospitality courses for young people in vulnerable situations.

Diamantes Na Cozinha is creating a new generation of talent, now serving up to 100 students in semester-long courses. Earlier this year, Diamante opened his own restaurant in Rio, Diamante Gastrobar, with the majority of the staff graduates from his school.

William Drew, Director of Content for The World’s 50 Best Restaurants said; “The work these individuals are doing to contribute to a better future for their communities is admirable; we’re excited to support the development of such valuable projects.”

Caroline Caporossi and Jessica Rosval say: “What an honour to receive this recognition. We are so proud of our graduates; the success of Roots is made possible by the value they bring to our kitchen everyday and this award is further testament to the human and economic capital of women everywhere.”

João Diamante says: “Being named a Champion of Change is a huge compliment and I am grateful for the appreciation of our work. This project was started to help people in situations of social vulnerability in Rio on a path to a better future and I’m proud of being able to share this with a global audience.”

Media centre:
https://mediacentre.theworlds50best.com

SOURCE 50 Best