Thursday December 22, 2011 from 9 a.m. to 8 p.m.

Friday December 23, 2011 from 9 a.m. to 8 p.m.

Saturday December 24, 2011 from 9 a.m. to 8 p.m.

You know you always wanted to try it. The rumors of extraordinarily moist birds taking a fraction of the time of a roasted bird are true. Originally a Southern tradition frying yields perfectly flavored incredibly savory turkeys. Add a brine and Spice rub and you have the perfect turkey.

Smaller turkeys are best for frying whole and our 35 quart fryer with basket and hook is sized perfectly for a 8-12lb turkey. For larger turkeys separate breast and Leg/thigh and fry separately.

We think once you fry, you may never roast again!

Purchase the turkey fryer in store, or online at CulinaryDistrict.com!

A kitchen staple in Middle East kitchens, Persian Pomegranate Paste is an important ingredient in many of the fragrant stews or Khoresh in the area. With an intense fruity, slightly sour berry like flavor it pair deliciously with the richness of duck, carrots and onions.

Riffing on exotic flavors of saffron and cinnamon we came up with this very easy recipe using Persian Pomegranate Paste. It is great on top of a mound of crisp, buttery Persian rice and braised chard.

Dish up a plate and enjoy with a glass of Mourvedre or Zinfandel.

Duck Breast with Pomegranate Paste and Saffron  Sauce

Ingredients

• 2 tablespoons ghee
• 2 small onions, peeled and thinly sliced
• 1 pound boneless duck breast
• 2 large carrots cut into thin strips
• 1/2 pound shelled walnuts, toasted and ground finely in food processor
• 1 teaspoon salt
• 1/2 cup pomegranate paste diluted in 2 1/2 cups water
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water (optional)

GARNISH

• 1 cup fresh pomegranate seeds
• 1/4 cup walnuts, toasted

Preparation

1. In a medium stainless skillet heat ghee over medium heat until very hot but not smoking
2. Salt duck breast and put breast hot pan skin side down. Sear until skin turns golden brown.
3. Remove breast from pan, cover with foil to keep warm and set aside.
4. Add onions and carrot strips to hot pan. Stir fry about 5 minutes scraping pan to lift brown bits and onions become translucent.
5. Add water to pan
6. Mix ground walnuts, salt, pomegranate paste, sugar, cinnamon and saffron water to create a smooth, creamy sauce. Add to pan and bring to simmer.
7. Return duck breast to pan with sauce, cover and simmer over low heat until internal temperature of duck reaches 122-130 degrees for rare to medium rare. Stir occasionally to prevent nuts from burning.
8. Taste sauce and adjust for seasoning and thickness. It should be sweet and sour and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin with warm water if too thin reduce.
9. Slice breast and serve slices of duck breast over hot over crispy Persian style buttered rice and drizzle with sauce.

Delicious paired with braised chard or kale.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Looking for last minute Labor Day BBQ tools and food? Check out the front of the store for a hand-picked selection of our favorites!

Cupcake:
1 ½ cups graham cracker crumbs
½ cup flour
2 tsp baking powder
¼ tsp salt
½ cup butter, softened
¾ cup sugar
¼ cup brown sugar
2 large eggs
1 tsp vanilla extract
¾ cup milk
1 cup marshmallow fluff

Chocolate Frosting:
½ cup butter, softened
2 cups sugar
4 tbsp cocoa powder, sifted
½ tsp vanilla extract
2 tbsp milk

Method:
Preheat oven to 350f. Line a muffin tin with paper liners; set aside.

In a medium bowl, stir together graham cracker crumbs, flour, baking powder and kosher salt; set aside.

Using an electric mixer, cream butter, sugar and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract. Add graham cracker mixture alternately with milk, beginning and ending with graham/flour mixture; scraping down the sides if needed.

Spoon batter into prepared cupcake tin, filling ¾ of the way full. Bake for 22 minutes or until the cupcakes spring back when lightly pressed with your finger. Remove from the oven and cool 5 minutes before removing from pan. Cool completely before filling and frosting.

For Chocolate Frosting:

In an electric mixer, combine butter, icing sugar, cocoa powder, vanilla extract and milk until fluffy and smooth.

To Assemble Cupcakes:

With a paring knife, cut a circle in the top of the cupcake reserving the cut out piece. Scoop out a teaspoon of the inside to make room for marshmallow fluff. Spoon a heaping tablespoon of marshmallow fluff and cover with reserved cupcake top. Pipe or spread chocolate frosting over top each of the cupcakes.

Yields 12 cupcakes

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Crust:
1 ½ cups flour
½ tsp butter
2 tbsp sugar
½ cup butter, chilled
4 tbsp cold water

Pecan Filling:
4 large eggs
1 cup corn syrup
½ cup packed brown sugar
3 tbsp melted butter
1 tsp vanilla extract
¼ tsp kosher salt
1 cup pecan pieces
1 cup semisweet chocolate, chopped

Pecan Topping:
1/3 cup packed brown sugar
3 tbsp honey
3 tbsp butter
1 ½ cups pecan halves
Method:
Preheat oven to 350f. For the crust, in a medium bowl, combine flour, salt and sugar. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Gradually drizzle cold water over flour mixture. Toss the mixture with a fork to moisten until the dough comes together. Gently gather dough into a ball. On a floured work surface, roll dough out into a circle that is 1-inch larger all around than an upside down 9” pie plate. Once rolled, ease dough into a 9-inch pie plate to evenly line the bottom and go up the sides. Fold overhanging dough under itself to form a rim. Transfer to freezer for 10 minutes while preparing filling.

For the filling, in a large mixing bowl whisk eggs, corn syrup, brown sugar, melted butter, vanilla and salt. Mix in chopped pecans. Sprinkle semi sweet chocolate in the bottom of the chilled piecrust and spoon pecan filling over top. Place pie on a rimmed baking sheet and bake for 45 minutes in preheated oven. While pie is baking, prepare topping. In a medium saucepan, combine brown sugar, honey and butter over medium heat. Cook for 3 minutes, stirring constantly until sugar dissolves and mixture is smooth. Stir in pecan halves and remove from heat.

Once pie has baked for 45 minutes, remove from oven and gently spoon topping over filling. Return to oven for 15-18 minutes baking until topping is golden. Cover the edges of the piecrust with aluminum foil if they are browning too much. Cool pie completely before serving, allowing at least 3 hours to set.

Serves 8-10

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Ingredients:
½ cup       butter, softened
½ cup       sugar
½ cup       brown sugar
1               large egg
1 tsp         vanilla extract
1 ½ cups   flour
½ tsp        baking soda
¼ tsp        kosher salt
1 ½ cups white chocolate, cut into chunks
1 cup        dried cranberries
Method:

Preheat oven to 350f. Line a baking sheet with parchment. In an electric mixer, cream butter, sugar and brown sugar together on medium speed. Add the egg and vanilla, beating until fluffy. On low speed, add the flour, baking soda, salt, white chocolate and cranberries, mixing just until flour disappears. Do not over-mix. Drop heaping tablespoons of batter on prepared baking sheet. Bake 10-12 minutes, just until the edges begin to brown. Cool cookies on wire rack.

Yield: 16 large cookies

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Ingredients:

2 ½ cups   flour
1 tsp         cinnamon
1 tsp         baking soda
½ tsp        baking powder
½ tsp        kosher salt
1 cup        sugar
½ cup       brown sugar
½ cup       vegetable oil
¼ cup       buttermilk
2               eggs
½ tsp        vanilla extract
2 cups      apples, peeled and coarsely chopped (2 large apples)

1 cup   butterscotch chips

Glaze:

¼ cup              milk
4 tbsp              butter
½ cup              icing sugar
1 cup               butterscotch chips

Method:

Preheat oven to 350f. Coat a 10-inch loaf pan with non-stick cooking spray.  In a medium bowl, combine flour, cinnamon, baking soda, baking powder and salt. In a large bowl whisk sugar, brown sugar, vegetable oil, buttermilk, eggs and vanilla. Fold in flour mixture, chopped apples and butterscotch chip until just combined. Transfer to the prepared loaf pan. Bake 1 hour and 5 minutes or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before removing to a wire rack to cool completely before glazing.

For the glaze, in a medium saucepan bring milk and butter to a boil over medium heat. Remove from heat and whisk in icing sugar and butterscotch chips. Allow to sit for 15 minutes before glazing loaf.

Serves 12-15

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Cupcakes:

1 ½ cups pumpkin puree

1 ½ cups sugar

2/3 cup brown sugar

¾ cup butter, melted

1/3 cup buttermilk

2 eggs

1 tsp vanilla extract

2 cups flour

1 ½ tsp baking soda

1 ½ tsp ground cinnamon

½ tsp kosher salt

¼ tsp ground ginger

Frosting:

8oz                  cream cheese

½ cup              butter, softened

½ tsp               vanilla extract

½ tsp               ground cinnamon

4-5 cups          icing sugar

Method:

For Cupcakes: Preheat oven to 350f. Line muffin pans with cupcake liners.  In a large bowl whisk together, pumpkin puree, sugar, brown sugar, melted butter, buttermilk, eggs and vanilla. In a small bowl stir together flour, baking soda, cinnamon, salt and ginger. Add flour mixture to egg mixture gently stirring just until combined.  Fill prepared muffin tins; cups should be approximately ¾ full. Bake for 22-24 minutes, or until a tester inserted in the center comes out clean. Let the cupcakes cool on a wire rack before frosting.

For Frosting: Using an electric mixer, beat cream cheese, butter, vanilla extract, cinnamon and icing sugar on low speed until blended. Scrape down sides of the bowl and beat on medium speed for 30 seconds until smooth and creamy.

Makes 20 Cupcakes

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Ingredients:

¼ oz dry yeast

¾  cup water

3 ½ cup flour

2 oz sugar

½ cup heavy cream

1 egg

1 oz melted butter

½ tsp salt

1 tsp cinnamon

½ tsp ginger, cloves and nutmeg

Heavy Cream

Republica del Cacao 75% chocolate

- Mix dry yeast with water, reserve.

- Mix flour, 2 oz sugar, 1/2 cup heavy cream, 1 egg, 1 oz melted butter, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, cloves and nutmeg  add the yeast mixture, beat well until dough forms a ball.

- Place the dough in a bowl with a cloth on top and let rise for 1 to 1.5 hr

- On a floured surface, roll the dough to 1/2″ thick, cut shapes and place a cookie sheet, let proof until it double in size

- In a 360F oil, place the dough shapes, until golden brown let cool on a paper towel.

- Make a ganache filling: Heat 4oz cream to a light boil. Remove from heat and add 4 oz Republica del Cacao 75% chocolate. When chocolate is melted stir. Using a pastry bag fill beignets. Sprinkle with powdered sugar.

Purchase items in BOLD in-store at Surfas or online at Culinary District!