The Flavor of October

The Flavor of October

The Sterling Restaurant Supply Team is here in the store enjoying the month of October, and we hope you are too! No carved pumpkins or spider webs in the store yet but we’ll see what happens as Halloween comes closer! Things might get a little spooky at the Sterling Restaurant Supply Store so you should come and visit us. Nobody thinks of October without immediately thinking of Halloween so this month’s recipes are of course going to be all about helping you fulfill that Halloween anticipation! Even just writing about the recipes is making me hungry again…Our recipes for this month are Pumpkin Cheese Ball & Mac-O-Lantern and Cheese Bowls. Pretty cheesy but not as cheesy as our jokes! Let us know if you have any recipes you think the Sterling Restaurant Supply team will enjoy, we’d love to try them.

Pumpkin Cheese Ball

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Recipe Credit: Food Network Kitchen

Total Time: 30-40 Minutes

Yield: 6 Servings

Ingredients:

  • 3 Cups Orange Cheese Puffs
  • 2 Pounds Cream Cheese
  • 3 Cups Shredded Cheddar
  • 1/4 Cup Chopped Chives
  • Kosher Salt and Freshly Ground Pepper
  • 1 Bell Pepper
  • Crackers

Instructions:

  1. Put the Cheese Puffs in a food processor and process until finely ground. Then transfer it to a rimmed baking sheet.
  2. Combine the Cream Cheese, Cheddar, Chives, 1 Teaspoon of Salt, and 1/4 Teaspoon of Pepper into a large bowl and mix to combine.
  3. Mold the mixture together into a ball, while pressing the top of the ball with your hand to flatten the ball.
  4. Carve lines down the sides to resemble a pumpkin.
  5. Roll the Cheese Ball in the ground Cheese Puffs from Step 1.
  6. Remove the Bell Pepper Stem and put it on top of the Cheeseball as the stem.
  7. Seed and slice the Bell pepper.
  8. Serve with with Crackers and slices from the Bell Pepper

Mac-O-Lantern and Cheese Bowls

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Recipe Credit: Food Network Kitchen

Total Time: 30-40 Minutes

Yield: 6 Servings

Ingredients:

  • Kosher Salt
  • 6 Medium Orange Bell Peppers
  • 8 Ounces of Elbow Macaroni
  • 1 1/4 Cups of Half and Half
  • 8 Ounces of Cream Cheese
  • 4 Ounces of Shredded Mild Cheddar

Instructions:

  1. Bring a large pot of salted water to a boil, and fill a large bowl with ice water.
  2. Cut the tops off of the peppers and reserve, then remove the seeds and membranes.
  3. Put the peppers and tops into the boiling water from Step 1, then cook until tender.
  4. Plunge the peppers into the ice water, and use a sharp knife to carve a jack-o-lantern face into one side of each face.
  5. Return the water to a boil, add the macaroni and cook until Al Dente (About 6 Minutes). Reserve 1 cup of the pasta water and drain (but don’t rinse).
  6. Heat the Half and Half in a large saucepan over medium heat until it comes to a simmer. Continue simmering until reduced to about 3/4 cup (About 10 minutes).
  7. Add the Cream Cheese and stir until melted, then whisk in the Cheddar until all the cheese is melted and sauce is smooth.
  8. Off of the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed.
  9. Let set for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top.

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