FRESH Ideas Celebrates 100!
This week we are celebrating the 100th airing of FRESH Ideas with Christine Gardner on KYTX-CBS19. The segment has aired since October 2011 during the 5 p.m. newscast on Tuesdays and again on Wednesdays on CBS19 This Morning. And you can always find the videos on www.cbs19.tv, tylerpaper.com and You Tube.
In this week's segment past guests of FRESH Ideas were invited to FRESH by Brookshire's to talk about their favorite recipes from the show. Three recipes were chosen to celebrate the occasion.
An old favorite, Caprese Proscuitto Balls – an easy and delicious appetizer that party guests will love. Something new, Rare Beef Bruschetta with Blue Cheese Horseradish Sauce and Basil Gremolata – a recipe with lots of flavor and an elegant flair. And finally, there's something sweet, Key Lime Pie Chocolate Cups – quick, impressive and the perfect sweet bite.
Caprese Prosciutto Balls
12 slices prosciutto, paper thin
12 grape tomatoes, halved
1/2 pound ball fresh mozzarella
12 basil leaves, cut in half
olive oil and balsamic glaze, for garnish
Preheat oven to 400 degrees. Cut the mozzarella into ½ inch cubes. Trim the outside strip of fat from the prosciutto and discard. Cut the strip in half and lay the strips out individually on a clean work surface. Take a cherry tomato half and place a mozzarella cube on top of it and then a basil leaf half on top of that. Holding the stack together place it on top of a prosciutto slice and roll up diagonally. Tuck the corners under and place on a baking sheet so that the tucked under corners are underneath. Repeat with remaining ingredients. Place a toothpick in each ball pushing it all the way through the ball. Place the baking sheet in the oven. Cook for no longer than five minutes. This is just enough to crisp the prosciutto and slightly melt the cheese. Drizzle a platter with streaks of olive oil and balsamic glaze. Place the balls on the platter. Makes 24 pieces.
Rare Beef Bruschetta with Blue Cheese Horseradish Sauce & Basil Gremolata
1/2 pound beef tenderloin or filet
2 tablespoons steak seasoning
2 tablespoons cooking oil
1 baguette, sliced in 1/2 inch thick pieces
1/4 cup olive oil
1 tablespoon of prepared horseradish
2 tablespoons blue cheese crumbles
1/4 cup sour cream
1/4 cup cream
1 teaspoon dry mustard
pinch of salt & black pepper
15 basil leaves
2 lemons, zest only
3 large cloves garlic
1/4 teaspoon each salt and cracked black pepper
Place the beef a plate and rub the steak seasoning into the meat. Heat a grill pan to high and add the cooking oil. When the oil begins to smoke, add the beef. Let the meat sear on each side for two to three minutes per side. Remove to a plate and let the meat rest and cool for 15 minutes. Preheat oven to 400 degrees. Brush the baguette slices with oil on both sides and place on a baking sheet. Place in the oven and cook for about five minutes. Remove and turn the bread to the other side and cook for an additional couple of minutes or until lightly toasted and golden. Set aside to cool. In a bowl combine the horseradish, blue cheese crumbles and sour cream. Mash the ingredients together with the back of a spoon until smooth. Stir in the cream and add a pinch of salt and pepper. Taste for flavor and add more blue cheese or horseradish, to taste. Spread a small amount of sauce onto each baguette slice. To make the gremolata, stack the basil leaves and roll tightly. Slice into ribbons and then chop into smaller pieces. Place the basil in a bowl with the lemon zest. Crush the garlic cloves and place on a cutting board. Sprinkle the salt and pepper over the garlic and roughly chop into small pieces. Add the garlic to the bowl with the basil and lemon zest and stir to combine. Slice the beef thinly, fold over and place a slice on each piece of baguette. Place the bruschetta on a serving platter and sprinkle the gremolata over the bruschetta pieces.
1 can sweetened condensed milk
1/2 cup key lime juice
1 cup cool whip
1 box chocolate cordial cups
fresh berries, lime wedges or edible flowers, for garnish
In a bowl combine the sweetened condensed milk, lime juice and cool whip. Stir until completely incorporated. Using a small spoon, fill the chocolate cups. Place in the freezer for two or more hours to allow the mixture to harden. The filling will not freeze. It will still be creamy and loose. Garnish the top with lime sections or fresh berries.