Watch the latest videos featuring Sweet Gourmet recipes & products!

 

Sweet Gourmet is featured weekly on KETK-NBC56 & KYTK-CBS19. All of the recipes, video and tips can be found here! Easy to find & easy to watch! Questions about a recipe? Send us an email. We are here to answer your culinary questions!

Roasted Carrot Soup

 

1 lb. carrots, peeled and cut into 1 1/2 inch lengths

2 tablespoons olive oil

1/2 medium onion, roughly chopped

4 cloves garlic

1 inch piece of fresh ginger, peeled

8 teaspoons Kitchen Accomplice chicken or vegetable broth concentrate

4 cups water

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

1/2 cup cream (or whole milk)

Tools: Breville Immersion Blender

 

Heat oven to 375 degrees. Scatter the carrots, onion, garlic and ginger over a rimmed baking sheet.  Pour over the oil and shake the pan to coat the ingredients. Roast, stirring once halfway through, until they’re tender and lightly browned. About 1 hour.

 

In a mixing bowl, combine the broth concentrate and water. Microwave for 2 minutes and stir to combine. Add the cooked vegetables to a stockpot and add 1 cup of broth. Puree until smooth. Pour in the remaining broth. Bring to a simmer and adjust consistency and seasoning by adding additional broth, salt and pepper. Remove from heat and add the cream. Serve immediately or chill and reheat when ready to serve. Can be made two days in advance.

Lemon Pound Cake

 

2 cups cake flour

1 cup (2 sticks) butter, room temperature

1 cup sugar

4 large eggs, room temperature

1 teaspoon vanilla

1 teaspoon baking powder

1/2 teaspoon salt

1 cup Sweet Gourmet lemon marmalade

powdered sugar, for garnish

 

Preheat oven to 350 degrees. Butter and lightly flour your bundt pan. Beat the butter at a high speed until white and fluffy. This will take about 5 minutes. Slowly add sugar a spoonful at a time. Continuously beat and scrape down the bowl when necessary. Add eggs one at a time, beating for 2 minutes between each egg. Add the vanilla.

In a separate mixing bowl sift flour, baking powder and salt. Gently fold the flour into the butter mixture by hand. Stop when the flour is just incorporated. Do not overmix. Add half of the batter to the pan. Swirl marmalade over the batter. Do not get too close to the edges of the pan.  Add the remaining batter. Smooth the top to make an even layer. Bake for about 45 minutes or until a toothpick comes out clean. Let cool for 10 minutes before turning the cake onto a plate. Dust with powdered sugar to decorate.

Guinness Bread Bruschetta

 

1 bag Sticky Fingers Irish Soda Bread

1 cup Guinness beer

2 tablespoons honey

1 apple, cored and diced

1/4 cup chopped pecans

2 tablespoon Southern Okie Apple Spread

2 tablespoons lemon juice

2 teaspoons fig balsamic vinegar

salt and pepper, to taste

1 wheel of brie, sliced

 

Prepare the Irish Soda bread according to package directions, but replace the liquid in the directions with Guinness beer and add the honey. Bake in a loaf pan, let cool and slice into 1/2 inch slices. Toast the slices and set aside.

 

In a bowl add the diced apple, pecans, apple spread, lemon juice, balsamic vinegar, salt and pepper.  Stir to combine.

 

Preheat broiler or oven to 450. Top the bread slices with slices of brie. Place under the broiler for 1 to 2 minutes to melt slightly. Top with the apple mixture and serve. 

St Patrick’s Day Pasta Salad

 

 

1 (14 oz.) package of clover pasta

2 tablespoons olive oil

1/2 cup Stonewall Kitchen cilantro lime aioli

1/3 cup Crane’s Crest French dressing

1/4 cup finely chopped fresh cilantro

1/2 cup cherry tomatoes, halved

1/2 large lime, juiced

1/4 teaspoon each salt and black pepper

 

 

Boil pasta according to package directions. Rinse and add olive oil. Toss to coat and place in the refrigerator to chill for 1 to 2 hours or overnight.

After chilling, add the remaining ingredients and stir to combine completely. Refrigerate for up to 4 hours to let flavors combine. Serve cold. 

St Patrick’s Day Pasta Salad

 

 

1 (14 oz.) package of clover pasta

2 tablespoons olive oil

1/2 cup Stonewall Kitchen cilantro lime aioli

1/3 cup Crane’s Crest French dressing

1/4 cup finely chopped fresh cilantro

1/2 cup cherry tomatoes, halved

1/2 large lime, juiced

1/4 teaspoon each salt and black pepper

 

 

Boil pasta according to package directions. Rinse and add olive oil. Toss to coat and place in the refrigerator to chill for 1 to 2 hours or overnight.

After chilling, add the remaining ingredients and stir to combine completely. Refrigerate for up to 4 hours to let flavors combine. Serve cold. 

Spring Lamb for Easter Dinner

 

Chef Simon Webster from Sabor a Pasion Estate & Vineyard was raised in New Zealand and loves to cook and eat lamb. The lamb meat from his home country is mild, lean and tender. It does not possess a mutton or gamey flavor like varieties from other origins.

For this recipe, look for a package of New Zealand rack of lamb. It calls for a half rack which has 8 French-style lamb chops. French-style means that the chops have been trimmed and cleaned to expose the bone.

This is a wonderful recipe that features small yellow Italian tomatoes from Sweet Gourmet and handmade pasta that they also have in stock. It is a delicious dish that will be a beautiful addition to your Easter dinner.

 

Grilled Lamb Chops & Pasta
with Tomato Cream Sauce & Fresh Mint

 

FOR THE LAMB:

1/2 rack French-style New Zealand lamb (consists of 8 lamb chops)

1 tablespoon Tricky Dix pork seasoning

salt and pepper, to season

2 tablespoons olive oil

 

FOR THE PASTA:

1/2 pound papardelle or fettuccini pasta

1 cup cream

1 teaspoon chicken bouillon powder

1 can Grangusto golden yellow tomatoes, drained

1/4 cup parmesan cheese

1/4 cup fresh mint leaves

 

Season lamb with Tricky Dix, salt and pepper and set aside. Heat an ovenproof skillet over high heat. Add oil and sear the rack of lamb on both sides for about two minutes per side. Place the skillet in a preheated 350 degree oven for twenty to 30 minutes to medium rare temperature. Remove the lamb from the oven and let rest for 10 minutes. Slice the lamb between the bones to separate the chops.

To make the pasta, bring a large pot of water to boil, add a generous pinch of salt and boil the pasta until tender.

To prepare the sauce, add the cream and bouillon to a sauté pan over medium heat. Bring the cream to a simmer. Add the tomatoes and let the cream thicken for 2 minutes. Pour over the pasta and toss with tongs to completely coat. Remove from the heat and add the cheese and mint. Season with salt and cracked black pepper. Top the pasta with the lamb chops to serve.

Recipe by Chef Simon Webster, Sabor a Pasion Estate & Vineyard, 903-729-9500, www.saborapasion.com

 

Spring Lamb for Easter Dinner

 

Chef Simon Webster from Sabor a Pasion Estate & Vineyard was raised in New Zealand and loves to cook and eat lamb. The lamb meat from his home country is mild, lean and tender. It does not possess a mutton or gamey flavor like varieties from other origins.

For this recipe, look for a package of New Zealand rack of lamb. It calls for a half rack which has 8 French-style lamb chops. French-style means that the chops have been trimmed and cleaned to expose the bone.

This is a wonderful recipe that features small yellow Italian tomatoes from Sweet Gourmet and handmade pasta that they also have in stock. It is a delicious dish that will be a beautiful addition to your Easter dinner.

 

Grilled Lamb Chops & Pasta
with Tomato Cream Sauce & Fresh Mint

 

FOR THE LAMB:

1/2 rack French-style New Zealand lamb (consists of 8 lamb chops)

1 tablespoon Tricky Dix pork seasoning

salt and pepper, to season

2 tablespoons olive oil

 

FOR THE PASTA:

1/2 pound papardelle or fettuccini pasta

1 cup cream

1 teaspoon chicken bouillon powder

1 can Grangusto golden yellow tomatoes, drained

1/4 cup parmesan cheese

1/4 cup fresh mint leaves

 

Season lamb with Tricky Dix, salt and pepper and set aside. Heat an ovenproof skillet over high heat. Add oil and sear the rack of lamb on both sides for about two minutes per side. Place the skillet in a preheated 350 degree oven for twenty to 30 minutes to medium rare temperature. Remove the lamb from the oven and let rest for 10 minutes. Slice the lamb between the bones to separate the chops.

To make the pasta, bring a large pot of water to boil, add a generous pinch of salt and boil the pasta until tender.

To prepare the sauce, add the cream and bouillon to a sauté pan over medium heat. Bring the cream to a simmer. Add the tomatoes and let the cream thicken for 2 minutes. Pour over the pasta and toss with tongs to completely coat. Remove from the heat and add the cheese and mint. Season with salt and cracked black pepper. Top the pasta with the lamb chops to serve.

Recipe by Chef Simon Webster, Sabor a Pasion Estate & Vineyard, 903-729-9500, www.saborapasion.com

 

Variations on Easter Deviled Eggs

 

 This week on Everyday Gourmet we are getting ready for Easter by trying some different flavors in deviled eggs. The traditional method uses mayonnaise and mustard, but we decided to add some other ingredients that we found at Sweet Gourmet.

 

Truffle Mustard Deviled Eggs: Follow the traditional recipe but substitute the mayonnaise and mustard with 2 tablespoons of Fischer & Wieser Truffle Honey Mustard Seeds. The result is sweet, tangy and very delicious.

 

Chipotle Deviled Eggs: Follow the traditional recipe but substitute the traditional mayonnaise with Stonewall Kitchen Chipotle Mayo. Sprinkle with chipotle powder or paprika. This is a delicious line of mayonnaise that comes in a variety of flavors. The Maple Bacon is another favorite!

 

Garnish for Deviled Eggs: Dress up your traditional deviled eggs with a variety of garnishes. Chopped chives, parsley, finely minced peppers, sliced olives, or my favorite – paprika. Sweet Gourmet also carries caviar and it’s a wonderful way to dress up ordinary deviled eggs.

 

Traditional Deviled Eggs

 

6 hard-boiled eggs, halved

3 tablespoons mayonnaise

1 tablespoon mustard

1/8 teaspoon each salt and black pepper

Garnish: chopped parsley, paprika, caviar

 

Remove the yolks from the eggs and place in a mixing bowl. Mash the yolks with the back of a fork. Add the mayonnaise, mustard, salt and pepper. Stir until smooth and well blended. Garnish with paprika, chopped parsley or caviar. 

Bed & Breakfast Chef Shares the Perfect Omelette

 

Everyone loves an omelette, especially on the weekend and Chef Simon Webster from Sabor a Pasion finds himself making several for his bed & breakfast guests.

It’s a simple technique, but people are often afraid to make them at home because of overcooking, undercooking or the possibility that it might stick to the pan.

In today’s Everyday Gourmet video, Webster shares some simple tips for omelette making.

 

  • Have all your filling ingredients chopped and ready before you begin to cook.

  • Sauté onions, mushrooms or bell peppers before using them in your filling.

  • Heat your pan well before adding the oil or eggs.

  • Use a small skillet or omelette pan.

  • Add 2 teaspoons of oil to the pan.

  • Two eggs per omelette is a good rule of thumb.

  • Beat your eggs vigorously before adding to the pan.

  • Add salt and pepper to the eggs before adding them to the pan.

  • When pan is very hot. Add the oil. Spread it around the pan and then pour in the eggs.

  • Use a spatula to pull back the edges of the eggs as they cook. Then tilt the pan so more of the uncooked eggs can run under the cooked eggs and around the edge of the pan.

  • Lower your heat to prevent burning the bottom.

  • When the eggs are set, turn off the heat and add your filling ingredients to the middle of the pan.

  • Lift one side with the spatula and fold over. Wait about 20 seconds and then slide the omelette out of the pan and onto a plate.

  • Get creative with your fillings. Try different cheeses, fresh herbs, vegetables and meats like ham, bacon, sausage or chorizo. In the video we used homemade mozzarella from Sweet Gourmet and sautéed mushrooms.

 

Webster says if you’re still having trouble mastering an omelette, simply make a reservation at the Sabor a Pasion bed & breakfast and he will make one for you.

 

Tips by Chef Simon Webster, Sabor a Pasion Estate & Vineyard, 903-729-9500, www.saborapasion.com

Easter Ham

 

1 precooked ham (3 to 5 pounds)

1 jar Fischer & Wieser Peach Pecan Ancho Glaze

1 jar Sweet Gourmet Spiced Peaches

1/2 cup water

 

Preheat oven to 325 degrees. Remove the ham from the packaging. Place the ham, meat side down in a 9 x 13 baking dish. Using a small carving knife score the sides of the ham in the skin in a crosshatch or diamond pattern all around the ham. The pattern should have one inch wide intervals and be approximately 1/3 inch deep.

In a bowl combine Fischer & Wieser sauce, the liquid from the jar of spiced peaches and 1/2 cup water. Stir to combine and pour over the ham. Lift the ham slightly so that some of the liquid can run under the ham. Place in the oven and cook for 20 to 30 minutes per pound or until an instant read meat thermometer registers 130 degrees.

When ham reaches 125 degrees, remove from the oven and baste some of the juices over the ham. Also, slice the spiced peaches and add them to the bottom of the dish. Return the ham to the oven to finish cooking.

Sweet Gourmet

4554 S. Broadway, Tyler, TX

903-534-0840

Hours: Monday - Friday:  9am-6pm

Saturday: 10am-6pm

 Sunday 12:30-5:00