Some foods and drinks just taste better when it’s cold outside. From slow-cooked soups and stews, to hearty casseroles, yummy desserts, and a good old-fashioned cup of hot cocoa, we’re cooking up some of our favorite recipes in the Lawn Pride office.
Beef Stew Beef Stew with Root Vegetables
It’s hard to beat beef and vegetables for a hot dinner on a cold night. Add the following items to your grocery list or app:
3 tablespoons olive oil
1 tablespoon butter
2 pounds beef stew meat
3 cloves garlic, minced
1 medium onion, diced
1 can or bottle beer
4 cups beef broth, more as needed
1 tablespoon Worcestershire sauce
2 to 3 tablespoons tomato paste
1 1/2 teaspoons sugar
1/2 teaspoon paprika
1/2 teaspoon kosher salt
Freshly ground black pepper
2 carrots, roughly sliced
2 parsnips, roughly sliced
1 small turnip, roughly sliced
2 tablespoons all-purpose flour, optional
Minced fresh parsley, for garnish
Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it’s tough, let it continue to cook.
To finish, add the parsley and stir through the stew.
Watch this video courtesy of The Pioneer Woman to see this recipe in action.
Classic Chicken Noodle Soup
Whether you’re sitting down around the dinner table with family, or sitting down in front of The Price is Right while trying to beat a winter bug, chicken noodle soup is always a winner. Try this contest-winning recipe from The Taste of Home:
2-1/2 pounds bone-in chicken thighs
1-1/4 teaspoons pepper, divided
1/2 teaspoon salt
1 tablespoon canola oil
1 large onion, chopped
1 garlic clove, minced
10 cups chicken broth
4 celery ribs, chopped
4 medium carrots, chopped
2 bay leaves
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3 cups uncooked kluski or other egg noodles (about 8 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
Pat chicken dry with paper towels; sprinkle with 1/2 teaspoon pepper and salt. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons.
Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes.
Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-size pieces. Return meat to stockpot. Stir in parsley and lemon juice. Adjust seasoning with salt and remaining 3/4 teaspoon pepper. Remove bay leaves. Serve.
Amish Apple Dumplings
The Amish are known for their high quality craftsmanship, which definitely extends to the kitchen. As Hoosiers, this Midwest Living-approved Amish-inspired dessert doesn’t disappoint:
3 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening
1 egg, lightly beaten
1/4 cup cold water
1 tablespoon vinegar
8 small cooking apples (about 2 pounds)
3/4 cup packed brown sugar
2/3 cup whipping cream
1/2 cup butter, cut up
2 tablespoons light-colored corn syrup
1 teaspoon vanilla
1/3 cup whipping cream
For pastry: In a large bowl, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. In a small bowl, combine egg, the 1/4 cup cold water and vinegar. Stir egg mixture into flour mixture until all of the dough is moistened. Form dough into a ball. Cover and let rest for 10 minutes (dough will be slightly sticky).
Divide dough in half. Turn one portion dough out onto a well-floured surface. Roll to form a 12×12-inch square. Using pastry wheel or sharp knife, cut into four 6-inch squares.
Peel and core 4 apples. Place an apple on each pastry square. Fold corners to center over apple. Pinch edges to seal. Place dumplings in a greased 15x10x1-inch baking pan. Repeat with remaining pastry and apples.
Bake in a 350 degree F oven for 45 to 50 minutes or until apples are tender and pastry is golden brown. Cool at least 10 minutes.
Meanwhile, for caramel sauce: In a medium saucepan, combine brown sugar, butter, 2/3 cup whipping cream, and corn syrup. Bring to boiling, stirring occasionally; reduce heat to medium. Boil gently, uncovered, for 5 minutes. Remove from heat; stir in vanilla. Transfer to a bowl; cover and set aside to cool slightly.
To serve, in a chilled small bowl, whip 1/3 cup cream to soft peaks. Serve warm dumplings with caramel sauce and whipped cream.
You might be surprised just how many people mistake Baked Alaska for something other than dessert when hearing the name. However, this is one of the most traditional desserts enjoyed around the holidays. Add the following ingredients courtesy of Delish to your shopping cart:
For the ice cream:
2 c. chocolate ice cream, slightly softened
6 c. strawberry ice cream, slightly softened
6 c. vanilla ice cream, slightly softened
FOR THE BROWNIE BASE
1 box brownie mix, plus ingredients called for on box
FOR THE MERINGUE
8 egg whites
1/4 tsp. cream of tartar
1 c. sugar
Spray a 3-quart bowl with cooking spray and line with plastic wrap. Add chocolate ice cream in a layer, then strawberry and vanilla ice creams. Cover loosely with plastic wrap and freeze until completely firm, at least 4 hours.
Preheat oven to 350 degrees. Grease an 8” round cake pan with cooking spray and line with parchment. Prepare brownie batter according to package instructions and bake until a toothpick inserted in the center comes out clean, 25 to 27 minutes.
Let brownies cool completely, then remove ice cream bowl from freezer and place brownie on top. Cover with plastic wrap and return to freezer for one hour or until ready to serve.
Make meringue: Using a hand mixer, beat egg whites and cream of tartar on medium-high speed, 2 minutes. Increase speed to high and add sugar in a slow steady stream. Continue beating until glossy peaks form, about 12 minutes.
Unmold ice cream dome and cover completely with meringue, using the back of a spoon to make swirly peaks.
Broil until golden, 2 minutes (or use a kitchen torch if you have).
Slice and serve immediately.
Beverages – of the Kid and Adult Variety
Classic Hot Chocolate
Marshmallows, whipped cream … whatever you add to Bon Appétit’s best cup of hot chocolate is up to you. Just start with these basics:
3 tablespoons cocoa powder (preferably Dutch-processed), plus more for serving
3 cups whole milk
6 ounces semisweet chocolate (preferably Scharffen Berger), finely chopped
3 tablespoons demerara or granulated sugar
Lightly sweetened whipped cream (for serving)
Bring ¾ cup water to a simmer in a medium saucepan over medium-high heat. Whisk in 3 Tbsp. cocoa powder until no lumps remain, then add milk and return to a simmer. Whisk in chocolate and sugar and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes.
Divide hot chocolate among mugs. Top with whipped cream and dust with cocoa powder.
Caramel Irish Coffee
Finally, besides the required glass of bubbly to ring in 2018, here’s another winter cocktail to warm your chilly bones. Try this caramelly take on a classic Irish coffee from The Spruce:
1 ounce Jameson Irish Whiskey
1 ounce Baileys Irish Cream
1 ounce butterscotch schnapps
2 1/2 ounces coffee
Garnish: whipped cream
Warm a mug or Irish coffee glass by pouring hot water inside. Allow this to set for a few minutes, then dump the water.
Add all of the ingredients to the warm mug and stir.
Top with whipped cream and drizzle caramel on top.
We hope you enjoyed our delicious, winter recipe round-up! We’re glad to bring some warmth to your winter days with yummy snacks and wintery fun. Now, entertain your family with indoor games and activities! Don’t forget – It’s almost time to sign up for your spring lawn applications! Contact us today!