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Recipes
Dannon
Mini Chocolate Cheesecakes
8 chocolate wafer cookies
4 oz. reduced-fat cream cheese, at room temperature
1/2 cup Dannon® Plain Lowfat Yogurt
1/4 cup sugar
1/4 cup sugar
1/4 cup sugar
1 large egg
1 tbsp. cocoa powder, sifted
1 tsp. vanilla extract
1/2 cup semi-sweet chocolate chips, melted
• Preheat oven to 350°
• Place 8 cupcake liners into muffin tin, then place a wafer cookie into bottom of each cupcake liner
• Blend cream cheese until smooth in a medium bowl with an electric mixer
• Add yogurt, sugar, egg, cocoa and vanilla, then blend until smooth. Add melted chocolate and stir well
• Divide the batter evenly among the muffin cups
• Bake 20 minutes or until cakes are set. Cool cakes, and refrigerate until ready to serve
•Garnish with fresh raspberries if desired
Yellow Tail
Lemon-Rosemary Grilled Chicken
⅓ cup olive oil
Zest of 1 lemon
2 tbsp. fresh lemon juice
1 tbsp. honey
4 cloves garlic, minced
¾ tsp. salt
½ tsp. pepper
4 skinless boneless chicken breasts (about 6 ounces each)
3 large sprigs fresh rosemary
Summer Corn Relish
4 ears corn, husks and silk removed
1 tbsp. melted butter
Salt and pepper
3 tbsp. thinly sliced green onion
2 tbsp. chopped fresh parsley
2 tbsp. thinly sliced fresh basil
1 tbsp. white wine
1 tsp. jalapeno (seeded and minced)
1 tsp. olive oil
• In a large resealable plastic bag, mix olive oil, lemon zest, lemon juice, honey, garlic, rosemary, salt and pepper.
• Add chicken to bag; seal and place in refrigerator. Marinate chicken 3-4 hours or overnight.
• Preheat grill to medium high. Oil grill grates. Place chicken on grill and cook, covered, for 4-5 minutes.
• Turn chicken and continue to cook, covered, for another 4-5 minutes or until chicken reaches an internal temperature of 165° on an instant read thermometer.
Summer Corn Relish
• Preheat grill to medium-high. Place corn on grill and cook 4 minutes.
• Turn corn using tongs.
• Brush corn with melted butter and season with salt and pepper.
• Grill corn 4 minutes longer, then remove from heat. Cool completely.
• Carefully cut corn kernels from cobs; place kernels in medium bowl.
• Add remaining ingredients and mix well.
Spoon relish over grilled chicken.
Carlson
Just Peachie Frozen Yogurt
1 tbsp. plus 1 tsp. Carlson Just Peachie VVFO oil
3 cups frozen peaches
½ cup plain full-fat Greek yogurt
3 tbsp. honey
1 tsp. vanilla extract
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Combine all ingredients in bowl of food processor fitted with a steel blade.
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Process, stopping to scrape sides of bowl occasionally, until smooth. This will take a few minutes.
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Scoop into 4 bowls and top with sprinkles, if desired. If you prefer a harder consistency, transfer the frozen yogurt to an airtight container and freeze it for about an hour.
Botticelli
Honey Turmeric Rubbed Salmon
2 medium oranges or blood oranges
1/3 cup Botticelli Extra Virgin Olive Oil, divided
2 tbsp. honey
2 tsp. ground turmeric
¼ tsp salt
Pinch of ground black pepper
1 salmon filet (about 1 ½ pounds)
1 tbsp. chopped fresh herbs (parsley, chives, thyme, basil)
• Cut one of the oranges in half crosswise; squeeze the juice from one of the halves into a small bowl. Slice the remaining orange half into thin slices. Slice the second orange into thin slices.
• Preheat oven to 300°. Combine 1 tablespoon olive oil, 1 tablespoon of the orange juice, honey, turmeric, salt and pepper in a small bowl.
• Spread remaining olive oil in bottom of a shallow baking dish. Top with half of the orange slices. Place salmon filet on top of orange slices. Pour honey-turmeric mixture evenly over salmon. Arrange remaining orange slices around the salmon. Bake 20 – 30 minutes until salmon is cooked to your desired doneness. Sprinkle with the herbs and serve with pan juices.
Tip: For a crispy top, broil salmon 2 to 3 minutes at the end of the cooking time.
Schär
Gluten-free Blueberry Muffins
2 ¼ cups Schar Mix It Universal (GF baking mix)
¾ cup sugar
2 tsp. baking powder
⅔ cup milk (almond, oat, or regular)
½ cup avocado oil, canola oil or vegetable oil
2 large eggs
2 tsp. vanilla extract
1 cup fresh blueberries
Topping
2 tbsp. coarse sugar
½ tsp. cinnamon
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Preheat oven to 375 degrees F. Line 12-cup muffin tin with paper liners.
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Place Schar Mix It Universal, sugar and baking powder in large bowl. Stir with whisk or fork to combine.
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In separate bowl, mix milk, oil, eggs and vanilla.
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Slowly pour milk mixture into dry ingredient mixture, stirring gently until combined. Do not overmix.
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Stir in blueberries.
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Evenly divide batter between muffin cups.
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Mix topping ingredients in small bowl. Spoon onto muffins.
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Bake 18-20 minutes or until golden and toothpick inserted into center of muffin comes out clean.