HY-VEE SEASONS STAY 82 WARM. RECIPES, TIPS AND TRICKS WITH SHOP CHOCOLATE
THE EASIEST MOLTEN ONLINE. CHOCOLATE CAKE We’ll deliver your groceries to your home PAGE 18 or bring them out to your car. CHOCOLATE ON BBQ RIBS?
YES!PAGE 36 FEBRUARY 2017• FEBRUARY VOLUME 11 1 ISSUE VOLUME
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features 18 44 CHOCOLATE CLASSICS GOOD AS IT GETS Few of us can resist Discover fun new ways our favorite cookies, to indulge in ZÖET brownies and molten premium chocolate lava cake. bars and spreads.
22 48 CHOCOLATE DOUBLE DIP A defi nitive guide If a food is dunkworthy to chocolate—the with chocolate, it’s greatest taste on earth. on our list. Churros, popcorn, dragon fruit, 24 bacon—you name it. DINNER FOR TWO Celebrate Valentine’s 50 night as a couple with WILL YOU BE MY a home-cooked meal. GALENTINE? Introduced by a 32 TV comedy, this MONSTER SHAKES celebration of female THERETHERE AREARE TWOTWO KINDSKINDS Never considered friends is catching on. topping a shake with a donut? You will now. 58 OFOF PEOPLEPEOPLE ININ THETHE WORLD.WORLD. CAN’T BEAT 36 THESE TREATS! SAVORY CHOCOLATE Anyone can make WEWE DELIVERDELIVER TOTO BOTH.BOTH. See chocolate in a small cakes with layers whole new light as it of cherries, topped brings richness and with buttercream. complexity to chicken It’s one of many treats and ribs. that will satisfy your desire for chocolate. 40 STADIUM EATS 62 Craving snacks and a ICING ON THE CAKE DATE NIGHT! cold one? Turn on the Fresh from a TV Chocolate-wine sauced steak tips—perfect game and try these appearance, Hy-Vee for a Valentine’s night in, page 24 pairings. cake decorators give you design tips.
OrderOrder online online 24 24 hours hours a a day, day, 7 7 days days a a week week at at hy-vee.com/floral hy-vee.com/floral LocalLocal and and nationwide nationwide delivery delivery available. available. Contact Contact your your local local Hy-Vee Hy-Vee floral floral shop. shop. SEASONS | hy-vee.com 1
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DONNA TWEETEN EXECUTIVE VICE PRESIDENT, CHIEF MARKETING OFFICER, CHIEF CUSTOMER OFFICER DREW HOLMES SENIOR VICE PRESIDENT, ADVERTISING AND MARKETING WENDY HIATT VICE PRESIDENT, BRAND AND IMAGE MARKETING SARA CANADY GET TO DIRECTOR, BRAND IMAGE KNOW Contents LINDSAY TIMMONS DESIGN DIRECTOR AD STAFF AMY HOLDEN, Executive Pastry Chef TINA VOSS HAYLEY MORAVEC Bryce Ekeren started 12 BRITT BUSCH MORGAN DYKSTRA working as a Hy-Vee TEST KITCHEN Sweet Shoppe manager SHELLY COLVIN about eight months ago GREY DOG MEDIA, LLC INTEGRATED MARKETING in Minnesota. Previously, he created unforgettable WANDA J. VENTLING PRESIDENT desserts at hotels, resorts EDITORIAL AND CREATIVE DIRECTOR ALISON HERR and on a cruise ship. VICE PRESIDENT CLIENT MANAGEMENT Now he keeps Hy-Vee LOIS WHITE MANAGING EDITOR shoppers happy. departments CAITIE TAUKE ASSISTANT ART DIRECTOR MICHAEL GOSHON 6 11 PREMEDIA/ FOOD HACKS BLOOMS: ROSES IMAGING DIRECTOR AARON VENTLING, CARLOS ACEVEDO Learn how easy it is to Find a beautiful array of EDITORS make an edible bowl colors at your Hy-Vee PAIGE WINTERS using melted chocolate Floral, plus tips for making SENIOR GRAPHIC DESIGNER MARY BUNTING 7 and a balloon. a fresh bouquet last longer. EDITORIAL ASSISTANT, FOOD STYLIST LAUREN NORTHNESS CONTRIBUTING ART DIRECTOR 7 12 10 IN SEASON: COOKING 101 STEVE COOPER STRAWBERRIES Melting chocolate is a snap EXECUTIVE TEXT MANAGER KRISTI CHEW The bright red fruit once you’ve done it. After COPY CHIEF promises you a smile in trying our techniques, KATHY MOSIER y career has taken me to Florida, Hawaii, Texas, You can understand why I’m so happy working for Hy-Vee. every bite. you’ll become an expert. COPY EDITOR Germany and places in between, but I’m fortunate to I’ve got carte blanche to find new ways to make people smile. ADAM VENTLING 10 15 EXECUTIVE VICE PRESIDENT be back home again in Minnesota. Hy-Vee’s concept for Sweet With this issue, we’ve narrowed the focus of Hy-Vee Seasons BUSINESS DIRECTOR M OUR BEST: BOTTLES Shoppes in stores was presented to me, and I was lucky enough exclusively to food. Over the last decade, recipes and cooking- ANDREW VENTLING FROM THE HEART Spike a dessert drink VICE PRESIDENT to get in on the ground floor. related stories have always been central. Now cooking, baking, Read about Hy-Vee’s Floral with one of the featured OPERATIONS DIRECTOR Three Sweet Shoppes have opened so far in Minnesota. But roasting, grilling, blending and other culinary delights are our Design Challenge winner chocolate liqueurs. DAN AMBROSE PUBLISHER more are coming soon to Hy-Vee stores throughout the Midwest. only subjects. and his passion for fl owers. BILL FRAME Each Sweet Shoppe is an island of irresistible pleasures. In addition to the newly narrowed focus, I am biased about IN EVERY ISSUE ADVERTISING SALES DIRECTOR MARY LEMKE Our design staff fills cases with such delightful confections this issue for another reason: The star of this issue is chocolate. ADVERTISING SALES EXECUTIVE 3 WELCOME LETTER as White Chocolate Mousse Cakes, Fresh Fruit Chocolate Be still, my heart! Discover how to prepare a Triple Cocoa Cocktail 66 TOP PICKS CAMERON SADEGHPOUR Lattice Cakes, Sea Salt Caramel Truffles, Mini Champagne in “Cheers,” page 15, whip up “Chocolate Classics,” page 18, or COVER PHOTOGRAPHER 73 NEXT ISSUE Get Chef Cupcakes, S’Mores Cake Donuts and countless others. bring out the delicious essence of pork and chicken in “Savory All products shown in Hy-Vee Seasons Bryce’s Because our designers are so talented, we set aside Chocolate,” page 36. are available from local Hy-Vee stores. tru e Please ask our helpful employees if you a spot at the counter for their original work. I even put in Enjoy sampling all you find on these pages. There’s magic in need assistance locating these products. recipe, page 60. some of my own, including 10-piece chocolate puzzles that were every bite and each sip. Prices effective little snow scenes. A food-grade printer was used to create the February 1, 2017, through February 28, 2017 three-dimensional pieces. It was fun, but I should have made Sincerely, (while quantities last). more than 60. I don’t think there was anything else like it in Bryce Ekeren | Hy-Vee, Eagan, Minnesota © 2017 by Hy-Vee, Inc. All rights reserved. Printed in the U.S.A. Minneapolis.
Hy-Vee Seasons recipes are tested by the Hy-Vee Test Kitchen food technologists to guarantee that they are reliable, easy to follow and good tasting. SEASONS | hy-vee.com 3 Please recycle after use.
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CONNECT@ HY-VEE.COM OUR FEATURED To receive Hy-Vee Seasons INSTAGRAM READER at your home, subscribe online at Calling all Seasons lovers. hy-vee.com/seasons Read all past issues Show us your latest creations. on our website. Upload your photos with the hashtag #HyVeeSeasons. Follow us @hyvee Warmwith up SUZY S. PULLED OUT ALL THE STOPS FOR HER DIGITAL SWEETIE WITH THIS CHOCOLATE FINALÉ. YOU CAN TOO. TRY OUR EASIEST MOLTEN CHOCOLATE CAKES, PAGE 21. The Hy-Vee website remains a hub of information. Don’t miss these features at hy-vee.com • Digital coupons • Fuel Saver + Perks® • Weekly ads • Recipes & meal ideas
VIDEO Become a better cook while having fun. Learn helpful kitchen tips by watching Hy-Vee videos at BRITTANY G. SHARED A GORGEOUS A BEAUTIFUL CAKE MADE BY HY-VEE BAKERY FOR A BEAUTIFUL youtube.com BOUQUET OF PINK BLOOMS FROM HY-VEE. WEDDING DAY. POSTED BY BRITT F.
INSTAGRAM FOLLOW US LIKE US PIN US WATCH US Continue receiving Hy-Vee Seasons in your mailbox for DON’T MISS OUT Check out seasonal What's trending at Hy-Vee? If you don't check our page, This is slow-cooker season. See how easy it is to specials, fl ourishing fl orals Maybe it’s a chef chat, a you might miss National Use yours for meatballs, stu pasta shells, make only $10 for 6 issues by visiting hy-vee.com/seasons SUBSCRIBE TODAY! and see-it/do-it food ideas. deal on a Chinese meal or Candy Day. side dishes and even macarons or make instagram.com/HyVee a Fuel Saver special. facebook.com/HyVee cheesecake! ham gravy. to sign up for a year’s subscription. OR PICK UP YOUR FREE COPY AT twitter.com/HyVee pinterest.com/ youtube.com/HyVee YOUR LOCAL HY-VEE STORE. HyVee
4 SEASONS | February 2017
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Chocolate Bowls STEP 1: Infl ate small balloons, then wash and thoroughly dry them. Lightly coat the balloons with Hy-Vee nonstick cooking spray. Set aside. 2 Strawberries STEP 2: Melt bittersweet chocolate (see directions, page 12). Dip the bottoms of balloons in bittersweet chocolate, then place the balloons on a small baking sheet lined with parchment paper. Let BRIGHT stand at room temperature for 1 hour RED AND CHOCOLATE BERRY CUBES or refrigerate for 30 minutes or until chocolate sets up. BEAUTIFUL, STRAWBERRIES Make easy chocolate STEP 3: Use a pin to poke a hole near CAN MAKE the knot and slowly let out the air. treats by fi lling the OUR MOUTHS cups of an ice cube tray Carefully remove the balloon. Fill the bowls as desired and serve immediately WATER LIKE two-thirds full of melted or store in an airtight container in the FEW OTHER dark chocolate. Add a refrigerator for up to 3 days. FOODS. NOT few berries, pressing To make white bowls, substitute white into the chocolate. chocolate for bittersweet chocolate. ACTUALLY A Refrigerate for 1 hour BERRY, THIS before removing Bonus Ftur: Wtch th vido, “How to UNUSUAL FRUIT * mk chocolt bowls,” t h-v.com the cubes. IS THE ONLY ONE TO WEAR ITS SEEDS ON DIY MAGICAL SHELL: THE OUTSIDE— milk and STIR TOGETHER 4 OZ. SOME 200 cookie MELTED BITTERSWEET OR SO PER shooters CHOCOLATE, ¼ CUP STRAWBERRY! STEP 1: Stir together 1 (16.5-oz.) package Hy-Vee HY-VEE REFINED chocolate chip cookie dough and ½ cup Hy-Vee all-purpose fl our. Press dough onto bottom and sides COCONUT OIL AND of six (3-oz.) metal ramekins. Refrigerate for 30 minutes. 1 TBSP. HY-VEE LIGHT need to know STEP 2: Preheat oven to 375°F. Place ramekins on a Cameron Sadeghpour Cameron baking sheet. Bake for 10 minutes. Using the handle of C ORN SYRUP. a wooden spoon, gently press pu ed areas of dough against the bottom and edges of ramekins. Bake 10 more SELECT STORE NUTRITION minutes or until golden, pressing pu ed areas as needed. Choose strawberries that are fi rm, plump Strawberries will keep fresh for a few days Strawberries are bursting with nutrition. Cool cookie shells in ramekins for 15 minutes. and aromatic with the green leaves still in the refrigerator. Do not trim or wash them They are an excellent source of vitamin C, attached. Color is a good telltale sign that until just before eating, as this will hasten manganese and potassium and are also rich STEP 3: Using a paring knife, loosen shells from sides of strawberries are ripe and sweet: the redder, spoilage. You can freeze strawberries for up in antioxidants. One cup of strawberries
ramekins; invert onto a wire rack. Brush melted chocolate PHOTOS Acevedo Carlos the better. Once picked, a strawberry will to six months. Place washed and trimmed contains less than 50 calories and 3 grams (see directions, page 12) inside each shell to seal the not ripen any more, so avoid any that are berries on a baking sheet. When frozen, of fi ber, which helps regulate blood sugar. bottom and sides; refrigerate until chocolate sets. Fill partially white if possible. transfer to an airtight container for storing. WORDS shells with milk and serve.
6 SEASONS | February 2017 SEASONS | hy-vee.com 7
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CapriSun Organic: select varieties 10 ct., 6 fl . oz. $3.99
TRIPLE-DIPPED STRAWBERRIES YOU’LL GET EXTRA Cracker Barrel Macaroni CREDIT FOR THESE & Cheese: select varieties with 11.9 or 14 oz. $2.99 TRULY SPECTACULAR etter STRAWBERRIES. EACH b IS DUNKED NOT ONCE, NOT TWICE BUT THREE
TIMES FOR LAYERS OF Gevalia or McCafé Co ee: select varieties 10, 12 oz., DELICIOUS FLAVOR. 6 or 12 ct. K-Cups $6.49 DON’T SKIP THE SPRINKLES—THEY ADD A SMIDGE OF CRUNCH AND OODLES OF PIZZAZZ. Claussen Pickles: select varieties S 20 to 32 oz. $3.49 MAKE THIS BROWNIE BOTTOM PUDDING PIE USING BAKER'S SEMI-
SWEET CHOCOLATE. Oscar Mayer Lunchables Uploaded: TOP WITH PECANS select varieties 1 2 3 14.1 to 15.6 oz. 2/$6.00 In separate bowls, melt Dip three-fourths of Dip one-fourth of each COATED IN BAKER'S bittersweet chocolate, each strawberry into strawberry into candy DIPPING CHOCOLATE. white chocolate and bittersweet chocolate melts and place once and place on waxed more on waxed paper. pink candy melts. See For complete recipe see www. directions, page 12. paper. Let stand until Let stand for a few chocolate sets. Dip half minutes or until fi nal kraftrecipes.com/recipes/brownie- bottom-pudding-pie-55715.aspx of each strawberry into coating is fi rm but tacky. Oscar Mayer Rope white chocolate and Sprinkle with desired Sausage: select varieties return to waxed paper. nonpareils or sprinkles 12 or 13 oz. $3.49 Let stand until set. and let stand until set.
NO TIME? Buy hand-dipped Baker's Baking Chocolate or Dipping Chocolate: select varieties strawberries from your local Hy-Vee. 4 or 7 oz. $2.48
Devour or Smart Made Entrée: select varieties 8 to 12.5 oz. 2/$6.00
8 SEASONS | February 2017
006-009 Hacks_In Season_PW_12-12.indd 8 12/22/16 4:10 PM 006-009 Hacks_In Season_PW_12-12.indd 9 12/22/16 7:18 AM OUR BEST | people to know from the Hy-Vee Floral Department | B OO S
Rose Know-How GET TO KNOW Surrounded by flowers, SE E T T E RES EST Hy-Vee Floral Manager Pick roses that are just beginning to open, says Jodi Evans, Hy-Vee Floral Manager in Ankeny, IA. These MEET Shannon Ahlman is in have the best potential to open. Super tight buds may SHANNON his element. A lifelong seem like the right choice, but they don't always open. AHLMAN gardener, he takes pride E T E ST O ER Title in his floral designs and Floral Manager at • Keep the roses in a cool place. Hy-Vee in Grand enjoys nothing more • Change the water every couple of days. Trim only Island, NE than beautiful blooms. the stems at a 45-degree angle with hand pruners. Underwater trimming prevents air exposure, Years at Hy-Vee which causes roses to deteriorate faster. Six years • Add fl ower food to a new batch of water. It will provide nutrients the roses need to stay fresh for a Awards longer period of time. Winner of 2016 Hy-Vee Extreme Floral Design Challenge
What’s your favorite part of the job? “As a florist, you are portraying emotion in the arrangements that you create. So you are making these connections with people that can be very deep.” HAT’S THAT OLO MEAN When did you begin From the Heart CHOCOLATE IS SWEET, noticing flowers? WANT TO Q: When did you decide to become a florist? intimate moments of life with our customers. White/Cream Peach “I had a green thumb A: I started with an eight-hour course from People come to us for engagements, weddings, BUT SO IS RECEIVING A Purity, Innocence, Silence, Appreciation, Closing the as a kid so gardening EXPRESS a community college in Omaha. At the time, the death of loved ones, those kinds of things. Big BEAUTIFUL BOUQUET OF Secrecy, Delight Deal, “Let’s Get Together,” was a natural interest Sincerity, Gratitude I was going to Wayne State College in Wayne life moments. You have to be sensitive to them. RosesPink for me.” YOUR LOVE, ROSES FROM A LOVED [Nebraska], but I drove to Omaha once a week for Like, when it’s prom season, young girls come Appreciation, Yellow CHEER four weeks to take evening classes. Then I learned to us to order prom corsages. They come with “Thank You,” Admiration, Joy, Delight, Friendship, What drew you to ONE ON V-DAY. HERE on my own—observed a lot, looked at magazines, hopes and expectations for their big night. But for Gentleness “Welcome Back,” the floral business? UP YOUR did my research. This was all before the Internet. our designers, it means 300 corsages and all the ARE FUN FACTS ABOUT New Beginnings “It started with a WORDS Red little flower called the MOTHER OR It was all trial and error. Then I had my own floral work that comes with that. Maybe they get a little THE CLASSIC BUD. Romantic Love, Passion, Green African violet. I fell in shop for 10 years. overwhelmed. So I remind them, “Girls who get Beauty, Courage, Abundant Growth, CONSOLE Steve Cooper PHOTOS love with it. Totally Q: So what was the learning curve like for you? these corsages want the best. Don’t forget that. Respect Renewal of Life and hooked. Opened a A: I always remember the first wedding we did. You’re taking care of somebody else’s emotions.” Energy, Cheerfulness A FRIEND? Orange flower shop and I delivered this very light box of corsages and Q: What simple rules would you give those who Enthusiasm, Desire, Purple originally thought DO IT WITH boutonnieres to the church. When I got to the want to create their own flower arrangements? Fascination Love at First Sight, we were going to FLOWERS, church door carrying the box, a big gust of wind A: One: Be sure to recut the ends of stems before Enchantment grow African violets came up and, right in front of my eyes, all the putting them in water so the flower can draw in
and everyone else Cameron and Tobin Sadeghpour Bennett SAYS flowers blew away. Everything was flying down more water. Two: Limit the amount of foliage that would love them too. But this was a small HY-VEE the street. A guy stopped and helped me gather will be below the waterline. Three: Cut flowers so community, so we them but it was a disaster. I had a lot to learn. the blooms sit along the rim of the vase, rather Long-stem, short-stem, wrapped added other fresh FLORIST Q: What early lesson sticks with you today? than sticking out all over the place. Four: Nothing with greens and baby's breath or flowers to our stock SHANNON A: I started seeing that every flower is different, is worse than the polka-dot effect. That’s where and those took over even if they are the same kind of flower. There you have a bunch of flowers in light colors and beautifully arranged in a vase, pretty quickly.” AHLMAN. are small variations in color and height and look. stick in a few darker colors. The arrangement roses are abundant at your Hy-Vee These differences dictate how a design should go starts looking like polka dots. Instead, keep colors for the best results. of all the flowers in the same hue. You might have Floral department. Let Hy-Vee help Q: What is your biggest challenge as a florist? a color scheme of all blues, all reds, all yellows or you delight your valentine in a A: Florists share some of the most emotional and whatever you please. special way.
10 SEASONS | February 2017 SEASONS | hy-vee.com 11
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Here are the types of chocolate that are good for melting. Break or chop bars into small pieces to Melt It! speed the melting process. R O O TE TE Smooth, dark semisweet and O O TE intensely fl avored bittersweet bars and wafers are considered For melting, use dark chocolate. Complement only bars or wafers that the chocolate with something contain cocoa butter. l e very sweet—ripe strawberries, Sweet, rich white chocolate o ol te pears or bananas—or nuts with pairs well with fruits that distinctive fl avor n e le have high acidity, such components, such as tart berries and citrus. pl t as peanuts and Macadamia nuts Melting hazelnuts. n to e n also complement MELTING the richness of ool white chocolate. pl e POINTERS o p to Chop the Chocolate e Always use a dry cutting board and a sharp, heavy knife when to e t chopping chocolate. It's easiest REVEAL THE LUSCIOUS SIDE OF w e if you begin chopping from a Chocolate corner of the chocolate. CHOCOLATE BY MELTING IT. THE te p t FIRM TEXTURE TURNS INTO A RICH Keep Moisture Away POOL OF SWEETNESS YOU CAN e elop Make sure all equipment is O O TE loo completely dry and do not cover chocolate while melting. USE TO DIP, DRIZZLE OR COAT. Milk chocolate is o O T sweeter and less bitter Even just a drop of water may cause the chocolate to "seize," This chocolate-like product, also called than dark chocolate. k meaning it will clump, harden almond bark, contains vegetable fat Pair it with caramel or loo w ll and become dry and grainy. instead of cocoa butter, so it is not as rich peanut butter for a rich in fl avor. It comes in assorted colors and combo or with milder not e t fl avors and sets up quickly. nuts, such as walnuts. t e l t Use Low Heat For the smoothest results, melt o o ol te chocolate slowly and gently at o elt n a low temperature. It needs o k n only to get warm to melt.
Stir Often WORDS Tend to the chocolate closely Garnishes while it's melting, as it can Lois White PHOTOS scorch in a split second. Fine Curls To create flat, thin shavings, scrape a vegetable peeler or knife lengthwise across an edge of a softened chocolate bar held over a paper 3 ways plate. Keep the bar in your back pocket for a few minutes to get it to the right temperature. Avoid touching the shavings as they will quickly melt. DIRECT HEAT MICROWAVE DOUBLE BOILER Chill finished curls in the refrigerator until ready to use. Place chopped Place 6 oz. chopped Place chopped
chocolate in a small chocolate in a chocolate in a Cameron and Tobin Sadeghpour Bennett heavy saucepan microwave-safe bowl. heatproof bowl set over low heat. Stir Microwave, uncovered, over hot, but not Loose Curls Spread a melted baking bar or candy coating onto the constantly until on 50 percent power boiling, water. Stir bottom of a baking pan. Let stand in a cool place until chocolate is firm. Using a metal spatula, scrape chocolate from bottom of pan into loose chocolate just begins for 1 minute; stir. occasionally until curls. Chill finished curls in the refrigerator until ready to use. to melt. Remove Microwave on 50 chocolate is almost saucepan from heat percent power for 2 to melted. Remove from Bonus Ftur: and continue stirring 3 more minutes, stirring heat and stir until *Lrn how to mlt until smooth. every 30 seconds until chocolate is melted chocolt. Wtch chocolate is melted and smooth. th vido t and smooth. h-v.com
SEASONS | hy-vee.com 13
012-015 Melting Chocolate_12-12.indd 12 12/22/16 4:14 PM 012-015 Melting Chocolate_12-12.indd 13 12/23/16 10:06 AM Filigree Hearts Pour melted chocolate into a small cone made of parchment paper (or a small resealable plastic bag). Cut off a tip to make a small hole. Squeeze the chocolate out in a thin line onto parchment or waxed paper, drawing hearts and squiggles. For uniform shapes, follow predrawn outlines on the paper. Freeze until set.
| ook n know ow w ne p t | BOTT ES
STEP ONE: Pour melted chocolate into a small cone made of parchment paper (or a small resealable plastic bag). Cut o a tip to make a small hole.
STEP TWO: Lay a piece of parchment paper on top of your heart design or template.* Squeeze the chocolate out in a thin line onto the parchment, tracing the heart RAISE A GLASS TO COCOA! THIS SENSUOUS CHOCOLATE GARNISH and design details. CONCOCTION EXPLODES WITH SO MUCH TRIM A WOODEN SKEWER SO IT IS CHOCOLATE FLAVOR, YOU MIGHT PREFER JUST LONG ENOUGH STEP THREE: Cheers! TO CALL IT DESSERT. TO REST ON THE Freeze for 20 minutes or until set. GLASS BOTTOM AND STILL SUSPEND STEP FOUR: A ROW OF SOFT Using an icing spatula, gently remove CHOCOLATE the chocolate hearts from the CANDIES. parchment paper.
*Create your own heart design or download our filigree template at hy-vee.com/seasons CHOCOLATE LIQUEURS AT HY-VEE
Godiva Chocolate Liqueur TRIPLE A rich, creamy milk ways COCOA chocolate liqueur that makes an ideal MARTINI foundation for any to use Total Time 2 minutes chocolate cocktail. Serves 1 CUPCAKES: CROWN A HY-VEE 5BAKERY CUPCAKE WITH A FILIGREE Ice cubes HEART TUCKED INTO VANILLA OR 1½ oz. Godiva chocolate liqueur, Godiva white PINK BUTTERCREAM ICING. chocolate liqueur or Bailey's chocolate Godiva White Chocolate cherry liqueur CHEESECAKE: RAZZLE DAZZLE Liqueur THE TOP OF A NEW YORK-STYLE 1½ oz. crème de cacao GET YOUR This version from CHEESECAKE WITH FILIGREE HEARTS. 1 oz. vodka SWIRL ON! Godiva uses white MOUSSE OR PUDDING: GIVE IT 1 oz. Hy-Vee half-and-half FOR EXTRA chocolate to make a A HEARTFELT FINISH WITH A ½ oz. Hy-Vee chocolate syrup FLAVOR, RIM milky white liqueur. DECORATIVE FILIGREE HEART. Hy-Vee baking cocoa THE LIP OF Cameron Sadeghpour Cameron DRINKS: FANCY UP A DESSERT YOUR MARTINI Filigree Hearts 1. FILL a cocktail shaker with ice; add chocolate DRINK—OR ANY DRINK CROWNED Bailey's liqueur, crème de cacao, vodka, half-and-half and GLASS WITH LACY, DELICATE CHOCOLATE HEARTS MAKE ELEGANT GARNISHES FOR WITH WHIPPED CREAM—BY ADDING PHOTOS Chocolate A FILIGREE HEART. chocolate syrup. Cover and shake for 10 seconds. CHOCOLATE Cherry Liqueur DESSERTS AND DRINKS. TO MAKE SEVERAL HEARTS AT A TIME, USE A SYRUP AND This seasonal liqueur PIPE HEARTS ONTO 2. STRAIN into a martini glass. Sift cocoa powder over LOLLIPOPS: combines rich cherry BAKING SHEET AND CAREFULLY REPOSITION THE PATTERN UNDER THE LOLLIPOP STICKS FOR A UNIQUE DRIZZLE IT top. Serve immediately. flavor with creamy
VALENTINE'S DAY CHOCOLATE Acevedo Carlos INSIDE IN A PARCHMENT AS YOU GO ALONG. REFRIGERATE THE HEARTS LAYERED chocolate for an LACE BOUQUET. Per serving: 440 calories, 3.5 g fat, 2 g saturated fat, DECORATIVE alternative to pure BETWEEN SHEETS OF WAXED PAPER IN AN AIRTIGHT CONTAINER. 0 g trans fat, 10 mg cholesterol, 20 mg sodium, WORDS 48 g carbohydrates, 0 g fi ber, 35 g sugar, 15 g protein SWIRL. chocolate flavor.
14 SEASONS | February 2017 SEASONS | hy-vee.com 15
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We,We, too, too, love love fresh-baked fresh-baked cookies. cookies. That’s That’s why why we we went went on on a a mission mission inin search search of of the the best best cookie cookie recipe recipe ever. ever. We We tried tried a a lot lot of of recipes. recipes. AskedAsked customers customers to to taste taste and and test. test. Tweaked Tweaked the the recipes recipes and and sampled sampled again.again. And And again. again. (Tough (Tough job,job, but but someone someone had had to to do do it!) it!) We We hope hope youyou and and your your sweet sweet tooth tooth enjoy enjoy the the results results of of our our “cookie “cookie quest. quest.” FFeebbruarruaryy’ ’ 1177 CHOCOLATE CLASSICS | CHOCOLATE | DINNER FOR TWO | MONSTER SHAKES | SAVORY CHOCOLATE | STADIUM EATS | Cameron Sadeghpour Cameron GOOD AS IT GETS | DOUBLE DIP | WILL YOU BE MY GALENTINE? | CAN’T BEAT THESE TREATS | ICING ON THE CAKE PHOTO SEASONS | hy-vee.com 17
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CHOCOLATE
Total Time 45 minutes Serves 50 (1 cookie each)
2¼ cups Hy-Vee all-purpose flour 1 tsp. Hy-Vee baking soda ½ tsp. Hy-Vee salt ¾ cup Hy-Vee butter, softened ¼ cup Hy-Vee vegetable shortening ¾ cup packed Hy-Vee brown sugar ¾ cup Hy-Vee granulated sugar 2 Hy-Vee large eggs 1 Tbsp. Hy-Vee vanilla extract 1 (12-oz.) pkg. Hy-Vee semisweet chocolate chips 1 cup Hy-Vee chopped walnuts
1. PREHEAT oven to 375°F.
2. STIR together flour, baking soda and salt in a bowl; set aside.
3. BEAT butter and shortening in a large mixing bowl with an electric mixer on medium for 30 seconds. Add brown sugar and granulated sugar. Beat on medium for 2 minutes, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour mixture as you can with the mixer. Stir in any remaining flour mixture; add chocolate chips and nuts. CHOCOLATE 4. DROP rounded tablespoons of dough 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes or until edges are light brown. Cool cookies on a wire rack.
Per serving: 130 calories, 7 g fat, 3.5 g saturated fat, 0 g trans fat, CHIP 10 mg cholesterol, 50 mg sodium, 15 g carbohydrates, 1 g fiber, 10 g sugar, CLASSICS 1 g protein TRY OUR BEST-OF-THE-BEST RECIPES
CHOOSE THE BEST BAKING CHOCOLATE COOKIES, BROWNIES AND Use high-quality baking bars and baking cocoa to add rich, complex MOLTEN LAVA CAKE! flavor to your baked goods. Choose chips that hold their shape when baked and perfectly balance other additions, such as nuts. LOADED WITH INDULGE IN THREE OF THE * GOOEY CHOCOLATE MOST BELOVED BAKED CHIP GOODNESS, DON'T HAVE THE RIGHT CHOCOLATE ON HAND? THE ULTIMATE COOKIE TREATS, CHOCK-FULL Here are a few simple substitutions. IS CHEWY WITH A SOFT * CENTER. BOTH BUTTER OF RICH, DECADENT Bittersweet Chocolate—1 square (1 oz.) AND SHORTENING CHOCOLATE. LEARN OUR *• 1 square (1 oz.) unsweetened chocolate plus 1 Tbsp. Hy-Vee granulated CONTRIBUTE A BUTTER sugar, or FLAVOR AND HELP THE SECRETS FOR MAKING • 1 Tbsp. Hy-Vee baking cocoa plus 2 tsp. Hy-Vee granulated sugar COOKIES KEEP THEIR THESE STAND OUT and 2 tsp. Hy-Vee vegetable shortening SHAPE. WALNUTS ADD FLAVOR AND CRUNCH. ABOVE ALL OTHERS. Unsweetened Chocolate—1 square (1 oz.) 3 Tbsp. Hy-Vee baking cocoa plus 1 Tbsp. Hy-Vee cooking oil WORDS Lois White or vegetable shortening, melted PHOTOS Cameron Sadeghpour
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018-021 Chocolate Classics_12-19.indd 18 12/22/16 7:23 AM 018-021 Chocolate Classics_12-19.indd 19 1/4/17 11:55 AM Total Time 30 minutes Serves 2 CHOCOL ATE ½ cup Hy-Vee butter, plus additional for greasing Hy-Vee baking cocoa 6 oz. bittersweet chocolate 2 Hy-Vee large eggs WALNUT BROWNIES 2 egg yolks ¼ cup Hy-Vee sugar Total Time 50 minutes 2. COMBINE butter and chocolate in a heavy medium 2 Tbsp. Hy-Vee all-purpose fl our Serves 16 (1 bar each) saucepan. Cook and stir over low heat until chocolate Hy-Vee chocolate ice cream, optional melts and mixture is smooth; cool slightly. Stir sugar, Purchased hot fudge sauce, optional ½ cup Hy-Vee butter, plus additional for greasing vanilla and salt into chocolate mixture until combined. Fresh raspberries, for garnish 4 oz. bittersweet chocolate, chopped Add eggs, one at a time, beating with a wooden 1½ cups Hy-Vee sugar spoon after each addition. Stir in flour and baking 1. PREHEAT oven to 400°F. Butter two 10-oz. 2 tsp. Hy-Vee vanilla extract cocoa just until combined. ramekins or custard cups. Dust with cocoa; set aside. ¼ tsp. Hy-Vee salt 3. POUR batter into prepared baking pan, spreading 2. MELT butter and chocolate in a medium saucepan 2 Hy-Vee large eggs evenly. Arrange walnuts on top, lightly pressing over low heat, stirring frequently. Cool slightly. 1 cup Hy-Vee all-purpose flour into batter. ¼ cup Hy-Vee baking cocoa 3. BEAT eggs, egg yolks and sugar in a medium 4. BAKE for 30 minutes or until a wooden toothpick 16 whole walnuts mixing bowl with an electric mixer on high for inserted in the center comes out almost clean, with a 5 minutes. Beat in fl our and melted chocolate until few moist crumbs clinging to it. Do not overbake. Cool combined. Divide batter between prepared ramekins. 1. PREHEAT oven to 350°F. Line an 8×8×2-in. baking in pan on a wire rack. Using the edges of the foil, lift pan with foil, extending the foil over edges of pan. ramekins on a baking sheet. Bake for uncut bars out of pan. Cut into bars with a sharp knife. 4. PLACE Butter foil; set pan aside. 15 minutes or until sides of cakes are fi rm but centers Per serving: 220 calories, 11 g fat, 5 g saturated fat, are soft. Do not overbake. 0 g trans fat, 40 mg cholesterol, 45 mg sodium, 29 g carbohydrates, 1g fiber, 22 g sugar, 2 g protein 5. COOL cakes in ramekins for 5 minutes. Run a small knife or metal spatula along sides of cakes to loosen. A CHEWY, Invert onto dessert plates. If desired, top with ice FUDGY cream and hot fudge sauce; garnish with raspberries. TEXTURE AND A RICH MAKE-AHEAD PREP: Prepare as directed CHOCOLATE through Step 3. Cover and * FLAVOR COME FROM USING A refrigerate for up to SAUCEPAN METHOD 4 hours. Let stand at room AND TWO TYPES temperature for 30 minutes OF CHOCOLATE. A WARM WELL before baking. OF INTENSE BITTERSWEET Per serving: 1,110 calories, CHOCOLATE 84 g fat, 52 g saturated fat, FLOWS OUT OF 2 g trans fat, 495 mg cholesterol, 85 mg sodium, 78 g carbohydrates, * A TENDER ROUND 6 g fi ber, 54 g sugar, 16 g protein CAKE—ENOUGH CHOCOLATE TO SEND YOU INTO A BLISSFUL CHOCOLATE HAZE!
Bonus Ftur: Lrn how to* mk Esist Moltn Chocolt Cks. Wtch th vido t h-v.com EA E T OLTE CHOCOLATE CA ES
20 SEASONS | February 2017 SEASONS | hy-vee.com 21
018-021 Chocolate Classics_12-19.indd 20 12/22/16 7:23 AM 018-021 Chocolate Classics_12-19.indd 21 12/22/16 7:23 AM Tobin Bennett Tobin PHOTOS White Lois WORDS
GET YOUR DAILY DOSE OF CHOCOLATE WITH THIS HELPFUL GUIDE. PREPPING Cocoa powder is made when chocolate liquor is pressed to CHOCOLATE remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder. When it comes to delivering deep, dark chocolate flavor, cocoa powder is hard to beat. It comes in two forms: natural or Dutched.
Unsweetened cocoa powder is naturally acidic and has an intense bitter flavor. It's often used in recipes calling for baking DARK CHOCOLATE soda; the two react with each other to allow baked goods to rise. Bittersweet and semisweet are considered dark chocolate; use them interchangeably for baking CHOPPING CHOCOLATE This powder has been treated with an and candy making as well as eating out of hand. Using a chef's knife, alkali to neutralize the natural acidity in the cocoa solids. It has Semisweet contains 52 to 62 percent cacao and All cut chocolate into a more mellow chocolate flavor and a deeper color than natural has a higher sugar content. It's a popular choice large chunks. Chop cocoa powder. for cookies and desserts. Bittersweet contains up chocolate into smaller pieces by to 85 percent cacao. Its pure, intense chocolate begins making small chops flavor shines in a rich ganache. with the knife, moving You can use with the unsweetened Chocolate side to side. either type in recipes that do not call cacao (kah- for baking soda or baking powder. KAY-oh) ALSO CALLED BAKING CHOCOLATE, THIS In other cases, it's best to stick PRODUCT IS PURE CHOCOLATE AND with the type of cocoa called coc tree. Its COCOA BUTTER—NO ADDED SUGAR. for in the recipe. If the recipe o WHITE CHOCOLATE beans contain ITS DEPTH OF FLAVOR STANDS OUT IN doesn't specify, use natural a Simply put, white chocolate isn't really chocolate cocoa BROWNIES, COOKIES AND CHOCOLATE cocoa. Using the wrong type at all. The creamy ivory-hued product contains no of cocoa can result in a flat b pure chocolate or cocoa solids. It's called white butter and CAKE—ALL RECIPES THAT ALSO CALL cake or sunken cupcakes. chocolate because it contains cocoa butter, milk chocolate FOR A GOOD AMOUNT OF SUGAR TO GRATING CHOCOLATE a solids and sugar. It melts beautifully for a candy BALANCE THE HARSH BITTERNESS OF Rub a cool, firm square s coating, and its sweetness makes it a lovely liquor—the of chocolate across the i THE CHOCOLATE. YOU CAN SUBSTITUTE c large section of s addition to baked goods. In baking, use only white amounts UNSWEETENED CHOCOLATE FOR DARK ys to chocolate products with cocoa butter on the label. a handheld grater. wa of each CHOCOLATE BY SLIGHTLY INCREASING 5 determine the THE SUGAR IN YOUR RECIPE. AMAZE flavor of the with Chocolate chocolate GIVE DESSERT A MILK CHOCOLATE CHOCOLATY PUNCH IN and how it is . Mild, sweet milk chocolate contains significantly ... a h.. INSPIRING NEW WAYS. less cacao than dark—36 to 46 percent. With best used. mm aahhh dde m elliiss at least 12 percent milk solids, the chocolate is get r hh SHAVING CHOCOLATE elax 1 DRIZZLE 2 DUST A WHITE 3 PILE CURLS 4 SHAPE 5 POUR lighter in color and milder than dark chocolate. Its alm ed Draw a vegetable MELTED CAKE, BROWNIES ON TOP OF A CUTOUTS OUT CHOCOLATE GLAZE high sugar content makes it sensitive to heat, so FUN Thec smell of chocolate peeler across the CHOCOLATE ON OR CHOCOLATE FRENCH SILK OF MELTED OVER A SLICE OF it's best to use this in no-bake recipes, fillings or increases theta brain waves, narrow side of a bar of room-temperature THE PLATE BEFORE TART WITH COCOA. PIE OR LAYERED WHITE AND DARK CHEESECAKE OR icings, or as a topping for baked treats. which trigger relaxation. chocolate (milk ADDING DESSERT. CHOCOLATE CAKE. CHOCOLATE AND BANANA CREAM chocolate works best). ADD TO ICED PIE (WITHOUT CUPCAKES. MERINGUE).
SEASONS | hy-vee.com 23
022-023 Chocolate Info_12-14 copy.indd 22 12/22/16 7:24 AM 022-023 Chocolate Info_12-14 2.indd 23 12/22/16 4:22 PM FOR MORE FLAVOR,chef's I AD tipD SEA SALT TO MY PASTA COOKING WATER. IT SEASONS THE PASTA AS IT ABSORBS THE LIQUID AND SWELLS.
–Chef Stephen Clark, Springfield, MO
INSTEAD OF GOING OUT THIS VALENTINE’S DAY, COOK YOUR OWN SPECIAL DINNER. IT WILL BE TWICE AS NICE. OUR RECIPES AND SHORTCUT TIPS WILL HELP YOU PULL THIS OFF AS A COUPLE. WORDS Lois White PHOTOS Cameron Sadeghpour and Tobin Bennett er eerr sshhrriimmpp Dinn ppeepppp rreedd
oorr [ SHORTCUT TIP ] BUY SHRIMP THAT'S FF ALREADY PEELED AND DEVEINED FROM HY-VEE. IT'S SUPER CONVENIENT. RECIPE, PAGE 27
24 SEASONS |February 2017 SEASONS | hy-vee.com 25
024-031 Dinner_for_Two_12-8 2.indd 24 12/22/16 7:26 AM 024-031 Dinner_for_Two_12-8 2.indd 25 12/22/16 7:26 AM A GREAT SURF AND TURFchef's DINNER tip! YOU CAN CHANGE UP THE FLAVOR ON THE TENDERLOIN BY RUBBING IT WITH CRACKED FILETS & BROILED RED PEPPER SHRIMP [ 1 ] PEPPERCORNS. Total Time 40 minutes Serves 2 Easy Side s & Apps LOBSTER TAILS ASPARAGUS AND Total Time 1¼ hours Serves 2 –Chef Landon PROSCIUTTO BUNDLES Schumacher, 2 Tbsp. Hy-Vee Select olive oil, divided Preheat oven to 375°F. Line a Sioux Falls, SD Hy-Vee olive oil nonstick spray 8 jumbo shrimp, peeled and deveined, baking sheet with parchment ffii 2 (4-oz.) center-cut beef tenderloin thawed if frozen paper; set aside. Combine ll steaks, about 2 in. thick 1 Tbsp. Hy-Vee grated Parmesan eettss && Hy-Vee kosher sea salt and black RECIPE, OPPOSITE Hy-Vee kosher sea salt and pepper cheese, ½ tsp. lemon zest and Hy-Vee black pepper to black pepper ½ bulb fennel, thinly sliced taste in a small bowl. Cut ¼ cup Hy-Vee Select olive oil ½ (16-oz.) jar roasted red 2 slices prosciutto in half bbrrooii 2 Tbsp. chopped fresh sage peppers, drained lleedd lengthwise. Wrap each [ ] lloobb 2 Tbsp. chopped fresh rosemary ½ large onion, finely chopped slice around 3 trimmed 2 ss 2 Tbsp. fresh thyme leaves 1 tsp. minced garlic asparagus spears; set BALSAMIC PARMESAN tt aside. Brush one side ee 1 Tbsp. minced garlic ¼ cup Hy-Vee heavy whipping cream BREAD DIP rr Combine 1 cup Hy-Vee Select ½ tsp. Hy-Vee red pepper flakes ¼ cup seeded and chopped tomato of 2 sheets phyllo tt with 1 Tbsp. melted olive oil, 2 Tbsp. Hy-Vee aa 2 (6-oz.) lobster tails, thawed if frozen 6 oz. packaged dried fettuccine Hy-Vee butter; sprinkle balsamic vinegar, 1 Tbsp. Hy-Vee ii ¼ cup Hy-Vee unsalted butter Fennel fronds, for garnish ll with Parmesan mixture. dried basil, 1 Tbsp. minced garlic, ss ⅓ cup chopped fresh herbs, such as Cut each sheet in half 1 tsp. Hy-Vee black pepper, 1. HEAT 1 Tbsp. oil in a large straight- chives, rosemary or tarragon lengthwise; wrap each portion ½ tsp. Hy-Vee kosher sea salt, sided skillet over medium-high heat. around an asparagus bundle, ½ tsp. crushed red pepper and 1. PREHEAT oven to 450°F. Spray an Season shrimp with salt and pepper. exposing some of the prosciutto 2 Tbsp. Hy-Vee grated Parmesan 8×8-inch baking dish with nonstick Add shrimp to skillet; cook for and asparagus. Place bundles on cheese. Serve with Hy-Vee spray; set aside. Line a baking pan with 3 minutes or until shrimp are opaque, prepared baking sheet. Bake for Bakery artisanal bread, such as 10 to 12 minutes or until phyllo is ciabatta or focaccia. aluminum foil; set aside. turning once. Transfer shrimp to a crisp and golden. Serves 2 platter and keep warm. 2. SEASON steaks with salt and pepper. (2 bundles each). Lightly spray a skillet with nonstick 2. ADD remaining 1 Tbsp. oil to same spray; add steaks. Cook over medium- skillet; heat over medium heat. Add high heat for 6 minutes or until seared, fennel; cook until tender, stirring [ 3 ] turning once. Transfer steaks to occasionally. Transfer fennel to a paper BEET AND GOAT CHEESE prepared baking dish. Bake to desired towel-lined plate. HEART STACKS doneness, allowing about 13 minutes for Cut heart shapes out of 6 pickled 3. ADD roasted peppers, onion and medium-rare (145°F) or 18 minutes for beet slices using a 1-inch cutter. garlic to same skillet. Cook over medium (160°F). Remove from oven. Spread ½ (4-oz.) pkg. Hy-Vee medium heat until softened. Transfer Select garlic and herbs fresh goat 3. HEAT olive oil in same skillet over mixture to a blender. Cover and blend cheese, softened, on four of the low heat. Add sage, rosemary, thyme, until smooth. Return mixture to skillet; heart-shaped beet slices. Create two garlic and red pepper fl akes. Cook for stir in cream, tomato and cooked stacks, alternating beet slices with 1 minute. Turn o heat; add steaks and fennel and shrimp. Simmer cheese. If desired, sprinkle chopped Hy-Vee salted pistachios on top. turn to coat with herb mixture. Keep mixture while pasta is cooking. warm until serving time. 4. COOK fettuccine according 4. PREHEAT broiler. Split tops of lobster to package directions; drain. Serve tail shells using kitchen shears. Pull the shrimp sauce over fettuccine. If desired, [ ] shells apart to expose the meat. Melt garnish with fennel fronds. 4 butter in a small saucepan over low CHARCUTERIE heat; add ⅓ cup herbs. Place lobster Per serving: 650 calories, 27 g fat, FOR TWO 9 g saturated fat, 0 g trans fat, Start with an assortment of on prepared baking pan; pour butter 90 mg cholesterol, 670 mg sodium, crackers or toasted Hy-Vee [ SHORTCUT TIP ] mixture over top. Broil for 10 minutes or 78 g carbohydrates, 7 g fi ber, 11 g sugarsugar,, Bakery French baguette slices. CHOOSING LOBSTER TAILS FOR YOUR SURF AND TURF DINNER WILL GIVE YOU A LOVELY MEAL 19 g protein until lobster meat is opaque. Add slices of prosciutto and THAT DOESN'T REQUIRE BIBS, NUTCRACKERS OR WADS OF NAPKINS. salami, a soft and spreadable BE SURE TO THAW FROZEN LOBSTERS AHEAD OF TIME. Per serving: 1,080 calories, 82 g fat, cheese, such as Brie, a fi rm 30 g saturated fat, 1 g trans fat, cheese, such as Gouda, fresh 310 mg cholesterol, 470 mg sodium, 8 g carbohydrates, 1 g fi ber, 0 g sugar, and dried fruit and something 73 g protein briny—olives or cornichons play well here. For other fl avorful additions, add arugula, lightly tossed in purchased vinaigrette, and Dijon or country-style mustard.
26 SEASONS |February 2017 SEASONS | hy-vee.com 27
024-031 Dinner_for_Two_12-8 2.indd 26 12/22/16 7:26 AM 024-031 Dinner_for_Two_12-8 2.indd 27 1/3/17 3:31 PM AFTER RUBBING THEchef's SEASONINGS tip [ SHORTCUT TIP ] ON THE CHICKEN, TRIM A FEW MINUTES OFF YOUR PREP TIME BY LET IT STAND FOR USING A PURCHASED TARRAGON OR BERRY- 15 MINUTES FLAVORED VINAIGRETTE. BEFORE ROASTING. THIS WILL GIVE RECIPE, PAGE 30 THE FLAVORS TIME TO PENETRATE INTO THE MEAT. –Exec. Chef Tim Freed, rrooaasstt cchh Peru, IL ppllee iicckk ssiimm eenn && vv ee gg gg ii ee
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[ SHORTCUT TIP ] ROAST CHICKEN AND VEGGIES TOGETHER FOR A COMPLETE, IN ONE PAN FOR EASY PROTEIN-RICHchef's tip CLEANUP. MEAL, SERVE THIS SALAD RECIPE, PAGE 30 OVER A QUINOA aa PILAF MADE BY ppppll SAUTÉING COOKED ee,, ffee QUINOA WITH nnnneell CHOPPED FENNEL AND ONION. SERVE THE PILAF WARM && OR CHILLED. ssttrr dd –Chef Renee Soper, aa aa Madison, WI SEASONS |February 2017 ll 28 wwbbeerrrryy ssaa
024-031 Dinner_for_Two_12-8 2.indd 28 12/22/16 7:27 AM 024-031 Dinner_for_Two_12-8 2.indd 29 12/22/16 7:27 AM SEARING THE OUTSIDEchef's OF tip THE BEEF IN A HOT PAN [ ] IS KEY. IT GIVES SHORTCUT TIP THE BEEF COLOR PINCHED FOR TIME? HEAT UP PREMADE 2 sprigs thyme, plus more for garnish SIMPLE ROAST APPLE, FENNEL & AND A NICE CRUST REFRIGERATED MASHED POTATOES, 1 clove garlic, crushed CHICKEN & STRAWBERRY SALAD AND ALSO LOCKS STIR IN SOME PARMESAN CHEESE AND ½ cup Zinfandel wine VEGGIES Total Time 20 minutes Serves 2 IN THE JUICES. YOUR SIDE IS READY. Total Time 2 hours Serves 4 ⅓ cup Hy-Vee beef broth 1 recipe Tarragon Vinaigrette, below 1 tsp. Hy-Vee Worcestershire sauce –Chef Craig Joos, RECIPE, OPPOSITE Rock Island, IL 1 (4½- to 5-lb.) whole roasting chicken, ½ fennel bulb ½ tsp. Hy-Vee baking cocoa giblets removed and discarded 1 Granny Smith apple 1. PREPARE Parmesan Potatoes; keep Cook as 1 lemon ¼ red onion warm. 2 Tbsp. Hy-Vee Select olive oil ½ cup sliced strawberries TRY NEW THINGS 2 Tbsp. chopped fresh herbs ½ cup baby arugula leaves 2. SEASON steak with salt and pepper. a ChallengeCou yourselvesple (rosemary, thyme, basil Mint leaves, for garnish Add steak and flour to a gallon-size by cooking recipes and/or oregano) resealable plastic bag; seal bag and you've never made Hy-Vee kosher sea salt and 1. PREPARE Tarragon Vinaigrette; cover toss to coat. 1. before. Put all your black pepper and refrigerate until ready to serve. 3. HEAT 2 Tbsp. butter in a large skillet efforts into the entrée, 4 oz. red potatoes, quartered 2. TRIM stalks from fennel bulb; reserve over medium-high heat. Shake excess then round out the 4 oz. small carrots with tops, halved fronds for garnish. flour off steak; add to skillet. Stir in meal with bread and a 4 oz. Brussels sprouts, halved thyme and garlic. Cook for 4 minutes simple green salad. 3. CUT fennel, apple and red onion into or until steak is brown, turning once. paper-thin slices, using a mandoline 1. PREHEAT oven to 400°F. Skewer Transfer steak to a platter; leave thyme SMALL-BITE NIBBLES slicer or sharp knife. Layer the slices neck skin of chicken to back; tie legs and garlic in skillet. Start things off with to tail with 100 percent cotton kitchen with the strawberries and arugula one of the light bites twine. Twist wing tips under back. on two serving plates. Drizzle with 4. ADD wine, broth and Worcestershire on page 27. Along with Place chicken, breast side up, on a rack Tarragon Vinaigrette. If desired, garnish sauce to skillet; bring mixture to boiling. 2. a glass of wine or a in a shallow roasting pan. with mint leaves and fennel fronds. Scrape up any brown bits in the bottom cocktail, it will put you of the skillet. Gently boil until liquid is TARRAGON VINAIGRETTE: Whisk at ease as you begin 2. ZEST lemon. Combine zest with reduced by half. together 1 Tbsp. white wine vinegar, prepping the meal. olive oil, herbs, salt and pepper. Toss potatoes, carrots and Brussels sprouts 2 tsp. fresh lemon juice, 1½ tsp. Hy-Vee 5. MELT remaining 2 tablespoons orange juice, ½ tsp. Hy-Vee honey butter; stir in cocoa. Add cocoa mixture TALK IT OVER together in a medium bowl. Add half and ½ tsp. chopped tarragon. Slowly and steak tips to skillet. Cook for It's one of the best of the herb mixture; tossing to coat. add 2½ Tbsp. Hy-Vee Select olive oil, 2 minutes more or until heated through. ways to tackle a Arrange vegetables around chicken in roasting pan. whisking constantly until combined. cooking challenge. 6. SERVE steak tips over Parmesan 3. Does the chicken Potatoes. If desired, garnish with 3. RUB remaining herb mixture over Per serving: 240 calories, 17 g fat, look done? Are these chicken. Quarter zested lemon and 2.5 g saturated fat, 0 g trans fat, additional thyme. 0 mg , 35 mg , onions chopped finely add to chicken cavity. Roast chicken cholesterol sodium 2 g carbohydrates, 5 g fiber, 15 g sugar, PARMESAN POTATOES: Peel and enough? Does this and vegetables, uncovered, for 1 hour 2 g protein quarter 1 lb. Hy-Vee russet potatoes. dish need more salt? or until an instant-read thermometer ss Cook in enough salted boiling water When you collaborate inserted in a breast registers 155°F. to cover for 20 to 25 minutes or until in a friendly way, Remove chicken and vegetables from ee tender; drain. Mash with a potato everything will turn oven; cover with foil and let stand for STEAK TIPS masher or beat with an electric mixer oo out better. 15 minutes before serving. & PARMESAN POTATOES on low. Add 3 Tbsp. Hy-Vee unsalted tt butter and 3 Tbsp. shredded Parmesan SHARE TASKS Per serving: 430 calories, 19 g fat, Total Time 40 minutes Serves 2 4.5 g saturated fat, 0 g trans fat, cheese. Season to taste with Hy-Vee aa Measuring, chopping, 145 mg cholesterol, 170 mg sodium, salt. Gradually beat in 3 Tbsp. Hy-Vee tt cooking ... take turns 11 g carbohydrates, 3 g fiber, 2 g sugar, 1 recipe Parmesan Potatoes, right whole milk to make mixture light and on the prep work 50 g protein 8 oz. beef sirloin steak, trimmed and oo fluffy. Add additional milk, if needed. 4. to keep it fun and cut into 1-inch pieces exciting. pp Hy-Vee kosher sea salt and Per serving: 860 calories, 58 g fat, 34 g saturated fat, 1.5 g trans fat, black pepper HAPPY DINING 205 mg cholesterol, 490 mg sodium, 2 Tbsp. Hy-Vee all-purpose flour 40 g carbohydrates, 5 g fiber, 12 g sugar, nn Turn off the TV and ¼ cup Hy-Vee unsalted butter, divided 32 g protein put away your cell aa phones. It’s time to ss 5. sit down and enjoy the meal you've made ee together. mm ppaarr 30 SEASONS |February 2017 sstteeaakk ttiippss && SEASONS | hy-vee.com 31
024-031 Dinner_for_Two_12-8 2.indd 30 12/22/16 4:33 PM 024-031 Dinner_for_Two_12-8 2.indd 31 12/22/16 7:27 AM 032-035 Monster Shakes_12-5.indd 32
This is no time for half measures. Cram that entire chocolate bar on top!
Add a donut or two. Why not? 12/22/16 7:29 AM 032-035 Monster Shakes_12-5.indd 33
CHOCOLATE
THE BASE SMEAR INSIDE OF GLASS WITH: 2 TBSP. HY-VEE MARSHMALLOW CREME RIM GLASS WITH: 2 TBSP. FUDGE SAUCE + ½ CUP HY-VEE PRETZEL RINGS BLEND TOGETHER: 4 SCOOPS HY-VEE MONSTER CHOCOLATE ICE CREAM + ½ CUP HY-VEE 2% MILK + 1 CREAM-FILLED CHOCOLATE SNACK CAKE POUR INTO GLASS TOPPERS HY-VEE MARSHMALLOWS CHOCOLATE SNACK YOU WORK’S HIGHHARD. TIME EAT TO RIGHT. CUT CAKES NOW IT HY-VEE BAKERY LOOSE AND GET A LITTLE CRAZY PETITS FOURS AND WITH A DIVE INTO ONE OF THESE DONUTS OUTRAGEOUS DESSERTS. CHOCOLATE- COATED PEANUT
SEASONS BUTTER CUPS HY-VEE WHIPPED
| TOPPING
hy-vee.com CANDIES & SPRINKLES 12/22/16 7:29 AM FUDGE SAUCE 33 Straws let you enjoy this shake from the COOKIE bottom up!
You can never get enough Hy-Vee brownies!
TOPPERS THE BASE HY-VEE BAKERY RIM GLASS CHOCOLATE CHIP WITH: This can be COOKIES 2 TBSP. peanut butter, FUDGE SAUCE almond butter, COOKIE STRAWS chocolate + hazelnut butter, FUDGE AND MINT DARK CHOCOLATE whatever MARSHMALLOW CANDIES you want. PINWHEELS BLEND TOGETHER: COOKIES 'N' CREME 4 SCOOPS HY-VEE MINT DROPS CHIP ICE CREAM + THE BASE CARAMEL CORN ½ CUP HY-VEE SMEAR INSIDE OF HY-VEE WHIPPED 2% MILK GLASS WITH: TOPPING 2 TBSP. FUDGE POUR INTO GLASS HY-VEE MINI SAUCE CHOCOLATE CHIPS TOPPERS RIM GLASS WITH: FUDGE SAUCE CHOCOLATE MINT MINT CHOCOLATE CURLS: 2 TBSP. SPECULOOS WAFERS Shape nonstick aluminum foil COOKIE BUTTER COOKIE CRUMBLES into a container the size and + MINT CHOCOLATE BARS shape of a stick of butter. In a microwave-safe bowl, heat HY-VEE MINI PEPPERMINT PATTIES ¼ cup bittersweet chocolate CHOCOLATE CHIPS chips on high for 15 seconds at a HY-VEE BAKERY time, stirring occasionally, until BLEND TOGETHER: BROWNIES completely melted. Pour into the 4 SCOOPS HY-VEE aluminum container. In another COOKIE DOUGH MINT CHOCOLATE microwave-safe bowl, heat ¼ cup mint chocolate chips on high ICE CREAM CURLS (see right) for 15 seconds at a time, stirring + Bonus Ftur: Lrn how to occasionally, until completely SPRINKLES AND ½ CUP HY-VEE mk* Monstr Shks. Wtch CHOCOLATE MINT melted. Pour over bittersweet CANDIES chocolate in aluminum container. 2% MILK th vido t h-v.com MINT CREME-FILLED Stir chocolates once or twice POUR INTO GLASS N with a small spatula to swirl, then COOKIES place in refrigerator for 2 hours or until completely firm. To form HY-VEE mint chocolate curls, run a CHOCOLATE SAUCE vegetable peeler along chocolate bar in long steady strokes.
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032-035 Monster Shakes_12-5.indd 34 12/22/16 7:29 AM 032-035 Monster Shakes_12-5.indd 35 12/22/16 4:51 PM G CHOCOLATE ADDS A HINT OF BITTERNESS but also SWEETNESS, RICHNESS AND A DEPTH OF FLAVOR THAT ROUNDS OUT A DISH. —HY-VEE STORE CHEF BRANDON ZAWADA, MILAN, IL Without the sugar, chocolate is free to show off its savory side with deeply complex fl avors that bring out the true SLOW COOKER essence of pork Hot cooked white rice and chicken. MOLE CHICKEN Garnish options, such as jalapeño chile pepper slices, cilantro, roasted sesame seeds and/or lime slices Total Time 30 minutes plus 6 to 8 hours on LOW or 3 to 4 hours on HIGH Serves 4 1. COMBINE black beans, broth, chipotles, tortilla chips, almonds, garlic, chili powder and cinnamon in a food processor. Cover and process until smooth. WHAT 1 (15-oz.) can Hy-Vee low-sodium black beans IS MOLE? 3 cups Hy-Vee reduced-sodium chicken broth lay] IS A THICK 2. TRANSFER black bean mixture to 3½- or 4-quart MOLE [MOH- ¼ cup canned chipotles in adobo sauce slow cooker. Add chicken. Cover and cook on LOW savory ¼ cup Hy-Vee white corn restaurant-style for 6 to 8 hours or on HIGH for 3 to 4 hours. Add AND RICH SAUCE FROM MEXICO. SOME MOLES USE PIQUANT tortilla chips chocolate and stir until chocolate melts. Season with salt, to taste. SUN-DRIED CHILES, SPICES AND ¼ cup toasted Hy-Vee almonds 2 Tbsp. roasted minced garlic UNSWEETENED CHOCOLATE 3. SERVE chicken and mole sauce over rice. Garnish 1 Tbsp. Hy-Vee chili powder TO FORM COMPLEX FLAVORS. as desired. ¼ tsp. Hy-Vee ground cinnamon 8 boneless, skinless chicken thighs, thawed if frozen Per serving: 460 calories, 19 g fat, 5 g saturated fat, 2 oz. bittersweet chocolate, chopped 0 g trans fat, 130 mg cholesterol, 740 mg sodium, 37 g carbohydrates, 9 g fi ber, 7 g sugar, 38 g protein CHOCOLATE WORDS WORDS Carlos Carlos Acevedo Acevedo PHOTOS PHOTOS CameronCameron Sadeghpour Sadeghpour and and Tobin Tobin Bennett Bennett Hy-Vee kosher sea salt, to taste 36 SEASONS | February 2017 SEASONS | hy-vee.com 37
036-039 Savory_Chocolate_12-8 2.indd 36 12/22/16 7:31 AM 036-039 Savory_Chocolate_12-8 2.indd 37 12/22/16 7:31 AM HOW TO DO SAVORY CHOCOLATE RIGHT The key is balance. Too much cocoa powder can give food a bitter fl avor. Baking spices and coffee complement chocolate, while garlic powder and salt help temper bitterness. Use YG this rub on all types of meat including steak, pork loin and I ALSO LI KE whole chicken. ADDING cocoa powder TO THE BARBECUE SAUCE. YOU CAN MOCHA-RUBBED RIBS ACTUALLY SMELL THE CHOCOLATE! Total Time 4½ to 5½ hours salt and pepper. Sprinkle cocoa Serves 10 mixture evenly on both sides —HY-VEE STORE CHEF JIM NADEAU, CEDAR FALLS, IA of ribs; rub in with your fi ngers. 3 Tbsp. Hy-Vee baking cocoa 3. ARRANGE coals, wood 1 Tbsp. instant espresso chips and water pan in a coffee powder smoker according to the 1 Tbsp. Hy-Vee chili powder manufacturer’s directions. 1 tsp. packed Hy-Vee dark Add additional coals and brown sugar adjust vents as needed to 1 tsp. Hy-Vee granulated garlic maintain about 250°F. ½ tsp. Hy-Vee ground cumin ½ tsp. ground mustard 4. PLACE ribs on a well- ½ tsp. ground coriander greased rack directly over water pan; cover or close ⅛ tsp. ground allspice smoker. 2 (3-lb.) racks pork loin back ribs, trimmed 5. SMOKE ribs for 4 to 5 hours Hy-Vee kosher sea salt and or until ribs are tender and black pepper, to taste an instant-read thermometer 4 cups mesquite or hickory inserted into the meat wood chips, soaked in water between the ribs reaches for 30 minutes 190°F, adding wood chips as Hy-Vee BBQ sauce, to taste needed to maintain smoke for the fi rst 2 hours.
1. COMBINE baking cocoa, 6. REMOVE ribs from smoker. espresso powder, chili powder, Cover loosely with foil and let brown sugar, garlic, cumin, stand for 20 minutes. Serve mustard, coriander and with BBQ sauce. allspice; set aside. Per serving: 590 calories, WHY 2. PAT ribs dry with paper 44 g fat, 17 g saturated fat, COCOA? towels. Remove the tough 0 g trans fat, 195 mg cholesterol, silverskin membrane on the 830 mg sodium, COCOA POWDER WORKS WELL TO 2 g carbohydrates, 1 g fi ber, bone sides of the rib racks. 0 g sugar, 44 g protein COAX OUT AND ENHANCE THE SAVORY Season ribs generously with FLAVORS OF COOKED MEAT. IN ADDITION, STUDIES HAVE SHOWN THAT CHOCOLATE IS ACTUALLY GOOD FOR YOU.
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036-039 Savory_Chocolate_12-8 2.indd 38 12/22/16 7:31 AM 036-039 Savory_Chocolate_12-8 2.indd 39 12/22/16 7:31 AM GAMEGAME STADIUM DAYDAY EATS EATS EATS Stadium Forget your team rivalriesE ATS and unite over some good Eats stadium-style munchies. Pair these touchdown- BREWS worthy eats with craft Y brews recommended by EVEN KEEL SESSION IPA, Ballast Point Brewing three Hy-Vee beer experts. Company. An easy drinking, low-alcohol pale ale.
FRIED ONION RINGS FAT TIRE AMBER ALE, New Belgium Total Time 1 hour 4. HEAT 2 in. of oil in a deep skillet Brewing. Well-balanced 6 (4 onion rings each) or 5-qt. Dutch oven over medium- Serves ale with toasted malt and high heat to 350°F on a deep-fry fruit flavors. 3 large yellow onions thermometer. (If you don’t have a deep- 2 cups buttermilk fry thermometer, stick a dry bamboo 1 Tbsp. bottled hot sauce chopstick into the oil; if it takes about SAMUEL ADAMS BOSTON Hy-Vee vegetable or canola oil, 2 seconds for bubbles to rise and LAGER, Boston Beer Company. encircle the chopstick, the oil is ready.) for deep frying A smooth, full-bodied beer with prominent malt and caramel flavors. 3 cups Hy-Vee all-purpose flour 5. DRAIN onion rings, reserving 3 Tbsp. Cajun seasoning marinade in a medium bowl. Hy-Vee kosher sea salt, to taste 6. WHISK together fl our and Cajun LEINENKUGEL’S ORIGINAL, 1. PREHEAT oven to 250°F. Place two seasoning in a large bowl. Jacob Leinenkugel Brewing Company. wire racks on two rimmed baking Crisp, classic flavors that go down smooth. 3 to 4 onion rings into fl our sheets; set aside. 7. TOSS This pairs well with most foods. mixture, dip into reserved marinade and 2. CUT onions crosswise into ½-in.-thick toss again into fl our mixture. Add to hot Cameron Sadeghpour Cameron slices; separate into rings. Set large oil and fry for 3 minutes or until golden UNFILTERED WHEAT BEER, rings aside; reserve small rings for brown, turning once. Use a skimmer to Boulevard Brewing Company. An American-style another use. transfer to wire rack on baking sheet. beer with bright citrus flavor. It is the best-selling Continue with remaining onion rings, craft beer in the Midwest. 3. COMBINE buttermilk and hot sauce working in batches. in a large resealable plastic bag. Add large onion rings to bag; seal bag. 8. SPRINKLE fried onion rings with salt, Turn to coat rings. Marinate for about to taste. Keep warm in oven for up to NOONER PILSNER, Sierra Nevada Brewing This golden German-style pilsner has 30 minutes. 30 minutes before serving. Company. surprisingly big spice and floral hops flavors. Nutrition facts cannot be accurately PHOTOS Acevedo Carlos WORDS calculated for fried foods.
RECIPES CHOCOLATE- PAIR WELL DIPPED PRETZELS WITH AN Reheat 6 frozen soft pretzels according to package directions. Place a cooling rack over a baking sheet. Place ICE COLD 12 oz. chopped semisweet chocolate in a microwave-safe bowl. Microwave, uncovered, on 50 percent power for PAIR WITH: BEER. TWO HEARTED 1 minute; stir. Microwave on 50 percent power for 2 to ALE, BELL'S 3 minutes more, stirring every 30 seconds until chocolate BREWERY is melted and smooth. Partially dip pretzels into chocolate, —Jason Schultz, letting excess chocolate drip o . Place on cooling rack and Hy-Vee Wine & let stand until chocolate sets up. Repeat dipping. While Spirits Manager, Bloomington, IL chocolate is still wet, dip into miniature candy-coated milk chocolate pieces. If desired, sprinkle with Hy-Vee kosher sea salt. Let chocolate set up before serving. 40 SEASONS | February 2017
040-043 Stadium_Eats_12-8.indd 40 12/22/16 7:32 AM 040-043 Stadium_Eats_12-8.indd 41 12/22/16 7:33 AM BBQ BRISKET NACHOS
Total Time 20 minutes Serves 8 1. PREHEAT oven to 350°F. SLOW COOKER BBQ BRISKET: Rub 1 lb. fresh beef brisket with ¼ cup dry barbecue rub. Cover with 2. SHRED brisket. If using smoked brisket, combine 1 lb. Hy-Vee Kitchen smoked brisket or 1 recipe Slow plastic wrap and refrigerate for at least 30 minutes or shredded meat with BBQ sauce. If using slow cooker Cooker BBQ Brisket, right until ready to cook. Place brisket and 2 cups Hy-Vee PAIR WITH: brisket, combine shredded meat with reserved liquid. BBQ sauce in a 3- or 4-quart slow cooker. Cover and FOUNDERS ½ cup Hy-Vee BBQ sauce PORTER, ½ (15-oz.) bag Hy-Vee restaurant-style 3. PLACE half of the tortilla chips in a 3-quart cook on LOW for 6 to 8 hours or on HIGH for FOUNDERS tortilla chips, divided casserole. Top with half of the brisket, salsa, queso 3 to 4 hours or until fork tender. Remove brisket from slow cooker; reserve 1 cup liquid. BREWING 1 cup Hy-Vee mild corn and black bean salsa or sauce and green onion. Repeat layers with remaining COMPANY Hy-Vee Kitchen cowboy caviar, divided chips, brisket, salsa, queso sauce and green onion. Per serving: 420 calories, 14 g fat, 3.5 g saturated fat, —Seth Wenger, 0 g trans fat, 40 mg cholesterol, 1,090 mg sodium, 1 cup jarred queso sauce, divided Hy-Vee Wine & 4. BAKE for 10 minutes or until nachos are heated 58 g carbohydrates, 3 g fi ber, 31 g sugar, 15 g protein Spirits Manager, 1 green onion, sliced; divided through. Add desired toppers and serve immediately. Certified Cicerone, Iowa Desired toppers, such as additional sliced green City, IA onions, jalapeño pepper slices and cilantro
PAIR WITH: MAXIMUS ALE, LAGUNITAS BREWING COMPANY —Jamie York, Hy-Vee Wine & Spirits Assistant Manager, Lee’s Summit, MO
S
ONE BITE OF THIS SWEET, CRUNCHY SNACK CHOCOLATE-DRIZZLED CARAMEL CORN WILL HAVE YOU Line two baking sheets with waxed paper. Place 12 oz. semisweet chocolate chips in a microwave-safe bowl. Microwave, uncovered, on 50 percent power for 1 minute; stir. Microwave on 50 percent power for 2 to 3 more MELTING IN minutes, stirring every 30 seconds until chocolate is melted and smooth. Toss together 16 oz. caramel corn and 2 cups unsalted peanuts on prepared baking sheet. Drizzle with melted chocolate and stir with a wooden spoon DELIGHT. to coat. If desired, sprinkle with Hy-Vee kosher sea salt. Let stand for 5 minutes or until chocolate sets up.
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040-043 Stadium_Eats_12-8.indd 42 1/3/17 2:41 PM 040-043 Stadium_Eats_12-8.indd 43 1/3/17 2:41 PM PREMIUM BELGIAN CHOCOLATE
Belgian chocolatiers have a reputation for producing some of the most decadent chocolate in the world. Belgium, known as the “Chocolate Capital of the World,” is where chocolate is scrutinized by experts for its aroma, fl avor and fi ne texture. For Belgians, chocolate is more than food; it’s a way of life. You wont’ walk the cobbled streets of Brussels without seeing some of the country’s 2,000 specialty chocolate shops. Add to this Belgium’s 500 di erent manufacturers, and it seems the scent of chocolate hangs in the air of this small country like a sweet fog.
It was here, just outside of Brussels, that ZÖET chocolate bars were created by experts who use some of the fi nest ingredients and cacao beans in the world to make them. ZÖET, the Dutch word for “sweet,” is available in bar form in more than 20 varieties of milk, dark and white chocolate with a range of mix-ins, such as caramel and fruit. The bars travel across the Atlantic and are sold exclusively at Hy-Vee grocery stores. GOOD The secret behind ZÖET bars? The Belgians use higher-than-average cocoa powder content—43 percent to the United States’ 20 percent—and a lengthier blending process that delivers a smoother result. The mastery of old-world techniques is combined with modern technology to successfully transform a delicacy previously enjoyed only by the a uent into a luxury everyone can appreciate. ADD LUXURY TO YOUR LIFE WITH THE AS MANY FLAVORS OF ZOET PREMIUM BELGIAN CHOCOLATE. EACH SATISFYING BITE TAKES YOU TO A FARAWAY LAND OF DELICIOUSNESS. CHOCOLATE FA S IT WHAT MAKES BELGIAN CHOCOLATE UNIQUE? chocolate liquor and even ground cocoa nib. The higher Belgian chocolate uses cacao beans grown in the the percentage, the darker and more strongly fl avored Congo, located in Central Africa. The hot, rainy and the chocolate will be as there is less room for sugar and tropical climate in this area is ideal for growing some other fl avorings in the product. A higher percentage of the best quality cacao beans in the world. Belgian also means the chocolate has more health benefi ts. chocolatiers, who love chocolate as much as you do, use the beans to prepare ZÖET premium chocolate bars. WHAT ARE SOME OF THE HEALTH BENEFITS OF DARK CHOCOLATE? WHAT DO THE CACAO PERCENTAGES MEAN? Dark chocolate with 70 percent or more cacao is rich in The “% cacao” that you'll fi nd on packages of ZÖET antioxidants. It has been scientifi cally proven to boost bars refers to the percentage of cocoa solids in the your mood and improve blood fl ow, while lowering chocolate. Cocoa solids are all the ingredients from blood pressure. It also contains a good dose of iron, and a cacao bean, including cocoa powder, cocoa butter, just a small amount can cure a chocolate craving.
GETSWORDS Aaron Ventling and Lois White PHOTOS Cameron Sadeghpour and Tobin Bennett
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044-047 Zoet_12-12.indd 44 12/22/16 7:34 AM 044-047 Zoet_12-12.indd 45 12/22/16 7:34 AM CHOCOLATE TASTING PARTY Open a jar of ZÖET spread and add a little Eat a lot of chocolate in small amounts, compare notes sweetness to your day. The spreads come in A amazing fl avors that will delight your senses. on the flavors and maybe even discover a new fave. I S Their smooth, creamy richness takes waffl es, Sound like fun? Then invite a few friends over to indulge SPREAD toast or crepes to a whole new level. Use them EXTRA DARK CHOCOLATE in ZÖET chocolate bars, which come in many different as a dip for strawberries or apples. Or, better PLAIN OR WITH COCOA NIBS flavors. Here are tips for helping guests make the most of T yet, sneak a spoonful right out of the jar. DARK CHOCOLATE every bite of chocolate. PLAIN OR WITH TOASTED COCONUT, PEAR & ALMONDS, ORANGE & ALMONDS, OFFER A VARIETY of ZÖET At your chocolate tasting, include BLACKBERRY & GINGER, chocolate bars, including white both dried and fresh fruits. Dried LEMON & PEPPER, ALMONDS, chocolate, milk chocolate, dark fruits have concentrated fl avors, so SPREAD a gingerbread fl avor with Spread has a distinctive MINT CRISP, CHERRY, chocolate and extra dark chocolate. they stand up to dark chocolate. a caramel accent. salty-sweet fl avor and HATCH CHILE PEPPER, Allow roughly two squares per person. Fresh berries and citrus complement FLAVOR GUIDE gets its crunch from the Any more will overwhelm palates. 2. ZÖET Dark Chocolate PUMPKIN SPICE the richness of white and milk to ee bits. Spread is rich, dark and chocolate, while nuts add a delightful 1. ZÖET Speculoos SERVE FROM BITTER TO decadent and as good 4. ZÖET Almond MILK CHOCOLATE crunch. Crusty fresh bakery bread or Cookie Butter is made SWEET—dark fi rst, then milk, then as eating brownie batter Chocolate Spread is made PLAIN OR WITH TOFFEE white. However, start with the sweetest unsalted crackers help neutralize the with generous chunks right out of the bowl. with almond butter and & SEA SALT, SALTED of the dark chocolates—those with the palate. Co ee is a good way to end of Belgian Speculoos low-fat cocoa powder. POTATO CHIPS lowest percentage of cacao—and work your tasting. Pair dark chocolate with cookies. The spiced 3. ZÖET To ee Bits & It’s ultracreamy. your way up to the strongest. bolder, darker roast co ees and milk shortcrust biscuits give it Sea Salt Milk Chocolate WHITE CHOCOLATE chocolate and caramel with medium PROVIDE PALATE CLEANSERS, PLAIN OR WITH or light roasts. such as apple slices or crusty fresh STRAWBERRIES, CANDY bakery bread, along with water so one CANE CRUNCH type of chocolate doesn’t infl uence another type. SWEET ZÖET SPREADS STAR IN THESE AMAZING 10-MINUTE DESSERTS. CHOCO-TOFFEE BALLS Combine 1 (8-oz.) package Hy-Vee cream cheese, softened, and ½ cup ZÖET To ee Bits & Sea Salt Milk Chocolate Spread. Crush 9 Hy-Vee honey grahams for 1½ cups crumbs. Stir crumbs into chocolate mixture. Form mixture into 1-inch balls. Roll balls in Hy-Vee mini semisweet chocolate chips and English to ee bits. Serves 30.
CHOCOLATE COOKIE BUTTER SHAKE Combine 1 cup Hy-Vee chocolate ice YOUR TREAT cream, ¼ cup Hy-Vee 2% milk and SNEAK A LITTLE EXTRA 2 Tbsp. ZÖET Speculoos Cookie INDULGENCE INTO Butter in a blender. Cover and blend YOUR DAY. until smooth. Pour into a glass. Top with Hy-Vee whipped topping and sprinkle with desired crushed candy. Serves 1.
CHOCOLATE-ALMOND DESSERT DIP Place 1 cup Hy-Vee Greek plain nonfat yogurt and ½ cup ZÖET Almond Chocolate Spread in a bowl. Beat until combined. Beat in ⅓ cup Hy-Vee powdered sugar until smooth. Serve with strawberries, apple slices, shortbread cookies or broken wa e cone pieces. Serves 8 (1½ Tbsp. each).
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044-047 Zoet_12-12.indd 46 12/22/16 7:34 AM 044-047 Zoet_12-12.indd 47 12/22/16 7:34 AM what to dip • Churros • Dried Apricots • Popcorn • Kiwi • Potato Chips • Dragon Fruit • Bacon • Blackberries • Raspberries GATHER FRIENDS FOR A CASUAL, FUN PARTY • Blueberries Microwave doubleFEATURING RICH CHOCOLATE FONDUEdip WITH AN • Hazelnut Rolled Wafers Chocolate ARRAY OF DIPPERS. NO MATTER WHAT GETS DIPPED, • Pineapple Fondue EVERYTHING TASTES BETTER WITH CHOCOLATE. • Strawberries Combine 10 oz. premium WORDS Carlos Acevedo PHOTOS Cameron Sadeghpour bittersweet baking chips, • Star Fruit 10 oz. premium milk chocolate baking chips and 1½ cups • Chocolate Chip Scones Hy-Vee heavy whipping cream Wafer Cookies in a medium microwave-safe • bowl. Microwave, uncovered, W a f fl e s on 50 percent power for 2 minutes; • stir. Microwave on 50 percent power Animal Crackers for 2 to 3 minutes more, stirring every • 30 seconds until chocolate is Whole Pecans melted and smooth. • • Edamame • Marshmallows
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048-049 Double Dip_12-8_ct.indd 48 12/22/16 7:35 AM 048-049 Double Dip_12-8_ct.indd 49 12/22/16 7:35 AM will you be my
OH, DONUT LOVERS, HERE WE HAVE THE PERFECT CAKE THAT’S BIG ON FUN AND EASY TO MAKE. YOU DON’T EVEN HAVE TO TURN ON THE OVEN!
GATHER THE COMPONENTS Order two dozen cake donuts from your Hy-Vee Bakery— enough to fi t a 10-in. pedestal. Purchase candies and sprinkles, plus a dozen roses in white, ivory and various shades of pink from your Hy-Vee Floral department.
CREATE THE CAKE Ice the donuts and add desired candies and sprinkles. Once they’re dry, get stacking. Tuck a few food-safe roses into the open spaces for a festive look. Be sure to gently wash and dry the roses before allowing them to touch the food.
WORDS Lois White PHOTOS Cameron Sadeghpour and Tobin Bennett
This February, grab the girls and celebrate. Coined in 2010 bubbly cocktails or glasses of wine. by Leslie Knope on the television series Parks and Recreation, Choose bite-size foods that take minimal effort to pull together Galentine’s Day takes place on February 13th. The unofficial holiday but leave your guests satisfied. Let an over-the-top treat like the celebrates friendship andgalentine? ladies, from coworkers to sisters. donut cake, opposite, be a sweet surprise. Offer at least one signature If you're planning to host, keep these tips in mind. Plan a group cocktail (see Strawberry Moscato Cocktail, page 56). For decoration, game that generates noise and laughter. Charades, Taboo and Apples get creative with anything pink, white or metallic. Streamers, to Apples become even more outrageously fun after a couple of balloons and florals are all available at your local Hy-Vee.
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050-057 Galentines_12-20 2.indd 50 12/22/16 4:38 PM 050-057 Galentines_12-20 2.indd 51 12/22/16 7:37 AM 1
1. SPAGHETTI-MEATBALL BITES No fork twirlingsavories required for this twist on an Italian dinner. Heat frozen Italian meatballs according to package directions; toss with jarred vodka pasta sauce. Stick a cocktail fork or party pick into each meatball, then wrap cooked spaghetti noodles around fork.
2. PROSCIUTTO RIBBON MANGO This two-ingredient appetizer is the easiest party starter ever! Peel and seed a fresh mango; cut into large chunks. Cut prosciutto slices lengthwise into ribbons. Wrap a prosciutto ribbon around each mango chunk and—ta-da!—it’s ready to secure with a toothpick.
3. BEET HUMMUS Get in on a fun new way to eat a finger-friendly starter like crostini. Combine 1 (10-oz.) container Hy-Vee Select original hummus and ½ cup drained pickled beet slices in a blender. Cover and blend until smooth. Spread mixture on toasted Hy-Vee Bakery French baguette slices; top with radish slices and yellow tomato halves. If desired, sprinkle with sea salt and garnish with fresh dill.
22 23 Total Time 45 minutes with 1 cup chopped cooked chicken, Serves 3 (1 individual pizza each) 8 oz. mozzarella pearls, 1 cup halved Mini Pizzasgrape tomatoes and a drizzle of 1 Tbsp. Hy-Vee Select olive oil, bottled garlic butter sauce. Bake for for greasing 6 to 8 minutes more or until cheese 1 (6.5-oz.) pkg. Hy-Vee pizza is bubbly. Let stand for 5 minutes crust mix before serving. 1 Tbsp. Hy-Vee Italian seasoning Per serving: 640 calories, 32 g fat, ½ cup hot water 11 g saturated fat, 0.5 g trans fat, 90 mg cholesterol, 1,040 mg sodium, 50 g carbohydrates, 4 g fiber, 1. PREHEAT oven to 450°F. Grease a 7 g sugar, 36 g protein baking sheet; set aside.
HAM AND GRAPE PIZZAS: Sprinkle 2. COMBINE pizza crust mix, Italian 1 cup shredded Fontina cheese seasoning and water in a bowl until (4 oz.) on crusts. Top with 5 thin moistened. Divide dough into three slices deli smoked ham, 1 medium portions. Using floured fingers, sliced tomato and ½ cup halved red form each portion into a heart- seedless grapes. Drizzle with shaped crust on prepared baking 1 Tbsp. Hy-Vee honey and sprinkle sheet. Bake for 10 minutes or until with chopped fresh thyme. Bake as edges are golden. Reduce oven directed above. temperature to 425°F. Continue with one of the options that follow. Per serving: 490 calories, 21 g fat, 9 g saturated fat, 0.5 g trans fat, CHICKEN PESTO PIZZAS: Spread 60 mg cholesterol, 1,140 mg sodium, 56 g carbohydrates, 2 g fiber,
half of a 6.5-oz. jar Hy-Vee Select 14 g sugar, 22 g protein pesto Genovese onto crusts. Top
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050-057 Galentines_12-20 2.indd 52 12/22/16 7:37 AM 050-057 Galentines_12-20 2.indd 53 12/22/16 7:37 AM 1 2
MAKE IT A HAPPY BLEND THE PINKEST CENTERPIECE LET THERE BE OF PINKS AND CHOCOLATE. PINKS CAKE CHOCOLATE! GATHER A VARIETY OF Take liberty with What could be Chocolate is a girl’s CAKE STANDS AND CANDY the food and more delightful best friend, so CONTAINERS. BUY PINK PLATES fl owers by choosing than sweet glazed create a glorious AND NAPKINS. VISIT YOUR di erent shades donuts piled high spread of candy and HY-VEE BAKERY FOR DONUTS, of pink. Handcraft on a pretty cake bite-size desserts. MINI CUPCAKES AND PETITS labels with heartfelt stand? Choose Chocolate ice cream FOURS. HEAD TO THE FLORAL messages to wrap vanilla-, chocolate- o ers something DEPARTMENT FOR ROSES. around individual and strawberry- cool and creamy to THEN HIT THE COOKIE, CANDY containers of fl avored donuts. All indulge in between AND ICE CREAM AISLES FOR ice cream. are delicious. other sweet bites. MORE SWEET OPTIONS.
3
1. PRETTY PETITS FOURS Once a staplesweets of tea parties in 19th-century Europe, these deliciously darling cakes are a must-have for a Galentine’s Day dessert spread. Look no further than your Hy-Vee Bakery, where the cakes come covered in icing. You can request the addition of pink and white hearts to go along with your party theme.
2. MINI CUPCAKES These delicate cakes pack a deliciously sweet punch with a generous buttercream topping. Purchase unfrosted mini chocolate cupcakes and vanilla buttercream icing at your Hy-Vee Bakery. Pipe the icing on each cupcake, sprinkle with coarse sugar and add a fresh raspberry. For the heart decoration, melt pink candy melts according to package directions. Pipe the melted candy into heart shapes onto a sheet of waxed paper, chill to set then insert into the icing.
3. TIE-DYED COOKIE POPS The only thing better than eating your favorite sandwich cookies is dressing them up for a party. Insert a lollipop stick into the cream filling of each cookie. Then meltwhite chocolate according to package directions. Using a toothpick, swirl oil-based pink food coloring into the white chocolate. Partially dip cookies into the coating; gently tap the stick to allow excess coating to drip off, then place upright in a glass to dry. (Note: Use oil-based food coloring to prevent the white chocolate from seizing up.)
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050-057 Galentines_12-20 2.indd 54 12/22/16 7:38 AM 050-057 Galentines_12-20 2.indd 55 12/22/16 7:38 AM strawberryTotal Time 5 minutes Fresh moscato strawberry slices, strawberrycocktail slices and a candy ANY DAY WORKS EAT TO YOUR Serves 1 optional stick before serving. Candy swirl stick, optional *Note: Make this a raspberry TECHNICALLY, HEART’S CONTENT Ice cubes cocktail by substituting GALENTINE’S DAY IS Calorie counting is 1½ oz. citrus vodka 1. FILL a cocktail shaker with seedless red raspberry jam. FEBRUARY 13, BUT strictly prohibited, so 1 Tbsp. Hy-Vee strawberry ice; add citrus vodka, jelly and grab a donut from the jelly lemon juice. Cover and shake Per serving: 240 calories, 0 g fat, FEEL FREE TO PLAN extraordinary cake on the for 10 seconds. Strain into 0 g saturated fat, 0 g trans fat, Juice of 2 lemon wedges 0 mg cholesterol, 5 mg sodium, YOUR PARTY FOR THE dessert table. After all, an ice-fi lled glass. Top with 3 oz. berry-flavored 21 g carbohydrate, 0 g fi ber, donuts and friends are Moscato wine. If desired, add 18 g sugar, 0 g protein SATURDAY OR SUNDAY Moscato wine among two of the most BEFORE VALENTINE’S DAY important things in life. TO AVOID ANY CONFLICTS.
GALENTINE’S
THERE’S NO BETTER TIME TO DRINK SOMETHING BEAUTIFULLY BRIGHT PINK THAN DAY ON GALENTINE’S DAY, EVEN IF IT’S NOT SPIKED. HERE Sing along— ARE A COUPLE OF MOCKTAILS THAT good voice or not! ARE SO DELICIOUS Rules NO ONE WILL MISS Switch up the playlist and sing along to THE REAL DEAL. old favorites and new jams. Alternate OMBRE who plays DJ to mix it up even more. GRAPEFRUIT MOCKTAIL Add 4 oz. grapefruit juice and 2 Tbsp. simple syrup (1 part water to 1 part sugar) to a glass. Top o No Boys Allowed glass with lemon-lime DRINK UP carbonated soda and Galentine’s Day is 1 tsp. grenadine syrup. PINK COCKTAILS Add a stir stick. the day for girls to celebrate being girls. AND MOCKTAILS CRANBERRY- CITRUS MOCKTAIL It’s all about listening to SAY “CHEERS Add 3 oz. cranberry music, dancing, sharing juice, 2 Tbsp. orange TO A GREAT juice and 1½ tsp. lime a few drinks and going juice to an ice-fi lled the silly route. Sorry, FRIENDSHIP!” cocktail shaker. Cover and shake for guys, we’ll see you on 10 seconds. Add 3 oz. Valentine’s Day. lemon-lime carbonated beverage. Strain into a martini glass.
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050-057 Galentines_12-20 2.indd 56 12/22/16 7:39 AM 050-057 Galentines_12-20 2.indd 57 12/23/16 10:28 AM 1 CHOC-IT-UP ICE CREAM COOKIE SANDWICHES STEP ONE: Melt white CAN'T or dark chocolate (see directions, page 12).
STEP TWO: Dip one end of a frozen ice cream cookie sandwich into melted chocolate.
STEP THREE: Immediately dip chocolate-coated side into coconut, toffee bits or sprinkles. Place BEAT on a waxed paper-lined baking sheet. Freeze until chocolate sets up. THESE TREATS! WORDS Lois White PHOTOS Cameron Sadeghpour and Tobin Bennett Chocolate lovers, get ready to treat yourself to amazing ice cream dips, brownies, cupcakes and more! There’s no reason to wait for a special occasion with recipes as simple as these.
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058-061 Cant Beat These Treats_12-5.indd 58 12/22/16 4:40 PM 058-061 Cant Beat These Treats_12-5.indd 59 12/22/16 7:40 AM C C CHOCO-CHERRY STACK CAKES Combine Hy-Vee canned cherry pie filling with desired amount of chocolate- 4 . Cut cherry liqueur Hy-Vee Bakery 1 Preheat oven to 350°F. Line frosted chocolate cupcakes crosswise a 9×9×2-inch baking pan with foil; 2 into thirds and spoon cherry mixture grease foil. Spread 1 (16.5-oz.) between layers. package refrigerated chocolate chip cookie dough into bottom of pan.
2 Place a layer of double cream-filled chocolate sandwich cookies over cookie dough in pan. T 5 3 Prepare 1 (21-oz.) box T brownie mix according to package directions. Spread T batter over cookie layer. Bake C for 30 to 35 minutes or until a T T C T wooden toothpick inserted near the center comes out clean. T T T T C C T TT PUDDING PIZZAZZ . Top purchased Hy-Vee pudding with whipped topping and desired toppers such as chopped milk chocolate pretzel balls, candy or cocoa-coated miniature marshmallows. 3 Chop 5 oz. semisweet Transfer mixture to a small C C T chocolate; set aside. bowl. Cover and refrigerate GLAZED-OVER BISCOTTI Combine ¼ cup Hy-Vee for 1 hour. Scoop 1 Tbsp.- Preheat oven to 300°F. Cut a loaf of T heavy whipping cream and size portions onto a baking 6 1 tsp. Hy-Vee light corn sheet lined with waxed Hy-Vee Bakery artisan raisin walnut syrup in a heavy small paper. Refrigerate for bread into ½-in. slices. Cut each slice in half; place saucepan. Heat over 30 minutes. Roll portions on a baking sheet. Bake for 10 minutes. Turn slices medium heat just until into balls. Then roll balls into mixture begins to boil. desired sprinkles, Hy-Vee over and bake for 5 minutes more or until crisp. Remove from heat; whisk in mini semisweet chocolate Cool on a wire rack. Dip slices into melted chocolate until melted and chips, walnuts or baking smooth. Whisk in 2 Tbsp. cocoa. Makes 15 truffles. semisweet chocolate chips and toasted chopped Hy-Vee butter, softened, pecans. Place biscotti on waxed paper-lined until melted. baking sheets. Let stand at room temperature or in the refrigerator until chocolate sets up.
SEASONS | hy-vee.com 61
058-061 Cant Beat These Treats_12-5.indd 60 12/22/16 4:40 PM 058-061 Cant Beat These Treats_12-5.indd 61 12/22/16 7:41 AM GET TO Q: How did you get on Cake Wars? THE CAKE KNOW Kassie: At the end of an episode one night, they said This was Kassie that anyone who wanted to be on the next season and Patty’s design could go online and let them know. So jokingly I said, for Cake Wars. KASSIE MATHER “Oh yeah, I could do that.” Then my husband and my Title boys are like, “Yeah, you should do that!” Lead Cake Designer at Kassie: When our episode was finally on in October, Hy-Vee on Edgewood Rd. Q: How was it decided the two of you would appear everyone could see that we had skills. That’s obvious to in Cedar Rapids, Iowa on the show? anyone who ever sees our work. Years at Hy-Vee: Six years Kassie: I got an email from a producer asking for photos Awards showing our work. A few months later, I got a call Q: So what was your take-away from the experience? Hy-Vee Cake Challenge: First place asking for a video of us. Then the producer calls and Kassie: I look back and I feel like we really did great in 2013 Regionals and Decorator’s says we are flying you to Los Angeles on July 19 to film competitionwise, no matter what happened. Patty and I Choice in 2014 Regionals for four days. really showed off how creative we can be. Favorite Part of the Job “It has always been something Q: How did the filming go? Q: No doubt you have made other cakes that were different. Every day there is Magic was the theme for the first round and we Kassie: memorable. Tell us about your favorites. something new to do. It’s never only got 75 minutes to make the cake. So we had to Patty: I had a cake recently where they wanted a piped- been monotonous.” come up with something to do really fast but also clean on Tyrannosaurus rex storming through a pumpkin patch and smooth and related to magic. When we watched crushing the pumpkins with his mouth. That took me a An Unlikely Tool You Use “For working with fondant, I often the episode later, I felt some of the other contestants little bit longer than most cakes because I had to pipe use a pizza cutter. It’s a cheap spent a lot of time arguing with each other. Patty and I on the Tyrannosaurus and make it kid friendly. I think the option and it works very well.” worked together and it went smoother for us. boy was six or seven. When cakes are for 14- or 15-year- Patty: Once we went live, I thought I was going to throw olds, they can be a little more lifelike. But for little kids, up. But I told myself, “You can do this. You know what we can go more cartoony and fun. This was fun. you are doing. You are good at this.” And it started Kassie: For me, it was a cake I made for a group called PATTY HAMMOND going better. Then we got in this groove and it was just Icing Smiles. They find out about terminally ill children Title Kassie and me working, laughing and having fun. It and then get a decorator in the area to donate a cake. Assistant Bakery Manager and became all about representing Hy-Vee and doing well. So I made one for a child who was terminal. The family Lead Cake Designer at Hy-Vee on Mount Vernon Rd. in requested a popular pony character and I had fun with Cedar Rapids, Iowa Q: At the end of filming, one team was cut. How hard that. I got to deliver it to the little girl. That sticks out in was it when the producers picked you? my mind as something special. Years at Hy-Vee: Six years Patty: I was totally bummed. We Awards had an amazing cake planned Hy-Vee Cake Challenge: First place if we made the finals. It and Decorator’s Choice in was really a cool design, 2015 Regionals but we didn’t get a Favorite Part of the Job chance to show it “One thing I really like about off on national decorating is working with the television. customer one-on-one to create something special for them that matches their needs.” An Unlikely Tool You Use “When I want to make something that looks like wood trim, I use a cheap little skewer that’s disposable. I always tell home cake makers to find what works for you, your own little groove.”
Hy-Vee cake designers Kassie Mather and Patty Hammond were a first for the Food Network’s Cake Wars competition. In four years on TV, there had never been contestants who worked for a supermarket. Though the experience didn’t end as Kassie and Patty had hoped, their visit to prime time was definitely an adventure.
WORDS Lois White and Steve Cooper PHOTOS Cameron Sadeghpour
SEASONS | hy-vee.com 63
062-065 Icing_On_The_Cake_12-14.indd 62 12/22/16 7:44 AM 062-065 Icing_On_The_Cake_12-14.indd 63 12/22/16 7:44 AM DECORATE LIKE A PRO
RUFFLE EDGING: Use rose tip #104. Hold decorating bag VERTICAL SEA RIBBON: Use open shell tip #199. Hold bag at a 45-degree angle with wide end of tip lightly touching at a 45-degree angle and pipe from bottom up. Squeeze with surface and narrow end facing down and away from surface. heavier pressure and slightly lift the tip as the icing builds. Move your wrist up to pull up the icing and down to complete Decrease the pressure as you push the tip toward the cake. one wave of the ru e. Repeat this up-and-down motion to complete entire ru e. Use a star tip to pipe a shell border around the top and bottom edges of the cake. FROSTING 101 Five easy steps! Purchase blank cakes and buttercream at your Hy-Vee Bakery.
Level the Cake Move a large Pipe the Buttercream Use a Smooth the Buttercream Pipe More Buttercream Smooth the Buttercream serrated knife back and forth large round tip to pipe a ring Use a spatula to smooth out Continue piping rings of Use a large spatula to in a gentle sawing motion of buttercream around the the buttercream as evenly as buttercream around the smooth out the top and push to remove the crown of edge of the fi rst cake layer. possible. Place second cake sides and on top of the cake. the icing toward the edges ROSETTE TRIM: Use star tip #22. Hold decorating bag at SMOOTH ROUND BORDER: Use round tip #12. Hold each cake layer so it’s level Continue piping rings of layer, bottom side up, on of the cake. Then smooth out about a 90-degree angle. Lightly squeeze and move your decorating bag at a 45-degree angle with the end of the and fl at before fi lling and buttercream to fi ll in top of fi rst layer. The bottom the sides and go back over hand to the left, up and around in a circular motion to create a bag pointing to the right. Squeeze with heavier pressure and stacking. the center. creates a nice fl at top for the top, if needed. peak at the top. slightly lift the tip as the icing builds. Decrease the pressure as your cake. you push the tip down toward the cake.
64 SEASONS | February 2017 SEASONS | hy-vee.com 65
062-065 Icing_On_The_Cake_12-14.indd 64 12/22/16 7:45 AM 062-065 Icing_On_The_Cake_12-14.indd 65 12/22/16 7:45 AM TO S | n o n
R E REE ER
getgetSAVE AT HY-VEE the BYthe PICKING UP THE goodsgoods FOLLOWING DEALS SHOWN HERE AND
THROUGHOUT HY-VEE SEASONS. Mars Family Size M&M’s: Dove Chocolates: Farm Rich Breakfast Pictsweet Vegetables: select varieties select varieties Donut Holes or Scones: select varieties 15.4 to 19.5 oz. $4.99 7.94 or 8.87 oz. $3.49 select varieties 8 to 14 oz. $1.79 15 or 16 oz. $4.29 S S
Chex Mix, Gardetto’s or Pretzel Crisps: Frigo Cheese: Hormel Pepperoni: Sargento All Natural Wimmers Summer Bugles: select varieties select varieties select varieties select varieties Shredded Cheese: Sausage: select varieties 9 to 15 oz. 2/$6.00 5.5 or 14 oz. $4.48 5 to 15 oz. 2/$5.00 3.75 to 8 oz. $2.99 select varieties 18 oz. $5.99 5 to 8 oz. 2/$4.00
Lindt Tru e: Ghirardelli Chocolate: Wimmers Natural Casing Old Orchard 100% select varieties select varieties Dinner Sausage or Little Apple Juice or Blends: 5.1 oz. $3.99 4.1 to 12 oz. $3.48 Smokies: select varieties select varieties 13 or 14 oz. $3.99 64 fl . oz. 2/$4.00
SNACK FACTORY’S ORIGINAL PRETZEL CRISPS PACK A SALTY PUNCH INTO AN APPLE STACK MADE WITH PEANUT BUTTER AND LUSCIOUS MELTED CHOCOLATE.
66 SEASONS | February 2017 SEASONS | hy-vee.com 67
066-071 Get the Goods_12-20.indd 66 12/22/16 7:47 AM 066-071 Get the Goods_12-20.indd 67 1/4/17 12:06 PM COUPON VALID 02/01/2017 - 02/28/2017 COUPON VALID 02/01/2017 - 02/28/2017
TREATS SHOULD MAKE UP NO MORE THAN 10 PERCENT OF A DOG’S DAILY CALORIES. BUT MEASURING THAT AMOUNT CAN BE TRICKY. DR. APRIL BLONG, OF THE IOWA STATE UNIVERSITY COLLEGE OF VETERINARY MEDICINE, RECOMMENDS GIVING BITS SAVE SAVE OF THE SAME KIBBLE PETS EAT FOR MEALS. "DOGS ARE NOT A HAPPY PICKY ABOUT TREATS. THEY JUST WANT FOOD," SHE SAYS. $1.00 25¢ Safe, Healthy Treats Giving treats can be a healthy THE SWEET CONTAINS OFF OFF way to bond with your dog. Try THEOBROMINE, WHICH CAN veggies and fruit, such as apple POISON A DOG AND CAUSE slices (with no seeds), carrot Nilla Wafers: Old Orchard 100% Juice: STOMACH UPSET, SEIZURES select varieties 11 oz. select varieties 64 fl. oz. 2/$4.00 sticks and green beans. KEEPING YOUR CANINE Other snack options include AND EVEN DEATH. DARK COUPON VALID 02/01/2017 - 02/28/2017 COUPON VALID 02/01/2017 - 02/28/2017 FRIEND HEALTHY AND small pieces of rice cakes or CHOCOLATES POSE THE HAPPY IS EASY. START small amounts of air-popped GREATEST RISK. GRAPES AND WITH NUTRITIOUS TREATS. popcorn with no butter, salt or RAISINS ARE ALSO TOXIC unpopped kernels. Avoid using TO DOGS AND MAY CAUSE treats to replace meals. KIDNEY FAILURE.
BUY 3 GET BUY 2 GET $1.00 $1.00 OFF OFF
Hershey’s Products: select varieties .64 to 48 oz. Til the Cows Come Home: (excluding single candy bars) select varieties 1 pint
COUPON VALID 02/01/2017 - 02/28/2017
BUY 3 GET $1.00 OFF Now it’s even easier to save money at Hy-Vee with hy-veedeals.com. You’ll fi nd digital coupons, weekly ads, everyday low prices, exclusive sales Nature’s Recipe Dog Food: select varieties 12 lb. $17.99 or 15 lb. $22.99 Hy-Vee Dark Chocolate Covered Fruits: and more — all on a mobile-friendly website. Nature’s Recipe Dog Food: adult or small bite select varieties 4.5 lb. $7.99 select varieties 7 or 8 oz. Nature’s Recipe Dog Food: select varieties 4 or 4.5 lb. $8.99
066-071 Get the Goods_12-20.indd 68 12/22/16 7:47 AM 066-071 Get the Goods_12-20.indd 69 1/4/17 10:30 AM Index Recipes See-and-Do Ideas APPETIZERS/SNACKS APPETIZERS/SNACKS BBQ Brisket Nachos p. 43 Asparagus and Prosciutto Fried Onion Rings p. 41 Bundles p. 27 Balsamic Parmesan Bread DRINKS Dip p. 27 GF option Strawberry Moscato Beet and Goat Cheese Cocktail p. 56 Heart Stacks p. 27 Limit 1 total with coupon. Limit 1 total with coupon. GF option Triple Cocoa Martini p. 15 Beet Hummus p. 53 Limit 1 coupon per customer. Limit 1 coupon per customer. Charcuterie for Two p. 27 MAIN DISHES Chocolate-Dipped Pretzels p. 41 Chicken Pesto Pizzas p. 52 Chocolate-Drizzled Caramel GF option Filets & Broiled Lobster Corn p. 42 Snack time Tails p. 27 Glazed-Over Biscotti p. 61 Ham and Grape Pizzas p. 52 Prosciutto Ribbon Mango p. 53 Mocha-Rubbed Ribs p. 38 Spaghetti-Meatball Bites p. 53 Red Pepper Shrimp p. 27 meets GF option Simple Roast Chicken DRINKS & Veggies p. 30 Chocolate Coma p. 33 Slow Cooker Mole Chocolate Mint Madness p. 34 Chicken p. 37 Cookie Chaos p. 35 Steak Tips & Parmesan Cranberry-Citrus Mocktail p. 56 Potatoes p. 30 Milk and Cookie Shooters p. 6 Ombré Grapefruit Mocktail p. 56 SALADS/SIDE DISHES GF option Apple, Fennel & Strawberry DESSERTS Play time Salad p. 30 Choc-It-Up Ice Cream Cookie Sandwiches p. 58 DESSERTS Choco-Cherry Stack Cakes p. 61 Chocolate Chip Cookies p. 19 Chocolate-Almond Dessert Create cute Chocolate Walnut Dip p. 47 Brownies p. 20 Chocolate Berry Cubes p. 6 butterfly Easiest Molten Chocolate Chocolate Bowls p. 6 Cakes p. 21 Chocolate Cookie Butter snack packs Shake p. 47 Limit 1 total with coupon. Limit 1 total with coupon. Chocolate Tru es p. 60 using ziploc Limit 1 coupon per customer. Limit 1 coupon per customer. Choco-To ee Balls p. 47 Purchase of 2 required. Purchase of 3 required. bags, goldfish Ad Index Crazy Good Cookie-Brownie Bars p. 60 Kraft Heinz Company p. 9 DIY Magical Shell p. 6 crackers and Nature’s Recipes p. 68 Donut Cake p. 51 SC Johnson p. 71 Heart-Shaped Cereal Treats p. 61 clothespins! Microwave Chocolate Fondue p. 48 Mini Cupcakes p. 54 Pretty Petits Fours p. 54 Pudding Pizzazz p. 60 Tie-Dyed Cookie Pops p. 54 Triple-Dipped Strawberries p. 8
Ziploc Snack or Sandwich Bags: select varieties 30 or 40 ct. GFoption optionV 2/$4.00 Check out hy-veedeals.com Ziploc Slider Bags: 30 MINUTES GLUTEN FREE VEGETARIAN select varieties today and start saving! OR LESS DISH 10 to 20 ct. 2/$4.00
Ziploc Freezer or Storage Bags: select varieties Limit 1 total with coupon. 30 to 40 ct. $4.48 Limit 1 coupon per customer. Purchase of 3 required.
066-071 Get the Goods_12-20.indd 70 1/3/17 3:33 PM 066-071 Get the Goods_12-20.indd 71 12/22/16 4:42 PM e on p l E T SSUE
Celebrate Easter with a country-style brunch, including artisan breads from the Hy-Vee Bakery. Plus, get the behind-the- scenes story of how this bread is made. We’ll also give you five-ingredient recipes for fresh, seasonal meals, tips for grilling STAY veggies and more! WARM. SHOP ONLINE. We’ll deliver your groceries to your home or bring them out to your car. Tobin Bennett Tobin
PHOTO April ’17
072-0C3 HV AD_Coming Next_12-21.indd 72 12/22/16 3:57 PM 072-0C3 HV AD_Coming Next_12-21.indd 73 12/22/16 7:49 AM HY-VEE SEASONS STAY 82 WARM. RECIPES, TIPS AND TRICKS WITH SHOP CHOCOLATE
THE EASIEST MOLTEN ONLINE. CHOCOLATE CAKE We’ll deliver your groceries to your home PAGE 18 or bring them out to your car. CHOCOLATE ON BBQ RIBS?
YES!PAGE 36 FEBRUARY 2017• FEBRUARY VOLUME 11 1 ISSUE VOLUME
FEBRUARY 2017 $4.95 FREE IN-STORE THE ISSUE
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