Yep, even our Hot Sauce got some stage time with the father and son duo Rare Form using a bottle as a guitar slide!

Perfect No–Cook Strawberry Ice Cream
BY ANDREA ALBIN

Yield: Makes about 1 1/2 quarts
Active time: 10 min
Total time: 4 hrs

INGREDIENTS:
1 pound strawberries, trimmed, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

EQUIPMENT:
an ice cream maker

INSTRUCTIONS:

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.

Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries and chill, stirring occasionally, until very cold, 3 to 6 hours.

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

Recipe compliments of Gourmet Live

Wild Mountain Deviled Eggs

Here’s a delicious twist to the classic Deviled Egg, we simply spice it up a bit with our award winning Sweet & Spicy Mustard and a dab of our Hot Wing Sauce!

• 6 Hard Boiled Eggs

• 3 TBSP Hellman’s Mayonnaise

• 2 TSP Wild Mountain Gourmet Sweet & Spicy Mustard
  
  
• 1/2 TSP Wild Mountain Gourmet Hot Wing Sauce

• Dash of Kosher Salt

• Cayenne Pepper

Peel the shell from the eggs, cut in half. Place the yolk in a medium sized mixing bowl. Mash the yolk with a fork or food processor. Mix in the mayonnaise, mustard, salt, and hot wing sauce. Mix until well combined. Using a medium to small scoop, place filling into the egg white. Sprinkle with cayenne pepper.

Turmeric

Sometimes incorrectly labeled tumeric, turmeric is a member of the ginger family that gives mustards and curry their yellow color. Turmeric is high in iron, manganese, potassium, vitamin B6, and vitamin C, as well as antioxidants. It possesses cancer-fighting and anti-inflammatory properties. According to 101 Foods, turmeric has been traditionally used to relieve menstrual cramps, respiratory conditions, ulcers, and inflammation. Turmeric can help strengthen the immune system, improve digestion, and promote cardiovascular health. It has also been found to counteract cognitive impairment after brain injury in a study involving rats, and also to combat cancers of the skin, breast, prostate, and colon.

Turmeric is traditionally dried and ground into powder. If you are making your own turmeric powder, use caution as it can stain clothing. If purchasing turmeric powder, buy from a fresh source and in small quantities. Turmeric can be added to stews, soups, rice, and fish dishes. It can also be found in tea form. Dr. Oz recommends drinking turmeric tea prior to consuming alcohol to help prevent hangovers.

Here’s a quick bit of info about pumpkins!!

The pumpkin is a member of the gourd family, which is native to the Western Hemisphere. There is evidence to support that the natives of Mexico were eating gourds as early as 5500 BC. When the Colonists arrived in North America, the Native Americans were growing pumpkins. It was after learning about these pumpkins did the Pumpkin Pie tradition begin during the Fall.

Pumpkin contains some anthelmintic properties, which is helpful against prostate disorders, stomach problems, worms, nausea and morning sickness! 1 cup cooked = 80 calories, 2 grams protein, 1 gram fat, 18 grams carbohydrates, with riboflavin, Vitamins A & C.

Now we’ve all had Pumpkin Pie, but how many of us have had pumpkin paired with apples? Enter Wild Mountain Gourmet Apple & Pumpkin Mustard!!! I personally love it, especially when slathered on top of porkchops! For a special treat, add some thin slices of fresh apple onto the mustard and enjoy!

Brooke Sehenuk always had a passion for food and years ago, began making mustard and giving it to family and friends as Christmas gifts. Little did she know, her passion for food eventually would lead to a successful business with her husband, Matt, and a high honor at the Napa Valley Mustard Festival.

When Sehenuk decided to pursue her passion for food and open her own business, the only thing she knew is whatever food she made, she wanted it to be something that could be packaged.

That is when her husband recommended mustard. She had been making it for years and by then, people were requesting it, according to Sehenuk.

They began the business making sweet and spicy mustard, hot wing sauce and barbecue sauce.

Over time, Sehenuk added eight more mustards – beer and garlic, which is made with Yuengling Beer; dill and garlic; blueberry, which is the third highest seller; strawberry; mango habanero; keylime and pineapple; apple and pumpkin; and cranberry and honey, according to Sehenuk.

The products also are all natural and have no preservatives in them, according to Sehenuk.

Not before long, the demand grew so rapidly that Sehenuk needed to resign from her corporate job and focus 100 percent of her time on the new business, Wild Mountain Gourmet.

“The day I decided to resign was a huge step. I think that making that decision and deciding to do this, I knew that I was going to make it work,” Sehenuk said.

The business became official last January. However, the product was not ready for sale until April, by the time the jar labels could be ready, according to Sehenuk.

Because of the cost associated with advertising, Sehenuk chose to forego advertising.

“Before running the business, I worked in the corporate world and understood sales and marketing,” Sehenuk said.

According to Sehenuk, she would take her products to farm shows and festivals.

“We did a farm show in June in Harrisburg. More than 100,000 people came through there. These types of events have really helped us in getting our name out there,” Sehenuk said.

The biggest accomplishment so far has been Sehenuk’s success at this year’s Napa Valley Mustard Festival.

Of the 19 categories in the festival, there were about 360 entries. The business won gold in the sweet and hot category for its sweet and spicy mustard, won bronze for its key lime and pineapple mustard and won the grand championship of the entire festival, according to Sehenuk.

“Of the 19 gold medals, they picked one grand champion and we were chosen. At the time, we were in business just a little over a year,” Sehenuk said. “One of my greatest moments so far was when they called and told me I was the grand champion. To be awarded this after only one year in the business was amazing.”

Today, Sehenuk deals with 30 different wholesalers in Pennsylvania, Wisconsin, Michigan, Florida and Virginia that sell her products.

“Winning that award has brought us business. It brought us four new wholesalers,” Sehenuk said. “There is a mustard museum in Wisconsin and they order a lot of mustard from us,” Sehenuk said.

Other local places that sell the mustard are Wegman’s, Weis, Tony’s Deli, Eagle Rock Winery and in the Williamsport Growers Market, according to Sehenuk.

The company’s long term goal is to be 100 percent wholesale, according to Sehenuk.

Aside from local farm shows and businesses, Sehenuk’s products may also be found online at www.wildmountaingourmet.com.

This a wonderful party appetizer. It is always a big hit and a lot of fun. This will be sure to wow your friends and family.

• 12 Large Raw Shrimp Cleaned
• 3 Garlic Cloves
• 1/2 cup(s) of Extra Virgin Olive Oil
• 5 1/2 ounce(s) of Good White Tequila
• 4 tsp. of Kosher Salt
• 4 tsp. of Fresh Black Pepper
• 3 Limes
• 1 Fresh Mango Chopped
• 1 cup(s) of Fresh Sliced Peaches Chopped
• 1/2 Large Red Onion Chopped
• 2 tbsp. of Fresh Cilantro Chopped
• 1 tsp. of Fresh Cilantro Finely Chopped
• 12 ounce(s) of Whipped Philadelphia Cream Cheese
• 2 Green Onions Chopped
• 1/2 English Cucumber Chopped

1. Mango Peach Salsa: Chopped Mango, Peaches, English Cucumber, Red Onion, 2 tablespoons cilantro, 1 teaspoon of salt and pepper and the juice of one lime. Toss together.




2. Shrimp Marinade: extra virgin olive oil, 4 oz Tequila, juice of one lime and rind of lime, 2 fresh chopped garlic cloves, 1/2 teaspoon each of salt and pepper. Place in large zip lock bag and place the raw shrimp in bag. Marinade for 15-20 minutes.




3. Cream Mixture: Combine in a large bowl Philadelphia Cream Cheese, 1 chopped garlic clove, teaspoon of Cilantro, 1.5 oz Tequila, green onions, juice of 1/2 lime,1/2 teaspoon of salt and pepper. Mix well. Then place the mixture in a large zip lock bag and snip off a corner of bag.




4. Cooking the Shrimp: Cook the shrimp on a grill either charcoal or gas. You should cook on each side for about 2 minutes. Remove and set aside.




5. Assemble: Using a slice of lime rub the rime of the square shot glass or your glass of choice then dip in a plate of 2 teaspoons each of the kosher salt and fresh ground pepper, continue until all 12 glasses are complete. Next you will place some of the salsa in the bottom of glass, then layer cream cheese mixture then small amount of salsa, next place a shrimp on rim. Repeat until all 12 are complete.

Enjoy!!

• 1 Lemon Flavored Cake Mix
• 2 3.4 oz Size Boxes of Jell-O Brand Instant Lemon Pudding
• 1 Envelope of Dream Whip
• 1 cup(s) of Water
• 2/3 cup(s) of Canola or Vegetable Oil
• 5 Large Eggs
• 16 ounce(s) of Original Philadelphia Cream Cheese (Room Temperature)
• 1/2 cup(s) of Butter
• 7 1/2 cup(s) of Confectioners 10-X Powdered Sugar
• 2 tsp. of Real Vanilla Extract
• 3 tbsp. of Heavy Cream
• 3 Lemons
• 24 Paper Cupcake Liners

1. CUPCAKES : Preheat oven to 350°.In a large mixing bowl combine the lemon cake mix, envelope of Dream Whip, 2 packages of Lemon Flavored Jell-O instant pudding, water, oil, 4 eggs and the zest of 1 lemon. Mix until just combined and then mix on medium high for 2 minutes until smooth and creamy.
2. Prepare filling mix: In a medium size bowl combine; 8 oz package of original Philadelphia Cream Cheese, 1 egg slightly beaten, 1/2 cup of sifted powdered sugar, 1 teaspoon real vanilla extract, 1/2 teaspoon lemon zest ( about half of a lemon). Mix until combined and mixture is creamy.
3. Place 24 liners into cupcake pans. Place one tablespoon or one small scoop of cake mix in each liner. Then place a teaspoon or small scoop of filling in each liner and follow with cake mix on top until all 24 are complete. Place in the preheated oven and set timer for 20 minutes.
4. FROSTING : While the cupcakes are baking you will want to prepare your frosting. In a large mixing bowl combine; 8 oz package of Philadelphia Cream Cheese, butter. Cream mixture until fluffy. Add in 1 teaspoon real vanilla extract, 4 teaspoons of fresh lemon juice and half of the 7 cups of powdered sugar. Mix on low until combined add in other half of powdered sugar mix on low until combined. Add in 3 tablespoons of heavy cream and mix on low until combined. Once combined you will need to mix on high speed to get a creamy spreading consistency. If the frosting is to thick you can add the other tablespoon of heavy cream to mixture. Add the zest of 1 lemon to the frosting. Cover and put aside
5. Check the cupcakes to see if they are done by seeing if the spring back when touched in the middle. Remove cupcakes from the oven. Remove the cupcakes from the pan and place them on a cooling rack. Cool for about 20 minutes before frosting. Frost your cupcakes and top with fresh lemon zest. You are ready for a taste enjoy!

Apicius, De Re Culinaria

Believed to be the oldest cookbook in the Western world, it is supposed to have originated in the 3rd century and written by one Caelius. Apicius’ work is of great interest for its insights into the daily life of the Romans and to students of diet and health. There were three Roman gastronome named Apicius but the book was composed by none of them but by a later writer, one Coelius or Caelius, who linked his own name with that of Apicius in order to promote his work. The first edition appeared sometime between 1483 and 1486.

More information about this can be found at the K-State Libraries online here

1930 Michael Cullen opens America’s first supermarket in Queens, NY and names it King Kullen. Source: Supermarket Business, November 1995 (50th Anniversary Issue).

1962 Giant Food, Landover, MD, introduces the first in-store pharmacy. Source: Supermarket News, July 22, 2002.