Spread holiday sparkle with Buehler’s ‘Bites That Delight Party Planner’
Tis the season for those holiday parties. This holiday season, share a little cheer with your family and friends by hosting a locally sourced holiday bash. Buehler’s Fresh Foods makes it easy for you by providing a step-by-step party planner that will help you save time, reduce stress and help you create a holiday full of happy memories—with treats that Santa won’t be able to pass up.
Deck the halls with local décor:
Entertain your guests with apples—a beautiful and inexpensive way to decorate for the holidays. Fill a festive bowl with apples, shape a wreath out of them and then add a cheerful bow or spread them out on a mantel as part of a dazzling garland. You can find all of your local apple needs at Buehler’s—just look for the labels with Bachman Sunny Hill Fruit Farm. For the Bachman’s, apples are a staple in their family roots. They are now in their fifth generation of providing deliciously grown apples to the local community. You can read about their passion for growing by visiting http://bit.ly/2gZprj0.
If chocolate décor is more of your delight, we recommend using locally sourced Walnut Creek Foods chocolates to spruce up your home. With these sweet and irresistible chocolates, you would have everything that you would need to perfect everyone’s favorite tree. Your guests will taste the difference, because Walnut Creek still believes in using only the freshest ingredients. All of their fine chocolates are hand-dipped and their tasty truffles are hand-rolled. To learn more about the values of Walnut Creek, visit http://bit.ly/2he4Qa3.
Serve your guests sparkling starters:
Your guests will be sure to devour locally sourced chicken bacon and ranch bites and grilled chicken tacos. Not sure about the best local chicken to use? You can’t go wrong with Gerber’s Amish Farm Chicken, who just celebrated 64 years of producing the highest quality and best-tasting chicken products available. All of their growers have to follow a very specific and stringent set of rules and guidelines set by Gerber, which includes requirements in animal health, welfare and nutrition. The business guarantees that guidelines are being followed by incorporating the “Farm Team,” who are the eyes and ears of the company and spends their time visiting Gerber’s 150 growers. To perfect their standards, all of the birds are sustainably raised in spacious houses and given access to roam freely to eat and drink as they wish. To learn about the awards they have won, as well as organizations they belong to, go to http://bit.ly/2gzUTnh.
Raise spirits with delicious drinks:
Guests would be sure to enjoy a tasty treat of locally produced sparkling red wine topped with vanilla ice cream. For everyone drinking non-alcoholic drinks, serve a locally sourced Hartzler’s eggnog latte with Homemade ice cream. We recommend adding Ruggles, Velvet or Homemade ice cream and Ravens Glen, Buckeye Winery or Silver Moon Winery options to your shopping list. For all of your eggnog needs, Hartzler’s Family Dairy has you covered. Hartzler’s efforts and successes with farming naturally have been widely accepted through special funded projects through The Ohio State University Sustainable Agriculture Program, as well as through international groups. The farm, which was founded by Harold Hartzler and his wife, Patricia, in 1952 in Wayne County, is now a role model for farms locally, as well as internationally. To watch a video to hear about their success, visit http://bit.ly/2efP2Tw.
Indulge in heavenly holiday delights:
Your party-goers won’t be able to get enough of your comforting apple crumble, with apples produced locally by Bachman’s Sunny Hill Fruit Farm. But, if you’re wanting to fill your cookie jar instead, treat your guests to super soft sour cream sugar cookies, made with local Daisy sour cream. Psst…don’t forget to set a plate out for Santa.
#freshharvestmarket #buehlers #farmersmarket #organic
Eggnog Coffee Punch
- 1 1/2 cups coffee ice cream
- 1 1/2 cups eggnog
- 1 cup hot strongly brewed coffee
- 4 tablespoons frozen whipped topping, thawed
- 4 pinches ground nutmeg
- Scoop the ice cream into a pan over low heat. Stir in the eggnog and coffee; and heat until warm, about 3 minutes. Pour into four glass or ceramic mugs. Top each with 1 tablespoon whipped topping and sprinkle with nutmeg. Serve immediately.
- 6 cups crisp cooking apples, like Braeburn or Granny Smith, peeled and sliced
- 3/4 cup sugar
- 1/2 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup rolled oats
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/4 cup butter, melted
- 1/4 cup Daisy Sour Cream
- Heat the oven to 375 degrees. Spray a 2-quart shallow baking dish or casserole with cooking spray. In large bowl, toss the apples with sugar, 2 tablespoons of flour, cinnamon, salt and nutmeg. Spoon the mixture into the baking dish. In a medium bowl, combine rolled oats, ½ cup flour, brown sugar, baking soda, butter, and sour cream. Mix until the dry ingredients are moistened. Crumble over the apples. Bake for 30 to 40 minutes or until the topping is deep golden brown and the apples are tender. Serve warm with whipping cream or ice cream. Tip: If the topping is browning before apples are done, loosely cover top with square of foil.
Bacon Deviled Eggs
Hard-boil 12 eggs; cut in half. Remove the yolks; mash with 1/2 cup mayonnaise, 1 tablespoon chopped pickled jalapeños and a splash of the brine, and 1 teaspoon each Dijon mustard and smoked paprika. Add 4 chopped cooked bacon slices. Stuff into the egg whites.
Grilled Chicken Tacos
- 1 1/4 pounds boneless skinless chicken breasts
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon lime zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 red onion, peeled and cut in 8 wedges
- 1 tablespoon vegetable oil
- 2 small ears sweet corn
- 8 6-inch flour tortillas
- 1 lime, cut in 8 wedges
- 1/2 cup Pico de Gallo
- 3/4 cup Daisy Light Sour Cream
Heat a gas or charcoal grill. Between 2 layers of plastic wrap, pound the chicken breasts with a meat mallet to 1/4-inch thickness. In a small bowl, mix the chili powder, paprika, lime peel, oregano, sugar and salt. Sprinkle over both sides of the chicken and pat in. Drizzle all sides of the onions with the oil. When ready to grill, place the onion wedges and corn on the grill over medium heat. Grill for 5 minutes. Add the chicken to the grill. Cook for 8 to 10 minutes longer or until the chicken is no longer pink in the center and a thermometer inserted in the center reads 165 degrees, turning once. Turn the corn and onion wedges frequently to brown on all sides and cook until tender. Remove all the food from grill and cover with foil to keep warm. Place the tortillas on the grill for about 30 seconds or until warmed, turning once. Cover with foil to keep warm. To serve, cut the chicken crosswise into thin strips. Separate the onion into layers. Cut the corn from the cobs. For each taco, place the chicken strips in the center of a tortilla; squeeze the lime juice over the chicken. Top with the grilled onions and about 2 tablespoons of corn. Garnish with Pico de Gallo and a dollop of sour cream.
Red Wine Ice Cream Floats
- Marachino cherries
- Vanilla ice cream – 1 pint
- Sparkling red wine*
Optional – Line an aluminum loaf pan or small cookie sheet with parchment paper and set aside. With an ice cream scoop, scoop vanilla ice cream into the loaf pan or cookie sheet.Place the pan in the freezer to set about 20 minutes.
To prepare the ice cream float:
To a tall glass add about 4 maraschino cherries and muddle with a muddler or handle of a wooden spoon. To the muddled cherries add a scoop or two of ice cream. Add about 4 more cherries and top with a couple more scoops of ice cream. Top with sparkling red wine.
*Note: If you can’t find sparkling red wine (or don’t wish to leave the house), make your own. To about 3/4 cup (6 ounces) of red wine add about 1/4 cup (2 ounces) of seltzer. Feel free to play with those ratios. Want it more bubbly? Add more seltzer or alcohol.
Sweet Chicken Bacon Bites
- 2 chicken breasts, boneless and skinless, cut into 1 inch cubes
- 8 to 12 slices of thin cut bacon, cut into halves or thirds,
- ¾ cup dark brown sugar
- salt and pepper to taste
- parsley for garnish
- Preheat oven to 350 F degrees.
- Cover a baking sheet with aluminum foil, this will save you from having to scrub your baking sheet. Place a cookie rack on top the baking sheet. I used a cookie rack here. Place the sugar in a shallow plate.
- Season chicken pieces with salt and pepper.
- Depending on your bacon how thin or thick it is, cut each slice in either half or 3 pieces. I cut mine into 3. Wrap each piece of chicken with a piece of bacon. There is no need for toothpicks, the bacon will stick to the chicken. Roll the wrapped chicken into the brown sugar and make sure each piece is nicely coated in the brown sugar.
- Place chicken pieces on the prepared baking sheet and season again with more salt and pepper.
- Bake for about 45 minutes or until bacon is nice and crisp.
- Garnish with parsley, so that it looks pretty.
©2016 Baker Creative
Gifts even the Grinch would love
Are you undecided about what to take to a holiday gathering? Share the gift of local. Give a gift that gives meaning to the community—and to your family. They will know how much you care when they open their gift of locally produced wines, coffees, chocolates or assorted nuts. For the coffee lovers on your list, treat them to Scenic River Coffee. You will be sure to brighten their morning with six rich flavors. To learn about their dedication to the roots of Ohio’s heritage, read their blog at http://bit.ly/2h2VDSV.
Now that the holidays are upon us, entertain your guests like a pro with easy decorating ideas, festive recipes and new gift ideas from Buehler’s Fresh Foods today.