View allAll Photos Tagged pickledbeets
When I was shopping today, I was looking at cheese that I like and looking for cheese that would be interesting to photograph. I was looking at Swiss cheese and the deli staff came up to me and advised if you are looking for cheese try these, the middle cheese has cranberries, orange and orang cognac liquor. The other cheese Is salted caramel. I wasn't hungry when photographing but my husband was. He really liked both cheeses. The pickled beets are home made by a friend.
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Pickled Beets
Don't use this image on websites, blogs or other media without explicit permission.
© All rights reserved
Anchovies on toast with homemade pickled beets and a white bean spread.
Prepared and styled with love by Erin Micah Kanuckel
© : henrY Leiter Foto
pickled beets
(1) get approximately enough beets to fill the largest pot you have.
(2) wash beets, trim stems, leave weird rootlet tails.
(3) boil beets until you can stick a fork in them partway.
(4) cover beets in cold water and allow to cool.
(5) combine 4 cups cider vinegar, 2 cups water, 1 cup sugar, 2 teaspoons pickling salt*, 1 tbsp allspice berries, 1 tsp whole cloves and two 2 cinnamon sticks in a pot**. bring to a boil, stir to melt sugar, and then reduce to a simmer uncovered for 10 minutes.
(6) pack beets into jars and pour the hot liquid over them.
(7) you can either do it the real way with mason jars with 2-piece lids that you process in a boiling water bath, or you could just use regular old jars like we did and stick em in the fridge. wait many days as you possibly can for them to pickle in the fridge, and then eat. keeps longer than leftover chinese food, but not as long as pickles done the real way.
* we couldn't find actual pickling salt anywhere, so we just used non-iodide kosher salt that did not have any anti-caking additives.
** don't use an aluminum or iron pot. we learned that the hard way.
bread and butter pickles
(1) wash and slice pickling cucumbers (we just used kirbys).
(2) slice one small onion.
(3) toss cucumbers and onion in a bowl with 1/2 cup pickling salt. cover with ice cubes and allow to brine for 4 hours (we just did it for 30 minutes).
(4) bring 4 1/2 cups cider vinegar, 3 cups sugar, 2 tsp yellow mustard seeds, 1 1/2 tsp ground tumeric, 1 tsp celery seeds, to a boil.
(5) drain cucumbers & onions and add to the pot. Bring slowly to a boil.
(6) pack everything into jars, cover with remaining liquid, and see above for finishing methods.
Schwabl's roast beef on kummelweck roll (salt and caraway encrusted), house made horseradish, house made German potato salad, house made pickled beets, house made pickles
Schwabl's roast beef on kummelweck roll (salt and caraway encrusted), house made horseradish, house made German potato salad, house made pickled beets, house made pickles
Schwabl's roast beef on kummelweck roll (salt and caraway encrusted), house made horseradish, house made German potato salad, house made pickled beets, house made pickles
Okay, I know this is the second photo I've added recently of my lunch, but this one is much better than the previous picture. It focuses on the food, the Mandarin orange slices are the correct color, and it isn't cluttered with segments of the container. Whoosh! I'm going to figure this photography thing out yet!
This photo is actually as much for me as it is for visitors to my photostream. I'm making some healthy changes with the help of my Accountability Partner, and this is one of them. I try to eat one meal that looks pretty much like this every day of the week. Since I started ... I've lost nine pounds!!! And I feel better.
I actually enjoy eating healthy foods, but if I'm not careful, I'll get too busy and just eat something quick rather than something that's good for me.
This salad is from The Marketplace. They have a great salad bar! I focus on fruits and vegetables, and I eat the fat-free tomato basil vinaigrette dressing. It's wonderful! I'd much rather pay for colorful, delicious, nutritious meals like this than for pills. I don't mind taking medicine when it's needed, but keeping my weight and cholesterol in check by eating like this is much more enjoyable than doing it with medical prescriptions.
Having an Accountability Partner is proving to be a key factor to my success. I report to her each week by e-mail. One of my goals is to lose one pound each week. Meals like this are helping me to accomplish that goal. I can hardly wait to see that 9 increase to 19, but I'm not rushing it.
If you're trying to reach a goal and you need a little help, ask someone you trust to help you be accountable. It's a great way to move toward success.
~s
Hommage to Beet Ravioli with goat Cheese Salad at the Modern, NYC. I pickled the slices in Hazlenut oil, and Sherry Vinegar over night, and Blow Torched the Goat Cheese for a smokey aroma.
Roasted homegrown, heirloom beets are kissed with a vinegar, honey and red wine brine spiked with cinnamon, allspice, black peppercorns and turmeric. Canned, they're a gorgeous addition to the pantry that's equally delicious.
www.yummysmells.ca/2014/09/sweet-and-tangy-pickled-beets....
Lee has posted two pictures of a sandwich that Sam made her that features sardines, pickled beets, parsley, capers, and hard-boiled eggs. I knew that Lee wouldn't lead me astray, though I had a hard time imagining what this would taste like. Still, I decided I HAD TO HAVE IT today, so I gathered the ingredients and went for it.
I layered it rather than approximating a "tuna (sardine) salad" with the capers and mayo (which Lee tells me they do), but I was very happy with the results nonetheless. It was pickly and had a creamy richness too--and the parsley was nice and green and fresh. I ended up stuffing a lot more parsley in it as I ate.
It was my first sardine experience, actually!
Recipe:
Preparation Time: 30 minutes
Cook Time: 15 minutes
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets
1 pound salmon fillet, skin on, cut into 4 equal pieces
1 package (5.5 ounces or 6 cups) mixed greens, preferably including spinach
½ pound green beans, trimmed, cooked crisp-tender
¼ cup crumbled, cooked bacon
Chopped dill, for garnish (optional)
Dressing:
2 tablespoons reserved liquid from Aunt Nellie’s Whole Pickled Beets
2 tablespoons balsamic vinegar
2 tablespoons unsweetened pomegranate juice
1 tablespoon very finely chopped shallot
1-1/2 teaspoons chopped fresh dill
½ teaspoon salt
¼ teaspoon pepper
½ cup olive oil
1. To prepare dressing: Combine 2 tablespoons liquid from jarred beets, balsamic vinegar, pomegranate juice, shallot, dill, salt and pepper in small bowl. Slowly whisk in olive oil.
2. Place salmon pieces in a shallow dish and drizzle with 1/4 cup of the dressing; turn to coat. Cover and marinate in the refrigerator 15 to 30 minutes. Reserve remaining dressing.
3. Drain off and discard remaining liquid from beets; cut beets in half. Combine beets and 2 tablespoons reserved dressing in small bowl and toss to coat; set aside.
4. Preheat oven to 450°F. Place salmon, skin side down, on one half of a rimmed baking sheet (10-1/2 x 15-1/2 x 1-inch) that has been sprayed with nonstick cooking spray. Drizzle salmon with any remaining marinade. Place beets on other half of baking sheet. Roast salmon and beets in oven 8 to 10 minutes, until salmon is cooked through (salmon should flake easily when tested with a fork). Remove and discard skin from salmon; set salmon and beets aside for 5 minutes.*
5. Divide greens among 4 individual plates. Top with equal amounts of green beans and roasted beets. Place one portion salmon on each salad. Sprinkle with bacon, additional dill, if desired, and drizzle each serving with 2 tablespoons reserved dressing.
Makes 4 servings.
*Notes: If desired, salmon and beets can be made up to 1 day ahead, refrigerated and served cold.
All materials courtesy of Aunt Nellie’s® Beets (Seneca Foods Corporation).
I love beets.
I canned some last year - not nearly enough. So this year, I planted the whole pack of seeds. : )
14 pints pickled beets canned.
17.5 pounds of beets so far...and more to pull!
Recipe:
Preparation Time: 10 minutes
Cooking Time: 45 to 55 minutes
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, well drained
1 small red onion, cut into 12 wedges
2 cups baby Portobello mushrooms, cleaned and stems trimmed
2 cups butternut squash, peeled, seeded and cut into 3/4-inch chunks
2 cups Brussels sprouts, ends trimmed and scored with a cross cut
3 tablespoons olive oil
1 clove garlic, finely chopped
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
¼ teaspoon salt
1/8 teaspoon pepper
1. Preheat oven to 400F. Place all vegetables except Brussels sprouts on a rimmed baking sheet (15-1/2 x 10-1/2 x 1-inch) and drizzle with olive oil; add garlic, rosemary, thyme, salt and pepper and toss to coat. Roast in oven 15 minutes.
2. Add Brussels sprouts, stir and continue to roast until vegetables are tender and browned, about 30 to 35 minutes, stirring once. Adjust salt and pepper to taste.
Makes 6 servings
Nutrition information per serving (1/6 of recipe): 166 calories; 25 g carbohydrate;
3 g protein; 7 g fat; 489 mg sodium; 0 mg cholesterol; 3 g dietary fiber;
1.2 mg iron; less than 1 mg thiamin; 5200 IU Vitamin A; 18 mg Vitamin C.
Photo and recipe courtesy of Aunt Nellie’s® Beets.
I have to say that I am pretty proud of myself for making all these smørrebrød, especially since all my knowledge of smørrebrød stems from what I've read in books and the internet. I still struggle with finding the correct rye bread, but in general it's a bit difficult to find rye bread in Portland.
From the top going clockwise:
- Smoked salmon, hard boiled egg, caviar and horseradish sauce
- Copa, salmon paté and caviar
- Danish blue cheese, pickled beets and hard boiled egg
- Black Forest ham, caviar, salmon paté
There are two slices each of the smoked salmon and pickled beets ones.
Also pictured in the upper right hand corner is a shot of Ketel One vodka.
Recipe:
3 tablespoons olive or vegetable oil
2 tablespoons tarragon or white wine vinegar
2 teaspoons Dijon mustard
½ teaspoon each; dried tarragon or basil & minced garlic
¼ teaspoon each; salt & freshly ground black pepper
8 cups (8 oz.) packed baby spinach or torn spinach leaves
1 jar (16 oz.) Aunt Nellie’s ® Sliced Pickled Beets, drained
1 lb. cooked, cleaned medium shrimp, thawed if frozen.
1 cup (4 oz.) crumbled Feta or goat cheese or herbed Feta cheese
¼ cup pine nuts or chopped pistachios, toasted
1. For the salad dressing, combine oil, vinegar, mustard, tarragon, garlic, salt & pepper in a jar with a tight fitting lid. Shake well. (Dressing may be prepared and refrigerated up to 5 days before serving.)
2. In a large bowl, combine spinach and beets. Add the dressing; toss well to coat. Transfer mixture to four serving plates; top with shrimp, cheese and pine nuts.
Makes 4 servings.
Cooks Tip: 1/3 cup bottled Italian salad dressing plus 1/2 tsp. dried tarragon or basil may replace the salad dressing.
Photo and recipe courtesy of Aunt Nellie’s®
Roasted homegrown, heirloom beets are kissed with a vinegar, honey and red wine brine spiked with cinnamon, allspice, black peppercorns and turmeric. Canned, they're a gorgeous addition to the pantry that's equally delicious.
www.yummysmells.ca/2014/09/sweet-and-tangy-pickled-beets....
shredded pickled beet, polish coleslaw, and creamy cucumber dill salad. man, I could eat here every night...
Szalas Restaurant (pronounced Shawas)
Recipe:
Preparation Time: 30 minutes
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained and quartered
1 can (15 ounces) chickpeas, drained
1tablespoon grated orange peel
¼ cup orange juice
2 tablespoons olive oil
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
4 cups mixed baby salad greens
1/3 cup crumbled feta cheese
1/4 cup pistachios, chopped
1. Place beets and chickpeas in medium bowl. Whisk together orange peel, juice, olive oil, cumin, salt and pepper in small bowl; pour over beet mixture and toss gently to coat.
2. Arrange greens on 4 individual plates. Spoon beet mixture over greens; sprinkle with cheese and pistachios.
Makes 4 servings.
Photo and recipe courtesy of Aunt Nellie’s® Beets (Seneca Foods Corporation).
Recipe:
1 large or 2 small bulbs fennel with leaves attached
1 small Granny Smith apple, cut into thin slices
1/2 cup thinly sliced red onion
6 cups mixed greens
1 jar (16 ounces) sliced pickled beets, drained
1/4 cup shaved Parmesan cheese
Dressing:
2 tablespoons balsamic vinegar
2 teaspoons Dijon-style mustard
3 tablespoons olive oil
1 teaspoon chopped fennel leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Cut off stem and leaves of fennel; reserve leaves. Cut bulb in half lengthwise; remove and discard core. Slice bulb crosswise into thin slices (about 2 cups). Chop 1 teaspoon fennel leaves and set aside for dressing. Combine sliced fennel, apple and red onion in a large bowl.
To make dressing, combine balsamic vinegar and mustard in small bowl; whisk in oil. Add fennel leaves, salt and pepper.
2. Divide greens equally among six salad plates. Pour dressing over fennel mixture and toss until well coated. Arrange fennel mixture on greens; top with sliced beets and Parmesan.
Makes 6 servings.
Nutrition information per serving: 148 calories; 2.75 g protein; 17 g carbohydrate; 8 g fat; 493 mg sodium; 3 mg cholesterol; 2.6 g dietary fiber; 0.7 mg iron; 717 IU Vitamin A; 95 mg calcium.
Photo and recipe courtesy of Aunt Nellies®.
Recipe:
1 jar (16 ounces) Aunt Nellie’s Pickled Beets, whole or sliced
1 jar (16 ounces) Aunt Nellie’s Sweet & Sour Red Cabbage
1/3 cup red currant jelly
1/4 teaspoon ground cloves
1/4 cup thinly sliced green onions
1 cup chopped granny smith apple (about 1 small apple)
1/2 cup chopped toasted pecans*
Salt and pepper to taste
1. Drain beets and cabbage, combining both liquids into small bowl. Pour 1/2 cup of the combined liquids into a small saucepan; discard remainder. Add red currant jelly and cloves to saucepan; whisk to combine. Bring to boil; reduce heat and simmer until liquid is thickened and reduced to 1/3 cup, about 10 minutes. Cool.
2. Meanwhile, cut sliced beets in half, or whole beets into wedges. Toss beets, cabbage and green onions with cooled red currant dressing.
3. Just before serving stir in apples and pecans. Season to taste with salt and pepper.
*To toast pecans, bake nuts in a single layer on a rimmed baking sheet in a preheated 350ºF oven until fragrant, about 5 to 8 minutes. Remove from baking sheet and cool.
Makes 6 servings (about ¾ cup each)
Nutritional Information per serving: 190 calories; 1g protein; 36 g carbohydrate; 7 g fat; 461mg sodium; 0 mg cholesterol; 2 g dietary fiber; 2 mg iron; >1 mg thiamin; 61 IU Vitamin A; 18 mg Vitamin C.
Photo and recipe courtesy of Aunt Nellies®.
pita and hummus from Judy's Oasis. Excellent. Turkey from Tea Hill Farms. Beets from ? at West Side Market. It's a good combination but it's still missing something spicy and cruncy. Maybe something salty, too.
16 jars of pickled Golden Beets
Beet Pickle Recipe
5lbs Beets
2 1/2 cups cider Vinegar
1 1/2 cups sugar
1/2 mild honey
1 1/2 cups water
1 tsp Salt
1 tbsp whole cloves
1 tbsp allspice berries
1 tbsp cinnamon bark pieces
Prepare beets by washing and trimming beet stems. Cook in boiling water until tender, about 30 minutes depending on beet size. Transfer to an ice bath and slip them out of their skins. Slice into coins or chunks.
Sterilize 5 or 6 pint jars in a large canning pot. Pour boiling water over new snap lids and set aside.
Combine vinegar, sugar, honey, water and spices in a large stainless steel pot. Bring to a boil and boil gently for 5 minutes.
Add prepared beets to saucepan and return to boil. Remove from heat after boiling.
Pack beets into hot jars with 2cm head space. Apply new lids and gently tighten metal rings to fingertip tightness. Return to canner. Repeat for remaining beets and liquid.
Cover canner and process with hot water bath, boiling for 30 minutes. Remove jars and allow to cool. Check seals, label and store in a cool dark place.
Visit Pick Your Own for a really good tutorial on making Pickles Beets.
Recipe:
DRESSING:
1 jar (16 ounces) Sliced Pickled Beets, not drained
1/4 cup orange juice
1 tablespoon finely chopped fresh basil or
1 teaspoon dried basil
1/2 teaspoon black pepper
1/2 cup canola or vegetable oil
SALAD:
1 package (6 ounces) ready-to-eat baby spinach or other greens, about 6 cups
2-1/2 cups bite-size pieces honeydew melon or cantaloupe
2 peaches or nectarines, pitted and cut into wedges
1 cup fresh blueberries or sliced strawberries
1/4 cup toasted sliced almonds
1. For dressing, drain beets, reserving 1/4 cup liquid. Set beets aside. In small bowl, combine reserved beet liquid, orange juice, basil and pepper. With wire whisk or fork, whisk in oil. Set aside.
2. For salad, arrange spinach, reserved beets, melon, peaches and berries on large platter.
3. To serve, drizzle with dressing; toss lightly. Sprinkle with almonds.
Makes 8 to 10 servings.
*Variation: For a main dish salad, add cooked shrimp or grilled chicken breast.
Photo and recipe courtesy of Aunt Nellie's®.
Recipe:
1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, drained
2-1/4 cups granulated sugar, divided
1-1/4 cups dried sweetened cranberries
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 large eggs, at room temperature
1-1/2 sticks (12 tablespoons) unsalted butter, very soft
¼ cup vegetable oil
Finely grated zest of 1 orange
2 teaspoons vanilla extract
½ cup buttermilk
Orange-Walnut Glaze (recipe below)
1. Preheat oven to 350° F. Butter and lightly flour a fluted 10-inch Bundt pan, shaking out the excess flour.
2. Place drained beets and 1 cup of the sugar in a food processor. Process to a smooth puree, about 30 seconds, scraping down the sides of the bowl once. Reserve.
3. Place cranberries in a small bowl; add enough hot water to cover. Set aside.
4. Sift the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into a medium-size mixing bowl. Set aside.
5. Combine the remaining 1-1/4 cups sugar, eggs, butter, and vegetable oil in a large mixing bowl. Using an electric mixer, beat on medium-high speed for 2 to 3 minutes, until light and smooth. Blend in the beet puree. Add the orange zest and vanilla; mix briefly, until uniform.
6. Add half of the dry mixture to the liquid ingredients; beat on low speed until smooth. Add buttermilk; beat on low speed until smooth, then add the remaining dry mixture, beating the batter until uniform. Drain the cranberries well; fold into batter.
7. Turn batter into prepared pan, spreading it evenly. Bake on the center oven rack for approximately 45 to 50 minutes. When done, the cake will have pulled away from the sides of the pan. A tester, inserted deep into the center of the cake, will come out clean.
8. Transfer the pan to a cooling rack. Cool for 15 minutes, then invert the cake onto the cooling rack. Cool briefly, but glaze cake while it is still warm.
ORANGE-WALNUT GLAZE
2-1/2 cups confectioners’ sugar, sifted
Finely grated zest of 1 orange
¼ cup orange juice, plus additional for thinning glaze
1-1/2 tablespoons unsalted butter, melted
1 cup finely chopped walnuts
1. In large mixing bowl, combine confectioners’ sugar and orange zest. Add orange juice to confectioners’ sugar and whisk to smooth. Whisk in melted butter. Add additional juice as necessary for consistency. Spoon glaze over cake. Press walnuts over cake, into glaze.
Makes 24 servings
Photo and recipe courtesy of Aunt Nellie’s® Beets (Seneca Foods Corporation).
Recipe:
1 tablespoon olive oil
1 large yellow onion, very thinly sliced (about 2 cups)
1 refrigerated pie crust (half of 15-ounce package)
1 jar (16 ounces) Aunt Nellie’s Sliced Pickled Beets, well drained*
1 package (8 ounces) herb and garlic-flavored goat cheese
2 tablespoons chopped fresh thyme
Grated or shredded lemon peel (optional)
1. Preheat oven to 450˚F. In large nonstick skillet, heat oil over medium-high heat. Add onions; cook and stir until softened and golden brown about 15 minutes, reducing heat if necessary. Remove from heat.
2. Unroll crust and place on ungreased baking sheet. Spread onions evenly over crust, leaving a 1-inch border. Arrange beets over onions and dot with goat cheese. Sprinkle with thyme.
3. Fold pastry edge over beets crimping edges, leaving center uncovered. Bake until crust is golden, about 20 minutes.
4. To serve, slice into wedges and garnish with thyme and lemon peel, if desired.
Makes 10 to 12 appetizer servings.
Nutritional Information per serving (1/10 of recipe): 213 calories, 6 g protein,
14 g carbohydrate, 14 g fat, 286 mg sodium, 18 mg cholesterol, less than 1 g dietary fiber,
1 mg iron, less than 1 mg thiamin, 355 IU Vitamin A, 2 mg Vitamin C.
*To use drained beet juice: Reserve 1/2 cup drained beet juice and combine with 1 clove minced garlic, 2 tablespoons Dijon-style mustard and 2 teaspoons honey in blender container. Blend on high 10 seconds. Pour 1/3 cup olive oil into mixture with machine running and blend well. Serve as salad dressing.
Cook’s Notes:
Substitute 1 teaspoon dried thyme for fresh, if desired.
Photo and recipe courtesy of Aunt Nellie’s®
So I figured out why I find it difficult to take photos of food.
Part of the reason is that everyone is so hungry by the time it's out of the kitchen and on the table, that they get really cross when I am fawning over it with a camera.
I was darting about the table arranging the dishes for the best light or angle... and only took three shots before my brother tapped me on the shoulder and asked me politely if we could eat it now...
When I looked up my family was staring at me a bit perplexed.
I'll have to try making elegant and visually appealing meals for one from now one...
Or perhaps I'll serve appetizers next time.
Huon Valley Tasmanian salmon tartare with pickled beet, horseradish cream, salmon caviar, fresh orange and fine herbs www.chompchomp.com.au/2014/12/c-restaurant-perths-revolvi...
Recipe:
Preparation Time: 55 minutes
Baking Time: 22 to 25 minutes
Yield: 18 cupcakes (serving size 1 cupcake)
Cake
1 jar (15.5 ounces) sweet and sour Harvard beets
2-1/4 cups all-purpose flour
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1-1/4 cups granulated sugar
2 large eggs
1-1/4 teaspoons vanilla
Frosting
1 package (8 ounces) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups confectioners’ sugar
1 teaspoon vanilla
3/4 teaspoon pumpkin pie spice
Confectioners’ sugar (optional)
1. For cupcakes, preheat oven to 350ºF. Spray bottoms and sides of 18 muffin pan cups (1/2-cup capacity) with no-stick cooking spray. Set aside.
2. Place beets and liquid in blender jar or food processor work bowl. Blend or process until smooth. Set aside.
3. In medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda and salt.
4. In large bowl, beat butter with electric mixer until creamy. Gradually beat in granulated sugar. Add eggs, one at a time; beat well after each addition. Add vanilla. Continue beating until light and fluffy. Add dry ingredients alternately with pureed beets, beginning and ending with dry ingredients; beat well after each addition.
5. Fill prepared muffin pan cups about three-fourths full. Bake 24 to 28 minutes or until wooden pick inserted in center comes out clean.
6. Cool cupcakes 3 minutes in pans. Run narrow metal spatula around edges of each cup to loosen. Remove cupcakes to rack and cool completely.
7. For frosting, beat cream cheese and butter in large mixing bowl until blended. Gradually beat in confectioners’ sugar. Add vanilla and pumpkin pie spice; beat until light and fluffy.
8. Slice each cooled cupcake in half horizontally with serrated knife. Spread frosting generously on bottom halves of each cupcake. Place top halves of cupcakes on frosting, cut sides down. Serve immediately or cover and refrigerate. Let stand 15 to 30 minutes at
room temperature before serving. Sprinkle with confectioners’ sugar, if desired.
Photo and recipe courtesy of Aunt Nellie's®.
My second time having the Breakfast Board. One of three plates split with a co-worker over a "working meeting." It was delicious, and the pate was all to myself as my co-worker didn't want to eat any of it. I only wish they would mix up some of the items, as it was almost exactly the same combo of foodstuffs as a few months ago.