Cheryl’s Cuisine: August 2019


By Cheryl Radkiewicz

The Lehigh Valley Food and Wine Festival recently celebrated its 10th year.   The ballroom at the former Sands Casino in Bethlehem, now Wind Creek Bethlehem, was jammed over three days with thousands of guests savoring the best of the valley’s restaurants.  Imagine entering a vast expanse surrounded by restaurants and wineries.  

I remember the first time I attended a food and wine event many years ago. Overwhelmed by my surroundings.  I distinctly remember calling my sister and saying, “Barb, this must be what heaven is like.” I guess for a “foodie,” this is heaven.

The Lehigh Festival did not disappoint,  it never does.  

I’ll walk you through just some of the dishes served to guests:  Emeril’s Chop House: Goat Cheese Beignets, Roasted Pork Loin and Taco “al Pastor”;   Hellertown Bakery: Lemon, Blueberry Ginger Trifle; Steel Club: Shrimp Gumbo and Banh Mi Taco;  Hampton Winds: Hatfield Pulled Pork Sliders, Southern Peach Tea and Mudslide Cookies; Buddy V’s:   Spinach and Roasted Garlic Ravioli with Miniature Grandma’s Meatballs and Orange Pistachio Cannoli; Paxos:   YellowFin Tuna Tartare and Orange Chocolate Tulip with Gianduja Mousse; Emeril’s Burgers and More: Chicken Fried Steak, Bourbon Brownie Milkshake; Emeril’s Fish House:  Seared Gulf Shrimp with Kimchee and Fried Rice and Coconut Cream Pie in a Cone; Greene Marketplace: Red Wine Meatballs and Strawberry

Cheryl's Cuisine

Chef Chris Wilson

Bruschetta Toast; Maxim’s 22: Negroni Ice Cream; Passanante’s Home Food Services:   Cilantro Lime Chicken; Revel Social: Tropical Braised Short Ribs and Tender-Roasted Pork Belly; Sette Luna: Sardinian Fregola with Grilled Wild Ramps and local Spring veggies; Sodexo: Shrimp in White Wine Sauce over Homemade Pasta; Steelworks:   Bacon Mac and Cheese and Creole Seafood Gumbo.  

Chef Chris Wilson, Culinary Director of Emeril Lagasse’s Homebase in New Orleans, who oversees culinary operations at all of Lagasse’s restaurants as Chief Culinary Officer, delighted guests with his cooking demonstration and sense of humor.   

It was standing room only for his  program where guests were treated to tastes of his delectable dishes.  They were absolutely luscious and I would be remiss if I didn’t share them with my readers, so ENJOY!

Pork Schnitzel with Creamy Shitake Mushroom Sauce:

3 eggs
1/4 cup milk
1Four shiitake mushrooms in pairs of two on white background cup fine dry bread crumbs
1 lb. pork loin cutlets, pounded to 1/8″ thickness
1 1/2 tsp. salt
1 tsp. fresh ground white pepper
1/4 cup olive oil
5 Tbsp. cold unsalted butter
1/2 lb. shitake mushrooms, stems removed, caps sliced
1 cup leek, fine diced, white part only
2 cloves garlic, sliced
2/3 cup white wine
3/4 cup heavy cream
1/2 cup chicken stock or low-sodium broth
2 tsp. chopped fresh thyme leaves
1/2 tsp. fresh ground black pepper
1 1/2 Tbsp. chopped parsley
4 lemon wedges
Dab of mustard

Preheat oven to 200 degrees F.  Combine eggs and milk, whisk to combine.  Place bread crumbs in a separate dish. Season pork cutlets with 1 tsp. salt and white pepper.  Dredge cutlets in the egg

and milk mixture, let excess drip off.  Dredge in the bread crumbs and set aside.  Heat oil in 14″ saute’ pan over medium high heat.  Add 1 Tbsp. butter and heat until foam subsides. Add 1/2 of the breaded cutlets ( do not overcrowd the pan) and cook until cutlets are browned on both sides, approximately 1 1/2 minutes per side.  Transfer to a plate lined with paper towels to drain; transfer cutlets to a baking sheet and place in oven to keep warm while you cook the remaining cutlets. Repeat with an additional tablespoon of butter and the remaining cutlets.  

Discard any oil remaining in the skillet when done and wipe skillet to remove any browned bits.  Add remaining 3 Tbsp. butter to the pan and when foam subsides, add mushrooms and cook for 1-2 minutes per side until mushrooms are golden brown and liquid has evaporated.  Add leeks and garlic and cook for 2 minutes. Add white wine and cook until reduced by half. Add heavy cream, chicken stock and thyme. Reduce slightly until thick enough to coat the back of a spoon, approximately 2-3 minutes.  Season with remaining 1/2 tsp. salt and black pepper and a dab of mustard. Stir well.  

Divide schnitzel between four plates and spoon mushroom sauce over each portion.  Garnish with chopped parsley and a lemon wedge to serve immediately.


dark-horse-brut-roseDuck Breasts with Cherries and Rosé Sparkling Wine Reduction

4 boneless skinless duck breast halves (6 oz. approx.)
Salt, black pepper
Emeril’s Essence Creole Seasoning
1/2 cup finely chopped shallots or yellow onions
1 tsp. minced garlic
1/2 cup Brut Rose Sparkling Wine
1/2 cup duck or chicken stock
1/2 cup dried cherries
1 Tbsp. honey
1 1/2 tsp. fresh thyme
2 Tbsp. cold unsalted butter, cut into pieces
2 Tbsp. toasted, skinned, chopped hazelnuts, as garnish

Score the fatty side of the duck breasts and lightly season with salt, pepper and Essence on both sides.   Heat a large skillet over medium-high heat. Add duck breasts and sear on the fatty side for 4 minutes. Turn and cook on the other side for 2 minutes for medium-rare.   Remove from skillet and cover to keep warm.

Pour off all but 1 tablespoon of the fat from the pan.  Add shallots and garlic and cook, stirring for 1 minute.  Add wine, stock, cherries, honey and thyme and bring to a simmer, stirring to scrape up any bits clinging to the bottom of the pan.  Cook ;until cherries are plump and liquid is reduced to a thick sauce, about 4 minutes. Add butter in pieces, stirring constantly to incorporate.  Adjust seasoning to taste. Return duck breasts to pan with any accumulated juices and cook over low heat until warmed through, about 1 minute.  

Transfer to 4 serving plates and spoon sauce and cherries over each portion.  Garnish with toasted nuts. Add additional ingredients and serve.


Cherries Jubilee

1 stick butter
1 cup sugar
1 lb. Bing cherries, pitted
1 orange, juice and zest
1/2 vanilla bean, scraped
2 Tbsp. cornstarch
2 Tbsp. water
1/2 cup Cherry Brandy (Kirsch)
1 pint Vanilla Ice Cream

Melt  butter over medium heat in a large sauce pan.  Stir in sugar and cook until dissolved. Add orange juice, zest, vanilla and cook until syrup thickens  slightly, abut 2-3 minutes. In a small cup, stir cornstarch and water forming a slurry. Stir slurry into cherry mixture and cook until thickens enough to coat the back of a spoon (2-3 min.).  Pour brandy over cherries. Place pan back on heat and carefully shake pan to ignite the pan. Use a match to flame cherries (if needed), cook until alcohol evaporates and sauce thickens.  

Divide ice cream between four bowls. Spoon cherry mixture over ice cream and serve.

Cheryl’s Cuisine: June 2019

Cheryl's, garnishing sauces

Garnishing sauces for summer grilling season take center stage in the Tasting Room at Kitchen Kettle Village in Intercourse, PA.

By Cheryl Radkiewicz

Are you ready for summer weather and entertaining? Well, it’s been quite a few years since I’ve visited Kitchen Kettle Village in Intercourse, PA., located in the heart of Lancaster County.

My sister and I recently popped down for a quick day trip.

This visit skyrocketed me to new, fresh, and easy ideas for summer snacks and drinks.  Kitchen Kettle provides a wealth of jams, jellies, relishes, pickles, syrups, salsas, sauces, mustard, jarred beets, garnishing sauces, soup mixes, cream cheese mixes, corn relish, chow chow, three bean salads and baked goods.  The products are aesthetically displayed on “tasting tables” tempting even the most strong-willed (my sister, not me).

Kitchen Kettle is only a stone’s throw away from outlet malls, so why not leave early and spend the day?  With the assistance of Gabby Fair, manager of the Jelly Room, I was able to photograph and copy their most popular recipes. By the way, they are all so quick  with little to no prep.. my kind of “no pressure” hosting.    

Peach Pineapple Cooler:

1-10 oz. jar Kitchen Kettle Peach Pineapple Jam
8 oz. Ginger Ale  (or diet)
8 oz. 7-Up  (or diet)

Fill blender with ice.  Add other ingredients. Blend until smooth. Serve in festive glasses and garnish with a pineapple wedge.  Makes 4 servings.


Cheryl's Cuisine kitchen kettle giftStrawberry Rhubard Mojito Cooler:

1/2 pint jar of Kitchen Kettle Strawberry Rhubarb Jam
1/2 pint jar of Kitchen Kettle Mint Jelly
1/2 gallon lemonade
1 liter club soda

Whisk together jam, jelly and your favorite lemonade.  Then add club soda. Best served chilled over ice.


Strawberry Pineapple Cooler:

1/2 of 10 oz. jar Kitchen Kettle Seedless Strawberry Jam
1/2 of 10 oz. jar Kitchen Kettle Pineapple Jam
10 oz. Ginger Ale
10 oz. 7-Up

Fill blender with ice.  Add other ingredients. Blend until smooth.  Serve garnished with a fresh strawberry. Makes 4 servings.


Raspberry Key Lime Spritzer:

1-10 oz. jar Kitchen Kettle Red Raspberry Key Lime Jam
12 oz. club soda
4 oz. lime juice
4 cups ice

Place all ingredients in blender and blend  on low power until ice is crushed. Pour into glasses and garnish with a lime wedge and fresh raspberries.  Makes 4 tall drinks.


Tailgate Cooler:

2- 8oz. bottles Raspberry Syrup
2-2 liter bottles Ginger Ale

In a punch bowl or large pitcher, gently mix syrup and ginger ale.  Add lots of ice and serve. Makes 16-20 one cup servings.


Cheryl's Cuisine Kettle VillagePepper Party Pleaser:

1-10 oz.  (1/2 pt.) jar Kitchen Kettle Pepper Jam or Jalapeno Jam
1- 8 oz. block of cream cheese, softened

Mix softened cream cheese and pepper jam.  Serve with your favorite crackers. This is known as the caviar of Lancaster County.  Yields 5-10 servings.


Raspberry Rhubarb Fluff: 

1/2 cup Kitchen Kettle Raspberry Rhubarb Jam
1- 8 oz. container marshmallow creme
16 oz. cream cheese, softened
Apples, pears, pineapples, pound cake or angel food cake for dipping

Place jam, marshmallow creme and cream cheese in a bowl and stir until thoroughly blended.  Place in refrigerator to chill. Serve with fruits or cake dippers.


Zetsy Tomato Basil Spread:

1/2 pint jar Kitchen Kettle Horseradish Mustard
1/2 pint jar Kitchen Kettle Tomato Basil Jam
8 oz. block cream cheese, softened

Spread a thin layer of mustard on top of the block of cream cheese.  Top with a generous layer of Tomato Basil Jam. Serve with crackers, pretzels, veggies, meat or cheese.


Four Berry Chicken:

1 1/2 lbs. boneless chicken breasts
3 Tbsp. olive oil
1 Tbsp. dried thyme
1 cup Kitchen Kettle Four Berry Jam
2 oz. white balsamic vinegar
1 Tbsp. granulated onion
1 1/2 cups favorite fresh berries

Cut chicken into medallions and saute’ in olive oil with thyme.  When chicken is nicely browned, remove from pan. Add four berry jam,  granulated onion and vinegar. Allow to simmer and add chicken. Serve over rice pilaf or cous cous.  Garnish with fresh berries.


Peach Melba:

1-10 oz. bottle Kitchen Kettle Red Raspberry Syrup

1 pound cake
4 large ripe yellow peaches

Slice cake into 8 slices and place in individual  sherbet dishes. Peel peaches and place 1/2 in each dish on top of cake.  Pour syrup over peaches and garnish with sliced almonds.

NOTE:  How about vanilla ice cream?

Cheryl’s Cuisine: May 2019

By Cheryl Radkiewicz

With entertaining season upon us, it’s time to take a walk back into my “never ending” recipe collection.   Many of these I’ve received from relatives and friends who have long passed. I still cherish their memories each time I hold the recipes in my hand.   I’ve updated them so all are easy and quick. Enjoy!

Appetizer Cheese Ball:

1- 8 oz. bag shredded sharp Cheddar cheese
1-4 oz. pkg. cream cheese, softened
1/4 cup drained pimiento
1 tsp. Worcestershire sauce
1 tsp. grated onion

Mix all ingredients together. Shape into large ball. Roll in parsley or nuts. 

NOTE: You can also roll this mixture into tiny balls for appetizer-size bites.


Boursin Quiche:

1 cup shredded Swiss cheese
1/4 cup chopped green onions
1/4 cup chopped ripe olives
1 small tomato, seeded and diced
3 eggs
1/2 cup whipping cream
1-5 oz. pkg. Boursin cheese

Preheat oven to 357 degrees.  Sprinkle 3/4 cup Swiss cheese on bottom of  quiche dish or glass pie plate. Sprinkle onions, olives and tomato over cheese.  In medium bowl mix eggs, cream and Boursin. Pour mixture over vegetables. Sprinkle with remaining 1/4 cup Swiss cheese.  Bake in oven for 35 minutes or until puffed and golden brown. Let stand 5 minutes before cutting.


Tangy Cheese Appetizer Fondue:

2 pkgs. Monterey Jack cheese, plain
1 jar Progresso Pepper Salad, drained
6 Pepperoncini, drained
1 Tbsp. juice from Pepperoncini

Put cheese into food processor to grind up.  Place all ingredients into fondue pot. Heat all together.  Serve warm with bread chunks or crackers. Note: This is for people who like “spicy”.


Shrimp Puffs:

Cream Cheese Dough:
1/2 cup butter, room temperature
4 oz. cream cheese, room temperature
1 cup flour

Mix these  ingredients together and chill for at least 1 hour.

8 oz. bag or can of small shrimp
1/2 tsp. lemon juice
1 Tbsp. parsley, finely chopped
1/4 tsp. salt
1/4 tsp. pepper
Dash of Worcestershire sauce
2 tsp. tartar sauce
Finely grated onion

Roll out dough.  Cut into small squares.  Mix filling ingredients together and put 1/2 tsp. filling on top of each square.  Cover with another square. Use fork to seal filling between two dough squares, like a ravioli. Bake in preheated 350 degree oven for 10 minutes.  Can serve plain or with side of tartar sauce.


Broccoli and Black Olive Salad:

1 large bag frozen broccoli cuts
1-6 oz. can pitted black olives
Salt and pepper to taste
1 clove garlic, crushed
Oil, to taste

Cook  broccoli as directed.  Do not overcook. Drain broccoli well and place in bowl.  Add rest of ingredients and toss lightly. Serve warm.


Corned Beef Spread:

12 oz. corned beef, ground in  food processor
3 cups mashed potatoes
1 cup sour cream
3 Tbsp. chopped parsley
1/4 cup chopped baby gherkins
1/2 tsp. dill weed
3 Tbsp. finely chopped onion
3 Tbsp. finely chopped celery
Dash salt
1/4 tsp. pepper

Combine ground corned beef and mashed potatoes.  Blend in sour cream and remaining ingredients. Transfer mixture to serving bowl and chill.  Serve with whole wheat crackers and sliced cucumbers.