2007 December | Three Angels Gourmet Co. - Gourmet Food, Recipes and Podcast

Welcome to the Three Angels Gourmet Co.

Hello,

We're Ireland Reynolds, Daisy Benson, and Delphine Gray, the "virtual" three angels who run the Three Angels Gourmet Co. here online. That's us, pictured at right.

We live in the fictional town of Seven Cedars, Florida, and sell REAL gourmet mixes from this website.

To learn more about the "actual" Three Angels Gourmet Co. click on the About Us page.

We hope you'll visit us here often and try many of our delicious heavenly gourmet mixes.

Sincerely,

Ireland Reynolds, Daisy Benson, and Delphine Gray

A Dilly of a Christmas Tree

By admin at 9:44 am on December 24, 2007 | No comments

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Dilly of a Christmas Tree Shape our Dilly of a Cheeseball into a Christmas Tree for a festive centerpiece for your holiday buffet or dinner table.

Here’s the recipe:

A DILLY OF A CHRISTMAS TREE

12 oz. cream cheese
1 c. drained, crushed pineapple
1 pkg. Three Angels Divine Dill Mix

Mix pineapple and Three Angels Divine Dill Mix into softened cream cheese. Shape into a large cone (the Christmas tree) and roll in chopped nuts and parsley. Cut small pieces of red, yellow, and green peppers for ornaments. Make a star out of a yellow pepper to top the tree. Dillicious!

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Another Fabulous Food Tip from Delphine Gray

Filed under: easy recipes, Divine Dill Dip Mix, Cheese Ball, A Dilly of a Cheese Ball, Food Tips, Delphine Gray, Centerpieces — Leave A Comment »

Poached Pears

By admin at 2:21 pm on December 22, 2007 | No comments

Poached pears make such a festive dessert for the holidays. The pears take on the flavor and color of the poaching liquid. Red fruit juice (cranberry, raspberry, or pomegranate juice are all good choices) or red wine (I like merlot) will produce velvety crimsom colored pears that are sweet and flavorful.

Here’s a recipe for Poached Pears in Red Wine that’s so easy, even novice cooks will want to try it.

These Poached Pears with raspberry yogurt mint sauce will make an impressive end to any holiday meal.

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Another Favorite Recipe from Ireland Reynolds

Filed under: desserts, easy recipes, Ireland Reynolds — Leave A Comment »

Making Perfect, Lump Free, Gravy

By admin at 11:48 am on December 16, 2007 | 105 Comments

Turkey with dressing is a favorite choice for Christmas dinner. And mashed potatoes and gravy just seem to go perfectly with the turkey and dressing. That is, if you manage to uncover the secret to making perfect, lump free, gravy using the pan drippings from the turkey.

If there’s any secret to making perfect, lump free, gravy it’s the slurry.

What is a slurry? And how does it lead to perfect gravy? Find out here.

Another Fabulous Food Tip from Delphine Gray

Filed under: Food Tips, Delphine Gray — 105 Comments »

Tortellini Soup

By admin at 8:09 am on December 15, 2007 | 18 Comments

When you want something hot, filling and quick to prepare for dinner on a cold winter’s night, try this Tortellini Soup.

It’s “homemade” enough that you can serve it to company, yet easy and quick enough to prepare when friends drop in for dinner at short notice.

Serve it with a loaf of warm, crusty bread and a tossed salad and you’ve got dinner. This recipe serves 4.

TORTELLINI SOUP

2 (14.5 oz.) cans chicken broth (like Swanson’s)

1 (13 oz.) jar pasta sauce (any flavor)

1 (16 oz.) can great northern beans

1 (9 oz.) pkg. refrigerated tortellini (any flavor)

In a soup pot, mix the chicken broth and pasta sauce. Bring mixture to a boil. Add the beans and tortellini. Boil for 6 minutes, or until the tortellini float and are tender.

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Another Fabulous Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds — 18 Comments »

Cinnamon Pecans

By admin at 1:55 pm on December 14, 2007 | 11 Comments

When you want a simple sweet treat this fall and winter, make these heavenly Cinnamon Pecans. People will go nuts over them!

CINNAMON PECANS

2 egg whites

1 c. sugar

2 Tbsp. cinnamon

1/2 tsp. salt

1 lb. pecan halves

Preheat oven to 250 degrees F.

Beat egg whites until foamy but not stiff. Stir in sugar, cinnamon, and salt.

Stir in pecan halves.

Spread on greased cookie sheet.

Bake at 250 degrees for 1 hour, stirring 3 or 4 times.

Makes 1 pound of delicious Cinnamon Pecans.

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Another Fabulous Recipe from Ireland Reynolds

Filed under: Uncategorized — 11 Comments »

Keep Whole Nutmeg on Hand

By admin at 10:41 am on December 9, 2007 | 14 Comments

Many delightful holiday dishes call for nutmeg – custard, eggnog, mulled wines, cookies, and spice cakes, for example. Nutmeg also adds flavor to cheese and egg dishes. Even vegetables like squash, cabbage, and spinach are more tasty with the addition of a little nutmeg.

But powdered nutmeg quickly loses its zip. It’s much better to keep whole nutmeg on hand if you want the most flavorful holiday treats.

Use a nutmeg grater (or any microplane grater/zester) to grate fresh nutmeg whenever you need it. If you can’t find whole nutmeg locally, you can learn more about it and order it here.

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Another Fabulous Food Tip from Delphine Gray

Filed under: Food Tips, Delphine Gray — 14 Comments »

Wake Up to a Hot and Hearty Breakfast

By admin at 9:10 am on December 8, 2007 | 20 Comments

You can wake up to a hot and hearty breakfast tomorrow if you let your crockpot cook the meal overnight. Before you go to bed tonight, put the following into your crockpot:

1 c. steel-cut oats
4 c. water
1/2 c. dried fruit (raisins, cranberries, apricots, etc.)

Put the lid on the crockpot and turn in on low to cook while you sleep. By morning your breakfast will be ready.

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Another Fantastic Food Tip from Delphine Gray

Filed under: easy recipes, Food Tips, Delphine Gray — 20 Comments »

Old-Fashioned Date Nut Roll

By admin at 8:39 am on December 7, 2007 | 19 Comments

When I was a child my mother made this candy every Christmas. I can remember her pouring it onto waxed paper, shaping it into a roll, then wrapping the whole thing in a dish towel and putting it in the refrigerator.

OLD- FASHIONED DATE NUT ROLL

3 c. sugar
1 c. milk
1 (10-oz.) pkg. pitted dates, chopped
2 c. chopped pecans
1 tsp. vanilla extract
Butter (for greasing waxed paper)

Boil the sugar and milk to soft ball stage, stirring constantly. Add pecans and dates and continue stirring until dates soften. Remove from heat. Add vanilla. Stir until thick. Pour mixture onto buttered waxed paper and shape into a roll. Wrap the roll (waxed paper and all) into a dish towel and store it in the refrigerator. Cut into slices to serve.

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Another Fabulous Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds — 19 Comments »

Cranberry-Brie Holiday Tassies

By admin at 10:56 am on December 6, 2007 | 8 Comments

Tassies are usually little tarts or cookies made from butter, flour, and cream cheese and baked in tiny muffin tins, but these holiday treats are a bit different since they’re made with puff pastry. I still call them ‘tassies” though because they’re bite-sized and made in tiny “tassie” tins. They’re perfect as appetizers or even as part of a dessert buffet. The rich, gooey, buttery brie combined with the tart, yet sweet, cranberry sauce is a luscious combination. I like the little crunch the pecans add to the tassie, but they’re just as good without any nuts.

Another Favorite Recipe from Ireland Reynolds

CRANBERRY-BRIE HOLIDAY TASSIES

Puff pastry dough

Cranberry sauce (whole berry is the kind I use)

A circle of good Brie

Chopped pecans (if desired)

Preheat oven to 325 degrees. Unfold the puff pastry dough and let it thaw, then smooth it out just a bit with a rolling pin. Cut the dough into 2 inch squares and smooth one square into each hole of the mini-muffin tin (they’ll look like mini-pie crusts once they’re smoothed into the tin). Put a 1 inch piece of Brie into the center of each of the puff pastry “crusts,” then add a little chopped pecan. Top with a teaspoon or so of the cranberry sauce and put the tassies in the oven for about 10-15 minutes (just until the pastry starts to brown at the corners, so watch them carefully).

Let cool for a few minutes before serving, but serve warm.

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Filed under: easy recipes, Ireland Reynolds — 8 Comments »

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