Ireland Reynolds | 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

English Cucumber Sandwiches - Serve these easy and refreshing sandwiches for a cool midday snack or at an afternoon tea party.

By admin at 9:42 am on August 28, 2007 | No comments

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Have you tried English cucumbers yet?

They’re a little different from the regular garden cucumbers usually found in grocery stores and at farmer’s markets, although they look almost the same. The main difference is English cucumbers have a thinner skin (so they’re better for slicing and they don’t have to be peeled) and fewer seeds than garden cucumbers. Another difference is that English Cucumbers are wrapped in plastic wrap (instead of a wax coating) to maintain freshness.

When you need a cool and refreshing midday snack on a hot summer’s day, or you want something attractive yet easy to prepare for an afternoon tea party, serve cool and refreshing English Cucumber Sandwiches.

ENGLISH CUCUMBER SANDWICHES

Several small (party style) squares (per person) of various breads like rye and pumpernickel

12 oz. softened cream cheese

1 pkg. Dill Dip Mix* (reserve 1 tsp. for garnish)

1 large English Cucumber, sliced very thin

Combine all but about a teaspoon (reserve this for garnish) of the dill dip mix with the softened cream cheese. Put this mixture in the refrigerator for at least an hour, so the onions in the dip mix soften.

Spread a thin layer of the dill/cream cheese mixture onto each square of bread, then top with a couple of thin slices of cucumber (overlapped). Sprinkle a little of the reserved dry dill dip mix over the cucumber slices for garnish. Cut the slices into triangles, if desired, or serve as is.

NOTE: Refrigerate the sandwiches if not serving them right away.

*Divine Dill Dip Mix from the Three Angels Gourmet Co. is suggested for use in this recipe.

Another Favorite Recipe from Ireland Reynolds

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Easy Insalata Caprese

By admin at 7:12 am on August 21, 2007 | 2920 Comments

It’s tomato time! If you’re a gardener, you might be wondering what you can do with all those luscious tomatoes growing in your backyard right now. One of the easiest, yet most delicious, dishes to enjoy at the height of summer, when tomatoes are plentiful, is Insalata Caprese (named for the Island of Capri, Italy).

The secret to this delightful dish is using only the freshest ingredients. When served with fresh bread and a glass of chilled white wine, Insalata Caprese makes the perfect summer lunch.

Here’s all you need:

2 lbs. vine-ripened tomatoes that are red, juicy and flavorful and have never been refrigerated (Get them at your local farmer’s market if you don’t have your own backyard vegetable garden)

8 to 10 leaves of fragrant young basil (check for basil at your farmer’s market if you don’t grow your own)

1 lb. good quality fresh, moist mozzarella (The best mozzarella for this dish is made from buffallo milk – mozzarella di bufala – but that’s hard to find, so cow’s milk mozzarella – mozzarella fior di latte – works well for this, too)

1/4 c. genuine extra-virgin olive oil

To make the salad:

Slice the fresh mozzarella and the tomatoes into rounds. Alternate slices of mozzarella and tomato on a platter (or individual salad plates), overlapping them for effect. Tear the basil leaves into small pieces and sprinkle them over the slices of tomato and mozzarella.

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Another Favorite Recipe from Ireland Reynolds

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M-m-m…Easy Spinach Pesto!

By admin at 7:50 am on July 23, 2007 | No comments

Last night I was craving spinach pesto. Lucky for me, it’s easy to make.

Try this simple recipe:

SPINACH PESTO

2 c. packed fresh spinach leaves

2 cloves garlic, crushed

1 c. olive oil

1⁄2 c. pine nuts (lightly toasted, if desired)

1/3 to 1/2 c. freshly grated parmesan

1 Tbsp. balsamic vinegar

Salt

Freshly ground pepper

Combine the spinach, garlic, oil, and pine nuts in a blender or food processor. Blend into a smooth paste. Add the cheese and balsamic vinegar. Stir to blend. Add salt and pepper to taste.

When ready to serve with pasta, save a little of the water used to boil the pasta, and mix it with the pesto sauce to thin it a little. That way, the pesto will easily blend throughout the pasta.

Note: This pesto can be stored in the refrigerator for a week or so in a tightly covered container.

Try these other recipes for pesto made with spinach:

Spinach Pesto Pasta

Linguine and Spinach Pesto

Spinach Pesto Dip

Spinach Pesto Pasta Salad

Many people prefer spinach pesto to the more traditional pesto made with basil leaves.

You just might be one of those people, so give spinach pesto a try!

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Another Favorite Recipe from Ireland Reynolds

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Bake a Batch of Half-Moon Cookies

By admin at 8:30 am on July 21, 2007 | 48 Comments

You’ve probably seen huge Half-Moon Cookies in coffee shops. You know the ones I mean. One half of each cookie is covered with white icing, the other half with dark chocolate. Hence the name, Half-Moon Cookies. These delicious treats are also called Black and White Cookies and they’re something of a New York tradition.

But you don’t have to live in New York to enjoy Black and Whites. Use a package of Three Angels Gourmet Co. Sugar Cookie Mix to create a delicious variation of this popular treat no matter where you live. True Black and Whites are more like a cake than a cookie, and our Sugar Cookie Mix bakes up soft and cakey on the inside, yet crisp on the outside.

To make the cookies taste like the traditional Black and Whites or Half-Moons, add 1/4 teaspoon lemon extract to the mix when you add the beaten eggs (see directions for cookie mix on the package). After baking the cookies, let them cool completely.

For the traditional Black and White frosting you’ll need:

4 cups confectioners’ sugar
1/3 to 1/2 cup boiling water
ounce bittersweet chocolate

Put the confectioners’ sugar in a large bowl. Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and easy to spread.

Remove half of the frosting to the top half of a double boiler set over simmering water. Add the chocolate. Stir the mixture until the chocolate melts and the frosting is smooth. Remove from the heat.

With a brush or knife, coat half the cookie with chocolate frosting and the other half with white frosting.

Order Three Angels Gourmet Co. Sugar Cookie Mix HERE.

Another Favorite Recipe from Ireland Reynolds

Filed under: easy recipes, Ireland Reynolds — 48 Comments »

Try This Refreshing Mint Cooler

By admin at 1:25 pm on July 20, 2007 | No comments

Cool off with this delicious and refreshing Mint Cooler this afternoon.

MINT COOLER

2 c. boiling water
8 mint tea bags
1 1/2 c. lemonade
2 c. orange juice
2 c. crushed ice
2 (12 oz.) cans ginger ale
Orange Slices and mint sprigs

Steep the mint tea bags in the boiling water for about 3 minutes. Add the lemonade, orange juice, ginger ale and mix well. Add the crushed ice and mix again. Pour into a pretty pitcher.

Add orange slices and mint sprigs to the pitcher or garnish individual glasses with these items (and other fruits if desired).

Serve immediately.

Another Favorite Recipe from Ireland Reynolds

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Mediterranean Rollups - Try These Easy Appetizers or Cocktail Snacks!

By admin at 7:58 am on July 19, 2007 | No comments

Looking for a simple but delicious idea for appetizers or light cocktail snacks this summer? Then try these Mediterranean Rollups made with our Sun-Blessed Tomato Herb Dip Mix.

MEDITERRANEAN ROLLUPS

1 pkg. Three Angels Sun-Blessed Tomato Herb Dip Mix
1 small can chopped black olives
1 small pkg. cream cheese
4 flour tortillas

Mix softened cream cheese and Three Angels Sun-Blessed Tomato Herb Dip Mix. Spread mixture on tortillas, lightly covering the entire surface of each tortilla. Place chopped black olives on top of each tortilla. Roll up each tortilla. Wrap in plastic wrap and refrigerator for at least an hour. After tortillas have chilled, cut each rolled tortilla into small pieces.

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Order Sun-Blessed Tomato Herb Dip Mix HERE

Another Favorite Recipe from Ireland Reynolds

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Try These Simple to Make Flavored Butters!

By admin at 7:54 am on July 18, 2007 | No comments

Bread with butter is tasty any time. But bread with FLAVORED butter is a special treat everyone deserves now and then.

Flavored butters with breakfast breads like scones, biscuits, quick breads, and croissants are an easy treat you can make for your family to enjoy over the weekend.

All of these flavored butters are quick to prepare. Simply cream the softened butter and the other ingredient(s) together, put the butter on some waxed paper, roll it into a log, and store in the refrigerator. Allow the butter to soften before serving.

Note: It’s best to use these butters within a day or two.

ORANGE BUTTER

1 stick unsalted butter, softened

Grated zest of 1 large orange

Orange Butter is great on scones, fresh muffins, or quick breads.

MAPLE BUTTER

1 stick unsalted butter, softened

3 Tbsp. pure maple syrup

Try this one on plain scones, bran muffins, or banana bread.

LEMON BUTTER

1 stick unsalted butter, softened

1 Tbsp. freshly grated lemon peel

Try lemon butter on a hot blueberry muffin.

CINNAMON BUTTER

1 stick unsalted butter, softened

1 c. honey

1 tsp. cinnamon

Cinnamon Butter is yummy on toast or biscuits.

CHOCOLATE BUTTER

1 stick butter, softened

1/4 c. semisweet chocolate chips, melted

Slather on a fresh, hot croissant or muffin.

PECAN BUTTER

1 stick unsalted butter, softened

1/3 c. finely chopped pecans

This is great on pumpkin bread or gingerbread.

You can also enjoy flavored butters on waffles or pancakes or add a little to hot cereal or grits. And don’t forget to try flavored butters with cranberry scones from the Three Angels Gourmet Co. Order Cranberry Scone Mix HERE.

Chances are, whatever you enjoy with a little butter will be even better with a little FLAVORED butter.

More Favorite Recipes from Ireland Reynolds

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Perk Up Plain Potatoes!

By admin at 7:13 am on July 16, 2007 | No comments

It’s easy to perk up plain potatoes if you have a package of Divine Dill Dip Mix from the Three Angels Gourmet Co.

My favorite way to dress up a baked potato is to simply make up the dill dip mix with 2 cups of sour cream, then slather some of the prepared dip onto the potato.

You can get a little fancier by making “twice baked potatoes” with the dip. Again, mix it with 2 cups of sour cream. Then scoop out the insides of a baked potato and mix them with enough of the dip mixture to moisture. Put this mixture back into the potato skin. Put the potato onto a cookie sheet and run it under the broiler for a few minutes until the creamy potato mixture starts to brown.

If mashed potatoes are your favorite, put a few tablespoons of the dill dip (prepared with sour cream or plain lowfat yogurt) into the potatoes as you mash them for dilly mashed potatoes.

Mmm…yum.

Once you try these perked up recipes, you’ll probably never serve plain potatoes again.

Note: Just one package of Divine Dill Dip Mix makes enough dip to perk up plenty of potatoes!

Order Divine Dill Dip Mix HERE.

Favorite Recipes from Ireland Reynolds

Filed under: easy recipes, Divine Dill Dip Mix, Ireland Reynolds, Dilly of a potato salad — Leave A Comment »

M-M-M…Try This Easy Nacho Platter!

By admin at 9:53 am on July 13, 2007 | No comments

If you love nachos with queso dip, then you’ll love our Mild Chilies & Cheese Dip Mix. It makes a rich and cheesy queso dip when you just add water and pop it into the microwave for a few minutes.

For something a bit fancier than a bowl of plain queso dip with chips, try this nacho platter.

NACHO PLATTER

1 pkg. blue corn tortilla chips

1 pkg. regular tortilla chips

1/2 c. black olives, sliced

1 bunch green onions, chopped into small pieces

1 small carton sour cream

2 pkgs. Three Angels Gourmet Co. Mild Chilies and Cheese Dip

Guacamole (optional)

Combine Mild Chilies & Cheese Dip Mix with water according to package directions and microwave for about 1 minute. Let dip cool while you pour the 2 packages of tortilla chips onto a large, decorative platter.

Pour cheese dip over the tortillas, then put a layer of sour cream over the cheese tip. Top with the black olives and green onions, and guacamole (if desired). Serve immediately.

Order Mild Chilies and Cheese Dip HERE.

Another Favorite Recipe from Ireland Reynolds

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Try These Sun-Blessed Tomato Herb Puffs

By admin at 6:05 am on July 12, 2007 | No comments

These tasty Sun-Blessed Tomato Herb Puffs are easy to make, yet oh-so-flavorful. They’re perfect as appetizers or for cocktail snacks.

SUN-BLESSED TOMATO HERB PUFFS

1 box puff pastry

1 pkg. Sun-Blessed Tomato Herb Dip Mix

8 oz. cream cheese, softened

Combine the tomato herb dip mix with the softened cream cheese and put it in the refrigerator for about an hour to blend. After an hour, remove the cream cheese mixture from the refrigerator. Let it soften while you preheat the oven and prepare the pastry.

Preheat the oven to 400 degrees.

Thaw 2 sheets of puff pastry.

When thawed, place one sheet of pastry on a lightly floured boad. Use a rolling pin to roll the dough out until it’s a 13-inch square. Spread 1/2 of the cream cheese mixture over the entire surface of one sheet of the puff pastry. Fold the sides of the pastry toward the center - so they go halfway to the middle. Fold them again, this time so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other. Slice the dough into 3/8 inch slices and place them, cut side up, on a baking sheet lined with a silicone baking mat. Repeat this entire procedure with the 2nd sheet of puff pastry.

Place each baking sheet in the oven for 6 minutes. Remove from the oven and turn each pastry slice over. Return baking sheet to the oven and continue baking for an additional 6 to 8 minutes - until each slice of pastry is done and the edges have started to brown.

Order Sun-Blessed Tomato Herb Dip Mix HERE.

Another Favorite Recipe from Ireland Reynolds

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