Holiday Recipes from Knotice

As temperatures continue to climb, we decided to ask what folks around the office like to enjoy for a summer treat. In the spirit of the Fourth of July, here are some of our summer favorites. Enjoy!

Almond Crusted Walleye – from Casey Shaulis

Ingredients
1 1/2 cup sliced and chopped almonds
Zest of 1 lemon, finely grated
1/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground cracked black pepper
2 lbs. walleye fillets
3/4 cup flour
3 eggs, beaten
2 tablespoons butter
2 tablespoons olive oil
12 oz. bottle beer (chilled)

In a shallow bowl, combine chopped almonds, lemon zest, salt, cayenne and black pepper. Roll each walleye fillet in flour, dip in beaten egg, then gently roll in almond mixture, covering both sides well.
In large skillet, heat butter and oil until very hot. Reduce heat to medium and sauté fillets until crispy and brown, about four minutes on each side. Garnish the filet with a sprinkle of sliced almonds.
Sip your beer and enjoy the nutty flavor of the Walleye. (Casey is pictured above with the main ingredient, caught last weekend on Lake Erie.)

Amazing Pineapple Cake – from Kathy Steiner

“For our July 4th celebration, we always have this cake. It is simple to make, cold and delicious!!”

Ingredients
1 package of Duncan Hines Yellow cake mix (prepared as directed)
1 can (20 ounces) of crushed pineapple
1 package vanilla instant pudding
2 cups milk
1 container (8 ounces)of Cool Whip, thawed

CAKE: Mix and bake cake mix as directed on box using a 9×13 pan. Bake and let cool for about 5 minutes. Pour can of crushed pineapple (including juice) over the cake. Let stand for 2 hours.

FROSTING: In large bowl, mix 1 package of instant vanilla pudding with 2 cups of milk, as directed on package. Beat until thick and let pudding set. Once it’s thick, fold the Cool Whip into the pudding mixture. (If you don’t use all of the Cool Whip, the frosting is thicker.)

FINISH: Frost the cake with Cool Whip/Pudding mixture and refrigerate. Serve directly from the refrigerator for a cool dessert!

Watermelon Salsa – from Joe Dose

“Here’s one of my summer favorites.”

Ingredients
2 cups finely chopped seeded watermelon (do not puree)
1 cup sweet onion, minced
1/4 cup chopped fresh cilantro
1/4 cup orange juice
1/4 teaspoon hot sauce, such as Tabasco, or to taste

Stir the watermelon and onion together with the cilantro, orange juice, and hot sauce in a bowl. Cover, and refrigerate at least 30 minutes before serving.

Ribbon Jello Salad – from Susan Botson

“My sister makes this. It takes patience and she puts a lot of effort into it. I just like to eat it.”

Ingredients
Jello (small packs) (red, orange, yellow, green, violet) – (or for 4th of July, red and blue)
2 packets Knox Gelatin (1 box should have 3 packets)
2 cups milk
2 cups sour cream
1 cup sugar
2 teaspoon vanilla

JELLO LAYERS: Make each packet separately using 1 cup hot water and ½ cup cold water per packet.

CREAM LAYERS: Mix 2 packs Knox gelatin with ½ cup cold water. Set aside. Mix together the sour cream, sugar, and vanilla. Set aside. In a medium saucepan, heat 2 cups of milk to almost boiling. Add in the Knox gelatin mixture. Stir until gelatin is dissolved (not lumpy). Remove from heat, then add the sour cream mixture to the milk and gelatin mixture. Beat until creamy. (Do not refrigerate.)

DESIGN: In a 9×12 clear dish, starting by pouring a single color of liquid gelatin, and let set for 30 minutes. Next, add a thin layer of the cream mixture and let set for 30 minutes. Then add a layer of gelatin, and so on. (Red/white/blue/white/red/white/blue)

A couple of hints:

    1. Make sure your fridge shelf where the dish sits is level. If it’s not level, then get creative to fix it so the dish is level so it sets evenly. I normally just put newspaper under the sides that need to be raised. This will make sure your colorful layers are even.
  1. I usually like to make a little more cream mixture. That way I don’t run out. That means I increase the ingredients to: 3 packs Knox, 3 cups milk, 3 cups sour cream, 1 ½ c sugar, 3 teaspoon vanilla.

(Photo above courtesy of becomingbetty.blogspot.com)

Grilled Street Corn – from Elizabeth Huebner

“People often make the rounds during the 4th of July and encounter many of the same American dishes. So, I like to mix it up and go for the unexpected – Mexican. It is easy to cook for large groups of people and pulls in many of summer’s freshest ingredients. One of my favorite recipes is Grilled Street Corn, made famous in my mind by Café Habana in New York City. If you’ve ever been there, you know this a house specialty and often draws a line around the corner of the building!”

Ingredients
6 ears of corn, husks and silk removed
1/4 cup mayonnaise
3 tablespoons sour cream
1/4 teaspoon ground cumin
Pinch salt
1 cup freshly grated Cotija cheese (about 4-5 ounces)
Ground chili powder (or ground cayenne pepper or ground chipotle)
1 lime, cut into 6 wedges, for serving

Fire up the grill and get all ingredients ready.
Microwave 3 ears of corn at a time in a covered container, 5 minutes. When first batch is done, microcook second batch. While corn is cooking stir mayonnaise, sour cream, cumin and salt together in a small bowl and set aside. Place grated cheese on a large plate and set aside.
When corn is done in the microwave, grill it, turning frequently, until browned in spots, about 10-12 minutes. When corn is done on the grill, attach corn holders to each ear. Working quickly, smear each ear with the mayonnaise mixture (this is the glue for the cheese), and then roll it in the grated cheese, sprinkle with chili powder and serve on a plate. Top with a light sprinkle of whatever chili powder you like. Work quickly because you want the heat of the corn to soften the cheese. Don’t let the corn cool off. Serve immediately, with lime wedges alongside. Squeeze lime over the corn before eating.
Serves 4-6. (Some people will eat 1 ear, and some people – you know who you are – will want 2.)

Brats in Beer – from Jon Grimm

“My family’s traditional 4th of July is brats, simmered in onions and beer, with gazpacho, salad and Mayfield potatoes. My parents and their families are from Wisconsin (i.e. the brats); we have a large family garden, (i.e. the ingredients for brats, gazpacho and salad); and Mayfield potatoes are the best potatoes from Mayfield Sand Ridge Club in South Euclid, Ohio.”

Ingredients
12 brats
Beer – enough to cover
1 large sweet onion, thickly sliced
2 ounces (1/2 stick) butter

Fire up the grill. On the stove, place brats in a Dutch oven with onions, butter and beer (enough beer to cover) and bring to a boil. Once boiling, reduce heat to simmer until brats are cooked. Remove brats and set aside beer mixture. Grill cooked brats until golden brown, then return to beer mixture until ready to serve. Serve brats on fresh-baked buns with sauerkraut, onions, green peppers, ketchup, and/or mustard.

Fruit Pizza – from Sara Lytle

“You can simplify this one by using Pillsbury sugar cookie dough and rolling it out on a pizza stone. Get a little creative and design a flag or add kiwi and other fruity options!”

Ingredients
1/2 cup butter, softened
3/4 cup white sugar
1 egg
1¼ cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
Fresh berries (rinsed and dry) or fruit of choice

CRUST: Preheat oven to 350 degrees F. In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. In a separate bowl, combine the flour, cream of tartar, baking soda and salt. Gradually add flour mixture into the creamed mixture until just blended. Press dough into an ungreased pizza pan. Bake for 8 to 10 minutes, or until lightly browned. Remove from oven and cool.

TOPPINGS: In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until fluffy. Spread on cooled crust. Arrange fruit on top of cream cheese layer and chill.

Cookie Dough Dip – from Chelsea Iott

“This is addictive. Be warned.”

Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 cup powdered sugar
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
1 cup mini chocolate chips
1 cup toffee bits

Cream together cream cheese and butter. Add all remaining ingredients and mix until well-combined.
Serve with Nilla Wafers, chocolate graham crackers or apple wedges.

Cincinnati Chili Dip – from Patti Renner

“I’m no longer allowed to bring this dip to my sister’s house for family dinners because people fill up on this instead of the meal. It’s pretty awesome – and super easy.”

Ingredients
2 packs light cream cheese
1 can (10-12 ounces) of Cincinnati-style chili (you can substitute with no-bean chili or Coney sauce
1 ½ cups light cheddar cheese, shredded
1 cup jalapeño slices, drained (optional)
Lots of tortilla chips (and/or celery sticks for a healthier option)

In a quiche dish or low casserole (glass), press cream cheese to create a bottom layer. Pour can of chili onto the cream cheese, then top with jalapeno slices and an even layer of shredded cheese. Microwave on high for 5 or 6 minutes, until melted and bubbly. Serve warm with chips and/or cut celery to scoop.

Blackout Chocolate Cake – submitted by Janet Nabring-Stager

“While my recipe isn’t entirely specific to summer, this recipe for Blackout Chocolate Cake is near and dear to my heart. My street in Lakewood has a summer block party every year, there is an annual dessert contest, and I won a few years ago with this recipe. Every time I make it, everyone loves it.”

Ingredients
PUDDING
1¼ cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon table salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract

CAKE
8 tablespoons unsalted butter (1 stick), plus extra for greasing pans
1½ cups all-purpose flour, plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 cup Dutch-processed cocoa powder
1 cup strong black coffee
1 cup buttermilk
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

PUDDING: Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours and up to 1 day.

CAKE: Adjust oven rack to middle position and preheat oven to 325 degrees. Butter and flour two 8-inch cake pans. In a small mixing bowl, whisk together flour, baking powder, baking soda, and salt. In a large saucepan, melt butter over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Remove from heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture. Divide batter evenly between prepared pans and bake until toothpick inserted in center comes out clean, about 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.

TO ASSEMBLE: (Note: Before you begin, be sure to give the pudding and the cake enough time to cool or you’ll end up with runny pudding and gummy cake.) Cut each cake in half horizontally to make four thinner layers. Break up one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over the cake, then top with another cake layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over the top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly so crumbs adhere. Serve. (Cake can be refrigerated for up to 2 days.) Serves 10 to 12

Flag Sheet Cake – submitted by Chelsea Iott

“I got this from Martha Stewart and actually made this once from scratch – no cake mix. It was really good.”

Ingredients for Sheet Cake:
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for baking sheet
3 cups cake flour (not self-rising), plus more for baking sheet
2 teaspoons baking powder
1 teaspoon salt
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 egg whites

Preheat oven to 350 degrees. Butter and flour a 12-by-18-by-1-inch rimmed baking sheet, tapping out any excess flour; set aside.

In a medium bowl, sift together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour. Beat until just combined. Transfer mixture to a large bowl; set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

Transfer batter to prepared baking sheet and smooth batter evenly with a spatula or back of a spoon. Transfer to oven and bake until a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack and let cool 10 minutes. Invert cake onto rack, then reinvert and let cool completely.

Ingredients for Frosting and Toppings:
1 1/2 pound unsalted butter, room temperature
2 pounds cream cheese, room temperature
1 pound confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
2 pints fresh blueberries
2 pints fresh raspberries

Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high until fluffy. Reduce speed; add confectioners’ sugar and vanilla, then beat until well combined.

ASSEMBLY: Trim any rough edges from cakes using a serrated knife. Place four strips of parchment paper around the perimeter of a serving platter. Place first layer, bottom-side up, on platter. Spread cake with 2 1/2 cups frosting. Top with remaining cake layer, bottom-side up. Spread entire cake with 5 1/2 cups frosting. Place remaining frosting in a large pastry bag fitted with a star tip. Remove parchment paper strips.

DESIGN: Using the tip of a toothpick, outline the shape of a flag on the cake. Fill the upper left-hand corner with a single layer of blueberries. Place one row of raspberries across upper edge of cake to form first red stripe. Pipe one row of stars just below raspberries to form first white stripe. Repeat process with remaining raspberries and frosting until you have 7 red and 6 white stripes.

Green Juice – photo by Brian Deagan

Editor comment: “Cheers to all the juicers and reboot folks at Knotice. Enjoy the holiday!”

One Comment

  1. Posted August 29, 2012 at 12:14 pm | Permalink

    The recipes you have are terrific, from the fish down to the blackout chocolate cake which is my favorite from your list. I know I would be making some of these in the coming months.


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  1. […] As we take time to celebrate with food, family and friends, we’d like to share some of our favorite summer celebration recipes from the team here at Knotice. Enjoy the day off, and feel free to share your favorite summer […]

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