Falling for Flavor: Hormel Foods Recipes From Chef Barry
You can expect Pumpkin Spice, Apple Cider, Spicy Maple Syrup, Ube & Savory Grains on this fall/winter menu, according to Chef Barry Greenberg, culinary team lead at Hormel Foods.
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Ingredients
| 1 | cup Skippy® creamy peanut butter |
| 2 | cups rolled oats |
| ½ | cup canned pumpkin |
| ¼ | cup maple syrup |
| 1 | tablespoon ground cinnamon |
| 1 | teaspoon pumpkin pie spice |
| GARNISH | |
|---|---|
| ½ | cup chia seeds |
| ½ | cup mini chocolate chips |
| 2 | tablespoons ground cinnamon |
Directions
- In large bowl, combine peanut butter, rolled oats, pumpkin, maple syrup, 1 tablespoon cinnamon and vanilla.
- Shape into 24 balls.
- Store in refrigerator.
For the Garnish
- Roll balls in desired garnish.
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Ingredients
| 3 | cups toasted corn cereal squares |
| 3 | cups toasted rice cereal squares |
| 3 | cups toasted wheat cereal squares |
| 1½ | cups Planters® Apple Cider Donut Flavored Cashews |
| ½ | cup brown sugar |
| ⅓ | cup corn syrup |
| ¼ | cup butter |
| 1 | teaspoon cinnamon |
| ¼ | teaspoon ginger |
| ½ | teaspoon baking soda |
| ½ | teaspoon salt |
| 1½ | cups dried apple chips |
Directions
- Heat oven to 250°F. Line a large rimmed baking sheet with foil.
- In large bowl, combine cereal and cashews.
- In medium saucepan over medium heat, combine brown sugar, corn syrup and butter. Cook 2 to 3 minutes, stirring until butter is melted and sugar is dissolved. Remove from heat. Stir in cinnamon, ginger, baking soda, and salt.
- Pour mixture over cereal and cashews. Toss to combine. Transfer mixture to prepared baking sheet.
- Bake 45 to 50 minutes, stirring occasionally. Let cool. Stir in dried apple chips.
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Ingredients
| ¼ | cup flour |
| 2 | eggs, beaten |
| 1 | cup panko breadcrumbs |
| 1 | (12-ounce) can SPAM® Classic, cut into 8 slices |
| Vegetable oil | |
| 3 | cups cooked white sushi rice |
| 4 | frozen waffles, toasted and cut in half |
| 2 | sheets nori, cut lengthwise in quarters |
| 1 | cup pure maple syrup |
| 2 | tablespoons cayenne pepper hot sauce |
Directions
- Place flour, eggs and breadcrumbs in separate shallow dishes. Dredge SPAM® Classic slices in flour, dip in eggs and roll in breadcrumbs.
- In large skillet, pour enough vegetable oil to cover bottom by 1-inch. Heat oil over medium-high heat. Add breaded SPAM® Classic slices to skillet and fry 3 to 5 minutes, turning once, until golden brown. Remove from skillet.
- With moist hands, mold rice into eight blocks with same dimensions as SPAM® slices. Place rice blocks on halved waffles. Top with breaded SPAM® Classic slice. Wrap individual nori strips around each middle, moistening edge of nori to fasten it.
- In small bowl, combine maple syrup and hot sauce. Serve on side or drizzle on.
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Ingredients
| 1 | loaf frozen bread dough, thawed |
| 10 | slices Hormel® Black Label® bacon, plus more for garnish if desired |
| 1 | (10-ounce) jar ube paste or jam |
| ICING | |
|---|---|
| 1 | cup powdered sugar |
| 2 | tablespoons tablespoons ube paste or jam |
| 2 | tablespoons milk, or more to thin |
Directions
- Heat oven to 350°F. Grease a 10-inch cast iron skillet or glass pie plate.
- Prepare bacon by placing slices on paper-towel-lined microwaveable plate. Cover with paper towel. Microwave for 3 to 4 minutes or until cooked, but pliable.
- Roll dough out into a large, symmetrical rectangle, approximately 18-inch by 8-inch. Spread ube paste evenly over dough. Using a pizza cutter, make four horizontal strips, 2-inches wide. Place bacon end to end on strips and start tightly rolling dough and bacon strips into one large roll.
- Place in center of prepared pan. Bake 30 to 40 minutes, or until it’s deep golden brown and springs back to touch. Cover with foil if browning too quickly. Let cool 10 minutes before icing.
For the Icing
- Whisk together icing ingredients and drizzle over the roll. Sprinkle with additional bacon bits if desired.
Ingredients
| ROASTED KABOCHA SQUASH | |
|---|---|
| 1 | kabocha squash, seeded, cut into thin wedges |
| 1 | large onion, cut in wedges |
| 2 | tablespoons olive oil |
| 1 | teaspoon curry powder |
| 1 | teaspoon garlic powder |
| 2 | teaspoons chopped fresh rosemary |
| Salt and pepper, to taste | |
| 1½ | cups Savory Rosemary Sea Salt Cashew Granola with a Curry Twist; recipe follows |
| 4 | ounces goat cheese, crumbled |
| Additional olive oil, if desired | |
| SAVORY ROSEMARY SEA SALT GRANOLA WITH A CURRY TWIST | |
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| ¼ | cup canola oil |
| 1 | tablespoon maple syrup |
| 1 | egg white, beaten |
| 1½ | cups old fashioned rolled oats |
| 1 | ( 5-ounce) package Planters® rosemary & sea salt cashews, rough chopped |
| ½ | cup shelled Planters® pistachios, rough chopped |
| ½ | cup Planters® dry roasted sunflower kernels |
| 2 | tablespoons sesame seeds |
| 1 | teaspoon curry powder |
| pinch red pepper flakes | |
Directions
For the Roasted Kabocha Squash
- Heat oven to 400°F. Place squash and onions on large rimmed baking sheet. Drizzle with oil. Sprinkle with seasonings. Toss together. Roast 30 to 40 minutes, flipping halfway through. Test for doneness with a fork.
- Arrange squash on serving platter. Top with savory granola and goat cheese. Drizzle with additional olive oil , if desired.
For the Savory Rosemary Sea Salt Granola with a Curry Twist
- Heat oven to 350°F. Line baking sheet with parchment paper.
- In small bowl, whisk oil, maple syrup, and egg white.
- In separate bowl, combine oats, nuts, and seasonings.
- Poor oil mixture over oats and nut mixture. Stir to coat well. Spread onto baking sheet.
- Bake 25 to 30 minutes, stirring halfway, until fragrant and golden in color. Cool on pan, then break up and store in an airtight container.
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Ingredients
| 2 | cups water |
| 2 | cups milk |
| 1 | cup steel cut oats |
| 1 | teaspoon salt |
| 2 | tablespoons butter |
| ¼ | cup grated Parmesan cheese |
| Black pepper, to taste | |
| Suggested Toppings: fried eggs, crumbled Hormel® Black Label® Bacon, Wholly® Guacamole, chopped green onions and pico de gallo | |
Directions
- Combine oats, water, milk and salt in a heavy, medium sized saucepan. Bring to boil.
- Reduce heat to a slow simmer. Continue to cook 25 to 30 minutes, stirring occasionally, until most of the liquid is absorbed. Remove from heat. Stir in butter and Parmesan cheese. Add black pepper if desired.
- Serve with suggested toppings.
From the familiar comfort of pumpkin spice to the innovative fusion of unexpected ingredients like ube, this season’s flavor trends offer something for everyone. As we bid farewell to the scorching days of summer, we welcome the arrival of autumn with open arms and eager palates. So, whether you’re sipping on a spiced latte, savoring a hearty bowl of oatmeal or indulging in a warm and cozy treat, this year’s fall-flavor trends remind us that there’s always something new and exciting to explore in the world of food.
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By Barry Greenberg & Christine Brown
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