After a fiery start (literally), my demo at the Atlanta Gift Mart was fun, fast-paced and hopefully informative to the audience!
I love showing off Wilton Armetale because it’s enjoyable to watch the surprised reactions of people when they see first hand that Wilton Armetale products are NOT just for serving…you can cook right on them as well! Up to 1000!
During the demo I cooked a variety of new recipes that I wrote especially for the Atlanta event which featured a variety of pieces in the Flutes and Pearls Pattern from Wilton Armetale. I am happy to report that everyone seemed to enjoy the dishes and asked for the recipes after the show. As promised, here they are!
If you would like to pick up the pieces I cooked on, just follow the links highlighted below.
Mango, Papaya & Avocado Salad
2 Tbs. white balsamic vinegar
2 Tbs. lime juice
4 Tbs. extra virgin olive oil
1 Tbs. light Agave
2 mangos; cubed
1 papaya, cubed
2 avocados; cubed
1 small red onion, peeled, halved, thinly sliced and placed in ice water
1 pkg mixed greens
Place your Wilton Armetale Salad Bowl into the freezer while preparing your fruits.
In a small bowl, whisk together the vinegar, juice, oil & agave.
Place the cubed fruits (yes, avocado is a fruit too!) into the pre-chilled salad bowl, pour in the dressing and toss to coat well. Add the onion and greens and toss well. Serve cold.
Caribbean Jerk Chicken Fajitas
1/2 cup extra virgin olive oil
3/4 cup Simply Lemonade
4 cloves garlic; minced
2 Tbs fresh parsley; chopped
6 boneless, skinless chicken breasts
1 red pepper; seeded and cut into long strips
1 yellow or orange pepper; seeded and cut into long strips
1 large yellow onion; peeled and cut into strips
1-2 Tbs. Caribbean Jerk seasoning
Mix first 4 ingredients together in a large ziplock bag. Add the washed chicken and marinate 3 hours in the refrigerator.
Prepare veggies and place into a separate ziplock bag. Drizzle with a little olive oil and 1 Tbs jerk seasoning; place into the refrigerator until ready to use.
Remove the chicken from the marinade and drain on a paper towel for a few minutes before cooking; this is what I forgot to do at the show and the reason for the flame up!
To cook, heat Wilton Armetale Platter (or traditional fry pan) over medium high and add oil. Add the drained chicken. Cook 5 minutes, turn over and sprinkle with jerk seasoning. Add the peppers and onions to the pan. Cook another 7 minutes or until done.
Remove to cutting board and slice. Serve on tortillas with cheddar cheese, sour cream and lettuce OR serve as-is along with the Mango, Papaya & Avocado Salad.
Chicken Tortilla Soup
1 Tbs vegetable oil
1/3 C onion
1/3 C chopped red pepper
1/2 C crushed Tostito’s baked tortilla chips
15.25 oz can corn drained
15 oz can black beans; rinsed & drained
4 oz can diced chilies
1 Tbs. cumin
1/8 tsp salt
1/2 tsp Tabasco
15 oz can tomato sauce
2 cups chicken pieces from a rotisserie chicken; skin, fat and bones removed
5 C chicken stock
1 Cup crumbled Tostito’s baked tortilla chips
1/2 Cup sour cream (optional)
1 Cup shredded cheddar cheese (optional)
Add oil to the Wilton Armetale Soup Tureen (or medium stock pot) and heat over medium. Add onions and red peppers, sauté 1-2 minutes and add the crushed tortillas; cook another 2 minutes stirring frequently. Add the corn, black beans, chilies and seasonings and cook until heated through.
Add the tomato sauce and the chicken; stir well. Add in the chicken stock until the tureen to 2” from the fill line. Stir, cover and reduce heat to med-low.
Cook 15-20 minutes. To serve, ladle soup into a bowl and top with crumbled tortilla chips, a dollop of sour cream and shredded cheddar cheese as desired.
Guava Coconut Cake
15.25 oz Pillsbury moist supreme classic white cake mix
1/4 C guava nectar
3/4 C water
1/3 C oil
5 drops red food coloring
7-oz guava paste, cut into 1/4” slices
1 Cup coconut
2 Tbs. butter
1 1/2 C confectioners sugar
1 drop of red food coloring
1-4 Tbs guava nectar (strained)
3 Cups coconut; toasted in oven until golden brown
Preheat oven to 340. Spray the Wilton Armetale 12″ Square Bowl (or traditional 9″x11″baking pan) with Crisco spray or rub with butter.
In a mixing bowl, add guava nectar, water, oil & eggs to bowl and beat with whisk until well mixed. Add the cake mix and whisk until smooth; whisk in the red food coloring.
Prepare the guava paste by slicing into 1/4” pieces.
Pour half of the batter into the prepared baking pan. Lay the guava slices onto the batter up to 1/2” from the edge. Pour the remaining batter over and gently spread until level.
Preheat oven to 375-degrees F.
Place cake into preheated oven, on center rack and cook 39-43 minutes or until the top springs back and the edges are pulling away from the pan.
After cooking time has elapsed, carefully remove from oven and let cake rest in the pan for 10 minutes. Use a rubber spatula to push edges away from pan and then invert the cake onto a cake plate.
Make the Glaze
Place the pan back onto the stovetop, over low heat, and add the butter for the glaze. When melted, turn stovetop off. Using a silicone spoon or whisk, stir in the confectioners sugar and the drop of food coloring. Add the strained guava nectar, 1 Tablespoon at a time until the glaze is smooth but not runny.
Assemble and Serve
Use pot holders and slowly pour the glaze directly over the center of the cake allowing it to drizzle down the sides. Sprinkle the toasted coconut over the glaze.
Wait 5 minutes and serve.
I hope you enjoy these recipes…please let me know! Alison