Lunchbreak: Rise and shine muffins from Hoosier Mama Pie Company & details on Chicago Gourmet’s Rise & Shine event

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Paula Haney
Hoosier Mama Pie Company

www.hoosiermamapiecompany.com

 

Event:
Chicago Gourmet’s Rise & Shine Gourmet
Sunday, September 27
8:00 a.m. - 11:00 a.m.
Maggie Daley Park
Chicago

For more information:

chicagogourmet.org

Progresso Soup

www.progresso.com/

Rise & Shine Muffins
Makes approximately 12 large or 24 standard size muffins

3 cups whole wheat pastry flour
1 1/2 cup granulated sugar or evaporated cane sugar
1 Tablespoon baking soda
1 Tablespoon cinnamon
3/4 teaspoon Kosher Salt
1 cup coarsely grated carrots
1 cup coarsely grated zucchini
1 1/4 cup coarsely grated apples
3/4 cup roughly chopped walnuts or pecans (optional)
9 large eggs
1 3/4 cup canola oil
1/2 cup honey
1 Tablespoon vanilla
zest of 1 orange
3/4 cup raisins or other dried fruit

Directions:
Heat oven to 400 degrees (350 degrees for convection). Spray one large 12cup muffin pan or two standard 12 cup muffin pans with cooking spray. Set aside. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon and salt. Whisk to combine. Crack eggs into another bowl. Whisk briefly to break up the yolks. Stir in the canola oil, honey and vanilla. Add the shredded carrots, zucchini and apples. Stir gently until the shredded ingredients are evenly distributed. Zest the orange over the bowl. Gently fold the carrot zucchini mixture into the flour mixture until mostly combined. Stir in the raisins and optional walnuts or pecans.

For large muffins, scoop 1/2 cup of batter into each muffin cup.
For standard muffins scoop 1/4 cup to 1/3 cup batter into each muffin cup.

Bake until tops of muffins feel firm to the touch approximately 25 minutes for large muffins and 20 minutes for standard muffins.

Meat Lovers Bloody Mary

Ingredients:
1 tablespoon celery salt or (or plain kosher salt)
1/4 lemon and/or lime, cut into two wedges
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper (or less depending on taste)
Dash cayenne pepper
1/4 teaspoon hot sauce
1/2 teaspoon freshly grated horseradish (or 1 teaspoon prepared horseradish)
2 ounces vodka
4 ounces high-quality tomato juice
2 ounces Progresso chicken stock
1 stick celery
1 beef jerky stick

Directions:
Combine all ingredients in a tall glass and pour over a tumbler of ice with seasoned rim. Garnish to your liking.
For the seasoned rim:
Combine sea salt, black pepper, a dash of cayenne pepper and lemon zest on a plate. Dip the corner of a clean paper towel in Progresso stock and run around rim to create a base/adhesive for the seasoning to stick. Flip glass over and gently press against seasoning until it fully coats the glass’s rim

Vegetarian Bloody Mary

Ingredients:
1 tablespoon celery salt or (or plain kosher salt)
1/4 lemon and/or lime, cut into two wedges
1/2 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground black pepper (or less depending on taste)
dash cayenne pepper
1/4 teaspoon hot sauce
1/2 teaspoon freshly grated horseradish (or 1 teaspoon prepared horseradish)
2 ounces vodka
4 ounces high-quality tomato juice
2 ounces Progresso vegetable stock
1 stick celery

Directions:
Combine all ingredients in a tall glass and pour over a tumbler of ice with seasoned rim. Garnish to your liking! (Pickles, olives, asparagus, green beans, go wild!)

For the seasoned rim:
Combine sea salt, black pepper, a dash of cayenne pepper and lemon zest on a plate. Dip the corner of a clean paper towel in Progresso stock and run around rim to create a base/adhesive for the seasoning to stick. Flip glass over and gently press against seasoning until it fully coats the glass’s rim