Trying Recipes from Fall/Winter SB Cookbook

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Discussion Overview

This thread explores various experiences and opinions regarding recipes from the Fall/Winter Seasonal Book (SB) among Pampered Chef consultants. Participants share their thoughts on specific dishes, their successes and challenges in preparing them, and how they plan to incorporate these recipes into their shows.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, enjoyed the Triple Onion Goat Cheese Tart and suggested pre-cooking bacon for shows.
  • Another participant shared that the Confetti Shrimp Zucchini Cups looked great but did not taste as expected, suggesting a possible alternative with cucumbers.
  • Several users mentioned positive experiences with the Phyllo Wrapped Asparagus, emphasizing the importance of the Roasted Red Pepper Aioli for flavor enhancement.
  • One participant expressed a preference for sticking to regular show recipes while incorporating new products, citing local tastes in Alaska.
  • Another participant reported that the Cherry Spiced Sundaes and Cannoli dip were well-received at their meeting.
  • Some participants noted that the new recipes might be perceived as too fancy for their audience, while others encouraged offering them regardless of assumptions about customer preferences.
  • One participant shared their experience making the Gruyere Chicken en Croute, noting adjustments made to the recipe and personal preferences regarding the sauce.
  • Several participants expressed excitement about trying the Three-Onion Goat Cheese Tart, with some sharing their love for goat cheese.

Areas of Agreement / Disagreement

Views differ on the appropriateness of the new recipes for various audiences, with some participants feeling they are too fancy while others advocate for offering them without pre-judgment. There is no clear consensus on the overall reception of the recipes.

Contextual Notes

Participants are sharing personal experiences with the new recipes in the context of their roles as Pampered Chef consultants, discussing how these recipes fit into their shows and local preferences.

Who May Find This Useful

Consultants looking for insights on new recipes from the Fall/Winter SB and how they might be received by their audiences may find this discussion beneficial.

P
pkd09
Silver Member
Messages
1,891
Has anyone tried any of the recipes in the new F/W SB?
 
I tried the Triple Onion Goat Cheese Tart. It was very good! I've never had goat cheese before and I enjoyed it. If you are doing this for a show, just have the host cook the bacon before hand. For the kickoff everyone brought the new recipes and they were all really good!
 
Last night for my Hosp Cluster Annual Picnic, I made the Confetti Shrimp Zucchini Cups. Great recipe for a demo and looks great! The problem? They didn't taste so great! LOL!! The topping and shrimp was fabulous but the last taste in your mouth was the zucchini and it was not good. After disecting the recipe, I would maybe make it a cold canape with cucumbers. It could have been the zucchini I bought as well....the recipe calls for 4 medium and all I could find were small ones so I had to purchase 6.

I LOVED the Grilled Apple & Gorgonzola Endive Boats as well as the Harvest Chicken salad (also a great demo!). We definitely had good eats last night!
 
I am going to stick with my regular show recipes and incorporate the new products. I know that PC is trying to class it up, but in Alaska those aren't going to fly!
 
Yum!I made the Phyllo Wrapped Asparagus for our meeting right after conference. It was yummy! I have to say though, you must eat it with the Roasted Red Pepper Aioli--it makes it so much better. Although, I guess if you don't like asparagus, you won't like this! LOL! I can't wait to try the Three-Onion Goat cheese tart--I love goat cheese--cheese of any kind really!!
 
I tried the Phyllo Wrapped Asparagus too & loved it!! (and yes - totally needs the aioli!)
I am going to try the onion tart this weekend. It sounds awesome!!
I am happy to see new recipes. I am finding many guests to be health conscious and/or "foodies" who don't want to see mayo & crescent rolls used in everything. I lke both options. I just love to eat it all!! LOL
:)
 
I made the Cherry Spiced Sundaes and they were wonderful. Also, the Cannoli dip was very tasty!

Tena
 
at my firsdt cluster meeting we made the goat cheese tarts. everyone was like "ewwwwww." I thouhght it sounded awesome. and it was. more everyone liked it!
 
SusanBP0129 said:
I tried the Phyllo Wrapped Asparagus too & loved it!! (and yes - totally needs the aioli!)
:)
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I'm glad to know that because I'm bringing those to a family dinner this weekend to practice and now I know I need to make the sauce. Thanks!
 
sarahmarie said:
at my firsdt cluster meeting we made the goat cheese tarts. everyone was like "ewwwwww." I thouhght it sounded awesome. and it was. more everyone liked it!
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My problem isn't the goat cheese (love it!) it's the onions. I'll have to at least sample it at our big kick off with all the new recipes on Monday. I'm making those apple and gorgonzola endive boat thingies. I'm excited to try those!
 
Has anyone tried making the homemade flatbread? I am making it this weekend!

:)
 
At our last meeting, we all brought recipes from the new SB.

Caramel Cakes
Harvest Chicken Salad
Chocolate Pecan Tart
Caniloni Dip
Asparagus Spears
Antipasta Pizza

All of the above were excellent! Good to demo: Harvest Chicken Salad, Pecan Tart, Asparagus Spears (if you made most of them ahead of time, and demo'd how to wrap just 2 or 3 of them and demo'd the sauce) and the Antipasta Pizza.

I am definately offering the Harvest Chicken Salad! (would be good with turkey, too...as we get closer to Thanksgiving!):)
 
I have seen and heard a lot of comments from several consultants about the new recipes being too fancy for the people they know, or for their area, etc...

Can I just say that just as with offering the business opportunity, we shouldn't pre-judge what our customers may or may not like. Offer the new recipes, and have a backup if they are turned off by them being "so called fancy".

Everyone enjoys trying new things now and then... offer the new recipes and themes to everyone and you might be surprised at the response.
 
soccermama said:
I have seen and heard a lot of comments from several consultants about the new recipes being too fancy for the people they know, or for their area, etc...

Can I just say that just as with offering the business opportunity, we shouldn't pre-judge what our customers may or may not like. Offer the new recipes, and have a backup if they are turned off by them being "so called fancy".

Everyone enjoys trying new things now and then... offer the new recipes and themes to everyone and you might be surprised at the response.
Click to expand...

Thanks for posting that! It's true to never assume! Alot of times people may want to try something different or fancy, but are afraid to - until you show them that it can be done simply! You can give them the confidence and tools they need, because Everyone like to WOW their friends and family occasionally!
 
I had a host last night ask me about how difficult the rings are to make. Since its one of my favorites to do I offered to make one. I would certainly do one of the easier, new recipes at a show. I don't ever want my job to look hard!
 
I made the Gruyere Chicken en Croute (pg 14) the other night. The recipe is for 8 and I cut it down to serve 2. It was good. My hustband really liked it and said he'd happily eat it again. A few tips though: I cut my chicken pieces too small - I think it would be better with more chunky chicken pieces. My husband said it needed more of the cheese too. I didn't care for the dijon cream sauce, I ate mine without the sauce. My husband put the sauce over his before he tried it, said it was okay, but wished he hadn't been so quick to put it over the entire thing.

I made the Tomatillo Chicken with Black Beans (from the new Cooking for Two and More cookbook) the other night.....delicious!

I'm making the Three-Onion Goat Cheese tart tonight, I love Goat Cheese and this sounds delicious!
 
I was leary of the onions and goat cheese in that recipe, but ts very mild and delicious!
 
pamperedlinda said:
I made the Tomatillo Chicken with Black Beans (from the new Cooking for Two and More cookbook) the other night.....delicious!
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Yes, that one QUICKLY became a fave!!! Next time I make it I'm using fish! It will be a nice simple fish recipe :)
 
soccermama said:
Yes, that one QUICKLY became a fave!!! Next time I make it I'm using fish! It will be a nice simple fish recipe :)
Click to expand...
That sounds yummy! I was actually thinking about using shrimp.
 
AJPratt said:
I was leary of the onions and goat cheese in that recipe, but ts very mild and delicious!
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I LOVE this one!!! I was happily munching away on it and then after about 5 pieces I decided that with all the puff pastry this just couldn't be that good for me and had to have some mondo fat calories in it (doesn't all the good stuff work that way?)......so, I got brave and read the nutrition info....OMG :eek: then figured what the heck and ate another piece! It is so good and so hard to eat this one in moderation! I am going to have to get my tread-mill fixed if I'm going to be eating this very often. I think it would be excellent on a thin style pizza crust too.

Oh and by the way....you can thaw puff pastry too much! :rolleyes: I let mine sit on the counter for way too long this afternoon. It was a pain to work with, and wasn't very pretty either. But my-oh-my it was good!
 
I love the 3 Onion Goat Cheese Tart. I'm not sure I like it for the demo. I also made the Baked Eggs Benedict. Delicious! I'm adding it to my Brunch theme show menu selection!
 
I can't wait until Sunday - we are all signing up to make a different new SB recipe for our cluster meeting. Im really exciited to try the 3 onion goat cheese tart - I love onions on a pizza and this just sounds to die for. I have so far made the asparagus phyllo wraps and posted earlier that they were yummy and a good show recipe but definitely get your guests involved in this one otherwise the phyllo dries out (cover with damp paper towel) and also they take awhile.
The Antipasto Pizza is my favorite recipe from the last SB, I was glad they kept it in - but I was going to keep offering it anyway!
 
pamperedlinda said:
Oh and by the way....you can thaw puff pastry too much! :rolleyes: I let mine sit on the counter for way too long this afternoon. It was a pain to work with, and wasn't very pretty either. But my-oh-my it was good!
Click to expand...
YES!!! I had mine in the fridge at work and then took it to kick off to quickly assemble and bake. I wound up just rolling it out with the roller and then just cutting it. Not as pretty but it was still good.
 
I made the Harvest Chicken Salad and the Caramel Apple Bread Pudding for dinner last night and both were delicious. I am planning to beg people to let me make the bread pudding at shows because not only is it wonderful, it shows a ton of products (so more sales for me:D ). I haven't tried anything else yet and have to admit I am a little intimidated by the "fancy" names and ingredients. They are not only new to most people, they are also expensive and harder to find if you are looking at them for show recipes. By the way, I bought the ingredients for both of my 2 recipes mentioned above for less than $20.
 
I have made the Harvest Chicken Salad but had trouble with those orange segments - Very tasty The Spiced Cherry Shortcakes was yummy and easy to make

At our cluster meeting I tried the Chocolate Pecan tart - Head it was easy to make and it was also tasty
 
At our cluster meeting today, we had the Spice Cherry Sundays (yummy!!) The Carmel Cake sans carmel (my director ruined it LOL) and the homemade flat bread with all 3 spreads that are listed around it in the sb. All of it was delish!! The flatbread is more like a cracker I highly reccomend it!!
 
susan g said:
I am planning to beg people to let me make the bread pudding at shows because not only is it wonderful, it shows a ton of products (so more sales for me:D )
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DON'T BEG!!! Let your hosts know that you are offering dish one and dish two for the month of...whatever.

I'm offering Cold Stone shows and Lemon Chicken Pasta Toss with an optional add on (I bring the ingredients for add on's) of Profiterole Puffs if they have more than 15 guests in attendance...or at least 15 who have RSVP'd yes.

It makes it so much easier! I love to entertain and hate doing the same recipe over and over again for guests. However, this is a business. You want to look like you know what you are doing and you want to make it look as easy as possible. With less choices, the hosts don't have to think as much, which usually makes them much happier! Now, if they ask for something different, I'm not sure what I would do - I haven't come across this yet.

Another aspect of this is that it lets you be in control of what you show. Hmmm...I'm doing coldstone shows to show off the stoneware and get bookings in September. I'm doing the Lemon Chicken Pasta Toss because I know it really well and it shows off one of this month's host specials.
 
Kate -- what do you do though if they get a friend to book? Will you do the same recipe at the friend's show? I just don't like doing the same recipe as the show they booked. Make sense?!!?
 
pamperedbecky said:
My problem isn't the goat cheese (love it!) it's the onions. I'll have to at least sample it at our big kick off with all the new recipes on Monday. I'm making those apple and gorgonzola endive boat thingies. I'm excited to try those!
Click to expand...
I'm with you, the Goat cheese sounds GREAT, but I don't like onions, really dislike them!
 
I'm making the Baked Eggs Benedict for the cluster meeting tomorrow. Do you think I'll be able to bake it in a stone instead of the cookware? Has anyone tried doing this?
 

Frequently Asked Questions

What types of recipes can I find in the Fall/Winter SB Cookbook?

The Fall/Winter SB Cookbook features a variety of recipes that highlight seasonal ingredients and flavors. You can expect to find comforting soups, hearty casseroles, festive appetizers, and delicious desserts that are perfect for holiday gatherings and cozy family meals.

Are the recipes in the Fall/Winter SB Cookbook suitable for beginners?

Yes! The recipes in the Fall/Winter SB Cookbook are designed to be accessible for cooks of all skill levels. Each recipe includes clear instructions and tips to help beginners feel confident in the kitchen while still providing enough creativity for experienced cooks.

Can I modify the recipes to accommodate dietary restrictions?

Absolutely! Many recipes in the Fall/Winter SB Cookbook can be easily modified to suit various dietary needs. You can substitute ingredients, adjust cooking methods, or use alternatives to make the recipes gluten-free, vegetarian, or dairy-free, depending on your requirements.

How do I find the cooking times and serving sizes for the recipes?

Each recipe in the Fall/Winter SB Cookbook includes detailed information about cooking times and serving sizes. This information is typically located at the top of the recipe, making it easy for you to plan your meals accordingly.

Where can I purchase the Fall/Winter SB Cookbook?

The Fall/Winter SB Cookbook can be purchased through your Pampered Chef consultant or on the Pampered Chef website. You may also find it available at special events or promotions, so be sure to check with your consultant for the latest availability.

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