The smell of cut grass, kids on swings, berries bursting with ripeness, corn sizzling on the grill—all this means lovely Summer days. There’s no better time to entertain friends and family and prepare luscious dishes from Arrowhead Mills that create fond and lasting memories.
Fried Cocktail Chicken Drumsticks with Dijon Mustard Dipping Sauce
6-8
Party-sized crispy drumsticks partner perfectly with our sweet and tangy homemade Dijon dipping sauce. Try them at your next potluck or holiday gathering!
Drumsticks:
24 chicken drumsticks rinsed
1 cup of Arrowhead Mills Organic Rice flour
1 teaspoon of smoked paprika
½ teaspoon Hain sea salt
¼ teaspoon coarse black pepper
Spectrum Peanut Oil for frying
Dijon Mustard Dipping Sauce:
½ cup Dijon Grainy Mustard
4 garlic cloves minced
1 teaspoon of dry mustard
½ cup of Spectrum Apple Cider Vinegar
1/3 cup of Organic Hain Brown Sugar
½ cup Honey
1 tablespoon Spectrum Toasted Sesame Oil
1 tablespoon of Tamari Wheat Free Soy Sauce
Preheat oven 400f Prepare a sheet pan with paper towel
Whisk together all ingredients in a small saucepan, simmer over moderate heat, stirring occasionally for 5 minutes. (Glaze can be refrigerated until ready to use will keep for 3 weeks in refrigerator) Meanwhile heat oil in fryer or deep frying pan until oil reaches 450f
In a medium bowl combine rice flour and spices and dredge chicken drumsticks, shake off excess flour and fry in batches until golden about 5 minutes and drain on paper towel.
Toss drained drums in 1 cup of prepared glaze Set all glazed drums on a lined baking sheet and bake in oven for 15 to 20 minutes until cooked through.
Brandy-drenched fresh peaches and slivered almonds combine to add a luscious twist to Grandma’s classic pineapple upside-down cake.
Make cake mixture according to package instructions.
1 Arrowhead Mills Organic Vanilla Cake Mix
Grated rind of one lemon
6 medium fresh or frozen peaches peeled, cored and cut into eights
½ cup apricot jam
1 tablespoon of calvados or brandy
¼ cup slivered almonds lightly toasted
Preheat oven 350
Butter a 91/2 inch spring form cake pan
Combine lemon rind with Arrowhead Mills Organic Vanilla Cake Mixture and arrange peach slices over the base of the prepared pan in a neat circle. Spread the batter over the Peaches and smooth evenly. Bake for 50-mins to 1 hour or until wooden tester comes out clean.
Let cake cool in pan for 15 minutes, remove outer ring from spring form pan and let cake cool completely. Carefully with a wide spatchula; turn cake over so that fruit is now on top.
In a small pan combine the jam and calvados with a wooden spoon and melt over a low heat. Brush the warm jam glaze all over the top and sides of cake . Sprinkle toasted almonds over the top of the cake and serve at room temperature with sweetened whipped cream.
Our traditional fish cakes make a savory and easy week night supper. Arrowhead Mills Rice Flour keeps the cakes crisp and tender.
¾ lb dried salt cod
1 cup Arrowhead Mills Rice Flour
1 tsp baking soda
½ teaspoon Hain sea salt
½ teaspoon ground black pepper
¼ tsp of turmeric powder
1 cup finely chopped onion
2 green onions chopped
¼ cup cilantro chopped
1 garlic clove minced
¼ tsp scotch bonnet chili
¾ cup milk
1 large egg
Spectrum Canola Oil for frying
Place fish in a large bowl, pour enough cold water into the bowl to soak the fish for 4 hours. Soak for 4 hours. Drain, cover with cold water and refrigerate overnight. Drain fish and shred finely.
Measure 2 cups of shredded salt cod and set aside in a medium bowl.
Combine egg and milk in a small bowl and set aside.
Combine rice with baking soda add in salt, pepper and turmeric, stir in flaked cod, onion, green onion, garlic, cilantro and chili, stir in egg mixture.
Pour oil into a heavy skillet fill until you have oil is ¼ inch deep in skillet
Drop rounded tablespoons of the batter into the hot oil and sauté cake until golden, about 2 mins, remove with slotted spoon and drain on paper towel. Can be re warmed in oven
2 cups of combine strawberries, hulled and sliced, raspberries and blueberries (make sure to use fresh fruit as frozen berries may make the cake too moist).
1/2 cup raspberry jam
1 tablespoon of cassis
1/4 cup slivered almonds lightly toasted
Preheat oven 350°F
Butter a 91/2 inch spring form cake pan.
Mix cake mixture according to package instructions.
Combine lemon rind with cake mix and spread 1/2 the mixture into the prepared pan. Arrange berries over the batter in a neat circle. Pour the remaining batter over the berries and smooth evenly. Bake for 50-mins to 1 hour or until wooden tester comes out clean.
Let cake cool in pan for 15 minutes, remove outer ring from spring form pan.
In a small pan combine the jam and cassis with a wooden spoon and melt over a low heat. Brush the warm jam glaze all over the top and sides of cake. Sprinkle over toasted Almonds and serve at room temperature with sweetened whipped cream.
Perfect on a warm Summer night for a light, sweet treat.
3/4 cup Arrowhead Mills Buttermilk Pancake & Waffle Mix
1 Tablespoon Spectrum® Canola Oil
1/2 cup + 2 Tablespoons of milk, WestSoy® Soymilk or Rice Dream® Rice Milk
3 cups of raspberries
3 cups of blueberries
3 cups of blackberries
1 cup of Hain Pure Foods® Turbindo Sugar
2 teaspoon of Kirsch liqueur
1 tabespoon of cassis
Follow directions for pancake mixture to make nine 4" inch pancakes and set aside.
Line loaf pan with plastic wrap, leaving side long enough to completely wrap finished pudding.
In a non reactive saucepan warm all berries and sugar, cook until the berries break down and release their juices. Remove from heat and allow to cool a bit before adding the liqueur .You loose some of the flavor when adding to hot temperatures. Stir in Kirsch and cassis.
Line the loaf pan with three pancakes. Trim as necessary.
Pour a third of the mixture with the juice over the pancakes and spread evenly.
Layer again with pancakes and repeat with berries mixture.
Repeat pancakes one more time and cover with remaining berries and extra juices.
Pull plastic wrap tight around pudding and place a moderately heavy object such as three cans of tomatoes or whatever you have in the pantry, making sure the cans don't invert. Refrigerate over night.
Remove the plastic wrap and turn out on to platter.
Remove the rest of the plastic wrap and slice pudding, serve with Sweetened whipped cream.
Customers Testimonials
Mary Lee-Civalier, from NY
I purchased your Cornbread Stuffing mix and followed the recipe on the package for Cornbread and Wild Rice Stuffing. It was the best stuffing I have EVER had.
