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    Small Brand America Cookbook
    Small Brand America Cookbook
    Small Brand America Cookbook
    Ebook350 pages1 hour

    Small Brand America Cookbook

    By Steve Akley

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    About this ebook

    Small Brand America tells the stories of tiny companies, and the individuals behind them, competing in the grocery industry. Despite the odds stacked against them, companies like the ones featured in Small Brand America take on the large, nationally known “megabrands” and try to go beyond simply carving a niche in the market; they are attempting to break the stranglehold the larger companies have on the stores and buying consumers to become a household name in their own right.

    Small Brand America The Cookbook features recipes from the companies profiled in the original book. The idea for a cookbook came from a bonus section author Steve Akley had planned in Small Brand America. Noticing that many smaller companies were utilizing recipes as a way to connect to consumers, Steve began asking the individuals he was interviewing for his book to send him some recipes. Soon the volume of recipes had equaled the size-and-scope of his original book.

    Not wanting to have a “bonus section” as big as the stories in his original book, he quickly realized he needed to create a second book. Released together, Small Brand America and Small Brand America The Cookbook are companion pieces but can be enjoyed mutually exclusive of each other.

    The following companies share their recipes in Small Brand America The Cookbook:

    Alaskan Brewing Company

    Anderson’s Maple Syrup

    Atlanta Honey Company

    Berkshire Cheese

    Bove’s Pasta Sauce

    Brother Bru-Bru’s

    CBS Foods, Inc.

    Des Moines Bacon Company

    Dogtown Pizza

    Great Lakes Distillery

    Hillcrest Ranch Sunol

    Idaho Candy Company

    Jimmy’s Salad Dressing

    Jones Potato Chip Company

    Mercer’s Dairy

    Mr. G’s Hawaii-Style Teriyaki

    The Nashville Jam Company

    LanguageEnglish
    PublisherSteve Akley
    Release dateMar 30, 2015
    ISBN9781311293008
    Small Brand America Cookbook
    Author

    Steve Akley

    Steve Akley is a lifelong St. Louis resident. He grew up in, and now lives with his family in the south St. Louis county community of Oakville.While it took him more than 40 years (okay, 45) to get his first book published, doing so has caused a flurry of creative ideas for new works. With a simple direction of writing about subject matter that he likes, he has a lot of potential material to write about.He looks forward to getting more of his ideas out there for others to enjoy.He thanks you for your interest in his work!

    Read more from Steve Akley

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      Book preview

      Small Brand America Cookbook - Steve Akley

      Chapter 1 Appetizers, Breads, Snacks and Sauces 1

      ,

      Alaskan Amber Cayenne Salt

      Contributor: Alaskan Brewing Company

      Reprinted with permission from their book:

      Cooking with Alaskan Beer

      INGREDIENTS

      1 Bottle amber beer

      1 ½ Cups cayenne pepper, ground

      1 ½ Cups kosher salt

      DIRECTIONS

      Warm the beer in a non-reactive pan and add the salt

      Stir to distribute the salt, add the cayenne and mix well

      Cover and allow to cool for several hours

      Stir the mixture well and ladle it onto a shallow non-reactive baking dish to about 1/8" deep

      Place in a warm oven with the door cracked open and allow to remain until dry

      Scrape dry cayenne salt into tightly-sealed container

      Larger pieces can be crumbled with fingers are run through a clean coffee grinder

      Alaskan White Ale Beer Balls

      Contributor: Alaskan Brewing Company

      Reprinted with permission from their book:

      Cooking with Alaskan Beer

      INGREDIENTS

      1 ½ lbs. ground beef

      1/3 cup yellow onions, minced

      1 package McCormick® Swedish Meatballs Mix™

      2 twelve oz. bottles of white ale beer

      2 ½ cups chopped white mushrooms

      1 cup heavy cream

      1 Tbsp. butter

      DIRECTIONS

      Sauté mushrooms in butter and then marinate in 12 oz. of beer for at least 4 hours

      Preheat oven to 350ºF

      Mix ground beef, onions, Swedish meatball seasoning, ½ cup beer, ¾ marinated mushrooms

      Bake for 25 minutes

      For the sauce, take ½ cup mushrooms, heavy cream and 1 cup beer over a medium heat until bubbly

      Add meatballs to the sauce and enjoy

      Anderson’s Pure Maple Heat Sauce

      Contributor: Anderson’s Maple Syrup, Inc./Sam Banks

      INGREDIENTS

      8 oz. pure maple syrup

      6 oz. your favorite hot sauce

      2 ¼ oz. minced garlic

      ¼ cup salted butter

      1/8 cup brown sugar

      DIRECTIONS

      Melt the stick of butter in a sauce pan over medium heat

      Add the syrup, hot sauce, garlic and brown sugar and bring to a boil

      Can be used as a sauce for chicken wings, or on boneless / skinless chicken breasts

      Baked Brie

      Contributor: The Nashville Jam Company

      INGREDIENTS

      1 tube crescent rolls

      1 small round brie

      1 jar strawberry jalapeno jam

      1/3 cup pecans, chopped

      DIRECTIONS

      Preheat oven to 375ºF

      Open tube of crescent rolls

      Unroll crescent rolls but do not separate individual rolls

      Close any loose seams by applying pressure to them

      Place brie in the center of the dough

      Seal long ends of crust on top of brie

      When sealing sides it will be necessary to trim corners

      Once sides are sealed you can mold to brie by gently shaping with hands

      Place on a cookie sheet

      Bake for 15 minutes or until golden brown

      While hot, pour strawberry jalapeno jam generously on top and sprinkle with pecans

      Serve with crackers or alone

      Baked Buffalo Wings

      Contributor: Jimmy’s Salad Dressings & Dips

      INGREDIENTS

      ¾ cup all-purpose flour

      ½ tsp. cayenne pepper

      ½ tsp. garlic powder

      ½ tsp. salt

      20 chicken wings

      ½ cup melted butter

      ½ cup hot pepper sauce

      1 jar blue cheese

      DIRECTIONS

      Line a baking sheet with aluminum foil and lightly grease with cooking spray

      Place the flour, cayenne pepper, garlic powder and salt into a re-sealable bag and shake to mix

      Add the chicken wings, seal, and toss well coated with the flour mixture

      Place the wings onto the prepared baking sheet and place in the refrigerator (refrigerate 1 hour)

      Preheat oven to 400ºF

      Whisk together the melted butter and hot sauce in a small bowl

      Dip the wings into the hot sauce/butter mixture and place on the baking sheet

      Bake until chicken is no longer pink in the center and crispy on the outside (about 45 minutes); be sure to turn the wings over about halfway through

      Serve warm with celery and blue cheese dressing

      Basic White Bread

      Contributor: Atlanta Honey Company

      INGREDIENTS

      1 envelope dry yeast

      7 cups all-purpose flour

      2 1/3 cups warm water

      2 Tbsp. oil

      2 tsp. salt

      2 Tbsp. butter

      2 Tbsp. honey

      DIRECTIONS

      Dissolve yeast in 1/3 cup warm water in large mixing bowl

      Stir in salt, honey and remaining two cups of water

      Beat in two cups of flour until smooth

      Cover with moist towel and let rise in place for 15 minutes (until smooth)

      Keep 1 cup of flour for kneading

      Gradually beat enough of remaining flour into original mixture to make a smooth, sticky dough

      Sprinkle 1 cup of flour onto a clean/dry surface

      Turn dough onto flour, cover with bowl and let rest 15 – 20 minutes

      Remove bowl and knead dough with the heels of your hands for about 10 minutes using only enough flour for a smooth elastic dough

      Place dough in a great bowl, grease top and cover with a towel

      Let rise in warm place for 1 hour until doubled in size

      Empty on lightly floured surface

      Knead until smooth

      Divide in have to make two loaves and cover with towel again

      Let rise in place for 30 minutes until it has doubled in size

      Preheat oven to 375º F

      Bake for 35 – 45 minutes or until loaves sound hollow when tapped with fingers

      Remove to rack and brush hot loaves with butter

      Black Olive and Olive Oil Bread

      Contributor: Hillcrest Ranch

      (Adapted from a recipe by Peggy Knickerbocker)

      INGREDIENTS

      2 ½ tsp. active dry yeast (1 package)

      Pinch of sugar

      1 1/8 cups warm low-fat or skim milk (90º - 100º F)

      3 ¾ unbleached all-purpose flour, plus flour for work surface

      ½ cup finely chopped yellow onion

      1/3 cup finely chopped fresh mint

      1/3 cup extra virgin olive oil, plus extra oil for rising bowl

      1 tsp. salt

      1 ¼ cups black olives, pitted and roughly chopped

      Cornmeal for sprinkling

      DIRECTIONS

      In a small bowl, dissolve yeast and sugar in the warm milk and set aside until it begins to foam (10 – 15 min.)

      Place flour in a large bowl and make a well in the center

      Add the onion, mint, olive oil, salt olives and yeast mixture to the well

      Using your hands, mix until ingredients form a ball

      Transfer the dough to a lightly floured surface and knead until smooth and somewhat spongy (10 – 15 min.)

      Gather the dough into a ball and place in a large oiled bowl

      Cover the bowl with a kitchen towel and set aside in a warm spot to rise until double its size (about 2 hours)

      Punch down the dough and turn out onto a lightly floured work surface

      Knead lightly and divide in half

      Knead and fold each half into a small, tapered oval loaf that is wide in the center

      Using a sharp knife, make a lengthwise slit down center of each loaf

      Transfer the loaves onto an inverted baking sheet so they will easily slide off when ready to bake

      Cover with damp kitchen towel and let rise in a warm spot for about 2 hours

      Place a pizza stone in the middle of the oven and preheat the oven to 450º F for 30 minutes (a baking sheet will suffice if you do not have a pizza stone)

      Spring the stone with cornmeal

      Slide a risen loaf onto the hot stone

      Reduce the oven to 400º F and bake until the crust is a rich brown and crisp (30 – 35 minutes)

      Transfer to a wire rack to cool and repeat process with the second loaf

      Blue Cheese Artichoke Dip

      Contributor: Jimmy’s Salad Dressings and Dips

      INGREDIENTS

      ½ cup blue cheese dressing

      15 oz. can of artichoke hearts, drained and chopped

      8 oz. sour cream

      2 green onions, chopped

      DIRECTIONS

      Combine all ingredients in a mixing bowl

      Chill for one hour in the refrigerator

      Serve chilled with veggies, crackers or French bread

      Broiled Shrimp

      Contributor: Brother Bru-Bru’s

      INGREDIENTS

      1 ½ lbs. uncooked jumbo shrimp, peeled and deveined

      1 cup peanut or vegetable oil

      3 large garlic cloves, coarsely chopped

      ½ tsp. hot sauce

      8 Tbsp. unsalted butter

      ¼ cup strained fresh lemon juice

      DIRECTIONS

      Wash shrimp under cold running water and dry them with paper towels

      Combine ½ cup oil with garlic and hot sauce in a blender then blend at a low speed until it is well-mixed

      Pour the mixture into a deep bowl and stir in the remainder of the oil

      Drop the shrimp into the marinade and turn them about with a spoon until they are evenly coated

      Marinate the shrimp at room temperature for about 2 hours, stirring from time-to-time

      Light a layer of coals in a charcoal grill and burn until white ash appears on the surface (you may elect to utilize your oven broiler)

      Remove the shrimp from the marinade and lay them side-by-side on the grill or broiling rack

      Cook about 3" from the heat for about 2 – 3 minutes for each side (until shrimp are firm and pink)

      While the shrimp are cooking (do not overcook them), melt the butter in a small skill over a moderate heat

      Before the foam begins to subside, stir in the lemon juice

      Pour the still foaming mixture over the shrimp and enjoy

      Brother Bru-Bru’s Blue Cheese Dipping Sauce for Wings

      Contributor: Brother Bru-Bru’s

      INGREDIENTS

      4 oz. plain Greek style yogurt (unsweetened / unflavored)

      1 oz. crumbled blue cheese

      ½ tsp. salt

      1 tsp. cracked pepper

      DIRECTIONS

      Combine all ingredients and mix until thoroughly combined

      This blue cheese dipping sauce pairs well with any

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