Chef Susan Ytterberg – Golden Plum Personal Chef Services https://golden-plum.com Creating Customized Food for Peak Performance & Delicious Healthy Living Wed, 19 Jul 2023 18:58:59 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://golden-plum.com/wp-content/uploads/2022/01/cropped-Logo-32x32.jpeg Chef Susan Ytterberg – Golden Plum Personal Chef Services https://golden-plum.com 32 32 Cherry Yogurt Popsicles by Chef Susan Ytterberg https://golden-plum.com/cherry-yogurt-popsicles/ https://golden-plum.com/cherry-yogurt-popsicles/#respond Wed, 19 Jul 2023 18:36:33 +0000 https://golden-plum.com/?p=25609

Cherry Yogurt Popsicles by Chef Susan Ytterberg

Summer is funner with these!

I know funner is not really a word, but how do you describe these creamy, pretty, cherry, pink popsicles? Have you ever made popsicles before? Want to know how and even better- how darn easy it is? If you’re an ice cream addict, these may cure you of your habit. Not only are these tasty and sweet, they are also much lower in calories and fat thanks to using Stevia instead of sugar- and yogurt instead of heavy cream!

I purchased the popsicle molds on Amazon- very inexpensive and the great thing is, you won’t even need a napkin. Not that these really, “drip”, but if they did, the handle has a built in well to catch any drip that may sneak by you. Love them! The pop molds are easy to use, easy to clean and easy to store in your freezer with a stand for the pops to sit on. My recipes is a take-off on many you can find online

 

Cherry Yogurt Popsicles
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Cherry Yogurt Popsicles

Cherry Yogurt Popsicles
Author Chef Susan Ytterberg

Equipment

  • 1 Groovy Pop Molds- purchase on Amazon
  • 1 box 6 to a box & stand included
  • 1 Blender or Vitamix

Ingredients

  • 1 cup non-fat yogurt
  • 4 packs Truvia or stevia
  • 1/3 cup milk
  • 1 cup frozen Cherries semi thawed
  • 24 thawed cherries cut in quarters or halves for the molds
  • Cherry juice- drain juice from bag of frozen cherries into a bowl
  • 1 1 banana, ripe & peeled

Instructions

  • Assemble your 6 empty molds and insert securely into stand. Set aside pop-tops until end
  • Drop 1 or 2 cherry pieces into bottom of each mold
  • Spoon a teaspoon of cherry juice into each mold
  • In a blender, blend together the yogurt, banana, Truvia, milk and semi frozen cherries
  • Pour the blended cherry mixture into each mold until 1/2 full
  • Then layer the cut cherries into each mold and evenly distribute any remaining cherry juice into each mold
  • Pour the blended cherry mixture into mold to about 1/4" from the top. Then drop a few more cherry pieces onto top and then add a thin layer on top of the cherry mixture. VIOLA! The molds are now filled!
  • Next insert the pop top into each mold and firmly snap the lid closed. You are DONE! Place stand with the 6 pop molds in your freezer and in 3 to 4 hours they will be frozen and ready to enjoy.
  • To enjoy, remove the pop from stand, run under water. Then firmly, pull the pop top off by the handle and your popsicle will slide out ready to enjoy.
  • One LAST thing! There will be some cherry blend left over in your blender so you should pour that in a cup and drink it! If it's a little thick, blend in more milk or filtered water if you prefer. You now have a delicious smoothie!

]]> https://golden-plum.com/cherry-yogurt-popsicles/feed/ 0 Grilled Lobster- Cuban Style! – Chef’s Day Off https://golden-plum.com/grilled-lobster-cuban-style-chefs-day-off/ https://golden-plum.com/grilled-lobster-cuban-style-chefs-day-off/#respond Tue, 03 May 2022 21:55:32 +0000 https://golden-plum.com/?p=25329

Grilled Lobster- Cuban Style! – Chef’s Day Off

As a professional Chef, I am usually the one doing the cooking during a party at my home but I am fortunate to have a husband who is a master griller and loves to BBQ! So, besides a small amount of prep work, he created this masterpiece of a lobster bbq for the 4th of July!

Bob is famous for his annual Cuban Lobster Grill and I am happy to have yet another year of this amazing feast. I made the avocado & tomato salad and he did the rest. Lucky me! You’ll try this decadent meal just once in your life. We pop some bubbly while the grilling is going on for extra fun & celebration! This is an annual tradition we have done for numerous years and I look forward to many more! Plus, it really is a “Chef’s Day Off” for me and that’s a bonus!

Menu: Grilled Lobster-Grilled Corn on the Cob- Avocado Tomato Salad with Lime & Avocado Oil, Salt & Pepper- Key Lime Pie

 

Caribbean Lobsters
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Grilled Lobster- Cuban Style! - Chef’s Day Off

Lobster bbq for the 4th of July
Author Chef Susan Ytterberg

Ingredients

  • 4 Cuban Lobsters
  • Lemons
  • Salted butter
  • Garlic
  • Gin

Instructions

  • Cuban Lobster with grilled lemons injected with garlic, salted butter & gin. (Melt 1 lb butter with 1/3 cup gin and 3 grated garlic cloves.) Heat on grill in pot and inject into your lemons
  • Use 4 lobsters cut in half lengthwise
  • Brush lobster with this melted deliciousness as well while grilling!  Cook lobster until internal temp reaches 150°.  Remove from heat
  • Bore holes in lemons and put on dinner plate with lobster.  Squeeze the bbq’d lemon filled butter, garlic & gin over lobster and enjoy!

]]> https://golden-plum.com/grilled-lobster-cuban-style-chefs-day-off/feed/ 0 Savory Cheese Cake by Chef Susan Ytterberg https://golden-plum.com/savory-cheese-cake-by-chef-susan-ytterberg/ https://golden-plum.com/savory-cheese-cake-by-chef-susan-ytterberg/#respond Tue, 03 May 2022 20:12:32 +0000 https://golden-plum.com/?p=25304

Savory Cheese Cake by Chef Susan Ytterberg

Featured in Edible Orlando Magazine Instagram Cover Page August 2020

Recipe credit for original recipe: Instant Pot Miracle, From Gourmet to Everyday, 175 Must have Recipes

I am honored to be featured in Edible Orlando Magazine, August 2020 for my rewrite of the recipe for Savory Cheese Cake! If you’re looking for a new way to entertain and are tired of the usual cheese plates or cheese boards, then this Savory Cheesecake may be your new, “go-to” appetizer. This showstopper is not only gorgeous, it is easy to make and will wow your guests! It’s also neat, and will not be left with little scraps of cheese rind and blobs of cheese left after serving the usual cheese plate- trust me!

This savory cheesecake is delectable, light, spreadable and downright addictive! Serve with flatbread or dried fruit crackers. Place a slice on each plate and garnish with a sprig of fresh thyme, rosemary or florets from your basil or chive plants outside in your garden!

Cheesecake
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Savory Cheese Cake

This savory cheesecake is delectable, light, spreadable and downright addictive!  Serve with flat bread or dried fruit crackers.
Author Chef Susan Ytterberg

Equipment

  • 1 Instant Pot Pressure Cooker
  • 1 Instant Pot Wire Rack with Handles
  • 1 7” non-stick springform pan for Instant Pot
  • Parchment paper for interior bottom of springform pan.

Ingredients

  • 2 cups Water - for Instant Pot Interior bowl

Crust

  • 1 ½ cups Ritz crackers
  • 1 cup pecans
  • 6 tbsp melted, salted butter

Savory Cheese Cake filling

  • 16 oz softened, room temp cream cheese
  • 8 oz room temp, crumbled blue cheese
  • 1/2 cup heavy cream
  • 3 eggs - add one at a time to mixture until just blended
  • 1 1/2 tsp dried thyme crushed
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1/2 tsp white pepper

Instructions

  • Set up Instant Pot- pour the 2 cups of water into interior pot bowl
  • Cut a piece of parchment paper into a circle using the base of your springform pan as the tracing guide.  Spray again lightly with spray oil.  Next place a paper towel under base of pan and a piece of foil enclosing the paper towel.  Wrap goil up and around exterior base of pan, this well protect the pan from water.
  • Combine your crust ingredients in a food processor until fully crushed and blended.  Press crust mixture firmly into bottom and up sides- about 1 ½” in the springform pan.
  • Beat together your cheesecake ingredients until smooth and creamy.  Pour into prepared springform pan.  The mixture will come close to the top of the pan.
  • Place springform pan on wire rack and with the handles, slowly lower the rack holding the pan into the Instant Pot.
  • Secure the lid on the Instant Pot, ensuring the pressure valve in the, “closed” position
  • Select the “Manual” setting and cook at high pressure for 40 minutes.  When cooking is complete, allow a full, natural release to depressurize
  • When the lid has released naturally, carefully lift the wire rack handles and remove savory cheesecake from instant Pot.   Place on counter with it still sitting on rack and the base still wrapped in foil and allow to cool for 1 hour.  (Do not release spring on springform pan until the day you are ready to serve and it is completely chilled.)  Place in fridge, cover top with foil and allow to completely cool overnight.
  • To serve, release from springform pan and place savory cheesecake on decorative plate and garnish with sprig of herbs or fresh, edible flowers.  Place a 1” slice on each guest’s appetizer plate with 4 or 5 crackers and serve with a small butter knife.

]]> https://golden-plum.com/savory-cheese-cake-by-chef-susan-ytterberg/feed/ 0 Crispy Spiral Butternut Squash by Susan Ytterberg https://golden-plum.com/crispy-spiral-butternut-squash/ https://golden-plum.com/crispy-spiral-butternut-squash/#respond Mon, 04 Apr 2022 21:30:57 +0000 https://golden-plum.com/?p=24713

Crispy Spiral Butternut Squash by
Chef Susan Ytterberg

Looking for inspiration? Want to cook seasonally but would like to try something new? Check out my latest creation and try it for yourself!

I caution you that this recipe is highly addictive and crave-worthy and you definitely will not look at a container of butternut squash noodles in the grocery store the same way again! In a normal world, I would never be able to eat a whole container of butternut squash as a pasta substitute or veggie side. HOWEVER, once you turn this noodle into crispy deliciousness following my recipe, you will see how easy it is to consume the entire amount yourself and then wonder why you didn’t make more!

Recipe & Photo Credit: Chef Susan Ytterberg Copyright 2020

 

Crispy Butternut Squash
Print

Crispy Spiral Butternut Squash

Looking for inspiration? Want to cook seasonally but would like to try something new? Check out my latest creation and try it for yourself!
I caution you that this recipe is highly addictive and crave-worthy and you definitely will not look at a container of butternut squash noodles in the grocery store the same way again! In a normal world, I would never be able to eat a whole container of butternut squash as a pasta substitute or veggie side. HOWEVER, once you turn this noodle into crispy deliciousness following my recipe, you will see how easy it is to consume the entire amount yourself and then wonder why you didn't make more!
Author Susan Ytterberg

Ingredients

  • 2 boxes Publix Spiral Butternut Squash
  • ¼ to ½ cup *Pillsbury brand Gluten Free Flour
  • ½ tsp Kosher salt
  • 1 to 2 tbsp Herb/Spice Mix of choice (I use Penzey’s Northwoods spice mixture)
  • Vegetable Oil for Deep Frying

Instructions

  • Toss noodles first with herbs & ½ tsp salt in a bowl. Then drop ¼ cup flour over noodles and toss to coat. If noodles are wet still, add another ¼ cup. Handle the noodles gently so they stay long and intact!
  • Place bowl of prepared noodles in freezer for 1 to 2 hours- no need to cover, just place in freezer.
  • Pour 3" of oil into a deep pot. (Be sure to use a deep pot because when you deep fry, the hot oil will bubble & rise and you don't want piping hot oil spilling over the edge of a shallow pot!!).  Heat oil in pot to 340-350°
  • Remove noodles from freezer
  • Fry spiral noodles in batches, cooking 3 minutes on one side, then with slotted spoon, turn nest of noodles over to fry other side for a couple more minutes. (Be gentle handling the noodles with your slotted spoon so that you ensure they stay long and don't break.)
  • Noodles are done when they are crispy to touch with the spoon and golden.
  • Remove from oil gently with slotted spoon and drain on paper towels. Immediately sprinkle kosher salt over and serve. I serve on the side with chicken sliders & slice tomatoes with a basil remoulade.
  • Note: The nature of the squash is wet so even deep frying you will have many crispy noodles and some will be semi-crispy noodles. This it to be expected and the noodles will be delicious and fun to eat!

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