Sign of quality
in the kitchen
AS ANY GOOD CHEF knows, the best meals begin with the best ingredients.
Costco offers the perfect recipe for marvelous dishes: top-quality Kirkland
Signature™ foods at great prices. You can ;nd the Kirkland Signature label on the
basics, such as fresh meat and produce, and the more exotic, such as vanilla
beans and ;ne Marcona almonds. For proof, try these recipes featuring Kirkland
Signature ingredients from our latest cookbook, Home Cooking The Costco Way.
(The book will be handed out to 2 million members in the warehouses the
weekend after Thanksgiving on a ;rst-come, ;rst-served basis. It’s also available
online at Costco.com; click on “Costco Connection Magazine” and see “Recipes
The Costco Way.”)—Tim Talevich
Carando spiral-sliced hickory-smoked ham
4 medium cooking
1/2 cup Kirkland
1 cup Kirkland
cut into pieces
1 cup dried
1/2 cup Kirkland
Ham with Apple-
Preheat oven to 275°F.
Remove all packaging materials from ham,
including the clear button on the bone. Place
the ham flat, face side down, in a shallow
roasting pan. Cover tightly with foil.
Bake for approximately 2 hours, or until
heated through. Do not overcook. Remove
the ham from the oven and let stand,
covered, for 20 to 30 minutes before serving.
To prepare the salsa, core and chop apples.
Toss with lemon juice to keep from browning.
Melt butter in a large skillet over medium-high heat. Add walnuts and cook, stirring,
until walnuts smell toasted. Stir in apples,
dried cranberries, maple syrup and ham
glaze mix, stirring well to dissolve the glaze
mix. Bring to a boil.
To serve, spoon salsa over ham slices.
Makes 12 to 16 servings.
1 refrigerated ready-made
3 cups Kirkland Signature
1 cup Kirkland Signature
5 tablespoons Kirkland
3/4 cup light or dark brown
1/3 cup dark corn syrup
2 tablespoons half-and-half
1/2 teaspoon Kirkland
Signature vanilla extract
1/4 cup chocolate chips,
Preheat oven according to pie-crust-package directions.
Line a 9-inch tart shell with pie crust. Bake as directed
for a single-crust pie until golden.
Pour 2 cups pistachio kernels and the sliced almonds
over the crust in a single layer. Chop the remaining cup
]of pistachios; set aside.
Preheat oven to 350°F.
In a heavy saucepan over medium heat, melt butter with
brown sugar, corn syrup, half-and-half and vanilla. Bring
to a boil, stirring constantly. Pour the hot mixture over the
pistachios and almonds.
Bake for 10 minutes, or until bubbly and golden. Let cool
on a rack.
When cool, drizzle with melted chocolate and garnish
with chopped pistachios. Makes 12 servings.