Cranberry Pumpkin Cheesecake

Friday, November 15, 2024

Prep Time: 15 minutes, Cooking Time: 2 hours, 12 servings

Ingredients:

• 2 cups Gingersnap cookie crumbs

• 4 tablespoons Butter or margarine

• 3 8-ounce packages of Cream cheese

• 1 tablespoon Flour

• 2 Eggs

• 14-oz Pumpkin Butter

• 14-oz Cranberry Apple Orange Marmalade 

Steps:

1. Combine gingersnap crumbs and butter or margarine in a medium mixing bowl. Place the mixture in a 10-inch springform pan.  Press crumbs evenly over the bottom and 2 inches up the sides of the pan; set aside.

2. Preheat oven to 350ºF.

3. Using an electric mixer, beat cream cheese and flour in a large mixing bowl until smooth.   Add eggs and Pumpkin Butter; mix well.   Pour into crust.

4. Place the pan on a cookie sheet and bake for 1 hour. Turn off the oven and let the cheesecake remain in the oven for 1 hour longer. Remove from the oven and cool completely on a wire rack. Cover and refrigerate for at least 6 hours.   

5. Carefully remove the sides of the pan from the cheesecake.  Top with Cranberry Apple Orange Marmalade. 

Pumpkin Mocktail

Thursday, November 7, 2024

This creamy, orange mocktail, with a blend of pumpkin and spices, is perfect for a pumpkin-themed party.

Ingredients:

• 1 cup Spiked & Spiced Pumpkin Apple Butter

• 1 cup orange juice

• 1 cup vanilla almond milk

• Whipped cream

• Cinnamon sticks

Instructions:

1. Combine the Spiked & Spiced Pumpkin Apple Butter, orange juice, and vanilla almond milk in a blender.

2. Blend until smooth.

3. Pour into glasses and top with whipped cream.

4. Garnish with cinnamon sticks and serve immediately.

Cranberry Balsamic Ribeye Roast

Wednesday, October 30, 2024

Total Time: 2 hours, Prep Time: 15 minutes, Cooking Time: 1 hour 45 minutes, Servings: 6-8 servings

Ingredients:

• 1 (3-4 lb) ribeye roast

• 1 cup Cranberry, Orange, and Apple Marmalade

• 1/4 cup balsamic vinegar

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup beef broth (optional for basting)

Directions:

1. Preheat your oven to 450°F (230°C).  Combine the Cranberry, Orange, and Apple Marmalade, balsamic vinegar, olive oil, minced garlic, rosemary, thyme, salt, and pepper in a small bowl.  Stir until well mixed.

2. Place the ribeye roast in a roasting pan, and generously coat it with the cranberry balsamic mixture, rubbing it all over the surface of the meat.

3. Roast the ribeye at 450°F for 15 minutes to sear the outside.  Reduce the oven temperature to 350°F (175°C) and continue cooking for 1 1/2 to 2 hours, or until the roast reaches your desired level of doneness (medium-rare is 130°F, medium is 140°F).

4. While roasting, occasionally baste the ribeye with any pan drippings, or use beef broth if more liquid is needed.

5. Once done, remove the roast from the oven and let it rest for 10-15 minutes before slicing.  Serve with additional cranberry balsamic glaze.

Pumpkin Pancakes with Maple Syrup and Nutmeg Whipped Cream

Tuesday, October 22, 2024

4 servings (12 pancakes)

The fragrance of warm spices fills the room when you make these creamy fall-inspired pancakes. A dollop of nutmeg whipped cream and a drizzle of maple syrup complete the dish.

Ingredients:

• 2 1/2 cups all-purpose flour

• 1 tablespoon baking powder 

• 2 cups milk

• 3 large eggs

• 12-ounce jar of Pumpkin Butter or Spiked and Spiced Pumpkin Apple Butter

• 1 cup heavy cream, chilled

• 1/2 teaspoon freshly grated nutmeg

• 2 tablespoons toasted pumpkin seeds 

• Maple syrup for serving

Directions:

1. Preheat the oven to 200°F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm.

2. Whisk the milk, eggs, and Pumpkin Butter together in a bowl. Add the milk mixture to the flour and stir until the ingredients are just incorporated and the batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes. 

3. Meanwhile, whip the heavy cream and nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.

4. Heat a large nonstick skillet over medium heat. Ladle a heaping 1/2 cup of the batter into the skillet, spreading it into a 6-inch round. Cook, until pancakes are golden on the bottom and bubbly on top, about 1 minute 30 seconds. Flip the pancakes and cook until the second side is golden brown and the pancake is cooked through, about 1 minute 30 seconds more. The first few pancakes may seem sticky and hard to flip, but the pancakes will become easier to flip as you cook more of them.

5. Transfer the pancake to the baking sheet in the oven, tucking it between the two kitchen towels. Repeat with the remaining batter to make more pancakes. 

6. Place 3 pancakes on each plate and garnish with nutmeg whipped cream and pumpkin seeds. Serve with maple syrup.

Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

CELERIAC & BUTTERNUT SQUASH SOUP WITH APPLE CHUTNEY & SOURDOUGH CROUTON

Monday, October 14, 2024

Recipe Serves 4-6 

INGREDIENTS:

• 1 large butternut squash, peeled and chopped into cubes

• 1 celeriac, peeled and chopped into cubes

• 3 large carrots, peeled and roughly chopped

• 1 large onion, finely diced

• 2 tbsp. fresh parsley, finely chopped

• 1 - 1.5 litres chicken or vegetable stock

• 3 tbsp. Apple Chutney

• a knob of butter

• 1 tbsp. coconut or light olive oil

• salt & pepper to taste

• 1 tsp cumin powder

• 1 tsp ground coriander

• 2 slices sourdough bread

Directions:

1. Heat the coconut oil in a large heavy-bottomed pan on high heat.

2. Add the chopped butternut squash, celeriac, and carrots. Cook for around 5 minutes until the vegetables are lightly caramelized. Set aside.

3. Add a little more oil to the pan, add the coriander powder, cumin powder, and the chopped onions. Cook on low heat until the onions are softened and translucent.

4. Add the butternut squash, celeriac, and carrots back to the pan and stir to mix.  Add the liquid stock and bring to the boil.

5. Add 2 tablespoons of Apple Chutney.  Simmer for a further 30 minutes.

6. Blend with a stick blender until a creamy consistency.

7. Add the chopped parsley and stir through the soup.

8. To make the croutons, slice the sourdough bread into squares. Butter both sides.

9. Bring a non-stick pan up to high heat and fry the croutons for a minute on each side

10. To serve, add a teaspoon of Apple Chutney to each crouton and ‘float’ in the center of the bowl of soup.

MELON, FIG, & PARMA HAM SALAD WITH AN EGGPLANT & BASIL DRESSING

Sunday, October 6, 2024

Recipe Serves 4-6

INGREDIENTS:

For salad:

• 90 g Parma ham

• 6 fresh figs - quartered

• ½ ripe cantaloupe - cut into cubes or chunks

• 75 g walnuts, roughly chopped

• 100 g lettuce leaves

For dressing:

• 6 basil leaves, roughly chopped

• 3 tbsp light olive oil

• 2 tbsp red wine vinegar

• 1 tbsp Eggplant Cinnamon Jam

Directions:

Add all the dressing ingredients to a small bowl, whisk thoroughly, then season with salt and pepper to taste. Arrange the melon, figs, and lettuce leaves on a serving platter. Take each strip of Parma ham and roll it loosely into a ‘rose’, tucking in the ham amongst the fruit. Scatter the walnuts over the salad and finish the dish by drizzling over the Eggplant Cinnamon Jam dressing. Serve immediately.

STICKY SHRIMP SKEWERS WITH MAI TAI PRESERVES

Saturday, September 28, 2024

Recipe Serves 2

INGREDIENTS:

• 165g raw king prawns

• 3 tbsp Mai Tai Preserves

• 1 tbsp sesame oil

• juice of one lime

Directions:

1. Combine the Mai Tai Preserves, sesame oil, and lime juice in a bowl.

2. Add the shrimp, stirring well to ensure they are well coated.

3. Leave to marinade for at least half an hour

4. Skewer the shrimp—around 4 per skewer stick

5. Grill or BBQ for 2 minutes on each side, basting halfway through with any leftover marinade 

6. Serve with a green salad and a fresh salsa 

CHICORY, APPLE, & STILTON SALAD WITH EGGPLANT CINNAMON JAM

Friday, September 20, 2024

Recipe Serves: 1 as a main dish or 2 as a side or starter

INGREDIENTS:

• 3 heads of red and white chicory, washed

• 2 apples, finely sliced

• 2 tablespoons of hazelnuts, roughly chopped and toasted

• 100g Stilton of other blue cheese, crumbled

For the dressing:

• 3 tbsp. Eggplant Cinnamon Jam

• 2 tbsp. Balsamic vinegar

• 6 tbsp. light olive oil

Directions:

1. In a shallow bowl, combine the chicory leaves, and apple slices.

2. Sprinkle the chopped hazelnuts & Stilton over the chicory and apples.

3. Drizzle the dressing over the salad and serve immediately.

VENISON RAGU

Thursday, September 12, 2024

Recipe Serves 6-8

INGREDIENTS:

• 1 kg boneless venison haunch or shoulder, cut into chunks

• 6 tbsp extra-virgin olive oil

• 175 g pancetta, roughly chopped

• 1 large carrot, peeled & chopped

• 1 celery stick, finely chopped

• 1 onion, chopped

• 2 garlic cloves, crushed

• 2 bay leaves, a sprig of thyme, a sprig of rosemary tied with string

• 1 tsp cumin

• ½ tsp cinnamon

• 3 tbsp tomato purée

• 250 ml red wine

• 500 ml beef stock

• 6 oz of Cranberry Marmalade

• plain flour, salt & pepper

• handful of chopped parsley to garnish

• pappardelle or tagliatelle pasta to serve

Directions:

1. Add a few tbsps plain flour to a shallow dish and season with salt and pepper.

2. Coat the venison pieces in the seasoned flour, and set aside.

3. Heat olive oil in a heavy casserole pan and fry the pieces of meat in batches - allowing the meat to caramelize.

4. Next, fry the pancetta and set aside.

5. Deglaze the pan with a splash of red wine and set the liquid aside.

6. Add more olive oil to the pan (medium heat) and add the onions. Soften until translucent.

7. Then add the celery the carrots and allow to sweat a little.

8. Add the dried spices.

9. The tomatoes and tomato purée, and then the pieces of cooked venison.

10. Combine all together before adding the Cranberry Marmalade, red wine, stock, and the bouquet of herbs and stir again. Bring up to the boil.

11. Cook with the lid on for a minimum of 4 hours and simmer until meat is tender and falls apart. Add a little more stock or wine if required. Remove the lid for the last 30 minutes to allow the sauce to thicken.

12. Serve with al dente pappardelle or tagliatelle pasta, and a sprinkling of fresh parsley.

SMOKEY MIXED VEGGIE FAJITAS

Wednesday, September 4, 2024

Recipe Serves 3-4

INGREDIENTS:

• 4 Mixed Peppers, sliced

• 2 Onions, sliced

• 200 g Mushrooms, sliced in half

• 2 or 3 Cloves of Garlic, finely chopped

• 2 tbsp Olive Oil

• 1 tsp Cumin

• 1 tsp Smoked Paprika

• 1 tsp Chilli Powder

• Salt to season (optional)

• 3-4 tbsp Raspberry Chipotle Jam

• 2 tbsp fresh cilantro, roughly chopped

• 8 Corn Tortillas

• To Garnish: Grated Cheese

Directions:

1. Heat the olive oil on medium-high heat in a large frying pan before adding the garlic, onions, and sliced vegetables. 

2. Next add the spices (cumin, smoked paprika, and chili powder), and then the Raspberry Chipotle Jam. Stir well to combine, then add the cilantro and stir-fry until the vegetables are cooked. 

3. Remove the pan from the heat and divide into the warmed tortilla wraps. Top with your favorite garnishes, wrap, and enjoy!

APPLE AND RHUBARB CRUMBLE

Tuesday, August 27, 2024

Recipe Serves 6

INGREDIENTS:

• 1k g tangy eating apples e.g. Braeburn, peeled, cored, and thickly sliced

• 400 g Rhubarb, cleaned, chopped into 2.25-inch lengths

• 140 g Butter, softened

• 140 g Demerara Sugar

• 225 g Plain Flour

• 140 g Caster Sugar

• 4 tbsp Water

• 1 tsp Ground Ginger

• 6 tbsp Bushel of Apples Jelly (or more if you wish!)

Directions:

1. Preheat the oven to 375°F / 320°F fan.  Place the cut rhubarb on a baking tray, sprinkle with water and 2 tbsp caster sugar, then place the tray in the oven and roast for 10 minutes.  Remove from the oven and allow to cool. 

2. While the rhubarb is roasting, rub the flour, butter, and demerara sugar in a large bowl to create the crumble topping and then set aside.

3. In a large, oven-proof dish, add the sliced apples, sprinkle over 4 tbsp caster sugar, and then add several dollops of Bushel of Apples Jelly. 

4. Next, add the roasted rhubarb, a few more spoonfuls of the Bushel of Apples Jelly, and the remaining caster sugar before sprinkling the ground ginger over the top. 

5. Evenly cover with the crumble topping and place in the oven to bake for 35 - 45 minutes, or until the crumble topping is golden brown and you can see the fruit bubbling.

No-Bake Cheesecake with Strawberry Kiwi Preserves

Monday, August 19, 2024

Recipe Serves 6 

INGREDIENTS:

• 250 g Digestive Biscuits

• 100 g Butter, melted

• 1 tsp Vanilla Extract

• 600 g Cream Cheese

• 100 g Icing Sugar, sifted

• 280 ml Double Cream

• Strawberry Kiwi Preserves

Directions:

1. Blitz the biscuits in a food processor (or crush them in a bag using a rolling pin) before transferring them to a large bowl and combining them with the melted butter. 

2. Evenly distribute the biscuit mix into the base of 4 - 6 mason jars. Once the biscuit mix has been pressed down well, add a layer of Strawberry Kiwi Preserves on top. 

3. In a separate bowl, combine the cream cheese, icing sugar, vanilla extract, and double cream with an electric whisk. Once the mixture is smooth, stir through 3 tbsp of Strawberry Kiwi Preserves with a spoon. 

4. Finish by filling the mason jars with the strawberry cream cheese mixture. Pop the jars into the fridge to set for a minimum of 3 hours. Garnish with fresh strawberries.

ZESTY ORANGE CURD DRIZZLE CAKE

Sunday, August 11, 2024

Recipe Serves 6-8

INGREDIENTS:

For the cakes:

• 200 g self-rising flour, sifted

• 200 g salted butter, room temperature

• 180 g golden caster sugar

• 1 tsp baking powder

• 4 free-range eggs

• zest of 2 oranges

For the drizzle:

• 100 g white sugar cubes

• zest 1 oranges

• 60 ml orange juice

For the filling:

• 150 ml crème fraîche, beaten into soft peaks

• 12 oz Orange Cinnamon Marmalade

To decorate:

• Whole blanched almonds

Directions:

1. Beat the butter and sugar with an electric whisk until soft and fluffy. 

2. Add the eggs and orange zest and mix these in before adding baking powder and flour.  Mix until combined.  

3. Divide the cake batter into two lined cake tins, then bake in a preheated oven (375F / 320F fan) for 20-25 minutes, until both are golden and cooked through, testing the center of the cake with a skewer. 

4. Once cooked, leave to cool completely on a wire rack. 

5. Once cool, spread the crème fraîche over the bottom cake.  Then spread the Orange Cinnamon Marmalade over the inside of the top layer of the cake, before sandwiching the two together. 

6. To make the drizzle, add the orange juice to a bowl before adding the sugar cubes. Crush with the back of a fork, keeping some grainy texture. Pour the orange syrup over the cake, then arrange the whole blanched almonds around the edge of the cake.

THAI GREEN CURRY WITH JASMINE RICE

Saturday, August 3, 2024

Recipe Serves 4-6

INGREDIENTS:

For the curry paste

• 2 Kaffir lime leaves, finely chopped

• 1 red chilli

• 2 lemongrass stalks finely chopped

• 5cm chunk of ginger

• handful of cilantro stems

• 2 tbsp muscovado sugar

• 3 tbsp tamarind purée

• 4 Thai basil leaves

For the curry

• 3 tsp vegetable oil

• 400 ml can of coconut milk

• 3 tbsp Savory and Spicy Mango Conserve, and more to serve

• 8 skin-on chicken thighs

• zest and juice 2 limes

• 100 g fine green beans, topped and tailed, chopped into 3 cm chunks

• 1 large mango, peeled and cut into 3 cm chunks

• 4 Kaffir lime leaves

• 5 Thai basil leaves

• Jasmine rice to serve

• handful of cilantro leaves, roughly chopped

 Directions: 

1. Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.

2. Heat 1 tbsp oil in a large non-stick pan, and brown the chicken thighs, starting with the skin side down. Remove from the heat and set aside.

3. Heat 2 tbsp oil in a large saucepan, add the curry paste and cook on medium heat for 2-3 mins. Pour in the coconut milk and bring to a simmer. Add the browned chicken, lime zest, and juice. Add the Savory and Spicy Mango Conserve and stir to combine. Season to taste and cover. Gently simmer for 30 minutes until the chicken is tender.

4. Remove the lid and cook for a further 5 minutes. Add the green beans, mangoes, whole lime, and Thai basil leaves. Add the cilantro leaves just before serving with hot Jasmine rice and a spoonful of the Savory and Spicy Mango Conserve. Finish with a sprinkling of fresh cilantro.

MAC & CHEESE WITH A DOLLOP OF CURRIED TOMATO MARMALADE

Friday, July 26, 2024

Recipe Serves 6

INGREDIENTS:

• 250g short cut macaroni (dried weight) cooked to preference, drained, and set aside

• 40 g salted butter

• 3 tbsp plain flour

• 150 ml semi-skimmed milk

• 3 or 4 small tomatoes sliced

• salt and black pepper to season

• 1 tsb Ground Spicy Mustard

• 6 oz of Curried Tomato Marmalade

• 300 g mature Cheddar, grated

• 1 ball mozzarella, torn into strips

• 75  g Parmesan cheese, grated

For the topping

• 50g fresh breadcrumbs

• 100 g mature Cheddar, grated

• 40 g Parmesan cheese grated

• salt and pepper to season 

Directions: 

1. To make the topping, simply mix all the ingredients in a large mixing bowl and set aside.

2. In a large non-stick pan on medium heat, place the butter and flour and whisk quickly and continuously to make a smooth paste for the roux.

3. Add the milk little by little, continuing to stir to stop lumps from forming. Bring the heat up to high and allow the sauce to thicken whilst continuing to whisk for a further 4 minutes.

4. Add the mustard, grated Cheddar, and Parmesan and mix until incorporated with the sauce. Season with salt and black pepper to taste.

5. Transfer the cooked pasta to the saucepan and stir well to coat thoroughly.

6. Transfer the cheesy pasta to an ovenproof dish, pouring over any remaining sauce.

7. Add dollops of the Curried Tomato Marmalade and then scatter the torn pieces of mozzarella over the top of that.

8. Scatter the breadcrumb topping over the top of the dish before arranging the slices of tomato.

9. Transfer to a preheated oven at 375F (340F fan) for 20 - 25 minutes until the top is golden brown and you can see the cheese sauce bubbling.

10. Serve with an extra dollop of Curried Tomato Marmalade.

WARMING PUMPKIN SOUP

Thursday, July 18, 2024

Recipe Serves 6-8 

INGREDIENTS:

• 2 tbsp olive oil

• 2 onions, finely chopped

• 1 kg pumpkins or seasonal squash (weight after peeling and deseeding), cut into 5 cm chunks

• 1 L vegetable stock

• 150 ml double cream

• 1 tsp ground coriander

• 1 tsp chilli flakes

• 1 tsp ground cumin

• 3 tbsp Apple Hot Pepper Jelly

• salt & pepper to season

Directions: 

1. Heat the olive oil in a large non-stick stock pot or soup pot on medium-high heat on the stove.

2. Add the chopped onions, cumin, chilli flakes, and ground coriander and sweat the onions for a few minutes until translucent.

3. Add the chopped pumpkin and allow to cook for 4 - 5 minutes.

4. Add the Apple Hot Pepper Jelly and stir in well to mix.

5. Add the vegetable stock and bring it up to a boil, before reducing to a simmer and cooking for a further 15 minutes.

6. Test that the pumpkin pieces are tender before blitzing the soup with a stick blender until a smooth consistency (alternatively, you can transfer to a blender and work in batches).

7. Before serving, stir in the cream and season with salt and pepper to taste.

8. Garnish at the table with chilli flakes and a little extra cream.

LAYERED GRANOLA WITH GREEK YOGHURT AND TUTTI FRUTTI BRAMBLE JAM

Wednesday, July 10, 2024

Recipe Serves 2

INGREDIENTS:

• 100g granola

• 250ml natural Greek yoghurt

• 4 tbsp. Tutti Frutti Bramble Jam

• fresh blackberries

 Directions: 

1. Layer the natural yoghurt, granola, and Tutti Frutti Bramble Jam in a glass, jar, or shallow bowl.

2. Finish with a sprinkle of granola, a teaspoon of Tutti Frutti Bramble Jam, and fresh blackberries

SPICY CHORIZO & ASPARAGUS BREAKFAST HASH

Tuesday, July 2, 2024

Recipe Serves 4-6

INGREDIENTS:

• 4 tbsp olive oil

• 225g good quality whole chorizo, roughly chopped

• 250g asparagus tips

• 1 large onion, chopped

• 500g leftover roast or boiled potatoes, roughly chopped

• handful flat-leaf parsley, chopped

• 6 oz Curried Tomato Marmalade

• salt & pepper to season

Directions: 

Heat 2 tbsp olive oil in a non-stick pan on medium heat. Add the onion and fry for 5 minutes until translucent. Add the chopped chorizo and fry for 5 minutes until the chorizo is softly cooked. Add 3 or 4 tbsp of the Curried Tomato Marmalade and the potatoes and toss well to coat together. Season with salt and pepper to taste and cook on medium-high heat for a further 5 minutes. Toss the asparagus in a little olive oil, and season with salt and pepper. Fry in a ribbed skillet pan on medium-high heat for 5 minutes, until slightly blackened and just cooked. Transfer the potato and chorizo mix, and combine with asparagus into a large ovenproof dish. Cook in a preheated oven (400F / 350F fan) for 10 minutes. Sprinkle generously with parsley before serving with an extra dollop of the Curried Tomato Marmalade.

ORANGE MARMALADE MARTINI

 Monday, June 24, 2024

Recipe Serves 2

INGREDIENTS:

• 100ml London Dry gin

• 30ml Cointreau

• 30ml fresh lemon juice

• 2 tbsp. Orange Whiskey Marmalade

Directions: 

1. Add all ingredients to a Boston cocktail shaker.

2. Shake with ice for 30 seconds.

3. Strain into martini glasses to serve.

4. Serve with warmed croissants for an indulgent breakfast.

TOAD IN THE HOLE WITH SWEET ONION GRAVY

Sunday, June 16, 2024

Recipe Serves 6-8

INGREDIENTS:

For the batter:

• 225g plain flour

• 3 free-range eggs

• 300ml/10fl oz milk

• 5 tbsp olive oil

• 8 - 10 best-quality pork sausages

• 6 oz Sweet and Spicy Double Onion Marmalade

• salt and black pepper

For the onion gravy:

• 1 tbsp olive oil

• 2 onions, finely sliced

• ½ tsp grainy mustard

• 4 tbsp Sweet and Spicy Double Onion Marmalade

• 500ml beef or chicken stock

• 1 tsp corn flour

Directions: 

1. Sieve flour into a bowl and season with salt and pepper.

2. Make a well in the middle and break in the eggs. Whisk the eggs slowly into the flour.

3. Once combined, simultaneously pour in the milk and whisk until you have a smooth batter – the consistency of double cream. If it looks too thick, add a little water. Season with salt and pepper, then cover and allow to rest in the fridge for one hour.

4. Preheat the oven to 400F / 350F Fan.

5. Brown and part-cook the sausages in a little oil in a non-stick pan on the stove.

6. Add 3 tablespoons of olive oil into a large oven-proof dish or roasting tin and place into the preheated oven for 5 minutes.

7. Carefully remove the roasting tin from the oven, and evenly place the part-cooked sausages. Finish by pouring the batter mixture over the sausages.

8. Cook in the oven for 10 minutes. Remove and add several spoonfuls of Sweet and Spicy Double Onion Marmalade across the part-cooked batter.

9. Meanwhile, you can make the gravy. Heat a frying pan over a low heat. Add 2 tablespoons of oil, onions and a pinch of salt. Cook gently for 15–20 minutes until soft and golden brown.

10. Stir in 4 tbsp of Sweet and Spicy Double Onion Marmalade, mustard, and a pinch of pepper, and then add the stock. Bring the mixture to a boil, reduce to a simmer for 10–15 minutes, or until the volume of liquid has reduced by half. Taste and adjust the seasoning and thicken with a little corn flour if needed.

11. Return to the oven and cook for a further 20–25 minutes, or until the batter has risen and is golden brown all over.

12. Serve with the sweet onion gravy and your favorite vegetables.

ORANGE MARMALADE AND ENGLISH MUSTARD GLAZED SALMON FILLET

Saturday, June 8, 2024

Recipe Serves 2

INGREDIENTS:

• 2 boneless salmon fillets, skin on

• 200g broccolini

• 4 tbsp. Orange Cinnamon Marmalade

• 1 tbsp. traditional English mustard

• baby new potatoes (approx 5 per person)

• 4 tbsp. light olive oil

• 1 tbsp. butter

• 2 tbsp. almond flakes, toasted

Directions: 

1. Place the salmon fillets on a flat plate.

2. In a cup, combine and stir together the Orange Cinnamon Marmalade, traditional English mustard, and 2 tbsp. of olive oil.

3. Spoon the Orange Cinnamon Marmalade mixture over the salmon fillets so that the mixture coats the fish completely. Cover and allow to marinade for 30 minutes in the fridge.

4. Cook the potatoes, according to preference. Drain and set aside.

5. Steam or boil the broccolini for approx. 3 minutes. Drain and set aside.

6. In a non-stick pan, heat 2 tbsp. olive oil and 1 tbsp. butter to a high heat. Add the salmon fillets, skin side down. Sear and cook for 2 minutes on each side, adding the remaining marinade min to the cooking pan.

7. Once cooked, transfer the salmon fillets to your serving plates. Drizzle over the remaining cooking sauce. Serve with buttered new potatoes, and broccolini sprinkled with the toasted almond flakes.

CREPES WITH RASPBERRY PRESERVES AND WARM WHITE CHOCOLATE SAUCE

Friday, May 31, 2024

Recipe Serves 4

Ingredients: 

• 1 large cup self-rising flour, sifted

• 1 large cup milk

• 1 large free-range egg

• 1 tsp salt

• light olive oil for frying

• 4 tbsp. Raspberry Chipotle Preserves

For Chocolate Sauce:

• 200g white chocolate, broken into pieces

• 100ml single cream

 Directions: 

1. Carefully crack the egg into a bowl.

2. Add the flour, and then the milk, and the salt.

3. Whisk with a balloon whisk until a smooth batter. Set Aside.

4. Place a glass bowl over a simmering pan of water to create a bain-marie, Place the chocolate pieces in the bowl and slowly melt, combining with a silicone spatula.

5. Add the cream to the melted chocolate and slowly combine. Transfer to a heat-proof pouring jug.

6. Heat the oil in a non-stick frying pan on high heat, then bring it down to medium heat once the base of the pan is coated.

7. Make the crepes one at a time, and set them aside on a plate.

8. Warm through the Raspberry Chipotle Preserves in a non-stick pan.

9. To serve, drizzle the Raspberry Chipotle Preserves, and white chocolate sauce over the crepes.

FRUIT SALAD WITH ORANGE MARMALADE DRIZZLE

Thursday, May 23, 2024

Recipe Serves 4

INGREDIENTS:

• A selection of seasonal fruit, chopped, peeled and prepared

• 4 tbsp. Orange Cinnamon Marmalade

• 100mls freshly squeezed orange juice

• 4 mint leaves, finely chopped

Directions: 

1. Prepare the fruit and combine it in a large serving bowl

2. Combine and stir the ingredients for the drizzle dressing in a mug.

3. Pour over the fruit salad and serve.

Mini Sweet Chili, Onion & Cilantro Sausage Rolls

Wednesday, May 15, 2024

Recipe Serves 10

INGREDIENTS:

• 400g best-quality sausage meat

• ½ carrot, peeled and grated

• 2 tbsp cilantro, chopped

• 1 large egg, beaten

• 1 tbsp Sweet and Spicy Double Onion Marmalade

• 1 tbsp Habanero Jelly

• ½ tsp chilli flakes

• 450g ready-rolled puff pastry

• a little flour for dusting

Directions: 

1. In a large mixing bowl, combine the sausage meat, carrot, chopped cilantro, chili flakes, Sweet and Spicy Double Onion Marmalade, and Habanero Jelly until combined. If the mixture feels a little loose, add a spoonful of flour.

2. Work in two batches, diving the pastry. Roll the puff pastry out onto a floured surface into a rectangular shape. Cut this down the center, and add a long layer of sausage mix down the middle of each rectangle.

3. Fold the pastry over, wrapping the sausage meat, and press the sides of the pastry rectangle together. Slice cross-ways to make approx. 8 to 10 pieces from each length. Then lightly score the top of each mini sausage roll before brushing the top with the egg yolk. Repeat the process until the mixture and pastry are used up.

4. Place the mini sausage rolls on a baking sheet, and bake in a pre-heated oven at 400F (350F fan) for 20 minutes, until the tops are golden, and the meat is cooked through.

5. Serve with the Sweet and Spicy Double Onion Marmalade as a dipping sauce.

Tip: Any leftover sausage meat can be frozen to use another time.

SOURDOUGH SWISS CHEESE MELT AND CRANBERRY MARMALADE

Tuesday, May 7, 2024

Recipe Serves 1

INGREDIENTS:

• 2 pieces of pre-sliced sourdough bread

• 70g Gruyere or other Swiss-style cheese, grated

• Cranberry Marmalade

• Butter

Directions: 

1. Butter each of the two slices of bread on one side.

2. Spread a generous dollop of Cranberry Marmalade to the inside of one slice.

3. Heat a griddle pan to high heat.

4. Add the cheese and assemble the sandwich with the butter facing out on both sides.

5. Add to the pan and cook on high heat for 1 minute on each side.

6. Turn the heat down to medium level and toast each side evenly until the cheese melts.

7. Serve with a leafy green salad.

ZUCCHINI, ASPARAGUS, AND GOAT CHEESE GALETTE WITH PEACH CHUTNEY

Monday, April 29, 2024

Recipe Serves 4

INGREDIENTS:

• 350g zucchini, sliced into ½ cm rounds

• 125g asparagus, trimmed

• 100g goat cheese

• 1 egg yolk

• 320g pack puff pastry

• 4 tbsp Peach Chutney 

• 1 tbsp olive oil

• mint leaves to garnish, roughly chopped

• salt and pepper to season

• flour for dusting

Directions: 

1. Heat the oven to 400F / 350F Fan.

2. Add the olive oil and the zucchini to a non-stick pan. Season with salt and pepper and sauté the zucchini until cooked through and golden in color. Place on kitchen roll and allow to cool and drain excess moisture.

3. Blanch the asparagus by boiling for 1-2 minutes before draining and plunging it into ice-cold water. Drain and set aside until ready to use.

4. Roll out the pastry on a lightly floured surface so it’s a little thinner, then cut out a 10-inch (approx) diameter circle, using an upturned mixing bowl as a guide. Transfer the pastry circle to a non-stick baking sheet.

5. Prick the pastry with a fork, leaving a 2cm border, and then place in the oven to blind bake for 8-10 minutes.

6. Remove from the oven and arrange the zucchini slices and asparagus across the galette. Crumble over the goat cheese and then add spoonfuls of Peach Chutney evenly over the top. Brush the edges with egg yolk.

7. Return to the oven and cook for a further 10-12 minutes, until the pastry is golden and the cheese has begun to melt.

8. Remove from the oven and serve immediately with a garnish of fresh mint leaves, and a side salad.

CRANBERRY AND CHERRY PUNCH

Sunday, April 21, 2024

Recipe Serves 4-6 

INGREDIENTS:

• 150ml vodka

• 200ml cranberry juice

• 200ml cherry juice

• soda water top-up

• 3 tsp Scotch Bonnet Cherry Preserves (room temperature)

• fresh mint and orange zest twists to garnish

• ice

Directions: 

1. Add the Scotch Bonnet Cherry Preserves, vodka, cherry juice, and cranberry juice into a large pitcher.

2. Stir well with a bar spoon to mix. Fill with a generous handful of ice cubes and top up with soda water.

3. Garnish with fresh mint leaves and fresh orange peel.

ASIAN-STYLE SHREDDED CHICKEN SALAD

Saturday, April 13, 2024

Recipe Serves 4-6

INGREDIENTS:

For the salad:

• 400 g cooked roast chicken - breast or thigh meat

• 2 red peppers, thinly sliced

• 1 cucumber, peeled and cut into small chunks

• 2 carrots - shaved into ribbons with a potato peeler

• 1/2 Savoy cabbage – finely shredded

• 4 spring onions - finely sliced lengthways

• 1 handful each of mint, basil, and coriander, roughly torn

• 200g roasted peanuts, roughly chopped

For the dressing:

• 3 tbsp Mayonnaise

• 3 tbsp Basil’s Grapefruit Marmalade

• 3 tbsp rice wine vinegar

• 2 tbsp sesame oil

• 2 tbsp fresh lime juice

• 1 tbsp chopped basil leaves

• 1 tsp chilli flakes

Directions: 

1. Add the dressing ingredients to a clean jam jar and shake well to combine, or whisk together in a small bowl. Taste and adjust the seasoning according to preference.

2. To assemble the salad, add all ingredients except for the herbs, crushed peanuts, and dressing to a large serving bowl. Toss together, then add the dressing and toss again to coat.

3. Scatter the herbs and peanuts over the salad to garnish, then serve immediately.

ZUCCHINI FRITTATAS

Friday, April 5 2024

Recipe Serves 4-6

INGREDIENTS:

• 1 large or 2 small zucchinis

•  4 spring onions

•  2 tbsp rapeseed oil

•  1 crushed garlic clover

•  3 large eggs

•  Good pinch dill fronds

• 4 tbsp Greek yogurt

• Sweet and Spicy Double Onion Marmalade

Directions: 

1. Heat oven to 430°F/400°F fan/gas 7, then put an empty muffin tin inside. Coarsely grate 1 large or 2 small zucchini and slice 4 spring onions. Heat 2 tsp rapeseed oil in a frying pan and fry the spring onions for about 3 mins. Stir in 1 crushed garlic clove and the grated zucchini and cook for another 1 min, then set aside to cool.

2. Beat 3 large eggs, a good pinch of dill frond, and 4 tbsp Greek yogurt together in a jug, then season. Stir in the zucchini mixture. Take the muffin tin out of the oven and drop in eight muffin cases, divide the egg mixture between the cases adding a spoonful of Sweet and Spicy Double Onion Marmalade, and bake for 15-18 mins until set and golden. Serve hot or cold, with some Sweet and Spicy Double Onion Marmalade on the side.

SHAKSHUKA

Thursday, March 28, 2024

Recipe Serves 4

INGREDIENTS:

• 2 tbsp Curried Tomato Marmalade 

• 4 tbsp olive oil

• 1 onion, finely diced

• 2 red peppers, 1 green pepper, diced

• 4 garlic cloves, crushed

• 1 tsp sweet paprika

• 1 tsp smoked paprika

• 1 tsp cumin seeds

• ½ tsp chilli flakes

• 800g ripe tomatoes, rinsed and roughly chopped

• 1 tbsp sugar

• rind of ½ lemon

• 4 free-range eggs

• small bunch of fresh cilantro, roughly chopped

• rustic bread to serve

• salt & pepper to season

 Directions: 

1. Dry fry the paprika, smoked paprika, cumin seeds, and chili flakes for a minute or two in a small pan to release the flavors. Remove from the heat.

2. Heat the olive oil in a large flat-bottomed ovenproof skillet over medium heat and add the onion. Cook for 5 minutes until translucent, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for a few minutes, stirring well. Pour in the chopped tomatoes, sugar, and lemon rind, then turn down the heat and simmer for 30 minutes.

3. Season with salt and pepper to taste. Add the Curried Tomato Marmalade. Spread the mixture evenly and then create 4 small holes for the eggs. Crack an egg into each and then transfer to a pre-heated oven (350F / 320F fan) for 10 minutes, or until the eggs are set. Sprinkle with the chopped cilantro before serving and serve with crusty bread.

Herbed New Potato Salad with Garlic Mayonnaise

Wednesday, March 20, 2024

Recipe Serves 4 

INGREDIENTS:

• 500g new potatoes, scrubbed and halved

• 2 tbsp crème fraîche

• 6 oz of mayonnaise

• 4 oz Garlic Jelly

• 1 red onion, finely chopped

• 1 tbsp lemon juice

• 2 tsp chilli flakes

• 4 spring onions, very finely sliced

• 2 tbsp chives, finely chopped

• 2 tbsp dill, finely chopped

• 2 tbsp tarragon, finely chopped

• 2 tbsp parsley, finely chopped

• salt and pepper, to taste

 Directions: 

1. Place the new potatoes in a pan of lightly salted boiling water. Bring back to the boil, then cover and simmer for 15 minutes or until tender.

2. Once cooked, drain and allow to cool completely.

3. In a bowl, mix the remaining ingredients and carefully stir in the potatoes.

4. Season to taste and fully mix through before serving.

CHEESE & TOMATO QUICHE WITH A LAYER OF SWEET & SPICY DOUBLE ONION MARMALADE

 Tuesday, March 12, 2024

Recipe Serves 6 

INGREDIENTS:

• 300g cherry tomatoes

• 1 tsp olive oil 

• 80g Parmesan or Pecorino, grated

• 2 large free-range eggs

• 1 cup of double cream

• 8 basil leaves, roughly torn

• salt and pepper to season

• 4 tsp Sweet and Spicy Double Onion Marmalade

Directions:  

1. Blind bake a shortcrust pastry shell in a 10-inch quiche dish or tin, and allow it to cool, or use a pre-made shell if you prefer. Place the cherry tomatoes in a roasting tin and drizzle with olive oil. Season with salt and pepper before placing the tray in a preheated oven (350F /320F fan) to roast for around 15 minutes, then allow to cool.

2. In a large bowl, beat the eggs with a fork and then gradually add the cream and stir to combine. Next add a handful of basil leaves and season with salt and pepper, before putting the mixture to one side. 

3. Spread the Sweet and Spicy Double Onion Marmalade generously over the base of the pie crust, sprinkle ½ of the grated cheese over the layer of Sweet and Spicy Double Onion Marmalade, and then pour over the egg mixture.

4. Next, evenly place the roasted cherry tomatoes and remaining cheese over the top before putting the tin in the oven to bake for 20 – 25 mins (400F / 350F fan) until golden brown and firmly set.

Best served alongside a fresh salad.

FETA & GARLIC ZUCCHINI MUFFINS

 Monday, March 4, 2024

Recipe Serves 12 Muffins

INGREDIENTS:

• 400g self-rising flour

• 2 tsp baking powder

• 1 tsp baking of soda

• 2 tsp ground cumin

• 2 large eggs

• 300ml buttermilk

• 200ml sunflower oil

• 2 small zucchinis (about 280g)

• 200g Feta, crumbled

• 4 oz of Garlic Jelly

• salt & black pepper

Directions:  

1. Heat the oven to 400F / 350F Fan.

2. Grate the zucchini into a mixing bowl, then season with 1 tbsp salt. Allow to sit for 30 minutes before transferring to a muslin cloth and squeezing out the excess liquid.

3. Grease a 12-hole muffin tin (or mini loaf tin, if you prefer).

4. Combine the flour, baking powder, baking soda, and cumin in a bowl—season with black pepper.

5. In a separate bowl, whisk together the eggs, buttermilk, and oil.

6. Pour the wet ingredients into the dry, and add the zucchini and two-thirds of the Feta. Stir to just combine, but don’t overmix.

7. Into the muffin tin, add a tablespoon of the zucchini mixture, then 2 teaspoons of Garlic Jelly. Top with more zucchini muffin mixture and finish with a piece of Feta. Repeat until the mixture is finished.

8. Bake for 22 minutes until golden brown and baked through.

9. Cool on a wire rack.

HOISIN AND BLACKBERRY PULLED PORK SLIDERS

 Sunday, February 25, 2024

Recipe Serves 24

INGREDIENTS: 

• 1.5kg boneless pork shoulder, excess fat trimmed.

• 100ml runny honey

• 100ml balsamic vinegar

• 6 oz of Blackberry Preserves

• 120ml hoisin sauce

• 175ml chicken stock

• 4 cloves garlic, finely chopped

• 1 tsp smoked paprika

• 1 large white onion, diced

• 2 tbsp olive oil

• salt and pepper to season

• coleslaw and slider buns to serve

Directions:  

1. Heat the oven to 320F / 285F Fan.

2. In a medium bowl, whisk together the honey, balsamic vinegar, Blackberry Preserves, hoisin sauce, chicken stock, garlic, onion, smoked paprika, salt, and pepper. Stir to combine.

3. Coat the pork shoulder with the olive oil and season with salt and pepper. Place the pork in a large wok or pot on medium-high heat and sear the meat on all sides.

4. Transfer the pork to an oven-proof dish and pour over the sauce.

5. Cover with tin foil and place in the oven. Cook for 30 minutes before reducing the heat down to 300F 265F / Fan and cook for a further 6 hours. Check the meat and baste with the juices every couple of hours.

6. Once the pork is fully tender, remove from the oven. Transfer the meat to a large dish and thoroughly shred the meat using two forks.

7. Remove excess oil and pass the cooking liquids through a sieve. Then add the cooking liquid back into the shredded pork until the desired level of moistness is reached.

8. The meat can be prepared in advance and reheated before serving, with a little tap water, or reserved cooking liquids.

9. Serve the pulled pork on slider buns with coleslaw.

BLUEBERRY TEA LOAF

 Saturday, February 17, 2024

Recipe Serves 6-8

INGREDIENTS:

• 200g caster sugar

• 200g butter, softened

• 1 tsp vanilla extract

• 3 large eggs

• 300g self-rising flour, sifted

• 150g fresh blueberries

• 1 or 2 tbsp milk if required

• 6 oz of Blueberry Preserves

• clotted cream to serve

  Directions: 

1. Add the sugar and butter to a large mixing bowl and cream with an electric hand mixer until pale and fluffy. Add the eggs and vanilla and mix well. Gradually add in the flour and mix until fully incorporated. If the mix is looking too thick, add a little milk if required.

2. Line a 2lb loaf tin with parchment liner, and then pour in half of the cake batter. Spoon a generous layer of Blueberry Preserves over the top before filling with the rest of the cake mixture.

3. Top the cake with the blueberries and then place in a preheated oven (350F / 320F fan) for 40-45 minutes, testing to check it’s fully baked.

4. Remove from the oven and place on a wire rack and allow to cool for ten minutes before removing the cake from the tin.

5. Slice and serve with clotted cream and fresh blueberries.

Lemon Curd & Blueberry Preserves Freezer Cake

 Friday, February 9, 2024

Recipe Serves 8-10

INGREDIENTS:

• 225g full fat Greek yoghurt

• 75g icing sugar

• 3 tbsp grated lemon zest

• 600ml double cream

• 12 oz of Lemon Curd

• 125g tea biscuits

• 18 oz of Blueberry Preserves

• 50g fresh blueberries

• a little water

• 2 tbsp caster sugar

 Directions: 

1. Line a 2lb loaf tin with cling film, leaving an overhang on all sides.

2. In a large bowl, use an electric hand mixer to beat the yoghurt, icing sugar, and lemon zest together until well combined.

3. Reduce to a slower speed and gradually add the double cream. Increase speed as it thickens, mixing until medium peaks have formed.

4. Transfer two-thirds of the yoghurt mixture to another large bowl and fold in ½ jar of the lemon curd. Cover the remaining yoghurt mixture and refrigerate to use later to decorate the sides.

5. Place a single layer of tea biscuits over the bottom of the prepared tin, breaking pieces to fit. Use a spatula to evenly spread a quarter of the yoghurt mixture over the biscuits.

6. Spread ½ jar of the blueberry preserve on top, then carefully spread another layer of the yoghurt mixture.

7. Spread a thin layer of the lemon curd on top of this.

8. Spoon a third of the remaining yoghurt mixture over this and top with another layer of biscuits.

9. Repeat the layering process until the tin is full allowing space to finish with a layer of yoghurt mixture and then finally, the biscuits.

10. Cover with cling film and freeze for a minimum of 6 hours.

11. To finish the cake, take it out of the freezer and remove it from the tin using the cling film to help. Upturn it onto a board or serving plate and then spread the top and sides of the cake with the refrigerated yoghurt mixture. Return it to the freezer for 20 minutes.

12. Serve slices of the cake drizzled with the Blueberry Preserves.

PEACH & ROSEMARY FIZZ WITH PEACH PRESERVES

 Thursday, February 1, 2024

Recipe Serves 2

INGREDIENTS:

• 250ml dry sparkling wine, such as Cava or Prosecco

• 50ml rosemary simple syrup 

• 2 tbsp Peach Preserves

• rosemary sprig to garnish

Rosemary Simple Syrup Ingredients 

• 125ml water

• 100g sugar

• a few sprigs of rosemary

 Directions: 

1. Combine water, sugar, and rosemary leaves in a small saucepan.

2. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute.

3. Remove from heat and let syrup steep, for about 30 minutes.

4. Pour the syrup into a sterilized glass jar through a sieve to remove the rosemary leaves.

5. Leave to cool before using.

6. Add one tablespoon of Peach Preserves and 25ml of rosemary simple syrup to a Champagne flute.

7. Carefully top up with sparkling wine, and gently stir with a bar spoon to mix.

8. Garnish with a sprig of fresh rosemary.

SALADE NICOISE

Wednesday, January 24, 2024

Serves: 4-6

Ingredients:

For the salad:

• 2 yellow fin tuna steaks

• 150g fine green beans, trimmed

• 4 - 6 free-range eggs,

• 150g cherry tomatoes, halved

• 200g baby new potatoes

• 2 little gem lettuce, roughly shredded

• 100g pitted black olives, halved

• salt and pepper to season

For the dressing:

• 3 tbsp extra virgin olive oil

• 2 tbsp of Sweet and Spicy Double Onion Marmalade

• 2 tbsp Balsamic vinegar

• 1 tbsp lemon juice

• 1 crushed garlic clove

• 1-2 shallots, minced

• salt and pepper to season

 Directions: 

1. Place the eggs in a large pan of water, bring them up to a boil, and then reduce to simmer for 7 minutes. Cool the eggs under running water and allow to cool completely before removing shell and cutting each in half, lengthways.

2. Whilst eggs are cooking, add the green beans to a pan of salted boiling water, bring back to the boil, and then reduce to a simmer and cook for 6-8 minutes until just tender. Drain and place in ice water.

3. Season the tuna steaks all over with salt and pepper and cook for 2 minutes on each side on a grill pan, on high heat. Set aside.

4. In a large bowl, combine the lettuce, green beans, cherry tomatoes, and potatoes. Add the olives, then half the dressing, and toss to combine. Transfer the above to a serving platter, then arrange the hard-boiled eggs over top. Flake or slice the tuna and arrange this across the salad. Drizzle over the remaining dressing.

FATTOUSH SALAD WITH LEMON & LIME DRESSING

Tuesday, January 16, 2024

Serves: 2-4

 Ingredients:

• 3 Middle Eastern-style flatbreads, or pitta

• 500g mixed ripe tomatoes

• 3 mini cucumber

• ½ each green and yellow pepper

• 150g radish, washed

• 1 red onion

• 1 Little Gem lettuce

• 2 tbsp cilantro, roughly chopped

• 2 tbsp flat-leaf parsley, roughly chopped

• 1 tbsp mint leaves, roughly chopped

• 3 tbsp olive oil

• 3 tsp sumac

• juice of ½ lemon

• ½ shallot, finely chopped

• 2 tbsp Three Fruit Marmalade

• salt and pepper to season

 Directions: 

1. Place the bread straight onto the rack of a preheated oven at 320F / 285F Fan, and cook for 7-9 minutes. Allow to cool and then break into pieces.

2. Prepare the tomatoes, cucumber, radish, pepper, lettuce, and red onion, chopping them all to the preferred size for the salad.

3. To make the dressing add the olive oil, sumac, lemon juice, shallot, and Three Fruit Marmalade to a mason jar. Season with salt and pepper, and then close and shake to emulsify the dressing. Adjust the seasoning and add more sumac if desired.

4. Assemble the salad with freshly chopped vegetables, cilantro, mint, flat-leaf parsley, and broken bread pieces.

5. Mix to combine before drizzling the dressing over the top. Serve immediately.

Kaya Toast with Soft Eggs

Monday, January 8, 2024

Total Time: 10 min, Yield: 1 serving 

Ingredients:

• 2 tablespoons Coconut Jam

• 2 slices dense white milk bread, such as pain de mie or pullman, toasted on 1 side

• 1 ½ tablespoons shaved salted butter

• 1 soft fried egg "sunny side up" or 1 soft-boiled egg, peeled

• 1 teaspoon dark soy sauce

• Dash ground white pepper

• Optional 1 teaspoon of pandan extract or 1 teaspoon of minced ginger, for an extra strong Kaya flavor to the Coconut Jam

Directions:

1. Optional step: if you want a stronger Kaya flavor to your sandwich, add one teaspoon of either pandan extract or one teaspoon of minced ginger to your Coconut Jam and mix it.  

2. Spread 2 tablespoons Coconut Jam evenly over both slices of the bread on the untoasted side. Then place a layer of shaved butter over the jam. Cover it with the remaining one slice of bread, coconut jam side down, over the other to form a sandwich.

3. Halve the sandwich, and then cut each half into thirds to form 6 even wedges. Or cut into batons.

4. To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.

5. Pour the dark soy sauce over the egg and dash with the pepper. Serve the egg alongside the sandwich wedges.

Holiday Pumpkin Maple Almond Drops

Sunday, December 31, 2023

Yield: 24 cookies

Ingredients:

• 1 cup uncooked oatmeal

• 1/2 cup uncooked rice, brown, long-grain

• 1/4 cup cornstarch

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1 tsp fine kosher salt

• 1/4 cup maple syrup

• 1/2 cup unsweetened applesauce

• 1/4 cup extra virgin olive oil  

• 15 oz Pumpkin Spice Jam

• 1/3 cup sliced, blanched almonds

Directions:

1. Combine uncooked oatmeal, rice, cornstarch, spices, and salt in a dry blender and grind until a fine powder is achieved.

2. Combine syrup, applesauce, olive oil, and Pumpkin Spice Jam in a separate bowl using a stand mixer. Use a paddle attachment to mix on medium speed for 2-3 minutes until uniform and smooth.

3. Combine the wet mix and the bowl of dry ingredients on low mixer speed for an additional 2-3 minutes until a thick dough has been achieved.

4. Cover for at least 30 minutes to allow the dough to hydrate.

5. Line a sheet pan with parchment paper and using a scooper, portion 2 tablespoons of cookie dough onto parchment paper. Using a firm even motion, drop or tap the pan on the counter to flatten cookies to 3/8 inch high.

6. Top cookies with a few almond slices.

7. Bake in a 350F conventional oven (325F convection oven) for about 12-14 minutes or until the edges of the cookies are light brown and the bottoms appear done.

8. Remove cookies from the oven and cool for at least 5 minutes before removing from the sheet pan.

Cranberry Port Cookies

Saturday, December 23, 2023

Total Time: Prep: 40 min. + cooling, Bake: 15 min./batch + cooling, Makes about 3-1/2 dozen

Ingredients:

• 1 cup Cranberry, Apple, Orange Jelly

• 1/2 cup port wine or unsweetened apple juice

• 2 packages (15 ounces each) of refrigerated pie crust

Glaze:

• 2 cups confectioners' sugar

• 3 tablespoons water

• 2 tablespoons light corn syrup

Directions:

1. In a large saucepan, combine the first two ingredients to melt for 1-2 minutes.

2. Roll out each crust on a lightly floured surface to 1/16-in. thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles from each crust. Place a heaping teaspoonful of Cranberry, Apple, Orange Jelly in the center of half of the circles; top with the remaining circles. Press the edges with a fork to seal.

3. Place on ungreased baking sheets. Bake at 375° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool.

4. In a small bowl, combine glaze ingredients; drizzle over cookies.

Sufganiyot

Friday, December 15, 2023

Active Time: 35 mins, Total Time: 3 hrs, Yield: 8

Ingredients:

Starter-

• ¾ teaspoon active dry yeast

• ¼ cup plus 1 tablespoon of warm water

• ½ cup all-purpose flour

Dough-

• ¾ teaspoon active dry yeast

• 2 tablespoons milk (warmed)

• 1 cup plus 2 tablespoons flour

• 1 teaspoon salt

• 3 large egg yolks

• 2 tablespoons unsalted butter (melted)

• 3 tablespoons sugar

Jam

Directions:

1. In a medium bowl, dissolve the yeast in the water. Mix in the flour. Cover with plastic and let rise in a warm place until doubled in bulk, 1 hour.

2. In a standing mixer fitted with the dough hook, dissolve the yeast in the milk. Add the flour, salt, egg yolks, butter, sugar, and the starter and mix until the dough forms a ball. Scrape the dough into a bowl, cover, and let rise in a warm place until doubled in bulk, 1 hour.

3. Line a baking sheet with parchment paper. On a floured work surface, roll out the dough 1/2 inch thick. Stamp out 1-inch round doughnuts as close together as possible. Reroll the scraps and stamp out more doughnuts. Transfer the rounds to the baking sheet and cover them with a damp cloth. Let stand for 15 minutes.

4. In a saucepan, heat 1 inch of oil to 325°. Fry the doughnuts until golden, 2 minutes. Drain, then roll the doughnuts in sugar. Serve hot, with the jam.

Potato Latkes with Spiced Apple-Pear Sauce

Thursday, December 7, 2023

Total: 1 hr 15 min, Prep: 20 min, Inactive: 20 min, Cook: 35 min, Yield: 10 to 12 latkes

Ingredients:

• 2 pounds russet potatoes

• 1 small yellow onion

• 3 tablespoons matzo meal

• 1 large egg, lightly beaten

• 1/4 teaspoon baking powder

• 2 teaspoons kosher salt

• Vegetable oil, for frying

• 1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish

• Sour cream, for serving

• 3 cups of Sirop de Liège

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

Directions:

1. Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the potatoes to a large bowl as the food processor fills up. Repeat with the onion. Transfer the onion to the bowl with the potatoes and stir in the matzo meal, egg, baking powder, and salt. 

2. Fill a large skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a small piece of potato into the oil; if the potato sizzles steadily, the oil is ready. 

3. Working in batches, scoop the potato mixture by 1/4 cupfuls and add them carefully to the skillet, flattening each latke slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes. Drain on paper towels. Remove any loose bits of potato mixture between batches with a slotted spoon. 

4. Serve the latkes immediately, or keep them warm in a 200-degree F oven. Garnish with fresh herbs and serve with sour cream and Spiced Apple-Pear Sauce.

5. Spiced Apple-Pear Sauce: Combine the Sirop de Liège, cinnamon, and nutmeg and heat thoroughly. 

Cook’s Note: If you need to fry a lot of latkes, it's best to make multiple batches rather than one double batch. The longer the mixture sits, the wetter it becomes which makes the latkes fall apart more easily as they cook.

Cranberry Cream Cheese Dip

Wednesday, November 29, 2023

Prep Time: 20 mins, Total Time: 20 mins, Servings: 2 blocks of Cream Cheese 

Ingredients: 

• 1 package 12 oz, frozen whole cranberries (no sugar added), thawed

• 1 cup white sugar

• 1 cup Stone Fruit Jelly

• 1/2 cup water

• 1 cup chopped pecans

• 2 bricks 8 oz, cream cheese, softened

• buttery crackers or pretzel chips for serving

• fresh mint to garnish optional

Instructions:

1. Add cranberries, sugar, Stone Fruit Jelly, and water to a large saucepan.

2. Heat a saucepan over medium-high heat until boiling.

3. The mixture will begin to bubble and get frothy as it heats and you may hear the cranberries sizzling and popping.

4. Continue to boil for 5 minutes, stirring constantly until the berries are popped open and the mixture begins to darken.

5. Remove from heat and stir in pecans.

6. Let set to cool from stove and then refrigerate until completely cooled.

7. Gently press a spoon in the center of the cream cheese to create a divot.

8. Spoon mixture on top of cream cheese and serve with crackers or pretzel chips

Cranberry Brie Mini Tarts

Tuesday, November 21, 2023

Prep Time: 3 minutes, Cook Time: 10 minutes, Total Time: 13 minutes, Servings: 12 

Ingredients: 

• 12 frozen mini phyllo cups

• 6 teaspoons triple cream brie

• 6 teaspoons Cranberry Apple Orange Jelly

Instructions:

1. Preheat oven to 350°F

2. Place the phyllo cups in a mini muffin tin.

3. Fill each cup with about 1/2 teaspoon of brie.

4. Bake for 10 minutes, until cups are golden and cheese is melted.

5. Remove from oven and top each cup with 1/2 teaspoon Cranberry Apple Orange Jelly.  Finish by lightly seasoning with fresh ground pepper

Bacon Brie Crescent Wreath

Monday, November 13, 2023

YIELDS: 6 - 8, PREP TIME: 15 mins, TOTAL TIME: 30 mins

Ingredients:

2 (8-oz ) tubes of Crescent rolls

1/3 c. Cranberry Orange Jelly

12-oz wheel of brie, cut into cubes

1/3 c. Bacon Bourbon Jam

2 eggs, lightly beaten

kosher salt

Freshly ground black pepper

Chopped parsley, for garnish (optional)

Directions:

1. Preheat oven to 375°. Line a large baking sheet with parchment paper. Unroll crescent rolls, separating each triangle. Arrange in a sunburst pattern, with pointed ends of the triangles facing outward (the base of the triangles should overlap).

2. Spread the Cranberry Orange Jelly on the dough. Top with brie and Bacon Bourbon Jam. Fold triangle tips over the filling and tuck under the base to secure.

3. In a small bowl, whisk the egg. Brush the top of the dough with egg and sprinkle with salt and pepper. Bake until dough is golden 15 to 20 minutes. Garnish with parsley if desired and serve.

Sweet & Spicy Cranberry-Onion Hanukkah Brisket

Sunday, November 5, 2023

Active Time: 40 mins, Total Time: 5 hrs 50 mins, Yield: 8 to 10 servings 

Ingredients:

• 8 oz of Cranberry, Orange, and Apple Preserves 

• 8 oz of Sweet and Spicy Double Onion Marmalade 

• 2 tablespoons plus a pinch of kosher salt, divided 

• 1 teaspoon plus a pinch of ground black pepper, divided 

• 1 (7-pound) beef brisket, trimmed 

Directions:

1. Preheat oven to 325F. Combine Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade in a medium saucepan until just melted. 

2. Season brisket with 2 tablespoons salt and 1 teaspoon pepper. Layer 2 large sheets of heavy-duty aluminum foil in a large roasting pan, overlapping slightly to cover the bottom of the pan and letting the foil extend 8 inches past both ends. Repeat with 2 additional sheets of foil placed crosswise. Top with a sheet of parchment paper. Spread about a quarter of the Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade sauce on the center of the parchment, and place brisket, fat side up, on top. Spread the remaining Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade sauce over top of the brisket, top with another sheet of parchment, and wrap foil tightly around the beef. Crimp to seal. Place roasting pan on a baking sheet, and braise brisket in a preheated oven until fork-tender, 3 hours to 3 hours and 30 minutes. Uncover and let cool completely, about 1 hour and 30 minutes. Cover and refrigerate for at least 8 hours or up to 2 days.

3. Preheat oven to 325F. Uncover the brisket, and discard any fat that has solidified on the surface of the brisket and pan drippings. Transfer brisket to a carving board, and slice against the grain. Arrange brisket slices in an ovenproof serving dish, and spoon any extra Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade sauce over top. Cover and bake in a preheated oven until heated through, 45 minutes to 1 hour. 

Make Ahead: The unsliced braised brisket can be refrigerated for up to 2 days. Slice and heat before serving. 

Suggested Pairing: Rich, full-bodied Zinfandel.

Cranberry and Apple Stuffed Pork

Saturday, October 28, 2023

Roasted pork loin filled with apple and cranberry stuffing and glazed with Champagne Jelly and Cranberry, Apple, and Orange Jelly

Makes: 6 servings, Active Time: 20 minutes, Total Time: 1 hour

Ingredients:

• 1 small Granny Smith apple, grated

• ½ cup plain panko bread crumbs

• ¼ cup chopped pecans

• ¼ cup sweetened dried cranberries, chopped

• 3 tablespoons Champagne Jelly, divided

• 3 tablespoons Cranberry, Apple, and Orange Jelly, divided

• 2½ teaspoons mix of rosemary, thyme, garlic, and black pepper

• 1¾ pounds boneless pork loin roast

• 1 (4-ounce) package of soft goat cheese, softened

• Kitchen string

Directions:

1. Preheat oven to 425°F. In a medium bowl, combine the first 4 ingredients, 1½ tablespoons Champagne Jelly, 1½ tablespoons Cranberry, Apple, and Orange Jelly, salt, and 1½ tea of the spice mix. Stir to combine. Set aside.

2. Butterfly (see below) pork loin and pound to ½-inch thick. Salt and pepper on both sides of the pork. Spread goat cheese over the inside of the pork. Top with filling. Roll up pork and tie it with kitchen string.

3. Place roast, seam-side-down, in a foil-lined and greased large-rimmed baking pan. In a small microwave-safe dish, microwave the remaining 1½ tablespoons of Champagne Jelly and Cranberry, Apple, and Orange Jelly on HIGH for 20-30 seconds. Stir in the remaining 1 teaspoon of the spice mix. Brush all over the outside of the roast.

4. Bake for 25-30 minutes or until the internal temperature of the pork reaches 145°F on an instant-read food thermometer. Remove from oven. Cover and let stand for 5-10 minutes before slicing.

Make Ahead & Freeze: Prepare through step 2. Place in a gallon freezer bag. Place the remaining Champagne Jelly, Cranberry, Apple, and Orange Jelly, and the spice mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label, and freeze. Thaw completely. Preheat oven to 425°F and continue with step 3.

To Butterfly Roast:

1. Holding a large sharp knife parallel to the cutting board, make a horizontal slice lengthwise about ⅓ of the way up the roast, stopping about 1 inch from the other side. Open the flap, like a book.

2. Make another horizontal cut into the thicker side of the roast level with the first cut and stop about 1 inch from the edge. Open that flap to create a flat piece of meat.

3. Using a meat mallet, pound to an even thickness.

Paleo Pumpkin Waffles

Friday, October 20, 2023

Total: 30 min, Active: 20 min, Yield: 4 servings

Satisfy your paleo cravings with these wholesome waffles, naturally sweetened with Pumpkin Butter, and Raspberries Chipotle Jam.

Ingredients:

• 12 ounces Raspberries Chipotle Jam

• 1 cup Pumpkin Butter

• 3 tablespoons virgin coconut oil, melted and cooled slightly, plus more for the waffle iron

• 1 ½ teaspoons pure vanilla extract

• 6 large eggs, beaten

• 6 tablespoons coconut flour

• 1 teaspoon cream of tartar

• ½ teaspoon baking soda

Directions:

1. Whisk the Pumpkin Butter, coconut oil, vanilla, and eggs in a medium bowl until completely combined. Vigorously whisk in the coconut flour, cream of tartar, baking soda, and ¼ teaspoon salt until no lumps of dry flour remain.

2. Prepare a waffle iron for medium-high heat and brush both sides with coconut oil. Fill each section of the iron about ¾ths of the way full (there should still be some waffle iron showing). Cook until the waffles are golden brown and slightly crisp, 6 to 10 minutes. Keep the waffles warm in a 200-degree F oven or covered with foil on a plate; repeat with the remaining batter. Serve with Raspberries Chipotle Jam.

5-Ingredient Peanut Butter-Strawberry Ice Cream Pie

Thursday, October 5, 2023

Total: 2 hr 35 min (includes freezing time), Active: 15 min, Yield: 6 to 8 servings

Stir crispy rice cereal with some peanut butter, and boom! Instant pie crust. Pair with strawberry ice cream to mimic your fave grade-school sandwich, or try any other tasty PB partner, like chocolate or vanilla.

Ingredients:

• 2 cups strawberry ice cream

• ¾ cup smooth peanut butter

• 2 ½ cups crispy rice cereal

• 6 strawberries, hulled and quartered or sliced

• 1 cup Strawberry Margarita Preserves 

Directions:

1. Let the ice cream sit at room temperature to soften for about 20 minutes.

2. Meanwhile, put ½ cup of the peanut butter in a medium microwave-safe bowl and heat for 30-second increments, stirring after each, until warm and very loose, about 2 minutes. Add the cereal and stir and toss until combined. Transfer to a 9-inch pie plate and press into an even layer along the bottom and up the sides, using the flat bottom of a measuring cup to help. (The mixture will still be a bit crumbly.)

3. Scoop the ice cream into the peanut butter crust and smooth it out into an even layer. Heat the remaining ¼ cup peanut butter in the microwave until warm and loose, about 1 minute. Dip a fork into the peanut butter and drizzle it over the pie. Loosely cover with plastic wrap and freeze until set, at least 2 hours or up to overnight. Microwave the Strawberry Margarita Preserves until warm and loose, about 1 minute. Glaze the strawberries and decorate with a ring of strawberries before serving.

Mini Black-Bottom Cheesecakes

Wednesday, September 20, 2023

Active Time: 20 mins, Total Time: 45 mins, Yield: 12 tarts

Ingredients:

• Vegetable oil spray

• 24 plain chocolate wafer cookies, preferably Nabisco

• 3 tablespoons unsalted butter, melted

• 8 ounces cream cheese, at room temperature

• ¼ cup sugar

• 2/3 cup fromage blanc (6 ounces), at room temperature

• 2 large eggs

• 2 teaspoons pure vanilla extract

• ¼ cup Raspberry Chipotle Jam, warmed

Directions:

1. Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on.

2. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.

3. Pour the cheesecake batter into the baking cups, filling them three-quarters full.

4. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed Raspberry Chipotle Jam on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.

5. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve.

Make Ahead: The mini black-bottom cheesecakes can be refrigerated for up to 4 days.

Notes: Instead of Fromage Blanc Crème fraîche, goat cheese, lebneh or quark.

Suggested Pairing: A lightly sweet Champagne.

Runny Strawberry Pound Cake

Tuesday, September 12, 2023

Ingredients:

• Ingredients:

• 8.8 oz / 250 g unsalted butter, room temperature

• 8.8 oz / 250 g / 1 cup + 3 tbsp white granulated sugar

• 5 eggs, large, room temperature

• 8.8 oz / 250 g / 2 cups of all-purpose flour

• 1 tsp baking powder

• ½ tea salt

• 1 tbsp pure vanilla extract

• Strawberry Margarita Preserves

Directions:

1. Preheat your oven to 350 F

2. Prepare a mini cake pan by greasing it and then lightly coating it with flour.

3. Into a mixing bowl, add 250 g of room-temperature unsalted butter and 250 g of white granulated sugar. Mix on medium speed until fluffy and the color turns light and creamy.

4. With the mixer on medium-low speed, add 5 eggs, one at a time, and beat well after each addition. The mixture might look a little curdled after adding eggs, but it will all come together into a smooth batter once you add the flour.

5. Mix 250 g of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.

6. On low speed, slowly add the dry flour mixture to the wet butter and egg mixture until you have a smooth batter without lumps. Do not overmix the batter.

7. Add one tablespoon of vanilla extract and mix for a minute.

8. Pour the batter about a quarter of the way into the baking mold.

9. Add the Strawberry Margarita Preserves.

10. Add more batter to cover the Strawberry Margarita Preserves and fill the mold about three-quarters full.

11. Repeat the same in each of the cake molds until the batter is used.

12. Bake the cake until golden brown, about 40 to 50 minutes.

13. Once baked, cool the cakes in the mold for about 10 minutes then remove and line them on a wire rack.

Blackberry Icebox Cake

Monday, September 4, 2023

Total: 30 min, Active: 30 min, Yield: 8 to 10 servings 

Ingredients:

• One 16-ounce frozen pound cake, thawed

• 1 tablespoon salted butter

• 1 1/2 cups blackberries, halved, plus whole blackberries for garnish 

• 3 tablespoons blackberry jam 

• Zest of 1 lemon plus juice of 1/2

• 1 1/2 cups heavy cream 

• 2 tablespoons powdered sugar 

• Fresh mint sprigs, for garnish 

Directions:

1. Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.

2. Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.

3. Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.

4. Mix together the blackberries, blackberry jam, lemon zest, and juice in a bowl. Set aside.

5. Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.

6. Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.

7. To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries, and a sprig of mint, then slice and serve.

Jam Shortbread

Sunday, August 27, 2023

Total: 1 hr, Prep: 20 min, Cook: 40 min, Yield: 6 servings

Ingredients:

• 1 ½ cups all-purpose flour

• 1/3 cup sugar

• Pinch of salt

• 10 tablespoons unsalted butter, at room temperature

• 6 tablespoons of preserves (any flavor)

Directions:

1. Preheat the oven to 375 degrees F. Line an 8-inch-square baking dish with aluminum foil, leaving an overhang. Whisk the flour, sugar, and salt in a bowl. Work in the butter with your fingers to make a crumbly dough.

2. Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.

3. Bake the crust for 15 minutes. Spread the preserves on top, leaving a ½-inch border; crumble the reserved dough on top. Return to the oven and bake until the edges are golden brown, 25 more minutes. Let cool for 20 minutes, then lift out of the pan and cut into squares.

Jam Galettes

Saturday, August 19, 2023

Total: 15 min, Prep: 5 min, Cook: 10 min

Ingredients:

• Pie 

• Dough 

• Jam 

• Egg 

• Almonds

Directions:

Cut four 4-inch rounds from 1 piece of refrigerated pie dough. Spread 1 tablespoon jam in the center of each, leaving a 3/4-inch border around the edge. Brush the dough with beaten egg and crimp the edges. Sprinkle with sliced almonds. Bake at 450 degrees F, 10 minutes.

Jam Pockets

Friday, August 11, 2023

Total: 25 min, Prep: 5 min, Cook: 20 min, Yield: 4

Ingredients:

• Pizza dough

• Cream Cheese

• Jam

• Egg

• Sugar

Directions:

Roll out refrigerated pizza dough to 1/4-inch. Cut into 3-inch rounds. Dollop with cream cheese and jam. Brush the edges with the beaten egg, fold in half, and press to seal. Brush with egg and sprinkle with sugar. Poke a hole in each; bake for 20 minutes at 400 degrees F.

Cherry & Nutella Stuffed Hawaiian Roll French Toast

Thursday, August 3, 2023

Total: 30 min, Yield: 6 servings

Classic French toast meets the sweetness of Hawaiian rolls in this decadent recipe inspired by the flavors of a Black Forest cake. We stuff the rolls with Cherry Scotch Bonnet Jelly, then take it up a notch with a generous drizzle of chocolate hazelnut spread and more cherries on top. It’s like having dessert for breakfast!

Ingredients:

• ¼ cup whole milk

• 1 teaspoon ground cinnamon

• 1 teaspoon pure vanilla extract

• ¼ teaspoon kosher salt

• 4 large eggs

• 12 Hawaiian rolls

• About ¾ cup Cherry Scotch Bonnet Jelly,

• 2 tablespoons unsalted butter

• ¼ cup chocolate-hazelnut spread, such as Nutella

• 1 teaspoon confectioners’ sugar

Directions:

1. Whisk the milk, cinnamon, vanilla, salt, and eggs in a large bowl.

2. Using the end of a teaspoon, poke a hole in one of the flat sides of a Hawaiian roll, being careful not to poke all the way through the bread. Twist the spoon around a few times to make a well. Spoon a heaping teaspoon of the Cherry Scotch Bonnet Jelly, into the hole and use the teaspoon to help press in the cherries so they don't fall out. Repeat with the remaining Hawaiian rolls and Cherry Scotch Bonnet Jelly,.

3. Melt 1 tablespoon butter in a large nonstick skillet over medium-low heat. Dunk 6 of the stuffed rolls into the egg mixture. Shake off the excess egg and add the rolls to the skillet. Sear until golden brown on one side, 2 to 3 minutes. Flip and sear on all the remaining sides until golden brown, 1 to 2 minutes per side. Remove to a serving plate, wipe the skillet clean, and return it to the burner. Repeat with the remaining 1 tablespoon of butter and 6 stuffed rolls.

4. Microwave the chocolate-hazelnut spread in a small microwave-safe bowl until melted and drizzly, about 30 seconds.

5. Drizzle the chocolate hazelnut spread over the French toast, top with additional Cherry Scotch Bonnet Jelly,, and dust with the confectioners’ sugar.

Why is sugar needed to make preserves?

Wednesday, July 26, 2023

~1 minute reading time

Apart from adding sweetness, sugar helps prevent bacteria from growing in the preserves and it also aids in the gelling. Sugar holds onto the water molecules and lowers the water activity (the amount of water in food) which makes it harder for microorganisms to grow. Sugar is what makes it shelf stable for so long. For example, strawberries are 90% water, so they need equal parts of fruit to sugar. The sugar draws the water out of the fruit and forms a chemical bond preventing anything else from reacting and bonding to the water. The sugar dissolves in the juices the fruit releases when the heat breaks down its cell walls. As it’s boiling, the sugar concentration is increasing and it becomes thicker. If there is too much water the pectin can’t form a strong enough gel and the jam becomes runny. The sugar also helps to cover the sour taste of the citric acid found in the lemon juice which is necessary for the pectin strands to form chains to gel into a network. Although with too much sugar your jelly will crystalize and the fruit will become hard.

Bacon, Cheese, and Chive Buns

Tuesday, July 18, 2023

Total: 8 hr (includes resting, rising, chilling, and cooling times), Active: 45 min, Yield: 12 buns

These bacon-filled savory rolls are perfect for brunch. They can be baked a day ahead, refrigerated, and reheated.

Ingredients:

Dough:

• ½ cup whole milk

• 2 ¼ teaspoons active dry yeast (one ¼-ounce package)

• 2 tablespoons sugar

• 4 tablespoons unsalted butter, melted, plus more for the bowl and plastic wrap

• 1 large egg yolk

• 2 ¾ cups all-purpose flour, plus more for the work surface

• 1 teaspoon kosher salt

Filling:

• 5 oz of Bourbon Bacon Jam

• 2 tablespoons all-purpose flour

• ¾ cup milk

• 1 large egg yolk

• 1 cup shredded Cheddar

• 2 tablespoons chopped fresh chives

• Kosher salt and freshly ground black pepper

• 2 tablespoons unsalted butter, at room temperature, for the pan

Topping:

• 4 tablespoons unsalted butter, at room temperature

• 2 tablespoons chopped fresh chives

• 2 tablespoons grated Parmesan

Directions:

1. For the dough: Warm the milk and 1/2 cup water in a medium saucepan over low heat until it is about 100 degrees F (but no more than 110 degrees F). Remove the saucepan from the heat, and sprinkle the yeast over the liquid. Sprinkle a pinch of the sugar over the top, and set aside without stirring until foamy, about 5 minutes. Then whisk in the butter and egg yolk.

2. Whisk together the flour, remaining sugar, and salt in a large bowl. Make a well in the center, and stir in the yeast mixture with a wooden spoon until you have a thick and slightly sticky dough. Turn the dough onto a floured work surface, and knead until soft and elastic, about 6 minutes. Shape the dough into a ball.

3. Brush the inside of a large bowl with butter. Add the dough ball, turning to coat lightly. Cover the bowl with plastic wrap, trace a circle the size of the dough ball on the plastic, and note the time. Let the dough rise in a warm place until doubled in size, about 1 hour 30 minutes.

4. Turn the dough out of the bowl, and knead briefly to release excess air; re-form it into a ball, and return it to the bowl. Lightly butter a large piece of plastic wrap, and lay it on the dough. Cover the entire bowl tightly with the rest of the plastic, and refrigerate for 4 hours or overnight to let the dough proof.

5. For the filling: Heat up the Bourbon Bacon Jam and mix it with the cheddar and chives then stir to combine. Let cool completely.

6. To fill and form the buns: Butter a 9-by-13-inch baking pan with 2 tablespoons of softened butter. Turn the dough onto a floured work surface, and press it flat. Roll it into a 10-by-18-inch rectangle, with a long edge facing you. Spread the Bourbon Bacon Jam filling evenly over the dough, leaving a 1-inch border on the side opposite you. Starting from the side facing you, roll the dough up into a tight roll. Lightly brush the 1-inch border with water, and continue rolling to seal the roll. Fold the ends in just a bit, and if any spots look thicker than others, even out the roll with your hands.

7. Cut the roll every 1 ½ inches with a serrated knife, to make 12 buns. Place the buns cut-side down (except for the end pieces) in the prepared pan, spacing them 1 inch apart. Cover the buns loosely with plastic wrap, and set aside in a warm place to rise until the buns double in size, leaving no gaps in between, 1 hour 30 minutes to 2 hours.

8. For the topping: Stir the butter, chives, and Parmesan in a small bowl; set aside.

9. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Bake the buns until they're golden brown and the tops spring back when pressed lightly, 25 to 30 minutes. Spread the topping evenly over the buns, and return them to the oven for 5 minutes more. Let them cool in the pan for 10 minutes before serving.

Pineapple-Berry Dehydrator Fruit Leather

Monday, July 10, 2023

Total: 12 hr 10 min, Active: 10 min, Yield: 6 servings

Skip the snack aisle and make chewy homemade fruit leather in your dehydrator. Berry and pineapple purees are swirled together and dried to make a pretty marbled fruit leather with no added sugar.

Ingredients:

• 1 cup raspberries

• 1 cup strawberries, hulled

• 1 cup Maple Bourbon Apple Butter

• 1 cup 1-inch cubes of fresh pineapple

• Special equipment: a dehydrator with a non-perforated insert

Directions:

1. Combine the raspberries, strawberries, and ½ cup of Maple Bourbon Apple Butter in a blender and blend until very smooth. Strain through a fine mesh sieve and transfer to a medium bowl or measuring cup.

2. Combine the pineapple and remaining ½ cup of Maple Bourbon Apple Butter in the blender and blend until very smooth.

3. Put one nonperforated dehydrator insert on a work surface. Pour the pineapple puree onto the insert in random dots. Pour the berry puree onto the insert to fill the remaining space, making sure not to overlap too much with the pineapple (it will create thicker layers that won't dry properly). Gently shake the insert to evenly spread the puree all the way to the sides. Use a spoon or offset spatula to thin out any thick spots.

4. Place the insert in a dehydrator and dry according to the manufacturer's instructions at 125 degrees F until the fruit puree is dry to the touch, matte, and no longer shiny, about 12 hours (times may vary depending on the machine). Test with your fingers to make sure it is dry all over. Let cool at room temperature for 5 minutes. Use a butter knife to loosen the fruit leather from the insert and slowly peel it away.

5. Cut or tear the leather into pieces and store it in an airtight container for up to a week.

Peach Bánh Mì

Sunday, July 2, 2023

Grab your favorite baguette for our twist on a Vietnamese staple. This Bánh Mì is bursting with savory ingredients and our Peach Preserves adds the perfect touch of sweetness without too much sugar! Make a big batch for making the best lunch sandwiches and salads all week long, the pickled radish and carrot will get better as the week goes on!

Serving Size: 4 sandwiches

Ingredients:

• 1 lb pork tenderloin

• 6 Tbsp hoisin sauce

• 6 Tbsp rice wine vinegar, divided

• 1 medium carrot, thinly sliced

• 1 medium radish, thinly sliced

• 1 tsp Kosher salt

• 2 Tbsp olive oil

• Fresh baguette, sliced in half lengthwise

• Mayonnaise

• Fresh cilantro

• 6 Tbsp Peach Preserves

Directions:

1. Slice raw tenderloin as thinly as possible

2. Mix together hoisin sauce, 3 tablespoons of rice vinegar, and Peach Preserves

3. Transfer pork to a bowl, add half of the marinade, and mix until well combined (optional: marinate in the refrigerator overnight)

4. In a separate bowl, toss carrots and radishes with the remaining vinegar and salt and let sit at room temperature to pickle

5. In a large, cast-iron skillet, heat oil on medium-high and add marinated pork. Cook without stirring for 4 minutes, then stir and continue to cook until done

6. Optional: toast the baguette until golden brown in the oven

7. Spread mayonnaise on baguette, add pork to bottom baguette slice, top pork with remaining marinade, then place pickled veggies and cilantro on pork

8. Place the top baguette slice on the sandwich and enjoy!

Carolina Gold BBQ Sauce

Saturday, June 24, 2023

Prep Time: 5 minutes, Cook Time: 5 minutes, Total Time: 10 minutes, Servings: 1.5 cups

Tangy, peppery, and loaded with a punch of flavor, Carolina Gold BBQ Sauce will take anything you slather it on to a whole new level!  With a beautiful golden color from mustard and a slight sweetness from brown sugar and honey, this sauce takes only 10 minutes to make.

Ingredients:

• 1 cup yellow mustard

• 2 tablespoons honey

• ¼ cup brown sugar

• ¼ cup apple cider vinegar

• ½ teaspoon fresh cracked pepper

• 1 tablespoon Worcestershire sauce

• 2 tablespoons Garlic Jelly

• 2 tablespoons Sweet & Spicy Double Onion Marmalade

• pinch of salt

• 2 tablespoons Habanero Jelly (optional)

Directions:

1. To a small pot over medium-high heat, whisk all ingredients together and bring to a boil. Reduce heat and let the sauce simmer for 5 minutes stirring occasionally.

2. Remove the sauce from the stove and let it cool. Serve immediately or store in an airtight container in the refrigerator until ready to use

Watermelon Salad with Mint and Lime

Friday, June 16, 2023

Total Time: 30 mins, Yield: 8

Ingredients:

• 8 cups seedless watermelon chunks (1 inch), from a 6-pound melon

• ¼ cup fresh lime juice

• ¼ Watermelon Jam or for a very spicy treat ¼ Watermelon Jalapeño Jam

• Pinch of cayenne pepper

• ½ cup mint leaves, torn

• Salt

• Optional splashes of rum

Directions:

In a large bowl, toss the watermelon with the lime juice, Watermelon Jam, and cayenne. Fold in the mint leaves, season with salt, and serve.

Make Ahead: The watermelon salad can be refrigerated overnight. Fold in the torn mint leaves just before serving.

Grilled Lemon Pound Cake with Peaches & Cream

Thursday, June 8, 2023

Active Time: 30 mins, Total Time: 5 hrs, Yield: 10

Ingredients: 

• 2 cups cake flour

• ¼ cup finely grated lemon zest (from 3 lemons)

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2 sticks unsalted butter, at room temperature

• 2 cups sugar

• 6 large eggs, at room temperature

• ¼ cup whole milk

• ¼ cup fresh lemon juice

• 1 teaspoon pure vanilla extract

• ¼ cup Peach Preserves

• Vegetable oil, for brushing

• 4 large peaches, sliced into ½-inch wedges

• Lightly sweetened whipped cream

Directions:

1. Preheat the oven to 325°. Spray a 9 ½ by-5-inch loaf pan with nonstick cooking spray. In a medium bowl, whisk the cake flour with the lemon zest, baking powder and salt.

2. In a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium speed until pale and fluffy, about 2 minutes. Scrape down the side of the bowl. Add the eggs one at a time, beating well between additions. At low speed, beat in the flour mixture just until incorporated. Beat in 1/8 cup of the Peach Preserves, the milk, lemon juice, and vanilla, scraping down the side of the bowl as necessary.

3. Scrape the batter into the prepared pan and bake for about 1 hour and 30 minutes, until the cake is golden and a toothpick inserted in the center comes out clean. Transfer the pan to a rack and let the cake cool for 20 minutes. Unmold the cake and let cool completely, about 3 hours.

4. Light a grill. Using a serrated knife, cut the pound cake into 10 slices. Lightly oil the grate and grill the slices over moderate heat, turning once, until toasted, about 2 minutes. Transfer to plates. Lightly oil the grate again. Grill the peaches over moderately high heat until lightly browned and tender, about 2 minutes. Spoon the peaches over the cake, top with Peach Preserves, dollop with whipped cream, and serve.

Icy Lemon-Ginger Vodka Cocktails

Wednesday, May 31, 2023

Total Time: 20 mins, Yield: 8 drinks 

These slushy, potent cocktails are easy to make in batches. They're also ideal for parties because most of the preparation can be done in advance. 

Ingredients: 

• ½ cup of Ginger Zucchini Marmalade

• 2 cups water

• Finely grated zest of 1 lemon

• 1 cup fresh lemon juice

• 8 cups crushed ice

• 2 cups vodka

• 8 mint sprigs, for garnish

Directions:

1. In a small saucepan, combine the Ginger Zucchini Marmalade with the water and melt over moderate heat. Transfer to a blender and puree. Strain the syrup into a large, shallow glass dish. Stir in the lemon zest and juice. Cover and freeze the lemon-Ginger Zucchini Marmalade syrup until firm, at least 4 hours.

2. Let the frozen lemon-Ginger Zucchini Marmalade mixture stand at room temperature for 5 minutes. Chop the mixture into large pieces. Put half of the pieces in a blender, add 4 cups of crushed ice and 1 cup of vodka, and blend until slushy. Pour the vodka cocktail into 4 glasses, garnish each with a mint sprig, and serve. Repeat with the remaining frozen lemon mixture, ice, vodka, and mint sprigs. Serve at once.

Make Ahead: The lemon-Ginger Zucchini Marmalade mixture can be frozen for up to 1 week.