Recipes & Ideas
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:
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.
Preheat oven to 350ºF.
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.
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.
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:
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.
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.
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).
While roasting, occasionally baste the ribeye with any pan drippings, or use beef broth if more liquid is needed.
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:
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.
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.
Meanwhile, whip the heavy cream and nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.
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.
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.
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:
Heat the coconut oil in a large heavy-bottomed pan on high heat.
Add the chopped butternut squash, celeriac, and carrots. Cook for around 5 minutes until the vegetables are lightly caramelized. Set aside.
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.
Add the butternut squash, celeriac, and carrots back to the pan and stir to mix. Add the liquid stock and bring to the boil.
Add 2 tablespoons of Apple Chutney. Simmer for a further 30 minutes.
Blend with a stick blender until a creamy consistency.
Add the chopped parsley and stir through the soup.
To make the croutons, slice the sourdough bread into squares. Butter both sides.
Bring a non-stick pan up to high heat and fry the croutons for a minute on each side
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:
Combine the Mai Tai Preserves, sesame oil, and lime juice in a bowl.
Add the shrimp, stirring well to ensure they are well coated.
Leave to marinade for at least half an hour
Skewer the shrimp—around 4 per skewer stick
Grill or BBQ for 2 minutes on each side, basting halfway through with any leftover marinade
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:
In a shallow bowl, combine the chicory leaves, and apple slices.
Sprinkle the chopped hazelnuts & Stilton over the chicory and apples.
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:
Add a few tbsps plain flour to a shallow dish and season with salt and pepper.
Coat the venison pieces in the seasoned flour, and set aside.
Heat olive oil in a heavy casserole pan and fry the pieces of meat in batches - allowing the meat to caramelize.
Next, fry the pancetta and set aside.
Deglaze the pan with a splash of red wine and set the liquid aside.
Add more olive oil to the pan (medium heat) and add the onions. Soften until translucent.
Then add the celery the carrots and allow to sweat a little.
Add the dried spices.
The tomatoes and tomato purée, and then the pieces of cooked venison.
Combine all together before adding the Cranberry Marmalade, red wine, stock, and the bouquet of herbs and stir again. Bring up to the boil.
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.
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:
Heat the olive oil on medium-high heat in a large frying pan before adding the garlic, onions, and sliced vegetables.
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.
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:
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.
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.
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.
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.
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:
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.
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.
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.
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:
Beat the butter and sugar with an electric whisk until soft and fluffy.
Add the eggs and orange zest and mix these in before adding baking powder and flour. Mix until combined.
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.
Once cooked, leave to cool completely on a wire rack.
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.
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:
Blend the chopped lime leaves with the rest of the curry paste ingredients in a food processor.
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.
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.
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:
To make the topping, simply mix all the ingredients in a large mixing bowl and set aside.
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.
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.
Add the mustard, grated Cheddar, and Parmesan and mix until incorporated with the sauce. Season with salt and black pepper to taste.
Transfer the cooked pasta to the saucepan and stir well to coat thoroughly.
Transfer the cheesy pasta to an ovenproof dish, pouring over any remaining sauce.
Add dollops of the Curried Tomato Marmalade and then scatter the torn pieces of mozzarella over the top of that.
Scatter the breadcrumb topping over the top of the dish before arranging the slices of tomato.
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.
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:
Heat the olive oil in a large non-stick stock pot or soup pot on medium-high heat on the stove.
Add the chopped onions, cumin, chilli flakes, and ground coriander and sweat the onions for a few minutes until translucent.
Add the chopped pumpkin and allow to cook for 4 - 5 minutes.
Add the Apple Hot Pepper Jelly and stir in well to mix.
Add the vegetable stock and bring it up to a boil, before reducing to a simmer and cooking for a further 15 minutes.
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).
Before serving, stir in the cream and season with salt and pepper to taste.
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:
Layer the natural yoghurt, granola, and Tutti Frutti Bramble Jam in a glass, jar, or shallow bowl.
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:
Add all ingredients to a Boston cocktail shaker.
Shake with ice for 30 seconds.
Strain into martini glasses to serve.
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:
Sieve flour into a bowl and season with salt and pepper.
Make a well in the middle and break in the eggs. Whisk the eggs slowly into the flour.
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.
Preheat the oven to 400F / 350F Fan.
Brown and part-cook the sausages in a little oil in a non-stick pan on the stove.
Add 3 tablespoons of olive oil into a large oven-proof dish or roasting tin and place into the preheated oven for 5 minutes.
Carefully remove the roasting tin from the oven, and evenly place the part-cooked sausages. Finish by pouring the batter mixture over the sausages.
Cook in the oven for 10 minutes. Remove and add several spoonfuls of Sweet and Spicy Double Onion Marmalade across the part-cooked batter.
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.
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.
Return to the oven and cook for a further 20–25 minutes, or until the batter has risen and is golden brown all over.
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:
Place the salmon fillets on a flat plate.
In a cup, combine and stir together the Orange Cinnamon Marmalade, traditional English mustard, and 2 tbsp. of olive oil.
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.
Cook the potatoes, according to preference. Drain and set aside.
Steam or boil the broccolini for approx. 3 minutes. Drain and set aside.
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.
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:
Carefully crack the egg into a bowl.
Add the flour, and then the milk, and the salt.
Whisk with a balloon whisk until a smooth batter. Set Aside.
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.
Add the cream to the melted chocolate and slowly combine. Transfer to a heat-proof pouring jug.
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.
Make the crepes one at a time, and set them aside on a plate.
Warm through the Raspberry Chipotle Preserves in a non-stick pan.
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:
Prepare the fruit and combine it in a large serving bowl
Combine and stir the ingredients for the drizzle dressing in a mug.
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:
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.
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.
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.
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.
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:
Butter each of the two slices of bread on one side.
Spread a generous dollop of Cranberry Marmalade to the inside of one slice.
Heat a griddle pan to high heat.
Add the cheese and assemble the sandwich with the butter facing out on both sides.
Add to the pan and cook on high heat for 1 minute on each side.
Turn the heat down to medium level and toast each side evenly until the cheese melts.
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:
Heat the oven to 400F / 350F Fan.
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.
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.
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.
Prick the pastry with a fork, leaving a 2cm border, and then place in the oven to blind bake for 8-10 minutes.
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.
Return to the oven and cook for a further 10-12 minutes, until the pastry is golden and the cheese has begun to melt.
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:
Add the Scotch Bonnet Cherry Preserves, vodka, cherry juice, and cranberry juice into a large pitcher.
Stir well with a bar spoon to mix. Fill with a generous handful of ice cubes and top up with soda water.
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:
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.
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.
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:
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.
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:
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.
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.
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:
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.
Once cooked, drain and allow to cool completely.
In a bowl, mix the remaining ingredients and carefully stir in the potatoes.
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:
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.
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.
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.
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:
Heat the oven to 400F / 350F Fan.
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.
Grease a 12-hole muffin tin (or mini loaf tin, if you prefer).
Combine the flour, baking powder, baking soda, and cumin in a bowl—season with black pepper.
In a separate bowl, whisk together the eggs, buttermilk, and oil.
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.
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.
Bake for 22 minutes until golden brown and baked through.
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:
Heat the oven to 320F / 285F Fan.
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.
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.
Transfer the pork to an oven-proof dish and pour over the sauce.
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.
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.
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.
The meat can be prepared in advance and reheated before serving, with a little tap water, or reserved cooking liquids.
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:
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.
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.
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.
Remove from the oven and place on a wire rack and allow to cool for ten minutes before removing the cake from the tin.
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:
Line a 2lb loaf tin with cling film, leaving an overhang on all sides.
In a large bowl, use an electric hand mixer to beat the yoghurt, icing sugar, and lemon zest together until well combined.
Reduce to a slower speed and gradually add the double cream. Increase speed as it thickens, mixing until medium peaks have formed.
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.
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.
Spread ½ jar of the blueberry preserves on top, then carefully spread another layer of the yoghurt mixture.
Spread a thin layer of the lemon curd on top of this.
Spoon a third of the remaining yoghurt mixture over this and top with another layer of biscuits.
Repeat the layering process until the tin is full allowing space to finish with a layer of yoghurt mixture and then finally, the biscuits.
Cover with cling film and freeze for a minimum of 6 hours.
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.
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:
Combine water, sugar, and rosemary leaves in a small saucepan.
Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute.
Remove from heat and let syrup steep, for about 30 minutes.
Pour the syrup into a sterilized glass jar through a sieve to remove the rosemary leaves.
Leave to cool before using.
Add one tablespoon of Peach Preserves and 25ml of rosemary simple syrup to a Champagne flute.
Carefully top up with sparkling wine, and gently stir with a bar spoon to mix.
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:
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.
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.
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.
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:
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.
Prepare the tomatoes, cucumber, radish, pepper, lettuce, and red onion, chopping them all to the preferred size for the salad.
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.
Assemble the salad with freshly chopped vegetables, cilantro, mint, flat-leaf parsley, and broken bread pieces.
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:
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.
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.
Halve the sandwich, and then cut each half into thirds to form 6 even wedges. Or cut into batons.
To soft boil the egg, add the egg to boiling water. Cook for 6 minutes, remove and ice.
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:
Combine uncooked oatmeal, rice, cornstarch, spices, and salt in a dry blender and grind until a fine powder is achieved.
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.
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.
Cover for at least 30 minutes to allow the dough to hydrate.
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.
Top cookies with a few almond slices.
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.
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:
In a large saucepan, combine the first two ingredients to melt for 1-2 minutes.
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.
Place on ungreased baking sheets. Bake at 375° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool.
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:
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.
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.
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.
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:
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.
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.
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.
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.
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:
Add cranberries, sugar, Stone Fruit Jelly, and water to a large saucepan.
Heat a saucepan over medium-high heat until boiling.
The mixture will begin to bubble and get frothy as it heats and you may hear the cranberries sizzling and popping.
Continue to boil for 5 minutes, stirring constantly until the berries are popped open and the mixture begins to darken.
Remove from heat and stir in pecans.
Let set to cool from stove and then refrigerate until completely cooled.
Gently press a spoon in the center of the cream cheese to create a divot.
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:
Preheat oven to 350°F
Place the phyllo cups in a mini muffin tin.
Fill each cup with about 1/2 teaspoon of brie.
Bake for 10 minutes, until cups are golden and cheese is melted.
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:
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).
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.
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:
Preheat oven to 325F. Combine Cranberry, Orange, and Apple Preserves and Sweet and Spicy Double Onion Marmalade in a medium saucepan until just melted.
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.
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:
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.
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.
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.
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:
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.
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.
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:
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.
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:
Let the ice cream sit at room temperature to soften for about 20 minutes.
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.)
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:
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.
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.
Pour the cheesecake batter into the baking cups, filling them three-quarters full.
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.
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:
Preheat your oven to 350 F
Prepare a mini cake pan by greasing it and then lightly coating it with flour.
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.
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.
Mix 250 g of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
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.
Add one tablespoon of vanilla extract and mix for a minute.
Pour the batter about a quarter of the way into the baking mold.
Add the Strawberry Margarita Preserves.
Add more batter to cover the Strawberry Margarita Preserves and fill the mold about three-quarters full.
Repeat the same in each of the cake molds until the batter is used.
Bake the cake until golden brown, about 40 to 50 minutes.
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:
Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
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.
Mix together the blackberries, blackberry jam, lemon zest, and juice in a bowl. Set aside.
Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
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.
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:
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.
Refrigerate 2 tablespoons of the dough for topping. Press the remaining dough into the baking dish; freeze until firm, about 10 minutes.
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:
Whisk the milk, cinnamon, vanilla, salt, and eggs in a large bowl.
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,.
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.
Microwave the chocolate-hazelnut spread in a small microwave-safe bowl until melted and drizzly, about 30 seconds.
Drizzle the chocolate hazelnut spread over the French toast, top with additional Cherry Scotch Bonnet Jelly,, and dust with the confectioners’ sugar.
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:
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.
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.
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.
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.
For the filling: Heat up the Bourbon Bacon Jam and mix it with the cheddar and chives then stir to combine. Let cool completely.
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.
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.
For the topping: Stir the butter, chives, and Parmesan in a small bowl; set aside.
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:
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.
Combine the pineapple and remaining ½ cup of Maple Bourbon Apple Butter in the blender and blend until very smooth.
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.
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.
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:
Slice raw tenderloin as thinly as possible
Mix together hoisin sauce, 3 tablespoons of rice vinegar, and Peach Preserves
Transfer pork to a bowl, add half of the marinade, and mix until well combined (optional: marinate in the refrigerator overnight)
In a separate bowl, toss carrots and radishes with the remaining vinegar and salt and let sit at room temperature to pickle
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
Optional: toast the baguette until golden brown in the oven
Spread mayonnaise on baguette, add pork to bottom baguette slice, top pork with remaining marinade, then place pickled veggies and cilantro on pork
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:
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.
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:
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.
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.
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.
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:
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.
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.
Eggplant Cinnamon Jam and Walnut Rugelach with Tahini Glaze
Monday, May 15, 2023
Active Time: 1 hrs 30 mins, Total Time: 6 hrs 25 mins, Yield: 36 cookies
Ingredients:
Dough
2 cups (about 8 1/2 ounces) of all-purpose flour, plus more for the work surface and hands
1/2 teaspoon fine sea salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 (8 ounces) pkg. cream cheese, softened 1 cup (8 ounces) unsalted butter, softened
Eggplant and Walnut Filling
2 cups walnuts, toasted (about 7 ounces)
2 cups Eggplant Cinnamon Jam
1 tablespoon ground cardamom
1 tablespoon grated lemon zest (from 1 lemon)
Additional Ingredients
6 tablespoons date syrup, divided (see Note)
1 large egg, beaten
3 tablespoons granulated sugar, divided
Tahini Glaze
2 tablespoons tahini (ground sesame seeds)
2 tablespoons boiling water, plus more as needed
1 tablespoon fresh lemon juice (from 1 lemon), plus more as needed
1 1/2 cups (about 6 ounces) of powdered sugar, sifted and divided
Directions:
Prepare the Dough: Whisk together flour, salt, cardamom, and cinnamon in a medium bowl; set aside. Beat cream cheese and butter with a stand mixer fitted with a paddle attachment on high speed until smooth, about 1 minute, stopping to scrape down the sides of the bowl as needed. Reduce mixer speed to low; add one-third flour mixture. Beat on low speed until the flour mixture is incorporated, about 20 seconds. Repeat the process twice with the remaining flour mixture, stopping to scrape down the sides of the bowl as needed. Increase mixer speed to medium-high, and beat until Dough is as smooth as possible, about 1 minute. If necessary, knead Dough in a bowl until it comes together.
Roll Dough into a thick log on a well-floured surface using floured hands. Cut into 3 equal pieces. Roll each piece into a ball; flatten it into a circular disk. Wrap disks separately in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.
Prepare the Eggplant Cinnamon and Walnut Filling: Process walnuts, Eggplant Cinnamon Jam, cardamom, and lemon zest in a food processor until nuts are finely chopped but not a paste, 20 to 30 seconds, stopping to scrape down sides of the bowl as needed. If needed add up to 1/2 a cup of date syrup, and process to combine, 5 to 10 seconds. Transfer to an airtight container, and refrigerate until ready to use.
Assemble the rugelach: Line 3 baking sheets with parchment paper. Working in 3 batches, remove 1 pastry disk from the refrigerator. Place the disk on a floured surface, and sprinkle the dough with flour. Roll Dough into an 11-inch round, lifting and moving Dough as you roll to prevent sticking. (It’s fine if the round is a little rough around the edges.)
Brush the Dough with 2 tablespoons of date syrup. Using a dough cutter or the back of a knife, cut the dough round into 12 equal triangles. Take one-third of the Filling out of the refrigerator. Spoon 1 tablespoon of Filling onto each triangle, spreading and leaving about an 1/8-inch border at the ends and edges of the triangle. Starting from the wide end of each triangle, roll up each piece to the point; place on a prepared baking sheet, point side down. Chill rolled cookies until firm, about 30 minutes. Meanwhile, preheat the oven to 350°F.
Lightly brush the top of each cookie with beaten egg, and sprinkle cookies evenly with 1 tablespoon of sugar. Bake in preheated oven until tops are golden and bottoms are browned, 25 to 28 minutes, rotating the baking sheet from front to back after 10 minutes of baking. Check cookie bottoms after 20 minutes of baking, and if necessary, place the baking sheet on top of another baking sheet to slow browning. Carefully transfer cookies and parchment paper to a wire rack, and let cool completely, for about 1 hour. Baked cookies may be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
Prepare the Tahini Glaze: Whisk together tahini, boiling water, lemon juice, and 3/4 cup of powdered sugar in a small bowl. Gradually whisk in the remaining 3/4 cup sugar until the glaze is very thick. (Glaze should not be runny but still thin enough to be drizzled off the tines of a fork.) Add additional boiling water or powdered sugar, 1 teaspoon at a time, as needed for desired consistency.
Using a fork, drizzle glaze evenly over cooled cookies. Let glaze dry at room temperature, for 1 to 2 hours. Store cookies in an airtight container at room temperature for up to 2 days, separating layers with wax paper or parchment paper.
Notes: If date syrup is not available, substitute 2 tablespoons honey and 2 tablespoons lemon juice.
If the dough has chilled for more than a few hours, test to see if it will crack when rolled out. If it cracks, let the dough stand for 10 to 20 minutes until it can be smoothly rolled out. Do not let the dough warm up to room temperature.
To Make Ahead: Dough and walnut Eggplant Cinnamon filling may be made 1 day ahead of time. Wrap dough in plastic wrap, and place the filling in an airtight container; store in the refrigerator. Tahini glaze can be made 1 day in advance and refrigerated in an airtight container. Let glaze come to room temperature, and stir well, adding boiling water by the teaspoon as needed for desired consistency.
13 Cheese & Preserve Pairings
Sunday, May 7, 2023
Eggplant Cinnamon Jam & Sharp Blue Cheese, Grana Cheese, or Manchego Viejo
Sweet with a bit of spice to it works best with sharp blue cheese (Roquefort, Cabrales, Gorgonzola Piccante) & mature hard cheese like Parmigiano Reggiano or Manchego Viejo.
Stone Fruit Jam & Grana Cheese or Mild Blue Cheese
Sweet & ripe flavors work great with complex & robust flavors. Parmigiano Reggiano, Pecorino Romano, & Grana Padano are all excellent options to pair with it. Blue cheese is another suitable pairing, but milder varieties like Gorgonzola Dolce, Danablu, or Blue Stilton would work best.
Bushel of Apple Jelly & Gruyere, Asiago, or Fontina
Sweet but with a noticeable tarn underline that works best with cheese that bridge the gap between mellow & sharp. Gruyere, Asiago (d’Allevo or Mezzano), or Fontina’s nutty & savory flavors with strong sweet undertones work great.
Cranberry, Apple, and Orange Marmalade & Brie, Camembert, or Chevre
Baked Brie & Camembert with cranberries is a classic at this point - & for a good reason! The tartness of cranberry goes best with mellow but robust & creamy flavors, & these French soft cheese varieties are the best examples. Chevre, the soft & young goat cheese, is another excellent option.
Scotch Bonnet Cherry Jelly & Grana Cheese, Gruyere, Asiago (Vecchio or Stravecchio), or Manchego Viejo
Cherry is another tricky option: while it’s tangy and, according to the classic formula, should be paired with mellow cheese, most cheese experts prefer pairing it with robust, sharp cheese like Parmigiano Reggiano, Pecorino Romano, & other hard, aged cheese. We’d say it’s more of a “jack of all trades” that can be used either way, but if you’re a fan of tangy flavors & aren’t really into sweeter jams, cherry is the exact balance of sweet-and-tangy to keep on hand.
Curried Tomato Marmalade & Mozzarella, Scamorza Bianca, or Provolone
Sweet but a touch sour (think sun-dried tomatoes if you’ve yet to try it) & pairs best with creamy, milky, mild cheese varieties. Mozzarella, Strachiattella, & Scamorza Bianca will all work great with a dollop of tomato jam on a slice. If you’re a fan of bolder flavors, try it with Provolone Dolce (young Provolone, aged less than three months), a cheese reminiscent of Mozzarella but richer & butterier.
Plum & Gin Preserves & Mild Blue Cheese, Smoked Scamorza, or Smoked Gouda
Sweet with a slight tartness that only adds to the flavor depth, it’s an excellent pairing for milder blue cheese varieties like Gorgonzola Dolce & Danablu, as well as smoked cheese, particularly smoked Scamorza & Gouda, highlighting the smokiness rather than overpowering it.
Citrus Marmalades (Orange, Lemon, Key Lime, & Grapefruit) & Gouda, Taleggio, or Emmental
Citrus marmalades can be somewhat more challenging to pair. You need a cheese that’s not too mellow & won’t get overpowered by the zest & tang from the citrus, but also isn’t too sharp or salty because it will just amplify the bite from the zest instead of accentuating the sweeter tones, which is the cheese’s job in this pairing. Classic rich & buttery, but not overly sharp, Gouda, Taleggio, or Emmental all work for this combo.
Blueberry Jam & Manchego (Semicurado or Curado), Stilton, or Parmigiano Reggiano
Blueberry jam is a veritable chameleon. It’s sweet but slightly tangy, has a great well-balanced flavor profile, & goes well with most moderately aged to old cheese. The best are the ones with a slight bite but not overt sharpness. Manchego aged around 4-6 months or classic Stilton are the most optimal options, but put a dollop on something sharper like Parmigiano Reggiano, & it’ll still work fine.
Strawberry Margarita Preserves & Cheddar, Gouda, or Emmental
This pairing is all about classic flavors. It’s as classic as it gets, & Cheddar, Gouda, & Emmental are as close to “classic” cheese flavor as it gets. Strawberry tends to be on the sweeter side, so I’d advise avoiding milder cheese varieties, but if you want to go a bit bolder, try it with Moliterno, Manchego, or Gruyere.
Apple Hot Pepper Jelly & Ricotta, Provolone, Mozzarella, or Cream Cheese
It’s tricky in that you need something to douse the spiciness with. So, the nigh-universal formula of “balance sweetness with robustness” doesn’t really work since the sweetness is playing second fiddle to spiciness in this case. The “go with mellow when it’s zesty & tangy” formula has a higher chance of working, but there’s a chance that the spice will “swallow” more delicate flavors like brie or Camembert will get “swallowed up.” The ideal solution, in this case, would be mild & creamy cheese like ricotta, Mozzarella, or classic cream cheese, with Provolone or Scamorza Bianca as options with flavors a tiny bit stronger.
Peach Chutney & Blue Cheese, Sharp Cheddar, or Moliterno
It’s another highly sweet option that goes well with sharp, aged cheese. Stronger blue cheese like Roquefort or Gorgonzola is an ideal pairing for this one, but if blue cheese just isn’t for you, look for savory options with a well-pronounced nuttiness like Cheddar or Moliterno.
Blackberry Jam & Camembert, Chevre, Taleggio, or Mild Blue Cheese
It’s sweet but tangy, with a bit of a bite. It’s the classic option of a jam that goes best with milder, softer cheese like Camembert or Taleggio or milder, sweeter moldy cheese like Blue Stilton.
Slow Cooker Root Beer BBQ Pork Ribs
Saturday, April 29, 2023
Serves: 4, Prep Time: 10 Minutes, Cook Time: 6 Hours, Total Time: 6 Hours, 10 Minutes
Ingredients:
3 pounds of pork side ribs (about 2 racks of ribs)
12-ounces of Root BeerJelly
2 cups prepared barbecue sauce
1 teaspoon salt
1 teaspoon pepper
Directions:
Remove silver skin from the back of the ribs. This can be done by pushing the back of a spoon just underneath it and then working it up and off the ribs with your fingers.
Sprinkle the ribs generously with salt and pepper; place them in a 6-quart slow cooker. Pour the Root BeerJelly over the top.
Cover and cook on low for 5 hours, or on high for 3 hours.
Remove ribs from the slow cooker, setting them aside on a plate. Discard liquid from the slow cooker.
Place the ribs back inside, along with the barbecue sauce. Be sure to coat the ribs in the sauce. Cook on high for another 1 hour.
Gently remove from the slow cooker and serve with sauce.
Pro tip: For charred bits that will add a smoky flavor and make it seem as though the ribs came fresh off the grill, brush the ribs with sauce and place them under the broiler for just a few minutes instead of placing them back into the slow cooker.
Pesto-and-Cheese-Stuffed Brioche Scrolls with Bacon-Tomato Jam
Friday, April 21, 2023
Ingredients:
3 ½ cups bread flour (~14 7/8 oz)
1 cup whole-wheat flour (~4 oz)
¾ cup whole milk
4 large eggs
1/3 cup packed light brown sugar
2 ¼ tea fine sea salt
1 (¼-oz) envelope of instant yeast or quick-rising yeast (such as Fleischmann’s RapidRise)
1 cup unsalted butter (8 oz), cut into ½-in pieces & chilled
Cooking spray
All-purpose flour, for dusting
1 (7-oz) jar of basil pesto (such as Rana) or 1 cup of homemade pesto
~5 oz of Curried Tomato Marmalade
~5 oz of Bourbon Bacon Jam
1 ½ oz Asiago cheese, finely shredded (~2/3 cup), plus more for garnish (optional)
1 large egg, lightly beaten
Small fresh basil leaves, for garnish
Directions:
Make the brioche dough base: Beat bread flour, whole-wheat flour, milk, & eggs with a stand mixer fitted with the dough hook attachment on low speed until a shaggy dough forms, about 1 min. Cover the bowl tightly with plastic wrap, & refrigerate for 30 mins.
Return chilled dough to bowl to stand mixer fitted with a dough hook. Add sugar, salt, & yeast to the dough, & beat on low speed until just combined, about 2 mins. Add butter, & beat until just incorporated, about 1 min. Increase mixer speed to medium-high, & beat until dough pulls away from the sides of the bowl & is glossy & elastic, 8 to 10 mins. (Dough will be very sticky.) Transfer dough to a lightly greased (with cooking spray) large bowl, & cover tightly with plastic wrap. Let rest at room temperature until slightly risen, 1 hr to 1.5 hrs. Transfer to refrigerator, & chill for at least 8 hrs or up to 16 hrs.
Line 2 rimmed baking sheets with parchment paper. Turn the brioche dough base out onto a lightly floured work surface, & roll it into a 13- x 20-in rectangle (about ¼ in thick). Spread pesto evenly over the dough, leaving a ½-in border along one short edge; sprinkle evenly with cheese. Roll the dough up toward a ½-in border to create a log (being careful not to roll too tightly); cut crosswise into about 12 (1½-in-thick) rounds, tucking ends of dough underneath each round. Arrange rounds evenly on prepared baking sheets, leaving at least 2 to 3 in between rounds. Cover loosely with lightly greased (with cooking spray) plastic wrap, & let stand at room temperature until dough is doubled in volume & soft to the touch, about 2 hrs. Preheat oven to 325°F with racks in top third & bottom third positions during the final 20 mins of the dough proofing time.
Uncover proofed scrolls, & gently brush with lightly beaten egg. Bake in preheated oven until scrolls are golden brown, 20 to 25 mins, rotating baking sheets from front to back & between the top & bottom racks halfway through baking time. Immediately top each scroll with about 1 ½ tbsp of combined Curried Tomato Marmalade & Bourbon Bacon Jam. Garnish with basil & additional Asiago cheese, if desired. Transfer scrolls to a wire rack, & let cool slightly, about 10 mins. Serve warm.
Make Ahead: Brioche dough base can be stored in the refrigerator for up to 16 hrs.
Note: Scrolls are best served warm. To reheat, warm at 300°F for 5 mins before topping with bacon jam & garnishing.
Stone Fruit and Cheese Pasteles
Thursday, April 13, 2023
Active Time: 1 hrs, Total Time: 8 hrs, Servings: 8
Ingredients:
1 cup (8 ounces) butter, softened
2 ¼ cups (300 grams) of all-purpose flour
1 ½ teaspoon kosher salt
¾ cup water
1 egg beaten, for egg wash
8 tablespoons whipped cream cheese
8 tablespoons Stone Fruit Jam
Granulated sugar, for sprinkling, optional
Directions:
Place butter on a 9x13-inch sheet of parchment paper and top with another sheet of parchment. Roll or press the butter into a rectangle about 12 by 6 inches. Place parchment-covered butter on a rimmed baking sheet and refrigerate until cold, about 1 hour.
Meanwhile, stir flour, salt, and water in a medium bowl until it forms a smooth ball, or mix in a stand mixer fitted with a dough hook. Add a few drops of water to bring the dough together if needed, or a dusting of flour if the dough is too sticky; it will vary depending on the humidity among other factors. Cover the bowl and let the dough rest for 15 minutes.
Roll dough into a 12x6-inch rectangle on a lightly floured work surface. Remove parchment paper from the butter and arrange butter in the center of the dough so the short side of the butter meets the edges of the short side of the dough. Fold flaps of dough over butter; pinch edges or smack with a rolling pin to seal butter completely. Gently roll the dough lengthwise to 12 inches long. Fold the dough into thirds, wrap it in plastic, and refrigerate. Repeat the process of rolling, folding, and refrigerating 5 more times, rolling out the dough smooth-side up. Refrigerate for 30 minutes.
Roll dough to a 12x12-inch rectangle, trimming edges if needed. Cut into 4 strips, each measuring about 3 inches across. Cut each strip crosswise into 4 equal pieces to make sixteen 3x3-inch squares. Refrigerate dough squares until ready to use. Brush the edges of 8 squares with egg wash. Place 1 tablespoon cream cheese and 1 tablespoon Stone Fruit Jam in the center of each square. Top with remaining pastry squares and press edges together. Using the tines of a fork, press the edges firmly to seal. (If fork sticks to pastry, dip tines in flour.) Using a small sharp knife, cut an X on top of each pastry. Place on a parchment paper-lined baking sheet, spacing evenly apart, cover, and refrigerate until ready to bake. Cover and refrigerate egg wash.
Preheat oven to 400°F. Brush pastries with egg wash and sprinkle with granulated sugar, if using. Bake pastries until puffed, crispy, and golden brown, about 25 minutes, rotating the baking sheet halfway through. Let cool for about 30 minutes before eating.
Champagne Glazed Ham
Wednesday, April 5, 2023
Great for Christmas or Easter, this ham is so simple to make and has a great glaze made with our Champagne Jelly.
Makes: 18 servings, Active Time: 20 minutes, Total Time: 3 hours
Ingredients:
6 pounds semi-boneless smoked ham half
5 oz of Champagne Jelly
1 tablespoon Apple Cider Jelly
Directions:
Preheat the oven to 325°F. In a greased 13x9-inch baking pan, place the ham face down. Using a knife, make 1-inch diagonal slices (about ¼-inch deep) crisscross along the ham creating a diamond pattern. Cover with foil and bake for 1½ hours.
In a microwave-safe bowl, combine Champagne Jelly and Apple Cider Jelly. Microwave on HIGH for 20-30 seconds. Remove the foil from the ham.
Baste the ham with the jelly mixture. Continue baking it uncovered for 30 minutes.
Increase the oven temperature to 400°F. Baste and continue baking for 30-45 minutes, basting every 15 minutes, or until internal temperature reaches 145°F on an instant-read food thermometer and the outside of the ham is nicely browned.
Remove from oven, cover with foil, and let stand 15-20 minutes before slices.
Cheddar Cheese Coins
Tuesday, March 28, 2023
Ingredients:
12 ounces sharp cheddar cheese, shredded (about 3 cups)
1 1/2 cups all-purpose flour (about 6 3/8 ounces)
1 tablespoon cornstarch
1 1/4 teaspoons dry mustard
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/2 cup unsalted butter (4 ounces), chilled and cut into 1/2-inch pieces
3 tablespoons water
Directions:
Process cheese, flour, cornstarch, mustard, salt, and cayenne in a food processor until the mixture is well combined and forms small beads, about 30 seconds. Add butter in 3 additions, pulsing 5 to 6 times after each addition, until the mixture is the texture of wet sand, stopping to scrape down sides as needed. With the processor running, pour 3 tablespoons of water, 1 tablespoon at a time, through the food chute, processing just until the dough comes together in a mass, 20 to 25 seconds. (Be sure to stop processing once dough forms — you can continue to knead the cheese mixture into a ball on a clean work surface if you’re unsure. It is important not to work it to death.)
Divide dough in half; roll each half into a 9- to 10-inch log on a clean work surface. Wrap logs tightly in plastic wrap. Transfer dough logs to refrigerator; chill until firm, at least 1 hour or up to 3 days.
Preheat oven to 375°F with racks in middle and lower third positions. Line 2 rimmed baking sheets with parchment paper.
Unwrap 1 dough log; slice crosswise into 1/4-inch-thick coins to yield about 30 coins, and arrange about 2 inches apart on prepared baking sheets.
Bake in preheated oven until the centers of cheese coins are set but not crisp and the edges and bottom sides of the coins are golden brown and crisp, 14 to 16 minutes, rotating baking sheets between middle and bottom racks halfway through the baking time. Remove cheese coins from the oven, and transfer them to a wire rack. Let cool completely, about 15 minutes. (Cheese coins will continue to crisp as they cool.)
Line baking sheets with fresh parchment paper, and repeat steps 4 and 5 with the remaining dough log. Serve immediately.
Make Ahead: Cheese coin logs can be wrapped tightly in plastic wrap and frozen for up to 1 month. Let thaw in the refrigerator overnight (12 hours) before slicing and baking. Baked coins may be stored in an airtight container with 1 bread slice (to help keep coins from going stale) at room temperature for up to 3 days.
Variations:
Green Chile and Cornmeal Coins:
In step 1, prepare the recipe as directed, substituting cornstarch with 2 tablespoons fine yellow cornmeal and dry mustard with 1 tablespoon Hatch green chile powder (such as Desert Provisions). When adding water to the butter mixture, add 1 teaspoon of Habanero Jelly with the first addition of water. Proceed with the recipe as directed.
Benne and Black Pepper Coins
Heat 1 tablespoon of benne seeds and 2 teaspoons of black pepper in a cast-iron skillet over medium, shaking skillet occasionally, until lightly toasted, about 2 minutes. Let cool for 5 minutes. Add seed mixture to cheese mixture with the first addition of butter in step 1.
In step 4, roll each unsliced dough log in 1/4 cup benne seeds to coat. Proceed with the recipe.
Bacon-Cheddar Cheese Coins
In step 1, reduce the salt amount to 1/2 teaspoon and add 3 to 4 tablespoons of Bourbon Bacon Jam to the cheese mixture with the first addition of butter. Proceed with the recipe as directed.
Monkey Butter Challah Fritters with Sweet Tahini Sauce
Monday, March 20, 2023
Active Time: 55 mins, Total Time: 55 mins, Servings: 12
Ingredients:
Fritters:
1 (1 pound) challah bread loaf
4 large eggs, beaten
1 3/4 cups Monkey Butter
1 cup whole milk or unsweetened nondairy milk
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Sauce:
1/2 cup tahini (ground sesame seeds)
3 to 4 tablespoons light agave syrup, as needed
2 tablespoons fresh lemon juice (from 1 lemon)
1/8 teaspoon salt
1/4 cup cold water, plus more as needed
Additional Ingredients:
4 cups vegetable oil
2 tablespoons silan (date honey) (optional)
Powdered sugar or cinnamon sugar (optional)
Warmed chocolate sauce (optional)
Directions:
Prepare the Fritters: Tear challah into 1/4-inch pieces, and place in a large bowl. Whisk together eggs, Monkey Butter, milk, sugar, cinnamon, nutmeg, vanilla, and salt in a separate large bowl. Add challah pieces, stirring until well combined. Cover with plastic wrap, and refrigerate until the bread soaks up all liquid and combines with Monkey Butter, 10 to 20 minutes.
Meanwhile, prepare the Sauce: Whisk together tahini, agave (as needed), lemon juice, and salt in a medium bowl until very smooth (mixture will seize up but loosen as you continue to stir). Whisk in water, 1 tablespoon at a time as needed, until Sauce is thick but pourable; set aside.
Pour oil into a 10-inch-wide Dutch oven or heavy pot; heat over medium-high to 350°F. Line a large baking sheet using paper towels.
While the oil is heating, stir the fritter mixture well until the ingredients are thoroughly combined. For each Fritter, roll about 1 tablespoon of batter into a ball using your hands. Press firmly together; roll again, squeezing into a firm ball, about 1 inch in diameter. Transfer to 2 large baking sheets.
Using a spider, place dough balls in hot oil. Fry 8 at a time, being careful not to overcrowd the Dutch oven, until the bottoms of the Fritters are dark golden brown, about 2 minutes total, flipping Fritters halfway through frying time using a slotted metal spoon or tongs. (Adjust heat as needed to maintain temperature and prevent burning.) Transfer the Fritters to the prepared baking sheet. Let the oil return to temperature between batches. (If desired, keep Fritters warm in a 250°F oven on an ungreased baking sheet.)
Transfer Sauce to a dish, and drizzle with silan (if using). If desired, sprinkle Fritters with powdered sugar or cinnamon sugar; serve with Sauce and, if desired, warm chocolate sauce.
Make in Advance: Fritters may be made up to 1 day in advance; store them in an airtight container in the refrigerator. Place in a 250°F oven until heated through before serving. The Sweet Tahini Sauce may be made up to 2 days in advance without silan; store in an airtight container in the refrigerator.
Orange-Cardamom Marmalade Morning Buns
Sunday, March 12, 2023
Active Time: 45 mins, Chill Time: 8 hrs, Total Time: 10 hrs 20 mins, Servings: 12
Ingredients:
Dough
3/4 cup (6 ½ ounces) whole milk
1 teaspoon honey
1 (¼-ounce) envelope of active dry yeast (about 2 ¼ teaspoons)
4 ¼ cups (about 18 ounces) of all-purpose flour, plus more for the work surface and as needed
½ cup (3 ½ ounces) granulated sugar
1 ½ teaspoons kosher salt
1 cup (8 ounces) cold unsalted butter, cut into cubes
4 large eggs, beaten
1 teaspoon vanilla extract
Cooking spray
Filling
½ cup (4 ounces) unsalted butter
½ cup (4 ounces) Orange Cinnamon Marmalade
2 teaspoons ground cardamom
Directions:
Prepare the Dough: Heat milk in a small saucepan over medium-low until just warm (105°F to 110°F), about 1 minute. Remove pan from heat; stir in honey. Stir in yeast; let stand until yeast is dissolved and mixture is foamy, about 5 minutes. Stir the mixture until no clumps remain.
Beat flour, sugar, and salt with a stand mixer fitted with a paddle attachment on low speed until combined, about 30 seconds. Add butter cubes a few at a time, beating on low speed until cubes are broken down into pea-sized pieces, about 2 minutes per addition. Remove the paddle attachment from the mixer; attach the dough hook attachment. With a stand mixer running on low speed, drizzle in milk mixture, eggs, and vanilla; beat until combined, about 1 minute. Increase mixer speed to medium; beat until a soft, smooth, shiny dough forms, 10 to 15 minutes. If Dough remains too sticky, beat in additional flour 1 tablespoon at a time.
Transfer dough to a lightly floured work surface, and shape it into a ball. Transfer dough to a bowl coated with cooking spray, and cover with plastic wrap. Refrigerate for at least 8 hours or up to 20 hours.
Prepare the Filling: Cook butter, Orange Cinnamon Marmalade, and cardamom in a small saucepan over medium, stirring often, until it is melted, about 3 minutes. Remove the pan from heat; stir the mixture until smooth. Let cool slightly, about 15 minutes.
Coat a 13- x -9-inch baking dish with cooking spray; set aside. Remove the dough from the refrigerator. Place on a lightly floured work surface, and roll into a 16- x 12-inch rectangle about 1/4 inch thick, with 1 long edge of Dough facing you.
Brush half of the Filling over the surface of the Dough. Starting with the long edge nearest to you, roll the dough up into a log, using a bench scraper to help move the Dough if necessary (Dough will be soft and somewhat sticky). Using a sharp serrated knife, cut the dough evenly into 12 pieces (about 1 1/4 inches wide). Transfer each piece of Dough to the prepared baking dish. Cover baking dish with plastic wrap, and let buns rise until puffy and almost doubled in size, 45 minutes to 1 hour. Meanwhile, preheat the oven to 375°F.
Remove plastic wrap. Transfer the buns to a preheated oven. Bake until golden brown, about 25 minutes. Remove the buns from the oven, and immediately brush the remaining Filling on top. Let buns cool to just warm, about 10 minutes. Serve.
Skewered Shrimp and Ham with Apple Jelly
Saturday, March 4, 2023
Total Time: 50 mins, Yield: 45 pieces
Ingredients:
3 tablespoons Apple Hot Pepper Jelly, heated just until melted
3 tablespoons vegetable oil, plus more for grilling
3 tablespoons fresh thyme
2 tablespoons finely chopped parsley
2 pounds large shrimp—shelled, deveined, and butterflied, tails left on
3/4 pound ham, sliced 1/2 inch thick and cut into forty-five 1-inch pieces
Salt
3/4 cup Bushel of Apple Jelly
1/4 cup apple juice
1 serrano chile, minced
Directions:
In a large bowl, combine the melted Apple Hot Pepper Jelly with the 3 tablespoons of vegetable oil and the thyme and parsley. Add the shrimp and toss well to coat. Cover with plastic wrap and refrigerate for 4 hours.
Remove the shrimp from the marinade, wiping off some of the excesses. Lay a piece of ham in the curl of a shrimp. Wrap the shrimp around the ham and secure it with a toothpick. Repeat with the remaining ham and shrimp. Season very lightly with salt.
In a medium bowl, whisk the Bushel of Apple Jelly with the apple juice and chile. Transfer half of the Bushel of Apple Jelly glaze to a small serving bowl and set aside.
Light a grill or preheat a grill pan and lightly brush with oil. Grill the shrimp over moderately high heat, basting several times with the remaining Bushel of Apple Jelly glaze, until just cooked through, about 2 minutes per side. Discard the Bushel of Apple Jelly glaze used for basting. Drizzle the grilled shrimp with a spoonful of the reserved Bushel of Apple Jelly glaze and serve, passing any remaining glaze for dipping.
Cherry Cheesecake Dip
Friday, February 24, 2023
Total Time: 5 minutes, Servings: 10 servings
Ingredients:
8-ounce cream cheese, softened
1 cup Greek yogurt
½ cup sweetened condensed milk
10-ounce non-dairy whipped topping
21-ounce jar of Scotch Bonnet Cherry Jelly
Instructions:
In a large bowl, beat cream cheese until softened.
Mix in Greek yogurt and sweetened condensed milk until combined.
Fold in whipped topping just until combined.
Spread into a dish.
Top with the Scotch Bonnet Cherry Jelly.
Chill until ready to serve.
Serve with graham crackers, vanilla wafers, pretzels, or other desired dippers.
Sacher Torte Cookies
Thursday, February 16, 2023
TOTAL TIME: Prep: 20 min., Bake: 15 min./batch + cooling, YIELD: about 2-1/2 dozen.
Ingredients:
1 cup butter, softened
1 package (3.9 ounces) of instant chocolate pudding mix
1 large egg
2 cups all-purpose flour
1/4 cup sugar
1/2 cup Stone Fruit Jam
GLAZE:
1/3 cup semisweet chocolate chips
2 teaspoons shortening
Directions:
Preheat oven to 325°. Cream butter and pudding mix until light and fluffy, 5-7 minutes. Beat in egg. Add flour; gradually beat into creamed mixture. Shape dough into 1-1/4-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Using a wooden spoon handle or your thumb, press a deep indentation in the center of each.
Bake until set, 15-18 minutes. Cool in pans for 2 minutes; remove from pans to wire racks. Fill each indentation with Stone Fruit Jam; cool completely.
For the glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Cool slightly. Drizzle over cookies. Cool completely.
Cherry Bakewell Cookies
Wednesday, February 8, 2023
YIELDS: 24, PREP TIME: 15 mins, TOTAL TIME: 2.5 hours
Ingredients:
COOKIES-
2 c. (190 g.) blanched almond flour
1/2 c. (60 g.) all-purpose flour
1 tbsp. baking powder
1/2 tsp. kosher salt
1 1/2 c. (170 g.) powdered sugar
1/2 c. (1 stick) unsalted butter, softened to room temperature
2 oz. (55 g.) cream cheese, softened to room temperature
1 large egg
1 large egg yolk
2 tsp. almond extract
1/4 c. Scotch Bonnet Cherry Jelly
3/4 c. sliced almonds
ICING-
1/2 c. (55 g.) powdered sugar
4 tsp. whole milk
Directions:
COOKIES
In a small bowl, whisk almond flour, all-purpose flour, baking powder, and salt to combine. In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric mixer), beat powdered sugar, butter, and cream cheese on medium speed until pale and fluffy. Scrape down the sides of the bowl. Add egg, egg yolk, and almond extract and beat to combine. Add one-third of the dry ingredients and beat until just combined. Repeat in 2 batches with remaining dry ingredients. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate until dough is firm to the touch, about 2 hours.
Meanwhile, preheat the oven to 375°. Line 2 baking sheets with parchment or silicone baking mats. Freeze baking sheets for 15 minutes.
Using a medium cookie scoop (about 1 1/2 tablespoons), portion the dough into 24 balls. Using a 1/2 teaspoon measuring spoon or small spoon, make a small well on top of each ball. Fill well with 1/2 teaspoon of Scotch Bonnet Cherry Jelly . Press 9 to 10 almonds around the outside of each ball, then arrange them on prepared sheets.
Bake until edges are golden brown, 12 to 14 minutes. Let cool completely on baking sheets.
ICING: In a small bowl, whisk powdered sugar and milk until combined.
6. Using a spoon or a small squeeze bottle, drizzle icing on top of the cooled cookies.
Pineapple Star Cookies
Tuesday, January 31, 2023
TOTAL TIME: Prep: 25 min. + chilling, Bake: 10 min./batch + cooling, YIELD: 2 dozen.
Ingredients:
1 cup butter, softened
1 package (8 ounces) of cream cheese, softened
2 cups all-purpose flour
1/2 cup Pineapple Rum Jam
1 cup confectioners' sugar
2 tablespoons butter, melted
2 tablespoons whole milk
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
Directions:
In a large bowl, cream the butter and cream cheese until light and fluffy, 3-4 minutes. Add the flour and mix well. Cover and refrigerate until easy to handle, about 2 hours.
Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-inch thickness. Cut into 3-in. squares. Place 1 in. apart on ungreased baking sheets.
To form a star, make a 1-1/4-in. cut from each corner toward the center (do not cut through the center). Place 1/2 teaspoon of the Pineapple Rum Jam in the center of each. Fold every other point toward the center, overlapping pieces; press lightly to seal.
Bake at 375° until set, 8-10 minutes. Remove to wire racks to cool.
For frosting, combine the confectioners' sugar, butter, milk, and vanilla in a bowl until smooth. Drizzle over cookies; sprinkle with walnuts.
Austrian Nut Cookies
Monday, January 23, 2023
TOTAL TIME: Prep: 30 min. + chilling, Bake: 10 min./batch + cooling, YIELD: 10 sandwich cookies.
Ingredients:
1 cup all-purpose flour
2/3 cup finely chopped almonds
1/3 cup sugar
1/2 cup butter, softened
1/4 cup Scotch Bonnet Cherry Jelly
FROSTING:
1-ounce unsweetened chocolate, melted and cooled
1/3 cup confectioners' sugar
2 tablespoons butter, softened
Slivered almonds, optional
Directions:
In a bowl, combine flour, chopped almonds, and sugar. Mix in butter until the dough is just combined. On a floured surface, roll the dough to 3/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Cover and refrigerate for 1 hour.
Uncover and bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread the Scotch Bonnet Cherry Jelly on half of the cookies; top with another cookie.
For frosting, combine chocolate, confectioners' sugar, and butter. Spread on tops of cookies. Decorate with slivered almonds if desired.
Marmalade Thumbprint Cookies
Sunday, January 15, 2023
Time: About 1 hour
INGREDIENTS:
-1/2 lb unsalted butter, 2 sticks
-2/3 cup granulated sugar
-2 large egg yolks
-The seeds from 1 vanilla bean, or 1 tsp vanilla extract
-2 cups all-purpose flour
-1/2 cup Orange Cinnamon Marmalade
-2/3 cup confectioners sugar
-milk or cream to thin
INSTRUCTIONS:
Cream the butter & the sugar together until fluffy.
Beat in the egg yolks, one at a time, & the vanilla bean seeds. Scrape down the sides of the bowl to get everything well incorporated.
Blend in the flour, slowly, & mix until the dough comes together.
Wrap the dough well & refrigerate for 30 minutes.
Preheat the oven to 375F
Use a small scoop to portion out tablespoon-sized balls of dough & roll them into balls. Place on an ungreased baking sheet.
Press an indent in the center of each ball of dough with the back of a 1/4-inch teaspoon. Fill the indents with 1/2 tsp of Orange Cinnamon Marmalade. It's ok to mound the Orange Cinnamon Marmalade a bit.
Bake for about 8 minutes until the cookies are set, but not browned.
Let them cool for 5 minutes in the pan, & then remove them to a rack to cool completely.
Whisk the sugar with enough milk or cream to make a glaze & drizzle over the cooled cookies.
Risalamande - Danish Rice Pudding
Saturday, January 7, 2023
Total Time: 1 hour 30 minutes, Servings: 8
The tradition is to serve all of the rice pudding and whoever gets the whole almond wins a prize. If you're the one who finds the almond you're supposed to tuck it in your cheek or hide it so no one knows it's been found. That way everyone is forced to eat all the rice pudding in the entire house thinking the almond might still be available to be found.
Ingredients:
1 cup white rice (long grain or arborio)
6 cups whole milk
¼ cup sugar
1 pinch salt
1 cup almonds (chopped, blanched)
1 almond (whole)
1.5 cups whipping cream
2 tablespoon sugar
1 bean vanilla
Scotch Bonnet Cherry Jelly
Instructions:
Add rice, milk, sugar, and a pinch of salt to the pot and heat until small bubbles start to form around the edge of the pot. Stir occasionally.
Once bubbles form, cover the pot with a lid and simmer for about 1 hour until the rice is soft.
Remove from heat and add in chopped almonds and 1 whole almond. Allow it to cool.
Whip 1.5 cups of whipping cream. Once it starts to thicken, add the sugar.
Once whipped, gently stir in the seeds from one whole vanilla bean.
Gently fold the whipped cream into the rice pudding. Serve in bowls or cups, topped with the warm Scotch Bonnet Cherry Jelly.
Note: If you simmer your rice and milk mixture too long it'll get very stiff and solid after it has cooled. This is normal, just add a bit of milk to loosen it up if you want, but the whipping cream will do all the loosening you need really. This is all done to taste. If you like a sweeter rice pudding, add more sugar. Ditto for the Scotch Bonnet Cherry Jelly.
Pull Apart Baked Cranberry Brie Bread Bowl
Friday, December 30, 2022
Prep Time: 5 minutes, Cook Time: 20 minutes, Total Time: 25 minutes, Servings: 6
Ingredients:
1 bread boule round loaf of rustic bread
1 wheel of brie about 12 ounces, top of rind removed (use triple cream if you can)
1/2 cup Cranberry, Orange, and Apple Preserves
2 tablespoons fresh thyme leaves
2 tablespoons olive oil
kosher salt
fresh ground pepper
Instructions:
Preheat oven to 350°F.
Slice the top quarter off of the bread. Use the brie wheel to measure a circle in the middle of the bread. Use a knife to trace a circle around it, then scoop out the middle of the bread.
Cut slices around the edge of the bread about 1.5 inches apart - cut about 3/4 of the way, but not all the way through the bottom. This will create pull-apart pieces for people to pull and dip after the bread is done.
Brush the inside of the bread with olive oil. Season with salt and pepper. Sprinkle with half of the thyme. Place the brie wheel in the hollowed-out center. Sprinkle the rest of the thyme over the top. Spoon the Cranberry, Orange, and Apple Preserves over the brie.
Replace the top of the bread and bake for about 20 minutes. Be sure to line the baking sheet with foil or parchment paper as some of the brie might ooze out of the bread. If desired, toast the extra bread that you scooped out of the middle for serving. Serve immediately.
Eggnog Panna Cotta with Cranberry Preserves
Thursday, December 22, 2022
PREP TIME: 25 mins, COOK TIME: 10 mins, CHILL TIME: 2 hrs, TOTAL TIME: 2 hrs 35 mins
INGREDIENTS:
2 tablespoons of cold water
2 1/4 teaspoons 1 packet powdered gelatin
2 cups 480ml commercially prepared eggnog
Cranberry, Orange, and Apple Preserves
6 fresh or sugared cranberries for garnish
6 fresh rosemary sprigs for garnish
INSTRUCTIONS:
For the panna cotta: Place the cold water in a small condiment cup. Sprinkle the gelatin over the water evenly and let stand until the gelatin is absorbed.
In a small saucepan, heat the eggnog until hot but not boiling. Remove from heat and add the gelatin to the hot eggnog. Stir until the gelatin is dissolved.
Place six 4 oz. dessert glasses on a baking sheet. Pour 1/3 cup of the eggnog mixture into each cup. Transfer the baking sheet with the glasses on it to the refrigerator. Chill for 2 hours.
When the panna cotta is firm, spoon the Cranberry, Orange, and Apple Preserves on top until filled to the brim of the glass. Skewer each cranberry completely through from stem to end using a toothpick. Thread rosemary sprigs through each berry. Balance each garnish across the top of each glass.
Cover and refrigerate until ready to serve.
Mincemeat, Marzipan, and Apple Bread Wreath
Wednesday, December 14, 2022
Prep Time: 20 minutes, Cook Time: 30 minutes, Rising Time: 2 hours, Serving: 10 people
Ingredients:
Dough:
50 g (½ stick) unsalted butter (or a vegan block butter/margarine)
150 ml (⅔ cup) full-fat milk (or non-dairy milk)
300 g (2 ½ cups) strong white bread flour
8 g (2 ½ tsp) fast-acting yeast
½ tsp salt
50 g (¼ cup) sugar
1 large egg (or a flax egg - 1 Tbsp ground flaxseed mixed with 3 Tbsp water)
Filling:
one 411g jar mincemeat
350 g (12 oz) marzipan diced
1 cup Toffee Apple Jam
2 Tbsp Stone Fruit Jam
100 g (1 cup) icing (powdered) sugar sifted
a drop of milk
Instructions:
Heat the milk in a small pan with the butter until melted; remove from the heat and set aside to cool slightly. You should be able to hold your finger in it with no discomfort.
Tip the flour into the bowl of a food mixer with the sugar, yeast, and salt, then mix. Lightly beat the egg in a cup. Pour the lukewarm buttery milk into the flour and add the beaten egg. Mix to combine, scraping down the sides as necessary, until a dough is formed. Then knead the dough for 5 minutes with a dough hook in the mixer, on a medium speed until smooth and elastic. Or, mix the ingredients in a bowl by hand, making a well in the center of the flour to pour the egg and buttery milk into, mix, and then bring the dough together with your hands before kneading it for 10 minutes on an un-floured work surface. It should be sticky at first but become smooth as you knead it.
Put the dough in a lightly oiled bowl, cover with clingfilm and leave it to rise in a warm place for 1 hour or until it has more or less doubled in size. Alternatively, place the bowl in the fridge and leave it to rise overnight.
Turn the risen dough out onto a lightly floured surface. Without knocking it back, roll out the dough into a large rectangle about 33x25cm/13x10in. in size.
Spread over the mincemeat evenly then scatter over the diced marzipan and Toffee Apple Jam.
Roll the dough up from one of the long edges into a log. Slice the log in half lengthways, exposing the filling. Twist the two halves together then shape them into a circle, pinching the ends together to seal. Transfer onto a baking sheet lined with baking parchment, loosely cover with oiled clingfilm and set aside to rise for about an hour until the dough is puffy and springs back slowly when you press it with a finger.
Meanwhile, preheat the oven to 350F/180C/gas mark 4. Bake the bread for about 30-40 minutes until well risen, golden, and cooked through - the internal temperature should reach at least 202F/94C. Cover loosely with tin foil partway through baking if the top starts to color too much.
Leave the bread to cool on the tray before serving. While the loaf is cooling, heat the Stone Fruit Jam with a splash of water in a small pan over medium heat until runny, then brush the sieved Stone Fruit Jam all over the warm bread to glaze. Set aside to cool completely.
Just before serving, in a bowl mix the icing sugar with enough milk to form a runny icing and drizzle it all over the wreath.
Cranberry Pepper Jelly Dip
Tuesday, December 6, 2022
Ingredients:
One regular-sized block of cream cheese softened
8 oz Apple Hot Pepper Jelly
4 oz Cranberry, Orange, and Apple Preserves
Crackers and pretzels
Instructions:
Spread the cream cheese onto a small serving dish.
Mix the Cranberry, Orange, and Apple Preserves and Apple Hot Pepper Jelly together in a bowl.
Spoon the cranberry mixture over the cream cheese.
Serve with crackers!
25 Grown-Up Versions of Peanut Butter & Jelly
Monday, November 28, 2022
>6 Minutes Reading Time
“Adult PB&J: Let’s start off simple by upgrading PB&J’s two main ingredients. Swap the peanut butter out for almond butter, because almonds are all the rage right now & apparently better for you. You could also try sunflower seed butter as another alternative. Then, instead of the usual plain jellies, use Gingered Carrot Cake Marmalade that includes Grand Marnier, because making something more adult usually means adding alcohol to it. Feel free to upgrade your bread to something other than pre-sliced loaves while you’re at it.
Banana Bread PB&J: You’ve probably had peanut butter & banana, but substituting banana bread for regular bread is straight-up sorcery. Plus, it allows you to keep jelly in the equation without worrying about the slippery texture pushing out the bananas with every bite. (Clearly, we’ve studied every sort of PB&J-related dilemma. You’re welcome.)
Burgerized PB&J: Being an adult means you’re granted special privileges not afforded to kids. You can stay up as late as you want & you’re finally allowed to operate a grill. Because this is America, you should use these freedoms to your advantage by adding peanut butter & jelly to your burger, especially since it easily allows you to add some bacon to the mix. And for the record, being an adult also means you get to make up words like “burgerized.”
Crȇpe avec PB&J: If you don’t speak French, “avec” means “with,” & “crȇpe” means “crȇpe.” Now that we’ve got that intensive language lesson out of the way, feel free to start adding PB&J to your crȇpes. It tastes great & makes you feel great. Maybe not physically, especially if you eat several, but emotionally. & saying “crȇpe” will win you some class points that you’ll immediately lose when following it with the words “PB&J.”
Deep-Fried PB&J: If your regular PB&J seems too healthy (Fruit? Nuts? What am I, on a diet?) then consider deep-frying the whole thing. Just remember that deep-fried food tastes best fresh, so be sure to eat it right away... but not immediately after removing it from the fryer, of course. Option to include a homemade white chocolate ganache!
French Toast PB&J: There’s a lot going on here, but it’s actually a simple procedure when you break it down. (It’s also delicious.) Start by making two slices of French toast. However, before flipping the bread, spread peanut butter on one slice’s grilled side & jelly on the other slice’s grilled side. Sandwich them together & finish cooking the French toast as if it’s a grilled cheese sandwich.
Fresh Fruit PB&J: Sometimes you gotta eat healthily. The next time you make a PB&J, add something a little fresher...like fresh fruit! Whether it’s strawberries, raspberries, blueberries, kiwi, or even pomegranate seeds. You might even find that you like it better this way!
Grilled PB&J: No fancy ingredients here; just a different way to prepare the classic version of PB&J. Once the sandwich is constructed, lightly butter both sides & simply prepare it exactly as you would for a grilled cheese sandwich.
PB&J Bread: If you were intrigued by the banana bread PB&J recipe but are also some kind of banana-hater who thinks that bananas are the Banana Runts of fruit, then this is the recipe for you. On the outside, it looks like plain ol’ bread. But on the inside, it holds a secret stash of PB&J.
PB&J Cake: Your parents were right when they told you kids can’t eat cake for breakfast. But now that you’re an adult, go nuts. Besides, a cake is basically bread, right? So you’re not being immature, you’re being innovative.
PB&J Club: No, this isn’t a social club for PB&J lovers...unless you’re nominating me as president, in which case I totally accept. (This is so unexpected; I have so many people to thank.) It’s simply a triple-decker PB&J sandwich, because sometimes grown-up versions of foods are just the same foods in grown-up-sized portions. If you want to add bacon to make it more club-like, we won’t stop you. In fact, we insist.
PB&J Cups: You don’t see a lot of kids cutting carbs or going vegan, which is why these breadless, animal-less PB&J cups are the perfect snack for adults...even loaf-loving carnivores.
PB&J Donuts: Kids eat donuts, but true adults make donuts. & then eat them. & then hide the leftovers so their kids can’t have any.
PB&J Fudge: For some reason, kids nowadays don’t seem to enjoy fudge as much as desserts like cookies, chocolate, or other types of candy. Maybe because it’s usually served in small pieces, maybe it’s too rich, or maybe it’s the weird texture that’s not quite hard but not quite soft & sometimes grainy. Regardless of the reasoning, fudge has somehow become more of an adult treat. Or maybe, once again, we just don’t want to share.
PB&J Granola: Combines oats, peanut butter, honey, jelly, vanilla, & cinnamon into the perfect snack - & it only takes 20 minutes to make a whole batch. Once it’s done, you can pair your perfect granola with yogurt, or fruit, or chocolate if you’re not into the whole health thing.
PB&J Ice Cream Sandwiches: In addition to being a grown-up version of PB&J, these sweet treats are also grown-up versions of ice cream sandwiches. They use peanut butter cookie dough in place of the cookies or cookie crust, & add jelly to the ice cream center. & the best part, compared to other sammies, the ice cream here is much more likely to stick to the dough & not fall out the sides.
PB&J Muffins: Muffins are like grown-up cupcakes, so PB&J muffins are like a grown-up version of regular PB&J, right? Either way, we don’t really care, because these are irresistible. I mean, just look at them sitting there all crumbly & so forth. Do you think a kid could handle this without getting it all over their face & the floor? Nope, & you probably can’t either, but it’s okay because no one will yell at you for making a mess.
PB&J Pancakes: We told you about cake & we told you about French toast, so you probably expected a PB&J pancake in here somewhere. & seriously, what better brunch food could there be, as these bad boys mix a classic breakfast food with a classic lunch item in a way only an adult could conceive...probably somewhere between mimosas number three & four.
PB&J Quesadillas: If you were intrigued by the grilled PB&J but want something a little lighter & healthier, sub out the bread for a whole wheat tortilla. Not only will you consume fewer carbs & less food in general, but you also won’t need to butter it up for grilling. Simply coat your pan with cooking spray & toss on the tortilla.
PB&J Smoothies: It’s almost as simple as throwing a PB&J sandwich in a blender. (But not quite, so don’t do that.) Just combine almond butter, peanut butter, strawberries, & a banana; then mix & drink! Feel free to mess around with the amounts to your liking.
PB&J Smoothie Cocktails: You’ll need to buy Van Gogh PB&J Vodka for the full effect, & then add milk, ice cream, a banana, raspberries, & some extra peanut butter. Blend well, add toasted peanuts as a garnish, & drink responsibly.
PB&J Squares: Foods in bar form are the best way to eat breakfast on the go - just ask anyone who has ended up with a lap full of milk & cereal during their morning commute. A lap full of peanut butter & jelly drippings is just as bad (trust us on this one), which is why these PB&J bars are the perfect morning snack.
PB&J Sushi: Don’t worry, there’s no actual seafood in this PB&J sushi. (Unless… No, no, the world isn’t ready for that yet.) Instead, it’s basically a fancier way to serve PB&J - which is perfect for parties! No recipe is needed, as this one is a cinch. Using white, flour tortillas - or crust-less bread flattened with a rolling pin - simply spread on your peanut butter & jelly of choice, cut the tortillas or bread into thin strips, roll it up tightly, & serve.
PB&J Toast: Think slathering toast with mashed avocado is the only way to add some flavor & health benefits to regular bread? Then you’ll love switching things up with this PB&J toast made with your choice of nut butter, nectarines, blackberries, & honey. You get vitamins, protein, & carbs, making it a perfect pre-workout meal. Plus, we still think avocado looks like weird alien food, no matter how delicious & healthy it is.
PB&J Waffles: Like the grilled version, feel free to prepare your favorite version of the classic PB&J for this one. So what exactly makes it “grown-up” then? Well, how many kids do you see out there operating waffle irons? It takes focus, a good sense of timing, and, in case you didn’t know, waffle irons can get hot as heck. (We’ve had numerous ouchies in the past.) So once your meal has been produced, you can eat it with the proud feeling that you just adulted pretty hard...even if it is just a PB&J sandwich you smashed in a waffle iron.”
Coronation Chicken
Saturday, November 12, 2022
A salad fit for a king! This recipe was inspired by the original, which was made for Queen Elizabeth’s coronation luncheon in 1953. Studded with dried apricots & toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory, & has a hint of spice — & perfect to serve over lettuce or between bread for a satisfying sandwich.
Total: 55 min (includes cooling time) Active: 25 min Yield: 8 cups
Ingredients:
3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)
Kosher salt
1 tablespoon black peppercorns
2 bay leaves
1 tablespoon extra-virgin olive oil
1/2 medium white onion, diced
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 cup red wine
2 tablespoons Savory Spiced Mango Conserve
Juice 1/2 a lemon (about 1 tablespoon)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped dried apricots (about the size of a raisin)
1/4 cup toasted sliced almonds
1/4 cup cilantro leaves, chopped
Directions:
Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place it in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, for 8 to 10 minutes. Remove the chicken from the poaching liquid and place it on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook’s Note).
For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, Savory Spiced Mango Conserve, lemon juice, and remaining bay leaf, and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove the bay leaf.
Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.
Cook’s Note: Rather than dispose of the poaching liquid, reuse it! The liquid is a bit thinner than regular broth but still has plenty of flavors. Use it to cook rice or quinoa or to make a delicately flavored soup.
Salt-and-Pepper Sandwich Cookies with Strawberry Margarita Preserves
Friday, November 4, 2022
Active: 1 hr, Total: 1 hr 30 mins, Yield: Makes 18 sandwiches
Ingredients:
4 cups all-purpose flour
2 tablespoons kosher salt
4 teaspoons freshly ground pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pound (4 sticks) unsalted butter, softened
3 cups sugar
2 large eggs
Strawberry Margarita Preserves
Directions:
In a large bowl, whisk the flour with the salt, pepper, baking powder, and baking soda until evenly combined. In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated. Add the dry ingredients and beat at low speed until just combined.
Preheat the oven to 375°. Using a 1 1/2-ounce ice cream scoop or a soup spoon and working in 2 batches, scoop the dough into 11/2-inch balls and arrange at least 3 inches apart on 2 parchment paper-lined baking sheets. Bake the cookies for 12 to 14 minutes, until set at the edges and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
To serve, spread 1 heaping tablespoon of Strawberry Margarita Preserves on one side of half the cookies. Sandwich with the remaining cookies and serve.
Make-Ahead: The salt-and-pepper cookies can be stored in an airtight container for up to 3 days.
Halloween Sugar Cookie Pizza
Thursday, October 27, 2022
Take a page out of Food & Wine Magazine by making their Halloween Sugar Cookie Pizza using our Strawberry Margarita Preserves www.foodandwine.com/recipes/halloween-sugar-cookie-pizza This is a playful riff on the classic margarita pizza, made with a crisp sugar cookie “crust,” Strawberry Margarita Preserves, & marshmallows. This would also be terrific with a peanut butter cookie crust.
Active: 30 mins, Total: 1 hr 10 mins, Yield: 8
Ingredients-
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sugar
1 1/2 sticks of unsalted butter, at room temperature
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup unsweetened coconut flakes
1 cup Strawberry Margarita Preserves
1 1/2 cups of large marshmallows, some torn into smaller pieces
Directions-
In a large bowl, whisk the flour with the baking powder, baking soda, & salt.
In the bowl of a stand mixer fitted with the paddle, beat the sugar with the butter at medium speed until light & fluffy, about 2 minutes. Beat in the egg & vanilla until incorporated, about 2 minutes. At low speed, beat in the dry ingredients until the dough just comes together. Gather & pat the dough into a 7-inch disk. Wrap in plastic & refrigerate for 1 hour.
Preheat the oven to 375°. Spread the coconut on a pie plate & toast for about 10 minutes, until golden. Let cool. Line an inverted baking sheet or a pizza tray with parchment paper. Transfer the dough to the baking sheet. Bake in the center of the oven for 30 minutes, until golden around the edge. Transfer to a wire rack to cool completely.
Meanwhile, preheat the broiler. Spread the Strawberry Margarita Preserves over the cookie crust leaving a 1-inch border around the edge. Arrange the marshmallows over the Strawberry Margarita Preserves. Broil 5 to 6 inches from the heat, until the marshmallows are golden.
Scatter the toasted coconut over the pizza, slice it into wedges & serve.
Make-Ahead: The cookie dough can be frozen for up to 1 month.
Strawberry Crème Fraîche Biscuits
Wednesday, October 19, 2022
Active: 35 mins, Total: 1 hr 35 mins, Yield: 12
Ingredients:
BISCUITS:
2 1/2 cups all-purpose flour
5 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup crème fraîche
1 large egg
1/4 cup buttermilk
1/4 teaspoon pure vanilla extract
1 cup diced strawberries (6 ounces)
WHIPPED Crème Fraîche:
3/4 cup crème fraîche
1/2 cup heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 cup Strawberry Margarita Preserves
Directions:
Make the biscuits: Preheat the oven to 350°. Line 2 rimmed baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar, baking powder, baking soda, and salt. Using a pastry cutter or 2 knives, cut the butter into the dry ingredients until pea-size pieces form. In another medium bowl, whisk the crème fraîche with the egg, buttermilk, and vanilla. Stir the crème fraîche mixture into the dry ingredients until the dough just comes together. Fold in the diced strawberries, being careful not to overmix.
Scoop twelve 1/4-cup mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart. Bake the biscuits for about 30 minutes, until browned; shift the pans from top to bottom and front to back halfway through baking. Transfer the biscuits to a rack and let them cool slightly.
Make the whipped Crème Fraîche: In a large bowl, using a hand mixer, whip the crème fraîche with the cream, sugar, vanilla, and salt at moderate speed until medium peaks form. Fold in the Strawberry Margarita Preserves until just combined. Serve with the warm biscuits.
Sensational Strawberry Sorbet
Monday, October 3, 2022
Makes almost 3 cups
Ingredients:
1lb (4 cups) ripe, flavorful strawberries
1/2 cup plus 2 tablespoons of Strawberry Margarita Preserves or Raspberry Chipotle Preserves
Pinch of salt
2 teaspoons fresh lemon juice, or to taste
1/2 cup water
Directions:
Rinse and hull the berries and put them in a food processor or blender with 1/2 cup of the Strawberry Margarita Preserves and the salt. Puree until smooth. Add the lemon juice and water and pulse to mix. Taste and add the remaining Strawberry Margarita Preserves as necessary for sweetness and adjust the lemon juice and salt if necessary. The puree should taste a little bit sweeter than you think it should as it loses sweetness once it's frozen.
Scrape the mixture into a shallow pan, cover, and freeze until hard, 3 to 4 hours.
Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color. It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften in the microwave on the defrost setting, a few seconds at a time.
7 Jarcuterie Ideas
Sunday, September 25, 2022
1. The JALAPEÑO POPPER Platter
For those who like it hot. It’s no surprise this appetizer is a timeless favorite: Cream cheese is just the cool, rich match for spicy jalapeños. https://www.jpsdelights.com/blog-posts/recipes-ideas#h.p_khFBVgrg5c0h
INSTRUCTIONS:
Make some of our Jalapeno Poppers 3 Ways.
Fry a few slices of bacon. While they cook, combine cream cheese, shredded cheddar, and diced jalapeño in a bowl. Stir until evenly combined. Pat the bacon slices dry and crumble them. Take a small spoonful of the cream cheese mixture, wet your (washed!) hands with a bit of water, and roll it into a small ball. Roll the ball in the bacon bits and stick them with toothpicks, repeating until you’ve used all the cream cheese.
Take your board and add the Jalapeno Poppers and a layer of jalapeño kettle-cooked potato chips. Fill the rest of the board with seeded crackers, cubed cheddar cheese, and cream cheese balls.
2. The ITALIAN DELI Platter in a Jar
When it comes to cheese boards, prosciutto is the best for a reason. It’s sweet, salty, and goes beautifully with soft and hard cheeses alike. Here, we pair it with Italian cheeses and other antipasto favorites.
INSTRUCTIONS:
Slice provolone and pecorino Romano however you’d like (cubes, slices, triangles—you name it). Take a few slices of prosciutto and roll each one into a cylinder-like shape so it can stand up straight in the jar. Skewer pepperoncini and roasted red peppers on toothpicks. Fill the bottom of the jar with pieces of crusty Italian bread (or prop a piece on the rim of the jar). Fill in the rest of the jar with the skewered ingredients and cheese.
3. The TACO TUESDAY Platter
If you really want to wow your guests, look no further than this Mexican-inspired number that boasts tiny versions of your favorite handhelds. Fair warning: You just might want to make a double batch, because odds are everyone will want seconds.
INSTRUCTIONS:
Start by making or buying a batch of mini empanadas. While they bake, fill the try with tortilla chips. Then, take either a cut piece of a full-size corncob or a few baby corn cobs and grill them. (You can also just lightly brown them in a grill pan or skillet on the stove.) Roll them in queso fresco crumbles and top them with cilantro, spices like chile powder or Tajín, and a spritz of lime, and skewer them to create a mini elote. Top the tortilla chips with fresh pico de gallo, guacamole, and queso fresco. Finally, prop the empanada and corn skewers up in the jar.
4. The PIZZA NIGHT Platter in a Jar
Your kids will be psyched to see their favorite dinner’s latest glow-up. Think of this as a deconstructed pizza in a jar, plus a few bonus snacks.
INSTRUCTIONS:
Place a small cup of warm marinara or pesto at the bottom of each jar for dipping. Make or buy a few mini garlic knots and skewer them. Make a few bocconcini (aka fresh pearl mozzarella) skewers as well. Stand the skewers up in the jar alongside mozzarella cheese sticks, pepperoni sticks and thin, crispy breadsticks.
5. The GREEK Platter in a Jar
Dress Feta up with other Mediterranean favorites for a charcuterie that doubles as dinner.
INSTRUCTIONS:
Fill a small cup with tzatziki and place it at the bottom of the jar for dipping. Make a batch of Greek lemon chicken or gyro meat skewers. Slice a slab of feta, as well as some thin, long cucumber sticks. Stand the skewers, cheese and cucumber up vertically in the jar, along with pitted kalamata olives stacked on toothpicks. Toast some pita points, spread them with hummus and nestle them in the jar, or cut a slit in each and stick them on the jar’s rim.
6. The BRUNCH Platter
Psst: We know what you’re cooking Sunday morning. This recipe calls on a handful of breakfast essentials and assembles them in a fun way that’s impressive enough to serve to company. (Pro tip: Keep the cooked waffles/French toast sticks and scrambled eggs on a baking sheet in a 200-degree oven until you’re ready to assemble and serve, so they don’t get cold.)
INSTRUCTIONS:
Whip up a batch of French toast sticks or cinnamon-sugar waffle quarters (or buy the premade, frozen kind—we won’t tell!). Stand them up in the jar, with or without skewers. Make scrambled eggs with shredded cheddar and put a layer on the board. Fry a few slices of bacon; while they cook, assemble fruit kebabs with produce of your choice. Lay the bacon alongside the fruit. If you’re feeling extra, finish it off with a mini biscuit spread with preserves.
7. The CANDY LAND Platter in a Jar
Our favorite thing about jarcuterie is that cheese and meat don’t need to be included. You can go ham with just about any ingredients you can think of, from a pancake board to chocolate charcuterie. This dessert alternative is all about sweets. Might we suggest whipping these up before an epic movie marathon?
INSTRUCTIONS:
Add a layer of yogurt or chocolate-covered pretzels to the bottom of the jar. Next, add a layer of chocolate truffles or fun-sized chocolates. Cut up a few Rice Krispie Treats (feel free to use shaped cookie-cutters instead of just slicing them) and skewer them. Fold up a few Sour Strips or gummies and stick a skewer through them. Position all the skewers in the jar and fill the rest of the space with rock candy and lollipops.
Strawberry Amaranth Porridge with Cardamom
Saturday, September 17, 2022
Total: 20 mins, Yield: 2 to 4
Ingredients:
1 cup amaranth—soaked overnight, rinsed, and drained through a very fine mesh
2 cups unsweetened almond or coconut milk
2 tablespoons coconut sugar
½ vanilla bean, split open, seeds scraped
½ teaspoon freshly ground cardamom, from about 3 to 4 pods
½ teaspoon salt
½ teaspoon cinnamon (optional)
1/8 teaspoon nutmeg (optional)
1 cup Strawberry Margarita Preserves
Directions:
Combine all of the ingredients for the porridge, except Strawberry Margarita Preserves, (vanilla pod included) in a medium saucepan. Bring to a boil, lower the heat, and simmer, covered, for 15 minutes.
Warm the Strawberry Margarita Preserves.
Mix the porridge and Strawberry Margarita Preserves together. Add a few splashes of coconut milk if desired and sprinkle with poppy seeds.
Strawberry-Mango Paletas
Friday, September 9, 2022
Active: 30 mins, Total: 5 hrs 30 mins, Yield: 8 ice pops
Ingredients:
1 1/4 cups Strawberry Margarita Preserves
1/2 cup Strawberry nectar juice
2 cups Mango Jam
1 cup mango nectar juice
Directions:
Blend 1 1/4 cups Strawberry Margarita Preserves with 1/2 cup Strawberry nectar juice. Then blend 1 1/4 cups Mango Jam with 1/2 cup mango nectar juice.
Spoon 2 tablespoons of the mango puree into the bottom of eight 3-ounce ice pop molds. Add 2 tablespoons of the strawberry puree to each mold, then top with the remaining mango puree, leaving 1/2 inch between the filling and the top of the mold. Using a small knife, gently swirl the mango and strawberry layers together. Insert wooden ice pop sticks and freeze until solid, at least 4 hours, and preferably overnight. Dip the molds in hot water for a few seconds, then unmold the paletas and serve right away.
Make-Ahead: The paletas can be covered and frozen in a single layer for up to 1 week.
Pink Grapefruit, Sparkling Wine, & Basil Granita
Thursday, September 1, 2022
Serves 4-6
Ingredients:
300ml caster sugar
250ml pink grapefruit juice
250ml sparkling pink wine
2 tbsp Three Fruit Marmalade
a few basil leaves and extra to garnish
Recipe:
Combine the Three Fruit Marmalade, sugar, and water in a saucepan with a few fresh basil leaves. Bring up to heat to allow the sugar to dissolve and simmer for a few minutes. Remove the basil leaves and set them aside to cool.
Once cool, pour into a shallow container along with the grapefruit juice and sparkling wine.
Place the dish on a flat surface in the freezer. Freeze for 1.5 hours, then scrape the granita with a fork and place it back in the freezer. Repeat this process a couple of times, bringing the ice in towards the center of the dish, until it has a granular texture. Serve with a sprig of basil to garnish.
Stilton Sirloin Burgers with Sweet & Spicy Double Onion Marmalade
Wednesday, August 24, 2022
Total: 50 mins, Yield: 8 mini burgers
Ingredients:
Kosher salt
Freshly ground pepper
2 pounds ground sirloin
4 ounces Stilton cheese, cut into 8 slices
8 mini brioche or kaiser rolls, split
8 Boston lettuce leaves, for serving
Sweet & Spicy Double Onion Marmalade
Directions:
Light a grill. Generously season the sirloin with salt and pepper. Mix gently, then shape into eight 1-inch-thick patties; season again with salt and pepper. Grill the burgers, turning once until charred on the outside and pink within, about 3 minutes per side. Just before the burgers are done, top them with the Stilton. Transfer to a platter. Lightly grill the buns. Set the burgers on the buns. Top with the Sweet & Spicy Double Onion Marmalade and lettuce and serve.
Serve with sweet potato fries and a glass of bourbon.
Strawberry Tamales
Tuesday, August 16, 2022
Active: 45 mins, Total: 2 hrs 45 mins, Yield: 8
Ingredients:
1/2 cup evaporated cane sugar
8 large dried cornhusks
Boiling water
1 3/4 cup Bob’s Red Mill masa harina
2 sticks of unsalted butter, preferably cultured, at room temperature
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 vanilla bean—split lengthwise, seeds scraped and reserved, pod reserved for later use
1 cup Strawberry Margarita Preserves
Eight 10-inch squares of thin sandwich paper, moistened
Vanilla ice cream or whipped cream with lime zest, for serving
Directions:
In a large bowl, cover the dried cornhusks with enough boiling water to completely submerge them; weigh them down with a plate. Cover and let stand for 15 minutes. Drain well and pat dry with paper towels.
In a medium bowl, combine the masa harina with 1 cup plus 2 tablespoons of water and mix until a dough forms.
In the bowl of a stand mixer fitted with the paddle, beat the butter with 1/2 cup of sugar at medium-high speed until whipped and smooth, about 3 minutes. Beat in the baking powder, salt, and vanilla seeds. Scrape the butter mixture into a bowl.
Add the masa dough to the bowl of the stand mixer and beat until light and fluffy, about 3 minutes. Beat in Strawberry Margarita Preserves, 1/3 cup at a time, and scrape down the bowl, until incorporated. Beat in the whipped butter in 3 additions, scraping down the bowl, until smooth. Refrigerate for 30 minutes.
Lay 1 cornhusk smooth side up on a work surface and spoon 1/2 cup of the tamale dough in the center. Roll the husk around the dough to make a compact cylinder, folding in the sides as you roll. Tie the tamale with kitchen string and wrap it tightly in a sheet of sandwich paper. Repeat to form 7 more tamales.
Arrange the tamales in a steamer set over a pot of simmering water. Cover and steam until firm, 90 minutes. Let rest for 15 minutes before serving. Serve warm or at room temperature with Strawberry Margarita Preserves and ice cream or whipped cream.
Make-Ahead: The uncooked tamales can be frozen for 2 weeks; steam from frozen. The cooked tamales can be refrigerated for 2 days and rewarmed to serve.
Michelada Gingembre
Monday, August 8, 2022
Makes 1 Drink
Ingredients:
Ice
6 ounces chilled Sprite
1-ounce fresh lemon juice
1-ounce Simple Syrup
3/4 ounce fresh ginger juice (grated from a 2-inch piece of fresh ginger and pressed through a fine strainer)
Dash of jalapeño hot sauce
1/8 teaspoon of Habanero Jelly
1 teaspoon of Meyer Lemon and Vanilla Marmalade
1 teaspoon of Mountain Dew Jelly
12 ounces chilled IPA-style beer
Pinch of sea salt
Directions:
Fill a chilled pint glass halfway with ice. Add the Sprite, lemon juice, Simple Syrup, ginger juice, hot sauce, Habanero Jelly, Meyer Lemon and Vanilla Marmalade, and Mountain Dew Jelly; stir well. Add enough beer to fill the glass; top with the salt. As you finish the drink, continue to pour
Frozen Strawberries-and-Cream Pops
Sunday, July 31, 2022
Active: 15 mins, Total: 6 hrs 35 mins, Yield: 10
Ingredients:
2/3 cup Strawberry Margarita Preserves
1 cup whole milk
1/2 cup plus 1 tablespoon crème fraîche
1/2 cup heavy cream
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Directions:
Process milk, crème fraîche, heavy cream, honey, vanilla, and salt in a blender on medium-high speed until fully combined, about 30 seconds.
Divide Strawberry Margarita Preserves evenly among 10 (3-ounce) ice pop molds (about 1 tablespoon per mold). Divide cream mixture evenly among molds; stir gently to combine. Insert ice-pop sticks or food-safe craft sticks, and freeze until firm, about 6 hours or up to overnight.
Raspberry & Cherry Chipotle BBQ Baby Back Ribs
Saturday, July 23, 2022
Total Time 7:20 - Prep 0:20 / Cook 7:00, 4 Servings
INGREDIENTS:
Ribs
4 slabs of pork baby back ribs (Baby back ribs from the rib bones of the pig closest to the loin. One rack [10 to 13 ribs] weighs about 3 to 4 pounds and should feed 2 to 3 people.)
20 pounds of hickory or competition blend wood pellets
Dry Rub
1/2 cup brown sugar
1/2 cup paprika
1/4 cup kosher salt
2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon black pepper
1 teaspoon ground mustard
Raspberry and Cherry Chipotle BBQ Sauce
1 cup ketchup
3/4 cup dark brown sugar
1/3 cup white vinegar
1/3 cup Raspberry Chipotle Jam
1/3 cup Cherry Scotch Bonnet Jelly
3 tablespoons Worcestershire sauce
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
PREPARATION:
Fill the hopper with wood pellets. Preheat your pellet grill to 200°F.
Insert a butter knife between the membrane and one of the rib bones. Grab the membrane with a paper towel and pull to remove it completely.
In a medium-size bowl, combine brown sugar, paprika, salt, garlic powder, chili powder, pepper, and ground mustard. Season the ribs on both sides with the dry rub mixture.
Place the ribs in your pellet grill and cook for 3 hours at 200°F.
Remove ribs and wrap them in aluminum foil or butcher paper.
Increase grill temperature to 225°F. Place ribs back into the grill and cook for another 2 hours.
In a medium saucepan, combine ketchup, brown sugar, vinegar, Raspberry Chipotle Jam, Cherry Scotch Bonnet Jelly, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Simmer for 10 minutes.
Remove ribs from the pellet grill, unwrap, and brush with barbecue sauce.
Return ribs to grill and cook for another hour.
Remove from grill and let rest at room temperature for 20 minutes before serving.
Redhead in Bed
Friday, July 15, 2022
Total: 5 mins, Yield: 5 drinks
Ingredients:
2 cups of Strawberry Margarita Preserves
1/2 cup plus 2 tablespoons citrus vodka
2 cups of Ice
1/3 cup chilled Riesling
Directions:
In a blender, combine Strawberry Margarita Preserves, vodka, ice, and puree. Fill 5 collins glasses halfway with ice. Pour the cocktail into the glasses, top each with about 1 tablespoon of Riesling and serve.
Grilled Edible Cheeseboard
Thursday, July 8, 2022
Total: 1 hr 30 min, Active: 30 min, Yield: 6 to 8 servings
Ingredients:
2 tablespoons olive oil, plus more for drizzling
1 cup red grapes
1/2 cup dried apricots, quartered (about 3 ounces)
1/2 cup walnut halves (about 2 ounces)
1 sprig of fresh rosemary, broken into little pieces
2 pounds refrigerated pizza dough, at room temperature (If you buy two 1-pound balls of pizza dough, knead them together before bringing them to room temperature)
One 8-ounce wheel brie cheese
1/4 cup honey
1 cup of your favorite olives (about 5 ounces)
1 cup Parmesan chunks or other hard cheese (about 4 ounces)
8 ounces sliced cured meats, such as salami, prosciutto, or mortadella, or a combination
Your favorite preserves
Directions:
Make six 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make two 2-inch-wide discs, two 3-inch-wide discs, and two 5-inch-wide discs. Set aside.
Spread 2 tablespoons of olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots, walnuts, and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs in the open space inside the grape border, making sure they don’t touch.
Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and lay it over the top of the foil discs, grapes, and other ingredients. Cover with plastic wrap and let rise at room temperature until puffy, about 1 hour.
Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill. Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10 minutes.
Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes, and other ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked and golden all over and the cheese is hot through, about 10 minutes.
Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the preserves and honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the cured meat into the remaining large bowls. Put a small spoon in the preserves and honey and a knife by the brie for serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat and cheese or drizzle with preserves or honey.
Grilled Strawberry-Avocado Toasts with Burrata
Wednesday, June 29, 2022
Total: 45 mins, Yield: 4
Ingredients:
6 scallions
2 cups strawberries, hulled and quartered
1 Hass avocado—peeled, pitted, and cut into 1-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
Kosher salt
Black pepper
Four 1-inch-thick slices of rustic bread
Extra-virgin olive oil, for brushing and drizzling
1 garlic clove
1/2 cup Strawberry Margarita Preserves
8 ounces burrata, cut into bite-size pieces
Balsamic vinegar, for drizzling
Flaky sea salt and torn basil, for garnish
Directions:
Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.
In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice, and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.
Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove. Top with the Strawberry Margarita Preserves, burrata, and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil; serve.
Spicy Cherry Cordial
Tuesday, June 21, 2022
Active: 30 mins, Total: 1 hr, Yield: 4 cups
Ingredients:
2 cups Scotch Bonnet Cherry Jelly
2 cups water
1 ½ teaspoons cardamom pods, smashed
1 ½ teaspoons grated orange zest, plus 1/2 cup fresh juice (from 1 orange), divided
2 cinnamon sticks
1 (2-inch) piece of fresh ginger, peeled and sliced
Directions:
Stir together Scotch Bonnet Cherry Jelly, water, cardamom pods, orange zest, cinnamon sticks, and ginger in a medium saucepan; bring to a boil over medium-high, stirring occasionally. Remove from heat.
Set a fine-mesh strainer over a large heatproof bowl. Pour the Scotch Bonnet Cherry Jelly mixture through the strainer into a bowl. Discard solids. Stir orange juice into strained Scotch Bonnet Cherry Jelly mixture. Let stand at room temperature, uncovered, until cooled to room temperature, about 30 minutes. To enjoy, pour a ¼-cup serving over an ice-filled cocktail glass and top up with tonic water, or add a splash to a glass of chilled sparkling white wine.
Tips: Cherry cordial may be stored in resealable glass jars in the refrigerator for up to 2 weeks.
Orange Marmalade Martini
Monday, June 13, 2022
2 Servings
Ingredients
100ml London Dry gin
30ml Cointreau
30ml fresh lemon juice
2 tbsp. Orange Whiskey Marmalade
Directions:
Add all ingredients to a Boston cocktail shaker. Shake with ice for 30 seconds. Strain into martini glasses to serve.
Serve with warmed croissants for an indulgent breakfast.
Red, Hot, & Cool Raspberries
Sunday, June 5, 2022
Active: 25 mins, Total: 50 mins, Yield: 4
Ingredients:
1 cup Raspberry Chipotle Preserves
2/3 cup plain whole-milk Greek yogurt
2/3 cup cream cheese, softened
Fresh mint leaves, for garnish
Directions:
Whisk together yogurt and cream cheese in a medium bowl until smooth. Cover and chill until ready to serve.
Divide the yogurt mixture among 4 bowls, and top evenly with Raspberry Chipotle Preserves. Garnish with mint leaves, and serve.
Frozen Strawberry Custard with Lemon Curd Swirl
Saturday, May 28, 2022
Active: 1 hr 20 mins, Total: 4 hrs 30 mins, Yield: Makes 2 quarts
Ingredient:
1 cup Strawberry Margarita Preserves
2 cups heavy cream
1 cup whole milk
4 large eggs
2 teaspoons pure vanilla extract
Pinch of salt
1 cup Lemon Curd
Directions:
In a large saucepan, combine the heavy cream and milk and bring just to a simmer. In a large bowl, using a handheld mixer, beat the eggs at medium speed until frothy. Add the vanilla, salt, and the remaining 3/4 cup of sugar. Beat at high speed until thick and pale, about 5 minutes. With the machine on, very gradually whisk in 1 cup of the hot cream mixture, then whisk in the rest. Scrape the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a rubber spatula, until thickened, about 15 minutes. (The custard should be thick enough to coat the back of the spatula.)
Strain the custard through a fine-mesh sieve into a large stainless-steel bowl set in an ice-water bath. Let stand, stirring occasionally, until well chilled, about 20 minutes. Stir in the Strawberry Margarita Preserves, then refrigerate until cold, about 1 hour.
In two batches, freeze the custard in an ice cream maker according to the manufacturer's instructions; when the custard is thick but not firm, scrape it into a medium bowl, and using a rubber spatula, gently fold in 1/2 cup of the lemon curd per batch. Freeze the strawberry custard in airtight containers until firm, about 2 hours.
Make-Ahead: The custard can be frozen for up to 1 week.
Tartiflette
Friday, May 20, 2022
Active: 45 mins, Total: 2 hrs. 5 mins, Yield: 8
Ingredients:
4 medium russet potatoes (about 2 1/4 pounds), peeled
1 cup of Sweet and Spicy Double Onion Marmalade
2 tablespoons kosher salt, divided
1 1/2 teaspoons thinly sliced fresh sage
1/4 cup crème fraîche
1 (1-pound) Fromager d’Affinois round, at room temperature, halved crosswise, rind left on
Directions:
Place potatoes in a large pot, and add water to cover. Add 2 teaspoons salt, and bring to a boil over high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, about 20 minutes. Drain and let potatoes cool for 30 minutes. Cut potatoes crosswise into 1/4-inch-thick slices, and set aside.
Arrange half of the potato slices in an even layer in a 1 1/2-quart oval soufflé dish or 10- x 7- x 1 1/2-inch baking dish. Sprinkle with 1 1/2 teaspoons of salt. Top with half of the Sweet and Spicy Double Onion Marmalade. Layer with remaining potatoes and remaining 1 1/2 teaspoons salt. Top with remaining Sweet and Spicy Double Onion Marmalade. Dot casserole with spoonfuls of crème fraîche, and arrange Fromager d’Affinois cheese halves (with rind) on top. Place soufflé dish on a rimmed baking sheet, and bake in preheated oven until bubbly and lightly browned, 20 to 30 minutes. Serve immediately.
Suggested Pairing: Dry, powerful Chablis.
Smoked Cherry Bounce
Thursday, May 12, 2022
Active: 35 mins, Total: 2 hrs 40 mins, Yield: 26
Ingredient:
Cherry wood chunks
1 cup fresh Bing cherries (about 4 1/2 ounces), stemmed and pitted
2 cups Scotch Bonnet Cherry Jelly
1 quart (32 ounces) brandy or rye whiskey
Directions:
Prepare smoker with cherry wood chunks according to manufacturer’s instructions, bringing the internal temperature to about 225°F; maintain temperature 15 to 20 minutes. Place 1 cup (about 4 1/2 ounces) of cherries in an even layer in an 8-inch square disposable aluminum pan, and place on smoker grates. Close lid. Smoke cherries, maintaining the temperature inside the smoker around 225°F, until cherries are infused with the desired degree of smoky flavor, 30 minutes to 1 hour and 30 minutes, shaking the pan occasionally.
Combine smoked cherries and 2 cups of Scotch Bonnet Cherry Jelly in a large saucepan. Bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until soft. Remove from heat, and let cool for 1 hour.
Pour cherry mixture into a large, clean lidded jar, and top with brandy. Screw lid on tightly, and store in a cool, dark place for 3 months.
Notes: Don’t rush this cordial; our testers found it drinkable after 2 months but exponentially smoother after 3 months.
Grilled Short Ribs with Smoky Blackberry Barbecue Sauce
Wednesday, May 4, 2022
Active: 45 mins, Total: 1 hr 30 mins, Yield: 4
Ingredients:
1 pound blackberries
2 teaspoons sweet pimentón de la Vera (sweet smoked paprika)
1 ½ cups of Blackberry Jam
3 tablespoons vegetable oil, plus more for brushing
1 tablespoon minced garlic
1 medium onion, finely chopped, plus 1/4 cup minced
¼ cup tomato paste
½ cup apple cider vinegar
½ cup packed light brown sugar
¼ cup soy sauce
3 tablespoons seeded and minced chipotles in adobo sauce
2 tablespoons Dijon mustard
1 teaspoon ground cumin
Kosher salt
Pepper
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped oregano, plus more for garnish
4 ½ pounds flanken-cut beef short ribs (1/3-inch thick)
Thinly sliced radishes, for garnish
Directions:
Light a grill. In a large bowl, toss the blackberries with the pimentón. Spread the berries in a perforated grill pan or in a foil pan with holes poked in it. Grill over moderately high heat, tossing, until the berries just start to burst, 3 to 5 minutes.
In a saucepan, heat the 3 tablespoons of vegetable oil. Add the garlic and cook over moderately low heat, stirring, until just golden. Add the chopped onion and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes. Stir in the tomato paste and cook until glossy, about 2 minutes. Add the blackberries, Blackberry Jam, vinegar, brown sugar, soy sauce, chipotles, mustard, and cumin, and bring just to a boil. Simmer over moderately low heat, stirring, until slightly thickened and the berries are very tender, about 20 minutes.
Transfer the sauce to a blender and let cool slightly, then puree until smooth. Strain through a fine sieve into a bowl, discarding the solids. Season the sauce with salt and pepper and let cool completely. Spoon 1 cup of the sauce into a bowl and stir in the minced onion, the olive oil, and the 2 tablespoons of oregano. Reserve the remaining sauce for grilled chicken or pork.
Light the grill and oil the grate. Season the ribs with salt and pepper and brush with the Blackberry Jam sauce. Grill over high heat, turning once, until nicely charred, 3 minutes. Continue to grill for 2 minutes more, turning and basting with more sauce, until glazed. Garnish the ribs with radishes and chopped oregano; serve hot.
Make-Ahead: The Blackberry Jam sauce can be refrigerated for up to 1 week.
Suggested Pairing: Peppery, blackberry-rich Petite Sirah from California was practically made for sticky barbecue.
Huevos Rancheros with Raspberry Chipotle
Tuesday, April 26, 2022
Serving Size: 1
FOR THE SALSA
2 garlic cloves
2 tomatoes, chopped
1 jalapeño pepper
1 small white or yellow onion
1 tsp ground cumin
FOR THE HUEVOS
Flour tortillas
1 cup cooked black beans
1 Tbsp minced garlic
Feta or cotija cheese
1 large egg
Olive oil
½ avocado and Chopped cilantro to garnish
Raspberry Chipotle Jam
INSTRUCTIONS
MAKING THE SALSA: In a food processor or blender add tomatoes, onions, jalapeño, cumin, and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over blend as it will turn the mix into a paste)
Transfer mix into a bowl and stir in Raspberry Chipotle Jam and set aside
In a small saucepan, add 2 Tbsp olive oil and minced garlic and stir occasionally on medium heat then add black beans, ¼ cup water, reduce to a low heat, and simmer for 10-15 minutes then set aside
Place a sauté or frying pan over high heat, add 1 Tbsp olive oil and cook the tortillas – one at a time – until slightly golden
Using the same pan, add a tsp of olive oil or butter, crack in a fresh egg and cook over medium-low heat until egg white is fully opaque and the yolk is golden for a perfect sunnyside up finish
To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese and top with the sunnyside egg.
For a delicious smokey, spicy finish, drizzle Raspberry Chipotle Jam over your Huevos Rancheros and sprinkle with chopped cilantro
Serve immediately and Enjoy!
Pimento Cheeseburgers with Bacon Jam
Monday, April 18, 2022
Total: 45 mins, Yield: 4
A heavenly bacon cheeseburger. The pimento cheese and sweet Bacon Jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate.
PIMENTO CHEESE:
6 ounces sharp cheddar, shredded (1 1/2 cups)
1-ounce cream cheese (2 tablespoons), at room temperature
1/3 cup mayonnaise
1/4 cup drained and chopped jarred pimientos
1 small garlic clove, finely grated
1 tablespoon Habanero Jelly
1/4 teaspoon Worcestershire sauce
1/4 teaspoon pepper
BURGERS:
1 1/2 pounds ground chuck, preferably 20% fat
Kosher salt
Pepper
1 tablespoon canola oil
4 potato rolls, split and toasted
Sliced dill pickles and thinly sliced scallions, for serving
Bacon Jam
Directions:
Make the pimento cheese. In a medium bowl, combine all of the ingredients.
Make the burgers. Form the beef into four ¾-inch-thick patties and season with salt and pepper. In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface and let rest for 5 minutes.
Place a burger on each roll's bottom. Top with some of the pimento cheese, Bacon Jam, sliced pickles, and scallions. Close the burgers and serve.
Oatmeal with Strawberries, Toasted Walnuts, and Skyr
Sunday, April 10, 2022
Total: 15 mins Yield: 2
Ingredients:
½ cup walnuts
1 ½ cups rolled oats (about 5 ounces)
1 ½ cups milk
1 ½ cups water
Pinch of kosher salt
Strawberry Margarita Preserves
6 strawberries, hulled and sliced
2 tablespoons skyr (Icelandic yogurt) or Greek yogurt
Directions:
Heat a medium saucepan. Add the walnuts and cook over moderately high heat, tossing, until toasted and fragrant, about 2 minutes. Transfer to a cutting board and coarsely chop. Wipe out the saucepan.
Combine the oats, milk, water, and salt in the saucepan and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until thickened, 7 to 8 minutes.
Spoon the oatmeal into bowls, top with Strawberry Margarita Preserves, and sprinkle with the chopped walnuts. Top with the sliced strawberries and skyr and serve.
Brewsky Sangria
Saturday, April 2, 2022
Makes 8 drinks
Ingredients:
10 ounces of Sirop de Liège
1 cup of fresh lemon juice
Four 12-ounce bottles lager, chilled
1 cup triple sec
Ice
2 Bosc pears, sliced, for garnish
Directions:
Slowly pour the beer into a pitcher. Stir in 1 cup of lemon juice, the triple sec, and the Sirop de Liège. Fill pint glasses halfway with ice. Add the sangria and garnish with the Bosc pear slices.
Ham-Jam Sandwiches
Friday, March 25, 202
~ Total: 10 mins, Yield: 4 to 6
No picnic is complete without these effortless sandwiches from 2007 Best New Chef Gabriel Rucker, the genius behind Portland knockouts Le Pigeon, Canard, and Little Bird Bistro. Best-quality baguettes get a thick slather of butter and goat cheese, dollops of jewel-toned Blueberry Preserves, and ribbons of salty prosciutto. Wrap these sandwiches in plastic wrap and stash them in the top of your cooler for a perfect lunch on a sunny Saturday.
Ingredient:
3 ounces goat cheese
1/4 cup unsalted butter (2 ounces), softened
1 (20-inch) good-quality baguette
5 ounces thinly sliced prosciutto
1/3 cup Blueberry Preserves mixed with 1 tablespoon of Mulled Red Wine Jelly
Directions:
Combine cheese and butter in a bowl of a food processor; pulse until smooth. (Goat cheese butter may be covered & set aside at room temperature until ready to assemble sandwiches, up to 2 hours.)
Cut the baguette in half lengthwise; spread 1 cut side with goat cheese butter, and top with a layer of prosciutto. Spread the second cut side with the Blueberry Wine Preserves, and place on top of the other half. Cut the baguette into even pieces, and serve.
Suggested Pairing: Light-bodied cru Beaujolais.
Jerk-Smoked Duck with Peach Barbecue Sauce
Thursday, March 18, 2022
~ Active: 1 hr 30 mins, Total: overnight plus 3 hrs., Yield: 4 to 6
The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves.
Ingredients:
1 (5-pound) whole duck, giblets removed
1/3 cup Caribbean jerk seasoning (such as McCormick)
1 cup Peach Preserves
4 medium peaches (21 ounces total), halved and pitted
3/4 teaspoon kosher salt, divided
1/3 cup yellow mustard
1/4 cup honey
1/4 cup packed light brown sugar
2 tablespoons white vinegar
Directions:
Pat duck dry, and place on a cutting board, breast side down. Using kitchen shears, cut down each side of the backbone. Remove and discard backbone (or reserve for stock). Open duck up to expose breastbone; trim and discard excess fat. Using a sharp knife, cut lengthwise through the center of the breastbone. Continue cutting lengthwise to separate duck into 2 halves. Using your fingers, loosen skin from the duck, being careful not to tear the skin. Using a metal or wooden skewer, prick the skin all over at a 45-degree angle, making sure not to pierce meat. Rub both sides of duck halves with jerk seasoning, and place, skin sides up, in a large pan. Chill, uncovered, 8 hours or overnight.
Let duck stand at room temperature while preheating the charcoal grill, about 30 minutes. Open vents of grill completely. Fill an 8-inch-square disposable aluminum pan with 1 inch of water. Place the water pan on one side of the bottom grill grate. Light charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, pour onto the empty side of the bottom grate. Place a few pecan or cherry wood chunks on top of hot coals; insert top grate. Cover grill, and adjust the bottom and top vents to bring internal temperature to 225°F to 250°F. Place duck halves, skin sides up, on the grate over the water pan. Cover and smoke, maintaining an internal grill temperature of 225°F to 250°F, 30 minutes.
Line 2 sheets of aluminum foil with parchment paper. Transfer each duck half to a prepared foil sheet; wrap foil sheets tightly to seal and create packets. Place duck packets on the grate over the water pan, and continue smoking, covered, at a grill temperature of 225°F to 250°F, until a meat thermometer inserted in thighs and thickest portions of breast registers 135°F, about 45 minutes to 1 hour and 10 minutes. Transfer duck packets to a small insulated bag or cooler, and let rest for 30 minutes.
While the duck rests, light a charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, remove the top grate of the grill, and pour briquettes over the remaining coals on the bottom grate. Replace top grill grate. Open bottom vent completely to increase internal grill temperature to medium (350°F to 400°F) with the lid removed.
Unwrap duck, and discard foil packets. Place duck halves, skin sides down, over the side of the grill with coals. Grill, uncovered, turning often, until the skin is browned and crispy and a meat thermometer inserted in thighs and thickest parts of breast registers 155°F, about 10 minutes. Remove duck halves from the grill, and let rest for 10 minutes
Season cut sides of peach halves with 1/4 teaspoon salt. Place peaches, cut sides down, on oiled grill grates over the side with coals, and grill, uncovered, until charred and softened, 4 to 8 minutes.
In a blender add Peach Preserves, mustard, honey, brown sugar, vinegar, and remaining 1/2 teaspoon salt. Process until smooth, about 20 seconds. Serve duck with peach barbecue sauce and grilled peach halves.
Suggested Pairing: Smoky, savory Rioja.
Peach & Rosemary Fizz with Peach & Prosecco Preserve
Wednesday, March 9, 2022
Makes 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
Combine water, sugar, and rosemary leaves in a small saucepan.
Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute.
Remove from heat and let syrup steep, about 30 minutes.
Pour the syrup into a sterilized glass jar through a sieve to remove the rosemary leaves.
Leave to cool before using.
Add one tablespoon of Peach Preserves and 25ml of rosemary simple syrup to a Champagne flute.
Carefully top up with sparkling wine, and gently stir with a bar spoon to mix.
Garnish with a sprig of fresh rosemary.
Agnolotti Pasta with Oma Cheese & Stone Fruit
Tuesday, March 1. 2022
~ Serving Size: 3-4
FOR THE PASTA
1 cup all-purpose flour
5 egg yolks
2 large eggs
FOR THE PASTA FILLING
1 cup Oma cheese
½ cup Mascarpone cheese
2 Tbsp Arrowroot powder
Stone Fruit Jam
FOR THE APRICOT WINE SAUCE
1 cup white wine
7 Tbsp butter
2 Tbsp all-purpose flour
Stone Fruit Jam
INSTRUCTIONS
FOR PASTA DOUGH: Create a flour mound, place eggs & yolks into a center cavity, whisk while incorporating flour, then knead until smooth. Shape dough into a ball and rest in a cloth-covered bowl at room temperature for 1 hour
FOR JAM FILLING: Mix 3/4 jar Stone Fruit Jam with Mascarpone and arrowroot powder, then place jam mixture in a pastry bag
FOR PASTA SHEETS: divide the dough into 6 equal pieces & shape it into rectangles. At the largest width setting of the pasta machine, feed a rectangle through, then fold the rectangle's long sides into its center, feed through the machine again, and repeat 5 times until pasta is smooth. Then reduce the width of the pasta sheet by feeding into incrementally smaller width adjustments until reach option number 4- 5
FOR PASTA POUCHES: Trim pasta sheets to 24" long. Pipe a line of Stone Fruit Jam filling down the middle of each sheet then add pieces of Oma cheese on top. Dampen pasta edges with water then fold over filling and gently press pasta to seal. Using your index finger and thumb of both hands, gently pinch-filled pasta rectangle into 1-inch pouches, creating a firm seal. Using a fluted pastry wheel cutter, trim the long pasta edge of the rectangle, then cut between each pouch, place on a parchment paper-lined tray, and dry for 15 minutes
FOR APRICOT SAUCE: Reduce wine in pan on low heat for 15 minutes. Whisking until smooth, gradually add butter, then flour, remaining Stone Fruit Jam , and season with salt and pepper
TO FINISH: Boil pasta pouches for 3 minutes, drain well, plate, dress with a little sauce, and top with a slice of Oma Cheese ~ and Enjoy!
Breakfast Tea Gin Cup
Monday, February 21. 2022
Makes 2
Ingredients:
2 Tbsp Plum & Gin Preserves
150ml Special Blend Breakfast Tea
70ml London Dry style gin
50ml fresh lemon juice
lemon twist to garnish
ice cubes
Recipe:
Brew a small pot of tea & then cool down the liquid by adding a handful of ice cubes. Add the tea, gin, lemon juice, & Plum & Gin Preserves to a large ice-filled cocktail shaker. If you have a small shaker, divide the above into two. Strain into ice-filled china teacups or coupe glasses before garnishing with a lemon twist.
British Bubble & Squeak with Tomato Marmalade
Sunday, February 13. 2022
Serving Size: Serves 2
2 -3 cups diced or sliced, pre-cooked potatoes and assorted green veggies - cabbage, Brussel sprouts, and peas are especially tasty in this dish
1 large egg
4 oz of Curried Tomato Marmalade
INSTRUCTIONS:
In saute pan, drizzle olive oil and cook all veggies with 2 Tbsp of Curried Tomato Marmalade
Squeeze all veggies down with a spatula, flip in the pan, and continue cooking until nice and crispy on both sides - great crispiness is what makes this dish memorably delicious!
Remove from heat and plate your Bubble & Squeak
In a smaller skillet, cook a sunny-side-up egg and place on top of bubble & Squeak with more Curried Tomato Marmalade
Serve hot for a great start to the day ~ and Enjoy
For a delicious crunch, top Bubble & Squeak with slices of Bread & Butter Pickles or Candied Jalapenos
Habanero Jelly & Tofu Stir Fry
Saturday, February 5, 2022
Serving Size: Serves 2
Ingredients:
1lb firm tofu, dried
1 ¼ cup soy sauce
1 tsp non-GMO canola oil
2 - 3 ounces scallions, chopped
1 - 2 ounces sesame seeds for garnish
5 Tbsp Habanero Jelly
Instruction:
Preheat oven to 400 F, line sheet tray with parchment paper, & brush with oil
Cut tofu into 1' cubes & marinate in 1 cup soy sauce
Place tofu on a lined sheet tray & bake for 15 minutes
Create sauce by mixing the remaining soy sauce with 5 Tbsp Habanero Jelly & gently warm in a small pan
Toss baked tofu in Habanero Jelly sauce
Serve over steamed Jasmine rice, garnish with scallions & sesame seeds ~ & Enjoy!
For extra crunch texture & spicy heat, dice Candied Jalapeno & toss it into the Habanero Jelly sauce
Jam Bellini
Friday, January 28, 2022
Makes 6
Ingredients:
150 mls Prosecco, or champagne
1 tbsp jam, any flavor you like, we used Strawberry Margarita Preserves
Recipe:
Add jam to the bottom of a champagne flute or Champagne Coupe glass.
Fill the glass with Prosecco, stir, & serve.
Escargot in Wine
Thursday, January 20, 2022
Ingredients:
1 (4 oz.) can escargot, drained
1/4 c. Red Wine Jelly or Moscato Jelly
1 tbsp. Garlic Jelly
1/4 tsp. coarsely ground black pepper
1/2 c. butter
2 tbsp. fresh parsley, chopped
1 tsp. tarragon
2 tbsp. chives
Directions:
Marinate escargot in the melted Red Wine Jelly, Garlic Jelly, and seasonings - at least 2-3 hours.
Place escargot in shells. Spoon in wine mixture. Marinate.
Press 1 teaspoon butter (softened) over the opening of the shell. (This seals in the escargot.)
Place in baking pan. Bake in 425°F oven for 10-15 minutes until bubbly.
Agnolotti Pasta with Oma, Stone Fruit, & Honey
Wednesday, January 12, 2022
Serving Size: Serves 3-4
FOR THE PASTA
-1 cup all-purpose flour
-5 egg yolks
-2 large eggs
FOR THE PASTA FILLING
-1 cup Oma cheese by Jasper Hill
-½ cup Mascarpone cheese (we used Vermont Creamery)
-2 Tbsp Arrowroot powder
-6 oz of Stone Fruit Jelly
-1 Tbsp Honey
FOR THE STONE FRUIT WINE SAUCE
1 cup white wine
7 Tbsp butter
2 Tbsp all-purpose flour
2 oz of Stone Fruit Jelly
1 Tbsp Honey
INSTRUCTIONS:
FOR PASTA DOUGH: Create flour mound, place eggs & yolks into a center cavity, whisk while incorporating flour, then knead until smooth. Shape dough into a ball and rest in a cloth-covered bowl at room temperature for 1 hour.
FOR JAM FILLING: Mix 3/4 jar Stone Fruit Jelly with Mascarpone, arrowroot powder, and honey, then place jam mixture in a pastry bag.
FOR PASTA SHEETS: divide the dough into 6 equal pieces & shape it into rectangles. At the largest width setting of the pasta machine, feed a rectangle through, then fold the rectangle's long sides into its center, feed through the machine again, and repeat 5 times until pasta is smooth. Then reduce the width of the pasta sheet by feeding into incrementally smaller width adjustments until reach option number 4- 5.
FOR PASTA POUCHES: Trim pasta sheets to 24" long. Pipe a line of Stone Fruit Jelly filling down the middle of each sheet then add pieces of Oma cheese on top. Dampen pasta edges with water then fold over filling and gently press pasta to seal. Using your index finger and thumb of both hands, gently pinch-filled pasta rectangle into 1-inch pouches, creating a firm seal. Using a fluted pastry wheel cutter, trim the long pasta edge of the rectangle, then cut between each pouch, place on a parchment paper-lined tray, and dry for 15 minutes.
FOR STONE FRUIT SAUCE: Reduce wine in pan on low heat for 15 minutes. Whisking until smooth, gradually add butter, then flour, remaining Stone Fruit Jelly, and season with salt and pepper.
TO FINISH: Boil pasta pouches for 3 minutes, drain well, plate, dress with a little sauce, and top with a slice of Oma Cheese ~ and Enjoy!
Moqueca Brazilian Fish Stew with Spicy Tomato Marmalade
Tuesday, January 4, 2022
Serving Size: Serves 2-3
3 Cod or Halibut fillets cut into approx. 6-ounce pieces
4 Tomatoes, diced
cloves garlic, minced
1 Yellow bell pepper, sliced
1 Green bell pepper, sliced
9 ounces coconut milk
Juice ½ lime
1 tsp paprika
Cilantro, chopped
2 Tbsp olive oil
INSTRUCTIONS
In a large saucepan, heat olive oil and add minced garlic, stirring for 1 minute. Add diced tomatoes and simmer on low heat for 10 minutes, occasionally stirring
Add bell peppers, paprika, coconut milk, and a jar of Curried Tomato Marmalade and stir
Lay your fish into the stew liquid, cover, and let it cook for 20 minutes on low heat
Add lime juice and salt to taste, stir and garnish with fresh cilantro
Plating tip: place a piece of fish on a plate, add the stew over fish to keep moist, then garnish with 1 tsp Curried Tomato Marmalade accompanied by cilantro or microgreens on top.
Frosty Strawberry-and-Cream Milk Shakes
Monday, December 27, 2021
Yield: 4 shakes
Ingredients:
1-pint vanilla ice cream, softened
1/2 cup whole milk
1 cup Strawberry Margarita Preserves
Directions:
In a blender, puree all ingredients until smooth. Pour into 4 glasses. Top the milkshakes with some of the Strawberry Margarita Preserves and serve.
Juniper-Rubbed Roast Duck with Cherry Jus
Sunday, December 19, 2021
Active: 1 hr 10 mins, Total: 21 hrs 45 mins, Yield: 4
Ingredients
1 (5- to 5 1/2-pound) Pekin duck (aka Long Island duck), with giblets and neck
2 tablespoons plus 1 teaspoon dark brown sugar, divided
2 tablespoons plus 1/2 teaspoon kosher salt, divided
1 tablespoon juniper berries, finely crushed
1 medium-size yellow onion, quartered
1 small carrot, peeled and cut crosswise into 2-inch pieces
1 celery stalk, cut crosswise into 2-inch pieces
2 teaspoons vegetable oil
4 cups cold water, divided
4 bunches of fresh thyme, divided
2 tablespoons kirsch (cherry brandy)
3/4 cup Scotch Bonnet Cherry Jelly
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Directions
Using a sharp knife or poultry shears, cut off the last 2 joints of duck wings; set aside for broth. Trim and discard excess skin around the neck cavity. Remove neck and giblets from cavity; reserve for broth. Reach into the cavity; pull away any fat deposits, and discard. Using a metal or wooden skewer, prick the skin of the duck all over at a 45-degree angle, taking care not to pierce the meat.
Stir together 2 tablespoons of brown sugar, 2 tablespoons of salt, and juniper berries in a small bowl. Sprinkle 1 tablespoon brown sugar mixture inside the cavity of the duck, and rub the remaining mixture over the skin. Place duck on a nonreactive wire rack set inside a rimmed baking sheet, and chill, uncovered, 18 to 24 hours.
While duck chills, preheat oven to 375°F. Chop reserved wing tips and neck into 2-inch pieces. Place on a rimmed baking sheet with onion, carrot, and celery; add oil and 1/4 teaspoon salt, and toss to coat. Spread in a single layer, and roast in a preheated oven, stirring occasionally, until well browned, about 55 minutes. Add 1 cup cold water to the baking sheet, stirring and scraping up browned bits from the bottom of the pan. Transfer mixture to a large saucepan; add reserved heart and gizzards. (Save liver for another use.) Stir in the remaining 3 cups cold water and 2 thyme sprigs from 1 bunch. Bring mixture just to a simmer over medium-low. Partially cover, and simmer very gently (do not boil) until reduced to 11/2 cups, 1 hour and 30 minutes to 2 hours, skimming and discarding any foam that accumulates on the surface. Pour mixture through a fine wire-mesh strainer over a bowl; discard solids. Chill broth until ready to use.
Preheat oven to 250°F with oven racks in lowest and middle positions. Let duck stand at room temperature for 30 minutes. Pour water to a depth of 3/4 inch in a large baking pan, and place on the lowest oven rack. Transfer duck, breast side up, to a roasting rack set inside a deep, aluminum foil-lined roasting pan; insert 2 bunches of thyme into the main cavity. Prick skin all over once again with a skewer to ensure rendering. Place roasting pan on middle oven rack, and roast at 250°F until a meat thermometer inserted in thigh and thickest part of breast registers 145°F, about 1 hour and 30 minutes. (Breast may take longer to register 145°F.) Remove roasting pan; drain and discard cavity juices and drippings in pan. Remove the water pan from the oven, and increase oven temperature to 450°F.
Once the oven has preheated to 450°F, return the duck in the drained roasting pan to the middle oven rack. Roast until skin is dark and crisp, about 20 minutes. Meanwhile, skim the fat off the surface of chilled duck broth, and discard. Transfer skimmed broth to a small saucepan, and bring to a simmer over medium. Stir in the remaining 1 teaspoon brown sugar. Cook until reduced to 1/3 cup, about 20 minutes. Stir in remaining 1/4 teaspoon salt; set aside, and keep warm.
Remove the roasting rack with duck from the roasting pan. Drain and discard foil and drippings from the pan; wipe pan clean. Return roasting rack with duck to roasting pan; set on a heatproof surface, and let rest 15 minutes. Remove and discard thyme in the cavity. Quickly run the remaining 2 bunches of thyme under water to dampen; stuff the damp thyme into the cavity.
Place kirsch in a heatproof measuring cup with a spout. Heat a small saucepan over medium until warm, about 30 seconds. Remove saucepan from heat, turn off the burner, and pour in kirsch. Using a utility lighter, carefully ignite fumes just above the surface of the kirsch. Slowly and carefully pour the flaming liquid over the duck. Once flames extinguish, transfer duck to a cutting board. Pour residual kirsch from the roasting pan into the reduced broth. Add Scotch Bonnet Cherry Jelly and cook over medium, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Swirl in butter until emulsified. Carve duck, and serve with sauce.
TORTILLA DE PATATAS (SPANISH OMELETTE)
Saturday, December 11, 2021
Serving Size: Serves 6
Ingredients:
-5 large potatoes, diced into 1” cubes (Yukon Gold or Russet)
-⅓ cup olive oil
-8 large eggs
-4 Tbsp Sweet & Spicy Double Onion Marmalade
INSTRUCTIONS:
1. Bring a skillet to medium heat, add olive oil, potatoes, & stew until softened
2. Strain potatoes into a bowl & save half the oil
3. Beat eggs with 2 Tbsp Sweet & Spicy Double Onion Marmalade, pour over potatoes, season with salt & pepper
4. Add saved oil back to the skillet, add potato mix & - with a spatula - gently shape omelet & cook 5 to 7 minutes
5. Place a flat plate over the skillet, invert - placing omelet on the plate - & then ease back into the skillet to cook another side until golden
6. Remove from skillet, serve with a little extra Sweet & Spicy Double Onion Marmalade on the side ~ & Enjoy!
For a deliciously spicy, textured finish to your tortilla, dice candied Jalapenos & add to potato mix just before cooking
This tortilla is also phenomenal made with our Curried Tomato Marmalade for a light, bright flavor ~ So Good!
Cranberry & Cherry Punch
Friday, December 3, 2021
Serves 4-6
Ingredients
150ml vodka
200ml cranberry juice
200ml cherry juice
soda water top-up
3 tsp Cranberry Orange Jelly
3 tsp Scotch Bonnet Cherry Jelly
fresh mint & orange zest twists to garnish
ice
Instructions
Add the Cranberry Orange Jelly, Scotch Bonnet Cherry Jelly, vodka, cherry juice, & cranberry juice into a large pitcher.
Stir well with a bar spoon to mix together. Fill with a generous handful of ice cubes & top up with soda water.
Garnish with fresh mint leaves & fresh orange peel.
Eggplant & Pumpkin Seed Bruschetta
Thursday, November 25, 2021
Ingredients
French bread
Extra virgin olive oil
Salt & Pepper
Cream cheese
Goat cheese- at least 4 oz.
2 tea Honey
Pumpkin seeds
Eggplant Cinnamon Jam
Directions
1. Mix equal parts of cream & goat cheeses. Leave the cream cheese on the counter for an hour to get soft. Add honey & mix.
2. Slice your French bread, coat with EVOO, salt, & pepper. Bake at 350 for 15-20 minutes.
3. Layer on the cheese mixture, Eggplant Cinnamon Jam, and pumpkin seeds
Cranberry Spritz
Wednesday, November 17, 2021
1 1/2 ounces gin
1 tablespoon of Cranberry Orange Jelly
3 ounces of sparkling wine
Combine Cranberry Orange Jelly and gin in a shaker filled with ice and shake until the shaker becomes uncomfortably cold. Strain through a fine-mesh sieve and top with sparkling wine. Garnish with frozen cranberries if you have any lying around.
Pasta with Pumpkin Brown Butter Sauce
Tuesday, November 9, 2021
Total: 15 mins, Yield: 4
Ingredients:
1 pound fresh pasta, or any preferred fresh or dried pasta
8 tablespoons unsalted butter
Pinch crushed red pepper flakes
1/4 cup plus 2 tablespoons minced shallots
12 sage leaves, roughly chopped
Kosher salt
Freshly ground black pepper
3/4 cup pumpkin butter
Freshly grated Parmigiano-Reggiano, for garnish
Directions:
In a large, deep skillet of simmering salted water, cook the pasta until al dente. Drain, reserving 1 cup of pasta cooking water.
In a small skillet over medium-high heat, melt the butter. Add the crushed red pepper flakes, minced shallots, sage leaves, salt, and pepper. Whisk until butter begins to bubble and brown. Stir in the pumpkin butter, a splash of pasta water, and whisk to combine until saucy. Toss with cooked pasta. Garnish with grated Parmigiano-Reggiano.
Pumpkin Mousse
Monday, November 1, 2021
Total: 10 mins, Yield: 4
Ingredients:
-1/2 cup pumpkin butter
-1/4 cup crème Fraiche
-1/2 cup heavy whipping cream
Directions:
In a medium bowl, whisk the pumpkin butter into the crème Fraiche. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the pumpkin mixture into the freshly whipped cream until combined. Spoon into ramekins & refrigerate for 30 minutes.
Sour Cherry–Glazed Ribs
Sunday, October 24, 2021
Active: 1 hr, Total: 3 hrs 30 mins, Yield: 4 to 6
Ingredients
Two 2-pound racks baby back ribs, membrane removed from the underside of each rack
Kosher salt
Pepper
2 tablespoons extra-virgin olive oil
3 small shallots, minced
4 garlic cloves, minced
2.5 cups of Scotch Bonnet Cherry Jelly
1/2 cup chicken stock
Directions
Preheat the oven to 275°. Set a rack on a rimmed baking sheet. Season the ribs with salt and pepper and set the meat side up on the rack. Bake for 1 hour and 30 minutes.
Meanwhile, in a medium saucepan, heat the olive oil. Add the shallots and half of the garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add 1.5 cups of Scotch Bonnet Cherry Jelly and cook until melted. Let the barbecue sauce cool, then season with salt and pepper.
In a medium bowl, whisk 1 cup of Scotch Bonnet Cherry Jelly with the stock and the remaining garlic. Stack four 18-inch-long sheets of heavy-duty foil in 2 piles on a work surface. Set 1 rack of ribs meat side down in the center of each. Fold up the foil to form 4 sides and pour half of the stock mixture on each rack. Wrap the ribs tightly in the foil, then transfer the packets to the rack and bake for 1 hour and 30 minutes, until the ribs are very tender. Remove from the oven and open the packets. Let stand for 5 minutes, then discard the cooking liquid and foil. Return the ribs to the rack meat side up.
Increase the oven temperature to 450°. Brush the ribs liberally with the Scotch Bonnet Cherry Jelly barbecue sauce and bake, turning and brushing occasionally with the sauce, for 10 to 12 minutes, until nicely glazed. Let rest for 5 minutes, then cut in between the bones and serve.
Make-Ahead: The barbecue sauce can be refrigerated for up to 3 days.
Spicy Pizza Portuguesa with Eggs, Ham, & Olives
Saturday, October 16, 2021
Serving Size: 12-inch pizza
1 pre-made pizza dough
3 boiled eggs, peeled
7-8 green or black olives
½ white or yellow onion, thinly sliced
8 ounces shredded ham
4-5 cherry tomatoes, sliced in half
Fresh mozzarella, sliced
Chopped fresh oregano (optional)
Apple Hot Pepper Jelly
INSTRUCTIONS
Preheat oven to 450°F and hold at this temperature for 30 - 40 minutes. If a pizza stone is available, place it on the middle rack and heat with the oven
Place cherry tomatoes on parchment paper-lined sheet tray, roast for 7 minutes then remove from oven and set aside
Stretch pizza dough to approximately 12” on a floured surface
Spread 3-4 Tbsp Apple Hot Pepper Jelly on your dough
Add ham, onion, and olives, then slice hard-boiled eggs into 3-4 slices and place around the pizza
Add cherry tomatoes, fresh mozzarella, and finish with a sprinkle of chopped fresh oregano (optional)
Bake pizza for 15-18 minutes on the middle rack, or stone, of your oven, then slice and Enjoy!
Cheesy French Onion Tartiflette
Friday, October 8, 2021
Serving Size: 4
Ingredient
2.5 lbs Russet potatoes, cut into 1/8 inch thin slices
1 cup whole milk
2 Tbsp unsalted butter
1/3 cup white wine
14 ounces cheese, half aged cheddar, and half-soft cheese
2 Tbsp all-purpose or gluten-free flour
Sweet & Spicy Double Onion Marmalade
INSTRUCTIONS
1. Preheat the oven to 400°F
2. Stack potato slices vertically then spread out horizontally in a casserole dish and drizzle with a dash of olive oil
3. Melt butter in a medium-heat saucepan, add flour, and stir constantly for 2 - 3 minutes to make a roux
4. Add milk and wine to your roux, simmer until thickens, then add 1/4 jar Sweet & Spicy Double Onion Marmalade and melt in cheddar
5. Pour sauce over potatoes, top with soft cheese slices, and finish with dollops of Sweet & Spicy Double Onion Marmalade
6. Cover with foil, bake 1 hour, remove foil, then bake further 40 minutes until potatoes are cooked and golden
7. Garnish with parsley ~ and Enjoy!
We also love Tartiflette with Curried Tomato Marmalade and cheddar, and our Garlic Jelly with a creamy blue ~ So Good!
Almond Rice Pudding with Spicy Cherry Sauce and Caramel Cream
Thursday, September 30, 2021
Active: 50 mins, Total: 2 hrs, Yield: 8
Ingredient
1 cup arborio rice
5 cups whole milk
1 vanilla bean (split lengthwise, seeds scraped and pods reserved)
6 tablespoons sugar
Kosher salt
2 cups Scotch Bonnet Cherry Jelly
1 teaspoon cornstarch
¼ cup water (boiling)
2 ¼ cups heavy cream
1 ¼ cups almonds (7 ounces whole blanched)
Directions
Bring 1 1/4 cups of water to a boil in a medium saucepan. Add the rice and cook, stirring, for 3 minutes. Stir in the milk and one of the vanilla bean pods and its seeds and bring to a boil. Cover and cook over low heat, stirring occasionally, until the liquid is absorbed and the rice is tender, 35 to 40 minutes. Remove the saucepan from the heat. Immediately stir in 6 tablespoons of the sugar and 2 pinches of salt. Let cool, then discard the vanilla bean pod. Cover the rice pudding and refrigerate overnight.
In a medium saucepan, keep the Scotch Bonnet Cherry Jelly warm.
In another medium saucepan, cook the remaining 1 cup of sugar over moderate heat, stirring, until a golden caramel forms, about 9 minutes; brush down the side of the pan with a wet pastry brush if crystals form. While whisking, slowly and carefully pour the boiling water into the caramel. Remove the pan from the heat and let cool.
In a medium bowl, using a hand mixer, beat 1 1/4 cups of the cream until soft peaks form. Using a spatula, fold the caramel into the whipped cream.
Stir the almonds into the chilled rice pudding. In a medium bowl, using a hand mixer, beat the remaining 1 cup of cream until firm peaks form, about 3 minutes. Fold the cream into the pudding and serve with the Scotch Bonnet Cherry Jelly and caramel sauce.
Make-Ahead: The recipe can be prepared through Step 2 and refrigerated overnight.
Grilled Strawberry-Rhubarb Sangria
Wednesday, September 22, 2021
Total: 30 mins, Yield: 6 to 8
Ingredients
1/2 cup Moscato Wine Jelly
1/2 cup Strawberry Margarita Preserves
1/2 cup light brown sugar
1/2 cup dry white wine, such as Sauvignon Blanc
2 pints strawberries, hulled
1 1/4 cups coarsely chopped rhubarb (2 large stalks), plus six 4-inch grilled stalks for garnish (optional)
One 2-inch piece of vanilla bean split lengthwise
1 sprig of lemon verbena or lemon thyme, plus more for garnish
6 wooden skewers, soaked in water
One 750-ml bottle Prosecco Brut, chilled
Ice
Directions
In a small pot, combine the brown sugar and white wine with 1/2 cup of water and bring to a simmer, stirring, until the sugar dissolves. Dice 4 of the strawberries and add them to the syrup along with the chopped rhubarb and the vanilla bean. Simmer until the rhubarb is tender, 4 minutes. Transfer the syrup to a heatproof bowl and add the sprig of lemon verbena. Let cool, then refrigerate until cooled completely, about 45 minutes. Strain the syrup through a fine sieve set over a bowl, pressing on the solids.
Light a grill. Thread the remaining strawberries on the skewers and grill over moderately high heat until lightly charred, about 5 minutes. Let cool completely, then cut the strawberries in half lengthwise.
In a pitcher, combine Moscato Wine Jelly, Strawberry Margarita Preserves, the rhubarb syrup with half of the grilled strawberries, and the Prosecco. Serve the sangria over ice, garnished with the remaining grilled strawberries, lemon verbena sprigs, and grilled rhubarb stalks, if using.
Strawberry Cake with Sour Whipped Cream
Tuesday, September 14, 2021
Active: 30 mins, Total: 3 hrs, Yield: 8
Ingredients:
Cake-
1 pound strawberries, hulled and quartered, plus more for serving
1 ¼ cups sugar
1 ½ sticks unsalted butter, at room temperature, plus more for greasing
2 ⅓ cups all-purpose flour (plus more for dusting)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
3 egg yolks (large at room temperature)
2 eggs (large at room temperature)
1/4 Strawberry Margarita Preserves
⅓ cup sour cream
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
Toppings-
1 cup Strawberry Margarita Preserves
1 tablespoon unsalted butter
1 cup heavy cream
1 cup sour cream
Directions
Make the cake In a medium bowl, mix the 1 pound of strawberries with 1/4 cup of sugar. Cover and refrigerate overnight. Strain the berries through a fine-mesh sieve set over a small bowl. In a food processor, pulse the macerated strawberries until finely chopped.
Preheat the oven to 325°. Generously butter a 12-cup Bundt pan and dust with flour, tapping out the excess. In a medium bowl, whisk the 2 1/3 cups of flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the remaining 1 cup of sugar at medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the egg yolks and eggs, one at a time, until just incorporated; scrape down the side of the bowl. At low speed, beat in the 1/4 cup of Strawberry Margarita Preserves, sour cream, lemon juice, and vanilla. Beat in the dry ingredients until just combined, then beat in the chopped strawberries. Scrape the batter into the prepared Bundt pan and bake for 50 to 55 minutes, until a toothpick inserted into the cake comes out with a few moist crumbs. Transfer to a rack and let cool in the pan for 20 minutes. Line a large rimmed baking sheet with parchment paper. Invert the cake onto the cooling rack, then set the rack on the baking sheet.
Meanwhile, make the toppings. In a small saucepan, warm 1 cup of Strawberry Margarita Preserves, stirring until the jam is dissolved, about 3 minutes. Using a wooden skewer, gently poke holes all over the cake. Slowly pour the Strawberry Margarita Preserves over the top, letting it get absorbed before adding more. Let the cake cool completely.
In a stand mixer fitted with the whisk, beat the heavy cream, sour cream, and a tad of sugar until soft peaks form. Slice the cake and serve with the sour whipped cream, reserved Strawberry Margarita Preserves, and more fresh strawberries.
Make-Ahead: The cake can be prepared through Step 2 and loosely wrapped in foil. Store at room temperature overnight.
BRITISH SEVILLE ORANGE MARMALADE CAKE
Monday, September 6, 2021
Yield: 1 cake
10 ounces all-purpose flour
10 ½ ounces cane sugar
4 free-range eggs
4 ounces unsalted butter, at room temperature
1 tsp baking soda
INSTRUCTIONS:
Preheat oven to 325°F, grease a medium-size cake pan, and line with parchment paper
In a large bowl, beat the butter and sugar until light and fluffy, add eggs one at a time continuing to mix well. Gradually add flour, a pinch of salt, and ⅓ jar Orange Cinnamon Marmalade
Pour cake mix into cake pan and bake 50-60 minutes until golden
Let cake cool, glaze with ⅓ jar Orange Cinnamon Marmalade, slice, and Enjoy!
Prime Rib with Spicy Cherry Conserva, Truffle, & Chocolate
Sunday, August 29, 2021
Active: 1 hr 15 mins, Total: 5 hrs 15 mins, Yield: 12 to 14
Ingredient
One 14-pound 50-day dry-aged prime rib roast, rib bones frenched
Kosher salt
Pepper
2 bunches of long rosemary sprigs
1.5 - 2 cups of Scotch Bonnet Cherry Jelly
Softened beurre de baratte or other European-style butter
Finely grated bitter chocolate (80%)
Shaved summer truffle, such as Périgord, for serving
Directions
1. Put the prime rib roast on a large rimmed baking sheet and generously season all over with salt. Refrigerate uncovered overnight. Let the roast stand at room temperature for 2 hours before cooking.
2. Preheat the oven to 475°. Set a rack in a large roasting pan and lay the rosemary sprigs across the rack. Season the roast all over with salt and set it on the rosemary, fat side up. Roast for 30 minutes, until browned. Reduce the oven temperature to 275° and roast for 40 minutes longer, until an instant-read thermometer inserted in the center registers about 65°. Remove from the oven and let stand for 30 minutes. Return the roast to the oven and roast until an instant-read thermometer inserted in the center registers 125°, 40 minutes to 1 hour. Remove from the oven and let rest for 30 minutes.
3. Meanwhile, in a large saucepan, combine the Scotch Bonnet Cherry Jelly with a pinch of salt and pepper over moderately high heat until soft. Keep warm over very low heat.
4. Transfer the roast to a very large carving board. Carve between the bones. Spread the steaks with some softened butter and top with the warm Scotch Bonnet Cherry conserva, finely grated chocolate, and shaved truffle. Serve.
Yucatán Garlic Butter Shrimp
Saturday, August 21, 2021
Prep Time: 5 Minutes, Cook Time: 8 Minutes, Total Time: 13 Minutes, Servings: 6
Ingredients:
1 1/2 pounds raw jumbo shrimp, peeled and deveined
1/2 cup salted butter, 1 stick
4 tablespoons of Garlic Jelly
1 tablespoon of Habanero Jelly
1/8 - 1/4 teaspoon crushed red pepper
3 tablespoons fresh key lime juice
3 tablespoons fresh chopped cilantro
Salt
Instructions:
Place a large deep skillet over medium heat. Add the butter, Garlic Jelly, Habanero Jelly, and the crushed red pepper and melt for 2-3 minutes.
Add the shrimp to the skillet. Sprinkle with 1/2 teaspoon salt, stir, and sauté for 3-5 minutes, until the shrimp turn pink and form C's. (If they shrink into O's, you've overcooked them.)
Turn the heat off and stir in the lime juice and cilantro. Taste, then season with salt as needed.
Serve warm.
Strawberry, Banana, and Almond Butter Smoothie
Friday, August 13, 2021
Total: 10 mins, Yield: 1 drink
Ingredients
1 frozen peeled banana (cut into -inch pieces)
½ cup frozen strawberries
¼ cup plain low-fat yogurt
1 tablespoon plus teaspoon almond butter
3 tablespoons of Strawberry Banana Jam
1 cup water
Directions
Combine all of the ingredients in a blender and process until smooth
ALBÓNDIGAS EN SALSA DE ALMENDRAS
(SPANISH MEATBALLS WITH ALMOND SAUCE)
Thursday, August 5, 2021
Serving Size: Serves 4
Ingredients
2lbs ground beef
3 small bell peppers, diced
⅓ cup sliced almonds
1 large egg
1 cup all-purpose flour
¼ cup breadcrumbs and 2 whole slices of bread
6 Tbsp olive oil
1 cup white wine
Parsley, chopped
Sweet & Spicy Double Onion Marmalade
Directions
Preheat the oven to 375°F
In a bowl, combine beef, egg, breadcrumbs, a pinch of salt and black pepper, and a handful of parsley with your hands
Shape meatballs by rolling portions of the beef mixture between the palms of your hands
Coat each meatball in flour and set it aside
Preheat a skillet over high heat and add 3 Tbsp olive oil
Add meatballs to skillet and brown on the outside to seal in the juices and create a delicious crust. Remove from heat
In a medium saucepan over medium heat, add remaining olive oil and toast almonds, stirring occasionally
Tear bread slices into large pieces and add to saucepan, letting ingredients absorb the oils then remove from heat
Add wine, ⅓ cup water, Sweet & Spicy Double Onion Marmalade, diced bell peppers and simmer to reduce the sauce and emulsify the mixture
Add meatballs to the sauce, simmer for a further 10 minutes, and season with salt and pepper to taste
Transfer to a casserole dish and bake in the oven for 10 minutes then garnish with parsley
Serve with rice or - the Spanish way - with patatas fritas (French fries) and Enjoy!
No-Cook Blackberry Lemon Ice Cream
Wednesday, July 28, 2021
Makes 2 quarts
Ingredients:
2 cups pureed blackberries
1/4 cup Blackberry Jam
1/4 cup Meyer Lemon Marmalade
3 cups half and half
14 ounces sweetened condensed milk
Directions:
Whisk all your ingredients in a large bowl. If you want the ice cream to be extra smooth, straining the mixture through a sieve to remove the blackberry seeds.
Chill the mixture in the fridge for 8 hours.
Add the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Stick the finished ice cream in the freezer for at least an hour before serving to harden it even more.
Summer Berry Pudding
Tuesday, July 20, 2021
~PREP TIME: 30 MINUTES, 10 Servings
Ingredients
6 cups of Tutti Frutti Preserves
2 Tbsp. sugar
1-lb. loaf brioche or challah bread, cut crosswise into 1' slices
6 tablespoons unsalted butter, room temperature
1/2 teaspoon ground cinnamon
Preparation:
Line pan with plastic wrap. Place on a rimmed baking sheet.
Spread bread slices with butter. Mix 2 Tbsp. sugar and cinnamon in a small bowl. Sprinkle over bread slices.
Drizzle 1/2 cup warm Tutti Frutti Preserves over the bottom of the pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups Tutti Frutti Preserves over. Repeat layering 2 more times. Pour any remaining Tutti Frutti Preserves over. Cover with plastic. Set a plate slightly smaller than the pan on top of the pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days. Remove plate and plastic from the top of the pudding. Invert onto a plate. Release pan sides; remove pan and plastic.
Grilled Corn with Mango-Habanero Butter
Monday, July 12, 2021
Ingredients:
1 cup mango Mango Peach Jalapeño Jam
1 1/2 sticks unsalted butter, softened
2 tablespoons packed cilantro leaves, chopped
1/2 teaspoon kosher salt
8 ears of corn
Directions:
In a food processor add Mango Peach Jalapeño Jam, the butter, cilantro leaves, and salt and puree until smooth. Scrape the mango butter into a small bowl, cover, and refrigerate until chilled, about 30 minutes.
Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.
Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter, and serve.
Make-Ahead: The mango-habanero butter can be refrigerated for up to 2 weeks.
A Blackberry Jam Bramble
Sunday, July 4, 2021
Ingredients:
2 1/2 ounces of gin
1 ounce lemon juice
3 tablespoons Blackberry Jam
Combine everything in a shaker filled with ice and shake until it gets too cold to hold. Strain through a fine mesh sieve into a lowball filled with crushed ice, and garnish with a strip or lemon zest, or a blackberry if you have one lying around.
Elevated Grilled Cheese Sandwiches
Saturday, June 26, 2021
~7 Minutes Reading Time
Today we're taking a page out of Insider's Erin McDowell's book with 20 easy ways to make grilled cheese sandwiches better using things you have in your kitchen. https://www.insider.com/easy-ways-elevate-grilled-cheese-sandwiches-2021-1?amp
Preserves
To add a ton of flavor to a simple grilled cheese, adding ingredients like chutney, tomato jam, or bacon jam can totally change the flavor profile... If you've got sweet or savory condiments like pepper jelly or onion relish sitting in the back of your fridge, those work great in a grilled cheese...
Sourdough Bread
"You don't want to choose a bread that's super dense or something that's not going to get crisp," Laura Werlin, the author of "Grilled Cheese, Please" and "Great Grilled Cheese" told Insider. "Sourdough is my go-to bread for grilled cheese sandwiches. It's the most versatile and keeps it interesting. Texturally, it's got all these little nooks and crannies that allow the butter, oil, or mayonnaise to really crisp up."
"You want to get the ratio of bread to cheese right, and you're not going to get that if your bread is too thick," she continued. "A half-inch slice of bread is what I recommend."
"What you want to be careful of is choosing a bread that has sugar in it," Heidi Gibson said. "If your bread has sugar in it, it will burn more quickly. You're going to be better off with a more rustic bread than a loaf of processed sandwich bread."
Grated Cheese
"With grilled cheese sandwiches, the world is your oyster," Laura Werlin told Insider. "You can put almost anything you like in between two slices of bread with cheese and grill it. However, it's called a grilled cheese for a reason — you still want the cheese to be the star."
"Grated cheese often works better than sliced cheese," Werlin said. "That's because you want the cheese to melt as quickly as possible, so the bread doesn't have a chance to burn. There's nothing more disappointing than making a grilled cheese sandwich and cutting it open to find the cheese isn't oozing out because it's not cooked through."
Werlin also explains that you can mix butter with some grated Parmesan and brush it on the outside to get a crispy coating.
Experimenting with different cheeses, like blue cheese, can seriously up your grilled cheese game.
Blue Cheese
Werlin recommends using cheeses that are "medium to medium-hard," such as Monterey Jack, Swiss, or Gruyere. Heidi Gibson also recommends a cheese like Havarti, which is a little softer and melts very easily.
You can also experiment with cheeses that have a distinct flavor, such as goat cheese, blue cheese, or ricotta. However, you want to be sure that none of the other ingredients compete or distract with the flavor of the cheese you choose.
"The cheese or cheeses that you use will determine the ooze factor," Werlin said. "There's nothing better than melted brie, but if you use just that on a grilled cheese sandwich it doesn't become a stretchy cheese, it just becomes kind of messy. If you want the stretchy factor, you're going to want to add a slightly harder cheese to get that stretch factor."
Mayonnaise
Mayonnaise can add another savory flavor element to a grilled cheese sandwich, so you just want to be wary if you're using other strongly flavored ingredients. "Mayonnaise definitely makes for a crisp sandwich, there's no question," Laura Werlin said. Many home cooks swear by smearing your bread in mayonnaise to get your sandwich extra crispy.
Butter
However, butter is a chef-approved alternative that adds a deliciously rich flavor to grilled cheese. "With grilled cheese sandwiches, it's a canvas," Heidi Gibson, the co-owner of American Grilled Cheese Kitchen in San Francisco, co-author of "Grilled Cheese Kitchen: Bread + Cheese + Everything in Between," and winner of multiple grilled cheese competitions, told Insider. "There's a lot of flexibility there. For me, that's part of the fun. How can I make a grilled cheese sandwich into something extraordinary with these humble beginnings?"
Both Laura Werlin and Heidi Gibson swear by using butter on the outside of grilled cheese sandwiches. "I just love butter so much and the richness it brings to a sandwich," Werlin said. "What's on the inside will really dictate what fat I'm using. For example, if I'm making a riff on an Italian Caprese sandwich with tomato and basil, I'm not going to use butter. I'm going to use olive oil."
"You can also make a compound butter by softening the butter and mixing in whichever spices you want to use," Gibson said. "You can add chipotle powder, garlic, sage, rosemary, or thyme and get even more flavor in there. When you spread it on the outside, you get those layers of flavor."
Olive Oil
You can also experiment with different kinds of oils on the outside of your grilled cheese. You can elevate the flavor of your grilled cheese by smearing the outside of your bread with everything from olive oil to truffle oil. Werlin recommends always spreading or brushing the oil directly onto the bread, rather than in the pan, so that the bread gets evenly crispy.
Whether you're using oil, butter, or mayonnaise, Werlin also recommends using a nonstick pan for cooking your grilled cheese sandwich and covering it to expedite the melting of the cheese.
Peanut Butter
In her book "Grilled Cheese, Please," Laura Werlin gives a recipe for a grilled cheese sandwich with whole wheat bread, peanut butter, bologna slices, cheese, and dill pickles. Though this might sound disgusting, she explains that, somehow, the flavors all come together. "I cook those bologna slices a little bit to get them crispy and put a little mayonnaise on the outside," she told Insider. "It sounds weird, but it's honestly really good."
Bacon
Bacon makes everything more delicious, including grilled cheese sandwiches. Bacon is an ingredient that might already be in your fridge or on your weekly grocery list, and adding it to a grilled cheese sandwich can take your meal to the next level.
Ham
Ham pairs perfectly with easily melted cheeses like Swiss or Gorgonzola and adds a ton of flavor without any extra prep work. Simply add a slice or two or your favorite sandwich ham and you're good to go. "Ham is great, but it should be thinly sliced," Werlin said. "You're adding that smokey flavor."
Pancetta
Cured meats like pancetta or bacon last longer in your fridge than fresh meats and make a great addition to most grilled cheese sandwich combinations. "I do like pancetta on grilled cheese sandwiches," Werlin said. "The only caveat is that, like bacon, you're going to have to cook it first."
Leafy Greens
Leafy greens like spinach, broccoli rabe, or arugula can add a fresh quality and cut through the richness of the cheese. A grilled cheese made with rich, gooey cheese and heavy bread can easily become too rich. Adding leafy greens and other vegetables can cut through that richness and make your sandwich more balanced. "Arugula and spinach will melt brilliantly," Werlin said. "Almost any vegetable will lend itself to a grilled cheese sandwich, but if it's a hard vegetable like a carrot or broccoli or cauliflower, but they have to be briefly cooked first."
Cream Cheese
Adding a smear of your favorite flavored cream cheese can also make for an extra creamy sandwich. Whether you opt for plain, scallion, or onion and chives, a light dolloping of cream cheese is sure to take your sandwich to the next level. However, be sure to either grill your sandwich quickly or go light on the cream cheese, as it will melt very quickly.
Avocado
Avocado adds a delicious creamy aspect to grilled cheeses, but you might want to choose a harder cheese with a slightly higher melting point so it doesn't make your sandwich too moist.
Roasted Peppers
Roasted or sautéed peppers also add a lot of flavor and texture to grilled cheese sandwiches. Bell peppers can be used in a number of different recipes, so they'll never go to waste in your fridge. However, if you're using them in a grilled cheese sandwich, Laura Werlin recommends cooking them a little bit before adding them.
"Bell peppers should be a little bit softer when you put them in, so you might want to roast them," she said. "The key with vegetables is getting the water out, otherwise you end up with a watery grilled cheese," Heidi Gibson told Insider.
Roasted Butternut Squash
Heidi Gibson explains that part of the magic of making a gourmet grilled cheese is taking the flavor combinations you love and figuring out how to incorporate them into a grilled cheese sandwich. "If you look at Italian dishes like butternut squash and sage ravioli, you can make that into a grilled cheese," she told Insider. "It's reformatting those beloved flavors. Butternut squash, Fontina cheese, and sage are great in a grilled cheese. You can make sage butter, roast slices of butternut squash, play with it, and voilà, you've got a really interesting grilled cheese."
Pickled Red Onion
Pickled red onion adds a briny flavor to grilled cheese sandwiches and can be prepared in a matter of minutes. Laura Werlin and Heidi Gibson that adding pickled red onions is one way to easily elevate your grilled cheese sandwiches without a ton of effort. "It takes five minutes to make pickled red onions and they work so well," Gibson said.
Pickles
Pickles also add a fantastic crunch to grilled cheese sandwiches. "Pickled items are really delicious, particularly when you're using Alpine-style cheeses like Gruyere or Raclette," Werlin told Insider.
"Olives and pickled okra also work really well in a grilled cheese," Gibson said. "Any time of pickle with a hard acid really balances out the cheese."
Tomato
Tomato slices are a fan-favorite addition to grilled cheese sandwiches. Cheese and tomato are a match made in heaven, so why not add this common ingredient to grilled cheese? Werlin also explains that tomatoes are a great addition because you don't have to pre-cook them before adding them to a grilled cheese sandwich.
Leftovers
If you have leftovers hanging around your kitchen, try incorporating them into your grilled cheese. "You can take Indian dishes like butter chicken or chicken tagine you might have prepared the night before and put that inside a grilled cheese," Heidi Gibson told Insider. "It's delicious."
A Sidecar Named Desire
Friday, June 18, 2021
Ingredients:
2 ounces cognac
3 tablespoons Stone Fruit Jam
1/2 ounce fresh lemon juice, with a piece of the lemon zest set aside
Combine everything in a shaker filled with ice and shake until well chilled, about 12 seconds. Strain through a fine mesh sieve into a chilled coupe glass, and express the oils from the zest over your drink. If you feel like throwing some cocktail bitter in there for extra depth, you can.
Four Ingredients Glazed Sous-Vide Lamb Shanks
Thursday, June 10, 2021
~Total: 40 mins, Yield: 4
Ingredients:
2 lamb shanks
Kosher salt
1/2 cup of Scotch Bonnet Cherry Preserves
1/4 cup mustard (Both Dijon and yellow work well.)
Liberally season every side of each shank with kosher salt—it should be coated, but not caked—and place them in a vacuum, sous-vide, or double freezer bag (just set one freezer bag inside another). Seal with a vacuum sealer or express the excess air using the water-immersion technique, then let the shanks hang out in the bath at 170℉ for 24 hours.
Once the cooking time has elapsed, remove the bag from the bath, set the shanks in an oven-safe dish, and pour the juices through a sieve into a sauce pan, along with the Scotch Bonnet Cherry Preserves and mustard. Whisk to combine, then heat over medium-high heat until simmering. Let reduce until it’s thick enough to coat the back of a spoon, then brush it over the lamb. Pop the lamb under the broiler for a few minutes, until the glaze starts to bubble and caramelize, then brush it with even more glaze. Serve with the rest of your feast.
A Morning Martini
Wednesday, June 2, 2021
Ingredients:
3 generous bar spoons of Mango Peach Jalapeño Jam
1/2 ounce fresh lemon juice
2 ounces gin
Add Mango Peach Jalapeño Jam and lemon juice to the bottom of an empty cocktail shaker and stir until jam dissolves. Add gin and fill shaker with ice. Shake and strain into a coupe or martini glass. Sip and start your day off delightfully.
Sweet Wine Glazed Bananas
Tuesday, May 25, 2021
Ingredients:
3 firm bananas sliced or halved
1/4 cup butter
1/4 cup Mulled Red Wine Jelly
Instructions:
Fry firm bananas in butter until cooked through. Add Mulled Red Wine Jelly and continue to cook until the bananas are coated. Serve over French toast, waffles, pancakes or French vanilla ice cream.
Blackberry-Mint Margarita
Monday, May 17, 2021
Ingredients:
2 oz. blanco tequila
.5 oz. Cointreau
1/2 oz. Blackberry Jam
1/2 oz. Mulled Red Wine Jelly
1 oz. fresh lime juice
3 sprigs of mint
Directions:
1. If you like salt on your margarita, run a quarter of a lime wedge around the rim of a rocks glass and dip the rim in salt.
2. In a cocktail shaker, combine tequila, Cointreau, Blackberry Jam, Mulled Red Wine Jelly, and lime juice.
3. Using 2 sprigs of mint, put them in the palm of your hand and release some of the oils by clapping your hands together a few times.
4. Then add the mint to your cocktail shaker along with ice and shake for 10-15 seconds until chilled.
5. Fill your glass with fresh ice and strain the contents of the cocktail shaker into your glass.
6. Garnish with a mint sprig and enjoy.
How to Put Together a Charcuterie Board
Sunday, May 9, 2021
"Charcuterie spreads are gorgeous, delicious, and totally customizable, so it's no secret why they've stood the test of time. While "charcuterie" technically means a range of different cured meats, they can go way beyond salami and prosciutto, featuring various cheeses, crackers, spreads, and produce. The best part is that they don't require one second of actual cooking, but you probably know all this already. Here's what you might not know about cheese boards: They don't need to cost you an arm and a leg to put together. In fact, you can assemble a killer charcuterie board for less than $30.
Meats
Making a charcuterie board is sort of like conquering the world's tastiest puzzle. All it takes is breaking up the board's elements into categories and choosing complementary ingredients for each. Soft, easy-to-grab meats are arguably the most important. They can be rolled, fanned, laid flat, or even turned into roses, depending on how you want to organize your board. Don't forget to have tongs or toothpicks nearby for easy lifting. Deli salami or jamón Ibérico work with a wide range of cheeses, but prosciutto is no doubt a crowd favorite. If you're looking for quality, be prepared to pay a bit more per ounce for prosciutto di Parma (aka buttery, top-tier prosciutto that's made in Parma and aged twice as long). To save, buy any sliced prosciutto from a brand you trust. (P.S.: Odds are you'll find the best deals and lowest prices in person at the grocery store, not online.)
Hard meats that need to be sliced, like Spanish chorizo or a log of soppressata, should be placed by hard cheeses with the proper knives (unless you want to make it easy on your guests and slice them in advance). Again, quality is usually linked to price, but you can likely find a few links of affordable chorizo in the deli section of your local supermarket.
Cheeses
It's a lot easier to choose the cheeses once you've already chosen the meats, since they narrow down your pairing options. Think of the meat's most prominent notes and what sort of flavor profile would complement it best. For instance, if you choose to use sweet-and-spicy salami, gouda would be a solid pairing option, since it's creamy, nutty, and smooth. If you went with buttery prosciutto, you might opt for an aged, salty cheese like Parmesan or pecorino Romano instead. Soppressata or pepperoni, which are bursting with notes of herbs and spices, would pair great with buttery, rich, fatty cheeses like cheddar or Havarti. You can also play with flavored cheeses, like those infused with wine or truffles, if they fit the rest of the spread or an overall theme.
Soft cheeses are also popular to include in charcuterie boards. They tend to pair best with fresh fruits and vegetables, dried fruits, jams, and nuts, as well as crackers and bread. Velvety soft cheeses like Brie go beautifully with sweet or acidic sides, like honeycomb, green apple slices, onion jam, or grapes, while mild soft cheeses like fresh mozzarella pair best with fresh produce, herbs, and tangy dressings or dips, like balsamic glaze. For salty, soft cheeses like feta or chèvre, add mild or sweet ingredients like roasted almonds or pine nuts, figs, sliced melon, or dried apricots to the board. Sweet soft cheeses, like mascarpone, shine brightest alongside berries, cherries, or chocolate.
Breads and Crackers
There's really no wrong choice when it comes to bread, crackers, and carbs in general. On a charcuterie board, their main purpose is typically to be a crispy vehicle for cheese, meat, and spreads. All you really need to consider is how their flavor will pair with the cheese and meat; it shouldn't be too tough, considering bread and crackers are pretty neutral tasting. For that reason, this section of your charcuterie board doubles can be an opportunity to play with visuals. Instead of rectangular crackers, why not go for long, thin breadsticks that you can arrange vertically in a jar? If you're including cheese crackers on the board, wouldn't Goldfish be a fun twist instead of standard square crackers? Then again, you truly can't go wrong with whole wheat crackers—they taste good with *everything* and are a bargain buy.
As for bread, baguette slices are classic, but we also love the idea of using toasted pita, hunks of sourdough, or crostini instead. Just be sure that there's 1) a cracker or bread to pair with the hard cheese and meat, 2) a cracker or bread that can hold up to being spread with the soft cheese and other spreads, and 3) a cracker or bread that's dippable, if you have dips or fondue on the board.
Produce and Snacks
Here's the part where you can show off your vast snacking experience. From your favorite roasted nuts to that special jar of olives you've been sitting on, every crudité and munchie can find a home on a charcuterie board. Here are a few boxes to check when you're planning your selections:
Something Fresh
When it comes to the price tag, apples are an easy win. You can lean tart or sweet depending on the other ingredients, and they're super cheap compared to some other popular charcuterie fruits, like berries. Oranges or clementines are also an affordable route, as well as celery, carrots, broccoli or radishes.
Something Briny or Acidic
There's truly no match for cheese like mouth-puckering olives, especially if your cheese selection is heavy on the salt (or includes feta). Their brininess also has the power to cut through fatty, rich cheeses like provolone or Camembert. We recommend heading to your local supermarket's olive bar so you can pick and choose exactly what you need.
That being said, we're also suckers for sweet gherkin pickles, which are super crisp, flavorful and less polarizing than uber-vinegary sour dill pickles. French cornichons are another great pickle to consider, since they're small and aesthetically adorable.
Something Crunchy
Nuts are traditional crunchy additions; a mix is always a hit, but almonds tend to be on the cheaper side. There are also a ton of flavored nuts to explore too, like the sweet Thai chili nuts. Wasabi peas, pork rinds, potato chips, fried garlic chips or roasted chickpeas are creative alternatives that will also get the job done. Whether you want to pile these snacks in loose or pour them into tiny bowls or jars first is up to you.
Dips and Spreads
Whether you want a pot of fig jam to pair with cheese and crackers or a bowl of tzatziki for dipping cucumber sticks and pita points in, dips and spreads are the final piece that pulls a charcuterie board together. Whole grain mustard is versatile and works with everything from sharp cheddar to smoked meats to pumpernickel bread. But most fruit jams are just as flexible and will add a pop of sweetness to soft and hard cheeses alike. Fancier options include pepper jelly (which tastes divine with buttery Havarti or white cheddar), onion jam, and hummus. You can even include Nutella or nut butter if your board is mostly fruit (or better yet, pancakes), or ranch dressing for raw vegetables. Just let your common sense and cravings lead the way."
https://www.yahoo.com/amphtml/lifestyle/put-together-adorable-charcuterie-board-020000227.html
Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze
Saturday, May 1, 2021
~Total: 40 mins, Yield: 4
Ingredients:
-2 tablespoons unsalted butter
-1/2 medium sweet onion, such as Vidalia, finely chopped
-3/4 cup of Scotch Bonnet Cherry Jelly
-1/3 cup fresh lime juice
-Salt
-Freshly ground black pepper
-3 1/2 pounds chicken wings, tips discarded and wings split
Directions:
In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Scrape the onion into a blender, add the Scotch Bonnet Cherry Jelly and lime juice, and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Season the glaze with salt and black pepper. Transfer the glaze to a small bowl.
Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the chicken wings all over with salt and black pepper and grill over moderately high heat, turning occasionally, until lightly charred and crispy, about 20 minutes. Alternatively, broil the wings for about 20 minutes, turning occasionally, until they are crispy.
Transfer the chicken wings to a large bowl and toss with one-third of the Scotch Bonnet Cherry Jelly glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the chicken wings to the bowl and toss with another one-third of the Scotch Bonnet Cherry Jelly glaze. Transfer the glazed chicken wings to a serving platter and serve with the remaining glaze on the side.
Make-Ahead: The cherry glaze can be refrigerated for up to 3 days. Bring to room temperature before using.
Suggested Pairing: Fresh, berry-rich Syrah from Washington state.
Linzer Cookies with Spiced Jam
Friday, April 23, 2021
~Active: 1 hr, Total: 2 hrs, Yield: Makes about 3 dozen cookies
Ingredients:
2 sticks unsalted butter, softened
3/4 cup granulated sugar
3 large egg yolks
1 teaspoon finely grated lemon zest
1 1/4 cups hazelnuts with skin
1 1/2 cups bread flour
2 teaspoons cinnamon
1/2 teaspoon ground cloves
Confectioners' sugar, for dusting
3/4 cup Raspberry Chipotle Jam
1/4 teaspoon anise seeds, ground in a spice grinder
1/4 teaspoon ground coriander
Directions:
In a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until creamy. Add the egg yolks and lemon zest and beat until smooth. In a food processor, combine the hazelnuts with the bread flour and process until the nuts are finely ground. Add the cinnamon and cloves and pulse to combine. Add the dry ingredients to the mixing bowl and beat on low speed until smooth. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough 1/4 inch thick on a lightly floured surface. Using a 2-inch round cutter, stamp out cookies as close together as possible. Using a small decorative cookie cutter, stamp out the centers of half of the cookies. Transfer the whole cookies to 1 prepared baking sheet and the cut-out cookies to another.
Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned around the edges. Let cool on the baking sheets. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies, and bake.
Dust the tops of the cut-out cookies with confectioners' sugar. In a small bowl, whisk the Raspberry Chipotle Jam with the ground anise and coriander. Spoon the Raspberry Chipotle Jam onto the whole cookies, cover with the sugar-dusted cookies and serve.
Make-Ahead: The cookies can be kept in an airtight container for 5 days or frozen for 1 month. Redust with confectioners' sugar.
Sweet & Sticky Hot Wings
Thursday, April 15, 2021
Active: 15 mins, Total: 1 hr, Yield: 2 to 4
Ingredients:
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried garlic
1/2 teaspoon dried onion
1 teaspoon smoked paprika
2 pounds chicken wingettes and drumettes
2 1/2 tablespoons red hot sauce, like Frank's Red Hot
2 tablespoons unsalted butter, melted
2 tablespoons Apple Hot Pepper Jelly, melted
Directions:
1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with salt, garlic, onion, and paprika. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.
2. In a bowl, whisk the hot sauce with the butter and Apple Hot Pepper Jelly. Add the chicken wings to the sauce and serve.
Herb-Crusted Pork Roast with Ginger-Eggplant Compote
Wednesday, April 7, 2021
Active: 45 mins, Total: 1 hr 35 mins, Yield: 6
Ingredients
6 large garlic cloves, smashed and chopped
2 teaspoons chopped rosemary
2 teaspoons chopped thyme
2 teaspoons whole-grain mustard
1 teaspoon dried lavender
1/4 cup plus 2 tablespoons extra-virgin olive oil
One 1 1/2-pound boneless pork loin roast
Eggplant Cinnamon Jam
One 1-inch piece of fresh ginger, peeled and very thinly sliced
6 allspice berries, cracked
6 black peppercorns, cracked
Salt and freshly ground pepper
1/4 cup raisins
1/2 cup dry red wine
3/4 cup low-sodium chicken broth
Directions:
In a bowl, combine the garlic, rosemary, thyme, mustard, lavender, and 1/4 cup of olive oil. Add the pork and coat with the marinade. Cover and refrigerate for at least 6 hours or overnight. Bring the pork to room temperature before roasting.
In a small saucepan, combine the Eggplant Cinnamon Jam, ginger, allspice, and peppercorns and bring to a boil. Remove from the heat and let steep for 10 minutes. Season with salt and pepper.
Preheat the oven to 400°. Scrape the garlic and herbs from the pork and set them aside. Season the pork with salt and pepper. In a medium, ovenproof skillet, heat 1 tablespoon of the olive oil. Add the pork and cook over moderately high heat until browned all over, about 4 minutes per side. Transfer the skillet to the oven and roast the pork for about 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 145° for medium. Transfer the pork to a cutting board and let rest for 10 minutes.
Heat the remaining 1 tablespoon of olive oil in the skillet. Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown, about 5 minutes. Add the raisins and wine and boil over moderately high heat until the wine is reduced by half, about 3 minutes. Add the chicken broth and boil for 3 minutes. Carve the pork into 1/2-inch slices and serve with the Eggplant Cinnamon Jam compote.
Apple Butter Meatball Subs
Tuesday, March 30, 2021
Serves 6
Ingredients
1 cup apple butter
1 cup BBQ sauce
16 ounces of frozen meatballs
6 hoagie rolls
12-18 slices of provolone cheese
butter
1/4 cup chopped green onions
Instructions
Mix apple butter and BBQ sauce together. Add meatballs to crockpot and pour the sauce over top, coating all the meatballs well. Slow cook on high for 4 hours.
Lightly butter and toast the hoagie rolls. Divide the meatballs evenly between the rolls. Top with cheese. Garnish with green onions.
Peanut Butter and Jelly Sandwich Cookies
Monday, March 22, 2021
Active: 40 mins, Total: 1 hr. 30 mins, Yield: Makes 12 sandwich cookies
Ingredients:
Cookie Dough
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon kosher salt
1 stick unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup creamy natural peanut butter
1/4 cup chopped honey-roasted peanuts
Filling
1/3 cup creamy natural peanut butter
5 tablespoons unsalted butter, softened
1/4 cup confectioners’ sugar
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1/4 cup jam, such as Mulled Red Wine Jelly, Raspberry Chipotle Jam, or Strawberry Margarita Preserves
Directions:
Make the dough
1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, and salt. In another medium bowl, using a hand mixer, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla, then beat in the dry ingredients in 3 batches, mixing well between additions. Fold in the peanut butter until fully incorporated.
2. Scoop 24 one-inch balls of dough onto the baking sheets at least 2 inches apart. Press the balls down slightly; they should be about 1 1/2 inches in diameter. Sprinkle the tops with the chopped peanuts. Bake the cookies for 10 to 12 minutes, until the edges are light golden brown and the tops are slightly cracked; rotate the baking sheets halfway through. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to let cool completely.
Meanwhile, make the filling
3. In a bowl, using a hand mixer, whip the peanut butter with the butter, confectioners’ sugar, vanilla, and salt at medium speed until fluffy, about 5 minutes. Refrigerate for about 45 minutes, until chilled.
4. Spoon 1 1/2 tablespoons of the filling on the underside of 12 cookies. Spread 1 teaspoon of jam on the underside of the remaining cookies. Sandwich the halves together and serve.
Make-Ahead: The assembled cookies can be refrigerated for up to 3 days.
Eggplant Cinnamon Bars with Red Wine and Anise Seeds
Sunday, March 14, 2021
Active: 1 hr, Total: 2 hrs 30 mins, Yield: about 4 dozen bars
Ingredients:
Filling:
10 ounces Eggplant Cinnamon Jam
3/4 cup Red Wine Jelly
3/4 teaspoon grated lemon zest
3/4 teaspoon anise seeds
Dough:
1 stick unsalted butter, softened
1/2 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1/2 teaspoon kosher salt
1 large egg
1 1/2 cups all-purpose flour, plus more for dusting
Directions:
Make the filling: In a saucepan, combine the Eggplant Cinnamon Jam, Red Wine Jelly, lemon zest, and anise seeds. Simmer over low heat until the liquid is syrupy and reduced to 1/2 cup. Let the figs cool in their syrup, then puree in a food processor until smooth. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip.
Make the dough:
In a bowl, using an electric mixer, beat the butter until creamy. Beat in the sugar, vanilla, zest, and salt at medium-high speed until fluffy, 3 minutes. Beat in the egg. At low speed, beat in the 1 1/2 cups of flour. Divide the dough in half, shape it into rectangles and wrap in plastic. Freeze until firm, 20 minutes.
Preheat the oven to 350°. Roll out 1 piece of dough between 2 sheets of floured parchment to a 9-by-12-inch rectangle, dusting with flour as needed. Remove the top sheet of parchment. Cut the rectangle into three 3-by-12-inch strips through the parchment and transfer to a baking sheet. Pipe two 1/2-inch-wide ropes of eggplant filling down the middle of each strip of dough. Refrigerate just until firm enough to fold, 5 minutes. Fold the dough over the filling and turn onto a work surface, seam side down; discard the parchment.
Cut each roll into 8 bars and arrange on a parchment-lined baking sheet. Bake for 20 minutes, until the dough is golden on the bottom. Let cool. Repeat with the remaining dough and filling.
Peanut Butter & Jelly Skillet Cake
Saturday, March 6, 2021
PREP TIME: 15 minutes, COOK TIME: 25 minutes, TOTAL TIME: 40 minutes
Ingredients:
FOR THE CAKE
1/4 cup coconut oil
1/4 cup peanut butter
3 eggs
1 teaspoon baking powder
1/4 cup coconut sugar or brown sugar
1/2 cup oats ground up
1 teaspoon vanilla
1/4 teaspoon cinnamon
dash or cardamom, optional
1/4 cup peanut butter to dollop on top of pre-baked cake
1/4 cup Strawberry Margarita Preserves- also to dollop on top of pre-baked cake
FOR THE DRIZZLE
1/4 cup peanut butter
1 teaspoon coconut oil
1/4 cup Strawberry Margarita Preserves
Instructions:
Preheat oven to 350
Place a 1/4 cup of coconut oil and a 1/4 cup of peanut butter in an oven proof skillet on a very low flame, just so the peanut butter and coconut oil melt a bit.
Remove this off the stove and making sure this mixture isn't hot, whisk in 3 eggs.
Then fold in 1 teaspoon baking powder, 1/4 cup coconut sugar (or brown sugar), 1/2 cup ground up oats (or oat flour), 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and a couple of dashes of cardamom (which is totally optional).
Just before you bake it, add dollops of peanut butter and Strawberry Margarita Preserves onto the mixture (this will sink as the cake bakes).
Place the skillet in the preheated oven and let it bake for 25 minutes.
After the skillet cake comes to room temperature, melt a 1/4 cup of peanut butter with 1 teaspoon coconut oil in a microwave for 30 seconds. Heat up a 1/4 cup of Strawberry Margarita Preserves. And, then drizzle the melted peanut butter and Strawberry Margarita Preserves on the top of the skillet cake.
Grilled Ham and Cheese with Strawberry-Red-Wine Jam
Friday, February 26, 2021
~ Total: 30 mins, Yield: 10 sandwhiches
Ingredients:
Twenty 1/4-inch-thick slices of brioche
1/2 cup Strawberry Margarita Preserves mixed with 1/4 cup of Mulled Red Wine Jelly
10 thin slices of baked ham
10 thin slices of Gruyère cheese
Softened unsalted butter
Directions:
Heat a large griddle. Spread 10 of the brioche slices with the jam. Top with the ham and Gruyère and close the sandwiches. Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.
Suggested Pairing: Pinot Noir is terrific with the melty cheese and smoky ham.
Chicken with Mango Peach Jalapeño Salsa
Thursday, February 18, 2021
~ Active: 35 mins, Yield: 4
Ingredients:
2 cups of Mango Peach Jalapeno Jam
1/3 cup all-purpose flour
1/3 cup plain dry bread crumbs
3 tablespoons yellow cornmeal
1 tablespoon salt
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
4 large skinless, boneless chicken breast halves
6 tablespoons peanut oil, for frying
Directions:
In a large bowl, toss together the flour, bread crumbs, cornmeal, salt, thyme, and cayenne. Put the chicken in a bowl of cool water. Remove the breast halves one at a time, let the excess water drip off, and coat them thoroughly with the seasoned flour mixture.
Heat 1/4 cup of the oil in a large heavy skillet. Add the chicken, skinned side down, and cook over moderately high heat until golden on the bottom, about 5 minutes. Turn the breasts and add the remaining 2 tablespoons of oil. Cook, turning occasionally until the chicken is browned and cooked through, about 11 minutes longer. Serve with the Mango Peach Jalapeno Jam.
Sage-Rubbed Pork Chops with Peach Chutney
Wednesday, February 10, 2021
~Active: 35 mins, Total: 2 hrs, Yield: 4
Ingredients:
3 tablespoons extra-virgin olive oil
20 small sage leaves, plus 1 tablespoon chopped sage
1 tablespoon whole black peppercorns, plus 1 tablespoon coarsely ground black pepper
Kosher salt
Four 1-inch-thick, bone-in pork rib chops (10 to 12 ounces each)
2 cups of Peach Chutney warm, but not melted
Directions
In a small bowl, combine 1 tablespoon of the oil with the chopped sage, coarsely ground pepper and 1 tablespoon plus 1 teaspoon of salt. Rub the mixture all over the chops and let stand for 30 minutes.
Preheat the oven to 400°. In a large ovenproof skillet, heat 1 tablespoon of the oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer the skillet to the oven and roast for 5 minutes, until an instant-read thermometer inserted in the thickest part of the meat nearest the bone registers 145°. Transfer the chops to a plate to rest for 10 minutes.
Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.
Put a pork chop on each plate. Using a slotted spoon, top each chop with about 1/2 cup of the warm Peach Chutney. Garnish with the fried sage leaves and serve.
Suggested Pairing: Medium-bodied Pinot Noir from Oregon is substantial enough to go with these pork chops and juicy enough for the Peach Chutney.
Eggplant and Stilton Squares
Tuesday, February 2, 2021
~Time: 20 minutes, Total: 3 hrs 15 mins, Yield: Makes 4 dozen squares
Ingredients:
One 14-ounce package all-butter puff pastry, thawed if frozen but still cold
1/2 cup Eggplant Cinnamon Jam
3/4 cup crumbled Stilton cheese (4 ounces)
Directions
On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.
Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.
Return as many cooled squares as will fit on a baking sheet. Top each square with 1/2 teaspoon of the Eggplant Cinnamon Jam. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.
Make-Ahead: The unbaked frozen pastry squares can be frozen in an airtight container for up to 1 month.
French Onion Grilled Cheese
Monday, January 25, 2021
~Time: 10 minutes, Yield: 2 servings
Ingredients:
2 tablespoons unsalted butter
1/2 cup of Sweet and Spicy Double Onion Marmalade
1 tablespoon Mulled Red Wine Jelly
4 ounces Gruyère cheese, grated
4 slices bread, cut no wider than 1/2-inch thick
Directions
Add the cheese to the Sweet and Spicy Double Onion Marmalade and stir to combine. Put down two slices of bread, spread half of the Mulled Red Wine Jelly, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.
In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.
Breakfast Biscuit Sandwiches
Sunday, January 17, 2021
~Total: 1hr, Yield: Makes 10 breakfast biscuits
Ingredients:
4 cups all-purpose flour, plus more for dusting
2 tablespoons kosher salt
1 1/2 tablespoons baking powder
1 teaspoon baking soda
2 sticks unsalted butter, cubed and chilled, plus more for spreading
1 1/2 cups buttermilk
10 ounces sliced country ham, for serving
10 ounces sliced cheddar cheese, for serving
10 fried eggs, for serving
Raspberry Chipotle Jam
Directions
Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with salt, baking powder, and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.
Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.
Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.
Split the biscuits and spread with butter. Preheat a griddle and cook the biscuits, cut side down, until golden. Fill the biscuits with ham, cheddar and fried eggs. Spread with Raspberry Chipotle Jam. Close and serve.
Crispy Crab Cakes with Tomato Butter
Saturday, January 9, 2021
~Active: 1 hr., Total: 1hr 10 mins, Yield: 4
Ingredients:
4 ounces skinless whitefish fillet
1 jalapeño, seeded
1/2 cup mayonnaise
1/3 cup thinly sliced scallions
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 pound fresh jumbo lump crabmeat, drained and picked over
1 1/2 cups panko
11 oz. Curried Tomato Marmalade
5 tablespoons olive oil
1/4 cup unsalted butter, cut into pieces
2 cups mixed fresh summer herbs (such as basil, mint, and flat-leaf parsley)
1 lemon, cut into 4 wedges
Directions
Preheat oven to 450°F. Process whitefish in a food processor until mostly smooth. Transfer to a large bowl. Finely dice 1 jalapeño; add to bowl with fish. Stir in mayonnaise, scallions, parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne. Gently fold in crabmeat, leaving lumps intact. Divide mixture into 8 portions (about 1/3 cup each); shape into 3-inch-wide, 1/2-inch-thick patties. Sprinkle both sides of patties generously with panko to coat completely; press lightly to adhere. Refrigerate 30 minutes.
Heat 1/4 cup oil in a large skillet over medium-high. Working in batches, cook crab cakes until golden brown, 2 to 3 minutes per side. Transfer to a wire rack.
Toss herbs with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread about 1/3 cup Curried Tomato Marmalade on each of 4 plates; top evenly with herb salad and crab cakes. Serve with lemon wedges.
Suggested Pairing: Bright, chalky Chablis.
Grilled Peach and Pineapple Melba Sundaes
Friday, January 1, 2021
~Active: 30 mins, Total: 50 mins, Yield: 6
Ingredients:
12 ounces Raspberries Chipotle Jam
Pinch of flaky sea salt
2 medium peaches, cut into thin wedges
2 (1/2-inch-thick) fresh pineapple slices
Directions
Preheat grill to high (450°F to 550°F). Grill peach wedges and pineapple slices, uncovered, until lightly charred, 3 to 4 minutes per side. Transfer to a work surface; let cool completely. Dice pineapple.
Decoratively layer ice cream, pineapples, peaches, & Raspberries Chipotle Jam in each of 6 (8-ounce) glasses. Sprinkle with flaky sea salt & serve immediately.
Make-Ahead: The grilled pineapple and peaches can be prepared and refrigerated overnight.
Duck Liver Pâté with Blackberry Jam
Thursday, December 24, 2020
~Active: 1 hr. 20 mins, Total: 7 hrs. 20 mins, Yield: 8
The tartness and texture of the blackberry jam is a nice contrast to the rich, silky pâté. Spoon the leftover blackberry jam on pancakes, waffles, or ice cream.
Ingredients:
DUCK LIVER PÂTÉ
14 ounces duck livers (about 1 1/4 cups)
1 tablespoon plus 1/4 teaspoons kosher salt, divided
1/2 cup plus 2 tablespoons unsalted butter (5 ounces)
1 medium-size yellow onion, thinly sliced
10 fresh sage leaves
1/3 cup Champagne or dry white wine
1/3 cup duck fat, melted
BLACKBERRY CONSERVA
2 cups Blackberry Jam
4 thyme sprigs
3 whole cloves
1/8 teaspoon kosher salt
Pinch of black pepper
Grilled bread slices and whole-grain mustard, for serving
Directions
Make the duck liver pâté
Stir together livers and 1/4 teaspoon salt in a medium bowl; set aside.
Melt butter in a large skillet over medium. Add onion, and cook, stirring occasionally, until softened and translucent but not browned, about 10 minutes. Transfer onion mixture to the bowl of a food processor. Add livers to skillet, and cook over medium until bright pink all the way through, 1 minute to 1 minute and 30 seconds per side. Add sage, and cook until fragrant, about 15 seconds. Remove skillet from heat; stir in Champagne. Let stand for 5 minutes.
Transfer liver mixture to a food processor with onion mixture. Process until smooth and silky, about 2 minutes, stopping to scrape down sides as needed. Add remaining 1 tablespoon salt. Process until incorporated, about 10 seconds. Using a rubber spatula, press liver mixture through a fine wire-mesh strainer into a bowl; discard solids. Transfer pureed liver mixture to a large (20- to 24-ounce) terrine mold or ramekin or 2 smaller (10- to 12-ounce) ramekins. Smooth top, and tap ramekin on the counter a few times to remove any air bubbles. Cover pâté with melted duck fat (about 1/4 inch thick), and chill, uncovered, until set, at least 6 hours or up to 2 days.
While pâté chills, make the blackberry conserva
Wrap thyme and cloves in cheese-cloth, and tie ends to make a sachet. Add it to a large saucepan with the Blackberry Jam. Bring to a boil over medium-high, stirring often.
Remove from heat. Remove and discard sachet. Stir in salt and pepper. Transfer blackberry mixture to a shallow bowl, and spread out to cool. Immediately transfer to refrigerator, and chill, uncovered, 2 hours to preserve vibrant color. Transfer blackberry conserva to an airtight container, and chill for at least 2 hours or up to 3 days.
Remove pâté from refrigerator 30 minutes before serving. Serve pâté with blackberry conserva, grilled crusty bread, and whole-grain mustard.
Make-Ahead: Duck liver pâté can be made up to 2 days in advance; blackberry conserva can be made 3 days in advance.
Suggested Pairing: Robust but elegant rosé Champagne.
Sweet & Spicy Double Onion Marmalade and Goat Cheese Rugelach
Wednesday, December 16, 2020
~ Active: 45 mins, Total: 1 hr., Yield: Makes about 30 cookies
Ingredients
1 cup unsalted butter (8 ounces), cut into pieces, at room temperature
1 (8-ounce) package cream cheese, cut into pieces, at room temperature
1/2 teaspoon kosher salt
2 cups all-purpose flour (about 81/2 ounce), plus more for work surface
4 ounces goat cheese, crumbled (about 1 cup), divided
1 large egg, beaten
1 1/2 cups of Sweet & Spicy Double Onion Marmalade
Directions
Beat butter, cream cheese, and salt with a stand mixer fitted with the paddle attachment on medium speed until fluffy and creamy, about 2 minutes. With mixer running on low speed, gradually add flour, beating until soft, large clumps form, about 1 minute, stopping to scrape sides as needed. Turn dough out onto a clean work surface. Knead until dough just comes together. Divide dough in half; pat each half into a 5-inch disk. Wrap each disk in plastic wrap; refrigerate at least 2 hours or up to 2 days.
Remove 1 dough disk from refrigerator, and unwrap. Roll out dough on a lightly floured surface to about a 12-inch circle (about 1/8 inch thick). Trim off and discard any ragged edges. Using a small offset spatula, spread half the Sweet & Spicy Double Onion Marmalade (about 3/4 a cup) evenly over dough. Sprinkle evenly with 1/2 cup goat cheese. Using a pizza cutter or sharp chef’s knife, cut circle evenly into quarters. Cut each quarter into 4 wedges to yield 16 long, thin wedges. Roll up each wedge starting at the wide end. Arrange rolled rugelach 2 inches apart with pointed ends facing down on 2 rimmed baking sheets lined with parchment paper. Chill 30 minutes.
Preheat oven to 350°F. Brush tops of rugelach with some of the beaten egg. Bake in preheated oven until golden brown and tops are crisp, 30 to 35 minutes, rotating pans from front to back halfway through bake time. Immediately transfer rugelach to wire racks; let cool about 15 minutes. Repeat steps 2 and 3 with remaining dough, Sweet & Spicy Double Onion Marmalade, goat cheese, and beaten egg.
Make Ahead: Dough can be made up to 2 days in advance and stored in refrigerator.
Raspberry-Hazelnut Macaroons (Haselnussmakronen)
Tuesday, December 8, 2020
~ Active: 45 mins, Total: 1 hr., Yield: Makes about 30 cookies
Ingredients:
1 1/2 cups whole hazelnuts
2 large egg whites
1/4 teaspoon kosher salt
3/4 cup sugar
1/2 cup Raspberry Chipotle Jam
Directions
Preheat the oven to 400° and line 2 large rimmed baking sheets with parchment paper.
Spread the hazelnuts in a pie plate and toast until the skins split and the nuts are fragrant, about 10 minutes. Transfer to a clean kitchen towel and rub together to release the skins. Let the hazelnuts cool completely.
In a food processor, pulse the hazelnuts until finely chopped. In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, 2 minutes. Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, 5 to 7 minutes. Fold in the hazelnuts.
Using a 1-ounce ice cream scoop or a soup spoon, scoop 1 1/2-inch rounds of the batter onto the prepared baking sheets, about 1 inch apart. Bake the cookies for 11 to 13 minutes, until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with the back of a teaspoon.
In a small saucepan, boil the Raspberry Chipotle Jam for 30 seconds, until slightly thickened. Carefully spoon about 1 teaspoon of the hot Raspberry Chipotle Jam into the center of each cookie. Let the jam set and the cookies cool completely before serving.
Make Ahead: The cookies can be stored at room temperature in an airtight container between wax paper for up to 4 days.
November Food Holidays
Monday, November 30, 2020
~6 minutes Reading Time
Did you celebrate all the November food holidays? Let us help you enjoy your last day of the month with our unique preserves and a little inspiration.
National Peanut Butter Lovers Month pairs very well with our exotic preserves!
For breakfast along with our jams, smother peanut butter on some toast, waffles, or pancakes, or put a spoonful in your smoothie. Mixed into yogurt with different kinds of fruit. For lunch, dip veggies like carrots and celery with peanut butter swirled with marmalade. If you’re having a lazy dinner, slap together a quick PB, jelly, & banana sandwich for a sweet and salty meal that will keep you full for the night.
~Pair peanut butter with our Pear and Chocolate Jam, Pear Honey, Sirop de Liège, Mango Jam, Mai Tai Preserves, Mango, Coconut, and Macadamia Nut Conserve, Mango Peach Jalapeno Jam, Savory Spiced Mango Conserve.
National Raisin Bread Month
~Try it with our Caramel Apple Coffee Jam, Bourbon Bacon Jam, or Maple Bourbon Apple Butter.
~If you go with our fruity and sweet berry preserves then don't forget to add the cream cheese.
~Combine it with peanut butter & Monkey Butter
~Top it with Pear Honey
~Add a fried egg and Curried Tomato Marmalade on top
National Fun with Fondue Month
Fondue derives its name from the French word “fondre” which means “to melt.” Three types of fondue have developed over the years and each has a flavor profile all its own.
1. Cheese – The oldest fondue style and believed to have been developed by the Swiss, cheese is versatile. Blend a variety of cheese choices with white wine and dip vegetables, meat, and pieces of bread to have a complete fondue experience.
-Add a teaspoon of our Garlic Jelly to your cheese fondue base and if you're feeling spicy add a teaspoon of our Apple Hot Pepper Jelly!
2. Oil – While the French originally developed this savory fondue option for steak, we are only limited by our imagination. Add seasonings, dipping sauces, and your choice of protein and the fondue celebration begins!
-Lots of our preserves make excellent dipping sauces for you to taste: Sweet & Spicy Double Onion Marmalade, Pineapple Rum Preserves, Raspberry Chipotle Jam, Mountain Dew Jelly, Watermelon Jalapeno Jam,
3. Chocolate – When the United States discovered fondue, they added dessert. Dip fruit, pretzels, or cake bites. There’s really no limit to what we will fondue.
-Chocolate pairs great with orange, so for something more unusual try adding Cranberry Orange Jelly, Orange Cinnamon Marmalade, or Orange Whiskey Marmalade to your fondue.
~For an easier route sample our Pear and Chocolate Jam. It tastes a great deal like a slice of pear dipped into chocolate fondue!
National Pepper Month
~Try our peppered preserves: Apple Hot Pepper Jelly, Habanero Jelly, Mango Peach Jalapeno Jam, Nectarine Habanero Jam, Raspberry Chipotle Jam, Scotch Bonnet Cherry Jelly, and Watermelon Jalapeño Jam
1. Blend our Jackaloupe Preserves or Cantaloupe Jam with cucumber, yellow bell pepper, chili + something acidic (vinegar/lime), and olive oil for a quick melon gazpacho with just a hint of sweetness.
2. Use our Moscato Wine Jelly to braise broccoli with lemon pepper
3. Toss cooked pasta in a frying pan with our Mulled Red Wine Jelly, Pecorino Romano cheese, parsley, garlic, and chili peppers.
4. Make a sweet and sour type glaze made from our Watermelon Jelly with some balsamic, sriracha, or red pepper flake. It's good with chicken or lamb, and even fried Brussels sprouts.
5. For a savory spin, combine Mai Tai Preserves with your favorite chili pepper and use it as a spicy glaze on grilled chicken.
6. Make a tropical salsa by combining Kiwi Jam with mango, peppers, honey, lime juice, and cilantro. Use baked tortilla chips to scoop and enjoy.
7. Mix our Garlic Jelly with Pepper Jelly for a topping to Fish Tacos.
8. Check our website for the following peppery recipes: Sweet and Spicy Candied Bacon 3 Ways, Jalapeno Poppers 3 Ways, Pepper Jelly Tartlets, Mini Cheeseball Bombs, Pepper Jelly-Glazed Carrots 2 Ways, Pepper Jelly Pork Sliders, Chicken Kebabs with Peach Chutney, Fish Tacos with Garlic Pepper Jelly, Tenderloin Steak with Pepper Jelly Sauce and Corn Cakes, Latkes with Blueberry Preserves & Apple Chutney and Tofu Scramble, and Quick Stir Fry.
National Roasting Month
1. Marinate Raspberry Chipotle Jam over a pork roast
2. Mix together 2 tablespoons of Pineapple Jam with 1 tablespoon of butter and 1 tablespoon of Worcestershire sauce over a stovetop for 1-minute stirring until melted. Brush over beef steak, pork chops, or fish fillets before broiling or grilling. Pour over chicken in the last few minutes of roasting or broiling.
3. Use Key Lime Marmalade as a substitute for mint jelly with roasted lamb dishes.
4. Enjoy Pear Honey as a basting sauce for chicken, grilled or roasted, or pork.
5. Grill BBQ Chicken With Homemade BBQ Sauce: Mix stone fruit jelly with oil and soy sauce. You've just made a yummy coating for roast chicken.
6. Use Pumpkin Butter to marinate a pork loin all day prior to roasting in the oven. Be sure to pierce the meat all over so that the flavor goes deep into the meat.
7. Tutti Frutti Bramble Jam is amazing with roast meat and cheese.
8. Glaze baked chicken and roast beef with Mulled Red Wine Jelly.
9. Mango, Coconut, & Macadamia Nut Conserve is perfect on a slow-roasted pork loin.
10. Try Berry Jam with roast turkey as a delicious zesty alternative to cranberry sauce.
11. Make chicken roasted with Lemon Marmalade and fresh rosemary mixture slathered underneath its skin
12. Top a pork roast with Mango Jam.
13. Apple Hot Pepper Jelly is a tasty accompaniment to roasts or cold meats. Melt it, then brush it on the meat before roasting or after grilling as a glaze for chicken, pork, or fish.
14. Serve Bushel of Apples Jelly or Apple Cider Jelly on the side of roast chicken, ham, or roast pork or as a glaze for these meats.
15. Grand Marnier and Ginger Carrot Cake Marmalade makes wonderful roasted carrots and parsnips. Don’t miss it when preparing sausages, roasted or grilled pork, a vinaigrette for a special salad, and even as frosting on a carrot cake… Yummy!
16. Serve Savory Spiced Mango Conserve with roasted chicken or turkey.
17. Serve Eggplant Cinnamon Jam with roast pork or as a condiment alongside another roasted meat dish.
18. Mix blueberry jam into beef gravy for Sunday night's British roast.
19. Roasted fruits and mascarpone: Take some fruits such as berries, peaches, or rhubarb (pre-cook the rhubarb) and place them in a baking dish. Whisk 4-5 tablespoons of mascarpone with 1-2 tbsp. of 35% cream (use more mascarpone than cream. The mixture should not be liquid). Spread on top of the fruits and bake/roast in the oven for 12-15 minutes. Then top your dish with Blueberry Preserves.
20. Besides turkey, Cranberry Orange Jelly pairs well with roast chicken, ham, or pork chops. Basted on grilled or roasted poultry
Serve with roasted vegetables.
21. Mango Peach Jalapeno Jam can be a glaze for grilled or roasted meats. It’s also fabulous on salmon. Add a spoonful of pepper jelly when roasting veggies (a few minutes before they’re done).
22. Brush Garlic Jelly on roasts or poultry while cooking. Drizzle over the roast lamb.
23. Sweet & Spicy Double Onion Marmalade perks up roasted meats or pâté. Use as a glaze for meats like chicken, roasted ham, and pork, as well as seafood like shrimp. Top roasted or grilled steak, pork, chicken, and seafood.
24. Bourbon Bacon Jam goes well with roast pork sandwiches. Add it to slow-roasted cherry tomatoes on a baguette.
25. Curried Tomato Marmalade is perfect to be served on crostini, alongside roasted pork, beef, chicken, or curry dishes. Slather it on a pork roast or pork chops. You can’t miss this jam in bruschetta with creamy cheese, crab cake, roasted chicken, avocado toast, cheesecake, or even some scrambled eggs.
National Sweet Potato Awareness Month
1. Use Apple Chutney to marinate sweet potatoes and winter squash before roasting
2. Serve Curried Tomato Marmalade with flatbread or grilled pita bread topped with roasted sweet potatoes
3. Add a little bit of Pumpkin Butter into a baked sweet potato
National Spinach and Squash Month
1. Try our Butternut Squash Jam...slather slices of rustic bread with the jam and goat cheese served with a cup of cinnamon tea, as a filling for an Italian crostata, or for a sponge cake, serve with a cheese platter paired with honey, or use as a topping for sandwiches.
2. Puree our Peach Chutney & glaze meat, roasted sweet potatoes, butternut squash, winter squash, etc. Preheat the oven to 400 F/204 C. Peel & seed the winter squash or scrub the sweet potatoes clean (no need to peel them). Chop the potatoes or squash into 1-inch chunks. Spread a sheet of parchment paper in a roasting pan. In a large bowl, combine the veggies with the Peach Chutney, using about 1/4 cup chutney per 2 pounds of vegetables. Transfer to the roasting pan & spread into an even layer. Roast until the sweet potatoes or squash are tender, about 30 to 40 minutes.
3. Use our Habanero Jelly or Key Lime Marmalade to make a balsamic vinaigrette dressing and serve over a nice spinach salad
4. Add Bourbon Bacon Jam to roasted vegetables like butternut squash or sweet potatoes. This jam is the jam, with roasted meats, chicken, duck, or even vegetables, such as roasted squash or eggplant.
5. Use our Savory Spiced Mango Conserve glaze for meat, roasted sweet potatoes, butternut squash, etc.
Halloumi and Stone Fruit Jam Sandwich
Sunday, November 22, 2020
Makes 1 Sandwich
Ingredients:
halloumi about 3 slices, ~½ in thick
white bread 2 slices (try it with koulouri, a Cypriot sesame bread, but any good white loaf will do)
unsalted butter
Stone Fruit Jam 2 tbsp.
Directions:
Place a griddle pan on a high heat, or preheat your grill to high. When it’s hot, griddle or grill your halloumi slices for a couple of minutes on the first side, then for 1 minute on the 2nd side. What you are looking for is a little color on the cheese, either good char marks or a golden edge, and a soft pliable texture.
While the halloumi is grilling, place the bread in the toaster or under the grill and toast until lightly golden. Remove, butter one side of each slice and top with a good layer of Stone Fruit Jam. When the halloumi is ready, transfer it straight on to one slice of toast, top with the other, and give it a gentle press together. Cut in half and enjoy straightaway.
Grilled Strawberry & Cream Cheese Stuffed Waffle Sandwiches
Saturday, November 14, 2020
~ YIELD: 4–6 servings, ACTIVE TIME: 10 minutes, TOTAL TIME: 10 minutes
Ingredients:
1 batch waffle mix
1/2 cup cream cheese, whipped or softened
1/4 cup small curd cottage cheese
2 tablespoons confectioners' sugar, plus more for topping
1/4 cup strawberry margarita preserves
1 cup fresh Strawberries cut into ¼ inch slices
1 tablespoon unsalted butter, plus more if needed
Ground cinnamon, for topping
Directions:
Make waffles according to the recipe, cooling waffles on a wire rack.
Mix the cream cheese, cottage cheese, and confectioners' sugar in a medium bowl.
Spread one waffle with 1 tablespoon of cream cheese, and another with 1 teaspoon of strawberry margarita preserves. Layer sliced strawberries onto the preserves.
Sandwich together.
Melt the butter in a large skillet over medium-high heat. A dd the sandwiches and cook until golden and crisp, about 2 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)
Repeat with remaining waffles.
Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners' sugar and cinnamon.
Habanero Jelly Shrimp Tacos
Friday, November 6, 2020
~ Yield: 12 SERVINGS, Prep time: 35 MINUTES, Cook time: 10 MINUTES, Total time: 45 MINUTES
Ingredients:
1/2 cup vegetable oil, or more, as needed
1 cup buttermilk
3/4 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon lemon pepper
1 teaspoon garlic salt
3/4 teaspoon chipotle chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried cilantro
1/4 teaspoon oregano
1/2 teaspoon paprika
1 1/2 teaspoon cumin
1 large egg
1 tablespoon Habanero Jelly
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds medium shrimp, peeled and deveined
1 cup Panko
12 6-inch corn tortillas
2 tablespoons chopped fresh cilantro leaves
FOR THE MARINADE
2 tablespoons Garlic Jelly
1 teaspoon coarse salt
1/4 cup olive oil
1 tablespoon fresh lime juice
1/4 c. Habanero Jelly, slightly melted
FOR THE SLAW
2 cups shredded red cabbage
1 cup shredded green cabbage
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
salt and pepper
FOR THE AVOCADO CORN MIXTURE
1/2 cup corn
2 avocados, diced
1/2 medium cucumber, diced
1/2 medium tomato, diced
1 green onion, chopped
juice from 1/2 a medium lime
salt and pepper
FOR THE CILANTRO LIME CREAM
1/2 cup sour cream
2 tablespoons ranch dressing
2 tablespoons chopped fresh cilantro
juice of 1 lime
1/2 teaspoon honey
1/4 teaspoon smoked paprika
1 medium avocado, seed removed and flesh scooped out
1 jalapeño, seeds removed
3 cloves garlic, peeled
1/2 cup plain Greek yogurt
3 tablespoons avocado oil or olive oil
3 tablespoons water
1/2 tsp kosher salt
salt and pepper
Directions:
SLAW: Using a mandoline or knife, begin by shredding both colors of cabbage and mixing with the olive oil, vinegar, honey, salt and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.
AVOCADO CORN MIXTURE: In another medium bowl add the corn, avocado, cucumber, tomato and onion. Mix well, then season with lime juice, salt, and pepper.
SHRIMP: For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram, and cilantro. Squeeze the lime all over the shrimp.
MARINADE: In a small bowl, whisk together the marinade ingredients: 3 tablespoons avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, 2 tablespoons Garlic Jelly, 1/4 c. Habanero Jelly, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for minimum 30 minutes.
CILANTRO LIME CREAM: While the shrimp is marinating, in a food processor add the avocado crema ingredients: sour cream, ranch, avocado, cilantro, honey, paprika, jalapeño, garlic, lime juice, yogurt, oil, water, pepper and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tablespoon of water. Set aside.
You can either cook the shrimp in a medium cast iron skillet, sauté pan, or grill them. Over medium/high heat add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). Depending on the size of the shrimp, they will cook in about 4-6 minutes. I flip them halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates. While the shrimp is cooking add all the ingredients for the cilantro lime cream together and set it aside to add to the tacos.
Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix. Top it with a few spoonfuls of the avocado corn mixture. Add a few pieces of that gorgeous shrimp to each taco. Serve with the cilantro lime cream, a few limes and a sprig of cilantro for garnish! Be generous with the cream, it sure is tasty. Enjoy!
NOTES
PREPPING THE SHRIMP:
If your shrimp is whole, remove the head first, then the legs, and then proceed to peel off the outer shell
Make sure the shrimp are deveined: you can ask them to do it at the seafood counter or if doing yourself, cut a shallow slit in back of shrimp where the dark line is and lift it out with a pairing knife
When removing the tail, pinch all the way at the back so you do not break off any of the tail meat
IS MY SHRIMP COOKED?
Shrimp cook fast, there are a few things to look for to know that your shrimp is cooked.
Shrimp will turn from translucent to opaque when cooked through
They will also form a "c" shape, easy to remember because "c" stands for cooked! "o" shape means overcooked.
Tutti Frutti Tarragon Vinaigrette
Thursday, October 29, 2020
~ READY IN: 15 mins, SERVES: 32
Ingredients:
1-quart red wine vinegar
2 cups pure maple syrup
4 ounces Dijon mustard
2 ounces dry tarragon or 3-4 sprigs of fresh tarragon with stems removed
1-ounce kosher salt
1 tablespoon fresh ground pepper (toasted before grinding)
2 shallots
6 garlic cloves
3 cups Tutti Frutti Preserves
1 quart blended oil (75% Canola/25% Olive Oil)
Directions:
Put all ingredients into a LARGE container and continue to blend using an immersion blender until all ingredients have blended together well.
OR
Combine all ingredients except the oils in a food processor until combined. Slowly add oil until well blended.
This dressing will store refrigerated for several weeks but will need to be re-stirred before using due to a slight separation of the oil.
Tenderloin Steak with Pepper Jelly Sauce and Corn Cakes
Wednesday, October 21, 2020
Servings: Serves 4, Prep Time: 20 minutes, Cook Time: 12 minutes
Ingredients:
4 tenderloin steaks (1" thick)
3/4 tsp garlic salt
3/4 tsp chili powder
1/2 tsp coarse grind black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano leaves
1 tbsp olive oil
1/2 cup beef stock
1/4 cup balsamic or red wine vinegar
1/3 cup Pepper Jelly
Directions:
Combine garlic salt, chili powder, pepper, cumin, and oregano. Rub over both sides of steaks.
Heat oil in a heavy large skillet over med. high heat. Add steaks and cook for 6-8 minutes for rare to med. rare, turning once. Transfer steaks to plate.
Add stock, vinegar, and Pepper Jelly to skillet. Use a wooden spoon to scrape and deglaze any cooked bits stuck to the pan. Cook 5 minutes or until slightly thickened, stirring occasionally.
Place steaks back in pan and spoon over steaks, simmer for a few minutes.
Corn Cakes
1¼ cup all-purpose flour
1/3 cup sugar
¾ cup coarse yellow cornmeal
2 ears fresh corn, kernels removed from cobs
2 teaspoons baking powder
½ teaspoon kosher salt
¾ cup milk
1 tablespoon honey
¼ cup sunflower oil
1 large egg
In a large bowl, combine flour, sugar, corn, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center. In a small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended. Do not over mix! Heat a pan or griddle and grease with a little oil. Add ¼ cup batter per cake to the griddle and cook 2 minutes per side, till puffed and golden. Serve immediately.
To serve: Place a corn cake and steak in the center of the plate, and top with a large scoop of Pepper Jelly. Allow to melt slightly and serve!
Salmon with Cranberry Pistachio Sauce
Tuesday, October 13, 2020
Prep Time: 20 minutes, Cook Time: 30 minutes, Total Time: 50 minutes, Servings: 2 people
Ingredients:
Salmon
2-3 ounce salmon filets
1 teaspoon honey
1 teaspoon Dijon
1/2 cup pistachios
1/4 teaspoon olive oil
sea salt and black pepper to taste
1 cup of Cranberry Orange Preserves
Celeriac Mash
1 large celeriac (celery root)
1/2 tablespoon butter
1/4 cup milk (or almond milk or choice)
sea salt and black pepper to taste
Directions:
Salmon
Preheat oven to 425 F.
Add 1/4 cup of pistachios to a blender, and blend until ground into a fine flour. A coarser grind will result in a less crunchy topping and a finer grind will bake up crisper.
Mix pistachio flour with sea salt and pepper, to taste, and then mix in ½ teaspoon olive oil.
In a small dish, mix the honey and Dijon.
In a baking dish, brush the honey-Dijon mixture on the salmon. Dip the top of each salmon fillet in the pistachio mixture and coat well.
Bake for 20-25 minutes, until salmon, is cooked through.
Increase oven temperature to low broil, and place salmon near the broiler. Continue to cook for another 3-5 minutes, or until fish flakes easily with a fork, watching carefully to keep nuts from burning.
Heat the Cranberry Orange Preserves and stir in 1/4 cup of pistachios to the sauce.
Spoon over the salmon
Celeriac Mash
Peel and chop the celeriac into large chunks.
Add the celeriac to a pot with boiling water, and boil for 12-15 minutes, until the chunks are soft all the way through. It will not fall apart as easily as potatoes.
Drain, and add the cooked celeriac to a food processor bowl. Add butter, milk, salt, and pepper. Process for 3-4 minutes. It will take longer for the celeriac to form a mash than potatoes, but will eventually smooth out. Celeriac doesn't get as smooth as potatoes, but will be thick and creamy.
Spicy Cocktail
Monday, October 5, 2020
Ingredients:
A spoonful of Cherry Scotch Bonnet Jelly or Watermelon Jalapeño Jam
2 oz of whiskey
1/2 oz of homemade simple syrup
3/4 oz of fresh-squeezed lime juice
Put all together, Shake, Strain, and Finish with ice.
Mango-Ginger Quick Bread
Sunday, September 27, 2020
~ YIELDS: 8, COOK TIME: 1 Hour
Ingredients:
1 c. Mango, Coconut, Macadamia Nut Conserve
2 c. flour
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. Salt
1/4 tsp. ground allspice
3 tbsp. crystallized ginger ~ 1/2 a cup
3/4 c. light brown sugar
c. vegetable oil
2 large eggs
1 1/2 tsp. lime zest
1 tbsp. fresh lime juice
Directions:
Preheat oven to 375 F. Grease and flour 9 x 5 x 3-inch loaf pan.
In a large bowl, stir together flour, baking soda, cinnamon, salt, and allspice. Stir in ginger.
In another large bowl, with electric mixer on medium speed, beat brown sugar and oil until combined. Beat in eggs, 1 at a time, beating well after each addition, until light and creamy. Beat in lime zest and juice. Beat in Mango, Coconut, Macadamia Nut Conserve. Fold in dry ingredients until just combined. Spoon batter into loaf pan and smooth top.
Bake 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, unfold bread, and cool completely on wire rack.
Fish Tacos with Garlic Pepper Jelly
Saturday, September 19, 2020
~ Prep Time: 5 minutes, Cook Time: 15 minutes, Total Time: 20 minutes
Ingredients:
2 lbs. fresh or frozen cod, halibut, or tilapia
2-4 tablespoons butter
1 package coleslaw mix
1 10 oz. bag shredded carrots
2 -4 limes juiced
8 oz. jar Pepper Jelly
4 tablespoons Garlic Jelly
2 teaspoons soy sauce
12-16 16-inch flour tortillas
Directions:
If fish is frozen be sure to defrost then pat fish dry with paper towels.
Melt butter in a pan. Then add fish and cook for 2-4 minutes per side until fish is opaque. Then set aside. (* Adjust cooking time if your fish is thicker.)
In a small saucepan mix together 2 cups of Pepper Jelly, Garlic Jelly, lime juice, and soy sauce. Cook on low heat till jelly has melted.
In another bowl, mix together shredded cabbage and carrots.
Wrap tortillas in foil and heat in the oven for 5-10 minutes.
Add cabbage and carrot mixture to tortilla then add fish. Spoon pepper jelly on top and enjoy!
Lamb Buckingham
Friday, September 11, 2020
Ingredients:
6 Pound Lamb Leg or 3 lbs. of loin lamb chops
Freshly ground salt and pepper to taste
1/2 cup dry sherry 1/2 Cup (8 tbs)
1/2 cup grape juice (8 tbs)
1/2 Cup Bushel of Apples Jelly (8 tbs)
1/2 cup ketchup (8 tbs)
1/2 Teaspoon crushed marjoram leaves or 1 tablespoon fresh marjoram
Directions:
Sprinkle lamb with salt and pepper; place on rack in a shallow roasting pan.
Roast in preheated 300 to 325 °F oven 1 1/2 to 2 hours.
Combine sherry, Bushel of Apples Jelly, ketchup, and marjoram in a small saucepan; heat, stirring constantly, until jelly is melted and starts to bubble.
Brush on lamb to marinade. The longer you marinate the better they taste!
Roast lamb 30 to 60 minutes or to 170° to 180°F on a meat thermometer, according to the desired doneness; brush with sauce occasionally. Save some sauce for serving with the meal.
Place lamb on platter; garnish with parsley and lemon wedges.
Strawberry Preserves Mojitos
Thursday, September 3, 2020
¼ cup Strawberry Margarita Preserves
1 large handful of shredded mint leaves
2 small limes, quartered and squeezed
2 cups white rum, or favorite flavored white rum
1 cup ice
club soda
Muddle Strawberry Margarita Preserves, mint, limes, and lime juice. Add ice and rum and shake ingredients together until the Strawberry Margarita Preserves breaks down, the mint is fragrant, and the mix begins to froth-- about 45 seconds. Pour over crushed ice, adding club soda to dilute to desired strength.
Honey, Goat Cheese, & Prosciutto Na’an Pizza 2 Ways
Wednesday, August 26, 2020
~ Yield: 4 MAIN COURSE SERVINGS, Prep time: 10 MINUTES, Cook time: 10 MINUTES, Total time: 20 MINUTES
Ingredients:
4 pieces na'an flatbread
1/2 cup eggplant cinnamon jam
4 oz goat cheese, crumbled can substitute Gorgonzola or Blue Cheese Crumbles
1 1/2 cups shredded Fontina Cheese
4 oz prosciutto, pulled into 3” strips
2 tsp fresh rosemary, chopped
Balsamic Drizzle optional
Directions:
Preheat oven to 350 degrees. Line two sheet pans with parchment paper.
Spread 2 tablespoons of the eggplant cinnamon jam on each piece of na'an flatbread.
Top each with 1 ounce of each cheese and 1 ounce of the prosciutto. Sprinkle each with 1/2 tsp chopped rosemary.
Place two flatbreads on each baking sheet and place both baking sheets in the oven. Bake for 10 minutes or until prosciutto is crispy and cheese has melted.
Cut each into 4 wedges, drizzle with balsamic if using, and serve.
INGREDIENTS
4 oz goat cheese, softened
2 tbsp honey
2 pieces of naan
1/2 pint fresh blueberries
4 tbsp Blueberry Jam
4 to 5 slices thinly shaved prosciutto
3 tsp fresh thyme leaves
freshly ground pepper
wilted arugula
INSTRUCTIONS
Preheat oven to 425°F.
In a bowl, combine goat cheese and honey, blend well.
Place the naan on a baking sheet. Spread the goat cheese evenly on the naan slices.
Spread Blueberry Jam on top of goat cheese.
Place in the oven for 15 minutes or until the naan is toasted and the blueberries softened.
Remove from the oven and add prosciutto and 1 tsp of thyme to each pizza.
Add wilted arugula and sprinkle with a pinch of black pepper, if desired. Slice and serve
Chicken Kebabs with Peach Chutney
Tuesday, August 18, 2020
~ Prep: 30 min, Inactive: 2 - 8 hrs, Cook: 15 min = Total: 2 hr 45 min, Yield: 4 servings
Ingredients
Marinade:
2 cups Peach Chutney
2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes
1/2 cup peanut oil or grapeseed oil
1/4 cup loosely packed fresh cilantro leaves and stems
1/4 cup lime juice (about 2 limes)
2 tablespoons ground coriander
2 teaspoons garam masala
2 small serrano peppers, seeded and stemmed
One 1 1/2-inch knob ginger, peeled and chopped
Salt and freshly ground black pepper
1/8 teaspoon chaat masala, optional
Directions
Special equipment: About 20 bamboo skewers, soaked in water for about 1 hour before cooking
For the marinade: Place the chicken in a resealable plastic bag. Whirl up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers, and ginger in a food processor until smooth. Season with salt and black pepper. Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours.
Pour the Peach Chutney into a serving bowl, setting aside 1/4 cup for basting the chicken.
For grilling the chicken: Preheat the grill to medium-high heat. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel. The cubes should be lightly touching, not tightly packed.
Grill the skewers on one side until golden brown, 5 to 7 minutes. Flip and baste with the reserved Peach Chutney. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again. Grill to seal the Peach Chutney glaze, another 30 seconds per side, then remove from the heat. Sprinkle with salt and a little chaat masala, then serve with big bowl of the Peach Chutney.
A Spiced Blueberry Jam Cocktail
Monday, August 10, 2020
~ Prep Time 5 minutes, Servings 1 drink
Ingredients
1-ounce white rum
1-ounce pineapple juice
2 tablespoons Spiced Blueberry Jam
¼ ounce lime juice
2 dashes hibiscus bitters
Fresh blueberries, to garnish
Combine all ingredients in a cocktail shaker with a few large ice cubes. It will be important to incorporate the jam into the cocktail. Shake vigorously, until the shaker is frosted over. Strain into prepared glasses and garnish with fresh blueberries.
Sautéed Vegetables with Nectarine Habanero Jam
Sunday, August 2, 2020
~ 35 MIN, SERVES 4
INGREDIENTS
½ cup of soy sauce
4 oz Nectarine Habanero Jam
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 leek (white part only), cut in ½ inch slices
1 bunch broccolini, cut into bite-size pieces
1 head bok choy, cut into bite-size pieces
1 cup snow peas, trimmed
1 cup snap peas, trimmed
1 bunch green onions, chopped
1 cup shiitake mushrooms, halved
½ cup carrots, chopped
1 bunch asparagus, woody ends discarded and cut into bite-size pieces
1 onion, chopped or sliced
1 handful basil leaves, chopped
2 tablespoons fish sauce
1 packet puffy fried tofu
1 handful cashew nuts, roasted
2 teaspoons sesame oil
3 teaspoons Garlic Jelly
INSTRUCTIONS
Cook rice: Rinse the rice well in a sieve. Put in a medium saucepan, add the water, cover with a lid and bring to a simmer over medium heat. Reduce heat to low and cook for 12 minutes or until tender and the water has absorbed. Turn off the heat and stand, covered, for at least 5 minutes. Fluff the rice with a fork.
In a large frying pan or wok heat the oil on medium-high heat.
In a bowl, whisk together soy sauce, fish sauce, ¼ cup Nectarine Habanero Jam, and corn starch.
Add sauce, mushrooms, and tofu and cook till soft.
Add the leek, broccolini, and bok choy to the skillet and cook for two minutes, stirring occasionally.
Add the remaining vegetables and continue cooking until still slightly crunchy, another 3 or 4 minutes.
Add the soy sauce mixture and bring to a boil. You want the sauce to thicken and caramelize a little without going sticky. Once the sauce starts to thicken, remove from heat and stir to coat the vegetables. Stir in sesame oil and basil.
Serve with rice and additional Nectarine Habanero Jam.
Tutti Frutti Cocktail
Saturday, July 25, 2020
Ingredients:
3 oz. vodka
½ a lime, squeezed and dropped into cocktail shaker
¼ oz. Maraschino liqueur
1 teaspoon Tutti Frutti Bramble Preserves
lemon-lime soda
Shake all ingredients in a cocktail shaker, pour over ice, and top with a splash of lemon-lime soda.
Pepper Jelly Pork Sliders
Friday, July 17, 2020
~ Prep Time: 15 Minutes, Total Time: 30 Minutes, Makes: 4 Servings
Ingredients
1 Cup Pepper Jelly or Raspberry Chipotle Preserves (If you do not like spicy food, use Orange Whiskey Marmalade, Apple Cider Jelly, or Peach Jelly)
1 Cup BBQ sauce
1 Can of beer
½ Cup chicken broth
1/4 Cup Worcestershire sauce
2 Tablespoons brown sugar
2 Tablespoons Dijon mustard
1 Teaspoon ground cumin
1 Onion, chopped
Pinch of garlic powder
Salt and cracked black pepper to taste
Slider buns
16 oz. pork tenderloin
Directions
Preheat the oven to 225 degrees F. Set the pork on a cutting board and score the fat in a crosshatch pattern, making the cuts about 3/4 inch deep and 1 inch apart.
Whisk together the pepper jelly, BBQ sauce, Worcestershire sauce, brown sugar, garlic powder, cumin, and mustard. Glaze pork with pepper jelly and BBQ sauce mix.
Place the pork in a roasting pan fat-side up over the onions and pour the beer and chicken broth into the pan. Cover with foil and roast 3 hours. Check it periodically to make sure everything is going along just fine, and turn the roast over every hour.
Remove the foil and continue roasting until the pork has reached an internal temperature of 190 degrees F, about 1 1/2 more hours. Remove from the oven, cover loosely with foil, and let rest 30 minutes.
Pull the pork into long shreds using 2 forks. Get rid of the fat and anything else that doesn’t look delicious. Toss the pork with any residual pan juices and add salt to taste.
Blueberry Gimlet
Thursday, July 9, 2020
Ingredients:
1/4 ounce dry gin
1-ounce Blueberry Preserves
1/2 ounce fresh lime juice
Lavender leaves, for garnish
Shake all ingredients with ice, then strain into a cocktail glass. Garnish with fresh lavender leaves.
Kolacky
Wednesday, July 1, 2020
~ Prep: 15 mins, Cook: 10 mins, Total: 3 hrs 25 mins, Additional: 3 hrs, Servings: 30, Yield: 2 1/2 dozen
Ingredients
3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
2/3 cup Scotch Bonnet Cherry Jam, Cranberry Orange Jelly, Eggplant Cinnamon Jam, Raspberry Chipotle Preserves, or Peach Jam
⅓ cup confectioners' sugar for decoration
Directions
Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
Preheat oven to 350 degrees F (180 degrees C).
Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.
These tend to become soggy if held for several days, so store them tightly covered without the confectioners' sugar. Dust with confectioners' sugar just prior to service.
If you find yourself with leftover fillings, they can be frozen in a zip-top bag or another container with little loss in flavor or consistency. Just defrost them when you're ready to use them. Pour off any accumulated moisture on the surface, stir, and use.
As for the kołaczki themselves, fill them and freeze on a parchment-lined sheet pan. When completely frozen, transfer to a freezer-safe container separated by sheets of parchment paper. Bake them from the frozen state.
Don't freeze baked kołaczki. When defrosted, they will be soggy and unpalatable.
Pepper Jelly-Glazed Carrots 2 Ways
Tuesday, June 23, 2020
~ Yield: Makes 6 servings
Stove Top
Ingredients:
1 (2-pound) package baby carrots
1 (10 1/2-ounce) can condensed chicken broth, undiluted
2 tablespoons butter
1 (10 1/2-ounce) jar Pepper Jelly
How to Make It:
Combine carrots and chicken broth in a skillet over medium high heat. Bring to a boil, and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup.
Stir in butter and Pepper Jelly, and cook, stirring constantly, 5 minutes or until mixture is thickened and glazes carrots.
Pepper Jelly Roasted Carrots
Ingredients:
1 Bundle of Fresh Carrots, Peeled
3 tablespoons Pepper Jelly
1 1/2 tablespoons Extra Virgin Olive Oil
1 Tsp. Kosher Salt
1/2 Tsp. Fresh Ground Black Pepper
How to Make It:
Preheat oven to 400 degrees.
Coat carrots with Pepper Jelly, olive oil, and salt and pepper.
Line a baking sheet with parchment paper and place carrots in a single layer on the pan.
Roast for about 45 minutes turning halfway through when carrots are tender and caramelized.
Prosciutto & Goat Cheese Crostini 3 Ways
Monday, June 15, 2020
~Makes 24 servings
Savory Peach Crostini
Crostini
8 oz soft goat cheese
½ cup peach preserves
8 slices prosciutto, cut into thirds
Baby arugula
Freshly cracked black pepper (optional)
Summer Crostini with Prosciutto, Goat Cheese, & Jackaloupe Jam
1/2 french baguette, thinly sliced on the bias into 1/4 inch slices
1/4 C olive oil
2 tbsp kosher salt
1 handful of thyme
2 C Jackaloupe Jam
8 oz thinly slice prosciutto
8 oz goat cheese, crumbled
FOR THE CROSTINI
Preheat the oven to 425 degrees.
Add olive oil & salt to the bottom of a cookie sheet. place each piece of thinly sliced baguette onto the pan & slide it around in the salt & olive oil. turn & repeat, so each side is evenly coated in seasoning. repeat with all slices of baguette.
Arrange herbs over the bread.
Bake for 22 minutes, rotating the pan halfway through, until the crostini are crisp & golden brown.
ASSEMBLE THE CROSTINI
Onto each crostini, add 2 T Jackaloupe Jam, 1/2 slice of prosciutto, & a few pieces of crumbled goat cheese.
The prosciutto can be hard to bite through as you take a bite of crostini, so help yourself out by tearing the prosciutto in half & arranging the 2 pieces on each half of the crostini.
Serve with chilled white wine or dry rosé!
Prosciutto, Basil, Eggplant Cinnamon Jam & Goat Cheese Crostinis
1 baguette
1/4 cup olive oil
coarse salt (sea or Kosher)
fresh ground pepper
4 ounces plain goat cheese, at room temperature
1 small jar of Eggplant Cinnamon Jam
slices of prosciutto
leaves fresh basil
1/3 Cup Balsamic Vinegar
PREPPING THE CROSTINI BREAD:
Preheat your oven to 375 degrees.
Slice your baguette in to 1/2 inch thick pieces. I like to cut mine at an angle.
Brush each piece with olive oil, then sprinkle with salt & pepper.
Bake for 8-10 minutes, or until the bread is lightly browned and crisp.
When they done, let them cool completely.
PUTTING THE CROSTINIS TOGETHER:
Basically you need: 1 tbsp goat cheese, 1 tbsp eggplant jam, 1/2 slice of prosciutto and 1 basil leaf per crostini.
Spread on about 1 tbsp goat cheese.
Then spread on about 1 tbsp eggplant jam.
Roll together 1/2 slice of prosciutto with 1 basil leaf, and place it on top of the eggplant jam.
Serve immediately! Enjoy!
Pineapple Habanero Chicken Wings
Tuesday, June 7, 2020
INGREDIENTS
FOR WINGS:
1⁄3 cup all-purpose flour
½ teaspoon baking soda
1 tablespoon smoked paprika
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1⁄2 teaspoon chili powder (optional)
2 pounds chicken wings
Coarse salt and freshly ground black pepper
PINEAPPLE HABANERO SAUCE:
1/2 cup Pineapple Preserves
1 /2 cup Habanero Jelly
1 cup teriyaki sauce
1 cup chicken stock
2 teaspoon soy sauce
INSTRUCTIONS
In a large ziplock bag, combine the flour, baking soda, paprika, salt, black pepper, garlic powder, and chili powder.
Wash wings, cut off extra fat, and pat dry completely.
Toss the wings in the flour mixture in the ziplock bag.
Place the seasoned chicken wings onto a baking sheet in a single layer. Place wings in a refrigerator, uncovered, for at least an hour or preferably overnight. This will dry out the surface of the wings, making them easier to brown and will yield a crispier texture. This is the key to crispy baked wings so be patient.
Preheat the oven to 475°F.
Spray another large rimmed baking sheet covered with foil with cooking spray. Don’t skip this step as you will regret not coating the foil when your wings stick to the foil.
Place the wings in a single layer on the prepared cookie sheet, skin-side up, and place in the oven.
Roast wings for 20 minutes and then turn wings over. Reduce temperature to 425°F. Continue roasting for 20-25 minutes more or until the wings are cooked through and the internal temperature reaches 180°F.
While the wings bake, make the glaze. In a small saucepan, bring all the sauce ingredients to a boil over high heat. Decrease the heat to medium-low and simmer until syrupy, about 10-15 minutes or until the sauce begins to thicken; keep warm over low heat.
When the wings are done baking, carefully toss them in the glaze and return to the baking sheet. Alternatively, you can use a basting brush and apply the glaze over the wings. Don’t forget to glaze both sides.
Preheat oven to broil at 300°F. Place the wings back in the oven and broil for about 10 minutes, or until the sauce is bubbling and wings are crispy.
Toss the wings in the remaining glaze and serve.
6 Jam Milkshakes
Monday, June 29, 2020
Peanut Butter and Jam Milkshake
INGREDIENTS
2 cups of vanilla ice cream
¼ cup of smooth peanut butter
¼ cup of Blueberry Jam
¼ cup of whole milk
Melted white chocolate, to rim glass
Chopped peanuts, to rim glass
Blueberry Jam, to garnish milkshake
Whipped cream, to top milkshake
DIRECTIONS
Rub the rim of a tall milkshake glass with melted white chocolate. Place chopped peanuts on a plate and dip glass in peanuts. Set aside.
Using a blender, combine ice cream, peanut butter, Blueberry Jam, and milk. Blend until smooth. Pour into prepared milkshake glass and swirl a small amount of Blueberry Jam on top to garnish.
Maple Bourbon Apple Milkshake
INGREDIENTS:
3 ounces bourbon
1 - 2 apple(s), washed, peeled, cored, and chopped
2 teaspoons Maple Bourbon Apple Butter
2 ounces milk
3 scoops vanilla bean ice cream
2 to 3 tablespoon sugar or add as required
¼ teaspoon cinnamon powder - optional
Minced apples (for garnish)
Add bourbon, apples, Maple Bourbon Apple Butter, milk, and ice cream to a blender. Blend mixture until smooth, and pour into serving glass.
Biscuit and Jam Shake
INGREDIENTS
1/2 cup speculoos cookie spread
1/2 cup whole milk
1 very ripe large banana
8 cups vanilla ice cream
1 cup Strawberry Margarita Preserves
4 whole strawberries, for garnish
DIRECTIONS
In a blender, combine the speculoos, milk, and banana and mix until combined, 1 minute. Add the ice cream and Strawberry Margarita Preserves and blend until mixed but still thick, 1 to 2 minutes. Pour some into pint/parfait glasses alternating with dollops of Strawberry Margarita Preserves, creating layers. Using a long skewer, or a knife, swirl the jam into the shake, have fun with it. Garnish with a strawberry on the edge of the glass.
Pineapple Preserves Milkshake
In a blender, combine 1 cup of Cold Milk, 3 tablespoons or more of Pineapple Preserves, and Ice Cubes as needed and puree until smooth. Take a glass, spoon some Pineapple Preserves in the bottom and top with the milkshake to serve.
Cherry Scotch Bonnet Jam Smoothie
INGREDIENTS:
2 cups vanilla yogurt
½ cup strawberries, stems removed
¼ cup raspberries
3 tablespoons of Cherry Scotch Bonnet Jam
½ cup milk
DIRECTIONS:
Combine all ingredients in a blender and blend until smooth. Add more milk to adjust the thickness to your preference.
Tutti Frutti Jam Milkshake
In a blender mix about a cup of milk, a cup of ice, ¼ cup of Tutti Frutti Jam, and a few drops of vanilla.
Blend the ingredients together and top it off with a chocolate syrup swirl.
Burger with Bourbon Bacon & Onion Jam
Monday, June 15, 2020
Cook Time: 20 MIN, SERVES: 4
INGREDIENTS
2 tablespoons olive oil
1 medium white onion, diced
2 tablespoons chopped parsley
1½ pounds ground chuck
1 healthy pinch of kosher salt
4 thick slices aged white Cheddar
4 brioche hamburger buns
½ cup Bourbon Bacon Jam
½ cup Sweet & Spicy Double Onion Jam
INSTRUCTIONS
Heat oil in a large sauté pan over medium-high heat. Add the diced onions and cook, stirring often, until deeply caramelized, about 10 minutes. Remove the onions from the pan and let cool. Mix the cooled onions, parsley, and salt into the ground chuck. Divide the mixture into fourths, and then form into loose patties, about 1-inch thick.
Heat a large grill or sauté pan over medium-high heat. Season each side of the patties with salt and pepper. Pour a thin film of oil in the pan. When the oil just starts to smoke, add the burgers. For medium burgers, cook for 3 minutes, then flip, add the cheese, and cook for 3 minutes more.
While the burgers cook, lightly toast the buns. Smear the buns with about 2 tablespoons of Sweet & Spicy Double Onion Jam, 2 tablespoons of Bourbon Bacon Jam, and add the burgers. Serve with lettuce, tomatoes, and pickles.
Peanut Butter & Jelly Fudge 2 Ways
Monday, June 1, 2020
Total: 15 mins, Prep: 15 mins, Yield: 9x9 pan fudge (16 servings)
Ingredients
3 cups granulated sugar
1.5 sticks butter
2/3 cup evaporated milk
1 cup peanut butter
1 jar (7 ounces) marshmallow cream
1 teaspoon vanilla extract
1/2 cup Strawberry Margarita Preserves
Steps to Make It
Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
Place the sugar, butter, and evaporated milk in a medium saucepan over medium-high heat.
Stir constantly until sugar and butter are melted and the mixture is smooth.
Insert a candy thermometer. Continue to cook the candy until it reaches a full boil. Continue to cook, stirring constantly, until the candy reaches 235 F.
Remove the pan from the heat.
Immediately stir in the peanut butter, vanilla, and marshmallow cream, and stir until well-combined.
Pour the fudge into the prepared pan.
Working quickly so that the fudge does not start to set, place small spoonfuls of Strawberry Margarita Preserves all over the surface of the fudge, and drag a table knife through the fudge to create a marbled effect.
Allow the fudge to set at room temperature for at least 2 hours or overnight. Once set, cut into small pieces and serve. Store remaining fudge in an airtight container at room temperature.
Chocolate Peanut Butter & Jelly Fudge
Ingredients
1 jar Marshmallow Cream
1 11 ounce package White Chocolate Chips
3/4 cup Creamy Peanut Butter
1/4 cup Crunchy Peanut Butter
1/8 teaspoon almond extract
3/4 cup Unsalted Butter
2 1/2 cups Granulated Sugar
pinch of Kosher Salt
1 cup Heavy Whipping Cream
3/4 cup Tutti Frutti Jam
Directions
Line an 8-inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, add marshmallow cream, white chocolate chips, almond extract, and peanut butters. Set aside.
In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.
Pour boiling mixture over ingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).
Pour half of the mixture into bottom of baking dish. Top with Tutti Frutti Jam. Using a knife, swirl the Tutti Frutti Jam into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.
Refrigerate 1 hour, or overnight, until set. Cut into bites and enjoy. Store in airtight container in refrigerator for up to two weeks.
Coffee-Caramel-Apple-Jam Toasts
Monday, May 18, 2020
Total Time: 1 HR 30 MIN, Yield: Serves : Makes about 24
Ingredients
2 cups Caramel Apple Coffee Jam or Night Owl Jam
3/4 cup all-purpose flour
3/4 cup almond flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/4 teaspoon fine sea salt
1 stick cold unsalted butter, cubed
Dark rye toasts, for serving
How to Make It
In a medium bowl, whisk the all-purpose flour with the almond flour, sugar, cocoa powder, and sea salt. Using your fingers, rub in the butter until coarse crumbs form. Spread the crumbs in an even layer on a parchment paper–lined baking sheet and refrigerate until firm, about 1 hour.
Preheat the oven to 350°. Bake the crumble for about 18 minutes, until golden. Transfer to a rack to cool completely.
Spread some Caramel Apple Coffee Jam on the toasts. Sprinkle the chocolate crumbles on one half of each toast; press gently to help them adhere.
The baked crumble can be stored in an airtight container for 1 week or frozen for 1 month
Mini Cheeseball Bombs
Monday, May 4, 2020
Yield: 18 cheese balls, Prep time: 20 minutes, Total time: 20 minutes
INGREDIENTS
FOR THE CHEESE BALLS
8 ounces cream cheese (softened)
1 cup shredded sharp white cheddar cheese
1 tablespoon rosemary (fresh, chopped)
4 green onions, finely chopped (optional)
1/4 teaspoon granulated garlic
1/4 teaspoon smoked paprika
salt and pepper to taste
CHEESE BALL COATING
1/2 cup almonds (toasted, sliced)
1/2 cup finely chopped pecans
1 teaspoon rosemary (fresh, chopped)
4 ounces Hot Pepper Jelly
pretzel sticks
INSTRUCTIONS
PREPARE THE CHEESE BALL MIXTURE
Combine the cream cheese, cheddar, rosemary, green onions, garlic, paprika, salt, and pepper.
Spoon the mixture into balls about 2 teaspoons worth.
Roll to smooth out.
Using a finger or a small spoon, make a well or depression in the middle of the cheese balls.
Refrigerate, covered, at least 2 hours.
CHILL WHILE YOU PREPARE THE PEPPER JELLY.
If your Hot Pepper Jelly is thick, add a tablespoon of water and heat to combine until thin enough to spread.
Pipe or spoon the Hot Pepper Jelly into the cheese balls.
Gently pinch and seal the opening closed and smooth back into a ball shape.
COAT THE PEPPER JELLY BOMBS.
Roll the cheese ball bombs in chopped almonds and pecans combined with a little rosemary until covered.
Store in the refrigerator until ready to serve (up to 3 days).
When ready to serve, insert a pretzel stick and place on a platter, or serve with crackers.
Enjoy!
Latkes with Blueberry Preserves & Apple Chutney and Tofu Scramble
Monday, April 20, 2020
Prep Time: 30 minutes, Cook Time: 45 minutes, Total Time: 2 hours 15 minutes, Servings: 4
Ingredients
1/4 cup Blueberry Preserves
1/4 cup Apple Chutney
Potato Pancakes:
1-1/2 pounds russet potatoes peeled
1/4 cup finely chopped shallots
2 large eggs, lightly beaten
2 tablespoons flour (or more) or matzo meal (during Passover)
1 1/2 teaspoons salt and freshly ground black pepper
Vegetable oil for frying
Tofu Scramble:
1-2 tablespoons olive oil
1 medium onion chopped
2 cloves garlic minced
1/2 red bell pepper chopped
1/2 green bell pepper chopped
1 lb tofu drained
3/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon oregano
2 tablespoons nutritional yeast
1/4-1/2 teaspoon turmeric
1 pinch kala namak (black salt), optional
Juice of 1/2 a lemon
Salt and freshly ground pepper to taste
Instructions
For the potato pancakes:
In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
For the tofu scramble:
Heat 1 tablespoon olive oil in a skillet over medium high heat.
Add the onions and cook for 3-4 minutes, until they start to brown.
Add garlic and bell pepper, stirring frequently, until tender.
Squeeze the water out of the tofu with a clean towel or paper towels.
Push the vegetables to the sides of the skillet to clear a space in the center of the pan.
Add the remaining olive oil, then crumble the tofu into the pan, keeping some large chunks.
Add garlic powder, smoked paprika, thyme, sage, oregano, nutritional yeast, turmeric, and black salt, if using.
Stir fry the tofu for 8-10 minutes, mixing the herbs and spices into the tofu as you go, gradually mixing the vegetables and tofu together.
Once the herbs and spices are completely mixed into the tofu, and the scramble starts to develop a crispy edge, add the lemon juice to deglaze the pan.
Taste and adjust seasonings, then add salt and pepper to taste. Serve alongside the potato pancakes.
Assemble:
Mix the Blueberry Preserves with the Apple Chutney. Sandwich with the potato pancakes and tofu scramble.
• Ethnic themes. Try zippy international flavor combos like Asian ginger scallion, Italian sun-dried tomato, basil and mozzarella, curried carrot, Moroccan-style with lemon zest and ras el hanout (spice blend of turmeric, cumin, cinnamon, ginger, cayenne, nutmeg), or the French way with celery root, chervil, and shallots.
• Colors of the Rainbow. Ruby or golden beets, purple Peruvian potatoes, garnet yams, or zucchini give vibrant eye candy.
• Superfoods. Add crucifers of all manners, whether cauliflower, broccoli, kale, or Brussels sprouts for an anti-cancer, nutritional boost.
• Potato-less. Low carb options like quinoa, wild-caught salmon, firm white fish, or Portobello mushrooms make great potato alternatives.
• Upscale Pick. Live a little with a decadent dollop of caviar and crème fraiche, or whipped cream cheese, slivers of smoked salmon and caper berries atop of mini latkes rounds.
• Divine Desserts. Made with apples and cinnamon, chocolate, and egg whites, or pears with ginger and hibiscus.
Pepper Jelly Tartlets
Monday, April 6, 2020
READY IN: 25 mins, SERVES: 30, YIELD: 3 per person
Ingredients:
2 cups shredded cheddar cheese
1⁄2 cup room temperature butter
1 teaspoon paprika
1⁄8 teaspoon cayenne pepper
1 cup all-purpose flour
2⁄3 cup Pepper Jelly
Directions:
Combine the cheese, butter, paprika, and cayenne in a mixing bowl and beat until smooth.
Add the flour, combining with a fork just until it forms a nice ball of dough. Cover or wrap and chill for half an hour.
Preheat oven to 400°F.
Roll into small balls and place each into tart tin.
You should get at least 30 tarts.
Press each ball with fingers to shape tart shell bottom and sides.
Spoon 1 teaspoon jelly into each mini tart.
Bake 400 degrees for 10 minutes OR until golden.
Cool in pans five minutes, then remove from pans to a wire cooling rack.
Serve warm or at room temperature. Baked tarts may be frozen for up to 1 month.
Variations:
Use frozen mini phyllo pastry shells as the base
You can also put in a tiny cube of cream cheese under the hot pepper jelly.
Or tiny pieces of Brie cheese rinds removed then top with the pepper jelly to add another element of tang. Sprinkle with 3 tablespoons chopped roasted salted almonds.
Place a tiny cube of cream cheese and some Raspberry Chipotle Jam on top. The crust gives the heat and then the jam gives a touch of sweetness.
1 (16 1/3 ounce) can refrigerated buttermilk biscuits separated into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 teaspoons pepper jelly into center of each biscuit cup; top each with 1 cream cheese piece. Bake at 425 degrees for 8-10 minutes or until golden brown. Let stand 10 minutes before serving. Can substitute Brie for cream cheese.
Mango Breakfast Parfaits
Monday, March 23, 2020
2 servings
Ingredients:
1/2 banana, sliced
1/2 cup granola or crushed vanilla wafers or crushed Biscoff cookies
1 cup plain Greek-style yogurt
1/4 cup Mango Coconut Macadamia Conserve
Directions:
Layer the following evenly in two small bowls or wide-mouth jars: half of the banana slices, half of the granola, half of the yogurt, and half of the conserve.
Create a second series of layers, using the remaining banana slices, the remaining granola, and the remaining yogurt.
Top with the remaining conserve.
Quick Stir Fry
Monday, March 9, 2020
Prepare your meat or protein by cutting it into thin strips. Stir fry dishes certainly don't require the inclusion of meat, so if you're vegetarian, feel free to make a stir fry with a substitute like tofu or with just vegetables. If you are including meat (or tofu, etc.) in your recipe, begin by cutting it into small, thin pieces so that it cooks quickly. Speed is key when it comes to stir fry cooking - you'll want your ingredients, especially any meat, to cook as quickly as possible. Always marinate your meat. It keeps meat tender and adds to the flavor.
Prepare your vegetables as needed. Have all ingredients chopped and measured before you start. Most stir fry dishes include vegetables of some sort. As with your meat, you'll want your vegetable pieces to be fairly small and thin so that they'll cook quickly. Vegetables should be uniformly sliced to ensure even cooking. This means that any peppers should be cut into thin slices, any onions should be chopped up, etc. You can also marinate the vegetables. Mushrooms will absorb rice wine vinegar for a good flavor combination. Be sure to dry off vegetables before adding them to the wok. Wet vegetables will not properly stir fry, resulting in a braise. This will also prevent a soggy stir fry. Below are just a few of the vegetables you might consider adding to your stir fry - feel free to add more as you please!
Bell peppers
Hotter pepper varieties (red peppers, etc.)
Water Chestnuts
Bok Choy
Onions
Carrots (sliced or cut thin)
Broccoli
Garlic
Pea pods (especially thin snow peas)
Mushrooms
Baby Corn
Heat up your pan or wok. Preheat your wok before you add the oil. Traditionally, stir fry dishes are cooked in a steep, sloping style of cooking pan called a wok. The most wonderful thing about a wok is that it allows you to move the ingredients out of the cooking zone (the very center) so that they stay warm, but don't overcook. After the meat is cooked, move it up the edges of the wok. However, it's possible to use flat-bottomed Western style pans as well. All that's important is that pan is made from sturdy metal and that it has room for all of your ingredients. Set your pan (with no ingredients yet inside it) over a stove top burner on medium-high heat for about 1 to 2 minutes. Usually, a wok is at the right temperature when it starts smoking. Make sure the wok is fully heated, then quickly remove from heat and swirl in oil to prevent smoking. You can also test your pan's heat by tossing a drop of water in - if the water droplet sizzles and boils away immediately or "dances", your pan is hot enough.
Put a small amount of oil (1-2 tablespoons) in your wok. You won't typically need much oil - you're stir frying, not deep frying. Once you add the oil, give it a swirl to coat the base and side. As stir-frying is done over a high heat, it’s best to use oils with a high smoke point. Peanut oil and safflower oil can tolerate more heat than other vegetable oils. At this point, you'll also want to add any seasoning and/or spices you're using in your dish. You have many options here. You may, for instance, choose to drop in some red pepper flakes for a spicy kick or add a dash of a liquid ingredient like soy sauce to the oil for a classic flavor. The choice is yours - below are just a few more suggestions...
Sherry or rice wine
Minced garlic or garlic powder
Salt and pepper
Ginger (if using, take care not to burn)
Add your meat, stirring frequently. If you're including meat or another protein source, add it first. Add meat evenly to the wok and leave it for 20 seconds. This allows the meat to sear. Stir fry for a few seconds, then sear for another 20 seconds and continue stir frying. If your pan is hot enough, it will sear very quickly. Once an initial sear is obtained, keep the meat in motion, stirring very frequently until it is just cooked through. This usually requires about 5 minutes. Note that the addition of meat will lower the temperature of your pan temporarily. To counteract this, you may want to turn the burner up slightly for a minute or so. Always cook your meat first in small batches to seal it and keep it tender. Adding too much meat will reduce the temperature of the wok and make it stew, resulting in tough, flavorless meat. Don’t overcook the meat at this stage as it will continue to cook when it’s returned to the wok.
Add slow-cooking vegetables next. When your meat is just barely done, you'll want to start adding your vegetables. Start with thick, firm vegetables that take a relatively long time to cook - you'll want to give these a head start of several minutes to soften up before adding the other veggies. Stir-fry onions first, then add hard vegetables such as carrot and broccoli. If using veggies that have a combination of both textures, such as gai laan, add the stems first and the leaves later. Below are a few common vegetables that may take extra time to cook:
Broccoli
Snow peas
Carrots
Onions
Add faster-cooking vegetables last. Next, add the rest of your vegetables. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. These veggies shouldn't take more than a few minutes to soften. Vegetables you may add at this point include:
Bean sprouts
Mushrooms
Any vegetables from a pre-cooked or ready-made package
Add any stir fry sauce you are using at the very end. Finally, add any sauce you desire to your stir fry. Add sauces and pre-cooked noodles last. They only need to be stir-fried until just heated through. While you may previously have added a dash or so of liquid flavor, you'll now want to add the main portion. However, it is best to be fairly conservative with your sauces. Try not to add too much sauce at once, as this can make the vegetables soggy in addition to lowering the heat of the wok. Below are a few examples of sauces you may want to add at this point.
Gingered Zucchini Marmalade (fantastic with seafood)
Curried Tomato Marmalade (great for chicken)
Whiskey Gingered Carrot Cake Marmalade (excellent with beef)
Cinnamon Eggplant Jam (perfect for lamb)
Plum and Gin (wonderful with pork)
Cook for 3-4 minutes. Give your stir fry a chance to cook and reduce slightly. Continue to stir as needed - if you're confident, you can even "flip" your ingredients with a quick wrist motion every once in a while. After just a few minutes, the vegetables and sauce should be done.
Clean your wok by washing in hot water. To stop your wok from rusting, make sure it’s completely dry and then wipe the surface lightly with vegetable oil before packing away.
Chunky Monkey Brownies
Wednesday, February 26, 2020
Ingredients:
2 cups all-purpose flour
1 ½ cups brown sugar, packed
½ cup white sugar
2 sticks (1 cup) unsalted butter, softened
2 large eggs
¼ tsp. salt
2 tsp. vanilla
½ cup Monkey Butter or Raspberry Chipotle Jam
12-oz. semi-sweet chocolate chips + ¼ cup of chocolate chips for the top
Directions:
Mix butter, eggs, sugars, salt, and vanilla until well mixed.
Add flour, Monkey Butter or Raspberry Chipotle Jam, and chocolate chips.
Stir with a wooden spoon to combine.
Spray a 9×13” glass baking dish with cooking spray.
Spread brownie mixture into prepared pan.
Smooth the top with a knife or rubber spatula.
Sprinkle chocolate chips on top.
Bake at 350° for 30-40 minutes just until lightly golden brown, and a toothpick inserted in the center comes out clean.
Cool completely before cutting into bars.
Don’t forget to share!
Jam Cocktails
Friday, February 14, 2020
Plum & Gin Jam Cocktail
2 ounces gin
1 ounce fresh squeezed lemon juice
1 ounce simple syrup (adjusted for desired sweetness)
1 tablespoon of plum & gin syrup
Ice
Fresh plum pieces & thyme sprig for garnish, optional
In a shaker filled with ice, add gin, lemon juice, & simple syrup. Shake vigorously; then strain into an ice-filled glass. Toss in a couple fresh plum pieces . Add a tablespoon of jam & gently incorporate with a straw. Garnish with a sprig of thyme.
Strawberry Margarita Jam Cocktail
2 ounces vodka
1 ounce fresh squeezed lemon juice
1 ounce simple syrup (adjusted for desired sweetness)
1 tablespoon of strawberry margarita syrup
Ice
Fresh chopped strawberries & basil sprig for garnish, optional
In a shaker filled with ice, add vodka, lemon juice, & simple syrup. Shake vigorously; then strain into an ice-filled glass. Toss in some pieces of strawberry. Add tablespoon of jam & gently incorporate with a straw. Use a sprig of basil for garnish.
Mango-Curry Shrimp Salad in Wonton Cups
Sunday, February 2, 2020
Ingredients:
12 wonton wrappers
Vegetable oil
1/2 cup mayonnaise
2 tablespoons chopped fresh cilantro (optional)
5 teaspoons fresh lime juice
3 teaspoons Savory Spiced Mango Conserve
12 ounces peeled cooked medium shrimp
Directions:
Preheat oven to 325°F. Lightly brush oil into muffin tins. Press each wonton wrapper into a muffin cup. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins.
DO AHEAD Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.
Whisk mayonnaise, chopped fresh cilantro, lime juice, and Savory Spiced Mango Conserve in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper.
DO AHEAD Salad can be prepared up to 1 day ahead. Cover and refrigerate.
Place wonton cups on serving platter. Spoon 1 shrimp salad into each cup. Garnish with cilantro leaves.
Crockpot Meatballs
Tuesday, January 21, 2020
Prep Time: 5 minutes, Cook Time: 2 hours 55 minutes, Total Time: 3 hours, Servings: 10
INGREDIENTS:
32 ounce bag frozen fully cooked meatballs (about 50)
1 cup mulled apple wine jelly
1 cup BBQ sauce (optional)
INSTRUCTIONS:
Combine the mulled apple wine jelly and BBQ sauce in a small bowl or in the base of your slow cooker. Add meatballs and stir until they are coated with the sauce. Cook on high for 2 to 3 hours.
Enjoy as an appetizer or serve over rice for a main dish.
To make your own meatballs from scratch:
3 slices Italian bread, torn into small bits (1 cup)
1/3 cup milk
3 ounces sliced pancetta, finely chopped (or substitute Canadian Bacon)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons mulled apple wine jelly, divided
3 tablespoons finely chopped flat-leaf parsley
Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.
Cook the pancetta for a couple minutes and then add the onion, and garlic in one tablespoon of the rendered pancetta fat with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon mulled apple wine jelly, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in a 9×13 roasting dish.
Stir together remaining tablespoons of mulled apple wine jelly and oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, about 20 minutes.
Baked Brie Bites with Cranberry Orange Jelly
Saturday, January 11, 2020
PREP TIME:8 minutes, COOK TIME:7 minutes, TOTAL TIME:15 minutes, SERVINGS: 16
Ingredients:
4 ounces brie cheese
1/2 cup Cranberry Orange Jelly
3 tablespoons pistachio
Refrigerated crescent dough or 1 box Mini Phyllo Shells
1 egg
Instructions for crescent dough:
Preheat oven to 350 degrees.
Cut brie into small cubes (approx. 1/4-1/2 inch cubes).
Unroll crescent rolls onto a lined baking sheet lined. Separate into triangles. Cut them in half so you have about 16 triangles.
Place 1 brie cube at the long base of the triangle, add a dollop of Cranberry Orange Jelly, sprinkle with pistachios, and roll the dough to make a crescent around the cube.
Seal the sides of the dough by pinching the ends together.
Using a pastry brush, lightly brush a whisked egg wash over each mini crescent.
Cook for approx. 5 - 7 minutes or until golden brown.
Remove from oven and serve with a side of Cranberry Orange Jelly for dipping
Instructions for Mini Phyllo Shells:
Preheat the oven to 400 degrees F. Place the Mini Phyllo Shells on a baking sheet.
Cut the brie into small 1/2 teaspoon-sized chunks and place one in each mini phyllo shell.
Bake for 5 minutes, until the brie is melted.
Remove from the oven and dollop a scant spoonful of Cranberry Orange Jelly on each little brie tart. Sprinkle with pistachios and serve warm.
Sausage and Apple Stuffing Bites
Wednesday, January 1, 2020
Active Time: 35 MIN, Total Time: 1 HR, Serves : 24 mini muffins
Ingredients:
Vegetable cooking spray
4 ounces white country bread, cut into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground white pepper
2 tablespoons unsalted butter
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 pound sweet Italian sausage, casings removed
2 cups pecans, chopped
6 oz Pumpkin Apple Butter, melted
6 garlic cloves, finely chopped
3/4 teaspoon dried sage
3/4 teaspoon dried oregano
1 small Granny Smith apple, peeled and finely chopped
4 large eggs, beaten
2 tablespoons chicken broth
Directions:
Step 1
Preheat the oven to 350°. Grease two 12-cup mini-muffin pans with cooking spray.
Step 2
On a baking sheet, toss the bread with 2 tablespoons of the oil; season with salt and pepper. Bake for about 10 minutes, until toasted. Transfer the croutons to a bowl.
Step 3
Meanwhile, in a large skillet, melt the butter in the remaining 2 tablespoons of oil. Add the onion and celery and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Take 1 tablespoon of the Pumpkin Apple Butter and stir in with the onions and celery making sure to coat them evenly. Add the sausage, garlic, oregano, and sage and cook, stirring and breaking up the meat, until no trace of pink remains, 5 minutes. Add melted Pumpkin Apple Butter and cook for 1 minute longer, stirring constantly. Mix the sausage, apple, pecans, eggs, and broth into the croutons; season with salt and pepper. Let stand for 5 minutes.
Step 4
Pack the stuffing into the muffin cups and bake for 20 to 25 minutes, until golden. Transfer to a rack and let stand for 5 minutes. Loosen the muffins with a sharp paring knife and lift them out. Serve warm.
Make Ahead: The muffins can be refrigerated overnight in the pans. Rewarm before serving.
Spiced Blueberry Jam Cocktail
Sunday, December 22, 2019
Prep Time: 5 minutes, Servings: 1 drink
Ingredients:
1 ounce white rum
1 ounce pineapple juice
2 tablespoons Spiced Blueberry Jam
¼ ounce lime juice
2 dashes hibiscus bitters
Fresh blueberries, to garnish
Lavender leaves, for garnish (optional)
Directions:
Combine all ingredients in a cocktail shaker with a few large ice cubes. These will be important to incorporating the jam into the cocktail. Shake vigorously, until the shaker is frosted over. Strain into prepared glasses and garnish with fresh blueberries.
Simple Mulled Apple Cider Pie
Saturday, December 14, 2019
Time: 25 minutes, Servings: 8 tartlets
Ingredients:
Mini graham cracker ready crust pie shells
1 cup of Mulled Apple Cider Jelly
2 apples like Honeycrisp , tart ones like Granny Smith work well too (peeled, cored, and diced small)
2 tbsp powdered sugar (optional)
Directions:
Dice the 2 apples into tiny pieces
Mix the freshly diced apples with the 1 cup of Mulled Apple Cider Jelly and spoon into the pre-made pie crust
Bake at 350° for 18-20 minutes until the apples cook through and soften. Cool on wire racks for 5 minutes. Dust with confectioners' sugar if desired. Serve warm or at room temperature. Refrigerate leftovers.
Coconut Mousse
Monday, December 2, 2019
Time: 5 minutes, Servings: 3 people
Ingredients:
1 13.5oz can full-fat Thai Kitchen Organic coconut milk or Coconut Cream (Do Not Shake!)
1-2 fresh strawberries & 2 TBSP of Strawberry Margarita Syrup
Or 2 TBSP of Scotch Bonnet Cherry Jelly
Or 2 TBSP of Mai Tai Preserves
1/4 tsp pure vanilla extract
2 tbsp powdered sugar
tiny pinch salt
Directions:
Open the coconut milk and if it's not thick leave the can (or transfer to a bowl) uncovered in the fridge overnight. Do not shake the can before opening. Once thick, transfer just the thick part to a bowl and leave out the watery bit at the bottom of the can. Blend with all other ingredients. Store uncovered in the fridge, the mixture gets even thicker.
Berry Pop Tarts
Wednesday, November 20, 2019
Prep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes, Servings: 6 people
Ingredients:
2 refrigerated pie crusts
1/2 cup Spiced Blueberry Preserves
1/2 cup Strawberry Margarita Syrup
2 tbsp cornstarch (divided)
1 egg
1 cup powdered sugar
1-2 tbsp whole milk (more if needed)
¼ teaspoon vanilla extract
fresh fruit to garnish (optional)
sprinkles (optional)
1 drop of food coloring (optional)
Instructions:
Preheat the oven to 350 degrees. Roll out your pie crust slightly until it reaches about 8 x 9 inches. You want three square pieces about 3 x 8 from each pie crust.
In a medium bowl, add your Spiced Blueberry Preserves and a tbsp of cornstarch. Mix together. Repeat the same thing in another bowl with the Strawberry Margarita Syrup.
Add about one and a half tablespoons of jam to the middle of the pie crust square. Brush egg wash around the edges of this to help glue the pastry shut. Carefully place the other side of the pastry on top of the side with jam.
Using a fork, crimp the edges shut. Poke 3-4 holes in the middle of the pastry to allow air to escape. Use the rest of the egg wash to brush over the entirety of each pop tart.
Bake at 350 degrees for about 20 minutes. At the 15 minute mark, check the pop-tarts to see if the edges are browning. If they are getting a little dark, place a sheet of foil over the pop-tarts for the remaining 5-minutes to keep the edges from burning. Remove the pop-tarts from the oven and allow to cool for 5-minutes on the sheet pan before transferring to a cooling rack and then let cool completely on a cooling rack.
While the pastries are cooling, make the glaze by whisking together about 1 cup of powdered sugar, 1-2 tbsp of milk, and ¼ tea of vanilla extract. Mix together until it forms a spreadable consistency and there are no lumps. If it's too thick, add a ½ teaspoon more of milk as needed. If it's too thin, add an additional 1 tablespoon of confectioner's sugar as needed. You can add 1 drop of food coloring to tint the frosting's color.
When your pop tarts have fully cooled, drizzle them with 1-2 teaspoons of the icing and top with sprinkles if desired. If desired, add blueberries or strawberries on top.
Serve immediately or keep in a cool, dry place for up to 3 days. Serve warm or at room temperature! Enjoy!
Mulled Apple Cider Pop Tarts
Jalapeno Poppers 3 Ways
Monday, November 11, 2019
Prep Time: 10 mins, Cook Time: about 25 mins, Total Time: around 35 mins, Yield: 5 servings
Ingredients:
10 medium jalapeno peppers, cut in half and seeded
1/2 cup cream cheese (4 oz)
1/3 cup of Apple Hot Pepper Jelly, Raspberry Chipotle Jam, or Watermelon Jalapeno Jam
18 slices bacon (optional for version 2)
Directions:
*** Always wear gloves & pay extra attention to not touch your face or rub your eyes with the gloves on. If this happens, try washing with blue Dawn dish soap & then soaking in milk ***
** Take the time to thoroughly scrape out the ribs & seeds from inside of the jalapenos. This will cut down the heat drastically & allow non-spice lovers will taste these poppers **
Version 1:
Slice jalapenos in half lengthwise and clean out the ribs and seeds with a spoon.
Place prepared jalapeno peppers on a foil lined baking pan, cut side down.
Place pan under broiler and cook peppers until charred and tender.
Remove peppers from oven. Fill peppers with cream cheese. Return to oven and heat under broiler until cheese begins to melt. Top with Apple Hot Pepper Jelly or your jelly of choice and serve warm.
Version 2: Bacon Wrapped, Raspberry Chipotle and Cream Cheese Stuffed Jalapeno Poppers
Slice jalapenos in half lengthwise and clean out the ribs and seeds with a spoon.
Fill each jalapeno with a small spoonful of both the cream cheese and the Raspberry Chipotle Jam. Wrap in a slice of bacon, securing the ends with a toothpick if necessary.
When ready to cook, prepare your grill for indirect cooking. If you are cooking on gas, turn the burner temperature down to medium low. If you are cooking over charcoal, pile the coals in the middle and arrange the poppers around the outside of the grill. If you are cooking with a pellet grill, set the temperature and allow the grill to preheat for 10-15 minutes before putting the poppers on. You are looking for a grill temperature of about 350 degrees F.
Grill the poppers with the lid on the grill for 25-30 minutes, turning as necessary to crisp the bacon. Serve immediately and enjoy!
Version 3: Bacon and Cheese Stuffed Baked Jalapeno Poppers
Ingredients:
10 jalapeno peppers
2-3 slices bacon, chopped
1/4 cup onion, diced
1/2 cup mushrooms, chopped
3 ounces cream cheese
3 ounces Monterey jack cheese
3 ounces mozzarella cheese
Apple Hot Pepper Jelly, Raspberry Chipotle Jam, or Watermelon Jalapeno Jam
Directions:
Slice jalapenos in half lengthwise and clean out the ribs and seeds with a spoon.
In a large pan, fry bacon, onion, and mushroom until bacon is crisp. Drain and cool.
In a mixing bowl, combine bacon, onion, mushroom, and cheeses.
Stuff each pepper with the bacon cheese mixture.
Bake at 375 degrees about 20-30 minutes.
Serve with Watermelon Jalapeno Jam on the side for dipping!
Spiked Pumpkin Apple Butter Pie
Saturday, November 2, 2019
Total: 48 min, Prep: 8 min, Cook: 40 min, Yield: 6 servings
Ingredients:
2 cups of Spiked Pumpkin Apple Butter
1/2 cup packed brown sugar
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 eggs, slightly beaten
3/4 cup evaporated milk
1 unbaked 9-inch pie shell
Sweetened whipped cream, for garnish
Directions:
Preheat oven to 425 degrees F.
Combine Spiked Pumpkin Apple Butter, sugar, salt, and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.
A tasty topping for this pie is praline pecans.
Cherry Filled Doughnuts
Thursday, October 24, 2019
Preparation time: over 2 hours, Cooking time: 10 to 30 mins, Serves: Makes 10
Ingredients:
500g / 1lb 2oz white bread flour
50g / 2oz caster sugar
40g / 1½ oz unsalted butter
2 eggs
2 x 7g packets of instant yeast
10g / ¼ oz salt
150ml / 5fl oz warm milk
130ml / 4½ fl oz water
1 tsp vanilla extract
½ cup of Cherry Scotch Bonnet Preserves
Method:
Dissolve yeast in 2 tablespoons of the warm water in a small bowl, stirring until creamy, then let stand until foamy, about 5 minutes.
If yeast doesn't foam, discard and start over with fresh yeast. This means something went wrong and your yeast didn't activate.
For the dough, place all ingredients into a large bowl holding back 1/4th of the reserved water.
Stir until a dough is formed.
Slowly add the remaining water and knead the dough in the bowl for 4 minutes by hand or with a stand mixer fitted with a dough hook.
Tip dough onto a lightly floured surface and knead well for 10 minutes, until the dough is smooth and elastic.
Place the dough into a clean bowl, cover with a damp kitchen towel, and leave to rise for 1 hour.
While you are waiting for your donuts to rise, prepare the vanilla sugar. In a large mixing bowl, whisk together sugar and vanilla until the vanilla is evenly incorporated and set aside. Or if you prefer you can make a cinnamon and sugar mixture instead. You can also skip this and dust them with confectioner's sugar after they have fried.
Tip the dough out onto a very lightly floured surface, and knock it back by kneading it a few times.
Divide the dough into 10 equal portions and shape each portion into a ball.
Place all balls onto a floured baking tray and allow to rise for 1 hour.
Preheat a deep fat fryer, filled with sunflower or canola or vegetable oil, to 180C / 350F. Or in a heavy bottomed saucepan, heat about 2 inches of oil over medium low heat, until the temperature reaches 350F.
Lower each doughnut into the fryer, cooking each side for about 5 minutes or until golden brown.
Doughnuts will bob in oil, so you need to hold them half submerged with a slotted spoon to brown evenly.
Remove the doughnuts from the oil with a slotted spoon, allow the donuts to drip off any excess oil into the pot, and then immediately roll in vanilla sugar so that the hot fat makes the sugar stick to the sides.
Set aside and leave to cool.
When completely cool, using a small, sharp, knife make a cut into the side of the doughnut, reaching to the center.
Spoon some Cherry Scotch Bonnet Preserves into a piping bag, or piping syringe.
Pipe, or syringe, the preserves generously inside, about 1 tbsp of the fill in each.
Spice Rubbed Pork Chops with Mango Chutney
Friday, October 18, 2019
PREP TIME: 15 minutes, COOK TIME: 15 minutes, TOTAL TIME: 30 minutes, YIELD: 2 Servings
Ingredients-
2 bone-in pork chops, about 1 inch thick
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon smoked paprika
1/2 teaspoon ground mustard
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
3/4 cup of Sweet and Spicy Mango Chutney
Instructions:
Preheat grill to medium-high heat.
Combine all the spices in a small bowl. Rub spice mixture onto pork chops, covering both sides.
Place seasoned pork chops on the grill and grill for about 3-4 minutes per side until cooked until desired temperature. Remove pork and let sit for 5 minutes before serving.
Spoon chutney over cooked pork chops and serve.
Roasted Chicken and Asparagus with Citrusy Glaze
Saturday, October 12, 2019
Time: 1 hour, Servings: 4
Ingredients-
CHICKEN:
4 boneless skin-on chicken breasts
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2/3 cup of Grand Marnier, Ginger, Carrot Cake Marmalade
ASPARAGUS:
2 pounds asparagus, washed, patted dry, ends trimmed
3-4 tablespoons olive oil
coarse sea salt or kosher salt
½ cup fresh orange juice
1 cup of Grand Marnier, Ginger, Carrot Cake Marmalade
Directions-
CHICKEN:
Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet.
Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the Grand Marnier, Ginger, Carrot Cake Marmalade in 5 minutes intervals. Let rest 5 to 10 minutes before serving.
ASPARAGUS:
Spread 3 or 4 tablespoons of olive oil around the baking sheet, then arrange the asparagus on the sheet. Brush with the olive oil, then sprinkle on some coarse sea salt.
Roast in the preheated oven for about 12 minutes, shaking the pan and turning the spears after 6 minutes.
For glaze, mix orange juice & Grand Marnier, Ginger, Carrot Cake Marmalade in a small saucepan. Cook over medium heat until marmalade dissolves with visible pieces.
Remove from the oven and transfer to a serving plate. Pour the warm glaze on top and serve immediately.
Fruity Cheese Blintzes
Sunday, October 6, 2019
Prep: 30 min., Inactive: 2 hours, Bake: 10 min., Makes: 9 servings
Ingredients:
1-1/2 cups 2% milk
3 large eggs, room temperature
2 tablespoons butter, melted
2/3 cup all-purpose flour
1/2 teaspoon salt
Filling:
1 cup 4% cottage cheese
3 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla extract
Topping:
Strawberry Margarita Syrup
or
Plum and Gin Syrup
Directions:
In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours.
Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle.
Place seam side down in a greased 15 x 10 x 1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through.
Top with your favorite preserves. Serve with crepes.
Spiced Blueberry Smoothie Bowl
Thursday, October 3, 2019
Time: 5 minutes, Servings: 2
Smoothie Ingredients:
2 cups milk
1 cup Greek yogurt
2 frozen bananas
10 strawberries, fresh or frozen
3 Tbsp peanut butter
4 Tbsp Spiced Blueberry Jam
Optional: hemp seeds while blending for extra fiber, protein, and healthy omega-3 fats
Optional: protein powder
Topping Options:
2 Tbsp Spiced Blueberry Jam
1/2 cup Fresh raspberries, blueberries, strawberries, and bananas
Pumpkin seeds
4 Tbsp Coconut flakes
2 Tbsp nut butter
1 Tbsp chopped peanuts
1 tsp Chia seeds
1/2 cup Granola
2 tsp Cacao Nibs
Directions
Add all smoothie ingredients to a blender and blend until well combined.
Pour into a bowl, garnish with desired toppings, and enjoy!
Sweet and Spicy Candied Bacon 3 Ways
Monday, September 30, 2019
Prep time: 5 minutes, Cook time: 30 minutes, Yield: 12 - 15 strips, serves 5 to 6
12 - 15 slices of Thick Cut Hickory Smoked Bacon
2 Tbsp. hot pepper jelly, melted
or
2 Tbsp. curried tomato marmalade
or
1/2 cup peach jam or really any fruit jam
2 tsp. chili flakes
1. Heat oven to 375º F. Cover rimmed baking sheet with foil; spray with cooking spray. Place bacon in single layer on prepared baking sheet. If you're making your own spicy fruit jam, mix well to combine the chili flakes with the fruit jam. If your jam is very thick, heat it in the microwave or heat it in a small pot over very low heat for a few seconds to soften it up.
2. Bake 10 min., turning after 5 min. Remove baking sheet from oven; carefully pour off drippings. Discard drippings. Brush half the jelly evenly onto both sides of bacon slices. Return to oven.
3. Bake 20 to 25 min. or until bacon is at the desired crispness, turning and brushing with remaining jelly every 10 min. Remember that the bacon will continue to crisp up as it cools, so don’t worry if it’s not completely crispy now.
4. When the bacon is done baking, take it out of the oven, keep it on the rack, and brush jelly one last time over each piece. Cool 10 min. or until firm.
Store in an airtight container for up to 3 days in the fridge. It reheats well in a skillet over low heat.
Serve as a breakfast treat or appetizer. Eat it as is, crumble it over salad, or use it to garnish a Bloody Mary. Add it to soup for a burst of savory flavor or layer it on your favorite BLT for an updated twist!