ORANGE MARMALADE AND ENGLISH MUSTARD GLAZED SALMON FILLET

Saturday, June 8, 2024

Recipe Serves 2

INGREDIENTS:

• 2 boneless salmon fillets, skin on

• 200g broccolini

• 4 tbsp. Orange Cinnamon Marmalade

• 1 tbsp. traditional English mustard

• baby new potatoes (approx 5 per person)

• 4 tbsp. light olive oil

• 1 tbsp. butter

• 2 tbsp. almond flakes, toasted

Directions: 

1. Place the salmon fillets on a flat plate.

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

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

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

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

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

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

CREPES WITH RASPBERRY PRESERVES AND WARM WHITE CHOCOLATE SAUCE

Friday, May 31, 2024

Recipe Serves 4

Ingredients: 

• 1 large cup self-rising flour, sifted

• 1 large cup milk

• 1 large free-range egg

• 1 tsp salt

• light olive oil for frying

• 4 tbsp. Raspberry Chipotle Preserves

For Chocolate Sauce:

• 200g white chocolate, broken into pieces

• 100ml single cream

 Directions: 

1. Carefully crack the egg into a bowl.

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

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

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

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

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

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

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

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

FRUIT SALAD WITH ORANGE MARMALADE DRIZZLE

Thursday, May 23, 2024

Recipe Serves 4

INGREDIENTS:

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

• 4 tbsp. Orange Cinnamon Marmalade

• 100mls freshly squeezed orange juice

• 4 mint leaves, finely chopped

Directions: 

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

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

3. Pour over the fruit salad and serve.

Mini Sweet Chili, Onion & Cilantro Sausage Rolls

Wednesday, May 15, 2024

Recipe Serves 10

INGREDIENTS:

• 400g best-quality sausage meat

• ½ carrot, peeled and grated

• 2 tbsp cilantro, chopped

• 1 large egg, beaten

• 1 tbsp Sweet and Spicy Double Onion Marmalade

• 1 tbsp Habanero Jelly

• ½ tsp chilli flakes

• 450g ready-rolled puff pastry

• a little flour for dusting

Directions: 

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

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

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

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

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

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

SOURDOUGH SWISS CHEESE MELT AND CRANBERRY MARMALADE

Tuesday, May 7, 2024

Recipe Serves 1

INGREDIENTS:

• 2 pieces of pre-sliced sourdough bread

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

• Cranberry Marmalade

• Butter

Directions: 

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

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

3. Heat a griddle pan to high heat.

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

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

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

7. Serve with a leafy green salad.

ZUCCHINI, ASPARAGUS, AND GOAT CHEESE GALETTE WITH PEACH CHUTNEY

Monday, April 29, 2024

Recipe Serves 4

INGREDIENTS:

• 350g zucchini, sliced into ½ cm rounds

• 125g asparagus, trimmed

• 100g goat cheese

• 1 egg yolk

• 320g pack puff pastry

• 4 tbsp Peach Chutney 

• 1 tbsp olive oil

• mint leaves to garnish, roughly chopped

• salt and pepper to season

• flour for dusting

Directions: 

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

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

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

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

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

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

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

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

CRANBERRY AND CHERRY PUNCH

Sunday, April 21, 2024

Recipe Serves 4-6 

INGREDIENTS:

• 150ml vodka

• 200ml cranberry juice

• 200ml cherry juice

• soda water top-up

• 3 tsp Scotch Bonnet Cherry Preserves (room temperature)

• fresh mint and orange zest twists to garnish

• ice

Directions: 

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

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

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

ASIAN-STYLE SHREDDED CHICKEN SALAD

Saturday, April 13, 2024

Recipe Serves 4-6

INGREDIENTS:

For the salad:

• 400 g cooked roast chicken - breast or thigh meat

• 2 red peppers, thinly sliced

• 1 cucumber, peeled and cut into small chunks

• 2 carrots - shaved into ribbons with a potato peeler

• 1/2 Savoy cabbage – finely shredded

• 4 spring onions - finely sliced lengthways

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

• 200g roasted peanuts, roughly chopped

For the dressing:

• 3 tbsp Mayonnaise

• 3 tbsp Basil’s Grapefruit Marmalade

• 3 tbsp rice wine vinegar

• 2 tbsp sesame oil

• 2 tbsp fresh lime juice

• 1 tbsp chopped basil leaves

• 1 tsp chilli flakes

Directions: 

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

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

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

ZUCCHINI FRITTATAS

Friday, April 5 2024

Recipe Serves 4-6

INGREDIENTS:

• 1 large or 2 small zucchinis

•  4 spring onions

•  2 tbsp rapeseed oil

•  1 crushed garlic clover

•  3 large eggs

•  Good pinch dill fronds

• 4 tbsp Greek yogurt

• Sweet and Spicy Double Onion Marmalade

Directions: 

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

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

SHAKSHUKA

Thursday, March 28, 2024

Recipe Serves 4

INGREDIENTS:

• 2 tbsp Curried Tomato Marmalade 

• 4 tbsp olive oil

• 1 onion, finely diced

• 2 red peppers, 1 green pepper, diced

• 4 garlic cloves, crushed

• 1 tsp sweet paprika

• 1 tsp smoked paprika

• 1 tsp cumin seeds

• ½ tsp chilli flakes

• 800g ripe tomatoes, rinsed and roughly chopped

• 1 tbsp sugar

• rind of ½ lemon

• 4 free-range eggs

• small bunch of fresh cilantro, roughly chopped

• rustic bread to serve

• salt & pepper to season

 Directions: 

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

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

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

Herbed New Potato Salad with Garlic Mayonnaise

Wednesday, March 20, 2024

Recipe Serves 4 

INGREDIENTS:

• 500g new potatoes, scrubbed and halved

• 2 tbsp crème fraîche

• 6 oz of mayonnaise

• 4 oz Garlic Jelly

• 1 red onion, finely chopped

• 1 tbsp lemon juice

• 2 tsp chilli flakes

• 4 spring onions, very finely sliced

• 2 tbsp chives, finely chopped

• 2 tbsp dill, finely chopped

• 2 tbsp tarragon, finely chopped

• 2 tbsp parsley, finely chopped

• salt and pepper, to taste

 Directions: 

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

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

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

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

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

 Tuesday, March 12, 2024

Recipe Serves 6 

INGREDIENTS:

• 300g cherry tomatoes

• 1 tsp olive oil 

• 80g Parmesan or Pecorino, grated

• 2 large free-range eggs

• 1 cup of double cream

• 8 basil leaves, roughly torn

• salt and pepper to season

• 4 tsp Sweet and Spicy Double Onion Marmalade

Directions:  

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

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

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

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

Best served alongside a fresh salad.

FETA & GARLIC ZUCCHINI MUFFINS

 Monday, March 4, 2024

Recipe Serves 12 Muffins

INGREDIENTS:

• 400g self-rising flour

• 2 tsp baking powder

• 1 tsp baking of soda

• 2 tsp ground cumin

• 2 large eggs

• 300ml buttermilk

• 200ml sunflower oil

• 2 small zucchinis (about 280g)

• 200g Feta, crumbled

• 4 oz of Garlic Jelly

• salt & black pepper

Directions:  

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

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

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

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

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

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

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

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

9. Cool on a wire rack.

HOISIN AND BLACKBERRY PULLED PORK SLIDERS

 Sunday, February 25, 2024

Recipe Serves 24

INGREDIENTS: 

• 1.5kg boneless pork shoulder, excess fat trimmed.

• 100ml runny honey

• 100ml balsamic vinegar

• 6 oz of Blackberry Preserves

• 120ml hoisin sauce

• 175ml chicken stock

• 4 cloves garlic, finely chopped

• 1 tsp smoked paprika

• 1 large white onion, diced

• 2 tbsp olive oil

• salt and pepper to season

• coleslaw and slider buns to serve

Directions:  

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

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

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

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

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

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

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

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

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

BLUEBERRY TEA LOAF

 Saturday, February 17, 2024

Recipe Serves 6-8

INGREDIENTS:

• 200g caster sugar

• 200g butter, softened

• 1 tsp vanilla extract

• 3 large eggs

• 300g self-rising flour, sifted

• 150g fresh blueberries

• 1 or 2 tbsp milk if required

• 6 oz of Blueberry Preserves

• clotted cream to serve

  Directions: 

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

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

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

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

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

Lemon Curd & Blueberry Preserves Freezer Cake

 Friday, February 9, 2024

Recipe Serves 8-10

INGREDIENTS:

• 225g full fat Greek yoghurt

• 75g icing sugar

• 3 tbsp grated lemon zest

• 600ml double cream

• 12 oz of Lemon Curd

• 125g tea biscuits

• 18 oz of Blueberry Preserves

• 50g fresh blueberries

• a little water

• 2 tbsp caster sugar

 Directions: 

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

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

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

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

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

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

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

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

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

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

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

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

PEACH & ROSEMARY FIZZ WITH PEACH PRESERVES

 Thursday, February 1, 2024

Recipe Serves 2

INGREDIENTS:

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

• 50ml rosemary simple syrup 

• 2 tbsp Peach Preserves

• rosemary sprig to garnish

Rosemary Simple Syrup Ingredients 

• 125ml water

• 100g sugar

• a few sprigs of rosemary

 Directions: 

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

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

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

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

5. Leave to cool before using.

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

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

8. Garnish with a sprig of fresh rosemary.

SALADE NICOISE

Wednesday, January 24, 2024

Serves: 4-6

Ingredients:

For the salad:

• 2 yellow fin tuna steaks

• 150g fine green beans, trimmed

• 4 - 6 free-range eggs,

• 150g cherry tomatoes, halved

• 200g baby new potatoes

• 2 little gem lettuce, roughly shredded

• 100g pitted black olives, halved

• salt and pepper to season

For the dressing:

• 3 tbsp extra virgin olive oil

• 2 tbsp of Sweet and Spicy Double Onion Marmalade

• 2 tbsp Balsamic vinegar

• 1 tbsp lemon juice

• 1 crushed garlic clove

• 1-2 shallots, minced

• salt and pepper to season

 Directions: 

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

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

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

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

FATTOUSH SALAD WITH LEMON & LIME DRESSING

Tuesday, January 16, 2024

Serves: 2-4

 Ingredients:

• 3 Middle Eastern-style flatbreads, or pitta

• 500g mixed ripe tomatoes

• 3 mini cucumber

• ½ each green and yellow pepper

• 150g radish, washed

• 1 red onion

• 1 Little Gem lettuce

• 2 tbsp cilantro, roughly chopped

• 2 tbsp flat-leaf parsley, roughly chopped

• 1 tbsp mint leaves, roughly chopped

• 3 tbsp olive oil

• 3 tsp sumac

• juice of ½ lemon

• ½ shallot, finely chopped

• 2 tbsp Three Fruit Marmalade

• salt and pepper to season

 Directions: 

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

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

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

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

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

Kaya Toast with Soft Eggs

Monday, January 8, 2024

Total Time: 10 min, Yield: 1 serving 

Ingredients:

• 2 tablespoons Coconut Jam

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

• 1 ½ tablespoons shaved salted butter

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

• 1 teaspoon dark soy sauce

• Dash ground white pepper

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

Directions:

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

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

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

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

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

Holiday Pumpkin Maple Almond Drops

Sunday, December 31, 2023

Yield: 24 cookies

Ingredients:

• 1 cup uncooked oatmeal

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

• 1/4 cup cornstarch

• 2 tsp ground cinnamon

• 1 tsp ground ginger

• 1/2 tsp ground nutmeg

• 1 tsp fine kosher salt

• 1/4 cup maple syrup

• 1/2 cup unsweetened applesauce

• 1/4 cup extra virgin olive oil  

• 15 oz Pumpkin Spice Jam

• 1/3 cup sliced, blanched almonds

Directions:

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

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

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

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

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

6. Top cookies with a few almond slices.

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

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

Cranberry Port Cookies

Saturday, December 23, 2023

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

Ingredients:

• 1 cup Cranberry, Apple, Orange Jelly

• 1/2 cup port wine or unsweetened apple juice

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

Glaze:

• 2 cups confectioners' sugar

• 3 tablespoons water

• 2 tablespoons light corn syrup

Directions:

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

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

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

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

Sufganiyot

Friday, December 15, 2023

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

Ingredients:

Starter-

• ¾ teaspoon active dry yeast

• ¼ cup plus 1 tablespoon of warm water

• ½ cup all-purpose flour

Dough-

• ¾ teaspoon active dry yeast

• 2 tablespoons milk (warmed)

• 1 cup plus 2 tablespoons flour

• 1 teaspoon salt

• 3 large egg yolks

• 2 tablespoons unsalted butter (melted)

• 3 tablespoons sugar

Jam

Directions:

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

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

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

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

Potato Latkes with Spiced Apple-Pear Sauce

Thursday, December 7, 2023

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

Ingredients:

• 2 pounds russet potatoes

• 1 small yellow onion

• 3 tablespoons matzo meal

• 1 large egg, lightly beaten

• 1/4 teaspoon baking powder

• 2 teaspoons kosher salt

• Vegetable oil, for frying

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

• Sour cream, for serving

• 3 cups of Sirop de Liège

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

Directions:

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

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

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

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

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

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

Cranberry Cream Cheese Dip

Wednesday, November 29, 2023

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

Ingredients: 

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

• 1 cup white sugar

• 1 cup Stone Fruit Jelly

• 1/2 cup water

• 1 cup chopped pecans

• 2 bricks 8 oz, cream cheese, softened

• buttery crackers or pretzel chips for serving

• fresh mint to garnish optional

Instructions:

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

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

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

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

5. Remove from heat and stir in pecans.

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

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

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

Cranberry Brie Mini Tarts

Tuesday, November 21, 2023

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

Ingredients: 

• 12 frozen mini phyllo cups

• 6 teaspoons triple cream brie

• 6 teaspoons Cranberry Apple Orange Jelly

Instructions:

1. Preheat oven to 350°F

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

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

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

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

Bacon Brie Crescent Wreath

Monday, November 13, 2023

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

Ingredients:

2 (8-oz ) tubes of Crescent rolls

1/3 c. Cranberry Orange Jelly

12-oz wheel of brie, cut into cubes

1/3 c. Bacon Bourbon Jam

2 eggs, lightly beaten

kosher salt

Freshly ground black pepper

Chopped parsley, for garnish (optional)

Directions:

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

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

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

Sweet & Spicy Cranberry-Onion Hanukkah Brisket

Sunday, November 5, 2023

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

Ingredients:

• 8 oz of Cranberry, Orange, and Apple Preserves 

• 8 oz of Sweet and Spicy Double Onion Marmalade 

• 2 tablespoons plus a pinch of kosher salt, divided 

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

• 1 (7-pound) beef brisket, trimmed 

Directions:

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

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

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

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

Suggested Pairing: Rich, full-bodied Zinfandel.

Cranberry and Apple Stuffed Pork

Saturday, October 28, 2023

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

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

Ingredients:

• 1 small Granny Smith apple, grated

• ½ cup plain panko bread crumbs

• ¼ cup chopped pecans

• ¼ cup sweetened dried cranberries, chopped

• 3 tablespoons Champagne Jelly, divided

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

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

• 1¾ pounds boneless pork loin roast

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

• Kitchen string

Directions:

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

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

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

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

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

To Butterfly Roast:

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

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

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

Paleo Pumpkin Waffles

Friday, October 20, 2023

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

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

Ingredients:

• 12 ounces Raspberries Chipotle Jam

• 1 cup Pumpkin Butter

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

• 1 ½ teaspoons pure vanilla extract

• 6 large eggs, beaten

• 6 tablespoons coconut flour

• 1 teaspoon cream of tartar

• ½ teaspoon baking soda

Directions:

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

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

5-Ingredient Peanut Butter-Strawberry Ice Cream Pie

Thursday, October 5, 2023

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

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

Ingredients:

• 2 cups strawberry ice cream

• ¾ cup smooth peanut butter

• 2 ½ cups crispy rice cereal

• 6 strawberries, hulled and quartered or sliced

• 1 cup Strawberry Margarita Preserves 

Directions:

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

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

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

Mini Black-Bottom Cheesecakes

Wednesday, September 20, 2023

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

Ingredients:

• Vegetable oil spray

• 24 plain chocolate wafer cookies, preferably Nabisco

• 3 tablespoons unsalted butter, melted

• 8 ounces cream cheese, at room temperature

• ¼ cup sugar

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

• 2 large eggs

• 2 teaspoons pure vanilla extract

• ¼ cup Raspberry Chipotle Jam, warmed

Directions:

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

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

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

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

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

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

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

Suggested Pairing: A lightly sweet Champagne.

Runny Strawberry Pound Cake

Tuesday, September 12, 2023

Ingredients:

• Ingredients:

• 8.8 oz / 250 g unsalted butter, room temperature

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

• 5 eggs, large, room temperature

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

• 1 tsp baking powder

• ½ tea salt

• 1 tbsp pure vanilla extract

• Strawberry Margarita Preserves

Directions:

1. Preheat your oven to 350 F

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

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

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

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

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

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

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

9. Add the Strawberry Margarita Preserves.

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

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

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

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

Blackberry Icebox Cake

Monday, September 4, 2023

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

Ingredients:

• One 16-ounce frozen pound cake, thawed

• 1 tablespoon salted butter

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

• 3 tablespoons blackberry jam 

• Zest of 1 lemon plus juice of 1/2

• 1 1/2 cups heavy cream 

• 2 tablespoons powdered sugar 

• Fresh mint sprigs, for garnish 

Directions:

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

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

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

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

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

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

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

Jam Shortbread

Sunday, August 27, 2023

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

Ingredients:

• 1 ½ cups all-purpose flour

• 1/3 cup sugar

• Pinch of salt

• 10 tablespoons unsalted butter, at room temperature

• 6 tablespoons of preserves (any flavor)

Directions:

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

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

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

Jam Galettes

Saturday, August 19, 2023

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

Ingredients:

• Pie 

• Dough 

• Jam 

• Egg 

• Almonds

Directions:

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

Jam Pockets

Friday, August 11, 2023

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

Ingredients:

• Pizza dough

• Cream Cheese

• Jam

• Egg

• Sugar

Directions:

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

Cherry & Nutella Stuffed Hawaiian Roll French Toast

Thursday, August 3, 2023

Total: 30 min, Yield: 6 servings

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

Ingredients:

• ¼ cup whole milk

• 1 teaspoon ground cinnamon

• 1 teaspoon pure vanilla extract

• ¼ teaspoon kosher salt

• 4 large eggs

• 12 Hawaiian rolls

• About ¾ cup Cherry Scotch Bonnet Jelly,

• 2 tablespoons unsalted butter

• ¼ cup chocolate-hazelnut spread, such as Nutella

• 1 teaspoon confectioners’ sugar

Directions:

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

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

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

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

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

Why is sugar needed to make preserves?

Wednesday, July 26, 2023

~1 minute reading time

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

Bacon, Cheese, and Chive Buns

Tuesday, July 18, 2023

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

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

Ingredients:

Dough:

• ½ cup whole milk

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

• 2 tablespoons sugar

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

• 1 large egg yolk

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

• 1 teaspoon kosher salt

Filling:

• 5 oz of Bourbon Bacon Jam

• 2 tablespoons all-purpose flour

• ¾ cup milk

• 1 large egg yolk

• 1 cup shredded Cheddar

• 2 tablespoons chopped fresh chives

• Kosher salt and freshly ground black pepper

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

Topping:

• 4 tablespoons unsalted butter, at room temperature

• 2 tablespoons chopped fresh chives

• 2 tablespoons grated Parmesan

Directions:

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

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

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

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

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

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

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

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

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

Pineapple-Berry Dehydrator Fruit Leather

Monday, July 10, 2023

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

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

Ingredients:

• 1 cup raspberries

• 1 cup strawberries, hulled

• 1 cup Maple Bourbon Apple Butter

• 1 cup 1-inch cubes of fresh pineapple

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

Directions:

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

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

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

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

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

Peach Bánh Mì

Sunday, July 2, 2023

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

Serving Size: 4 sandwiches

Ingredients:

• 1 lb pork tenderloin

• 6 Tbsp hoisin sauce

• 6 Tbsp rice wine vinegar, divided

• 1 medium carrot, thinly sliced

• 1 medium radish, thinly sliced

• 1 tsp Kosher salt

• 2 Tbsp olive oil

• Fresh baguette, sliced in half lengthwise

• Mayonnaise

• Fresh cilantro

• 6 Tbsp Peach Preserves

Directions:

1. Slice raw tenderloin as thinly as possible

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

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

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

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

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

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

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

Carolina Gold BBQ Sauce

Saturday, June 24, 2023

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

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

Ingredients:

• 1 cup yellow mustard

• 2 tablespoons honey

• ¼ cup brown sugar

• ¼ cup apple cider vinegar

• ½ teaspoon fresh cracked pepper

• 1 tablespoon Worcestershire sauce

• 2 tablespoons Garlic Jelly

• 2 tablespoons Sweet & Spicy Double Onion Marmalade

• pinch of salt

• 2 tablespoons Habanero Jelly (optional)

Directions:

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

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

Watermelon Salad with Mint and Lime

Friday, June 16, 2023

Total Time: 30 mins, Yield: 8

Ingredients:

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

• ¼ cup fresh lime juice

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

• Pinch of cayenne pepper

• ½ cup mint leaves, torn

• Salt

• Optional splashes of rum

Directions:

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

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

Grilled Lemon Pound Cake with Peaches & Cream

Thursday, June 8, 2023

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

Ingredients: 

• 2 cups cake flour

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

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2 sticks unsalted butter, at room temperature

• 2 cups sugar

• 6 large eggs, at room temperature

• ¼ cup whole milk

• ¼ cup fresh lemon juice

• 1 teaspoon pure vanilla extract

• ¼ cup Peach Preserves

• Vegetable oil, for brushing

• 4 large peaches, sliced into ½-inch wedges

• Lightly sweetened whipped cream

Directions:

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

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

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

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

Icy Lemon-Ginger Vodka Cocktails

Wednesday, May 31, 2023

Total Time: 20 mins, Yield: 8 drinks 

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

Ingredients: 

• ½ cup of Ginger Zucchini Marmalade

• 2 cups water

• Finely grated zest of 1 lemon

• 1 cup fresh lemon juice

• 8 cups crushed ice

• 2 cups vodka

• 8 mint sprigs, for garnish

Directions:

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

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

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

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: 

1. 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. 

2. 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. 

3. 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. 

4. 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.) 

5. 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. 

6. 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. 

7. 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. 

8. 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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. 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.

12. 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.

13. 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:

1. 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. 

2. Sprinkle the ribs generously with salt and pepper; place them in a 6-quart slow cooker. Pour the Root BeerJelly over the top. 

3. Cover and cook on low for 5 hours, or on high for 3 hours. 

4. Remove ribs from the slow cooker, setting them aside on a plate. Discard liquid from the slow cooker. 

5. 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. 

6. 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: 

1. 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. 

2. 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. 

3. 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. 

4. 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: 

1. 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. 

2. 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. 

3. 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. 

4. 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. 

5. 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:

1. 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.

2. 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. 

3. Baste the ham with the jelly mixture. Continue baking it uncovered for 30 minutes.

4. 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.

5. 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: 

1. 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.) 

2. 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. 

3. Preheat oven to 375°F with racks in middle and lower third positions. Line 2 rimmed baking sheets with parchment paper. 

4. 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. 

5. 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.) 

6. 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 

1. 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. 

2. 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: 

1. 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. 

2. 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. 

3. 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. 

4. 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. 

5. 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.) 

6. 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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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:

1. 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.

2. 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.

3. 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.

4. 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:

1. In a large bowl, beat cream cheese until softened.

2. Mix in Greek yogurt and sweetened condensed milk until combined.

3. Fold in whipped topping just until combined.

4. Spread into a dish.

5. Top with the Scotch Bonnet Cherry Jelly.

6. Chill until ready to serve.

7. 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:

1. 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.

2. 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.

3. 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

1. 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. 

2. Meanwhile, preheat the oven to 375°. Line 2 baking sheets with parchment or silicone baking mats. Freeze baking sheets for 15 minutes. 

3. 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.

4. 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:

1. 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.

2. 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.

3. 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.

4. Bake at 375° until set, 8-10 minutes. Remove to wire racks to cool.

5. 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:

1. 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.

2. 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.

3. For frosting, combine chocolate, confectioners' sugar, and butter. Spread on tops of cookies. Decorate with slivered almonds if desired.