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.

Marmalade Thumbprint Cookies

Sunday, January 15, 2023

Time: About 1 hour

INGREDIENTS: 

-1/2 lb unsalted butter, 2 sticks

-2/3 cup granulated sugar

-2 large egg yolks

-The seeds from 1 vanilla bean, or 1 tsp vanilla extract

-2 cups all-purpose flour

-1/2 cup Orange Cinnamon Marmalade

-2/3 cup confectioners sugar

-milk or cream to thin

INSTRUCTIONS:

1. Cream the butter & the sugar together until fluffy.

2. Beat in the egg yolks, one at a time, & the vanilla bean seeds. Scrape down the sides of the bowl to get everything well incorporated.

3. Blend in the flour, slowly, & mix until the dough comes together.

4. Wrap the dough well & refrigerate for 30 minutes.

5. Preheat the oven to 375F

6. Use a small scoop to portion out tablespoon-sized balls of dough & roll them into balls. Place on an ungreased baking sheet.

7. Press an indent in the center of each ball of dough with the back of a 1/4-inch teaspoon. Fill the indents with 1/2 tsp of Orange Cinnamon Marmalade. It's ok to mound the Orange Cinnamon Marmalade a bit.

8. Bake for about 8 minutes until the cookies are set, but not browned.

9. Let them cool for 5 minutes in the pan, & then remove them to a rack to cool completely.

10. Whisk the sugar with enough milk or cream to make a glaze & drizzle over the cooled cookies.

Risalamande - Danish Rice Pudding

Saturday, January 7, 2023

Total Time: 1 hour 30 minutes, Servings: 8 

The tradition is to serve all of the rice pudding and whoever gets the whole almond wins a prize. If you're the one who finds the almond you're supposed to tuck it in your cheek or hide it so no one knows it's been found. That way everyone is forced to eat all the rice pudding in the entire house thinking the almond might still be available to be found.

Ingredients:

• 1 cup white rice (long grain or arborio)

• 6 cups whole milk

• ¼  cup sugar

• 1 pinch salt

• 1 cup almonds (chopped, blanched)

• 1 almond (whole)

• 1.5 cups whipping cream

• 2 tablespoon sugar

• 1 bean vanilla

• Scotch Bonnet Cherry Jelly

Instructions:

1. Add rice, milk, sugar, and a pinch of salt to the pot and heat until small bubbles start to form around the edge of the pot. Stir occasionally.

2. Once bubbles form, cover the pot with a lid and simmer for about 1 hour until the rice is soft. 

3. Remove from heat and add in chopped almonds and 1 whole almond. Allow it to cool.

4. Whip 1.5 cups of whipping cream. Once it starts to thicken, add the sugar.

5. Once whipped, gently stir in the seeds from one whole vanilla bean.

6. Gently fold the whipped cream into the rice pudding. Serve in bowls or cups, topped with the warm Scotch Bonnet Cherry Jelly.

Note: If you simmer your rice and milk mixture too long it'll get very stiff and solid after it has cooled. This is normal, just add a bit of milk to loosen it up if you want, but the whipping cream will do all the loosening you need really. This is all done to taste. If you like a sweeter rice pudding, add more sugar. Ditto for the Scotch Bonnet Cherry Jelly.

Pull Apart Baked Cranberry Brie Bread Bowl

Friday, December 30, 2022

Prep Time: 5 minutes, Cook Time: 20 minutes, Total Time: 25 minutes, Servings: 6 

Ingredients:

• 1 bread boule round loaf of rustic bread

• 1 wheel of brie about 12 ounces, top of rind removed (use triple cream if you can)

• 1/2 cup Cranberry, Orange, and Apple Preserves

• 2 tablespoons fresh thyme leaves

• 2 tablespoons olive oil

• kosher salt

• fresh ground pepper

Instructions:

1. Preheat oven to 350°F.

2. Slice the top quarter off of the bread. Use the brie wheel to measure a circle in the middle of the bread. Use a knife to trace a circle around it, then scoop out the middle of the bread.

3. Cut slices around the edge of the bread about 1.5 inches apart - cut about 3/4 of the way, but not all the way through the bottom. This will create pull-apart pieces for people to pull and dip after the bread is done.

4. Brush the inside of the bread with olive oil. Season with salt and pepper. Sprinkle with half of the thyme. Place the brie wheel in the hollowed-out center. Sprinkle the rest of the thyme over the top. Spoon the Cranberry, Orange, and Apple Preserves over the brie.

5. Replace the top of the bread and bake for about 20 minutes. Be sure to line the baking sheet with foil or parchment paper as some of the brie might ooze out of the bread. If desired, toast the extra bread that you scooped out of the middle for serving. Serve immediately.

Eggnog Panna Cotta with Cranberry Preserves

Thursday, December 22, 2022

PREP TIME: 25 mins, COOK TIME: 10 mins, CHILL TIME: 2 hrs, TOTAL TIME: 2 hrs 35 mins

INGREDIENTS:

• 2 tablespoons of cold water

• 2 1/4 teaspoons 1 packet powdered gelatin

• 2 cups 480ml commercially prepared eggnog

• Cranberry, Orange, and Apple Preserves

• 6 fresh or sugared cranberries for garnish

• 6 fresh rosemary sprigs for garnish

INSTRUCTIONS:

1. For the panna cotta: Place the cold water in a small condiment cup. Sprinkle the gelatin over the water evenly and let stand until the gelatin is absorbed.

2. In a small saucepan, heat the eggnog until hot but not boiling. Remove from heat and add the gelatin to the hot eggnog. Stir until the gelatin is dissolved.

3. Place six 4 oz. dessert glasses on a baking sheet. Pour 1/3 cup of the eggnog mixture into each cup. Transfer the baking sheet with the glasses on it to the refrigerator. Chill for 2 hours.

4. When the panna cotta is firm, spoon the Cranberry, Orange, and Apple Preserves on top until filled to the brim of the glass. Skewer each cranberry completely through from stem to end using a toothpick. Thread rosemary sprigs through each berry. Balance each garnish across the top of each glass.

5. Cover and refrigerate until ready to serve.

Mincemeat, Marzipan, and Apple Bread Wreath

Wednesday, December 14, 2022

Prep Time: 20 minutes, Cook Time: 30 minutes, Rising Time: 2 hours, Serving: 10 people

Ingredients:

Dough:

• 50 g (½ stick) unsalted butter (or a vegan block butter/margarine)

• 150 ml (⅔ cup) full-fat milk (or non-dairy milk)

• 300 g (2 ½ cups) strong white bread flour

• 8 g (2 ½ tsp) fast-acting yeast

• ½ tsp salt

• 50 g (¼ cup) sugar

• 1 large egg (or a flax egg - 1 Tbsp ground flaxseed mixed with 3 Tbsp water)

Filling:

• one 411g jar mincemeat

• 350 g (12 oz) marzipan diced

• 1 cup Toffee Apple Jam

• 2 Tbsp Stone Fruit Jam

• 100 g (1 cup) icing (powdered) sugar sifted

• a drop of milk

Instructions:

1. Heat the milk in a small pan with the butter until melted; remove from the heat and set aside to cool slightly. You should be able to hold your finger in it with no discomfort.

2. Tip the flour into the bowl of a food mixer with the sugar, yeast, and salt, then mix. Lightly beat the egg in a cup. Pour the lukewarm buttery milk into the flour and add the beaten egg. Mix to combine, scraping down the sides as necessary, until a dough is formed. Then knead the dough for 5 minutes with a dough hook in the mixer, on a medium speed until smooth and elastic. Or, mix the ingredients in a bowl by hand, making a well in the center of the flour to pour the egg and buttery milk into, mix, and then bring the dough together with your hands before kneading it for 10 minutes on an un-floured work surface. It should be sticky at first but become smooth as you knead it.

3. Put the dough in a lightly oiled bowl, cover with clingfilm and leave it to rise in a warm place for 1 hour or until it has more or less doubled in size. Alternatively, place the bowl in the fridge and leave it to rise overnight.

4. Turn the risen dough out onto a lightly floured surface. Without knocking it back, roll out the dough into a large rectangle about 33x25cm/13x10in. in size.

5. Spread over the mincemeat evenly then scatter over the diced marzipan and Toffee Apple Jam.

6. Roll the dough up from one of the long edges into a log. Slice the log in half lengthways, exposing the filling. Twist the two halves together then shape them into a circle, pinching the ends together to seal. Transfer onto a baking sheet lined with baking parchment, loosely cover with oiled clingfilm and set aside to rise for about an hour until the dough is puffy and springs back slowly when you press it with a finger.

7. Meanwhile, preheat the oven to 350F/180C/gas mark 4. Bake the bread for about 30-40 minutes until well risen, golden, and cooked through - the internal temperature should reach at least 202F/94C. Cover loosely with tin foil partway through baking if the top starts to color too much.

8. Leave the bread to cool on the tray before serving. While the loaf is cooling, heat the Stone Fruit Jam with a splash of water in a small pan over medium heat until runny, then brush the sieved Stone Fruit Jam all over the warm bread to glaze. Set aside to cool completely.

9. Just before serving, in a bowl mix the icing sugar with enough milk to form a  runny icing and drizzle it all over the wreath.

Cranberry Pepper Jelly Dip

Tuesday, December 6, 2022

Ingredients:

• One regular-sized block of cream cheese softened

• 8 oz Apple Hot Pepper Jelly

• 4 oz Cranberry, Orange, and Apple Preserves

• Crackers and pretzels

Instructions:

1. Spread the cream cheese onto a small serving dish.

2. Mix the Cranberry, Orange, and Apple Preserves and Apple Hot Pepper Jelly together in a bowl.

3. Spoon the cranberry mixture over the cream cheese.

4. Serve with crackers!

25 Grown-Up Versions of Peanut Butter & Jelly

Monday, November 28, 2022

>6 Minutes Reading Time

1. “Adult PB&J: Let’s start off simple by upgrading PB&J’s two main ingredients. Swap the peanut butter out for almond butter, because almonds are all the rage right now & apparently better for you. You could also try sunflower seed butter as another alternative. Then, instead of the usual plain jellies, use Gingered Carrot Cake Marmalade that includes Grand Marnier, because making something more adult usually means adding alcohol to it. Feel free to upgrade your bread to something other than pre-sliced loaves while you’re at it.

2. Banana Bread PB&J: You’ve probably had peanut butter & banana, but substituting banana bread for regular bread is straight-up sorcery. Plus, it allows you to keep jelly in the equation without worrying about the slippery texture pushing out the bananas with every bite. (Clearly, we’ve studied every sort of PB&J-related dilemma. You’re welcome.)

3. Burgerized PB&J: Being an adult means you’re granted special privileges not afforded to kids. You can stay up as late as you want & you’re finally allowed to operate a grill. Because this is America, you should use these freedoms to your advantage by adding peanut butter & jelly to your burger, especially since it easily allows you to add some bacon to the mix. And for the record, being an adult also means you get to make up words like “burgerized.”

4. Crȇpe avec PB&J: If you don’t speak French, “avec” means “with,” & “crȇpe” means “crȇpe.” Now that we’ve got that intensive language lesson out of the way, feel free to start adding PB&J to your crȇpes. It tastes great & makes you feel great. Maybe not physically, especially if you eat several, but emotionally. & saying “crȇpe” will win you some class points that you’ll immediately lose when following it with the words “PB&J.”

5. Deep-Fried PB&J: If your regular PB&J seems too healthy (Fruit? Nuts? What am I, on a diet?) then consider deep-frying the whole thing. Just remember that deep-fried food tastes best fresh, so be sure to eat it right away... but not immediately after removing it from the fryer, of course. Option to include a homemade white chocolate ganache!

6. French Toast PB&J: There’s a lot going on here, but it’s actually a simple procedure when you break it down. (It’s also delicious.) Start by making two slices of French toast. However, before flipping the bread, spread peanut butter on one slice’s grilled side & jelly on the other slice’s grilled side. Sandwich them together & finish cooking the French toast as if it’s a grilled cheese sandwich.

7. Fresh Fruit PB&J: Sometimes you gotta eat healthily. The next time you make a PB&J, add something a little fresher...like fresh fruit! Whether it’s strawberries, raspberries, blueberries, kiwi, or even pomegranate seeds. You might even find that you like it better this way!

8. Grilled PB&J: No fancy ingredients here; just a different way to prepare the classic version of PB&J. Once the sandwich is constructed, lightly butter both sides & simply prepare it exactly as you would for a grilled cheese sandwich.

9. PB&J Bread: If you were intrigued by the banana bread PB&J recipe but are also some kind of banana-hater who thinks that bananas are the Banana Runts of fruit, then this is the recipe for you. On the outside, it looks like plain ol’ bread. But on the inside, it holds a secret stash of PB&J.

10. PB&J Cake: Your parents were right when they told you kids can’t eat cake for breakfast. But now that you’re an adult, go nuts. Besides, a cake is basically bread, right? So you’re not being immature, you’re being innovative.

11. PB&J Club: No, this isn’t a social club for PB&J lovers...unless you’re nominating me as president, in which case I totally accept. (This is so unexpected; I have so many people to thank.) It’s simply a triple-decker PB&J sandwich, because sometimes grown-up versions of foods are just the same foods in grown-up-sized portions. If you want to add bacon to make it more club-like, we won’t stop you. In fact, we insist.

12. PB&J Cups: You don’t see a lot of kids cutting carbs or going vegan, which is why these breadless, animal-less PB&J cups are the perfect snack for adults...even loaf-loving carnivores.

13. PB&J Donuts: Kids eat donuts, but true adults make donuts. & then eat them. & then hide the leftovers so their kids can’t have any.

14. PB&J Fudge: For some reason, kids nowadays don’t seem to enjoy fudge as much as desserts like cookies, chocolate, or other types of candy. Maybe because it’s usually served in small pieces, maybe it’s too rich, or maybe it’s the weird texture that’s not quite hard but not quite soft & sometimes grainy. Regardless of the reasoning, fudge has somehow become more of an adult treat. Or maybe, once again, we just don’t want to share.

15. PB&J Granola: Combines oats, peanut butter, honey, jelly, vanilla, & cinnamon into the perfect snack - & it only takes 20 minutes to make a whole batch. Once it’s done, you can pair your perfect granola with yogurt, or fruit, or chocolate if you’re not into the whole health thing.

16. PB&J Ice Cream Sandwiches: In addition to being a grown-up version of PB&J, these sweet treats are also grown-up versions of ice cream sandwiches. They use peanut butter cookie dough in place of the cookies or cookie crust, & add jelly to the ice cream center. & the best part, compared to other sammies, the ice cream here is much more likely to stick to the dough & not fall out the sides.

17. PB&J Muffins: Muffins are like grown-up cupcakes, so PB&J muffins are like a grown-up version of regular PB&J, right? Either way, we don’t really care, because these are irresistible. I mean, just look at them sitting there all crumbly & so forth. Do you think a kid could handle this without getting it all over their face & the floor? Nope, & you probably can’t either, but it’s okay because no one will yell at you for making a mess.

18. PB&J Pancakes: We told you about cake & we told you about French toast, so you probably expected a PB&J pancake in here somewhere. & seriously, what better brunch food could there be, as these bad boys mix a classic breakfast food with a classic lunch item in a way only an adult could conceive...probably somewhere between mimosas number three & four.

19. PB&J Quesadillas: If you were intrigued by the grilled PB&J but want something a little lighter & healthier, sub out the bread for a whole wheat tortilla. Not only will you consume fewer carbs & less food in general, but you also won’t need to butter it up for grilling. Simply coat your pan with cooking spray & toss on the tortilla.

20. PB&J Smoothies: It’s almost as simple as throwing a PB&J sandwich in a blender. (But not quite, so don’t do that.) Just combine almond butter, peanut butter, strawberries, & a banana; then mix & drink! Feel free to mess around with the amounts to your liking.

21. PB&J Smoothie Cocktails: You’ll need to buy Van Gogh PB&J Vodka for the full effect, & then add milk, ice cream, a banana, raspberries, & some extra peanut butter. Blend well, add toasted peanuts as a garnish, & drink responsibly.

22. PB&J Squares: Foods in bar form are the best way to eat breakfast on the go - just ask anyone who has ended up with a lap full of milk & cereal during their morning commute. A lap full of peanut butter & jelly drippings is just as bad (trust us on this one), which is why these PB&J bars are the perfect morning snack.

23. PB&J Sushi: Don’t worry, there’s no actual seafood in this PB&J sushi. (Unless… No, no, the world isn’t ready for that yet.) Instead, it’s basically a fancier way to serve PB&J - which is perfect for parties! No recipe is needed, as this one is a cinch. Using white, flour tortillas - or crust-less bread flattened with a rolling pin - simply spread on your peanut butter & jelly of choice, cut the tortillas or bread into thin strips, roll it up tightly, & serve.

24. PB&J Toast: Think slathering toast with mashed avocado is the only way to add some flavor & health benefits to regular bread? Then you’ll love switching things up with this PB&J toast made with your choice of nut butter, nectarines, blackberries, & honey. You get vitamins, protein, & carbs, making it a perfect pre-workout meal. Plus, we still think avocado looks like weird alien food, no matter how delicious & healthy it is.

25. PB&J Waffles: Like the grilled version, feel free to prepare your favorite version of the classic PB&J for this one. So what exactly makes it “grown-up” then? Well, how many kids do you see out there operating waffle irons? It takes focus, a good sense of timing, and, in case you didn’t know, waffle irons can get hot as heck. (We’ve had numerous ouchies in the past.) So once your meal has been produced, you can eat it with the proud feeling that you just adulted pretty hard...even if it is just a PB&J sandwich you smashed in a waffle iron.”

Coronation Chicken

Saturday, November 12, 2022

A salad fit for a king! This recipe was inspired by the original, which was made for Queen Elizabeth’s coronation luncheon in 1953. Studded with dried apricots & toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory, & has a hint of spice — & perfect to serve over lettuce or between bread for a satisfying sandwich.

Total: 55 min (includes cooling time) Active: 25 min Yield: 8 cups

Ingredients: 

• 3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)

• Kosher salt

• 1 tablespoon black peppercorns

• 2 bay leaves

• 1 tablespoon extra-virgin olive oil

• 1/2 medium white onion, diced

• 1 tablespoon tomato paste

• 1 tablespoon curry powder

• 1/4 cup red wine

• 2 tablespoons Savory Spiced Mango Conserve

• Juice 1/2 a lemon (about 1 tablespoon)

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1/4 cup chopped dried apricots (about the size of a raisin)

• 1/4 cup toasted sliced almonds

• 1/4 cup cilantro leaves, chopped

Directions: 

1. Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place it in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, for 8 to 10 minutes. Remove the chicken from the poaching liquid and place it on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.

2. Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook’s Note).

3. For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, Savory Spiced Mango Conserve, lemon juice, and remaining bay leaf, and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove the bay leaf.

4. Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.

5. To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.

Cook’s Note: Rather than dispose of the poaching liquid, reuse it! The liquid is a bit thinner than regular broth but still has plenty of flavors. Use it to cook rice or quinoa or to make a delicately flavored soup.

Salt-and-Pepper Sandwich Cookies with Strawberry Margarita Preserves

Friday, November 4, 2022

Active: 1 hr, Total: 1 hr 30 mins, Yield: Makes 18 sandwiches

Ingredients:

• 4 cups all-purpose flour

• 2 tablespoons kosher salt

• 4 teaspoons freshly ground pepper

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 pound (4 sticks) unsalted butter, softened

• 3 cups sugar

• 2 large eggs

• Strawberry Margarita Preserves

Directions:

1. In a large bowl, whisk the flour with the salt, pepper, baking powder,  and baking soda until evenly combined. In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated. Add the dry ingredients and beat at low speed until just combined. 

2. Preheat the oven to 375°. Using a  1 1/2-ounce ice cream scoop or a soup spoon and working in 2 batches, scoop the dough into 11/2-inch balls and arrange at least 3 inches apart on 2 parchment paper-lined baking sheets. Bake the cookies for 12 to 14 minutes, until set at the edges and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.

3. To serve, spread 1 heaping tablespoon of Strawberry Margarita Preserves on one side of half the cookies. Sandwich with the remaining cookies and serve.

Make-Ahead: The salt-and-pepper cookies can be stored in an airtight container for up to 3 days.

Halloween Sugar Cookie Pizza

Thursday, October 27, 2022

Take a page out of Food & Wine Magazine by making their Halloween Sugar Cookie Pizza using our Strawberry Margarita Preserves www.foodandwine.com/recipes/halloween-sugar-cookie-pizza This is a playful riff on the classic margarita pizza, made with a crisp sugar cookie “crust,” Strawberry Margarita Preserves, & marshmallows. This would also be terrific with a peanut butter cookie crust.

Active: 30 mins, Total: 1 hr 10 mins, Yield: 8

Ingredients-

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 1 1/2 cups sugar

• 1 1/2 sticks of unsalted butter, at room temperature

• 1 large egg, at room temperature

• 1/2 teaspoon pure vanilla extract

• 1/2 cup unsweetened coconut flakes

• 1 cup Strawberry Margarita Preserves

• 1 1/2 cups of large marshmallows, some torn into smaller pieces

Directions-

1. In a large bowl, whisk the flour with the baking powder, baking soda, & salt.

2. In the bowl of a stand mixer fitted with the paddle, beat the sugar with the butter at medium speed until light & fluffy, about 2 minutes. Beat in the egg & vanilla until incorporated, about 2 minutes. At low speed, beat in the dry ingredients until the dough just comes together. Gather & pat the dough into a 7-inch disk. Wrap in plastic & refrigerate for 1 hour.

3. Preheat the oven to 375°. Spread the coconut on a pie plate & toast for about 10 minutes, until golden. Let cool. Line an inverted baking sheet or a pizza tray with parchment paper. Transfer the dough to the baking sheet. Bake in the center of the oven for 30 minutes, until golden around the edge. Transfer to a wire rack to cool completely.

4. Meanwhile, preheat the broiler. Spread the Strawberry Margarita Preserves over the cookie crust leaving a 1-inch border around the edge. Arrange the marshmallows over the Strawberry Margarita Preserves. Broil 5 to 6 inches from the heat, until the marshmallows are golden.

5. Scatter the toasted coconut over the pizza, slice it into wedges & serve.

Make-Ahead: The cookie dough can be frozen for up to 1 month.

Strawberry Crème Fraîche Biscuits

Wednesday, October 19, 2022

Active: 35 mins, Total: 1 hr 35 mins, Yield: 12

Ingredients:

BISCUITS:

• 2 1/2 cups all-purpose flour

• 5 tablespoons sugar

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 1 stick plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes

• 1/2 cup crème fraîche

• 1 large egg

• 1/4 cup buttermilk

• 1/4 teaspoon pure vanilla extract

• 1 cup diced strawberries (6 ounces)

WHIPPED Crème Fraîche:

• 3/4 cup crème fraîche

• 1/2 cup heavy cream

• 2 tablespoons sugar

• 1/2 teaspoon pure vanilla extract

• 1/8 teaspoon kosher salt

• 1 cup Strawberry Margarita Preserves

Directions:

1. Make the biscuits: Preheat the oven to 350°. Line 2 rimmed baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar, baking powder, baking soda, and salt. Using a pastry cutter or 2 knives, cut the butter into the dry ingredients until pea-size pieces form. In another medium bowl, whisk the crème fraîche with the egg, buttermilk, and vanilla. Stir the crème fraîche mixture into the dry ingredients until the dough just comes together. Fold in the diced strawberries, being careful not to overmix.

2. Scoop twelve 1/4-cup mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart. Bake the biscuits for about 30 minutes, until browned; shift the pans from top to bottom and front to back halfway through baking. Transfer the biscuits to a rack and let them cool slightly.

3. Make the whipped Crème Fraîche: In a large bowl, using a hand mixer, whip the crème fraîche with the cream, sugar, vanilla, and salt at moderate speed until medium peaks form. Fold in the Strawberry Margarita Preserves until just combined. Serve with the warm biscuits.

Sensational Strawberry Sorbet

Monday, October 3, 2022

Makes almost 3 cups

Ingredients:

• 1lb (4 cups) ripe, flavorful strawberries

• 1/2 cup plus 2 tablespoons of Strawberry Margarita Preserves or Raspberry Chipotle Preserves

• Pinch of salt

• 2 teaspoons fresh lemon juice, or to taste

• 1/2 cup water

Directions:

1. Rinse and hull the berries and put them in a food processor or blender with 1/2 cup of the Strawberry Margarita Preserves and the salt.  Puree until smooth.  Add the lemon juice and water and pulse to mix.  Taste and add the remaining Strawberry Margarita Preserves as necessary for sweetness and adjust the lemon juice and salt if necessary.  The puree should taste a little bit sweeter than you think it should as it loses sweetness once it's frozen.

2. Scrape the mixture into a shallow pan, cover, and freeze until hard, 3 to 4 hours.

3. Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces.  Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color.  It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed.  If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften in the microwave on the defrost setting, a few seconds at a time. 

7 Jarcuterie Ideas

Sunday, September 25, 2022

1. The JALAPEÑO POPPER Platter

For those who like it hot. It’s no surprise this appetizer is a timeless favorite: Cream cheese is just the cool, rich match for spicy jalapeños. https://www.jpsdelights.com/blog-posts/recipes-ideas#h.p_khFBVgrg5c0h 

INSTRUCTIONS:

1. Make some of our Jalapeno Poppers 3 Ways.  

2. Fry a few slices of bacon. While they cook, combine cream cheese, shredded cheddar, and diced jalapeño in a bowl. Stir until evenly combined. Pat the bacon slices dry and crumble them. Take a small spoonful of the cream cheese mixture, wet your (washed!) hands with a bit of water, and roll it into a small ball. Roll the ball in the bacon bits and stick them with toothpicks, repeating until you’ve used all the cream cheese.

3. Take your board and add the Jalapeno Poppers and a layer of jalapeño kettle-cooked potato chips.  Fill the rest of the board with seeded crackers, cubed cheddar cheese, and cream cheese balls.

2. The ITALIAN DELI Platter in a Jar

When it comes to cheese boards, prosciutto is the best for a reason. It’s sweet, salty, and goes beautifully with soft and hard cheeses alike. Here, we pair it with Italian cheeses and other antipasto favorites.

INSTRUCTIONS:

Slice provolone and pecorino Romano however you’d like (cubes, slices, triangles—you name it). Take a few slices of prosciutto and roll each one into a cylinder-like shape so it can stand up straight in the jar. Skewer pepperoncini and roasted red peppers on toothpicks. Fill the bottom of the jar with pieces of crusty Italian bread (or prop a piece on the rim of the jar). Fill in the rest of the jar with the skewered ingredients and cheese.

3. The TACO TUESDAY Platter

If you really want to wow your guests, look no further than this Mexican-inspired number that boasts tiny versions of your favorite handhelds. Fair warning: You just might want to make a double batch, because odds are everyone will want seconds.

INSTRUCTIONS:

Start by making or buying a batch of mini empanadas. While they bake, fill the try with tortilla chips. Then, take either a cut piece of a full-size corncob or a few baby corn cobs and grill them. (You can also just lightly brown them in a grill pan or skillet on the stove.) Roll them in queso fresco crumbles and top them with cilantro, spices like chile powder or Tajín, and a spritz of lime, and skewer them to create a mini elote. Top the tortilla chips with fresh pico de gallo, guacamole, and queso fresco. Finally, prop the empanada and corn skewers up in the jar.

4. The PIZZA NIGHT Platter in a Jar

Your kids will be psyched to see their favorite dinner’s latest glow-up. Think of this as a deconstructed pizza in a jar, plus a few bonus snacks.

INSTRUCTIONS:

Place a small cup of warm marinara or pesto at the bottom of each jar for dipping. Make or buy a few mini garlic knots and skewer them. Make a few bocconcini (aka fresh pearl mozzarella) skewers as well. Stand the skewers up in the jar alongside mozzarella cheese sticks, pepperoni sticks and thin, crispy breadsticks.

5. The GREEK Platter in a Jar

Dress Feta up with other Mediterranean favorites for a charcuterie that doubles as dinner.

INSTRUCTIONS:

Fill a small cup with tzatziki and place it at the bottom of the jar for dipping. Make a batch of Greek lemon chicken or gyro meat skewers. Slice a slab of feta, as well as some thin, long cucumber sticks. Stand the skewers, cheese and cucumber up vertically in the jar, along with pitted kalamata olives stacked on toothpicks. Toast some pita points, spread them with hummus and nestle them in the jar, or cut a slit in each and stick them on the jar’s rim.

6. The BRUNCH Platter

Psst: We know what you’re cooking Sunday morning. This recipe calls on a handful of breakfast essentials and assembles them in a fun way that’s impressive enough to serve to company. (Pro tip: Keep the cooked waffles/French toast sticks and scrambled eggs on a baking sheet in a 200-degree oven until you’re ready to assemble and serve, so they don’t get cold.)

INSTRUCTIONS:

Whip up a batch of French toast sticks or cinnamon-sugar waffle quarters (or buy the premade, frozen kind—we won’t tell!). Stand them up in the jar, with or without skewers. Make scrambled eggs with shredded cheddar and put a layer on the board. Fry a few slices of bacon; while they cook, assemble fruit kebabs with produce of your choice. Lay the bacon alongside the fruit. If you’re feeling extra, finish it off with a mini biscuit spread with preserves.

7. The CANDY LAND Platter in a Jar

Our favorite thing about jarcuterie is that cheese and meat don’t need to be included. You can go ham with just about any ingredients you can think of, from a pancake board to chocolate charcuterie. This dessert alternative is all about sweets. Might we suggest whipping these up before an epic movie marathon?

INSTRUCTIONS:

Add a layer of yogurt or chocolate-covered pretzels to the bottom of the jar. Next, add a layer of chocolate truffles or fun-sized chocolates. Cut up a few Rice Krispie Treats (feel free to use shaped cookie-cutters instead of just slicing them) and skewer them. Fold up a few Sour Strips or gummies and stick a skewer through them. Position all the skewers in the jar and fill the rest of the space with rock candy and lollipops.

Strawberry Amaranth Porridge with Cardamom

Saturday, September 17, 2022

Total: 20 mins, Yield: 2 to 4

Ingredients:

• 1 cup amaranth—soaked overnight, rinsed, and drained through a very fine mesh

• 2 cups unsweetened almond or coconut milk

• 2 tablespoons coconut sugar

• ½ vanilla bean, split open, seeds scraped

• ½ teaspoon freshly ground cardamom, from about 3 to 4 pods

• ½ teaspoon salt

• ½ teaspoon cinnamon (optional)

• 1/8 teaspoon nutmeg (optional)

• 1 cup Strawberry Margarita Preserves

Directions:

1. Combine all of the ingredients for the porridge, except Strawberry Margarita Preserves, (vanilla pod included) in a medium saucepan. Bring to a boil, lower the heat, and simmer, covered, for 15 minutes.

2. Warm the Strawberry Margarita Preserves.

3. Mix the porridge and Strawberry Margarita Preserves together. Add a few splashes of coconut milk if desired and sprinkle with poppy seeds.

Strawberry-Mango Paletas

Friday, September 9, 2022

Active: 30 mins, Total: 5 hrs 30 mins, Yield: 8 ice pops

Ingredients:

• 1 1/4 cups Strawberry Margarita Preserves

• 1/2 cup Strawberry nectar juice

• 2 cups Mango Jam

• 1 cup mango nectar juice

Directions:

1. Blend 1 1/4 cups Strawberry Margarita Preserves with 1/2 cup Strawberry nectar juice.  Then blend 1 1/4 cups Mango Jam with 1/2 cup mango nectar juice.

2. Spoon 2 tablespoons of the mango puree into the bottom of eight 3-ounce ice pop molds. Add 2 tablespoons of the strawberry puree to each mold, then top with the remaining mango puree, leaving 1/2 inch between the filling and the top of the mold. Using a small knife, gently swirl the mango and strawberry layers together. Insert wooden ice pop sticks and freeze until solid, at least 4 hours, and preferably overnight. Dip the molds in hot water for a few seconds, then unmold the paletas and serve right away.

Make-Ahead: The paletas can be covered and frozen in a single layer for up to 1 week.

Pink Grapefruit, Sparkling Wine, & Basil Granita

Thursday, September 1, 2022

Serves 4-6

Ingredients:

• 300ml caster sugar

• 250ml pink grapefruit juice

• 250ml sparkling pink wine

• 2 tbsp Three Fruit Marmalade

• a few basil leaves and extra to garnish

Recipe:

1. Combine the Three Fruit Marmalade, sugar, and water in a saucepan with a few fresh basil leaves. Bring up to heat to allow the sugar to dissolve and simmer for a few minutes. Remove the basil leaves and set them aside to cool.

2. Once cool, pour into a shallow container along with the grapefruit juice and sparkling wine.

3. Place the dish on a flat surface in the freezer. Freeze for 1.5 hours, then scrape the granita with a fork and place it back in the freezer. Repeat this process a couple of times, bringing the ice in towards the center of the dish, until it has a granular texture. Serve with a sprig of basil to garnish.

Stilton Sirloin Burgers with Sweet & Spicy Double Onion Marmalade

Wednesday, August 24, 2022

Total: 50 mins, Yield: 8 mini burgers

Ingredients:

• Kosher salt

• Freshly ground pepper

• 2 pounds ground sirloin

• 4 ounces Stilton cheese, cut into 8 slices

• 8 mini brioche or kaiser rolls, split

• 8 Boston lettuce leaves, for serving

• Sweet & Spicy Double Onion Marmalade

Directions:

Light a grill. Generously season the sirloin with salt and pepper. Mix gently, then shape into eight 1-inch-thick patties; season again with salt and pepper. Grill the burgers, turning once until charred on the outside and pink within, about 3 minutes per side. Just before the burgers are done, top them with the Stilton. Transfer to a platter. Lightly grill the buns. Set the burgers on the buns. Top with the Sweet & Spicy Double Onion Marmalade and lettuce and serve.

Serve with sweet potato fries and a glass of bourbon.

Strawberry Tamales

Tuesday, August 16, 2022

Active: 45 mins, Total: 2 hrs 45 mins, Yield: 8

Ingredients:

• 1/2 cup evaporated cane sugar

• 8 large dried cornhusks

• Boiling water

• 1 3/4 cup Bob’s Red Mill masa harina

• 2 sticks of unsalted butter, preferably cultured, at room temperature

• 2 teaspoons baking powder

• 1/2 teaspoon kosher salt

• 1 vanilla bean—split lengthwise, seeds scraped and reserved, pod reserved for later use

• 1 cup Strawberry Margarita Preserves

• Eight 10-inch squares of thin sandwich paper, moistened

• Vanilla ice cream or whipped cream with lime zest, for serving

Directions:

1. In a large bowl, cover the dried cornhusks with enough boiling water to completely submerge them; weigh them down with a plate. Cover and let stand for 15 minutes. Drain well and pat dry with paper towels.

2. In a medium bowl, combine the masa harina with 1 cup plus 2 tablespoons of water and mix until a dough forms.

3. In the bowl of a stand mixer fitted with the paddle, beat the butter with 1/2 cup of sugar at medium-high speed until whipped and smooth, about 3 minutes. Beat in the baking powder, salt, and vanilla seeds. Scrape the butter mixture into a bowl.

4. Add the masa dough to the bowl of the stand mixer and beat until light and fluffy, about 3 minutes. Beat in Strawberry Margarita Preserves, 1/3 cup at a time, and scrape down the bowl, until incorporated. Beat in the whipped butter in 3 additions, scraping down the bowl, until smooth. Refrigerate for 30 minutes.

5. Lay 1 cornhusk smooth side up on a work surface and spoon 1/2 cup of the tamale dough in the center. Roll the husk around the dough to make a compact cylinder, folding in the sides as you roll. Tie the tamale with kitchen string and wrap it tightly in a sheet of sandwich paper. Repeat to form 7 more tamales.

6. Arrange the tamales in a steamer set over a pot of simmering water. Cover and steam until firm, 90 minutes. Let rest for 15 minutes before serving. Serve warm or at room temperature with Strawberry Margarita Preserves and ice cream or whipped cream.

Make-Ahead: The uncooked tamales can be frozen for 2 weeks; steam from frozen. The cooked tamales can be refrigerated for 2 days and rewarmed to serve.

Michelada Gingembre

Monday, August 8, 2022

Makes 1 Drink

Ingredients:

• Ice

• 6 ounces chilled Sprite

• 1-ounce fresh lemon juice

• 1-ounce Simple Syrup

• 3/4 ounce fresh ginger juice (grated from a 2-inch piece of fresh ginger and pressed through a fine strainer)

• Dash of jalapeño hot sauce

• 1/8 teaspoon of Habanero Jelly

• 1 teaspoon of Meyer Lemon and Vanilla Marmalade

• 1 teaspoon of Mountain Dew Jelly

• 12 ounces chilled IPA-style beer

• Pinch of sea salt

Directions: 

Fill a chilled pint glass halfway with ice.  Add the Sprite, lemon juice, Simple Syrup, ginger juice, hot sauce, Habanero Jelly, Meyer Lemon and Vanilla Marmalade, and Mountain Dew Jelly; stir well.  Add enough beer to fill the glass; top with the salt.  As you finish the drink, continue to pour

Frozen Strawberries-and-Cream Pops

Sunday, July 31, 2022

Active: 15 mins, Total: 6 hrs 35 mins, Yield: 10

Ingredients:

• 2/3 cup Strawberry Margarita Preserves

• 1 cup whole milk

• 1/2 cup plus 1 tablespoon crème fraîche

• 1/2 cup heavy cream

• 1/4 cup honey

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon kosher salt

Directions:

Process milk, crème fraîche, heavy cream, honey, vanilla, and salt in a blender on medium-high speed until fully combined, about 30 seconds.

Divide Strawberry Margarita Preserves evenly among 10 (3-ounce) ice pop molds (about 1 tablespoon per mold). Divide cream mixture evenly among molds; stir gently to combine. Insert ice-pop sticks or food-safe craft sticks, and freeze until firm, about 6 hours or up to overnight.

Raspberry & Cherry Chipotle BBQ Baby Back Ribs

Saturday, July 23, 2022

Total Time 7:20 - Prep 0:20 / Cook 7:00, 4 Servings

INGREDIENTS: 

Ribs

• 4 slabs of pork baby back ribs (Baby back ribs from the rib bones of the pig closest to the loin. One rack [10 to 13 ribs] weighs about 3 to 4 pounds and should feed 2 to 3 people.)

• 20 pounds of hickory or competition blend wood pellets

Dry Rub

• 1/2 cup brown sugar

• 1/2 cup paprika

• 1/4 cup kosher salt

• 2 tablespoons garlic powder

• 1 tablespoon chili powder

• 1 tablespoon black pepper

• 1 teaspoon ground mustard

Raspberry and Cherry Chipotle BBQ Sauce

• 1 cup ketchup

• 3/4 cup dark brown sugar

• 1/3 cup white vinegar

• 1/3 cup Raspberry Chipotle Jam

• 1/3 cup Cherry Scotch Bonnet Jelly

• 3 tablespoons Worcestershire sauce

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon salt

• 1 teaspoon black pepper

PREPARATION:

1. Fill the hopper with wood pellets. Preheat your pellet grill to 200°F.

2. Insert a butter knife between the membrane and one of the rib bones. Grab the membrane with a paper towel and pull to remove it completely.

3. In a medium-size bowl, combine brown sugar, paprika, salt, garlic powder, chili powder, pepper, and ground mustard. Season the ribs on both sides with the dry rub mixture.

4. Place the ribs in your pellet grill and cook for 3 hours at 200°F.

5. Remove ribs and wrap them in aluminum foil or butcher paper.

6. Increase grill temperature to 225°F. Place ribs back into the grill and cook for another 2 hours.

7. In a medium saucepan, combine ketchup, brown sugar, vinegar, Raspberry Chipotle Jam, Cherry Scotch Bonnet Jelly, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Simmer for 10 minutes.

8. Remove ribs from the pellet grill, unwrap, and brush with barbecue sauce.

9. Return ribs to grill and cook for another hour.

10. Remove from grill and let rest at room temperature for 20 minutes before serving.

Redhead in Bed

Friday, July 15, 2022

Total: 5 mins, Yield: 5 drinks

Ingredients:

• 2 cups of Strawberry Margarita Preserves

• 1/2 cup plus 2 tablespoons citrus vodka

• 2 cups of Ice

• 1/3 cup chilled Riesling

Directions:

In a blender, combine Strawberry Margarita Preserves, vodka, ice, and puree.  Fill 5 collins glasses halfway with ice. Pour the cocktail into the glasses, top each with about 1 tablespoon of Riesling and serve.

Grilled Edible Cheeseboard

Thursday, July 8, 2022

Total: 1 hr 30 min, Active: 30 min, Yield: 6 to 8 servings

Ingredients:

• 2 tablespoons olive oil, plus more for drizzling

• 1 cup red grapes

• 1/2 cup dried apricots, quartered (about 3 ounces)

• 1/2 cup walnut halves (about 2 ounces)

• 1 sprig of fresh rosemary, broken into little pieces

• 2 pounds refrigerated pizza dough, at room temperature (If you buy two 1-pound balls of pizza dough, knead them together before bringing them to room temperature)

• One 8-ounce wheel brie cheese

• 1/4 cup honey

• 1 cup of your favorite olives (about 5 ounces)

• 1 cup Parmesan chunks or other hard cheese (about 4 ounces)

• 8 ounces sliced cured meats, such as salami, prosciutto, or mortadella, or a combination

• Your favorite preserves

Directions:

1. Make six 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make two 2-inch-wide discs, two 3-inch-wide discs, and two 5-inch-wide discs. Set aside.

2. Spread 2 tablespoons of olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots, walnuts, and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs in the open space inside the grape border, making sure they don’t touch.

3. Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and lay it over the top of the foil discs, grapes, and other ingredients. Cover with plastic wrap and let rise at room temperature until puffy, about 1 hour.

4. Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill. Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10 minutes.

5. Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes, and other ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked and golden all over and the cheese is hot through, about 10 minutes.

6. Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the preserves and honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the cured meat into the remaining large bowls. Put a small spoon in the preserves and honey and a knife by the brie for serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat and cheese or drizzle with preserves or honey.

Grilled Strawberry-Avocado Toasts with Burrata

Wednesday, June 29, 2022

Total: 45 mins, Yield: 4

Ingredients:

• 6 scallions

• 2 cups strawberries, hulled and quartered

• 1 Hass avocado—peeled, pitted, and cut into 1-inch pieces

• 2 tablespoons fresh lemon juice

• 1/4 teaspoon crushed red pepper

• Kosher salt

• Black pepper

• Four 1-inch-thick slices of rustic bread

• Extra-virgin olive oil, for brushing and drizzling

• 1 garlic clove

• 1/2 cup Strawberry Margarita Preserves

• 8 ounces burrata, cut into bite-size pieces

• Balsamic vinegar, for drizzling

• Flaky sea salt and torn basil, for garnish

Directions:

1. Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.

2. In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice, and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.

3. Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove. Top with the Strawberry Margarita Preserves, burrata, and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil; serve.

Spicy Cherry Cordial

Tuesday, June 21, 2022

Active: 30 mins, Total: 1 hr, Yield: 4 cups

Ingredients:

• 2 cups Scotch Bonnet Cherry Jelly

• 2 cups water

• 1 ½ teaspoons cardamom pods, smashed

• 1 ½ teaspoons grated orange zest, plus 1/2 cup fresh juice (from 1 orange), divided

• 2 cinnamon sticks

• 1 (2-inch) piece of fresh ginger, peeled and sliced

Directions:

1. Stir together Scotch Bonnet Cherry Jelly, water, cardamom pods, orange zest, cinnamon sticks, and ginger in a medium saucepan; bring to a boil over medium-high, stirring occasionally. Remove from heat.

2. Set a fine-mesh strainer over a large heatproof bowl. Pour the  Scotch Bonnet Cherry Jelly mixture through the strainer into a bowl. Discard solids. Stir orange juice into strained  Scotch Bonnet Cherry Jelly mixture. Let stand at room temperature, uncovered, until cooled to room temperature, about 30 minutes. To enjoy, pour a ¼-cup serving over an ice-filled cocktail glass and top up with tonic water, or add a splash to a glass of chilled sparkling white wine.

Tips: Cherry cordial may be stored in resealable glass jars in the refrigerator for up to 2 weeks.

Orange Marmalade Martini

Monday, June 13, 2022

2 Servings 

Ingredients

• 100ml London Dry gin

• 30ml Cointreau

• 30ml fresh lemon juice

• 2 tbsp. Orange Whiskey Marmalade

Directions:

1. Add all ingredients to a Boston cocktail shaker.  Shake with ice for 30 seconds.  Strain into martini glasses to serve.

2. Serve with warmed croissants for an indulgent breakfast.

Red, Hot, & Cool Raspberries

Sunday, June 5, 2022

Active: 25 mins, Total: 50 mins, Yield: 4

Ingredients:

• 1 cup Raspberry Chipotle Preserves

• 2/3 cup plain whole-milk Greek yogurt

• 2/3 cup cream cheese, softened

• Fresh mint leaves, for garnish

Directions:

1. Whisk together yogurt and cream cheese in a medium bowl until smooth. Cover and chill until ready to serve.

2. Divide the yogurt mixture among 4 bowls, and top evenly with Raspberry Chipotle Preserves. Garnish with mint leaves, and serve.

Frozen Strawberry Custard with Lemon Curd Swirl

Saturday, May 28, 2022

Active: 1 hr 20 mins, Total: 4 hrs 30 mins, Yield: Makes 2 quarts

Ingredient:

• 1 cup Strawberry Margarita Preserves

• 2 cups heavy cream

• 1 cup whole milk

• 4 large eggs

• 2 teaspoons pure vanilla extract

• Pinch of salt

• 1 cup Lemon Curd

Directions:

1. In a large saucepan, combine the heavy cream and milk and bring just to a simmer. In a large bowl, using a handheld mixer, beat the eggs at medium speed until frothy.  Add the vanilla, salt, and the remaining 3/4 cup of sugar.  Beat at high speed until thick and pale, about 5 minutes.  With the machine on, very gradually whisk in 1 cup of the hot cream mixture, then whisk in the rest.  Scrape the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a rubber spatula, until thickened, about 15 minutes.  (The custard should be thick enough to coat the back of the spatula.)

2. Strain the custard through a fine-mesh sieve into a large stainless-steel bowl set in an ice-water bath.  Let stand, stirring occasionally, until well chilled, about 20 minutes.  Stir in the Strawberry Margarita Preserves, then refrigerate until cold, about 1 hour.

3. In two batches, freeze the custard in an ice cream maker according to the manufacturer's instructions; when the custard is thick but not firm, scrape it into a medium bowl, and using a rubber spatula, gently fold in 1/2 cup of the lemon curd per batch.  Freeze the strawberry custard in airtight containers until firm, about 2 hours.

Make-Ahead: The custard can be frozen for up to 1 week.

Tartiflette

Friday, May 20, 2022

Active: 45 mins, Total: 2 hrs. 5 mins, Yield: 8

Ingredients:

• 4 medium russet potatoes (about 2 1/4 pounds), peeled

• 1 cup of Sweet and Spicy Double Onion Marmalade

• 2 tablespoons kosher salt, divided

• 1 1/2 teaspoons thinly sliced fresh sage

• 1/4 cup crème fraîche

• 1 (1-pound) Fromager d’Affinois round, at room temperature, halved crosswise, rind left on

Directions: 

1. Place potatoes in a large pot, and add water to cover.  Add 2 teaspoons salt, and bring to a boil over high.  Reduce heat to medium-low, and simmer until potatoes are fork-tender, about 20 minutes.  Drain and let potatoes cool for 30 minutes.  Cut potatoes crosswise into 1/4-inch-thick slices, and set aside.

2. Arrange half of the potato slices in an even layer in a 1 1/2-quart oval soufflé dish or 10- x 7- x 1 1/2-inch baking dish.  Sprinkle with 1 1/2 teaspoons of salt.  Top with half of the Sweet and Spicy Double Onion Marmalade.  Layer with remaining potatoes and remaining 1 1/2 teaspoons salt.  Top with remaining Sweet and Spicy Double Onion Marmalade.  Dot casserole with spoonfuls of crème fraîche, and arrange Fromager d’Affinois cheese halves (with rind) on top.  Place soufflé dish on a rimmed baking sheet, and bake in preheated oven until bubbly and lightly browned, 20 to 30 minutes.  Serve immediately.

Suggested Pairing: Dry, powerful Chablis.

Smoked Cherry Bounce

Thursday, May 12, 2022

Active: 35 mins, Total: 2 hrs 40 mins, Yield: 26

Ingredient:

• Cherry wood chunks

• 1 cup fresh Bing cherries (about 4 1/2 ounces), stemmed and pitted

• 2 cups Scotch Bonnet Cherry Jelly

• 1 quart (32 ounces) brandy or rye whiskey

Directions:

1. Prepare smoker with cherry wood chunks according to manufacturer’s instructions, bringing the internal temperature to about 225°F; maintain temperature 15 to 20 minutes. Place 1 cup (about 4 1/2 ounces) of cherries in an even layer in an 8-inch square disposable aluminum pan, and place on smoker grates. Close lid. Smoke cherries, maintaining the temperature inside the smoker around 225°F, until cherries are infused with the desired degree of smoky flavor, 30 minutes to 1 hour and 30 minutes, shaking the pan occasionally.

2. Combine smoked cherries and 2 cups of Scotch Bonnet Cherry Jelly in a large saucepan. Bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until soft. Remove from heat, and let cool for 1 hour.

3. Pour cherry mixture into a large, clean lidded jar, and top with brandy. Screw lid on tightly, and store in a cool, dark place for 3 months.

Notes: Don’t rush this cordial; our testers found it drinkable after 2 months but exponentially smoother after 3 months.

Grilled Short Ribs with Smoky Blackberry Barbecue Sauce

Wednesday, May 4, 2022

Active: 45 mins, Total: 1 hr 30 mins, Yield: 4

Ingredients:

• 1 pound blackberries

• 2 teaspoons sweet pimentón de la Vera (sweet smoked paprika)

• 1 ½ cups of Blackberry Jam

• 3 tablespoons vegetable oil, plus more for brushing

• 1 tablespoon minced garlic

• 1 medium onion, finely chopped, plus 1/4 cup minced

• ¼ cup tomato paste

• ½ cup apple cider vinegar

• ½ cup packed light brown sugar

• ¼ cup soy sauce

• 3 tablespoons seeded and minced chipotles in adobo sauce

• 2 tablespoons Dijon mustard

• 1 teaspoon ground cumin

• Kosher salt

• Pepper

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons finely chopped oregano, plus more for garnish

• 4 ½ pounds flanken-cut beef short ribs (1/3-inch thick)

• Thinly sliced radishes, for garnish

Directions:

1. Light a grill. In a large bowl, toss the blackberries with the pimentón. Spread the berries in a perforated grill pan or in a foil pan with holes poked in it. Grill over moderately high heat, tossing, until the berries just start to burst, 3 to 5 minutes.

2. In a saucepan, heat the 3 tablespoons of vegetable oil. Add the garlic and cook over moderately low heat, stirring, until just golden. Add the chopped onion and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes. Stir in the tomato paste and cook until glossy, about 2 minutes. Add the blackberries, Blackberry Jam, vinegar, brown sugar, soy sauce, chipotles, mustard, and cumin, and bring just to a boil. Simmer over moderately low heat, stirring, until slightly thickened and the berries are very tender, about 20 minutes.

3. Transfer the sauce to a blender and let cool slightly, then puree until smooth. Strain through a fine sieve into a bowl, discarding the solids. Season the sauce with salt and pepper and let cool completely. Spoon 1 cup of the sauce into a bowl and stir in the minced onion, the olive oil, and the 2 tablespoons of oregano. Reserve the remaining sauce for grilled chicken or pork.

4. Light the grill and oil the grate. Season the ribs with salt and pepper and brush with the Blackberry Jam sauce. Grill over high heat, turning once, until nicely charred, 3 minutes. Continue to grill for 2 minutes more, turning and basting with more sauce, until glazed. Garnish the ribs with radishes and chopped oregano; serve hot.

Make-Ahead: The Blackberry Jam sauce can be refrigerated for up to 1 week.

Suggested Pairing: Peppery, blackberry-rich Petite Sirah from California was practically made for sticky barbecue.

Huevos Rancheros with Raspberry Chipotle

Tuesday, April 26, 2022

Serving Size: 1

FOR THE SALSA

• 2 garlic cloves

• 2 tomatoes, chopped

• 1 jalapeño pepper

• 1 small white or yellow onion

• 1 tsp ground cumin

FOR THE HUEVOS

• Flour tortillas

• 1 cup cooked black beans

• 1 Tbsp minced garlic

• Feta or cotija cheese

• 1 large egg

• Olive oil

• ½ avocado and Chopped cilantro to garnish

• Raspberry Chipotle Jam

INSTRUCTIONS

1. MAKING THE SALSA: In a food processor or blender add tomatoes, onions, jalapeño, cumin, and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over blend as it will turn the mix into a paste)

2. Transfer mix into a bowl and stir in Raspberry Chipotle Jam and set aside

3. In a small saucepan, add 2 Tbsp olive oil and minced garlic and stir occasionally on medium heat then add black beans, ¼ cup water, reduce to a low heat, and simmer for 10-15 minutes then set aside

4. Place a sauté or frying pan over high heat, add 1 Tbsp olive oil and cook the tortillas – one at a time – until slightly golden

5. Using the same pan, add a tsp of olive oil or butter, crack in a fresh egg and cook over medium-low heat until egg white is fully opaque and the yolk is golden for a perfect sunnyside up finish

6. To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese and top with the sunnyside egg.

7. For a delicious smokey, spicy finish, drizzle Raspberry Chipotle Jam over your Huevos Rancheros and sprinkle with chopped cilantro

8. Serve immediately and Enjoy!

Pimento Cheeseburgers with Bacon Jam

Monday, April 18, 2022

Total: 45 mins, Yield: 4

A heavenly bacon cheeseburger.  The pimento cheese and sweet Bacon Jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate.

PIMENTO CHEESE:

• 6 ounces sharp cheddar, shredded (1 1/2 cups)

• 1-ounce cream cheese (2 tablespoons), at room temperature

• 1/3 cup mayonnaise

• 1/4 cup drained and chopped jarred pimientos

• 1 small garlic clove, finely grated

• 1 tablespoon Habanero Jelly

• 1/4 teaspoon Worcestershire sauce

• 1/4 teaspoon pepper

BURGERS:

• 1 1/2 pounds ground chuck, preferably 20% fat

• Kosher salt

• Pepper

• 1 tablespoon canola oil

• 4 potato rolls, split and toasted

• Sliced dill pickles and thinly sliced scallions, for serving

• Bacon Jam

Directions:

1. Make the pimento cheese. In a medium bowl, combine all of the ingredients.

2. Make the burgers. Form the beef into four ¾-inch-thick patties and season with salt and pepper. In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface and let rest for 5 minutes.

3. Place a burger on each roll's bottom. Top with some of the pimento cheese, Bacon Jam, sliced pickles, and scallions. Close the burgers and serve.

Oatmeal with Strawberries, Toasted Walnuts, and Skyr

Sunday, April 10, 2022

Total: 15 mins Yield: 2

Ingredients:

• ½ cup walnuts

• 1 ½ cups rolled oats (about 5 ounces)

• 1 ½ cups milk

• 1 ½ cups water

• Pinch of kosher salt

• Strawberry Margarita Preserves

• 6 strawberries, hulled and sliced

• 2 tablespoons skyr (Icelandic yogurt) or Greek yogurt

Directions:

1. Heat a medium saucepan. Add the walnuts and cook over moderately high heat, tossing, until toasted and fragrant, about 2 minutes. Transfer to a cutting board and coarsely chop. Wipe out the saucepan.

2. Combine the oats, milk, water, and salt in the saucepan and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until thickened, 7 to 8 minutes.

3. Spoon the oatmeal into bowls, top with Strawberry Margarita Preserves, and sprinkle with the chopped walnuts. Top with the sliced strawberries and skyr and serve.

Brewsky Sangria 

Saturday, April 2, 2022

Makes 8 drinks

Ingredients:

• 10 ounces of Sirop de Liège

• 1 cup of fresh lemon juice

• Four 12-ounce bottles lager, chilled

• 1 cup triple sec

• Ice

• 2 Bosc pears, sliced, for garnish

Directions:

Slowly pour the beer into a pitcher.  Stir in 1 cup of lemon juice, the triple sec, and the Sirop de Liège.  Fill pint glasses halfway with ice.  Add the sangria and garnish with the Bosc pear slices.

Ham-Jam Sandwiches 

Friday, March 25, 202

~ Total: 10 mins, Yield: 4 to 6

No picnic is complete without these effortless sandwiches from 2007 Best New Chef Gabriel Rucker, the genius behind Portland knockouts Le Pigeon, Canard, and Little Bird Bistro.  Best-quality baguettes get a thick slather of butter and goat cheese, dollops of jewel-toned Blueberry Preserves, and ribbons of salty prosciutto.  Wrap these sandwiches in plastic wrap and stash them in the top of your cooler for a perfect lunch on a sunny Saturday.

Ingredient: 

• 3 ounces goat cheese

• 1/4 cup unsalted butter (2 ounces), softened

• 1 (20-inch) good-quality baguette

• 5 ounces thinly sliced prosciutto

• 1/3 cup Blueberry Preserves mixed with 1 tablespoon of Mulled Red Wine Jelly 

Directions: 

1. Combine cheese and butter in a bowl of a food processor; pulse until smooth. (Goat cheese butter may be covered & set aside at room temperature until ready to assemble sandwiches, up to 2 hours.)

2. Cut the baguette in half lengthwise; spread 1 cut side with goat cheese butter, and top with a layer of prosciutto. Spread the second cut side with the Blueberry Wine Preserves, and place on top of the other half.  Cut the baguette into even pieces, and serve.

Suggested Pairing: Light-bodied cru Beaujolais.

Jerk-Smoked Duck with Peach Barbecue Sauce

Thursday, March 18, 2022

~ Active: 1 hr 30 mins, Total: overnight plus 3 hrs., Yield: 4 to 6

The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves.

Ingredients:

• 1 (5-pound) whole duck, giblets removed

• 1/3 cup Caribbean jerk seasoning (such as McCormick)

• 1 cup Peach Preserves

• 4 medium peaches (21 ounces total), halved and pitted

• 3/4 teaspoon kosher salt, divided

• 1/3 cup yellow mustard

• 1/4 cup honey

• 1/4 cup packed light brown sugar

• 2 tablespoons white vinegar

Directions:

1. Pat duck dry, and place on a cutting board, breast side down. Using kitchen shears, cut down each side of the backbone. Remove and discard backbone (or reserve for stock). Open duck up to expose breastbone; trim and discard excess fat. Using a sharp knife, cut lengthwise through the center of the breastbone. Continue cutting lengthwise to separate duck into 2 halves. Using your fingers, loosen skin from the duck, being careful not to tear the skin. Using a metal or wooden skewer, prick the skin all over at a 45-degree angle, making sure not to pierce meat. Rub both sides of duck halves with jerk seasoning, and place, skin sides up, in a large pan. Chill, uncovered, 8 hours or overnight.

2. Let duck stand at room temperature while preheating the charcoal grill, about 30 minutes. Open vents of grill completely. Fill an 8-inch-square disposable aluminum pan with 1 inch of water. Place the water pan on one side of the bottom grill grate. Light charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, pour onto the empty side of the bottom grate. Place a few pecan or cherry wood chunks on top of hot coals; insert top grate. Cover grill, and adjust the bottom and top vents to bring internal temperature to 225°F to 250°F. Place duck halves, skin sides up, on the grate over the water pan. Cover and smoke, maintaining an internal grill temperature of 225°F to 250°F, 30 minutes.

3. Line 2 sheets of aluminum foil with parchment paper. Transfer each duck half to a prepared foil sheet; wrap foil sheets tightly to seal and create packets. Place duck packets on the grate over the water pan, and continue smoking, covered, at a grill temperature of 225°F to 250°F, until a meat thermometer inserted in thighs and thickest portions of breast registers 135°F, about 45 minutes to 1 hour and 10 minutes. Transfer duck packets to a small insulated bag or cooler, and let rest for 30 minutes.

4. While the duck rests, light a charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, remove the top grate of the grill, and pour briquettes over the remaining coals on the bottom grate. Replace top grill grate. Open bottom vent completely to increase internal grill temperature to medium (350°F to 400°F) with the lid removed.

5. Unwrap duck, and discard foil packets. Place duck halves, skin sides down, over the side of the grill with coals. Grill, uncovered, turning often, until the skin is browned and crispy and a meat thermometer inserted in thighs and thickest parts of breast registers 155°F, about 10 minutes. Remove duck halves from the grill, and let rest for 10 minutes

6. Season cut sides of peach halves with 1/4 teaspoon salt. Place peaches, cut sides down, on oiled grill grates over the side with coals, and grill, uncovered, until charred and softened, 4 to 8 minutes.

7. In a blender add Peach Preserves, mustard, honey, brown sugar, vinegar, and remaining 1/2 teaspoon salt. Process until smooth, about 20 seconds. Serve duck with peach barbecue sauce and grilled peach halves.

Suggested Pairing: Smoky, savory Rioja.

Peach & Rosemary Fizz with Peach & Prosecco Preserve

Wednesday, March 9, 2022

Makes 2

Ingredients

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

• 50ml rosemary simple syrup

• 2 tbsp Peach Preserves

• Rosemary sprig to garnish

Rosemary Simple Syrup Ingredients

• 125ml water

• 100g sugar

• a few sprigs of rosemary

Directions

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, 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.

Agnolotti Pasta with Oma Cheese & Stone Fruit

Tuesday, March 1. 2022

~ Serving Size: 3-4

FOR THE PASTA

• 1 cup all-purpose flour

• 5 egg yolks

• 2 large eggs

FOR THE PASTA FILLING

• 1 cup Oma cheese

• ½ cup Mascarpone cheese

• 2 Tbsp Arrowroot powder

• Stone Fruit Jam

FOR THE APRICOT WINE SAUCE

• 1 cup white wine

• 7 Tbsp butter

• 2 Tbsp all-purpose flour

• Stone Fruit Jam

INSTRUCTIONS

1. FOR PASTA DOUGH: Create a flour mound, place eggs & yolks into a center cavity, whisk while incorporating flour, then knead until smooth. Shape dough into a ball and rest in a cloth-covered bowl at room temperature for 1 hour

2. FOR JAM FILLING: Mix 3/4 jar Stone Fruit Jam with Mascarpone and arrowroot powder, then place jam mixture in a pastry bag

3. FOR PASTA SHEETS: divide the dough into 6 equal pieces & shape it into rectangles. At the largest width setting of the pasta machine, feed a rectangle through, then fold the rectangle's long sides into its center, feed through the machine again, and repeat 5 times until pasta is smooth. Then reduce the width of the pasta sheet by feeding into incrementally smaller width adjustments until reach option number 4- 5

4. FOR PASTA POUCHES: Trim pasta sheets to 24" long. Pipe a line of Stone Fruit Jam filling down the middle of each sheet then add pieces of Oma cheese on top. Dampen pasta edges with water then fold over filling and gently press pasta to seal. Using your index finger and thumb of both hands, gently pinch-filled pasta rectangle into 1-inch pouches, creating a firm seal. Using a fluted pastry wheel cutter, trim the long pasta edge of the rectangle, then cut between each pouch, place on a parchment paper-lined tray, and dry for 15 minutes

5. FOR APRICOT SAUCE: Reduce wine in pan on low heat for 15 minutes. Whisking until smooth, gradually add butter, then flour, remaining Stone Fruit Jam , and season with salt and pepper

6. TO FINISH: Boil pasta pouches for 3 minutes, drain well, plate, dress with a little sauce, and top with a slice of Oma Cheese ~ and Enjoy!

Breakfast Tea Gin Cup

Monday, February 21. 2022

Makes 2

Ingredients:

• 2 Tbsp Plum & Gin Preserves

• 150ml Special Blend Breakfast Tea

• 70ml London Dry style gin

• 50ml fresh lemon juice

• lemon twist to garnish

• ice cubes

Recipe: 

Brew a small pot of tea & then cool down the liquid by adding a handful of ice cubes. Add the tea, gin, lemon juice, & Plum & Gin Preserves to a large ice-filled cocktail shaker. If you have a small shaker, divide the above into two. Strain into ice-filled china teacups or coupe glasses before garnishing with a lemon twist.

British Bubble & Squeak with Tomato Marmalade

Sunday, February 13. 2022

Serving Size: Serves 2

• 2 -3 cups diced or sliced, pre-cooked potatoes and assorted green veggies - cabbage, Brussel sprouts, and peas are especially tasty in this dish

• 1 large egg

• 4 oz of Curried Tomato Marmalade

INSTRUCTIONS:

1. In saute pan, drizzle olive oil and cook all veggies with 2 Tbsp of Curried Tomato Marmalade

2. Squeeze all veggies down with a spatula, flip in the pan, and continue cooking until nice and crispy on both sides - great crispiness is what makes this dish memorably delicious!

3. Remove from heat and plate your Bubble & Squeak

4. In a smaller skillet, cook a sunny-side-up egg and place on top of bubble & Squeak with more Curried Tomato Marmalade

5. Serve hot for a great start to the day ~ and Enjoy

For a delicious crunch, top Bubble & Squeak with slices of Bread & Butter Pickles or Candied Jalapenos

Habanero Jelly & Tofu Stir Fry

Saturday, February 5, 2022

Serving Size: Serves 2

Ingredients:

• 1lb firm tofu, dried

• 1 ¼ cup soy sauce

• 1 tsp non-GMO canola oil

• 2 - 3 ounces scallions, chopped

• 1 - 2 ounces sesame seeds for garnish

• 5 Tbsp Habanero Jelly

Instruction:

1. Preheat oven to 400 F, line sheet tray with parchment paper, & brush with oil

2. Cut tofu into 1' cubes & marinate in 1 cup soy sauce

3. Place tofu on a lined sheet tray & bake for 15 minutes

4. Create sauce by mixing the remaining soy sauce with 5 Tbsp Habanero Jelly & gently warm in a small pan

5. Toss baked tofu in Habanero Jelly sauce

6. Serve over steamed Jasmine rice, garnish with scallions & sesame seeds ~ & Enjoy!

For extra crunch texture & spicy heat, dice Candied Jalapeno & toss it into the Habanero Jelly sauce

Jam Bellini 

Friday, January 28, 2022

Makes 6

Ingredients:

• 150 mls Prosecco, or champagne

• 1 tbsp jam, any flavor you like, we used Strawberry Margarita Preserves

Recipe:

1. Add jam to the bottom of a champagne flute or Champagne Coupe glass.

2. Fill the glass with Prosecco, stir, & serve.

Escargot in Wine

Thursday, January 20, 2022

Ingredients:

• 1 (4 oz.) can escargot, drained

• 1/4 c. Red Wine Jelly or Moscato Jelly

• 1 tbsp. Garlic Jelly

• 1/4 tsp. coarsely ground black pepper

• 1/2 c. butter

• 2 tbsp. fresh parsley, chopped

• 1 tsp. tarragon

• 2 tbsp. chives

Directions:

1. Marinate escargot in the melted Red Wine Jelly, Garlic Jelly, and seasonings - at least 2-3 hours.

2. Place escargot in shells. Spoon in wine mixture. Marinate.

3. Press 1 teaspoon butter (softened) over the opening of the shell. (This seals in the escargot.)

4. Place in baking pan. Bake in 425°F oven for 10-15 minutes until bubbly.

Agnolotti Pasta with Oma, Stone Fruit, & Honey

Wednesday, January 12, 2022

Serving Size: Serves 3-4

FOR THE PASTA

-1 cup all-purpose flour

-5 egg yolks

-2 large eggs

FOR THE PASTA FILLING

-1 cup Oma cheese by Jasper Hill

-½ cup Mascarpone cheese (we used Vermont Creamery)

-2 Tbsp Arrowroot powder

-6 oz of Stone Fruit Jelly

-1 Tbsp Honey

FOR THE STONE FRUIT WINE SAUCE

• 1 cup white wine

• 7 Tbsp butter

• 2 Tbsp all-purpose flour

• 2 oz of Stone Fruit Jelly

• 1 Tbsp Honey

INSTRUCTIONS:

1. FOR PASTA DOUGH: Create flour mound, place eggs & yolks into a center cavity, whisk while incorporating flour, then knead until smooth. Shape dough into a ball and rest in a cloth-covered bowl at room temperature for 1 hour.

2. FOR JAM FILLING: Mix 3/4 jar Stone Fruit Jelly with Mascarpone, arrowroot powder, and honey, then place jam mixture in a pastry bag.

3. FOR PASTA SHEETS: divide the dough into 6 equal pieces & shape it into rectangles. At the largest width setting of the pasta machine, feed a rectangle through, then fold the rectangle's long sides into its center, feed through the machine again, and repeat 5 times until pasta is smooth. Then reduce the width of the pasta sheet by feeding into incrementally smaller width adjustments until reach option number 4- 5.

4. FOR PASTA POUCHES: Trim pasta sheets to 24" long. Pipe a line of Stone Fruit Jelly filling down the middle of each sheet then add pieces of Oma cheese on top. Dampen pasta edges with water then fold over filling and gently press pasta to seal. Using your index finger and thumb of both hands, gently pinch-filled pasta rectangle into 1-inch pouches, creating a firm seal. Using a fluted pastry wheel cutter, trim the long pasta edge of the rectangle, then cut between each pouch, place on a parchment paper-lined tray, and dry for 15 minutes.

5. FOR STONE FRUIT SAUCE: Reduce wine in pan on low heat for 15 minutes. Whisking until smooth, gradually add butter, then flour, remaining Stone Fruit Jelly, and season with salt and pepper.

6. TO FINISH: Boil pasta pouches for 3 minutes, drain well, plate, dress with a little sauce, and top with a slice of Oma Cheese ~ and Enjoy!

Moqueca Brazilian Fish Stew with Spicy Tomato Marmalade

Tuesday, January 4, 2022

Serving Size: Serves 2-3

• 3 Cod or Halibut fillets cut into approx. 6-ounce pieces

• 4 Tomatoes, diced

•  cloves garlic, minced

• 1 Yellow bell pepper, sliced 

• 1 Green bell pepper, sliced

• 9 ounces coconut milk

• Juice ½ lime

• 1 tsp paprika

• Cilantro, chopped

• 2 Tbsp olive oil

• 4 oz Curried Tomato Marmalade

INSTRUCTIONS

1. In a large saucepan, heat olive oil and add minced garlic, stirring for 1 minute. Add diced tomatoes and simmer on low heat for 10 minutes, occasionally stirring

2. Add bell peppers, paprika, coconut milk, and a jar of Curried Tomato Marmalade and stir

3. Lay your fish into the stew liquid, cover, and let it cook for 20 minutes on low heat

4. Add lime juice and salt to taste, stir and garnish with fresh cilantro

Plating tip: place a piece of fish on a plate, add the stew over fish to keep moist, then garnish with 1 tsp Curried Tomato Marmalade accompanied by cilantro or microgreens on top.

Frosty Strawberry-and-Cream Milk Shakes

Monday, December 27, 2021

Yield: 4 shakes

Ingredients:

• 1-pint vanilla ice cream, softened

• 1/2 cup whole milk

• 1 cup Strawberry Margarita  Preserves 

Directions:

In a blender, puree all ingredients until smooth. Pour into 4 glasses. Top the milkshakes with some of the Strawberry Margarita  Preserves and serve.

Juniper-Rubbed Roast Duck with Cherry Jus

Sunday, December 19, 2021

Active: 1 hr 10 mins, Total: 21 hrs 45 mins, Yield: 4

Ingredients

• 1 (5- to 5 1/2-pound) Pekin duck (aka Long Island duck), with giblets and neck

• 2 tablespoons plus 1 teaspoon dark brown sugar, divided

• 2 tablespoons plus 1/2 teaspoon kosher salt, divided

• 1 tablespoon juniper berries, finely crushed

• 1 medium-size yellow onion, quartered

• 1 small carrot, peeled and cut crosswise into 2-inch pieces

• 1 celery stalk, cut crosswise into 2-inch pieces

• 2 teaspoons vegetable oil

• 4 cups cold water, divided

• 4 bunches of fresh thyme, divided

• 2 tablespoons kirsch (cherry brandy)

• 3/4 cup Scotch Bonnet Cherry Jelly

• 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces

Directions

1. Using a sharp knife or poultry shears, cut off the last 2 joints of duck wings; set aside for broth. Trim and discard excess skin around the neck cavity. Remove neck and giblets from cavity; reserve for broth. Reach into the cavity; pull away any fat deposits, and discard. Using a metal or wooden skewer, prick the skin of the duck all over at a 45-degree angle, taking care not to pierce the meat.

2. Stir together 2 tablespoons of brown sugar, 2 tablespoons of salt, and juniper berries in a small bowl. Sprinkle 1 tablespoon brown sugar mixture inside the cavity of the duck, and rub the remaining mixture over the skin. Place duck on a nonreactive wire rack set inside a rimmed baking sheet, and chill, uncovered, 18 to 24 hours.

3. While duck chills, preheat oven to 375°F. Chop reserved wing tips and neck into 2-inch pieces. Place on a rimmed baking sheet with onion, carrot, and celery; add oil and 1/4 teaspoon salt, and toss to coat. Spread in a single layer, and roast in a preheated oven, stirring occasionally, until well browned, about 55 minutes. Add 1 cup cold water to the baking sheet, stirring and scraping up browned bits from the bottom of the pan. Transfer mixture to a large saucepan; add reserved heart and gizzards. (Save liver for another use.) Stir in the remaining 3 cups cold water and 2 thyme sprigs from 1 bunch. Bring mixture just to a simmer over medium-low. Partially cover, and simmer very gently (do not boil) until reduced to 11/2 cups, 1 hour and 30 minutes to 2 hours, skimming and discarding any foam that accumulates on the surface. Pour mixture through a fine wire-mesh strainer over a bowl; discard solids. Chill broth until ready to use.

4. Preheat oven to 250°F with oven racks in lowest and middle positions. Let duck stand at room temperature for 30 minutes. Pour water to a depth of 3/4 inch in a large baking pan, and place on the lowest oven rack. Transfer duck, breast side up, to a roasting rack set inside a deep, aluminum foil-lined roasting pan; insert 2 bunches of thyme into the main cavity. Prick skin all over once again with a skewer to ensure rendering. Place roasting pan on middle oven rack, and roast at 250°F until a meat thermometer inserted in thigh and thickest part of breast registers 145°F, about 1 hour and 30 minutes. (Breast may take longer to register 145°F.) Remove roasting pan; drain and discard cavity juices and drippings in pan. Remove the water pan from the oven, and increase oven temperature to 450°F.

5. Once the oven has preheated to 450°F, return the duck in the drained roasting pan to the middle oven rack. Roast until skin is dark and crisp, about 20 minutes. Meanwhile, skim the fat off the surface of chilled duck broth, and discard. Transfer skimmed broth to a small saucepan, and bring to a simmer over medium. Stir in the remaining 1 teaspoon brown sugar. Cook until reduced to 1/3 cup, about 20 minutes. Stir in remaining 1/4 teaspoon salt; set aside, and keep warm.

6. Remove the roasting rack with duck from the roasting pan. Drain and discard foil and drippings from the pan; wipe pan clean. Return roasting rack with duck to roasting pan; set on a heatproof surface, and let rest 15 minutes. Remove and discard thyme in the cavity. Quickly run the remaining 2 bunches of thyme under water to dampen; stuff the damp thyme into the cavity.

7. Place kirsch in a heatproof measuring cup with a spout. Heat a small saucepan over medium until warm, about 30 seconds. Remove saucepan from heat, turn off the burner, and pour in kirsch. Using a utility lighter, carefully ignite fumes just above the surface of the kirsch. Slowly and carefully pour the flaming liquid over the duck. Once flames extinguish, transfer duck to a cutting board. Pour residual kirsch from the roasting pan into the reduced broth. Add Scotch Bonnet Cherry Jelly and cook over medium, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Swirl in butter until emulsified. Carve duck, and serve with sauce.

TORTILLA DE PATATAS (SPANISH OMELETTE)

Saturday, December 11, 2021

Serving Size: Serves 6

Ingredients: 

-5 large potatoes, diced into 1” cubes (Yukon Gold or Russet)

-⅓ cup olive oil

-8 large eggs

-4 Tbsp Sweet & Spicy Double Onion Marmalade

INSTRUCTIONS:

1. Bring a skillet to medium heat, add olive oil, potatoes, & stew until softened

2. Strain potatoes into a bowl & save half the oil

3. Beat eggs with 2 Tbsp Sweet & Spicy Double Onion Marmalade, pour over potatoes, season with salt & pepper

4. Add saved oil back to the skillet, add potato mix & - with a spatula - gently shape omelet & cook 5 to 7 minutes

5. Place a flat plate over the skillet, invert - placing omelet on the plate - & then ease back into the skillet to cook another side until golden

6. Remove from skillet, serve with a little extra Sweet & Spicy Double Onion Marmalade on the side ~ & Enjoy!

For a deliciously spicy, textured finish to your tortilla, dice candied Jalapenos & add to potato mix just before cooking

This tortilla is also phenomenal made with our Curried Tomato Marmalade for a light, bright flavor ~ So Good!

Cranberry & Cherry Punch

Friday, December 3, 2021

Serves 4-6

Ingredients

• 150ml vodka

• 200ml cranberry juice

• 200ml cherry juice

• soda water top-up

• 3 tsp Cranberry Orange Jelly

• 3 tsp Scotch Bonnet Cherry Jelly

• fresh mint & orange zest twists to garnish

• ice

Instructions

1. Add the Cranberry Orange Jelly, Scotch Bonnet Cherry Jelly, vodka, cherry juice, & cranberry juice into a large pitcher.

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

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

Eggplant & Pumpkin Seed Bruschetta

Thursday, November 25, 2021 

Ingredients 

• French bread

• Extra virgin olive oil

• Salt & Pepper

• Cream cheese

• Goat cheese- at least 4 oz.

• 2 tea Honey

• Pumpkin seeds

• Eggplant Cinnamon Jam

Directions

1. Mix equal parts of cream & goat cheeses.  Leave the cream cheese on the counter for an hour to get soft.  Add honey & mix.

2. Slice your French bread, coat with EVOO, salt, & pepper. Bake at 350 for 15-20 minutes.

3. Layer on the cheese mixture, Eggplant Cinnamon Jam, and pumpkin seeds

Cranberry Spritz

Wednesday, November 17, 2021

• 1 1/2 ounces gin

• 1 tablespoon of Cranberry Orange Jelly

• 3 ounces of sparkling wine

Combine Cranberry Orange Jelly and gin in a shaker filled with ice and shake until the shaker becomes uncomfortably cold. Strain through a fine-mesh sieve and top with sparkling wine.  Garnish with frozen cranberries if you have any lying around.

Pasta with Pumpkin Brown Butter Sauce

Tuesday, November 9, 2021

Total: 15 mins, Yield: 4

Ingredients:

• 1 pound fresh pasta, or any preferred fresh or dried pasta

• 8 tablespoons unsalted butter

• Pinch crushed red pepper flakes

• 1/4 cup plus 2 tablespoons minced shallots

• 12 sage leaves, roughly chopped

• Kosher salt

• Freshly ground black pepper

• 3/4 cup pumpkin butter

• Freshly grated Parmigiano-Reggiano, for garnish

Directions:

1. In a large, deep skillet of simmering salted water, cook the pasta until al dente. Drain, reserving 1 cup of pasta cooking water.

2. In a small skillet over medium-high heat, melt the butter. Add the crushed red pepper flakes, minced shallots, sage leaves, salt, and pepper. Whisk until butter begins to bubble and brown. Stir in the pumpkin butter, a splash of pasta water, and whisk to combine until saucy. Toss with cooked pasta. Garnish with grated Parmigiano-Reggiano.

Pumpkin Mousse

Monday, November 1, 2021

Total: 10 mins, Yield: 4

Ingredients: 

-1/2 cup pumpkin butter

-1/4 cup crème Fraiche

-1/2 cup heavy whipping cream

Directions:

In a medium bowl, whisk the pumpkin butter into the crème Fraiche. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the pumpkin mixture into the freshly whipped cream until combined. Spoon into ramekins & refrigerate for 30 minutes.

Sour Cherry–Glazed Ribs

Sunday, October 24, 2021

Active: 1 hr, Total: 3 hrs 30 mins, Yield: 4 to 6

Ingredients

• Two 2-pound racks baby back ribs, membrane removed from the underside of each rack

• Kosher salt

• Pepper

• 2 tablespoons extra-virgin olive oil

• 3 small shallots, minced

• 4 garlic cloves, minced

• 2.5 cups of Scotch Bonnet Cherry Jelly 

• 1/2 cup chicken stock

Directions

1. Preheat the oven to 275°. Set a rack on a rimmed baking sheet. Season the ribs with salt and pepper and set the meat side up on the rack. Bake for 1 hour and 30 minutes.

2. Meanwhile, in a medium saucepan, heat the olive oil. Add the shallots and half of the garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add 1.5 cups of  Scotch Bonnet Cherry Jelly and cook until melted. Let the barbecue sauce cool, then season with salt and pepper.

3. In a medium bowl, whisk 1 cup of  Scotch Bonnet Cherry Jelly with the stock and the remaining garlic. Stack four 18-inch-long sheets of heavy-duty foil in 2 piles on a work surface. Set 1 rack of ribs meat side down in the center of each. Fold up the foil to form 4 sides and pour half of the stock mixture on each rack. Wrap the ribs tightly in the foil, then transfer the packets to the rack and bake for 1 hour and 30 minutes, until the ribs are very tender. Remove from the oven and open the packets. Let stand for 5 minutes, then discard the cooking liquid and foil. Return the ribs to the rack meat side up.

4. Increase the oven temperature to 450°. Brush the ribs liberally with the Scotch Bonnet Cherry Jelly barbecue sauce and bake, turning and brushing occasionally with the sauce, for 10 to 12 minutes, until nicely glazed. Let rest for 5 minutes, then cut in between the bones and serve.

Make-Ahead: The barbecue sauce can be refrigerated for up to 3 days.