Recipes & Ideas

Sour Cherry–Glazed Ribs

Sunday, October 24, 2021

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


  • 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


  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.

Spicy Pizza Portuguesa with Eggs, Ham, & Olives

Saturday, October 16, 2021

Serving Size: 12-inch pizza

  • 1 pre-made pizza dough

  • 3 boiled eggs, peeled

  • 7-8 green or black olives

  • ½ white or yellow onion, thinly sliced

  • 8 ounces shredded ham

  • 4-5 cherry tomatoes, sliced in half

  • Fresh mozzarella, sliced

  • Chopped fresh oregano (optional)

  • Apple Hot Pepper Jelly


  1. Preheat oven to 450°F and hold at this temperature for 30 - 40 minutes. If a pizza stone is available, place it on the middle rack and heat with the oven

  2. Place cherry tomatoes on parchment paper-lined sheet tray, roast for 7 minutes then remove from oven and set aside

  3. Stretch pizza dough to approximately 12” on a floured surface

  4. Spread 3-4 Tbsp Apple Hot Pepper Jelly on your dough

  5. Add ham, onion, and olives, then slice hard-boiled eggs into 3-4 slices and place around the pizza

  6. Add cherry tomatoes, fresh mozzarella, and finish with a sprinkle of chopped fresh oregano (optional)

  7. Bake pizza for 15-18 minutes on the middle rack, or stone, of your oven, then slice and Enjoy!

Cheesy French Onion Tartiflette

Friday, October 8, 2021

Serving Size: 4


  • 2.5 lbs Russet potatoes, cut into 1/8 inch thin slices

  • 1 cup whole milk

  • 2 Tbsp unsalted butter

  • 1/3 cup white wine

  • 14 ounces cheese, half aged cheddar, and half-soft cheese

  • 2 Tbsp all-purpose or gluten-free flour

  • Sweet & Spicy Double Onion Marmalade


1. Preheat the oven to 400°F

2. Stack potato slices vertically then spread out horizontally in a casserole dish and drizzle with a dash of olive oil

3. Melt butter in a medium-heat saucepan, add flour, and stir constantly for 2 - 3 minutes to make a roux

4. Add milk and wine to your roux, simmer until thickens, then add 1/4 jar Sweet & Spicy Double Onion Marmalade and melt in cheddar

5. Pour sauce over potatoes, top with soft cheese slices, and finish with dollops of Sweet & Spicy Double Onion Marmalade

6. Cover with foil, bake 1 hour, remove foil, then bake further 40 minutes until potatoes are cooked and golden

7. Garnish with parsley ~ and Enjoy!

We also love Tartiflette with Curried Tomato Marmalade and cheddar, and our Garlic Jelly with a creamy blue ~ So Good!

Almond Rice Pudding with Spicy Cherry Sauce and Caramel Cream

Thursday, September 30, 2021

Active: 50 mins, Total: 2 hrs, Yield: 8


  • 1 cup arborio rice

  • 5 cups whole milk

  • 1 vanilla bean (split lengthwise, seeds scraped and pods reserved)

  • 6 tablespoons sugar

  • Kosher salt

  • 2 cups Scotch Bonnet Cherry Jelly

  • 1 teaspoon cornstarch

  • ¼ cup water (boiling)

  • 2 ¼ cups heavy cream

  • 1 ¼ cups almonds (7 ounces whole blanched)


  1. Bring 1 1/4 cups of water to a boil in a medium saucepan. Add the rice and cook, stirring, for 3 minutes. Stir in the milk and one of the vanilla bean pods and its seeds and bring to a boil. Cover and cook over low heat, stirring occasionally, until the liquid is absorbed and the rice is tender, 35 to 40 minutes. Remove the saucepan from the heat. Immediately stir in 6 tablespoons of the sugar and 2 pinches of salt. Let cool, then discard the vanilla bean pod. Cover the rice pudding and refrigerate overnight.

  2. In a medium saucepan, keep the Scotch Bonnet Cherry Jelly warm.

  3. In another medium saucepan, cook the remaining 1 cup of sugar over moderate heat, stirring, until a golden caramel forms, about 9 minutes; brush down the side of the pan with a wet pastry brush if crystals form. While whisking, slowly and carefully pour the boiling water into the caramel. Remove the pan from the heat and let cool.

  4. In a medium bowl, using a hand mixer, beat 1 1/4 cups of the cream until soft peaks form. Using a spatula, fold the caramel into the whipped cream.

  5. Stir the almonds into the chilled rice pudding. In a medium bowl, using a hand mixer, beat the remaining 1 cup of cream until firm peaks form, about 3 minutes. Fold the cream into the pudding and serve with the Scotch Bonnet Cherry Jelly and caramel sauce.

Make-Ahead: The recipe can be prepared through Step 2 and refrigerated overnight.

Grilled Strawberry-Rhubarb Sangria

Wednesday, September 22, 2021

Total: 30 mins, Yield: 6 to 8


  • 1/2 cup Moscato Wine Jelly

  • 1/2 cup Strawberry Margarita Preserves

  • 1/2 cup light brown sugar

  • 1/2 cup dry white wine, such as Sauvignon Blanc

  • 2 pints strawberries, hulled

  • 1 1/4 cups coarsely chopped rhubarb (2 large stalks), plus six 4-inch grilled stalks for garnish (optional)

  • One 2-inch piece of vanilla bean split lengthwise

  • 1 sprig of lemon verbena or lemon thyme, plus more for garnish

  • 6 wooden skewers, soaked in water

  • One 750-ml bottle Prosecco Brut, chilled

  • Ice


In a small pot, combine the brown sugar and white wine with 1/2 cup of water and bring to a simmer, stirring, until the sugar dissolves. Dice 4 of the strawberries and add them to the syrup along with the chopped rhubarb and the vanilla bean. Simmer until the rhubarb is tender, 4 minutes. Transfer the syrup to a heatproof bowl and add the sprig of lemon verbena. Let cool, then refrigerate until cooled completely, about 45 minutes. Strain the syrup through a fine sieve set over a bowl, pressing on the solids.

Light a grill. Thread the remaining strawberries on the skewers and grill over moderately high heat until lightly charred, about 5 minutes. Let cool completely, then cut the strawberries in half lengthwise.

In a pitcher, combine Moscato Wine Jelly, Strawberry Margarita Preserves, the rhubarb syrup with half of the grilled strawberries, and the Prosecco. Serve the sangria over ice, garnished with the remaining grilled strawberries, lemon verbena sprigs, and grilled rhubarb stalks, if using.

Strawberry Cake with Sour Whipped Cream

Tuesday, September 14, 2021

Active: 30 mins, Total: 3 hrs, Yield: 8



  • 1 pound strawberries, hulled and quartered, plus more for serving

  • 1 ¼ cups sugar

  • 1 ½ sticks unsalted butter, at room temperature, plus more for greasing

  • 2 ⅓ cups all-purpose flour (plus more for dusting)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon kosher salt

  • 3 egg yolks (large at room temperature)

  • 2 eggs (large at room temperature)

  • 1/4 Strawberry Margarita Preserves

  • ⅓ cup sour cream

  • 1 teaspoon fresh lemon juice

  • 1 teaspoon pure vanilla extract


  • 1 cup Strawberry Margarita Preserves

  • 1 tablespoon unsalted butter

  • 1 cup heavy cream

  • 1 cup sour cream


  1. Make the cake In a medium bowl, mix the 1 pound of strawberries with 1/4 cup of sugar. Cover and refrigerate overnight. Strain the berries through a fine-mesh sieve set over a small bowl. In a food processor, pulse the macerated strawberries until finely chopped.

  2. Preheat the oven to 325°. Generously butter a 12-cup Bundt pan and dust with flour, tapping out the excess. In a medium bowl, whisk the 2 1/3 cups of flour with the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle, beat the 1 1/2 sticks of butter with the remaining 1 cup of sugar at medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the egg yolks and eggs, one at a time, until just incorporated; scrape down the side of the bowl. At low speed, beat in the 1/4 cup of Strawberry Margarita Preserves, sour cream, lemon juice, and vanilla. Beat in the dry ingredients until just combined, then beat in the chopped strawberries. Scrape the batter into the prepared Bundt pan and bake for 50 to 55 minutes, until a toothpick inserted into the cake comes out with a few moist crumbs. Transfer to a rack and let cool in the pan for 20 minutes. Line a large rimmed baking sheet with parchment paper. Invert the cake onto the cooling rack, then set the rack on the baking sheet.

  3. Meanwhile, make the toppings. In a small saucepan, warm 1 cup of Strawberry Margarita Preserves, stirring until the jam is dissolved, about 3 minutes. Using a wooden skewer, gently poke holes all over the cake. Slowly pour the Strawberry Margarita Preserves over the top, letting it get absorbed before adding more. Let the cake cool completely.

  4. In a stand mixer fitted with the whisk, beat the heavy cream, sour cream, and a tad of sugar until soft peaks form. Slice the cake and serve with the sour whipped cream, reserved Strawberry Margarita Preserves, and more fresh strawberries.

Make-Ahead: The cake can be prepared through Step 2 and loosely wrapped in foil. Store at room temperature overnight.


Monday, September 6, 2021

Yield: 1 cake

  • 10 ounces all-purpose flour

  • 10 ½ ounces cane sugar

  • 4 free-range eggs

  • 4 ounces unsalted butter, at room temperature

  • 1 tsp baking soda

  • Orange Cinnamon Marmalade


  1. Preheat oven to 325°F, grease a medium-size cake pan, and line with parchment paper

  2. In a large bowl, beat the butter and sugar until light and fluffy, add eggs one at a time continuing to mix well. Gradually add flour, a pinch of salt, and ⅓ jar Orange Cinnamon Marmalade

  3. Pour cake mix into cake pan and bake 50-60 minutes until golden

  4. Let cake cool, glaze with ⅓ jar Orange Cinnamon Marmalade, slice, and Enjoy!

Prime Rib with Spicy Cherry Conserva, Truffle, & Chocolate

Sunday, August 29, 2021

Active: 1 hr 15 mins, Total: 5 hrs 15 mins, Yield: 12 to 14


  • One 14-pound 50-day dry-aged prime rib roast, rib bones frenched

  • Kosher salt

  • Pepper

  • 2 bunches of long rosemary sprigs

  • 1.5 - 2 cups of Scotch Bonnet Cherry Jelly

  • Softened beurre de baratte or other European-style butter

  • Finely grated bitter chocolate (80%)

  • Shaved summer truffle, such as Périgord, for serving


1. Put the prime rib roast on a large rimmed baking sheet and generously season all over with salt. Refrigerate uncovered overnight. Let the roast stand at room temperature for 2 hours before cooking.

2. Preheat the oven to 475°. Set a rack in a large roasting pan and lay the rosemary sprigs across the rack. Season the roast all over with salt and set it on the rosemary, fat side up. Roast for 30 minutes, until browned. Reduce the oven temperature to 275° and roast for 40 minutes longer, until an instant-read thermometer inserted in the center registers about 65°. Remove from the oven and let stand for 30 minutes. Return the roast to the oven and roast until an instant-read thermometer inserted in the center registers 125°, 40 minutes to 1 hour. Remove from the oven and let rest for 30 minutes.

3. Meanwhile, in a large saucepan, combine the Scotch Bonnet Cherry Jelly with a pinch of salt and pepper over moderately high heat until soft. Keep warm over very low heat.

4. Transfer the roast to a very large carving board. Carve between the bones. Spread the steaks with some softened butter and top with the warm Scotch Bonnet Cherry conserva, finely grated chocolate, and shaved truffle. Serve.

Yucatán Garlic Butter Shrimp

Saturday, August 21, 2021

Prep Time: 5 Minutes, Cook Time: 8 Minutes, Total Time: 13 Minutes, Servings: 6


  • 1 1/2 pounds raw jumbo shrimp, peeled and deveined

  • 1/2 cup salted butter, 1 stick

  • 4 tablespoons of Garlic Jelly

  • 1 tablespoon of Habanero Jelly

  • 1/8 - 1/4 teaspoon crushed red pepper

  • 3 tablespoons fresh key lime juice

  • 3 tablespoons fresh chopped cilantro

  • Salt


  1. Place a large deep skillet over medium heat. Add the butter, Garlic Jelly, Habanero Jelly, and the crushed red pepper and melt for 2-3 minutes.

  2. Add the shrimp to the skillet. Sprinkle with 1/2 teaspoon salt, stir, and sauté for 3-5 minutes, until the shrimp turn pink and form C's. (If they shrink into O's, you've overcooked them.)

  3. Turn the heat off and stir in the lime juice and cilantro. Taste, then season with salt as needed.

  4. Serve warm.

Strawberry, Banana, and Almond Butter Smoothie

Friday, August 13, 2021

Total: 10 mins, Yield: 1 drink


  • 1 frozen peeled banana (cut into -inch pieces)

  • ½ cup frozen strawberries

  • ¼ cup plain low-fat yogurt

  • 1 tablespoon plus teaspoon almond butter

  • 3 tablespoons of Strawberry Banana Jam

  • 1 cup water


  1. Combine all of the ingredients in a blender and process until smooth



Thursday, August 5, 2021

Serving Size: Serves 4


  • 2lbs ground beef

  • 3 small bell peppers, diced

  • ⅓ cup sliced almonds

  • 1 large egg

  • 1 cup all-purpose flour

  • ¼ cup breadcrumbs and 2 whole slices of bread

  • 6 Tbsp olive oil

  • 1 cup white wine

  • Parsley, chopped

  • Sweet & Spicy Double Onion Marmalade


  1. Preheat the oven to 375°F

  2. In a bowl, combine beef, egg, breadcrumbs, a pinch of salt and black pepper, and a handful of parsley with your hands

  3. Shape meatballs by rolling portions of the beef mixture between the palms of your hands

  4. Coat each meatball in flour and set it aside

  5. Preheat a skillet over high heat and add 3 Tbsp olive oil

  6. Add meatballs to skillet and brown on the outside to seal in the juices and create a delicious crust. Remove from heat

  7. In a medium saucepan over medium heat, add remaining olive oil and toast almonds, stirring occasionally

  8. Tear bread slices into large pieces and add to saucepan, letting ingredients absorb the oils then remove from heat

  9. Add wine, ⅓ cup water, Sweet & Spicy Double Onion Marmalade, diced bell peppers and simmer to reduce the sauce and emulsify the mixture

  10. Add meatballs to the sauce, simmer for a further 10 minutes, and season with salt and pepper to taste

  11. Transfer to a casserole dish and bake in the oven for 10 minutes then garnish with parsley

  12. Serve with rice or - the Spanish way - with patatas fritas (French fries) and Enjoy!

No-Cook Blackberry Lemon Ice Cream

Wednesday, July 28, 2021

Makes 2 quarts


  • 2 cups pureed blackberries

  • 1/4 cup Blackberry Jam

  • 1/4 cup Meyer Lemon Marmalade

  • 3 cups half and half

  • 14 ounces sweetened condensed milk


  1. Whisk all your ingredients in a large bowl.  If you want the ice cream to be extra smooth, straining the mixture through a sieve to remove the blackberry seeds.

  2. Chill the mixture in the fridge for 8 hours.

  3. Add the mixture to an ice cream maker and freeze according to the manufacturer's instructions.  Stick the finished ice cream in the freezer for at least an hour before serving to harden it even more.  

Summer Berry Pudding

Tuesday, July 20, 2021

~PREP TIME: 30 MINUTES, 10 Servings


  • 6 cups of Tutti Frutti Preserves

  • 2 Tbsp. sugar

  • 1-lb. loaf brioche or challah bread, cut crosswise into 1' slices

  • 6 tablespoons unsalted butter, room temperature

  • 1/2 teaspoon ground cinnamon


  1. Line pan with plastic wrap. Place on a rimmed baking sheet.

  2. Spread bread slices with butter. Mix 2 Tbsp. sugar and cinnamon in a small bowl. Sprinkle over bread slices.

  3. Drizzle 1/2 cup warm Tutti Frutti Preserves over the bottom of the pan. Line pan with a single layer of bread, cutting to fit as needed. Pour 1 1/2 cups Tutti Frutti Preserves over. Repeat layering 2 more times. Pour any remaining Tutti Frutti Preserves over. Cover with plastic. Set a plate slightly smaller than the pan on top of the pudding to weigh down, keeping bread submerged. Chill for at least 1 hour and up to 2 days. Remove plate and plastic from the top of the pudding. Invert onto a plate. Release pan sides; remove pan and plastic.

Grilled Corn with Mango-Habanero Butter

Monday, July 12, 2021


  • 1 cup mango Mango Peach Jalapeño Jam

  • 1 1/2 sticks unsalted butter, softened

  • 2 tablespoons packed cilantro leaves, chopped

  • 1/2 teaspoon kosher salt

  • 8 ears of corn


  1. In a food processor add Mango Peach Jalapeño Jam, the butter, cilantro leaves, and salt and puree until smooth. Scrape the mango butter into a small bowl, cover, and refrigerate until chilled, about 30 minutes.

  2. Light a grill or preheat a grill pan. Pull the corn husks down to the base of the stalks, leaving the husks attached. Discard the corn silk. Using butcher string, tie back the husks. Fill a large bowl with cold, salted water and submerge the corn for 10 minutes.

  3. Drain the corn but don't pat dry. Grill the corn over moderate heat, turning occasionally, until tender and browned in spots, about 8 minutes. Transfer the corn to plates, spread with the mango-habanero butter, and serve.

Make-Ahead: The mango-habanero butter can be refrigerated for up to 2 weeks.

A Blackberry Jam Bramble

Sunday, July 4, 2021


  • 2 1/2 ounces of gin

  • 1 ounce lemon juice

  • 3 tablespoons Blackberry Jam

Combine everything in a shaker filled with ice and shake until it gets too cold to hold. Strain through a fine mesh sieve into a lowball filled with crushed ice, and garnish with a strip or lemon zest, or a blackberry if you have one lying around.

Elevated Grilled Cheese Sandwiches

Saturday, June 26, 2021

~7 Minutes Reading Time

Today we're taking a page out of Insider's Erin McDowell's book with 20 easy ways to make grilled cheese sandwiches better using things you have in your kitchen.


To add a ton of flavor to a simple grilled cheese, adding ingredients like chutney, tomato jam, or bacon jam can totally change the flavor profile... If you've got sweet or savory condiments like pepper jelly or onion relish sitting in the back of your fridge, those work great in a grilled cheese...

Sourdough Bread

"You don't want to choose a bread that's super dense or something that's not going to get crisp," Laura Werlin, the author of "Grilled Cheese, Please" and "Great Grilled Cheese" told Insider. "Sourdough is my go-to bread for grilled cheese sandwiches. It's the most versatile and keeps it interesting. Texturally, it's got all these little nooks and crannies that allow the butter, oil, or mayonnaise to really crisp up."

"You want to get the ratio of bread to cheese right, and you're not going to get that if your bread is too thick," she continued. "A half-inch slice of bread is what I recommend."

"What you want to be careful of is choosing a bread that has sugar in it," Heidi Gibson said. "If your bread has sugar in it, it will burn more quickly. You're going to be better off with a more rustic bread than a loaf of processed sandwich bread."

Grated Cheese

"With grilled cheese sandwiches, the world is your oyster," Laura Werlin told Insider. "You can put almost anything you like in between two slices of bread with cheese and grill it. However, it's called a grilled cheese for a reason — you still want the cheese to be the star."

"Grated cheese often works better than sliced cheese," Werlin said. "That's because you want the cheese to melt as quickly as possible, so the bread doesn't have a chance to burn. There's nothing more disappointing than making a grilled cheese sandwich and cutting it open to find the cheese isn't oozing out because it's not cooked through."

Werlin also explains that you can mix butter with some grated Parmesan and brush it on the outside to get a crispy coating.

Experimenting with different cheeses, like blue cheese, can seriously up your grilled cheese game.

Blue Cheese

Werlin recommends using cheeses that are "medium to medium-hard," such as Monterey Jack, Swiss, or Gruyere. Heidi Gibson also recommends a cheese like Havarti, which is a little softer and melts very easily.

You can also experiment with cheeses that have a distinct flavor, such as goat cheese, blue cheese, or ricotta. However, you want to be sure that none of the other ingredients compete or distract with the flavor of the cheese you choose.

"The cheese or cheeses that you use will determine the ooze factor," Werlin said. "There's nothing better than melted brie, but if you use just that on a grilled cheese sandwich it doesn't become a stretchy cheese, it just becomes kind of messy. If you want the stretchy factor, you're going to want to add a slightly harder cheese to get that stretch factor."


Mayonnaise can add another savory flavor element to a grilled cheese sandwich, so you just want to be wary if you're using other strongly flavored ingredients. "Mayonnaise definitely makes for a crisp sandwich, there's no question," Laura Werlin said. Many home cooks swear by smearing your bread in mayonnaise to get your sandwich extra crispy.


However, butter is a chef-approved alternative that adds a deliciously rich flavor to grilled cheese. "With grilled cheese sandwiches, it's a canvas," Heidi Gibson, the co-owner of American Grilled Cheese Kitchen in San Francisco, co-author of "Grilled Cheese Kitchen: Bread + Cheese + Everything in Between," and winner of multiple grilled cheese competitions, told Insider. "There's a lot of flexibility there. For me, that's part of the fun. How can I make a grilled cheese sandwich into something extraordinary with these humble beginnings?"

Both Laura Werlin and Heidi Gibson swear by using butter on the outside of grilled cheese sandwiches. "I just love butter so much and the richness it brings to a sandwich," Werlin said. "What's on the inside will really dictate what fat I'm using. For example, if I'm making a riff on an Italian Caprese sandwich with tomato and basil, I'm not going to use butter. I'm going to use olive oil."

"You can also make a compound butter by softening the butter and mixing in whichever spices you want to use," Gibson said. "You can add chipotle powder, garlic, sage, rosemary, or thyme and get even more flavor in there. When you spread it on the outside, you get those layers of flavor."

Olive Oil

You can also experiment with different kinds of oils on the outside of your grilled cheese. You can elevate the flavor of your grilled cheese by smearing the outside of your bread with everything from olive oil to truffle oil. Werlin recommends always spreading or brushing the oil directly onto the bread, rather than in the pan, so that the bread gets evenly crispy.

Whether you're using oil, butter, or mayonnaise, Werlin also recommends using a nonstick pan for cooking your grilled cheese sandwich and covering it to expedite the melting of the cheese.

Peanut Butter

In her book "Grilled Cheese, Please," Laura Werlin gives a recipe for a grilled cheese sandwich with whole wheat bread, peanut butter, bologna slices, cheese, and dill pickles. Though this might sound disgusting, she explains that, somehow, the flavors all come together. "I cook those bologna slices a little bit to get them crispy and put a little mayonnaise on the outside," she told Insider. "It sounds weird, but it's honestly really good."


Bacon makes everything more delicious, including grilled cheese sandwiches. Bacon is an ingredient that might already be in your fridge or on your weekly grocery list, and adding it to a grilled cheese sandwich can take your meal to the next level.


Ham pairs perfectly with easily melted cheeses like Swiss or Gorgonzola and adds a ton of flavor without any extra prep work. Simply add a slice or two or your favorite sandwich ham and you're good to go. "Ham is great, but it should be thinly sliced," Werlin said. "You're adding that smokey flavor."


Cured meats like pancetta or bacon last longer in your fridge than fresh meats and make a great addition to most grilled cheese sandwich combinations. "I do like pancetta on grilled cheese sandwiches," Werlin said. "The only caveat is that, like bacon, you're going to have to cook it first."

Leafy Greens

Leafy greens like spinach, broccoli rabe, or arugula can add a fresh quality and cut through the richness of the cheese. A grilled cheese made with rich, gooey cheese and heavy bread can easily become too rich. Adding leafy greens and other vegetables can cut through that richness and make your sandwich more balanced. "Arugula and spinach will melt brilliantly," Werlin said. "Almost any vegetable will lend itself to a grilled cheese sandwich, but if it's a hard vegetable like a carrot or broccoli or cauliflower, but they have to be briefly cooked first."

Cream Cheese

Adding a smear of your favorite flavored cream cheese can also make for an extra creamy sandwich. Whether you opt for plain, scallion, or onion and chives, a light dolloping of cream cheese is sure to take your sandwich to the next level. However, be sure to either grill your sandwich quickly or go light on the cream cheese, as it will melt very quickly.


Avocado adds a delicious creamy aspect to grilled cheeses, but you might want to choose a harder cheese with a slightly higher melting point so it doesn't make your sandwich too moist.

Roasted Peppers

Roasted or sautéed peppers also add a lot of flavor and texture to grilled cheese sandwiches. Bell peppers can be used in a number of different recipes, so they'll never go to waste in your fridge. However, if you're using them in a grilled cheese sandwich, Laura Werlin recommends cooking them a little bit before adding them.

"Bell peppers should be a little bit softer when you put them in, so you might want to roast them," she said. "The key with vegetables is getting the water out, otherwise you end up with a watery grilled cheese," Heidi Gibson told Insider.

Roasted Butternut Squash

Heidi Gibson explains that part of the magic of making a gourmet grilled cheese is taking the flavor combinations you love and figuring out how to incorporate them into a grilled cheese sandwich. "If you look at Italian dishes like butternut squash and sage ravioli, you can make that into a grilled cheese," she told Insider. "It's reformatting those beloved flavors. Butternut squash, Fontina cheese, and sage are great in a grilled cheese. You can make sage butter, roast slices of butternut squash, play with it, and voilà, you've got a really interesting grilled cheese."

Pickled Red Onion

Pickled red onion adds a briny flavor to grilled cheese sandwiches and can be prepared in a matter of minutes. Laura Werlin and Heidi Gibson that adding pickled red onions is one way to easily elevate your grilled cheese sandwiches without a ton of effort. "It takes five minutes to make pickled red onions and they work so well," Gibson said.


Pickles also add a fantastic crunch to grilled cheese sandwiches. "Pickled items are really delicious, particularly when you're using Alpine-style cheeses like Gruyere or Raclette," Werlin told Insider.

"Olives and pickled okra also work really well in a grilled cheese," Gibson said. "Any time of pickle with a hard acid really balances out the cheese."


Tomato slices are a fan-favorite addition to grilled cheese sandwiches. Cheese and tomato are a match made in heaven, so why not add this common ingredient to grilled cheese? Werlin also explains that tomatoes are a great addition because you don't have to pre-cook them before adding them to a grilled cheese sandwich.


If you have leftovers hanging around your kitchen, try incorporating them into your grilled cheese. "You can take Indian dishes like butter chicken or chicken tagine you might have prepared the night before and put that inside a grilled cheese," Heidi Gibson told Insider. "It's delicious."

A Sidecar Named Desire

Friday, June 18, 2021


  • 2 ounces cognac

  • 3 tablespoons Stone Fruit Jam

  • 1/2 ounce fresh lemon juice, with a piece of the lemon zest set aside

Combine everything in a shaker filled with ice and shake until well chilled, about 12 seconds. Strain through a fine mesh sieve into a chilled coupe glass, and express the oils from the zest over your drink. If you feel like throwing some cocktail bitter in there for extra depth, you can.

Four Ingredients Glazed Sous-Vide Lamb Shanks

Thursday, June 10, 2021

~Total: 40 mins, Yield: 4


  • 2 lamb shanks

  • Kosher salt

  • 1/2 cup of Scotch Bonnet Cherry Preserves

  • 1/4 cup mustard (Both Dijon and yellow work well.)

Liberally season every side of each shank with kosher salt—it should be coated, but not caked—and place them in a vacuum, sous-vide, or double freezer bag (just set one freezer bag inside another). Seal with a vacuum sealer or express the excess air using the water-immersion technique, then let the shanks hang out in the bath at 170℉ for 24 hours.

Once the cooking time has elapsed, remove the bag from the bath, set the shanks in an oven-safe dish, and pour the juices through a sieve into a sauce pan, along with the Scotch Bonnet Cherry Preserves and mustard. Whisk to combine, then heat over medium-high heat until simmering. Let reduce until it’s thick enough to coat the back of a spoon, then brush it over the lamb. Pop the lamb under the broiler for a few minutes, until the glaze starts to bubble and caramelize, then brush it with even more glaze. Serve with the rest of your feast.

A Morning Martini

Wednesday, June 2, 2021


  • 3 generous bar spoons of Mango Peach Jalapeño Jam

  • 1/2 ounce fresh lemon juice

  • 2 ounces gin

Add Mango Peach Jalapeño Jam and lemon juice to the bottom of an empty cocktail shaker and stir until jam dissolves. Add gin and fill shaker with ice. Shake and strain into a coupe or martini glass. Sip and start your day off delightfully.

Sweet Wine Glazed Bananas

Tuesday, May 25, 2021


  • 3 firm bananas sliced or halved

  • 1/4 cup butter

  • 1/4 cup Mulled Red Wine Jelly


Fry firm bananas in butter until cooked through. Add Mulled Red Wine Jelly and continue to cook until the bananas are coated. Serve over French toast, waffles, pancakes or French vanilla ice cream.

Blackberry-Mint Margarita

Monday, May 17, 2021


  • 2 oz. blanco tequila

  • .5 oz. Cointreau

  • 1/2 oz. Blackberry Jam

  • 1/2 oz. Mulled Red Wine Jelly

  • 1 oz. fresh lime juice

  • 3 sprigs of mint


1. If you like salt on your margarita, run a quarter of a lime wedge around the rim of a rocks glass and dip the rim in salt.

2. In a cocktail shaker, combine tequila, Cointreau, Blackberry Jam, Mulled Red Wine Jelly, and lime juice.

3. Using 2 sprigs of mint, put them in the palm of your hand and release some of the oils by clapping your hands together a few times.

4. Then add the mint to your cocktail shaker along with ice and shake for 10-15 seconds until chilled.

5. Fill your glass with fresh ice and strain the contents of the cocktail shaker into your glass.

6. Garnish with a mint sprig and enjoy.

How to Put Together a Charcuterie Board

Sunday, May 9, 2021

"Charcuterie spreads are gorgeous, delicious, and totally customizable, so it's no secret why they've stood the test of time. While "charcuterie" technically means a range of different cured meats, they can go way beyond salami and prosciutto, featuring various cheeses, crackers, spreads, and produce. The best part is that they don't require one second of actual cooking, but you probably know all this already. Here's what you might not know about cheese boards: They don't need to cost you an arm and a leg to put together. In fact, you can assemble a killer charcuterie board for less than $30.


Making a charcuterie board is sort of like conquering the world's tastiest puzzle. All it takes is breaking up the board's elements into categories and choosing complementary ingredients for each. Soft, easy-to-grab meats are arguably the most important. They can be rolled, fanned, laid flat, or even turned into roses, depending on how you want to organize your board. Don't forget to have tongs or toothpicks nearby for easy lifting. Deli salami or jamón Ibérico work with a wide range of cheeses, but prosciutto is no doubt a crowd favorite. If you're looking for quality, be prepared to pay a bit more per ounce for prosciutto di Parma (aka buttery, top-tier prosciutto that's made in Parma and aged twice as long). To save, buy any sliced prosciutto from a brand you trust. (P.S.: Odds are you'll find the best deals and lowest prices in person at the grocery store, not online.)

Hard meats that need to be sliced, like Spanish chorizo or a log of soppressata, should be placed by hard cheeses with the proper knives (unless you want to make it easy on your guests and slice them in advance). Again, quality is usually linked to price, but you can likely find a few links of affordable chorizo in the deli section of your local supermarket.


It's a lot easier to choose the cheeses once you've already chosen the meats, since they narrow down your pairing options. Think of the meat's most prominent notes and what sort of flavor profile would complement it best. For instance, if you choose to use sweet-and-spicy salami, gouda would be a solid pairing option, since it's creamy, nutty, and smooth. If you went with buttery prosciutto, you might opt for an aged, salty cheese like Parmesan or pecorino Romano instead. Soppressata or pepperoni, which are bursting with notes of herbs and spices, would pair great with buttery, rich, fatty cheeses like cheddar or Havarti. You can also play with flavored cheeses, like those infused with wine or truffles, if they fit the rest of the spread or an overall theme.

Soft cheeses are also popular to include in charcuterie boards. They tend to pair best with fresh fruits and vegetables, dried fruits, jams, and nuts, as well as crackers and bread. Velvety soft cheeses like Brie go beautifully with sweet or acidic sides, like honeycomb, green apple slices, onion jam, or grapes, while mild soft cheeses like fresh mozzarella pair best with fresh produce, herbs, and tangy dressings or dips, like balsamic glaze. For salty, soft cheeses like feta or chèvre, add mild or sweet ingredients like roasted almonds or pine nuts, figs, sliced melon, or dried apricots to the board. Sweet soft cheeses, like mascarpone, shine brightest alongside berries, cherries, or chocolate.

Breads and Crackers

There's really no wrong choice when it comes to bread, crackers, and carbs in general. On a charcuterie board, their main purpose is typically to be a crispy vehicle for cheese, meat, and spreads. All you really need to consider is how their flavor will pair with the cheese and meat; it shouldn't be too tough, considering bread and crackers are pretty neutral tasting. For that reason, this section of your charcuterie board doubles can be an opportunity to play with visuals. Instead of rectangular crackers, why not go for long, thin breadsticks that you can arrange vertically in a jar? If you're including cheese crackers on the board, wouldn't Goldfish be a fun twist instead of standard square crackers? Then again, you truly can't go wrong with whole wheat crackers—they taste good with *everything* and are a bargain buy.

As for bread, baguette slices are classic, but we also love the idea of using toasted pita, hunks of sourdough, or crostini instead. Just be sure that there's 1) a cracker or bread to pair with the hard cheese and meat, 2) a cracker or bread that can hold up to being spread with the soft cheese and other spreads, and 3) a cracker or bread that's dippable, if you have dips or fondue on the board.

Produce and Snacks

Here's the part where you can show off your vast snacking experience. From your favorite roasted nuts to that special jar of olives you've been sitting on, every crudité and munchie can find a home on a charcuterie board. Here are a few boxes to check when you're planning your selections:

Something Fresh

When it comes to the price tag, apples are an easy win. You can lean tart or sweet depending on the other ingredients, and they're super cheap compared to some other popular charcuterie fruits, like berries. Oranges or clementines are also an affordable route, as well as celery, carrots, broccoli or radishes.

Something Briny or Acidic

There's truly no match for cheese like mouth-puckering olives, especially if your cheese selection is heavy on the salt (or includes feta). Their brininess also has the power to cut through fatty, rich cheeses like provolone or Camembert. We recommend heading to your local supermarket's olive bar so you can pick and choose exactly what you need.

That being said, we're also suckers for sweet gherkin pickles, which are super crisp, flavorful and less polarizing than uber-vinegary sour dill pickles. French cornichons are another great pickle to consider, since they're small and aesthetically adorable.

Something Crunchy

Nuts are traditional crunchy additions; a mix is always a hit, but almonds tend to be on the cheaper side. There are also a ton of flavored nuts to explore too, like the sweet Thai chili nuts. Wasabi peas, pork rinds, potato chips, fried garlic chips or roasted chickpeas are creative alternatives that will also get the job done. Whether you want to pile these snacks in loose or pour them into tiny bowls or jars first is up to you.

Dips and Spreads

Whether you want a pot of fig jam to pair with cheese and crackers or a bowl of tzatziki for dipping cucumber sticks and pita points in, dips and spreads are the final piece that pulls a charcuterie board together. Whole grain mustard is versatile and works with everything from sharp cheddar to smoked meats to pumpernickel bread. But most fruit jams are just as flexible and will add a pop of sweetness to soft and hard cheeses alike. Fancier options include pepper jelly (which tastes divine with buttery Havarti or white cheddar), onion jam, and hummus. You can even include Nutella or nut butter if your board is mostly fruit (or better yet, pancakes), or ranch dressing for raw vegetables. Just let your common sense and cravings lead the way."

Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze

Saturday, May 1, 2021

~Total: 40 mins, Yield: 4


-2 tablespoons unsalted butter

-1/2 medium sweet onion, such as Vidalia, finely chopped

-3/4 cup of Scotch Bonnet Cherry Jelly

-1/3 cup fresh lime juice


-Freshly ground black pepper

-3 1/2 pounds chicken wings, tips discarded and wings split


  1. In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Scrape the onion into a blender, add the Scotch Bonnet Cherry Jelly and lime juice, and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Season the glaze with salt and black pepper. Transfer the glaze to a small bowl.

  2. Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the chicken wings all over with salt and black pepper and grill over moderately high heat, turning occasionally, until lightly charred and crispy, about 20 minutes. Alternatively, broil the wings for about 20 minutes, turning occasionally, until they are crispy.

  3. Transfer the chicken wings to a large bowl and toss with one-third of the Scotch Bonnet Cherry Jelly glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the chicken wings to the bowl and toss with another one-third of the Scotch Bonnet Cherry Jelly glaze. Transfer the glazed chicken wings to a serving platter and serve with the remaining glaze on the side.

Make-Ahead: The cherry glaze can be refrigerated for up to 3 days. Bring to room temperature before using.

Suggested Pairing: Fresh, berry-rich Syrah from Washington state.

Linzer Cookies with Spiced Jam

Friday, April 23, 2021

~Active: 1 hr, Total: 2 hrs, Yield: Makes about 3 dozen cookies


  • 2 sticks unsalted butter, softened

  • 3/4 cup granulated sugar

  • 3 large egg yolks

  • 1 teaspoon finely grated lemon zest

  • 1 1/4 cups hazelnuts with skin

  • 1 1/2 cups bread flour

  • 2 teaspoons cinnamon

  • 1/2 teaspoon ground cloves

  • Confectioners' sugar, for dusting

  • 3/4 cup Raspberry Chipotle Jam

  • 1/4 teaspoon anise seeds, ground in a spice grinder

  • 1/4 teaspoon ground coriander


  1. In a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until creamy. Add the egg yolks and lemon zest and beat until smooth. In a food processor, combine the hazelnuts with the bread flour and process until the nuts are finely ground. Add the cinnamon and cloves and pulse to combine. Add the dry ingredients to the mixing bowl and beat on low speed until smooth. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.

  2. Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough 1/4 inch thick on a lightly floured surface. Using a 2-inch round cutter, stamp out cookies as close together as possible. Using a small decorative cookie cutter, stamp out the centers of half of the cookies. Transfer the whole cookies to 1 prepared baking sheet and the cut-out cookies to another.

  3. Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned around the edges. Let cool on the baking sheets. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies, and bake.

  4. Dust the tops of the cut-out cookies with confectioners' sugar. In a small bowl, whisk the Raspberry Chipotle Jam with the ground anise and coriander. Spoon the Raspberry Chipotle Jam onto the whole cookies, cover with the sugar-dusted cookies and serve.

Make-Ahead: The cookies can be kept in an airtight container for 5 days or frozen for 1 month. Redust with confectioners' sugar.

Sweet & Sticky Hot Wings

Thursday, April 15, 2021

Active: 15 mins, Total: 1 hr, Yield: 2 to 4


  • 2 tablespoons all-purpose flour

  • 1 teaspoon salt

  • 1/2 teaspoon dried garlic

  • 1/2 teaspoon dried onion

  • 1 teaspoon smoked paprika

  • 2 pounds chicken wingettes and drumettes

  • 2 1/2 tablespoons red hot sauce, like Frank's Red Hot

  • 2 tablespoons unsalted butter, melted

  • 2 tablespoons Apple Hot Pepper Jelly, melted


1. Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil.  In a bowl, mix the flour with salt, garlic, onion, and paprika.  Add the chicken and toss to coat.  Spread the chicken on the baking sheet in a single layer and spray with vegetable oil.  Roast the chicken for 45 minutes, turning once or twice, until browned and crispy.

2. In a bowl, whisk the hot sauce with the butter and Apple Hot Pepper Jelly.  Add the chicken wings to the sauce and serve.

Herb-Crusted Pork Roast with Ginger-Eggplant Compote

Wednesday, April 7, 2021

Active: 45 mins, Total: 1 hr 35 mins, Yield: 6


  • 6 large garlic cloves, smashed and chopped

  • 2 teaspoons chopped rosemary

  • 2 teaspoons chopped thyme

  • 2 teaspoons whole-grain mustard

  • 1 teaspoon dried lavender

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • One 1 1/2-pound boneless pork loin roast

  • Eggplant Cinnamon Jam

  • One 1-inch piece of fresh ginger, peeled and very thinly sliced

  • 6 allspice berries, cracked

  • 6 black peppercorns, cracked

  • Salt and freshly ground pepper

  • 1/4 cup raisins

  • 1/2 cup dry red wine

  • 3/4 cup low-sodium chicken broth


  1. In a bowl, combine the garlic, rosemary, thyme, mustard, lavender, and 1/4 cup of olive oil.  Add the pork and coat with the marinade.  Cover and refrigerate for at least 6 hours or overnight.  Bring the pork to room temperature before roasting.

  2. In a small saucepan, combine the Eggplant Cinnamon Jam, ginger, allspice, and peppercorns and bring to a boil.  Remove from the heat and let steep for 10 minutes.  Season with salt and pepper. 

  3. Preheat the oven to 400°.  Scrape the garlic and herbs from the pork and set them aside.  Season the pork with salt and pepper. In a medium, ovenproof skillet, heat 1 tablespoon of the olive oil.  Add the pork and cook over moderately high heat until browned all over, about 4 minutes per side.  Transfer the skillet to the oven and roast the pork for about 20 minutes, until an instant-read thermometer inserted into the center of the meat registers 145° for medium.  Transfer the pork to a cutting board and let rest for 10 minutes.

  4. Heat the remaining 1 tablespoon of olive oil in the skillet.  Add the reserved garlic and herbs and cook over low heat until the garlic is golden brown, about 5 minutes.  Add the raisins and wine and boil over moderately high heat until the wine is reduced by half, about 3 minutes.  Add the chicken broth and boil for 3 minutes.  Carve the pork into 1/2-inch slices and serve with the Eggplant Cinnamon Jam compote.

Apple Butter Meatball Subs

Tuesday, March 30, 2021

Serves 6


  • 1 cup apple butter

  • 1 cup BBQ sauce

  • 16 ounces of frozen meatballs

  • 6 hoagie rolls

  • 12-18 slices of provolone cheese

  • butter

  • 1/4 cup chopped green onions


  1. Mix apple butter and BBQ sauce together. Add meatballs to crockpot and pour the sauce over top, coating all the meatballs well. Slow cook on high for 4 hours.

  2. Lightly butter and toast the hoagie rolls. Divide the meatballs evenly between the rolls. Top with cheese. Garnish with green onions.

Peanut Butter and Jelly Sandwich Cookies

Monday, March 22, 2021

Active: 40 mins, Total: 1 hr. 30 mins, Yield: Makes 12 sandwich cookies


Cookie Dough

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1/4 teaspoon kosher salt

  • 1 stick unsalted butter, at room temperature

  • 1/2 cup lightly packed light brown sugar

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1/2 teaspoon pure vanilla extract

  • 1/2 cup creamy natural peanut butter

  • 1/4 cup chopped honey-roasted peanuts


  • 1/3 cup creamy natural peanut butter

  • 5 tablespoons unsalted butter, softened

  • 1/4 cup confectioners’ sugar

  • 1/4 teaspoon pure vanilla extract

  • 1/8 teaspoon kosher salt

  • 1/4 cup jam, such as Mulled Red Wine Jelly, Raspberry Chipotle Jam, or Strawberry Margarita Preserves


Make the dough

1. Preheat the oven to 350°. Line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour, baking soda, and salt. In another medium bowl, using a hand mixer, beat the butter with both sugars at medium speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla, then beat in the dry ingredients in 3 batches, mixing well between additions. Fold in the peanut butter until fully incorporated.

2. Scoop 24 one-inch balls of dough onto the baking sheets at least 2 inches apart. Press the balls down slightly; they should be about 1 1/2 inches in diameter. Sprinkle the tops with the chopped peanuts. Bake the cookies for 10 to 12 minutes, until the edges are light golden brown and the tops are slightly cracked; rotate the baking sheets halfway through. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a rack to let cool completely.

Meanwhile, make the filling

3. In a bowl, using a hand mixer, whip the peanut butter with the butter, confectioners’ sugar, vanilla, and salt at medium speed until fluffy, about 5 minutes. Refrigerate for about 45 minutes, until chilled.

4. Spoon 1 1/2 tablespoons of the filling on the underside of 12 cookies. Spread 1 teaspoon of jam on the underside of the remaining cookies. Sandwich the halves together and serve.

Make-Ahead: The assembled cookies can be refrigerated for up to 3 days.

Eggplant Cinnamon Bars with Red Wine and Anise Seeds

Sunday, March 14, 2021

Active: 1 hr, Total: 2 hrs 30 mins, Yield: about 4 dozen bars



  • 10 ounces Eggplant Cinnamon Jam

  • 3/4 cup Red Wine Jelly

  • 3/4 teaspoon grated lemon zest

  • 3/4 teaspoon anise seeds


  • 1 stick unsalted butter, softened

  • 1/2 cup sugar

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon grated lemon zest

  • 1/2 teaspoon kosher salt

  • 1 large egg

  • 1 1/2 cups all-purpose flour, plus more for dusting


Make the filling: In a saucepan, combine the Eggplant Cinnamon Jam, Red Wine Jelly, lemon zest, and anise seeds. Simmer over low heat until the liquid is syrupy and reduced to 1/2 cup. Let the figs cool in their syrup, then puree in a food processor until smooth. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip.

Make the dough:

  1. In a bowl, using an electric mixer, beat the butter until creamy. Beat in the sugar, vanilla, zest, and salt at medium-high speed until fluffy, 3 minutes. Beat in the egg. At low speed, beat in the 1 1/2 cups of flour. Divide the dough in half, shape it into rectangles and wrap in plastic. Freeze until firm, 20 minutes.

  2. Preheat the oven to 350°. Roll out 1 piece of dough between 2 sheets of floured parchment to a 9-by-12-inch rectangle, dusting with flour as needed. Remove the top sheet of parchment. Cut the rectangle into three 3-by-12-inch strips through the parchment and transfer to a baking sheet. Pipe two 1/2-inch-wide ropes of eggplant filling down the middle of each strip of dough. Refrigerate just until firm enough to fold, 5 minutes. Fold the dough over the filling and turn onto a work surface, seam side down; discard the parchment.

  3. Cut each roll into 8 bars and arrange on a parchment-lined baking sheet. Bake for 20 minutes, until the dough is golden on the bottom. Let cool. Repeat with the remaining dough and filling.

Peanut Butter & Jelly Skillet Cake

Saturday, March 6, 2021

PREP TIME: 15 minutes, COOK TIME: 25 minutes, TOTAL TIME: 40 minutes



  • 1/4 cup coconut oil

  • 1/4 cup peanut butter

  • 3 eggs

  • 1 teaspoon baking powder

  • 1/4 cup coconut sugar or brown sugar

  • 1/2 cup oats ground up

  • 1 teaspoon vanilla

  • 1/4 teaspoon cinnamon

  • dash or cardamom, optional

  • 1/4 cup peanut butter to dollop on top of pre-baked cake

  • 1/4 cup Strawberry Margarita Preserves- also to dollop on top of pre-baked cake


  • 1/4 cup peanut butter

  • 1 teaspoon coconut oil

  • 1/4 cup Strawberry Margarita Preserves


  1. Preheat oven to 350

  2. Place a 1/4 cup of coconut oil and a 1/4 cup of peanut butter in an oven proof skillet on a very low flame, just so the peanut butter and coconut oil melt a bit.

  3. Remove this off the stove and making sure this mixture isn't hot, whisk in 3 eggs.

  4. Then fold in 1 teaspoon baking powder, 1/4 cup coconut sugar (or brown sugar), 1/2 cup ground up oats (or oat flour), 1 teaspoon vanilla extract, 1/4 teaspoon cinnamon, and a couple of dashes of cardamom (which is totally optional).

  5. Just before you bake it, add dollops of peanut butter and Strawberry Margarita Preserves onto the mixture (this will sink as the cake bakes).

  6. Place the skillet in the preheated oven and let it bake for 25 minutes.

  7. After the skillet cake comes to room temperature, melt a 1/4 cup of peanut butter with 1 teaspoon coconut oil in a microwave for 30 seconds. Heat up a 1/4 cup of Strawberry Margarita Preserves. And, then drizzle the melted peanut butter and Strawberry Margarita Preserves on the top of the skillet cake.

Grilled Ham and Cheese with Strawberry-Red-Wine Jam

Friday, February 26, 2021

~ Total: 30 mins, Yield: 10 sandwhiches


  • Twenty 1/4-inch-thick slices of brioche

  • 1/2 cup Strawberry Margarita Preserves mixed with 1/4 cup of Mulled Red Wine Jelly

  • 10 thin slices of baked ham

  • 10 thin slices of Gruyère cheese

  • Softened unsalted butter


Heat a large griddle. Spread 10 of the brioche slices with the jam. Top with the ham and Gruyère and close the sandwiches. Lightly butter the outside of the sandwiches and cook over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.

Suggested Pairing: Pinot Noir is terrific with the melty cheese and smoky ham.

Chicken with Mango Peach Jalapeño Salsa

Thursday, February 18, 2021

~ Active: 35 mins, Yield: 4


  • 2 cups of Mango Peach Jalapeno Jam

  • 1/3 cup all-purpose flour

  • 1/3 cup plain dry bread crumbs

  • 3 tablespoons yellow cornmeal

  • 1 tablespoon salt

  • 1 teaspoon dried thyme

  • 1/4 teaspoon cayenne pepper

  • 4 large skinless, boneless chicken breast halves

  • 6 tablespoons peanut oil, for frying


  1. In a large bowl, toss together the flour, bread crumbs, cornmeal, salt, thyme, and cayenne. Put the chicken in a bowl of cool water. Remove the breast halves one at a time, let the excess water drip off, and coat them thoroughly with the seasoned flour mixture.

  2. Heat 1/4 cup of the oil in a large heavy skillet. Add the chicken, skinned side down, and cook over moderately high heat until golden on the bottom, about 5 minutes. Turn the breasts and add the remaining 2 tablespoons of oil. Cook, turning occasionally until the chicken is browned and cooked through, about 11 minutes longer. Serve with the Mango Peach Jalapeno Jam.

Sage-Rubbed Pork Chops with Peach Chutney

Wednesday, February 10, 2021

~Active: 35 mins, Total: 2 hrs, Yield: 4


  • 3 tablespoons extra-virgin olive oil

  • 20 small sage leaves, plus 1 tablespoon chopped sage

  • 1 tablespoon whole black peppercorns, plus 1 tablespoon coarsely ground black pepper

  • Kosher salt

  • Four 1-inch-thick, bone-in pork rib chops (10 to 12 ounces each)

  • 2 cups of Peach Chutney warm, but not melted


  1. In a small bowl, combine 1 tablespoon of the oil with the chopped sage, coarsely ground pepper and 1 tablespoon plus 1 teaspoon of salt. Rub the mixture all over the chops and let stand for 30 minutes.

  2. Preheat the oven to 400°. In a large ovenproof skillet, heat 1 tablespoon of the oil until shimmering. Add the chops to the skillet and cook over moderately high heat until browned, 3 minutes per side. Transfer the skillet to the oven and roast for 5 minutes, until an instant-read thermometer inserted in the thickest part of the meat nearest the bone registers 145°. Transfer the chops to a plate to rest for 10 minutes.

  3. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon of oil. Add the sage leaves and cook over moderate heat until crisp, about 1 minute per side.

  4. Put a pork chop on each plate. Using a slotted spoon, top each chop with about 1/2 cup of the warm Peach Chutney. Garnish with the fried sage leaves and serve.

Suggested Pairing: Medium-bodied Pinot Noir from Oregon is substantial enough to go with these pork chops and juicy enough for the Peach Chutney.

Eggplant and Stilton Squares

Tuesday, February 2, 2021

~Time: 20 minutes, Total: 3 hrs 15 mins, Yield: Makes 4 dozen squares


  • One 14-ounce package all-butter puff pastry, thawed if frozen but still cold

  • 1/2 cup Eggplant Cinnamon Jam

  • 3/4 cup crumbled Stilton cheese (4 ounces)


  1. On a lightly floured work surface, roll out the puff pastry to a 16-by-11 1/2-inch rectangle. Trim to form a 10 1/2-by-15-inch rectangle. Transfer the pastry to a large rimmed baking sheet and cut into 1 3/4-inch squares; you should have about 48. Freeze the squares until firm, about 30 minutes.

  2. Preheat the oven to 375°. Line a large rimmed baking sheet with parchment paper. Arrange 12 squares on the sheet and cover with more parchment paper. Top the squares with another baking sheet, bottom side down. If you have another pair of baking sheets, repeat with 12 more squares. Bake the squares for about 35 minutes, until the pastry is golden. Transfer the squares to a rack to cool. Repeat to bake the remaining squares.

  3. Return as many cooled squares as will fit on a baking sheet. Top each square with 1/2 teaspoon of the Eggplant Cinnamon Jam. Sprinkle with the Stilton and bake for about 5 minutes, until the Stilton is melted. Serve warm or at room temperature.

Make-Ahead: The unbaked frozen pastry squares can be frozen in an airtight container for up to 1 month.

French Onion Grilled Cheese

Monday, January 25, 2021

~Time: 10 minutes, Yield: 2 servings


  • 2 tablespoons unsalted butter

  • 1/2 cup of Sweet and Spicy Double Onion Marmalade

  • 1 tablespoon Mulled Red Wine Jelly

  • 4 ounces Gruyère cheese, grated

  • 4 slices bread, cut no wider than 1/2-inch thick


  1. Add the cheese to the Sweet and Spicy Double Onion Marmalade and stir to combine. Put down two slices of bread, spread half of the Mulled Red Wine Jelly, and scoop half of the cheese-onion mixture onto each one. Top with the remaining slices of bread, and press down gently.

  2. In the skillet, melt 1 tablespoon butter over medium heat. Add the sandwiches and cook until the bottoms turn golden brown, 3 to 4 minutes, reducing the heat to prevent toast from darkening too quickly, if needed. Add the remaining 1 tablespoon butter, flip the sandwiches, press down and cook until the cheese has fully melted and the bottoms turn golden brown, 3 to 4 minutes. Serve immediately.

Breakfast Biscuit Sandwiches

Sunday, January 17, 2021

~Total: 1hr, Yield: Makes 10 breakfast biscuits


  • 4 cups all-purpose flour, plus more for dusting

  • 2 tablespoons kosher salt

  • 1 1/2 tablespoons baking powder

  • 1 teaspoon baking soda

  • 2 sticks unsalted butter, cubed and chilled, plus more for spreading

  • 1 1/2 cups buttermilk

  • 10 ounces sliced country ham, for serving

  • 10 ounces sliced cheddar cheese, for serving

  • 10 fried eggs, for serving

  • Raspberry Chipotle Jam


  1. Preheat the oven to 400° and position racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk the flour with salt, baking powder, and baking soda. Using a pastry blender or 2 knives, cut in the butter until it is the size of small peas. Add the buttermilk and stir until a shaggy dough forms.

  2. Turn the dough out onto a floured surface; knead until it comes together. Pat the dough 3/4 inch thick. Using a 3 1/2-inch round cutter, stamp out as many biscuits as possible. Reroll the scraps and stamp out more biscuits.

  3. Transfer the biscuits to the baking sheets and bake for about 30 minutes, until golden and risen, shifting the pans halfway through baking. Let the biscuits cool.

  4. Split the biscuits and spread with butter. Preheat a griddle and cook the biscuits, cut side down, until golden. Fill the biscuits with ham, cheddar and fried eggs. Spread with Raspberry Chipotle Jam. Close and serve.

Crispy Crab Cakes with Tomato Butter

Saturday, January 9, 2021

~Active: 1 hr., Total: 1hr 10 mins, Yield: 4


  • 4 ounces skinless whitefish fillet

  • 1 jalapeño, seeded

  • 1/2 cup mayonnaise

  • 1/3 cup thinly sliced scallions

  • 1 tablespoon chopped fresh flat-leaf parsley

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1/2 teaspoon cayenne pepper

  • 1 pound fresh jumbo lump crabmeat, drained and picked over

  • 1 1/2 cups panko

  • 11 oz. Curried Tomato Marmalade

  • 5 tablespoons olive oil

  • 1/4 cup unsalted butter, cut into pieces

  • 2 cups mixed fresh summer herbs (such as basil, mint, and flat-leaf parsley)

  • 1 lemon, cut into 4 wedges


  1. Preheat oven to 450°F. Process whitefish in a food processor until mostly smooth. Transfer to a large bowl. Finely dice 1 jalapeño; add to bowl with fish. Stir in mayonnaise, scallions, parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and cayenne. Gently fold in crabmeat, leaving lumps intact. Divide mixture into 8 portions (about 1/3 cup each); shape into 3-inch-wide, 1/2-inch-thick patties. Sprinkle both sides of patties generously with panko to coat completely; press lightly to adhere. Refrigerate 30 minutes.

  2. Heat 1/4 cup oil in a large skillet over medium-high. Working in batches, cook crab cakes until golden brown, 2 to 3 minutes per side. Transfer to a wire rack.

  3. Toss herbs with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread about 1/3 cup Curried Tomato Marmalade on each of 4 plates; top evenly with herb salad and crab cakes. Serve with lemon wedges.

Suggested Pairing: Bright, chalky Chablis.

Grilled Peach and Pineapple Melba Sundaes

Friday, January 1, 2021

~Active: 30 mins, Total: 50 mins, Yield: 6


  • 12 ounces Raspberries Chipotle Jam

  • Pinch of flaky sea salt

  • 2 medium peaches, cut into thin wedges

  • 2 (1/2-inch-thick) fresh pineapple slices


  1. Preheat grill to high (450°F to 550°F). Grill peach wedges and pineapple slices, uncovered, until lightly charred, 3 to 4 minutes per side. Transfer to a work surface; let cool completely. Dice pineapple.

  2. Decoratively layer ice cream, pineapples, peaches, & Raspberries Chipotle Jam in each of 6 (8-ounce) glasses. Sprinkle with flaky sea salt & serve immediately.

Make-Ahead: The grilled pineapple and peaches can be prepared and refrigerated overnight.

Duck Liver Pâté with Blackberry Jam

Thursday, December 24, 2020

~Active: 1 hr. 20 mins, Total: 7 hrs. 20 mins, Yield: 8

The tartness and texture of the blackberry jam is a nice contrast to the rich, silky pâté. Spoon the leftover blackberry jam on pancakes, waffles, or ice cream.



  • 14 ounces duck livers (about 1 1/4 cups)

  • 1 tablespoon plus 1/4 teaspoons kosher salt, divided

  • 1/2 cup plus 2 tablespoons unsalted butter (5 ounces)

  • 1 medium-size yellow onion, thinly sliced

  • 10 fresh sage leaves

  • 1/3 cup Champagne or dry white wine

  • 1/3 cup duck fat, melted


  • 2 cups Blackberry Jam

  • 4 thyme sprigs

  • 3 whole cloves

  • 1/8 teaspoon kosher salt

  • Pinch of black pepper

Grilled bread slices and whole-grain mustard, for serving


Make the duck liver pâté

  1. Stir together livers and 1/4 teaspoon salt in a medium bowl; set aside.

  2. Melt butter in a large skillet over medium. Add onion, and cook, stirring occasionally, until softened and translucent but not browned, about 10 minutes. Transfer onion mixture to the bowl of a food processor. Add livers to skillet, and cook over medium until bright pink all the way through, 1 minute to 1 minute and 30 seconds per side. Add sage, and cook until fragrant, about 15 seconds. Remove skillet from heat; stir in Champagne. Let stand for 5 minutes.

  3. Transfer liver mixture to a food processor with onion mixture. Process until smooth and silky, about 2 minutes, stopping to scrape down sides as needed. Add remaining 1 tablespoon salt. Process until incorporated, about 10 seconds. Using a rubber spatula, press liver mixture through a fine wire-mesh strainer into a bowl; discard solids. Transfer pureed liver mixture to a large (20- to 24-ounce) terrine mold or ramekin or 2 smaller (10- to 12-ounce) ramekins. Smooth top, and tap ramekin on the counter a few times to remove any air bubbles. Cover pâté with melted duck fat (about 1/4 inch thick), and chill, uncovered, until set, at least 6 hours or up to 2 days.

While pâté chills, make the blackberry conserva

  1. Wrap thyme and cloves in cheese-cloth, and tie ends to make a sachet. Add it to a large saucepan with the Blackberry Jam. Bring to a boil over medium-high, stirring often.

  2. Remove from heat. Remove and discard sachet. Stir in salt and pepper. Transfer blackberry mixture to a shallow bowl, and spread out to cool. Immediately transfer to refrigerator, and chill, uncovered, 2 hours to preserve vibrant color. Transfer blackberry conserva to an airtight container, and chill for at least 2 hours or up to 3 days.

  3. Remove pâté from refrigerator 30 minutes before serving. Serve pâté with blackberry conserva, grilled crusty bread, and whole-grain mustard.

Make-Ahead: Duck liver pâté can be made up to 2 days in advance; blackberry conserva can be made 3 days in advance.

Suggested Pairing: Robust but elegant rosé Champagne.

Sweet & Spicy Double Onion Marmalade and Goat Cheese Rugelach

Wednesday, December 16, 2020

~ Active: 45 mins, Total: 1 hr., Yield: Makes about 30 cookies


  • 1 cup unsalted butter (8 ounces), cut into pieces, at room temperature

  • 1 (8-ounce) package cream cheese, cut into pieces, at room temperature

  • 1/2 teaspoon kosher salt

  • 2 cups all-purpose flour (about 81/2 ounce), plus more for work surface

  • 4 ounces goat cheese, crumbled (about 1 cup), divided

  • 1 large egg, beaten

  • 1 1/2 cups of Sweet & Spicy Double Onion Marmalade


  1. Beat butter, cream cheese, and salt with a stand mixer fitted with the paddle attachment on medium speed until fluffy and creamy, about 2 minutes. With mixer running on low speed, gradually add flour, beating until soft, large clumps form, about 1 minute, stopping to scrape sides as needed. Turn dough out onto a clean work surface. Knead until dough just comes together. Divide dough in half; pat each half into a 5-inch disk. Wrap each disk in plastic wrap; refrigerate at least 2 hours or up to 2 days.

  2. Remove 1 dough disk from refrigerator, and unwrap. Roll out dough on a lightly floured surface to about a 12-inch circle (about 1/8 inch thick). Trim off and discard any ragged edges. Using a small offset spatula, spread half the Sweet & Spicy Double Onion Marmalade (about 3/4 a cup) evenly over dough. Sprinkle evenly with 1/2 cup goat cheese. Using a pizza cutter or sharp chef’s knife, cut circle evenly into quarters. Cut each quarter into 4 wedges to yield 16 long, thin wedges. Roll up each wedge starting at the wide end. Arrange rolled rugelach 2 inches apart with pointed ends facing down on 2 rimmed baking sheets lined with parchment paper. Chill 30 minutes.

  3. Preheat oven to 350°F. Brush tops of rugelach with some of the beaten egg. Bake in preheated oven until golden brown and tops are crisp, 30 to 35 minutes, rotating pans from front to back halfway through bake time. Immediately transfer rugelach to wire racks; let cool about 15 minutes. Repeat steps 2 and 3 with remaining dough, Sweet & Spicy Double Onion Marmalade, goat cheese, and beaten egg.

Make Ahead: Dough can be made up to 2 days in advance and stored in refrigerator.

Raspberry-Hazelnut Macaroons (Haselnussmakronen)

Tuesday, December 8, 2020

~ Active: 45 mins, Total: 1 hr., Yield: Makes about 30 cookies


  • 1 1/2 cups whole hazelnuts

  • 2 large egg whites

  • 1/4 teaspoon kosher salt

  • 3/4 cup sugar

  • 1/2 cup Raspberry Chipotle Jam


  1. Preheat the oven to 400° and line 2 large rimmed baking sheets with parchment paper.

  2. Spread the hazelnuts in a pie plate and toast until the skins split and the nuts are fragrant, about 10 minutes. Transfer to a clean kitchen towel and rub together to release the skins. Let the hazelnuts cool completely.

  3. In a food processor, pulse the hazelnuts until finely chopped. In a medium bowl, using a hand mixer, beat the egg whites with the salt at medium speed until foamy, 2 minutes. Gradually add the sugar and continue beating until soft peaks form when the beaters are lifted, 5 to 7 minutes. Fold in the hazelnuts.

  4. Using a 1-ounce ice cream scoop or a soup spoon, scoop 1 1/2-inch rounds of the batter onto the prepared baking sheets, about 1 inch apart. Bake the cookies for 11 to 13 minutes, until fragrant and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Remove the cookies from the oven and, while they’re still hot, carefully make an indentation in the center of each with the back of a teaspoon.

  5. In a small saucepan, boil the Raspberry Chipotle Jam for 30 seconds, until slightly thickened. Carefully spoon about 1 teaspoon of the hot Raspberry Chipotle Jam into the center of each cookie. Let the jam set and the cookies cool completely before serving.

Make Ahead: The cookies can be stored at room temperature in an airtight container between wax paper for up to 4 days.

November Food Holidays

Monday, November 30, 2020

~6 minutes Reading Time

Did you celebrate all the November food holidays? Let us help you enjoy your last day of the month with our unique preserves and a little inspiration.

National Peanut Butter Lovers Month pairs very well with our exotic preserves!

For breakfast along with our jams, smother peanut butter on some toast, waffles, or pancakes, or put a spoonful in your smoothie. Mixed into yogurt with different kinds of fruit. For lunch, dip veggies like carrots and celery with peanut butter swirled with marmalade. If you’re having a lazy dinner, slap together a quick PB, jelly, & banana sandwich for a sweet and salty meal that will keep you full for the night.

~Pair peanut butter with our Pear and Chocolate Jam, Pear Honey, Sirop de Liège, Mango Jam, Mai Tai Preserves, Mango, Coconut, and Macadamia Nut Conserve, Mango Peach Jalapeno Jam, Savory Spiced Mango Conserve.

National Raisin Bread Month

~Try it with our Caramel Apple Coffee Jam, Bourbon Bacon Jam, or Maple Bourbon Apple Butter.

~If you go with our fruity and sweet berry preserves then don't forget to add the cream cheese.

~Combine it with peanut butter & Monkey Butter

~Top it with Pear Honey

~Add a fried egg and Curried Tomato Marmalade on top

National Fun with Fondue Month

Fondue derives its name from the French word “fondre” which means “to melt.” Three types of fondue have developed over the years and each has a flavor profile all its own.

1. Cheese – The oldest fondue style and believed to have been developed by the Swiss, cheese is versatile. Blend a variety of cheese choices with white wine and dip vegetables, meat, and pieces of bread to have a complete fondue experience.

-Add a teaspoon of our Garlic Jelly to your cheese fondue base and if you're feeling spicy add a teaspoon of our Apple Hot Pepper Jelly!

2. Oil – While the French originally developed this savory fondue option for steak, we are only limited by our imagination. Add seasonings, dipping sauces, and your choice of protein and the fondue celebration begins!

-Lots of our preserves make excellent dipping sauces for you to taste: Sweet & Spicy Double Onion Marmalade, Pineapple Rum Preserves, Raspberry Chipotle Jam, Mountain Dew Jelly, Watermelon Jalapeno Jam,

3. Chocolate – When the United States discovered fondue, they added dessert. Dip fruit, pretzels, or cake bites. There’s really no limit to what we will fondue.

-Chocolate pairs great with orange, so for something more unusual try adding Cranberry Orange Jelly, Orange Cinnamon Marmalade, or Orange Whiskey Marmalade to your fondue.

~For an easier route sample our Pear and Chocolate Jam. It tastes a great deal like a slice of pear dipped into chocolate fondue!

National Pepper Month

~Try our peppered preserves: Apple Hot Pepper Jelly, Habanero Jelly, Mango Peach Jalapeno Jam, Nectarine Habanero Jam, Raspberry Chipotle Jam, Scotch Bonnet Cherry Jelly, and Watermelon Jalapeño Jam

1. Blend our Jackaloupe Preserves or Cantaloupe Jam with cucumber, yellow bell pepper, chili + something acidic (vinegar/lime), and olive oil for a quick melon gazpacho with just a hint of sweetness.

2. Use our Moscato Wine Jelly to braise broccoli with lemon pepper

3. Toss cooked pasta in a frying pan with our Mulled Red Wine Jelly, Pecorino Romano cheese, parsley, garlic, and chili peppers.

4. Make a sweet and sour type glaze made from our Watermelon Jelly with some balsamic, sriracha, or red pepper flake. It's good with chicken or lamb, and even fried Brussels sprouts.

5. For a savory spin, combine Mai Tai Preserves with your favorite chili pepper and use it as a spicy glaze on grilled chicken.

6. Make a tropical salsa by combining Kiwi Jam with mango, peppers, honey, lime juice, and cilantro. Use baked tortilla chips to scoop and enjoy.

7. Mix our Garlic Jelly with Pepper Jelly for a topping to Fish Tacos.

8. Check our website for the following peppery recipes: Sweet and Spicy Candied Bacon 3 Ways, Jalapeno Poppers 3 Ways, Pepper Jelly Tartlets, Mini Cheeseball Bombs, Pepper Jelly-Glazed Carrots 2 Ways, Pepper Jelly Pork Sliders, Chicken Kebabs with Peach Chutney, Fish Tacos with Garlic Pepper Jelly, Tenderloin Steak with Pepper Jelly Sauce and Corn Cakes, Latkes with Blueberry Preserves & Apple Chutney and Tofu Scramble, and Quick Stir Fry.

National Roasting Month

1. Marinate Raspberry Chipotle Jam over a pork roast

2. Mix together 2 tablespoons of Pineapple Jam with 1 tablespoon of butter and 1 tablespoon of Worcestershire sauce over a stovetop for 1-minute stirring until melted. Brush over beef steak, pork chops, or fish fillets before broiling or grilling. Pour over chicken in the last few minutes of roasting or broiling.

3. Use Key Lime Marmalade as a substitute for mint jelly with roasted lamb dishes.

4. Enjoy Pear Honey as a basting sauce for chicken, grilled or roasted, or pork.

5. Grill BBQ Chicken With Homemade BBQ Sauce: Mix stone fruit jelly with oil and soy sauce. You've just made a yummy coating for roast chicken.

6. Use Pumpkin Butter to marinate a pork loin all day prior to roasting in the oven. Be sure to pierce the meat all over so that the flavor goes deep into the meat.

7. Tutti Frutti Bramble Jam is amazing with roast meat and cheese.

8. Glaze baked chicken and roast beef with Mulled Red Wine Jelly.

9. Mango, Coconut, & Macadamia Nut Conserve is perfect on a slow-roasted pork loin.

10. Try Berry Jam with roast turkey as a delicious zesty alternative to cranberry sauce.

11. Make chicken roasted with Lemon Marmalade and fresh rosemary mixture slathered underneath its skin

12. Top a pork roast with Mango Jam.

13. Apple Hot Pepper Jelly is a tasty accompaniment to roasts or cold meats. Melt it, then brush it on the meat before roasting or after grilling as a glaze for chicken, pork, or fish.

14. Serve Bushel of Apples Jelly or Apple Cider Jelly on the side of roast chicken, ham, or roast pork or as a glaze for these meats.

15. Grand Marnier and Ginger Carrot Cake Marmalade makes wonderful roasted carrots and parsnips. Don’t miss it when preparing sausages, roasted or grilled pork, a vinaigrette for a special salad, and even as frosting on a carrot cake… Yummy!

16. Serve Savory Spiced Mango Conserve with roasted chicken or turkey.

17. Serve Eggplant Cinnamon Jam with roast pork or as a condiment alongside another roasted meat dish.

18. Mix blueberry jam into beef gravy for Sunday night's British roast.

19. Roasted fruits and mascarpone: Take some fruits such as berries, peaches, or rhubarb (pre-cook the rhubarb) and place them in a baking dish. Whisk 4-5 tablespoons of mascarpone with 1-2 tbsp. of 35% cream (use more mascarpone than cream. The mixture should not be liquid). Spread on top of the fruits and bake/roast in the oven for 12-15 minutes. Then top your dish with Blueberry Preserves.

20. Besides turkey, Cranberry Orange Jelly pairs well with roast chicken, ham, or pork chops. Basted on grilled or roasted poultry

Serve with roasted vegetables.

21. Mango Peach Jalapeno Jam can be a glaze for grilled or roasted meats. It’s also fabulous on salmon. Add a spoonful of pepper jelly when roasting veggies (a few minutes before they’re done).

22. Brush Garlic Jelly on roasts or poultry while cooking. Drizzle over the roast lamb.

23. Sweet & Spicy Double Onion Marmalade perks up roasted meats or pâté. Use as a glaze for meats like chicken, roasted ham, and pork, as well as seafood like shrimp. Top roasted or grilled steak, pork, chicken, and seafood.

24. Bourbon Bacon Jam goes well with roast pork sandwiches. Add it to slow-roasted cherry tomatoes on a baguette.

25. Curried Tomato Marmalade is perfect to be served on crostini, alongside roasted pork, beef, chicken, or curry dishes. Slather it on a pork roast or pork chops. You can’t miss this jam in bruschetta with creamy cheese, crab cake, roasted chicken, avocado toast, cheesecake, or even some scrambled eggs.

National Sweet Potato Awareness Month

1. Use Apple Chutney to marinate sweet potatoes and winter squash before roasting

2. Serve Curried Tomato Marmalade with flatbread or grilled pita bread topped with roasted sweet potatoes

3. Add a little bit of Pumpkin Butter into a baked sweet potato

National Spinach and Squash Month

1. Try our Butternut Squash Jam...slather slices of rustic bread with the jam and goat cheese served with a cup of cinnamon tea, as a filling for an Italian crostata, or for a sponge cake, serve with a cheese platter paired with honey, or use as a topping for sandwiches.

2. Puree our Peach Chutney & glaze meat, roasted sweet potatoes, butternut squash, winter squash, etc. Preheat the oven to 400 F/204 C. Peel & seed the winter squash or scrub the sweet potatoes clean (no need to peel them). Chop the potatoes or squash into 1-inch chunks. Spread a sheet of parchment paper in a roasting pan. In a large bowl, combine the veggies with the Peach Chutney, using about 1/4 cup chutney per 2 pounds of vegetables. Transfer to the roasting pan & spread into an even layer. Roast until the sweet potatoes or squash are tender, about 30 to 40 minutes.

3. Use our Habanero Jelly or Key Lime Marmalade to make a balsamic vinaigrette dressing and serve over a nice spinach salad

4. Add Bourbon Bacon Jam to roasted vegetables like butternut squash or sweet potatoes. This jam is the jam, with roasted meats, chicken, duck, or even vegetables, such as roasted squash or eggplant.

5. Use our Savory Spiced Mango Conserve glaze for meat, roasted sweet potatoes, butternut squash, etc.

Halloumi and Stone Fruit Jam Sandwich

Sunday, November 22, 2020

Makes 1 Sandwich


  • halloumi about 3 slices, ~½ in thick

  • white bread 2 slices (try it with koulouri, a Cypriot sesame bread, but any good white loaf will do)

  • unsalted butter

  • Stone Fruit Jam 2 tbsp.


  1. Place a griddle pan on a high heat, or preheat your grill to high. When it’s hot, griddle or grill your halloumi slices for a couple of minutes on the first side, then for 1 minute on the 2nd side. What you are looking for is a little color on the cheese, either good char marks or a golden edge, and a soft pliable texture.

  2. While the halloumi is grilling, place the bread in the toaster or under the grill and toast until lightly golden. Remove, butter one side of each slice and top with a good layer of Stone Fruit Jam. When the halloumi is ready, transfer it straight on to one slice of toast, top with the other, and give it a gentle press together. Cut in half and enjoy straightaway.

Grilled Strawberry & Cream Cheese Stuffed Waffle Sandwiches

Saturday, November 14, 2020

~ YIELD: 4–6 servings, ACTIVE TIME: 10 minutes, TOTAL TIME: 10 minutes


  • 1 batch waffle mix

  • 1/2 cup cream cheese, whipped or softened

  • 1/4 cup small curd cottage cheese

  • 2 tablespoons confectioners' sugar, plus more for topping

  • 1/4 cup strawberry margarita preserves

  • 1 cup fresh Strawberries cut into ¼ inch slices

  • 1 tablespoon unsalted butter, plus more if needed

  • Ground cinnamon, for topping


  1. Make waffles according to the recipe, cooling waffles on a wire rack.

  2. Mix the cream cheese, cottage cheese, and confectioners' sugar in a medium bowl.

  3. Spread one waffle with 1 tablespoon of cream cheese, and another with 1 teaspoon of strawberry margarita preserves. Layer sliced strawberries onto the preserves.

  4. Sandwich together.

  5. Melt the butter in a large skillet over medium-high heat. A dd the sandwiches and cook until golden and crisp, about 2 minutes per side, adding more butter to the pan if needed. (Adjust the heat if the waffles are browning too quickly.)

  6. Repeat with remaining waffles.

  7. Let the sandwiches rest 1 minute before serving. Sprinkle with confectioners' sugar and cinnamon.

Habanero Jelly Shrimp Tacos

Friday, November 6, 2020

~ Yield: 12 SERVINGS, Prep time: 35 MINUTES, Cook time: 10 MINUTES, Total time: 45 MINUTES


  • 1/2 cup vegetable oil, or more, as needed

  • 1 cup buttermilk

  • 3/4 cup all-purpose flour

  • 1/2 cup cornstarch

  • 1 teaspoon lemon pepper

  • 1 teaspoon garlic salt

  • 3/4 teaspoon chipotle chili powder

  • 1/2 teaspoon ground cayenne pepper

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon dried marjoram

  • 1/2 teaspoon dried cilantro

  • 1/4 teaspoon oregano

  • 1/2 teaspoon paprika

  • 1 1/2 teaspoon cumin

  • 1 large egg

  • 1 tablespoon Habanero Jelly

  • Kosher salt and freshly ground black pepper, to taste

  • 1 1/2 pounds medium shrimp, peeled and deveined

  • 1 cup Panko

  • 12 6-inch corn tortillas

  • 2 tablespoons chopped fresh cilantro leaves


  • 2 tablespoons Garlic Jelly

  • 1 teaspoon coarse salt

  • 1/4 cup olive oil

  • 1 tablespoon fresh lime juice

  • 1/4 c. Habanero Jelly, slightly melted


  • 2 cups shredded red cabbage

  • 1 cup shredded green cabbage

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon white wine vinegar

  • 1 teaspoon honey

  • salt and pepper


  • 1/2 cup corn

  • 2 avocados, diced

  • 1/2 medium cucumber, diced

  • 1/2 medium tomato, diced

  • 1 green onion, chopped

  • juice from 1/2 a medium lime

  • salt and pepper


  • 1/2 cup sour cream

  • 2 tablespoons ranch dressing

  • 2 tablespoons chopped fresh cilantro

  • juice of 1 lime

  • 1/2 teaspoon honey

  • 1/4 teaspoon smoked paprika

  • 1 medium avocado, seed removed and flesh scooped out

  • 1 jalapeño, seeds removed

  • 3 cloves garlic, peeled

  • 1/2 cup plain Greek yogurt

  • 3 tablespoons avocado oil or olive oil

  • 3 tablespoons water

  • 1/2 tsp kosher salt

  • salt and pepper


  1. SLAW: Using a mandoline or knife, begin by shredding both colors of cabbage and mixing with the olive oil, vinegar, honey, salt and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.

  2. AVOCADO CORN MIXTURE: In another medium bowl add the corn, avocado, cucumber, tomato and onion. Mix well, then season with lime juice, salt, and pepper.

  3. SHRIMP: For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram, and cilantro. Squeeze the lime all over the shrimp.

  4. MARINADE: In a small bowl, whisk together the marinade ingredients: 3 tablespoons avocado oil, lime juice, chili powder, smoked paprika, cumin, oregano, garlic, red pepper flakes, 2 tablespoons Garlic Jelly, 1/4 c. Habanero Jelly, and kosher salt. Add in prepped shrimp, stir to coat all the shrimp with marinade. Place in refrigerator and marinate for minimum 30 minutes.

  5. CILANTRO LIME CREAM: While the shrimp is marinating, in a food processor add the avocado crema ingredients: sour cream, ranch, avocado, cilantro, honey, paprika, jalapeño, garlic, lime juice, yogurt, oil, water, pepper and kosher salt. Pulse until all the ingredients are smooth. If the consistency is too thick, add another tablespoon of water. Set aside.

  6. You can either cook the shrimp in a medium cast iron skillet, sauté pan, or grill them. Over medium/high heat add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Ensure they are all laid flat into the pan and not on top of each other, this will allow for even cooking. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). Depending on the size of the shrimp, they will cook in about 4-6 minutes. I flip them halfway through to get a nice char/color on each side. If grilling, skewer them so they do not fall through the grates. While the shrimp is cooking add all the ingredients for the cilantro lime cream together and set it aside to add to the tacos.

  7. Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix. Top it with a few spoonfuls of the avocado corn mixture. Add a few pieces of that gorgeous shrimp to each taco. Serve with the cilantro lime cream, a few limes and a sprig of cilantro for garnish! Be generous with the cream, it sure is tasty. Enjoy!



  • If your shrimp is whole, remove the head first, then the legs, and then proceed to peel off the outer shell

  • Make sure the shrimp are deveined: you can ask them to do it at the seafood counter or if doing yourself, cut a shallow slit in back of shrimp where the dark line is and lift it out with a pairing knife

  • When removing the tail, pinch all the way at the back so you do not break off any of the tail meat


  • Shrimp cook fast, there are a few things to look for to know that your shrimp is cooked.

  • Shrimp will turn from translucent to opaque when cooked through

  • They will also form a "c" shape, easy to remember because "c" stands for cooked! "o" shape means overcooked.

Tutti Frutti Tarragon Vinaigrette

Thursday, October 29, 2020

~ READY IN: 15 mins, SERVES: 32


  • 1-quart red wine vinegar

  • 2 cups pure maple syrup

  • 4 ounces Dijon mustard

  • 2 ounces dry tarragon or 3-4 sprigs of fresh tarragon with stems removed

  • 1-ounce kosher salt

  • 1 tablespoon fresh ground pepper (toasted before grinding)

  • 2 shallots

  • 6 garlic cloves

  • 3 cups Tutti Frutti Preserves

  • 1 quart blended oil (75% Canola/25% Olive Oil)


Put all ingredients into a LARGE container and continue to blend using an immersion blender until all ingredients have blended together well.


Combine all ingredients except the oils in a food processor until combined. Slowly add oil until well blended.

This dressing will store refrigerated for several weeks but will need to be re-stirred before using due to a slight separation of the oil.

Tenderloin Steak with Pepper Jelly Sauce and Corn Cakes

Wednesday, October 21, 2020

Servings: Serves 4, Prep Time: 20 minutes, Cook Time: 12 minutes


  • 4 tenderloin steaks (1" thick)

  • 3/4 tsp garlic salt

  • 3/4 tsp chili powder

  • 1/2 tsp coarse grind black pepper

  • 1/4 tsp ground cumin

  • 1/4 tsp dried oregano leaves

  • 1 tbsp olive oil

  • 1/2 cup beef stock

  • 1/4 cup balsamic or red wine vinegar

  • 1/3 cup Pepper Jelly


  1. Combine garlic salt, chili powder, pepper, cumin, and oregano. Rub over both sides of steaks.

  2. Heat oil in a heavy large skillet over med. high heat. Add steaks and cook for 6-8 minutes for rare to med. rare, turning once. Transfer steaks to plate.

  3. Add stock, vinegar, and Pepper Jelly to skillet. Use a wooden spoon to scrape and deglaze any cooked bits stuck to the pan. Cook 5 minutes or until slightly thickened, stirring occasionally.

  4. Place steaks back in pan and spoon over steaks, simmer for a few minutes.

Corn Cakes

  • 1¼ cup all-purpose flour

  • 1/3 cup sugar

  • ¾ cup coarse yellow cornmeal

  • 2 ears fresh corn, kernels removed from cobs

  • 2 teaspoons baking powder

  • ½ teaspoon kosher salt

  • ¾ cup milk

  • 1 tablespoon honey

  • ¼ cup sunflower oil

  • 1 large egg

In a large bowl, combine flour, sugar, corn, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center. In a small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended. Do not over mix! Heat a pan or griddle and grease with a little oil. Add ¼ cup batter per cake to the griddle and cook 2 minutes per side, till puffed and golden. Serve immediately.

To serve: Place a corn cake and steak in the center of the plate, and top with a large scoop of Pepper Jelly. Allow to melt slightly and serve!

Salmon with Cranberry Pistachio Sauce

Tuesday, October 13, 2020

Prep Time: 20 minutes, Cook Time: 30 minutes, Total Time: 50 minutes, Servings: 2 people



  • 2-3 ounce salmon filets

  • 1 teaspoon honey

  • 1 teaspoon Dijon

  • 1/2 cup pistachios

  • 1/4 teaspoon olive oil

  • sea salt and black pepper to taste

  • 1 cup of Cranberry Orange Preserves

Celeriac Mash

  • 1 large celeriac (celery root)

  • 1/2 tablespoon butter

  • 1/4 cup milk (or almond milk or choice)

  • sea salt and black pepper to taste



  1. Preheat oven to 425 F.

  2. Add 1/4 cup of pistachios to a blender, and blend until ground into a fine flour. A coarser grind will result in a less crunchy topping and a finer grind will bake up crisper.

  3. Mix pistachio flour with sea salt and pepper, to taste, and then mix in ½ teaspoon olive oil.

  4. In a small dish, mix the honey and Dijon.

  5. In a baking dish, brush the honey-Dijon mixture on the salmon. Dip the top of each salmon fillet in the pistachio mixture and coat well.

  6. Bake for 20-25 minutes, until salmon, is cooked through.

  7. Increase oven temperature to low broil, and place salmon near the broiler. Continue to cook for another 3-5 minutes, or until fish flakes easily with a fork, watching carefully to keep nuts from burning.

  8. Heat the Cranberry Orange Preserves and stir in 1/4 cup of pistachios to the sauce.

  9. Spoon over the salmon

Celeriac Mash

  1. Peel and chop the celeriac into large chunks.

  2. Add the celeriac to a pot with boiling water, and boil for 12-15 minutes, until the chunks are soft all the way through. It will not fall apart as easily as potatoes.

  3. Drain, and add the cooked celeriac to a food processor bowl. Add butter, milk, salt, and pepper. Process for 3-4 minutes. It will take longer for the celeriac to form a mash than potatoes, but will eventually smooth out. Celeriac doesn't get as smooth as potatoes, but will be thick and creamy.

Spicy Cocktail

Monday, October 5, 2020


  • A spoonful of Cherry Scotch Bonnet Jelly or Watermelon Jalapeño Jam

  • 2 oz of whiskey

  • 1/2 oz of homemade simple syrup

  • 3/4 oz of fresh-squeezed lime juice

Put all together, Shake, Strain, and Finish with ice.

Mango-Ginger Quick Bread

Sunday, September 27, 2020

~ YIELDS: 8, COOK TIME: 1 Hour


  • 1 c. Mango, Coconut, Macadamia Nut Conserve

  • 2 c. flour

  • 1 tsp. baking soda

  • 1/2 tsp. ground cinnamon

  • 1/2 tsp. Salt

  • 1/4 tsp. ground allspice

  • 3 tbsp. crystallized ginger ~ 1/2 a cup

  • 3/4 c. light brown sugar

  • c. vegetable oil

  • 2 large eggs

  • 1 1/2 tsp. lime zest

  • 1 tbsp. fresh lime juice


  1. Preheat oven to 375 F. Grease and flour 9 x 5 x 3-inch loaf pan.

  2. In a large bowl, stir together flour, baking soda, cinnamon, salt, and allspice. Stir in ginger.

  3. In another large bowl, with electric mixer on medium speed, beat brown sugar and oil until combined. Beat in eggs, 1 at a time, beating well after each addition, until light and creamy. Beat in lime zest and juice. Beat in Mango, Coconut, Macadamia Nut Conserve. Fold in dry ingredients until just combined. Spoon batter into loaf pan and smooth top.

  4. Bake 55 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes, unfold bread, and cool completely on wire rack.

Fish Tacos with Garlic Pepper Jelly

Saturday, September 19, 2020

~ Prep Time: 5 minutes, Cook Time: 15 minutes, Total Time: 20 minutes


  • 2 lbs. fresh or frozen cod, halibut, or tilapia

  • 2-4 tablespoons butter

  • 1 package coleslaw mix

  • 1 10 oz. bag shredded carrots

  • 2 -4 limes juiced

  • 8 oz. jar Pepper Jelly

  • 4 tablespoons Garlic Jelly

  • 2 teaspoons soy sauce

  • 12-16 16-inch flour tortillas


  1. If fish is frozen be sure to defrost then pat fish dry with paper towels.

  2. Melt butter in a pan. Then add fish and cook for 2-4 minutes per side until fish is opaque. Then set aside. (* Adjust cooking time if your fish is thicker.)

  3. In a small saucepan mix together 2 cups of Pepper Jelly, Garlic Jelly, lime juice, and soy sauce. Cook on low heat till jelly has melted.

  4. In another bowl, mix together shredded cabbage and carrots.

  5. Wrap tortillas in foil and heat in the oven for 5-10 minutes.

  6. Add cabbage and carrot mixture to tortilla then add fish. Spoon pepper jelly on top and enjoy!

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