Recipes & Ideas

Grilled Strawberry-Avocado Toasts with Burrata

Wednesday, June 29, 2022

Total: 45 mins, Yield: 4


  • 6 scallions

  • 2 cups strawberries, hulled and quartered

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

  • 2 tablespoons fresh lemon juice

  • 1/4 teaspoon crushed red pepper

  • Kosher salt

  • Black pepper

  • Four 1-inch-thick slices of rustic bread

  • Extra-virgin olive oil, for brushing and drizzling

  • 1 garlic clove

  • 1/2 cup Strawberry Margarita Preserves

  • 8 ounces burrata, cut into bite-size pieces

  • Balsamic vinegar, for drizzling

  • Flaky sea salt and torn basil, for garnish


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

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

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

Spicy Cherry Cordial

Tuesday, June 21, 2022

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


  • 2 cups Scotch Bonnet Cherry Jelly

  • 2 cups water

  • 1 ½ teaspoons cardamom pods, smashed

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

  • 2 cinnamon sticks

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


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

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

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

Orange Marmalade Martini

Monday, June 13, 2022

2 Servings


  • 100ml London Dry gin

  • 30ml Cointreau

  • 30ml fresh lemon juice

  • 2 tbsp. Orange Whiskey Marmalade


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

  2. Serve with warmed croissants for an indulgent breakfast.

Red, Hot, & Cool Raspberries

Sunday, June 5, 2022

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


  • 1 cup Raspberry Chipotle Preserves

  • 2/3 cup plain whole-milk Greek yogurt

  • 2/3 cup cream cheese, softened

  • Fresh mint leaves, for garnish


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

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

Frozen Strawberry Custard with Lemon Curd Swirl

Saturday, May 28, 2022

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


  • 1 cup Strawberry Margarita Preserves

  • 2 cups heavy cream

  • 1 cup whole milk

  • 4 large eggs

  • 2 teaspoons pure vanilla extract

  • Pinch of salt

  • 1 cup Lemon Curd


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

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

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

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


Friday, May 20, 2022

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


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

  • 1 cup of Sweet and Spicy Double Onion Marmalade

  • 2 tablespoons kosher salt, divided

  • 1 1/2 teaspoons thinly sliced fresh sage

  • 1/4 cup crème fraîche

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


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

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

Suggested Pairing: Dry, powerful Chablis.

Smoked Cherry Bounce

Thursday, May 12, 2022

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


  • Cherry wood chunks

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

  • 2 cups Scotch Bonnet Cherry Jelly

  • 1 quart (32 ounces) brandy or rye whiskey


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

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

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

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

Grilled Short Ribs with Smoky Blackberry Barbecue Sauce

Wednesday, May 4, 2022

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


  • 1 pound blackberries

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

  • 1 ½ cups of Blackberry Jam

  • 3 tablespoons vegetable oil, plus more for brushing

  • 1 tablespoon minced garlic

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

  • ¼ cup tomato paste

  • ½ cup apple cider vinegar

  • ½ cup packed light brown sugar

  • ¼ cup soy sauce

  • 3 tablespoons seeded and minced chipotles in adobo sauce

  • 2 tablespoons Dijon mustard

  • 1 teaspoon ground cumin

  • Kosher salt

  • Pepper

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons finely chopped oregano, plus more for garnish

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

  • Thinly sliced radishes, for garnish


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

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

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

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

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

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

Huevos Rancheros with Raspberry Chipotle

Tuesday, April 26, 2022

Serving Size: 1


  • 2 garlic cloves

  • 2 tomatoes, chopped

  • 1 jalapeño pepper

  • 1 small white or yellow onion

  • 1 tsp ground cumin


  • Flour tortillas

  • 1 cup cooked black beans

  • 1 Tbsp minced garlic

  • Feta or cotija cheese

  • 1 large egg

  • Olive oil

  • ½ avocado and Chopped cilantro to garnish

  • Raspberry Chipotle Jam


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

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

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

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

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

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

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

  8. Serve immediately and Enjoy!

Pimento Cheeseburgers with Bacon Jam

Monday, April 18, 2022

Total: 45 mins, Yield: 4

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


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

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

  • 1/3 cup mayonnaise

  • 1/4 cup drained and chopped jarred pimientos

  • 1 small garlic clove, finely grated

  • 1 tablespoon Habanero Jelly

  • 1/4 teaspoon Worcestershire sauce

  • 1/4 teaspoon pepper


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

  • Kosher salt

  • Pepper

  • 1 tablespoon canola oil

  • 4 potato rolls, split and toasted

  • Sliced dill pickles and thinly sliced scallions, for serving

  • Bacon Jam


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

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

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

Oatmeal with Strawberries, Toasted Walnuts, and Skyr

Sunday, April 10, 2022

Total: 15 mins Yield: 2


  • ½ cup walnuts

  • 1 ½ cups rolled oats (about 5 ounces)

  • 1 ½ cups milk

  • 1 ½ cups water

  • Pinch of kosher salt

  • Strawberry Margarita Preserves

  • 6 strawberries, hulled and sliced

  • 2 tablespoons skyr (Icelandic yogurt) or Greek yogurt


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

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

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

Brewsky Sangria

Saturday, April 2, 2022

Makes 8 drinks


  • 10 ounces of Sirop de Liège

  • 1 cup of fresh lemon juice

  • Four 12-ounce bottles lager, chilled

  • 1 cup triple sec

  • Ice

  • 2 Bosc pears, sliced, for garnish


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

Ham-Jam Sandwiches

Friday, March 25, 202

~ Total: 10 mins, Yield: 4 to 6

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


  • 3 ounces goat cheese

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

  • 1 (20-inch) good-quality baguette

  • 5 ounces thinly sliced prosciutto

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


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

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

Suggested Pairing: Light-bodied cru Beaujolais.

Jerk-Smoked Duck with Peach Barbecue Sauce

Thursday, March 18, 2022

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

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


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

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

  • 1 cup Peach Preserves

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

  • 3/4 teaspoon kosher salt, divided

  • 1/3 cup yellow mustard

  • 1/4 cup honey

  • 1/4 cup packed light brown sugar

  • 2 tablespoons white vinegar


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

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

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

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

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

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

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

Suggested Pairing: Smoky, savory Rioja.

Peach & Rosemary Fizz with Peach & Prosecco Preserve

Wednesday, March 9, 2022

Makes 2


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

  • 50ml rosemary simple syrup

  • 2 tbsp Peach Preserves

  • Rosemary sprig to garnish

Rosemary Simple Syrup Ingredients

  • 125ml water

  • 100g sugar

  • a few sprigs of rosemary


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

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

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

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

  5. Leave to cool before using.

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

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

  8. Garnish with a sprig of fresh rosemary.

Agnolotti Pasta with Oma Cheese & Stone Fruit

Tuesday, March 1. 2022

~ Serving Size: 3-4


  • 1 cup all-purpose flour

  • 5 egg yolks

  • 2 large eggs


  • 1 cup Oma cheese

  • ½ cup Mascarpone cheese

  • 2 Tbsp Arrowroot powder

  • Stone Fruit Jam


  • 1 cup white wine

  • 7 Tbsp butter

  • 2 Tbsp all-purpose flour

  • Stone Fruit Jam


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

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

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

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

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

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

Breakfast Tea Gin Cup

Monday, February 21. 2022

Makes 2


  • 2 Tbsp Plum & Gin Preserves

  • 150ml Special Blend Breakfast Tea

  • 70ml London Dry style gin

  • 50ml fresh lemon juice

  • lemon twist to garnish

  • ice cubes


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

British Bubble & Squeak with Tomato Marmalade

Sunday, February 13. 2022

Serving Size: Serves 2

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

  • 1 large egg

  • 4 oz of Curried Tomato Marmalade


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

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

  3. Remove from heat and plate your Bubble & Squeak

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

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

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

Habanero Jelly & Tofu Stir Fry

Saturday, February 5, 2022

Serving Size: Serves 2


  • 1lb firm tofu, dried

  • 1 ¼ cup soy sauce

  • 1 tsp non-GMO canola oil

  • 2 - 3 ounces scallions, chopped

  • 1 - 2 ounces sesame seeds for garnish

  • 5 Tbsp Habanero Jelly


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

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

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

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

  5. Toss baked tofu in Habanero Jelly sauce

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

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

Jam Bellini

Friday, January 28, 2022

Makes 6


  • 150 mls Prosecco, or champagne

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


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

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

Escargot in Wine

Thursday, January 20, 2022


  • 1 (4 oz.) can escargot, drained

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

  • 1 tbsp. Garlic Jelly

  • 1/4 tsp. coarsely ground black pepper

  • 1/2 c. butter

  • 2 tbsp. fresh parsley, chopped

  • 1 tsp. tarragon

  • 2 tbsp. chives


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

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

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

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

Agnolotti Pasta with Oma, Stone Fruit, & Honey

Wednesday, January 12, 2022

Serving Size: Serves 3-4


-1 cup all-purpose flour

-5 egg yolks

-2 large eggs


-1 cup Oma cheese by Jasper Hill

-½ cup Mascarpone cheese (we used Vermont Creamery)

-2 Tbsp Arrowroot powder

-6 oz of Stone Fruit Jelly

-1 Tbsp Honey


  • 1 cup white wine

  • 7 Tbsp butter

  • 2 Tbsp all-purpose flour

  • 2 oz of Stone Fruit Jelly

  • 1 Tbsp Honey


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

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

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

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

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

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

Moqueca Brazilian Fish Stew with Spicy Tomato Marmalade

Tuesday, January 4, 2022

Serving Size: Serves 2-3

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

  • 4 Tomatoes, diced

  • cloves garlic, minced

  • 1 Yellow bell pepper, sliced

  • 1 Green bell pepper, sliced

  • 9 ounces coconut milk

  • Juice ½ lime

  • 1 tsp paprika

  • Cilantro, chopped

  • 2 Tbsp olive oil

  • 4 oz Curried Tomato Marmalade


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

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

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

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

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

Frosty Strawberry-and-Cream Milk Shakes

Monday, December 27, 2021

Yield: 4 shakes


  • 1-pint vanilla ice cream, softened

  • 1/2 cup whole milk

  • 1 cup Strawberry Margarita Preserves


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

Juniper-Rubbed Roast Duck with Cherry Jus

Sunday, December 19, 2021

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


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

  • 2 tablespoons plus 1 teaspoon dark brown sugar, divided

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

  • 1 tablespoon juniper berries, finely crushed

  • 1 medium-size yellow onion, quartered

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

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

  • 2 teaspoons vegetable oil

  • 4 cups cold water, divided

  • 4 bunches of fresh thyme, divided

  • 2 tablespoons kirsch (cherry brandy)

  • 3/4 cup Scotch Bonnet Cherry Jelly

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


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

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

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

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

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

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

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


Saturday, December 11, 2021

Serving Size: Serves 6


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

-⅓ cup olive oil

-8 large eggs

-4 Tbsp Sweet & Spicy Double Onion Marmalade


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

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

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

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

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

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

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

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

Cranberry & Cherry Punch

Friday, December 3, 2021

Serves 4-6


  • 150ml vodka

  • 200ml cranberry juice

  • 200ml cherry juice

  • soda water top-up

  • 3 tsp Cranberry Orange Jelly

  • 3 tsp Scotch Bonnet Cherry Jelly

  • fresh mint & orange zest twists to garnish

  • ice


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

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

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

Eggplant & Pumpkin Seed Bruschetta

Thursday, November 25, 2021


  • French bread

  • Extra virgin olive oil

  • Salt & Pepper

  • Cream cheese

  • Goat cheese- at least 4 oz.

  • 2 tea Honey

  • Pumpkin seeds

  • Eggplant Cinnamon Jam


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

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

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

Cranberry Spritz

Wednesday, November 17, 2021

  • 1 1/2 ounces gin

  • 1 tablespoon of Cranberry Orange Jelly

  • 3 ounces of sparkling wine

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

Pasta with Pumpkin Brown Butter Sauce

Tuesday, November 9, 2021

Total: 15 mins, Yield: 4


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

  • 8 tablespoons unsalted butter

  • Pinch crushed red pepper flakes

  • 1/4 cup plus 2 tablespoons minced shallots

  • 12 sage leaves, roughly chopped

  • Kosher salt

  • Freshly ground black pepper

  • 3/4 cup pumpkin butter

  • Freshly grated Parmigiano-Reggiano, for garnish


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

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

Pumpkin Mousse

Monday, November 1, 2021

Total: 10 mins, Yield: 4


-1/2 cup pumpkin butter

-1/4 cup crème Fraiche

-1/2 cup heavy whipping cream


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

Sour Cherry–Glazed Ribs

Sunday, October 24, 2021

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


  • 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