Tuesday, October 15, 2013

Saucy Slow Jams Tarts  
We use muffin tins to make miniature tarts made with Slow Jams!  This recipe comes together in minutes and the reward for your hard work is these delectable little bites.     
1 Package Pre-made Pie Crust  
If you are feeling ambitious, you can make your own – here is a good recipe 
3 Cups of your favorite fruit – sliced and chopped so they will fit into the muffin cups.  
1 Jar of your favorite Slow Jams 

Butter each individual muffin cup and heat the oven to 375 degrees.  
Cut the pie crust into 2.5 x2.5 inch squares and keep remaining pieces for topping.  Fill each individual cup half of the way with fruit and spoon 2 Tsp. of Slow Jams.  When you have filled each cup, spoon any remaining jam and fruit into the cups until you have used everything.  Use the leftover pie crust to create shapes and designs on the top of the tarts, or leave them open as shown.  
Bake tarts for 12 minutes or until pie crust begins to brown.  Remove from the oven and cool before using a large spoon to empty muffin cup tins.  The tarts should pop right out but if you have any difficulty removing them from their tray, take a knife and run it around the edges of each tart.  Serve with whipped cream or ice cream!    

Tuesday, September 17, 2013

Blueberry Lavender Brownie Cheesecake
Chocolaty cheesecake with Blueberry Lavender Slow Jams is a forkdropper!  The berry sour cream sauce is a perfect complement to the dense dollops of chocolate in the cheesecake! 

2 cups crumbled Chocolate Wafer Cookies
4 Tbs. Butter, melted
2 8oz packages of Cream Cheese, softened
1 Cup Sugar
1/2 Tsp. Salt
1 Tsp. Vanilla
2 Large Eggs, room temperature
3/4 Cup Sour Cream
3 Tbs. Unsweetened Cocoa
Blueberry Lavender Sauce
1 Jar Blueberry Lavender Slow Jams
1 Cup Sour Cream

Butter a 9-inch springform pan.  Stir the chocolate wafer crumbs, salt and melted butter together, making sure the crumbs are coated evenly with the butter.  Pour the crumb/butter mixture into the spring form pan and pat into the bottom of the pan and up the sides to create a crust.  Place a sheet of foil under the pan and form to the bottom and up the sides.  This will act as a barrier in case any butter (and later batter) seeps through the bottom of the springform pan.  Center the pan in the middle of the oven and turn the oven to 350 degrees.  Bake the crust in the oven for 10 minutes and remove to cool. 

Turn the oven down to 325 degrees and boil 3 cups of water in a separate pan.   

In a separate bowl, whip the cream cheese on high for 3 minutes.  Add the sugar and salt and cream the mixture for another 3 minutes.  Beat in the eggs and vanilla until all ingredients are incorporated.  Add the sour cream and mix at low speed for another minute. 
Scrape down the sides of the bowl and make sure everything is mixed well.   

In a separate bowl, add the cocoa powder and 1 and a half cups of the cheesecake mixture and mix well. 
Add the plain cheesecake mixture to the springform pan and dollop the chocolate mixture in an tablespoons around the cake until you have none left.  Take a butter knife and run it through the cake, creating swirls of plain and chocolate cheesecake. 

 Place the pan in a larger roasting pan.  Remove the boiling water from the stove and carefully pour the water into the roasting pan so it reaches a little under halfway up the side of the springform pan. 
Place the roasting pan in the oven and bake the cheesecake for 1 hour and 15 minutes.  After 1 hour and 15 minutes, turn the oven off and leave the oven door partially open, leaving the cheesecake in the oven.  The cheesecake should remain in the cooling oven for 1 hour after which you can remove and leave at room temperature to continue cooling for another hour.  Place cheesecake in the refrigerator and chill for 4 hours. 

To make the Blueberry Lavender Sauce, mix the sour cream and jar of Blueberry Lavender Slow Jams in a bowl and chill.  When you are ready to serve the cheesecake, slice with a warm knife and drizzle the sauce over the top.  Voila!  

Tuesday, December 4, 2012

Spicy Strawberry Bomb Bomb

The smooth creaminess of goat cheese pairs magnificently with the spicy cherry bomb peppers in Spicy Strawberry Bomb. Take this to your next holiday party for an impressive addition to the appetizer table. 
16oz. Goat Cheese, softened
3 Tbs. Sour Cream
2 Tbs. Fresh Herbs (we used basil and rosemary), optional
1 Jar Slow Jams Spicy Strawberry Bomb Jam
½ Tbs. Olive Oil (or Cooking Spray)

Line a 1 Quart mixing bowl with plastic wrap and coat the inside of the bowl with olive oil (or use a cooking spray).
Using a mixer, beat the goat cheese, sour cream and fresh herbs until combined.      
Beginning with the goat cheese mixture, layer ½ a cup of goat cheese on the bottom of the bowl.  Press the mixture into the bottom so it is even.  Take 1/3 cup of Spicy Strawberry Bomb Slow Jams and spread a layer over the goat cheese.  Repeat with remaining layers, goat cheese, then jam, ending with goat cheese.
When you are finished layering the goat cheese and jam, fold the plastic wrap over the bomb and press firmly so the mixture molds firmly into the bowl.  Chill the bomb for at least 2 hours (if you are pressed for time, you can place in the freezer for up to 1 hour). 
When you are ready to unmold the bomb, carefully pull the mold out of the bowl and invert onto a plate. Unwrap the bomb, garnish with fresh herbs and serve with crackers or fresh baguette.   

Monday, October 1, 2012

Pork Confit from Forest Grill

Fall is here and that means a return to rustic and hearty meals.  Chef David Gilbert, of Forest Grill, shared his Pork Confit recipe which is the perfect autumnal dinner.  Garnished with Spiced Apple Slow Jams, this dish will warm your heart and your soul!  


2 tablespoons kosher salt
3 bay leaves
4 garlic cloves, crushed
½ bunch fresh flat-leaf parsley, coarsely chopped
2 tablespoons black peppercorns
1 bunch fresh sage
3 tablespoons chopped shallots
½ teaspoon pink salt
5 pounds boneless pork shoulder butt, cut into 2-inch chunks
2 to 4 cups rendered duck fat or lard or a combination (see recipe below)
1 jar Spiced Apple Slow Jams  
1.   Combine all the ingredients except the pork and the fat in a spice grinder and pulverize to a powder.
2.   Rub the mixture evenly all over the meat. Place it in a nonreactive container, cover and refrigerate for 24 hours if you’re using pork shoulder pieces, 48 hours if you’re using pork loin.
3.   Preheat the oven to 180 to 200 degrees F.
4.   Rinse the pork under tepid water, wiping off all the seasonings, and dry thoroughly with paper towels. Submerge the meat in the rendered fat in a stockpot or dutch oven. The meat must be completely covered in fat. Bring the fat to a gentle simmer on the stovetop, then place the pot, uncovered, in the oven, and cook until fork-tender for 4 to 6 hours for a shoulder, 3 hours for loin.
5.   Cool in the fat, then cover, making sure all the meat is submerged in the fat and refrigerate for at least 24 hours.
6.   To serve, allow the pork to come to room temperature, remove from fat, and sauté over medium heat or roast at 425 degrees F. until hot.
7.   Remove crispy pork from pan, top with Slow Jams Spiced Apple Jam. Serve with apple butter, roasted cippolini onions, and toasted sourdough.
To Render Fat
1 pound duck or goose skin and fat, scraps of pork fat
1.   Combine the fat and ¼ cup water in a heavy bottomed saucepan and set it over very low heat, uncovered, for several hours to render. The fat will liquefy and the water will evaporate, leaving pure fat. Don’t let the fat come to a boil or turn brown, or it will taste harsh.
2.   Strain the fat through a sieve lined with cheesecloth. Let cool, then store covered in the refrigerator.

Thursday, August 16, 2012

Stuffed Eggplant with Tomato Jam

Fresh summer eggplant and Slow Jams Tomato Jam are combined to create a simple and delightful dinner, perfect for the last weeks of dining al fresco.  Right now, tomatoes are at the peak of their season, so we had to capture their delicious flavor in a jar!


5 Japanese Eggplants
3 Tbs Olive Oil
2 lbs Ground Beef (Lamb or Chicken will also work well)
1 Small Onion
3 Red Peppers
6 Cloves Garlic, Minced
½ Cup Fresh Parsley Leaves
½ Cup Fresh Basil Leaves
1 ¼ Cup Parmesan Cheese
¾ Cup Slow Jams Tomato Jam
Salt and Pepper

Preheat oven to 350 degrees.  Cut eggplants in half and remove center, leaving “boats”.  Dice eggplant and chop onions and red peppers into ½ inch square pieces.

Heat 1 Tbs. olive oil in a medium sauté pan and season ground beef with salt and pepper.  Sauté ground beef and brown.  When beef is browned (8-10 minutes), remove from the pan and set beef aside.  Heat 2 Tbs. olive oil in pan and add onions, peppers and garlic.  Sauté until browned (8 minutes) and then remove from the heat.  Add cooked beef, herbs, 1 cup of cheese and ½ cup of Slow Jams Tomato Jam to the mixture.   

Season eggplant “boats” with salt and pepper and place on a greased baking sheet.  Divide meat mixture between 10 boats and top with remaining cheese.  Bake eggplant for 30 minutes or until cheese is bubbly and brown. 

Remove eggplant from oven and garnish with remaining Slow Jams Tomato Jam.  Enjoy!  

Tuesday, July 3, 2012

Raspberry Basil and Gin Paletas

These deliciously easy popsicles are just what you need to cool down!  If you are making them for the kiddies, feel free to leave the spirits out – they will still taste fabulous! 
1 ½ cup sour cream
1 ½ cup 2% milk
1tsp. vanilla extract
3/4 cup Slow Jams Raspberry Basil
2 Tbs. of your favorite Gin  
Popsicle molds and sticks for 12 paletas  

Whisk all the ingredients together and pour into popsicle molds.  Freeze until solid.  To remove the paletas from their mold, run under warm water or dip into a bowl of warm water.  The paletas should slide right out.  Recipe makes 12 paletas. 

Sunday, July 1, 2012

Blueberry Sage Peppercorn Cream Cake

It’s way too hot to think about messing around in the kitchen, let alone turning the oven on!  This five ingredient fantastic cake of frozen goodness is just the thing to beat the heat – we used Slow Jams Blueberry Sage Peppercorn, but you can use whatever Slow Jams you like!   
16oz. Mascarpone cheese, softened (shouldn’t be hard in 90 degree temps!)
2 Tbs. Powdered sugar
2 Packages soft Lady Fingers – 3 oz packages  
1 Jar Slow Jams Blueberry Sage Peppercorn Jam
1 Pint Blueberries
1 9” Springform pan

Beat the mascarpone and powdered sugar together with a whisk and set aside. 
Place a layer of Lady Fingers on the bottom of your springform pan.  Try to fill in any holes and make sure the entire bottom of the pan is covered.  Spread half the mascarpone evenly over the lady fingers and follow up with 1/2-3/4 jar of Slow Jams.  Cover the jam layer with a layer of Lady Fingers and follow with the remaining layer of mascarpone. 
Place a layer of blueberries on top of the cake (it may take the entire pint) and place cake in the freezer.  Freeze for at least 4 hours before serving.  When you are ready to serve, release the spring on the pan.  The cake should not stick to the sides, but if it does, run a butter knife under warm water and run the knife around the edges of the pan.