Friday, December 30, 2011
People love to serve our jams on cheese trays so we thought we would combine the two into one deeeeliciously baked bite. Serve these cheddar disks as an appetizer, afternoon snack, cheese tray addition or as a great accompaniment to a salad.
Makes about 30 disks
2 cups shredded sharp cheddar cheese
1 stick butter
1 cup flour
1 cup Slow Jam's Jam – we suggest tomato, raspberry jalapeno or sweet pepper
Cream cheddar cheese, flour and butter until dough forms a ball. Measure balls of dough using a teaspoon and roll into uniform spheres. Place balls in a bowl, cover and place in refrigerator for 1 hour and up to 48 hours.
When you are ready to bake the cheddar disks, preheat oven to 350 degrees. Place balls of dough on ungreased baking sheet and bake for 10 minutes. Remove the disks from the oven and make indents in the top using a wooden spoon. Fill each indent with a half teaspoon (or a little more) of jam and place back in oven. Bake disks for 5-7 minutes longer until they are golden brown and jam is bubbly. Allow cheddar disks to cool before serving – and be careful about eating them straight out of the oven, because the jam is piping hot!
This recipe comes to you from the Slow Jams on the road! During the holidays some of us are traveling and we brought one of our beloved holiday cookie recipes with us (and of course, some Slow Jams!). These Ribbon Jewels will make any traveler feel right at home.
Makes about 3 dozen
4 eggs separated
1 cup (2 sticks) butter
1 cup sugar
2 cups flour
3/4 cup slivered almonds, ground in food processor
1 cup sour cream
1/2 cup Slow Jam's Peach Jam
1/2 cup Slow Jam's Raspberry Jam
3/4 cup powdered sugar
3 tbs softened butter
1 tbs cream
1 tsp vanilla
Dash of salt
Preheat oven to 350 degrees. Beat egg whites until they form soft peaks. In a separate bowl, cream butter and 1 cup sugar. Add yolks one by one and beat until smooth. Fold in egg whites. Mixture may take a minute to come together. Separate the batter into 5 even portions.
Flip over a 13x9x2 inch baking sheet and butter and flour the bottom (yes, you are using the back of the pan because you need a flat surface). Take one portion of the batter and spread it across the back of the prepared pan, using a spatula or frosting knife. Try to get it spread out as evenly as possible and do not be afraid if it looks too thin, it will puff up during baking. Try to get the batter closest to each edge.
Bake at 350 degrees for about 10 minutes. Try not to let the edges of the cake brown. Once you remove the pan from the oven, slide the cake (which will now actually resemble somewhat of a giant sugar cookie in both looks and texture) onto a wire rack. Repeat process with next 4 portions of batter.
Once all layers are prepared, mix almonds and sour cream together. Prepare a sheet of wax paper or parchment paper and place first layer of cake onto the sheet. Spread layer with ¼ cup of the peach jam and then top with a layer (1/3 cup) of the sour cream mixture. Place another cake layer on top and spread with ¼ cup of raspberry jam and then another layer (1/3 cup) of the sour cream mixture. Repeat this process and then leave the top layer plain.
Wrap the cake up neatly and place on a sheet pan. Cover the cake with weights, cans or books and refrigerate overnight.
When you are ready to frost the cake, cream 3 tbs of softened butter with the powdered sugar, cream, vanilla and dash of salt. Frost the cake and let sit for a couple hours to set. Once you are ready to cut the ribbon jewels, take a sharp knife and score the top and sides of the cake evenly. Cut into 1 inch squares or small bite size rectangles – whichever you prefer. These are beautiful!
Friday, December 16, 2011
Our jams aren't just for eating - we want you to enjoy them in beverages as well! It's a snap to put together the three ingredients for this cocktail. We used our Raspberry jam, but you will love this with just about any of our Slow Jams!
2 ounces Gin
4 ounces Tonic
3 Tbs Slow Jam's Raspberry jam
Fill a cocktail shaker with ice and add gin and jam. Shake vigorously and strain into your favorite cocktail glass. Top off with tonic water and serve. Cheers!
We had to post this cookie recipe to showcase our Grape Jelly. It's the perfect combination of comfort food and holiday spirit nicely packaged in a cute little cookie. If you are at the market tomorrow - you can try ours before baking your own!
Recipe (from marthastewart.com)...
Makes about 3 dozen cookies
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup smooth peanut butter
1 stick unsalted butter, softened
1/3 cup granulated sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/2 cup Slow Jam's Concord Grape Jelly
Preheat oven to 350 degrees. Whisk together flour, baking powder, baking soda and salt. Beaet peanut butter and buter with a mixer on medium speed until smooth. Add sugars and beat until pale and fluffy. Add egg and vanilla and beat until incorporated. Reduce speed to low and add dry ingredients until combined.
Scoop level tablespoons of dough and form into balls. Roll each ball in granulated sugar and transfer to parchment-lined baking sheets, spacing about 2 inches apart.
Bake until cookes are puffy, about 10 minutes. Remove from the ove and make indentations in the center by pressing with the handle of the wooden spoon. Return to the oven and bake until edges are golden brown, about 6-7 minutes more. Transfer sheets to wire racks and let cool completely.
When cookies are cool, dollop grape jelly into indentations. You can store cookies in an airtight container for up to a week, but we never have that problem!
Thursday, December 1, 2011
Our Tomato Jam goes well with almost anything but our favorite way goes back to the basics - cheese and toast. This is hands down (and jars empty) our favorite hors d’ oeuvre recipe. Feel free to substitute cream cheese or mascarpone or whatever spread you would like!
1 Loaf Whole Grain or Traditional Baguette
1 Round of Goat Cheese at room temperature
1 Jar Slow Jam's Tomato Jam
Slice baguette into thin rounds and toast in oven or toaster oven. Whip goat cheese and spread on toasts. Top toasts with Tomato Jam and watch them disappear before your eyes!
This evening we were busy making jam but our stomachs were only thinking of dinner! We whipped up this meal in minutes - it’s easy and fast, with only 5 ingredients. If you want a little more heat, substitute our Raspberry Jalapeno jam for an extra kick!
2 lbs Chicken Breast
1 Onion, Sliced
2 Cloves Crushed Garlic
1 Jar Slow Jam's Peach Rosemary Jam
Salt and Pepper
Season chicken breast with salt and pepper. Heat olive oil and sauté chicken breast until juices run clear. Remove chicken breast from pan and add onions and garlic. Sauté onions and garlic until tender and remove from heat. Add ½ a jar of Peach Rosemary jam to onion and garlic mixture and stir. Pour sauce over chicken – Viola!