Tuesday, December 4, 2012
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
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
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
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
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.
Wednesday, April 18, 2012
This dish is usually gobbled up within seconds of hitting the table. While we use whole portabellas, feel free to use smaller button mushrooms, bell peppers – whatever catches your eye at the market and seems like it could hold such wonders.
1 lb Corridor Sausage Vietnamese Chicken Sausage
1 Cup Chopped Fresh Spinach
½ Cup Slow Jams Sweet Pepper Jam
5 Large Portabella Mushrooms
Preheat oven to 400 degrees and grease a baking sheet. Hull the mushrooms so there is room to stuff them. Place the inside mushroom pieces into a mixing bowl and add the Vietnamese Chicken Sausage, spinach and Sweet Pepper Jam. Mix all ingredients until they are combined and stuff each mushroom.
Bake the mushrooms at 400 degrees for 30 minutes. After 30 minutes, you’re your broiler on and broil mushrooms for 5-8 minutes, keeping an eye on them so they don’t burn. Serve in wedges, halves or individual caps.
Monday, April 2, 2012
This weekend Slow Jams is going to celebrate the only way we know how - with jam and chocolate and whipped cream. We like to set up a crepe station for the whole family using fresh crepes, chopped nuts, warm chocolate, and of course, a jar or four of Slow Jams! These are just a couple topping ideas, use your imagination - maybe some chopped bacon, chocolate chips - whatever inspires you.
Thursday, March 29, 2012
This quick and easy (delicious) dish fits perfectly on your brunch table. Corridor Sausage’s savory Fresh Herb Pork Breakfast Sausage plays well with the sweetness of Slow Jam’s Strawberry Jam.
1 lb Corridor Sausage Fresh Herb Pork Breakfast Sausage
1 Jar Slow Jams Strawberry Jam
10 Large Eggs
½ Cup Heavy Cream or Milk
1 Cup Shredded Sharp Cheese – Cheddar or Gruyere Work Well
4 Cups 1 Inch Cubed Hearty Bread
Salt and Pepper
Preheat oven to 375 degrees. Grease a 8x8 casserole dish and set aside.
Sauté Corridor Breakfast Sausage until browned and set aside. Beat eggs and cream/milk in a large mixing bowl and add bread cubes. Allow bread cubes to soak up the cream/egg mixture for about 10 minutes. Add shredded cheese and sausage to egg mixture and incorporate ingredients fully. Season with salt and pepper.
Pour the mixture into your casserole dish and bake in the middle rack of the oven for about 30 minutes, or until knife inserted in the middle of the strata comes out clean.
Allow strata to rest at least 10 minutes. If serving individually, place a couple tablespoons of Slow Jams Strawberry Jam on the bottom of a plate and top with a slice of strata. If you are serving the strata on a buffet or family style, serve the jam on the side.
Wednesday, March 28, 2012
Corridor Sausage’s apple loaded Apple Sage & Pork Sausage soaks up the flavor and brightness of Slow Jams Blueberry Peppercorn Sage Jam. The result is stunningly beautiful – no need for flowers on the table, as everyone will have their eyes on this dish!
2 lbs Corridor Sausage Apple Sage & Pork Sausage
1 Jar Slow Jams Blueberry Peppercorn Sage Jam
Saute whole Corridor Sausage links for 12-15 minutes until they are cooked through. Remove the sausages from the pan and let them rest (it’s tiring being so delicious!).
Slice sausages in ½ inch thick pieces and add them back to the sauté pan. Spoon 1/2 - 3/4 of a jar of Slow Jams Blueberry Peppercorn Sage onto the medallions and stir so the jam melts into a sauce and coats each piece.
Tuesday, February 28, 2012
What happens when you mix savory and sweet Slow Jams Cranberry Red Onion jam with smoky bacon and giant sea scallops? Magic, that’s what! With a short list of ingredients, you can conjure these up in no time, for an enchanting Tuesday dinner.
2 lbs Sea Scallops
1 lb Bacon
½ Jar Slow Jams Cranberry Red Onion Jam
Salt and Pepper
Mini wooden forks/toothpicks
If your scallops are fresh, place them in the freezer for up to an hour. If they are frozen or still thawing, that’s fine – they will cook in the oven perfectly. You sort of want them semi frozen (not rock hard) or not completely de-thawed, because scallops cook very fast and can become chewy if overcooked. To combat this, we suggest this method of preparing your scallops.
Place wooden forks or toothpicks in a glass filled with water. This will help keep them from burning when you are broiling your scallops. The mini wooden forks work best because they are a bit sturdier than toothpicks, but work with what you have.
Lightly grease a large baking pan with olive oil. Preheat oven to 425 degrees. Season scallops with salt and pepper. Cut bacon strips in half and wrap each scallop with a piece of bacon. Secure the bacon wrapped scallops with the mini forks or toothpicks and place on baking sheet.
Bake the scallops on the top rack of the oven for 15 minutes. Remove pan from oven and turn on the broiler. Brush the scallops with Slow Jams Cranberry Red Onion Jam and return to the oven. Carefully broil scallops until bacon is crispy – this will not take long, perhaps 5-8 minutes. When bacon has crisped up, remove the scallops from the oven and again brush with Slow Jams Cranberry Red Onion Jam. Serve immediately, with jam on the side.
Thursday, February 2, 2012
Slow Jams Strawberry Jam is the perfect ingredient to balance the heat of the jalapeños in this dish. With the crispy bite of bacon, the creamy smoothness of cream cheese and the sweet strawberry finish, these jalapeño poppers are like little bullets of edible dynamite!
8 ounces Cream Cheese, Softened
1 lb. Bacon
½ Cup Slow Jams Strawberry Jam
Remove stems from the jalapeños and cut in half lengthwise. Remove the seeds from the jalapeños and any white membrane that remains (this is where all the heat comes from. If you would like your poppers hotter, keep some of white membrane intact).
Fill each jalapeño half with cream cheese. Cut bacon strips in half and wrap a piece of bacon around the jalapeno so it’s completely covered. Try to keep the bacon ends on the bottom of the jalapeño so they do not open up during baking. If you would like, insert a toothpick through the jalapeno and the bacon to keep the popper together. Place poppers on a sheet pan and heat the oven to 425 degrees.
Cook poppers from 15-20 minutes until bacon is cooked and crisp. Remove from oven and allow to cool for 10 minutes (cream cheese filling will be extremely hot!). Use strawberry jam for dipping. You may also dollop jam onto a platter and place each popper on top.
*Slow Jams Tip: it is helpful to use kitchen gloves/latex gloves when working with the peppers, so the capsaicin doesn’t get all over your hands. Be sure not to touch your eyes, face or any other body part until you know your hands are capsaicin free (it can burn!).
Monday, January 30, 2012
Who says jam and football don’t go together? We know, it’s not the usual combination, but we use Slow Jams as a sauce for juicy chicken wings. Serve them on Super Bowl Sunday – they will probably only last through the first quarter!
3 ½ pounds Chicken Wings/Drumsticks
½ Jar Slow Jams Strawberry Balsamic Peppercorn
½ Jar Slow Jams Peach Rosemary
4 Tbs. Apple Cider Vinegar
4 Tbs. Habanero Hot Sauce (we used the Detroit Spice Company’s)
Salt and Pepper
Pre-heat oven to 400 degrees. Season the chicken generously with salt and pepper and place on a baking sheet and place in the oven.
While chicken is baking, take Slow Jams Strawberry Balsamic Peppercorn jam and place in a small mixing bowl. Mix in 2 Tbs. of apple cider vinegar and 1-2 Tbs. of hot sauce to taste. In a separate bowl, repeat the same process with Slow Jams Peach Rosemary. Set sauces aside.
After chicken has baked for 15 minutes, remove from the oven and baste half of chicken wings with strawberry sauce and the other half of the chicken wings with peach sauce. Set chicken wings back in the oven for another 15 minutes.
After 15 minutes has passed, remove chicken wings from the oven and turn the broiler on. Baste the chicken wings again with the two sauces, separately, and place under the broiler for 5-10 minutes until they are brown and crispy.
Baste the chicken with any remaining sauce and serve to your favorite football fans!
Sunday, January 22, 2012
Our Strawberry Balsamic jam looks and tastes beautiful on fluffy biscuits with vanilla bean ice cream. While this is typically dessert, we do advocate dessert for breakfast (or a snack, lunch, dinner or second dinner).
1 jar Slow Jam's Strawberry Balsamic Peppercorn jam
1 pint of your favorite vanilla ice cream (we wouldn’t hold it against you if you chose another flavor)
Whipped cream and fresh mint for garnish
Cut the biscuits in half and place each bottom half on a plate. Scoop large scoops of ice cream and place one on each biscuit bottom. Drizzle strawberry balsamic peppercorn jam on each ice cream scoop and cover with the top biscuit. Garnish with whipped cream, more jam and mint if desired. Serve immediately.
This. Dish. Rocks. There is nothing else I can say other than to tell you to look at the picture above and dare you not to drool. Make this dish. Run to the kitchen and make this dish (fine..if you have to run to the market for pork first, that is acceptable). And go!
1 (4 pound) pork shoulder roast (we buy ours from Melo Farms at Eastern Market)
3 teaspoon ground cumin
1 teaspoon crumbled dried oregano
1 teaspoon ground coriander
1/4 teaspoon ground cinnamon
5 cloves chopped garlic
1 medium onion, chopped
2 cups chicken broth
Salt and Pepper
1 Jar Slow Jam's Sweet Pepper jelly
Mix cumin, oregano, coriander and cinnamon in a bowl. Coat the pork with the spice mixture. Place the onions and garlic in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
Cover and cook on Low until the pork shreds easily with a fork (usually about 10 hours). Turn the meat over once, after it has cooked for 5 hours. When the pork is tender, remove from slow cooker and shred with two forks. Use cooking liquid as needed to moisten the meat.
Brown shredded pork in a single layer on a large baking sheet with oven at 450 for 10 minutes or until browned on most edges, but not burnt. Heat 1 Jar of Slow Jam's Pepper Jelly over low heat, stirring frequently, until it begins to lose its gel. Remove Jelly from heat. When you are ready to serve, place pork on a platter and pour sweet pepper jelly on top.
With the weather finally dropping to (semi) Arctic temperatures and the snow falling in flittery little flakes, we are experiencing some real cabin fever around here. So in homage to sunnier days, we are heading in the direction of some South and West flavors. Our Peach Cilantro jam is the magical ingredient in these fish tacos.
Makes about 8-10 Tacos
¼ cup Slow Jam's Peach Cilantro Jam
¼ tsp. ground cumin
¼ cup sour cream
¼ cup mayonnaise
2 limes - 1 juiced, 1 cut in wedges for garnish
1 cup shredded red cabbage
3 scallions, sliced thin
½ Serrano pepper, finely chopped
3 Tbs. fresh cilantro, chopped
1 Pound white fish filets
1 ½ Tbs. canola oil
1 package corn tortillas
Make the dressing in a medium size bowl, mixing together the Peach Cilantro jam, cumin, sour cream, mayonnaise, Serrano pepper and juice of 1 lime. Fold in the cabbage, scallions and cilantro. Season to taste with salt and pepper. Set slaw aside.
Season white fish filets with salt and pepper. Heat a large skillet with the canola oil and sauté the white fish for 10-12 minutes until the fish is firm. Cover with skillet top and set aside.
On medium heat, place a comal (tortilla griddle), griddle pan or frying pan and warm tortillas one at a time for 30 seconds on each side until they are soft. Place the tortillas in a towel and cover, so they do not dry out.
When you are ready to assemble the tacos place half a filet of fish in each taco. Place about ¼ cup of slaw on each taco. Garnish dish with lime wedges.
Slow Jams are fantastic in milkshakes. We used traditional Peach in this recipe but you can use whatever flavor floats your boat. For a nice presentation, we placed in the shakes smaller glasses to make mini milkshakes – friendly on the eyes and the waistline.
Makes 2 Shakes
1 cup ice cream
¼ cup milk
1 cup Slow Jam's Peach jam
Whipped cream and extra jam for garnish
In a blender, mix all three ingredients until smooth. Garnish with whipped cream or a jam dollop if you prefer.
You will love the tasty color contrast (and crunch!) of our yogurt parfaits. They are a great brunch starter or breakfast treat. If you use a jam jar, you can snap a lid on in seconds and out the door you go!
Makes 2 parfaits
½ cup granola
1 cup yogurt (we like Greek yogurt)
1/2 cup Slow Jam's Strawberry Lemon Verbena jam
2 glasses (we use jam jars)
This recipe is 6 layers of goodness. In each glass, begin by placed ¼ cup of granola between both glasses. Divide ½ cup of yogurt between two glasses. Layer ¼ cup of jam between both glasses and top with the rest of the yogurt. Use the rest of the jam to top both parfaits and sprinkle the rest of the granola on top. You can serve immediately or chill in the fridge before serving.
Roasted nuts, creamy cheese and sweet Raspberry Slow Jam is used to create a very easy but impressive spread. Feel free to swap out any of the ingredients for others (pecans, gruyere, any Slow Jam) to your heart’s content!
4oz. cream cheese, softened
2 cups shredded cheddar cheese
3 Tbs. Slow Jam's Raspberry Jam
2 cups walnuts
In a food processor, blend cream cheese, cheddar cheese and raspberry jam until combined. Place mixture in the freezer for 20 minutes.
Meanwhile, in place walnuts in a skillet on medium heat, just until they are toasted. Mix them frequently and make sure not to burn them. This should take approximately 5 minutes. Once the walnuts are toasted, remove from the pan and roughly chop them into pieces.
When the cheese mixture has chilled, place it on a work surface and roll into a 6 inch log. Roll the log in the walnut pieces, making sure to gently press the walnuts into the cheese until they are all incorporated. Serve the cheese log with crackers and bread. Can be stored in an airtight container in the refrigerator for up to two days.