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.