Blueberry Lavender Bundt Cake

A bright and beautiful ring of Blueberry Lavender Slow Jams runs through the middle of this moist coffee cake!    

Recipe…

Cake:
2 1/2 Cups Flour

1 1/4 Cups Sugar
1 1/2 Cups Salted Butter 
3 Large Eggs
1 tsp. Vanilla Extract
1 1/4 Cups Sour Cream
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt

Blueberry Filling:
1/2 Jar Blueberry Lavender Slow Jams

1/2 Cup Flour

1 1/2 tsp. Ground Cinnamon
4 Tbs. Salted Butter (softened)

Lemon Glaze:
3/4 Cup Powdered Sugar
2-3 Tbs. Fresh Lemon Juice 

Preheat the oven to 350 degrees. Grease and flour your favorite bundt pan (we use a 10 inch bundt pan).
In a medium bowl, sift the flour, baking powder, baking soda and salt together.
In a separate bowl, mix all the Blueberry Lavender filling ingredients together. 
In an electric mixer, cream the butter and sugar on medium speed for 3-4 minutes until fluffy and light in color.  Add the eggs one at a time, then add the sour cream and vanilla.  On low speed, mix in the flour mixture until the dough comes together but do not overbeat.  

Pour half of the cake batter into the bundt pan.  The batter may be thick, so you may need to gently spread it throughout the pan. Dollop the Blueberry Lavender Filling evenly on top of the mixture, trying to keep filling in the middle of the batter (creating a sort of tube of filling).  Pour the rest of the cake batter into the pan, once again spreading the batter so there is no filling popping through the top. 

Bake the cake in the center rack of the over, for 50-60 minutes until a toothpick inserted comes out clean.  

Let the bundt cake cool on a wire rack for half and hour then take a butter knife and gently scrape around the edges of the cake and pan to loosen the cake from the pan.  Turn the pan over and slide the bundt cake out.  Let cake cool for 1 more hour. 

To make the glaze, mix the powdered sugar and 2 Tbs. of lemon juice together.  If the glaze is too thick, add a couple drops of lemon juice until you reach the desired consistency.  Pour the glaze over the bundt cake and let the glaze set before serving.     

Sweet Pepper and Sausage Pizza

Sweet Pepper and Sausage Pizza 

Round two of pizza, Slow Jams style!   

Recipe…

1 lb raw pizza dough (available at your local grocery store or favorite pizza place)

1/2 Jar Sweet Pepper Slow Jams

1/2 Pound Sausage, cooked and chopped into bite size pieces (we used Corridor Sausage Co. Spicy Italian Sausage). 

1/2 Cup Ricotta Cheese 

4 cloves garlic, chopped 

Preheat the oven to 400 degrees.  You may use a pizza stone or baking pan, but be sure to grease the baking pan if that is what you are using.  

Brown the sausage in a medium sauté pan.  Remove cooked sausage and sauté chopped garlic for 2 minutes on medium heat.  

In a separate mixing bowl, stir together ricotta and garlic.  Salt and pepper to taste. 

Spread pizza dough onto baking pan as uniformly as possible.  Note: Pizza dough can be rather unruly, so you may not get a perfect circular shape.  We like all shapes and sizes and think it’s more fun that way - just try to create a uniformly thick pizza canvas so everything cooks evenly. 

Spread 1/4 cup of Sweet Pepper Slow Jams on the pizza dough, leaving 1/4-1/2 inches of dough around the edge. Spread the ricotta mixture evenly on top of the jam.  Sprinkle sausage on top of the ricotta. Take remaining 1/4 cup of Sweet Pepper Slow Jams and dollop liberally over the pizza.  

Bake pizza for 15-20 minutes until the crust is nice and golden brown. Let finished pizza sit for 5 minutes before slicing.  

Blueberry Lavender and Basil Bacon Pizza

Blueberry Lavender and Basil Bacon Pizza 

Jam and pizza - what more could you ask for?  Jam on pizza…now that is the stuff dreams are made of!  This combination of savory, salty, smoky and sweet makes an incredible pie that is sure to bring smiles to the table.   

Recipe…

1 lb raw pizza dough (homemade or available at your local grocery store or favorite pizza place)

1/2 Jar Blueberry Lavender Slow Jams

1/2 Pound Bacon, cooked and diced 

1/2 Cup Ricotta Cheese 

1/4 Cup Fresh Basil, chopped 

Preheat the oven to 400 degrees.  You may use a pizza stone or baking pan, but be sure to grease the baking pan if that is what you are using.  

In a medium mixing bowl, stir together ricotta and fresh basil.  Salt and pepper to taste. 

Spread pizza dough onto baking pan as uniformly as possible.  Note: Pizza dough can be rather unruly, so you may not get a perfect circular shape.  We like all shapes and sizes and think it’s more fun that way - just try to create a uniformly thick pizza canvas so everything cooks evenly. 

Spread 1/4 cup of Blueberry Lavender Slow Jams on the pizza dough, leaving 1/4-1/2 inches of dough around the edge. Spread the ricotta mixture evenly on top of the jam.  Sprinkle bacon evenly on top of the ricotta. Take remaining 1/4 cup of Blueberry Lavender Slow Jams and dollop liberally over the pizza.  

Bake pizza for 15-20 minutes until the crust is nice and golden brown. Let finished pizza sit for 5 minutes before slicing.  

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.     

Recipe…

Crust

1 Package Pre-made Pie Crust  

If you are feeling ambitious, you can make your own – here is a good recipe 

Filling

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!    

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! 

Recipe…

Crust

2 cups crumbled Chocolate Wafer Cookies

4 Tbs. Butter, melted

Cheesecake

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!  

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. 

Recipe…

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.   

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!  

Recipe...

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.

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!

Recipe…

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!  

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! 

Recipe…

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. 

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!   

Recipe…

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.    

Sausage and Sweet Pepper Stuffed Portabellas

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.     

Recipe…

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.       

Slow Jams Crepe Station

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. 

Sausage Strata with Strawberry Jam

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. 

Recipe…

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.    

Apple Sage & Pork Sausage Medallions with Blueberry Peppercorn Sage Jam

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!

Recipe…

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. 

Enjoy!

Cranberry Red Onion Glazed Bacon Snuggled Sea Scallops

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.     

Recipe…

2 lbs Sea Scallops

1 lb Bacon  

½ Jar Slow Jams Cranberry Red Onion Jam

Olive Oil

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.     

Jalapeño Poppers with Strawberry Jam

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!   

Recipe…

12 Jalapeños

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!). 

Jam Wings

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!   

Recipe…

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!     

Strawberry Balsamic Peppercorn Shortcake

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). 

Recipe…

Recipe for biscuits at Smitten Kitchen 

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.      

Sweet Pepper Pork

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! 

Recipe…

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

Directions

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. 

Fish Tacos with Peach Cilantro Slaw

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.

Recipe…

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.