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.