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.