Archive for June, 2012
Crostini With Artisan Edibles Rhubarb Sour Cherry Chutney, Jicama and Ricotta/Chèvre
INGREDIENTS (makes 18 Crostinis)
1 tablespoon olive oil
Preheat oven to 375 degrees F. Place sliced baguette, brushed with olive oil, on a baking sheet and toast until crisp (about 5 to 8 minutes). Cool.
1 Jar Artisan Edibles Rhubarb Sour Cherry Chutney
½ cup jicama, chopped
¼ cup mint leaves, chopped
Pinch cayenne pepper
375 g ricotta cheese
375 g Chèvre, soft goat cheese
Mix Rhubarb Sour Cherry Chutney with jicama, mint and cayenne pepper. Combine ricotta and chèvre. Spread ricotta/chèvre mixture on crostini. Top with Rhubarb Sour Cherry mixture. Arrange on platter.
Crispy Salmon Cakes With Artisan Edibles Meyer Lemon Chutney
INGREDIENTS (makes 32 salmon cakes)
1 large potato
¼ cup dry bread crumbs
2 green onions chopped
1 tbsp. Dijon mustard
¼ cup fresh chopped parsley
¼ tsp. each pepper and hot sauce
1 tbsp. lemon zest
½ tsp salt
1 egg beaten
2 cans smoked salmon or red sockeye, drained and flaked
2 tbsp. vegetable oil
Artisan Edibles Meyer Lemon Chutney
Peel and cut potato in half crosswise. In saucepan of boiling salted water, cover and cook potato until tender, about 15 – 20 minutes; drain and return to pot. Mash potato until smooth.
In large bowl, combine potato, bread crumbs, onions, Dijon mustard, parsley, lemon zest, pepper and hot sauce. Blend in egg. Fold in salmon. Let cool for 5 minutes. Form by rounded tbsp. (15ml) into ¼ inch patties. Place on baking sheet with parchment paper. Can cover and refrigerate for up to 24 hours.
In large non stick skillet over a medium heat, fry fish cakes in batches until golden about 4 minutes per side. Serve slightly warm with a dollop of crème fraiche and Meyer Lemon Chutney.
Salmon cakes can also be baked in the oven with a drizzle of olive oil at 350 degrees for approximately 25 minutes.
Pulled Pork Sliders with BC Lions Barbecue Sauce and Artisan Edibles Pomegranate Hot Pepper Jelly
2 ½ lb. to 3 lb. boneless pork shoulder roast
1 tsp. dried rosemary
½ tsp. dried thyme
½ cup chicken broth
1 cup of Chef Ann Kirsebom’s BC Lions Barbecue Sauce or your own favourite sauce if not available
½ jar Artisan Edibles Pomegranate Hot Pepper Jelly
20 slider buns
Deli Coleslaw or your own coleslaw mix
Trim fat from meat. Add meat to slow cooker and sprinkle with rosemary and thyme. Pour broth over meat.Cover and cook on low setting for 9 to 10 hours or on high setting 4 ½ to 5 hours.
Transfer meat to a cutting board. Using two forks, pull meat apart into shreds, discarding fat. Return shredded meat to slow cooker.
Combine barbecue sauce and Pomegranate Hot Pepper Jelly. Stir into meat and cook on low setting for one hour.
To serve, spoon meat mixture onto bun bottoms and top with coleslaw. Add bun tops.
Strawberry Shortcakes with Artisan Edibles Rose Petal Scone Mix
Artisan Edibles Rose Petal Scone Mix
1 1/2 cups whipping cream
1 cup of whipping cream
1 tsp. Artisan Edibles Champagne Rose Petal Jelly
Prepare Rose Petal Scone Mix as directed (includes the addition of 1 1/2 cups whipping cream). Shape the dough to desired thickness and use a heart shaped cookie cutter to cut out the scones. Bake as directed. While the scones are baking, whip the cup of cream and add a teaspoon of Artisan Edibles Champagne Rose Petal Jelly to sweeten the cream. Slice the scones when cool and top with whipped cream mixture and sliced strawberries.
Duck Breast with Rhubarb Sour Cherry Chutney
Two 5-6 oz. duck breasts with skin on
4 tablespoons Artisan Edibles Rhubarb Sour Cherry Chutney
2 tablespoons butter (split)
Using sharp knife, score skin in 3/4-inch diamond pattern (do not cut into flesh).
Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle duck with salt and pepper. Add duck, skin side down, to skillet and cook until skin is browned and crisp, about 5 minutes. Turn duck breasts over, reduce heat to medium, and cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.
Meanwhile, pour off all but 1 tablespoon drippings from skillet. Add the Rhubarb Sour Cherry Chutney. Retain a medium heat and stir about two minutes. Whisk in 1 tablespoon cold butter. Season sauce to taste with salt and pepper.
Thinly slice duck. Fan slices out on plates. Spoon sauce over and serve.
Crispy Tofu Popsicles with Artisan Edibles Rhubarb Sour Cherry Chutney
INGREDIENTS (serves 4)
1 lb. extra firm tofu
1 jar of Artisan Edibles Rhubarb Sour Cherry Chutney
¼ cup soy sauce
¼ cup freshly squeezed orange juice
pinch of salt
1 cup flour
2 cups Panko crumbs
0live oil for frying
Mix the marinade and place in a large flat baking dish.
Slice the tofu in long fingers or in large square cubes. Lay the tofu pieces in the marinade for at least an hour, turning from time to time.
Spread half of the flour on a large plate. Place the other half in a deep shallow bowl and add enough water to form a paste. Place the Panko crumbs in a third bowl.
Dredge each marinated tofu piece in the flour, evenly coating each piece. Then dredge each piece through the “flour” paste. Finally dredge each piece through the Panko crumbs, evenly coating all sides.
Heat a large frying pan with vegetable oil and lightly brown all sides of the tofu pieces. When golden, remove from the oil, drain and place on wooden skewers or popsicle sticks. Serve the tofu popsicles with Artisan Edibles Rhubarb Sour Cherry Chutney.
Pork Tenderloin with Apple Fig Ginger Chutney
2 pork tenderloins
½ cup white wine
4 tbsp. Artisan Edibles Apple Fig Ginger Chutney
Preheat oven to 375 degrees. Rub the tenderloins with grainy mustard. Sprinkle tenderloins with sea salt and pepper to taste. Slice an onion into three to four thick slices and set tenderloins on onion rack. Add white wine. Roast in heated oven (375 degrees F.) for 25 to 30 minutes, until slightly pink. Remove tenderloin (keep warm) and discard onion slices. To serve, slice pork tenderloin and top with Artisan Edibles Apple Fig Ginger Chutney.
Serve with garlic mashed potatoes and fresh green beans. A nutty wild rice pilaf accompanied with a yam mash and grilled asparagus with a creamy balsamic glaze is also delicious.
Baked Brie with Apple Fig Ginger Chutney In Puff Pastry
½ of a 17.3 ounce puff pastry sheet (1 sheet thawed)
1 tbsp. water
1- 212mL jar of Artisan Edibles Apple Fig Ginger Chutney
1/3 cup of roasted walnuts
1 (13.2 ounces) Brie cheese round
Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Spread the Apple Fig Ginger Chutney on the pastry to within 2 inches of the edge. Sprinkle with the nuts. Place the cheese in the center of the pastry. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side down onto baking sheet. Decorate with the left over pastry. Brush the puff pastry completely with the remaining egg wash.
Bake for 20 minutes or until the pastry is golden brown. Let stand for 45 minutes. Serve with crisp crackers and green grapes.
Potted Goat Cheese with Apple Fig Ginger Chutney
275 grams soft goat’s cheese
½ lemon, grated zest only
1 tbsp. Italian parsley, finely chopped
freshly ground pepper
Artisan Edibles Apple Fig Ginger Chutney
To make the potted cheese, combine all the ingredients in a bowl or food processor and mix well. Taste and season with black pepper. Cover and set aside in a cool place.
To serve, place a spoonful of potted cheese in the middle of each plate. Serve a little Apple Fig Ginger Chutney around the side. Serve with crackers or sliced baguette.
Grilled Panini with Havarti Cheese, Smoked Chicken Breast, Red Onion and Apple Fig Chutney
INGREDIENTS (serves 4)
8 slices country style artisanal bread
8 slices Havarti cheese
4 oz. smoked chicken breast, thinly shaved
thin red onion slices
Artisan Edibles Apple Fig Ginger Chutney
Spread out four slices of bread and top each with 2 slices of cheese, smoked chicken breast and red onion. Spread grainy mustard and Apple Fig Ginger Chutney on remaining four slices of bread. Place on top to make a sandwich.
Heat a non-stick grill pan until hot. Brush top of each sandwich with olive oil and place down on grill pan. Cook until brown and grill marks appear. Brush remaining side with olive oil, flip the sandwich and continue to cook until done. Cut on diagonal and serve.
Apple Fig Ginger Chutney
- Baked Brie with Apple Fig Ginger Chutney In Puff Pastry
- Crostini with Prosciutto, Apple Fig Ginger Chutney, Fresh Figs and Triple Cream Brie
- Grilled Panini with Havarti Cheese, Smoked Chicken Breast, Red Onion and Apple Fig Chutney
- Pork Tenderloin with Apple Fig Ginger Chutney
- Potted Goat Cheese with Apple Fig Ginger Chutney