Archive for June, 2012

Baked Brie with Raspberry Cardamom Jelly

INGREDIENTS
Round of  Brie Cheese
3 tablespoons Artisan Edibles Raspberry Cardamom Jelly.

Cut rind off top of Brie and place in cheese baker.
Top with Artisan Edibles Raspberry Cardamom Jelly and bake in oven for 10minutes at 350 degrees F.
Spread melted cheese on baguette slices or crackers.


Double Chocolate Cupcakes with Raspberry Cardamom Jelly and Italian Mascarpone Cream

INGREDIENTS
double chocolate cupcakes (use your favourite recipe or a Devil’s Food Cake Mix like Duncan Hines Moist Deluxe)
Italian Mascarpone cream
Artisan Edibles Raspberry Cardamom Jelly
icing sugar
Italian Mascarpone Cream:
1 ¼ cups whipping cream
7 oz. Mascarpone
½ tsp. vanilla extract
1 tbsp. icing sugar

Beat the cream in a bowl until slightly thick.  Add the mascarpone, icing sugar and vanilla. Beat until combined.
Bake the cupcakes and cool. Cut rounds out of the top of the cupcakes (reserve for lids).  Fill the holes with Artisan Edibles Raspberry Cardamom Jelly first and the add the mascarpone cream mixture.
Top with the cupcake lids and dust with extra icing sugar.

 


Vanilla Cream Cupcakes with Raspberry Cardamom Jelly and Italian Mascarpone Cream

INGREDIENTS
Vanilla Cupcakes (Use your own recipe or we recommend Dr. Oetker’s  Yellow Cake Mix)
Italian Mascarpone cream
Artisan Edibles Raspberry Cardamom Jelly
icing sugar
Italian Mascarpone Cream:
1 ¼ cups whipping cream
7 oz. Mascarpone
½ tsp. vanilla extract
1 tbsp. icing sugar

Beat the cream in a bowl until thick.  Add the mascarpone, icing sugar and vanilla.  Best  until combined.
Bake the cupcakes and cool. Cut rounds out of the tops of the cupcakes (reserve for lids). Fill the holes with Artisan Edibles Raspberry Cardamom Jelly first and then add the  mascarpone cream mixture.
Top with the cupcake lids and dust with extra icing sugar.


Champagne Cocktails with Blueberry Lavender Jelly

INGREDIENTS
4 champagne flutes
4 Tsp. Artisan Edibles Blueberry Lavender Jelly
1 750ml bottle of chilled champagne

Chill flutes in freezer for an hour before use.  Fill each flute with 1 tsp. Blueberry Lavender Jelly and carefully top with champagne.
Sip slowly and enjoy on a summer’s day or, serve as a signature party cocktail!

 


Blueberry and Ricotta Brioche

INGREDIENTS
1 cup ricotta
¼ cup mascarpone
1 teaspoon pure vanilla extract
½ cup fine sugar
1/3 jar of Artisan Edibles Blueberry Lavender Jelly
6 store bought brioche rolls or home baked
1 egg, lightly beaten
Demerara sugar, for sprinkling

Preheat the oven to 325 F degrees.
Place the ricotta, mascarpone, vanilla and caster sugar in a bowl and mix well to combine. Fold through the Blueberry Lavender Jelly.
Cut the tops of the brioche and remove some of the bread, leaving a ¼” border. Spoon the ricotta mixture into the brioche opening and place on baking sheet. Replace the tops and brush with beaten egg. Sprinkle with Demerara sugar. Bake for 25 minutes or until golden.


Crostini with Artisan Edibles Antipasto

INGREDIENTS
1 tablespoon olive oil
Sliced baguette (Black olive or walnut raisin is delish)
314ml jar of Artisan Edibles Antipasto with Tuna or Vegetarian Select
Soft goat cheese or shaved Parmesan

Preheat oven to 375 degrees F.  Place sliced bread brushed with olive oil on a baking sheet and toast until crisp (about 5 to 8 minutes). Cool and top with an Artisan Edibles Antipasto of your choice.  Sprinkle with cheese.


Indian Spiced Pork Tenderloin with Artisan Edibles Rhubarb Sour Cherry Chutney

INGREDIENTS  (serves 2)
2-3 tbsp. olive oil
1 tsp. light brown sugar
1/2 tsp. ground cumin
1/4 tsp. ground ginger
1/2 tsp. ground coriander
1/4 tsp. ground cardamom
1/4 tsp. ground cinnamon
1/4 tsp. ground salt
1 Pork Tenderloin
Greek Yogurt
Artisan Edibles Rhubarb Sour Cherry Chutney

Combine oil, sugar and spices in small bowl.   Spread the spice mixture over all sides of the pork, using a pastry brush.  Can refrigerate up to an hour.  Place the pork tenderloin on an onion rack in roasting pan and roast for 25-30 minutes at 375 degrees F until slightly pink.  Let pork sit for a few minutes before slicing.   Lay pork slices on a plate and top with a dollop of Greek Yogurt and Artisan Edibles Rhubarb Sour Cherry Chutney.


Ancho Chili Chocolate Brownies With Rhubarb Sour Cherry Chutney

INGREDIENTS (makes 12 two inch bars):
10 oz. bittersweet chocolate, chopped, divided
1/2 cup unsalted butter, cut into chunks
2 large eggs
2 cups granulated sugar
2 tsp. pure vanilla extract
1/2 tsp. salt
1 cup all-purpose flour
1 cup dried  cherries
1/2 tsp. ancho chili powder
Artisan Edibles Rhubarb Sour Cherry Chutney
Crème fraîche

9″ square pan lined with parchment paper
Preheat oven to 350 degrees F

Set aside 1/4 cup chopped chocolate. Melt remaining butter slowly in a double boiler or heatproof bowl set  over a pan of simmering water (the bottom of the bowl should not touch the water). Stir often for 5-6 minutes or until melted and combined.  Remove the bowl from over top the water and allow to cool slightly.

Whisk eggs, sugar, vanilla and salt together in a large bowl until thick. Add melted chocolate -butter mixture and stir to combine. Add flour and stir until blended.  Add cherries, reserved chocolate and chili powder. Stir until well mixed.  Batter will be stiff.

Scrape batter into prepared pan. Bake for 40 minutes or until brownies pull away from the sides of the pan. Centre will be moist but not runny.  Cool in pan. Lift out brownies and cut into bars.

Top brownies with Crème fraîche and Artisan Edibles Rhubarb Sour Cherry Chutney.


Spicy Creamy Goat Cheese Quesadillas

INGREDIENTS
Serves 6-8 as an appetizer
¾ of Saltspring Island’s Juliette (tastes like a goat camembert)
50g Saltpring Island’s Chevaro
2 tsp sambal oelek* (or comparable hot sauce – we used a sweet chilli sauce and it was delicious!)
Two burrito-size torillas of your choice
Grapeseed oil (or some other high smoke point oil) for frying
¼ cup Artisan Edibles’ Pomegranate Hot Pepper Jelly

Slice the Juliette into 1/8” thick slices.
Coarsely grate the Chevaro.
Spread the sambal oelek over one of the tortillas.
Distribute the slices of Juliette evenly on the sambal oelek.
Sprinkle the grated Chevaro over the Juliette.  Top with the remaining tortilla.

In a frying pan large enough to accommodate the full surface of the quesadilla, heat the oil to medium-high.  Cook the quesadilla for about two to three minutes per side.  The pan should be hot enough that the quesadilla becomes a golden brown on each side, and the cheese nicely melted within. (…mmmmm!)

Remove from the pan and allow to sit for three to five minutes before cutting into eight (appie on a plate size) or twelve (finger food size) wedges.  Smear the top of each wedge with a teaspoon of the Pomegranate Hot Pepper Jelly.  We took this a step further by adding a dollop of sourcream, topped with Pomegranate Hot Pepper Jelly and a sprig of cilantro – we loved it … try it and let us know how YOU like it!

*replace the Chevaro and sambal oelek with ¼ of a chili feta (grated) or replace the  Chevaro with  a creamy Havarti (grated).


Quesadillas With Brie, Walnuts and Pomegranate Hot Pepper Jelly

INGREDIENTS
Butter, room temperature
8 x 8-inch diameter flour tortillas
1 pound chilled Brie, rind trimmed, cut into ½ inch thick slices
24 fresh cilantro sprigs
1 cup toasted walnuts
Artisan Edibles Pomegranate Hot Pepper Jelly
Sour Cream

Butter tortillas on 1 side; place buttered side down on large rimmed baking sheet.  Top half of each tortilla with cheese, cilantro sprigs, and nuts.  Fold tortillas in half; press lightly.  (Can be made 1 day ahead.  Cover, chill.)

Preheat oven to 300 deg F.  Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.  Transfer to baking sheet.  Keep warm in oven.  Cut each into 3 wedges.  Top with sour cream and Pomegranate Hot Pepper Jelly.