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.
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.
Pomegranate Hot Pepper Jelly
- Chicken Drumettes with Pomegranate Hot Pepper Jelly Glaze
- Duck Breast Crostini with Pomegranate Hot Pepper Jelly
- Pomegranate Hot Pepper Jelly with Goat Cheese and Crackers
- Power Smoothie with Pomegranate Hot Pepper Jelly
- Pulled Pork Sliders with Barbecue Sauce and Artisan Edibles Pomegranate Hot Pepper Jelly