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Champagne Rose Petal Jelly Martini

(… we like to call this one “The Feminine Mystique” !)


3 oz. Vodka
2 tsp. Artisan Edibles Champagne Rose Petal Jelly   (Rose Petal Syrup)
1 tsp. Artisan Edibles Champagne Rose Petal Jelly

Optional Garnish
Rose Petals (unsprayed, dried)


To make the Champagne Rose Petal Syrup, liquefy 2 teaspoons of Champagne Rose Petal Jelly in the microwave for 15 seconds.
Fill shaker with ice. Add the ingredients and shake 50 times.
Place one teaspoon of Champagne Rose Petal Jelly in the bottom of the glass and pour in the shaken martini mixture.

For garnish, you can mix organic dried rose petals and salt in the food processor. Dip the rims of the martini glasses in some rose petal syrup first and then into the rose petal mixture.

Champagne Rose Petal Panna Cotta

Serves 6 (Inspired by

2 ¼ cups partly skimmed milk (2%)
1 ¼ cups heavy cream 
2 tbsp granulated sugar  
4 ½ gelatin leaves, softened in cold water
1 tsp rosewater
6 tsp Artisan Edibles Champagne Rose Petal Jelly     

Place the milk and cream in a large saucepan and bring to a boil.
Remove from the heat and add the sugar and rosewater.
Whisk for a minute to dissolve the sugar.
Then add the softened gelatin.
Pour into six moulds and refrigerate over night to set.

To plate, submerge each panna cotta mould into very hot water (2/3 up). This will help remove the panna cotta from the mould to the plate. Top with a healthy teaspoon of Champagne Rose Petal Jelly or more to taste.


Grilled Cheese with Champagne Rose Petal Jelly

This sandwich is named “The Whim” by the cheese mongers at Janice Beaton Fine Cheese.

Make by topping and grilling baguette slices with Coppa Salami (or Rosetta De Lyon) and Double Cream Brie (or Riopelle), add a dollop of delicious Champagne Rose Petal Jelly and a sprinkling of fresh pepper Arugula leaves – easy as 1-2-3!


Chutney Cheese Torte

Serves 25 to 30
(Inspiration from Diane Clement, Chef On The Run)
Pairs beautifully with Artisan Edibles’ Meyer Lemon Chutney.

12 oz. Philadelphia cream cheese
2 cups Monterey Jack  cheese, grated
2 Cups medium Cheddar cheese, grated
¼ tsp. Dijon mustard
1/8 tsp. Worcestershire Sauce
1 clove garlic, crushed
1 teaspoon curry powder
1 tablespoon mayonnaise
1 tablespoon sour cream
1/3 cup finely chopped green onions

½ cup Artisan Edibles’ Meyer Lemon Chutney 
A day or so before serving, blend all the ingredients in a food processor.  We blend the cream cheese first and then add the remaining ingredients and blend until smooth and creamy.

Spread cheese mixture in a 9 or 10 inch (20 to 22cm) springform pan with removable bottom.   Can also divide mixture between two smaller springform  pans  or place mixture in individual ramekins.  Cover and chill.

Just before serving, spread over a thin layer of Artisan Edibles’ Meyer Lemon Chutney.  If using a springform pan,  slide the removable bottom onto an attractive plate.

Serve with plenty of crackers.

Lentil Tagine Topped with Greek Yogurt and Artisan Edibles Rhubarb Sour Cherry Chutney

INGREDIENTS (serves 6)

1 ½ cups dried lentils, sorted and rinsed
6 cups chicken broth  (4 cup and 2 cup split)  
1 ½  teaspoons slivered garlic
1 cup finely chopped onion
1 cup diced carrot
1 cup julienned yellow pepper 
2 cups, peeled, seeded and chopped tomato
1 ½ medium sweet potato, peeled and cut into chunks 
 ¼ teaspoon ground ginger  
1/2  teaspoon cayenne powder  
 ½ teaspoon cumin powder      
Greek Yogurt  
Artisan Edibles Rhubarb Sour Cherry Chutney   
 ½ cup finely chopped fresh cilantro   

In a Dutch oven, combine the lentils, 4 cups of chicken broth and garlic.  Bring to a boil, lower the heat, cover and simmer for 20 minutes.   Turn the heat off and allow the lentils to sit for an hour. Most of the liquid will be absorbed.

Turn the heat back to medium. Add the remaining 2 cups of broth and ingredients with the exception of the cilantro, yogurt  and chutney.

Cook covered for approximately 30 minutes until the carrots and sweet potatoes are tender.

Serve in bowls and top with a tablespoon of Greek Yogurt, a tablespoon of Artisan Edibles Rhubarb Sour Cherry Chutney and some finely chopped cilantro.

You can substitute Crème Fraiche for the Greek Yogurt.  Another delicious topping is Artisan Edibles’ Meyer Lemon Chutney.     Enjoy!

Chocolate Blinis With Artisan Edibles’ Rhubarb Sour Cherry Chutney and Orange Cream

(Inspired by the Autumn 2013 issue of Food and Drink Magazine)

Chocolate Blinis                                                                                                                   

2 tbsp. (30ml) unsalted butter, plus extra for frying
2 tbsp. (30ml) water
1 tsp. (5ml) instant espresso or coffee, powder
4 oz. (125 grams) 70% chocolate, chopped
2 eggs
2 egg yolks
¼ cup (60ml) sugar
½ tsp. (2ml) vanilla extract
¼ cup (60ml) cake and pastry flour
1 tsp. (5ml) baking powder

Orange Cream
 Juice of one orange
½ cup (125ml) whipping cream
2 tbsp. (30ml) sugar

Artisan Edibles’ Rhubarb Sour Cherry Chutney

To make the chocolate blinis, combine butter and 2 tbsp. (30ml) water in a saucepan in a bowl set over simmering water. Once butter has melted, add espresso powder and chopped chocolate. Stir until chocolate has melted.  Set aside.

In a medium-size mixing bowl, beat eggs, egg yolks and sugar with an electric mixer on high speed until tripled in volume, about 4 minutes; beat in vanilla.

In a separate bowl, whisk together flour and baking powder. Fold chocolate mixture into eggs; stir in flour mixture until just combined.  Allow to rest for 10 minutes.

Melt 1 tbsp. (15ml) butter  in a large non-stick skillet over medium low-heat. Once foaming, drop 1 tbsp (15ml) batter into pan at a time to form blinis. Cook gently on one side (blinis will burn if heat is too high – adjust heat to low if necessary) in batches for about 2 minutes; turn and cook an additional minute.  Repeat with remaining butter, refreshing butter as needed.  (Blinis will keep, stored between sheets of parchment and tightly covered, at room temperature for one day.)

To make orange cream, bring orange juice to a boil over medium heat in a small saucepan. Reduce to 1 tbsp. (15ml) and immediately pour into a medium sized mixing bowl; cool. Add whipping cream to bowl and, using an electric mixer, beat until medium peaks form. Sprinkle sugar over and continue to beat until stiff peaks form

To assemble, top blinis with a dollop of cream and Artisan Edibles’ Rhubarb Sour Cherry Chutney.  Excellent as a breakfast or dessert item!


Duck Breast Crostini with Pomegranate Hot Pepper Jelly

(recipe from Tanglebank Gardens – Kayla’s Kitchen)

3 Duck breasts (can substitute your choice of meat)
1 ½ cup maple syrup
3 star anise
1 cinnamon stick
Zest of one orange
1 cup orange juice
Salt and pepper (enough to sprinkle on top of duck breasts)
1 cup cream cheese
1 round Boursin cheese
Artisan Edibles’ Pomegranate Hot Pepper Jelly
½ a baguette – slice into ¼” slices

Score the skin on the duck breasts, to make diamond patterns.  Place in a deep dish and add zest, orange juice, maple syrup, star anise, cinnamon sticks, pepper, and salt over top of the duck breasts and marinate overnight.

To cook duck breasts, put a frying pan over low heat and place duck breasts skin side down until the skin is a nice golden brown colour, 5-8 minutes.  Once seared, place duck breasts, skin side up on a sheet pan and bake at 350 for about 20 minutes.

Lay baguette on a tray and drizzle with olive oil, salt and pepper and bake at 350F for 5-7minutes or until toasted and slightly golden brown.

Mix cream cheese and Boursin cheese together and set aside.

Slice the duck into thin pieces.  Put aside.

Lay out the crostini on a tray and spread the cream cheese mixture on top.  Place sliced duck breast on top.  Top with the Pomegranate Hot Pepper Jelly and garnish with fresh thyme leaves and orange zest.

If you like your duck a little pinker, reduce pan frying time to 5 minutes per side and reduce oven baking time to 12 minutes

“Triple Threat” Blue Cheese Cracker with Blueberry Lavender Jelly

Lemon Cream Chevre – a blended mixture of:
1/2 Chevre

1/2 Island Farms silky Victoria Style Cream Cheese
grated lemon zest
Gone Crackers Blue Cheese & Cracked Pepper Crackers
Artisan Edibles Blueberry Lavender Jelly

Spread cracker generously with Lemon Cream Chevre and top with Artisan Edibles Blueberry Lavender Jelly …  a sublime pairing which customers have been known to refer to as “de-luscious” !


Ricotta Lime Muffins with Blueberry Lavender Jelly

recipe from “Easy Elegance from Fabulous Fairholme” by Sylvia Main
(makes 8 large muffins)

1 cup all-purpose flour
2 teaspoons baking powder
1/3 cup butter, softened
½ cup sugar
1 cup ricotta
2 limes (zest and juice)
2 eggs, lightly beaten

Preheat oven to 350degF.  Grease muffin tin or line tins with 4- x 4-inch parchment paper squares.

In a bowl, sift together flour and baking powder.

In another bowl, cream together butter and sugar.  Add ricotta and zest and juice of 2 limes.  Stir in beaten eggs.  Fold wet ingredients into flour mixture.

Fill the muffin tins with the muffin batter and bake for 20-25 minutes.

For the glaze, whisk together the zest and juice of 1 lime and the sugar.  While muffins are still warm drizzle with the glaze.

Delicious topped with crème fraiche and a generous dollop of Artisan Edibles Blueberry Lavender Jelly!

Crostini With Artisan Edibles Rhubarb Sour Cherry Chutney, Jicama and Ricotta/Chèvre

INGREDIENTS (makes 18 Crostinis)
Crostini Recipe
1 tablespoon olive oil
sliced baguette

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.