Author Archive

French Omelette with Artisan Edibles Antipasto

INGREDIENTS
2 large eggs
cracked black pepper
fresh chopped chives
1/4 cup Artisan Edibles Antipasto
olive oil
grated Parmesan or Asiago cheese

Whisk eggs with cracked pepper and fresh chives. Pour mixture into a hot non-stick frying pan with a teaspoon of olive oil. When eggs are set, add Artisan Edibles Antipasto along center and fold sides over. Top omelette with grated cheese and serve with a mixed green salad.
This is a flavourful way to start the day!


Mediterranean Baked Fish with Artisan Edibles Antipasto

INGREDIENTS
white fish such as basa or snapper
Artisan Edibles Antipasto
Feta cheese

Preheat oven to 375 degrees F.
Top a single layer of fish with Artisan Edibles Antipasto and finish with a sprinkle of feta cheese before placing in the oven.  Bake for 25 to 30 minutes.  Enjoy with roast potatoes and a green vegetable.
This is a quick meal for West coasters to enjoy!


Artisan Edibles Antipasto Pizza

INGREDIENTS
homemade or packaged panini flatbread
grilled eggplant, peppers, and zucchini
Artisan Edibles Antipasto
fresh chopped basil
Goat cheese

Preheat oven to 400 degrees F.
Spread Antipasto on flatbread and top with your choice of grilled vegetables.  Sprinkle with basil and goat cheese before placing in oven. Bake for 10 to 15 minutes or until desired crispness. Serve with Caesar salad for a tasty meal with pizzazz!
Kids any age will go crazy over the bold taste!


Grilled Polenta with Artisan Edibles Antipasto

INGREDIENTS
Homemade or pre-packaged polenta
Artisan Edibles Antipasto
Freshly grated Parmesan cheese
Cracked black pepper

Slice polenta and grill as desired. Top with Artisan Edibles Antipasto, parmesan and black pepper. Place under the broiler until the cheese melts and slightly bubbles. Serve with mixed baby greens tossed with fig balsamic vinaigrette.
This is delicious as an appetizer or light lunch!


Phyllo Purses Filled with Rhubarb Sour Cherry Chutney & Chèvre

INGREDIENTS
4 sheets of Phyllo pastry
melted butter
Artisan Edibles Rhubarb Sour Cherry Chutney
Chèvre (goat) cheese

Butter a large baking sheet. Place 1 Phyllo sheet on work surface (keep remainder covered with slightly damp towel). Brush Phyllo lightly with melted butter. Top with second Phyllo sheet. Brush lightly with butter. Top with third Phyllo sheet. Brush with butter. Top with fourth Phyllo sheet. Cut stacked, buttered Phyllo into 5-inch by 5-inch squares.

Divide a tablespoon of Rhubarb and Sour Cherry Chutney and a tablespoon of Chèvre among 8 Phyllo squares. Gather all four corners of the Phyllo together over the center and crimp firmly to form a purse. Transfer to the buttered baking sheet. Brush tops lightly with butter. Repeat with remaining pastry. These can be made the day before, covered and refrigerated. Bake at 350° degrees F. until crisp and golden brown, approximately 5 to 7 minutes. Phyllo purses can be frozen before baked.


A Quick & Easy Appie with Artisan Edibles Rhubarb Sour Cherry Chutney

INGREDIENTS

Artisan Edibles Rhubarb Sour Cherry Chutney
Spreadable Goat Cheese
Lesley Stowe Fig & Olive crisps or a sliced baguette

Spread Goat Cheese on crisps or baguette slices and top with Rhubarb Sour Cherry Chutney.


Cheddar Pennies and Meyer Lemon Chutney

INGREDIENTS
1 ½ cups grated white cheddar cheese, extra aged
(can use orange cheddar or goat cheddar as well)
¾ cup flour
1/8 tsp. salt
1/8 tsp. cayenne pepper
¼ cup butter, cold and cut into pieces
¼ cup cold water
Brown mustard seeds or sesame seeds (optional)
Artisan Edibles Meyer Lemon Chutney

Mix the cheese, flour, salt and cayenne together in a medium bowl. Work in the pieces of butter with your hands until it resembles course meal; add the water a little at a time (you may not need it all) and bring the dough together gently. Place the dough on a sheet of plastic wrap and use the plastic to form the dough into a log shape about 1 ½ inches in diameter. Place the seeds on a board and roll the log through them. Chill the wrapped dough for at least an hour.
Preheat the oven to 400 degrees Farenheit. Slice the dough into ¼-inch-thick rounds and bake for 10 to 12 minutes or until lightly browned and crisp. Let cool for 5 minutes and top with Meyer Lemon Chutney. Makes 2 dozen –  a quick and easy appie served with wine.
The original recipe for Cheddar Pennies was featured in Western Living Magazine, Xmas Appie Issue.


Rose Petal Scones with Crème Fraîche and Champagne Rose Petal Jelly

INGREDIENTS
Artisan Edibles Rose Petal Scone Mix
1 ½ cups of whipping cream
Assemble and bake as per directions on package.
Crème Fraîche:
1 Cup Whipping Cream
1 Cup Sour Cream

Tip 1: You can add a teaspoon of vanilla to the whipping cream before adding to the dry mix.
Tip 2: You can brush scones with a little cream and sprinkle with sugar before baking.
Tip 3: Makes about 12 large or 18 small scones

Combine whipping cream and sour cream in a jar and mix well. Cover jar with plastic wrap and let mixture sit at room temperature about 24 hours (the cream should be thick enough to mound on a spoon). Place tightly covered jar in the refrigerator for several hours so that the cream chills and thickens to a rich velvet texture. Another 24 hours is recommended. Crème Fraîche will last 7-10 days in the refrigerator.
Split the scones and serve with a generous layer of Crème Fraîche topped with Artisan Edibles Champagne Rose Petal Jelly.
Crème Fraîche is also delicious served with summer berry pies, grilled salmon with an additional dollop of Artisan Edibles Meyer Lemon Chutney and as a garnish on soup.


Pomegranate Hot Pepper Jelly with Goat Cheese and Crackers

INGREDIENTS
Goat Cheese Log
Artisan Edibles Pomegranate Hot Pepper Jelly
Dried Cranberries
Crackers (Your Choice)
Green Grapes

Whisk and then melt about 1/3 of the jar of Pomegranate Hot Pepper Jelly in the microwave (about 30 seconds).
Place goat cheese on serving dish large enough for addition of crackers and green grapes.
Pour melted jelly over log of goat cheese; wait a few minutes for the jelly to reset around the goat cheese and what has pooled on the plate.
Sprinkle log with cranberries, add crackers and green grapes to serving plate.


Savory Pomegranate Hot Pepper Jelly Cheesecake

INGREDIENTS
1 – 8 oz. package of cream cheese
1 large egg
2 teaspoons minced garlic
5 ounces of grated sharp white cheddar cheese
One jar of Artisan Edibles Pomegranate Hot Pepper Jelly

Combine first four ingredients in a food processor. Add 4 ounces of  Pomegranate Hot Pepper Jelly.  Pour into a 6-inch spring form pan. Bake at 350 degrees F for about 45 minutes.  It is always a good idea to place a separate pan of water in the oven while cooking a cheesecake of any kind, this helps keep it moist. Turn oven off, leave door open and let oven and cheesecake cool.  All cheesecakes profit from a thorough chilling before serving (preferably 12 hours).

This savory cheesecake may be sliced and served individually with a salad or carefully placed on a bed of micro greens in the centre of a serving platter and simply spread on your favourite crackers. Serve with green grapes and sliced apples. Enjoy either way! In each case garnish the cheesecake with a sprinkle of fresh pomegranate seeds.