Recipes with Recipes

Rosemary Shortbread with Artisan Edibles Pomegranate Hot Pepper Jelly

INGREDIENTS
¾ cup unsalted butter, at room temperature
½ cup confectioner’s sugar, sifted
1 teaspoon vanilla extract
1 ½ cups all purpose flour
2 ½ tablespoons chopped fresh rosemary
½ teaspoon kosher salt or sea salt
¼ teaspoon ground black pepper
2-3 tablespoons Artisan Edibles’ Pomegranate Hot Pepper Jelly

In the bowl of a stand mixer with the paddle attached, beat the butter, sugar and vanilla until light and smooth, approximately 3 minutes. Scrape the sides of the bowl occasionally. If you do not have a stand mixer use a large bowl and an electric beater on medium speed.

Whisk together the flour, rosemary, salt and pepper. Slowly add the butter to the flour mixture using a low speed on the mixer. Divide the dough in half and shape into rounds. Wrap each round in plastic wrap and refrigerate for at least one hour or overnight.

Preheat the oven to 350F.
Line three baking sheets with parchment paper.

On a lightly floured board roll one of the rounds to ¼ inch thickness. Be sure to lightly flour the rolling pins. Using a 2 ½- or 3- inch cookie cutter cut dough. Roll any scraps carefully without adding too much additional flour. Place 12 cookies on first sheet about 1-inch apart. Repeat this process with the remaining round of dough. Use a 1-inch cutter to cut centers from the second half of the cookies. Place these cookies on the second sheet. Place the cut rounds onto the third sheet.

Bake until edges are lightly browned – approximately 10-12 minutes. Remove cookies from oven and let cool for 15 minutes.  Do not turn oven off.

Spread ½ teaspoon of Pomegranate Hot Pepper Jelly (or more if you like hotter) onto the flat side of the 2 ½ inch solid cookies. Place the cutout cookies flat side down on top of the jelly. Bake for an additional two minutes.  Remove from oven and let cool to room temperature. Store in an airtight container.

Recipe Reference:  www.foxfield-inn.com/menu-recipes.htm

 


Prosciutto wrapped Salmon, herby lentils, spinach, yogurt and Meyer Lemon Chutney

Recipe inspiration from Jamie Oliver (Return of the Naked Chef)

serves 4

225g/9oz lentils
4 x 225g/8oz salmon fillets, skinned and pin-boned

salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of 1 lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
200ml/7fl oz of natural yogurt
Artisan Edibles’ Meyer Lemon Chutney

Preheat the oven to 220 degC / 425 degF

Put the lentils into a pan, cover with water, bring to the boil and simmer until tender.
Season the salmon fillets with a little pepper before wrapping them in the prosciutto slices, leaving some of the flesh exposed. Drizzle with olive oil and roast in the oven for approx 10 minutes, until prosciutto is golden.  (Cook for less time if pinker is your preference.)

Drain away most of the water from lentils and season carefully with salt, pepper, lemon juice and 4 good lugs of olive oil.
Just before serving, stir the herbs and spinach into the lentils on high heat, just until wilted.
Place on plates with salmon and finish with drizzle of lightly seasoned yogurt and generous dollop of Artisan Edibles’ Meyer Lemon Chutney.

… one of our favourite recipes for summer alfresco dining!


Crostini with Prosciutto, Apple Fig Ginger Chutney, Fresh Figs and Triple Cream Brie

INGREDIENTS

1 French Baguette or ciabatta bread
2 tablespoons extra virgin olive oil
8 -10 fresh figs, ends trimmed and cut in thirds
1/2 cup Artisan Edibles Apple Fig Ginger Chutney
¼ pound prosciutto or Specht, thinly sliced
6 oz. triple cream brie (our favourite is Château de Bourgogne or Pierre Robert but you can substitute St. André or Brie)

Cut bread into ½ inch slices, drizzle with olive oil.
Grill bread slices under broiler until bread is golden brown.  Arrange bread slices on an ovenproof platter.

Pre-heat oven to 400 degrees.

Cut prosciutto slices into 1” wide strips.
Top the bread slices with the prosciutto, then the Apple Fig Ginger Chutney and then some figs pieces.
Cut the cheese into thin slices or wedges and place atop the figs.

Place platter into the oven for 1 minute until cheese is lightly melted.

 


Chocolate Buttermilk Cake with Chocolate Mascarpone Frosting and Raspberry Cardamom Filling

(cake recipe courtesy of Great Desserts, Aunt Charlotte’s Milk Chocolate Cake by Jim Fobel)

INGREDIENTS
¼ pound unsalted butter, at room temperature
¼ cup white vegetable shortening
2 cups granulated sugar
3 ounces semisweet chocolate melted and cooled
1 ½ teaspoons vanilla extract
4 whole eggs
1 egg yolk
3 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1 ½ teaspoons baking soda
1 ½ tablespoons distilled white vinegar
1 ½ cups buttermilk

Prepare the cake:
Pre-heat the oven to 350 degrees. Lightly grease three 9-inch round cake pans. Line the bottom of each pan with a circle of parchment paper or waxed paper. Grease the pans again, applying a generous layer to the sides and paper.

In a medium bowl beat together the butter, shortening and granulated sugar until very light and creamy, about five minutes.
Beat in the melted chocolate and vanilla. One at a time, add the eggs, beating well after each addition. Beat in the egg yolk.
Sift together the flour, baking soda and salt.
Place the baking soda and vinegar in a small bowl and stir while it foams; add the buttermilk.
Working quickly and lightly, fold about ½ cup of the dry ingredients into the chocolate mixture. As soon as it is incorporated, fold in a ¼ cup of the buttermilk mixture.
Repeat until all the flour and buttermilk have been added.

Divide the batter among the three cake pans and spread it evenly. Place in the oven immediately and bake for about 30 to 35 minutes, until the centre of each cake springs back when lightly touched. Shift pan positions half way through to allow for even baking. Allow the layers to cool in the pans for twenty minutes.

Chocolate Mascarpone Cream Frosting
1 stick unsalted butter
450 grams Mascarpone Cheese  (can use cream cheese)
2 cups icing sugar
½ cup cocoa

Beat butter and mascarpone cheese until light and fluffy (6-8 minutes). Sift icing sugar and cocoa. Add to mascarpone and butter mixture.

Raspberry Cardamom Jelly Filling
½ jar Artisan Edibles Raspberry Cardamom Jelly

Cake Assembly
Place one layer of cake, flat-side up, on a cake plate.
Spread with thick layer of frosting. Top with Raspberry Cardamom Jelly.
Place the remaining cake layer, flat-side up and spread with more frosting and jelly.
Place the remaining cake layer flat-side down, over the frosting and jelly. Frost the top and sides of the cake.
Chill slightly to set the frosting.


Turkey Burgers with Caramelized Onions and Rhubarb Sour Cherry Chutney

INGREDIENTS
Turkey Burgers:
1 ¼ lbs. ground turkey   
¼ cup finely minced onion  
1 egg white lightly beaten
1 clove garlic, minced
1 tablespoon chopped parsley 
dash of salt and pepper
flour for dusting

Mix all the ingredients together with the exception of the flour (meat will be slightly mushy). Form into 4 patties. Flour both sides of the patties. Refrigerate for a half hour.   Grill on the grilling stone until temperature of the patties reaches 180 degrees on your thermometer.

Bun and Toppings:
4 brioche hamburger buns
caramelized onions*
½ jar Artisan Edibles Rhubarb Sour Cherry Chutney
soft goat cheese or aged white cheddar
mixed greens
Dijon mustard and mayo       

* For the caramelized onions, I sauté 2 large onions in 1 ½ tablespoons olive oil, add a teaspoon of brown sugar and a splash of balsamic vinegar. Saute on a low heat until the onions brown and caramelize.    

Place burger on a brioche hamburger bun and top with caramelized onions, Artisan Edibles’ Rhubarb Sour Cherry Chutney, soft goat cheese, organic greens, Dijon mustard and mayo.

Potato salad and sliced fresh strawberries drizzled with a good quality balsamic vinegar are always winning accompaniments to this dish.



Champagne Rose Petal Jelly Meringue Roulade with Rose Petals and Fresh Raspberries

Inspired by Yotam Ottolenghi’s recipe – a showstopper dessert, any time of the year!

INGREDIENTS:

For the Meringue:
4 egg whites, at room temperature
250g caser sugar
1 tsp. vanilla extract
1 tsp. white wine vinegar
1 tsp. cornstarch

For the Cream:
100g mascarpone
1 Tbsp. sugar, plus extra for dusting
1 1/2 Tbsp. rose water
400ml heavy whipping cream
2 Tbsp. Artisan Edibles’ Champagne Rose Petal Jelly

For the Filling:
150g fresh raspberries, washed and dried on a clean dish towel
2 Tbsp. dried rose petals
1 tsp. pistachios, crushed

METHOD:

Preheat the oven to 325 degrees.

Line a 9.5 by 13 inch baking pan with two rectangular sheets of parchment paper so that there is a slight overhang around the edges and base and sides are covered.

Using a large, clean bowl whisk the egg whites by hand or with a mixer until they form very soft peaks. Begin adding the caster sugar in a slow stream until the egg whites become firm and very glossy.

Gently fold the vanilla extract, vinegar, and cornflour into the meringue with a large metal spoon. Carefully pour the meringue into the prepared baking pan, levelling the top with a spatula or palette knife.

Bake in the oven for 30 minutes, a crust should have formed and the meringue should be cooked through while still feeling soft to the touch). Allow to cool in the tin before tipping the meringue onto a fresh piece of parchment paper and peeling the paper off of the sides.

In a separate bowl whisk together the mascarpone, icing sugar, and rose water. Add the whipping cream and whisk by hand for about 4 minutes, or until rosewater cream just begins to hold its shape (or, use an electric mixer but take care not to overmix).  Gently fold in Champagne Rose Petal Jelly.

Working with the original underside of the meringue facing up, spread most of the rosewater cream mixture (leaving a few tablespoons to complete the dessert) onto the meringue making sure to leave a border around the edges. Scatter most of the raspberries and 1 1/2 Tbsp. of rose petals over the cream.

Use the parchment paper to assist you in rolling up the meringue along its long edge, aiming for a perfect log shape of rosewater cream stuffed meringue. Transfer to a pretty serving dish and use the remaining rosewater cream to create a wavy stripe along the top of the log. Chill for at least 30 minutes.

To serve, dust the meringue with icing sugar, scattering the remaining rose petals, raspberries, and pistachios over the dessert to finish … enjoy!


Harry’s Blueberry Lavender Martini

This recipe was created by Artisan Edibles’ customer, Harry Geddert, inpired by our Blueberry Lavender Jelly … we hope you love it as much as we do!

INGREDIENTS

1 Tbsp. Artisan Edibles Blueberry Lavender Jelly, liquified (approximately 15 seconds in microwave)
1 oz. lemon juice (30ml)
½ oz. simple syrup (15ml)
½ oz egg whites (15ml)
2 oz. vodka (60ml)

Add all ingredients to cocktail shaker and dry shake (without ice) for 10 seconds.
Then add ice and repeat process.
Strain into martini glass (rimmed with lavender sugar if desired).

… Enjoy!


Champagne Rose Meringue Stack with Strawberries

(Concept inspired by Tara O’Brady/Seven Spoons)

INGREDIENTS
Meringues
(inspired by Chef Diane Clement)
6 large egg whites  
¼ tsp. cream of tartar 
Pinch of salt
1 ¼ cups berry sugar
1 tablespoon cornstarch
1 tablespoon white vinegar 
1 tsp. vanilla

Rose Mascarpone Cream
2 cups heavy cream  

7 ounces mascarpone
2 tablespoons Artisan Edibles Champagne Rose Petal Jelly
2 tablespoons finely chopped pistachio nuts

3 cups of strawberries

Meringues:
Beat egg whites, cream of tartar and salt until stiff. Add sugar, a spoonful at a time, and continue to beat until the sugar is dissolved before adding more. Continue to beat until meringue is thick and glossy. Fold in the cornstarch and vanilla.
On a piece of parchment paper draw three 6-inch circles (can use a cake pan as a guide). Spread and flatten the meringue on each circle.
Bake in preheated 250 degree F. oven for 1 hour 15 minutes .
Leave meringues to cool in oven with door slightly ajar. Meringues will be crispy on the outside and a pale gold in colour.

Rose Mascarpone Cream:
Beat the cream in a bowl until slightly thick , add in the mascarpone and the 2 tablespoons of Champagne Rose Petal Jelly.
Fold in 1 tablespoon of the chopped pistachio nuts.

Assembly:
Layer each of the meringues with rose mascarpone cream and strawberries.
You can add additional chopped pistachios on the top layer.

 


Melon and Bocconcini Salad with Champagne Rose Petal Vinaigrette

INGREDIENTS
(Serves 4)

4 thin slices of prosciutto (crispy)
12 watermelon balls 
18 cantaloupe balls  
2 oz. bocconcini balls
2 tbsp. olive oil
1 tbsp. champagne vinegar
1 tbsp. Artisan Edibles Champagne Rose Petal Jelly
salt & pepper  

Fry the prosciutto until crisp. Drain on paper towel.
Whisk together the olive oil, champagne vinegar and rose petal jelly .
Pour over the prosciutto, melon and bocconcini balls.
Sprinkle with salt and pepper to taste.
Top with rose petals for additional creative flourish!


Champagne Rose Petal Jelly Cupcakes

INGREDIENTS

Your Favourite Vanilla Cupcake Recipe (12 cupcakes)

2 cups heavy cream
7 ounces mascarpone
2 tablespoons Artisan Edibles Champagne Rose Petal Jelly

2 tablespoons finely chopped pistachio nuts
12 tsp. Champagne Rose Petal Jelly

Bake cupcakes as directed and cool.

To make the mascarpone cream, beat the cream in a bowl until slightly thick and add in the mascarpone with the 2 tablespoons of Champagne Rose Petal Jelly.
Cut a hole in the top centre of each cupcake, remove the cake topper and place one teaspoon of rose petal jelly in the hole. Cover jelly with cake topper.
Place rose mascarpone cream into a piping bag and, using a wide tip, decorate the tops of the cupcakes.
You can garnish with finely chopped pistachios or unsprayed rose petals.