Posts Tagged ‘Recipes’

Champagne Rose Petal Cocktails (8 servings)

INGREDIENTS
1 cup water
1 cup sugar
4 cups ice cubes, divided
1 cup gin, divided
½ cup fresh lemon juice, divided
1 x 750ml bottle Champagne
8 teaspoons Champagne Rose Petal Jelly
Rose petals

Place 8 flute glasses in freezer and chill for at least 2 hours.
Stir 1 cup water and 1 cup sugar in medium saucepan over medium heat until sugar dissolves, bring to boil, reduce heat and simmer for 3 minutes – chill until cold (sugar syrup can be made up to 1 month ahead).
Place 1 cup ice, ¼ cup gin, 2 tablespoons lemon juice and 3 tablespoons simple syrup in cocktail shaker, shake well, strain into 2 chilled flutes.

Repeat 3 more times with remaining ice cubes, gin, lemon juice and simple syrup to make 6 more drinks – divide champagne among glasses, add 1 teaspoon of Champagne Rose Petal Jelly to each glass and float a few rose petals on top before serving.

… mmmmmmm, an OMG moment for sure!


Meyer Lemon Chutney Roll-Ups

INGREDIENTS
¾ cup Meyer Lemon chutney
8 ounces cream cheese
6 eight inch flour tortillas

Combine Meyer Lemon Chutney and cream cheese in small mixing bowl. Spread mixture on each tortilla, and roll-up jelly roll style. Trim ends. Put in plastic bag and chill for several hours. Slice and arrange on a serving platter.


Chutney Curry Spread

INGREDIENTS
8 ounces Cream Cheese
¼ cup Meyer Lemon Chutney
½ teaspoon curry powder
¼ teaspoon dry mustard
¼ – ½ cup of additional Meyer Lemon Chutney

Combine cream cheese, Meyer Lemon Chutney, curry powder, mustard and blend well. Place in well-oiled mould or small tart pan with a removable bottom. Chill for two hours or more. Unmold on a serving plate. Top with chutney. Serve with favourite crackers.


Meyer Lemon Chutney Chicken Salad

INGREDIENTS
2 cups cooked and chopped chicken
1/2 cup diced celery
2 green onions thinly sliced
1/4 cup mayonnaise
½ cup low fat yogurt
2 tablespoons Meyer Lemon chutney
½ teaspoon curry powder

In a bowl, combine the chicken, celery and green onions. Blend together the Meyer Lemon Chutney, mayo, low fat yogurt and curry powder. Add the mayo mixture to the chicken mixture. Mix well and chill. Serve on spinach or mixed greens. Or, spread on crusty bread, top with cheddar cheese and then broil until melted.


Meyer Lemon Dip

INGREDIENTS
1 cup mayonnaise
½ teaspoon curry powder
2 tablespoons Meyer Lemon Chutney

A great dip for salmon, shrimp or prawns!
Combine mayonnaise, curry powder and Meyer Lemon Chutney and refrigerate in a covered container until ready to serve. The lemon dip will keep for several days. To jazz up coleslaw, just add this dip to your favourite prepackaged coleslaw mix!


Bengal Salad

INGREDIENTS
6 cups romaine lettuce or spinach
1 ½ cups chopped apple
½ cup dried cranberries
1/3 cup thinly sliced red onion
Dressing
¼ cup red wine vinegar
3 tablespoons Meyer Lemon Chutney
2 teaspoons sugar
1 ½ teaspoons curry powder
1 teaspoon dry mustard
½ cup vegetable oil

Assemble salad and combine vinegar, Meyer Lemon Chutney, sugar, curry powder and mustard in a blender or food processor, mixing until smooth. With machine running, slowly pour in oil until thick and smooth. Toss salad with dressing and season to taste with salt and fresh ground pepper.
The dressing recipe can also be used as a marinade with pork tenderloin.


Meyer Lemon Chicken

INGREDIENTS
8 chicken thighs
2 tablespoons olive oil
flour for dredging the chicken
½ lemon
½ cup red or white wine
(can substitute chicken broth)
1/3 cup Meyer Lemon Chutney
2 tablespoons cream
Serves six to eight.

Dredge the chicken thighs in flour. In a large skillet, heat the oil, add chicken, and cook for five minutes. Turn the chicken over, sprinkle with fresh squeezed lemon juice and cook for five minutes longer. Remove chicken from skillet. Place chicken in warm oven. Deglaze pan with wine or broth and reduce to half. Stir in Meyer Lemon Chutney and slowly whisk in cream. Pour sauce over the chicken. Serve with gri or pasta and a green vegetable.


Pork Loin with Chutney Glaze

INGREDIENTS
3 pound pork loin roast
3 tablespoons frozen orange juice
½ cup Meyer Lemon chutney
2 tablespoons soya sauce
½ teaspoon garlic salt
½ teaspoon ground ginger
Serves six to eight.

Place pork loin roast, fat side up and uncovered, on rack over convection oven roasting pan. Roast in 300 degree convection oven for 45 minutes. Meanwhile, in a food processor, combine orange juice, Meyer Lemon Chutney, soy sauce, garlic salt and ginger. Puree until smooth. Remove loin from oven, spoon half the sauce over the loin and roast for 30 minutes more. Remove from oven, spooning remaining sauce over meat, and roast until thermometer in center of roast registers 170 degrees (allow about 35 minutes per pound in all). Transfer roast to a carving board, and slice.


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!