top-secret lin
Strawberry Rosemary
You can really taste the whole strawberries in this preserve, and that makes it a great pairing for all things sweet, subtle, and a little salty.
Cheese-wise, we recommend Mascarpone, Gruyere or Comte – all creamy, rich options. In that same vein, try this preserve on top of vanilla or chocolate ice cream.
This one is a pastry all-star, but it will especially be nice with a hot homemade biscuit and butter. We tried this combo on a real southern biscuit and it was perfect. A water cracker with Strawberry Rosemary and a slice of cucumber makes an elegant little snack.
Finally, pair with sparkling Rose or Champagne – and toast to heirloom strawberries!
Recipes
Simple Cookies with Strawberry Rosemary preserves
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Figs and Black Tea
This preserve plays well with others. It pairs with almost any good, artisan cheese, but it tastes particularly nice with goat’s milk cheese, sheep’s milk cheese and blue cheeses.
We know one fan who likes like eat it with a little ricotta and honey on a lightly toasted baguette.
Try with cured meats as well, such as prosciutto, salami and soppresetta. Their saltiness provides a nice counterpoint to the figs.
It’s also a great compliment to a hearty breakfast of bacon, eggs and toast.
And, as it says on the jar, it’s great on vanilla ice cream – it almost tastes like chocolate or coffee.
Recipes
Spinach and Feta Phyllo Packets with Figs and Black Tea Preserves
Pork Loin Stuffed with Figs and Black Tea Preserves
Rosemary & Thyme Chevre Cheesecake with Figs and Black Tea Preserves
hellosaban!
- Pear with Honey and Ginger
Pear with Honey and Ginger
A good pear has a hint of spice, so our recipe accentuates that flavor with a robust local honey and fresh grated ginger.
One of our more versatile preserves, this guy goes well with just about any creamy cheese, from mascarpone and cream cheese at breakfast to Brie or Camembert after dinner.
For a special treat, stir into plain yogurt with a little maple syrup and spoon over a stack of pancakes, waffles or french toast hot off the stove.
Recipes
Pear with Honey and Ginger Bran Muffins
how’d you find me?!
Shallot Confit with Red Wine
We make our confit with a robust Argentinian Malbec and pair it with foods that call for this kind of big, bold wine. Steak is an obvious choice, but equally good is duck, lamb and grilled mushrooms. Just put a spoonful on top like you would any other relish or sauce.
We really love eating Shallot Confit with blue cheese, but it’s also quite nice with Parmesan, Fontina, Gouda and smoked cheeses.
The flavors that make this preserve work with a steak also make it great on anything else off the grill or out of the smoker – grilled vegetables, barbecue chicken, smoked turkey or pork. You might even put some on your next bratwurst for a twist on a Wisconsin classic.
And last, but not least, try replacing mayonnaise with Shallot Confit with Red Wine on your next sandwich. It’s a lot less fat and a lot more flavor.
Recipes
Grilled Asparagus with Shaved Parmesan and Shallot Confit
Blue Cheese Tart with Shallot Confit
Roasted Vegetable Salad with Shallot Confit Dressing
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Orange Marmalade with Lemons
This one is an all-star at breakfast. Put it on toast, english muffins, bagels with cream cheese or a fresh baguette. You might even try a little bit with your next waffle.
When pairing our marmalade with cheeses, stick with milder, creamier cheeses, like ricotta, mascarpone or a young white cheddar. It can even work with mild soft-rind cheeses, like a young Brie or Camembert. Our new favorite pairing is Marmalade + Sartori Reserve Asiago (from Wisconsin!)
If you’re feeling in a particularly French mood, try putting some marmalade and mascarpone cheese into a warm crepe. Yum!
Because our marmalade is so bright, it can balance out fattier meats, like duck and some cuts of pork. Simply thin the marmalade with water, deglaze your cooking pan with it and reduce to make a simple sauce.
Recipes
Orange Marmalade Scones with Almonds
Fennel and Orange Salad with Marmalade Dressing
zesty
Apricot Almond
Quince and Apple’s premier seasonal flavor extends summer just a little longer with golden, sweet-tart apricots. Our favorite use for this one so far is stirred into yogurt (the whole milk variety is obviously optimal!). It made us consider launching our own yogurt line – someday.
This preserve is perfect on a sandwich with ham, brie and and arugula, especially if you put that sandwich on a croissant. (Batch makes the best we’ve ever had!) Or make a tangy sauce for chicken by stirring in salt, pepper and a splash of chicken stock.
Other good cheeses for pairing are anything cow’s milk, and in particular gouda or ricotta.
Recipes