Recipes/Pairings

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Apples and Cranberry

Recipes

Apple Cranberry Chicken Dinner
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Apple Cranberry Chicken Dinner

Ingredients
  • 2 Chicken Breasts
  • 1/2 T Canola Oil
  • 1/4 c Yellow Onion, diced
  • 1/2 T Butter
  • 1/2 c Quince & Apple Apples and Cranberry preserves
  • 1/2 c Chicken Stock
  • Salt and Pepper
Directions
Preheat oven to 375. Pat chicken breasts dry with a paper towel and season with salt and pepper. Heat oil in a pan and sear chicken breasts until golden brown on each side. Remove chicken from pan and transfer to a baking sheet and place in oven for 12 to 15 min. While chicken is finishing in oven, pour off excess oil from pan and add butter and onions. Scrape up any browned bits of chicken from bottom of pan while stirring onions. Cook until translucent. Deglaze pan with stock and add Apples with Cranberries preserves. Stir all together and simmer until sauce is desired thickness. Check to make chicken is cooked all the way through. Spoon sauce over chicken and serve! Great with a side of wild rice and brussels sprouts for a healthy dinner.

Grilled Turkey Sandwich
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Grilled Turkey Sandwich

Ingredients
  • Sourdough bread
  • Roast Turkey slices
  • Quince & Apple Apples and Cranberry preserves
  • Aged cheddar, Brie, or goat cheese
  • Arugula
Directions
Stack ingredients on sliced sourdough and grill until the cheese has softened and the bread is golden brown.

Pairings

Stir Apple Cranberry into oatmeal or hot cereal
Stuff a double-thick pork chop with Apple Cranberry
Toss roasted brussels sprouts and toasted pecans in Apple Cranberry

Citrus

Recipes

The Citrus Fizz
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The Citrus Fizz

Ingredients
  • 1 oz Quince & Apple Citrus syrup
  • 1 oz Vodka
  • 2 dashes Orange Bitters
  • 2 oz Club Soda
Directions
Mix syrup, vodka and bitters in a glass with ice. Add club soda, stir and garnish with an orange twist.

Sparkling Citrus
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Sparkling Citrus

Ingredients
  • 1 oz Quince & Apple Citrus syrup
  • 1/2 oz Cointreau
  • 5 oz Sparkling Wine
Directions
Mix Citrus syrup and Cointreau in the bottom of a Champagne flute. Fill slowly with sparking wine, stir gently to combine and enjoy!

Figs and Black Tea

Recipes

Pork Loin Stuffed with Figs and Black Tea Preserves
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Pork Loin Stuffed with Figs and Black Tea Preserves

Ingredients
  • 1 Boneless Pork Loin Roast – 2 1/2 to 3 pounds
  • 1 T Canola Oil
  • Salt and Pepper
  • 1 6 oz. jar Quince & Apple Figs and Black Tea Preserves
  • 1 T Fresh Rosemary, chopped
  • 1 c Sourdough Bread, crumbled
  • 1 c Chicken Stock (plus 1 or 2 T more as needed)
Directions
Preheat oven to 350 degrees.With a long, thin knife, cut a 1 to 1 1/2 inch hole running lengthwise through the center of the pork loin. You may need to cut in from both ends to make sure the hole goes all the way through. Combine Figs and Black Tea preserves, rosemary and sourdough bread in a bowl. The mixture should be fairly moist. If it is too dry, add chicken stock  to moisten. If too wet, add more bread crumbs. Stuff pork loin with fig mixture so that it is evenly distributed throughout. Season the pork loin liberally with salt and pepper. Heat oil in a pan over high heat until very hot. Brown pork loin on all sides and transfer the entire pan, with the pork loin, to the oven. If your pan does not have an oven safe handle, you can transfer the loin to a roasting pan, but do not wash the pan in which you browned the pork. You will need it to make the sauce. Cook for 45 to 60 minutes, or until a thermometer in the center reads 160 degrees. Remove the roast from the oven and place the roast on a plate or cutting board and left rest for 10 minutes before slicing and serving. While the roast is resting, put the pan over high heat and add chicken stock. If you used a separate pan to roast the pork, do this step with the original browning pan. Use a wooden spoon to scrape up all the bits of browned meat on the bottom of the pan. Reduce the stock over high heat for 3 to 5 minutes to make a sauce for the pork. Slice pork loin and spoon sauce from pan over the top. Serve with roasted potatoes and wilted greens.

Moody Blue® Flatbread
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Moody Blue® Flatbread

Ingredients
  • Quince & Apple Figs and Black Tea Preserves
  • Flatbread or Naan
  • Moody Blue® Roth Cheese
  • Arugula
  • Pancetta
  • Sliced Apples and Pears
Directions
Spread Quince & Apple Figs and Black Tea preserves on naan or flatbread, top with pancetta, sliced apples and pears, Moody Blue® Roth cheese and arugula.  Bake at 400° F for 8-10 minutes, or until cheese has melted.

Pairings

Pair Fig with Chevre, Gouda or a mellow bleu
Pair Fig with prosciutto, salami or sopresatta
Spread Fig on a grilled cheese with Gouda and whole wheat bread
Spoon Fig over vanilla ice cream

Honey Lemon

Recipes

Bee's Knees
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Bee's Knees

Ingredients
  • 2 oz. Gin
  • 1 oz. Quince & Apple Honey Lemon syrup
  • .5 oz. Lemon Juice
  • Ice
Directions
Fill shaker with all ingredients and shake. Strain into glass, garnish with lemon rind and enjoy!

Lime and Cucumber

Recipes

Cucumber Mojito
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Cucumber Mojito

Ingredients
  • 2 Sprigs fresh Mint
  • 2 Lime wedges
  • 1 oz Quince & Apple Lime and Cucumber syrup
  • 2 oz Rum
  • Club Soda
Directions
Muddle mint and lime in a salt-rimmed glass.  Add syrup and fill glass with ice.  Top with rum and club soda. Enjoy!

Garden Variety
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Garden Variety

Ingredients
  • Splash of Absinthe
  • 1 oz. Quince & Apple Lime and Cucumber syrup
  • 1.5 oz. Gin
  • .5 oz. Lemon Juice
  • Orange Bitters
  • Club Soda
Directions
Rinse the inside of a glass with absinthe and pour out the excess. Shake syrup, gin, lemon juice and bitters with ice and strain into glass. Add ice and top with club soda. Garnish with a cucumber slice.

Orange Marmalade with Lemons

Recipes

Orange Marmalade Scones with Almonds
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Orange Marmalade Scones with Almonds

Ingredients
  • 3 c White Pastry Flour
  • 2 T Sugar
  • 1 T Baking Powder
  • 1/8 t Salt
  • 8 T Salted Butter, cold
  • 3/4 c Sliced Almonds
  • 1 jar Quince & Apple Orange Marmalade with Lemons
  • 1/2 c Heavy Cream (can substitute lower fat milk, if desired)
Directions
Preheat oven to 425 degrees. Combine all dry ingredients in a bowl or food processor. Add butter in chunks and cut into dry ingredients until it is a coarse meal. Transfer mixture to a bowl if it is not already in one. Add almonds, marmalade and heavy cream and mix just until incorporated. Be careful not to over work the dough, as it will make for tough scones. Line a cookie sheet with parchment paper and dust it lightly with flour. Transfer the dough to the cookie sheet and form it into an 8 inch circle. Cut the circle into eighths, but do not separate the segments from each other. They will naturally separate during baking. Bake the scones for 15 to 20 minutes, until slightly risen and turning golden. Check with a toothpick to make sure they’re done.

Fennel and Orange Salad with Marmalade Dressing
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Fennel and Orange Salad with Marmalade Dressing

Ingredients
  • 2 bulbs fresh Fennel (fronds may be reserved for another recipe)
  • 2 cups Arugula
  • 1 Endive (optional)
  • 2 Navel Oranges, supremed
  • 1/4 cup fresh squeezed Orange Juice
  • 2 T Quince and Apple Orange Marmalade with Lemons
  • 1/4 cup Extra Virgin Olive Oil
  • Salt and Pepper
Directions
Shave fennel thinly with a knife or mandoline. If using endive, separate the leaves and cut lengthwise into spears. Combine fennel, arugula, endive and orange segments in a bowl. Stir together orange juice and marmalade to combine. Slowly whisk in olive oil and season vinaigrette to taste with salt and pepper. Dress the fennel mixture with the vinaigrette and serve. This is a great salad to serve with robust fish, such as halibut or trout.

Pairings

Pair Marmalade with Ricotta, Asiago, or young cheddar
Spread Marmalade on toast, English muffins or a fresh baguette
Fill crepes with Marmalade and mascarpone

Pear with Honey and Ginger

Recipes

Brie and Gingered Pear Tartlets
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Brie and Gingered Pear Tartlets

Ingredients
  • 1 refrigerated pie crust (dough)
  • 1 jar Quince & Apple Pear with Honey and Ginger preserves
  • 1/4 lb Brie, cream cheese or other creamy cheese
  • 1 egg
Directions
Roll out pie crust and cut into 2 to 3 inch circles. Place a small piece of cheese at the center of each circle of dough and top with 1 teaspoon of preserves. Fold the dough circles in half, over the filling, and seal the edges by pressing down with a fork. Beat the egg and brush each pastry with egg foam. Place on a cookie sheet and bake at 350 degrees for 20 – 25 minutes, or until golden brown. Let cool to room temperature and enjoy!

Pear with Honey and Ginger Bran Muffins
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Pear with Honey and Ginger Bran Muffins

Ingredients
  • 1 16 oz. box bran muffin mix
  • 1 jar Quince & Apple Pear with Honey and Ginger preserves
  • 1/2 c chopped walnuts or hazelnuts (optional)
Directions
Prepare the muffin mix according to box instructions and stir in Pear with Honey and Ginger preserves. Toast walnuts or hazelnuts in a 350 degree oven for 7 to 10 minutes, or until aromatic, and add to muffin batter. Portion batter into muffin tins and bake according to instructions. Enjoy warm out of the oven with a pat of butter or save some for later! Tip: To liven up your next cake, stir Pear with Honey and Ginger into the batter!

Pairings

Pair Pear with Brie, mascarpone or white cheddar
Mix Pear with plain yogurt and top pancakes
Spread Pear on a croissant with ham and Brie

Rhubarb Hops

Recipes

The Fallen Apple
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The Fallen Apple

Ingredients
  • 1 oz. Quince & Apple Rhubarb Hops syrup
  • 2 dashes Orange Bitters
  • 8 oz. Furthermore Beer Fallen Apple Ale
Directions
Combine syrup and orange bitters in the bottom of a chilled beer glass. Add Fallen Apple ale and stir to combine.

Rhubarb Grapefruit Soda
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Rhubarb Grapefruit Soda

Ingredients
  • 1 oz. Quince & Apple Rhubarb Hops syrup
  • 3 oz. Pink Grapefruit Juice
  • 1 oz Vodka or Tequila (optional)
  • Club Soda
Directions
Stir ingredients together in a glass. Add ice, fill with club soda and stir to combine.

Shallot Confit with Red Wine

Recipes

Grilled Asparagus with Shaved Parmesan and Shallot Confit with Red Wine
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Grilled Asparagus with Shaved Parmesan and Shallot Confit with Red Wine

Ingredients
Directions
Snap woody bottoms off asparagus.  Toss with olive oil and season with salt and pepper. Grill asparagus until it is lightly charred, bright green and beginning to soften. Remove from grill and cover for 5 minutes. This will allow the asparagus to steam itself and finish cooking. Uncover asparagus and spoon Shallot Confit with Red Wine over the top. Using a vegetable peeler, shave parmesan ribbons over the top. Finish with additional cracked black pepper and extra virgin olive oil, if desired.

Roasted Vegetable Salad with Shallot Confit Dressing
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Roasted Vegetable Salad with Shallot Confit Dressing

Ingredients
Salad
  • 1 Large Sweet Vidalia or Red Onion, cut into 1/4 inch slices
  • 1 Large Red Pepper, stemmed, de-seeded and chopped into 3/4 inch pieces
  • 1 Large Poblano Pepper, stemmed, de-seeded chopped into 3/4 inch pieces
  • 1 Small Summer Squash, cut into 3/4 inch pieces
  • 1 Small Zucchini, chopped into 3/4 inch pieces
  • 1/4 pound Asparagus, cut into 3/4 inch sections
  • 1/4 pound Young Carrots, chopped into 3/4 inch sections
  • 1 cup Sweet Corn Kernels, cut from the cob
  • 5 Radishes, cut into quarters
  • 1 cup Cherry or Grape Tomatoes, cut in half
  • 1/2 cup Italian Parsley, chopped (optional)
  • 2 T Extra Virgin Olive Oil
  • Salt and Pepper
Dressing
Directions
Chop all salad ingredients and combine in a bowl, leaving out the parsley. Toss with olive oil; season with salt and pepper. Put into a baking dish and bake for 35 to 40 minutes or until vegetables soften and begin to brown at the edges. Stir occasionally, to encourage even cooking. Meanwhile, combine dressing ingredients and set aside. Remove vegetables from oven and pour into a bowl. Dress with Shallot Confit dressing and add parsley while salad is still hot. You may not want to use all the dressing for this recipe. If not, keep it in the refrigerator and use on any future salad. Season to taste with salt and pepper and serve warm.

Pairings

Pair Shallot with strong bleu, sharp parmesan, Fontina
Shallot pairs with any bold red wine - the one in the preserve is a Malbec
Make a sandwich with Shallot, turkey, apples and Gruyere
Stack Shallot and sauerkraut on bratwurst

Tart Cherry and White Tea

Recipes

Tart Cherry Sparkle
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Tart Cherry Sparkle

Ingredients
  • 1 1/2 oz Gin
  • 1 1/2 oz Quince & Apple Tart Cherry and White Tea preserves
  • 1/2 oz fresh squeezed Lime Juice
  • Soda Water
Directions
Combine gin, preserves and lime juice in a shaker with ice. Shake vigorously. Strain into a glass with ice and top with soda water. Garnish with cherries and lime peel.

Cherry Goat Cheese Spread
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Cherry Goat Cheese Spread

Ingredients
  • 4 oz Fresh chevre
  • 4 oz Mascarpone
  • 1 tsp Lemon zest
  • A pinch of salt
  • 1/2 cup Quince & Apple Tart Cherry and White Tea preserves, slightly chilled
Directions
Combine chevre, mascarpone, lemon zest and salt in a mixing bowl and whip, using either a hand mixer or a stand mixer. Occasionally scraping down the sides, whip until fully combined and fluffy. Add the Tart Cherry and White Tea preserves and gently fold in with a spatula or wooden spoon. Serve on crostini, light crackers, shortcake or a baguette.

Pairings

Drizzle Tart Cherry over cheesecake
Accent roast chicken or turkey with a side of Tart Cherry
Layer Tart Cherry between squares of sponge cake for an improvised petit four

Tart Cherry Grenadine

Recipes

Gin Daisy Cocktail
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Gin Daisy Cocktail

Ingredients
  • 2 oz Gin
  • Juice of half a Lemon
  • 1/2 oz Quince & Apple Tart Cherry Grenadine
Directions
Add all ingredients to glass and fill half-full with crushed ice. Stir until glass is frosted and fill with seltzer. Garnish with mint.

Wisconsin Old Fashioned
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Wisconsin Old Fashioned

Ingredients
  • 1/2 oz. Quince & Apple Tart Cherry Grenadine
  • 2 dashes Angostura Bitters
  • 1 Orange wheel
  • 2 oz. Brandy
  • Club Soda
Directions
Muddle together Tart Cherry Grenadine, bitters and the orange wheel in the bottom of a rocks glass. Fill glass halfway with ice and add brandy. Top with club soda, stir gently and enjoy!

cocktail


Sparkling Rose
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Sparkling Rose

Ingredients
  • 4 oz. Sparkling Wine
  • 1 oz. Quince & Apple Tart Cherry Grenadine
  • 1 oz. St. Germain
  • Juice of half a Lemon
Directions
Shake all ingredients but the wine together and pour into a chilled flute. Top with sparkling wine and garnish with a lemon peel. Sip and enjoy!

Pairings

Sweeten a lemonade or iced tea with Grenadine
Drizzle Grenadine over vanilla ice cream
Dress a fruit salad with Grenadine and garnish with torn mint leaves
Mix Grenadine with sparkling water to make an Italian soda. Add cream for a French twist.

    Bites and Sips

    Recipes

    Brie and Gingered Pear Tartlets
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    Brie and Gingered Pear Tartlets

    Ingredients
    • 1 refrigerated pie crust (dough)
    • 1 jar Quince & Apple Pear with Honey and Ginger preserves
    • 1/4 lb Brie, cream cheese or other creamy cheese
    • 1 egg
    Directions
    Roll out pie crust and cut into 2 to 3 inch circles. Place a small piece of cheese at the center of each circle of dough and top with 1 teaspoon of preserves. Fold the dough circles in half, over the filling, and seal the edges by pressing down with a fork. Beat the egg and brush each pastry with egg foam. Place on a cookie sheet and bake at 350 degrees for 20 – 25 minutes, or until golden brown. Let cool to room temperature and enjoy!

    Blue Cheese Tart with Shallot Confit
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    Blue Cheese Tart with Shallot Confit

    Ingredients
    Directions
    Preheat oven to 350 degrees. Prick the bottom of the pie crust with a fork several times and bake 10 to 15 minutes, or until crust begins to turn golden brown at the edges. Remove from oven. Cover the bottom of the crust with a layer of Shallot Confit with Red Wine. Crumble blue cheese over the top of the confit and sprinkle walnuts over everything. Return the tart to the oven and bake another 5 to 7 minutes, or until the cheese melts. Remove from oven and let cool. Serve at room temperature with a green salad and sliced pears for an elegant appetizer.

    Cherry Goat Cheese Spread
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    Cherry Goat Cheese Spread

    Ingredients
    • 4 oz Fresh chevre
    • 4 oz Mascarpone
    • 1 tsp Lemon zest
    • A pinch of salt
    • 1/2 cup Quince & Apple Tart Cherry and White Tea preserves, slightly chilled
    Directions
    Combine chevre, mascarpone, lemon zest and salt in a mixing bowl and whip, using either a hand mixer or a stand mixer. Occasionally scraping down the sides, whip until fully combined and fluffy. Add the Tart Cherry and White Tea preserves and gently fold in with a spatula or wooden spoon. Serve on crostini, light crackers, shortcake or a baguette.

    Gin Daisy Cocktail
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    Gin Daisy Cocktail

    Ingredients
    • 2 oz Gin
    • Juice of half a Lemon
    • 1/2 oz Quince & Apple Tart Cherry Grenadine
    Directions
    Add all ingredients to glass and fill half-full with crushed ice. Stir until glass is frosted and fill with seltzer. Garnish with mint.

    The Citrus Fizz
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    The Citrus Fizz

    Ingredients
    • 1 oz Quince & Apple Citrus syrup
    • 1 oz Vodka
    • 2 dashes Orange Bitters
    • 2 oz Club Soda
    Directions
    Mix syrup, vodka and bitters in a glass with ice. Add club soda, stir and garnish with an orange twist.

    Wisconsin Old Fashioned
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    Wisconsin Old Fashioned

    Ingredients
    • 1/2 oz. Quince & Apple Tart Cherry Grenadine
    • 2 dashes Angostura Bitters
    • 1 Orange wheel
    • 2 oz. Brandy
    • Club Soda
    Directions
    Muddle together Tart Cherry Grenadine, bitters and the orange wheel in the bottom of a rocks glass. Fill glass halfway with ice and add brandy. Top with club soda, stir gently and enjoy!

    cocktail


    Moody Blue® Flatbread
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    Moody Blue® Flatbread

    Ingredients
    • Quince & Apple Figs and Black Tea Preserves
    • Flatbread or Naan
    • Moody Blue® Roth Cheese
    • Arugula
    • Pancetta
    • Sliced Apples and Pears
    Directions
    Spread Quince & Apple Figs and Black Tea preserves on naan or flatbread, top with pancetta, sliced apples and pears, Moody Blue® Roth cheese and arugula.  Bake at 400° F for 8-10 minutes, or until cheese has melted.

    Rhubarb Tonic
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    Rhubarb Tonic

    Ingredients
    • 1 oz. Quince & Apple Rhubarb Hops syrup
    • 1.5 oz. Gin
    • 1/2 oz. Lime Juice
    • Tonic Water
     
    Directions
    Add all ingredients to a shaker and fill with ice. Shake and strain into glass with ice and top with tonic water. Garnish with lime peel.

    Peach Lightning
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    Peach Lightning

    Ingredients
    • 1/2 medium-sized Peach
    • 1 tsp Sugar
    • 1 oz. Quince & Apple Rhubarb Hops syrup
    • 1/2 oz. Lemon Juice
    • 2 oz. White Whiskey
    • 2 dashes Orange Bitters
    Directions
    Cut peach into small pieces and muddle in the bottom of a shaker with sugar. Add the other ingredients with ice and shake vigorously. Strain into a glass, either straight up or over ice. Garnish with orange peel.

    Cucumber Margarita
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    Cucumber Margarita

    Ingredients
    • 1.5 oz. Quince & Apple Lime and Cucumber syrup
    • 1.5 oz. Tequila
    • 1 oz. Quince & Apple Orange Marmalade preserves
    • 1.5 oz. Lime Juice
    Directions
    Add all ingredients to a shaker filled with ice and shake vigorously. Strain into a salt rimmed glass and garnish with lime or a few jalapeño slices for a little heat!

    Bee's Knees
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    Bee's Knees

    Ingredients
    • 2 oz. Gin
    • 1 oz. Quince & Apple Honey Lemon syrup
    • .5 oz. Lemon Juice
    • Ice
    Directions
    Fill shaker with all ingredients and shake. Strain into glass, garnish with lemon rind and enjoy!

    Pairings

    Sweeten a lemonade or iced tea with Grenadine
    Mix Grenadine with sparkling water to make an Italian soda. Add cream for a French twist.
    Pair Fig with Chevre, Gouda or a mellow bleu
    Pair Fig with prosciutto, salami or sopresatta
    Spread ricotta, honey and Fig on a lightly toasted baguette
    Pair Marmalade with Ricotta, Asiago, or young cheddar
    Pair Pear with Brie, mascarpone or white cheddar
    Pair Shallot with strong bleu, sharp parmesan, Fontina
    Shallot pairs with any bold red wine - the one in the preserve is a Malbec

    Breakfast

    Recipes

    Pear with Honey and Ginger Bran Muffins
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    Pear with Honey and Ginger Bran Muffins

    Ingredients
    • 1 16 oz. box bran muffin mix
    • 1 jar Quince & Apple Pear with Honey and Ginger preserves
    • 1/2 c chopped walnuts or hazelnuts (optional)
    Directions
    Prepare the muffin mix according to box instructions and stir in Pear with Honey and Ginger preserves. Toast walnuts or hazelnuts in a 350 degree oven for 7 to 10 minutes, or until aromatic, and add to muffin batter. Portion batter into muffin tins and bake according to instructions. Enjoy warm out of the oven with a pat of butter or save some for later! Tip: To liven up your next cake, stir Pear with Honey and Ginger into the batter!

    Orange Marmalade Scones with Almonds
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    Orange Marmalade Scones with Almonds

    Ingredients
    • 3 c White Pastry Flour
    • 2 T Sugar
    • 1 T Baking Powder
    • 1/8 t Salt
    • 8 T Salted Butter, cold
    • 3/4 c Sliced Almonds
    • 1 jar Quince & Apple Orange Marmalade with Lemons
    • 1/2 c Heavy Cream (can substitute lower fat milk, if desired)
    Directions
    Preheat oven to 425 degrees. Combine all dry ingredients in a bowl or food processor. Add butter in chunks and cut into dry ingredients until it is a coarse meal. Transfer mixture to a bowl if it is not already in one. Add almonds, marmalade and heavy cream and mix just until incorporated. Be careful not to over work the dough, as it will make for tough scones. Line a cookie sheet with parchment paper and dust it lightly with flour. Transfer the dough to the cookie sheet and form it into an 8 inch circle. Cut the circle into eighths, but do not separate the segments from each other. They will naturally separate during baking. Bake the scones for 15 to 20 minutes, until slightly risen and turning golden. Check with a toothpick to make sure they’re done.

    Pairings

    Stir Apple Cranberry into oatmeal or hot cereal
    Eat Fig as a side to toast and eggs
    Spread Marmalade on toast, English muffins or a fresh baguette
    Fill crepes with Marmalade and mascarpone
    Mix Pear with plain yogurt and top pancakes

    Dessert

    Pairings

    Drizzle Tart Cherry over cheesecake
    Layer Tart Cherry between squares of sponge cake for an improvised petit four
    Drizzle Grenadine over vanilla ice cream
    Spoon Fig over vanilla ice cream

    Dinner

    Recipes

    Pork Loin Stuffed with Figs and Black Tea Preserves
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    Pork Loin Stuffed with Figs and Black Tea Preserves

    Ingredients
    • 1 Boneless Pork Loin Roast – 2 1/2 to 3 pounds
    • 1 T Canola Oil
    • Salt and Pepper
    • 1 6 oz. jar Quince & Apple Figs and Black Tea Preserves
    • 1 T Fresh Rosemary, chopped
    • 1 c Sourdough Bread, crumbled
    • 1 c Chicken Stock (plus 1 or 2 T more as needed)
    Directions
    Preheat oven to 350 degrees.With a long, thin knife, cut a 1 to 1 1/2 inch hole running lengthwise through the center of the pork loin. You may need to cut in from both ends to make sure the hole goes all the way through. Combine Figs and Black Tea preserves, rosemary and sourdough bread in a bowl. The mixture should be fairly moist. If it is too dry, add chicken stock  to moisten. If too wet, add more bread crumbs. Stuff pork loin with fig mixture so that it is evenly distributed throughout. Season the pork loin liberally with salt and pepper. Heat oil in a pan over high heat until very hot. Brown pork loin on all sides and transfer the entire pan, with the pork loin, to the oven. If your pan does not have an oven safe handle, you can transfer the loin to a roasting pan, but do not wash the pan in which you browned the pork. You will need it to make the sauce. Cook for 45 to 60 minutes, or until a thermometer in the center reads 160 degrees. Remove the roast from the oven and place the roast on a plate or cutting board and left rest for 10 minutes before slicing and serving. While the roast is resting, put the pan over high heat and add chicken stock. If you used a separate pan to roast the pork, do this step with the original browning pan. Use a wooden spoon to scrape up all the bits of browned meat on the bottom of the pan. Reduce the stock over high heat for 3 to 5 minutes to make a sauce for the pork. Slice pork loin and spoon sauce from pan over the top. Serve with roasted potatoes and wilted greens.

    Grilled Asparagus with Shaved Parmesan and Shallot Confit with Red Wine
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    Grilled Asparagus with Shaved Parmesan and Shallot Confit with Red Wine

    Ingredients
    Directions
    Snap woody bottoms off asparagus.  Toss with olive oil and season with salt and pepper. Grill asparagus until it is lightly charred, bright green and beginning to soften. Remove from grill and cover for 5 minutes. This will allow the asparagus to steam itself and finish cooking. Uncover asparagus and spoon Shallot Confit with Red Wine over the top. Using a vegetable peeler, shave parmesan ribbons over the top. Finish with additional cracked black pepper and extra virgin olive oil, if desired.

    Roasted Vegetable Salad with Shallot Confit Dressing
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    Roasted Vegetable Salad with Shallot Confit Dressing

    Ingredients
    Salad
    • 1 Large Sweet Vidalia or Red Onion, cut into 1/4 inch slices
    • 1 Large Red Pepper, stemmed, de-seeded and chopped into 3/4 inch pieces
    • 1 Large Poblano Pepper, stemmed, de-seeded chopped into 3/4 inch pieces
    • 1 Small Summer Squash, cut into 3/4 inch pieces
    • 1 Small Zucchini, chopped into 3/4 inch pieces
    • 1/4 pound Asparagus, cut into 3/4 inch sections
    • 1/4 pound Young Carrots, chopped into 3/4 inch sections
    • 1 cup Sweet Corn Kernels, cut from the cob
    • 5 Radishes, cut into quarters
    • 1 cup Cherry or Grape Tomatoes, cut in half
    • 1/2 cup Italian Parsley, chopped (optional)
    • 2 T Extra Virgin Olive Oil
    • Salt and Pepper
    Dressing
    Directions
    Chop all salad ingredients and combine in a bowl, leaving out the parsley. Toss with olive oil; season with salt and pepper. Put into a baking dish and bake for 35 to 40 minutes or until vegetables soften and begin to brown at the edges. Stir occasionally, to encourage even cooking. Meanwhile, combine dressing ingredients and set aside. Remove vegetables from oven and pour into a bowl. Dress with Shallot Confit dressing and add parsley while salad is still hot. You may not want to use all the dressing for this recipe. If not, keep it in the refrigerator and use on any future salad. Season to taste with salt and pepper and serve warm.

    Fennel and Orange Salad with Marmalade Dressing
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    Fennel and Orange Salad with Marmalade Dressing

    Ingredients
    • 2 bulbs fresh Fennel (fronds may be reserved for another recipe)
    • 2 cups Arugula
    • 1 Endive (optional)
    • 2 Navel Oranges, supremed
    • 1/4 cup fresh squeezed Orange Juice
    • 2 T Quince and Apple Orange Marmalade with Lemons
    • 1/4 cup Extra Virgin Olive Oil
    • Salt and Pepper
    Directions
    Shave fennel thinly with a knife or mandoline. If using endive, separate the leaves and cut lengthwise into spears. Combine fennel, arugula, endive and orange segments in a bowl. Stir together orange juice and marmalade to combine. Slowly whisk in olive oil and season vinaigrette to taste with salt and pepper. Dress the fennel mixture with the vinaigrette and serve. This is a great salad to serve with robust fish, such as halibut or trout.

    Apple Cranberry Chicken Dinner
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    Apple Cranberry Chicken Dinner

    Ingredients
    • 2 Chicken Breasts
    • 1/2 T Canola Oil
    • 1/4 c Yellow Onion, diced
    • 1/2 T Butter
    • 1/2 c Quince & Apple Apples and Cranberry preserves
    • 1/2 c Chicken Stock
    • Salt and Pepper
    Directions
    Preheat oven to 375. Pat chicken breasts dry with a paper towel and season with salt and pepper. Heat oil in a pan and sear chicken breasts until golden brown on each side. Remove chicken from pan and transfer to a baking sheet and place in oven for 12 to 15 min. While chicken is finishing in oven, pour off excess oil from pan and add butter and onions. Scrape up any browned bits of chicken from bottom of pan while stirring onions. Cook until translucent. Deglaze pan with stock and add Apples with Cranberries preserves. Stir all together and simmer until sauce is desired thickness. Check to make chicken is cooked all the way through. Spoon sauce over chicken and serve! Great with a side of wild rice and brussels sprouts for a healthy dinner.

    Pairings

    Accent roast chicken or turkey with a side of Tart Cherry
    Stuff a double-thick pork chop with Apple Cranberry
    Toss roasted brussels sprouts and toasted pecans in Apple Cranberry
    Poach veggies in stock and Shallot
    Use Shallot as a sauce with steak, duck or lamb
    Stack Shallot and sauerkraut on bratwurst

    Lunch

    Recipes

    Fennel and Orange Salad with Marmalade Dressing
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    Fennel and Orange Salad with Marmalade Dressing

    Ingredients
    • 2 bulbs fresh Fennel (fronds may be reserved for another recipe)
    • 2 cups Arugula
    • 1 Endive (optional)
    • 2 Navel Oranges, supremed
    • 1/4 cup fresh squeezed Orange Juice
    • 2 T Quince and Apple Orange Marmalade with Lemons
    • 1/4 cup Extra Virgin Olive Oil
    • Salt and Pepper
    Directions
    Shave fennel thinly with a knife or mandoline. If using endive, separate the leaves and cut lengthwise into spears. Combine fennel, arugula, endive and orange segments in a bowl. Stir together orange juice and marmalade to combine. Slowly whisk in olive oil and season vinaigrette to taste with salt and pepper. Dress the fennel mixture with the vinaigrette and serve. This is a great salad to serve with robust fish, such as halibut or trout.

    Chicken Sandwich with Apple Cranberry
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    Chicken Sandwich with Apple Cranberry

    Ingredients
    • Sourdough Bread
    • Sliced Chicken Breast
    • Chevre
    • Pine Nuts
    • Mizuna
    • Quince & Apple Apples and Cranberry preserves
    Directions
    Layer all ingredients on toasted bread and enjoy!

    Grilled Turkey Sandwich
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    Grilled Turkey Sandwich

    Ingredients
    • Sourdough bread
    • Roast Turkey slices
    • Quince & Apple Apples and Cranberry preserves
    • Aged cheddar, Brie, or goat cheese
    • Arugula
    Directions
    Stack ingredients on sliced sourdough and grill until the cheese has softened and the bread is golden brown.

    Pairings

    Dress a fruit salad with Grenadine and garnish with torn mint leaves
    Spread Fig on a grilled cheese with Gouda and whole wheat bread
    Spread Pear on a croissant with ham and Brie
    Make a sandwich with Shallot, turkey, apples and Gruyere

    Appetizer

    Recipes

    Brie and Gingered Pear Tartlets
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    Brie and Gingered Pear Tartlets

    Ingredients
    • 1 refrigerated pie crust (dough)
    • 1 jar Quince & Apple Pear with Honey and Ginger preserves
    • 1/4 lb Brie, cream cheese or other creamy cheese
    • 1 egg
    Directions
    Roll out pie crust and cut into 2 to 3 inch circles. Place a small piece of cheese at the center of each circle of dough and top with 1 teaspoon of preserves. Fold the dough circles in half, over the filling, and seal the edges by pressing down with a fork. Beat the egg and brush each pastry with egg foam. Place on a cookie sheet and bake at 350 degrees for 20 – 25 minutes, or until golden brown. Let cool to room temperature and enjoy!

    Blue Cheese Tart with Shallot Confit
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    Blue Cheese Tart with Shallot Confit

    Ingredients
    Directions
    Preheat oven to 350 degrees. Prick the bottom of the pie crust with a fork several times and bake 10 to 15 minutes, or until crust begins to turn golden brown at the edges. Remove from oven. Cover the bottom of the crust with a layer of Shallot Confit with Red Wine. Crumble blue cheese over the top of the confit and sprinkle walnuts over everything. Return the tart to the oven and bake another 5 to 7 minutes, or until the cheese melts. Remove from oven and let cool. Serve at room temperature with a green salad and sliced pears for an elegant appetizer.

    Moody Blue® Flatbread
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    Moody Blue® Flatbread

    Ingredients
    • Quince & Apple Figs and Black Tea Preserves
    • Flatbread or Naan
    • Moody Blue® Roth Cheese
    • Arugula
    • Pancetta
    • Sliced Apples and Pears
    Directions
    Spread Quince & Apple Figs and Black Tea preserves on naan or flatbread, top with pancetta, sliced apples and pears, Moody Blue® Roth cheese and arugula.  Bake at 400° F for 8-10 minutes, or until cheese has melted.

    Pairings

    Dress a fruit salad with Grenadine and garnish with torn mint leaves
    Spread ricotta, honey and Fig on a lightly toasted baguette
    Pair Marmalade with Ricotta, Asiago, or young cheddar

    Cheese

    Recipes

    Blue Cheese Tart with Shallot Confit
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    Blue Cheese Tart with Shallot Confit

    Ingredients
    Directions
    Preheat oven to 350 degrees. Prick the bottom of the pie crust with a fork several times and bake 10 to 15 minutes, or until crust begins to turn golden brown at the edges. Remove from oven. Cover the bottom of the crust with a layer of Shallot Confit with Red Wine. Crumble blue cheese over the top of the confit and sprinkle walnuts over everything. Return the tart to the oven and bake another 5 to 7 minutes, or until the cheese melts. Remove from oven and let cool. Serve at room temperature with a green salad and sliced pears for an elegant appetizer.

    Pairings

    Pair Fig with Chevre, Gouda or a mellow bleu
    Pair Pear with Brie, mascarpone or white cheddar
    Pair Shallot with strong bleu, sharp parmesan, Fontina
    Pair Strawberry with Mascarpone, Gruyere or Comte

    Drinks

    Recipes

    Jack Rose Cocktail
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    Jack Rose Cocktail

    Ingredients
    • 2 oz Laird’s Applejack
    • Juice of half a Lime
    • 3/4 oz Quince & Apple Tart Cherry Grenadine
    Directions
    Shake all ingredients with ice in a cocktail shaker and strain into a cocktail glass. Garnish with lime wedge.

    Gin Daisy Cocktail
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    Gin Daisy Cocktail

    Ingredients
    • 2 oz Gin
    • Juice of half a Lemon
    • 1/2 oz Quince & Apple Tart Cherry Grenadine
    Directions
    Add all ingredients to glass and fill half-full with crushed ice. Stir until glass is frosted and fill with seltzer. Garnish with mint.

    The Citrus Fizz
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    The Citrus Fizz

    Ingredients
    • 1 oz Quince & Apple Citrus syrup
    • 1 oz Vodka
    • 2 dashes Orange Bitters
    • 2 oz Club Soda
    Directions
    Mix syrup, vodka and bitters in a glass with ice. Add club soda, stir and garnish with an orange twist.

    The Fallen Apple
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    The Fallen Apple

    Ingredients
    • 1 oz. Quince & Apple Rhubarb Hops syrup
    • 2 dashes Orange Bitters
    • 8 oz. Furthermore Beer Fallen Apple Ale
    Directions
    Combine syrup and orange bitters in the bottom of a chilled beer glass. Add Fallen Apple ale and stir to combine.

    Wisconsin Old Fashioned
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    Wisconsin Old Fashioned

    Ingredients
    • 1/2 oz. Quince & Apple Tart Cherry Grenadine
    • 2 dashes Angostura Bitters
    • 1 Orange wheel
    • 2 oz. Brandy
    • Club Soda
    Directions
    Muddle together Tart Cherry Grenadine, bitters and the orange wheel in the bottom of a rocks glass. Fill glass halfway with ice and add brandy. Top with club soda, stir gently and enjoy!

    cocktail


    Cucumber Mojito
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    Cucumber Mojito

    Ingredients
    • 2 Sprigs fresh Mint
    • 2 Lime wedges
    • 1 oz Quince & Apple Lime and Cucumber syrup
    • 2 oz Rum
    • Club Soda
    Directions
    Muddle mint and lime in a salt-rimmed glass.  Add syrup and fill glass with ice.  Top with rum and club soda. Enjoy!

    Rhubarb Grapefruit Soda
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    Rhubarb Grapefruit Soda

    Ingredients
    • 1 oz. Quince & Apple Rhubarb Hops syrup
    • 3 oz. Pink Grapefruit Juice
    • 1 oz Vodka or Tequila (optional)
    • Club Soda
    Directions
    Stir ingredients together in a glass. Add ice, fill with club soda and stir to combine.

    Cucumber Margarita
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    Cucumber Margarita

    Ingredients
    • 1.5 oz. Quince & Apple Lime and Cucumber syrup
    • 1.5 oz. Tequila
    • 1 oz. Quince & Apple Orange Marmalade preserves
    • 1.5 oz. Lime Juice
    Directions
    Add all ingredients to a shaker filled with ice and shake vigorously. Strain into a salt rimmed glass and garnish with lime or a few jalapeño slices for a little heat!

    Bee's Knees
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    Bee's Knees

    Ingredients
    • 2 oz. Gin
    • 1 oz. Quince & Apple Honey Lemon syrup
    • .5 oz. Lemon Juice
    • Ice
    Directions
    Fill shaker with all ingredients and shake. Strain into glass, garnish with lemon rind and enjoy!

    Pairings

    Sweeten a lemonade or iced tea with Grenadine
    Mix Grenadine with sparkling water to make an Italian soda. Add cream for a French twist.
    Shallot pairs with any bold red wine - the one in the preserve is a Malbec

    Meat

    Recipes

    Pork Loin Stuffed with Figs and Black Tea Preserves
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    Pork Loin Stuffed with Figs and Black Tea Preserves

    Ingredients
    • 1 Boneless Pork Loin Roast – 2 1/2 to 3 pounds
    • 1 T Canola Oil
    • Salt and Pepper
    • 1 6 oz. jar Quince & Apple Figs and Black Tea Preserves
    • 1 T Fresh Rosemary, chopped
    • 1 c Sourdough Bread, crumbled
    • 1 c Chicken Stock (plus 1 or 2 T more as needed)
    Directions
    Preheat oven to 350 degrees.With a long, thin knife, cut a 1 to 1 1/2 inch hole running lengthwise through the center of the pork loin. You may need to cut in from both ends to make sure the hole goes all the way through. Combine Figs and Black Tea preserves, rosemary and sourdough bread in a bowl. The mixture should be fairly moist. If it is too dry, add chicken stock  to moisten. If too wet, add more bread crumbs. Stuff pork loin with fig mixture so that it is evenly distributed throughout. Season the pork loin liberally with salt and pepper. Heat oil in a pan over high heat until very hot. Brown pork loin on all sides and transfer the entire pan, with the pork loin, to the oven. If your pan does not have an oven safe handle, you can transfer the loin to a roasting pan, but do not wash the pan in which you browned the pork. You will need it to make the sauce. Cook for 45 to 60 minutes, or until a thermometer in the center reads 160 degrees. Remove the roast from the oven and place the roast on a plate or cutting board and left rest for 10 minutes before slicing and serving. While the roast is resting, put the pan over high heat and add chicken stock. If you used a separate pan to roast the pork, do this step with the original browning pan. Use a wooden spoon to scrape up all the bits of browned meat on the bottom of the pan. Reduce the stock over high heat for 3 to 5 minutes to make a sauce for the pork. Slice pork loin and spoon sauce from pan over the top. Serve with roasted potatoes and wilted greens.

    Apple Cranberry Chicken Dinner
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    Apple Cranberry Chicken Dinner

    Ingredients
    • 2 Chicken Breasts
    • 1/2 T Canola Oil
    • 1/4 c Yellow Onion, diced
    • 1/2 T Butter
    • 1/2 c Quince & Apple Apples and Cranberry preserves
    • 1/2 c Chicken Stock
    • Salt and Pepper
    Directions
    Preheat oven to 375. Pat chicken breasts dry with a paper towel and season with salt and pepper. Heat oil in a pan and sear chicken breasts until golden brown on each side. Remove chicken from pan and transfer to a baking sheet and place in oven for 12 to 15 min. While chicken is finishing in oven, pour off excess oil from pan and add butter and onions. Scrape up any browned bits of chicken from bottom of pan while stirring onions. Cook until translucent. Deglaze pan with stock and add Apples with Cranberries preserves. Stir all together and simmer until sauce is desired thickness. Check to make chicken is cooked all the way through. Spoon sauce over chicken and serve! Great with a side of wild rice and brussels sprouts for a healthy dinner.

    Pairings

    Accent roast chicken or turkey with a side of Tart Cherry
    Stuff a double-thick pork chop with Apple Cranberry
    Pair Fig with prosciutto, salami or sopresatta
    Use Shallot as a sauce with steak, duck or lamb
    Stack Shallot and sauerkraut on bratwurst

    Pastry & Sweets

    Recipes

    Pear with Honey and Ginger Bran Muffins
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    Pear with Honey and Ginger Bran Muffins

    Ingredients
    • 1 16 oz. box bran muffin mix
    • 1 jar Quince & Apple Pear with Honey and Ginger preserves
    • 1/2 c chopped walnuts or hazelnuts (optional)
    Directions
    Prepare the muffin mix according to box instructions and stir in Pear with Honey and Ginger preserves. Toast walnuts or hazelnuts in a 350 degree oven for 7 to 10 minutes, or until aromatic, and add to muffin batter. Portion batter into muffin tins and bake according to instructions. Enjoy warm out of the oven with a pat of butter or save some for later! Tip: To liven up your next cake, stir Pear with Honey and Ginger into the batter!

    Orange Marmalade Scones with Almonds
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    Orange Marmalade Scones with Almonds

    Ingredients
    • 3 c White Pastry Flour
    • 2 T Sugar
    • 1 T Baking Powder
    • 1/8 t Salt
    • 8 T Salted Butter, cold
    • 3/4 c Sliced Almonds
    • 1 jar Quince & Apple Orange Marmalade with Lemons
    • 1/2 c Heavy Cream (can substitute lower fat milk, if desired)
    Directions
    Preheat oven to 425 degrees. Combine all dry ingredients in a bowl or food processor. Add butter in chunks and cut into dry ingredients until it is a coarse meal. Transfer mixture to a bowl if it is not already in one. Add almonds, marmalade and heavy cream and mix just until incorporated. Be careful not to over work the dough, as it will make for tough scones. Line a cookie sheet with parchment paper and dust it lightly with flour. Transfer the dough to the cookie sheet and form it into an 8 inch circle. Cut the circle into eighths, but do not separate the segments from each other. They will naturally separate during baking. Bake the scones for 15 to 20 minutes, until slightly risen and turning golden. Check with a toothpick to make sure they’re done.

    Pairings

    Drizzle Tart Cherry over cheesecake
    Layer Tart Cherry between squares of sponge cake for an improvised petit four
    Drizzle Grenadine over vanilla ice cream
    Spoon Fig over vanilla ice cream
    Spread Marmalade on toast, English muffins or a fresh baguette
    Fill crepes with Marmalade and mascarpone
    Mix Pear with plain yogurt and top pancakes

    Sandwich

    Recipes

    Chicken Sandwich with Apple Cranberry
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    Chicken Sandwich with Apple Cranberry

    Ingredients
    • Sourdough Bread
    • Sliced Chicken Breast
    • Chevre
    • Pine Nuts
    • Mizuna
    • Quince & Apple Apples and Cranberry preserves
    Directions
    Layer all ingredients on toasted bread and enjoy!

    Grilled Turkey Sandwich
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    Grilled Turkey Sandwich

    Ingredients
    • Sourdough bread
    • Roast Turkey slices
    • Quince & Apple Apples and Cranberry preserves
    • Aged cheddar, Brie, or goat cheese
    • Arugula
    Directions
    Stack ingredients on sliced sourdough and grill until the cheese has softened and the bread is golden brown.

    Pairings

    Spread Fig on a grilled cheese with Gouda and whole wheat bread
    Spread Pear on a croissant with ham and Brie
    Make a sandwich with Shallot, turkey, apples and Gruyere

    Veggies & Fruit

    Pairings

    Toss roasted brussels sprouts and toasted pecans in Apple Cranberry
    Dress a fruit salad with Grenadine and garnish with torn mint leaves
    Poach veggies in stock and Shallot