Recipes/Pairings

Brie and Gingered Pear Tart

Ingredients

• 1 refrigerated pie crust (dough)
• 1 jar Pear with Honey and Ginger
• 1/4 lb Brie, cream cheese or other creamy cheese
• 1 egg

Directions

Blue Cheese Tart with Shallot Confit

Ingredients

• 1 9″ Unbaked Pie Crust (or make a Tart Crust from scratch – here’s a useful link)
• 1 jar Quince and Apple Shallot Confit with Red Wine
• 4 ounces High-Quality Blue Cheese, like those from Seymour Diary Products, in Seymour, Wisconsin or Hook’s Cheese in Mineral Point, Wisconsin
• 1/4 cup Chopped Walnuts

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.

A simple spread with Tart Cherry and White Tea

Ingredients

• 4 oz fresh chevre
• 4 oz mascarpone
• 1 tsp lemon zest
• a pinch of salt
• 1/2 cup Tart Cherry and White Tea, slightly chilled

Directions

Moody Blue® Flatbread

Ingredients

Directions

A refreshing cocktail with Tart Cherry and White Tea

Ingredients

Directions

Traditional Wassail with Apples and Cranberry

Ingredients

• 1/2 gallon fresh apple cider (preferably unpasteurized)
•  1/4 cup brown sugar
•  1 jar Apples and Cranberry preserves
•  8 dashes Angostura bitters
•  1 cup rum
•  2 cinnamon sticks
•  1 t whole allspice
•  1/2 t whole cloves

Directions

Jack Rose Cocktail

Ingredients

Directions

Gin Daisy Cocktail

Ingredients

Directions

Faux Kir

Ingredients

Directions

The Citrus Fizz

Ingredients

Directions

The Fallen Apple

Ingredients

Directions

Wisconsin Old Fashioned

Ingredients

Directions

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 jar Quince and Apple Figs and Black Tea Preserves
• 1 T Fresh Rosemary, chopped
• 1 cup 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

Ingredients

• 2 chicken breasts
• 1/2 T canola oil
• 1/4 c yellow onion, diced
• 1/2 T butter
• 1/2 c Apples and Cranberry
• 1/2 c chicken stock
• Salt and pepper

Directions

Pear with Honey and Ginger Bran Muffins

Ingredients

• 1 16 ounce box bran muffin mix
• 1 jar Pear with Honey and Ginger preserves
• 1/2 c chopped walnuts or hazelnuts (optional)

Directions

Orange Marmalade Scones with Almonds

Ingredients

• 3 cups 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 and 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.

Simple Cookies with Strawberry Rosemary Preserves

Ingredients

• 3/4 cup softened butter
• 3/4 cup sugar
• 2 egg yolks
• 2 cups flour
• 1 jar Strawberry Rosemary preserves

Directions

Preheat oven to 375 degrees. Cream butter and sugar well with egg yolks. Add flour to form a dough, stirring just to combine. Divide dough into one inch balls and place on a cookie sheet. Using your thumb or the back of a spoon, create an indentation in the center of each cookie. Fill each hole with Strawberry Rosemary preserves. Bake for 8 to 10 minutes or until golden. Allow to cool and enjoy!

Chicken Sandwich with Apple Cranberry

Ingredients

• sourdough bread
• chevre
• pine nuts
• mizuna
• Apples and Cranberry Preserves

Directions

Grilled Asparagus with Shaved Parmesan and Shallot Confit with Red Wine

Ingredients

• 1 lb Fresh Asparagus
• 1 T Extra Virgin Olive Oil
• 4 oz block Parmesan Reggiano or Sartori’s SarVecchio
• 1 jar Quince and Apple Shallot Confit with Red Wine
• Salt and Cracked Black Pepper

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

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

• 1 jar Quince and Apple Shallot Confit with Red Wine
• 2 t Red Wine Vinegar
• 2 T Olive Oil

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

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.