We handcraft artisan preserves up here in Madison, WI. And when we say handcrafted, we mean we’re actually in the kitchen slicing, dicing and caramelizing until all hours of the night. We carefully test each step of the process, tasting and tweaking to ensure each batch is up to our exacting standards. This artisan-centered approach allows us to always use the highest quality fresh produce, adjusting for the differences in season and variety. Enjoy!
Chow.com, a national food blog, files us under "stuff we want to eat right now” and TastingTable.com says, "These not-too-sugary jams just may become the secret ingredient in your home cooking." Readymade.com calls our preserves "artisanal and intriguing" and featured them in an online gift guide. Most importantly, our customers consistently tell us they love our preserves and they’ve never had anything like them.
Our preserves are the perfect pairing to Wisconsin's best artisanal cheese. Fig complements Gouda, Chevre, or a mellow bleu, Marmalade counterpoints a sharp Asiago, and Pear is luscious with a triple-creme Brie. Shallot is a natural with meats, veggies and Malbecs. Or pair with a strong bleu or salty Parmesan. Also eat with breakfast pastries, spread on sandwiches, drizzled over ice cream and mixed into yogurt. Or just dig in with a spoon. More ideas
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Figs and Black Tea
$7.99
Full-bodied black tea and sweet, delicate figs combine in sultry counterpoint, creating a thoroughly seductive preserve.
Spread on a sliced baguette or good cracker with goat cheese and prosciutto.
Spoon over vanilla ice cream for an out-of-the-ordinary dessert.
Size: 6 oz
Pork Loin Stuffed with Figs and Black Tea Preserves
Ingredients
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.
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