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
you have 0 item(s) in your cart.
Orange Marmalade with Lemons
$7.99
If a preserve can be sunny, this one definitely is. It practically bursts with light and satisfaction and finishes like a sweet summer day.
Spread plain on a piece of toast with real Wisconsin butter.
Add some zest to your cooking by stirring into marinades, vinaigrettes and sauces.
Size: 6 oz
Orange Marmalade Scones with Almonds
Ingredients
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
Ingredients
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.
You might also like...