Great for Breakfast and Brunch:
This recipe is from my sister Karen. It doesn’t use any jam, but it is so good!
This recipe from King Arthur Flour turned out really well with our Brandied Mandarin Orange Marmalade. The recipe called for walnuts, but I left them out.
Here’s the recipe link: Banana Bread
Main Dish Meals:
Last Friday night I made Pork Chops with Blackberry Chipotle Jam.
I marinated the thin sliced boneless chops for about an hour and then cooked them on the stove top. They were very tasty!
Marinade: In a jar with a top combine 1/3 cup olive oil, 3 Tablespoons blackberry ginger vinegar (pick this up at Anacortes Oil and Vinegar Bar) & 1/3 cup Cedar Spring Farm Blackberry Chipotle Jam. Shake well. Place 6 thin sliced pork chops in zip lock bag – add 2/3 of the marinade, and refrigerate for an hour (or up to 3). Heat 1 Tablespoon of oil in a large frying pan. Cook pork in 2 batches for about 2 minutes on each side*. Place chops on serving plate. Heat remaining marinade and pour on top. *Be sure to cook pork to 145 degrees. Serve with mashed potatoes and your favorite steamed veggies. Serves 2-3
Here’s a fantastic way to enjoy our Blackberry Brandy Sauce. This salad recipe comes from my daughter Jenny:
Blackberry Brandy Vinaigrette: Combine 3 Tablespoons Olive Oil, 4 Tablespoons Balsamic Vinegar, 1/2 jar Cedar Spring Farm Blackberry Brandy Sauce and mix well. (I find the easiest way to mix vinaigrettes is in a jar with a lid – add ingredients and shake vigorously)
Combine your favorite greens, chopped veggies (cucumber, carrots, tomatoes, etc.), diced pears and sliced cooked pork. Toss with Blackberry Brandy Vinaigrette and top with feta cheese or blue cheese crumbles.
Tonight I tried something new. A stir-fry with pork and vegetables and a Tequila Pepper Jelly sauce. Here’s how to make it:
Cook 1 pound of boneless pork (I used the broiler or you might opt to cook it in the skillet). Cut in to bite size pieces – set aside.
Melt 3 Tablespoons of butter in a large skillet. When melted add 4 cups of cut up vegetables (I used mushrooms, carrots and broccoli, but whatever you like is good), stirring occasionally.
In a small cup, mix 1/4 cup chicken stock with 1 teaspoon cornstarch, stir until smooth. When the vegetables are almost cooked, add 1 more Tablespoon butter, pork, 1/4 cup white wine, the chicken stock and 1/2 jar of Tequila Pepper Jelly. Stir until the sauce comes to a boil and thickens up a bit. Serve over rice or pasta or with roasted red potatoes!
Cookies and Desserts
For my Open House last weekend, I made Cherry Amaretto Brownies:
These turned out really good and they are so easy – I love that! I used a box brownie mix (Betty Crocker Dark Chocolate Brownie Mix), but you could use your favorite brownie recipe. I baked them according to the package directions and let them cool. Then I added a thin layer of the Cherry Amaretto Jam – about 2/3 of a jar. (It helps to stir the jam before spreading) Then topped them with a Dark Chocolate Ganache.
Dark Chocolate Ganache Heat 3/4 cup heavy whipping cream until hot, but not boiling (when you can see steam rising). Place 12oz dark chocolate chips in a bowl. Pour hot cream over chips and let stand for 2 minutes – then stir until the chips are completely melted and the ganache is smooth. Makes enough to frost two pans of brownies (∼8 1/2 ” by 11″).
Note: I found if the brownies are refrigerated to set the ganache, they cut better. I cut the brownies pictured shortly after I had frosted them and you can see they look a bit ragged! Refrigerate any leftover ganache. It’s great on ice cream or graham crackers or…
I’ve made a list of serving suggestions for our products (just in case you need some new ideas!)
Brandied Peach Jam and Blueberry Gin Jam are a great complement to Beecher’s Cheese!