Gourmet Shop

Earth & Vine Savory Jams

Smoked Salmon and Pepper Jam

Ingredients:
3/4 cup cream cheese
1/4 cup yogurt
1 teaspoon fresh cracked pepper
1 oz smoked salmon, cut into 15 squares
15 mini phyllo shells, pre-baked
9 oz Earth & Vine Provisions Red Bell Pepper & Ancho Chili Jam
1 tablespoon chives, finely chopped

Cooking Instructions:
Mix together cream cheese, yogurt and cracked pepper. Fill each pastry cup with 1 teaspoon of mixture. Spoon ½ teaspoon Red Bell Pepper & Ancho Chili Jam on top of each cup and top with salmon square. Sprinkle with chives.

BANANA COCONUT CRUMB CAKE

INGREDIENTS:

1 1/4 cup unbleached flour
1/3 cup granulated sugar
1/3 cup packed brown sugar
1/4 teaspoon ground allspice
1/8 teaspoon salt
1/4 cup chilled stick butter
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Earth & Vine Provisions Banana Rum Pineapple Jam
3 teaspoon milk
1 egg
1/2 cup sweetened coconut flakes
1 teaspoon water
Cooking spray for pan


PREPARATION:
Preheat oven to 350 degrees. In a medium-large bowl combine flour, sugars, allspice and salt. Cut in butter with a pastry blender until mixture resembles coarse meal. Reserve and set aside ½ cup of flour mixture for topping. Combine flour mixture, baking powder and baking soda, add Banana Rum Pineapple Jam, milk and egg until blended. Coat an 8 inch round cake pan or 9 inch spring form pan with cooking spray, spoon in batter. Combine reserved flour mixture with coconut and water with a fork just until mixed. Sprinkle coconut crumb mixture over batter. Bake for 30 minutes or until toothpick comes out clean. Cool and serve with fresh whipped cream or vanilla ice cream. Serves 6 to 8

GRILLED TURKEY, FIG AND CHEESE SANDWICH

Ingredients:
Thick sliced sourdough bread
Sliced turkey meat
Mahon cheese
Earth & Vine Provisions Fig Orange Jam
Arugula
Onion slices
Extra Virgin Olive oil

Preparation:
Heat skillet with a little olive oil and grill onion slices until browned and tender. Layer one side of bread with sliced Mahon cheese, layer with turkey, arugula and grilled onions. Spread other side of bread with Fig Orange Jam. Brush outside of bread slices with olive oil and grill in a pre-heated skillet until golden brown and crusty starting with cheese side down.

Baja Fish Taco Recipe

INGREDIENTS:
2 cups shredded cabbage
1/2 lb white flaky fish, such as halibut, orange roughy or catfish
1 ripe avocado, sliced
4 corn tortillas
Mango Tequila Jalapeno Grilling & Dipping sauce
1 Tablespoon oil
2 limes, cut into 4 wedges each
Hot Sauce
salt and pepper to taste

PREPARATION:
In a medium sized skillet heat oil over medium heat, cook fish until fish becomes flaky. Season with salt and pepper and remove skillet from heat. Warm tortillas over flame. Place warm tortillas on plates and fill each with 1/4 of shredded cabbage and fish. Top with two slices of avocado per taco and drizzle with Mango Tequila Jalapeno Grilling & Dipping Sauce and top with hot sauce to taste. Serve tacos warm with our icy Mango Mambo Margaritas. Serves 2

Barefoot Contessa
Bone Suckin Sauce
Borsari Seasonings
Brass Ladle Cake Mixes
Busha Browne
Char Crust
Cherchies Soups Chowders

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