Gourmet Shop

Earth & Vine Marmalade & Curd

Pumpkin Bread Recipe

INGREDIENTS:

1 3/4 Cup sifted flour
1 Cup sugar
1 Tablespoon baking powder
1 Teaspoon grated nutmeg
1 Teaspoon cloves
1 Tablespoon cinnamon
1 Teaspoon salt
1 Teaspoon all spice
1/3 Cup peanut oil
1/3 Cup water
2 Eggs
9 oz Earth & Vine Provisions Mandarin Pumpkin Marmalade
1 Cup canned pumpkin puree
3/4 Cup chopped pecans
1/3 Cup raisins or dried currants
1 9x5 inch loaf pan

PREPARATION:

Preheat oven to 350 degrees. Oil and flour loaf pan. In a large bowl mix together all dry ingredients, add oil, water, and eggs. Mix until smooth. Add Mandarin Pumpkin Marmalade and pumpkin puree, blend well and add nuts and fruit. Bake approximately 1½ hours or until fork comes out clean. This bread is delicious served with cream cheese or Mascarpone cheese. Loaves Freeze well. Yields 1 large loaf or 4 small loaves

BANANA COCONUT MACAROONS

Ingredients:

2 egg whites
1 cup sugar
1/3 cup Earth & Vine Provisions Caribbean Banana Caramel Culinary Sauce
3 3/4 cups sweetened coconut flakes
3/4 cups all-purpose flour
8 oz dark chocolate

Preparation:

In a heat proof bowl over a pan of simmering water whisk together egg whites, sugar and Caribbean Banana Caramel Culinary Sauce for 5 to 8 minutes or until sugar is dissolved and mixture is creamy. Combine coconut and flour in a medium bowl and mix in egg mixture until well blended. Refrigerate mixture for 1 hour or overnight. Preheat oven to 325 degrees. Scoop coconut macaroons with a small 2 oz ice cream scoop onto a greased baking sheet and cook at 325 degrees for 25 to 30 minutes or until macaroons are a light golden. Remove from oven and let cool for 10 to 15 minutes. Transfer macaroons to a rack and let cool completely. Melt chocolate in a double boiler or a stainless steel bowl over a pot of boiling water until completely melted, whisking to keep chocolate smooth. Remove from heat, dip macaroons half way in chocolate and place on wax paper to let cool.

earth vine smoked salmon pepper jam recipe

APPLE WALNUT SALAD

Ingredients:

3 apples such as Fuji or Honey Crisp, cubed
2 celery stalks, sliced thin
2 tablespoons cranberries
1 cup seedless red grapes, sliced in half
1/3 cup walnuts, coarsely chopped
4 oz Stilton cheese, crumbled
3/4cup Earth & Vine Provisions Honey pear Vinaigrette

Preparation:

Toss all ingredients together and serve. Tressa's Tip: Add baked or grilled chicken cut into cubes for a great picnic salad.

BAKED BRIE POMEGRANATE PEAR SAUCE

Ingredients:

1 sheet puff pastry
13.2 oz baby Brie round
8 oz Earth & Vine Provisions Pomegranate Pear with Port Culinary Sauce
1/4 cup walnuts, coarsely chopped
1/4 cup dried cranberries

Cooking Instructions:

Preheat oven to 400 degrees. Place walnuts and cranberries in a small bowl and pour 1/3 cup Pomegranate Pear with Port Culinary Sauce over nuts and fruit and set aside. Thaw puff pastry according to package directions. Roll out puff pastry to 1/8" thickness. Place Brie round in center of puff pastry sheet and pull up sides around Brie, crimp excess dough at top into a flower. Place dough-wrapped Brie onto baking sheet lined with nonstick foil or parchment paper and pour 1 tablespoon of Pomegranate Pear with Port Culinary Sauce over crimped flower top. Bake for 20 minutes or until medium golden. Remove from oven and pour fruit and nut mixture over top. Serve warm with fresh baguette slices.

Savory Gourmet Jams

Fig Orange Jam
Banana Rum Pineapple Jam
Sour Cherry Lemon Jam
Apricot Pineapple Tangerine Jam
Blueberry Lemon Ginger Jam
Blackberry Peach Jam
Raspberry Cranberry Jam
Strawberry Blueberry Jam
Red Bell Pepper Ancho Chili Jam
Spicy Apple Garlic Jam

Gourmet Cooking Sauces

Pineapple Sake Teriyaki
Meyer Lemon Rosemary
Tamarind Plum & Ginger
Mango Tequila Jalapeno
Key Lime Kiwi Tangerine
Chili Ponzu Marinade & Dip
Papaya Chipotle Pineapple
Raspberry Ancho Orange
Apricot Dijon Tarragon
Spicy Apricot Bourbon

Culinary Sauce

Tart Cherry Zinfandel Balsamic
Caribbean Banana Caramel
Pomegarnate Pear with Port
California Strawberry Champagne
Blackberry Ginger Sauce
Tangerine Fig Balsamic Sauce
Mango Lime Culinary Sauce

Vinaigrettes & Dressings

Honey Pear Vinaigrette
Blackberry Peppercorn Zinfandel
Passion Fruit and Mango
Raspberry Cranberry Vinaigrette
Meyer Lemon and Rosemary
Papaya Chipotle Pineapple
Key Lime Kiwi Tangerine

Marmalades & Curds

Meyer Lemon Curd
Mandarin Pumpkin Marmalade
Meyer Lemon Pear Marmalade

SPINACH AND BLACKBERRY SALAD

INGREDIENTS:
2 oz Prosciutto, thinly sliced
8 oz Baby spinach leaves
2 Cups fresh blackberries
2 oz Manchego cheese
4 oz Earth & Vine Provisions Blackberry Peppercorn Zinfandel Vinaigrette

PREPARATION:
Cut proscuitto crosswise into ½ in strips. In a small frying pan over high heat, cook prosciutto until crisp and well browned, about 5 minutes, drain on paper towels. In a large bowl add spinach, prosciutto and Earth & Vine Provisions Blackberry Peppercorn Zinfandel Vinaigrette and toss gently. Transfer to a serving platter, using a cheese slicer, shave thin slices of manchego over salad and top with blackberries. Serves 4 to 6 side salads

Gourmet Food Manufacturers
Cherith Valley Gardens Dean Jacobs Earth and Vine Provisions Robert Rothschild Rub with Love Sticky Fingers Bakeries Stonewall Kitchen Wind & Willow	Barefoot Contessa Bone Suckin Sauce Borsari Seasonings Brass Ladle Cake Mixes Busha Browne Char Crust Cherchies Soups Chowders	Frontier Soups Gils Gourmet Olives Jim Beam Bourbon Sauces Lynchburg Tennessee Whiskey Mia Cucina Jer sey Tomato Sauces Monks Meadow Party Dip Mix	Nielsen Massey Vanilla The Peanut Shop The Bread Dip Company Walkerswood Gourmet Sea Salts Cooks Corner Gourmet Foods


	Home	About Us	Specials	Recipes	View Cart