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Turkey Almond Bake
1 Tbsp. Flour
1 1/2 cups Cheddar cheese, shredded
1 Tbsp. Butter, melted
1 cup Almonds, slivered
3 cups Turkey, cooked and cubed
1 Tbsp. Lemon juice
1 cup Mayonnaise
1/4 cup Robert Rothschild Raspberry Honey Mustard Pretzel Dip
1 Pie shell, frozen and unbaked
Parsley, chopped if desired
Salt and pepper to taste
In medium bowl, combine flour and 1 cup cheese. Stir in butter and 1/2 cup slivered almonds. Add turkey, lemon juice, mayonnaise, Raspberry Honey Mustard Pretzel Dip, salt and pepper. Mix well. Fill pie shell with turkey mixture. Top with remaining cheese and almonds. Bake at 400 degrees F for 30-35 minutes. Garnish with parsley. |
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Easy Blue Ridge Cheese Ball
16 Ounces Cream Cheese
3 Ounces Willaby's Blue Ridge Blues Sauce
4 Tablespoons chopped onion (2T. Dried)
1/4 Cup dried parsley or chopped walnuts
Add first three ingredients to a mixing bowl and blend with an electric mixer. Scrape down sides to form somewhat of a ball in the bottom of the bowl. Refrigerate overnight. Remove from bowl; form onto a ball and place on serving platter. Cover with parsley or nuts patting the surface to cover well. Serve with crackers.
Serves 25
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Chicken Tarragon
12 chicken pieces (use pieces your family likes)
5 tablespoons butter
¼ cup shallots (chopped fine)
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon tarragon
½ teaspoon thyme
1 bay leaf
1 tablespoon parsley (chopped)
2 tablespoons flour
½ cup dry Vermouth or chicken broth (may need more)
½ cup cream
4 tablespoons fresh chopped parsley
Brown chicken in large deep skillet or 4 qt. flameproof casserole with lid. Add shallots and rest of seasonings. Turn down heat and cook for 10 minutes with lid on. Remove lid and sprinkle with flour, stir until flour disappears. Add Vermouth and stir to loosen bits stuck to the bottom.
Bring stew to a simmer. With lid on cook for 20 minutes. Check to see it more liquid needs to be added to stew. Cook for another 25 minutes with lid on. Remove lid and reduce liquid to about ½ cup left in stew. Check seasoning.
Remove chicken to a heat proof dish. Stir cream in to broth. Pour over chicken and sprinkle with parsley. Serve.
SERVES 4 TO 6
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Cauliflower Dumplings With Cilantro And Tamarind Tea Oil Dipping Sauce
Cauliflower Dumplings Filling
3/4 cups onions, diced
1/4 cup fennel bulb, diced
1/2 cup carrots, diced (larger than other vegetables)
1/4 cup leeks, diced
1 teaspoon garlic, minced
20, three-inch square wanton skins (Phyllo dough may be used if desired)
Saute with 2 Tablespoons IMPERIAL REPUBLIC TEA OIL. Cover vegetables with lid and allow juices to release, set aside.
Toast and grind:
2 cardamom pods, chopped
2 whole cloves
1/2 teaspoon coriander seed
1/4 teaspoon cumin seed
1/4 teaspoon red chili flakes
Add ground spices and the following to vegetable mixture:
2 teaspoons mustard seeds, whole
1 teaspoon turmeric
1 Tablespoon sugar
Stir well then add:
1/2 cup coconut milk
1 cup Yukon Gold potatoes, peeled and sliced
3 cups cauliflower cut and sliced in 1 to 2 inch pieces
Simmer until tender and season with salt.
Chill mixture and add 3/4 cup cooked English peas.
Tamarind Tea Oil Dipping Sauce
1/3 cup IMPERIAL REPUBLIC TEA OIL
2 shallots, finely sliced
1 clove garlic, minced
2 Tablespoons tamarind syrup concentrate
2 Tablespoons white balsamic vinegar
sea salt and black pepper to taste
1/4 cup cilantro leaves, cleaned and picked
Heat together shallots in Tea Oil. Steep over low heat for 8 minutes until slightly brown. Add garlic and cook until soft, about 3 minutes. Remove from heat and add tamarind and vinegar. Season with salt and pepper.
Presentation: Lay out wonton skins. Place 1 T of dumpling mixture into the center of each wonton skin. Brush edges with water. Fold diagonal corner to make triangular shape. Bring 4 quarts water to a boil. Add 2 T of salt. Add dumplings and cook until heated through, about 4 minutes. Transfer onto serving platter and drizzle dipping sauce over dumplings. Sprinkle cilantro leaves over the top and serve.
SERVES 4 TO 6
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Salmorejo recipe: (Rich Man's Gazpacho)
15-oz can of tomatoes or 15-oz of tomatoes, peeled
1 garlic clove, crushed
1/4 red pepper, chopped (optional)
2 cups extra virgin olive oil
sherry vinegar, to taste
salt, to taste
Combine tomato, garlic, and red pepper and puree until smooth in a blender. Strain to remove any chunks & return to blender.
Incorporate olive oil using low setting on blender. Add vinegar and salt to taste.
Serve with a splash of extra virgin olive oil. |
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Cold Thai Marinated Seafood Salad
Serves 4 luncheon-size salads
4 ounces small shrimp, cooked and peeled
4 ounces small squid. Cook and slice the body portion into rings. Use the cooked tentacles to enhance the exotic appearance of the salad.
4 ounces flaked crabmeat
4 ounces bay scallops, cooked
2 to 3 tablespoons cilantro leaves
4 green onions, sliced diagonally
1/3 cup carrots, fine julienne strips
1/3 cup red bell pepper, fine julienne strips
4 tablespoons Neera's Thai Sauce and Marinade
Lettuce, radicchio or noodles (for final assembly)
Fresh lime wedges for garnish
Toss the salad ingredients gently in a bowl with the sauce to marinate. Refrigerate until ready to serve.
Before serving, toss again briefly. Spoon onto large leaves of lettuce, into raddichio cups or onto beds of cooked noodles. Drizzle the remaining juices over each serving. Garnish with lime wedges.
Variations and Notes: You can use more or less Thai Sauce to suit your taste. The proportions and choice of seafood may be altered.
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Raspberry Honey Mustard Chicken Wings
1/3 cup Robert Rothschild Raspberry Honey Mustard
2 Tbsp. Dry Sherry
1 Tbsp. Lemon Juice
1 tsp. Minced Garlic
1 1/2 lbs. Chicken Drummettes
Variations:
Robert Rothschild Hot Raspberry Thunder Sauce
Robert Rothschild Apricot Ginger Mustard
Mix Raspberry Honey Mustard, sherry, lemon juice, and garlic. Add chicken, turning to coat. Cover and refrigerate for at least an hour or over night. Lift chicken from marinade, reserving the marinade. Place on a greased grill 4 to 6 inches above a solid bed of coals. Cook, turning occasionally and brushing with marinade, until mat near the bone is no longer pink when cut (about 12 minutes).
This can also be accomplished in the oven. Bake at 375 degrees for about 20 to 30 minutes, turning and coating as above.
Variation Recipes: Substitute Apricot Ginger Mustard for Raspberry Honey Mustard. Add Hot Raspberry Thunder Sauce for an extra kick (Be Careful! Extremely Hot!) |
Jamaican Jerk Spiced Rock Cornish Hens
Serves 2-4
2 - 1 pound rock cornish hens or small chickens
3 tablespoons Neera's Jamaican Jerk Spice
3 tablespoons vegetable or canola oil
Skin, wash and quarter the hens. (To quarter: place the bird on its back, insert a knife through the cavity and cut down either side of the backbone and remove it. Now cut down the center of the breastbone, dividing the bird into halves. Another cut between the breast and the thigh quarters the bird.)
Score each quarter lightly so the marinade will penetrate deeply.
Mix the Jerk Spice with the oil in a shallow pan. Rub the pieces well with the marinade and refrigerate overnight. The longer the marination, the spicier the flavor will be.
Cook the hens very slowly over a charcoal fire for about an hour, until done. Long and slow cooking will keep the meat moist.
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Raspberry Salsa Layered Dip
1 can Black beans, drained
8 oz. Cream cheese, cut thin
1 Red onion, small, chopped
1 jar Robert Rothschild Raspberry Salsa
8 oz. Monterey Jack cheese, grated
Preheat oven to 325 degrees F. In an oven safe casserole or quiche dish, layer ingredients as listed above starting with the black beans. Bake in oven for 20-30 minutes or until bubbly. Serve with tortilla chips.
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Bavaroise of Mango with Forbidden Rice
 Stephen Durfee created this exceptional dessert while at the French Laundry where he won a James Beard Award for best pastry chef
FOR THE BAVAROISE:
1 1/2 cups cream
2 ripe Hayden mangoes, about 12 ounces each
1/2 cup water
1/2 cup superfine sugar
3 tablespoons lemon juice
pinch of salt
1 teaspoon powder gelatin
1/4 cup water
FOR THE FORBIDDEN RICE:
1/2 cup Forbidden Rice
1 1/2 cups water
1 teaspoon salt
1 tablespoon sugar
1/2 pandan leaf, optional (available at Asian markets)
FOR THE GARNISH:
Diced mango
Diced pineapple
Lime segments
Lightly whip cream and chill it in refrigerator. Peel the 2 mangoes, remove the pits and puree the flesh in a blender. Add water, sugar, lemon juice and salt. Blend thoroughly and strain through a chinois or strainer.
In a 5 quart metal bowl, dissolve the gelatin powder in 1/4 cup water. Place bowl over warm water and soften until melted. Temper the mango mixture into gelatin, adding a little bit at a time and incorporating thoroughly. Fold the, mixture into the whipped cream. Pipe or spoon mixture into dessert dishes, and chill 3 to 4 hours.
Combine rice, 1-1/2 cups water, salt, sugar and pandan leaf in a small saucepan and bring to a simmer. Cover, reduce heat and cook until all water has been absorbed, 30 to 40 minutes. Cool to room temperature.
To serve, place a scoop of the black rice on top of each mango Bavarian cream.
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Indian Roasted Eggplant
Baigan Bharta
Serves 2-4
1 large eggplant
1/4 cup canola oil
1 small yellow onion, diced
1 teaspoon fresh ginger, minced
2 tablespoons Neera's Tandoori Paste
1 large tomato, diced
1 /2 cup frozen green peas
1 jalapeno, sliced (optional)
1 /2 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon dried mango powder (Amchur) (optional)*
1 teaspoon salt
1/2 teaspoon Neera's Garam Masala
Heat oven to 450°. Cut the eggplant in half. Lay cut sides down on baking pan, roast for 45 minutes until pulp is very tender.
Remove from oven. When cool, scoop out the pulp and set aside. Heat oil in non stick skillet. Cook onion until deep golden brown. Add ginger and the Tandoori Paste, stirring constantly to cook the spice without browning.
Add the eggplant pulp and all remaining ingredients except the Garam Masala. Cook, stirring and lightly scraping until moisture has evaporated and mixture is a nice brown, approximately 20 minutes.
Serve with garlic naan, dal and raita.
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Roasted Leg of Lamb Sandwich
1 Leg of lamb
2 Garlic cloves, slivered
Rosemary
Salt and pepper
Vegetable oil
1/2 cup Yogurt, plain
1 Lemon
2 Tbsp. Robert Rothschild Kalamata Olive Bread Dipper
1 Roma tomato, sliced
1 Cucumber, sliced
Fresh greens
Pita bread
Make cuts in leg of lamb and insert garlic slivers. Sprinkle with rosemary, salt and pepper. Rub into meat to really season. In large saute pan, heat oil, Sear leg of lamb to brown on both sides. Roast leg of lamb approximately 30 minutes per pound in 350 degree F oven or until internal temperature reaches 160 degrees F. Remove and allow to rest at least 10 minutes. Slice leg of lamb into thin slices. In mixing bowl, mix yogurt, a dash of lemon juice and Kalamata Olive Bread Dipper. In a 1/2 pita, add slices of lamb, tomato, cucumber and fresh greens. Finish with generous dollop of yogurt mixture.
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Noodles with Vegetables and Turkey
Serves 4
12 ounces roasted turkey meat, coarsely chunked
3 tablespoons canola oil
1 tablespoon fresh ginger, minced
1 pound assortment of thinly sliced vegetables, grouped by hardness:
Hard Vegetables: onions, carrots, broccoli stems
Soft Vegetables: snow peas, bok choy stems, broccoli flowerettes, zucchini, yellow or red bell pepper strips
Greens: bok choy greens, spinach, scallions
4 tablespoons Neera's Thai Sauce and Marinade
1/2 teaspoon salt
6 cups hearty turkey or chicken broth
6 ounces thin egg noodles or somen noodles
In a 3-4 quart saucepan, saute the turkey in 2 tablespoons of oil for 5 minutes over high heat. Remove from the pan, set aside.
Add 1 tablespoon of oil and saute the ginger briefly. Add the hard vegetables, and saute for 5 minutes. Add the soft vegetables, continue cooking for another 2 minutes. Add the Thai Sauce, the salt and the cooked turkey. Increase the heat, stir to mix.
Remove the turkey and the vegetables from the pan, set aside. In the same pan, heat the broth to a boil. Add the noodles and cook until done.
Add the cooked meat and vegetables and the greens to heat through. Serve in large Japanese-style soup bowls.
Variations and Notes: This recipe makes excellent use of leftover holiday roasted turkey. Use the turkey bones to make the broth before beginning the recipe.
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 Artichoke Chicken Spread
12 oz. Chicken breasts, skinless, boneless, cooked and cubed
14 oz. Artichokes, drained
1/2 cup Green onion, minced
3 tsp. Garlic, minced
1/2 cup Parmesan cheese, shredded
1 cup Monterey jack cheese, shredded
1 tsp. Salt
1 tsp. Pepper
1 cup Sour cream, any kind
1/2 cup Robert Rothschild Raspberry Honey Mustard Pretzel Dip
2 tsp. Fresh chili paste
1/4 tsp. Paprika
3 1/2 cups water
Preheat oven to 350 degrees F. Place chicken cubes in work bowl of food processor. Pulse until coarsely ground. Add artichokes - pulse until chopped. Scoop into mixing bowl. Add green onion, garlic, Parmesan cheese, Jack cheese, salt and pepper. Mix well. In small bowl, combine sour cream, Raspberry Honey Mustard Pretzel Dip, and chili paste. Mix well. Add to chicken mixture and mix well. Spray a 11/2 quart baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with paprika. Bake 25 minutes until heated through.
Serve with toasted baguette slices.
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Thai Satay with Peanut Sauce
Serves 6
18 bamboo skewers
1 pound beef, pork or chicken, cut into thinly sliced, 1 inch wide strips
Juice of 1/2 lime
1 /2 tablespoon vegetable oil
4 tablespoons Neera's Thai Sauce and Marinade
1 six ounce bottle Neera's Pan-Asian Peanut Sauce
Soak the skewers in water for as long as possible prior to grilling to prevent them from burning. Thread the sliced meat, ribbon-style, onto the skewers and lay them in a shallow pan. Combine the lime juice, the vegetable oil and 4 tablespoons of the Thai Sauce and pour over the meat. Marinate for 3-4 hours. Grill the skewered satays quickly on a very hot charcoal or gas grill. Warm the Peanut Sauce and serve on the side along with the satays.
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Chef Gin's Forbidden Rice Salad
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When Chef Kevin Gin was executive chef at Bridges Restaurant in Danville, CA he made this recipe for Lotus Foods. He suggests you serve this wonderful Asian inspired salad with seafood or shellfish. We discovered it's delicious by itself and/or with a saute of colorful vegetables.
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2 cups uncooked Forbidden Rice
3 1/2 cups water
2 oz. Indonesian soy sauce (ketjap manis) or make your own
1 bunch parsley
1 bunch thai basil
1 bunch cilantro
1/4 bunch mint
1/2 cup toasted pine nuts
1/4 cup fine chopped shallots (sauteed till brown)
1/8 cup fine chopped garlic (sauteed with shallots)
3 serrano chili peppers
2 oz. sesame oil
4 oz. peanut oil
1 oz.sugar
Bring the rice and water to a quick boil, cover and simmer for 30 minutes, Let cool while you blend all the above ingredients together in a food processor. Add 4 oz. pesto and 4 oz. indo soy to the cooked black rice. Adjust seasoning with more pesto or soy to desired flavor. Mix and let stand for 45 minutes to let the flavors marry into the rice.
Serve at room temperature.
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Tandoori Seasoned Rack of Lamb
Serves 4 (1/2 rack per person)
Allow 24 hours of marination time.
2 cups plain yogurt, drained (see below)
2 racks lamb, trimmed, and sliced into serving chops
4 tablespoons Neera's Tandoori Paste
2 tablespoons canola oil
salt
Place yogurt in a fine strainer over bowl, allow to drain for 30 minutes or so until yogurt is thick. You will lose a little yogurt and a lot of water.
In your marinating dish, mix the Tandoori Paste into the drained and thickened yogurt. Add the lamb, turn to coat and marinate refrigerated for 24 hours.
Preheat oven to 400°.
Remove racks from marinade carefully and place in a broiler pan. Spoon half of the oil over the chops. Cook for 15 minutes. If excess liquid has collected, pour off. Turn and spread some of the remaining marinade on the tops to coat.
Cook for 15-20 minutes more until done.
Allow to cool briefly and serve with naan, dal and raita.
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Raspberry Honey Mustard Chicken Salad
5 cups Chicken Breasts, chopped & cooked
2 cups Sliced Celery
1 cup Pineapple Chunks
1 sm. can Mandarin Oranges
1 cup Pecans, toasted & chopped
3/4 cup Robert Rothschild Raspberry Honey Mustard
3/4 cup Mayonnaise
1 cup Seedless Grapes
In large bowl, combine chicken, celery, grapes, pineapple, oranges and pecans. In small bowl, combine mayonnaise and Raspberry Honey Mustard. Toss with chicken mixture. Chill. Serves 8.
Additional Suggested Servings
Use as a great dip for pretzels, chicken fingers & egg rolls.
Baste on frozen pastry, stuff with turkey or ham and cheese. Bake until cheese is melted.
Add to favorite potato salad recipe.
Warm with small amount of Olive Oil and top steamed vegetables.
When preparing omelets, whisk small amount into eggs.
Use as a glaze for poultry, ham and ribs or use as a basting for most meats.
Mix with Raspberry Vinegar to produce a sweet/hot salad dressing.
Use as a condiment on your favorite deli sandwich.
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Endive with Hot Bacon Vinaigrette
2 Tbsp. Robert Rothschild Raspberry Wasabi Dipping Mustard
2 Tbsp. Raspberry vinegar
1 Tbsp. Anchovy paste
1/4 tsp. Black pepper, freshly ground
1 cup Olive oil, extra virgin
12 oz. Bacon, thickly-sliced, in 1/2 inch pieces
2 cloves Garlic, crushed slightly
4 cups French bread, day old, inch cubes, no crusts
1 head Endive, washed, torn in bite-sized pieces
Place Raspberry Wasabi Dipping Mustard, vinegar, anchovy paste and pepper in a small bowl and whisk in 1/3 cup olive oil until thick and creamy. Set aside. In a large heavy skillet, cook bacon over medium heat until crisp and brown. Lift out with a slotted spoon and drain on paper towels. Pour off all but 2 Tbsp. of fat from skillet. To make croutons, add remaining olive oil and garlic to fat in skillet. Simmer over medium heat, stirring frequently, until garlic is golden. Discard garlic. Add bread cubes to skillet and toss to coat. Cook over medium-tow heat until crisp and golden, stirring frequently, about. 10 minutes. Place croutons in a large salad bowl. Add the endive and bacon. Toss with enough dressing to coat the greens.
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Thyme Tea Oil Poached Salmon with Green Tea Risotto Green Tea Broth
5 onions, roughly chopped
2 Tablespoons IMPERIAL REPUBLIC TEA OIL
1/2 cup IMPERIAL REPUBLIC Gua Pian Green Tea
1 gallon vegetable stock
Lightly sweat the onions in a small amount of tea oil. Add tea leaves and vegetable stock. Bring to boil, simmer for 5 minutes. Strain immediately because the stock will become too tannic if allowed to steep for too long.
GREEN TEA RISOTTO
2 Tablespoons IMPERIAL REPUBLIC TEA OIL
1 large onion, finely diced
2 cups aborio rice
2 cups sake
1 leek, whites only, finely diced
salt and pepper
Lightly sweat the onions and leeks in a heavy bottom saucepan. Add rice and stir well making sure each grain of rice is well coated with oil, toast for 5 minutes. Season rice with salt and pepper. Add sake, stir rice until all the sake is absorbed. Add 1 cup of green tea broth to the rice, stirring constantly until all the broth is absorbed. Repeat until rice is cooked (about 15 minutes). Adjust salt and pepper. Keep warm until ready to serve.
THYME TEA OIL
2 bunches English thyme, smash the stem ends slightly
1 stick cinnamon
3 cups IMPERIAL REPUBLIC TEA OIL
Wrap the thyme and cinnamon stick in cheese cloth. In a heavy bottom stock pot bring Tea Oil and thyme to a simmer over
medium heat. Simmer for about 10 minutes. Remove from heat and allow the oil to cool with the cheese cloth sachet. When cooled remove sachet and reserve oil for later use.
POACHED SALMON
4 salmon fillets Thyme Tea Oil
salt and pepper
Generously season fish with salt and pepper. Bring Thyme Tea Oil to a gentle simmer, add salmon. Cook 4 minutes for each inch thickness of fish. Remove from oil when done. Drain well and serve on Green Tea Risotto.
Presentation: Serve with a small salad of julienne green apples and thinly sliced sweet onions, tossed simply in lemon juice and IMPERIAL REPUBLIC TEA OIL.
SERVES 4
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Clearbrook Farms Crisps
1/4 cup all-purpose flour
1/3 cup rolled oats
1/2 cup (packed) brown sugar
1/4 cup butter
3/4 teaspoon ground cinnamon
1 Canning Jar Clearbrook Farms Fruit Tart
Preheat oven to 450 degrees.
Combine the following ingredients in a mixing bowl: flour, rolled oats, brown sugar, butter and cinnamon. Work the mixture together lightly with your fingers until crumbly. Spray an 8-inch square baking pan with vegetable oil spray, then fill the pan with one canning jar of Clearbrook Farms Fruit Tart (Apple, Raspberry and Cherry work great). Sprinkle the crumbly topping evenly over the Fruit Tart. Reduce oven temperature to 350 degrees and bake for approximately 30 to 40 minutes or until the crust is golden and crispy.
Serve warm with ice cream!
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Cilantro Sauce for Garlic and Beef
1 large garlic clove
1 cup chopped fresh cilantro
1/4 cup olive oil
2 Tablespoons lemon or lime juice
1/8 teaspoon cayenne pepper
Put all ingredients in blender or processor and whip until smooth.
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Roasted Asparagus
Preheat oven to 500 degrees.
Wash, dry, and trim asparagus as needed. Put single layer on a cookie sheet. Coat lightly with olive oil, salt, and pepper. Place in a 500 degree oven for 8-10 minutes. This can be served hot, cold, or at room temperature. Great with a drizzle of mustard seed oil, feta, balsamic vinegar, or your favorite dressing!
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Stir-Fried Fruits with Jasmine Caramel and Ginger Ice Cream
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STIR-FRIED FRUITS
2 Tablespoons IMPERIAL REPUBLIC TEA OIL
1/2 cup diced melon (except watermelon)
1/2 diced pineapple
1 apple (Granny Smith or similar), cut into wedges
1 cup strawberries, hulled
1 cup raspberries
1 cup blueberries
4 Tablespoons orange juice or Grand Marnier
1/2 cup jasmine Caramel
Ginger ice cream (may use Vanilla or Mandarin Orange)
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Pre-heat a wok or large saute pan and add oil. Add melon, pineapple, and apple and cook, stirring for 1 minute. Add remainder of fruit and orange juice or Grand Marnier. Remove from heat and add jasmine Caramel to pan. Stir to combine.
JASMINE CARAMEL (YIELDS ABOUT 2 CUPS)
1 cup water
4 teaspoons The REPUBLIC of TEA Jasmine Jazz Tea
Juice of 1 lemon
1-1/2 Tablespoons honey
2 cups sugar
1/2 cup water
Prepare jasmine tea: bring 1 cup water to a boil, remove from heat, and add tea leaves, lemon and honey. Allow tea to steep for 10 minutes. Strain leaves. Prepare a caramel by combining sugar and 1/2 cup water. Bring to a boil over high heat and cook until caramelized, about 5 minutes. Pour tea slowly into caramel. Return to a boil and cook for 3 to 4 minutes, or until liquid has the consistency of a thick syrup. Presentation: Spoon the fruit into 4 to 6 oriental-style bowls, top with a scoop of ice cream or sorbet, drizzle with the Jasmine Caramel and serve.
SERVES 4 TO 6
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Chicken w/ Tangerine Glaze
2 Chicken breasts
2 Tbsp. Tangerine Twist Jelly Bean Jelly™
Wooden skewers
1/2 Lemon, juiced
Salt and pepper
1 tsp. Honey
1/2 cup Apple juice
1/4 cup Sugar
1/2 tsp. Cayenne pepper, optional
Slice chicken breasts into long strips. Soak wooden skewers in water for 10-15 minutes. Thread chicken strips onto skewers and season with salt and pepper. Cook chicken in preheated 400 degree F oven for 15-20 minutes. While chicken is cooking, heat apple juice, sugar, Tangerine Twist Jelly Bean Jelly™, lemon juice, honey and cayenne pepper in a saucepan. Bring to a boil and continue to cook until reduced by at least half. Sauce should begin to thicken. When chicken is about 5 minutes from finished cooking, brush tangerine glaze on chicken and finish cooking. Remove from oven, brush once more with glaze and serve. |
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Halibut Ceviche with Lemon Tea Oil
If you're a ceviche novice, this recipe is a very simple starting point. But the simple list of ingredients makes the flavor of the halibut particularly important, so make sure to get a beautiful piece of fish. The Lemon Tea Oil is a nice change from typical citrus juice because it adds a bit of richness to the fish's already silky texture. And if you make sure to cut the halibut thinly, the end result is buttery and subtle.
1-1/2 lbs. Halibut
Marinade:
Juice of 2 lemons
1/2 cup freshly squeezed lime juice
1 Tablespoon salt
1/4 cup coarsely chopped fresh cilantro
1/2 red onion, thinly sliced into half-moons
3 Tablespoons Lemon Tea Oil
Set the halibut on a baking sheet, cover with plastic wrap, and freeze for 1 to 2 hours, until very firm, but not frozen solid. Once frozen, remove the halibut from the freezer and, using sharp knife, slice it crosswise very thin. Transfer to a non- reactive bowl and gently toss it with the marinade ingredients. Serve immediately.
LEMON TEA OIL (YIELDS 1 cup):
1 cup IMPERIAL REPUBLIC TEA OIL
1/8 cup lemon zest
1 teaspoon ground turmeric
Combine Tea Oil, lemon zest, and turmeric in a saucepan and gently warm over low heat for 1 hour to infuse the Tea Oil with the lemon flavor. Cool to room temperature. Use at once or store in a covered container in the refrigerator for up to 2 weeks.
SERVES 6
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Clearbrook Farms Cobbler
1 cup of all-purpose flour
1/2 teaspoon of salt
1 1/2 teaspoons baking powder
3 teaspoons sugar
3 tablespoons of butter
6 tablespoons of milk or cream
Vegetable oil spray
1 canning jar of Clearbrook Farms Fruit·Tart
Pre-heat oven to 450°F.
Combine 1 cup of all-purpose flour with 1/2 teaspoon of salt, 1 1/2 teaspoons baking powder and 2 teaspoons sugar. Add 3 tablespoons of butter, cut into tiny pieces. Blend the butter into the flour until the mixture resembles coarse corn meal. Stir in 6 tablespoons of milk or cream and blend just until the dough holds together. Spray an 8-inch square baking pan with vegetable oil spray, then fill the pan with one canning jar of Clearbrook Farms Fruit·Tart (Apple or Red Tart Cherry are popular). Pinch off sections of the cobbler dough, flatten with your fingers until the pieces are about 1/2 inch thick, then arrange the pieces to overlap and cover the Fruit·Tart. Sprinkle with a teaspoon of sugar. Reduce oven temperature to 350°F and bake for approximately 40 minutes or until the crust is golden brown.
(Serve warm with ice cream!)
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French Toast Sticks w/Cherry Syrup
5 eggs
1 cup Milk
1/4 cup Heavy cream
2 Tbsp. Sugar
3/4 tsp. Vanilla extract
1/2 tsp. Cinnamon
8 Thick slices of bread
1 Tbsp. Butter
1/2 cup Maple syrup
4 Tbsp. Berry Cherry Jelly Bean Jelly
Whipped cream
Dried cherries
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In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract and cinnamon. Pour mixture into shallow baking pan. Soak bread slices for 10 -15 seconds per side. Best if bread is slightly stale, fresh bread may become soggy. Melt butter in large frying pan and place slices of bread in frying pan and fry each side 3-4 minutes, until golden brown. In a saucepan, heat maple syrup and Berry Cherry Jelly Bean Jelly™. To serve, slice French toast into sticks and build French toast sticks into tower. Place a heaping spoonful of whipped cream in center. Pour cherry maple syrup on outside of tower. Garnish with dried cherries.
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Blackberry Honey Mustard Chicken Nuggets
1 jar Robert Rothschild Blackberry Honey Mustard Pretzel Dip, divided
1 tsp. Fresh chili paste
1/4 tsp. Garlic powder
1 tsp. Freshly ground black pepper
1 1/2 lb. Chicken breast halves, skinless, boneless, cut into 1 inch pieces
2 cups Pretzels, crushed
1/2 cup Butter, melted
Combine 3/4 cup Blackberry Honey Mustard Pretzel Dip, chili paste, garlic powder and black pepper in shallow bowl. Whisk to combine. Place crushed pretzels in another shallow bowl. Dip chicken pieces in mustard mixture. Roll in crushed pretzels. Place on greased rimmed baking sheet. Drizzle melted butter over. Bake in a preheated 400 degree F oven for 12-15 minutes or until chicken is no longer pink in the center. Place on serving dish. Serve with remaining pretzel dip.
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Sour Apple Cake
1 1/2 cup Sugar
1 cup Vegetable oil
3 Eggs
4-5 Tbsp. Sour Apple Jelly Bean Jelly
1 tsp. Vanilla extract
2 cups Flour
1 1/4 tsp. Cinnamon
1 tsp. Baking soda
3 Granny Smith apples, sliced
2 Tbsp. butter
In mixer, combine the sugar, oil, eggs, Sour Apple Jelly Bean Jelly and vanilla until smooth. Continue mixing and add flour, cinnamon and baking soda. Mix until smooth. Fold in sliced apples. Grease 9x13 baking pan with butter. Pour cake batter into baking pan. Place cake into preheated 350 degree F oven and bake for 1 hour. Check for doneness with toothpick - insert toothpick and remove clean. Remove from oven and cool completely. Slice and serve. For fun, melt Sour Apple Jelly Bean Jelly and drizzle over slice of apple cake before serving. |
Apricot Chicken
3/4 cup Clearbrook Farms California Apricot Preserves or Spreadable Fruit
1 cup bottled Russian dressing
1/4 envelope (2 heaping tablespoons) dehydrated onion soup mix
6 to 8 bone-in chicken breasts (about 1/2 pounds each)
Pre-heat oven to 400 degrees F. In a mixing bowl, thoroughly combine the apricot jam, dressing and soup mix. Place the chicken breasts skin-side up in a baking dish that's been sprayed with vegetable oil spray (like Pam). Spoon the apricot mixture over the chicken breasts, cover the pan and bake until the chicken is fully cooked, about 35 to 45 minutes. (Chicken is done when a thermometer inserted in the center of the breast reads 175 degrees F.) For best results, uncover the pan for the last 10 minutes of baking time and baste the chicken occasionally with the apricot sauce.
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The King's Cupboard Chocolate Mousse
1 10 oz. jar King's Cupboard Chocolate Sauce - any flavor, heated to lukewarm
3 egg whites - room temperature
pinch of salt
pinch of cream of tartar
1 1/2 cups well chilled heavy cream
1 teaspoon vanilla
Beat egg whites with salt until frothy. Add cream of tartar - beat until stiff. In a separate, chilled bowl, beat cream & vanilla until stiff. Gently fold King's Cupboard Sauce into egg whites. Gently fold in the whipped cream. Chill for at least 30 minutes before serving. Makes 6 servings.
Smoked Salmon Appetizer
6 slices white bread, firm-textured
1 cup Robert Rothschild Horseradish Sauce
1 1/2 oz. Smoked Salmon
Garnishes: Lettuce leaves, Sliced tomatoes, Lemon wedges, Halved pitted black olives
Toast bread, cut off the crusts and spread thickly with Horseradish Sauce. Arrange salmon on each toast and cut in half diagonally. Serve two toasts per person on individual plates garnished with lettuce, tomato, lemon wedges and olives. |
Chevre Cheese Loaf
A perfect addition to your holiday meal!
The mixture of rosemary, goat and cream cheeses is best with a full bodied wine. Try it with one of our Chardonnays.
You will need:
1 Tbsp fresh, chopped Rosemary
2 lbs softened Cream Cheese
22 oz Block and Barrel softened Goat Cheese
6 eggs
½ cup heavy cream
6 oz East Shore Pretzels
6 Tbsp melted unsalted butter
Combine the rosemary, cream cheese, and goat cheese in a large bowl. Use a food processor if you like. Mix in the eggs and cream. Crush the pretzels. Combine the butter and pretzels in a mixing bowl. Press crumb mixture into bottom of two loaf pans. Fill pan with cheese mixture and place in a water bath in a 350 degree oven. Bake for 1 to 1 ½ hours, or until a toothpick inserted in the center comes out clean. Let cool and remove from pan. Decorate with fresh sprigs of rosemary. Serves about 30.
Tip: Change the herbs or crust mixture to fit your meal plan!
 Spicy Shrimp Pasta
1 pkg. Your favorite Pasta
4 Tbsp. Robert Rothschild Raspberry Salsa
1 cup Green onion, chopped
1/2 cup Bell pepper, chopped
1 stick Butter, unsalted
1 Tomato, finely chopped
2 lbs. Cooked shrimp, peeled, de-veined
2 (8 oz.) packages Cream cheese
1/2 cup Sour cream
3 Tbsp. Robert Rothschild Horseradish Sauce
1 Tbsp. Olive oil, extra virgin
Boil pasta until done, drain, sprinkle with 1 Tbsp. olive oil, mix and keep warm. Saute the onions and bell pepper in the butter until soft. Add the tomatoes and shrimp and cook for 2 minutes. Cut the cream cheese into four pieces, add to the skillet and let melt. Add the sour cream and Horseradish Sauce at the last minute, heat thoroughly and then remove from heat. Toss the shrimp mixture with the pasta and serve immediately.
Berry Fruit Bars
2 cups all-purpose flour
1 1/2 cups sliced almonds (divided)
1 cup cold butter, sliced
1 cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 1/3 cup Clearbrook Farms Seedless Red Raspberry, Blackberry, Blueberry, Black Raspberry, Strawberry or even Boysenberry Preserves, or try Triple-Berry Spreadable Fruit
In the bowl of a food processor fitted with the blade, combine the flour, 1 cup of the almonds, the butter, brown sugar and
vanilla. Process until the mixture resembles coarse crumbs. Reserve 3/4 cup of the crumb mixture.
Pre-heat the oven to 350F degrees.
Press all of the remaining crumb mixture into an 11" x 17" Jelly roll pan (ungreased), building up 1/2 -inch edges against the sides of the pan. Pre-bake this crust for 10 to 15 minutes or until lightly browned. Remove from the oven and spread the preserves over the crust.
Note: Microwaving the jam for 20 to 30 seconds will make it easier to spread.
Sprinkle the reserved crumbs and the remaining 1/2 cup of sliced almonds over the preserves. Return to the oven and bake for 25 to 30 minutes or until lightly browned. Cool and cut into bars.
Makes 36 2 1/2" x 1 1/2" bars.
Tea Oil Marinated Rack of Spring Lamb and Garden Vegetables Flavored with Green Tea
2 racks of lamb, eight bones each (yield 4-bone rack pp)
1/2 cup Imperial Republic Tea Oil
1 Tbsp. The Republic of Tea Organic Green Earl Greyer Tea (brew to yield one cup)
1 cup Amador County Zinfandel (or other zinfandel)
1 sweet onion, peeled and chopped
2 sprigs of tarragon
2 ounces sweet butter
2 cloves of garlic
4 ounces each:
sweet peas
peeled small carrots
new potatoes
sugar snap peas
asparagus
Fiddle Head Ferns (may substitute string beans)
2 sprigs of tarragon
3 ounces sweet butter
1. Cut racks in half to yield 4 racks. Place in a non-corrosive container and add the following: Tea Oil, Green Tea, zinfandel, onion, and sprigs of tarragon.
2. Peel and smash garlic, add to marinade. Place in refrigerator for 12 to 24 hours. Cover. Remove 2 hours prior to cooking.
3. Wash all vegetables. Heat cold water in an 8-quart pot, salt lightly, bring to boil.
4. One by one, poach the vegetable and let cool on a towel.
5. Strain lamb and reserve marinade. Put marinade in a pot reserving 2 ounces to baste lamb. Reduce marinade until thick; add butter and leaves of tarragon.
6. In a saute pan big enough for lamb, season lamb and place on rack. Cook lamb for 15 minutes at 400F degrees. Baste lamb well with marinade while cooking. Once cooked, let sit for 20 minutes.
7. In a medium saute pan add all the vegetables, add 2 ounces of cold water, the second butter allotment and season well. Heat until hot.
Presentation: Place vegetates on a warm platter. Place racks on the vegetables and sauce lightly.
Serves 4.
Melon Salad with Watermelon Dressing
1/4 cup Lemon juice
1 /2 cup Plain yogurt
1/4 cup Watermelon Wow Jelly Bean Jelly
2 drops Vanilla extract
1 tsp. Honey
Watermelon, diced large
Cantaloupe, diced large
Honeydew, diced large
Granola bar, crushed
In a large mixing bowl, whisk together the lemon juice, yogurt, Watermelon Wow Jelly Bean Jelly, vanilla extract and honey. Fold chopped melons into yogurt dressing. To serve, spoon mixture into small serving bowls and sprinkle with crushed granola.
Herbed Chicken Salad with Basil Chive Tea Oil Vinaigrette
Herbed Chicken Salad
4 boneless, skinless chicken breast halves (about 2-1/4 pounds)
3/4 cup plus 2 Tablespoons IMPERIAL REPUBLIC TEA OIL
1 large shallot, thinly sliced
Zest and juice of 1 lemon
Coarse sea salt or kosher salt
Freshly ground black pepper
1 cup fresh basil, all but the smallest leaves torn
1/2 cup fresh chives, cut into 2-inch lengths
1 garlic clove, peeled
4 cups arugula, washed and spun dry
Rinse the chicken and pat dry with paper towels. Place in a large bowl and toss with 2 tablespoons Tea Oil, shallot, lemon zest and salt and pepper. Cover bowl and let sit at room temperature for 30 minutes, or refrigerate for 2 hours or overnight.
Basil-Chive Tea Oil Vinaigrette
Preparation: Place 1/2 cup basil and 1/4 cup chives in the bowl of a blender or food processor. Add lemon juice, garlic clove, and a large pinch of salt and pepper and puree until smooth. With the motor running, drizzle in 3/4 cup Tea Oil and puree until incorporated. Add more salt and pepper if desired.
If Using Grill: Lay the marinated chicken breasts on the grill and cook, turning once, until they are well seared on both sides and cooked through, about 15 minutes.
If Using Oven: Place the marinated chicken breasts on the broiler pan and broil, 4 inches from the heat, turning once, until cooked through, about 15 minutes.
Presentation: Slice the chicken diagonally into 1/4-inch strips. Place the arugula in a large salad bowl with the remaining basil and chives and toss with enough of the vinaigrette to coat the leaves. Divide among 4 salad plates, top with the chicken slices, either warm or at room temperature, and drizzle with vinaigrette.
*lf you like, toss this salad with cherry tomatoes, avocado, bell pepper, bacon, cheese, croutons or nuts. The vinaigrette can also be used as a sauce or marinade for other grilled meats, fish or poultry, on salads or grilled veggies. SERVES 4
Baked Brie with Caramel
Puff Pastry Dough (Pepperidge Farm)
Brie
King's Cupboard Caramel Sauce in Raspberry, Cream, or Pear Cinnamon
Wrap Brie and Caramel Sauce in pastry dough and bake at 400 degrees for 20 minutes. Drizzle remaining caramel on top.
Optional - top with toasted pecans.
Wasabi Lime Tuna Salad
6 oz. Can of water packed tuna
¼ cup diced scallions
¼ cup chopped cilantro
¼ cup Terrapin Ridge Wasabi Lime Mustard
2 Tbsp. Mayonnaise
salt and pepper to taste
16 slices cucumber
4 large rice cakes, or
8 slices white bread with sesame seeds
Combine the first six ingredients and refrigerate. Top rice cakes or bread with cucumber slices followed with tuna salad. Top with additional bread slices. Makes 4 sandwiches.
Wasabi Lime Salmon or Turkey Burger
1 lb. Ground salmon or turkey
2 cloves Garlic, peeled and chopped finely
2 each Scallions, chopped
1 tsp. Cilantro
2 tsp. Soy sauce
1/4 cup Terrapin Ridge Wasabi Lime Mustard
to taste Cracked .black pepper
8 slices Sourdough bread
1/4 cup Mayonnaise
4 slices Red onion, thinly sliced
1 each Avocado, peeled, pitted and sliced
1 cup Sprouts or arugala
4 slices Tomato
Mix together first seven ingredients, shape into four patties and grill, broil, or pan fry, turning once every five minutes on each side or until just cooked. Toast sourdough bread. Top four slices of toast with Mayonnaise (optional), sprouts or arugala, onion, avocado and tomato. Place the burgers on top, top with remaining toast. Makes 4 sandwiches.
Grandmother’s Thumbprint Cookies
1/2 cup shortening
3/4 cup light brown sugar, firmly packed
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon salt
1 1/4 cups rolled oats
1 3/4 cups finely chopped walnuts or pecans
Clearbrook Farms Preserves or Spreadable Fruit
In a large mixing bowl, cream together shortening and sugar. Add egg and vanilla and mix well. Gradually sift in the flour and salt and blend thoroughly. Add oats and 3/4 cup of the nuts and mix well. Cover and refrigerate until well chilled.
Pre-heat oven to 300°F.
Shape the chilled dough into balls about 1 inch in diameter. Roll balls in the remaining nuts to coat and place (about 2 inches apart) on greased baking sheets. Make a thumbprint on the top of each cookie ball and fill the "dent" with your favorite Clearbrook Farms Preserves or Spreadable Fruit.
Bake in the center of the oven for 25 to 30 minutes.
Honey Mustard Chicken
4 Chicken breasts, skinless and boneless
3 Tbsp. Milk
3 Tbsp. Butter, melted
1 cup Robert Rothschild Blackberry Honey Mustard Pretzel Dip
1-2 tsp. Curry powder
1 tsp. Salt
Pepper to taste
In medium bowl, combine milk, butter, Blackberry Honey Mustard Pretzel Dip, curry powder, salt and pepper. Mix until well blended. Roll chicken breasts in mixture. Put in greased baking dish. Bake at 350°F for 25-30 minutes or until done. Serve with brown rice or couscous.
Roast Chicken with Herbs
Prep time 10 minutes. Roast Time 1 1/2 hours.
It's easy to forget how attractive a whole roasted chicken is, whether as picnic fare or for dinner. When prepared this way it is superb warm or cold...crisp, yet moist and tender inside.
1 3-lb whole chicken
4 Tbs. melted butter
2 Tbs. It's about Thyme! seasoning
Do not preheat oven. Wash and dry chicken, inside and out. Combine seasoning with butter. Brush 1/4 the mixture inside the chicken. Truss chicken to hold legs close to the body. Brush seasoned butter generously over out side of chicken. Set, breast side down, on a rack in a shallow baking dish or pan. Place in cold oven, then turn on to 425 degrees. Roast 45 minutes without basting. Turn chicken over and brush with seasoned butter. Roast another 45 minutes, brushing/basting periodically with remaining seasoned butter and pan drippings.
Remove chicken from oven and place on craving tray. Cover loosely with a tent of foil. Let rest this way for at least 15 minutes before carving to serve. Or cover completely and chill.
Hint: Bake 2 chickens and then you can make the Chicken Bundles with leftover chicken.
Crescent Chicken Bundles
1/2 cup It's about Thyme Cheese Ball
2 cups cubed, cooked chicken
1 can (8 oz.) Refrigerator Quick Crescent Rolls
1 Tbs. melted butter
3/4 cup crushed seasoned croutons
Blend chicken and softened cheese ball. Separate rolls into 4 rectangles. Seal perforations. Spoon 1/2 cup of chicken mixture into center and pull 4 corners of dough to center & seal. Brush tops with butter and sprinkle on crushed croutons. Bake at 350 degrees on cookie sheet for 20-25 minutes. Serve hot from oven or cool.
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