This amazing recipe is courtesy of Brooke Cordray of cosmohippiechef.com
Brooke is a talented, inspiring chef and holistic nutrition educator and passionate supporter of local, seasonal and fresh food. She's also an exceptional woman and we're lucky enough to call her our friend.
Thanks Brooke for sharing your delicious creations with us!
Local bread of choice- Crumb Brothers, Eva's or Great Harvest
Fresh Local Eggs- we eat Clifford Farm Eggs, find her at the farmers market
Sunbridge Sunflower Sprouts- local (Whole Foods or Good Earth), or find sprouts at the farmers market
Fresh spring greens- farmers market
Amour Spreads Heirloom Tomato Jam- farmers market
Urban Pioneer Foods Cilantro Pumpkin Seed Pesto- farmers market
Favorite Mustard- we used Dijon, there is a great mustard guy at the summer market called Wicked Wilson's Mustard
Favorite Mayo- I used homemade Lemon Garlic Aioli, (1 garlic clove, 1/2 tsp. real salt- make a paste. In a bowl add 1 local egg yolk, 1 tsp. Dijon, lemon zest and the garlic/salt paste. Next drizzle in 1/2 c. olive oil one drop at a time until it starts to thicken, continue with the rest of the oil until gone, squeeze in some fresh lemon juice to taste. Store in a glass jar with a tight-fitting lid and place in the fridge until ready to use.)
For the eggs- I use mason jar lids (I got this idea from my friend Christy who owns Mamachari Kombucha- a local kombucha brewer, find her brew at the farmers market and local retailers around town), I butter them with ghee and place them in a frying pan that has been heated over medium heat. Crack the eggs in the middle of the rings and season with salt and pepper. Wait until the whites have began to set and then quickly flip them for just a minute to seal off the yolk. Remove the eggs and the rings and let cool before you release the egg from the ring. I make a couple batches (maybe 6) of eggs at a time and store them in the fridge for easy sandwich making.
For the sandwich- Lightly toast your bread, spread your condiments of choice on each side of the toasted bread. I spread the aioli and pesto on one side and the mustard and tomato jam on the other side. Next add avocado slices to one side of the bread, next add sprouts, one egg and a healthy handful of spring greens. Place the other slice of bread on the sandwich, press down just a bit and then slice in half. EAT!
Ebelskivers are a traditional Danish breakfast dish made using a half spherical pan. This particular design yields pancake like balls that are perfect for dipping or filling with delicious jam. Ebelskivers pans can be found at any local kitchen wares shop like Williams-Sonoma.
For the batter, whip up your favorite pancake recipe.
Heat the pan on medium heat. Add oil or butter to each sphere to keep the batter from sticking.
When the edges of the Ebelskivers begin to look cooked (about one and a half minutes) flip over and allow to cook for an additional 45 seconds or until thoroughly cooked and browned.
Serve with maple syrup, creme fraîche, powdered sugar, and fresh fruit…though jam filled ebelskivers tend to need little more than a drizzle of creme fraîche in our humble opinion. ENJOY!
Spice up your holiday appetizers and enjoy incorporating Utah's local ingredients.
The original recipe was created by Sara Foster for O Magazine. We were excited to substitute a couple of the ingredients to include our Orange Habanero Marmalade as well as use our friends at Chili Beak's Spicy Roasted Chili Oil.
The experiment was a success. DELICIOUS!
Makes 1 loaf to serve 12 to 15 Ingredients
- 2 (8-ounce) packages cream cheese, at room temperature
- 2 cups crumbled goat cheese (8 ounces), at room temperature
- 1 cup grated Manchego (4 ounces)
- 1 cup grated Parmesan (3 ounces), divided
- 1 tsp. sea salt
- 1 tsp. ground black pepper
- ½ cup Chili Beak (original recipe calls for harissa sauce)
- ½ cup Amour Spreads' Orange Habanero Marmalade (original recipe calls for orange marmalade)
- ½ cup pumpkin seeds, lightly toasted Directions Active time: 25 minutes
Total time: 3 hours, including chilling time Line a 7½" x 4" x 2" loaf pan with plastic wrap that extends over the pan edges and set aside.
In a food processor fitted with a metal blade, combine cream cheese, goat cheese, Manchego, ½ cup Parmesan, salt and pepper and puree until smooth, about 1 minute.
Divide cheese mixture into three equal portions. Evenly spread ⅓ cheese mixture in prepared loaf pan. Add harissa and spread in an even layer. Using a spoon, dollop another ⅓ of cheese mixture on top, then spread with a spatula or knife. Add marmalade and spread evenly in a layer. Sprinkle remaining ½ cup Parmesan, then spread remaining ⅓ cheese mixture. Cover with plastic wrap and refrigerate at least 2 hours.
To serve, remove loaf pan from refrigerator and uncover. Invert terrine onto a plate or a cheese board and remove the loaf pan and plastic. Sprinkle top with pumpkin seeds. Let come to room temperature, about 30 minutes, and serve with baguette slices or crackers. Terrine can be made up to 2 days ahead and stored, wrapped, in the fridge.
Serves approximately 4-6 people
2 cloves garlic, diced
2 bunches greens (lacinato kale, Red Russian Kale, chard, rapini or a combo thereof) washed, ribbed and coarsely chopped
1 fresh baguette, sliced into 1/2" rounds
1 clove garlic, whole
1 jar of Amour Spreads Savory Heirloom Tomato Jam
1/8 pound cheese, thinly sliced (Beehive Promontory or Seahive is recommended).
To prepare greens: Pour several good glugs of olive oil into a skillet on medium heat, then add the diced garlic and saute' for 1 minute. Add chopped greens and a pinch of salt to taste.
Stir, then cover and cook. After 4 minutes, remove lid, stir again, then re-cover for 4 additional minutes. Remove from heat and set aside. Once slightly cooled, dice the greens to medium fine.
To prepare costini: Lightly brush baguette rounds on one side with olive oil and toast in the oven or broiler for approximately 2-4 minutes until lightly browned. Remove rounds from the oven and while warm, gently rub tops with the whole garlic clove.
To assemble: Spread each toasted baguette round with Savory Heirloom Tomato Jam, then add a layer of sliced cheese to each jammy baguette round. Top with a teaspoon full of diced kale.
Serve immediately or at room temperature. Can be prepared up to 1 hour prior to serving.
Our good friends at Third Sun Productions shared a couple of their delicious local combinations for us to share with you! They have created two signature cocktails using local ingredients for your enjoyment.
"We at Third Sun Productions love our local food environment, and so it’s very convenient that we have three of the best ingredients anywhere for these signature Third Sun Love-the-Locals Cocktails."
Third Sun Love-the-Locals Beehive Preserve
• 2 ounces Beehive Distilling’s Jack Rabbit Gin
• 1 ounce fresh lemon juice (about juice from half a lemon)
• 1 teaspoon (or to taste) Raspberry Jam by Amour Spreads
• 1/2 ounce simple syrup
Add all ingredients to shaker and stir with spoon.
Add ice and shake. Strain into a chilled glass filled with ice. Enjoy.
Third Sun Love-the-Locals Whiskey Sour
2 ounces High West (or other rye whiskey)
3/4 ounce fresh lemon juice (about juice from half a lemon)
1 heaping tablespoon (or to taste) Apricot Ginger Jam or Tangelo Marmalade by Amour Spreads
2 tablespoons egg white (optional, but gives the drink a nice creamy texture with a pretty foam top for your Angostura Bitters)
Add all ingredients to shaker with ice. Muddle jam with other ingredients. Shake like hell.
(If needed, you may sweeten slightly with simple syrup to taste.)
Strain into a chilled glass.
Garnish with Angostura Bitters.
Our friend Tiffany Brewster was kind enough to share this gem with us. Enjoy!
Thaw and gently roll out one frozen puff pastry sheet to make it smooth and slightly larger than the original square. Be careful to keep the square shape.
Spread Amour Spreads® Black Mission Fig Jam liberally on the puff pastry, leaving approx. 1" on the far end clean (you will use an egg wash on this area to secure the roll).
Spread approx. 1/3 cup of basil cut into ribbons evenly over the jam. Lightly sprinkle fresh cracked black pepper and sea salt over the surface.
Crumble 1/3 lb fresh goat cheese across the surface. Top with approx. 1/3 cup grated parmesan cheese. (Gorgonzola can be substituted for both cheeses). Add more cracked pepper.
Gently press ingredients into the jam with your hands to better prepare it to roll.
Starting at the end furthest away from the 1" strip of clean pastry dough, roll the puff pastry into a long tube. Use an egg wash on the last inch to secure to the roll.
Place roll in the refrigerator for approx. one hour. Repeat process with second sheet of puff pastry.
Preheat oven to 400 degrees
With a serrated knife, cut ¼" slices of the roll. Lay flat side down on a parchment lined baking sheet.
Bake for 8-10 min until the pastry is cooked. Watch carefully, as sugar from the jam can burn easily.
Allow to cool and serve with a smile!
We had the great honor of being included as a local ingredient for the Grand America's Gibson Lounge Farm to Glass contest entry. They were second runner up!
If you'd like to try your own hand at making the award-winning 'Viola Sour', here are the ingredients:
Egg white (1)
Amour Spreads Concord grape jam (1 bar spoon)
Local mint (3 leaves)
¾ oz of fresh lime juice
½ oz of simple syrup
½ oz of Campari
1 ½ of Beefeater gin
Looking for an easy to prepare, delicious appetizer? Try pairing YOUR favorite cheese (like cheddar, manchego, gouda, etc) with ANY Amour Spreads® Jam or Marmalade. Just arrange bite size pieces of cheese on a platter and top with a small dollop of your favorite Amour Spreads® flavor. Super simple and so tasty!