12 ounces cream cheese, at room temperature
1-1⁄4 cups confectioners’ sugar
2-1⁄2 cups cold heavy cream
2 teaspoons pure vanilla extract
1⁄4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean
1 Jar Monkeypod Jam Orange Chocolate Sauce
1-pint fresh raspberries
Place the cream cheese and confectioners’ sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla seeds and beat on high speed until the mixture is very thick, like whipped cream.
Line a heart-shaped mold with cheesecloth so the ends drape over the sides and place it on a plate, making sure that there is space between the bottom of the mold and the plate for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.
To serve, discard the liquid, unmold the cream onto a plate, and drizzle Monkeypod Jam Orange Chocolate Sauce on the top.
Serve with raspberries and extra sauce.
Serves 6 – 8
Recipe from Barefoot Contessa
Broiled Salmon with Monkeypod Jam Dilly Beans
1 Jar Monkeypod Jam Dilly Beans
Pinch of Salt & Pepper
1 Tablespoon (15g) Mayonnaise
1 Teaspoon Chopped Fresh Dill, divided
1 Pound (450g) Skinless Center-Cut Salmon Fillets, divided into 2 to 4 portions
Preheat broiler and set top rack 4 to 6 inches from broiler element. (As with all broiling recipes and broiling steps in this recipe, watch carefully, as broilers vary greatly in their heat output.)
Season salmon fillets with salt and pepper. Stir together mayonnaise and 1 teaspoon dill. Spread dill and mayo evenly on salmon fillets.
Set salmon, mayonnaise side up, on top of dilly beans. In a large skillet, make sure it’s not touching the bottom of the pan, nor fully submerged in a dilly bean brine. Broil until mayonnaise is beginning to brown and salmon registers 110°F (43°C) in the very center for rare, 120°F (49°C) for medium-rare, or 130°F (54°C) for medium, 5 to 7 minutes.
Dilly Beans and a bit of the warm brine on each plate. Set salmon on top of Dilly Beans, mayonnaise side up.
Photograph: Vicky Wasik
Recipe Base: Serious Eats
½ cup milk (125 ml)
½ cup water (125 ml)
8 tbsp unsalted butter (113g)
½ tsp salt
1 cup bread flour (150g)
4 large eggs (about 1 cup)
Egg wash (1 egg beaten with 1 tbsp milk)
4oz Goat cheese
1 jar Monkeypod Jam Lemon Sage Marmalade
Arrange the baking rack in the middle of the oven. Preheat the oven to 375oF.
Combine the milk, water, butter and salt in a medium size pan and set over medium-high heat. Bring to a boil and immediately take the pan off the heat. Add the flour and beat the mixture with a wooden spoon until smooth.
Return the pan to medium heat for about 1 minute, stirring constantly, to dry out the paste. Put the paste into a bowl and let cool for a few minutes.
Add the eggs to a measuring cup and beat until mixed. Add a little bit of the eggs, beating with the wooden spoon. Once all the eggs are incorporated into the mixture, it should be smooth and shiny, and thick enough to pipe.
The choux paste is now ready to use. If you are not using it immediately put plastic wrap directly on the dough.
Pipe the dough into desire shape onto a baking sheet lined with parchment paper or silicone mat. Brush with egg wash. Bake at 375oF until dry and crisp, but soft inside, depending on the shape Between 15 to 30 min. Cool on a wire rack.
Once cool, cut the choux in half, fill the bottom part with goat cheese and Monkeypod Jam Lemon Sage Marmalade then put the top back on.
Recipe by Chef Beatrice
1 sheet puff pastry thawed
2 tablespoons all-purpose flour or amount needed for rolling out the puff pastry
1 round wheel Brie cheese 8-12 ounces, 5-7 inches in diameter
4 tablespoons Monkeypod Jam Orange Cranberry Sauce , amount to taste
2 tablespoons pistachios or your favorite nuts, for example, pecans, walnuts, etc.
bread and or crackers for serving
Arrange the baking rack in the middle of the oven. Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
On a pastry mat, lightly flour the surface. Unfold the puff pastry and place in the middle of the surface. Roll out the puff pastry until it's about 11 x 11 inches.
Place the wheel of Brie in the center of the pastry, add Monkeypod Jam Orange Cranberry Sauce , add the nuts (pistachios or other type). Wrap the Brie completely in the puff pastry, press against the sides.
Place the wrapped Brie in the center of the prepared baking sheet. Brush with the milk or egg wash. Bake in the preheated oven for 35-40 minutes or until golden and crispy.
When it's done baking, allow to cool for 5-10 minutes to set up. Serve with your favorite crackers or sliced French bread, enjoy!
1/4 cup unsalted butter
8 flour tortillas
8-10 ounces brie cheese, paper removed and cut into thin strips
(more as needed)
2 cups baby arugula
1 1/2 cups fully-cooked shredded or finely chopped chicken breast
1 Jar Monkeypod Jam Mango Chutney
sour cream and chopped cilantro for garnish
Preheat a griddle pan or large non-stick skillet over medium heat. Add a tablespoon or so of butter, and melt. Spread Monkeypod Jam Mango Chutney on one flour tortilla and place, dry side down, on the hot pan. Top with a few slices of brie cheese, a handful of arugula, and a couple of tablespoons of chicken.Top with a couple more slices of brie cheese and place another flour tortilla that has mango chutney spread on it, on top.
Press down. Flip the quesadilla carefully when the bottom is just a little brown and cook for 2-3 minutes on the opposite side. Remove from heat and repeat these steps 3 more times.
Cut into triangles and garnish with sour cream and cilantro. Serve with dipping sauces of choice and enjoy!
Makes 4 Quesadillas
Photo and Recipe from Cooking & Beer
Ingredients:15-20 corn tortillas
Pre-heat the oven to 350 degrees Fahrenheit. In a small bowl, whisk together the olive oil and lime juice.
Brush each side of the tortilla with a generous amount of lime juice mixture and sprinkle desired amount of salt onto one side of the tortilla. Stack tortillas up and cut into 8 equal triangles. Place tortilla slices on a large sheet pan, making sure they aren’t overlapping. Bake chips for 10-12 minutes. Remove from the oven, flip tortilla slices over and let sit 5 minutes. They will crisp up nicely as they cool.
Depending on how many you make you will need to cook chips in batches.
Pair with Monkeypod Jam White Pineapple Salsa
Makes 4 Cups
Chip Recipe and Photo by She Likes Food
For Each Sandwich
4-5 very thin slices pancetta
1/2 cup fontina or any mild, melty cheese such as gruyere or mozzarella, shredded
2 rounded tablespoons Monkeypod Jam Guava Butter
1 jalapeno pepper very thinly sliced
2 slices rustic sourdough bread
olive oil or softened butter for brushing the outside of the bread
1 tablespoon butter
Set a skillet over medium high heat for a minute to warm up. Spray the pan with vegetable spray and add the pancetta in a single layer to the pan. Cook for 2-3 minutes, flipping occasionally until browned and crisp. Transfer pancetta to a plate lined with paper towels.
Clean and dry the pan and set aside.
Brush one side of the bread lightly with olive oil or butter. Turn the bread over and spread one slice with the guava jam. Mound the other slice with the gruyere cheese. Scatter the cheese with sliced jalapeños and top with crisped pancetta. Place the slice of Guava Butter coated bread (guava side down - duh!!!) on top of the pancetta.
Heat the stove to medium-medium high and add the butter to melt. When it's bubbly and hot place the sandwich, cheese side down onto the pan and cook until the cheese begins to melt, and the bread is browned and crisp. Flip the sandwich and cook until the bread is toasted on the other side and the inside is gooey. Keep watch over the sandwich so it doesn't burn, regulating your heat and flipping the sammie again, if necessary.
Recipe base and photo by Garlic & Zest