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 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
1 1/2 ounces White Rum
2 ounces Monkeypod Jam white pineapple simple syrup
1 tablespoon Fresh Lime Juice
Chilled seltzer or Club Soda
1 Lime Slice for Garnish
In a tall glass combine the rum, pineapple simple syrup, lime juice and 4 ice cubes. Fill the glass with seltzer and stir. Garnish it with the lime slice.
1 1/4 cup Graham Cracker Crumbs
1/4 cup Granulated Sugar
5 tablespoons Butter, Melted
Tahitian Lime Filling:
8 ounces Cream Cheese, Softened
1 (14-ounce) Can Sweetened Condensed Milk
1 Jar Monkeypod Jam Tahitian Lime Curd
or Calamansi Curd can be used
Preheat oven to 350 degrees F.
Combine graham cracker crumbs, sugar and butter in a medium size bowl. Mix until uniform. Press crust mixture over the bottom and up the sides of a 10-inch tart pan with removable bottom. Bake for 10-12 minutes, until crust is golden brown. Allow to cool.
Combine cream cheese and condensed milk in the bowl of an electric mixer fitted with a paddle attachment (a hand mixer could be used too). Mix on medium speed until uniform. Mix in Tahitian Lime Curd on low speed until combined. Pour mixture into prepared crust and refrigerate at least 4 hours before serving. Can be made a day ahead. Serve with sweetened whipped cream and sliced lime garnish.
Makes 8 Servings.
Recipe base by Stonewall Kitchen
¾ cup (180G) Ricotta
¼ cup (20G) Finely Grated Parmesan
100G Goats's Cheese, Crumbled
1 teaspoon Finely Grated Lemon Rind
Pinch Sea Salt
Pinch Cracked Black Pepper
2 Sheets Frozen Puff Pastry, Thawed and Halved
¾ cup (150G) Jarred Roasted Bell Pepper
8 Slices (200G) Grilled Eggplant
1 Egg, Lightly Beaten
Greek Basil Leaves, to Serve
1 Jar Monkeypod Jam Spiced Tomato Jam, to serve
Preheat oven to 400°
Place the ricotta, parmesan, goat’s cheese, lemon rind, salt and pepper in a large bowl and mix well to combine.
Place 2 pastry halves on a large baking tray lined with non-stick baking paper. Top with the ricotta mixture, leaving a 2cm border. Top with the bell peppers and eggplant. Gently fold the remaining pastry halves in half length-ways. Cut slits into the pastry, 1/2 inch apart, leaving a 1inch border. Carefully unfold. Brush the pastry borders with egg and place the cut pastry halves over the filling to create 2 parcels, pressing the edges to seal. Trim the edges and brush the tops with egg. Bake for 20 minutes or until golden and the pastry is cooked. Top with basil, salt and pepper and serve with Monkeyod, Spiced Tomato Jam.
Recipe & Photo by Donna Hay Magazine