Coconut Tapioca Pudding with Mango Jam
1/3 cup small pearl tapioca
2 1/2 cups coconut milk (light or full-fat; a 13.5-ounce can will contain 1 3/4 cups)
1 egg yolk
1/3 cup granulated sugar
1/4 teaspoon table salt or a heaped 1/4 teaspoon sea salt
1/2 teaspoon vanilla extract or the seeds from a 1-inch segment of vanilla bean
Optional Garnishes
Whipped coconut cream
1/2 cup toasted coconut flakes
Few gratings of lime zest
Pudding Instructions: In a medium saucepan, soak tapioca in coconut milk for 30 minutes. Whisk in egg yolk, sugar, salt, and vanilla bean seeds, if using (if using extract, you’ll add it in a bit). Place saucepan over medium heat until mixture comes to a simmer, then reduce it to very low heat so it’s barely bubbling, and cook it until it thickens, about 15 minutes, stirring frequently. Remove from heat and add vanilla extract, if using. [Pudding will be the consistency of thick gravy — i.e. worrisomely thin — going into the cups but after chilling in the fridge, it will set.] Pour into pudding cups to chill for several hours or overnight.
Serve with Mango Jam on top, plus whipped coconut cream, toasted coconut flakes or a few gratings of lime zest.
Whipped Coconut Cream Instructions: This a bit of advance planning. Place 1 can of full-fat coconut milk in the fridge overnight; in most brands, this will cause the coconut fats and thin milk/watery part to separate. Place a small/medium mixing bowl in the freezer, ideally metal. The next day, turn it upside-down before opening it, so that the thickened coconut fat will be at the bottom. Pour off the thin coconut milk; you should have about 1 cup and this can be used towards the 2 1/2 cups needed for your pudding. About 2/3 cup thickened coconut fat will remain at the bottom of the can; scrape this into your chilled bowl, add about 1 tablespoon granulated sugar (for a light sweetness; use more to taste) and beat it with an electric mixer until thick and whipped cream-like. Dollop it over desserts such as this, though you’ll have more than you need for 6 puddings.
Coconut Chips Instructions: Heat an oven to 350 degrees F. Spread coconut flakes on a rimmed baking sheet and toast until golden brown and fragrant, about 5 minutes, tossing once if needed to help them brown evenly. Let cool before using.
How to Use a Vanilla Bean: Cut off the desired amount of bean. With a sharp paring knife, split the segment lengthwise. Use the back of the knife to scrape the seeds out of the open pod; they’ll be on both sides and look a bit like sticky tar. Use these in your pudding. Go ahead and throw the pods in, too, for extra flavor, just remember to fish them out before chilling the pudding.
MPJ House Dressing
Cucumber Mint Vinaigrette
Ingredients:
1 Large Cucumber (Seeded)
1 cup Lime Juice
1 cup Cider Vinegar
2 Tbs. Honey
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Xanthan Gum
2 cups Olive Oil
15 gr. Mint
Preparation:
Add Chopped Cucumber, Vinegar, Lime Juice, Honey, Xanthan Gum, and Salt to Blend. Slowly drizzle Olive Oil until incorporated.
Makes 1 Quart
Cara Cara Orange Ginger Marmalade Breakfast Muffins
Ingredients:
2 c all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt 2 tbsp granulated white sugar
1 tablespoon grated orange zest
2/3 c freshly squeezed orange juice
1/2 cup + 1 tbsp unsalted butter 1 stick, divided and melted
2 large eggs beaten
1/2 c Cara Cara Orange Ginger Marmalade
1/2 tsp vanilla extract
1/4 tsp imitation butter flavoring
1/4 c brown sugar
small pinch of ground nutmeg
Preparation:
Preheat the oven to 425°F. Line 8 muffin tins with paper cupcake/muffin liners. In a large bowl, combine the Cara Cara Orange Ginger Marmalade, grated orange zest, orange juice, vanilla extract, butter flavoring, melted 1/2 cup of butter, and the beaten eggs together using a rubber spatula.
Sift the flour, baking powder, baking soda, salt, and granulated sugar into a separate bowl, then whisk them all together. Gently fold the dry ingredients into the wet ingredients just until it's all combined and the flour is no longer apparent
Scoop the batter into the prepared muffin tins, filling the paper cups all the way to the top. In a small bowl, combine the remaining melted tablespoon of butter with the brown sugar and nutmeg. Lightly sprinkle the tops of the muffins with this mixture before baking the muffins at 425°F for 5 minutes. Reduce the heat to 375°F, without opening the oven door, and continue letting the muffins bake for another 15 minutes.
Insert a toothpick in the center to test for readiness; the toothpick should come out clean. Let the muffins rest in their pan for about 10 minutes before removing and serving.
Recipe from Mon Petit Four
Reuben with MPJ Sauerkraut
Ingredients:
2 slices seeded rye bread, thinly sliced
3 ounces corned beef, thinly sliced
1/2 cup Monkeypod Jam Sauerkraut
1-ounce Swiss cheese, thinly sliced
Spicy brown mustard or thousand island dressing
1 tablespoon unsalted butter, divided
Monkeypod Jam Pickled Winged Beans, for serving
Preparation:
Place one slice of bread on work surface and top with the corned beef, MPJ Sauerkraut, and Swiss cheese. On the other piece of bread, spread one side with thousand island dressing or spicy brown mustard. Place dressing-side down on top of Swiss cheese to form a sandwich.
Heat a cast-iron skillet over medium heat. Add 1/2 tablespoon butter to the pan and place the sandwich on top of the melted butter. Cook until golden, pressing down with a spatula, about 2 minutes. Lift the sandwich from the skillet and add the remaining 1/2 tablespoon butter. Toast the other side of the sandwich until golden and the cheese has melted 2 to 3 minutes. Serve with Pickled Winged Beans.
Makes 1 Sandwich
Recipe from Martha Stewart
Coeur a La Creme With Orange Chocolate Sauce and Raspberries
Ingredients:
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
Preparation:
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 Dilly Beans
Broiled Salmon with Monkeypod Jam Dilly Beans
Ingredients:
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
Preparation:
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
Savory Pâte à Choux filled with Goat Cheese and Lemon Sage Marmalade
Ingredients:
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
Preparation:
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 the desired shape onto a baking sheet lined with parchment paper or a 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
