Recipes

Savory Pâte à Choux filled with Goat Cheese and Lemon Sage Marmalade

Posted on December 04, 2018 by Marissa Tanji | 0 Comments

 

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 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

 

Posted in Choux, Goat Cheese, Lemon Sage Marmalade

Baked Brie with Orange Cranberry Sauce

Posted on November 08, 2018 by Marissa Tanji | 0 Comments

Baked Brie with Orange Cranberry Sauce

 

Ingredients:

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 

Preparation:

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!

Serves 6

Posted in Orange Cranberry Sauce, Thanksgiving

Chicken and Brie Quesadillas with Mango Chutney Jam

Posted on October 25, 2018 by Marissa Tanji | 0 Comments

 

Ingredients:

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

Preparation:

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. T

op 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 

Posted in Mango Chutney, Quesadilla

Lime Tortilla Chips

Posted on September 27, 2018 by Marissa Tanji | 0 Comments

 

Ingredients:

15-20 corn tortillas
5 teaspoons olive oil
2 tablespoons fresh lime juice
salt

 

Preparation:

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

Posted in 2018, Lime Chips, White Pineapple Salsa

Crispy Pancetta Guava Grilled Cheese

Posted on September 14, 2018 by Marissa Tanji | 0 Comments

  Ingredients:

 For Each Sandwich  

vegetable spray

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

 

Preparation: 

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. 

 Inhale!  

Recipe base and photo by Garlic & Zest   

Posted in Blog, Guava Butter, Recipe

White Pineapple Rum Spritzer

Posted on June 26, 2018 by Marissa Tanji | 0 Comments

Ingredients: 
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

Preparation: 
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.

Posted in Sugar Loaf Pineapple, White Pineapple Simple Syrup

Tahitian Lime Tart

Posted on June 26, 2018 by Marissa Tanji | 0 Comments

 
Ingredients:
Crust:
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


Preparation: 
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

Posted in Curd, Tahitian Lime Curd