Recipes

Cara Cara Orange Ginger Marmalade Breakfast Muffins

Posted on March 28, 2019 by Marissa Tanji | 0 Comments

 

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

Posted in 2019, Blog, Marmalade

Reuben with MPJ Sauerkraut

Posted on February 19, 2019 by Marissa Tanji | 0 Comments

 

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

Posted in 2019, Blog, Reuben, sauerkraut

Coeur a La Creme With Orange Chocolate Sauce and Raspberries

Posted on February 07, 2019 by Marissa Tanji | 0 Comments

 

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

Posted in 2019, Blog, Orange Chocolate Sauce, Valentines

Broiled Salmon With Dilly Beans

Posted on January 11, 2019 by Marissa Tanji | 0 Comments

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.

To serve, remove salmon with a spatula and set aside briefly. Place MPJ

Dilly Beans and a bit of the warm brine on each plate. Set salmon on top of Dilly Beans, mayonnaise side up.

Serve immediately.

Photograph: Vicky Wasik

Recipe Base: Serious Eats 

Posted in 2019, Dilly Beans, Salmon