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
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
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