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 tsp vanilla extract
1/4 tsp imitation butter flavoring
1/4 c brown sugar
small pinch of ground nutmeg
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
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
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 Butter 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