Recipes

Orange Cranberry Sauce Bourbon Cocktail

Posted on November 21, 2019 by Aletha Thomas | 0 Comments

This little libation is a perfect way to use the final bit of your MPJ Orange Cranberry Sauce. We only make a small run once each early November. Founder, Aletha loves hearing the pop, pop, pop, of her Oregon cranberries in the Jam Kitchen. We think you will appreciate this drink after all the Thanksgiving dishes are washed and put away. So, prop up your feet, wrap yourself in a cozy quilt, and give a toast to the Holidays. Cheers!

INGREDIENTS

2 tablespoons Monkeypod Jam Orange Cranberry Sauce
1 to 2 Shots Bourbon
Aloha Ginger Beer or club soda
1 Lemon Wedge
    INSTRUCTIONS
    Spoon your MPJ Orange Cranberry Sauce into the bottom of a glass 
    and pour in the bourbon.
    Add ice, then fill the remainder of the glass with Aloha Ginger Beer (or club soda)
    Squeeze a lemon wedge into the drink and stir well. Happy Holidays!
    Photo and Recipe Adapted From The Roasted Root

    Posted in Bistro, Blog, Cranberry Cocktails, Cranberry Sauce Uses, MPJ, Recipes, The Roasted Root

    Harvest Corn Fritters with White Pineapple Pepper Jelly

    Posted on August 30, 2019 by Aletha Thomas | 0 Comments

    Harvest Corn Fritters
    Recipe by Susan Ferraro via the New York Times
    Ingredients
    2 1/2c Flour
    1T Baking Powder, plus 2t
    1.5t Salt
    1t Pepper
    8 Eggs, Separated
    4c Milk
    2c Corn Kernels (frozen or canned)
    l Red Pepper, Diced
    4 Scallions, Diced
    1 Quart Vegetable oil for Deep Frying
    Monkeypod Jam, White Pineapple Pepper Jelly

     

    Instructions

    Place the flour, baking powder, salt, and pepper in a large mixing bowl. Add the egg yolks and combine well. Add the milk and stir to form a smooth batter.

    Stir in the corn, diced pepper, and scallions. Beat the egg whites to soft peak and fold into the batter.

    In a deep frying pan or pot, heat the oil to 350 degrees.

    Using a teaspoon, take spoonfuls of the batter and drop into the hot oil. Fry until golden brown, about three minutes. Remove from the oil and drain on paper towels. Serve immediately, with a drizzle of Monkeypod Jam, White Pineapple Pepper Jelly.

    Posted in Cooking with The New York Times, Dinner, Fritters, New York Times, Pepper Jelly, Recipes, Side Dish, Vegetarian

    Coconut Tapioca Pudding with Mango Jam

    Posted on August 13, 2019 by Aletha Thomas | 0 Comments

    Recipe Slightly Adapted From Smitten Kitchen
    Makes 6 just shy of 1/2 cup each pudding cups, plus toppings
    -
    Pudding
    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
    -
    Monkeypod Jam
    1 6oz. Jar Mango Jam
    -

    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.

    Posted in Coconut Pudding, Mango Jam, Recipes, Smitten Kitchen, Tapioca Pudding