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This Apricot jam is amazing - the best I have ever had - that is why I am ordering again. Don't want to run out! Vanessa M. |
Your hazelnut biscotti are killer! They remind me of the best ones I had in Tuscany. And I LOVE the Apricot-Ginger biscotti - what a surprise! Dan Folger |
I made my first salad dressing tonight, following your advice, and using the LIme-Vanilla marmalade. What a hit! I'll never buy commercial dressing again. Kathleen Praeger |
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RECIPES AND TIPS |
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Create with our preserves as an artist with their palette. Infinite potential. Delectable results... LIME BASTED CHICKEN (LIME BASTING SAUCE or one of our other BASTING or BBQ SAUCES or our GLAZES: Wash and dry chicken pieces. Put UNSEASONED on a hot grill. Cook until about 10 minutes remain with the cooking time. Baste generously with the Basting Sauce, keeping the chicken off the direct flame or lower the flame to avoid burning. Turn once, 5 minutes per side. Remove and immediately baste again with Basting or BBQ Sauce. Serve with extra sauce, warmed, on the side. PATE MEDITERRANEO: Take unbaked pizza dough, formed into thin round. Cover with a thin layer of Pate Mediterraneo, top with overlapping thin slices of mozzarella. Bake in preheated 500 degree oven until bubbly (about 7 minutes). Serve. -------------------------- Fabulous sandwich: Pate Mediterraneo, fresh mozzarella (the kind packed in water) or other soft fresh cheese, avocado, tomato, strips of nori seaweed (optional) on wholegrain toasted bread. (recipe, Hyla Marrow) ----------------------- Serve as instant Bruschetta on thin crackers or crusty, toasted bread slices. Spread a thin layer of Pate and drizzle with a few drops of extra virgin olive oil - (OPTIONAL)or top with slices of fresh mozzarella. -------------------------------- Great as a spread on sandwiches. --------------------------- Use like pesto with pasta - Toss a spoonful (try a scant Tablespoon - use sparingly!) with a pound of pasta,such as penne, cooked al dente. Drizzle with extra virgin olive oil. Taste and adjust quantities of Pate. The Pate should just barely COAT the pasta, as in the true Italian fashion. Serve. ---------------------------- Take raw shrimp and saute until just translucent in a small spoon of olive oil. TURN OFF THE HEAT. Toss a small spoonful of Pate Mediterraneo with the shrimp. Taste and adjust the quantity of Pate. Serve. You can also do the same thing with boneless skinless chicken breasts. ------------------------------- EGGPLANT & SHITAKE TAPENADE: Serve as a dip with pita chips. ---------------------------- Make a fabulous sandwich with Eggplant & Shitake Tapenade and fresh mozzarella or feta and thick tomato slices. ------------------------- Toss with steamed vegetables. Don't add any other salt or flavorings. Top grilled fish or chicken breasts. ----------------------------- SILKY SPICY LIME SAUCE: Drizzle on salads, cooked vegetables, grilled or steamed fish, chicken, ribs. Use in stir fry (near the end of cooking). Add at end or after cooking for best results. LIME SALAD DRESSING: Whisk 2 tsp. Lime Sauce with one Tbsp olive oil and ½ tsp Orange or Lime Sea Salt – yum!! Easy Orange – Chicken
Salad (feeds 2-3 people generously): DIRECTIONS: Toss lightly chicken, peppers, onion, orange and carrots with LIME SALAD DRESSING. Add avocado and very lightly mix until combined. Put salad greens on each plate and top with chicken mix. Sprinkle with flax or sesame seeds. Serve. Tuna in water may be
substituted for the chicken. ------------------------------ HOLIDAY GLAZE: CITRUS PRESERVES: These preserves are formulated with slices of orange, lemon and lime that will keep their shape and firmer texture, even when cooked. Toss a Tablespoon of Holiday Glaze into a fruit salad to intensify the flavors of all the fruit. Cut up a melon. Toss in a small spoonful of Holiday Glaze to really make flavors pop, even on a so-so melon! Make a fabulous glaze for UNSEASONED ham, pork, salmon, halibut, chicken, duck or turkey with the Holiday Glaze, soy sauce and optional hot sauce to taste. LIME W/VANILLA PRESERVES and LIME PRESERVES: Use as above for Holiday Glaze. The effect is more of a melting glaze with fruit that blends more smoothly. Serve as a condiment to rice dishes, Indian food or curries. Great tossed with fruit or with yogurt. Mix a spoonful into iced tea. LIME, PEACH, TANGERINE, APRICOT, APPLE (any varieties) Mix with yogurt and/or fruit Use as a filling in these simple, yet delicious cookies, Vienna Dainties. VIENNA DAINTIES: 1 cup shortening Cream together shortening and ricotta until smooth. Add salt. Gradually add flour, blending until smooth. Make walnut size balls , place on a cookie sheet and chill. Remove from refrigerator, flatten with fingers (dust fingers with a bit of flour) into a round, about 1/4 inch thick. Put about 1/2 tsp. 7th Heaven Gourmet preserves in center. Pinch corners of dough to make a little pocket with the pinch at the top. Bake in 400 degree oven for about 15 minutes until edges are golden. Let cool and dust with powdered sugar. These freeze very well. You can take out two at a time and zap in the microwave for 20-30 seconds for a delicious snack. HABANERO APPLE JELLY: Dip: Mix 8 ounces cream cheese with a little yogurt to soften it. Spread Habanero Apple Jelly on top and serve with crackers, fruit slices or bread. ---------------------------- Take Black Forest Ham slices or turkey /chicken slices. Spread a little cream cheese in the middle of each slice. Top with a smear of Habanero Apple Jelly. Roll up like a cigar and secure with a toothpick. Then open your mouth wide and.. down the hatch! ------------------------- Use Habanero Apple Jelly on a ham, chicken or turkey sandwich instead of mustard. Try with lamb too! --------------------- Use as a glaze for ham. ----------------------- Delicious with lamb or duck! ----------------------- SWEET ONION RELISH: Serve with grilled sausages or hotdogs - yum! ---------------------------- Grill sausages, slice and put on plate with toothpicks and the Sweet Onion Relish for dipping. ----------------------------- Serve with grilled cheese. Grill the cheese sandwich and add after grilling. ---------------------------- Delicious as a condiment to a rice dish or stir-fried dish. -------------------------- FIG PRESERVES: Put thin slices of Brie cheese on crackers or toast. Melt for a few seconds in the microwave. Smear a small quantity of Fig Preserves on top and serve. Also excellent with feta cheese! Flatten boneless, skinless chicken breasts between two sheets of waxed paper. put a small quantity of goat cheese (or other soft, fresh cheese, like cream cheese) in the middle of each chicken breast. Add a teaspoon or two of Fig Preserves. Roll up breasts and secure with toothpicks. Salt and pepper as desired. Sautee in a little olive oil in a hot frying pan until done. Remove chicken, deglaze with white wine (optional). Pour over chicken and serve immediately. APRICOT AND APRICOT GINGER PRESERVES & TANGERINE, TANGERINE-GINGER OR TANGERINE-RUM-GINGER MARMALADE: Make an incredible BBQ sauce! 1 cup Apricot or Apricot Ginger Preserves 1/2 cup cider vinegar 1/2 cup ketchup 1 Tbsp soy sauce 1 Tbsp hot sauce (or to taste) Simmer until slightly thickened. Baste UNSEASONED chicken, pork, or hamburgers for the last few minutes of grilling time. Serve with additional warmed sauce. Also great with steak. APRICOT OR LIME SALAD DRESSING (any varieties): 1/2 cup 7th Heaven Apricot, Apricot Ginger or Lime/Citrus preserves, also Tangerine varieties: Mix all ingredients together in a plastic bottle. Shake well, adjust seasonings and serve. PORK LOIN WITH SPICY APPLE BUTTER: Heat oven to 375 degrees. Place thinly sliced onions, enough to cover the bottom of a roasting pan. Cut apples, cored (peel, if you prefer, but not necessary) and put a layer of apples on top of the onions. Salt and pepper lightly. Place washed and patted dry pork loin on top of the apples. Slather a thick layer of Spicy Apple Butter, mixed with a little soy sauce, on the top of the pork loin. Roast until pork loin hits 140 degrees on a probe thermometer. Remove from oven and let rest for at least 10 minutes before slicing. Serve with oven-roasted potatoes. CARROT-ORANGE-GINGER, FRESH TANGERINE OR ANY CITRUS-BASED PRESERVES: Basic Dip Base:
(can be doubled or halved as desired)
Combine ingredients until smooth. Add more yogurt if needed for smoother consistency. Pour into shallow container or bowl so that mixture is approximately one inch deep. Top with generous quantity of Carrot-Orange-Ginger, Tangerine or other citrus-based 7th Heaven Gourmet preserves. Serve with crackers, breadsticks, crusty bread, carrot sticks or sliced apples. Will keep refrigerated for at least two weeks and is excellent also as a spread on sandwiches or to top baked sweet potatoes.
CARROT-ORANGE-GINGER CANAPES:
Cover crackers or crusty toast with thin layer of brie. Microwave for a FEW SECONDS until the cheese is slightly melted. Top with a scant smear of Carrot-Orange-Ginger Marmalade. Serve immediately. ----------------------------- TANGERINE, TANGERINE-GINGER & TANGERINE-RUM-GINGER Glaze shrimp, salmon , chicken or pork: USE UNSEASONED meat/fish/poultry. Add a little soy sauce to taste to the Tangerine and glaze near the end of cooking. You can also do stir-fry like this. Add near the end of cooking and add a couple of tablespoons of water. Cook a couple of minutes until the liquid has absorbed. If you want a thicker sauce, add a couple of teaspoons of cornstarch to the Tangerine/soy mix before adding to the pan. Stir for a minute or two just until thickened and serve. |