Republic of Jam

1 cup whole milk, plus 1/4 cup for blooming gelatin
1 cup heavy whipping cream
1/2 cup superfine sugar
1 vanilla bean
6 slices of peeled fresh ginger root
1 strip of lemon peel
2 teaspoons powdered gelatin
1 cup creme fraiche, room temperature
Non-stick spray

Garnish:
1 cup crystallized ginger, finely chopped
4 sprigs fresh mint, small leaves only
2 tablespoons shaved coconut, toasted
1 small jar of your favorite Rhubarb Ginger Jam

Begin by adding 1 cup milk, heavy cream and sugar to a pot and set over medium heat. Split and scrape the vanilla bean into the pot. Add lemon peel and sliced fresh ginger root. Bring to a simmer, then shut off heat and cover. Allow to cool and steep for 15-20 minutes.

While the mixture is steeping, bloom the gelatin: Whisk together 1/4 cup milk and gelatin until it is completely dissolved. Add bloomed gelatin to the pot of steeped cream and whisk in to dissolve evenly.

Spray four 6-ounce size ramekins with non-stick spray to evenly coat the insides. Add creme fraiche to a large mixing bowl. Strain cooled cream mixture through a stieve into the bowl and discard the vanilla pod, ginger and lemon peel. Gently whisk to combine the mixture. Distribute evenly amongst ramekins, cover with plastic wrap and refrigerate for 8 hours or overnight until they are set.

When set, carefully invert onto a plate. Spoon jam onto the top. Garnish with a sprinkle of crystallized ginger, fresh mint and toasted coconut.

from kitchendaily.com

1 Cup Butter
1/2 Cup Powdered sugar
2 teaspoons vanilla
2 Cups Flour
1/4 teaspoon Salt
1 large jar of your favorite Blackberry Vanilla Jam
Powdered sugar for dusting

Preheat oven to 325 degrees.

Cream butter, powdered sugar and vanilla. Add flour and salt.
Roll into small 3/4 inch balls and use your thumb to press down center.
Use a small spoon (We found using a baby spoon works great) to fill center with the jelly.

Bake for 15 – 20 minutes, until just SLIGHTLY darker than the raw dough. Once thoroughly cooled, dust with powdered sugar.

adapted from Vanilla and Lace

1 large tomato
2 avocados
1/4 cup cilantro
1/4 cup red onion, diced
1-2 seeded jalapeno peppers
2 cloves garlic
3-4 ears corn
1 tsp salt
lime juice to taste
1/4 cup of your favorite Peach Lemon Lime Jam

Grill the corn and cut the kernels off the cob. Roast the red onion, garlic, and jalapenos at 450 degrees until browned. Dice the tomato, avocado, cilantro, roasted onion, roasted jalapenos, and roasted garlic. Combine all ingredients plus jam in a medium mixing bowl and stir. Add salt and lime juice to taste.

1 tsp butter
1 med onion, chopped
1/4 cup apple cider vinegar
1 tsp cumin
2 cloves garlic
2 tsp fresh ginger, grated
1/4 cup dried cranberries
Dash cayenne pepper
9oz of your favorite Apple Beer Jam

In a saucepan, brown the onion in the butter (10 – 15 min). Add the garlic and saute for 2 minutes. Add all the other ingredients and cook for 15 minutes. Serve with pork tenderloin.

Lamb Stew

1 3/4 lbs lamb meat
5 small-medium shallots
2 T butter
3 tsp Sambal Oleck
1 tsp cardamom
4 cloves garlic
4 bay leaves
10 allspice peppercorns
2 tsp ground cumin
1/2 c Apricot Chutney (recipe below)

Melt the butter in a medium saucepan. Brown the lamb and shallots. Add all the other ingredients, allowing the melange to cook down for 45 min – 1 hour.

Apricot Chutney:

1/2 cup of your favorite Apricot Ginger Jam
1 tablespoon sherry vinegar
1/4 cup red onion, minced
1/4 teaspoon ground cloves
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1 1/2 teaspoon madras curry powder
1 teaspoon olive oil
1 slice roasted red pepper (from a jar of oil-cured peppers)
1 teaspoon tahini
1 tablespoon yogurt

In a small saucepan over low heat, stir together all ingredients. Serve with lamb stew.

Hey kids! Here’s that mostarda sauce for pork you enjoyed at our tasting room this past weekend.

We originally posted this in 2011. We’ve updated it here to reflect the latest & greatest in modern jam research. We recommend this with http://www.republicofjam.com/2013/01/crazy-amazing-slow-roasted-pulled-pork-shoulder/.

First – pick a pork cut. Any cut. Now roast it, or grill it. Then slather this on it. It’s all you need.

Republic of Jam Mostarda Sauce for Pork

1/2 lb bacon, coarsely chopped
3 C leeks
2 cloves garlic
2 Tablespoon toasted mustard seeds
1/4 C apple brandy
1 C low salt chicken broth
1/2 C RoJ Pear Sage Mostarda or Apple Tarragon Mostarda
optional: 1/4 C fresh sage, if using Pear Sage Mostarda
3/4 C sour cream or crème fraiche, if bacon isn’t enough for you or extra decadence is desired

Heat heavy large skillet over medium heat. Add bacon and sauté until crisp and lightly browned. Using slotted spoon, transfer bacon to small bowl. Increase heat to medium-high. Pour off all but 3 tablespoons drippings from skillet (or add olive oil to make 3 tablespoons). Add leeks and sauté until soft, about 7 minutes. Add garlic and stir 1 minute. Add brandy, mustard seeds and broth and bring to boil, scraping up browned bits. Return bacon to skillet; add optional sage and stir to blend.

Spoon off fat from cooking liquid in skillet. Simmer until reduced, about 3-5 minutes. Whisk in mostarda, then sour cream or crème fraîche (do not boil). Season with salt and pepper. Spoon over chops, roasted tenderloin or shoulder.

This savory cheese pudding makes a great vehicle for jam. You can vary the flavor by adding different herbs or spices. We’ve served the Black Pepper Sformata topped with Mixed Berry Balsamic jam and garnished with candied bacon, as well as with Cherry Black Pepper jam. Try the basil or black pepper version topped with Strawberry Basil jam.

Updated 3/24/13 to include option to bake as one large tart/souffle:

1 1/2 cups ricotta cheese
1 1/2 cups (12 oz) cream cheese, at room temperature or cut into small pieces
6 eggs, lightly beaten
1 tsp salt
1 tbsp black pepper
1 1/2 cups parmesan cheese, finely shredded
2/3 cup of your favorite jam

Preheat oven to 350 degrees. Line the bottom of an 8-9″ springform tart pan with parchment. Spray sides of pan with cooking spray.

In a stand mixer, combine ricotta cheese and cream cheese and mix at low speed until smooth and well-combined, scraping as necessary to ensure that the cream cheese is fully integrated with no lumps. You can increase the speed as it mixes. Add eggs, salt and pepper and mix at medium speed until smooth and fluffy, 2-3 minutes; then add parmesan cheese and mix until just combined.

Pour mixture into prepared springform pan and bake until puffed and golden brown, and center no longer jiggles when you move the pan, about 45 minutes to 1 hour. Allow to cool for 20-30 minutes. Run a knife along the edges of the pan and spring open. Use a large spatula to slide tart off of bottom of pan and onto a platter. Spread with jam and serve with crackers.

Original recipe, for mini-muffin-sized bites; these are more firm and less fluffy and souffle-like:

1 1/2 cup ricotta cheese
1/2 cup grated parmesan cheese
1 egg
1/2 tsp salt
1 Tbsp ground black pepper
Variations: Instead of black pepper, use:

• 1 Tbsp fresh thyme or 1 tsp dried thyme, OR
• 1 Tbsp fresh minced mint leaves, OR
• 2 Tbsp fresh minced basil or 2 tsp dried basil

Preheat oven to 400 degrees. Line a mini muffin tin with paper liners. Combine all ingredients in a medium bowl and use a blender to mix until well-incorporated and fluffy. Use 2 spoons to drop batter into muffin liners. Bake until top is beginning to turn golden brown, about 10-15 minutes. Let cool, then top with jam and garnish.

We served this at the Sip Food & Wine Classic in McMinnville last weekend, to much acclaim and yummy-noise-making. Serve it with the Crazy Amazing Slow-Roasted Pulled Pork Shoulder after you’ve pulled the meat apart (see below for details).

Triple this recipe for a 10-12 lb pork shoulder.

1 Tbsp butter
1 Tbsp minced shallot
1 tsp minced garlic
1 Tbsp minced jalapeno (or more if you want more heat in the results)
salt & pepper
1/4 c pork (or chicken) stock, preferably pan drippings from the Slow-Roasted Pork Shoulder, with fat skimmed off
1/4 c of your favorite Cherry Black Pepper Jam (or substitute Cranberry Chipotle Jam)
2 Tbsp red wine vinegar

Melt butter over medium heat. Saute shallot, garlic, and jalapeno until shallot is translucent, about 4 minutes. Add remaining ingredients, lower heat, and simmer 10 minutes.

When pork is fork-tender, pull with two forks and remove & discard fat. Combine sauce and pork in a large shallow baking dish & heat, uncovered, in a 325 degree oven for 20 minutes to allow the sauce to infuse the meat. If serving to a crowd, keep warm in a covered chafing dish & add chicken or pork stock to keep moist.

For a slow cooker:
Add all ingredients & cook on low for 7-8 hours

• 1 Pork Tenderloin
• 1 T butter
• 1/2 cup Balsamic reduction* (cooled and divided)
• 1 Jar of Figs pickled in balsamic syrup
• 1 tsp fennel seed
• 1 tsp instant espresso coffee (like Medaglia D’Oro, available at most grocery stores)
• ¼ cup dried cherries, roughly chopped (or raisins)
• Salt and pepper to taste
• 2 T toasted and chopped hazelnuts for garnish
• 2 T chopped bacon for garnish

To roast Pork:
Preheat oven to 425. Wash room temperature tenderloin in cold water and pat completely dry with paper towels. Season heavily with salt and pepper on all sides. Heat the butter in a large, heavy saucepan over medium/high heat until it starts to sizzle lightly. Add tenderloin and cook until browned on all sides (about 6 minutes). Remove from heat, and place the tenderloin in a roasting pan.
Roast the tenderloin for 10 minutes then, using a basting brush, glaze the tenderloin with half of the cooled balsamic reduction. Continue cooking until the meat reaches 140 degrees internally (measure with an instant read thermometer at the thickest part). When the meat reaches temperature, (about 20 minutes, depending on the size of the tenderloin and oven), transfer to a cutting board, tent loosely with tin foil and let stand for 10 minutes.

While the meat is in the oven, drain the syrup of the Pickled Figs into the saucepan you used for browning the pork, reserving the whole figs. Add the remaining balsamic reduction, and the espresso, fennel seed, and dried cherries. Finely chop the pickled figs and add to the mixture. Season with salt and pepper to taste. Simmer at low temperature for 10 minutes to meld flavors, scraping the browned bits of pork as it simmers.

Carve the tenderloin into ½” thick slabs, drizzle generously with jus and garnish with hazelnuts and bacon.

*Balsamic reduction:
• 1 cup balsamic vinegar
• 3 T brown sugar
Put vinegar and sugar in a small saucepan and bring to a low boil over medium heat. Adjust heat to maintain that boil, and cook until reduced by half. Be sure to watch closely to avoid burning, stir occasionally.

As we’ve told many customers, we start to get a little panicky when we’re low on preserved lemons in our home kitchen — yet many people are not familiar with them. Here’s a spot where we’ll post a collection of our favorite uses for these little flavor bombs.

Preserved Lemons are simply whole lemon wedges preserved in salt and spices. After curing for at least 30 days, the lemon rind softens and absorbs the salt and spices, and the pulp starts to dissolve and melt away. The longer they sit, the better they get.

It’s the rind that you’ll use in your cooking. The pulp can definitely be used, too — but it seems to hold a more intensely salty flavor, so we use it somewhat sparingly. You might also choose to rinse your lemons before using them to remove some of the saltiness, but we generally use them straight from the jar and keep the salt low in other aspects of the recipe.

We recommend using them anywhere you want a burst of lemon flavor. Acidity or “brightness” is an element that will add life to many dishes — which is more appealing: a plateful of steamed broccoli, or a plateful of steamed broccoli with a squeeze of lemon? If you said “neither,” think instead of a bite of fish or a glass of iced tea. Something that may not have a very complex flavor can come alive with a little acidity.

Case in point: we recently made a recipe of Brussels Sprout Risotto. It was fine, but not something that was very appealing; it tasted a bit flat and one-dimensional. Preserved lemons to the rescue! We stirred in a couple of teaspoons of minced preserved lemon rind, and suddenly we had a risotto that tasted like something from a high-end restaurant.

Weeknight meals can be simple and delicious when preserved lemons are on hand. For a quick sauce for fish, chicken or vegetables, try browning some butter and adding minced preserved lemon. Toss pasta with store-bought cream sauce, some sauteed or grilled chicken breast, some chopped fresh basil and some chopped preserved lemons. The lemons play nicely with sweeter foods like winter squash — see below for some pizza topping ideas.

If you’d rather follow a specific recipe, below are a few we like. Preserved lemons are traditionally used in Moroccan cuisine as a seasoning for the stews made in clay pots called tagines, so you might try searching for Moroccan tagine recipes for more ideas.

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon from Epicurious

Moroccan Chicken with Preserved Meyer Lemons and Green Olives from Epicurious — this calls for 8 wedges of Preserved Meyer Lemon, which is a milder and sweeter lemon. We’ve made it with a minced wedge of our preserved lemons, and it was delicious.

Quite Untraditional Pizza topping ideas:

• 2 leeks, chopped & sauteed in butter with salt & pepper + mozzarella + a sprinkle of grated Gruyere cheese; after baking, add minced preserved lemon and red pepper flakes
• white sauce + chunks of roasted butternut or delicata squash + havarti or gruyere; after baking, add minced preserved lemon and a sprinkling of finely chopped walnuts

Other recipes that we haven’t tried yet but are making our stomachs growl:

Charred Savoy Cabbage Salad from chef Brandon Pettit at Delancy in Seattle, via userealbutter.com

More ideas here:
http://chowhound.chow.com/topics/885978

Send us your suggestions or discoveries, and we’ll add them here!