Rosemary Apricot Shortbread Cookies 2 sticks of butter (room temperature) 3/4 c. sugar Zest of one lemon 1 egg 2 1/2 c. flour 1 Tbsp. fresh rosemary minced 1/2 tsp. salt Cream together butter and sugar with a stand mixer paddle attachment. Add lemon zest and egg. Beat until fully combined. Combine dry ingredients. Add to butter mixture until well combined. Divide the dough in half and roll into two 1 1/2 inch diameter logs. Wrap in plastic wrap and chill in the freezer for at least one hour until firm. Preheat oven to 375 degrees. Slice the cookies until 1/4 inch slices and bake until cookies are slightly golden (15-18 min.) Cool cookies completely. Spread with Just Jan’s Apricot...
Pumpkin Mousse with Toffee Crunch and Pom-Raspberry Sauce (Recipe adapted from “She Paused for Thought” by Cathy Arkle) Ingredients: Mousse: 1 3/4 c. chilled heavy whipping cream 3/4 c. sugar 5 large egg yolks 1 1/4 c. canned pumpkin 2 Tbsp. dark rum 1 1/2 tsp vanill extract 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp salt 1/8 tsp all spice Toffee Crunch 1 c. butter 1 c. suger 1/2 c. chopped nuts of your choice (we used walnuts) Pomegrante Raspberry “Sauce” 1/2 jar Just Jan’s Pomegranate Spread 1/2 jar Just Jan’s Seedless Raspberry Spread Directions: Mousse Whisk 3/4 c. whipping cream, sugar and egg yolks in a heavy bottom medium sized sauce pan. Stir...
Just Jan’s Meyer Lemon Tart Ingredients: 6 Tbsp. of softened butter 1/4 c. sugar 2 egg yolks 1 1/2 c. all purpose flour 1 tsp. salt 1 Tbsp. chopped fresh rosemary zest of one lemon Stir together butter and sugar. After well combined, add the 2 egg yolks Add the chopped rosemary and lemon zest to the flour/salt mixture. Add the flour mixture to the bowl containing the sugar/butter/egg and mix together until dry and crumbly. Mixing with your hands is just fine. Divide the dough into 8 wide mouth mason jar lids or make into one large 10 inch tart pan with a removable bottom. Place the filled “tart pans” into the freezer for about 20 minutes. While the dough...
Ricotta Mousse
2 c. good quality ricotta cheese (or make your own, easier than you think)
1/2 c. Just Jan’s Fruit Spread (we used Seedless Raspberry here)
1 c. heavy cream
4 Tbsp. powdered sugar
Blend ricotta in a food processor for about 30 seconds until light and fluffy. Add fruit spread. Pulse until combined. Put ricotta mixture into a large bowl.
In another bowl whip cream and powdered sugar until it forms stiff peaks.
Fold the whipped cream into the ricotta mixture.
Spoon the mousse into serving dishes. Refrigerate for 1 hr. Garnish with fresh berries, or how about some chocolate shavings.
Creme Fraiche Cheesecake with Key Lime Curd (recipe inspired by The Broken Bread) Makes 12 single serving cheesecakes Crust: 1 package + 2 extra graham crackers (2 cups) 1 stick + 1 Tbsp. unsalted butter melted pinch of salt pinch of sugar *1/3 c. of toasted coconut is a nice addition. Just substitute the coconut for the extra 2 graham crackers. Finely grind the crackers in a food processor or simple crush them with a rolling pin with a plastic bag. Combine the crackers, melted butter, salt and sugar in a bowl. Mix well. If the mixture is too dry add more butter. Here’s the super cool tip. (thanks The Broken Bread) Cut strips of parchment paper and place them in the...