For the dough: 1 egg 1 cup + 1 Tbsp. All purpose flour 1 tsp. kosher salt ¼ lb. (one stick) Cold butter, cut into small pieces 2-3 Tbsp. ice cold water Place all the ingredients in a food processor and pulse until it looks like a crumbly mixture. Add 1 tablespoon of water at a time and continue to blend until the mixture comes together. Form a disc and wrap in plastic wrap and refrigerate for 30 - 60 minutes. For the Apricot Pepper filling: 5 medium Vidalia onions, thinly sliced 2 Tbsp. butter ½ tsp. Kosher salt Just Jan’s Apricot Pepper Spread 1/2 cup goat cheese (or feta) Preheat the oven to 375 degrees. In the bottom of...
 For the dough: 1 egg 1 cup + 1 Tbsp. All purpose flour 1 tsp. kosher salt ¼ lb. (one stick) Cold butter, cut into small pieces 2-3 Tbsp. ice cold water Place all the ingredients in a food processor and pulse until it looks like a crumbly mixture. Add 1 tablespoon at a time and continue to blend until the mixture comes together. Form a disc and wrap in plastic wrap and refrigerate for 30 - 60 minutes. 5 medium vidaila onions, thinly sliced 2 Tbsp. butter ½ tsp. Kosher salt Thyme sprigs Just Jan’s Kadota Fig Spread 1/2 cup Gruyere cheese, grated Preheat the oven to 375 degrees. In the bottom of a large heavy pan or...
Lemon Curd Ice Cream Makes about 5 cups Ingredients: -1 cup whole milk -6 tbsp white sugar -Pinch of salt -2 tbsp vanilla extract -2 cups heavy whipping cream -2/3 cup Just Jan's Meyer Lemon Curd Directions: 1. In a medium bowl, use a mixer on low speed or a whisk to combine the milk, sugar, and salt until the sugar is dissolved. 2. Stir in the heavy cream and vanilla. Cover and refrigerate for 1-2 hours or overnight. 3. Churn according to your ice cream maker's instructions. 4. Scoop half of the ice cream into a freezer-safe container. Dollop half the lemon curd over the top and fold in with a spatula. Repeat with remaining ice cream and lemon...
  Tender, flavorful chicken meatballs tossed in a sweet, spicy, and sticky orange sauce, with a side of roasted broccoli. Meatballs: -1 lb ground chicken -1 egg -1/2 cup panko or almond flour -4 garlic cloves, minced or grated -1 tbsp fresh ginger, grated -2 green onions, finely chopped -1 tbsp soy sauce -1 tbsp Just Jan’s Tangerine Sriracha -Black pepper, to taste Broccoli: -1 head broccoli, cut into florets -1-2 tbsp olive oil -Salt, pepper, garlic powder to taste Sauce: -2 tbsp Just Jan’s Tangerine Sriracha (more if you like it spicier) -3 tbsp soy sauce -3 tbsp rice vinegar -3 tbsp honey -1 tsp fresh ginger, grated -2 cloves garlic, minced -1/2 cup orange juice -Zest from...
Viennese Cookies with marmalade (adapted from Beverly Stirrat British Columbia) Ingredients: 1 stick + 2 Tbsp unsalted butter (room temperature) 2.5 oz granulated sugar 1 ⅛ cup all purpose flour (9.5 ounces) ¾ oz almond flour* ½ - ¾ cup Just Jan’s Tangerine Marmalade 1 cup dark chocolate chips 1 Tbsp. coconut oil *grind whole almonds if you have them - it makes all the difference. In a large bowl, cream together sugar and butter until light. Add the flour and ground almonds until mixed well and the dough comes together. You may need to add a little melted butter if the dough is too dry and won’t take shape. Cover and chill for at least 1 hour. Preheat the...
