Recipes — time:45 min RSS

This recipe was inspired by my love of tea and my love of pound cake. I wanted to highlight the lemon curd and show it's versatility. Though it may be great classically spread on a fresh scone, it also has the power to enhance when baked into other goods as well. Whip this cake up on the weekend for an easy and sweet week of breakfasts (and desserts).    For the cake: 3/4 cup milk 4 Earl Grey teabags 1/2 cup unsalted butter, melted and cooled to room temperature (if using salted butter, omit the salt later) 3/4 cup sugar 2 Tablespoons honey 2 eggs 1 3/4 cups all purpose flour 1/4 tsp salt 1 tsp baking powder zest of...

    Ribs with Fig Bourbon BBQ sauce This recipe was inspired by and adapted from a recipe for ribs by Matty Matheson. 2 lbs St.Louis style Spare Pork Spare Ribs1/2 a jar of Just Jan's Kadota Fig Spread1/2 of a white onion chopped1 and 1/2 cup of bourbon1 cup of water1/4 cup molasses3 tbsp Apple Cider Vinegar3 tbsp Smoked Paprika3 tbsp granulated garlic1 teaspoon black pepper1/4 cup brown sugar1/2 teaspoon cayenne pepper1 tbsp Worchestershire sauce2 tbsp onion powder4 tbsp canola oil, or vegetable oil Ribs This is an easy method for cooking ribs. Instead of baking them or smoking them boil them. You want to cut the ribs into manageable pieces and put them in a pot with well...

As important as a moist turkey is on Thanksgiving, a good dessert is just as important.  Traditionally we associate Thanksgiving with some sort of pie, whether it's pumpkin or apple, or some other type of fruit. Initially we had the thought to do a Sweet Potato Pie with Tangerine, but then we thought lets do a Sweet Potato Cheesecake.  This Sweet Potato Cheesecake is light and delicious, the tangerine is a perfect compliment to the Sweet Potato, and did I mention it has Grand Marnier too!!   Sweet Potato Cheesecake with Tangerine Marmalade and Grand Marnier 2 large Sweet Potatoes 1/2 stick of unsalted butter 1 teaspoon vanilla extract 1/2 teaspoon nutmeg 3/4 teaspoon cinnamon 4 oz Grand Marnier 1/2...

For me Fall is the colors of the changing leaves, it’s the crispness in the air, and flavors that seem to warm you from the inside.  When Sur La Table approached me about making a pumpkin butter, I was excited to be trying something new.  I had never made a pumpkin butter before, but I knew what I wanted the flavor to evoke; Fall.  Pumpkin is a Fall staple, from pies to bread to coffee, Pumpkin is everywhere.  With that in mind we decided to look for ways to use our Pumpkin Butter that may not seem so obvious. Since I started Just Jan’s I’ve always touted the uses of our spreads as going beyond the ordinary, my Pumpkin Butter...

Grilled Shrimp with Muscadine Grape Glaze (Adapted from Andrew Zimmern’s Kitchen Adventures on Food and Wine) Grilled Shrimp with Muscadine Grape Serrano Glaze 3 Tbsp. hot  sauce (Louisiana style, like Crystal or Red Rooster) 3 Tbsp. vegetable oil, plus a bit more for grilling 3 Tbsp. fresh thyme 2 Tbsp fresh flat leaf Italian parsley 2 lbs. large shrimp – peeled, deveined, butterflied, tails left on 1/4 lb.  prosciutto salt 3/4 c. Just Jan’s Muscadine Grape Spread 1 serrano chili minced (or sliced) In a bowl combine the hot sauce, vegetable oil, thyme and parsley.  Add the shrimp and toss to coat.  Cover with plastic wrap.  Refrigerate for 4 hrs. (We didn’t take this time.  The dish still turned out...