Jam is not just for breaksfast.
Here is a list of recipes to try with our Gourmet Jams
Alex, the creator of this wonderful Shrimp Appetizer
Note: The portions are to taste, cooks very quickly, stir constantly.
1/2 pound of uncooked shrimp (cleaned and deveined)
1 T. butter
white wine (Pino Grigio or favorite non-dry)
Clear Creek Orchard Peach-Mango Habanero
Heat skillet over medium heat. Add butter, garlic, shrimp, dash of salt and pepper, shot of white wine, spread a little Clear Creek Orchard Peach-Mango Habanero, continously stirring the entire time.
Prairie Breeze Cheddar with Clear Creek Orchard Apple Butter and Apples
CJ and Kari Bienert, owners of The Cheese Shop of Des Moines, make it their mission to discover amazing cheese pairings, especially with local, seasonal finds.
Spread toasted bread slices with apple butter (they recommend Clear Creek Orchard Apple Butter from Collins, Iowa). Top each with a thin slice of Milton Creamery “Prairie Breeze” Cheddar and garnish with local pink lady apple slices and snipped fresh chives. If making ahead, dip the apple slices in lemon juice before assembling to keep them from turning brown. CJ serves these with glasses of Sutliff cider, made in Lisbon, Iowa.
Clear Creek Orchard Peach-Mango Habanero Iowa Chops
4 3/4 Inch Iowa Pork Chops
1 tsp Salt
1/2 tsp Pepper
1 C. Peach-Mango Habanero
Season to taste Pork Chops. Spread Clear Creek Orchard Peach-Mango Habanero on Chops. Grill until preferred temperature. Lightly pink to well done.
In a Jam Holiday Cake
Preheat oven to 350 degrees. Sift flour, salt and spices together. Cream sugar and butter. Add eggs and blend well. Gradually add flour mixture to creamed mixture.
1 1/4 C. cake flour
1/4 tsp. sat
1 tsp. cinnamon
1 tsp. allspice
3/4 C. sugar
1/2 C. butter
1/2 tsp. baking soda
1/4 C. buttermilk
1 C. Clear Creek Orchard Seedless Blackberry Jam
1/2 C. chopped pecans
1/4 C. powdered sugar
Dissolve soda in buttermilk. Stir into batter. Fold in jam and nuts. Pour batter into greased and floured loaf pan.
Bake at 350 degrees for 1 hour and 10 minutes, or until done. Dust with powdered sugar. Serves 8 to 10
Fresh Strawberry Bars
The rich peanut butter base can be made ahead and frozen. For individual servings, cut the base in portions and freeze. Pull a portion from the freezer, thaw and top with Clear Creek Orchard Strawberry Jam and berries for a last-minute dessert.
3/4 C. butter, softened
3/4 C. peanut butter
1 C. packed brown sugar
2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
2 1/4 C. all purpose flour
1/2 C. Clear Creek Orchard Strawberry Jam
4 C. small whole strawberries halved or quartered
1. Heat oven to 350 degrees. Line 13x9x2-inch baking pan with foil, extending foil beyond edges. Set Aside.
2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.
3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.
4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve and once or refrigerate up to 6 hours. Makes 24 Bars.
Jam Jam Cookies
2 C. butter
1 C. sugar
4 Egg yolks
2 tsp grated lemon peel
2 tsp vanilla
1/2 tsp salt
5 1/2 C. Flour
1 C. Clear Creek Orchard Red Raspberry Jam
1 C. powerded sugar
1/4 C. Lemon Juice
Cream butter and sugar in a large bowl until light and fluffy. Add egg yolks one at a time, beating well after each yolk. Add lemon rind, vanilla and salt. Blend in 4 C. of the flour, one cup at a time. Transfer dough to a lightly floured board and need in the remaining flour. Wrap the dough in a plastic wrap or wax paper and chill for 1 hour.
Preheat oven to 375 degrees. Roll dough to 1/4 " thickness and cut with 2" round cookie cutter. Bake on ungreased cookie sheet at 375 degrees until lightly brown, about 12 minutes. Cool on wire rack. Spread the bottom 1/2 of the cookie with Clear Creek Orchard Red Raspberry Jam top with remaining half of cookies. Mix powdered sugar and lemon juiice together until smooth. Use to ice the cookies. Makes about 3 1/2 dozen.
Jam Thumbprint Cookies
3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Clear Creek Orchard Red Raspberry and/or Apricot Jam
Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Chili-Spiced Pork Tenderloin with Caramelized Blackberry Sauce
Preheat Egg or Smoker to 400 degrees. Brush each tenderloin with olive oil and season with the chili powder, salt, and pepper. Set aside.
2 (1 pound) pork tenderloins, trimmed
1 Tbs chili powder
Kosher salt and freshly ground black pepper
1/2 C granulated sugar
1/2 C. Balsamic vinegar
1 1/4 C. Clear Creek Orchard Marion Blackberry Jam
1/2 C. chicken stock
2 Tbls unsalted butter
Add the sugar to a small saucepan on the stovetop and cook over medium heat until the sugar is melted and caramelized. Add the vinegar, jam, and chicken stock and whisk together. Cover and simmer for 15 minutes, or until the sauce is heated through and the flavors have combined. Remove the saucepan from the heat, add the butter, and stir well. Season with salt and pepper. Set aside.
Place the pork on the Grid and close the lid of the EGG or smoker. Cook for 5 minutes on eash side. Turning the meat occasionally, cook until the instant read thermometer registers 145 degrees or the desired doneness. Transfer the pork to a rimmed sheet pan and let rest for 5 minutes.
Slice the pork and serve with the blackberry sauce.
Makes: 4 Servings Prep: 10 Minutes Cook: 30 Minutes Bake: at 400 degrees for 25 minutes
1/2 C. Clear Creek Orchard Apricot Jam
2 Tbls. ketchup
1 Tbls Dijon Mustard
1/2 tsp. ground ginger
4 boneless, skinless chicken breasts (6 oz each)
1/4 C. toasted hazelnuts chopped
1 box ( 6 ounces) long grain rice mix
1 Tbls olive oil
Garnish with Parsley
1. Heat oven to 400 degrees. Spray a baking dish with nonstick cooking spray.
2. Whisk together the Apricot Jam, ketchup, mustard and ginger. Reserve 1/4 C. of the mixture.
3. Place chicken in the prepared baking dish and spread the remaining Apricot mixture over the top. Bake at 400 degrees for 20 to 25 minutes or until internal temp reaches 160 degrees on an instant-read thermometer.
4. Make rice following package directions, using the olive oil.
5. To serve, sprinkle the hazelnuts over the chicken breasts and stir the reserved Apricot mixture into the cooked rice.