Made with Minnesota grown ingredients, we know whats cookin!!

Recipes

Here are some great quality, local products that we LOVE to pair our savory jams with!

Aunt Else's Æbleskiver

ALL THINGS ÆBLESKIVER

Chocolate Raspberry Pepper
Love Cake

Ingredients:

1 9”x13” Chocolate Cake
1 Jar Lucille’s Kitchen Raspberry Pepper Jam
1 Box Rolled Fondant
Large and Small Nonpareil Candies
Light Corn Syrup

Preparation:

Trim cake to make two 6” squares
Spread Jam on top one of the 6” squares and place other square on top of it.
Dust counter with confectioner’s sugar and roll fondant to a 15”x15” square.
Place cake in the center of fondant and fold to look like a wrapped gift. Use scissors to trim fondant if necessary.
Attach nonpareil candies to cake using corn syrup.

www.lucilleskitchengarden.com

Fresh Cranberry Sauce

Ingredients:

1 cup Sugar
1 cup water
1 (12 oz) fresh cranberries
1 jar Lucille’s Garden Green Pepper Jelly

Preparation:

In heavy saucepan over medium heat mix sugar and water. Stir to dissolve sugar.
Bring to a boil and add cranberries, return to boil, then reduce heat.
Boil gently, stirring occasionally for 10 minutes.
Remove from heat, add Green Pepper Jelly and cool completely.

** In a pinch you can add pepper jelly to a pre-made cranberry sauce.

www.lucilleskitchengarden.com

Zucchini Latkes
with Pepper Jam or Preserve

Ingredients:
1 pound medium zucchini
1 large baking potato (3/4 pound), peeled
1 small onion (4 ounces), peeled
1/2 cup matzo meal
1 large egg, lightly beaten
1 teaspoon fresh lemon juice 1/2 teaspoon freshly ground pepper
3 scallions, green parts only, thinly sliced
Vegetable oil, for frying 1/2 cup sour cream
1 Jar Lucille's Kitchen Garden Pepper Jelly or Preserve
1 1/2 teaspoons salt
3 ounces skinless smoked trout fillet, coarsely chopped (optional)

Preparation:

Halve the zucchini crosswise. Cut the zucchini flesh off the seedy center and coarsely grate it in a food processor.
Coarsely grate the potato and onion. Squeeze dry grated zucchini, potato and onion. Let stand for 2 minutes, then squeeze again. Transfer the vegetable mixture to a large bowl. Add the matzo meal, egg, lemon juice, salt and pepper and stir to combine.
In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the zucchini mixture into the skillet and flatten them with the back of a spoon.
Cook the latkes over moderately high heat until the edges are golden, flip and cook until golden on the bottom. Drain on paper towels.
Arrange the latkes on a platter and top each one with a dollop of sour cream and a teaspoon pepper jam or preserve, smoked trout if using; sprinkle with the scallion greens. Serve warm.

www.lucilleskitchengarden.com

Garlic, Brie & Raspberry Pepper

Appetizer

Ingredients:

· 3 Large Heads of Garlic

· 1 Tbs. Olive Oil

· ¼ lb Brie

· ½ Cup Lucille’s Kitchen Garden Raspberry Pepper Jam

· 1 Baguette

Preparation:

· Preheat oven to 400 degrees

· Peel flaky outer layer off of garlic heads keeping heads intact. Cut top ¼ inch off of top of garlic head, drizzle with olive oil, sprinkle with salt and pepper, wrap in tin foil and roast for 40 minutes.

· Take Garlic out of oven and shut off heat.

· Put Brie on plate and soften in oven for a few minutes.

· Squeeze unwrapped garlic heads into a bowl, mix with Raspberry Pepper Jam and spread on top of softened Brie.

· Serve with Baguette

www.lucilleskitchengarden.com