Tag Archives: recipes

We had another great day at Williams Sonoma this past Saturday. Erica and her crew, as well as the customers are total foodies, which makes sharing our spreads a pleasure.

Once again, we made our turkey, havarti, and spicy strawberry Paninis. These were a big hit last time and we love them, as well.  Also, we're trying to highlight ways jam can be used with savory foods—there are so many possibilities!   I also admit to loving the Breville Panini maker at Williams Sonoma and wanting to use it again (I promised Erica I wouldn’t hide it in my bag when we left).

But, if you’re like me and you don’t have a Panini maker at home, two frying pans work just fine or any non-stick surface to weigh down the sandwich.  Also, if you don’t want the turkey (or ham), jettison it and make a “grown-up” grilled cheese with your favorite cheese and lots of spicy strawberry spread. Or, if you’re gluten-free, substitute a corn tortilla and make a “grown-up” quesadilla.

OK, let’s talk about dessert.  We made two.

Middle Fork Farm at Williams Sonoma

We made strawberry lavender ice cream with dark chocolate chunks—yum! For this we used the sweet cream base #2 recipe from Ben and Jerry’s Homemade Ice Cream & Dessert Book and added a jar of strawberry lavender spread and a bar of 72% dark chocolate roughly chopped. At home, I would also add nuts (walnut or pecan) to this and maybe put fresh fruit or hot fudge on top. Or, just eat it plain right from the ice cream canister.

For our 2nd dessert, we served chocolate thumbprint cookies with strawberry vanilla spread. If you like chocolate and fruit, these are for you. Any of your flavors would make a delicious filling with the possible exception of spicy strawberry. We adapted the cookie recipe from Pinch of Yum.

Chocolate Thumbprint Cookies with Strawberry Spread

  1. Chocolate Thumbprints with Strawberry VanillaCream 1 c + 2 T softened unsalted butter and ¾ cup sugar.  Add 1/3 c cocoa (we used King Arthur Double Dutch Dark Cocoa)
  2. In a clean bowl, combine 2 c flour, ½ tsp salt, ½ tsp baking soda, & 1 tsp baking powder
  3. Add flour mixture to butter mixture and combine
  4. Roll into small balls. Make a thumbprint and fill with jam (the yield depends on the size ball you make. Ours were pretty small and we got about 40 cookies).
  5. Bake at 3500 for about 9 minutes, depending on your oven and how soft/crisp you want them
  6. Let cool completely. Store in the refrigerator.

As you can tell, it was a tasty event!

In September, we'll be back at  Williams Sonoma and plan to share some new fall recipes. If you’re in the area, I hope you'll join us!  In the meantime, we're always looking for delicious new recipes that use our spreads so,  please share them with us and we'll post them.

Our friend, Pat, has a passion for many things —playing great music (see Local Vocals), selling real estate (he spent 4 years searching with us), and cooking delicious food for friends. After tasting our Spicy Strawberry Spread, he was eager to “play” with it.  A few evenings later, he showed up with a late night treat -- Spicy Strawberry BBQ Chicken.

Sara was eager to try it out (and take photos for this post) but had limited time.  She skipped the marinade and roasted it in the the oven.  Her family reported that it was  "delicious.”

Thanks, Pat! Thanks, Sara!

The timing couldn't be better because whether you grill it or roast it,  Spicy Strawberry BBQ Chicken is perfect for Father's Day!

So, here’s Spicy Strawberry BBQ Chicken 2-ways using Pat’s recipe with a slight modification from Sara.

Spicy Strawberry Sauce

thumb_IMG_7139_1024Combine the following ingredients:

1 jar Middle Fork Farm Spicy Strawberry

¼ c. Ketchup

¼ c. Canola oil

1 garlic clove crushed (added by Sara)

Salt and pepper

Grilled BBQ Chicken

Directions:

  1. Marinade thighs in Italian dressing and garlic cloves for 1-2 hours
  2. Sear chicken skin-side down
  3. Flip chicken and cook bone side down (Pat says the bone will radiate the heat to the meat)
  4. When 80% cooked, brush BBQ sauce on skin side
  5. Serve with extra sauce

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 Oven roasted BBQ Chicken

Directions:

  1. Cover top of chicken with Spicy Strawberry BBQ sauce
  2. Bake covered for 1 hour at 3500
  3. Remove foil and put under the broiler for 10 minutes
  4. Top with red pepper flakes
  5. Serve with extra sauce

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If you've been "playing" with our strawberry spreads, let us know what you created. ...continue reading

It snowed—hooray! I know not everyone shares my excitement, and I wouldn’t want to be living in Boston with 95” of snow, but it’s really beautiful! First thing in the morning it’s so pristine and quiet.   It just seems like for those few minutes, the world is a calm and peaceful place and I love it (so do Snickers and Doodle)!

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The strawberry rows and vineyard looked lovely covered in snow for one last sleep before spring. They are both in a dormant state so the snow will not be harmful.

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Rick, however,  was planning to start pruning vines this week but looks like he'll have to delay a bit.

 

The kids weren’t too sure what to make of the strange white stuff on the ground and the does weren’t leading the way. They all came out of the barn to soak up the sun but only a couple brave kids ventured out to investigate.

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So, this blog isn’t really about snow but it had to be mentioned. It’s about the Valentine Wine Tasting/Strawberry Spread Sampling event last Friday at the Jefferson Pharmacy . We visited with neighbors, including Leslie and George from Thistle Gate Winery and made some new friends.

Sara, Beth, and I had a lot of fun preparing and sharing a couple of new Middle Fork Farm strawberry spread recipes.   We served our old favorite, a melted Brie with Strawberry-Balsamic Spread, and introduced two new dessert recipes: mini no-cook cheesecakes topped with Strawberry-Lavender Spread, and mini “pop-tarts” filled with Strawberry-Vanilla Spread.

Both are simple yet scrumptious recipes. Of course, the strawberry spread flavors can be switched around depending on your favorite or what you have on-hand.

No-Cook Mini Cheesecakes with Strawberry Topping
Makes 30

Ingredients:
4 oz. cream cheese, softened FullSizeRender
½ c. sour cream
2 tbsp. sugar
1 tsp. vanilla
Middle Fork Farm Strawberry-Lavender Spread
2 packages mini phyllo dough crusts (you can use directly from the freezer or crisp them in the oven at 350 ˚F for 3-4 minutes. Cool before filling.)

Directions: 

  1. Beat cream cheese, sour cream, sugar, and vanilla in a small bowl; refrigerate 30 minutes.
  2. Spoon cream cheese mixture into phyllo cups.
  3. Add 1 tsp. Middle Fork Farm Strawberry-Lavender Spread to each cup.
  4. Enjoy!

The pop-tarts were really Sara and Beth’s creation, kid-tested by Sara’s daughters, Laura and Maya. Their idea was to come up with something easy for an after school snack. We made a mini size for sampling purposes but they could be made any size depending on how you cut the dough.

Mini “Pop-Tarts” with Strawberry Filling

Ingredients:
1 package refrigerated pie crusts, brought to room temperature IMG_8856
Middle Fork Farm Strawberry-Vanilla Spread
Sprinkles (PINK was preferred by the 6 and 9-year old set)
Powdered Sugar Glaze (whisk together 1/2 c. powdered sugar and 1-1/2 tsp. milk)

Directions:

  1. Roll each pie crust to 1/8 in. thin on a lightly floured surface.
  2. Cut the crust into rectangles, approximately 3in. x 1in.
  3. Place a small spoonful (about 1/4 tsp.) of Strawberry-Vanilla Spread on the bottom half of each rectangle.
  4. With your finger, wet the outside edge of each rectangle and fold in half, pressing edges together and sealing the spread inside.
  5. Bake at 375 ˚F for 10 minutes.
  6. Before they cool, drizzle your powdered sugar glaze over each piece and immediately sprinkle with your favorite (PINK) sprinkles!

Let us know if you like our strawberry spread desserts  and send us your dessert ideas to share.