Cooking Ideas

Pat encourages his customers to spice up their everyday meals with his homemade preserves.

  • Nothing goes better on toast in the morning than his jam.
  • Adding some pepper jelly to your scrambled eggs or stir fry is a surprising twist to an everyday meal.

Pat has lots of ideas on how you can incorporate his homemade preserves into your cooking.  He encourages you to contact him if you need some help coming up with unique and delicious ways to use his homemade preserves.

If you have any cooking questions, do not hesitate to contact Pat here below or directly by e-mail at patspreserves@gmail.com.

Pat welcomes all of the following:

  • Your comments,
  • Your requests for any cooking tips, or
  • Your inquiries as to any problems you may encounter in your own kitchen.

 

Here are some recipes to try…

Well folks, this is from one of my customers at the Farmers Market in Halifax and let me tell you, it is quite nice:

Try a piece of Haddock from Evan’s Seafood, sprinkle some Cajun Rub on both sides and pan fry slowly with a bit of butter and olive oil, squeeze some fresh lemon juice while cooking, grill well on both sides then finish in the oven at 350 for 10 more minutes while you prepare your veg or salad to go with it. This will give your fish a fantastic new flavour. I have tried it with Haddock, Salmon and Mahi Mahi and it is good.

SPINACH SALADS WITH SWEET & TANGY PEPPER JELLY DRESSING;

INGREDIENTS; 3 TBSP SWEET & TANGY PEPPER JELLY, 2 TBSP OLIVE OIL, 1/8 TSP SALT, 1/8 TSP DIJON MUSTARD, 2 CUPS BABY SPINACH, 2 OUNCES GOAT CHEESE, SLICED, 2 TBSP CHOPPED WALNUTS

DIRECTIONS; IN A SMALL BOWL, MIX FIRST 4 INGREDIENTS, HEAT IN THE MICROWAVE FOR 30 SECONDS, LET COOL, PLACE SPINACH INTO A BOWL AND TOSS WITH THE DRESSING, ADD CHEESE AND WALNUITS AND ENJOY 🙂

 

 GLAZED SALMON LOIN

4 SALMON LOIN BETWEEN 4 & 6 OZ EACH

1/2 CUP BROWN SUGAR

1 TBSP TARRAGON ( FRESH OR DRY )

1/2 TSP LEMON PEPPER

MIX ALL 3 INGREDIENTS AND SPRINKLE OVER FISH, COVER AND LET SET IN FRIDGE FOR 30 MINUTES MINIMUM, BAKE AT 350 FOR ABOUT 15 TO 18 MINUTES. SERVE WITH BASMATI RICE AND FRESH ASPARAGUS.

SWEET & TANGY PEPPER JELLY IDEAS

1) POUR ON TOP OF TOURTIERE FROM HEPPY’S
2) POUR OVER COOKED PORK, LAMB, CHICKEN
3) USE AS SPREAD OVER SHAVED TURKEY SANDWICH
4) OVER A BLOCK OF CREAM CHEESE
SERVE WITH EITHER CRACKERS OR SLICED BAGUETTE
5) STUFF A CRESCENT DOUGH WITH YOUR FAVOURITE CHEESE, PAT’S SWEET & TANGY PEPPER JELLY AND BAKE
6) POUR OVER SLICED BRIE CHEESE AND BAKE
7) OVER A PEANUT BUTTER SANDWICH
8) INSIDE A CHICKEN QUESADILLA
9) MELT 2 TO 3  TBS IN SMALL MICROWAVE CONTAINER AND USE AS DIPPING SAUCE FOR CHICKEN FINGERS OR COCONUT SHRIMPS

10) TRY OVER ICE CREAM 🙂

11) POUR A TBSP WHILE YOU ARE COOKING A STIR FRY, IT WILL COAT YOUR VEGETABLES AND GIVE THEM A NICE BITE

THESE ARE ONLY A FEW IDEAS, IF YOU WOULD LIKE TO SHARE YOURS WITH ME AND EVERYONE ELSE, PLEASE SEND TO ME AT; PATSPRESERVES@GMAIL.COM OR CIMPLY POST ON THIS WEBSITE. 🙂

THANKS

3 Comments to “Cooking Ideas”

  1. HI Pat!
    Here’s the Almond Cranberry Tart Recipe that I was telling you about. I use your Raspberry Jalapeno Jelly in it… I’ve adapted it from Charlotte Lane Cafe, in Shelburne. Enjoy!!
    See you Saturday,
    Clare.

    Pastry:
    1 2/3 cups all purpose flour
    3 tbsp granulated sugar
    1/2 cup butter, softened
    1 egg, beaten

    Filling:
    1/2 cup less 1 tbsp butter, softened
    1/2 cup granulated sugar
    2 eggs
    1 tbsp lemon zest (I make this pretty chunky)
    3/4 cup ground almonds
    1 tbsp all purpose flour
    1/3 cup Pat’s Raspbery Jalapeno Jelly :)… or more…
    1 cup fresh cranberries
    1/3 cup sliced almonds

    Vanilla ice cream. (or, if you want to be fancy, use rasberry coulis and creme fraiche).

    Pastry: In a large bowl, combine flour and sugar. Add butter and mix with fingertips until mixture resembles fine crumbs. Add egg and work into dough. Form into disc, wrap in plastic wrap and let it rest in the refrierator for 30 mins (if you can be patient enough!).

    Filling: With mixer, cream butter, sugar, and eggs until smooth. Stir in lemon zest. Add ground almonds and flower and mix until well blended.

    On a lightly floured surface, roll out the dough (I actually just press it into a pie pan) until it’s 1/8th of an inch thick. (The recipe suggests a tart mold, but I find the pie crust is aok).

    Preheat oven at 350F. Spread pat’s jam / jelly over the pastry base. Cover the jam with the almond mixture, spreading right to the edge. Sprinkle the fresh cranberries over teh top, pressing lightly into filling. Sprinkle with sliced almonds. Bake for 10 minutes, rotathe pan, lower oven to 325F and bake an additional 40 minutes – until golden and lightly puffed. Cool before removing from pan.

    Enjoy!! 🙂

  2. Pat
    You should give evrybody your recipe for chocolate pudding au chomeur. It was alwas a big hit on the boat.

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