Posts Tagged ‘Recipe’

28 January 2015 by megan@spoon

Football Fiesta

What makes a good Super Bowl Sunday? For those without their team represented in the game, they put stock in clever advertisements and a smorgasbord of food. In honor of the event taking up temporary residence in Arizona, we’ve compiled a selection of southwest-inspired dishes that will spice up your party.

No Super Bowl get-together is complete without a cheese dip, more specifically, our Spicy Pimento Cheese. Decadently creamy with a little kick that keeps you honest, this spread will be gobbled up before the field clears for the halftime show.


Finger food is a staple among game day platters, and our Black Bean Nachos with Three Salsas fill that spot with gusto. The trio of salsas dance together for the perfect combination of sweet and spicy topping. A major advantage of this recipe is the leftover salsas- they can be incorporated to another dish, like our tacos, or served in a bowl alongside chips for easy snacking.

2014 SPring catalog

It’s the host’s choice for what tacos of ours you’d like to serve, but we recommend the Steak Tacos with Dried Chile Salsa (bottom) or the Chicken Tacos with Roasted Tomatillo Salsa (top). These tacos are like two sides of the same coin, savory and comforting- the steak tacos offer a nice smoky and hearty flavor, while the chicken tacos are tangy and light.

Whether you’ve fired up the grill at your tailgate in Glendale, or are braving the winter elements in your northern back yard, these Chili Jam Chicken Skewers are worth every minute you watch them sizzle. Our Chili Jam is used as a marinade in this recipe, and does it ever fill the kabobs with flavor, leaving each bite of chicken extra juicy.

summer winter shoot

With a protein heavy lineup, it’s nice to include some veggies for the herbivores in the crowd. Our Sautéed Vegetables with Chili Jam are bold in color and taste; with a tinge of spice and a whole lot of green this dish is totally guilt free!

2014 SPring catalog

While it’s not quintessential Southwest cuisine, something just doesn’t feel right about having a football viewing party without wings; wings are the yin to game day’s yang. Our Apricot Hot Wings are sweet, savory, finger-licking good and definitely in the lineup for Sunday. Wash these puppies down with a cold beer and you’ll be in hog heaven.


28 December 2010 by megan@spoon

Fruit & Spice Holiday Cocktails

A few weeks ago, we shared a scene from our R&D kitchen and promised that cocktail recipes were coming soon.  Chris, our Culinary Director, is fond of a French ginger liqueur called Domaine de Canton, and we’d been experimenting with that in anticipation of holiday merriment.

We started with our luscious Ginger Pear Butter, mixed with Canton and a bit of white rum for an elegant gingery cocktail enhanced by the delicate sweetness of Leelanau Bartlett Pears.

But we didn’t want to leave you with just one delicious cocktail and a nearly full bottle of Canton, so we kept experimenting.  We muddled a few spoonfuls of our brandied Winter Compote with bourbon and the ginger liqueur, then strained the heady mixture into a martini glass.  The resulting cocktail is sweet and spiced and delightfully fruity, with the warm caramel notes of bourbon and a gentle kick of ginger.

Of course, champagne is often the drink of choice on New Year’s Eve, and its light effervescence melds beautifully with the ginger spice of Domaine de Canton and the intense sweet-tartness of our Red Raspberry Butter.

Any one of these fruit and spice cocktails would make a deliciously sophisticated and particularly pretty addition to your New Year’s celebration.  Or, better yet, try all three and let us know which is your favorite.  Cheers!

Ginger Pear Cocktail
printable recipe

2 ounce American Spoon® Ginger Pear Butter Add to Cart
2.5 ounces Domaine de Canton ginger liqueur
3.5 ounces white rum

Combine ingredients in cocktail shaker with ice and shake vigorously.  Strain through mesh kitchen strainer into martini glass. Serve up.

Gingered Winter Cocktail
printable recipe

3 ounces American Spoon® Winter Compote Add to Cart
3 ounces Domaine de Canton ginger liqueur
2 ounces Bourbon

Place Winter Compote in bottom of cocktail shaker and muddle until whole fruit pieces are roughly broken.  Add Canton and bourbon with ice and shake vigorously.  Strain cocktail through mesh kitchen strainer into martini glass.  Serve up.

Gingered Raspberry Sparkler
printable recipe

1 ounce American Spoon® Red Raspberry Butter Add to Cart
4 ounces Domaine de Canton ginger liqueur
6 ounces chilled sparkling wine

Combine Red Raspberry Butter and Canton into cocktail mixer with ice and shake vigorously.  Strain liqueur through mesh kitchen strainer and split between two champagne flutes.  Top each glass with three ounces of sparkling wine.

13 December 2010 by megan@spoon

Linzer Cookies

Since ancient times, humans have marked special occasions with sweet baked goods, and the modern-day Christmas cookie dates back nine centuries to Medieval Europe, when western cooks began to spice their cakes with the newly discovered flavors of the East.  I’m not sure why we do this, but we do.  For ordinary occasions, we make solid, dependable, everyday cookies like chocolate chip or oatmeal raisin, but special occasions call for special cookies — cookies scented with cinnamon or ginger or citrus, cookies flecked with almond meal or filled with fruit, cookies cut or pressed into pretty holiday shapes — the kind of cookies we make because they’re special.

These Linzer cookies are exactly that sort of cookie.  I can’t tell you that they’re easy because they’re not, but they’re beautiful and delicious and well worth the effort.  The buttery almond dough bakes up tender and golden, yielding a sandy, nutty cookie with just a whisper of cinnamon.

Of course, what makes this special cookie so special is its festive jam filling.  Raspberry jam is traditional for both Linzer cookies and the Linzertorte from which they’re derived, but I used our new Cherry Raspberry Preserves for their irresistible sweet-tartness.

A dusting of powdered sugar cloaks these beauties in a soft sweetness, and the delicate, buttery crumb gives way to an intensely fruity filling for a delectable little cookie that’s every bit as special as the season it celebrates.

Linzer Cookies
(printable recipe)

1 cup almonds
1/8 tsp cinnamon
1/8 tsp salt
1 cup (2 sticks) unsalted butter, softened
2/3 cup sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1 jar American Spoon® Cherry Raspberry Preserves Add to Cart
or any flavor American Spoon® preserves
confectioners’ sugar

Place the almonds, cinnamon, and 1 Tbsp. of the sugar in the work bowl of a food processor and process until the nuts are finely ground.  Set aside.

Cream butter and sugar until light and fluffy. Add vanilla and egg and mix until combined.  Beat in ground almond mixture.  Mix in flour, 1/2 cup at a time. Divide dough in half and shape into disks. Wrap in plastic and refrigerate for at least two hours.

Preheat oven to 325°F.

Remove one disk of dough from refrigerator and roll dough out to 1/8″ thickness between two sheets of plastic wrap.  (The high butter content of this dough makes it somewhat difficult to roll out; rolling it between plastic eliminates the need for additional flour and prevents the dough from sticking.) Using a round fluted cookie cutter (1″ – 2″ diameter), cut as many cookies as possible. Roll out remaining dough and cut an equal number of round cookies, but in these, cut a small hole, or use a small shaped cookie cutter to cut out a shape.  Re-roll scraps and repeat.  Transfer cookies to parchment-lined baking sheets and refrigerate for 20 minutes.

Bake cookies until pale golden, 8-10 minutes.  The edges of the cookies should be just barely beginning to brown.  Cool on rack for 20 minutes.

Dust cutout cookies with confectioners’ sugar.  Spread uncut cookies with about 1 tsp of preserves; place a cutout cookie on top to form a sandwich. Spoon an extra dab of preserves in the hole of each cutout, if desired.

Makes about 3 dozen cookies.

17 November 2010 by megan@spoon

Wordless Wednesday: Turkey Day Canapés

make these for Thanksgiving →

20 October 2010 by megan@spoon

Wordless Wednesday: Elderberry & Lemon Tart, Anyone?

get the recipe →