Combine all ingredients in an empty jam jar and shake vigorously until well-blended.

1 whole boneless pork belly, 12-15 pounds
2 tablespoons whole black peppercorns
3 tablespoons whole fennel seed
2 bunches green onions
1 bulb fennel
1 tablespoon crushed red pepper
1 jar American Spoon® Sour Cherry Mustard Add to Cart
kosher salt and olive oil as needed

Toast peppercorns and fennel seed in a sauté pan for about two minutes. Roughly crush in a spice grinder. Chop green onions and fennel bulb. Place a few tablespoons of oil in the sauté pan and add fennel and onion. Cook over medium-high heat until soft, about ten minutes. Add crushed spices, crushed red pepper and cherry mustard. Sauté for an additonal minute. Remove from heat and cool.

While aromatics are cooling, place pork belly skin-side down. Score the flesh diagonnaly with cuts about one in apart and 1/2″ deep. Rotate the belly and repeat to create a diamond pattern.

Season the pork with salt and rub the aromatic mixture into the scored belly, then roll the belly into a tight log. Tie the roast tightly with kitchen twine, spacing the strings about 1 inch apart.

Preheat the oven to 300°F. Place pork in a large roasting pan and roast, basting with pan drippings every half hour. Continue cooking until a knife can be inserted into pork with very little resistance, about four hours total.

Increase oven temperature to 500°F and cook until skin is crisp and blistered, 20 to 30 minutes longer. Remove from oven and rest for 15 minutes before slicing.

Serve with American Spoon® Sour Cherry Mustard or American Spoon® Whole Seed Mustard as a condiment.

1 whole whitefish (about 4 pounds), scaled, gilled, and gutted
1 jar American Spoon® Dill & Caper Relish Add to Cart
8 ounces fingerling potatoes
2 bulbs fennel
2 bunches small leeks
8 ounces asparagus
2 lemons
1 bunch fresh dill
1 bunch fresh parsley
4 ounces mayonnaise
salt and olive oil as needed

Preheat oven to 425°F. Slice the potatoes in half lengthwise. Remove the stalks from the fennel bulb and reserve; slice each bulb into eight wedges. Discard the dark green tops of leeks, then slice the bottoms in half and rinse well. Slice each lemon into half-inch rounds. Toss vegetables with olive oil to coat, then season with salt. Spread mixture on a foil-lined baking sheet; transfer to oven and roast for 15 minutes.

Meanwhile, slice the asparagus in 1½-inch lengths, discarding woody ends. Toss asparagus with the oil and salt; set aside.

Rinse the fish in cold water, making sure to flush the cavity; pat fish dry with paper towels. Score the outside of the fish with 1/8-inch deep cuts every 2 inches, then season with salt, inside and out; rub all over with olive oil. Fill the cavity with a few tablespoons of Dill & Caper Relish, a few sprigs of each herb, and some lemon slices. Place the reserved fennel stalks on a foil-lined baking sheet and lay the fish on top.

After the vegetables have roasted for 15 minutes, place the fish in the oven and bake for about 20-25 minutes, or until just cooked through, continuing to roast the vegetables as well. With about ten minutes left on the fish, add the asparagus to the other roasted vegetables and continue roasting. This should ensure that everything finishes together.

While the fish roasts, drain the liquid off the remaining Dill & Caper Relish and add the relish to a small bowl. Mix in the mayonnaise to make the tartar sauce. Chop a tablespoon each of the parsley and dill and toss with the roasted vegetables to serve.

Serves 4.

Fig Conserve with Prosciutto and Pleasant Ridge Reserve

Pleasant Ridge Reserve is an award-winning cow’s milk cheese made by Uplands Cheese Company in Dodgeville, Wisconsin. It’s a hard, aged cheese inspired by the Alpine cheeses of France and Switzerland, and it’s widely available in specialty markets and cheese shops. If you can’t locate Pleasant Ridge Reserve, aged gruyere or parmesan are both good substitutes.

1 loaf ciabatta bread
½ pound prosciutto ham, sliced paper thin
1 pound Pleasant Ridge Reserve, thinly shaven with a vegetable peeler
1 jar American Spoon Fig Conserve Add to Cart
4 ounces arugula, watercress or mizuna
extra virgin olive oil and salt to taste

Preheat oven to 375 ̊F.  While the oven warms, cut the ciabatta in ½ inch thick slices. Spread the slices out on a cookie sheet, brush with olive oil and season with a pinch of salt. Bake until crispy and golden brown, about 15-20 minutes. Remove toast from oven and let cool.

To assemble, smear a thin layer of fig conserve onto each slice of toasted ciabatta to anchor all the toppings. Drape a slice of the prosciutto over jam, letting the ham fall onto itself so you have a platform for the other toppings. Tuck four or five pieces of cheese into the folds of the prosciutto. Top with a few more dollops of the fig conserve, about a teaspoon or two. Toss the arugula in a bowl with a little extra virgin olive oil and salt, then scatter the greens over everything.

Sour Cherry Preserves with Poached Chicken and Zingerman’s Manchester

Manchester is a buttery double cream cow’s milk cheese made by Zingerman’s Creamery in Ann Arbor, Michigan. It’s a luscious, creamy mold-ripened cheese available in many Midwestern specialty shops. You may substitute any other double or triple cream mold-ripened cheeses, like brie or Camembert.

1 loaf multi-seed bread
5 chicken leg and thigh pieces
2 8-ounce wheels Zingerman’s Manchester cheese, cut into wedges
1 jar American Spoon Sour Cherry Preserves Add to Cart
¼ cup tarragon leaves
extra virgin olive oil and salt to taste

Season chicken with salt. Heat a wide pot over medium-high heat and add enough just oil to cover the bottom of the pot. When the oil starts to shimmer, place chicken pieces in pot skin side down and cook until skin is deep brown. Brown chicken in batches if needed; do not overcrowd the pot. Once skin side of all pieces is deep brown, add enough water to the pot to cover the chicken. Bring water to a boil and then lower to a steady simmer. Poach until chicken pulls easily from the bone, about 30-40 minutes. Cool chicken in poaching liquid, then pull meat from bones. The chicken can be poached a day ahead.

To assemble, cut the seed bread in ½ inch slices, then cut the slices in half width-wise. Place a few wedges of cheese on each slice of seed bread. Top this with a few pieces of chicken, a teaspoon or two of Sour Cherry Preserves and four or five leaves of tarragon.

Damson Plum Preserves with Dancing Goat Aretha and Hazelnuts

Aretha is a soft, young bloomy-rind goat cheese made by Dancing Goat Creamery in Byron Center, Michigan. It’s rich, creamy and very special, but not yet widely available outside of the Grand Rapids area. Good substitutes are Gruyere, Comté, a young Gouda or any washed-rind cheese, like Tallegio.

1 loaf sourdough baguette
1 12-ounce wheel Dancing Goat Aretha, cut into thin wedges
1 jar American Spoon Damson Plum Preserves Add to Cart
4 ounces whole hazelnuts
4 ounces mizuna, arugula or watercress
extra virgin olive oil and salt to taste

Preheat oven to 350 ̊F. Spread hazelnuts out on a sheet pan and bake until golden and fragrant, about 10-15 minutes.

While the hazelnuts are toasting, slice baguette on a slight bias into ½ inch pieces. Smear each sliceswith a teaspoon or two of Damson Plum Preserves. Top with a slice of cheese and three or four toasted hazelnuts.  Toss the mizuna in a bowl with a little extra virgin olive oil and salt, then scatter the greens over everything.

Leelanau Apricot Preserves with Halpin Dairy Chevre, Salami and Fennel

Chris and Pennie Halpin make delicious fresh chevre at their Land of Goshen creamery in Kaleva, Michigan. This fresh, creamy goat cheese is widely available at farmers’ markets and natural foods co-ops across Northern Michigan. You may substitute any high quality fresh goat cheese.

1 loaf sourdough baguette
1 8-ounce container of Halpin’s Land of Goshen chevre
1 jar American Spoon Leelanau Apricot Preserves Add to Cart
1 artisanal thin salami, sliced paper thin
1 bulb fennel, sliced into thin strips and fronds reserved for garnish
extra virgin olive oil and salt to taste

Slice baguette on a slight bias into ½ inch pieces. Smear each slice with a thin layer of Apricot Preserves to anchor all the toppings. Place a round of salami on one edge of each baguette slice, then place a teaspoon of chevre next to the salami; continue alternating layers of salami and cheese. Top with the sliced fennel, a scattering of fennel fronds, a drizzle of oil and a pinch of salt.

Bartlett Pear Preserves with Roth Käse Buttermilk Blue, Caramelized Onions and Watercress

Buttermilk Blue is a bold, tangy blue cheese made from raw cow’s milk by Roth Käse Cheesemakers in Monroe, Wisconsin. It’s a classic blue cheese available in many specialty shops, but any high quality blue cheese, Saint Agur or Fourme d’Ambert, is a good substitute.

1 loaf pumpernickel bread
1 pound Roth Käse Buttermilk Blue Cheese, crumbled
1 jar American Spoon Bartlett Pear Preserves Add to Cart
8 ounces red pearl onions, cleaned of papery husk and cut in half lengthwise
4 ounces watercress, arugula or mizuna
extra virgin olive oil and salt to taste

Heat a sauté pan over a medium heat and place film the bottom of the pan with oil. When the oil starts to shimmer, place the red pearl onions in pan, cut side down. Cook the onions on their cut side until deeply caramelized, then flip and continue cooking until onions are tender. Remove from pan and let cool.

While the onions are caramelizing, slice the pumpernickel in ½ inch pieces. To assemble, smear a thin layer of Pear Preserves onto each slice to anchor the toppings. Place two or three chunks of Buttermilk Blue on the bread, then tuck two or three caramelized onion halves in with the cheese. Finish with a few more dollops of jam, then toss the watercress in a bowl with a little extra virgin olive oil and salt and scatter the greens over everything.

Red Haven Peach Preserves with S. Serra Cheese Co. Fresh Mozzarella, Basil and Olive Oil

S. Serra Cheese Co. crafts traditional Italian cheeses in Clinton Township, Michigan. This fresh, hand-pulled mozzarella is soaked in whey for a moist, smooth cheese. Any high quality fresh mozzarella packed in whey is a good substitute.

1 package artisanal flatbread
1 12-ounce container S. Serra Cheese Company fresh mozzarella
1 jar American Spoon Red Haven Peach Preserves Add to Cart
¼ cup fresh basil leaves
extra virgin olive oil and salt to taste

Break the flatbread into 1 by 2 inch pieces. Remove mozzarella from whey and pat dry. Pull cheese apart into teaspoon-size pieces and place two or three pieces on each broken flatbread. Dollops Red Haven Peach Preserves by the spoonful into the spaces between the cheese. Garnish with four or five basil leaves, a drizzle of olive oil, and a pinch of salt.

Early Glow Strawberry Preserves with Homemade Ricotta, Pistachios, Honey and Thyme

Homemade ricotta is thick, rich and creamy, but you may substitute any high quality ricotta.

For the Ricotta:

3½ cups whole milk
1½ cups heavy cream
1 tablespoon salt
3 tablespoons fresh lemon juice

To make the ricotta, put the milk, cream, and salt in a medium saucepan and warm over medium heat to 190°F, stirring occasionally to keep milk from scorching. Remove from heat and stir in the lemon juice. Let the pot sit undisturbed for 10 minutes.

Line a colander with a few layers of cheesecloth and place over a large bowl. Pour the curds and whey into colander and let curds strain for one hour. Remove the ricotta from the cheesecloth and refrigerate.

To assemble:

1 loaf rustic Italian bread
1 jar American Spoon Early Glow Strawberry Preserves Add to Cart
4 ounces pistachios
¼ cup fresh thyme leaves
¼ cup honey

While the ricotta strains, heat oven to 375  ̊F. Spread pistachios in an even layer on a baking sheet and  toast until fragrant and light brown, about 15 minutes. Remove pistachios from the oven and cool.

Cut bread in ½ inch slices, and then cut the slices in half width-wise. Top each slice with a few teaspoons of ricotta and two or three dollops of Early Glow Strawberry Preserves. Garnish with a few toasted pistachios, a sprinkle of thyme leaves, and a drizzle of honey.

To Fry:
2 quarts vegetable oil

In a large bowl, beat together the sugar, eggs and butter with ¾ cup of Apple Butter, the maple syrup and buttermilk. Sift the flour, baking powder, salt, and baking soda into the bowl of a stand mixer fitted with the dough hook attachment. On low speed, add the wet ingredients to the flour mixture. Continue mixing until the dough comes together, about one minute.

Remove the dough from the mixer and let rest, covered, on a lightly floured surface for thirty minutes. While the dough rests, place the oil in a deep, heavy-bottomed pot and heat to 375°F. Mix the cinnamon and sugar together in a small bowl and set aside.

After the dough has rested, roll it out evenly to ¾” thickness. Cut the doughnuts out using a doughnut cutter, or use one large and one small circular cookie cutter to achieve similar results. An inverted jar will work in a pinch, too.

When the oil is hot, carefully slide the doughnuts into the hot oil. Fry for about a minute and a half, flipping the doughnuts with a spatula halfway through the cook time. Once they are golden brown on both sides, remove from the oil to a cooling rack, then toss in the cinnamon-sugar while still hot. Serve immediately.

Makes about 12 doughnuts. Best served hot.

For the Meringue

For the Berries
1 pound black berries
½ pound blueberries
½ pound raspberries
½ pound strawberries
4 tablespoons granulated sugar

For the Whipped Cream
1 cup whipping cream
½ cup sour cream

To finish
1 jar of your favorite American Spoon® Preserves

Preheat oven to 275 ̊F. Lightly butter two 9-inch cake pans and line the bottoms with a round of parchment paper. Dust the sides of the pans with powdered sugar, tapping out any excess. In a bowl, toss together superfine sugar, brown sugar and cornstarch.  In a separate bowl, combine vanilla extract and vinegar. Place the egg whites in the bowl of a stand mixer with a whisk attachment and whip on medium speed until soft peaks form. Increase speed to medium-high and add sugar one tablespoon at a time. Once all the sugar is incorporated, continue beating on medium-high for one minute. Add the vinegar and vanilla mixture, then turn to high and whip for 5 minutes, until egg whites are thick and glossy and hold a stiff peak. Divide the meringue into the two prepared cake pans and smooth the tops.

Place the meringues in the oven and bake for about one hour, until the meringues are crisp and dry to the touch. Turn oven off and allow the finished meringues to cool in the oven for an additional hour. Once cooled, run a small knife around the edge of each meringue, then invert the pan and gently turn them out. Carefully peel the parchment from the bottom of the meringues, and then turn right side-up.  The meringues are very delicate and care should be taken removing them from the cake pans, as they may crack and crumble.

While the meringues are baking, hull and quarter the strawberries.  Combine with rest of fruit in a bowl and toss with the sugar.  Allow the berry mixture to macerate at room temperature for at least an hour.

While berries macerate, place the sour cream and the heavy cream in the bowl of a stand mixer and beat with a whisk attachment until cream holds soft peaks. Refrigerate until ready to use.

To finish the dessert, dollop preserves by the spoonful onto the two meringues. Working with one meringue, place half of the whipped sour cream in the middle and spread it carefully to the edges. Top the cream with half of the berry mixture, making sure to spoon the macerated juices on as well. Carefully set the other meringue on the filled meringue and repeat with the cream and berries. Serve immediately.

For the Wings

For the Glaze
1 jar American Spoon® Apricot Hot Sauce Add to Cart

Preheat oven to 375 ̊F. With a paring knife, separate the chicken wings at each of the three joints, discarding wing tips. Place wings in a bowl with olive oil, cumin, onion powder and salt. Mix to distribute the spices evenly. Spread wings on a baking sheet lined with aluminum foil and bake for 20-25 minutes, until wings are a light golden brown.

Remove wings from the oven. Place in a large bowl with the apricot hot sauce and toss to coat. Turn oven down to 300 ̊F. Let the wings marinate in the glaze while the oven cools down, about 10 minutes. Turn the wings and glaze back into the baking pan and bake for 15 minutes, until the glaze is sticky.

For the Crust:

For the Tarts:
2 ½ to 3 pounds of mixed heirloom tomatoes, the more sizes and colors the better
4 ounces chevre (fresh goat cheese)
1 jar American Spoon® Heirloom Tomato Preserves Add to Cart

For the Garnish:
a handful of fresh basil leaves
coarse sea salt
1 to 2 tablespoons of good extra virgin olive oil

Preheat oven to 350 ̊F. Place the flours, butter and parmesan in food processor and pulse until mixture is loose and shaggy. Pulse in the water, the dough will come together and hold its shape when pinched. Turn the dough out into a 9 or 10 inch tart pan and, starting at the center and working out, press the dough into the pan in an even layer. Refrigerate for 15 minutes.

While the tart chills, slice the tomatoes thickly, then lay the slices out on paper towels and salt lightly. This will draw moisture out of the tomatoes and help keep the crust from getting too soggy. 

Remove the chilled tart shell from the refrigerator and prick all over with the tines of a fork, then line with parchment and fill with pie weights. Bake the crust for 10-15 minutes, until lightly golden. Remove from the oven and let cool. Remove the pie weights. Spread the Heirloom Tomato Preserves in an even layer across the tart crust, then drop dollops of goat cheese across the preserves. Layer the cut tomatoes across the top, then return to the oven for an additional 20-25 minutes, until the crust is a deep golden brown and the tomatoes start to shrivel.

Garnish with basil leaves and a sprinkle of sea salt. Drizzle with olive oil and serve tart at room temperature.

Makes 1 9″ to 10″ tart. Serves 4-6.

For the Carne Asada

Place the flank steak in a large, shallow dish. Season both sides of the steak with salt, then pour ½ jar of salsa over meat, covering both sides. Cover and refrigerate 6-8 hours.

For the Pickled Cabbage
½ head red cabbage
2 jalapeño peppers
1 tablespoon salt
1 cup distilled white vinegar
1 teaspoon toasted whole cumin seeds

Core cabbage and slice very thin. Slice jalapeno into thin rounds, then toss in a bowl with salt and cabbage. Set cabbage mixture aside for 30-45 minutes, and then squeeze out all the liquid that has drained off the vegetables. Add the cumin seeds and vinegar and refrigerate until ready to use.

For the Garnish
2 bunches green onions
1 tablespoon olive oil
2 packages corn tortillas
4 oz. Cotija Mexican Cheese,* crumbled
1 bunch cilantro, chopped
2 avocadoes, sliced
1 bunch radishes, sliced thin
12 oz. jar or can pickled jalapeños
2 limes, cut into wedges
½ jar Cherry Peach Salsa

Light grill. Let coals die down to medium-high heat or,if using a gas grill, turn burners to medium-high. Grill marinated flank for 4 ½-5 minutes per side for medium-rare to medium. Brush any excess marinade on the meat as it cooks. Meanwhile, toss green onions in oil and grill until slightly charred and soft, 2-3 minutes. Once steak is cooked, remove from grill and let it rest for 10 minutes.

While meat rests, grill corn tortillas until warm and pliable, about 30 seconds per side. When ready to serve, slice the meat thinly across the grain. Using two tortillas per taco, place the steak in the tortillas and top with cabbage, cilantro, cheese, and avocado. Serve with grilled green onions, radishes, pickled jalapeños, lime wedges and Cherry Peach Salsa.

*Cotija cheese is a dry, firm Mexican cheese available in most grocery cheese cases.