2/3 cup all-purpose flour
½ teaspoon baking soda
a pinch of salt
2/3 cup brown sugar
4 tablespoons unsalted butter, cold and cut in 1-inch cubes
½ cup plus two tablespoons creamy peanut butter
1 egg yolk
¼ teaspoon vanilla extract
2 jars American Spoon Preserves  Shop Now

Sift together the flour, baking soda, and salt. Place the brown sugar in a food processor and process until the sugar is very fine, about a minute. Add the butter and peanut butter and process until creamy, about 10 more seconds. With the motor running, add the egg yolk and vanilla and process until incorporated. Scrape down the bowl; then add the flour mixture and pulse to combine. Wrap the dough in plastic and refrigerate for at least 1 hour.

Once chilled, roll out the dough between two sheets of parchment paper to make a circle about 1/8 inch thick. Remove the top layer of parchment, then, using the bottom piece of paper, invert the dough into a tart pan. Remove the paper and press the dough evenly into place with your fingers. If there are any tears in the crust, simply pinch together or patch using a little of the excess dough. Cover loosely with plastic wrap and refrigerate for at least an hour.

Preheat your oven to 375°F. Bake the tart shell, without weights, for about 10-12 minutes until golden. Cool the shell on a wire rack. When ready to serve, fill the shell with 2 jars of your favorite American Spoon Preserves and bake an additional 10 minutes.

Cherry BBQ Pulled Pork Sandwiches

5 cloves garlic, chopped fine
1½ tablespoons kosher salt
1 tablespoon olive oil
10-14 pound pork butt
2 jars American Spoon Cherry BBQ Grilling Sauce Add to Cart
1 bottle of your favorite lager beer
1 tablespoon white vinegar

Combine the garlic, olive oil, and salt and mix into a paste. Rub the paste over the pork butt and place the pork in a heavy pot with a tight-fitting lid. Refrigerate overnight.

Preheat your oven to 400°F. Add the two jars of BBQ sauce, the beer, and vinegar to the pot with the pork. Place in oven, uncovered, for about 30 minutes. When the pork begins to crisp, reduce the oven to 325°F, baste the pork with the pan juices, then cover and continue roasting for 4 to 5 hours. Baste the pork with the BBQ sauce every 30 minutes, until the meat is tender and pulls apart easily with a fork. The BBQ sauce will reduce down to a thick, sticky glaze, but if the sauce is reducing too quickly, add a splash of water, or a little more beer to loosen up the sauce.

Once the pork is tender, remove it from the oven and allow it to cool. When the pork can be handled, pull the meat into large shreds. Put the pulled pork back into the cooking pot and mix with the reduced BBQ sauce.

Serve the pulled pork with Apple Cider Slaw, toasted sandwich buns, and some pickles.

Apple Cider Slaw

1 medium head green cabbage
1 large green bell pepper, chopped fine
1 bunch green onions, sliced thin
3 large carrots, peeled and grated on a cheese grater
1 jalapeño pepper, seeded and chopped fine
1 cup American Spoon Apple Cider Grilling Sauce Add to Cart
3 tablespoons mayonnaise
1 tablespoon cider vinegar
Kosher salt to taste

Remove the core from the green cabbage and cut the head in half from root to tip.  Slice each half into quarter inch ribbons. Add pepper, green onions, carrots, and jalapeño and toss to combine.

Whisk together the Apple Cider Grilling Sauce, mayonnaise, and cider vinegar. Pour the dressing over the slaw and toss to combine. Season with salt to taste.

Serves 10-12.

2 pounds chicken breast
1 red onion
1 jar American Spoon Chili Jam  Add to Cart
kosher salt to taste

Trim the chicken of any skin or bone and cut it into bite-sized pieces. Cut the onion into quarters. Thread the chicken pieces and onion petals onto skewers, alternating a few pieces of chicken, then a few petals of onion. Place the prepared skewers in a deep casserole and sprinkle all over with salt. Using about two-thirds of the jar, rub the Chili Jam into the chicken. Reserve the remaining jam to serve at the table. Cover the marinated skewers and refrigerate for at least 8 hours or overnight.

Remove the skewers from the refrigerator and roll them around in the marinade again. Prepare your grill; you’ll want a nice, hot fire. When the coals are ready,  grill the skewers for about 8-10 minutes, turning once, until the chicken is cooked through and a little charred. Serve with the remaining Chili Jam.

Serves 4.

Combine both ingredients in a small saucepan and bring to a boil. Lower the heat and simmer for 5 minutes, until the mixture has thickened slightly. Reserve the blueberry-syrup and keep warm while you prepare the pancakes.

For the Pancakes
4 large eggs, separated
¾ cup whole milk
2 tablespoons honey
2 tablespoons vegetable oil
zest of three lemons
1¼ cups American Spoon Wheat & Malt Pancake Mix Add to Cart
¾ cup whole milk ricotta cheese
pinch of salt

Combine the egg yolks, milk, honey, oil, and lemon zest in a large bowl and whisk mixture until smooth. Using a rubber spatula, fold the pancake mix into the wet ingredients. Place the egg whites and salt in a clean bowl and whip until the whites hold soft peaks. Fold the whipped whites and the ricotta into the batter, making sure to maintain the texture of both the ricotta and the egg whites.

Heat a large griddle over medium-high heat. Coat the surface of the griddle with a thin layer of butter. Scoop the batter onto the pan, measuring out about ¼ cup for each pancake. Cook until bubbles form on the top of each pancake, 3-4 minutes, then flip and cook on the other side until golden. Repeat until all the pancakes are cooked. Serve immediately with softened butter and the blueberry syrup.

Serves 4.

1 jar American Spoon Wild Blackberry & Elderflower Conserve  Add to Cart
1 jar American Spoon Lemon Curd Add to Cart
powdered sugar for dusting

Preheat oven to 400°F. In a blender, mix two tablespoons of the melted butter with the remaining ingredients, reserving the Lemon Curd, Blackberry & Elderflower Conserve, and powdered sugar.

Heat two 10-inch skillets over high heat, adding two tablespoons of the reserved butter to each pan. When the butter starts to foam, add half of the pancake batter to each pan. Cook until the batter starts to set, about 30 seconds. Add three or four tablespoons of the Blackberry-Elderflower Conserve to each pancake, distributing the jam evenly over each pancake. Place the pans in the oven and bake until the pancakes have puffed around the edges and turned golden, about 20 minutes.

Remove the skillets from the oven and transfer the pancakes to a large serving plate. Cut into wedges and serve with powdered sugar and Lemon Curd.

Serves 4.

Heat oil in a large pot over medium-high heat until it begins to shimmer. Season the short ribs generously with salt and add them to the pot. Brown the meat on all sides; then remove the ribs from the pot and drain off excess fat, reserving two tablespoons. Return the ribs back to the pot and add the beef stock and beer. Bring the liquid to a boil; then reduce to a simmer and cook uncovered until the ribs are tender, about 1 to 1½ hours. Remove the meat from the liquid and let cool. Reserve the cooking liquid.

While the ribs are cooking, heat the reserved fat in a large pot over medium heat. Add the peppers, onion, garlic, and a pinch of salt. Cook until soft, stirring occasionally, about 10 to 15 minutes. Add the tomato paste and cook until the paste has darkened a few shades of red, about 2 to 3 minutes. Add the pomegranate juice, and cook until the liquid has reduced by half, about 5 minutes. Crush the canned tomatoes by hand, leaving them in large, ragged chunks; then add them to the pot along with their juice. Add the black beans, salsa, cumin, and cocoa powder and continue to simmer while the ribs finish cooking.

After removing the short ribs from the other pot, add their cooking liquid to the bean mixture. Bring up to a heavy simmer and cook, stirring occasionally until thick and hearty, 1½ to 2 hours.

While the chili cooks, remove the bones from the short ribs and pick off any excess fat, then shred the meat into bite-size pieces. Once the chili has thickened, add the meat and the hominy and simmer for another five minutes. Season to taste with salt, and serve with the cilantro, cheese, and chips.

1 loaf ciabatta, sliced into 8 thick pieces
1 jar American Spoon Whole Seed Mustard Add to Cart
8 ounces Capicola, thinly sliced
8 ounces Prosciutto, thinly sliced
1 cup pickled sweet peppers, chopped
8 ounces Fontina cheese, thinly sliced
2 cups baby arugula
extra virgin olive oil

Set oven to broil. Brush bread on one side with olive oil. Place the slices on a baking sheet, oiled side-up, and toast under the broiler until golden, a minute or so. Remove the bread from the oven. Smear each slice with a spoonful of Whole Seed Mustard, then lay a few ounces each of Prosciutto and Capicola on four of the slices. Add a quarter cup of pickled peppers and a few slices of Fontina to the other four slices; then return the sandwiches, open-faced, to the oven and broil until the cheese starts to melt and the edges of the meat begin to crisp.

Slather the finished sandwiches with another spoonful of mustard, toss the arugula with a splash of olive oil, and top the sandwich with the greens before closing it to serve.

Makes 4 Sandwiches

2 small chickens, about 3 pounds each
2 tablespoons salt
cracked black pepper to taste
3 bell peppers, a mix of colors is nice, cut into thin slices
½ pound red pearl onions, papery husks removed and cut in half
½ pound fingerling potatoes cut in half
1-2 tablespoons extra virgin olive oil
½ jar American Spoon Maple BBQ Grilling Sauce Add to Cart
2 tablespoons chopped parsley

Thoroughly rinse the chickens and pat very dry, inside and out. Season each chicken with a tablespoon of salt and a little cracked pepper, making sure to season the inside of the cavity as well. Truss the birds, tucking and tying their wing tips behind the shoulders, and tying the legs together at the ankles. Cover loosely with plastic wrap and refrigerate the birds overnight.

Preheat the oven to 475°F. Place the vegetables in a shallow roasting pan and toss with a little olive oil and salt. Set the birds on top of the vegetables, breast-side-up, and roast for about 25-30 minutes, until the skin begins to blister. Reduce the oven temperature to 425°F, and flip the birds so they sit breast-side-down. Roast for another 10 minutes, then flip back over and brush with the Maple BBQ Sauce. Continue roasting for an additional 15 minutes, basting with the sauce every 5 minutes. Once the birds reach an internal temperature of 160, remove them from the oven and let rest for 10 minutes before carving. Sprinkle the chopped parsley over the roasted vegetables and serve.

Serves 6

FOR THE PORTOBELLO MUSHROOM BUTTER
½ cup butter, at room temperature
1 tablespoon parsley, chopped
¼ teaspoon kosher salt
2 tablespoons American Spoon Portobello Mushroom Relish Add to Cart

Combine all the ingredients in the bowl of a stand mixer. Whip with the paddle attachment until all the ingredients are incorporated, about 45 seconds. Place the Portobello butter on a sheet of plastic wrap or parchment and roll into a log. Chill in the refrigerator until firm.

FOR THE STEAK
1 20-oz. bone-in ribeye, about 1 ½ inch thick
kosher salt
1 teaspoon vegetable oil

Generously season both sides of the steak with salt and let rest at room temperature for at least 20 minutes. Preheat oven to 500°F.

Place a large cast-iron skillet over high heat. Add a thin film of oil to the pan; when the oil begins to smoke add the ribeye. Sear on one side until a nice crust forms, a minute or two, then flip the steak and sear for another minute or two. Immediately place the pan in the oven. For medium-rare roast for three to four minutes, then flip the steak and roast for an additional three to four minutes.

Remove the steak to a cutting board and let rest at room temperature for ten minutes. Carve the steak from the bone, then it slice thinly. Serve the steak with a few sliced rounds of the Portobello butter and a simple green salad dressed with lemon, salt, and extra virgin olive oil.

Fish Tacos with Pumpkin Seed Salsa
Serves 4

1½-2 pounds walleye or other mild fish, skin and pin-bones removed
2 teaspoons salt
1 tablespoon vegetable oil
1 jar American Spoon Pumpkin Seed Salsa Add to Cart
2 avocados, sliced
4 key limes, sliced thinly
¼ cup cilantro leaves, chopped
1 package corn tortillas

Heat oil in a large skillet over high heat. Season both sides of the fish with salt. When the oil begins to shimmer, add the fish to the pan. Cook over high heat until nicely seared, about 2-3 minutes; then flip the fish and continue cooking another 2-3 minutes. Turn heat to low and add the half of the salsa. Gently stir to coat the fish with salsa and continue cooking until the salsa thickens, about a minute more.

While the fish cooks, heat a dry skillet over medium-high. Toast the tortillas individually until warm and slightly charred, about 20-30 seconds a side. Break the fish into bite-size chunks with a fork. To serve, spoon fish mixture into tortillas and top with the avocado, lime slices, cilantro, and remaining salsa.

Chicken Tacos with Roasted Tomatillo Salsa
Serves 4

8 chicken thighs
2 teaspoons salt
1 tablespoon vegetable oil
2 cups chicken stock
1 jar American Spoon Roasted Tomatillo Salsa Add to Cart
1 medium white onion, cut in ½-inch strips
2 poblano chile peppers, cut in ½-inch strips
1 cup queso fresco, crumbled
½ cup radishes, sliced thin
¼ cup cilantro leaves
1 package flour tortillas

Heat oil in a large skillet over high heat. Season both sides of the chicken with salt. When the oil begins to shimmer, add the chicken to the pan, skin side down. Reduce the heat to medium and cook until the skin is nicely browned, about 5 minutes. Flip the chicken and add the stock and half the salsa to the pan. Bring the liquid to a simmer and cook until the meat is tender and falling off the bone, about 35 minutes. Remove the chicken from the skillet and bring the braising liquid to a boil. Add the poblanos and onions and cook until the vegetables are tender and the liquid is reduced by half, about 10 minutes. While the onions and peppers cook, pull the chicken into bite size chunks with a pair of forks, discarding skin and bone. Return pulled chicken to the pan, stir to combine, and then remove from heat.

Heat a dry skillet over medium-high. Toast the tortillas individually until warm and slightly charred, about 20-30 seconds a side. To serve, spoon chicken into the tortillas and top with the queso fresco, radish, cilantro, and remaining salsa.

Steak Tacos with Dried Chile Salsa
Serves 4

2-3 pounds flank steak
3 teaspoons salt
1 jar American Spoon Dried Chile Salsa Add to Cart
½ head small red cabbage
1 small red onion, sliced into thin rounds
1 tablespoon salt
1 teaspoon sugar
1 teaspoon whole cumin seeds
1½ cups distilled white vinegar
1 cup queso cotija
1 package corn tortillas

Place the flank steak in a large, shallow dish and season both sides with salt, then pour half the salsa over meat, turning to coat both sides. Cover and refrigerate 6-8 hours.

Remove the cabbage core and slice thinly. Toss the cabbage, onion, salt, and sugar together in a bowl and aside for 30 minutes, then squeeze out the water that has drained off the vegetables. Add the cumin seeds and vinegar and refrigerate until ready to use.

Heat oil in a large skillet over high heat. When the oil begins to shimmer, add the steak and cook for 4-5 minutes per side for medium-rare to medium. Remove from the pan and let it rest for 10 minutes.

While meat rests, heat a dry skillet over medium-high. Toast the tortillas individually until warm and slightly charred, about 20-30 seconds a side.  When ready to serve, slice the meat thinly across the grain. Place the steak in the tortillas and top with the pickled cabbage and onion, cheese, and remaining salsa.