Muirhead
Recipe of the Month
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Summer 2004 is a bumper crop year for zucchinis. Here is an easy casserole recipe that can be made in 15 minutes. Serve with a tossed salad and hearty bread for a complete meal.
ZUCCHINI LASAGNA
1 jar (16 oz.) Muirhead Ed's Tomato Sauce 2 medium zucchini, sliced lengthwise into ¼" thick slices 15 oz. ricotta cheese (regular or skim) 2 large eggs 2 tbsp chopped fresh parsley (or 1 tbsp dry parsley) ¼ cup Parmesan cheese 8 oz. mozzarella cheese (regular or skim), grated Preheat oven to 375° F. Grease a 13x9x2-inch pan. Spread ¼ cup of Muirhead Ed's Tomato Sauce in bottom of the pan. Mix together ricotta, eggs, chopped parsley, and Parmesan cheese. Alternate layers of zucchini, cheese mix, and Muirhead Ed's Tomato Sauce ending with Muirhead Ed's Tomato Sauce. Top with mozzarella cheese. Bake for 45 minutes or until bubbly and cheese is golden. Serves 6. |
| Muirhead – 2004 |
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Enjoy the end of the warm weather with a simple barbeque of baby back ribs, roasted or boiled corn, and tomato salad.
BARBEQUE BABY BACK RIBS
1 jar (17 oz.) Muirhead Barbeque Sauce 1 rack of baby back ribs Preheat oven to 325° F. Cut ribs to serving size pieces (2 to 3 ribs each). Place ribs on a rack in a shallow roasting pan. Pour ½ inch of water into the roasting pan. Brush ribs lightly with Muirhead Barbeque Sauce. Cover pan tightly with aluminum foil. Bake for 2 ½ hours. Preheat the grill. Place ribs directly on hot grill and brush liberally with Muirhead Barbeque Sauce. Grill until a nice glaze forms. Do NOT burn. Serves 2 to 3. |
| Muirhead – 2004 |
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Impress friends this fall with the following simple appetizer.
APPETIZER using Muirhead Pear and Port Butter
24 crackers (regular or low-fat) or toast points ½ cup Muirhead Pear and Port Butter 3 ounces blue cheese (cut into 24 triangular pieces) 12 pistachios, shelled Arrange crackers or toast points on serving tray. Place a teaspoonful of Muirhead Pear and Port Butter on the crackers. Garnish with a small triangle of blue cheese. Top with half a pistachio. Serve immediately or refrigerate up to 2 hours. Serves 6. |
| Muirhead – 2004 |
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Muirhead Pecan Pumpkin Butter PUMPKIN PIE
1 9-inch pie shell, unbaked 3 extra large eggs 1½ cups Muirhead Pecan Pumpkin Butter (one 13.5-oz. jar) 1½ cups heavy cream Beat eggs until blended then stir in Muirhead Pecan Pumpkin Butter and heavy cream. Pour into unbaked pie shell. Bake in preheated 450° F oven for 15 minutes. Reduce heat to 350° F and bake for an additional 40 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature. Serves 8. |
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Add a little mincemeat to your holiday treats.
Muirhead Green Tomato Mincemeat filled COOKIES
½ cup butter ¼ cup brown sugar 1 egg, separated ½ tsp. vanilla extract 1 cup sifted all-purpose flour ¼ tsp salt ¾ cup walnuts, finely chopped ½ cup Muirhead Green Tomato Mincemeat Preheat oven to 375 degrees F. Place parchment on cookie sheet. Cream together butter and sugar. Mix in egg yolk and vanilla. Stir flour and salt together and add to butter mixture. Roll dough into 1" balls. Whip egg white. Roll balls in egg white and nuts. Place on cookie sheet. Make an indent with thumb in the center of each cookie. Bake 12 to 15 minutes or until golden. Cool on rack. Place a teaspoon of Muirhead Green Tomato Mincemeat in the center of each cookie. Makes 2 dozen cookies. |
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EASY PIZZA
1 ball pizza dough (frozen or fresh) 1 tbsp olive oil or spicy gardinere oil ½ jar (16 oz.) Muirhead Ed's Tomato Sauce ½ cup roasted vegetables (optional) 4 oz. mozzarella cheese (regular or skim), grated Defrost pizza dough overnight if frozen. Preheat oven to 425° F. Stretch dough to fit the pizza pan. Brush top of dough with olive oil or spicy gardinere oil. Spread with Muirhead Ed's Tomato Sauce. Top with roasted vegetables (optional). Sprinkle with grated mozzarella cheese. Bake for 20 minutes or until crust and cheese are golden. Serves 4. |
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CRÊPES
Crêpes 1 cup water 1 cup milk (whole or skim) 4 eggs ½ tsp salt 2 cups flour 1 tbsp white granulated sugar 4 tbsp butter, melted Filling 1 cup cottage cheese (regular or light) 2 tbsp raisins (optional) 2 tbsp coconut (optional) 1 cup Muirhead Cinnamon Apple Butter Place all crêpe ingredients in listed order in food processor. Blend. Chill batter for 2 hours. Mix all filling ingredients except Muirhead Cinnamon Apple Butter and chill till serving time. Once batter is chilled, ladle small amount in greased hot crêpe pan. Flip when edges are golden. Spread cottage cheese filling on crêpe and top with Muirhead Cinnamon Apple Butter. Roll carefully and serve. Serves 11 large crêpe or 22 small crêpes. |
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ROAST BEEF APPETIZER ROLLS filled with
Muirhead Horseradish Mustard
1 lb. thinly sliced roast beef 8 oz. cream cheese (regular or light) 3 tbsp Muirhead Horseradish Mustard Bring cream cheese to room temperature. Mix cream cheese and Muirhead Horseradish Mustard in a small bowl. Evenly spread a tablespoonful of the cream cheese mixture on the edge of a piece of roast beef. Roll up roast beef so the cream cheese mixture is in the center of the roll. Stack individual rolls on a party plate for serving. Serves 8. |
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Muirhead
STUFFED ARTICHOKES with Pasta
4 artichokes 1 lemon 1 jar (16 oz.) Muirhead Ed's Tomato Sauce 1 ½ cups chicken stock 1 cup breadcrumb ½ cup grated Parmesan cheese 2 garlic cloves, minced 4 tbsp olive oil Salt and pepper to taste 1 lb pasta Cut 1" from top of artichoke, with a scissors snip off sharp tips of leaves. Cut stem even with the bottom. Peel stem and slice 1/8" thick. Place artichoke in pan the size that will hold them snuggly upright. Cover with boiling water. Squeeze lemon into water and add cut stems. Bring to a boil and simmer for 15 minutes. Drain water - reserving stem slices. Press artichokes open and remove the "choke" in the center-use a grapefruit spoon or other sharp spoon. Combine breadcrumbs, Parmesan cheese, minced garlic, and olive oil. Add salt and pepper to taste. Hold 1 artichoke in your hand, over the bowl of crumbs, and scoop crumbs into leaves. Repeat with 3 other artichokes. Divide any remaining crumbs into centers of the artichokes. Pour 1 jar of Muirhead Ed's Tomato Sauce into same saucepan used to cook the artichoke. Add chicken stock and stem slices. Place artichokes upright into the saucepan. Simmer 30 to 45 minutes. Cook favorite pasta, drain and divide into 4 pasta bowls. Top with artichoke and pour sauce over the pasta dish. Serve with fresh grated cheese. Serves 4. |
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COOKIES with
Muirhead Pear and Port Butter
1 cup Muirhead Pear and Port Butter ½ cup butter ½ cup brown sugar 1 egg 2 cups flour ½ tsp cardamom 1 tsp baking soda Preheat oven to 375°. Cream butter and sugar and beat in egg. Add Muirhead Pear and Port Butter to egg mixture. Combine flour, cardamom, and baking soda. Gradually add to egg mixture. Drop with a tablespoon on greased cookie sheet and bake for 10-12 minutes until slightly browned. Serves 36. |
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Muirhead Pomegranate TRIFLE
1 cup heavy cream, whipped ½ cup sour cream (light or regular) 4 cups cubed pound cake 2 cups fresh berries ½ cup Muirhead Pomegranate Syrup Fold whipped heavy cream and sour cream together in a bowl. Set aside. Lightly toss together cake, berries and Muirhead Pomegranate Syrup. Place half of cake mixture in either a nice serving bowl or trifle bowl. Spoon half of the cream mixture over the cake layer. Repeat. Serve immediately or chill and serve within 4 hours. Muirhead Pomegranate Syrup may be swirled on top just before serving. Serves 4 to 6. |
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COLESLAW
Head of white cabbage about 8" diameter, shredded ½ jar (17 oz.) Muirhead Barbeque Sauce Salt and pepper to taste Combine cabbage with Muirhead Barbeque Sauce. Add salt and pepper to taste. Toss several times. Refrigerate overnight or at least 2 hours. Serves 8. |
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APRICOT-JALAPENO GLAZED BARBEQUED CHICKEN
1 jar (8 oz.) Muirhead Apricot-Jalapeno Jelly 12 pieces of chicken Preheat the grill. Place chicken pieces directly on hot grill and brush liberally with Muirhead Apricot Jalapeno Jelly. Flip and continue to grill until cooked. Flip again, brush additional Muirhead Apricot Jalapeno Jelly on chicken, and grill until a nice glaze forms. Do NOT burn. Serves 6 to 8. |
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TOMATO SALAD
4 large ripe red tomatoes ¼ cup diced red onion 1/2 jar (8 oz.) Muirhead Pomegranate Vinaigrette Salt and pepper to taste Combine tomatoes and onion with Muirhead Pomegranate Vinaigrette. Add salt and pepper to taste. Toss several times. Serve immediately or within 2 hours. Serves 6. |
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Here is an easy one bowl cake recipe that is low in fat and takes about 10 minutes to prepare. ONE BOWL CINNAMON APPLE CAKE
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½ cup boiling water 1 cup raisins 2 large eggs 2 cups white flour ½ cup white sugar ½ tsp salt 2 tsp baking soda 1 jar (13.5 oz.) Muirhead Cinnamon Apple Butter 1 cup walnuts, chopped |
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Preheat oven to 350° F. Pour boiling water over raisins and let soak 5-10 minutes. Grease a 9 x 9-inch pan. In a large bowl, beat 2 eggs. Sift together over beaten eggs, flour, sugar, salt, and baking soda. Add Muirhead Cinnamon Apple Butter, nuts, and raisins with the water. Stir well and pour into prepared pan. Bake for 40-45 min. Serves 6-8. |
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| Muirhead – 2005 | |
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This pie recipe takes less than 10 minutes to prepare (if you use a prepared pie shell) and is a favorite with our customers especially at Thanksgiving dinner.
Muirhead Pecan Pumpkin Butter PUMPKIN PIE
1 9-inch pie shell, unbaked 3 extra large eggs 1½ cups Muirhead Pecan Pumpkin Butter (one 13.5-oz. jar) 1½ cups heavy cream Beat eggs until blended then stir in Muirhead Pecan Pumpkin Butter and heavy cream. Pour into unbaked pie shell. Bake in preheated 450° F oven for 15 minutes. Reduce heat to 350° F and bake for an additional 40 minutes or until center is just set. (A knife inserted in the center should come out clean.) Serve at room temperature. Serves 8. |
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A special dessert for the holidays. CRÈME BRÛLÈE |
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2 ¼ cups heavy cream ¼ cup white sugar ½ cup Muirhead Pecan Pumpkin Butter 4 egg yolks 1 tsp vanilla 8 tsp sugar for glaze |
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Preheat oven to 300° F. Have a pot of boiling water ready. In a saucepan over medium heat combine cream, ¼ cup sugar and Muirhead Pecan Pumpkin Butter. Cook stirring until bubbles just begin to appear around the edge. Remove from heat. In a bowl, whisk egg yolks and vanilla until well blended. Pour heated cream a little at a time into the egg yolk mixture, stirring constantly until smooth. Pour into four 6 oz ramekins. Line a deep baking pan with a kitchen towel. Place ramekins on the towel and pour in the hot water half way up the sides of the ramekins. Cover loosely with aluminum foil and bake until set about 30 to 35 minutes. Remove ramekins from the pan and cool to room temperature. Refrigerate until serving time. Sprinkle 2 tsp sugar over each ramekin evenly. Lightly melt and brown sugar with kitchen torch to form the top glaze. Serves 4. |
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| Muirhead – 2005 | |
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Nice dessert ending to a winter meal. Very easy to subsitute another Muirhead fruit butter as a filling. CROSTADA with Muirhead Cinnamon Apple Butter |
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2 cups white flour ½ cup white sugar 1/8 tsp salt 1/4 tsp baking soda ½ cup unsalted butter, melted 2 tbsp milk 1 egg yolk, large 2 tbsp orange juice 1/8 tsp orange oil 1 egg white, large 1/2 jar (13 oz.) Muirhead Cinnamon Apple Butter 1/4 cup walnuts, finely chopped granulated sugar or sugar crystals for garnish |
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Preheat oven to 350° F. Line cookie sheet with parchment paper or silicon pad. Sift together white flour, white sugar, salt, and baking powder. Whisk together butter, milk, egg yolk, orange juice, and orange oil. Mix into flour. Gather into ball. Roll dough to 1/8 inch thickness on floured board and cut out large round disk. Transfer dough circle to cookie sheet with spatula. Spread Muirhead Cinnamon Apple Butter in the center of the dough circle. Sprinkle center with walnuts. Fold over outside edge of dough. Brush egg white on dough surface and sprinkle with granulated sugar or sugar crystals. Bake for 35 minutes until golden. Serves 6-8. |
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| Muirhead – 2006 | |
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PEARS HELENE |
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4 pears, Bosc 1 cup Muirhead Pomegranate Syrup 1 cup water 1 box vanilla pudding or vanilla ice cream ½ jar Muirhead Chocolate Raspberry Sauce |
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Peel 4 bosc pears. Leave the stem on. Cut ½" from the bottom so the pear will sit upright. Remove the seeds with a corer. Combine Muirhead Pomegranate Syrup and water in a 3-quart saucepan. Poach pears gently for 1 hour or until tender. Cool in syrup and refrigerate in syrup until ready to serve. Meanwhile prepare pudding mix according to box directions. Just before serving, warm Muirhead Chocolate Raspberry Sauce in the microwave. When ready to serve, place pudding or ice cream in individual serving bowl, place pear on cream, and garnish with Muirhead Chocolate Raspberry Sauce. Serve immediately. Serves 4. |
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| Muirhead – 2006 | |
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Here is a simple appetizer to make before dinner. APPETIZER using Muirhead Apple Pomegranate Chutney
12 water crackers 2 tbsp Muirhead Dijon Mustard 2 oz. brie 1/4 cup Muirhead Apple Pomegranate Chutney Turn oven broiler to high. Arrange crackers on a foil-lined baking sheet. Spread a thin layer of mustard on each cracker. Place a small slice of brie on each cracker. Top with a teaspoon of Muirhead Apple Pomegranate Chutney. Broil until brie is melted, about 1 minute depending on oven setting. Serve immediately. Serves 4. |
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| Muirhead – 2006 | |
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Here is a light dessert to usher in spring which is adapted from an apricot mousse recipe served at Muirhead restaurant in the past. Muirhead Ginger Peachey MOUSSE
1 cup Muirhead Ginger Peachey Butter ½ cup egg whites 1 cup sugar 2 cups heavy cream, whipped stiff whipped cream and diced crystallized ginger for garnish Beat egg whites until fluffy. Gradually add sugar to the egg whites; continue beating meringue for 10 minutes until the sugar is thoroughly dissolved. Fold together Muirhead Ginger Peachey Butter, stiffly whipped cream, and sugar-meringue mixture until thoroughly blended. Spoon into serving cups or goblets and chill. Serve with additional whipped cream topping and diced crystallized ginger. Serves 8. |
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| Muirhead – 2006 | |
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Here is a simple barbeque recipe using fish and vegetables. SEAFOOD EN BROCHET
1 green pepper, cut into 1 inch pieces 16 cherry tomatoes 8 small red skinned potatoes, cooked 8 small onions, par-boiled 8 shrimp, peeled 8 sea scallops 8 small pieces of monk fish 1/2 jar Muirhead Barbeque Sauce 8 wooden skewers Preheat broiler or grill. Skewer alternate pieces of green pepper, tomatoes, scallops, peeled shrimp, red skinned potatoes, onions, and monk fish. Baste with Muirhead Barbeque Sauce. Broil or grill for 10 minutes, turning and basting twice with Muirhead Barbeque Sauce. Serve with additional Muirhead Barbeque Sauce on the side. Serve immediately. Serves 4. |
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| Muirhead – 2006 | |
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POACHED SALMON
1 cup dry white wine 1 cup water 1 tsp black peppercorns 1 scallion, chopped ½ tsp coarse salt 2 salmon fillets ¼ cup of Muirhead Apple Pomegranate Chutney Simmer first 5 ingredients in large skillet for several minutes over medium-low heat. Place fillets in skillet, cover, and gently simmer until fish is opaque in the center, about 8 minutes. Transfer to serving plate and top with Muirhead Apple Pomegranate Chutney. Serves 2. |
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| Muirhead – 2006 | |
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SAUTEED CORN WITH VADALIA ONIONS
2 tbsp olive oil ½ Vadalia onion, chopped 3 cups fresh or frozen corn 2 Tbsp Muirhead Apricot Jalapeno Jelly Heat olive oil in sauté pan over medium heat. Sauté Vadalia onion until golden brown. Reduce heat. Add corn. Cover with pot lid and cook until corn is done about 3 minutes. Stir in Muirhead Apricot Jalapeno Jelly. Serve immediately. Serves 4. |
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| Hepner – 2006 | |
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Enjoy the end of the warm weather with a simple barbeque of baby back ribs, roasted or boiled corn, and tomato salad.
BARBEQUE BABY BACK RIBS
1 jar (17 oz.) Muirhead Barbeque Sauce 2 racks of baby back ribs Preheat oven to 325° F. Cut ribs to serving size pieces (2 to 3 ribs each). Place ribs on a rack in a shallow roasting pan. Pour ½ inch of water into the roasting pan. Brush ribs lightly with Muirhead Barbeque Sauce. Cover pan tightly with aluminum foil. Bake for 2 ½ hours or until meat is tender. Preheat the grill. Place ribs directly on hot grill and brush liberally with Muirhead Barbeque Sauce. Grill until a nice glaze forms, about 10 to 20 minutes. Do NOT burn. Serves 4 to 6. |
| Muirhead – 2006 |
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SALISBURY STEAK
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1 ½ pounds ground sirloin 1 egg ¼ cup finely minced onion 2 tsp minced horseradish or jalapeno peppers ½ tsp salt and pepper olive oil for frying ½ cup of Muirhead Tangy Cherry Chutney |
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Mix together first 5 ingredients. Form into 4 patties. Heat oil in fry pan or prepare grill. Cook patties about 5 minutes each side until browned and well cooked. Top each patty with Muirhead Tangy Cherry Chutney or nestle on bed of Muirhead Tangy Cherry Chutney. Serves 4. |
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| Muirhead – 2006 | |
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When our fine dining restaurant was open, Pickled Brussels Sprouts were one of the three appetizers on the plate that we served to our customers. To our delight many people enjoyed them even though brussels sprouts are not highly regarded by many. As Brussels Sprouts are a fall crop, you should be able to find them in your local market or even in your garden.
PICKLED BRUSSELS SPROUTS
2 boxes (about 4 cups) of frozen Brussels Sprouts or 2 lbs fresh 2 Tbsp basil 1 bottle of Muirhead Hazel’s Sweet and Sour Dressing Boil brussels sprouts in water for 5 to 10 minutes until cooked (i.e. fork tender). Drain off water. Transfer brussels sprouts to a serving bowl. Add basil and Hazel’s Sweet and Sour Dressing to the cooked sprouts. Toss. Allow to soak at least one day. Serve chilled or at room temperature. Serves 4 to 6. |
| Muirhead – 2006 |
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Pinwheel Cookies with Muirhead Pecan Pumpkin Butter
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½ cup unsalted butter, softened ¾ cup white sugar 1 egg 1 tbsp milk 1 tsp vanilla 1 ¼ cups all purpose flour ¼ tsp baking powder ¼ tsp salt 4-6 tbsp Muirhead Pecan Pumpkin Butter |
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Cream butter and sugar. Add egg. Stir in milk and vanilla. Combine flour, baking powder, and salt. Stir into creamed mixture. Chill dough for an hour. Preheat oven to 425° F. Lightly grease a cookie sheet or use cooking matt. Flour a rolling pin and board. Cut dough in half. Roll half dough into a rectangle (12" x 6") . Spread 2-3 tbsp of Muirhead Pecan Pumpkin Butter on rectangle. Roll up into a log. Place on aluminum foil and chill for one hour. Repeat with the remaining dough. Slice ½" thick. Place slices slightly apart on baking sheet and bake for 8-10 minutes until golden around the edge. About 4 doz. cookies. |
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| Muirhead – 2006 | |||||
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Apple and
Muirhead
Green Tomato Mincemeat PIE
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8-inch double crusted pie shell in pan, unbaked top and bottom crust 3 Granny Smith apples, cored, peeled, and sliced 1 jar Muirhead Green Tomato Mincemeat ¼ cup white sugar, optional ingredient for a sweeter taste 2 Tbsp milk |
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Preheat oven to 425° F. In a mixing bowl, gently toss sliced apples with Muirhead Green Tomato Mincemeat and white sugar if more sweetness is desired. Transfer filling to pie shell. Place top crust over filling and flute pastry edges with fingers. Brush top with milk and make a slit on top to vent steam. Bake for 15 minutes, reduce heat to 375° F and continue baking until juices are bubbling and crust is golden, about 30 to 35 minutes more. Serves 6 to 8. |
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| Muirhead – 2006 |
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½ cup butter 1 cup white sugar ¾ cup Muirhead Banana Walnut Butter ¼ cup sour cream 2 eggs 2 cups white flour 1 tsp baking soda ½ cup walnuts, chopped |
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Preheat oven to 350°. Grease and flour two (2) 9x5x3" loaf pans. Cream together butter and sugar. Beat in Muirhead Banana Walnut Butter, sour cream, and eggs. Combine flour and baking soda. Stir into cream mixture. Stir in walnuts. Pour into prepared pans. Bake for 50 to 60 minutes until cake tester comes out clean. Cool in pan for 10 minutes. Turn onto rack and let cool before serving. Serves 10. |
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| Muirhead – 2007 | |
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This is a low fat cake recipe that we first used in October 2005. For Valentine's Day, we bake it in a heart shape pan and garnish the top with cream and fruit before serving. VALENTINE'S DAY CAKE |
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½ cup boiling water 1 cup dried cherries 2 large eggs 2 cups white flour ½ cup white sugar ½ tsp salt 2 tsp baking soda 1 jar (13.5 oz.) Muirhead Cinnamon Apple Butter 1 cup walnuts, chopped fruit and cream, optional garnish |
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Preheat oven to 350° F. Pour boiling water over cherries and let soak 5-10 minutes. Grease two (2) 8-inch heart pans. In a large bowl, beat 2 eggs. Sift together over beaten eggs, flour, sugar, salt, and baking soda. Add Muirhead Cinnamon Apple Butter, nuts, and cherries with the water. Stir well and pour into prepared pans. Bake for 40-45 min. Let cool. Garnish with fruit and whipped cream, if desired. Serves 6 to 8. |
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| Muirhead – 2007 | ||||
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MARCH 2007
Serve Cornish hens with fresh vegetables and quinoa for a delicious and nutritious meal. BAKED CORNISH HENS WITH Muirhead APRICOT JALAPENO JELLY |
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2 Cornish hens, fresh or thawed 1 jar Muirhead Apricot Jalapeno Jelly 1 lb asparagus, fresh 2 tbsp olive oil 1 bag spinach, fresh 1 lemon, zested and juiced 1 cup quinoa, uncooked |
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Preheat oven to 350° F. Clean and rinse Cornish hens. Place Cornish hens on a metal rack in a baking pan. Spoon and spread Muirhead Apricot Jalapeno Jelly underneath the skin and brush on top of the skin. Cover Cornish hens with aluminum foil. Bake covered for 30 minutes. Uncover and bake an additional 35 to 45 minutes or until Cornish hens are dark and golden. Remove Cornish hens from pan and set on a serving plate. Drain pan drippings from bottom of the pan and strain through a sieve to use as a sauce. Clean asparagus and cut stalks into thirds. Sauté in pan with olive oil. Clean spinach. Sauté with lemon juice and lemon zest. Cook 1 cup of quinoa per package directions. Serve Cornish hens, asparagus, spinach, and quinoa with the sauce. Serves 2-3. |
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| Stokes – 2007 | |
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Even without meat, this makes a hearty meal especially with a side of tossed salad and fresh bread. Roasting the vegetables brings out their natural sweetness. Other vegetables may be substituted depending on market availability.
Muirhead ROASTED VEGETABLE LASAGNA
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1 eggplant 2 zucchinis or yellow squash 1 pepper, green or red 4 Tbs olive oil ½ tsp salt and pepper 8 oz ricotta cheese (regular or low-fat) 1 egg ½ tsp salt and pepper ¼ tsp nutmeg, optional 1 box of lasagna noodles, no boiling required type 1 jar (16 oz.) Muirhead Ed's Tomato Sauce ½ cup water ¼ cup parmesan cheese or ½ cup mozzarella |
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Preheat oven to 425° F. Wash all vegetables. Cut tops off of eggplant and zucchini and thinly slice (1/4" thick). Remove stem and seeds from pepper and thinly slice (1/2" thick). Place vegetables in glass roasting pan and toss with olive oil and season with salt and pepper. Roast vegetables for 45 minutes or until they are cooked through. Stir every 15 minutes to promote even roasting. Meanwhile, mix the ricotta cheese, egg, and salt, pepper, and nutmeg (optional) in a separate bowl. Reduce oven temperature to 375° F. Lightly grease bottom of a lasagna pan (13" x 9"). Assemble the lasagna with a layer of Ed's Tomato Sauce, uncooked lasagna noodles, ricotta cheese mix, roasted vegetables, Ed's Tomato Sauce, uncooked lasagna noodles and Ed's Tomato Sauce. Add water to sauce jar, shake jar, and pour liquid over casserole for additional liquid to thoroughly cook the lasagna noodles. Sprinkle with parmesan cheese or mozzarella cheese. Cover with aluminum foil and bake for 35 minutes. Remove foil and bake uncovered for an additional 10 minutes or until the lasagna bubbles around the edges. Serves 4 to 6. |
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| Muirhead – 2007 | |
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We add a touch of Muirhead Horseradish Mustard to our deviled eggs for an easy to prepare hors d'oeuvre. We found out recently that the term "deviled" is an 18th century cooking term for cooking with fiery hot spices (those "devilish" spices!).
DEVILED EGGS
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6 hard-boiled eggs 2 Tbsp Muirhead Horseradish Mustard ¼ cup mayonnaise or light sour cream ¼ tsp salt |
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Cut hard boiled eggs in half. Remove cooked yolks and finely chop in a food processor or press through a sieve. Add Muirhead Horseradish Mustard, mayonnaise (or light sour cream) and salt and mix in the food processor or bowl. Fill egg white halves with yolk mixture. Garnish with capers, olives, or paprika. Serves 6. |
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| Muirhead – 2007 | |
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Muirhead STEAMED ASPARAGUS SALAD
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1 lb asparagus, steamed and chilled 1 avocado, diced 12 cherry tomato, halved ½ cup Muirhead Balsamic Vinaigrette |
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Place steamed and chilled asparagus on a serving platter. Top with avocado and cherry tomatoes. Pour Muirhead Balsamic Vinaigrette over salad. Serve immediately. Serves 4. |
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| Muirhead – 2007 | |
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STUFFED PORK LOIN
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1 cup chopped onions 3 Tbsp butter ½ cup breadcrumbs 1½ lb. pork loin, boneless, butterflied, and pounded flat 3 Tbsp Muirhead Ginger Peachey Butter 1-2 oz. blue cheese, crumbled |
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Preheat oven to 425° F. In a frying pan, sauté onions in 2 Tbsp of butter until onions are translucent. Add breadcrumbs to hot pan and mix into onions. Shut heat off. Line a baking dish with aluminum foil and lightly oil the foil. Lay pork loin flat in the baking dish. Spread Muirhead Ginger Peachey Butter evenly on the surface of the pork. Spoon the cooked onions and breadcrumbs over the fruit butter. Crumble the cheese on the surface. Roll pork loin tightly like a jellyroll and tie pork bundle with cooking twine. Sear pork loin on all sides in 1 Tbsp of butter in a frying pan. Place seared pork loin in prepared baking dish. Bake until internal temperature measured with a meat thermometer is 185° F - approximately 30 minutes. Serves 4. |
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| Stokes – 2007 |
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From our vegetable garden this month, we made pickled beets and eggs with the root portion of the plant and topped off a pizza with the beet tops. Here is the pizza recipe.
Muirhead PIZZA WITH BEET TOPS
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1 ball pizza dough (frozen or fresh) 2 tbsp olive oil 1 bunch sautéed beet tops ½ jar (16 oz.) Muirhead Ed's Tomato Sauce 4 oz. mozzarella cheese (regular or skim), grated |
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Defrost pizza dough overnight if frozen. Preheat oven to 425° F. Sauté beet tops in 1 tbsp of olive oil. Stretch dough to fit the greased pizza pan or screen. Brush top of dough with 1 tbsp olive oil. Spread with Muirhead Ed's Tomato Sauce and sautéed beet tops. Sprinkle with grated mozzarella cheese. Bake for 20 minutes or until crust and cheese are golden. Serves 4. |
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| Muirhead – 2007 |
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Nice and easy fall time dessert. Very easy to substitute another Muirhead fruit butter as a filling.
PUFF PASTRY TART
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6 squares (4" x 4") puff pastry, thawed 3 apples, cored, peeled, cut in half 6 Tbsp Muirhead Cinnamon Apple Butter 3 Tbsp butter, melted sugar crystals for garnish |
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Thaw puff pastry squares on a cutting board. (If not pre-cut, roll out dough to ¼" thickness and cut to 4" x 4" square). Preheat oven to 400° F. For fancier tarts, cut each square as shown in photograph with either knife or pastry cutter tool. Place each square on cookie sheet lined with parchment paper. Fold over edging as shown in photograph. (The folded edges are just a flourish! This recipe also works well without cutting the edges). Spread 1 tbsp of Muirhead Cinnamon Apple Butter in the center of each square. Slice apple halves into ¼ inch slices and press each half slightly to form a fan. Place apple half on tart. Brush pastry edge with melted butter. Sprinkle with sugar crystals. Bake for 20 minutes until golden. Serves 6. |
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| Muirhead – 2007 | ||||||
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We are enjoying autumn here at Muirhead even if it is still a bit warm outside. From time to time, we receive recipes from customers who have created a dish using one of our products. Since it is pumpkin season, we would like to share one that we recently received from Frank Shively of Mooresville, NC. He creates a gravy for pork tenderloin using our pecan pumpkin butter and embellishes it with pumpkin ale (or apple cider for a non-alcoholic sauce). We tried this pork dish last week and it is simply delicious.
PORK TENDERLOIN
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1½ lb. pork loin
1 tsp coarse salt 1 tsp white pepper 1 tsp paprika 1 tbsp butter 4 oz Muirhead Pecan Pumpkin Butter 1 tbsp pecans, finely chopped 6 oz pumpkin ale, full bodied ale, or apple cider |
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Preheat oven to 350° F. Rub pork loin with salt, pepper, and paprika. Sear pork loin on all sides in buttered frying pan. Place seared pork loin in prepared baking dish. Bake for 30 to 35 minutes. Meanwhile, prepare sauce by simmering Muirhead Pecan Pumpkin Butter, pecans and 4 oz of ale until it thickens. When tenderloin is done, remove from the oven and let stand on a cutting board for 5 minutes. If desired, deglaze the pan with extra ale then add to the sauce for extra flavor. Slice into 1/2 inch pieces and pour sauce over it. Serve extra sauce at the table. Serves 4 to 6. |
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| Shively – 2007 | |
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A key ingredient in our mincemeat is the late harvest tomatoes (which are green!) from the garden. We use our mincemeat in apple pies as well as cookies, cheesecake, tarts, and cakes. Jessica Kurylo, who grew up in Ringoes and now works as a soil scientist in Urbana, Il, shared the following the recipe with us. This appetizer can be made in a conventional oven as well as a toaster oven. It is best eaten while still warm!
MINCEMEAT & GOAT CHEESE SAVORY PHYLLO CUPS
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5 sheets (9" x 14") of frozen phyllo dough, thawed
3 tbsp butter, melted 8 oz goat cheese 1 jar Muirhead Green Tomato Mincemeat |
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Preheat oven to 375°. Grease 2 mini muffin pans. On a cutting board unroll 5 phyllo sheets and cut into approximately 3" x 3" squares. In each muffin cup place a phyllo square, brush lightly with butter, place 2 more squares (for a total of 3 squares per muffin cup) and brush each one lightly with butter. Divide goat cheese evenly between muffin cups. Top with a spoonful of Muirhead Green Tomato Mincemeat divided evenly between muffin cups. Bake phyllo cups for 20 minutes or until golden and crisp. Cool for 3 minutes. Run a dull knife around outside edge of muffin cups and lift cups to place on serving dish. Serve immediately. Makes 24 savory cups. |
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| Kurylo – 2007 | |
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ROASTED CHICKEN
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1 roaster chicken, about 5 lb ½ tsp coriander, ground ½ tsp cumin, ground ½ tsp cardamom, ground ½ tsp cinnamon, ground ½ tsp garlic powder 1 ½ tsp coarse salt 1 tsp pepper, ground 3 Tbsp olive oil 1 lemon, cut in half ½ cup Muirhead Pomegranate Syrup |
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Preheat oven to 350° F. Combine spices, garlic powder, salt, and pepper in a small bowl. Mix in olive oil and lemon juice. Set aside squeezed lemon halves for later use. Clean chicken and place in roasting pan. Insert lemon halves into the cavity of the chicken. Rub spice mix on the entire surface of the chicken, including the underside. Roast for 1 hour. Brush the entire surface of the chicken with Muirhead Pomegranate Syrup. Roast for additional 30 minutes. (For extra flavor, brush often during the final roasting period.) Total roast time about 90 minutes or until golden and thoroughly cooked. Serves 4. |
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| Muirhead – 2007 | |
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Popovers are a nice addition to a winter meal of soup or stew. Muirhead Pear and Port Butter and creamy blue cheese also go well with popovers. Popover batter can be quickly made in a blender. We recommend using a non-stick metal popover pan for even baking. Serve them hot out of the oven to retain the "pop".
MINI-POPOVERS
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3 eggs
1 1/3 cups milk 1 1/3 cups flour ½ tsp salt ¾ cup Muirhead Pear and Port Butter 4 oz. creamy blue cheese, room temperature |
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Preheat oven to 425° F. Lightly spray a non-stick mini-popover pan (12 popovers). Using an electric blender, combine eggs, milk, flour and salt until light yellow in color. (Scrape down sides of blender to incorporate flour into the batter.) Pour into mini popover pans. Bake for 30 - 32 minutes. Serve immediately with Muirhead Pear and Port Butter and creamy blue cheese. Makes 12 mini-popovers. |
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| Muirhead – 2008 | |
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Here is a nice recipe for Valentine's Day which can be made a few days ahead of time and requires no baking - just refrigeration. Coeur a la Crème is French for "Heart of Cream" which of course is the main ingredient! Given that this dessert is so rich in cream, it is a nice dish to share with friends at a buffet or passed around the table. You will need perforated heart shape mold(s). We use a ceramic mold but you can also perforate the bottom of an aluminum mold. This recipe will make either one large heart (6 inches) or 11 small hearts (2 ½ inches). Just before serving, we mix sliced strawberries with Muirhead Pomegranate Syrup and garnish the heart with this fruit mixture. (You can also add green highlights or "leaves" with small skinned kiwi pieces.) The extra pomegranate syrup may be stored in the refrigerator and used at a later time on waffles, ice cream, fruit, etc. |
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Line mold with cheese cloth. Whip heavy cream until very stiff. Beat together cream cheese, sugar, salt and vanilla. Lightly fold whipped cream into beaten ingredients. Pour into prepared mold and fold over cheese cloth ends to cover mold. Place mold on plate and refrigerate overnight to drain out liquid. Just prior to serving, mix strawberries with Muirhead Pomegranate Syrup. Unfold cheese cloth, unmold heart onto serving plate, remove cheese cloth, garnish with fruit, and serve immediately. Unmolded heart may be stored in refrigerator for up to 3 days. Serves 11 (makes either 1 large heart (6 inches) or 11 small hearts (2 1/2 inches)). |
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| Muirhead – 2008 | |||||||
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Here's a nice simple appetizer for a spring party!
BROCCOLI AND TURKEY WRAP APPETIZERS
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2 broccoli heads, washed
1/3 cup mayonnaise (light or regular) 2 Tbsp Muirhead Horseradish or Dijon Mustard 1 lb deli turkey, thinly sliced |
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Boil a pot of water. Cut broccoli florets from broccoli heads. Cook florets in boiling water for 3 minutes. Immediately rinse florets in cold water to stop cooking process. Drain florets well. In a small mixing bowl, combine mayonnaise and Muirhead mustard. Cut turkey slices in half or thirds, depending on the portion size. Spread mustard-mayonnaise mix on turkey, place a broccoli floret in center, and wrap the turkey around the floret. Place wrap-ups on serving platter in a decorative pattern. Repeat assembly until complete. Serve immediately or refrigerate. Serves 8 to 12. |
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| Muirhead – 2008 | |
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POMEGRANATE PARFAIT
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½ cup walnuts, finely chopped ½ cup Muirhead Pomegranate Syrup 1 pint vanilla frozen yogurt or light ice cream, slightly thawed |
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Combine Muirhead Pomegranate Syrup and walnuts in a small mixing bowl, let stand for 5 minutes. Place a scoop of vanilla frozen yogurt or ice cream in each parfait glass and top with Muirhead Pomegranate Syrup and walnuts mixture. Serve immediately. Serves 4. |
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| Muirhead – 2008 | |
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We are always pleased when a customer shares a recipe with us. Following is a delicious and creative one sent by Susan Schreitmueller of North Carolina. Susan recommends the following "Although this recipe will work with any type of firm fish – I think it best compliments salmon without overpowering the taste of the fish. This recipe also works nicely using cedar grill planks."
GRILLED SALMON
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Salmon fillets, deboned with skin Olive oil or butter ½ jar Muirhead Apricot Jalapeno Jelly, placed in a glass dish and melted in microwave for 30 seconds |
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Coat salmon fillets with light butter or oil (may leave the skin on one side of the salmon to help it hold together – it's easier to remove the skin once it is heated. Ensuring that the grill grate is well-oiled and hot enough will keep the fish from sticking). Place fillet skin side down on a medium hot grill that is well oiled. Spread a generous amount of Muirhead Apricot Jalapeno Jelly over the salmon. Keep a small ramekin dish of Apricot Jalapeno Jelly next to grill – brushing jelly over fish as it cooks. Grill for approx. 7 minutes for a ¾ inch thick salmon and then turn over. (Amount of time will depend upon the thickness and size of fish.) Flip the fish and remove the skin with a sharp spatula and repeat the process of brushing the jelly over the fish. Salmon will lose its opaque quality when done. Try to avoid overcooking as this dries the fish. A small amount of the jelly lightly heated with a bit of butter, 30-40 seconds in the microwave, can be poured over the salmon and served with the fish. Serving size will depend on the size of the fish. |
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| Susan Schreitmueller – 2008 | |
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We were at the fancy food show in New York City at the beginning of the month and were re- introduced to Junket Ice Cream Mix which is an old-time favorite made in upstate New York. Summer is an ideal time for home churned ice cream. Since peaches are now in season, we used Muirhead Ginger Peachey Butter in our recipe. In the following recipe, we modified the recipe on the back of the box by using buttermilk rather than whole milk, half and half rather than heavy cream, and added Muirhead Ginger Peachey Butter at the end of the churning cycle. The result is a tangy lower fat ice cream flavored with peaches and ginger. We found it tastes best if eaten immediately (!) after the freezing cycle is complete rather than stored in a freezer. If you cannot find Junket at the store then you can order on-line at www.junketdesserts.com.
GINGER PEACHEY ICE CREAM
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1 ¼ cups buttermilk, reduced fat or regular (we used 1 ½% milk fat and it was scrumptious) ¾ cup half and half 1 box Vanilla Junket Ice Cream Mix ( www.junketdesserts.com) ½ cup Muirhead Ginger Peachey Butter 2 cups freshly chopped peaches, optional topping |
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Directions using an electric ice cream maker Review the procedure recommended by the manufacturer of the ice cream maker to make sure this recipe is consistent with the manufacturer's instructions. Combine contents of Junket Ice Cream Mix package, buttermilk, and light cream in a mixing bowl. Stir until mix is dissolved. Turn on ice cream maker. Pour mixture into freezing container of home ice cream maker. Add Muirhead Ginger Peachey Butter at the very end of the churning cycle (after about 15 minutes) Optional, serve with fresh peaches. Makes about 1 quart. |
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| Muirhead – 2008 | |
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Unfortunately it's almost the end of the corn season here in central New Jersey. With our leftovers from corn on the cob, we enjoy making corn fritters. We use more corn and less flour in the batter for tastier corn fritters. We like them plain but also jazz them up a bit by adding scallions and a different type of spice such as ground cumin. We recommend topping them off with Muirhead Tomato Marmalade which is an old fashioned recipe using tomatoes, lemons and oranges. Soy sauce can also be used as a garnish. Try em, you'll like em!
CORN FRITTERS
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4 eggs, large ½ cup flour, all-purpose 1 tsp salt 1 tsp cumin, ground (optional) ½ cup milk 4 cups corn kernels, you can separate all the kernels or leave some as kernel "harmonicas" (i.e. attached kernels) ¼ cup scallions (optional) Oil for the griddle 1 jar of Muirhead Tomato Marmalade |
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Lightly beat eggs in a small bowl. In a larger mixing bowl, stir together the dry ingredients – flour, salt and cumin. Gently stir in beaten eggs, milk, corn, and scallions. Do not overbeat or fritters will be tough. Heat oil in frying pan or griddle. Drop fritter mix by large spoonfuls onto hot surface. Fry on each side until golden. Add more oil as needed. Serve with Muirhead Tomato Marmalade and/or soy sauce. Makes about 24 fritters. |
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| Muirhead – 2008 | |
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APPLE CRISP WITH Muirhead POMEGRANATE SYRUP
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4 cups, peeled and sliced baking apples ½ cup Muirhead Pomegranate Syrup 1 Tbsp lemon juice 1 cup rolled oats, uncooked ½ cup sugar, white granulated ¼ cup flour, all-purpose ½ cups nuts, chopped ½ tsp cinnamon ¼ cup butter, softened |
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Preheat oven to 350° F. Mix together apples, Muirhead Pomegranate Syrup, and lemon juice and place in an 8" x 8" baking pan. Combine remaining ingredients until crumbly. Place crumb mixture on top of apple mixture. Bake for 40 minutes. Serve warm or at room temperature with or without whipped cream or ice cream. Serves 4 to 6. |
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| Muirhead – 2008 | |
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You still may be able to find dandelion greens at your local farmers' market (or maybe even in your lawn!). The green leaves of the dandelion plant are edible and very tasty especially in spring and late fall. We make a salad with this slightly bitter green with a basic vinaigrette dressing and garnish it with a small roll of Muirhead Pear and Port Butter and Parmesan cheese. It makes a wonderful nutritious fall time salad.
DANDELION SALAD
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1 bunch dandelion greens (or other bitter greens), washed and ripped into pieces 2 tbsp onions, finely chopped ½ cup basic vinaigrette salad dressing 6 tbsp fresh hard cheese (such as Parmesan cheese), grated or shaved 4 tbsp Muirhead Pear and Port Butter |
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Place dandelion greens and onions in a mixing bowl. Toss in vinaigrette. Divide dressed greens onto 4 serving plates. Spread a layer of cheese on a utility dish or cutting board. Roll one tablespoon of Muirhead Pear and Port Butter in the cheese. Repeat three times with remaining pear butter. Place roll on top of each salad. Sprinkle remaining cheese on top of the salad. Serve immediately. Serves 4. |
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| Muirhead – 2008 | |
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PECAN PUMPKIN BUTTER ROLL
Cake 3 eggs, large ½ cup sugar 2/3 cup Muirhead Pecan Pumpkin Butter ¾ cup sifted flour ½ tsp salt 1 tsp baking soda ½ cup pecans, finely chopped ¼ cup confectioners sugar Preheat oven to 350° F. Prepare jelly roll pan (15½" x 10½") by lining with parchment paper and spraying with baking spray. Beat eggs 5 minutes until light and fluffy. Beat in sugar and Muirhead Pecan Pumpkin Butter. Sift together flour, salt and baking soda. Stir flour mix gently into egg mixture. Stir in nuts. Spread in prepared jelly roll pan. Bake for 15 to 20 minutes. Dust dish towel or cloth with confectioners sugar. Turn cake onto towel and roll up in towel like a jelly roll. Allow to cool rolled up. When cake is cool, unroll and fill with cream cheese filling or 1 quart of softened vanilla ice cream or frozen yogurt. Freeze ice cream pumpkin roll. Refrigerate or freeze cream cheese pumpkin roll. Serves 8. Cream Cheese Filling 4 oz. cream cheese (regular or light) 1 cup confectioners sugar ½ tsp vanilla ½ tsp lemon zest, finely chopped 4 tbsp butter, softened Beat all ingredients together until smooth. |
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Here's a breakfast recipe to enjoy with family and house guests over the coming holiday season. We recommend using day-old baguette, Italian, or sour dough bread which will at first be crusty but then soften when dipped into the egg mixture.
FRENCH TOAST
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2 eggs, large 1 cup milk (whole or lower fat) 1/2 tsp orange zest, finely chopped 3 Tbsp Muirhead Pecan Pumpkin Butter 6 to 8 slices, Italian or French or sourdough bread, (preferably stale) 2-3 Tbsp butter 1 orange, peeled and segmented (optional for garnish) |
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Beat eggs in a mixing bowl with a fork or whisk. Mix in milk, orange zest, and Muirhead Pecan Pumpkin Butter. Completely mix to insure the eggs are beaten into the milk. Heat and butter frying pan or griddle. Place some of the egg mixture in a shallow dish and dip (and hold) bread slices in mixture to coat both sides. Place on griddle and cook until lightly browned on both sides. (Note: re-stir egg mixture to insure the ingredients stay in suspension during bread dipping step otherwise the coating will be uneven.) Place cooked French toast on serving plates and garnish with orange slices. Serve immediately with honey, maple syrup, confectioner sugar, or more Muirhead Pecan Pumpkin Butter. Serves 2-4. |
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| Muirhead – 2008 | |
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Ham loaf is relatively easy to prepare for a weeknight meal especially if you have leftover ham as the main ingredient. A ham steak from the market will also do if you do not have any leftover baked ham. We use a food processor to grind the ham rather than a meat grinder. Also we like to shape our loaf and cook it in a roasting pan so it cooks on all sides as opposed to cooking it in a bread pan. The loaf can be prepared several hours ahead of time, refrigerated and then baked just before serving. Bake sweet potatoes at the same time in the oven and steam up green vegetables and you will have a meal in no time. A side dish on the table of Muirhead Apricot Pineapple Chutney also is a nice compliment to this meal. Sliced ham loaf is good on sandwiches the next day.
HAM LOAF
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1 lb. cooked ham, ground in food processor ½ cup soft bread crumbs, finely ground in food processor 1 egg ½ cup evaporated milk 1 Tbsp onion, finely chopped 1 Tbsp Muirhead Horseradish Mustard 1 Tbsp brown sugar pinch of black pepper |
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Preheat oven to 350° F. Mix all ingredients well and shape into loaf form in an ungreased roasting pan (optional, line with aluminum foil to facilitate cleanup). Bake for one hour. Remove from oven, cool for 10 minutes, and serve or refrigerate for later use. Serves 3 to 4. |
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| Muirhead – 2009 | |
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FOR DOUGH 1 Tbsp white sugar 1 ½ cups flour ¼ cup butter 4 tsp white vinegar FOR FILLING 1 jar of Muirhead Blueberry Butter 1 cup sour cream 1 Tbsp white sugar 1 egg, large |
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Preheat oven to 375° F. For dough, mix sugar, flour, butter and vinegar and press into 18 x 5 inch rectangular tart pan. Bake 35-45 minutes. Spread Muirhead Blueberry Butter evenly over crust. Mix sour cream, sugar and egg and pour over top. Bake an additional 10 minutes. Serves 8. |
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| Muirhead | |
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2-3 tbsp Muirhead Apricot Jalapeno Jelly 2 tbsp orange juice 2 tbsp Tequila (optional) 1 1/2 lb pork tenderloin |
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Preheat the grill. Mix Muirhead Apricot Jalapeno Jelly, orange juice, and Tequila. Place tenderloin directly on hot grill and brush liberally with mixture. Baste pork every 10 minutes. Grill until done (140 to 145° F on meat thermometer). Serve immediately. Serves 4 to 6. |
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| Mcaleer – 2009 | |
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Doris prepared this dish often in the restaurant because it was a favorite with customers. Very nice with a side of sautéed or steamed vegetables such as cauliflower, carrots, and squash.
CHICKEN BREAST WITH Muirhead HORSERADISH MUSTARD SAUCE
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4 boneless chicken breasts 4 tbsp Muirhead Horseradish Mustard 3 tbsp butter |
1 cup heavy cream ½ cup chicken stock |
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Coat 4 chicken breasts with 1 tbsp Muirhead Horseradish Mustard for each piece. Sauté both sides in heavy skillet using 3 tbsp butter. Remove chicken and reserve. Add cream and chicken stock to skillet, stir while de-glazing bottom of pan. Cook to thicken the sauce. Serve chicken over rice or noodles; cover with thickened cream sauce. Serves 4. May also substitute veal cutlets for chicken. |
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| Muirhead – 2009 | |
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We first posted this recipe on our website in June 2007 since then we have discovered the simplicity of roasting the asparagus which really brings out the sweet undertones of this vegetable. We also recommend roasting some Vadalia onion with the asparagus.
ROASTED ASPARAGUS SALAD
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1 lb asparagus, raw ½ Vidalia onion (or other sweet onion), thickly sliced ½ cup Muirhead Balsamic Vinaigrette 1 avocado, diced 12 cherry tomato, halved 2 oz. blue cheese, crumbled |
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Preheat oven to 400° F. Place asparagus and onion in roasting pan. Drizzle 3 tbsp of Muirhead Balsamic Vinaigrette on the vegetables and toss. Roast for 15 to 20 minutes until vegetables are tender (stir every 5 to 10 minutes). Cool to room temperature. Place asparagus and onions on a serving platter. Top with avocado and cherry tomatoes. Pour remaining Muirhead Balsamic Vinaigrette over salad. Garnish with blue cheese. Serve immediately. Serves 4. |
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| Muirhead – 2009 | |
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Move over strawberry rhubarb pie! This month we introduce to our customers Muirhead Roasted Rhubarb Compote – a very versatile product. Here is a recipe for homemade crepes with a filling of Muirhead Roasted Rhubarb Compote. This dish can be served as a main course for breakfast or lunch or as a substantial dessert.
CRÊPES WITH ROASTED RHUBARB AND STRAWBERRIES
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For Crêpes 1 cup water 1 cup milk (whole or skim) 4 eggs ½ tsp salt 2 cups flour, all-purpose 1 tbsp white granulated sugar 4 tbsp butter, melted Butter for pan For Filling 2 cups cottage cheese (regular or light) 1 jar Muirhead Roasted Rhubarb Compote 2 cups strawberries, sliced for garnish |
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Place all crêpe ingredients in listed order in food processor. Blend. Chill batter for 2 hours. Once batter is chilled, ladle small amount in greased hot crêpe pan. Flip when top surface is slightly dry. Spread cottage cheese filling on crêpe and top with Muirhead Roasted Rhubarb Compote. Roll carefully. Garnish with fresh strawberries and serve. Serves 11 large crêpes or 22 small crêpes. |
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| Muirhead – 2009 | |
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