Recipes

APPLE FIG RUGELACH

From Edmundite Missions Enterprises Advisory Group member Jenn Cusak

Use any of our delicious Edmundite Jams!

Cream Cheese Pastry:

8 ounces cream cheese, room temperature

1 cup butter, room temperature

2 teaspoons vanilla

2 cups flour

¼ teaspoon salt

Filling:

¼ cup chopped walnuts, almonds or pecans

¾ cup Edmundite Apple Fig Jam

¼ cup sugar

¼ teaspoon sugar

In mixer with paddle attachment, mix cream cheese and butter until combined, add vanilla until mixed.  Add flour and salt until combined, mixing until dough forms a ball.

Remove from mixer, wrap in plastic and refrigerate for 2 hours (or longer).

Preheat oven to 375 degrees.

Divide the dough into 3 equal portions.

Roll each portion (one at a time) into 12-inch circle.

Cut each circle into 16 wedges (like a pizza)

Spread jam over entire circle, sprinkle with nuts, cinnamon and sugar.

Roll each wedge, starting with long side, tucking and tightening as you roll, finishing seam down.

Place on cookie sheet lined with parchment.

Sprinkle with sugar.

Bake `15-18 minutes until golden brown.

PEACH JAM TURNOVERS WITH ALMOND TOPPING

From Edmundite Missions Enterprises Advisory Group member Jenn Cusak

Use any of our delicious Edmundite Jams!

Ingredients:

3 squares puff pastry

¾ cup Peach preserves

¼ cup Sliced almonds

1 egg yolk, beaten

1 TB sugar

Directions:

Preheat oven to 375 degrees.

Cut puff pastry squares diagonally, so you have 6 triangles.

Place 1 Tablespoon jam in the center of each triangle.

Fold over to seal, pressing gently around edges with fork.

Brush with beaten egg yolk, and sprinkle with almonds and sugar.

Bake 15-20 minutes, until golden brown.

CRANBERRY ORANGE VINAIGRETTE

From Edmundite Missions Enterprises Executive Chef Harry T. Dominick

Yield: 2 cup

Serving Size: about 2 Tablespoons

Ingredients

  • 1 shallot, peeled, cored and quartered
  • ½ cup Cranberry Orange Edmundite Enterprises Jam
  • ¼ cup extra-virgin olive oil
  • ¼ cup Sunflower oil or flax seed oil
  • 2 teaspoons red wine vinegar
  • ¼ cup water
  • 1 teaspoon chopped fresh thyme
  • 1 Tablespoon of fresh cranberries
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper

Instructions

  1. Puree shallot, cranberry Jam, olive oil, vinegar, Sunflower or flax oil, thyme, water, salt and pepper in a mini prep, food processor or blender until as smooth as possible. Store in a jar in the refrigerator up to 1 week.

APPLE & FIG GLAZED BAKED HAM

From   EDMUNDITE Missions ENTERPRISES Executive chef Harry T. Dominick

INGREDIENTS:

  • 1 bone in pre-cooked ham (approx. 8-10 lbs.)
  • 1/3 cup of Edmundite Missions Enterprise Apple & Fig  Jam
  • 2 tablespoons butter, softened
  • 2 tablespoons Dijon mustard
  • 2 Tablespoons of Honey
  • 1 cup white wine (or apple juice)
  • 2 Tablespoons of Ground Cloves

DIRECTIONS:

  1. Remove ham from packaging and using a sharp knife, score the ham diagonally about every 3/4″. Repeat scoring the opposite way creating a diamond shape.
  2. Preheat oven to 325 degrees.
  3. Melt apple Fig jelly in sauce Pan. Stir in butter, honey and Clove until melted and finally stir in Dijon mustard.
  4. Brush half of the mustard mixture over the ham. Pour wine or apple juice in the bottom of the pan
  5. Bake uncovered as directed on the package (time will vary based on size).
  6. Half way through, remove ham from the oven and brush on remaining glaze.
  7. Remove from oven; allow ham to rest 15 minutes. Slice ham and pour any pan juices over the slices.

CRANBERRY THUMB PRINT COOKIES

From Edmundite Missions Enterprises Chief Operating Officer Susan Raymond

Ingredients

2 cups flour

½ tsp baking powder

¾ cup butter or margarine

2/3 cup of sugar

1 egg

2 tsp vanilla extract

Edmundite Missions Cranberry Orange Jam

    1. Preheat oven to 350 degrees
    2. Sift flour and baking powder together
    3. Cream butter and sugar together
    4. Beat egg and vanilla into butter and sugar mixture
    5. Stir in flour mixture
    6. Dough will be soft.  With spoon, scoop from dough walnut-sized pieces.  Form into balls about the size of a golf ball.
    7. Place on ungreased cookie sheet about two inches apart.  Flatten gently with bottom of glass to about 3/8 of inch think
    8. When cookie sheet is full, press each cookie in the enter with your thumb to make an indentation.
    9. Place dollop of jam in each thumb print
    10. Bake 15-20 minutes
    11. Cool on wire rack

SPINACH STRAWBERRY SALAD WITH CANTERBURY CRUNCH PECANS

From Edmundite Missions Enterprises Chief Operating Officer Susan Raymond

Ingredients

I package pre-washed baby spinach

12 ripe strawberries

6 ounces Edmundite Missions Canterbury Crunch Pecans

Edmundite Missions Cranbury Orange Vinaigrette (see additional recipe)

      1. Wash and dry strawberries
      2. Remove stem area and cut each berry into bite sized pieces
      3. Place spinach in salad bowl; a flatter bowl rather than a deep bowl makes a better presentation
      4. Add strawberries
      5. Toss with Vinaigrette
      6. Sprinkle with pecans