1 Box Pillsbury Refrigerated Pie Crusts
1-1/2 T. sugar
1 T. lemon juice
¼ c. sugar
3 c. peeled, cored & sliced tart apples (preferably Granny Smith)
¾ c. Paumanok Preserves Apple Butter
2T. salted butter, diced

Preheat oven to 425 degrees.

1. Roll out one circle of the prepared crusts to fit a 9” glass pie dish with overlap.
2. In a large bowl, combine the flour, apples, lemon juice, sugar and apple butter. Toss well.
3. Transfer the apple mixture into the crust. Dot with the butter.
4. Roll out the second crust and lay it over the filling. Crimp together top and bottom crusts.
5. Prick the top crust all over with a fork, to vent steam.
6. Bake at 425 degrees for ten minutes; then reduce the heat to 350 degrees and bake until top crust is golden brown and beginning to leak juices through vents, 35-45 minutes.

2 butternut squash
2 T. butter
1 medium onion, chopped
2-3 carrots, sliced
1 stalk celery, chopped
6 c. chicken stock
1 jar Paumanok Preserves Slow-Baked Apple Butter
1-1/2 t. curry powder
Salt & pepper to taste

1. Cut squash in half; seed and bake for about 1 hour at 350-degrees.
2. Melt butter in large soup pot.
3. Add vegetables, except squash; saute until soft.
4. Stir squash into vegetables.
5. Add stock; bring to boil
6. Reduce heat and simmer 1 hour.
7. Add curry powder.
8. Puree soup in blender in batches until smooth.
9. Return to saucepan. Whisk in apple butter. Add more stock, if necessary, but thicker is better. Heat on low light until hot.
10. Add salt and pepper; stir well.

Serves 4-6.

1 large loaf French bread, cut in 1” slices
2 T. butter, melted
1 c. Paumanok Preserves Slow-Baked Apple or Peach Butter
4 large eggs
2 egg yolks
3 c. milk
1 c. heavy cream
1-1/2 T. vanilla extract
Confectioners’ sugar

Preheat oven to 350 degrees.

1. Brush both sides of bread with butter. Arrange slices in a 9X13” baking pan; brush apple or peach butter on top of bread.
2. In large bowl, beat together eggs and egg yolks; add the rest of the ingredients, except confectioners’ sugar, and beat well. Pour evenly over bread.
3. Place baking pan in larger pan and add enough water to come halfway up sides of interior pan. Bake 45-50 minutes, of until custard is set and lightly browned
4. Remove from oven and let stand 10-15 minutes. Dust with confectioners’ sugar.
5. Serve with more of the fruit butter, if desired.

Nonstick oil spray
3 lbs. chicken wings, cut in 2 sections
1 envelope onion soup mix
1 c. Paumanok Preserves Absolutely Apricot Jam
1 c. Paumanok Preserves Chipper Chipotle Chili Sauce

Preheat oven to 450 degrees (or convection oven to 400 degrees).

1. Cover a sheet pan with heavy-duty foil and coat foil with oil spray. Spread the chicken pieces on the pan in a single layer, with as much space between pieces as possible.
2. Bake 20 minutes, or until lightly browned.
3. While the wings are cooking, blend the soup mix, apricot preserves and chili sauce. Brush the wings with the sauce. Bake 5 minutes.
4. Turn the wings and brush with more sauce. Bake another 5 minutes.
5. Turn, brush and bake at 5-minute intervals two more times. The wings should brown deeply.

Serves 8 as appetizers.

1 fully cooked bone-in smoked ham (about 12 lbs.)
2 c. apricot nectar
½ c. Paumanok Preserves Absolutely Apricot Jam
½ c. packed light brown sugar
2 T. Dijon mustard
2 T. lemon juice
½ t. ground ginger

1. Trim fat from ham, leaving a ¼” thick layer. Cut through fat diagonally to create a crisscross pattern.
2. Place ham in a foil-lined baking pan. Pour juice over ham. Convection bake in a preheated 300-degree oven for 1-1/2 hours. Baste occasionally, adding water if juices evaporate.
3. In a small bowl, combine jam, mustard, sugar, lemon juice and ginger. Spoon glaze over ham. Continue to bake ham 30-45 minutes, or until meat thermometer registers 140-degrees. Baste with glaze every 15 minutes.
4. Transfer ham to large carving board. Cover loosely with foil. Let stand 15 minutes before slicing and serving.

1-1/2 c. cold water
1 14-oz. can sweetened condensed milk
2/3 c. instant vanilla pudding powder
3 c. heavy cream
One box Vanilla Wafers
1 jar Paumanok Preserves Sumptuous Strawberry Jam
3 medium bananas, sliced
1 pint strawberries, rinsed, dried and sliced

1. In a medium bowl, at low speed, blend the water, milk and pudding powder until well mixed. Refrigerate at least 4 hours, until firm.
2. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the cold pudding mixture into the whipped cream until well combined.
3. In a large glass bowl, preferably with straight sides, starting with the wafers, make 5-6 layers: wafers, jam, bananas, strawberries, pudding mixture, ending with the pudding mixture. Decorate with crushed wafers, if desired.
4. Refrigerate one hour before serving.

Serves 8-10.

2 lbs. short ribs, cut in 2”pieces
salt
¼ c. minced onion
½ c. ketchup
¼ c. water
2 T. fresh lemon juice
2 T. brown sugar
1 T. Paumanok Preserves Onion Mustard Mizzle
pinch salt
1 T. Worcestershire sauce

1. Trim the top layer of fat from the ribs. Place several pieces of the fat in a Dutch oven and cook over medium heat until the bottom of the pot is coated with fat. Remove the pot from the heat.
2. Sprinkle the ribs with salt. Brown them on all sides, removing them from the pot as they are done.
3. Add the onions; saute until lightly browned.
4. Return the ribs to the pot; add the rest of the ingredients.
5. Cover the pot and cook about 2 hours over low heat, or until tender, stirring occasionally. (Alternative: cover pot and cook in a 300-degree oven.)

4 lb. beef brisket
Paprika
Salt and pepper
1 onion, chopped
4 T. ketchup
¼ c. water
½ c. Paumanok Preserves Pindar Merlot Wine Jelly
2 cloves garlic, minced
½ t. basil
Parsley

1. Sprinkle paprika on brisket. Brown for 30 minutes in 450-degree oven.
2. Lower heat to 350 degrees; add salt, pepper and onion.
3. In a bowl, combine remaining ingredients. Pour over meat.
4. Cover and roast about 2 hours.

Serves 6.

1 lb. ground lean beef
1 medium onion, chopped fine
1 tsp. salt
8 6” flour tortillas
8-oz. Paumanok Preserves Chipper Chipotle Chili Sauce
1 c. shredded Cheddar or Monterey Jack cheese
4 T. vegetable oil
4 T. all-purpose flour
2 tsp. instant beef bouillon granules
1 c. water
2/3 c. sour cream

1. Saute beef and onion in large pan until browned. Drain off fat. Stir in salt.
2. Divide meat evenly onto tortillas in lengthwise mound. Top meat with chili sauce and about three-quarters of cheese, evenly divided.
3. Roll up each tortilla and place, seam side down, in a large baking pan. Tortillas may tough, but should not overlap.
4. In a saucepan, blend together the oil, bouillon granules and flour to make a roux; gradually add the water. Cook on medium-low until thick and bubbly, stirring constantly.
5. In a medium bowl, slowly whisk half the sauce into the sour cream. Stir this mixture back into the sauce remaining in the pan. Pour the entire mixture over the stuffed tortillas in the baking pan.
6. Bake, uncovered, at 350 degrees about 15 minutes, until tortillas are heated through. Sprinkle with remaining cheese; continue baking another two minutes, or until cheese is melted. Serve with more sour cream

Serves 4.

2 lbs. fully cooked Polish Kielbasi, cut into ½” pieces
1 c. beer
¼ c. brown packed brown sugar
2 T. cornstarch
¼ c. cider vinegar
¼ c. Paumanok Preserves Wasabi Mustard Mizzle

1. In a skillet, combine sausage and beer. Cover; simmer 5 minutes.
2. In a small bowl combine brown sugar and cornstarch. Stir in vinegar and mustard.
3. Add sauce to sausage; cook and stir until bubbly.
4. Pour into chafing dish or fondue pot over burner. Serve warm with wooden picks.

Makes 36 pieces.

¾ c. softened unsalted butter
¾ c. sifted powdered sugar
1-1/2 c. all-purpose flour
1-1/2 c. heavy whipping cream
1-1/2 T. granulated sugar
¾ tsp. pure vanilla extract
½ tsp. lemon extract
8 T. Paumanok Preserves Tri-Berry Jam
2 pts. Raspberries, blackberries or small hulled strawberries, rinsed and drained

1. In the bowl of a food processor, place the powdered sugar and flour. Pulse 2-3 seconds.
2. Add the butter; pulse a few seconds until the dough comes together.
3. Divide the dough into 8 balls. Press evenly into 8 tartlet pans. Cover and refrigerate 30 minutes, or overnight.
4. Preheat oven to 350 degrees.
5. Place the tartlet pans on a baking sheet. Bake until golden brown. Cool on wire racks, then tap on bottom of each tartlet to remove crusts from pans. Set aside on wire racks until completely cool.
6. Whip the heavy cream to soft peaks. Fold in the granulated sugar, vanilla and lemon extracts. Continue whipping to form stiff peaks, but do not overbeat.
7. Spread the bottom of each tartlet crust with 1 T. Tri-Berry Jam. Spread the whipped cream to the rim of each crust. Arrange fruit on top.

Makes 8.

Cake

1 c. vegetable shortening (Crisco)
1-1/3 c. granulated sugar
4 eggs
4 c. all-purpose flour
1 t. baking powder
1 t. baking soda
1 t. salt
1 t. ground allspice
1 t. cinnamon
1 t. nutmeg
1 c. buttermilk
1 c. chopped pecans
1 c. raisins
2 c. Paumanok Preserves Brazen Blackberry Jam

Icing

½ c. (1 stick) butter
1 c. packed light brown sugar
¼ c. milk
2 c. confectioners’ sugar, sifted

Preheat oven to 350 degrees. Grease and flour 2 10” round cake pans.

The cake:
1. Cream the shortening and granulated sugar until fluffy.
2. Add the eggs, one at a time, mixing well after each addition.
3. Sift the flour with the baking powder, baking soda, salt and spices. Add the flour mixture alternately with the buttermilk, to the shortening mixture, beginning and ending with the flour.
4. Stir in the nuts and raisins, then the jam.
5. Pour the batter into the prepared pans and bake 30-40 minutes, or until the cake pulls away from the pan.
6. Cool the cakes in the pan for 10 minutes; turn them out on a wire rack to cool completely.

The icing:
1. Melt the butter in a saucepan; add the brown sugar and bring to a boil.
2. Boil over low heat for 2 minutes, stirring constantly.
3. Add the milk and continue stirring until the mixture returns to the boil.
4. Remove the pan from the heat and scrape the mixture into a mixing bowl. Let cool.
5. Add the confectioners’ sugar a little at a time, beating well after each addition, until the icing is thick enough to spread. Fill and ice the cake.

The Lady & Sons

3 medium sweet potatoes, peeled and cut into chunks
3 T. butter, dices
½ c. chopped pecans
3 T. brown sugar
2 shots bourbon
½ c. orange juice
¼ c. Paumanok Preserves Blood Orange Marmalade
¼ t. ground nutmeg
Salt & pepper, to taste

1. Bring a pot of water to boil. Add sweet potatoes and cook, 12-15 minutes, until very tender.
2. Drain sweet potatoes and return pan to medium heat.
3. Add butter to pan. When butter has melted, add pecans and toast, 2 minutes.
4. Add sugar; let bubble. Add bourbon and cook 1 minute. Stir in marmalade.
5. Add orange juice and sweet potatoes. Mash and season to taste with nutmeg, salt and pepper.

Serves 4.

5-6 lb. whole brisket of beef
2 jars Paumanok Preserves Copasetic Cranberry-Marisol Compote
2 large bottles Kraft Catalina salad dressing
1 box Lipton onion soup mix

1. Mix onion soup pouches with cranberry compote and Catalina dressing.
2. Place brisket in roasting pan and pour cranberry mixture over meat.
3. Cover securely with aluminum foil. Bake at 350 degrees 3-4 hours, until meat is tender, but still firm.
4. Let the brisket cool. Slice.
5. Add a little water to the pan drippings and make a sauce. (Thicken slightly with a little flour and water, if desired.) Replace sliced brisket in pan and reheat at 350 degrees. Remove brisket to serving platter; pour sauce over brisket. Serve.

Nonstick oil spray
¼ c. Paumanok Preserves Magnificent Mango-Melon Chutney or
Paumanok Preserves Audacious Apple Chutney
4 large center cut pork chops, minimum ½” thick, cut with a stuffing pocket
½ c. Chinese black bean sauce or BBQ sauce

Coat the rack of a broiler pan with oil spray and preheat the broiler.

1. Spoon 1 T. of the chutney in the pocket of each pork chop.
2. Place the chops on the rack and spread 1T. black bean sauce on each chop.
3. Broil 2” from flame until chops are deeply browned on one side, 5-7 minutes.
4. Turn the chops. Spread 1T. black bean sauce on each and broil until second side is browned. They should be not quite firm in the center. Do not overcook.

Serves 4.

Almost From Scratch

2 Quarts jarred citrus salad, drained
3 oz. Cointreau or Triple Sec or other orange liqueur
1/3 c. brown sugar
¼ c. Paumanok Preserves Bloody Orange Marmalade
Fresh mint, torn or chopped, for garnish

Preheat the broiler to high.
1. Arrange the citrus in a casserole sigh.
2. Douse fruit with liquor and marmalade. Toss.
3. Sprinkle brown sugar evenly over fruit.
4. Place casserole under hot broiler 6” from heat for 7-8 minutes, until sugar begins to brown and bubble.
5. Remove from oven and let cool slightly. Garnish with mint sprigs and serve.

3 slices bacon, chopped
1 T. olive oil
2 shallots, chopped
¼ c. Paumanok Preserves Incredible Onion Conserve
1-1/2 lbs. small Brussels Sprouts, trimmed or large, halved
Salt & pepper, to taste
1 c. chicken or vegetable broth

1. Brown bacon in a medium skillet over medium-high heat. Remove to a paper-towel-lined plate.
2. Drain bacon fat from pan and add oil and shallots, and saute’ 1-2 minutes.
3. Add Brussels sprouts and coat with mixture. Add onion conserve, salt and pepper, to taste.
4. Cook 2-3 minutes to soften sprouts; add broth.
5. Bring broth to strong simmer/ low boil, cover and reduce heat to medium-low.
6. Cook 10 minutes until sprouts are tender. Transfer to a serving bowl with a slotted spoon and top with bacon. Serve.

¾ c. water
1 jar Paumanok Preserves Alluring Apple Jelly
6” cinnamon sticks
1 tsp. whole cloves
Dash salt
2 c. Burgundy wine, chilled
1 qt. Cranberry-Apple Juice, chilled

1. In a saucepan, combine water, cinnamon, cloves, salt and apple jelly. Over low heat, stir until jelly is dissolved. Bring to a boil, reduce heat and simmer 5 minutes.
2. Strain out spices and chill liquid.
3. When ready to serve, combine chilled liquid with wine and cranberry-apple juice.

Makes 12 4-oz. servings.

This recipe may also be used as a sauce for vegetables or macaroni.

1 T. butter
¼ c. finely minced onion
1 rounded T. Paumanok Preserves Gracious Garlic Gelee
1 T. all-purpose flour
¾ c. 2% milk
2 c. (8 oz.) shredded (sharp or mild, to taste) Cheddar cheese
1 3-oz. package cream cheese, cubed
½ c. crumbled blue cheese
1 rounded T. Paumanok Preserves Peerless Pepper Jelly “Oy! Vay!”
Chips and raw veggies for dipping (or cooked vegetables or macaroni if recipe is being used as a sauce)

1. Heat butter in small saucepan over medium heat until melted.
2. Add onion; stirring, saute until tender. Do not brown.
3. Stir in flour, continuing to cook and stir, to make a roux.
4. Whisk milk into saucepan.
5. Bring to a boil, stirring constantly, until thickened.
6. Reduce heat to low; add cheeses and jellies, stirring constantly until melted.
7. Pour fondue into serving dish and serve with dippers or as sauce.

1 lb. boneless chicken breasts
½ c. chicken broth
1 tsp. fresh lemon zest
1 T. Paumanok Preserves Mojo Meyer Lemon Marmalade
2 T. lemon juice
1 T. soy sauce
1 T. corn starch
¼ tsp. ground black pepper
2 tsp. cooking oil
1 10-oz. package frozen cut asparagus
1 small sweet red pepper, cut in 1” pieces

1. Rinse chicken and pat dry. Cut in bite-size pieces.
2. In a small bowl, whisk together broth lemon zest, marmalade, lemon juice, soy sauce, cornstarch, and black pepper. Set aside.
3. Preheat a wok or large skillet over high heat. Add 1 tsp. of the oil.
4. Stir-fry asparagus and red pepper 1 minute. Remove vegetables from skillet, and reserve.
5. Add remaining oil and chicken. Stir-fry about 3 minutes, or until chicken is tender and no longer pink.
6. Stir lemon mixture. Make a “well” in the chicken and pepper mixture and pour lemon mixture into “well.”
7. Stirring continuously, cook until thickened and bubbly., 3-5 minutes.
8. Return vegetables to wok or skillet. Stir until coated with sauce.
9. Serve over rice or egg noodles.

Heat a mixture of olive oil, vegetable oil and a bit of butter in a saute pan, over medium heat. Place 4 skinless chicken breast halves in the hot pan. Sprinkle with ground coriander, ground ginger, ground nutmeg, salt and pepper, to taste. Brown, turn, brown the opposite side, and turn again.
Meanwhile, cut a blood orange in half. Slice three thin slices from one half, reserving the rest for garnish, as well as the second orange half.
When the chicken is cooked through, remove it from the pan to individual plates or a serving platter, and keep warm.
Place the orange slices in the pan with the pan juices. Sprinkle with brown sugar. Over medium-low heat, simmer the orange briefly, then carefully stir in 2-3 tablespoons Paumanok Preserves Bloody Orange Marmalade. Squeeze the juice from the second half of the orange into the pan. (Try not to break up the orange slices.) Simmer until the sauce is reduced and caramelized, and the orange rinds are tender. Taste and adjust seasonings. Pour over the sauteed chicken breasts and serve with rice or noodles, garnished with a thin slice or wedge of the reserved leftover orange half. Serves 2.

Dressing:
2 T. Paumanok Preserves Chipper Chipotle Chili Sauce
1 T. ketchup
2 T. mayonnaise
1 tsp. Paumanok Preserves Peerless Pepper Jelly “Oy Vay!’

Combine all ingredients well. Cover with plastic wrap and store in refrigerator until ready to use. Makes enough for 4 sandwiches.

Each sandwich:
2 slices freshly baked Jewish rye bread
¼ lb. thinly sliced corned beef
2 oz. thinly sliced Swiss cheese
1 T. dressing (above)
1.4 c. rinsed and well-drained sauerkraut
Vegetable oil

1. Heat a small amount of cooking oil in a frying pan.
2. Place one slice of bread on the hot oil. Layer the bread with the corned beef, swiss cheese and dressing; top with sauerkraut. Cover with second slice of bread.
3. Cover and grill slowly over low heat for about 5 minutes, until bottom slice of bread is golden brown. Uncover. Turn the sandwich with a spatula, increase heat to medium, and grill until second side matches first.
4. Cut sandwich in half diagonally and serve immediately with kosher dill pickles.
5. Repeat for required number of sandwiches. For multiples, use a large griddle and cook several sandwiches at a time. Just be sure you have a cover that will fit over all the sandwiches.

8 ounces bittersweet or semisweet chocolate, coarsely chopped
14 T. (1-3/4 sticks) unsalted butter, diced
2 T. Paumanok Preserves Razzle-Dazzle Raspberry Jam

4 large eggs1/4 c. sugar
1 T. vanilla extract

Preheat oven to 325 degrees. Butter 6 ¾ c. souffle dishes or custard cups. Arrange dishes on baking sheet.

1. In a small dish, microwave the jam for a few seconds until liquid. Strain. Result should be 2 T. of seedless jam. (Discard seeds.)
2. Mix chocolate, butter and jam in saucepan. Stir over low heat until chocolate melts.
3. Remove from heat; cool to lukewarm, stirring often, about 15 minutes.
4. Whisk eggs, sugar and vanilla in large bowl to blend well, about 1 minute.
5. Gradually whisk in chocolate mixture.
6. Divide batter among prepared dishes.
7. Bake cakes until tester inserted into center comes out with some moist batter still attached, about 20 minutes.
8. Let cool about 30 minutes (centers may fall).
9. Serve warm or at room temperature.

Makes 6.

1 1-lb. Bag ready-to-use baby carrots
1 c. orange juice
1 heaping T. Paumanok Preserves Audacious Apple Chutney
1 rounded tsp. cornstarch
Salt & pepper
(Optional: mint leaves, for garnish)

1. Cook the carrots in boiling salted water until tender to personal taste, preferably al dente. Drain.
2. Mix carrots, orange juice, chutney, cornstarch and salt and pepper to taste in saucepan over medium heat, stirring as needed, until sauce glazes carrots.
3. Garnish, if desired.

Serves 4.

2 8-oz. packages cream cheese, softened
2 c. cheddar cheese, shredded
1/3 c. dry sherry
2 T. Worcestershire sauce
1-1/2 tsp. curry powder
8-oz. Paumanok Preserves Magnificent Mango-Melon or Audacious Apple Chutney
¼ c. shredded coconut

1. Mix cheeses, sherry, Worcestershire sauce and curry in food processor, and process until combined.
2. Press in spring form pan. Chill, up to three day.
3. Un mold onto serving plate. Spread chutney evenly over the top.
4. Garnish with shredded coconut. Serve with cheese crackers.

1 lb. fresh crabmeat, picked over for shell fragments
1 T. lemon juice
1 T. Paumanok Preserves Onion Mustard Mizzle
2 T. fresh chopped parsley
¼ tsp ground pepper
1 T. capers
Mayonnaise

1. Place crab in bowl. Add all ingredients, starting with 2T. mayonnaise, then mixing gently and adjusting the amount of mayonnaise until spreadable consistency is reached.
2. Refrigerate until chilled. Serve with crackers, or on lettuce as a first course.

1 4-lb. leg of lamb
Salt to taste
2 12-oz. jars Paumanok Preserves Copasetic Cranberry-Marisol Compote
¼ c. Paumanok Preserves Mojo Meyer Lemon Marmalade
¼ c. fresh lemon juice
¾ tsp. dried oregano or rosemary

1. Sprinkle lamb with salt; place on a rack in a roasting pan. Roast at 300 degrees for 2 hours.
2. Combine remaining ingredients. Spread mixture over lamb.
3. Continue roasting 1 to 1/12 hours longer, or until lamb is pink (170-180 degrees on roasting thermometer), basting occasionally.

Serve 4-6.

2 c. all-purpose flour
1 T. baking powder
½ tsp. salt
¼ c. butter
1 3-oz. package cream cheese
2/3 c. whole milk
3-4 T. Paumanok Preserves Incredible Onion Conserves

Preheat oven to 459 degrees.

1. Stir together the dry ingredients. With a pastry blender, cut in the butter and cream cheese, until mixture resembles coarse crumbs.
2. Make a well in the center of the dry ingredients. Pour in milk. Stir until just combined.
3. On a lightly floured surface, bring the crumbs together with fingers, and knead lightly just until dough holds together.
4. Roll or pat dough to a little under ½” thickness. With a floured 2”biscuit cutter, or the top of a glass, cut out 8 biscuits.
5. Place biscuits on an un greased cookie sheet. In the center of each biscuit, make a deep indentation with your thumb.
6. Brush biscuits with additional milk. Spoon about ½ tsp. of the onion conserves into each indentation.
7. Bake 10-12 minutes, until golden.

Makes 8.

½ c. Paumanok Preserves Chipper Chipotle Chili Sauce
2 T. wine vinegar
½ c. Paumanok Preserves Duck Walk Pinot Meunier Wine Jelly, melted
2 T. good olive oil
1 c. low-salt beef broth or bouillon
1 tsp. salt
½ tsp. pepper
1 bay leaf
2 onions, minced
2 cloves garlic, minced
1 8-lb. leg of lamb

1. Combine all ingredients for marinade. In deep pan, pour marinade over meat. Refrigerate at least 6 hours, turning and basting occasionally.
2. Place lamb on rack in roasting pan; cover with marinade, letting excess drip into pan.
3. Roast, uncovered, at 325 degrees for 4 hours, basting occasionally. Add boiling water if liquid evaporates.
4. Thicken sauce for gravy with flour mixed with cold water.

Serves 8-10.

1 lemon, slivered, including rind and juice
1 orange, slivered, including rind and juice
10 oz. Paumanok Preserves Ravishing Red Currant Jam
½ c. port wine
2 T. tarragon vinegar
1 tsp. Paumanok Preserves Apricot or Peach Mustard Mizzle
Salt & Pepper

1. With a vegetable peeler, peel ring off lemon and orange before juicing them
2. Cut the rinds into thin slivers with a sharp kitchen scissors or knife.
3. Scald the slivers in ¼ c. water 3-4 minutes; drain well.
4. In a medium saucepan, heat jam, wine, vinegar and mustard until jam is melted. Add the slivered rinds and season with salt and pepper to taste. Serve hot or cold.

Makes about 2 cups.

Pre-heat oven to 375 degrees.

1 Box Pillsbury refrigerated pie crusts
4T. butter, softened
1 12-oz. Jar Paumanok Preserves Slow-Baked Apple or Peach Butter
1 c. golden raisins
1 c. chopped walnuts or pecans
Milk

1. Lay crusts on flat surface and roll out another inch in circumference.
2. Cut each crust into 16 wedges.
3. Spread evenly with butter.
4. Spread apple or peach butter evenly over butter layer.
5. Sprinkle evenly with chopped nuts.
6. Roll each wedge from the broad edge to the point and place on buttered cookie sheet.
7. Brush lightly with milk.
8. Bake about 20-25 minutes, until golden brown.
9. Remove from oven, leaving on pan about 3 minutes before removing to rack to cool completely.

8 slices raisin bread, cut in 1” cubes
2 eggs
2 tsp. vanilla
2 c. milk
2 T. salted butter plus butter for greasing pan
1 jar Paumanok Preserves Slow-Baked Apple Butter

Preheat oven to 350 degrees.

1. Grease a loaf pan and set aside.
2. In a large bowl, beat the eggs, Add vanilla and mix thoroughly.
3. In a saucepan, heat milk and butter over low heat until butter is melted.
4. Add the hot milk and butter to the eggs, whisking constantly.
5. In another bowl, toss the bread cubes with the Apple Butter until bread is coated.
6. Place the bread in the buttered dish.
7. Pour the egg and milk mixture over the bread.
8. Allow to stand for a few minutes, to let bread absorb liquid.
9. Set the loaf dish in a larger baking pan. Fill the baking pan halfway with water.
10. Bake 55-60 minutes. Check the pudding with a skewer. If it comes out clean, the pudding is done.

Serve warm with whipped cream or ice cream.
Serves 4-6.

¼ c. virgin olive oil
¼ tsp. dried basil
1 heaping T. Paumanok Preserves Gracious Garlic Gelee
3/4 c. Paumanok Preserves Gimme Grape Tomato Conserve
½ c. Ginger Flavored Brandy
8 Tyson precooked Teriyaki Chicken Breast halves
Cooked rice, enough for 4 ample servings

1. In small bowl, blend together first 5 ingredients.
2. Place chicken breasts in shallow microwave dish, one with a cover, if possible.
3. Distribute sauce evenly over chicken.
4. Cover dish and microwave on high for 5 minutes. Turn chicken, basting with sauce.
5. Cover and microwave on high 6 more minutes.
6. Serve, with sauce, on a bed of rice.

Serves 4.

Preheat the oven to 350 degrees.
Heavily butter a cookie sheet and set aside.

3 c. sifted all-purpose flour
½ c. sugar
½ lb. (2 sticks) butter, softened
1 egg yolk
variety of Paumanok Preserves fruit jams

1. Mix the first ingredients with clean hands.
2. Add egg yolk; knead well.
3. Form the dough into small balls.
4. Place the balls on the cookie sheet; press center of each ball with your thumb, to create a depression for the jam.
5. Bake 10-15 minutes, or until barely golden. Remove from oven and cool on rack
6. When completely cool, fill centers with your choice of fruit jams.

Makes about 3 dozen.

1 6-oz. package raspberry gelatin
1 jar Paumanok Preserves Co-Star CranApple Relish
1 8-oz. can crushed pineapple
1 12-oz can ginger ale

1. In a saucepan, over low heat, cook the gelatin powder and cranapple relish until relish and gelatin are dissolved, stirring constantly.
2. Remove from heat and stir in remaining ingredients, combining well.
3. Pour into a 1-1/2 qt. Mold.
4. Chill until set, stirring once after 1-1/2 hours.

Serve as a salad with poultry or pork.
Serves 4-6.

Here’s a microwave recipe that takes no time, and will knock the chill right out of your bones. It will also knock your socks off! (Great party appetizer dish, too: just multiply the recipe and serve with toothpicks.)

Enjoy these straight from a bowl with a side salad, or cook up some flat egg noodles to toss with the meatballs.
Put about 24- 28 small frozen prepared meatballs in a microwave-safe bowl. Pour ¾ cup Paumanok Preserves Farmhouse Salsa over the meatballs. Cover tightly with plastic wrap. Microwave on high for 4 minutes. Lift the wrap and stir the meatballs. Re-cover and microwave 1 more minute. Toss and serve. You won’t believe how good these are!
Serves 2.

¼ c. olive oil
2 c. whole almonds
1 tsp. ground cumin
¼ c. Paumanok Preserves Peerless Pepper Jelly “Oy! Vay!”
1 tsp. kosher salt

1. Heat the oil and pepper jelly in a medium skillet over medium-high heat.
2. Stir in the almonds and saute until golden-brown.
3. Remove from heat and toss with seasonings.
4. Spread on a baking sheet to dry.

4 large, firm green tomatoes
Salt
Vegetable oil for deep- frying
1 c. buttermilk
2 c. self-rising flour
Peppery Mustard Sauce
Paumanok Preserves Gimme Grape Tomato Conserve (for garnish)

1. Slice the tomatoes ¼” thick.
2. Lay the slices in a shallow baking pan and sprinkle with salt.
3. Place the tomatoes in a colander and let them drain about 30 minutes.
4. In a large skillet, heat enough oil for deep-frying, over medium-high heat.
5. Dip the tomato slices in buttermilk, then dredge them in flour.
6. Deep-fry until golden-brown.

The Sauce:

1 c. Paumanok Preserves Onion or Garlic Mustard Mizzle
½ c. mayonnaise
2 T. Balsamic vinegar
1 T. white pepper
4 T. coarsely ground black pepper
½ c. vegetable oil
1 T. Paumanok Preserves Peerless Pepper Jelly Oy Vay!
1 T. whole peppercorns

1. In a food processor or blender, combine mustard, mayonnaise, vinegar, white pepper and 1 T. of the black pepper. Beat until just blended and set aside.
2. In a small saucepan, combine the oil, the rest of the black pepper, the pepper jelly, and the peppercorns
3. Heat the oil mixture until hot; reduce the heat to low and simmer 20 minutes. Cool and strain.
4. With the food processor or blender running, drizzle the oil into the mayonnaise mixture and process for 2 minutes.
5. Top each serving of fried green tomatoes with the sauce. Garnish with a small amount of the grape tomato conserve.

Serves 4-6.

1 3-3-1/2 lb. Chicken, cut into 8 pieces, rinsed and dried with paper towels salt
3 T. virgin olive oil
3 heaping T. Paumanok Preserves Gracious Garlic Gelee
1 heaping tsp. Paumanok Preserves Peerless Pepper Jelly “Oy! Vay!”
1 tsp. dried rosemary, crumbled
1 tsp. dried oregano
¾ c. dry white wine

1. In large skillet with a cover, heat oil over medium heat.
2. Sprinkle the chicken with salt to taste.
3. Place the chicken in the skillet and cook over medium heat, turning at least once, until chicken is browned on both sides.
4. Reduce the heat and cover, cooking on low for about 25-30 minutes, until thigh juices run clear when poked with a skewer; remove chicken to a plate.
5. Add the rosemary and oregano to the skillet; saute about 2 minutes.
6. Add the rest of the ingredients and bring to a boil over high heat, scraping any brown bits from the bottom of the skillet; gently boil until sauce has thickened slightly.
7. Lower heat; return chicken to skillet and heat through.
8. Serve over rice or noodles.

Serves 4.

1-1/2 c. Hellman’s Mayonnaise
¼ c. Paumanok Preserves Garlic Mustard Mizzle
¼ c. honey
1/3 c. apple cider vinegar
¼ tsp. cayenne pepper
½ c. water

Whisk ingredients together well to emulsify.

1 rounded T. Paumanok Preserves Gracious Garlic Gelee
1 8-oz. package shredded sharp Cheddar cheese
¼ c. beer
1 T. Worcestershire sauce
½ t. dry mustard
1 t. Paumanok Preserves Peerless Pepper Jelly “OyVay!”

1. Place all the ingredients in a food processor and process until the mixture comes together, 30-30 seconds.
2. Pack the mixture into a crock or small serving bowl. Chill until needed, up to one week.
3. Serve with crackers.

Makes 1 cup.

8 oz. cheddar cheese, grated
1 c. Paumanok Preserves Grape Tomato Conserve, chopped (remove whole cloves)
8 oz. cream cheese, softened
4 oz. butter, softened
1 bunch scallions, bulbs and greens chopped separately
1 tsp. salt
½ tsp. cayenne pepper
Garlic powder, to taste

1. Combine all ingredients except scallion tops in food processor. Process until combined.
2. Shape into a log. Roll in scallion greens.
3. Wrap tightly in cello wrap and chill.
4. Serve with plain crackers.

¾ c. honey mustard barbeque sauce
½ c. Paumanok Preserves Bloody Orange Marmalade
1-1/2 lbs. Cooked ham, cut into 1” cubes
2 small oranges, cut into 6 wedges each

1. In small bowl, whisk together barbeque sauce and marmalade.
2. Set aside ½ cup for basting; reserve remaining sauce.
3. Thread ham and orange wedges on skewers.
4. Brush with ½ c. sauce set aside for basting.
5. Grill over medium heat about 10 minutes, until browned, turning and basting often with remaining sauce.
6. Serve with reserved sauce mixture.

Serves 4-6.

6 8-oz. salmon steaks, about 1” thick
½ c. olive oil
¼ c. chopped dill
3 T. minced scallions
3 T. lime juice
1 T. Paumanok Preserves Onion Mustard Mizzle
½ tsp. salt
Pepper to taste

1. Place all ingredients except the salmon in a sealable plastic bag. Seal. Shake gently to combine the ingredients.
2. Add the salmon steaks to the marinade. Seal. Refrigerate 2 hours or up to overnight, turning bag occasionally to marinate fish evenly.
3. Remove the fish from the bag, reserving the marinade.
4. Grill the salmon over hot coals for 7-8 minutes on each side, or until fish flakes easily with a fork, and center is opaque. Baste frequently with the marinade while grilling. Serve immediately.

Serves 6.

2 T. olive oil
2 T. fresh thyme leaves
3 T. Paumanok Preserves Garlic Mustard Mizzle
2 tsp. Paumanok Preserves Grand Slam Dry Rub
½ c. Paumanok Preserves Grand Slam Grill Sauce
2 rib-eye steaks (1-1/2” thick, about 1 lb. each)
Vegetable oil

1. In a large, heavy zipper seal plastic bag, combine all ingredients except steaks. Zip closed and shake well to mix.
2. Open bag: place steaks in bag. Re-seal. Roll bag in hands until steaks are completely coated with the marinade. Refrigerate, turning occasionally, for from one to six hours.
3. Heat grill to medium-high; lightly oil grate.
4. Remove steaks from marinade; reserve marinade.
5. Place steaks on grill; cover. Cook until meat reaches desired doneness, basting every few minutes with the reserved marinade, 12-15 minutes for medium-rare. Discard any remaining marinade.

Serves 2-4.

6 6-oz. swordfish (or halibut) fillets
½ c. soy sauce
½ c. sherry
¼ c. vegetable oil
1-1/2 T. fresh lemon juice
2 garlic cloves, crushed
Pineapple Salsa Sauce or Cilantro Chili Sauce

1. Arrange the fillets in a single layer in s shallow dish.
2. Mix the next 5 ingredients in a bowl. Pour over the fillets, turning to coat. Cover and marinate, refrigerated, 1-2 hours, turning occasionally.
3. Brush the grill rack with additional oil. Arrange the fillets on the rack.
4. Grill over medium-high heat 6-8 minutes on each side, or until the fish flakes easily and the center is opaque.
5. Serve with one of the following sauces:

Pineapple Salsa:

1 medium pineapple, peeled, cored, and cut into ½” slices
¾ c. chopped fresh mint
1-1/2 c. Paumanok Preserves Chipper Chipotle Chili Sauce

1. On an oiled grill rack, grill the pineapple slices over medium heat for 10 minutes, turning once, until lightly browned on both sides.
2. Cool and finely chop.
3. Combine the pineapple and mint with the chili sauce and mix well. Marinate at room temperature 2 hours or more, stirring occasionally. (May be stores, covered, in refrigerator for up to 3 days.)

Cilantro Chili Sauce:

½ c. chopped fresh cilantro
1 avocado, chopped
Juice of 1 lime
1 tsp. olive oil
1-1/2 c. Paumanok Preserves Chipper Chipotle Chili Sauce

Combine all ingredients and mix well. Let stand at room temperature for 30 minutes before serving.

Mascarpone Pepper Jelly:
8 oz. mascarpone cheese, softened
¼-1/3 c. Paumanok Preserves Peerless Pepper Jelly “Oy Vay!”

In a small bowl with an electric mixer, combine the cheese and pepper jelly well. Season with salt to taste.

Biscuits:
3 c. all-purpose flour
1 T. salt
4 tsp. baking powder
1 T. plus 1 tsp. sugar
3 T. minced chives
1-1/2 c. heavy cream

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.

1. In a mixing bowl, combine all ingredients except cream.
2. Make a well in the center of the dry ingredients, pour in the cream, and stir until combined.
3. Turn the dough out onto a lightly floured board and gently knead, to form a ball. Roll the dough out to a thickness of ¼”. Using a biscuit or cookie cutter cut out 1-1/2” rounds and place them on the baking sheets.
4. Bake 5 minutes; rotate the sheets and bake 5 more minutes, or just until biscuits start to turn golden. Remove from sheets with a spatula and cool on wire rack. Allow to cool completely before splitting in half.

Assembly:
Mascarpone pepper jelly Halved biscuits
10 slices Virginia country ham, each slice quartered
Spring greens

Lay the biscuits out on a work surface. Spread a little mascarpone pepper jelly mixture on each half. Stack s few slices of the ham and a few leaves of greens on each bottom half, then top with the other half of the biscuit.

Makes about 48.

Adapted from Patrick O’Connell’s Refined American Cuisine.

1 12-15 lb. ham on the bone, fully cooked
¼ c. Paumanok Preserves Onion Mustard Mizzle
4 10-oz. packages pie crust mix
2 tsp. powdered thyme
2 tsp. powdered sage
½ tsp. ground black pepper
1 c. ice water
2 egg yolks
2 T. heavy whipping cream

1. Skin the ham and remove all fat. Spread ham with Mustard Mizzle
2. In a large bowl, mix the pie crust mixes with the spices. Add 1 c. ice water, mixing lightly with fingertips. Shape into a ball.
3. On a large well-floured surface, roll out the dough to ¼” thickness. Place the ham in the center of the dough and wrap dough around it. Trim.
4. Moisten edges of dough with water, join and seal securely.
5. Roll out trimmed pieces of dough and cut into fancy shapes with cookie cutter. Moisten backs of shapes with water and place decoratively on pastry-wrapped ham.
6. In a small bowl, beat 2 egg yolks and heavy cream. Brush over pastry. Bake ham at 375 degrees for 45 minutes, or until crust is golden-brown.

Serves 24.

3 c. all-purpose flour
2 T. sugar
¼ tsp. salt
1 c. (2 sticks) cold unsalted butter, cut into small pieces
6-8 T. ice water
1 c. soft white bread cubes, no crusts
1 T. melted butter
1-1/2 c. Paumanok Preserves Absolutely Apricot Jam or Pick of the Peach Jam
2 medium peaches, peeled and sliced
½ c. fresh raspberries or mashed fresh blackberries or chopped fresh apricots

1. Place the flour, salt and sugar in the bowl of a food processor fitted with a metal blade. Add the butter and pulse the mixture several times until it resembles coarse cornmeal. Add 6 T. ice water and pulse about 3 times, just until the pastry dough clings together.
2. Refrigerate the dough at least 30 minutes. Then roll the dough out on a lightly floured surface to ¼” thickness. Using a 4-1/2” saucer as a template, or a 4-1/2” diameter cookie cutter, cut out circles.
3. Toss the bread crumbs with the melted butter. Mix together with the jam and peaches.
4. Place 3 T. of the crumb mixture in the center of each pastry circle. Top with 4 berries or 1 heaping tsp. of mashed blackberry.
5. Moisten edges of circles with water. Fold dough over to make of each a half-moon shape. Press the edges together with the tines of a fork, or crimp well with your fingers, to make a tight seal. Transfer pies to an ungreased baking sheet. Refrigerate 30 minutes.
6. Preheat oven to 375 degrees while the pies are refrigerated. Place baking sheet in oven and bake pies 220-25 minutes, or until edges and tops are golden brown. Remove from oven and transfer pies to wire racks to cool.

Makes 20 pies.

Chill before serving.

5 cups shredded white cabbage
2 T. finely chopped onion
½ c. sour cream
½ c. mayonnaise
2 T. lemon juice
¼ cup Paumanok Preserves Gracious Garlic Gellee
½ Tsp. Salt
¼ Tsp. Pepper

1. In a large bowl, whisk together all ingredients except the cabbage and onion.
2. Add the cabbage and onions, and toss well, until coated.
3. Adjust seasonings.
4. Cover and refrigerate one hour.

Serves 4-6 as a side dish.

1 lb. rotini, cooked and drained
½ c. frozen peas, thawed and drained
½ c. chopped celery
½ c. chopped red onion
3.5oz. jar pimientos, drained
2 c. shredded mozzarella cheese
2 tsp. Paumanok Preserves Onion Mustard Mizzle
1 tsp. coarsely ground black pepper
1 heaping T. parsley flakes
2 tsp. salt
½ c. mayonnaise
1 c. cole-slaw style vinaigrette dressing

1. In a large bowl, combine pasta and next five ingredients, mixing well.
2. In a bowl, whisk together the rest of the ingredients .
3. Pour mustard mixture over salad and toss well to coat.
4. Chill well before serving.

2 T. butter
4-1/2 c. mini-marshmallows
6 c. Rice Crispies cereal
1 jar favorite Paumanok Preserves fruit jam

Heavily grease a 9x13” pan

1. In a heavy saucepan, melt the butter; stir in the marshmallows until melted and smooth.
2. Pour into large bowl and combine well with cereal.
3. Transfer half the mixture to the prepared pan, pressing down evenly.
4. As soon as the mixture is set (about 5 minutes), spread with jam.
5. Layer on top the rest of the marshmallow/cereal mixture; smooth and press down evenly.
6. Wait again until set- another 5 minutes or so- before cutting into squares and serving.

Makes about 12 large squares.

30 Ginger Snaps, finely crushed
2 pkg. (8 oz. each) Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2/3 cup sugar
Grated peel and juice from 1 medium lemon
2 eggs
2/3 cup Absolutely Apricot Jam

PREHEAT oven to 350°F. Sprinkle cookie crumbs evenly onto bottom of greased 13x9-inch baking pan; set aside.
BEAT Neufchatel cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lemon peel and juice; mix well. Add eggs, 1 at a time, mixing just until blended after each addition. Pour over crumbs in pan.
BAKE 25 minutes or until center is almost set; cool completely. Spread preserves evenly over cheesecake. Refrigerate at least 1 hour or until chilled. Cut into 24 bars to serve. Store leftover bars in refrigerator.

24 servings, 1 bar each

1 package (about 8 oz.) apple crisp mix, such as T. Marzetti’s
1 T. dried lemon peel
Pinch of ground clove
¼ tsp. ground ginger
1 cup oats (not instant)
1 c. ground walnuts
5 T. unsalted butter
¾ c. Paumanok Preserves Razzle-Dazzle Raspberry Jam

Preheat oven to 350 degrees.

1. Combine the apple-crisp mix, lemon peel, clove, ginger, oats and walnuts.
2. Add the butter and mix with finger until crumbly.
3. Press half the crumbs into an 8” square baking dish to form a firm even layer.
4. Stir the jam with a fork to loosen and spread evenly over the pressed crumbs.
5. Sprinkle the remaining crumbs evenly over the preserves.
6. Bake 30 minutes until evenly browned. Cool on a rack 30 minutes, until firm.
7. Cut into 16 2” squares.

Makes 16.

¼ c. virgin olive oil
¼ c. vegetable oil
1 large sweet onion
4 c. fresh grape or cherry tomatoes
1 8-oz. can tomato sauce
1 c. (8-oz.) water
1 jar