PORK & APPLE MEATBALLS WITH ASIAN PLUM SAUCE

1 lb. ground pork
1 TBL butter
1 small apple, peeled & coarsely grated
1/2 tsp. Salt
1 small onion, finely chopped
1/4 tsp. ground pepper
1/2 cup dry breadcrumbs
3/4 cup Tait Farm Asian Plum Sauce
1 egg

Over medium heat, sauté the grated apple and the onion in the butter. Cool slightly them mix with the ground pork, breadcrumbs, egg, salt and pepper. Form into meatballs (small if intended for cocktail snacks). Place meatballs in a shallow baking pan and bake uncovered in a 350-degree oven for 20-30 minutes, depending on size. Add the Asian Plum Sauce, coating each meatball. Bake 10 minutes longer or until meatballs are done and the sauce is bubbling. Serve as a main course over noodles or just as they are for cocktails.

1 1/2 lb. Salmon fillet
1/2 cup Tait Farm Asian Plum Sauce
1/4 cup fresh lime juice
1/4 tsp. salt
1 tsp. Fresh chopped cilantro

Mix all the ingredients together. Remove 1/4 cup of the marinade for garnish. Marinade the salmon in the remaining sauce for 1 hour. Grill the salmon, basting occasionally. Garnish with the 1/4 cup marinade and fresh chopped cilantro.

CHERRY CHIPOTLE WITH POLENTA AND BLACK BEANS

1 cup corn grits
1 cup grated Monterey Jack cheese
1 cup corn (fresh or frozen)
1 avocado, sliced
2 cups cooked black beans, heated
Tait Farm Cherry Chipotle Sauce

Bring 3 cups of water to a boil, add 1/2 tsp. salt. Stir in corn grits and corn, reduce heat. Cover and simmer for 5-10 minutes stirring occasionally. When polenta is thick and creamy, dish out a generous portion (3/4 cup) in the center of a plate, top with warm black beans, add grated cheese, drizzle with Cherry Chipotle Sauce. Garnish with avocado slices and fresh cilantro. Serves 4.

KIWI CARIBBEAN CHICKEN AND RICE

2 TBL oil
1 1/2 cups chicken breast meat, cut in 1/2 inch cubes
1/2 cup green onions, sliced
1/2 cup red bell pepper, diced
3 cups of cooked rice (preferably basmati)
1/2 cup (or more to taste) Tait Farm Kiwi Caribbean Sauce

Heat oil in a wok or skillet.  Stir-fry the onions and peppers for 2 minutes.  Add the diced chicken and stir-fry until the chicken is opaque.  Add the cooked rice.  Add the Kiwi Caribbean and stir well to combine.  Serves 2.

RASPBERRY GRILLE ROASTED VEGETABLES

Vegetables- Choose as many as you like:
butternut squash, yams, sweet potatoes, small onions, carrots, parsnips, beets, sweet peppers, whole cloves of garlic, turnips, fennel (anise), zucchini squash, etc.

Peel the vegetables and cut into chunks. Mix them all together. Place them in a shallow baking dish. Coat them with olive oil or canola oil. Sprinkle with salt. Roast them uncovered in a 350-degree oven for 30 minutes. Remove from oven and liberally baste with Raspberry Grille Sauce. Return to the oven and continue roasting for 30 minutes longer or until vegetables are tender. Serve as they are or on a bed of couscous.

BEEF & PORTABELLA MUSHROOM BBQ

1 lb. ground beef (or turkey)
4 oz. portabella mushrooms, finely chopped*
2/3 cup Tait Farm Raspberry Grille Sauce
2 TBL oil
2 TBL tamari
1 medium onion, chopped
1/2 tsp. salt (or to taste)
1 clove garlic, finely minced

In a large skillet sauté the mushrooms, onions and garlic in the oil. When the mushrooms have rendered most of their liquid and the onions are translucent transfer them to another dish and set aside. In the same skillet, stir and brown the ground beef really well (no sign of pink). Return the mushroom mixture to the skillet. Add the Grille Sauce, tamari and salt. Cover and turn heat down to low. Simmer gently for twenty minutes. Serve in buns. Makes approximately six sandwiches. *shitake and button mushrooms will also work nicely.

TERIYAKI BLACK BEAN SALSA

2 C cooked black beans
1/2 C Raspberry Teriyaki Sauce
1 large tomato, seeded & chopped
1/4 C canola oil
1/4 C chopped scallions
1 1/2 TBL lime juice
1/2 C chopped sweet peppers
1/4 tsp. grated lime rind
1 avocado, diced
1/8 tsp. black pepper
1/8 tsp. cayenne pepper

Mix all ingredients together. Serve with grilled fish or poultry.

RASPBERRY SPICED PEARS

1/2 cup Raspberry Shrub
1/4 cup water
1 cinnamon stick
8 whole cloves
1 2-inch piece of vanilla bean
3 fresh pears, peeled & halved (Comice pears are best)
1-tsp. cornstarch in 2 TBL water
slivered almonds for garnish

Mix first 5 ingredients. Cover & simmer in a large sauté pan for 15 minutes. Add pears, cover & cook on low heat for 15 minutes. Occasionally baste pears with liquid. Remove pears. Bring liquid to a boil. Add cornstarch mixture, stirring until a light syrup forms (this happens quickly). Remove from heat and spoon over pears. Top with slivered almonds. Serve with ice cream or whipped cream.

RASPBERRY CIDER PUNCH

1/2 gallon apple cider
1 cup Tait Farm Raspberry Shrub
2 liters seltzer water

Mix and serve over ice.

CRANBERRY GLAZED APPLES

4 large tart apples, peeled, cored and sliced 1/4 inch thick
2/3 cup dried cranberries or raisins
4 TBL butter
1/3 cup Tait Farm Cranberry Shrub
A pinch of cinnamon, allspice and cloves

CRANBERRY MAPLE WHIPPED CREAM

1 cup whipping cream
1 TBL Tait Farm Cranberry Shrub
1 TBL maple syrup

Whip all together until stiff.

Pour boiling water over cranberries, let them sit 10 minutes then drain. Melt butter. Sauté apples for 3 minutes. Add shrub, cranberries and spices. Continue to sauté until apples are just soft and glazed. Serve warm with cranberry maple whipped cream and chopped toasted hazelnuts.

CRANBERRY COUSCOUS SALAD

6 cups of cooked couscous
1/2 cup of red onion, chopped
1/2 cup dried cranberries
1/2 cup walnuts, coarsely chopped
Dressing:
Grated rind and juice of one large orange (1/2 cup juice)
1/3 cup Tait Farm Cranberry Shrub
3/4 cup canola oil
1 TBL ground coriander
1/4 tsp. ground allspice
Freshly ground black pepper to taste
1 1/2 tsp. salt

Beat together dressing ingredients and pour over salad ingredients. Serves 8

GINGER SWEET POTATO SALAD

3 lbs. sweet potatoes or yams
1 cup of chopped celery
1 bunch scallions (with part of the green tops),thinly sliced
2/3 cup of raisins
2/3 cup pecans, lightly toasted and coarsely chopped
Dressing:
1/2 cup canola oil
1/3 cup Tait Farm Ginger Shrub
grated rind of one lemon
2 TBL lemon juice
1/2 tsp. salt
1/8 tsp. freshly ground black pepper

Boil the sweet potatoes or yams (in their skins) for 15 minutes or until just tender when pierced with a paring knife. When the potatoes are cool, peel them and cut them into 1/2 inch cubes. In a large bowl, whisk together all the dressing ingredients. Add the celery, scallions and raisins. Gently fold in the potatoes and pecans. If you are planning to hold the salad for any length of time in the refrigerator, reserve the pecans and fold them in at the last minute.

ROGER FISHER'S GINGER MANGO SALSA

2 cloves of garlic
1 jalapeno pepper, minced (with seeds for more heat)
1/2 red onion, diced
1/2 cup loosely packed fresh cilantro
1 juice orange, zested & squeezed
1/2 cup loosely packed fresh basil
1/4 cup extra virgin olive oil
crystal salt (kosher or sea salt)
3 mangos, peeled & diced
freshly ground black pepper (I like Malibar)
1 large sweet red peppers, diced
1/4 - 1/2 cup Tait Farm Ginger Shrub

In a non-reactive bowl mash the garlic with a little salt, whisk in the orange juice and the olive oil. Season with black pepper, then add the Ginger Shrub. Add the diced mango, onions, sweet red pepper and the minced Jalapeno. Let the mixture marinate, chilled, at least for half an hour. Before serving check the salsa and adjust the flavor to suit your taste. (I like sriracha asian chili sauce to bring up the heat and crystallized ginger to bring up the ginger flavor). Lastly, chop the cilantro and basil and toss with the mixture, garnish with the orange zest.

Yield: about 5 cups (enough for a crowd)

GINGER BLACK BEANS & RICE & ROPA NUEVO

2 cups cooked black beans, rinsed & well drained
1 cup of rice
1 TBL oil
1/4 cup chopped red sweet pepper
1/4 cup Tait Farm Ginger Shrub
3/4 cup chicken or vegetable broth
1 tsp. ground coriander seed
1/2 tsp. ground cumin

Heat oil in a 2 qt. Saucepan over medium heat. Add peppers and sauté for 1-2 minutes. Add rice and stir constantly until rice starts to turn opaque. Add all other ingredients and bring to a boil. Cover pan and reduce heat to low simmer 20 minutes.

ROPA NUEVO (Ginger Beef, pork or lamb in the Cuban style)

3 lb. Beef, pork or lamb roast
1 large sweet onion
juice and rind of 1 lime
Sauce:
15 oz can tomato sauce
2 tsp. ground coriander
1/4 cup Tait Farm Ginger Shrub
1/2 tsp. ground allspice
1 clove garlic, minced
1/8 tsp. cayenne pepper (or more to taste)
2 tsp. ground cumin

Sear roast on all sides and place in a deep casserole or roasting pan. Saute onion in a little oil and spread over roast. Mix sauce ingredients together (except limejuice & rind) and pour over meat. Cover tightly and roast at 325 degrees for 2-3 hours or until meat is very tender. Remove roast to a heated platter and slice. Add limejuice and rind to the sauce and pour over meat. Serve with black beans and rice.

ANNE QUINN CORR'S BAKED STUFFED BRIE

1 lb. Wheel of Brie
1 sheet puff pastry, defrosted
1 egg, beaten
1/2 cup Tait Farm Cranberry or Ginger Peach Chutney

Preheat oven to 425 degrees. Unfold puff pastry onto a floured surface and roll out to uniform thickness. Slice the Brie in half horizontally and put one half on the puff pastry. Place the chutney on the Brie half and top with the other half of the cheese. Trim off the four corners of the puff pastry. Wrap the pastry over the top of the cheese, folding neatly to make a smooth parcel. Flip the assembly over and place on a parchment-lined baking tray (or use the piece of parchment that comes with the pastry). Brush the top and sides of the wrapped Brie with the beaten egg. Cut out decorations from the remaining puff pastry corners and place on top of the brushed surface. Brush the entire assembly with egg. Bake for about 20 minutes, or until the top is puffed and golden brown. Allow to cool for at least 20 minutes so the cheese is not too liquid when it is first cut. Serve with water crackers of slices of French bread. Serves 12-16.

14 USES FOR
TAIT FARM TOMATO CHUTNEY

1. Put a dollop of tomato chutney on baked mini quiches before you serve them.  Serve on top of or alongside a large quiche.  It works well with quiche lorraine, spinach quiche or seafood quiche.
   
   
2. Use as a filling for an omelet, or serve alongside a vegetable fritata.
   
   
3. Serve on cornbread or biscuits.
   
   
4. Use as a topping on a savory cheesecake.
   
   
5. Serve alongside crab cakes of fish cakes.
   
   
6. Use instead of cocktail sauce with boiled shrimp.
   
   
7. Use as a topping for grilled hamburgers.
   
   
8. Serve with grilled salmon.
   
   
9. Serve with grilled scallops.
   
   
10. Pour a jar over a meatloaf the last half-hour of baking.
    
    
11. Whip 8-oz. cream cheese with 3 tablespoons of mayonnaise. Pipe onto Belgian Endive leaves.  Place a dollop of tomato chutney on top.
    
    
12. Serve with cold turkey, chicken, roast beef, lamb and cheese.
    
    
13. Put a dollop on warm grilled polenta just before serving.
    
    
14. Serve with a cheese, black bean and scallion quesadilla.

SMOKED TURKEY AND CHUTNEY WRAPS

Large flour tortillas
Smoked turkey (mesquite or regular)
Tait Farm Tomato Chutney (other chutneys work as well)
Whipped cream cheese
Shredded lettuce, grated carrots, sliced scallions

Spread the tortilla with the cream Cheese, leaving a 1-2 inch border all around. Sprinkle on lettuce, carrots and scallions. Lay slices of smoked turkey on top of vegetables. Spread a row of chutney along the side closest to you. Roll the wrap tightly. Slice in half on a diagonal. The wraps may also be sliced into 1 inch lengths and skewered with toothpicks and then served as an hors d'oeuvere. They can also be wrapped (whole) in plastic film and refrigerated until you wish to serve them.

WINTER SQUASH WITH CRANBERRY CHUTNEY

One acorn squash
One jar Tait Farm Foods Cranberry Chutney
1tsp. fresh orange rind

Cut an Acorn Squash in half and remove the seeds in the usual way.  Combine one jar of Tait Farm Foods Cranberry Chutney with 1 teaspoon of grated fresh orange rind.  Fill the cavities with this mixture and bake, covered for 1 hour at 350 degrees.  You can “stretch” the chutney by adding a half a cup of chopped apple to the mixture.

ROAST PORK TENDERLOIN WITH RHUBARB CHUTNEY

2 whole pork tenderloins
1 jar of Tait Farm Rhubarb Chutney (Celebration Chutney also works well)
1/3 cup chicken broth

Heat a small amount of oil in a large skillet. Brown the tenderloins on all sides. Place them in a roasting pan. Deglaze the skillet with the chicken broth, scraping any brown bits and incorporating them into the broth. Add the chutney. Stir well to combine. Spoon evenly over the tenderloins. Cover the roasting pan with a lid or foil. Roast at 350 degrees for 45 minutes to an hour or until the pork is just cooked through. Slice the tenderloins into medallions and serve topped with the chutney sauce. Serves 4.

KIWI CUCUMBER SALAD*

1 large tomato seeded and cut into a 1/2" dice
1 cucumber peeled, seeded and cut into a 1/2" dice
2 green onions, chopped, greens only
A handful of cilantro, chopped
Kiwi Caribbean Sauce to coat
A pinch of sea salt

Mix all the ingredients together in a bowl. Serve with grilled chicken or fish.

COLD NOODLE PLUM SALAD*

1 Package Lo Mein Noodles, cooked	1 Green Onion, julianned
1/2 Cucumber, seeded and julianned	1/4 Red Bell Pepper, julianned
1 Carrot, julianned	Lime
Cilantro, coarsely chopped	Water
Asian Plum Sauce

 

In a large bowl toss noodles with Asian Plum Sauce until coated, use a little water to thin out the sauce if necessary, add remaining ingredients and toss. Finish by squeezing a little lime juice, to taste, on top. An excellent accompaniment with your favorite meat or tofu.

QUICK SLAW WITH GINGER VINAIGRETTE*

2 cups finely chopped green or white cabbage
1 cup finely chopped red cabbage
1/2 cup finely shredded carrot
Half of a red pepper finely chopped
Half of a tart, firm apple - peeled, seeded and finely chopped
Ginger Vinaigrette, enough to coat

Mix all ingredients in a bowl and toss.

*Developed by Michael Dunkle at the 2004 Philadelphia Flower Show

Spinach & Apple Salad with Rosemary Dressing

8 C spinach torn into bite sized pieces
You may substitute mesclun (spring mix ) for the spinach
2 apples, thinly sliced 2-3 scallions, sliced (optional)
1/2 C walnut halves

Dressing
1/4 C Tait Farm Olive & Rosemary Oil
2 TBL apple cider vinegar
1/4 tsp. sugar or honey
1/4 tsp. salt
Pinch of freshly ground black pepper 1 small clove of garlic, minced

Whisk together the dressing ingredients and pour over the salad ingredients. Toss well and serve immediately. Serves 4.

VEGETABLE COUSCOUS SALAD DRESSING

3 TBL lime juice
1/4 tsp. freshly ground black pepper
Grated rind of 1 large lime
1 tsp. salt
3/4 cup Tait Farm Olive & Rosemary
2-3 TBL fresh dill, minced or 2 tsp. dried extra fresh dill for garnishing

Salad
1/2 cup diced sweet onion
2 cups couscous
1 TBL olive oil
1 cup crumbled feta cheese
4 cups chicken broth
1 lb. Asparagus, Broccoli or Green Beans sliced into 1 inch diagonal pieces

Whisk together dressing ingredients and set aside. In a saucepan, fry onions in 1 TBL of oil until translucent. Add broth and bring to a boil. Add couscous and stir. Cover pot and remove from heat. Set aside for 5 minutes, and then fluff with a fork. Cover pot. Wait another 5 minutes and fluff again, this time remove the lid and allow couscous to cool. Blanch the vegetables in salted, boiling water for 2 minutes. Plunge vegetables into cold water to stop cooking process. Drain very well. When couscous and vegetables are at room temperature, combine them with the feta cheese. Whisk the dressing well and add to the other ingredients. Sprinkle fresh dill overall. Refrigerate or serve immediately at room temperature. Serve 6-8.

RASPBERRY VINAIGRETTE

1/2 cup raspberry vinegar
2 TBL honey
1 cup canola oil
1 tsp. celery seed
1 tsp. dijon mustard
1 clove garlic, crushed

Put all ingredients in a jar and shake vigorously. Especially good on spinach, mushroom and scallion salad.

ALYSSA'S CHOCOLATE SAUCE

1 jar of Tait Farm Alyssa's Berry Sauce
1 cup chocolate syrup (we like Hershey's Special Dark)

Combine ingredients and serve over vanilla ice cream.