Thursday, July 9, 2015

Pulled Pork Tacos with Cherry Bourbon Chipotle Preserves

Serves 6-8

4-5 lb pork butt (aka pork shoulder)
1 large sweet onion (chopped)
Salt & Pepper
1 can diced tomatoes
4 garlic cloves, peeled & smashed
Flour Tortillas
Cherry Bourbon Chipotle Preserves
Misc. Toppings (shredded cabbage, cilantro, lime wedges, sour cream)

Directions:
Place onions in bottom of crock pot. Generously rub pork butt with salt and pepper, place in crock pot, add can of tomatoes (juice and all) and garlic to crock pot. Cook on low for 8 hours (or until pork is tender enough to be shredded). Remove pork and shred, place in bowl and set aside. Strain juices through 2 layers of cheesecloth, add back to pork until just covered.
Serve with Cherry Bourbon Chipotle Preserves and your favorite toppings in flour tortillas and a side of rice and beans.

Peanut Butter & Preserves Cookie Bars

Preheat oven to 350°F.           
                .   
 Can be made 3 days ahead. Store airtight at room temperature.

Nonstick oil spray                                    
1 ½ cups all-purpose flour
½ teaspoon baking powder                   

¾ cup smooth peanut butter
¾ cup (packed) golden brown sugar    

½ cup (1 stick) unsalted butter, room temperature
1 large egg                                                

1 teaspoon vanilla extract
¾ cup fruit preserves (Strawberry Bay Leaf, Strawberry Chocolate, etc.)
2/3 cup coarsely chopped salted dry-roasted peanuts

Directions:
Line 8x8x2-inch metal baking pan with heavy-duty foil, leaving 2 inch overhang around all edges and pressing firmly into corners and up sides of pan. Coat foil with nonstick spray. Whisk flour, baking powder, and ¼ teaspoon salt into small bowl. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture;
beat on low speed just to blend. Transfer half of dough to prepared pan. Place remaining dough in freezer for 10 mins. Using fingers, press dough evenly onto bottom of pan. Spread jelly over in even layer. Remove dough from freezer; break into grape-size pieces and scatter over jelly layer. Sprinkle chopped nuts over. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack. Using foil overhang as aid, lift bars from pan. Gently peel foil from edges. Cut into 16 squares.

Adapted from Bon Apetit recipe: http://www.epicurious.com/recipes/food/views/peanut-butter-and-jelly-bars-364073

Friday, June 26, 2015

Fruit/Herb Preserves Vinaigrette Dressing

This is a great way to use up any flavor of fruit or herb preserves you might have in your fridge.

Strawberry is always a go-to favorite for this tasty dressing, but also try the roasted garlic, or a blueberry basil later in the season!

Vinaigrette Dressing with Herb/Fruit Preserves


2 Tbls Fruit/Herb Preserve (Strawberry Black Pepper, Roasted Garlic, Blueberry Basil)
1 Tbls Dijon Mustard
¼ Cup White Wine Vinegar
¼ Cup Extra Virgin Olive Oil
Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)

Directions:
Place first four ingredients in a lidded jar or dressing shaker and shake until well blended. Add salt and pepper to taste.

Tuesday, June 9, 2015

Strawberries!



I picked up 20 quarts of fresh delicious strawberries from Living Hope Farm in Harleysville, PA last Friday and worked hard all weekend canning up four different strawberry preserves:

Strawberry Bay Leaf
Fresh strawberries from Living Hope Farm in Harleysville, PA are simmered with bay leaves in this wonderful preserve. The bay leaf is subtle, and instead brings out the fresh strawberry flavor - similar to the way coffee brightens chocolate. 

Perfect for morning toast or french toast, this preserve also goes great over ice cream. Or use as a base in a vinaigrette dressing. 


Peppered Strawberry
Fresh strawberries from Living Hope Farm in Harleysville, PA are paired with freshly ground black pepper for a unique strawberry preserve. The black pepper is very subtle, but helps lend a savory note to a traditionally sweet preserve.

Pick your favorite soft cheese (goat or mascarpone work perfectly!) and serve alongside this semi-sweet preserve. Or add a spoonful to your favorite mixed drink. Strawberry Mojitos, anyone? 


Balsamic Strawberry
Fresh strawberries from Living Hope Farm in Harleysville, PA are simmered with a rich balsamic vinegar to create this flavorful semi-sweet and savory preserve. 

Skip the maple syrup and serve this tasty preserve with french toast and mascarpone cheese. Or, next time you need to pack a lunch - go with a gourmet PB&J! 


Chocolate Strawberry
Fresh strawberries from Living Hope Farm in Harleysville, PA are combined with chocolate for this semi-sweet preserve. 

Ice cream sundaes, PB&J, spoonful in yogurt with granola for a tasty parfait, stuffed french toast. 

Sunday, March 1, 2015

Indian Valley Farmer's Market Dates - 2015



Small Batch Kitchen has BIG plans for the 2015 season, Mark your calendars and be sure to visit us on opening day!

Sunday, October 26, 2014

Cheddar Cheese Thumbprint Cookies with Pepper Jelly



These were a tasty and easy to make appetizer. I used Jalapeno Spread on half and Tri-Color Hot Pepper Spread on the other half.

Cheddar Cheese Thumbprint Cookie with Hot Pepper Spread

Makes about 36
1-1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup unsalted butter, softened
1 egg yolk
1 cup all-purpose flour (I used whole wheat flour)
1 cup Small Batch Kitchen Hot Pepper Spread
Preheat oven to 350 F. In food processor, pulse together cheddar and parmesan cheeses and butter until smooth. Add egg yolk; pulse until blended. Add flour; pulse just until soft dough forms. With hands, roll tablespoonfuls of dough into 1-inch balls. Place on ungreased baking sheet. With thumb, make indentation in center of each. Refrigerate for 15 minutes. Bake 15 minutes or until firm outside and lightly golden. Remove the baking sheet from the oven and place the baking sheet on a cooling rack, allowing the cookies to cool directly on the baking sheet. At this point cookies can be stored in airtight containers at room temperature or frozen. Before serving, fill indentations with hot pepper spread. If you have stored the cookies for a time before serving them, you can re-crisp them by baking them at 350 F for 3 minutes, then allow them to cool fully before adding the spread.
Adapted from the recipe found at: http://www.christmas-cookies.com/recipes/recipe363.savoury-cheddar-cheese-thumbprint-cookies.html 

Tuesday, October 14, 2014

Oktoberfest - October 18th

We'll be at the Oktoberfest event at the Indian Valley Farmer's Market on Saturday, October 18th.

This FREE event runs all day - 8:30 am - 4 pm at Stover Beverages at 115 S. 4th Street, Telford, PA.

We are closing our first Farmer's Market season with a bang, and are debuting our beer and wine line this Saturday.

Also, be sure to place your orders for holiday gifts soon! You can email me at thesmallbatchkitchen@gmail.com to place an order - check out our "What's in Stock" page to see our current availability.

14Oktoberfestflyer