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

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.

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. 

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!