Talks & Tastes: Raspberry Jam Three Ways

Cooking for Solutions 2011 (click to zoom in & see us on the official Aquarium presentation schedule)

A few weeks ago we received an email from Whole Foods asking if we would be interested in doing a presentation at this year’s Cooking for Solutions.  At first we were completely terrified because talking in front of a group of people seemed very intimidating.  However, after giving it some thought, I remembered that you have to confront a fear to overcome it.  A reply email was sent back saying, “Yes, count us in.  We’d love to give a presentation!”  We decided 30 minutes really wasn’t long enough to make a batch of jam.   Instead, we choose to  show how we use our jams in our home.  One jam, three ways.

Below are recipes we used in our presentation.  We hope you’ll have a chance to try them out in your home.

Breakfast: Raspberry Yogurt Parfait

A handcrafted breakfast from start to finish

½ cup European style yogurt such as St. Benoit (a wonderful hand crafted European style yogurt)
2 tbsp Serendipity Raspberry Jam
2 tbsp Granola
Raspberries (for a little something extra)

Summery Serendipitous Breakfast

Raspberry Vinaigrette & Marinade

Ridiculously easy, but so tasty!  This dressing is wonderful on green or fruit salads or used as a marinade with chicken or lamb.

1 tsp Raspberry Jam
¼ tsp Herbs de Provence
½ tsp Stone Ground Mustard
⅓ cup Raspberry Vinegar or Red Wine Vinegar
⅓ cup Extra Virgin Olive Oil (walnut oil if using for a marinade)
Pinch of Salt & Pepper to taste

Rasberry Vinaigrette Step-by-Step

Add the jam, herbs, and mustard to a jar with an air tight lid.  Add the vinegar and shake to combine.  Then add the olive oil and shake until emulsified.  It’s a delicious, one minute salad dressing!

Dessert: Raspberry & Rum Coulis

Cheesecake with Raspberry & Rum Coulis

Now, this is the easiest of the three!

Raspberry & Rum Coulis

½ cup Raspberry Jam
2 tbsp Vanilla Run

Whisk together the raspberry jam and rum until smooth and run through a mesh strainer to remove the seeds.

For our presentation we served this over a cheesecake we picked up on our way into Monterey, brushed some chocolate sauce onto a plate, and added a spring of mint.

Mini Cheesecake with Raspberry Jam

This raspberry coulis would also be wonderful served over ice cream or along side a chocolate cake or brownie.

Check back soon because we’ll have a Cooking for Solutions 2011 recap with photos!

Until next time.

Serendipitously,

Kristen & Lynette

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