Apricot Brandy Brie

• 1 (13.2-ounce) Brie round
• 1/2 cup Stonewall Kitchen Apricot Jam
• 1/4 cup brandy
• French bread toasts
• Fresh strawberries
• Apple, sliced

Preheat oven to 350 degrees F. Prepare Brie cheese by running a knife around the top of the cheese round 1/4-inch in from the edge, just cutting through the rind. Make cross cuts across the top & remove top rind. Place cheese on a heatproof serving dish & bake 15 min or so until the cheese softens. Meanwhile, heat the Apricot Jam in a small saucepan over medium low heat until it bubbles. Turn off heat & add the brandy. Stir until combined. Pour jam over heated Brie.

Serve warm with French bread toasts, fresh strawberries and sliced apples.
Serves 6-8

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Soppressata Bundles

In a bowl, toss 1 small head of finely shredded radicchio with 5 stemmed and chopped Delallo peperoncinis, 2 ounces of Wild Goat goat cheese, 1tsp red wine vinegar, 1 tsp of Partanna EVOO and 3 tbsp of toasted pine nuts. Arrange 24 thinly sliced Soppressata on a work surface and mound the radicchio salad on the sliced soppressata. Roll up like a cone and serve.

Suggested Pairing: Scharffenberger Brut Rosé or any other fruit-forward sparkling wine.

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Lemon Cream Filled Strawberries

Core 30+ strawberries.  Slice a small tip off the bottom of the strawberry so it stands without falling.  Whip 1/2 cup of whipping cream in a chilled bowl until soft peaks (or use cool whip).  Whisk in 2 Tbsp. confectioner's sugar.  In a new bowl, whisk 2 ounces of mascarpone (or cream cheese) and 2 Tbsp Stonewall Kitchen Lemon Curd.  Fold Lemon Curd mixture into whipped cream.  Pipe mixture into strawberries. Top with a blueberry.

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Grilled Pasta Salad

Boil your favorite pasta (we love any Di Sardegna gold), drain and set aside.  Whisk 1/2 cup of olive oil (try our Tuscan Herb), 1/4 cup of balsamic vinegar & 1 Tbsp of Amazing Herbs.  Toss pasta in dressing.  Chop grilled eggplant & Cucina and Amore grilled peppers & toss with pasta.  Cubed pepperoni & smoked provolone add additional flavor.  Add salt & pepper as needed.

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Blasted Burgers

• 1½ lbs ground chuck
• 1⅓ cups grated sharp cheddar cheese
• 8 Tbsp Sable & Rosenfeld 3 Pepper Blast Dip
• Salt & pepper to taste

Season ground chuck with salt & pepper. Divide into 8 equal portions & shape each portion into a 4-inch round patty.

Top each of 4 patties with 1/3 cup grated sharp cheddar cheese & then 2 tbsp 3 Pepper Blast. Place a second patty over each cheese-topped patty, pressing to seal.

Grill burgers 4- 6 minutes per side or until desired degree of doneness is reached. Serve on buns with choice of condiments.

Serves 4.

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Shrimp Ceviche

• 1 lb of cooked shrimp
• Juice of 2 limes
• 1 c cucumber, diced, seeded & peeled
• 1/2 c finely chopped red onion
• 1 c diced, seeded tomato
• 1 Tbsp roughly chopped cilantro
• 2 jalapeno peppers, seeded and diced
• 1/4 c Persian Lime Oil
• 1/2 c Coconut Balsamic OR 1/2 cup Peach Balsamic

Chop shrimp in to 1/2-inch pieces in a medium glass bowl. Add lime juice, cumbers, onion & peppers. Refrigerate for 1 hour. Stir in tomato, cilantro, oil & balsamic. Let stand at room temperature for 30 minutes.

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Easy Cheesy Corn Toast

• 1 c Stonewall Kitchen Spicy Corn Relish
• 1 c Monterey Jack cheese, finely shredded
• 1 loaf French bread (soft, not too crispy)
• 1/4 c mayonnaise
• 1/2 tsp garlic salt

Preheat oven to 400 degrees F. In a small bowl, mix Spicy Corn Relish, cheese, mayonnaise & garlic salt. Slice the bread into 1/4-inch slices. Place the slices on a cookie sheet. Top each slice with a spoonful of the cheese & relish mixture. Bake until bubbly & brown (approximately 8 min).

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