Experiment, have fun, eat well: If we can achieve any two of those objectives in the kitchen, that's a success. If we hit all three, well, it's a culinary trifecta!
As with most recipes, use these as a steppingstone to something better, more interesting, or attuned to your palate. Play with proportions. Add your own favorite ingredient. What else would complement your jam or the food you're putting it on?
We'd love to hear about your change-ups and inventions with Paragon Jams. Please email us and tell us all about it!
2 Tbsp Pear Tarragon Jam
3 1.5-oz. shots of gin
Ginger beer (our current favorite is Seabold Ginger Beer -- the perfect amount of spice and tang)
Combine Pear Tarragon Jam, gin and ice in a cocktail shaker and mix well. Partially fill two tall glasses
with ice, then toss a hefty pinch of salt in each glass (it will brighten the many flavors). Pour in the jam-
and-gin combo, top with ginger beer, stir and serve.
Judy's Loaves & Fishes Sandwich
2 slices bread (sourdough, pain au levain, or another favorite, crusty loaf)
4-oz. can sardines, drained
2-3 Tbsp Pink Grapefruit Marmalade with Pink Peppercorns
Dijon or spicy, whole-grain mustard
Arugula, watercress or lettuce
Toast bread slices; slather one slice with mustard, the other with marmalade.
Break sardine filets in half, lengthwise (or mash them or break into small pieces). Arrange on bread, add greens.
Mashed white beans, seasoned with olive oil and thyme or basil
Pear Tarragon/Miso Glaze
3 parts Pear Tarragon Jam
1 part miso paste
Water, gin or vermouth
In a bowl, stir together jam and miso til well blended. Add more jam or miso, to taste. Dilute to desired consistency
with liquid of choice.
Toss raw vegetables in glaze, then either sauté on the stovetop, or bake in the oven at 425 degrees for 15-20 minutes
(longer, if needed), uncovered.
If grilling, apply glaze to chops, filets, or kabobs in last 2-3 minutes at end of grilling. Sugar-based glazes (like BBQ
sauce) burn easily; the aim is for the glaze to caramelize.
Quesadilla a la Donna
2 tortillas, preferably corn
2 Tbsp mole verde (ground, roasted pumpkin seeds with spices, available in most grocery stores — local brand is
Doña Maria, 8.25 oz)
Grated cheese (cheddar, jack, mozzarella, and/or queso fresco)
Salsa or Sriracha to taste
1 avocado, peeled and mashed, with salt and lemon juice, to taste
Sour cream or Mexican crema
Pink Grapefruit Marmalade with Pink Peppercorns
Heat 2 tsps oil in a skillet on medium high heat. Spread the mole verde on one side of the tortilla; sprinkle with
as much cheese as you like. Dot with salsa or Sriracha. Grill in the heated, oiled pan on both sides til lightly
On a plate, cut quesadilla into quarters; garnish with mashed avocado, sour cream, and 2-3 dollops of
Pink Grapefruit Marmalade.
Mrs. Wheelbarrow's Bundles of Joy
Get the complete recipe here (thank you, Cathy Barrow), but essentially, these are baked phyllo pockets
(okay, bundles... gorgeous, joyful bundles) with jam and cheese inside. Beautiful, tasty, visually impressive
and easy to prepare. They can be made ahead and frozen. What's not to like?
Scroll to the bottom of this page for suggested cheese pairings. Better yet, come up with your own.
Pizza crust (frozen shell, or homemade)
~1 cup grated mozzarella
8-10 tsps Pear Tarragon Jam
4-6 pieces thinly sliced prosciutto, chopped, or torn into bite-sized pieces
Partially bake pizza crust to where it's lightly golden around the edges; remove from oven and smear crust with
thin coating of jam (alternate: dollops of jam around the surface of the crust).
Sprinkle cheese on top of the jam, then distribute the prosciutto.
Return to oven and bake until cheese is well melted.
Jam and Cheese Pairing Suggestions