3 pound bone-in pork shoulder roast
Salt and freshly ground black pepper
3/4 cup THE GRACIOUS GOURMET ROSEMARY PEAR SPREAD or THE GRACIOUS GOURMET SMOKY GINGER PEACH SPREAD
Place pork roast on rack in shallow roasting pan, fat side up. Season roast with salt and pepper. Roast the pork at 325 degrees F, uncovered, about 2-3/4 hours, or until thermometer tests 165 degrees F.
Spread top of roast with . cup THE GRACIOUS GOURMET ROSEMARY PEAR SPREAD during last 30 minutes of cooking. Let roast rest 10 minutes before carving. Warm remaining THE GRACIOUS GOURMET ROSEMARY PEAR SPREAD; serve on side of pork.
The Gracious Gourmet Recipes / main course
1 prepared thin pizza crust or flatbread (approximately 10 oz.)
1/2 cup THE GRACIOUS GOURMET ROSEMARY PEAR SPREAD (You can also use THE GRACIOUS GOURMET SMOKY GINGER PEACH SPREAD)
5 oz. diced grilled chicken pieces
1 cup grated four-cheese Italian blend
Spread THE GRACIOUS GOURMET ROSEMARY PEAR SPREAD on the pizza crust or
flatbread, leaving the edges open as a crust. Brush the edges with olive oil (optional).
Top with grilled chicken pieces and cheese. Bake at 400 degrees F for 13-15 minutes or until
the cheese is slightly browned.
1 tablespoon extra-virgin olive oil
2 duck breast filets (7.5 ounces each),
thawed if frozen
Salt and freshly ground black pepper
1/2 cup Marsala
1/2 cup THE GRACIOUS GOURMET FIG ALMOND SPREAD
Heat oil in medium skillet over medium-low heat. Score duck skin in 1-inch wide grid
patterns using small paring knife. Add duck skin side down to skillet, season with salt and
pepper. Cook, covered, about 8 minutes, turn, cover, and cook 8 minutes. Turn duck. Check
internal temperature with thermometer, cook to 145Åã–150ÅãF.
Transfer duck to cutting board; tent with foil. Pour off drippings from pan, add Marsala to
pan and return pan to heat. Cook over high heat to deglaze pan. Reduce heat to low; stir in
THE GRACIOUS GOURMET FIG ALMOND SPREAD, bring to a simmer.
Slice duck; drizzle with THE GRACIOUS GOURMET FIG ALMOND SPREAD; serve
2 flour tortillas (10-inch)
1/4 cup THE GRACIOUS GOURMET FARMHOUSE TOMATO JAM
1/4 cup chopped roasted red bell peppers
1/4 cup coarsely chopped fresh basil
1/2 cup shredded smoked Mozzarella cheese
Spread each burrito with 2 tablespoons THE GRACIOUS GOURMET FARMHOUSE TOMATO
JAM. Sprinkle each with red bell peppers, basil and cheese. Roll up; cut in half. Makes 2
1/2 cup THE GRACIOUS GOURMET FARMHOUSE TOMATO JAM
2 T fresh squeezed orange juice
2 salmon filets (6 – 8 oz. each, 1-inch thick)
2 teaspoons minced fresh cilantro
Stir together THE GRACIOUS GOURMET FARMHOUSE TOMATO JAM and orange juice; pour
into large zip-lock bag. Add salmon filets to bag; secure. Let stand at room temperature 10 –
15 minutes to marinade; turning once. Preheat broiler and spray broiler pan and rack with
non-stick cooking spray. Reserve marinade to use later in cooking.
Broil salmon, turning once, about 11 minutes, or until cooked through. While salmon is
cooking, transfer Farmhouse Tomato Jam marinade to a small saucepan; bring to a boil;
reduce heat to low, and stir in cilantro. Transfer salmon to serving plates; top with hot THE
GRACIOUS GOURMET FARMHOUSE TOMATO JAM sauce and serve immediately.
1 pound lean ground beef (80% lean)
1/3 cup THE GRACIOUS GOURMET FARMHOUSE TOMATO JAM
1 tablespoon Panko (Japanese-style)
1/2 teaspoon salt
Freshly ground black pepper
Thinly sliced pepper jack or Cheddar
4 ciabatta rolls, sliced in half
Gently combine ground beef, THE GRACIOUS GOURMET FARMHOUSE TOMATO JAM,
bread crumbs, salt and pepper. Form into 4 patties. Grill or broil 4 to 5 minutes per side,
turning once. Shortly before tangy tomato chutney burgers are done, top with
additional THE GRACIOUS GOURMET FARMHOUSE TOMATO JAM or thinly sliced cheese.
Serve in ciabatta rolls.