The Gracious Gourmet Recipes

  • balsamic four-onion dip



    1/3 cup whipped cream cheese (from a tub)
    2 tablespoons dairy sour cream
    Assorted crackers and crudités


    Combine THE GRACIOUS GOURMET BALSAMIC FOUR-ONION SPREAD, cream cheese and sour cream; stir together with a whisk to combine.
    Cover and refrigerate 30 minutes to blend flavors.
    Makes about ¾ cup dip.

  • roasted cauliflower with hatch chiles

    1 head of cauliflower (about 2 pounds or slightly less) broken into small florets
    ½ cup The Gracious Gourmet Hatch Chile Pesto (or substitute an equal amount of drained tomato salsa)
    ¼ cup olive oil
    1 tablespoon lemon juice
    1 tsp salt
    ¼ tsp black pepper

    Preheat oven to 400 degrees F.
    Combine cauliflower and The Gracious Gourmet Hatch Chile Pesto (or an equal amount of drained tomato salsa) and spread on a baking sheet. Roast for 25-30 minutes until nicely browned all over, stirring occasionally so that the browning is even.
    Pour the cauliflower into a bowl and toss with olive oil, lemon juice, salt and pepper.
    Serve hot or at room temperature as a vegetable accompaniment to all meats, poultry and fis.

    Serves 4 as a side dish.

  • roasted salmon with farmhouse tomato jam

    ½ cup The Gracious Gourmet Farmhouse Tomato Jam
    2 tablespoons freshly squeezed orange juice
    2 salmon filets (6 – 8 oz. each, 1-inch thick)
    2 teaspoons minced fresh cilantro
    1 teaspoon tequila (optional)

    Stir together 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 oven to 375 degrres and spray pan and with non-stick cooking spray. Reserve marinade to use later in cooking.
    Roast salmon 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 and tequila (optional). Transfer salmon to serving plates; top with hot Farmhouse Tomato Jam sauce and serve immediately.


  • baked brie in pastry with farmhouse tomato jam

    1 13.2-oz. round of Brie, cold
    1/3 of a 10 oz. jar of The Gracious Gourmet Farmhouse Tomato Jam
    One 1.1-lb package of frozen puff pastry, thawed
    1 beaten egg

    On a lightly floured surface, lay out one piece of puff pastry dough and roll it slightly with a rolling pin just to even out the cracks. Be sure there are no holes in the pastry or the cheese will leak out.

    Calculate the approximate size of dough that you will need to wrap the cheese including enough to overlap across the bottom. Cut off the excess dough and save for decoration or another dish.

    In the middle of this piece of dough, spoon on a circle of The Gracious Gourmet Farmhouse Tomato Jam the size of the round of cheese. Place the cheese directly on top of the circle of spread.

    Wrap the pastry dough around the sides and over the bottom of the cheese. Make a neat little package completely encasing the cheese and brush inside the bottom flaps with the beaten egg. Press with your fingers to seal the pastry flaps. Turn over the entire package and brush the top and sides with more of the beaten egg. You can even decorate the top with bits of the leftover dough. It will adhere to the wet egg wash. Now place the prepared cheese into the refrigerator until ready to bake. This can be prepared to this point hours or the day before you intend to bake it.

    When ready to bake, preheat the oven to 425 degrees and place the wrapped cheese on a parchment paper-lined baking tray. Bake about 15 minutes or until the pastry is a nice golden color. Serve at once while the pastry is hot and the cheese is runny.

    One 13.2 oz. round of Brie will serve 4 to 6 persons- two will serve 8 to 12.
    Preparation time: about 30 or 40 minutes depending on the time spent decorating.

  • seafood red pepper artichoke gratin

    ¼ pound fresh crab meat
    ¼ pound cooked bay shrimp
    6 tablespoons The Gracious Gourmet Roasted Red Pepper Artichoke Tapenade
    2 tablespoons grated Parmesan cheese

    Stir together crab, shrimp, and The Gracious Gourmet Roasted Red Pepper Artichoke Tapenade.  
    Divide between two 1-cup shallow baking dishes.  Sprinkle with Parmesan cheese.  
    Place dishes in shallow pan.  Broil about 6 minutes, or until bubbling and hot.  
    Serve with lightly toasted baguette slices as an appetizer or a main dish.

    Makes 4 appetizer servings or 2 main dish servings.

  • chicken portobello mushroom pasta

    6 oz. (dry weight) campanelle or fusilli pasta
    ¾ cooked diced chicken
    Salt and freshly ground black pepper
    1 jar (7 ounces) The Gracious Gourmet Portobello Mushroom Tapenade
    1 ½ cup cream
    2 tablespoons grated Parmesan cheese
    ¼ chopped parsley (optional)

    Cook pasta according to package directions. While pasta cooks, dice chicken and heat it with small amount of olive oil in a non-stick skillet.
    Season with salt and pepper.
    Stir in the tapenade and cream.
    Cook 1 minute, or until warm.
    Drain pasta; stir into chicken, cream and Portobello Mushroom Tapenade mixture. Add parsley if desired.
    Divide onto serving plates; top each serving of pasta with Parmesan cheese. Serve immediately.

    Serves 2