The Graycliff Market if open for Pre-order pickup 4-7pm Fridays
A great Sunday morning breakfast.
Take 1, 8oz. tub of whipped cream cheese and 1/2 jar of Seeds from the Earth's Cherry Vanilla or Triple-berry jam and blend well.
Spread mixture between 2 pieces of French toast and place back into pan to warm everything. Sprinkle will powdered sugar and yum.
A scoop of vanilla ice-cream or whipped cream goes well with this too.
Your guests will be smiling.
Take crostini's and spread with goat cheese, or a soft cream cheese.
Add Seeds from the Earth's unique Figs and Wine jam to the top and garnish with sliced or blanched almonds.
So good you will need to make more.
Take chicken wings, cut up or whole and rinse under cold water and pad dry. Season with salt and pepper and grill, turning regularly to cook all sides to your liking.
In a separate bowl place a jar of Seeds from the Earth's Mixed Pepper jam and 2 Tbsp. water. Whisk until smooth.
Add hot chicken to sauce and toss until well coated. Serve or add back onto hot grill and caramelize for a few minutes. Be careful, the sugar can make flames flare.
Remove and serve with our award winning Pears and Cinnamon Slaw.
1 Tbsp. canola oil
4 center cut pork chops
1 cup apple cider jelly
4 Tbsp. cider vinegar
1 bag shredded cabbage
Wash and rinse pork chop and pat dry with a towel. Heat a large skillet with oil on high until past smoke point. Sear pork chops on both sides for 5-7 minutes, covered. Remove from heat and set pan aside. In a large mixing bowl add cabbage, vinegar and apple cider jelly and toss. Divide cabbage onto four serving plates, add pork chop and enjoy. Serves 4
1/4 cup water
2 T melted butter
1 cup ricotta cheese
½ cup peach jam
In a bowl mix ricotta and sugar. Spread peach jam on (thick) a crepe to cover, add 2-3 tbsp. of ricotta to crepe and roll. Serves 4-6
1 cup all purpose flour
1 cup rolled oats
2/3 cup packed brown sugar
¼ tsp. baking soda
½-3/4 cup currant jelly
In a mixing bowl combine flour, oats, sugar and baking soda. Cut in butter into course crumbles. Remove 1 cup mixture and press rest into 9 X 9 ungreased baking pan. Spread jelly over pressed mixture and top with remaining 1 cup. Bake 350 degrees for 30-35 minutes until golden brown. Cut into squares and serve. Make 12-15 bars
1 Tbsp canola oil
1 lb. ground beef
1 cup panko bread crumbs
1 Tbsp Italian herb mix
1 cup grape jelly
½ cup sweet chili sauce
Heat large skillet and oil while making meatballs. In a large mixing bowl add beef, eggs , bread crumbs and herbs and mix well. Make 18-24 small meatballs and add to heated pan. Cook meatballs until browned, add jelly and chili sauce to deglaze pan and simmer until hot. Serve as an appetizer or over pasta. Serves 4-6
1 box frozen coconut shrimp
1 cup orange marmalade
2 Tbsp. unsweetened apple juice
1 bag cabbage slaw mix or lettuce
Prepare coconut shrimp to package directions. Mix marmalade and juice in a small bowl. Serve shrimp over lettuce or cabbage and drizzle with marmalade. Serves 4-6
1 1/3 cups butter 2 Tbsp. cold water
2 tsp. vanilla 3 cups flour
1 cup sugar 1 cup chopped walnuts
4 egg yolks ½ cup cherry jam
In a large mixing bowl add sugar, flour and cold butter. Cut butter into mixture with 2 forks or pastry cutter until batter looks like small crumbs. In a second bowl whip egg yolks, water and vanilla. Add liquid to flour mixture and blend well. Cover and cool in refrigerator for 1-2 hours.
Shape dough into small ball, roll in walnuts and using your thumb press onto a parchment paper lined cookie sheet. Bake in a 375 degree over for 10-12 minutes or until slightly browned edges. Cool and fill with cherry jam.