Spicy Deviled Eggs
12 large Hard-Boiled eggs
2 tablespoons mayonnaise
1/2 tablespoon Spicy Chipotle Squeeze
1/8 teaspoon salt
Dash of pepper
Garnish: Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze
Slice eggs in half lengthwise, carefully remove yolks. Mash yolks with mayonnaise, Spicy Chipotle, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish with Terrapin Ridge Farms Spicy Chipotle Garnishing Squeeze. Squeeze a swirl on top of each egg or plate the eggs and garnish the eggs and the plate together. Chill to let set.
Hot Pepper Jam Deviled Eggs
3 teaspoons Terrapin Ridge Farms Hot Pepper Bacon Jam
12 hard-boiled eggs
1 tbsp mayonnaise
Hard boil eggs or buy pre-hard-boiled eggs. Slice eggs in half, take out the hard-boiled egg yolk and place into a mixing bowl. Mix together yolk, mayonnaise and Hot Pepper Bacon Jam. Fill the yolk mixture into a piping bag and pipe into the open-faced sliced eggs. You can also just spoon in the mixture. Arrange eggs to your liking and serve on a tray or on a snack board. Sprinkle with a little salt before serving. Add extra Hot Pepper Bacon Jam on top if desired. Arrange open face eggs on the board and keep the Hot Pepper Bacon Jam next to the deviled eggs for extra toppings!
Dilly Deviled Eggs
12 each Eggs hard boiled
½ cup Terrapin Ridge Farms Dill Pickle Mustard
½ Cup Mayonnaise
1 dash Pepper
Dill Weed to Garnish
Cut each egg lengthwise and remove yolks, setting them aside in a small bowl. Mash yolks with a fork. Add salt, pepper, Terrapin Ridge Farms Dill Pickle Mustard and Mayonnaise, mix together well. Fill egg halves with mixture. Sprinkle tops with Dill Weed. Chill in refrigerator to let set.
Blackberry and Goat Cheese Arugula Salad with Lemon Honey Vinagrette
Terrapin Ridge Farms Lemon Honey Vinaigrette
Toss ingredients together and enjoy!
Hot Truffle Mac N Cheese
4 cup dried elbow macaroni or cavatappi pasta
1/4 cup salted butter
1/4 cup all-purpose flour
1 1/2 cup whole milk
2 teaspoons dry mustard
1-pound grated cheese: cheddar, Colby jack, fontina and GruyÃ¨re are all good choices
1/2 teaspoon salt plus more to taste
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 tablespoons Terrapin Ridge Farms Truffle Hot Sauce plus more for topping
Cook the macaroni until slightly al dente. It should be slightly firm. Drain. In a small bowl, beat the egg. In a large pot, melt the butter and sprinkle in the flour. Whisk together over medium low heat, cooking the roux for five minutes. Whisking constantly, pour in the milk, add the mustard and truffle hot sauce. Whisk until smooth. Cook for five minutes until very thick. Reduce the heat to low. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Whisk together until smooth. Pour the egg mixture into the sauce, whisking constantly. Stir until smooth add the cheese and stir to melt. Add the salt seasoning salt and pepper. Add more seasonings to taste. Pour in the drained cooked macaroni and stir to combine. Serve immediately or pour into a buttered baking dish top with extra cheese. Bake at 350 ° for 20 to 25 minutes, or until bubbly and golden on top. Top with drizzles of Terrapin Ridge Farms Truffle Hot Sauce. Enjoy!
Bacon Pesto Quiche
1 8 oz Terrapin Ridge Farms Pesto Aioli
2 tbsp Olive oil
1 16 oz Package bacon
1/2 cup Shredded mozzarella
3 Campari tomatoes, diced
5.3 oz Greek yogurt
1/2 cup Spinach, chopped
1 pie crust
1/4 cup Shredded parmesan
1/4 tsp Kosher salt
1/4 tsp Freshly ground pepper
1 Zucchini, diced
1/3 cup Parsley, chopped
1 Garlic clove, minced
2 tbsp basil, chiffonade
Preheat the oven to 425 °F and drizzle olive oil onto the pie pan. Cook bacon until crispy, then place on a plate with paper towels to get rid of the grease. Chop the bacon into small pieces. Set aside. Unravel the pie crust into the pie dish. Whisk together eggs, 5 oz TRF Pesto Aioli, Greek yogurt, garlic, salt, and pepper. Stir in zucchini, tomatoes, parsley, and spinach. Sprinkle parmesan cheese and mozzarella cheese on top. Bake the quiche for 25 minutes or until golden brown on top. Garnish with basil and TRF Pesto Aioli.
Onion Blossom Mashed Potatoes
5 pounds potatoes
1 stick butter
¾ cup chicken broth
1 jar Terrapin Ridge Farms Onion Blossom Horseradish Dip
Peel and cut potatoes into chunks. Place potatoes and broth into your slow cooker. Cook on high 3-4 hours, stirring every hour or so. Once tender, hand mash the potatoes until smooth. Stir in butter and Terrapin Ridge Farms Onion Blossom Horseradish Dip. Serve as is or keep warm in crock-pot until party time!
Ginger Miso and Honey Green Beans
2 lb Green beans, trimmed
2/3 cup Sliced green onion
½ cup Chopped roasted cashews, divided
Terrapin Ridge Farms Ginger, Miso & Honey Dressing
Bring a large saucepan filled two thirds with water to a boil; add beans. Cook beans until just tender, about 7 minutes. Drain in colander under cold running water. In a large bowl add beans, green onions, 1/4 cup of the cashews and 1/2 jar of Terrapin Ridge Farms Ginger, Miso & Honey Dressing; toss well and transfer to a serving bowl. Sprinkle top with remaining cashews.
Lamb Lollipops with Tart Cherry Apple and Rosemary Glaze
8 Frenched Lamb Lollipops (suggested serving is 2 lollipops per person)
1 jar of Terrapin Ridge Farms Tart Cherry, Apple, and Rosemary Glaze
S&P to taste
Add the separated lollipops to a large Ziploc bag. Pour in enough sauce so that when you shake it every lollipop has a coating of sauce. Marinate overnight, or for as long as you can! Once ready to grill, heat the grill to medium high heat. You can use the stovetop if you do not have access to a grill. Add the lollipops to the grill and brush on another layer of Tart Cherry, Apple, and Rosemary Glaze. After 4 mins, flip the lollipops and brush the other side with the Tart Cherry, Apple, and Rosemary Glaze. Let grill for another 4 minutes and remove. The lamb should have an internal temperature of 150 for medium well and have a charred, brown crust, you may need to cook it longer or shorter depending on the heat of the grill.
Smokey Maple Bacon Mustard Crusted Ham
1 Fully Cooked 8lbs rindless Ham (about 15 min at 275 per pound of ham)
Terrapin Ridge Farms Smokey Maple Bacon Mustard
Preheat the oven to 275 degrees. In a roasting pan, add in an inch of water. Place a roasting rack on top of water and then lay your ham on the rack. Cover with foil and seal around edges. Cook for 15 min per pound of ham. Set ham aside and once a little cooled, cover the ham in Terrapin Ridge Farms Smokey Maple Bacon Mustard. Empty the water and juice from the roasting pan and broil the coated ham for up to 5 minutes in the oven. The Smokey Maple Bacon Mustard should become slightly caramelized. Let the ham cool before slicing. Serve with extra
Chile Lime Aioli Corn Salad
8 ears fresh corn, cooked and cooled (or frozen defrosted kernels1/4 cup)
1/2 cup Terrapin Ridge Farms Chili Lime Aioli
3 tbsp finely chopped sundried tomatoes
grated zest and juice of 1/2 lime
1/2 tsp salt
1/4 tsp cayenne pepper (optional)
Cut kernels off the cobs (you should get about 4 cups) and place them into a large bowl. Throw in the rest of the ingredients and toss to combine. Serve immediately or place in the fridge to allow flavors to meld.
This salad will keep well for 2 to 3 days in the refrigerator.
Use as a side dish or with corn chips as a dip.
Raspberry Amaretto Coconut Bars
1 bag shredded, sweetened coconut
1 1/2 cups butter, melted
3/4 cup sugar
1 cup brown sugar
1/2 tsp salt
1 1/2 tsps vanilla extract
2 1/2 cups all-purpose flour
3 cups whole grain oats
1 jar Terrapin Ridge Farms Raspberry Amaretto Jam
Preheat the oven to 375 degrees F. Line a 13x9inch baking pan with parchment paper, lightly grease and set aside. Place 1 1/2 cups of shredded sweetened coconut on a sheet tray. Lightly toast in the oven, mixing once, until light golden brown in color about 7-8 minutes. Set aside and let it cool. In a kitchen mixer, fitted with a paddle attachment, add 1 1/2 cups melted butter, 3/4 cup sugar, 1 cup brown sugar, 1/2 tsp salt and 1 1/2 tsps vanilla extract, mix on medium till well blended. Add 2 1/2 cups all-purpose flour and 3 cups whole grain oats, mix well to incorporate. Add the toasted coconut and mix until blended. Reserve about 2 cups of the dough for the topping. Place the remaining dough into the prepared baking pan. Using your fingers, press the dough evenly into the bottom of the pan, covering the entire bottom. Using a spatula, spread 2 cups of Terrapin Ridge Farms Raspberry Amaretto Jam evenly over the dough. Crumble the reserved dough evenly over the jam. Sprinkle remaining (not toasted) coconut on top. Bake on the middle rack for 30 minutes until set and the coconut has turned golden in color. Cool completely before slicing. Enjoy!