Mother's Day Brunching
Blueberry Bourbon Pecan Buns
Scrumptious and a breeze to make. Impress mom with this recipe!
1 Sheet Puff Pastry Dough, thawed if using frozen
Terrapin Ridge farms Blueberry Bourbon Pecan Jam
1/2 cup Pecans, chopped
Preheat oven to 425 °F. Line a baking sheet with parchment and set aside. On a lightly floured surface, roll out the dough into a 13" x 21" rectangle. Spread a thin layer of Terrapin Ridge Farms blueberry bourbon pecan jam onto the rolled-out dough with an offset spatula or the back of a spoon so that it covers the entire area leaving a 1" border. Fold the left side to the middle, then fold the right side over the left side. Turn the dough so that the openings are on the left and right sides and roll out the dough slightly. Using a sharp knife or pastry wheel, cut 4 even strands longways, from opening to opening. Starting from the end, wrap one strand around the tips of your thumb and three fingers, twisting slightly as you wrap, until you have about an inch of dough left, then slip your fingers out and tuck the tail underneath the bun and up through the center to secure. Place buns on your pre-lined baking sheets, add a dollop of the jam on the centers, and top with chopped pecans. Bake in preheated oven for 8-10 minutes or until golden brown. Can be served warm or at room temperature!
Recipe created by: Larsa Viola @dearlarsa (ig)
Mother's Day Cheeseboard
Cheese, Meat, Wine, Crackers, and time for chit-chat. The perfect Mother's Day treat.
Pick out mom's favorite meats and cheeses. The amount of cheese and meat depends on how many people you are serving. We recommend 3 ounces of meat and 2 ounces of cheese per person.
One mustard and one jam. Two favorites are Pecan Honey Mustard and Hot Pepper Raspberry Preserves.
Let your creativity speak and assemble the board however you please! We suggest placing items that go together near each other, in a way having the board design guide the consumer.
For a fun Mother's Day twist, buy brie and cut out a heart in the middle of the brie. Use this as a bowl for the Hot Pepper Raspberry Preserve and use the heart cut-out as edible decoration on the board. Add tulips, berries, nuts, and something pickled and voila your Mother's Day Board is complete.
Pancake or Waffle Board with Gourmet Jams and Fruit
What mom would not want a river of waffles leading to Raspberry Amaretto Jam?
Get Creative! Make enough small waffles and pancakes to feed the crowd. First figure out where on the board or table you are going to arrange waffles or pancakes in a "river" like formation. Add all the toppings to the board around the designated space for the waffles/pancakes- we like to use fresh fruit, Key Lime Jelly, Apple Maple Bacon Jam, Raspberry Amaretto Jam, Blueberry Bourbon Pecan Jam, Strawberry and Fig Jam, syrup, chocolate and bacon. As the waffles/pancakes finish, add them to their space to complete the board.
Eat this board buffet style, be sure to have tongs, plates, and cutlery at the ready.
Omelet with Harissa Aioli Squeeze
Add some flare to your omelet.
2 eggs per omelet
Terrapin Ridge Farms Harissa Aioli Squeeze
¼ cup Mushrooms
¼ cup onions
Shredded Cheese of choice
Beat the eggs and add butter to a pan over med-high heat. Add the eggs and let them sit for a second. Then, lift the cooked parts of the egg and lift the pan to let the uncooked part drain so it hits the pan. Do this until all the edges of the egg are cooked and it is the shape of the pan. Add your ingredients to center of the omelet, and let it sit until the eggs are almost full cooked. Fold, flip, let sit for 30 seconds or so. Plate the omelet and drizzle Harissa Aioli Squeeze on top.
Need we say more? Mascarpone Key Lime Pie Pastry-Tarts, Raspberry Amaretto Pastry-Tarts, Goat Cheese and Blueberry Bourbon Pecan Pastry-Tarts...
Makes 9 total pastry-tarts
Terrapin Ridge Farms Jam (we are using Raspberry Amaretto in this recipe.
1 egg for egg wash
½ of milk for egg wash
1 tablespoon of the same jam from the filling
Splash of vanilla extract
.75 cup (90g) powdered sugar
1 tablespoon (15ml) milk or heavy whipping cream
Roll out the pie crust and cut it into 3x4 inch shapes. Line a baking sheet with parchment paper and place the tart halves on the sheet. Pop in fridge and repeat with the rest of the pie crust dough. You need an even amount, one 3x4 pie crust goes on top of the pie crust with the filling.
Remove one baking sheet from the fridge. Brush egg wash over the entire surface of each rectangle. These squares will be the bottoms of the pastry-tart and the egg wash helps to seal the top on. Put 1 tbsp Raspberry Amaretto Jam and ½ tbsp mascarpone cheese in the middle of the rectangle, spread it around leaving about ¼ inch of space around the edges of the rectangles. Brush the second baking sheet of rectangles with the egg wash, then place each rectangle on top of the filling topped rectangles with the egg wash side down. Use your fingertips or a fork to press firmly around the pocket of filling and sealing the dough on the sides. Poke holes on the tops of the each filled pastry to all the steam to escape. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to one hour. The chilling allows for the pastry to firm up since it has been at room temperature for so long. Preheat oven to the temperature recommended on the pie crust package. Once the pop-tarts are chilled, brush the remaining egg wash over the entire rectangle. Bake for recommended time of pie crust package or until they are golden brown, rotating the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes before transferring them over to a cooling rack.
Instructions For the Glaze
Whisk together the milk, vanilla extract and powdered sugar together until the consistency is smooth and spreadable. Add a teaspoon of milk/heavy whipping cream to make the mixture smoother (as needed), add a tablespoon of powdered sugar to make the consistency thicker (as needed). In a small, microwave safe bowl, heat a heaping tablespoon of the jam for 15 seconds and stir until the consistency is smooth. Allow the jam to cool slightly, then add 2-3 tablespoons of the glaze with the heated jam and mix. Once the pop-tarts are cooled, glaze each pop-tart with the vanilla glaze with a knife or offset spatula. Wait 10-15 minutes for the glaze to set, and then drizzle the jam glaze mixture over the vanilla glaze. The glaze will sightly harden in about an hour, but you can enjoy right away if you'd like.
Store in an airtight container at room temperature for 3 days or in the refrigerator for 6 days.