Mother's Day Cheeseboard

INSTRUCTIONS:

• 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

INSTRUCTIONS:

• 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, Apple Maple Bacon Jam, Raspberry Amaretto Jam, Blueberry Bourbon Pecan Jam, Strawberry & 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 ready.

Omelet with Sriracha Aioli Squeeze

INGREDIENTS:

• 2 eggs per omelet
• Terrapin Ridge Farms Sriracha Aioli Squeeze
• ¼ cup Mushrooms
• ¼ cup onions
• Cherry tomatoes
• Shredded Cheese of choice

DIRECTIONS:

1. Beat the eggs and add butter to a pan over med-high heat. Add the eggs and let them sit for a second.
2. 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.
3. Add your ingredients to center of the omelet, and let it sit until the eggs are almost full cooked.
4. Fold, flip, let sit for 30 seconds or so.
5. Plate the omelet and drizzle Sriracha Aioli Squeeze on top.

INGREDIENTS:

• 2 cups all-purpose flour
• 1 1/2 cups old fashioned oats
• 1/2 cup granulated sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 8 tbsp. unsalted butter, melted and cooled slightly
• 1 1/2 tsp vanilla extract
• 10 oz. Raspberry Amaretto Jam

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Fill a regular sized 12 cup muffin tin with paper liners. Set aside.
3. In the bowl of a food processor, pulse the flour, oats, sugars, baking powder and salt until blended. Add the butter and vanilla. Pulse until the mixture becomes a crumbly dough. Scrape down the sides of the bowl if needed to help it combine. Some of it will seem dry - that's okay.
4. Transfer the cookie dough to a large bowl and stir to combine. The dry crumbs in the bottom will be used for the streusel so no worries if it all won't stick together.
5. Scoop out 1 rounded tbsp. Drop balls into one of the mini tin wells. Using your fingers lightly press the dough into the bottom of the muffin tin making sure it is level. Repeat until the muffin tin is full.
6. Dollop one small amount of preserves into the center of the cookie base in the muffin tin. Using a small spoon scatter crumbled dough around the outside edges of the cookie surrounding the preserves. Press very lightly if needed to hold it together.
7. Bake for 13-17 minutes, rotating the pan halfway through baking until the preserves are bubbling and the cookie is lightly browned on the edges. Do not over-bake!
8. Allow the cookies to cool in the muffin tin for at least 5 minutes, Remove from pan and carefully remove paper from cookie. If it starts to crumble, let it cool a little longer.
9. Once cooled, store at room temperature in an airtight container. Cookies will keep for up to 5 days.

Blueberry Bourbon Pecan Buns

INGREDIENTS:

• 1 Sheet Puff Pastry Dough, thawed if using frozen
  
• Terrapin Ridge farms Blueberry Bourbon Pecan Jam
  
• 1/2 cup Pecans, chopped

DIRECTIONS:

1. 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.
2. 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.
3. 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.
4. 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.
5. Place buns on your pre-lined baking sheets, add a dollop of the jam on the centers, and top with chopped pecans.
6. Bake in preheated oven for 8-10 minutes or until golden brown. Can be served warm or at room temperature!

INGREDIENTS:

• Twelve 1-inch-thick slices brioche bread
• ⅔ cup Terrapin Ridge Farms Blueberry Bourbon Pecan Jam, plus more for serving
• 6 large eggs
• ½ cup heavy cream
• 1 Tablespoon granulated sugar
• Zest from 1 small lemon (about 2 teaspoons), plus more for serving (optional)
• ½ teaspoon kosher salt
• Unsalted butter, for frying
• Confectioners’ sugar, for dusting (optional)
• Fresh ricotta, fresh blueberries, and toasted chopped pecans, for serving
• Flaky sea salt, for sprinkling

DIRECTIONS:

1. Preheat the oven to 400°F.
2. Generously smear one side on six slices of the brioche bread with the Blueberry Bourbon Pecan Jam (about 1½ tablespoons each). Sandwich with another piece of bread.
3. In a large bowl, whisk the eggs with the heavy cream, sugar, lemon zest, and salt.
4. In a large nonstick skillet, melt 1 tablespoon of butter. Working in batches, dunk the brioche sandwiches in the custard until saturated on both sides, and then fry the French toast over moderately-high heat, flipping once, until golden brown, about 2 minutes per side. Transfer to a large rimmed baking sheet. Repeat with the remaining brioche sandwiches and custard, adding more butter to the pan as needed.
5. Transfer the rimmed baking sheet with the French toast to the oven and bake for about 5 minutes, or until the French toast is cooked through. Transfer to plates.
6. In a microwave-safe bowl, heat your desired amount of blueberry jam until smooth and runny, about 1 minute. Dust your French toast with confectioners’ sugar, if desired, then drizzle with jam.
7. Top each slice with a crowning dollop of fresh ricotta and garnish with fresh blueberries, toasted chopped pecans, and more fresh lemon zest, if desired. Sprinkle with a little flaky sea salt and serve right away with more jam on the side.