Ahi Tuna Ginger Yuzu Aioli Poke Cups

Prep time: 15 minutes • Cook time: 3 minutes • Total time: 18 minutes

Ingredients

• Terrapin Ridge Ginger Yuzu Aioli

• 3–4 thawed 4 oz. ahi tuna steaks, diced into small cubes

  • If not wanting raw tuna, you may sear each steak lightly, then dice

• 1 (4 oz.) package spring roll rice paper wraps, cut into 8 pie-shaped triangles

• Seasoning such as furikake or toasted sesame seeds

• 3 cups vegetable oil, heated to 350–375°F (small saucepan or fryer)

Directions

1. Preheat oil to 350°F. Be careful not to go beyond 375°F, as the rice paper will burn.

2. Drop one triangle of rice paper into the oil, holding the middle down with tongs to allow a flower shape to form. This happens almost immediately.

3. Remove each triangle and drain on paper towels.

4. Using a small spoon, fill each triangle with tuna and top with Ginger Yuzu Aioli.

5. Garnish with furikake or sesame seeds.

 

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Hot Pepper Bacon Jam Glazed Bacon-Wrapped Shrimp

Prep time: 10 minutes • Cook time: 10 minutes • Total time: 20 minutes

Ingredients

• Terrapin Ridge Hot Pepper Bacon Jam

• 1 pound large raw shrimp, peeled and deveined

• 12–16 oz. package microwave-ready bacon, or bacon partially cooked in oven but still soft

• Finely chopped parsley or rosemary

Directions

1. Preheat oven to 375°F.

2. Slightly cook bacon: microwave for 1 minute on paper towels or bake in oven for 10 minutes until still soft. Remove and drain.

3. Cut bacon in half widthwise. Wrap around raw shrimp and secure with a toothpick if needed. Place on a baking sheet.

4. Heat Hot Pepper Bacon Jam in the microwave or on the stovetop to make a glaze. Brush over wrapped shrimp.

5. Bake at 375°F for about 10 minutes, until desired browning is reached. Keep an eye on them, as every oven is different.

6. Transfer shrimp to a platter, brush with additional Hot Pepper Bacon Jam, and sprinkle with parsley or rosemary.

 

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Pear & Pistachio Jam Tarts

Prep time: 15 minutes • Cook time: 20 minutes • Total time: 35 minutes

Ingredients

• 1 package puff pastry sheets, thawed

• Terrapin Ridge Pear & Pistachio Jam

• 1 lb applewood-smoked Gruyère cheese, shredded or sliced

• 4–5 pears, thinly sliced

• 1 tablespoon lemon juice

• 1 egg (for egg wash)

• ½ cup crushed pistachios

• Fresh thyme

Directions

1. Preheat oven to 375°F.

2. Shred or slice Gruyère cheese and set aside.

3. Thinly slice pears and toss with lemon juice.

4. Roll out thawed puff pastry on a lightly floured surface and cut into individual squares or rounds.

5. Place pastry pieces on a parchment-lined baking sheet, about 1 inch apart.

6. Spoon and spread about 1 tablespoon of Pear & Pistachio Jam into the center of each pastry.

7. Top jam with a few slices or about 2 tablespoons of Gruyère cheese.

8. Arrange pear slices on top of the cheese in a style you like, or alternate pears and cheese for a fan look.

9. Brush tops of pears and cheese with more melted jam.

10. Brush pastry edges with egg wash, then dust with crushed pistachios and fresh thyme leaves.

11. Bake at 375°F for 15–20 minutes, until desired browning. Keep an eye on them, as every oven is different.