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Camembert and Rose to the Grindstone Phyllo Cups



Adapted from Smucker's

This easy appetizer combines everything you'd serve on a cheese plate into one elegant, scrumptious bite: cheese, jam, fruit and crispy base. Camembert and Rose to the Grindstone pair beautifully together and the strawberry lends a fresh tartness, which we recommend with a dry white wine or something sparkling.


Yield: 15 bites
Active Time: 15 minutes
Total Time: 30 minutes

  • Frozen phyllo cups (15 in a box)
  • ¼ lb. Camembert
  • 5-6 teaspoons Rose to the Grindstone
  • 6 small strawberries, sliced
  • Very small mint leaves
  1. Preheat oven to 350°.
  2. Trim rind from Camembert and cut cheese into fifteen ½" cubes. Note: Camembert is much easier to handle when it is cold.
  3. Place phyllo cups on baking sheet with Camembert cube inside each cup.
  4. Bake in oven until cheese melts, 8-10 minutes.
  5. Remove from oven and immediately top each with heaping ¼ teaspoon of Rose to the Grindstone.
  6. Place strawberry slice on top of jam and top with a small mint leaf.
  7. Serve immediately.

posted on January 23, 2017

Midnight in Pearis Butternut Squash Soup



Adapted from Mussleman's

This hearty, healthy soup is the essence of fall. The butternut squash soup is perfectly seasoned by the vanilla, nutmeg, and dash of cinnamon in our Midnight in Pearis fruit butter. Add a bit of white pepper (a chef's secret weapon) and your family will be putting it away by the bowl-full.


Yield: 6 servings
Active Time: 20 minutes
Total Time: 50 minutes

  • 3 tablespoons butter
  • 1 sweet onion, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 1 celery rib, chopped
  • 1 (3-4 lb) butternut squash, peeled, seeded and chopped
  • ½ teaspoon ground ginger
  • 32 ounces vegetable broth
  • ¾ cup Midnight in Pearis
  • Salt and white pepper to taste
  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrot and celery. Cook for 5-7 minutes, until onions are just soft.
  2. Stir in butternut squash, and ginger. Cook for another 3 minutes.
  3. Pour in the vegetable broth and bring to a boil over high heat. Cover and reduce to a simmer. Continue to simmer for 20 minutes, or until the squash and carrots are soft.
  4. Stir in Midnight in Pearis to mixture.
  5. Use an immersion blender to puree the soup, or work in batches and transfer to a standing blender or food processor to puree, returning back to the pot.
  6. Season with salt and white pepper to taste. Serve hot.

Optional: top with a dollop of yogurt or sour cream to make it extra creamy.

posted on November 07, 2016

Chinese Meyer Lemon Chicken



Adapted from Rachel Ray

With half a cup of Sublemonal Message you’ll have a delicious dinner for four in no time. The Meyer lemon rind in our marmalade gives this stir-fry a burst of citrus flavor and saves you the time of zesting yourself. Rice wine vinegar and soy sauce up the savory factor resulting in a balanced, healthy dish.


Yield: 4 servings
Active Time: 20 minutes
Total Time: 20 minutes

  • 1 ½ pounds chicken tenders, cut into chunks
  • ¼ cup all-purpose unbleached flour
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 2 cloves minced garlic
  • 1 tablespoon rice wine vinegar
  • ½ cup chicken broth or stock
  • 1 tablespoon+ ½ teaspoon soy sauce
  • ½ cup Sublemonal Message
  • 2 tablespoons hot water
  • 2 scallions, thinly sliced
  1. Coat the chunked chicken lightly in flour, seasoned with a little salt.
  2. Heat a large skillet or a wok-shaped nonstick pan over high heat.
  3. Stir fry chicken until golden, 3 or 4 minutes.
  4. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
  5. Add garlic and cook briefly just until garlic begins to brown.
  6. Add the rice wine vinegar to the pan and let it barely evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk.
  7. Thin Sublemonal Message by stirring in 2 tablespoons hot water. Add to broth and whisk to combine. Add soy sauce and mix well.
  8. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
  9. Remove the pan from heat, add the scallion, and toss chicken pieces well to combine scallions evenly throughout the sauce.

posted on July 08, 2016

boozy milkshakes with midnight in pearis



We’re whipping up something special this holiday season: boozy milkshakes made with our Midnight in Pearis jam. It's the perfect pairing (pearing?!) of ice cream, bourbon, and our pear butter spiced with vanilla, nutmeg, and cinnamon. A frosty treat that'll warm you up and let you raise your glasses to the holidays.  It’s reminiscent of a frozen eggnog with the taste of rich bosc pears. 

We chose Ben & Jerry’s vanilla ice cream because not only are they committed to using Fairtrade certified vanilla and chocolate but they also have one of the densest ice creams out there.  (To check, look at the grams per ½ cup on the nutrition facts.)  A denser ice cream means a thicker milkshake and that’s how we like them! 

Take away: Milkshakes? Good. Boozy milkshakes? Even better. Boozy pear milkshake? Hands down winner.  Happy holidays!


Yield: two servings
Active Time: 5 minutes
Total Time: 5 minutes


1 pint vanilla ice cream
3-4 oz. bourbon
3 oz. milk
6 oz. Midnight in Pearis jam
Whipped cream
Ground nutmeg


Combine first three ingredients with a dash of nutmeg in blender. For bourbon, add 3 oz. if you want bourbon flavor or 4 oz. if you are a real bourbon fan. Remember you can always add more but you can’t take it back so add to taste. (Note: if you want a “virgin” milkshake, add extra milk in place of bourbon.) 

Blend until combined and creamy. Don’t go overboard with your blender or your milkshake will go from dessert to liquid beverage. (If this happens don’t worry! Pop the whole blender “jar” into the freezer for 10-30 minutes and let it freeze and then stir.) 

Pour the milkshakes into two glasses and add 3 oz. of Midnight in Pearis into each glass. Hand stir in jam to preserve jam consistency (you’ll thank me later when you get one of those soft pear chunks – mmm, yummy). Top with whipped cream and a sprinkle of nutmeg and enjoy!

posted on December 18, 2014