Recipes

Grilled Chicken with Peach Salsa

Ingredients:

  • Empress Farm Peach Salsa
  • 1 chicken, cut up
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ c Empress Farm peach preserves
  • 1/3 cup picante sauce garnish
  • 1 lime sliced

Preparation:

  1. Mix peach preserves with picante sauce. Set aside. Rub chicken pieces with cumin and chili powder. Grill over medium high heat on first side. Turn and cook on second side. Brush with peach preserve mixture after turning and repeat 2 times.
  2. Dip the chicken pieces in the egg mixture, then into the breadcrumb mixture. Arrange the pieces in the prepared dish and dot each piece with butter.
  3. To serve:
    Place chicken on serving plate. Top with the peach salsa. Garnish with sliced lime.

Barbecued Turkey Drumsticks

Ingredients:

  • 2 turkey legs
  • 1 small onion, sliced
  • 1 ½ c Empress Farm BBQ sauce
  • 1 sliced lemon
  • foil, heavy duty

Preparation:

  1. Place turkey legs in a shallow roasting pan, top with ½ c BBQ sauce, onions and 2-3 lemon slices. Cover with foil and bake at 250 degrees for 1 hour. Remove from oven, turn over and top with additional ½ c BBQ sauce. Recover with foil and bake an additional 30 minutes. Chill if not ready to grill.
  2. When ready to grill, discard lemon and onions. Place legs over a medium low fire and cook for 40 minutes, turning a quarter turn every 10 minutes. Brush with additional ½ c BBQ sauce while grilling.
  3. (Watch carefully—do not let fire flame up as BBQ sauce burns easily.)

Black Bean Turkey Burger

Ingredients:

  • 1 jar Empress Farm Black Bean and corn salsa
  • 1 ¼ lb. Ground turkey
  • 6 large sandwich buns

Preparation:

  1. Mix ¾ cup of salsa and ground turkey together in a large bowl. Shape into 6 patties.
  2. Cook in a skillet or on a grill for approx. 10 minutes or until well-browned on both sides.
  3. Serve on the buns. Portion remaining salsa onto each burger.
  4. Variation—top with Monterrey Jack or cheddar cheese.

Zesty Turkey Burgers

Ingredients:

  • 1/3 Cup Mayonnaise
  • 3 TBSP Cranberry Sauce
  • 1 TBSP Dijon Mustard
  • 1 ¼ lb. Ground turkey
  • ½ Empress Farm Garden Salsa
  • 2 TBSP chopped fresh cilantro leaves
  • 1 tsp dried thyme, (crushed)
  • 1 Cup shredded cheddar or smoked cheddar cheese
  • 4 large Hamburger Buns
  • 1 large orange, peeled and thinly sliced
  • lettuce
  • sliced red onion

Preparation:

  1. Stir mayonnaise, cranberry sauce and mustard in a small bowl. Set aside.
  2. Mix turkey, salsa, cilantro and thyme. Shape into
    8 burger patties, should be ½ in. thick. Put ¼ cup cheese in the center of each of 4 burgers. Top with another burger. Pinch the edges together to enclose cheese.
  3. Lightly oil the grill and heat to medium. Grill for 10 minutes or until cooked thoroughly, turning halfway through cooking time. Grill orange slices for 1 minute, turning halfway through.
  4. Spread the mayonnaise mixture on the tap half of rolls. Place lettuce on the bottom. Top with the burger, orange slices and onion.

STUFFED FRENCH TOAST

Ingredients:

  • 8 Slices Bread
  • 1 (8 Ounce) Package Cream Cheese, Softened
  • 1/2 Cup Any Flavor Empress Farm’S Preserves
  • 5 Eggs, Beaten
  • 1/4 Cup Milk
  • 1 1/2 Teaspoons Almond Extract
  • 1 Tablespoon Butter

Preparation:

  1. Spread 4 Slices Bread With Cream Cheese And Spread Remaining 4 Slices With Preserves. Press 1 Slice Of Each Together Forming Sandwiches.
  2. In A Shallow Bowl Beat Eggs With Milk And Almond Extract. 3. Melt Butter In Large Skillet Over Medium-High Heat.
  3. Dip Sandwiches In The Egg Mixture
  4. Pan Fry In Butter Until Both Sides Are Golden Brown.

SLOPPY JOE’S

Ingredients:

  • 2 Lb. Beef Or Pork (Ground, Chunked Or Pulled)
  • 1 Sm. Onion, Diced
Saute Meat And Onion, Then Drain. – Add

  • 1 Sm. Can Tomato Paste
  • 1 Sm. Can Tomato Puree
  • 1 Jar Empress Farm’S Sweet Pepper Relish
  • 1 Jar Chili Sauce (15 Oz.)
  • 2 Tbsp. Brown Sugar

Preparation:

Simmer At Least 1 Hour. Good To Put It In The Crock Pot And Let Everyone Eat Whenever They Want.) Serve On Rolls Of Your Choice.

Chocolate Raspberry Layer Cake

Ingredients:

  • 1 Devils Food Cake mix
  • 1 Jar Empress Farm’s Raspberry Preserves
  • 1 tub of Chocolate Frosting

Preparation:

    1. Mix and bake cake as directed. (Use round cake pans).

Cool.

  1. Place first layer onto cake plate.
  2. Top with a layer of raspberry preserves. If you have difficulty in spreading, microwave for a few seconds.
  3. Place second layer of cake over raspberry filling.
  4. Frost with the tub of chocolate frosting.

It will taste like a gourmet cake. No one has to know how easy it was.

Apple Butter Breakfast Muffins

Ingredients:

  • 2 C flour
  • 1 apple, peeled, cored & chopped
  • 1/1/4 C sugar
  • 1 TBSP cinnamon
  • 1 C raisins
  • 2 tsp baking powder
  • 2 eggs
  • ½ tsp baking soda
  • 1 TBSP vanilla extract
  • ½ tsp salt
  • 2 TBSP chopped walnuts
  • ½ C Empress Farm apple butter
  • 2 TBSP toasted wheat germ
  • 2 C grated carrots

Preparation:

    1. Coat muffin tins with cooking spray or line with cupcake papers. In a medium bowl, whisk together eggs, apple butter, oil and vanilla.
    2. In a large bowl, stir together flour, sugar, cinnamon, baking powder and soda and salt.
    3. Stir in apple butter mixture. Stir in carrots, apples and raisins.
    4. Spoon the batter into muffin tins—fill ¾ full.
    5. In a small bowl, combine wheat germ and walnuts.
    6. Sprinkle over muffin tops.
    7. Bake at 375 degrees for 15 – 20 minutes or until tops are golden and spring back when lightly pressed.

Makes 18 muffins.

Sweet and Spicy Jam Bites with Crumbled Bacon

Ingredients:

  • 10 oz Empress Farm Strawberry or Cherry Jalapeño Pepper Jam
  • Your favorite cracker or plain toasted bagel
  • Plain cream cheese
  • Crumbled bacon

Preparation:

  1. Grab your crackers, or slice and toast your favorite type of bagel.
  2. Spread on a dollop of cream cheese.
  3. Add as much jam as you’d like (sweet, spicy, or both!).
  4. Top with a pinch of crumbled bacon bits, and enjoy!

Pumpkin Butter Bread Pudding

Ingredients:

  • 1 Jar Empress Farm’s Pumpkin Butter
  • 1 loaf of french bread or baguette torn up into inch sized chunks
  • 1 tbsp pumpkin pie spices
  • 1/2 cup of sugar, 1 tbsp reserved for topping
  • 1 tbsp cinnamon
  • 2 eggs
  • 1/2 cup milk
  • 1/3 cup heavy whipping cream
  • 2 tbsp softened butter

Preparation:

  1. Rip up a loaf of french bread or a baguette and toss it into an oven safe baking dish
  2. In a bowl combine the eggs, heavy cream, and milk and whisk until well combined
  3. Add in the spices, sugar, and jar of Pumpkin Butter and whisk again until the mixture is smooth
  4. Pour the Pumpkin Butter mixture over the torn up bread and then toss the bread with a wooden spoon, being sure to coat thoroughly
  5. In a small bowl combine the soft butter with 1 tbsp sugar and 1 tbsp cinnamon.
  6. Spoon the cinnamon butter mixture over the bread in globs
  7. Bake at 375 for 30 minutes or until brown and the custard has set

Serve hot with cream or with ice cream. YUM!

Salsa Chili

Ingredients:

  • 1 jar Empress Farm’s Garden Salsa
  • 2 lbs of lean ground beef
  • 2 1/2 cups canned tomato sauce
  • 1/2 onion chopped
  • 4 tablespoons chili seasoning mix
  • 1 (15oz) Can of Kidney Beans
  • 1 tsp black pepper
  • 1/2 tsp garlic salt
  • 1/4 tsp cayenne pepper

Preparation:

  1. Brown the ground beef and the onions until the onions are soft. Drain the grease if necessary
  2. Add the salsa, tomato sauce, garlic salt, pepper, cayenne, chili seasoning mix, and beans. Give it a good stir.
  3. Reduce heat to a simmer, cover and allow to cook for at least an hour. As a rule of thumb, the longer you let the chili stew the better it tastes. I let mine simmer for about 2 hours before digging in

Serve with your favorite chili toppings.

Peach Praline Monkey Bread

Ingredients:

  • 2 tubes of canned biscuits (for example Pillsbury Grands)
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup finely packed brown sugar
  • 3/4 cup butter
  • 1/2 cup Empress Farm’s Peach Preserves

Preparation:

  1. Grease a bundt mold and set aside.
  2. Pop open the cans of dough and quarter the biscuits.
  3. In a bowl combine the granulated sugar with the cinnamon, toss in the quarter dough pieces, and cover with plastic wrap. Shake the bowl until the biscuit pieces are coated in the sugar and cinnamon combination. (You may need to shake and then break up the dough so that all sides are evenly coated)
  4. Transfer the coated dough balls to the baking dish and sprinkles the pecan pieces on top
  5. In a small microwave safe bowl combine the butter, Peach Preserves, and brown sugar. Melt the mixture until the sugar dissolves.
  6. Pour the Peach mixture over the dough in the baking dish, making sure to cover the whole top
  7. Bake at 350 for 25 minutes or until the bread is golden brown on top and the biscuits have set.
  8. Remove from the over and dollop more Peach Preserves over the hot bread…use as much as you want here! Go Crazy.
  9. Remove from the mold, by flipping it over onto a plate. Or, if you can’t wait, eat it right out of the pan!

Raspberry Key Lime Bars

Ingredients:

Shortbread Base:

  • 1/2 cup Butter
  • 2 cups Flour
  • 3/4 cup Confectioners Sugar
  • 1 teaspoon Kosher Salt
For Filling:

  • 1 Jar Empress Farm’s Raspberry Seedless Preserves
  • 7 Large Eggs
  • 1 1/4 cup sugar
  • 3/4 cup Key Lime Juice
  • 2 tablespoons flour
  • 1 1/2 teaspoons baking powder
  • Pinch of Kosher Salt
  • 1 teaspoon Grated Lime Zest

Preparation:

  1. Preheat oven to 350.
  2. Combine all the ingredients for the shortbread base in a mixer and mix until a smooth dough is formed an everything is incorporated evenly.
  3. Line a 9 x 13 pan with foil and spray with a non-stick baking spray. Pat the shortbread crust dough into the pan evenly. Bake at 350 degrees until slightly firm to the touch (appx. 10 minutes).
  4. While baking the crust combine the ingredients eggs, sugar, key lime juice, flour, baking powder, salt, and lime zest in a large bowl or mixer. Mix until the eggs are combined evenly with the rest of the ingredients.
  5. Remove crust from oven and spread evenly with 1 – 20 oz jar of Empress Farm’s Raspberry Preserves.
  6. Pour the key lime filling over the preserves and place pan back in oven. Bake for appx 20 minutes or until top is set but still has a slight jiggle to it.
  7. Cool to room temperature.
  8. These bars actually cut easier if they are slightly frozen prior to cutting. However, if you just can’t wait, slide the foil with the bar intact gently out of the pan onto a cutting board. Pull back the foil from the edges of the bar. Make sure to wipe off your knife between each cut for a smooth and even edge.
  9. When serving, dust the top of the bars with powdered sugar. A handheld sieve tapped with a knife works well for an even dusting.
  10. The bars can be eaten immediately – they can also be frozen ( unsugared ) in a plastic container for up to three weeks. Sugar dusting should happen before serving the thawed bars.

Tomato Preserve Goat Cheese Crostini

Ingredients:

  • Handful of Fresh Basil Leaves, chiffonade (or sliced into thin strips)
  • Handful of Fresh Oregano, chopped finely
  • 1 package Goat Cheese, fresh
  • 1 White Onion, chopped
  • 1 Loaf Italian Bread

Preparation:

    1. Slice the bread into thin slices.Whip in the heavy cream until it becomes firm and holds peaks.
    2. In a medium size pan warm 1 tsp. of Extra virgin olive oil in the pan. Cook the onions until caramelized. Once they are golden brown and soft remove them from the heat and set aside.
    3. Add a tbsp of olive oil to the hot pan. When the oil is hot, toast the bread on both sides until it is lightly golden. Then remove from the slices the pan and set aside.
    4. To prepare your basil chiffonade , roll up the bunch of leaves with all the stems facing the same direction. With a sharp knife slice the roll into even, 1 cm wide sections. The basil should fall away from the roll in evens strips.
    5. Take your toasted bread and smear the toasted side with the goat cheese. On top of the cheese smear Empress Farm’s Tomato Preserves to your liking, then continue to layer the caramelized onions, and basil.

Enjoy your crostini! To get a different texture for your crostini, slice the bread more thinly for a crunch or more thickly for a touch of softness.

Fig and Goat Cheese Grilled Sandwiches

Ingredients:

  • 2 tbsp Honey
  • 1/4 tsp lemon zest
  • 2 tbsp Empress Farm’s Fig Preserves
  • 1 (40z) package of goat cheese or chevre
  • 8 slices of cinnamon-raisin bread
  • 2 tsp sliced (or chiffonade) fresh basil
  • cooking spray or unsalted butter

Preparation:

  1. Combine the honey, lemon zest, and goat cheese until well blended and smooth. (I actually used a goat cheese with honey already added to it. But of course adding honey is an easy option.)
  2. Layer the raisin bread with the goat cheese mixture, fig preserves, and basil.
  3. Grill the sandwiches on a panini machine or on a medium skillet in butter or with cooking spray until the bread is brown and crispy.
  4. Dig in until you are goat cheese and fig preserved out.

Fig, Mustard, and Champagne Vinaigrette Roast Chicken

Ingredients:

  • 1 Whole Organic Chicken
  • 1/4 cup Empress Farm Fig Preserves
  • 1/4 cup Whole Grain Dijon Mustard
  • 1/2 cup Champagne vinaigrette (I chose a classic light Champagne, however pear or apple Champagne vinaigrettes are lovely to use too)
  • 2 tablespoons of butter, melted
  • salt and pepper to taste

Preparation:

  1. Preheat oven to 350°F.
  2. In a small mixing bowl, combine 1/4 cup of the fig preserves, 1/4 cup of the mustard and 1/2 cup of the vinaigrette.
  3. Rinse and thoroughly pat dry the chicken (moisture on the chicken will prevent the glaze from sticking to it).
  4. Place the chicken in a baking dish and brush the whole bird with the melted butter. Season with salt and pepper to your liking.
  5. Pop the chicken into the oven for 30 minutes, or until the butter is just starting to turn golden brown.
  6. Remove the bird from the oven and spread the glaze mixture generously all over the chicken.
  7. Continue roasting for another 1.5 hours or until internal temperature registers 165 degrees. (Allow for roughly 20 minutes/lb.) As the chicken is roasting, remove every 20 minutes or so to baste with drippings from the pan. Allow to sit for 10 minutes before carving.
  8. Combine the mustard, fig preserve and vinaigrette.
  9. Brush the bird with some good ol’ butter and season with salt and pepper. Then pop that baby in the oven and let the butter get a little crispy before adding the glaze.
  10. Get your bird out of the oven and brush on some glaze. Once it looks adequately juiced up pop it back in the oven.
  11. Once it reaches the right cooked temperature, pull out this fragrant masterpiece and let it rest before carving.