My husband started a new business just over three years ago – a local trade exchange.
They recently had their annual holiday show, complete with refreshments and I was in charge of the cheese board. I joyfully made Honey Rosemary Cherry Jam and Candied Curried Pecans to accompany the cheeses, breads, fruit and crackers.
I have made the jam a couple of times since – it is so quick and delicious, and turns an ordinary cheese selection into something quite special.
HONEY ROSEMARY CHERRY JAM
1 shallot, thinly sliced
2 teaspoons olive oil
1 (12 ounce) package frozen dark, sweet pitted cherries, thawed
2 tablespoons balsamic vinegar (I used rosemary balsamic)
2 tablespoons honey
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon pepper
Saute shallot in hot oil in a skillet over medium high heat, 2 to 3 minutes or until tender. Add cherries, with any liquid, the vinegar, honey, rosemary, salt and pepper. Cook, stirring occasionally, 15 to 20 minutes. Let stand 10 minutes.
(I added a little cornstarch mixed with water, returned the jam to a boil and cooked for a couple of minutes to thicken)
Recipe adapted from Southern Living, December 2011
www.southernliving.com › Food › Recipes
CANDIED CURRIED PECANS
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/4 teaspoons salt
3/4 teaspoon curry powder
1/4 teaspoon cayenne pepper
2 tablespoons butter
2 tablespoons honey
3 cups pecan halves
Heat oven to 250F.
Line rimmed baking sheet with foil. Mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper in small bowl to blend.
Melt butter and honey with remaining 1/4 teaspoon salt in heavy medium saucepan over medium heat. Add pecan halves and stir to coat, remove from heat. Add spice mixture and toss to coat pecans evenly. Spread pecans in single layer on prepared baking sheet.
Bake pecans until dry and toasted, about 40 minutes. Cool completely. Separate pecans.
Recipe adapted from Bon Appetit, November 2002