I wanted to share some delicious holiday recipes using our products. Please look through them and ask us for the beautiful full color recipe cards we can send you!
SUGGESTIONS:
La Vigne Kumquat Conserve – An alternative to cranberries or blend with cranberries.
Recipes: Kumquat – Cranberry Tea Bread, Kumquat Refrigerator Pie or
Quick Kumquat Inside-Out Cake
La Vigne Kumquat Piquant Sauce – Mix sauce with beets and butter– a pseudo- for Harvard beets
Recipe: Kumquat Layered Gel
La Vigne Persimmon Chipotle – A savory sauce on a California Turkey Sandwich
Recipes: Chipotle Rice with turkey
La Vigne Persimmon Salsa – Serve with chips as a snack or mix with green beans.
Recipe: La Vigne Salad Dressing
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Kumquat – Cranberry Tea Bread
1/2-Cup LA VIGNE KUMQUAT CONSERVE
1/2-Cup fresh cranberries
1 Cup walnuts or pecans
2 Cups flour
1/2-teaspoon baking soda
1-teaspoon baking powder
1 Cup sugar
1/2-teaspoon salt
1 medium egg
2 TBSP oil
1 medium orange, juiced
Water as needed
Chop cranberries, nuts and La Vigne Kumquat Conserve coarsely, and hold aside. Put orange juice in measuring cup, add oil, and then water until liquid ingredients are 3/4 cup. Sift dry ingredients. Beat egg, blend with liquid ingredients, and then add to the dry. Do not over mix. Pour in greased pan. Bake at 325 degrees F. for 55 – 65 minutes.
Kumquat Refrigerator Pie
1 Baked pie crust 9"
1 Regular 8 oz. Cool Whip
2/3 Cup La Vigne Kumquat Conserve
1 Can Condensed Milk
1/2 cup Lemon Juice
Beat condensed milk and Cool Whip topping. Add lemon juice and beat until thickened. Add La Vigne Kumquat Conserve. Pour in pie shell and chill in refrigerator for several hours. Garnish with mint leaves and kumquats from conserve.
Quick Kumquat Inside – Out Cake
1/2-cup sugar
1-tablespoon butter
1 egg
1-teaspoon vanilla
1 1/2 cup flour
2-teaspoon baking powder
1/4-teaspoon salt
3/4-cup milk
1/4 cup chopped nuts
1 8-oz. jar La Vigne’s Kumquat Conserve
Heat La Vigne’s Kumquat Conserve and keep warm. Cream butter and sugar, add egg and beat. Sift all dry ingredients together and add to the butter and sugar, alternating with liquid. Mix briefly. Pour into a greased square pan (8x8). Pour heated Kumquat Conserve on top and add chopped nuts. Bake at 350 degrees until brown (about 30 minutes).
California Turkey Sandwich
4 oz Turkey
1 1/2 TBSP La Vigne Kumquat Piquant Sauce
1 TBSP Hollywood’s Safflower Mayonnaise
1 Slice sweet red onion
1 Leaf red leaf lettuce
Salt and pepper
Boutique bread (French or rye)
Slice fresh bread and cover both pieces with mayonnaise and La Vigne Kumquat Piquant Sauce. Add beef, salt and pepper to taste. Add lettuce and red onion. Serve with new potato salad.
Raspberry-Kumquat Layered Gel
3/4-cup La Vigne Kumquat Piquant Sauce
3 oz. Cream Cheese (1 package)
1/4-cup real mayonnaise
3/4 cup chopped pecans
1/2-cup powdered sugar
One 3oz. Package raspberry flavored gelatin
1 cup boiling water
1/4-cup cold water
1 cup whipped cream
Dissolve gelatin with boiling water. Cool for 15 minutes. When cool, add La Vigne Kumquat Piquant Sauce and cold water. Blend thoroughly. Pour into a mold that has been rinsed in cold water. To set, refrigerate. Blend cheese, mayonnaise, nuts and sugar. Smooth the cheese mix on top of setting gelatin. Serve with game or fowl.
Persimmon Chipotle Risotto With Turkey
1 1/2 cups fresh or frozen, thawed niblet corn
1/4-cup butter
1/2 cup chopped red onion
2/3-cup Arborio rice
1/4 cup dry white wine
2 cups chicken broth
1 cup La Vigne Persimmon-Chipotle Sauce
1 pound cooked turkey (cubed)
1/4 cup grated Parmesan cheese
In a blender or food processor, puree 1 cup of the niblet corn; set aside. In a 3-quart saucepan, melt the butter, sauté the remaining 1/2-cup corn with the onion and carrot for 3 minutes. Stir in arborio rice; sauté for 2 minutes. Add the wine and cook, stirring constantly, until liquid cooks away.
Stir in enough of the chicken broth to cover rice and vegetables. Cook and stir over medium heat until liquid cooks away. Repeat until all of the broth is used. Stir in La Vigne Persimmon-Chipotle Sauce and cook 10 minutes more, stirring frequently, or until mixture is nearly dry and the rice is tender. (If rice needs to cook longer, add more chicken broth and cook as above until tender. Total cooking time should be about 25 to 30 minutes.) Stir in turkey, corn puree and grated Parmesan cheese. Cook 2 minutes more, or until mixture is heated through.
La Vigne Salad Dressing
1/4-Cup La Vigne Persimmon Salsa
1/4-CupLime or Lemon Juice
2 TBSP Soy Sauce
2 TBSP Extra Virgin Olive Oil
1 TBSP Jalapeno Pepper - seeded and diced small
1/4-Cup Green Onion - thinly sliced
1/4-Cup Flat Leaf Parsley - minced
Freshly ground Pepper to taste
2 TBSP Brown Sugar
Mix all ingredients together and toss with your favorite salad.
If you try any of these recipes, let us know how you liked them! Or suggest something new and we will try it too!
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