Archive | November 2014

New! Recipes and Cheese Pairings

All the Paragon Jams flavors work really well on toast or your starch vehicle of choice. And as creative cooks know, jam is a welcome condiment, a sweet or tart note that brightens or mellows anything it’s mixed with. So we’ve started compiling interesting, tasty new recipes using Paragon Jams that go way beyond your morning schmear.

With its sugar content and thick, syrupy texture, jam is an obvious choice as a glaze for meat, fish and veggies. The Pear Tarragon-miso glaze is catching on as a complement to grilled fish (black cod, salmon, halibut, sea bass), for pork chops or pork loins, and even oven-roasted veggies or stove top stir-fries.

Judy's Loaves and Fishes Sandwich, with Pink Grapefruit Marmalade, sardines, arugula, stone-ground mustard, and mashed white beans with thyme.

Judy’s Loaves and Fishes Sandwich, with Pink Grapefruit Marmalade, sardines, arugula, stone-ground mustard, and mashed white beans with thyme.

The peppery, citrus notes in the Pink Grapefruit Marmalade with Pink Peppercorns also brings out something extra with salmon or other oily fish (sardines, mackerel, anchovies). A friend also likes how the grapefruit marmalade works with duck breast as a glaze that goes on 10 minutes before it’s removed from the oven to be served.

If you scroll down to the bottom of the Paragon Jams’ recipe page, you’ll also see some cheese pairing suggestions.

As always, the recipes and serving suggestions are little more than a stepping-off point. Let your imagination (and whatever you’ve got shoved in the back of the fridge) inspire you in fun (and tasty!) ways. And if you hit on something particularly good, please email us (info [at] paragonjams [dot] com) with your discoveries.