Bonne Maman http://www.bonnemaman.us Tue, 15 May 2012 17:48:11 +0000 en hourly 1 http://wordpress.org/?v=3.1.2 Raspberry Frangipane Tarts http://www.bonnemaman.us/sweets-and-desserts/raspberry-frangipane-tarts/ http://www.bonnemaman.us/sweets-and-desserts/raspberry-frangipane-tarts/#comments Wed, 25 Apr 2012 12:01:32 +0000 admin http://www.bonnemaman.us/?p=2482

This raspberry tart is boldly flavored. While not overly sweet, it is sure to satisfy any sweet tooth and its almond filling adds a unique flavor. The pastry offers delicious texture to the crispness of the natural raspberry flavors. A perfect springtime treat, these tarts are an ideal item to serve during Mother’s Day Celebrations!

Sweets and Desserts
Raspberry Frangipane Tarts
Raspberry Frangipane Tarts
  • Ingredients: For the pastry
  • 1 ½ cup flour, plus extra for dusting
  • 6 tbsp butter
  • 2 tbsp sugar
  • 1 egg yolk
  • 1 tbsp almond extract
  • Ingredients: For the filling
  • 2 large eggs
  • 6 oz Bonne Maman Raspberry Preserves
  • 5 oz mascarpone cheese
  • 6 tbsp sugar
  • 2 tbsp ground almonds
  • 1 tbsp flaked almonds
  1. Directions:
  2. Preheat the oven to 400°F.
  3. To make the pastry, put the flour, butter, sugar and egg yolk into a food processor or blender and pulse until it reaches the consistency of breadcrumbs.
  4. Place 3 tbsp water in a cup and stir in the almond extract. With the motor running, add enough water, a little at a time, until the mixture just begins to form a dough. Roll out the dough on a lightly floured surface and line 2×5 inches ceramic flan dishes. Prick the pastry all over with a fork and refrigerate until needed.
  5. Bake the pastry cases in the preheated oven for about 12-15 minutes, until cooked and golden brown.
  6. To assemble the tarts, spread the Bonne Maman Raspberry Preserves over the base of the pastry cases. Separate the eggs and mix together the egg yolks, mascarpone, sugar and ground almonds. Whisk the egg whites in a clean, dry bowl to stiff peaks and fold into the mascarpone mixture. Pour this over the raspberry bases and top with the flaked almonds.
  7. Reduce the temperature to 350°F and bake the tarts for 15-25 min.
  8. The tarts are cooked when the tops have risen a little and the mixture is set and golden.
  9. Lightly dust with icing sugar and serve warm. Serves 4 pieces.
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 ]]> http://www.bonnemaman.us/sweets-and-desserts/raspberry-frangipane-tarts/feed/ 0 Bonne Maman Wild Blueberry Preserves and Mint Glazed Lamb http://www.bonnemaman.us/entrees/bonne-maman-wild-blueberry-preserves-and-mint-glazed-lamb/ http://www.bonnemaman.us/entrees/bonne-maman-wild-blueberry-preserves-and-mint-glazed-lamb/#comments Tue, 20 Mar 2012 16:30:46 +0000 admin http://www.bonnemaman.us/?p=2374
Entrees
Bonne Maman Wild Blueberry Preserves and Mint Glazed Lamb
Bonne Maman Wild Blueberry Preserves and Mint Glazed Lamb
Bonne Maman Wild Blueberry Preserves and Mint Glazed Lamb
  • Ingredients:  
  • 1 boned leg of lamb, approx 3 ¼ lb., tied and ready to roast
  • 2 Tbsp olive oil
  • 1 garlic clove, crushed
  • 3 ½ oz. chicken or vegetable stock
 
  1. FOR THE TOPPING
  2. Put all of the glaze ingredients into a saucepan and stir over a gentle heat until the preserves have melted. Bring to a boil and boil for 5 minutes or until the liquid has reduced to about a quarter. Let cool completely, then strain.
  3. Preheat oven to 425°
  4. Sit the lamb in a roasting pan that is just large enough to hold it comfortably. Rub all over with the olive oil and garlic. Pour the stock into the pan and put the lamb into the preheated oven to roast for approx. 30 minutes.
  5. Reduce the temperature to 350° and pour over the glaze mixture. Continue to roast for another 45 minutes basting with the pan juices every 15 minutes.
  6. Remove from the oven and lift onto a board for carving. Cover with foil and allow to rest for 10-15 minutes before serving.
  7. Tips:
  8. The glaze can be made 2-3 days ahead and kept in the fridge in a jar.
  9. If you prefer your lamb well done, lower the oven temperature further to 325°, cover with foil and cook for 1 hour.
  10. Stir in a little extra freshly chopped mint and you can use the glaze cold to serve as a sauce.
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]]> http://www.bonnemaman.us/entrees/bonne-maman-wild-blueberry-preserves-and-mint-glazed-lamb/feed/ 0 Wild Blueberry Muffins http://www.bonnemaman.us/breakfast/wild-blueberry-muffins/ http://www.bonnemaman.us/breakfast/wild-blueberry-muffins/#comments Tue, 20 Mar 2012 16:22:41 +0000 admin http://www.bonnemaman.us/?p=2368

These fluffy yet moist muffins feature a sweetly zesty lemon and sugar topping. The natural goodness of our Wild Blueberry preserves shines through in every bite, while real blueberries add a fresh taste and juicy texture.

Breakfast
Wild Blueberry Muffins
Wild Blueberry Muffins
Wild Blueberry Muffins
  • Ingredients: Muffins
  • 1 cup frozen blueberries
  • 1 1/8 cups sugar (8 ounces)
  • 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 2 large eggs
  • 4 tablespoons (1/2 stick) unsalted butter , melted and cooled slightly
  • 1/4 cup canola oil
  • 1 cup buttermilk (If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk)
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup Bonne Maman Wild Blueberry preserves
  • Ingredients: Lemon-Sugar Topping
  • 1/3 cup sugar (2 1/3 ounces)
  • 1 1/2 teaspoons finely grated zest from 1 lemon
 
  1. FOR THE TOPPING
  2. Stir together sugar and lemon zest in small bowl until combined; set aside.
  3. FOR THE MUFFINS
  4. Adjust oven rack to upper-middle position and heat oven to 425°. Spray standard muffin tin with nonstick cooking spray. Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, fold egg mixture and frozen blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)
  5. Use ice cream scoop or large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of Bonne Maman Wild Blueberry Preserves into center of each mound of batter. Using skewer, gently swirl preserves filling into batter using figure-eight motion. Sprinkle lemon sugar evenly over muffins.
  6. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
  7. Makes 12 muffins
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]]> http://www.bonnemaman.us/breakfast/wild-blueberry-muffins/feed/ 0 Sachertorte with Bonne Maman Preserves http://www.bonnemaman.us/sweets-and-desserts/sachertorte-with-bonne-maman-preserves/ http://www.bonnemaman.us/sweets-and-desserts/sachertorte-with-bonne-maman-preserves/#comments Tue, 31 Jan 2012 14:47:39 +0000 admin http://www.bonnemaman.us/?p=1970

This luscious chocolate cake features the bold flavor of Bonne Maman Apricot Preserves. The apricot glaze enhances the semi-sweet chocolate to create a divine dessert that’s refreshing and not too sweet.

Sweets & Desserts
Sachertorte with Bonne Maman Preserves
Sachertorte with Bonne Maman Preserves
Sachertorte with Bonne Maman Preserves
  • Ingredients: CAKE
  • 8 ounces high quality semisweet chocolate (Do not use chocolate chips)
  • 8 ounces unsalted butter, softened
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/3 cup flour
  • 8 ounces walnuts, very finely ground
  • 8 egg yolks
  • 8 egg whites
  • 1 cup Bonne Maman Apricot Preserves
  • Ingredients: ICING
  • 1/2 cup heavy cream
  • 2 teaspoons instant coffee
  • 6 ounces semisweet chocolate, chopped (Do not use chocolate chips)
 
  1. CAKE
  2. Butter and flour a 9″ by 2½” springform pan. Preheat the oven to 350°. Melt the chocolate in a double boiler and cool until lukewarm. Cream the butter with the salt, vanilla, and sugar. Add the egg yolks one by one to the butter-sugar mixture. Toss together the flour and walnuts in a separate bowl. Stir in the chocolate and nuts/flour. Beat the egg whites to soft peaks and stir ¼ of them into the chocolate mixture to lighten the batter. Fold in the remaining whites. Pour the batter into the prepared pan and bake 1 hour. Let cool in the pan for 20 minutes and push down the puffed-up sides so that they are flush with the middle. Remove the sides of the pan and invert the cake onto a cooling rack set over wax paper. (The bottom has now become the top of the cake.) Cool completely. Heat the Bonne Maman Apricot Preserves, push it through a sieve, and brush smooth preserves over the top and sides of the cooled cake. Let glaze set for about half an hour before icing the cake.
  3. ICING
  4. In a metal mixing bowl or sauce pan, scald the cream. Whisk in the coffee and add the chocolate. Stir 1 minute over the heat, then remove and continue to stir until the chocolate has completely melted. Cool from hot to warm and pour over the cake. Rotate the cake while spreading the icing evenly with a spatula. Chill the cake on its rack until the icing is completely set. Transfer (2 quiche bottoms are helpful) to a serving plate and refrigerate. Bring to room temperature before serving. Serve with whipped cream (a must!)
  5. Note: The cake can be made in advance and freezes beautifully – even iced. (Freeze unwrapped first to set icing, then wrap well.)
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]]> http://www.bonnemaman.us/sweets-and-desserts/sachertorte-with-bonne-maman-preserves/feed/ 0 Valentines Day Cookies http://www.bonnemaman.us/sweets-and-desserts/valentines-day-cookies/ http://www.bonnemaman.us/sweets-and-desserts/valentines-day-cookies/#comments Tue, 31 Jan 2012 14:28:33 +0000 admin http://www.bonnemaman.us/?p=1962

These scrumptious Valentine’s Day cookies feature just the right amount of the refreshing, natural sweetness of our fruit preserves. We recommend making them with our Cherry or Raspberry preserves, which both have a bold red color that will look especially festive for Valentine’s Day!

Sweets & Desserts
Valentine’s Day Cookies
Valentine’s Day Cookies
Valentine’s Day Cookies
  • 2/3 cup raw whole almonds
  • ½ cup packed light brown sugar
  • 2 1/2 cups all-purpose flour plus more for work surface
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter – room temperature
  • 1 extra large egg
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon confectioners’ sugar
  • 1 jar (13 oz) Bonne Maman Raspberry Preserves (or any other flavor of your choice)
  1. Preheat oven to 350°. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6-8 minutes. Cool slightly.
  2. In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
  3. In a medium bowl, wisk together the flour, baking powder, salt and cinnamon.
  4. Using an electric mixer at medium-high speed, cream together the butter and the remaining ¼ cup of brown sugar until fluffy (2-3 minutes). Beat in the egg and vanilla extract. Reduce speed to low and gradually add the almond mixture, then the flour mixture, mixing until just combined. Do not over mix.
  5. Wrap the dough in plastic wrap and refrigerate until firm, approx. 3 hours.
  6. Heat oven to 350°. On a lightly-floured surface, roll out the dough to a 1/8-inch thickness. Using a heart shape cookie cutter, cut out and even number of solid heart bottoms and hearts with inner heart cut outs. For each finished cookie you will need two pieces. Place on parchment-lined baking sheets, spacing then 1″ apart. Bake for about 10-12 minutes. Cool thoroughly on a rack.
  7. To make sandwich hearts: Sprinkle confectioner’s sugar on the top half of the cookie (the part with the center heart cut out). Spread a teaspoon of preserves over the bottom half of the solid cookies, keeping away from the edge. Carefully place the top half over the jam.
  8. Store in an airtight container at room temperature for up to 5 days. Place wax paper between the layers.
  9. NOTE: If you don’t have time to make this linzer cookie dough, buy and cook a basic sugar cookie dough.
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]]> http://www.bonnemaman.us/sweets-and-desserts/valentines-day-cookies/feed/ 0 Bonne Maman Peach Yogurt http://www.bonnemaman.us/breakfast/bonne-maman-peach-yogurt/ http://www.bonnemaman.us/breakfast/bonne-maman-peach-yogurt/#comments Fri, 23 Dec 2011 17:54:43 +0000 admin http://www.bonnemaman.us/?p=1766

Try this fresh, satisfying take on everyday yogurt, which features Bonne Maman Peach Preserves and other healthy and hearty ingredients. Makes for a perfect quick breakfast or daytime hunger fighting healthy snack!

Breakfast
Bonne Maman Peach Yogurt
Bonne Maman Peach Yogurt
  • 4 Tablespoons Bonne Maman Peach Preserves (or any other flavor)
  • 2 Tablespoons of granola
  • ½ cup of regular or low-fat plain yogurt
  • Fresh fruit garnish
  1. Fill a glass with one layer of granola at the bottom of the glass. Next fill one layer of Bonne Maman Preserves over the granola. Next fill one layer of yogurt over the preserves. Finish with some Bonne Maman Preserves and granola and fresh fruit on the top. Serve immediately.
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]]> http://www.bonnemaman.us/breakfast/bonne-maman-peach-yogurt/feed/ 0 Baked Brie with Bonne Maman Raspberry Preserves http://www.bonnemaman.us/appetizers/baked-brie-with-bonne-maman-raspberry-preserves/ http://www.bonnemaman.us/appetizers/baked-brie-with-bonne-maman-raspberry-preserves/#comments Fri, 02 Dec 2011 14:55:52 +0000 admin http://www.bonnemaman.us/?p=1696
Appetizers
Baked Brie with Bonne Maman Raspberry Preserves
Baked Brie
Baked Brie with Bonne Maman Raspberry Preserves
  • 4 sheets phyllo dough, thawed
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 small (8-ounce) wheel Brie
  • 1/2 cup Bonne Maman Raspberry Preserves
  • 3 – 4 tbsp. butter, melted
  1. Preheat oven to 375 degrees.
  2. Spread the preserves evenly over the top of the Brie. Sprinkle the nuts atop the preserves if desired.
  3. Wrap the Brie in the thawed phyllo dough one sheet at a time, brushing each sheet with melted butter. Pinch tightly at the neck to seal. Brush package with melted butter.
  4. Place the bundle in a shallow baking pan and bake for 15 to 20 minutes or until pastry is golden brown.
  5. Let cool for 5 minutes.
  6. Serve with your favorite crackers, sliced French bread or sliced granny smith apples.
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 ]]> http://www.bonnemaman.us/appetizers/baked-brie-with-bonne-maman-raspberry-preserves/feed/ 0 Bonne Maman Cranberry-Cherry Relish http://www.bonnemaman.us/sauces-and-dressings/bonne-maman-cranberry-cherry-relish/ http://www.bonnemaman.us/sauces-and-dressings/bonne-maman-cranberry-cherry-relish/#comments Mon, 31 Oct 2011 23:48:55 +0000 admin http://www.bonnemaman.us/?p=1595

Add a sweet, zesty sauce to your table with this delicious take on cranberry sauce

Cranberry sauce is a Thanksgiving staple that offers a deliciously sweet contrast to many savory holiday dishes. Our version adds a wonderful cherry flavor to the beloved classic.

The addition of our 100% natural Bonne Maman Cherry Preserves and a bit of orange juice makes this relish a true gourmet compliment to turkey, mashed potatoes and gravy and all the other hearty dishes on display at Thanksgiving feasts. Don’t forget to add it as a spread on your leftover turkey sandwiches!

Sauces & Dressings
Bonne Maman Cranberry-Cherry Relish
Bonne Maman Cranberry-Cherry Relish
Bonne Maman Cranberry-Cherry Relish
  • ½ cup fresh orange juice
  • ½ cup cranberry juice
  • 1 cup sugar
  • ½ cup Bonne Maman Cherry Preserves
  • 12 oz. bag of fresh cranberries, washed (pick out bad berries)
  1. Combine all ingredients in a medium saucepan and stir well. Cook at medium heat until the cranberries begin to pop open, approximately 10 minutes. Skim off the foam from the surface with a spoon and discard. Transfer to a bowl. Cool at room temperature. Refrigerate covered. Best to prepare at least one day ahead.
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]]> http://www.bonnemaman.us/sauces-and-dressings/bonne-maman-cranberry-cherry-relish/feed/ 0 Bonne Maman Cranberry/Cherry Clafouti http://www.bonnemaman.us/sweets-and-desserts/bonne-maman-cranberrycherry-clafouti/ http://www.bonnemaman.us/sweets-and-desserts/bonne-maman-cranberrycherry-clafouti/#comments Mon, 31 Oct 2011 21:15:51 +0000 admin http://www.bonnemaman.us/?p=1581
Sweets & Desserts
Bonne Maman Cranberry/Cherry Clafouti
Bonne Maman Cranberry/Cherry Clafouti
Bonne Maman Cranberry/Cherry Clafouti
  • 1 Tablespoon unsalted butter, room temperature
  • ½ cup plus 2 Tablespoons granulated sugar
  • 1/4 cup plus 2 Tablespoons all-purpose flour
  • Pinch of salt
  • 2 Extra-large eggs
  • 1 cup chilled heavy cream
  • ¾ cup whole milk
  • 2 teaspoons finely grated zest from one med orange
  • 1 ½ cups fresh cranberries, washed, coarsely chopped
  • 2 Tablespoons Bonne Maman Cherry Preserves
  1. Preheat oven to 400°. Butter a 1-quart baking dish with low sides. Sprinkle 2 tablesppons of sugar covering bottom and sides of pan. Sift remaining ½ cup sugar, flour and salt into a large bowl. Gradually beat in eggs, cream, milk and zest.
  2. In a separate bowl, toss chopped cranberries and Bonne Maman Cherry Preserves until cranberries are well coated. Scatter cranberries into bottom of prepared baking dish. Pour batter over top.
  3. Bake 32-34 minutes until puffed, slightly set and brown around the edges. Cool on rack. It will sink slightly.
  4. Sprinkle with confectioners’ sugar, if desired.
  5. Serve with ice cream or whipped cream.
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 ]]> http://www.bonnemaman.us/sweets-and-desserts/bonne-maman-cranberrycherry-clafouti/feed/ 0 Bonne Maman Orange Marmalade Glaze for Asparagus http://www.bonnemaman.us/appetizers/bonne-maman-orange-marmalade-glaze-for-asparagus/ http://www.bonnemaman.us/appetizers/bonne-maman-orange-marmalade-glaze-for-asparagus/#comments Mon, 31 Oct 2011 21:04:00 +0000 admin http://www.bonnemaman.us/?p=1577
Appetizers
Bonne Maman Orange Marmalade Glaze for Asparagus
Orange Marmalade Glaze for Asparagus
Bonne Maman Orange Marmalade Glaze for Asparagus
  1. Wash and clean asparagus. Break bottom end off so only tender top remains. If roasting, cover asparagus with olive oil and kosher salt. Spread on a cooking sheet and roast for 5 minutes in the broiler. Alternatively, steam asparagus for 5 minutes until al dente.
  2. For glaze, mix orange juice and Bonne Maman Orange Marmalade in a small saucepan. Cook over medium heat until marmalade dissolves. Pieces of orange will be visible.
  3. Place asparagus on serving platter and spoon glaze over vegetables. Serve immediately.
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