Bonne Maman

Sachertorte with Bonne Maman Preserves

admin — Tue, 31 Jan 2012 14:47:39 +0000

Sweets & Desserts

Sachertorte with Bonne Maman Preserves

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

ICING

CAKE
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.
ICING
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!)
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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Valentines Day Cookies

admin — Tue, 31 Jan 2012 14:28:33 +0000

Sweets & Desserts

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)

Preheat oven to 350°. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6-8 minutes. Cool slightly.
In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
In a medium bowl, wisk together the flour, baking powder, salt and cinnamon.
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.
Wrap the dough in plastic wrap and refrigerate until firm, approx. 3 hours.
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.
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.
Store in an airtight container at room temperature for up to 5 days. Place wax paper between the layers.
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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Bonne Maman Peach Yogurt

admin — Fri, 23 Dec 2011 17:54:43 +0000

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

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

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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Baked Brie with Bonne Maman Raspberry Preserves

admin — Fri, 02 Dec 2011 14:55:52 +0000

Appetizers

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

Preheat oven to 375 degrees.
Spread the preserves evenly over the top of the Brie. Sprinkle the nuts atop the preserves if desired.
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.
Place the bundle in a shallow baking pan and bake for 15 to 20 minutes or until pastry is golden brown.
Let cool for 5 minutes.
Serve with your favorite crackers, sliced French bread or sliced granny smith apples.

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Bonne Maman Cranberry-Cherry Relish

admin — Mon, 31 Oct 2011 23:48:55 +0000

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

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)

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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Bonne Maman Cranberry/Cherry Clafouti

admin — Mon, 31 Oct 2011 21:15:51 +0000

Sweets & Desserts

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

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.
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.
Bake 32-34 minutes until puffed, slightly set and brown around the edges. Cool on rack. It will sink slightly.
Sprinkle with confectioners’ sugar, if desired.
Serve with ice cream or whipped cream.

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Bonne Maman Orange Marmalade Glaze for Asparagus

admin — Mon, 31 Oct 2011 21:04:00 +0000

Appetizers

Bonne Maman Orange Marmalade Glaze for Asparagus

½ cup fresh orange juice
1 cup Bonne Maman Orange Marmalade
Fresh asparagus

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.
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.
Place asparagus on serving platter and spoon glaze over vegetables. Serve immediately.

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Bonne Maman Apricot Strudel

admin — Mon, 31 Oct 2011 20:16:13 +0000

Sweets & Desserts

Bonne Maman Apricot Strudel

1 refrigerated pie crust
½ cup Bonne Maman Apricot Preserves
¼ cup raisins
¼ cup dried cranberries
¼ cup chopped pitted dates
¼ cup chopped walnuts
¼ teaspoon ground cinnamon, plus extra for garnish

Preheat oven to 400°. Butter a rimmed baking sheet. Roll out pie crust on a floured surface to approx. 16″ square. Spread preserves over pastry, leaving 1″ border on all sides. Sprinkle dried fruit and nuts evenly over preserves. Sprinkle with cinnamon. Fold about 1″ of each pastry side over filling. Starting at bottom, roll up pastry jelly-roll style, enclosing filling. Transfer strudel to prepared baking sheet, seam side down. Sprinkle with additional cinnamon.
Bake strudel until golden brown, about 35 minutes. Cool completely. Cut strudel into 1″ slices.

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October 2011 Bonne Maman Halloween Cookies

admin — Fri, 30 Sep 2011 18:55:37 +0000

Sweets & Desserts

Bonne Maman Halloween 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 Preserves – Apricot, Blackberry or any other flavor or your choice

Preheat oven to 350°. Spread the almonds on a baking sheet and toast, tossing occasionally, until fragrant, 6-8 minutes. Cool slightly.
In a food processor, process the almonds and ¼ cup of the brown sugar until the almonds are finely ground.
In a medium bowl, wisk together the flour, baking powder, salt and cinnamon.
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.
Divide the dough in half, shape into two disks, wrap in plastic wrap and refrigerate until firm, approx. 3 hours.
Heat oven to 350°. On a lightly-floured surface, roll out one of the dough disks to a 1/8-inch thickness. Using 2-21/2″ round cookie cutter, cut the dough into rounds and place on parchment-lined baking sheets, spacing then 1″ apart. Bake for about 10-12 minutes. Cool thoroughly on a rack.
Roll out the second dough disks to a 1/8-inch thickness. Using 2-21/2″ round cookie cutter with the center Halloween design cut out, cut the dough into rounds and place on parchment-lined baking sheets, spacing then 1″ apart. (Make sure to make the same number of tops as bottoms.) Bake for about 10-12 minutes. Cool thoroughly on a rack. When cool, sprinkle cookie tops with confectioners’ sugar.
Spread a teaspoon of preserves on the bottom half of the cookie keeping away from the edge. Lightly cover with the cookie top (with the hole and sugar).
Store in an airtight container at room temperature for up to 5 days. Place wax paper between the layers.
Makes approx. 36 cookies
NOTE: If you don’t have time to make this linzer cookie dough, buy and cook a basic sugar cookie dough and use the Halloween cookie cutters plus the Bonne Maman preserves to create these Halloween treats.

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Bonne Maman Raspberry and Vanilla Swirl Pound Cake

admin — Fri, 02 Sep 2011 21:30:09 +0000

Sweets and Desserts

Bonne Maman Raspberry and Vanilla Swirl Pound Cake

1 ½ cups all-purpose flour (unsifted)
1/8 teaspoon baking soda
teaspoon salt
cup butter, softened
1 cup sugar
2 teaspoons pure vanilla extract
2 extra-large eggs
cup sour cream
3 Tablespoons Bonne Maman Raspberry Preserves
1 ½ teaspoons water

Preheat oven to 350°.
Grease and flour an 8-inch loaf pan; set aside. In a small bowl, combine flour, baking soda and salt; set aside.
In a large bowl with an electric mixer at high speed, cream butter until light. Add sugar and pure vanilla extract, beat until fluffy. Add eggs; mix well. With mixture at low speed, alternately blend in ½ flour mixture, sour cream and remaining flour mixture; beat only until smooth after each addition. Combine Bonne Maman Raspberry Preserves with water. Spoon 1/3 batter into prepared pan; drizzle with half of the preserves mixture; swirl with a knife. Repeat, ending with the batter.
Bake until a cake tester inserted into the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Loosen edges with a metal spatula. Turn out into a wire rack to cool.

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