Charter Oak Preserves

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Raspberry Chocolate Tea Cake

  • 6 ounces Semi-Sweet Chocolate, melted & cooled
  • 2/3 cup Sugar
  • 1/2 cup Sifted Cake Flour
  • 1/2 cup Unsalted Butter at room temperature
  • 3 Eggs at room temperature
  • Charter Oak Red Raspberry Preserves or Plum Raspberry Preserves
  • Fresh Raspberries for garnish
  • Confectioners Sugar

Preheat oven to 350 degrees. Whisk together chocolate and butter. Add sugar and then beat in eggs one at a time. Blend in flour until just mixed. Pour into a buttered 9-inch cake pan that has been lined with parchment or waxed paper and butter again. Bake at 350 degrees 20-25 minutes. The cake will rise slightly, then sink in the center as it cools. Cool in the pan, this is a moist dense cake.

To serve, invert onto serving plate, remove the paper. Chill one hour and spread top with the Charter Oak Red Raspberry Preserves, sprinkle with confectioners sugar. Garnish by surrounding with fresh raspberries. May also use edible fresh flowers or chocolate curls.

Lemon Dream Crepes with Blueberry Sauce

  • Crepes:
  • 4 large eggs
  • 1 cup flour
  • 2 tablespoons sugar
  • Pinch salt
  • 1 cup milk (whole or reduced fat)
  • 1/4 cup water
  • 1 tablespoon melted unsalted butter
  • Butter to grease the crepe pan
  • 1/2 cup toasted sliced almonds for garnish
  • Lemon Filling:
  • 2 cups heavy whipping cream
  • 1 cup Charter Oak Lemon Curd
  • Blueberry Sauce:
  • 1-16 ounce bag frozen blueberries, thawed a bit
  • 1/3 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons fresh lemon juice
  • 2/3 cup water

1. For crepes, combine all ingredients in the blender and blend for 1 minute. Refrigerate batter at least 1 hour before continuing.

2. Rub a bit of butter over the bottom of the Scanpan* 10-inch crepe pan and heat over medium heat for 1 to 2 minutes or until very hot. Add enough batter (about 1/4 cup) swirling to just cover the bottom of the pan and return to heat. Cook until the edges of the crepe brown lightly. Loosen edges and flip over. Cook briefly and turn out onto a platter. Repeat using the remaining batter to make 10 to 12 crepes.

3. For filling, whip cream to stiff peaks. Fold in lemon curd and chill until serving time.

4. For Blueberry sauce, stir together the sugar and cornstarch in the 3-quart saucepan. Slowly add the lemon juice and water. Bring to a boil; and stir in blueberries. Cook until sauce is bubbly and thickened, about 2 minutes. Serve warm or cool completely.

5. Mound about 1/3 cup of lemon filling on each crepe and fold into quarters. Lay one or two crepes on each dessert plate. Spoon blueberry sauce over the top, sprinkle with toasted almonds and serve.

6. If you prefer Raspberries to a Blueberry sauce, simply warm Charter Oak Red Raspberry Preserves and spoon over.

* Scanpan is a brand of nonstick cookware

Lemon Cheesecake Squares with Lemon Curd Topping

  • 9 graham crackers (about 5 oz.)
  • 4 T. unsalted butter, melted
  • 1 lb. cream cheese (regular or low fat), at room temperature and cut into approximately 1-inch pieces
  • 3/4 cup granulated sugar
  • 3 T. fresh lemon juice
  • 1 T. lemon zest
  • 2 large eggs
  • 1 cup Charter Oak Lemon Curd (at room temperature)

For the crust, cut two 8×16-inch pieces of parchment. Put the strips in an 8×8 baking pan so that they cross each other and the excess hangs over the pan’s sides. Push the parchment into the bottom and corners of the pan. Position a rack in the center of the oven and heat the oven to 325°F.

Break the graham crackers into a food processor and process until finely ground. Add the melted butter and pulse until the mixture resembles damp sand. Transfer the crumbs to the lined pan and press them firmly and evenly into the pan. Set aside.

For the cheesecake, combine cream cheese, sugar, lemon juice, and lemon zest in the food processor. Process until smooth, about 30 seconds, stopping halfway to scrape the sides of the bowl. Add the eggs and process until the mixture is perfectly smooth and blended, stopping to scrape the sides of the bowl as necessary, about another 20 seconds.

Pour the cheesecake mixture into the prepared pan over the crust. Bake until the sides are slightly puffed and the center is dry to the touch, about 40 minutes.

When the cheesecake comes out of the oven, pour all of the curd onto the cheesecake and use an offset spatula to spread it evenly. Let cool to room temperature and refrigerate for at least 5 hours, preferably overnight. When the cheesecake is thoroughly chilled, carefully lift it out of the pan using the parchment “handles” and onto a cutting board. Slide the parchment out and discard it. Using a large, sharp knife, cut the cheesecake into quarters, and then cut each quarter into four equal squares. To make clean cuts, wipe the knife blade with a damp paper towel between each slice.

Lemon Curd Sauce for Fresh Fruit

A light tangy sauce that is perfect for dipping fresh strawberries or to spoon over fresh fruits. Delicious with fresh berries and pound cake.

  • 2 cups vanilla flavor yogurt
  • 1/3 cup Charter Oak Delice au Citron ( Lemon Curd )
  • 1 tsp. grated lemon zest

Mix together yogurt, lemon curd and lemon zest. Serve immediately or cover and chillup to one day.

Shrimp & Cucumber Salad with Curried Chutney Dressing

  • 3/4 cup mayonnaise
  • 6 T. fresh lime juice
  • 6 T. Charter Oak Peach Chutney
  • 3/4 to 1 tea curry powder
  • 2 cups cooked bay shrimp
  • 1 medium cucumber peeled & chopped
  • 1 green onion, chopped
  • 2 T. minced fresh parsley
  • 6 large tomatoes
  • lettuce leaves
  • lemon wedges for garnish
  • salt and pepper to taste

Combine mayonnaise, lime juice, chutney, curry, salt and pepper in a bowl. Mix shrimp, cucumber, green onion and parsley in another bowl and toss gently with 1/3 of the curried chutney dressing. Cut out the stem end and remove the core from the tomatoes. Cut each tomato in eighths, being careful to not cut all the way through. Gently open sections to form a flower-like container. Fill with the shrimp and cucumber salad. Place on a lettuce leaf and garnish with lemon wedges. Pass remaining curried chutney dressing separately.

Spinach Salad with Chutney Dressing

  • 1 large or 2 small bunches fresh spinach
  • ½ lb. bacon, cooked & crumbled
  • ½ lb. mushrooms, sliced
  • ½ cup shredded Gruyere cheese
  • 1 8oz. can sliced water chestnuts
  • ¼ cup thinly sliced red onion

Wash the spinach and remove the stems. Dry the spinach leaves well. Rinse the water chestnuts thoroughly with cold water. To reduce the sharpness of the onions soak for about 15 minutes in water with a little vinegar and sugar added. Drain and combine onions with remaining ingredients in a salad bowl. Just before serving toss with Chutney Dressing

Chutney Dressing
  • 1/4 cup of wine vinegar
  • 4 T. finely chopped Charter Oak Peach Chutney
  • 2 T. sugar
  • 1 clove garlic minced
  • 2 T. Dijon mustard

Mix all ingredients together. Chill until ready to use with Spinach Salad.

Cracker Bread Sandwiches with Smoked Turkey and Peach Chutney

  • 1/3 cup mayonnaise
  • 3 T. Charter Oak Peach Chutney
  • ½ tsp. curry powder
  • 1/4 tsp. freshly ground black pepper
  • 1 -14 oz. lavosh (contains 2 breads)
  • 1 lb. thinly sliced smoked deli turkey
  • 1 bunch watercress (4 oz.) or arugula with the stems removed. If using arugula, baby arugula is best.

In a small bowl combine the mayonnaise, chutney, curry powder and pepper. Unfold 1 lavosh if using fresh cracker bread, or soften cracker bread by holding it under a soft spray of water until moistened.Turn cracker over and moisten the other side. Cover with damp towels and let sit for 10 -30 minutes until pliable. Spread the lavosh with half the mayonnaise mixture, leaving the far edge bare as fillings spread as the cracker is rolled.Top with half of the smoked turkey, half watercress or agula. Roll up jellyroll fashion. Repeat with remaining lavosh to make a second sandwich. Wrap each sandwich in plastic wrap and refrigerate up to 2 hours ahead or overnight. To serve, slice each sandwich crosswise with a serrated knife (2-3 inches for sandwich 1-2 inches for appetizer).

Chutney Crust Chicken with Mustard

  • 4 boneless, skinless chicken breast halves
  • ½ cup sweet hot mustard
  • ½ cup Charter Oak Peach Chutney
  • ½ tsp. ground cumin
  • ½ tsp. curry powder

Preheat oven to 350 degrees. To prepare chicken, gently pound to flatten. Place in a shallow, covered baking dish. In a small bowl, combine remaining ingredients. Spoon sauce over chicken breasts. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 20-30 additional minutes or until done.

Charter Oak Peach Chutney Chicken

  • 4 Boneless, Skinless Chicken Breast Halves
  • 2/3 cup Charter Oak Peach Chutney
  • 1/2 cup Whipping Cream
  • Salt and Pepper
  • 2 Tablespoons Butter
  • Minced Chives or Finely Sliced Green Onions

Lightly pound chicken breasts to an even 1/2-inch thickness. Season with salt and pepper to taste. Melt butter in a large skillet and lightly brown chicken cooking about 2 minutes per side. Combine the peach chutney and cream. Pour over chicken and bring to a boil. Cover, reduce heat and simmer 5-7 minutes or until chicken is cooked through. Sprinkle with chives or sliced green onions to serve.

Spice Rubbed Pork Tenderloin with Sweet-Spicy Chutney BBQ Sauce

  • BBQ Sauce:
  • 2 T. unsalted butter
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1-12 oz. bottle Homemade brand chili sauce
  • 1 jar Charter Oak Mango Chutney
  • 1/3 cup cider vinegar
  • 2 T. Worcestershire sauce
  • 2 T. Dijon mustard sauce
  • 1/2 tsp. hot sauce
  • Pork:
  • 2 to 3 pork tenderloins
  • 2 T. paprika
  • 2 T. brown sugar
  • 2 tsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. garlic granules
  • 1/2 tsp. ground ginger
  • 1/2 tsp. freshly ground pepper
  • 3 T. vegetable oil

1. For sauce, melt butter in a medium saucepan over medium heat. Add onion and cook until golden, about 5 minutes. Add garlic ands stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat to medium low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Set aside or refrigerate for up to 3 days.

2. For pork, trim all fat and silverskin from tenderloins. Combine the paprika, brown sugar, chili powder, salt, garlic, ginger and pepper in a small bowl. Rub all over the pork. Brush the outside with oil and grill (or bake at 400 degrees) for 20 to 30 minutes, turning every 5 minutes on the grill. Brush with some of the BBQ sauce for the last several minutes of cooking.

3. Let pork rest 8 minutes before slicing on a diagonal into 1/2 inch thick slices. Rewarm BBQ sauce and drizzle some over the pork slices to serve. Serve remaining sauce on the side.