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Solace Farm General Store

106 W. Highway 18, Davis SD 57021-0069 US


Signature Jams and Jellies

Company Message

RECIPIES FOR YOUR DINING PLEASURE:

If you find something you like here, save or print the page. We will update this with new recipes often to keep new ideas available for your cooking pleasure!

Savory Blueberry Sauce for Pork or Chicken


Made With Our Spiced Blueberry Jam


Ingredients

  • 1 Tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 cup Spiced Blueberry Jam
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon tawny port
  • 2 pounds pork tenderloin (cut into medallions) or boneless, skinless chicken breasts (trimmed and pounded)
  • 2 Tablespoons olive oil
Directions
  1. Add olive oil to a small saucepan over medium heat.
  2. Add the minced garlic and sauté until tender, but not brown.
  3. Add the remaining ingredients and heat. Stir until ingredients are combined and warm.
  4. Heat additional olive oil in a fry pan and sauté the pork or chicken until cooked through.
  5. Serve meat with sauce drizzled over each serving.

Roasted Apple Soup

Prep time 1.5 hrs

Yield 1 quart (eight 4 oz servings)


Ingredients

2 each Braeburn and Granny Smith apples, diced

2 Tablespoons vegetable oil

2 small shallots, minced

1 rib celery, minced

1 small carrot, diced

1 cup butter

¼ teaspoon dried marjoram

½ cup all-purpose flour

¼ cup Riesling (or a sweet white wine)

2 cups chicken stock

¼ cup apple cider vinegar

¼ cup apple juice

¼ cup heavy cream (as needed)

Salt and freshly ground black pepper to taste


1. On a baking sheet lined with parchment paper place the dice apples and 1 tablespoon of the vegetable oil and season with salt. Put into a 425-degree oven and roast until fragrant and browned on the edges – about 40 minutes

2. In a wide, heavy-bottomed saucepan over medium-high heat, add the remaining vegetable oil and heat until shimmering.

3. Add the shallots, celery and carrot. Season with salt and pepper and sauté until fragrant – about 2 minutes

4. Add the butter, marjoram and roasted apples. Heat until the foam in the butter subsides and the marjoram is fragrant – about 3 minutes.

5. Sprinkle the flout over the cooked vegetable mixture, and stir with a wooden spoon until well-combined. (Add a little more flour if necessary) Cook the vegetables until the flour smells “like toast” but hasn’t yet browned.

6. Add the wine. Deglaze the pan while scraping the bottom with a wooden spoon.

7. Add the chicken stock, vinegar and apple juice; heat until simmering.

8. Pour the contents of the pan into a 2-quart sauce pot over low heat Offset the pan over the burner, and continue to simmer until the flour has cooked out – about 45 minutes (Continually skim the surface of any impurities that form)

9. Pour the content of the pan into a heavy-duty variable-speed blender, and puree until smooth while mounting with cream as necessary to reach desired consistency.

10. Strain if necessary

11. Taste and adjust seasonings

12. Keep warm until serving

Our previously listed items aren't lost, just click below to remind yourself of the recipie:

PERFECT Pumpkin Pie!

Stuff Me Pumpkin

Perky Pumpkin Dip

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