BLINIS (Yeild: About 12)

Ingredients:

Preparation:

by Claire Marin

Ingredients:

• 1 dozen jumbo shrimp – cleaned, deveined, peeled
• 8 diver scallops
• 4, 2oz portions of Cod (with skin)
• 1/2 pound squid
• 1 dozen little neck clams
• 1/2 medium onion, chopped
• 4 garlic cloves, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrots, chopped
• 2 cans whole, peeled tomatoes (quartered)
• 1/2 cup dry sherry
• 1/2 cup white wine
• 6 tablespoons italian parsley, chopped
• 1 tablespoon Catskill Provisions Spring Honey
• Salt, Pepper, Red Pepper Flakes to taste

Serves 4

Preparation:

Oil a large sauce pan. Saute onions, celery, and carrots until onions become translucent. Add garlic for one minute before adding tomatoes. Let the tomatoes lose some of their liquid and then add chicken stock. Add salt, pepper, and red pepper flakes until you’re happy. Add Catskill Provisions Spring Honey and witness this sauce get an amazing earthy depth. Lower heat to a high-simmer and let the sauce cook down as you finish the recipe.

In a separate oiled saute pan, saute all the fish, adding them to the sauce as they are finished (*CHEF’S NOTE: Don’t crowd the pan. Make sure its large enough for everything to have a full sear). Start with scallops, 3-5 minutes on each side depending on size, until sides and edges are crisped and lightly browned. Jumbo shrimp, 2 minutes each side until bright pink. Cod, 2-3 mintes each side until lightly browned (be gentle as you add the cod to the sauce). Squid, toss for 30 seconds to 1 minute.

In a smaller sauce pan, bring sherry and wine to a boil. Steam the clams set aside as they open. Once finished, add the sherry, wine, and clam juice to the sauce. Add parsley. If you want to be a badass, try to finish the clams at the same time you’re finished with the other fish.

Delicately plate the large pieces of fish first.

Then cover everything by emptying sauce pan.

Edge the plate with clams. Finish with more parsley. Serve.

Pork Tenderloin 3 Ways

Here’s a fool-proof recipe for enjoying three different flavors of pork.

Ingredients:

• 1 whole pork tenderloin (have the butcher cut into 3 equal parts)
• Catskill Provisions Honey Ginger Marinating Solution
• Catskill Provisions Balsamic Fig Marinating Solution
• Catskill Provisions Artisanal BBQ Sauce

Preparation:

Fill 3 separate bowls with each individual “Solution.” Take your three portions of pork tenderloin and soak them overnight in separate covered glass bowls, using all three flavors of marinades and covering the protein. After 12-24 hours of soaking, preheat oven to 375 degrees. Take out the three pieces of pork tenderloin and place on a foiled baking sheet (shiny side up). Cook for 18 minutes. Pull out and test with a meat thermometer for an internal temperature of 165. Let rest for 10 minutes. Serve.

by Carrie Bonnell

Ingredients:

• 6 jumbo shrimp
• 6 cockles
• 1 can of clams
• 200 grams linguini (about 1/3 of a box)
• 1 tin Catskill Provisions Maple Cayenne Spice Rub

*Serves 2

Preparation:

Peel and devein shrimp (or just buy them that way).

Clean and check your cockles to make sure they’re alive. (*CHEF’S NOTE: when you buy your cockles, they should be open. When you press them closed, they will stay closed if they are alive).

Rinse your clams (SAVE THE CAN JUICE!).

Bring a large pot of salted and oiled water to a boil. Add your pasta. (*CHEF’S NOTE: Pasta cooks the most evenly when there is plenty of room and water in the pot. Oil also helps it not stick to itself).

Melt butter in a pan and add shrimp, cooking 1 or 2 minutes each side on medium heat.

Cook pasta half way, right before al dente, about 5-6 minutes. Drain.

Add pasta, cockles, and clam juice to the shrimp

Lightly toss the pasta in the pan to finish the cooking about 5-6 more minutes. It absorbs the clam juice and boosts flavor.

Add a tablespoon of Catskill Provisions Maple Cayenne Spice Rub. Pinch of salt and pepper. (CHEF’S NOTE: Finish with a little more butter to make everything shiny).

Plate. Add fresh parsley. Eat immediately. You’re welcome.

by Carrie Bonnell

Ingredients:

• 1 dozen jalapenos
• 1 package applewood smoked bacon
• 1 container mascarpone cheese
• 1/2 package of cream cheese
• 1 tin Catskill Provisions Maple Sugar

*Serves 6 as an appetizer or passed hors d’oeuvre

 Preparation:

Wash and slice the jalapenos length-wise

Deseed the jalapenos (*Chef’s Note: More Seeds = More Heat. But for goodness sakes: DO NOT touch your eyes without throughly washing your hands)

Mix room-temperature marscaphone, cream cheese, pinch of salt, pinch of Catskill Provisions Maple Sugar (*Chef’s Note: Salt makes things taste the way they are supposed to)

Fill jalapeno shells and level them off. Do not overfill.

Dredge one side of each slice of bacon (*Chef’s Note: “Applewood Smoked” is amazing for this recipe) in a plate of Catskill Provisions Maple Sugar.

Wrap Bacon around each jalapeno with maple sugar side out.

Skewer with a toothpick to hold together.

In a preheated oven at 375 degrees, bake at 20 minutes. (*Chef’s Note: High heat blasts coat and encrust food)

Serve and enjoy. Watch out for the hot ones, there’s always a few in every batch.

with Bourbon Roasted Apples and Rainbow Chard

by Carrie Bonnell

Ingredients:

• 2 Pork Chops
• 3 Pink Lady Apple (these will also be for dessert)
• Butter
• 1/3 Cup Bourbon
• 1 Head of Rainbow Swiss Chard (can be replaced with Kale)
• 1 tin Catskill Provisions Maple Cinnamon Meat Rub

*Serves 2

Preparation:

Pat dry the Chops and salt them with Catskill Provisions Maple Cinnamon Meat Rub. Rub it in.

Using an oven-safe pan, pan sear one side and flip the chop (*CHEF’S TIP: Butter baste the chops by adding butter to the pan after you flip the chop the first time. Spoon melted butter over the the cooked side of the chop as it melts. The chops get nutty and more flavorful). When both sides are seared, put the pan in the oven at 375 degrees for 7-10 minutes.

Remove chops from the oven and the pan and let rest (DON’T CLEAN THE PAN!)

Bourbon Roasted Apples

(we recommend Pink Ladies for this)

Wedge your apples. Liberally sprinkle with Catskill Provisions Maple Cinnamon Rub

Melt butter into the pan you used for the pork on the stove top on high. Deglaze all the yummy crunchy stuff off the bottom. Toss in the apples and coat them in the melted butter and pork fat.

[No photo here due to safety precautions]

***PREPARE FOR A BOURBON FIRE*** This is going to flame up. Big time. Maybe watch a youtube video about this first. Just promise us you know where your fire extinguisher is or get some flour handy to throw on the stovetop JIC. Make sure there is nothing dangling above your stove, and pull back your clothes. Turn on your exhaust on high. Take the pan off the heat to the side (unless you are a trained chef and want to be a badass and add the bourbon while the pan is on the stove). Tilt the pan. Toss in the Bourbon. Watch your eyebrows, it may flame even though its away from the stove top. Don’t freak out. Bring the pan back to the flame and slide the pan back and forth to agitate the apples around in order to catch the bourbon on fire. Watch out for a big plume at first. You can do this. You are flambe-ing! Let the apples chill out on one side for a few minutes so they can carmelize, then turn them over to do the other side. The bourbon will burn out on its own.

Remove from pan, let cool, serve. Here’s your dessert as well: savory or sweet. These apples are amazing over ice cream or with a cheese plate.

Rainbow Swiss Chard

Clean, roll up, chop on the bias, saute with oil, and serve. You will want something clean and light beside the pork chops and apples and a simple green does the trick. If the rainbow chard at the store doesn’t look vibrant, replace with kale.

Put it all together on a plate and spoon the remaining butter over the pork chops and apples. Serve. Maple Cinnamon Pork Chops with Bourbon Roasted Apples and Swiss Chard. Yes. Please. Thank you. You’re welcome.

Carrie Bonnell came over to show us some outstanding recipes using our Cocktail Rimmers that double as seasonings. Her first recipe uses our Maple Ancho flavor.

Maple Ancho Deviled Eggs

by Carrie Bonnell

Ingredients:

• 1/2 dozen eggs
• Salt
• 2 tbsp mascarpone
• 3 tbsp mayo
• 1 tbsp cream cheese
• splash of white wine vinegar
• small handful of freshly chopped chives
• 2 tbsp Catskill Provisions Maple Ancho Cocktail Rimmer

*Serves 6 as an appetizer or passed hors d’oeuvre

Preparation:

Fill a medium sauce pan with water until the eggs are covered. Salt the water until it tastes like the ocean. Bring to a boil.

The moment it boils, cover, turn off heat and let rest for exactly 11-12 minutes. CHEF’S NOTE: “This method cooks perfect hard-boiled eggs every time” – Carrie Bonnel

Shock in an ice bath to halt cooking.

An ice bath also makes it easier to peel the shell.

Cut in half and remove yolks into a separate bowl.

Mix together yolk, mascarpone, mayo, cream cheese, a splash of white wine vinegar, and Catskill Provisions Maple Ancho Cocktail Rimmer

Pipe in the mixture back into the egg (pastry bag style or with your hands)

Sprinkle with chives and a pinch more of Maple Ancho for color and flavor.

Serve and Enjoy

Valentine’s Day is literally IN THE BAG with Catskill’s “Seal the Deal” Valentine’s Day set. Buy the bag, feed her the stuff, and call us in the morn…next afternoon.

You’re welcome,

Catskill Provisions Team