Recipes: Wild Maine Blueberry Tartlets - Peach Melba - Goat Cheese, Cream Cheese and Basil Cheese Ball with Strawberry Jam

The Fresh Market had Stonewall Kitchen jams on special this month.  With this being the last weekend before they went off sale, I prepared samples for Mother's Day.  All were easy to prepare, delicious, and a big hit with customers.

This first recipe is from Stonewall Kitchen's website.  

Wild Maine Blueberry Tartlets

½ c. whipping or heavy cream

2 Tbl. sugar

1/3 c. Stonewall Kitchen 

     Wild Maine Blueberry Jam

4 oz. Mascarpone cheese, 

     room temperature

24 Clearbrook Farms Read-to-Fill 

     Mini Sweet Tart Shells

Garnish: Blueberries, candied lemon 

     peel, lemon zest, or whipped 

     cream with a small mint leaf

In medium bowl, beat cream and sugar until soft peaks form.

In another medium bowl, beat Mascarpone and jam until uniform.  Beat in whipped cream.

Place blueberry filling in a pastry bag fitted with a large tip. Fill each pastry cup. Garnish with a small blueberry, candied lemon peel, lemon zest, or whipped cream with a small mint leaf.

Yields: 30 tartlets

I did not use a pastry bag to pipe the filling into the tartlets.  I used my small scoop; quick and easy.  I garnished with lemon zest and a fresh blueberry.

Wild Maine Blueberry Jam is packed full of wild Maine blueberries.  My husband loves it on toasted English muffins.

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Not only is this next recipe delicious, it's versatile.  You can use pound cake, angel food cake, sweet tart shells, or short cake.  One customer is going to use an angel food cake and layer it with the jam, fruit and fresh whipped cream.

Pound Cake base

Angel Food Cake base

Peach Melba
1 c. heavy whipping cream
1 tsp. vanilla extract
confectioners' sugar, to taste
1 jar Stonewall Kitchen Raspberry Peach Champagne Jam
1 can (16 oz.) sliced peaches
1 cake of choice - Angel Food Cake (sliced), Pound Cake (sliced), 
     Sweet Tart Shells, or Shortcake (split)

Place cream in a medium mixing bowl and beat until soft peaks form.  Add vanilla and confectioners' sugar.  Beat until firm peaks form.  Refrigerate.

Place cake on serving plate.  Spread jam on top of each slice.  Top with sliced peaches.  Garnish with whipped cream.  Serve and enjoy!

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This last recipe was an "Oops!", but it was a delicious "Oops!" and customers couldn't stop eating it. Strawberry and fresh basil is a great combination.

Goat Cheese, Cream Cheese and Basil Cheese Ball 
with Strawberry Jam
4 oz. cream cheese, softened
8 oz. Beemster Goat Cheese, shredded
fresh basil, chiffonade, to taste
1 jar Stonewall Kitchen Strawberry Jam
garnish: sliced almonds
crackers

Place cream cheese, goat cheese, and basil in a medium mixing bowl.  Blend together by hand until it holds together.   Form into a square, or rectangle and place on serving dish. Top with jam and garnish with almonds.  Serve with your favorite crackers.

I really wanted to put the jam over goat cheese but all Nicole had was Beemster's goat cheese which is hard.  So, I went with it.  Looking back the cheese ball was quite firm and I'm thinking adding a tad of cream would soften it.  Well ... maybe next time.  

This recipe also works with Brie, Strawberry Jam, fresh basil and almonds.

Stonewall Kitchen's Strawberry Jam is also delicious on toast.  My daughter cannot get enough of this jam.