Preview recipe featured in Nesting Newbies Magazine, Winter ‘10

“My favorite indulgence is creamy gorgonzola cheese with quince paste on crackers. I set out to create a crockpot jam that would rival this combination. I considered spiced cranberry chutney and apple butter, but nothing clicked until I thought to turn pears and muscat grapes into marmalade. Success! Now I keep this and the delicious Raincoast Crisps on hand for my gorgonzola fix.”

Pear Muscat Marmalade
Yields: 1 quart

Ingredients:
2 ½ pounds Bartlett or d’Anjou pears, peeled, cored, and chopped
½ pound Granny Smith tart apples, peeled, cored, and chopped
2 cups sweet Muscat dessert wine
3 cups granulated sugar
¼ cup fresh tangerine juice
2 teaspoons tangerine zest
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“One day I sat down and looked at recipe after recipe for baked brie for the holidays. I saw the same standard theme over-and-over using brown sugar, cranberries, walnuts, and butter. I was determined to make something different. I used all of my favorite flavors—honey, pecans, and especially white truffle oil.”

Hors d’oeuvre Selection:
Truffle Honey Holiday Baked Brie
Serves 8

1 sheet puff pastry
1 tablespoon salted butter, melted
2 tablespoons pecan pieces
1 tablespoon white truffle oil
2 tablespoons honey
1 8-ounce wheel Brie
1 whole egg, beaten
1 piece kitchen twine
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