Bug Hill Farm Savory Recipes  

Hors d’oeuvres

Take cheese and crackers to a new height:

  • Berry Noir Conserve with blue cheese, feta or aged parmesan

  • Blueberry Lavender Conserve with goat cheese, stilton or Manchego

  • Raspberry Jam with parmesan, Brie or cream cheese

  • Make Baked Brie featuring one of our conserves

Creamy black currant sauce and chicken

  • 4 boneless chicken breasts

  • salt&pepper

  • coconut oil

  • 2-3 oz white wine

  • 2 oz Bug Hill Farm Black Currant Cordial

  • 2 oz heavy cream

  • 2 TBSP butter

In a large pan, heat coconut oil on medium heat. Cook chicken on both sides until cooked through - about 5 minutes per side. Remove chicken from pan and keep warm. Add wine to pan and boil until it is reduced by  third. Add butter, heavy cream and cordial and stir until blended. Pour sauce over chicken. This is wonderful served over rice with a side of green beans. 

Combine Bug Hill Farm Black Currant Cordial with pinot noir or your favorite red wine for a sublime jus for beef, lamb, venison, duck and pork. 


Berry Vinaigrette

  • 1 part BHF Shrub

  • 1 part balsamic or apple cider vinegar

  • 2 parts olive oil

  • mustard and honey to taste

  • Pinch of salt

Whisk together and serve over a bed of fresh spinach and mixed salad greens. Pairs well with local goat cheese and walnuts.

Monte Cristo serves 4

Ingredients

  • 1 cup Berry Noir or Raspberry jam

  • 10 tablespoons unsalted butter, softened

  • 8 slices brioche loaf, sliced 1-inch thick

  • 2 tablespoons Dijon mustard (optional)

  • 12 slices ham

  • 8 slices Swiss cheese, at room temperature

  • 1/2 cup vegetable oil

  • 4 large eggs, at room temperature

  • 2/3 cup milk

  • 1/4 teaspoon salt

  • 1/4 cup confectioner’s sugar for dusting

Directions

In small bowl, combine 1/4 cup Berry Noir and 2 tablespoons butter. Spread 4 slices bread with mixture. Spread remaining 4 slices with (optional) mustard. Top each buttered slice in this order: 1 slice cheese, 3 slices ham, and 1 slice cheese. Top with bread (mustard side-down, if using) and press down lightly. Butter both sides of sandwiches with additional 4 tablespoons butter and set aside.

In small saucepan or bowl in microwave, heat remaining 3/4 cup jam. Stir to smooth, cover, and keep warm.

In large bowl, whisk together eggs, milk, and salt. Carefully dip one sandwich in egg mixture and allow to soak for 10 to 15 seconds. Turn and soak for another 10 to 15 seconds. Transfer sandwich to cooling rack set inside rimmed baking sheet. Repeat with remaining sandwiches.

Heat 1/4 cup oil and 2 tablespoons butter in large skillet over medium-high heat until foaming subsides but butter is not brown. Fry 2 sandwiches at a time, until golden, 2 to 3 minutes per side. Transfer to cutting board. If skillet is dry, add remaining 1/4 cup oil and remaining 2 tablespoons butter and repeat with remaining 2 sandwiches.

Cool sandwiches 2 minutes, then cut in half, dust with confectioners’ sugar and serve with warm Berry Noir.