How to enjoy the holidays again? It is worth daring to be creative and prepare dishes that will surprise (and delight!) the palates of your guests. The Herbapol brand knows this very well, and its jam products have been extremely popular for years and have a permanent place in the holiday menu, both sweet and savory.
Herbapol’s Hungarian jam is delicious and thick – it’s the real essence of flavor closed in a jar. Jams go perfectly with sweet baked goods, but they can also be used to prepare, among others: full of flavor and aroma sauce for roasted meat. Herbapol cherry jam is made from Vistula cherries, famous for their exquisite taste and essence. This variety has been cultivated for over 100 years only in the middle Vistula valley. The jam prepared from it delights with its characteristic sweet and sour taste and rich aroma, emphasizing the character of the prepared dishes: dessert ones, such as creme brulee, and savory ones, because one “likes” them, among others. with pâtés. Red currant jam is a great addition to any savory dish. It is worth remembering this when preparing, for example, a board of cold meats and cheeses or tartlets.
GINGERBREAD TART WITH CHOCOLATE JOINT CREAM
INGREDIENTS:
For the bottom:
- 200 g wheat flour (or spelled)
- 100 g of cold butter
- 2 tablespoons of cocoa
- 2 tablespoons of powdered sugar or erythritol
- 1 yolk
- 1 tablespoon of honey
- 1 teaspoon of gingerbread spice
- a pinch of salt
- 1-2 sips of cold water (if the dough is too dry)
For the cream:
- 150 g dark chocolate (min. 60%)
- 150 g of cream 30-36%
- 2 tablespoons of butter
- 3-4 tablespoons of Herbapol Hungarian Jam
- ½ teaspoon of cinnamon
For the top (for decoration):
- grated orange peel
PREPARATION:
1. Bottom:
Mix flour, cocoa, powdered sugar, gingerbread spice and salt. Add the cold butter cut into cubes and rub with your fingers until “crumbs” form. Add the yolk and honey, knead quickly into a smooth dough (if dry, add a tablespoon of water). Wrap in foil and set aside to cool (30 minutes in the refrigerator).
2. Baking:
Roll out the dough and line a tart tin (approx. 24 cm). Prick it with a fork, cover it with baking paper and fill it with e.g. peas. Bake for 15 minutes at 180°C, remove the weight and bake for another 10 minutes. Cool.
3. Cream:
Heat the cream and butter in a pot until it comes to a gentle boil. Remove from heat, add broken chocolate, mix until smooth. Add Herbapol Hungarian jam and cinnamon (and rum or vanilla, if using). Mix thoroughly until a thick, shiny cream is formed.
4. Assembling the tart:
Spread a thin layer of jam on the bottom before pouring the cream. Pour the still warm cream onto the cooled base. Level the surface and decorate with orange peel. Set aside in the fridge for at least 2-3 hours until the mixture hardens.
POPPY CREME BRULEE WITH CHERRY JAM
INGREDIENTS (for four servings):
Cream:
- 250 ml cream 30%
- 250 ml of milk (you can use half and half with a plant drink, e.g. almond)
- 60 g of sugar (or 40 g of erythritol)
- 2 tablespoons of ground poppy seeds
- 1 teaspoon of vanilla extract or seeds from ½ pod
- 3 egg yolks (optional, can be omitted for a simpler version, but they add depth of flavor)
- 1.5 teaspoons of gelatin (approx. 5 g) or 1.5 gelatin leaves
- a pinch of salt
Bottom:
- · 4 teaspoons of Herbapol Cherry Jam
Top:
- 3-4 teaspoons of cane sugar (for caramelization)
PREPARATION:
1. Gelatin:
Pour 2 tablespoons of cold water over the gelatin and leave for 10 minutes to swell.
2. Preheating the base:
In a pot, combine the cream, milk, sugar, poppy seeds, vanilla and a pinch of salt. Heat over medium heat until steaming (do not boil). If using egg yolks: in a separate bowl, beat the yolks, add some of the hot mixture, mix and pour back into the pot. Cook over very low heat until the mixture thickens slightly (approx. 80°C).
3. Add gelatin:
Remove from heat, add swollen gelatin and mix until completely dissolved.
4. Prepare the ramekins:
Place a teaspoon of Herbapol cherry jam at the bottom of each ramekin. Pour in the warm, smooth poppy seed cream (you can pour it through a strainer for a more velvety consistency).
5. Cooling:
Cool at room temperature, then put in the fridge for at least 4 hours until the mixture sets (preferably overnight).
6. Caramelization:
Just before serving, sprinkle the top with a thin layer of sugar and caramelize with a kitchen torch.
MINI TARTLES WITH GOAT CHEESE, RED CURRANT JAM AND THYME
INGREDIENTS:
For the shortcrust pastry:
- 200 g wheat flour (or light spelled flour)
- 100 g cold butter, cut into cubes
- A pinch of salt
- 1 yolk
- 1-2 tablespoons of cold water
Filling:
- 150 g goat cheese (e.g. cottage cheese or chevre)
- 3-4 tablespoons of Herbapol red currant jam
- 1 tablespoon of cream 18% (optional, for creaminess)
- fresh thyme (a few sprigs)
- salt and freshly ground pepper
Additionally:
- thyme leaves
PREPARATION:
1. Cake:
Rub the flour, salt and butter with your fingers or in a food processor until fine crumbs form. Add the yolk and water, quickly knead into a ball. Wrap in foil and put in the fridge for 20 minutes.
2. Forming:
Roll out the dough and cut out circles to fit mini tartlets. Place in molds and prick with a fork. Bake at 180°C for 10-12 minutes (until lightly browned).
3. Filling:
In a bowl, crush the goat cheese with cream, season with salt, pepper and a bit of thyme leaves. Place a portion of cheese on each tartlet base and top with ½ teaspoon of Herbapol red currant jam.
4. Baking:
Put back in the oven and bake for 8-10 minutes until the cheese is slightly set and the jam begins to caramelize slightly.
5. Finish:
Garnish with fresh thyme.
