Blue Cheese Honey & Shallot Cornbread Muffins

Ingredients

1 cup all-purpose flour

¼ cup Bellisari’s Blue Cheese Honey and Shallot Spread

3/4 cup cornmeal

2 - 3 tablespoons sugar

2 ½ teaspoons baking powder

¾ teaspoon salt

2 eggs, beaten

1 cup milk

¼ cup cooking oil or melted butter

½ cup thawed whole kernel corn

Directions

Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.  In a small bowl combine eggs, milk, and oil and Bellisari’s Blue Cheese Honey and Shallot Spread. Add egg mixture all at once to flour mixture. Stir just until moistened. Add corn and blue cheese to batter and stir to combine. Divide batter among greased muffin tin and bake for 15-17 minutes at 400 degrees F until toothpick inserted in center of muffins comes out clean. Allow to cool in pan for 3 minutes and then remove from muffin tin. Cool on wire rack. Serve warm or at room temperature. Drizzle with Bellisari’s Blistered Jalapeno & Fig Spread. Makes 12 pieces.

Yields 2 cups

Ingredients

1 Tablespoon of Bellisari’s Balsamic Shallot and Black Garlic Spread

1 14 ounces can garbanzo beans, drained and shelled

1 cup canned pumpkin

½ teaspoon garlic powder

½ teaspoon cumin

¼ teaspoon dried sage

2 tablespoons olive oil, plus more for drizzling

2 tablespoons tahini

2 tablespoons lemon juice

½  teaspoon salt

Crushed red pepper, for garnish

Sage leaves, for garnish

Directions

Puree all ingredients except sage leaves, crushed red pepper and Bellisari’s Balsamic Shallot and Black Garlic Spread in a blender or food processor until smooth.  Transfer to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of crushed red pepper Bellisari’s Balsamic Shallot and Black Garlic Spread and sage leaves. Serve with pita chips, crackers, warm naan, or fresh vegetables.

Serves 6-8

Ingredients

1 jar of Bellisari’s Saigon Street Sauce

2 Cups of diced butternut squash

1 Cup diced apples

2 tablespoons of olive oil

½ teaspoon of ground cinnamon

¼ teaspoon of nutmeg

¼ teaspoon of allspice

1 teaspoon ground black pepper

1 teaspoon salt

1 Can of ginger beer(can use either non-alcohol or alcohol)

1 large chopped onion

3 pounds pork roast (shoulder)

6-8 sage leaves

Directions

In a small bowl, make a rub for the pork by combining all dry spices and seasonings, mixing thoroughly.  Cover the pork roast on all surfaces with the rub and pat it into the meat.  Place the meat and the onion in the pressure cooker and cook for 30 minutes.  Remove pressure cooker and baste the pork with the Bellisari’s Saigon Street Sauce and place back in microwave for 30 more minutes.  Once finished, remove pork leaving juice in pressure cooker and place butternut and apples in remaining juice and cook in pressure cooker for 20 minutes and serve. 

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Servings: 6

Ingredients:

1 Box Orzo

1 Jar Bellisari's Blue Cheese, Honey & Shallot Spread

1 Cup Walnut Pieces

1/2 lb Thin Asparagus Spears

1 Cup Dried Cranberries

Directions:

Place Walnuts on a rimmed baking sheet and bake in preheated 350-degree oven until lightly toasted, 4-5 minutes. Rinse asparagus spears and snap off and discard their tough ends. Break spears into 1 1/2-inch long pieces. Cook Orzo as directed.

During last 3 minutes of Orzo Cooking time add asparagus and cook until bright green and crisp-tender. Add Bellisari's Blue Cheese Honey & Shallot Spread and mix well. Stir in Walnuts and Cranberries. Serve.

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Servings: 12

Ingredients:
• 2 lbs brisket
• 2 avocados
• 1 jar Bellisari's Saigon Street Sauce
• 1/4 cup cilantro
• 2 cloves garlic
• 1 cup onion
• 4 scallions
• 2 Tbsp. chipotle chiles, canned
• 1/4 cup fresh lime juice
• 1 pre-made pico de gallo 
• 1 tsp. salt
• 1 Tbsp. seasoning salt
• 1 Tbsp. olive oil
• 24 corn tortillas
• 1 can beer

Directions:
• In a large Dutch oven, brown beef in 1 tablespoon olive oil over medium-high heat. Once all of the sides are browned, remove brisket to a plate. Add onions to pan and sauté until lightly browned. Then add beer and deglaze pan. Meanwhile, rub brisket on both sides with minced garlic and salt, then chipotles.

• Remove beer and onion mixture from heat and carefully lower meat into pot and cover tightly with lid. Place in a 350°F oven for 3 hours.

• Remove brisket from oven, pull it out of the pot and place brisket on a cutting board to cool. When it’s cool enough to touch, shred meat with a fork and your fingers and transfer back to remaining cooking liquid in pot (there won’t be much, maybe a cup – if there is more than one cup in the pot, pour some off.)

• Mix in lime juice, cilantro and scallions. Stir the meat with the Bellisari's Saigon Sauce and other ingredients until well combined. Add salt to taste. Serve the meat mixture in warm corn tortillas topped with pico de gallo and cubed avocado.

Adapted from Jennifer Cooks.