|
Syrup » Wild Blueberry Syrup
|
|
|
|
|
AWE your taste buds with the Wild Blueberry Syrup. RIPE WHOLE Wild Blueberries, a recipe from past generations, and open kettle cooking make this fruit syrup taste like pourable preserves. Serve with breakfast, on ice cream & cheesecake, or as an ingredient in cakes, smoothies, shakes, and snacks.
Serving Suggestion:
Pork Tenderloin with Wild Blueberry Thyme Sauce
Ingredients:
2 pork tenderloins - 1 pound each
2 teaspoons kosher salt
1 teaspoons fresh ground pepper
2 teaspoons canola oil
1 large shallot - finely chopped
1 cup beef broth
1/4 cup Wild Blueberry Syrup
1 teaspoon fresh thyme - finely chopped
1 tablespoon unsalted butter
Directions:
Preheat oven to 425 degrees. Rub each tenderloin with 1 teaspoon of salt and 1/2 teaspoon pepper. In a large heavy saute' pan, heat oil over medium heat. Brown tenderloins for 1 1/2 minutes on all four sides. Transfer to a heatproof dish and cook for 15 minutes. While tenderloins are cooking, in a skillet used above saute' shallot over medium heat until softened, about 3-5 minutes. Add beef broth; bring to a boil and reduce to low heat, about 8-10. Scrape bits from bottom of pan. Stir in the Wild Blueberry Syrup and thyme; heat through for 2 minutes. Stir in the butter until melted. Remove tenderloins from oven and add to the saute' pan. Turn tenderloins to cover with sauce on all sides; let rest for 5 minutes. Transfer to a cutting board adn cut crosswise slices. Serve with sauce.
|
Item #3607
|
|
|
|
|
People who bought this product also ordered:
|
#3602
This Maple Praline syrup has that rich combined flavor of maple syrup and Southern pecans. This syrup is great served on traditional pancakes, waffles, oatmeal, and hot buttered biscuits. But don’t stop pouring there - try drizzling some of this Southern ‘golden treat’ over vanilla ice cream, cheesecake, or pecan pie.
Serving Suggestion:
Maple Praline Carrots
Ingredients:
1 cup carrots, peeled and sliced
2 tbsp olive oil
1 tbsp butter or margarine, melted
2 tbsp orange juice
2 tbsp Maple Praline Syrup (or other flavor if you want to try)
Directions:
Slice fresh carrots in slivers or coins. Mix butter or margarine, orange juice, and Maple Praline Syrup together. Place olive oil in skillet on medium heat on stove top, add carrots adn stir occasionally for 5 minutes or until almost to your desired tenderness (we like them crisp). Add mixture to carrots in skillet; stir in to coat carrots all over. Cook for 2 minutes or until desired tenderness. Serve hot.
|
|
|
|
#3606
Whole ripe blackberries are cooked slowly in open kettles, then combined with other natural ingredients to make these terrific fruit syrups. You can see the berries in the bottle, and as the syrup is poured on pancakes, waffles, oatmeal, or crepes. The syrups are also great as a topping for ice cream, cheesecake, and other desserts. Use the Blackberry Syrup in making dressings and marinade (equal parts syrup, olive oil, and balsamic vinegar), as a baking ingredient, or meat and vegetable glaze.
Serving Suggestion:
Blackberry Milk Shake (adapt to other flavors)
Ingredients:
One cup fresh or frozen blackberries
One cup vanilla ice cream
1/2 cup blackberry syrup
1/2 cup milk
Directions:
Put all four ingredients in blender, turn on high and it's ready in a few seconds. Frozen blueberries cause you to stop the blender and stir gently; then cover blender and start again.
Frozen yogurt may be used instead of ice cream.
|
|
|
|
#3605
Please your palate with the Roasted Pecan Syrup. The huge pieces of Georgia roasted pecans, golden brown color, and incredible rich taste of pecans make this syrup unique. Serve with breakfast (pancakes, waffles, crepes, oatmeal) or as a topping for ice cream, cheesecake, pound cake, and other desserts.
Serving Suggestion:
Roasted Pecan Chicken
Ingredients:
4-6 boneless chicken breast
1/4 cup of lemon juice
1/4 - 1/2 cup of melted butter
1-2 cups of Roasted Pecan Syrup
1/2 - 1 cup of water
Directions:
Preheat oven to 350 degrees, Wash chicken breast and lightly pat dry. Lightly coat chicken with melted butter and lemon juice. Place in shallow pan and pour syrup over the top, cover with tin foil or plastic wrap, let stand for about 30 - 45 minutes. Pour water into the pan and bake uncovered for 30 -45 minutes, depending on the oven. Serve with brown or wild rice.
|
|
|
|
#1005
Fresh southern sausage stuffed in natural hog casings (a tender alternative to the tough synthetics) delicious baked, grilled or pan fried.
1 unit = 1 lb.
|
|
|
|
|
#1004
Fresh southern sausage stuffed in natural hog casings (a tender alternative to the tough synthetics) delicious baked, grilled or pan fried.
1 unit = 1 lb.
|
|
|
|