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Preserve Company Lemon and Lavender Shortbreads

Posted on July 30, 2020 by Bruce MacNaughton


Lovely Lavender! If you’ve never added Culinary Lavender to your baked goods, this is a great recipe, to begin with.  The cookie is rich and buttery with a perfect balance of lemon and a light floral aroma. They are simple to make, a great gift idea and the perfect summery Afternoon Tea treat.

Culinary Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It has numerous health benefits and can be used for natural pain relief, calming, and skin treatments. English Lavender has the sweetest fragrance of all the lavenders and is the one most commonly used in cooking.

If you don’t grow your own lavender it can be purchased online from our Specialty Food Shop Here.  Dried lavender is something that will keep in your spice rack for years and years.  Here on Prince Edward Island, we have several growers and distillers of quality 100% pure grade lavender.  It was such a treat to visit the Island Lavender Distillery u-pick to gather our own fragrant bundles in their gorgeous purple fields. 

We had some fun experimenting with this versatile herb.  Check out our Lemon and Lavender Shortbread recipe below and please let us know of any adventures you've had in the kitchen using lovely lavender.  Enjoy!



2 cups all-purpose flour
1 cup powdered sugar 
1/2 cup cornstarch 
3/4 tsp salt
4 tsp fresh lemon zest
1 tsp dried culinary grade lavender (if using fresh, use 2 tsp)
1 cup cold butter 
1/2 tsp vanilla 
2 large egg yolks 
Turbinado sugar (optional)

- Preheat oven to 350°
- In a food processor, pulse your flour, powdered sugar, cornstarch, salt, lemon zest, and lavender until combined. 
- Cut up your cold butter into cubes, and put them in the food processor on top of the dry ingredients. Pulse together to combine, but don't over mix. 
- whisk egg yolks and vanilla together in a separate bowl.  Pour egg mixture into a food processor, and pulse until it forms a dough. 
Divide the dough in two, and roll into logs. Wrap the dough in plastic wrap and parchment paper, and chill it in the fridge for 2 hours, or overnight. 
- when you are ready to bake the cookies, cut each log into 16 pieces, and place 2 inches apart on a parchment-lined baking sheet. Sprinkle turbinado sugar on the top of each cookie, and bake for 10-12 minutes. The edges should get slightly browned. Leave the cookies on the pan for 10 minutes, then transfer to a cooling rack. 

Preserve Company Blackberry-Apple & Peanut Butter Stuffed Cookies

Posted on July 10, 2020 by Bruce MacNaughton

Makes 10 large cookies

To stuff the cookies:
~for each cookie 1 tbsp crunchy peanut butter and 2 tsp Preserve Company Blackberry Apple Preserves (10 Tbsp PB & 20 tsp Preserves)

For the cookie dough:
1 ½ cups
1 ½ tsp baking soda
1 tsp kosher salt
1 cup creamy peanut butter
½ cup sugar
½ cup light brown sugar
½ cup unsalted butter, at room temperature
2 large eggs
1 ½ Tbsp vanilla extract

1. Spoon the crunchy peanut butter into 10 equal-sized pieces as close to a sphere shape as possible (about 1 tablespoon each) on a sheet tray and freeze until ready to stuff the cookies.
2. Pre-heat the oven to 375F
3. Whisk together the dry ingredients
4. In a stand mixer, or using a hand mixer, cream the butter and the sugar on high-speed for 3 minutes. This is done to dissolve the sugar crystals. Your mixture should be nice and fluffy.
5. Add the eggs one at a time allowing them to be incorporated first before adding in the next egg.
6. Add in vanilla.
7. Add in the dry ingredients, and stir to combine, then form the dough into 10 equal dough balls.
8. One at a time, flatten out the dough into 7 cm/3 inch circle in the palm of your hand.
9. Add the spoon of Preserves and a ball of frozen peanut butter. Carefully seal up the peanut butter and preserves in the cookie dough.
10. Place on a parchment-lined cookie sheet and bake for 12 minutes. Allow the cookies to fully cool on the cookie sheet before removing.


Curried Cauliflower Soup

Posted on July 05, 2020 by Bruce MacNaughton

Preserve Company Hot Pepper Jelly Chicken Wings

Posted on June 30, 2020 by Bruce MacNaughton
-2 lbs. or more Chicken Wings
-250 jar of Hot Pepper Jelly

Preheat oven to 400F. Shake a liberal amount of Sea Salt on both sides of the chicken. Then shake pepper and Incredible Spice all over. Warm half the jar of the Pepper Jelly until spreadable. Brush both sides of the chicken with hot pepper sauce; leave some of the sauce to brush on top of the chicken halfway through baking. Place chicken on a racked tray in the oven and bake for 35-40 min. Warm the remaining jelly from the jar and serve as a side sauce for your wings. Enjoy!

Preserve Company Maple Butter Roasted Carrots

Posted on February 27, 2020 by Bruce MacNaughton

Preserve Company Maple Butter Roasted Carrots

Serves 4
2 lbs bunched carrots, well-scrubbed
3 tbsp coconut oil or extra-virgin olive oil
3 tbsp PRESERVE COMPANY Maple Butter
1 tbsp grainy Dijon mustard
1 tbsp PEI Spice Merchants Lemon & Dill Seasoning
½ tbsp. apple cider or rice vinegar
1 tbsp soy sauce (or tamari for gluten-free)
2 cloves garlic, grated
1 tbsp parsley, chopped for garnish if desired

Preheat oven to 400F/200C

Toss all of the ingredients together except for the carrots, then toss the carrots with half of the mixture.

Place the carrots on a parchment-lined baking sheet and bake for 20 minutes. Toss the carrots with the remaining glaze and bake for another 10 minutes or until the carrots are cooked through to what you prefer. Sprinkle the carrots with parsley and serve.


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Carmelised Onion Chutney Dip

Posted on January 10, 2020 by Bruce MacNaughton

PEI Preserve Company Carmelised Red Onion Chutney Dip
Serves 4-6

2 packages cream cheese, room temperature
1 cup sour cream
½ cup mayonnaise
1 cup grated parmesan cheese
½ jar PEI Preserve Company Carmelised Red Onion Chutney
1 tsp ground black pepper
2 green onions, chopped

Stir all ingredients to combine. This dip can be served as is or baked topped with a handful of grated cheddar at 400 for 12 minutes.

Rhubarb Relish and Aged Cheddar Toasties

Posted on January 02, 2020 by Bruce MacNaughton


Makes 4 Sandwiches 8 slices rustic sliced bread (potato bread works well here)

8 slices Medium Cheddar Cheese

12 Tbsp Preserve Co. Rhubarb Relish (3 Tbsp relish per toastie)

6 Tbsp room temperature butter

Preheat a non-stick pan over medium heat.

Butter one side of a slice of bread, and place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Top with Preserve Co. Rhubarb Relish. Cover the Relish with a second slice of cheddar. Butter the slice of bread on one side to crown the sandwich; butter-side-up. Grill until lightly browned and flip over; continue grilling until cheese is melted.

Repeat with remaining slices of bread, butter, Preserve Co. Rhubarb Relish and sliced cheese.

Maple Butter Candied Prosciutto & Avocado Club Sandwich

Posted on September 27, 2019 by Bruce MacNaughton

Created by: Chef Ilona Daniel

Directions for 1 sandwich

Candied Prosciutto:

Lay sliced prosciutto onto a parchment lined cookie sheet (4 slices per sandwich). Drizzle with Preserve Company Maple Butter. Cover with another sheet of parchment and another cookie sheet on top; this keeps the prosciutto flat. Bake for 10 minutes at 375F. Meanwhile prepare the rest of the sandwich fillings

  •  2 slices of Tomato
  •  4-6 sliced red onion rings
  •  3 slices of avocado
  •  2 leaves of Boston Bibb Lettuce
  •  Slice of blue cheese or sliced cheddar cheese as desire

Once the prosciutto is crisp assemble the sandwich by layering the fillings onto the bottom bun. Top with top bun and enjoy!


Fresh Mozzarella, Kumato & Garlic Scape Salad

Posted on September 13, 2019 by Bruce MacNaughton

Created By: Chef Ilona Daniel

Serves: 4

5 Kumato tomatoes, or tomatoes of your preference, cut into rounds

500 grams fresh mozzarella, burrata or bocconcini
1 package (40 grams), fresh basil
PEI Preserve Company Garlic Scape Sea Salt to taste
Organic Canola Oil to taste

Place the tomatoes and mozzarella on a platter by arranging the tomatoes and mozzarella on a platter in an alternating pattern.
Scatter the basil leaves over the tomatoes and mozzarella.
Sprinkle with a generous pinch of PEI Preserve Company Garlic Scape Sea Salt
Drizzle Organic Canola oil over the tomatoes, mozzarella, and basil.

Serve immediately.

Golden Cauliflower and Arugula Salad with a Curried Yogurt Dressing

Posted on August 21, 2019 by Bruce MacNaughton

Golden Cauliflower and Arugula Salad with a Curried Yogurt Dressing










Created By: Chef Ilona Daniel

Serves: 4-6

2 heads cauliflower, broken into large florets (14 cups)

Heatherdale Organic Canola Oil

Salt for seasoning

1 box baby arugula

6 green onions, sliced thinly

½ raw pumpkin seeds

1 pomegranate, seeded

To prepare the Cauliflower:

Shallow-fry (about 1 inch) cauliflower in batches in canola oil at medium-high heat just until the cauliflower is golden and tender. Season with salt to taste.

Curried-Yogurt Dressing

1 cup Greek-style yogurt

¼ cup Heatherdale Organic Canola Oil

3 tbsp Distilled Vinegar

2 tbsp Preserve Company Ginger Marmalade

1 Tbsp Preserve Company Curry Powder

1 tbsp garlic paste

1 tsp salt

Stir to combine all ingredients. Drizzle on top roasted cauliflower and arugula. Garnish with chopped green onions, pumpkin seed and pomegranate seeds.

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