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Pasta with Olive Tapenade, Feta & Tomatoes

Posted on March 11, 2017 by Bruce MacNaughton
Pasta with Olive Tapenade, Feta, and Tomato Recipe



1 pound pasta ( spaghetti, linguine or tagliatelle )

Olive Tapenade

1 pound feta cheese, crumbled

5 large Roma tomatoes, halved, cored, seeded and cut into ¼”-½” pieces


Bring a large pot of water to a boil. Add the pasta to the water, and cook until al dente, following the suggested cooking time on the box.

As soon as the pasta is done, drain it and immediately toss with the tapenade and ½ of the feta and half of the tomatoes.

Top with the remaining feta and tomatoes, and serve immediately.

Makes 4 servings


Pasta with Olive Tapenade, Feta and Tomato



Haddock with Vindalo Sauce

Posted on October 17, 2016 by Eleanor MacDonald




  • 1 onion, diced
  • 1 -2 teaspoons olive oil or butter
  • 1 cup white fish (or another favourite meat), cut into bite sized pieces
  • 1-2 Tablespoons Vindalo Sauce
  • up to 1 cup water or stock (depending on desired thickness, consistency)
  • 1 Tablespoon brown sugar
  • salt to taste


Sauté onion in butter and/or olive oil. Add the fish and partially cook (about 4 -5 minutes). Add the Vindalo Sauce, the brown sugar and salt. Stir in the water or stock and simmer until tender (time depends on size of pieces).

Serve with a green salad and Naan bread.


Our featured product in this recipe Vindalo Sauce.
 It has more heat than a medium curry sauce as it contains red chillies.
Vindalo Sauce

Vegetable Curry

Posted on May 24, 2016 by Eleanor MacDonald

Prince Edward Island Preserve Co. Vegetable Curry


1/4 cup vegetable oil
2 yellow onions, minced
2 garlic cloves, minced
1/2 teaspoon curry powder
1 tablespoon fresh ginger,grated
1 tablespoon tomato paste
12 ounces red potatoes, cut into 1/2 inch pieces
1/2 medium cauliflower, trimmed,cored and cut into 1 inch florets
1 - 14.5 ounce can diced tomatoes, pulsed until nearly smooth
1 cup water
1 - 15 ounce can chickpeas, drained and rinsed
1 and 1/2 cup frozen peas
1/2 cup Curry and Cream Sauce
1/4 cup coconut milk
Rice of your choice
Mango Chutney (makes a nice condiment to accompany this dish )

Heat 3 tablespoons of the oil in a large Dutch oven over medium high heat. Add onions and potatoes and cook, stirring until the onions are caramelized, and the potatoes are golden brown on the edges, about 10 minutes.

Reduce heat to medium.  Clear centre of pan and add the remaining tablespoon of oil plus the garlic, ginger, curry and tomato paste, stirring constantly until fragrant, about a minute or so. Add the cauliflower and cook, stirring constantly until the spices coat the florets, about 2-3 minutes.

Add the tomatoes,water, chickpeas and 1 teaspoon salt ; increase heat to medium high and bring to a boil, scraping the bottom to loosen the browned bits.
Cover and reduce heat to medium. Simmer stirring until veg are tender, about 10-15 minutes. Stir in the peas and the milk and Curry and Cream; continue to cook for about 2 more minutes or until heated throughout.

Serve with rice.


Chicken Salad

Posted on May 24, 2016 by Alexander MacNaughton

Chicken Salad Recipe


2-3 cups cooked chicken, coarsely chopped
2 stalks celery, chopped fine
1/2 red pepper, seeded and chopped
4-6 green olives, pitted and minced
1/4 cup red onion, chopped fine
1/2- whole apple, cored and chopped
1/3 head iceberg lettuce or romaine, sliced and chopped
5 Tablespoons mayo
1 Tablespoon Very Berry Cherry Preserves
2 teaspoons freshly squeezed lemon juice
Salt and pepper to taste


Prepare all salad ingredients and combine in a large bowl.
Prepare dressing separately. Combine mayo, preserves and lemon juice. Taste for balance. Dressing should not be too sweet nor too sour.  Adjust as you prefer. Add salt and pepper to taste.
Mix dressing with salad ingredients.
Serves four.

Lemon Curd Roasted Chicken

Posted on May 24, 2016 by Bruce MacNaughton


Lemon Curd Roasted Chicken

Brining is an opportunity to bring flavor directly into the meat, instead of just onto it. Most importantly, brining brings and traps moisture directly in the meat. So, you could easily make a brine just with the water, salt and brown sugar (or honey, granulated sugar, molasses, etc). Your chicken will still be instantly better than it would have been without a good brining.

For the brine:
1 gallon water
1 cup salt
½ cup brown sugar
2 tablespoons whole black peppercorns
1 large bunch fresh thyme
3 sprigs fresh rosemary
1 large bunch italian parsley
Zest and juice of 2 lemons
½ cup whole garlic cloves, smashed, skins left on
10-12 bay leaves
1-2 roasting chickens, 2-4 pounds each
For the roasted chicken:
1 brined chicken
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 teaspoon salt
½ teaspoon fresh ground black pepper
4-6 garlic cloves, minced (depending on how much you like garlic)
1 cup Lemon Curd
Juice of 1 lemon, juiced halves saved
1 lemon, halved

Step 1: Brine the chicken
Combine all the ingredients for the brine in a large stockpot and place over high heat. Bring everything to a boil. Boil for one minute, stirring until all the salt and brown sugar is dissolved. Take the pot off the heat and let cool completely (do not add raw meat to warm brine.) It works well to make the brine the day before you need it and store in the refrigerator. This recipe makes enough for two small chickens, or one large one.

Remove giblets pouch from central cavity of the chicken and rinse chicken under cold water. Add the chicken(s) to the brine. Weigh down with a plate to make sure chicken is completely submerged. Refrigerate for 6-8 hours.

Step 2: Roast the chicken
Remove chicken from the brine. Rinse under cold water and allow to rest for 20-30 minutes.

Preheat the oven to 475 degrees F. In a small bowl, whisk the lemon curd to loosen it. Add the lemon juice to the curd and whisk to combine until smooth. Set aside.


Starting at the neck cavity, loosen the skin from the flesh. Working your way from breast to drumstick, gently separate the skin of the chicken from the flesh. Combine the chopped rosemary, chopped thyme, minced garlic, salt and pepper. Rub the mixture all over the chicken’s flesh, under the loosened skin. Stuff the central cavity of the chicken with the reserved juiced lemon halves and whole lemon halves. Tie the drumsticks together with butchers twine. Tuck the wing tips under the chicken or tie the wings down to the chicken’s sides.

Place chicken in cast iron skillet, heavy-bottomed skillet or roasting pan breast side up. Brush half (about a half cup) of the lemon curd all over the chicken. Place chicken in center of oven. Roast for 40 minutes, checking the bird every 15 minutes. If skin is browning too quickly, cover with a piece of aluminum foil. After 30 minutes, brush another quarter of the lemon curd all over the chicken.

The chicken is ready when the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the oven and brush the remaining lemon curd all over it. Allow the chicken to rest for at least 15 minutes before you carve it.


Lemon Curd Roasted Chicken

Orange Marmalade Cream Cheese Bars

Posted on May 24, 2016 by Eleanor MacDonald

Orange Marmalade Cream Cheese Bars Preserve Co.

A bar cookie with a nutty shortbread crust and creamy orange marmalade topping is sure to please all.  Walnuts or other nuts may be substituted for the pecans.


3/4 cup butter, softened
3/4 cup sugar
1/4 teaspoon salt
2 cups all purpose flour
1 and 1/3 cups pecans, toasted and chopped
12 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla
1 and 1/2 cups Orange Marmalade with Chivas Regal


Preheat oven to 350F. Butter a 9"x13" pan.

Beat together butter, sugar and salt until light and fluffy. Add flour 1/2 cup at a time and mix until well blended. Stir in 1 cup of the chopped pecans (mixture will be crumbly) . Place 1 cup of the mixture in a small bowl and add remaining 1/3 cup nuts. Set aside for topping.

Press remaining mixture over bottom of buttered pan. Bake for 15 minutes. Cool.

Beat cream cheese in large mixing bowl until smooth.  Add eggs one at a time, beating well after each addition.  Stir in vanilla and 3/4 cup of the marmalade.  Spread cooled cookie base with the remaining 3/4 cup marmalade.  Pour cream cheese mixture over top, spreading evenly. Top with the reserved nut mixture in small bowl.

Bake 20-25 minutes or until entire looks set.  Cool.

Orange Marmalade Cream Cheese Bars Preserve Co.

Strawberry & Grand Marnier Chocolate Cake

Posted on July 21, 2015 by Bruce MacNaughton



Our featured product in this recipe:

Strawberry & Grand Marnier Spreadable Fruit



3 cups all-purpose flour

2 1/2 cups sugar

1 cup cocoa

1 tablespoon baking soda

1 teaspoon salt

2 cups buttermilk

4 eggs

2 teaspoons vanilla

1 1/2 cups oil



1 cup butter

4 cups icing sugar

3/4 cup cocoa

1/2-3/4 cup cream (until desired consistency is reached) 



1 cup Strawberry & Grand Marnier Spreadable Fruit



Sift together dry ingredients. Mix all wet ingredients together and then add to mixture. Divide the batter evenly into three 8" pans (to create three 8" layers). Bake at 350°F for 30-40 mins or until you insert a toothpick into the cake and it comes out clean. Cut the tops off of the layers to create an even surface. Place the first layer on a cake pan and spread 1/2 cup of Strawberry & Grand Marnier Spreadable Fruit over it. Place the second layer on it and repeat. Once the third layer is placed on top, spread the chocolate icing over the cake until it's covered. Decorate as desired. 


SHOP HERE: Strawberry & Grand Marnier Spreadable Fruit



How to Use Fruit Curds

Posted on July 29, 2014 by Bruce MacNaughton

Fruit curd has long been a staple when dessert time rolls around. And it's not wonder - it's a light and tasty way to satisfy your sweet tooth, with just enough zip! Curds are the perfect way to preserve summer fruits for a winter indulgence.


Fruit curd can be used both as a spread or a topping. It’s sweet, smooth, and pudding-like with just the right amount of intense flavour. Traditionally, it’s been made with citrus such as lemon, lime, or orange. But in more recent years, other fruits such as passionfruit, cranberry, and blackberries have also been used to create yummy curds.


Curds are simple to make. Beaten egg yolks, fruit juice, some zest, and sugar are the basic ingredients for any fruit curd. Those ingredients are cooked gentlyon low heat until they thicken. As you allow the curd to cool, a soft, smooth, and brilliant spread or topping is created. As a hint, we recommend that you sample the fruit juice before making your curd. Citrus fruits, in particular, can vary in their sweetness and tartness, which will change the taste of your final product.

 fruit curd ingredients


So, where did fruit curd come from?


England is the first known maker of fruit curds. In late 19th and early 20th century England, people began making homemade lemon curd. Traditionally, it was served with bread or scones at afternoon tea as an alternative to fruit spreads. It was also used a filling for cake, tarts, and other pastries.


Today it has become more widely used in an array of foods. Fruit curd is a popular spread for toast, waffles, pancakes, and muffins as well.


Our lemon curd is commonly used as a filling for lemon-meringue pie, which has been a favorite dessert around the English speaking world since the nineteenth century. Fruit curds can also be folded into whipped cream and used as a filling for puffed pastries or a topping for cakes and pies.


If you want to keep your dessert on the lighter side, we recommend making a fruit salad drizzled with yogurt with fruit curd mixed in.  You’ll soon discover that fruit curds are adaptable in many recipes, so there’s lots of room for creativity.


Are curds and custard the same thing?


Folks often ask us what the difference is between curds and custard. It’s a wonderful question. Generally, curds are different from pie fillings or custards in that they contain a higher proportion of juice, which gives them a more intense flavor. Also, curds made with butter, as ours are, have a lovely smooth and creamy texture. In contrast, custards and pie fillings are usually thickened with flour or cornstarch, giving them a grainier texture. Curds are almost always eaten as an accompaniment with something else and custards can be enjoyed on their own.


Time to create!


Here are some of our favorite ways to use fruit curd:

  • Used to make filling for lemon meringue pie
  • Served with pancakes, French toast, or waffles and sprinkled with fresh fruit, such as blueberries
  • Spread it over a slice of angel food cake
  • Spreading it over your multigrain toast – it turnsbreakfast into dessert
  • Mixed with whipped cream, pudding, or frozen yogurt for a quick dessert


How do you enjoy fruit curds? Let us know in the comment section below.


Browse our fruit curds


 Fruit Curd




Raspberry Crumble

Posted on May 29, 2014 by Bruce MacNaughton











Our featured product in this recipe:



1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla
2 and 1/3 cups all purpose flour
½ teaspoon salt
350 mL or 10-12 oz. Raspberry with Champagne Preserve
2/3 cup granola
1/4 cup sliced natural almonds
Icing sugar, for sprinkling (optional) 


Preheat oven to 350 degrees F.
Mix butter and sugar with an electric mixer until just combined. Add vanilla and mix gently.
Sift flour and salt together in a bowl and, with mixer on low, slowly add to butter mixture until mixture almost forms a ball. Turn dough onto a board or counter. Lightly pat 2/3 of the dough evenly onto bottom of a 9" round springform pan and about 1/4" up the sides. Spread with the preserves, leaving about a 1/4" border around the edge.
Mix the granola into the remaining dough with your hands. Break the dough into small bits and distribute on top of the preserves, covering most of the surface. Sprinkle the almonds on top. Bake for about 45 minutes, until lightly browned.
Cool completely, cut into wedges, sprinkle with a little icing sugar and serve with a scoop of ice cream or frozen yogurt.


SHOP HERE: Raspberry with Champagne 

Why is it called Assam Black Tea?

Posted on April 30, 2014 by Bruce MacNaughton

ASSAM – North India

These are the black teas grown on the banks of the Brahmaputra River and elsewhere in the northeastern province of Assam - the world's largest, single, tea producing area. This area is 120 miles to the East of Darjeeling on the borders of China, Burma and Bangladesh. At this longitude, the banks of the Brahmaputra River are the wettest and least hospitable regions of the world. During the monsoon (from April to September) the temperature rises to 95 F. It is in this huge natural greenhouse that nearly a third of the tea grown in Indian flourishes, yielding roughly 200,000 tons per year including some of the finest varieties in the world.

Good Assams are outstandingly thick-bodied, malty-tasting and delightfully strong and pungent both in flavour and aroma. Lower quality varieties are less distinctive and often merely harsh. The liquor ranges from amber to dark red. The dried leaves vary from black to gray or reddish brown, depending on the season, and sometimes have white or golden tips.

While not generally considered on a par with the finest Darjeelings, top quality Assams are great teas, even though plantations are situated at relatively low altitudes. Because of their full- bodied, pungent character, Assams are used widely in blends and combine nicely with more delicate, lighter bodied varieties. They go particularly well with milk, which will mellow out any undesired harshness, and can also be superb when drunk plain. The Best Assams, often labeled "Vintage Assams" - the "Vintage" refers to leaf quality, not age and are sold by specialty stores at premium prices.