Recipes

Ingredients

• Mayonnaise
• whipped cream
• Crossogue Preserves Country Fruit chutney (Award Winner)

Method

•  mix together makes a quick non-cook Coronation sauce

Ingredients

• Cashel Blue Cheese
• Black pudding
• Crossogue Preserves Red Onion Marmalade (Award Winner) on top

Irish Coffee Curd Cheesecake

Ingredients

Base

• 200G Digestive biscuit crumbs
• 100G Melted butter
• 450G Cream cheese
• 225G Crossogue Preserves Irish Coffee Curd

Decorate

• Flaked chocolate or coffee beans

Method:

• Add melted butter to biscuit crumbs
• Press mixture into 8″ lined tin
• Mix remaining ingredients well and pour over biscuit base
• Decorate and refrigerate for 2 hours or more

Ingredients

• 500g milk
• 500g cream
• 3 vanilla pods
• 30g honey
• 180g egg yolk
• 170g caster sugar
• 2 tbsp. Crossogue Lemon Curd

Method

• Heat the milk, cream, vanilla and honey in a pot.
• In a separate bowl, whisk the egg yolks and sugar in a bowl.
• Just before the milk and cream begin to boil, pour half of the milk mix over the eggs and whisk.
• Transfer all back into the pot and heat to 80°C.
• Then take off the heat and stir in the lemon curd. Churn and freeze.

Blueberry Cheesecake

Ingredients

Base: 

• 200g digestive biscuit crumbs
• 100g melted butter

Topping: 

• 450g (1lb) soft cream cheese
• 225g (8oz) jar of Crossogue Preserves Blueberry Curd
• Some caster sugar

Decorate: 

• Fresh Blueberries

Method

• Add melted butter to biscuit crumbs, mix thoroughly and press mixture into a lined 8” cake tin.
• Mix remaining ingredients well and pour onto biscuit base.
• Decorate top of cake with fresh blueberries and refrigerate to set.

Strawberry and Rhubab Cheesecake

Ingredients

• 12oz Cottage Cheese
• 1/2 pint single cream
• 1 packet of Lemon Jelly
• 5 ml of boiling water
• 4tbs Crossogue Preserves Strawberry and Rhubab jam
• 3 eggs separated
• 4oz caster sugar
• 10oz digestive biscuits
• 2oz brown sugar
• 6oz butter melted

Method

• Line an 8’’ loose bottomed cake tin with baking paper.
• Melt the butter and add the crushed biscuits and brown sugar.
• Put the mixture into the tin and press firmly down. Put into fridge.
• Make jelly with 5ml boiling water. Leave to cool.
• Put cheese, ¼ pt cream into bowl and beat together.
• Beat beat yolks and sugar together til thick and creamy. Add to cheese mixture, with the Strawberry and Rhubarb jam then add the jelly.
• Beat the egg whites til stiff and the rest of cream until its thick.
• First fold the whipped cream into the mixture, followed by the egg whites
• Pour into the tin and leave in the fridge overnight or in the freezer for 6 hours.
• Open the tin to remove the paper. Decorate as desired. ENJOY!

Damson & Port Jelly

Goes well with Pâté and Cheese

Quince Chilly Jelly

Goes well with smoked salmon and sheep’s cheese

Method

• Add melted butter to biscuit crumbs, mix thoroughly and press mixture into a lined 8” cake tin.
• Mix remaining ingredients well and pour onto biscuit base.
• Decorate top of cake with fresh blueberries and refrigerate to set.

Tequila & Lime Marmalade Cheesecake

Ingredients:

• 12oz Cottage Cheese
• 1/2 pint single cream
• 1 packet of Lemon Jelly; 5 ml of boiling water
• 4tbs Crossogue Preserves Tequila & Lime marmalade
• 3 eggs separated
• 4oz caster sugar
• 10oz digestive biscuits
• 2oz brown sugar
• 6oz butter melted

 Method

• Line an 8’’ loose bottomed cake tin with baking paper. This is to make a sliced cheesecake, but you could also get creative and make smaller versions in little ramekins or glasses if you’re throwing a dinner party (in both these instance you would just divide the mixture between the seperate holders.)
• The first thing you will need to do is crush your biscuits. A lot of people do this with a rolling pin, but it doesn’t matter how you go about it as long as you have some crushed biscuits at the end of the day.
• Melt the butter in a saucepan, and add the crushed biscuits and brown sugar, combine these.
• Put the biscuit mixture into the cake tin and press firmly down. Put this into the fridge, until you need it.
• In a seperate bowl make the Lemon Jelly with 5ml boiling water. Leave this to cool.
• Put cheese, ¼ pt cream into a bowl and beat together.
• In another bowl, beat yolks and sugar together till thick and creamy. Add the sugar and egg yolk mixture to the cheese mixture.
• Stirr in the the Lime and Tequila marmalade, and then the the jelly, to form your cheesecake mixture.
• In a seperate bowl – beat the egg whites till stiff.
• In another bowl, beat the rest of cream until it’s thick.
• First fold the whipped cream into the cheesecake mixture, followed by the egg whites
• Take the cake tin with the biscuits from the fridge, and pour the cheesecake mixture into the tin and leave in the fridge overnight or in the freezer for 6 hours.
• When it’s ready, open the tin to remove the paper from around the cake. Decorate as desired, serve and ENJOY

3 FRUIT MARMALADE CAKE

Ingredients

• 4oz self-raising flour
• 4oz butter
• 4oz caster sugar
• 2 eggs
• 1tablespoon hot water
• 5 tablespoons Crossogue Preserves 3-Fruit Marmalade
• 4oz icing sugar

Ingredients

•  Preheat the oven at gas 4 180c (350f), then Grease an 8 inch round cake tin and line with greaseproof paper.
•  Sift the flour into a large bowl. Add butter, sugar, eggs, hot water and 3 tablespoons of marmalade.  Mix well and beat for 3 minutes until well blended.
•  Turn the cake mixture into your prepared tin and bake for 35 – 40 minutes. Until nice and golden.
•  Turn out and leave to cool for 1 hour on wire rack.
•  When it’s cooled, spread the remaining marmalade across the top and serve.
• See, we told you it was simple! Now sit back, relax and indulge in a slice (or two).