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

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).