This is a fun & easy dip to make. You can alter the fruit preserves to the season or your personal preference! A jam or jelly will make this sweeter, a preserve is usually a little less sweet and a looser consistency. Enjoy!
6 oz fresh goat cheese (I used The Market's fresh goat cheese round)
1 Tablespoon Bacon, cooked and crumbled
1 Tablespoon pecans, toasted and chopped fine
1/4 cup Cranberry Grand Marnier preserves ( or fruit preserves of choice)
Sprig of fresh rosemary, finely chopped
Preheat oven to 350 degrees. Find a small dish for serving that is oven proof.
Blend goat cheese with bacon, pecans and rosemary. Place in dish and cover with preserves. Garnish with another pinch of rosemary and bake about 10 minutes until warmed through.
All the juicy details...each month The Market will be featuring 5 wines from a particular country. Multiple styles will be represented and all are priced at 2 for $40. Thus begins your journey!
Our membership includes:
3 months of membership; You agree to sign up for 3 months of wine at $40 per month. The Market will release the wines at the 1st of each month and you can make your selection of 2 bottles. Reds, whites, sweet, rose, bubbly, special releases, older vintages, you name it.
2 bottles of wine for $40
10% off all wine everyday
Exclusive member tasting events
The Market hosted a French Night this week and had so much fun! We all nibbled and talked about all the French things we love or love to hate! Recipes and delicious foods were brought as well. Here are the recipes.
FAR BRETON CAKE
2 CUPS PITTED PRUNES
½ CUP COGNAC OR RUM OR BRANDY
3 ¼ CUPS WHOLE MILK
2/3 CUP SUGAR
1 VANILLA BEAN, SPLIT AND SEEDS SCRAPED
4 LARGE EGGS
PINCH OF SEA SALT
1 ¾ CUPS FLOUR + 2 TABLESPOONS
1 TEASPOON SALTED BUTTER, SOFTENED
IN A SMALL BOWL, COMBINE PRUNES AND SPIRITS OF CHOICE. ALLOW TO SIT AT LEAST 2 HOURS.
PREHEAT OVEN TO 400. GREASE 7x11 BAKING DISH
IN A SMALL SAUCEPAN, BRING MILK, SUGAR, VANILLA BEAN AND IT’S SEEDS TO A SIMMER OVER MEDIUM HEAT
IN A LARGE BOWL, BEAT EGGS WITH SALT.
DISCARD THE VANILLA BEAN POD AND POUR WARM MILK INTO EGGS WHISKING CONSTANTLY. POUR IN THE ½ CUP OF SPIRITS AND GRADUALLY WHISK IN FLOUR.
POUR HALF BATTER IN PREPARED DISH AND SCATTER THE PRUNES EVENLY ON THE BOTTOM. POUR IN REMAINING BATTER. BAKE FOR 30 MINUTES.
REDUCE OVEN TEMPERATURE TO 350. REMOVE THE CAKE FROM THE OVEN AND SPREAD BUTTER EVENLY ON TOP OF BATTER. RETURN TO THE OVEN FOR AN ADDITIONAL 10 MINUTES. LET COOL COMPLETELY BEFORE SERVING.
I'm Erika Aylward, co-founder of The Boulevard Market. I love to share our love of food, wine and travel. I also enjoy giving an insider look at the foods we produce at The Market and the current situation in Tecumseh, Michigan!