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RECIPES FROM BLACK BORD ı Mixing Jams & Drinks

This is exactly why we enjoy our local products, so versatile! Who knew you could do such a thing. It sure helps when there's a chef behind the recipes.


In this article, we have featured a few recipes using Black Bord jellies. Even though these were originally created to pump up your charcuterie and cheese boards, you'll see there's more that meets the eye.



What is Black Bord?


Bord meaning “plate” in Dutch is a symbol of sharing, taking the time to sit and eat with those you care about and that's exactly what we wanted to represent our company. Black Bord specializes in gourmet jams and jellies that can enhance your charcuterie boards, sauces, recipes or however else you please to incorporate it into your cooking and everyday life.



List of recipes:




Strawberry Cardamom “Martini”


Strawberry Cardamom “Martini” recipe from Black Bord in Moncton NB

Ingredients:

  • 2 oz gin

  • 1/2 oz Black Bord strawberry cardamom jam

  • 1 oz fresh lemon juice

  • Sprig of thyme for garnish

  • Shaken on ice.



Peach Jalapeño “Margarita”



Ingredients:

  • 1 oz tequila

  • 1 oz grand marnier

  • 2 oz fresh lime juice

  • 1 oz Black Bord peach jalapeño jam

  • Pink Himalayan salt & smoked paprika rim

  • Charred lime slice for garnish

  • Shaken on ice.



Blueberry Mojito “Moscow Mule”



Ingredients:

  • 1 oz Vodka

  • 1/2 oz Black Bord blueberry mojito jam

  • Fill your copper mug with ice

  • Top with ginger beer (we used @fevertreecanada)

  • Garnish with a lime wedge




Roasted Garlic & Onion “Caesar”



Ingredients:

  • 1 oz vodka

  • 1/2 oz Black Bord roasted garlic and onion jam

  • 1-3 dashes of hot sauce (ex: sriracha)

  • 3 dashes of Worcestershire sauce

  • Juice from 1/2 a lime

  • Celery salt for rim

  • Top with Clamato juice


* We recommend mixing your vodka and jam first really well and to strain it through a sieve so that you don’t end up with pieces of onion in your cocktail!





Spiced Pickled Apples on Vanilla Ice Cream



For the pickled apples:

  • 2 apples, sliced thinly

  • 3 cinnamon sticks

  • 1 star anise

  • 6 allspice berries

  • 1 cup of apple cider vinegar

  • 1 cup of water

  • 1/2 cup of sugar

  • 1/2 tablespoon salt


Instructions:

  1. Add all ingredients except the apples to a sauce pot and cook over medium heat until it comes to a simmer and all sugar is completely combined.

  2. Pour your brine over your apples and you're finished! Allow to cool in the fridge for a minimum of a few hours so they have time to really absorb the flavours

  3. Simply serve over vanilla ice cream topped with our Pineapple Vanilla Ginger jam.



Roasted Garlic & Onion Savoury “Muffins”




Ingredients:

  • 2 cups flour

  • 2 eggs

  • 1/4 cup melted butter

  • 3/4 cup milk

  • 1/4 cup chopped spinach

  • 1/4 cup shredded fresh Parmesan

  • Salt & pepper to taste

  • Black Bord Roasted Garlic & Onion jam


Instruction:


  1. Preheat oven to 400

  2. Combine all of your wet ingredients in one bowl & dry in the other. Combine both together and mix well (your mixture will be sticky!)

  3. Fill each muffin tin about halfway (or if you want bigger muffins you can fill 6 to the top, you just may need to adjust your baking time a little)

  4. Top each muffin with about 1tsp of Roasted Garlic & Onion jam.

  5. Bake for 5 minutes, reduce heat to 350 and bake for another 15 minutes & enjoy!



Stuffed Portobellos Mushroom




Ingredients:

  • Pork belly (pre-cooked)

  • Fresh garden oregano

  • Black Bord Roasted Garlic & Onion Jam

  • Your favorite Cheese on top


Instruction:


  1. Put in the order that you would like the Pork Belly, Oregano, Roasted Garlic & Onion Jam inside the portobello mushrooms

  2. Top them with cheese.

  3. Put them on a pan of your choice & broil them until the cheese is melted.

  4. Enjoy!


Roasted Garlic & Onion Baked Brie



Ingredients:

  • A wheel of brie (depending on the size you may want to increase the ingredients a little bit. I used a small wheel)

  • Salt & pepper to taste

  • 2 tablespoons balsamic vinegar (if you can find truffle balsamic vinegar I’d definitely suggest that to give in a little “je ne sais quoi”)

  • 2 cremini mushrooms, sliced

  • 1 tablespoon olive oil (or oil of choice) to cook mushrooms in

  • A pinch or two of dried or fresh thyme

  • Baguette or crackers to serve on.


Instruction:

  1. Preheat oven to 350

  2. Add your oil, and cook mushrooms over medium heat. Then you’ll add your salt, pepper, thyme and balsamic vinegar and sauté until the liquid has evaporated and the mushrooms are cooked (10 minutes or so).

  3. Carefully cut the very top rind off your brie, top with a generous amount of Roasted Garlic & Onion jam, and top with your mushroom mixture.

  4. Bake for about 15 minutes or until your cheese is soft.

  5. Serve with baguette or crackers and enjoy!






What to do with your leftover jars?


Turn them into spice jars! We love the idea of repurposing as much as Black Bord so thank you for the wonderful idea.







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