Frog Jam – 12 Ozs.
FROG Jam Balsamic Glaze
Drizzle on cream cheese or fruit, use as a glaze to add depth to meats, or mix it with olive oil for a fantastic vinaigrette. When blended together, the sweet essence of FROG jam combines
wonderfully with the tartness of balsamic vinegar to create a thick, gooey nectar.
1 cup FROG jam
1 cup balsamic vinegar
1 tsp. vanilla
In saucepan, add vinegar and FROG jam. Simmer on low heat until mixture reduces down to about half. Stir occasionally (every 5-8 minutes) This will take about 30 – 45 minutes. Let cool. Add vanilla and blend. The reduction is highly concentrated. Use about 1 teaspoon at a time (or to taste) to your favorite marinades, sauces, dressings and drizzles.
FROG Jam Brie
1 small wheel of Brie (about half a pound)
1 sheet frozen puff pastry
1 12 oz. jar FROG jam
1 egg, beaten
Preheat oven to 375 degrees. Defrost pastry for about 15 minutes; unfold and place on flat surface. Place the cheese in the center of the pastry and top with the jam. Gather the edges, pressing around the cheese and gathering at the top. Trim the excess or tie with kitchen twine. Brush the crust with the beaten egg. Place on a cookie sheet. Bake 20 minutes or until golden brown.