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Homemade Marshmallows with Raspberry Marionberry Fruit Spread

It’s still winter, so that means it’s still hot cocoa season! And, what goes better with cocoa than homemade marshmallows with our Raspberry Marionberry Fruit Spread? Yeah, pretty much nothing 🙂

The base recipe for these marshmallows is right from Alton Brown. All we did was omit the vanilla and add in our fruit spread. The berry flavor is pretty light, but make sure not to go to heavy on the fruit spread as it can greatly change the texture of the marshmallows. We also highly recommended that you use a stand mixer for this recipe as it whips for a long time. Enjoy and let us know how they turn out!

Homemade Marshmallows with Raspberry Marionberry Fruit Spread

Ingredients:

  • 2 Tablespoons Mt. Hope Farms Raspberry Marionberry Fruit Spread

Directions:

Gather all ingredients. Place water in your freezer for about 30 minutes to make sure it is well chilled.

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Make sure the whisk attachment is ready to go.

Combine the sugar and cornstarch in a bowl. Spray a 9″ x 13″ baking pan and spatula with nonstick cooking spray and completely coat with the sugar and cornstarch mixture. Set aside pan and the rest of the cornstarch mixture for later.

In a saucepan, combine the other 1/2 cup of water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 4 minutes, with NO stirring or moving of the pan, so the sugar starts to dissolve. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F (about 8 minutes). Again, NO stirring or movement of the pan during this time. Remove the mixture from heat immediately and get ready to add it to the mixer.

Turn the mixer on low speed and slowly pour the sugar syrup down the side of the bowl into the gelatin mixture to avoid any splashing. Once you have added all of the syrup, increase the speed to high. This is the fun part- you begin to see the marshmallow fluff forming! Continue to whip until the mixture becomes very thick and is lukewarm, approximately 17 minutes. Add the fruit spread during the last minute of whipping.

When the mixture is done whipping, pour into the prepared baking pan, making sure the mixture is spread evenly with your spatula. Lightly coat/dust the top of the marshmallows with the cornstarch mixture you mixed up at the beginning of the recipe.

Next, allow the marshmallows to sit for at least 8 hours and up to overnight. The original recipe calls for at least 4 hours, but we have found that letting them sit longer creates a better texture and firmer set.

Once the marshmallows have firmed up, it’s time to get them out of the pan and cut them! Heavily dust a large cutting board or pastry mat with the remaining cornstarch mixture. Using a butter knife sprayed with nonstick cooking spray, go around the edge of the baking pan, loosening the marshmallows.  Turn the pan over onto the cutting board, fully removing the marshmallows. Next, coat a pizza cutter with nonstick cooking spray (this is a MUST…trust us) and begin cutting the marshmallows into strips and then squares. Roll each square in the cornstarch mix to coat.

Enjoy right away or store in an airtight container for up to 3 weeks.

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Crockpot Hot Chocolate & Spiced Marionberry Whipped Cream

For our celebration of the new year, we are going to make a rich, creamy hot chocolate in our crockpot. The best part? We’ll top it with fresh, homemade whipped cream mixed with our Spiced Marionberry Fruit Spread! This takes very little effort and it’s something that everyone enjoys. You can even do a full topping bar with sprinkles, whipped cream, marshmallows, crushed peppermint…anything you can think of!

Hot Chocolate in the Crockpot

  • 3 cups milk (we used 2%)
  • 3/4 cup heavy cream
  • 1/2 can (about 7 oz) sweetened condensed milk
  • 6 oz milk chocolate chips
  • 3/4 teaspoon vanilla extract

Instructions:
Add all ingredients, cover, and set to low for 3 hours, stirring every 10-15 minutes. Once all of the chocolate has melted, and the ingredients are combined, turn the crockpot down to the warm setting. This recipe serves about 3 to 4 people.

Whipped Cream made with Mt. Hope Farms’ Fruit Spread

  • 1 cup heavy whipping cream
  • 2 Tablespoons sugar
  • 4 Tablespoons Mt. Hope Farms’ Spiced Marionberry Fruit Spread (use any flavor you like, this just happened to be what we had opened)

Instructions: 

Chill metal mixing bowl and whisk attachment in the freezer for about 10 minutes. Combine the cream and sugar in the chilled mixing bowl. Whisk until the mixture holds a stiff peak. Add the fruit spread and whisk into the whipped cream until it is completely combined. If you wish to, you can fold additional fruit spread (to your taste) into the whipped cream once it has completed mixing. Do this a small amount at a time to make sure the consistency of the cream mixture doesn’t change.

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Easy Brownies with Triple Caneberry Fruit Spread

DSC_0008This was a good day for brownies! We had about half a jar of our Triple Caneberry Fruit Spread that was a perfect match for warm, fudgy chocolate.  The Triple Caneberry spread is made with three types of Oregon blackberries, a splash of local rum and Organic brown sugar (it gives it a rich, molasses flavor). Try this spread with brownies, cupcakes, with brie or on fresh bread.  If you want to purchase a jar, we’re hoping to have it in our online shop soon and will be offering it at markets and events this summer!

Easy Brownies with Triple Caneberry Fruit Spread

Ingredients:

  • 1/2 + 1/8 cups vegetable oil
  • 1 1/2 cups sugar
  • 2 tsp vanilla extract
  • 2 duck eggs (or 3 chicken eggs)
  • 3/4 cup flour
  • 1/3 cup + 1/8 cup cocoa powder
  • 1/4 tsp + 1/8 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup Mt. Hope Farms Tripe Caneberry Fruit Spread (this recipe would also be delicious with our Raspberry-Marionberry and Premium Spiced Marionberry Fruit Spreads)

Directions: 

  1. Preheat oven to 350 degrees and lightly grease an 8 x 8 square pan.
  2. Mix together the oil, sugar and vanilla extract.
    Slowly add eggs to sugar mixture, one at a time, until fully combined.
  3. Combine flour, cocoa, baking powder and salt in a separate mixing bowl. Slowly add to the sugar and egg mixture until fully combined, being careful not to over mix.
  4. Pour the batter into the prepared pan, making sure to spread it evenly.
  5. Dollop fruit spread on top of the batter and gently swirl into the chocolate (creating a marbled effect).
  6. Bake for 25-30 minutes, checking with a toothpick for doneness at 25 minutes. Ours were still gooey at about 27 minutes.
  7. Allow brownies to cool for at least 5 minutes before serving

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2017 Good Food Award Finalists Press Release!

We are honored and thrilled to have been named a Good Food Award Finalist for TWO of our products- Raspberry-Marionberry Fruit Spread and Columbia-Star Aronia Fruit Spread!  Below is the official press release from the Good Food Awards: 

San Francisco, CA (November 14, 2016) – The Good Food Awards could not be more proud to announce the 291 Finalists of 2017, representing not just the best of America’s growing food movement, but the best of America. At a time when the values our country stands for are in question, they exemplify all that is right from coast to coast: our proud immigrant history, stewardship of a rich and fertile agricultural landscape, a spirit of innovation and the daily choice to balance personal gain with the wellbeing of the commons.

Representing 14 categories and 38 states, all Finalists rose to the top in a blind tasting of the 2,059 entries from nearly every state and passed a rigorous vetting to confirm they met specific Good Food Awards standards around environmentally sound agriculture practices, good animal husbandry, sourcing transparency and responsible relationships throughout the supply chain. Amongst their ranks are Nadia Hubbi in California, a Muhammara crafter keeping her Syrian family’s tradition alive; Nacxitl Gaxiola in Brooklyn, whose company was created to honor the traditional salsas, moles, escabechese and adobes of Mexico; Paul Lieggi in Oregon working with the fishermen and women of the Nez Perce, Umatilla, Yakima and Warm Springs tribes to source hoop caught Chinook Salmon for his aromatic hardwood smoked salmon; and Ann and Dan Trudel, a husband and wife farmer and preserver growing and pickling organic brussels sprouts in the heart of rural Ohio. These 291 Finalists – and the hundreds of farmers, ranchers, fishermen and colleagues they collaborate with – are actively building the sort of world we want to live in.

The 200 Good Food Award Winners will be announced Friday, January 20, 2017, at a gala Awards Ceremony at the historic Herbst Theater in the San Francisco War Memorial, on the same stage where the United Nations charter was signed, and will be followed by two more days of celebration. Medals will be bestowed by renowned chef and activist Alice Waters and organics pioneer Nell Newman, tipping their hats to these exceptional food producers. A reception with the winning food and drink will follow the ceremony, offering both regional ‘tasting plates’ and small bites created by local chefs. A limited number of tickets are available to join the Winners and their families at the ceremony and reception ($120 here).

On Saturday, January 21, the beautiful Festival Pavilion at Fort Mason Center will transform into the Good Food Mercantile, a one-of-a-kind, intimate ‘un-trade show’ where both Winners and members of the Good Food Merchants Guild – 400 exemplary food crafters meeting the same sustainability criteria – exhibit their wares to 600 industry buyers and media ($35 tickets, open only to the trade). The Good Food Awards Marketplace rounds out the weekend on Sunday, January 22 from 9 AM – 2 PM. Everyone from far and wide is invited to come meet the Winners, taste and buy their prize- worthy food and drink (including bottles of beer, cider and spirits not licensed for sale in California, but permitted for sale within the federally-owned historic landmark of Fort Mason Center). Proudly welcoming the Winners, and also selling to the public, will be the local farmers of the Fort Mason Center Farmers Market. Tickets to the Good Food Awards Marketplace are $5 and will be available in December online at goodfoodawards.org as well as at the door, with a limited number of $20 Early Access passes (with a welcome gift) for those keen to connect with the freshly minted Good Food Award Winners before the crowds arrive.

The Good Food Awards, organized by the Good Food Foundation 501 (c) 3, are proudly supported by the Good Food Retailers Collaborative, the Presenting Sponsor for three years running. Composed of 21 of the country’s top independently owned retailers from Austin to Oakland to Salt Lake City, they are committed to supporting America’s great food producers in their own communities and across the country and include: Antonelli’s Cheese Shop, Bi-Rite Market, The Brooklyn Kitchen, Canyon Market, Cooks of Crocus Hill, Cowgirl Creamery, Di Bruno Bros., Each Peach Market, Foragers Market, Glen’s Garden Market, The Greene Grape, Healdsburg SHED, JM Stock Provisions, Liberty Heights Fresh, Look’s Market, Market Hall Foods, Pastoral Artisan Cheese, Bread & Wine, TASTE, Washington’s Green Grocer, Woodstock Farmers’ Market, and Zingerman’s Family of Businesses. Joining them is a vibrant group of key supporters, including Premier Sponsors Williams-Sonoma, Bi-Rite Market and Fort Mason Center for Arts & Culture; and Lead Sponsors Dominic Phillips Event Marketing, Impact HUB Bay Area, Veritable Vegetable, Vermont Cheese Council, New Resource Bank and BCV Architects.good-food-awards-finalist-seal-2017

Details of all events and tickets can be found here, and the full list of finalists here.