Baked Camembert from Stonewall Kitchen

 Ingredients

• 1 8-oz. wheel of Camembert Cheese, or two 6- oz. wheels
• 1/3 cup Stonewall Kitchen Roasted Garlic Onion Jam
• 1/2 tsp. fresh rosemary, finely chopped
• 2 Tbsp. walnuts or pecans, toasted

Directions:

1. Preheat oven to 350 degrees F. Prepare a baking sheet by greasing lightly or lining it with parchment paper.
2. Making sure you only cut through the rind of the Camembert cheese, run a knife around the top (¼ inch in from the edge of the cheese). Make several cuts across the cheese forming small triangles, and then gently remove the top rind forming a shallow cup to hold the jam.
3. Spread the Stonewall Kitchen Roasted Onion Garlic Jam over the top of the cheese. Sprinkle the rosemary and nuts on top. Place on baking sheet and bake 20 minutes, or until the cheese is warm and soft.
4. Transfer cheese to a serving dish with a spatula. Serve warm with crackers or French bread toasts.

September Events – Janssens

Dana Hebert – The King of Cake will be at Janssens on September 15 creating a sugar sculpture in the store.  

Dana Herbert, owner of Desserts by Dana has earned a lot of attention for his big win on Cake Boss: The Next Great Baker, the hit show on TLC. We are now carrying his amazing desserts in the bakery.  photo: Desserts by Dana

September 19th: Liz Freeman – Eating for Energy

What would your life be like with an abundance of energy and vitality? What foods are best to eat to increase your energy? Please join Health Coach Liz Abel for a free lecture on Wednesday  9/19 from: 7:00 – 8:00pm at Janssen’s Market.

September 20th: J Cafe Farmer and Chef  –March of Dimes fundraiser. 

Rosh Hashanah – Sept 16 – Menus are online and in the store Yom Kippur – Sept 25 – Menus are online and in the store

October 22-27th:  Janssens Market celebrates our 60th Anniversary  Celebrations all week! 

The Power of Healing Foods

The Power of Healing Foods- Ayurveda, which translates as “knowledge of life,” dates back 5,000 years to the ancient Sanskrit texts, the Vedas. It’s a system of healing that examines physical constitution, emotional nature, and spiritual outlook in the context of the universe. It’s widely known as the sister science to yoga, and in accordance to the principles of ayurveda, these healing foods enliven your body, stimulate its repair, and rejuvenate your health.

Lemons are both purifying and nourishing, and they stimulate digestion. For reducing toxins, drink unsweetened lemonade as many times during the day as desired.

Dates and Figs are prized as excellent sources of energy. They also help build tissues. Eat one or two every day.

Almonds are nourishing and life-supporting. Ayurveda recommends blanching and peeling almonds because their skins are slightly toxic. Eat several almonds daily to increase strength and energy.

Ginger is often referred to as “the universal medicine.” It promotes good digestion and helps remove ama. Dried ground ginger is more concentrated in its flavor and its effects. To aid digestion, sprinkle a thin slice of fresh ginger with lemon juice and salt, and eat one-half hour before a meal.

Try inserting one or two of these suggested foods into your everyday routine and see what the change can do for you! For more tips on how to improve your nutrition and enhance your life, we encourage you to enjoy a complimentary 10 day trial membership at our Nemours fitness center. Contact us to get started!

Plexus Fitness via our website,

www.plexusfitness.com

White Pizza with Fresh Ricotta

For anyone who has been to Little Compton in Rhode Island – you will appreciate the fresh ricotta or mozzarella available from the Narragansett Creamery. Now available in our cheese department.

This makes two small oval pizzas, enough to serve 4-5 as an appetizer or 2-3 for a light lunch or supper.

2 pizza shells

1 cup Narragansett Creamery or fresh ricotta cheese

8 oz  fresh mozzarella

1 large egg

1-2 cloves garlic, very thinly sliced

1 oz parmaggiano reggiano, grated

5 or 6 large leaves of fresh basil

Salt and freshly ground pepper to taste

Preheat oven to 450F, higher if it will go.

In a small bowl, mix the ricotta with the egg, salt, and pepper. Slice the mozzarella into 1/8″ slices and grate the parm. Stack and roll the basil leaves tightly, then slice them thinly.

For each pizza: Place the pizza shell on a cornmeal-dusted pan or, if you are using a pizza stone, peel. Spread with the ricotta mixture, leaving a small edge. Distribute the mozzarella and the garlic over the pizza shell and sprinkle with the parm and a little additional freshly grated pepper. Bake 5-8 minutes, depending on your oven heat; turn on the broiler and brown the cheese a little if desired. Remove the pizza to a board and generously garnish with the chiffonade of basil; drizzle with extra virgin if you like. Cut and serve.

source: little compton mornings

Recipe of the month: Cedar Wrapped Fish

Recipe of the month:  Cedar Wrapped Fish

Wrap your favorite seafood, meats, vegetables, and fruit in Fire & Flavor’s Cedar Papers. Place on hot grill grates or in a grill pan and watch your dish steam to perfection while a subtle smoky flavor is infused. Made with 100% all natural western red cedar which provides the best flavor and complements a variety of foods. Five or six minutes is all it takes to cook a delicious meal.

indoor/outdoor
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings

Main Ingredient: Fish/Shellfish

What you’ll need:

•   1 mango
•   2 limes
•   1 red onion
•   1 English cucumber
•   1 bunch cilantro

•   4 – 6 ounce fish fillets
• F & F Cedar Papers (available in the meat & seafood dept)

Salsa:
1 cup mango, diced
¾ cup English cucumber, diced
¼ cup red onion, diced
3 tablespoons cilantro or mint, chopped
2 tablespoons lime juice
Fish:
4-6 ounce fillets of fish, such as halibut, salmon, or swordfish
4 – 10 inch or 8 – 6 inch Fire & Flavor cedar papers

FIRST Place papers in a shallow dish of water to soak.  Preheat grill or grill pan to medium heat. In a medium bowl, combine salsa ingredients, season with salt, and set aside.

NEXT Season fish with salt and pepper and place one fillet in the center of each paper.
Fold the edges of papers over the fillets, securing with cotton string if necessary.

Place packets seam side down on grill or grill pan; cook 4 minutes per side or until done. To serve, open packets and spoon salsa over fish.

Natural Salmon From the Faroe Islands

Available in the Seafood Dept

Cedar Plank Salmon from Janssens Market

The Faroe Islands is a small, remote island group located in the middle of the North Atlantic with a population of less than 50,000 people.  The industry is committed to maintaining the highest levels of fish welfare and sustainability; this is clearly reflected in the high quality of farmed salmon from the Faroe Islands.

The Faroe Islands is the perfect location for premium salmon production. Its remote location is complemented by pristine clear waters, cool steady sea temperatures, strong currents and accessible fjords that cut deep inland.  Drawn to this perfect mix of conditions, wild Atlantic Salmon from all over northern Europe make their way north of the Faroe Islands to feed.

source: http://www.salmon.fo