Bumpkin Recipes
The best part of buying Bumpkin Gourmet products is using them creatively in your own cooking! You can (and probably will) eat a lot of my jams and sauces with a spoon, but doing something different and special with them is way more fun.
Below are some cool, creative things to do with various Bumpkin Gourmet items.
Below are some cool, creative things to do with various Bumpkin Gourmet items.
Super White Balsamic Strawberry Pie Singles with Fresh Whipped Cream
1/2 cup fresh strawberries, washed and sliced
3 tbs White Balsamic Strawberry Jam
1 refrigerated pie dough
1/2 cup + 1 tbs heavy whipping cream
1/2 tsp vanilla
1 egg
sprig of mint
Preheat oven to 350 degrees. Cut out two 3" inch circles from the pie dough (either use a bowl as a stencil an cut around it or use a wide mouth glass to push through the dough). In a small bowl, whisk together the egg and 1 tbs cream. Place the dough circles on a greased cookie sheet, brush with the egg wash, and bake for 7 minutes or until golden brown. In a medium bowl, pour in the 1/2 cup of cream and vanilla. Beat on high with electric beaters or a stand mixer until soft and fluffy, about 2 minutes. Set aside. Place one dough circle on a pretty plate. Spread 2 tbs of the White Balsamic Strawberry Jam on the dough. Layer the strawberry slices on top of the jam. Spoon some of the fresh whipped cream on top of the strawberries. Place the second dough circle on top of the whipped cream and top with more jam and whipped cream. Place a sprig of mint on top. Arrange the rest of the strawberry slices on the plate. In less than ten minutes, you have an amazingly impressive dessert with perfect portion control.
3 tbs White Balsamic Strawberry Jam
1 refrigerated pie dough
1/2 cup + 1 tbs heavy whipping cream
1/2 tsp vanilla
1 egg
sprig of mint
Preheat oven to 350 degrees. Cut out two 3" inch circles from the pie dough (either use a bowl as a stencil an cut around it or use a wide mouth glass to push through the dough). In a small bowl, whisk together the egg and 1 tbs cream. Place the dough circles on a greased cookie sheet, brush with the egg wash, and bake for 7 minutes or until golden brown. In a medium bowl, pour in the 1/2 cup of cream and vanilla. Beat on high with electric beaters or a stand mixer until soft and fluffy, about 2 minutes. Set aside. Place one dough circle on a pretty plate. Spread 2 tbs of the White Balsamic Strawberry Jam on the dough. Layer the strawberry slices on top of the jam. Spoon some of the fresh whipped cream on top of the strawberries. Place the second dough circle on top of the whipped cream and top with more jam and whipped cream. Place a sprig of mint on top. Arrange the rest of the strawberry slices on the plate. In less than ten minutes, you have an amazingly impressive dessert with perfect portion control.
Spiced Pumpkin Caramel Granola Bars
2/3 cup Spiced Pumpkin Caramel Sauce
2 cups old-fashioned oats
1/2 cup salted pumpkin seeds
1 cup sliced pecans or walnuts
1/2 cup toasted wheat germ
1/2 cup chopped, pitted dates
1/2 cup raisins
1/2 cup dried cranberries
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper. Toss the oatmeal, pecans, and pumpkin seeds together on a sheet pan and toast in the oven for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300 degrees F. Place the Spiced Pumpkin Caramel Sauce in a small microwavable bowl and melt until slightly thinned and stirable (20 seconds at a time). Cook for 30 seconds more and stir, then pour over the toasted oatmeal mixture. Add the fruits and mix well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Cut and wrap in parchment paper for storing.
2 cups old-fashioned oats
1/2 cup salted pumpkin seeds
1 cup sliced pecans or walnuts
1/2 cup toasted wheat germ
1/2 cup chopped, pitted dates
1/2 cup raisins
1/2 cup dried cranberries
Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper. Toss the oatmeal, pecans, and pumpkin seeds together on a sheet pan and toast in the oven for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300 degrees F. Place the Spiced Pumpkin Caramel Sauce in a small microwavable bowl and melt until slightly thinned and stirable (20 seconds at a time). Cook for 30 seconds more and stir, then pour over the toasted oatmeal mixture. Add the fruits and mix well. Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Cut and wrap in parchment paper for storing.
Crockpot Orange BBQ Pork
3-4 lb pork shoulder
1 bottle spiced or dark beer
1 cup Bumpkin Gourmet Orange BBQ Jam
salt to taste
Dry pork shoulder and season with salt. Place in crockpot and set to low. Cover with beer and jam. Leave alone for at least 6 hours. Serve on rolls or over rice.
3-4 lb pork shoulder
1 bottle spiced or dark beer
1 cup Bumpkin Gourmet Orange BBQ Jam
salt to taste
Dry pork shoulder and season with salt. Place in crockpot and set to low. Cover with beer and jam. Leave alone for at least 6 hours. Serve on rolls or over rice.
The Bumpkin Gourmet is a disabled veteran-owned business.
For questions or help with ordering, please contact: stephanie@bumpkingourmet.com
For questions or help with ordering, please contact: stephanie@bumpkingourmet.com
