Stone Fruit Glazed Carrots



1 lb. Baby carrots

2 Tbsp. Butter

2 Tbsp. Honey

2 Tbsp. any Rothschild stone fruit Preserves (i.e. peach, cherry, etc.)

Freshly ground black pepper

1/4 cup shelled green pumpkin seeds






Cooking and Preparation Instructions:
Fill a medium saucepan 3/4 full with water and bring to a boil. Add salt, then carrots. Cook until tender, approx. 5 - 6 minutes. Drain the carrots and return to pan with butter, honey and Stone Fruit Preserves. Cook until a glaze coats the carrots, about 5 minutes. Season with salt and pepper and garnish with pumpkin seeds.


cheesecake.jpgHot Pepper Peach Cheesecake


 1 Graham cracker crust

 16 oz. Cream cheese, room temperature

 1 (14 oz.) can Sweetened condensed milk

 2 Tbsp. Lemon juice

 1 tsp. Vanilla extract

 1 jar Robert Rothschild Farm Hot Pepper Peach Preserves 



Cooking and Preparation Instructions
Use an electric mixer to beat cream cheese and sweetened condensed milk until smooth, scraping sides occasionally. Add lemon and vanilla and 1/2 jar of Hot Pepper Peach Preserves. Pour filling into crust. Marble with remaining Hot Pepper Peach Preserves, then smooth with a rubber spatula. Refrigerate until firm.


tart.jpgHot Pepper peach fruit tart


 1 sheet Puff pastry, thawed

 4 - 5 Peaches and nectarines, sliced

 1/2 cup Blackberries 

 1/3 cup Sugar, plus 3 teaspoons for sprinkling

 4 Tbsp. Robert Rothschild Farm Hot Pepper Peach Preserves







Cooking and Preparation Instructions 
Preheat oven to 425 *F. Place pastry on a lightly floured surface; roll out to a large circle. Combine peaches, nectarines, blackberries, and sugar in a large bowl. Place fruit mixture in the middle of the puff pastry. Pull edges up and pinch so a rustic “crust” is formed. Heat preserves in microwave just until liquid enough to drizzle over entire tart. Sprinkle 3 teaspoons of sugar around the edge of the crust. Bake until pastry puffs and is golden, about 30 minutes.




4 Pork loin chops, center cut, 1-in. thick
2 tsp. Extra-virgin olive oil
4 tsp. Ground cumin (1 tsp. per chop)
2 tsp. Coarse sea salt
2 cups Mango Pico de Gallo
2 Habanero chiles, seeded and minced
1/4 cup Poblano pepper, diced
1 jar Robert Rothschild stone fruit preserves (i.e. peach, cherry, etc.)
Juice of 1 lime
1/4 cup Cilantro, fresh

Cooking and Preparation Instructions:
Preheat a large, heavy bottomed skillet over medium-high heat. Rub each chop with olive oil and season each chop with cumin and sea salt. Place the chops into the pan and allow to remain undisturbed for 4 – 5 minutes. Flip the chops and repeat on the second side. While the chops cook, combine the remaining ingredients in a bowl and set aside. The chops are done when the internal temperature reaches 145 - 150 degrees F. Serve the chops topped with the stone fruit relish.


Caramelized Fennel & Shrimp with Warm Stone Fruit & Bacon Vinaigrette


1 head Fennel, sliced 1/4 in., including tops
3 Strips of bacon, cut in 1/2 in. pieces
2 Tbsp. Extra-virgin olive oil
2 Garlic cloves, minced
1 lb. Shrimp, peeled and deveined
1 tsp. Sea salt
1 tsp. Black pepper
1 jar Robert Rothchild stone fruit Preserves (i.e. peach or cherry)
2 Tbsp. White wine vinegar


 Cooking and Preparation Instructions:
Heat a large, heavy bottom skillet over medium-high heat. Add the bacon and cook until crisp. Remove the bacon and some of the bacon fat from the pan. Add the fennel to the pan and cook for approximately 5 minutes, stirring constantly, or until caramelized. Remove fennel from pan and set aside. Season the shrimp with salt and pepper. Add the olive oil to the pan and place the shrimp in a single layer into the pan. Let the shrimp cook for 2 minutes per side or until it is curled and opaque. Place the fennel onto a serving plate. Remove the shrimp from the pan and place on top of the fennel. Add the bacon and any drippings back into the pan. Add the stone fruit preserves and white wine vinegar into the pan. Cook for up to 30 seconds and drizzle over the shrimp and fennel. Serve immediately.