Valentine Recipe: Savory Jarlsberg Thumbprints with Fig-Pepper Jelly

Sweet and Savory Valentine Bites

Whether you’re hosting a festive Valentine’s Day party, or entertaining just for two, these recipes give you some sweet and savory choices that will set the mood for romance.

 Scrumptious bites start with simple, flavorful ingredients – golden Calimyrna and dark purple Mission figs from California and Jarlsberg cheese.

 Sweet, mouthwatering figs are not only packed with great taste, they’re full of fiber and essential nutrients, making them as good for you as they are good to eat.

The versatile taste and texture of Jarlsberg cheese is ideal for these appetizers. Jarlsberg’s mild, nutty-sweet flavor and buttery creaminess makes it a perfect partner to figs and, along with its excellent melting properties, adaptable to many sweet or savory dishes.

You can combine both ingredients in one easy sure-to-please appetizer: Make a slit in a fig and stuff with a piece of Jarlsberg. Wrap with partially-cooked bacon (it should be a bit limp) and heat at 400°F just until bacon is crispy and cheese begins to melt.

See more of my sweet and savory Valentine’s Day recipes here: /tag/valentines-day/

Savory Jarlsberg Thumbprints with Fig-Pepper Jelly

Ingredients

  • 1 cup butter, softened
  • 2 large egg yolks
  • 2 cups all-purpose flour
  • 3 cups (12 ounces) shredded Jarlsberg cheese
  • 1 cup grated fresh Parmesan cheese
  • 1 1/2 cups finely chopped, toasted pecans or unblanched almonds
  • 3/4 cup finely chopped, stemmed Blue Ribbon Orchard Choice or Sun-Maid Figs
  • 1/2 cup hot pepper jelly (red or green)

Preparation

  1. Preheat oven to 350°F.
  2. Place butter in large bowl. Beat with electric mixer on medium speed until creamy. Beat in egg yolks. On low speed, gradually beat in flour. Stir in Jarlsberg, Parmesan and nuts.
  3. Divide dough into 4 equal portions. Wrap 3 in wax paper or plastic wrap and chill. On work surface, form remaining portion of dough into 10 (1 1/2-inch) balls.
  4. Place balls, 1 1/2 inches apart, on ungreased baking sheet. With thumb or back of wooden spoon, make 1/2-inch indentation in center of each cookie. Bake for 15 to 20 minutes or until light golden brown. If needed, press back of teaspoon into cookies to re-form indentations. Remove cookies to wire rack to cool.
  5. Repeat shaping and baking with remaining dough.
  6. To serve, in small bowl, stir together figs and jelly. Fill each cookie with about 1 teaspoon fig-pepper jelly.

Serves
Makes 40 cookies

Notes, Tips & Suggestions
Make ahead note: Dough can be prepared 1 to 2 days ahead. Form dough into 1 1/2-inch cylinder, wrap airtight and chill or freeze for longer storage. Baked cookies can be stored unfilled, in airtight container for 2 days or frozen. To re-crisp, place on baking sheet in 350°F oven for 2 to 4 minutes.Cool. Fill with fig-pepper jelly as directed.

Get more sweet and savory recipes at www.ValleyFig.com and www.JarlsbergUSA.com.

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For the Love of Scrapbooking: “Love Every Day” Layout

Looking for a new creative outlet or a way to preserve memories? Scrapbooking might be a great hobby for you, and you certainly wouldn’t be alone. The Craft and Hobby Association reported in its 2010 Industry Statistics report that 18.4 million households participate in scrapbooking and the popularity of scrapbooking is growing.

With today’s archival-quality supplies, scrapbook pages have the ability to last generations. Today’s scrapbooks are not just for photos either. Many are used for art and memorabilia preservation. The growing interest in DIY and handcrafting projects is helping the hobby to reach younger generations, with beginner scrapbooking sets available even for tweens and children.   

Not ready to try it on your own? Classes, workshops, and all-in-one album kits make it easy to jump in. Helpful online sources, such as www.spottedcanary.com, offer inspiration and instruction across a bevy of crafting interests. If you don’t see yourself as a hobbyist, beware. Those that do become involved often become passionate about the hobby. A Volt Marketing study found that 78 percent of scrapbookers have space in their home dedicated to the craft.

“We subscribe to three tenets central to our business: Inspiration, Education and Innovation,” says Kevin Fick, EKSuccess Brands president. “We promise to continue to provide consumers with new and innovative ways to express their creativity through the power of crafts.”

“Love Every Day” Layout

Materials List

  • Clear Small and Medium Blocks
  • Mindscapes Morphic Flowers Stamps
  • Special Thoughts Stamps
  • One Plus One Stamps
  • Embossing Powder-Clear
  • Embossing Magic
  • Glitter Powder Collection
  • Remake Berry Pinks Chipboard Alphabet
  • Cut ‘N Paste Dots & Roses Foil Paper
  • Cut ‘N Paste Today Glitter Paper
  • Life’s Journey Random Alphabet Embossed Stickers
  • Cutter Bee Scissors
  • Cutterpede Straight Edge Trimmer – Pink
  • 3D-Dots – White Adhesive Foam 1/8 inch Squares
  • Stamp-a-ma-jig
  • Girly Girl Writers 6 Piece Set
  • Reds & Purples Pigment Ink Stackable Multi-Pad
  • HERMA Dotto Permanent Dry Adhesive Blue Dispenser

Other Items

  • Embossing Heat Tool
  • Patterned Photo Mat Pad: Berry Pinks
  • Cardstock: Cream
  • Rhinestones
  • Wire
  • Buttons (6)
  • String
  • Ribbon
  • Jump Rings
  • Office Clip
  • Old Book Pages

STEP 1: Cut a half of a sheet of the Today patterned paper and adhere to the top section of the cream cardstock backing.

STEP 2: Divide the lower section of the cardstock into 5 sections. Their width and length can vary. Determine the patterned paper for each section.

STEP 3: Stamp images on each piece of patterned paper to create a rich and textured pattern. Use a scrap piece of cardstock and a Stamp-a-ma-jig to help you lay out the stamped images. Arrange on the cardstock and then adhere your finished design to the cardstock test piece for extra stability. Make sure to heat dry the pigment ink and emboss some of the stamped images.

STEP 4: Cut Dots and Roses Patterned paper in 1/2 inch strips and use as a border between the 5 sections of patterned paper.

STEP 5: Adhere gathered ribbon to the back of the 5 x 7 inch photo. Place on layout with 3D-Dots.

STEP 6: Embellish photo with string and the stamped charm “love.”

STEP 7: Add title using chipboard letters. Don’t be afraid to change chipboard letters to match your layout’s color palette. Embossing letters, paint, pattern paper, or even glitter will help you achieve a perfect match.

STEP 8: Embellish butterflies with rhinestones and wire. Add texture to the layout with buttons.

STEP 9: Write journaling and add stickers for more texture. Attach to layout with an office clip.

Get more project ideas at www.eksuccessbrands.com.

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Valentine Recipe: Fig Cranberry Bars with Caramel Drizzle

Sweet and Savory Valentine Bites

Whether you’re hosting a festive Valentine’s Day party, or entertaining just for two, these recipes give you some sweet and savory choices that will set the mood for romance.

 Scrumptious bites start with simple, flavorful ingredients – golden Calimyrna and dark purple Mission figs from California and Jarlsberg cheese.

 Sweet, mouthwatering figs are not only packed with great taste, they’re full of fiber and essential nutrients, making them as good for you as they are good to eat.

The versatile taste and texture of Jarlsberg cheese is ideal for these appetizers. Jarlsberg’s mild, nutty-sweet flavor and buttery creaminess makes it a perfect partner to figs and, along with its excellent melting properties, adaptable to many sweet or savory dishes.

You can combine both ingredients in one easy sure-to-please appetizer: Make a slit in a fig and stuff with a piece of Jarlsberg. Wrap with partially-cooked bacon (it should be a bit limp) and heat at 400°F just until bacon is crispy and cheese begins to melt.

See more of my sweet and savory Valentine’s Day recipes here: /tag/valentines-day/

Fig Cranberry Bars with Caramel Drizzle

Ingredients

  • 1 cup cranberries, fresh or frozen
  • 2 tablespoons plus 1/2 cup granulated sugar, divided
  • 2 1/3 cups all-purpose flour, divided
  • 2 cups old fashioned oats
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon baking soda
  • 1 cup butter, melted
  • 1 1/2 cups chopped Blue Ribbon Orchard Choice or Sun-Maid Figs
  • 3/4 cup chopped, toasted walnuts
  • 1 cup caramel ice cream topping

Preparation

  1. In small bowl combine cranberries and 2 tablespoons granulated sugar; set aside.

  2. In medium bowl stir together 2 cups flour, oats, brown sugar, remaining granulated sugar and baking soda. Stir in butter. Reserve 1 cup crumb mixture.
  3. Press remaining crumb mixture in bottom of 13 x 9-inch baking pan. Bake in 350°F oven for 15 minutes.
  4. Stir figs and walnuts into cranberries and sprinkle evenly over crust. Stir together caramel topping and remaining 1/3 cup flour; drizzle over fruits and nuts. Sprinkle with reserved crumb mixture.
  5. Bake for additional 20 minutes or until lightly browned. Cool in pan on wire rack.

Serves
Cut into 32 bars

Get more sweet and savory recipes at www.ValleyFig.com and www.JarlsbergUSA.com.

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