Pumpkin Chiffon Pie

Serves 6 to 8

• 1 jar (11 oz.) New Canaan Farms Pumpkin Butter
• 1 5.85 oz Instant Vanilla Pudding
• 1-pt. heavy whipping cream
• 1 graham cracker-pie crust
• Garnish: ground nutmeg, toasted pecans (chopped)

In a 2-quart bowl, mix pumpkin butter with vanilla pudding mix. With electric mixer, slowly add whipping cream to pumpkin-pudding mixture. Beat until mixture forms stiff peaks. Pour into piecrust and chill at least one hour before serving. Garnish with a sprinkle of nutmeg and pecans.

 

Orange Sweet Potatoes with Pumpkin Butter

Serves 4 to 6

• 1 16 oz. can sweet potatoes / yams
• 2 to 3 oranges
• 1/2 C. New Canaan Farms Pumpkin Butter
• 2 T. brown sugar, firmly packed
• 2 T. melted butter
• 2 t. grated fresh ginger
• 1 t. salt

Drain potatoes, mash in medium bowl. Squeeze oranges to make 1/3-cup juice. (Orange shells may be reserved to fill with potatoes.) Add juice, pumpkin butter, brown sugar, butter, ginger, and salt to potatoes, whip to blend. In a saucepan over medium heat, stir potatoes 'til hot.

If desired before serving: Remove pulp from orange shells with serrated knife; fill shells with hot sweet potatoes.

 

Pumpkin-Pecan Bread

Makes two 8x4 1/2-inch loaves Or four 5 3/4x3-inch loaves

• 1/2 C. unsalted butter, softened
• 1/2 C. sugar
• 2 large eggs
• 1 1/2 C. all-purpose flour
• 2 t. baking powder
• 1/4 t. baking soda
• 1/2 t. salt
• 1 t. ground cinnamon
• 1/4 t. ground cloves
• 1 1/2-C. New Canaan Farms Pumpkin Butter
• 1 t. vanilla extract
• 3/4 C. chopped pecans, toasted

Preheat ovetn to 350° F. Grease two 8x4 1/2-inch or four 5 3/4x3-inch loaf pans. Cream butter ans sugar, then beat in eggs. In separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and cloves. Add dry mixture to the wet. Mix well. Beat in pumpkin butter and vanilla.

Transfer batter to pans and bake until bread springs back when touched, 1 hr. for large loaves, 50 minutes for small. Remove bread from pans, cool on wire rack. Store, tightly wrapped, in cool place.

 

Grilled Calypso Chicken

Serves 4

• 4 skinless, boneless chicken breasts
• 1 medium yellow onion, sliced thin
• 1 medium red pepper, sliced thin
• 2 mangos, peeled and sliced thick
• 1/2 fresh pineapple, peeled and sliced
• Long grain rice
• 1/2 cup toasted coconut

Marinade

• 1/2 cup crushed pineapple plus juice
• 1/2 cup soy sauce
• 2 tablespoons crushed garlic
• 1 cup New Canaan Farms Mango Habanero Sauce

Combine marinade ingredients. Marinate chicken for 15 minutes. In a pan saute onion and pepper until tender. Set aside.

Cook chicken on hot grill (375° F.) for 7 minutes per side or until breasts reach internal temp. 165° F. Grill mango and pineapple slices until lightly charred.

In saucepan, bring marinade to a boil for 2 minutes. Spoon marinade over chicken; top with sauteed onions and peppers. Serve chicken with rice, garnish with mango and pineapple slices sprinkled with coconut.

 

Mango Habanero Green Salad with Shrimp

Serves 4

• 1 - 10 oz. bag Spring Mix Salad Greens
• 1/2 cup chunk-cut cantaloupe
• 1 medium red pepper, diced
• 1 cup cold boild shrimp
• 1/4 cup New Canaan Farms Mango Habanero Sauce
• 1/3 cup crumbled feta cheese

Combine greens, cantaloupe, red pepper, and shrimp in large bowl. Toss with Mango Habanero sauce to coat. Sprinkle with feta cheese. Serve, passing extra sauce separately.

The Scoop on Sauce. For zesty crunch, drizzle New Canaan Farms Mango Habanero Sauce on any favorite salad greens. A+ Appetizer: Dip shrimp in sauce for simple sophistication.

 

Raspberry Chipotle Pork Tenderloin

Serves 3 to 4

• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 1 teaspoon cumin
• 1 teaspoon dry mustard
• 1/2 teaspoon sweet paprika
• 5 cloves garlic, sliced
• 1/4 cup (plus an additional amount for serving on the side) New Canaan Farms Raspberry Chipotle Sauce
• 2 tablespoons chopped fresh cilantro
• 1 12-oz. pork tenderloin

Mix marinade and place with pork in zip-lock bag. Set aside for 30 minutes. Grill over hot coals 7 minutes per side. Let rest before slicing. Serve warm or at room temperature with sauce on side.

 

Raspberry Chipotle Salsa

Makes 2 1/2 cups

• 1 pint red raspberries
• Meat of 2 mangoes, cut into chunks (optional)
• 4 - 6 oz. can mandarin oranges
• 1/2 cup red onion, minced
• 1 T. finely chopped jalapeno
• 1 clove garlic, minced (optional)
• 1/2 C. chopped fresh cilantro
• 1/2 C. New Canaan Farms Raspberry Chipotle Sauce
• Salt , to taste

Mix all ingredients together, let blend for 2 hours. Serve with warm tortilla quarters.

Corn tortillas: Spread tortillas with butter, cut into quarters and bake at 250° F. until crips (about 1 hour).