February 17, 2011 I have just completed our new 2011 spring and summer catalog that will mail mid March, make sure you’re on our mailing list to receive it because you won’t want to miss out. It has 25 new recipes with photos along with great offers and giveaways. 
Our new recipe campaign is based on Fresh & Simple ingredients and preparation. We will be posting new recipes to our web site and Facebook page over the next few weeks so please check in frequently.
To be added to our catalog distribution visit www.earthnvine.com.
Tressa Cooper
We hope you all had a wonderful Thanksgiving. I've created 10 new recipes for your holiday parties or family meals. They’re all easy to prepare and great tasting.
Check out the following recipes on our web site at www.earthnvine.com
Appetizer
Kiwi Cream Cheese Won Ton Appetizers
Desserts
Banana Lime Crumble
Meyer Lemon Cheese Cake Bars
Persimmon Pumpkin Bars
Dinner
Apricot Glaze for Pork or Chicken
Sausage and Rice Dish
Tamarind Shrimp
Breakfast
Cinnamon Pear Oat Scones
Persimmon Pumpkin Pancakes
Potato Kale Breakfast
November 24, 2010
Bread pudding is one of the ultimate comfort foods. I love bread pudding for breakfast, but it's great anytime of day. I recently created three fast and easy bread pudding recipes that are absolutely delicious. Bread pudding is a great make ahead dessert, served warm or cold with ice cream, fresh cream or caramel sauce. These recipes can all be found under Desserts.
Banana Rum Bread Pudding
Mandarin Pumpkin Brioshe Bread Pudding
Blueberry Lemon Bread Pudding
November 16, 2010
Thanksgiving is considered the biggest food day of the year and the side dishes are often the highlight of the meal. Indulge in a variety of flavors with our fast & easy side dishes. We are sure they will become a family tradition at all your gatherings. Be sure to visit our web site for more recipes to plan your holiday meal.
Meyer Lemon Scalloped Potatoes
Goat Cheese Chipotle Mashed Potatoes
Apricot Dijon Tarragon Glazed Carrots
Roasted Persimmon Pumpkin Butternut Squash
Sweet & Salty Brussels Sprouts
Fruity Fall Wild Rice
November 12, 2010
Thanksgiving will be upon us soon. Here are a few of our great fast and easy appetizers to start off
your holiday meal. Be sure to visit our web site for these and more recipe ideas.
Creamy Pesto Cheese Torte
Cuban Mojo Deviled Eggs
Cranberry Turkey Pinwheels
Blue Cheese Stuffed Figs wrapped in Prosciutto
Ahi Cucumber Appetizers
Tomato Stuffed Portobello Mushrooms
Lemon Dill Prawns
Baked Brie with Pomegranate Pear Sauce
Goat Cheese Stuffed Won Tons
Spicy Apple Cheese Ball
November 5, 2010
It’s cranberry season at Earth & Vine Provisions and we have great recipes just in time for your holiday table. All cranberry items are $1.00 off thru the end of November so be sure to stock on these great flavors.
Cranberry Shallot Relish
Raspberry Cranberry Jam
Raspberry Cranberry Vinaigrette
Cranberry Tangerine Beverage Elixir
Apple Cranberry Pear Chutney
Try this Monte Cristo sandwich for breakfast, lunch or dinner.
RASPBERRY CRANBERRY MONTE CRISTO SANDWICH
Ingredients:
2 eggs
1 tablespoon milk
4 slices French bread slices
3 oz Greyer cheese
5 oz prosciutto or Serrano ham
4 tablespoons Earth & Vine Provisions Raspberry Cranberry Jam
2 tablespoons butter, cut into 2 pats
Powdered sugar, optional
Preparation:
In a pie pan whip eggs and milk together.
Build your sandwich by placing cheese on one side of bread, top with prosciutto
and spread other side of bread with Raspberry Cranberry Jam and place on top.
In a skillet melt one butter pat over low heat. When melted and hot ,
place one sandwich in skillet and toast until golden brown and toasted,
gently turn over with a spatula and toast the other side. Remove and repeat
with second sandwich.
Plate and dust with powdered sugar (optional).
Serves 2
This makes and delicious breakfast sandwich
October 28, 2010
Autumn has arrived and we have been busy at Earth & Vine Provisions cooking up our fall favorites. Try our Persimmon Pumpkin Fruit Butter on top of buckwheat pancakes, or our Spiced Fig Pear Fruit Butter over cranberry walnut bread topped with goat cheese. We are adding new recipes weekly so be sure visit our web site often.
Happy Halloween from our family to yours, Ron and Tressa Cooper
October 12, 2010
Our new Fig Orange Jam has been well received and is heading for our best sellers list. I have been busy in the kitchen creating great recipes with this product, I hope you like this sandwich as much as I do. Don’t forget that it’s on special this month so stock-up for the holidays!
TURKEY FIG GRILLED SANDWICH
CREATED WITH FIG ORANGE JAM
Ingredients:
Thick sliced sourdough bread
Sliced turkey meat
Mahon cheese
Earth & Vine Provisions Fig Orange Jam
Arugula
Onion slices, grilled in
Earth & Vine Provisions Arbequina Extra Virgin Olive oil
Preparation:
Heat skillet with a little olive oil and grill onion slices until browned and tender.
Layer one side of bread with sliced Mahon cheese, layer with turkey, arugula and grilled onions.
Spread other side of bread with Fig Orange Jam. Brush outside of bread slices with olive oil and grill in a pre-heated skillet until golden brown and crusty starting with cheese side down.
This sandwich is delicious so you may want to make extra for seconds.
Tressa’s Tip:
Mahon cheese is a young cheese made from cow’s milk and is made on the island of Minorca, Spain.
Mahon has a creamy texture and is sweet and nutty, tangy and intense. This is a great cheese to pair
with our Arbequina Extra Virgin Olive Oil. Sprinkle cheese with Arbequina Olive Oil, top with fresh
cracked pepper and sprinkle with fresh tarragon and serve with crusty bread for an appetizer.
October 5, 2010
Figs are often referred to as a fruit when it is actually the flower of the fig tree. The flower and seeds grow together to form a single mass which becomes a fig. What a delicious flower it is! I find the fig so versatile to create fabulous recipes, but once picked the window of opportunity to eat or use them is short so make sure you have lots of great recipes on hand before buying or picking.
Tressa's Tip:
My favorite way to serve or use our fig flavored products is to pair them with cheese. Try our new Fig Orange Jam with fresh pears and gorgonzola cheese, drizzle our Tangerine Fig Balsamic over blue cheese stuffed figs wrapped in prosciutto or Spiced Fig Pear Fruit Butter is decadent paired with Brie or goat cheese served on toasted cranberry pecan bread slices.
September 29, 2010
Autumn has arrived and soon the nights will become chilly as the days grow shorter, Farmers Markets and produce stands are starting to sell their wonderful fall fruits and vegetables such as pears, pomegranates and apples as well as the final summer harvest of tomatoes, corn and stone fruits. It’s still pear month at Earth & Vine Provisions and I have been in the kitchen cooking up some great recipes for you to enjoy. My latest is a sweet and savory pear, gorgonzola galette created with our new Fig Orange Jam. You can serve this for an appetizer or dessert.
Tressa’s Tip:
I like to keep entertaining easy and fun so I can enjoy my company instead of slaving in the kitchen. I often have gatherings with just finger foods and appetizers. I usually always have proteins, vegetables, fruits and carbohydrates worked into my appetizers so everyone feels satisfied and they don’t leave hungry. Choose appetizers that can be prepared ahead of time so they are ready when guests arrive.
September 14, 2010
One of the many varieties of pears to start hitting your local farmers market and produce store is the Asian pear. Unlike other varieties of pears, the Asian pear is harvested when they reach prime quality and are ready to eat. Asian pears are crisp, juicy, and slightly sweet with some tartness, especially near the core. I love this variety for baking cakes and tarts.
Here is one of my favorite recipes and a wonderful start to your fall meals using Asian pears. Enjoy!
Tressas Tip:
Asian pears can be stored at room temperature for a week or in the refrigerator for up to three months.
MEYER LEMON PEAR UPSIDE DOWN CAKE
CREATED WITH MEYER LEMON PEAR MARMALADE
Ingredients:
4 tablespoons unsalted butter
4oz Earth & Vine Provisions Meyer Lemon Pear Marmalade
2 pears (Barlett or Asian), peeled and sliced
½ cup unsalted butter at room temperature
½ cup cane sugar
2 eggs
1 cup all-purpose flour
1 teaspoon powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup whole milk
1 teaspoon pure vanilla extract
Zest from 1 lemon
Preparation:
Preheat the oven to 350 degrees F. Lightly butter 1 8” cake pan.
In the microwave melt together 4 oz of butter and Meyer Lemon Pear Marmalade.
Pour mixture into cake pan
Using an electric mixer on medium-high speed beat together the ½ cup butter and granulated sugar
until creamy. Add eggs one at a time, beating well after each egg. In a separate bowl sift together flour, baking powder, baking soda and salt. With a rubber spatula, fold in the flour mixture into the butter mixture. Stir in the milk and vanilla extract and lemon zest until thoroughly incorporated. Spoon the batter over pears.
Bake until the cake top is golden brown and a toothpick or fork comes out clean, about 35 minutes. Remove from oven and transfer to wire rack and let cool for 10 minutes.
Run a knife around the rim of the cake pan, place a dessert platter over cake and invert onto plate, if some of the pears sticks to top of cake pan remove with a spatula and place on top of cake.
September 1, 2010
The end of summer is near and I always get a little sad when I think all of the fresh berries and tree ripened fruits will soon be gone. Our Black Raspberry Prosecco Cocktail is one of my favorite cocktails to serve to friends and family at my Labor Day get together. This is also a great drink to serve during the holidays; it’s elegant, beautiful and refreshing.
BLACK RASPBERRY PROSECCO COCKTAIL
Ingredients:
750 ml bottle of Prosecco, chilled
Earth & Vine Provisions Black Raspberry Concentrated Beverage Elixir
6 blackberries
6 small rosemary sprigs
Preparation:
Stab the rosemary sprig into the top end of each blackberry.
Divide and fill Prosecco into 6 wine or champagne flutes, add ½ tablespoon of Black Raspberry
Beverage Elixir into each glass, garnish with rosemary/berry sprig.
Tressa Tip:
When fresh berries are not available you can substitute frozen.
August 25, 2010
It is definitely still summer here in Northern California (Hot!), still the perfect time for your outdoor gatherings with family and friends. Make your next get together the talking point by serving up a few of my fast and favorite dishes and refreshing drinks. Not only are they healthy and all natural, they taste fantastic.
Start off by serving one of our refreshing drinks made from our beverage elixirs or all natural Popsicles for the kids. I like to add diced mangos or berries to the mix. Be creative and create your own combination of flavors and fruits.
Perfect Popsicles
Ingredients & Preparation
Mix 1 part Concentrated Beverage Elixir (flavor of you choice) with 2 parts water.
Pour in mold and freeze.
Mango Daiquiris
Ingredients:
1 cup Earth & Vine Provisions Mango Mambo Beverage Elixir
3 oz White rum
4 Cups ice
Preparation:
Blend until smooth.
Yields 24 oz
Tressa Tip:
Mix any of our beverage elixir flavors with crushed ice, sparkling water and sliced fruit or berries to make a refreshing Italian soda for everyone to enjoy.
August 11, 2010
GRILLED TOMATOES WITH CUBAN CRÈME FRAICHE
CREATED WITH CUBAN MOJO MUSTARD
Ingredients:
½ cup crème fraiche
1 tablespoons Earth & Vine Provisions Cuban Mojo Mustard
¼ teaspoon smoked paprika
¼ teaspoon sea salt
8 medium tomatoes or 4 large beefsteak tomatoes
Olive oil for grilling tomatoes
Salt and pepper
Preparations:
In a small bowl mix together first four ingredients and set aside. Core tomatoes and cut in half. Brush with olive oil then season with salt and pepper, place on a hot grill cut side down. Grill for about 8 minutes or until softened and slightly charred. Plate tomatoes and top with a dollop of Cuban crème fraiche. Serve with grilled pork chops or chicken and corn-on-the-cob.
Tressa’s Tip:
Capture the taste of vine ripened tomatoes all winter long, by freezing them. Freezing is the fastest and safest way to preserve your tomatoes from your gardens or farmers markets. You will have fresh tomatoes available for your winter soups, stews and sauces all year.
August 3, 2010
Corn on the cob is magnificent when fresh picked from the fields. When I was growing up my grandparents would take my sisters and I to Slough House in Northern California to buy fresh picked corn. We would simply boil the ears in hot water and enjoy it with butter. There are so many ways to cook and enjoy corn but my favorite is grilled with our Chipotle Honey Lime Mustard mixed with butter.
I hope you enjoy our Fast and Easy recipe.
GRILLED CORN-ON-THE-COB
Ingredients:
2 ears of corn on the cob
1 tablespoon Earth & Vine Provisions Chipotle Honey Lime Mustard Spread & Dip
1 tablespoon melted butter
Preparation:
Mix together Chipotle Honey Lime Mustard and melted butter in a small ramkin. Shuck corncobs and rinse off any remaining silk.
Place corncobs on a hot, oiled grill and grill, rotating around until all sides are grilled, about 5 minutes. Brush with Chipotle Honey Lime butter and serve hot. Great served with grilled chicken, steak, or hamburgers.
Tressa's Tip:
August 11, 2010
Tomato season in California roughly runs the beginning of June to the end of November, hitting its peak from July through September. Tomatoes are the most popular garden plant and come in array of varieties. I made this Fast & Easy Favorite last night served with grilled pork chops and it was fantastic.
GRILLED TOMATOES WITH CUBAN CRÈME FRAICHE
CREATED WITH CUBAN MOJO MUSTARD
Ingredients:
½ cup crème fraiche
1 tablespoons Earth & Vine Provisions Cuban Mojo Mustard
¼ teaspoon smoked paprika
¼ teaspoon sea salt
8 medium tomatoes or 4 large beefsteak tomatoes
Olive oil for grilling tomatoes
Salt and pepper
Preparations:
In a small bowl mix together first four ingredients and set aside. Core tomatoes and cut in half. Brush with olive oil then season with salt and pepper, place on a hot grill cut side down. Grill for about 8 minutes or until softened and slightly charred. Plate tomatoes and top with a dollop of Cuban crème fraiche. Serve with grilled pork chops or chicken and corn-on-the-cob.
Tressa’s Tip: Capture the taste of vine ripened tomatoes all winter long, by freezing them. Freezing is the fastest and safest way to preserve your tomatoes from your gardens or farmers markets. You will have fresh tomatoes available for your winter soups, stews and sauces all year.
August 3, 2010
GRILLED CORN-ON-THE-COB
Corn on the cob is magnificent when fresh picked from the fields. When I was growing up my grandparents would take my sisters and I to Slough House in Northern California to buy fresh picked corn. We would simply boil the ears in hot water and enjoy it with butter. There are so many ways to cook and enjoy corn but my favorite is grilled with our Chipotle Honey Lime Mustard mixed with butter.
I hope you enjoy our Fast and Easy recipe.
Ingredients:
2 ears of corn on the cob
1 tablespoon Earth & Vine Provisions Chipotle Honey Lime Mustard Spread & Dip
1 tablespoon melted butter
Preparation:
Mix together Chipotle Honey Lime Mustard and melted butter in a small ramkin. Shuck corncobs and rinse off any remaining silk.
Place corncobs on a hot, oiled grill and grill, rotating around until all sides are grilled, about 5 minutes. Brush with Chipotle Honey Lime butter and serve hot. Great served with grilled chicken, steak, or hamburgers.
Tressa's Tip:
Summer is a great time of year for casual outdoor dinning with easy to prepare meals made from fresh ingredients. I’m a big fan of simple recipes and letting the natural flavors of great ingredients shine through. Fresh picked berries are one of summer’s simple pleasures, roadside fruit stands and farmers market are brimming with sweet, plump strawberries. I hope you enjoy my Fast & Easy fresh strawberry pie to end a wonderful meal with family and friends.
FRESH STRAWBERRY PIE
Ingredients:
1 good quality pre-made pie dough (or home made if you prefer)
3 baskets of fresh strawberries, capped, washed and left whole
8 oz Earth & Vine Provisions California Strawberry Champagne Sauce
8 oz fresh heavy whipping cream
Preparation:
Thaw and bake pie dough according to package direction. Remove pie dough from oven and let cool completely.
In a medium sized bowl gently toss strawberries with 4 oz California Strawberries Champagne Sauce until all strawberries are coated.
Fill pre-baked pie dough with strawberries, Whip heavy whipping cream until soft peaks form and then add 2 oz of California Strawberry Champagne Sauce and whip just until incorporated.
Cut pie and serve slices with fresh whipped cream and extra California Strawberry Champagne Sauce on the side.
Tressa’s Tip:
If you are buying pre made pie dough I recommend French Picnic brand, it’s 100% all natural and made with real butter.