golden berries

Tropical Fruit Muffins

Tropical Fruit Muffins

Recipe by Shaylin Brown

Yield: 1 dozen muffins

Cane Sugar
from 6.99
Size:
Quantity:
Add To Cart

Muffins:

  • 2 cups flour
  • 1 1/4 cups Cane Sugar
  • 2 tsp baking soda
  • 2 tsp Ceylon Cinnamon
  • 1/4 tsp salt
  • 1/2 cup rehydrated Pineapple
  • 1/2 cup rehydrated Goldenberries
  • 3 eggs
  • 1 cup oil
  • 1/2 Vanilla Bean
  • 1 tbsp butter

Toppings:

Ceylon Cinnamon
10.99
Quantity:
Add To Cart
  • 1/2 cup oats
  • 1/8 cup Cacao Nibs
  • 2 tbsp butter
  • 1/4 cup Cane Sugar
  • 1 tsp Ceylon Cinnamon

METHOD

Rehydrate goldenberries and pineapple in a bowl of water (just enough to cover the fruit). Save a 1/4 cup of the fruit water to add to the mixture. Combine flour, sugar, baking soda, cinnamon and salt. 

Split open the vanilla bean and scrape out the seeds. Add to the mixture. Combine egg, oil and vanilla. Cut pineapple into small chunks and add fruit to wet mixture. 

Add wet ingredients to dry ingredients and stir until mixture comes together - don't overmix! Pour into muffin tins.

Topping: Mix oats, cacao nibs, butter, cinnamon and sugar until you get a mealy texture. Pour topping on top of muffin mixture in tins.

Bake at 350° for 30-35 minutes.

Enjoy!

Tropical Fruit Muffin Recipe
Tropical Fruit Muffin Recipe
Tropical Fruit Muffin Recipe
Dried Pineapple
6.99
Quantity:
Add To Cart
Dried Golden Berries
6.99
Quantity:
Add To Cart
Vanilla Beans
24.99
Quantity:
Add To Cart

Colombian Empanadas

COLOMBIAN EMPANADAS

Recipe by Peter Tiessen

Empanadas traditionally hail from medieval Portugal and Spain and are said to have influenced the creation of the Indian samosa and Italian calzone.

INGREDIENTS

Dried Golden Berries
6.99
Quantity:
Add To Cart

Filling

Dried Pineapple
6.99
Quantity:
Add To Cart
  • 0.5 lbs ground pork
  • 2 T lard
  • 1/2 cup dried Golden Berries
  • 1 medium onion, rough diced
  • 4 cloves garlic, sliced
  • 4 cups sweet potato, rough medium diced
  • 2 t Cane Sugar
  • 1 T cumin, ground
  • 1/2 cup Colombia Dark Coffee, leftover from breakfast
  • 2 t Black Pepper, freshly ground
  • 1/2 t salt
  • 1/2 cup Dried Pineapple, torn into small pieces
  • 1/2 cup cilantro, rough chop
  • 4 green onions, finely sliced

Dough

Colombia Dark Coffee
from 16.99
Type:
Size:
Quantity:
Add To Cart
  • 3 cups all-purpose flour
  • 2/3 cup cornmeal
  • 1 cup lard
  • 1 t salt
  • 1/2 cup cold water

Caribe Picante (optional sauce)

  • 1 caribe chile
  • 1/2 cup vinegar
  • 1/4 cup water
  • 1/2 cup salt
  • 1/2 t Black Pepper, freshly ground
  • 1 bunch cilantro, rough chop
  • 4 green onions, finely sliced
  • 1 lime, juiced
  • 2 T olive oil

 

METHOD

For the dough, combine the flour, cornmeal and salt and stir. Cut in the lard until it resembles pea sized crumbs. Add the cold water and knead a few times until fully incorporated. Cover and allow to rest at room temperature for 30 minutes.

For the filling, melt the lard in a large pot and brown the pork. Season to taste with salt and pepper. Place golden berries in a small bowl and cover with hot or boiling water to reconstitute and allow to sit for 5 minutes before draining; reserve. Once the meat has browned, remove from pot and reserve. Begin to add the onion and garlic and sauté until translucent, add the sweet potato and continue to cook for a few minutes. Add the cumin and sugar and gently caramelize, then deglaze with the cold coffee. Continue to cook over medium heat until the sweet potatoes are cooked through. Transfer to a food processor and add the reserved golden berries, then puree until smooth. Check the seasoning with salt and pepper. Allow to cool completely before folding in the pork, cilantro and green onion.

Cane Sugar
from 6.99
Size:
Quantity:
Add To Cart

To prepare the empanadas, divide the dough evenly into 24 pieces (I begin by halving, and then halving again until I reach my desired number). On a lightly floured surface begin to roll out the pieces of dough, then cupping the dough in your hand fill each with about 1 generous tablespoon of filling. Crimp the edges shut using your fingers or a fork. Place the finished empanadas onto a baking sheet. You may then cook immediately or freeze for a future use.

To cook, you may either bake or fry the empanadas. Traditionally, empanadas are fried in oil however, they can easily be baked at 400º F for 20 minutes. Be sure to brush with an egg wash of 1 egg and 1 tablespoon milk or water in you choose to bake, as it will provide a wonderful golden crust.

OPTIONAL: For the Caribe Picante, place the chile, vinegar and water in food processor and puree until smooth. Combine the remaining ingredients and allow to rest for 20-30 minutes prior to service.

Enjoy!

Fair Trade Colombian Empanadas Recipe

Golden Berry and Orange Marmalade

GOLDEN BERRY AND ORANGE MARMALADE

Recipe by Peter Tiessen

Either you love or loathe marmalade. This is a simple, and delicious version of an old English pantry staple. The golden berries provide an excellent source of pectin and tartness while the vanilla delivers a smooth finish on the palate.

Yield: 3-8 oz jars

Dried Golden Berries
6.99
Quantity:
Add To Cart

INGREDIENTS

  • 4 oranges
  • 1 package dried Golden Berries
  • 2 Vanilla Beans
  • 2 2/3 cup Cane Sugar
  • 500 mL water
Cane Sugar
from 6.99
Size:
Quantity:
Add To Cart

 

METHOD

Vanilla Beans
24.99
Quantity:
Add To Cart
  1. Sterilize each jar and lid in boiling water for 10 minutes. Remove from water and allow to cool at room temperature.
  2. Bring to a boil the water in a small pot, add the Level Ground Golden Berries and remove from the heat, allowing to steep for 5 minutes. Strain the berries and make sure to reserve the liquid.
  3. Using a vegetable peeler, remove the zest from the oranges and then thinly slice the strips. Cut each orange in half and juice (with a reamer, if possible). Place the golden berries and orange juice in a food processor and puree. Pour this mixture and 250 mL of the reserved water into a large pot. Slice the vanilla beans in half lengthwise and scrape out the seeds, adding to the orange/golden berry puree. (You may add the remaining bean scraps into the mixture for additional flavour, but be sure to remove prior to canning). Bring to a boil and reduce for 10 minutes. Add the sugar and continue to boil until the mixture becomes syrupy, approximately 10-15 minutes.
  4. Please note, that as the marmalade cools it will thicken. If you all of a sudden reduce too much you may add some water to decrease the viscosity.
  5. Pour the warm marmalade into sterilized jars and seal with the lid. Allow to cool at room temperature and as the seal will 'pop' spontaneously.

 

Enjoy!

Golden Berry and Orange Marmalade Recipe
Golden Berry and Orange Marmalade Recipe