Product Review: Infused Spreads

I love artisanal, handcrafted products because in addition to knowing exactly where they come from, you can taste the love and passion that goes into the creation of them. Today, I'm reviewing Infused Spreads, a local company specializing in the time-honored art of preserving. Inspired by traditional methods of preserving, Infused Spreads offers an impressive line of handmade fruit butters, jams, jellies, ketchup, infused vinegars and more. 

I discovered Infused Spreads at a local farmer's market. The array of products made my mouth water. It was nearly impossible to choose between the delectable-looking offerings with equally enticing names like White Pumpkin & Rosemary Fruit Butter, Cucumber Ginger Relish, and Pineapple Horseradish Vinegar. After several agonizing moments of contemplation, I purchased the Plum Lavender Jam and Sweet Potato Pie Butter.

Infused Spreads Plum Lavender Jam & Sweet Potato Pie Butter

I couldn't wait to get home to taste my new finds. I made a few quick biscuits (with Bisquick which is amazing in an of itself) and in minutes, I found myself in Heaven--alternating between indulgent bites of biscuit with the jam and the fruit butter.

The Plum Lavender Jam has a rich, bold fruity flavor--the plums fresh, ripe and juicy and the lavender prominent, sweet and herbaceous. The Sweet Potato Pie Butter was superb--tasted just like sweet potato pie--had a great consistency and just the right amount of spices. SUBLIME!!!

Emem of Infused Spreads busy with customers at the market

But, if you know me, you know I don't plan to stop at the conventional use of the jam and butter. IF I can keep these goodies away from a certain family member, who shall remain nameless, I plan to experiment--maybe use the Sweet Potato Pie Butter to make a savory pasta sauce with fresh basil and aromatic spices or use the Plum Lavender Jam to make an Asian-inspired dipping sauce for spring rolls or grilled shrimp. Hmmm, the possibilities are endless!

I didn't think to ask the owner, Emem, if she ships her products but she is very nice and approachable so if you're interested, contact her to find out. I guarantee it will totally be worth the effort. I'm giving Infused Spreads 5 hearts! ♥♥♥♥♥

Citrus Remoulade Sauce

Citrus Remoulade Sauce

Created with love by LBTurner

4 tablespoons mayonnaise

3 tablespoons Heinz chilli sauce

1 tablespoon finely chopped red onion 

1 tablespoon blood orange sections (chopped)

2 teaspoons fresh lime juice

1 teaspoon fresh lemon zest

1 teaspoon minced garlic

1 teaspoon chopped parsley

1 teaspoon yellow mustard

1/2 teaspoon ground chipotle pepper 

Pinch of salt

Add all ingredients to small mixing bowl and mix until well blended.  Store in tightly covered container in refrigerator for up to seven days.

Serving Suggestions:

This sauce is wonderful with seafood (especially sauteed or fried seafood).  Also use as a sandwich spread, condiment for tacos and fajitas or a dip for fresh veggies, french fries or onion rings.  

The Best Thing I've Eaten...This Week

Gnocchi w/Parmesan Tomato Cream Sauce...

Ok, I know I raved about Tea's incredible omelet on Sunday (yes, it was insanely delicious) and I realize that today is only Tuesday but my gnocchi with parmesan tomato cream sauce is the best thing I've eaten this week--so far!  Warm, creamy, serotonin-inducing comfort food. Need I say more?

Gnocchi w/Parmesan Tomato Cream Sauce
created with love by LBTurner

Gnocchi:
1 pound fresh gnocchi
1 quart water
1 teaspoon salt

Parmesan Tomato Cream Sauce:
3/4 c heavy whipping cream
1/2 c grated parmigiano reggiano cheese
1/2 c diced tomatoes
2 tablespoon butter
1 tablespoon minced garlic
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil
1 teaspoon tomato powder
2 tablespoons white wine
1/8 teaspoon grated nutmeg
Salt & pepper to taste

To make the sauce: Melt butter in saucepan over medium heat, add minced garlic and cook garlic until tender and slightly browned.  Add the wine and stir to deglaze pan and simmer for one minute.  Add the heavy whipping cream, cheese, tomatoes, parsley, basil, tomato powder and salt & pepper.  Stir, sprinkle the nutmeg and simmer for 8-10 minutes.

To cook the gnocchi: Add the quart of water and salt to a pan and bring to a full boil.  Add the gnocchi and cook until they start to float on top of the water--usually 3-5 minutes.  Remove with slotted spoon (try to take as little water as possible) and place in the pan with the cream sauce.  Simmer for 5 minutes.  Serve as a side dish or main course.  Finish with a sprinkle of freshly grated nutmeg and garnish with fresh basil.

Notes:

~ Gnocchi is an Italian dumpling usually made from potatoes. You can find fresh gnocchi in most gourmet supermarkets or Italian specialty markets.  If you cannot find fresh gnocchi locally, there are many places on-line to purchase it but beware that some sites will require you to purchase in bulk and some sites require next-day shipping--which can be very expensive--to ensure the product stays fresh.

~ I would suggest using the best and freshest parmigiano reggiano cheese possible as a cheaper version or powdered version may require more cheese and will not have the same flavor intensity.

~ Store leftover pasta/sauce in an airtight container in refrigerator for up to three days.