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Eat it

Everyone knows jam and mustard and bread are good together (well, maybe not all at the same time), but our jams and mustards let you add a world of flavor to appetizers, salads, entrees and baked goods.

Here's just a few recipe ideas and serving suggestions to get you started on your culinary journey! On the left are recipe and serving suggestions that are great for all our jams and mustards. Below, are recipes for specific ones.


Go to mustard recipes.


Looking for inspiration? Want an easy way to be an instant gourmet? We've got lots of fun recipes and serving suggestions for what to do with our jam and mustard.

You've got condiments. We've got recipes and ideas.




Meyer Lemon Jam with Thyme and Ginger


Meyer Lemon Thyme and Ginger Glazed Black Cod


This would work with any white fish, but we always think the locally caught Black Cod is especially delicious. Thin the jam down with a bit of olive oil and champagne vinegar, just until it gets a nice spoonable consistancy. Mince up some shallots, jalapenos and fresh ginger – optional, but the more ginger the better, in our opinion – and mix those in. Dredge your fish in a bit of seasoned flour – just salt and pepper – and pan fry in brown butter. Or grilled would be equally nice. Serve the sauce alongside the fish. Delicious served over Spanish rice with some sweet potato fries. Excellent with a lemony Sauvignon Blanc or a lucious Albarino.


Strawberry Balsamic Jam with Rosemary and Black Pepper


Steak with Strawberry Balsamic Rosemary Jam Compound Butter

Mix half a stick of butter with 2T of Strawberry Balsamic Rosemary Jam. Referigerate until firm. Serve on top of grilled steak. Classic and delicious. Drink with a local earthy Pinot or a good cheap & fruity Spanish Garnacha.


Steak, Blue Cheese and Strawberry Balsamic Sandwiches


Grill steak (Rib Eye or TriTip would be best here) until medium rare, usually 1-2 minutes on each side depending on thickness. Spread a bit of Strawberry Balsamic & Rosemary Jam on toasted ciabatta. Top with steak and crumble blue cheese on top -- while the steak is still warm, so the cheese gets a little melty. Bliss.


Jammy Garlic Dressing

Yes, this sounds weird but is delicious.Fry thin slices of garlic in oil until brown.  Reserve oil and let cool. Whisk with Strawberry Balsamic Jam and season to taste. Toss mixed greens in your garlicky dressing and scatter garlic chips on top.

Raspberry Vanilla Lavender Jam


Rasperry Jam Duck Breasts

If you are lucky enough to have a whole duck, double this recipe and roast your duck with half the glaze rubbed into the skin, and half reserved to serve alongside.

For the usual two breasts to a pack, put into a pan: 1/4C Plum jam, 3/4C fruity red wine (We're Zinfindel or Granache fan ourselves, but since this is Santa Cruz, a Pinot would also be fantastic) one bay leaf, two minced shallots, and a touch of minced oregano. Reduce until syrupy and delicious – if it needs more acidity, throw in a small splash of sherry vinegar. If it needs less, a pinch of brown sugar. Don’t forget to take the bay leaf out at the end as we often do!

Take your duck breasts and crosshatch the skin, cutting into but not through the fat. Get a pan hot and sear the duck breasts skin side down, allowing the fat to render into the pan. Flip and cook until the duck breasts are medium rare. Slice thinly against the grain after it rests and drizzle Plum sauce over the slices. This would make a wonderful lunch over an apple and herb salad -- or as a main course over Israeli couscous mixed with parsley, cabbage, and dried cherries. Drink the rest of that tasty bottle of wine along with it.


Strawberry Jalapeno jam


Kickin' PB&J

Strawberry Jalapeno jam makes amazing peanut butter sandwiches. We may be a little fancy, but no one’s too fancy for a good old PB&J.

What to do with your jam!


  • Use on a cheese plate with Brie, goat or cream cheese.

  • Put on cheesecake, ice cream, pancakes, waffles. Top with chopped toffee or chocolate bits for real decadence!

  • Mix with Greek yogurt, granola. and peanut butter for breakfast.

  • Glaze a pork roast, baked chicken or fish (wait until meat is almost done, then slather and let melt).

  • Make a salad dressing: 1 part lemon juice or vinegar to 3 parts olive oil; 1-2 TBL jam. Toss with baby lettuce, spinach or arugula, berries or other fruit, and nuts or seeds. Add a little feta, fresh mozzarella or goat cheese if you like.

  • Make a compound butter: Mix half a stick of butter with 2 TBL of jam. Referigerate until firm. Serve on top of grilled steak, fish, chicken or pork.

What to do with your mustard!


  • Serve with grilled sausages.

  • Marinate your meat: 1 c. olive oil, juice of one lemon, a few mashed garlic cloves, handful of minced parsley, and 4 TBL mustard. Reserve 1/2 c. of the marinade. Marinate meat in the rest for 2-3 hours. Grill (or pan-sear) meat. Spoon reserved marinade on top.

  • Make a salad dressing: 1 part lemon juice or vinegar to 3 parts olive oil; 1-2 TBL mustard.

  • Make a pan sauce: pan fry steak, chicken, fish, or pork chop. After they are done, take out of pan and add 1-2 TBL of mustard and stir with the browned bits on the bottom. Add wine, broth or cream and deglaze the pan until slightly thickened. Options: add mushrooms or shallots.

  • Mustardy roasted veggies: Coat veggies with 1/3-1/2 c. olive oil and oven-roast at 375-400 degrees. When starting to brown, add 1 TBL mustard and salt to taste. Mix well with veggies.



Horseradish Mustard with Onion and Garlic

Steak with Mustard Cream Sauce
Pan fry some steaks and set them aside to rest once cooked to your satisfaction. Deglaze pan with 1/4C whiskey, stirring up all the delicious browned bits on the bottom of the pan. Add a cup of heavy cream and let reduce until thickened. If you used whiskey, add a spoonful of Horseradish Mustard with Onion and Garlic.

Garlicky Mustardy Mushrooms
Slice about two pounds of mushrooms – always buy a little more than you need, since they do shrink. Get your pan and oil hot. Put the mushrooms in and let them sizzle for a while -- without moving them around – until they’re good and carmalized on one side. Flip your mushrooms and let that side sizzle too. Throw in a small handful of minced garlic and some salt and pepper. Deglaze with some white wine, maybe a third of a cup. When most of the liquid has reduced, spoon in 2-3T of Horseradish Mustard and some minced parsley if you happen to have it around.
An excellent side dish – served by itself, mixed with risotto or spooned over quinoa. Also wonderful stuffed into meat – mix it with a bit of ricotta and stuff into pork chops, rabbit saddles, or chicken breasts.

Mustard Glazed Grilled Chicken
Marinade: 1C olive oil, juice of one lemon, a few mashed garlic cloves, one teaspoon minced tarragon, as much minced parsley as you desire, and four TBLS Horseradish Mustard with Onion and Garlic. Reserve 1/2C of the marinade. Marinate meat in the rest for 2-3 hours. Grill (or pan-sear, if it’s winter). Spoon reserved marinade on top.
Delicious served alongside a fresh salad of shaved raw fennel and orange slices, drizzled over with olive oil and a bit of white balsamic vinegar.
Marinade would also be excellent used with white fish or shrimp, and is a perfect pair for a good California Chardonnay.

Champagne Herb Mustard

Champagne Herb-glazed Pork Tenderloin
For one loin. Whisk together 1/3C Champagne Herb Mustard with 1/4C olive oil until it forms a paste. Season pork loin on all sides with salt and pepper. Rub mixture into the top of the tenderloin. Roast at 325 degrees for 20-30 minutes, or until the pork is medium.


Your new favorite late night snack
Toast an english muffin with a little mayo. Add a bit of sliced peppered turkey, a slice of Dutch goat gouda, and a strip of Proscuitti di Parma across that, and broil for about five minutes or until the proscuitto gets crunchy. Then, let it cool a bit and spread a teaspoon or so of Champagne Herb mustard across the top.

Spiced Bavarian Mustard

Deviled Potato Salad
Boil fingerling potatoes until fork tender. While they’re cooking, whisk together minced garlic, parsley, olive oil and a few tablespoons of Horseradish Mustard with Onion and Garlic. While the potatoes are still hot, slice them in half and toss them into the oil mixture. Let them marinate at room temperature for half an hour and you have a potato salad that no one will ever turn down at the BBQ.

Braised red or green cabbage
Slice 6 slices of bacon and fry in a medium saucepan until crispy. Add a half thinly sliced red or green cabbage and stir until cabbage is coated in bacon fat. Add 2 TBL Spiced Bavarian Mustard and enough beef broth to just cover cabbage. Bring to a boil and then simmer until cabbage is tender. Season with salt and pepper and add more mustard if desired.

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