Three-Cheese Semolina Bread With Fruit Salsa Swirl

Three-Cheese Semolina Bread With Fruit Salsa Swirl

You can split the dough into half & use one for the fruit salsa swirl & one as a regular loaf.  Of course you can make one larger loaf with the fruit salsa swirl.

2 cups unbleached all-purpose flour
1 cup semolina
2 tsp bread yeast or instant yeast
1 1/4 tsp salt
2 tbsp. extra virgin olive oil
1 to 1 1/8 cups lukewarm water
1 cup freshly grated Parmesan cheese
1 cup diced or grated Provolone cheese
1 cup diced or coarsely crumbled Asiago cheese, mild or sharp
1/2 to 3/4 cup Blues Berry Fruit Salsa

Combine everything but the three cheeses, & beat on medium speed of an electric mixer to make a soft, smooth dough.  It may or may not clear the sides of the bowl; either works.  Switch to the dough hook & knead for about 5 minutes.  Add the three cheeses & mix until well combined.

Put the soft dough in a lightly greased bowl or 8-cup measure, cover, & let rise for about 2 hours, till very puffy.

Lightly grease a 14” to 15” covered stonewarebaker or bread pan or lightly grease a baking sheet, or line with parchment paper.  Sprinkle semolina into the pan, or onto the baking sheet.  Gently deflate the dough.  Roll out the dough out then spread the fruit salsa on the dough.  For one long loaf, roll & shape it into a 13” log & place in the stoneware baker or bread pan.  For two loaves, divide the dough in half & place both halves on the prepared baking sheet.

Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), & let rise for about an hour or until noticeable puffy.  Towards the end of the rising time, preheat over to 425°F.

Take the plastic lid off the bread.  Spray it with water & use a sharp knife to make three diagonal slashes in each loaf.

If using a stoneware pan leave the cover on.  Bake the bread for 30 minutes; remove the cover & bake for an additional 10 minutes, till the bread is golden brown & an instant-read thermometer inserted into the center registers 190°F to 200°F.  If baking smaller loaves check to see if they’re done after 30 minutes.

Remove the bread from the oven, & take it out of the pan.  If you’ve baked in the stoneware pan, loosen the edges & carefully turn the bread out of the pan onto a rack to cool.

Yield 1 large of 2 smaller loaves.


Singin’ The Blues Crab Cakes

Singin’ The Blues Crab Cakes

This recipe does not include our fruit salsa in the crab cakes.  Rather it is a recipe for crab cakes we like to make & then uses our fruit salsa as the ‘dipping sauce’.

The Pacific Northwest is blessed with Dungeness Crab.  This sweet succulent crab makes wonderful crab cakes.  Most restaurants serve crab cakes with a spicy sauce made of wasabi or hot peppers.  We decided to try these crab cakes with our Blues Berry Fruit Salsa one night and it was wonderful.  We now eat them with Blues Berry Fruit Salsa instead of wasabi based sauces or spicy aiolis.

1/2 lb Dungeness Crab (or your favorite crab meat)
2 green onions diced
2 mini bell peppers diced
1/2 cup mayonnaise (We use Kraft Olive Oil mayo with black pepper)
1 egg
olive oil, grapeseed oil or avocado oil
Chehalem Ridge Brands Blues Berry Fruit Salsa

Place the crab meat in a bowl. Add the egg and mayonnaise and mix well. Add the green onions and mini peppers and mix well but try to retain the lumpy texture of the crab meat. Add about 1/4 cup bread crumbs and mix well. Add breadcrumbs until the mixture just begins to stick together when formed into a patty. You don’t want a lot of bread crumbs as the crab cakes tend to be “doughy”. You want the texture of the crab meat and flavor of the crab meat to come through. Place about 2 tbsp of butter and about2 tbsp of olive oil or other quality oil in the pan. Heat the butter and oil until the butter begins to bubble. Shape the crab cake mixture into the size crab cake you desire and put in the pan. Cook until lightly browned on each side. Remove from pan and place on serving dish. Serve with Chehalem Ridge Brands Blues Berry Fruit Salsa instead of a wasabi based sauce.  We sometimes add wasabi to the fruit salsa for more heat.  You can also add the fruit salsa to mayonnaise & finely minced garlic for a spicy ‘aioli’.

Love Brie 3

Love Brie 3

5 tbsp. butter
2 shallots, thinly sliced
1/2 cup onions, chopped
about 1/2 cup Chehalem Ridge Brands fruit salsa
16 large white mushrooms, washed & sliced
1 tsp your favorite herb(s)
1/3 cup Trappist ale (Belgian Trappist ale or Scottish Ale)
1/3 cup toasted walnuts, pecans or pine nuts, coarsely chopped
1 package frozen puff pastry dough, thawed
2 small Brie rounds with white skin, chilled thoroughly
baking parchment
1 egg, beaten lightly

Heat 3 tbsp. butter in a heavy skillet, add shallots & onions & cook, stirring frequently, until translucent.  Remove from pan.

Turn heat to medium-high & add remaining butter.  Saute mushrooms & herbs, stirring constantly until softened.

Add Trappist or Scottish ale & sautéed onions, cooking briskly until the ale has evaporated.  Remove from heat & cool.  Stir in toasted nuts.

Roll one piece of puff pastry into a 12×12 inch square on an unfloured surface by picking the pastry up & turning it after each roll.

Split one Brie round horizontally with a sharp knife, place one-half on puff pastry.

Spoon 1/4 of the mushroom mixture over the Brie, add fruit salsa & cover with the top half.

Spoon another 1/4 of the mushroom mixture & fruit salsa over the top half.  Gently gather the puff pastry up over the top, sealing by pressing & slightly twisting the dough & forming ends into a flower.  Repeat with second Brie round.

Place on a parchment-lined baking sheet & refrigerate at least one hour, or wrap & freeze up to one month.

Before baking, brush the surface with beaten egg.  Bake at 350°F until puffed & golden brown.  You can make a 2nd pre-baked & freeze for later.


Fruit Salsa Chickpea Dip

Fruit Salsa Chickpea Dip

19 oz chickpeas, rinsed & drained
2/3 cup Chehalem Ridge Brands Fruit Salsa
1 garlic clove minced
1/8 tsp sea salt
1/4 tsp coarse black pepper

Process all ingredients in a food processor until smooth.  Serve with crackers, chips or veggies.

Alternatively you can use humus as a base then add the other ingredients to the humus & mix well.  You can even add our fruit salsas to a flavored humus.  We’ve done this with several flavored humus varieties.


Fruit Salsa Vinaigrette

Fruit Salsa Vinaigrette

This is my favorite vinaigrette.  I use it for lots of things & my wife makes croutons with it.  You should make the croutons & try them over a salad with the vinaigrette.  The croutons may not make it to the salad but try to hold off eating them as they come from the oven.


1/2 cup to 1 cup Chehalem Ridge Brands Fruit Salsa
1/4 cup organic agave syrup
1/8 cup lemon juice
1/8 cup lime juice
1 tsp Dijon mustard
1/4 cup flavored or regular Balsamic Vinegar
1/2 cup extra virgin olive oil

You can vary the heat from mild to spicier by the amount of fruit salsa added.  Using a flavored balsamic to match the flavors of the fruit salsas produces slightly more fruit flavor.  You can use a regular balsamic but use a good one.  If you use two flavors to match our fruit salsas with two fruits use half the amount for each of the balsamics (1/8 cup for each).

Place ingredients into a blender & blend until  smooth.  Chill until ready to serve .  Excellent on salads, as a marinade, added to steak sauce, over grilled or sauteed vegetables, & many other uses.


Salsa Meatballs

Salsa Meatballs

2 lbs ground beef
1 egg slightly beaten
1 large onion, chopped
1/2 tsp garlic powder or try 3 cloves garlic, minced
1 tbsp Worcestershire sauce
1 cup Chehalem Ridge Brands fruit salsa

Combine first five ingredients.

Shape into small balls.

Brown meatballs in lightly oiled pan or bake in 350°F oven for 15 minutes.

Place meatballs in crock pot & add fruit salsa.  Cook for 1 to 2 hours before serving.


Garlic Pizza For One

Garlic Pizza for One

Regular Naan bread (try it with the garlic Naan)
~1/4 cup Chehalem Ridge Brands Fruit Salsa
1 tbsp. extra virgin olive oil
1/4 cup grated fontina cheese
1/4 cup grated gruyere cheese
1/4 cup grated asiago cheese
1 tbsp. chopped garlic
1/2 cup chopped fresh basil

Preheat oven to 450°F.  Put a sheet pan or pizza stone in the oven.  Brush the Naan bread with the olive oil & spread with chopped garlic & the fruit salsa.  Top with the cheeses.  Place in the oven & bake for 5 to 7 minutes or until done.  Remove & sprinkle with fresh basil.