Empty the Jar, 1

empty the jar

$3.95

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(Some Assembly Required)

cafe recipes from chef hillary

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picture perfect cheese boards this

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seriously. amazing. flavors. (really.)

From Rochester, Minnesota

[issue ]1

Welcome!

... to the first issue of Empty the Jar, with ZZest.

From LeeAnn: Issue One! Empty the Jar is a labor of love, a combined effort from me, LeeAnn Zubay, owner of ZZest Market and Café, and Mary Da Ros, a photographer living and working in Rochester, and beyond.

Over the years I have had many requests for cookbooks and cooking classes and was struggling to figure how to do it.

Turns out...

Mary: In the back of my mind I guess I've been hoping that someday I could photograph the great things happening with the food here at ZZest. Although I’ve mostly been a portrait photographer, there's something about how LeeAnn gives such life and personality to the food she serves, and her intensity and genius for combining food textures and flavors, that made me want to show it in pictures. Like, food portraits. So one afternoon, years after we had met (and after a very zestful lunch with my friends here on the patio — feeling happy and a bit heady from all that deliciousness), I paid my bill and said something to LeeAnn like, "we should do a cookbook... your food, my photos." Right away, it just clicked.

LeeAnn: So ok, I'm ready, well, sort of ready, to take on the task. Luckily for me, Mary is a talented photographer and she will make my ramblings... beautiful! If all goes well, this venture will spill over to cooking videos and a yearend hardcover cookbook. But... before I get ahead of myself, as I have zero self control when it comes to food,.. let’s start with Empty the Jar, Issue 1.

Mary: The concept of "Empty the Jar" came about because LeeAnn wanted some way to show people how to use all of these amazing products she has on the ZZest Market shelves. So that when you buy something here, a jar of jam, or a cheese or whatever, you'll know an infinite number of ways to use it. Have you ever bought a fine jar of something, a chutney or a mustard, used it maybe once to make a sandwich really incredible, but then let the jar sit in the refrigerator for the rest of its life, unused and unloved?

LeeAnn: Yeah, so if you’re going recipe ideas to use up that jar, times we (yes, me included!) get and put them back in the fridge.

to part with $8.95 for a jar of say... Fig Pine Nut Jam, I want you to have lots of not just serve it like we did here in the store as a sample. Like Mary said, too many super excited over one too many products, buy them all, open them all, use a tablespoon Forever.

Mary: In photographing all of this wonderful food, my goal was to try and somehow capture the spirit of this place and the amazing things happening here with flavors. At ZZest. In our little town. In Rochester, Minnesota! (I can’t take all the photo credit though, the crazy zany staff photos were taken by the fabulous Olive Juice Studios.)

LeeAnn: Mary’s photographs really struck a cord with me. I had looked at her work a few years ago and found her pictures that of a storyteller. Food is a hard thing to photograph but I love how in her photos, for instance the cover shot, I find myself thinking, perhaps an uninspired author left her laptop to take a break and smeared that last bit of jam on a slice of toast during a midnight refrigerator raid. And then the jar was set in the sink to be dealt with in the morning, as her chapter 3 finally came to light. There are so many possibilities, in fact, an infinite number. The photograph needed to help tell that story, not just my words.

So like this introduction, to make this issue happen, Mary and I bantered back and forth sometimes in person other times iPad to iPad. We followed along with each other just as I suspected we would. Because in the end we are quite similar.

I’m hoping as the interest in Empty the Jar grows, so does our partnership and friendship.

Mary: One other thing. LeeAnn wanted this first publication to be something less precious than a cookbook and something that could be updated with the seasons and what was being served in the café. And no, she didn't want to do just a digital version (which would have been so much easier!). In deciding upon the format for this first publication there was really only one thing that LeeAnn was adamant about; she wanted something that you could hold in your hand and bring along into ZZest to help you with your shopping. So here you have it. In your hand.

LeeAnn: So, tuck it in your purse or back pocket, write notes in it and... use the beautiful photos as your recipes and come up with your own ways to empty the jar!

Food writing and recipes by LeeAnn Zubay Design, editing and photography by Mary Da Ros

contents Cheese

Cheese Boards

Cheese Bites

Charcuterie

Charcuterie Boards

Charcuterie Bites

From Chef Hillary

Empty the Jar

A Gift to You

Products from this Issue

For us, it all began with a lot of zzest and a little cheese ... so that's exactly where we will begin here ....

PRESSED CHEESE

Pressed cheeses are firmer, with harder rinds. Most hard and semi-hard cheeses fall into this category. These are easy going, everyone’s gonna like it cheeses.

Cheddars, Gouda, and Gruyère are easy to find and nice cheeses to add to a board. ParmigianoReggiano isn’t just for grating on your spaghetti; an imported aged Parm is fantastic to nibble on, especially with a drizzle of balsamic. Super-aged butterscotchy Goudas are also winners on any board. Don’t over look the lovely aged sheep and goat cheeses in this category too. Abbey de Belloc is a nutty, slightly sweet sheep’s milk cheese and a personal favorite. Midnight Moon and Caprinelle Tomme de Chèvre are aged goat's milk cheeses that are buttery with a slight salted caramel finish.

BLUE CHEESE Most people think blue cheeses are funky and intense. Just because the paste is full of mold? That mold is the good stuff, Penicillium roqueforti and penicillium glaucum. French Roquefort, Spanish Cabrales and Iowa’s famous Maytag Blue are classic big blues and have that tangy attractiveness.

Other blue cheeses are calm and creamy, sometimes with a slightly salty finish. Gorgonzola and Stilton are approachable like that. Don’t miss out on some American blues that are drier and complex. Bayley Hazen Blue from Vermont, or Asher Blue from Georgia are both delicious and just as deserving to have that coveted spot on a cheese board.

fresh cheese Fresh cheeses are soft, mild-tasting and creamy, and do not have a rind. Mozzarella, ricotta or fresh chèvre are in this group. These cheeses are great for cooking and in salads. Don’t forget breakfast, Italian mascarpone and fruit preserves are delish on homemade grainy toast.

BLOOMY CHEESE

Bloomy cheeses are rich, creamy Brie style cheeses. These are a must on a cheese board. Luscious, creamy, sweet, sometimes salty.

Many times with nice mushroom undertones. A new cheese from Mankato MN, Bent River Camembert, is a shop favorite. It has rich, clean and buttery flavors with hints of late summer grass and mushrooms. We also love French St. Marcellin, Coach Farms Triple Cream Goat's Cheese, and from Upstate New York, Nancy’s Camembert, that has both sheep and cow's milk.

Our best selling cheese is Délice de Bourgogne. Made in the Burgundy region of France, it is a decadent triple crème cheese made from pasteurized cow's milk enriched with cream. Lush and buttery, this cheese makes a great addition to cheese plates, and pairs beautifully with champagne or sparkling white wines.

Washed rind cheese Washed rind cheeses are the stinky ones. They are washed in a brine, beer or wine to encourage the development of helpful bacteria that add tons of complex flavor. Don’t let these cheeses scare you.

Their bark is worse than their bite. Red Hawk from Cowgirl Creamy in California has a huge pungent odor somewhat like hay and barn (and I mean this in a loving way) but the flavor is complex, savory, almost beefy with a long creamy finish.

Taleggio is a washed rind cheese from Italy which is often used in polenta as it melts beautifully.

When it comes to appetizers, especially when entertaining, what is more perfect than the cheese board. It involves no cooking, there's just some assembly required! However, in order to put together a harmonious and delicious cheese board, there are some things to consider.

Serve approximately 1 ounce of cheese per person, but keep in mind the visual look of each piece. Sometimes a ¼ lb. of cheese can look like a perfect bite to Uncle Buck, when he is first in line at your stunning party table. Adding accompaniments to the cheese board makes the experience so much more fun.

Nuts, olives, bread or crackers all add texture. Fresh fruit or even dried fruit can act as palate cleaners between cheeses. Adding a fruit preserve, honey, paste or balsamic vinegar enhances the cheese. Plus it’s super fun to try the cheeses alone, again with a bit of jam, next time with some honey... the cheese board just may be the life of the party!

Depending on the number of people you are serving, choose 3-5 cheeses for your boards. Remember our 5 styles of cheeses? You could choose one of each of those. Another option is 1 cow’s milk, 1 sheep milk, 1 goats milk cheese.

Or experiment with all goat cheeses, or cheeses from different parts of the world. I love boards that focus on all American artisan cheese.

cheese boards

A cute story... I was doing a cheese tasting at 300 First in the Fireside Room. I had several cheese beautifully plated up and lined up next to the fountain. Wines were on the table and everything was set and ready to go. One of the waitstaff came running over to me, all worried. She went on to tell me how perfect everything looked but she said there is something really wrong. It smelled horrible over by the fountain. Maybe there was an issue with it? Mold? It could ruin everything. I got a laugh because I had Red Hawk cheese from Cowgirl Creamery out for the evening. Yep, a stinky one. Now she was going to taste it.... It took some coaxing and hand holding but in the end she found out like we all do, it doesn't taste anything like it smells!

Picture Perfect Cheese Board Mimolette (cow's milk, France) Valencay (goat's milk, France) Marble (sheep's milk, Vermont, USA) Gorgonzola (cow's milk, Italy) Délice de Bourgogne (cow's milk, France) Somerskogen Maple Syrup Pears and Quinces Compote Dried Blenheim Apricots Fresh grapes Fresh or dried figs Marcona almonds French bread Dried fruit and nut crostini

A Legend... The story behind the origins of Roquefort blue cheese has been romanticized in a very old legend of the land. The legend begins with a young shepherd who was minding his flock of sheep in the hills of Roquefort when he suddenly sighted a beautiful maiden in the distance (there’s always a maiden somewhere!). Determined to find her, the shepherd left his dog to guard the sheep and hastily placed his lunch – bread and ewe’s milk curds – in the nearby caves to keep cool. The shepherd was away for days, looking for his maiden.

Unfortunately, he never found her. Dejected, the shepherd returned to his sheep, tired and hungry. When he took his lunch out of the caves, he found that the bread and milk curds were moldy. His hesitation was brief due to his mounting hunger. With some trepidation, the shepherd took a bite and was pleasantly surprised to find that his moldy lunch tasted quite delicious! Thus, the Roquefort was born. (Story compliments of www.thewisegeek.com)

More cheese boards

Classics Just Like that Little Black Dress

More Cow Bell Please

Humboldt Fog (goat's milk, California, USA) Gruyere Surchioux (cow's milk, Wisconsin, USA) Point Reyes Blue Cheese (cow's milk, Washington, USA) Pure maple syrup (we like local Somerskogen Sugar Bush) French bread Dried cherries Fresh apple slices

Bent River Camembert (Minnesota, USA) Thomasville Tomme (Georgia, USA) San Joaquin Gold (California, USA) Fig jam Almond Biscuits Dried Raisins (Mojave Desert) Marcona almonds Fresh red grapes

Having more guests? Add: Piedmont (sheep's milk, Vermont, USA) Green Hill (cow's milk, Georgia, USA) Spiced Cherry Spread (Gracious Gourmet, a store fave) And more bread!

Having more guests? Add: Pierce Point (California, USA) St George (California, USA) Pineapple Confit with Penja Pepper

A Board with a Bite

French Connections

Chimay (cow's milk, Netherlands) Red Dragon (cow's milk, United Kingdom) Marco Polo (cow's milk, California, USA) Garlic olive oil Pickled Crispy Green Beans (Also awesome in a Bloody Mary) Rosemary Parmesan Crackers

DÊlice de Bourgogne (cow's milk) Fourme D’Ambert (cow's milk) Mimolette (cow's milk) French Blackberry Jam Candied walnuts Williams Pear Confit with White Wine French bread

Having more guests? Add: Red Hawk (cow's milk California, USA) Moody Blues (cow's milk, Wisconsin, USA) Sweet Bacon Spread Roasted Red Pepper Chutney Pistachios Rye crackers (at ZZest we have two!

Potters from Milwaukee WI or Castleton Rye)

Having more guests? Add: Camembert (cow's milk) Caprinelle (goat's milk) Fresh apples slices Rosemary crackers Dried figs

let these be a springbo

Global Cheese Trotting

The Black Sheep of the Family

Brie de Meaux (cow's milk, France) Cana de Cabra (goat's milk, Spain) Robiola (mixed milk, Italy) Hooks 7 Year Cheddar (cow's milk, Wisconsin, USA) Roman Hazelnuts Michigan Dried Blueberries Damson Plum Paste (We love June Taylor's) Granola Twist Bread

Ewephoria (Netherlands) CaĂąa de Oveja (Spain) Little Boy Blue (Wisconsin, USA) Rosemary jelly French olive oil Dried cranberries Roman hazelnuts Fresh red grapes

Having more guests? Add: Beemster (cow's milk, Netherlands) Stilton (cow's milk, United Kingdom) Fresh pear slices Wheat crackers (Nita Crisp - I can eat these all day long)

Having more guests? Add: Pitit Basque (France) Ossau Iraty (France) Dried figs Sel Gris Flat Bread

Goats That Will Make You Faint Purple Haze (California, USA) Old Kentucky Tomme (Indiana, USA) Tupelo honey Water cracker Dried Blenheim apricots Pistachios Fresh green grapes Having more guests? Add: Midnight Moon (California, USA) Holly Springs (Georgia, USA) Pear Ginger Spread Sesame Loaf

And by the way . . Cheese isn’t just for appetizers any more! Try A dessert cheese board. Gorgonzola Dolce and goat cheese is perfect with fresh sliced pears, honey, fruit and nut bread, and a late harvest dessert wine..

oard to your imagination

Cheese bites with ZZest

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Use a cracker, fruit & nut crostini, or slice of French bread, and top with the following and always garnish your platter, your guests will be truly impressed. All ingredients available at ZZest.

1. CaĂąa de Cabra Goat Cheese Salami slice Basil olive oil Fresh basil Black Lava Salt sprinkle

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2. Gorgonzola Dolce Fresh grape slice Chopped hazlenut Lemon oil drizzle Fresh parsley

3. DĂŠlice de Bourgogne Lavender jelly Dried lavender Fresh tarragon

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4. Aged Cheddar Bacon jam mixed with Maple syrup Apple slice Fresh chive

5. Manchego cheese Pears and Quinces Compote Chopped Marcona almonds Fresh chive

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6. Calabro Whole Milk Ricotta Caperberry Olive slice Lemon zest Lemon oil Fresh thyme

Think about layers of flavors and textures.

This is all one bite . . make it fantastic!

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7. Aged goat cheese Apple slices Dried blueberry Pistachio Honey

8. Mascarpone cheese Pomodoraccio tomato Basil oil Salt and pepper Fresh basil

9. Goat cheese Lemon Black Pepper Spread Fresh fig Chives

A spreadable base is the easiest to work with. Try ricotta, fresh chevre, mascarpone or an herbed cheese spread.

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10. Mascarpone cheese Pumpkin Butter Sea salt

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11. Goat cheese Black Olive Tapenade Preserved Orange Olive oil drizzle Fresh thyme

12. Délice de Bourgogne Spiced Cherry Spread Fresh thyme

13. Quark Carmelized onions, golden raisins and fennel Wild garlic salt Fresh chive

More bites ... we really could do this all day ....

Crème Fraiche, artichoke & garlic cream, roasted red pepper, fleur de sel & parsley // Marco Polo Chese, Meyer Lemon Picholine Olive & champagne vinegar tapenade, lemon slice, fresh thyme // English clotted cream, wild blueberry conserve, fresh thyme, citrus salt, dried blueberries // French unsalted butter, radish slices, fleur de sel, fresh parsley // Quark, tomato jam, mushroom salt, fresh parsley. (LeeAnn's not run out of ideas, I've just run out of room. — Editor)

Some charcuterie options we carry at ZZest

charcuterie

Charcuterie is a fancy sounding word for prepared meat products such as pâtÊ, rillette, and salami, sausages and hams.

Prosciutto di Parma by Pio Tosini

This sweet ham is from Langhirano, Italy, in the hills south of Parma that are caressed by the sea breezes of the Mediterranean. Don't you already want to taste it? For what it's worth, the taste is incomparable, the aroma unforgettable!

Of course ZZest carries the very best made by the family company of Pio Tosini.

Founded by Ferrante Tosini who named the company after his son Pio. The amazing hams start from first-choice meats from select breeds raised according to the highest nutritional standards. Salt and time are the only ingredients added. In the traditional process, hams are cured for 400 days. These hams cure over 500 days, which gives the salt time to penetrate and assures sweet taste and creamy texture.

Bresaola

For something leaner and a break from pork, try bresaola, a cured and aged beef originating from northern Italy’s Lombardy region. Humanely raised top-round beef is rubbed with salt and spices. Next, it's air-dried for two or three months until it has a bright red finish. The flavor is delicate with a hint of clove, cinnamon and nutmeg. Of course we can't stop with just one Bresaola. We also carry Mocetta. This smaller version is made here in the US by Creminelli Fine Meats. Try either with truffle honey or next time you're having Raclette add it to the party!

Les Trois Petits Cochons Pates and Mousses

In 1975 a small charcuterie in the heart of New York opened. Their pâtés and other charcuterie products are all-natural, crafted with high-quality ingredients and made in small, handmade batches. This is what makes them award winners. The peppered pâté which is a ZZest fave, is a delicately ground pork pâté sprinkled with crunchy black peppercorns. Their truffle mousse will often times be found in the case as well as specials like rosemary pheasant over the holidays.

From La Quarcia Iowa White Lardo Spread

Rich, creamy, herbal, with sea salt, clove, nutmeg, white and black pepper, rosemary, bay leaf and coriander. This is basically prosciutto fat. Don't let this scare you! Believe it or not it has 40% of the saturated fat of butter and three times the protein! And... a little goes a loooong way. Lardo is charcuterie’s answer to butter — a delicious flavorful topping for warm focaccia, crostini, or toasted baguette.

Jamón Ibėrico

Incredibly expensive, incredibly delicious. Don’t be nervous — you’ll only need a couple of pieces. From the Dehesas, an indigenous forest of southwestern Spain, the Ibérico pig, a descendent of the wild boar, they still wander free. Popularly known as the, Pata Negra, or Black Hoof, The Ibérico only consumes a diet of acorns and other naturally growing plants of the Dehesa. The taste and quality is unsurpassed. Rich and nutty and melts in your mouth. A must-try once in your lifetime, at least once, maybe twice....A couple of pieces is seven bucks,.. just give up that latte for the next two days!

A charcuterie board is great for parties, like a cheese board (and a perfect partner for), it just requires some assembly and matching of flavors.

A good charcuterie board is flexible; it’s nice to have a mix of air-meats and pates. As with a cheese board it could have only meats from one country or region. At ZZest we love boards with four different styles of meat: a ham, a sausage, a pâté and a final, quirky option like a lardo. That way you can get a bit of everything without it being overwhelming and rich. Add a crusty bread, cornichons or olives. Mustards, chutneys and moustarda’s are a nice addition.

Favorite charcuterie boards from ZZest Spanglish

Serrano Jamón (My favorite meat in the case.)

Chorizo Lardo Spicy Apple Jam Piquillo Peppers Fig bread More guests? Add: Speck Marcona Amonds Arbequina Olives Rosemary Olive Oil Crisps

boards

Top of the Line

Iberico Bellota Black Truffle Salami Foie Gras Mousse Truffle Almonds Champagne grapes French bread Balsamic Jelly More guests? Add: Mocetta (brasaola piccolo) Pear moustarda Dried mission figs (or better yet, fresh) Olives

Across the Board

Parmocatto Ham from Italy Molisana Salame Truffled Pate Fig Balsamic Spread French Nicoise Olives French bread More guests? Add: Toscano Salame Green peppercorn mustard Fresh grapes Pistachios

All Boards Lead to Rome Salami Bresaola Prosciutto Pears and Quinces Compote Pistachios Balsamic mustard Assorted olives French bread More guests? Add: Mortadella Olive oil Parmadoraccio tomatoes Pane Carusau

zzesty bites

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Think about using up your last bits of meats and pâtės. A tiny bit can go a long way. Finish things opened up in the fridge, before you buy something new.

1. Prosciutto Parmesan cheese Balsamic vinegar Fresh pear Fresh thyme

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2. Serrano Jamón Preserved Orange Piquello pepper Almond Fresh rosemary

3. Prosciutto Gorgonzola Dolce Balsamic Jelly Sea salt

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4. Pâté (Jess loves Alexian Pheasant & Rosemary) Ricotta cheese (or other soft cheese) Olive Fresh rosemary 5. Braesola Gorgonzola Dolce Fresh fig Truffle honey

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6. Prosciutto Fresh fig Pecorino Honey

Don’t forget oils and vinegars. Just a tiny drizzle layers more flavor into your charcuterie bite.

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7. Spicy Coppa Roasted red peppers Mojave Desert Raisins Marcona Almond Basil oil

8. Walnut Mustard Mortadella Cornichons Pickled onion

9. Salami Pear Apple Ginger Spread Apple slice Pistachios

Cultured butter is a beautiful background for prosciutto. If you use unsalted, top your bite with a crunchy flake of sea salt.

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10. Serrano Jamón Goat Cheese Pears and Quinces Compote Rosemary olive oil Fresh rosemary

11. Sopresatta Salami Cheddar Aioli Cornichons Dried cherries

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12. Ricotta cheese Peppered pâté Olive Fresh rosemary

Try your hand at making your own bites. Once you get the hang of it, the list becomes infinite. Here's a start....

Duck rillette, fennel syrup, apple slice, fresh thyme // French unsalted butter, truffle mousse, watercress, fleur de sel // Herbed parmocatto ham, sweet onion jam, parmesan curl // Lardo, fresh apple slice, chesnut honey, walnut // Speck, pecorino, dijon mustard, pure maple syrup // Sweet Coppa, ricotta, Mama Lil's Peppers, parsley // Mortadella, Spicy Apple Jam, pistachio // Braesola, goat cheese, lemon garlic, marinated chickpeas, thyme // Salami, marscarpone, Tomato Jam, basil.

My bologna has a first name, it's Mortadella!

Originally from the city of bologna in northern Italy. Mortadella is 100% pure pork, ham, shoulder and bacon. Now add tiny pieces of fat for a burst of flavor and green pistachios for crunch you get something to sing about. This bologna has a pedigree an age old traditional recipe baked in brick ovens. And yes, we slice it so you can bite in a baloney face.

To You : From: Chef Hillary :

Seared Scallop with Maple Glaze and Pears and Quinces Compote, Topped with Micro Greens* At ZZest the starters are not just about cheese although we have plenty of amazing ones to choose from. Sometimes we will highlight a single gorgeous scallop with something from our shelves. Here Chef Hillary sears a scallop and keeps it simple with our Empty the Jar ingredient.

Feel free to serve this as an entrée with 2-3 scallops per person, add some Israeli couscous and roasted butternut squash.

Finish with a little extra syrup.

Scallop 1 tablespoon Pears and Quinces Compote 3 pear slices we used Bartlett 1 tablespoon pure maple syrup Micro greens Sea salt and fresh ground pepper Salt and pepper scallop. Heat a sauté pan over high to get it very hot, add olive oil. Adjust heat to medium high. Place scallop in pan and sauté for 3-4 minutes.

Turn scallop, add maple syrup and turn off heat.

Place pears on the plate. Top with scallop and drizzle with accumulated juices from pan. Garnish with micro greens and season to taste.

* What the heck are micro greens and where do I find them? They're tiny edible greens from the seeds of vegetables. They're surprisingly intense and look fantastic on a plate. We have micro greens here 99% of the time so we can nab some from the kitchen if you need them. They're also available at Trader Joe's down the street!

A shout out to my friends who always order the ZZest Roasted Vegetable Salad at lunch (you know who you are) — I tried to get LeeAnn to include that recipe in this issue, but she said "Oh, that dish is waaay too easy." Well that may be so, but still... I promise, next issue . — Editor

Red Wine Poached Pears, with Pears and Quinces Compote and Mascarpone Cheese Quenelle* A gorgeous presentation. Much easier than it looks. Chef Hillary uses a vegetable peeler, going around once quickly, then a second time to sculpt the pear a bit. Don’t worry the glaze hides any imperfections!

Serves 4 4 firm but ripe pears, we used Bartlett 1 cup red wine 3 tablespoons of Pears and Quinces Compote 3 tablespoons pure maple syrup 1 tablespoon kosher or finishing salt 2 cinnamon sticks 2 teaspoons peppercorns 2 cups water Mascarpone cheese Fresh rosemary Fresh grapes ¼ cup Pears and Quinces Compote In a large nonreactive saucepan, combine the wine Pears and Quinces Compote, maple syrup, 1 tablespoon salt, cinnamon sticks, peppercorns and bring to a boil.

Peel the pears; if they don’t stand upright, trim the bottoms slightly. Reduce heat. Stand the pears in the saucepan and add the 2 cups of water or enough water to cover them. Place a heat proof plate on top of the pears to help keep them submerged in the liquid. Bring to a simmer over moderately high heat and cook until the pears are tender when pierced with a knife, about 20 minutes.

Using a slotted spoon, transfer the pears to a plate. Return sauce pan with poaching liquid into a clean nonreactive saucepan and boil over high heat until syrupy, about 35 minutes. Spoon the syrup over the pears.

Serve pears with mascarpone and Pears and Quinces Compote. Garnish with fresh grapes and rosemary.

* Quenelle is just a cool way to scoop ice cream or in our recipe mascarpone cheese. Of course it will taste the same if you dollop it or even use an ice cream scoop. But search YouTube for a quick pictorial, it’s a fun little trick to know how to do.

Asparagus and Pomodoraccio* Tomatoes, Goat Cheese, Bacon Jam and Pears and Quinces Compote Go ahead and be a master chef or look like one with individual appetizers you can whip together in no time. Again... change up the cheese if goat cheese isn’t your thing, but the bacon jam and pear quince together.... Don’t miss out!

Serves 1

6-7 pieces of asparagus (trimmed about 2 inches from the bottom of each basically where it snaps off easily) About 1 tablespoon olive oil 1 pomodoraccio tomato half 1 oz. soft goat cheese (We love Stickney Hill From Minnesota) 1 slice of French baguette sliced on the diagonal, toasted slightly About 1 tablespoon Pears and Quinces Compote About 1 tablespoon skillet bacon spread Sea salt and freshly ground pepper Heat a small sauté pan and add olive oil, quickly sauté asparagus in pan for about 3-4 minutes.

Season with salt and pepper.

Spoon about 1 tablespoon of Skillet Bacon Spread on the plate. Top baguette slice, goat cheese and tomato. Balance the baguette slice on the asparagus and the bacon spread. Spoon Pears and Quinces Compote on the plate. Season with salt and pepper.

* Pomodoraccio is a semi sun-dried super delicious tomato jarred in garlic herbs and olive oil. Reserve the oil after the tomatoes are gone and use for salads and finishing a roasted piece of fish, chicken or meat or omelette or ....

(I see a future "Empty the Jar" developing ....)

empty Prosciutto Wrapped Blue Cheese Stuffed Figs with Pears and Quinces Compote and Fresh Oregano

Serves 8 8 dried black mission figs (or try dates) 2 oz. of blue cheese cut in 8 equal pieces (We like Big Woods Blue from MN or Ader Kase from WI) 4 slices prosciutto cut in half (if the slices are large, 2 will work) About 1 tablespoons olive oil 3 tablespoons Pears and Quinces Compote Fresh oregano

Cut each fig half way through the center like a clam shell. Fill with blue cheese, enough so you can still close. Wrap ½ slice of prosciutto around fig. Heat one teaspoon oil, in pan on medium heat. Add the figs and cook only long enough to crisp up the sides, turning often, about 1-2 minutes. Top each fig with a fresh oregano leaf and serve with Pears and Quinces Compote.

the jar Arugula and Roasted Pear Salad with Quince Pear Vinaigrette Classic pears and blue cheese flavors in a salad using about ¼ of your jar of Pears and Quinces Compote. Remember use our recipes as guidelines, and taste along the way, make adjustments according to your taste.

Serves about 4 Salad: 4 cups arugula 6 oz. blue cheese (cut into 4 pieces) we love Gorgonzola or Fourme d’ Ambert but use your favorite blue. Hate blue and love goat cheese?

Switch it up!

2 pears, roasted and sliced (see preparation) 1-2 tablespoons olive oil Sea salt and freshly ground pepper Sprinkle of sugar 2 tablespoons balsamic glaze to finish, dark balsamic is great but try a fig or cherry balsamic glaze Vinaigrette: ¼ Cup Pears and Quinces Compote ½ extra virgin olive oil 1 teaspoon sea salt Freshly ground pepper to taste Add compote and salt together in bowl and slowly whisk in olive oil.

Roast pears: Put oven rack in middle position and preheat oven to 425°F. Slice pears and toss with olive oil and spread in 1 layer in a 1712inch shallow baking pan, then season with salt, pepper and sugar. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.

Toss arugula with a about 3-4 tablespoons of vinaigrette. Add pears toss gently adding more vinaigrette, to taste. Top with wedge of cheese and drizzle a bit more vinaigrette over cheese.

Go ahead and roast the pears up to 4 hours in advance.

Crostini with Fresh Ricotta, Speck, Pears and Quinces Compote and Fried Sage Leaves You could do without frying the sage and just mince it for a garnish, but it really only takes 10 seconds and adds extra texture and pizzazz to an already fab dish!

Serves 6 6 slices of French bread sliced on the diagonal About 2 tablespoons of good quality olive oil 6 slices of speck About 1/3 cup of fresh ricotta cheese About 4 tablespoons of Pears and Quinces Compote Fried sage leaves Black Lava salt to finish or any coarse sea salt Heat ¼ cup oil in sauce pan on medium high heat, for 4 minutes. Add fresh sage leaves and fry for 10 seconds. Place on paper towels to drain. Sprinkle with sea salt.

Brush French bread slices with olive oil and toast under broiler until golden brown turning once. Wrap each slice of bread with speck or prosciutto. Top with a dollop of ricotta and Pears and Quinces Compote.

Garnish with sage and black salt.

Ok . . so you still have some Pears and quinces compote left? turn the page and let's empty the jar!

empty the jar The ideas to empty this jar are infinite ... here's a few to start and maybe you'll find yourself dreaming up even more.

Thin with a bit of white wine, use for glaze on grilled chicken Mix with mayo and build a sandwich with turkey and manchego Fold into whipping cream and serve with cakes or brownies Serve with roasted sweet potatoes, carrots or parsnips Mix with vanilla yogurt for a quick fresh fruit dip Serve as a condiment with roasted pork tenderloin Mix with butter for a delicious sweet spread Use as a base on homemade mozzarella pizza Spread on whole grain toast with butter Top French toast, pancakes or waffles Add to muffin or quick bread batters Top a rice pudding, vanilla pudding Stir into your morning hot oatmeal Grilled cheese sandwich spread Add to your apple pie recipe Stir into rice or couscous Spread onto sugar cookies Add to chocolate fondue Muddle into a cocktail Blend into a smoothie Top your ice cream Top a cheesecake Finish it off with your finger...

Follow me on twitter to get more random tasty bites in 140 characters or less‌ And then tweet me your own! @ZZEST (#emptythejar)

. . . . . . continued I am a pretty good, maybe I can go as far as saying, an above average cook. But anyone can cook. Seriously, It's just how you go about it and what you choose to combine. And maybe the most important thing is being relaxed about it. Most nights if I’m not once again spoiling myself on a perfectly prepared dish here at ZZest Café, I'm taking something off the shelves to dress up a quick dinner at home. (Perks of the business plus as with any new business I’m not exactly dragging my bags of gold to the bank ... we work for food.) It used to be when I was cooking, I started with a few recipes that were similar, then intertwined them. A lot of that used to be necessary because I couldn’t find some of the ingredients. But now, Rochester has ZZest, so finding the hard to find, is not a problem!

Surprisingly those hard to find products are really amazing when used simply. They also can be very interchangeable. It’s been many years since I have purchased a store bought vinaigrette. In fact many times a gorgeous flavored olive oil is great all alone just drizzled at the last minute on mixed greens, I love grapefruit, lemon or blood orange and they all are super delicious drizzled over sliced avocados and freshly ground pepper and a sprinkle of sea salt If you run out of Pears and Quinces compote before you get to do all the recipes in this issue, Don’t worry try fig or apple just about any jam, chutney or spread can be substituted.

Pssssssst.. We see a cheese board in your future.

✁ need a little more board education?

Have dinner at ZZest any Tuesday, Wednesday, or Thursday in January, and enjoy a cheese board on us! Really!

Products Featured in this Issue* Pears and Quinces with Balsamic Vinegar Compote, Mussini, Italy Preserved Oranges, Bella Cucina Artful Food, Georgia, USA Damson Plum Paste, June Taylor Jams, California, USA Bacon Spread Cured, Skillet, Washington, USA Basil Dijon Mustard, Edmond Fallot, Beaune, France Balsamic Mustard, Bella Cucina Artful Food, Georgia, USA Rosemary Jelly, Rosebud Farms, North Yorkshire, UK Coco Passion Jam, L’Epicurien, Le Bosc, France Blood Orange Tapenade, O Olive Oil, California, USA Manzanilla Olives, L’Estornell, Catalonia, Spain Fennel Syrup, June Taylor Jams, California, USA Green Peppercorn Dijon Mustard, Edmond Fallot, Beaune, France Pineapple with Penja Pepper Confit, L’Epicurien, Le Bosc, France Garlic Infused Extra Virgin Olive Oil, Lucerno, California, USA Fennel Syrup, June Taylor Jams, California, USA Tupelo Honey, Savannah Bee Company, Georgia, USA Black Lava Salt, Falksalt, Halmstad, Sweden Arbequina Olives, L’Estornell, Catalonia, Spain Infused Basil Olive Oil, Olave, Chile Pickled Green Beans, Tillen Farms, Washington, USA Pomodoraccio Semi-Sun Dried Tomatoes, in Oil, Medina, Terra Maris, Italy Ginger Pear Jam, Appledore Cove, Maine, USA Nicoise Olives in Oil, Huilerie D’Opio, Moulin de la Brague, France Blackberry Jam, Les confitures a l'Ancienne, France Spicy Apple Garlic Jam, Earth and Vine, California, USA Spiced Sour Cherry Spread, The Gracious Gourmet, Conneticut, USA Fig Pine Nut Jam, Emily G’s Jam of Love, Georgia, USA Pure Maple Syrup, Somerskogen Sugarbush, Minnesota, USA Caper Berries, L’Estornell, Catalonia, Spain White Truffle Honey, Goccia Umbra, Umbria, Italy Olive Oil Crisp, Maitz, Spain Cornichons, Maille, France Olive Oil Pressed with Rosemary, Mallafré, Catalonia, Spain Wildflower Honey, Johnston Honey, Minnesota, USA Almond Biscuits, Daelia's Biscuits for Cheese, Ohio, USA

ZZest Market & Cafe 1190 16th St SW #600 Rochester, MN 55902 507-424-0080 Open Tuesday-Saturday Market: 10am - 9pm Lunch: 11am-3pm Dinner: 5pm-9pm, Friday and Saturday 'til 10 www.zzestmarket.com Facebook: zzestmarketcafe Blog: www.withzzest.com Twitter: @zzest (Look for #emptythejar on twitter!)

Photographs by Mary Da Ros www.marydaros.com Staff photographs by Olive Juice Studios www.olivejuicestudios.com

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Shopping at ZZest is like going on a little treasure hunt.

There are just so many possibilities and wonderful flavor combinations that are either being featured or are tucked away in a little corner. We could never begin to cover them all in Empty the Jar, but we'll have fun trying. — Editor