Gourmet Goodies from

Publisher's Note:

In the fall of 2003 I attended the annual Junior League "Shopping Spree," an event that brings together a variety of vendors who showcase and sell items from clothing, jewelry, beautiful handmade gifts, and some of the most delicious goodies. Passing by one of the "goodie" booths, I stopped to sample the Hot Raspberry Preserves from the Robert Rothschild Farm. These preserves were spread across a bed of white cream cheese. After I tasted my sample of the preserve-cream cheese mixture, I promptly purchased a jar for the approaching holidays. Needless to say when I made served the Hot Raspberry Preserves over cream cheese, my guests gave it rave reviews. With the annual "Shopping Spree" coming up soon, I contacted the company to ask if the Journal could feature some of their products and share the story of the owners in this month's issue. Special thanks to Robin Coffey, Marketing Manager at the company for allowing us the use of their images, recipes and text.

Look for their products the next time you attend a women's show. In addition, their award-winning products can be found in many stores. To find a store in your area that carries the Robert Rothschild line of products click here for their store locator.

On with their story...

Bob and Sara Rothschild

According to culinary legend, if you dream of raspberries, romance is on its way. Yet when Bob and Sara Rothschild fled city living for a country life, they had no idea these thimble-sized beauties would capture their own hearts and lands. In 1976, Bob and Sara moved their family from the San Francisco Bay area to the 170-acre farm in Urbana, Ohio, to begin a family business. And now their future was found in the challenge of harvesting red heritage raspberries in the heart of the corn belt of Ohio.

During the 1984 harvest at their pick-your-own raspberry business, a walk through the fields by Bob and Sara prompted the idea of creating raspberry preserves from the excess berries. Growing from an afterthought to an enterprise, the Robert Rothschild line of specialty foods has flourished.

Today the award-winning product line includes preserves, mustards, dips, salsas, sauces, dressings, vinegars, oils, and sweet toppings, all of which are produced from their 51,000 square foot facility in Urbana, Ohio.

For additional products and recipes visit www.robertrothschild.com.

Hot Pepper Raspberry Preserves	Jeweled Brie 8 oz. Brie, top layer of rind removed ½ cup Robert Rothschild 1 cup Combination of chopped or sliced toasted nuts, seeds and dried fruits – such as almonds, walnuts, cashews, cranberries, sour cherries, apricots, raisins, sunflower seeds, coconut. Preheat oven to 375 degrees. Place prepared Brie in a buttered shallow glass or ceramic baking dish. Bake until cheese is partially melted, 5-8 minutes. Spread Hot Pepper Raspberry Preserves on top of softened Brie and sprinkle with the topping mixture. Serve warm with crackers, toasted bread, fresh bread, apple or pear slices.
Hot Pepper Peach Preserves	Hot Pepper Peach Cheeseball 2 8 oz. packages of cream cheese, softened 1/3 cup Robert Rothschild Hot Pepper Peach Preserves 1 Tbsp. Chopped onion 1 Tbsp. Chopped jalapeno Shredded Monterey Jack (or favorite shredded cheese) Cream together well and chill for about 1 hour. Form into a ball and roll in Monterey Jack Cheese. Keep chilled until ready to use. Can be made up to 48 hours ahead.
Raspberry Honey Mustard Pretzel Dip	Artichoke Chicken Spread 12 oz. Skinless, boneless chicken breasts, cooked, cubed 1 can 14 oz. Artichokes, drained ½ cup Minced green onion 3 tsp. Minced garlic ½ cup Shredded Parmesan Cheese 1 cup Shredded Monterey Jack cheese 1 tsp. Salt 1 tsp. Pepper 1 cup Sour cream or low-fat sour cream ½ cup Robert Rothschild Raspberry Honey Mustard Pretzel Dip 2 tsp. Fresh chili paste ¼ tsp. Paprika Preheat oven to 350 degrees. Place chicken cubes in work bowl of food processor. Pulse until coarsely ground. Add artichokes pulse until chopped. Scoop into mixing bowl. Add green onion, garlic, Parmesan cheese, Jack cheese, salt and pepper. Mix well. In small bowl, combine sour cream, Raspberry Honey Mustard Pretzel Dip, and chili paste. Mix well. Add to chicken mixture and mix well. Spray a 1 ½ quart baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with paprika. Bake 25 minutes until heated through. Serve with toasted baguette slices.
Onion Blossom Horseradish Dip	Onion Blossom Smashed Potatoes 1 1/2 lbs. Small red potatoes, quartered 1 3/4 tsp. Salt 1/2 tsp. Freshly ground black pepper 1 stick Butter 1 cup Heavy cream, warmed 1/4 cup Robert Rothschild Onion Blossom Horseradish Dip Scrub potatoes but do not peel. If unable to use small red potatoes, use medium size cut in quarters. Put the potatoes in a sauce pan and cover with water. Season with 1 tsp. of the salt and 1/4 tsp. of fresh ground black pepper. Boil until fork tender, about 20 minutes. Do not overcook. Drain and return potatoes to pot. Add butter, cream, 1/4 tsp. salt, 1/4 tsp. black pepper and 1/4 cup Robert Rothschild Onion Blossom Horseradish dip. Using a fork, coarsely mash the potatoes and mix well. Check seasonings and add salt, pepper and Onion Blossom Horseradish Dip to taste. Yields 6 servings.