Wooster Sauce Citrus-Poached Halibut with Herb Quinoa and Pickled Fennel A light, elegant main course that showcases the tangy-sweet depth of Wooster Sauce in a gentle citrus poach. Flaky halibut cooks in a fragrant broth glazed with the sauce, then rests on vibrant herb quinoa and quick-pickled fennel for crunch and brightness. Ingredients 1 cup […]
Author Archives: Julie Deck
Triple Berry Moogarita Crostini with Whipped Ricotta, Charred Corn and Lime-Mint Drizzle A bright, no-fuss appetizer that layers creamy whipped ricotta, smoky charred corn, and a spoonful of Triple Berry Moogarita Jam for a lively sweet-tart-spicy finish. Great for a summer gathering or a colorful starter—easy to assemble, elegant to serve. Ingredients 1 baguette, sliced […]
Peachy Mango Madness Chilled Seafood Ceviche Lettuce Cups Bright, tangy, and lightly sweet, these chilled ceviche lettuce cups use Peachy Mango Madness to lend fruity balance and glossy finish. Quick to assemble and perfect for warm weather entertaining, they are composed of tender poached shrimp and scallops marinated in citrus with crunchy veggies and fresh […]
Coogirl Candy Baked Brie & Apple Crostini Platter A cozy, shareable appetizer that pairs warm, gooey baked Brie with the sweet-heat pop of Coogirl Candy and crisp honeyed apples. Perfect for a relaxed gathering, this platter combines creamy cheese, crunchy crostini, toasted nuts, and a bright herb garnish for contrast. Use Coogirl Candy both as […]
Wooster Sauce Glazed Breakfast Hash with Soft-Cooked Eggs and Crispy Sourdough A cozy, savory-sweet breakfast hash that showcases Wooster Sauce as a bright glaze for caramelized vegetables and tender potatoes. Finished with soft-cooked eggs and crunchy sourdough, this dish balances tang, umami, and a touch of sweetness. Serves 3 to 4. Ingredients 1 1/2 pounds […]
Moogarita Berry-Braised Short Ribs with Lime-Cilantro Polenta Rich, fall-off-the-bone short ribs get a bright, tangy lift from Triple Berry Moogarita Jam mixed into a savory braising liquid. The jam’s tequila, lime, orange oil, and roasted chili notes cut through the beefy richness, while creamy lime-cilantro polenta soaks up the sauce. This approachable but show-stopping dish […]
Peachy Mango Madness Sparkling Shrub & Gin Cocktail Servings: 4 cocktails Prep time: 15 minutes (plus 1 hour chilling) Difficulty: Easy Ingredients 1 cup Coo Moo Jams Peachy Mango Madness (product link) 1/2 cup apple cider vinegar 1/4 cup water 2 tablespoons honey (optional, to taste) 8 ounces gin (about 1 cup) or 6 ounces […]
Apricot Habanero Glazed Stuffed Baked Squash with Herbed Farro and Toasted Pistachios This warm, autumn-inspired vegetarian main features halved acorn squash baked and brushed with Coo Moo Apricot Habanero for a glossy sweet-spicy finish. The cavity is filled with lemony herbed farro, caramelized shallots, cranberries, and toasted pistachios for texture. It is approachable to make, […]
Apricot Ginger Teriyaki Glazed Salmon Poke Bowl with Crispy Lotus Chips A bright, balanced bowl that pairs lightly glazed salmon with crunchy lotus chips, pickled cucumber, sesame-scallion rice, and a creamy avocado-sesame drizzle. The Coo Moo Apricot Ginger Teriyaki Glaze adds sweet-savory depth and a fresh ginger lift that ties the bowl together. Serve for […]
Wooster-Glazed Stuffed Acorn Squash with Sage-Cranberry Farro Autumnal, vegetarian, and full of texture. Roasted acorn squash halves are finished with a glossy Wooster Sauce glaze and filled with a nutty farro pilaf studded with tart cranberries, toasted pecans, and crisp sage. This is a cozy plated main or impressive side. Ingredients 2 medium acorn squashes […]