Well Memorial Day is this weekend, and Father’s Day is just around the corner. There is no better way to honor  our country and our dads than by firing up the grill! …And our stores can provide you with all your grilling needs; from meat at Jacobson Bros’ counter (Konig’s in Monroe) and all the toppings, sauces and sides throughout the store.

We have an array of traditional BBQ sauces such  Southern and (a fan favorite) Sweet Onion. These sauces are fantastic to use to top ribs, chicken or steaks. For a more non-traditional flare, try using one of our great fruit spreads or jams as a glaze. Mix our Orange Maramalde with soy sauce and fresh grated ginger to make an Asian-inspired glaze for salmon or shrimp. Or try combining our Red Raspberry Fruit Spread with chopped chipotle peppers for a sweet and spicy glaze on top of chicken breasts.

Hamburgers, brats and hot dogs are always a grilling classic, and we have all of the fixins! Fabulous Clinch Mountain Tomatoes, crisp lettuces, sweet Vidalia onions, and a wide variety of mustards. Top off your burger with a pile of shredded Smoked Pepper Jack or 3-year Aged Cheddar for a little pizazz. If you are looking for a burger alternative, try grilling Portabella mushroom caps stuffed with cheese such as our Fresh Basil Farmer or Blue Ribbon Blue. Drizzle with Brennan’s Extra Virgin Olive Oil and Barrel Aged Balsamic Vinegar; top with a large slice of tomato.

For our vegetarian friends, skewers stuffed with vegetables are always a good option. Try using mushrooms, cherry tomatoes, bell peppers and onion wedges to get a wide variety of flavors. Brush with Brennan’s Extra Virgin Olive Oil and chopped garlic before putting on the grill.

And don’t forget the sides! We have a great selection of chips, dips and salsas to complement your meal.  And of course, there’s Jacobson Brothers’ famous Potato Salad!

Enjoy the summer holidays!

Every so often we get a request to stock lemon curd, so I have been keeping my eye out for one. Last year I found one, but sadly the packaging virtually guaranteed that it would not sell. So I kept on looking until I came across a teeny, tiny producer called My Cottage Industry. Leslie G. the owner and creator makes her products in a commercial kitchen in Southern California. When we eventually spoke, it turned out that Leslie’s mother-in-law used to be a realtor in Wisconsin and had good things to say about Brennan’s (thank you!). Small world.

When the box of samples arrived for tasting, I opened them right up to try (I was hungry). Besides lemon, Leslie also makes Passion Fruit Curd, Vanilla-Orange Marmalade and Pear Walnut Conserve. I decided to open the lemon first, got a bunch of mini spoons, and gathered several Watts Road team members to join me. I was the first to try and almost the only one to try. It was amazing. I didn’t want to share. I wanted to go hide and eat it all. It tasted better than any other curd I’d ever had. Rather than tasting artificial, like some, it truly was a lemon love affair. It tastes like the best lemon pie you’ve ever had. Well… the rest is recent history. About a month and half later, we are selling Leslie’s handmade products at Brennan’s.

In case you’ve never had lemon curd (and are looking to quickly rectify) and are wondering how to eat it (besides straight out of the jar), or are a lemon curd aficionado want to try something new, here are
10 delicious ways to enjoy fruit curds.

OK, it’s January. Lucky for us the Packers are in the playoffs, so there is still that hint of celebration in the air (GO PACKERS!). But football is just Sunday, what about the rest of the week?  Why not add a little zest to your meals with a burst of citrusy tangerine flavor?

Tangerines are a type of mandarin, like satsumas and clemintines (no seeds). The name tangerine comes from Tangier, Morroco which is the port that shipped the first batch of tangerines. No wonder! Besides being tangy, sweet and  loaded with vitamin C,  they’re easy-to-peel!

So, give these recipes a try.  You can ward off scurvy and enjoy some delicious meals. A double bonus!

Cocktail course (That is a course right?):  Frozen Tangerine Margaritas

Salad: Radish, Arugula and Red Onion Salad with Tangerines

Entree: Tangerine-Glazed Ham with Baby Carrots.  Don’t just reserve ham for the holidays!

Entree: Tangerine Chicken

Breakfast: Citrus Salad with Gingered Yogurt

Dessert: Flambeed Tangerines with Vanilla Ice Cream

I hope that you give some of these recipes a try and and some zest (:)) to your winter!

Bear Pond Farms Artichoke Pesto & Dip

About a month ago, we got in 7 new of pestos/dips from Bear Pond Farms in Connecticut: Basil, Lemony, Pepperoni, Tomato Basil, Spicy Vegan, Cilantro and Savory Artichoke.  They are all-natural, nut free, gluten-free and sodium-smart. So, probably not good right? Nope! They are delicious and incredibly versatile. I’ve traditionally used pesto just for pasta and pasta salads, but not anymore. I’ve been experimenting with them all month and here are 12 great ways to use pestos this summer.

1. Use  Cilantro Pesto instead of salsa on fish tacos. A vibrant contrast to the creamy sour cream.
2. Thin out Basil Pesto with a little more oil or vinegar, depending on your taste, (I used vinegar) to make a quick vinaigrette for salads.
3. Spread Tomato Basil Pesto on sandwiches like grilled cheese, or a grilled chicken & veggies with feta cheese for burst of flavor.
4. Toss Basil Pesto with Crave Brother Cilegine Fresh Mozzarella and serve the diced tomatoes or make kabobs with the marinated cheese and cherry or grape tomatoes.
   

   Fresh Mozzarella balls with Basil Pesto & chopped tomatoes.

5. The Artichoke Pesto is fantastic as a dip with tortilla chips.
6. Use the Artichoke Pesto as a sauce for pizza and top it with artichoke hearts, chicken and Fontina cheese.
7. Pair the Lemony Pesto with shrimp for a new take on cocktail sauce.
8. Instead of butter, toss with cooked veggies like crispy, roasted potatoes.
9. Make a decadent cheese bread or bruschetta with Pepperoni Pesto, French bread and mozzarella cheese.
10. Toss Spicy Vegan Pesto with tofu and veggies for an quick meal.
11. Top your grilled steak or chicken with Basil Pesto, like a compound butter sans the butter.
12. Combine Cilantro Pesto with  hot cooked rice for colorful side-dish for Mexican-faire.

Michigan Blueberries are winding down for the season. This is your last chance to enjoy that fresh pop of fruity flavor you get when bitting into the sweet, ripe berries, not mention, all the health benefits! Packed with vitamin C, dietary fiber and antioxidants, blueberries have been dubbed one of nature’s top “super foods”!

They are available in quarts and 10 lb boxes. “What can I make with 10 lbs of blueberries?” you ask.  Here are just a few ways you can enjoy them: crisps, cobblers,  buckles, pies, cakes, and pancakes. You can freeze them, too! Pretty soon they will be gone until next July…

Chris from our Watts Road store was on WMTV 15 Friday showcasing our famous King Kyle’s Washington State Cherries. King Kyle’s family has been in the cherry growing business for almost 100 years. He carries on the tradition in both hemispheres, in places like Chile, California, and Washington State and lives and breathes cherries 365 days a year. If you’ve been in our stores this June, you’ve tried some of our King Kyle’s sweet and delicious cherries. Kyle’s California cherries are wrapped up and it’s time for his ultimate Washington State Bings.

Brennan’s buys the biggest cherries Kyle has available. Cherries are classified by row-size, the smaller the number the bigger the cherry. According to research results from Washington State University, larger sized cherries are heavier and container higher Brix, or sugar levels, than their smaller counterparts. Also, no matter what size the cherry, the pit is always the same size, so bigger cherries = more fruit!

All the recipes from the segment are available on our recipe page.