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e m p t y e j a r w i (Some Assembly Required) cafe recipes from chef hillary pictu pfect cהe bods what about charcuterie? seriously. amazing. flavors. (really.) From Rochester, Minnesota i f i i e w ays t e m pt y t h i s j $3.95 [ ] sue 1

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The digital version of our tabloid style newspaper -- brought to you from ZZest Market & Cafe. Designed to showcase the bounty of gourmet and local ingredients available at ZZest Market & Cafe (in Rochester Minnesota of all places!)

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empty the jar with

(Some Assembly Required)

cafe recipes from chef hillary

picture perfect cheese boards

what about charcuterie?

seriously.amazing.flavors.(really.)

From Rochester, Minnesota

i fi i e ways t empty this jar

$3. 9 5

[ ]issue 1

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... 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 DaRos, 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 year-end 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 to part with $8.95 for a jar of say... Fig Pine Nut Jam, I want you to have lots of recipe ideas to use up that jar, not just serve it like we did here in the store as a sample. Like Mary said, too many times we (yes, me included!) get super excited over one too many products, buy them all, open them all, use a tablespoon and put them back in the fridge. 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 ZubayDesign, editing and photography by Mary DaRos

Welcome!

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contentsCheese

Cheese Boards

Cheese Bites

Charcuterie

Charcuterie Boards

Charcuterie Bites

From Chef Hillary

Empty the Jar

A Gift to You

Products from this Issue

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

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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. Parmigiano-Reggiano 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.

PRESSEDCHEESE

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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.

BLUE CHEESE

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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.

fresh cheese

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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.

BLOOMY CHEESE

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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.

Washed rind cheese

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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.

cheeseboards

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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 SyrupPears and Quinces CompoteDried Blenheim ApricotsFresh grapesFresh or dried figsMarcona almonds French breadDried fruit and nut crostini

More cheese boards

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)

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!

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More Cow Bell Please

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

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

French Connections

Délice de Bourgogne (cow's milk)Fourme D’Ambert (cow's milk)Mimolette (cow's milk)French Blackberry JamCandied walnuts Williams Pear Confit with White WineFrench bread

Having more guests? Add:Camembert (cow's milk)Caprinelle (goat's milk)Fresh apples slicesRosemary crackersDried figs

Classics Just Like that Little Black Dress

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 cherriesFresh apple slices

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!

A Board with a Bite

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

Having more guests? Add:Red Hawk (cow's milk California, USA)Moody Blues (cow's milk, Wisconsin, USA) Sweet Bacon Spread Roasted Red Pepper ChutneyPistachiosRye crackers (at ZZest we have two! Potters from Milwaukee WI or Castleton Rye)

let these be a springboard to your imagination

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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..

Global Cheese Trotting

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 HazelnutsMichigan Dried BlueberriesDamson Plum Paste (We love June Taylor's) Granola Twist Bread

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

Goats That Will Make You Faint

Purple Haze (California, USA)Old Kentucky Tomme (Indiana, USA)Tupelo honey Water cracker Dried Blenheim apricotsPistachiosFresh green grapes

Having more guests? Add:Midnight Moon (California, USA)Holly Springs (Georgia, USA)Pear Ginger SpreadSesame Loaf

The Black Sheep of the Family

Ewephoria (Netherlands)Caña de Oveja (Spain)Little Boy Blue (Wisconsin, USA) Rosemary jellyFrench olive oilDried cranberriesRoman hazelnutsFresh red grapes

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

let these be a springboard to your imagination

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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.

Cheese bites with ZZest

1. Caña de Cabra Goat CheeseSalami sliceBasil olive oilFresh basilBlack Lava Salt sprinkle

3. Délice de BourgogneLavender jellyDried lavenderFresh tarragon

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2. Gorgonzola DolceFresh grape sliceChopped hazlenutLemon oil drizzleFresh parsley

4. Aged CheddarBacon jam mixed with Maple syrupApple sliceFresh chive

6. Calabro Whole Milk RicottaCaperberryOlive sliceLemon zestLemon oilFresh thyme

5. Manchego cheesePears and Quinces CompoteChopped Marcona almondsFresh chive

Think about layers of flavors and textures. This is all one bite ... make it fantastic !

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12. Délice de Bourgogne Spiced Cherry SpreadFresh thyme

11. Goat cheeseBlack Olive TapenadePreserved OrangeOlive oil drizzleFresh thyme

10. Mascarpone cheesePumpkin ButterSea salt

9. Goat cheeseLemon Black Pepper SpreadFresh figChives

7. Aged goat cheeseApple slicesDried blueberryPistachioHoney

8. Mascarpone cheesePomodoraccio tomatoBasil oilSalt and pepperFresh basil

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

13. QuarkCarmelized onions, golden raisins and fennelWild garlic saltFresh chive

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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)

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charcuterie

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

Some charcuterie options we carry at ZZest

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Prosciutto di Parma by Pio TosiniThis 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 MoussesIn 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 SpreadRich, 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!

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All Boards Lead to Rome

Across the BoardParmocatto Ham from ItalyMolisana SalameTruffled PateFig Balsamic SpreadFrench Nicoise OlivesFrench bread

More guests? Add:Toscano SalameGreen peppercorn mustardFresh grapes Pistachios

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.

boardsSpanglish Serrano Jamón (My favorite meat in the case.)ChorizoLardo Spicy Apple JamPiquillo PeppersFig bread

More guests? Add:SpeckMarcona AmondsArbequina OlivesRosemary Olive Oil Crisps

SalamiBresaolaProsciuttoPears and Quinces CompotePistachiosBalsamic mustardAssorted olivesFrench bread

More guests? Add:Mortadella Olive oilParmadoraccio tomatoesPane Carusau

Favorite charcuterie boards from ZZest

Top of the LineIberico BellotaBlack Truffle SalamiFoie Gras MousseTruffle AlmondsChampagne grapesFrench breadBalsamic Jelly

More guests? Add: Mocetta (brasaola piccolo)Pear moustardaDried mission figs (or better yet, fresh)Olives

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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.

zzestybites

1. ProsciuttoParmesan cheeseBalsamic vinegarFresh pearFresh thyme

3. ProsciuttoGorgonzola DolceBalsamic JellySea salt

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2. Serrano JamónPreserved OrangePiquello pepperAlmondFresh rosemary

4. Pâté (Jess loves Alexian Pheasant & Rosemary)Ricotta cheese (or othersoft cheese)OliveFresh rosemary

6. Prosciutto Fresh figPecorinoHoney

5. BraesolaGorgonzola DolceFresh figTruffle honey

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

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12. Ricotta cheesePeppered pâtéOliveFresh rosemary

11. Sopresatta SalamiCheddarAioliCornichonsDried cherries

10. Serrano JamónGoat CheesePears and Quinces CompoteRosemary olive oilFresh rosemary

9. SalamiPear Apple Ginger SpreadApple slicePistachios

7. Spicy CoppaRoasted red peppersMojave Desert Raisins Marcona AlmondBasil oil

8. Walnut MustardMortadellaCornichonsPickled onion

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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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.

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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.

Scallop1 tablespoon Pears and Quinces Compote 3 pear slices we used Bartlett 1 tablespoon pure maple syrupMicro greensSea 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.

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

To:You From: Chef Hillary :

* 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!

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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 44 firm but ripe pears, we used Bartlett1 cup red wine 3 tablespoons of Pears and Quinces Compote3 tablespoons pure maple syrup1 tablespoon kosher or finishing salt2 cinnamon sticks2 teaspoons peppercorns2 cups waterMascarpone cheeseFresh rosemaryFresh 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.

Red Wine Poached Pears, with Pears and Quinces Compote and Mascarpone Cheese Quenelle*

* 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.

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empty the jarAsparagus 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 oil1 pomodoraccio tomato half1 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 spreadSea 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 ....)

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 CompoteFresh 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.

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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 diagonalAbout 2 tablespoons of good quality olive oil 6 slices of speck About 1/3 cup of fresh ricotta cheeseAbout 4 tablespoons of Pears and Quinces CompoteFried sage leavesBlack 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.

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 arugula6 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 pepperSprinkle of sugar2 tablespoons balsamic glaze to finish, dark balsamic is great but try a fig or cherry balsamic glaze

Vinaigrette:¼ Cup Pears and Quinces Compote½ extra virgin olive oil1 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 1712-inch 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.

empty the jar

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

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Thin with a bit of white wine, use for glaze on grilled chickenMix with mayo and build a sandwich with turkey and manchegoFold into whipping cream and serve with cakes or browniesServe with roasted sweet potatoes, carrots or parsnipsMix with vanilla yogurt for a quick fresh fruit dipServe as a condiment with roasted pork tenderloinMix with butter for a delicious sweet spreadUse as a base on homemade mozzarella pizzaSpread on whole grain toast with butterTop French toast, pancakes or wafflesAdd to muffin or quick bread battersTop a rice pudding, vanilla puddingStir into your morning hot oatmeal Grilled cheese sandwich spreadAdd to your apple pie recipeStir into rice or couscousSpread onto sugar cookiesAdd to chocolate fondueMuddle into a cocktailBlend into a smoothieTop your ice creamTop a cheesecakeFinish it offwith your finger...

empty the jar ............ continued

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

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

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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!

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

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.

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Products Featured in this Issue*Pears and Quinces with Balsamic Vinegar Compote, Mussini, ItalyPreserved Oranges, Bella Cucina Artful Food, Georgia, USADamson Plum Paste, June Taylor Jams, California, USABacon Spread Cured, Skillet, Washington, USABasil Dijon Mustard, Edmond Fallot, Beaune, FranceBalsamic Mustard, Bella Cucina Artful Food, Georgia, USARosemary Jelly, Rosebud Farms, North Yorkshire, UKCoco Passion Jam, L’Epicurien, Le Bosc, FranceBlood Orange Tapenade, O Olive Oil, California, USAManzanilla Olives, L’Estornell, Catalonia, SpainFennel Syrup, June Taylor Jams, California, USAGreen Peppercorn Dijon Mustard, Edmond Fallot, Beaune, FrancePineapple with Penja Pepper Confit, L’Epicurien, Le Bosc, FranceGarlic Infused Extra Virgin Olive Oil, Lucerno, California, USAFennel Syrup, June Taylor Jams, California, USATupelo Honey, Savannah Bee Company, Georgia, USABlack Lava Salt, Falksalt, Halmstad, SwedenArbequina Olives, L’Estornell, Catalonia, SpainInfused Basil Olive Oil, Olave, ChilePickled Green Beans, Tillen Farms, Washington, USAPomodoraccio Semi-Sun Dried Tomatoes, in Oil, Medina, Terra Maris, ItalyGinger Pear Jam, Appledore Cove, Maine, USANicoise Olives in Oil, Huilerie D’Opio, Moulin de la Brague, FranceBlackberry Jam, Les confitures a l'Ancienne, France Spicy Apple Garlic Jam, Earth and Vine, California, USASpiced Sour Cherry Spread, The Gracious Gourmet, Conneticut, USAFig Pine Nut Jam, Emily G’s Jam of Love, Georgia, USAPure Maple Syrup, Somerskogen Sugarbush, Minnesota, USA Caper Berries, L’Estornell, Catalonia, SpainWhite Truffle Honey, Goccia Umbra, Umbria, ItalyOlive Oil Crisp, Maitz, Spain Cornichons, Maille, FranceOlive Oil Pressed with Rosemary, Mallafré, Catalonia, SpainWildflower Honey, Johnston Honey, Minnesota, USAAlmond Biscuits, Daelia's Biscuits for Cheese, Ohio, USA

ZZest Market & Cafe1190 16th St SW #600Rochester, MN 55902

507-424-0080

Open Tuesday-SaturdayMarket: 10am - 9pmLunch: 11am-3pm

Dinner: 5pm-9pm, Friday and Saturday 'til 10

www.zzestmarket.comFacebook: zzestmarketcafeBlog: www.withzzest.com

Twitter: @zzest(Look for #emptythejar on twitter!)

Photographs by Mary Da Roswww.marydaros.com

Staff photographs by Olive Juice Studioswww.olivejuicestudios.com

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

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