Cocktails

Sunset over Marmalade

60ml Gin

4 tsp Penylan Preserves Seville Orange Marmalade

15ml Lemon Juice

Add all ingredients to a cocktail shaker.  Stir with teaspoon to break the marmalade down slightly.

Add a few ice cubes, put lid on shaker and give a good shake.

Strain into a glass and garnish with a strip of orange peel, edible flowers or herbs.

Can be drunk as is or add a tonic water to your taste.

 

RAF (Raspberry Amaretto Fizz)

4 tsp Penylan Preserves Raspberry & Amaretto Jam

200ml Prosecco

5ml Amaretto

Add half of Prosecco to jug with the jam and the Amaretto.  Stir to incorporate the jam with the Prosecco and Amaretto.

Sieve the Prosecco and jam mixture into glass and top with rest of the Prosecco.

Midnight Marmalade

60ml Vodka

4 tsp Penylan Preserves Blood Orange and Port Marmalade

A few drops of Angostura aromatic bitters

Add all ingredients to a cocktail shaker.  Stir with teaspoon to break the marmalade down slightly.

Add a few ice cubes, put lid on shaker and give a good shake.

Strain into a glass and garnish with a strip of orange peel, edible flowers or herbs.

Can be drunk as is or add a tonic water to your taste.

Canapes

Fig Chutney and soft cheese Parma ham parcel

½ tsp Penylan Preserves Fig chutney

Small piece of soft cheese approx.15g (Pearl Wen or Brie)

Half a piece of Parma ham to wrap

Cut or rip the Parma ham.  Add the cheese on top of the Parma ham, spoon the Fig Chutney on to the cheese and then wrap into a parcel.

The parcels can be done in what ever size suits your event.  Can be a canape bite or as a starter course.

Lemon Curd on biscotti  

1 jar Penylan Preserves Lemon Curd

Packet of biscotti

Add the Lemon Curd to the biscotti and serve.

The Lemon Curd also works well on a pavlova, drizzle over the cream and meringue and add fresh raspberries to the top to provide a tart contrast to the other ingredients.

Cheese with Jam or Marmalade

Penylan Preserves Raspberry & Amaretto Jam, Seville Orange Marmalade and Blood Orange and Port Marmalade

A good quality hard cheese,  I’ve used Hafod and Manchego

Add a little of the jam or marmalade to a bite sized piece of cheese.