Luscombe Farm Recipes
Like many family businesses, Luscombe Farm was born from family traditions stretching back generations. Whether enjoying time around the dinner table, oven or stove, our family's commitment to sharing great food while making lasting memories, form Luscombe Farm's foundation. We merge new flavors, spices, jellies, and jams into new recipes while still holding on to the traditional ones. All of the while, working hard to keep true to the idea of using fresh locally grown food products.
Spinach Salad with Jalapeno Jelly Dressing
“Delicious twist on spinach salad! Jalapeno Jelly dressing, goat cheese,
and chopped toasted walnuts make this to die for!”
3 tablespoons Luscombe Farm Jalapeno Jelly 2 cups baby spinach leaves
2 tablespoons olive oil 2 ounces goat cheese
1/8 teaspoon salt 2 tablespoons chopped toasted nuts
1/8 teaspoon Dijon mustard Handful of dried cranberries
In a small bowl, whisk together Luscombe Farm Jalapeno Jelly, olive oil,
salt and mustard to make the dressing. Heat in the microwave for 30 seconds.
Let cool. Place the spinach in a large bowl, and toss with the dressing. Divide between
two serving bowls. Top each one with crumbles of goat cheese, dried cranberries and
Mango Salsa with Luscombe Farm Jalapeno Jelly
Make ahead and chill!
¼ cup The Best Jalapeno Jelly
¼ cup fresh lime juice
2 lrg mangoes, peeled and diced*
1 large red bell pepper, diced
¼ cup chopped fresh cilantro
Whisk together jelly and lime juice in a large bowl.
Add remaining ingredients, and stir until blended. Cover and chill 8 hours.
Costco carries organic frozen mango~!
Prep: 20 minutes
Chill: 8 hours
Luscombe Farm Quick! Or it’s all gone dip
1 cup chopped pecans
¼ cup mayonnaise
1 cup finely grated cheddar cheese
(I have used different cheeses in this; the mixed shredded cheese package work great)
½ cup chopped green onions
1 jar of Luscombe Farm Jelly (any flavor)
Mix all ingredients except the jelly together.
Cover the bottom and sides of a shallow bowl or mold with plastic wrap.
Pack the mixture into the bowl/mold and refrigerate overnight (can be made a couple of days ahead).
When ready to serve, turn mold upside down over onto a serving plate. Remove plastic wrap.
Cover mixture with your favorite Luscombe Farm Jelly.
Spread on crackers.
I usually double this recipe, because people just love this stuff and it keeps well in the refrigerator for a few days, in case any is left over.