Apple Lemon Ginger


Are you finding winter really annoying? Can’t look at any more greyish-black iced over snow? Finished navigating black ice?
Tired of temperature swings that best maniacal menopause bursts? Not willing to have one more from-the-freezer meal?

You need something fresh, sunny, alive! You need Apple Lemon Ginger Jam.

It’s a rush of fresh—lemon juice and zest, apples, ginger.

Apple Lemon Ginger

Serving Suggestions: Add to a crostini with warmed brie; glaze chicken or pork.

Cheese Pairing: Soft, fresh cheeses such as Mascarpone and Neufchatel to sharp, pungent cheeses with crumbly textures such as Bleu, Cheddar, and Gorgonzola

Wine Pairing: Chardonnay, Gewürztraminer, Pinot Grigio, Pinot Noir, Riesling, Sauvignon Blanc, Vouvray

Bring spring to your dinner table with our Fresh Linguine with Apple Lemon Ginger Sauce recipe.

Fresh Linguine with Apple Lemon Ginger Sauce

3 tablespoons extra virgin olive oil, divided
2 tablespoons unsalted butter
2 cloves garlic, minced
1 teaspoon ginger puree or fresh grated ginger
1/2 teaspoon lemon zest
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon kosher sale
1/4 teaspoon red pepper flakes
1/4 cup Duluth Preserving Company Apple Lemon Ginger jam
2 tablespoons heavy cream
9 ounces fresh linguine
2 tablespoons Parmesan cheese, plus more for serving

Heat a skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons butter and heat until the butter melts. Lower the heat to medium-low and add the minced garlic. Cook and stir for 1 minute. Add the ginger, lemon zest, pepper, salt, and red pepper flakes. Stir to combine and cook for another minute.

Add the Apple Lemon Ginger jam and 2 tablespoons heavy cream; stir to combine and cook another minute or 2.

Bring a large pot of water to boil. Add 1 tablespoon olive oil to the boiling water and then add the linguine. Cook according to package directions for al dente noodles (approximately 2 minutes).

Drain noodles. Return to pan and add sauce and 3 tablespoons Parmesan cheese. Toss with noodles to coat evenly. Serve with Parmesan cheese and extra coarsely ground black pepper, if desired.

For an easy variation, add poached, shredded chicken breast.

Or, just grab a jar and a spoon.

Recipe by LoAnn Mockler, Side Dish Food Consulting  © Duluth Preserving Company, Inc. 2018