Trooop47 Recipes 

Find all of the speciality products needed to create these recipes this holiday season at Troop 47 Trading Company

551 Mill Street

Danville PA 17821

Blueberry Bourbon Meatball

    • 1 jar Curious Kitchen’s Bourbon Blueberry Jam

    • 12 oz chili sauce

    • 30-40 turkey meatballs (frozen work great for this!)

    1. Combine the jam and chili sauce in a pan, cook for 10 minutes until thickened

    2. Gently toss the turkey meatballs with the sauce, serve hot or at room temperature.

Strawberry Jalapeno Pulled Pork

    • 3-4 lb boneless pork shoulder

    • 1 L ginger ale

    • salt & pepper

    • 4 onions - sliced

    • 1 Jar Curious Kitchen’s Strawberry Jalapeno Jam

    • 1.5 cups ketchup

    • 3 garlic cloves, mince

    • 1 jalapeno, minced

    • ¼ cup red wine vinegar

    • 4 oz sliced strawberries

    • Rolls for serving

  • Pork:

    1. Preheat the oven to 300 degrees.

    2. Place ½ of the sliced onions in a large baking dish

    3. Season pork with salt and pepper, and place on top of the onions.

    4. Top the pork with the other half of the onions.

    5. Fill the pan with ginger ale and cook for 3-4 hours until the pork is easily shreddable. Alternatively, cook in a slow cooker for 8 hours on low

    Sauce:

    1. While the pork cooks, sauté the garlic and jalapeño in a sauce pan

    2. Add in the ketchup, jam & vinegar and cook on low for 20 minutes.

    3. Puree the BBQ sauce with an immersion blender. Fold in the strawberry pieces.

    To serve:

    1. Shread the pork and toss with all of the BBQ sauce

    2. Serve on slider rolls or hamburger buns

Holiday Cheese Spread & Hot Pepper Jelly

    • 8 oz cream cheese

    • 4 oz goat cheese

    • 2 oz blue cheese

    • 1 cup pistachios

    • 1 cup dried cranberries

    • Crackers for serving

    • 1 jar Curious Kitchen’s Hot Pepper Jelly

    1. In a food processor, blend the pistachios and dried cranberries, set aside

    2. In the same food processor (no need to clean in between tasks) blend the cream cheese, goat cheese and blue cheese until smooth.

    3. Roll into a log or scoop into cracker sized bites. Chill 10 minutes

    4. Dip the log or bites into the pistachio/cranberry mix.

    5. To serve: Spread the cracker with the hot pepper jelly. Top with the cheese spread.

Coop’s Caramel with Apple & Gouda

    • 1 jar Coop’s Salted Caramel

    • 2 Fuji apples, cored and sliced

    • 8 oz aged gouda

    1. Slice the apples (store in lemon water if making ahead to avoid browning)

    2. Slice the cheese into wedges

    3. Dip each apple slice into the caramel and top with cheese.

Ina Garten’s Pomegranate Cosmo Spritz

  • Makes 4 cocktails

    • 2 oz vodka

    • 1 oz orange liquor

    • 4 oz cranberry juice

    • 2 oz pomegranate juice

    • 1 oz lime juice

    • Cranberry Lime Seltzer for topping

    1. In a cocktail shaker, combine the liquors and juice - shake well over ice

    2. Pour into glasses and top with the cranberry lime seltzer

    See Fancy Ice Recipe for even more fun!

Fancy Ice

    1. Boiling water

    2. Fresh Cranberries

    3. Fresh Oranges

    4. Fresh Rosemary

    5. Cinnamon Sticks

    6. Whole Cloves

    Sub any seasonal fruits or flavors in your cocktail/mocktail for equally impressive and delicious results

    1. Using a silicone ice cube tray or cup cake mold, add in all the fruit, herbs and spices

    2. Top with boiling water and freeze overnight.

    3. Use in any specialty cocktail or mocktail.

    Keeps for up to 2 weeks, but store ice wrapped or in zip top freezer bags for freshest results.