This Flamin’ Raspberry Preserve is semi-seedless and made with local raspberries, Habanero peppers and dark chocolate. We call it “Flamin’ ” because it has a delayed heat! Fabulous served with goat cheese or on braised short ribs. The preserves offered by Eat This Yum feature a combination of fruits and herbs to create a well-balanced, memorable product.
Eat This Yum is family-owned and operated in beautiful Bucks County, Erwinna, PA. Their focus is on all-natural, sustainable, locally-produced jams, marmalades.
At Eat This Yum we believe that using simple wholesome ingredients is the key to producing quality products. Everything is made from scratch with no artificial ingredients or preservatives.
Our ever-evolving product selections are dependent upon the variety and abundance of seasonal, all-natural, no-spray harvests. Our product is in glass jars that are recyclable.
Whether you’re a fan of preserves, marmalades or jams, you’ll discover Eat This Yum products that bring with them flavorful offerings created by using “thoughtfully sourced” ingredients and organic sugar.
Ingredients: Raspberries, organic cane sugar, lemon juice, cocoa powder, pure vanilla paste, habaneros, pectin, sea salt
ABOUT THE MAKER In 2011, Eat This Yum was founded by Gino De Schrijver, who started offering the inaugural products in the form of jams and marmalades. Wanting to turn the initially smaller operation into a larger one, and also wanting to add a charitable aspect, De Schrijver approached the fire company where he volunteers and asked to use the kitchen at the firehouse as the main production hub. In return, he would donate 5% of the sale proceeds back to the firehouse. From that point forward, production increased, as did the wide array of products created. Recently, Eat This Yum made even more advancements, specifically in the form of launching new product packaging, including colorful labels and jars, providing easier accessibility to the products within.
ARUGULA SALAD WITH FLAMIN’ RASPBERRY VINAIGRETTE
4 medium-sized beets, peeled and sliced in ½ inch rounds
6 cups of fresh arugula
4 ounces of soft fresh goat cheese, coarsely crumbled
1 5 oz. jar Flamin’ Raspberry Preserve
1/4 cup white wine vinegar
1/3 cup extra-virgin olive oil, and 2 tablespoons for beets
Salt and pepper to taste
Preheat oven to 375 degrees.
Place salad plates in freezer.
Toss sliced beets in bowl with olive oil salt and pepper.
Place beets on sheet pan lined with parchment paper, and roast until tender about 20 to 30 minutes. Remove from oven and let cool. (Beets can be roasted up to one day ahead of time.)
For vinaigrette, combine one jar of Flamin’ Raspberry Preserve with white wine vinegar then slowly whisk in olive oil.
Toss arugula with cooled beets and goat cheese.
Divide on four chilled plates and drizzle with salad dressing.