½ Package frozen puff pastry, thawed
1 small wheel Brie-  chilled
¼ C PRiMO Raspberry Habanero Preserves
1 egg, lightly beaten with 1 t water (optional)

Preheat oven to 350F. Lay puff pastry on non-stick baking sheet.  Slice Brie in half horizontally with knife or dental floss and place one Brie round, rind-side down, onto the pastry.  Spread the Raspberry preserves evenly on top.  Place the other Brie round over the filling (rind-side up).  Fold the pastry edges up over the Brie and press lightly together to seal.  Flip the entire package so that the seam is underneath.  Brush top with egg wash.  Bake for 15-20 minutes.  

Let cool for 5 minutes before serving.  Garnish with additional preserves as needed and serve with your favorite Prosecco, Champaign or Moscato di Asti.

3 T PRIMO Raspberry Habanero Preserves
1 small shallot- diced 
1 t garlic- crushed
2 T cider vinegar
4 T Canola oil or lite olive oil
kosher sea salt & black pepper to taste

Blend all ingredients, except oil, in a Cuisinart or blender to smooth consistency.  Slowly drizzle oil until mixture is fully blended.  

Toss in a bed of your favorite greens and other stuff until lightly coated and serve as a side, or as a main dish.

7 oz. Unsalted Butter
8 oz. Cream Cheese
2 C All Purpose Flour
1/2 C PRIMO Raspberry Habanero Preserve
Zest from one Orange
¼ cup sugar plus extra for sprinkling
1 egg
1 t vanilla extract

In a mixing bowl, cream 7 oz. of butter and 8 oz. cream cheese together. Add ¼ cup sugar and 1 teaspoon vanilla extract, mix until smooth. Add 2 cups of flour and mix lightly. Refrigerate dough for an hour or more. Divide the chilled dough into four balls. Heat oven to 350 degrees.

On a floured surface using a floured rolling pin, roll one ball of dough into a circle about 1/8 inch thick. Spread filling onto dough (do not use too much). Cut dough into 8 pie shaped wedges using a pizza cutter. Start at the wide edge of wedge and roll dough up toward the point.

Line a cookie sheet with parchment paper and place pastry, seam side down, on sheet. Keep finished pastry in refrigerator while preparing each ball of dough. Brush pastry with egg. Bake 20-25 minutes or until golden brown.

These love bites are the perfect I-made-it-from-scratch Valentine's treat.  You'll own him for at least one more year ;-)

1 1 lb. Pizza Dough Ball (from store or pizza shop)
1 4oz. Pkg. Haystack Smoked Applewood Goat Cheese
3 T PRIMO Raspberry Habanero Preserves
2 C Packed Baby Arugula or Watercress
1/4 lb. Prosciutto-  thinly sliced (optional)
Extra Virgin Olive Oil, Sea Salt & Black Pepper

Preheat oven to 375F. Press and form dough with a roller pin to desired thickness, making sure rolling surface is coated with flour.  Spread the preserve evenly on the dough then crumble the goat cheese. Place dough in a pizza pan and place in oven for 12- 15 minutes, or until done to desired crispness. Remove from oven and place Prosciutto slices on top. Meanwhile, toss arugula (or Watercress) with olive oil, add salt and pepper to taste and distribute over cooked pizza.

Transfer pizza to a cutting board and slice. Enjoy with any one of these festive wines:  Champagne or Prosecco.  It also pairs great with Amber Lager and Pale Ale. 

2 lbs. medium shrimp, peeled & deveined
1/2 C PRIMO Raspberry Habanero Preserves
1 medium lemon zest & juice 
1 T minced ginger
2 T olive oil 
10 in. Bamboo Skewers-  pre-soaked in warm water

Preheat gas grill to medium-high. In a small skillet, combine ingredients, except shrimp, over medium heat until incorporated - about 3-4 minutes. Place mixture in a bowl, add the shrimp and stir to coat evenly. Cover and refrigerate for 2 hours. Remove the shrimp from the mixture; discard the mixture. Thread the shrimp onto the skewers and cook until opaque throughout, about 2-3 minutes per side.

Arrange the skewers on a warmed platter, garnish with lemon wedges and serve immediately with flavored couscous or grilled vegetables. This easy grilling dish is perfect with Liberty Ale by Anchor Steam.