Featured Stores Recipes

Exciting new recipes using new and delectable products from Harry & David stores.

Artichoke and Parmesan Crostini

ingredients
  • 1 jar Harry & David® Merlot Laced Artichokes, drained
  • 1/2 cup grated fresh Parmesan
  • 4-5 tbsp. mayonnaise
  • 16 1/2-inch thick French bread baguette rounds.
directions
Place artichokes and parmesan cheese in a mixing bowl. Mix together and slowly incorporate mayonnaise until a thick spread is formed. Preheat broiler. Top baguette rounds with spread and arrange on a baking sheet. Broil until spread is heated through and begins to brown, about 2 minutes. Serves 6.

Artichoke Stuffed Mushrooms

ingredients
  • 1 jar Harry & David® Artichokes with Merlot (drain in strainer for 15 minutes, reserving liquid)
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup bread crumbs
  • 24 large mushroom caps cleaned with a brush (no water) and thoroughly dried
directions
Preheat oven to 350° F. Using the reserve Artichoke liquid, brush inside of mushroom caps and set on baking tray. Mix parmesan and bread crumbs; add Artichokes and blend well. Fill mushroom caps with Artichoke mixture and bake about 15 minutes. Broil for 10 minutes if you prefer.

Blood Orange Ham Glaze

ingredients
  • 1 10 oz. jar of Harry & David® Blood Orange Marmalade
  • 1/3 cup Harry & David® Horseradish and Garlic Mustard
  • 1 Harry & David® Spiral Sliced Ham

directions
Remove lid from the jar of marmalade and heat marmalade in microwave for 30 seconds. In a small mixing bowl, combine the warmed marmalade and mustard.

Prepare Harry & David® Spiral Sliced Ham according to instructions. Drizzle glaze over ham and serve with extra glaze on the side. Enjoy!

Charred Pineapple Chicken and Steak Kabobs

ingredients
  • 3 chicken breasts, cut into 1-inch cubes
  • 3 steaks, cut into 1-inch cubes
  • 1 large pineapple, cut into 1-inch chunks
  • 4 bell peppers, cut into 1-inch chunks
  • 1-lb. button mushrooms
  • Harry & David® Charred Pineapple Relish
directions
Cut chicken breasts, steaks, pineapple, bell peppers and mushrooms into 1-inch sections. Skewer kabob ingredients in alternating order. Marinate the kabobs in half of the Harry & David® Charred Pineapple Relish for 1 hour or overnight. Grill kabobs and baste with remaining relish. Serve with rice and enjoy. Serves 6.

Charred Pineapple Relish Cream Cheese Kicker

ingredients
  • 1 (10 oz.) jar Harry & David Charred Pineapple Relish
  • 2 (8 oz.) packages of cream cheese, softened
  • 1 package Harry & David Olive Oil Crackers
directions

Mix Harry & David Charred Pineapple Relish and cream cheese until smooth. Serve with Olive Oil Crackers. Enjoy! Serves 5-6.

* For a delicious twist, add drained canned pineapple or chopped walnuts. For a decorative finish, roll in crushed walnuts.

**Other serving suggestions: Spread on a sandwich, serve with fresh vegetables or tortilla chips.

Cinco De Mayo Dip

ingredients
  • 1 jar Harry & David Havana Black Bean Dip
  • 1 jar Harry & David Dos Quesos Cheese Dip
  • 1 jar Harry & David Salsa (Choose your favorite non-fruit flavor. We suggest Texas Style)
  • 8 oz. Harry & David Cheddar cheese, shredded
  • 1 bag Harry & David Garlic Chips
  • 16 oz. Sour Cream
directions
In a shallow dish, layer in the following order: Havana Black Bean Dip, Dos Quesos Dip, Salsa, Shredded cheese, Sour cream Serve with Garlic chips. Enjoy! Serves 12.

Grilled Artichoke & Parmesan Stuffed Mushrooms

ingredients
  • 1 jar Harry & David® Artichokes with Merlot (strain for 15 minutes, reserving excess liquid)
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup bread crumbs
  • 24 large mushroom caps cleaned with a brush (no water)
directions
Preheat grill on high temperature. Using the reserve artichoke liquid, brush inside of mushroom caps and set on baking tray. Mix Parmesan and bread crumbs; add artichokes and blend well. Fill mushroom caps with artichoke mixture and cook on grill for 10-15 minutes. Stuffed mushrooms can also be broiled in a 350°F oven for 10 minutes. Serves 5.

Ham Compote

ingredients
  • 1 Pkg Harry & David® Mixed Dried Fruits, chopped
  • 1/2 Jar Harry & David® Apricot Conserve
  • 1 Jar Harry & David® Apple Butter
  • 1/2 Cup Raisins
  • 1/2 Cup Vodka (optional)
  • 1 Harry & David® Spiral Sliced Ham
directions
Dice fruit into 1/4 inch pieces. Combine chopped dried fruits, apricot conserve, apple butter, raisins and vodka in a sauce pan and cook over low heat until thoroughly mixed and melted. Prepare ham as instructed on the package. Serve compote over the ham or on the side. Enjoy!

Mango Mojito

ingredients
  • 2 ounces rum
  • 4 ounces Harry and David Mango Margarita Mix
  • 6 leaves Mint
  • Club Soda
  • Mango Chunks
directions
Muddle mango chunks with mint leaves and small amount of Mango Margarita Mixer in a tall glass. Add remaining Harry & David Mango Margarita Mixer, Rum and ice. Stir, and top with club soda. Garnish with a mint sprig. Serves 2.

Mild Jalapeño Cream Cheese Kicker

ingredients
  • 1 (10 oz.) jar Harry & David Mild Jalapeno Pepper Jelly
  • 2 (8 oz.) packages of cream cheese, softened
  • 1 package Harry & David Olive Oil Crackers
directions
Pour Harry & David Mild Jalapeno Pepper Jelly over cream cheese. Serve with Olive Oil Crackers. Enjoy! Serves 8.

Moose Munch Chocolate Bananas

ingredients
  • 1 10oz bag of your favorite Harry & David Moose Munch Flavor
  • 1 10oz bag of Harry & David Dark Chocolate Truffles
  • 4 large bananas
directions
Place Truffles in a microwave-safe container. Microwave at MEDIUM (50 percent power) for 1 minute at a time. Stir in between intervals for a total of approximately 3 minutes until melted. Place your favorite flavor Moose Munch into a large zip lock bag; use a rolling pin to crush into small pieces. Peel and cut the bananas into approximately 2 inch lengths then dip each piece of banana into the melted chocolate and roll in the crushed Moose Munch. Place on Baking sheet and refrigerate for 15 minutes before serving! Serves 4.

Pepper & Onion Relish Bruschetta

ingredients
  • 1 jar Harry & David Sweet Pepper & Onion Relish
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/3 cup extra virgin olive oil
  • 1 16 oz loaf French bread – sliced 1/2 inch thick
directions
Preheat oven to 350°F. In a small bowl, combine spices and oil. Brush both sides of each slice of bread with oil mixture. Place on an ungreased baking sheet. Bake or broil, 4-5 inches from heat, 1-2 minutes per side, or until golden brown. Top each slice with a generous tablespoon of Sweet Pepper & Onion Relish. Spread to cover bread. Serve immediately. Serves 4.

Pepper and Onion Cream Cheese Kicker

ingredients
  • 1 (10 oz.) jar Harry & David Pepper and Onion Relish
  • 2 (8 oz.) packages of cream cheese, softened
  • 1 package Harry & David Olive Oil Crackers

directions
Mix Harry & David Pepper & Onion Relish and cream cheese until smooth. Serve with Olive Oil Crackers. Enjoy!

* For a delicious twist, add drained canned pineapple or chopped walnuts. For a decorative finish, roll in crushed walnuts.

**Other serving suggestions: Spread on a sandwich, serve with fresh vegetables or tortilla chips.

Pepper and Onion Turkey Wrap

ingredients
  • 8oz Harry & David® Cream Cheese
  • Oven-roasted turkey, diced
  • Harry & David® Pepper and Onion Relish
  • Spinach tortillas

directions
Mix relish with cream cheese, then spread on tortillas. Sprinkle tortilla with diced turkey and vegetables of your choice. Roll up and secure toothpicks. Slice into thirds.

optional vegetables
Julienned carrots, diced cucumbers, Boston butter lettuce and broccoli florets.

Pulled Pork Sandwiches

ingredients
  • 1 6-lb. pork shoulder roast (Boston butt)
  • 1 pkg. Harry & David® Sweet Red Pepper Rub
  • 10-12 kaiser rolls
  • 1 bottle Harry & David® Original Oregon® Trail Sauce
directions
Mix Preheat oven to 350°F. Divide pork into 4 equal parts, fat side up. Apply Harry & David® Sweet Red Pepper Rub to all sides of the pork and place in a Dutch oven fat side up. Cover roast with lid and bake for 3 1/2 hours. Pork roast is done baking when tender and will pull apart easily with your fingers or a fork. Once removed from oven, let pork roast cool until it is easy to handle with your fingers. If desired, remove excess fat. Using your hands or a fork, pull the pork apart into bite size pieces. Cover shredded pork in Harry & David® Original Oregon® Trail Sauce and mix to incorporate. Serve on toasted kaiser rolls and top with coleslaw. Serves 5-6.

Raspberry Chipotle BBQ Meatballs

ingredients
  • 1 jar Harry & David Original Trail Sauce
  • 1 bottle Harry & David Raspberry Chipotle Grilling Sauce
  • 1 bag Harry & David Meatballs
directions
Defrost meatballs by microwave for 2 - 3 minutes. Mix Harry & David Original Trail Sauce and Raspberry Chipotle Grilling Sauce in Crockpot. Heat on high for 5 minutes while stirring. Add meatballs and warm for 30 minutes. If needed, add a tablespoon of water to keep sauce fluid. Serve and enjoy! Serves 4.

Red Dollar Bill Martini

ingredients
  • 2 oz vodka
  • 2 oz Harry and David Cherry Oh Martini
  • 4 oz lemon lime soda
directions
Pour vodka and martini mix into a shaker over ice. Shake vigorously for 10-15 seconds. Add soda to shaker and stir with a swizzle. Serve chilled in a martini glass with 2 cherries. Serves 2.

Roast Beef Panini with Pepper and Onion Relish

ingredients
  • 1/4 cup butter
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 8 slices Italian bread, sliced 1 inch thick
  • 1/3 cup mayonnaise
  • 1/3 cup Harry & David® Pepper and Onion Relish
  • 12 oz. thinly sliced deli roast beef
  • 6 oz. Gruyère cheese, thinly sliced
directions
Mix together butter, garlic powder and oregano in a small bowl. Spread one side of each slice of bread with the butter mixture. Place 4 slices, buttered side down, on a cutting board to build the panini. In another small bowl, stir together mayonnaise and relish. Spread on unbuttered sides of bread. Pile roast beef on top of relish mixture and top with cheese. Place remaining slices on top of the cheese, buttered side up. Preheat a panini grill or griddle. When hot, place sandwiches on panini grill and cook until golden brown on each side. Cut sandwiches in half and serve immedately.

Smoked Salmon Spread

ingredients
  • 1 Tbsp. Harry & David Seafood Rub
  • 8 oz Harry & David Smoked Salmon
  • 1 Box Harry & David Olive Oil Crackers or fresh toasted baguette cut into disks.
  • 8 oz Cream Cheese
directions
Mix 1 tablespoon of seafood rub with 8oz of cream cheese and 6oz of salmon. Serve with crackers, crostini, or fresh baguette. Serves 5-6.

Strawberry Bay Breeze

ingredients
  • 4 ounces vodka
  • 4 ounces Harry and David Strawberry Cosmo Mixer
  • 4 ounces pineapple juice
  • 2 Strawberries or Lime Wedges for a garnish
directions
Pour vodka into a chilled martini glass. Top with Harry and David Strawberry Cosmo Mixer and pineapple juice. Garnish with a strawberry or lime wedge. Serves 2.

Strawberry Cosmo Punch

ingredients
  • 4 cups Strawberry Cosmo Cocktail Mixer
  • 4 cups Pineapple Juice
  • 2 quarts Ginger Ale
  • Sliced Fresh Strawberries
directions
Combine Harry and David Strawberry Cosmo cocktail mixer with pineapple juice. Add ginger ale just before serving. Add ice cubes to keep punch cold and garnish with slices of fresh sliced strawberries. Serves 12.

Texas-Style Beef Quesadillas

ingredients
  • 1 lb. lean ground beef
  • 2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 2/3 cup Harry & David® Texas-Style Salsa
  • 4 Tbl. chopped cilantro, divided
  • salt and pepper to taste
  • 8 large tortillas
  • 8 oz. Harry & David® Cheddar Cheese, shredded
  • 8 oz. sour cream
  • 1 lime, zested and juiced

directions
Cook beef and garlic in a large skillet on medium high heat until browned. Drain well. Stir in cumin, salsa, and 3 Tbl. cilantro. Season with salt and pepper. Transfer mixture to a bowl. Wipe skillet with paper towel. Place tortilla in skillet on medium high heat. Top with 1/4 of meat mixture and 2 oz. cheese. Top with another tortilla. Cook one side about 4-5 min., pressing down on top. Turn and brown on other side. Remove from heat. Repeat to make 3 additional quesadillas. Cut into wedges.

Combine sour cream, 1 Tbl. cilantro, and the juice and zest of lime to make cilantro-lime sour cream. Stir to mix. Serve with quesadillas.