Recipes Brought To You From Clif Family
Clif Family crafts specialty foods for snacking or enjoying in your favorite recipes, and they are inspired by the same love of food and adventure that Clif Bar & Company was founded on. We’ve collected a few of our favorite meals and sides using Clif Family products that are made to be indulged in.
Spiced Honey Beets
Earthy beets, warm spices, creamy cheese and bright honey flavors shine in this lovely side dish. A great match alongside some oily fish such as salmon or trout filet, or atop freshly cooked lentils.
- 4-5 medium-size beets, tops removed and scrubbed
- ¼ cup Clif Family Extra Virgin Olive Oil
- 2 Tbsp Clif Family Solar Grown Raw Honey
- ½ tsp kosher salt
- 2 Tbsp Clif Family Toasted Sesame and Pistachio Dukkah
- 3 ounces goat cheese, crumbled
- Fresh mint
Preheat the oven to 400 degrees. Wrap each beet individually in aluminum foil and place on a sheet pan. Roast the beets for 30-50 minutes, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for a few minutes, until cool enough to handle. As the beets cool, whisk together the olive oil, honey, salt and dukkah in a large mixing bowl. While the beets are still warm, peel and cut in wedges and place in the bowl to coat.
When ready to serve, mound the beets on a platter and sprinkle the goat cheese crumbles and fresh mint on top. Drizzle with any seasoned oil left in the bowl and additional honey if desired. Can serve warm or at room temperature.
Lemon-Poppy Ricotta Pancakes
Meyer Lemon Marmalade adds just the right balance of sweet and tart, bright citrus flavor to this pancake recipe. We grow our Meyer Lemons at the Clif Family Farm where they ripen to peak flavor before we harvest them.
Yield: Makes 12-14, four-inch pancakes
- 1 ½ cups all-purpose flour
- 1 Tbsp baking powder
- 3 Tbsp sugar
- ½ tsp salt
- 1 Tbsp poppy seeds
- 1 ¼ cup ricotta
- 1 ¼ cup whole milk
- 2 eggs, yolks and whites separated
- 1 tsp vanilla extract
- 1 Meyer lemon, zested then juiced
- Olive oil for cooking in a skillet
- Clif Family Organic Meyer Lemon Marmalade
In two separate mixing bowls, measure and combine all the dry ingredients (flour, baking powder, sugar, salt and poppy seeds) in one mixing bowl, and the ricotta, milk, egg yolks (not whites), vanilla extract, lemon zest and lemon juice in the other bowl.
Whisk to combine all the dry ingredients and whisk to combine all the wet ingredients. Add the dry ingredients to the mixing bowl with wet ingredients and whisk until smooth consistency with no lumps.
In a smaller mixing bowl, whisk the egg whites until stiff peaks are formed. Gently fold in whipped egg whites in thirds, until combined into the batter.
Preheat an iron skillet or non-stick pan. Add a small amount of olive oil to pan and carefully swirl around to coat the bottom of the pan. Over medium-high heat and using a cookie scoop or a ladle, carefully drop about a quarter cup of batter in one spot so the pancakes naturally spread out. This will allow the pancakes to remain light and fluffy. Once small bubbles are visible, flip the pancakes to cook on the other side. Cook for about 2-3 minutes per side.
Transfer to a baking tray lined with a wire cooling rack until all the pancakes are cooked. Rest in a 300F oven to keep warm until served.
Top liberally with Meyer Lemon Marmalade.
Caramelized Brussels Sprouts
We’ve livened up Brussels Sprouts with orange zest and our Clif Family Rosemary Roasted Almonds & Pistachios.. This will easily become a favorite winter dish for you and your family.
- 1 4 ounce package Clif Family Roasted Rosemary Almonds & Pistachios
- 1 egg white, whisked until frothy soft peaks
- 1 Tbsp + 2 tsp brown sugar
- ½ tsp kosher or sea salt
- 1 pinch cayenne pepper
- ¼ tsp black pepper, milled finely
- 1 pound Brussels sprouts, cleaned and cut in half
- 2 Tbsp Clif Family Extra Virgin Olive Oil
- Sea Salt, to taste
- ⅓ cup honey
- 1 Tbsp kosher or sea salt
- 1 tsp fresh lemon juice
- ¼ golden balsamic vinegar
- 2 Tbsp olive oil
Preheat oven to 325 degrees. Line a sheet pan with parchment paper. Toss the nut mix in the beaten egg whites. Transfer the nuts to the sheet pan, discarding any excess egg whites. Mix brown sugar, salt, and peppers and sprinkle nuts with sugar/pepper mixture, tossing until they are completely coated. Bake for 15-20 minutes, stirring mixture every five minutes during baking time. Remove nuts from oven, allow to cool completely.
While nuts are cooling, start a large pot of salted water on high heat. While the water is coming to a boil, prepare the Brussels sprouts by trimming the stems, leaving leaves as intact as possible, then cutting in half lengthwise. Separate into two piles; one of leaves and one of halves. Prepare ice bath in a large bowl. Blanch the halved sprouts for 60-90 seconds in boiling water, checking doneness by sampling. They should be crunchy, but not raw. Once blanched, transfer to ice bath to stop cooking process. Blanch the leaves for just a few seconds until they have turned a deeper shade of green and transfer to ice bath. After a few minutes in ice bath, strain in colander then transfer to thick towel to remove as much excess water as possible.
Make vinaigrette by combining honey, salt, lemon juice and vinegar in a bowl. Whisk to combine and slowly pour in olive oil to emulsify dressing. Before finally cooking the Brussels sprouts, roughly chop the candied nuts.
Preheat a heavy-bottomed skillet and lay halved sprouts cut-side down in the pan before adding olive oil. Once all the sprouts are in the pan, then add the olive oil and season with salt. Caramelize the sprouts 2-3 minutes over medium high heat. Preheat the broiler of your oven. Scatter remaining leaves over top of sprouts in the pan and transfer to broiler. Once reach desired color, remove from the oven and transfer to serving dish. Drizzle the vinaigrette over the sprouts and garnish with chopped nuts and serve.
Sour Cream Doughnut Holes in Cinnamon Honey Glaze
Those who are ready for a fantastic weekend brunch will love this recipe for sweet doughnut holes with a delicious cinnamon twist.
Yield: Makes 30-36 ping pong ball sized doughnuts
- 6 Tbsp lukewarm water
- ¼ c. granulated sugar
- 1 ¼ tsp active dry yeast
- 3 Tbsp sour cream
- 1 large egg, lightly beaten
- 1 ½ c. + ½ c. all-purpose flour, divided
- 1 tsp kosher salt
- ½ tsp ground cinnamon
- 4 c. – vegetable oil for frying
- ½ c. powdered sugar
- 2 Tbsp Clif Family Solar Grown™ Honey Cinnamon Spread
- 2 Tbsp water
Method For Doughnuts:
Combine first 3 ingredients (water, sugar and yeast) in a small bowl and whisk to activate. Let stand for 10 minutes or until bubbly. To the bowl of a stand mixer fitted with a dough hook, add the sour cream, egg, 1 ½ cups flour, cinnamon and salt. Begin kneading at medium-low speed until a dough begins to form (about 5 minutes). Add the active yeast mixture and continue to knead the dough for an additional 10-15 minutes until sticky and wet dough forms. Add the remaining flour (½ cup) 1 tablespoon at a time until the dough begins to firm up and pull away from the sides of the mixing bowl. The dough should have nice elasticity and bounce back after being poked with your finger. Remove the mixing bowl from the mixer; cover with a towel and plate that forms a seal. Allow the dough to proof in the covered mixing bowl for 90-120 minutes in the warmest part of your kitchen until the dough has almost doubled in size (time can vary).
Fold the dough over itself two to three times to release all the trapped gases. Divide dough into 30-36 equal portions using a paring knife or a bench scraper. Each dough ball should be about a tablespoon in size. Roll each portion of dough into a ball and pinch the bottom to seal. Transfer all dough balls onto a lightly floured surface; cover with a towel and let rest on the counter for 30 minutes. While dough is resting, begin heating the oil.
Clip a candy/fry thermometer onto the side of a 2 quart Dutch oven. Add vegetable oil to pan and heat oil to 350°.
Prepare the honey glaze: in a separate small saucepan, combine powdered sugar, Clif Family Solar Grown™ Cinnamon Honey Spread, 2 tablespoons water and pinch of kosher salt; whisk together until it becomes the consistency of syrup. Keep over low heat until ready to dip doughnut holes.
Cook 6 dough balls in hot oil by carefully lowering them into oil. Fry for about 2 minutes or until golden brown, turning with a slotted spoon to ensure doughnuts are properly cooked and browned on all sides. Remove doughnuts from pan and transfer to a dish or plate lined with paper towels to drain. Continue cooking the doughnuts in batches making sure the oil temperature remains at 350°.
Dip doughnut holes into honey syrup mixture to coat well and remove with a slotted spoon. Drain the doughnuts on a cooling rack over a baking sheet. Repeat procedure with remaining doughnuts and syrup mixture.
Optional: Roll syrup-coated doughnut holes in a cinnamon sugar mixture to add texture and a little extra decadence!
Enjoy while still warm with a crowd.