Our Brockmans Phyllo Tarts are the perfect evening snack…
If you’ve been curious about popping a bite of Brockmans into your mouth, you’ve come to the right place. Cosette Posko, the woman behind Cosette’s Kitchen, has created our latest recipe: Brockmans Gin Phyllo Tarts.
Curious? They’re a blend of blackberry peach jam infused with Brockmans, enhancing the dark berries and citrus in our gin, intertwined with a lick of savoury, creamy cheese. The pastry rounds out the stark contrast in flavours, giving it a smooth finish — mimicking how the almonds in our botanicals round out our gin, allowing you to drink it neat.
Raised in a Lebanese family in Pennsylvania, Cosette grew up with the best of both worlds, enjoying American holidays and food, whilst honouring the traditions of her heritage. Upholding the values of her culture have been a large part of her life, as recipes get passed down from generation to generation. Her world has consistently been surrounded by food as her father is a classically trained chef and now the proud owner of an ice cream store in Easton, Pennsylvania, and her mother, an avid cook.
Cosette moved to Portland Oregon years ago with her family where she develops recipes and spends much of her time in the kitchen, and surrounded by her young children. Putting a modern (and in our case, boozy) twist on classic Lebanese recipes, she’s able to bring something new to the table. Follow along on her Instagram for cooking videos and inspiring recipes.
Brockmans Phyllo Tarts
By Cosette Posko
Brockmans Gin Blackberry Peach Jam
- 1 1⁄2 fresh peaches, diced
- 6 oz blackberries (340 grams)
- 3⁄4 cups sugar (160 grams)
- 1⁄3 cup Brockmans Gin (80 ml)
- 3 fresh mint leaves, chopped
- 3 fresh basil leaves, chopped
- Squeeze 1⁄2 lemon
- 1⁄4 tsp black pepper
- 1 tbsp cornstarch (14.3 grams) + splash of water
- Dice peaches and add to a medium-sized pot with blackberries, sugar, and gin. Allow mixture to come to a boil over medium-high heat.
- Once the mixture boils, reduce heat to low and simmer for 30-40 minutes until berries and peaches have broken down. You may strain your mixture at this time if you’d like to remove seeds/skin, however, they do add a nice texture.
- Add your fresh herbs, lemon, black pepper, and your cornstarch slurry. Allow the mixture to thicken for 10 minutes. Remove from heat and allow to cool.
Goat Cheese Spread
- 30 pre-made phyllo cups
- Prepared Blackberry Peach Jam
- 4 oz goat cheese (113 grams)
- 3 oz sour cream (85 grams)
- 4 basil leaves
- 5 mint leaves
- Small spring of rosemary, remove leaves (25mm) 1⁄2 tsp kosher salt
- 1⁄4 tsp black pepper
- 1 clove garlic
- Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).
- Place your goat cheese, sour cream, herbs, salt, pepper, and garlic into a blender or food processor.
- Blend the mixture until smooth and creamy.
- Place pre-made phyllo cups on a baking sheet and fill with Blackberry Peach Jam, then top with a dollop of your goat cheese mixture.
- Bake in a pre-heated oven for 10 minutes.
- Remove and garnish with additional peach and blackberries. Enjoy!