Made in Michigan: Marmalada Balsamic Tomato Conserve

Image courtesy of Marmalada Specialty Foods
Image courtesy of Marmalada Specialty Foods

It’s been awhile since I featured a Made in Michigan product, so when Shawn Kohlhaas interviewed Todd Bailey, owner of Todd Bailey Marmalada Specialty Foods, I knew it was time to change that!

You can listen to the interview on WYCE Saturday, March 10, 2016 at 8:30 AM and 5:30 PM. Or you can wait for the archive 🙂

Visit their website to find out where you can buy the tomato balsamic conserve. They also have several recipes. Shawn has given us one of his special creations below, though!

Chicken Mouse Canapé


1/2 pound poached skinless, boneless chicken breasts, cut into 1-inch pieces and chilled
1 large egg white
3/4 cup heavy cream
1 tablespoon minced flat-leaf parsley
1 tablespoon snipped chives
1 teaspoon finely chopped tarragon
Pinch of freshly ground white pepper
Marmalada Balsalmic Tomato Conserve
Endive cups of crustinni


In a food processor, pulse the chicken until finely chopped.
Add the egg white and pulse until blended.
With the machine on, add the cream in a steady stream and puree until smooth.
Scrape the mousse into a bowl and stir in the parsley, chives, tarragon and white pep-per.
Transfer the mousse to a resealable plastic bag and refrigerate until chilled, about 1 hour.
To use, snip off a corner of the bag and pipe into / onto serving vessel
Pipe into the endive or crustinni and top with Balsamic tomato conserve

I just picked some up at the Downtown Market and can’t wait to give it a try!

Whaddaya think?