Archived Recipes

Cranberry Ribs

6 lbs. Spare ribs1 ½ cups ketchup¾ cup Cranberry Pepper Jelly½ cup vinegar½ cup soy sauce¾ tsp. dry mustardgarlicgingerpepperPut ribs in 13x9 pan. Cover with foil. Bake at 350F for 1 ¼ hours or until tender. Drain; remove rack from pan and return ribs. Cover with sauce and return to oven for 35 minutes or until sauce coats ribs. Basting occasionally


Fettuccini Alfredo with Zesty Grilled Vegetables
For Alfredo
12 oz. Fettuccine
1 cup whipping cream
1/4 cup butter
1 cup Parmesan cheese
Salt and pepper
For vegetables:8 cups fresh vegetables chopped (zucchini, bell peppers, carrots, green beans etc.)
1/4 cup Italian salad dressing
1/4 cup Raspberry Pepper Jelly
1/4 cup parmesan cheese
Cook fettuccine and drain. Bring cream and
butter just to a boil. Reduce heat and stir in parmesan, season with salt and pepper and toss with pasta.
Brush vegetables with dressing & grill
vegetables for about 10 min. or until desired doneness. Place vegetables in bowl. Lightly warm remaining dressing with pepper jelly. Add to vegetables; toss to coat; sprinkle with cheese.
Plate fettuccine and place vegetables on top
until done and sticky.

Roasted Halibut with Nut Crust
Nonstick vegetable oil spray
3/4 cup finely chopped toasted nuts (your fav)
1/2 cup panko
1/4 cup (packed) chopped fresh parsley
2 tbsp. finely chopped basil
2 tbsp. finely chopped fresh chives
6-8oz. Halibut fillets (1 inch thick)
6 tbsp. Blackberry Habanero pepper jelly,
Lemon wedges
Preheat oven to 450 F. Spray rimmed baking sheet with nonstick spray. Mix nuts, panko and all herbs in small bowl; sprinkled with salt and pepper. Brush each fish fillet with 1 tbsp. melted pepper jelly; sprinkled with salt and pepper. Place fish on prepared baking sheet. Sprinkle panko-herb on top of fish, dividing equally and pressing to adhere. Roast fish until just opaque in centre about 8 min. If crisper topping desired, preheat broiler and broil fish about 1 min. watching carefully to prevent burning. Transfer fish to plates & garnish.

Chicken Glazed with Pepper Jelly
24 chicken wings ( you can also use any chicken pieces you like)
Salt and pepper
FOR GLAZE:
1/2 cup Raspberry Pepper Jelly
Juice of 1/2 lemon
1 tsp. Grated fresh ginger
1 cloves garlic, minced
Soy sauce to taste 1/2 to 1 tbsp.
Preheat oven to 425F. Place chicken on non stick baking sheet ( I use foil then just throw it away after) Season with salt and pepper.
Place glaze ingredients in small pot and cook,
Whisking until sauce is melted and well combined. Brush wings with glaze and cook about 30 min. until done and sticky.

Bleu cheese Dip
1/2 cup mayonnaise
1/2 cup sour cream
2 cloves garlic, minced (to taste)
Juice from 1/2 grapefruit & 1/2 orange
Crumbled bleu cheese to taste
Mix ingredients together and let stand
refrigerated for 2 hours or overnight. Bring to room temperature and serve with wings

Chicken, Mushroom & Black Bean Quesadillas
1/4 cup butter
2 1/2 tsp. chili powder
2 cloves garlic, minced
1 tsp. dried oregano
4 oz. Shiitake mushrooms, sliced
4 oz. Button mushrooms, sliced
1 1/2 cups shredded cooked chicken
1 (540ml) can black beans, rinsed & drained
2/3 cup finely chopped onion
1 cup sliced sweet peppers
2 1/2 cups shredded Monterey Jack cheese
Pepper Jelly
16– 5 1/2 inch corn tortillas
Melt butter in large skillet over medium high heat. Add chili
Powder, garlic & oregano. Sauté until fragrant, about 1 minute. Add mushrooms and sauté until tender. Remove from heat. Mix in chicken, onion, black beans & sweet peppers. Cool 10 minutes then add cheese. Season with salt & pepper. (Can be made 8 hours ahead. Cover & chill ) Place tortilla on parchment covered cookie sheet. Top with chicken mixture & then another tortilla.
Brush with pepper jelly top with more cheese.. Grill or bake at 350F until heated through, cheese has melted & tortillas are browned.

Pastry-Wrapped Brie with Raspberries
1/2 cup Raspberry Pepper Jelly
1/4 cup fresh or frozen unsweetened raspberries, thawed
1/2 teaspoon finely chopped fresh rosemary leaves
1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 13.2-ounce Baby Brie cheese (about 6 to 7 inches in diameter)
1 large egg, beaten to blend (for glaze)
Crackers and baguette slices
Grapes
Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.
Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving plate

Fruit and Cheese Quesadillas
4 x 10-inch tortillas
1 Anjou pear, cored and diced
125 g Brie or Camembert cheese, sliced thinly
1 Red Delicious apple, peeled cored and sliced
125 g old cheddar cheese, grated
Pepper JellyPreheat oven to 400 degrees F. Lay a tortilla on a flat surface and cover with slices of Brie. Add the pear & apple slices and some more Brie slices. Top with another tortilla. Put on a baking sheet. Cover top with pepper jelly then sprinkle with old cheddar. Place on the baking sheet and bake for 15-20 minutes, until cheese has melted, fruit is softened and tortillas are crispy. Put on a cutting board and slice into wedges. Eat while still hot or at room temperature