recipes of the day 5/11/04....we did peanut butter...now it's jelly's turn.

why not a peanut butter and jelly recipe:

Peanut Butter & Jelly on Rye with Bacon and Caramelized Onions

Ingredients:
1 medium onion, sliced thin
2 tablespoons vegetable oil
4 slices rye bread, lightly toasted
8 slices bacon, fried crisp
4 tablespoons crunchy peanut butter
2 tablespoons grape jelly

Directions:
Saute onions in vegetable oil over medium high heat until golden brown. Set aside.
Spread a thin layer of peanut butter on all 4 slices of bread.
Top 2 slices of bread with 4 slices of bacon on each and caramelized onions.
Spread grape jelly on remaining slices of bread and place on top to create the sandwich.
Cut in half or quarters and serve with your favorite BBQ potato chips.
Makes 2 sandwiches

Peanut Butter and Jelly Sandwiches (toasted with cream cheese for adults)

Two versions of a classic—you can’t go wrong!

Peanut butter
Sandwich bread
Soft cream cheese, for adults
Jelly or preserves

Spread peanut butter on 1 slice of bread. (For adults, toast bread; spread with peanut butter, then cream cheese.) Spread another slice of bread (toasted for adults) with jelly. Place slices of bread together so spreads are on the inside. Cut sandwich into halves or fourths.

 

when cooking with duck or goose, use high sided pans....lots of fat in those birds....

Duckling with Orange Sauce
Add the refreshing taste of orange to your roast duckling. This recipe is sure to become a holiday favorite in your home.

1 duckling (4 to 5 pounds)
2 teaspoons grated orange peel
1/2 cup orange juice
1/4 cup currant jelly
1 tablespoon lemon juice
1/8 teaspoon ground mustard
1/8 teaspoon salt
1 tablespoon cold water
1 1/2 teaspoons cornstarch
1 orange, peeled and sectioned
1 tablespoon orange-flavored liqueur, if desired

1. Heat oven to 350ºF.
2. Fasten neck skin of duckling to back with skewers. Fold wings across back with tips touching. Place duckling, breast side up, on rack in shallow roasting pan. Pierce skin all over with fork. Loosely tie legs to the tail, if desired, to better hold even shape during cooking. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
3. Roast uncovered about 2 hours 30 minutes or until thermometer reads 180ºF and juice is no longer pink when center of thigh is cut. Place tent of aluminum foil loosely over breast during last hour to prevent excessive browning. Place duckling on heated platter. Let stand 15 minutes for easier carving.
4. Heat orange peel, orange juice, jelly, lemon juice, mustard and salt to boiling in 1-quart saucepan. Mix water and cornstarch; stir into sauce. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
5. Stir in orange sections and liqueur. Brush duckling with some of the orange sauce. Serve with remaining sauce.

Creamy Fruit Tarts
What's in season? Make creamy fruit tarts with any fresh fruits in season to create your own colorful dessert combination.

1 cup Original Bisquick® mix
2 tablespoons sugar
1 tablespoon butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
1/4 cup sugar
1/4 cup sour cream
1 1/2 cups assorted sliced fresh fruit or berries
1/3 cup apple jelly, melted

1. Heat oven to 375ºF. Mix Bisquick, 2 tablespoons sugar, the butter and 1 package cream cheese in small bowl until dough forms a ball.
2. Divide dough into 6 parts. Press each part dough on bottom and 3/4 inch up side in each of 6 tart pans, 4 1/4 x 1 inch, or 10-ounce custard cups. Place on cookie sheet.
3. Bake 10 to 12 minutes or until light brown. Cool in pans on wire rack, about 30 minutes. Remove tart shells from pans.
4. Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly.

 

bet you can't guess which website i'm at now.....if you don't want to use welch's products, you can use another brand......

Concord Grape Mousse
(Makes 6 servings)

4 eggs, divided
1 cup Welch's Concord grape jam
1/4 cup Welch's 100% grape juice concentrate, made from Concord grapes, thawed
1 Tbsp. lemon juice
1 envelope unflavored gelatin
1/4 cup Welch's 100% grape juice made from Concord grapes
1 cup whipping cream, whipped

In top of double boiler, combine 2 whole eggs, 2 egg yolks (reserve whites), 1/2 cup jam, grape juice concentrate, and lemon juice. Cook and stir over simmering water until mixture thickens slightly, about 2 minutes. Remove from heat. Soften gelatin in grape juice; stir into cooked mixture to dissolve. Chill, stirring occasionally, until mixture just begins to set. Beat reserved egg whites to soft peaks. Fold into grape mixture with whipping cream. Spoon into 6 individual dessert dishes; chill to set. Just before serving, warm remaining 1/2 cup jam. Spoon a little over each serving.

Cookie Cheesecake Squares

1 roll refrigerated sugar cookies
1 cup sour cream
3/4 cup Welch's Grape Jam
1/4 cup sugar
8 oz. cream cheese
1 egg
1/2 tsp. vanilla

Preheat oven to 375ºF. Slice cookie roll 1/4" thick; place slices in bottom of ungreased 13x9" pan. Bake at 375ºF for 12-15 minutes or until light golden brown. Cookie dough will appear puffy when removed from oven. Gently spread with Welch's Grape Jam. In large mixer bowl, combine remaining ingredients and beat at medium speed until smooth. Pour over jam layer. Spreading filling to edges. Bake at 375ºF for 25-30 minutes or until knife inserted in center comes out clean. Cool; cut into dessert squares. Makes 12 squares

Grape Crumble Bars

3/4 cup margarine
1 cup brown sugar firmly packed
1-1/2 cups unsifted all purpose flour
1 tsp. salt
1/2 tsp. baking soda
2 cups ready-to-eat all natural cereal or granola (with raisins and dates)
1 jar (10 oz.) Welch's Purple Grape Jelly

Cream margarine and sugar until light and fluffy. Add flour, soda and salt and mix well. Stir in cereal. Press half the dough into a well-greased 13x9x2-inch pan. Break jelly with a fork and spread over dough in pan, up to 1/8 inch from the edges. With fingers, crumble the remaining dough over top. Bake at 400° about 20 minutes or until brown. Cool, then cut into 36 bars.

Grape Jam Bread

2 cups prepared pancake flour
5 T. brown sugar
1/2 tsp. salt
1 cup Welch’s Grape Jam
1/4 cup milk 1/4 cup shortening, melted
1 egg, slightly beaten

Mix flour and salt. Combine milk, egg, sugar and grape jam; add flour, stirring until just mixed; stir in shortening. Turn into greased loaf pan. Bake in moderate oven (350ºF), 1 hour. Makes 1 loaf, 8x4 inches.

 

here is a site where you can buy some unique louisiana jellies and jams.....

http://www.cajuntaste.com/Page8.html

and here is a louisiana jelly roll recipe......

Easy Jelly Roll

The indredients are:
3 large Eggs 3/4 cup Sugar 5 tbsp Water 1 tsp. vanilla Extract 1 cup All-purpose flour 1 tsp Baking powder 1/4 tsp Salt 1/2 cup Mayhaw jelly for filling
The recipe yield is:
8 Servings

Info:
Heat oven to 375 . Grease and flour a 15-1/2 X 10-1/2 inch jelly roll pan, or spray with cooking spray. Beat eggs until thick; add sugar, gradually, continuing to beat. Add water and vanilla; mix. Sift flour, baking powder and salt. Add all at once and beat until smooth. Pour into prepared pan. Bake about 12-15 minutes or until cake tests done. Do not overbake, it will be difficult to remove from pan and roll. Turn out on towel well-sprinkled with confectioners' sugar. Quickly, trim edges with a sharp knife, and roll up in towel. Cool, unroll and spread evenly with soft mayhaw jelly and roll again. Slice and serve plain, or garnish with whipped topping and fresh= fruit. ~ - - - - - - - - - - - - - - - - - NOTES : Festival: Grant Parish Dogwood Festival; April 1, 1995

 

Grilled Duck Breast With Black Currant Jelly And Herbs De Provence Marinade

Servings: 6 as a main dish

Duck Breasts
2 1 lb. Muscovy duck, breasts, or other variety of duck

Marinade
2 T soy sauce
1 T herbs, de Provence or mixed dried herbs
1 tsp freshly grated ginger
2 cloves garlic, minced
2 T black jelly, currant
1 lime, grated, zest, and, juice of
freshly cracked black pepper

Duck Breasts

Add duck breasts to pan and distribute the marinade evenly over all sides of duck. Cover and refrigerate for at least 1 hour or up to 3 hours.

Preheat grill to high. Cutting only through the skin and fat, score the duck breasts with five diagonal lines.

Grill duck, skin side down, for 1 to 2 minutes just to caramelize skin side.

Use a water sprayer to reduce flare up from the duck fat. Duck will colour very quickly.

Remove promptly from grill and transfer duck, skin side down to a small roasting pan.

Place on upper rack of BBQ. Bake for 8 to 10 minutes or until breast is still very rare.

Drain off duck fat and turn breasts over. Cook another 3 to 4 minutes until duck breast is medium rare.

Cover with foil and let rest for five minutes before slicing. Reserve pan drippings as sauce.

Marinade

Combine ingredients for marinade in a medium shallow pan until blended.

See the duck for further cooking instructions. (i shall. mr. duck, how would you like to be cooked? )

pork chops with jalapeno jelly

2 tablespoons olive oil
3 sprigs fresh rosemary
2 teaspoons lime juice
4 tablespoons jalapeno pepper jelly
8 pork loin chops (3/4 inch thick), trimmed
salt to taste
1 tablespoon cracked black pepper

1 In a small bowl, combine the olive oil, rosemary, lime juice, and jalapeno jelly in a bowl, and whisk together. Place the pork chops and marinade in a resealable plastic bag. Remove the air from the bag, and seal; refrigerate for at least 2 hours, or overnight.
2 Preheat your grill for high heat, or preheat broiler.
3 Remove the chops from the marinade, and season with salt and pepper. Place the chops 2 to 3 inches above the white coals, or under the broiler. Cook the meat on both sides until done, turning frequently so the marinade doesn't burn.

Makes 8 servings

Lamb Marinade
Chef: Deborah Pitter
Your late night cook. (i like lamb late at nite deborah )

You need:
3 tblspn grainy mustard
2 tblspn olive oil
2 tblspn chopped mint (and/or some mint jelly, like 1/4 cup, if you like )
2 cloves crushed garlic
black pepper to taste

Method:
Mix all ingredients together and brush over lamb of your choice. BBQ, roast or grill to your liking.

Handy Hint:
Mango chutney is a spicy addition to this marinade.

Other Ideas:
Deglaze pan with red wine or a little balsamic vinegar and serve over lamb. This is best if you have basted the lamb with fresh herbs etc.
Grainy mustard and mint jelly is a super simple glaze.

Serving Suggestion: For a Middle Eastern treat serve with spices, raisins and couscous

For a Mediterranean dish serve with ratatouille (zucchini, capsicum and tomato).

Apricot-Orange Glazed Game Hens

Ingredients: 1/2 cup apricot preserves
3 tablespoons fresh orange juice
1 tablespoon soy sauce
2 1-1/2 to 2-pound Rock Cornish game hens
Salt and freshly ground pepper

Preparation: Stir together the preserves, orange juice and soy sauce. Reserve 3 tablespoons of the sauce and place the remaining sauce in the Food Heater in the lower position to heat while the hens cook. Wash and thoroughly dry the game hens. Season inside cavity with salt and pepper and brush the game hens with the 3 tablespoons of sauce. Rotate the game hens in the Rotisserie on the Spit Rods for 45 to 55 minutes or until the internal temperature reaches 180 degrees F on the instant thermometer inserted in the thigh meat. Serve hens with warmed sauce. Serves 2 to 4.

 

Pear and Mint Chicken Salad

For this recipe you will need:

1/3 cup mint jelly
1/4 cup horseradish mustard
4 medium skinless, boneless chicken breast halves
4 cups mesclun or other mixed salad greens
2 pears, cored and sliced
1/3 cup coarsely chopped walnuts
1 tablespoon cider vinegar
1 tablespoon olive oil

To prepare this recipe:

In a small saucepan, cook the mint jelly over low heat until melted. Remove the pan from the heat and stir in the mustard. Measure out two tablespoons of the mixture to use while grilling the chicken, and reserve the rest.

Cook the chicken breasts on an uncovered grill over medium heat for 12 to 15 minutes, or until no longer pink. Turn the breasts once during cooking, and brush the chicken with the 2 tablespoons of jelly-mustard glaze.

Transfer the cooked chicken to a cutting board, let it cool slightly, then slice it diagonally.

Meanwhile, toss the greens with the pears and walnuts in a salad bowl. For a dressing, stir together the reserved jelly-mustard glaze, the vinegar and the oil. Divide the greens among 4 dinner plates, and arrange the sliced chicken on top of each serving. Drizzle the dressing over each portion.

This recipe will serve 4 people.

Pear-Honey Chicken

For this recipe you will need:

1/3 cup pear jelly
1 Tbsp. honey
1 Tbsp. Dijon mustard
1/2 tsp. cinnamon
1/2 tsp. salt
4 boneless, skinless 6 oz. chicken breast halves
To prepare this recipe:

Heat grill. In a small bowl, combine all ingredients except chicken and stir. When ready to cook, oil grill rack. Brush chicken with jelly mixture and place on grill over medium heat. Cook 15-20 minutes, turning occasionally and brushing frequently with jelly mixture, until chicken is no longer pink and juices run clear. Discard any remaining jelly mixture. Serves four.

Barbecued Quail with Jalapeno Jelly Glaze
Serves 6 to 8

Ingredients:
18 to 24 Quail (3 to 4 oz. Each)
1/4 cup butter or margarine
2/3 cup jalapeno jelly
2 table spoons lime juice
salt and pepper

Directions:
Remove necks and giblets; reserve for other uses. Cut through the backbone of each bird with poultry shears or a knife. Place quail, skin side up, on a flat surface and press firmly, cracking bones slightly, until bird lie flat.
In a pan, combine butter and jelly. Stir over medium heat until melted. Stir in lime juice; set aside. Place quail, skin side up, on a lightly greased grill 4 to 6 inches above a solid bed of hot (not medium) coals. Durring cooking, turn several times. During last 5 minutes, baste with jelly mixture.
Cook quail until skin is browned and breast meat is cooked through, but still slightly pink near bone; cut to test (7 to 8 minutes)
Sprinkle lightly with salt and pepper before serving.

 

here is one from foodnetwork....

strawberry jelly roll

8 egg whites
1/2 teaspoon cream of tartar
1/4 cup plus 1/2 cup sugar
1/4 cup oil
1 teaspoon vanilla
3/4 cup self-rising flour, sifted
1/4 cup powdered sugar, sifted
1 (8-ounce) package strawberry-flavored cream cheese
1/4 cup sour cream
1/4 cup strawberry jam
1 cup strawberries, chopped

Preheat the oven to 375 degrees F.
Spray a heavy, medium-sized shallow rectangular pan with cooking spray. Line the pan with waxed paper, and also spray paper.

In a medium mixing bowl, beat egg whites and cream of tartar on medium speed until foamy. Add 1/4 cup sugar and beat on high speed until soft peaks form. Set aside.

In a separate medium mixing bowl, beat oil and 1/2 cup sugar on medium speed. Add the vanilla and then the sifted flour, and mix until well blended. Fold 1/4 of the egg whites into the batter. Then carefully fold in the remaining egg whites. Spread the batter evenly into the pan.

Bake for 12 minutes, or until lightly browned. The cake should spring back when touched lightly. While cake is still warm, loosen it from the pan, and sprinkle it with some of the powdered sugar. Cover cake with a baking cloth. Invert the cake by placing a large cookie sheet over the cloth and turning the cake over. Remove the waxed paper and roll the cake in the cloth. Cool the cake on a wire rack while mixing the filling. Do not let cake cool longer than it takes to mix the filling or it will become too stiff to handle.

For the filling, mix the cream cheese, sour cream, jam, and strawberries together in a medium bowl until well blended.

Unroll the cake. Spread the filling on the cake, leaving a 1/2-inch border. Carefully re-roll the cake.

Garnish with powdered sugar.

Jelly Pie
by Dreamgoddess

This recipe came from a regional magazine that DH brought home. It was submitted by a lady in Florida who got it from an old copy of Southern Cookbook. We enjoyed it and hope that you will too!

1 unbaked pie shell
4 egg whites
4 egg yolks
1/2 cup strawberry jelly
1/2 cup butter
1 1/2 cups sugar
1 teaspoon lemon juice
1. Cream the butter in a large mixing bowl.
2. Add the sugar and beat well.
3. Beat the egg yolks and add to the creamed butter/sugar.
4. Add the strawberry jelly and mix well.
5. Beat the eggs whites well.
6. Fold the egg whites in the butter/sugar/jelly mixture.
7. Add the lemon juice and mix well.
8. Pour in the pie shell.
9. Bake at 350 degrees for approximately 30 minutes.

 

Chipotle Rubbed Cowboy Steak With Jalapeno Jelly

24 ounces prime bone --in short tail ribeye
Chipotle Baste:
8 cloves roasted garlic
6 tablespoons chipotle powder
6 tablespoons kosher salt
1 tablespoon coarse ground black pepper
6 tablespoons peanut oil
Jalapeno Jelly:
4 jalapeno peppers -- seeded and chopped
1 cup new mexican red peppers -- diced
2 cups cider vinegar
4 cups sugar
6 ounces liquid pectin
Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.

Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.

Chipotle Paste:
Mix all ingredients in a bowl to form a paste.

Jalapeno Jelly:
In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.
Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool.

Peanut Butter French Toast with Hot Grape Jelly

Ingredients :

2 slc Bread
Peanut Butter
To taste cinnamon, nutmeg or vanilla extract
Eggs, beaten w/milk
Butter or oil, for frying
Grape Jelly

Method :
Proportions are not important to this recipe. Make peanut butter sandwiches and dip in egg and milk mixture which has been seasoned with one or more of the optional ingredients. Fry in a little butter or oil over medium heat until golden brown on both sides. Heat grape jelly in a small sauce pan until liquefied and syrup-like. Serve over fried sandwiches.
NOTES : This one is a particular favorite of the younger generation in our family. Not only does it help get teenagers out of bed on a Saturday morni= ng, but it's also good enough to elicit some "volunteer" help in cleaning up afterwards.

Pepper Jelly Ginger-Glazed Chicken

Ingredients :

4 x Breasts, chicken, halves, broiler/fryer, boned, skinned
8 tsp Oil, olive, divided
4 tsp Cajun seasoning
1/4 cup Onion, red, finely chopped
1 tsp Ginger, minced
1/4 cup Vinegar, white wine
1/4 cup Jelly, Jalapeno, red, pepper
1/2 cup Broth, chicken
Pepper, red, Jalapeno
Pepper, green, Jalapeno

Method :
Brush each chicken breast with 1 teaspoon of olive oil; sprinkle each portion with 1 teaspoon of Cajun seasoning; set aside.
In a large non-stick frypan, place the remaining olive oil, and heat over medium flame.
Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides. Remove the chicken and keep warm.
To the same frypan, add the onion, and cook for 3 minutes or until the onion is slightly tender. Add ginger root during the last minute of cooking.
Next, stir in the vinegar; increase heat if necessary and boil until vinegar almost evaporates.
Add pepper jelly and cook until the jelly melts.
Add broth to the pan; return the chicken to the pan and cook, turning, about 5 minutes or until sauce is reduced and chicken is glazed.
Arrange the cooked chicken on a serving platter and pour the remaining sauce over it.
Garnish with Jalapeno peppers.

Tenderloin Steaks with Pepper Jelly Sauce

Ingredients :

4 x Tenderloin steaks (1"thick)
3/4 tsp Garlic salt
3/4 tsp Chili powder
1/2 tsp Coarse grind black pepper
1/4 tsp Ground cumin
1/4 tsp Dried oregano leaves
1 tbl Olive oil
1/2 cup Beef stock
1/4 cup Balsamic or red wine vinegar
2 tbl Jalapeno pepper jelly
Parsley sprigs
Red & green chili peppers

Method :
Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of steaks. Heat oil in a heavy large skillet over med. high heat 3 min. Add steaks. Cook 6-8 min. for rare to med. rare, turning once.
Transfer steaks to serving platter; keep warm. Add stock, vinegar and jelly to skillet; cook 5 min. or until slightly thickened, stirring occasionally.
Spoon sauce over steaks; garnish with parsley and chili peppers.