Recipes with Pomegranate Hot Pepper Jelly

Rosemary Shortbread with Artisan Edibles Pomegranate Hot Pepper Jelly

INGREDIENTS
¾ cup unsalted butter, at room temperature
½ cup confectioner’s sugar, sifted
1 teaspoon vanilla extract
1 ½ cups all purpose flour
2 ½ tablespoons chopped fresh rosemary
½ teaspoon kosher salt or sea salt
¼ teaspoon ground black pepper
2-3 tablespoons Artisan Edibles’ Pomegranate Hot Pepper Jelly

In the bowl of a stand mixer with the paddle attached, beat the butter, sugar and vanilla until light and smooth, approximately 3 minutes. Scrape the sides of the bowl occasionally. If you do not have a stand mixer use a large bowl and an electric beater on medium speed.

Whisk together the flour, rosemary, salt and pepper. Slowly add the butter to the flour mixture using a low speed on the mixer. Divide the dough in half and shape into rounds. Wrap each round in plastic wrap and refrigerate for at least one hour or overnight.

Preheat the oven to 350F.
Line three baking sheets with parchment paper.

On a lightly floured board roll one of the rounds to ¼ inch thickness. Be sure to lightly flour the rolling pins. Using a 2 ½- or 3- inch cookie cutter cut dough. Roll any scraps carefully without adding too much additional flour. Place 12 cookies on first sheet about 1-inch apart. Repeat this process with the remaining round of dough. Use a 1-inch cutter to cut centers from the second half of the cookies. Place these cookies on the second sheet. Place the cut rounds onto the third sheet.

Bake until edges are lightly browned – approximately 10-12 minutes. Remove cookies from oven and let cool for 15 minutes.  Do not turn oven off.

Spread ½ teaspoon of Pomegranate Hot Pepper Jelly (or more if you like hotter) onto the flat side of the 2 ½ inch solid cookies. Place the cutout cookies flat side down on top of the jelly. Bake for an additional two minutes.  Remove from oven and let cool to room temperature. Store in an airtight container.

Recipe Reference:  www.foxfield-inn.com/menu-recipes.htm

 


Duck Breast Crostini with Pomegranate Hot Pepper Jelly

(recipe from Tanglebank Gardens – Kayla’s Kitchen)

INGREDIENTS
3 Duck breasts (can substitute your choice of meat)
1 ½ cup maple syrup
3 star anise
1 cinnamon stick
Zest of one orange
1 cup orange juice
Salt and pepper (enough to sprinkle on top of duck breasts)
1 cup cream cheese
1 round Boursin cheese
Artisan Edibles’ Pomegranate Hot Pepper Jelly
½ a baguette – slice into ¼” slices


Score the skin on the duck breasts, to make diamond patterns.  Place in a deep dish and add zest, orange juice, maple syrup, star anise, cinnamon sticks, pepper, and salt over top of the duck breasts and marinate overnight.

To cook duck breasts, put a frying pan over low heat and place duck breasts skin side down until the skin is a nice golden brown colour, 5-8 minutes.  Once seared, place duck breasts, skin side up on a sheet pan and bake at 350 for about 20 minutes.

Lay baguette on a tray and drizzle with olive oil, salt and pepper and bake at 350F for 5-7minutes or until toasted and slightly golden brown.

Mix cream cheese and Boursin cheese together and set aside.

Slice the duck into thin pieces.  Put aside.

Lay out the crostini on a tray and spread the cream cheese mixture on top.  Place sliced duck breast on top.  Top with the Pomegranate Hot Pepper Jelly and garnish with fresh thyme leaves and orange zest.

ARTISAN EDIBLES PERSONAL NOTE:
 
If you like your duck a little pinker, reduce pan frying time to 5 minutes per side and reduce oven baking time to 12 minutes


Pulled Pork Sliders with Barbecue Sauce and Artisan Edibles Pomegranate Hot Pepper Jelly

INGREDIENTS
2 ½ lb. to 3 lb. boneless pork shoulder roast
1 tsp. dried rosemary
½ tsp. dried thyme
½ cup chicken broth
1 cup of Barbecue Sauce or your own favourite sauce if not available
½ jar Artisan Edibles Pomegranate Hot Pepper Jelly
20 slider buns
Deli Coleslaw or your own coleslaw mix

Trim fat from meat.  Add meat to slow cooker and sprinkle with rosemary and thyme.  Pour broth over meat. Cover and cook on low setting for 9 to 10 hours or on high setting 4 ½  to 5 hours.

Transfer meat to a cutting board.  Using two forks, pull meat apart into shreds, discarding fat. Return shredded meat to slow cooker.
Combine barbecue sauce and Pomegranate Hot Pepper Jelly.  Stir into meat and cook on low setting for one hour.

To serve, spoon meat mixture onto bun bottoms and top with coleslaw. Add bun tops.


Spicy Creamy Goat Cheese Quesadillas

INGREDIENTS
Serves 6-8 as an appetizer
¾ of Saltspring Island’s Juliette (tastes like a goat camembert)
50g Saltpring Island’s Chevaro
2 tsp sambal oelek* (or comparable hot sauce – we used a sweet chilli sauce and it was delicious!)
Two burrito-size torillas of your choice
Grapeseed oil (or some other high smoke point oil) for frying
¼ cup Artisan Edibles’ Pomegranate Hot Pepper Jelly

Slice the Juliette into 1/8” thick slices.
Coarsely grate the Chevaro.
Spread the sambal oelek over one of the tortillas.
Distribute the slices of Juliette evenly on the sambal oelek.
Sprinkle the grated Chevaro over the Juliette.  Top with the remaining tortilla.

In a frying pan large enough to accommodate the full surface of the quesadilla, heat the oil to medium-high.  Cook the quesadilla for about two to three minutes per side.  The pan should be hot enough that the quesadilla becomes a golden brown on each side, and the cheese nicely melted within. (…mmmmm!)

Remove from the pan and allow to sit for three to five minutes before cutting into eight (appie on a plate size) or twelve (finger food size) wedges.  Smear the top of each wedge with a teaspoon of the Pomegranate Hot Pepper Jelly.  We took this a step further by adding a dollop of sourcream, topped with Pomegranate Hot Pepper Jelly and a sprig of cilantro – we loved it … try it and let us know how YOU like it!

*replace the Chevaro and sambal oelek with ¼ of a chili feta (grated) or replace the  Chevaro with  a creamy Havarti (grated).


Quesadillas With Brie, Walnuts and Pomegranate Hot Pepper Jelly

INGREDIENTS
Butter, room temperature
8 x 8-inch diameter flour tortillas
1 pound chilled Brie, rind trimmed, cut into ½ inch thick slices
24 fresh cilantro sprigs
1 cup toasted walnuts
Artisan Edibles Pomegranate Hot Pepper Jelly
Sour Cream

Butter tortillas on 1 side; place buttered side down on large rimmed baking sheet.  Top half of each tortilla with cheese, cilantro sprigs, and nuts.  Fold tortillas in half; press lightly.  (Can be made 1 day ahead.  Cover, chill.)

Preheat oven to 300 deg F.  Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.  Transfer to baking sheet.  Keep warm in oven.  Cut each into 3 wedges.  Top with sour cream and Pomegranate Hot Pepper Jelly.

 


Pomegranate Hot Pepper Jelly with Goat Cheese and Crackers

INGREDIENTS
Goat Cheese Log
Artisan Edibles Pomegranate Hot Pepper Jelly
Dried Cranberries
Crackers (Your Choice)
Green Grapes

Whisk and then melt about 1/3 of the jar of Pomegranate Hot Pepper Jelly in the microwave (about 30 seconds).
Place goat cheese on serving dish large enough for addition of crackers and green grapes.
Pour melted jelly over log of goat cheese; wait a few minutes for the jelly to reset around the goat cheese and what has pooled on the plate.
Sprinkle log with cranberries, add crackers and green grapes to serving plate.


Savory Pomegranate Hot Pepper Jelly Cheesecake

INGREDIENTS
1 – 8 oz. package of cream cheese
1 large egg
2 teaspoons minced garlic
5 ounces of grated sharp white cheddar cheese
One jar of Artisan Edibles Pomegranate Hot Pepper Jelly

Combine first four ingredients in a food processor. Add 4 ounces of  Pomegranate Hot Pepper Jelly.  Pour into a 6-inch spring form pan. Bake at 350 degrees F for about 45 minutes.  It is always a good idea to place a separate pan of water in the oven while cooking a cheesecake of any kind, this helps keep it moist. Turn oven off, leave door open and let oven and cheesecake cool.  All cheesecakes profit from a thorough chilling before serving (preferably 12 hours).

This savory cheesecake may be sliced and served individually with a salad or carefully placed on a bed of micro greens in the centre of a serving platter and simply spread on your favourite crackers. Serve with green grapes and sliced apples. Enjoy either way! In each case garnish the cheesecake with a sprinkle of fresh pomegranate seeds.


Spinach Salad with Pomegranate Hot Pepper Jelly Dressing

INGREDIENTS
3 tbsp. Artisan Edibles Pomegranate Hot Pepper Jelly
2 tbsp. Olive oil
1/8 tsp. salt
1/8 tsp. Dijon mustard
2 cups washed spinach leaves
2 ounces goat cheese
2 tbsp. roasted chopped walnuts

In small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing.
Heat in the microwave for 30 seconds. If you find the dressing is still a bit thick add another tablespoon of olive oil.
Refresh spinach in cold water for 10 minutes. Spin dry in salad spinner, place in a large bowl and toss with the Pomegranate Hot Pepper Jelly dressing.
Top with sliced goat cheese and sprinkle with the roasted walnuts.
This recipe will serve two persons for lunch. For larger amounts you can double the recipe or increase as desired.
Serve this salad with a warmed French Baguette and Cultured butter. A bowl of fresh Lychee fruit is a refreshing finish.
A very special thanks to one of our customers for sending us this recipe via allrecipes.com, it truly is superb!

Options:
Another option is to garnish the salad with small goat cheese balls rolled in Herbs de Provence or more of the chopped walnuts in place of the goat cheese slices.
Take a spoonful of goat cheese and roll the cheese in the palms of your hands into a ½ inch ball. Repeat with remaining cheese and roll the balls in Herb de Provence or chopped roasted walnuts until lightly coated. The cheese balls may be prepared in advance and refrigerated until needed.If you decide to make the goat cheese balls you will need some Herb de Provence and/or some extra walnuts and goat cheese.
Fresh pomegranate seeds are a great addition to the salad as well.


Chicken Drumettes with Pomegranate Hot Pepper Jelly Glaze

INGREDIENTS
2 lbs. of chicken drumettes
1/3 cup of Artisan Edibles’ Pomegranate Hot Pepper Jelly
1/3 cup of Wild Flower liquid honey
1/3 cup of Dijon mustard
Cracked black pepper and salt to taste
1 tbsp. soy sauce or to taste (optional)

Pre-heat oven to 350 degrees F.
Whisk Pomegranate Hot Pepper Jelly and remaining glaze ingredients in a deep sided container and microwave for about 30 seconds. Whisk once again.
Pat chicken dry and place in a 9 x13 inch glass baking dish that has been slightly greased with olive oil.
Bake chicken for 15 minutes turning once.
Pour whisked glaze over chicken drumettes and continue cooking for about 30 to 40 minutes or until browned and tender.
For a quick and tasty dinner serve with jasmine rice, el dente cooked green beans and fresh dinner rolls. A green side salad is excellent as well.

Options:
Chicken breasts or a whole chicken cut into pieces is also succulent cooked in this way.
By using a little soy sauce the glaze is less sweet in taste.
If cooking a larger amount just combine the pepper jelly, honey and mustard in equal proportions; add soy sauce, pepper and salt to taste if desired.


Power Smoothie with Pomegranate Hot Pepper Jelly

INGREDIENTS
½ banana
½ cup yogurt
½ cup fruit juice, orange, cranberry etc.
1 tbsp. soy protein for added nutrition
1 tbsp. Artisan Edibles Pomegranate Hot Pepper Jelly for a taste blast.
1 tsp. wheat germ

Blend until smooth. Then add frozen fruit, for example, strawberries, raspberries etc., one at a time until smoothie is the consistency you desire. If necessary add a splash of milk to smooth out. Enjoy!

Options:
For a quick and tasty breakfast how about a toasted bagel with cream cheese and Artisan Edibles’ Pomegranate Hot Pepper Jelly.
Or serve Pomegranate Hot Pepper Jelly on your favorite muffin hot from the oven with whipped butter and a piece of fruit.
Add it to yogurt and top your morning porridge.