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by Sarah Steimer

These are the best pulled pork sandwiches I've ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. Worried that this may be too spicy (it was perfect for me)? Maybe try another more savory jelly such as an onion jelly --- who knows, though, maybe even something like a raspberry jelly could be tasty.

This was the best pulled pork sandwich I’ve ever had. I love pepper jelly and never would have thought to incorporate it into a recipe this way. If you’re worried that this may be too spicy (it was perfect for me), maybe try another savory jelly such as an onion jelly — but who knows, perhaps even something like a raspberry jelly could be tasty.

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by Sarah Steimer

I picked up this cranberry pepper jelly at a market in Lincoln Square (in Chicago) on a whim. I've had raspberry pepper jelly before, which I loved, and I wanted to try one that would seem a bit more seasonal. I still like the raspberry version better, but this was really delicious.

I picked up this cranberry pepper jelly at a market in Lincoln Square (in Chicago) on a whim. I’ve had raspberry pepper jelly before, which I loved, and I wanted to try one that would seem a bit more seasonal. I still like the raspberry version best, but this was really delicious.

  • 2 slices of good bread
  • 1/2 small onion (or a little less than 1/4 cup), thinly sliced
  • about 2 tablespoons olive oil
  • 2 tablespoons pepper jelly (I used cranberry, but most often see either plain pepper jelly or raspberry pepper jelly)
  • a few slices of a sharp cheddar cheese OR a few slices of pepper jack cheese

Heat a small sauté pan before adding the olive oil to the pan. Once the oil is warm, add the onions and caramelize for about 10 minutes.

Place the cheese and onions on the bread. Smear the opposite slice with the jelly. Grill in a panini press or in a pan until the cheese has melted and the bread is crisp.

Makes one panini.

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by Sarah Steimer

I've had variations of spinach and strawberry salads, but I put my own spin on this.

  • a few handfuls of spinach, rinsed
  • about 5-6 strawberries (depending on size), sliced
  • sliced almonds
  • shredded Parmesan cheese
  • 1 tablespoon raspberry pepper jelly
  • 2 tablespoons oil
  • 1 1/2 tablespoons vinegar

Combine oil, jelly and vinegar for the vinaigrette.¬† To note: I’m guessing on the amounts, so play around until it tastes good to you.

Toss the spinach and strawberries. Sprinkle almonds and cheese on top. Drizzle with the vinaigrette immediately before serving.

Makes about two servings.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Sarah Steimer

Haha, jelly curls sounds like jerry curls. Which sort of doesn't make me hungry anymore...

  • 1 sheet of puff pastry
  • 1 egg, whisked
  • jelly
  • sugar

Roll out puff pastry. Place a thin layer of jelly on one half of the sheet (I used a hot pepper jelly — a gift from a friend in Pittsburgh!).

Fold the puff pastry over, covering the jelly. Press edges to seal. Brush both sides with egg. Slice into 1/2 inch pieces. On a baking sheet (I put parchment paper down first), twist the pieces into curls and sprinkle with a little sugar. Freeze for about 15-20 minutes.

Bake the curls at 400 degrees for about 15 minutes or until golden brown.

Makes about 15 curls.

Recipe adapted from: Martha Stewart

Photo: Sarah Steimer

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