For Starters and Sides

Pepperlane Preserves N' Cream Cheese

Pour any of our Pepperlane Preserves

over a block of cream cheese and serve

with your favorite choice of

cracker. A sensational appetizer for

any party or occasion.

Crispy Shrimp or Chicken Wontons

Make little wonton cups by lightly brushing 3-inch wontons wrappers with oil. Pleat edges and place in mini muffin tins. Bake at 375 degrees for 5-8 minutes or until crisp. To fill cups, spoon 1 teaspoon of onion-chive cream cheese. Top each with 3 bay shrimp or 3 cubes of cooked chicken. Return to oven. Bake another minute to soften cheese. Top with any of our Pepperlane Preserves and fresh snipped chives. Mmmm Mmmm!

Southwest Dipper

All of our Pepperlane Preserves make a great dipping sauce for jalapeño poppers, mozzarella sticks, chicken strips, coconut shrimp, warm soft pretzels and more!

Summer Buzz Wrap

Start with your choice of tortilla.  Spread soft chive & onion cream cheese onto tortilla; liberally spread Blackberry Buzz Preserves over cream cheese. Alternately stack thin slices of Muenster cheese, smoked turkey & honey cured ham. Top with 2 romaine lettuce leaves. Roll the tortilla up securing with toothpicks to hold. Cut wrap on bias. Enjoy the Buzz!

Sweet Potato, Apple, and Pork Packets

For each packet: Cut 4-18"x12" pieces of heavy foil. Spray with cooking spray. Place 4 sliced and peeled sweet potatoes, 1/4 of a sliced apple and 1 smoked pork chop on foil. Sprinkle with salt, pepper, and cinnamon. Spread 2 tablespoons of Cran-Peño Preserves over the top and 1/2 teaspoon of orange zest. Fold foil over so edges meet. Seal edges making a tight 1/2 inch fold. Fold again. Cover and grill packets 4 to 5 inches from medium heat for 20-22 minutes or until potatoes and apples are tender. Cut an "X" in foil packet and fold back. Sprinkle with sliced green onions and serve.

Cornbread with a "Kick"

Spread softened cream cheese on top of your favorite cornbread. Top it off with any of our wonderful Pepperlane Preserves and enjoy with soup, stew, chili, or as a treat for breakfast.

“Sweet Heat” Tropical Salsa

1/4 cup “Sweet Heat” preserves plus more for garnish

4 cups diced fresh mango

2 Jalapeño’s diced or more to taste

1 bunch green onion chopped

1 English cucumber diced

1 Red pepper diced

Juice of 3-4 limes

1/2 bunch cilantro chopped

Corn chips (such as scoops)

Combine all ingredients for salsa gently stirring.

When ready to serve, spoon salsa into scoops and top with a drizzle of sweet heat for an extra kick. Enjoy.

Pina Colada in Pepperlane “Paradise”

*Be sure to use unsweetened coconut so that it doesn’t burn

during frying.

Makes 8 servings/total time 45 minutes

HEAT: canola oil

WHISK:

¾ cup coconut milk

6 tbs. ‘pepperlane’ peppers in

paradise preserves

3 tbs. cornstarch

1 tbs. Worcestershire sauce

1 cup each unsweetened coconut and panko bread crumbs

TOSS:

1 Lb. lg. shrimp peeled and deveined, tails left on

¼ cup cornstarch

HEAT: 1 inch oil in a large, sauté pan over medium

high heat to 360 degrees

WHISK: together coconut milk, preserves,3 tbs. cornstarch and Worcestershire in a bowl.  Combine coconut and panko in another bowl.

TOSS: shrimp with ¼ cup cornstarch; shake off excess.  Dip into coconut milk mixture, then dredge in panko mixture.  Drop shrimp, one at a time, into hot oil and fry in batches until golden brown, about 3 minutes.  Transfer shrimp to a paper towel lined plate.

“Paradise Dipping Sauce”

1 cup “paradise preserves”

2 tbs. dark rum (optional)

¼ cup coconut milk

2 tbs. fresh lime juice

MELT: pineapple preserves in a small skillet over medium low heat.  Whisk in coconut milk, lime juice, and rum; let sauce cook one minute.  Remove sauce from heat and season with salt to taste.  Happy Dipping!

Email us your favorite recipes and how you use our great preserves in your favorite dishes.