The Main Course

Monterey Turkey Sandwich

Put freshly roasted turkey breast slices atop sourdough bread. Spread a generous layer of Cran-Peño Preserves over turkey. Top with Monterey Jack cheese & broil ‘till bubbly!

Pepp’ricot Sticky Chicken

Combine 1 cup Pepp'ricot Preserves,

1 cup Catalina dressing, and

1 envelope dry onion soup mix.

Bring to a boil.

Glaze over your favorite recipe of crispy

   fried chicken.

Bake at 375 degrees for 15 minutes,

serve and enjoy.

Sandwich Specializer

After constructing your favorite ham,

turkey, roast beef or chicken sandwich,

spread a generous amount of Cran-Peño

Preserves to give your sandwich an

awesome “bite”. Everyone’s favorite!

Blissful Barbeque

Enjoy the Sweet Mother of Onion Marmalade with an amazing Bratwurst or polish sausage. Combine Marmalade with softened butter, form into a ball and refrigerate. Serve atop a juicy BBQ’d steak.

Southwest Lamb or Pork

Combine 1/2 cup “The Original” Jalapeño Preserves in saucepan with 1 tablespoon of butter and 2 tablespoons of freshly chopped mint. Simmer and serve over roasted lamb or pork.

Monte Cristo "Buzz"

Make your favorite Monte Cristo sandwich recipe and dip each bite into a side dish of Blackberry Buzz Preserves; simply divine!

Glazed Rotisserie Chicken

Warm Cran-Peño Preserves and brush chicken thoroughly as it cooks. Reserve extra to serve on the side. Serve over hot steamed rice. You may also substitute turkey for chicken.

BBQ Chicken for Two

6 chicken tenders thawed

½ tablespoon of Sweet Heat

1 ½ tablespoon of Cran-peno

½ c. honey bbq sauce

1 package flavored imitation mashed

potatoes

2 frozen Texas toasts

Your choice of salad stuff

CHICKEN TENDERS

Heat oven 400 Degrees

Brown chicken in pan with vegetable or extra virgin olive oil (about 7 minutes).  Put chicken tenders in a greased oven safe pan. Using another pan, put jelly and bbq sauce and heat until boiling.  Pour the scrumptious sauce over the chicken tenders and put in oven for 7-10 minutes. 

“Cherry Baby Bomb” Ribs

Ingredients for Glaze:

1 cup cherry cola 

1 cup of your favorite BBQ sauce

1/3 cup “Cherry Bomb “ preserves  

2 tablespoons teriyaki mix

(recommended: Kikkoman)

2 cloves fresh minced garlic

1 small red onion finely diced

Directions

Preheat oven to 275 degrees F.

Season 4-5 racks of baby back ribs with salt and pepper.

Place ribs in a shallow roasting pan. Tightly cover with

foil. Bake in oven for 21/2 hours.

While ribs are cooking, make glaze by combining glaze

ingredients in a saucepan over medium heat. Simmer 10

minutes and remove from heat.

Remove ribs from oven and carefully drain fat from roast-

ing pan. Generously brush with glaze and finish off ribs

on a hot grill, turning and brushing with glaze for 10-15

minutes.  Remove from grill and cut into servings. 

Serve hot with glaze on the side.

Razpepper Glazed Salmon

½ cup Razpepper Preserves

Juice of 1 fresh orange

Zest of 1 orange

1 tsp. fresh garlic, minced

Mix above ingredients until well blended.  Meanwhile, place 16 oz. fresh salmon on a large piece of foil.  Sprinkle with course salt and freshly ground pepper.  Pour

Glaze over fish and wrap tightly with foil.  Place on a medium high grill and cook for 10 to 15 minutes or until fish flakes easily.  Garnish with sliced scallions or sesame

Seeds and enjoy over hot cooked rice.

Serves 4

Filet Mignon with Blackberry “BUZZ” Reduction

4(6oz) filet mignon steaks

Salt and freshly ground black pepper

3 TBS olive oil

1/4 cup finely chopped shallots

3/4 cup dry red wine (recommended: cabernet sauvignon)

1 cup low-sodium beef broth

4 TBS Pepperlane Blackberry BUZZ

3 TBS unsalted butter—chilled

Compound butter, for garnish, recipe follows Blackberries, for garnish

Directions:

Pat the steaks dry with paper towels and season generously with salt and pepper.  In a heavy skillet, heat 2TBS oil over medium-high heat until almost smoking.  Sear the steaks in the hot oil for 3 minutes per side for medium-rare.

Reduction: Sauté shallots until tender in 1 TBS oil, in a sauce pan combine beef broth, wine, jelly, cooked shallots—simmer on medium heat until reduced to 1/2 cup.  Remove from hear, whisk in chilled butter 1 TBS at a time for a satin finish.  Serve over meat.

Also try this reduction over game meats such as, elk, buffalo, venison.

Mozzarella in Carrozza

Fan Submission

Ingredients:

1. •Pepperlane Preserves Sweet Heat
   

2. •6 slices white bread, crusts removed
   

• 1 fist-sized ball fresh mozzarella, cut into 1/4” slices, then into strips

• 1/2 c. milk (whole or 2% preferred, but skim works fine)

• 1/4 c. (or so) AP flour

• 1 – 2 eggs (depending on size)

• salt and pepper (optional)

1. •Butter, olive oil (NOT EV) or combination for frying
   

Directions:

Make sandwiches with mozzarella, bread and jelly. Spread jelly on one

slice of bread; leave a margin around the edges free of cheese and jelly. Pinch the edges together to help seal. (Depending on the sort of bread you use the seal will be more or less complete, but even with wonder bread—which I do not recommend—it will come apart a bit as you fry the sandwiches.)

Pour the milk in a soup bowl. Break the eggs into a separate soup bowl

and mix with a fork, you may season with salt and pepper if you wish. Heat the butter/oil in a heavy skillet on a medium to medium low heat. Dip both sides of the sandwiches briefly into the milk; dredge both sides in the flour; dip both sides in the beaten eggs. Fry on both sides just as you would do with a toasted cheese sandwich, turning a couple of times and pressing down on the sandwich until the cheese is melted and the outside is nicely browned.

Serve with extra Sweet Heat.

Healthy Wrap with a “Snap”

Ingredients:

Wraps

Spreadable reduced fat cream cheese

Pepperlane GINGER with a “SNAP”

Boneless, skinless chicken tenders

Boston butter lettuce leaves

Bean Sprouts

Carrots cut into matchsticks

English Cucumber cut into matchsticks

Cilantro leaves—Mint Leaves

Green onions cut lengthwise

Directions

Sprinkle chicken tenders with salt and pepper, cook in skillet sprayed with pan coating over medium heat until golden brown and no longer

pink, about 7 to 8 minutes.

To put the wrap together, generously spread wrap with cream cheese.  Spread preserves over cream cheese.  Lay lettuce over middle of wrap. 

Arrange rest of ingredients lined up side by side in small mounds.  Carefully roll up and slice in half diagonally.  Secure seams with toothpick.  Serve with Pepperlane Ginger preserves on the side.

“It’s almost Spring!” Lamborghini

1 lb. lean ground lamb divided into 4 equal burgers

4 hamburger buns or hard Kaiser rolls

Garnishes of your choice such as lettuce, tomato,

sprouts, ect.

Four slices pepper jack cheese

Grill burgers to desired temperature melting the

cheese on top the last few minutes of grilling.

Meanwhile, prepare sauce for burgers.

Mint Jalapeno Sauce:

½ cup Pepperlane Jalapeno Preserves

2 tbs. finely chopped fresh mint

1 tbs.butter

Over medium heat preserves 

and mint until bubbly,

remove from heat and add butter.  

Wisk Until butter has melted.

Spoon over burgers. Enjoy!

Easter Ham in Paradise

Preheat oven to 275 degrees

Place one bone-in ham, butt or shank

portion, in roaster. 

Score the top of ham to allow juices

to distribute.

Cover with foil and bake for one hour. 

Meanwhile, soften one 11oz. jar of “peppers in paradise” in microwave stirring every 30 seconds until the

Preserves are of sauce consistency.  Reserve 1/3 cup. 

Take ham out of oven and brush all over with preserves. Cover with foil and return to oven for another hour.

Repeat this step using rest of preserves.  Return to oven uncovered for one more hour.

Serve ham with reserved sauce.

Hot Blooded Orange Stir Fry

Ingredients:

3 Tbs. canola or peanut oil

1 ½ lbs. flank steak cut against the

grain into ¼ inch strips

½ of one sweet onion sliced

1 large carrot cut into matchsticks

1 sweet red pepper cut into thin 2 inch strips

2 cups frozen sugar snap peas

1 cup frozen pre-shelled edamame

3 green onions sliced diagonally about 2 inches long

Toasted sesame seeds for garnish

Freshly grated orange zest for garnish

Sauce:

2/3 cup Pepperlane Hot Blooded Orange Marmalade

2 Tbs. soy sauce (or to taste)

1 tsp. toasted sesame oil

Heat oil in wok to medium high; add onion, carrot, and red pepper.  Stir fry for 2 minutes.  Add snap peas and edamame. Stir fry for 1 minute.  Add steak and green onions; stir fry for one minute more.  Combine sauce ingredients, and pour over stir fry.  Heat just to a bubbly hot.  Transfer to a serving platter.  Garnish with sesame seeds and orange zest. Serve with hot steamed or sticky rice.

NOTE: The beauty of this recipe is that it is so versatile; you can make it all vegetarian, or use chicken or shrimp in place of the beef.  Just don’t try substituting the marmalade

Not Your MaMas’ Meatloaf

Prep Time: 10 Minutes 

Cook Time: 1 Hour

Serves: 6

Meatloaf Ingredients:    

¾ Lbs. lean ground beef

¾ Lbs. ground pork

2 eggs beaten

1/4 cup ketchup

3/4cup herb seasoned dry bread stuffing mix

½ (1ounce) package ranch style dressing mix

1 6 ounce can French fried onion

Directions:

Preheat oven to 350 degrees.  In a large bowl, combine meats, eggs, ketchup, stuffing mix, ranch dressing mix, And onions.  Shape into loaf and fit into loaf pan.

Bake loosely covered with foil at 350 degrees for 40 minutes.

Take out of oven.  Mix Marmalade and ketchup and pour over meatloaf.  Return to oven uncovered for 15 more minutes until meat is done.  Let meatloaf rest 10 to 15 minutes before cutting into slices.

Sauce for Meatloaf:

½ of an 11 oz. jar Pepperlane “Sweet Mother of Onion” Marmalade

2 Tbs. ketchup

Absolutely “The Bomb” Breakfast Kebabs

Makes 6 kebabs, 1 cup sauce

Total Time: about 1 hour

For the sauce-

1 cup Pepperlane Cherry Bomb

    Pepper Preserves

3Tbs purchased barbecue sauce

For the Kebabs-

6 pork sausage links, cut into 1-inch pieces

6 strips thick-sliced bacon

8 oz. ham steak, cut into 1-inch pieces

Preheat oven to 350 degrees; line a baking sheet with foil and top with a cooling rack.  Coat rack with nonstick spray.

Combine preserves and barbecue sauce in a small saucepan over medium heat until preserves melts and sauce is warm.

Thread sausage pieces, bacon strips, and ham pieces loosely onto six 10 inch long skewers.  Brush kebabs with sauce

And transfer to prepared baking sheet.

Roast kebabs until all meats are browned and cooked through, 45-50 minutes.  Baste and turn every 10 minutes to ensure

Even cooking.  Remove from oven and serve immediately.

Party Meatballs

1 1/2 lbs. lean ground beef

1 1/2 c. bread crumbs

1 teaspoon of salt

1 teaspoon of dry mustard

2 tablespoons of chili sauce

1 egg

Heat oven to 400 degrees. In a large bowl , combine all meatball ingredients; mix well. Shape into 48 1 1/4 - inch balls. Place in greased 15x10x1 - inch baking pan. Bake for 15-20 minutes. Makes 24 servings.

Heat your choice of a 11oz. jar of Peppericot, Cran-Peño, Sweet Mother of Onion Pepper Preserves and pour into a serving bowl. Add cooked meat balls, turn gently to coat.

“It’s almost Spring!” Lamborghini

1 lb. lean ground lamb divided into 4 equal burgers

4 hamburger buns or hard Kaiser rolls

Garnishes of your choice such as lettuce, tomato,

sprouts, ect.

Four slices pepper jack cheese

Grill burgers to desired temperature melting the

cheese on top the last few minutes of grilling.

Meanwhile, prepare sauce for burgers.

Mint Jalapeno Sauce:

½ cup Pepperlane Jalapeno Preserves 

2 tbs. finely chopped fresh mint

1 tbs.butter

Over medium heat preserves and mint until bubbly, remove from heat and add butter.  

Wisk Until butter has melted.  

Spoon over burgers. Enjoy!

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

Light and Crispy Crab Cakes with Meyer Lemon Glaze

2 cups lump crab meat

1 Tbs. fresh lemon juice

2 cups warm mashed potatoes

4 egg yolks

1 Tbs. Dijon mustard

3 or 4 dashes hot pepper sauce

1 tsp. salt

Freshly ground pepper

1/3 cup olive oil

Carefully pick over crabmeat and remove any bits of shell or cartilage.  Toss with lemon juice and set aside.

In a large bowl combine potatoes, egg yolks, mustard, pepper sauce, salt and freshly ground pepper to taste.  Fold in the crab meat.  Mold approximately ¼ cup molds with your hands, shaping into 12 patties, each about ½ inch thick. Heat 3 Tbs. of the oil in a large skillet over medium high heat.  Add as many crab cakes as you can without crowding them, and cook for three minutes on each side, or until they are well browned. Fry the remaining cakes the same way, adding more oil as necessary. For Glaze, warm ½ cup of Pepperlane Meyer Lemon Preserves over medium heat and drizzle over crab cakes

*note: a base of mashed potatoes and egg yolks makes these cakes lighter and more delicate than those made with bread crumbs.