Posted on Feb 17th 2016
1 Jar Dorothy's Apple Butter
1 TBLS Dijon Mustard
1 tsp crushed dried sage
2 TBLS lemon juice
Combine all in a sauce pan and bring to boil.
Remove from heat and cool.
Serve warm with 1 ½ Pound round of Brie Cheese and sliced dried figs or pears.
Pork Loin Roast (4 Lbs)2 Apples (cored & sliced)6 slices of bacon (cooked for about 3 minutes)1 Tbls Dijon Mustard1 8.5 oz jar Dorothy's Candy Apple Jelly¾ Cup brown sugar (divided into ¼ & ½ ) Cut slits across the loin - 1 inch apart - about ¾ of the way through. Curl the loin into circle [...]
1 jar Dorothy's Red Rhubarb Jelly1 Tbls Fresh Ginger ~ 1 tsp Garlic, Chopped 1 Tbls Soy Sauce1 pound peeled and deveined medium shrimp (36 to 42 per lb.) Skewered – 4 to 5 per skewer.Place Glaze ingredients in sauce pan and bring to simmer. Divide glaze. Use ½ to brush skewered shrimp then place on grill. Grill- [...]
1 Jar Dorothy's Red Currant Jelly¼ cup Ketchup¾ cup Brown Sugar1 cup Dijon Mustard4 Lbs Little Smoky SausagesPlace the sauce ingredients into a slow cooker and stir to mix. Add the little sausages stir to coat then cover and cook for minimum of 2 hours.
2 Pints Fresh Raspberries1 cup Chopped Rhubarb (1/2 inch pieces)1 jar Dorothy's Raspberry Rhubarb Jelly2 Tbls Fresh Lemon JuiceCombine all in sauce pan and heat to simmer. Cook for about 3-6 minutes to soften rhubarb.Cool before serving.Serve over Ice Cream or Cheese Cake.
1 pkg Pilsbury Grands! Flaky Layers Biscuits (refrigerated)1 Jar Dorothy's Quince Jelly8 oz soft Brie Cheese (divided into 16 pieces) Heat Oven to 350° F. Line a large baking sheet with parchment paper. Separate dough into 16 - 2 layer rounds. Place ½ oz Brie and 1 Tbls jelly in center of each round. Stretch dough up to form [...]
Combine over medium heat 1 jar Dorothy's Mint Apple Jelly2 Tbls sugar½ cup water¼ cup white wine vinegar. Bring to a simmer then ADD: 2 Tbls chopped fresh mint leaves 1 Tbls lemon juice. Stir to combine and serve warm with any cut of lamb.
4 Tablespoons Dorothy's Huckleberry Jelly1 Tablespoons Minced shallots2 teaspoons minced fresh Thymedash of salt & pepper,Combine above in a sauce pan then heat to simmer. Place 4 Trout or Salmon filets (6 oz each) in a buttered glass baking dish and brush on glaze. Place under pre-heated broiler. Cook to done, about 10 to 12 minutes.
1 sheet frozen Puff Pastry, thawed & rolled to 14-in square¼ cup Dorothy's Huckleberry Jelly1 round Brie Cheese (13 oz)1 egg Beaten with 1 TBLS water4 Sliced & Cored Apples Spread jam in a 4-1/2-in. circle in center and place cheese over jam. Fold pastry around cheese; trim excess dough; pinch edges to seal. Place seam side down [...]
1 jar Dorothy's Huckleberry Jelly12 oz Chili Sauce¼ cup lemon juice 1 ½ - 2 Lbs cooked meat balls Whisk together the chili sauce, lemon juice and red plum jelly. Pour into slow cooker and simmer over low heat until warm about 15 mins. Add the cooked meatballs – and turn with spoon to coat. Cover and continue to heat another 45 [...]