Great food and great friendships go hand in hand. A special thanks to our friend Christa McAloney for creating and testing all of our Wine Jelly recipes.
Ham with Mustard and Merlot Glaze
Curried Chicken Salad
Festive Brownies with Chocolate Ribbons
Riesling Glazed Salmon
Confetti Cous Cous
Warm Champagne Chevre
Turkey Autumn Tea Sandwiches
Blueberry Rosso Empanadas
Cranberry Tangerine Almond Bark
Ricotta, Rosso and Rosemary Crostini
Preheat over to 350 degrees.
Add all ingredients besides ham in the food processor and blend until smooth. Pour glaze over ham and bake for 1 hour or until the ham is heated through and the glaze is browned.
Preheat oven to 350 degrees.
On a sheet pan, coat chicken breasts with olive oil, salt and pepper. Roast for 25 to 30 minutes until the chicken is just cooked. Set aside to cool and dice.
Combine the mayonnaise, wine, Merlot jelly, curry powder and 1 ½ tsp salt in a food processor.
Toss the cool, diced chicken, dressing, celery, green onions and cranberries together. Refrigerate at least one hour for the flavors to blend. Before serving, mix in the toasted almonds.
Preheat oven to 325 degrees.
Coat a 9” by 13” baking pan with non stick spray.
Heat jelly over low heat in a small pan until pourable.
Blend brownie mix, eggs, oil and water. Beat by hand or mixer for about 1 minute until combined. Pour into coated pan. Swirl the warm jelly into the brownie batter. Bake for 25 to 30 minutes or until a toothpick in the center comes out clean. Set aside to cool.
Melt the chocolate chips, separately in the microwave, until completely melted. (Should be less than one minute). Using a fork, drizzle each chocolate onto the brownies to make brown and white ribbons. Top with toasted slivered almonds. Once chocolate ribbons have cooled and set, slice into bars.
Warm the jelly in the microwave until pourable (20-30 seconds.) Season both sides of each fillet with salt and pepper. In a sauté pan, heat the olive oil over medium heat. With a basting brush, coat each side of the fillet generously with the jelly. When the oil is hot, caramelize the salmon for 2 to 3 minutes on each side for medium rare. You may want to do the four fillets in two separate pans to avoid burning the sugar in the jelly.
In a large bowl, pour the boiling water over the cous cous and butter. Mix briefly and cover with plastic wrap and let sit for at least 5 minutes. Fluff with a fork. Whisk together the yogurt, jelly, olive oil, vinegar, curry, salt and pepper. Pour over cous cous and mix with a fork. Add the carrots, parsley, almonds, green onions and red onions. Serve at room temperature. Enjoy!
In a sauce pan, heat jelly and pepper flakes over low heat until the jelly has melted and the peppers have infused the jelly. (approximately 7-10 minutes). Pour over the chevre and serve with crackers.
Mix the cream cheese, jelly and shallots until well combined. Lay out 8 slices of bread and spread them with a thin layer of the cream cheese mixture. Place a two slices of turkey on 4 of the slices. Place two basil leaves on top of the turkey. Top with the other slice of bread, cream cheese side down. Wrap in plastic until ready to serve. Just before serving, cut each sandwich into 4 fingers. Serve chilled.
Allow puff pastry to defrost in the refrigerator.
Mix frozen berries, jelly, lemon zest and cinnamon. Heat in a saucepan over medium heat until berries have burst, about 25 minutes. Set aside to cool completely.
Preheat over to 425 degrees. Roll out puff pastry sheets and cut with a 3 inch biscuit cutter. Mix the room temperature cream cheese with the cooled berry mixture. Place one teaspoon on the left portion of the circle, and brush eggwash around the edges. Fold over to create a half moon and crimp closed using the tines of a fork. Brush egg wash over the empanada and bake for 15-20 minutes until golden brown. Dust with powdered sugar. Makes approximately 24 empanadas.
Melt the chocolate chips and jelly in the microwave in 10 second intervals. Stirring between each heating. This will take approximately 40 seconds to a minute to melt completely. Once melted, stir in the tangerine zest, and pour onto a baking sheet lined with a silpat. Use a spatula to smooth out the chocolate to approximately ¼ inch thickness. Top with the scattered almonds and dried cranberries. Place in the freezer or fridge until cooled completely. Break into pieces for serving. Keep in fridge until just before serving.
Warm jelly in microwave until pourable. Appoximately 20 seconds. Mix the ricotta, jelly, rosemary with a pinch of salt and freshly ground black pepper. Toast pumpernickel until crispy. Top with cheese mixture and garnish with a little bit of lemon zest. Makes approximately 20 toasts.