We
have tried many different ways to showcase these jellies and
would like to share some of the following.
Fruit
Salsa with Sauvignon Blanc Jelly
Pineapple Salsa
Pinot Noir Jelly Wiener Sauce
Pinot Gris Glaze For Ham
Semillon Blanc Fruit Salad Dressing
Spicy Jelly Dip Made With Syrah Jelly
Thumbprint Cookies
Fruit
Salsa with Sauvignon Blanc Jelly
1
cup strawberries
2 tart apples, peeled and chopped
2 kiwi fruit, peeled
2 tablespoons sauvignon blanc jelly
2 tablespoons brown sugar
1/4 cup orange juiced.
Simply chop all the fruit to salsa sized chunks, add jelly,
brown sugar and orange juice. Refrigerate.
Serve on short cakes, scoop with cinnamon/sugar tortillas.
Pineapple
Salsa
1/3
cup Chardonnay Jelly
1/4 cup chopped red bell pepper
2 tablespoons chopped jalapeno (or pepperchinis if you don't
want it too hot)
1/2 teaspoon salt
1 teaspoon dried mint flakes
2 tablespoons lime juice
1 can crushed pineapple, 8 ounce can
Mix all ingredients together. refrigerate. great on chicken,
pork and white corn tortilla chips.
Spicy
Jelly Dip Made With Syrah Jelly
1 jalapeno pepper, seeded and diced
1/2 red chile pepper, seeded and chopped
3 cups Syrah Jelly
2 tablespoons apple cider vinegar
In
a food processor or blender, combine the jalapeno pepper and
red chile pepper. Pulse until finely chopped. Transfer to
a serving dish, and mix in the Syrah jelly and apple cider
vinegar. Taste, and adjust amounts to suit your palate. Try
this one with crackers and cheese.
Pinot
Noir Jelly Wiener Sauce
1 cup Pinot Noir jelly
1 cup prepared Dijon mustard
1/4 cup ketchup
3/4 cup brown sugar
4 (16 ounce) packages little smokie sausages
In
a slow cooker over medium low heat, mix the Pinot Noir jelly,
Dijon mustard, ketchup and brown sugar. Put little smokie
sausages into the mixture and simmer for 2 hours.
Serving with toothpicks.
Pinot
Gris Glaze For Ham
Blend
1 6 oz. jar Pinot Gris Jelly, 1/3 cup brown mustard, Pinch
of Allspice, currants or raisins together, Brush on meat for
the last three minutes of cooking.
Semillon
Blanc Fruit Salad Dressing
Combine
1/4 cup of Semillon Blanca jelly with 1/2 cup low fat sour
cream.
Thumbprint
Cookies
It was very easy to re-invent these popular cookies to suit
the various jellies. The Merlot Jelly was a champ in the end.
¼
cup butter softened
¼ cup shortening
¼ cup brown sugar packed
1 egg, separated
½ tsp vanilla
1 cup flour
¼ tsp. salt
¾ cups Seame Seeds
Merlot Jelly
Preheat oven
to 350°
Mix butter, shortening, sugar, egg yolk and vanilla thoroughly.
Work in flour and salt until dough holds together Shape teaspoons
full of dough into 1-inch balls.
Beat egg white slightly. Dip each dough ball into egg white
and roll in Sesame Seeds. Place dough balls 1 inch apart on
ungreased baking sheet. Press thumb deep into center of each
dough ball .
Bake about 10 minutes or until light brown. Remove from baking
sheet immediately.
Cool and fill thumbprint with MerlotJelly.
