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Beef Brisket with Onion-Lemon Marmalade

Beef Brisket with Onion-Lemon Marmalade

bisket1 beef brisket (6 to 8 lb.)
2 large onions, sliced
2 large lemons, peeled and thinly sliced
2 C. port
1/2 C. brown sugar
3 T. mixed herbs (optional – rosemary, basil, oregano, thyme)
4 cloves garlic, chopped coarsely
1-1/2 tsp. coarsely ground pepper

Trim excess fat from brisket. In a roasting pan, place onion slices, lemon slices and garlic. Lay brisket on top of vegetables. Mix together port, brown sugar, and herbs; stir until sugar dissolves, then pour evenly over brisket. Sprinkle brisket with pepper and cover roasting pan tightly with foil. Bake in a 300:F oven until brisket is very tender when pierced, about four hours. When brisket is tender, uncover pan and return it to the oven (raise temperature to 450:F to brown the meat slightly, about 20 minutes. Remove brisket from pan. Skim off fat from pan juices and put in sauce pan. Boil juices and vegetables, uncovered, stirring often. As mixture thickens, reduce heat to medium and stir constantly; cook until thick and shiny, and reduced to about 1-3/4 C. (20-30 minutes). Add salt to taste. To serve, slice across the grain. Spoon marmalade over brisket. Garnish with lemon “bows” and chopped parsley if desired. Serves 10-12.

Sungold Tomato Preserves

Sungold Tomato Preserves

sungold4 pounds sungold tomatoes
3/4 cup lemon juice
2 tablespoons cider vinegar
3/4 cup brown sugar
2 cups sugar
2 teaspoons cinnamon
2 teaspoons nutmeg

In a food processor or blender, blend the tomatoes until mostly smooth. Mix the tomato puree with the rest of the ingredients in a large stockpot. Heat over medium-high heat and bring to a boil. Reduce the heat and allow to simmer for about an hour, or until the preserves will mound on the back of a spoon without sliding off immediately. Use an immersion blender to smooth out the preserves.

Tip: If you don’t have an immersion blender, you can process the preserves in batches in a food processor or blender. Alternatively, don’t blend the preserves any further, and enjoy the more chunky preserves.

While the preserves cook, prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.

When the preserves are almost done, move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.

Fill the jars with preserves up to ¼” below the rim. Use a clean towel to wipe any preserves off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 15 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.

Try making a grilled cheese and tomato preserves sandwich.

Sun-Dried Tomato Onion Jam

Sun-Dried Tomato Onion Jam

1094673 medium onions, halved lengthwise and thinly sliced crosswise
3 T. unsalted butter
1/3 C. sugar
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. dried hot red pepper flakes
1/2 C. dry white wine
1 T. red-wine vinegar
1/4 C. packed dried apricots, thinly sliced
3/4 C. drained oil-packed sun-dried tomatoes, chopped

Cook onions, butter, sugar, salt, pepper, and red pepper flakes, covered, in a 10-inch heavy skillet over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes. Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally, until thick, 20 to 30 minutes. Serve at room temperature. Makes about 2 cups.

Fig Preserves with Root 80 Proof Spirits

Fig Preserves with Root 80 Proof Spirits

8 cups fresh figsfigpreserves1edited
3 cups water
1 tablespoon baking soda
1 1/2 cups sugar
Zest 1 lemon
2 tablespoons fresh lemon juice
1/2 cup ROOT 80 Proof Spirits (optional)

Put figs in a large bowl, mix 2 cups water with baking soda in a large measuring cup. Pour soda water mixture over figs, press figs into water to remove debris then rinse with cold water. Cut figs into small pieces. In a large stockpot add figs, sugar, lemon zest, lemon juice, and 1 cup remaining water. Cook over medium high heat for 15-20 minutes, stirring occasionally. Remove pot from heat, puree mixture with an immersion blender until smooth. Return to heat, bring to a boil and cook for 10 minutes. Remove pot from heat and process hot mixture again with immersion blender until thick and creamy (resembles very thick applesauce). Add 1/2 cup ROOT 80 Proof Spirits, stir to blend. Return to heat and cook additional 10 minutes, stirring constantly. Ladle hot preserves into sterilized jars, cover jars with cleaned lids and rims, process in a hot water bath for 15 minutes. Allow preserves to cool, store in a dry dark place.

Watermelon Jelly

Watermelon Jelly

03e9c685b9da28696767e63a9cc092c62 cups watermelon juice (from about 1 small or 1/2 large watermelon)
3 tablespoons fresh or bottle lemon juice
3 1/2 cups granulated sugar
1 pouch Certo liquid pectin

To make watermelon juice, roughly chop watermelon. You’ll need about 6 cups of chopped melon to produce about two cups of juice. Run melon through a food mill (if you have one), or crush and then strain through a fine mesh sieve to remove any seeds or pulp. Prepare canner and wash/sterilize 8 4-ounce canning jars. Keep jars in hot (not boiling) water until ready to use. Combine watermelon juice, lemon juice, and sugar in a 6 to 8-quart nonreactive saucepan. Bring to a full roiling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly. Quickly stir in pectin. Return to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon. Ladle hot jam into jars, leaving 1/4-inch of headspace. Wipe the rims clean and top with lid; screw on ring until finger tight. Process in a boiling water bath for 7 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 1 month. 6-7 4oz. Jars

Cranberry Compote

Cranberry Compote

orange-cranberry-compote_400x4001 (12-ounce) bag fresh cranberries
1 1/2 cups plus 2 T. water, divided
1/2 cup plus 2 T. sugar
1 tsp. orange zest
1/4 cup fresh orange juice
1 T. cornstarch

In a medium saucepan over medium-high heat, combine the cranberries, 1 1/2 cups water, sugar, orange zest, and orange juice. Cook until cranberry skins begin to split, about 5 to 10 minutes. Using a potato masher, crush cranberries until no whole berries remain. Reduce heat to medium-low, and cook, stirring occasionally, until thickened, 5 to 10 minutes. In a small bowl, combine remaining 2 T. water and cornstarch, and stir until smooth. Pour into the cranberry mixture and cook for 6 minutes. Remove from heat, and cool for 15 minutes before serving.

Cape Gooseberry-Rose Preserves

Cape Gooseberry-Rose Preserves

Cape Gooseberry-Rose Preserves

 

1 ¼ lb. Cape Gooseberries, husks and stems removed

1 ½ C. sugar

3 T. bottled Lemon Juice (fresh squeezed is not safe to use)

2 tsp. Rose Water

 

Place 2 small plates in freezer to chill. In large saucepan, bring gooseberries, sugar, and lemon juice to boil, stirring often, over medium-high heat. Once sugar has completely dissolved, remove pot from heat and crush fruit coarse with potato masher, leaving some berries intact. Return mixture to boil over medium-high heat and cook, stirring and adjusting heat as needed, until mixture registers 217 to 220 degrees, 12 to 15 minutes. (Temperature will be lower at higher elevations; click here for more information.) Remove pot from heat. To test consistency, place 1 tsp. preserves on chilled plate and freeze for 2 minutes. Drag your finger through preserves on plate; preserves have correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of preserves using spoon and stir in rose water. Meanwhile, place two 1-C. jars in bowl and place under hot running water until heated through, 1 to 2 minutes; shake dry. 5. Using funnel and ladle, portion hot preserves into hot jars. Let cool to room temperature, cover, and refrigerate until preserves are set, 12 to 24 hours. (Preserves can be refrigerated for up to 2 months.) You may can for long term storage as well.

Easy Cape Gooseberries Preserves

Easy Cape Gooseberries Preserves

Easy Cape Gooseberries Preserves

 

4 C. cape gooseberries, husked

1 lemon, juice and zest

1 1/2 C. sugar

Instructions

 

Combine the cape gooseberries, juice and zest of one lemon, and sugar in a heavy-bottomed sauce pan over medium heat. Bring to a boil, stirring occasionally, and reduce heat to maintain a simmer for 30 to 40 minutes. You can mash the gooseberries toward the end if you want a smoother jam, but I love the textural quality of leaving some of the fruit whole. Pour the preserves into sterilized canning jars. Seal the jars, then submerge them in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool. Check the lids to make sure they’ve fully sealed; refrigerate any jars with imperfect seals. The jam will keep in the fridge for several months, so you can skip the canning process and simply refrigerate your final product after it’s cooled to room temperature.

Melon Jam with Lime and Vanilla

Melon Jam with Lime and Vanilla

Melon Jam with Lime and Vanilla

 

For 3 jars

2 large Melon

1 lime

1 Vanilla pod

750 g Sugar in pieces

 

Cut the melons in half. Remove the glitches. Take the flesh. Weigh it: you have to get 1 kg. Bring 15 cl of water with the sugar to a boil in a jam bowl (or in a casserole). Add melon, grated zest and lime juice and split vanilla bean. Cook for about 50 minutes over low heat, turning often. Check the cooking: a few drops poured on a cold plate flow slowly (this jam is always a little liquid). Skim and put in jars. Close and turn the jars over on their lids until cooled.

Roast Pork Tenderloin with a Fig and Chipotle Jam

Roast Pork Tenderloin with a Fig and Chipotle Jam

10271/2 c fig preserves
1 to 2 T. canned chipotle peppers in adobo sauce
1 lb. pork tenderloin
Salt and pepper
1 lime, cut in quarters

Place a rack in the center of the oven and preheat the oven to 450 degrees. Place the fig preserves and the chipotle peppers in a food processor or a blender and pulse until the mixture is smooth–about 30 seconds. Set aside. Place the pork tenderloin in a 13 by 9 glass or ceramic baking dish and season the pork with salt and pepper. Spoon the jam mixture evenly over the pork. Roast the pork until it browns and the juices run clear when pierced with a fork and the meat is still barely pink–20 to 25 minutes. Remove the baking dish from the oven and cover the meat with foil and let it rest for 10 minutes. Slice the tenderloin and serve with the lime quarters.

Roasted Pepper, Tomato, and Preserved Lemon Relish

Roasted Pepper, Tomato, and Preserved Lemon Relish

2 red bell peppers, roasted, peeled, and seeded
1/4 tsp. salt
2 tsp. diced salted lemon rind
1 tomato, peeled, seeded, and diced
1 tsp. balsamic or rice vinegar
1 garlic clove, minced
1/4 C. olive oil
1 baguette bread, sliced

Finely dice roasted peppers. Combine with the salt, salted lemon rind, tomato, and vinegar. Set aside. Turn oven on to broil. In a small bowl, combine the garlic and olive oil. Cut 12 slices of baguette on a diagonal. Paint each one with olive oil/garlic mixture. Place on a baking sheet. Broil until lightly browned, 2 to 3 minutes on each side. Let cool and top with tomato/bell pepper mixture. Serve immediately.

Shrimp & Onion Relish

Shrimp & Onion Relish

1 tablespoon olive oil

2 teaspoons mustard seeds

1 cup finely chopped green onions (including green tops)

12 ounces shelled cooked tiny shrimp, rinsed

Salt and pepper

 

Pour olive oil into an 8- to 10-inch frying pan over medium-high heat. When hot, add mustard seeds and stir often just until they begin to pop, about 30 seconds. Add green onions and shrimp and stir until shrimp are warm, about 1 minute. Season with salt and pepper to taste.

Serve over a soufflé or scrambled eggs.

Rhubarb Conserve with Ginger and Lemon

Rhubarb Conserve with Ginger and Lemon

rubarb1 lb. rhubarb, diced (about 4 C. 1/2-inch slices)

2 to 3 medium lemons

3 C. granulated sugar

1/4 C. crystallized ginger, chopped

1/3 C. slivered almonds, toasted and coarsely chopped (see note)

 

Place rhubarb slices in a wide, heavy 5- or 6-quart saucepan. Zest the lemons to make 3 T.; add to the pot. Squeeze 2 lemons to make 6 T. juice; add to the pot. Mix in the sugar and ginger. Let the pot stand for 3 hours or until sugar is dissolved. Wash 3 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. Stir rhubarb mixture thoroughly, then place pot over medium-high heat and bring the mixture to a boil, stirring often. Cook 10 to 15 minutes, stirring often, until a thermometer reads 220 degrees or the mixture passes the cold saucer test (see note). Remove from heat and stir in the nuts. Drain the jars. Ladle hot jam into 1 hot jar at a time, leaving 1/4-inch head space. Wipe the jar rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Cool until the lids pop, a few hours, then refrigerate for up to 2 months, or freeze for 1 year. For longer storage, process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them. Note: To test for doneness use the cold saucer test. To do a test, remove pan from heat and place a spoonful of hot jam on a chilled plate. Place in freezer for 1 minute; draw finger through jam on saucer. If jam does not flow back and fill in path, it is thick enough.

Monkey Butter

Monkey Butter

55f5734572378db61d14cbf42f80fc02a medium-size perfectly ripe bananas (no brown spots)
20 oz. can of crushed pineapple, not drained.
1/4 cup coconut (I prefer ground coconut)
3 cups of white sugar
3 T. lemon juice (use bottled for uniform acidity)

Peel and slice bananas, then add all ingredients to a heavy saucepan. Bring to a boil, stirring often, and then reduce to a simmer. Cook until thick. As the mixture thickens, stir constantly until desired thickness is achieved. When thick, spoon mixture immediately into hot sterilized jars, apply heated lids and rings, and process in a boiling water bath for 15 minutes. (or simply store in fridge)

Other fruits can be added, particularly topical fruits such as mango. Also, it is common for the butter to take on a light pink hue when processed. The sample on the right below was not processed, but just stored in the fridge…which I started to do once it became clear that this ambrosia doesn’t hang around long enough to require canning!)

Garlic-y Mashed Potato Cakes with Raspberry Ginger Mustard Chutney

Garlic-y Mashed Potato Cakes with Raspberry Ginger Mustard Chutney

potatocakes1 C. leftover mashed potatoes

1 tsp. butter

1-2 large cloves garlic, minced

4 oz Neufchatel cheese, room temperature

1 large egg white

2 T. minced fresh parsley

1/4 tsp. salt

1/8 tsp. pepper

6 T. all-purpose flour

Oil, for shallow frying (I used an equal mixture of butter and canola oil)

Raspberry Ginger Mustard Chutney (recipe below)

Melt butter in a small saucepan over low heat; add garlic and cook 1-2 minutes, until garlic is fragrant; cool. In a medium bowl, mix together cooked garlic, cheese, egg white, parsley, salt, and pepper; use a wooden spoon to stir in potatoes, then flour, being careful not to over-mix (the dough will be very sticky). Let this mixture rest a few minutes. Coat the bottom of a large (preferably non-stick) skillet with canola oil (I like to also add butter for flavor, but this is optional); heat over medium heat. Once the oil is hot, scoop out the dough into the oil (this is easiest to do with an ice cream scoop; my scoop holds 1 1/2 TB, and I got 16 cakes out of this recipe). (You may need to cook the cakes in batches so that you don’t overcrowd the pan.) Once the dough is scooped into the oil, use an oiled metal spatula to gently flatten the balls slightly. Cook until golden brown on both sides, flipping once (the easiest way to flip them is using 2 oiled metal spatulas – one to flip and one to guide the cakes). Once cooked, transfer the cakes to a paper towel-lined plate to drain any excess oil. Serve hot, warm, or room temperature with Raspberry Ginger Mustard Chutney.

 

Raspberry Ginger Mustard Chutney

(Yield: about 1/2 c)

2 tsp. olive oil

1 small onion, diced

1 bay leaf

1 C. frozen raspberries

1 date, pitted and minced

1 T. rice vinegar

1 T. honey (more or less to taste)

1 tsp. Dijon mustard

1 tsp. tamari sauce (or soy sauce)

1/2 tsp. Chinese five spice powder

1/2 tsp. ground ginger

Generous pinch each salt and pepper

 

Heat oil in a small saucepan over low heat; add onion and bay leaf and sauté until onion is softened (about 5 minutes), stirring occasionally. Add all remaining ingredients and cook until thickened (about 7 minutes), stirring frequently. Taste and add more salt, pepper, and honey as desired. Remove bay leaf before serving.

 

Serve with Garlic-y Mashed Potato Cakes…or spread on fresh bread topped with cheese (Cheddar or Brie would be great!) and melted under the broiler.

 

 

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Roasted Salmon with Saffron-Scented Tomato, Orange, and Basil Relish

Roasted Salmon with Saffron-Scented Tomato, Orange, and Basil Relish

4 salmon filets (6-ounce pieces, 1-inch thick)

2 T. extra virgin olive oil

2 tsp. paprika

2 tsp. grated orange peel

2 garlic cloves, minced

3 T. fresh orange juice

3 T. dry white wine

1 pinch saffron threads

4 tomatoes, peeled, seeded, diced

1/4 C. finely sliced basil leaves

4 orange slices

4 basil sprigs

 

Preheat oven to 450°F. Line baking sheet with foil. Place salmon on foil skin side down and rub fillets with 1 T. olive oil, paprika, 1 tsp. orange peel, and 1 garlic clove. Season with salt and pepper.about 4 minutes. Stir in tomatoes and basil and simmer to just heat through. Remove from heat. Season with salt and pepper to taste. Roast salmon in oven until fillets appear opaque on outside and are still slightly translucent in center, about 6 minutes. Transfer each fillet onto a plate and top with equal amounts of relish. Garnish with orange slices and basil sprigs before serving.

 

Sautéed Sweet Chicken Breasts with A Spicy Fresh Tomato Chutney and White Rice

Sautéed Sweet Chicken Breasts with A Spicy Fresh Tomato Chutney and White Rice

2 14oz cans of chicken broth

3 T. EVOO

2 C. white rice

6 plum tomatoes

1 tsp. ground cumin

2 tsp. ground coriander

1 Serrano or jalapeno pepper, half of the seeds removed, then finely chopped

2 shallots

2 garlic cloves

Salt and pepper

3 T. sherry vinegar

3 T. brown sugar

1/4 C. fresh cilantro leaves

3 scallions, finely chopped

1/4 C. fresh flat leaf parsley

1 T. honey

4 6oz boneless, skinless chicken breast halves

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Bring chicken brother and a T. of EVOO to a boil in a medium pot. Add rice, reduce to a simmer and cover. Stir occasionally for 17-18 minutes. Fluff with a fork. Heat in a medium-size skillet over high heat with a T. of the EVOO. Add quartered tomatoes, cumin, coriander, peppers, shallots, garlic, salt and pepper. Cook, stirring frequently for 3 minutes. Add vinegar, brown sugar and 1 C. of water. Turn down heat to medium low and simmer for 10-12 minutes or until water has evaporated and the tomatoes have broken down and are slightly thickened. In a bowl, combine remaining 2 T. of EVOO, cilantro, scallions, parsley, honey and a little salt and pepper. Add chicken breasts and toss to coat. Heat nonstick skillet over medium high heat. Add chicken, cook for 5 -6 minutes per side. Remove from pan. Top each chicken with chutney and serve with white rice.

 

 

 

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Raspberry Ginger Mustard Chutney

Raspberry Ginger Mustard Chutney

chutney2 tsp. olive oil

1 small onion, diced

1 bay leaf

1 C. frozen raspberries

1 date, pitted and minced

1 T. rice vinegar

1 T. honey (more or less to taste)

1 tsp. Dijon mustard

1 tsp. tamari sauce (or soy sauce)

1/2 tsp. Chinese five spice powder

1/2 tsp. ground ginger

Generous pinch each salt and pepper

 

Heat oil in a small saucepan over low heat; add onion and bay leaf and sauté until onion is softened (about 5 minutes), stirring occasionally. Add all remaining ingredients and cook until thickened (about 7 minutes), stirring frequently. Taste and add more salt, pepper, and honey as desired. Remove bay leaf before serving.

 

Serve with Garlic-y Mashed Potato Cakes or spread on fresh bread topped with cheese (Cheddar or Brie would be great!) and melted under the broiler.

 

 

 

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Watermelon Rind Relish

Watermelon Rind Relish

3 quarts water

6 C. shredded watermelon rind

1 C. sugar

1 C. cider vinegar

1 1/2 T. dry mustard

2 tsp. ground turmeric

1 1/2 tsp. ground ginger

1/2 tsp. salt

1/2 tsp. celery seeds

 

Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well. Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers. Serve the relish with ham or fish, or stir a little into steamed carrots.

 

 

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Rhubarb Onion Chutney

Rhubarb Onion Chutney

1 1/2 lb. onions, halved lengthwise and cut crosswise into 1/4 inch slices

3 tsp. corn oil

1 C. golden raisins

1/2 C. hot water

3 tsp. red wine vinegar

1/8 tsp. ground cloves

1/2 C. granulated sugar

3 C. fresh rhubarb, cut into 1/2 inch pieces

Salt and ground black pepper to taste

 

Place onions and oil in a large saucepan over medium-low heat. Cook, stirring occasionally, until softened. Mix raisins, hot water, vinegar, cloves and sugar in a bowl; let stand 15 minutes; stir mixture into the onions. Bring to a boil, stirring constantly; sprinkle with rhubarb; cook at a slow boil 5 minutes. Stir and cook uncovered about 5 minutes or until rhubarb is tender. Season with salt and black pepper to taste. Spoon into clean jars; cover and refrigerate for no more than 1 week. Serve warm or at room temperature. Makes about 3 C..

 

 

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Spiced Blueberry Jam

Spiced Blueberry Jam

spiced4 C. fresh blueberries, rinsed and drained

3 1/2 C. sugar

1 lemon, juiced

1/4 C. cinnamon red hots

6 oz. bottled liquid pectin

 

In a large saucepan, combine blueberries, sugar, lemon juice and cinnamon red hots. Bring to a full boil and boil for 1 minute, stirring constantly. Stir in liquid pectin. Remove from heat and skim off foam. Pour hot jam into sterilized jars. Seal and store in a cool dry place. Storage life on shelf, one year.

 

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Sweet Hot Jalapeño Jelly

Sweet Hot Jalapeño Jelly

Serve with fajitas, flautas, tacos, taquitos and carnitas. Also a terrific dipping sauce for finger food like shrimp and chicken wings.

¾ C. chopped Red Bell Pepper

¾ C. chopped Green Bell Pepper

1/3 C. seeded, diced Jalapeño

2 ¾ C. Sugar

½ C. Red Wine Vinegar

1 T. fresh Lime Juice

6 T. Certo Liquid Pectin

Combine peppers, jalapeno, sugar, vinegar and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved. Pour in blender and puree for 5 seconds. Return blended mixture to saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease heat to low and simmer 5 minutes. Stir in pectin, increase heat to medium high and bring to a boil. Remove from heat and cool. Jelly will set as it cools; transfer to desired storage container when still warm. Cover and refrigerate up to 5 days.

 

 

From Chevy’s Tex Mex Cookbook

 

 

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Mango Chutney and Cheese Crostini

Mango Chutney and Cheese Crostini

crostini1 French Baguette cut 1/2 inch slices

2 Tbsp Olive Oil

Cheese of your choice like Blue Cheese, Brie, Gouda

1 jar Patak’s Mango Chutney

A few sprigs of Herb of your choice
Preheat oven to 400F. Place a parchment paper on a baking sheet. Brush both sides of the bread with olive oil. Place on the baking sheet. Bake for 3 minutes. Turn over and bake another 3 minutes. Top each slice of bread with cheese and Chutney. Decorate with herbs.
Zucchini Relish

Zucchini Relish

2 bunch Radishes, coarsely shredded (about 2 C.)

2 medium Zucchini, coarsely shredded (about 3 1/2 C.)

1/2 C. Cider Vinegar

2 T. Olive Oil

1/2 tsp. Salt

4 T. Brown Sugar Twin

 

At least one hour before serving (up to a day ahead), mix all ingredients along with salt to taste. Cover and refrigerate, stirring occasionally. Delicious with grilled hamburgers, hot dogs and steak. Bring on the BBQ!

 

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Smoked Turkey-Cranberry Chutney Roll-ups

Smoked Turkey-Cranberry Chutney Roll-ups

turkey-cranberry-wrap-recipe1 and 1/2 T. minced fresh ginger

1 (12-ounce) bag cranberries

3/4 C. sugar

1 C. orange marmalade

1/2 C. walnuts, toasted and finely chopped

1 and 1/2 tsp. Chinese 5-spice powder

1/4 tsp. cloves

8 oz. reduced-fat cream cheese, room temperature

8 oz. nonfat cream cheese, room temperature

1 lb. thinly sliced smoked turkey

16 whole wheat tortillas

Spinach or leaf lettuce

 

Toast and chop walnuts. Bring cream cheese to room temperature. Mince ginger. Preheat oven to 350º F. Combine ginger, cranberries and sugar in 13 x 91/2-inch baking pan, tightly cover with aluminum foil and bake for 50 minutes. Remove from oven; add orange marmalade, walnuts and spices, stir well and cool to room temperature. Meanwhile, whip cream cheese together in a food processor until smooth. Spread each tortilla with a thin layer of cream cheese; leave a 1-inch perimeter around the edges. Cover with a layer of the cranberries, followed by a layer of sliced turkey; top with spinach or lettuce leaves. Tightly tuck one side of wrapper, keeping spinach flat; roll away from you, jellyroll style. With the seam side down, cut with sharp knife into 1-inch slices for appetizers or in half for larger servings. Serve with cut and exposed to show the red, white and green. You can easily substitute Thanksgiving leftovers; even port tenderloin or chicken, for the smoked turkey in this beautiful wrapper. Makes 16 wraps.

 

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Herb Jelly

Herb Jelly

3 sterile 8oz canning jar with lid

1 C. dry white wine

2 C. sugar

1/2 C. vinegar

1 C. fresh basil leaves, or other herbs as a variation

3 oz. bottled liquid pectin

 

Combine wine, sugar, and vinegar in a saucepan, over medium heat. Heat and stir to dissolve sugar. Stir in basil and bring to a boil. Stir in pectin and remove from heat. Pour into sterile jars. Screw on lids or top with melted wax. Serve at room temperature.

Herb_jellies_lr

Basic Herb Jelly recipe

2 cups of your favorite fresh herb leaves or flowers (if using dry herbs, use 1 cup)
2 cups water, apple juice or white wine
1/4 cup fresh lemon juice or white wine vinegar
4 cups sugar (white or brown)
3 ounces liquid fruit pectin
pinch of salt
1-2 drops food color, optional

Wash half-pint jelly jars in the dishwasher, or sterilize in boiling water. Keep jars hot until ready to fill with jelly. Use new Ball or Kerr canning lids, and keep them in hot water.

Method:
Coarsely chop your chosen herbs and put in a medium saucepan. Add 2 cups of water or juice and bring to a constant boil for about 10 seconds. Remove from heat and let stand until completely cooled. Strain, discarding herbs, so that you have 1 1/2 cups of the liquid.

Pour the herbal infusion (liquid) into a large cooking pot and add lemon juice or vinegar and the sugar. Bring to a hard boil, then add the liquid pectin and continue to boil for exactly one minute. Remove from heat and skim off any foam and discard it.

Pour the hot jelly immediately into hot, half-pint jelly jars, filling them to within 1/2 inch of the top. Wipe the rims of the jars with a damp cloth and screw on the hot lids, just lightly tightening. Tip the covered jars upside down for about a minute to coat the inside and create a seal. Place right side up on a towel and let cool. Label and store in a cool, dark place. Your jelly will keep for 1-2 years.

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Sweet Olive Jam

Sweet Olive Jam

2 C. drained and pitted Kalamata olives (packed)
1 C. drained and pitted high-quality green olives (packed)
1 1/3 C. sugar
1 1/3 C. water
1 medium lemon
1 large green apple, peeled, cored and diced
1/3 C. mild honey

Put all the olives in a large saucepan and cover with cold water. Bring to a boil over medium-high heat and boil for one minute. Drain completely. Repeat this process two more times – this should take enough salt out of the olives so that they’re only mildly salty. Set the olives aside and rinse out the saucepan. Add the sugar and 1 1/3 C. water to the saucepan and swirl to combine. Cut a couple of strips of zest from the lemon and drop them in the sugar water. Slice the lemon up very thinly (don’t worry about the seeds), and add the slices to the pan as well. Bring this to a simmer over medium heat and let it cook for about 8-10 minutes, or until it’s reduced to about a C. liquid. Pour this through a strainer into a bowl, pressing on the lemon solids to extract as much liquid as possible. Return the liquid to the pan, adding the diced apple, honey and olives. Bring to a simmer once again and cook, stirring occasionally, just until the apples are soft and everything is very thick – about another 10 to 15 minutes (you can add a bit of water if it seems to be getting too thick). Remove from the heat and let cool slightly. With an immersion blender or a normal blender, process the entire mixture until it is velvety-smooth. It should be quite a jammy consistency already; if it’s runny you can continue to cook it a little bit more, but keep in mind it will thicken as it cools. Transfer to jars and refrigerate.

Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)

Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)

Cotija Crusted Quesadilla with Basil, Red Chiles and Charred Corn Relish (Bobby Flay)

 

12 (6 inch) flour tortillas

1 ½ c. grated Monterey Jack Cheese (about 6 ounces)

8 ounces goat cheese, crumbled

2 large red jalapeno chiles, finely diced (I used green jalapenos)

¼ c. fresh basil leaves, chiffonade

Salt & Pepper

2 T. canola oil

¼ c. grated Cotija cheese

2 t. Ancho chile powder

Smoked Red Pepper Sauce (recipe follows)

Charred Corn Relish (recipe follows)

 

Smoked Red Pepper Sauce (Make first)

 

Makes about 2 ½ cups

4 red bell peppers, roasted, peeled, seeded, and chopped

½ small red onion coarsely chopped

4 cloves of roasted garlic

¼ c. red wine vinegar

1 T. honey

1 T. Dijon mustard

1 T. chipotle chile in Adobo sauce, puree

Salt & Pepper

½ c. canola oil

 

Roast the red peppers and the garlic in a 375 oven until peppers are charred and garlic is tender. Set garlic aside. Put peppers in a bowl and cover with a lid or plastic wrap and let sit for about 15 minutes. Peel, halve and seed. (Peppers and chiles can be roasted ahead and stored for about 5 days in the refrigerator.) Combine all ingredients except oil in a blender or processor and blend until smooth. With motor running slowly add oil and blend until emulsified. Strain into a bowl. (Can be made one day ahead and refrigerated)

Charred Corn Relish (Make Second)

 

4 ears of corn, grilled and kernels removed from the cobs

½ small red onion, thinly sliced

2 T. balsamic vinegar

1 T. honey

2 T. chopped fresh basil

Salt & Pepper

 

Combine all ingredients, S&P to taste. Let sit at room temp for at least 15 minutes or up to one hour before serving.

 

To Assemble: Preheat oven to 425. Place 8 tortillas on a flat surface and divide in order, the Monterey Jack, goat cheese, jalapenos and basil among the tortillas. Season with salt and pepper. Stack the tortillas to make 4 2-layer tortillas and top each with the one remaining tortilla. ** Brush the tops with oil and sprinkle with the cotija cheese and the chile powder. Transfer to a baking sheet and bake for 8-10 minutes or until the tortillas are lightly browned and the cheese has melted. Cut into quarters and top with the Charred Corn Relish and a drizzle of Smoked Red Pepper Sauce. ** You don’t have to do triple layers…I like it better with just two tortillas instead of three.

Apricot Pepper Jelly

Apricot Pepper Jelly

 

1 C. red or green bell peppers, cut into strips

2 C. cider vinegar

1/3 C. jalapeño peppers, remove stems & seeds

1 to 1 1/4 C. dried apricot halves, finely slivered

6 C. sugar

3 oz. pouch liquid pectin

5 drops food color, same color as pepper

 

Combine pepper strips, vinegar and jalapeño peppers in an electric blender. Process stop-and-go fashion until somewhat ground, but small chunks remain. Combine with apricot strips and sugar in saucepan; bring to a boil. Boil 5 minutes. Remove from heat; skim off any foam. Cool 2 minutes, then mix pectin and food color. Pour into sterilized jars and fasten lids. Process in boiling water bath for 15 minutes if desired. Cool. This gourmet jelly is superb with cream cheese and crackers and is a zippy complement to roasts.

A Collection of Cranberry Sauces

A Collection of Cranberry Sauces

Cranberry Citrus Sauce

1 (12-oz.) bag fresh or frozen cranberries

Juice and zest (finely grated peel) of 1 lemon

Juice and zest (finely grated peel) of 1 orange

1 1/4 C. brown sugar

1/2 C. walnuts, coarsely chopped

In a saucepan combine cranberries, lemon, orange, and brown sugar. Bring to a boil. Reduce heat and simmer gently for 5-7 minutes. Stir often, but beware of popping cranberries. Remove from heat and add walnuts. Let cool and refrigerate until ready to serve. You can make the sauce ahead of time, as it will keep 3-4 days.

 

 

Cranberry Relish

 

2 small to medium red apples

1 large or 2 small oranges

3 C. firm fresh cranberries

1-1/2 C. sugar

1/8 tsp. Salt

1/2 C. pecans, optional

 

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds. With steel blade inserted in processor bowl, chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few chunks at a time, until finely chopped, but not pureed. Empty each batch into bowl with cranberries. Add sugar and salt. Stir to blend. Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops as relish stands a few days. Will keep up to one month. At serving time, sprinkle with chopped pecans if desired.

 

 

Cranberry Relish in Orange Cups

6 Oranges

1 cup Light Brown Sugar, firmly packed

1 cup Orange Juice

1/2 cup Water

2 T. crystallized Ginger, finely chopped

1/2 tsp. ground Ginger

Dash of ground Cloves

4 cups Cranberries

 

Cut the oranges in half and remove pulp. Cover and store orange shells in the refrigerator; they will keep well for 2 days. To loosen the pulp from the shell, cut around the inside of each orange half with the knife. Using a small spoon, carefully remove the pulp and discard (or reserve as recommended), leaving the orange shell intact. In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger, and cloves. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved. Reduce the heat to medium-high and cook, uncovered, for about 5 minutes, stirring occasionally. Add the cranberries and return the mixture to a boil over high heat. Reduce heat again to medium-high, and boil for 3 to 5 minutes or until skins pop, stirring occasionally. Transfer the relish to a covered container and refrigerate for at least 1 hour before serving. You may store in the refrigerator for up to 1 week. Spoon the cranberry relish into the orange shells to serve.

 

 

Whole-Berry Cranberry Sauce

 

1 lb. Fresh Cranberries

1 C. Water

1 C. Sugar

 

Combine all ingredients in a medium saucepan. Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop. Remove from heat and let cool. Refrigerate until cold, or serve warm.

 

 

Yield:

Calories:

Fat:

Fiber:

 

Lamb Chops with Minty Pepper Jelly Pan Sauce

Lamb Chops with Minty Pepper Jelly Pan Sauce

Lamb Chops with Minty Pepper Jelly Pan Sauce

8 loin T-bone lamb chops, about 1 1/2 pounds

3/4 tsp. salt

1/4 tsp. freshly ground black pepper, plus pinch for seasoning

2 T. olive oil

3 T. unsalted butter

1 T. all-purpose flour

2 jalapeno peppers, stemmed, seeded and minced

1/3 C. white wine

3/4 C. chicken stock or low-sodium canned chicken broth

1/2 C. pepper jelly

1/4 tsp. crushed red pepper

3 T. chopped fresh mint leaves

 

Season the lamb chops on both sides with 1/2 tsp. of the salt and 1/4 tsp. of the pepper. Heat a large skillet over medium-high heat and add the olive oil. When hot, add 1 T. of the butter and add the chops. Cook about 4 minutes per side for medium-rare. Transfer to a platter and cover to keep warm while you make the pan sauce. Add the flour and jalapenos to the drippings in the pan and cook, stirring, until the flour is lightly browned, about 2 minutes. Add the white wine and cook until reduced and peppers are tender, about 2 minutes. Add the chicken broth and cook until the sauce has thickened and reduced slightly, stirring to loosen any browned bits on the pan bottom, about 3 minutes. Add the pepper jelly and crushed red pepper and stir to combine. Reduce the heat to low and cook until the jelly is melted and the sauce is thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat and stir in the mint and the remaining 2 T. of butter. Season with remaining 1/4 tsp. of salt and a pinch of pepper. Serve the sauce with the warm lamb chops, about 1/4 C. per person.

Prickly Pear Preserves (Yucatán)

Prickly Pear Preserves (Yucatán)

Prickly Pear Preserves (Yucatán)

In order to preserve the beautiful dark-purple color of the prickly pears, be sure to cook the preserves over medium heat so they simmer, not boil. Keep an eye on them toward the end of cooking; overcooking can also turn them brown.

 

2 prickly pears

One 1/2-inch piece ginger, peeled and cut into 1/4-inch slices

1 tablespoon white vinegar

1 tablespoon water

1 tablespoon sugar

1/4 teaspoon kosher salt

 

Remove the skin from the prickly pears. Put the flesh in a bowl and break it apart with a spoon until liquefied. Combine the prickly pear, ginger, vinegar, water, sugar, and salt in a medium-size saucepan, bring to a simmer over medium heat and simmer until the liquid is reduced by half and syrupy, 20 to 25 minutes. Let cool, then strain out the seeds and ginger.

Tomato, Cucumber, and Red Pepper Relish

Tomato, Cucumber, and Red Pepper Relish

1 red pepper, seeded and finely diced

1 English cucumber, seeded and finely diced

2 large tomatoes, seeded and finely diced

2 T. olive oil

2 T. balsamic vinegar

1 tsp. dried oregano

Salt and freshly ground black pepper

 

In a large bowl toss together the red pepper, cucumber, and tomato. Add the oil, vinegar, oregano, salt and pepper, and toss to combine.

 

Yield: 4 servings

Calories: 101

Fat: 7g

Fiber: 3g

Shallot Jam

Shallot Jam

1 T. olive oil

5 medium shallots, peeled and sliced thin

1/2 C. chicken broth

1/4 C. balsamic vinegar

2 heaping T. apricot jam or preserves

salt and pepper

Heat 1 T. of olive oil in a medium to large sauté pan over medium heat. Add the shallots, season with salt and pepper, and cook for about 5 minutes, until they begin to get soft and the bottom of the pan begins to brown. Add the 1/2 C. chicken broth to the shallots, scraping the brown bits off the bottom of the pan while the broth reduces. Add the balsamic vinegar, reduce the heat to medium-low, and cook for about 5 more minutes. Add the apricot jam and stir to combine. The sauce will thicken but should still be easily stirred.

Sweet and Spicy Canned Onion Marmalade

Sweet and Spicy Canned Onion Marmalade

Sweet and Spicy Canned Onion Marmalade

2 pounds onions preferably sweet or a mix of sweet and regular

1 C. apple juice

1/2 C. cider vinegar

2 teaspoons fresh minced garlic

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon ground mustard

1 teaspoon crushed red pepper flakes

3 T. Low or No Sugar Needed pectin – flex batch equals 1 box

1/2 teaspoon butter or oil optional to reduce foaming, but I always use it

1 C. honey

1/2 C. brown sugar

 

Prepare water bath canner, 6 half pint jars & lids, keeping warm until needed. Cut ends off onions and peel; slice in half and cut each in half again, lengthwise (or in thirds if onions are big). Turn halves and cut into 1/4 inch slices widthwise. Place slices in an 8-quart measuring C. – you should have 6 C. of onion slices. Add prepared onions, apple juice, vinegar, garlic, salt, pepper, mustard and red pepper flakes to an 8-quart stockpot. Gradually stir in pectin and then add butter if using. Bring to a boil that can’t be stirred down over high heat, stirring constantly. Add honey and sugar; return to a full boil and let boil for 1 minute, stirring constantly. Remove from heat (skim foam if needed). Ladle hot marmalade into prepared half pint jars one at a time, leaving 1/4-inch headspace. Wipe rims, attach lids, and place in canner. Place lid on canner and bring to a gentle, steady boil – process for 10 minutes, maintaining steady boil the entire time. Turn off heat and let jars cool in canner 5 minutes before removing jars to a towel lined surface to cool for 24 hours. Check lids for seal before labeling and storing in a cool, dark place (with rings removed). Notes: *You don’t have to can this – it will keep for 2-3 months in the refrigerator.

 

  • Use as a glaze for meats like chicken, ham and pork, as well as seafood (my favorite is shrimp).
  • Top grilled steak, pork, chicken and seafood.
  • Add on top of Boursin cheese or cream cheese as an appetizer.
  • Mix into sour cream as a dip for crackers, pretzels, or chips.
Cherry-Vanilla Jam Recipe

Cherry-Vanilla Jam Recipe

Cherry-Vanilla Jam Recipe

2 pounds cherries, pitted

2 scant C. sugar

1/4 tsp. vanilla powder

 

Wash, stem, and pit the cherries. If desired, chop them down more finely. In a large nonreactive pot, combine the cherries, sugar and vanilla powder. Macerate for several hours or overnight in the refrigerator. Put the pot over medium heat. Heat the macerated fruit, stirring occasionally, until the sugar is fully dissolved. Turn the heat to high, and cook, stirring only to prevent scorching, until ​the gel point is reached. Pour the jam into clean, heated jars and process in a water bath canner for 10 minutes, adjusting for altitude.

Grapefruit and Vanilla Bean Jam

Grapefruit and Vanilla Bean Jam

Grapefruit and Vanilla Bean Jam

5-6 large pink grapefruits about 5-6 pounds, you can also use Ruby Red grapefruit

1 1/2 C. sugar or more to taste

2 vanilla beans

 

Remove the rind from the grapefruits. Thickly slice the fruit and then cut or break apart into pieces. Discard any seeds. Puree the fruit in a food processor or blender, and then pour it into a heavy bottomed pot, along with the sugar. Cut the vanilla beans in half and then make a slit down the length of each piece. Pry the beans open with the tip of your knife and scrape out the seeds, adding them to the pot with the grapefruit. Throw the pods right in, too. Bring the pot up to a boil, then turn down and boil for about 40-50 minutes. You won’t have to tend it much at first, but toward the end you’ll need to keep an eye on it and stir often to prevent scorching. It will be greatly reduced, darker, and thicker at about the 40 minute mark. The longer you boil it the thicker the jam will be, but I found about 45 minutes was sufficient. Remove the vanilla bean pods and discard. Pour the hot jam into jam jars and let cool before covering and refrigerating. Use within 2 months, or freeze.

Drunken Rose Hips Jam

Drunken Rose Hips Jam

Drunken Rose Hips Jam

 

1/2 pound rosehips

2 C. red wine

3/4 C. water

1 1/2 C. sugar

 

Days 1-3. Rinse the rosehips well. Cut the dark spot off the end of each and halve them. Remove the inner seeds and hairs using a small, sturdy spoon. In a large bowl, cover the rosehips with the wine. Refrigerate, covered, for 3 days. Prepare a hot water bath. Place the jars in it to keep warm. Wash the lids and rings in hot, soapy water, and set aside. Strain the rosehips. In a small saucepan set over medium-high heat, combine the water and strained rosehips. Cover the pan and bring to a boil. Cook for about 10 minutes, or until the rosehips are tender. Run the rosehips and their cooking water through the fine screen of a food mill. Measure and return the pulp to the saucepan. There should be about 1 1/2 C. of pulp. Add the sugar, adjusting the amount, as needed, to equal the pulp amount. Over medium-high heat, bring the jam to a full, rolling boil. Turn off the heat. Skim off any foam. Ladle the jam into the prepared jars, leaving 1/4 inch of headspace. Use a nonmetallic utensil to remove any air bubbles. Wipe the rims clean and seal with the lids and rings. Process the jars in a hot water bath for 10 minutes. Turn off the heat and let the jars rest in the water bath for 10 minutes. Carefully remove the jars from the hot water canner. Set aside to cool for 12 hours. Check the lids for proper seals. Remove the rings, wipe the jars, label, and date them, and transfer to cupboard or pantry. Refrigerate any jars that don’t seal properly and use within 3 weeks. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate, and consume within 3 weeks.

Blackberry & Apple Jam

Blackberry & Apple Jam

Blackberry & Apple Jam

 

2 large cooking apples, cored and thinly sliced, cores reserved

3 pounds fresh blackberries

5 C. sugar

3 T. freshly squeezed lemon juice

2 to 3 T. blackberry or raspberry cordial, or liqueur (optional)

 

Prepare a hot water bath (see here). Place the jars in it to keep warm. Wash the lids and rings in hot, soapy water, and set aside. Put the reserved apple cores in a piece of cheesecloth and tie the ends securely with kitchen twine into a sachet. In a preserving pot or deep pot, combine the apple slices, blackberries, and the sachet. Cover the fruit with water. Bring to a simmer over medium heat and cook for about 10 minutes, stirring frequently, or until the fruit is very tender and starting to fall apart. Remove the pot from the heat. Remove and discard the sachet. Using a sieve or fine strainer, purée the fruit by passing it through into a clean pan. Add the sugar, lemon juice, and cordial (if using). Return the mixture to a simmer over low heat. Continue to cook, stirring often, for 20 to 25 minutes or until the jam gels and the mixture reaches 220°F, measured with a candy thermometer. Test for gel after 20 minutes (see here). Ladle the jam into the prepared jars, leaving ¼ inch of headspace. Use a nonmetallic utensil to release any air bubbles. Wipe the rims clean and seal with the lids and rings. Process the jars in a hot water bath (see here) for 10 minutes. Turn off the heat and let the jars rest in the water bath for 10 minutes. Carefully remove the jars from the hot water canner. Set aside to cool for 12 hours. Check the lids for proper seals (see here). Remove the rings, wipe the jars, label, and date them, and transfer to a cupboard or pantry. Refrigerate any jars that do not seal properly and use within 1 month. Properly sealed jars will last in the cupboard for 12 months. Once opened, refrigerate, and consume within 1 month.

Ham & Cheese Quesadillas with Cherry Jam

Ham & Cheese Quesadillas with Cherry Jam

1 T. vegetable oil

1 C. thinly sliced red onion

1 small jalapeño pepper, cored, seeded and minced

1 C. pitted fresh sweet cherries

1 T. brown sugar

1 tsp. balsamic vinegar

1/4 tsp. salt

2 (9-inch) flour tortillas

3 oz. ham, thinly sliced

2 oz. Havarti cheese, thinly sliced

2 tsp. butter

Heat vegetable oil in 12-inch skillet over medium-high heat. Add onion and jalapeño pepper; cook and stir 3 minutes or until onions are golden. Add cherries; cook and stir 1 minute. Stir in brown sugar, vinegar and salt. Cook over low heat 1 minute, stirring constantly. Remove from heat; cool slightly. Arrange half of ham slices and half of cheese slices over one side of each tortilla. Top with one fourth of the cherry jam. Fold tortillas in half. Remove and reserve any remaining cherry jam. Wipe out skillet. Melt butter in skillet over medium heat. Add quesadillas; press down firmly with spatula. Cook quesadillas 3 to 4 minutes per side or until golden and cheese melts. Remove from skillet. Cut each quesadilla in half. Serve with remaining cherry jam.