Grilled Shrimp with Muscadine Grape Glaze (Adapted from Andrew Zimmern’s Kitchen Adventures on Food and Wine) Grilled Shrimp with Muscadine Grape Serrano Glaze 3 Tbsp. hot sauce (Louisiana style, like Crystal or Red Rooster) 3 Tbsp. vegetable oil, plus a bit more for grilling 3 Tbsp. fresh thyme 2 Tbsp fresh flat leaf Italian parsley 2 lbs. large shrimp – peeled, deveined, butterflied, tails left on 1/4 lb. prosciutto salt 3/4 c. Just Jan’s Muscadine Grape Spread 1 serrano chili minced (or sliced) In a bowl combine the hot sauce, vegetable oil, thyme and parsley. Add the shrimp and toss to coat. Cover with plastic wrap. Refrigerate for 4 hrs. (We didn’t take this time. The dish still turned out...
It’s that time of year. Lots and lots of football games, from college bowl games to the “Big One”, the Super Bowl. People gather to cheer for their favorite teams and of course have snacks. Here is a twist on a game day food, chicken wings. These wings are especially delicious. Baked, not fried and glazed with Just Jan’s Mango Chipotle spread. A unique hot (but not too hot) and sweet take on the familiar recipe. Just Jan’s Mango Chipotle Spread is enhanced with fresh ginger and lime juice, adding to the already sweet and spicy undertones. Ingredients: 1 jar Just Jan’s Mango Chipotle Spread juice of 1 lime 1 Tbsp. Fresh minced ginger salt freshly ground pepper 12...
Rosemary Apricot Shortbread Cookies 2 sticks of butter (room temperature) 3/4 c. sugar Zest of one lemon 1 egg 2 1/2 c. flour 1 Tbsp. fresh rosemary minced 1/2 tsp. salt Cream together butter and sugar with a stand mixer paddle attachment. Add lemon zest and egg. Beat until fully combined. Combine dry ingredients. Add to butter mixture until well combined. Divide the dough in half and roll into two 1 1/2 inch diameter logs. Wrap in plastic wrap and chill in the freezer for at least one hour until firm. Preheat oven to 375 degrees. Slice the cookies until 1/4 inch slices and bake until cookies are slightly golden (15-18 min.) Cool cookies completely. Spread with Just Jan’s Apricot...
Pumpkin Mousse with Toffee Crunch and Pom-Raspberry Sauce (Recipe adapted from “She Paused for Thought” by Cathy Arkle) Ingredients: Mousse: 1 3/4 c. chilled heavy whipping cream 3/4 c. sugar 5 large egg yolks 1 1/4 c. canned pumpkin 2 Tbsp. dark rum 1 1/2 tsp vanill extract 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground nutmeg 1/4 tsp salt 1/8 tsp all spice Toffee Crunch 1 c. butter 1 c. suger 1/2 c. chopped nuts of your choice (we used walnuts) Pomegrante Raspberry “Sauce” 1/2 jar Just Jan’s Pomegranate Spread 1/2 jar Just Jan’s Seedless Raspberry Spread Directions: Mousse Whisk 3/4 c. whipping cream, sugar and egg yolks in a heavy bottom medium sized sauce pan. Stir...
Just Jan’s Meyer Lemon Tart Ingredients: 6 Tbsp. of softened butter 1/4 c. sugar 2 egg yolks 1 1/2 c. all purpose flour 1 tsp. salt 1 Tbsp. chopped fresh rosemary zest of one lemon Stir together butter and sugar. After well combined, add the 2 egg yolks Add the chopped rosemary and lemon zest to the flour/salt mixture. Add the flour mixture to the bowl containing the sugar/butter/egg and mix together until dry and crumbly. Mixing with your hands is just fine. Divide the dough into 8 wide mouth mason jar lids or make into one large 10 inch tart pan with a removable bottom. Place the filled “tart pans” into the freezer for about 20 minutes. While the dough...