Appetizers, Spreads & Dips

Decadent Cheese Spread

1 cup Strawberry Pepper Jelly

1 cup grated Havarti cheese

1 cup grated Gouda cheese

1/2 cup toasted pecans or walnuts, finely chopped

2 tablespoons finely minced onion or green onion

1/2 cup mayonnaise

2 tablespoons unsalted butter, at room temperature

In a medium bowl, combine all ingredients except Strawberry Pepper jelly. Spread in a shallow serving dish and refrigerate for 30 minutes. Melt the Pepper jelly in the microwave or on the stove just until it is smooth and no lumps remain. Spread evenly over top of cheese mixture and refrigerate for at least 30 minutes longer or up to 4 hours before serving. Serve on crackers.

Seafood Pepper Jelly Sauce

1/4 cup mayonnaise

2 tablespoons Seafood Pepper Jelly, at room temperature

1/2 teaspoon minced green onion

1/4 teaspoon brown mustard

Whisk ingredients together and serve as a dip with fried, grilled or steamed seafood.

 

Cream Cheese Spread

1/2 cupSeafood or Strawberry Pepper Jelly, at room temperature

8 oz. cream cheese, at room temperature

Crackers

Spread jelly over top of cream cheese and spread on crackers. *Cream cheese can be spooned into a mold or left in block form.

 

Stuffed Potato Appetizers

8-10 small red or gold potatoes,washed but not peeled

1/2 cup crabmeat

1/2 cup shrimp

1/2 small onion, minced

2 tablespoons minced bell pepper

1 tablespoon olive oil

1/4 cup sour cream

1 tablespoon unsalted butter

1/3 cup grated Fontina cheese (or your favorite cheese)

Seafood Pepper Jelly to top

In small saucepan or skillet, saute' onion and bell pepper for 4 minutes on medium heat; add shrimp and crabmeat and cook just until shrimp turn pink. Set aside to cool. 

Boil potatoes just until fork tender but still whole. Cool potatoes quickly by putting them in ice water for about 3-5 minutes; drain. When cool enough to handle, cut potatoes in half and using a small melon baller, remove centers. Set remaining potato shells aside.  Place centers in medium mixing bowl and break up with a fork; combine with cooked seafood mixture, sour cream, butter, salt and pepper. Spoon mixture into potato shells and top each with Fontina. Place on baking sheet; bake in a 375 degree oven until cheese is melted and bubbly. Serve immediately with a spoonful of Seafood Pepper Jelly on top.

More Recipes...and ideas

 

Seafood Pepper Jelly

*To use as a glaze on grilled or baked fish and seafood, melt 1/2 cup of jelly and brush on fish just before removing from grill or oven. Also great on roast chicken and pork.

*Excellent with egg rolls or fried chicken strips.


Strawberry Pepper Jelly

*Instead of cranberry sauce or relish with roast turkey, try Strawberry Pepper Jelly. Or, make your favorite cranberry relish recipe and add 1/4 cup Strawberry Pepper Jelly at the end of cooking time.

*Use as a sweet and savory glaze for roast chicken, turkey or pork. About 3/4 of the way through cooking, baste roast with 1/4 cup melted Strawberry Pepper Jelly.

*Serve with hot biscuits for a new twist on breakfast.

*Grill up some smoked sausage and glaze with Strawberry Pepper Jelly instead of barbeque sauce. Try this with Dijon musturd on the side as a condiment.