Recipes

Utter’s Delights preserves can add an extra-special zing to your favorite recipes. Here are just a few examples:

Tangy Apricot Grilled Salmon
Baked Brie in Pastry
Caramelized Onion Chicken
Spicy, Saucy Meatballs
Pork Tenderloin with Raspberry Habanero Glaze
Raspberry Habanero Margarita
Triple Chocolate Raspberry Habanero Cookies

Tangy Apricot Grilled Salmon

Tangy Apricot Grilled Salmon

This is also excellent on chicken and pork. It wasn’t that great on halibut.

Ingredients

SALMON:

4 (6-ounce) salmon fillets (about 1 inch thick)
1 1/2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

APRICOT-MUSTARD GLAZE:

1/2 cup apricot nectar
1/2 cup Utter’s Delights Apricot Habanero Jam
2 tablespoon Dijon mustard
1 Tbsp. rice wine vinegar
1 1/2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

REMAINING INGREDIENT:

Cooking spray

Preparation

Prepare grill.

To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

For the glaze, combine all ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes).

Grill salmon until done. Baste with glaze and cook 30 more seconds. Turn, baste and grill another 30 seconds.

Pass remaining glaze.

This is also very good with Utter’s Delights Apricot Jam. Not as intense, but full of flavor.

Baked Brie in Pastry

Baked Brie in Pastry

A tasty appetizer that goes especially well with a roaring fire!

NOTE: You can substitute any Utter’s Delights preserves to enjoy delicious variations of this recipe.

Ingredients

1 package frozen Filo Cups
1 tablespoon butter
1/4 cup chopped pecans or walnuts
1 small (8-ounce) wheel Brie or cream cheese
1/2 cup Utter’s Delights Raspberry Habanero Jam

Preparation

Preheat oven to 375 degrees F.

Defrost Filo Cups as per package direction.

Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes.

Place 1 tablespoon Brie or cream cheese in each cup.

Top with 1 heaping teaspoon raspberry habanero jam.

Sprinkle some toasted nuts on top.

Place cups on parchment paper on the baking sheet and bake for 10 to 15 minutes. Until cheese is soft.

Caramelized Onion Chicken

Caramelized Onion Chicken

Sautéed green beans make a great side dish for this sweet, spicy chicken.

Ingredients

1 pound boneless skinless chicken strips (breast or thigh)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup diced onion
1/2 cup Utter’s Delights Raspberry Habanero Jam
1 tablespoon balsamic vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon dark sesame oil
1 teaspoon minced ginger

Preparation

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat.

Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done.

Remove onion and chicken from pan.

Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

Serve with steamed rice and Napa Cabbage steamed with a little low-sodium soy sauce and sesame oil.

Spicy, Saucy Meatballs

Spicy, Saucy Meatballs

This not-so-hot sauce goes great on cocktail sausages as well.

Ingredients

1 bottle chili sauce
1 8-oz. jar of Utter’s Delights Fresno Pepper Jelly
Juice of 1 lemon
2 dozen meatballs

Preparation

Combine first 3 ingredients in a saucepan and heat until jelly is melted.

In separate pan or in microwave, heat meatballs.

Stir meatballs into sauce.

Keep warm in chafing dish or fondue pot and serve with tooth picks.

Pork Tenderloin with Raspberry Habanero Glaze

Pork Tenderloin with Raspberry Habanero Glaze

The other fruit glaze for the other white meat.

Ingredients

1 pork tenderloin
1/2 cup Utter’s Delights Raspberry Habanero Jam

Preparation

Barbecue or bake pork tenderloin until almost done.

Baste raspberry habanero jam on one side, cook 1 minute more, turn the tenderloin over and repeat.

Remove from heat, let sit in place for 10 minutes, slice and serve.

As a condiment mix 1 tablespoon (or to taste) raspberry habanero jam into 1 cup of apple sauce.

Raspberry Habanero Margarita

 Raspberry Habanero Margarita

Cheers!

Ingredients

1 jigger Utter’s Delights Raspberry Habanero Jam
1 jigger lime juice
1 jigger triple sec
3 jiggers tequila

Preparation

Stir well, pour over ice.

Serves 3.

Triple Chocolate Raspberry Habanero Cookies

 Triple Chocolate Raspberry Habanero Cookies

Sweet treat with a bit of heat.

Note: Utter’s Delights Tart Cherry Jam or Apricot Jam can be substituted for Raspberry Habanero. However, the fruit flavor will be VERY subtle.

Ingredients

4 ounces bittersweet chocolate
1/4 cup unsalted butter
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 cup unsweetened cocoa powder (recommended: Hershey’s Special Dark)
1 pinch salt
1/2 cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/3 to 1/2 cup Utter’s Delights Raspberry Habanero Jam
1/2 cup coarsely chopped toasted slivered almonds
2/3 cup mini milk chocolate chips

Preparation

Preheat oven to 325 degrees F. Line 2 11 by 16-inch baking sheet with parchment paper or use a silicone baking mat.

Melt 4 ounces of the chocolate chunks with the butter. Set aside the mixture to cool slightly.

In a medium bowl, sift together the flour, baking soda, salt and cocoa.

In the bowl of an electric mixer, combine the chocolate mixture, sugar, egg, jam, and vanilla at medium speed. Reduce the speed to low and add the flour in thirds. Turn mixer to lowest speed and add nuts and chocolate chips.

Using a small ice cream scoop, form the dough into 1-inch balls and place on the prepared baking sheet, spacing 2 inches apart.

Bake for 10 to 12 minutes. The cookies will still be soft. Set the baking sheet on a cooling rack and let the cookies cool for about 2 minutes. Remove with a spatula to a cooling rack to let cool completely.

Alternate method: After scooping cookies onto parchment paper, with damp hands, roll cookies into balls, press a small divot into each cookie and add about 1/4 teaspoon jam to the top of each cookie. Bake as above.

Yield: 3.5 dozen cookies