Luscombe Farm Specialty Foods
Award Winning Jalapeno Pepper Jelly!!!
Spinach Salad Dressing with
Luscombe Farm Jalapeno Pepper Jelly
Delicious twist on spinach salad! Jalapeno Jelly dressing, goat cheese, and chopped toasted walnuts make this to die for.
Ingredients:
3 tablespoons jalapeno jelly
2 tablespoons olive oil
1/8 teaspoon salt
1/8 teaspoon Dijon mustard
2 cups baby spinach leaves
2 ounces goat cheese, sliced
2 tablespoons chopped toasted nuts
In a small bowl, whisk together the pepper jelly, olive oil, salt and mustard to make the dressing. Heat in the microwave for 30 seconds. Let cool.
Luscombe Farm Baked Brie
Ingredients:
1 sheet puff pastry
1 8 oz round brie cheese
3 oz Luscombe Farm Jalapeno Jelly or Jalapeno Peach Jelly
2 tablespoons chopped toasted nuts
1 slightly beaten egg
1 tablespoon water
Directions:
Thaw, unfold and roll Puff Pastry to 10 ½ x 10 ½ square. Cut a 10 ½ circle from Pastry. Put jelly and nuts on top of cheese and press in lightly. Place pastry circle over cheese, invert cheese and pastry. Close bottom of cheese by pleating and pinching pastry while brushing with egg and water mixture. Place cheese round smooth side up on lightly greased baking sheet, brush with egg mixture. Cut small slits for steam to escape. Decorate with remaining pastry. Bake at 400 degrees for 25 to 30 minutes or until golden brown. Cool for 20 to 30 minutes. Serve with fruit and crackers. Serves
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Luscombe Farm Jalapeno Chicken
Melted jellies make terrific sauces for meats. The spice in the jalapeno is reduced a bit by processing with the sugar.
Serve the chicken whole, or slice it and serve in a warm tortilla topped with black beans and shredded cheese.
Ingredients:
1 (9 oz) jar jalapeno jelly
3 tablespoons pineapple juice
1 (1-pound) package skinless, boneless chicken breasts
¼ teaspoon cracked black pepper
¼ cup sour cream
Parsley sprigs (optional garnish)
Directions:
Combine the jelly and pineapple juice in a small saucepan. Cook over low heat, stirring occasionally until melted and thoroughly heated.
Sprinkle chicken with pepper. Coat a large skillet with cooking oil spray; place over medium-high heat until hot. Add chicken and sauté 4 to 5 minutes, turning once, until cooked through. Spoon sauce onto individual plates. Top with chicken. Dollop with sour cream and garnish with parsley sprigs, if desired. Makes 4 servings.
Note: This cheesecake can be made in a very small spring form pan about 4 – 6 inches or it can be made in a 12-cup muffin pan.
Ingredients: 1 cup saltines, crushed 2 T butter 12 oz softened cream cheese (I use half ricotta and half cream cheese) 3 small cloves garlic, crushed 1 egg plus 1 yolk 1 tsp fresh lemon juice ½ cup of Luscombe Farm Jalapeno Jelly Serve with a garnish of pepper jelly on top. I sometimes heat the jelly briefly in the microwave to liquefy then pour over cheesecake. Very good! May be refrigerated for up to 3 days or frozen up to 6 months. __________________________________________ Mango Salsa with Luscombe Farm Make ahead and chill! ¼ cup The Best Peach Jalapeno Jelly ¼ cup fresh lime juice 2 lrg mangoes, peeled and diced* 1 large red bell pepper, diced ¼ cup chopped fresh cilantro *1 (26-oz.) jar refrigerated mango pieces, drained, may be substituted. Makes about 5 cups Prep: 20 minutes Chill: 8 hours ___________________________________________ We Be Jammin' Dip 1 cup chopped pecans ¼ cup mayonnaise 1 cup finely grated cheddar cheese (I’ve used different cheeses in this; the mixed shredded cheese packages at the supermarket work great) ½ cup chopped green onions 1 jar of Luscombe Farm Jelly Mix all ingredients except the jam together. Cover the bottom and sides of a shallow bowl or mold with plastic wrap. Pack the mixture into the bowl/mold and refrigerate overnight (can be made a couple of days ahead). When ready to serve, turn mold upside down over onto a serving plate. Remove plastic wrap. Cover mixture with your favorite jelly, jam, or chutney. Spread on crackers. I usually double this recipe, because people just love this stuff and it keeps well in the refrigerator for a few days, in case any is left over. ____________________________________________ This dinner is ready for the road. Prepare the pork and assemble the sandwiches at home. Wrapped in foil, they will stay warm while you travel. Or slice and refrigerate roasted tenderloin, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress their sandwiches themselves. ___________________________________________________ Thumbprints or Tartlets filled with Sweet and Spicy Coleslaw Ingredients
Preheat oven to 325
Jalapeno Peach Jelly
Grilled Pork Tenderloin Sandwhiches
(Cooking Light Magazine)
1/4 cup Jalapeno Jelly
1 teaspoon water
1 tablespoon paprika
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1 teaspoon brown sugar
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon feshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
Cooking Spray
1/4 cup light ranch dressing
1/4 cup sweet hickory smoke tomato-based barbecue sauce
8 (1 1/2-ounce) hamburger buns or Kaiser rolls
Prepare grill to medium-high heat.
Combine jelly and water; set aside.
Combine paprika and next 6 ingredients; rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or untill thermometer registers 155 (slightly pink).
Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns.
Luscombe Farm Jalapeno Jelly
2 cups grated Sharp Cheddar Cheese (8 oz)
1/2 cup (1 tick) softened butter
1 cup flour
1/2 tsp paprika
1 tsp salt
Combine all the ingredients well, wrap in plastic wrap, and chill for 30 minutes. Use a rounded teaspoon of the dough, and form into a mini-muffin pan, or place on a baking sheet, and make a fairly deep thumbprint in each. Fill with your choice of Luscombe Farm Jellies, and bake in a preheated 400 degree oven for approximately 10 minutes. Let cool before serving (or as long as you can stand to wait! Please note these are very hot when they first come out of the oven.)
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Recipe courtesy Paula Deen
A must try with Luscombe Farm Jalapeno Peach
6 cups thinkly sliced red cabbage
1/2 cup matchstick-cut red apple
1/2 cup matchstick - cut green apple
1/3 cup roasted, salted pumpkin seeds
2 tablespoons chopped fresh cilantro
1/3 cup Luscombe Farm Jalapeno Jelly
3 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon salt
Pinch of pepper
1/4 teaspoon ground cummin
Directions
In a large bowl, combine the cabbage, apples, pumpkin seeds, and cilantro. In a small bowl, combine the jelly, vinegar, oil, salt, pepper, and cummin, stirring until smooth. Pour over the cabbage mixture; toss gently to coat. Cover and chill for at least 1 hour or up to 24 hours.
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