Recipes

Suan’s® Pineapple Cinnamon Buttermilk Muffins

2 ½ cups flour
½ cup packed light brown sugar
1 cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1/3 cup butter
1/3 cup cream cheese
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup buttermilk
2 eggs – beaten

Pre-heat oven to 350 degrees.

 

Combine flour and brown sugar in a large bowl with your fingers or a fork.  Break butter and cream cheese into flour mixture, use fingertips, lightly rub the butter, cream cheese and flour mixture together until it looks like course bread crumbs.  Measure out ½ cup of mixture and set aside for topping to muffins.

 

Add baking powder, soda, cinnamon, nutmeg and salt, to flour mixture, stir well to combine.  

 

In medium bowl, beat eggs, add buttermilk and Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, combine well, pour into flour mixture, mix to combine until batter is thick.   Spoon batter into buttered muffin tins; using a teaspoon, gently press reserved flour and sugar mixture onto the batter of each muffin.  Bake 25 to 30 minutes or until toothpick comes out clean after inserting into center of muffin.

Suan’s® smoothies with a kick

smoothies

Pineapple or Mango Lemon smoothie

1 c. ice
1/4 c. Suan’s® Scotch Bonnet Pineapple Cinnamon Jam or Suan’s® Scotch Bonnet Mango Lemon Fruit Butter
¼ c. coconut milk
¼ c. almond milk
¼ c. plain yogurt (or Greek yogurt)

Combine all ingredients in blender. Garnish with fresh fruit when serving.

Sweet tomato smoothie

1 c. ice
½ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
½ c. carrot juice
½ c. tomato juice
¼ c. lemon grass

Combine all ingredients in blender. Garnish with fresh vegetables when serving.

Gourmet every day!

Need some easy ways to elevate your everyday cooking to a gourmet level? Try these ideas for my condiments:

• Stir fry your favorite vegetables with your favorite Suan's scotch bonnet condiment
• Condiment for meats, fowl, fish and vegetables
• Compliments fruits of all kinds
• With cream cheese on your favorite cracker
• Glaze to baked ham, pork loin and fowl
• Glaze for salmon, swordfish, shark or other firm fleshed fish

Suan's® Fiery Buttercream Icing

Beat 1/3 cup softened butter, cream with 2 cups powdered sugar, add ¼ cup melted Suan's® Scotch Bonnet Pepper Jelly cream together, add 1 teaspoon pure vanilla extract and ½ teaspoon pure almond extract. Frost your favorite cake; I like this on chocolate cake. As a filling to a cake use 3 Tablespoons of each butter and cream cheese, follow directions as above.

Also try my Scotch Bonnet Mango Lemon Buttercream icing

Suan's® Poached Pears

Poached Pears in Scotch Bonnet Pepper Jelly and Red Wine

8 Bosc pears
2 cups red wine
2 Tablespoons fresh lemon juice
½ cup sugar
½ cup Suan's® Scotch Bonnet Pepper Jelly melted over low heat
1 stick cinnamon
zest of lemon
1 vanilla bean.

 

Peel pears without removing stems, placing in a deep saucepan. In saucepan of melted Suan's®  Scotch Bonnet Pepper Jelly, add wine, lemon juice, sugar, cinnamon, lemon zest, vanilla bean and enough water to cover pears, pour over pears and simmer very slowly until just tender 10 to 20 minutes. Remove pears carefully to a serving dish, rapidly boil down liquid to about 1 cup, pour over pears and serve cool to cold topped with whipped cream. These pears will be spicy; you may reduce the “heat” by reducing the jelly in half or increase the “heat” by the amount of jelly used.

Poached pears in Suan’s® Scotch Bonnet Pineapple Cinnamon Jam and White Wine

8 Bosc pears
½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1 lemon
1/3 c. cinnamon stick
3 T. black peppercorns
2 c. favorite white wine

Peel pears leaving stem intact, place in heavy sauce pan, add Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, the juice and zest of one lemon, cinnamon stick, peppercorns, and white wine. Add water to make sure pears are covered, if necessary.

Bring to a boil, then reduce to simmer for 10 to 20 minutes until just tender when tested with sharp fork.  Chill in poaching liquid.

Tasteful tip: Combine these pear recipes for a delicious Waldorf salad.  Poaching liquid may be saved for glaze.  Pears can be sliced and served on their own as a salad with a wedge of blue cheese and a dressing made of ½ and ½ sour cream and mayonnaise or whole as an accompaniment to main dishes such as Ham Loaf.

Suan’s® Fiery Mango Lemon Angel Food Cake

To make a perfect angel food cake, preheat oven to 250 degrees, mix cake per package directions (this is the only recipe for which I use a cake mix and I use a 2-step mix), gently fill ungreased tube cake pan with batter, run knife through batter to break-up any air pockets.  Bake for 1 hour at 250 degrees, at the end of hour, turn oven up to 350 degrees and finish baking for 15 minutes.  Using this method your cake will rise above the pan, having a light golden crust and be the lightest, moistest angel food cake you have ever had!  Remove from oven and invert pan to cool cake, if pan does not have ‘legs’ to be raised place a slender bottle, such as empty wine bottle, in tube to hold pan upside down off counter for cooling.  Allow cake to completely cool in pan before removing.  Run sharp knife around edge and center tube, gently remove cake from pan, place on cake pedestal or plate, run your hands over cake to remove crumbs, wrap in plastic wrap until ready to ice or serve.

Suan’s® Scotch Bonnet Mango Lemon Buttercream icing

Can substitute Suan’s® Scotch Bonnet Pineapple Cinnamon Jam for Mango Lemon Fruit Butter

Soften 3 tablespoons each butter and cream cheese.  Cream together, add ¼ cup Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, ½ teaspoon pure vanilla extract and ¼ teaspoon pure almond extract, mix well, start adding sifted confectioner’s sugar to desired consistency. 

These are just basic portions; you may add more of each ingredient to get desired quantity, if you want a glaze finish, add more of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter. 

Serve topped with strawberries in Suan’s® Scotch Bonnet Pepper Jelly and Lemoncello Liqueur Dressing.

Suan’s® Fiery Apple Pie

Suan’s® Fiery Apple Pie

6 c. Granny Smith apples
½ c. Suan’s® Scotch Bonnet Sweet Tomato Jam
1 T. cornstarch
¼ to ½ c. sugar
1 t. cinnamon
½ t. ground cloves
½ t. salt  
2 prepared pie crusts
1 to 2 T. Suan’s® Scotch Bonnet Pepper Jelly (optional)

Core, peel and slice apples. Mix with Suan’s® Scotch Bonnet Sweet Tomato Jam and set aside.   Blend together cornstarch, sugar, cinnamon, ground cloves and salt. Toss with apples and jam

Place crust in pie plate and smear with 1 to 2 tablespoons Suan’s® Scotch Bonnet Pepper Jelly. Fill with apple mixture. Top with second crust, crimp edges, and cut vent.  Bake in preheated oven at 350 degrees for 45 to 60 minutes until apples are tender when tested with sharp knife.  If desired, brush top crust with Suan’s® Scotch Bonnet Pepper Jelly during last 15 minutes of baking to form glaze.  Serve warm with cinnamon whipped cream or vanilla ice cream.

Cinnamon Whipped Cream

1 c. heavy whipping cream
½ t. ground cinnamon
2 T. powdered sugar
pinch of salt
1/2 t. pure vanilla extract
1/4 t. pure almond extract

In a chilled, clean glass bowl, beat heavy whipping cream. on medium- to high-speed with electric mixer until soft peaks begin to form. Mix cinnamon, powdered sugar, and salt. Sprinkle into cream while beating. Continue to beat until peaks hold. Stir in vanilla and almond extracts.

Tasteful tip: Cream may be whipped 3-4 days in advance. After whipping, place in colander lined with doubled paper towel and placed over a bowl to drain. Cover tightly with plastic wrap. Before serving, remove cream from colander and place in serving bowl.