Here are a few suggestions and recipes for you to use with Suan’s™ Scotch Bonnet Pepper Jelly
• 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.
Original glaze for ham, pork, lamb and fowl: Melt Scotch Bonnet Pepper Jelly over low heat, brush over meat/fowl every 15 minutes for the last hour of baking.
For fish: melt Scotch Bonnet Pepper Jelly over low heat, in the last few minutes of cooking, brush fish with jelly and place under broiler until bubbly. Serve immediately.
Scotch Bonnet Pepper Jelly Pork Loin Chops
Melt Scotch Bonnet Pepper Jelly over low heat, brush loin chops with jelly, and roll in your favorite coating crumbs. Brown on both sides in skillet with small amount of oil, bake at 350° for 30 minutes or until done; serve with Scotch Bonnet Pepper Jelly on the side.
Funeral Chicken
Using one large roasting chicken, pat dry washed chicken, salt and pepper, insert large quartered onion in cavity, mix together ¼ cup Scotch Bonnet Pepper Jelly and ¼ cup Dijon Mustard slather outside of chicken with mixture. Bake at 350° for 45 to 60 minutes or until meat thermometer reads 165°.
Resurrection Chicken Soup
Save meaty carcass and drippings of Funeral Chicken, deglaze baking dish with a small amount of liquid. In a large pot place chicken carcass, liquid, 4 cloves of crushed garlic, add enough water to cover chicken, cover pot and simmer 1-2 hours, strain liquid and save, cool chicken and pick meat from bones and save, discard bones. Pour broth back into large stock pot add chicken, dice 6 stalks of celery with leaves and 6 – 9 carrots, onion from roasted chicken and 1 can diced stewed tomatoes. Simmer until vegetables are tender; add one package frozen noodles cook until done. You may add more vegetables as desired.
Chicken Roulades
Split chicken breast, pound flat, and spread with Scotch Bonnet Pepper Jelly; add 3 or 4 fresh asparagus spears, grated Swiss cheese, roll together folding under ends of chicken, secure with tooth picks or skewer. Roll in seasoned bread crumbs, in hot skillet which can also be transferred to the oven, add a small amount of oil, brown all sides, ending with split side up. Bake for 20 minutes in 350° oven, serve on a bed of rice.
Suan’s Favorite Meatloaf
1 # lean ground beef, ¾ cup Old Fashion Rolled Oats, 1 medium onion chopped, 2-3 cloves garlic crushed, 1 egg, ½ cup milk, 1/3 cup grated Parmesan Cheese, healthy dash of Worcestershire Sauce, ½ teaspoon salt, ¼ teaspoon freshly ground pepper. Mix all ingredients well, form into a loaf and place in baking pan. Bake at 350° for 30 minutes, drain off grease and begin glazing with Scotch Bonnet Pepper Jelly Glaze every 15 minutes until meatloaf is done. Serve remaining sauce on side.
Scotch Bonnet Pepper Jelly Glaze for Suan’s Meat Loaf
Cook until soft ½ cup of chopped onion and ¼ cup sweet bell pepper in 1 tablespoon of butter, add ¼ cup Scotch Bonnet Pepper Jelly to melt, add 1 can of stewed tomatoes and 4 cloves of crushed garlic. Simmer until thick, baste meatloaf every 15 minutes.
Meatballs with Scotch Bonnet Pepper Jelly Sauce
Melt ½ cup Scotch Bonnet Pepper Jelly, stir in 1 jar of chili sauce while meatballs are being baked as per directions on package, add meatballs to jelly sauce and simmer for 20 minutes. At this point you may cover and refrigerate over night for fuller flavor, reheat the next day, serve on toothpicks as hors d’oeuvre, or as an entrée they are delicious over rice with a green salad.
Suan’s Baked Beans with Scotch Bonnet Pepper Jelly
Mix together: 2 cans baked beans, 1 large chopped onion, healthy dash Worchestershire Sauce, ¼ cup packed brown sugar, ¼ cup Scotch Bonnet Pepper Jelly and 2 Tablespoons ketchup. Mix well, pour into baking dish, add strips of bacon on top if desired and bake at 350° for 1 hour.
Gruyere Cheese Bread
1 cup water, 6 tablespoons butter, 1 teaspoon salt, 1/8 teaspoon pepper, 1 cup flour, 4 eggs, 1 cup finely chopped gruyere cheese. Combine water, butter, salt and pepper in saucepan. Bring to a boil. Add flour all at once. Cook until mixture forms a ball and leaves the side of the pan, stirring constantly. Remove from the heat. Beat in the eggs 1 at a time. Set aside 2 tablespoons of the cheese. Stir in remaining cheese into the dough. Arrange rounded tablespoonfuls of the dough on greased baking sheet, sprinkle with remaining cheese. Bake at 425° for 20 minutes or until puffed and golden brown. Place on rack to cool.
Gruyere Cheese Puffs with Brie or Cream Cheese and Scotch Bonnet Pepper Jelly
Cut tops ¾ way through and fill with brie or other soft cheese, top with Scotch Bonnet Pepper Jelly, serve with favorite beverage.
Brie Cheese with Scotch Bonnet Pepper Jelly Sandwich
Using favorite crackers such as Carr’s Whole Wheat, spread brie cheese on one side of “sandwich” add Scotch Bonnet Pepper Jelly to other half of “sandwich” assemble and place on serving platter.
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 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 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.
Scotch Bonnet Pepper Jelly Butter Cream Icing
Beat 1/3 cup softened butter, cream with 2 cups powdered sugar, add ¼ cup melted 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.
Have an idea on how to use my Scotch Bonnet Pepper Jelly and would like to share? Submit your ideas to suan@suansfoods.com or you call 405.413.1751. I look forward to hearing from you.
All the very best,
Suan