Recipes incorporating Muirhead Apricot Jalapeño Jelly

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Recipes Incorporating Muirhead  Apricot Jalapeño Jelly

Baked Cornish hens Glazed barbequed chicken Sauteed corn with vadalia onions Grilled salmon
Spicy Brie


BAKED CORNISH HENS with Muirhead  Apricot Jalapeno Jelly

             2 Cornish hens, fresh or thawed
             1 jar Muirhead  Apricot Jalapeno Jelly
             1 lb asparagus, fresh
             2 tbsp olive oil
             1 bag spinach, fresh
             1 lemon, zested and juiced
             1 cup quinoa, uncooked

Preheat oven to 350° F. Clean and rinse Cornish hens. Place Cornish hens on a metal rack in a baking pan. Spoon and spread Muirhead  Apricot Jalapeno Jelly underneath the skin and brush on top of the skin. Cover Cornish hens with aluminum foil. Bake covered for 30 minutes. Uncover and bake an additional 35 to 45 minutes or until Cornish hens are dark and golden. Remove Cornish hens from pan and set on a serving plate. Drain pan drippings from bottom of the pan and strain through a sieve to use as a sauce.

Clean asparagus and cut stalks into thirds. Sauté in pan with olive oil.

Clean spinach. Sauté with lemon juice and lemon zest.

Cook 1 cup of quinoa per package directions.

Serve Cornish hens, asparagus, spinach, and quinoa with the sauce.

Serves 2-3.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Stokes – 2007
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Spicy BRIE with Muirhead  Apricot Jalapeno Jelly

             1 small wheel of firm Brie
             3 to 4 tbsp Muirhead  Apricot-Jalapeno Jelly
             1 box of crackers

Preheat oven to 325° F. Split the wheel of Brie horizontally with a sharp serrated knife (run knife under hot water to facilitate cutting). Place on microwaveable or oven proof serving dish. Spoon Muirhead  Apricot Jalapeno Jelly on the cut part of the Brie and either microwave or bake each half. For the microwave, approx. 20 – 30 seconds will soften the cheese depending on microwave power. Or bake for 12 – 15 minutes. Serve immediately with crackers. Serves 10.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Susan Schreitmueller – 2008
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Muirhead  Apricot-Jalapeno Glazed BARBEQUED CHICKEN

             1 jar (8 oz.) Muirhead  Apricot-Jalapeno Jelly
             12 pieces of chicken

Preheat the grill. Place chicken pieces directly on hot grill and brush liberally with Muirhead  Apricot Jalapeno Jelly. Flip and continue to grill until cooked. Flip again, brush additional Muirhead  Apricot Jalapeno Jelly on chicken, and grill until a nice glaze forms. Do NOT burn. Serves 6 to 8.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Muirhead  – 2005
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Grilled SALMON with Muirhead  Apricot Jalapeno Jelly

             Salmon fillets, deboned with skin
             Olive oil or butter
             Muirhead  Apricot Jalapeno Jelly

Coat salmon fillets with light butter or oil (may leave the skin on one side of the salmon to help it hold together – it's easier to remove the skin once it is heated. Ensuring that the grill grate is well-oiled and hot enough will keep the fish from sticking). Place fillet skin side down on a medium hot grill that is well oiled. Spread a generous amount of Muirhead  Apricot Jalapeno Jelly over the salmon. Keep a small ramekin of Apricot Jalapeno Jelly next to grill – brushing jelly over fish as it cooks. Grill for approx. 7 minutes for a ¾ inch thick salmon and then turn over. (Amount of time will depend upon the thickness and size of fish.) Flip the fish and remove the skin with a sharp spatula and repeat the process of brushing the jelly over the fish. Salmon will lose its opaque quality when done. Try to avoid overcooking as this dries the fish. A small amount of the jelly lightly heated with a bit of butter in the microwave can be poured over the salmon and served with the fish. Serving size will depend on the size of the fish.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Susan Schreitmueller – 2008
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SAUTEED CORN with Vadalia Onions

             2 tbsp olive oil
             ½ Vadalia onion, chopped
             3 cups fresh or frozen corn
             2 Tbsp Muirhead  Apricot Jalapeno Jelly

Heat olive oil in sauté pan over medium heat. Sauté Vadalia onion until golden brown. Reduce heat. Add corn. Cover with pot lid and cook until corn is done about 3 minutes. Stir in Muirhead  Apricot Jalapeno Jelly. Serve immediately. Serves 4.
Printer friendly version Printer friendly version Email this recipe to a friend Email this recipe to a friend Hepner – 2006
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