Irish whiskey, ginger ale and Burnin' Beak Green Ghost pepper jelly blend together perfectly in this refreshing cocktail that's super easy to make. Sometimes called an Irish Buck or Irish Mule, this classic cocktail dates back to the 19th century.
It's bubbly, refreshing, a little sweet and a little spicy. It's a favorite go-to for St. Patrick's Day but you can also enjoy it year-round.
The ginger ale gives it a spicy snap while the whiskey provides the smooth, warming blanket. The Green Ghost pepper jelly adds lime and mint flavors and a spicy kick. This is no boring cocktail!
Note: Any brand of Irish whiskey works well in this cocktail. And, ginger beer is an option for a stronger ginger flavor.
Makes 1 cocktail
Ingredients:
2 oz Irish whiskey (such as Jameson)
1 T Burnin' Beak Green Ghost pepper jelly
5 oz ginger ale
Lime wedges
Preparation:
1. Pour the whiskey into a highball glass. Add the pepper jelly and stir to combine (a fork or spoon works well).
2. Fill glass with ice cubes and pour in the ginger ale.
3. Add a lime slice to the rim. Option: Squeeze a lime slice into the glass for a tangier flavor.
Enjoy!
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Take a classic deviled egg recipe and push the flavor up a notch!
Adding our Golden Ghost pepper jelly to the filling ingredients brings a slightly-sweet, slightly spicy punch to the filling flavors. The mayonnaise and ground mustard provide the savory, earthy base and the paprika adds a slight smokiness.
This recipe will become your go-to anytime you're making deviled eggs!
Makes 12 deviled eggs
Ingredients:
6 large eggs
3 tablespoons mayonnaise
1 tsp Dijon mustard
1 tsp Golden Ghost pepper jelly
Salt and pepper to taste
Paprika or ground cayenne for garnish
Preparation:
1. Bring a pot of water to a boil. Reduce the heat to a simmer. Using a slotted spoon, carefully place the eggs into the simmering water one at a time. Make sure the water comes back to a simmer and cook the eggs for 14 minutes.
2. Prepare an ice bath and set aside. After 14 minutes, carefully place the eggs into the ice bath to cool completely.
3. Once the eggs have cooled, peel them and slice in half lengthwise. Place the yolks into a small bowl. Add the mayonnaise, mustard, pepper jelly, salt and pepper and mash together with a fork until mixture is smooth and yolks are fully incorporated.
4. Use a small spoon to add a portion of the filling into the well of the egg white. Sprinkle with paprika or cayenne pepper.
Note: You can store the eggs up to two days in a sealed storage container in the refrigerator.
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Pigs in a Cheesy Pepper Jelly Blanket
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Who doesn't like a hot, cheesy dip?!
Super easy and quick appetizer to throw together at a moments notice. Just 4 delicious ingredients combine to make this dip a definite crowd-pleaser. If for some reason goat cheese is not your thing, substitute grated cheddar, fontina or gouda. Serve with your favorite crackers (Triscuit crackers are really good) and/or dippin' veggies. It's cheesy and savory with a touch of sweet heat!
Ingredients:
8 oz cream cheese, room temperature
8 oz goat cheese, room temperature
3/4 cup cooked bacon, crumbled
1 cup Burnin' Beak pepper jelly, any variety
Triscuit crackers or your favorite and/or veggie pieces
Preparation:
1. Preheat oven to 400 degrees.
2. In a medium sized bowl, combine cheeses and bacon with a hand mixer or fork until smooth.
3. Spoon mixture into an 8x8 inch square baking dish and place in the oven for 20 minutes.
4. Once mixture is hot, remove from the oven and carefully scoop into a decorative bowl. Top with Burnin' Beak pepper jelly (any variety).
5. Serve while hot with crackers and/or veggies for dippin'.
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Such a classic combo, peanut butter and jelly. We all grew up with the sandwich - simple, tasty, satisfying, nutritious.
Now you can enjoy it in cookie form with a touch of sweet, tangy and spicy heat! There are a few steps to this recipe but it is well worth the time. If you like peanut butter and pepper jelly, you will be craving these beauties. Don't say I didn't warn you.
Adapted from a recipe from Cookies And Cups.
Ingredients:
1 1/4 cup smooth peanut butter, divided
1/4 cup Burnin' Beak Pepper Jelly, any flavor or heat level
1/2 cup butter, softened
1/4 cup granulated sugar
3/4 cup light brown sugar
1 large egg
2 tsp vanilla extract
1 tsp baking soda
1/4 tsp kosher salt
1 1/2 cups all-purpose flour
1/2 cup peanut butter chips, plus more for garnish
Coarse salt
Preparation:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Line a plate with parchment paper. Measure out 1/4 cup of peanut butter. Divide the peanut butter into 15 - 3/4 tsp dollops and place onto prepared plate. Place plate in freezer while you prepare the cookie dough.
3. Place a sheet of plastic wrap over a mini-muffin tin. Divide the pepper jelly into 15 portions onto the plastic wrap so the pepper jelly fits into the mini-muffin tins. Place in freezer until ready to assemble cookies.
4. In a large bowl, mix together 1 cup of peanut butter and the butter with a hand mixer until smooth. Add both types of sugar, the egg, vanilla, baking soda and salt until combined. Add the flour and mix well. Stir in the peanut butter chips.
5. Using a large cookie scoop or 1/4 cup measure, portion out the dough (about 15 portions) about 2 inches apart onto the parchment paper lined baking sheet. Remove the pepper jelly and peanut butter dollops from the freezer.
6. Make a large well in the cookie dough. Place a pepper jelly dollop then a peanut butter dollop into each cookie well. Form the dough carefully around the jelly and peanut butter dollops sealing it in. If working in batches, place the frozen pepper jelly and peanut butter dollops back in freezer between batches.
7. Bake for 12-16 minutes or until the cookie edges are light brown and the tops start to crack.
8. Remove from the oven, lightly press additional peanut butter chips into the tops of the cookies and sprinkle with a touch of coarse salt.
9. Allow the cookies to cool for 5 minutes before transferring them to a wire rack to cool completely.
Makes: 15 large cookies
Total time: about 30 mins
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Chocolate Raspberry Swirl Brownies
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Awhile back we went on a camping trip with friends to Markleeville, CA and the Burnin' Beak fan club acquired a new member, Taz. He, along with everyone who came to visit our camp ground, loved the Burnin' Beak pepper jelly. We actually didn't give him any but he sure was lickin' his chops for it.
Our style of camping is more like glamping since we stayed in a small motel nearby but all our meals were prepared and served al fresco where others in our group were staying in tents.
The Burnin' Beak was present at every meal. We served it alongside our fancy monte cristo sandwiches, drizzled on our morning bacon and mixed into our happy hour margaritas.
That monte cristo sandwich with pepper jelly on the side was a salty, sweet, spicy amazing combination of flavors. Voted #1 favorite meal to our entire group!
Unfortunate for us, our friend Taz went to doggie heaven recently. We miss him so much. He was an extra special pup. But, hopefully now he's up there running around, frolickin' with all the other dogs and having a great time!
Take some on your next camping trip!
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Classic people-pleasing appetizer! Pigs in a Blanket are a fun, delicious, handy appetizer to serve at any gathering. Add cheese and they become even more delicious. Dip them in Burnin' Beak pepper jelly and they turn addictive!
Salty, sweet, savory and spicy combine for a knock-out, party poppin' treat!
Makes 30
Ingredients:
1 - 8 oz can refrigerated crescent roll dough
1 - 12 oz package mini cocktail wieners (30 wieners)
1 lb. block cheddar cheese, cut widthwise into 1/2 inch pieces then cut into smaller pieces to fit size of wieners
1 egg, beaten
1 T water
Preparation:
1. Preheat oven to 375 degrees. Unroll can of dough and separate the dough into 16 triangles. Cut each triangle lengthwise into 2 long triangles.
2. Place wiener on widest side of triangle. Add a slice of cheese alongside wiener. Roll wiener, cheese and dough to the pointed end at opposite side of dough.
3. Place pointed end down on un-greased baking sheet with at least an inch of space between each for dough to expand.
4. In a small bowl, whisk egg and water together. Brush egg wash on top of dough.
5. Place baking sheet on rack in center of oven for 12-15 minuted until golden brown, rotating baking sheet halfway through cooking time.
4. Remove from oven and place wieners onto a serving platter. Serve warm alongside some Burnin' Beak pepper jelly for dipping.
Yum!
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Fresh frozen peas, those little round balls of creamy deliciousness that pop when you bite into them, are one of the handiest, easy-to-use, high-quality vegetables in the freezer section of our grocery stores.
This recipe takes these tender peas and gives them a touch of citrusy lime and fresh mint and our Green Ghost Pepper Jelly and turns them into a show-stopper side dish. Quick, easy and fantastically delicious!
FOOD AND WINE PAIRINGS
Pair these peas with pork chops or lamb and rice or couscous for a wonderful, soul-satisfying meal. A full-flavored Chardonnay or fruity Pinot Noir would match up well.
Ingredients:
2 tsp butter or Earth Balance buttery spread
2 cups frozen green peas
2 T water
1 T fresh mint, chopped
1 tsp lime zest, minced
1 T Burnin' Beak Green Ghost Pepper Jelly
Salt and freshly ground pepper to taste
Preparation:
1. In a small saucepan over medium heat, melt butter or buttery spread.
2. Add peas, water, mint, lime zest and pepper jelly. Stir well to combine and melt the pepper jelly.
3. Season with salt and pepper. Serve immediately.
Serves 4
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Delicious and fun to make? Yes! This recipe is a perfect opportunity to get the kids involved in the kitchen. They can each carve out their own faces (with adult supervision) and they can help mix together the ingredients. And, just watch their faces when the peppers come out of the oven and the filling is oozing out of the jack-o-lantern eyes and mouth...spooky!
We used the Hot Habanero pepper jelly in this recipe but you're welcome to use any variety. Make it milder with the Mild Habanero or spicier with the Super Hot Habanero. Or, if you'd like a bit of lemon flavor in this stuffing and a bit more heat, use the Golden Ghost. The Green Ghost would add a touch of mint and lime flavors.
Prep Time: 20 mins
Cook Time: 1 hour
Servings: 3-4
Ingredients:
3 large (or 4 medium) orange bell peppers
1 lb ground turkey
1 egg, lightly beaten
½ cup panko or breadcrumbs (or leftover cooked rice)
¾ cup white onion, diced
2 cloves garlic, minced
1 serrano or small jalapeno pepper, diced (optional)
3 T Burnin’ Beak Hot Habanero pepper jelly
1 tsp fresh sage, finely minced
1 tsp fresh thyme, minced
1 ¼ tsp salt
¼ tsp ground pepper
1 cup pepper jack cheese, grated (split into 2 (½ cup) portions)
Preparation:
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Corn on the cob is such a wonderful summer vegetable. Its sweet, juicy kernels are a welcome addition to backyard picnics, barbecues and all kinds of summer gatherings with friends and family. So delicious paired with your favorite burger.
There are many ways to cook corn on the cob but we think this is the absolute easiest and most delicious way because not only does the oven do all the cooking but since the corn is protected by the husk as it's cooking, the kernels retain all their moisture and delicious juice.
The only other step to this recipe is to make a simple sauce in a small sauce pan. Combine the sauce ingredients and drizzle onto the cooked corn. Enjoy!
Wondering about the health benefits of fresh corn? Corn is rich in vitamin C, magnesium and B vitamins and high in fiber making it a heathy and nutritious choice.
Ingredients:
3 T salted butter or Earth Balance spread
1/2 cup Burnin' Beak Pepper Jelly, any flavor or heat level
1/8 tsp salt
2 ears of corn on the cob, husks on, rinsed
Preparation:
1. Preheat oven to 350 degrees
2. Simmer the first three ingredients in a small saucepan over low heat for about 5-10 minutes until thickened. Set aside.
3. Roast the corn in the preheated oven for 30 - 35 minutes
4. Remove the cobs from the oven and let cool a few minutes so you can handle the corn without burning your hands. Carefully (hot steam will be released) remove and discard the husks and silk.
5. Brush or drizzle the glaze onto the hot corn
For more than two cobs, multiply the glaze ingredients accordingly.
Servings - 2
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Here are just a few burger topping combos that will make your backyard cookout the talk of the neighborhood:
These are just a few combinations. What's your favorite burger combo?
I am a sandwich fanatic! To me, so many endless combinations and cooking techniques make sandwiches one of my favorite foods. Breakfast, lunch or dinner, I can always go for a sandwich.
BLTs, cheese sandwiches, paninis, deli meat sandwiches, veggie wraps, you name it, all benefit from a slathering of Burnin' Beak pepper jelly. Think of Burnin' Beak Pepper Jelly as a sweet, tangy, spicy spread and suddenly all kinds of sandwich options appear. Here are a few more:
All these sandwiches get kicked up a notch when our pepper jelly is added! What's your favorite always-enjoy sandwich?
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Glazed nuts - you'll find all kinds of recipes for glazed nuts especially during the holidays. They're a great snack not only during the holidays but all year around.
Plus, you can add them to salads for an extra nutty crunch, to your rice or pasta dishes for some texture and roasty flavor or as a topping to ice cream or frozen yogurt.
When you start with a food such as pecans, walnuts or peanuts, it's not difficult to imagine any of the Burnin' Beak Pepper Jellies turning those nuts into sweet/salty treats. Your main decision is which nut and which pepper jelly!
Health Benefits of pecans specifically: pecans contain more than 19 vitamins and minerals including vitamins A, B, and E, folic acid, calcium, magnesium, phosphorus, potassium, and zinc. Just one ounce of pecans provides 10 percent of the daily recommended intake of fiber. Pecans are also rich in age defying antioxidants.
Ingredients:
1 1/2 cups pecan or walnut halves or whole dry roasted peanuts
1 cup Burnin' Beak Habanero Pepper Jelly
4 tsp butter
1/8-1/4 tsp salt
Preparation:
1. Combine all ingredients in a deep saucepan and cook over medium heat for 7-8 minutes until pecans are lightly browned.
2. Lightly spray a foil-lined baking sheet with cooking spray.
3. Spread mixture out onto the baking sheet and bake pecans at 250 degrees for 40 minutes.
4. Remove from oven and let pecans cool then store in an air tight container for up to a week or freeze for later use.
Makes 1 1/2 cups glazed pecans
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CHOCOLATE RASPBERRY SWIRL BROWNIES
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The margarita, a classic cocktail consisting of tequila, triple sec and lime juice often served with salt on the rim, is a staple in most Mexican food restaurants. This variation adds some sweet, tangy heat to the drink making it even more enticing.
Which Burnin' Beak Pepper Jelly to choose for this recipe depends on how spicy you want your cocktail. Mild, Hot or Super Hot, this one will have you doing the cha cha!
Beware: these are so delicious they border on addictive.
Ingredients:
2 oz freshly squeezed lime juice
1 T Cointreau or other orange liqueur
1 T Mild, Hot or Super Hot Habanero pepper jelly
2 oz of your favorite tequila
Salt and ancho chili powder (optional)
Preparation:
1. Place all ingredients into a shaker and shake well.
2. Mix salt and ancho chili powder on a small plate, rum a lime wedge around the rim of the glass and lightly press the rim of the glass in the salt/chili powder mixture. Add ice.
3. Pour the margarita mixture over the ice. Garnish the glass with a slice of lime.
Serves 2
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This classic party appetizer is easier than you think. It's the kind of appetizer that draws guests around the table to stare and taste and ooh and aah.
Gooey cheese in flaky pastry with sweet and tangy pepper jelly, salty prosciutto and savory nuts is a total crowd pleaser. Serve with apple or pear slices and your favorite crackers or crostini.
FOOD AND WINE PAIRINGS
A fruity Pinot Noir or a creamy, subtly-oaked Chardonnay would match up nicely with this appetizer. Or, go even bigger with a blanc de blanc Champagne.
Makes: 12 servings (1 large round)
Prep: 40 mins (including thawing the pastry)
Bake Time: 30 mins
Ingredients:
1/2 17.3 oz package frozen puff pastry, thawed (1 sheet)
3 slices prosciutto or thinly sliced ham
1 - 8 oz round Brie cheese (with or without rind)
4 - 6 T Burnin' Beak Pepper Jelly (any variety)
3 T chopped pistachios
1 egg, lightly beaten
1 T water
Apple and/or pear slices
Preparation:
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One of the most wonderful aspects of fall is the fact that our grocery stores start carrying all kinds of (in season) winter squash and sweet potatoes - acorn, butternut, pumpkin, spaghetti squash, yams, sweet potatoes to name just a few varieties.
And, you may have heard that these foods are a powerhouse of nutritional health benefits. Some say they are some of the world's healthiest foods!
So, we've got a quick and easy way to prepare them so you can enjoy lots of them this season and know that you're eating for your health as well as your taste buds.
As far as which Burnin' Beak Pepper Jelly to serve with them, either the Habanero or the Ghost Pepper would be delicious. The combination of sweet, tangy, spicy pepper jelly with winter squash or sweet potato is just divine!
FOOD AND WINE PAIRINGS
Looking for a meal companion for this recipe? Pork tenderloin or chops or chicken breasts or thighs are all great choices. Green beans and a side salad would pair nicely as well.
For the wine, we think a fine Chianti would be the perfect compliment.
Preparation For Roasted Winter Squash (OR Sweet Potato!)
1. Preheat your oven to 400 degrees.
2. Slice the winter squash or potato in half lengthwise. For the squash, scoop out the seeds (discard the seeds OR reserve them to roast in the oven later).
3. Drizzle flesh with olive oil and sprinkle with salt. Place halved squash or potato cut side down on a foil-lined baking sheet.
4. Place in the center of the oven and roast until flesh is soft and tender to the touch and browned on the skin, usually 40 minutes to 1 hour, depending on the size of the halves.
5. Remove from oven, let cool slightly, spread with butter or Earth Balance and our pepper jelly.
Enjoy!
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Take delicate, slightly sweet, meaty and juicy scallops, wrap them in prosciutto and drizzle them with a tangy pepper jelly lime sauce and you have a winner dinner!
The complex flavors of this recipe can stand up to any heat level of the Habanero Pepper Jelly.
And, scallops are readily available in the frozen foods section of most grocery stores.
Once you try this recipe, you'll be coming back to it time and time again because it's one of the quickest and most delicious recipes EVER!
Also, this lime sauce could be used drizzled over sliced avocado, or as a dipping sauce for egg rolls or wontons.
FOOD AND WINE PAIRINGS
A nice chardonnay, pinot noir or Beaujolais would be an excellent match for this recipe.
Sides could include roasted asparagus or sautéed green peas and rice pilaf.
Ingredients:
1/2 cup Burnin' Beak Habanero Pepper Jelly
1 T minced lime zest
3 T fresh lime juice
8 slices prosciutto
8 sea scallops, rinsed and feet removed
Olive oil
Salt and freshly ground black pepper
Preparation:
1. In a small bowl, combine the first three ingredients. Set aside.
2. Preheat a grill to medium-high or a broiler to high.
3. Fold each prosciutto slice in half lengthwise. Wrap one around the side of each scallop and secure with a toothpick.
4. Brush with olive oil. Season with salt and pepper.
5. Grill or broil, turning once, until opaque and nicely browned, @ 3-4 minutes per side.
6. Serve with lime sauce drizzled on top.
Servings - 3 appetizer or 2 dinner portions
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ROASTED SALMON WITH PEPPER JELLY GLAZE
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I think this sauce should be called The Perfect Dipping Sauce!
It's the combination of sweet, savory, tangy and spicy. And, talk about versatile, serve it along side shrimp or any other fish, chicken, turkey, beef, pork, sausage and raw or cooked vegetables. And, it makes a delicious dipping sauce for fried chicken strips, wontons, egg rolls or mozzarella cheese sticks.
Mix it into rice dishes, smear it on tortillas with cheese or use it as a spread on sandwiches.
There are only two ingredients to this delicious sauce:
Mix equal parts into a small bowl and serve. That's it!
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If you've never made your own salad dressing or marinade, you'll be amazed how fresh, delicious and easy-to-make this recipe is.
Yes, I know there are aisles and aisles of pre-made marinades and salad dressings in your local grocery store but none will taste as good.
Plus, all those found in your grocery store have preservatives in them which no one needs.
Choose a healthier, more delicious version. The Mild Habanero Pepper Jelly would add lots of flavor without the spicy heat. Or, go hotter with the Hot Habanero or Super Hot Habanero pepper jellies.
Want to add a bit of lemony flavor to your dressing, use the Golden Ghost pepper jelly.
Ingredients:
6 Tbsp. red wine vinegar
3 Tbsp. Burnin' Beak Habanero Pepper Jelly
1 minced shallot
1 Tbsp. coarse-grained mustard
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/3 cup olive oil
Preparation:
1. In a small bowl, combine the first 6 ingredients (vinegar through black pepper). Whisk in the olive oil. Adjust the seasonings if desired.
2. Drizzle salad dressing over your favorite fresh salad ingredients.
3. Or use as a marinade for chicken, fish or pork. Let the chicken, fish or pork marinate with the mixture in a covered dish or plastic bag in the refrigerator, at least 30 minutes for chicken or pork and 10-15 minutes for fish. Remove chicken, pork or fish from the marinade and cook as desired.
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Burnin' Beak Pepper Jelly, either the Habanero Pepper Jelly or the Golden Ghost Pepper Jelly, are an excellent match for all kinds of vegetables. They add a little bit of heat to the sweet or savory of the vegetable.
Fennel or anise may seem like an unusual vegetable to prepare but its subtle licorice flavor can be a welcomed departure from your more commonly prepared vegetables.
Also, it's high in Vitamin C, potassium, folate and fiber which makes it a very nutritious vegetable.
This recipe for Glazed Fennel is simple to prepare with few ingredients but the end product delivers an incredibly rich flavor.
FOOD AND WINE PAIRINGS
Serve with baked salmon or chicken and couscous on the side for an elegant, week-night dinner. White wine is a perfect accompaniment.
Servings 2
Ingredients:
1 T butter
1 T olive oil
1 medium fennel bulb, sliced into 1/4 inch thick slices
1 sprig of fresh thyme
1/4 cup white wine
Juice from 1/2 fresh orange
Burnin' Beak Pepper Jelly - any flavor and heat level
Salt to taste
Preparation:
1. In a large skillet over med-high heat, melt butter
and olive oil. Add fennel slices and thyme sprig.
2. Allow fennel slices to brown slightly before turning
to brown on the other side.
3. Add wine and orange juice. Reduce heat and simmer until sauce is reduced by half.
4. Add a spoonful of pepper jelly to the top of each fennel slice. Let pepper jelly melt into the fennel and continue cooking and turning slices occasionally until fennel is tender and coated with the thickened glaze.
5. Sprinkle with salt. Serve immediately.
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Crunchy on the outside, chewy on the inside, the chipotle sausage balls have a meaty, cheesy flavor with a biscuit-like consistency and the added health benefit of kale. Serve them as an appetizer, a light meal or for breakfast.
This recipe is a mix-everything-in-a-bowl, shape into balls and bake recipe. Quick, easy and so yummy!
For the dipping sauce, any one of the Burnin Beak Pepper Jellies would be perfect. Just depends on how hot you want it.
And this dipping sauce can be served with all kinds of dishes, anything that gets dipped like sliced sausage, egg rolls or chicken strips.
FOOD AND WINE (or beer) PAIRINGS
For a light dinner, serve with a fresh, tossed green salad with a vinaigrette dressing.
A light red wine like a Pinot Noir or a lager-style beer would be a great match.
Ingredients:
8 oz ground turkey breakfast sausage
1 cup Bisquick
4 oz sharp cheddar cheese, shredded
1 cup finely chopped kale
3/4 tsp ground chipotle powder
1/2 tsp paprika
1/4 tsp cumin
Preparation:
1. In a large bowl, combine all ingredients mixing well.
2. Roll into ping pong-sized balls and place on a baking sheet.
3. Bake in a pre-heated 350 degree oven for 20 mins.
Makes @ 20 balls
Serve with MUSTARD PEPPER JELLY DIPPING SAUCE
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CROCKPOT MEATBALLS WITH PEPPER JELLY SAUCE
CHOCOLATE RASPBERRY SWIRL BROWNIES
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Ahhh, the delicious sweet savory combo. That's what makes this recipe so yummy!
A cheesy, savory nest for a sweet, tangy, spicy jelly. These go so quickly you might want to make a double batch. Or triple it!
Any Burnin' Beak Pepper Jelly would be great inside these nests. In fact, you can make some of each to satisfy all your spicy-loving friends and family members.
Ingredients:
2 cups (8 oz) grated sharp cheddar cheese
1/2 cup softened butter
1 cup flour
1/2 tsp paprika (or chipotle powder)
1/2 tsp salt
5-6 oz Burnin' Beak pepper Jelly
Preparation:
1. Combine cheese, butter, flour, paprika or chipotle powder and salt
in a medium bowl and mix well. Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
2. Place a rounded teaspoon of dough into the bottom of a mini-muffin pan and make a fairly deep thumbprint in each.
3. Fill with pepper jelly.
4. Bake at 400 degrees for @ 10 minutes until lightly browned.
Makes 33 nests
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CHIPOTLE SAUSAGE BALLS WITH DIPPING SAUCE
CROCKPOT MEATBALLS WITH PEPPER JELLY SAUCE
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Why yes! If you're thinking salads and veggies, think Burnin' Beak pepper jelly. Adding a touch of sweet heat to traditional salad dressing ingredients will elevate your salad to new heights.
Burnin' Beak Pepper Jelly whisked into a basic vinaigrette recipe, like the one below, will invigorate your salad and make it irresistibly tasty.
Load up a big salad bowl with all your favorite salad ingredients like mixed greens, celery, carrots, green onions, bell peppers, radishes, cucumbers (even some diced chicken if you'd like), top it with some sliced avocado and drizzle the salad dressing over the top. Toss lightly and serve.
Want to add some cheese? Parmesan or goat cheese would be delicious.
This salad will be fresh, tangy and slightly sweet. What a way to celebrate fresh, healthy produce!
Recipe here: BURNIN' BEAK SALAD DRESSING
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Who doesn't like chocolate, right? I know people who only eat milk chocolate or who prefer dark or white chocolate but I don't know anyone who doesn't like chocolate.
And brownies...they are a universally-loved treat. Oooey, gooey, cake-like consistency, they are beloved by young and old alike.
Plus, if you make a swirl sauce with Burnin' Beak Habanero Pepper Jelly and fresh raspberries and add it to the batter, you have pure bliss!
Ingredients:
1 box of your favorite brownie mix
Canola oil
Water
Egg
Preparation:
Mix brownie ingredients according to package directions and
pour into a buttered or oiled 13 x 9 inch pan. Set aside.
Next comes the Raspberry Swirl.
Ingredients:
2 cups raspberries (fresh or frozen)
1/4 cup Burnin' Beak Habanero Marmalade
1/4 cup water
3 T honey
Preparation:
1. Place the swirl ingredients in a blender and blend until smooth.
2. Pour it into a fine-mesh strainer placed over a bowl and press the mixture through with the back of a wooden spoon to extract the liquid leaving the seeds in the strainer. Be sure to scrape the underside of the strainer to get all the delicious liquid.
3. Discard the seeds and place the extracted liquid in a small saucepan.
4. Simmer over low heat until it has the consistency of thick molasses. Remove from the heat and pour small tablespoons full of the swirl over the brownie batter.
5. Take a knife and slowly draw it through the batter gently incorporating the swirl into the batter.
6. Sprinkle the top of the batter with coarse salt, if desired.
7. Bake as directed on the brownie mix box.
Servings - 12 large or 24 small
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The perfect pairing is with Crockpot Meatballs With Pepper Jelly Sauce.
The Crockpot Meatballs can definitely stand on their own but when dipped into the Cheesy Dipping Sauce, they reach a whole new level of fantastic flavor! The meatballs are on the sweeter side and the dipping sauce gives them a more savory, rich, cheesy flavor.
Just try to eat just one! I guarantee you'll be going in for another.
Ingredients:
10 oz blue cheese crumbles
8 oz fat-free, lite or regular sour cream
4 oz plain Greek yogurt
1/3 cup finely chopped fresh parsley
Garlic salt and freshly ground pepper to taste
Preparation:
1. Combine all ingredients in a small bowl. Stir well.
Serve with CROCKPOT MEATBALLS WITH PEPPER JELLY SAUCE
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CHIPOTLE SAUSAGE BALLS WITH DIPPING SAUCE
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A classic side dish served at Thanksgiving and Christmas, fresh cranberry sauce gets a spicy kick from our Burnin' Beak Mild or Hot Habanero pepper jelly.
This recipe is exceptionally good with its cinnamon and cloves, lemon and orange zest and Cointreau. The Cointreau, an orange flavored liquor, gives this cranberry sauce richness and depth of flavor. The citrus zests give it a bright pop. And, the cinnamon and cloves add some spicy, earthy notes.
Our favorite way to serve it is aside roasted turkey but it's also a wonderful compliment to chicken, Cornish hens, duck, quail or pheasant. Stuffing, mashed potatoes and fresh, sauteed green beans would really round out the meal.
If you've never made your own cranberry sauce, this is the recipe for you. It's really easy and fool-proof. You'll ditch the canned stuff for good!
Ingredients:
12 oz bag fresh cranberries, rinsed
1 peeled diced granny smith apple
1/2 T fresh, peeled and minced, ginger
1 cup sugar
1/2 cup Cointreau liquor
1/2 cup water
1/4 tsp each ground cinnamon and ground cloves
1/4 cup Mild or Hot Habanero pepper jelly
Zest of 1 lemon and 1 orange
Preparation:
1. Place cranberries, granny smith apple, ginger, sugar, water, cinnamon, cloves and pepper jelly in a saucepan over medium heat.
2. Bring to a boil, reduce heat and simmer until cranberries start to pop, about 10 minutes.
3. Off heat, stir in grated zest of 1 lemon and 1 orange. Chill in refrigerator until ready to serve.
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*Recipe adapted from Martha Stewart
Sweet oranges, slightly smoky bacon and pepper jelly combine in this recipe to produce caramelized Brussels sprouts that are so addictive!
Using small, thin-skinned oranges works best because you're going to want to eat the whole fruit, peel and all.
1 sheet pan, 5 ingredients (plus salt) and about 30 minutes of cooking time yield an amazingly delicious side dish. It's so good you may want to make it your main course meal.
Serves 6
Ingredients:
1/3 cup avocado or peanut oil
2 small oranges, cut in half then into 1/2 inch slices
Kosher salt
3 strips bacon, cut into 1/4 inch pieces (@ 1 cup)
1 1/2 pounds Brussels sprouts, trimmed and halved
2-4 T Golden Ghost pepper jelly depending on desired sweetness
Preparation:
1. Preheat oven to 400 degrees. Brush a rimmed baking sheet generously with oil. Add orange slices in a single layer. Season with salt and drizzle with 1 T oil.
2. Roast 15 minutes. Add bacon and roast until crisp, about 12 minutes.
3. In a large bowl, toss Brussels sprouts with remaining 4 T oil and a sprinkle of salt. Add to baking sheet; toss to combine.
4. Roast, turning the sprouts after 10 minutes, until tender and browning at edges, about 10-15 minutes total.
5. Carefully add sprouts, oranges and bacon to a large bowl. Add the Golden Ghost pepper jelly and gently toss to coat.
6. Serve immediately.
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Only 5 ingredients in this side dish winner! Carrots, butter, garlic, salt and Burnin' Beak Green Ghost Pepper Jelly. With the jelly, you get a buttery-sweet glaze that has hints of lime and mint which go so well with carrots. It's scrumptious. Family friendly and kid friendly too!
And, you can feel good about serving it because it's also nutritious. Carrots are high in Vitamins A, C, K, potassium and fiber. They are a powerhouse vegetable!
The cooking technique is simple and fast so you can get dinner on the table in just a few minutes. Serve them with your favorite protein to balance out this meal and maybe some tater tots or baked potatoes.
This recipe will become one of your go-to family favorites!
Total Prep and Cook Time - 20 mins
Serves - 6
Ingredients:
1 1/2 lbs carrots, peeled and cut into 1/2 inch thick slices
2 T butter or butter substitute
1/3 cup Burnin' Beak Green Ghost Pepper Jelly
2 garlic cloves, minced
1/4 tsp salt
Preparation:
1. Place carrots in a large sauce pan and add 1 1/2 cups of water. Simmer 8-10 minutes until tender. Drain excess water.
2. Add butter (or substitute), pepper jelly, garlic and salt to sauce pan. Stir to coat and mix thoroughly. Cook, stirring occasionally, on low-medium until sauce forms.
Enjoy!
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In celebration of Halloween this year, we decided to make something really cute and fun and, of course, delicious. These mummies are easy to make, have only a few ingredients and are the perfect appetizer for your Halloween party.
Just a few steps: mix the cheesy filling, stuff the jalapenos, wrap the jalapenos in strips of dough and bake. Don't forget the spooky eyes!
Serve with Burnin' Beak Habanero Pepper Jelly for dipping or spooning on top the mummies.
Makes 16 mummies
Ingredients:
8 large jalapenos, sliced lengthwise and seeded (leave stem on)
8 oz cream cheese, softened
1 cup shredded pepper jack cheese
3 slices luncheon-style cooked ham, diced
2 T black olives, diced
Dash of smoked paprika
2 containers of crescent rolls
Black olives, sliced, for mummy eyes
Burnin' Beak Mild, Hot or Super Hot Habanero Pepper Jelly
Preparation:
1. Preheat oven to 400 degrees. Place rack in center of oven. In a small bowl, add cream cheese, pepper jack cheese, ham, diced black olives and smoked paprika. Mix to combine.
2. Spoon cheesy filling into jalapeno halves without overfilling.
3. On a lightly floured cutting board, pinch 2 crescents together to form a rectangle. With a knife, slice each rectangle into thin strips.
4. Wrap 2-3 strips around stuffed jalapenos. Place 2 sliced black olives near the stem end for the eyes.
5. Place onto a non-stick baking sheet and bake for 12-14 minutes until golden brown.
6. Remove from the oven and let cool 10 minutes.
7. Serve alongside a small bowl of Burnin' Beak Pepper Jelly for dipping or spooning onto the mummies.
Happy Halloween!
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It's here! Our latest flavor creation. And, we couldn't be more excited.
The flavor highlights are orange and grapefruit, two of our favorite citrus sensations, plus both habanero and ghost peppers to really kick up the spicy heat. This one is definitely a SUPER HOT.
We're thinking stir-fry orange chicken, a glaze for chicken wings or pork chops, sauteed Brussels sprouts with fresh orange slices and salty bacon or drizzle onto pan-seared salmon. Sweet, tangy, spicy flavor explosion!
Or, if a cocktail is what you're looking for, how 'bout a Tequila Sunrise. Your favorite tequila, orange juice, a splash of grenadine and a teaspoon (or tablespoon) of Orange Stinger Pepper Jelly. You'll feel like you've just been transported south of the border.
Order yours today and let us know what you think.
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Tuna fish in a can, a handy staple in your pantry. You could make a classic tuna fish sandwich or you could fancy it up a bit adding only a few other ingredients and make patties for a protein packed, delicious entree.
Adding Burnin' Beak pepper jelly to the mixture as well as to the top really elevates this simple main course meal. Serve them with some sliced marinated cucumbers or a refreshingly crisp side salad for a healthy, light, satisfying weeknight dinner.
You can cook these patties either in an air fryer or a stove-top skillet.
Makes 4 patties. This recipe can be doubled or tripled for more patties.
Ingredients:
12 oz tuna (water or oil-packed)
1 egg, lightly beaten
1/4 cup yellow sweet onion, finely chopped
2 T parsley, finely chopped
1/4 cup Burnin' Beak pepper jelly (your favorite flavor) plus more for serving
1/2 tsp salt
1/2 cup bread crumbs or Panko
2 T avocado oil, separated
Preparation:
1. Add the tuna to a large bowl. Stir in the onions and fresh parsley.
2. In a small bowl, whisk together the egg, 1/4 cup Burnin' Beak pepper jelly and 1 T of the oil.
3. Add the liquid mixture to the tuna mixture and stir together. Add the bread crumbs or Panko. Use your hands to combine gently. Be careful not to over mix.
4. Divide the mixture into 4 equal portions, about 1/2 cup each. Shape into 4 patties, each about 1 inch thick.
5. If using an air fryer, heat it to 375 degrees. Coat basket of air fryer with 1 T oil. Cook patties for 15 minutes, flipping halfway through cooking time. If using a skillet, add 1 T oil and heat over medium heat. Gently lay patties in skillet. Cook about 5 minutes on each side or until golden brown and heated through.
6. Serve warm on a buttered bun with an additional spread of Burnin' Beak on top.
(Option: serve patties atop a spring salad dressed with Burnin' Beak Vinaigrette)
If you like this recipe, you might also like:
Juicy Scallops (or Shrimp) with Lime Sauce
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