The first Tasting Party of 2013
is just a couple weeks away. I am very excited to see everyone again and meet
some new people. I found some great new ideas for using your Jam in the April
2013 issue of Cooking Light. One is a Condiment; second a Salmon Glaze, and
finally a Sauce for a Pan Seared Chicken. I hope you give them a try!
Apricot
Chipotle Mayo
2 ½ Tbsp Apricot
Jam
2 Tbsp
Mayonnaise
2 ¼ Tsp chopped
chipotle chiles (canned in adobo sauce)
Combine
Preserves, mayonnaise and chipotle in a small bowl. Serve as a condiment with a
Chicken Club sandwich
Salmon Glaze
¼ Orange Jam Or
Pineapple Jam
1 ¼ tsp low
sodium soy sauce
¼ tsp kosher
salt
½ tsp fresh
ground pepper
2 garlic cloves,
chopped
This glaze is
enough for 4 6oz filets. Place Salmon
skin side down on a foil lined baking sheet. Brush Salmon with half of the
glaze. Without removing Salmon from oven switch your oven from bake to broil
(high) broil fish 6 minutes. Spoon remaining glaze over the Salmon and broil an
additional 3 minutes or until desired degree of doneness.
Chicken
Glaze
¼ cup Orange
Jam
1/4 cup Cherry
spreadable fruit
1 tsp low
sodium soy sauce
1 tsp butter
1 Tbsp Bourbon
In a small
sauce pan combine Jam, Spreadable fruit and soy sauce. Heat to boil. Reduce
heat and simmer 3 minutes or until very thick, stirring frequently. Add butter,
stirring to combine. Remove from heat; stir in bourbon. Spoon over Pan Seared, (fully cooked), chicken.
