New Recipe Ideas

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.