Recipes

Summer Crostini Trio

Summer Crostini Trio

Nectarine and Goat Cheese Crostini with Bonnie's Jams Peach Ginger Serves 6 1 baguette, sliced ½” thick 2 Tbs. extra virgin olive oil 2 medium nectarines (peaches are also great with this recipe) ¼ cup fresh softened goat cheese 3 Tbs. Bonnie’s Jams Peach Ginger 2 Tbs. aged balsamic vinegar ¼ cup basil leaves, torn or thinly sliced Brush extra virgin olive oil on both sides of baguette slices and set aside.  Cut nectarines in half and remove pits.  Brush cut sides of nectarines with remaining olive oil. In small bowl, mix together Bonnie’s Peach Ginger and balsamic vinegar.  Whisk...

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Tangy Red Pepper Glazed Chicken

Tangy Red Pepper Glazed Chicken

Ingredients ½ cup Bonnie’s Jams Red Pepper Jelly ½ cup low sodium soy sauce 5 cloves garlic, minced 3 Tbs. peeled and grated fresh ginger 2 lbs. bone in, skin on chicken thighs Instructions In small bowl, mix together Bonnie’s Jams Red Pepper Jelly, soy sauce, garlic and ginger, until mixture is combined. Place chicken in shallow baking dish. Pour ½ of the marinade mixture over the chicken, and turn to coat both sides. Cover tightly and marinate in the refrigerator for at least four hours, preferably overnight. Reserve remaining marinade in covered container in the refrigerator. Preheat oven to...

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Raspberry Lime Rickey

Raspberry Lime Rickey

In small bowl, combine Raspberry Lime Rickey preserves, lime juice and zest. Mix and let sit for 10 to 15 minutes. Using fine mesh strainer, strain mixture, using back of wooden spoon to press through liquids.
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Strawberry Rhubarb Stuffed French Toast

Strawberry Rhubarb Stuffed French Toast

Ingredients 4 oz. mascarpone cheese, softened 4 oz. fresh whole milk ricotta, softened 2 Tbs. light brown sugar 1/3 cup Bonnie’s Jams Strawberry Rhubarb preserves 1 loaf Brioche bread, cut into 8 slices 5 eggs 1 cup milk 2 Tbs. sugar 1 ½ tsp. ground cinnamon ¼ tsp. fresh ground nutmeg 1 tsp. vanilla extract Pinch of kosher salt 1-2 Tbs. butter fresh strawberries maple syrup additional butter Instructions In small bowl, mix together mascarpone, ricotta and brown sugar until well combined. On one slice of the brioche bread, spread a thick layer of Bonnie’s Jams Strawberry Rhubarb preserves, top...

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Peach Ginger Jelly Glazed Ham

Peach Ginger Jelly Glazed Ham

Place ham in a heavy roasting pan. In bowl of food processor fitted with the steel blade, combine garlic, Bonnie’s Jams Peach Ginger preserves, Dijon mustard, brown sugar, zest and orange juice. Process mixture until smooth. Pour glaze over the ham and bake for 1 hour, or until ham is fully heated through and glaze is well browned. Serve hot or at room temperature.
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