- 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
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 375 degrees. Remove chicken from the refrigerator while oven is heating up. Cover the bottom of a sheet pan with foil.
Remove chicken from marinade, and place skin side up onto sheet pan. Bake for 30 minutes, turning pan half way through cooking. Remove chicken from the oven and increase oven temperature to 400 degrees. Brush chicken with reserved marinade and return to oven. Bake for an additional 10 to 15 minutes or until chicken is beautifully browned and juices run clear when pierced with a fork. Continue baking for another 30 minutes or until chicken is beautifully browned and juices run clear.
Serve with rice and wok seared broccoli or bok choy. Top with thinly sliced green onions.
- 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
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 with 2 tablespoons of the mascarpone mixture on four slices of the brioche. Press the remaining four slices on top to form 4 sandwiches.
In medium bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour mixture into a 13”X9” baking dish. Dip sandwiches into the egg mixture, allowing them to soak for about 2 minutes per side.
Heat large nonstick skillet or griddle over medium-low heat. Melt butter and when butter stops foaming, place sandwiches in skillet. Cook for 4 to 5 minutes per side or until golden brown. Serve with more Bonnie’s Jams Strawberry Rhubarb preserves, fresh sliced strawberries, maple syrup and additional butter on the side.
- 5 cups tomato juice (Clamato or a combination of tomato and Clamato can be used instead)
- 2 bottles clam juice
- ½ tsp. grated lime zest
- ½ cup fresh squeezed lime juice (from 3 to 4 limes)
- 3 Tbs. Bonnie’s Jams Red Pepper Jelly
- 2 Tbs. Worcestershire sauce
- 2 dashes Tabasco or other favorite hot sauce
- ½ tsp. celery seed
- ½ tsp. kosher salt
- fresh ground black pepper
- 1 cup vodka
- 2 Tbs. Old Bay Seasoning
- Tabasco to taste
- Lime wedges
- Pimento stuffed Olives
In large pitcher, stir together tomato juice, clam juice and lime zest. In separate small glass pitcher, use a whisk or fork to mix together the lime juice, Bonnie’s Jams Red Pepper Jelly, Worcestershire, a couple of dashes of tabasco, celery seed, kosher salt and ½ tsp of fresh black pepper. Add mixture to large glass pitcher and add in vodka and stir to combine. Place Old Bay seasoning on a small plate. Moisten rims of glasses using a lime wedge. Dip rims of glasses into Old Bay seasoning. Fill glass half full with ice, pour over Bloody Mary mixture, and stir to combine. Add picks with olives and lime wedges.
These super-simple jam sticks are so easy, and delicious. They are perfect for entertaining or to dunk into coffee or tea. Wrap a few in cellophane for an easy gift. They are perfect for small family holiday gatherings – simple but a little something special that turns dessert into a party.
Fall may be the perfect season for something sweet, hot, and bubbly from the oven, but I like to make this in the summer when the berries and peaches are both in season. Put this dish in the oven when friends or family are over for dinner, and out it comes post-meal, bubbling to add a touch of post dinner drama. I write this as Covid is with us and our gatherings are small or seated at a distance as at our house this past weekend. The fragrant, hot dessert was a hit with all of us celebrating the smallest of pleasures.
I have traveled a lot with food a major, if not the only, focus. I do a little research about what to expect so I am ready for possibly unique dishes. Dumplings in Asia, wonderful fish in Sicily for instance. When I visit friends in the South, I learn to drink copious amounts of iced tea. And I am emphasizing vast amounts, whether in someone’s home or in a restaurant. I know this doesn’t seem to compare with some heartier dishes, but it is still novel to that part of the world. On one visit I had a version of this spiked with bourbon. Either way, the presentation of our version made with jam as a taste booster is beautiful and delicious.
Sometimes in summer it is puzzling to figure out what to have for a lazy lunch or dinner. This could be a good solution. Pair this flatbread with a simple salad and a glass of white wine and you are all set.
Have you discovered skirt steak? A long jagged looking thin cut about 5 inches wide, not nearly as expensive as conventional steak cuts. When grilled, skirt steak has tons of flavor with a juicy middle and tasty, crispy edges. Because this cut is thin, it is a quick cut to grill. If you are looking for something to serve for 4th of July, this is it. I have a rub that was given to me by a Boston chef almost 20 years ago. It never fails - and because the cut is thin, you don’t have to spend time hovering over the grill. When the grill is really hot with red/orange embers, toss on the steak. Each side takes about 5 minutes or less. A note to keep in mind - when my friend gave me the recipe, he did not offer precise measurements - just “a good amount of this” and “less of this”. Below are amounts I came up with - you may want more of less of some of these.
As you can imagine, I adore making jam and obsessed with trying new combinations. I like choosing the fruit, chopping, cutting, cooking, and especially tasting and re-tasting.
After all the stirring and tasting, I begin to yearn for greens. A big salad. This is one of my favorite combinations and even includes some spoonfuls of my jam.
Chia pudding spells a party anytime.
A quick breakfast, dessert, or perfect for anytime sweet craving, you will love chia seeds pudding with a dollop of Strawberry Rhubarb, or any of Bonnie's fresh fruit jams. Did you know that chia pudding is a healthy treat? Loaded with Antioxidants with a High in Quality Protein. I like to layer this pudding with fresh berries, and slices of banana. My own party treat to start the day.
I love filling cookies with my jam. These cookies are particularly good for this treatment since the dough is just slightly sweet. The recipe calls for grinding nuts and mixing butter and sugar, filling the kitchen with sublime fragrances.
Do you feel that chill in the air? It can only mean one thing...
September hits and I am in the mood for a comforting PB&J or some variation. Of course, the filling has to be exquisite, not filled with sugar but recalling the memories of summer fruit. Enter: my jam. Black & Blue was a favorite in my own kids' lunchbox, after they had helped pick the berries and load the fruit into a pot earlier in the summer. The nutty part of the equation has expanded with the relatively new nut butters on the market.
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