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what to do with a pinot noir jelly?

 
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starchmouse



Joined: 01 Mar 2005
Posts: 4
Location: san francisco

PostPosted: Wed Jun 08, 2005 1:23 am    Post subject: what to do with a pinot noir jelly? Reply with quote

Hi all,

my brother brought me a Christine Ferber Pinot Noir Jelly from Paris, and while I'm very excited to try different things with it, I have no clue how to! Does anybody have any suggestions? So far I'm putting little dabs on manchego.

Thanks!
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Dairy_Queen



Joined: 29 Jan 2005
Posts: 342
Location: Chicago and other places

PostPosted: Wed Jun 08, 2005 3:53 am    Post subject: Reply with quote

If these recipes don't get rid of that jar of pinot noir jelly, nothing will! Laughing They list their own wines, but I'm sure that in most instances you could substitute your jelly and appropriate seasoning.

Recipes for our Gourmet Wine Jellies

Apple Dessert Topping

For a quick hot apple topping, peel and slice apples. Put into microwave proof dish. Spoon some Cinnamon Chardonnay Wine Jelly over the apples. About a tablespoon per apple should be sufficient. Heat in microwave for 1 to 2 minutes. Pour hot Apple Dessert Topping over:

Angel Food Cake
Ice Cream
Pound Cake
Hot Cakes or Waffles


Pumpkin Chardonnay and Five Spice Chablis will also work well with this for a slightly different flavor.


Bisquick Muffins with a Twist

2 Cups Bisquick
2 Tablespoons sugar
3/4 Cup Milk
1 Egg
Wine Jelly **


** Any flavor of wine jelly will work with this recipe, however, Lemon Pepper and Red Pepper Chardonnay go great with Corn Bread Muffins!

Heat oven to 400 degrees. Mix first four ingredients. Beat vigorously with a spoon for 1/2 minute. Fill 12 greased (or use baking cups) medium sized muffin cups 1/3 full. Spoon a dollop of wine jelly into the center of each muffin cup. Fill cups to 2/3 full with remaining batter. Bake 15 minutes. For richer muffins add 2 extra Tablespoons sugar and 2 Tablespoons shortening.


Layer Dip

Layered dips made with refried beans, sour cream, guacamole and all that other good stuff, have been an appetizer favorite with our families for years. Here is a Red Pepper Chardonnay alternative you can try.

Black Olives
Green Onions (Sliced Thin)
Shredded Cheddar Cheese
Sour Cream
Guacamole

In a deep casserole dish combine a can of refried beans with about 1/4 to 1/2 cup Red Pepper Chardonnay. Spread the mixture evenly across the bottom of the dish. Continue layering the ingredients in the casserole and anything else you have in the cupboard that sounds compatible. Serve with tortilla chips.


Other Ideas


Wine Jellies go great on toast, crepes, croissants, hotcakes and waffles.

In the mood for Pumpkin Cheesecake? Make a plain "no bake" cheesecake and top with Pumpkin Chardonnay.

Use Red Pepper Chardonnay as a dipping sauce for spring rolls or as a relish on hamburgers.

Mix Lemon Pepper Chardonnay with butter and serve with corn on the cob.

Use Lemon Pepper Chardonnay as a marinade for pork, poultry or seafood. It is especially good mixed with sour cream and poured over grilled salmon steaks.

Put any of the wine jellies over cream cheese as an appetizer.

Put Wine Jelly over vanilla ice cream. Serve with toasted pine nuts as a quick and easy dessert. Not recommended for the "pepper" jellies though.

Cabernet Sauvignon goes great with chocolate. Make a banana split.

Having hot cereal for breakfast? Mix in some Cinnamon or Pumpkin Chardonnay.

Bake a banana, skin and all, at 325 degrees for 20 minutes. Split skin open and top hot banana with wine jelly.

Use Lemon Pepper Chardonnay mixed with sour cream over asparagus, salmon, baked potatoes, broccoli, carrots, brussel sprouts, potato pancakes, etc. For a less sweet mixture, add Dijon mustard and capers.
Use Cabernet Sauvignon or Merlot when making blintzes. Mix with sour cream and drizzle.

Mix Black Pepper & Garlic Chablis with cream cheese and then pipe onto crackers for a delicious party appetizer.

Mix any of these flavors (Cinnamon Chardonnay, Pumpkin Chardonnay or Five Spice Chablis) with cream cheese and use as a frosting for any of these cakes: Carrot, spice, apple, pumpkin bread, zucchini bread, etc.
Peanut Butter and jelly goes best with Cabernet Sauvignon, Merlot and Cinnamon Chardonnay.

Use Cranberry Chardonnay in place of canned cranberry sauce with your turkey dinner.

Stuffed Chicken Breasts

6 Boneless Chicken Breasts (pounded flat)
8 Ounces Cream Cheese
1 Onion, Diced Salt & Pepper
1/4 Cup Wine Jelly **

** Black Pepper & Garlic Chablis, Lemon Pepper or Red Pepper Chardonnay

Preheat oven to 350 degrees. Place chicken breasts between wax paper and pound to flatten. Combine cream cheese and wine jelly in food processor and process until smooth.

Place 1/6 of the cream cheese mixture and a spoonful of onion on each chicken breast. Roll up and secure with a tooth pick. Place in shallow baking dish. Sprinkle lightly with salt and pepper, if desired. Bake uncovered 35 minutes. Serve hot with additional wine jelly sauce if desired. Combine wine jelly with sour cream or plain yogurt and drizzle over top. If you desire additional "color" in the dish, lay slivered carrots or green onion in breast before rolling. Serves Six (6)


Wine Jelly Dandies

3 Cups Bisquick
2/3 Cup Milk
2 Teaspoon Sugar
1/2 Cup Wine Jelly **

** We suggest any of the wine jellies except Lemon Pepper Chardonnay , Red Pepper Chardonnay and Black Pepper & Garlic.

Heat oven to 400 degrees. Mix Bisquick, milk and sugar to form dough. Divide dough in half. Pat or roll each half into an 8-inch round. Place one round in an 8-inch layer cake pan. Spread with 1/2 cup of your favorite Wine Jelly. Cover with remaining round of dough. Sprinkle top with 1/4 cup each sugar and chopped nuts. Cut into 8 pie-shaped wedges. Bake 20 to 25 minutes. Serve warm with cream or whipped cream.


Wine Jelly & Cream Cheese Spread

2 Ounces Wine Jelly (any flavor 1/4 cup)
1 8 Ounce Package Cream Cheese **

** Regular cream cheese ONLY, we do not recommend the low-fat or non-fat!!!

In food processor combine 2 ounces of Wine Jelly and cream cheese. Process until smooth. Check taste. Add more wine jelly for a creamier mixture. Refrigerate to allow flavors to blend completely. If you are making the spread with Lemon Pepper Chardonnay, add about teaspoon of Lemon Pepper spice from your cupboard for added color and flavor.

Here is also a link to a winery that posts recipes.
http://www.niagara.com/%7Enpresent/html/shtml/receipes/np_reciepes.html
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swan



Joined: 23 Nov 2004
Posts: 450
Location: a Dutchie in HongKong

PostPosted: Wed Jun 08, 2005 2:28 pm    Post subject: Reply with quote

on toast with foie gras!!!
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Dawna



Joined: 04 May 2005
Posts: 125
Location: Vancouver

PostPosted: Wed Jun 08, 2005 5:34 pm    Post subject: Reply with quote

With duck. Spooned straight on some lovely confit legs, or stirred into some pan drippings to make a quick pan sauce...

With braised pork tenderloin would also be good - maybe instead of the usual red currant jelly in a sauce Normandie?
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Erin



Joined: 18 Oct 2004
Posts: 1654
Location: Within view of Elliot Bay, The Olympics and every ship in the Sound

PostPosted: Thu Aug 04, 2005 4:57 pm    Post subject: Reply with quote

I second the duck.
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