Dip, dunk or drizzle our jellies, mustards & butters..Air fryer recipes-onInsta @peggyrosesjellies

CLICK HERE FOR RECIPE: Pepper Jelly Drumsticks on Food52!

CLICK HERE FOR RECIPE : Grilled Duck Breasts with Hot Pepper Jelly Glaze on Edible Piedmont/Fred Thompson

 · Serve on Biscuits or Cornbread… with or without butter!

· Of course, enjoy on a good bagel with cream cheese too.

· Dip’n… get creative! Whirl our jelly into warmed cheese for the best peppery cheesy dip ever. Especially great in pimento cheese, cold or warmed. 

Serve with celery stix and other veggies, chips, crackers or pork skins for low carb option!

· Melt our Hot Pepper Jelly and use as the best dip for egg rolls and chicken tenders! And most fried foods (like seafood and tempura). Drizzle over fried chicken instead of honey... oh YES!

· Jalapeno Poppers really DO “pop” when you brush on hot pepper jelly before popping into the oven!

· Use our pepper jelly when making thumbprint cookies.

· Glazed Stir Fry Veggies… cook as usual in hot skillet or wok. Stir in a bit of jelly and remove from heat… a great glaze for most all vegetables... especially roasted Brussels Sprouts!!

Ranch Chicken… whisk our jelly or spread into your favorite Ranch ~ smother chicken and cook until chicken is done. This can be done with cooked rotisserie chicken too!

Saucy Sweet Meatballs… add your favorite Peggy Rose jelly to store bought or your own cooked meatballs in a crock pot. You won’t go wrong serving these anytime, or taking tailgating!

Finger Lick’n Ribs… cook your ribs as usual in oven or grilled. Once done, brush on melted pepper jelly for the best glaze ever!

Hot Candied Bacon…   you’ll have lots of new friends once they have this! Line baking pan with foil or parchment paper (to catch drips). Put cake cooling racks on pan and lay strips of bacon onto racks. Brush with melted hot pepper jelly. Bake at 325⁰ for 10 minutes, flip, and bake about 10 more minutes until crisp.

Fire & ICE CREAM…  that’s right! Peggy Rose has fans that love our jellies warmed up just a bit and drizzled over their ice cream. Give it a try.

Cheesecake…  Swirl our hot pepper jelly into your favorite cheesecake mixture for a true southern twist to a classic dessert!

Does your holiday ham need a glaze? ...our jellies and spread warmed a bit make a perfect glaze… and even better with butter in it!

Speaking of glazing....  our jellies and cranberry pepper fruit spread will glaze just about anything!  Warm with butter and you're all set.  Whirl in dried or fresh herbs for an added layer of flavor!

FAMILY FAVORITE!!   Great with grilled pimento cheese, cheddar, baby Swiss or gruyere cheese sandwiches! Butter your bread of choice, add your cheese, a dollop of Hot Pepper jelly and cook. Finish with a smear or ramekin of pepper jelly to dip in… You’ll never eat a grilled cheese plain again! 

                                                                          · Ham & Turkey Sandwiches… make yours special with our Champagne Mustard and any of our pepper jellies or spread

· Enjoy a southern favorite… an “almost burnt” fried bologna sandwich. Our spicy mustard is great on that crispy char.

· Peanut Butter and Pepper Jelly Sandwiches… kid friendly! Especially good with our Golden Pepper Jelly ~ loaded with Vit C
· Spicy Sandwich Spread… mix equal parts mayo and any of our pepper jellies! Especially good on BLTs.

BURGERS... SMASHburgers!...   Best.Burger.Ever! Warm a bit of your favorite Peggy Rose's jelly and drizzle over your favorite burgers!  Oh.My.GOODNESS... be sure to have a big side of napkins for these succulent burgers!

Hot Candied Bacon… you’ll have lots of new friends once they have this! Line baking pan with foil or parchment paper (to catch drips). Put cake cooling racks on pan and lay strips of bacon onto racks. Brush with melted hot pepper jelly. Bake at 325⁰ for 10 minutes, flip, and bake about 10 more minutes until crisp.                                    **Great topping for Burgers or Club sandwiches!**

Bang’n Burgers with Peggy Roses Pepper Jellies, spread onto buttered, toasted buns, makes all kinds of burgers sing with glorious flavor! These burgers pair nicely with Pale Ales, Stouts, IPA’s and Hefeweizen’s!

• Here are just a few burger combos that will make your backyard cookout the talk of the neighborhood:
  • provolone, pineapple and romaine (sweet)
  • bacon, cheddar and red onion slices (hot)
    • swiss, tomato and lettuce (golden)                                
    • avocado, goat cheese and arugula (hot)

Perfect pairings for all kinds of CHARCUTERIE platters/cheese boards/appetizers/tapas/hors d’oeuvres topped with Peggy Roses Pepper Jellies & Champagne Mustard

PAIRS well with many WHITE, RED and SPARKLING WINES! 

And of course, Vintage PORTS...

 Spoon over top of Brie or Camembert… or other soft cheeses! Great with blues. Serve room temp, or warm the cheese with jelly for you melted cheese lovers!

Charcuterie Board pairings/ideas (WINE TASTINGS):Cream cheese slices on sourdough or French bread with Sweet Pepper Jelly.Sampler platter with crackers, cream cheese, olives, sliced apples and pecans with Golden Pepper Jelly.Crackers, goat cheese, smoked oyster, sliced red onion with Hot Pepper Jelly.Bruschetta, brie cheese, sliced green onion with Golden Pepper Jelly.Mix and match platter with an assortment of crackers, sliced hard cheeses, salami and grapes with our Champagne Mustard and Hot Pepper Jelly.Party Crackers, goat cheese, smoked trout, sliced pear with Golden Pepper Jelly.Cucumber slices, cream cheese and Peggy Roses Sweet Pepper Jelly!

**The key is to combine different flavors (salty, savory, sweet, briny, nutty) and textures (smooth, chewy, crunchy) to create a continuously fascinating array of combinations. And the wine facilitates the cleansing of the palate between tastings.

FOOD AND WINE PAIRINGS 

                Sizzl’n Salmon Filet: Serve with roasted asparagus or Brussels sprouts and steamed brown rice for a delectable dinner meal. Pair with a rich white wine like Pinot Gris or a light red wine like Pinot Noir. Ingredients:1 tsp fresh rosemary, minced or dried, crumbled
1/3 cup Peggy Roses Hot Pepper jelly 
1/3 cup balsamic vinegar
1/2 cup red onion, thinly sliced
4 - 4 oz salmon fillets
salt and freshly ground black pepper
2 scallions, sliced

Preparation:1. In a 1 quart sauce pan over med-high heat, combine 
rosemary, hot pepper jelly, balsamic vinegar and 
red onion.2. Simmer, stirring often, until reduced 
to 1/2 cup.3. Rinse salmon and pat dry. Lay skin-side down in a lightly-oiled shallow pan. Lightly salt and generously pepper salmon.4. Bake salmon in a 400 degree oven until fish is opaque, about 8-15 minutes, depending on thickness of salmon.5. Serve sauce over salmon fillets. Top with scallions.Servings 4-

Scrumptious Scallops: A nice chardonnay, pinot noir or Beaujolais would be an excellent match for this recipe.Sides could include roasted asparagus or sautéed green peas and rice pilaf. Ingredients:1/2 cup Peggy Roses Hot Pepper Jelly
1 T minced lime zest
3 T fresh lime juice8 slices prosciutto
8 sea scallops, rinsed and feet removed (or extra large shrimp - raw, peeled and deveined)
Olive oil
Salt and freshly ground black pepper
Preparation:1. In a small bowl, combine the first three ingredients. Set aside. 
2. Preheat a grill to medium-high or a broiler to high.3. Fold each prosciutto slice in half lengthwise. Wrap one around the side of each scallop (or around the shrimp) and secure with a toothpick.4. Brush with olive oil. Season with salt and pepper.5. Grill or broil, turning once, until opaque and nicely browned, @ 3-4 minutes per side.6. Serve with lime sauce drizzled on top. 
Servings - 3 appetizer or 2 dinner portions

Kick’n Kabobs: The perfect wine pairing would depend on the type of meat served.Generally, beef is matched with a more robust wine such as Cabernet Sauvignon or Red Zinfandel. Chicken goes well with a medium-bodied Merlot or fruity Sauvignon Blanc. Pork pairs with Pinot Noir, Red Zinfandel and Chianti nicely.Serves 4 - 4 oz meat each Ingredients:Special Marinade-Mix 1/2 Cup Olive oil and 2 TBSP Balsamic Vinegar together until mixed well, add in 1/2 Cup Peggy Roses Hot Pepper Jelly-whisk til smooth.2 small red bell peppers, cut in 2 inch pieces1 medium sweet onion, peeled and cut into wedges2 cups whole fresh mushrooms1 lb beef sirloin, skinless, boneless chicken breast or pork tenderloin, cut into 1 1/2 inch cubes3 T Peggy Roses Hot Pepper JellyPreparation:1. In a small bowl, mix all the ingredients for the special marinade.2. Place beef, chicken or pork in a large resealable plastic bag and pour marinade over the meat. Seal and refrigerate for 4 hours or overnight.3. Preheat grill for medium-high heat.4. Thread the pieces of meat and vegetables onto wooden skewers, leaving a small space between items. Sprinkle lightly with salt, pepper, garlic powder and paprika. Discard marinade.5. Lightly oil the grill and grill skewers for 10-15 minutes, turning as needed, until meat is cooked through and vegetables are tender.6. Brush some pepper jelly onto the meat and vegetables during the last 5 minutes of cook time.

Peggy Roses Dipping sauce: A semi-oaky Chardonnay or light Pinot Noir would match well with this sauce recipe. Serve with sauteed green beans and brown or white rice on the side.  Ingredients:1/2 cup raisins
4 tsp white vinegar
3 garlic cloves
1/4 tsp salt or to taste
1 medium serrano or jalapeño pepper, seeded if desired
1 cup fresh cherry tomatoes 
1/4 cup Peggy Roses Hot Pepper Jelly
pinch of freshly ground black pepper
Preparation:1. In a blender or food processor, combine raisins, vinegar, garlic, salt, chili pepper and tomatoes. Process until smooth.2. Place mixture in a medium sauce pan and add remaining ingredients. Bring to a boil, reduce heat and simmer 15 - 20 minutes until desired consistency.3. Remove from heat, let cool and refrigerate for later use or let cool and use immediately.

                                                                    Use as a dipping sauce for grilled, baked or fried chicken.Makes @ 3/4 cup. Simple Sauces made with Peggy Roses: Asian Sauce: “SWEET HEAT!” Ingredients:1/2 c Peggy Roses Hot Pepper Jelly
1 T dark sesame oil
1 T minced fresh, peeled ginger root
1 T orange juice
2 T soy sauce
1 small clove garlic, mincedPreparation:1. Place ingredients in a small bowl and whisk until smooth. 2. Add to your favorite stir-fry ingredients near the end of cooking, use as a dipping sauce for wontons or egg rolls or spoon over a salad of sliced cucumbers, red bell peppers and scallion.Makes @ 3/4 cup sauce.