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Cream cheese and crackers may be the most common use for pepper jelly; but there are dozens
of delicious options below.
Photo by Corey Lugg |
THE NIBBLE.
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Aloha from Oregon:
Page 2: Uses For Pepper Jelly
Overview
For far beyond resting on their laurels as a colorful and tasty topping for cream cheese on a cracker, these delightful jellies are multipurpose spreads, dips, glazes, and condiments with dozens of appetizing possibilities.
To employ a southern word, pepper jellies are sassy.
They’re fun, they’re different, and given how much in love this country is with spicy foods, we’re surprised they’re not in broader use.
Pepper jelly makes it easy to turn everyday dishes into something much more stylish and exciting—just by opening the jar.
Think outside the box, and consider these easy applications:
ARTICLE INDEX
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MORE TO DISCOVER
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How To Enjoy Pepper Jelly: Serving Suggestions
| Breakfast & Brunch |
Lunch |
Dinner |
- On toast, muffins, &
bagels
- With omelets & frittatas
(try a jelly omelet)
- Top pancakes and
waffles
- Spoon some into plain
yogurt (a taste blast!)
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- Mix a tablespoon or two
into chicken salad, egg
salad, tuna salad or
seafood salad; use it
to season cole slaw,
potato salad, or pasta
salad
- Spread on roast
beef, turkey, chicken,
ham or cheese
sandwiches (it works
with both mayonnaise
& mustard)
- Serve it with the bread
basket
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- Instead of mint jelly with
lamb chops and pork
chops
- In marinades or as a
glaze for coating pork,
ham, chicken, salmon or
shrimp (mix equal parts
with savory mustard)
- As a dipping sauce for
kabobs, fried seafood
and zucchini
- As a condiment with
fried chicken
- In stir-frys; on ribs; in
spicy vegetable rice
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| Appetizers, Hors d’Oeuvres, Snacks |
Appetizers, cont’d |
Desserts & Tea Time |
- As a spread atop the
classic cream cheese
brick (or blend it in
as a dip for crackers
and crudités)
- Atop cheddar or other
cheeses on party
bread or crackers
- On baked brie or deviled
eggs
- In canapés like the
thumb prints below (the
red link in the right
column leads to the
recipe)
- Create a spicy sauce for meatballs, chicken
wings, chicken fingers,
mozzarella sticks,
wontons
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- Serve with raw oysters
or jumbo shrimp
- We updated the cream
cheese on a cracker
notion and filled
endive leaves with
mascarpone, then
dabbed on the jelly—
with five different colors
of jelly, it was a
beautiful array
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- As a spicy sauce for fruit salad or as a dip for fruit
- As a spicy topping for
dessert
cheesecake
- Add a splash of rum or
brandy and serve it over
vanilla ice cream
See for some of our favorite
pepper jelly recipes.
There is a larger selection of
recipes on the Aloha From
Oregon website.
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| Cheese Course |
- As a cheese condiment
with stronger cheeses
- As a topping on a savory
cheesecake (click red link
for recipe)
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When was it ever so easy to generate excitement among your foodie friends? All you have to do is order a dozen jars of jelly and send out an e-mail telling everyone else what to bring.
— Karen Hochman
Last Updated October 2011
FORWARD THIS NIBBLE to anyone who likes things sweet and spicy, and to anyone looking for a tasty stocking-stuffer.
ALOHA FROM OREGON PEPPER JELLY
Apricot, Apricot Jalapeño, Cranberry, Garlic, Habañero, Jalapeño, Mango, Mango/Plum Ginger, Marionberry, Pineapple, Pomegranate, Raspberry, Raspberry Jalapeño (Christmas), Smokey Red Jalapeno and Strawberry
- 10-Ounce Jar
$6.50/Jar, 3-Jar Minimum
$5 Shipping
- 6 To 11 Jars
10% Discount
- 12 or More Jars
20% Discount
Purchase online at
AlohaFromOregon.com
Prices and flavor availability are verified at publication but are subject to change.
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Variety is the spice of life: try different flavors of Aloha From Oregon Pepper Jelly. Invite your friends to a brunch, tea, or cocktail party and try them all. You’ll have a great time!
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Some of our favorite books for entertaining
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| The Hors D’Oeuvre Bible, by David Paul Larousse. From classical hors d’oeuvres to some of today’s most imaginative creations, a step-by-step guide to more than 700 spectacular dishes. Click here for more information. |
Good Things for Easy Entertaining, by Martha Stewart. Dozens of ideas, projects, and recipes to help you entertain more easily and more often. From drinks, hors d'oeuvres and desserts to easy decor and ambience. Click here for more information. |
Breakfasts and Brunches, by The Culinary Institute of America. The CIA has turned out some of America’s most famous chefs. With this book, amateur cooks can turn out great breakfasts and brunches. Click here for more information. |
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prior issues archive, product gift-finder and the ability to nominate YOUR favorite nibbles,
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