LeAnn's Gourmet Jam & Jelly Recipes

 Glazed Ham:

  • 1 10-pound ham

  • 1 carrot, chopped

  • 1 celery stalk, chopped

  • 1 leek, chopped

  • 1 onion, chopped

  • 1 head of garlic, halved

  • 1 cup  LeAnn's Gourmet

        Apple Butter

  • 1/2 cup honey

  • 1/4 cup Dijon mustard

  • 4 cups water

Instructions

  • Put the ham and vegetables in a large stockpot and cover with water.

  • Bring to a boil and let simmer for 2 hours. Drain and place in a roasting pan. Preheat oven to 350°F. In a bowl, combine apple butter, honey and Dijon mustard. Peel off the skin of the ham and brush with apple butter mixture. Pour water in the bottom of the pan. Place in the oven and cook for 1-1/2 hours, basting with sauce every 15 minutes. Remove from oven and let sit for 10 minutes before carving. Serves 8-10.

Apple Butter Glazed Ham

 

 

 

 

 

 

 

 

 

  •  Mix equal parts mayo and  LeAnn's Gourmet Pepper

        Jelly, spread evenly over two slices of bread, layer smoky ham

        or turkey with Swiss  or Gruyere cheese. Dip fnished sandwich

        into lightly beaten eggs seasoned with salt and pepper, lightly

        brown in a buttered skillet, cut in half and enjoy.

 

Spiked Monte Cristo

  • LeAnns's Gourmet

       Peach Salsa 

  • Pork chops:
    5 pork chops, end cut
    2 tablespoons canola oil
    2 tablespoons chili powder
    1 tablespoon salt
    1 tablespoon freshly ground black pepper
    Directions
    Heat an outdoor grill or grill pan over medium-high heat.
    Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
    Serve the chops with the peach salsa

Pork Chops w/ LeAnn's Gourmet Peach Salsa

  • Horseradish

  • LeAnn's Gourmet Pepper

       Jelly​

  •  Mix together equal parts

        horseradish sauce with

        LeAnn's Gourmet Pepper

        Jelly; serve this dip

        alongside any deep-fried

        fish for a niquely tangy

        and spicy bliss.

Fish -n- Dip

  • 2 6oz Salmon Fillets

  • 1 tbsp melted butter

  • 1 tbsp honey

  • 1 tbsp bourbon (to taste)

  • 3 tbsp LeAnn's Gourmet 

       Pepper Jelly ( Hot Peach 

       recomended)

  • Preheat oven to 350 degrees

  • Mix together bourbon  

       liquor, honey, melted

       butter, and Gourmet Pepper Jelly until evenly incorporated.

  • Place salmon fillets in a glass dish and coat with mixture

  • Bake 30-40 minutes, or until easily flaked with a fork

Glazed Honey - Druken Salmon

  • 1/2 cup butter

  • 1 1/2 cups all-purpose flour

  •  3/4 cup packed brown sugar

  • 1 egg 

  • 1 cup apple butter 

  • 1/2 teaspoon baking soda 

  • 1/2 teaspoon apple pie spice 

  • 1 cup chopped apples

  • 1 cup confectioners' sugar 

  • 1/4 teaspoon vanilla extract

  •  2 tablespoons milk or cider

Instructions

  • Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan. Cream butter and sugar then beat in egg and apple butter.   Mix in half of the flour sifted with the baking soda and the apple pie spice. Beat in remaining flour, then stir in apples.  Spread into pan and bake for 20-25 minutes or till toothpick in center comes out clean. Cool in pan and cut into bars.

  • To Make Icing: Mix 1 cup confectioners' sugar, 1/4 teaspoon vanilla and 1 - 2 tablespoons milk or cider. Mix to drizzling consistency and drizzle over cooled bars.

Apple Butter Bars

Chicken Cutlets/ Tenders

Scramble 3 eggs in bowl. Add 1 Tbsp. milk or water. Add 1 package LeAnn's Gourmet Roasted Garlic Olive Oil Blend. Toss 1-2 pds of chicken into egg mixture. Coat with 1 cup of bread crumbs. (Add 1/2 bread crumb mixture with panko bread crumbs for extra crispy) Use REGULAR olive oil to fry until done.

.

Ingredients

  • 1 package LeAnn's

       Gourmet Roasted

       Garlic Olive Oil,

       Blend

  • 1 can (13.8 oz)

       Pillsbury® refrigerated artisan pizza crust with whole grain          or Pillsbury® refrigerated regular pizza crust

  • 4 oz cream cheese,

  • 1 cup shredded mozzarella ,

  • 2 tablespoons butter,

  • 3 tablespoons freshly chopped basil and rosemary, 1

  • cup warmed marinara sauce for dipping
    DIRECTIONS:
    Mix package of LeAnn's Gourmet Roasted Garlic Olive Oil Blend with 3/4 cup olive oil and place on a flat, shallow plate. Heat oven to 400°. Lay pizza dough on a work surface and stretch to a 10 x 15 inch size. Using a pizza cutter, cut the dough into 36 equal squares. In a small bow, combine cream cheese and shredded cheese. Mix well. Add one tablespoon of the cheese mixture to each dough square. Make a ball with the dough, sealing the edges. Place on a cookie sheet in a Christmas tree form as shown in the photo. Brush lightly with the LeAnn's Gourmet Roasted Garlic Olive Oil Blend. Bake for 15 - 17 minutes, or until golden brown.

    After removing pull-apart from the oven, brush with more of the LeAnn's Roasted Garlic Olive Oil Blend and sprinkle with chopped herbs. Serve pull apart with marinara sauce.

 LeAnn's Roasted Garlic Cheese Knots

  • 4 teaspoons

       cornstarch

  • 1/2 teaspoon salt

  • 1/2 teaspoon

       ground ginger

  • 1/8 teaspoon

       pepper

  • 1 can (8 ounces)

       unsweetened pineapple chunks

  • 1/4 cup cider vinegar

  • 1 pork tenderloin (1 pound), cut into 1-inch cubes

  • 5 teaspoons canola oil, divided

  • 1 medium green pepper, cut into 1-inch pieces

  • 1 medium sweet red pepper, cut into 1-inch pieces

  • 1 small onion, cut into 1-inch pieces

  • 1/3 cup LeAnn's Gourmet Pepper Jelly

  • Hot cooked rice, optional

  • In a small bowl, combine the cornstarch, salt, ginger and pepper. Drain pineapple, reserving juice; set pineapple aside. Stir juice and vinegar into cornstarch mixture until smooth; set aside.

  • In a large nonstick skillet or wok, stir-fry pork in 3 teaspoons oil until no longer pink. Remove and keep warm. In the same pan, stir-fry peppers and onion in remaining oil until crisp-tender. Stir in the pork, pineapple and Gourmet Pepper Jelly.

  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired.Yield: 4 servings.

Sweet & Sour Pork