Monday, April 21, 2014

The Ham Jam (+ Egg Sandwich)

4 crusty (in a good way) Italian rolls
1 lb (leftover) sliced ham
1/4 cup peach pepper jam (I used the peach-fish pepper jam I canned last year)
3 tablespoons Dijon mustard
8 slices smoked provolone
4 hard-boiled eggs, sliced*


Slice rolls. Slather jam on one side, mustard on the other. Top the mustard side with cheese then a single layer of egg then ham. Close. Devour.

*best egg slicer ever!

Read more at my original post at Coconut & Lime.

Friday, September 13, 2013

Jam Filled Buttermilk Sweet Rolls with Jam-Cream Cheese Frosting


for the dough:
4 cups flour
1/2 oz yeast
1/2 cup sugar
1/2 cup butter, sliced
1 cup buttermilk
1/2 teaspoon vanilla paste
1 egg, at room temperature
1 teaspoon salt

roll filling:
4-6 oz jam (I used raspberry-plum jam)

3 ounces cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar
1 tablespoon jam (I used raspberry-plum jam)
1/8 teaspoon salt


In a small saucepan, warm butter and buttermilk to about 120°. Pour into a large mixing bowl, add yeast. Let sit. Slowly add the sugar, vanilla paste and the egg. Add salt and 2 cups of flour on low, mix until smooth. Slowly mix in the remaining 2 cups of flour. The mixture should become a sticky dough at this time. Scrape out the dough onto floured counter top. Knead dough until it doesn't stick to your hands, adding small amounts of flour (up to 1/2 cup) as needed.

Place in a greased bowl. Cover with a tea towel and let rise for about 45 minutes or until it doubles in size. Remove dough from bowl and place on a floured counter. Roll out in a 12 by 24 inch rectangle. The dough should be about 3/4 inch thick. Spread jam in a thin layer over the dough. Roll dough from the short side in into a tight log. Cut into 1 inch thick slices. Place in 2 lightly greased 9 inch round cake pans, forming a circle with one roll in the middle. Preheat oven to 350. Allow to rise about 1/2 hour until they are about level to the top of the cake pan. Bake for about 15 minutes, then test for doneness. Pay careful attention to the creases where the rolls touch each other. Remove to a wire rack or invert on a plate. Whisk together the icing ingredients. Ice while the rolls are slightly warm. Store leftovers in an air-tight container.

Instead of jam, try a fruit butter.

Instead of frosting, simply spread jam over the warm rolls.

Read more of my thoughts on the original post at Coconut & Lime.

Thursday, September 5, 2013

Apple Butter Glazed Turkey Meatloaf

2 lbs ground turkey thighs
8 oz apple butter
1 egg, beaten
2/3-3/4 cup matzo meal
1 shallot, grated
1/2 teaspoon thyme
1/2 teaspoon hot paprika
1/4 teaspoon allspice

Preheat oven to 400. In a large bowl, mix together the turkey, egg, matzo meal, shallot, spices and 2 tablespoons of the apple butter. Form into a loaf. Place in a loaf pan (or, preferably, a meatloaf pan). Brush the top with the remaining apple butter. Bake for 30 minutes or until fully cooked. Wait a few minutes before slicing.

Like honey or maple syrup? Add a bit to the apple butter before spreading it on top of the meatloaf.

Sub lean ground beef or ground chicken in for the ground turkey thighs.

Read more thoughts on the original post on Coconut & Lime.

Friday, August 30, 2013

Pepper Jelly Barbecue Sauce

8 oz pepper jelly
1/4 cup white wine vinegar
1/4 cup thick Worcestershire sauce
1/4 cup chili sauce (like Heinz)
1/4 cup dark rum
1 small onion, chopped
2 cloves garlic
2 tablespoons dark brown sugar
1 tablespoon Dijon mustard
1 tablespoon butter
1 teaspoon mesquite liquid smoke
1 teaspoon Ancho pepper
1/2 teaspoon allspice
sea salt
freshly ground black pepper

Pulse all ingredients in a blender until smooth. Pour into a small saucepan and simmer on the lowest setting until heated through and it reduces and thickens, about 15 minutes. Allow to cool. Keeps in the fridge about a week.

Any kind of pepper jelly would work well in this recipe.

Try this on anything that needs a bit of a kick: ribs, burgers, meatloaf, fries, wings, pulled pork or in a sandwich.

Thin it out with a bit of vinegar or water to make a glaze for meat or vegetables.

Read the original post on Coconut & Lime for more thoughts.

Tuesday, August 27, 2013

Jam On It Pulled Chicken

2 lb boneless skinless chicken thighs
12 oz chili sauce (like Heinz)
12 oz grapefruit jam
2 tablespoons dark rum
2 teaspoons black pepper
3/4 teaspoon pecan liquid smoke
1 teaspoon roasted ground ginger
1 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1 onion, thinly sliced
2 cloves garlic, thinly sliced

Add all ingredients to a 2 or 4 quart slow cooker. Stir. Cook on low in the slow cooker 6-8 hrs on low. When done, meat should shred easily. Remove the chicken to a platter. Use two forks to pull apart. Mash the contents of the slow cooker. Return the chicken to the slow cooker. Toss to evenly coat with sauce. Serve on rolls.

I used grapefruit jam I canned one winter but you can sub any jam you'd like. Most would work just fine.

Make sure that the slow cooker is 2/3-3/4 of the way full. Any less and your food will not cook evenly.

Read more of my thoughts on the original post at Coconut & Lime.