Welcome to Simply Awesome!
Red Pepper Wine Jelly
Glazed Pork Tenderloin With Red Pepper Wine Jelly
Ingredients
- The Meat: 2 lbs. Pork Tenderloin.
- The Marinade: 2 minced garlic cloves, 1 tsp extra virgin olive oil, 1 tsp dried thyme, 1 tsp each salt and black pepper.
- The Liquid: 1 cup apple juice.
- The Glaze: 4 tbsp Simply Awesome Red Pepper Wine Jelly.
Directions
- Marinate: Rub pork with garlic, thyme, salt, and pepper. Drizzle with olive oil and marinate for 4–6 hours.
- Roast: Preheat oven to 220°C (425°F). Remove pork from marinade, place in a pan, and pour apple juice over the top.
- Cook: Bake for 25 minutes until the internal temperature reaches 71°C (160°F).
- Glaze: Brush the Red Pepper Wine Jelly generously over the tenderloin and grill (broil) for an additional 5 minutes until bubbly and caramelized.
Simply Awesome Baked Salmon Fillets
Ingredients
- The Fish: 4 Salmon fillets (approx. 100g each).
- The Seasoning: 1 tsp lemon juice, 1 tsp extra virgin olive oil, salt and pepper to taste.
- The Condiment: 2 tbsp Simply Awesome Red Pepper Wine Jelly.
Directions
- Prep: Preheat oven to 190°C (375°F). Place fillets in a baking dish, skin-side down.
- Season: Drizzle lemon juice and olive oil over the salmon; season with salt and pepper.
- Bake: Roast for 20–25 minutes until the fish flakes easily with a fork.
- Serve: Plate the salmon and serve with a generous dollop of Red Pepper Wine Jelly on the side.
Seville Orange Marmalade
Duckling A L'Orange - Roast Duckling
Ingredients
- The Bird: 5lb Fresh Duckling, 1 sliced onion, celery leaves, lemon juice.
- Seasoning: Salt, pepper, fresh thyme, 1 cup dry white wine (for basting).
- The Sauce: ½ cup sugar, 1 tbsp wine vinegar, juice of 2 oranges, zest of 1 orange, ½ cup Grand Marnier.
- The Finish: 1 cup Simply Awesome Seville Orange Marmalade.
Directions
- Prep: Wash and pat duck dry. Rub the cavity with lemon juice, season with salt, pepper, and thyme, and stuff with onion and celery leaves.
- Initial Roast: Roast at 160°C (325°F) for 30 minutes.
- Baste: Drain excess fat. Add white wine to the pan and continue roasting for 1.5 hours, basting every 20 minutes until the internal temperature reaches 74°C (165°F) and the skin is crispy.
- Caramelize: In a saucepan, simmer sugar and vinegar over low heat until caramelized. Stir in orange juice, Grand Marnier, and orange zest; simmer for 5 minutes.
- Glaze: Skim fat from the roasting pan juices. Combine the pan juices with the caramel mixture and stir in the Seville Orange Marmalade.
- Serve: Transfer the duck to a platter and pour the warm marmalade glaze over the top
Pomegranate Jelly
Pomegranate Jelly Almond Thumbprint Cookies
Ingredients
- Base: 2 cups flour, ½ tsp salt, 1 cup softened butter, 2/3 cup sugar (divided), 1½ tsp vanilla, 2 eggs (separated).
- Nut Element: 1½ cups slivered almonds (ground), 1/3 cup chopped almonds (garnish).
- Filling/Finish: ¾ cup Simply Awesome Pomegranate Jelly, confectioners' sugar.
Directions
- Prep: Preheat oven to 180°C (350°F). Line baking sheets.
- Grind: Pulse slivered almonds with 1/3 cup sugar in a food processor until finely ground (avoid making a paste). Mix with flour and salt; set aside.
- Cream: Beat butter with remaining 1/3 cup sugar until fluffy. Mix in the almond-sugar mixture, vanilla, and egg yolks. Gradually blend in flour.
- Shape: Roll dough into walnut-sized balls. Place 2 inches apart and press a deep thumbprint into each center.
- Coat & Fill: Brush cookie edges with loosened egg whites and sprinkle with chopped almonds. Fill centers with ½ tsp jelly.
- Bake: Bake 15–18 minutes until golden. Top with a bit more jelly if needed while warm. Cool on racks and dust with confectioners' sugar
Mom's Cranberry Sauce
No-Bake Cranberry Jelly Cheesecake
Ingredients
- The Crust: 1½ cups graham cracker crumbs, 5 tbsp melted butter.
- The Filling: 16 oz cream cheese (softened), ½ cup powdered sugar, 1 tsp vanilla, 1 tbsp lemon juice, 1 cup whipped cream.
- The Glaze: 1 cup Simply Awesome Cranberry Jelly, 1 tsp arrowroot powder (mixed with 2 tsp water).
Directions
- The Base: Combine crumbs and melted butter. Press firmly into a pan and chill.
- The Filling: Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth. Gently fold in the whipped cream. Spread evenly over the chilled crust.
- The Glaze: Melt the cranberry jelly in a saucepan over low heat. Stir in the arrowroot mixture and heat until smooth and slightly thickened.
- The Set: Let the jelly cool slightly, then pour over the filling. Refrigerate for at least 6 hours before serving.