Recipes

Red Pepper Wine Jelly

Glazed Pork Tenderloin With Red Pepper Wine Jelly

2 lbs. Pork Tenderloin

1 cup apple juice

1 tsp. Extra virgin olive oil

2 minced garlic cloves

tsp. dried thyme leaves

tsp. each of salt and black pepper

4 tbsp. Red Pepper Wine Jelly

Rub Pork Tenderloin with minced garlic, dried thyme, salt and pepper. Drizzle olive oil over pork and marinate for 4-6 hrs. Remove pork from marinate. Pour apple juice over pork. Preheat oven to 425F. Bake for 25 mins. until cooked through 160F.

Brush Red Pepper Wine Jelly over pork tenderloin and grill for an additional 5 mins.

Serves: 8

This recipe works well as a Glaze with pork chops, turkey or chicken breasts.

Simply Awesome Baked Salmon Fillets

4 Salmon Fillets - approx. 100 grams each

1 tsp. Lemon juice

1 tsp. Extra virgin olive oil

2 tbsp. Red Pepper Wine Jelly

Salt and pepper to taste

Place Salmon fillets in baking dish, skin side down. Spoon lemon juice and Extra virgin olive oil over Salmon fillets. Preheat oven to 375F. Bake for approx. 20- 25 minutes or until Salmon flakes easily with a fork. Serve Red Pepper Wine Jelly as a condiment.

Serves 4.

Seville Orange Marmalade

Duckling A L'Orange - Roast Duckling

1 5lb Fresh Duckling from your local butcher

Wash with cold water and pat dry using paper towel

Rub the cavity with lemon juice

Season with salt and pepper and fresh thyme

Place one onion sliced and celery leaves into the cavity

Roast at 325F for 30 mins

Drain Fat

Add 1 cups of dry white wine

Baste the duckling on continue roasting for another 1.5 hrs basting every 20 mins

A duck is properly cooked when the temperature of the meat at the thickest part of the thigh or breast has reached 165F (75C). This may be checked with a meat thermometer.

The duck should also have a nice crispy brown skin all over.

Remove Roast Duckling to platter and keep warm. Skim excess fat from juices in Roasting pan.

In a saucepan, combine 1/2 cup sugar and 1 tablespoon Wine Vinegar. Simmer over low heat until it starts to caramelize.

Add the juice of 2 Oranges

1/2 cup Grand Marnier

Zest of 1 Orange

Stir well and simmer for 5 mins - Combine with the juices in roasting pan.