This is one of the most versatile condiments you can make to add a combination of flavors that include spicy, sweet & sour, and savory. This spreadable jelly has bits of pepper suspended in it and is equally good with a variety of cheeses from cream cheese to aged Cheddar, as it is on hamburgers, grilled chicken, slathered on smoky ribs or pork chops, or paired with crab cakes. Continue reading
Sometimes I take requests. This one came from a friend who bakes incredible boxes of assorted cookies for charity fundraisers and holiday gifts. She asked for a lemon cookie recipe and I immediately thought of Meyer lemons, which are sweeter and less acidic than your typical lemons. This recipe has a double-dose of Meyer lemons—in the dough and the jelly. Making the jelly as an additional step is a bit time-consuming, but it is worth it since you will end up with 3 half-pints of jelly and you only need ½ cup for the cookies. Of course, if you’re making cookies by the hundreds, you may need it all. They are named Jelly Belly cookies because the jelly sits in the belly of the cookie. Continue reading