Pepper Jelly Cornmeal Cups Recipes

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CORNMEAL CREPES WITH CHEVRE AND HOT PEPPER JELLY

Provided by Florence Fabricant

Categories     appetizer

Time 1h30m

Yield 24 crepes

Number Of Ingredients 13



Cornmeal Crepes With Chevre And Hot Pepper Jelly image

Steps:

  • Mix the flour, cornmeal, salt, cumin and cayenne in a mixing bowl or food processor. Add the milk, club soda, eggs and three tablespoons of the melted butter. Beat or process until blended and smooth. Allow to rest for 30 minutes.
  • Heat a six- to seven-inch crepe pan over medium-high heat and brush it lightly with oil. Ladle a few tablespoons of batter into the pan and quickly tilt the pan to coat the bottom evenly. Cook until lightly browned on the bottom, about 30 seconds, turn the crepe and cook a few seconds more. Continue until all the batter is used, stacking the cooked crepes one on top of the other on a plate.
  • Preheat oven to 350 degrees. Brush a baking dish with a little of the remaining melted butter.
  • Place a slice of the chevre in the center of each crepe. Top with a teaspoon of the pepper jelly. Fold the sides of the crepe over the filling, making a small square bundle. Tie each with a blanched chive. Arrange the folded and tied crepes in a single layer in the baking dish. Drizzle with the remaining melted butter.
  • Bake until heated through, 15 to 20 minutes. If desired, the filled crepes can be prepared in advance and refrigerated until shortly before serving time, then heated.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 136 milligrams, Sugar 5 grams, TransFat 0 grams

1 1/2 cups flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/2 teaspoon ground cumin
Pinch cayenne pepper
1 cup milk
1 cup club soda
4 large eggs
9 tablespoons unsalted butter, melted
1 to 2 tablespoons vegetable oil
12 ounces fresh goat cheese logs
8 ounces red or green hot pepper jelly
1 bunch chives blanched in boiling water 30 seconds and drained

PEPPER JELLY CORNMEAL CUPS

Make and share this Pepper Jelly Cornmeal Cups recipe from Food.com.

Provided by Pinay0618

Categories     Dessert

Time 35m

Yield 96 cookies

Number Of Ingredients 8



Pepper Jelly Cornmeal Cups image

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar and baking powder. Beat until combined, scraping side of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in cornmeal. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
  • Shape dough into 3/4-inch balls. Place 1 inch apart on an ungreased cookie sheet. Lightly press the tip of your thumb into the center of each ball of dough. Fill each center with about 1/8 teaspoon of the jalapeno jelly.
  • Bake in the preheated oven about 10 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.

Nutrition Facts : Calories 41.8, Fat 2.1, SaturatedFat 1.2, Cholesterol 8.5, Sodium 20.2, Carbohydrate 5.5, Fiber 0.1, Sugar 2.7, Protein 0.4

1 cup butter, softened
1 cup packed brown sugar
1/2 teaspoon baking powder
2 egg yolks
1 teaspoon vanilla
2/3 cup yellow cornmeal
2 cups all-purpose flour
1/4 cup red jalapeno jelly, and or 1/4 cup green jalapeno jelly

PEPPER JELLY

This spicy-sweet jelly is colored for Christmas...and flavored right for year-round use. Our test kitchen staff recommends spreading it on crackers with cream cheese for a snack or serving it as an accompaniment to pork roast.-Taste of Home Test Kitchen

Provided by Taste of Home

Time 35m

Yield about 6 half-pints.

Number Of Ingredients 8



Pepper Jelly image

Steps:

  • Place the jalapeno, half of the green peppers and half of the vinegar in a blender or food processor; puree. Pour into a large bowl. Puree remaining green peppers and vinegar; add to the bowl. Add apple juice; mix well. Cover and chill overnight. Strain through several layers of damp cheesecloth. Measure 4 cups juice into a Dutch oven (add water if needed to make 4 cups). Stir in pectin and salt; bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add food coloring if desired. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts :

1 jalapeno pepper, seeded and chopped
7 medium green peppers, cut into 1-inch pieces
1-1/2 cups white vinegar
1-1/2 cups apple juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon canning salt
5 cups sugar
About 8 drops green food coloring, optional

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