Recipes

Suan’s® Pineapple Cinnamon Buttermilk Muffins

2 ½ cups flour
½ cup packed light brown sugar
1 cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1/3 cup butter
1/3 cup cream cheese
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 cup buttermilk
2 eggs – beaten

Pre-heat oven to 350 degrees.

 

Combine flour and brown sugar in a large bowl with your fingers or a fork.  Break butter and cream cheese into flour mixture, use fingertips, lightly rub the butter, cream cheese and flour mixture together until it looks like course bread crumbs.  Measure out ½ cup of mixture and set aside for topping to muffins.

 

Add baking powder, soda, cinnamon, nutmeg and salt, to flour mixture, stir well to combine.  

 

In medium bowl, beat eggs, add buttermilk and Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, combine well, pour into flour mixture, mix to combine until batter is thick.   Spoon batter into buttered muffin tins; using a teaspoon, gently press reserved flour and sugar mixture onto the batter of each muffin.  Bake 25 to 30 minutes or until toothpick comes out clean after inserting into center of muffin.

Suans® cabbage and jicama cole slaw

1 large head of cabbage, quartered, washed, withered leaves discarded
1 large jicama, peeled and quartered
½ pound carrots, peeled
½ large green bell pepper, seeds and veins removed and discarded         
½ large red bell pepper, seed and veins removed and discarded

Use shredding attachment in food processor and shred all vegetables. Place in large bowl

Dress with ¼ cup raspberry vinegar, juice of ½ fresh lemon, ½ teaspoon cayenne pepper, blended with ½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, salt, pepper and a scant teaspoon of sugar to taste. Lightly toss with vegetables and chill well before serving.

Suan’s® baked sweet potato puffs

NOTE: Suan used a Japanese Sweet Potato for the puff in the photo, thus the light color. They are very sweet, but a regular sweet potato would be just as fabulous.

Scrub sweet potatoes until clean, pat dry, rub with butter, wrap with foil, and bake at 350 degrees until done. Remove from oven, open foil and allow to cool enough to handle. BE CAREFUL – they will be very hot!  Remove skin and put flesh in mixing bowl.  Stir with fork. For each potato add 1/2 teaspoons each of cream and  butter and 1 tablespoon of Suan’s Scotch Bonnet Pineapple Cinnamon Jam. Whip together. Add salt and pepper to taste and adjust flavorings as needed.  Place heaping tablespoon on greased cookie sheet, return to oven until just turning brown. Serve warm or at room temperature.

Suan's® cool dipping sauce

Mix together ½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam and ¼ cup sour cream, ¼ cup mayonnaise, salt and pepper to taste.  Optional: add 2 tablespoons crumbled blue cheese or grated sharp cheddar cheese.  Use as dipping sauce for grilled veggies, fruit, chicken, pork or fish.

Serve with grilled fresh vegetables and fruit of your choice.

Suan's® Wings and Dipping Sauces

Suan's® Wings

Brine
Rinse wings and place in a large bowl which ¼ cup of salt that has been dissolve in enough cold water to cover wings.  Cover tightly, refrigerate several hours or over-night. Remove from salt water and discard, pat wings dry with paper towels.

Marinade
Place wings in large re-sealable plastic bag: add enough Suan's® Scotch Bonnet Pepper Relish, to cover.  Return to refrigerator for 2 hours, turning at least once.  Remove wings and shake off excess relish and discard.  Grill as normal. 

Or, try Suan's® Sweet and Fiery Scotch Bonnet Wings

Suan's® Wing Dipping Sauces

Sweet Tomato Jam Dipping Sauce

Coarsely chop 1 small ripe tomato, mix into Suan's®  Scotch Bonnet Sweet Tomato Jam, drizzle balsamic vinegar into mixture to taste.  Add salt and pepper if desired.

Pepper Jelly Dipping Sauce

Mix ½ cup Suan's® Scotch Bonnet Pepper Jelly with ¼ cup Di Jour mustard, for added flavor and heat mix Suan's® Scotch Bonnet Pepper Flavor Sauce into mixture to taste.        

Onion Preserves Dipping Sauce

Combine Suan's® Scotch Bonnet Onion Preserves with horseradish, mix well, drizzle in beer to desired thickness and taste. 

Pineapple Cinnamon Jam Dipping Sauce

Stir coconut milk with a fork until smooth, combine with Suan's® Scotch Bonnet Pineapple Cinnamon Jam to desired thickness.

Mango Lemon Fruit Butter Dipping Sauce

Combine Suan's® Scotch Bonnet Mango Lemon Fruit Butter with crumbled blue cheese; slowly drizzle in extra virgin olive oil, salt and pepper to taste. 

Scotch Bonnet Flavor Sauce for Dipping

Combine Suan's® Scotch Bonnet Flavor Sauce with your favorite honey to taste.

Grilling Sauces

Version 1

Mix your favorite Suan’s® Scotch Bonnet Pepper products ½ and ½ with your favorite barbeque sauce to make your own signature brine or glazing sauce. You can also add fresh citrus juice, freshly crushed herbs, onions and garlic to your “house specialty.” 

Version 2

Mix 6 oz of root beer and ½ cup Suan’s® Scotch Bonnet Pepper Jelly with 1 diced medium onion, 2 minced cloves of garlic, salt and pepper to taste.  Use ½ of recipe as a brine for ribs and the other ½ as the glaze for your favorite rib recipe.

Version 3

Mix 6 oz of lemon/lime soda with ½ cup Suan’s® Scotch Bonnet Pepper Relish or Suan’s® Scotch Bonnet Pineapple Cinnamon Jam or any combination desired with 2 sprigs of fresh dill, fresh thyme, parsley or cilantro and 2 tablespoons freshly squeezed lemon juice.  Use as a marinade for chicken or fish. 

Version 4

Mix 6 oz of lemon/lime soda with ½ cup of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, ½ cup finely chopped sweet onion, ¼ cup fresh lemon juice, 2 sprigs of finely chopped cilantro (optional), salt and pepper to taste.  Use as a glaze or marinade for fish, seafood or chicken.

Version 5

Blend ½ cup of Suan’s® Scotch Bonnet Sweet Tomato Jam until smooth, add 1 cup of root beer, 1 diced medium onion, 2 cloves of minced garlic, 2 tablespoons brown sugar, 2 tablespoons freshly squeezed lemon juice.  Use as a marinade for pork, chicken or beef. 

*Note: onion and garlic may be omitted, if desired.

Tasteful tip: Using kitchen twine, tie together several aromatic herbs such as rosemary, thyme, parsley, cilantro, dill weed, etc., into a bundle and use as basting “brush.”

Gourmet every day!

Need some easy ways to elevate your everyday cooking to a gourmet level? Try these ideas for my condiments:

• Stir fry your favorite vegetables with your favorite Suan's scotch bonnet condiment
• Condiment for meats, fowl, fish and vegetables
• Compliments fruits of all kinds
• With cream cheese on your favorite cracker
• Glaze to baked ham, pork loin and fowl
• Glaze for salmon, swordfish, shark or other firm fleshed fish

Suan's® Poached Pears

Poached Pears in Scotch Bonnet Pepper Jelly and Red Wine

8 Bosc pears
2 cups red wine
2 Tablespoons fresh lemon juice
½ cup sugar
½ cup Suan's® Scotch Bonnet Pepper Jelly melted over low heat
1 stick cinnamon
zest of lemon
1 vanilla bean.

 

Peel pears without removing stems, placing in a deep saucepan. In saucepan of melted Suan's®  Scotch Bonnet Pepper Jelly, add wine, lemon juice, sugar, cinnamon, lemon zest, vanilla bean and enough water to cover pears, pour over pears and simmer very slowly until just tender 10 to 20 minutes. Remove pears carefully to a serving dish, rapidly boil down liquid to about 1 cup, pour over pears and serve cool to cold topped with whipped cream. These pears will be spicy; you may reduce the “heat” by reducing the jelly in half or increase the “heat” by the amount of jelly used.

Poached pears in Suan’s® Scotch Bonnet Pineapple Cinnamon Jam and White Wine

8 Bosc pears
½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
1 lemon
1/3 c. cinnamon stick
3 T. black peppercorns
2 c. favorite white wine

Peel pears leaving stem intact, place in heavy sauce pan, add Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, the juice and zest of one lemon, cinnamon stick, peppercorns, and white wine. Add water to make sure pears are covered, if necessary.

Bring to a boil, then reduce to simmer for 10 to 20 minutes until just tender when tested with sharp fork.  Chill in poaching liquid.

Tasteful tip: Combine these pear recipes for a delicious Waldorf salad.  Poaching liquid may be saved for glaze.  Pears can be sliced and served on their own as a salad with a wedge of blue cheese and a dressing made of ½ and ½ sour cream and mayonnaise or whole as an accompaniment to main dishes such as Ham Loaf.

Suan’s® Fiery Mango Lemon Angel Food Cake

To make a perfect angel food cake, preheat oven to 250 degrees, mix cake per package directions (this is the only recipe for which I use a cake mix and I use a 2-step mix), gently fill ungreased tube cake pan with batter, run knife through batter to break-up any air pockets.  Bake for 1 hour at 250 degrees, at the end of hour, turn oven up to 350 degrees and finish baking for 15 minutes.  Using this method your cake will rise above the pan, having a light golden crust and be the lightest, moistest angel food cake you have ever had!  Remove from oven and invert pan to cool cake, if pan does not have ‘legs’ to be raised place a slender bottle, such as empty wine bottle, in tube to hold pan upside down off counter for cooling.  Allow cake to completely cool in pan before removing.  Run sharp knife around edge and center tube, gently remove cake from pan, place on cake pedestal or plate, run your hands over cake to remove crumbs, wrap in plastic wrap until ready to ice or serve.

Suan’s® Scotch Bonnet Mango Lemon Buttercream icing

Can substitute Suan’s® Scotch Bonnet Pineapple Cinnamon Jam for Mango Lemon Fruit Butter

Soften 3 tablespoons each butter and cream cheese.  Cream together, add ¼ cup Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, ½ teaspoon pure vanilla extract and ¼ teaspoon pure almond extract, mix well, start adding sifted confectioner’s sugar to desired consistency. 

These are just basic portions; you may add more of each ingredient to get desired quantity, if you want a glaze finish, add more of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter. 

Serve topped with strawberries in Suan’s® Scotch Bonnet Pepper Jelly and Lemoncello Liqueur Dressing.

Suan’s® ham loaf and basting sauce

Ham loaf

1 pound ground ham
2 pounds ground pork
1 ½ cups rolled oats or breadcrumbs
1 onion, chopped
½ cup chopped fresh parsley
2 eggs
1 cup milk
Salt and pepper to taste
Basting Sauce

In a large bowl, combine the ham, pork, oats, onion, parsley, eggs, milk, salt and pepper. Mix well.  Shape into a loaf and place on a baking pan or press into a loaf pan. 

Bake in a preheated 400° oven for 15 to 20 minutes. Drain drippings; reduce the oven temperature to 325°.  Bake an additional 45 minutes, basting with Basting Sauce every 10 minutes.  Serve with Suan’s® Scotch Bonnet Pepper Jelly mixed ½ and ½ with Dijon Mustard.

Basting sauce for ham loaf

1 cup brown sugar
½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam
¼ cup cider vinegar
¼ cup orange juice
1 tablespoon prepared mustard
1 teaspoon grated fresh ginger root
1 teaspoon butter 

Suan’s® sauces, glazes and marinades

Suan's® Never-fail Pepper Jelly Glaze

For ham, pork, lamb and fowl: Melt Scotch Bonnet Pepper Jelly over low heat, brush over meat/fowl every 15 minutes for the last hour of baking.

For fish: melt Scotch Bonnet Pepper Jelly over low heat, in the last few minutes of cooking, brush fish with jelly and place under broiler until bubbly. Serve immediately.

Suan's® House Specialty Barbecue Glaze

Mix your favorite Suan’s® Scotch Bonnet Pepper products ½ and ½ with your favorite barbeque sauce to make your own signature brine or glazing sauce. You can also add fresh citrus juice, freshly crushed herbs, onions and garlic to your “house specialty.” 

Suan’s® Scotch Bonnet Pepper Jelly Grilling Sauce

Mix 6 oz of root beer and ½ cup Suan’s Scotch Bonnet Pepper Jelly® with 1 diced medium onion, 2 minced cloves of garlic, salt and pepper to taste.  Use ½ of recipe as a brine for ribs and the other ½ as the glaze for your favorite rib recipe.

Suan’s® Scotch Bonnet Pepper Relish or
Suan’s® Scotch Bonnet Pineapple Cinnamon Jam Marinade

Mix 6 oz of lemon/lime soda with ½ cup Suan’s® Scotch Bonnet Pepper Relish or Suan’s® Scotch Bonnet Pineapple Cinnamon Jam or any combination desired with 2 sprigs of fresh dill, fresh thyme, parsley or cilantro and 2 tablespoons freshly squeezed lemon juice.  Use as a marinade for chicken or fish. 

Suan’s® Scotch Bonnet Mango Lemon Fruit Butter Glaze/Marinade

Mix 6 oz of lemon/lime soda with ½ cup of Suan’s® Scotch Bonnet Mango Lemon Fruit Butter, ½ cup finely chopped sweet onion, ¼ cup fresh lemon juice, 2 sprigs of finely chopped cilantro (optional), salt and pepper to taste.  Use as a glaze or marinade for fish, seafood or chicken.

Suan’s® Scotch Bonnet Sweet Tomato Jam Marinade

Blend ½ cup of Suan’s® Scotch Bonnet Sweet Tomato Jam until smooth, add 1 cup of root beer, 1 diced medium onion (optional), 2 cloves of minced garlic (optional), 2 tablespoons brown sugar, 2 tablespoons freshly squeezed lemon juice.  Use as a marinade for pork, chicken or beef. 

Suan’s® pork loin roast

Pork Loin Roast with Suan’s® Scotch Bonnet Pepper Jelly

Pre-heat oven to 450 degrees. 

Sliver 3 to 4 cloves of garlic. Make slices into fatty part of roast and insert slivered garlic into pockets.  Add salt and pepper to taste.  Roast for 20 minutes, remove from oven, reduce heat to 250 degrees and let roast rest for 20 minutes. Return to cooled oven and continue to roast until internal temperature reached 170 degrees. Glaze with Suan’s® Scotch Bonnet Pepper Jelly glaze every 15 minutes for the final hour of roasting. Remove from oven, and let rest 20 minutes before slicing.  Serve with additional Suan’s® Scotch Bonnet Pepper Jelly on the side.

Pork Loin Roast with Suan’s® Scotch Bonnet Pineapple Cinnamon Jam

Preheat oven to 450 degrees

Using damp paper towels wipe down roast, sliver 2 to 4 garlic cloves, make slits in fatty parts of roast forming pockets evenly throughout meat, press garlic into pockets, salt and pepper.  Place roast in preheated oven for 15 minutes, remove from oven and let rest for 20 minutes, reduce heat to 250 degrees, return to oven for 45 to 60 minutes.  Remove from oven and slather on Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, return to oven, repeat every 15 minutes until roast has reached 170 degrees on meat thermometer, remove from oven and let rest in roasting pan 20 minutes, remove from roasting pan and slice to desired thickness. 

Quickly heat drippings in roasting pans and serve on the side.

For added flavor and heat add Suan’s® Scotch Bonnet Flavor Sauce to Suan’s® Scotch Bonnet Pineapple Cinnamon Jam to taste.