Using favorite crackers such as Carr’s Whole Wheat, spread brie cheese on one side of “sandwich” add Suan's® Scotch Bonnet Pepper Jelly to other half of “sandwich” assemble and place on serving platter.
Recipes
Suan's® Fiery Gruyere Cheese Puffs
Cut tops ¾ way through and fill with brie or other soft cheese, top with Suan's® Scotch Bonnet Pepper Jelly, serve with favorite beverage.
Suan's® Gruyere Cheese Bread
1 cup water, 6 tablespoons butter, 1 teaspoon salt, 1/8 teaspoon pepper, 1 cup flour, 4 eggs, 1 cup finely chopped gruyere cheese. Combine water, butter, salt and pepper in saucepan. Bring to a boil. Add flour all at once. Cook until mixture forms a ball and leaves the side of the pan, stirring constantly. Remove from the heat. Beat in the eggs 1 at a time. Set aside 2 tablespoons of the cheese. Stir in remaining cheese into the dough. Arrange rounded tablespoonfuls of the dough on greased baking sheet, sprinkle with remaining cheese. Bake at 425° for 20 minutes or until puffed and golden brown. Place on rack to cool.
Suan's® glazed meatballs
Melt ½ cup Scotch Bonnet Pepper Jelly, stir in 1 jar of chili sauce while meatballs are being baked as per directions on package, add meatballs to jelly sauce and simmer for 20 minutes. At this point you may cover and refrigerate over night for fuller flavor, reheat the next day, serve on toothpicks as hors d’oeuvre, or as an entrée they are delicious over rice with a green salad.
Suan's® Chicken Salad
Grill 2 large chicken breasts; may be blackened and/or glazed with Suan’s® Scotch Bonnet Pepper Jelly before grilling, if desired. Chill.
Dice 3 to 4 stalks of celery, ½ cup chopped scallions, ¼ cup of Suan’s® Scotch Bonnet Pepper Relish.
Make this your own house specialty by adding all or any combination of: ½ cup chopped red or green grapes, ½ cup chopped walnuts or pecans halves, ½ cup raisins or dried cranberries.
Dress with equal parts sour cream and mayonnaise, mixed with ¼ teaspoon of any of the following optional seasonings: curry powder, cayenne, or paprika. Salt, pepper and a sprinkle of sugar to taste. Adjust flavorings to suit.
Strawberries in Suan’s® Scotch Bonnet Pepper Jelly and Lemoncello Liqueur dressing
Prepare mixed berries, mix 2 tablespoons Suan’s® Scotch Bonnet Pepper Jelly with 1 tablespoon Lemoncello Liquor or lemonade. Pour over mixed berries, toss gently. Serve with a dollop of whipped cream.
Serve over Suan's Fiery Angel Food Cake for an extra special treat!
Pepper Jelly Puff Pastry and Sausage Appetizer
1 package Puff Pastry, thawed
1 egg
1 T. milk
1 pound sausage, chilled
6 T. Grated Parmesan cheese
Suan's Scotch Bonnet pepper jelly
Preheat oven to 400. Slightly roll out puff pastry sheet and brush inside with Suan's Scotch Bonnet Pepper Jelly. Cut each sheet into 3 strips (6 total).
Divide sausage into 6 each portions and shape into log the same length as puff pastry strip. Place on puff pastry and sprinkle with Parmesan cheese. Fold up each side to enclose sausage and pinch to seal. Brush tips with mixture of beaten egg and milk. Chill.
Cut each log into bite-sized pieces. Bake on greased baking sheet for 15-20 minutes. Brush with Suan's Scotch Bonnet Pepper Jelly and serve. (May be served at room temperature.)
Tasteful tip: line your baking sheet with brown paper to prevent sticking.
Scotch Bonnet Southwest Salad
Prepare green salad as desired, top with grilled chicken (glazed with Suan's® Scotch Bonnet Pepper Jelly), Scotch Bonnet Corn, Black Bean, and Avocado Salsa, and dressing of your choice.
Scotch Bonnet Relish, Corn, Black Bean, and Avocado Salsa
1 can black beans, rinsed
1 can corn, rinsed
2 avocados, cubed
2 medium tomatoes, diced
1 small red pepper, diced
1/2 red onion, diced
1 1/2 teaspoons cumin
2 teaspoons Suan's® flavor sauce
Juice from 1 lime
2 tablespoons olive oil
Salt and pepper to taste
Combine all ingredients. Chill, toss and serve as a salad, as a dip or as a topping for a green salad.