This recipe can be vegan, vegetarian, or carnivorous. All depends on what you want to use for your burger and whether or not you skip the cheese. We used our favorite turkey burger recipe and smoked Gouda cheese. It's just the perfect combination.
The important part? The charred onion relish.
2 cooked burgers (your preference)
4 slices smoked Gouda cheese (melted onto the burgers)
2 toasted buns
1 sweet onion, sliced thin
1 Tbs butter
1 Tbs oil
2 Tbs Peach-Apricot Jessi's Flaming Fruit Sauce
2 Tbs Orange Marmalade (we use Southern Jar)
Heat pan on med-high (I prefer cast iron if you have it) and melt butter/oil. Add onions and stir frequently. When they start to get charred on the edges, remove from heat and add Peach-Apricot sauce and orange marmalade.
This is the perfect condiment for a smoked Gouda burger. Enjoy!!
This recipe can easily be made vegetarian or vegan by switching the type of meatballs!!
2 lbs of cooked meatballs (your favorite meat or meat-less variety, or homemade)
1 Cup of Peach-Apricot Sauce (you could easily use the Mango-Pineapple or Blueberry-Ginger for this recipe as well)
1 Cup of Orange Marmalade
1/2 Cup of Dried Cranberries
1/4 to 1/2 Cup of Water
In our house, we use a fresh turkey meatball, but whatever variety or recipe you prefer works fine. Put all ingredients into a small crockpot except the water. Check in an hour to see if the water is needed to compensate for the moisture used by the cranberries, add if needed.
Serve with toothpicks as a pass-around appetizer, or over rice with some glazed carrots on the side (see our recipe)! This was a HUGE hit for our New Year's Eve Party!
This recipe can easily be made vegan or not!
3 lbs of carrots, peeled and sliced on the bias
3 Tbs butter (vegan: vegetable oil)
2 Tbs Jessi's Flaming Fruit Sauce Peach-Apricot
2 Tbs honey (vegan: agave nectar)
1/2 tsp ground ginger
salt & white pepper to taste
Steam carrots until fork tender. While still hot, transfer to saute pan with butter, Peach-Apricot Sauce, honey, ginger, salt & white pepper. Stir or toss to coat carrots thoroughly, then serve.
3 to 4 lbs pork shoulder, trimmed
8 oz Jessi's Flaming Fruit Sauce Mango-Pineapple
1 quart Chicken Stock (or ham stock)
Trim most of the fat and silver skin off the pork shoulder. Add pork, Jessi's Flaming Fruit Sauce and stock to crockpot and cook 8 to 10 hours.
Pull the pork out and let rest until cool enough to handle. Pull apart and discard any remaining fat. Add a few Tbs of additional Mango-Pineapple sauce and use in any of the following way, or create your own!!
Pulled Pork sandwich with slaw
Pulled Pork stuffed baked potatoes
Pulled Pork over egg noodles or steamed and herbed potatoes
1 pint Strawberries
1 pint Blueberries
1/2 pint Rasberries
1/2 pint Blackberries
1/2 Cup Jessi's Flaming Fruit Sauce Blueberry-Ginger
1 Tbs Balsamic Vinegar
1 Tbs Brown Sugar
Wash and dry berries (also include diced orange or pineapple if desired). Cut strawberries and blackberries into small pieces. I like to dice some apple into it on occasion, for crunch. Mix Jessi's Flaming Fruit Sauce, brown sugar and vinegar and pour over fruit salad. Let sit in fridge at least 1 hour.
Spoon berry salad over french toast, pancakes or waffles for breakfast, or simply serve with some cream on top. For dessert serve over angel food cake with whipped cream on top!!
1 Cup Brown Sugar
1 Cup Jessi's Flaming Fruit Sauce Orange-Cranberry, Blueberry-Ginger, Apricot or Mango-Pineapple
Heat brown sugar and sauce in a small pot until the sugar is fully dissolved. Let cool to room temperature.
Pre-heat oven and cook per the instructions on the ham package. Prior to putting in the oven, cover thoroughly with the glaze.
If you use the Mango-Pineapple, consider covering the ham with pineapple slices. The one pictured below was done with Orange-Cranberry and it was DELICIOUS.
Before and after pics
Jessi's Flaming Fruit Sauce in Orange-Cranberry, Blueberry-Ginger, Apricot or Mango-Pineapple flavors
2 medium whole Brie cheese rounds
2 Tbs water
I'm going to do this one basically with pictures. Preheat oven to 325 degrees. Thaw the puff pastry sheets for 15 or 20 minutes on the counter, just until they are soft enough to stretch a little. I stretch until the brie can sit on the pastry and have about 3 or 4 inches of clearance around it, to fold up. Beat the egg with 2 Tbs of water. Brush on the pastry each time you fold the dough up to create a seal, and over the top to create a golden crust.
Make sure you do not stretch the pastry too thin, or the sauce will leak out while cooking. Get as fancy as you like cutting small decorations out of the pastry to place on top.
Make sure you bake this on either a non-stick baking paper or a silicone mat. The big trick with a baked brie is that once it is nice and golden brown, you have to let it cool back to room temperature again before slicing. It takes about 35 to 45 minutes to get nice and golden brown.
1 whole chicken
4 Tbs Jessi’s Flaming Fruit Sauce, in any flavor
Large chopped vegetables (I usually use onions, carrots, celery, parsnips, mushrooms)
1 Cup chicken stock
Salt and white pepper, to taste
Preheat oven to 350 degrees. Layer chopped vegetables, pour in chicken stock and season with salt and pepper. Place whole chicken on top. For more crispy skin, you can buy a chicken that has been quartered (or quarter it yourself) and place it over the veggies, skin side up. Bake until the chicken reaches an internal temp of at least 165 degrees, approximately 40 minutes if quartered, 1 hour 15 minutes if a whole chicken (depends on the size of the chicken).
Once internal temp reaches 165 degrees, turn heat up to 450 for approximately 5 minutes, just to crisp the skin (skip this step if skin is already crispy enough). Take out and glaze with any flavor of Jessi’s Flaming Fruit Sauce. Place under broiler for approximately 2 or 3 minutes, just until the sauce begins to brown.
Serve with potatoes or rice. In this picture, I used grilled zucchini and made coconut rice with chili dusted mango.
4 Center cut pork chops, approximately 1 ½ inches thick, fat trimmed
2 Granny Smith apples, diced
1 Large onion, diced
¼ Cup Brown sugar
Jessi’s Flaming Fruit Sauce Orange-Cranberry
1 Cup Apple Juice
¼ Cup Sea Salt, or Kosher Salt
1 tsp white pepper
Dissolve salt into a ½ cup of water, heating in a small pan or microwave safe bowl. Mix dissolved salt-water and pepper into apple juice. Once cooled, place brine into quart sized sandwich bag along with the trimmed pork chops. Let sit in brine at least overnight. I have let them sit up to 3 days and the longer they brine, the better they taste. Before cooking, take out of brine and pat pork chops dry.
In a non-stick pan, saute` apples and onions in butter and brown sugar until onions are clear and soft. Here is where you can get fancy with it. I take a sharp knife and cut a pocket into the pork chops, then stuff them with the cooled apples and onions. I also set some of the apples and onions aside, to serve on top of the chops.
Preheat oven to 350 degrees. Season the stuffed chops with salt and pepper, then sear off at high heat in a cast iron pan or on a grill. I use a mix of butter and oil for searing. Transfer to a baking dish, cover with foil and bake approximately 30 minutes, until internal temp reaches 160 degrees. Pork should be just barely pink.
Top with remaining apples/onions and a large spoonful of Orange-Cranberry Sauce. I usually serve with caramelized spinach (saute` spinach down with butter, a pinch of sea salt and a little brown sugar until all the liquid is reduced).
4 slices Sourdough or hearty Rye Bread
Gouda Cheese, sliced
½ lb sliced Turkey Breast
Jessi’s Flaming Fruit Sauce Orange-Cranberry
Butter the outside of the sandwich bread. Smother the inside of both slices with the Orange-Cranberry Sauce. Layer cheese over the sauce and then ¼ lb of sliced turkey breast. Assemble sandwich and grill in cast iron or non-stick pan at low-medium heat until bread is just lightly golden and cheese is melty.