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Uses for Hot Pepper Jelly

  • j

I have a jar of hot pepper jelly that I used last weekend for topping goat cheese on a cracker as an horsdevour. I have 3/4 of a jar left - what are some other things I could do to use it up.

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  1. I like it just with grilled meats.

    1. This may sound kind of weird, but I love the stuff with peanut butter on a cracker for a snack. Think satay (spicy and peanuty).

      1 Reply
      1. re: LulusMom

        Cracker's not big enough. A buddy's mother made jalapeno jelly - pb & jj on toast.

        try a dab on fried oysters

      2. I like it on a bagel with cream cheese....especially an onion or everything bagel. Also, the stuff lasts forever in the frig so you don't have to use it in a hurry.

        1. I make those thumbprint cookies and use jalapeno jelly.

          13 Replies
          1. re: chowser

            Hey, wouldn't it be fun to make a savoury (maybe cheesy) thumbprint cookie with the jalapeno jelly!

              1. re: sarah galvin

                Hmmm, or maybe use cream cheese in the cookie and then the jalapeno jelly.

                1. re: chowser

                  along the same lines, what about savory mini cheese cakes topped with jalapeno jelly?

                  1. re: chowser

                    Hmmm now I'm thinking of mini savoury shortbread w jelly & cream cheese... a twist on the usual cookie sandwiches.

                    1. re: maplesugar

                      I recently used puff pastry shells, filled 'em w/ a sweetened cream cheese, topped w/ a dab of raspberry jelly, then topped that with another dab (big dab) of my homemade hot pepper jam. Surprisingly good.

                    1. re: LulusMom

                      Apparently I haven't invented anything! I found this recipe but I wouldn't make it so cheddary

                      http://www.christmas-cookies.com/reci...

                      1. re: sarah galvin

                        I've made a basic cheddar/butter cracker recipe for years, plain with soup (shaped out of a cookie press), thumbprints with pepper jelly for a nosh. Now that I have these molds from King Arthur, I'm trying to adapt them to the same theme. I'm thinking I need to squish the centers of the halves after baking to make room for enough jelly but haven't actually tried it. Think it'll work?
                        http://www.kingarthurflour.com/shop/d...

                        1. re: nemo

                          Beats me! They look like the halves are held together with the filling and the jelly might not be strong enough to do that. They might need something thicker like an icing type mixture. Or jam. It is thicker and stickier.

                          I'd love to have your recipe for the cheddar/butter crackers. Is it the same as the one I found (link in previous post)?

                          1. re: sarah galvin

                            Sarah: here's my ancient recipe from an old Gourmet mag.

                            Cheddar Bites
                            Makes about 90

                            2 sticks butter, softened
                            1 lb sharp cheddar, grated
                            1 large egg yolk
                            1/2 teasp cayenne
                            2 teasp salt
                            2 cups flour
                            1 large egg white, lightly beaten

                            In food processor with steel blade, cream butter and cheese until smooth. Add yolk, cayenne and salt. Blend well. Add flour and blend just until it forms a dough.

                            Press through cookie press on lightly buttered sheet 2" apart. Brush tops with egg white.

                            Bake at 375 for 10 minutes.

                            Note: This is a soft, moist cracker, more like a cheddar cookie. Rich and buttery, not crispy at all. I used to use the heart die on the cookie press because it was so cute with soup or salad, but recently I've had so much trouble getting the cookie to come off the press that I've given up on it. I tried non-greased pans, chilling the dough, chilling the pan, to no avail. Alternatively, you could roll the dough in plastic wrap into a log, chill, and use dental floss to slice off discs.

                            That's why when I saw these little molds I thought I might be on to something. I figured if I made room for more jelly, top and bottom, that would make for a nice mouthful. If you make this before I do, please post your results.

                            1. re: nemo

                              thank you :) Sorry, I hadn't checked this thread for awhile. I also like the grilled fruits idea diva360 and truman's Monte Cristo. Yum

                2. Best use I've found and so easy - in fact I keep a jar of pepper jelly just for this - melt a little pepper jelly in the microwave and whisk with bottled Italian dressing for a salad dressing that has a sweet and tangy kick. Excellent on an "italian chopped salad" of shredded lettuce, tomato, celery, cucumber, carrot, olives, pepper rings, chopped salame and provolone. I also do the same thing with seedless raspberry jam to make a raspberry vinaigrette. Change the amount of jelly to suit your personal taste.