Holiday Jam Muffins 

(Courtesy of Victoria Wesseler, Going Local, www.goinglocal-info.com)

  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 4 teaspoons baking powder, prefer aluminumfree
  • ¼ cup strained yogurt (see below for instructions) or Greek yogurt
  • 2 large eggs
  • 1 tablespoon pure vanilla extract or 1 tablespoon vanilla powder
  • 1 cup whole milk
  • ½ cup Salt Creek Valley Farm Holiday Jam
  • Powdered sugar for dusting, optional

 

Preheat oven to 350 degrees F.

In a large mixing bowl stir the dry ingredients together until well blended.  In a smaller bowl whisk together the yogurt, eggs, vanilla, and milk.  Stir the wet ingredients into the dry ingredients and blend until well combined. The batter will be a little lumpy.

Spray a 6 cup "giant" muffin pan with cooking spray or grease with softened butter and fill each cup with ¼ cup of the batter.  Place a heaping teaspoon of the jam in the center of each of the muffins and cover with another ¼ cup of the batter.

You may have some batter left over. If so, you can make more muffins in small ramekins and bake them along with the others.

Bake for 25-30 minutes or until a toothpick inserted in the top along the outside of one of the muffins comes out clean.  Let stand for 5 minutes before removing them from the pan.  When completely cooled, dust lightly with powdered sugar, if using.  Makes 6-7 giant muffins.

To make the strained yogurt you'll need one quart of Trader's Point plain, unflavored yogurt. Line a fine mesh strainer with a paper coffee filter or 4 layers of cheesecloth and place it over a deep bowl. Pour in the yogurt and cover with plastic wrap. Place the yogurt in the refrigerator for 24 hours. Discard the strained liquid and use the now thickened yogurt in the recipe.

 

 

 Hot Jezebel

  • Salt Creek Valley Farm Pepper Jam
  • 8oz. block of cream cheese
  • Assorted crackers

Place cream cheese on small platter, pour 1/3 to 1/2 jar of Pepper Jam over cheese.  Serve with crackers.

 

 

Asian- Pepper Jam Salmon

  • 2-lb.  fresh or frozen skinless salmon fillet, about 1 inch thick
  • 2/3  cup  Salt Creek Valley Farm Pepper Jam - mild or medium
  • 1/3  cup  rice vinegar
  • 1/3  cup  soy sauce
  • 3  green onions, sliced
  • 1  Tbsp.  grated fresh ginger
  • 2  tsp.  toasted sesame oil
  • 3  cloves  garlic, minced
  • 1/4  tsp.  crushed red pepper
  • 1/4  cup  snipped fresh cilantro, optional
  • 1/4  cup  sliced fresh jalapeño peppers and/or sliced green onions, optional

Thaw fish, if frozen. Rinse and pat dry.  Combine pepper jam and next 7 ingredients.  Pour mixture over fish in shallow dish.  Cover and refrigerate 1 to 2 hours, turning the fish every 30 minutes.

Remove fish from marinade; reserve marinade.  Place fish on greased piece of heavy duty aluminum foil.  Grill fish over low to medium heat for 15 to 18 minutes or until fish flakes with a fork.

Bring reserved marinade to boiling; reduce heat and simmer, uncovered, until reduced to ½ cup, about 10 to 15 minutes. Drizzle over fish; sprinkle cilantro, peppers, and onions.  Makes 8 servings.