Recipes

• 2 blocks of cream cheese (8oz. apiece)
• Tops from a bunch scallions
• 8oz. jar Vermont Harvest Pineapple Pepper Jelly
• Wheat Thins

Form the cream cheese into the shape of a pineapple. Just pat down all around the edges and it will naturally go into the oval shape you want. If using scallion tops, cut into ribbons to resemble the “leaves” of a pineapple. Or just cut chives and tuck under the top of your oval. The tops of leeks look most authentic and you can cut the tops diagonally to resemble real pineapple leaves. Lift up the top of the “pineapple” and tuck underneath just about an inch to secure. This will be the pineapple top.

Spread the Pineapple Pepper Jelly evenly over the cream cheese. Arrange the wheat thins all around the edge of the pineapple and criss-cross more wheat thins diagonally as shown. Press the wheat thins down into the cream cheese so they stay upright.

Your guests can “dig in” with the wheat thins to scoop up the jelly/cream cheese mixture. Serve with extra wheat thins. Enjoy!

This is a last minute assembly project! Don’t do it too far in advance or your wheat thins will get soggy in the cream cheese. We recommend doing the pineapple “form” in advance (you can do it days ahead if you wish) on wax paper – keep in the refrigerator until about a half hour before you want to serve it.

• 7 oz. Stuffing mix
• 1 cup water
• ½ cup butter (1 stick)
• 1 apple, chopped
• 1 cup Apple Rum Walnut Conserve
• ½ cup raisins

Bring water to a boil in saucepan with butter and heat until butter is melted. Combine all other ingredients and add to saucepan. Enough to stuff an 8 to 10 lb. Turkey.

• 1½ cups sifted all-purpose flour
• 1 tsp. Baking powder
• ¼ tsp. Salt
• 1½ cup quick-cooking rolled oats
• 1 cup brown sugar
• ¾ cup butter
• 8 oz. Jar Vermont Harvest BananaBerry or BerryBerry Rhubarb – or pick your favorite flavor!

Sift together first 3 ingredients; stir in oats and brown sugar. Cut in butter until crumbly; pat 2/3 of the crumbs in 11 x 7 x 1½ inch pan. Spread with jam; top with remaining crumbs. Bank in 375 degree oven about 35 minutes. Cool and cut in squares.

• 5 cups chicken, cooked and cubed
• 1 cup water chestnuts
• ½ cup sliced celery
• ½ cup chopped scallion
• 2 cups pineapple tidbits (drained)

Combine for dressing:

• 1 cup mayonnaise
• 2 tsp. Curry powder
• 1 c. sour cream
• ¾ cup Vermont Harvest Cranberry Chutney

Make dressing and let stand overnight. Mix dressing with chicken mixture. Just before serving add 1 cup chow mein noodles.

• 8oz. Bottle Thousand Island Dressing
• 1 packet dry onion soup mix
• 4oz. Vermont Harvest Pineapple Pepper, Jalapeno Pepper, or Smokin’ Garlic Tomato Spread
• 3 large whole chicken breasts, split (6 portions)

Use Pineapple Pepper if you want a tangy sweet/sour sauce or Jalapeno Pepper if you like your sauce spicier.

Combine jelly, dressing and soup mix in a large bowl, mixing well. Add chicken, turning to coat all sides.

Preheat oven to 350 degrees. Place chicken in a 9 x 13 baking dish. Bake 30 to 40 minutes, basing occasionally with the sauce. Serves 6.

• 8 oz. Cream cheese

Vermont Harvest Pineapple Pepper, Jalapeno Pepper , Smokin’ Garlic Tomato spread, or any chutney

Place block of cream cheese on serving platter. Cover cream cheese with jelly or chutney and serve with assorted crackers. Replenish as needed with more topping.

Combine 8 oz cream cheese with ½ cup sour cream. Beat until smooth. Add 2 tsp. Curry powder, 1 tbs. Lemon juice, ¼ teasp. Salt, ¾ cut chutney, finely chopped. Serve with crackers or raw veggies.

• 16 oz. (pint) plain or vanilla yogurt
• 8 oz cool whip
• ½ cup strawberries
• ½ cup Strawberry Amaretto conserve
• 9” graham cracker crust

Mash fruit in bowl with yogurt and conserve. Mix in whipped topping and blend thoroughly. Spoon into pie crust and freeze at least 4 hours. Thaw slightly before serving. Any flavor conserve or jam may be used with a complimentary fruit.

• 3 skinless, boneless chicken breasts, halved (6 portions)
• 3 tbsp cooking oil
• ½ cup Vermont Harvest Apple Rum Walnut Conserve
• 1 cup “lite” sour cream
• 1 tbsp Vermont Harvest Tomato Chutney
• 1 apple, peeled, cored and chopped
• 1 tbsp fresh parsley
• 1 cup shredded cheddar cheese
• ½ cup buttermilk

Saute the chicken in 3 tbsp oil until no longer pink on the inside. Remove to platter and put in warm oven. Combine balance of ingredients while chicken is cooking, pour into sauce pan and stir over low heat until the sauce is heated through and has reduced somewhat. Remove chicken from oven and add to heated sauce mixture.

For a thicker, richer sauce you can use cream instead of milk and “regular” sour cream instead of “lite,” but I find the sauce is delicious and “guilt free” with the listed ingredients. Serve with a simple rice pilaf and your favorite vegetable.

• 4 ounces Pineapple Pepper Jelly
• 4 ounces peanut butter
• 1 clove garlic, crushed
• 2 tablespoons soy sauce
• 2 tablespoons water
• crushed red pepper flakes, to taste

Combine all ingredients in saucepan and cook over medium heat until warm. If sauce is too thick just add a little water. Serve over grilled chicken breasts.

• 1 small onion (½ cup) finely chopped
• 3 tablespoons butter
• ½ jar Blueberry Bourbon Conserve (4 ounces)
• 6 tablespoons white vinegar
• 3 tablespoons balsamic vinegar
• 3 tablespoons brown sugar

Saute onion in butter until onion is golden. Add remaining ingredients. Bring to a boil; boil one minute, or until slightly reduced. Pour sauce over grilled chicken or pork tenderloin slices.

Note: For a spicy version you can use Jalapeno Pepper jelly instead of the Blueberry Bourbon!

• 2 lbs. Ground beef
• 1 8 oz jar Vermont Harvest Tomato Chutney
• ½ c. crushed Ritz Crackers
• 1 egg
• 1 8 oz jar Vermont Harvest Jalapeno Pepper Jelly
• 1/3 c grated onion

Combine first 4 ingredients in large bowl. Mix well and season with salt/pepper to taste. Form into small meatballs. (Or BUY a good quality pre-made meatball!)

Brown meatballs in large skillet over medium heat. Drain off excess fat. Combine chutney and jelly in small bowl to blend and then add to skillet with meatballs. Cook until heated through, stirring often. Transfer to fondue pot or chafing dish and serve warm.

• 4 oz. Vermont Harvest Smokin’ Garlic Tomato Spread
• 4 oz. Chevre (goat) cheese, crumbled
• 1 head of garlic
• 1 small baguette (about 6-8” long)

Cut top off garlic and bake at 375 for about 20 minutes, until soft. Remove cloves from skin and mash with a little olive oil. Set aside.

Cut the bread horizontally. Spread each side with the roasted garlic paste. Spread the Smokin’ Garlic Tomato Spread over the garlic paste and sprinkle the goat cheese on top.

Broil the slices about six inches from the flame so they don’t brown too quickly. Watch carefully so they don’t burn. When the cheese is melted, remove from broiler and cut into slices and serve.

Recipes are only guidelines!! You can substitute Tomato Chutney, Jalapeno Pepper Jelly or Pineapple Pepper Jelly for the Smokin’ Garlic. Cheddar or Gorgonzola may be substituted for the goat cheese.

• 2 lbs. salmon fillet, or use 6 salmon steaks
• ½ cup honey
• 2 teaspoons ground ginger
• 1 tablespoon cumin
• 1 lemon plus zest from half the lemon
• ¼ cup Vermont Harvest Smokin’ Garlic Tomato Spread
• ½ teaspoon hot pepper sauce – or to taste

Squeeze the lemon and reserve the juice in a bowl. Grate half the lemon and add zest to the juice in the bowl. Add remaining ingredients (except salmon) and mix thoroughly.

Preheat broiler and adjust rack to about 6 inches below flame. Spread about 3 tablespoons sauce over the salmon and broil about 4 minutes. Turn and broil 3 – 4 more minutes until done. Place on service tray.

Dice ½ sweet red pepper and mix with 2 tablespoons fresh parsley and mix in with the remaining sauce. Pour over salmon. Serves 6.

Also great with swordfish or chicken!

• 4 Portabella mushroom caps
• 8oz. jar Smokin’ Garlic Tomato Spread
• 8oz. Sharp Cheddar cheese, shredded

Clean mushrooms and cut stems off caps.

Spread inside of cap with a little olive oil. Place cap on hot grill, inside facing down. Cook 6-8 minutes. Then spread top side of cap with a little olive oil and turn mushroom caps over and continue to cook.

Spread 2 ounces (about 1/4 jar) Smokin’ Garlic Tomato evenly over the insides of the caps. Divide the shredded cheese evenly and sprinkle inside the caps. Continue cooking until the mushrooms are done and the cheese has melted.

Serve one per person as a sit-down appetizer or cut into wedges and serve as cocktail snacks.