Onion Pepper Jelly

This Onion Pepper Jelly is a take on my popular Garlic Onion Jelly, savory yet sweet with a little heat.

Sweet onions are the key here, so I always use Vidalia onions, but any sweet variety white onion will work. The onions become translucent when cooking in the jelly, and the dried red pepper flakes give it just the right amount of heat and color.

This is the perfect party appetizer, served over cream cheese on crackers, or a great afternoon snack. It would also be very good heated slightly and basted over grilled/roasted chicken or pork. If savory and sweet is your thing, this Onion Pepper Jelly is for you!

RECIPE
Ingredients
3/4-1 cup finely diced sweet onion (Vidalia, or other sweet white onion)
1 3/4 cup dry white wine
1/4 cup white wine vinegar
2 tsp. dried red pepper flakes
1 tsp butter (to reduce foaming)
4 cups sugar
1 pkg. Sure-Jell (pectin)

Method
In a large stock pot stir together the wine, vinegar, onion, red pepper flakes. butter and sure-jell.
Bring mixture to a rolling boil over med-high heat stirring constantly.

Quickly stir in sugar and bring back to a rolling boil. Boil and stir 1 minute; ladle mixture into 1/2 pint canning jars.

Process jars in a boiling water bath or steam canner 10 minutes.

Remove jars from boiling water bath or steam canner and allow to cool on a kitchen towel. Once lids are sealed (button top is depressed and won't move up or down), twist jars back and forth from time to time to evenly distribute the onions and red pepper flakes in the jelly. Mixture will be "jelling" as you do this.

Cooled jars can then be placed in kitchen cabinet; will keep for 6 or more months. Keep any open jars in the refrigerator.

Yield: 4 - 8 oz jars

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Rack of Lamb

Growing up in New England, we had lamb quite often, from leg of lamb and lamb chops, to rack of lamb. It's a nice alternative to beef, and has a wonderful taste. Some people believe lamb has a "gamey" taste, and that is not true at all if you buy a good piece of lamb. It should not smell or have any gamey taste.

I personally really like supporting our local farms and buy our lamb often from them. You get to know the farmer, it's a superior product, and you are keeping your dollars local when you shop local. To me it's always a "win-win" and you simply can't beat the freshness when you support local.

If buying lamb from a local farm is not available to you, finding and buying lamb is easy; it’s widely available at grocery stores, specialty food retailers and butcher shops. Look for American lamb with a soft pink to red coloring with white marbling. Most likely, fresh chops, steaks and racks are displayed, but if you don’t see lamb, just ask.

LAMB NUTRITION FACTS

• Forty percent of the fat in lean cuts of lamb is monounsaturated, the same kind of fat found in olive oil.
• A 3-ounce serving of lamb provides nearly five times the essential omega-3 fatty acids and alpha linoleic acid of a 3-ounce serving of beef. Three ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
• On average, 3-ounces of lamb fits easily within the daily fat, saturated fat and cholesterol recommendations of the Dietary Guidelines for Americans.
• On average, 3-ounce serving of lamb meets the Food and Drug Administration’s (FDA) definition for lean meat:  fewer than 10 grams of fat, 4.5 grams of saturated fat, and 95 milligrams of cholesterol per 100 grams, or 3.5 ounces.
• Recent research suggests that eating protein can help preserve lean body mass when you’re trying to lose weight. An average 3-ounce serving of lamb, which has 175 calories and meets nearly half of your daily protein needs, encourages feelings of fullness that may prevent overeating, a combination key to weight management.
• No artificial or synthetic growth hormones are used in lamb production in the U.S. Lean, satisfying, nutritious: American Lamb is nutritious and satisfying.

RECIPE
Ingredients

1 Rack of Lamb

1 tsp fresh minced rosemary

1 tsp minced garlic

salt and pepper

Method

In a small bowl, mix herbs and spices. Rub all over rack of lamb and place rack on a pre-heated grill over indirect medium heat.

Grill meat side down 7-10 minutes, turn to rack side down, and grill 10-15 additional minutes or until the internal temperature is 145 degrees.

Remove from grill, let rest 5 minutes before serving. Slice rack into individual chops, or 2 chops each and serve while hot.

Mmmm mmmm finger licking good!!

Lamb safe cooking temperatures

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.