Slow simmered star anise in red wine creates the old world flavor of this bold wine jelly. Perfect pairing with blue cheeses like Jasper Hill's Bayley Hazen Blue and gamey meats like duck. Use this flavor to poach pears, bake carrots, or slow cook short ribs.
Ingredients: Burgundy wine, cane sugar, citrus pectin, star anise, orange oil.
Gluten Free, Vegan. Made in a facility that processes wheat.
Glazed Baby Beets
With only 3 ingredients, this dish is easy to prepare and stunning to serve.
Make glazed beets the centerpiece of an elegant and light meal by spooning them over a salad of grains and herbs, such as quinoa and mint. Brighten up the beets with Hefeweizen with Orange, play up the earthiness with Porter beer jelly, or make them sexy with Burgundy Anise wine jelly. This also works great with carrots and other root vegetables.
½ pound baby beets
2 Tablespoons beer or wine jelly
1-2 Tablespoons water
Salt to taste
Crushed garlic, thyme, & black pepper (optional)
Heat the oven to 375 degrees.
Place beets, water, salt and beer jelly in a single layer across the bottom of a small heavy pan. Cover with a lid or foil and place in the oven. Stir occasionally and allow the beets to cook for 30 minutes. Test with a fork. The beets should be slightly tender but not yet soft. Remove the cover and continue to cook for 15 more minutes until the glaze begins to thicken and coat the beets. Toss the beets in their glaze.
Filled Hungarian Shortbread
Hungarian shortbread dough is made in the same manner as more traditional shortbread, but the shaping is unique. Freezing the dough and grating it into the pan makes for a light and tender bar cookie. To further enhance this cookie, a layer of jam or jelly is baked into the shortbread.
The shortbread pictured is baked in a long tart pan with a removable bottom, but it can be baked in any shape pan. Try a round tart pan, an 8” or 9” springform, or an 8 x 8 square pan. Butter the pan and if it does not have a removable bottom, line with parchment that overhangs on 2 sides so that you can lift it out of the pan when cool.
1 cup sugar
1 cup (2 sticks) softened butter
2 egg yolks
2 cups flour
1 teaspoon baking powder
¼ tsp salt
½ cup jelly or jam
powdered sugar (for dusting)
Cream the butter and sugar together. Beat in egg yolks. Whisk together flour, salt, and baking powder. Mix dry ingredients into the butter mixture. Divide dough into 2 disks. Wrap in plastic and freeze for 30 minutes.
Using a box grater, shred 1 disk into the bottom of your baking pan. Spread evenly with the jam. Grate the 2nd disk evenly on top of the jam layer. The dough might mound up over the top of the pan but it will settle in the oven.
Bake at 350 degrees for about 30 minutes or until evenly browned and set to the touch. Place on a cooling rack and cool at least 10 minutes.
Sprinkle with powdered sugar and slice.
Slow Cooker Ribs
This dish can also be made on a stove top or even in the oven using a Dutch oven. It pairs well with any beer, wine or coffee jelly.
2 pounds beef or pork short ribs
1 small onion, diced
1 large carrot, diced
2 stalks celery, chopped
1 small pepper, chopped
4 cloves garlic, crushed
3 Tablespoons jelly
1 teaspoon salt
1 Tablespoon black pepper
3 Tablespoons water or broth
Begin by browning short ribs in a heavy pan. Browning the meat first adds extra flavor but this step can be skipped if you are short on time.
Turn the crock pot on high and cover the bottom of the pot with the veggies. Place the browned meat on top of the veggies. Add jelly, water, salt and pepper to the crock-pot and cover with a lid. Allow to cook for 4-6 hours on high (up to 8 hours on low) or until the meat falls from the bone. Stir occasionally to coat the meat with sauce.