Meat ♥’r I AM NOT, but my girlfriend Virginia keeps saying “move over mint jelly”
when she thinks of serving her favorite Jelly with Lamb-
Ojai Jalapeño Jelly that is!
Make lamb the way you ♥ it. Then try my new concoction for an eyebrow-raising sauce for your Easter meal-
It’s sure to stir conversation-
Move Over Mint Jelly Sauce
One 11-ounce jar of Ojai Jalapeño Jelly
about 20 fresh mint leaves
1 t. lemon zest
1/2 fresh lemon juice
Whisk all ingredients in Cuisinart or blender. Scrape down sides, then pulse a few times.
Pour mixture into individual ramekins. Warm @ lowest oven setting, atop your
Sunday “BEST” China.
Garnish each dinner plate with a sprig of rosemary & mint leaf.
If you have any left over, refrigerate. It will last about 3 days.
This sauce is quite tasty on Indian food too- Fresh & delicious!
Excellent served with Zaca Mesa Winery 2011 Chapel G Syrah
Santa Barbara International Film Festival
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