Pascale Beale is a remarkable person & if you don’t know about her YOU SHOULD!
She is a 9X cookbook author, food photographer & stylist.
Born in England, spent her summers in France. Great cook, baker & friend-
Her books are full of great recipes & photos & make a perfect gift-
I bought them ALL!
Pascale sells Ojai Habanero Apricot Jam in her gift sets & singles online!
Check out her online shop HERE
Her fabulous cookbooks are HERE
photo credit: Amber Dolyak (805) 245-1274
Date with a Pig
No photo yet, I apologize. They’re eaten that fast—
Ingredients
Apple-smoked Bacon– 1 package
Medjool dates– about 30
Savory Sauce
What to do
Cut dates in 1/2, discard seeds.
Cut bacon in thirds, so you have about 3″ strips to work with.
Wrap bacon around date halves.
Secure with metal or bamboo pick.
In a convection oven;
Bake at 340* for about 10 minutes a side.
Regular oven; bake at 350* for about 12 minutes a side.
Drain off bacon grease & save 1 T. for “Savory Sauce”.
Habanero Balsamic Sauce-
In a saucepan;
4 parts Ojai Habanero Jelly
1 part Balsamic Vinegar
Reduce for about 45 minutes over low heat.
Easily alter Habanero Balsamic Sauce to this
Savory Sauce
In a saucepan over low heat;
Warm 1 1/2 cups Habanero Balsamic Sauce
with 5-ounces Chรฉvre
Add 1 T. bacon grease + any date bits left over.
Heat through. Stir & serve.
โ bet you can’t eat just oneโ
Back to school- Back to work- Picnic- whatever!
Slap together a quick & easy sandwich & out the door you go. When your “usual” needs a little zip added to it add Ojai Jelly. It surprisingly delicious.
Children even โฅ Ojai Jelly in their PB&J
I’m not wild about venison myself, but I’m surrounded by people that LOVE it.
These sauce recipes would make bootstraps tasty…
If you have a tough piece of buck you’re trying to make a meal of this sauce will work its magic!
I tend to make a lot at a time but it’s easy to cut this recipe down to 1/4
Habanero Balsamic Sauce
โHeat level 4
4 jars Ojai Habanero Jelly
1 c Balsamic Vinegar
Place ingredients in medium saucepan over medium heat.
Bring mixture to a simmer & reduce heat. Keep at a low simmer & stir occasionally.
Cook for 45-60 minutes.
Let cool on counter top, Cover & refrigerate. Keeps well for up to 2 weeks.
Mixture will thicken as it cools. Enjoy on venison, bbq’d chicken, vegetables +++
Habanero Marinate
can also be used as a glaze or sauce
โHeat level 3
4 jars Ojai Habanero Jelly
1 can of Coca Cola (not diet)
2 T Worcestershire Sauce
1 fresh bay leaf
Place ingredients in medium saucepan over medium heat.
Bring mixture to a simmer & reduce heat. Keep at a low simmer & stir occasionally.
Cook for 45-60 minutes.
Let cool on counter top. Cover & refrigerate. Keeps well for up to 2 weeks.
If you want to get rid of the gamey flavor, use as a marinate.
Need a recipe? Send me a note at info@ojaijelly.com
& let me see what I can come up with!
enjoy
Ojai Jelly
Crab Cake Sauce
3/4 c. safflower mayonnaise (or your favorite)
1/4 c. buttermilk (or plain yogurt)
3 T. Ojai Habanero Jelly (room temperature)
3 T. fresh dill leaves- chopped fine
1 T. fresh parsley leaves- chopped
2 T. lemon zest
1/2 lemon- juiced
1 garlic clove- minced
Combine all ingredients in a bowl & stir well.
Keep refrigerated until just before serving.
Sauce will thicken as it chills-
enjoy!
MY NEW FAVORITE! โฅโฅโฅ it!
Ripe California Apricots Blended with Habanero Peppers
Decadent on cheesecake or over ice cream-
Remarkable on bagels or waffles-
Jam-Packed with flavor-Big cheese pleaser!
Transformative on chicken-
A perfect addition to nearly everything…
Heal Level 2
Ojai Habanero Apricot Jam will be on shelves later this month!
โGreat on toast, bagels, waffles
โTasty in your PB&J
โServe as a “SATAY” dipping sauce on chicken;
Mix 1/2 peanut butter & 1/2 Jam
โPerk up your cheese plate!
I’ll post suggestions, recipes & where to purchase-
It’s always available online, but lets get it in your area!
enjoy!
Zaca Mesa Winery
2012 Viognier
Serve cool 40โข – 45โข F
Zaca Mesa Winery is one of my all time favorite wineries-
I didn’t like white wines until I discovered their lovely Viognier.
Pairs well with;
โฆThai chicken
โฆRaw oysters
โฆGrilled Ahi
โฆ Chicken Satay
BBQ chicken skewers
Make a dipping sauce of
Ojai Jalapeรฑo Jelly (heat level 3)
or
Ojai Habanero Jelly (heat level 4)
Mix equal parts of Ojai Pepper Jelly
with Fresh Ground Peanut Butter
Makes a quick & easy โsatayโ to dip chicken
skewers in-
โฆ Grilled Ahi
Dip one flat-side of a 1โ thick fresh Ahi steak in
a mixture of horseradish aioli & sour cream,
then dredge the same side in Mediterranean
โDukkahโ or black sesame seeds.
Fry hot & fast for 2-minutes a-side.
Garnish with a fresh lemon wedge & parsley.
Always have a squirt-bottle of
Ojai Pepper Jelly
ready to decorate your plate with a
half-moon shape around edge to compliment
your meal-
enjoy!
Meatย โฅ’r I’m not, but my dear, sweet friend Virginia keeps saying, “move over mint jelly” when she thinks of serving her favorite Jelly with Lamb- Ojai Jalapeรฑo Jelly that is!
Make lamb the way you โฅ it & try this recipe for your eyebrow-raising sauce!
It’s sure to stir conversation-
Move Over Mint Jelly Sauce
One 11-ounce jar of Ojai Jalapeรฑo Jelly
15-20 fresh mint leaves
1 lemon- zested
about 1/4 c. fresh lemon juice
Whisk all ingredients in Cuisinart or blender. Scrape down sides, then pulse a few times.
Pour mixture into individual ramekins. Serve at room temperature.
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
enjoy!
Use organic, local ingredients whenever possible-
On the Sea of Cortez Dorado & Wahoo are plenty- Tonight’s dinner: “Ruby’s Sweet & Sour Dorado”.
Tip; have everything prepped & ready to go. Don’t have hot oil waiting- it’s a recipe for disaster…
Serves about 6
2 pounds fresh fish (Dorado, Halibut, Sea Bass, Wahoo- any mild white fish, chicken or pork is excellent)
2-3 t. salt
oil for frying (about 2″ deep in a frying pan)
Batter:
1 1/4 c. flour
1/2 c. cornstarch
2 t. baking powder
1 t. baking soda
1/2 c. cold water
Sauce:
3 T. apple cider vinegar
1/3- 1/2 c. Ojai Habanero Jelly (I prefer the flavor & color)
3-4 fresh squeezed Mexican limes
1 1/2 c. pineapple juice
4 T. cornstarch
Garnish:
1 1/2 – 2 c. fresh, sweet pineapple chunks- cut in bite size pieces
1-2 carrots- cut in circles
1 c. sugar snap peas- tips cut off
1/2 c. sesame seeds- dry roast in frying pan until golden brown & beginning to “pop”
1.
Rinse then pat dry fish. Cut into bite size pieces. Be SURE to remove all bones.
Sprinkleย salt over fish.
2.
Toss fish into medium size plastic bag with
3/4 c. flour.
Shake. Remove excess flour & set aside.
3.
In a big bowl; prepare batter by mixing dry ingredients, then whisk in cold water. Set aside.
4.
In a medium size saucepan prepare sauce over low-medium heat. Add vinegar & Ojai Habanero Jelly, & lime juice.
In a separate small bowl mix; cornstarch & pineapple juice. Drizzle & whisk juice/cornstarch mixture into saucepan with the
Jelly mixture. Stir until thickenedย & somewhat translucent. Keep slightly warm until you’re ready to serve.
5.
Dip fish in batter mixture.
6.
Heat oil in deep frying pan, wok or deep fryer (about 375โข)
Cook fish about 3 minutes- until golden brown. Drain off excess oil. Set aside in a warming dish until all fish is prepared.
7.
I suggest you serve the sauce on the side & let your guests add sauce to their liking.
Top with sesame seeds.
This dish is excellent served with rice.
enjoy!
Easy to make. Mild, white fish.
Serves 4-6
Preheat oven to 350ยบ
Cooking time; about 30-35 minutes
4-6 fresh Sea Bass steaks, boned
1 large brown onion, sliced in 1/2″ thick discs
2-3 Fresh Lemons- 1 sliced in discs & seeded (cook with), 1 or 2 cut in wedges (garnish with)
1/2 c. Asiago or Parmesan Cheese- grated
1/2 c. Sharp White Cheddar Cheese- grated
1/3 c. Safflower Mayonnaise
1/3 c. Dill Pickle juice
Salt & Pepper to taste
1/2 t. fresh or dried dill
splash of caper or green olive brine
Garnish: sprig of fresh fresh dill & serve with fresh lemon wedges
Place enough foil on a 2โณ deep (or larger) baking dish to enclose the finished product
(about 10โณx12โณ).
Drizzle foil with a little olive oil.
Place the sliced onion discs on the foil, enough to cover the bottom of the dish.
Lay Sea Bass steaks on top of the onion.
Mix the grated cheeses, mayonnaise, salt, pepper, dill, & pickle juice.
Cover Sea Bass with cheese mixture.
Place a few thin lemon slices on top of cheese mixture.
Bring together sides of the foil & seal into a tent, leaving a small air space on top.
Bake until the fish is white throughout- 30-35 minutes.
Unwrap. While it rests a moment, freshen it up by removing the baked lemon slices.
Garnish each individual plate with a fresh sprig of dill & a lemon wedge.
Serve immediately.
Delicious with rice, white wine risotto + fresh vegetable & a light green salad.
enjoy!
When it gets too hot to be creative in the kitchen I say “lets take this outside“-
I fire up the BBQ & stick everything on it-
In a large piece of heavy duty aluminum foil add;
La-Yu’s “Chili Oil”
Trader Joe’s “21 Seasoning Salute”
(It’s my new favorite spice mix- NO SODIUM, NO CALORIES, NO FAT & NO CARBS!)
Boneless skinless chicken breasts, but on the bone is fine too- more flavor.
Salt & pepper
Sprig of fresh rosemary on each piece of chicken
Lemon zest & a big squeeze of lemon juice
Wrap up this mixture then add another layer of heavy duty aluminum foil
My BBQ is gas & it’s so easy to cook with-
I had 2 burners on low & still got the beautiful grill marks through the foil
(chicken cook time; about 30 minutes)
I later added fresh corn that I’d previously soaked in water
(corn cook time; about 20 minutes)
Potatoes with a dash of olive oil & salt, cooked in foil
(potato cook time about 25 minutes)
A little 25 year-old Balsamic Vinegar from il fustino added to some freshly picked watermelon;
A refreshing summertime dessert!
enjoy!
Easy to make. Mild, white fish. Both Pepper Jellies go very well with this dish. Use either one-
Serves 4-6
Preheat oven to 325ยบ
Cooking time; about 35-40 minutes
4-6 fresh Halibut steaks- boned
about 2 Large Yellow Onions- sliced in 1/2โณ thick rings- centers popped out
1 t. – 1 T. of Ojai Habanero Jelly in the center of each onion
1 T. dill- fresh or dried
2-3 Fresh Lemons- 1 sliced in discs & seeded (cook with), 1 or 2 cut in wedges (serve with)
1/2 c. Asiago or Parmesan Cheese- grated
1/2 c. Sharp White Cheddar Cheese- grated
1/4 C. Safflower Mayonnaise
Salt & Pepper to taste
splash of soy sauce, Worcestershire sauce, or caper brine
Garnish: sprig of fresh rosemary & lemon wedges
Place enough foil on a 2โณ deep (or larger) baking dish to enclose the finished product
(about 10โณx12โณ).
Drizzle foil with a little olive oil.
Place the sliced onion on the foil- enough to cover the bottom of the dish.
Add a dollop of Ojai Habanero Jelly in each onion center.
Lay the halibut steaks on top of the onion.
Mix the grated cheeses, mayonnaise, salt, pepper, dill, & soy (or sauce of choice).
Cover halibut with cheese mixture.
Place a few thin lemon slices on top of cheese mixture.
Bring together sides of the foil & seal into a tent, leaving a small air space on top.
Bake until the fish is white throughout- about 35 minutes.
Unwrap. While it rests a moment, freshen it up by removing the baked lemon slices.
Garnish each individual plate with a fresh sprig of dill or rosemary & a fresh lemon wedge.
Serve immediately.
Delicious with Brown Rice or a White Wine Risotto, fresh vegetable & light green salad~
enjoy!
Rodrigo Gimenez Cocinero aka Rodrigo orย RGC, & his lovely wife invited a friend and I to their home for dinner-
He proudly made chicken 3 different ways!
My favorite was his seared chicken breast along side potato towers, with a simmered Ojai Jalapeรฑo Jelly drizzle atop both.
It was delicious!
Rodrigo also makes & sells fantastic Empenadas– Chicken, Pork, & Vegetarian. He discovered that the flavors are enhanced with the addition of Ojai Pepper Jelly!
The chicken Empenadas pair particularly well with Ojai Jalapeรฑo Jelly!
Rodrigo also caters large & small functions & parties.
His Argentinean roots bring a very special flavor & flair to his foods-
