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 Chévre
Add 1 T. bacon grease + any date bits left over.
Heat through. Stir & serve.
→ bet you can’t eat just one←
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 ♥ 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
→Heat 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
→Heat 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! ♥♥♥ 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!
→Great on toast, bagels, waffles
→Tasty in your PB&J
→Serve as a “SATAY” dipping sauce on chicken;
Mix 1/2 peanut butter & 1/2 Jam
→Perk 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 40• – 45• 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;
♦Thai chicken
♦Raw oysters
♦Grilled Ahi
♦ Chicken Satay
BBQ chicken skewers
Make a dipping sauce of
Ojai Jalapeño 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 “satay” to dip chicken
skewers in-
♦ Grilled Ahi
Dip one flat-side of a 1“ thick fresh Ahi steak in
a mixture of horseradish aioli & sour cream,
then dredge the same side in Mediterranean
“Dukkah” 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!
Meat ♥’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 Jalapeño Jelly that is!
Make lamb the way you ♥ 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 Jalapeño 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!
