Sweet & Sticky BBQ Sauce

Ingredients:

  • 1 jar Red Apron House Jam (We suggest our Apricot Marmalade, Strawberry-Rhubarb or French Onion Jam)
  • 60ml – Apple Cider Vinegar
  • 60ml – Brandy or Whiskey
  • 75ml – Soy Sauce
  • 2 T – Onion flakes
  • 3 – Minced Garlic Cloves (or 2t garlic powder)
  • Fresh Ground Black Pepper

Method:

  1. Combine all the ingredients in a small sauce pan over medium-low heat. Stir often until everything is combined and simmering gently.
  2. Remove from the heat and blend until smooth.
  3. Let the sauce cool and then brush on your favourite proteins or veggies. We like this with Poultry, Ribs, Tofu, Squash or Eggplants.
  4. Grill or roast your sauced protein or veggies.

Apricot Marmalade BBQ Sauce on Grilled Quail.

Jam Cocktail

Ingredients:

  • 1 -2 T of Red Apron Jam or Jelly
  • 2 oz of your preferred spirit
  • 2-3 dashes of bitters
  • Optional: 1 oz citrus juice to turn the cocktail into a sour

Method:

  1. Combine all the ingredients in shaking tin with plenty of ice cubes.
  2. Shake 10-12 seconds
  3. Strain into a chilled rocks glass with ice and enjoy!

Donna’s Almond Thumbprint Cookies

Ingredients:

  • 1 C (226g) unsalted butter, softened to room temperature
  • 2/3 C (134g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 2 and 1/4 C (281g) all-purpose flour
  • 1/2 C (160g) Red Apron Jam (we like Wild Blueberry or Peach Apricot)

Method:

  1. Using a handheld or standing mixer with a paddle attachment, beat the butter on high until creamy, 1-2 minutes.
  2. Lower speed to medium and add the sugar, vanilla and almond extracts. Scraping down the sides and bottom of the bowl as needed.
  3. Turn the mixer to low and add the salt and flour. Slowly beat until a very soft dough is formed.
  4. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 3 hours***.
  5. Preheat over to 350°F (177°C) and line a baking sheet with parchment paper or silicone baking mats.
  6. Shape the cookie dough into balls, approximately 1 Tablespoon of dough per ball, rolling smooth if needed.
  7. Dough must be firm, if it it getting soft put the dough back in the refrigerator until firm and cold.
  8. Make an indentation with your thumb into each ball. The dough may crack when you press your thumb into it, simply smooth it out as best you can.
  9. Fill each with 1/2 teaspoon of Red Apron Jam.
  10. Bake the thumbprint cookies for 12-15 minutes in the preheated 350°F (177°C) oven or until edges are very lightly browned. Do not overbake.
  11. Cool on the sheet for 5-10 minutes then transfer to a wire rack to cool completely. Enjoy!

***Make sure the cookie dough is cold and firm at all times. If it’s not firm and cold, put back into the refrigerator to chill. Work in batches if you are having trouble – keep a part of the dough in the refrigerator while you ball up the other part of dough. 

Pumped Up Grilled Cheese

When making your grilled cheese, spread some jam on one inside before adding your cheese and melting. Strawberry-rhubarb jam and Gruyere or Munster are a lovely combination.

Ingredients:

  • 2 slices of thick crusty bread
  • 2 slices of Gruyere or Munster cheese or a handful of grated cheese
  • 1-2 Tablespoon Red Apron Jam (Maple Bacon Whiskey, French Onion, Strawberry-Rhubarb or try the Red Pepper Jelly for a bit of spice
  • Butter or Mayo
  • Salt & Pepper

Method:

  1. Heat a nonstick skillet over medium heat
  2. Generously butter or mayo one side a slice of bread.
  3. Place the butter-side down in the hot skillet and place the Gruyere cheese on top
  4. Spread jam on one side of the other piece of bread and generously butter or mayo the other side and then place butter-side up on top of the cheese.
  5. Cook until lightly browned on one side; flip over and continue cooking until cheese is melted and both sides are your preferred shade of golden brown.
  6. Remove from pan, cut and enjoy!

Jam or Jelly Dressing

Ingredients:

  • 175ml Oil (Extra Virgin Olive Oil, Avocado or Canola)
  • 50ml Vinegar, (Champagne, or Apple Cider)
  • 1 T Dijon Mustard (Smooth or Grainy)
  • 2-4 T Red Apron Red Pepper Jelly or Peach Apricot Jam
  • Salt & Pepper

Method:

  1. Combine all the ingredients in a jar and seal
  2. Shake until emulsified, smooth and well combined
  3. Strain into a chilled rocks glass with ice and enjoy!

*Serve immediately or store in the fridge until needed.  The more you shake, the thicker and more creamy the dressing will become.

*Always shake before serving.

Great additions to this dressing include; a freshly minced garlic clove (or two), red pepper flakes, a splash of lemon juice or a a Tablespoon or two of finely chopped fresh herbs.

Sweet Fruity Tea

When making (iced) sweet tea, add 1-2t of Red Apron Jam per serving and stir. Add when the mixture is still hot for best results. Enjoy over ice.