Char grilled Chicken with Cottage Grove Kitchen Chardonnay Wine Jelly

Ingredients:

• 4 skinless boneless chicken breast halves or boneless strips
• 3/4 of 6 oz Cottage Grove Kitchen Chardonnay wine jelly
• 1/4 cup of vegetable oil or olive oil
• A selection of your favorite spices for example (pepper, garlic, hot pepper) dash of each, you can make it as mild or as spicy as you like.
• Salt to taste

Directions:

• Take measured amount Cottage Grove Kitchen Chardonnay wine Jelly and put jelly into microwave safe bowl and heat until liquid. In same bowl mix in oil and desired spices. (i.e.: garlic, garlic salt, hot sauce, hot pepper, salt) - any type of spices you enjoy either mild or hot and spicy2. Rinse chicken and pat dry. Place in a shallow glass bowl and poor wine jelly, oil and spices over chicken. Cover and refrigerate for at least 30 minutes to 1 hour.
  
• Lightly oil grill and preheat to medium high.
  
• Remove chicken breasts from marinade. Season again if desired to taste. Grill over medium high heat for 10 to 15 minutes on each side, or until chicken is cooked though and juices run clear.
  

*Serve with: fresh green salad, vegetables, rice or pasta

**This recipe also is great with salmon, tilapia. I have also substituted Cabernet Sauvignon or Merlot.

Wine Jelly Granola Crumble

Ingredients:

• 1/2 cup margarine
• 1/4 cup brown sugar
• 1 cup flour
• 1 cup granola or similar cereal
• 1/4 tsp baking soda
• 1 jar (4 oz or larger) Cottage Grove Kitchen wine jelly

Directions:

• Preheat oven to 400 degrees.
  
• Cream margarine and sugar until light and fluffy. Add soda, flour and mix. Stir in granola. Take 3/4 of the mixture and press it into an 8" x 8" well greased squared pan. It will be quite thin 1/4" or less. Open the jar of wine jelly; break it up with a fork, spread over the pressed mixture, up to 1/8" from the sides. With your fingers crumble the remaining dough over the jelly.
  
• Bake 17-20 minutes, until top is golden brown.
  
  

Wine Jelly Thumb Print Cookies

Ingredients:

• 1/2 cup firmly packed light brown sugar
• 1 cup shortening or equivalent in baking sticks
• 3 large eggs - separated
• 2 TBSP - water
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 2 cups flour
• 2 cups. finely chopped pecans
• 1 cup COTTAGE GROVE WINE JELLY - your choice of flavor or flavors

Directions:

• Heat oven to 350 degrees. Adjust rack to middle position. Coat 2 cookie sheets lightly with no-stick cooking spray.
  
• Beat brown sugar and shortening in medium bowl with an electric mixer at medium speed for 2 minutes or until fluffy. Scrape down sides of bowl. Add egg yolks, vanilla, and salt. Beat until well combined. Add flour until well blended.
  
• Beat egg whites in a shallow bowl until foamy. Place pecans in a spate shallow bowl. Measure about 2 teaspoons of dough for each cookie. Form into balls by rolling between your palms. Dip each dough ball into egg whites, and then roll in to pecans. Place on prepared cookie sheet. Using the back of a teaspoon or your thumb make a round indentation in the top of each cookie.
  
• Bake 10 minutes. Remove from oven. It may be necessary to create the indentation once again with a spoon. Place about 1 teaspoon of wine jelly into the indentation of each cookie. Bake an additional 5-7 minutes or until lightly brown. Remove from oven. Allow cookies to cool on baking rack.

Pork Tenderloin with Cherry Wine Jelly

Ingredients:

• 1/2 cup Canola oil
• 1 clove garlic minced
• 1/4 cup Dijon mustard
• 1 tsp. dried thyme
• 1 tsp. dried rosemary
• I tsp. black pepper
• 1/2 tsp. salt
• 1 pork tenderloin (about 1 1/2 pounds trimmed)

    CHERRY WINE JELLY COMPOTE

• 1 TBSP canola oil
• 1/2 small red onion
• 1/4 cup coarsely chopped shitake mushroom
• 1 cup beef broth
• 2 - 6 oz jars cherry wine jelly
• 3 tables spoon chilled butter - cut into pieces
• 6 - Sprigs of rosemary for garnish

Directions:

• Whisk oil, garlic, mustard, thyme, rosemary, pepper and salt in a shallow dish until well blended. Add pork. Cover. Marinade in refrigerator 4 hours or overnight.
  
• Coat grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler.
  
• Remove pork from marinade; discard marinade. Grill or broil tenderloin until medium done; about 8 - 10 minutes. Let stand 10 minutes before slicing diagonally in 1/4 inch pieces.
  
• Heat oil in medium skillet over medium heat. Add onion and mushrooms, cook and stir until lightly browned, about 3 -5 minutes. Add beef broth. Bring to a boil and continue cooking until liquid is reduced by about half.
  
• Reduce heat. Add COTTAGE GROVE CHERRY WINE JELLY and thyme simmer sauce, continue cooking until thick. Remove from heat. Whisk in butter on piece at a time. Serve warm with pork. Garnish with rosemary sprigs.
  
• TIP: Cherry wine jelly compote may be made ahead. Cook after adding wine jelly and thyme. Reheat; stir in butter just before serving.
  
  

Try Cottage Grove Kitchen wine jellies with:

• Great with cream cheese on Bagels and Croissants
• Put on top of Crackers or Toast
• Use with cream cheese or brie as an appetizer
• Mix in a Dessert
• Peanut Butter and Jelly sandwiches
• Use as a Marinade
• For Ham Glaze use Cabernet Savignon or Cherry
• Cold turkey or chicken sandwich
• Cabernert Savignon goes great with chocolate - makes a great banana split
• Ice Cream (melt in microwave, it will re-gel when cool)
• Heat Chardonnay jelly for 20 seconds in microwave until it becomes syrup. Blend with your favorite mustard. This makes an excellent sauce for ham.