Below you will find some of our favorite serving suggestions and recipes using Kelly’s Jelly.
If you have a favorite recipe that can be used with any of of jellies, please share it with us via our Contact Form. If we try out your recipe and share it online, we’ll give you credit AND the Kelly’s Jelly of your choosing.
- The 2nd Annual Kelly’s Jelly Challenge-Food Carts
Looking for a little culinary fun this month? Kelly Calabria, the mastermind behind Lake Oswego-based Kelly’s Jelly, has dreamed up an event that is sure to tickle your tastebuds and provide a fun and unique culinary adventure.
For the second annual Kelly’s Jelly Challenge she has invited some talented food cart chefs to create dishes using her habanero pepper jelly, winner of the 2012 Scovie Awards, a blind taste-testing contest of firey foods.
Participating chefs are Bo Kwon of Koi Fusion, Jensen Yip and Kevin Scofield of 808 Grinds, Shane Chapman and Keena Tallman of PBJ’s Grilled, Nick Dickison and Carina Rumrill of The Cheese Plate PDX; Jace Krause and Ryan Lynch of Fried Egg I’m In Love and Charlene Wesler and Michael Susak of The Gaufre Gourmet.
Kelly has lined up a pretty tough panel of judges, including Jenn Louis, chef and owner of Lincoln Restaurant and Sunshine Tavern in Portland, who was named one of Food & Wine magazine’s 2012 Best New Chefs, and Ben Jacobsen, proprietor of Jacobsen Salt Company and Brenda Crow of Olympic Provisions.
The judging happens April 17, and then from April 18 through 23 we get to be the judge of which food cart created the most delicious dish. Read Full Article
- Kelly’s Habanero Pepper Jelly Glazed Sweetheart Ham
Pepper Jelly Glazed Sweetheart Ham
Recipe courtesy of Brenda at Olympic Provisions
- ¾ cups Kelly’s Habañero Pepper Jelly
- ½ cup orange juice
- 5 whole cloves
- Salt & black pepper, to taste
- 1 cup white wine
- 1 Olympic Provisions Sweetheart Ham
Preheat oven to 350°F.
- Combine pepper jelly, orange juice and cloves in a small saucepan over medium heat. Bring to a simmer, whisking until combined. Season to taste with salt and pepper.
- Pour the white wine into a Dutch oven, or similar cooking pot with a tightly fitting lid.
- Add the ham, cover airtight and roast for 30 minutes.
- Remove lid, pour 1/3 of the glaze over the ham and cook uncovered for 10 minutes.
- Again, pour another 1/3 of the glaze over the ham and cook another 10 minutes.
- Repeat with the final 1/3 of the glaze, cooking a final 10 minutes.
The internal temperature of the ham should be 140°F.
Remove from oven, allow to rest 5 minutes, then slice and serve.
- Kelly’s Habanero Pepper Jelly Chicken Wings
- 2 tablespoons vegetable oil, plus extra for oiling rack
- 5 pounds chicken wings, split, wing tips cut off and discarded
- Kosher salt and freshly cracked black pepper
- 1 cup Kelly’s Habanero Pepper Jelly
- 1/2 cup freshly squeezed lime juice
- 1/2 cup hot sauce (recommended: Frank’s)
Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and oil the rack.
Toss the wings with the 2 tablespoons oil and sprinkle with salt and pepper. Spread the wings on the rack in 1 layer. Broil 4 to 5 inches from the heat, turning over once, until barely cooked through, 15 to 20 minutes.
In a small saucepan over moderate heat, whisk Kelly’ Habanero Pepper jelly, lime juice and hot sauce until smooth. Bring to a boil, reduce the heat and let simmer 1 to 2 minutes. Brush 1/4 cup sauce on the cooked wings and broil 1 to 2 minutes. Brush the wings with 1/4 cup sauce again, and then turn the wings over and brush with another 1/4 cup sauce. Broil until crispy about, 2 to 3 minutes. Brush with the remaining sauce before serving.
Recipe Courtesy of FoodNetwork.com
- Kelly’s Jelly Bruscetta with Grilled Asparagus, Basil Goat Cheese and Prosciutto – Tucci
To Vote for this Recipe in the Kelly’s Jelly Lake Oswego Challenge, please visit the link below and select “Tucci” from the voting box.
- Grill ciabatta bread that has been lightly brushed with garlic oil.
- Spread Kelly’s Habanero Pepper Jelly liberally over ciabatta bread.
- Take two steamed asparagus spears and slice in half lengthwise.
- Brush asparagus with garlic oil, salt and pepper. (Grill till you have beautiful grill marks)
- Arrange asparagus on the ciabatta bread.
- Chop five basil leaves and mix with two tablespoons of your favorite goat cheese.
- Place three to fours thin slices of prosciutto on top of the asparagus.
- Arrange pieces of goat cheese on and around the prosciutto.
- Garnish with chopped basil.
- Kelly’s Jelly 3 Ways – The Olive and the Grape
Panko Crusted Goat Cheese Medallions stuffed with Kelly’s Habanero Jelly, Pulled Pork Slider and Sweet Ricotta Fritters with Spicy Glaze
1. Panko Crusted Goat Cheese Medallions stuffed with Kelly’s Habanero Jelly
11oz log of fresh goat cheese
1 egg, beaten
¾ c panko crumbs
3-4Tbl Olive Oil
Kelly’s Habanero Pepper Jelly
Garlic crostini or Crackers
In small dish combine panko with a pinch of salt
Slice the goat cheese log into 8 rounds with unwaxed dental floss. Place the flour, egg and panko into three separate shallow dishes
Coat the goat cheese slices in flour, dip in the beaten egg, then coat with panko. Press the cheese rounds lightly into the crumbs mixture to make sure that they adhere well and chill to set.
Slice crusted medallions in half with unwaxed dental floss and top one half with a small dollop of Kelly’s Habanero Pepper Jelly. Press both halves of medallions together.
In sauté pan, heat the olive oil over medium heat. Add the cheese rounds in a single layer and fry until golden brown on the first side, about 2 minutes. Being very careful not the break the crust. Turn the rounds over and fry for another 2 minutes
Top with a dollop of Kelly’s Habanero Pepper Jelly. Serve with garlic crostini or crackers.
2. Pulled Pork “Slider”
4-5lbs boneless pork shoulder
1 large yellow onion, peeled and quartered
Kelly’s Habanero Pepper Jelly
½c Apple cider vinegar
1/3c Worcestershire sauce
To make pulled pork: warm some Kelly’s Habanero jelly in a small saucepan. Rub the pork all over with salt, brush with warmed Kelly’s Habanero Jelly and then coat it with brown sugar, patting it on as best you can.
Place the onion in the bottom of the slow cooker or cook the pork in a roasting pan, covered with foil, in an oven just hot enough to keep in simmering.
Place the pork shoulder on top of the onion and drizzle in the vinegar and Worcestershire.
Cook on low for 8 hours or until the pork falls off the bone and shreds apart easily.
Remove the pork from the crock pot or roasting pan. Remove any whole pieces of fat. Shred. Season to taste with salt.
Pour the cooking juices into a container and chill. Remove the fat the rises to the surface. In a sauce pan, mix equal amounts of the cooking juices and Kelly’s Habanero Pepper Jelly and whisk to combine over medium low heat. When combined, toss with the pulled pork.
2 ears of corn, cut off the cob
1T unsalted butter
2 ears of corn grated on box grater
1tsp Kosher salt
1 egg yolk
1 egg white, whipped to soft peaks
1T chopped Chives
1T chopped Cilantro
In large sauté pan, sauté corn kernels in butter. Add the corn puree and cook for 2-3minutes. Deglaze with cream and cook for another 3 minutes. Add sugar, cornmeal and salt. Remove from heat and cool. When mixture has cooled, add egg yolks, egg whites, chives and cilantro. Rut in 8×8 baking dish and bake at 350 degrees for approximately 20 minutes or until pudding is set and golden. Serve right away.
Sweet & Spicy Vegetable Slaw:
6T vinegar (red wine, champagne, apple cider or rice)
6T Vegetable Oil
1 ½ T minced garlic
1T Kelly’s Habanero Pepper Jelly
1tsp Dijon mustard
5 C thinly sliced Napa cabbage
2C thinly sliced red cabbage
1 lrg Red Bell Pepper, cut into matchstick strips
1 lrg Yellow Bell Pepper, cut into matchstick strips
2 med Carrots, peeled, cut into matchstick strips
8 lrg Green onions, cut into matchstick strips
1/2C chopped cilantro
1/2C hard goat cheese, grated
Wisk first 5 ingredients in small bowl to blend
Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve
Kelly’s Habanero Pepper Jelly Aioli
2T Kelly’s Habanero Pepper Jelly
1 garlic clove
Blend all ingredients in a food processor
3. Sweet Ricotta Fritters with Spicy glaze
4-6C Vegetable oil
3/4C All Purpose flour
2tsp Baking Powder
1Tsp grated orange zest
1C whole milk ricotta
2 Large eggs, lightly beaten
2T granulated sugar
1 ½ tsp pure vanilla extract
Confectioners sugar for dusting
Acacia honey & Kelly’s Habanero Pepper Jelly (recipe below)
Heat 1 ½ inches oil in a large, wide heavy sauce pan until it registers 370 degrees.
Working in batches, gently drop in level Tablespoons of batter and fry, turning occasionally, until deep golden brown, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain.
Drizzle with glaze
Dust generously with confectioners sugar
2T acacia honey or other mild honey
2T Kelly’s Habanero Jelly
Put honey and jelly in saucepan and whisk over low heat until combined
To vote for this recipe in the Kelly’s Jelly Lake Oswego Challenge, please visit the poll page on Facebook and select “The Olive & The Grape”:
- Kelly’s Jelly Angry Dragon Roll – fu’Asian
It is called Angry Dragon because of its creamy spicy habanero sauce on top of the roll.
To make the sauce, use one part cream cheese, one part hot water, and two part habanero jelly from Kelly’s Jelly. Whip the cream cheese with hot water until soften. Add in the habanero jelly and continue to whip until all blend together.
To make one Angry Dragon roll, you’ll need reduced teriyaki sauce, Japanese sushi rice mixed with rice vinegar, jullien cucumber, three thin sliced avocado, nori seaweed, two tempura shrimps, and four pieces of unagi.
Spread sushi rice evenly on a half sheet nori. Turn the side with rice down and nori facing up making sure that the longer sides are set in a way that you can see left to right. Put on the nori side some jullien cucumber and two tempura shrimps (one shrimp should fit half of the sushi roll). Roll the sushi. Put three thin slice avocado and four pieces of unagi on the roll making sure to alternate them. Put a piece of plastic wrap on the sushi roll to hold avocado and unagi in its place. Use a sushi bamboo mat to gently press down on the roll while squeezing its sides. The roll should be firm and the avocado and unagi wrap around the roll tightly. Cut the roll into eight pieces. Drizzle some creamy habanero sauce on the sushi roll. Repeat and drizzle some reduced teriyaki sauce on the sushi roll and make sure it overlaps creamy habanero sauce.
To vote for this recipe in the Kelly’s Jelly Lake Oswego Challenge, please visit the poll page on Facebook and select “fu’Asian”: