Submitted by The Olive and The Grape as part of Kelly’s Jelly Lake Oswego Challenge 2012.



  • 11oz log of fresh goat cheese
  • 1/3c Flour
  • 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.


  • 4-5lbs boneless pork shoulder
  • 1 large yellow onion, peeled and quartered
  • Salt
  • Kelly’s Habanero Pepper Jelly
  • Brown sugar
  • 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.




  • 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.

Meanwhile, whisk together flour, baking powder, zest and 1/4tsp salt in bowl. Whisk together ricotta, eggs, granulated sugar and vanilla in another bowl, then whisk in the flour mixture.

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

September 25, 2016 — Kelly Calabria