Thank you all! This has gotten me onto a new path - super, just as the weather is turning cool in western PA, I will start baking bread again (no good stuff here), and follow up on your suggestions!
Wine jelly is pretty variable in taste, so taste yours and I bet some ideas will come to you. Those appetizer ideas sound great, and it can also be a really nice addition to chicken or other meats that you're making in a Dijon mustard sauce. Or as a glaze on meats or vegetables. Have fun.
Wow, are you ever lucky. I agree with the appetizer suggestion. Grill or broil some thin slices of good bread, spread with goat cheese and your lovely jelly, garnish with some minced fresh rosemary. What time are hors d'oeuvres?
It might be nice spread over the pastry base of a fruit tart- like fig or pear. You could also enjoy it spread over rustic bread served alongside blue cheese for appetizer and drinks. I bet the jelly is delicious!
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