Amelia Maes & Co. LLC

"Bringing Good Taste from our home to yours"
Home
Goodies Barbecue Sauce
Jams and Jellies
Hot Pepper Jam and Jellie
Recipes
FAQ
Wholesale Information
About Us
Contact Us
Site Map
In the News
Cajun Mustard Shrimp
1 lb raw shrimp, peeled and deveined
1 tbl olive oil
1 tbl butter
1 medium clove garlic
1 dash of crushed red pepper
1/4 cup dry wine or vermouth
4 tbl of Golden Hot Pepper Jam 
2 tbl whole grain mustard
2 tbl dijon mustard
Heat skillet with olive oil, saute shrimp in batches until pink but not entirely cooked, remove from skillet and set aside.
Melt butter in skillet and crush garlic into pan, add crushed red pepper and saute until aroma of garlic is evident
Add dry white wine and scrape up any blackpieces from the bottom of the pan, add jam and both mustards. whisk and let that cook for 2-3 mins.
Return shrimp to skilet and finish cooking the hot sauce
Serve over ice
 
Very Berry Jam Cookies

Ingredients

  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 2 egg yolks
  • 1 3/4 cups all-purpose flour
  • 1/2 cup Very Berry Jam
 
Preheat the oven to 375 degrees F (190 degrees C).
  1. In a medium bowl, cream together the butter, white sugar and egg yolks. Mix in flour a little bit at a time until a soft dough forms. Roll dough into 1 inch balls. If dough is too soft, refrigerate for 15 to 20 minutes. Place balls 2 inches apart onto ungreased cookie sheets. Use your finger or an instrument of similar size to make a well in the center of each cookie. Fill the hole with 1/2 teaspoon of Very Berry JamBake for 8 to 10 minutes in the preheated oven, until golden brown on the bottom. Remove from cookie sheets to cool on wire racks.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Blueberry Jam Cake

 

1 boxed white or yellow cake mix

2 jars of Amelia Maes Spiced Blueberry Jam

 

Bake cake per package instructions in 13x9 pan. While cake is baking warm jam until it becomes liquid.  When cake comes out of the oven and is still hot, poke holes in the cake with a fork.  Pour warm jam over the cake as evenly as possible. Let cake cool and serve with Whipped Cream.

 

Raspberry Vinegar Pork Chops Ingredients:

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 3 pounds boneless butterflied pork chops (1-inch thick)

  • 1/2 cup raspberry Amelia Maes  vinegar, divided

  • 3 garlic cloves, thinly sliced

  • 2 tomatoes, seeded and chopped

  • 1 teaspoon rubbed sage or dried thyme or dried tarragon

  • 1 tablespoon fresh or dried parsley

  • 1/2 cup chicken broth

  • Salt and pepper to taste

  • Fresh raspberries

  • Fresh sage

 

Directions:

Melt butter in a large skillet, add oil. Brown the pork on each side over high heat. Pour off oil; reduce heat to medium-low. Add 2 tablespoons vinegar and garlic. Cover; simmer for 10 minutes.
    Remove pork to heated container; cover to keep warm. Add remaining vinegar; stir up browned bits from bottom of skillet. Raise heat and boil until the vinegar is reduced to a thick glaze. Add the tomatoes, sage, parsley and chicken stock. Boil until liquid is reduced to half of the original volume.
    Strain sauce; season with the salt and pepper. Spoon over chops. Garnish with fresh raspberries and sage. Yield: 8 servings.  

 

Simple Ideas

·       Simply Mix any of our vinegars with Olive oil for a refreshing dressing.

·       Biscuits with Amelia Maes Jams are a favorite for brunches.

·       Goodies Barbecue Sauce is also great as a dipping sauce.

 
Apple Maple Pork Roast
1 Pork Loin Roast 5-7 pounds
1 onion
1 Bottle Apple Maple Dribble (2 if you'd like to serve with pork)
Salt Pepper
 
Heat oven to 350 degrees Grind onion in food processor until it becomes a paste. Place roast in roasting pan, salt and pepper.  Spread paste on top of Roast and place in the oven.
 
Allow 35 minutes per pound for roasting, the roast should reach an internal temperature of 170 degrees. After roasting about one hour start basting the pork with the apple maple dribble once every half hour until done.
 
OPTIONAL: Serve with apple maple dribble to pour on.