NEW ORLEANS JELLY & SPICE CO. RECIPES   GRIS GRIS POTION SPREAD 4 or 8 oz. block cream cheese 6 to 8 oz. New Orleans Jelly & Spice Gourmet Gris Gris Jalepeno Pepper Relish Simply place cream cheese in the center of a serving dish, pour Gris Gris around or on top cream cheese, serve with your favorite assortment of crackers.   VOO DOO DEVILED EGGS 12 large eggs  1 teaspoon New Orleans Jelly & Spice Gourmet Gris Gris Jalepeno Pepper Relish 2 teaspoons New Orleans Jelly & Spice Voodoo Jelly 1 teaspoon sweet relish  1/2 cup mayonnaise Salt and Pepper to taste Paprika for garnish Boil eggs, peel, half, remove yolk. Mix egg yolks with above ingredients, (electric mixer works best). Fill egg whites and sprinkle with paprika.   BRUSCHETTA JEZEBELLA 12 baked Italian toast rounds 4 Roma tomatoes 1/4 cup olive oil 1 teaspoon Balsamic Vinegar 1/2 teaspoon basil  1/4 teaspoon Italian Seasoning 1/4  teaspoon garlic powder Salt & pepper to taste 1 teaspoon chopped green onion 3 tablespoons  New Orleans Jelly & Spice Gourmet Jezebel Jelly Dice tomatoes, place in bowl, and add remaining ingredients. Mix well. Place tomato mixture on Italian toast, place on serving plate. Microwave Jezebel Jelly to a liquid (do not boil), drizzle Jezebel sauce on and around Bruschetta.   COCONUT BATTERED SHRIMP 12 large shrimp 6 tablespoons Creole mustard or brown mustard 4 oz. beer flour 1 bag coconut flakes 4 tablespoons New Orleans Jelly & Spice Gourmet Jazz Jelly Mix mustard and beer together. Peel shrimp leaving tail on. Dredge shrimp in flour, and them dip in mustard beer batter, coat entire shrimp with coconut. Deep fry till golden brown. Microwave jelly to a liquid and pour over shrimp.   BOURBON STREET BAKED BRIE 1 round Brie Cheese - skinned 1 package frozen puffed pastry* 1 jar New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping Lightly grease cookie sheet with margarine or Pam. Place puff pastry in center and unfold. Center Brie on pastry. Add 1/2 jar of New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping. Fold pastry with dabs of water, be sure cheese and jelly are completely wrapped. Bake in oven following directions on puff pastry package. Remove from oven. Slightly warm remaining jelly in saucepan on stove or in microwave until jelly has a thick sauce consistency. DO NOT BOIL! Pour over golden brown pastry. Serve immediately with an assortment of crackers or toasted breads. *puffed pastry can be substituted with crescent roll pastry.   CREOLE CORN BREAD 1 -8 1/2 oz. corn muffin mix 3 tablespoons New Orleans Jelly & Spice Gourmet Gris Gris Jalepeno Pepper Relish 1/2 cup kernel corn 1 cup grated cheddar cheese   Add Gris Gris and corn to mix. Pour half of mix in baking pan, layer with cheese, top with remaining mix, and follow baking instructions. Remove from oven and brush with melted butter (optional).   PEPPER JELLY VINAGRETTE 1/4 cup Balsamic Vinegar 1/4 cup olive oil 4 tablespoons  New Orleans Jelly & Spice Gourmet Jelly ( we suggest: Jazz, VooDoo, Crawfish or Jezebel) Microwave pepper jelly to a liquid (do not boil) .Whisk pepper jelly into vinegar, oil mixture.   GRIS GRIS SALSA RECIPE 1 28 oz. can Diced  or Crushed Tomatoes 1 Clove Crushed Garlic 2 Tablespoons New Orleans Jelly and Spice Co. Gris Gris Jalapeno Relish (or more to taste) 1 Medium Onion diced 2 Tablespoons Chopped Fresh Cilantro Combine all in a non reactive bowl- Keeps up to 3 days in fridge   PEPPERCORN CRUSTED FILET WITH PEPPER JELLY VINAGRETTE 4 - 4 to 5 oz. fish filets 2 to 3 oz. whole peppercorns Mixed Greens Pine nuts 3 tablespoons butter 4 tablespoons New Orleans Jelly & Spice Gourmet Faux Crawfish Jelly Cut fish into 3 1/2” by 2” filets (recommended any white fish at least 1” thick). Use any means available to crack peppercorns, peppercorns should be very course, melt jelly and brush fish on all sides, coat entire fish with peppercorns. Saute fish in butter for 1 minute on each side, bake at 350 degrees for about 1 5 to 20 minutes or longer depending on thickness of filets. Place filets on bed of mixed greens, add Pine nuts, top with New Orleans Jelly & Spice Gourmet Faux Crawfish Pepper Jelly   CREOLE JAZZ ASPARAGUS 1 lb. Asparagus 1/4 cup olive oil 3 tablespoons New Orleans Jelly & Spice Gourmet Jazz Jelly  1 1/2 tablespoons soy sauce 1 tablespoon Balsamic Vinegar 2 tablespoons chopped Green Onion Pine Nuts or Almond slices for garnish Heat large skillet or pan, add olive oil, saute asparagus 4 to 5 minutes. Cook till tender but still crunchy. Remove from pan set aside. Add to pan next 3 ingredients, simmer till jelly is melted (DO NOT BOIL). Return asparagus to pan, add green onion toss in glaze. Place on plate, garnish with Pine Nuts or Almond slices.   GRIS-GRIS BURGERS WITH VOODOO SAUCE 3 lbs. lean ground beef 1/2 cup New Orleans Jelly & Spice Gourmet Gris Gris Jalepeno Pepper Relish 1 large onion, sliced 1 bell pepper, sliced in rings 1 teaspoon salt (optional) Mix ground beef and relish together, add salt. Form into patties, place ring of onion and bell pepper on each patty. Press slightly into meat. Grill for approximately 5 to 7 minutes on each side.   VOODOO SAUCE 1 - 12 oz. jar New Orleans Jelly & Spice Gourmet Voodoo Jalepeno Pepper Jelly 1 cup BBQ sauce Heat jelly and BBQ sauce in heavy saucepan for about 5 minutes stirring constantly to avoid scorching. Glaze burgers with sauce several times while cooking. Place leftover sauce on the table for dip or extra sauce on burgers.   WHO DAT KABOBS   CHICKEN KABOBS WITH JAZZ GLAZE Boneless chicken cut into bite size pieces Yellow Squash or Zucchini thick chunks, Bell Pepper, Cherry tomatoes and Onion (use large chunky pieces of vegetables) 1 - 12 oz. jar New Orleans Jelly & Spice Gourmet Jazz Jelly   SHRIMP KABOBS WITH CRAWFISH GLAZE Large raw shrimp Water chestnuts, Snow Peas,Green Onion or Onion 1 – 12 oz. jar New Orleans Jelly & Spice Gourmet Faux Crawfish Jelly INSTRUCTIONS FOR ALL Alternate ingredients for all kabobs on wooden skewers. Cook in 350 degree oven or an open pit . Baste with melted jelly or your choice starting when kabobs are about 1/2 done. Turn frequently until done.   PORK TENDERLOIN ORLEANS WITH WHITE WINE DIJON SAUCE 1 - 1 to 1 1/41b Pork Tenderloin 1/4 cup white wine 1/8 cup olive oil 2 teaspoons Dijon mustard 1 teaspoon Rosemary 1/2 teaspoon garlic powder 2 tablespoons  New Orleans Jelly & Spice Gourmet Jazz Jelly Marinate pork tenderloin in first 6 ingredients for at least 1 hour. Remove tenderloin from marinade, place in roasting pan and bake uncovered at 325 degrees for 45 minutes. Microwave New Orleans Jelly & Spice Gourmet Jazz Jelly to a liquid, baste tenderloin with  jelly, bake additional 15 minutes. Total cook time should be 1 hour. Salt & pepper to taste.   WHITE WINE DIJON SAUCE 1 cup white wine 1 cup beef Boullion 2 tablespoons New Orleans Jelly & Spice Gourmet Jazz Jelly 1 teaspoon Dijon mustard 2 tablespoons butter   In sauce pan reduce wine and beef bouillon to 1/3 cup, add New Orleans Jelly & Spice Gourmet Jazz Jelly and Dijon mustard. Return to a boil and reduce back to 1/3 cup. Remove from heat whisk in butter. Sauce will thicken as it cools. Serve on and around medallions of pork.   BAYOU DEVILS ON HORSEBACK WITH JAZZ SAUCE 1 1/2 cups all purpose flour 1/2 cup yellow corn meal 1 1/2 teaspoons baking powder 2 eggs lightly beaten 1 1/4 cups beer 18 thin slices of bacon halved crosswise (amounts to 1 1/4 pounds) 1 qt. peanut oil 1 dozen fresh oysters 1 dozen chicken livers 1 dozen large scallops In a medium bowl, combine flour, corn meal and baking powder. Make a well in the center. Add eggs and beer and whisk until smooth. Cover the batter and refrigerate for at least 2 hours or overnight. In a large skillet, working in batches, cook the bacon over moderate heat, turning frequently, until the fat is rendered and the bacon just begins to brown but is still soft, about 4 minutes. Drain on paper towels and let cool. In a deep fryer, wok or large skillet, heat oil to 350 degrees over moderately high heat about 10 minutes. Meanwhile, wrap each oyster, scallop and liver in a piece of bacon and secure with a toothpick. Stir the batter, working with batches, dip the oysters in the batter and then drop into hot oil. Fry several at a time, turning until golden brown and crisp, about 4 minutes. Drain them on paper towels. Serve immediately with lemon wedges.   JAZZ SAUCE Warm a 12 oz. jar of New Orleans Jelly & Spice Gourmet Jazz Jelly stirring constantly on a stove or in the microwave until jelly slightly liquifies. Keep hot on warming tray to dip hot little devils in.   STORYVILLE SAUSAGE MEDLEY 1 lb. Italian sausage 12 oz. “Little Smokies” bite sized smoked sausage 12 oz. hot sausage links, sliced 1 - 8 oz. can pineapple tidbits 1 - 8 oz. jar barbeque sauce (choose your favorite brand) 1 - 12 oz. jar New Orleans Jelly & Spice Gourmet Jazz, Jezebel, or Voodoo Jelly Form Italian sausage into bite size balls and place in baking dish. Cook in pre-heated 350 degree oven for 25 minutes. Remove sausage from pan and set aside, drain excess grease. Add “Little Smokies” and hot sausage, bake for 10 minutes. Remove from oven, replace Italian sausage balls, heat barbeque sauce and cw cileam Yo’//i & pi’c çowmct 0Ydlli in a saucepan. Add pineapple tidbits to sauce. Pour over sausage. Place sausage medley in crockpot or chafing dish. Serve hot.   JEZEBEL CURRIED CHICKEN 1 cup New Orleans Jelly & Spice Gourmet Jezebel Jelly 1 cup dijon mustard 1/4 cup honey 1 tablespoon curry powder 1 tablespoon lemon juice 2 - 3 1/2 pound frying chickens quartered with skin removed 1/2 teaspoon salt Simmer first 5 ingredients in heavy saucepan on low heat for 5 minutes, stirring constantly. Cool - (glaze can be prepared up to three days in advance). Cover tightly and refrigerate. Bring glaze to room temperature before serving.Brush chicken pieces on all sides with half of the glaze. Let stand 1 hour at room temperature. Sprinkle with salt. Prepare a barbeque pit with medium heat. Place leg, thigh pieces on grill. Cover with grill lid or heavy aluminum foil. Cook seven minutes. Turn leg, thigh pieces and arrange on outer edge of grill. Place breast meat side down in center of grill. Cover and cook 7 minutes. Brush all chicken pieces with more glaze. Continue cooking until brown and cooked through turning pieces occasionally about 12-15 minutes. Arrange chicken on serving tray. Brush with remaining glaze.   CRESCENT CITY HOLIDAY HENS 2 fresh frozen cornish hens 2 tablespoons butter or margarine, melted 1/4 cup whole cranberry sauce 1 teaspoon minced dried onions 1 teaspoon cornstarch diced pineapple 4 tablespoons New Orleans Jelly & Spice Gourmet Jezebel Jelly Thaw hens if frozen. Rinse hens and pat dry. Coat inside and outside of hens with melted butter or margarine; sprinkle with salt and pepper. Place hens breast side up on a rack in a shallow roasting pan. Insert meat thermometer. Cover loosely with foil. Roast in a 350 degree oven for 30 minutes. Uncover and roast about one more hour or until meat thermometer registers 185 degrees.   CRESCENT CITY SAUCE  in a 1 qt. saucepan, combine cranberry sauce, Jezebel Jelly; lemon juice, minced onion and cornstarch. Cook and stir until thickened and bubbly. Cook and stir in diced pineapple slices. Brush over hens several times during last 20 minutes of roasting.   PLANTATION PECAN SPICE CAKE   2 3/4 cups sifted all purpose flour 2 tablespoons baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground all spice 1 cup milk 2 teaspoons vanilla extract 1 cup (2 sticks) unsalted butter (room temperature) 1 3/4 cups sugar 1/4 cup firmly packed dark brown sugar 4 large egg yolks 1 3/4 cups grated carrots (about 2 large) 1 cup pecans (about 3 ounces), chopped 5 large egg whites pinch of salt 1 - 12 oz. jar New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping powdered sugar, ice cream optional   Position rack in center of oven and preheat to 350 degrees. Butter and flour 10-inch diameter tube or bundt pan. Mix first 9 ingredients in medium bowl. Mix milk and vanilla in another bowl. Using electric mixer, beat butter and 1 3/4 cups sugar in large bowl until light and fluffy. Add brown sugar and beat until smooth, about 2 minutes. Add yolks 1 at a time and beat after each addition. Stir in flour mixture alternately with milk mixture. Mix carrots and chopped pecans into batter. Using clean dry beater, beat egg whites and salt in large bowl until stiff, but not dry. Fold into batter in 2 additions. Pour batter into prepared pan. Tester inserted near center comes out clean, about 55 minutes. Turn out onto rack and cool completely. Spread jelly generously between layers. Dust cake with powdered sugar. Serve with ice cream and top with powdered sugar, if desired.   PRALINE SWEET POTATO PUDDING 2 medium sweet potatoes 4 tablespoons butter 3 tablespoons  New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping 2 tablespoons dark brown sugar 1/2 teaspoons cinnamon 1/2 cup chopped pecan pieces 1/2 cup miniature marshmallows (optional) Wrap potatoes in foil with 1 tablespoon of butter, bake 2 hours at 350 degrees. Peel potatoes; place in baking dish and mash. In a saucepan melt butter (2 tbsp) and add next 4 ingredients, simmer on low heat to a smooth liquid. Fold sauce into sweet potatoes. Top with marshmallows bake covered 30 minutes at 325 degrees, remove top bake uncovered additional 5 to 10 minutes or until brown.   PECAN PRALINE FOSTER 2 tablespoons butter 2 tablespoons dark brown sugar 4 tablespoons New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping 1/4 teaspoon cinnamon 1/2 cup chopped pecan pieces In a saucepan melt butter, add remaining ingredients, and simmer on low heat to a smooth liquid consistency. Serve over ice cream.   RIVERBOAT GAMBLERS PATTY SHELLS SWEET VERSION 18 miniature patty shells 2-8 oz. packages of cream cheese, softened 1/2 cup powdered confectioner’s sugar 1/4 cup finely chopped pecans or walnuts 1/4 cup finely chopped mixed dried fruit 1/4 cup whipping cream 2 teaspoons of light rum (optional) 1 - 12 oz. jar of New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping In a large bowl, mix softened cream cheese and powdered sugar. Gradually blend in whipping cream until mixture is thick but smooth. Add nuts and dried fruit. Mix well. Rum may be added at this time. Mixture should be stiff but smooth. Spoon into patty shells or use a pastry bag and pipe cream cheese mixture into shells. Make a “well” in cream cheese and spoon in jelly.   RIVERBOAT GAMBLERS PATTY SHELLS SPICY VERSION 18 miniature patty shells 2 - 8 oz. packages of cream cheese 1/4 cup sour cream 1/2 cup New Orleans Jelly & Spice Gourmet Gris Gris Jalepeno Pepper Relish In a bowl, blend cream cheese, sour cream and Gris Gris Relish. Spoon into patty shells. Garnish with sliced jalapenos, pimento or shrimp tails.   FRENCH QUARTER TARTS 2 - 8 oz. packages cream cheese, softened 1 cup sugar 2 eggs 1 teaspoon vanilla extract 12 vanilla wafers 1 - 12 oz. jar  New Orleans Jelly & Spice Gourmet Pecan Praline Jelly and Dessert Topping Beat cream cheese at medium speed with an electric mixer until light and fluffy. Gradually add sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place a vanilla wafer in each paper-lined cup of a muffin pan. Spoon cream cheese mixture over wafers, filling cups full. Bake at 350 degrees for 20 minutes. Leave in muffin pan, and chill overnight. To serve, top with a small amount of Pecan Praline Jelly. *Substitute vanilla wafer and muffin cup with Keebler mini graham cracker pie crust.   ADDITIONAL SERVING SUGGESTIONS GRIS GRIS On: pizza hotdogs cold cuts sandwiches In: tuna salad chicken salad vegetables stews beans soups gumbo   PEPPER JELLIES   Microwave to make dipping sauces for: fried shrimp sausage egg rolls chicken fingers any of your favorite appetizers or fried foods Microwave to make glaze sauce for: chicken sausage  pork chops shrimp pork roast  ham  corned beef