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Hor’dourve: Cream Cheese Spread
Ingredients
1/4 Cup any flavor Jelly, Jam, or Preserve
1 - 8 oz. Package Cream Cheese
Combine jelly, jam, or preserve and Cream Cheese. Blend until smooth. Add more jelly if you want more flavor or a creamier mixture. Refrigerate to allow flavors to blend. Serve on Crackers, Pretzel’s, Bagels or English Muffins.
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Cabernet Laced Pound Cake
Ingredients
12-ounce pound cake
½ cup whipped cream cheese (approximately)
5 oz. Cabernet Wine Jelly
Powdered sugar
- Cut pound cake, horizontally, into three equal sections. Place the bottom layer of the pound cake on a serving plate.
- Combine and mix the jelly and cream cheese. Spread ½ of the cheese/jelly mixture on bottom layer of pound cake. Place center layer of pound cake back into place and repeat first step. Place top back on cake.
- Heat 2-3 Tbls of Cabernet Sauvignon jelly in microwave oven for 20- 30 seconds. Drizzle hot jelly over the top of reassembled cake.
- Dust top of cake and platter with powdered sugar.
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Chardonnay and Rosemary Glazed Chicken
Ingredients
6 Chicken Thighs
1 Onion
1 Bell Pepper
2 Tbls. Chardonnay Jelly
Fresh Rosemary (to taste)
Olive Oil
Salt and pepper to taste
- Remove the skins from the Chicken thighs, season and set aside.
- Add olive oil to cover bottom of skillet. While olive oil is heating, cut onion and pepper into slices and add to skillet.
- When the onions and peppers have started to wilt, remove from skillet and set aside.
- Place Chicken thighs into skillet and fry until cooked, remove chicken from pan.
- Add Chardonnay Jelly to skillet and deglaze. When the jelly has come to a boil, add fresh rosemary to the mixture.
- Replace chicken into skillet, making sure to cover chicken with jelly mixture.
- When chicken has reheated, add onions and peppers.
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