Recipes - Hors D’oeuvres
Water Chestnuts, Bacon and Hot Pepper Jelly
These are tremendous, even at room temperature!
- 18 oz. Can water chestnuts
- ½ lb. Bacon (strips cut in half)
- One 4 oz. jar Dotterer’s Hot Pepper Jelly
Wrap bacon around water chestnuts (cut chestnuts in half if too big.) Secure with a toothpick. Bake at 400 degree oven for 15 minutes or until crisp. Arrange on a plate and serve dipped in hot pepper jelly.
Baked Brie with Dotterer’s Hot Pepper Jelly
These hors d’oeuvres are very rich; Great for brunch!
- Phyllo miniature cups (Athens, or make your own.)
- 1 lb. Of brie (cut into 1/2 inch cubes)
- One 4 oz. Dotterer’s Hot Pepper Jelly
Place a cube of brie gently into the phyllo cups. Add ¼ teaspoon hot pepper jelly into each cup. Bake at 350 degrees for 15 minutes.
Old Fashioned Deviled Eggs
- 1 dozen eggs (hard boiled)
- ½ cup mayonnaise
- 2 tablespoons Dotterer’s mustard
- 1 bunch of scallions
- ½ teaspoon Seasoned Salt
Slice eggs in half and place yolks in food processor. Coarsely chop scallions and place in processor. Pulse several times until desired consistency. Remove and add mayonnaise and mustard, salt and pepper. Replace filling into eggs and farnish with olives, anchovies, caviar, capers or paprika.
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Smoked Turkey Salad or Ham Salad
Use as tea sandwiches or canapes.
- 1 lb. Smoked turkey (sliced 1/4” thick)
- 1 bunch scallions (coarsely chopped)
- ¾ cup mayonnaise
- 3 tablespoons of Dotterer’s Mustard
- ½ teaspoon seasoned salt
- Dotterer’s Hot Pepper Jelly
Remove rind from smoked turkey and slice in strips. Put turkey and scallions in food processor and pulse several times until chopped fine. Remove from food processor and add the mayonnaise, mustard and salt. Put a dollop of hot pepper jelly on top.
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Spring Rolls with Dotterer’s Mustard
These are delicious!
Buy or make spring rolls. After frying cut into quarters. (This takes a sharp butcher knife and slice down hard and quick.) Put them on their ends and spoon a 1/8 teaspoon of Dotterer’s Mustard in each. Serve.
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Buy or make spring rolls. After frying cut into quarters. (This takes a sharp butcher knife and slice down hard and quick.) Put them on their ends and spoon a 1/8 teaspoon of Dotterer’s Mustard in each. Serve.
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Country Paté with Hot Pepper Jelly
A great combination of sweet, sour and robust paate. A great hors d’oeuvre or first course.
- 1 loaf French bread
- Butter
- Homemade or bought country paté
- Dotterer’s Hot Pepper Jelly
- French cornichons (thinly sliced)
Slice French bread in ¼” slices. Spread with butter and slice pate to fit the bread (1/8” thick). Arrange paté on buttered bread with a slice of cornichon and 1/8 teaspoon of hot pepper jelly on top.
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© 2006 Dotterer's Gourmet Condiments
Newport, Rhode Island | (401) 848-0087 or (401) 842-7671
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