Mango Curry Chicken
6 tablespoons unsalted butter
2 tablespoons curry powder
¼ cup dry white wine
6 boneless chicken thighs
1 cup Diane’s Sweet Heat mango habanero jam
Shredded coconut
Chives

Melt butter in saucepan. Add curry and wine and stir until blended. Marinade chicken several hours with 4 oz jam, curry, butter and wine. Bake chicken in marinade for 30 minutes in 350° oven. Add remaining jam and bake 30 additional minutes. Remove chicken from baking pan. Pour sauces in small pot and reduce until thickened. Serve over rice. Sprinkle chives and coconut on top.

Aunt Sue’s Sweet Heat Salmon
2 pounds fresh salmon
1/3 cup rice vinegar
1/3 cup soy sauce
3 green onions
sliced 1tablespoon fresh ginger grated
2 teaspoon toasted sesame oil
3 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ cup fresh cilantro, diced
¼ cup sliced green onions
2/3 cup Diane’s Sweet Heat habanero jam (any flavor)

Rinse salmon and pat dry. Cook Diane’s Sweet Heat over low heat in saucepan. Remove from heat and stir in the next 7 ingredients. Place salmon in shallow dish and pour mixture over fish. Cover and refrigerate 1-2 hours, turning fish occasionally. Remove fish from marinade. Reserve marinade. Place salmon on greased heavy duty foil and cover. Grill for 15-18 minutes at medium heat until salmon flakes when tested with a fork. Bring reserved marinade to a boil, then reduce heat and simmer uncovered for 10 to 15 minutes or until reduced to 1/2 cup. Drizzle over cooked salmon, sprinkle with cilantro, peppers, and onions. Serves 8.

The Best Grilled Cheese Sandwich Ever
2 slices bread
2 ounces sliced cheddar cheese
1 tablespoons Diane’s Sweet Heat Peach habanero jam
1 tablespoon salted butter
1/8 cup arugula Preheat a large skillet or sandwich press on medium-high heat.

Spread a thin layer of jam on one side of bread. Top with a double layer of cheese slices and second piece of bread. Butter the outside of both slices of bread. Toast sandwiches in skillet until bread is golden brown and cheese is melted, about 3-4 minutes per side. Remove from pan. Carefully peel apart bread and place arugula inside and replace top slice of bread. Cut in half and serve immediately.

Cranbanero Turkey Wraps
¼ cup Diane’s Sweet Heat Cranbanero jam
¼ cup dijon or Larrupin’s mustard
Tortilla wraps
Thinly sliced turkey Cheese slices
Green leaf lettuce leaves
¼ cup chopped walnuts or pecans, toasted
2 tablespoons sliced green onions

Combine jam and mustard and spread evenly on wraps. Layer each wrap with turkey, lettuce, cheese, nuts, and onion. Roll up tightly and cut in half diagonally.

Annie’s Pork Medallions
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon smoked paprika
¼ teaspoon dried rubbed sage
1/8 teaspoon black pepper
1 pound pork tenderloin (fat trimmed, and cut crosswise into 8 – 1” slices)
Cooking spray
1/3 cup Diane’s Sweet Heat habanero jam
3 tablespoon cider vinegar
2 tablespoon fresh chives

Combine the first five ingredients. Pound pork until each slice is ½” thick. Rub pork with spice mixture. Heat nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork and cook for 3 minutes on each side. Remove from pan and keep warm. Add jam to pan and cook for 30 seconds, scraping pan to loosen brown bits. Remove from heat stir in vinegar. Serve sauce with pork and sprinkle with chives.

Max’s Pork Tenderloin
1 cup port wine
1/3 cup dried cherries
1 teaspoon Dijon mustard
4 tablespoons Diane’s Sweet Heat Raspberry habanero jam
1 pork tenderloin cut crosswise into ½” slices (approx 16)
Salt and pepper
Olive oil

In a saucepan combine the first 4 ingredients, bring to a boil and reduce to a simmer until reduced by half and heat through. Slice the tenderloins into ½” slices, salt and pepper both sides and Sauté in olive oil. Pour wine sauce over the pork.

Barb’s Pizza
Pizza crust
¼ cup Diane’s Sweet Heat Peach habanero jam
¼ cup peach jam
1 ½ cups mozzarella cheese, grated
1 round small brie or camembert or other semi soft cheese
1 small shallot, finely diced
fresh spinach, torn in small pieces

I make my pizza crust in the Cuisinart. Spread some Zimmerman's jam on the crust and then add enough Diane’s Sweet Heat Peach habanero jam to taste. Sprinkle mozzarella cheese on top of jams. Add minced shallot and torn spinach. Top with small 'splotches' of brie. Bake at 425 degrees for 10 minutes or until done. This depends on the depth and size to your crust.

Spicy Shrimp
1 pound raw shrimp, peeled & deveined
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, crushed
Crushed red pepper
¼ cup dry white wine or vermouth
4 tablespoons Diane’s Sweet Heat Mango habanero jam
2 tablespoons whole grain mustard
2 tablespoons dijon or Larrupin’s mustard

Sauté shrimp in olive oil until pink but not cooked entirely. Remove from skillet. Melt butter in pan with garlic and red pepper. Add wine and scrape up browned pieces from skillet. Add jam and mustard. Whisk together and cook 2-3 minutes. Return shrimp to skillet and finish cooking. Serve over rice.