My Recipe Box

Pomegranate Jalapeno Jelly

By Denise Jones, member

November 23rd, 2010

It's Pomegranate Season.  If you like making your own jams and jellies, try this Nut Crusted Fried Brie and Pomegranate Jalapeno Jelly.  The Nut Crusted Fried Brie with Pepper Jelly is a signature creation by Deborah Scott, Executive Chef and Partner of three fabulous San Diego Restaurants: Kemo Sabe, Indigo Grill, and Island Prime. This is a very simple appetizer to make, especially if you use store-bought pepper jelly, and it can be made in advance of your party. Just before you are ready to serve, you will need to fry the brie for a few minutes, drain and transfer it to your serving platter, and add your pepper jelly. Serve with cracker bread, crackers or toasted baguette slices. Trust me, it's a keeper!

Recipe Used: My own design - Pomegranate Jalapeno Jelly, with Nut Crusted Fried Brie

posted in: Gallery, jam, appetizer, Pomegranate, jelly, pepper, brie, pepper jelly, party, jalapeno
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