Mix together goat cheese, jam, shallots, garlic and walnuts, Use one teaspoon of filling per wrap. Follow folding directions, alternate shapes for an attractive display. Heat peanut oil in skillet to 350 degrees or until oil spatters. Fry 4 to 6 won tons at a time, turning once until won tons are golden (about 2 minutes). Drain on paper towels. Serve with Earth & Vine Provisions Jam on the side. Yields approximately 35


Caribbean Chicken and Beef Skewers

(originally appeared in Ladies' Home Journal, July 2001)

We threaded the meat onto edible sugarcane sticks (you can find them in the produce section of the supermarket). If you choose to cook up both the chicken and beef, double the rub ingredients and skewers.

2 packages (4 oz. each) sugar cane sticks or 20 (6 inch) wooden or metal skewers
1 1/2 pounds boneless chicken breasts or 2 pounds boneless beef sirloin
1 tablespoon safflower or vegetable oil
1 teaspoon minced garlic
3/4 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 jar Earth & Vine Provisions Red Bell Pepper & Ancho Chili Jam

1. Cut each sugarcane stick in half crosswise with sharp, heavy duty scissors or knife. Then cut one end of each to form a point (or soak wooden skewers in shallow pan in enough water to cover, 30 minutes).
2. Cut chicken into 1 1/4-inch chunks (about 40 pieces), or slice beef into 1/4-inch-thick slices (about 40).
3. Toss chicken (or beef) with oil, pepper sauce, garlic, thyme, salt, and cinnamon. (Can be made ahead. Cover and refrigerate overnight.)
4. Heat grill or grill pan.
5. Thread one piece chicken or beef on sugar cane or 2 pieces onto each skewer. Grill Chicken 8 to 10 minutes, turning as pieces brown, until cooked through (for beef, cook 3 minutes per side). Serve with Earth & Vine Provisions Red Bell Pepper & Ancho Chili Jam.

Makes 20 skewers


Spicy Shrimp Fritters

(originally appeared in Ladies' Home Journal)

Cooking the shrimp with garlic and jalapeno first gives this recipe its authentic Caribbean flavor.

5 teaspoons olive oil, divided
1 pound shelled and deveined shrimp
2 teaspoons minced garlic
1/2 of a jalapeno chili minced with seeds
3/4 teaspoon salt, divided
2 large eggs, lightly beaten with 2 tablespoons water
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon teaspoon freshly ground pepper
1 jar Earth & Vine Provisions Red Bell Pepper & Ancho Chili Jam

1. Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat 2 minutes. Toss shrimp with garlic, jalapeno, and 1/2 teaspoon salt in bowl to coat. Add shrimp to skillet and cook, stirring, until partially cooked 1 to 2 minutes. Cool and chop.
2. Meanwhile, whisk eggs with water in a bowl; stir in shrimp and any juices from the skillet.
3. Combine flour, baking powder, remaining 1/4 teaspoon salt and pepper in a small bowl. Fold in half the flour mixture into shrimp. Repeat with remaining flour.
4. Wipe skillet with paper towel. Add 1 teaspoon oil and heat over medium-high heat. Drop 12 level tablespoonfuls shrimp mixture into skillet, spacing evenly. Cook 1 to 1 1/2 minutes, until golden; turn fritters. Drizzle another 1 teaspoon oil into skillet, and cook 1 to 1 1/2 minutes more, until golden. Transfer to a serving platter. Repeat with remaining batter and oil. (Can be made ahead . Cool . Cover and refrigerate overnight. To reheat, bake 10 minutes at 375 degrees.)
5. Heat Earth & Vine Provisions Red Bell Pepper & Ancho Chili Jam in microwaveproof bowl 30 to 60 seconds to loosen. Serve immediately with fritters.

Makes about 24 fritters

Red Bell Pepper Jam Cheese Torte Appetizer

Red Bell Pepper & Cheese Torte Appetizer

With Red Bell Pepper & Ancho Chili Jam

6 inch spring form pan

4 cups white cheddar cheese, grated

½ large red onion, finely chopped by hand

¼ cup mayonnaise

7 oz Red Bell Pepper & Ancho Chili Jam

Mix together cheese, onion and mayonnaise.  Spay spring form pan with a non-stick spray, spread mixture in pan and pour jam over mixture.

Refrigerate over night.

Remove spring form edge before serving.

Serve with sliced baguette or crackers


Shrimp & Rice in Pineapple Bowl

Shrimp & Rice in Pineapple Bowl

With Red Bell Pepper & Ancho Chili Jam

2 tablespoons peanut oil

3 tablespoons Tamari

3 tablespoons oyster sauce

1 teaspoon sesame oil

6 cups cooked, long grain white rice

1 garlic clove, peeled and minced

1 orange or yellow bell pepper chopped

4 scallions (green onions), thinly sliced

1 tablespoon cilantro, chopped

1/3 cup celery, finely chopped

1 teaspoon fresh grated ginger with juice

2 fresh pineapples, halved length wise, hallowed and cored.

Chop pineapple and reserve any juice together in a bowl.

1 tablespoon butter

½ 9oz jar Red Bell Pepper & Ancho Chili Jam

20 shrimp (16-20 per lb.) shelled and de-veined

Add peanut oil to a large pre-heated skillet over medium to medium/high heat.  Add tamari, oyster sauce, sesame oil and rice.  Stir well, until sauces coat the rice, add chopped vegetables and herbs until well mixed.  Toss in ¾ cup pineapple and 2 tablespoons pineapple juice.  Adjust temperature to low to maintain heat.

In a large pre-heated skillet add Red Bell Pepper & Ancho Chili Jam and butter, when mixture is well heated add shrimp and sauté until both sides are well coated and pink.

Fill pineapple halves with rice and top with shrimp, drizzle jam mixture evenly over 4 rice bowls.

Note: For an additional ingredient, sauté plantain slices in butter and add to finished rice & shrimp dish.

Serves: 4