You Have Half a Jar of Raspberry Jam Left

Last week you tried my pork chops with raspberry balsamic reduction.

You loved it (of course!) but now you have over half a jar of raspberry jam taking up room in your fridge.

You'd like a few more recipes to use up the rest.

And you're thinking a little something more than just using it on toast.

Perhaps an appetizer?  Maybe a salad?

Well lo and behold ... I've got you covered. 🙂

If you like brie, you'll love this baked version. Whether you choose to bake it alone, or enclose it in a puffed pastry, it's sure to be a hit.

And this fresh spinach salad with a raspberry vinaigrette, will take care of the remaining raspberry preserves, and put it to flavorful good use.

So the next time you find yourself stuck with half a jar of raspberry preserves, don't even think about throwing it away!  You've got the perfect recipes to quickly use it up!

Until our next meal,

Rebecca

Spinach Salad with Raspberry Vinaigrette

Ingredients:

Spinach Salad with Raspberry Vinaigrette

• 3 Tbs Raspberry Preserves
• 2 Tbs Olive Oil
• 2 Tbs Raspberry  or Red Wine Vinegar
• 1/2 Tsp Dijon Mustard
• Fresh Pepper

Directions:

1. Combine all ingredients in a container with a tight fitting lid.
2. Pour over a spinach salad topped with your favorite ingredients.

Looking for new ingredients? This time I chose spinach, tomatoes, mushrooms, strawberries, almonds, and a chopped hard boiled egg. Delicious!

Baked Brie with Raspberries and Almonds

Ingredients:

1. 1 8 Oz Wheel Brie Cheese
2. 1/2 Cup Raspberry Preserves
3. 1 Tbs Balsamic Vinegar
4. 1/4 Cup Sliced Toasted Almonds

Directions:

1. Preheat oven to 375 degrees F.
2. Place brie wheel in a foil lined baking pan.
3. Bake for 10-15 minutes or until brie is soft in the center.
4. Stir the raspberry preserves and the balsamic vinegar together.
5. Place brie in serving dish, cover with the sauce, and then sprinkle with almonds.
6. Serve with sliced fruit and a sliced baguette.

Raspberry Brie En Croute

Ingredients:

1. 1 8 Oz Wheel Brie Cheese
2. 1/2 Cup Raspberry Preserves
3. 1 Tbs Balsamic Vinegar
4. 1/4 Cup Sliced Toasted Almonds
5. 1 Sheet Frozen Puff Pastry
6. 1 Egg, Beaten

Directions:

1. Defrost pastry sheet for 15 minutes.
2. Preheat oven to 375 degrees F.
3. Slice the brie wheel in half longwise, so you end up with two circles.
4. Layout pastry sheet on an ungreased baking sheet, and place half of the brie wheel in the center, rind side down.
5. Stir the raspberry preserves and the balsamic vinegar together.
6. Pour over the brie half, sprinkle with almonds, and then place other brie half on top, rind side up.
7. Bring all four corners of the pastry sheet together above the brie, and twist slightly to enclose the brie.
8. Seal the seams by pinching together.
9. Brush the entire outside with the beaten egg.
10. Bake for 20 - 25 minutes, or until pastry is golden brown.
11. Serve with sliced fruit and good crackers.

Tip: If you can't find toasted almond, just by regular sliced almonds and bake in the oven for 5 minutes at 350 degrees F, shaking the pan once or twice to stop from burning.