Recipes: Using preserves

- Posted on May 08, 2019 - 12:49 PM


1 lb. fresh or frozen peeled and deveined shrimp (large or medium)

1 c. flaked coconut, toasted and chopped

½ c. seasoned dry bread crumbs

¾ tsp. curry powder

2 egg whites, lightly beaten

Nonstick cooking spray

Rhubarb or plum chutney or spicy peach preserves

Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels. Preheat oven to 400°F. Generously grease a 15x10x1-inch baking pan (I just use a cookie sheet); set aside. In a small bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in a small shallow bowl. Dip shrimp into the egg whites and then into the coconut mixture, pressing the coconut mixture firmly onto the shrimp. Place on prepared baking pan. Coat shrimp with cooking spray. Bake about 10 minutes or until shrimp are opaque. Serve with chutney or preserves on the side.

Tip: To toast coconut, nuts, or seeds, preheat oven to 350°F. Spread coconut, nuts, or seeds in a single layer in a shallow baking pan. Bake from 5 to 10 minutes or until golden, stirring once or twice.  Cool on wire rack.




2 lb. carrots, peeled and trimmed

3 Tbs. unsalted butter

3 cloves garlic, minced

3 Tbs. jelly (I like to use Cara Cara orange cardamom)

1 tsp. salt

¼ tsp. ground black pepper

Place rack in middle of oven. Heat oven to 425°F. If carrots are greater than 1-inch thick, cut them in half lengthwise. Cut the carrots diagonally into 2-inch-long pieces. Place on a baking sheet; set aside. Melt the butter in a small saucepan over medium heat. Continue cooking the butter for approximately three minutes until the butter is golden-tan color. Swirl the pan occasionally while cooking the butter. Add the garlic and cook about 30 seconds more, until the butter is brown. Swirl the pan occasionally while cooking. Remove from heat and whisk in the jelly. Drizzle half of the brown butter sauce over the carrots; toss to coat. Season with salt and pepper. Spread the carrots in an even layer on the baking sheet. Roast the carrots for 15 minutes at 425°F. Flip the carrots and roast another 15 to 20 minutes until the edges are charred and crispy. Transfer to a bowl. Drizzle the remaining brown butter sauce over the carrots and toss to coat.