I love the slogan, not your grannies jelly -“Our grannie didn’t make jelly with her beer (she drank it), but we do.”
My third year of buying this jelly at CLF and I came out on top with 12 jars of almost all of their product line. My last year fav was Balsamic Vidalia, a couple of tablespoons with olive oil and squirt of lemon and S&P makes a killer salad dressing you might find at some finer dining joints.
One Screw Loose is more than the jelly I grew up on with my PB&J — this jelly has some wow factors for sure. Check out these recommended pairings listed on their site or contact Kathy herself. Skip the peanuts; One Screw Loose is more than your grannies jelly.
I will commence to find proper edible goodness from each jar and blog the recipes. I’ve got 12 jars folks, and I’m not afraid to use them. Okay, the Brew-ha Habanero made with hoppy IPA beer and habaneros might be tricky, but I’m down for a challenge.
For now, I’m cracking open this one, call me crazy and perhaps I, too, have a screw loose– but you will thank me for sharing this jelly.
Go forth and get your jelly folks — it’s imperative to a happy belly.
raspberry merlot cracked pepper wings with fried sage chips
Yield 8 servings
- 2 pounds thawed chicken drumettes
- 4 tablespoons cornstarch
- 14-ounce jar One Screw Loose Raspberry Merlot with Cracked Pepper Jelly (or raspberry jelly)
- 1/2 cup honey
- 1/4 cup balsamic vinegar
- 1/4 cup water
- 2 teaspoons fresh cracked pepper
- 2 tablespoons butter (add after boiling)
Prepare kitchen counter with a layer of tin foil to place chicken drumettes out to air dry for 45 minutes. Prepare a dish with cornstarch to dredge chicken pieces. A process to crispy chicken is to dry it out. See my handy little clip on fan? I take my dry time serious folks. Paper towel dry chicken drumettes. Dredge to coat lightly with the cornstarch and place on tin foil. Let chicken sit for 45 minutes.
While chicken is resting, make your sauce.
In a small saucepan combine, jelly, balsamic vinegar, honey, water, and cracked pepper over med. low heat. Bring mixture to a boil stirring often. Continue stirring and let boil for five minutes. Reduce heat and continue stirring till mixture reduces down and slightly syrupy. Total cook time about 15 minutes. Take the pan off the heat and add 2 tablespoons butter. Stir till incorporated. This sauce will thicken a lot once it has cooled.
Preheat oven to 450 degrees F. Place a greased rack onto a 9x13 pan. Space chicken drumettes evenly onto greased rack and bake for 20 minutes. Flip chicken over and continue cooking another 20 minutes until golden.
Remove chicken and baste some sauce and return to oven for six minutes. When done, dip each drumette into the sauce to coat. The pièce de résistance when plated and served with fried sage chips.
Fried Sage Chips:
These herby chips taste a lot like grilled asparagus. They are best when freshly fried. So, to time the chicken right I would recommend plating chicken then frying sage. Only takes three seconds!
Bunch of fresh sage leaves
3 tablespoons olive oil
Heat a small fry pan to med-high heat. Add oil to the pan. Once hot place sage leaves in the pan and lets fry for three seconds front and back. Drain on paper towels and sprinkle immediately with sea salt.