Top these wonderful cheeses with “Sarabella’s Sassy Raspberry” and serve with your favorite cracker. GRACIOUS, it’s good!!
(extra treat = top the Brie with a touch of brown sugar and pecans; warm in your microwave, and drizzle “Sassy Raspberry!)
Melt butter in skillet. Add salt. Saute’ quail in butter and salt until golden brown. (You can also just as easily grill the quail.) Brush some Chutney on the quail during the last 2 minutes of cooking, and then serve with “Sassy Raspberry” on the side. I like to serve these with creamy, cheese grits. MAHVELOUS!
Taste-testing with Venison Sausage Balls at Parlor Market in Jackson, MS
Mix ground meat together in large bowl = (I use a potato smasher). Form into 1″ balls. Cook in skillet over medium heat until done, about 10-15 minutes. Place small bowl in center of platter. Arrange cooked sausage balls around bowl filled with “Sassy Raspberry”. Serve with toothpicks to dip. OUTSTANDING!!
(Use a little of BOTH Chutneys for this.)
Cut each bacon strip into thirds. Wrap the shrimp and scallops with one piece of bacon, and secure with a toothpick. Grill or bake until bacon is crisp. Use “Wicked Sweet” and “Sassy Raspberry” as a dipping sauce.
SINFULLY DELICIOUS!
Bake your favorite biscuits, depending on the number of people.
Slice 2-3 small pieces of ham for each biscuit.
Spread either “Sarabella’s Wicked Sweet Chutney” OR “Sarabella’s Sassy Raspberry Chutney” on each biscuit, and add ham. DELISH! (add some swiss cheese for an extra flavor)
Mix all ingredients together EXCEPT Chutney, and press into an oiled mold. Cover and refrigerate overnight. Loosen edge of mold with knife. Unmold on serving dish, and drizzle “Sassy Raspberry” over top and sides. Serve with your favorite crackers. DEVINE!