Tag Archives: wicked sweet

Beans in a Blanket

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  • 8 slices of bacon or prosciutto
  • 12 oz of fresh (blanched) or frozen whole green beans
  • 4 tablespoons of apricot preserves or Sarabella’s Wicked Sweet Chutney

Preheat oven to 350 degrees. Clean fresh green beans and blanch for 5 minutes. Drain and place green beans in a bowl of ice water to stop the cooking process and keep the bright green color. Toss green beans with preserves or chutney. Gather a small medium size bundle and wrap with bacon or prosciutto. Arrange bundles in single layer in casserole dish and bake 15-20 minutes.

(An alternative recipe can be found in Southern Sideboards – Tangy Green Beans)

This recipe was written by Marlana Walters. Proprietor – The Everyday Gourmet.

Published in The Northside Sun Magazine. pg 56 of the February 2011 Issue.

Venison Tenderloin (or Grilled Duck / Fried Wild Turkey) Dinner

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  • 1 Venison tenderloin
  • 1/2 jar “Sarabella’s Wicked Sweet Chutney”

Marinate tenderloin for several hours…the way you like to do.  Grill or bake at 325 degrees for about 25-30 minutes.  Slice and serve with “Wicked Sweet” on the side.  Buttered new potatoes and grilled asparagus makes for a tremendous, easy meal!

Bacon-Wrapped Shrimp OR Scallops Appetizer

Posted on by SaraBella
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(Use a little of BOTH Chutneys for this.)

  • 12 shelled shrimp and/or scallops
  • Bacon
  • Toothpicks
  • “Sarabella’s Wicked Sweet Chutney” and “Sarabella’s Sassy Raspberry Chutney”

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!

Elegant Lamb Dinner

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  • 1 Rack of Lamb / Lamb Chops (marinated the way you like it)
  • 1/3-1/2 jar “Sarabella’s Wicked Sweet Chutney”

Grill or roast lamb to your specifications.  Slice lamb, and serve “Wicked Sweet” on the side.  I like to serve this with fingerling potatoes roasted with Rosemary and olive oil, and fresh asparagus.   DAHLIN, IT’S YUMMY!

Wonderful Pork Tenderloin Dinner

Posted on by SaraBella
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  • 1 pork tenderloin (I like to get the pre-marinated ones if pressed for time)
  • 1/3 jar “Sarabella’s Wicked Sweet Chutney”

Bake or grill tenderloin on 325 degrees for about 35-40 minutes.  Slice and place 3-4 slices of tenderloin on plate.  Serve with “Wicked Sweet” on the side.  I like to serve this with wild rice and squash casserole.
FABULOUS!

Tailgating Ham Biscuits

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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)

Delicious Wild Duck with Rice Pilaf

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  • 6 Wild ducks
  • 3 stalks celery, chopped
  • 1 large onion, chopped
  • 4 T. butter or olive oil
  • 2 cans Cream of Mushroom soup
  • 2 cans Cream of Chicken soup
  • 1 C. chicken broth
  • 1 soup can Burgundy Wine
  • 1/2 C. “Sarabella’s Wicked Sweet Chutney”

Salt ducks inside and out. Saute’ onion and celery in butter or oil until tender. Place ducks in roaster, breast side down. Combine celery, onion, mushroom soup, chicken soup, chicken broth, wine, and “Sarabella’s Chutney”. Pour over ducks. Cover, and cook for 2 hours at 300 degrees.
Turn ducks over, baste well, and cook 15 more minutes. Remove top, and broil for 10 minutes, if “crispiness” is desired. Serve with Rice Pilaf. Also, delicious with Southern grits. Serves 6.

Devine Dove Appetizers

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  • 20 Dove breasts
  • Bacon strips
  • Goat cheese
  • 1/2 C. “Sarabella’s Wicked Sweet Chutney”
  • Plain toothpicks

Cut a small slit in each dove breast. Stuff goat cheese in breasts. Wrap
breasts in bacon, and secure with toothpicks. Grill or broil until bacon
begins to crisp, and juices run clear. Place “Sarabella’s Chutney” in
serving bowl to dip dove breasts with toothpicks. Serves 10.