Wine, Cocktail, and Beer Jellies!

image3

Wine , Cocktail, and Beer Flavors

A unique non-alcoholic jelly for much more than just having on toast!

Signature Jellies

image4

Our SIGNATURE flavors!

 

Apricot Voignier
Apricot, Virginia's Voignier with a splash of Almond
Raspberry Rose
Fresh raspberries, soaked in refreshing Rose wine.


These flavors add an additional element to the cooking experience!   



"Herbert's Jellies"

10 Amazing Flavors

Apple Merlot

Black Cherry Cabernet Franc

Blackberry Cabernet Sauvignon

Mango Habenaro 

Mango Moscato

Pear Pinot Grigio

Orange Pineapple Chardonnay

Margarita

Strawberry Daiquiri

Lager

image5

Lunch and Dinner Suggested Uses

  • Add Apple Merlot to crock pot meatballs. 
  • Spread Cab Sav lightly over beef before braising. 
  • Spread Mango Moscato over fish before cooking. 
  • Spread Orange Pineapple Chardonnay on chicken or pork. 
  • Sauté cooked shrimp with Margarita.
  • Add 2T in cooking pot with shrimp or other shellfish.  
  • Glaze a ham with Pear Pinot Grigio. 
  • Grill vegetables with Blackberry Cabernet Sauvignon or Pear Pinot Grigio.

image6

Breakfast/Snacks/Desserts Ideas

  • Serve with bread or crackers with cheese, such as Brie. 
  • Make small jelly sandwiches with cheese or peanut butter. 
  • Fill pastry, small cakes or do-nut holes with your favorite flavors.
  • Fill the center of your Thumbprint cookies before baking. 
  • Serve over pound cake or ice cream.
  • CREATE YOUR OWN COMBINATIONS!

recipes

Fun & Delicious Recipes; more than jelly on toast!

 MAIN DISHES


Fancy Salmon Herbert’s Pear Pinot Grigio 

Ingredients:

• 6-5 oz. Salmon fillets 

• 1/3 cup Herbert’s Pear Pinot Grigio wine jelly

• 3 cloves garlic, minced

• 1 tbsp olive oil (or butter)

• 3 tbsp. balsamic vinegar

• 4 tsp. Dijon mustard

• 1 tbsp. chopped fresh oregano

• salt and pepper to taste

Directions:

1. Heat olive oil, stir in garlic and cook for about 2 to 3 minutes until soft, stirring frequently. 

2. Add wine jelly, balsamic vinegar, mustard, salt and pepper.

3. Simmer for about 3 minutes.

4. Line baking sheet with aluminum foil and arrange fish fillets.

5. Brush fillets with wine jelly mixture and sprinkle oregano over the fillets. Keep some mixture for after cooking.

6. Bake on middle rack in 400⁰F pre-heated oven for about 12 minutes until fish is flaky. Do not overcook.

7. Arrange fish on serving plate and brush with remaining wine jelly mixture.


Stuffed Mango Moscato Chicken Breast

Ingredients:

• 6 boneless pounded flat chicken breasts

• 1/3 cup of Herbert’s Mango Moscato wine jelly

• medium onion, chopped finely

• 1 package of 8 oz cream cheese

• Salt and pepper to taste

• Additional wine jelly for sauce, if desired.

Directions:

1. Preheat oven to 350⁰F.

2. Mix cream cheese and wine jelly until smooth mixture is obtained.

3. Place spoonful of mixture and spoonful of onion on each chicken breast.

4. Roll up each chicken breast and secure with tooth pick.

5. Line glass baking dish with aluminum foil and spray lightly with non-stick cooking spray.

6. Arrange stuffed chicken breasts in baking dish and bake for 30 minutes in center of oven.

7. If desired, gently warm up additional jelly to serve with the stuffed chicken breasts.


Apple Merlot Pork Tenderloin

Ingredients:

• 1- 1 1/2 lbs pork tenderloin, trimmed

• ½ cup Herbert’s Apple Merlot wine jelly 

• Salt and Pepper to taste

• 2 tbsp butter or olive oil

• 2 ½ tsp Dijon Mustard (Grey Poupon recommended)

Directions:
1. Preheat oven to 375⁰F.

2. Rub pork tenderloin with salt and pepper.

3. Mix wine jelly, butter (or olive oil) and mustard until smooth mixture is obtained.

4. Put tenderloin in glass baking dish lined with aluminum foil.

5. Baste tenderloin with wine jelly mixture.

6. Bake in center of oven for 15 minutes, turn the tenderloin and baste with wine jelly mixture.

7. Bake for another 15 minutes. Baste again, cover with aluminum foil and bake for another 15 minutes.

8. Slice meat after letting it rest for about 5 – 8 minutes.


Fancy Wine Jelly Turkey Breast 

Ingredients:

• 1 to 1 ½ pounds of turkey breast (or chicken breast)

• 2 tbsp of melted butter or olive oil

• Salt and pepper to taste

• ¼ tsp of cayenne pepper (optional)

• 1 jar of Herbert’s wine jelly 

Directions:

1. Preheat oven to 350⁰F.  

2. Rub salt and pepper over turkey breast.

3. Place turkey breast in aluminum-lined baking pan.

4. Drizzle melted butter or olive oil over turkey breast.

5. Gently sprinkle the optional cayenne pepper over the turkey breast.

6. Bake for about 25 minutes per pound of turkey breast.

7. Serve the turkey breast with the wine jelly on the side.


Mango Moscato Holiday Ham

Ingredients:

• 1 cooked, spiral-cut smoked Ham (10-12 lbs)

• 6 cloves garlic, roughly chopped

• 1 cup Herbert’s Mango Moscato wine Jelly

• 1/3 cup Dijon mustard

• 1/3 cup brown sugar

• 1/4 cup mango or pineapple juice

Directions:
1. Preheat oven to 350°.  

2. Combine garlic, wine jelly, Dijon mustard, brown sugar and juice in food processor, and blend until a smooth mixture is formed.  

3. Put ham in aluminum foil-lined baking pan and pour the mixture over the ham.

4. Put ham in middle of oven and bake for one hour or until ham is heated through and the glaze is browned.


Herbert’s Crowd–Pleasing Kielbasa

Ingredients:

• 3 lb pack Kielbasa

• One 6 oz Jar of Herbert’s Orange Pineapple Chardonnay wine jelly

• ¼ cup of Ketchup

• ¼ cup of chicken broth

• One 12 oz package of frozen 3 Pepper and Onions

• Hard rolls

Directions:

1. Slice Kielbasa according to length of rolls you will use.

2. In a large skillet or pot, brown Kielbasa on all sides.

3. Mix Herbert’s wine jelly with ¼ cup of ketchup and chicken broth; pour over Kielbasa.

4. Add frozen peppers and onions.

5. Cover and simmer until kielbasa splits open. 

6. Occasionally check to make sure there is enough liquid so Kielbasa doesn’t burn; add more broth if necessary. (Flavor intensifies with cook time and can be made ahead; it also stores well.)

7. Place Kielbasa on rolls; spoon a little of Herbert’s sauce with the peppers and onions and serve with a side of potato salad and baked beans. This is a genuine crowd–pleaser!

* This recipe works well with other Herbert’s wine jelly, such as Apple Merlot, Blackberry Cabernet Sauvignon, and Lager: try them all!


Italian Tortellini 

Ingredients:

• 2 lbs. Cheese Tortellini, fresh or frozen

• 3 tbsp. Salted Butter

• 1.5 tbsp Herbert’s Italian Dip/Seasoning Mix

Directions:

1. Cook tortellini according to package instructions; drain water. (Cooking times may vary depending on whether you are using fresh or frozen tortellini.

2. Add the dip mix and stir.


Spicy Ranch Turkey Sliders 

Ingredients:

• 1 lb. 99/1 Ground Turkey

• 1 ½ tbsp. Herbert’s Spicy Ranch Dip/Seasoning Mix

• 2 tbsp. Extra Virgin Olive Oil

• 12 Slider Rolls

Directions:

1. Combine the turkey, dip and oil; mix well.

2. Section the meat mixture into 12 equal portions and form small burgers with them.

3. Grill approximately 3-5 minutes per side or until the meat is no longer pink on the inside.

4. Place the burger on the roll; then top with 1 tsp. of Horseradish Dressing.


Potato Pizza

Ingredients:

• Olive oil

• Pizza Dough (or crescent rolls)

• Herbert’s Italian Herb Dip/Seasoning Mix

• 2 medium potatoes, coarsely grated

• ¼ c. shredded mozzarella cheese

Directions:

1. Preheat oven to 425°F.

2. Brush baking sheet with olive oil.

3. Press and stretch dough to cover baking sheet.

4. Mix potatoes and herb dip and spread over dough.

5. Cover with shredded cheese.

6. Bake for 25 minutes.


Dilly Salmon

Ingredients:

• 2 Salmon Fillets

• Herbert’s Dill Dip/Seasoning Mix

• 1 tbsp Olive oil

Directions:

1. Coat both sides of fillets with Herbert’s Dill Dip/Seasoning Mix.

2. In medium pan, heat olive oil.

3. Place fish skinless side down in pan. Cover with lid or foil and cook on medium heat for 4-5 minutes.

4. Flip fish and cook another 3-4 minutes.


Italian Chicken

Ingredients:

• 2 Boneless chicken Pieces

• Herbert’s Italian Herb Dip/Seasoning Mix x

• Milk

• Olive Oil

Directions:

1. Dip chicken pieces in milk, then cover with Italian Herb Dip/Seasoning Mix.

2. Heat olive oil in pan on medium-high heat.

3. Cook chicken in heated pan for 6-7 minutes, flip and cook for 5 additional minutes.

4. If desired, sprinkle additional Herb Dip Mix on chicken.

5. Continue cooking until fully cooked.


Flounder Fiesta

Ingredients:

• 4 Flounder Fillets

• 1/4 c. black olives – optional

• 1 can diced tomatoes, drained

• Herbert’s Fiesta Herb Dip/Seasoning Mix

• Parsley

Directions:

1. Preheat broiler to high. Line baking sheet with foil and coat with cooking spray.

2. Broil flounder for 6 minutes or until cooked through.

3. Mix dip, olives and tomatoes in small pot and heat for 3-4 minutes. Stir often.

4. Transfer fish to platter and top with sauce. Garnish with parsley.


Herbert’s Orange Pineapple Chardonnay Salmon

Ingredients:

• 2 Salmon Fillets

• ¼ c. Herbert’s Orange Pineapple Chardonnay wine jelly

• Olive Oil

Directions:

1. Heat pan with olive oil until hot.

2.  Cook salmon for 2-4 minutes on both sides.

3. Turn skin side down and spread Orange Pineapple Chardonnay jelly on salmon and cook for 3-4 minutes.


Festive Pork Roast

Ingredients:

• Pork Roast

• Herbert’s Fiesta Dip/Seasoning Mix

• Olive Oil

Directions:

1. Preheat oven to 450°F.

2. Mix Fiesta Dip Mix with olive oil to create paste.

3. Cover all sides of pork roast.

4. Roast 36-38 minutes or until cooked through (145°F).

image7