Palmiers with Red Jalapeno Jelly, Brie and Prosciutto
This recipe has to be the tastiest version of palmiers I’ve posted so far in my 10 years of blogging. Sweet, salty, gooey, flaky, and with a little heat that lingers on…
This recipe has to be the tastiest version of palmiers I’ve posted so far in my 10 years of blogging. Sweet, salty, gooey, flaky, and with a little heat that lingers on…
I am always looking for ways to use the products I can, such as my Red Jalapeno Jam or Jelly. This recipe appeared in a Southern Living magazine but they used red bell pepper jelly not the hot red jalapeno jam I used. This dressing is very good and perfect on a tossed salad.
Jalapeno Jelly was a favorite of my husband and a brother-in-law beginning way back when. They enjoyed it on bagels with cream cheese for breakfast right before golfing or as a snack on crackers (blend 1/3 cup jelly with 8 oz. cream cheese and spread over crackers). I never made a lot – just enough to have a … Continue reading