Jelly For Grown Ups Nigel Recipes

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A GROWN-UP'S JELLY SANDWICH



A Grown-Up's Jelly Sandwich image

A grape jelly sammich was something my brothers, sister, and I loved when we were growing up. Here is a more posh or pretentious version (whichever word you prefer).

Provided by ratherbeswimmin

Categories     Breakfast

Time 10m

Yield 2 serving(s)

Number Of Ingredients 4

1/4 cup fig preserves
4 slices challah (may substitute brioche or soft white sandwich bread)
1/4 lb mascarpone, softened (may substitute softened cream cheese)
1/4 cup apricot preserves or 1/4 cup orange marmalade

Steps:

  • Spread the fig preserves on each of 2 slices of bread.
  • Evenly spread the mascarpone over the preserves.
  • Spread the apricot preserves on each of the two remaining slices of bread; top each sandwich with one of these slices, preserve side down.
  • Slice on the diagonal and serve.

Nutrition Facts : Calories 434.4, Fat 4.9, SaturatedFat 1.3, Cholesterol 40.8, Sodium 422.4, Carbohydrate 91.5, Fiber 2.4, Sugar 35.5, Protein 8

JELLY FOR GROWN-UPS (NIGEL)



JELLY FOR GROWN-UPS (NIGEL) image

Categories     Citrus     Dessert     Low/No Sugar

Yield 8 people

Number Of Ingredients 9

10-12 green cardamom pods
1 litre/1¾ pints orange and grapefruit juice
the juice of a lemon
6 slices of orange peel
2 tbsp caster sugar
5-6 sheets of gelatine
For the sugared zest
6 long strips of orange rind
2 tbsp of caster sugar

Steps:

  • 1. Crack the cardamom pods open using a pestle and mortar or other heavy weight. Put the orange and grapefruit juice into a stainless steel saucepan and add the lemon juice and the strips of orange peel. Add the cardamom pods and sugar and stir until the sugar has dissolved. 2. Bring the liquid almost to the boil, then turn off the heat and leave to cool a little, covered with a lid. This will let the aromatics to perfume the juice. 3. Meanwhile, soften the gelatine for a minute or two in cold water. It will turn to a soft, quivering blob. 4. When the juice has cooled a little but is still warm, drop in the gelatine and stir. When it has dissolved, pour the jelly through a sieve into glasses and refrigerate. You can leave a few cardamom pods in each glass if you wish. 5. To make the sugared zest, put each piece of orange rind flat on a chopping board and slice into very fine hair-like strips with a small knife. 6. Put the rind in a non-stick pan with the sugar and a couple of tablespoons of water. Leave over a low to moderate heat until the sugar has melted. Keeping a close eye on its progress, wait till the water has evaporated and the sugar has just started to turn golden. 7. Tip the sugared peel out onto a piece of greaseproof paper and leave to cool and set. To serve, break the sugared peel into pieces and place a few on top of each glass of jelly.

PEANUT BUTTER & JELLY, FOR THE GROWN-UPS



Peanut Butter & Jelly, for the Grown-Ups image

This isn't the PB&J you pack your kids for lunch! I like to use Lite grape juice to feel less guilty. ;) I concocted this for one of my mom friends when I was in bartending school, and it totally went over.

Provided by the80srule

Categories     Beverages

Time 5m

Yield 1 highball, 1 serving(s)

Number Of Ingredients 4

3 ounces grape juice (approx)
1/2 ounce Frangelico, liquer
splash Creme de Cacao (doesn't matter if it's dark or white)
1 ounce absolut currant vodka

Steps:

  • Measure out your alcohol with the counting seconds pouring method, or jiggers.
  • Start with the vodka and Frangelico in a highball glass.
  • Add a small splash of creme de cacao. (It's ok if you skip this part if you don't have it; it'll come out just as good.).
  • Fill with grape juice, and stir slightly.
  • This actually does taste good with a PB&J sandwich. :).

Nutrition Facts : Calories 117.4, Fat 0.1, Sodium 2.8, Carbohydrate 12.7, Fiber 0.1, Sugar 12.6, Protein 0.5

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