Calef's Country Store
A New Hampshire tradition since 1869
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Recipes

                Or, below are some of customer's and staff's favorite recipes.



Hot Pepper Jelly Cornbread

Ingredients:

  • 1/2 cup all-purpose flour
  • 1 1/2 cups cornmeal
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup shortening, melted
  • 3 eggs, beaten
  • 1/4 cup Calef’s Hot Pepper Jelly
  • 1 (7-ounce) can whole kernel corn, drained
  • 8 ounces sour cream

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a medium mixing bowl, add all of the above ingredients and stir well.
  3. Grease an 8x8-inch baking pan well and pour mixed ingredients into it.
  4. Bake for 15-20 minutes or until golden brown and toothpick comes out clean.
  5. Serve warm or cut in half and toast or grill. Wrap well to keep moist.

 

Hot Pepper Jelly Kielbasa Appetizer

Ingredients:

Directions:

  1. Preheat oven to 375 degrees F. Grease an 8x8 inch baking dish.
  2. Cut the Kielbasa into 24 slices.
  3. Place the Kielbasa and the Hot Pepper Jelly in the baking dish and stir until Kielbasa is well coated.
  4. Bake for 30-45 minutes until heated and slightly caramelized stirring several times during the cooking process.
  5. Serve hot with toothpicks.

Hot Pepper Jelly Phyllo Cups

Ingredients:

· 2 Packages of Pre-made Mini Phyllo cups

· 8oz. Cream Cheese

· 1 jar of Calef’s Hot Pepper Jelly

Directions:

Pre-heat oven to 350 degrees. Cut the cream cheese into 24 equal squares and place them into the pre-made phyllo cup shells. Top off each cup with a teaspoon of Calef’s Hot Pepper Jelly. Bake for 15 minutes until the cream cheese is soft and the phyllo cups are golden brown.

 

Pepper Jelly Glazed Carrots

Ingredients:

· 2 (2-pound) packages baby carrots

· 10.5oz chicken broth

· 2 tbsp. butter

· 1 jar Calef’s Hot Pepper Jelly

Directions:

Combine carrots and chicken broth in a pan over medium high heat. Bring to a boil and cook, stirring often, 6 to 8 minutes or until carrots are crisp-tender and broth is reduced to 1/4 cup. Stir in butter and Calef’s Hot Pepper Jelly and cook, stirring constantly, 5 minutes or until the mixture is thickened and glazes carrots.

 

Apple Butter Glazed Ribs


 

 

Ingredients:

· 2.5 pounds of trimmed Pork ribs

· 1/4 cup dark brown sugar

· 1 tbsp garlic salt

· 1 tbsp chili powder

· 1/4 tsp cayenne pepper

· 1/4 tsp cinnamon

· 1/2 cup Calef’s Apple Butter

· 1/2 cup apple cider

· 1/4 cup Calef’s Pure Maple Syrup

· salt and pepper

· For the sauce:

· 1 cup Calef’s BBQ sauce

· 1/2 cup Calef’s Apple Butter

Directions:

Preheat oven to 250 degrees. Mix together the brown sugar and all of the dry remaining spices. Place ribs on a rimmed baking sheet and rub with the spice mix. Bake, meaty side up, covered with foil, for 3.5 hours. Mix together the apple cider, apple butter and pure maple syrup. Pour over the ribs and turn to coat. Bake for 30 more minutes. Finish on the grill and brush with BBQ sauce/Apple Butter mixture, turning and brushing until glazed, about 15 minutes. Let them rest for 10 minutes and then serve.


 

Pineapple Pepper Chicken Wings

Ingredients:

· 3 lbs chicken wings

· 1 cup Hot Pepper Jelly

· 1 Cup Diced Pineapple

· 1/2 cup frozen orange juice

· 1/2 cup soy sauce

· 1/2 cup brown sugar, packed

· 1/4 cup garlic powder

· 1 tsp ground ginger

Directions:

Cut wings into section and discard tips. Stir together Pineapple, Pepper Jelly, orange juice concentrate, soy sauce, brown sugar, oil, garlic, and ginger until thoroughly combined. Pour mixture over wings in a bag and seal. Marinate for 6 hours or overnight. Place wings on a foil-covered baking pan and pour 1 cup of marinade over the wings.

Bake at 350 degrees for 1 hour.

 



 


 


 


Calef's Country Store
606 Franklin Pierce Hwy
Barrington, NH 03825
800-462-2118

info@calefs.com

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