Party Food

Candied Jalapenos

My youngest daughter was working at a local antique store that sold canned food for gifts. One was candied jalapenos. My daughter loved them so much she was eating a jar a day. So in self defense, I started work on developing a recipe. That was more than 25 years ago and the recipe is still a hit. We love it on a cracker with cream cheese then topped with one or more slices of jalapenos. You can also serve on a log of cream cheese with crackers or crisp bread. Enjoy!

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Candied Jalapenos

Great served over cream cheese on a cracker
Course Appetizer, Party Food, Relish, Snack
Cuisine Tex Mex
Keyword jalapenos
Servings 5 one cup jars
Author stevens1951

Equipment

  • 1 water bath canning pot
  • 5 one cup jars with lids and rings
  • 1 stainless steel dutch oven or pot
  • 1 set canning equipment lifter, canning funnel, magnetic lid lifter, ladle
  • 1 large tong

Ingredients

  • 3 pounds jalapeno peppers or a combination of peppers firm and washed
  • 2 cups cider vinegar
  • 6 cups white granulated sugar
  • 1/2 tsp turmeric
  • 1/2 tsp celery seed
  • 3 tsp granulated garlic
  • 1 tsp cayenne optional

Instructions

  • Sterilize jars and lids by placing in a large pot and boiling for 10 minutes.
  • Following water bath canning instructions, insert the wire rack in the bottom, add water and heat to a simmer.
  • Slice peppers and place in stainless steel pot.
  • Add all ingredients except sugar and cook 10 minutes until peppers are tender.
  • Add sugar and stir over low heat until dissolved.
  • Using tongs, empty water out of one jar and place on towel covered tray. Insert canning funnel into jar and fill with peppers to the bottom of the rim. Continue same process with remaining jars.
  • Cook remaining syrup for 5 minutes. Pour over peppers filling the jar up to 1/2 inch from the top.
  • Wipe top of jar rims with damp paper towel to remove all pepper residue and sugar that would prevent sealing. Use magnetic lid lifter or tongs to place a lid and band on top of each jar. Screw on band hand tight.
  • Using lifter, place each jar in the canner. Add hot water to cover the jars. (I use the water for sterilizing the jars.) Cover with lid and bring to a boil. Cook for 10 minutes.
  • TTurn off heat and leave in water for 5 minutes. Remove with lifter and place on towel covered tray to cool. The lids will pop and seal as they cool. Allow to cool overnight.
  • Make labels for jars and store at room temperature.

Notes

I like to dress up my jars by making Avery Labels at avery.com.   The labels shown are Avery 22855. 
I weigh out my peppers and adjust the recipe accordingly.
For precise instructions on water bath canning, follow instructions at https://www.freshpreserving.com/blog?cid=water-bath-canning

    Thai Ribbons

    Here is another recipe at Stevens Catering that you cannot make enough of. I once saw a teenage girl with a plate full of only Thai Ribbons. It was the first time we served them and I knew we would not have enough to serve everyone the 2 per person serving the recipe allowed. It is one of the joys of catering and I love it when people enjoy food.

    This recipe calls for Mr. Yoshida’s Original Gourmet Sauce which I haven’t found lately in local stores, but you can order online. Teriyaki Sauce is a good substitute . I served it as an appetizer but it would be great as a meal served with stir-fried rice. Enjoy!

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    Thai Ribbons

    Inspired by The Texas Beef Council, http://www.txbeef.org
    Course Appetizer, Main Course
    Cuisine Asian
    Keyword chili peppers, flank steak, ginger root
    Servings 24 servings
    Author stevens1951

    Equipment

    • grill
    • 24 bamboo skewers

    Ingredients

    • 1 1/2 pounds flank steak
    • 3/4 cup Mr Yoshida's Original Gourmet Sauce
    • 6 tablespoons vegetable oil
    • 3 ounces fresh ginger root finely chopped
    • 1/3 cup garlic minced
    • 1/2 teaspoon red chili peppers crushed

    Instructions

    • Prepare marinade mixture by mixing Mr. Yoshida's, oil, ginger, garlic and peppers. Cover and refrigerate. Soak bamboo skewers in water so they won't burn.
    • Cut beef diagonally, against the grain, into 1/2 inch slices. Marinate in mixture for a few hours in the refrigerator. Beef can be marinated overnight.
    • Thread each slice on a bamboo skewer. Grill until desired doneness.
    • Serve as an appetizer or over rice as a main dish.

    This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. Thanks for your support.

      Caramelized Bacon

      There were a few recipes at Stevens Catering that we could not make enough of. Guests kept coming back for more until it was all gone. This is one of those recipes. I finally learned to ask clients how much to make and they understood when it was gone I would remove the serving dish from the table and guests would eat other things. Ina Garten did a great job on this recipe and it is just that good. Enjoy!

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      Caramelized Bacon

      Barefoot Contessa Foolproof, Ina Garten, page 31
      Course Appetizer, Party Food
      Cuisine American
      Keyword bacon, brown sugar, cayenne, maple syrup, pecans

      Equipment

      • sheet pan
      • Food processor

      Ingredients

      • 1/2 cup light brown sugar lightly packed
      • 1/2 cup chopped or whole pecans
      • 2 teaspoons kosher salt
      • 1 teaspoon freshly ground black pepper
      • 1/8 teaspoon ground cayenne pepper
      • 2 tablespoons pure maple syrup
      • 1/2 pound thick-sliced Applewood-smoked bacon I use Wright's Hickory Smoked

      Instructions

      • Preheat the oven to 375 degrees F. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
      • Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
      • Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it's underbaked, the bacon won't crisp as it cools.
      • While its hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.

      Notes

      These can be made early in the day and stored at room temperature.

      This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. Thanks for your support.

        Amaretto Fruit Dip

        Stevens Catering serves fresh fruit with Amaretto Fruit Dip. Many fruit dips were tested, as a result this one became a favorite. I hope you enjoy having the recipe.

        Click here to see the two spread recipes shown up front.

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        Amaretto Fruit Dip

        Great dip for fresh fruit
        Course Appetizer, Dessert
        Cuisine American
        Keyword almond flavoring, cream cheese

        Ingredients

        • 8 ounces cream cheese softened
        • 1/4 cup Amaretto liquer
        • 1/4 cup half and half
        • 4 tablespoons sugar
        • fresh fruit

        Instructions

        • Cream sugar and cream cheese together with electric mixer.
        • Slowly mix in Amaretto.
        • Stir in half and half.
        • Serve as a dip for fresh fruit.

          Easy Shrimp Dip and Ice Bowl

          Easy Shrimp Dip and Ice Bowl
          Just in time for your next party!

          Ice Bowl with Boiled Shrimp garnished with lemons

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          Ice Bowl for Serving

          Make an ice bowl to serve dips, fruit, shrimp or anything that has to stay cool.
          Course: Appetizer, Party Food
          Cuisine: American
          Keyword: dip, cold meats, fruit

          Equipment

          • glass bowl
          • stainless steel bowl
          • duck tape
          • clear under liner for bowl

          Materials

          • 3 lemons
          • duct tape
          • fern or greenery

          Instructions

          • Suspend glass bowl in center of stainless steel bowl and duct tape in place.
          • Slice lemons and place in bottom of stainless steel bowl. Add cold water and place in freezer overnight.
          • Remove bowl from freezer and allow to set at room temperature for a few minutes. Remove duct tape. Do not remove clear glass bowl. It will keep your dip from getting watery from the meltiing ice. Turn stainless steel bowl over and remove from ice bowl. Place bowl in clear underliner to catch water as it melts. Cover underliner with cut fern greenery to hide bowl.
          • Add dip to bowl and serve immediately. Bowl can be frozen and removed from freezer when ready to use. Bowl can be used to serve anything that needs to be kept cold such as dip, shrimp or fruit.
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          Shrimp Dip

          Course Appetizer, Party Food
          Cuisine American
          Keyword cream cheese, shrimp

          Ingredients

          • 8 ounces cream cheese
          • 1 pound small shrimp cooked, peeled and deveined
          • 1/2 cup green onion chopped
          • Horseradish to taste
          • 1/2 teaspoon Worchestershire sauce
          • 10 drops Tabasco sauce

          Instructions

          • Place cream cheese in a mixing bowl and add shrimp. Blend in green onions, Horseradish, Worchestershire sauce and Tabasco and mix well.
          • Cover and chill in refrigerator until ready to use. Place in ice bowl and serve with crackers or fresh vegetables.
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