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Recipes

Bella's Blackberry & Blueberry Pie

 

Pie Dough & Filing Recipe Coming Soon!

Made with Bella's Blackberry & Blueberry Compote.

Bella’s Apricot Orange Sriracha Wings 

 

 

1 dozen chicken wings

½ cup Bella’s Apricot Orange Compote

¾ cup Sriracha Hot Chili Sauce

1 TBSP Soy Sauce

6 TBSP Butter

Salt, pepper, olive oil

Sesame Seeds (optional)

Lime Wedges (optional)

 

Preheat oven 425 degrees and line a sheet pan with foil. 

 

Place wings on sheet pan and season with salt, pepper and drizzle olive oil over wings.

 

Bake 45 minutes then turn wings over and bake 15 to 20 minutes, or until done.  

 

In a sauce pan, heat together, butter, Bella’s Apricot Orange Compote, Sriracha Hot Chili Sauce and soy sauce until the butter has melted and ingredients are heated and blended together.

 

Place sauce mixture in a large bowl, add cooked wings and toss to coat.

 

Serve as is, saucy. Or, to set the sauce on the wings, replace the old foil with new foil on the sheet pan and place the wings back on the pan.  Optional, broil for 3 to 5 minutes, moving the pan as needed under the broiler.  Or place the wings back in the oven at 425 degrees for 5 to 8 minutes.

 

Sprinkle with Sesame seeds and serve with lime wedges and/or with Bella’s Apricot Orange Compote as a sweet dipping sauce.  Enjoy! 

 

 

 

 

 

 

Summer Time Grilling

 

Try This:

1 jar of Bella's Apricot Orange Compote+ 1 tsp. Tamari (soy sauce)+ ¼ cup packed dark brown sugar

Combine in sauce pan.  Warm through on stove.  Cool.  Use as a finishing sauce. Baste onto Chicken, Ribs, Shrimp, and Kabobs.  

 

Or, toast up some pound cake on the grill and serve with Bella's Apricot Orange and Vanilla Bean Ice Cream.  Enjoy!


Vanilla Butter Tea Cakes with Bella’s Compotes

 

Ingredients

·        1 cup (2 sticks), unsalted butter, softened

·        1 cup sugar

·        3 eggs

·        1 Tablespoon Vanilla

·        2 cups all-purpose flour

·        2 tsp. baking powder

·        ½ tsp. baking soda

·        ¼ tsp. salt

·        2/3 cup buttermilk

·        Filling: Bella’s Berries Compote – Medley of Berries & Sweet Cherries

·        Top with fresh whipped cream (optional)

Directions

Special Pan: Tea Cake Pan or Cupcake Pan

Preheat Oven to 350 degrees F.  Spray 2 twenty cup Tea Cup Pans

 

In large mixing bowl beat butter with an electric mixer on medium-high for 1 minute until creamy.  Add sugar in a slow stream and beat until light and fluffy.  Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a second bowl, whisk together, flour, baking powder, baking soda and salt.  In a measuring cup, measure buttermilk.  In two additions, beginning with flour and alternating with the buttermilk, beat into the butter/egg mixture on low until each addition is combined.

 

Spoon into cups or fill a plastic pastry bag or large plastic bag, snip of end, and fill tea cake cups (cupcake cups) about 2/3 full.

 

Bake 15 minutes to 18 minutes or until toothpick inserted in center comes out clean.  Cool in pans for 5 minutes.  Remove and cool completely on a wire rack.

 

Fill Tea Cake with Bella’s Compotes and top with fresh whipped cream.  Enjoy!

 

 

Note: If using a cupcake pan, cut out center of cupcake and add Bella’s Berries Compote and top with fresh whipped cream.  Enjoy!

Panna Cotta with Bella’s Berries Compote  

 

Panna Cotta, Italian for cooked cream, is an easy and delicious cream dessert.  Enjoy!

 

Ingredients:

 

1 envelope unflavored gelatin

2 Tablespoons of cold water

2 cups heavy cream

1 cup half and half

1/3 cup sugar

½ vanilla bean pod

1 teaspoon vanilla extract

½ teaspoon almond extract

 

Serve with Bella’s Berries Compote – A medley of berries and sweet cherries

 

In a small sauce pan add water and sprinkle the gelatin over it. Let stand to soften and the gelatin absorbs the water, approximately 1 minute.  Then over low heat, heat the gelatin to dissolve and remove from heat.

 

In a large saucepan combine heavy cream, half and half, sugar and vanilla bean seeds (split vanilla bean down the middle and scrape out the seeds) and heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.  Remove from heat and stir in the gelatin, vanilla and almond extracts.

 

Pour the mixture into 6 ramekins and cool to room temperature (approx. 30 minutes).  Cover and chill for a minimum of 4 hours or overnight.

 

Serve in ramekins or to un-mold the ramekins, place the ramekin into a bowl of hot water to loosen, about 5 seconds.  Then run a thin knife around the edges and invert the ramekin onto the center of a plate or bowl.  Serve with Bella’s Berries Compote.

 

Note: Use any shape ramekins or serve in tea cups, dessert cups, etc.