Tag Archives: easy appetizer

Meet the Official Jelly of Rockstars, Royalty, and Voodoo Doughnuts

11 Mar

Kellys Jelly Jar

Kelly’s Jelly – hovering above Mt. Hood

By Molly Norton

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“The way I see it, life is a jelly doughnut. You don’t really know what it’s about until you bite into it. And then, just when you decided it’s good, you drop a big glob of jelly on your best T-shirt.”

― Janet EvanovichHard Eight

But if you’re really lucky, that jelly will be Kelly’s Jelly and that doughnut will be from Voodoo Doughnuts – two tastes that mate once a week to birth a quintessential Portland treat (check them out on Thursdays at Voodoo, Portlanders).

We caught up with the mistress of jelly-making herself, Kelly Calabria, at Blue Moon Coffee in Lake Oswego. Blue Moon features Kelly’s blueberry lemon jelly in their drool-worthy gluten-free jam thumbprint cookies, so it was a perfect place to do jelly reconnaissance.

Kellys Jelly Portland Monthly Mag

Kelly’s Jelly – A Prestigious Portland Pantry Pick!
(photo by Allison Jones – Portland Monthly Mag)

Fascinating Facts about Kelly and Kelly’s Jelly

  • Kelly’s Jelly is a a true Portland story: borne from a jelly-and-tear stained family recipe found on a scrap of paper, The Calabrias started making their famous Habanero pepper jelly for family and friends and it quickly morphed into a mighty local empire – all through word of mouth. (Thanks, Aunt Dani!)
  • Kelly and Adam once hired the founder of Voodoo Doughnuts’ band “Karaoke From Hell” and their relationship was forever cemented — in jelly and sweet, sticky doughnut glaze (hat tip to Voodoo founder, Tres Shannon).
  • Kelly’s Jelly has delighted a Royal family in Kuwait and has traveled as far as Europe and South Africa.
  • The Jelly recently captured First Place in the international Scovie Awards – the world’s largest spicy food competition.
  • Kelly holds a degree in biology from University of Oregon – which explains why this jelly has a perfect consistency and flavor balance.
  • In true Portland fashion, Kelly’s Jelly is
    • Gluten-free – wheeeeee.
    • All natural, uses the highest quality, fresh & locally sourced berries and peppers (whenever possible).
    • Committed to supporting all entrepreneurs and local business owners.
Olympic Provisions Photo

Kelly’s Jelly and Olympic Provisions: Together Forever

Cool Stuff You Can Do With Kelly’s Jelly

  • Need a quick appetizer? Pour the Habanero Pepper Jelly over the top of a brick of cream (or goat) cheese et voilà! You can also spread the cheese over a slice of sweetheart ham from Olympic Provisions, add jelly, and roll.
  • Layer a buttery cracker with delicate chicken liver mousse from Olympic Provisions and a tsp of Kelly’s Blackberry, Tayberry, or Marionberry jam on top and watch your guests fight over the last one.
  • Millions of people are now using the Habanero Pepper Jelly in place of chutney in South Asia — ok, maybe not yet, but it’s coming.
  • More recipes can be found here – including “Kelly’s Jelly 3 Ways,” “Kelly’s SuperBowl Wings,” and Crave Bake Shop’s “Spicy Bellini Cupcake,” as seen on Food Network’s “Cupcakes Wars.”

Where to Buy

For your all your cooking and gifting needs, Kelly’s Jelly can be found throughout the land at several fine establishments, including Zupan’s, New Seasons, and Market of Choice.

Don’t live in Oregon? You can sate your craving by ordering online. Everybody is doing it.

Note: This is a Fan Site. No Jelly was harmed in the making of this blog post – nor did any money or cases of jelly change hands.


Easy Holiday Brie with Fruit and Chai Spices

8 Dec

This recipe is pure awesomeness when you need to prepare/bring a fancy-looking appetizer on the fly. It looks like Christmas on a plate and makes the house smell like winter holiday (or Diwali, if you consider the Indian spices).

Holiday on a Plate

Most any dried fruit will do, but I usually use apricots, peaches, figs, blueberries, and a few orange cranberries for color (colour if you’re in the UK or Canada). Crystallized ginger is also a great addition if you can find it.

Wedge of mild brie — St. André triple cream is a good one or Délice de Bourgogne (which is like butter and brie and cream cheese mixed into one wedge of party-in-your-mouth goodness)
1 cup of mixed dried fruit
1/2 cup water
2 tablespoons honey
1/4 teaspoon cardamom
1/4 teaspoon ginger
1/4 teaspoon cloves
Dash sea salt
1 tablespoon Gran Marnier or Cointreau (you can use rum as an alternative or replace alcohol with a couple teaspoons of orange extract)

Reduce fruit, water, honey, spices, and salt by boiling down in a small pot until liquid nearly disappears. Add Gran Marnier (or orange extract), stir, keep warm. Pour over brie and serve immediately with whole wheat crackers or a nice baguette.

If you prepare ahead of time, add a little more Gran Marnier/Cointreau upon reheating.

Wine doesn’t usually pair well with citrus, but if you want to get really fancy, serve with a Moscato d’Asti to bring out the peach and apricot in the compote. Gewurztraminer is another option as it usually pairs well with Indian spices.