Jim Rawe's Ho-Made Pork Shoulder
Mouth watering pork shoulder, that just falls apart. When combined with our guava jelly is combined with “Pat’s Ho-made BBQ sauce” its takes pulled pork to a new level.
Cover the pork with a dry rub.
Wrap meat in plastic and refrigerate for 24 hours.
Place meat on foil and cover with guava jelly.
Triple wrap by adding two more layers of foil.
Place in a disposable aluminum pan.
Bake at 300 degrees for 6 hours.
Shred meat and add Pat’s Ho-Made BBQ Sauce.
Joann Pearson's Simple Guava Turnovers
Golden brown and wonderful flaky turnovers, using cream cheese and our Guava jelly. A sweet treat that is difficult to resist.
Purchase frozen pastry sheets and thaw for 30 minutes.
Roll into thin 4×6 rectangles.
Mix equal parts of cream cheese and guava jelly together placing a tablespoon in the center of each rectangle.
Fold over and seal edges with a fork brushing top with egg wash.
Bake at 400 degrees for 12-14 minutes or until golden brown.
Shirley Ann's Party Pleaser
Got a crowd on its way? Need something quick but delicious? Look no further then this crowd pleaser! Guava at its finest.
Place 16 oz. cream cheese bar on a serving dish.
Remove lid and microwave a jar of guava jelly until slightly loose.
Stir with a spoon and pour over the cream cheese.
Do not over-melt the jelly as it will not adhere to the cream cheese.
Add crackers of your choice.
Havana Nights Glazed Chicken
Mojo infused chicken with a sweet guava glaze. The only thing that makes this meal more perfect is lighting up a cuban and enjoying your favorite rum drink afterwards.
Place boneless chicken breasts in a one-gallon Zip-Loc Bag & cover with Mojo Marinade found in the Latin/Hispanic section.
Bleed out excess air and refrigerate for 24 hours.
Melt ½ jar of guava jelly in microwave.
Grill marinated chicken while basting with melted jelly.
Before removing chicken, use a high flame to caramelize the jelly.
Then fire up a big Cuban after dinner with a rum drink of choice.
Quick and Easy Guava Jelly Peanut Butter Cookies
Need a last minute way to get on Santa’s good side? Leave these phenomenal cookies for the big guy and expect to get all you asked for and more!
1 roll of Peanut Butter Cookie dough
1 jar Palmalito Guava Jelly
Granulated Sugar (optional)
Slice cookie dough roll into 12 equal pieces then cut each in half.
Roll dough into ball (coat with sugar if desired) and place on cookie sheet.
Make a depression in the center with thumb or end of wooden spoon.
Fill depression with Guava Jelly.
Bake according to instructions on package of cookie dough.
Guava Meringue Shortbread
Meringue…Shortbread….Guava… Do we really need to say any more?
2 cups flour
2 separated eggs
3/4 cup softened butter
1/2 cup sugar
1/4 tsp salt
1/2 cup Palmalito Guava Jelly
Heat oven to 400°.
Mix flour, egg yolks, 1/2 cup sugar, salt, and butter.
Dough will be stiff.
Press dough into ungreased square 9 x 9 x 9 pan.
Bake until edges are light brown (15 – 20 minutes).
Cover with Palmalito Guava Jelly.
1/3 cup sugar (for Meringue)
Beat egg whites until foamy. Room temperature egg whites work better.
Beat in 1/3 cup sugar slowly.
Keep beating until stiff and glossy.
Spread meringue over jelly.
Bake until meringe is light brown (8 – 10 minutes).
Cool. You can refrigerate it.
Cut into 1 1/2″ squares.
Makes 3 dozen squares.
Exotic flavored chutney perfect for Curry nights. A wonderful addition to any spicy dish to help tone down the heat. These are great to can, and give as gifts.
2 cups guava jelly
1/2 cup chopped onion
1 cup vinegar
1 cup white & brown mixed raisins
1/2 cup chopped red pepper
1 cup sugar
1/2 teaspoon salt
1 cup celery
Put guava pulp, onion, pepper, & celery through food processor, Add raisins, vinegar, salt, sugar and cook until all is done at 222°. Put in serilized jars. Process 10 minutes.
This makes a small amount. Add about 1 teaspoon of each spices such as powdered ginger, cinnamon, allspice & cloves.
Guava Chiffon Pie
Saved the best for last. A dessert unparalleled, and comes with this warning. Caution: May cause addiction!
1 Pint guava shells cooked and put through a sieve
1/2 cup sugar plus 1 tablespoon for egg white
1 envelope of gelatin
1/4 cup cold water
3 eggs separated
1/4 teaspoon salt
1/2 cup milk
Small box of vanilla wafers
Roll wafers into crumbs and pat into pie pan for shell
1/2 pint heavy cream whipped & sweetened & flavored with sugar & sherry
Cook guava and put through sieve. Add 1 cup of sugar, egg yolks, salt and milk, mix and taste for sweetness. Add more sugar if needed. Cook over low heat stirring until thick. Dissolve gelatin in cold water. Add to hot above. Stir until dissolved. When cool, fold into beaten egg whites plus 1 tablespoon sugar. Pour into pie shell and refrigerate. When ready to serve, top with whipped cream flavored with sherry.