Savour Lent with these sweet Mel’s Sticky Jam pairings
Published:Sunday | March 23, 2025 | 9:57 PM
Fried Sprat Drizzled with Mel’s Mango Scotch Bonnet Jam
INGREDIENTS
2 pounds of sprat
2 teaspoons sea salt
3 teaspoons garlic powder
2 teaspoons salt-free garlic and herb powder (McCormick)
3 cloves of minced garlic
1 medium onion sliced
1 cup white vinegar
3 teaspoons of thyme
Handful of pimento seeds
1/2 cup grated carrots
1 Scotch bonnet, sliced
3 tablespoons of Mel’s Sticky Jam (Mango Scotch Bonnet)
2 cups of vegetable oil for deep-frying fish
DIRECTIONS
For escovitch sauce:
Place the vinegar, carrots, onion, Scotch bonnet, minced garlic and pimento seeds in a bowl and set aside.
1. Rinse the sprat with lime juice and drain. Then season with salt, garlic powder, garlic and herb powder and thyme. Set aside.
2. Heat oil in a cast iron or similar pan on medium-high. Once it’s fully heated, add the seasoned sprat. Fry for two minutes, then flip and fry for an additional minute. Remove and place on a plate lined with a paper towel to soak up the excess oil.
3. Once all the sprats are fried, place on a serving dish and spoon Mel’s Sticky Jam (Mango Scotch Bonnet) on top.
4. Garnish with escovitch sauce, onions, and carrots before serving.
Pineapple Ginger Jam Glazed Snapper Fillet
INGREDIENTS
2 pounds of snapper fillet cut into five portions
4 minced cloves of garlic
3 teaspoons paprika
3 teaspoons garlic powder
2 teaspoons sea salt
1 teaspoon black pepper
1 chopped onion
3 teaspoons thyme
5 tablespoons of Mel’s Sticky Jam (Pine and Ginger)
2 tablespoons olive oil
Grill pan or non-stick frying pan
DIRECTIONS
1. Rinse the thawed snapper fillets with lime juice, then drain.
2. Season with salt, paprika, minced garlic, garlic powder, black pepper, thyme and chopped onion. Set aside.
3. Heat the grill pan on medium-high with the olive oil. Once the pan is hot enough, place the snapper fillet on the pan. Let it cook for about two to three minutes. Using a metal spatula carefully turn over the fillet (once brown on one side). Reduce heat to low and continue cooking.
4. Add a tablespoon of Mel’s Sticky Jam on top of each fillet and spread to cover the surface of the fillet.
5. Let it cook for about three minutes on this side and then turn the heat off. The fillet should be flaky when done.
6. Serve immediately. It goes well with a baked sweet potato and sautéed veggies. You can put the sweet potatoes in an air fryer for 15 minutes. It comes out perfect!
Vanilla Cheesecake Scones
INGREDIENTS
2 1/2 cups all-purpose flour, spooned and levelled
1/2 cup granulated sugar
1/2 teaspoon sea salt
1 1/2 tablespoons baking powder
1/2 cup butter, (1 stick cold or frozen)
1 large egg
3 teaspoons vanilla
1/3 cup heavy cream, plus extra for brushing
1/3 cup cream cheese
Mel’s Sticky Jam of your choice
For the glaze:
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon sea salt
1-3 tablespoons milk
DIRECTIONS
Wet ingredients:
In another medium bowl, add 1 egg, 3 teaspoons vanilla, 1/3 cup of heavy cream and 1/3 cup cream cheese and whisk. Set aside.
Dry ingredients:
1. In a large bowl, combine 2 1/2 cups flour, 1/2 cup sugar, 1/2 teaspoon sea salt, and 1 1/2 tablespoons baking powder.
2. Use a pastry cutter to cut in the cold or frozen butter. You may also grate the butter using a cheese grater and mix it in that way. Cut the butter in until it is incorporated and there are still pieces of butter about the size of a pea.
3. Add the wet ingredients to the dry ingredients. Use a wooden spoon to stir it together until it forms a dough.
4. Coat your hands with flour and finish kneading the dough in as few strokes as possible. Overworking the dough makes for a tough scone. Use your hands to fold the dough on top of itself, creating more and more layers until it has come together and all the flour is incorporated. You can add a tablespoon or two of ice-cold water if you think it’s necessary. Try to get the dough to come together in five to eight folds.
5. Prepare a workspace with plenty of flour. Transfer the dough to the workplace and use your hands to shape the dough into six to eight-inch circles. This will give you really thick, tall scones. The thicker your circle of dough is, the taller your scones will be.
6. Use a sharp knife or pizza cutter to cut the circle in half. Cut each half into three equal triangles.
7. Place on a baking sheet that has been lined with a silicone baking mat or parchment paper.
8. Place the scones at least three inches apart from each other. A metal spatula makes it easy to transfer to the baking sheet.
9. Freeze for 30 minutes. If you don’t have room in your freezer, you can put them in the fridge for 45 minutes.
10. Fifteen minutes before the scones are done freezing, turn your oven to 400 degrees Fahrenheit.
11. Brush the top of each scone with cream. This will make the scones get nice and brown.
12. Bake: Put the scones in the oven and bake for 10 minutes at 400 degrees.
13. Reduce oven temperature to 375 degrees Fahrenheit without opening the door. Bake for another five to eight minutes or until the tops are golden brown. Don’t overbake.
14. Remove from the oven and let set on the pan for 10 to 15 minutes. Transfer to a wire rack to cool completely.
15. Make the glaze: in a small bowl add 1 1/2 cups powdered sugar, 1/2 teaspoon vanilla, 1/4 teaspoon sea salt, and 1 tablespoon milk. Whisk together and add more milk until you have a consistency you like. Drizzle over the tops of the scones and let them harden (it usually takes 20-30 minutes).
16. Pair with any of the eight flavours of Mel’s Sticky Jam.
Reheat in a toaster oven for best results. Enjoy with your morning coffee or tea!