Smoky Berry Brie

Here's a simple, sweet way to warmly welcome guests into your home. This is one appetizer you'll love to keep on hand for unexpected guests.

round of Brie

1/2 cup to 1* cup Dan T's Raspberry-Chipotle Sauce

(*depending on the size of the Brie)

Pour Raspberry-Chipotle sauce on Brie, then bake in a 350 F oven for 15 -20 minutes (or in a microwave on high for about 2 minutes ), until cheese softens and starts to melt and sauce is bubbling

Say Cheese & Chipotle

With the exquisite richness of Balderson's 5 year-old cheddar complimented by the luscious spark of Dan T's Raspberry Chipotle, guests will be savouring your taste in taste.

8 oz piece of Balderson cheese (or other exquisite cheddar)

1/2 cup Dan T's Raspberry Chipotle

Bring cheese and sauce to room temperature. Place cheese on a serving plate and pour on the sauce. Let guests slice their own portion of cheese. Serve with your favourite crackers.

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Mandarin-Raspberry Chipotle Chicken

This is a spectacular dish with a smoky, sweet finish that's delicious as a main course or can be served with toothpicks as an appetizer.

2 tbsp olive oil

2 small shallots, chopped fine

4 small cloves of garlic, chopped fine

1 lb boneless chicken breasts

1/4 cup Cointreau or other orange liqueur (even tequila)

1/4 tsp salt or to taste

about 1 cup shiitake mushrooms, wiped, stems removed and sliced

1/2 cup Dan T's Raspberry Chipotle Sauce

2 mandarin oranges, peeled and sectioned

Heat oil and sauté shallots and garlic on medium high for 5 - 7 minutes or until golden brown. Push aside garlic and shallots to edge of pan, add chicken pieces and sauté 2 minutes per side or until golden. Add liqueur and salt, cover and simmer about 5 minutes or until done (depending on thickness of breast). Remove chicken. Add mushrooms to pan and sauté 2 minutes. Add Raspberry Chipotle and orange pieces and heat on low for 2 minutes or until heated through. Meanwhile slice chicken on the bias, place on a platter and pour sauce on top.

Port, Portebellos & Pork... Chicken or Beef in a Raspberry Chipotle Sauce

This is a spectacular sauce with a smoky, sweet finish that's wonderful on roasted garlic mashed potatoes as a hearty vegetarian meal or with pork, chicken or beef for all those carnivores.

2 tbsp butter or olive oil

2 - 3 large portebello mushrooms, sliced (about 2 cups)

1 small onion, chopped fine

1/2 cup water

1 tsp powdered beef, chicken or vegetable stock

1/4 cup port, red wine or sherry

1/2 -2/3 cup Dan T's Inferno Raspberry Chipotle

Heat butter and sauté onions and mushrooms on high for 2 - 3 minutes. Add port, stock and water and continue on high 5 minutes, until liquid is reduced and syrupy. Reduce to low, add Raspberry Chipotle and cook 2 minutes until heated through.

Where's the meat: Marinate 1 lb pork tenderloin, top sirloin or boneless chicken breasts in 1/3 cup Dan T's Smoked for 2 - 4 hours, if possible. Remove from fridge one half hour before cooking. Grill on high 4 - 6 minutes on each side (depending on thickness) or till done. Set aside for 10 minutes, then slice along the bias. Serve on(or with) roasted garlic mashed potatoes and top with sauce. Serves 4.

Tips: For chicken, use sherry rather than port. For firmer mushrooms, sauté portebellos first and remove from pan. Continue with onions following recipe to the end, then return portebellos to pan.

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