Wednesday, September 12, 2012

Goat Cheese and Red Pepper Jelly Sandwiches

Red Pepper Jelly:
¾ lbs. of red bell peppers (about 2)
1 habanero pepper
1½ tablespoons of pectin
1 ½ cups sugar
1/3 cup vinegar
½ tablespoon butter
A pinch of salt

  • Cut the bell peppers and habanero in cubes
  • Pulse the peppers in food processor until finely chopped
  • Mix pectin and ¼ cup of sugar in a bowl
  • Mix peppers, vinegar, butter, salt, and remaining sugar in a pot
  • Bring mixture to a boil and let it cook for about 5 minutes on high boil
  • Gradually add pectin mixture, mixing constantly
  • Bring the new mixture to a boil for about 3 minutes.
  • Remove from heat and let it cool
The jelly won’t look jelly-ish until it’s cooled completely.  Let it cool outside overnight (about 24 hours) and then refrigerate. This will yield about a cup. More than you need for this recipe.
Goat cheese mixture:
6oz of goat cheese
6oz of crème cheese
½ cup of pecans
2 table spoon of parsley (fresh if available)
  • Mix all ingredients in a bowl.
  • Spread the cheese mixture on one side and jelly on the other.
  • Cut off crust
  • Wash your hand and enjoy!

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