Appetizer idea: Raspberry Pepper
this simple sweet and spicy appetizer, serve slices of Hook’s Pepper Jack
Cheese on crackers, topped with a dollop of fresh raspberry
jam (see recipe below). Serve with a glass of Chardonnay.
Fresh Raspberry Jam
- 1½ cups raspberries, heaping
- ¼ cup pure cane sugar, scant
- ¼ teaspoon lemon zest
- ¼ teaspoon lemon juice
- In a large bowl, combine the berries
and sugar and let them macerate for about 10 minutes, or until the sugar has
begun to dissolve into the fruit.
- Transfer the berries to a heavy pot
and place on the burner over medium heat. Bring to a boil.
- Add the salt, lemon zest and lemon
juice and reduce the heat to medium-low.
- Allow the berries to gently simmer
for 15 to 20 minutes, or until the fruit breaks down and the mixture starts to
cook down, thickening slightly. If the fruit isn’t breaking down on its own,
use the back of a wooden spoon or a potato masher to help it out.
- When almost done, the jam will still
be loose (it’ll firm up more as it cools), but should coat the back of a wooden
spoon. Remove the jam from the heat and pour into your favorite clean glass
jars to cool. Cap and allow it to cool completely. Transfer the jars to the
refrigerator for up to 3 weeks or freeze for up to 6 months.
Recipe source: The Faux