I always like to have a few jars of Hot Pepper Jelly on hand, particularly during the holiday season. Hot Pepper Jelly is always an appreciated hostess gift. It’s so versatile. I love to have a bit on a cheese tray, perfect with a leg of lamb, or on a grilled cheese sandwich. It’s a really nice glaze for chicken or pork, too. Are you getting the impression this is a versatile sauce to have in your pantry? You would be right…. Continue reading
Hot Pepper Jelly (with a Tropical Twist)
13 Wednesday Dec 2017
Posted in Appetizers, Condiments, Gluten Free, Hot Chiles, Make Ahead, Mango, Peppers, Pineapple, Sauces, Vegetarian
Salmon, leeks and lemon are a lovely combination. I was going to make a cream-based sauce, but that just seemed too rich. I thought it would “muddy” the clean flavor of the salmon. This was light, very flavorful and rich enough. What more could a Goddess want? 
I love fennel. I love it raw, but when it’s roasted or sautéed…mmm…it’s just superb. So many times I’ve heard people say they don’t know what to do with fresh fennel. This is a perfect marriage…fennel and apple. There’s no fighting here! 
Every now and again, we have a vegetarian at our holiday table. There are always plenty of side dishes that will work for them, but I think vegetarians should be able to experience a filling and delicious main course. Just to be clear, non-vegetarians gobble this up, too! Yeah, I went for the Thanksgiving pun…get over it! 
At our house, rice pudding is a HUGE comfort food. Right up there with tapioca pudding, but that’s another post. And then, there’s pumpkin pie, all spicy and creamy. And around this time of year, pumpkin pops up in everything, so I decided to combine these two comforts. Why not? And just in time for Thanksgiving, too. 
The Goddess has come to the conclusion that autumn is her favorite time of the year, certainly from a culinary standpoint. You know, the things that are just so delicious—apples, pears, Brussels sprouts, winter squash are in abundance. Not to mention soups and stews. Yup! It is a great time of year to be cooking…and eating. 
Boneless chicken thighs are a natural for stuffing. The cheese-stuffed jalapeño is a perfect way to keep the cheese from oozing out of the thigh and giving the whole thing a nice little Zing!! A pan sauce, a Cuban tamale and dinner is served. 
Most of the time, when we prepare poppers, we cut the top of the chile off, remove the seeds and stuff away. Easy, right? But, what if you want to leave the chile whole and stuff it? Then, how do you remove the seeds and membranes? 
Every now and again, you happen on a dish that’s just perfect. This is that dish. It’s a positively delicious dish. It’s loaded with rich flavors and vivid colors. Though it’s absolutely best made when the garden is overflowing, it transcends seasons. And perhaps best of all, it goes together quickly and is even better made ahead and eaten at room temperature. 
I love fritters. They’re a great way to use veggies. They’re a great way to use up leftover veggies and they’re fried. And anything fried is just better. Face it. It’s true. You know it’s true. 
Goddess Cooks 