Recipes

Pepper Infused Vodka for Bloody Marys

I use a glass beverage dispenser with a spicket, but a large plastic jug or pitcher could be used too.

Slice yellow, red and orange peppers into thin strips, using a 1/3 of each pepper. Mince one small jalapeno pepper and one large clove of garlic. Add 4 fresh basil leaves and mix with a liter of vodka.  Keep in a cool dark place for 4 days. Strain and store in a glass bottle. Can be refrigerated for six months.

 

 

Roasted Tomato Bisque with garlic and basil

2         pounds tomatoes, quartered
5         cloves garlic
2         onions, thinly sliced
1/4      cup olive oil
2         cups vegetable broth
1/2      cup chopped fresh basil
2 TBS brown sugar
1 TBS lemon juice
Salt & pepper to taste

1. Preheat oven to 450 degrees.
2. Spread the tomatoes, garlic and onions on a rimmed baking sheet and drizzle with olive oil. Generously season with sea salt & pepper and mix will. Roast for 30-35 minutes until lightly browned and caramelized.
3. Transfer the roasted veggies to a large pot and add the broth. Bring to a boil, then simmer for 10 minutes. Working in small batches, puree the soup in a blender until smooth. Return to pot and add the brown sugar and lemon juice.

Serve with the basil sprinkled on top.
This soup is so easy and low in fat and calories!

Surinam Cherry Jelly

4 cups surinam cherries
4 cups water
1 packet dry pectin
4 cups sugar
2 TBS lime juice

Wash and measure cherries. Add equal parts water. Put in a large pot and heat to boiling. Smash the cherries while cooking. Reduce heat and simmer for 20 minutes. Drain with a fine mesh colander.

Measure 4 cups of juice into a large pot. Bring juice to a boil and add one packet of dry pectin , 4 cups of sugar and 2 TBS lime juice. Reduce heat and simmer until mixture reaches 222 degrees or until thickened. Pour into sterilized jars and seal, or keep in the refrigerator.

Surinam Cherry Jezebel Sauce Appetizer

1 cup surinam cherry jelly
1/4 jar fresh horseradish
1 TBS Dijon mustard
1 block cream cheese
Triscuit crackers

Heat 1 cup surinam cherry jelly in a small pot over low heat. Remove from heat and add 1/4 jar of fresh horseradish and 1 TBS Dijon mustard. Mix well and pour over cream cheese and serve with Triscuit crackers.