Hot Pepper Plum
Hot Pepper Plum
You know those days when you don't want anything fancy, but you're craving salt, and sugar, and a bit of spice all at the same time? This reminds me of a refined version of eponymous hot pepper jelly - served most appropriately on a salty cracker, with a big smear of cream cheese. But this isn't your usual hot pepper jelly. Peppers are hard to grow in these parts -- we just don't get that hot. So we've used local Shiro Plums for the base- which provide the perfect punch of acidity and sweetness, and thrown in Korean Hot Pepper Powder (yes, the stuff you use for kimchi), for spice, and a whole lot of umami. When the triple-cremes and aged goudas elude me, this, with a slather of cream cheese, makes me very happy.
ingredients: shiro plums, organic cane sugar, organic lemon juice, Korean hot pepper powder.
Handmade on Orcas Island
Our line of cutting and spoon preserves are tailor-made for sweet & savory pairing. A natural accompaniment to cheese, our preserves upgrade your cheese platter to sublime. They bring a sense of gravitas to any meal– an appreciation for tradition: for the bounty the land provides, and the simple human ingenuity that inspired us long ago, to preserve it.
Cutting preserves are ‘membrillo’ style highly concentrated fruit purees – perfect for cheese & charcuterie pairing. Known as ‘fruit cheese’ in Europe, this classic, slow cooked recipe was originally used to take advantage of fallen orchard fruit. Our recipe is softer than you’d find in Europe & spreadable– but holds it’s shape perfectly on a cheese platter (or layered between two cookies). We don't add pectin to quicken 'set up' - we rely solely on the magic of fruit, sugar, time and evaporation to concentrate our preserves. This means you get a heck of a lot more fruit. Smooth and rich, these are also great flavor starters for glazes, vinaigrettes, sauces and fillings.
Spoon preserves, more like a traditional jam, have a softer set than our cutting preserves, but with lots of great texture. Super fruit forward, these are made using classic French techniques, including a long soak to draw out the most from the fruit's juices. They are equally at home on toast, dessert, cheese, or straight from the spoon (the way preserves were originally enjoyed - unadorned - all eyes on the fruit in the middle of a snowy winter).