tag:blogger.com,1999:blog-64117555373395768562024-03-13T22:09:18.380-07:00KK & Nanita's Hot Peppah JellyFor our hot peppah jelly lovers everywhere!Anonymoushttp://www.blogger.com/profile/17626250747018405334noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-6411755537339576856.post-63920266666769637722010-11-29T06:15:00.001-08:002010-11-29T06:15:57.554-08:00The 2010 Batch is Up!<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_gQ6dblIwi2M/TPO0BzWDJUI/AAAAAAAAE5A/n0fmHujrPHM/s1600/makin+jelly.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_gQ6dblIwi2M/TPO0BzWDJUI/AAAAAAAAE5A/n0fmHujrPHM/s400/makin+jelly.jpg" width="400" /></a></div>Thanks to the extra-super-long Thanksgiving weekend, the first teeny-tiny batch of <a href="http://hotpeppah.blogspot.com/2010/08/our-first-fan-vid-baked-brie.html">KK & Nanita's Hot Peppah Jelly</a> has finally made its appearance! Thanks to a perfect hot pepper–growing summer, the 2010 batch is some crazy, intense stuff. More is on the way in the following weeks, so if you're looking for the perfect holiday gift, <a href="mailto:kknanitahotpeppah@gmail.com">contact us</a>!Anonymoushttp://www.blogger.com/profile/17626250747018405334noreply@blogger.com0tag:blogger.com,1999:blog-6411755537339576856.post-2353065092796850072010-08-30T12:00:00.000-07:002010-08-30T12:00:58.527-07:00Our First Fan Vid + Baked Brie!<object height="305" width="400"><param name="movie" value="http://www.youtube.com/v/uNaMyerhM_Q?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/uNaMyerhM_Q?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="400" height="305"></embed></object><br />
Michael & Shane dedicated their first episode of <i>Snacking at Cherry Grove</i> to our Hot Peppah Jelly. We love this idea for baked brie, and can't wait to make it!Anonymoushttp://www.blogger.com/profile/17626250747018405334noreply@blogger.com0tag:blogger.com,1999:blog-6411755537339576856.post-53830085981134406962009-12-09T07:19:00.000-08:002009-12-09T07:20:24.043-08:00Mexican Chocolate Cookies with Hot Peppah Jelly<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gQ6dblIwi2M/Sx-6-bMEJ6I/AAAAAAAAECo/y3ziMSTmhhU/s1600-h/choc+hot+peppah+cookie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_gQ6dblIwi2M/Sx-6-bMEJ6I/AAAAAAAAECo/y3ziMSTmhhU/s400/choc+hot+peppah+cookie.jpg" alt="" id="BLOGGER_PHOTO_ID_5413250858735642530" border="0" /></a><br />KK concocted these cookies last year as a vehicle for our Hot Peppah Jelly. Adapted from a homemade sandwich cookie recipe by Wayne Harley Brachman (in his <span style="font-style: italic;">Retro Desserts</span> cookbook), she's added a little zing to create a grown-up cookie.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Mexican Chocolate Cookies with Hot Peppah Jelly</span></span><br /><br />• 1 1/4 cups all-purpose flour<br />• 1/2 cup unsweetened cocoa powder<br />• 1 teaspoon baking soda<br />• 1/4 teaspoon baking powder<br />• pinch of salt<br />• 1 teaspoon (or more, if you'd like) ground cinnamon<br />• 1 1/2 cups sugar<br />• 1/2 cup + 2 tablespoons unsalted butter at room temperature<br />• 1 large egg<br />• 1 teaspoon vanilla extract<br /><br />Set racks in the middle and upper third of the oven and preheat to 375 degrees Fahrenheit.<br /><br />In a bowl thoroughly mix together all of the dry ingredients. Add butter, egg, and vanilla, and combine until the dough is thoroughly mixed and massed together.<br /><br />Place small drops of batter (about 1/2-inch) onto a non-stick or greased cookie sheet at 2-inch intervals. With wet fingers, round out and flatten each drop a little. Bake for 8 minutes, turning the pans once, until the cookies are set. Place the cookies on a rack to cool.<br /><br />Make the sandwiches:<br />Place a small dollop of Hot Peppah Jelly on one cookie, then top with another.<br /><br />BTW--the cookies end up crunchy (like Oreos). If you store the sandwiches pre-made with the jelly, they get a bit soggy (which is yummy). But if you want them to stay crunchy, construct just before serving.Anonymoushttp://www.blogger.com/profile/17626250747018405334noreply@blogger.com0tag:blogger.com,1999:blog-6411755537339576856.post-72380295187376828892009-11-05T09:53:00.001-08:002009-11-05T10:01:17.799-08:00Hot Peppah Jelly Stir Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gQ6dblIwi2M/SvMRRzbDkNI/AAAAAAAAD50/Now0250l6ts/s1600-h/bok+choy+noodle+stir+fry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_gQ6dblIwi2M/SvMRRzbDkNI/AAAAAAAAD50/Now0250l6ts/s400/bok+choy+noodle+stir+fry.jpg" alt="" id="BLOGGER_PHOTO_ID_5400679375706493138" border="0" /></a>HPJ adds a wonderful sweet/spicy flavor to a simple stir fry. Add a dollop--along with some garlic and soy sauce--to a slightly sweet, stout green (bok choy is especially delish), and you'll have an incredibly flavorful side. Add some fresh noodles (like udon) and a little protein to create a satisfying main dish.Anonymoushttp://www.blogger.com/profile/17626250747018405334noreply@blogger.com0tag:blogger.com,1999:blog-6411755537339576856.post-87852028998753191102009-10-19T07:34:00.000-07:002009-10-19T07:48:14.754-07:00A Disappearing Act: HPJ & Cream Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gQ6dblIwi2M/Stx5jIcDEHI/AAAAAAAAD0U/Q882147mN1g/s1600-h/hpj+and+cream+cheese+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_gQ6dblIwi2M/Stx5jIcDEHI/AAAAAAAAD0U/Q882147mN1g/s400/hpj+and+cream+cheese+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5394320098150518898" border="0" /></a>Nanita's most famous crowd pleaser (foodwise, that is) is one of the easiest--and most popular--ways to serve hot peppah jelly. Place cream cheese on a plate, make a little moat on the top with a back of a spoon, then top with HPJ. Serve with crackers.Anonymoushttp://www.blogger.com/profile/17626250747018405334noreply@blogger.com0tag:blogger.com,1999:blog-6411755537339576856.post-85644553220669169052009-10-06T14:13:00.000-07:002009-10-06T15:07:47.692-07:00Instead of Honey...Hot <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Peppah</span> Jelly is a fabulous honey substitute. Nanita's always put a teeny bit in tea, which is especially wonderful when you're fighting a cold, so I've decided I'm going to experiment with other things.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gQ6dblIwi2M/Ssu0oyooc_I/AAAAAAAADz0/YSkZYAu_qs0/s1600-h/hot+peppah+pancake.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 243px; height: 183px;" src="http://1.bp.blogspot.com/_gQ6dblIwi2M/Ssu0oyooc_I/AAAAAAAADz0/YSkZYAu_qs0/s320/hot+peppah+pancake.jpg" alt="" id="BLOGGER_PHOTO_ID_5389599991958893554" border="0" /></a>I have a package of fairly lame blue corn pancake mix in the cupboard. Wanting to make it taste good (instead of like eating a field...in a bad way), I decided to change the recipe a bit, replacing the 2 teaspoons of honey with our jelly. Needless to say, yum! It added so much flavor I didn't need to add syrup or butter. Perhaps a healthier alternative?Anonymoushttp://www.blogger.com/profile/17626250747018405334noreply@blogger.com0tag:blogger.com,1999:blog-6411755537339576856.post-74394890293490886972009-10-01T06:47:00.000-07:002009-10-01T07:01:12.551-07:00KK's Easy Apple CakeThis wonderful cake is adapted from one of my hometown's Bicentennial cookbooks (hooray for Farm Women Group #8, Halifax, PA). I'm not the world's greatest baker--I like to play with ingredient amounts and usually mess up the chemistry of things in the process--but this is just about the easiest cake recipe I've ever seen. I added lots of additional spices...and it's fantastic with a little Peppah Jelly!<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Easy Apple Cake</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gQ6dblIwi2M/SsIQ-mz8PiI/AAAAAAAADxo/Tyvincrs9LE/s1600-h/apple+cake.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 173px; height: 230px;" src="http://3.bp.blogspot.com/_gQ6dblIwi2M/SsIQ-mz8PiI/AAAAAAAADxo/Tyvincrs9LE/s320/apple+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5386886772044873250" border="0" /></a>• 3 medium tart apples, diced<br />• 1 cup flour<br />• 1 cup sugar<br />• 1 tablespoon cinnamon<br />• 1 teaspoon ground cardamom<br />• 1 teaspoon ground ginger<br />• 1/2 teaspoon baking soda<br />• 1/2 teaspoon baking powder<br />• 1 teaspoon vanilla<br />• 1/4 cup butter, softened<br />• 1 egg<br />• a dash of salt<br />• 1 cup of chopped walnuts (optional)<span style="font-size:100%;"><br /><br />Preheat oven to 375 degrees Fahrenheit. Combine all ingredients in a large bowl--the moisture from the apples will help produce a thick batter. Spread into a 9x7–inch baking pan. Bake for 40 minutes.<br /></span>Anonymoushttp://www.blogger.com/profile/17626250747018405334noreply@blogger.com0tag:blogger.com,1999:blog-6411755537339576856.post-2993650828341434242009-09-27T10:12:00.001-07:002009-09-27T10:42:39.341-07:00The First Batch of 2009 Is In!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gQ6dblIwi2M/Sr-dty0TNFI/AAAAAAAADwA/Z4TS7rdsAgk/s1600-h/mason.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_gQ6dblIwi2M/Sr-dty0TNFI/AAAAAAAADwA/Z4TS7rdsAgk/s400/mason.jpg" alt="" id="BLOGGER_PHOTO_ID_5386197089419211858" border="0" /></a>Yesterday was a beautiful late-September Saturday, but we spent most of the day in the kitchen producing our first jelly of the year! It's been a rough year in the garden, and we were worried about our little peppers. How would they ultimately fare in the oddball cold, wet, Northeast summer we had? Somehow, they persevered.<br /><br />Frankly, we think this crop is better than last year's.<br /><br />We have 4, 8, 12, and 16 ounce jars available for all of the HPJ fans out there, so <a href="mailto:kknanitahotpeppah@gmail.com">drop us a line</a> if you'd like some! And don't worry if this batch sells out, there's lots more to come--especially for the holidays!<br /><br />And <a href="mailto:kknanitahotpeppah@gmail.com">send us</a> your HPJ recipes and stories--we'll post them here!Anonymoushttp://www.blogger.com/profile/17626250747018405334noreply@blogger.com0