SWEET AND SPICY RED PEPPER JELLY

THIN RED LINE, LAZY LADY FARM, VERMONT

PASTEURIZED GOAT’S MILK

This delicate little ash-covered beauty is named for the line of smoked paprika that runs through its pure white center. We love it, not only for its visual impact on the plate, but also for its tangy, zesty flavor. The spicy/sweet contrast of the red pepper jelly plays wonderfully against the subtle smoky aromas in the cheese while adding a splash of color to your plate. You can try the jelly with any soft cheese spread on bread or toast, but we like this pairing undiluted by bread, too (see page 96).

YIELD: 2 CUPS

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES PLUS 8 HOURS

1 red bell pepper, about 6 ounces

1½ cups granulated sugar

2 tablespoons dry pectin

½ cup white wine vinegar

½ teaspoon red chili flakes

Set aside a clean, dry 16-ounce glass pickling jar.

Remove the stem and seeds from the pepper and discard. Cut the pepper into 1-inch pieces. Purée the pepper in a blender or food processor about 1 minute, or until it has a consistent texture.

Meanwhile, in a small mixing bowl, combine the sugar and pectin. Mix well. Set aside.

Combine the red pepper, vinegar, and chili flakes in a medium saucepan and bring to a boil over medium heat. Reduce to a simmer.

Vigorously whisk in the sugar mixture in a slow steady stream. Return to a boil. Insert a thermometer. Continue to boil over medium heat until the liquid reaches 220°F, about 20 minutes.

Once the temperature is reached, turn off the heat. Skim off any light-colored foam using a spoon or ladle.

Transfer the jelly to the jar and refrigerate for at least 8 hours, or until firm.

Keep refrigerated. Serve at room temperature.

Chef’s Note: Make ahead. It will keep for up to 1 month.

Other cheeses to serve with this accompaniment: Humboldt Fog, chèvre, or cream cheese.

Creative suggestion: Try using different-colored peppers, such as yellow, orange, or green.