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Categories:
peppers peppercorns berries berries vodka peppadew peppers goat cheese Mascarpone sherry vinegar olive oil heavy cream shallot chives kosher salt lemon lime soda seltzer
Viewed: 69 - Published at: 4 years agoIngredients
- 2 jalapeno peppers
- 10 peppercorns
- 5 allspice berries
- 5 juniper berries
- 1 750-milliliter bottle good-quality vodka
- 1 (14 3/4-ounce) jar Peppadew peppers (about 20) in brine
- 5 ounces goat cheese
- 2 ounces mascarpone
- 1/2 teaspoon sherry vinegar
- 1 1/2 teaspoons olive oil
- 2 tablespoons heavy cream
- 1 1/2 teaspoons finely chopped shallot
- 1 1/2 teaspoons finely chopped chives
- Kosher salt and freshly ground black pepper
- 2 large limes, each cut into 8 wedges
- 12 ounces lemon-lime soda
- 12 ounces seltzer
Method
- Halve the jalapenos lengthwise.
- Set a saute pan over medium heat and add the jalapenos, peppercorns and allspice and juniper berries.
- Cook, stirring frequently, until the jalapenos are lightly browned, about 3 minutes.
- Combine with the vodka, cover and infuse for 24 hours.
- Strain.
- Drain the Peppadew peppers, reserving the brine (about 1 cup).
- Using a mixer with a paddle attachment, combine the goat cheese, mascarpone, vinegar, olive oil and cream.
- Beat until smooth.
- Stir in the shallot, chives and salt and pepper to taste.
- Refrigerate for up to 3 days.
- To stuff the peppers, spoon the goat-cheese mixture into a pastry bag fitted with a medium star tip; pipe into the peppers.
- If necessary, refrigerate the filled peppers for up to 4 hours, removing them from the refrigerator about 20 minutes before preparing the cocktails.
