On Sunday evenings in My imaginary French village we like to have a charcuterie platter and cheese.
A good charcuterie platter consists of, but not limited to, various types of cured meats, pâté, a baguette and cornichons.
The star of our charcuterie tonight was the gelée de piment d’Espelette from Rachel Khoo’s book My Little French Kitchen. I had never made any kind of jelly before, but when I saw this recipe I knew I had to try it. I’ve always liked all kinds of pepper jelly. It is an easy to follow recipe and quite fun.
The result was delicious! I was really surprised at the amount of fruit flavor from the wine that came through. It was a perfect balance of fruit and heat from the peppers. The jelly went well with meats, cheese, baguette and just on a cracker. Next time I’m making a double batch, it disappeared that quickly.
À bientôt,
Jane
Amazing to believe that solely wine would make a fruity jelly. I, too like spicy jams and jelly like the Southern favorite Jezebel, spicy pepper jelly over cream cheese. Your creation sounds much better with a chef’s creation.
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