Cheese Coins With Jalapeno Jelly Food

JALAPENO JELLY

Steps:

• Combine the green bell pepper and 12 jalapeno peppers in the container of a food processor or blender. Process until finely chopped. This can be done in batches, if the peppers do not fit.
• Transfer the peppers to a large saucepan, and stir in the cider vinegar. Bring to a boil, and let simmer for 15 to 20 minutes. Strain the mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
• Return the liquid to the saucepan, and stir in the salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in the liquid pectin.
• Stir in the remaining jalapeno peppers, and ladle into sterile jars leaving 1/4 inch headspace. Seal jars in a hot water bath. Refrigerate jelly after seal is broken.

CHEESE COINS WITH JALAPENO JELLY

Steps:

• In a food processor, pulse to combine flour, salt, and spices. Add butter; pulse until mixture resembles coarse meal. Add cheddar; process until dough starts to hold together.
• Turn out dough onto a lightly floured surface; knead a few times. Divide into four equal pieces, and roll into logs, each about 6 inches long and 1 1/4 inches wide. Wrap in plastic; refrigerate until firm, at least 1 hour or up to 3 days. (Dough can be frozen up to 1 month; thaw until pliable.)
• Preheat oven to 350 degrees. Cut dough into 1/3-inch-thick slices; place 2 inches apart on parchment-lined baking sheets. Bake, rotating sheets halfway through, until lightly browned, about 20 minutes. Let cool on baking sheets 1 minute, then transfer coins to a wire rack to cool completely. Cheese coins can be stored in an airtight container at room temperature up to 3 days.
• To serve, spoon a small amount of jelly onto center of each coin.

CHEDDAR CHEESE COINS

Steps:

• In the bowl of a food processor, combine flour, both cheeses, black pepper, salt and paprika, and pulse until well combined and sandy, about 30 seconds. Add butter and scallions, and pulse just until well blended, about 30 seconds. Continue pulsing and drizzle in 2 tablespoons of ice-cold water just until the dough comes together.
• Transfer dough to a lightly floured work surface and divide in half. Roll each half into a log that is 1 inch in diameter and about 12 inches long. If using sesame seeds, spread them onto the work surface and roll the log over the seeds until lightly coated. Wrap each piece of dough in plastic wrap and chill until firm, about 2 hours or overnight.
• Place racks in upper and lower thirds of the oven and heat oven to 350 degrees. Line 2 baking sheets with parchment paper or aluminum foil.
• Using a sharp knife, slice chilled logs into ¼-inch-thick slices. Arrange them on the prepared sheets about ½ inch apart. Bake, switching the sheets from top to bottom and rotating halfway through, until golden and just firm (they will continue to crisp up as they cool), 23 to 25 minutes.
• Let cookies cool on the baking sheets for 2 minutes, then transfer them onto wire racks to cool completely. Store cookies in an airtight container at room temperature overnight, then refrigerate for up to 1 week. To recrisp after refrigerating and serve warm, heat in a 350 degree oven for 5 minutes.

HOT JALAPENO PEPPER JELLY

Steps:

• Sterilize 5/ 8 oz. jars, ladle, funnel, rings and new lids.
• Chop jalapenos with 1 cup vinegar in food processor, very fine, seeded or not, depending on how hot you want your jelly.
• Combine puree with remaining vinegar and 6 cups sugar in large 8 quart pot and boil over high heat. Boil 10 minutes stirring frequently.
• Add pectin and continue to boil for one minute.
• Add food coloring if desired.
• Ladle jelly into jars leaving 1/4 inch headspace.
• Wipe jar rims with a damp paper towel to make sure of a tight seal. Place sterilized lid on top with tongs and screw on ring, until tight.
• Process jars in boiling water bath for 10 minutes to insure sterilized contents and cool on a towel until lids 'pop'.
• Store in a cool dark dry place after removing rings and wiping jars dry.

GARLIC EXTRAVAGANZA CHEESE SPREAD/DIP WITH JALAPENO JELLY OR RAS

Steps:

• Fill a soup/salad bowl with grated cheese. It will take up less room as you mix.
• Add garlic & onion to your preference. ***This recipe is meant to have a powerful amount of garlic flavor.
• Add mayo by spoonful & mix until it's about the same consistency as pimento cheese spread. Of course, taste with a dab of jalapeño jelly on a cracker & adjust garlic & onion & mayo to your preference.
• Best if chilled for an hour before serving.
• Do not top with jelly or preserves until you are ready to serve it.
• Serve cheese spread smushed out a little on a saucer/plate. Spoon jalapeño jelly or raspberry preserves over the top. You want to have about the same amount of jelly/preserves as cheese spread.
• You want about a 1:1 ratio of cheese spread to jelly on your cracker for it to taste perfect.
• (Jalapeño jelly does not have the heat of jalapeños. It just has the flavor. So if you are afraid of jalapeños, don't be afraid of the jelly).
• I usually have one dish with the jalapeno jelly & another dish with the raspberry preserves because many of my people are scared of the jalapeno jelly.
• The recipe's creator says you must use Club crackers, but I prefer the ritz type.