Party With Peppadew!
If you are entertaining on New Year's Eve you have probably already sorted out most, if not all, of your menu. But if you have not, or you are attending a soiree where you are expected to bring something, I have the perfect item for you.
Peppadew is a brand of South African sweet piquante peppers available at Guercio's ($3.99) and a few other local shops. Crisp, sweet and spicy, they are absolutely delicious. They can be used as part of relish trays or as an ingredient in salads or sandwiches. Recipes for entire entrees composed around their unique and delightful flavor are available on the company's website. But today, I am here to provide you with a quick and easy recipe for a quick and easy hors d,Aeoouevre. You'll find that the creamy goat cheese is a perfect complement to the firey, sweet vermillion peppers.
Peppadew Peppers Stuffed With Chevre
(makes about 18)
1 jar of Peppadew (I prefer the "mild", but a "hot" variety is also available) 6oz. chevre (softened) 3oz. cream cheese (softened) chopped Italian parsley
Drain and rinse the peppers. Pat dry. Slice a tiny bit off the bottom of each pepper so that it will stand up. In a bowl, combine the chevre and cream cheese. Place mixture into a piping bag. If you don't have a piping bag, putting the cheese into a Ziploc and cutting off the tip will work equally well. Fill each pepper with the chevre and cream cheese mixture. Garnish each pepper with parsley. Refrigerate. Remove from refrigerator 20-30 minutes before serving (cold cheese imparts little flavor).
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