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9
HONEY JALAPEÑO BUTTER
While we love this butter spread on warm cornbread, it’s also
great atop a piece of grilled chicken.
Makes 1 cup
¼ jalapeño, seeded and halved
8 tablespoons (1 stick) good-quality unsalted
butter, room temperature, cut into
1-inch pieces
2 tablespoons honey
Pinch kosher salt
1. Put the jalapeño in the work bowl. Pulse on Chop
and then process continuously on Chop until fine
and evenly chopped. Scrape down the sides of the
bowl and add the butter, honey, and salt. Process
continuously, alternating between Chop and Grind,
until combined, about 30 seconds, stopping to scrape
down the bowl as needed.
2. Transfer the butter to a sheet of waxed paper. With the
aid of the paper, form the butter into a log. Roll and
wrap well in plastic wrap. Store in the refrigerator for up
to 2 weeks or in the freezer for up to 1 month.
Nutritional information per serving (2 tablespoons):
Calories 115 (85% from fat) • carb. 4g • pro. 0g • fat 11g • sat. fat 7g
chol. 30mg • sod. 18mg • calc. 24mg • fiber 0g
PEACH SALSA
The sweetness of this salsa makes it surprisingly versatile. While
it can be served with tortilla chips, it also works well on a piece
of grilled fish or crab cakes. We also love how it works on our
Ricotta Bruschetta on page 10.
Makes about 1½ cups
¼ large red bell pepper, cored, seeded, and cut
into ½-inch pieces
1 small garlic clove, peeled
1 small jalapeño, halved and seeded, cut into
½-inch pieces
½ small red onion, cut into ½-inch pieces
2 peaches, peeled and pitted, cut into
½-inch pieces
1½ tablespoons fresh cilantro or parsley
2 teaspoons fresh lime juice
1½ teaspoons rice (or raspberry or white
balsamic) vinegar
½ teaspoon honey
Pinch kosher salt
1. Put the red pepper in the work bowl and pulse on Chop
to roughly chop. Transfer to a mixing bowl.
2. Put the garlic, jalapeño, and onion in the work bowl.
Pulse on Chop until roughly chopped. Transfer to the
bowl with the red pepper.
3. Add the peaches and cilantro to the work bowl, and
pulse on Chop until the peaches are roughly chopped.
Transfer to the bowl with the chopped vegetables. Stir
in the lime juice, vinegar, honey, and salt. Cover and let
the salsa rest for at least 30 minutes to allow the flavors
to develop. Taste and adjust seasoning as desired.
Nutritional information per serving (2 tablespoons):
Calories 10 (5% from fat) • carb. 2g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 6mg • calc. 2mg • fiber 0g
PEPPADEW CHEESE SPREAD
A piquant spread that’s a cross between Southern pimento cheese
and fromage fort. You can always swap some of the Cheddar here
for whatever leftover bits of cheese you have on hand.
Makes 1
1
/
3
cups
1 small garlic clove, peeled
4 ounces good-quality sharp Cheddar, cut into
½-inch to 1-inch cubes, at room temperature
4 ounces goat cheese, softened
2 tablespoons salted butter, softened
2 ounces (about 8 or 9) hot, sweet, pickled
Peppadew peppers, drained and halved
2 tablespoons dry white wine
Pinch kosher salt
Butter crackers, for serving
1. Put the garlic in the work bowl. Process continuously
on Chop to finely chop, about 5 seconds. Add the
Cheddar and pulse 10 to 12 times on Chop to roughly
chop, then run on Chop continuously until finely
chopped. The Cheddar should be coarsely crumbled.
2. Break up the goat cheese in the work bowl, then add
the butter, Peppadews, wine, and salt. Process on Chop
continuously until well blended and mostly smooth,
scraping down the bowl as necessary. The finished
spread will be somewhat chunky, with some visible bits
of Cheddar and flecks of pepper throughout.
3. Transfer to a bowl and serve immediately with the
crackers. Alternatively, cover the bowl and chill for a
firmer consistency, at least 1 hour.
Tip: For an impressive presentation, transfer the spread
to a small plastic wrap-lined bowl; tap on the counter to
remove air pockets, and smooth the top with an offset
spatula or butter knife. Cover with plastic wrap and
refrigerate to set, at least 2 hours. Unmold the spread onto
a serving dish or platter. Let come to room temperature
before serving, 15 to 20 minutes.
Nutritional information per serving (2 tablespoons):
Calories 95 (73% from fat) • carb. 2g • pro. 4g • fat 8g • sat. fat 5g
chol. 26mg • sod. 134mg • calc. 78mg • fiber 0g
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