Monday, February 8, 2010

Sweet Pepper Bites with Plum-Jalapeno Sauce

Sweet Pepper Bites with Plum-Jalapeno Sauce

Plum-Jalapeno Sauce
4 fresh plums
½ cup water
1 cup sugar
1 tbs corn syrup
¼ tsp Jalapeno flavoring

Cut fresh plums to remove the pit and dice them. Cook sauce ingredients until plums are soft and tender. Blend with a hand blender to a chunky consistency. Set aside to cool.

Bell Peppers

6 small red bell peppers

Cheese filling:
½ cup romano cheese
½ cup ricotta cheese
½ cup cream cheese
½ cup feta cheese
½ sprig fresh rosemary
1 sprig fresh thyme
1 egg yolk
Salt and pepper to taste

1 cup milk (more if needed)
1 cup flour
1 tsp yeast
A pinch of salt

2-3 cups vanilla oil (Add 1 vanilla bean per every 16 oz of cooking oil)

Heat the oil to medium-high temperature.
Mix the cheese filling ingredients, cover and set aside.
Cut the tops of the bell peppers and remove vines and seeds. Stuff them with cheese filling.
Dip your thumb and index fingers in the batter first to avoid dry spots in your peppers.
Dip bell peppers in the batter, shake them to remove excess batter, and hold them for a few seconds in the hot oil, then let go. If you put them into the oil at once, they will go all the way down and will stick to your pan. Cook until light brown in both sides, remove and put them in a paper towel to dry excess oil.
Put sauce in the plate and arrange the bell peppers aside it. Enjoy while still hot.

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