All the peppers in this Jelly spend time in the smokehouse before finding themselves enrobed in jelly, for a rich, smoky flavor paired with the sweetness of the sugar and the sourness of the apple cider vinegar
Zesty but not hot; served on crackers by a local vintner in his tasting room...
Apple cider vinegar, Smoked Poblano, Cane sugar, Red Bell and Jalapeno peppers, water, pectin.
Wilted Winter Greens with Smoked Poblano Goat Cheese
Sturdy greens, like beet tops, kale or chard
Blackberry Balsamic Vinegar
8 oz Goat Cheese
1/4 cup Smoked Poblano Pepper Jelly
The final prep of this dish goes really fast. Make sure whatever else you are serving is ready before you start the final prep. Preheat oven to 350. Cut out the center rib from washed greens. The amount of greens needed will depend on how many people you're feeding, and whether this dish will be a side or the main meal; start with about twice as much volume as you want to end up with on the plate.
Prepare the Smoked Poblano Goat Cheese. You will need about 2 TBS per serving, so adjust accordingly. I like to make more than I need and freeze the rest so I have it on hand for another moment. Soften the goat cheese until you can mash it with a fork. Add the jelly and stir thoroughly to incorporate the two. Heap the mixture onto a piece of waxed paper and form it into a log. Roll the paper around it and chill.
Heat a large skillet until it is very hot. Add enough olive oil to coat the bottom of the skillet. Add the greens and quickly saute just until wilted. Remove from the heat and sprinkle a dash of vinegar on top. Plate the greens onto individual serving dishes. Top each with a slice of Smoked Poblano Goat Cheese. Place them in the oven just long enough for the cheese to begin to melt, 1-2 minutes. Serve immediately.
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