This month's challenge was all about herbs and in the end brought together two odd bedfellows.
A basic recipe from the book of Small Batch Preserves had me dreaming of pear wine and chives. I was able to find local chives and pear wine. I chose the flavors for a reason. It was all about the cheese.
I took a big Costco brie, slathered the Pear WIne Jelly with Chives all over it, wrapped it in puff pastry and baked it off.
OMG. It was better than I had imagined. So good that I almost forgot to stop eating and take a picture. Four people ate almost the entire thing. We could not stop talking about how perfect the flavors combined.
Before I began cooking I knew I would ge giving three jars away. I made a double batch and am looking forward to many more culinary adventures. Glazing a roast chicken....spreading on fruit tarts...thumbprint cookies...more cheese...
Basic Herb Wine Jelly
1 3/4 cups dry white or red wine
1/4 cup white or red wine vinegar
3 tbsp fresh herb leaves or 1 tsp dried (I used more)
3 1/2 cups granulated sugar
1 pouch liquid fruit pectin
1. Combine wine, vinegar and herb leaves in a large stainless steel or enamel saucepan. Bring mixture to a boil: remove from heat. Cover and allow to steep for 30 minutes to extract flavor.
2. Strain mixture through a lined sieve; discard leaves. (I did not strain, just lifted all the herbs from the pot) Return liquid to saucepan and stir in sugar. Bring to a boil over high heat and boil rapidly for 1 minute, stirring constantly. Remove from heat and stir in pectin.
3. Ladle into hot jars and process for 10 minutes in hot water bath.