“Parting is such sweet sorrow, ” says Juliet to her love, Romeo, in Scene II in Capulet’s Orchard. But for me, it’s the parting of the sweet piquanté peppers and the good times we had together in the test kitchen.
This is the last recipe in this week-long treatise on Peppadews that began on Super Bowl Sunday. If you’ve been following along, you already know what a Peppadew is and what wonders it brings to a variety of dishes. If not, please take a few minutes to browse the blogs so can you catch up with the rest.
The Pull of Pierre Peppadew: The story of my good fortune to receive a shipment of Peppadews from “Pierre Peppadew” (our endearing name for Pierre Crawley). My friend Melanie joins me in the test kitchen to create new recipes. Recipe #1 was Peppadew Pesto Rolls. (Five Stars)
Peppadew Proliferation: Recipe #2 Mushrooms Stuffed with Peppadew and Sausage. A real winner! (Five Stars)
Stuff It, Peppadew Recipes #3: Shrimp and Feta Stuffed Peppadews taught us something about Peppadews (Three Stars with a caveat.)
Peppadew® Pepper Baskets
Pierre Crawley is from Peppadew® Fresh. The Peppadew Pepper Basket is from their test kitchen where Chef Monica Cipully creates hundreds of Peppadew delights. This recipe is one of hers.
The “basket” is made from filo dough which I love working with. Its delicate, paper-thin sheets never disappoint and it’s always light and buttery. The only thing we did differently was to bake the filo inside the ramekins.
The recipe said to turn the ramekin upside down and use it as a mould. We thought it would be less crumbly (as filo can be) if you didn’t have a ramekin to hold it together while eating. (Am I always this contrary?) I admit, I do want to try it the Chef Monica way next time.
Result: Perfection! The taste of the Peppadew always comes through but we could still taste the other veggies along with a slight sweetness from the puree and the sugar. I will definitely make these again. They would be great as a starter or served at a luncheon with chicken salad. Melanie ate one for breakfast the next day. I’m already thinking of a variation on the filling, with Peppadews as a main ingredient, of course.
Thank you, Pierre, for sending me the Peppadews. I hope that I have contributed to your mission of “educating U.S. consumers, chefs and retailers about the Peppadew® fruit, its story, flavor, and unique applications.”
So with bittersweet regards, I bid adieu to the Peppadew. (For now, anyhow.)
Peppadew® Pepper Baskets From Peppadew® Fresh
- 1 pack (7 oz) filo pastry
- 2 tbsp olive oil
- 2 medium-size zucchini squash cut into small slices
- 8 oz mushrooms
- 1 crushed clove of garlic
- 2 tsp tomato puree
- 2 tsp sugar
- 12 chopped Peppadew Sweet Piquanté Peppers
- 1-2 tbsp Peppadew® Sweet Piquanté Peppers liquid
- 2 oz melted butter
Take 2 tbsp of liquid from a 14.75 oz jar of Peppadew® Sweet Piquanté Peppers. Gently fry the zucchini squash, mushrooms, garlic, tomato puree and sugar in the olive oil until soft. Add the Peppadews® and their liquid and season to taste.
Put eight upturned Dariole moulds or ramekins on a baking sheet. Brush with melted butter. Cut filo pastry sheets in half and layer three pieces over the mould, brushing each sheet with melted butter. Bake for 10-12 minutes until golden brown at 400°F. Gently reheat the mixture and pile into the moulds.
Chef Cipully suggests serving serve as a starter (we concur) or snack with either new potatoes, salad or green vegetables.