We were very excited this week to be asked to serve our jelly at the Media Party that the city of Minneapolis hosted for the visiting media for the RNC. See mention in Saint Paul Pioneer Press http://www.twincities.com/rnc/ci_10346762?nclick_check=1 We served well over 1000 crackers with our Raspberry Pepper, Blueberry Pepper, and Green Pepper Jam. We also got to talk to so many interesting people from all over the world. Amy's sister Anne and our friend Clara helped us to keep the crackers rolling out. Earlier that day I decided to completely over schedule myself by entering a pie contest. As shown by the title my pie did not win, but by all the requests for the recipe, it must have been pretty good. I am posting it here because we ran out of recipe cards at the market. Serve this pie as you would a cheese cake (narrow slices), since it is very rich. The pepper- dark chocolate combination is wonderfully romantic, so I recommend making it for someone you love. Enjoy the Pie that Lost and we will see you at the Market!
Dark Chocolate Raspberry Pepper Pie
http://www.lucilleskitchengarden.com/
Ingredients:
1 unbaked pastry shell (9 inches), 2 Jars of Lucille’s Kitchen Garden Raspberry Pepper Jam, 1 package (8 oz.) cream cheese (softened), 1/3 cup sugar, ½ teaspoon vanilla extract, ½ cup whipping cream (whipped), 2 squares (1 oz. each) dark chocolate, 3 tablespoons butter
Preparation:
· Bake pastry shell at 450 degrees until golden brown; 12- 15 minutes. Let cool.
· In sauce pan, gently warm over medium heat 2 jars of Lucille’s Kitchen Garden Raspberry Pepper Jam. Remove from the heat; cool for 5 minutes. Spread into shell; refrigerate.
· In a mixing bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for 1 hour. Melt chocolate and butter; cool for 5 minutes. Pour over filling. Cover and chill for 2 hours; store in refrigerator.
· Serve with fresh raspberries.
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