L’Épicurien Red Pepper Confit with Raspberries and Cayenne

L’Épicurien Master Jam Maker Bernard Le Gulvout is renowned for his flavorful jams and spreads with a true epicuriosity, blending unique ingredients using traditional methods of cooking fruit in copper cauldrons to best maintain the natural flavors and colors of the always fresh, high-quality ingredients used.

 

4.4oz

Savory Cheddar Cookies with Red Pepper and Raspberry Confit 

 

• 2 cups shredded Cheddar cheese
• 1 cup all-purpose flour
• 6 tablespoons chilled butter, cut into smll pieces
• 1 jar L'Epicurien Red Pepper Confit with Raspberries and Cayenne

 

Blend cheddar cheese, flour, and butter in a food processor until dough is a coarse-meal texture and forms into a ball. Wrap dough in plastic wrap and refrigerate for 30 minutes. Preheat oven to 400 degrees F . Shape dough into 1 1/2-inch balls and place 1 inch apart on a baking sheet.

Bake in the preheated oven for 5 minutes. Remove from oven; press thumb into top of each ball, creating an indentation. Spoon about 1 teaspoon red pepper and raspberry confit  into indentation. Bake until edges are golden brown, about 5 minutes.

 

Red Pepper and Raspberry Confit Kielbasa Appetizer

 

• 1 lb kielbasa or smoked sausage
• 3⁄4 cup L’Epicurien Red Pepper Confit with Raspberries and Cayenne

 

Preheat oven to 375 degrees F. Cut the kielbasa into 24 slices. Place the kielbasa and confit in a non-stick 8x8-inch baking dish and stir until kielbasa is well-coated. Bake for 30-35 minutes until heated and sausage is slightly caramelized, stirring several times during the cooking process adding a tablespoon or two of water to create a sauce and prevent meat from sticking to pan. Serve hot with toothpicks.