a cherry pepper of a giveaway!

It’s over, can you believe it? Yeah me neither. It feels like only yesterday we were cheering over the first day of summer break and now ten weeks, countless day trips, endless hours spent floating in the pool and one family vacation later… and the summer of 2014 is coming to a close. I have mixed feelings about summer’s end. On one hand I’m ready to get back into a set routine; sure that means shuttling kids to and from school, soccer, gymnastics and so on— but there’s a certain comfort to be found in the routine. On the other hand I could do without another year of maddening school projects, endless video game vs. homework battles and the daily chore of making lunches. Not to mention feeling as though it goes from the first day of school to Halloween to Thanksgiving in the blink of an eye. Seriously, before you know it we’ll all be stressing over holiday dinner menus, Black Friday shopping and the impending countdown to the end of the year. Ugh.

Luckily the end of Summer doesn’t mean the end of garden fresh vegetables. Root vegetables, apples and pears, pumpkins and gourds and a variety of peppers are at their seasonal best this time of year. In fact on a recent trip to Corrado’s Market the local cherry peppers looked so good that I couldn’t pass them by. I threw a dozen in a bag and figured I’d decide what to do with them later. Turns out that inspiration was no further away than the cheese department. You see Corrado’s sells an amazing sharp provolone that my husband and I adore, but some may find too strong for everyday snacking. As I pushed my cart along I thought about that cheese and imagined the flavor mellowing beautifully if it was wrapped in a bit of imported prosciutto, stuffed inside of a cherry pepper and allowed to cure for a week or so in some quality olive oil. Oh yeah, you know what I’m talking about right? Those spicy little stuffed cherry peppers that are an integral part of every good antipasto platter and olive bar. Yup that’s right, that’s exactly what I made… and man were they delicious!

But my story doesn’t end there— You see writing about back to school and the impending holidays began to make me feel a bit stressed. Don’t get me wrong, while I enjoy all the planning, prepping and preparing of a holiday meal it seems to become more and more difficult to pull off with each passing year. Apparently the universe sensed my stress and sought to sooth me with a little retail therapy… No sooner did I think ‘Thanksgiving’ then along came an email from Pacific Merchants Trading Company offering to send me a few pieces of their gorgeous tableware to use and review! By now you know that I’m a sucker for dishware (especially serving pieces) so you can imagine how quickly I jumped at the chance to add a few of their beautiful Acacia wood pieces to my collection. But the folks at Pacific Merchants didn’t just want me to be happy, nope they wanted you to be happy too! Pacific Merchants has offered to send one lucky beets and blue cheese reader a $50 gift certificate which they can use to purchase something amazing from their website. But that’s not all, they also wanted to offer EVERYONE reading this post a coupon towards a future purchase. Simply enter “WeLoveBeets” at checkout  on www.pacificmerchants.com  for 20% off your next purchase, from now until October 1, 2014. Pretty fantastic, right? Yup those lovely people over at  Pacific Merchants really know how to talk a girl in off a ledge!

So thank your lucky stars that I start worrying about Thanksgiving in September and go enter the giveaway, make this recipe and serve it up in something beautiful from Pacific Merchants

Pickled Cherry Peppers with Prosciutto and Provolone
I never need to buy those expensive olive bar peppers again. And now neither do you!

stuffed cherry peppers

12 large hot cherry peppers
6 cloves garlic, divided
1/4 tsp. black peppercorns
1 bay leaf
2 cups white wine vinegar
1/2 cup balsamic vinegar
2 cup water
1 tsp. coarse kosher salt
2 tsp. granulated sugar
1/2 lb. wedge of sharp provolone cheese
12 slices prosciutto
3 cups extra-virgin olive oil

  1. Wash and dry peppers and put in a large glass jar. Peel and smash three garlic cloves and add them to the jar with the peppers. Then add the peppercorns and bay leaf.
  2. Combine the vinegars, water, salt, and sugar in a saucepan. Bring to a boil and allow to boil for 1 minute. Remove from the heat and carefully pour over the peppers, they should be fully submerged. Allow to cool to room temperature on the counter, then cover and refrigerate for 1 week. (The peppers will absorb a considerable amount of the vinegar. Once the level has dropped a few inches you’ll want to add something to the jar to weigh down the peppers and keep them submerged in the vinegar. I found that a small ramekin worked well.)
  3. Drain the peppers well and use a sharp paring knife carefully remove the stem. With a baby or demitasse spoon carefully scoop out the seeds, leaving the pepper hollow but intact. Place the peppers cut side down on paper towels and allow them to drain further.
  4. Cut the cheese into blocks small enough to fit in each pepper. Wrap one slice of prosciutto around a block of cheese (don’t worry if the prosciutto pulls apart), then gently stuff into a cherry pepper. Repeat the same process with the remaining peppers.
  5. Carefully place all of the peppers and the three remaining garlic cloves in a large glass jar. Cover with olive oil, put the lid on and refrigerate for at least 24 hrs. Allow to come to room temperature before serving. And speaking of serving…

*adapted from chez panisse vegetables

HIP, HIP HOORAY, IT”S A GIVEAWAY!— HAS ENDED

wood plates2CONGRATULATIONS MIMI… YOU’RE THE LUCKY WINNER!

To enter for a chance to win a $50 gift certificate to Pacific Merchants Trading Company (which can be used for any number of beautiful times including a set of Acacia serving pieces like mine), please leave a comment below telling me what you like or dislike most about hosting a holiday dinner.

Are you like me and you love the recipe researching, list making, planning and ultimately pulling together a meal that hopefully tops all others? Or do you dread everything involved with a holiday dinner including the cooking, cleaning and having your family converge on you like locusts? Whatever it is, I want to hear it!

Leave your comment between Wednesday, September 3, 2014 and Thursday, September 11, 2014. (One comment per person please, US residents only.) Entries must be left via the comment form at the bottom of this post. A winner will be selected using Random.org. on Friday, September 12th and will be promptly contacted.

So please leave a comment and then feel free to…

  • Follow @beetsbluecheese on Twitter.
  • Become a beets and blue cheese follower via e-mail
    (you’ll find the “follow me” button at the top of this page).
  • Follow @beetsbluecheese on Instagram.
  • Share this giveaway with your friends on Facebook and Twitter.

Good luck!

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14 thoughts on “a cherry pepper of a giveaway!

  1. Those peppers look great and they will certainly add to the delicious Thanksgiving dinner we share at your table. That’s my favorite part!!

  2. I am constantly searching the web for new decorating ideas/presentations for the holidays. Cooking – I love when someone else does it, however, I do look for new recipes all the time. I find myself getting nervous that the food will not come out right. My biggest challenge is having all the food items done at the same time and staying hot. I love setting a beautiful table.

  3. Fantastic food, wonderful company and a glass of something sparkly makes for a perfect holiday meal, minus the washing up of course!

  4. Love this pickled pepper recipe!
    I like hosting because it means I get to make some really good food. Not that my family doesn’t try hard, just that I like my food better…

  5. First, the cherry peppers look amazing! I love planning a holiday party like you said, looking up recipes, balancing out a meal between appetizers, salad, mains, side dishes, and desserts. On the other hand I absolutely hate the clean up part. Not the dishes exactly but packaging all the leftovers in Tupperware and stocking the fridge like it’s a tetras game. By that point all my energy has been exerted and the mental capacity needed for that task is just too much.

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