MARK C. PSORAS/For the Daily News
Kate Rapine's Stuffed Cherry Peppers.
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Fresh-picked and ready to cook
1/2 cup fresh orange juice
2 tablespoons lime juice
1 1/2 teaspoons sesame oil
1/2 cup olive oil
Salt and fresh ground pepper to taste
1 1/2 teaspoons cumin
Mix liquid and dry ingredients in a large bowl to blend. Toss all vegetables in the bowl and let sit for one hour before serving. Makes 4 cups.
Source: Iron Hill Breweries.
TOMATO JAM
6 large ripe tomatoes, sliced
cup sugar
1/4 cup lemon juice
3 sprigs basil
1/2 teaspoon cracked black pepper
1 teaspoon salt
Put tomatoes, sugar and lemon juice in large pot over low to medium heat, cooking it down until syrupy, about 30 minutes. Add the basil and salt and pepper, cook another 5-10 minutes. Jam should be the consistency of a paste. Remove from pot and let cool to room temperature.
Puree in a blender until smooth. Refrigerate until thick and cold and use it as you would apple butter. Tomato jam makes a great base for salad dressing and is a good addition to a cheese plate. Makes 2 cups.
Source: Marshallton Inn.
