We started the month with a movie and a champagne sipping. We are lucky to have an independent, non-profit historic art house theater close by. To celebrate Widow Cliquot, Circle Cinema and a local wine and liquor store hosted a champagne tasting before the film. We were treated to two glasses of Veuve Cliquot.
Movie review:
We really enjoyed this film. I would have liked a bit more history on Barbe Nicole (like how she ended up in this marriage and more on the inventions and innovations she made in the champagne industry) but I would recommend. I thought the acting was exceptional.
Champagne review:
I’ve never been a really big champagne lover but apparently that’s because I rarely have the really good stuff. We are going to spring for a bottle of this stuff soon! I would have definitely liked more than two glasses.
The only garden produce I’m really getting is jalapenos. I had enough to make jalapeno jelly but I also had some fresh cherries from the farm bag. I found this recipe and gave it a shot: Red Cherry and Jalapeno Jelly.
The cherries floated to the top, but after a good stir, it will be fine. As always, any jalapeno jelly is great on cream cheese on a cracker.
I also revisited and updated an old favorite: Apricot Jalapeno Jelly.
Apricot Jalapeno Jelly
Ingredients
- 12 oz. jalapenos (about 12-15 jalapenos)
- 2 c. apple cider, divided
- 6 oz. dried apricots, sliced thin
- 3. c. sugar
- 1 – 3 oz. pkg. liquid pectin
Instructions
- Place peppers 1 cup vinegar in food processor and pulse until coarsely ground. Do not puree the peppers but leave some small chunks.
- Add the dried apricots and pulse just a couple of times more.
- Combine apricots-pepper mixture in a large kettle with the remaining 1 cup of vinegar and sugar. and bring to a boil stirring often. Carefully watch because it will easily boil over. When it has reached a full boil, set timer for 5 minutes and stir constantly. Remove from heat. (You can skim off any foam at this time.) Let cool for two minutes.
- Whisk in pectin. Pour into sterilized half-pint jars and seal. Process for 10 minutes in a boiling water bath. Remove lid and turn off heat and let set for five minutes before removing.
Yield: 7-8 half pints
I’m not sure exactly where I found this recipe. I think it was printed in a free magazine from our utility company. Regardless, I posted the original recipe back in 2010! Does that make this recipe vintage? I’ve morphed a bit from the original recipe. I use all jalapenos (not adding a green pepper) for more heat and I’ve updated the instructions over the years. I’ve even made this same recipe using other dried fruits like cranberries. The apricot version remains our favorite though.
I am convinced we have a varmint in the garden for I will see lovely huge green tomatoes and when I go to harvest, they are gone. Just a few cherry tomatoes are all we are getting.
I’m linking up with Sherry’s Pickings at “In My Kitchen.”
Just a reminder that I’m hosting two events in September, both involving The Secret Life of Bees. We’re reading the novel by Sue Monk Kidd for the August/September round for Cook the Books. The Movies & Munchies group is watching the 2008 movie (with a young Dakota Fanning, Queen Latifah, and Alicia Keyes). Deadline for posting for either group is September 30. 
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