Pepper jelly isn’t something I ever reached for or thought about when shopping. For some reason that day it caught my eye and without hesitation I picked it up and put it in the grocery cart.
My first attempt to use it was on top of a whipped topping on toast. It was so thick and so congealed that it wouldn’t spread. Still, I ate it and liked it.
The next day I spread it on the toast first absent the margarine, then topped it with the whipped topping. Perfect.
Although I like jellies, jams and preserves much thinner in viscosity, this jelly had a melt in your mouth component that I thoroughly enjoyed – and it wasn’t too hot!
I served it on black Russian Toast minus the margarine because of the added whip topping. So I saved a few grams of fat.
RICH’S WHIP TOPPING is widely and consistently available, though not in mainstream grocery stores.
Follow the directions on the carton. It’s already sweetened, so you won’t need additional sugar. Halfway through the whip when it forms soft peaks, I add a small amount of cocoa, and a few drops of liquid smoke.
The cocoa, believe it or not, has the unexpected effect of bringing the cream to stiffer peaks faster. Nice.