Braswell's Red Pepper Jelly....available in Manhattan?
I'm deep in the throes of an addiction here and need to know if I need to stock up and bring home a stash of this product (made in Statesboro, Ga) when I return to NYC this month. Or is this something I can find on most grocery shelves? (I'd never heard of it before I went south this winter....do not want to get the DTs upon return!)
Good on morning toast, as accompaniment to cheeses, in dressings, etc etc.
Erica - Thanks for taking the time to look for Braswell's Red Pepper Jelly. You can find it at Fairway Market and Gourmet Garage. You may have to ask the manager to order it, but it should be in one of those stores. You may also like our Jalapeno Pepper Jelly, Green Pepper Jelly or Balsamic Sweet Onion Jam. Take care.
MAny thanks, Cimcorn! We managed to stock up, with about a dozen jars, at the St. Simons outpost of Harris
My breakfast Staple of La Salamandra Dulce de Leche has now gotten a run for the monry, as I have develeoped quite an addiciton to the Braswell red Pepper Jelly on toast with a simple cheese and a good sprinkle of coarse salt (I am partial to Maldon smoked salt, but any coarse good-quality salt would do). Adds a nice kick to rice-vinegar-based salad dresings as well. And this from a Yankee. I am sure you all have your own good tips for how to use this great product!
So glad to be once again in the land of Braswell's Red Pepper Jelly, made with cane sugar. We have been devouring a few jars a week, on the side of a cheese plate as we learned in Spain, and on toast for breakfast. I added it last night to a Venetian-Jewish sweet-and-sour meat dish, a take off from a Mark Bittman recipe. I've added it to many meat recipes in the past year, since discovering it in south Florida..price is reasonable, too--under $3 per jar, a lot less than I pay in NYC for imported Spanish and French preserves and jellies
Interesting that Mexican Coke gets all the press as far as sweet using cane sugar, and cane sugar itself gets its share of publicity, but we have this product right under our noses in the south and I rarely see it mentioned on food boards...