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Candied Capsicums - Page 3 PDF Print E-mail
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How to Use the Candied Chiles

Habanero Cheesecake

  • Spice up fruitcake, muffins and other cakes, like our
    Bold Banana Bread (see recipe below) or how about
    a habanero cheese cake (above), with bits in the dough
    and matching decoration on top!

  • Decorate cakes, ice cream and other desserts

  • Use as a spicy snack (optionally cover with chocolate - yum!)



What to Do with the Spicy Syrup

The hot & spicy syrup is a nice byproduct that can be used in many ways as well. Here are some ideas.


Kandier-Sirup



Spicy Syrup: The byproduct can
be used in many ways as well


  • To sweeten tea and hot chocolate, especially during the cold season

  • For cocktails that call for syrup as an ingredient, like Blue Lagoon (see recipe)

  • Over waffles and pancakes -- makes U hop ;-)

  • Spicy toffee, caramels, or our Belligerent Butter Scotch ( see recipe below)

  • For lingering lollipops

The syrup is stored best in marmalade or Mason jars. Strain to keep out seeds and chile particles from candying



Tasty Tips

  • These chiles can be candied--just cut into halves:

    Aji Amarillo, Andy and other Cayenne varieties, Apple Sweet Pimiento, Caribbean Red,  Cascabel, Cherry Bomb, Datil, De Arbol, Dutch Red, Habanero, Malagueta, Peter Pepper, Piquin (Pequin), Red Savina, Scotch Bonnet, Serrano, Super Chili, Tabasco, Thai, Birdeye. (The pea-sized Chiltepins are probably candied best in whole, punctuated with a neeedle. That one is in the works right now.)

  • These meatier varieties are better cut into strips or rings:

    Antohi Romanian, Biscayne and other Cubanelle type peppers, Feher, Hungarian Hot Wax, Italia, Jalapeno, Manzano (Rocoto), New Mexicans like Ortega, Anaheim, Joe Parker, Paprika Supreme,  Poblano, Rio Grande, Rocoto, Round of Hungary, Santa Fe Grande.

  • If you wish to have soft sweet chiles, just leave them in the syrup. Whenever needed, you can fish them out of the jar. That's almost like Peperoncini Giulebbati, candied sweet hot chiles that are great on cheese. We found those on an Open Doors chile event in Parma, Italy, presented by Maurizio from Ca’ d’Alfieri (see our report)

  • Still have one of those 70's Bodum "French Press" low-tech coffee makers? These devices are great for candying chiles, as they provide great means to keep the pods submerged in the syrup.

    Great for Candying: "Bodum" Coffee Maker

  • Keep sections of pods uniform in size for each batch.

  • Procedure and recipes are not carved in stone -- experiment!

  • Most importantly, take your time and allow this to be a fun project.

  • Do you have any further ideas how to use candied chiles (and the syrup) that
    you would like to share? We'd love to hear from you!

Happy Chile Candying!!


Recipes

Bold Banana Bread

Bananenbrot

Credit for this tasty recipe goes to Mary Jane, who baked this banana bread on one of our visits to Albuquerque. While MJ used a chopped fresh habanero, I replaced it with a colorful mix of chopped candied peppers, making it almost look like a fruit cake.

  • 1 3/4 cups all-purpose flour

  • 2 1/4 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/3 cup shortening (we prefer butter)

  • 2/3 cup sugar

  • 1/2 teaspoon lemon zest

  • 2 eggs

  • 2 soft, ripe bananas

  • 1/2 cup chopped walnuts or pecans

  • 1 cup coconut flakes

  • 1 tablespoon mixed candied chiles, chopped

Note: All ingredients should be at room temperature.

  1. Preheat oven to 350F (180°C)

  2. Sift flour with baking powder and salt.

  3. Blend shortening, sugar and lemon zest to a creamy consistency.

  4. Beat the eggs, mash the bananas, blend both well with the shortening/sugar mixture.

  5. Add the sifted ingredients in three steps, beating the batter after each addition until smooth.

  6. Fold in the chopped nuts, candied chiles and coconut flakes.

  7. Pour banana nut bread batter into a well-greased loaf pan.

  8. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

  9. Let cool before slicing.

Yield: One loaf

Heat Scale: Mild (punctuated by hot pepper bits)

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