Smoked Cream Cheese With Pepper Jelly

• 분량: 8 servings
• 총 시간: 2 hours 40 minutes

재료

1 tsp. light brown sugar

3/4 tsp. garlic powder

3/4 tsp. paprika

1/2 tsp. dry mustard

1/2 tsp. crushed red pepper

1/4 tsp. black pepper

2 tsp. olive oil, divided

1 (8-oz.) pkg. cream cheese

1 Tbsp. red pepper jelly (such as Stonewall Kitchen)

1 tsp. chopped fresh chives

Assorted crackers

방향

Prepare a smoker according to the manufacturer’s instructions, bringing internal temperature to 215°F to 225°F. Maintain the temperature inside smoker until the smoke is burning cleanly, 15 to 20 minutes.

Meanwhile, stir together brown sugar, garlic powder, paprika, dry mustard, crushed red pepper, and black pepper in a small bowl. Brush the bottom of an 8-inch cast-iron skillet with 1 teaspoon oil. Brush remaining 1 teaspoon oil over block of cream cheese. Coat cream cheese in spice mixture.

Using a knife, score the cream cheese in a 1/2-inch-deep crosshatch pattern. Place in prepared skillet, scored side up.

Place skillet on grates of smoker, and close lid. Smoke, undisturbed, maintaining temperature at 225°F, until cream cheese is golden, about 2 hours. Let cool slightly, about 5 minutes.

Microwave pepper jelly in a small microwavable bowl on HIGH until loosened, about 10 seconds. Drizzle over cream cheese; sprinkle with chives. Serve warm with crackers.