If you’ve flipped through even just one issue of Chile Pepper, there’s a good chance you’ve read Rick’s number-one commandment: Have fun experimenting in the kitchen! Sure, that’s great when making stews and grilling, but what about when baking or whipping up desserts, a craft that requires more precision? Go for it, say our experts, who offer up their best tips for adding spice to your every sweet sensation.
Chocolate
Goes best with: The joloka pepper, recommends Captain Thom. “I have actually made candy with that blend.” Barbara Milroy of the Texas Rib Rangers, our resident pastry queen, also suggests incorporating the jalapeño, a pepper she believes goes universally well with most sweets.
But Chef Johnny McLaughlin of Heart Breaking Dawns Artisan Foods, prefers cayenne and chipotle: “One of my favorite blends is dark chocolate with basil, cayenne and a bit of sea salt,” he says.
Caramel/Vanilla
Goes best with: “Caramel would work well with a Red Savina pepper mixed in over vanilla ice cream, or maybe joloka chocolate syrup, or bananas flambé with the Trinidad Scorpion Pepper,” advises Captain Thom, founder of Captain Thom’s Chili Pepper Company. Adds Barbara, “the jalapeño or the habanero are both good choices.”
“With a caramel, I’d suggest either a deep, rich pepper powder (smoked habanero, chipotle). We used to do a sandwich that used caramel, spicy peach chutney and duck rillettes griddled with heavy butter on Texas toast. Sounds weird, but it would blow your mind!” As for vanilla: “Vanilla can go many different directions! Jalapeño, poblano and serrano to smoked chocolate ghost peppers and chipotle. It really depends on the way the vanilla is being included.”
Fruit
Goes best with: “Nothing in my mind is better with pineapple then habanero. We make pineapple–habanero upside-down cake all of the time. Apple Cinnamon cake with cayenne is also a hit,” says Captain Thom. Barbara agrees: “The sweetness of the fruit blends well with the heat.”
“With fruit, I like the peppers that bring out a bold citrus note,” says Chef Johnny. “Certain habaneros, Scotch Bonnet even Reapers, should you dare.”
Coffee
Goes best with: The jalapeño, says Barbara, while the Captain recommends the chipotle and Chef Johnny suggests incorporating “a smoked pepper—smoked chocolate habanero and coffee is outstanding!”
Coconut
Goes best with: “I would use a mild heat, maybe the jalapeño or cayenne,” suggests Barbara. Chef Johnny advises: Try “lighter green peppers—jalapeño, serrano. The bold flavors and not-too overpowering heat will go exceptionally well with coconut. Try candied peppers with white chocolate and coconut in a cookie!”
