Served at the 2026 Berries & BarBQ Wine Trail, Hermannhof Winery
Ingredients
8-10 jalapenos (halved, seeds removed)
150g brie cheese (cut into small cubes)
½ cup blueberry jam
4oz cream cheese (softened)
1 tbsp honey
½ tsp chili flakes
½ tsp garlic powder
Salt (pinch)
½ cup breadcrumbs (optional for crunch)
1 tbsp olive oil
Directions:
Preheat oven to 375℉ and line a tray with parchment
Mix cream cheese, honey, chili flakes, garlic powder, and a pinch of salt.
Stuff each jalapeno half with the cream cheese mixture.
Add a cube of brie in the center, then top with blueberry jam.
Sprinkle breadcrumbs and drizzle a little olive oil on top (optional).
Bake for 15-18 m
Sauce: Whisk together BBQ sauce and blackberry preserves. Warm to serving preferred temperature
Mac & Cheese: Preheat oven to 450℉. In a large pot of salted water, cook pasta until barely al dente. Drain and set aside.
Heat heavy whipping cream in a large saucepan over low heat. Add shredded Fontina cheese, stirring constantly until cheese is melted. Add cooked pasta to cheese sauce, stirring to coat. Add salt and pepper to taste.
Coat sheet pan with butter. Add pasta mixture to pan. Top pasta with shredded Parmesan cheese. Bake, uncovered, for about 15 minutes or until top is golden and crisp.
Assemble: add the desired amount of Fontina Mac & Cheese, top with pulled pork, and drizzle with the Blackberry sauce. Enjoy!
Servings: 12 Poppers
Serve with Hermannhof White Lady of Starkenberg
