When researching her book “Eight Flavors: The Untold Story of American Cuisine,” food historian Sarah Lohman came across a recipe for candy flavored with white wine and black pepper.
“Before the 19th century, black pepper was often used to flavor sweet dishes as well as savory,” explained Lohman, who features recipes in “Eight Flavors” for a black pepper spice cookie and dark chocolate cake made with red wine and topped with a black pepper ganache.
“We just kind of forgot” about using pepper in desserts, she added. “I think it’s time to bring it back!”
This pepper candy recipe comes from Hannah Glasse’s “The Art of Cookery Made Plain and Easy,” first published in 1747 in England.
Never miss a local story.
It is one of the historical dishes that will be served at “A Taste of the Past with Historical Gastronomist Sarah Lohman,” 4 to 6 p.m. Sunday at the Dallidet Adobe and Gardens, 1185 Pacific St. in San Luis Obispo.
White Wine and Black Pepper Snow Drops
¼ cup sweet white wine
1 teaspoon black peppercorns
1 ½ cups white sugar
Combine wine and pepper in a small saucepan; place on a stovetop burner on high. Cover. Boil for five minutes.
Add sugar, stir to combine. Drop into ½ teaspoon sized balls onto a parchment lined cookie sheet.
Allow to dry completely.
— Courtesy of Sarah Lohman