Savory Cheese and Pepper Jelly

                                                                                                   
Lam.3:21-26

21 But this I call to mind, and therefore I have hope: 
22 The steadfast love of the LORD never ceases; his mercies never come to an end; 
23 they are new every morning; great is your faithfulness. 
24 "The LORD is my portion," says my soul, "therefore I will hope in him." 
25 The LORD is good to those who wait for him, to the soul who seeks him. 
26 It is good that one should wait quietly for the salvation of the LORD.



12 ounces cream cheese, at room temperature
1 cup heavy cream
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1/2 t chopped chives
1/2 t minced garlic
1 teaspoon smoked salt
1/2 teaspoon freshly ground black
I jar of pepper jelly

Crackers, for serving

Directions
Place the cream cheese in the bowl of an electric mixer fitted with the whisk attachment and whip until it is firm like whipped cream. With the mixer on low speed, slowly add the cream, lemon zest, lemon juice, salt and pepper. Beat on high speed until the mixture is very thick.

Line a 6-inch wire strainer with a few layers of cheesecloth, allowing the excess to drape over the sides. Place in a larger bowl. Pour the cream mixture into the cheesecloth and smooth the top with a rubber spatula. Fold the excess cheesecloth over the top of the cream. Cover with plastic wrap, and refrigerate overnight.

When ready to serve, un-mold the creme upside down onto a plate and pour the pepper jelly over the top, allowing it to drip down the sides. Serve chilled with crackers.

Recipe inspired by Ina Garten