Open Jars: The Oregonian’s FOODday Turns Sweet Jams into Savory Dishes

looking towards the dining room

If you follow the Food in Jars Facebook page, you may have already spotted this on Tuesday when I posted it over there. However, being that this Thursday post is all about ways to use up those preserves, I couldn’t miss the opportunity to share this article again.

You see, when I was out in Portland in December, Deena and I got together in a beautiful borrowed kitchen (it belongs to friends of my parents) and cooked up a bunch of amazingly delicious food so it could be made pretty and photographed. Each recipe was designed to feature a sweet preserve in a savory application. Deena wrote up everything we made in that afternoon of cooking and the result is this terrific piece that ran in the Oregonian on Tuesday, in their FOODday section.

Included in her article are recipes for a jam-based vinaigrette, marmalade shrimp, apricot chicken wings (so good!), an all-purpose savory jam glaze, and blue cheese savories (but you’ve seen those already). Truly, everything was delicious (although since I’m allergic to shrimp, I’m just taking the emphatic enthusiasm of others in the case of that dish). It was also such a thrill to be included in a piece that ran in my hometown newspaper. My parents got emails and calls all day Tuesday from friends and old neighbors. Very fun!

Also, in an act of delightful synchronicity, author of Put ‘em Up! Sherri Brooks Vinton, recently had a piece run on Foodista about using up her preserves. Everybody’s doing it!

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7 Responses to Open Jars: The Oregonian’s FOODday Turns Sweet Jams into Savory Dishes

  1. 1
    Nicole says:

    A couple of weeks ago I had spent a few hours making marmalade after work. By the end of it I was tired and really just wanted to skip dinner, but it is not just me so I had to come up with something. There was a little marmalade left in the bottom of the pot to which I added olive oil and some soy sauce. I threw in a few strips of steak that I hadn’t used for fajitas the night before and served it on top of a bed of mixed greens. It was one of those last minute things, but it turned out so well I made it again over soba noodles this week.

  2. 2
    Alisa says:

    I received as a gift a wonderful jar of Maine berry preserves that had blueberries and cranberries in it. I am not much of a toast eater so I wanted to find something yummy to do with the preserves. What I came up with was so simple it really doesn’t need to be written, but it got such raves! I mixed the preserves with Port wine and served just like that over baked ham. Simple and delicious.

  3. 3
    Brooke - in Oregon says:

    I love getting ideas from you and your posters on what to do with what I have canned other than what is traditional! Your savory cheese thumbprints were AWESOME!!!!

  4. 4
    Girl in the Pink Dress says:

    I just LOVE your blog. Definitely going on the favorites list and the blogroll!
    I saw what you did with grilled cheese. Jaw- on the floor. I am so trying that. As in now.
    The Girl in the Pink Dress

  5. 5

    Marisa – I have been reading your blog for a few years and was so excited to be mentioned in the same story as you. I think we have multiple friends in common and would love to meet you the next time you are in pdx. Your recipes are inspiring, and your photographs are beautiful! Best of luck on your new book.

  6. 6

    […] Open Jars series is going strong with Turkey Taco Salad, The Oregonian’s savory jam round-up, Fancy Grilled Cheese, Blue Cheese Savories, and JamĀ into BBQ […]

  7. 7

    This sounds delicious, sharing this post on my Wednesday and wandering links, thanks!

Trackbacks/Pingbacks

  1. Use It or Lose It! December/January Round-Up « local kitchen - January 28, 2011

    […] Open Jars series is going strong with Turkey Taco Salad, The Oregonian’s savory jam round-up, Fancy Grilled Cheese, Blue Cheese Savories, and JamĀ into BBQ […]

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