Sponsored Post: WÜSTHOF CLASSIC 8-inch Cook’s Knife Giveaway From Craftsy

Cook's Knife

Photo courtesy of Wüsthof

My love of fancypants kitchen knives is well documented and one of my very favorite knife makers is Wüsthof. I have a number of their knives on the magnetic strip in my kitchen, and use them nearly every day.

The Wüsthof knife I reach for most often is WÜSTHOF CLASSIC 8-inch Cook’s Knife. It’s well balanced, stays wickedly sharp, and is a joy to use. The one that lives in my kitchen came with my husband when we combined our households back in 2008. He still refers to it as his knife, but I think we all know that it’s really mine.

A few weeks back, I wrote a post about Craftsy’s free Complete Knife Skills class and all the useful things I’d learned from it (along with a recipe for carrot and red pepper refrigerator pickles). In order to continue the knife skills love, Craftsy has kindly offered to give away one WÜSTHOF CLASSIC 8-inch Cook’s Knife to a Food in Jars reader.

This giveaway is a little different from the ones I typically offer here, in that you need to go over to the Craftsy site to enter your name (comments left on this post won’t get you entry this time). If you don’t have one, you will need to create an account on Craftsy in order to enter, but it shouldn’t take long and they are good citizens when it comes to user information.

There’s just one entry per person. The winner will be chosen at random. The giveaway closes at 11:59 pm on Saturday, March 22, 2014.

Click here to enter to win a WÜSTHOF CLASSIC 8-inch Cook’s Knife!

PS: All Craftsy food and cooking classes are up to 50% off through the weekend, so if you’ve ever wanted to learn more at Artisan Bread Making, Mother Sauces, or Vietnamese Classics, this is your chance to do so at a bargain!

For more about this series of sponsored posts and my year-long partnership with Craftsy, please visit this post.

Official disclosure statement: This is sponsored post from Craftsy. I was compensated for this post. However, all opinions remain my own.

 

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Meyer Lemon Syrup

row of meyer lemon syrup

I’ve been a little off my preserving game of late. My pantry is still full to bursting, so I haven’t had much in the way of motivation to make anything new (though truly, that’s never stopped me before). Add to the fact this is one of the least interesting times of the year for produce, and it’s been at least two weeks since I pulled my canning pot out of the cabinet.

small meyer lemons

Even my annual box of Meyer lemons from the Lemon Ladies failed to motivate me fully. I made jam and curd, but beyond that, I’ve been keeping the bulk of my lemons in my crisper drawer, waiting for inspiration.

spent meyer lemon rinds

Knowing that my busy season is coming, I finally turned my attention to those lemons today. As I pondered them, I realized that I was experiencing something akin to writer’s block, only with preserves. I put a lot of pressure on myself to come up with interesting and novel recipes, and those expectations were tangling me up but good.

meyer lemon vinegar

As soon as I understood what was going on, I decided to let myself entirely off the hook. I released my crazy expectations and spent a moment thinking about what I could make from those lemons that I would most use and enjoy. After about two seconds, I realized that was I most wanted was a batch of Meyer lemon syrup.

meyer lemon syrup

Think of this like lemonade concentrate. It’s tangy first, sweet second, and is one of my favorite things drizzled into a glass of iced sparkling water. Cathartic canning, at its best.

Also! Once all your lemons are juiced, gather up the peels, push them into a large jar, and cover them with white vinegar. Let them sit for awhile, until the vinegar is infused with the lemon essence. Use it for household cleaning.

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Preserving by the Pint at the IACP Book & Blog Fest

PbtP stack

My new book doesn’t officially come out until March 25 but unofficially, things are starting to get under way. I’ve heard through the grapevine that Amazon started shipping some of pre-ordered copies this week. Fillmore Container has a copy and posted a sneak peek earlier today. And I’m doing my first event for this book on Saturday.

I’ll be at the IACP conference in Chicago this weekend and on Saturday from 7-9 pm, I’ll be signing books at the conference’s Book & Blog Festival. If you’re not attending the conference, tickets for the Book & Blog Fest are $35 per person. It’s a little bit pricy, but there will be a number of cookbook authors there, so if you’re a cookbook fiend, it’s a good chance to see a number of your favorite folks all in one place.

I hope to see some of you there!

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Links: Author Copies, June Taylor, and Winners

My author copies have arrived! It's getting real!

On Saturday, some of my author copies arrived. I went from having a single copy of the new book in the apartment to having a stack of 15. My email is exploding with logistics and my to-do list has run over to a second page in my notebook. I’m dealing with the stress of it all by continuing to knit simple scarves and walking to the dog park to watch the pups run wrestle and run after toys.

The quiet before the storm is always the hardest part for me. Once the book is out there and everything starts rolling, I’ll be good. It’s just this period of anticipation that’s making me ever so slightly crazy. Now, links!

Tulid stacked side

So many thanks to everyone who entered the Tulid giveaway last week. The winners are:

The giveaway is going on vacation for the next couple weeks, but will be back on March 24. Stay tuned!

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Cookbooks: Metropolitan Bakery 20 For 20

Metro bakery cookbooks

One of my favorite things about my neighborhood is the Metropolitan Bakery. They bake the most glorious breads and pastries (I’m a fool for their millet muffins and fennel soft pretzels), have a refrigerator case stocked with free range eggs, local dairy products, and produce, and serve as a pick-up location for a number of area CSA shares. I’m in there at least once a week (if not more).

focaccia

In 2003 after ten years in business, they published a really nice cookbook that featured a number of their greatest hits from the bakery, including those millet muffins (I wrote about them back in the first year of this site). Amazon has a number of used copies, or you can get a shiny new one directly from Metropolitan.

Panna Cotta

Recently, Metropolitan opened up a cafe next door to their Rittenhouse bakery that serves an array of sandwiches, soups, salads, coffee drinks, and desserts. In concert with that opening, they’ve put out a new collection of recipes. Called Metropolitan Bakery 20 For 20 (that means 20 new recipes for their 20th anniversary), it features recipes from the new cafe as well as a handful from the bakery.

Homemade Cream Cheese

The book has the feel of a high end quarterly magazine and is gorgeously photographed and designed. The recipe selection is eclectic and features such things as fermented dill pickles, bay leaf panna cotta with candied kumquats, homemade cream cheese, and pink peppercorn shortbread. Oh, and if you do get your hands on a copy of this book, don’t miss the salted chocolate cherry cookies in the very back. They are one of my very favorite things.

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Honey Sweetened Meyer Lemon Curd

honey sweetened lemon curd

After I posted the recipe for blood orange curd last week, my mom’s best friend Maria sent me a note asking whether if curds could be made with honey instead of sugar. She and her husband are on a limited diet right now, but honey, eggs, citrus, and dairy are allowed. If a batch of curd could be sweetened with honey, she though it would make a very nice treat in the face of a whole bunch of food restrictions.

I’d not tried making a citrus curd with honey before, but dove into the challenge. I used the same recipe framework that had worked so nicely for the blood oranges, but cut back on the egg yolks by one (to account for the extra liquid the honey would be adding) and swapped in honey for sugar by weight (3/4 cup of sugar weighs 6 ounces, so I used that much honey. Because honey weighs more than sugar, the volume measure is 1/2 cup).

It took a few minutes longer to set up, but it came together beautifully. I used Meyer lemons for this batch because they’re the citrus that most needed to be used in my kitchen. The flavor is gloriously tangy and the sweetness is nicely balanced. I may start sweetening all my curds with honey from now on.

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