Giveaway: Moustache Coffee Club + Coffee Syrup Recipe

Mustache Coffee Club bag

I am on-again, off-again coffee drinker. I’ll go through long stints where I am deeply attached to a morning cup, only to suddenly switch to hot black tea with milk and honey. Currently, coffee and I are hot and heavy, so when the folks at Moustache Coffee Club got in touch and asked if I wanted to team up for a giveaway, I said yes.

mustache coffee beans

Based in Los Angeles, Moustache is a coffee subscription club where you can opt to get a bag of gently roasted, single origin beans on a weekly, bi-weekly, or monthly basis. They roast and ship on the same day in the hopes of getting you the freshest beans possible.

3 ounces coffee beans

They sent me a 12 ounce bag of their Colombian beans (I was told that these beans were a medium roast, which is a little darker than their norm) and asked if I might like to make something with them. And so, I did.

coffee concentrate set-up

I made a sweetened coffee concentrate to use in making a Thai iced coffee analog (which I will drink sitting on a park bench, if warmer days ever come). I measured out 3 ounces of beans and ground them quite fine (I have this grinder and I love it. It’s pricy, but good for coffee obsessives).

pouring water

I measured 1 cup of organic cane sugar into a pint sized mason jar and set the coffee filter up over it, and brewed a very strong 12 or so ounces of coffee right into the sugar.

making coffee syrup

Once the jar was nearly full with coffee, I removed the coffee filter and used a small whisk to help dissolve the sugar into the coffee. It only took a 30 seconds or so of careful stirring until the sugar and coffee were fully integrated.

full jar

I put a lid on the jar and once it was cool, popped it into the fridge. It’ll keep for a few weeks.

In addition to making a faux Thai iced coffee (traditionally, it’s made with sweetened condensed milk and freshly brewed coffee, but I find that this method makes for a faster cup and I don’t have to deal with sticky containers of sweetened condensed milk), I also occasionally will stir some of the concentrate into fizzy water for a coffee-flavored Italian soda.

whisking sugar into coffee

Now, for the giveaway. The nice folks at Moustache Coffee Club want to give one Food in Jars reader a 12 ounce bag of their coffee. Here’s how to enter:

  1. Leave a comment on this post and tell me about your favorite warm drink.
  2. Comments will close at 11:59 pm eastern time on Saturday, March 28, 2015. Winners will be chosen at random and will be posted to the blog on Sunday, March 29, 2015.
  3. Giveaway open to United States residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: Moustache Coffee Club gave me a 12 ounce bag of their coffee and are providing an additional one for this giveaway. No additional compensation was provided and all opinions expressed were honest and my own.  

Team Yogurt and Nutmeg Crunch

nutmeg crunch unbaked

My friend Cheryl has a thing for yogurt. She has traveled the world learning about it. She wrote a book about it called Yogurt Culture (which comes out next month!) And when the book wasn’t enough to contain her continuing interest, she created a website called Team Yogurt in order to keep the dairy party going.

nutmeg crunch ingredients

Team Yogurt went live last week and while it’s but a wee fledgling at the moment, it already contains many moments of greatness. One such miraculous recipe is Cheryl’s Nutmeg Crunch.

finished nutmeg crunch

The recipe contains seven ingredients (including the pinch of salt) that you fling into the food processor, pulse for less than a minute, and then spread out on a parchment-lined baking sheet. Baked until brown and cooled until crunchy, it is flavorful, nutty, and a very welcome change from my usual granola.

nutmeg crunch in a jar

In addition to this yogurt topper, you’ll find many more recipes over on Team Yogurt that include, highlight, and enhance the tub of yogurt in your fridge. Get over there and check it out!

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Links: Soups, Salads, and Winners

future tulips

I keep thinking about last year this time, when Preserving by the Pint was just coming out and I was preparing to fling myself out into the world. This year, I’m nearing a book deadline and so instead of heading out into the world, I’m spending April turning inward in order to get the work done. It’s interesting to have a job with two such defined and oppositional modes of being. Now, links!

purple ucap

The winners in last week’s Purple Blossom uCap from Spice Ratchet are #46/Alba, #98/Amy, and #263/Evelyn. Enjoy!

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Other People’s Preserves: We Love Jam Blenheim Apricot

We Love Jam apricot

Other People’s Preserve is my opportunity to shine a spotlight on some of the very delicious jams, pickles, and condiments being made by dedicated professionals. If you see one of these products out in the wild, consider picking up a jar, tub, or bottle!

We Love Jam’s Blenheim Apricot Jam is one of the reasons I started canning as an adult. Back in the days when I was still working for the now long-defunct Slashfood, the folks at We Love Jam sent me a jar of their signature apricot jam in the hopes of getting some coverage.

Though I’d grown up with jars of homemade blueberry, blackberry, and plum preserves in the fridge, I wasn’t familiar the gloriousness of handmade apricot jam. However, I was an immediate convert. I wrote a glowing review and illustrated it with a terrible photograph (thankfully, my photography skills have improved some since those days).

We Love Jam apricot interior

Since then, apricot jam has become one of my staple homemade preserves. I get a half bushel of apricot seconds nearly every summer and turn the into jam, butter, bbq sauce, and halves in honey.

Last spring, thanks to Maggie at Eat Boutique, I found myself in possession of half a jar of We Love Jam’s Apricot once again. I was reminded that while my apricot products are good, there is something unique about the Blenheim and the jam it becomes. At $10 for a 9 ounce jar, it’s a worthy splurge for your favorite apricot lover (their other flavors are also delicious, but this one will always be my favorite).

Disclosure: I wound up with a half empty jar of this jam after an Eat Boutique tasting event last spring. I didn’t pay for it, but all opinions expressed here are entirely my own. 

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Cookbooks: New German Cooking

New German Cooking cover

When I was growing up, any time someone suggested eating at a German restaurant, my mother would immediately make a comment about the heaviness of the cuisine and offer Vietnamese or Thai as an alternative. I absorbed her words and spent most of my lifetime assuming that German food was something best avoided.

New German Cooking soup

However, in the years since I’ve been living in Philadelphia, I’ve discovered that the spectrum of German food is much broader I had previously understood. This education has come thanks to Brauhaus Schmitz and their Reading Terminal Market deli, Wursthaus Schmitz.

New German Cooking sprouts

Happily, the goodness of Brauhaus Schmitz is now available to people beyond the wilds of Philadelphia, thanks to New German Cooking. Written by the husband and wife team behind the restaurant, Jeremy and Jessica Nolen, with local food writer Drew Lazor, it’s a gorgeous book that will no doubt make you hungry (the photography by Jason Varney is also fantastic).

New German Cooking pickles

The book has nine chapters (guess which one I’m most excited by?):

  1. Breads & Spreads
  2. Salads
  3. Soups
  4. Fish, Shellfish & Poultry
  5. Meat & Game
  6. Vegetables
  7. Noodles & Dumplings
  8. Pickles & Condiments (though I must point out, in the picture above, a threaded mason jar has been topped with a lid from an old time jelly jar. I can see that texturally it looks good, but it irritates the canning stickler in me).
  9. Desserts

New German Cooking spine

I have a list of ten dishes I’d like to try, with the Pilsner and Pickle Brined Chicken (page 102) being on the very tip top of the list (leftover pickle brine haunts my dreams). I may just go for a two-fer and make the Potato and Sauerkraut Gratin (page 157) to go with it.

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Preserves in Action: Kimchi Quesadilla

side of quesadilla

I taught a class Monday night and by the time I got home, I was ravenous. I’d eaten all the interesting leftovers for lunch and my husband had made himself a meal of hot dogs and peas from the freezer. Looking into the fridge, I spotted a package of whole wheat tortillas, a jar of kimchi, and a block of cheddar cheese. Kimchi quesadillas it was!*

tortilla with cheese and kimchi

To make the quesadilla, I plunk a skillet on the stove and start heat the pan over medium-high heat. Once it’s hot, I put the bottom tortilla into the skillet. I don’t add any oil because my pan is seasoned well enough that for a quick job like this, it just doesn’t need it. If you were using a stainless steel pan, you might want a quick slick of oil to prevent sticking.


Yes, I’m using store bought kimchi. I am out of my homemade version and with the book work going on around here, I just cannot muster the will to make a fresh batch.


Then I spread the grated cheese out on the tortilla, taking care to keep it on the tortilla and off the actual pan. Then I fork out some kimchi. Because I have a small obsessive streak, I try and make sure that my kimchi is placed so that I will get some in every bite. Then I put the second tortilla on top, pressing down gently with the palm of my hand to help adhere it to the melting cheese.

fish spatula

Because my burners heat incredibly unevenly, I end up rotating the pan during cooking, so that all sides get even toasting. Using a flexible fish spatula (the best tool ever for jobs like this), I peek underneath the bottom tortilla. If it is golden, it is time to flip. The second side needs just a minute or two. Once it’s done, I put it on a cutting board to let it cool for a moment and then cut it up into wedges using a big knife.

finished quesadilla

This would work just as deliciously if you cooked sauerkraut or some other tangy pickled vegetable into the quesadilla. I’ve also made something similar with a few spoonfuls of chutney to very good effect. Heck, you could even make a dessert preserves in action quesadilla using fresh ricotta cheese and some fruit preserves. The options are endless!

*I do not claim to have invented the kimchi quesadilla. As far as I can tell, the idea has been floating around the internet since late 2009, when Roy Choi’s recipe was printed in one of the final issues of Gourmet. Still, it’s a good one!

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