Tag Archives | Food52

Small Batch Honey-Sweetened White Peach Jam

white peach jam

Friends, this is not exactly the recipe I promised for today. I do have a batch of peach vanilla jam in the hopper, but I missed my photography window (I spent most of the day in the kitchen clearing out all my pending canning projects) and so it will hold for another moment.

Still, there’s another recipe I’ve been meaning to share. It’s a batch of honey-sweetened white peach jam with strips of lemon zest that I made for Food52. It’s a really light, lovely preserve. The white peaches melt into the honey (choose a mellow one) and the ribbons of zest give you little bursts of tang and texture. Make sure that you don’t skimp on the lemon juice, as it helps keep this preserve safe for canning.

You can read the entirety of the blog post here and this link will take you straight to the recipe.

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Autographed Copies of Food in Jars Available Through Provisions

provisions fij

Earlier today, Food52 officially launched Provisions. It’s an online shop stocked with an array of truly lovely kitchen tools, linens, dishware, and artisanal edibles. They launched with a handful of product collections and I do believe that there’s one that may be of particular interest to many of you.

Called Small Batch: Jamming, this collection includes the new blue glass heritage jars, a handy canning kit, a gorgeous vintage copper jam pan, and signed copies of my cookbook. I’m hand packing and shipping every copy that’s ordered through Provisions, which means if you’ve wanted to have one with a personalized note and I haven’t gotten to your town yet, now’s your chance. I’m ready to write notes, make recipe suggestions and otherwise inscribe a book just for you. We’re only selling 100 autographed copies through Provisions (and 20 have already been ordered), so if you want one, I suggest placing your order soon!

 

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Upcoming Classes, Events and a Few Favorite Links

four pears

Autumn is here, but that’s no reason to stop canning and preserving! If you’re in the Philadelphia area, I’ve still got a number of classes on the calendar through the end of the year, so please sign up (and tell your friends). Click here to see the full calendar of classes.

Though the first rush of book touring has passed, I’m still bopping around a bit, doing canning demos and book signings. Here are my upcoming events:

  • October 23 – I’ll be doing a demo and signing books at the Glen Mills Williams-Sonoma. Festivities start at 6:30 pm.
  • October 27 – I’m speaking on a panel at TECHmunch Philly. There are still passes available if you’re interested in registering for the day-long conference.
  • November 4 – I’ll be at the Greener Partners World’s Greatest Farmer Showdown in Collegeville, PA. I’m doing a canning demo, selling/signing books and helping judge the chili cookoff. It’s a fun event and cheap too, just $5 per carload! Hope to see some of you there!
  • November 15 – Though it’s a class, I want to give this one special mention. I’m finally heading to New York, to teach a class at Brooklyn Kitchen. I hope some of you NYC folks will sign up!
  • December 1 – Canning demo and book signing at the Easton Farmers’ Market from 10 am – 2 pm.
  • December 9 – I’m heading back to the Boston area to sign books at the Eat Boutique Holiday Market. This is going to be a really fun event and I highly suggest you add your name to their mailing list, so that you the moment tickets go on sale!

dusk from home

Finally, here’s a round-up of the writing I’ve done elsewhere lately.

 

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Open Jars: Blue Cheese Savories from Mostly Foodstuffs

As anyone with a canning habit the size of mine knows, finding ways to incorporate jam into nearly every meal of the day is really the only way to control the tide of preserves. Happily, a new twist on jam use has come into my life and it’s divine. It came to my attention through Deena at Mostly Foodstuffs, who found it over at Food52 (the original recipe comes from The Runaway Spoon). I’ll just let Deena tell you about it.

I test drove this recipe earlier in the week, after lusting over it since Food52’s post a month ago. And it did not disappoint — these are amazing. Truly. The cookie itself is salty and savory, piquant with blue cheese, and counterbalanced with a dollop of tart jam. And, as an added bonus, it has a delightfully short and flaky crumb (and is easy to make, with just a handful of ingredients). It’s like the most elegant Cheez-It ever, the best of a cheese plate (cracker, cheese and preserves) all in one tiny little mouthful. This is a recipe that practically screams “I am your New Year’s Eve party appetizer!”

We’ve missed the boat for New Year’s Eve, but these little suckers truly should be kept in mind next time you need a delicious, slightly fancypants tidbit. Deena’s tried them with a variety of jams, all to great success. I had them with fig jam and felt compelled to dance a little jig of joy while they were in my mouth.

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