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!