Tag Archives: recipe

Short cake for grownups

When I was a kid, my mom always ruined strawberries by getting them home, slicing them up and then adding sugar. Only when I was an adult did I learn that the fancy french word for this is ‘macerating’ and … Continue reading

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How do I get my ideas?

  I’m often asked at the market “where do you get your ideas?’.  I’m going to try to ‘splain’ it to you, as this week was typical. Let’s start with the fact that late winter isn’t a great time to … Continue reading

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Pork Chops and Fruit Butter

Pork Chop and Fruit Butter I sometimes spend my free time at the Markets on the weekends daydreaming about what jam I’m planning to make on Mondays. Last weekend it was Plum Butter renting space in my head. I found … Continue reading

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B & B means basil and balsamic

I had fun in the kitchen on Monday, in celebration of a wealth of strawberries. First, a customer asked if I had ever made strawberry jam with chocolate mint. Being the smart mouth that I am, I replied that I would … Continue reading

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Sweet Omelets

In my never-ending quest to get all people to eat more jam, I suggest a sweet omelet. The concept is old-fashioned, to be sure. Escoffier states that omelets can be filled with jam or jelly, but when I look at … Continue reading

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The skinny on real lemon juice

I have only used real lemon juice in all my jams, not worrying very much about it. Another blogger has explained it all for me (and you). http://agardenerstable.com/2011/04/19/real-lemon-versus-realemon/ I thought that this was a good essay and will continue to … Continue reading

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Red Pepper Sauce for Salmon

Well, last week I bought some salmon from Tuna Dan, my next booth neighbor at the Fremont Sunday Market. It was fresh, and I got the tail ends for a deal. So I decided to illustrate my Red Pepper Jelly … Continue reading

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Ways to use jam, lesson the nth.

Tigress, in this mornings blog entry, makes a great steamed pudding with jam. An English treat called, surprisingly enough, jam pudding. It looks great, and I’d love to make it, but I’d need to buy a new bowl, some nice … Continue reading

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The genesis of an new jam– or wierd but good.

So I made a new jam this last month, Dried Fig, Date, Lemon and Espresso.  It’s the first jam I’ve invented all by myself. Not an adaptation from any other recipe, and not stolen in any sense. It’s gotten some … Continue reading

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The Recipe — Illustrated

I was visiting my daughter in New Haven and we took the time to eat a sandwich. First we got ingredients: The bread was the leftover baguettte from dinner (This being New Haven, we could get good Italian bread at the … Continue reading

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