Strawberry Balsamic Italian Crostata

March 15, 2015

IMG_3426Apple Butter

Strawberry Crostata

We are at the height of our strawberry season here in Central Florida.  I wanted to be sure to include a delightful recipe her for you that includes a jar of my Strawberry Jam.  The preparation is simple and is a classic European dessert served in the afternoon with coffee.  You can substitute many different varieties of jam as well, whatever you have in the pantry should work out for you.  I hope you enjoy this.

Recipe calls for a 10 inch Tart pan with removable bottom

 

 

Strawberry Crostata

Guest Post for Cranberry & Tangerine Pecan Cinnamon Rolls featuring Tangerine Ginger Rum Jam

December 16, 2012

I get to meet some really talented and special people on twitter and facebook in the course of running my little business.   I met Stacy this fall,  and she was in the midst of creating a new blog called the WickedGoodKitchen.com.   We got to talking about developing some recipes, she placed a HUGE order for some jams…and the rest is history!   She has been wonderful to work with, really passionate about baking and has created an original recipe using my very own  Tangerine Ginger Rum Jam.  She gave me two recipe options to choose from (the other a coffeecake), and I selected this one especially for you…my loyal readers and true-blue fans of my artisan jams.   Citrus season as is in full bloom here…our tangerines are starting to dwindle, but I have been taking advantage of all our Florida season as to offer.  In the midst of all of my holiday rush, I have not gotten to make these yet, but hope that you will!    Stacy promises that the fragrance in your kitchen, as these rolls bake, alone will make you swoon…

Here are some words to introduce this guest post from Stacy:

Cranberry & Tangerine Pecan Cinnamon Rolls {Non-Yeast & Overnight-Style with Gluten Free Option}

Cranberry Tangerine Pecan Cinnamon Roll

 

A New Spin on No-Yeast Biscuit-Style Cinnamon Rolls

Buttery. Gooey. Rich. Fruity. Tangy. Nutty. Spicy. Distinctive. Easy. All of these words aptly describe these out-of-this-world tasty and hot-from-the-oven dreamy rolls, a new spin on traditional pecan cinnamon rolls.

Wait. Did we just say the word “easy” to describe irresistible home-baked cinnamon rolls? Yes. Yes, we did. Why easy? First, the recipe is a real time saver. It is a no-yeast recipe comprised of rich biscuit dough which saves on the prep time required with yeast dough risings for cinnamon rolls. Second, this quick bread version is prepared overnight-style so that these warm and gooey babies are freshly baked in the morning with the greatest of ease. Want to know the best part? This all means that you can enjoy your steamy cup of morning coffee with a fresh, warm sticky bun without having to get up early to do all the work. The glaze is so easy to prepare, it is a breeze. In fact, it can be made the night before as well. Stress-free holiday baking is where it is at these days. And, it just doesn’t get better than this!

With the addition of Wendy’s tangerine jam to the filling, these exceptional cinnamon rolls, which are like a cross between a biscuit and sour cream coffeecake, taste like they were kissed with pure Florida sunshine. The richness in the dough comes from using real butter, dairy sour cream instead of milk or buttermilk, and only egg yolks versus a whole egg for incomparable taste and texture. Biscuit dough has never been so moist and tender! In fact, the rolls stay moist and delicious the next day—if they even last that long at your house! The buttery-rich Orange-Vanilla Glaze? It’s the cherry on top.

For those on a gluten free diet, I am happy to report that Cup4Cup Gluten Free Flour performed extremely well in this recipe. Handle the dough carefully when rolling it into a cylinder to create the cinnamon rolls. As I mention in the recipe, a dough cutter, or even a pancake turner, can help you get under the dough and turn it upward as you work to start the rolling process. If the dough tears, simply pinch it closed and continue to roll. The taste and texture was stellar in the gluten free version and I bet no one will be able to tell that the rolls were made gluten free!

This past fall, when Wendy asked me if I would be interested in sharing a holiday recipe for her blog, I knew it was meant to be as her vast array of unique and naturally flavored artisan jams truly sparked my creative interests. Literally, I ordered an entire case of her exquisite jams and fruit butters to carry me through the holiday season with my baking and recipe development. The Tangerine Ginger Rum Jam by Sunchowder’s Emporia inspired me to dust off an old recipe and update it to incorporate the holiday flavors of cranberries, tangerine, brown sugar, spices and toasted pecans in a foolproof cinnamon roll recipe to share with others.

Enjoy and Happy Holidays! ~Stacy, Wicked Good Kitchen

Please hop on over to Stacy’s Blog to find the recipe!  Overnight Cranberry & Tangerine Pecan Cinnamon Rolls

 

Cranberry Tangerine Pecan Cinnamon Rolls fresh from the oven

Rustic Apple Cake featuring Sunchowder’s Apple Butter

October 19, 2012

It is finally fall…the weather is beginning to break here in Florida.  We have had some cooler nights (in the 70s) and I just love it.  Fall is my favorite time of the year, it reminds me of Spring renewal in the Northeast.  I have planted a bit of a garden this year and now is the time for hurried growth, completely the opposite of how I grew up in New Jersey.   I love this simple recipe for Rustic Apple Cake.  It is not too sweet, even with the addition of my Apple Butter.  I prefer using Granny Smith apples, but you can, of course, use your favorite apples and swap out the walnuts for your favorite nuts or those that you have in abundance.

 

 

Rustic Apple Cake from Sunchowder’s Emporia

 

 

 

 

 

Peach Bourbon Mojito #FridayCocktail 1 Year Celebration!

September 14, 2012

In Florida we have another thirty days to continue to feel the full brunt of the summer heat, and on an afternoon after my markets, a beautiful cocktail such as this one always hits the spot.    I  put together this post to celebrate the anniversary of The Friday Cocktail with Barbara of Creative Culinary.   Not only does Barbara have a fabulous blog, but her full time busniess is building and providing web support over at Kinetic Webs.  Barbara is having a big celebration today over at Creative Culinary and if you follow that link, you will see a huge line-up of brilliant cocktails from all over the blogosphere!

I hope that you will enjoy this drink, it uses my Peach Bourbon Jam as the sweetner instead of sugar and also uses my most favorite ginger beer in the whole world which is Bundaberg.

Fabulous cocktail for a hot summer afternoon by the pool!

 

 

 

 

Recipe for Cherry Pinot Grigio Jam

July 17, 2012

Cherries always means summer, don’t they?   I think of American Flag cakes and trifles and Cherry Clafoutis all rolled into one.  Just this one time a year I make my Cherry Pinot Grigio Jam, and I have modifed the recipe for you here to make it a bit easier from the original I posted last year.  When the cherries are left in half-pieces, you need to add pectin to get this jam to gel–but the benefit is that you really “preserve” the cherries in large, yummy pieces.  I realize that making the pectin from Granny Smith apples is an extra step (extra work), and I set out to create one that will work without the added apple pectin.

I would love to know if you decide to make this!  Please leave a comment and let me know how it turns out for you.

 

Cherry Pinot Grigio Jam

Fresh Cherry Pinot Grigio Jam slathered on challah.

 

Cherry Pinot Grigio Jam

Breakfast on a Sunday morning, Challah with Cherry Pinot Grigio Jam.

 

 

 

 

Peach Rhubarb Ginger Jam

May 18, 2012

My life is closely attuned to the seasons now that I am making my living preserving the harvest.   The first beautiful peaches of the season arrived at our kitchen two weeks ago.    Peach season always collides with rhubarb season, one of my other favorites.  I can remember my mother picking wild rhubarb in our old neighborhood in New Jersey.  She would walk up the side of our mountain donning her apron and pruners–I can see her just as if it was yesterday.   I didn’t usually go with her on her walks in the woods.   I was always amazed that she could identify a wild plant and bring it home to prepare a dessert for us, sometimes exposing herself to poison ivy along the way.  All it took was a simple brush by the dreaded, shiny, three-leaf plant and two days later her arms would be covered in oozy, itchy blisters.   I seemed to be immune thank God.   The wild rhubarb was never bright red, mostly green and incredibly tart.   She would fix us a strawberry rhubarb pie or cobbler or sometimes simply stew it with berries and serve with cream.

Peach Rhubarb Ginger Jam

It is best to prepare the ingredients for this jam the day before cooking.  Allowing this to macerate overnight allows the peaches and rhubarb to absorb the sugar.  This recipe should yield 8 eight oz jars.  If your peaches are really sweet, you can reduce the amount of sugar without hurting the texture of this jam.  This jam should keep its beautiful texture and color for up to 12 months in a sealed jar.

 

 

Fresh Orange, Soursop, Vanilla Bean and Bourbon Jam

April 6, 2012

I myself am not a great lover of marmalades.  My husband, on the other hand, loves the sweet bitterness they impart on the tongue….whereas I can only think of bile to be honest.   But I am so grateful to be living in the midst of citrus heaven here in Central Florida.  I have access to a small grove of orange and grapefuit trees in Apopka where I can go to pick oranges to my heart’s content.  I created a new jam this year combining these fresh oranges with frozen soursop pulp.  I am usually a purist and like to stick with fresh fruit only–but until I can grow my own soursop, I will be using the frozen pulp that I can purchase at our local hispanic store.   Soursop tastes like a combination of strawberries and pineapple and almost to me a bit “watermelony” with citrus undertones.   It is known as guanabana in the Carribean countries and is used to make fruit drinks, smoothies and ice creams.  I was introduced to this fruit by my Columbian friends who make glorious popsicles each summer using the frozen pulp.

This recipe does not even use any of the zest of the fruit and to me has all the sweet qualities that citrus has without any of the “tough” bitter bits!  The preparation is a bit intense, but it is so worth it when you tuck into your fresh preserves long after the season has passed.

 

Fresh Orange Soursop Jam with Ladyfingers and Expresso

For the preparation, I take the whole oranges, I cut them in half, then quarter them.  I place all of these orange quarters in a large working bowl,  and then I carefully cut the flesh out of the skin and “clip out” the membrane containing the seeds.  I save the seeds and membranes in a ziplock and then freeze, so I can use in my other jams that require more pectin.  These fresh orange sections have plenty of pectin and do not need the added seeds to help the jam come together to a beautiful consistency.  You will have lots of juice on your cutting board, keep scooping up the juice as you work and add to your completed bowl of orange flesh, all of these juices add to the flavor!  Do not worry at all about how the oranges look, just add all the tender bits that you can.  Once the fruit is added to your jam pot, you will use an immersion blender to break the fruit down into the bit size pieces that make this preserve so wonderful.  I cook mine in a large french copper jam pot, you may use any type of wide bottomed pot that you have in your kitchen–the heavier the better.  This jam will require standing and stirring towards the end of the cooking process, it cannot be left to cook on its own.

 

 

Droolworthy Orange Soursop Vanilla and Bourbon Jam

 

 

 

 

Orange, Soursop Vanilla Bean & Bourbon Jam on Punk Domestics

Holiday Gift Guide Ideas from Sunchowder’s Emporia

December 7, 2011

With the holidays approaching, and the flurries of gift guides that are appearing, I wanted to put together a little gift guide of my own featuring some of my most popular products! Lots of love and care go into each jar and my preserves and chutneys are made the old-fashioned way, slow-cooked in French Copper Pots. I don’t use commerical pectin, corn syrup, colors or preservatives and I strive to feature local Florida fruit in many of my products. Driscoll’s berries are used in all of my products whenever my berries cannot be sourced locally.

I am so proud to share with you that my Apple Butter was featured this year in the Food Network Holiday Gift Guide!

My most popular crate sold for the holidays features a reusable hand-crafted wooden crate that is built by a fabulous company in Maine called The Neizenscot Guild. They provide employment to people with developmental disablities, traumatic brain injuries, autisim and mental illness and I feel really great about being able to feature their work. This gift comes in three flavor combinations, Exotic, Spicy and Artisan and also comes in two sizes, both my four ounce sampler size and eight ounce traditional jar.

Trio Gift Crate

The spicy jams are fabulous served over cream cheese with crackers and wine or used as glazes for Chicken, Fish, Pork or Beef. The Raspberry Pepper Jam in particular is wonderful when used as a glaze for salmon and I have many customers and fellow bloggers that have used this jam as a filling for cookies! The Artisan Trio features my Strawberry, Spiced Pear Butter and my Raspberry Chocolate–I use Callebaut Intense Dark Chocolate and finish that one with Chambord, it is really wonderful to spread onto puff pastry or use as a sauce for poached pears. My Strawberry Jam is macerated overnight using the french methods I learned from Christine Ferber. The Exotic Trio features local Tangerine Ginger Rum Jam (using Tangerines from a friends grove in Apopka that do not spray their trees), Zucchini Ginger Jam and Pineapple Tangerine Jam. The Zucchini Ginger Jam makes a fabulous quick bread which I will feature on the blog and is amazing when used with sour cream as a vegetable dip. To order a gift crate trio: Sunchowder’s Emporia

Gift Box

The second most popular gift is the simple gift box which is a lunch-boxed size cardboard box that features either two 4 oz jars or 8 oz jars. These make wonderful hostess gifts, teachers gifts, something for your hairdresser, I could go on and on! I can customize this box or it comes standard with Strawberry and Spiced Pear Butter. My Pear Butter features Boiled Cider Syrup and hand-ground nutmeg, cinnamon and clove with a citrus finish. To order one of these gift boxes: Sunchowders Emporia Gift Box

For that special someone, I also have a gift basket option. The baskets change with availablity and my plates change with availability, but the presentation is awesome! I can also customize this to fit your needs.

Gift Basket

 

To order a gorgeous jam lover’s basket: Sunchowders Emporia Gift Basket

My single jars are wonderful stocking stuffers for the foodies in your life! The small jars have handwritten labels along with some of my seasonal flavors. The other jars have my standard labels which I designed for my retail stores. They each come topped with craft papers and either a rose bow or plain bow depending on the color combination.

Strawberry Jam

Don’t you just want to swim around in the jar?

 

Artisan Trio

This is a photo of the atrisan trio in the sampler sizes which comes bubble-wrapped as three individual jars. All of the trios can be ordered this way if you would like to use them as stocking stuffers.

Raspberry Pepper Jam

A gorgeous close up of an eight ounce jar. This photo credit needs to go out to: Brian Minnich Photography He believed in me and saw my vision for the company, fabulous to work with and located in Winter Park, FL.

I would love you to come and shop with me for the holidays or anytime! Stop by, post comments, I would really enjoy hearing your thoughts and getting your feedback on my products. You can join me on Facebook and follow me on Twitter to catch up on the daily and local musings. If you are local, you can find me at the Winter Park Farmer’s Market on Saturdays and downtown Orlando at the Lake Eola Farmer’s Market on Sundays. My products are also featured at the Home Grown Co-Op in Downtown Orlando where I am involved with Slow Food and partnering with local farmers. You can sample all of my products at the farm booth and see what lovely jams, chutneys and pickles I have on display for the taking!

 

Wedding Shower Jam Favors

September 28, 2010

One of my lovely market customers is getting married up in Pennsylvania!  I am so excited to be a part of her shower.  Her Mom placed an order with me to create her favors using a Pear theme.   I took a photo of the finshed product for you to see above.  I made two batches of organic spiced pear butter and custom-labeled each jar with Jessica’s Bridal Shower and the Date.
 

This is a photo of the first wedding favors that I created for my fellow foodie and blogger Kasey Fleisher!  I was so honored to be a part of her special wedding in the Napa Valley.  Her blog is called Eating / SF.  She picked some wonderful flavors, the one pictured above is Black Forest Jam a mixture of fresh blackberries, callebaut chocolate and chambord.

Balsamic Fig Jam

This recipe is inspired by Christine Ferber.  When Figs are in season in Florida, I rush to can this beautiful jam for the winter months ahead.  The preparation is simple as this jam is macerated overnight to allow the figs to absorb the sugar and lemon and turn the most amazing and beautiful purple color in your bowl.

 

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