Sour Cherry–Glazed Ribs
Sunday, October 24, 2021
Active: 1 hr, Total: 3 hrs 30 mins, Yield: 4 to 6
Two 2-pound racks baby back ribs, membrane removed from the underside of each rack
2 tablespoons extra-virgin olive oil
3 small shallots, minced
4 garlic cloves, minced
2.5 cups of Scotch Bonnet Cherry Jelly
1/2 cup chicken stock
Preheat the oven to 275°. Set a rack on a rimmed baking sheet. Season the ribs with salt and pepper and set the meat side up on the rack. Bake for 1 hour and 30 minutes.
Meanwhile, in a medium saucepan, heat the olive oil. Add the shallots and half of the garlic and cook over moderate heat, stirring, until softened, about 5 minutes. Add 1.5 cups of Scotch Bonnet Cherry Jelly and cook until melted. Let the barbecue sauce cool, then season with salt and pepper.
In a medium bowl, whisk 1 cup of Scotch Bonnet Cherry Jelly with the stock and the remaining garlic. Stack four 18-inch-long sheets of heavy-duty foil in 2 piles on a work surface. Set 1 rack of ribs meat side down in the center of each. Fold up the foil to form 4 sides and pour half of the stock mixture on each rack. Wrap the ribs tightly in the foil, then transfer the packets to the rack and bake for 1 hour and 30 minutes, until the ribs are very tender. Remove from the oven and open the packets. Let stand for 5 minutes, then discard the cooking liquid and foil. Return the ribs to the rack meat side up.
Increase the oven temperature to 450°. Brush the ribs liberally with the Scotch Bonnet Cherry Jelly barbecue sauce and bake, turning and brushing occasionally with the sauce, for 10 to 12 minutes, until nicely glazed. Let rest for 5 minutes, then cut in between the bones and serve.
Make-Ahead: The barbecue sauce can be refrigerated for up to 3 days.
Wednesday, October 20, 2021
<3 minutes reading time
Spicy Pizza Portuguesa with Eggs, Ham, & Olives
Saturday, October 16, 2021
Serving Size: 12-inch pizza
Tuesday, October 12, 2021
<1.5 minutes reading time
Cheesy French Onion Tartiflette
Friday, October 8, 2021
Serving Size: 4
2.5 lbs Russet potatoes, cut into 1/8 inch thin slices
1 cup whole milk
2 Tbsp unsalted butter
1/3 cup white wine
14 ounces cheese, half aged cheddar, and half-soft cheese
2 Tbsp all-purpose or gluten-free flour
Sweet & Spicy Double Onion Marmalade
1. Preheat the oven to 400°F
2. Stack potato slices vertically then spread out horizontally in a casserole dish and drizzle with a dash of olive oil
3. Melt butter in a medium-heat saucepan, add flour, and stir constantly for 2 - 3 minutes to make a roux
4. Add milk and wine to your roux, simmer until thickens, then add 1/4 jar Sweet & Spicy Double Onion Marmalade and melt in cheddar
5. Pour sauce over potatoes, top with soft cheese slices, and finish with dollops of Sweet & Spicy Double Onion Marmalade
6. Cover with foil, bake 1 hour, remove foil, then bake further 40 minutes until potatoes are cooked and golden
7. Garnish with parsley ~ and Enjoy!
We also love Tartiflette with Curried Tomato Marmalade and cheddar, and our Garlic Jelly with a creamy blue ~ So Good!
Monday, October 4, 2021
~2.5 minutes reading time
Almond Rice Pudding with Spicy Cherry Sauce and Caramel Cream
Thursday, September 30, 2021
Active: 50 mins, Total: 2 hrs, Yield: 8
Sunday, September 26, 2021
~1 minutes reading time
Grilled Strawberry-Rhubarb Sangria
Wednesday, September 22, 2021
Total: 30 mins, Yield: 6 to 8
Saturday, September 18, 2021
~7.5 minutes reading time
Strawberry Cake with Sour Whipped Cream
Tuesday, September 14, 2021
Active: 30 mins, Total: 3 hrs, Yield: 8
Friday, September 10, 2021
>1 Minute Reading Time
BRITISH SEVILLE ORANGE MARMALADE CAKE
Monday, September 6, 2021
Yield: 1 cake
Thursday, September 2, 2021
~2.5 Minutes Reading Time
Prime Rib with Spicy Cherry Conserva, Truffle, & Chocolate
Sunday, August 29, 2021
Active: 1 hr 15 mins, Total: 5 hrs 15 mins, Yield: 12 to 14
Wednesday, August 25, 2021
~1.5 Minutes Reading Time
Low-acid white-fleshed peaches are the most popular kinds in China, Japan, and neighboring Asian countries, while Europeans and North Americans have historically favored the acidic, yellow-fleshed cultivars. In China, peach is a symbol of good luck, protection, and longevity.
Yucatán Garlic Butter Shrimp
Saturday, August 21, 2021
Prep Time: 5 Minutes, Cook Time: 8 Minutes, Total Time: 13 Minutes, Servings: 6
Tuesday, August 17, 2021
~1.5 Minutes Reading Time
Pineapples regenerate! You can plant pineapple leaves to grow a new plant. You can grow a pineapple by twisting the crown off a store-bought pineapple, allowing it to air dry for a few days, and then planting it.
Is that pineapple in your kitchen ripening too slowly? Stand it on the spiky end. Pineapples are actually berries and it’s ripening can be speeded up by making it stand upside down (leafy side down).
Pineapple has protein bromelain that degrades meat. So, if you put a piece of pineapple somewhere in your mouth it will start eating you.
A pineapple is not an "apple" it is actually a berry.
Each pineapple plant only produces one pineapple per year.
Most fruits develop in 3 to 4 months, but it takes about 18 months to two years for a pineapple to grow to its full size.
The name "pineapple" came from European explorers who thought the fruit looked like a pinecone with flesh like an apple.
Canned pineapple was first made in 1901 but wasn't widely available until engineer Henry Ginaca invented a machine in 1911 that could remove the outer shell, inner core, and both ends of 100 pineapples in less than a minute! This machine, known as the "Ginaca machine", is still used in pineapple canneries today.
You can't put fresh pineapple in Jell-O because the bromelain content prevents gelatin from setting. Canned pineapple, on the other hand, can be added to Jell-O because the canning process destroys the bromelain.
The pineapple is a combination of many individual flowers, or berries fused together around a core. Pineapples contain about 75% of the daily recommended amount of manganese for strong bones. It takes three years for a pineapple to mature.
Believe it or not, it’s absolutely true. A little-known fact about pineapple is that it contains an enzyme called bromelain. If you read other sources they all say pretty much the same things. This enzyme breaks down proteins in your mouth, namely your taste buds. This can wreck your palate for the rest of the day until your mouth can heal itself. A fun fact that a lot of people throw around is that the enzyme bromelain is used in meat tenderizers. Pineapple is a fruit and that means it’s great for you, but you should probably let a freshly sliced pineapple sit in the fridge for a bit before eating it so the enzymes can break down.
As pineapples were so expensive in colonial times, people would simply rent these flavorful fruits and show them off to others as a sign of wealth.
Strawberry, Banana, and Almond Butter Smoothie
Friday, August 13, 2021
Total: 10 mins, Yield: 1 drink
Monday, August 9, 2021
<30 Seconds Reading Time
Onions can make you cry and make your breath smell terrible. Believe it or not, the reason onions do those things are the exact same reason why onions are good for you. Onions contain over 100 sulfide-containing compounds. These contain a number of health benefits such as the prevention of asthma and some types of cancer. Onions are related to leeks, garlic, chives, and scallions. While they don’t all have the same level of health benefits, they do all have similar health benefits.
Olives are actually fruits and their trees can be old – really old – standing tall for more than 1,500 years.
ALBÓNDIGAS EN SALSA DE ALMENDRAS
(SPANISH MEATBALLS WITH ALMOND SAUCE)
Thursday, August 5, 2021
Serving Size: Serves 4
Sunday, August 1, 2021
<2 Minutes Reading Time
The color orange is named after the orange fruit. Before orange made its way from China to Europe, yellow-red was called simply that: yellow-red, or even just red. Orange peel can be used by gardeners to sprinkle over vegetables as a slug repellent.
Oranges are the largest citrus crop in the world.
Brazil is the leading orange-producing country in the world while Florida and California together produce nearly 25 billion pounds of oranges each year!
Florida oranges may be greener than California oranges because the night temperatures in Florida are warmer, which causes more chlorophyll to migrate into the peel; they are still ripe and sweet though.
There is more fiber in an orange than in most other fruits and veggies.
Technically the orange is a berry called hesperidium, indicating that the fruit has sections and grows on evergreen trees.
The peels of oranges contain essential oils that are used aromatherapy, cleaning products, and cooking.
Contrary to what most of us think, this fruit was not named for its color. Instead, the word orange comes from a transliteration of the Sanskrit 'naranga', which comes from the Tamil 'naru', which means "fragrant."!
The peel of an orange fruit has four times more fiber than the actual fruit. There are also a significant amount of antioxidants in the peel too. You can get some of those benefits by grating some peel into your next meal. Wonder if candied peels count too?
In sub-tropical growing regions (like Brazil, the country that grows the most oranges in the world) there are never temperatures cold enough to break down the chlorophyll in the fruit's skin, which means it may still be yellow or green even when it's ripe. But because American consumers can't fathom such a phenomenon, imported oranges get treated with ethylene gas to get rid of the chlorophyll and turn them orange.
This also means that Florida oranges tend to be yellower than California oranges, because they're grown further south.
Orange peels have over four times the amount of fiber of the actual fruit. It also contains more antioxidants than the actual fruit. The only downside is that it’s difficult to find a way to eat it. The best way is to grate it up like cheese into an orange zest. You can use that to season all sorts of foods. This is how they make orange chicken in Chinese restaurants. Not bad for a part of the fruit that almost everyone simply throws away.
If you plant a single orange seed, you’ll probably get more than one plant from it.
Some oranges-mainly those grown in tropical areas of land-are green and/or yellow in color
No-Cook Blackberry Lemon Ice Cream
Wednesday, July 28, 2021
Makes 2 quarts
2 cups pureed blackberries
1/4 cup Blackberry Jam
1/4 cup Meyer Lemon Marmalade
3 cups half and half
14 ounces sweetened condensed milk
Whisk all your ingredients in a large bowl. If you want the ice cream to be extra smooth, straining the mixture through a sieve to remove the blackberry seeds.
Chill the mixture in the fridge for 8 hours.
Add the mixture to an ice cream maker and freeze according to the manufacturer's instructions. Stick the finished ice cream in the freezer for at least an hour before serving to harden it even more.
Saturday, July 24, 2021
<1 Minutes Reading Time
Nopal, commonly referred to as “prickly pear cactus” in English, is a staple in Mexican dishes. Nopales have citrus and tart flavor characteristics, making them easy to use in a side dish or to include in the main course. The high liquid content allows you to avoid adding liquid when making a stir fry. Nopales can also be consumed raw. Popular Mexican nopal dishes include huevos con nopales, and tacos de nopales.
Nopal plants are easily shareable. All you need to do is find a friend or neighbor with a nopal plant, cut off a piece and plant it in your own yard. This is a popular tradition among Mexican families and is an easy addition to any garden.
Nopal plants spout twice a year: in the spring and the fall. This is the best time to eat fresh nopal, as they are at their juiciest.
It’s one of the most drought-tolerant vegetables. With water conservation of rising concern, growing drought-tolerant plants for consumption is more important and popular than ever. Nopales are a darling of drought tolerance and only need to be watered once a month!
Summer Berry Pudding
Tuesday, July 20, 2021
~PREP TIME: 30 MINUTES, 10 Servings
Friday, July 16, 2021
~1 Minutes Reading Time
Nectarines can be a pale white color, instead of their typical yellow, on the inside.
A nectarine (Prunus persica variety nectarina) is a fuzzless variety of peach. Fuzziness is a dominant trait of peaches. The expression of a recessive allele is thought to be responsible for the smooth skin of nectarine fruits, which lack the fuzzy trichomes (plant hairs) characteristic of peach fruits.
Occasionally when peach trees are crossed or even self pollinated they will produce some fruit whose seeds will grow into nectarine trees and others which will be peach trees. Nectarines will sometimes appear on peach trees, and peaches sometimes appear on nectarine trees!
It is impossible to tell which seeds from nectarine trees will produce nectarine bearing trees, so commercial growers take branches which produce nectarines and graft them onto peach trees. The branches will continue to produce nectarines.
In appearance, nectarine trees are the same as peach trees, and are virtually indistinguishable from one another. Tree size and shape, leaves, and even buds look the same. Nectarines, however, are smaller and smooth skinned (looking more like plums), golden yellow with large blushes of red (ripe fruit looks the same as unripe - the color does not change significantly, but they do get sweeter and softer). Their yellow flesh has a noticeable pink tinge, with a distinct aroma and a more pronounced flavor.
There are over 100 varieties of nectarine, both freestone and clingstone varieties, the same as for peaches. (Freestones flesh separates from the 'pit' easily, while clingstones cling to the 'pit'). Nectarines are more delicate than peaches, bruising very easily.
Nectarines, like peaches, probably originated in China over 2,000 years ago and were cultivated in ancient Persia, Greece and Rome. They spread via the Silk Road and were grown in Great Britain in the late 16th or early 17th centuries, and were introduced to America by the Spanish.
Today, California grows over 95% of the nectarines produced in the United States.
The name ‘nectarine’ comes from the sweet food the gods eat, sweet as ‘nectar’.
Grilled Corn with Mango-Habanero Butter
Monday, July 12, 2021
Thursday, July 8, 2021
<10 Seconds Reading Time
Miracle fruit is a fruit that, when eaten, causes sour foods to taste sweet for at least an hour or two after consumption.
The mangosteen is known as the “queen of fruits.”
A Blackberry Jam Bramble
Sunday, July 4, 2021
2 1/2 ounces of gin
1 ounce lemon juice
3 tablespoons Blackberry Jam
Combine everything in a shaker filled with ice and shake until it gets too cold to hold. Strain through a fine mesh sieve into a lowball filled with crushed ice, and garnish with a strip or lemon zest, or a blackberry if you have one lying around.
Wednesday, June 30, 2021
<30 Seconds Reading Time
The world’s most popular fruit? The mango.
Orangutans love eating mangoes! Mangoes are the most loved and the No 1 fruit in the world.
Mangoes were first grown in India over 5,000 years ago. In fact, the paisley pattern which was first developed there is based on the shape of a mango. The Mango fruit is highly prized among the Tamil culture, as it is a symbol of health, peace and prosperity.
Mangos are known as “the King of Fruit” throughout most of the world.
A mango tree can grow to be 100 feet tall.
Elevated Grilled Cheese Sandwiches
Saturday, June 26, 2021
~7 Minutes Reading Time
Today we're taking a page out of Insider's Erin McDowell's book with 20 easy ways to make grilled cheese sandwiches better using things you have in your kitchen. https://www.insider.com/easy-ways-elevate-grilled-cheese-sandwiches-2021-1?amp
To add a ton of flavor to a simple grilled cheese, adding ingredients like chutney, tomato jam, or bacon jam can totally change the flavor profile... If you've got sweet or savory condiments like pepper jelly or onion relish sitting in the back of your fridge, those work great in a grilled cheese...
"You don't want to choose a bread that's super dense or something that's not going to get crisp," Laura Werlin, the author of "Grilled Cheese, Please" and "Great Grilled Cheese" told Insider. "Sourdough is my go-to bread for grilled cheese sandwiches. It's the most versatile and keeps it interesting. Texturally, it's got all these little nooks and crannies that allow the butter, oil, or mayonnaise to really crisp up."
"You want to get the ratio of bread to cheese right, and you're not going to get that if your bread is too thick," she continued. "A half-inch slice of bread is what I recommend."
"What you want to be careful of is choosing a bread that has sugar in it," Heidi Gibson said. "If your bread has sugar in it, it will burn more quickly. You're going to be better off with a more rustic bread than a loaf of processed sandwich bread."
"With grilled cheese sandwiches, the world is your oyster," Laura Werlin told Insider. "You can put almost anything you like in between two slices of bread with cheese and grill it. However, it's called a grilled cheese for a reason — you still want the cheese to be the star."
"Grated cheese often works better than sliced cheese," Werlin said. "That's because you want the cheese to melt as quickly as possible, so the bread doesn't have a chance to burn. There's nothing more disappointing than making a grilled cheese sandwich and cutting it open to find the cheese isn't oozing out because it's not cooked through."
Werlin also explains that you can mix butter with some grated Parmesan and brush it on the outside to get a crispy coating.
Experimenting with different cheeses, like blue cheese, can seriously up your grilled cheese game.
Werlin recommends using cheeses that are "medium to medium-hard," such as Monterey Jack, Swiss, or Gruyere. Heidi Gibson also recommends a cheese like Havarti, which is a little softer and melts very easily.
You can also experiment with cheeses that have a distinct flavor, such as goat cheese, blue cheese, or ricotta. However, you want to be sure that none of the other ingredients compete or distract with the flavor of the cheese you choose.
"The cheese or cheeses that you use will determine the ooze factor," Werlin said. "There's nothing better than melted brie, but if you use just that on a grilled cheese sandwich it doesn't become a stretchy cheese, it just becomes kind of messy. If you want the stretchy factor, you're going to want to add a slightly harder cheese to get that stretch factor."
Mayonnaise can add another savory flavor element to a grilled cheese sandwich, so you just want to be wary if you're using other strongly flavored ingredients. "Mayonnaise definitely makes for a crisp sandwich, there's no question," Laura Werlin said. Many home cooks swear by smearing your bread in mayonnaise to get your sandwich extra crispy.
However, butter is a chef-approved alternative that adds a deliciously rich flavor to grilled cheese. "With grilled cheese sandwiches, it's a canvas," Heidi Gibson, the co-owner of American Grilled Cheese Kitchen in San Francisco, co-author of "Grilled Cheese Kitchen: Bread + Cheese + Everything in Between," and winner of multiple grilled cheese competitions, told Insider. "There's a lot of flexibility there. For me, that's part of the fun. How can I make a grilled cheese sandwich into something extraordinary with these humble beginnings?"
Both Laura Werlin and Heidi Gibson swear by using butter on the outside of grilled cheese sandwiches. "I just love butter so much and the richness it brings to a sandwich," Werlin said. "What's on the inside will really dictate what fat I'm using. For example, if I'm making a riff on an Italian Caprese sandwich with tomato and basil, I'm not going to use butter. I'm going to use olive oil."
"You can also make a compound butter by softening the butter and mixing in whichever spices you want to use," Gibson said. "You can add chipotle powder, garlic, sage, rosemary, or thyme and get even more flavor in there. When you spread it on the outside, you get those layers of flavor."
You can also experiment with different kinds of oils on the outside of your grilled cheese. You can elevate the flavor of your grilled cheese by smearing the outside of your bread with everything from olive oil to truffle oil. Werlin recommends always spreading or brushing the oil directly onto the bread, rather than in the pan, so that the bread gets evenly crispy.
Whether you're using oil, butter, or mayonnaise, Werlin also recommends using a nonstick pan for cooking your grilled cheese sandwich and covering it to expedite the melting of the cheese.
In her book "Grilled Cheese, Please," Laura Werlin gives a recipe for a grilled cheese sandwich with whole wheat bread, peanut butter, bologna slices, cheese, and dill pickles. Though this might sound disgusting, she explains that, somehow, the flavors all come together. "I cook those bologna slices a little bit to get them crispy and put a little mayonnaise on the outside," she told Insider. "It sounds weird, but it's honestly really good."
Bacon makes everything more delicious, including grilled cheese sandwiches. Bacon is an ingredient that might already be in your fridge or on your weekly grocery list, and adding it to a grilled cheese sandwich can take your meal to the next level.
Ham pairs perfectly with easily melted cheeses like Swiss or Gorgonzola and adds a ton of flavor without any extra prep work. Simply add a slice or two or your favorite sandwich ham and you're good to go. "Ham is great, but it should be thinly sliced," Werlin said. "You're adding that smokey flavor."
Cured meats like pancetta or bacon last longer in your fridge than fresh meats and make a great addition to most grilled cheese sandwich combinations. "I do like pancetta on grilled cheese sandwiches," Werlin said. "The only caveat is that, like bacon, you're going to have to cook it first."
Leafy greens like spinach, broccoli rabe, or arugula can add a fresh quality and cut through the richness of the cheese. A grilled cheese made with rich, gooey cheese and heavy bread can easily become too rich. Adding leafy greens and other vegetables can cut through that richness and make your sandwich more balanced. "Arugula and spinach will melt brilliantly," Werlin said. "Almost any vegetable will lend itself to a grilled cheese sandwich, but if it's a hard vegetable like a carrot or broccoli or cauliflower, but they have to be briefly cooked first."
Adding a smear of your favorite flavored cream cheese can also make for an extra creamy sandwich. Whether you opt for plain, scallion, or onion and chives, a light dolloping of cream cheese is sure to take your sandwich to the next level. However, be sure to either grill your sandwich quickly or go light on the cream cheese, as it will melt very quickly.
Avocado adds a delicious creamy aspect to grilled cheeses, but you might want to choose a harder cheese with a slightly higher melting point so it doesn't make your sandwich too moist.
Roasted or sautéed peppers also add a lot of flavor and texture to grilled cheese sandwiches. Bell peppers can be used in a number of different recipes, so they'll never go to waste in your fridge. However, if you're using them in a grilled cheese sandwich, Laura Werlin recommends cooking them a little bit before adding them.
"Bell peppers should be a little bit softer when you put them in, so you might want to roast them," she said. "The key with vegetables is getting the water out, otherwise you end up with a watery grilled cheese," Heidi Gibson told Insider.
Roasted Butternut Squash
Heidi Gibson explains that part of the magic of making a gourmet grilled cheese is taking the flavor combinations you love and figuring out how to incorporate them into a grilled cheese sandwich. "If you look at Italian dishes like butternut squash and sage ravioli, you can make that into a grilled cheese," she told Insider. "It's reformatting those beloved flavors. Butternut squash, Fontina cheese, and sage are great in a grilled cheese. You can make sage butter, roast slices of butternut squash, play with it, and voilà, you've got a really interesting grilled cheese."
Pickled Red Onion
Pickled red onion adds a briny flavor to grilled cheese sandwiches and can be prepared in a matter of minutes. Laura Werlin and Heidi Gibson that adding pickled red onions is one way to easily elevate your grilled cheese sandwiches without a ton of effort. "It takes five minutes to make pickled red onions and they work so well," Gibson said.
Pickles also add a fantastic crunch to grilled cheese sandwiches. "Pickled items are really delicious, particularly when you're using Alpine-style cheeses like Gruyere or Raclette," Werlin told Insider.
"Olives and pickled okra also work really well in a grilled cheese," Gibson said. "Any time of pickle with a hard acid really balances out the cheese."
Tomato slices are a fan-favorite addition to grilled cheese sandwiches. Cheese and tomato are a match made in heaven, so why not add this common ingredient to grilled cheese? Werlin also explains that tomatoes are a great addition because you don't have to pre-cook them before adding them to a grilled cheese sandwich.
If you have leftovers hanging around your kitchen, try incorporating them into your grilled cheese. "You can take Indian dishes like butter chicken or chicken tagine you might have prepared the night before and put that inside a grilled cheese," Heidi Gibson told Insider. "It's delicious."
Tuesday, June 22, 2021
<30 Seconds Reading Time
According to The Reams Biological Ionization Theory (RBTI), the lemon is the ONLY food in the world that is anionic (an ion with a negative charge). All other foods are cationic (the ion has a positive charge.) This makes it extremely useful to health as it is the interaction between anions and cations that ultimately provides all cell energy.
Lemons contain more sugar than strawberries.
Lemons are a cross between sour oranges and citrons.
Most lime species are natives of Asia.
The loganberry is a mix of blackberries and raspberries.
The seeds of lychee are poisonous and should not be consumed.
A Sidecar Named Desire
Friday, June 18, 2021
2 ounces cognac
3 tablespoons Stone Fruit Jam
1/2 ounce fresh lemon juice, with a piece of the lemon zest set aside
Combine everything in a shaker filled with ice and shake until well chilled, about 12 seconds. Strain through a fine mesh sieve into a chilled coupe glass, and express the oils from the zest over your drink. If you feel like throwing some cocktail bitter in there for extra depth, you can.
Monday, June 14, 2021
<15 Seconds Reading Time
A kiwi fruit has twice as much vitamin C as an orange.
Kiwi fruits are actually berries and grow like grapes on vines that can be up to 6 feet tall.
The tangy, fuzzy fruit is also rich in potassium and copper.
Kiwi fruits were originally called “melonettes”
Kiwis, at one time, were known as Chinese Gooseberries.
Four Ingredients Glazed Sous-Vide Lamb Shanks
Thursday, June 10, 2021
~Total: 40 mins, Yield: 4
2 lamb shanks
1/2 cup of Scotch Bonnet Cherry Preserves
1/4 cup mustard (Both Dijon and yellow work well.)
Liberally season every side of each shank with kosher salt—it should be coated, but not caked—and place them in a vacuum, sous-vide, or double freezer bag (just set one freezer bag inside another). Seal with a vacuum sealer or express the excess air using the water-immersion technique, then let the shanks hang out in the bath at 170℉ for 24 hours.
Once the cooking time has elapsed, remove the bag from the bath, set the shanks in an oven-safe dish, and pour the juices through a sieve into a sauce pan, along with the Scotch Bonnet Cherry Preserves and mustard. Whisk to combine, then heat over medium-high heat until simmering. Let reduce until it’s thick enough to coat the back of a spoon, then brush it over the lamb. Pop the lamb under the broiler for a few minutes, until the glaze starts to bubble and caramelize, then brush it with even more glaze. Serve with the rest of your feast.
Sunday, June 6, 2021
<10 Seconds Reading Time
The jackfruit has been determined to be the largest tree fruit in the world. The jackfruit can weigh as much as 100 pounds. There has been jackfruit that has grown as tall as 4 feet in height!
A Morning Martini
Wednesday, June 2, 2021
3 generous bar spoons of Mango Peach Jalapeño Jam
1/2 ounce fresh lemon juice
2 ounces gin
Add Mango Peach Jalapeño Jam and lemon juice to the bottom of an empty cocktail shaker and stir until jam dissolves. Add gin and fill shaker with ice. Shake and strain into a coupe or martini glass. Sip and start your day off delightfully.
Saturday, May 29, 2021
<30 Seconds Reading Time
The honeydew was revered as a sacred food by the ancient Egyptians.
Napoleon and Pope John Paul II both considered Honeydew melons their favorite fruit.
Honeydews were first cultivated in Persia and northern Africa nearly 4,000 years ago, and later by ancient Greeks and Romans. Introduced to western and northern Europe during the Middle Ages, melons were harvested by the Spaniards and later the French and British. Christopher Columbus brought over the first honeydew seeds to North America on his second expedition. The honeydew melon was introduced to California by Spanish missionaries in 1683.
Honeydew is the American name for the cultivar White Antibes that has been grown for many years in southern France and Algeria.
The honeydew is considered the sweetest melon.
Honey Dew melons are also known as “Temptation Melons.”
The ancient Egyptians considered honeydew (melon) to be a sacred fruit.
Sweet Wine Glazed Bananas
Tuesday, May 25, 2021
3 firm bananas sliced or halved
1/4 cup butter
1/4 cup Mulled Red Wine Jelly
Fry firm bananas in butter until cooked through. Add Mulled Red Wine Jelly and continue to cook until the bananas are coated. Serve over French toast, waffles, pancakes or French vanilla ice cream.
Friday, May 21, 2021
<45 Seconds Reading Time
Taking a prescription cholesterol drug? Stay away from grapefruit, which contains an enzyme that can negate the drug’s effects. Drinking Grapefruit juice while taking some prescription medications can cause instant overdose and death.
Persons taking certain prescription drugs have to be careful what fruit they consume. Eating a grapefruit, which is a good source of Vitamin C, can become life-threatening. Since the grapefruit contains compounds which change how your body metabolizes certain drugs, the body can absorb larger amounts of the drug than is beneficial, which can cause medical problems and death.
Grapefruit can cause dangerous reactions with some prescription medications. From the New York Times, last year: "For 43 of the 85 drugs now on the list, consumption with grapefruit can be life-threatening, Dr. Bailey said. Many are linked to an increase in heart rhythm, known as torsade de pointes, that can lead to death."
"Under normal circumstances, the drugs are metabolized in the gastrointestinal tract, and relatively little is absorbed, because an enzyme in the gut called CYP3A4 deactivates them. But grapefruit contains natural chemicals called furanocoumarins, that inhibit the enzyme, and without it the gut absorbs much more of a drug and blood levels rise dramatically."
Monday, May 17, 2021
Thursday, May 13, 2021
<1 Minute Reading Time
About 71% of the world’s grapes are used for wine, 27% as fresh fruit, and 2% are used to make raisins.
It takes about 1,1 kg (2.5 pounds) of grape for the production of one bottle of wine.
Grapes don’t always grow in perfect bunches like the ones at the grocery store. They can actually group together in clusters that range from 6 to 300 grapes.
Grapes, when heated in a microwave, will actually explode.
How to Put Together a Charcuterie Board
Sunday, May 9, 2021
"Charcuterie spreads are gorgeous, delicious, and totally customizable, so it's no secret why they've stood the test of time. While "charcuterie" technically means a range of different cured meats, they can go way beyond salami and prosciutto, featuring various cheeses, crackers, spreads, and produce. The best part is that they don't require one second of actual cooking, but you probably know all this already. Here's what you might not know about cheese boards: They don't need to cost you an arm and a leg to put together. In fact, you can assemble a killer charcuterie board for less than $30.
Making a charcuterie board is sort of like conquering the world's tastiest puzzle. All it takes is breaking up the board's elements into categories and choosing complementary ingredients for each. Soft, easy-to-grab meats are arguably the most important. They can be rolled, fanned, laid flat, or even turned into roses, depending on how you want to organize your board. Don't forget to have tongs or toothpicks nearby for easy lifting. Deli salami or jamón Ibérico work with a wide range of cheeses, but prosciutto is no doubt a crowd favorite. If you're looking for quality, be prepared to pay a bit more per ounce for prosciutto di Parma (aka buttery, top-tier prosciutto that's made in Parma and aged twice as long). To save, buy any sliced prosciutto from a brand you trust. (P.S.: Odds are you'll find the best deals and lowest prices in person at the grocery store, not online.)
Hard meats that need to be sliced, like Spanish chorizo or a log of soppressata, should be placed by hard cheeses with the proper knives (unless you want to make it easy on your guests and slice them in advance). Again, quality is usually linked to price, but you can likely find a few links of affordable chorizo in the deli section of your local supermarket.
It's a lot easier to choose the cheeses once you've already chosen the meats, since they narrow down your pairing options. Think of the meat's most prominent notes and what sort of flavor profile would complement it best. For instance, if you choose to use sweet-and-spicy salami, gouda would be a solid pairing option, since it's creamy, nutty, and smooth. If you went with buttery prosciutto, you might opt for an aged, salty cheese like Parmesan or pecorino Romano instead. Soppressata or pepperoni, which are bursting with notes of herbs and spices, would pair great with buttery, rich, fatty cheeses like cheddar or Havarti. You can also play with flavored cheeses, like those infused with wine or truffles, if they fit the rest of the spread or an overall theme.
Soft cheeses are also popular to include in charcuterie boards. They tend to pair best with fresh fruits and vegetables, dried fruits, jams, and nuts, as well as crackers and bread. Velvety soft cheeses like Brie go beautifully with sweet or acidic sides, like honeycomb, green apple slices, onion jam, or grapes, while mild soft cheeses like fresh mozzarella pair best with fresh produce, herbs, and tangy dressings or dips, like balsamic glaze. For salty, soft cheeses like feta or chèvre, add mild or sweet ingredients like roasted almonds or pine nuts, figs, sliced melon, or dried apricots to the board. Sweet soft cheeses, like mascarpone, shine brightest alongside berries, cherries, or chocolate.
Breads and Crackers
There's really no wrong choice when it comes to bread, crackers, and carbs in general. On a charcuterie board, their main purpose is typically to be a crispy vehicle for cheese, meat, and spreads. All you really need to consider is how their flavor will pair with the cheese and meat; it shouldn't be too tough, considering bread and crackers are pretty neutral tasting. For that reason, this section of your charcuterie board doubles can be an opportunity to play with visuals. Instead of rectangular crackers, why not go for long, thin breadsticks that you can arrange vertically in a jar? If you're including cheese crackers on the board, wouldn't Goldfish be a fun twist instead of standard square crackers? Then again, you truly can't go wrong with whole wheat crackers—they taste good with *everything* and are a bargain buy.
As for bread, baguette slices are classic, but we also love the idea of using toasted pita, hunks of sourdough, or crostini instead. Just be sure that there's 1) a cracker or bread to pair with the hard cheese and meat, 2) a cracker or bread that can hold up to being spread with the soft cheese and other spreads, and 3) a cracker or bread that's dippable, if you have dips or fondue on the board.
Produce and Snacks
Here's the part where you can show off your vast snacking experience. From your favorite roasted nuts to that special jar of olives you've been sitting on, every crudité and munchie can find a home on a charcuterie board. Here are a few boxes to check when you're planning your selections:
When it comes to the price tag, apples are an easy win. You can lean tart or sweet depending on the other ingredients, and they're super cheap compared to some other popular charcuterie fruits, like berries. Oranges or clementines are also an affordable route, as well as celery, carrots, broccoli or radishes.
Something Briny or Acidic
There's truly no match for cheese like mouth-puckering olives, especially if your cheese selection is heavy on the salt (or includes feta). Their brininess also has the power to cut through fatty, rich cheeses like provolone or Camembert. We recommend heading to your local supermarket's olive bar so you can pick and choose exactly what you need.
That being said, we're also suckers for sweet gherkin pickles, which are super crisp, flavorful and less polarizing than uber-vinegary sour dill pickles. French cornichons are another great pickle to consider, since they're small and aesthetically adorable.
Nuts are traditional crunchy additions; a mix is always a hit, but almonds tend to be on the cheaper side. There are also a ton of flavored nuts to explore too, like the sweet Thai chili nuts. Wasabi peas, pork rinds, potato chips, fried garlic chips or roasted chickpeas are creative alternatives that will also get the job done. Whether you want to pile these snacks in loose or pour them into tiny bowls or jars first is up to you.
Dips and Spreads
Whether you want a pot of fig jam to pair with cheese and crackers or a bowl of tzatziki for dipping cucumber sticks and pita points in, dips and spreads are the final piece that pulls a charcuterie board together. Whole grain mustard is versatile and works with everything from sharp cheddar to smoked meats to pumpernickel bread. But most fruit jams are just as flexible and will add a pop of sweetness to soft and hard cheeses alike. Fancier options include pepper jelly (which tastes divine with buttery Havarti or white cheddar), onion jam, and hummus. You can even include Nutella or nut butter if your board is mostly fruit (or better yet, pancakes), or ranch dressing for raw vegetables. Just let your common sense and cravings lead the way."
Wednesday, May 5, 2021
<1 Minute Reading Time
Want calcium but don’t like milk? Try a half-cup of figs, which has as much calcium as a half-cup of milk.
Figs have a 55% natural sugar content, making them the sweetest of all fruits.
Figs are believed to be one of the oldest, if not the oldest cultivated fruit consumed by humans. Figs are high in fiber, iron, and potassium. Fig Newton cookies have been around since 1891, a testament to the popularity of figs. Sumerian tablets dated all the way from 2500 B.C. show the use of figs for cooking. Neolithic sites from 5000 B.C. revealed remains of fig trees during excavations. Fig trees can easily live 100 years!
Smokin' Sweet Chicken Wings with Cherry Barbecue Glaze
Saturday, May 1, 2021
~Total: 40 mins, Yield: 4
-2 tablespoons unsalted butter
-1/2 medium sweet onion, such as Vidalia, finely chopped
-3/4 cup of Scotch Bonnet Cherry Jelly
-1/3 cup fresh lime juice
-Freshly ground black pepper
-3 1/2 pounds chicken wings, tips discarded and wings split
In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Scrape the onion into a blender, add the Scotch Bonnet Cherry Jelly and lime juice, and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Season the glaze with salt and black pepper. Transfer the glaze to a small bowl.
Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the chicken wings all over with salt and black pepper and grill over moderately high heat, turning occasionally, until lightly charred and crispy, about 20 minutes. Alternatively, broil the wings for about 20 minutes, turning occasionally, until they are crispy.
Transfer the chicken wings to a large bowl and toss with one-third of the Scotch Bonnet Cherry Jelly glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the chicken wings to the bowl and toss with another one-third of the Scotch Bonnet Cherry Jelly glaze. Transfer the glazed chicken wings to a serving platter and serve with the remaining glaze on the side.
Make-Ahead: The cherry glaze can be refrigerated for up to 3 days. Bring to room temperature before using.
Suggested Pairing: Fresh, berry-rich Syrah from Washington state.
Tuesday, April 27, 2021
<10 Seconds Reading Time
Eggplants are actually fruits and not veggies. In fact, they are botanically known as berries.
Linzer Cookies with Spiced Jam
Friday, April 23, 2021
~Active: 1 hr, Total: 2 hrs, Yield: Makes about 3 dozen cookies
2 sticks unsalted butter, softened
3/4 cup granulated sugar
3 large egg yolks
1 teaspoon finely grated lemon zest
1 1/4 cups hazelnuts with skin
1 1/2 cups bread flour
2 teaspoons cinnamon
1/2 teaspoon ground cloves
Confectioners' sugar, for dusting
3/4 cup Raspberry Chipotle Jam
1/4 teaspoon anise seeds, ground in a spice grinder
1/4 teaspoon ground coriander
In a standing electric mixer fitted with the paddle, beat the butter with the granulated sugar at medium speed until creamy. Add the egg yolks and lemon zest and beat until smooth. In a food processor, combine the hazelnuts with the bread flour and process until the nuts are finely ground. Add the cinnamon and cloves and pulse to combine. Add the dry ingredients to the mixing bowl and beat on low speed until smooth. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 1 hour.
Preheat the oven to 350° and line 2 baking sheets with parchment paper. Working in batches if necessary, roll out the dough 1/4 inch thick on a lightly floured surface. Using a 2-inch round cutter, stamp out cookies as close together as possible. Using a small decorative cookie cutter, stamp out the centers of half of the cookies. Transfer the whole cookies to 1 prepared baking sheet and the cut-out cookies to another.
Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned around the edges. Let cool on the baking sheets. Meanwhile, refrigerate the scraps until chilled, then reroll, stamp out more cookies, and bake.
Dust the tops of the cut-out cookies with confectioners' sugar. In a small bowl, whisk the Raspberry Chipotle Jam with the ground anise and coriander. Spoon the Raspberry Chipotle Jam onto the whole cookies, cover with the sugar-dusted cookies and serve.
Make-Ahead: The cookies can be kept in an airtight container for 5 days or frozen for 1 month. Redust with confectioners' sugar.
Facts Brought to You by the Letter D
Monday, April 19, 2021
<1 Minute Reading Time
Dragon Fruit is full of vitamin C and is even said to help reduce acne.
Durian: Indonesia and Malaysia are home to the durian which is known as the ‘king of fruits in many South Asian countries. This fruit is covered in little spikes and is said to smell horrendous, which can smell like a combination of rotten eggs, sweaty socks, wet garbage, and underlying notes of sweetness. In some places, like Japan and Thailand, it is unlawful to keep the durian fruit in public because of its pungent odor.
Sweet & Sticky Hot Wings
Thursday, April 15, 2021
Active: 15 mins, Total: 1 hr, Yield: 2 to 4
C Our Fun Facts
Sunday, April 11, 2021
<2 minute reading time
Herb-Crusted Pork Roast with Ginger-Eggplant Compote
Wednesday, April 7, 2021
Active: 45 mins, Total: 1 hr 35 mins, Yield: 6
Saturday, April 3, 2021
~30 seconds reading time
Apple Butter Meatball Subs
Tuesday, March 30, 2021
B Side Facts
Friday, March 26, 2021
~1 minute reading time
Peanut Butter and Jelly Sandwich Cookies
Monday, March 22, 2021
Active: 40 mins, Total: 1 hr. 30 mins, Yield: Makes 12 sandwich cookies
Thursday, March 18, 2021
~3 minutes reading time
Eggplant Cinnamon Bars with Red Wine and Anise Seeds
Sunday, March 14, 2021
Active: 1 hr, Total: 2 hrs 30 mins, Yield: about 4 dozen bars
Make the filling: In a saucepan, combine the Eggplant Cinnamon Jam, Red Wine Jelly, lemon zest, and anise seeds. Simmer over low heat until the liquid is syrupy and reduced to 1/2 cup. Let the figs cool in their syrup, then puree in a food processor until smooth. Transfer the filling to a pastry bag fitted with a 1/2-inch plain tip.
Make the dough:
5 A+ Fruity Facts
Wednesday, March 10, 2021
According to one study, avocados are the most nutritious fruits in the world.
Avocados contain the most fat of any fruit or vegetable on the planet.
Since avocado trees release an enzyme that prevents the fruit from maturing fully while on the tree, farmers can use the trees to store avocados until ready to go to market.
Avocado leaves can prove fatal to various types of birds.
5. The almond is a member of the peach family and is not actually a nut.
6. The Asian Pear is sometimes referred to as a Nashi. Because of their texture, they are sometimes referred to as Apple pears, but they’re not related to apples. Even though it looks like a cross between an apple and a pear, the resemblance is only skin deep.