25 Grown-Up Versions of Peanut Butter & Jelly
Monday, November 28, 2022
>6 Minutes Reading Time
“Adult PB&J: Let’s start off simple by upgrading PB&J’s two main ingredients. Swap the peanut butter out for almond butter, because almonds are all the rage right now & apparently better for you. You could also try sunflower seed butter as another alternative. Then, instead of the usual plain jellies, use Gingered Carrot Cake Marmalade that includes Grand Marnier, because making something more adult usually means adding alcohol to it. Feel free to upgrade your bread to something other than pre-sliced loaves while you’re at it.
Banana Bread PB&J: You’ve probably had peanut butter & banana, but substituting banana bread for regular bread is straight-up sorcery. Plus, it allows you to keep jelly in the equation without worrying about the slippery texture pushing out the bananas with every bite. (Clearly, we’ve studied every sort of PB&J-related dilemma. You’re welcome.)
Burgerized PB&J: Being an adult means you’re granted special privileges not afforded to kids. You can stay up as late as you want & you’re finally allowed to operate a grill. Because this is America, you should use these freedoms to your advantage by adding peanut butter & jelly to your burger, especially since it easily allows you to add some bacon to the mix. And for the record, being an adult also means you get to make up words like “burgerized.”
Crȇpe avec PB&J: If you don’t speak French, “avec” means “with,” & “crȇpe” means “crȇpe.” Now that we’ve got that intensive language lesson out of the way, feel free to start adding PB&J to your crȇpes. It tastes great & makes you feel great. Maybe not physically, especially if you eat several, but emotionally. & saying “crȇpe” will win you some class points that you’ll immediately lose when following it with the words “PB&J.”
Deep-Fried PB&J: If your regular PB&J seems too healthy (Fruit? Nuts? What am I, on a diet?) then consider deep-frying the whole thing. Just remember that deep-fried food tastes best fresh, so be sure to eat it right away... but not immediately after removing it from the fryer, of course. Option to include a homemade white chocolate ganache!
French Toast PB&J: There’s a lot going on here, but it’s actually a simple procedure when you break it down. (It’s also delicious.) Start by making two slices of French toast. However, before flipping the bread, spread peanut butter on one slice’s grilled side & jelly on the other slice’s grilled side. Sandwich them together & finish cooking the French toast as if it’s a grilled cheese sandwich.
Fresh Fruit PB&J: Sometimes you gotta eat healthily. The next time you make a PB&J, add something a little fresher...like fresh fruit! Whether it’s strawberries, raspberries, blueberries, kiwi, or even pomegranate seeds. You might even find that you like it better this way!
Grilled PB&J: No fancy ingredients here; just a different way to prepare the classic version of PB&J. Once the sandwich is constructed, lightly butter both sides & simply prepare it exactly as you would for a grilled cheese sandwich.
PB&J Bread: If you were intrigued by the banana bread PB&J recipe but are also some kind of banana-hater who thinks that bananas are the Banana Runts of fruit, then this is the recipe for you. On the outside, it looks like plain ol’ bread. But on the inside, it holds a secret stash of PB&J.
PB&J Cake: Your parents were right when they told you kids can’t eat cake for breakfast. But now that you’re an adult, go nuts. Besides, a cake is basically bread, right? So you’re not being immature, you’re being innovative.
PB&J Club: No, this isn’t a social club for PB&J lovers...unless you’re nominating me as president, in which case I totally accept. (This is so unexpected; I have so many people to thank.) It’s simply a triple-decker PB&J sandwich, because sometimes grown-up versions of foods are just the same foods in grown-up-sized portions. If you want to add bacon to make it more club-like, we won’t stop you. In fact, we insist.
PB&J Cups: You don’t see a lot of kids cutting carbs or going vegan, which is why these breadless, animal-less PB&J cups are the perfect snack for adults...even loaf-loving carnivores.
PB&J Donuts: Kids eat donuts, but true adults make donuts. & then eat them. & then hide the leftovers so their kids can’t have any.
PB&J Fudge: For some reason, kids nowadays don’t seem to enjoy fudge as much as desserts like cookies, chocolate, or other types of candy. Maybe because it’s usually served in small pieces, maybe it’s too rich, or maybe it’s the weird texture that’s not quite hard but not quite soft & sometimes grainy. Regardless of the reasoning, fudge has somehow become more of an adult treat. Or maybe, once again, we just don’t want to share.
PB&J Granola: Combines oats, peanut butter, honey, jelly, vanilla, & cinnamon into the perfect snack - & it only takes 20 minutes to make a whole batch. Once it’s done, you can pair your perfect granola with yogurt, or fruit, or chocolate if you’re not into the whole health thing.
PB&J Ice Cream Sandwiches: In addition to being a grown-up version of PB&J, these sweet treats are also grown-up versions of ice cream sandwiches. They use peanut butter cookie dough in place of the cookies or cookie crust, & add jelly to the ice cream center. & the best part, compared to other sammies, the ice cream here is much more likely to stick to the dough & not fall out the sides.
PB&J Muffins: Muffins are like grown-up cupcakes, so PB&J muffins are like a grown-up version of regular PB&J, right? Either way, we don’t really care, because these are irresistible. I mean, just look at them sitting there all crumbly & so forth. Do you think a kid could handle this without getting it all over their face & the floor? Nope, & you probably can’t either, but it’s okay because no one will yell at you for making a mess.
PB&J Pancakes: We told you about cake & we told you about French toast, so you probably expected a PB&J pancake in here somewhere. & seriously, what better brunch food could there be, as these bad boys mix a classic breakfast food with a classic lunch item in a way only an adult could conceive...probably somewhere between mimosas number three & four.
PB&J Quesadillas: If you were intrigued by the grilled PB&J but want something a little lighter & healthier, sub out the bread for a whole wheat tortilla. Not only will you consume fewer carbs & less food in general, but you also won’t need to butter it up for grilling. Simply coat your pan with cooking spray & toss on the tortilla.
PB&J Smoothies: It’s almost as simple as throwing a PB&J sandwich in a blender. (But not quite, so don’t do that.) Just combine almond butter, peanut butter, strawberries, & a banana; then mix & drink! Feel free to mess around with the amounts to your liking.
PB&J Smoothie Cocktails: You’ll need to buy Van Gogh PB&J Vodka for the full effect, & then add milk, ice cream, a banana, raspberries, & some extra peanut butter. Blend well, add toasted peanuts as a garnish, & drink responsibly.
PB&J Squares: Foods in bar form are the best way to eat breakfast on the go - just ask anyone who has ended up with a lap full of milk & cereal during their morning commute. A lap full of peanut butter & jelly drippings is just as bad (trust us on this one), which is why these PB&J bars are the perfect morning snack.
PB&J Sushi: Don’t worry, there’s no actual seafood in this PB&J sushi. (Unless… No, no, the world isn’t ready for that yet.) Instead, it’s basically a fancier way to serve PB&J - which is perfect for parties! No recipe is needed, as this one is a cinch. Using white, flour tortillas - or crust-less bread flattened with a rolling pin - simply spread on your peanut butter & jelly of choice, cut the tortillas or bread into thin strips, roll it up tightly, & serve.
PB&J Toast: Think slathering toast with mashed avocado is the only way to add some flavor & health benefits to regular bread? Then you’ll love switching things up with this PB&J toast made with your choice of nut butter, nectarines, blackberries, & honey. You get vitamins, protein, & carbs, making it a perfect pre-workout meal. Plus, we still think avocado looks like weird alien food, no matter how delicious & healthy it is.
PB&J Waffles: Like the grilled version, feel free to prepare your favorite version of the classic PB&J for this one. So what exactly makes it “grown-up” then? Well, how many kids do you see out there operating waffle irons? It takes focus, a good sense of timing, and, in case you didn’t know, waffle irons can get hot as heck. (We’ve had numerous ouchies in the past.) So once your meal has been produced, you can eat it with the proud feeling that you just adulted pretty hard...even if it is just a PB&J sandwich you smashed in a waffle iron.”
Waste Reduction Strategy
Sunday, November 20, 2022
4 Minutes Reading Time
Conservation has always been a passion of mine, so I looked into ways I could affect change on a larger scale, especially through the manufacturing process. I made a conscious effort to choose glass jars despite plastic containers being cheaper, not breaking as easily, & are lighter for shipping because glass is sustainable, can be reused forever, repurposed, & easily recycled. I knew I wanted to encourage my customers to join my efforts so I offer 10% off their next jar if they returned an empty glass jar or showed me how they’re repurposing it.
Similarly, from the start using ugly produce has been at the core of my business model. Food waste is huge. I read that the UN Food & Agriculture Organization estimates a 1/3rd of the edible parts of food produced for human consumption gets lost or wasted globally, which is about 1.3 billion tons per year. I see it as an injustice to the people who lack access to food. There’s no reason to go hungry in the 21st century. Food & water waste happens in every step of the process from growing, transporting, processing, & selling which likewise impacts the use of our croplands, fertilizer utilization, labor, energy, & greenhouse gases. Markets have conditioned people to look for perfect produce & will avoid anything that doesn’t measure up to specific appearance standards. However, the growing process is far from perfect with uncontrollable weather, temperature, & soil conditions. This is where the B-grade, ugly produce comes in. Farmers can’t sell those imperfect goods to the general market, but as far as we’re concerned like most things in life, it’s what’s on the inside that counts. We’re going to lovingly cut, crush, & blend the fresh delicious produce to be cooked into jam, so misshapen appearances, bruises, & discolorations do not matter. The farmers still make a living & nothing goes to waste. It’s all about small changes from contentious individuals making a difference in global issues. 3) Please give me a couple of examples of ways that you reduce waste in your manufacturing process. Which ones work the best? Do you feel there are any trade-offs? Can you quantify how much waste you're saving?
We are mindful of our storage & cooling facilities so that nothing spoils under our watch. We have an efficient inventory management system to trace raw materials & components throughout procurement, production, & sales. We keep close track of our inventory, our system processes, & the supply chain to ensure we have the right quantities for the correct timing & to be sure that we can locate & move stock faster. If it does look like our fruits & vegetables are ripening too quickly, we cut, label, & freeze them for future use. Everything we produce for our regular line of preserves is freshly made, but we’ll be asked for special orders of things that aren’t in season & that’s when we let our customers know that we can do a just-in-time limited run for them with the produce we had stored away at the peak season that way nothing goes to waste.
One of the reasons we use the small-batch approach is to create less waste through quality control because an error or defect is caught immediately & the problem can be fixed before it affects other parts, moreover minimizing the expenditure of time, money, effort, & overproduction. Plus, we have made some recipe modifications to cut down on as much waste as possible. We have a variety of seasonal apple jams, jellies, chutneys, & butter so we were having a great deal of peels we didn’t want to waste. We tested a bunch of recipes & came up with what we initially called Scapple Jelly where we made juice from the peels & turned it into jelly. The name didn’t stick, but the jelly did & it became one of our best sellers. Furthermore, instead of buying pectin try to get it from our apple & citrus peels. We aren’t at the stage of having our own organic farm yet, but we do have little gardens at home so we compost the green food waste that can’t be repurposed & use it to grow our community gardens. Additionally, have started looking into waste exchange programs with local farmers to use our produce scraps to help feed their pigs, goats, & chickens.
In addition, there are some little things we do to reduce waste as well as such as print on both sides of the paper to reduce paper wastage, use recycled paper for our letterhead, email as often as we can, use a dishcloth instead of paper towels in the kitchen, avoid buying items that are over-packaged with foil, paper, & plastic & buy products in bulk to reduce excess packaging, purchase durable goods that are well-built & carry good warranties, & gently use, maintain, & repair as much as we can versus harshly using & immediately replacing equipment. We use energy-efficient light bulbs & appliances. We try to standardize as much as possible. We ask our major suppliers to cut down on packaging to only what is absolutely necessary. When we ship our preserves, we use air packs & as many recycled materials as possible for our cardboard packaging & at events, we give inexpensive canvas or jute tote bags instead of plastic bags to our customers. We have recycling bins set up throughout the premises & as part of our event booths. We reuse & repurpose wooden pallets.
We strive to properly layout, label, & organize to reduce wasted time. Our workflows, standard operating procedures, & training help with that as well. We monitor, audit, & adapt.
The final thing we hate to waste is the time & creativity of the people who work with us. We ensure everyone is seen & heard & all opinions & suggestions are taken equally into consideration regardless of their position or time with us. We encourage open communication, transparency, respect, & honesty & reward & publicize their efforts & ideas.
Saturday, November 12, 2022
A salad fit for a king! This recipe was inspired by the original, which was made for Queen Elizabeth’s coronation luncheon in 1953. Studded with dried apricots & toasted almonds, the salad is finished with a curry cream sauce. It's sweet, crunchy, savory, & has a hint of spice — & perfect to serve over lettuce or between bread for a satisfying sandwich.
Total: 55 min (includes cooling time) Active: 25 min Yield: 8 cups
3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds)
1 tablespoon black peppercorns
2 bay leaves
1 tablespoon extra-virgin olive oil
1/2 medium white onion, diced
1 tablespoon tomato paste
1 tablespoon curry powder
1/4 cup red wine
2 tablespoons Savory Spiced Mango Conserve
Juice 1/2 a lemon (about 1 tablespoon)
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped dried apricots (about the size of a raisin)
1/4 cup toasted sliced almonds
1/4 cup cilantro leaves, chopped
Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place it in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, for 8 to 10 minutes. Remove the chicken from the poaching liquid and place it on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl.
Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook’s Note).
For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, Savory Spiced Mango Conserve, lemon juice, and remaining bay leaf, and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove the bay leaf.
Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture and 1/2 teaspoon salt and stir to combine.
To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro.
Cook’s Note: Rather than dispose of the poaching liquid, reuse it! The liquid is a bit thinner than regular broth but still has plenty of flavors. Use it to cook rice or quinoa or to make a delicately flavored soup.
Salt-and-Pepper Sandwich Cookies with Strawberry Margarita Preserves
Friday, November 4, 2022
Active: 1 hr, Total: 1 hr 30 mins, Yield: Makes 18 sandwiches
4 cups all-purpose flour
2 tablespoons kosher salt
4 teaspoons freshly ground pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1 pound (4 sticks) unsalted butter, softened
3 cups sugar
2 large eggs
Strawberry Margarita Preserves
In a large bowl, whisk the flour with the salt, pepper, baking powder, and baking soda until evenly combined. In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time until incorporated. Add the dry ingredients and beat at low speed until just combined.
Preheat the oven to 375°. Using a 1 1/2-ounce ice cream scoop or a soup spoon and working in 2 batches, scoop the dough into 11/2-inch balls and arrange at least 3 inches apart on 2 parchment paper-lined baking sheets. Bake the cookies for 12 to 14 minutes, until set at the edges and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
To serve, spread 1 heaping tablespoon of Strawberry Margarita Preserves on one side of half the cookies. Sandwich with the remaining cookies and serve.
Make-Ahead: The salt-and-pepper cookies can be stored in an airtight container for up to 3 days.
Halloween Sugar Cookie Pizza
Thursday, October 27, 2022
Take a page out of Food & Wine Magazine by making their Halloween Sugar Cookie Pizza using our Strawberry Margarita Preserves www.foodandwine.com/recipes/halloween-sugar-cookie-pizza This is a playful riff on the classic margarita pizza, made with a crisp sugar cookie “crust,” Strawberry Margarita Preserves, & marshmallows. This would also be terrific with a peanut butter cookie crust.
Active: 30 mins, Total: 1 hr 10 mins, Yield: 8
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sugar
1 1/2 sticks of unsalted butter, at room temperature
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup unsweetened coconut flakes
1 cup Strawberry Margarita Preserves
1 1/2 cups of large marshmallows, some torn into smaller pieces
In a large bowl, whisk the flour with the baking powder, baking soda, & salt.
In the bowl of a stand mixer fitted with the paddle, beat the sugar with the butter at medium speed until light & fluffy, about 2 minutes. Beat in the egg & vanilla until incorporated, about 2 minutes. At low speed, beat in the dry ingredients until the dough just comes together. Gather & pat the dough into a 7-inch disk. Wrap in plastic & refrigerate for 1 hour.
Preheat the oven to 375°. Spread the coconut on a pie plate & toast for about 10 minutes, until golden. Let cool. Line an inverted baking sheet or a pizza tray with parchment paper. Transfer the dough to the baking sheet. Bake in the center of the oven for 30 minutes, until golden around the edge. Transfer to a wire rack to cool completely.
Meanwhile, preheat the broiler. Spread the Strawberry Margarita Preserves over the cookie crust leaving a 1-inch border around the edge. Arrange the marshmallows over the Strawberry Margarita Preserves. Broil 5 to 6 inches from the heat, until the marshmallows are golden.
Scatter the toasted coconut over the pizza, slice it into wedges & serve.
Make-Ahead: The cookie dough can be frozen for up to 1 month.
Strawberry Crème Fraîche Biscuits
Wednesday, October 19, 2022
Active: 35 mins, Total: 1 hr 35 mins, Yield: 12
2 1/2 cups all-purpose flour
5 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 stick plus 2 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup crème fraîche
1 large egg
1/4 cup buttermilk
1/4 teaspoon pure vanilla extract
1 cup diced strawberries (6 ounces)
WHIPPED Crème Fraîche:
3/4 cup crème fraîche
1/2 cup heavy cream
2 tablespoons sugar
1/2 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
1 cup Strawberry Margarita Preserves
Make the biscuits: Preheat the oven to 350°. Line 2 rimmed baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar, baking powder, baking soda, and salt. Using a pastry cutter or 2 knives, cut the butter into the dry ingredients until pea-size pieces form. In another medium bowl, whisk the crème fraîche with the egg, buttermilk, and vanilla. Stir the crème fraîche mixture into the dry ingredients until the dough just comes together. Fold in the diced strawberries, being careful not to overmix.
Scoop twelve 1/4-cup mounds of the biscuit dough onto the prepared baking sheets, about 3 inches apart. Bake the biscuits for about 30 minutes, until browned; shift the pans from top to bottom and front to back halfway through baking. Transfer the biscuits to a rack and let them cool slightly.
Make the whipped Crème Fraîche: In a large bowl, using a hand mixer, whip the crème fraîche with the cream, sugar, vanilla, and salt at moderate speed until medium peaks form. Fold in the Strawberry Margarita Preserves until just combined. Serve with the warm biscuits.
Our 10 Core Values
Tuesday, October 11, 2022
~4 minutes reading time
1. Produce the highest quality all-natural and organic preserves
We create preserves with all-natural ingredients; you can trust they are free from corn syrup, preservatives, artificial flavors, colors, and additives, and are also gluten-free, fat-free, sodium-free, and dairy-free with almost all flavors except one being Kosher, Halal, Ital, and vegan. We partner with farmers and suppliers and carefully vet their produce to make sure they meet our high standards by researching ingredients, reading labels, and auditing sourcing practices all to make the highest quality all-natural, and organic preserves for you. Remember, if it doesn’t meet our standards, we don’t sell it. A focus on fresh food, thinking, and innovation makes us better at serving our customers.
2. Delight our customers with our quality and consistency
We strive to meet or exceed our customer’s expectations in every shopping experience by providing good food to good people. We deliver outstanding customer service through our knowledge, skill, enthusiasm, and operational excellence. We source our seasonal ingredients locally to bring fresh, tropical, and unique delights, straight farm-to-table, small-batch goodness using our multicultural family recipes to your family. We cater to special needs including organic, kosher, vegan, and gluten-free. We continually experiment and innovate to offer a better customer experience. We create environments that are inviting, fun, unique, comfortable, attractive, nurturing, and educational. We want our preserves to be in the center of community meeting places where people can join their friends and make new ones. “Customers don’t need us, we need them,” so focus on them and thrive by meeting their needs and exceeding their expectations.
3. Promote team member growth and happiness
Our success is dependent upon the collective energy, intelligence, and contributions of all our team. We design and provide safe and empowering environments where highly motivated people can flourish and reach their highest potential. We strive to build positive and healthy relationships. "Us versus them" thinking has no place in our company. We earn trust through transparent communication, open-door policies, and inclusive people practices. We appreciate and recognize the good work that our fellow team members do every day. Everyone is seen, heard, and taken into consideration. We aim to help and serve people by improving the quality of life for others, individuals, and society. We value the importance of fun, family, and community involvement to encourage a rich, meaningful, and balanced life. We believe in treating each other with dignity and respect.
4. Form win-win partnerships with our farmers
We are part of an interdependent ecosystem. There are dozens of farmers we depend on to create an outstanding preserve and in turn a wonderful shopping experience for our customers. We view them as allies and treat them with respect, fairness, and integrity, expecting the same in return. We listen compassionately, we think carefully, and we always seek win-win relationships with everyone. By relying on these local farmers for seasonal, ugly produce we help reduce waste, cut transportation time keeping the fruit fresher & healthier for longer, and reduce our carbon emissions. Our vision is to create a better world by employing fair economic and labor practices, promoting and incentivizing recycling, reusing, and reducing, and donating 10% to cancer research making a healthier world around us.
5. Care about our community and the environment
We serve and support a local experience, and practice and advance environmental stewardship. We employ women, minorities, and people with disabilities to create quality preserves. We make a commitment to sustainability and to acting in an environmentally friendly way. We made a conscious effort to choose glass jars despite plastic containers being cheaper, not breaking as easily, and lighter for shipping because glass is sustainable, can be reused forever, repurposed, and easily recycled. We want to encourage our customers to join our efforts by offering 10% off their next jar if they returned an empty glass jar or showed how they’re repurposing it. Food and water waste happens in every step of the process from growing, transporting, processing, and selling which likewise impacts the use of our croplands, fertilizer utilization, labor, energy, and greenhouse gases. Markets have conditioned people to look for perfect produce and will avoid anything that doesn’t measure up to specific appearance standards. However, the growing process is far from perfect with uncontrollable weather, temperature, and soil conditions. This is where the B-grade, ugly produce comes in. Farmers can’t sell those imperfect goods to the general market, but as far as we’re concerned like most things in life, it’s what’s on the inside that counts. We’re going to lovingly cut, crush, and blend the fresh delicious produce to be cooked into jam, so misshapen appearances, bruises, and discolorations do not matter. The farmers still make a living and nothing goes to waste. It’s all about small changes from contentious individuals making a difference in global issues.
6. Help preserve lives through donations to cancer research
The name JP's Delights is for my dad, John-Paul, who inspired me to follow my dreams. Unfortunately, he passed away 2 months before the initial start of JP's Delights after an 11-month battle with stage 4 esophageal cancer. This is my motivation for donating 10% towards esophageal cancer research.
7. Inspire adventure
Be adventurous, creative, and open-minded while perusing growth and learning. It’s fine to make mistakes as long are you learn from them and leave room for growth. No one has all the answers, so go out there and look for them; explore.
8. Innovate transparently with playful creativity
Share information and ideas freely, ensuring that others can benefit from the things we learn through failures and successes. Be curious and come up with new ideas. We embrace diversity by acknowledging that different perspectives are needed to fuel creativity and innovation.
We are the owners of our actions and decisions. Treat the company as if one were a founder.
10. Create fun and a little weirdness
How do these values shape culture?
Core values directly impact the organization's culture as they lead the attitude and united behavior of the sense of community. They inspire, motivate, give purpose, and guide communication, decisions, branding, strategies, customer service, and innovation. People will usually be most comfortable working in a business that has a corporate culture that reflects their own personal values. They will be more likely to be satisfied and engaged with the company, increasing overall performance and giving the organization a competitive advantage. It helps with creativity, motivation, efficiency, and productivity. Core values can boost brand perception and help to build trust in a business. They attract the people you want and set a unified, guiding framework for hiring people, a code of conduct, and handling human resources. It’s something that can differentiate one organization from others. Teams need a shared code, vision, identity, ethos, and company culture otherwise they will evolve on their own, potentially in ways that hurt the organization.
Sensational Strawberry Sorbet
Monday, October 3, 2022
Makes almost 3 cups
1lb (4 cups) ripe, flavorful strawberries
1/2 cup plus 2 tablespoons of Strawberry Margarita Preserves or Raspberry Chipotle Preserves
Pinch of salt
2 teaspoons fresh lemon juice, or to taste
1/2 cup water
Rinse and hull the berries and put them in a food processor or blender with 1/2 cup of the Strawberry Margarita Preserves and the salt. Puree until smooth. Add the lemon juice and water and pulse to mix. Taste and add the remaining Strawberry Margarita Preserves as necessary for sweetness and adjust the lemon juice and salt if necessary. The puree should taste a little bit sweeter than you think it should as it loses sweetness once it's frozen.
Scrape the mixture into a shallow pan, cover, and freeze until hard, 3 to 4 hours.
Break the frozen mixture into chunks with a fork and process in the food processor or blender until there are no more frozen pieces. Continue to process, stopping to redistribute the mixture from time to time, until it is smooth and creamy and lightened in color. It may be frozen enough to serve right out of the food processor, or you can return it to the freezer until needed. If the sorbet freezes too hard, let it soften in the fridge for about 15 minutes, or carefully soften in the microwave on the defrost setting, a few seconds at a time.
7 Jarcuterie Ideas
Sunday, September 25, 2022
1. The JALAPEÑO POPPER Platter
For those who like it hot. It’s no surprise this appetizer is a timeless favorite: Cream cheese is just the cool, rich match for spicy jalapeños. https://www.jpsdelights.com/blog-posts/recipes-ideas#h.p_khFBVgrg5c0h
Make some of our Jalapeno Poppers 3 Ways.
Fry a few slices of bacon. While they cook, combine cream cheese, shredded cheddar, and diced jalapeño in a bowl. Stir until evenly combined. Pat the bacon slices dry and crumble them. Take a small spoonful of the cream cheese mixture, wet your (washed!) hands with a bit of water, and roll it into a small ball. Roll the ball in the bacon bits and stick them with toothpicks, repeating until you’ve used all the cream cheese.
Take your board and add the Jalapeno Poppers and a layer of jalapeño kettle-cooked potato chips. Fill the rest of the board with seeded crackers, cubed cheddar cheese, and cream cheese balls.
2. The ITALIAN DELI Platter in a Jar
When it comes to cheese boards, prosciutto is the best for a reason. It’s sweet, salty, and goes beautifully with soft and hard cheeses alike. Here, we pair it with Italian cheeses and other antipasto favorites.
Slice provolone and pecorino Romano however you’d like (cubes, slices, triangles—you name it). Take a few slices of prosciutto and roll each one into a cylinder-like shape so it can stand up straight in the jar. Skewer pepperoncini and roasted red peppers on toothpicks. Fill the bottom of the jar with pieces of crusty Italian bread (or prop a piece on the rim of the jar). Fill in the rest of the jar with the skewered ingredients and cheese.
3. The TACO TUESDAY Platter
If you really want to wow your guests, look no further than this Mexican-inspired number that boasts tiny versions of your favorite handhelds. Fair warning: You just might want to make a double batch, because odds are everyone will want seconds.
Start by making or buying a batch of mini empanadas. While they bake, fill the try with tortilla chips. Then, take either a cut piece of a full-size corncob or a few baby corn cobs and grill them. (You can also just lightly brown them in a grill pan or skillet on the stove.) Roll them in queso fresco crumbles and top them with cilantro, spices like chile powder or Tajín, and a spritz of lime, and skewer them to create a mini elote. Top the tortilla chips with fresh pico de gallo, guacamole, and queso fresco. Finally, prop the empanada and corn skewers up in the jar.
4. The PIZZA NIGHT Platter in a Jar
Your kids will be psyched to see their favorite dinner’s latest glow-up. Think of this as a deconstructed pizza in a jar, plus a few bonus snacks.
Place a small cup of warm marinara or pesto at the bottom of each jar for dipping. Make or buy a few mini garlic knots and skewer them. Make a few bocconcini (aka fresh pearl mozzarella) skewers as well. Stand the skewers up in the jar alongside mozzarella cheese sticks, pepperoni sticks and thin, crispy breadsticks.
5. The GREEK Platter in a Jar
Dress Feta up with other Mediterranean favorites for a charcuterie that doubles as dinner.
Fill a small cup with tzatziki and place it at the bottom of the jar for dipping. Make a batch of Greek lemon chicken or gyro meat skewers. Slice a slab of feta, as well as some thin, long cucumber sticks. Stand the skewers, cheese and cucumber up vertically in the jar, along with pitted kalamata olives stacked on toothpicks. Toast some pita points, spread them with hummus and nestle them in the jar, or cut a slit in each and stick them on the jar’s rim.
6. The BRUNCH Platter
Psst: We know what you’re cooking Sunday morning. This recipe calls on a handful of breakfast essentials and assembles them in a fun way that’s impressive enough to serve to company. (Pro tip: Keep the cooked waffles/French toast sticks and scrambled eggs on a baking sheet in a 200-degree oven until you’re ready to assemble and serve, so they don’t get cold.)
Whip up a batch of French toast sticks or cinnamon-sugar waffle quarters (or buy the premade, frozen kind—we won’t tell!). Stand them up in the jar, with or without skewers. Make scrambled eggs with shredded cheddar and put a layer on the board. Fry a few slices of bacon; while they cook, assemble fruit kebabs with produce of your choice. Lay the bacon alongside the fruit. If you’re feeling extra, finish it off with a mini biscuit spread with preserves.
7. The CANDY LAND Platter in a Jar
Our favorite thing about jarcuterie is that cheese and meat don’t need to be included. You can go ham with just about any ingredients you can think of, from a pancake board to chocolate charcuterie. This dessert alternative is all about sweets. Might we suggest whipping these up before an epic movie marathon?
Add a layer of yogurt or chocolate-covered pretzels to the bottom of the jar. Next, add a layer of chocolate truffles or fun-sized chocolates. Cut up a few Rice Krispie Treats (feel free to use shaped cookie-cutters instead of just slicing them) and skewer them. Fold up a few Sour Strips or gummies and stick a skewer through them. Position all the skewers in the jar and fill the rest of the space with rock candy and lollipops.
Strawberry Amaranth Porridge with Cardamom
Saturday, September 17, 2022
Total: 20 mins, Yield: 2 to 4
1 cup amaranth—soaked overnight, rinsed, and drained through a very fine mesh
2 cups unsweetened almond or coconut milk
2 tablespoons coconut sugar
½ vanilla bean, split open, seeds scraped
½ teaspoon freshly ground cardamom, from about 3 to 4 pods
½ teaspoon salt
½ teaspoon cinnamon (optional)
1/8 teaspoon nutmeg (optional)
1 cup Strawberry Margarita Preserves
Combine all of the ingredients for the porridge, except Strawberry Margarita Preserves, (vanilla pod included) in a medium saucepan. Bring to a boil, lower the heat, and simmer, covered, for 15 minutes.
Warm the Strawberry Margarita Preserves.
Mix the porridge and Strawberry Margarita Preserves together. Add a few splashes of coconut milk if desired and sprinkle with poppy seeds.
Friday, September 9, 2022
Active: 30 mins, Total: 5 hrs 30 mins, Yield: 8 ice pops
1 1/4 cups Strawberry Margarita Preserves
1/2 cup Strawberry nectar juice
2 cups Mango Jam
1 cup mango nectar juice
Blend 1 1/4 cups Strawberry Margarita Preserves with 1/2 cup Strawberry nectar juice. Then blend 1 1/4 cups Mango Jam with 1/2 cup mango nectar juice.
Spoon 2 tablespoons of the mango puree into the bottom of eight 3-ounce ice pop molds. Add 2 tablespoons of the strawberry puree to each mold, then top with the remaining mango puree, leaving 1/2 inch between the filling and the top of the mold. Using a small knife, gently swirl the mango and strawberry layers together. Insert wooden ice pop sticks and freeze until solid, at least 4 hours, and preferably overnight. Dip the molds in hot water for a few seconds, then unmold the paletas and serve right away.
Make-Ahead: The paletas can be covered and frozen in a single layer for up to 1 week.
Pink Grapefruit, Sparkling Wine, & Basil Granita
Thursday, September 1, 2022
300ml caster sugar
250ml pink grapefruit juice
250ml sparkling pink wine
2 tbsp Three Fruit Marmalade
a few basil leaves and extra to garnish
Combine the Three Fruit Marmalade, sugar, and water in a saucepan with a few fresh basil leaves. Bring up to heat to allow the sugar to dissolve and simmer for a few minutes. Remove the basil leaves and set them aside to cool.
Once cool, pour into a shallow container along with the grapefruit juice and sparkling wine.
Place the dish on a flat surface in the freezer. Freeze for 1.5 hours, then scrape the granita with a fork and place it back in the freezer. Repeat this process a couple of times, bringing the ice in towards the center of the dish, until it has a granular texture. Serve with a sprig of basil to garnish.
Stilton Sirloin Burgers with Sweet & Spicy Double Onion Marmalade
Wednesday, August 24, 2022
Total: 50 mins, Yield: 8 mini burgers
Freshly ground pepper
2 pounds ground sirloin
4 ounces Stilton cheese, cut into 8 slices
8 mini brioche or kaiser rolls, split
8 Boston lettuce leaves, for serving
Sweet & Spicy Double Onion Marmalade
Light a grill. Generously season the sirloin with salt and pepper. Mix gently, then shape into eight 1-inch-thick patties; season again with salt and pepper. Grill the burgers, turning once until charred on the outside and pink within, about 3 minutes per side. Just before the burgers are done, top them with the Stilton. Transfer to a platter. Lightly grill the buns. Set the burgers on the buns. Top with the Sweet & Spicy Double Onion Marmalade and lettuce and serve.
Serve with sweet potato fries and a glass of bourbon.
Tuesday, August 16, 2022
Active: 45 mins, Total: 2 hrs 45 mins, Yield: 8
1/2 cup evaporated cane sugar
8 large dried cornhusks
1 3/4 cup Bob’s Red Mill masa harina
2 sticks of unsalted butter, preferably cultured, at room temperature
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 vanilla bean—split lengthwise, seeds scraped and reserved, pod reserved for later use
1 cup Strawberry Margarita Preserves
Eight 10-inch squares of thin sandwich paper, moistened
Vanilla ice cream or whipped cream with lime zest, for serving
In a large bowl, cover the dried cornhusks with enough boiling water to completely submerge them; weigh them down with a plate. Cover and let stand for 15 minutes. Drain well and pat dry with paper towels.
In a medium bowl, combine the masa harina with 1 cup plus 2 tablespoons of water and mix until a dough forms.
In the bowl of a stand mixer fitted with the paddle, beat the butter with 1/2 cup of sugar at medium-high speed until whipped and smooth, about 3 minutes. Beat in the baking powder, salt, and vanilla seeds. Scrape the butter mixture into a bowl.
Add the masa dough to the bowl of the stand mixer and beat until light and fluffy, about 3 minutes. Beat in Strawberry Margarita Preserves, 1/3 cup at a time, and scrape down the bowl, until incorporated. Beat in the whipped butter in 3 additions, scraping down the bowl, until smooth. Refrigerate for 30 minutes.
Lay 1 cornhusk smooth side up on a work surface and spoon 1/2 cup of the tamale dough in the center. Roll the husk around the dough to make a compact cylinder, folding in the sides as you roll. Tie the tamale with kitchen string and wrap it tightly in a sheet of sandwich paper. Repeat to form 7 more tamales.
Arrange the tamales in a steamer set over a pot of simmering water. Cover and steam until firm, 90 minutes. Let rest for 15 minutes before serving. Serve warm or at room temperature with Strawberry Margarita Preserves and ice cream or whipped cream.
Make-Ahead: The uncooked tamales can be frozen for 2 weeks; steam from frozen. The cooked tamales can be refrigerated for 2 days and rewarmed to serve.
Monday, August 8, 2022
Makes 1 Drink
6 ounces chilled Sprite
1-ounce fresh lemon juice
1-ounce Simple Syrup
3/4 ounce fresh ginger juice (grated from a 2-inch piece of fresh ginger and pressed through a fine strainer)
Dash of jalapeño hot sauce
1/8 teaspoon of Habanero Jelly
1 teaspoon of Meyer Lemon and Vanilla Marmalade
1 teaspoon of Mountain Dew Jelly
12 ounces chilled IPA-style beer
Pinch of sea salt
Fill a chilled pint glass halfway with ice. Add the Sprite, lemon juice, Simple Syrup, ginger juice, hot sauce, Habanero Jelly, Meyer Lemon and Vanilla Marmalade, and Mountain Dew Jelly; stir well. Add enough beer to fill the glass; top with the salt. As you finish the drink, continue to pour
Frozen Strawberries-and-Cream Pops
Sunday, July 31, 2022
Active: 15 mins, Total: 6 hrs 35 mins, Yield: 10
2/3 cup Strawberry Margarita Preserves
1 cup whole milk
1/2 cup plus 1 tablespoon crème fraîche
1/2 cup heavy cream
1/4 cup honey
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Process milk, crème fraîche, heavy cream, honey, vanilla, and salt in a blender on medium-high speed until fully combined, about 30 seconds.
Divide Strawberry Margarita Preserves evenly among 10 (3-ounce) ice pop molds (about 1 tablespoon per mold). Divide cream mixture evenly among molds; stir gently to combine. Insert ice-pop sticks or food-safe craft sticks, and freeze until firm, about 6 hours or up to overnight.
Raspberry & Cherry Chipotle BBQ Baby Back Ribs
Saturday, July 23, 2022
Total Time 7:20 - Prep 0:20 / Cook 7:00, 4 Servings
4 slabs of pork baby back ribs (Baby back ribs from the rib bones of the pig closest to the loin. One rack [10 to 13 ribs] weighs about 3 to 4 pounds and should feed 2 to 3 people.)
20 pounds of hickory or competition blend wood pellets
1/2 cup brown sugar
1/2 cup paprika
1/4 cup kosher salt
2 tablespoons garlic powder
1 tablespoon chili powder
1 tablespoon black pepper
1 teaspoon ground mustard
Raspberry and Cherry Chipotle BBQ Sauce
1 cup ketchup
3/4 cup dark brown sugar
1/3 cup white vinegar
1/3 cup Raspberry Chipotle Jam
1/3 cup Cherry Scotch Bonnet Jelly
3 tablespoons Worcestershire sauce
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon black pepper
Fill the hopper with wood pellets. Preheat your pellet grill to 200°F.
Insert a butter knife between the membrane and one of the rib bones. Grab the membrane with a paper towel and pull to remove it completely.
In a medium-size bowl, combine brown sugar, paprika, salt, garlic powder, chili powder, pepper, and ground mustard. Season the ribs on both sides with the dry rub mixture.
Place the ribs in your pellet grill and cook for 3 hours at 200°F.
Remove ribs and wrap them in aluminum foil or butcher paper.
Increase grill temperature to 225°F. Place ribs back into the grill and cook for another 2 hours.
In a medium saucepan, combine ketchup, brown sugar, vinegar, Raspberry Chipotle Jam, Cherry Scotch Bonnet Jelly, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Simmer for 10 minutes.
Remove ribs from the pellet grill, unwrap, and brush with barbecue sauce.
Return ribs to grill and cook for another hour.
Remove from grill and let rest at room temperature for 20 minutes before serving.
Redhead in Bed
Friday, July 15, 2022
Total: 5 mins, Yield: 5 drinks
2 cups of Strawberry Margarita Preserves
1/2 cup plus 2 tablespoons citrus vodka
2 cups of Ice
1/3 cup chilled Riesling
In a blender, combine Strawberry Margarita Preserves, vodka, ice, and puree. Fill 5 collins glasses halfway with ice. Pour the cocktail into the glasses, top each with about 1 tablespoon of Riesling and serve.
Grilled Edible Cheeseboard
Thursday, July 7, 2022
Total: 1 hr 30 min, Active: 30 min, Yield: 6 to 8 servings
2 tablespoons olive oil, plus more for drizzling
1 cup red grapes
1/2 cup dried apricots, quartered (about 3 ounces)
1/2 cup walnut halves (about 2 ounces)
1 sprig of fresh rosemary, broken into little pieces
2 pounds refrigerated pizza dough, at room temperature (If you buy two 1-pound balls of pizza dough, knead them together before bringing them to room temperature)
One 8-ounce wheel brie cheese
1/4 cup honey
1 cup of your favorite olives (about 5 ounces)
1 cup Parmesan chunks or other hard cheese (about 4 ounces)
8 ounces sliced cured meats, such as salami, prosciutto, or mortadella, or a combination
Your favorite preserves
Make six 2-inch-thick discs of aluminum foil by crumpling sheets of foil: Make two 2-inch-wide discs, two 3-inch-wide discs, and two 5-inch-wide discs. Set aside.
Spread 2 tablespoons of olive oil on the bottom and sides of a sheet pan. Scatter the grapes, apricots, walnuts, and rosemary in a single layer around the border of the sheet pan. Arrange the aluminum discs in the open space inside the grape border, making sure they don’t touch.
Stretch the pizza dough on a clean work surface so it is the same size as the sheet pan. Carefully lift it and lay it over the top of the foil discs, grapes, and other ingredients. Cover with plastic wrap and let rise at room temperature until puffy, about 1 hour.
Prepare a grill for medium heat. Remove the plastic wrap from the sheet pan and put the pan on the grill. Cover the grill with the lid and let cook until the dough is set around the edges and dry on top, about 10 minutes.
Using protective gloves or towels, flip the sheet pan onto the grill so the foil, grapes, and other ingredients are facing up; remove the sheet pan. Cover the grill and cook until the dough is lightly golden around the edges, about 5 minutes. Remove one of the 5-inch aluminum discs and insert the brie into the indented bread bowl where the disc was. Cover the grill and cook until the dough is completely cooked and golden all over and the cheese is hot through, about 10 minutes.
Transfer the edible cheeseboard to a serving platter or cutting board using tongs and a heatproof spatula. Remove the remaining foil discs and drizzle the whole thing with olive oil, avoiding the brie. Put the preserves and honey in the smallest bread bowl and the olives and Parmesan in the medium bowls. Fold and tuck the cured meat into the remaining large bowls. Put a small spoon in the preserves and honey and a knife by the brie for serving. Serve the cheeseboard warm, encouraging people to tear off pieces of bread to layer with meat and cheese or drizzle with preserves or honey.
Grilled Strawberry-Avocado Toasts with Burrata
Wednesday, June 29, 2022
Total: 45 mins, Yield: 4
2 cups strawberries, hulled and quartered
1 Hass avocado—peeled, pitted, and cut into 1-inch pieces
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
Four 1-inch-thick slices of rustic bread
Extra-virgin olive oil, for brushing and drizzling
1 garlic clove
1/2 cup Strawberry Margarita Preserves
8 ounces burrata, cut into bite-size pieces
Balsamic vinegar, for drizzling
Flaky sea salt and torn basil, for garnish
Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.
In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice, and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.
Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove. Top with the Strawberry Margarita Preserves, burrata, and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil; serve.
Spicy Cherry Cordial
Tuesday, June 21, 2022
Active: 30 mins, Total: 1 hr, Yield: 4 cups
2 cups Scotch Bonnet Cherry Jelly
2 cups water
1 ½ teaspoons cardamom pods, smashed
1 ½ teaspoons grated orange zest, plus 1/2 cup fresh juice (from 1 orange), divided
2 cinnamon sticks
1 (2-inch) piece of fresh ginger, peeled and sliced
Stir together Scotch Bonnet Cherry Jelly, water, cardamom pods, orange zest, cinnamon sticks, and ginger in a medium saucepan; bring to a boil over medium-high, stirring occasionally. Remove from heat.
Set a fine-mesh strainer over a large heatproof bowl. Pour the Scotch Bonnet Cherry Jelly mixture through the strainer into a bowl. Discard solids. Stir orange juice into strained Scotch Bonnet Cherry Jelly mixture. Let stand at room temperature, uncovered, until cooled to room temperature, about 30 minutes. To enjoy, pour a ¼-cup serving over an ice-filled cocktail glass and top up with tonic water, or add a splash to a glass of chilled sparkling white wine.
Tips: Cherry cordial may be stored in resealable glass jars in the refrigerator for up to 2 weeks.
Orange Marmalade Martini
Monday, June 13, 2022
100ml London Dry gin
30ml fresh lemon juice
2 tbsp. Orange Whiskey Marmalade
Add all ingredients to a Boston cocktail shaker. Shake with ice for 30 seconds. Strain into martini glasses to serve.
Serve with warmed croissants for an indulgent breakfast.
Red, Hot, & Cool Raspberries
Sunday, June 5, 2022
Active: 25 mins, Total: 50 mins, Yield: 4
1 cup Raspberry Chipotle Preserves
2/3 cup plain whole-milk Greek yogurt
2/3 cup cream cheese, softened
Fresh mint leaves, for garnish
Whisk together yogurt and cream cheese in a medium bowl until smooth. Cover and chill until ready to serve.
Divide the yogurt mixture among 4 bowls, and top evenly with Raspberry Chipotle Preserves. Garnish with mint leaves, and serve.
Frozen Strawberry Custard with Lemon Curd Swirl
Saturday, May 28, 2022
Active: 1 hr 20 mins, Total: 4 hrs 30 mins, Yield: Makes 2 quarts
1 cup Strawberry Margarita Preserves
2 cups heavy cream
1 cup whole milk
4 large eggs
2 teaspoons pure vanilla extract
Pinch of salt
1 cup Lemon Curd
In a large saucepan, combine the heavy cream and milk and bring just to a simmer. In a large bowl, using a handheld mixer, beat the eggs at medium speed until frothy. Add the vanilla, salt, and the remaining 3/4 cup of sugar. Beat at high speed until thick and pale, about 5 minutes. With the machine on, very gradually whisk in 1 cup of the hot cream mixture, then whisk in the rest. Scrape the mixture back into the saucepan and cook over moderately low heat, stirring constantly with a rubber spatula, until thickened, about 15 minutes. (The custard should be thick enough to coat the back of the spatula.)
Strain the custard through a fine-mesh sieve into a large stainless-steel bowl set in an ice-water bath. Let stand, stirring occasionally, until well chilled, about 20 minutes. Stir in the Strawberry Margarita Preserves, then refrigerate until cold, about 1 hour.
In two batches, freeze the custard in an ice cream maker according to the manufacturer's instructions; when the custard is thick but not firm, scrape it into a medium bowl, and using a rubber spatula, gently fold in 1/2 cup of the lemon curd per batch. Freeze the strawberry custard in airtight containers until firm, about 2 hours.
Make-Ahead: The custard can be frozen for up to 1 week.
Friday, May 20, 2022
Active: 45 mins, Total: 2 hrs. 5 mins, Yield: 8
4 medium russet potatoes (about 2 1/4 pounds), peeled
1 cup of Sweet and Spicy Double Onion Marmalade
2 tablespoons kosher salt, divided
1 1/2 teaspoons thinly sliced fresh sage
1/4 cup crème fraîche
1 (1-pound) Fromager d’Affinois round, at room temperature, halved crosswise, rind left on
Place potatoes in a large pot, and add water to cover. Add 2 teaspoons salt, and bring to a boil over high. Reduce heat to medium-low, and simmer until potatoes are fork-tender, about 20 minutes. Drain and let potatoes cool for 30 minutes. Cut potatoes crosswise into 1/4-inch-thick slices, and set aside.
Arrange half of the potato slices in an even layer in a 1 1/2-quart oval soufflé dish or 10- x 7- x 1 1/2-inch baking dish. Sprinkle with 1 1/2 teaspoons of salt. Top with half of the Sweet and Spicy Double Onion Marmalade. Layer with remaining potatoes and remaining 1 1/2 teaspoons salt. Top with remaining Sweet and Spicy Double Onion Marmalade. Dot casserole with spoonfuls of crème fraîche, and arrange Fromager d’Affinois cheese halves (with rind) on top. Place soufflé dish on a rimmed baking sheet, and bake in preheated oven until bubbly and lightly browned, 20 to 30 minutes. Serve immediately.
Suggested Pairing: Dry, powerful Chablis.
Monday, May 16, 2022
<2 Minutes Reading Time
Smoked Cherry Bounce
Thursday, May 12, 2022
Active: 35 mins, Total: 2 hrs 40 mins, Yield: 26
Cherry wood chunks
1 cup fresh Bing cherries (about 4 1/2 ounces), stemmed and pitted
2 cups Scotch Bonnet Cherry Jelly
1 quart (32 ounces) brandy or rye whiskey
Prepare smoker with cherry wood chunks according to manufacturer’s instructions, bringing the internal temperature to about 225°F; maintain temperature 15 to 20 minutes. Place 1 cup (about 4 1/2 ounces) of cherries in an even layer in an 8-inch square disposable aluminum pan, and place on smoker grates. Close lid. Smoke cherries, maintaining the temperature inside the smoker around 225°F, until cherries are infused with the desired degree of smoky flavor, 30 minutes to 1 hour and 30 minutes, shaking the pan occasionally.
Combine smoked cherries and 2 cups of Scotch Bonnet Cherry Jelly in a large saucepan. Bring to a simmer over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until soft. Remove from heat, and let cool for 1 hour.
Pour cherry mixture into a large, clean lidded jar, and top with brandy. Screw lid on tightly, and store in a cool, dark place for 3 months.
Notes: Don’t rush this cordial; our testers found it drinkable after 2 months but exponentially smoother after 3 months.
Chocolate Part 6 of 6
Sunday, May 8, 2022
<3 Minutes Reading Time
131. Darker chocolates contain a higher percentage of cacao, whereas ones with lower percentages contain more milk products and sweeteners. The average milk chocolate bar can have as little as 10 percent of actual cocoa bean products, which is the minimum requirement for the FDA to consider a food a chocolate product.
132. For one of the most popular episodes of the series, titled "Job Switching," which is when Lucy works in a chocolate factory and things start running amuck on the conveyer belt, Lucille Ball heavily prepared for the episode before filming. She recruited a professional chocolate dipper, Amanda Milligan, to play the chocolatier beside her in the episode and taught her how to actually dip chocolate before filming came.
133. According to Smithsonian.com, M&M's are a common treat for astronauts to pack during their space endeavors. This is mainly because they are small, edible, but also fun for the astronauts to use as entertainment in zero gravity, according to the Smithsonian's reports.
134. The average chocolate bar contains insect fragments. The U.S Food and Drug Administration says “Anything more than 60 insect pieces per 100 grams of chocolate is rejected.”
135. A thief took $28 million worth of gems in 2007 after gaining the guard's trust at an Antwerp Bank by repeatedly offering them chocolate.
136. 1 in every 200 workers, or around 17,000 people in Belgium work in the production and promotion of chocolate.
137. One chocolate chip gives an adult enough food energy to walk 150 feet. Around 35 chocolate chips are enough for a mile or 875,000 chips would take them around the world.
138. The biggest chocolate sculpture ever made was a 10-foot-high Easter egg weighing 4,484 lbs (2,034 kg) in Melbourne, Australia.
139. In 1991, a chocolate model ship was made in Barcelona measuring approximately 42.5ft long, 28ft tall, and 8ft wide.
140. The largest chocolate ever made was in the Netherlands; the chocolate marzipan took 3 days and weighed 4,078 lbs (1,850 kg).
141. The largest cuckoo clock made of chocolate can be found in Germany
142. Japanese women give chocolate hearts to their loved ones on February 14th. The men a month later return the gesture on “Howaito” white day.
143. In the original Psycho film, the blood in the famous shower scene was actually chocolate syrup.
144. Blue packaged chocolate doesn’t sell in Shanghai or Hong Kong, as the Chinese relate blue with death.
145. Chocolate and chili is a well-known combination, but Firebox took it a step further producing the “instant regret chili chocolate” infused with 6.4 million Scoville chili extract.
146. Napoleon always had chocolate with him; he ate it whenever he needed an energy boost.
147. When chocolate is covered in a white speckled layer, it has “bloomed”. This is caused by the fat (cocoa butter) molecules inside the chocolate over time rising to the surface and recrystallizing. Bloomed chocolate is still edible but will be dry and less flavorful.
148. More than 7 billion chocolate chips are eaten annually.
149. American author Robert Cormier wrote a novel called The Chocolate War, due to its nature the book appeared in the American Library Association's “Top 100 banned/challenged books in 2000-2009”.
150. Global production of cocoa is currently forecast to decrease for the third year in a row, 2015/16 production is expected at 4.1 million tons vs. 2014/15 production of 4.2 million tons. 2013/14 production was 4.3 million tons.
151. Chocolate producers worldwide use around 20% of the world’s peanut crops and 40% of all almonds grown.
152. Chocolate actually inspired the Microwave. Percy Spence, a scientist working on WWII radar loved chocolate. When near a magnetron, he noticed a chocolate bar in his pocket had melted. He realized magnetrons could be used to heat food quickly and discovered the microwave oven.
153. Gorging on sugar-free chocolate acts as a severe laxative. At one producer’s factory, there are buckets of defective chocolates. Each bucket has a sign warning employees of the ramifications of over-consumption.
154. Approximately 70% of the nearly $500 million spent on candy during the week leading up to Easter is for chocolate. Approximately 71 million pounds of chocolate candy are sold during the week leading up to Easter.
155. Only 48 million pounds of chocolate are sold during Valentine’s week.
156. In contrast, over 90 million pounds of chocolate candy are sold in the last week of October leading up to Halloween.
Grilled Short Ribs with Smoky Blackberry Barbecue Sauce
Wednesday, May 4, 2022
Active: 45 mins, Total: 1 hr 30 mins, Yield: 4
1 pound blackberries
2 teaspoons sweet pimentón de la Vera (sweet smoked paprika)
1 ½ cups of Blackberry Jam
3 tablespoons vegetable oil, plus more for brushing
1 tablespoon minced garlic
1 medium onion, finely chopped, plus 1/4 cup minced
¼ cup tomato paste
½ cup apple cider vinegar
½ cup packed light brown sugar
¼ cup soy sauce
3 tablespoons seeded and minced chipotles in adobo sauce
2 tablespoons Dijon mustard
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped oregano, plus more for garnish
4 ½ pounds flanken-cut beef short ribs (1/3-inch thick)
Thinly sliced radishes, for garnish
Light a grill. In a large bowl, toss the blackberries with the pimentón. Spread the berries in a perforated grill pan or in a foil pan with holes poked in it. Grill over moderately high heat, tossing, until the berries just start to burst, 3 to 5 minutes.
In a saucepan, heat the 3 tablespoons of vegetable oil. Add the garlic and cook over moderately low heat, stirring, until just golden. Add the chopped onion and cook over moderate heat, stirring, until softened and just starting to brown, about 7 minutes. Stir in the tomato paste and cook until glossy, about 2 minutes. Add the blackberries, Blackberry Jam, vinegar, brown sugar, soy sauce, chipotles, mustard, and cumin, and bring just to a boil. Simmer over moderately low heat, stirring, until slightly thickened and the berries are very tender, about 20 minutes.
Transfer the sauce to a blender and let cool slightly, then puree until smooth. Strain through a fine sieve into a bowl, discarding the solids. Season the sauce with salt and pepper and let cool completely. Spoon 1 cup of the sauce into a bowl and stir in the minced onion, the olive oil, and the 2 tablespoons of oregano. Reserve the remaining sauce for grilled chicken or pork.
Light the grill and oil the grate. Season the ribs with salt and pepper and brush with the Blackberry Jam sauce. Grill over high heat, turning once, until nicely charred, 3 minutes. Continue to grill for 2 minutes more, turning and basting with more sauce, until glazed. Garnish the ribs with radishes and chopped oregano; serve hot.
Make-Ahead: The Blackberry Jam sauce can be refrigerated for up to 1 week.
Suggested Pairing: Peppery, blackberry-rich Petite Sirah from California was practically made for sticky barbecue.
Chocolate Part 5 of 6
Saturday, April 23, 2022
~3.5 Minutes Reading Time
105. Spanish royalty gave cakes of cacao in their dowries.
106. On December 6th during the feast of St. Nicholas, children in Holland put their clogs outside at night so Santa can fill them with chocolate money.
107. July 7th is National Chocolate Day in the UK, the day marks when chocolate was first brought to Europe on July 7, 1550. Some credit Christopher Columbus with this feat in 1504.
108. International Chocolate Day is celebrated on September 13th, & some celebrate National Bittersweet Chocolate with Almonds Day on November 7th.
109. In November, Germans celebrate St. Martin (a knight who shared his cloak with a beggar) with a lantern-lit parade, sweets, & steaming hot chocolate.
110. German chocolate cake was named for Sam German, who developed a sweet bar for Baker’s Chocolate–and was not from Germany.
111. April Fool's Day in France is called "Poisson d'Avril." The word "poisson" in French translates to fish, so children enjoy a piece of fish-shaped chocolate on this day while playing pranks on one another.
112. According to the artisan chocolatiers at Amano, the process of making chocolate from cocoa beans takes about a week. Larger companies like Hershey's can make a chocolate bar in two to four days due to their larger chocolate-producing machines.
113. Chocolate contains two doses of cocoa butter—the natural amount from the bean, plus an extra dollop to bump up creaminess.
114. Cacao percentage determines the amount of cocoa bean products by weight in a chocolate.
115. “Cacao” is how you say “cocoa” in Spanish.
116. Champagne & sparkling wines are too acidic to pair well with milk or dark chocolate. Try pairing a sweet bubbly with white chocolate & red wine with dark. In general, you want to match the sweetness level of the wine with the sweetness level of the chocolate.
117. Some cocoa certification programs are modeled on success with a similar product–coffee.
118. Chocolate can make dogs & cats ill–meaning no tastings for your furry friend, & more for you.
119. According to the BBC, research found that chocolate can actually stimulate your brain & releases more endorphins in the brain than kissing does. It was also shown to increase your heart rate faster than kissing as well. Researchers believe that this is caused by chocolate's concentration of phenylethylamine, a compound that increases endorphin production in the brain.
120. The man who created the Reese’s Peanut Butter Cup was a farmer, by the name of Harry Burnett Reese, who was a former shipping foreman & dairy farmer for Milton S. Hershey, the founder of Hershey’s chocolate.
121. Terry’s produce over 350 million chocolate orange segments per year. 5 tons of chocolate is enough to make 28,000 Terry’s Chocolate Oranges.
122. America's favorite chocolate brand produces millions of those bite-sized chocolates we all love daily. They are all made by machine at Hershey's factory in Hershey, Pennsylvania. It actually got its name from the sound that the chocolate makes when coming out of a machine during the manufacturing process.
123. Cadbury Creme Eggs are one of the most popular chocolate candies in the world. According to the Cadbury website, the chocolate company produces up to 1.5 million of their famous creme eggs daily, & over 500 million made per year.
124. Three Musketeers bars used to have three individually flavored bars: chocolate, vanilla, & strawberry. But they decided to drop the strawberry one when prices began to rise for the fruit & eventually turned into one large chocolate bar.
125. Andes Candies were originally called 'Andy's Candys.' The creator of the now-famous chocolate, Andrew Kanelos, was going to name them after himself originally, but changed it for a funny reason: he realized that men did not like giving their wives & girlfriends boxes of candies with another man's name on them, according to the book Chicago's Sweet Candy History by Leslie Goddard.
126. The most valuable chocolate bar in the world sold for $687. This Cadbury chocolate bar had a much pricier tag than usual, & for good reason. At the time of being sold in 2001, this bar of chocolate was 100 years old & went on Captain Robert Scott's first Discovery expedition to the Antarctic, according to Guinness World Records.
127. In a small study at Indiana University, cyclists who drank chocolate milk after a workout had less fatigue & scored higher on endurance tests than those who had a sports drink. A study published by Medicine & Sports Science found that chocolate milk can actually help athletes recover faster after exercise. The study noted that this could be due to the drink's high protein & carb ratio.
128. According to the BBC the survey conducted for the Infosecurity Europe trade show in London in 2004 found that 79 percent of people were willing to give out personal information that could be useful for identity thieves, such as birthdays & mother's maiden names, for chocolate. 70% of people would give their passwords for a chocolate bar.
129. According to the History Channel, the U.S. Census Bureau noted that during the week of Valentine's Day, more than 58 million pounds of chocolate are sold, & makes up a large percentage of yearly chocolate sold in the US.
130. The Brussels Airport is the biggest chocolate seller in the world. They sell about 800 tons of Belgian chocolate per year.
Huevos Rancheros with Raspberry Chipotle
Tuesday, April 26, 2022
Serving Size: 1
FOR THE SALSA
2 garlic cloves
2 tomatoes, chopped
1 jalapeño pepper
1 small white or yellow onion
1 tsp ground cumin
FOR THE HUEVOS
1 cup cooked black beans
1 Tbsp minced garlic
Feta or cotija cheese
1 large egg
½ avocado and Chopped cilantro to garnish
Raspberry Chipotle Jam
MAKING THE SALSA: In a food processor or blender add tomatoes, onions, jalapeño, cumin, and garlic. Pulse a few times until ingredients are cut into small pieces (be careful not to over blend as it will turn the mix into a paste)
Transfer mix into a bowl and stir in Raspberry Chipotle Jam and set aside
In a small saucepan, add 2 Tbsp olive oil and minced garlic and stir occasionally on medium heat then add black beans, ¼ cup water, reduce to a low heat, and simmer for 10-15 minutes then set aside
Place a sauté or frying pan over high heat, add 1 Tbsp olive oil and cook the tortillas – one at a time – until slightly golden
Using the same pan, add a tsp of olive oil or butter, crack in a fresh egg and cook over medium-low heat until egg white is fully opaque and the yolk is golden for a perfect sunnyside up finish
To assemble: place the tortillas on a plate and top with black beans. Add 2 spoonfuls of salsa and sliced avocado. Crumble your choice of feta or cotija cheese and top with the sunnyside egg.
For a delicious smokey, spicy finish, drizzle Raspberry Chipotle Jam over your Huevos Rancheros and sprinkle with chopped cilantro
Serve immediately and Enjoy!
Chocolate Part 4 of 6
Friday, April 22, 2022
~2.5 Minutes Reading Time
79. Red M&Ms are among the most popular today, but in the 1970’s, they were replaced with orange pieces for almost ten years. This was the result of a study which stated that red food dye was linked to cancers.
80. Ben & Jerry's made the first cookie dough ice cream. According to Ben & Jerry's website, the ice cream aficionados created the flavor after an anonymous suggestion was sent into their shop in 1984. They spent six years perfecting the ice cream before finally releasing it, and it became the massive hit it is today.
81. In 2008, Thorntons in London created the world’s largest box of chocolates at 16.5 feet tall and 11.5 feet wide. The box contained over 220,000 chocolates and weighed 4,805 pounds. Previously, the record was held by Marshall Field’s in Chicago with a box containing 90,090 Frango mint chocolates and weighing a whopping 3,326 pounds.
82. In 2013, Belgium issued a limited edition of chocolate flavored stamps.
83. Rudolph Lindt designed the first conching machine, its bed curved like a conch shell.
84. Contrary to popular belief, mice actually prefer chocolate over cheese every time! Mice love sweet smelling food so they would be more tempted by a piece of chocolate than a chunk of cheddar.
85. The History Channel noted that the chocolate industry bloomed into one of the most successful businesses in the world. Each year, the chocolate industry makes over $110 billion in sales around the world.
86. Chocolate has evolved into such a massive industry that between 40 and 50 million people depend on cacao for their livelihood. Over 3.8 million tons of cacao beans are produced per year.
87. Each cacao tree produces approximately 2,500 beans.
88. Because cacao trees are so delicate, farmers lose, on average, 30 percent of their crop each year.
89. There are an estimated 1.5 million cocoa farms in West Africa.
90. Most cocoa–70 percent–hails from West Africa.
91. Cocoa is raised by hand, on small, family-owned farms.
Assorted mixed chocolates. Chocolate bars, cocoa nibs, powdered cocoa, spreads, bon bons, truffles,
92. Cacao leaves can move 90 degrees, from horizontal to vertical, to get sun and to protect younger leaves.
93. Some cacao trees are more than 200 years old, but most give marketable cocoa beans for only the first 25 years.
94. Nearly all cacao trees grow within 20 degrees of the equator, and 75% grow within 8 degrees of either side of it. Cacao trees grow in three main regions: West Africa, South and Central America, and Southeast Asia/Oceania
95. The average size of a cocoa farm in West Africa is 7 to 10 acres.
96. Cote d’Ivoire is the single largest producer of cocoa, providing roughly 40 percent of the world’s supply.
97. Through some programs supported by industry and partners including foundations and governments, farmers are now earning between 20 percent and 55 percent more from their crops.
98. Most cocoa farms are not owned by the companies that make chocolate.
99. The price of cocoa can fluctuate daily–affecting farmers’ incomes.
100. The average West African cocoa family has eight members.
101. A farmer must wait four to five years for a cacao tree to produce its first beans.
102. In addition to tending cacao trees, family members may harvest bananas or other fruit crops.
103. Worldwide, 40 million to 50 million people depend upon cocoa for their livelihood.
104. An Indonesian cocoa farming community built a giant statue of hands holding a cocoa pod.
Pimento Cheeseburgers with Bacon Jam
Monday, April 18, 2022
Total: 45 mins, Yield: 4
A heavenly bacon cheeseburger. The pimento cheese and sweet Bacon Jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate.
6 ounces sharp cheddar, shredded (1 1/2 cups)
1-ounce cream cheese (2 tablespoons), at room temperature
1/3 cup mayonnaise
1/4 cup drained and chopped jarred pimientos
1 small garlic clove, finely grated
1 tablespoon Habanero Jelly
1/4 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 1/2 pounds ground chuck, preferably 20% fat
1 tablespoon canola oil
4 potato rolls, split and toasted
Sliced dill pickles and thinly sliced scallions, for serving
Make the pimento cheese. In a medium bowl, combine all of the ingredients.
Make the burgers. Form the beef into four ¾-inch-thick patties and season with salt and pepper. In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface and let rest for 5 minutes.
Place a burger on each roll's bottom. Top with some of the pimento cheese, Bacon Jam, sliced pickles, and scallions. Close the burgers and serve.
Chocolate Part 3 of 6
Thursday, April 14, 2022
~3.5 Minutes Reading Time
53. The spread of chocolate from Spain throughout Europe began in the sixteenth century with the expulsion of Jews from Spain and Portugal during the Inquisition. Some Jews who left Spain brought with them Spain’s secrets of processing chocolate.
54. From 1500 to 1900, Europeans documented 100-plus medical uses for chocolate, including treatment of dysentery, gout, fever, seizures, anemia, vision difficulties, urinary problems, and intimacy issues.
55. In 17th century Mexico someone suffered death by chocolate. Poison was injected into chocolate, killing a Spanish Bishop who banned the consumption of chocolate during church services. The Catholic Church once associated chocolate with heretical behavior, including blasphemy, extortion, witchcraft, seduction, as well as being an observant Jew.
56. The Natural History Museum found that chocolate milk was invented in the early 1700s in Jamaica by Irish botanist Sir Hans Sloane. The natives of the land gave him straight cocoa to drink, but could only stomach it when he mixed it with milk, according to the museum's research.
57. In 1730s Philadelphia, Benjamin Franklin’s legendary print shop sold bibles, stationary tools, writing implements, handmade parchment, and one consumable — a drinkable chocolate. In Franklin’s colonial America, liquid cacao was nearly as popular as coffee and tea, but this drink was not your grandma’s hot chocolate — it was thick, strong, quite bitter, and contained no sugar.
58. Thirty-one years later, Franklin, writing under the alias Richard Saunders, touted chocolate as a cure for smallpox in his Poor Richard’s Almanac, colonial America’s most popular publication. He was not proven correct, however, as no sure cure for smallpox was ever found. (Twentieth-century vaccines did manage to eradicate the disease by 1980.)
59. Cornell University reports that in 1753 Swedish physician Carl Linnaeus gave the cacao tree its botanical name, Theobroma cacao, which is Greek for “cacao, food of the gods.” Linnaeus, who originated taxonomy — the manner of naming and classifying all organisms — did not reference the divine this plainly in any other species names he dreamt up.
60. The first machine-made chocolate was produced in Barcelona, Spain, in 1780.
61. When English Buccaneers overran a Spanish ship loaded with cacao beans, they set it on fire, thinking the beans were sheep dung.
62. Some scholars link the growing popularity of chocolate houses in Europe, such as the Cocoa-Tree Chocolate House on St. James Street in London, with the beginnings of the Enlightenment. That was the drink on the table when 18th-century thinkers started to question long-held verities: the supremacy of the Church, the rights of kings, and potential for improvement in the common man and woman.
63. The English chocolate company Cadbury made the first chocolate bar in the world in 1842.
64. Until 1847, chocolate was a delicacy enjoyed in bitter liquid form. The British chocolate company Fry and Sons introduced the concept of “eating chocolate” after combining cocoa butter, sugar, and chocolate liquor. This concoction was more grainy than smooth but was still enjoyed by many. Nearly 20 years later, Fry revolutionized the world of sweets, releasing humankind’s first mass-produced chocolate bar.
65. Richard Cadbury, the son of Cadbury founder John Cadbury, made the first heart-shaped box of chocolates in 1861 for Valentine’s Day.
66. Nestlé, one of the biggest food companies in the world, was founded in 1866 by Henri Nestlé in Vevey, Switzerland. It did not start as a chocolate company, but actually as an instant milk product, according to the company's website.
67. Daniel Peter, a Swiss chocolatier and entrepreneur, spent eight long years trying to figure out a recipe for milk chocolate that would work. It wasn’t until 1875 that he realized that condensed milk was the answer to all his troubles.
68. The Cadbury Easter Egg is over 140 years old, according to the Cadbury website. The first egg was made in 1875 with dark chocolate and was filled with sugar-coated chocolate drops.
69. The famous chocolate maven didn't actually start making chocolate with his famous Hershey company. Milton Hershey actually started making caramels under the Lancaster Caramel Company in 1886, and began to sell chocolate in 1900.
70. William Cadbury (Grandson of Richard Cadbury, the founder of Cadbury) commissioned the design of the Cadbury logo in Paris 1905 by French designer George Auriol.
71. Hershey’s Kisses were first produced in 1907 and were shaped like a square. A new machine in 1921 gave them their current shape.
72. The Mars family, which founded the famous Mars candy company, named the popular candy bar after their beloved horse, Snickers, in 1930.
73. Chocolate chip cookies were discovered totally by accident. In 1938, a woman named Ruth Wakefield thought that adding chocolate chunks to her cookie batter would result in chocolate cookies. Instead, she stumbled upon the recipe for what would become the (world’s favorite cookie). Wakefield eventually sold the recipe to Nestle Toll House in exchange for a lifetime supply of chocolate.
74. M&Ms were created in 1941 as a means for soldiers to enjoy chocolate without it melting.
75. Nutella was invented during WWII, when an Italian pastry maker mixed hazelnuts into chocolate to extend his cocoa supply.
76. In 1947, hundreds of Canadian kids went on strike and boycotted chocolate after the price of a chocolate bar jumped from 5 to 8 cents.
77. The original Willy Wonka and the Chocolate Factory movie from 1971 was actually used as an advertisement for Quaker Oats. The film was funded by the food company in order to promote their new Wonka chocolate bar, which is why the film is named Willy Wonka and the Chocolate Factory instead of Charlie and the Chocolate Factory like the original book.
78. The famous chocolate river from the original Willy Wonka & the Chocolate Factory film was made with 15,000 gallons of water mixed with chocolate and cream. The river spoiled fairly
Oatmeal with Strawberries, Toasted Walnuts, and Skyr
Sunday, April 10, 2022
Total: 15 mins Yield: 2
½ cup walnuts
1 ½ cups rolled oats (about 5 ounces)
1 ½ cups milk
1 ½ cups water
Pinch of kosher salt
Strawberry Margarita Preserves
6 strawberries, hulled and sliced
2 tablespoons skyr (Icelandic yogurt) or Greek yogurt
Heat a medium saucepan. Add the walnuts and cook over moderately high heat, tossing, until toasted and fragrant, about 2 minutes. Transfer to a cutting board and coarsely chop. Wipe out the saucepan.
Combine the oats, milk, water, and salt in the saucepan and bring to a boil. Reduce the heat to moderately low and simmer, stirring often, until thickened, 7 to 8 minutes.
Spoon the oatmeal into bowls, top with Strawberry Margarita Preserves, and sprinkle with the chopped walnuts. Top with the sliced strawberries and skyr and serve.
Chocolate Part 2 of 6
Wednesday, April 6, 2022
~3.5 Minutes Reading Time
27. Dark chocolate improves several important risk factors for disease. It lowers the susceptibility of LDL to oxidative damage while increasing HDL and improving insulin sensitivity.
28. Observational studies show a drastic reduction in heart disease risk among those who consume the most chocolate. Harvard University noted that chocolate can significantly reduce the risk of heart disease. The university stated that middle-aged and older adults that ate 3.5 ounces of chocolate daily were less likely to suffer from heart disease in comparison to those who had less.
29. Studies have demonstrated that one of the major saturated fats in chocolate does not raise cholesterol like other hard fats–meaning chocolate can be enjoyed in moderation.
30. Research to date supports that chocolate can be enjoyed as part of a balanced, heart-healthy diet and lifestyle.
31. The average serving of milk chocolate has about the same amount of caffeine as a cup of decaf coffee.
32. Studies show that the flavanols from cocoa can improve blood flow to the skin and protect it from sun damage. Researchers have found no link between acne and chocolate. In fact, German researchers suggest that flavonoids in chocolate absorb UV light, which help protect and increase blood flow to the skin, ultimately improving its appearance.
33. Chocolate has an antibacterial effect on the mouth, as eating pure cocoa has been shown to prevent tooth decay.
34. Chocolate is known to have extremely soothing properties. A study by Essex University found that people were more relaxed and actually paid attention and retained more information when just the smell of chocolate was around.
35. Cocoa or dark chocolate may improve brain function by increasing blood flow. It also contains stimulants like caffeine and theobromine.
36. Theobromine, the compound in chocolate that makes it poisonous to dogs, can kill a human as well.
37. A lethal dose of chocolate for a human being is about 10 kilograms (22 lbs), which is about 40 Hershey bars.
38. The first cacao trees were found in the Amazon River basin and the Venezuelan and Colombian Andes
39. The earliest known human consumption of cacao beans (the source of chocolate) took place in the highlands of Ecuador amongst the Mayo-Chinchipe people. As early as 3300 B.C., beans were toasted, ground, and blended with water, chili powder, and other zesty spices to produce a foamy drink.
40. The word “chocolate” comes from the Aztec word “xocoatl,” which referred to the bitter, spicy drink the Aztecs made from cacao beans.
41. Motecuhzoma Xocoyotzin (Montezuma II), the 9th emperor of the Aztecs, was one of the most wealthy and powerful men in the world. He was also known as The Chocolate King. At the height of his power, he had a stash of nearly a billion cacao beans.
42. Aztec emperor Montezuma, infamously known today for having an illness named after him, is perhaps the world’s first “chocoholic” — he is said to have consumed a whopping 50 cups of this cacao drink daily. Coincidentally, he lived to be 54 years old at a time when the life expectancy in his country was a mere 40. His royal court considered cacao more valuable than gold and also used it as a form of money.
43. Montezuma’s generals fed chocolate to their soldiers to increase energy and focus, a practice that colonists adopted during the Revolutionary War. In the U.S. Civil War, chocolate was fed to the injured to increase energy and hunger. Some in the military even chose to be paid in chocolate for their service.
44. During the Aztec reign, a slave could be bought for 100 cocoa beans.
45. According to Aztec legend, the god Quetzalcoatl brought cacao to earth but was cast out of heaven for giving it to humans. As he fled, he vowed to return one day as a “fair-skinned bearded man to save the earth.”
46. The ancient Maya are believed to be the first people to regularly grow cacao trees and drink chocolate.
47. In Mayan times the cocoa bean was used as currency as it was considered to be worth more than gold dust. Cultivation of the beans was restricted so the value of cocoa beans as money would not go down.
48. Mayans used chocolate in baptisms and in marriage ceremonies. It was also sometimes used in the place of blood during ceremonies. A drawing from the Mayan Madrid Codex shows gods piercing their ears and sprinkling their blood over the cacao harvest, indicating a strong association between blood and cacao in Meso-American tradition Mayan emperors were often buried with jars of chocolate by their side.
49. In the ancient Mayan civilization, humans were often sacrificed to guarantee a good cacao harvest. First, the prisoner was forced to drink a cup of chocolate, which sometimes was spiked with blood because the Maya believed it would convert the victim’s heart into a cacao pod
50. In Mayan civilization, cacao beans were the currency, and counterfeiting cacao beans out of painted clay had become a thriving industry. Goods could be priced in units of cacao: a slave cost 100 beans, the services of a prostitute cost 10 beans, and a turkey cost 20 beans. While the Spanish conquistadors horded gold, the Mesoamericans horded cacao beans. In some parts of Latin America, the beans were used as a currency as late as the 19th century.
51. Columbus’s son Ferdinand recorded that when the Mayans dropped some cacao beans, “they all stopped to pick it up, as though an eye had fallen.” Columbus, who was searching for a route to India, did not see the potential of the cacao market and mistook them for shriveled almonds
52. Chocolate first arrived in Europe during the 16th century in the form of Mesoamerica’s spicy cacao drink. It was brought back from Spain by explorer Hernán Cortés, who called it “the divine drink which builds up resistance and fights fatigue…it permits a man to walk for a whole day without food.”
Saturday, April 2, 2022
Makes 8 drinks
10 ounces of Sirop de Liège
1 cup of fresh lemon juice
Four 12-ounce bottles lager, chilled
1 cup triple sec
2 Bosc pears, sliced, for garnish
Slowly pour the beer into a pitcher. Stir in 1 cup of lemon juice, the triple sec, and the Sirop de Liège. Fill pint glasses halfway with ice. Add the sangria and garnish with the Bosc pear slices.
Chocolate Part 1 of 6
Tuesday, March 29, 2022
~3.5 Minutes Reading Time
The scientific name for the tree that chocolate comes from, Theobroma cacao, means “food of the gods.”
The smell of chocolate increases theta brain waves, which triggers relaxation. The mere smell of chocolate increases theta brain waves, which trigger relaxation. In fact, a 2013 study conducted at Hasselt University in Belgium showed that when the scent of chocolate was diffused in bookstores, sales of books increased by 22% of any genre and a whopping 40% more likely to buy cookbooks or romance novels.
Chocolate also contains tryptophan, which the brain uses to produce serotonin, a hormone that causes generalized euphoria. So, eating chocolate really does make you happier!
Chocolate has over 600 flavor compounds, while red wine has 200.
It takes approximately 400 cacao beans to make one pound (450 gr.) of chocolate. Each cacao tree produces around 30 to 60 pods per year. Each pod contains around 40 beans. So, each tree only produces 2 to 3 pounds of chocolate per year. Add to that the fact that cacao pods are harvested by hand, and you’ll start to understand why good chocolate is expensive.
According to the book And Then God Made Chocolate! by Sherry-Marie Perguson, each cacao tree only produces enough beans to make 10 regular-sized Hershey's bars a year.
Chocolate is the only edible substance to melt around 32°C (90°F), just below human body temperature. That’s why chocolate melts in your mouth.
Candy bars generally have less than 10 milligrams of caffeine, but the darker the chocolate, the higher the caffeine content.
America consumes almost 50% of the world’s chocolate.
According to the International Cocoa Organization, European’s account for almost half the world’s chocolate consumption. They estimate the average Brit, Swiss, or German eat 11 kilograms (24 pounds) of chocolate a year.
The country whose people eat the most chocolate is Switzerland, with 22 pounds eaten per person each year. Australia and Ireland follow with 20 pounds and 19 pounds per person, respectively. The United States comes in at 11th place, with approximately 12 pounds of chocolate eaten by each person every year.
The amount of chocolate a country eats on average is linked to the number of Nobel Laureates that country has produced.
In celebration of its 100th birthday, Thorntons created the world’s largest chocolate bar – weighing a record breaking 5,792.50 kilograms (12,770 pounds).
So many Toblerone bars are sold each year that, if they were to be laid end to end, they would go on for 62,000 kilometers (38,525 miles) which longer than the circumference of the Earth.
Milky Way candy bars are not named after the galaxy. The name came from the malted milkshakes whose flavor they originally intended to mimic.
Known as “The World’s Most Expensive Chocolate Bar,” the Wispa Gold Wrapped Bar is offered by Cadbury. It was designed as a marketing campaign to relaunch their brand of caramel chocolate bars, Wispa Gold. But this expensive version is actually wrapped in an edible gold leaf. It cost $1,430 per bar.
To’Ak chocolate is one of the most expensive chocolates in the world, Each 50 gram (1.7 oz) bar is in a handcrafted Spanish Elm wood box individually engraved with the bar number.
There are 2 types of cacao tree. Most chocolate comes from Forastero beans, which are said to be easier to grow but the Crillo bean makes much tastier chocolate.
There is a rare fourth kind of chocolate in addition to the classic milk, dark, and white varieties: blond chocolate. Blond chocolate, named after its striking color, was actually made by accident by pastry chef Frédéric Bau, according to the chocolate's founding company, Valrhona.
White Chocolate isn’t technically Chocolate, as it contains no cocoa solids or cocoa liquor. White “chocolate” contains cocoa butter instead. Since cocoa butter doesn't actually taste good on its own, it's mixed with milk fat, vanilla, and sugar for a sweeter flavor.
Cocoa butter is a by-product made from crushing roasted cacao beans. As well as in chocolate it’s also used in cosmetic products including massage oils and skin cosmetics. It’s one of the most stable, highly concentrated natural fats and as it melts at just below average body temperature it’s easily dissolved into the skin, perfect for moisturizing creams and other products.
Quality dark chocolate is rich in fiber, iron, magnesium, copper, manganese, and a few other minerals. For dark chocolate to be beneficial, cacao or chocolate liquor should be the first ingredient listed, not sugar.
Research suggests that dark chocolate boosts memory, attention span, reaction time, and problem-solving skills by increasing blood flow to the brain. Studies have also found that dark chocolate can improve the ability to see in low-contrast situations (such as poor weather) and promote lower blood pressure, which has positive effects on cholesterol levels, platelet function, and insulin sensitivity
Eating dark chocolate every day reduces the risk of heart disease by one-third.
The bioactive compounds in cocoa may improve blood flow in the arteries and cause a small but statistically significant decrease in blood pressure. Dark chocolate is actually beneficial for your heart health. A study conducted by Walden University's School of Nursing shows that blood pressure significantly decreased in participants, mainly due to the chocolate's heavy concentration of flavonoid and polyphenol antioxidants.
Cocoa and dark chocolate have a wide variety of powerful antioxidants. In fact, they have way more than most other foods.
Friday, March 25, 202
~ Total: 10 mins, Yield: 4 to 6
No picnic is complete without these effortless sandwiches from 2007 Best New Chef Gabriel Rucker, the genius behind Portland knockouts Le Pigeon, Canard, and Little Bird Bistro. Best-quality baguettes get a thick slather of butter and goat cheese, dollops of jewel-toned Blueberry Preserves, and ribbons of salty prosciutto. Wrap these sandwiches in plastic wrap and stash them in the top of your cooler for a perfect lunch on a sunny Saturday.
3 ounces goat cheese
1/4 cup unsalted butter (2 ounces), softened
1 (20-inch) good-quality baguette
5 ounces thinly sliced prosciutto
1/3 cup Blueberry Preserves mixed with 1 tablespoon of Mulled Red Wine Jelly
Combine cheese and butter in a bowl of a food processor; pulse until smooth. (Goat cheese butter may be covered & set aside at room temperature until ready to assemble sandwiches, up to 2 hours.)
Cut the baguette in half lengthwise; spread 1 cut side with goat cheese butter, and top with a layer of prosciutto. Spread the second cut side with the Blueberry Wine Preserves, and place on top of the other half. Cut the baguette into even pieces, and serve.
Suggested Pairing: Light-bodied cru Beaujolais.
Monday, March 21, 2022
~2.5 Minutes Reading Time
Dragon fruit is the fruit of several cactus species indigenous to the Americas. While the fruit is commonly known in English as dragon fruit, reflecting its vernacular Asian names; it also goes by the name pitaya or pitahaya.
The names “pitahaya” & “pitaya” come from Mexico, & “pitaya roja” in Central America & northern South America, possibly relating to pitahaya for names of tall cacti species with flowering fruit.
Pitahaya producing cacti of the genus Hlyocereus are originally native to Mexico. They were transplanted to Central America, probably by Europeans.
Dragon fruit is cultivated in Southeast Asia, the United States, Israel, Australia, Cyprus & the Canary Islands. Vietnam is its top producer.
Sweet dragon fruit comes from the genus Hylocereus, of the Cactaceae family, while sour dragon fruit is from the Stenocerus genus.
French missionaries were the first to export the fruit from central America to southeast Asia, where it was called dragon fruit. This name is supposed to derive from a legend, according to which, the fruit was the last breath exhaled by a dragon defeated in battle.
Dragon fruit grows on a climbing cactus plant that can grow from 15-20 feet high & can live for as long as two decades.
The flower buds of the fruit are edible when cooked.
The skin of the dragon fruit is usually pink, red, or yellow in color, with spiky leaf-like appendages generally tipped with green, & a red or white-colored flesh that has many small, black, edible seeds.
Dragon fruit has a mild flavor & is often compared to passionfruit, watermelon, raspberries & other fruit, depending on the species, & are usually sweet.
The large dragon fruit flowers require pollination during the night as they generally whither in the day & only last up to 24 hours, after which the fruit develops & is ready for picking from 30 to 50 days. Mature fruits that are not harvested will continue to grow larger but not sweeter. During the night, the dragon fruit flowers are pollinated by moths & bats. August & September are their peak months.
Dragon fruit seeds also contribute to their nutritional benefit. They contain protein as well as omega-3 & omega-6 fatty acids that can help prevent cardiovascular diseases. The seeds also have a mild laxative effect.
Dragon fruit is low in calories but rich in vitamins, minerals & beneficial plant compounds such as polyphenols, carotenoids & betacyanins.
One-cup serving (227 grams):
Protein: 3 grams
Fat: 0 grams
Carbohydrates: 29 grams
Fiber: 7 grams
Iron: 8% of the RDI
Magnesium: 18% of the RDI
Vitamin C: 9% of the RDI
Vitamin E: 4% of the RDI
Dragon fruit contains the antioxidants vitamin C, beta-carotene, lycopene & betalain. Studies have linked diets high in antioxidants to a reduced risk of chronic disease.
Dragon fruit offers 7 grams of fiber per serving, making it an excellent choice for meeting your daily fiber needs.
Dragon fruit may promote the growth of healthy bacteria in the gut, which is associated with a healthy gastrointestinal tract.
Dragon fruit’s high supply of vitamin C & carotenoids may offer immune-boosting properties.
Dragon fruit supplies iron along with vitamin C, a combination that may improve your body’s absorption of this important mineral.
Dragon fruit is a great source of magnesium, a nutrient needed for over 600 biochemical reactions in your body.
Look for one that is bright red. Some spots are normal, but too many bruise-like splotches can indicate that it’s overripe. Like avocado & kiwi, a ripe dragon fruit should be soft but not mushy.
Commonly, dragon fruit is eaten fresh or is accompanied by ice cream or other desserts. It can also be frozen or used in drinks, jams & jelly. To enjoy, add it to salads, smoothies & yogurt, or simply snack on it by itself.
Jerk-Smoked Duck with Peach Barbecue Sauce
Thursday, March 18, 2022
~ Active: 1 hr 30 mins, Total: overnight plus 3 hrs., Yield: 4 to 6
The combination of jerk seasoning and peach-sweetened barbecue sauce is also a great match for grilled chicken halves.
1 (5-pound) whole duck, giblets removed
1/3 cup Caribbean jerk seasoning (such as McCormick)
1 cup Peach Preserves
4 medium peaches (21 ounces total), halved and pitted
3/4 teaspoon kosher salt, divided
1/3 cup yellow mustard
1/4 cup honey
1/4 cup packed light brown sugar
2 tablespoons white vinegar
Pat duck dry, and place on a cutting board, breast side down. Using kitchen shears, cut down each side of the backbone. Remove and discard backbone (or reserve for stock). Open duck up to expose breastbone; trim and discard excess fat. Using a sharp knife, cut lengthwise through the center of the breastbone. Continue cutting lengthwise to separate duck into 2 halves. Using your fingers, loosen skin from the duck, being careful not to tear the skin. Using a metal or wooden skewer, prick the skin all over at a 45-degree angle, making sure not to pierce meat. Rub both sides of duck halves with jerk seasoning, and place, skin sides up, in a large pan. Chill, uncovered, 8 hours or overnight.
Let duck stand at room temperature while preheating the charcoal grill, about 30 minutes. Open vents of grill completely. Fill an 8-inch-square disposable aluminum pan with 1 inch of water. Place the water pan on one side of the bottom grill grate. Light charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, pour onto the empty side of the bottom grate. Place a few pecan or cherry wood chunks on top of hot coals; insert top grate. Cover grill, and adjust the bottom and top vents to bring internal temperature to 225°F to 250°F. Place duck halves, skin sides up, on the grate over the water pan. Cover and smoke, maintaining an internal grill temperature of 225°F to 250°F, 30 minutes.
Line 2 sheets of aluminum foil with parchment paper. Transfer each duck half to a prepared foil sheet; wrap foil sheets tightly to seal and create packets. Place duck packets on the grate over the water pan, and continue smoking, covered, at a grill temperature of 225°F to 250°F, until a meat thermometer inserted in thighs and thickest portions of breast registers 135°F, about 45 minutes to 1 hour and 10 minutes. Transfer duck packets to a small insulated bag or cooler, and let rest for 30 minutes.
While the duck rests, light a charcoal chimney starter filled halfway with briquettes. When briquettes are covered with gray ash, remove the top grate of the grill, and pour briquettes over the remaining coals on the bottom grate. Replace top grill grate. Open bottom vent completely to increase internal grill temperature to medium (350°F to 400°F) with the lid removed.
Unwrap duck, and discard foil packets. Place duck halves, skin sides down, over the side of the grill with coals. Grill, uncovered, turning often, until the skin is browned and crispy and a meat thermometer inserted in thighs and thickest parts of breast registers 155°F, about 10 minutes. Remove duck halves from the grill, and let rest for 10 minutes
Season cut sides of peach halves with 1/4 teaspoon salt. Place peaches, cut sides down, on oiled grill grates over the side with coals, and grill, uncovered, until charred and softened, 4 to 8 minutes.
In a blender add Peach Preserves, mustard, honey, brown sugar, vinegar, and remaining 1/2 teaspoon salt. Process until smooth, about 20 seconds. Serve duck with peach barbecue sauce and grilled peach halves.
Suggested Pairing: Smoky, savory Rioja.
Spondias Dulcis / June Plum / Ambarella
Sunday, March 13, 2022
~ 3.5 Minutes Reading Time
Peach & Rosemary Fizz with Peach & Prosecco Preserve
Wednesday, March 9, 2022
250ml dry sparkling wine, such as Cava or Prosecco
50ml rosemary simple syrup
2 tbsp Peach Preserves
Rosemary sprig to garnish
Rosemary Simple Syrup Ingredients
a few sprigs of rosemary
Combine water, sugar, and rosemary leaves in a small saucepan.
Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute.
Remove from heat and let syrup steep, about 30 minutes.
Pour the syrup into a sterilized glass jar through a sieve to remove the rosemary leaves.
Leave to cool before using.
Add one tablespoon of Peach Preserves and 25ml of rosemary simple syrup to a Champagne flute.
Carefully top up with sparkling wine, and gently stir with a bar spoon to mix.
Garnish with a sprig of fresh rosemary.
Saturday, March 5, 2022
~ 2.5 Minutes Reading Time
Mangosteen is a small, purple fruit from Southeast Asia. It has a hard outer skin & sweet, white, juicy flesh. This exotic, tropical fruit with a slightly sweet & sour flavor. People have described its taste as a mix of lychee, peach, strawberry, & pineapple.
Mangosteen produces dark-purple or red-purple fruit with a soft, thick rind on the surface. The flesh consists of 4 to 8 juicy, triangular segments that are white-colored. Each segment contains 1 to 4 seeds. Rind & seed are not edible.
Farmers tend to grow mangosteen in Indonesia, Malaysia, Sri Lanka, the Philippines, & Thailand. In these countries, people consume it as fruit, juice, traditional medicine, ice-creams, sorbets, mousses, yogurts, smoothies, cocktails & salad dressings.
The rind of mangosteen is used for leather tanning in China.
Mangosteen is often labeled as "superfruit" due to its high content of antioxidants (substances that prevent cell damage) & because of its high nutritional value.
The dried rind of mangosteen can be used in the treatment of dysentery, diarrhea, ulcers, pain, infected wounds, fever, & skin disorders such as eczema.
Mangosteen is the national fruit of Thailand.
Mangosteen is a perennial plant that can survive more than 100 years in the wild.
Fresh mangosteen is hard to find in the United States for two reasons.
First, mangosteen trees need a fully tropical climate & lots of time to grow. Small farms in Hawaii & Puerto Rico, which started in the 1990s, are only now starting to bear fruit.
Mangosteen produces pinkish-white flowers that grow solitary or arranged in pairs. Male & female flowers develop on separate trees (dioecious plants). Mangosteen is an apomictic plant, which means that female trees produce fruit without pollination.
Mangosteen tree starts to bear fruit 7 to 10 years after planting. It produces fruit two times per year. Depending on the age of the tree, mangosteen can produce from 200 to 3.000 fruit per season (older trees produce more fruit). Mangosteen is available from June to October.
Second, fresh mangosteen can harbor quarantine pests or non-U.S. native bugs that could threaten the ecosystem. It means mangosteen importers must sterilize the fruit before it enters the country. This sometimes affects the quality, taste, or shelf life.
Most fruits, including mangosteen, are low in fat, sodium, & calories, helping people maintain a moderate weight. They are also free from cholesterol.
The fruit, fruit juice, rind, twig, & bark are used as medicine.
Mangosteen provides a variety of essential vitamins, minerals, & fiber while being low in calories. These nutrients are important for maintaining many functions in your body.
A 1-cup (196-gram) serving of canned, drained mangosteen offers:
Carbs: 35 grams
Fiber: 3.5 grams
Fat: 1 gram
Protein: 1 gram
Vitamin C: 9% of the Reference Daily Intake (RDI)
Vitamin B9 (folate): 15% of the RDI
Vitamin B1 (thiamine): 7% of the RDI
Vitamin B2 (riboflavin): 6% of the RDI
Manganese: 10% of the RDI
Copper: 7% of the RDI
Magnesium: 6% of the RDI
The vitamins & minerals in mangosteen are important for maintaining many bodily functions, including DNA production, muscle contraction, wound healing, immunity, & nerve signaling.
Moreover, a single cup (196 grams) of this fruit provides almost 14% of the RDI for fiber — a nutrient often lacking in people’s diets. Plant compounds & fiber in mangosteen may have anti-inflammatory effects according to animal research. More studies are needed to understand how this fruit may reduce inflammation in humans.
Mangosteen contains vitamins with antioxidant capacity, as well as a unique class of antioxidant compounds known as xanthones. Test-tube & animal research indicates that xanthones in mangosteen may protect against cancer. However, high-quality human research on this topic is lacking.
Some animal & human research suggests that mangosteen may play a role in weight loss & obesity prevention. Still, more studies are needed.
Plant compounds & fiber in mangosteen may contribute to reduced blood sugar. Still, current research is insufficient.
Research suggests that mangosteen may increase your number of immune cells & reduce inflammation — potentially boosting immune health.
Research suggests that antioxidants & anti-inflammatory compounds in mangosteen may protect skin cells from damage associated with sun exposure & aging.
Research suggests that nutrients & other plant compounds in mangosteen may support optimal digestive, heart, & brain function.
Agnolotti Pasta with Oma Cheese & Stone Fruit
Tuesday, March 1. 2022
~ Serving Size: 3-4
FOR THE PASTA
1 cup all-purpose flour
5 egg yolks
2 large eggs
FOR THE PASTA FILLING
1 cup Oma cheese
½ cup Mascarpone cheese
2 Tbsp Arrowroot powder
Stone Fruit Jam
FOR THE APRICOT WINE SAUCE
1 cup white wine
7 Tbsp butter
2 Tbsp all-purpose flour
Stone Fruit Jam
FOR PASTA DOUGH: Create a flour mound, place eggs & yolks into a center cavity, whisk while incorporating flour, then knead until smooth. Shape dough into a ball and rest in a cloth-covered bowl at room temperature for 1 hour
FOR JAM FILLING: Mix 3/4 jar Stone Fruit Jam with Mascarpone and arrowroot powder, then place jam mixture in a pastry bag
FOR PASTA SHEETS: divide the dough into 6 equal pieces & shape it into rectangles. At the largest width setting of the pasta machine, feed a rectangle through, then fold the rectangle's long sides into its center, feed through the machine again, and repeat 5 times until pasta is smooth. Then reduce the width of the pasta sheet by feeding into incrementally smaller width adjustments until reach option number 4- 5
FOR PASTA POUCHES: Trim pasta sheets to 24" long. Pipe a line of Stone Fruit Jam filling down the middle of each sheet then add pieces of Oma cheese on top. Dampen pasta edges with water then fold over filling and gently press pasta to seal. Using your index finger and thumb of both hands, gently pinch-filled pasta rectangle into 1-inch pouches, creating a firm seal. Using a fluted pastry wheel cutter, trim the long pasta edge of the rectangle, then cut between each pouch, place on a parchment paper-lined tray, and dry for 15 minutes
FOR APRICOT SAUCE: Reduce wine in pan on low heat for 15 minutes. Whisking until smooth, gradually add butter, then flour, remaining Stone Fruit Jam , and season with salt and pepper
TO FINISH: Boil pasta pouches for 3 minutes, drain well, plate, dress with a little sauce, and top with a slice of Oma Cheese ~ and Enjoy!
Wood Apple / Aegle Marmelos / Bael
Friday, February 25, 2022
<3 Minutes Reading Time
Wood Apple or Bael fruit is a sweet, aromatic fruit that grows on the bael tree (Aegle marmelos), native to India and Southeast Asia. It's typically eaten fresh, dried, or in juice form. The fruit provides vitamins like vitamin A and vitamin C and has been found to act as an antioxidant.
It takes about 11 months to ripen on the tree and can reach the size of a large grapefruit or pomelo, and some are even larger. The shell is so hard it must be cracked with a hammer or machete. The fibrous yellow pulp is very aromatic. It has been described as tasting of marmalade and smelling of roses. The flavor is "sweet, aromatic and pleasant, although tangy and slightly astringent in some varieties". It resembles a marmalade made, in part, with citrus and, in part, with tamarind. Numerous hairy seeds are encapsulated in a slimy mucilage.
Bael fruit can be eaten fresh like other fruits. Its juice is used to make drinks and squashes, especially in the summer season because of its sweet and pleasant nature. In India, a drink called sherbert is made by adding milk and sugar to seeded bael fruit pulp. Bael fruits doesn’t split open even after getting ripened. Choose a pale-yellow, sweet-smelling fruit and try breaking the shell with a hard object. Scoop out the pulp to make this easy sherbet. Another popular drink is made by combining bael fruit pulp with tamarind. Take bael fruit, wash it and break the hard shell from all around. Once it broke, remove the pulp in a bowl. Mash the pulp till it softens and strain the mixture to remove any solid particles or impurities. You can add chilled milk, cardamom powder, jaggery, and black salt to the bael.
To make jam, pulp from mature, unripe bael fruit is mixed with citric acid and sometimes combined with guava for added sweetness. In Thailand, young shoots and leaves from the bael fruit plant are used as a seasoning. It is used in the preparation of candy, squash, toffee, and pulp powder. Bael tender leaves are used as salads.
There are several varieties of bael fruit. Smaller, hard-shelled varieties grown in Florida are used for medicinal purposes rather than fruit consumption. Larger and softer varieties with thinner rinds, higher sugar content, and fewer seeds are more suited for commercial growth. These include Kaghzi, Darogaji, Rampuri, Ojha, Khamaria, and Azamati.
Bael fruit is native to India and Southeast Asia and harvested between March and April. It is also found throughout the year in Florida. Bael fruit is picked when it's still yellowish-green. Let it sit until the stem separates from the fruit and the green tint disappears. Avoid fruit that is bruised or showing signs of mold.
Although bael fruit is not a proven cancer treatment, it may help reduce some of the cumulative damage that increases cancer risk over time.
Bael is used for constipation, diarrhea, diabetes, and other conditions, but there is no good scientific evidence to support these uses.
The unripe fruit, root, leaf, trunk, and branch are used to make medicine. Extensive experimental and clinical studies prove that Aegle marmelos possesses antidiarrheal, antimicrobial, antiviral, radioprotective, anticancer, chemo preventive, antipyretic, ulcer healing, antigenotoxic, diuretic, antifertility, and anti-inflammatory properties, which help it to play role in prevention and treatment of many diseases.
Bael contains chemicals called tannins, flavonoids, and coumarins. These chemicals help to reduce swelling (inflammation). This might help treat asthma, diarrhea, and other conditions. Also, some of these chemicals help to reduce blood sugar.
Preliminary studies on bael fruit suggest that it is fiber-rich, low-calorie fruit that provides some protein and very little fat. Bael fruit is an excellent source of riboflavin, 91.5% DV, and also provides vitamin C, vitamin A, and potassium.
In different regions, it is known by varied names:
English name: Wood apple
Bengali: Belpatthar ka paid
Marathi: Belaache zaad
Kannada: Belladi hannu
Breakfast Tea Gin Cup
Monday, February 21. 2022
2 Tbsp Plum & Gin Preserves
150ml Special Blend Breakfast Tea
70ml London Dry style gin
50ml fresh lemon juice
lemon twist to garnish
Brew a small pot of tea & then cool down the liquid by adding a handful of ice cubes. Add the tea, gin, lemon juice, & Plum & Gin Preserves to a large ice-filled cocktail shaker. If you have a small shaker, divide the above into two. Strain into ice-filled china teacups or coupe glasses before garnishing with a lemon twist.
Thursday, February 17, 2022
~3 Minutes Reading Time
Ginger is not a root, actually, it is a rhizome. A rhizome is an underground stem. Ginger can be grown from rhizomes, available at grocery stores.
British Bubble & Squeak with Tomato Marmalade
Sunday, February 13. 2022
Serving Size: Serves 2
2 -3 cups diced or sliced, pre-cooked potatoes and assorted green veggies - cabbage, Brussel sprouts, and peas are especially tasty in this dish
1 large egg
4 oz of Curried Tomato Marmalade
In saute pan, drizzle olive oil and cook all veggies with 2 Tbsp of Curried Tomato Marmalade
Squeeze all veggies down with a spatula, flip in the pan, and continue cooking until nice and crispy on both sides - great crispiness is what makes this dish memorably delicious!
Remove from heat and plate your Bubble & Squeak
In a smaller skillet, cook a sunny-side-up egg and place on top of bubble & Squeak with more Curried Tomato Marmalade
Serve hot for a great start to the day ~ and Enjoy
For a delicious crunch, top Bubble & Squeak with slices of Bread & Butter Pickles or Candied Jalapenos
Wednesday, February 9, 2022
~4 Minutes Reading Time
Habanero Jelly & Tofu Stir Fry
Saturday, February 5, 2022
Serving Size: Serves 2
1lb firm tofu, dried
1 ¼ cup soy sauce
1 tsp non-GMO canola oil
2 - 3 ounces scallions, chopped
1 - 2 ounces sesame seeds for garnish
5 Tbsp Habanero Jelly
Preheat oven to 400 F, line sheet tray with parchment paper, & brush with oil
Cut tofu into 1' cubes & marinate in 1 cup soy sauce
Place tofu on a lined sheet tray & bake for 15 minutes
Create sauce by mixing the remaining soy sauce with 5 Tbsp Habanero Jelly & gently warm in a small pan
Toss baked tofu in Habanero Jelly sauce
Serve over steamed Jasmine rice, garnish with scallions & sesame seeds ~ & Enjoy!
For extra crunch texture & spicy heat, dice Candied Jalapeno & toss it into the Habanero Jelly sauce
Friday, January 28, 2022
150 mls Prosecco, or champagne
1 tbsp jam, any flavor you like, we used Strawberry Margarita Preserves
Add jam to the bottom of a champagne flute or Champagne Coupe glass.
Fill the glass with Prosecco, stir, & serve.
Escargot in Wine
Thursday, January 20, 2022
Agnolotti Pasta with Oma, Stone Fruit, & Honey
Wednesday, January 12, 2022
Serving Size: Serves 3-4
FOR THE PASTA
1 cup all-purpose flour
5 egg yolks
2 large eggs
FOR THE PASTA FILLING
1 cup Oma cheese by Jasper Hill
½ cup Mascarpone cheese (we used Vermont Creamery)
2 Tbsp Arrowroot powder
6 oz of Stone Fruit Jelly
1 Tbsp Honey
FOR THE STONE FRUIT WINE SAUCE
1 cup white wine
7 Tbsp butter
2 Tbsp all-purpose flour
2 oz of Stone Fruit Jelly
1 Tbsp Honey
FOR PASTA DOUGH: Create flour mound, place eggs & yolks into a center cavity, whisk while incorporating flour, then knead until smooth. Shape dough into a ball and rest in a cloth-covered bowl at room temperature for 1 hour.
FOR JAM FILLING: Mix 3/4 jar Stone Fruit Jelly with Mascarpone, arrowroot powder, and honey, then place jam mixture in a pastry bag.
FOR PASTA SHEETS: divide the dough into 6 equal pieces & shape it into rectangles. At the largest width setting of the pasta machine, feed a rectangle through, then fold the rectangle's long sides into its center, feed through the machine again, and repeat 5 times until pasta is smooth. Then reduce the width of the pasta sheet by feeding into incrementally smaller width adjustments until reach option number 4- 5.
FOR PASTA POUCHES: Trim pasta sheets to 24" long. Pipe a line of Stone Fruit Jelly filling down the middle of each sheet then add pieces of Oma cheese on top. Dampen pasta edges with water then fold over filling and gently press pasta to seal. Using your index finger and thumb of both hands, gently pinch-filled pasta rectangle into 1-inch pouches, creating a firm seal. Using a fluted pastry wheel cutter, trim the long pasta edge of the rectangle, then cut between each pouch, place on a parchment paper-lined tray, and dry for 15 minutes.
FOR STONE FRUIT SAUCE: Reduce wine in pan on low heat for 15 minutes. Whisking until smooth, gradually add butter, then flour, remaining Stone Fruit Jelly, and season with salt and pepper.
TO FINISH: Boil pasta pouches for 3 minutes, drain well, plate, dress with a little sauce, and top with a slice of Oma Cheese ~ and Enjoy!
Moqueca Brazilian Fish Stew with Spicy Tomato Marmalade
Tuesday, January 4, 2022
Serving Size: Serves 2-3
Frosty Strawberry-and-Cream Milk Shakes
Monday, December 27, 2021
Yield: 4 shakes
1-pint vanilla ice cream, softened
1/2 cup whole milk
1 cup Strawberry Margarita Preserves
In a blender, puree all ingredients until smooth. Pour into 4 glasses. Top the milkshakes with some of the Strawberry Margarita Preserves and serve.
Juniper-Rubbed Roast Duck with Cherry Jus
Sunday, December 19, 2021
Active: 1 hr 10 mins, Total: 21 hrs 45 mins, Yield: 4
1 (5- to 5 1/2-pound) Pekin duck (aka Long Island duck), with giblets and neck
2 tablespoons plus 1 teaspoon dark brown sugar, divided
2 tablespoons plus 1/2 teaspoon kosher salt, divided
1 tablespoon juniper berries, finely crushed
1 medium-size yellow onion, quartered
1 small carrot, peeled and cut crosswise into 2-inch pieces
1 celery stalk, cut crosswise into 2-inch pieces
2 teaspoons vegetable oil
4 cups cold water, divided
4 bunches of fresh thyme, divided
2 tablespoons kirsch (cherry brandy)
3/4 cup Scotch Bonnet Cherry Jelly
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Using a sharp knife or poultry shears, cut off the last 2 joints of duck wings; set aside for broth. Trim and discard excess skin around the neck cavity. Remove neck and giblets from cavity; reserve for broth. Reach into the cavity; pull away any fat deposits, and discard. Using a metal or wooden skewer, prick the skin of the duck all over at a 45-degree angle, taking care not to pierce the meat.
Stir together 2 tablespoons of brown sugar, 2 tablespoons of salt, and juniper berries in a small bowl. Sprinkle 1 tablespoon brown sugar mixture inside the cavity of the duck, and rub the remaining mixture over the skin. Place duck on a nonreactive wire rack set inside a rimmed baking sheet, and chill, uncovered, 18 to 24 hours.
While duck chills, preheat oven to 375°F. Chop reserved wing tips and neck into 2-inch pieces. Place on a rimmed baking sheet with onion, carrot, and celery; add oil and 1/4 teaspoon salt, and toss to coat. Spread in a single layer, and roast in a preheated oven, stirring occasionally, until well browned, about 55 minutes. Add 1 cup cold water to the baking sheet, stirring and scraping up browned bits from the bottom of the pan. Transfer mixture to a large saucepan; add reserved heart and gizzards. (Save liver for another use.) Stir in the remaining 3 cups cold water and 2 thyme sprigs from 1 bunch. Bring mixture just to a simmer over medium-low. Partially cover, and simmer very gently (do not boil) until reduced to 11/2 cups, 1 hour and 30 minutes to 2 hours, skimming and discarding any foam that accumulates on the surface. Pour mixture through a fine wire-mesh strainer over a bowl; discard solids. Chill broth until ready to use.
Preheat oven to 250°F with oven racks in lowest and middle positions. Let duck stand at room temperature for 30 minutes. Pour water to a depth of 3/4 inch in a large baking pan, and place on the lowest oven rack. Transfer duck, breast side up, to a roasting rack set inside a deep, aluminum foil-lined roasting pan; insert 2 bunches of thyme into the main cavity. Prick skin all over once again with a skewer to ensure rendering. Place roasting pan on middle oven rack, and roast at 250°F until a meat thermometer inserted in thigh and thickest part of breast registers 145°F, about 1 hour and 30 minutes. (Breast may take longer to register 145°F.) Remove roasting pan; drain and discard cavity juices and drippings in pan. Remove the water pan from the oven, and increase oven temperature to 450°F.
Once the oven has preheated to 450°F, return the duck in the drained roasting pan to the middle oven rack. Roast until skin is dark and crisp, about 20 minutes. Meanwhile, skim the fat off the surface of chilled duck broth, and discard. Transfer skimmed broth to a small saucepan, and bring to a simmer over medium. Stir in the remaining 1 teaspoon brown sugar. Cook until reduced to 1/3 cup, about 20 minutes. Stir in remaining 1/4 teaspoon salt; set aside, and keep warm.
Remove the roasting rack with duck from the roasting pan. Drain and discard foil and drippings from the pan; wipe pan clean. Return roasting rack with duck to roasting pan; set on a heatproof surface, and let rest 15 minutes. Remove and discard thyme in the cavity. Quickly run the remaining 2 bunches of thyme under water to dampen; stuff the damp thyme into the cavity.
Place kirsch in a heatproof measuring cup with a spout. Heat a small saucepan over medium until warm, about 30 seconds. Remove saucepan from heat, turn off the burner, and pour in kirsch. Using a utility lighter, carefully ignite fumes just above the surface of the kirsch. Slowly and carefully pour the flaming liquid over the duck. Once flames extinguish, transfer duck to a cutting board. Pour residual kirsch from the roasting pan into the reduced broth. Add Scotch Bonnet Cherry Jelly and cook over medium, stirring occasionally, until heated through, about 3 minutes. Remove from heat. Swirl in butter until emulsified. Carve duck, and serve with sauce.
JP's Delights Snow Globe Instructions Jar Hack
December 15, 2021
Spread cheer this holiday season by upcycling your JP's Delights jars & making these festive snow globes. They’re perfect for gifting to your loved ones or for using as festive centerpieces!
Empty JP's Delights Jars any size works
Permanent and waterproof glue
Begin by cleaning out your JP's Delights jars. Take selected figurines and glue them to the lid and let dry thoroughly. Once they are dry put fake snow into the jar upright. Next, apply a layer of glue around the lid and fasten the lid to the jar. After the glue dries you can flip the jar and add a ribbon around it. To create a water snow globe add distilled water and 1/2 teaspoon of glycerin per jar.
TORTILLA DE PATATAS (SPANISH OMELETTE)
Saturday, December 11, 2021
Serving Size: Serves 6
-5 large potatoes, diced into 1” cubes (Yukon Gold or Russet)
-⅓ cup olive oil
-8 large eggs
-4 Tbsp Sweet & Spicy Double Onion Marmalade
1. Bring a skillet to medium heat, add olive oil, potatoes, & stew until softened
2. Strain potatoes into a bowl & save half the oil
3. Beat eggs with 2 Tbsp Sweet & Spicy Double Onion Marmalade, pour over potatoes, season with salt & pepper
4. Add saved oil back to the s