Today I was at my cousin’s home and she made some yummy juice! I watched her walk around the kitchen trying to figure out how to pour it into a glass. I said, “Get your canning funnel out.” It works great as an all-purpose funnel: I use it to fill my thermos with soup and my glass with juice, too. I always tell my students to get this tool for canning and now I’m letting you know it can be used for other jobs around the kitchen too.
All In A Jar wants you to have a delicious Valentine’s Day. Make something yummy. We will be having Pickled Pencil Asparagus and Endive With Goat Cheese and Pickled Raspberry Beets for an appetizer. Our salad will be a seared sea scallop salad with Marinated Mushrooms on top of mixed baby greens. For dinner we will enjoy rainbow chard with lemon and green olives, rosemary-rubbed rack of lamb and red potatoes. We can’t make up our minds for dessert; there are so many options from my jars. Should it be Whole Peaches with Vanilla Bean in Sparkling Wine or Pears with Toasted Almonds in Italian Almond Liqueur or maybe Shortbread with Orange Vanilla Bean Curd? I do have vanilla ice cream to go with whichever option we choose. Enjoy your dinner!
Minutes before class started, I was standing, looking at the kitchen all set up and I got so excited to meet new students were coming to learn the art of preserving food. We had a wonderful time making Pickled Baby Beets With Raspberries and Pear Ginger Jam. We will be making the same two recipes this Saturday and we have two spots left. Sign up on my Classes page. Come and have some fun in All In A Jar’s kitchen.