All In A Jar has some exciting news. I will be a Guest Chief at Marisolio Tasting Bar.
Marisolio Tasting Bar is a wonderful store in the cute historical town of Murphys, Ca. They have incredible fresh fused olive oils and some of the tastiest balsamic and wine vinegars. When you visit the store you are encouraged to try these olive oils, balsamic, and vinegars. They are very helpful at the store. They sell small sampler bottles they have paired for you which is a lot of fun to get to know the flavors. The possibilities are endless. They have a wide variety of dry pastas and yes, some are gluten free. They give you recipes with the pasta and on the website they have a large selection of recipes from main dishes to desserts.They have jars of different olives, cute tea towels and a few other things that make great gifts.
This will not be a canning class.
Chef Penny will be making:
Roasted Walnut Onion Jam
Roasted Walnut Onion Ravioli
Big Italian Salad
Apricot Almond Biscotti
Tuesday, April 14 . Two classes will be held that day:
10AM-12PM and 6PM – 8PM
The fee for this class is $45.00 first come first serve!
488 Main St. Suite 101 Murphys, Ca.
Please contact Marisolio Tasting Bar directly to reserve a spot in class.
The reservation deadline for this class is Saturday, April10th, 2020 so call and reserve your spot today!
This is a Portuguese recipe I found and couldn’t wait to try it. Let me make this clear, I DID NOT CAN THE PUMPKIN. The pumpkin is too dense for us to can the bacteria out to be safe. I made half pints and put them in the freezer.
So far I have place some pumpkin jam on toasted bread with goat cheese, topped with roasted pumpkin seeds and a few pomegranate seeds. Very yummy.
The other day I was talking with my sister and she said “ what about ravioli.” My mind was spinning with ideas and ingredients. The next day I was at the store gathering ingredients for my new recipe, Pumpkin Ravioli.
I used one half pint jar of the pumpkin jam with some ricotta cheese, parmesan cheese , a little nutmeg and an egg. Whipped it together and placed a dollop in a wonton wrapper,( yes, I use wonton wrappers for ravioli), ran water on the outside edge of the wrapper, folded it over and sealed the wrapper. I placed some of the ravioli on a cookie sheet with flour and put them in the freezer and then placed the ravioli in a plastic bag and froze them for later.
I used a shallow pan to boil the ravioli and keep a close eye on them. They only take a few minutes to cook.
For the sauce, I made a brown butter sage with some toasted pecans. Out of this world.
I’m still thinking of ways to use it, maybe baking with it next.
I will let you know what I come up with.
See you in class
What a wonderful year we had here at All In A Jar. So much fun with students coming to classes. The garden provided us with a lot of wonderful produce to work with. We are very excited about the 2020 garden as it is coming in strong. We will have a lot to work with this year.
I have worked on the class calendar for 2020.
We have pickles, jams, jelly, scrubs, chutney, pie filling, fermented pickles, fermented cabbage, fruit leather, marmalade and relish. Please take a look at the recipes and let me know if I missed something you would like to learn.
All In A Jar wants to wish you and yours a Happy New Year!
Let it be safe, fun and full of laughter.
See you in class