Up Coming Class

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I’m very excited about my next class. I will be at
“The Kitchen” in Alamo on Sept. 10th, 11:00am
We will be making three recipes and one of them is my favorite jar. I will be bringing some new things for you to sample for a small snack.

”Roasted Eggplant Bell Pepper Spread”
You can do so many recipes with this one jar, you can make it into a pasta sauce, stuffed manicotti, make an incredible grilled cheese sandwich, put it on cheese pizza or make it into an appetizer by placing it on some toasted baguette bread with parmesan cheese topped with fresh basil.

For those that love a great Bloody Mary, we will be making ” Bloody Mary Mix”

How nice would it be to have homemade mix on hand? Next we will be making:

“Roasted Balsamic Tomato and Caramelized Onion.” This jar is screaming put me on a steak or toasted baguette bread.
Please contact “ The Kitchen” to make your reservation for this awesome upcoming class.

See you in class

Up Coming Classes

 

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Sorry I’m still having troubles with All In A Jar’s Class calendar.

Here is what’s coming up.

Aug. 27 11:00am at “The Farm” In Ione
This Sage-Peach Jam is wonderful on a scone, toast, in yogurt or on a pork chop. Curried Pineapple Mango Chutney   has fruit and warm  spices, such as black pepper, cardamom, cloves, chilies and cinnamon. We will toast the spices to bring out their flavors, then grind into a ready-to-use seasoning. We will have a sit down lunch and dessert. You will go home with a jar from each recipe.
Sept. 10 11:00am at “The Kitchen” In Alamo
We will be making one of my favorite jars ” Roasted Eggplant Bell Pepper Spread.” You can do many recipes with this jar, you can make into a pasta sauce, stuffed manicotti, grilled cheese sandwich, put it on cheese pizza or make it into an appetizer, place it on some toasted baguette bread with some parmesan cheese topped with fresh basil.
For those that love a great Bloody Mary, we will be making ” Bloody Mary Mix” How nice would it be to have homemade mix on hand?
Roasted Balsamic Tomato and Caramelized Onion. This jar is screaming put me on a steak or toasted baguette bread.

 

Sept. 17 11:00am at “The Farm”  In Ione
” Sparkling Berry Preserve” can be used like a jam, put in on toast, put it in a crepe, or use it as an appetizer with blue cheese on crackers. I like to use mine on brie cheese with toasted nuts and wrap it with puff pastry and bake until golden brown. ” Eggplant Caponata” is like Italian salsa. Place it in a sandwich, on a steak or on top of some eggs.

Oct. 1  11:00am at “The Kitchen” In Alamo
Getting ready for Oktoberfest. We will be making two different kinds of sausage. One will be Bratwurst Sausage and a Potato Sausage. To go with the sausage we will make some Coarse Ground Mustard and some Fennel-Onion Relish.

Oct. 29 11:00am at “The Farm”In Ione
I have been canning Beans and we are loving it. They are good for you and make a quick and easy meal. That is if you remember to soak the beans, which I always forget and that is why I have been canning them. I have to say they taste better than if you had soaked them. I’m not sure why, but they do. Home made Vegetable Broth is so good and you can make a wonderful meal with in minutes. Just open a jar and add some fresh vegetables, add a jar of beans and you are sitting down to some healthy soup. We will be having a sit down lunch. You will go home with a jar from each recipe. And we are going to make a pie for dessert.

Childhood Memories

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I find it amazing when a person takes a bite or even just the smell of some foods how it can bring you back to a childhood memory. I had that happen to me this weekend, so much that I had goosebumps on my arms. It was magical.
Last Thursday I met one of my students at the Lodi Farmers Market to pick up produce for the upcoming class. He informed me that he had been to a lot of classes, i.e. pie filling, jam, chutney, jelly, hot sauce and even sausage making, but no pickling class. So of course I wanted to find something to pickle. We found some beautiful pickling cucumbers to make into dill pickle spears. We also found some green tomatoes. I was very excited to see them because I have been thinking about my great grandma’s pickled green tomatoes. We found some lovely peaches that will become Peach Bellini. We both were looking forward to having a fun filled day of canning. We started to talk about how we both heard that home canned Maraschino Cherries are out of this world, even if you don’t like Maraschino Cherries. We looked for cherries, but not one person had any. My student said he thinks Walnut Creek Produce had some and he would bring them to class.
I went home and started researching recipes for Maraschino Cherries. I found 4 or 5 recipes and thought they were doing it all wrong. So I did it my way… and typed up a recipe I thought would work well.

While I was doing research on Maraschino Cherries and I started thinking about Great Grandma’s Pickled Green Tomatoes started writing down what I could remember that was in those yummy pickled green tomatoes, so I called my sister and asked if she could remember what was in them. She said I never liked them and I think there was pumpkin pie spice. I said no wonder you didn’t like them, I will make them a lot better. I have an old pickling recipe book I got out and looked up Pickled Green Tomatoes and what I wrote down was pretty much right on.

The day of the class we started with coffee and home made cupcakes with a cream cheese frosting made with my Carrot Cake Preserves. I love that stuff. I had a small snack laid out with other goodies,  like pickled okra, jams, jelly and home made hummus. Later we sat down for lunch.

We worked with the green tomatoes first and the place was smelling like great grandma’s. I took a sample taste and it was as if I had walked back in time. All the hair on my arms were standing up with goosebumps.

I don’t know if it is the pickles or thinking about all that love in the jars that my grandparents put in them. Happy Canning

See you in class