March 30th 10:30 Here at ” The Farm”
Chicken Stock is one of those ubiquitous bases for soups, sauces, stew, and more. Chicken stock is different from chicken broth. Both are made with chicken, but stock is made from bones, which gives it a richer flavor. Broth is made more out of meat. How nice is it to have homemade stock on hand. Grapefruit Marmalade. If you enjoy marmalade you will love this sweet and tart combo. For our meal, we will have egg plant parmesan and a salad. For dessert we will have fruit crisp.
See you in class
Feeling so happy that I can go out to my garden and get the produce for canning class tomorrow.
February 24 10:30 Here at ” The Farm “
I added a recipe so I can use that big beautiful cabbage. We will turn that cabbage into a fermented Beet Apple Ginger Kraut.
I picked Brussel Sprout the other day so I can add the few that I picked today to make Pickled Lemon Thyme Brussel Sprouts. These pickled Brussel sprouts have a hint of lemon and thyme and make a great snack with a cold beer.
For those gorgeous beet we will make Roasted Beet Jam. I love beets; the sweet earthy flavor is so good with roasted meats and great with cheese. Place this on your next charcuterie platter. Your guests will be wowed.
For our meal we will have pasta and salad. For dessert we will have pie.
If you would like to attend class tomorrow I have two spots available.
Please text 925-899-1745 or email firstname.lastname@example.org
See you in class
All In A Jar is traveling to “The Kitchen ” Please contact them for Sept. 24th class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313
Sept. 24th 11:00 at ” The Kitchen”
Toasted Walnut Plum Conserve , This sweet and toasted mixture is off the hook with baked brie cheese. Your guests will be asking, where did you get this?
Cucumber Mint Jelly , use as a glaze on grilled lamb chops or grilled salmon or serve with crackers and cream cheese.
Pear Rosemary Preserve , This preserve is wonderful beside some pork.