Up Coming Classes

100_0596
All In A Jar is having its first class Feb. 27 at 11:00am at “The Farm”. This is All In A Jar’s new location in the Gold Country, town of Ione. We have a few spots left if you are interested in join us.
We will be making Pear Ginger. Pear Ginger is a wonderful jar of fresh pears, raisins, warm cinnamon, crystallized ginger, vanilla and much more. You can use it to make a pie, swirl it in your yogurt, top of some ice cream or finish a cheesecake.
We’ll also be making Penny’s Fabulous Cheesecake. This cheesecake that I have created has no cream cheese. It is a cheese platter/dessert all in one. I have some friends that do not like dessert but they never miss the opportunity to have a slice of this creaming delightful cheesecake.
For lunch we’ll be having delicious cheese stuffed manicotti that will be top with one of my many pantry staples, Roasted Eggplant and Bell Pepper spread. Which makes a wonderful sauce for topping these manicottis. Along with a green salad using a jar of Roasted Pickled Beets with Orange Slices and some garlic bread.

The next class here at “The Farm” will be March 26 at 11:00am. We will be making Rosemary-Mint Jelly. This is wonderful on a warm rosemary biscuit served with some lamb. . We’ll also be making Vanilla Bean Carmel Apple Syrup. I like this syrup on ice cream, yogurt and on pancakes. We are going to make some rosemary biscuit for our lunch along with grilled lamb, salad with a jar of Red Onion Marmalade and ice cream with the syrup on top.

In April All In A Jar is back on the road again. Ace Hardware in Alamo has asked me back. We will be canning three recipes on April 23 at 11:00am.
Getting you ready the Cinco de Mayo Holiday with fermented Pico De Gallo (Salsa), Watermelon Hot Sauce and Papaya-Mango Salsa. Please contact The Kitchen at Alamo Hardware, 3211 Danville Blvd, Alamo CA 94507
phone 925.837.2420 ext.313 For classes in Alamo.

April 30 at 11:00am at “The Farm” we will be making a couple different marmalades. First up, Apricot Marmalade you can make year around. These are amazing on a warm biscuit, topping for ice cream, PJ sandwiches or swirled in your yogurt.
Second up, Orange Fennel Marmalade, This is awesome on smoked paprika shredded pork on top of tortilla chips, (think nacho’s out of the box).
For lunch we will be having the Orange Fennel Marmalade with the Smoked Paprika Shredded Pork, salad with pickled fennel and ice cream with the Apricot Marmalade.

I look forward to having you here at “The Farm”

See you in class

Fermenting

100_2713

Fermenting is another wonderful why of preserving food. It has been around for thousands of years. Fermented foods are good for your digestive system, they contain live probiotics. Lets look at Sauerkraut, it has two ingredients, cabbage and sea salt. No chemicals, no additives, not even vinegar…so simple. When it comes to fermenting food and being successful it is about the quality of water, quality of salt and, quality of produce. The water needs to be clean no chloride, chloramine or fluoride. If you have city water you probably have all three chemicals. The chemicals will interrupt the process, making the produce soft and slimy. You can use filtered water or bring your water to a boil and keep it at a rolling boil for one minute to purify. At altitudes above one mile ( 1.6 kilometers), you should increase the rolling boil time to three minutes and allow it to completely cool before using. Use high quality sea salt. DO NOT use processed table salt. They have anti-cake agents and iodine in them and they will discolor and make the produce slimy. They have been stripped of minerals too. Quality of produce should be the freshest and organic if possible. Ferment time can vary. It can be 3 to 5 days or even weeks. Check your sauerkraut every day or two. Open the jar and smell it, use a clean fork taste it. Make sure the produce is still under liquid. After a few days , it should get bubbly, after a few more days , it should start to smell and taste sour. You can eat it at any time , this depends on you and how you like our fermented foods. If you like it crunchier put it in the refrigerator to slow the process. Some people like to eat their Sauerkraut after about 8 days.
Many fermentation recipes rely only on vegetables, sea salt, a knife and jars. No special tools needed. But, I have found this great tool to make fermenting food a lot easier. I know the produce is under liquid with this device. It is called ” Kraut Source” Fermentation Made Simple. I bought three of them. Easy to use. They gave me a little “How To Use Book” and it has some recipes too. If you want to ferment food I highly recommend this tool. Go to http://www.krautsource.com.

See you in class

Happy New Year

100_2712

Happy New Years!

Well as you can imagine I’ve been very busy this Holiday Season
We had a house full of family, good food and much love.
I hope you all had a wonderful holiday season too.

Up coming class here in (Ione) Jan. 30, we will be making Vidalia Onion Conserve. This is an amazing appetizer waiting in a jar.
Also Sliced Apples with Black Pepper & Rosemary, which is wonderful with pork. We will be preparing our lunch around what we have canned.

The next class Feb. 6th  I will be back at Ace Hardware store “The Kitchen at Alamo Hardware” 3211 Danville Blvd Alamo phone 925.837.2420 ext.313
We will be making Raspberry Milk Chocolate Jam, Pickled Beets with Orange slices and Fermented Sauerkraut getting you ready for St Patrick Day in March. Call The Kitchen and make your reservation.

The next class will be Feb. 27 here in (Ione) we will be making Penny’s Cheesecake. This is an amazing cheesecake with no cream cheese. If you are a cheese lover, you need to come to this class! We will be making Ginger Pears to place on top of the cheesecake. We will have lunch and of course dessert.

The next class will be March 26 here in (Ione) we will be making Rosemary-Mint Jelly; very yummy on a rosemary biscuit or when served with lamb. Then a Vanilla Bean Caramel Apple Syrup. This is great on ice cream, in yogurt and on pancakes too.

The next class  April 23, I will be back in Alamo @The Kitchen at Alamo Hardware 3211 Danville Blvd Alamo phone 925.837.2420 ext.313
Getting you ready for Cinco De Mayo, we will be making Fermented Pico De Gallo, Watermelon Hot Sauce and Papaya-Mango Salsa. Call The Kitchen and make your reservation.

To make a reservation for classes in Ione please use pay pal and email me. Thank you.

See you in class