What’s Up

Hi Everyone,

I’m sorry I haven’t been blogging lately . I have been preoccupied with my daughter’s up coming wedding. It feels like she was proposed to just yesterday but it is almost a year later. How fast time flies. We had her bridal shower here at “ The Farm”. It was wonderful. Her matron of honor did a fabulous job of decorating and setting up fun games for us to play.
My daughter doesn’t like cake that much so she asked if she could have her mom’s pies at the wedding. She sent me some photos of beautiful pies. So I’m sure you know what I have been busy working on. I have canned many pie fillings for the big day; Apple, Peach, Apricot, Nectarine Cherry, Blue Berry Apricot, Plum Apricot, Peach Nectarine and Caramel Ginger Pear. That was the easy part, now to make the perfect pie crust that can be manipulated without being rubbery or tough. We have had a few experimental pies around here. I spent the day making my new pie crust and individually wrapping it to be frozen. The day before the wedding, all that needs to be done is rolling out dough, pour pie filling in and having some fun decorating them.
I wanted to share the recipe with you so you to can have gorgeous pies.

Remember when your fruit tree is loaded, Make Pie Filling
or call All In A Jar to help you.

See you in class

Penny’s Decorative Double Pie Crust
3 cups flour
1 stick unsalted butter ( Cold )
1/2 cup and 2 tablespoons coconut oil ( Cold )
1 teaspoon salt
5 to 6 tablespoons ice water or ice cold vodka
1 egg for egg wash
1 tablespoon butter ( for the inside of the pie )

1. Place flour and salt in a food processor with blade, mix
2. Cut butter and coconut oil into cubes, add to the food processor.
3. Pulsate the flour and butter / coconut oil until it becomes crumbs.
4. Slowly add ice cold liquid, a little at a time.
5. As soon as you see it come together as a dough, stop.
6. Do not handle a lot. Make two balls and place on a pie pan then refrigerate for an hour.
7. Get two sheets of parchment paper. Place one of the dough balls on the paper and place the other on top. Use a rolling pin to roll out the dough.
8. Peel off the top paper from the dough and pick the paper up that has the dough on it and work it in to the pie pan.
9. Repeat the same process with the other dough ball.
10. Pour pie filling into crust and use the tablespoon of butter to make small dollops of butter on top of the filling.
11. Pull off the top parchment paper. This is the time to do some decorating, ( if you have small cookie cutters use them to decorate and to make vent hole to allow the steam to escape )
12. Brush egg wash on top of pie and sprinkle raw sugar on top.
13. Place pie on cookie sheet to bake at 375.

Some Very Yummy Classes

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Here at ” The Farm” with All In A Jar, we some very yummy classes coming,

May 28 at 11:00am.

We will be making Puttanesca Pasta Sauce. This sauce has a lot going on with kalamata olives, capers, fresh oregano, and anchovies; it’s packed with layered flavors. Serve it with your favorite pasta shape, grilled fish, sautéed shrimp or steamed mussels.

Peach Bellini Drizzle is a cocktail-inspired dessert drizzle. Drizzle on Ice cream, Pound cake, Belgian Waffles or French toast. Think fancy syrup.

We will be sitting down for lunch, enjoying the Puttanesca sauce over some pasta with a salad adorned with one of All In A Jar condiment. We also will be making a pound cake to have with the Peach Bellini on top. You’ll go home with a jar from each recipe.

Next June 25 at 11:00am.

We will be making a yummy Apricot Chutney; this chutney has warm Indian spices that unfold through every bite. It can be served as a condiment with Indian meals, roasted meats, poultry and cheeses too.

Five-Spice Cherries has a Chinese-spiced flavor. This is wonderful used as a dessert topping. Think layers of brownie pieces, whipped cream and cherries on top.

You will go home with a jar from each recipe. We will be sitting down for lunch having grilled chicken with the Apricot chutney, salad with one of All In A Jar condiment and trifle-style dessert sundaes, layer bite-size brownie pieces, whipped cream and topped with Five Spice Cherries.

Next July 30 at 11:00am

We will be making Fire Roasted Chunky Tomato Salsa. This Roasted Chunky Salsa can be used with chips, eggs, tacos, or in a cheese quesadillas. Endless possibilities.

Apricot-Nectarine Pie Filling. Apricot pie is wonderful but add some nectarines and you have a pie that is just magical. You can use it to make a crisp, cobbler, put in crepes or on top your favorite ice cream.

You will be going home with a jar from each recipe. We will be sitting down for lunch enjoying tacos with the Fire Roasted Chunky Tomato Salsa, salad with one of All In A Jar condiment and Apricot-Nectarine Pie.

Looking forward to having you here at “The Farm”

See you in Class

I’m Listening

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I love coming up with new recipes. I have a few students letting me know they want to learn how to make mustard. I have a few mustard recipes I make but, I wanted to come up with something I had never made. So yesterday I played in the kitchen and came up with two new mustard recipes. My husband is favoring one over the other. Not that he didn’t like both. He just loved the one. He said we need some bratwurst sausages. The one he loves is Wasabi Mustard. It has a little kick to it. The other is Apricot Nectarine Mustard. When I was making the Apricot Mustard I was thinking about roasted pork, sweet apple sausage and making it into a glaze for grilled meats and vegetables. I was thinking of the wasabi mustard on sausages and fried fish sandwiches. Let me know what you are interested in learning next. Think of something and be creative!
Check the class calendar; it goes to September 20th and I have a few mustard classes up and I will be adding the wasabi mustard in the fall. I need to find a spot to put the Apricot Nectarine Mustard before the apricot and nectarine go out of season. You can have a private class( a minimum of four students) to get the recipes you want, as long as the produce is in season.

See you in class