All In A Jar is back on the road again, spreading joy for the up coming holiday season.
Ace Hardware in Alamo has asked All In A Jar back to teach in their gourmet kitchen.
Special Holiday Class. Prefect gifts for friends and family.
Nov. 7th at 11:00am to 2:00. Only cost $55.00
Each student will go home with a jar from each recipe. A snack will be served and you’ll get 15% off any purchase from the kitchen department. If you haven’t been to this store you will love it! It’s like a candy store for anyone that likes to can or cook.
Here is what we will be making that day.
Cranberry Ketchup: is wonderful on a slice of roasted turkey, use it in a turkey sandwich or
a turkey burger. Great on turkey meatloaf too.
Zinfandel Wine Jelly: can be used as an appetizer with some hard cheese like Manchego cheese, it’s great with brie cheese also or as a dessert on ice cream or a tart with some cream cheese. I found my husband eating it in some yogurt.
Bourbon Honey Mustard: what more do I need to say. I love this on a grilled sausage, steak sandwich, or to make a salad dressing.
There are a few spot left, please contact Dianne at;
The Kitchen at Alamo Hardware
3211 Danville Blvd
Alamo CA 94507
phone 925.837.2420 ext.313
See you in class
It is official: I’m crazy about canning. I’m out of control. I cannot stop myself. I love putting different, diverse ingredients together and then experiencing the joy of opening a jar to find out that my experiments and creative recipes taste wonderful. The other day I told you about my Wild Turkey Molasses Pickles. Well, I had my niece over, who loves bourbon, and we opened a jar of these wildly different pickles. They tasted great; my niece loved it so much, she drank the brine!
So today – I worked with some Asian Pears that one of my students gave me and a six pack of Hard Cider given to me by a friend. I’m sure you can guess what I made. Yes! Hard Cider Asian Pear Pickles. I just can’t wait to try them (and neither can my niece). The hardest part of making pickles is waiting for them to pickle.
Once again, I was able to work with produce and other ingredients that were given to me by other people. I promise you – once people know you know how to can, they will start bringing you all kinds of goodies to work with. You will love it.
The other day a friend delivered a box full of three different kinds of cucumbers. I asked my friend what he does with them and he told me he turns them into pickles. I was confused because there were three different kinds of cucumbers here, but none of them were the kind you use to make pickles. He enjoys making them into pickles, anyway, and he says he mixes them all together. I needed to find a creative way to transform these veggies into crispy, delicious pickles. I found an intriguing recipe for Beer – Honey Pickles. When I finished those, I still had more cucumbers and I love the idea of alcohol plus a sugar. Hmm, what else could I use? I thought, “Why not make Wild Turkey – Molasses Pickles?” I have some family members that absolutely love bourbon and would love to try these,so what did I have to lose? Once you understand the balance and science of canning, you can switch up the ingredients to make wild and unheard of combinations. As long as you have the right amount of acid and sugars (as a preservative) to keep your food safe then you can go for it!
See you in class