Just in time for the holidays. Lets get you ready to give out some of the best gifts ever. This class will be a little different. We will be making four recipes and turning them into our feast that we will be sitting down to eat.
We will start with Sweet Onion Conserve, this will be our appetizer, it will sit on top of some puff pastry with goat cheese and some fresh thyme.
Then we will make Spicy-Sweet Pickled Butternut Squash that will be placed on top of some wild rice.This is a beautiful side dish. I will have some already made as it needs time to pickle.
For the main course we will be making Ginger Chutney to go on our ham.
Last but not least we will make Cranberry Curd for a tart, which will be our dessert.
All of this for $35.00. There is limited space, so please call or email to secure your spot in class.
925-899-1745 or firstname.lastname@example.org
Date of class: December 10th at 11:00am to 3:30pm
Where: at All In A Jar’s “The Farm” 3944 Curran Road, Ione, Ca.
With the first day of summer in just a few day, I think of all the beautiful fruit that is coming in to season.There are so many recipes we can make with fruit, like jams, chutney, curd and one of my favorites, pie filling. With this in mind, I decided to look at what is on the internet for pie fillings. Wow, there are a lot of recipes, but most are not safe. Please be careful when looking for recipes. Please go to these websites: National Center For Home Food Preservation and Ball. The recipes you find on these website are tested and safe. Never use flour or cornstarch when canning. They will go bad in the jar in a few weeks. You need to use Regular Clear Jel; this is a modified cornstarch made for canning. You can also use it to make sauces, gravy and anything you want to thicken. You can order this at http://www.barryfarm.com. Remember to look for small berries, they contain less water and will have more flavor. Happy Canning.
See you in class
All In A Jar Has a few spots left in two of the jar & grill classes
June 1 at 11:00am All In A Jar continues our two-in-one class series with something sweet and something savory. Chef Penny will feature a Zucchini & Roasted Corn Salsa and Blueberry Rhubarb Jam. Chef Mike will transform the Blueberry Rhubarb Jam into glaze and slather it on chicken. He will help us with the roasting of the corn for our salsa. Chef Mike will show us how to plank smoke fish, so it doesn’t fall in the fire. LOL. At the end of class you will sit down for a wonderful meal which you have helped to prepare and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include two meats, grilled vegetables, a salad, and dessert will be Apple Pie. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink, please feel free to bring it.
Jar and Grill Series: June 22 at 11:00am All In A Jar continues our two-in-one class series with a nod to Summer crops. Chef Penny will be canning Roasted Peach Butter, that Mike will be using with grilled pork. We will be canning a new mustard recipe that Chef Mike will be transforming into a salad dressing and a marinades for chicken. At the end of class you will sit down for a wonderful meal, which you have helped to prepare, and a fabulous dessert made with decadent preserves from the All In A Jar pantry. Your meal will include two meats, grilled vegetables, a salad, and dessert; Grilled Peaches with Blueberry Curd. Guests will also enjoy Iced Tea, Hot Tea, Coffee and Ice Water. If you would like something else to drink please feel free to bring it.
With Father’s Day in June, this would be an amazing gift and very memorable time. Expect to spend 4 1/2 to 5 hours, so come hungry.
Check out the class calendar. I have added a lot of new classes and new recipes.