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 email@example.com
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.
I like to think of curd as if it were pudding in a jar.Since Citrus season is here, it’s time to make curd. Fruit curd makes a delicious dessert spread.
The basic ingredients are eggs, sugar, butter, fruit juice and zest – which are gently cooked together until thick. The toughest part is trying not to make scramble eggs as you temper the ingredients. If done right, you will have a soft, smooth, intensely flavored spread. Some recipes use only the yolk and others use the whole egg. In the 19th and early 20th century, in England, homemade lemon curd was traditionally served with bread or scones at afternoon tea as an alternative to jam and as a filling for cakes, small pastries and tarts. Homemade lemon curd was usually made in small amounts as it did not keep as well as jam. In more modern times larger quantities are feasible because of modern canning methods and the use of refrigeration. Commercially manufactured curds often contain additional preservatives and thickening agents. Curds are different from pie filling or custards in that they contain a higher proportion of juice and zest, which gives them a brighter, more intense flavor. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards which contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own. All In A Jar uses only the freshest ingredients, no preservatives, no cornstarch or flour. If you or someone you know has a lemon, lime or orange tree with a lot of juicy fruit waiting to be picked then book a private canning class and go home with all the jars you make.
My favorite way to eat curd is spread on a tart with some fresh fruit placed around the out side.
Today I had some time to play in the kitchen before tonight’s class . I bought too many strawberries for class, so I decided to have some fun with the extra berries. I made a Strawberry Chipotle… Well, I’m not sure if I should call it jam or hot sauce. The sweet and tart flavors of the berries pairs so well with the earthy notes of the chipotle peppers. The sky is my limit when it comes to canning. Come and have some fun with All In A Jar. You might even get to sample my new canning creation. Our class calendar has classes listed through the end of November.