Up Coming Classes 2018

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Class will be the third Saturday of each month starting at 10:30 am. To save money, buy a series of three classes and get the four class for free. Classes will run anywhere from 3 1/2 hours to 5 hours; this depends on how many hands are helping and how many recipes we will be making. I have so many new recipes I want to share with you. Some of the classes in the summer, when produce is plentiful, (hopefully from my garden) we will be making 3 recipes and maybe a surprise recipe too. The classes are still going to be hands on. You will go home with recipes, a small jar from each recipe and we will be sitting down for a meal together. If you have something you would like me to teach, please let me know. Recipes may be changed due to the availability of produce. All In A Jar will be traveling to Alamo Ace Hardware store to teach in the beautiful gourmet kitchen. If you wish to attend any of these classes please contact them. You will find both classes schedules and contact information below.   If you are a resident of Amador County you receive $20.00 off each class.

January 20th 2018 at 10:30 Here at ” The Farm”

Orange Red Wine Marmalade,  This deep red marmalade makes a luscious glaze for roasted pork. Or place it on top of some shortbread cookies as a snack. Asian Pickled Carrots, Serve these crunchy veggies as an appetizer or as a snack with a cold beer. For the meal we will have some homemade soup, using some veggies from the garden and homemade biscuits. For dessert we will have Thumbprint cookies with jam.

All In A Jar is traveling to “The Kitchen ” Please contact them for January 30th class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313

January 30th  11:00 at ” The Kitchen”

Kimchi is a Korean fermented vegetable dish. Kimchi can showcase a variety of vegetables, but Napa cabbage is most common and that’s what we’ll be using. Red pepper features prominently in many kimchi, but not in all. In class we can make that decision whether or not to have a little heat or a lot. Kimchi can be used as a side dish, in fried rice and in stir-fries. It has wonderful health benefits. Fermenting takes time, 4 to 7 days.

Red cabbage, carrot and ginger kraut. Kraut is another fermented mixture of vegetables. You can also ferment with fruit. Cabbage is not the only vegetable that can be fermented. We will be adding some carrot for a little sweetness and fresh ginger to spice it up. This kraut is yummy on pork sandwiches or as a side dish. This fermentation takes 4 days to 2 weeks.

Bacon Jam, Wow, who doesn’t want bacon jam? Talk about a great BLT sandwich. Or how about this spread on a toasted baguette topped with fresh diced tomatoes. Let your imagination run wild! This can not be canned, so we will be preparing it for the freezer. This can be put in the freezer up to 6 months or in the refrigerator up to 2 weeks.

 

February 17th 10:30  Here at ” The Farm “

Meyer Lemon and Rosemary Marmalade, Serve this spread on biscuits, dinner rolls, and toasted bagels. Pepper Honey Radish Pickled, These crunchy-sweet pink spheres are delicious on a salad, along side a roasted chicken, or as a snack. For our meal we will have paste and salad. For dessert we will have pie.

All In A Jar is traveling to “The Kitchen ” Please contact them for March 6th class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313

March 6th 11:00 at ” The Kitchen”

Fennel Onion Relish, This relish is crunchy and has a smooth scent of licorice. It is a great jar to have in the pantry. It can be a quick appetizer with some crackers and cheese or it is very yummy in a tunafish sandwich.

Coarse Ground Mustard, I love a good mustard on my sandwich. I make a few different ones, but this one is my go to. You can use it to make a wonderful salad dressing, put it on a warm pretzel or on pork roast.

Nutmeg Apple Conserve, A conserve is usually warm with spices, sweet with honey or sugars, and crunchy with nuts. It is delicious and you can use it in so many ways, in oatmeal, on crackers as an appetizer, or place on top of brie cheese wrapped with puff pastry and baked until golden brown and served with bread.

 

March 17th 10:30  Here at ” The Farm”

Sorry no class in March at ” The Farm .” Grand baby is due soon.

April 28 10:30 Here at “ The Farm “

Pickled Beets With Fennel , These pickled beets will brighten up any salad or can be used as a side dish. Papaya Mango Chutney, this chutney is wonderful on grilled fish, chicken or as an appetizer with cheese and bread. For our meal, we will have BLT’s. For dessert Cupcakes.

All In A Jar is traveling to “The Kitchen ” Please contact them for May 22 class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313

May 22 Tuesday at 11:00 At “The Kitchen”

Red wine Pizza sauce with caramelized onions,  served on flatbread with feta cheese and greek olives.

Cherry Rhubarb Jalapeño Jam, Most of the time you see strawberry and rhubarb together. One day in the kitchen I was canning and noticed I had forgotten the strawberries. So that is how this recipe was made and I love putting jalapeño peppers in my cherry jam so I thought why not. I love that the cherries are still in big pieces. When using strawberries they break down and become mush.

Strawberry Lavender Mango Jam, dolloped on top of grilled pound cake. This is wonderful on ice cream in yogurt on toast.

 

May 26  10:30 Here at “ The Farm “  Class Is Full 
Cherry Strawberry Jam, what a great combination. Most people put rhubarb with strawberries. I like the surprise of the cherry in the jam. Blueberry Rhubarb Pie Filling, This is my new favorite pie filling. The sweet pop of blueberries with the tartness of rhubarb. For our meal, we will have chicken salad sandwich. Dessert will be cookies and ice cream.

 

June 16th 10:30 Here at “ The Farm “
Apricot Berry Jam, you can never have too much jam in the home. You will want it on toast, yogurt and ice cream, etc.
Plum Berry Conserve, If you haven’t made a conserve yet you need to try this one. A conserve is sweet, thick and yummy. It can be used as an appetizer on ice cream and in yogurt. For the meal, we will have pesto pasta salad and for dessert ice cream with jam.

July 21st 10:30 Here at “The Farm “
Fig Newton, I have always wanted to make my own fig newton. You can use it as a jam too. We will be making fig newtons for our dessert.  Red Onion Marmalade, this marmalade is sweet and thick. It is wonderful on top of brie cheese with nuts, wrap with puff pastry and baked. Serve with crackers or bread as an appetizer.  For lunch we will have Thai Slaw salad and for dessert fig newtons.

All In A Jar is traveling to “The Kitchen ” Please contact them for July 24th class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313
July 24th 11:00 at ” The Kitchen”
Peach Jalapeno Jam , This is a fun jam with a little kick. You can use it as a jam or as a glaze on grilled chicken.
Berry Plum Jam , What a great combination with the sweet berries and the tart plum.
Corn Salsa , How nice it is having homemade salsa on hand for your chips, tacos, and quesadillas.

Aug. 18th 10:30 Here at “ The Farm “
Mustard Pickled Banana Peppers
Roasted red Pepper honey Spread

Sept. 15th 10:30 Here at “ The Farm “
Pickled Peppers, I love pickled peppers on sandwiches or just to snack on. 

Melon Jam, I have a lot of melons growing here at ” The Fram” this jam maybe with Honeydew and/or cantaloupe. We are going to have some fun with rosemary or vanilla bean. 

Fermented Pickles, These pickles are sour and tart. Fermentation puts good bacteria ( probiotics) to work to create a multitude of tangy and complex flavors. Learn the basics of this age-old preserving technique. 

For lunch we will have grilled cheese sandwich and salad. Dessert will be homemade fig newtons.

All In A Jar is traveling to “The Kitchen ” Please contact them for Sept. 24th class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313
Sept. 24th 11:00 at ” The Kitchen”

Toasted Walnut Plum Conserve , This sweet and toasted mixture is off the hook with baked brie cheese. Your guests will be asking, where did you get this?
Cucumber Mint Jelly , use as a glaze on grilled lamb chops or grilled salmon or serve with crackers and cream cheese. 
Pear Rosemary Preserve , This preserve is wonderful beside some pork.

Oct. 20th 10:30 Here at “ The Farm “

Pesto, We can’t can pesto but, we can freeze it. 

Fig Bourbon Mustard, This is out of this world with grilled sausages or with a meat and cheese  platter. 

For lunch we will have pesto paste and a salad. Dessert will be pie.

 

Nov. 17th 10:30 at “ The Farm “

Carrot Cake Jam, This is awesome to use when making carrot cake. I put it in the cream cheese frosting.

Pear,Port and Thyme, this is lovely served beside a piece of roasted duck, chicken, or pork. 

For lunch we will have stuffed manicotti and salad. For dessert thumb print cookies with homemade jam.

All In A Jar is traveling to “The Kitchen ” Please contact them for Nov.27th class
Dianne McArthur “The Kitchen” at Alamo Hardware 3211 Danville Blvd
Alamo CA 94507 phone 925.837.2420 ext.313
Nov. 27th 11:00 at ” The Kitchen”

Fresh Herb Jelly, A tasty companion to cheese and crackers, it also makes a delicious glaze for roasted and grilled meats. 
Fig Bourbon Mustard, this mustard is wonderful with grilled sausages or with a meat and cheese platter. 

        Cranberry Serrano Pepper Jelly , Cranberry jelly with a little heat. You can use this around the holidays         and it is great on roasted turkey.

Dec. 15th 10:30 Here at “ The Farm “
Spiced Carrots Sauerkraut,  I love this with a grilled Polish sausage. 

Beer Mustard, This is wonderful with bratwurst or with smoked meats. Great on a pretzel. 

Lunch will be pasta and salad. For dessert homemade brownies.