Porch is a wonderful find, chalked-full of home & garden treats-
You’ll find it @ 3823 Santa Clause Lane, Carpinteria, CA.
They’re having their 2nd annual “June Gloom” Festival;
JUNE 2nd, Saturday 10-4 pm
Garden workshops, guest speakers +
food & fun in the garden; I’ll be on-scene, slathering Pepper Jellies for all to sample โฅ
5 + shops on the south end of the lane (near Porch) will also be apart of the days festivities-
Please join us!
I โฅ Zaca Mesa Winery!
Their team is kind & gracious, not to mention the amazing wines & beautiful property-
I’ll be in the main tasting room, getting sippers sold on Pepper Jelly; WHERE HEAT MEETS SWEET!
Saturday & Sunday, MAY 26th & 27th; Memorial Day Weekend-
Please make the scenic drive & join us for a family-friendly weekend of events including guided star gazing Saturday night!ย Details here
The Santa Barbara County Vintner’s Festival is going on!
Come check it out-
Megan and I will be at Zaca Mesa Winery tomorrow;
Saturday April 21st 2012; 11:30-4
Come by & try their amazing selection of fine wines, as well as my Pepper Jellies-
WHERE HEAT MEETS SWEET!
โฃ with Strawberry Cream Cheese Frosting โฃ
makes 14-16 cupcakes
Preheat oven to 350โข
In a bowl mix the dry ingredients then set aside;
1 1/2 c. Swan’s Down Cake Flour
1 t. baking powder
1/2 t. baking soda
pinch of salt
In a different bowl, cream;
3/4 c. sugar
1/4 c. butter (@ room temperature)
To the sugar & butter add;
1 egg yolk (save the egg white)
3/4 c. buttermilk
about 15 drops of Strawberry Oil
3 Organic Strawberries, topped & chopped
2/3 jar (3.5 ounces) “E. Waldo Ward & Son” Lime Marmalade
In a separate bowl;
Beat 3 egg whites until light & fluffy, not dry or stiff
Add the dry ingredients to the wet, then fold in the egg whites gingerly.
Line & fill your cupcake tins.
Bake for about 20-25 minutes.ย Ready when toothpick comes out clean.
Cool on rack for about 10 minutes, then take cupcakes from tins & allow to fully cool on rack before frosting.
My favorite new kitchen tool is a “Batter Pen“- it makes filling cupcake tins fast, clean & easy.
I also recommend using cupcake paper liners that are made of special parchment paper, they don’t allow the cupcakes to stick.ย Company name will be blogged soon-
Strawberry Cream Cheese Frosting
You’ll need 14-16 Organic Strawberries; wash, dry & leave the tops on.
With an electric mixer, cream;
4 ounces cream cheese (room temperature)
1/4 c. butter (room temperature)
Then add & mix well;
pinch of salt
about 10 drops “Strawberry Oil”
Blend in;
3/4 c. powdered sugar
Pipe;
frosting onto cupcakes & decorate with a fresh strawberry on each-
I suggest you don’t tell what’s in your cupcake. It’s fun to let your guests try & sort it out!
enjoy!
This is a velvety-rich dessert that’s easy to make & always a crowd-pleaser.
It’s a recipe that’s easy to double- (you weight will double too, IF you make it too often!)
It’s a good one to make when I make cupcakes (blogged next), so I don’t waste the leftover egg yolks.
Ingredients:
16 ounces heavy cream
4 egg yolks
1/2 c. sugar
splash + of vanilla extract OR hazelnut concentrate (my personal favorite)
In a small saucepan;
Heat cream until it is bubbling around the edges
In a separate bowl mix;
egg yolks & sugar only
Once it’s mixed, slowly add the cream; IF you add it too fast you’ll cook the yolks!
Mix, then add the extract.
Pour into individual serving dishes that are oven safe.
Place all in a large baking dish, with a water bath half way up the sides; don’t splash water into the individual dishes, it will muck up the consistancy.
Bake
350โข for about 45 minutes
Once cooked, sprinkle sugar on the top of each pot, then broil for a few minutes until more than just golden brown, but not burned.
Remember in the movie “Amรฉlie“?ย When she cracks the top of herย Crรจme Brรปlรฉe?
It’s the measure of this tasty dessert!
enjoy!
Made by Kathleen Nolan of Ojai, CA.
What you’ll need;
2 large Sweet Potatoes
1 1/2 T. Extra Virgin Olive Oil
3 T. Ojai Habanero Jelly
1 T. Chili Pepper
1 T. Fresh Lime Zest
1 Bunch of Fresh Cilantro, finely chopped
Kosher Salt
Bake sweet potatoes @ 425 for 75 minutes, or until a fork goes through easily.
Allow to cool.
Halve the potatoes lengthwise & then cut each half into 4 long spears.ย Place on a baking sheet.
In a small bowl whisk olive oil & Ojai Habanero Jelly, until it forms a nice glaze.
Using a pastry brush, coat each sweet potato with the glaze.
Sprinkle cilantro, cayenne pepper & lime zest evenly on each wedge.
Now sprinkle each with salt.
Reheat @ 450 for 15 minutes.
This goes well with the Albondigas Soup & the Corn Muffins, or as a side dish with beef or chicken.
enjoy!
Made by Kathleen Nolan of Ojai, California
Preheat oven to 350
What you’ll need;
Corn Husks (to line muffin tin)
Ingredients;
1 c. Corn Meal
1 1/2 c. plus 2 T. Flour
2 1/2 T. Baking Powder
1 t. Baking Soda
1 t. Kosher Salt
1/3 c. Butter (for cutting into dry ingredients)
1 c. Sour Cream
3 Eggs
1/4 c. Honey
1 1/2 c. Buttermilk
6 ounces Sharp Cheddar Cheese, grated
1 fresh Jalapeรฑo Pepper, finely diced
1 1/2 c. Frozen Sweet Corn, thawed (OR fresh if you have it)
Take dried corn husks & cut into uneven strips. Lay husks in a dish & cover with boiling water.
Soak husks until ready to line muffin tins.ย ย Dab dry before use. ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย
In a large mixing bowl, combine dry ingredients;
In a separate bowl or Cuisinart, mix some of the wet ingredients;
Eggs, melted butter & honey.ย Mix well, then add the sour cream.
Using a pastry cutter, cut the un-melted butter into the dry ingredients.
Now add the wet bowl of goods to the dry & mix until all is moistened.
Now add the buttermilk & mix.
Fold into batter;
corn, cheese & Jalapeรฑo.
Using a pastry brush;
lightly butter the bottom of the muffin tins & place 2 long strips of soaked corn husk crosswise & centered in each muffin cup.ย The husks should be long & uneven in each cup.
Using a large ice cream scoop ;
Place a scoop of batter into each cup, then add 1 t. Ojai Habanero Jelly to each.
Top off with batter, filling each cup to the rim.
Bake @ 350 for 20 minutes, or until golden brown.
Garnish;
2 T. spun honey whipped into 1/2 stick of unsalted butter
โฅ Serve warm & enjoy!
made by Kathleen Nolan Ojai, CA.
Meatballs
2 lbs. Ground Sirloin Beef, have butcher grind it fresh
1 c. rice, uncooked
1 t. salt
1 t. cumin
2 cloves fresh garlic, peeled & chopped
1 egg
Mix ground beef, rice, cumin, salt, garlic & egg. Form into three-inch balls, then hollow out a spot in the center to insert about 2 t. Ojai Habanero Jelly. Close over jelly center & form into a ball again & set aside.
These may be chilled while preparing the soup.
Soup
In a deep saucepan with 2-3 T. olive oil, saute the following until al dente:
6 stocks celery, finely chopped
3 yellow onions, chopped
1 bunch of cilantro, finely chopped
6 large carrots, sliced diagonally
2 c. green beans, cut into one-inch pieces
2 T. fresh oregano, finely minced
3 cloves fresh garlic, minced
Add 3 quarts chicken broth to the above mix, stir & bring to a boil.
Turn down broth mixture to a low simmer & add meatballs. Simmer low for
20 minutes.
Ladle soup broth into individual soup bowls; each bowl should have one large meatball.
Garnish
Sour cream
Ojai Habanero Jelly
Cilantro, minced
Place 1 t. sour cream on the meatball, and then add to the top of that a dollop of
Ojai Habanero Jelly. Sprinkle lightly with finely minced cilantro.
enjoy!
The first annual Green Day Recipe Contest winner is: Kathleen Nolan of Ojai, California!
Kathleen has an innate talent to work with any medium & turn it into a masterpiece-
Many that know her think of her fondly as the ‘Martha Stewart’ of Ojai!
Ms. Nolan didn’t submit a recipe, she submitted a MEAL, with photos fit for a museum, as well as a cookbook!
In the previous post you’ll see an old photo of her Spanish Grandmother & can read up on some telltale bits of her family history.ย Kathleen always goes the distance & puts her heart & soul into whatever project she’s tackling.
Here’s what she submitted:
Contest Results:
1. Albondigas Soup with Ojai Habanero Jelly
2. Feisty Ojai Habanero Corn Muffins
3. Ojai Habanero Sweet Potato Bakes
Click on the links above to see the winning recipes!
HONORABLE MENTIONS are listed here:
Randy Graham; Ojai Pepper Jelly & Brie Cheese Appetizers
Virginia Thorson: Spicy Birds Nests Cookies
Marcie Duncan; 1. Spambleย 2. Jalapeno Tiramisu Shells
Corkey Solow; Lucky Leprechaun Jalapeรฑo Munchies
Sylvia Martini; Locos Avocados
Chuck Barnett; Channel Islands Fresh Lobster with dill butter & Ojai Habanero Jelly
Robin Graham; Shrimp Spring Rolls with Ojai Jalapeรฑo Jelly & sprouts
THANK YOU EVERYONE that participated- Everything was delicious & it was so much fun to make & taste!
This photo was taken with the Ventura Pier in the background, on this happy afternoon…
Kathleenโs Grandmother Books is in the middle of this playful trio-
It was she that had a telltale hand in forming Kathleenโs cooking skills, the legend behind the
infamous Albondigas Soup!
Grandma Books side of the family originated in Spain.
The family maintains records that date back to the late 1700โs-
A number of Kathleenโs family members were married and baptized in the beautiful,
historic Santa Barbara Mission.
One family member wed at the historic Presidio in downtown Santa Barbara, CA.
Thank you Kathleen Nolan of Ojai California for your enthusiasm & CONGRATULATIONS!
You won the first annual Green Day Recipe Contest-
I โฅย hummus!ย It tastes amazing & it’s so full of protein!
Today I decided to try making it myself-
I looked in my cookbooks & every recipe for hummus I found suggests using CANNED garbonzo beans-
So, knowing I had to work on my computer most of the day, I soaked the chickpeas (about 5 cups)
for about 3 hours.
I rinsed them, then covered again with water, plus about 2 extra inches.
I had extra green onions, so I added about ten & I picked a large handful of rosemary & added it to the mix
+ a generous amount of sea salt.
My Dutch Oven (on the stove top) cooked the mix for a few hours on a low/medium heat.
The house smelled great-
Once tender I rinsed them lightly & I removed the large leftovers of green onions & rosemary.
Some bits remained & made the final hummus very tasty-
I need to remember to purchase a large Cuisinart…
In the meantime, I added to my mini Cuisinart;
Jalapeรฑo Hummus
2 c. Cooked Chickpeas strewn with bits of rosemary, etc.
Juice of one Lemon
2 T. Sesame Tahini
3 T. Jalapeรฑo Olive Oil (if you don’t like heat, use Basil Olive Oil or plain Olive Oil)
2 Garlic cloves, minced (I prefer to use Darot– defrost before adding)
1/2 t. ground coriander
1/2 t. ground cumin
pinch of ground turmeric
fresh ground salt + pepper to taste
Pulse in Cuisinart until smooth & mixed.
I served this with spears of toasted Curried Indian Naan & it was amazing!
It would be delicious served with a fresh medley of carrots, jicama, & bell pepper-
So, I asked my daughter to sample the hummus- she said “Mom, you know I don’t like hummus”
But, being the good sport that she is (or did she just have mini pangs of guilt thinking back on all the times she’d locked me out of the house, while I gardened, so she could cook everything she could reach?)ย She expected me to try “it” every time, & I did- She did too & she loved it!
I made it this way too;
Sweet Pepper Hummus
2 c. cooked chickpeas with the bits
Juice of one Lemon
1 roasted sweet bell pepper
(rubbed with olive oil- roast in oven on cookie sheet- put in plastic bag to cool, then removed peel & dice)
3 T. basil olive oil
2 T. sesame tahini
2 cloves garlic (Darot)
1/2 t. ground coriander
1/2 t. smoked paprika
fresh ground salt + pepper to taste
Delicious served with a fresh medley of carrots, jicama, & bell pepper
enjoy!
Chocolate Dipped Organic Strawberries with a little flava-
What you’ll need;
1 basket of McGrath Farm Organic Strawberries
1 Dark Chocolate Bar or about 1 1/2 c. Chocolate Chips
Ojai Jalapeรฑo Jelly or Ojai Habanero Jelly
Flavor “Injector” Device (purchase at “Sur la Table“, or any well supplied kitchen store)
Wax paper or Parchment paper
What to do;
Clean strawberries, keep stems on- gently dry.
Melt chocolate over double boiler- let cool a little, but don’t let it harden up.
Slightly warm 3-5 T. Ojai Pepper Jelly on stove-top or in microwave oven.
Using the stem as a handle, dip strawberries in chocolate, swirl till covered.
Place on wax paper.
Fill injector with Ojai Pepper Jelly & carefully inject about 1/2 t. of Jelly into each strawberry.
enjoy!
Refreshing Cocktail
10 ounces Habanero Infused Tequila (previous recipe in Jelly Blog)
5 oz Fresh Meyerโs Lemon Juiceโจ(I like to roll the whole lemon, juice it then throw in at least part of the remains in the shaker for added zest flavor)
3 ounces Agave Nectar
Muddled Basil; 20 leavesโจ(fresh mint, or lemon grass are great too)
Shaken till herbs are bruisedโจ & serve on a stem-
Garnish each glass with:
sugared rim
1 thin lemon zest curl
paper thin slice of Habanero Pepper or Mediterranean Apricot,
depending on your crowd.
enjoy!
This month try Infusing Spirits!
I suggest you wear gloves-
Makes 750 ml.
Ingredients:
3 Habanero Peppers
1-750 ml. bottle of Tequila or Vodka (donโt be cheap!)
Instructions:
Slice off the Habanero stems & discard.ย Cut each Pepper in half lengthwise.
Use the end of a potato peeler to remove the seeds.
Donโt rub your eyes or your ANYTHINGโฆ these Peppers are hot!
Create your โinfusionโ in the original liquor bottle. You may need to drink a ‘shot’ to make room for the
Chile Peppersโฆย Add the Habaneroโs. Seal the bottle. Store in a cool, dark place for 3 days.
At the end of the third day, strain a โshotโ of the infused liquor through double layers of cheesecloth into a small glass. ย If you are happy with the level of infused heat, strain the remaining liquid, then return the infused liquor to its original bottle.
It will keep beautifully in a cool, dark place that is until you drink it all!
I suggest you store the leftover Habanero Peppers to add to something special like
a Chicken Mole Pablanoโฆย I’ll practice on my Mole Sauce, then blog it for y’all.
enjoy!
Messermeister, a local knife Company is conducting a fun Cupcake Contest!
Consider entering your favorite cupcake!ย I entered “Call Me Cupid” cakes-
Cupid Cakesโฆ
Ingredients:
1/2 c. butter
1 1/2 c. sugar
3 eggs
2 t. vanilla extract
2 c. โSwans Downโ cake flour
1 t. baking powder
1 t. baking soda
pinch of salt
3/4 c. cocoa powder
1 c. water
1 c. sauerkraut (surprise!)
Preheat oven to 350ยบ
Drain off the sauerkraut juice, then rinse it well with water five times or so.
Let drain, then press extra liquid out of your fine strainer.
Cut the sauerkraut with kitchen shears.
(I suggest you cut it somewhat fine so your cupcake eaters donโt balk at the thought of itโ
If they donโt know, they will love these delicious, moist cupcakes!)
In a mixing bowl:
with an electric mixer; cream the butter with sugar, until it is mixed through
& looks a bit gravelโlike.
Beat in eggs, one at a time. Add vanilla extract & mix well.
In a separate bowl;
Sift together flour, baking powder, baking soda, salt & cocoa powder.
Add large spoonfuls of the dry ingredients to the wet ingredients, each time
also add water.ย Continue the steps until all ingredients (except sauerkraut) are mixed together.
Be sure to scrape down the sides of your bowl after each addition.
Stir in:
Sauerkraut, then mix by hand- gently but thoroughly.
Line the cupcake pan with cups, & fill each up with about 1/2 c. batter,
or about 3/4 way up the โcupโ.
Bake @ 350ยบ for about 18โ20 minutes.
(Rather than use a timer, I like to gauge the process by the amazing smells wafting
through my home. If youโre easily distracted, use a timerโ & YES Iโve ruined a few thingsโฆ)
Test with a toothpick; stick it in the middleโ if it comes out clean, theyโre ready!
Frosting
Melt;
In a doubleโboiler, or over very low heat;
one 6โounce package of semisweet Bakerโs Chocolate Squares
4 T. butter
Once melted, remove from heat.ย Set aside to cool for a few minutes.
Mix into cooled chocolate mixture;
1/2 c. sour cream
1 t. vanilla extract
pinch of salt
Transfer:
To a mixing bowl, then using an electric mixer, gradually add:
2 1/2 c. โ 2 3/4 c. powdered sugar & beat well.
Donโt try to frost warm cupcakes.ย Let them fully cool.
Swirl on the rich chocolate frosting.
Decorative Frosting Topper
Ingredients:
3 T. sour cream
3 T. โwhippedโ cream cheese
1 T. red beet, peeled (grate very fine with a โzesterโ)
6 or 7 T. powdered sugar
1/2 t. vanilla extract
Red dusting sugar (sprinkle over at the end)
Mix together:
The finely grated beets, with the sour cream & cream cheese.
Scrape sides & mix well, then add vanilla extract.
Let it stand for a few minutes to take in the glorious color of the beet-
Mix:
With an electric mixer: the powdered sugar; one tablespoon at a time.
Sweeten to taste.ย (remember the chocolate frosting is sweet & this is just intended for an accent design
atop the cupcake)
I like to make a โheartโ design on each cupcake, then I dust each one with
red โdustingโ sugar.
GO FOR IT! Surprise your Valentine!
enjoy!
*nutritional information; sauerkraut & beets have Vitamin A, Vitamin C, Calcium, Iron & Fiber*
