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A taste of Ojai collection box

Ojai Valley Inn

Savor a taste of Ojai at home or give the gift of the valley’s local flavors with the Taste of Ojai Collection box. Includes A Taste of Ojai by Chef Robin Goldstein, The Farmhouse branded G.K.P. apron, OJAI wine tote, Ojai Valley Inn branded Corkcicle travel mug, and a Bumble Bee Seed Pop, as well as locally produced honey, olive oil from Ojai Organics, and Ojai Habanero Jelly. This curated Taste of Ojai collection comes in a custom Ojai Valley Inn wood box that is made with FSC-certified materials. For every box purchased, the maker plants a tree through the non-profit Trees for the Future.

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Pascale’s Kitchen

Pascale Beale is a remarkable person & if you don’t know about her YOU SHOULD!
She is a 9X cookbook author, food photographer & stylist.
Born in England, spent her summers in France. Great cook, baker & friend-
Her books are full of great recipes & photos & make a perfect gift-
I bought them ALL!
Pascale sells Ojai Habanero Apricot Jam in her gift sets & singles online!

Check out her online shop HERE
Her fabulous cookbooks are HERE

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Central Coast Creamery

Find a great assortment of artisan cheeses at Central Coast Creamery in Paso Robles, California
HOLEY COW
DREAM WEAVER
GOAT GOUDA
GOAT CHEDDAR
SEASCAPE
EWENIQUE
EWEREKA
BIG ROCK BLUE

Click here to find where you can purchase their fine cheeses

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Bobs Well Bread at the Ballard Store

Additional location for Bobs Well Bread in Ballard, CA!!
Opens Thursday, October 1, 2020
The “Ballard Store” and “Ballard Store Restaurant” were at this location
many years ago-
If you’re heading up to sip wine on the Santa Ynez Valley Wine Trail be sure to follow the delicious aroma wafting from Bobs Well Bread at his new location-
If you haven’t tried his breads, pastries, meals… you haven’t lived! 
Ballard was founded in 1880. 
Ballard is the smallest and oldest community in the Santa Ynez Valley

PS You’ll also find Ojai Jelly here!

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Field + Fort


2580 Lillie Avenue Summerland, CA. (805) 770-7897                                          Great restaurant & shop!
“To-Go” orders & safe pick up during Covid.
You’ll find Ojai Habanero Apricot Jam on the menu, as well as for sale in the shop!      photo credit: Field + Fort

 

 

 

 

 

 

 

 

 

 

 

 

Ojai Jalapeno Jelly, Apricot Habanero Jam, and Habanero Jelly stacked on a table outdoors

photo credit: Amber Dolyak (805) 245-1274

 

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Sunshine in a jar

Best Seller: Ojai Habanero Apricot Jam- Sun ripened, California grown apricots + Habanero Peppers. Sweet yet savory. Try it on toast, dipped in coffee. Excellent on waffles or cheesecake. Great in cocktails too.

 

 

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Summer Fancy Food Show – New York

OJAI JELLY
Herbs de Humboldt

 

 

 

 

 

 

 

 

 

 

Recently the 60th annual Specialty Foods “Summer Fancy Food Show” took place in
New York City.
The Cypress Grove Chevre Group selected Ojai Jalapeño Jelly to pair with their classic
Herbs de Humboldt!

“The fresh taste of a hand-mixed blend of Herbs de Provence balance simply, yet perfectly.
All the herbal flavors you love dried at the peak of the season. Clever in name, classic in taste” 

Thank you Cypress Grovers!

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Ojai Habanero Apricot Jam

Sweet yet Savory

MY NEW FAVORITE! ♥♥♥ it!

Ripe California Apricots Blended with Habanero Peppers

Decadent on cheesecake or over ice cream-
Remarkable on bagels or waffles-
Jam-Packed with flavor-Big cheese pleaser!

Transformative on chicken-

A perfect addition to nearly everything…

Heal Level 2

 

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Ojai Habanero Apricot Jam

Ojai Habanero Apricot Jam will be on shelves later this month!

 

cheesecake
Delicious on Cheesecake!

 

 

 

 

 

 

 

 

 

 

 

 

→Great on toast, bagels, waffles

→Tasty in your PB&J

→Serve as a “SATAY” dipping sauce on chicken;
Mix 1/2 peanut butter & 1/2 Jam

→Perk up your cheese plate!

I’ll post suggestions, recipes & where to purchase-
It’s always available online, but lets get it in your area!

enjoy!

 

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Burnt Sage Butter

Instructions;

Place about 1/2 c. butter (salted) into a medium frying pan, over medium heat.
Cook until butter is fully melted & almost golden brown in color-
Into the browning butter, add 10-15 culinary sage leaves (organic, whole sage leaves).
Swirling the mixture often, cook butter and sage leaves for about 4-5 minutes more, until the butter turns an almost deep nut brown color, sage leaves will be quite crisp and irresistible-

Inspired by Dario, Chef Extraordinaire
Ca’Dario Restaurant
37 East Victoria Street
Santa Barbara, California
805.884.9419

It was by the hand of Dario that I was first graced with
“burnt sage butter”- now I’m hooked!

Ca’Dario’s is my favorite Italian Restaurant, if not my favorite restaurant overall-
Dario is as sweet as he can be & he’s a hell of a chef-

When you dine at Ca’Dario, be sure to order; RAVIOLI AL BURRO E SALVIA It’s heaven!

enjoy!

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Zucchini Bread

 

 

 

 

 

 

 

This recipe is being Jelly Blogged today for my sweet “Insight” buddy Marc LaFont– he’s up to his ears in zucchini!

Good use of your abundant crop, but also helps keep it around throughout the year if
you freeze it.
If you friends & neighbors get a whiff of this tasty treat, that wont want your ‘extra’ zucchini anymore, but your zucchini bread instead!

This moist, sweet, nutty bread is very easy to make & it freezes well-
It’s good morning, noon & night!
Stash some in your freezer to last throughout the winter- pull it out in the morning & have in place of toast,
or as a midday snack, or an evening dessert-like treat.
It’s delicious plain, with a dab of butter, or a smear of cream cheese.
Just pop a piece in the toaster & enjoy with coffee or tea-

Preheat oven to 350.  Grease & lightly flour bread pans.

Ingredients;

3 eggs
1 c. canola oil
2 c. “Turbinado” raw sugar (or 1 c. brown & 1 c. white)
2 c. fresh grown, organic zucchini squash
3 c. flour (I use 1 1/2 c. whole wheat pastry flour & 1 1/2 c. “Swan’s Down” cake flour)
½ t. salt
½ t. baking powder
½ t. baking soda
3 T. cinnamon
1½ c. walnuts (chopped)
¾ c. raisins
1 t. vanilla extract

In a large bowl;

Beat eggs till foamy, add oil, sugar & zucchini.  Mix lightly.
Add dry ingredients & mix.

Bake at 350 for about an hour.

This recipe makes a lot-
I always bake using my all time favorite “French” mini-loaf pan.  After the loaves cool completely, I wrap each loaf individually with “Press ‘n Seal”, then put them all in freezer bags for my Winter Stash!

enjoy!

 

 

 

 

 

 

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Brown Bread

In the March, edition of SAVEUR “Best Cakes Ever” on the cover,
the “Can Do” Brown Bread (Gabriella Gershenson page #83), caught my interest today-
so I made it.

The molasses & buttermilk give this dark, chewy bread it’s tangy flavor.
New Englanders baked similar breads in wood-fired ovens, dating back to the 1800’s-

I needed a loaf can, so I grabbed a 28-ounce can of Organic, Fire-Roasted Tomatoes from the pantry.
I opened the can with my Krups Open Master 404.  It’s a blade-less device that leaves cans safe & easy to handle.
To harvest the can, I made a slow cooking red sauce, removed the label & washed out the can.

I slightly tweaked the recipe for the original version;

Brown Bread

Move your oven racks low enough to fit the ‘water bath’ + loaf ‘can’.
Boil about 7-8 c. water in an oven proof pot with handles.
Heat oven to 300•

In a medium sized bowl, mix together;
1/2 c. stone ground corn meal
1/2 c. rye flour
1/2 c. unbleached all purpose flour
1/2 t. salt
1/2 t. baking powder
1/4 t. baking soda

In another bowl whisk together;
1/2 c. Grandma’s Unsulphured Molasses
1/2 c. buttermilk
1 egg
butter or olive oil spray

Once separately mixed, pour wet over dry & lightly mix.
Pour into oiled loaf ‘can’ & cover with the oiled lid.
Place upright in water bath & bring to a full, hard boil for just a minute.
Place water-bath & can in the oven & bake.

I bake with a convection oven & I baked this for 1 hour 45 minutes,
although the original recipe states to bake for 2 1/2 – 3 hours-

Check if the loaf is cooked by testing the center with a bamboo BBQ skewer.  If it comes out clean, it’s ready.
Remove from oven & let loaf rest for another 20 minutes on a rack.  Uncover & remove bread from can.
Let cool almost completely before slicing it into thick rounds.  Serve with butter, burnt-butter-sage, burnt-butter rosemary, or honey-

enjoy!
I thought it was too strong armed by the molasses & a bit too sweet.
I’ll experiment with whole cumin seeds & rolled oats & re-blog it soon.

p.s. My father taught me to make this handy fruit picker; it’s very useful this time of year-
Cut a ‘V’ in the open edge of the 28-ounce can, then screw it to the 5-6′ straight stick in two places, with the
“V” on the outside edge.  Use the ‘V’ to help get the fruit picked with a slight jolt, & the can will catch it.
It’s great for the hard to reach varieties that grow just over the fence ♥

 

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Feisty Habanero Corn Muffins

Muffin cups are being filled with Ojai Habanero Jelly

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 Jalapeño 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.   Dab dry before use.                                        

In a large mixing bowl, combine dry ingredients;

In a separate bowl or Cuisinart, mix some of the wet ingredients;
Eggs, melted butter & honey.  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 & Jalapeño.

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.  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

♥ Serve warm & enjoy!