Ojai Habanero Apricot Jam
Retail Stores (wholesale accounts)
Restaurant Service Size
Great for:
Cheeseboards
Charcuterie boards
Over baked Brie
Ojai Habanero Apricot Jam…
40 fluid ounces
Contact me if you’d like to special order some!
805 680-7676
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!
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
photo credit: Amber Dolyak (805) 245-1274
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.
Sandwich-Spice it up
Go bold or go home!
Back to school- Back to work- Picnic- whatever!
Slap together a quick & easy sandwich & out the door you go. When your “usual” needs a little zip added to it add Ojai Jelly. It surprisingly delicious.
Children even ♥ Ojai Jelly in their PB&J
Summer Fancy Food Show – New York
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!
Ojai Habanero Apricot Jam
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
Ojai Habanero Apricot Jam
Ojai Habanero Apricot Jam will be on shelves later this month!
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!
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!
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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