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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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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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Let’s talk Venison

Deer Season

I’m not wild about venison myself, but I’m surrounded by people that LOVE it.

These sauce recipes would make bootstraps tasty…
If you have a tough piece of buck you’re trying to make a meal of this sauce will work its magic!

I tend to make a lot at a time but it’s easy to cut this recipe down to 1/4

Habanero Balsamic Sauce
→Heat level 4
4 jars Ojai Habanero Jelly
1 c Balsamic Vinegar

Place ingredients in medium saucepan over medium heat.
Bring mixture to a simmer & reduce heat. Keep at a low simmer & stir occasionally.
Cook for 45-60 minutes.
Let cool on counter top, Cover & refrigerate. Keeps well for up to 2 weeks.

Mixture will thicken as it cools. Enjoy on venison, bbq’d chicken, vegetables +++

Habanero Marinate
can also be used as a glaze or sauce
→Heat level 3
4 jars Ojai Habanero Jelly
1 can of Coca Cola (not diet)
2 T Worcestershire Sauce
1 fresh bay leaf

Place ingredients in medium saucepan over medium heat.
Bring mixture to a simmer & reduce heat. Keep at a low simmer & stir occasionally.
Cook for 45-60 minutes.
Let cool on counter top. Cover & refrigerate. Keeps well for up to 2 weeks.
If you want to get rid of the gamey flavor, use as a marinate.

Need a recipe? Send me a note at info@ojaijelly.com
& let me see what I can come up with!

enjoy

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Crab Cake Dipping Sauce

Ojai Jelly
Crab Cake Sauce

3/4 c. safflower mayonnaise (or your favorite)

1/4 c. buttermilk (or plain yogurt)

3 T. Ojai Habanero Jelly (room temperature)

3 T. fresh dill leaves- chopped fine

1 T. fresh parsley leaves- chopped

2 T. lemon zest

1/2 lemon- juiced

1 garlic clove- minced

Combine all ingredients in a bowl & stir well.
Keep refrigerated until just before serving.
Sauce will thicken as it chills-

enjoy!

 

 

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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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Zaca Mesa 2012 Viognier

 

Zaca Mesa Winery
2012 Viognier
Serve cool 40• – 45• F

Zaca Mesa Winery is one of my all time favorite wineries-
I didn’t like white wines until I discovered their lovely Viognier.

Pairs well with;

♦Thai chicken
♦Raw oysters
♦Grilled Ahi
♦ Chicken Satay

BBQ chicken skewers
Make a dipping sauce of
Ojai Jalapeño Jelly (heat level 3)
or
Ojai Habanero Jelly (heat level 4)
Mix equal parts of Ojai Pepper Jelly
with Fresh Ground Peanut Butter
Makes a quick & easy “satay” to dip chicken
skewers in-

 

♦ Grilled Ahi

Dip one flat-side of a 1“ thick fresh Ahi steak in
a mixture of horseradish aioli & sour cream,
then dredge the same side in Mediterranean
“Dukkah” or black sesame seeds.
Fry hot & fast for 2-minutes a-side.
Garnish with a fresh lemon wedge & parsley.
Always have a squirt-bottle of
Ojai Pepper Jelly
ready to decorate your plate with a
half-moon shape around edge to compliment
your meal-

enjoy!

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Move Over Mint Jelly!

Meyer Lemon

Meat ♥’r I’m not, but my dear, sweet friend Virginia keeps saying, “move over mint jelly” when she thinks of serving her favorite Jelly with Lamb- Ojai Jalapeño Jelly that is!

Make lamb the way you ♥ it & try this recipe for your eyebrow-raising sauce!

It’s sure to stir conversation-

Move Over Mint Jelly Sauce

One 11-ounce jar of Ojai Jalapeño Jelly
15-20 fresh mint leaves
1 lemon- zested
about 1/4 c. fresh lemon juice

Whisk all ingredients in Cuisinart or blender. Scrape down sides, then pulse a few times.

Pour mixture into individual ramekins. Serve at room temperature.

Garnish each dinner plate with a sprig of rosemary & mint leaf.

If you have any left over, refrigerate. It will last about 3 days.
This sauce is quite tasty on Indian food too- Fresh & delicious!

Excellent served with Zaca Mesa Winery 2011 Chapel G Syrah

enjoy!

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Sweet & Sour Fish (chicken or pork)

Ojai Pepper Jelly
Sweet & Sour Fish

Baja CA Sur, Mexico
Sea of Corteo- Woo Hoo!

 

Dorado on the Sea of Cortez
Ruby’s first Dorado! ¡si!

 

 

Use organic, local ingredients whenever possible-
On the Sea of Cortez Dorado & Wahoo are plenty- Tonight’s dinner: “Ruby’s Sweet & Sour Dorado”.
Tip; have everything prepped & ready to go. Don’t have hot oil waiting- it’s a recipe for disaster…
Serves about 6

2 pounds fresh fish (Dorado, Halibut, Sea Bass, Wahoo- any mild white fish, chicken or pork is excellent)
2-3 t. salt
oil for frying (about 2″ deep in a frying pan)

Batter:
1 1/4 c. flour
1/2 c. cornstarch
2 t. baking powder
1 t. baking soda
1/2 c. cold water

Sauce:
3 T. apple cider vinegar
1/3- 1/2 c. Ojai Habanero Jelly (I prefer the flavor & color)
3-4 fresh squeezed Mexican limes
1 1/2 c. pineapple juice
4 T. cornstarch

Garnish:
1 1/2 – 2 c. fresh, sweet pineapple chunks- cut in bite size pieces
1-2 carrots- cut in circles
1 c. sugar snap peas- tips cut off
1/2 c. sesame seeds- dry roast in frying pan until golden brown & beginning to “pop”

1.
Rinse then pat dry fish. Cut into bite size pieces. Be SURE to remove all bones.
Sprinkle  salt over fish.

2.
Toss fish into medium size plastic bag with
3/4 c. flour.
Shake. Remove excess flour & set aside.

3.
In a big bowl; prepare batter by mixing dry ingredients, then whisk in cold water. Set aside.

4.
In a medium size saucepan prepare sauce over low-medium heat. Add vinegar & Ojai Habanero Jelly, & lime juice.
In a separate small bowl mix; cornstarch & pineapple juice. Drizzle & whisk juice/cornstarch mixture into saucepan with the
Jelly mixture. Stir until thickened  & somewhat translucent. Keep slightly warm until you’re ready to serve.

5.
Dip fish in batter mixture.

6.
Heat oil in deep frying pan, wok or deep fryer (about 375•)
Cook fish about 3 minutes- until golden brown. Drain off excess oil. Set aside in a warming dish until all fish is prepared.

7.
I suggest you serve the sauce on the side & let your guests add sauce to their liking.
Top with sesame seeds.
This dish is excellent served with rice.

enjoy!

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Local Sea Bass

Santa Barbara Channel Sea Bass + Ojai Pepper Jelly Fan
Local Sea Bass

Easy to make. Mild, white fish.
Serves 4-6
Preheat oven to 350º
Cooking time; about 30-35 minutes

4-6 fresh Sea Bass steaks, boned
1 large brown onion, sliced in 1/2″ thick discs
2-3 Fresh Lemons- 1 sliced in discs & seeded (cook with), 1 or 2 cut in wedges (garnish with)
1/2 c. Asiago or Parmesan Cheese- grated
1/2 c. Sharp White Cheddar Cheese- grated
1/3 c. Safflower Mayonnaise
1/3 c. Dill Pickle juice
Salt & Pepper to taste
1/2 t. fresh or dried dill
splash of caper or green olive brine
Garnish: sprig of fresh fresh dill & serve with fresh lemon wedges

Place enough foil on a 2″ deep (or larger) baking dish to enclose the finished product
(about 10″x12″).
Drizzle foil with a little olive oil.
Place the sliced onion discs on the foil, enough to cover the bottom of the dish.
Lay Sea Bass steaks on top of the onion.
Mix the grated cheeses, mayonnaise, salt, pepper, dill, & pickle juice.
Cover Sea Bass with cheese mixture.
Place a few thin lemon slices on top of cheese mixture.
Bring together sides of the foil & seal into a tent, leaving a small air space on top.
Bake until the fish is white throughout- 30-35 minutes.
Unwrap. While it rests a moment, freshen it up by removing the baked lemon slices.
Garnish each individual plate with a fresh sprig of dill & a lemon wedge.
Serve immediately.

Delicious with rice, white wine risotto + fresh vegetable & a light green salad.

enjoy!

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Heatwave Chicken

When it gets too hot to be creative in the kitchen I say “lets take this outside“-
I fire up the BBQ & stick everything on it-

In a large piece of heavy duty aluminum foil add;
La-Yu’s “Chili Oil
Trader Joe’s “21 Seasoning Salute
(It’s my new favorite spice mix- NO SODIUM, NO CALORIES, NO FAT & NO CARBS!)

IMG_0731 IMG_0732

 

 

 

 

 

Boneless skinless chicken breasts, but on the bone is fine too- more flavor.
Salt & pepper
Sprig of fresh rosemary on each piece of chicken
Lemon zest & a big squeeze of lemon juice

IMG_0733

 

 

 

 

 

Wrap up this mixture then add another layer of heavy duty aluminum foil
My BBQ is gas & it’s so easy to cook with-
I had 2 burners on low & still got the beautiful grill marks through the foil
(chicken cook time; about 30 minutes)

IMG_0736

 

 

 

 

 

I later added fresh corn that I’d previously soaked in water
(corn cook time; about 20 minutes)
Potatoes with a dash of olive oil & salt, cooked in foil
(potato cook time about 25 minutes)

IMG_0739

 

 

 

 

 

 

A little 25 year-old Balsamic Vinegar from il fustino added to some freshly picked watermelon;
A refreshing summertime dessert!

IMG_0741

 

 

 

 

 

enjoy!

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Vegan Sushi Roll

VeganSushi

served with a Savory Peanut Sauce

Ingredients;

10–12 Spring Roll Skins
1 small Red or Yellow Bell Pepper
7 Asparagus spears
1/3 of a Fennel Root
3 small Carrots
1 medium Haas Avocado. cubed
about 1 c. Wild (or brown) rice, cooked
1-3 T. Robbins Family Farm Lemon Balsamic
Squeeze of fresh lemon
I add a little lemon zest occasionally

Cilantro
Nasturtium Flowers
1-3 T. Black sesame seeds
fresh rosemary

Instructions;

Gently wash & air dry;
Cilantro
Nasturtium flowers (separate petals) for color & a little spice to the roll. Set aside.

It’s only fair to WARN you that it would be best if you practice with the rice wraps a few times. They’re a bit temperamental, but worth the trouble. ONLY rinse ONE AT A TIME- & DO NOT lay them together. I’m convinced that laying them together inadvertently created the ‘super ball’. :/

Chop, grate, mince & julienne vegetables of your choice, considering size, texture & variety.
Place all vegetables, cooked rice & vinegar in a bowl-
Toss & set aside. Cilantro & Nasturtiums are not in the mix.

Next, run the rice paper under warm tap water until it changes from hard to malleable & use right away.
One at a time, lay on a very thin (NOT fuzzy) kitchen cloth.
Lightly dab off excess water.  Lightly spray “Pam” olive oil on an olive serving dish. The indentation of the dish will assist you in forming the ‘cavity’ needed for the rolls. Lay the damp rice paper across the olive oil tray & push in the center to fill.

For flavor & a splash of color, lay a few nasturtium flower petals, &/or a cilantro leaf or two on the center of your rice paper. If you serve your rolls whole they will be seen first.

Next add about 3 T. of the ‘salad’ like mixture to the rice paper.
Pull up ends at the 6 o’clock & 12 o’clock position of your rice paper, then left to right. As you continue it will be more uniform to create sushi-looking rolls.
Aim for rolls that are about 1.5″ x 5″

Lightly sprinkle sesame seeds on top of each roll.
These wraps are translucent & make very attractive finger-food.

 

SushiSauce

Savory Dipping Sauce

Ingredients;

3/4 c. Peanut Butter (I like fresh ground, organic)
3/4 c. Ojai Jalapeño Jelly or Ojai Habanero Jelly

Instructions;

Mix the peanut butter with Ojai Pepper Jelly.
Serve sauce in individual ramekins &/or with a small serving spoon- guests like to add sauce as they eat their roll.

Serve on a plain platter, so you & your guests can enjoy the natural colors of the ingredients. Garnish serving dish with a few Cilantro leaves & Nasturtium Flowers.

enjoy!

 

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Halibut Habanero

Local Halibut
Santa Barbara Channel Halibut

Easy to make. Mild, white fish. Both Pepper Jellies go very well with this dish. Use either one-
Serves 4-6
Preheat oven to 325º
Cooking time; about 35-40 minutes

4-6 fresh Halibut steaks- boned
about 2 Large Yellow Onions- sliced in 1/2″ thick rings- centers popped out
1 t. – 1 T. of Ojai Habanero Jelly in the center of each onion
1 T. dill- fresh or dried
2-3 Fresh Lemons- 1 sliced in discs & seeded (cook with), 1 or 2 cut in wedges (serve with)
1/2 c. Asiago or Parmesan Cheese- grated
1/2 c. Sharp White Cheddar Cheese- grated
1/4 C. Safflower Mayonnaise
Salt & Pepper to taste
splash of soy sauce, Worcestershire sauce, or caper brine
Garnish: sprig of fresh rosemary & lemon wedges

Place enough foil on a 2″ deep (or larger) baking dish to enclose the finished product
(about 10″x12″).
Drizzle foil with a little olive oil.
Place the sliced onion on the foil- enough to cover the bottom of the dish.
Add a dollop of Ojai Habanero Jelly in each onion center.
Lay the halibut steaks on top of the onion.
Mix the grated cheeses, mayonnaise, salt, pepper, dill, & soy (or sauce of choice).
Cover halibut with cheese mixture.
Place a few thin lemon slices on top of cheese mixture.
Bring together sides of the foil & seal into a tent, leaving a small air space on top.
Bake until the fish is white throughout- about 35 minutes.
Unwrap. While it rests a moment, freshen it up by removing the baked lemon slices.
Garnish each individual plate with a fresh sprig of dill or rosemary & a fresh lemon wedge.
Serve immediately.

Delicious with Brown Rice or a White Wine Risotto, fresh vegetable & light green salad~

enjoy!