Posted on Leave a comment

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.

Posted on Leave a comment

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

Posted on 1 Comment

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!

Posted on Leave a comment

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


Posted on Leave a comment

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
& let me see what I can come up with!


Posted on Leave a comment

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-




Posted on Leave a comment

Ojai Habanero Apricot Jam

Sweet yet Savory


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


Posted on Leave a comment

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!



Posted on Leave a comment

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)
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-


Posted on Leave a comment

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