Ojai Jalapeรฑo & Habanero Jellies will make an appearance at the Williams-Sonoma Aritisans’ Market tasting event in the La Cumbra Plaza, Santa Barbara. Find us there March 9th from 12:00pm – 4:00pm.
Category: Tips
Suze’s Dutch Babies
Serves 2-3 adults
Put a 10″ French skillet in a cold oven & then heat to 450*
In a blender mix;
3 eggs
1/4 c. all purpose flour
3/4 c. milk
1 t. vanilla extract
Blend for 30 seconds or so, until mixed & frothy.
Scrape down sides as needed.
4 T. butter, melted
Toppings;
2 bacon slices, diced
powdered sugar
1/2 c. maple syrup
When oven is preheated, pour melted butter into the hot skillet & return to oven for a minute or two.
Gently pour batter into the hot skillet.
Bake about 15-17 minutes.
The Dutch Baby will bake & grow up the sides of the skillet. Edges will be browned nicely as it climbs
well above the skillet sides.
On the stove top;
In another 10′ skillet, cook bacon. Drain off grease & chop into bits.
Warm maple syrup & pour over hot Dutch Baby-
Squeeze fresh lemon juice over the top,
sprinkle with bacon & dust with powdered sugar-
I also add a little lemon zest to each serving.
enjoy!
All American Cranberry Sorbet
WHAT SCREAMS A-M-E-R-I-C-A like anย Oxycoccus? The genusย Vacciniumย aka theย CRANBERRY-
I โฅ experimenting with cranberries! ย In preparation for Thanksgiving I made this today;
Cranberry Sorbet with an Ojai “Pixie” Tangerine Reduction
3-4 c. fresh, organic “Pixie” tangerine juice
In a medium size saucepan,ย over medium heat;
reduce tangerine juice to about one half. Stir often. ย Once reduced, set aside to cool.
In a medium size saucepan over medium heat;
cook the cranberries in water w/ cloves, until cranberries begin to ‘pop’, then set aside to cool.
2-3 c. water
1-12ounce bag of fresh cranberries
5-7 whole cloves
Drain, saving the cooking liquid. Set aside to cool.
Place cranberries & cloves in a blender & puree.
For each step I strain the cranberry mixture- I like smooth sorbet.
For each step I strain the cranberry mixture- I like smooth sorbet.
In another medium size saucepan, heat & stir until sugar dissolves;
2 c. cranberry liquid reserve
1-2 c. tangerine reduction
1 1/2 c. sugar
Strain the cranberry puree through a sieve, as you don’t want to have seeds or fiber in your sorbet-
Add strained cranberry puree mixture to the liquids & stir to mix.
Add strained cranberry puree mixture to the liquids & stir to mix.
Cool a few minutes then place all ingredients into your prepared ice-cream maker for about 20-30 minutes.
This can be made ahead of time-ย Store in an airtight container in the freezer. Remove from freezer about
15 minutes before serving.
15 minutes before serving.
Scoop to serve with a mini-mellonball tool.
Serve on top of a fresh basil leaf, or in a delicate dessert cup-
A REFRESHING, flavorful dessert after a Thanksgiving Feast-
I don’t likeย pumpkin pie…
I don’t likeย pumpkin pie…
This cranberry dish is also a great between-course palate cleanser –
enjoy!
The Worlds of Flavor at CIA
Isn’t she beautiful!ย
The United Emirates Arabโs first female national Chef Khulood, as she is known, since 2008, when she took her first professional cooking role.
I was fortunate to meet her during my recent visit to the Napa Valley & surrounding areas.
I had two meetings arranged in the area, when I randomly met Heinz J. Lehmann @ The French Laundry.
He had a strong German accent & looks like a Rockstar; entourage & all.ย He rattled off a bunch of stuff in German then said “join us @ the CIA just up the road, it’s going to be fun- come! come!“.ย What a character!ย I thought I might head up that way & check it out- I didn’t have an agenda & was curious about the culinary institute.
I stopped & shopped at Dean & Deluca, then wandered farther north toward the CIA (Saint Helena).
I couldn’t have missed it if I tried, it’s such a striking building- I quickly whipped a U to get to the handsome building erected in 1888.
I wiggled my way into the valet parking area, then filled my arms with colorful tissue-wrapped Pepper Jellies & pockets with business cards & went for the grand entrance-ย Foodies swarming in every direction.ย Greeted at the first checkpoint, I was the only person sans “pass” for the 3-day convention that was well underway.ย I gifted the “powers that be” with Pepper Jelly as capitol & gingerly inquired if I could just “pop-in” to check out the building for about 15 minutes.ย Everyone was well receiving, gracious & allowed me in.ย The main checkpoint presented the “program consultant” & he greeted me with a welcoming smile, heard my story, took the bribe & suggested I zip into the cooking demonstration that was about to begin by Ms. Atiq of theย United Arab Emirates.
Ms. Khulood Atiq demonstated how to make her Grandmother’s Spicy Shrimp Dish-
She was perfectly at ease in front of enormous room chalked-full of people; cameras flashing & television screens in every direction.ย She remained unscathed as fuses blew & didn’t allow her use of electrical utensils (the CIA team swiftly had the electrical sorted out).ย Ms. Atiq joyously cooked on- stayed calm, & proudly announced that she is the first Master Chef to leave her country!
Later in the evening, Ms. Atiq served me some of her Grandmother’s Spicy Shrimp- It was delicious!
Her opulent use of colorful, fragrant spices in the “secret sauce” made it complete.ย She shared the “secret” during the demonstration earlier- ย
You can read more on Ms. Atiq here.
The joy of being surrounded by culinary aficionados, learning their techniques & contrasting compositions was so much fun- but I was becoming aware of the time closing in on my joy-ย I literally turned to go when a handsome, chivalrous fellow appeared & placed a “pass” around my neck, he said “take this before they eat you alive in here”.ย I’m sure my smile went from ear to ear as I stood there- I thanked him & ran along to the next event, sampling foods & titillating libations from around the world- From one end of the ginormous room to the other, & back again & again…
I enjoyed every single moment & I couldn’t get the silly grin off my face for a few days…
I was exactly where I wanted to be- I was in โฅ with life, & feeling blessed.
Something tells me it was the same mystery man that placed the “pass” around my neck that may also haveย graced my hotel room ‘welcome mat’ with fresh roses, Jalapeรฑo bagels, cream cheese, milk & orange extract(?)- really?
Thank you!ย The memory will forever be in myย โฅ
Santa Barbara Chowder Fest
The event was very well attended- it was a classic early-fall day & fun was had by all!
Here are the results;
3rd Annual Chowder Fest
OUTBACK STEAKHOUSE crowned Santa Barbara Chowder Champ!
Winners of Clam Chowder Category:
1st โ Outback Steakhouse
2nd โ Chuckโs Waterfront Grill
3rd โ FortunFoods
Winners of the Creative Category:
1st โ Scarlett Begonia
2nd โ Boathouse a Hendryโs Beach
3rd โ Museum Cafรฉ
Winner of the Peopleโs Choice award โ Chuckโs Waterfront Grill
______________________________________________
IMHO;
The Clam Chowder from Four Seasons Hotel was FANTASTIC–
Their display was made up of black stone & seaweed.
Chowder samples were served in shells- AMAZING!ย
Delicious!ย & I don’t usually like chowder!
________________________________________
Please join us this Sunday @ the Montecito Country Club
Great Chowder, wine, beer & Ojai Jelly!
Cat Cora’s Judging- just sayin…
Details here–
Taste of Ojai
Taste of Ojai was so much fun!ย Beautiful day!ย Well attended, & it went on without a glitch-
Thank you to the Ojai Valley Inn & the Crowne Family for hosting the annual event-
I’d like to extend a BIG “thank you” to Mr. Peter Bowen for making
it all seem effortless-ย I have a feeling he ran his legs off – all the while with a BIG, sincere, beaming smile-
Thanks Peter!
____________________________________________
Saturday October 27, 2012
12th Anual Taste of Ojai
Please join us on the 10th green!ย
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
CaโDario Restaurant
37 East Victoria Street
Santa Barbara, California
805.884.9419
It was by the hand of Dario that I was first graced with
โburnt sage butterโ- now Iโm hooked!
CaโDarioโs is my favorite Italian Restaurant, if not my favorite restaurant overall-
Dario is as sweet as he can be & heโs a hell of a chef-
When you dine at Ca’Dario, be sure to order; “RAVIOLI AL BURRO E SALVIA“ Itโs heaven!
enjoy!
I’m in L-O-V-E with my new BBQ; Day #1
Main:
BBQ’d Chicken
1 package of hormone free, organic free range chicken pieces; with skin & bones, as you see above-
Savory Marinate-
In a big bowl mix together;
“Earls Gone Wilds” BBQ Rub
“Lea & Perrins” Worcestershire Sauce
“A1” Steak Sauce (I have always โฅ’d A1, just don’t โฅ steak…)
Cayenne Pepper
1 T. “Tapatio” hot sauce + a splash of “Tabasco” Sauce
“Susie Q’s” Seasoning (Red label does not contain MSG)
il Fustino’sย Jalapeรฑo Olive Oil
Coarsely ground Black Pepper
Just a splash of beer (or wine)
Mix, toss, turn & let sit for an hour or so-
when you’re about ready to grill, toss the chicken pieces around as you toss a salad.ย Then let marinate drip off a bit before placing the chicken on the grill-ย You can pretty quickly get some pretty grill “marks” going on, but to keep the chicken real tasty & tender I HIGHLY recommend you switch the chicken over to water-soaked wood cooking planks for about 15 minutes- A moment before removing from heat, pour about 1 T. Ojai Habanero Jelly over each piece for a little extra “kick“.
Vegetables:
Organic Fresh Corn circles
Organic mini- “Yukon Gold” Potatoes
Fresh Corn on the Cob, cut into little discs-
While slowly BBQ-ing the corn, paint it occasionally with “Burnt Sage Butter”
In a microwaveable bowl place;
about 1/2 c. water
7-9 Yukon Gold Potatoes
Sprinkle with salt, pour olive oil over them & fresh coarsely ground black pepper-
Par-bake the potatoes in the microwave, then finish them up on the BBQ, occasionally turning.
& last but not least…
Dessert;
Berry Cobbler…
I BBQ’D dessert in a black “Brazilian” baking dish;
I added about;
2 c. frozen raspberries (because that’s what I had- most any berry will do-)
I threw in about 2 T. cornstarch
Over the berries, I poured about 1/2 c. of “E. Waldo Ward & Son” Apricot Syrup
& a squeeze of fresh “Meyers” Lemon juice.
I added this as the topping;
2 handfuls of “Bisquick”
1 handful of “Swans Down” cake flour
I added about a 1/3 c Organic “Horizon” Milk (2%)
about 1/3 c. melted butter
dash of vanilla extract
pinch of cinnamon
I put it all on the BBQ with the lid closed & it thickened up & cooked beautifully-
It was delicious!
I hope you’ll try some of my BBQ recipes-
It’s enjoyable to be outside cooking + it’s been too hot to cook inside…
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.ย Grease & lightly flour bread pans.
Ingredients;
3 eggs
1 c. canola oil
2 c. โTurbinadoโ 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. โSwanโs Downโ cake flour)
ยฝ t. salt
ยฝ t. baking powder
ยฝ t. baking soda
3 T. cinnamon
1ยฝ c. walnuts (chopped)
ยพ c. raisins
1 t. vanilla extract
In a large bowl;
Beat eggs till foamy, add oil, sugar & zucchini.ย 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.ย 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!
Egg Separating Made Easy!
Egg Separating; find it here
Healthy Way to Start the Day
In a blender add;
1-2 c. juice (my favorite is Guava or fresh orange juice)
4-5 heaping T. “Greek Gods” Greek Yogurt (or your favorite plain yogurt)
1 T. Organic Bee Pollen (from your area is best) *if you have allergic reactions to bees, check with your Doctor*
1 T. Calcium Powder (I prefer this to pill form)
1/2 – 1 c. frozen berries (I prefer organic raspberries)
handful of ice
Blend well for about a minute.
Makes 1 large serving (about 2 1/2 – 3 cups)
enjoy!
Ojai Jelly BBQ Sauce
Tip (especially for you men out there that think youโre THE BBQ KING!)
I suggest that you try LOW & SLOW
Great things canโt be rushed! Take your time with low heat, & baste often.
It will come out more tender & delicious than ever!ย Youโll love the input around the dinner table too!
Some meats (ribs) are great tenderized in pineapple juice overnight then BBQ’d with this sauce-
Ingredients;
5 T. olive oil
1 small brown onion- chopped
7 large cloves of garlic, minced
2 cans (28 ounces each) โOrganic Fire Roastedโ crushed tomatoes
1 T. cayenne pepper
5 T. Worcestershire sauce
5 T. apple cider vinegar
1/2 c. unsulphured molasses
1/4-1/2 c. Ojai Jalapeรฑo Jelly or Ojai Habanero Jelly
Coarse salt and freshly ground black pepper
Directions;
In a medium saucepan over medium heat, heat olive oil.
Add onion and garlic.
Cook, stirring, until onion is soft and translucent, about 5 minutes.
Stir in all other ingredients & simmer until reduced by a third-
Stir occasionally. This will take about minutes.ย Add salt & pepper to taste.
Working in batches, puree sauce in a blender.
Pour into jars & refrigerate for up to 2 weeks.
Great gift for Dad on Fathers Day!
enjoy!
Zaca Mesa Winery Event
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
Lime Marmalade-Strawberry Cupcakes
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!
Holiday gift ideas with a little SIZZLE
Spice up your Holidays
with my gourmet Pepper Jellies!
Ojai Jalapeรฑo Jelly & Ojai Habanero Jelly-
This time of year can be a blur- with our busy schedules, juggling our work-day, and a holiday social schedule.
Itโs time you take control and arrive at that party with my ever-flavorful Pepper Jelly-
Help the crowd stomach the cardboard Costco Quicheโฆ ย because everythingโs better with Jelly!
Your friends and co-workers will thank you- you might even get an honorable mention, or a pay increase!
- eyebrows will be raised!
- conversations will stir!
- recipes will be born!
Add a little spice to your life and heat up your night!
No artificial flavors, colors or preservatives-
Itโs just naturally that pretty!
- Itโs a great party favor
- A thoughtful, unique, and flavorful hostess gift
- A lovely gift for the good cook in your life
- An even lovelier gift for the โwanna-beโ good cook in your life
- Fun gift for the woman in your life
- Great gift for the guy in your life
Be sure to check out my “Jelly Blog” for serving suggestions & recipes, or just click around in the TAG โCLOUDโ listed “WHAT’S HOT”.
My Favorite Dessert: My “COCONUT CAKE” is beyond heavenly!!!
OR Skip Dessert and try this AMAZING COCKTAIL: โIN THE HEAT OF PASSIONโ
enjoy!
