Check out Libbey’s Market at the beautiful Ojai Valley Inn & Spa
You’ll find Ojai Jelly there + many more Ojai crafted items-
Cookbooks, olive oil, honey+++
AND the view is divine!
Category: WINE
Houston, we’ve solved the problem!
At long last Ojai Jelly has arrived at We Olive Houston!!
Ojai Jalapeño Jelly+Ojai Habanero Jelly+Ojai Habanero Apricot Jam
“Where Heat Meets Sweet”
I LOVE the We Olive family & I’m super excited to sell Ojai Jelly in Houston-
Lets do this!!
Did I mention they have a WINE BAR?!?
Oh YES they DO!
Tipple & Ramble
A great find in Ojai, California!
You’ll find beautifully crafted cheese boards, empanadas, kombucha +++
A darling outdoor trailer/bar, + comfy hammock.
You’ll find my trio of Ojai Jelly there too!
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
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!
Move Over Mint Jelly!
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!
Year of the Horse Salad
A special THANK YOU to local Santa Barbara artist; Katie Upton.
I ♥ her work!
Wine Pairing; Zaca Mesa Winery 2011 Viognier
Toss together;
2 c. organic beets, spiralized, then lightly steamed, or micro’d ‘al dente’
2 c. organic Granny Smith Apples, spiralized or sliced thin
1/2 c. organic kale, or a handful of fresh parsley- chopped
1/2 c. organic celery root, (anise root, or jicama are also delicious)- chopped
Dressing;
(heat & mix over low heat, do not boil)
1/2 c. olive oil
2-3 t. Ojai Jalapeño Jelly
Once it’s cooled, complete by adding;
1/2 c. “White Apple Balsamic Vinegar“
1/2 c. White Stilton Mango & Ginger Cheese
squeeze of lemon (♥ Meyers)
At the last moment throw in
a handful of “NutC” Sweet n’ Spicy Walnuts– broken up, irregularly
Toss & serve-
enjoy!
