Recipe: "Make Ahead" Yogurt Parfaits

Whether you have a little on to get off to school or not, mornings can be hectic.  Anything you can do to prep for the morning makes it flow more smoothly.  That's why we're loving these "make ahead" parfaits.  A package of 12 8oz. mason jars is just under $10 at most grocery stores - cheaper than rubbermaid - and better yet, reusable and last a lifetime.

After some experimentation, we found that layering your fruit between the yogurt and granola keeps the granola from getting soggy.  And isn't that the whole point?  That CRUNCH!  Nothing worse than nabbing a parfait on the go only to have the granola be pure mush!  We made these and kept them in the fridge fro up to 3 or 4 days, depending on the ripeness of whatever fruit you choose.  Change it up and try a layer of jam or preserves if fresh fruit is unavailable!

"Make Ahead" Yogurt Parfaits

• 8 oz Mason Jars

• Greek or your favorite yogurt

• Augie’s Granola

• Fresh fruit, berries

• Catskill Provisions Raw Wildflower Fall Honey

1. Fill each jar with a half cup of yogurt (the measurements are right on the side of the jar if you use Mason jars!)

2. Drizzle with honey

3. Top with a layer of fresh fruit or berries

4. Finish with a handful of granola

5. Pop a lid on each jar and store in the refrigerator for up to 3 or 4 days depending on the ripeness of your fruit.

Recipe: Homemade Raspberry Poptarts

We sell lots of jam - Sarabeth’s Preserves, American Spoon, Scandinavian Delights, Les Moulins Jam, and Bathtub Gin - just to name a few!  Our customers are always asking us how to use jams and jellies - beyond toast.  I suggest using it for pound cake filling, fill and roll some puff pastry, or put it over some cream cheese for a dip on a cracker.  Since its “back to school” time for lots of folks young and old, I decided to share a simple homemade Poptart recipe.  You can use your favorite pie crust recipe or use a pre-made crust from the store, depending on how much time you have.  

I used Lucian Georgelin Seedless Raspberry Jam from France.  Silky and smooth, made in very small batches, this jam uses more fruit and less sugar and has a buttery finish.  

Homemade Raspberry Poptarts

• Favorite jam of your choice (I used  Lucian Georgelin seedless Raspberry Jam)
• Pie Crust (home made or store bought)
• Flour for rolling pin and work surface
• Confectioners sugar (optional)

1. Preheat your oven to 350.
2. Using a floured surface and rolling pin, roll out pie dough to about ⅛ thickness.
3. Trim edges to make a large rectangle.
4. Cut into smaller rectangles. (whatever size you want your pop tarts to be, mine were about 3"x6")
5. Spread jam onto half of the rectangles.  Cover each with the remaining dough rectangles.
6. Use a fork to press the edges of the dough closed.
7. Place on an ungreased cookie sheet and bake for approximately 12 minutes.  
8. Allow pop tarts to cool for 5-10 minutes before serving.
9. As a topping, I mixed some confectioners sugar into some jam to create an icing and spread on top of each pop tart.

From the Maker's Mouth: Potlicker Kitchen

Handmade in Vermont from locally grown ingredients, Potlicker Kitchen Jams & Jellies have been gracing our shelves for some time now, growing in popularity among jam lovers.  The Potlicker blog is a constant source of inspiration, as Nancy and Walter Warner share their unique recipes for how to incorporate jams and jellies into more than just breakfast!

How did you start Potlicker Kitchen or get the idea for your product?  The company began as a food blog turned canning addiction. I got the idea (and created my recipe for beer jelly) one night in the middle of winter when I was addicted to canning but I ran out of fruit! The carrot cake was developed not long after when I stumbled on a carrot marmalade recipe and just kept adding things to it like coconut & raisins.

What makes your product different from your competitors?  Mostly because the clarity of flavors. The beer jellies have no filler and the flavor is true to the beer. My fruit jams are blended with herbs or spices and each flavor is well defined but not overpowering for a perfect marriage flavor that shows off the ripe fruit.

What’s your favorite food or food trend?  My favorite food trend is definitely the salty sweet! It's right up my alley! Whether it is a salted caramel or grilled cheese and jam I want to try it.

How do you most often use your product? What was the most unexpected way of using your product? Like I said, Cheese & Jam. This is definitely the way I most use my product. I like to entertain with a cheese board and I never serve cheese (especially salty ones) without jam. It balances so well.

My second favorite and maybe the most unexpected use would be to glaze meats. Jams and Jellies add a natural fruit flavor with a bit of sweetness that caramelizes when cooked producing the most irresistible crunchy/chewy texture on the outside of a grilled piece of meat. 

What’s next for your business?  We are in a constant state of growth right now so it is really exciting! We are focused on a strong finish for the end of the year but we are also busy testing and tasting pickles, spreads & condiments because the ideas keep coming!

Recipe: Policker Jam Carrot Cake Griddle Cakes

With kids going back to school and summer winding down it's a great time to reconsider breakfast staples.  We love this recipe for Potlicker Jam Carrot Cake Griddle Cakes as an twist on the classic pancake.  Sugar is substituted for the Carrot Jam, boosting flavor while reducing the overall sugar content of the dish.  These make a thicker, fluffier pancake so it may be a good idea to keep them on the smaller side for portioning.  

Policker Jam Carrot Cake Griddle Cakes

Whisk the dry ingredients together in a large bowl:

• 1 c flour
• 1 -1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Whisk the wet ingredients together in a small bowl:

• 1/2 c Carrot Cake Jam
• 3/4 c yogurt (We use Cabot Greek Yogurt)
• 2/3 c milk
• 3 tbsp butter, melted
• 1 large egg
• 1 tsp vanilla

Stir the wet ingredients into the dry ingredients. The batter will be thick and lumpy. Ladle 1/4 cup per pancake onto hot griddle. Cook pancakes for 3-4 minutes per side or until the edges firm and the batter bubbles stop popping. Flip gently.

This cake batter is thicker than the average griddle cake so be patient when cooking and flip gently otherwise you will end up with cake batter griddle cakes.

Serve with warm syrup and toasted pecans.

Food in the News: Week of August 11th, 2014

Do you thaw your steaks before cooking them like most people?  Well think again, as America's Test Kitchen makes a pretty convincing argument for cooking them WITHOUT thawing! Huffington Post >

Chef Dominique Ansel strikes again - he had to top himself after the cronut craze - and this one sounds like the zaniest creation yet.  The Peanut Butter Pretzel Lobster Tail doesn't actually contain any lobster... thank goodness.  Food Beast > 

What food trend will New Yorkers swallow next?  Sounds like "foraging" isn't just for forest animals anymore.  Residents and chefs alike have taken to city parks for the wildest ingredients. CCTV >

Want a little extra char on those steaks?  Try grilling with molten lava.  "At 2,000 degrees Fahrenheit, the meat chars on the outside, while remaining a perfect medium-rare in the center" NPR.org >