Saturday, November 26, 2011
We have some great friends in Norway and sometimes they join us in our kitchen! When we introduced them to our blueberry jam, naturally, they wanted to add their own flavors from home and this rib recipe became a top hit!
2 Slabs Baby Back Ribs
2 Apples (your choice, just make sure they are Michigan!)
2 Pears (read above - Michigan!)
2 Garlic Cloves
10 Sprigs fresh Thyme
Salt and Pepper
Slow Jam's Blueberry Jam
1 cup Water
3 tbs Juniper Berries
1 tbs. Ground Cardamom
Cheesecloth and Butcher String
Salt and pepper ribs generously, making sure to get both sides of ribs. Crush garlic and rub ribs with garlic and thyme (no need to take off stems). Cover and place ribs in refrigerator for up 24 hours.
When you are ready to cook ribs, preheat oven to 375 degrees. Take ribs out of refrigerator while oven preheats and roughly chop apples and pears in long slices, about an inch thick. Wrap ribs and apples and pears in foil and place on baking sheet and then put in oven.
While ribs are baking, take juniper berries and cardamom and crush roughly with the back of a heavy knife or in a mortal/pestle. You don’t want to pulverize the spices, you just want to release their aroma and open them up so they will infuse with the jam. Wrap crushed spices in a round of cheesecloth and secure with butcher string. Bring the water to a low boil in a sauce pot. Add spice mixture and let boil for 10 minutes (secure the spice bundle to the pan handle). Add 1 jar of Blueberry Jam and bring mixture to a low simmer keeping spice mixture inside the pot. Keep heat on low and allow flavors to infuse for up to 1 hour (check occasionally to see how flavor develops). Stir occasionally to make sure jam does not burn.
After ribs have been baking for an hour, open the foil to expose the tops of the ribs. Bake for another hour so the meat gets nice and brown.
When ready to serve, remove ribs from foil and place on cutting board. Let the ribs sit at least 10 minutes after they have been removed from the oven. Cut ribs into 2-3 bone sections and place on platter. Serve blueberry jam on the side.
Deviled eggs are without a doubt one of our favorite things and we hope they are one of yours too! While we are definitely friends of tradition, we think our Sweet Pepper jam lends a bit more flavor. Out with the old and in with the new school!
1 Dozen Eggs
3 tbs. Slow Jam's Sweet Pepper Jam (more to taste if necessary)
1/3 cup Mayonnaise
1/3 cup Sour Cream
3 tsp. Curry Power (more to taste if necessary)
2 Scallions, Diced
Salt and Pepper
Place eggs in a pot, cover with water and bring to a boil. Once water is boiling, cover the pot and turn heat off. Allow eggs to cook in water for 20 minutes. Once eggs are cool, remove shells and cut eggs in half, removing yolks. Mix yolks, jam, mayo, sour cream, curry powder and scallions together. Season with salt and pepper – add more jam and curry powder to taste. Spoon egg mixture back into egg white halves. Garnish with scallions and a dollop of jam.
Friday, November 25, 2011
Your pie birds will be singing our praises when they get a bath in our jammy apples and quince! We served it yesterday for Thanksgiving dessert and everyone around the table was so thankful, no one said a word until the final forkful was devoured!
8 Medium Granny Smith Apples – peeled, cored and sliced 1 inch think
1 tsp. Cinnamon
1 tsp Fresh Grated Ginger
½ tsp. Fresh Grated Nutmeg
¼ tsp. Salt
1 Jar Slow Jams Quince Jam
2 Tbs. Butter
¼ Cup Light Brown Sugar
Your favorite double pie crust
Pre-heat oven to 400 degrees. Place bottom pie dough in 9 inch pie pan and crinkle rim (or create whatever rim you like). Melt butter in a large sauté pan and add sliced apples and pears. Sauté for about 5 minutes until the fruit warms up and starts to soften. Turn heat to low and add cinnamon, ginger, nutmeg, salt, Slow Jam's Quince Jam and brown sugar. Stir until all ingredients are well mixed and remove from heat. Fill pie bottom with apple mixture and cover with top layer of pie dough. Whether you fold entire pie dough over the top or weave, make leaves, etc, make sure to have some slits in the pie so that air can escape.
Brush pie top with heavy cream and sprinkle with course sugar. Bake pie for 45-55 minutes until apples feel tender and crust is nice and brown. Serve warm or cold – with whipped cream, ice cream or straight from the fridge!