Canning, Food, Uncategorized

Pump Up the Jams!

Oh, how I love a good food pun.

Yes, PUMP up the jams!  Last weekend at the ABGB Austin Flea Market, I had a record breaking sales weekend, outside of the holiday season.  This week, I am a jam making fool!  I cannot believe that I am wiped out of stock.

Now, I would have been standing over the stove sooner, but I certainly didn’t foresee blowing out my back, which had me laid up for a few days.  Still a little tender, I got to it this weekend!

I’m kicking off the fall with blackberry rosemary jam.  This one is slowly becoming a silent favorite amongst regulars. It’s got the sweetness from the fruit (obviously), I leave the seeds in for a little bit of tooth and texture, the rosemary adds a touch of savory and is quite aromatic.  I’ve heard folks tell me they put it on an english muffin with butter, others use it as a last minute touch on grilled pork chops, etc.  I, myself, love it with brie! Whether it’s on grilled cheese or a condiment on a burger with arugula and more brie, of course.

Check out the upcoming craft fair schedule over the coming weeks to pick up some Blackberry Rosemary Jam to add to your cupboard.

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Cocktails, Recipes, Uncategorized

Last of the Season: Melons & Margaritas

IMG_0258Summer is slowly coming to an end, which in Texas, means cooler weather is rapidly approaching. In fact, we actually got some this weekend, but I’m not holding my breath as this weeks forecast is back up in the nineties.  While we are all itching to bust out our sweaters and scarves, This particular seasonal crossover allows for glorious finds at the farmers market. The last cucumbers, melons, and peppers are still making an appearance, but the fall favorites are starting to show themselves too. Although, I am eagerto be able to walk outside without my make up sliding off my face, I am not quite ready to let summer slip through my fingers. Reflecting on these last few months, I definitely got in my vacation time, hiking, swimming at the springs, but the one thing I did not get my fill of are summer fruit and margaritas. Now, in most cases, they don’t have to be combined. In this instance, I went for the most bang for my buck. Inspired by Rio Rita’s Honeydew Thyme infused tequila, I grabbed a cantaloupe and jalapeños from the farmers market. I’ve dipped my fingers into infusing many a time (yes, the rumors of bacon infused vodka are true), but for the sake of quenching my thirst, the juicer came out!

I’m looking forward to drinking this Jalapeño Cantaloupe Margarita next year, all summer long.

Jalapeño Cantaloupe Margarita

  • 1/2 cantaloupe, cubed
  • 1 jalapeño (seeds removed)
  • 1 lime- tequila of choice-triple sec (or Cointreau)
  • ice
  • agave (optional)

Put cantaloupe, jalapeño, and half of the lime through the juicer. In a glass, pour 2 parts tequila and 1 part triple sec over ice, top off with melon pepper mix. Garnish with lime wedge.

Note: I find margaritas are very personal, just like coffee in the morning. Some like them stronger, sweeter, or more sour. I dissolved a little agave and shook it in with the mix and tequila. However, you like your margarita, this one is delicious! Enjoy!