The rumor is true, we’re selling pop art pop tarts at our Smorgasburg booth on Saturdays, made by the very talented Meghan Ritchie. They’re a bit too delicious to be called “pop tarts” (you don’t put them in your toaster and these babies are all natural), since they’re made with irresistibly flaky pie [...]]]>

The rumor is true, we’re selling pop art pop tarts at our Smorgasburg booth on Saturdays, made by the very talented Meghan Ritchie. They’re a bit too delicious to be called “pop tarts” (you don’t put them in your toaster and these babies are all natural), since they’re made with irresistibly flaky pie dough and our own berry jams, plus a berry lemon icing drizzled on top for pop art perfection. We change it up every week, but tomorrow there will be 3s Company Triple Berry. Easy Like Sunday Morning Blueberry, and Strawberry Balsamic.

Come say hi and get your jam on!

I’m very excited to launch a new and shiny booth, plus we’ll be serving pop-tarts and scones baked by the amazingly skilled pastry guru and jam apprentice Meghan Ritchie and bread from Roberta’s in Bushwick [...]]]> We’re already drooling with anticipation — Smorgasburg 2012 starts tomorrow, Saturday April 7th! Come say hi and eat some jam, 11am-6pm.

I’m very excited to launch a new and shiny booth, plus we’ll be serving pop-tarts and scones baked by the amazingly skilled pastry guru and jam apprentice Meghan Ritchie and bread from Roberta’s in Bushwick made by the stellar baker Melissa.

Yes, we said pop-tarts.

Plus we’ll have jam jam jam!

we love bread

jam crew, like emma here, will be back in action!

photo by MK Metz

Donuts always intimidated me until my friend Carla, a masterful pastry chef and patient demonstrator, showed me how to make them. So fun and easy! Plus you can use an interchangeable array of jam flavors in the center.

Called Bomboloni in Tuscany and Sufganiyot in [...]]]> BOMBOLONI JELLY DONUTS  — Make it with 3’s Company Triple Berry Jam

Donuts always intimidated me until my friend Carla, a masterful pastry chef and patient demonstrator, showed me how to make them. So fun and easy! Plus you can use an interchangeable array of jam flavors in the center.

Called Bomboloni in Tuscany and Sufganiyot in Israel, they are incredibly popular wherever they’re served. In Italy they’re made with the jelly or marmalade injected through the top, but otherwise resemble their other jelly donut cousins. In Israel and the Orthodox neighborhoods near my house in Brooklyn, they eat these during Hanukkah to commemorate the miracle of the Temple oil. Who doesn’t love a tradition where you get to eat jelly donuts for a month?

I’m not much of a baker, but I love making special treats for friends and family that are easy to execute; these donuts are a great treat that can be made anytime. I love serving them at brunch with simple herb & Gruyere cheese omelets and coffee for dipping them into. They’re also great to serve to kids, and healthier than the store-bought variety.

If you’re making these for grown-ups with mature palettes, try substituting Finger Lake’s Wine Grape Jelly or Blackberry & Lavender Jam for the 3’s Company Triple Berry Jam.

This dessert takes about 2 ½ hours total, with a half hour prep time, about 1 hour and 40 minutes inactive time as the dough rises, and then about 20 minutes to cook and cool.

MAKES TWELVE TO EIGHTEEN SERVINGS
INGREDIENTS
4 to 4 ½ cups white bread flour, plus handful more for dusting
1 teaspoon sea salt
1 envelope dry active yeast (2 ½ teaspoons)
1 cup lukewarm milk
1 vanilla bean, split and scraped
2 tablespoons sugar, plus more for dusting
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled to room temperature
Vegetable oil, such as canola, for frying
½ cup (4-ounces) 3’s Company Triple Berry Jam (page 000), at room temperature
¼ cup light Muscovado sugar plus 1 teaspoon cinnamon for dusting

SPECIAL EQUIPMENT

1 pastry bag with a ½-inch round tip (alternately, use a plastic Ziploc bag fitted with a ½-inch round tip)

PREP

In the bowl of a mixer or large bowl, mix yeast with 2 tablespoons of the milk, vanilla bean seeds and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes. Stir in 4 cups flour and salt. Add the remaining milk to the flour.

Add the eggs and butter to the flour mixture. Mix the ingredients so they develop into soft and flexible dough that’s not too sticky. Depending on consistency, add a little extra milk or extra flour, if needed, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and stretchy. You may prefer to do this in a mixer fitted with a dough hook, as it will take less time. Once smooth and stretchy, transfer dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.

Gently deflate the dough by punching down. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2-inch thick. As you roll the dough, let it rest occasionally for a few seconds. Cut out into 3-inch rounds (golf-ball size) with a lightly floured biscuit cutter or cookie cutter. Re-use the scraps to make more balls. Place the balls on lightly floured baking sheets, spacing them apart, and cover gently with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.

Pinch off fist-size pieces of dough and form them into small balls, about the size of a gumball. Cover the balls with a towel and let sit at room temperature for 20 minutes.

COOK

Heat vegetable oil 4-inches high in a deep fryer, deep 6-to 8-quart Dutch oven or stainless steel pot to 350°F.

Transfer the risen balls to the hot oil and fry, a few at a time, until golden and puffed, turning frequently, about 5 to 7 minutes.

Lift the doughnuts from the oil using a slotted spoon and let drain on the paper towels for a few minutes. Then roll them on a plate lined with sugar and cinnamon mixture. Let cool a few minutes.

Fill a pastry bag fitted with a small 1/2-inch round tip with 3’s Company Triple Berry Jam. Poke a small hole in the end of the donut and insert the tip, piping 2 teaspoons jam into the donut, being careful to not insert the pastry tip too far or the jam will shoot out the other side. Repeat with each donut.

SERVE

Serve immediately while still slightly warm, along with hot coffee or a glass of prosecco to temper the richness.

As a variation, try adding 2 ounces orange blossom water, rum or brandy to the initial milk mixture; or make apple cider donuts with spiced beer jelly or apple butter filling by substituting 1 cup apple cider and ½ cup buttermilk for the milk and cutting the yeast, use baking soda and baking powder instead; experiment with other dry ingredients for dusting at the end, such as cocoa powder, vanilla sugar, cardamom sugar or confectioner’s sugar.

Olive Oil Thumbprint Cookies with Blood [...]]]> These cookies are not exactly healthfood, but they’re delicious and butter free. I love using olive oil in baking, it adds a rich luster and smooth texture that’s cakey and lightly crisped. These cookies are delicious and almost savory, which is perfect with the tangy and intense blood orange marmalade.

Olive Oil Thumbprint Cookies with Blood Orange Marmalade

Makes about 4 dozen cookies

INGREDIENTS

• 2 1/2 cups flour
• 1/2 teaspoon baking powder
• Pinch salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon lemon zest
• 1 cup sugar
• 2 eggs
• 1/2 cup olive oil, plus a little for the sheet
• 3/4 cup milk ( you can substitute red wine for a more savory cookie)
• 1 teaspoon vanilla extract
• 1 four-ounce jar Blood Orange Marmalade

Preheat the oven to 375 degrees. Combine the dry ingredients. Beat the eggs with the olive oil and milk.  Stir the liquid mix into the dry one, just until well combined; if the mixture is stiff, add a little more milk.
Drop by rounded teaspoons onto a lightly oiled cookie sheet, make an imprint in each one with your thumb and spoon in 1 teaspoon marmalade. Bake 10 to 12 minutes, or until lightly browned.

Getting married? In need of a good jam making party? We’re here to help.

Courtesy of Life magazine

WEDDING FAVORS: We offer special jam packages to fit your wedding favor needs, in a variety of sizes and flavors. Email us for more info.

PARTIES: We host jam making bachelorette or bachelor parties. We’re flexible: [...]]]>

tea party jamboree

Getting married? In need of a good jam making party? We’re here to help.

WEDDINGS

Courtesy of Life magazine

WEDDING FAVORS: We offer special jam packages to fit your wedding favor needs, in a variety of sizes and flavors. Email us for more info.

PARTIES: We host jam making bachelorette or bachelor parties. We’re flexible: from sweet strawberry jam to burly beer jelly, with dudes or a gaggle of ladies, we’re happy to host the party you want.

We supply jars and labels, fruit, spices and sugar, plus bread, scones and cheese to taste the jam with. We bring wine or beer and sparkling water to make jammin’ more fun. Penis straws and strippers not included.

Need to make wedding favors with a DIY touch? Under jam queen Laena’s expert tutelage, it’s easy. Email us for more info.

JAMBOREE

Wanna learn how to make jam with your friends? We’ll host and bring our expert jam making know-how, along with all the supplies like jars and labels, fruit, spices and sugar, plus bread, scones and cheese to snack on. Email us for more info.

Courtesy of Life magazine

I really liked Bó Pastisseria in the Condesa neighborhood of Mexico City. They make a few flavors, but the Strawberry & Basil (or fresa & albahaca in Spanish) caught my eye. They have a nice quote on their Facebook Page:

Stress [...]]]> I’ve been traveling in Mexico, tasting lots of fruit and preserves made by our Southern neighbors.

I really liked Bó Pastisseria in the Condesa neighborhood of Mexico City. They make a few flavors, but the Strawberry & Basil (or fresa & albahaca in Spanish) caught my eye. They have a nice quote on their Facebook Page:

Stress cannot exist in the presence of a pie.” — David Mamet (Boston Marriage)

I picked up some beautiful Habanero Jelly and Chimichurri sauce at Cumpanio in San Miguel de Allende. They make amazing bread and pastries too.

Blood Orange Marmalade is the perfect antidote to the doldrums of winter, or if you live in warmer climates, then an antidote to a [...]]]> A few jam fans have requested the recipe for my Blood Orange Marmalade. Although I would say, wait till my cookbook comes out, that won’t be until August. So here it is!

Blood Orange Marmalade is the perfect antidote to the doldrums of winter, or if you live in warmer climates, then an antidote to a dreary rainy week. These fruits are awesome! I like the Moro variety, which are the most colorful of the blood oranges, with a deep red flesh and a rind that has a bright red blush. The flavor is stronger and the aroma is intense, bitter and has a hint of tart raspberry. The Moro variety is believed to have originated at the beginning of the 19th century in Sicily.

Blood oranges are nutricious, with their red pigment (officially, anthocyanin) an antioxidant that may diminish the risk of heart disease, some types of cancer, cholesterol accumulation, and cataracts, plus they’re chock full of vitamin C and that great citrus taste that I crave in cold or dreary weather. With the addition of a little brandy, this marmalade is delicious and cozy.
Makes about four 8-ounce jars

INGREDIENTS
4 pounds blood oranges (about 12 blood oranges), cleaned, halved and juiced to produce 4 cups of juice
1½ pounds green apples, such as Granny Smith
4 cups sugar (about 2 pounds)
3 cups water
2 tablespoons lemon juice
2 ounces brandy

SPECIAL EQUIPMENT
1 square cheesecloth
1 chinois sieve or jelly bag

PREP
For the apples:

Rinse the apples in cold water.  Stem and cut the apples into quarters without peeling or coring them.

Place the apples in a 6-to-8 quart nonreactive pot and cover with 3 cups plus 4 ounces water.  Bring to a boil and allow them to simmer for 30 minutes on low heat until the apples are soft.

Collect the juice made by the apples by pouring this preparation into a fine chinois sieve or jelly bag, pressing lightly on the fruit to release the juice. Let the juice drain out completely so you have the proper 2 ½ cups, preferably overnight in the refrigerator.

For the blood oranges:

The next day, slice the blood oranges in half and juice them, producing 4 cups of juice, and reserving any seeds and the skin of two oranges. Using a spoon, scrape the membrane, white pith and any excess fibers out of the oranges; place the membrane and seeds in a piece of cheesecloth and tie shut. Using a sharp paring knife, slice the peel into thin ¼-inch strips. Blanch the peel in 2 cups of water, bringing water to a boil, and then discarding the water. Add new water, bring to a boil again; repeat three times.

Place the apple juice, orange juice, lemon juice, blood orange peel, 4 cups sugar and the seeds in cheesecloth into a 6- to 8-quart dutch oven, stainless steel or copper pot.

 For the jars and lids:

Wash and rinse jars; put them into a big stockpot; cover jars with water and bring to a boil; boil covered for 10 minutes to sanitize. Let stand in hot water until ready to fill.

Bring lids and rings to boil; turn off heat; let stand in hot water until ready to screw onto the jars.

COOK

Bring fruit to a boil and boil rapidly, stirring gently. Skim any foam that rises. Cook on high heat for 10 minutes, and stir constantly. Skim again if need be. Remove the cheesecloth with the seeds and stir; return to a boil and boil rapidly for 10 minutes, stirring frequently.

The syrup will reach the gel stage at 221 ° F (105 ° C) on a candy thermometer, about 10 more minutes. If you don’t have a thermometer, test the consistency by placing a teaspoon of the hot marmalade onto one of the frozen spoons you prepped. Let it rest for a few minutes, then test the gel by tilting the spoon vertically; what is the consistency? If the marmalade run loosely like syrup then it’s not done yet, but if it glides slowly along in a gloopy glob, then the preserves are ready. If syrupy, bring it to a boil again for 1 to 5 minutes.

PRESERVE

Let marmalade sit for 2 minutes before filling jars, so it can just start to congeal. Fill jars to 1/4″ of top — using a wide-mouth funnel and a ladle to fill the jars helps avoid a big mess.

Wipe rims clean with a damp paper towel. Screw on lids (2-peice lids are easiest to use).

Put filled jars in water; make sure they’re thoroughly covered with 1 inch of water over the top of the lids. Boil for 6 minutes (add 1 minute more for every 1,000 ft. above sea level).

Lift the jars out of the water with your jar lifter or tongs and let them cool without touching or bumping them in a draft-free place. You can then remove the rings if you like. Once the jars are cool, you can check that they’ve sealed pressing gently in the center of the lid with your finger. If it pops up and down, it’s not sealed. If it’s firm and doesn’t move, then it’s sealed. If any of your jars have a faulty seal, don’t panic, just put the jar in the refrigerator right away and you can still use it – breakfast tomorrow!

Once cooled, store them in a dark place like a cupboard or closet. They last up to 12 months. After about 8 months, they may darken in color and start to separate or become less gelled. Marmalade will last two to four months once open and refrigerated.
Pairs well with strong and creamy blue cheese such as a Fourme d’Ambert or a creamy and sweet Cantalet; great on buttered whole-wheat toast; delicious with chocolate or ginger cookies.