The media has taken a liking to jam this week, and they just love our delivery bike, Bluebell. We’ve been photographed for an article in Time Out and for an upcoming show on NYC TV’s Eat Out with Kellie Choi. Look for amusing press coverage next [...]]]>

a fitting doppelganger for our coverage in the press

The media has taken a liking to jam this week, and they just love our delivery bike, Bluebell. We’ve been photographed for an article in Time Out and for an upcoming show on NYC TV’s Eat Out with Kellie Choi. Look for amusing press coverage next week…

Bluebell rides again! Spring has come to NYC with crocus peeking through the refuse strewn sidewalks and the streets filled with bicycles. We’re lovin it here at Anarchy headquarters, though we would love to figure out how to carry more than two cases of jam on the bike.

JAM CROSTATA

SERVINGS: MAKES ONE 9-INCH TART

Ingredients

1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon grated lemon [...]]]> In our attempts to encourage everyone to live in our jamarchy — a utopian society of individuals who enjoy complete freedom from food tyranny –we’re adding to the roster of things to do with jam. Pastry + jam = pure goodness.

JAM CROSTATA

SERVINGS: MAKES ONE 9-INCH TART

Directions
In a large bowl, using a fork, stir together the flour, sugar, lemon zest and salt. Using your fingertips, work in the butter until the dough resembles coarse meal. Make a well in the center and add the ice water 1 tablespoon at a time. Gently blend the ingredients 1 tablespoon at a time until moist clumps form. Gather the dough into a ball and flatten it into a disk. Wrap the disk in plastic and refrigerate until firm, at least 1 hour or overnight.

Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.

Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.

*Note: try making the crostata with two kinds of preserves–it looks pretty!

Note: you can make these as tiny crostata babies instead using the same ingredients and method, but shaping a bunch of small crostata shells. experiment to make your own foodtopia!

Blood oranges don’t need a sell, they’re perfect: tart, sweet, and bitter. The taste makes you feel enlivened and awake as the best citrus does. I’ve kept it simple and haven’t added any complex flavors. Pure. Simple. Good.

I posted my recipe last year, but decided to skip the addition of [...]]]>

blood oranges, before the slaughter

Blood oranges don’t need a sell, they’re perfect: tart, sweet, and bitter. The taste makes you feel enlivened and awake as the best citrus does. I’ve kept it simple and haven’t added any complex flavors. Pure. Simple. Good.

I posted my recipe last year, but decided to skip the addition of meyer lemons this time, as their beautiful flavor gets buried by the intensity of the blood orange.

Lately I’ve become obsessed with spices. As the winter drags on and the snow piles up outside, there is a longing for flavor that seems to permeate the stomachs of New York City. In the kitchen of Chestnut where I cook,  Carla the pastry chef and I sigh with boredom at the sight of more [...]]]>

Lately I’ve become obsessed with spices. As the winter drags on and the snow piles up outside, there is a longing for flavor that seems to permeate the stomachs of New York City. In the kitchen of Chestnut where I cook,  Carla the pastry chef and I sigh with boredom at the sight of more apples and citrus fruit. My cure for the  tedium of peeling and zesting, chopping and macerating, is to add exciting spice and flavor. My flavor of the week is smoked salt.

I use natural smoked salt, which is evaporated sea salt and wood smoke. The aroma is subtle but powerful, conjuring a bonfire on the beach or the warm aroma of the fireplace.  When I touch some to my tongue I instantly think of the smell of Santa Fe, New Mexico in winter where everyone burns piñon wood in their fireplaces and the city is bathed in the delicious and unmistakable scent.

Smoked salt is usually added to savory dishes, but Smoked Salt Caramels are the bomb, as anyone who has tasted Token Confections’ Chocolate caramels with smoked salt knows. Last week I added smoked salt to key limes that my friend Noah Berland hauled up from Florida for me, and this week I’m experimenting with adding it to grapefruit.

Jam on.

This key lime marmalade with smoked salt is a perfect blend of sweet, sour, bitter and salty! For people who tend to like savory flavors, this is your kind of jam.The smoked salt adds jsut the extra zing that the limes beg for. It conjures up the warm days of summer, sipping a [...]]]>

smoked salt

This key lime marmalade with smoked salt is a perfect blend of sweet, sour, bitter and salty! For people who tend to like savory flavors, this is your kind of jam.The smoked salt adds jsut the extra zing that the limes beg for. It conjures up the warm days of summer, sipping a margarita by the beach.

We’ll be selling it at the Greenpoint Food Market this Saturday, February 13th. Come visit us! In the Anarchy corner, our friend Noah will have his magical, amazing chocolate truffles for sale and kimchee master and fellow food accomplice, Kheedim Oh of Mama O’s Kimchee, will be serving up some rad and spicy kimchee. Very sexy.

“Key to My Heart Marmalade” with key limes & smoked salt

20 limes
8 cups sugar
1/4 teaspoon smoked salt
about 4-5 cups water

Scrub limes, cut them into thin slices, then quarter each slice.  Add enough water to equal 8 cups total of  slices & water and pour into saucepan.

Bring the limes & water mixture to a boil for ten minutes.  Add sugar and bring to a boil. Turn off the heat and let cool thoroughly, refrigerate overnight.

Bring to room temperature, boil for approximately 15 minutes, or until jam is set and has reached 220 degrees (put some on a spoon in a dish, and set it in the fridge for a few minutes, to test the set). Do not overcook or marmalade will solidify. Add smoked salt, bring back to a boil and turn off heat. Let sit 3 minutes and stir to make sure zest is distributed.

Fill jars to within a ¼ inch of the top and sealing (for jar preparation, see this detailed recipe). Boil for 10 minutes in a water bath. Let rest 5 minutes in bath, then remove. Listen for the jars to “pop” letting you know the jam is sealed! Do not move for 6 to 12 hours to get a proper set.

We at Anarchy would like to bid bon voyage to Liv Manfredi, who is taking a hiatus from jam making while she travels the world giving people wine.

Liv will be sorely missed. We hope to see her back with us someday soon, even if just as a special quest jamstar. [...]]]>

liv manfredi, jam queen extraordinaire

We at Anarchy would like to bid bon voyage to Liv Manfredi, who is taking a hiatus from jam making while she travels the world giving people wine.

Liv will be sorely missed. We hope to see her back with us someday soon, even if just as a special quest jamstar. We wish you the best of luck!

Never fear, Anarchy will still be jammin’ to the beat in Brooklyn, keeping our friends and neighbors satiated with revolutionary jam.

Jam on!

ruby red grapefruit about to be slaughtered

Mama O’s Kimchee & Anarchy in a Jar are making sweet, food producer love. After our spar on the radio, we’ve decided to make nice and produce a jam + kimchee product: jamchee. We’re gonna sell it at [...]]]>

aint yo mama's anarchy on the radio, photo by cathy erway

ruby red grapefruit about to be slaughtered

Mama O’s Kimchee & Anarchy in a Jar are making sweet, food producer love. After our spar on the radio, we’ve decided to make nice and produce a jam + kimchee product: jamchee. We’re gonna sell it at the sexy Valentine’s Day Greenpoint Food Market and proceeds will go to our hungry peeps in Haiti.

What the heck is jamchee? We didn’t really know the answer, but it’s definitely sweet and spicy. I prepped ruby red grapefruits at the kitchen and they look sweet and sassy.  We’ll be cooking them up tomorrow, and I think we’ll add chilies and ginger, with maybe a dash of fish sauce to bring on the crazy kimchee fireworks.

Get ready for a seriously sexy baby.

We’ll be selling jam this Saturday, January 31, at the Brooklyn Flea in Downtown Brooklyn. From January through March, the winter Brooklyn Flea is taking place in the beautiful Williamsburg Savings Bank at One Hanson Place. The building is amazing, and I highly recommend visiting it while you can [...]]]>

the hot new winter BK flea

We’ll be selling jam this Saturday, January 31, at the Brooklyn Flea in Downtown Brooklyn. From January through March, the winter Brooklyn Flea is taking place in the beautiful Williamsburg Savings Bank at One Hanson Place. The building is amazing, and I highly recommend visiting it while you can and before some soulless developer gets their mitts on it.

We’ll have lots of delicious flavors, such as:

Clementine Marmalade
Clementine oranges, lemon juice, sugar

Lime & Pandan Marmalade
Lime juice & zest, pandan leaf extract, sugar

Bitter Blue Blueberry Marmalade
Blueberries, maple syrup, sugar and whole lemon slices

Ginger Pear Jam
Bartlett pears, ginger, lemon juice, sugar

Hot Fireman’s Pear Jam
Bartlett pears, cinnamon, chipotle, lemon juice, sugar

Strawberry Balsamic Jam
Organic strawberries, balsamic vinegar, sugar and lemon juice

3’s Company Triple Berry Jam
Raspberries, blueberries, blackberries, lemon juice, sugar, all natural pectin

Easy Like Sunday Morning Blueberry Jam
Blueberries, maple syrup, sugar and lemon juice

We’re hoping the new iPhone 4G comes with a scent feature. This post would be much sweeter if you could share in the divine scent that wafts through the kitchen as the limes are cooked into marmalade. Jose, who works alongside us in the kitchen at [...]]]>

whoa, look at those green hotties!

We’re hoping the new iPhone 4G comes with a scent feature. This post would be much sweeter if you could share in the divine scent that wafts through the kitchen as the limes are cooked into marmalade. Jose, who works alongside us in the kitchen at Chestnut, couldn’t help letting out an “mmm” as he walked by the pot.

We slice Persian limes into quarter slivers and cook them with some water to soften the rind, then let them rest overnight in the fridge, then bring to a boil and add sugar, then back into the fridge to macerate overnight, then we boil them into marmalade, add some pandan leaf and jar them for your eating pleasure.

Dreaming of the exotic scent of limes is a perfect antidote to this rainy, balmy Monday in New York.

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