Inspiration: Olives
Not only can you find a recipe for these scourtins (French olive cookies) at Travelers Lunchbox but make sure you visit the olive jam musings as well.
Grilled Jack & Marmalade
I stole this outright from Bloghungry, it’s brilliant!
(Makes 4 sandwiches)
6 ounces grated Monterey Jack Cheese (about 1 1/2 cups total)
8 slices white bread
Orange Marmalade
4 tablespoons unsalted butter, at room temperature
Place 4 slices of the bread on a work surface. Spread inside of slices with Orange Marmalade and top with Monterey Jack cheese. Sandwich with the remaining bread. Spread 1/2 tablespoon of butter on the outsides of each sandwich. Heat a large, preferably nonstick, skillet over medium-low heat. Add the sandwiches and cook until the bread is golden brown and the cheese has melted, 2 to 3 minutes per side, pressing gently with a spatula to flatten.
Inspired
I learned of June Taylor’s Jams via the wonderful podcast Eat Feed. As with Sarabeth’s, the preserves are made without pectin. Then June ups the ante by using only organic and often forgotten or overlooked heirloom fruits. Meyer Lemon & Rosemary Marmalade, Blackberry & Lemon Verbena Conserve and Quince & Rose Geranium fruit butter are just the few of the handcrafted varieties I’m dying to try.
Stating the obvious
Since SpreadIt is just, um, spreading its wings here I think it’s ok to give a nod to Sarabeth’s, speaking of. Though ridiculously priced, it’s pectin free and really captures summer flavors. Add to that the great twists like pineapple-apricot and blood orange marmalade, and their status as innovators is secured.
I haven’t yet tried the Aquavit Lingonberry, but if its connected to the Aquavit restaurant in NYC, it must be excellent.
Jam: On.
Welcome to SpreadIt.
Good ideas often come to one over breakfast. So recently when oohing and ahhing over this delicious jam, my boyfriend and I hatched a rather far fetched plan for a jam based restaurant. Along with jam flights, jam samplers and, gasp, jelly shots we would serve all the suitable breads on which to spread these fine specimens.
Being underfinanced nobodies for the time being, I thought it best to start via my favorite medium, the blog. And our first selection is the inspiration of Chateau Chantal’s Cherry Merlot jam. I don’t know about Michigan as a wine region, but they produce a fine jam. I could eat it by itself, not to sweet, not too winey. I’m keen to try the Strawberry Riesling next. At $4.50 for 10 oz., it beats the heck out of a jar of Sarabeth’s for price.
Reccommended substrate: Freshly baked biscuits.
