Wednesday, February 27, 2013
In honor of our furry creatures who are industrious & put things away for another day, this is a heads up to let all you Jam Fans know that a delivery of 2 of our most luscious flavors has been delivered to Salt & Straw Ice Cream on NW 23rd. There you will find Bluebarb, a perennial favorite consisting of blueberries, rhubarb, and cinnamon basil...this is one you will want to slather on muffins, pancakes, waffles, and crepes! The other concoction fresh off the delivery mobile is Strawberry Pink Peppercorn ~ a sweet yet spicy & floral combination perfectly suited to scones, bannoch bread, cookie sandwiches (think: Oatmeal Cookie with thin layer of this jam!), or this is one that makes a beautiful ribbon in a jam cake. You will not be disappointed! Stash some away to give as gifts! Store some away for yourself when you need a special treat! There are a very select few jars left of a Naked Fraise, too...this one is blushingly bare, made of strawberries & a hint of Meyer lemon. Some of us have been known to eat this with a spoon. More goodies coming your way. We try to be industrious!
With Gratitude For Jam Fans,
Monday, February 25, 2013
Dear Jam Fans,
It has been quite awhile since a post was posted & it has been time for a re-grouping, a going inward, a re-assessment, of sorts. Jams are currently available in Portland at both Salt & Straw Ice Cream locations, as well as a select few flavors at Mag Big on Hawthorne and Starflower on 34th & Belmont. The first strawberries of the season should be coming soon and Spring is just around the corner! Pink Slip Jam shall return!
Jam, I Am,
Friday, November 23, 2012
Thanksgiving Day I like to see
Our cook perform her witchery.
She turns a pumpkin into pie
As easily as you or I
Can wave a hand or wink an eye.
She takes leftover bread and muffin
And changes them to turkey stuffin'.
She changes cranberries into sauce
And meats to stews and stews to broths;
And when she mixes gingerbread
It turns into a man instead
With frosting collar 'round his throat
And raisin buttons down his coat.
Oh, some like magic made by wands,
And some read magic out of books,
And some like fairy spells and charms
But I like magic made by cooks!
~ Rowena Bastin Bennett
Sunday, November 18, 2012
Hello Sunday! Pink Slip Jam does not believe in 'Black Friday', 'Cyber Monday' or 'Shop till You Drop'. Rather we embrace the small, local artisans who make things with their very own hands & take responsibility for creating things with appreciative people in mind. Today is the last day Pink Slip Jam comestibles will be available at Bernadette Breu on 6th & Hawthorne in Portland...they can also be found nestled among the shelves at these fine locations:
Salt & Straw Ice Cream (both locations)
Starflower on Belmont
Mag Big on 33rd & Hawthorne
Come get some!
Saturday, November 17, 2012
Salutations & Greetings! It has been awhile tho' this does not mean Pink Slip Jam has been hibernating. In keeping with the month of November & our appreciation for Norman, our resident corvid friend, we have a limited supply of Nevermore Jam available ~ this is an intense combination of blackberries, blueberries, & Doug fir tips syrup...it is deep, dark, and perfect for morning scones, muffins, and toast during these dark days leading up to the Solstice. It may not be the first flavor concoction that comes to mind this time of year, yet I am convinced it will get your day off to an unusual start! This jam is made at the peak of blackberry season (which is quite a ways off!), so lay in a supply now for the Winter is nigh!
The best place to pick up your jams currently is the incredible Bernadette Breu on 6th & Hawthorne here in Portland, OR, home of some magnificent crows & ravens.
Monday, October 15, 2012
The always smashing Leela Cyd Ross invited me to chat about our most favorite beverage, tea. on her beautiful blog, Tea Cup Tea. This is a site where you will get some great recipes sometimes, beautiful photographs all the time, and inspiration as you sip. Meanwhile, Pink Slip Jam has been busy with apple & plum windfalls...chutney for your Autumnal roast dinners are being made nearly every day. Start thinking ahead for those chilly, blustery days when the smell of roast pork or roast chicken with Sir Isaac's Folly or Cranberry Bog will fill the house with deliciousness.
For other jammy business, we have been delighted with a recipe for 'healthy' Pop Tarts found on Pinterest. We used a combination of AP, WW, & coconut flour so things weren't too heavy, then filled them with Naked Fraises & In the Pink jam flavors. There are no leftovers. If you'd like the recipe, please send me a message & i will send you the link!
Monday, September 24, 2012
Here in the Pacific Northwest it's beginning to look a whole lot like Autumn. This past weekend I attended my high school reunion where it was decidedly still Summer at 90 degrees! Just goes to show that despite both cities being on the West Coast, climates can be very different. Our apples are ripe & many varieties are already available in stores. Currently our apple tree is giving us plenty of fruit & I have been busy making Sir Isaac's Folly, a spiced apple chutney. Perfect for Autumn roasts, cheese platters, charcuterie plates, as a special hostess gift, or just to spice up a great grilled cheese sandwich. Loaded with golden raisins, ginger, allspice, mustard seeds, and curry, this is one to savor all season. Not to rush things, but if you store some of this away, I can pretty much guarantee that your turkey sandwiches will not become boring...
As for Eve, well, I seriously doubt an apple led to anyone's downfall, let alone poor Adam. There's nothing sinful about Sir Isaac's Folly unless you eat the entire jar in one sitting. That would be considered Gluttony, and a topic for a post in November. Until then, here's a recipe for Appled Brandy if you feel like REALLY indulging:
1 750 ml. bottle of not-your-best brandy
3 apples, cored & cut into 1-inch dice
1/4 cup sugar
1 cinnamon stick
INFUSE: Pour the brandy into a glass jar large enough to hold the brandy & the fruit. Add the apples, sugar, & cinnamon stick, & cover. Stir daily for 2 weeks. Strain out the fruit & cinnamon & return the liquid to the bottle. The flavored brandy can be kept stored at room temperature for up to a year.
Stay tuned! I'll post about a pan saute using this brandy with steaks, pork or chicken next! It'll be good!