Monday, April 21, 2014


Spicy Beet Greens
I visited the Grant Park Farmers Market this weekend and picked up some beautiful beets from Riverview Farm. Often people throw out the greens, not realizing how tasty they are. I used some of our Pepper Vinegar Sauce and made a great side dish for Sunday supper.

Spicy Sauteed Beet Greens

Remove greens from two bunches (about 8 large) beets. Rinse and remove any tough stem pieces in the greens. Roughly chop greens. In a large skillet, melt a tablespoon of butter over medium heat, careful not to burn it. Add 1/2 cup diced onion and saute for 5 minutes until soft. Add greens and cook until they are reduced to about 1/4. Pour on 1-2 T. of our Pepper Vinegar Sauce and 1 t. salt. Cook for another minute or two. Add additional sauce and seasoning to taste.

Wednesday, April 16, 2014


You know I love Peanut Butter and Jam. It's kinda a job requirement. Check out this great article with 25 new ways to bring these two awesome foods together.

grilled pb&j photo from Buns In My Oven

Sunday, April 13, 2014


There is more to life than jam. So weird, I know. But if you know me at all, you will know how much I love a wonderful, cold beer on a hot afternoon. Check out this great post by Chasing Delicious  - its a beer primer. Drink on!

Wednesday, April 2, 2014


photo by emily myers
A friend of mine made these for me the other day. The original recipe can be found here. Below are the substitutions. The cookies were delicious, and the Peach Marmalade Jam added just the right fruity sweetness. 

Yield: 2 Dozen
Prep Time: 10 mins
Cook Time: 25 mins


1 (8 oz) Can Almond Paste
1/2 Cup Granulated Sugar
1/2 Cup Powdered Sugar
1/4 Cup Semonlina
2 Medium Egg Whites, Lightly Beaten
8 Ounces Slivered Almonds, chopped into small pieces
Extra Powdered Sugar To Finish


Preheat oven to 300 degrees F. Prepare two baking sheets with parchment paper, or use silicone linings.
Place the almonds in a bowl. In a food processor, break up the almond paste into small pieces, and pulse with the two sugars and the flour. Once the mixture is finely ground, begin to add the egg whites a little at a time, just until the dough comes together. Depending on the humidity, or the size of your egg whites, sometimes you may need all of the egg whites, while other times you won't. Using a spoon and slightly wet hands, scoop a small spoonful of the dough, and place this into the bowl of almonds. Roll the cookie around until it is lightly coated, and then place it on the prepared baking sheet. Continue forming the cookies in this manner, placing them 2 inches apart on the baking pan.
Bake the cookies 20 to 25 minutes, and then cool.
Dust lightly with powdered sugar before serving. Top with a teaspoon of Peach Marmalade Jam

Thursday, March 27, 2014


photo by cortni shelton
Jalapeno Raspberry - Parmigiano-Reggiano, Brie, Cream Cheese
Roasted Red Pepper - Goat Cheese, Cream Cheese, Sharp Cheddar, Manchego, Pimento Cheese
Pear Honey - Gorgonzola , Brie , Stilton or Triple Creme
Apple Pie - Brie, English Cheddar
Tipsy Onion and Garlic - Goat Cheese, Cream Cheese, Smoked Gouda
Blueberry - Goat Cheese, Stilton or Manchego
Mango Tango - Stilton or Goat Cheese
Tomato - Mozzarella, Goat Cheese, Fontina, and Pimento Cheese
Cabernet Sauvignon - Goat Cheese, Brie, Blue Cheese
Cranberry Port - Goat Cheese, Camembert, Triple Creme or Brie
Fig Pomegranate - Goat Cheese, Stronger Blues, Baked Brie
Strawberry Chipotle - Goat Cheese, Cream Cheese, or Brie
Bold Blue - Stilton Blue, Manchego, Triple Creme, Camembert , Goat Cheese or Feta Cheese
Blackberry Vanilla - Goat cheese or Sharp White Cheddar
Champagne Currant - Spicy Blue Cheese
Peach Marmalade - Brie


In a small dish, microwave 1/4 cup of jam for about 20 seconds and whisk to loosen it up. Cut figs in half. Place about 1/2 teaspoon of goat cheese in the center of each half. Wrap the fig half in proscuitto. Brush with jam and chill until ready to grill. Preheat the grill on medium high and brush a little canola oil on the grate to prevent sticking. Place figs on grill for 3-5 minutes, or until crisp and goat cheese is melting. No need to flip - just plate, drizzle with warm jam, sprinkle with parsley and serve.


  • 1-2 tsp house seasoning (see recipe below)
  • 4 boneless pork chops, ¾” thick
  • ¼ cup Emily G’s Jalapeno Raspberry Jam
  • 2 TBSP Grey Poupon Dijon Mustard
  • 1 TBSP Balsamic vinegar
  • ½ tsp dried thyme leaves
Sprinkle pork chops with house seasoning on both sides. Grill pork until done.
Combine remaining ingredients in a saucepan; cook on medium heat 5 minutes, or until sauce is reduced to glaze consistency, stirring occasionally.
Spoon sauce evenly over chops before serving.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months