Herbed Cashew Cheese with Strawberry Balsamic + Cracked Pepper Jam

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I'd like to preface this by saying that I am not vegan, at all, however I am so obsessed with cheese that I've found there isn't any variety of cheese I don't like! This includes nut cheeses, when done right! My first nut cheese experience was at Love Food Central, (They use our jam on their "cheese" board). It was delicious and I found myself craving it! I can't go out to eat every day, nor do I want to, so I decided to try a few recipes on my own to see if I could come up with something equally delicious, but friendly to my budget. This recipe did the trick! But it won't stop me from treating myself to Love Food every now and again! 

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To create the Herbed Cashew Cheese with Strawberry Balsamic Jam you'll need:

  • 1 Cup raw cashews
  • Water
  • 2 Tb nutritional yeast
  • 2 Tb water
  • 2 Tb lemon juice 
  • 1 Ts raw apple cider vinegar
  • 1 clove of garlic
  • 1/2 Ts sea salt
  • 1/2 Ts cracked pepper
  • 1 Tb chopped chives
  • 1 Tb fresh thyme leaves
  • 1 Tb fresh chopped basil
  • Strawberry Balsamic + Cracked Pepper Jam

Instructions:

  1. Soak the raw cashews in water over night.
  2. Drain the cashews and add them into a food processor with all the ingredients listed above EXCEPT the jam. 
  3. Turn the food processor on and allow it to process for 4 minutes. 
  4. Transfer mixture into a square piece of cheese cloth and tie is closed with twine.
  5. Wrap the twine around a spoon and suspend the "cheese bag" in a bowl. Refrigerate over night. 
  6. After refrigerated unwrap the cheese and serve!
  7. Refrigerate any left over cheese.
  8. We served ours with Strawberry Balsamic + Cracked Pepper Jam + your choice of crackers, toasts or plantain chips! 
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This week we launched our Winter seasonal, Strawberry Balsamic + Cracked Pepper Jam! You can find it in our tasting room, out at the markets and online!

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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Winter Fruit Salad with Strawberry Balsamic Jam

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I don't know about you, but when I think about fruit salad I usually think about BBQ's and summer time! This fruit salad, however, uses all the fruit that is in season in January- and then it's dressed in our Strawberry Balsamic + Cracked Pepper Jam! Even though in most of the country it's cold outside, this fruit salad is a welcome refresher against all the warm winter stews, soups and roasts I have been eating!

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To create the Winter Fruit Salad with Strawberry Balsamic Jam you'll need:

Instructions:

  1. Wash all fruit and peel, dice or slice them to your liking.
  2. In a bowl combine all fruit together and add jam.
  3. Mix and toss to coat. 
  4. Keep refrigerated in an air lock storage container. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

German Pretzel Sticks

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There's nothing better than a home made pretzel and beer mustard, amiright? This week we teamed up with Alevri Marketplace and their head baker, Dawn, who is sharing with us a vegan pretzel recipe that's delicious! We paired the pretzels with our Garlic Thyme Beer Mustard, drool!

Below you will find the recipe, but if baking isn't your thing be on the look out for the pretzels at Alevri Marketplace THIS SPRING! 

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To make the pretzels you'll need:

 

  • 1 tablespoon brown sugar

  • 1/2 tablespoon active dry yeast

  • ¾ cup water (1/4 cup for proving, ½ cup for dough)

  • 2 tablespoons canola oil

  • 1.5 cups all-purpose flour

  • ½ cup bread flour

  • 1 teaspoon grey sea salt ( or just regular sea salt)

  • 2 tablespoons baking soda (this is for the boiling water NOT the dough)

  • 6 cups water, in a pot (for boiling)

  • Course grey salt (for sprinkling) - Sub with your favorite course salt

Proving the yeast: Put ¼ cup warm water, sugar, and yeast into a small bowl and stir until yeast dissolves. Let stand for 10 mins, If yeast does not foam, try again with another yeast packet.

Make the dough: If you have a mixer with a dough hook, put the flour, salt - To avoid retarding the yeast I would blend the salt into the flour by turning on the machine and mixing with the dough hook attachment for a minute or so.

Add the oil, proofed yeast mixture, and an additional ½ cup of water (for a total of ¾ cups water) into the mixer. Run on medium low until the dough pulls away from the bowl. If you don’t have a dough hook, mix and knead dough ingredients by hand for about 8-10 minutes. You want the dough to be smooth, and tacky not sticky.

Brush the inside of a large glass bowl with a little bit of oil. Form the dough into a ball and put it in the bowl. Cover and allow the dough to rise for about 40 minutes, or until it has doubled in size.

 

  • Preheat your oven to 450 degrees F.

  • Uncover your dough and punch it down few times. Really let it have it.

  • Prepare a cookie sheet with parchment paper on it. Set aside.

  • Prepare an lightly oiled work surface. Cut the dough into 4 equal sections, then press the sections gently with the palm of your hand to create a rectangular shape. Cut each section into 2 pieces. To create the twist use your palms to roll each section back and forth to for a form a rope about 12 to 14 inches long

  • Grab the ends of each dough rope to make a U shape, then twist the rope in a horn shaped fashion

  • Put 6 cups of water into a pot and dissolve the 2 tablespoons of baking soda into the water and bring to a rolling boil.

  • Drop pretzels, one at a time, into the pot (get close so it doesn’t splash!). Each should sink a little then rise up. Wait 30 seconds, then lift out using a slotted spoon and place each onto the cookie sheet. While still wet, sprinkle liberally with coarse salt.

  • Bake for about 14 minutes. Watch them as they can brown quickly – when they’re golden brown, they’re done.

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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Vegan Caramel Apple Waffles

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Today we had our own little holiday morning in the kitchen when we made these Vegan Caramel Apple Waffles! They are such a decadent dessert style waffle and we all felt a little bit fancy eating them! I had never made waffles before so I wasn't sure what to expect. It turns out the entire process took around 20 minutes! So much easier than I had anticipated! Check out the recipe below to see how we made them.

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To create the Vegan Caramel Apple Waffles you'll need:

  • 2 cups of all purpose flour
  • 1 tb sugar
  • 4 ts baking powder
  • 1/4 ts salt
  • 1 3/4 cup almond milk
  • 1 tb apple cider vinegar
  • 1/2 cup of vegetable oil
  • 1/4 cup of Caramel Apple Sea Salt Jam
  • Non-stick spray

Instructions:

  1. Preheat waffle iron.
  2. In a bowl whisk together flour, sugar, salt, and baking powder.
  3. In a small bowl add together almond milk, vinegar, and vegetable oil and stir.
  4. Slowly pour wet ingredients into dry ingredient bowl and stir until everything is well combined. Note: Waffle batter looks a little chunky and that's ok.
  5. Next add the Caramel Apple Sea Salt Jam and stir to combine.
  6. Spray the inside of your waffle iron with non-stick spray.
  7. Pour in 1/3 of waffle batter and close to cook for about 5 minutes or until your waffle iron signifies it's done! Continue until batter is finished. Should make 3 waffles. 
  8. We topped ours with chocolate sauce, extra jam, fruit and powdered sugar! Enjoy!
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Cranberry Pistachio Cheese Log With Mint

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This is the second goat cheese log I've posted about because they are so easy to make and they are so delicious! This log features our Cranberry Whiskey + Clove Jam! This jam is our most popular jam during November and December. Sadly this is the last weekend you'll be able to get it until next year! 

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No recipe necessary for this log! You just get a log of goat cheese, roll it chopped pistacios, sprinkle it with fresh chopped mint and our Cranberry Whiskey Clove Jam! Try it for yourself! It's perfect for holiday parties! 


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Cranberry Whiskey Clove + Feta Pinwheels

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Cranberry season is sadly coming to an end, but before it does we have a few holidays left to use up our jars! Here is a quick appetizer recipe for pinwheels showcasing this deliciously tart and sweet jam! It pairs so perfectly with salty feta and nutty walnuts!

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To create the Cranberry Whiskey Clove + Feta Pinwheels you'll need:

  • 8 oz of cream cheese softened
  • 1 cup of feta cheese crumbled
  • 1/3 cup of chives chopped
  • 1 jar of Cranberry Whiskey Clove Jam
  • 1/2 cup of chopped walnuts
  • 4 large tortillas 

Instructions:

  1. Place cream cheese in a small bowl and beat with a hand blender under fluffy.
  2. Add feta crumbles and chives, mix well.
  3. Smear the mixture all over the torillas.
  4. Next smear a layer of Cranberry Whiskey Clove Jam over the cheese layer.
  5. Sprinkle chopped walnuts on top.
  6. Roll up each tortilla and place in the fridge for an hour or more.
  7. Cut logs into slices and serve.
  8. Enjoy!
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Dill Pickles 2 Ways: Deviled + Grilled Cheesed

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Honestly my favorite pickle to snack on that we preserve here at The Urban Canning Company is our Garlic Dill Habanero Cucumbers! Once I start on one spear it's hard not to eat the whole jar! Here are two fun and easy recipes that highlight this delicious pickled cuke! 

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To create the Dill Pickle Grilled Cheese you need:

  • 2 pieces of sourdough bread
  • 2 slices of cooked bacon
  • 2 slices of smoked gouda cheese
  • 2 slices of colby jack cheese
  • 1/4 cup of spinach
  • 1 Garlic Dill Habanero spear sliced into 3 thin length wise pieces
  • Butter

Instructions:

  1. Preheat a cast iron skillet on medium.
  2. Butter the outside pieces of sourdough bread.
  3. To build sandwich place 2 slices of gouda on slice of bread, top with spinach, bacon, pickles, then the 2 slices of colby jack and close sandwich up.
  4. Place bread butter side down onto cast iron skillet and cover. Cook about 5-8 minutes on each side, butter side down, checking often. Remember in between checks to cover back up! That helps the cheese to melt. 
  5. Enjoy!
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To create the Dill Pickle Deviled Eggs you need:

Instructions:

  1. Slice your hard boiled eggs length wise.
  2. Remove yolks and place into a mixing bowl.
  3. Add all other ingredients into the mixing bowl and blend together with a fork until smooth.
  4. Place filling into a piping bag and pipe into egg whites.
  5. Garnish with fresh dill and a slice of Garlic Dill Habanero Cucumber.
  6. Enjoy!
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Vegan Thumbprint Cookies with Pear Dark Chocolate Jam featuring Alevri Marketplace

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Y'all vegans ready for cookie season? This week we teamed up with Alevri Marketplace to create vegan thumbprint cookies filled with our Pear Dark Chocolate + Cinnamon Jam

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To create the Vegan Thumbprint Cookies you need:

  • 1 cup (2 sticks) of vegan buttery sticks, room temperature
  • 2/3 cup granulated sugar, vegan friendly
  • 1 egg replacer; we used energy egg replacer and mixed 1 1/2 ts replacer with 2 tb of water
  • 1 ts vanilla extract
  • 2 1/4 cups of all-purpose flour
  • 1 jar of Pear Dark Chocolate Cinnamon Jam

Materials: Hand or stand mixer, spoon, baking sheet

Instructions:

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Beat together vegan butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes.
  3. Whisk together egg replacer according to brand’s instructions; then beat “egg” and vanilla extract into the butter and sugar mixture. Add flour, mix until incorporated and dough forms a ball.
  4. Form dough into 1-inch balls and arrange on the prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
  5. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon of jam.
  6. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.
  7. Enjoy!
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If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!