Caramel Apple Cold Brew Icee

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It’s National Coffee Day*, and we’re feeling ALL the cold brew coffee vibes (because it’s still way hot here)! We’ve partnered up with our local cold brew friends, Made Coffee this weekend to share a super easy, and delicious treat using nitro cold brew coffee and jam!

Yup, coffee and jam work SO well together! And because our A/C was out today and we’re feeling sluggish we created a Caramel Apple Cold Brew Icee. It was so good and cold, and just what we needed to keep us going. In this recipe we feature Made Coffee’s traditional cold brew, however any of their cold brew coffees will work! We also used our Caramel Apple jam.

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Caramel Apple Cold Brew Icee

Makes 2 servings

Ingredients:

• 8 oz ice
• 8 oz Made Coffee Cold Brew
• 1 oz cream
• 3 TB Caramel Apple Jam

Directions:

1. Add everything to a blender and blend until smooth.

2. Enjoy!

*If you can’t get enough of National Coffee day, head over to our Instagram where you can enter to win a basket of goodies from us and Made Coffee this weekend!


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!


Three Easy Salad Dressings

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We eat salads almost every day. It can get quite boring if you aren’t getting creative. Fortunately, we have all kinds of preserves to spice things up. Switching up your proteins, veggies, and fats in a salad are all helpful in fighting salad fatigue, but one of the easiest ways is salad dressing!

Did you know you can use pickle brine, jam, and mustards in your dressings? It’s our favorite way to experiment with new flavors! We created 3 dressings for you today: Ginger Beet Dressing feat. Ginger Beets brine, Strawberry Balsamic Dressing feat. Peppered Strawberry Jam , and Sweet German Dressing feat. Sweet German mustard. All of these dressings have 3 to 4 ingredients and are so tasty you’ll be whipping some up every day!

For all dressings:


• 4 TB Extra Virgin Olive Oil

• 2 TB specified vinegar

• 1 TB of specified other ingredient

Strawberry Balsamic Dressing

Mix together EVOO, Balsamic vinegar and Peppered Strawberry jam in a mason jar. Shake until mixed and serve.

This would be delicious on a salad with fresh fruit, feta cheese, and walnuts!

Sweet German Dressing

Mix together EVOO, Red Wine Vinegar, and Sweet German beer mustard in a mason jar. Shake until mixed and serve.

This would be delicious on a salad with steak, green olives, fresh tomatoes, and sharp cheese!

Ginger Beet Dressing

Mix together EVOO, Red Wine Vinegar, and Ginger Beet brine in a mason jar. Shake until mixed and serve.

This would be delicious on a salad with grilled chicken, goat cheese, walnuts, and some extra Ginger Beets on top!

Easy Appetizer: Everything Bagel Goat Cheese Balls

We’re all about EASY appetizers over here, especially since the holidays are quickly approaching! Nothing says appetizer more than cheese and pickles, right?! You know we’re big fans of Everything Bagel seasoning (we shared our own recipe for it here). One thing we haven’t tried it on is cheese. So we whipped up these goat cheese balls rolled in Everything Bagel seasoning. Seriously, whipped them up. It took about 5 minutes.

We think these goat cheese balls pair deliciously with ANY of our pickles. For an appetizer, we would create a simple board with some Habanero Dills, Sriracha Okra, Chili Brussels, and a pile of Ginger Beets. Add your cheese balls, and a variety of crackers, and you’re set. Could it be simpler or tastier?

The best part is, everyone can take their own cheese ball instead of having to dig into one big one. So cute!

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Everything Bagel Goat Cheese Balls

We think it’s pretty self explanatory here, but take a large log of goat cheese that is very cold and makes cheese balls about 1 to 1.5 inches big. Pour some Everything Bagel seasoning on a plate and roll each ball so that it is completely coated in seasoning. Refrigerate until ready to serve!


What are your favorite go-to appetizers? We’d love to hear. And as always, 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.

Sunny Side Up Pear Habanero Breakfast Tacos

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We’re turning up the heat this weekend with spicy Sunny Side Up Pear Habanero Breakfast Tacos! Sweet, spicy, salty, and creamy with egg yolk, you might find yourself eating more than one. We used our Pear Habanero jam as the base of this taco, and layered on chorizo sausage and a perfectly fried egg. Add some avocado or cook up on the hash browns on the side!

Sunny Side Up Pear Habanero Breakfast Tacos

Serves 4

Ingredients:

• Corn tortillas

• 4TB Pear Habanero jam

• 4 eggs

• package of Chorizo sausage

• cracked pepper

Bacon bits (optional)

Instructions:

1. Warm up your jam and glaze on the tortillas.

2. Slice and fry up your chorizo and place on tortillas.

3. Then fry your eggs sunny side up, and top off your breakfast taco.

4. Sprinkle some cracked pepper on top, and 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!


Caramel Apple Ginger Spritzer

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It may be sweaty and hot out still, but we’re channeling as many Fall vibes as we can! Nothing reminds us of Fall more than Caramel Apple jam. Add a little whiskey and homemade fermented wild ginger soda, and you’ve got a warming, spicy cocktail on your hands!

You may remember our Wild Fermented Soda blog from a couple months ago. We loved our peach scrap soda so much, we knew we wanted a new flavor for fall. Enter in: ginger fermented wild soda. Read on to see how to make our spritzer AND fermented ginger soda! Cheers!

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Caramel Apple Ginger Spritzer

To create the spritzer:

• 5oz Apple Cider

• 1 oz whiskey

• 1TB Caramel Apple Jam

• 4 oz fermented ginger soda (see below)

• Apple slices for garnish

Instructions:

Add all ingredients to your mason jar, shake and serve!

To make the fermented ginger soda, follow the instructions below or head over to our Wild Fermented Soda Blog (subbing fruit scraps for ginger!)

To make wild fermented ginger soda:

  • 2 cups fresh ginger

  • 1/2 cup sugar

  • 1/2 cup water

  • 1/4 cup ginger bug

  • 1 quart of purified water

Instructions:

  1. To create soda simmer 2 cups of ginger with 1/2 cup of sugar and water for about 15 minutes until it becomes a juice.

  2. Strain away the ginger. Allow the juice to cool down completely.

  3. Next add 1/4 cup of ginger bug to the fruit juice and the quart of water. Stir all together.

  4.  Bottle the mixture into swing top bottles.

  5. Allow the soda to ferment at room temperature for 3 days. After 3 days, stick your bottles into the fridge for at least 1 day.

  6. Enjoy! (Be careful opening them, they have a tendency to be wild with carbonation!)


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!


Curry Carrot Pickle

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Carrot pickles make the perfect snack, but they're an even more delicious accompaniment to butcher or charcuterie boards. Inspired by our class last week all about building the perfect butcher board and making the pickles to go with it, we're teaching you all how to make Curry Carrot Pickles. They are sweet, and earthy, and simply addictive. (They also add that crunchy texture to your board!)

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Pickling is not as hard or as scary as most people think! If you don't already have the supplies you will want to grab these few things, and then you're set to can for a lifetime! 

Our favorite supplies:
Canner with canning rack
Jar Lifter
Canning Scoop
Canning Funnel


Curry Carrot Pickles

Makes about 8 pint jars

  • about 3 lbs of peeled, chopped carrot sticks

Brine Ingredients

  • 6 cup apple cider vinegar
  • 6 cup water
  • 3 cup sugar
  • 6 TB pickling salt
  • 3 TB curry powder
  • 3 tsp turmeric

In each jar 

  • 1 tsp brown mustard seeds

Instructions:

  1. Fill your canner about 3/4 full of water and place it on the back of your stove. Allow it to come to a boil.
  2. Wash your jars, lids and rings in hot soapy water by hand. Place lids and rings on a dish towel on your counter or table.
  3. Mix all brine ingredients listed above into a non-reactive sauce pan and bring to a boil.
  4. While waiting, pour the mustards seeds into each jar and stuff tightly with carrot sticks.
  5. After brine comes to a boil, place the canning funnel on your first jar and ladle in brine leaving a 1 inch headspace. (1 niche headspace is the last line of the thread at the neck of the jar). Fill all jars this way.
  6. With a damp cloth or paper towel wipe the rim of each jar.
  7. Add lids and rings to each jar, closing each finger tight. You don't have to crank it down hard, just snug.
  8. Once your hot water bath canner is at a full rolling boil, using canning tongs add jars to the canning rack then submerge canning rack into the pot.
  9. Check and make sure there is at least 2 inches of water over the tops of the jars and that the water is at a full rolling boil. 
  10. Put lid on and process jars for 10 minutes.
  11. When your timer is up remove lid and using jar lifter take jars out of the canner and place them onto the dish towel to cool overnight. 
  12. Next day check to make sure that the lids are sealed. Date jars and store in a cool dry place. If you have any lids that don't seal place in fridge for immediate use.

Are you intimidated by the canning process? We don't want you to be! Canning is a preservation method used for hundreds of years, and we want you to feel confident doing it at home! We teach how to pickle, can, and jam in our workshops. Click here to find a class!


Do you have any questions about the canning instructions, or need help troubleshooting? Leave your question in the comments, or message us on Instagram!

HotDogs 4 Ways

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Summer dogs are such an easy and crowd pleasing cookout favorite. But it's so easy to bump them up a notch! We wanted share our favorite ways of using our pickles and mustard on hotdogs to elevate them to that next level, with basically ZERO prep time needed!

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Hot Dogs 4 Ways

Sriracha Okra + Spicy Stout Mustard
The sweet, smokiness of the okra pairs perfectly with the heat of our Spicy Stout Mustard.

Chili Brussels + Sweet German Mustard
The savory goodness of  our brussels are so good with a salty hot dog, but adding some sweet heat from out Sweet German adds a little something extra.

Ginger Beets + Spicy Stout Mustard
Sweet and tangy beets are balanced out with our savory and spicy mustard to give you the best of both worlds, on one dog!

Habanero Dills + Sweet German Mustard
Our dills and Sweet German are a tasty balance between heat and sweet, savory and spicy. 

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What are your favorite foods to top with pickled condiments?


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!

 

Everything Bagel Fried Pickles

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This is a no-brainer, right? We found this recipe by Joy the Baker scrolling on Instagram last week, and we knew our Habanero Dills + Fried + Everything Bagel Seasoning + Ranch was MEANT TO BE! And we'll just tell you, they're potentially too good and we ate them all as soon as we snapped the last picture.

We love a food blogger that has the same appreciation for pickled cucumbers (and fried food) that we do. So we're excited to share this with you! We've adapted Joy the Baker's recipe by using our Habanero Dills for a punch of garlic and heat. We're also giving you our homemade recipe for Everything Bagel seasoning that we perfected last year (remember Everything Bagel Beer Mustard?). Lastly, we feature and give you a ranch recipe, that our owner/founder Illene lives for. Hint: It's got Duke's mayo in it. 

Let's get started!

Everything Bagel Fried Pickles

  • 1 jar of Habanero Dills cut in 1 to 2 inch wedges
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 tsp smoky paprika
  • 1/2 tsp salt from Florida Pure Sea Salt
  • 1/4 tsp cracked pepper
  • 1/2 TB sugar
  • 3/4 cup of whole milk
  • 1/2 TB hot sauce
  • Everything Bagel Seasoning (see recipe below)
  • vegetable oil

Illene's Favorite Homemade Ranch

  • 1 cup Duke's Mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 tsp Worcestershire sauce
  • 1/2 tsp vinegar
  • 1/4 cup fresh parsley
  • 2 TB fresh dill
  • 1 TB fresh chives
  • 1 clove garlic
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 1/8 tsp cayenne powder

Recipe adapted from Joy the Baker

Instructions:

  1. Start by prepping your fry station and a few pans. Place vegetable oil in a medium pan about 2-inches deep. Place a fry thermometer on the edge of the pan. Place the pan over medium heat and start to bring it to 350 degrees F. Grab a tray and line with parchment paper. We used a cutting board.
  2. Mix the dry ingredients together. In a medium bowl whisk together flour, cornmeal, paprika, salt, pepper, and sugar. Set aside.
  3. In another medium bowl, whisk together buttermilk and hot sauce. Add the pickle wedges to the milk mixture and stir to coat.
  4. Working in small batches, transfer a few pickle wedges from the buttermilk to the dry ingredient mixture. Use your fingers and toss to thoroughly coat. Transfer the coated pickles to the tray and continue until all the pickles are coated.
  5. We recommend double coating the pickles in the dry mix for a crispier crunch.
  6. Again working in batches, add dredged pickle wedges to the hot oil. Use a fry spider or slotted spoon to gently and carefully toss the pickles around the oil until golden brown - about 2 to 3 minutes. Remove from the hot oil, place on the paper towel lined tray (if you have a baking sheet with a cooling rack on top, even better). Immediately sprinkle with everything bagel seasoning.
  7. Keep checking your temperature, you want it to be at a solid 350 degrees. You may have to increase the heat between batches to get the temperature back up.
  8. To make the ranch dressing, toss all ingredients into your blender and blend until smooth and creamy
  9. Serve the ranch alongside the fried pickles and enjoy the same day they're fried!

These fried bites are salty, spicy, goodness. Football season is coming and these guys can't wait to show off at your next party.

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Everything Bagel Seasoning

• 1/4 cup sesame seeds
• 1/4 cup poppy seeds
• 3 TB onion flakes
• 3 TB dried garlic
• 2 TB sea salt

Add to jar, lid and shake!


 

 

 

 

 

 


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!