seasonal

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!


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!

Blackberry Jam Soda Floats

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As the seasons change I get so excited when my favorite fruits and vegetables become abundant and fresh during their time! And each season I get this resurgence of love for the produce being grown at that time so I'm constantly saying, "This is my favorite time of year!". Currently it's "my favorite time of year" because we have an abundance of blackberries in our kitchen right now! We are working hard at getting it all put up and the first jars of Blackberry Honey Jack Jam launched last weekend! Here in Florida we get a small window of blackberries in May, and then California has an abundance at the end of August! Those are the best times to buy them up at the lowest price (if you live in Florida). 

From now until we run out of blackberries you better bet I'll be slathering them onto anything and everything possible! Aside from using it on my daughter's PB+J sandwiches for school every day this week, I also made the crew some of these floats! They were delicious and so easy to make! It's a real treat yo' self recipe! - Illene @theurbancanner 

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To create the Blackberry Jam Soda Floats you need:

  • 2 TB  Blackberry Honey Jack Jam or any jam you have on hand
  • 2 oz earl grey tea
  • 2 oz seltzer water
  • 3 big scoops of vanilla ice cream

Instructions:

  1. In a mason jar stir together jam, seltzer and earl grey tea until blended well.
  2. Top with scoops of ice cream!
  3. Add fresh fruit, more jam and a straw.
  4. 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!

Warm Mustard Lentil Salad with Roasted Vegetables + Jammy Pork Tenderloin

I love this warm salad during the winter. It's rich and filling, but the preserved lemon in the dressing give it a sunny vibrant flavor additionally! It's also another recipe that makes great left overs for through out the week.

I also learned a lentil cooking technique while attempting to make this salad. For whatever reason I've always had the hardest time cooking lentils! They always end up turning to mush on me whenever I follow any online instructions. 

My trick is this; I took 2 cups of water and brought it to a boil in a sauce pan. After it came up to a boil I added 1 cup of lentils into the pot and I blanched them basically! I checked them about once a minute until they became just soft. It took about 5-8 minutes only. Then I drained them away from any excess water. 

To build the salad you need:

  • 1 head of cauliflower cut into florets
  • 6 carrots peeled and cut into chunks
  • 1 cup of cooked lentils (see previous paragraph)
  • 6 cups of mustard greens roughly chopped
  • Olive oil
  • Salt and Pepper to taste
  • Mustard Dressing to taste
PS I accidentally spelled Moroccon wrong on my jar of preserved lemons at home. Whoops!

PS I accidentally spelled Moroccon wrong on my jar of preserved lemons at home. Whoops!

For the mustard dressing:

Whisk Together.

Instructions:

  1. Preheat oven to 400.
  2. On a roasting pan add cauliflower and carrots, drizzle with olive oil, salt + pepper.
  3. Roast for about 20 minutes or until brown and cooked through.
  4. Meanwhile in a bowl add collards and some mustard dressing and massage together.
  5. Next add the cooked lentils to the mustards.
  6. Once the vegetables are roasted let them cool off just a hair and add them to the bowl with the collards and lentils.
  7. Add additional mustard dressing to coat.
  8. Stir well and serve warm! 

To add a little protein to our plate for dinner (after eating the salad solo for lunch a few days in a row) I made a pork tenderloin using our Apple Garlic + Jalapeno Jam as a glaze! It was delicious and it's actually the initial reason I ever created this jam. Apple pairs so well with pork. No recipe really necessary. I just browned up the tenderloin with oil in my cast iron skillet, about 5 minutes each side, then I let it cook for about 20 minutes in a 350 degree oven until medium. Then I pulled it out, topped it with jam and put it back in the oven for another 10 minutes. 

I hope you all enjoy this recipe! Let me know if you have any questions!


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!

Blue Cheese, Bacon + Strawberry Balsamic Cracked Pepper Burger

Monday we made this bomb ass burger for our staff lunch! All of our bellies were super happy and we've all decided that it's one of our favorite ways to utilize this jam! 

To build the burger you'll need:

  • 1 package of ground protein
  • Blue Cheese crumbles
  • 1 medium red onion
  • Washed lettuce
  • Strawberry Balsamic + Cracked Pepper Jam
  • Bacon
  • Brioche or pretzel buns (optional grilled with butter)
  • Olive oil
  • Salt + Pepper to taste
  1. Start by frying up the bacon on both sides.
  2. While the bacon is frying up, season your ground protein with salt and pepper to taste and form them into 4 chunky burger patties.
  3. After the bacon is fried up put it aside.
  4. Slice your red onion, drizzle with olive oil, salt + pepper.
  5. Grill up your red onion and burgers to your taste.
  6. We buttered the top of our buns and grilled it as well.
  7. Build the burger and top with bacon, grilled red onions, blue cheese, lettuce and a generous spoonful of Strawberry Balsamic + Cracked Pepper Jam!

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!