snacks

Spicy Parmesan Mustard Dip

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When I dip, you dip, we SPICY MUSTARD dip! We breakfast boarded last week, so we’re on to slightly healthier adventures this week; a colorful veggie board with our Spicy Parmesan Mustard Dip. Cue the drool emoji because this 3 ingredient dip will have you coming back for more. Do you like Spicy Stout Mustard? Parmesan Cheese? Mayo? Good, then you’re gonna love this. Just mix it all together and voila, you’re done!

Spicy Parmesan Mustard Dip is obviously delicious with veggies (come on, do you not want to eat this whole board above?), but it’s also super good with just about anything. Try it with potato chips, pretzels or pita chips. Spread it on a sandwich or dip some chicken in it! You could also put it in a small baking dish with spinach and artichokes and bake at 350 for 30 minutes for a warm dip!

If that doesn’t make you reach for your jar of Spicy Stout mustard, we don’t know what will! Oh, and bonus, if you’re out of mustard, it’s the perfect week to stock up. We have 3 for $25 happening online now through Friday (3/29)!

Spicy Parmesan Mustard Dip

Recipe makes 1 1/2 cups

• 1/2 cup mayonnaise
• 1/2 cup Spicy Stout mustard
• 1/2 cup parmesan

Mix all ingredients together in a food processor or blender.

What are your favorite foods to eat with a dip?


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!

Cheese Please: Berries + Thyme Jam and Cheese

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We’ve JUST launched our first blueberry pre-order of the season, Berries + Thyme, and we are so excited about it! We’re taking the last strawberries of Florida strawberry season, and the first berries of Florida blueberry season and making a sweet, herbal jam you can use on anything….especially cheese.

Ok, now for the cheese! Because Berries + Thyme is a sweet jam with a savory component, truly any cheese pairs deliciously. We chose 3 of our favorite types of cheeses to share with you. Any of these types of cheese paired with nut crackers and our limited batch jam will take your wine night to the next level!

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While so many cheeses will be delicious with Berries + Thyme, we fall hard for:

• Triple Cream Cheeses (like a Brie)

• Stilton Cheeses (like a Blue)

• Toscano Cheese (a nice hard cheese, usually a Pecorino. Ours is crusted in herbs!)

If you haven’t pre-ordered your Berries + Thyme, hurry! You only have until next Monday to order, and once it’s out for the public, it won’t be around long! You can pre-order it here.

PB+J Sandwiches 3 Ways with Strawberry Bourbon Jam

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We came across this Bon Appetit article this week about different ways to make the best PB+J sandwiches according to chefs across the country. We spotted a lot of strawberry jam in these sandwich ideas, and with the launch of our Strawberry Bourbon jam this weekend, we HAD to test a few out. Get your Strawberry Bourbon jam, fav PB, bread and a few extras and get ready for the tastiest PB+Js around!


PB+J #1

Our first PB+J idea comes from Chef Peter Lemon of Wax Paper in LA.

Take potato bread and layer with creamy peanut butter, Strawberry Bourbon jam, fresh peanuts, and freshly cut strawberries. For easiest sandwich eating, cut in a diagonal!


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PB+J #2

Our second PB+J idea comes from Chef John Bates of Noble Sandwich Co in Austin, TX.

Toast brioche bread in a cast iron skillet with both sides layered with crunchy peanut butter and Strawberry Bourbon jam. For easiest sandwich eating, cut in a diagonal!


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PB+J #3

Our last PB+J idea comes from Chef Casey Rebecca Nunes of Media Noche in San Fransisco.

First mix some sambal (buy it here) with creamy peanut butter. Then fry up some bacon and layer your bread with spicy peanut butter, Strawberry Bourbon jam, and bacon. Add a tablespoon of butter to the skillet and fry sandwich on both sides.


We wanna know! Which sandwich are you going to try with your Strawberry Bourbon jam? Show us your PB+Js!

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!

Truffle Oil Parsnip Fries with Smoked Tomato

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We’re always looking for more ways to incorporate veggies into our meals, and veggie fries are the most fun way! We went with parsnips because they’re slightly sweet, like carrots, but also more savory like potatoes. We used truffle oil to bake the fries (YUM) and our Smoked Tomato jam for dipping. This is such a simple side dish with elevated flavors that you could add this to almost any meal!

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Truffle Oil Parsnip Fries with Smoked Tomato Jam

Serves 2

Ingredients

• 1lb parsnips
• truffle oil
• olive oil
Smoked Tomato jam
• sea salt
• rosemary

1. Preheat your oven to 425º. Slice up your parsnips and toss in a blend of olive oil and truffle oil.

2. Place on a baking sheet and sprinkle with sea salt and rosemary.

3. Bake in the oven for 20 minutes, flipping halfway through.

4. Warm up Smoked Tomato jam for dipping in a small pot or in the microwave.

5. 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!

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!


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!

TOAST TUESDAY! Goat Cheese Grapes + Thyme

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There is nothing I love more than the combination of sweet and savory all wrapped up together in a dish that is texturally soft and crunchy all at the same time. This toast just does it for me! I have combined fried bread, that has a crunch like no other, soft goat cheese, decadent sweet Chai Red Grape jam, herbaceous thyme and topped if with some fresh grapes for contrast! It truly was such a delicious breakfast treat! Get the full recipe below!

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To create 1 piece of toast you'll need:

  • 1 slice of multi-grain wheat bread
  • 2 Tb olive oil (unless you just want to toast your bread in an oven)
  • 1 Tb goat cheese
  • 1 Tb Chai Red Grape Jam
  • 1 Ts fried pancetta
  • Fresh Thyme
  • A handful of fresh grapes

A cast iron skillet or a toaster

Instructions:

  1. Preheat your cast iron skillet on medium.
  2. After the skillet is heated up add olive oil, then fry the bread on both sides. This takes about 3-5 minutes per side. You could also just toast it in the oven or toaster!
  3. Put toast aside and then fry up pancetta in the skillet. I fry a whole pack of it and then use it through out the week.
  4. On your toast layer goat cheese, Chai Red Grape Jam, pancetta, thyme and fresh grapes cut in half length wise.
  5. 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!

Toast Tuesday! Blueberry Lavender + Mascarpone

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Blueberies are coming! 

Prepare yourselves for this truly decadent, floral, sweet and refreshing toast! It's quick and easy to make, but it tastes so fancy! 

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To create 1 piece of toast you'll need:

  • 1 slice of egg bread
  • 1/4 cup of olive oil
  • 1 Tb Mascarpone cheese
  • 1 Tb Blueberry Lavender Vanilla Jam 
  • 1 Ts of walnuts
  • 4 or 5 fresh blueberries
  • Lemon zest 
  • Lavender buds
  • A cast iron skillet

Instructions:

  1. Heat up your cast iron skillet on medium high.
  2. Now add 1/4 cup of olive oil to the pan.
  3. Fry both sides of the bread slice until toasted and brown. It takes me close to 5 minutes per side. (NOTE: If you are making more than 1 piece of toast you will need to keep adding 1/4 cup of olive oil in the pan before each slice of toast goes in)
  4. After the bread is fried smear the Blueberry Lavender Vanilla Jam all over it.
  5. Next smear the Mascarpone cheese and top with fresh blueberries, walnuts, lemon zest and lavender buds.
  6. Enjoy!