JAMS AND MARMALADES, ALSO FRUIT BUTTERS MAKE EXCELLENT MARINADES, AND THEY'RE EASY TO MAKE. ADD 1 -2 TABLESPOON OLIVE OIL AND YOUR FAVORITE SPICES TO 1/2 CUP JAM OR MARMALADE OR FRUIT BUTTER. MIX TOGETHER AND SPREAD OVER MEAT, FISH, OR POULTRY.
TRY ADDING 2 PRESERVEDLEMONS AND SOME OF THE SALTED LEMON BRINE TO BOILING PASTA WATER JUST BEFORE ADDING THE PASTA.
THE LEMONS ADD A SPECIAL ZING TO ANY PASTA.
CARROT CAKE FRENCH TOAST
Mix 3 tablespoons carrot cake jam with 8oz cream cheese
Place 6 pieces of bread in a 13x9 inch baking dish. Spread cream cheese mixture on bread. Cover with 6 more pieces of bread. In a small bowl mix together 4 eggs, 1 cup milk, 1 teaspoon each allspice, cinnamon, and nutmeg. Pour over bread and refrigerate for 2 hours or overnight. Bake in #50 degree oven for 30-35 minutes until center is set and top is lightly browned. Serve with fruit, maple syrup or LALA's JAMS
6 CARROTS PEELED AND CUT INTO SMALL FRENCH FRY SHAPES
4 TABLESPOONS OLIVE OIL
1/2 TEASPOON SEA SALT
PREHEAT OVEN TO 425 DEGREES. ARRANGE CARROTS IN A SINGLE LAYER AND RUB WITH OIL
SPRINKLE SALT OVER CARROTS BAKE 13-15 MINUTES UNTIL SOFTENED.
DIP IN CARROT CAKE JAM
TABBOULEH with PRESERVED LEMONS
114 tsp. Kosher Salt
2 tbsp. Bulgur Wheat
5 tbsp. lemon juice
1tbsp LALA's preserved lemons
1/2 tsp ground allspice
1/4 River Road olive oil
4 bunches lightly packed flat leaf parsley
1 cup toasted almonds
1/4 cup finely chopped red onion
In a small pan bring 1/4 cup water and 1/8 tsp salt to boil. Put bulgur wheat in a small heat proof bowl and add boiling water. Cover with plastic wrap until all water is absorbed (about 15 minutes). Fluff with fork and let bulgur cool.
Stream olive oil into allspice and whisk until blended. Finely chop the parsley and toss, in a large bowl, with the bulgur almonds, and onion. Drizzle olive oil mixture over and toss thoroughly.
Slice pound cake, top with cut up strawberries, add whipped cream, and top with
BARBER CELLARS' CHOCOLATE ZINFANDEL SAUCE
SRIRACHA PEAR JAM
CARROT CAKE JAM
MAKES FOR AN EASY APPETIZER!
UNOPENED AND KEPT OUT OF THE SUN, A JAR OF JAM WILL LAST AT LEAST A YEAR.
AFTER OPENING, ALWAYS REFRIGERATE. OPENED JARS SHOULD BE USED WITHIN 60 DAYS.