Recipes IN A Hurry

IT'S NOT JUST FOR TOAST

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.

PRESERVED LEMONS

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

CARROT CAKE FRIES

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.

Serve immediately.







Strawberry shortcake PLUS

 Slice pound cake, top with cut up strawberries, add whipped cream, and top with

BARBER CELLARS' CHOCOLATE ZINFANDEL SAUCE

WHITE CHEDDAR CHEESE PLUS

PEPPPER JELLY

  OR

SRIRACHA PEAR JAM

OR

CARROT CAKE JAM


MAKES FOR AN EASY APPETIZER!

HOW LONG CAN I KEEP A JAR OF JAM?

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.