tag:blogger.com,1999:blog-73876841849855630812024-02-22T00:24:19.685-05:00ANARCHY IN A JARthe revolution starts in your mouthLaena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.comBlogger61125tag:blogger.com,1999:blog-7387684184985563081.post-8245109961236877652009-09-16T12:34:00.007-04:002009-09-16T14:33:33.663-04:00Jamarchists at the Party<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2539/3858070138_13090f0b68.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 383px; height: 500px;" src="http://farm3.static.flickr.com/2539/3858070138_13090f0b68.jpg" alt="" border="0" /></a><br />We won! Anarchy is happily attending <a href="http://www.justfood.org/" target="_blank">Just Food</a>’s annual fundraiser party, <a href="http://www.justfood.org/events/let-us-eat-local-2009" target="_blank">Let Us Eat Local</a>, after entering <a href="http://noteatingoutinny.com/2009/09/16/let-us-eat-local-at-home/">Not Eating Out in New York's</a> contest, in which food bloggers posted unique recipes featuring food from their region or community. The bloggers were asked to describe where the main ingredients were purchased and why they chose those particular purveyors or farms. Our fellow foodie bloggers posted some delicious recipes for the competition and we felt honored to be in their company. Our mouths were watering reading about Dave's homemade<a href="http://www.daveskitchen.com/?p=196"> <em style="font-style: italic;">eggplant and black pepper fettuccinne with </em></a><a style="font-style: italic;" href="http://www.daveskitchen.com/?p=196" target="_blank">heirloom tomato and roasted garlic sauce</a>, Jessica's <a href="http://logicalnonsequitur.wordpress.com/2009/09/12/local-food-and-all-its-color/"><em>beet handkerchiefs with garlic scapes</em></a>, Emily's <a href="http://ncsuemme.blogspot.com/2009/09/eating-local-non-amateur-style.html"><em>fresh corn polenta with fried egg, garlicky greens and tomato sauce</em></a>, and Brian's <a href="http://apartmentcooking.com/2009/09/cabbage-and-kielbasa-stew/"><em>Cabbage and Kielbasa Stew</em></a>. Wow, I can't wait to try these using my <a href="http://www.gardenofevefarm.com/csa.htm">CSA </a>and farmer's market bounty!<br /><br />The event, which takes place tonight at Prince George Ballroom, will feature small plates from many of the city’s most renowned restaurants, like Blue Hill, Gramercy Tavern and Jean-Georges. Yum!<br /><br />We won with our <a href="http://anarchyinajar.blogspot.com/2009/09/apple-preserves-with-calvados-and.html" target="_blank">Pink Pearl Apple Preserves with Calvados and Cardamom</a> recipe. Yes, the jam is pink, the apples come from <a href="http://montgomeryplaceorchards.blogspot.com/2009/05/spring-school-tours.html">Montgomery Place Farms</a> in upstate New York, and I picked the cardamom in Kerala, Southeast India. It's the bomb and will be featured on our fall menu.<br /><br />If you want a taste, within the month we will have some in a jar for the new <a href="http://greenpointfoodmarket.wordpress.com/" target="_blank">Greenpoint Food Market</a>, where we will be most Saturdays. Come say hi!Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com2tag:blogger.com,1999:blog-7387684184985563081.post-27476895356108792532009-09-15T15:14:00.003-04:002009-09-15T15:21:41.087-04:00Greenpoint Food Bonanza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://greenpointfoodmarket.files.wordpress.com/2009/09/img_77851.jpg?w=500&h=375"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://greenpointfoodmarket.files.wordpress.com/2009/09/img_77851.jpg?w=500&h=375" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://greenpointfoodmarket.files.wordpress.com/2009/09/img_7755.jpg?w=500&h=375"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://greenpointfoodmarket.files.wordpress.com/2009/09/img_7755.jpg?w=500&h=375" alt="" border="0" /></a>Anarchy was in the house last Saturday at the inaugural <a href="http://greenpointfoodmarket.wordpress.com/">Greenpoint Food Market</a>. We had a great time hangin with the most amazing array of vendors and eaters. Our jams had great company alongside locally made pickles, kimchi, deviled eggs, the most delivious ginger drink, cookies, fabulous bundt cakes and more.<br /><br />Head to the weekly food market every Saturday inside the <strong>Church of Messiah</strong> located at 129 Russell Street between Nassau and Driggs Ave in Greenpoint, Brooklyn and eat your heart out. You won't be disapointed.<br /><br />Jam on.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-88925708874715516062009-09-11T10:49:00.004-04:002009-09-11T15:18:36.472-04:00In the Belly of Autumn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm1.static.flickr.com/110/313810720_ea3d1b5ee4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 334px;" src="http://farm1.static.flickr.com/110/313810720_ea3d1b5ee4.jpg" alt="" border="0" /></a>I preserved the last wild blueberries of summer today, cooking up a batch of <span style="font-style: italic;">Easy Like Sunday Morning</span> blueberry jam for the <a href="http://greenpointfoodmarket.wordpress.com/">Greenpoint Food Market</a> tomorrow. Rain poured down on the little restaurant in Brooklyn, the door open to the back garden that was now filled with branches and leaves as the winds of autumn swept in great waves through the city, pulling us swiftly into autumn.<br /><br />The kitchen at <a href="http://www.chestnutonsmith.com/">Chestnut </a>was warm and fragrant with the scent of hot blueberries and maple syrup, alongside the pastry chef's roasting peaches and melting chocolate. As the wind and rain sang through the doorway and the radio played patriotic songs to commemorate 9/11, we became nostalgic and wistful. In the fulcrum of memories, both of us started to wax poetic about fruit recipes for fall and winter: pears and Pinot Noir, apples with port and nutmeg, marmalades to tickle the tastebuds such as kumquat/cranberry and grapefruit/tarragon, and the dilemma of acquiring really fresh persimmons in NYC. Wild and whimsical flavor combinations ricashayed around the kitchen as we conjured up new inventions and prepared imaginary provisions for winter.<br /><br />In the spirit of the season, the weather, the day: jam on.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-24184083078273173712009-09-10T13:24:00.004-04:002009-09-10T14:01:23.219-04:00The Rejam Incentive: Reduce + Reuse + Recycle = Reward<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kYSOf-ZnhHLBP8Pst8nsb4zIQQh_mBRqRrN-4fPa58POfHZJa8UkESKoXQLB2wVW0cpDdgt7lr13YpOT2iiNL8qcqTmkbW9XuUHDnWUH-2OKZF_iUUBOUovpczjDSY1V_5zZ3v_hfEQ/s1600-h/rejam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8kYSOf-ZnhHLBP8Pst8nsb4zIQQh_mBRqRrN-4fPa58POfHZJa8UkESKoXQLB2wVW0cpDdgt7lr13YpOT2iiNL8qcqTmkbW9XuUHDnWUH-2OKZF_iUUBOUovpczjDSY1V_5zZ3v_hfEQ/s320/rejam.jpg" alt="" id="BLOGGER_PHOTO_ID_5379900028431540562" border="0" /></a><br /><br />At Anarchy in a Jar we try and be as green as possible (e. g., local & organic fruit, <a href="http://anarchyinajar.blogspot.com/2009/07/traffic-jam-anarchy-in-jars-bike.html">eco-delivery</a> service). Glass jars can be used over and over again--sterilized with every batch, of course. We can't reuse the flat lid--the rubber needs to be new and perfect to create a proper seal--but the metal ring and the jar are 100% reusable.<br /><br />The Rejam Incentive:<br />If you return your jars to us we will give you a <span style="font-weight: bold;">dollar </span>off your next jar of jam. Help save the planet, one jar at a time. We already have some smart green jamarchists who have been returning their jars like good citizens (thanks, Holly).<br /><br />Wanna join the Rejam and return your jars? You can find us at the the <a href="http://greenpointfoodmarket.wordpress.com/">Greenpoint Food Market</a> a few Saturdays a month or <a href="http://www.blogger.com/anarchyinajar@gmail.com">email us</a> for drop-off locations.<br /><br />It's easy being green. Jam on.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com1tag:blogger.com,1999:blog-7387684184985563081.post-8460750259095480572009-09-10T00:51:00.004-04:002009-09-10T14:04:32.621-04:00Midnight MusingIt could have been the late hour. Or the hours of jamming we had put behind us. Perhaps it was the wild winds blowing outside the kitchen window, ushering in the fall. Regardless, it was midnight when inspiration hits (isn't that always the case?).<br />Please come say hello to the ladies of Anarchy this Saturday at the <a href="http://greenpointfoodmarket.wordpress.com/">Greenpoint Food Market</a> from 12-6pm and grab a scone---we promise to smother it with the last taste of summer, our newest creation and two of our all-time favorite flavors--Basil Blackberry. Sure to be a classic.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-75971323610317573772009-09-08T19:24:00.002-04:002009-09-08T19:49:48.140-04:00Jamarchists in the Kitchen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.bramblyhedge.co.uk/images/recipe_mast.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 234px; height: 282px;" src="http://www.bramblyhedge.co.uk/images/recipe_mast.jpg" alt="" border="0" /></a><br />We cooked up a batch of our classic raspberry balsamic jam and another of blackberry this morning at <a href="http://nymag.com/listings/restaurant/chestnut/">Chestnut </a>in Carroll Gardens, Brooklyn. Chestnut is a charming and insanely delicious restaurant where we be jammin' at dawn. I highly recommend you eat here, whether for a romantic date in the back garden before winter sets in, or a cozy glass of wine and small plates at the bar--the gnocci is made in house and divine. Chef <a href="http://www.starchefs.com/chefs/rising_stars/2007/new_york/html/bio_d_eardley.shtml">Daniel Eardley</a> uses mostly local and organic ingredients and describes his cozy and welcoming restaurant as eating at grandma's (top chef grandma, that is)--a perfect place for us jamarchists to cook up our concoctions! If you go, make sure you eat dessert. Chestnut's dessert chef, Carla, whips up magical things alongside us in the morning when it is the ladies-who-make-sweetness that preside.<br /><br /><div><div> </div><div>Jam on.</div></div>Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-39483946072531622252009-09-08T16:25:00.007-04:002009-09-08T19:50:37.063-04:00Emma's Raspberry Jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgResUxmHtT32OKY8t7xxTFoHRTF9jjDwZNiPdLAR87AFna6mTF9ha9FNKUhb05W6jywaKvEocXoGugZATcoayMh6K4Lzxxtce0WiA1Rdx2sf4XY_8V2DyAasu0XScKwryu1ff_rEJFirI/s1600-h/berry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgResUxmHtT32OKY8t7xxTFoHRTF9jjDwZNiPdLAR87AFna6mTF9ha9FNKUhb05W6jywaKvEocXoGugZATcoayMh6K4Lzxxtce0WiA1Rdx2sf4XY_8V2DyAasu0XScKwryu1ff_rEJFirI/s320/berry.jpg" alt="" id="BLOGGER_PHOTO_ID_5379238637986552194" border="0" /></a><br />Each batch is being named for our favorite jamarchists who helped us pick and gather the fruit. This batch is named after my little sister, who helped pick the berries with me and took the beautiful photo above. Thanks lil' Em!Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com1tag:blogger.com,1999:blog-7387684184985563081.post-72216550408649865532009-09-06T17:06:00.006-04:002009-09-15T15:13:54.184-04:00Apple Preserves with Calvados and Cardamom<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lqn67C9g6y_9msNgFHlWRCDkTk3Dj-DEn-3u8WeJVkXJcikw2WqS0Mg8mOl5p8vzRSL7qI38677cddeafZiloybPS6w1A5uqHFoGYfMywnjJ0Gd6YRCV1ddSSpJYT8eeWuhJVAoRt3hf/s400/apple+bite.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5lqn67C9g6y_9msNgFHlWRCDkTk3Dj-DEn-3u8WeJVkXJcikw2WqS0Mg8mOl5p8vzRSL7qI38677cddeafZiloybPS6w1A5uqHFoGYfMywnjJ0Gd6YRCV1ddSSpJYT8eeWuhJVAoRt3hf/s400/apple+bite.JPG" alt="" border="0" /></a><br /><span style="font-weight: bold;">Pink Pearl Apple Preserves with Calvados and Cardamom</span><br /><span style="font-style: italic;">Pink Pearl apples, Calvados, cardamom, sugar, lemon juice</span><br /><br />I visited my friend Talea at <a href="http://montgomeryplaceorchards.blogspot.com/2009/05/spring-school-tours.html">Montgomery Place Farms</a> in <span>Annandale-on-Hudson, NY in Northern Dutchess County this weekend. Talea was my first jam teacher (besides my mother) when I was an innocent 21 year old. She grows mostly organic, heirloom fruit and sells her bounty at the Montgomery Place Farm Stand </span>at the intersection of 9G and Route 199<span> near Redhook, NY. She also sells her jam and honey there, which might be as good as ours if not better. If you visit, give her a hug from the Anarchy girls.<br /><br />Talea sold me some amazing heirloom</span> Pink Pearl apples--tart, sweet and buttery with a marbled pink flesh. Maybe it's because they're pink, but they taste sweeter and zippier than their white-fleshed relatives. I instantly began to imagine the jam I would make with these beauties.<br /><br />These apples were so special I had to preserve them with equally amazing companions. Calvados (apple brandy) and cardamom that I collected in the <a href="http://en.wikipedia.org/wiki/Cardamom_Hills">Cardamom Hills</a> of southeast Kerala, India--where the air smells of pepper, tea and cardamom--balance beautifully with the apples. Tart, sweet and spicy! My father used to splash (and drink, of course) Calvados on pork and baked apples in the depths of winter, and the taste recalls the warmth of cooking with my family. Look for these preserves on Anarchy's autumn menu!<br /><br /><span style="font-weight: bold;">Recipe</span><br /><br />2 1/4 pounds Pink Pearl apples (other tart varieties will work too), peeled, cored and cut into chunks<br />1 3/4 cups granulated sugar<br />Juice of 1 lemon<br />1 tablespoon cardamom pods (wrapped in cheesecloth)<br />1 1/2 cups Calvados* (apple brandy)<br /><br />In a preserving pan, combine the apples, sugar, and lemon juice. Bring to a simmer, and then pour into a bowl (ceramic is best). Cover the fruit with a sheet of parchment paper and refrigerate overnight. <p>Next day, separate apples from their juice. Add Calvados and cardamom to apple liquid and bring this preparation to a boil in a preserving pan, stirring gently. Skim. Continue cooking on high heat 5 minutes, stirring constantly. </p><p>Place a candy thermometer in the jam. It will be ready when it reaches the setting point 105°C\220°F.</p><p>Add apples and return to a boil. Check the set or that the temp is back to 105°C\220°F. Do not let jam scorch. Remove cardamom pods.<br /></p><p>Finish by filling the jars to within a 1/4 in of top with the preserves and seal (for jar preparation, see<a href="http://anarchyinajar.blogspot.com/2009/02/blood-orange-marmalade-other-citrus-can.html"> this detailed recipe</a>). Boil for 10 minutes in a water bath. Let rest 5 minutes, then remove.<br /></p>Makes about 4 8oz jars.<br /><br />*Go totally local and use New York made apply brandy! <a href="http://www.wvwinery.com/">Warwick Valley Winery & Distillery</a> in Warwick, NY makes a great one.<br /><span style="font-size:85%;"><br />Thanks to the <a href="http://theveggievoice.blogspot.com/">Veggie Voice blog</a> for the great image. My pink pearl pics were shabby compared to yours.</span>Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-42834981555736541012009-09-02T15:44:00.006-04:002009-09-02T16:39:11.524-04:00Dark Kiss in a Jam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0J_pF1hFhiST3Iz_mS0LlJYcXIff59QzDWV9fj0WoEXwtHo4Tt3iY54j8e9shnnodMT3vc8Nta6sUYDSN-uf3_5OAOUpuhgNb1iHTyS6Qp7OEcx38O9UrDXX_CeIjN6gaDUACXlQDxG8/s1600-h/lime2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0J_pF1hFhiST3Iz_mS0LlJYcXIff59QzDWV9fj0WoEXwtHo4Tt3iY54j8e9shnnodMT3vc8Nta6sUYDSN-uf3_5OAOUpuhgNb1iHTyS6Qp7OEcx38O9UrDXX_CeIjN6gaDUACXlQDxG8/s200/lime2.jpg" alt="" id="BLOGGER_PHOTO_ID_5376967918129915554" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqeHNN8C2BqBQvZkTySE3FnjD_AyS70N1ufCtqrFRSMgxsrWkvKLONtNuZFtLR7LUyxIjHhKccrkRRtl2xlROiJVMTAbZQV0WfMqk6ZVNWwbjUJK80ymfBBB3vibbMlmykMYxHgwb_7Y/s1600-h/raz2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfqeHNN8C2BqBQvZkTySE3FnjD_AyS70N1ufCtqrFRSMgxsrWkvKLONtNuZFtLR7LUyxIjHhKccrkRRtl2xlROiJVMTAbZQV0WfMqk6ZVNWwbjUJK80ymfBBB3vibbMlmykMYxHgwb_7Y/s200/raz2.jpg" alt="" id="BLOGGER_PHOTO_ID_5376967295864146082" border="0" /></a><br />Our Dark Kiss Jam with black raspberries, white and yellow peaches, sugar and a little lemon juice failed to pack the kind of punch the name and our label demands in a jam. What to do?<br /><br />It needed more acidity, and a deeper, more complex series of flavors. Sweet, tart, sour and then possibly a teeny hit of bitter zest. Also, the texture of the peaches was difficult. They turned to baby food and failed to give the peachy, juicy punch that happens when they're fresh and raw.<br /><br />How to repair our Dark Kiss?<br /><br />For the flavor I'm adding lime juice and pithless lime peel that has been simmered with sugar until it is translucent and soft. The texture is trickier, but I am working with mashing the fruit and adding all natural pectin. The combination of pectin and lime should make the jam firmer, and less like baby food.<br /><br />I'll let you know when the jam is fixed. Until then, we be jammin.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-37685604892621415052009-09-02T15:35:00.001-04:002009-09-11T16:53:47.500-04:00Sugar Plum Fairy Preserves<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm4.static.flickr.com/3550/3636661933_efd0af8be6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 500px;" src="http://farm4.static.flickr.com/3550/3636661933_efd0af8be6.jpg" alt="" border="0" /></a><br /><br /><div><strong>Sugar Plum Fairy Preserves</strong></div><div><em>Golden sugar plums, trockenbeerenauslese (ice dessert wine), and sugar<br /><br /></em></div>A tantalizing mix of sugar plums from upstate New York and an amazing bottle of trockenbeerenauslese ice wine. Trockenbeerenauslese is made from grapes left on the vine until nearly dry. Because these grapes, picked one by one at fullest maturity, are very concentrated in flavor and sugar, they produce extremely rich, nectarous wines often described as "liquid gold".<br /><br />This is top shelf jam. Exquisite plum flavors, concentrated sweet fruit balanced beautifully by acidity to maintain a light and lively feel in the mouth and heady pleasure to all the senses. Close your eyes and eat this with a spoon.<br /><p></p>2 1/4 pounds sugar plums (other small plums will work too), pitted and cut in half<br />1 1/2 cups granulated sugar<br />Juice of 1 lemon<br />2 1/2 cups Trockenbeerenauslese*<p></p>In a preserving pan, combine the plum halves, sugar, and lemon juice. Bring to a simmer, and then pour into a bowl (ceramic is best). Cover the fruit with a sheet of parchment paper and refrigerate overnight. <p>Next day, separate plums from their juice. Add ice wine to plum liquid and bring this preparation to a boil in a preserving pan, stirring gently. Skim. Continue cooking on high heat 5 minutes, stirring constantly. </p><p>Place a candy thermometer in the jam. It will be ready when it reaches the setting point 105°C\220°F.</p><p>Add plums and return to a boil. Check the set or that the temp is back to 105°C\220°F. Do not let jam scorch.<br /></p><p>Finish by filling the jars to within a 1/4 in of top with the preserves and seal (for jar preparation, see<a href="http://anarchyinajar.blogspot.com/2009/02/blood-orange-marmalade-other-citrus-can.html"> this detailed recipe</a>). Boil for 10 minutes in a water bath. Let rest 5 minutes, then remove.<br /></p>Makes about 4 8oz jars.<br /><br />*Did you know New York is the 2nd largest wine producing state in the US? And some of them kick ass. Try one of New York's own ice wines in this recipe, a great alternative to the pricey <span style="font-style: italic;">Trockenbeerenauslese </span>(you don't really need to spend $200 on this jam). Casa Larga Vineyards 2006 Fiori Delle Stella Vidal Ice Wine, Duck Walk Vineyards 2007 Vidal Blanc Ice Wine, and Standing Stone Vineyards 2008 Vidal Ice are all award winning wines.<br /><br /><span style="font-size:78%;">note: too busy balancing wine and plums, I failed to photograph this gorgeous creation and everyone who bought jars claims to have eaten it already. But this flickr gal took an awesome pic!</span>Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-16741502306368555392009-09-02T12:59:00.008-04:002009-09-02T15:44:24.270-04:00Rise of the Jamarchy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGDXXzqimmEzbP-_zKkExty2zgHvxQX_XHoJQPKG-aKYLtGDLm7PeTAGbdA87WbUT0bpJzGcaiz61FbB9TSj0cblJgdxHSv3olHj65fCA-LBODCm3IA4Oguwyc-zLkLgCMWboIj6tRg4/s1600-h/jamboree.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNGDXXzqimmEzbP-_zKkExty2zgHvxQX_XHoJQPKG-aKYLtGDLm7PeTAGbdA87WbUT0bpJzGcaiz61FbB9TSj0cblJgdxHSv3olHj65fCA-LBODCm3IA4Oguwyc-zLkLgCMWboIj6tRg4/s320/jamboree.jpg" alt="" id="BLOGGER_PHOTO_ID_5376958014347661298" border="0" /></a><br /><div>We had another successful jam-boree jam tasting this past weekend, and cooked up some specialty, limited supply concoctions for the occasion. Thanks, Jamarchists, for a good time. We'll have another jam tasting in December.<br /><br /></div><div> </div><div></div><div>Here's a sampling:<br /><br /></div><div></div><div><strong>Sugar Plum Fairy Preserves</strong></div><div><em>Golden sugar plums, trockenbeerenauslese (ice dessert wine), and sugar</em></div><div>A tantalizing mix of sugar plums from upstate New York and an amazing bottle of fancy trockenbeerenauslese ice wine. Trockenbeerenauslese is made from grapes left on the vine until nearly dry. Because these grapes, picked one by one at fullest maturity, are very concentrated in flavor and sugar, they produce extremely rich, nectarous wines often described as "liquid gold". This is top shelf jam. Exquisite plum flavors, concentrated sweet fruit balanced beautifully by acidity to maintain a light and lively feel in the mouth and heady pleasure to all the senses. Close your eyes and eat this with a spoon.<br /><br /></div><div> </div><div></div><div><strong>Fig-alicious Jam</strong></div><div><em>black mission figs, sugar and lemon juice</em></div><div>Made black mission figs that were picked fresh and smuggled to us from California (thanks Jamarchist agents). Pure, perfect fig. A sweet, flavorful aphrodisiac.<br /><br /></div><div> </div><div></div><div></div><div><strong>Easy Like Sunday Morning Blueberry Jam</strong></div><div><em>blueberries, maple syrup, sugar and lemon juice</em></div><div>Made from a mix of blueberries from <a href="http://wolfkahn.com/">Uncle Wolf's</a> and <a href="http://www.kelderfarm.com/">Kelder's Farm</a> in upstate New York. Sweet blueberry perfection with a rich maple syrup body. Loose, European style set.<br /><br /></div><div></div><div>Due to the success of Easy Like Sunday Morning, well be adding it to our permanent menu!<br /><br /></div><div> </div><div></div><div>For more info on our jams, jellies, chutneys and preserves, see our <a href="http://anarchyinajar.blogspot.com/2009/07/tasting-notes-whats-in-jam.html">tasting notes</a> page.</div>Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com1tag:blogger.com,1999:blog-7387684184985563081.post-36886172803041360492009-08-24T18:11:00.006-04:002009-08-27T16:06:17.852-04:00Jammin on the Road<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0k-ty5tWO2q8nk-PVgh0yHL-VuYARZVOQZYUaXPu8HW5VoYTHjMPZcxtAPfiEx8W-fdwrbYmV6K4LeEDT6Xiyx8jsj9fPBmUeSADGBJpzPBYETsOYz84MenNPdDL9RvShUbJPJcHafgA/s1600-h/fig.jpg"><img id="BLOGGER_PHOTO_ID_5373709351722810210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0k-ty5tWO2q8nk-PVgh0yHL-VuYARZVOQZYUaXPu8HW5VoYTHjMPZcxtAPfiEx8W-fdwrbYmV6K4LeEDT6Xiyx8jsj9fPBmUeSADGBJpzPBYETsOYz84MenNPdDL9RvShUbJPJcHafgA/s320/fig.jpg" border="0" /></a><br /><div style="TEXT-ALIGN: center"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8C-rp_393Ldoy6NeXItRXD_aiiefoz9lWkCRYSsVQVbNeKFIJTH0Ojp-FcG8nfoYg9CqHDb6xdbZCTh8kn702-ynGaFuM_zSJg57tU1L_RexI8rT4ams9pGj3VPu_QuGsq79CG2kgZO4/s1600-h/jammin.jpg"><img id="BLOGGER_PHOTO_ID_5373657746473879906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: pointer; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8C-rp_393Ldoy6NeXItRXD_aiiefoz9lWkCRYSsVQVbNeKFIJTH0Ojp-FcG8nfoYg9CqHDb6xdbZCTh8kn702-ynGaFuM_zSJg57tU1L_RexI8rT4ams9pGj3VPu_QuGsq79CG2kgZO4/s400/jammin.jpg" border="0" /></a><span style="font-size:85%;"><span style="FONT-STYLE: italic">Jammin at Casa Blanco</span></span><br /><br /></div>The ladies of Anarchy have been on the road in New England and California the past few weeks, vacationing and collecting fruit to play with.<br /><br />Liv traveled to Vermont and acquired some raspberries and blackberries from <a href="http://wolfkahn.com/">Uncle Wolf</a> (a great painter and generous fruit gatherer) and to Southern California where she picked fresh, gorgeous black mission figs that we made into some stellar jam (<span style="FONT-STYLE: italic">Forbidden Fig Jam</span>).<br /><br />Laena went to Cape Cod where she foraged for rosehips (to be made into <span style="FONT-STYLE: italic">Really Rosy Rosehip Jelly</span>) and Maine where she got blueberries (for <span style="FONT-STYLE: italic">Easy Like Sunday Morning Blueberry Preserves</span> with maple syrup and <em>Bitter Blue</em> blueberry marmalade), some of which she made into a pie for Andy's infamous garden party at Casa Blanco.<br /><br />Now we are back in Brooklyn preserving our adventures in a jar.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com2tag:blogger.com,1999:blog-7387684184985563081.post-82257849994182564162009-08-14T14:37:00.003-04:002009-08-24T18:10:59.607-04:00Black Like My Heart<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZWf2g7iWwSSvvDIJqPBAzIJ9LXd9sOouIZMIXzroOq2iUGCaWDtw5cfVIOa-uQZ-ke1Bp7T12JGAt5uvcLUpuVhp47GhGMc0qDU1qHwI5emhW1A6R2ezrOVFug_0hVUs2yyz5IwlczA/s1600-h/blakrazz.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVZWf2g7iWwSSvvDIJqPBAzIJ9LXd9sOouIZMIXzroOq2iUGCaWDtw5cfVIOa-uQZ-ke1Bp7T12JGAt5uvcLUpuVhp47GhGMc0qDU1qHwI5emhW1A6R2ezrOVFug_0hVUs2yyz5IwlczA/s320/blakrazz.jpg" alt="" id="BLOGGER_PHOTO_ID_5369890651434234290" border="0" /></a><br />We picked up some fabulous white and yellow peaches from Biarmere Farm on Long Island. Clark and his crew at Briarmere run a great fruit stand on the North Fork, and are world famous for their super delicious pies. There was a line out the door and down the street, and people leaving with armfuls of pies.<br /><br />Upon our return to the other end of the Island, we started experimenting. The results?<br /><br /><span style="font-style: italic;">A Real Peach Jam </span><span>with white and yellow peaches</span><br /><span style="font-style: italic;">Rose White Jam </span><span>with white and yellow peaches and rose water</span><br /><span style="font-style: italic;">Black Like My Heart Jam </span><span>with yellow and white peaches and black raspberries</span><br /><br />Each one is a divine peach explosion.<br /><br />Jam on.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-38104075548054615472009-08-06T16:30:00.007-04:002009-08-10T21:29:12.525-04:00Gnomes and Red Currants<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeFayajPyITvOqd_P8ipqZQVkVzLgZybCa9djcb2kvET-mC8WBCPz7liB8Vr0L4VXdgQWBvSo-uvbwvg4B47f8_IoLs-xnnlzbr3X6I5IVos6AhT6jdQwtrY3M8kTYQb6e_xXbns66S0/s1600-h/3795658019_dd21df63c3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeFayajPyITvOqd_P8ipqZQVkVzLgZybCa9djcb2kvET-mC8WBCPz7liB8Vr0L4VXdgQWBvSo-uvbwvg4B47f8_IoLs-xnnlzbr3X6I5IVos6AhT6jdQwtrY3M8kTYQb6e_xXbns66S0/s320/3795658019_dd21df63c3.jpg" alt="" id="BLOGGER_PHOTO_ID_5366972264195408386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVJjPDegLhrkhgD4JxsPnzrBxmgYQXuLUveZSaWa9L2DjSGq8OoO_uZc_89qPspr266KO5sUEkmZ6IqPKzPmdexVFfq81Lgzux6-PLc4oSk-v-FGEMjemj9YnEvXZd7o-JuBAUr_syr4/s1600-h/3796384586_7f7515461d.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUVJjPDegLhrkhgD4JxsPnzrBxmgYQXuLUveZSaWa9L2DjSGq8OoO_uZc_89qPspr266KO5sUEkmZ6IqPKzPmdexVFfq81Lgzux6-PLc4oSk-v-FGEMjemj9YnEvXZd7o-JuBAUr_syr4/s320/3796384586_7f7515461d.jpg" alt="" id="BLOGGER_PHOTO_ID_5366972258097874722" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaUG06XsQlP96xPt1CO3PtX0ERV0Ti4gpUCuONsMGb8Zn6YjMlJi1sTtNTbo-2Lt7wNd7G0TUbK7m1wAbnQsU8pm73S0F7VQPj1o-3ulMDE19bS1rTq3MmXPsVFX0jOh9a9Qf78E1Qy0/s1600-h/3796424494_ccb86bf164.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihaUG06XsQlP96xPt1CO3PtX0ERV0Ti4gpUCuONsMGb8Zn6YjMlJi1sTtNTbo-2Lt7wNd7G0TUbK7m1wAbnQsU8pm73S0F7VQPj1o-3ulMDE19bS1rTq3MmXPsVFX0jOh9a9Qf78E1Qy0/s320/3796424494_ccb86bf164.jpg" alt="" id="BLOGGER_PHOTO_ID_5366972255278477122" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDt4tTJ-y1fdm2vSiwbr3J51Jwz_j25uP6SMVYTYC06mdv9AbKXQImJ79oZnQH_v3h_gJXSOhQrv5MbFvYBnL1VAW15i8mGoEO7yfGFJXStDH_ZKTn_cANNvIAPF5hSLiNPIotiC9N54/s1600-h/3796486384_51787eca06.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDt4tTJ-y1fdm2vSiwbr3J51Jwz_j25uP6SMVYTYC06mdv9AbKXQImJ79oZnQH_v3h_gJXSOhQrv5MbFvYBnL1VAW15i8mGoEO7yfGFJXStDH_ZKTn_cANNvIAPF5hSLiNPIotiC9N54/s320/3796486384_51787eca06.jpg" alt="" id="BLOGGER_PHOTO_ID_5366972251777761874" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV8zFUP67FBuxzLUuxce3vuBfUYiR7YYDA1bR16keHfBjh9c1OTCYw8bO1twXraCnmyxwgtYcmxOhPs6zW4ZJCfH95vGwvkAAGXtTgMD8Of2O14GDIrCSMqTie9a3Wba4NrJgOqM_CUI/s1600-h/3796537004_32ed1a9d5f.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV8zFUP67FBuxzLUuxce3vuBfUYiR7YYDA1bR16keHfBjh9c1OTCYw8bO1twXraCnmyxwgtYcmxOhPs6zW4ZJCfH95vGwvkAAGXtTgMD8Of2O14GDIrCSMqTie9a3Wba4NrJgOqM_CUI/s320/3796537004_32ed1a9d5f.jpg" alt="" id="BLOGGER_PHOTO_ID_5366972248471203426" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.groseille.com/images/photo1879.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 235px; height: 240px;" src="http://www.groseille.com/images/photo1879.jpg" alt="" border="0" /></a><br />Today I picked red currents from <a href="http://www.kelderfarm.com/">Kelder's Farm</a> in Accord, New York. Their fruit is not organic, but is low-spray and beautiful. They are some of the nicest people you will come across, and their farm is beautiful without being fancy or "fussy". This is not Martha Stewart's made-over version of a farm--you know you're on a farm, and I can't help but admire and love the wild flowers growing amidst the berry bushes accompanied by the frog pond symphony of ribbits as hawks soar overhead. Ah, the country. And they have goats, <a name="fun">Walter the Donkey</a>, some pot-bellied pigs, and a giant 80 foot gnome!<br /><br />Red currants are a wonderful fruit, and make a terrific tart jelly that is great on toast, a <a href="http://somewhereinthekitchen.blogspot.com/2009/05/fresh-berry-tart-with-red-currant-glaze.html">tart glaze</a>, or with <a href="http://www.macromeats-gourmetgame.com.au/Recipes/Roast_Kangaroo_with_Red_Currant_Sauce_.aspx">meats</a>. The famous <a href="http://en.wikipedia.org/wiki/Bar-le-duc_jelly">Bar-le-duc</a> jam (akin to caviar) from France goes for $40 a jar and was enjoyed by Mary Queen of Scots. They grow in grape-like clusters on bushes, hanging ruby red under a canopy of leaves. Native to Europe and related to the gooseberry, the fruit has become rare in the United States. Red currants are just starting to be cultivated again after being uprooted in the early 1900s when they were mistakenly thought to promote a tree disease.<br /><br />Currants are extremely good for you (move over, hipster goji berries), and are high in vitamin C, B1, iron, fruit acids, and fiber. They have many medicinal properties as well, including fever-reducing, sweat-inducing, menstrual-flow inducing, mildly laxative, astringent, appetite increasing, diuretic and digestive properties. Wow.<br /><br />Look for Anarchy's miracle-cure Red Currant Jelly coming soon.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-42773039385592731632009-07-30T15:53:00.002-04:002009-08-10T21:30:23.437-04:00Traffic Jam: Anarchy in a Jar's Bike Delivery Service<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDE3hJNIImJJCwSJBGvJyCrzLfgDQkYrPCfR_WkZvEphBt6tJzSOfcN7a4OJrZ_nZ407K01ZErIltcK9MmC6LEAefd04HzeJ-j2_UmmWS6F5LY2R-fV_x0jejbKNJ1Xt1EwVUQMKW8PF8/s1600-h/bluebell.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDE3hJNIImJJCwSJBGvJyCrzLfgDQkYrPCfR_WkZvEphBt6tJzSOfcN7a4OJrZ_nZ407K01ZErIltcK9MmC6LEAefd04HzeJ-j2_UmmWS6F5LY2R-fV_x0jejbKNJ1Xt1EwVUQMKW8PF8/s320/bluebell.jpg" alt="" id="BLOGGER_PHOTO_ID_5364345254079965650" border="0" /></a><br />Need some jam RIGHT NOW? Do you live in Brooklyn? We can deliver the goods to your door via our bike, Bluebell. She is the perfect eco-delivery vehicle: zero-emissions and beautiful at the same time.<br /><br />It's a recession, people, and eating out is so passe. That's why Traffic Jam is here to rock your Sunday morning.<br /><br />If you're really nice we'll bring you the scones too.<br /><br />Email us at <a href="mailto:anarchyinajar@gmail.com">anarchyinajar@gmail.com</a> to schedule a delivery or direct message us on Twitter: brooklynjam.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com3tag:blogger.com,1999:blog-7387684184985563081.post-20219692052917137862009-07-30T15:19:00.006-04:002009-07-30T15:49:38.624-04:00Cherry Preserves<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjQwTdOqpNlzhHJNUAVBO_sCHta1QIt_TX2IY2_B_QmLItpeUpl-I95r_6Dk7wxoL1iXVi2kG4q5O_6aWtlg8Em7zvlA3W9FfDiOJBdqjWIfpaYURlraLfaKPEiraCZW1_09u8m0LEhM/s1600-h/cherry1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjQwTdOqpNlzhHJNUAVBO_sCHta1QIt_TX2IY2_B_QmLItpeUpl-I95r_6Dk7wxoL1iXVi2kG4q5O_6aWtlg8Em7zvlA3W9FfDiOJBdqjWIfpaYURlraLfaKPEiraCZW1_09u8m0LEhM/s320/cherry1.jpg" alt="" id="BLOGGER_PHOTO_ID_5364336586803236066" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxXVHH4Gjqw5opiOWTTJDzBmvLGBeXp3q1RyZcKIBMMX2hznKB61Qsl8xueQ0lIlJ3Vg6mWkAoJ18dKBRyGyN_VYPUUrcADOVXv3DBVDeK1ZQra7uIvKFoe-fpCMG_91Ohtj0qTEVQx0/s1600-h/cherry2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAxXVHH4Gjqw5opiOWTTJDzBmvLGBeXp3q1RyZcKIBMMX2hznKB61Qsl8xueQ0lIlJ3Vg6mWkAoJ18dKBRyGyN_VYPUUrcADOVXv3DBVDeK1ZQra7uIvKFoe-fpCMG_91Ohtj0qTEVQx0/s320/cherry2.jpg" alt="" id="BLOGGER_PHOTO_ID_5364338349963375042" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9ovzOGlIZBPPY_diDKvsIIauWegH4LrbecH4leZNuC5c0g9cdJjCEqVG6mkYiHCPDmd2mhHLiPfeKA6yptFV3PIIxXvMFs_twO0C3BVf4OWClpYNHYvbCvzBWg0Y-rfmI34kf5NmLTs/s1600-h/cherry3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9ovzOGlIZBPPY_diDKvsIIauWegH4LrbecH4leZNuC5c0g9cdJjCEqVG6mkYiHCPDmd2mhHLiPfeKA6yptFV3PIIxXvMFs_twO0C3BVf4OWClpYNHYvbCvzBWg0Y-rfmI34kf5NmLTs/s320/cherry3.jpg" alt="" id="BLOGGER_PHOTO_ID_5364338403506777986" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6Js9w1dgmqSn211FlDQJicXzNBzVKGtdaPcqNyjyKkaYw_bk4ImeTSEd4IN-LsruB8whRR112hGjY-SGzLCiE0QM8x9JTy1hB2AYkkimINs69UneL6fmdzu63-ub9B-fj4sm1snf3j8/s1600-h/cherry4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6Js9w1dgmqSn211FlDQJicXzNBzVKGtdaPcqNyjyKkaYw_bk4ImeTSEd4IN-LsruB8whRR112hGjY-SGzLCiE0QM8x9JTy1hB2AYkkimINs69UneL6fmdzu63-ub9B-fj4sm1snf3j8/s320/cherry4.jpg" alt="" id="BLOGGER_PHOTO_ID_5364336697940075170" border="0" /></a><br />They're here. The new batch of Anarchy in a Jar cherry preserves.<br /><br /><span style="font-weight: bold;">Midnight Morello Preserves</span> are made with low-spray Morello black sour cherries. These beauts are a gorgeous dark red color, with a jewel-toned ruby glow. Sweet cherry aroma finishes with a tart, crisp acidity in good balance. We have them in a loose, European style and a firmer, New World style set.<br /><br /><span style="font-weight: bold;">Amarelle Sour Cherries in Syrup (Amarene Sciroppate)</span><span style="font-style: italic;"> </span>are made with low-spray Montmorency amarelle red sour cherries. These are simply cherries preserved in syrup, with a tart finish and a natural almond aroma. Delicious mixed with water (to make the Persian drink, Sharbateh Albaloo), soda water or tonic, on ice cream or cake, and in <a href="http://anarchyinajar.blogspot.com/2009/07/drunk-cherries.html">cocktails</a>.<br /><br />Like most of our jams, the fruit is macerated overnight with lemon juice and sugar to allow the sugars to soak into the fruit. This produces a much better tasting jam. Our <a href="http://anarchyinajar.blogspot.com/2009/07/tasting-notes-whats-in-jam.html">tasting notes</a> describe the process, ingredients, and flavors of each jam.<br /><br />Our jams, jellies and preserves are "vintage," made from fruit grown in a particular year and under those unique environmental conditions. Variations in character from year to year can include subtle differences in color, palate, nose, body and development.<br /><br />All of our jams are made in small batches, making each jar unique.<br /><br />Want Anarchy? Email <a href="mailto:anarchyinajar@gmail.com">anarchyinajar@gmail.com</a> to place your order. If you are in Brooklyn, we can deliver via our zero-emissions bike service "Traffic Jam", or you can pick up at our home or tasting parties.<br /><br />Jam on.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com1tag:blogger.com,1999:blog-7387684184985563081.post-75005306034266884832009-07-29T10:46:00.010-04:002009-07-30T15:17:20.567-04:00Jam Pizza<a href="http://farm2.static.flickr.com/1231/1461567284_b8f487fc3b.jpg"><img style="margin: 0px auto 10px; display: block; width: 500px; height: 333px; text-align: center;" alt="" src="http://farm2.static.flickr.com/1231/1461567284_b8f487fc3b.jpg" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1012/1303923267_c1f2a2d7b3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 500px; height: 375px;" src="http://farm2.static.flickr.com/1012/1303923267_c1f2a2d7b3.jpg" alt="" border="0" /></a><br /><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNgNsdaxHs9krCHywWWUf08C49BNC7kcArQFn-Z7dQYwf0zvyxrl3OuIdeFWt-XnrDsU1MOZprxOFzrfr666CcD6FdxU1-nFPr9-Pb-_joFqi_-A5Q7E-b3LRFG_XcyjZe_M_jcKQ6oQ/s1600-h/jampizza.jpg"><img id="BLOGGER_PHOTO_ID_5363933501290060162" style="margin: 0px auto 10px; display: block; width: 320px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaNgNsdaxHs9krCHywWWUf08C49BNC7kcArQFn-Z7dQYwf0zvyxrl3OuIdeFWt-XnrDsU1MOZprxOFzrfr666CcD6FdxU1-nFPr9-Pb-_joFqi_-A5Q7E-b3LRFG_XcyjZe_M_jcKQ6oQ/s320/jampizza.jpg" border="0" /></a> On a hot, humid, 90 degree day, on the top floor of a brownstone in Brooklyn, we decided to make pizza. Not just any pizza: jam pizza. Inventive and masochistic, it was an experiment in food territory that many have navigated, but rarely charted to such extremes by jamarchists with a mission to take it up a notch. Watch out <a href="http://www.pizzaacasa.com/Home.html">Mark Bello</a>, NY Magazine's so called "<a href="http://nymag.com/restaurants/cheapeats/2009/57903/">revolution</a>", and all you other NYC pizza <a href="http://www.nytimes.com/interactive/2009/07/07/dining/20090708-pizza-map.html">mashups</a>, <a href="http://nymag.com/restaurants/cheapeats/2009/57872/">obsessive pizza hords</a>, and <a href="http://slice.seriouseats.com/">pizza pro-bloggers alike</a>--the jam queens are ready to tussle and yes, the revolution still starts here, in your mouth.<br /><div><br /><div><div><div>We made two kinds: the classic with fig jam, proscuitto, parmesan, truffle oil and fresh arugula on top; the trendalicious porker with Midnight Morello black sour cherry preserves, BBQ pulled pork, caramelized onions and manchego cheese.</div><div><br /></div><div>Our advice is make these in the winter.</div><div><br /></div><div><strong></strong></div><span style="font-weight: bold;">Fig You Pizza</span><br />1 lb pizza dough (we like <a href="http://www.101cookbooks.com/archives/001199.html">this recipe</a>)<div><span style="font-size:0;"></span></div>2-3 ounces Parmesan, grated (try other cheese too)*<br />fig jam<br />about 2 ounces prosciutto<br />two generous handfuls of arugula, gently tossed with a little olive oil and coarse sea salt<br />truffle oil to taste<br />yellow cornmeal, for sprinkling the baking sheet<br /><br />Preheat the oven to between 500 to 550 degrees F with a baking stone inside. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on pizza peel or baking sheet, then place your pizza dough on top. Lightly sprinkle truffle oil over the pizza dough, then spread some fig spread on, enough to coat it but not too thick. Lay half the prosciutto on top. Sprinkle with Parmesan, then slide the pizza onto the baking stone.<br /><br />Bake until the crust is browned and the cheese is melted, about 5-8 minutes. Take the pizza out and top with the rest of the prosciutto and a mound of dressed arugula. Sprinkle with truffle oil.<br /><br />*An amazing variation (thanks to Fog lover, <a href="http://carolineabrown.com/">Caroline</a>) that I like to call the "Fig Fog Pizza," is to use Humboldt Fog cheese, which is the best cheese on earth.<div></div><div><br /></div><div><strong>Cherry Pig Pizza</strong></div><div>1 lb pizza dough (we like <a href="http://www.101cookbooks.com/archives/001199.html">this recipe</a>)</div><div>2 cups pulled pork or pork carnitas, shredded</div><div>1/2 cup BBQ sauce (<a href="http://www.seriouseats.com/recipes/2009/05/grilling-basic-barbecue-cue-bbq-sauce-recipe.html">make your own</a>)</div><div>1 onion, sliced and caramelized<br />6 ounces sliced manchego cheese</div><div>Midnight Morello Cherry jam (or make your own, fellow jamarchists)</div><div>yellow cornmeal, for sprinkling the baking sheet<br /><br />Place a pizza stone on the lowest rack of the oven and preheat to between 500 to 550 degrees F with a baking stone inside. Sprinkle about 2 to 3 tablespoons of yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough on the prepared baker's peel or baking sheet. </div><div><br /></div><div>Combine 1/2 cup of cooled barbecue sauce with the pork. Spread some cherry jam on your pizza crust, enough to coat it but not too thick, leaving about 3/4-inch of dough uncovered around the edge. Spread the pulled pork over the sauce, then top with the onions. Spread the cheese evenly over the top. </div><div><br /></div><div>Using a quick flick of the wrist, slide the prepared pizza onto the hot pizza stone and bake for 10 to 12 minutes, or until the crust is crisp and golden and cheese is melted and bubbly.<br /><br />...thanks <a href="http://www.flickr.com/photos/ilrosewood/1303923267/">ilrosewood </a>and<a href="http://www.flickr.com/photos/roboppy/1461567284/"> </a><span style="text-decoration: underline;"><a href="http://www.flickr.com/photos/roboppy/1461567284/">roboppy</a></span> for pics.<br /></div></div></div></div></div></div>Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com2tag:blogger.com,1999:blog-7387684184985563081.post-36268397009564960322009-07-27T18:55:00.003-04:002009-07-27T19:44:44.717-04:00Drunk Cherries<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbC8n7-i6D46KHPAGioPJ-UZgR9GNQWlfL3uU0yNy9gqoi2AW9FXrdbteVQExwczQ_82-zefuCV9lOUg-5EF0BSUHmGnY2o4M2AcEs8sTuopQzvtAMyS1PhXimxJyTu2zevqBvKjk4yy0/s1600-h/drink1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbC8n7-i6D46KHPAGioPJ-UZgR9GNQWlfL3uU0yNy9gqoi2AW9FXrdbteVQExwczQ_82-zefuCV9lOUg-5EF0BSUHmGnY2o4M2AcEs8sTuopQzvtAMyS1PhXimxJyTu2zevqBvKjk4yy0/s320/drink1.jpg" alt="" id="BLOGGER_PHOTO_ID_5363285224064500402" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7_ZbOmIb9cixRIrCd-gU8dr1H5_kfDAf0evBhXfHu6CzjQ00PQ2byQxptOD0d-ipaDpIQjGgta6V-ZG368PLiiVS_su7pr7VAGy7qq787P4_OVAB9Q2RSwp5HPG1qQTmM5ng2xFx2tM/s1600-h/drink2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp7_ZbOmIb9cixRIrCd-gU8dr1H5_kfDAf0evBhXfHu6CzjQ00PQ2byQxptOD0d-ipaDpIQjGgta6V-ZG368PLiiVS_su7pr7VAGy7qq787P4_OVAB9Q2RSwp5HPG1qQTmM5ng2xFx2tM/s320/drink2.jpg" alt="" id="BLOGGER_PHOTO_ID_5363289763206963234" border="0" /></a><br /><span style="font-weight: bold;">Recipes for two cocktails wit</span><span style="font-weight: bold;">h Morello Cherry Liqueur</span><br /><br />What to do when you are consumed by cherries for 3 days of hot and heavy jam making? Make things with them that dull the senses.<br /><br />While making cherry preserves this past week, I made some delicious <a href="http://anarchyinajar.blogspot.com/2009/07/morello-cherry-liqueur.html">Morello Cherry Liqueur</a>, and although I am supposed to let it seep and macerate for a few weeks, I've been dipping in the barrel. It has been hot, humid and stormy in NYC, the perfect time to invent icy cold cocktails.<br /><br /><div class="l1d"><span style="font-weight: bold;">Sexing the Cherry</span><br />1 1/2 oz cherry liqueur (or store-bought brandy if you must)<br />1 oz lime juice<br />1 dash bitters (campari or blood orange)<br />4 oz tonic water (the good kind if you can get it)<br /></div><br />Pour the cherry liqueur, lime juice and bitters into a cocktail shaker half-filled with ice cubes, and shake well. Strain into a highball glass almost filled with ice cubes. Top with tonic water, and stir well. Garnish with a lime wedge, and serve.<br /><br /><span style="font-weight: bold;">Like My Heart</span><br /><div class="l1d">2 shots Campari bitters<br />1 1/2 oz cherry liqueur<br />club soda<br />slice of lime<br /></div><br />Pour cherry liqueur over four ice cubes in a highball glass, and add the campari. Fill with club soda, garnish with lime and serve.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com1tag:blogger.com,1999:blog-7387684184985563081.post-16825301431040247102009-07-26T14:05:00.003-04:002009-07-26T14:16:51.079-04:00Sunday Morning EditionAfter <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">approximately</span> 12 hours of cherry jamming yesterday I woke up dreaming about the stuff. A sickness perhaps? Too lazy to get out of bed I sent my dear <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">roommate</span> and fellow jam Queen a text wishing her a good morning and pleading for scones. It may be the hottest day of the summer but she was kind enough to return to the kitchen and in no time at all we were enjoying the fruits of our labor. Absolutely <span class="blsp-spelling-error" id="SPELLING_ERROR_2">delish</span>. Like cherry pie for breakfast. A perfect way to celebrate the weekend and preserve the flavor of the season.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8gIbbukfDvl1Jbu5jyEjC1xlFJljwITEOVG7ZnxwNMmyLmgwGJAnRu3hTvOnm-isf364TtNcKgtgouM8np-QMuXhCeYFDeWaN9QyYBz0XMOmZD9rA8mYlXX8Y-2l-1YFUHT5ImXYnV9P/s1600-h/jam+n+scones.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN8gIbbukfDvl1Jbu5jyEjC1xlFJljwITEOVG7ZnxwNMmyLmgwGJAnRu3hTvOnm-isf364TtNcKgtgouM8np-QMuXhCeYFDeWaN9QyYBz0XMOmZD9rA8mYlXX8Y-2l-1YFUHT5ImXYnV9P/s320/jam+n+scones.jpg" alt="" id="BLOGGER_PHOTO_ID_5362833427564140226" border="0" /></a>Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-69930693700742322472009-07-24T21:01:00.004-04:002009-07-24T21:49:54.207-04:00Snocciolatore Till Dawn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErK6-fTB9WM3G-ELLxqTOSmKGiM3CKlRLXnYPLDjtUZ8_p9EXMCEO21dpNEWRAlGjpaLqvN5K_qH_Vq57yHxNEd5Uwtb7bn-ERY8ioo0M09oUwdm7npC8sPyqtGHPe8w9bDlKb0Hof1k/s1600-h/3729866083_63b1aa5740.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjErK6-fTB9WM3G-ELLxqTOSmKGiM3CKlRLXnYPLDjtUZ8_p9EXMCEO21dpNEWRAlGjpaLqvN5K_qH_Vq57yHxNEd5Uwtb7bn-ERY8ioo0M09oUwdm7npC8sPyqtGHPe8w9bDlKb0Hof1k/s320/3729866083_63b1aa5740.jpg" alt="" id="BLOGGER_PHOTO_ID_5362208856020897090" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWy8CjTSZfpdgHVJ8c_BcCvT61RGWlwMN-sTaL6tGtBp7NkzDWltrOEOIOsYWF04dp5PybyAy91WB-Wg1jE6IZWxjqjny_9Ebcgl9orNh2YqM5QV1uovx-m5cTngOEAjKfBjrUD8D4WQ/s1600-h/snocciolatore.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvWy8CjTSZfpdgHVJ8c_BcCvT61RGWlwMN-sTaL6tGtBp7NkzDWltrOEOIOsYWF04dp5PybyAy91WB-Wg1jE6IZWxjqjny_9Ebcgl9orNh2YqM5QV1uovx-m5cTngOEAjKfBjrUD8D4WQ/s320/snocciolatore.jpg" alt="" id="BLOGGER_PHOTO_ID_5362207929231903922" border="0" /></a><br />What is a snocciolatore?<br /><br />An Italian cherry pitter, the humble snocciolatore is every jammer's friend. And we are pitting a whole lot of cherries over here at the Anarchy headquarters in preparation for jamming.<br /><br />Stay tuned for the next installment: Midnight Morello Cherry Preserves.<br /><br />We be jammin'.<br /><span style="font-family:arial,sans-serif;"><b></b></span><span style="font-family:arial,sans-serif;"></span>Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-55695143320715464842009-07-22T11:21:00.006-04:002009-09-24T09:55:01.660-04:00Tasting Notes: What's in a Jam<span style="FONT-WEIGHT: bold">Anarchy's 2009 Tasting Notes</span><br /><br />Ingredients, description and tasting notes for each of our jams as they become available.<br /><br />Our jams, jellies and preserves are "vintage," made from fruit grown in a particular year and under those unique environmental conditions. Variations in character from year to year can include subtle differences in color, palate, nose, body and development.<br /><br />Also, all of our jams are made in small batches, making each jar unique.<br /><br /><span style="font-size:100%;">STRAWBERRY</span><br /><br /><strong>Just Strawberry Jam</strong><br /><span style="FONT-STYLE: italic">organic strawberries, sugar and lemon juice<br /></span>Long maceration process resulting in a more "cooked" flavor with deep strawberry richness. Loose, European style set.<br /><br /><strong>Strawberry Balsamic Jam</strong><br /><span style="FONT-STYLE: italic">organic strawberries, balsamic vinegar, sugar and lemon juice<br /></span>Whole fruit, long maceration process with a balsamic bite--great with goat cheese! Loose, European style set.<br /><br /><strong>Early Glow Strawberry Jam</strong><br /><span style="FONT-STYLE: italic">organic Early Glow strawberries, sugar and lemon juice<br /></span>This early variety is particularly small and flavorful. Whole fruit, long maceration process, with a sweet, fresh flavor. Loose, European style set.<br /><br /><strong>Strawberry Rhubarb Jam</strong><br /><span style="FONT-STYLE: italic">organic strawberries, rhubarb sugar and lemon juice<br /></span>Long maceration process, lots of strawberry goodness but with the tart flavor of rhubarb to excite the taste buds. Loose, European style set.<br /><br /><strong>New-World Strawberry Jam</strong>:<br /><span style="FONT-STYLE: italic">organic strawberries, sugar and lemon juice<br /></span>Very little cooking and the addition of natural citrus pectin makes this bright red, more jelled, American-style set--a perfect compliment to toast, scones or, of course, PB & J.<br /><br /><span style="FONT-WEIGHT: bold;font-size:130%;" ></span>CHERRY<br /><br /><span style="FONT-WEIGHT: bold">Midnight Morello Preserves </span><br /><span style="FONT-STYLE: italic">morello cherries, sugar and lemon juice</span><br />Made from low-spray Morello black sour cherries. Gorgeous jewel-toned, dark red color. Sweet cherry aroma finishes with a tart, crisp acidity in good balance. Loose, European style set.<br /><br /><span style="FONT-WEIGHT: bold">Midnight Morello Preserves </span>-- New World Style<br /><span style="FONT-STYLE: italic">morello cherries, sugar, lemon juice</span>, <span style="FONT-STYLE: italic">and all natural pectin</span><br />Made from low-spray Morello black sour cherries. Gorgeous jewel-toned, dark red color. Sweet cherry aroma finishes with a tart, crisp acidity in good balance. Firmer New World style set.<br /><br /><span style="FONT-WEIGHT: bold">Amarelle Sour Cherries in Syrup (Amarene Sciroppate)</span><br /><span style="FONT-STYLE: italic">Montmorency amarelle cherries, sugar and lemon juice</span><br />Light-colored red sour cherries preserved in syrup. Tart finish and a natural almond aroma. Delicious mixed with water (to make the Persian drink, Sharbateh Albaloo) soda water or tonic; on ice cream or cake; in cocktails.<br /><br />PEACH<br /><br /><strong>A Real Peach Jam</strong><br /><span style="FONT-STYLE: italic">white peaches, yellow peaches, sugar and lemon juice<br /></span>Made from low spray <a href="http://www.briermere.com/">Briermere</a> peaches from the North Fork of Long Island. Long maceration process, a pure peach flavor that conjures the long summer days of July. Loose, European style set.<br /><br /><strong>Rose White Jam</strong><br /><span style="FONT-STYLE: italic">white peaches, yellow peaches, rosewater, sugar and lemon juice<br /></span>Made from low spray <a href="http://www.briermere.com/">Briermere</a> peaches from the North Fork of Long Island. Long maceration process, a pure peach flavor is balanced by the palette tease of rosewater. Loose, European style set.<br /><br /><span style="FONT-WEIGHT: bold">Dark Kiss</span><strong> Jam</strong><br /><span style="FONT-STYLE: italic">white peaches, yellow peaches, black raspberries, sugar and lemon juice<br /></span>Made from low spray <a href="http://www.briermere.com/">Briermere</a> peaches from the North Fork of Long Island. Long maceration process, a pure peach flavor is deepened by the tart black raspberries. Loose, European style set.<br /><br /><strong>Peach & Raspberry Jam</strong><br /><em>raspberries, peaches, sugar, all natural pectin, and lemon juice</em><br />Made from Upstate New York raspberries and Long Island peaches. Beautiful color and peachy, raspberry flavor. This is summer perfection in the mouth. Firmer New World style set.<br /><br />BLACKBERRY<br /><br /><span style="FONT-WEIGHT: bold">Black Heart Black Berry</span><strong> Jam</strong><br /><span style="FONT-STYLE: italic">blackberries, sugar, all natural pectin and lemon juice<br /></span>Made from blackberries picked at <a href="http://wolfkahn.com/">Uncle Wolf's</a> in Vermont--no spray but not certified organic. Long maceration process. A sweet blackberry flavor with a tart finish. Loose, European style set.<br /><br />RASPBERRY<br /><br /><span style="FONT-WEIGHT: bold">Emma's Raspberry</span><strong> Jam</strong><br /><span style="FONT-STYLE: italic">raspberries, balsamic vinegar, sugar, all natural pectin, and lemon juice<br /></span>Made from Upstate New York raspberries picked with the help of Laena's sister Emma. Perfect for those who love pure fruit flavor and a tart, developed flavor. Balsamic vinegar deepens the raspberry flavor and enhances the body and finish. Firmer New World style set.<br /><br />BLUEBERRY<br /><br /><span style="FONT-WEIGHT: bold">Easy Like Sunday Morning Blueberry</span><strong> Jam</strong><br /><span style="FONT-STYLE: italic">blueberries, maple syrup, sugar and lemon juice<br /></span>Made from a mix of blueberries from <a href="http://wolfkahn.com/">Uncle Wolf's</a> and <a href="http://www.kelderfarm.com/">Kelder's Farm</a> in upstate New York. Sweet blueberry perfection with a rich maple syrup body. Loose, European style set.<br /><br /><span style="FONT-WEIGHT: bold">Bitter Blue Blueberry Marmalade</span><br /><span style="FONT-STYLE: italic">blueberries, maple syrup, sugar and whole lemon slices<br /></span>Made from a mix of blueberries from <a href="http://wolfkahn.com/">Uncle Wolf's</a> and <a href="http://www.kelderfarm.com/">Kelder's Farm</a> in upstate New York. Sweet and bitter blueberry perfection, a rich maple syrup body balanced by the bitter marmalade goodness of preserved lemons. Firmer New World style set.<br /><br />FIG<br /><br /><span style="FONT-WEIGHT: bold">Fig-alicious</span><strong> Jam</strong><br /><span style="FONT-STYLE: italic">black mission figs, sugar and lemon juice<br /></span>Made black mission figs that were picked fresh and smuggled to us from California (thanks Jamarchist agents). Pure, perfect fig. A sweet, flavorful aphrodisiac.<br /><br />PLUM<br /><br /><span style="FONT-WEIGHT: bold">Sugar Plum Fairy</span><strong> Preserves</strong> -- Top Shelf Version<br /><span style="FONT-STYLE: italic">Golden sugar plums, trockenbeerenauslese (ice dessert wine), and sugar<br /></span>A tantalizing mix of sugar plums from upstate New York and an amazing bottle of rare vintage <span style="FONT-STYLE: italic">trockenbeerenauslese</span> ice wine. <span style="FONT-STYLE: italic">Trockenbeerenauslese </span><span style="font-size:+0;">is</span><span style="FONT-STYLE: italic"> </span>made from grapes left on the vine until nearly dry. Because these grapes, picked one by one at fullest maturity, are very concentrated in flavor and sugar, they produce extremely rich, nectarous wines often described as "liquid gold". This is top shelf jam. Exquisite plum flavors, concentrated sweet fruit balanced beautifully by acidity to maintain a light and lively feel in the mouth and heady pleasure to all the senses. Close your eyes and eat this with a spoon.<br /><br /><strong>Sugar Plum Fairy Preserves</strong><br /><em>Golden sugar plums, ice wine, lemon juice and sugar</em><br />A delicious mix of sugar plums from upstate New Jersey and ice wine. Ice wine is sweet, dessert wine made from grapes left on the vine until nearly dry. All the flavors are here and hit your senses in succession: sweet, savory, bitter and tart plum flavors. Close your eyes and eat this with a spoon.<br /><br /><strong>In the works for Fall 2009</strong>:<br />Apple preserves with calvados and cardamom, pear preserves, cranberry and apple preserves with star anise, cranberry jam with absinthe<br /><br />If you have questions about any of our jams, please ask us: anarchyinajar@gmail.com.Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-51899173054259703922009-07-20T15:15:00.004-04:002009-07-26T14:47:54.679-04:00Pumpin the Jams at the 4th Annual Great Hot Dog Cookoff<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www3.timeoutny.com/newyork/the-feed-blog/restaurants-bars/wp-content/uploads/2009/07/picture-8.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 496px; height: 327px;" src="http://www3.timeoutny.com/newyork/the-feed-blog/restaurants-bars/wp-content/uploads/2009/07/picture-8.png" alt="" border="0" /></a><span style="font-size:78%;">photo by <a href="http://alexbitar.com/">Alex Bitar</a></span><br /></div><br />Anarchy had a blast at the 4th Annual Hot Dog Cookoff in Brooklyn. We served up some PB & J dogs and tasted the rainbow of hot dog creations that were sizzling on the grill. <a href="http://www3.timeoutny.com/newyork/the-feed-blog/restaurants-bars/2009/07/the-feed-afield-the-great-hot-dog-cookoff/">Time Out</a> and the <a href="http://fort-greene.blogs.nytimes.com/2009/07/20/hot-dogs-have-their-day/">NYTimes</a> had great reviews, and Emma's <a href="http://www.flickr.com/photos/emma_maria/">blissed out polaroids</a> of hot dog fans sum up the event pretty well. Once again, <a href="http://karamasi.publishpath.com/">Kara</a> threw a fantastic cookoff that was all about the love of food and great people. The great crew at <a href="http://www.kelsoofbrooklyn.com/">Kelso Brewery</a> hosted the event at their brewery and were on hand serving the best beer in Brooklyn. Support them by drinking their brews at your local bar. We also raised $4K for <a href="http://www.cityharvest.org/">City Harvest</a>. Thanks Kelso, Kara, volunteers and fans, for a great day!Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-18992944219463934292009-07-16T13:06:00.004-04:002009-07-16T13:55:54.390-04:00Anarchy at the Great Hot Dog Cookoff<a href="http://farm1.static.flickr.com/201/494010848_cde2563605.jpg?v=0"><img style="margin: 0px auto 10px; display: block; width: 365px; height: 500px; text-align: center;" alt="" src="http://farm1.static.flickr.com/201/494010848_cde2563605.jpg?v=0" border="0" /></a><br /><div>It's that time of year again. The best time of year. The <a href="http://thegreathotdogcookoff.com/">4th Annual Great Hot Dog Cookoff</a> in Brooklyn is this saturday!<br /><br /></div><div> </div><div></div><div>Amateur chefs will compete, showcasing their inventive and crazy (e.g., Oaxacan Dog, Mack Daddy, Thanksgiving Dog) take on the classic hot dog in the hopes of being awarded 'Best in Show.' This cookoff is more a dress-up competition than a traditional food competition, and makes for a wild challenge. For a taste of what's in store, check out the review of last year's Cookoff on <a href="http://newyork.seriouseats.com/2008/07/the-great-hot-dog-cookoff-fort-greene-brooklyn-nyc.html">Serious Eats</a>. This year, all proceeds go to <a href="http://www.cityharvest.org/">City Harvest</a>, a great organization that rescues food for NYC's hungry.<br /><br /></div><div> </div><div></div><div>Anarchy will be pumpin' the jams with our <a href="http://anarchyinajar.blogspot.com/2009/06/jam-dog-experiment-1.html">PB & J dog</a>. Trust us, it's awesome. Salty and sweet, with a melty peanut butter crunch in every bite. And we use homemade Anarchy concord grape jelly, of course. Delicious and nutritious. Just like mom made it. This dog is so simple, yet so good. You can even make it yourself, while intoxicated.<br /><br /></div><div> </div><div></div><div>Hopefully you got tickets, because the Great Hot Dog Cookoff is sold out. If you are out of luck, be sure to stay tuned for a full review once we recover from our hot dog comas.<br /><br /></div><div> </div><div></div><div>It's peanut butter jelly time! </div>Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-2562377812989020252009-07-13T11:16:00.006-04:002009-07-13T16:56:33.494-04:00Frittata Con Conserva (Jam Frittata) or Anarchia in un Frittata<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKxd8NpDhKHXd3496XfWC_y-LeJdCnCCwkrRKa2LXSsNtn1hfcklqFTevAjcySbWX9rEtQo9LtRdyDN2ZXteyPZWRJmDeNHpcuH2qjejdxgjxjiNU91Ebkn4ADHvFhQAuUPbVpvbO4aE/s1600-h/frittata.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFKxd8NpDhKHXd3496XfWC_y-LeJdCnCCwkrRKa2LXSsNtn1hfcklqFTevAjcySbWX9rEtQo9LtRdyDN2ZXteyPZWRJmDeNHpcuH2qjejdxgjxjiNU91Ebkn4ADHvFhQAuUPbVpvbO4aE/s200/frittata.jpg" alt="" id="BLOGGER_PHOTO_ID_5358051505467503458" border="0" /></a><br /><div><div>Lately we have been experimenting with the joyous excitement of the frittata. This is partly due to the convenience of owning <a href="http://www.williams-sonoma.com/products/8843500/index.cfm?clg=79&bnrid=3180501&cm_ven=Shopping&cm_cat=Froogle&cm_pla=default&cm_ite=default">frittata pans</a> (not to plug Williams-Sonoma, but they are rad: two pans that you flip on the stovetop as opposed to baking/broiling), but can made easily without them. <a href="http://bitten.blogs.nytimes.com/">Marc Bittman</a> had an <a href="http://www.nytimes.com/2009/07/15/dining/15mini.html">excellent recipe</a> today in the Minimalist for a vegetable-packed frittata, proving the felxibility of this egg canvas.</div><br /><div>Liv discovered Jam Omelettes (Omelette Aux Confitures) from her chef friend, and they had a wild night of jam omelette debauchery. Then Laena did some research and discovered that the jam omelette is a time honored tradition, appearing in an <a href="http://books.google.com/books?id=ZVY7AAAAMAAJ&pg=PA12&lpg=PA12&dq=jam+omelet&source=bl&ots=kC8DcgFuoE&sig=lDtFWTl2g3KR0Ioo4_D5IRMHrBw&hl=en&ei=tWhbSrKRAo-6NumglEM&sa=X&oi=book_result&ct=result&resnum=3">1888 Good Housekeeping</a> and the 1847 book <a href="http://books.google.com/books?id=QcXU6HjjAI0C&pg=PA250&lpg=PA250&dq=Omelette+Aux+Confitures&source=bl&ots=9jUAuIKUXW&sig=ylQLyWpIpFLSw4uCsoB7QPGmd3Y&hl=en&ei=LmlbSsiwBI7eNa7gyEI&sa=X&oi=book_result&ct=result&resnum=10">The Art of French Cookery</a> by Antoine Beauvilliers.</div><br /><div>A frittata falls neatly between a quiche and omelette in the egg-pie spectrum. Cooked over a low, gentle flame--as opposed to the hot, quick-cooked omelette--the frittata enables varied accoutrements and exciting diversity. This was proven at brunch with the ladies, when Laena made many successful variations, including a goat cheese/garlic scape/potato and a jalapeno/cilantro/onion/New Zealand chedder. </div><br /><div>But jam, you say? This is a bit of frittata anarchy: a sweet frittata, similar to a crepe, that Laena invented and has yet to find a recipe for anywhere else. We dare you to embibe!</div><br /><div><strong>Frittata con Conserva </strong></div><span style="font-style: italic;"></span><br />3 Eggs<br />zest of 1/4 Lemon (weensy bit)<br />1 vanilla pod, seeds only<br />5 tbsp caster sugar<br />knob of unsalted butter<br />2 tbsp jam (we recommend early glow strawberry, strawberry balsamic, raspberry balsamic or Morello cherry)<br /><br />1. Separate the yolks and whites of the eggs, putting the whites in a large bowl and the yolks in another smaller one.<br />2. Add the lemon zest, vanilla seeds and 2 tablespoons of sugar to the to yolks and whisk to mix. 3. Whisk the egg whites for 3 minutes and then add 3 tablespoons of sugar. Continue to whisk until stiff peaks are formed when the whisk is removed from the bowl. 4. Gently fold the egg yolks into the whites until combined. Heat a 8" frittata or ovenproof pan on medium heat. 5. Melt a knob of butter in pan and add the eggs. Using a spatula or wooden spoon, scrape the sides and bottom of the pan to allow the uncooked egg to flow underneath, about 3 to 4 minutes.<br /><br />>If using frittata pans:<br />6. Place the shallow pan upside down on top of the deep pan and cook for 3 to 4 minutes more until barely set.<br />7. Remove from heat, and set the shallow half of the pan over medium heat and melt a teeny knob of butter.<br />8. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes.<br />9. Flip the frittata back into the deep pan.<br /><br />>If not using frittata pans:<br />6. Cook, undisturbed, on medium-low heat until eggs are barely set, 10 minutes or so.<br />7. Run pan under broiler for a minute or 2, if not set or to brown.<br /><br />Slide the frittata onto a serving plate. Let stand for a few minutes.<br />While it rests, heat the jam in a small pan until warm and drizzle over the top. Dust with a little sugar if desired. Cut into wedges and serve, or eat off the plate with jam on your chin.<br /><br />Serves 2 to 4.<br />Perfetto! La libertà dalla tirannia Frittata!<br /><br /><span style="font-size:0;"><div></div><div> </div></span><div style="font-style: italic;">Note: This is a base platform for experimentation. Add fresh berries or stone fruit, or make savory (ex: leek frittata with chili jam or chutney)!</div></div>Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com0tag:blogger.com,1999:blog-7387684184985563081.post-26858914846222788502009-07-10T11:25:00.003-04:002009-07-10T11:45:24.572-04:00Last Chance for Strawberry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vvW8ivHIqSO8sfz5yxrs1SGIxFeAV1_jk2XfdT7VgV5lBt4S86eUXdBiuyhjfiXkPnhw_906lRiv-ZjKro-UI78qjP7HUW3XnbzpzOx0j8bQ8jHkice4_QtlU3TKjvwHBHh5bjvy4IQ/s1600-h/jars.jpg"><img id="BLOGGER_PHOTO_ID_5356858049585555314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vvW8ivHIqSO8sfz5yxrs1SGIxFeAV1_jk2XfdT7VgV5lBt4S86eUXdBiuyhjfiXkPnhw_906lRiv-ZjKro-UI78qjP7HUW3XnbzpzOx0j8bQ8jHkice4_QtlU3TKjvwHBHh5bjvy4IQ/s200/jars.jpg" border="0" /></a><br /><div>We're almost sold out of strawberry jamz! Only a few jars remain. If you haven't contacted us yet, please let us know ASAP (<a href="mailto:anarchyinajar@gmail.com">anarchyinajar@gmail.com</a>) if you would like any of the following:<br /><br /><em>Just Strawberry Jam</em>: long maceration process resulting in a more "cooked" flavor with deep strawberry richness<br /><em>Strawberry Balsamic Jam</em>: whole fruit, long maceration process with a balsamic bite--great with goat cheese!<br /><strong>SOLD OUT!</strong> <em>Early Glow Strawberry Jam</em>: made from an heirloom variety, whole fruit, long maceration process, sweet, fresh flavor<br /><em>Strawberry Rhubarb Jam</em>: long maceration process, lots of strawberry goodness but with the tart flavor of rhubarb to excite the taste buds<br /><em>New-World Strawberry Jam</em>: very little cooking and the addition of natural citrus pectin makes this a bright red, more jelled, American-style jam--perfect compliment to toast<br /><br />Next up: stone-fruit season! Cherries, peaches, apricots!<br /><br />Jam on.</div>Laena + Livhttp://www.blogger.com/profile/14641269432745006209noreply@blogger.com1