Beautiful fresh plump tomatoes are back! Rejoice and make something unique with them: tomato jam. Chef Benjamin Nadolny of King Estate Winery in Eugene, Oregon, has shared their restaurant’s version of tomato jam along with an easy to follow video.
Tomato Jam, what to do with it, how to serve it? A few ideas:
on bread or toast
in a grilled cheese sandwich
as the T in a BLT
in a vinaigrette salad dressing
on top of seafood or burgers, grilled fish, poultry or pork
topped over crackers with cheddar
on rustic baguette slices w/ goat cheese, or mozzarella and basil, or solo drizzled with olive oil
as a dip for french fries
on crab cakes
on warm corn bread
in an omelette with smoked gouda or smokey cheddar
King Estate Winery’s Tomato Jam
Sous Chef Benjamin Nadolny
Recipe yields about 2 cups
1 medium ripe tomato, cored and diced
1 cup of sugar
2 tbsp of freshly squeezed lime juice
1 tbsp of minced ginger
1 tsp cinnamon
1 tsp ground cloves
1 tsp cumin
1 tsp salt
Combine all ingredients in a heavy saucepan, bring to a boil, stirring often.
Reduce heat and simmer until mixture has a thick, jam-like consistency, about 1 hour.
Per the chef, you may freeze or preserve it, can it, or refrigerate it. It should last 2 months refrigerated.
The refreshing caipirinha (pronunced “ky-pee-REE-nyah ) is national cocktail of Brazil, consisting traditionally of only three ingredients: cachaça, sugar, and lime. Cachaça (pronounced “ka-SHAH-suh”) is a high alcohol Brazilian spirit distilled directly from sugar cane juice. It is available unflavored and in several fruit flavors. It can be found easily in larger liquor stores, accept no substitute to stay truly authentic.
Churrascaria Plataforma Tribeca is a Brazilian Steakhouse located in the heart of midtowns theater district in NYC. Receiving rave reviews from Yelp, Churrascaria Plataforma is not only a meat lovers dream, but cherished for their authentic caipirinhas. Yelp reviewer Dan B states:
“The drink is phenomenal. I had planned on only getting 1, but 5 ended up being a more beneficial number for me.”
Today we are pleased to bring you the restaurants original Caipirinha recipe, shared by Chef Edi Crastequine. Cheers!
The Classic Caipirinha
Chef Edi Crastequine, Churrascaria Plataforma Tribeca
4 Tbsp of sugar
Crushed ice or ice cubes
Cachaça 4 ounces (120 cc or 1/2 cup)
Cut the lime into small cubes and place into an old-fashioned glass. Add sugar and mash with a pestle. Fill glass with ice, add cachaça, shake well and serve.
Do it! Make your own mustard! Here are 2 reasons why you should:
1) Absolutely more delicious than store bought
2) Inspire awe in your guests when you inconspicuously mention that you whipped up this chefs recipe in less than 10 minutes
It’s a very simple recipe, using only 8 ingredients. Chef Liana Robberecht from the Calgary Petroleum Club developed this as a special signature ingredient for their guests. You can follow Chef Liana on Twitter here.
Enjoy and Happy Friday! (P.S. Now would be a brilliant time to make this, as it will fully aged and ready for Memorial Day weekend.)
Homemade Mustard Recipe
Chef Liana Robberecht
2 cups of yellow mustard seeds
1/2 cup (4 oz) of brown mustard seeds
1/3 cup light brown sugar
2 tbsp of turmeric
1/4 cup (or 50 cc) of salt
1 tbsp of mustard flour, (aka ground mustard or ground mustard seed)
1 cup (250 cc) of apple cider vinegar
1 cup (250 cc) of white wine vinegar
Blend ingredients, cover, and refrigerate for 2 weeks to allow the flavors to blend.
We asked Chef Liana how long this would last in the refrigerator, and she replied “at least a month, most likely longer”. The acid value of the vinegars helps with preservation.