Check out the new packaging of liebe is jam.
Mothers Day is around the corner. How about giving her a lovely ceramic Farmer’s Market Basket with some jam of your choice!
Go to my Etsy store to put your order in right now.
Check out Jammy’s feature “A Picnic with Jammy!” on Fourthfloorwalkup.com
Hope you enjoy it… and make sure to purchase some jam for your upcoming picnics.
Yay! Spring is here and it’s time for picnics, outdoor brunch gatherings and of course tasty jams. In celebration of my friends, Lauren, 3 year anniversary of Fourth Floor Walk Up’s she is hosting a Jammy giveaway for three delicious flavors of gourmet, handmade jam. Best of all, the lucky winner can pick which three flavors they prefer! By the way, these jams would also make for a very special Mother’s Day gift. Lauren asked me which flavors are at the top of my list? “The Strawberry Habanero with Basil for a sweet jam that has a unique, spicy kick and definitely the Strawberry Coconut with Dark Chocolate for a fruity, yet indulgent sweet!”
Lauren will choose a winner at random Monday, April, 30 at 9pm EST. GOOD LUCK!!
1. Visit the Jammy Etsy shop and figure out which flavors you like most.
2. On Fourth Floor Walk Up leave a comment (by clicking on the comment bubble at the top right corner of this post) letting us know which flavors sound most delicious (unless you’ve tasted them for yourself already – which ones ARE your favorite).
HOW TO GET MORE JAM WINNING OPPORTUNITIES:
4. After that step or if you already “Like” FFWU, mention this giveaway to your followers and post a link on Twitter to this giveaway http://fourthfloorwalkup.com/2012/04/20/sponsor-giveaway-jammy-theartofjam-com/ and include the hashtag #ffwugiveaway
Jammy Giveaway starts: April 22, 2012 @ 9:01 am (EST)
Jammy Giveaway ends: April 30, 2012 @ 4:59 pm (EST)
P.S. Mother’s Day is May 13th!
*International entries are welcome and Jammy will pay the shipping, but the winner will be responsible for any international duties and taxes. Thanks!
All photos taken by: Nicole Rutsch – Jammy © 2012
Cheddar Biscuits with Strawberry Habanero and Basil Jam
It’s Sunday Funday in Williamsburg and for some reason the breakfast we had didn’t really fill us up. Since my fridge is filled Jammy, we decided to whip up some Cheddar Biscuits and pair it with the Strawberry Habanero and Basil Jam, which you can find on my Etsy store here.
The sweet and spicy jam is a nice blend with the savory, cheesy biscuits.
Best part of all, the biscuits are super easy to make.
See below the recipe for the Cheddar Biscuits
Position a rack in the upper third of the oven and preheat to 425 degrees.
Lightly mist a large baking sheet with cooking spray.
Make the biscuits:
Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.
Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes.
Enjoy… Happy jaming!!!
How about this for some spring feeling? The weather was so nice in New York yesterday it inspired me to make this delicious Vanilla Cake with Buttercream, Berries and Jam .. just right when dreaming about spring, summer and some fun in the sun!
Makes: 12 servings
Prep: 40 mins
Cool: 10 mins
Bake: 350°F for 22 mins to 25 mins
1. Preheat oven to 350 degrees F. Grease bottoms of two 8×1 1/2-inch round cake pans. Line bottoms with parchment paper or waxed paper; grease and lightly flour pans. Set pans aside.
2. In a large bowl stir together flour, cornstarch, baking powder, and salt. Add the water, oil, milk, and vanilla. Beat with a wire whisk until smooth.
3. In a medium bowl combine egg whites and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, beating on high speed until stiff peaks form (tips stand straight). Fold beaten egg whites into batter. Pour batter into prepared pans, spreading evenly.
4. Bake for 22 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
5. To assemble, use a long serrated knife to cut cake layers in half horizontally. Place one cake layer, cut side down, on a serving plate. Spread with a generous 3/4 cup of the Butter Cream Frosting and 1/4 cup of the jam. Top with 1 cup of the sliced berries. Repeat with two more cake layers.
6. For top layer, place final cake layer cut side down and spread with 3/4 cup Butter Frosting, 1/4 cup jam, and top with 1 cup whole berries.
Hi everybody.. It’s been a while since I have posted on my blog. I have been very busy making jam and coming up with some new, delicious flavors.
Over the weekend, I was really in the mood for some Crepes. Yes, we all love them with Nutella… but another healthier version is to make it with Jam.
To get started, you will need a few things..
First, make sure you have all the ingredients needed. They should be easy to find and you may even have most of them already in your pantry.
1. Whisk all the the above ingredients in a bowl until smooth. I honestly start out with the flour and then I add my eggs, milk, water and salt. Most suggest not to worry about what comes first but I experienced sometimes some lumpiness within the batter.
2. Heat up a nonstick an over medium- high heat and add one tablespoon of vegetable oil into a frying pan ( I used a 7inch pan)
3. Pour the batter into the pan, using about 1/4 cup for each crepe. ( I use a soup scoop which makes it easier to mesure)
4. Tilt the pan with a circular motion so that the batter coast the surface evenly. ( make sure you have enough oil in the pan)
5. Cook the crepe for like 30- 40 seconds, until the bottom is light brown, then loosen the edged with a spatula and flip.
6. Let the other side cook for the same amount, 30 – 40 seconds.
7. Place the crepes on a separate plate and let it cool a bit.
8. After they are cooled, spread 2 tablespoons of jam onto the surface of each crepe…
9. and roll it up…
10. Garnish the fresh crepes with some fresh fruit and whipped cream… and et voila.. La Crepe c’est si bon!!!
Happy deserting, nicole
I really really love this one… Very delicious.. I found it on Country Living
Here is another great recipe for the holidays…I found this on “Notes from my food diary”
Makes about 26 sandwich cookies
1. Split open the vanilla bean lenghtwise and scrape free the seeds; set the pods and seeds aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, almond flour, sugar and eggs and mix on medium speed for 2 minutes. There should be no visible pieces of butter, the mixture will resemble scrambled eggs. Add the vanilla bean seeds, pastry flour, all-purpose flour, and salt and mix on low speed for 1 minute, or just until everything is incorporated. (Overworking the dough will make it tough.)
3. Gather the dough and form it into a disk. Seal it in plastic and chill for a minimum of 30 minutes or overnight. (Dough that’s chilled overnight should sit at room temperature for 5 to 10 minutes before being rolled.)
4. Preheat the oven to 350 degree F and line two baking sheets with parchment paper. Place the dough on a lightly floured work surface and roll it into a 1/8-inch-thick rectangle. Lightly flour the rolling pin or the work surface if either gets sticky.
5. Use a 2-inch-wide cookie cutter, either fluted or plain, to form the cookies. Cut the cookies and place them about 1 inch apart on the prepared pan. Pan together any leftover dough, gently roll it out, and form more cookies.
6. Use the base of a 1-inch plain decorating tip to cut the centers from half of the cookies on the baking sheet. Place the cookies on the middle rack of the oven and bake for 10 minutes, or until the cookies have turned light brown. Transfer the baking sheet to a wire rack and cool for a few minutes before transferring the cookies directly onto the wire rack to finish cooling.
7. To assemble the cookies, spread blueberry jam on each whole cookie; leave 1/4 inch of the entire outside edge free of jam. Place the extra confectioners’ sugar in a fine-mesh sieve and liberally sprinkle the cookies with the cutout centers. Sandwich the sugared tops and the jam-covered bottoms together. The cookies will keep up to 5 days in an airtight container at room temperature.