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Fig and Onion tartlets

  For the dough: 1 egg 1 cup + 1 Tbsp. All purpose flour 1 tsp. kosher salt ¼ lb. (one stick) Cold butter, cut into small pieces 2-3 Tbsp. ice cold water Place all the ingredients in a food processor and pulse until it looks like a crumbly mixture. Add 1 tablespoon at a time and continue to blend until the mixture comes together. Form a disc and wrap in plastic wrap and refrigerate for 30 - 60 minutes. 5 medium vidaila onions, thinly sliced 2 Tbsp. butter ½ tsp. Kosher salt Thyme sprigs Just Jan’s Kadota Fig Spread 1/2 cup Gruyere cheese, grated Preheat the oven to 375 degrees. In the bottom of a large heavy pan or...

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Jan's Zucchini Bread

I got a few large Zucchinis in a produce box recently and zucchini bread suddenly sounded so delicious to me. I found a recipe and of course ended up making a few changes, like lowering the sugar. Another change I made came from watching Dessert Person on youtube.  After greasing the pan with butter, I swirled Turbinado sugar around. It creates this great little crunch after the bread is baked. Fortunately this recipe makes two cakes, one would definitely not be enough! 3 cups all purpose flour3⁄4 cup golden brown sugar3⁄4 cup granulated sugar1 tsp. Ground nutmeg2 tsp. Ground cinnamon1 tsp. Baking powder1 tsp. Baking soda1 tsp. kosher salt2 tsp. vanilla extract1⁄2 cup coconut oil (softened)1⁄2 cup + 2 Tbsp...

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Lemon Curd Ice Cream

Lemon Curd Ice Cream Makes about 5 cups Ingredients: -1 cup whole milk -6 tbsp white sugar -Pinch of salt -2 tbsp vanilla extract -2 cups heavy whipping cream -2/3 cup Just Jan's Meyer Lemon Curd Directions: 1. In a medium bowl, use a mixer on low speed or a whisk to combine the milk, sugar, and salt until the sugar is dissolved. 2. Stir in the heavy cream and vanilla. Cover and refrigerate for 1-2 hours or overnight. 3. Churn according to your ice cream maker's instructions. 4. Scoop half of the ice cream into a freezer-safe container. Dollop half the lemon curd over the top and fold in with a spatula. Repeat with remaining ice cream and lemon...

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Spicy Orange Chicken Meatballs

    Tender, flavorful chicken meatballs tossed in a sweet, spicy, and sticky orange sauce, with a side of roasted broccoli. Meatballs: -1 lb ground chicken -1 egg -1/2 cup panko or almond flour -4 garlic cloves, minced or grated -1 tbsp fresh ginger, grated -2 green onions, finely chopped -1 tbsp soy sauce -1 tbsp Just Jan’s Tangerine Sriracha -Black pepper, to taste Broccoli: -1 head broccoli, cut into florets -1-2 tbsp olive oil -Salt, pepper, garlic powder to taste Sauce: -2 tbsp Just Jan’s Tangerine Sriracha (more if you like it spicier) -3 tbsp soy sauce -3 tbsp rice vinegar -3 tbsp honey -1 tsp fresh ginger, grated -2 cloves garlic, minced -1/2 cup orange juice -Zest from...

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Spiked Raspberry Hot Chocolate

  3 Cups whole milk  ¼ cup bittersweet chocolate ¼ - ½ cup semi sweet chocolate ⅛ tsp. Cinnamon 2 oz. Whiskey (optional) 4 Tbsp Seedless Rasbperry Spread Whipped cream (option) In a medium saucepan, bring the milk to a simmer over medium low heat. Whisk in cinnamon and stir occasionally so the milk doesn’t boil. Add the chocolate and continue to stir as the chocolate melts then add the raspberry spread and mix until smooth and creamy. Remove from heat and strain through a fine mesh strainer.  Stir in the whiskey and pour into small mugs, spoon some whipped cream on top and sprinkle with a dash of cinnamon. Great for dessert, cozy by the fire, chocolatey goodness.

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