Looking for a simply delicious vinaigrette that comes together in mere moments? You've come to the right place. With so many varieties of jam on the market, you can make a vinaigrette suitable to dress just about anything. This recipe is endlessly riff-able and easily doubled, tripled, or quadrupled for dressing a salad, glazing your favorite protein, or sautéing fresh or frozen veggies.
Late summer in Lancaster County means an abundance of fresh, ripe paste tomatoes.
Paste tomatoes, such as Amish paste, San Marzano, or Roma, are wonderful for canning sauces, crushed tomatoes, and (obviously) tomato paste. These firm, elliptical fruits are preferable for such uses over other tomato varieties like slicers because they have a smaller seed cavity and therefore less water content.
The peach celebration continues! We LOVE peach jams. They're sweet, summery, and the perfect spoonful of sunshine in colder months.
Today we're sharing a recipe for a perfectly spiced, warm, and whimsical Vanilla Chai Spiced Peach Jam. Think of this jam as the summery precursor to all things pumpkin spice. While this jam is a delicious nod to these late summer stone fruits, the autumnal vibes wafting off this jam were undeniable!
We LOVE peach season -- these sweet, juicy, and endlessly versatile stone fruits make a frequent appearance in our product line. And, not to toot our own horn or anything, we know a thing or two about making delicious salsa. Our Summer Salsa has been a staple at our dining room tables and outdoor gatherings for nearly 20 years. When found ourselves with a handful of extra peaches, we knew exactly what to do! Peaches + Salsa = flavor heaven.
Last week on our Instagram, we shared a handful of creative ways to use jams. Jam is wonderful as a simple, staple breakfast slathered across a hunk of hearty toast. But if you're like us, you might have 3 or 4 (or, okay, 5) open jars of jam in your refrigerator because you just MUST try them all! Jam hoarding aside, this week we wanted to share a recipe for a quick and easy summertime treat to use up extra jam.
It's hot. It's humid. The last thing we want to do in the middle of June is turn on a hot stove or oven to cook dinner at the end of a long day. Fortunately, summertime is the peak of Lancaster County's bounty. While there are countless (and fabulous) ways to prepare greens and veggies, sometimes we just don't feel like it. We would be remiss to pass over the simplest serving style on a sweltering summer day: a big green salad.
Late May and early June in South Central Pennsylvania means strawberry season! We bring plump, juicy berries picked by local farmers into our kitchen and work a little bit of magic to turn them into pantry staples that will last long after strawberry season passes. One way we transform our strawberries is by making shrub.
July at Christina Maser Co. means we are up to our knees in blueberries. We bring plump, juicy berries picked by local farmers into our kitchen and work a little bit of magic to turn them into pantry staples that will last long after blueberry season passes. One way we transform our blueberries is by making shrub.
The flavors of late spring in Lancaster, PA have so much to offer. Leafy greens, the beginnings of juicy berries, and so much more. If you've found yourself with an abundance of sweet strawberries and tart rhubarb, don't let excess food go to waste! Our Strawberry Rhubarb jam recipe is surprisingly simple and equally delicious.