jam

Six Ridiculously Delicious Rhubarb Recipes

by Kate H. Knapp
Six Ridiculously Delicious Rhubarb Recipes

Want to know a (not-so-secret) secret? Maggie is crazy—as in over the moon—about rhubarb. How do I know? Let’s just say that the last few weeks of recipe testing for her upcoming cookbook, Food Gift Love, have included a delightful amount of rhubarb-centric recipes. Not that I’m complaining. I have been hopelessly devoted to the

Jam and Cheese Crepes

by Maggie Battista
Thumbnail image for Jam and Cheese Crepes

Last week, I shared my picks for a perfect cheese platter, and a recipe for an appetizer of Camembert and Calvados (like, my favorite use of Camembert, ever). Using the leftovers from a partially-eaten cheese plate (a side effect of a massive cheese board that can be a blessing), I smashed some jam and cheese together

In the Eat Boutique Shop: Blue Chair Early Girl Tomato Jam

by Kate H. Knapp
Thumbnail image for In the Eat Boutique Shop: Blue Chair Early Girl Tomato Jam

Raspberry, blueberry, grape, and strawberry all make wonderful jams, but sometimes you’re in the mood for something unique; something a little savory yet somehow sweet; something that goes just a little bit off the normal jam script. Trust us, this something is Blue Chair Early Girl Tomato Jam. Brought to you by the preserving mastermind,

Market Preview: Jams

by Kate H. Knapp
Thumbnail image for Market Preview: Jams

Jams. Jelly. Preserves. We’re not terribly particular when it comes to the names because it (the fruit, naturally) all boils down to one thing: true love. We love it all so very much. Ruby-red raspberries spread over ricotta on a crumpet; tart orange zest of marmalade melting on a warm biscuit; or sweet figs with

What We’re Loving: Boozy Preserves

by Kathy Day
Thumbnail image for What We’re Loving: Boozy Preserves

We’ve all done it: eyed the jam in the corner and thought, “I wonder if a little vodka in there would make it better?” The answer my friends, is yes. I’ve spent the past couple weeks scouring the internet and have come to these conclusions: Fruit is delicious Fruit that is preserved to go into

Strawberry Rhubarb Jam & a “Swapiversary” Party

by Tara Bellucci
Thumbnail image for Strawberry Rhubarb Jam & a “Swapiversary” Party

I’m thrilled to help Boston Food Swap celebrate it’s one year mark on June 21, which they’ve aptly dubbed the one year swapiversary.  Organizations like this,  founded to give local food lovers a place to swap abundant homemade, homegrown or foraged food, have a special place in my heart and my kitchen. -Maggie Last June,

Rhubarb Jam & Simple Syrup

by Maggie Battista
Thumbnail image for Rhubarb Jam & Simple Syrup

My jam making exploits are legendary in my household. I wish I could boast that the legend is due to each and every jar tasting exceptionally delicious. Some of them are pretty darn good, but some of them fail miserably. I remember a pot of bright yellow raspberries that burnt to a crisp while I

Copyright Eat Boutique 2014. Call us at +1-617-752-1105.

WordPress Admin