Spoon Jar Kitchen and Fermentery
Recipes and ideas to feast and ferment on.
Preserved Lemons
The first preserve I ever made was preserved lemons. I didn’t know it then, but preserved lemons are kind of the perfect first project for someone who is just learning to trust in their new microbial friends.
How I Fell In Love With Fermentation
I’m an avid home fermenter, though I will be the first to admit that it took me awhile to get to this point. It took a timely gift from my mother in 2016 for me to finally set aside my fears and finally ferment. I haven’t looked back since. This is my story of going from a microbe skeptic to lover.
Farmer’s Market Celery Root Soup
My favorite way to cook many winter vegetables is as a smooth, thick soup. Soup is easy, approachable, and delicious! It’s the sort of meal that can be built from ingredients that can be found at my local farmer’s markets and keep the supporting ingredients limited to common staples.
Irish Coffee Tiramisu
While the traditional tiramisu is somewhere between a cake and a trifle, I knew I wanted a cake like presentation. Most classic tiramisu recipes use raw yolks or a delicate zabion sauce blended with whipped cream, which I wasn’t sure would denature the proteins my friend is allergic to enough to make if safe for her. With a little more research and thought, I came across the perfect solution: use a Bavarian cream as the base!
Three Bean Chili
What I love about chili is the trifecta of texture, spice, and meaty-ness. It needs to have something to “chew” and that visual of a lot of great things going on - tomatoes, peppers, beans, all-the-toppings. The spice needs to be balanced; yes to heat and smoke but not so much as to blow out your taste buds on the first bite.