Becky Selengut at PCC. The theme of this class was Fisherman's Spring and we started out with this rhubarb jam as an appetizer paired with a selection of goat cheeses and homemade black pepper and fennel breadsticks. We ended the meal with a rhubarb star anise crumble (my next post). Everything in between was amazing!
Our class was on a Friday night and I made the jam on Saturday because we had friends coming for dinner and the crumble on Sunday to bring to a BBQ. Both recipes were that good and easy that I couldn't wait to make them. The other recipe that made a huge impression on me was scallops with tarragon beurre blanc, which I'll be making soon for a date night at home!
Just like last time, Becky rocked. She's a very knowledgeable, funny and delicious chef with a cool background. Some day I'd like to take advantage of her private chef services. And because I came home with a packet of recipes that will join my cookbooks on my cookbook shelf, this counts as part of my challenge.
Recipe from Becky Selengut
Makes about 1 1/2 cups jam
Preparation time: 15 minutes
Cooking time: 30 minutes
3 cups rhubarb, medium dice (from about 3 large stalks)
1 tablespoon grated ginger
1 stick cinnamon (I didn't have a stick so I just put in a few shakes of cinnamon)
1 tablespoon chopped fresh thyme
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
1/3 cup Champagne vinegar
1/4 cup honey
1 teaspoon lemon zest
Put all ingredients into a saucepan. Bring to a boil and reduce to a simmer and cook, stirring often, for about 30 minutes until thickened. Remove cinnamon stick and cool jam in refrigerator until ready to serve.
It will keep for 4 weeks in the fridge or for a long, long time in the freezer!
Serve with a selection of local goat cheeses (we just used a Kirkland Signature goat log) and crackers or homemade breadsticks.
Pairs well with Chateau St. Michelle's Eroica Riesling.
Recipe #6 from Project Cookbook: My 2012 New Year’s Resolution to cook at least one recipe from every cookbook I own.