carrot jam, onion jam

April 27, 2014 • Nancy Wolfson-Moche

Full disclosure: I am back in the US, and a bit jet lagged. A good antidote for jet lag – in addition to sleep – is dark leafy greens. So I am eating lots of dandelion, kale watercress and mustard greens. But my mouth still waters when I think of the breakfast jam bar at Beresheet: crocks of carrot, onion, apple and pear jams, along with local honey. Offered with their house-made crusty whole-grain olive and nut breads, yes, they qualify as a vegetable for breakfast. I did not get Chef Boris Paukman’s recipes, but I found a cinnamon, clove and nutmeg-infused recipe for carrot jam from food and wine. I would halve the suggested quantity of sugar, and use organic brown. Shown below, top: carrot jam; bottom: onion jam.


©Nancy Wolfson-Moche 2014

Previous Post:

Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. Your classes have always been so much fun. You are very smart and organized and I've always looked forward to your classes. Love, D. (8-year old girl)