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.

IMG_6339IMG_6343

©Nancy Wolfson-Moche 2014

Previous Post:
«

Icing on the Cake: Testimonials

M has thoroughly enjoyed your class and has become a much more adventurous eater as a result.  She's open to trying so many new things.  My husband and I have enjoyed watching her use the skills she's learned in your class to take charge of the kitchen at home and make food for us.  M has also enjoyed working with the seniors and feels as though she has lots of surrogate grandparents.  What a lovely class!   Thank you.

- N.