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.

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©Nancy Wolfson-Moche 2014

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).