"Proper" Pumpkin Pie →
TDay is less than a week away, but there’s still plenty of time to execute my recipe for “proper” pumpkin pie…plus, it makes for a good use of the Sweetened Condensed Milk recipe I posted here a few days ago! Let me know if you make it and what you think. Happy Thanksgiving Y’all!
Homemade Sweetened Condensed Milk (just in time...
It’s insanely simple, and better for you! Ingredients: 1L Raw Milk (honestly makes a difference in the fatty richness of the end product, but if you can’t get raw milk, the freshest milk as possible is always best) 1C Pure Cane Sugar 1T Unsalted Butter Add sugar and milk to a heavy bottom pot, copper is prefered if you have it (which I don’t and it sucks…yo! Santa...
I Haven't Been Lazy, I Swear!
Well HELLO!! I’ll spare you the lengthy typed excuse as to why I have not updated my page for a while and will just let you know that it certainly wasn’t because I haven’t been busy. How about a visual timeline summary in 20 steps starting with the beginning of the year to present day? 1: Had a birthday and was determined to look like Dolly. This took a lot of time and...
Hudson Valley Barrel Fermented Fish Sauce.
Lady Jayne and Zak P finally got their shit together to start aging some fish sauce and since “local” is the word these days, we decided to go “local” and use Shad! Zak did the dirty work of cutting up the fish while Lady Jayne drank champagne in the afternoon sun, but the team joined forces again when it was time to pack the pieces with salt and stuff them into the Rye...
Lady Jayne's Alchemy.
Zak wrote a nice little piece on me for this weeks Alimentary Canal column. It gives a little history and insight to some things I’ve been working on recently and some of the inspiration for them. http://www.foodrepublic.com/2012/02/16/introducing-lady-jaynes-alchemy Most exciting, and mostly what the column was about, was all the bottling of my Worcestershire Sauce I did yesterday. The...
What happens when you age fresh pressed apple cider in a bourbon barrel? I have no idea, but I feel certain it will be swell and not swill! As mentioned in my Jelly post, I don’t have a cider press, but I hope to have one someday. This here cider is from a farm nearby and is quite good. …quite good. I am thinking it will be about 6 months before it’s ready…I’ll keep you posted.
I Don't Think You're Ready For This Jelly
It has been a tremendous Fall in the Hudson Valley so far. The land is so fertile, and Zak & I have been foraging deep in the woods for all things edible. (It’s good to forage with a pack! This one has a water pack, books for referencing plants & fungi, some bags for collecting, tick repellent and a loaded crack pipe) The wild apples on our property have fruited more than I can...
Slow Films: As seen on Food Republic.com →
slowfilms: Real Food Stories On The Screen Take a break from reality TV with Slow Films BY ZAKARY PELACCIO AND JORI JAYNE EMDE Zak Pellacio in a scene from Slow Films’ Salad Dressing Stomp. The food business is not glamorous, but what you read or see on TV may lead you to believe… Cool post we did a couple of weeks ago, although they spelled Zak’s last name...
I Will Be Back...
Ginger Champagne...I mean...errr...Wine.
So, back in November I decided to start a batch of Fresh Ginger Champagne. It was so lively and active in its fermentation tank all winter long and into the Spring. Then about 3 months ago, it started to fizz out. I was certain something had gone wrong and was frustrated as many of my winter experiments ended up in the toilet (not by me via intestinal excreta, but by me pouring the disasters...
Green Bean with Borage Kimchi
I finished production on the Green Bean with Borage Kimchi this afternoon, and so far, I couldn’t be happier with the flavors! I had the idea for bean and borage on Monday night because I had been in my garden and I tasted my borage (which is taking over the planet by the way) and it is reminiscent of cucumbers and oysters to me. It’s oddly oceanic, in a good way. I thought it...
Lady Jayne is back!
After 12 days of visiting my family in Austin, Texas where the temperature stayed above 102 degrees the entire time, and most days the index was a mere 110 degrees…Lady Jayne is back and ready to pick up the show again! I have many great items and ideas coming up this month This coming weekend I will post production on my newest kimchi - Green bean and Borage, as well as post some tasting...
Please follow the weekly column Zak and I do every Thursday through FoodRepublic.com take me to the Alimentary Canal Photo Courtesy of Sean McEntee
The newest addition to Lady Jayne’s products (official packaging and labels in the works). I made these 2 little guys for my friend Autumn because she just bought a house. These flavors are: Citronella with Lavender & Sage with Ylang-Ylang and Bergamot. Everybody needs some Pootie Fresh for the booty room by Lady Jayne!…well, I can’t take all the credit, my dear friend...
Rhubarb: Kimchi & Tinctures
I LOVE rhubarb. Not in the same context that most people do, where it’s masked with sugar and probably some strawberries. I mean, I love rhubarb in it’s natural earthy, musky, sour and savory self. I like to nibble on it and allow my tasters to pucker and activate. I like to make rhubarb tinctures and sip on it to help my belly digest. I like to ferment it into kimchi and...