Archive for the ‘SP’ Category
Monday, November 25th, 2013
The lingonberry is a berry that most of us know from shopping for furniture at a large Swedish retailer. But it is native to all of the Northern hemisphere - from Scandinavia to Russia and Canada - and it does also grow in the wilds of Alaska, Washington State and some parts of Oregon. In contrast to the Scandinavians, which have managed to domesticate the lingonberry in a successful commercial cultivation program, it is not commercially cultivated in the US.
For our Heirloom Fruit Curd Lingonberry - available exclusively at Whole Foods Market - we use wild foraged lingonberries from Alaska and Washington State. They burst with a vibrant, bright berry flavor, just the right balance between tart and sweet. If you like cranberries, you will love the lingonberry!
You can showcase this amazing flavor in an elegant holiday dessert that is not only delicious, but easy to prepare: a trifle. What I love about trifles is that they can be prepared in single serving bowls. Everyone loves a little sweet to finish a meal, but after enjoying a big holiday feast very few of us still have room for a big dessert serving and I personally am overwhelmed when I see a full pie or trifle bowl appear at the end of the meal. You can also serve your single portion trifles in vintage champagne or liquor glasses for an added affect.
Lingonberry Trifle w. brandied apples
Ingredients (serves six)
for the apples
2 cups chopped apples
1 Tbsp sugar
1 Tbsp salted butter
1 Tbsp brandy
for the cream
1 cup heavy whipping cream
zest of 1 lemon
1/2 cup Scrumptious Pantry Heirloom Fruit Curd Lingonberry
4 oz Gingersnap cookies
Method: (1) In a pan, melt the butter, add apples & sugar and cook over low heat till soft. Take of heat and add a tablespoon of brandy, (2) Whip heavy cream, fold in zest of lemon and SP Heirloom Fruit Curd Lingonberry, (3) In small single serving bowls layer lingonberry cream, crushed gingersnap cookies, brandied apples, crushed cookies and lingonberry cream, (4) finish with a dusting of nutmeg.
Tuesday, July 9th, 2013
The Beaver Dam Pepper Celebration is here again! In collaboration with Slow Food Chicago and Slow Food WiSE we are happy to present an extravaganza of menu specials, tastings and community potlucks in Milwaukee and Chicago.
The pepper is a rare heirloom varietal, brought to Beaver Dam, Wisconsin, in 1912 by Joe Hussli, an Hungarian immigrant. It needs to be trellised cause the fruit grows 9 inches long, hence it is more labor intensive than modern varieties. It is on the Slow Food Ark of Taste as an almost extinct varietal. But - as with everything heirloom - the flavor is SO MUCH BETTER than that of hybrid peppers. They have an amazing flavorful heat that slowly builds up and then mingles. Read the story of the pepper here!
We are honored that the following great Chicago chefs are showcasing the Beaver Dam Pepper in a menu special from September 19 – 22 . From a Beaver Dam Pepper infused drink, to a cauliflower dish w. pickled peppers and a chocolate truffle with the Beaver Dam Pepper & Michigan cherries, you will be able to enjoy this rare local heirloom in many delicious variations!
PLUS: Beaver Dam Pepper Celebration FAN CARD: if you Eat It To Save It at five of these participating restaurants from 09/19-22, you will receive a FREE jar of Scrumptious Pantry's Heirloom Pickle Beaver Dam Pepper!
The following Chicago-area restaurants will offer menu specials:
Big Jones w. Heirloom tomato salad, Anson Mills Farro Verde, Prairie Fruits Chèvre, Pickled Beaver Dam Peppers
Billy Sunday w. Atlantic Crab fondue with pickled Beaver Dam Peppers and herbed flatbread
Green Zebra w. Beaver Dam Pepper Hash with salt roasted Red Thumb fingerlings, fried egg, and an apple shallot jam
Katherine Anne Confections w. Beaver Dam Pepper truffle with Michigan Cherries, FEW bourbon, local wildflower honey, and bittersweet chocolate
Marion Street Cheese Market w. Beaver Dam pepper relleno, goat milk ricotta, sweet corn grits and pepper consommé
Uncommon Ground Devon w. Beaver Dam Pepper grilled cheese: brioche bread, butterkaese & chihuahua cheese, Beaver Dam Pepper jam & roasted Beaver Dam Depper sausage
Uncommon Ground Clark w. Beaver Dam Pepper stuffed with a local wild mushroom risotto and a garlic parmesan sauce
Standard Market w. Beaver Dam Pepper Slaw: a crisp symphony of peppers, cucumbers, carrots, snap peas, and Scrumptious Pantry Beaver Dam Peppers, marinated in a sweet and tangy mustard vinaigrette.
The Beaver Dam Pepper will be available to taste the weekend of 09/22 &22 in the following Chicago area retailers
Marcels Culinary Experience
Plus, join us at various Whole Foods locations the following days and times
South Loop, Chicago 09/19 from 4 to 7 pm
3640 N. Halsted Street, Chicago 09/20 from 5 to 7 pm
1550 N. Kingsbury Street, Chicago 09/20 from 5 to 7 pm
30 West Huron Street, Chicago 09/21 form 11 to 2 pm
500 E. Ogden Ave, Hinsdale 09/21 from 12 to 3 pm
201 63rd Street, Willowbrook 09/22 from 11 to 2 pm
760 Waukegan Rd, Deerfield 09/22 from 11 to 2 pm
1640 Chicago Ave., Evanston 09/22 from 4 to 7 pm
20281 N. Rand Road, Kildeer 09/28 from 11 to 2 pm
Heirloom Flavors Potluck, September 22
If you are inspired to play with the pepper in your own kitchen, you can purchase fresh peppers at Green City Market and Logan Square Farmers' Market at the booths of Radical Root Organic Farm, Majestics Nursery and Montalbano Farms, as well as at the Dill Pickle Food Coop in Logan Square. Scrumptious Pantry’s pickled Beaver Dam Pepper is available at all Whole Foods Stores and other selected retailers around Chicago.
We’d love to taste your Beaver Dam Pepper creation at the Community Potluck on September 22 – if you do not have a chance to bring a Beaver Dam Peppers dish, fear not! The theme is “Heirloom Flavors”, so every dish that either incorporates any heirloom variety or showcases a family recipe, is more than welcome. The event is BYOB. In the spirit of environmental sustainability, please bring a plate and silverware! Glasses are provided.
Scrumptious Pantry, 3230 W. Fullerton Ave (Logan Square)
Tour de Menu, September 21 (& Milwaukee Cocktail Week, September 22)
The following Milwaukee-area restaurants will be offering menu specials
Great Lakes Distillery
will craft a Beaver Dam Pepper Cocktail for Milwaukee Cocktail week's launch event on 09/22
In Store Tastings 09/21
BEAVER DAM PEPPER CHAMPIONSHIP
These beautiful Beaver Dam Peppers are growing strong in Marye's garden. Are you growing the Beaver Dam Pepper, too? You should join the Beaver Dam Pepper Championship! All you need to do to participate is to tweet or post pictures of your plants & peppers growing on Scrumptious Pantry's or Slow Food Chicago's Facebook or twitter using the hashtags #BeaverDamPepper #Pepperazzi. If you grows the largest Beaver Dam Pepper you will win a Scrumptious Pantry gift basket valued at $100, and the title of "Beaver Dam Pepper Champion". The Beaver Dam Pepper Champion will be announced at the Chicago Community Potluck on September 22.
Thursday, May 2nd, 2013
The time has come for you to join Slow Food Chicago, Slow Food WiSE and Scrumptious Pantry in the Beaver Dam Pepper Celebration this year, and if you’re wondering how you can participate then you came to the right place. Join our Beaver Dam Pepper Championship! Who will grow the largest Beaver Dam Pepper this year and become the Beaver Dam Pepper Champion 2013?
Participating is easy - First you need to obtain a Beaver Dam Pepper seedling! If you are in Chicago take advantage of the Peterson Garden Project's plant sale May 10th – 12th. In Milwaukee, you will find Beaver Dam Pepper seedlings at Webers Garden Center, 4215 North Green Bay Avenue or at the Village Green Street Fair in Wauwatosa on June 1 at the booth of Slow Food WiSE.
Seedlings will give you a kick start, but if you don't have a chance to get your hands on one, planting a seed should hopefully still work - though you will get less peppers and get them later (order seeds at Seed Savers Exchange
Then, find the perfect place to plant your Beaver Dam Pepper. You will need a 1 ft. square plot in your garden. Even a large planter on your sunny front porch would work. The pepper takes about 80 days to come to fruit and may require trellises, as the peppers can grow up to 9 inches long!
And finally, the last step to participate in the Beaver Dam Pepper Championship is to watch your pepper grow and report its progress by posting photo updates of your growing peppers on our Facebook page or on twitter using the hashtags #BeaverDamPepper #pepperazzi. We also hope you will be sharing recipes you come up with. And if you have questions and need growing tips, our farmer team will give answers on Facebook and twitter, too.
The Beaver Dam Pepper Celebration will culminate in a weeklong extravaganza from September 16-22nd: we'll have awesome Chefs in Milwaukee and Chicago preparing special dishes with the Beaver Dam Pepper for our Tour de Menu, pop up at Farmers Markets with our roadshow - and we're organizing a huge & fun Beaver Dam Pepper Community Potluck in Chicago. The winner of the Beaver Dam Pepper Growing Competition will be announced at the potluck on September 22 - up for grabs is a Scrumptious Pantry gift basket valued at $100.
Will you be the 2013 Beaver Dam Pepper Champion?
Wednesday, April 24th, 2013
Spring is finally here and with that comes Beaver Dam Pepper growing season! What a better way to kick off this year’s Beaver Dam Pepper Celebration than to head over to Chavez Elementary School on Earth Day to build a learning garden to teach these kids the importance of sustainability and biodiversity.
We were excited to build plots together with the teams from Kitchen Community and Hyatt. Soon, seeds will sprout and a colorful selection of vegetables will celebrate local food – among them our Beaver Dam Pepper! Kids all over the city from different schools will also be joining us in growing the Beaver Dam Pepper. Growing of this heirloom variety will help kids understand the rich history heirlooms have and why it is important to preserve this nearly extinct pepper.
With the Beaver Dam Celebration just around the corner we invite our local community to get involved in growing the pepper in their own organic gardens to celebrate biodiversity. Do you have your Beaver Dam Pepper seeds yet?
This year we are adding a growing competition to the Beaver Dam Pepper Celebration. Who will grow the biggest Beaver Dam Pepper ? It might be you who is up for the title of Pepper King or Queen! You will be able to track everyone’s progress and share photos of your plant through our Facebook page.
We look forward to having a Beaver Dam Pepper growing competition with the Learning Garden/Kitchen Community schools, the Peterson Garden Project's five Chicago area community garden, Slow Food's Preserve Garden - and you! - to see who can grow the biggest Beaver Dam Pepper! After all, its size (it grows up to 12 inches long), is what is threatening the pepper's survival. Contact us if you need help finding Beaver Dam Pepper seeds or seedlings.
Note - You do not have to be in Chicago to participate and celebrate this awesome heirloom pepper!
Friday, December 7th, 2012
And they are off.... the first December shipments of our Heirloom Club are on their way to our subscribers! What's our heirloom club you ask? It’s a subscription of our delicious heirloom foods, one item shipped to your door every month filled. You will also receive recipes on how to cook with it and the story behind each one. Subscriptions are available for 3 months or 6 months. Our heirloom club is the perfect gift that keeps on giving though out the year, not just December.
How do we choose what to send? Well it depends on what month it is! During the spring and summer, we would send pickles, salts, ketchups, etc. For fall and winter you might receive our pastas, spreads etc. It is never gonna get boring!
And the product of the month is…. Our Balsamic Dressing Sauce!
Here are some tasty ideas for hor d’oeurves with our Balsamic Dressing Sauce that will be great holiday party pleasers -
Brie and Balsamic: Place a slice of your favorite brie on a mini toast and drizzle with our Balsamic Dressing Sauce. Simple and easy!
Side Salad: Mix together your favorite mixed greens along with candied walnuts, blue cheese, dried cranberries, and drizzle with Balsamic Dressing Sauce.
Skewers: Marinate your favorite cut of steak, chicken, or pork with our Balsamic Dressing Sauce. Cook however you desire and serve. Present it by cutting in thin slices and layer nicely.
Marinated Veggie Panini: Cut veggies into long strips and marinate for 3 hours with our Balsamic Dressing Sauce. Bake, broil, or grill the veggies till done. Put veggies on focaccia bread and drizzle with the Scrumptious Pantry Extra Virgin Olive Oil and place in a hot griddle pan or panini press. Cut and serve
In addition to being a gift that guarantees many tasty moments, your support as a club member has big impact on our farms, too. We can commit to buying larger amounts of produce, if we know that we have your support. So we can work more closely with our farms to custom grow better ingredients.
Month 1: Extra Virgin Olive Oil blend
Month 2: Farro Pasta & Durum Wheat Pasta
Month 3: Heirloom Pickles Beaver Dam Peppers
You can become an Heirloom Club Member by subscribing to one installment (3 months, $69) or two installments (6 months, $129).
Monday, September 3rd, 2012
This September, it has been 100 years that Joe Hussli brought the pepper seeds with him, when he came over to the new world from Hungary. He settled in Beaver Dam , Wisconsin, and started cultivating the pepper that must have meant so much to him. If you were to pack two bags only and move to the other part of the world - what would you pack!?
Joe passed the seeds to neighbors and friends and the pepper became known as the Beaver Dam Pepper. Unfortunately today, when you meet someone from Beaver Dam, chances are they have never heard about it, because most farmers abandoned the pepper's cultivation as hybrid varieties became widely available. The new peppers did not require trellises and were much easier to grow, so over time, the Beaver Dam Pepper was forgotten.
To change that, we started pickling the Beaver Dam Pepper last year and we have been very happy about the great success our pepper has had. It's just too tasty not to fall in love with the warm, flavorful heat.
For September, we have teamed up with Slow Food to organize the "Beaver Dam Pepper Centennial Celebration" in Chicago and Milwaukee. For two weekends (Sept 21-23 in Chicago, Sept 28-30 in Milwaukee), some of the cities' best local restaurants will be creating special menu items to showcase the Beaver Dam Pepper to share the story of the pepper. We also have scheduled a number of tastings in retail stores where we will pass out samples, recipes, and seed packets, and in Chicago will be popping up at select Farmer’s Markets, to boot.
Be part of the Beaver Dam Pepper Centennial Celebration - and eat it to save it!
EVENT CALENDAR MILWAUKEE
Beaver Dam Pepper Tour de Menu September 28-30
Braise (closed Sundays) with Tea and Crumpets featuring a Beaver Dam Pepper Jam, Tea Smoked Chicken with an Herbed Crumpet
Glorioso's Italian Market (1011 E. Brady St.) -- with Gamberi e linguini con banane pepe in salamoia (tiger shrimp, beaver dam pickled peppers, oil cured black olives, leeks, goat cheese and olive oil)
G. Groppi Food Market (1441 E. Russell Ave.) -- with Beaver Dam Pepper Pizza with ricotta, fresh mozzarella, prosciutto, red onions and pickled Beaver Dam Peppers
Hinterland Erie Street Gastropub (222 Erie St., closed Sundays)
The Rumpus Room (1030 N. Water St.) -- with Beaver Dam Pepper Hash
Demos and in-store tastings
Friday, Sept 28
Groppi's Food Market, 5pm -7pm
Saturday, Sept 29
Glorioso's 11am - 3pm
Sendik's on Oakland, 4pm -6pm
Thursday, August 23rd, 2012
Well, I bet you have realized by now that we are into putting up great tasting food. And we love to find ways to cook with it. Our Heirloom Tomato Catsups, our Heirloom Pickles - you can enjoy them straight up on/ with a sandwich, but why not whisk the Smoky Catsup in a vinaigrette for a chicken salad or use the Heirloom Pickles Red Beets in a goat cheese spread?
So, of course we love Chef Paul Virant's Cookbook "Preservation Kitchen", which not only has great ideas for pickling and canning, but also very tasty recipes using those same canned goods. When we came across his gazpacho recipe, we tried it with our Heirloom Pickled Beaver Dam Pepper and it was amazing!
The following recipe is inspired by Chef Virant's original recipe, but we tweaked it a bit to use the bounty of fresh, succulent tomatoes can be found at the farmer's markets right now.
4 cups crushed tomato (peel & core fresh tomatoes and pass trough blender, alternatively use 4 cups canned tomato puree)
1 cup roasted sweet pepper, chopped
1/2 cup Scrumptious Pantry Heirloom Pickles Beaver Dam Pepper, chopped
5 tbsp Scrumptious Pantry Heirloom Pickles Beaver Dam Pepper brine
1/2 cup Scrumptious Pantry Organic 100% Mission Extra-Virgin Olive Oil
1 cup cucumber, peeled, seeded & diced
1/2 sweet onion, minced
3 cloves garlic, minced
salt to taste
Method: (1) Mix all ingredients in a bowl, season to taste (2) chill for at least 2 hours before serving.
Thursday, July 26th, 2012
At the Scrumptious Pantry we believe in heirloom food values. We believe in the family farmer and bringing our customers great-tasting food. Food that inspires you in the kitchen and invites you to have a delicious meal with friends. We believe in passing recipes and skills down through generations, through family and friends. And that’s exactly why we’re introducing Heirloom 2.0, a new type of class series. The goal of Heirloom 2.0 is to help teach those heirloom skills to people who may not have gotten the chance to learn them from grandma, so you can proudly announce to the world: “Yes, I heirloom!”
Our monthly classes center around traditional food concepts. After the success of our urban foraging, seed saving and canning intros, we are excited to have some great co-hosts again, sharing their unmatched expertise.
CANNING FOR NEWBIES IS BACK SEPT 05 JUST IN TIME FOR HARVEST BOUNTY
Our bestselling Heirloom 2.0 class! It will be taught by Lee, the owner of The Scrumptious Pantry, and will discuss what to look for in produce, the basic steps in the canning/pickling process, how to ensure food safety, plus some of Lee's favorite heirloom recipes.
This intro is not a hands-on canning class, but a lecture with a step-by-step demonstration.
We will be touching on all the basics of canning, but we will be focusing a little more about pickling and demo that process, because the acidified foods are the more difficult ones - and the ones that post the highest risk if you do not do it right.
- choosing equipment (jars, hot water bath vs. pressure canner)
- to processes of jams, sauces, pickles
- how to choose your produce
- nutritional benefits of canned product - and what do you do with it once you have it stored in your pantry
- ingredient choices (which vinegars when your pickling for example - there will be snack and recipes, too!)
- good resources (books, online)
Cost is 25$, light snacks and handout included. Location The Scrumptious Pantry, 3230 W. Fullerton Ave., in the heart of Logan Square.
Date: Thursday, September 5, 2013
Time: 6.30pm -8.30opm
You can sign up for all those classes right here on dabble! We are looking forward to seeing you!
Tuesday, October 25th, 2011
I believe in canning, putting up the glory of summer for winter. I always loved the fresh tasting flavors of the quick refrigerator, but could not get around liking the store bought ones. Even the fancy brands seemed to be tasting too much like vinegar, salt and spices. To my palate that is. Hence I got my mind set on a line of pickles very soon - especially as here at The Scrumptious Pantry it is all about making foods that are connected with the culinary heritage of a region. If not pickles made in the Midwest, then where? All those immigrants from Germany, Scandinavia, Eastern Europe - pickling was their preferred choice of preserving the summer bounty.
And that is the keyword PRESERVE. We wanted to make pickles that preserve the flavor of the ingredients, accentuate the character of the veggies - not alter it to a point that if you took out the texture component and taste a pickle blindfolded you would be unable to identify the veggie.
Today, we are launching our first two products in the new line of pickles. It has been in the works for two years now. Our obsession with authenticity led us to put up jars and jars of pickles, trying every pickle recipe we could find in historic recipe books. Just for the fun of it, I just counted the open jars in my fridge that represent the various stages of testing (and which I am eating no matter how they taste cause I cannot throw food away. A salty dill pickle for example is great in an omelette w. potatoes) - 38 jars. I still have 38 open jars in my fridge, and 47 jars that have already been cleaned and stored away for the next round of testing. That equals 85 different test batches on four products. Now, surely that is not a lot of R&D for big food companies. It is a lot for us.
Besides canning batch after batch in the test kitchen, this project led us to browse seed catalogues and speak with agricultural historians, in our quest to identify vegetables that have a history in the Midwest. With all the Polish & German immigration patterns beets made it onto our list pretty early in the process. The Giardiniera was decided on without much discussion, too, because this vegetable medley is the signature "vegetable preserve" of Chicago. The Lemon Cucumber we fell in love with at local Farmer's Markets. And then the Beaver Dam Pepper jumped out at us, when we were researching the Slow Food Arch of Taste – a listing of culturally significant varietals at the brink of extinction. The Beaver Dam Pepper was introduced to Beaver Dam, Wisconsin, around 1913 by an Hungarian immigrant. It has a mildly spicy flavor and is just delicious. But it is very difficult to grow – the peppers can get enormous, requiring to put up trellises. So although it was a great tasting pepper, it was abandoned in favor of the easier to grow varieties
John of Stone Circle Farm with a small (!) Beaver Dam Pepper
Luckily by word of mouth we found a farm in Reeseville – Stone Circle Farm – that had been growing some experimental Beaver Dam Pepper plants last year. And how excited we were to hear that John would be willing to give the Beaver Dam Pepper a try on a larger scale. He brought on another Farm close to Beaver Dam – Good Earth Farm- and we were ready to go. We had some setbacks and we had some great successes. Some beautiful peppers and some pretty ugly ones, scarred up with sunburn. The spice profile for brine we developed for the Beaver Dam Pepper was reminiscent of the flavors of Hungary, and we are pretty excited about what we think is a greatly balanced flavor, supporting the characteristic taste of the Beaver Dam Pepper.
Today, we are launching the Beaver Dam Pepper and the Lemon Cucumber. Giardiniera and beets should follow before Thanksgiving. We want to thank our Farmers - John, Nicole, Rink, Jenny, Alison, Alex, Andy and Dirk - for trusting us with their beautiful veggies. A special thank you also to all our taste testers, that might not have tasted through all 85 batches, but still ate a considerable amount of pickled veggies. I personally want to thank Andy Fair, my partner in the kitchen, for not giving up on me and my quest for the perfect preserved pickle.
All our pickles make great additions to a Cheese plate or as an antipasto, but my favorite match so far are slow cooked beans with pulled pork over rice and a Beaver Dam Pepper on the side. How do you like to eat our pickles? Have a taste and let us know! They are available in our online store and moving to your trusted retailers in these days, too.
Thursday, August 4th, 2011
It has been quite hot lately - I guess that is fair to say. And with heat, I tend to eat less (but you should see me eating in the cold Midwestern winters!) Especially a lot of warm food is not really up my alley when the thermometer scratches the 95 Farenheit mark. So you can imagine how delighted I was when Stephanie told me about a recipe for a chicken salad she had made using the Cranberry Catsup in the vinaigrette.
I loved the idea of it and so set out to recreate her dish with a bunch of fresh veggies, juicy grilled amish chicken and as a special touch some smoked cheddar cheese. It is the perfect mix of protein and veggies, very light and thanks to the Cranberry Catsup it has a nice tang to it.
The ideas for recipes we are getting from you guys are really amazing! It truly makes me happy to see that our products inspire you to play with new taste combinations in the kitchen. So - if you have an idea as how to use our products, please let us know via email or facebook and you could win a goodie bag if you win the popular vote by the end of the month.
Ingredients (four happy bellies)
2 cooked chicken breast (ca. 10 oz), medium dice
1/2 cup celery, chopped
1/2 cup carrot, grated
1/4 medium red onion, finely chopped
4 oz smoked Cheddar Cheese in small cubes (optional)
for the Vinaigrette
4 Tbsp Scrumptious Pantry 100% Mission Extra Virgin Olive Oil
3 Tbsp Scrumptious Pantry Cranberry Catsup
2 Tbsp Red Wine Vinegar
Salt and Pepper to taste
(1) Mix the salad ingredients together in a large bowl. (2) Whisk together the vinaigrette ingredients (you can also use a small blender). (3) Toss with salad and season to taste.