Tomato Lardon Jam

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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This tomato jam pulls triple duty over and over (and over). Spicy, savory, and oh so jammy and if that wasn’t enough we have added lardons. ( a small strip or cube of pork fat) It also can be used as a dip, condiment, or spread and that is just scratching the surface. Try this new staple on burgers, as an addition to a cheese board or to elevate your next grilled cheese.

Tomato Lardon Jam

4 slices thick-cut (as thick as you can find) slices of smoked bacon (we like applewood) very cold or frozen

1 cup diced shallots

1 tablespoon brown sugar

1 teaspoon apple cider vinegar

2 1/2 cups Roma tomatoes, seeded and diced

1/4 teaspoon African Bird Pepper

salt & pepper

Directions:

  1. Pre-heat oven to 375 degrees
  2. Cut bacon into 1/4 inch cubes
  3. Line an edged baking sheet pan and roast bacon cubes until they have crisp outsides.  Remove to paper towels to absorb remainder of fat.
  4. Pour bacon fat into a medium-size skillet over medium heat, sweat shallots, about 2-3 minutes.
  5. Add brown sugar and apple cider vinegar, mix together.
  6. Add tomatoes and reduce for 10-15 minutes until mixture becomes thick.  Add the African Bird Pepper.
  7. Add bacon to pan, stir in salt to taste.
  8. Texture should be spreadable not runny.
  9. Cool then store in airtight container in fridge. (We like WECK jars)

The jam should keep under refrigeration for up to a week.  We like to warm before serving.

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Glazed Grapefruit with Ruby Red Grapefruit & Hibiscus Sugar

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Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

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From perk up to pucker up this is a great start for any morning ritual.  Turn on the broiler if you want a break from the ordinary.  Grapefruit halves are a busy morning classic, but take a few extra minutes and broiling will caramelize the fruit itself and the sugars you choose will compliment the fruits inherent bitterness and bring a unique sweet-smoky flavor to your morning…Hello Sunshine!

Glazed Grapefruit with Ruby Red Grapefruit & Hibiscus Sugar

3 grapefruit

6 teaspoons honey

3 tablespoons brown sugar

1 tablespoon Ruby Pink Grapefruit and Hibiscus Sugar (we used La Bella Terre sugar)

Preheat the broiler

  1. Cut each grapefruit in half and loosen sections from the membrane with a small paring knife.
  2. Place the grapefruit halves cut side up on a baking sheet or a muffin pan.  Drizzle 1 teaspoon of honey over each half and sprinkle evenly with the brown sugar and grapefruit hibiscus sugar.
  3. Place grapefruit under broiler and brown well, about 3 minutes.  Remove grapefruit and serve warm.

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Modern Day Forager

Lemon Zucchini Cookies

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Recipes by: Rj of Urban Table

Photo styling & Art Direction by: Traci of Urban Table

Photography  & Art Direction by: Heather of Heather Gill Photography

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Welcome to the week of zucchini!  If you are anything like us we have zucchini in abundance and are running out of ways to use them.  We start our week with this very versatile vegetable.  There is plenty of lemon in these to give it a bit of a zing and keep you coming back for more!  Also, these are kid approved, of all ages!

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Lemon Zucchini Cookies

Makes 30 medium size cookies

2 cups all purpose flour

1 teaspoon of baking powder

1 teaspoon salt

3/4 cups unsalted butter, room temperature

3/4 cups sugar

1 egg

2 tablespoons fresh lemon zest

1 cup shredded zucchini (1 medium sized zucchini)

1/3 cup pecans, chopped (0ptional)

  1. Preheat oven to 375 degrees
  2. In a bowl combine flour, baking powder and salt.  Set aside.
  3. Combine butter and sugar in a mixer and cream together until light and fluffy. (about 3 minutes)
  4. Add egg and mix until incorporated.  Scrape down sides.  Add lemon zest and zucchini, mix until fully combined.
  5. With the mixer on low slowly add the flour mixture to the wet ingredients until completely mixed in. (Do not over mix.)
  6. Using a small ice cream scoop or a spoon add measured  dough to a lined cookie sheet.  Bake for 14-16 minutes, until edges of cookies are golden.  Let cool on pan for 1 minute then transfer to wire racks to finishing cooling.

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These would be so lovely served with vanilla ice cream or a cup of tea.  We would love to hear if you try this recipe.  You can also connect with us on Facebook.  See you tomorrow for another zucchini recipe!

Modern Day Forager