First Friday: The Best of Stripe Art Show

It’s once again time for a First Friday.  This month Stripe will be featuring a few of their five favorite artists from the past two years and we’ll be there serving a few of our new favorite preserves as well!

Monterey Farmers Market Flavors for Tuesday Feb 22nd

It’s another gorgeous day on the Central Coast! Today’s market flavors being sampled include:

Red Berry Remix Preserves
Meyer Lemon & Strawberry Marmalade
Red Pepper Jelly
Brandied Apple & Cranberry Conserve
Caramelized Onion, Fig, & Reduced Balsamic Spread
Spiced Carrot Jam

If you’re in Monterey we hope see you this afternoon at market.

Serendipitously,

Kristen & Lynette

 

Feb 20th Los Gatos Farmers Market Flavors

We’re finally getting a break from the rain and will be the Los Gatos Farmers Market in the morning.  This week’s market flavors include:

Strawberry & Meyer Lemon Marmalade
Tangerine & Meyer Lemon Marmalade
Red Berry Remix
Strawberry Balsamic Preserves
Apricot Preserves
Red Pepper Jelly
Naval Orange Marmalade*

*See the previous post for the Orange Cornbread & Orange Butter recipe.  It was the winner at tonight’s chili & cornbread cook-off gathering among friends.

Hope to see you at market!

Cheers,

Kristen

Orange Cornbread with Orange Butter

Dreary week in Santa Cruz

This past week in Santa Cruz has been cold, wet, and completely dreary.  My favorite meals during this kind of weather are homemade soups, stews, and chili and it just so happens that this weekend a few friends will be throwing a chili cook off for a birthday celebration.  What goes better with chili than cornbread?  Orange cornbread with orange butter!

Orange Cornbread with Orange Butter

Orange Cornbread

1 cup all purpose flour
4 tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
2 ½ tbsp unsalted butter

1 cup milk
2 eggs
⅓ cup Serendipity Orange Marmalade

*Optional ingredients: ½ cup sweet corn, ½ green chilis, ½ cheddar cheese.

*This recipe can be halved and baked in a 5×7 casserole dish.

Preheat oven to 400°.  In a large prep bowl whisk together all of the dry ingredients.  Using a pastry blender cut in the butter.  In a medium prep bowl beat the milk, eggs, and orange marmalade.  Pour the wet ingredients into the dry ingredients and mix until moistened.

Pour batter into a well greased 8 inch square baking dish.  Bake for 25-30 minutes or until a toothpick  inserted into the center comes out clean.  Cut into squares  and serve warm with orange butter.

Orange Cornbread with Orange Butter

Orange Butter

½ cup softened butter
¼ cup Serendipity Orange Marmalade

Whisk together the softened butter and marmalade until thoroughly combined and completely smooth.  Pour into a 6 oz ramekin or jelly jar and place in the refrigerator until ready to use.

I hope everyone has a wonderful weekend!  Stay tuned for more to come.  Until next time.

Serendipitously,

Kristen

Lemon Buttermilk Scones

There is something about a great homemade scone fresh out of the oven that I can’t put I finger on.   Could it be how quickly they come together?  Perhaps, it’s because I usually have all of the ingredients without having to make a special trip to the grocery store?  Or maybe it’s how great they smell while they’re baking?  I think it’s because they’re the perfect carrier of marmalade!

This weekend I encourage you to make a batch of scones.  Since most people have their own favorite recipe I won’t post the one I use.  However, try adding the zest of one lemon to the mix.  Once they’re out of oven enjoy it with your favorite marmalade.  This year ours is Meyer Lemon Marmalade.

Until next time.
Serendipitously,

Kristen