Chocolate, Honey, & Sea Salt Caramels!

These wonderfully decadent chocolate caramels feature GMO free Guittard dark chocolate, Santa Cruz wildflower honey, and Pacific Ocean Sea Salt.  Available now at the Serendipity web store.

http://www.serendipityspreads.com/product/chocolate-honey-sea-salt-caramels

Event: Wine & Food Series at Annie Glass

Join us this Saturday, June 30th, 2012 for our weekly Wine and Food Series featuring Lynette Cederquist from Serendipity Saucy Spreads.  Lynette is excited to be sampling many of Serendipity’s newest seasonal flavors which include: Plum & Apricot, The Darker Side of Strawberry Preserves – a combination of strawberries and reduced balsamic vinegar, Blackberry Sage Preserves, and their ever popular Hungarian Pepper Jam.

Serendipity Saucy Spreads began as a collaborative effort of two Santa Cruz entrepreneurs, Kristen and Lynette Cederquist, who have a passion for creating unique jams, jellies, and preserves. They have recently turned a longtime family tradition of preserving into a successful jam-making business. Lynette began making jam with her mother and grandmother many years ago. She has fond memories of waking up on summer mornings to aromatic boxes of fresh-picked fruit, and watching as bubbling cauldrons of sugar and fruit magically became sparkling jars of jam.  Today, Kristen & Lynette carry on the tradition of capturing the flavor and essence of the beautiful fruit grown by our local farmers.  Their jams are truly special and quite unique.

Raspberry Rhubarb Crisp

It’s rhubarb season on the central coast! This is time of year that has me giddy with excitement and anticipation for the variety of fruit that will soon be flooding our kitchen.

However, this is also the time of year that brings back fond memories of my grandfather. He loved rhubarb had a special place in his garden for the rhubarb patch.

Filling
2 ½ pounds rhubarb, cut into 1 inch pieces
1 pint of raspberries
3 eggs
Pinch of salt
2 cup brown sugar
1 jar of Serendipity Low Sugar Red Raspberry Jam

Crumb Topping
¼ oats
¼ brown sugar
⅔ cup flour
1 tsp baking powder
Pinch of salt
Pinch of cinnamon
2 tbsp melted butter

Directions
Preheat oven to 350°. Place rhubarb and raspberries into an 8×13 inch baking dish. In a medium mixing bowl, thoroughly beat eggs, sugar, salt, and raspberry jam.  Pour evenly over the fruit.
In a small mixing bowl mix to combine flour, brown sugar, oats, salt, and baking powder. Stir in melted butter with a fork and mix until crumbly. Sprinkle over the baking dish.
Bake on the middle rack for 35-40 minutes or until the top is golden brown. Remove from oven and let cool before serving.