New York City has finally begun Phase 1 of reopening, though you wouldn’t know it by the relatively still empty streets, office buildings and subway cars. I’m continuing to keep it local by highlighting food sources practicing sustainability that we can support while still in dining-at-home mode. Josephine’s Feast is an amazing line of specialty foods that should definitely occupy space in your fridge and/or pantry.
Laura & Sean O’Brien the owners of Josephine’s Feast named for their daughter, have created a variety of preserves and condiments that enhance just about any savory or sweet dish you care to prepare. All Josephine’s Feast preserves are made in the traditional European Method of Confiture, a time honored process working slowly over 2 to 3 days to create their award winning flavors. These hand-made preserves are produced in the Pfizer Building in Brooklyn.
Natural low sugar preserves with 25% to 35% less surgar than commercial preserves, with more than 2 pounds of natural no-spray fruit packed into every jar. All fruit is sourced from family farms and orchards on Long Island and California farms for citrus.
So, Laura and I were on the phone recently discussing the current situation; living in the ongoing pandemic and also the raw rapid upheaval of racial unrest roiling the nation. Agreeing it was all quite exhausting and that we’re all in dire need of a little celebration around Summer Solstice. A rosé champagne cocktail with Strawberries & Pink Champagne Preserves, a favorite of Florence Fabricant, food critic for New York Times fits the bill. Add some easy to prepare light bites, using Josephine’s Feast gourmet preserves and and let’s indulge in an oh-so timely Summer Solstice Brunch🍓🥂
Fresh crop of ruby red rhubarb gets sorted
The strawberry champagne cocktail prep - Strawberries & Pink Champagne Peserves won the Sofi Award 2018
Three Easy to Prepare Dishes
#1- Seafood Glaze
The glaze is made with 3 T of Meyer Lemon Marmalade and 1 T or more of prosecco/champagne (lets keep the festivities going…it’s what your drinking right?) or an orange/lemon juice. You need to break up the jam so that you can “paint it on the fish”
Peel and clean the the shrimp - leave tail on.
Sprinkle your shrimp with JF French Sea Salt with Herbes de Provence.
Paint the glaze on the shrimp and grill, broil, or bake - when they turn pink. Turn, and glaze one more cooking another minute.
Serve warm or at room temperature
This also is brilliant with fish such as halibut fillet, salmon, snapper, sea bass or tilapia.
#2 - Fig/Lemon Compound Butter (for Smoked Salmon)
You can make a compound butter using 3 to 4 tables spoons of butter and a a teaspoon or more of marmalade or fig preserves.
Mash or blend with an emersion blender.
Spread on lightly toasted bread and place one slice of salmon on top
#3 - Fig Preserves Charcuterie
Fig preserves are great along with a cheese plate - keep it simple. Just spoon to the side - add dried sausage or picked something or another
You can also blend the fig preserves into cream cheese/marscapone/goat cheese and spread on crackers or stuff betray sticks with it…a bit retro but it works for those who are not eating carbs…
Strawberries & Champagne Cocktail
Ingredients
6 oz of Champagne, sparkling wine or Prosecco
1 tablespoon JF Strawberries & Pink Champagne Preserves
Sliced Strawberries for Garnish
Method
Drop the Preserves into the bottom of a Champagne flute
Fill the glass with Champagne, Sparkling wine or Prosecco
Garnish with sliced strawberries
This recipe serves one and ca easily be doubled for companionship
For a non alcoholic cocktail substitute lemonade or lemon soda for the Champagne. This makes a delightfully flavored lemonade for adults and children alike
A lush bouquet of lilacs from Laura’s garden at her Southampton home
Josephine’s Feast has won numerous awards and accolades including being an Oprah favorite 5 times - twice in the coveted Holiday Gift Edition: Renowned chefs Daniel Boulud and Alice Waters have used their jams
