We are thrilled to announce that our Meyer Lemon Curd is included in Dean & Deluca’s new mother’s day catalogue. Make your mother very happy this year with the gift of Rare Bird Preserves.
Along with finding us in the catalogue, you’ll be able to pick up your favorite flavors of RBP at Dean & Deluca stores nationwide. So if you live near New York, Washington D.C., Napa Valley, Charlotte, or Kansas City metropolitan areas you’ll now be able to pick up jars at your convenience.
Staff meal: angel hair pasta with arugula & lemon.
(Recipe spotted on Food52 via Tracy at Shutterbean)
Today we were featured on the National Daily Candy in Chicago Editor Emily Fiffer’s Favorite Things List. We have been playing with the featured flavor Meyer Lemon Rosemary during staff lunch. Here is a simple vinaigrette to brighten your spring salads. Here’s what we did:
Meyer Lemon Vinaigrette
1/4 cup Grapeseed oil (or other mild flavored oil)
2 tablespoons apple cider vinegar
1 Tablespoon Meyer Lemon Rosemary Preserves
1/4 teaspoon Dijon mustard
salt & pepper to taste
In a small bowl whisk all ingredients until your desired consistency. Season to taste with salt and pepper, then toss dressing with choice of greens and if you like some thinly sliced apples. Serve alongside a slice of quiche for a special brunch
You can find this flavor on our website or stop into Trotter’s To Go and pick up a jar for yourself!
(Top photo courtesy of Nathan Michael, bottom photo by Rare Bird Preserves)
We’ve gotten a lot of great response to our first run at the Black Label line of preserves. Some friends and customers got creative using the Kumquat Tarragon Honey flavor and were generous enough to share the recipes with us.
First comes a recipe for Kumquat Tarragon Honey Salad Dressing from a talented customer, Blair Carothers. Blair is a personal chef and caterer and has put together something really elegant and fresh with this flavor of preserves. Blair suggests tossing this dressing with mixed greens, oranges & pomegranate seeds. She even sees it perfectly complimenting beets, strawberries, or other citrus fruits.
Kumquat Tarragon Honey Salad Dressing
This salad dressing is the perfect marriage of sweet, tart, and tangy.
1 ripe mango (peeled and coarsely chopped)
2 T Rare Bird Kumquat Tarragon Honey
1/2 Shallot (small to medium) coarsely chopped
2 stalks tarragon (leaves removed)
3 T white balsamic vinegar
Juice of one orange
Juice of one lemon
1/4 cup vegetable oil
1/2 t kosher salt (or to taste)
Combine the first seven ingredients (mango, Kumquat Tarragon Honey, shallot, tarragon, white balsamic vinegar, orange juice and lemon juice) in the bowl of a food processor or blender. Process until mango and kumquat (including skins) are pureed. Add vegetable oil and salt to taste. Process until completely blended.
Hello! Welcome to the Rare Bird Preserves blog! We thought you might like to be a part of what goes on behind the scenes. A look at special events, new products, upcoming classes & recipes that we are playing with.
This month we are pleased to announce the debut of our Black Label line of limited edition preserves. Kumquat with Tarragon Honey is the first edition in a line of collaborative flavors. The project grew out of a wish to work creatively between our talented employees giving us the chance to experiment with fruits and techniques that require extra attention.
Our first featured employee to work on a Black Label edition is Kaitlyn (our new kitchen manager). This flavor comes out of her desire to work with kumquats and experiment with honey as a sweetener and preservative in jam. She felt the floral qualities inherent in kumquats complimented the more savory flavors in tarragon and sweetness in honey. The flavor surpassed all expectations of our hope for this line of preserves.
The March 2012 Dose Market was our premiere venue to showcase this special product. Only a few remain (this was a batch of 38, guys!), but keep a look out for new flavors, because we are already working on the next edition.
(bottom photo by Nathan Michael)
