Emily G's

Pork Rillettes with Tipsy Onion and Garlic Jam

2012-01-24T17:38:00.000-08:00

This recipe by Oliver Strand is an easy version of a classic, and very tasty! I added a pinch of dried thyme as well, because I can never get enough of it. Once you have made the pork, serve it on crustini with Tipsy Onion and Garlic Jam and a sprinkle of chopped parsley. Makes a lovely appetizer!

Fall Fruit Compote with Champagne Currant Jam

2011-12-12T09:56:00.000-08:00

I served this last weekend with pork and it was delicious!

1/2 small onion, finely diced

1 granny smith apple, peeled and finely diced

4 fresh apricots, peeled and diced

1 cup dried, sweetened cranberries

1/3 c. chopped prunes

1/3 c. diced dates

1 T. lemon juice

1 t. minced ginger

1 T. Dijon mustard

1 t. worcestershire

1/2 c. water

1 jar Champagne Currant Jam

Combine all ingredients in a sauce pan. Bring to a simmer and cook for 30 minutes. Cool to room temperature and serve or refrigerate.

Garden Summer Rolls and Jammin' Wontons

2011-10-16T16:27:00.000-07:00

The Dynamic Duo behind Garlic Clove Foods created these super yummy recipes. Enjoy!

Garden Summer Rolls

Ingredients:

Garlic Clove Foods Garden Pilaf, prepared as directed

Shitake mushrooms, 1/4 pound, sliced

Fresh Basil, 1 bunch, stems removed

4—6 lettuce leaves, torn

Emily G's Jalapeno Raspberry Jam

Small Rice Paper wrappers

4 Green onions, chopped

3 tsp vegetable oil

1 tsp Sesame Oil

2 tsp low sodium soy sauce

Water

Directions:

Sauté shitake mushrooms in 2 tsp vegetable oil. Remove from heat and cool. Add 1 tsp sesame oil, 2 tsp soy sauce and chopped green onions to the Garden Pilaf, stir to combine. Fill a shallow bowl with water. Soak 1 piece rice paper until pliable, but not entirely soft, 10 to 15 seconds. Lay flat on a cutting board. Place a piece of lettuce across wrapper 2 inches from bottom. Layer a tablespoon of Garden Pilaf, 3 strips of shitake mushrooms and a basil leaf to form a log-shaped pile. Fold bottom edge of wrapper up and sides in against filling. Roll up to top edge. Repeat with remaining ingredients. Cut in half on bias. For dipping sauce, combine 1/4 cup of Jalapeno Raspberry Jam and a tablespoon of water in a small saucepan. Bring to a simmer over low heat. Pour into dipping bowl and allow to cool.

Jammin' Wontons

Ingredients:

Garlic Clove Foods Garden Pilaf, prepared as directed

Shitake mushrooms, 1/4 pound, chopped

Fresh Basil, 1 bunch, chopped

4 Green onions, chopped

Emily G's Jalapeno Raspberry Jam

Wonton Wrappers, cut in half to form triangles

1 tsp Sesame Oil, divided

3 tsp vegetable oil, plus more for frying

2 tsp low sodium soy sauce

Water

Directions:

Sauté shitake mushrooms in 2 tsp vegetable oil. Remove from heat and cool. In large bowl combine prepared Garden Pilaf, shitake mushrooms, basil, green onions, sesame oil and soy sauce. For each wonton, lay a triangle flat. Brush sides with water. In center of wonton, place a small spoonful of the Garden Pilaf mixture. Fold over and seal sides to form a triangle. Continue for each wonton. Deep fry in vegetable oil. For dipping sauce, combine 1/4 cup of Jalapeno Raspberry Jam and a tablespoon of water in a saucepan. Bring to a simmer over low heat. Pour into dipping bowl and allow to cool.

Apple Bacon Jam

2011-10-10T01:22:00.000-07:00

No, its not a new jam we are selling, but a tasty recipe you can use for just about anything: Cheese and crackers, pork chops, sandwiches, and more!

Bacon Apple Jam

1lb. bacon

1/2 c. finely diced onion

1 garlic clove minced

1/2 t. allsipce

1/2 t. cayanne

1/4 t. ground ginger

2 t. dijon mustard

1 t. worcestershire

1 jar of Emily G's Apple Pie Jam

1 t. cornstarch

1 T. cold water

Slice bacon in very thin strips. In a large skillet over medium heat cook bacon for 10 minutes. Add onion and garlic and cook for 5 more minutes. Add spiced and stir for 30 seconds. Add jam, dijon, and worcestershire. Return to a simmer for 5 minutes. Mix cornstarch with water and add to the skillet. Mix thoroughly and bring to a boil for 1 minute. Remove from heat and cool. Refrigerate for up to 5 days. Bring to room temp before serving.

Field of Greens

2011-09-26T04:41:00.000-07:00

The sixth annual Field of Greens festival returns to Whippoorwill Hollow Organic Farm this Sunday, October 2, 2011, from 11am – 5pm. This popular festival features chef-prepared locally grown food served in a fun, family-friendly environment.

The Chef Tent will highlight the festival and will once again be organized by Chef Ron Eyester of Rosebud and The Family Dog restaurants. For this year’s tent includes 30 farm-to-table chefs from Atlanta, Athens and surrounding areas. Restaurants represented in the tent include Restaurant Eugene, Empire State South, Miller Union, Woodfire Grill, Five Seasons Brewery, Farm 255 and dozens more. The complete list of participating restaurants can be found on the Field of Greens website.

This year’s event will also include the always popular festival market, where 50 food artisans (including Emily G's of course!), green living organizations, live craft exhibitors, and farmers, sell their products and discuss their art, and the Kid’s Village, which combines interactive farm and healthy food activities with the classic bouncy inflatable ride. Local bands will be playing on the farm stage throughout the day.

New at this year’s festival are two events. Beginning the day will be “Meals from the Market” which spotlights several small, local farms and include dishes prepared from seasonal produce. The second new event is The “F’n’ Chef Competition,” which begins at 2:30pm. It will be an Iron Chef-like food competition between three local chefs and judged by five local food personalities.

Tickets to the festival are $20 in advance and $25 at the door. Kids 12 and under enter for free. Tickets can be purchased in advance at the festival website. A ticket includes unlimited tastings from the Chef Tent.

The net proceeds from this year’s event will be donated to Slow Food Atlanta, a nonprofit organization dedicated to building a good, clean and fair food system. In the past, Field of Greens has raised over $12,000 for Slow Food Atlanta.

Hope to see you there!

Southern Artisan Cheese Festival

2011-09-14T06:20:00.000-07:00

Please join us at the Southern Artisan Cheese Festival on Friday, September 30, 6-9 PM at the Nashville Farmers Market. The festival will be a celebration of cheese that gathers together 30 regional cheesemakers and food artisans. Tickets are available to purchase here. Buy your tickets now through September 20 and get $5 off by using the promo code "artisan5". For a complete list of participants, visit The Bloomy Rind. In addition to loads of regional cheeses to try, there will be our jams, cured meats from Pine Street Market, honeys, breads, coffees, beers and wines. Tickets are limited, so get yours today. We look forward to seeing you there!

New Retail Locations!

2011-09-02T06:56:00.001-07:00

We have had a busy summer and added many new retail locations where you can pick up our jams. Check them out!

Uppity's: 1205 Johnson Ferry Rd Suite 103 Marietta, GA 30068

Vintage House: 124 Pine St. Barbourville, KY 40906

American Country: 24a High St. Bagshot, Surrey GU195AA UK

Portobello's: 8434 Blackmon Rd Columbus GA 31909

Oakleaf & Acorn: 5117 Hwy 53 Braselton, GA 30517

Branches: 1000 Williams Hilton Pkwy Hilton Head SC 29928

Good News Christ Church : 1412 Providence Rd Charlotte NC 28207

Midtown Olive Press: 4421-105 Six Forks Rd Raleigh NC 27609

Blue Heron: 11260 Panama City Beach PKWY suite 104 Panama City, FL 32407

Mary Lee's China and Gifts: 733 Covington St. Jackson GA 30233

Paula Brown Shop: 912 Monron St. Toledo, OH 43604

Studio 123: 123 N. Main St Dickson, TN 37055

Taylor Made: 4838 Lawrenceville HWY, Lilburn, GA 30047

Twinkle Green: 1985 Shades Crest Rd Vestavia Hills, AL 35216

Wendy Gee! 1949 Palmer Ave. Larchmont, NY 10538

Whales & Friends:2060 Lincoln Ave. Alameda, CA 94501

Watermelon Margarita

2011-07-28T11:40:00.000-07:00

Nothing beats a yummy margarita on a hot day. Try our Watermelon Margarita for a twist on a classic!

Watermelon Margarita

1 jar Emily G's Watermelon Jam

6 oz. water

1/2 can beer, such as Tecate, plus more to taste

1/3 c. tequila

Juice of one lime

Juice of one lemon

Juice of one orange

Whisk all ingredients. The beer with make it foam initially. Taste and add more beer if you want. Salt the rim of your glass, add ice, and pour. Enjoy!

The Best Southern Food Blogs

2011-06-28T10:23:00.000-07:00

One of our favorite magazines, Garden and Gun, has a fabulous blog post today on the 10 Best Southern Food Blogs. We are thrilled to see some of our favs listed, such as Biscuits and Such and Slim Pickens Pork. You will find delicious recipes, as well as beautiful photography and great writing. Check them out!

Fresh Fruit with Tomato Jam

2011-06-24T10:44:00.000-07:00

I know this combination may sound strange, but it's delicious! The Tomato Jam gives the peaches a slight "pickled peaches" flavor which makes this salad very refreshing. We like to use local peaches from Pearson Farm. Make sure when you are dicing the peaches to use a little lemon juice to keep them from browning. Enjoy!

Fresh Fruit Salad with Tomato Jam

3 cups of diced fresh peaches

2 cups fresh blueberries

1/2 cup Tomato Jam

Toss ingredients together and serve.

The Best of Buckhead

2011-06-21T05:07:00.000-07:00

We are thrilled to get a mention in Points North Magazine as well as other great vendors at Peachtree Road Farmers Market. Stop by Saturdays at St. Phillips Cathedral from 8:30-12 for some great produce and artisanal foods.

Slow Food Atlanta's Ice Cream Social

2011-06-16T09:54:00.000-07:00

This Saturday, come to Peachtree Road Farmers Market for the 5th Annual Ice Cream Social. This is a great opportunity to support our local Slow Food chapter, one of our favorite farmers markets, and taste some fabulous ice cream and sorbet. Local chefs (such as Pamela Moxley from Miller Union) and talented amateurs will share their creations using local ingredients from the market. For $15 you can be a taste tester! Bring your spoon and dive in from 12:30 until 2:o0. Click here to buy tickets online.

Peach Blackberry Jam Is Back!

2011-06-09T02:46:00.000-07:00

We are excited for the return of one of our most popular flavors, Peach Blackberry. Made with freestone peaches from Dickey Farms in Musella, Georgia, we keep it local and delicious. This seasons batch is especially sweet due to the lack of rain. We will be carrying it all summer long. Come see us at the farmers markets, online, or at a retail location.

Although this is a great jam to spread on a hot biscuit, you can cook with it too! Here are some of our favorite recipes using Peach Blackberry Jam:

Peach Blackberry Smoothie

Peach Blackberry Sticky Ribs

Peach Blackberry Napoleons

Tomato Jam Returns!

2011-06-05T16:40:00.000-07:00

We are excited to have Tomato Jam back! Smear it on black pepper biscuits, serve it with fried Chicken, or try it in our newest recipe below.

Mustard Tomato Sauce

delicious served with Pine Street Market Mettwurst

1/4 c. Dijon mustard

1/4 c. Tomato Jam

1/2 t. Worcestershire

Whisk ingredients together and serve with metts, bratts, grilled chicken, and more!

Causey's Original Sauce

2011-06-01T03:35:00.000-07:00

Recently, Wynn Causey introduced me to her dad's fabulous BBQ sauce, Causey's Original Sauce, that sells locally here in Georgia, as well as other locations in the South East. Her sauce is delicious, and was a finalist at the 2011 Flavor of Georgia Contest. As with many food entrepreneurs, it started as a family recipe that took off.

Causey’s Original Sauce was born when her dad, John Causey (pictured right), remembering the delicious BBQ sauce his dad made, used it in a BBQ cook off in 1984. Since then, his sauce traveled all over the south competing in barbecue competitions. It is now served at their BBQ restaurant in Vienna, called "Good to Go" as well as other retail locations.

Check them out at Green Market at Piedmont Park this weekend!

Stuffed Pork Chops with Mango Tango Jam and Santa Fe Pilaf

2011-05-17T10:14:00.000-07:00

4 pork chops, 1-2 inches thick

1 large onion, sliced thin

3 oz. queso fresco, shredded

*Berbere sauce

Santa Fe Pilaf, made by Garlic Clove Foods

Mango Tango Jam

Preheat oven to 375. In a skillet over medium heat, add 1 T. vegetable oil and cook onion for 20 minutes. Stir occasionally while onion caramelizes to prevent sticking. Cool. Carefully cut a pocket into the pork chops using a sharp knife. Stuff each chop with 2-3 T. of caramelized onions and cheese. Sprinkle with salt and pepper. In an oven-safe skillet, heat to medium high and add 1 T. vegetable oil. When hot, add pork chop and cook about 4 minutes until brown. Flip chop and coat top with Berbere Sauce, and place skillet in the oven. Bake 15-20 minutes or until chop reaches 155 degrees. Meanwhile, cook Sante Fe Pilaf according to package directions. Once chop has finished cooking, let it sit for 5 minutes. Top chop with a spoonful of Mango Tango Jam and serve with pilaf.

Berbere Sauce:

In a sauce pan bring the following to a simmer:

¾ c. water
¼ c. minced garlic
3 T. paprika
½ t. crushed red pepper (or more if you want it hot)
½ t. ground cloves
½ t. ground cinnamon
½ t. ground allspice
½ t. ground coriander
½ t. ground nut meg
½ t. ground cardimum
¼ t. ground black pepper
2 t. kosher salt
2 t. cumin

Whisk in ½ c. of tomato paste and cool.

Emily G's on the Cooking Channel

2011-05-15T06:18:00.000-07:00

Just in case you missed our bit on FoodCrafters last summer, we now have a link on our website. Check it out!

Farmers' Market Myth

2011-05-10T16:15:00.000-07:00

Many people believe that shopping at a farmers market is more expensive then your local grocery store. Over the past five years, several groups have looked at this and studies show that's not the case. Not only can you get superior produce, but you may also save a little green. Read more about it in The Farmers' Market Myth by Barry Estabrook, printed in The Atlantic.

Catch us at these great local markets:

Marietta Square Farmers Market

Dunwoody Green Market

Peachtree Road Farmers Market

Salt Sisters Spice It Up

2011-05-04T10:59:00.000-07:00

At the Metropolitan Cooking and Entertaining Show in Atlanta last weekend, we had the pleasure of running into two of our favorite people, Charmane and Brenda who formed S.A.L.T. Sisters back in 2009. We first met Charmane last summer at a show and feel in love with her unrefined sea salts, rubs, and herb blends. We picked up the Durango (smoked salt), Memphis BBQ Rub, Tuscan Farmhouse Herb Blend, and the Espresso Brava Salt last weekend. These seasonings work great in many of our recipes...such as the Espresso Brava in our Emily G's Filet, or the Memphis BBQ Rub on our Red Pepper Chicken.

Sugar Plum Barbecue Sauce

2011-04-19T13:37:00.001-07:00

There is something about plums and cherries that just calls out for pork. That is what makes our Sugar Plum Jam such a nice compliment to pork tenderloin, chops,ribs, and more. This weekend, I used our Sugar Plum Jam to make a quick as easy BBQ sauce. Enjoy!

Sugar Plum BBQ Sauce

2 T. butter
1/2 c. Ketchup
1/3 c. apple cider vinegar
1/3 c. Emily G's Sugar Plum Jam
1 T. prepared horseradish
1 T. Dijon mustard
1 t. Worcestershire sauce

Melt butter in a sauce pan. Add the rest of the ingredients. Whisk to combine. Bring to a simmer for 5 minutes. Serve or refrigerate for 2 weeks.

Spring Is Here!

2011-04-13T07:06:00.000-07:00

Spring has finally arrived... and with it many of our favorite seasonal flavors. We now have Strawberry Pineapple, Mango Tango, Pinot Grigio, Red Zinfandel, and Strawberry Chipotle. We will have Bold Blue, our spicy blueberry jam, by next week. In June, we will have Peach Blackberry, Tomato, and Watermelon.

The arrival of spring also signals grilling season. Here are some of our favorite recipes for the grill:

Emily G's Fillet

Mango Tango Salmon (grill instead on bake)

Emily G's Pork Roast

Sweet and Spicy Bacon Wrapped Shrimp (grill instead of broil)

Enjoy!

Sausage Empanadas With Tipsy Onion and Garlic Jam

2011-04-05T07:00:00.000-07:00

These are easy to do, especially by cutting corners and using biscuit dough. You can make them one day ahead of time. Just store them in the fridge and reheat in the oven. Or, freeze them for later. Also, you can cut the dough in half to make smaller empanadas for appetizers.

Sausage Empanadas With Tipsy Onion and Garlic Jam

serves 8

1/2 onion, diced

1-2 T. olive oil

8 oz. pkg of sliced baby bella mushrooms, diced

1 lb sausage, we prefer Pine Street Market sausage

1/4 c. chopped cilantro

1 t. coriander

1 t. cumin

4 oz. goat cheese, crumbled

2 cans (16 total) Pillsbury grand biscuits

Egg wash - beaten egg + 1 T. water

In a skillet over medium heat, heat the oil and add the onions and mushrooms. Cook for 10 minutes. Add the coriander and cumin. Stir one minute. Add the sausage and cook, using a wooden spoon to break it down into small pieces. Once cooked, remove pan and cool. Add sausage mixture (be sure to drain any excess liquid or grease), cilantro, and goat cheese to a bowl. Stir to combine.

Preheat oven to 375. Open can of biscuits. Using a rolling pin and some flour, roll each biscuit into a circle about 5-6 inches in diameter. Brush 1/2 the edge of the biscuit (where you will fold it over and seal) with egg wash. Put 2 T. of sausage filling on one side of the biscuit. Fold the other side over it and seal with a fork. Repeat for 15 remaining biscuits.

Place empanadas on a cookie sheet. Brush with egg wash. Bake 11 minutes, or until golden brown. Serve with Tipsy Onion and Garlic Jam.

Farmers Market Schedule

2011-03-29T05:15:00.000-07:00

Spring is in the air, and that means the start of the 2011 Farmers Market season. We love the markets - great local produce, gourmet food, and more! Come see us this year at the following markets:

Dunwoody Green Market: Wednesdays 8-12 in Dunwoody Village starting April 13th

Peachtree Road Farmers Market: Saturdays 830-1230 at St. Philips starting April 9th

Marietta Square Farmers Market: Saturdays 9-12 in Marietta Square starting April 2nd.

You can always grab a jar of jam on Farm Mobile, which travels around the greater Atlanta area weekly.

Emily G's Wins Flavor of Georgia!

2011-03-22T11:21:00.001-07:00

We are thrilled to announce that we won the Flavor of Georgia contest today! Our Pear Honey Jam won Best Jam and was the Grand Prize Winner! Here is a video of us receiving the award from Georgia Department of Agriculture Commissioner Gary Black.

March Madness Menu

2011-03-18T12:57:00.000-07:00

March Madness mania has begun! Gather up all your basketball fanatic friends and enjoy the games and good times. Bring the love to your menu, here are some recipes to get you started.

Crab Stuffed Deviled Eggs with Roasted Red Pepper jam

Tipsy Onion Burger

Meatballs in Cranberry Sauce

Brie Quesadilla with Jalapeno Raspberry

Stuffed Mushrooms with Goat Cheese and Pear Honey Jam

Perfect Pear Pie

Cheese Pairings

Tipsy Spinach Dip

Basketball doesn't build character. It reveals it.

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