In this “Everything with Jam,” the second in my new quarterly column series on SideChef, I wanted to take Jams into a more savory place. Last time I shared some of my favorite sweet treats and we baked bars using my organic strawberry, seedless raspberry, and signature jam flavor, Kadota fig. This time, however, I want to show the side of fruit spreads that can give your recipes a refreshing change. In addition, you’ll love using up what’s left in the jar that’s sitting in the back of your fridge.
Let’s start with my favorite salad dressing. My daughter calls it the only dressing you’ll ever need. I honestly can’t remember when I first made this one, but it’s my go to and is delicious on your favorite salad. It’s slightly sweet, tangy, and well balanced - not to mention it's very forgiving to make. Once you make it a few times, you can just throw it together - no measuring needed!
This fresh batch needed a simple salad so here’s my take for this Sunday afternoon.
Arugula
Fuyu persimmon
Toasted pecans
Dried cranberries
Feel free to add feta or goat cheese to this as well as pomegranate arils to substitute for the cranberries. So many options. Drizzle with our dressing and enjoy.
My relationship with cheese is …. well let’s just say I think it should be the largest part of the Food Pyramid. Cheese equals comfort, goodness, and gooey, melty happiness. There are so many varieties and so many ways to use cheese, but I digress. These cheesy shortbread ‘cookies’ are dotted with homemade tomato jam. Although I haven’t made a lot of it, tomato jam is a wonderful condiment and easy to make. It’s yummy on a grilled cheese, especially if you don’t have tomato soup to go with it. Add this to your cheese board to slather on crackers with goat cheese. Back to the cheese. These shortbread cookies make a great appetizer and pair nicely with a crisp sauvignon blanc or rosé of choice.
To finish our savory cooking addition I give you this: Fig and Balsamic Roasted Chicken.
My mom’s ‘famous in our house’ chicken was usually fried. She had that recipe down and I remember loving her fried chicken night as a kid. However, in trying to stay healthier - especially during these times when snacking throughout the day is at an all time high, I’m going with roasted vs. fried. My body will thank me! So I was playing in the kitchen and wanted to make something different for dinner that would not need a lot of attention but be tasty. This just landed. Chicken is always a family pleaser and the leftovers are great in a sandwich or in a risotto. Wherever your leftover creative brain takes you, this chicken works well
