Paumanok Preserves
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Happy Holidays Everyone

Keep the Gold Standard on your table with gourmet Paumanok Preserves!

As always, I promise nothing but the Best of Long Island. Luscious “green” treats for yourself, and for family and friends, All Natural (no ingredients you can’t pronounce!), made with mainly local fruit at its peak of ripeness, collected from nearby local farms.

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This season, I was able to find Boysenberries for the first time in three years. This is a Limited Edition. So many people asked for my Tangy Tomato Chutney (made with green tomatoes) that I had my grandson, Frank, help make a couple of great  big  batches. It’s now well-seasoned (aged in the jar so the spices meld) and is ready for serving with lamb, chicken, pork, omelets, or on a ham or turkey sandwich, like a piquant relish. My son-in-law, Chris, swears by it , grilling fish with the chutney wrapped in foil.  

Spiced Plum Jam, aromatic with cinnamon and allspice, is an absolute must for seasonal dishes. In my house, it wouldn’t be the holidays without its delicious aroma. The great find of the early fall- (after Beach Plums- read about my frustration with this lively fruit, and how to make the jam, in the Fall issue of Edible East End Magazine, www.edibleeastend.com) - was a bonus of Golden Raspberries!  Thanks to Patty Harbes LaBella, I was able to make about 60 jars. There are just 48 left: First Come, First Served! Once they’re gone, they’re gone.

I did a lot of the Fall fairs myself this season, so got to meet many more of you in person.  I know, I know: I don’t look like the picture on my book, which was taken a couple of years ago, but the recipes in Cooking With Paumanok Preserves: A Little Bit of This , a Little Bit of That, still look, sound, and are terrific! In fact, I’m putting it on special for the Holidays. It’s a fantastic gift, especially when combined with Paumanok Preserves products!

Last night I e-mailed my completed article about New York apples to Edible East End Magazine for the Winter Issue. I’d been researching since last fall, but just got to selecting recipes. I adore cookbooks- read them like novels, never have enough! –so prowling for ideas among my hundreds of cookbooks is a pleasure. (Isn’t it great when you love your work?!) I always make Mulled Cider during the fall and winter, not just holidays; and I found super Early American recipes in my collection. These, and others I’ve selected to share with you, use Paumanok Preserves shortcuts to help you make them: less work, more fun!

I hope all of you have a great winter season. Please feel free to drop me a note here and there, just to keep in touch.

Best wishes and Bon Appetite…
     Joan
Joan Bernstein
   
recipebook.jpg A Little Bit of This, A Little Bit of That: Cooking with Paumanok Preserves
$15.50
978-1434313164
POSTPAID

Autographed by the Author upon request!

Publication Date: Apr 2007 Author: Joan Bernstein Paperback Price: $15.50 (postpaid) - ISBN: 978-1434313164 Size: 6” x 9” 168 Pages

A Little Bit of This, A Little Bit of That: Cooking with Paumanok Preserves is a cookbook that encourages cooks, from neophyte to accomplished, to expand their horizons, to think ‘outside the box.’ Paumanok Preserves products can be the “secret ingredients” that boost a menu from the conventional to the sublime. All the recipes in this book were once basic fare. With the addition of a spoonful of jam or marmalade, a quarter cup of fruit butter or wine jelly, a cup of chili sauce, a dab of mustard “mizzle”, or a dash of pepper jelly, Joan Bernstein elevates ordinary kitchen fare to gourmet significance. Her entertaining anecdotes about growing up in a family of cooks add to the fun.

“Sweetened with family history, old-time wisdom, and a sense of humor, Bernstein’s recipes are intuitive, fun, and suited for any occasion. As one of the last Long Islanders to craft preserves out of local fruits and vegetables, Bernstein helps defend local pleasures and show us all how to cook from our own backyards.”

- Brian Halweil, Editor of Edible East End

A ‘born and bred’ Long Islander, Joan Bernstein’s early focus on poet Walt Whitman’s exaltation of “Paumanok” (the American Indian name for Long Island) contributed to her appreciation of the Island’s bounty. Bernstein has been an artist, teacher, food writer, journalist, hobby cat breeder, and pet-facilitated therapist. She has traveled extensively, always sampling local and regional foods. She writes local library newsletter book reviews, contributes regularly to Edible East End Magazine and teaches “Jamming” classes at the Ross School in East Hampton, L.I. Paumanok Preserves is Bernstein’s first professional food venture.

“Recipes to keep you inspired in your kitchen”

$15.50 postpaid.


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ggrj.jpg Gala Golden Raspberry Jam (Limited Edition), 12 oz.
$10.00
A more "honeyed" flavor than red raspberry. This jam glows in the jar like topaz. It's a jewel in our crown.
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pomegranate_chardonnay_wine_jelly.jpg Duck Walk Vineyards Pomegranate-Chardonnay Wine Jelly, 12 oz.
$10.00
Sunny Chardonnay with highlights of pomegranate juice. Amber in a jar!
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Tangy (Green) Tomato Chutney (Savory/ Med.Hot), 12 oz.
$9.00
Loaded with green tomatoes and root ginger, a snappy baste for fish or vegetables on the grill, and just as delicious with meats, omelets, or dabbed on cheddar cheese with crackers as an hors d’ouevres.
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© Paumanok Preserves 2008