Wednesday, September 8, 2010
Give The Gift Of Local Flavor And Don't Blow The Budget!
For our Mill City Farmers Market customers only:
Order a 12 jar case of any of your favorite pepper jams or Cranberry White Balsamic Chutney, pick it up at the Mill City Farmers Market and pay only $55 per case. Our $55 Case is a great way to knock out those holiday party and hostess gifts without costing you an arm and a leg.
Email us at firstname.lastname@example.org or check out our website for details at http://www.lucilleskitchengarden.com/
See you at the Market!
Monday, March 29, 2010
We are excited to announce that today only we will be featured on:
Our products will be offered from 11:00 AM today to 11:00 PM tomorrow at a substantial discount as a way to kick off our spring season and the launch of our products to a regional market. While you can always buy our products online, if you have a local store that you would like to purchase our products in let us know and we will do our best to make it happen. Have a great day!
Wednesday, November 4, 2009
Tuesday, November 3, 2009
The crust was light and crisp. I like to bake my pizzas in a 385 degree oven, I find that it keeps the crust from becoming too hard. The combination of the mascarpone, duck, chutney and onions was a delight. A very full mouth mellow flavor with a tart finish. Amy and the rest of us loved it! I used some of the left over dough to make fresh buns and made duck confit cranberry chutney sandwiches for lunch. A very tasty experiment! We won't be at the Winter Market at Local D'Lish this Saturday, but Ann carries our products in her store so I highly recommend trying this one out!
I started with a thin crust of dough and let it rise for about an hour. This adds a lot of air to the dough and makes for a very light, crunchy crust. I topped with Red onion, Duck Confit, Lucille's Kitchen Garden Cranberry White Balsamic Chutney, and Mascarpone. I also sprinkled with olive oil and just a little White Balsamic Vinegar.
Place duck meat into sterilized jars and cover with duck fat. Place lid on and refrigerate. The fat becomes solid so you can pull the pieces of duck out without getting chunks of the fat. However the fat gel is very rich and flavorful, so a little sticking to the meat enhances the flavor. I have read that the duck confit is good in the refrigerator for a month to 6 months, but as this is my first time making it, and because I am using cooked duck from the start I am not sure how this will affect the shelf life. For now I am concerned with the long anticipated pizza.