Sassafras News and Coverage

March 1st, 2011: Northwest Palate

The 25th Anniversary Issue is on newsstands now and “jam-packed”… Quite literally! Kathleen Bauer compiles a lip-smacking list of locally made jams, jellies, and preserves. See the Northwest Palate website or their Facebook page for details on where to buy.

January 18, 2011: The Oregonian: Sassafras was featured in the FOODday section in an article called “Turn jam into a savory shortcut.”

From the article:

Although jam is a humble product — some fruit, some sugar, perhaps a squirt of lemon — it’s also an addictive demonstration of kitchen magic.

Here is the featured recipe from Sassafras’ Executive Chef, Erin Meeker:

All-purpose Savory Jam Glaze
Published January 18, 2011

Makes enough for 4 pounds of meat

Erin Meeker suggests the following meat/jam combinations: Pork — fig, peach, plum, cherry, blueberry or blackberry; salmon — peach, cherry, blackberry or blueberry; chicken — peach, cherry, blackberry, blueberry or raspberry. Note that because of the sugar in the jam, the glaze may burn if applied on meats too early or cooked at higher temperatures.

Ingredients:
* 2 teaspoons butter
* 1 shallot, diced
* 1 teaspoon salt
* 1/2 cup jam
* 1/4 cup red wine
* 1 1/2 tablespoons balsamic vinegar
* 1 tablespoon stone-ground mustard

Instructions:
Melt the butter in a saucepan over medium heat. Sauté the shallot until translucent, then whisk in the salt, jam, wine, vinegar and mustard. Simmer until thickened to a glaze and brush on meat before roasting; for a deeper glaze, repeat application a second time during cooking.