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Recipe: Roasted Garlic Mustard Coleslaw

Posted by Rachel Roades on

This month we have given our Flavor of the Month award to our Roasted Garlic Mustard. We once again turn to Lancaster Farm Fresh Coop to get this lovely organic garlic. Roasted to savory perfection, we add our garlic to brown and yellow whole grain mustard seeds for an incredible texture and bursts of flavor, then kick it up a notch with white wine and apple cider vinegar. This mustard isn't shy and will brighten up any dish.

For our first recipe with Roasted Garlic Mustard, I whipped up a nice summertime coleslaw.

One of my favorite perks about this job is being at the farmers markets. It's an incredible environment to work in and supporting my fellow vendors while bringing quality food home to my family is a win for everyone. I'm delighted to say that the bulk of our ingredients for this recipe were purchased at the Lansdale Farmers Market.

 

 



Roasted Garlic Mustard from Small Batch       Kitchen (yours truly)


Scallions from Green Zameen Farm
     
Cabbage from Kimberton CSA
     
Honey from Stagecoach Apiaries
     

Another fun thing about shopping around your local farmers markets is seeing the variety on the tables. I have never before seen such large scallions before and the flavor is so fresh and crisp I'm delighted there's so much to work with. I've seen green cabbage, I've seen purple cabbage, I've seen heads that were larger than a pumpkin- but I had never seen a conical cabbage before. It's slightly sweeter than a typical green cabbage and with a little less of a bite- perfect for this recipe.

Shall we get to it then?

Ingredients:
2 tablespoons honey
3 tablespoons Roasted Garlic Mustard
4 tablespoons plain unsweetened yogurt
1/4 tsp salt
black pepper to taste
1 large carrot, shredded
1/3 cup chopped scallions
3 cups of chopped cabbage

Mix together the honey, mustard, yogurt, salt and pepper for the dressing. Add the carrot, cabbage, and scallions to a large mixing bowl. Pour in the dressing and toss to coat.

A fresh and crunchy side, excellent for summer picnics and cookouts.

Happy tasting everyone!

 

 

Read more

Recipe: Roasted Garlic Mustard Coleslaw

Posted by Rachel Roades on

This month we have given our Flavor of the Month award to our Roasted Garlic Mustard. We once again turn to Lancaster Farm Fresh Coop to get this lovely organic garlic. Roasted to savory perfection, we add our garlic to brown and yellow whole grain mustard seeds for an incredible texture and bursts of flavor, then kick it up a notch with white wine and apple cider vinegar. This mustard isn't shy and will brighten up any dish.

For our first recipe with Roasted Garlic Mustard, I whipped up a nice summertime coleslaw.

One of my favorite perks about this job is being at the farmers markets. It's an incredible environment to work in and supporting my fellow vendors while bringing quality food home to my family is a win for everyone. I'm delighted to say that the bulk of our ingredients for this recipe were purchased at the Lansdale Farmers Market.

 

 



Roasted Garlic Mustard from Small Batch       Kitchen (yours truly)


Scallions from Green Zameen Farm
     
Cabbage from Kimberton CSA
     
Honey from Stagecoach Apiaries
     

Another fun thing about shopping around your local farmers markets is seeing the variety on the tables. I have never before seen such large scallions before and the flavor is so fresh and crisp I'm delighted there's so much to work with. I've seen green cabbage, I've seen purple cabbage, I've seen heads that were larger than a pumpkin- but I had never seen a conical cabbage before. It's slightly sweeter than a typical green cabbage and with a little less of a bite- perfect for this recipe.

Shall we get to it then?

Ingredients:
2 tablespoons honey
3 tablespoons Roasted Garlic Mustard
4 tablespoons plain unsweetened yogurt
1/4 tsp salt
black pepper to taste
1 large carrot, shredded
1/3 cup chopped scallions
3 cups of chopped cabbage

Mix together the honey, mustard, yogurt, salt and pepper for the dressing. Add the carrot, cabbage, and scallions to a large mixing bowl. Pour in the dressing and toss to coat.

A fresh and crunchy side, excellent for summer picnics and cookouts.

Happy tasting everyone!

 

 

Read more


Flavor of the Month: Strawberry Rhubarb

Posted by Rachel Roades on

Time is flying by and this is such an exciting time of year for us. Spring brings us the Farmers Markets and delicious ripe produce. Rhubarb was more than ready for us this season and was ripe right at the beginning of May- just in time for the new Flavor of the Month: Strawberry Rhubarb. 

This exceptional spring flavor is the perfect balance of sweet and tart. With only 2- yes, TWO- grams of sugar per tablespoon this is a decadently guilt free treat. Brighten up your morning with some Strawberry Rhubarb topped yogurt or toast, and amaze your guests with a pound cake or cheesecake topped with Strawberry Rhubarb for dessert. Feeling cheesy? Pair this with chevre, triple creme, or mascarpone for an absolutely phenomenal combination.

So where does it come from?

Let's start with these strawberries. Certified Naturally Grown, our delicious strawberries come from none other than Living Hope Farm in Harleysville, PA. Located less than two miles from our kitchen, we get these beautiful berries the day that they're picked.Starting with perfectly ripened fruit gives us the best leg up to create delicious flavors. In 2018 we purchased over 1,200 pounds of these perfect berries to bring you Balsamic Strawberry, Strawberry Rhubarb, and the very limited Chocolate Strawberry. 

Onto the rhubarb..a truly spectacular vegetable. We get beautiful shades of greens and pinks from Lancaster Farm Fresh Coop in Lancaster, PA. Do you remember them from our very first flavor of the month? They are an amazing coop of over 100 organic farmers in Lancaster. If you're looking for a CSA to join, give their website a visit. In 2018 we purchased 260 pounds of organic rhubarb from LFFC, and this year we plan to purchase close to 1,000! All that beautiful rhubarb to bring you delicious Strawberry Rhubarb and Cardamom Rhubarb spreads. 

 

Keep an eye our for some new creative and delicious recipes using Strawberry Rhubarb Spread. What would you like to make?

Happy Tasting!

Read more

Flavor of the Month: Strawberry Rhubarb

Posted by Rachel Roades on

Time is flying by and this is such an exciting time of year for us. Spring brings us the Farmers Markets and delicious ripe produce. Rhubarb was more than ready for us this season and was ripe right at the beginning of May- just in time for the new Flavor of the Month: Strawberry Rhubarb. 

This exceptional spring flavor is the perfect balance of sweet and tart. With only 2- yes, TWO- grams of sugar per tablespoon this is a decadently guilt free treat. Brighten up your morning with some Strawberry Rhubarb topped yogurt or toast, and amaze your guests with a pound cake or cheesecake topped with Strawberry Rhubarb for dessert. Feeling cheesy? Pair this with chevre, triple creme, or mascarpone for an absolutely phenomenal combination.

So where does it come from?

Let's start with these strawberries. Certified Naturally Grown, our delicious strawberries come from none other than Living Hope Farm in Harleysville, PA. Located less than two miles from our kitchen, we get these beautiful berries the day that they're picked.Starting with perfectly ripened fruit gives us the best leg up to create delicious flavors. In 2018 we purchased over 1,200 pounds of these perfect berries to bring you Balsamic Strawberry, Strawberry Rhubarb, and the very limited Chocolate Strawberry. 

Onto the rhubarb..a truly spectacular vegetable. We get beautiful shades of greens and pinks from Lancaster Farm Fresh Coop in Lancaster, PA. Do you remember them from our very first flavor of the month? They are an amazing coop of over 100 organic farmers in Lancaster. If you're looking for a CSA to join, give their website a visit. In 2018 we purchased 260 pounds of organic rhubarb from LFFC, and this year we plan to purchase close to 1,000! All that beautiful rhubarb to bring you delicious Strawberry Rhubarb and Cardamom Rhubarb spreads. 

 

Keep an eye our for some new creative and delicious recipes using Strawberry Rhubarb Spread. What would you like to make?

Happy Tasting!

Read more


Recipe: Baked Apple Pie Donuts

Posted by Rachel Roades on

While I love a fresh, sugary, fried donut once in a while, it's not a very friendly snack or breakfast food. These baked donuts are a fun treat. If you don't have a donut pan, I did test the batter out freeform on a cookie sheet. They turned out a tad flatter than those in the donut pan but just as tasty. 

Apple Pie is such a warm, comfortable flavor that can be enjoyed year round. The notes of cinnamon can easily be expanded and the spread is naturally sweet enough where you don't need much added sugar to the recipe. 

Ready to gather your ingredients?
For the donuts:
2 cups flour
1/4-1/2 cup of sugar, depending on your sweetness preferences
2 tsp baking soda
2 eggs
1/2 cup Small Batch Kitchen Apple Pie Spread
1/2 cup milk
1 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

For the crumb topping:
1/2 cup oats
1/4 cup brown sugar
2 tbsp cold butter
1 tsp cinnamon





Preheat the oven 375 degrees Fahrenheit.
In a medium mixing bowl, whisk together the dry ingredients for the donut batter. In a small mixing bowl, mix together the eggs, milk, apple pie spread, and lemon juice. Add wet to dry and stir just until combined. 



Here's a helpful little trick I used:pour the batter into a cake decorator or icing dispenser. It makes it so much easier to get into the donut pan without making a mess. You can also do this to freehand donuts on a cookie sheet. 


If you're using a donut pan, only fill each ring about halfway before adding the crumb topping. They'll rise perfectly with this amount. Push the crumb topping into the batter a bit so that it doesn't all fall off once the donuts are done. 


Bake the donuts for about 12 minutes or until an inserted toothpick comes out clean. These are particularly excellent eaten while still warm. 



For reference, these are the freehand donuts I experimented with for anyone who doesn't have a donut pan. 





And voila! The final product. Not too sweet, just filling enough, and amazing dipped in your morning coffee. 

Don't forget to share your photos and tag us when trying out any of our recipes! 

Happy Tasting!  

 

 

 

 

 

 

 

 

 

 

Read more

Recipe: Baked Apple Pie Donuts

Posted by Rachel Roades on

While I love a fresh, sugary, fried donut once in a while, it's not a very friendly snack or breakfast food. These baked donuts are a fun treat. If you don't have a donut pan, I did test the batter out freeform on a cookie sheet. They turned out a tad flatter than those in the donut pan but just as tasty. 

Apple Pie is such a warm, comfortable flavor that can be enjoyed year round. The notes of cinnamon can easily be expanded and the spread is naturally sweet enough where you don't need much added sugar to the recipe. 

Ready to gather your ingredients?
For the donuts:
2 cups flour
1/4-1/2 cup of sugar, depending on your sweetness preferences
2 tsp baking soda
2 eggs
1/2 cup Small Batch Kitchen Apple Pie Spread
1/2 cup milk
1 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

For the crumb topping:
1/2 cup oats
1/4 cup brown sugar
2 tbsp cold butter
1 tsp cinnamon





Preheat the oven 375 degrees Fahrenheit.
In a medium mixing bowl, whisk together the dry ingredients for the donut batter. In a small mixing bowl, mix together the eggs, milk, apple pie spread, and lemon juice. Add wet to dry and stir just until combined. 



Here's a helpful little trick I used:pour the batter into a cake decorator or icing dispenser. It makes it so much easier to get into the donut pan without making a mess. You can also do this to freehand donuts on a cookie sheet. 


If you're using a donut pan, only fill each ring about halfway before adding the crumb topping. They'll rise perfectly with this amount. Push the crumb topping into the batter a bit so that it doesn't all fall off once the donuts are done. 


Bake the donuts for about 12 minutes or until an inserted toothpick comes out clean. These are particularly excellent eaten while still warm. 



For reference, these are the freehand donuts I experimented with for anyone who doesn't have a donut pan. 





And voila! The final product. Not too sweet, just filling enough, and amazing dipped in your morning coffee. 

Don't forget to share your photos and tag us when trying out any of our recipes! 

Happy Tasting!  

 

 

 

 

 

 

 

 

 

 

Read more


Flavor of the Month: Apple Pie

Posted by Rachel Roades on

We're not fooling you with this spread: it's just like the inside of an apple pie! 

Our state-grown apples travelled less than 40 miles from farm to kitchen and arrived without a bad apple in the bunch. Packed at the peak of freshness, this spread is a real sweetie pie, and tastes like one too! Try this spread on toast, jam tarts, muffins, and yes- even grilled cheese. We recommend pairing this spread with a sharp cheddar, manchego, or gouda. 


With a variety of apples from not just one but two incredible orchards, each jar is full of homemade goodness. In 2018, Small Batch Kitchen purchased 250 pounds of apples from Highland Orchards in West Chester, PA and Frecon Farms in Boyertown, PA. The apples are grown using a method called Integrated Pest Management, which uses a combinations of methods to reduce pest damages while working with the surrounding environment. It is a very involved method which requires research and insight to the growing environment and then planning and perhaps rearranging to create a working system. You can read more about Integrated Pest Management here

Both Highland Orchards and Frecon Farms offer the opportunity to come pick your own crops as well as purchase ready picked in their markets. For more information on Highland Orchards and to view their pick your own availability, click here. For more information on Frecon Farms as well as their pick your own availability, click here

We love the farms and orchards that we work with. We make sure to bring in local, quality produce for making these delicious spreads for you and encourage you to visit the places where your food is grown. Fill your summer up with incredible events and the chance to bring to your table food that you picked yourself. 

Happy Tasting!

Read more

Flavor of the Month: Apple Pie

Posted by Rachel Roades on

We're not fooling you with this spread: it's just like the inside of an apple pie! 

Our state-grown apples travelled less than 40 miles from farm to kitchen and arrived without a bad apple in the bunch. Packed at the peak of freshness, this spread is a real sweetie pie, and tastes like one too! Try this spread on toast, jam tarts, muffins, and yes- even grilled cheese. We recommend pairing this spread with a sharp cheddar, manchego, or gouda. 


With a variety of apples from not just one but two incredible orchards, each jar is full of homemade goodness. In 2018, Small Batch Kitchen purchased 250 pounds of apples from Highland Orchards in West Chester, PA and Frecon Farms in Boyertown, PA. The apples are grown using a method called Integrated Pest Management, which uses a combinations of methods to reduce pest damages while working with the surrounding environment. It is a very involved method which requires research and insight to the growing environment and then planning and perhaps rearranging to create a working system. You can read more about Integrated Pest Management here

Both Highland Orchards and Frecon Farms offer the opportunity to come pick your own crops as well as purchase ready picked in their markets. For more information on Highland Orchards and to view their pick your own availability, click here. For more information on Frecon Farms as well as their pick your own availability, click here

We love the farms and orchards that we work with. We make sure to bring in local, quality produce for making these delicious spreads for you and encourage you to visit the places where your food is grown. Fill your summer up with incredible events and the chance to bring to your table food that you picked yourself. 

Happy Tasting!

Read more


Recipe: Lemon Poppy Cupcakes with Blueberry Basil Icing

Posted by Rachel Roades on

There is a whole world of baking devoted to cupcakes: flavor combinations, fillings, decorations, presentation. 

While I am not one to shy away from treats, when I bake sweets for my family I tend to lower the sugar content and sneak in something healthy. They still get gobbled up quickly and I feel a little better about letting my little one indulge in a cupcake before dinner or three cookies instead of one. 
If you prefer sweeter sweets, there's room in the recipe to increase the sugar. 

I am so in love with the color of this icing I couldn't wait to share it with you. There is no food coloring, this striking purple comes from the Blueberry Basil Spread alone. Impress your guests with this naturally colorful confection.

 

 

Let's gather up our ingredients, shall we?

For the lemon poppyseed cupcakes:
1 1/3 cups cake flour (you can use all purpose but the cake flour will give them a greater chance to get nice and fluffy)
1/2 tsp baking soda
1/2 tsp salt (I used our Basil Infused Sea Salt to meld the flavors together)
1/4 cup butter- softened to room temperature
1/2 cup sugar
2 eggs - room temperature
1 tsp vanilla extract
lemon zest- about one heaping tablespoon
juice of one lemon
3/4 plain Greek or Icelandic yogurt 
1 tbsp poppy seeds 

For the buttercream icing:
1 cup softened butter (make sure it's truly soft or the texture will be off)
1/2 cup Blueberry Basil Spread
2 cups confectioners sugar (I found it plenty sweet with this amount but you can add more)

Preheat your oven to 450 degrees F. Prepare one muffin pan- this recipe makes 12 cupcakes. In one bowl sift together the flour, baking soda, and salt. In a separate bowl mix your wet ingredients. Mix dry ingredients into wet and then stir in the poppy seeds. Fill your cupcake liners or greased muffin tins about 2/3 full with batter and bake for about 12 minutes, until a toothpick comes out clean. Be careful, with such a high temperature they will over bake very quickly if you let them.
While the cupcakes bake, cream together the butter and fruit spread with a handheld or standing mixer. Slowly add powered sugar while creaming until you get the icing that you want. The longer you whip, the fluffier it will get.

Be sure to let the cupcakes cool completely before adding the icing. Otherwise the warmth from the cupcakes will melt the butter.

These are wonderfully sweet and refreshing, the sweetness of the blueberries balancing out the tartness of the lemons. A light summer treat or a reminder of spring during the cold winter months. 

Tag us @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Tasting!

 

 

Read more

Recipe: Lemon Poppy Cupcakes with Blueberry Basil Icing

Posted by Rachel Roades on

There is a whole world of baking devoted to cupcakes: flavor combinations, fillings, decorations, presentation. 

While I am not one to shy away from treats, when I bake sweets for my family I tend to lower the sugar content and sneak in something healthy. They still get gobbled up quickly and I feel a little better about letting my little one indulge in a cupcake before dinner or three cookies instead of one. 
If you prefer sweeter sweets, there's room in the recipe to increase the sugar. 

I am so in love with the color of this icing I couldn't wait to share it with you. There is no food coloring, this striking purple comes from the Blueberry Basil Spread alone. Impress your guests with this naturally colorful confection.

 

 

Let's gather up our ingredients, shall we?

For the lemon poppyseed cupcakes:
1 1/3 cups cake flour (you can use all purpose but the cake flour will give them a greater chance to get nice and fluffy)
1/2 tsp baking soda
1/2 tsp salt (I used our Basil Infused Sea Salt to meld the flavors together)
1/4 cup butter- softened to room temperature
1/2 cup sugar
2 eggs - room temperature
1 tsp vanilla extract
lemon zest- about one heaping tablespoon
juice of one lemon
3/4 plain Greek or Icelandic yogurt 
1 tbsp poppy seeds 

For the buttercream icing:
1 cup softened butter (make sure it's truly soft or the texture will be off)
1/2 cup Blueberry Basil Spread
2 cups confectioners sugar (I found it plenty sweet with this amount but you can add more)

Preheat your oven to 450 degrees F. Prepare one muffin pan- this recipe makes 12 cupcakes. In one bowl sift together the flour, baking soda, and salt. In a separate bowl mix your wet ingredients. Mix dry ingredients into wet and then stir in the poppy seeds. Fill your cupcake liners or greased muffin tins about 2/3 full with batter and bake for about 12 minutes, until a toothpick comes out clean. Be careful, with such a high temperature they will over bake very quickly if you let them.
While the cupcakes bake, cream together the butter and fruit spread with a handheld or standing mixer. Slowly add powered sugar while creaming until you get the icing that you want. The longer you whip, the fluffier it will get.

Be sure to let the cupcakes cool completely before adding the icing. Otherwise the warmth from the cupcakes will melt the butter.

These are wonderfully sweet and refreshing, the sweetness of the blueberries balancing out the tartness of the lemons. A light summer treat or a reminder of spring during the cold winter months. 

Tag us @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Tasting!

 

 

Read more