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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


Recipe: Strawberry Rhubarb Sweet Rolls

Posted by Rachel Roades on

While I love a classic warm, sweet, doughy cinnamon bun; some days are just not meant for cinnamon. That's why I was thrilled when I found this recipe from Two Peas and Their Pod. While I followed the recipe for the dough, I changed up the filling for a nice springtime flavor using our Strawberry Rhubarb Spread.  

With this base dough, there are so many options for incredibly delicious sweet rolls. Strawberry Rhubarb, Raspberry, Peach Ginger- the possibilities only stop when creativity runs out!

Now, the original dough recipe makes enough rolls to fill two 9X13 baking dishes. The ingredients listed below will be half that, making one 9X13 pan- about 8 large rolls. 

Let's gather our ingredients and get baking!

For the dough:
2 1/4 tsp yeast (one packet)
1/2 cup lukewarm water (about 110 degrees F)
3 tbsp shortening/butter
3/4 cup sugar
4 1/2 cups flour
1 cup hot water
1 beaten egg
1 1/2 tsp salt

For the filling:
1 8oz jar Small Batch Kitchen Strawberry Rhubarb Spread
1 cup ricotta cheese
1 cup fresh diced strawberries and rhubarb (optional)

For the frosting:
4 oz cream cheese (room temperature)
1/4 cup butter (softened)
1 cup powdered sugar
1/2 tsp vanilla extract

Follow the instructions here on how to make the dough. Once the dough has risen, roll it into a rectangle about 8-10 inches in length on a lightly floured surface, keeping it 1/4-1/2 inch thick. Spread the ricotta evenly across the dough, then top with Strawberry Rhubarb Spread and optional chopped strawberries. Roll the dough lengthwise, taking care to tuck the edges around the filling so it does not slide across. Cut the roll at 2 inch intervals. It helps to use unflavored floss or clean thread to keep the rolls from being squished. 

Place rolls in a lightly greased baking dish, cover, and allow to rise for about an hour or until doubled in size. 

Preheat the oven to 350 degrees F. Bake for about 30 minutes, until slightly golden. Cream together the frosting ingredients. Place on warm rolls to melt and glaze or cooled rolls as a frosting. 

Enjoy as breakfast or dessert; wow your friends at a beautiful brunch. 

 

Tag us on Facebook or Instagram @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Snacking!

 

 

Read more

Recipe: Strawberry Rhubarb Sweet Rolls

Posted by Rachel Roades on

While I love a classic warm, sweet, doughy cinnamon bun; some days are just not meant for cinnamon. That's why I was thrilled when I found this recipe from Two Peas and Their Pod. While I followed the recipe for the dough, I changed up the filling for a nice springtime flavor using our Strawberry Rhubarb Spread.  

With this base dough, there are so many options for incredibly delicious sweet rolls. Strawberry Rhubarb, Raspberry, Peach Ginger- the possibilities only stop when creativity runs out!

Now, the original dough recipe makes enough rolls to fill two 9X13 baking dishes. The ingredients listed below will be half that, making one 9X13 pan- about 8 large rolls. 

Let's gather our ingredients and get baking!

For the dough:
2 1/4 tsp yeast (one packet)
1/2 cup lukewarm water (about 110 degrees F)
3 tbsp shortening/butter
3/4 cup sugar
4 1/2 cups flour
1 cup hot water
1 beaten egg
1 1/2 tsp salt

For the filling:
1 8oz jar Small Batch Kitchen Strawberry Rhubarb Spread
1 cup ricotta cheese
1 cup fresh diced strawberries and rhubarb (optional)

For the frosting:
4 oz cream cheese (room temperature)
1/4 cup butter (softened)
1 cup powdered sugar
1/2 tsp vanilla extract

Follow the instructions here on how to make the dough. Once the dough has risen, roll it into a rectangle about 8-10 inches in length on a lightly floured surface, keeping it 1/4-1/2 inch thick. Spread the ricotta evenly across the dough, then top with Strawberry Rhubarb Spread and optional chopped strawberries. Roll the dough lengthwise, taking care to tuck the edges around the filling so it does not slide across. Cut the roll at 2 inch intervals. It helps to use unflavored floss or clean thread to keep the rolls from being squished. 

Place rolls in a lightly greased baking dish, cover, and allow to rise for about an hour or until doubled in size. 

Preheat the oven to 350 degrees F. Bake for about 30 minutes, until slightly golden. Cream together the frosting ingredients. Place on warm rolls to melt and glaze or cooled rolls as a frosting. 

Enjoy as breakfast or dessert; wow your friends at a beautiful brunch. 

 

Tag us on Facebook or Instagram @smallbatchkitchen if you make this recipe and tell us what you think!

Happy Snacking!

 

 

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