Three Unconventional Dishes That Taste Ten Times Sweeter With Jam
It's day 392 of quarantine and by now, I'm sure that all of your go-to recipes have been gone to one too many times but the increased amount of free time we've been spending at home makes now the perfect time to step out of your culinary comfort zone and Wolfgang Puck it up in the comfort of your own kitchen. Luckily, xoNecole has the details on three unconventional recipes that will help you do exactly that and level up your cooking skills in the process.
@prettyhonore for xoNecole
Using products from Black-owned, vegan jam company, Trade Jam St. Co, I tested three unique recipes that you'll want to add to your weekly menu expeditiously. The company, which was founded by Brooklyn-based mom-to-be, Ashley Marie Rouse, offers low-sugar jams that are versatile AF and guarantee to make your breakfast, lunch, and dinnertime routine so much sweeter.
From Chipotle Bourbon Glazed Brisket and Maple Glazed Pork Chops to Smoked Peach Cobbler and fruit-infused cocktails, there's nothing this jam can't do and I had the opportunity to test three of these recipes out personally.
@prettyhonore for xoNecole
For breakfast, I used the company's Blueberry Lemon Basil and Smoked Yellow Peach jams to make fruit-at-the-bottom yogurt cups that would give Yoplait a run for its money. For lunch, I cooked sweet and savory meatballs using their Cranberry Raspberry Sage Jam. And for dinner, Trade St Jam Co.'s Blackberry Mulled Merlot Jam was the star of a plate of restaurant-worthy steak tacos.
While I've always been more of a jelly person, myself, this Black-owned business has transformed me into a lifetime lover of jams and one bite of these dishes will have you hooked, too. Scroll below for the recipes!
Breakfast: Fruit-On-The-Bottom Yogurt Cups
@prettyhonore for xoNecole
Ingredients
- 1/2 cup Blueberry Lemon Basil Jam & Smoked Yellow Peach Jam
- 2 cups Greek Gods Honey and Strawberry Greek Yogurt
- Fruit, diced
- Granola, coconut chips, hibiscus flowers, chia seeds, walnuts
Instructions
- Divide jam evenly at the bottom of a mason jar or cup.
- Cut and add fruit.
- Spoon in yogurt to fill jar and garnish with your favorite toppings.
Lunch: Cranberry Sage Meatballs
@prettyhonore for xoNecole
Ingredients
- 1 pack Aidells Caramelized Onion Meatballs
- 2 tbsp. olive oil
- 1/4 c. shallots, minced
- 2 cloves garlic, minced
- 3/4 jar Cranberry Raspberry Sage Jam
- 1/2 c. brown sugar
- 1/2 c. water
- 2 tbsp. Dijon mustard
- 2 tbsp. fresh sage
Instructions
- Heat oil over medium heat in a sauté pan. Add shallots and garlic and cook 2-3 minutes.
- Add jam, sugar, water, mustard, and 1 tbsp. sage and simmer 4-5 minutes over med-low heat.
- Add meatballs and continue to cook over low heat for an additional 10 minutes. If sauce gets too thick, add a touch of water.
- Remove from heat and garnish with remaining sage.
- Serve over rice or pasta.
Dinner: Skirt Steak Tacos Wit Blackberry Pear Slaw
@prettyhonore for xoNecole
Ingredients
- 1 lb. skirt steak
- 2 tbsp. olive oil
- Kosher salt, to taste
- Sea salt, to garnish
- Freshly cracked black pepper, to taste
- 1/2 jar Blackberry Mulled Merlot Jam
- Blue cheese, crumbled, to garnish
- 8 corn tortillas
Dressing
- 1/4 cup red wine
- 1 lime, juiced
- 1/4 cup olive oil
- 1 teaspoon sugar
- 1 tablespoon chopped chives
Slaw
- 1 1/2 cup red cabbage, shredded
- 1 cup radicchio, shredded
- 1 pint blackberries, halved
- 1 bartlett pear, cut into matchsticks
- 1/4 ea. red onion, thinly sliced
Instructions
- Heat a cast-iron skillet over medium-high heat. Season steak with salt and pepper on both sides. Lay steak in hot skillet and sear on each side for 3-4 minutes (for medium-rare). Remove steak from heat. Generously brush the top of steak with jam and let rest.
- While steak is resting, warm tortillas in a dry skillet. Wrap tortillas in foil to keep warm.
- Whisk together dressing ingredients and set aside. Mix slaw ingredients together and toss with dressing.
- Thinly slice steak against the grain. Divide slaw evenly among tortillas, top with sliced steak and sprinkle a bit of sea salt directly on meat. Add blue cheese crumbles, garnish with chives and drizzle with remaining jam.
To shop Trade St. Jam Co. and try these recipes out for yourself, click here!
- Jam recipes | BBC Good Food ›
- Jams and Jellies Recipes - Allrecipes.com ›
- How To Make Basic Fruit Jam Without Pectin | Kitchn ›
- Strawberry Jam Recipe - Allrecipes.com ›
- 36 Fruit Jam Recipes That Go Way Beyond Toast | Bon Appétit ›
- Basic Jam Recipe | Martha Stewart ›
- 24 Recipes to Make With Jams and Jellies - Brit + Co ›
- 10 Unexpected Things to Make with Jam : Food Network | Recipes ... ›
Taylor "Pretty" Honore is a spiritually centered and equally provocative rapper from Baton Rouge, Louisiana with a love for people and storytelling. You can probably find me planting herbs in your local community garden, blasting "Back That Thang Up" from my mini speaker. Let's get to know each other: @prettyhonore.
'Love Island USA' Star JaNa Craig On The Reality Of Black Women On Dating Shows
Love Island USA just wrapped up its sixth season, and it has been the talk of the town. According to Nielsen, it's the No. 1 show on streaming, proving it's just as entertaining as the UK version. One of the reasons this season has been successful is due to the authentic relationships formed between the islanders in the villa.
You have the sisterhood between Serena Page, JaNa Craig, and Leah Kateb, aka PPG, and the real relationship moments between couples like Serena Page and Kordell Beckham, who were named the winners of this season. The other finalists include Leah Kateb and Miguel Harichi, Nicole Jacky and Kendall Washington, and JaNa Craig and Kenny Rodriguez.
While JaNa made it to the finale with her boo Kenny, her journey in the villa was far from perfect. Viewers saw the Las Vegas native get her heart stomped on a few times after many of her connections didn't work out.
At one point, it even looked like she was getting kicked off the island. While she had a lot of support from people watching the show, it was clear that she was in a position that many Black women on reality dating shows find themselves in: not being desired.
It has been an ongoing conversation among Black women watching reality dating shows as we see time and time again that non-Black women or racially ambiguous-looking women are often chosen over Black women, especially dark-skinned women. In a discussion with Shadow and Act, JaNa opened up about the support she received from viewers.
@cineaxries i love them 🤧 #janacraig #janaandkenny #loveislandusa #foryou #peacock #loveisland #janaloveisland #xybca #kennyloveisland #janaedit #loveislandedit #janaedits #loveislandusaedit #viral #loveislandusaseason6 #foryoupage #peacocktv
"You know what’s so crazy? I’m so grateful, because when I got my phone, the way they’re making us The Princess and The Frog…I felt honored. I will be that beautiful chocolate queen if I need to be. And the comments like 'beautiful chocolate girl,' I’m like, all Black women are beautiful. There’s the whole light skin versus dark skin, which breaks my heart. I just really don’t understand that, but I will take pride and represent us well," she said.
She also candidly discussed her experience as a dark-skinned Black woman on the show. JaNa and Serena had been in the villa since the first episode, and they were the only dark-skinned Black women there. As new men aka bombshells came into the villa, they found themselves not being wanted by many of them.
"Me and Serena literally had a heart-to-heart before Kenny came in and she’s like, I just don’t think it’s fair that the Black girls don’t get enough fair chance.' Every islander that came in, we were not their top pick. And we just [thought], maybe because we’re Black girls, and the dark-skinned Black girls. It sucked," she said.
"I’m like, 'Serena, we know what we bring to the table. We’re great personalities. A guy’s going to come in for us.' That’s when we manifested what we wanted, and that’s when I manifested Kenny."
@ashleyvera__ We love to see it 🥰 #loveislandusa #loveisland #loveisland2024 #janaandkenny #loveislandseason6 #peacock #realitytv #fypage
After many failed connections, Kenny came in and immediately turned JaNa's experience around. America watched the model get the care and attention that she deserved.
"I’m not going to hold you. When I was in the bottom for a quick second, I’m like, ‘There’s no way America doesn’t [ride for us]. I know Black America had to ride for me, but maybe because I’m a dark-skinned … hmm … maybe … you feel me? And you saw the Casa Amor lineup. Beautiful, beautiful light-skinned [women]," she said.
"We looked at each other like, 'Damn, Love Island did their big one with this. And every single Casa Amor girl was like, 'You girls are gorgeous, you guys are stunning.' They expressed love. You guys are beautiful and it felt good."
Although she and Kenny came in third place, JaNa is happy that she got her man in the end. "I think the thing I’m most grateful about is the fact that this is a beautiful love story like you guys complement each other and there’s no hate toward the skin color. It’s all love and support. I love that more than anything," she said.
"That’s why I was like, 'I won,' even though I didn’t win. And the fact that Serena won, we were like, 'Yeah, run that.' Either way, we won. And I love the support from all communities."
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This Private Chef Is Giving Us The Secret To Curating The Perfect Summer Supper Moment
During the summertime, nothing brings friends, family, and community together like a well-cooked meal. Today, more than ever, gathering around intimate dining experiences and curated suppers has become a way to form new connections and spread love through the quickest way to our hearts—our stomachs. One chef is using her cultural background and vibrant culinary style to show us how to host our next summer gathering.
Chef Daya's culinary journey is a vibrant tapestry of cultural influences and passionate pursuits. The Haiti-born, Miami-raised, “New York-seasoned,” and now Atlanta-based chef was brought up in a Caribbean culture that celebrated food and togetherness.
Her decorated culinary path has since led her to work in Michelin restaurants, catering high-profile events like Victoria's Secret Fashion Show and Grammy after-parties, and playing a vital hand in the curation of innovative dishes that blended Jamaican, Haitian, and African influences for Atlanta’s top restaurants.
Now, as a private chef, Daya thrives on elevating culinary experiences through her supper club, Dine with Day, while continuing to make waves in the food industry with her unique and flavorful creations. For xoNecole, she’s dishing her tips on how to spice up your summer cuisine and add some flavor to your next summer gathering.
On the inspiration behind starting her culinary catering experience, Dine with Day:
“It started back in 2017, I was living in Brooklyn, and I would cook for all my friends on Sundays. That’s when I could test all my recipes. I just loved to host, so I wanted to bring that speakeasy dining to the forefront. It's great to be able to give people an experience that they otherwise don't think they have access to, or maybe they just want to value otherwise. You're getting seven courses, art, music, a beautiful, well-decorated space, and a moment to be amongst the community and let your hair down.”
“I’m able to curate a space based on a theme and bring the theme to life with the food, the sights, the smells, and bring that all together. It's my happy place, my creative space where I may or may not make money from it, but it’s my form of self-expression — almost like writing a short story in the form of a dinner party.”
On the three things you need to make your next dinner party special:
The Setting and Atmosphere:
“Making sure that the setting is warm and comfortable and people's needs and expectations are accounted for is a part of service that I really enjoy. Setting that intentional space, whether it be a beautiful flower arrangement or decorations so that people feel like you're in an elevated space.”
Music:
“Music plays a big part at a lot of my dinner parties. I usually have one or two songs that were inspired by the menu, so I'll curate a playlist around that. I also bring in local artists, whether it's a poet, a saxophone player, or a harpist, to allow another artist to showcase of their talents.”
Keep Community In Mind:
“People now, more than ever, are looking for community. Whether it's in the run clubs we're all seeing, or a hiking and pottery club, community is so important. There's so much going on around us that we can't directly control, but the way that we open ourselves up to community is going to do a lot for our well-being and keep us on track, even though things are very chaotic. People may come alone, but they’ll leave with a few new friends."
On the inspiration behind her signature dish with Topo Chico, grilled lobster with Scotch Bonnet honey glaze:
“I've had that recipe for a while and the sauce is featured in a lot of other dishes — it's one of those staples that goes good on everything. When Topo Chico approached me and told me about the flavor profiles of their drinks and the feeling of summer that they wanted to put out, immediately I was like I'm putting lobster on the grill — that's a no-brainer.”
It has all my favorite things on: the scotch bonnet pepper, which is a staple in most Caribbean households, delicious raw honey, and succulent lobster. It was really fun being able to show people you can have sparkling water pair well with something decadent.”
On how to stay creative in the kitchen and elevate your summertime recipes:
“Sauces! Make your own sauces. Find that small batch of sauce at your local store, stock up on that, and put it on everything to elevate your cuisine. Cooking isn't as hard as you might think it is, and playing around with some of the trends can make cooking a little bit more accessible.”
“Stay curious, pick up a cookbook you probably wouldn't just to try new recipes in there, and watch a new cooking show. Social media also has so many great creators and different chefs on there to educate you on new things. Fail twice and get it right the third time — go after the new. Everybody has the ability to cook if they trust their instincts, so experiment and step outside of the box.”
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Featured image by Chef Day/Instagram