Recommended

Here I've used half wild Michigan blueberries and half cultivated, the former for flavor, the latter for bulk. I've loved blueberries from the times we picked them, years ago, wild in the bogs of Northern Wisconsin. But the flavor of blueberries, while complex, is not strong, and gets lost easily in the sugar of a jam. My goal here was to heighten the acid level with fruits that mirror its flavor--first Meyer lemon juice and zest, then some pineapple juice, a bit of my own Raspberry Champagne Jelly, my Galangal Root Syrup and a splash of fine cognac. The result is a thick, chunky, deeply purple jam whose supporting cast helps to celebrate the superb flavor profile of a blueberry.

Ingredients: blueberries, sugar, pineapple juice, Meyer lemon juice and zest, raspberries, galangal root syrup, cognac, pure citrus pectin.
8 oz.

Yuzu is a popular citrus in Japan, an earthy, richly perfumed fruit in a class of its own. Full of seeds and with little juice, its strength is in its heady peel. There is at present little supply and huge demand here, but I was able, by guaranteeing to purchase a grower’s entire crop and picking them myself--very sharp thorns!--to get a better price. Most I made into syrup, but decided to do a bit of marmalade as well. Blended with a bit of Texas lemon, white grapefruit and Meyer lemon juice, it is superb!

Ingredients: yuzu, cane sugar, Texas lemon, water, Meyer lemon & grapefruit juice
8 oz.

The red-juiced blood orange is chemically similar to strawberries & raspberries, giving this syrup a berry/citrus tang. Use in hot or iced tea, on fruit or ice cream, cottage or other cheeses, toast, pancakes, breakfast cereal, drizzled over desserts, in yogurt, whipped cream, salad dressings.

Ingredients: sugar, blood oranges, corn syrup, water, vinegar
5 oz.

Sugar cooked golden and rich heavy cream find a perfect match with ginger & spice in this elegant caramel sauce. I have used the same spice profile employed in my White Ginger Syrup here. That no one else has yet combined these flavors I find a great oversight. Enjoy with apples or pears, on ice cream, other desserts. Use out of the jar or heat gently.

For Pears in Puff Pastry, set on a thawed square of frozen puff pastry half a peeled and cored pear whose cavity you've filled with a tablespoon of almond paste; bake 15 minutes in a 400* oven. Drizzle with caramel sauce and serve. All day in the kitchen? It only looks that way! Note: I have avoided corn syrup here, but this may mean it might crystallize; like honey, just re-heat to melt the crystals

Ingredients: heavy whipping cream, cane sugar, butter, ginger juice, sea salt, spices
8 oz.

I came up with this cake several years ago when I gave a large company an exclusive on my White Fruitcake and needed something to replace it. I haven’t made it in a long time but think it’s well worth bringing back-I’ve missed it, and so have some customers who remember it! The idea here is the finest fruits of summer preserved for winter use, dried apricots, cherries, pears and nectarines plumped with guava juice, Kirsch and Pear William eau de vies.

The nuts are pecans, Brazil nuts, whole blanched toasted almonds and hazelnuts, the peels my own white grapefruit, picked in Napa, blood orange and Rangpur lime I picked in Morgan Hill, and Meyer lemon from Gene Lester. The batter is similar to the White Fruitcake, but with peach and guava nectar instead of orange juice, and scented with cardamom, cinnamon and vanilla. The soaking cognac here is infused with the rare champagne geranium leaves I grow, a favorite of mine. Garnished with a Seville orange peel flower and California bay leaf.

Ingredients: flour, sugar, butter, eggs, coconut, dried apricots, cherries, pears, nectarines, white raisins, hazelnuts, almonds, pecans, Brazil nuts, candied Meyer lemon, Rangpur lime, blood orange & white grapefruit peel, guava and peach juice, herb-infused brandy, vanilla, baking powder, spices and salt
1 pound