Quince & Apple's Clare and Matt Stoner Fehsenfeld insist their jams aren't just for toast.
Their creative made-in-Madison condiments--now available in Chicago--have us excited about culinary applications beyond the breadbasket.
These not-too-sugary jams just may become the secret ingredient in your home cooking. In their fig concoction, dried mission figs are simmered with Indonesian black tea for a dark, caramel-y conserve that can swing sweet or savory. Take inspiration from Madison coffee shop Bradbury's and fold the jam into a crêpe with fresh chèvre, or match it with a stuffed pork loin (click here to see the recipe).
Amp up your regular vinaigrette with a spoonful of tangy orange-lemon marmalade to make a zippy dressing for fennel salad. Shallot jam (caramelized shallots simmered in Malbec) complements meats and doubles as a deceptively easy sauce for roasted vegetables (click here to see the recipe).
And as the winter wanes, the duo has begun developing their spring and summer recipes. Plans include blackberry-Riesling and ground cherry-chamomile--as the local fruit comes into season. Whole strawberries will be simmered with pepper, juniper, lemon, hibiscus and a heavy dose of fresh rosemary.
A line of cheese-specific flavors is under discussion with Pastoral, and they're hoping to see their goods grace sandwiches at Bagel on Damen.
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