Hummingbird Hill - a virtual French cafe |
Our delicacies in front of the Louvre. |
English Scones
Macadamia Mango Cheesecake
Macadamia Persimmon Bars
Macadamia Mango Cheesecake with Toasted Coconut
Passion Fruit, Plum Sage, Meyer Lemon Curd, Persimmon
I want to share something very special with all of you: the
debut of Hummingbird Hill Jams.
As you may know I’ve been making jams for about a year now thanks to my awesome
sister-in-law and culinary creator, Jeanne.
Right away I decided to make unusual jams; flavors you don’t normally
see in grocery stores. The first
unconventional flavor I made was persimmon
because my mom loves persimmons. By having
persimmon jam, she could enjoy this flavor throughout the year, not just
November through January.
There were so many fruits to try! I was making so much jam I couldn’t give them
away fast enough! Around the middle of
the year several of my college friends and I had a get-together. We usually get together about once a year or
whenever someone is in town. So anyway,
I gave them jars of jam, too. A few
weeks later one of my BFFs, Ray, called to tell me he’s gained a lot of weight
because of the jams. My question was, “But
did you like them?” His response was an
overwhelming YES! He was delighted about
the unusual flavors, and in particular about the jackfruit jam. Jackfruit, or
langka as it is known in the
Philippines, is a tropical fruit native to South and Southeast Asia. It is also found in parts of Africa and the
Caribbean. The jam captures the
jackfruit’s essence so completely that you will be transported to the
tropics! We talked about the potential
of these jams and he encouraged me to keep experimenting.
In August my son, Toby and I met with Ray to kick ideas
around about jams and food in general.
Ray told me to read food blogs. I
asked, “What is a blog?” After his
explanation, Ray suggested I look into writing one myself. After “looking” into it, I realized the only
way to learn it is to jump in feet first.
My other sister-in-law who is equally awesome and creative in other
ways, Marie, told me all about her blog.
The next day I had a blog called KitchenCanDo. So I took pictures and wrote posts. Along the way, we decided on Hummingbird Hill
as our name, and the blog changed accordingly.
It looked like we were going to go into business. Another of my BFFs, Rose Mary, told me about
Cottage Food Operations, a newly passed bill in California where people can
legally make food in their home kitchens to sell to the public. It may be legal but it is by no means
easy. In the meantime, I played around
with more flavors and recipes, and Ray, Toby and I honed the look of our jams.
This past weekend we had the opportunity to participate in
my parish’s Christmas Market. This was
going to be a litmus test for our products.
We went into it without any expectations. Ray’s car was packed to the
hilt with props, and it took us a few hours to set up our booth. As you can see from the pictures, we had a
virtual French café complete with bistro tables and chairs. My jams were on a pedestal in their handsome
new jars and sleek (and chic) labels! Some
of Ray’s world famous decadent desserts were served, this time infused with our
jams. The table was laden with our
goodies, and set in front of a painting of the Louvre done by Toby.
So how was the response you ask? Well, it was simply wonderful!! People grazed on our samples and drank our
tea. They were bowled over by our
display! Many commented they felt like
they were in Europe! People sat at the
tables eating their goodies, chatting amiably with other parishioners. Others asked about our products and remarked
at how delicious they were. A few people
even asked if we cater. Yes, we do! We can bring our display to your party, we
told them. We can do just a dessert
table, a tea party, a luncheon, or whatever you want. We are caterers and party planners.
Our current lineup of preserves is: Jackfruit Jam, Kiwi Jam,
Mango Jam, Meyer Lemon Curd, Passion Fruit Jam, Persimmon Jam, and Plum Sage
Jam. And as you can see in the pictures,
we have delectable cakes and pastries.
We wish to thank everyone that believes in us, supports our
vision, and has helped us in any way. I
urge you to tune in frequently to see our progress, and hopefully someday soon
we will meet at Hummingbird Hill.
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