Shaena Muldoon and Sous Chef Bryan Poole with The Palisades Restaurant cook up some delicious pear and brie quesadillas while talking about the Al Pollard Culinary Arts Program and Gala happening this weekend.
Tomato Jam Ingredients:
2 and ¼ pounds of tomatoes
1 and ½ teaspoons of lemon rind
1 and ½ teaspoons of all spice
½ of a teaspoon of cinnamon
¼ of a teaspoon of cloves
¼ of a cup of sugar
½ of a pack of pectin
Chop 2 and ¼ pounds of tomatoes. Cover and simmer 10 minutes stirring occasionally. Add pectin & stir well. Bring to boil then add lemon rind, all-spice, cinnamon and cloves. When this mixture boils, slowly add sugar mix thoroughly. Stir constantly until it’s all well blended.
Put in freezer until completely cool (not freeze) and then take out.
