Foodbuzz's Top 9 for the Andes Mint Cupcakes! Apparently you guys thought they were just as good as we did! So thanks to all of you!
And exciting thing number two - we're finally doing our engagement pictures tomorrow afternoon! After a couple months of getting pushed back (due to horrible weather and busy schedules), we're finally getting them done! So we'll be heading out to Central Park in downtown Louisville for a little picnic engagement session. And possibly a food fight, hehe. I'm excited and I can't wait to share them with you all!
Anyway, I purchased a case of mason jars a few months ago and never ended up using them for anything but drinks. So I thought it was about time I did some sort of food concoction with them. Marmalade seemed easy enough, so I decided to try my hand at it!
Adapted from Emerald + Ella's recipe
1 tablespoon olive oil
1 fennel bulb, sliced
1 red onion, sliced
2 Granny Smith apples, peeled and julienned
1 tea fresh rosemary, chopped
1 teaspoon salt
3/4 cup brown sugar
1/2 cup red wine vinegar
black pepper, to taste
In a medium skillet under medium high heat, add olive oil and heat until shimmering.
Add onions, fennel, apples, rosemary, and salt. Saute for about 15-20 minutes, or until the vegetables and apple start softening.
Stir in brown sugar, vinegar, and black pepper, to taste. Cook for an additional 15 minutes or until onions start to carmelize.
Cool slightly and spoon into Mason jars for storage. Serve with crackers and cream cheese for a tasty snack!
I can't wait to use this marmalade in other things too - possibly a savory and sweet pizza in the works? Yeah, most definitely!
Anyway, hope you all have a great weekend and I will definitely let you know how our engagement pictures turned out on Monday!