Latest Event Updates

See, what had happened was. . . . . .

Posted on Updated on


Hello out there!  I’ve been gone for so long!  So much has happened.  So little has happened.  So let’s sum things up — I believe I mentioned before that I left corporate America (or it left me — still not 100% sure on that one).  I focused on getting my health right, which I thought was important.  Finding another job was more daunting that I thought, but I finally got a chance to work at the amazing Zingerman’s Bakehouse over the holidays.  It was a fabulous experience!  I also decided to formalize my training and head back to culinary school.  Now I just need to find a paying gig to work with my schedule.  I can try to get my bakery up and running again, but I don’t exactly have a lot to devote to my advertising budget.  Got something in the works which would start in a few months, but a paycheck in the meantime would be helpful.  I got some other plans in the works, so we will see what pans out.  Right now I am focusing on school and the NCAA basketball tournament (priorities!).  I’m a little freaked out that almost every analyst out there is picking either my Florida Gators or my Michigan State Spartans to win it all.  Hoping that isn’t a jinx!  But this is a nice distraction from my everything-is-up-in-the-air life.  I’ll be here more often because I miss blogging and writing.  I’ll need to schedule some regular time and devote it to Jereme’s Kitchen.  Maybe that will help get my ass in gear.

Anyhoo, the saga continues. . . .

Ciderhouse Whiskey

Posted on Updated on


DSC_1446Alright, here is the first of the recipes and of course I start with booze!  This recipe I found on Saveur’s website.  I thought it sounded amazing and it was!  How can you go wrong with bourbon and cider?  I make a similar version that involves bourbon, cider, and sparkling wine — very festive.  Anyhoo, here’s what you’ll need:

  • 2 oz. bourbon
  • 1 oz. cider syrup
  • strip of lemon zest
  • ice

Combine bourbon and cider syrup over ice and stir.  Twist the lemon zest to release the lemon oil and drop into the drink.  Stir again and serve!

I think that drink is way to much for Mr. Jack O' Turtle.  Or maybe he's a frog.  I don't know
I think that drink is way to much for Mr. Jack O’ Turtle. Or maybe he’s a frog. I don’t know

Notes — Cider syrup is essentially some cider that has been really boiled down.  I started out with about 6 – 7 cups of cider and boiled it down to about a cup or a cup and a half.  It maybe filled the syrup dispenser shown in the pics to about 80%.  According to the recipe, you’ll need to boil it down gently for about 2 hours; mine took about 3. . . The bourbon that I used is from the Grand Traverse Distillery in Traverse City.  I had gone up there for a vacation just before the summer tourist season started.  I was absolutely floored by it!  This was one of the places that I had definitely wanted to visit while up north and I was not disappointed.  They only make some small batches and they only had a few bottles left when I was there.  Luckily I had picked up a bottle for me and one as a gift.  What’s nice is that they do their very best to use locally produced grains to make their spirits.  I believe that everything is Michigan made, except for the bourbon — I think they need to get the barley from out-of-state.  If I remember correctly, it is 70% corn, 20% rye, and 10% barley.  I was familiar with their high quality vodkas and now they are working on making a gin and rum as well.  I can’t wait to go back and see what else they’ve got and luckily they are building a tasting room in Novi, MI so I won’t have to drive up to Traverse City to get myself a taste!. . .

My handwriting is terrible.  But I do love my chalkboard pantry in the kitchen.
My handwriting is terrible. But I do love my chalkboard pantry in the kitchen.

Happy Chocolate Day!

Posted on


Jereme's Kitchen:

I completely forgot it was Chocolate Day! I need to eat some right now!

Originally posted on Second Wind Publishing:

ImageToday is one of my favorite holidays.  

What?  October 28 doesn’t ring any bells for you?  You didn’t see the greeting cards?

Well, let me tell you that today is National Chocolate Day!

I admit I’m a choco-holic.  My family will tell you that I’ve always had a sweet tooth and that my sweet of choice has always been the melt-in-your-mouth variety.  When someone says “kisses,” my first thoughts are of the foil wrapped variety not the smooching type.  My husband has grown accustomed to seeing bags of chocolate chips in the vegetable crisper and has long since given up asking if I knew they were there.  My favorite sweatshirt has always been the one that proclaims “Give me chocolate and no one gets hurt.”  (Sadly, it wore out about 10 years ago.  But it’s still my favorite.)

In the summer, chocolate shakes are a must.  Hot chocolate is a…

View original 175 more words

Pumpkin Carving 2013

Posted on


Hey everybody!  Happy Halloween!  I just had my annual Pumpkin Carving this past weekend.  Sure it was cold and it did rain a little bit, but I think everyone had fun.  We even did it up a little bit and put some bales of hay around the fire pit so folks could carve and still stay warm.  And we did have a fire extinguisher on hand because having a bunch of dry straw next to an open flame isn’t exactly the safest thing to do.

How autumny!
How autumnal!

Folks brought some stuff to share like a nice rice salad and a yummy warm spinach dip.  We provided the pumpkins and made a big batch of chili.  I baked a whole bunch of stuff as well:

Gluten Free Pumpkin Cupcakes with Maple Cream Cheese Frosting

I haven't made these extra festive yet with my Halloween accoutrements
I haven’t made these extra festive yet with my Halloween accoutrements

Pepita Lavender Brittle

I love this stuff!
I love this stuff!

Savory Pumpkin Rugelach

Savory and sweet!
Savory and sweet!

Ciderhouse Whiskey (Saveur)

I am clearly not talented at making acceptable lemon twists.
I am clearly not talented at making acceptable lemon twists.

I also made a Harvest Spread, but that was from a mix (I know).  I’ll get the recipes up as soon as I can.  Well, maybe not the Brittle recipe because I have done a Lavender Pepita Croquant before and the recipe is very similar.  On a weird side note, apparently I am the country’s leading expert on Pepita Croquant.  I did a Google search to do some research and there I was — I took up the top three spots.  Weird and unexpected, but still kewl.  Anyhoo, keep an eye out for the recipes and be safe during the holiday!

Friday Foodie Funnies, ep. 7

Posted on Updated on


It’s Friday, Friday.  Gotta get down on Friday.  Fun fun fun fun fun fun.  Alright, enough of that horrible song.  It’s lucky number 7 for this episode!  And since this is the last Friday before Halloween, I thought this would be a fun one to post.

995203_10151852006719718_1630027058_n

Be safe everybody when you carve up your pumpkins!

Jereme’s Kitchen, revisited — Gluten-Free Coconut Pie

Posted on Updated on


Hi everybody!  I just wanted to take a look back at some of my old posts and see if anything needed to be addressed.  It’s hard to believe that it’s been over 2 1/2 years since I started this blog!  As an aside, I wanted to thank all my readers for allowing me into your culinary lives.  Y’all are the best!

DSC_1445

DSC_1448

DSC_1446

Anyhoo, this Coconut Pie was the first recipe I had posted ever.  And weirdly, I did not include any pictures of any kind.  So this post hopefully fixes that.  Of course I made some changes, just to switch things up a little bit.  It has been a while since I’ve made this, but from what I remember, the pie still didn’t quite set up correctly.  I made some tweaks and I like the final product.  And this time I made it Gluten Free, so yay!  Now these changes, in addition to some boozy cranberries, seems to work.  The original recipe that I found from Penzey’s did not have a picture so I just kinda had to guess what it was supposed to look like.  Here’s what you’ll need:

  • 1/2 c. bourbon
  • 1/4 c. dried cranberries
  • 1 stick of butter, melted
  • 3 eggs
  • 1 1/2 c. sugar
  • 1 1/2 tsp. vanilla extract
  • 1/4 – 1/2 tsp. ground nutmeg
  • 1/2 c. coconut flour
  • 1/4 c. cornstarch
  • 2 c. milk
  • 14 oz. shredded coconut

1.  Preheat the oven to 350 degrees.  In a small saucepan, bring the bourbon up to a boil over medium heat.  Add the cranberries and turn off the heat.  Set aside to cool.

2.  In a large bowl, combine all of the ingredients (including the cooled cranberries and bourbon) and mix well.  Pour into an ungreased 10-in. pie plate.  Bake for about 45 minutes until browned and the middle is set.  Let cool.  Run a thin knife around the rim of the pie plate to help release before cutting.

DSC_1451

DSC_1455

DSC_1460

Notes — I think this would be good with some pistachios. . . This probably could have stayed in the over for another 5 or 10 minutes. . .  Might try baking this in the lower half of the oven and see if that can help develop the crust. . . I have tried grating the nutmeg on top of the pie instead of putting it in the batter.  I actually liked the results, especially if the pie is still warm!. . .

Friday Foodie Funnies, ep. 6

Posted on Updated on


Happy Friday, everybody!  It’s Friday and that means two things:  1)  the weekend is almost upon us, and 2)  more foodie funnies are heading your way.  Now this one really rings true for me.  I’m glad that I’m not the only one!

I'm not like this at all.  Oh wait, yes I am.
I’m not like this at all. Oh wait, yes I am.

Have a safe weekend y’all!  And don’t forget to follow me on Facebook!