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April 22, 2015

Emily Ellyn Event at S&W Kitchens

OMG! It’s Emily Ellyn! She’s really as wonderful in person as on television! In fact, she’s more warm and funny! S&W Kitchens had the wonderful experience of having Emily cook for us and a few clients in our Longwood live showroom last week. It was amazing. She regaled us with stories of her appearances on the Food Network Channel and her other cooking adventures around the country.

The guests were treated to a Emily’s “Cooking with Beer” menu which included Pale Ale Punch, Crafted Caram-Ale, Beer Barrel Pickles and Michigan Cherry Jam. The food, of course, was awesome – or as Emily would say, “Rad!” We have some great photos and videos we’ll be posting in the near future. In the meantime, here is the Cherry Jam recipe Emily made for us that night.

One of the guests was Jillian, a young woman who blogs and cooks. She was excited to meet Emily and got a chance to assist for a bit during the demo! You can find her blog about the event at: https://www.jillianinthekitchen.com/cooking-with-emily-ellyn-at-sw-kitchens/. We’ll be seeing much more about Jillian here in the future, I’m sure.

Chef, culinary educator, and food writer Emily Ellyn, is best known as the Retro Rad Chef from Food Network. She encourages everyone to dig through their mother’s recipe box, dust off their pressure cookers, and take the old and make it new. Emily takes the retro, remixes it, and makes it RAD!

You’ve seen Emily with her trademark cat-eyed-glasses on Food Network Star, Cupcake Wars, and Cutthroat Kitchen. When she’s not busy writing or finishing her Ph.D. in Food Service Education, you’ll see her cooking up fun at food and spirits events around the world.

Michigan Cherry Jam

Yield: 8; 8 ounce jars

1 (12-ounce) wheat beer (prefer the Goose Island Madame Rose with hints with cherry)
2 pounds diced rhubarb
1 pound sour cherries
1 each lemon, juice
4 cups sugar
1 package (1-3/4 ounces) powdered fruit pectin

In a heavy-bottomed pan, combine beer, rhubarb, cherries, and lemon and allow to cook on low until rhubarb becomes soft and stringy (about 15 minutes). Stir occasionally. Then, bring fruit to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

Reduce to a simmer, stirring frequently, and allow to reduce by almost half. **Do the jam test – pour a little down the back of a frozen spoon. Run your finger through it. It should make a path that stays open. If not, boil a few more minutes and test again. Your jam is done when the jam coats the back of the spoon according to the spoon test!
Remove from heat; skim off foam.
Enjoy immediately or can according to the below Retro Rad Home Canning Instructions.
Once open, store in the refrigerator. Marmalade will last for up to 6 months.

Recipes and text courtesy of Emily Ellyn, More at www.EmilyEllyn.com

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