A new cookbook by Philadelphia author, blogger, and canning expert Marisa McClellan offers ways to take preserves and pickled vegetables in new directions by incorporating them into dishes for all occasions.
"The Food in Jars Kitchen: 101 Ways to Cook, Bake, Plate, and Share Your Homemade Pantry," published April 2 by Running Press, helps readers "think beyond toast" with recipes for things like pork tenderloin with chutney sauce, apple Bundt cake, and a Meyer lemon marmalade martini.
The recipes draw from preserved ingredients that can enhance flavors or add a new twist, like a chocolate cake made with a hint of sauerkraut that mimics the texture of shredded coconut.
McClellan, known for her Food in Jars blog, is the author of "Food in Jars," "Preserving by the Pint" and "Naturally Sweet Food in Jars." She's the great-granddaughter of a Philadelphia Orchestra violinist, and her family operated a Russian tea room near the Academy of Music.
