The “Dog Days of Summer” are gone BUT guess what’s back?!?

Seattle Seahawks1

AJ's Cheese Ball Mixcheeseball4

 

FOOTBALL and the SEATTLE SEAHAWKS!!!

The Seattle Seahawks kickoff tomorrow night against the Green Bay Packers at home in Century Link Field and what a better way to start the season than with a new twist on one of our favorites…

Football Cheese Ball.

1 pkg AJ’s Cheese Ball Mix
1/3 cup sour cream
2 8oz. packages softened cream cheese
1 cup shredded sharp white Cheddar cheese, plus more for garnish (optional)
1 1/2 pounds sliced bacon, cooked and coarsely chop
Mix the Cheese Ball Mix per package instructions adding 1 cup chopped bacon and if adding, 1 cup shredded sharp white Cheddar cheese. Shape the mixture into a round ball. Refrigerate for at least 2 hours or overnight.

Just before serving, with the cheese ball still wrapped in plastic, form it into an oblong football shape as best you can. Unwrap the cheese ball and roll it in the remaining chopped bacon to coat it completely. Strategically place a few strands of Cheddar cheese on the football to resemble laces. Serve with crackers and be ready for cheers.

 

 

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There’s a National Mustard Day—August 4th…

559917_mustard_seed

But with the hundreds of different types of mustard available, most at just five or ten calories a tablespoon, it should be enjoyed every day of the year.

A Little Mustard Trivia…
The origins of mustard are lost to history, but it is a Northern Hemisphere plant, the seeds of which have been found in Stone Age settlements. Egyptians tossed the seeds onto their food, and sent King Tut to the great beyond with a goodly supply in his tomb. The Sumerians ground it into a paste and mixed it with verjus, the juice of unriped grapes. Wealthy Romans ground it and mixed it with wine at the table. Cultivated for thousands of years, mustard was the primary spice known to Europeans before the advent of the Asian spice trade: Westerners had mustard long before pepper, which originated in India. Once trade routes were established, ancient people from India to Egypt to Rome chewed mustard seeds with their meat for seasoning.
There are about 40 species of mustard plants. The ones used to make the commercial mustard products are the black, brown and white mustard. White mustard, which originated in the Mediterranean basin, is what largely ends up as bright yellow hot dog mustard; brown mustard, which originated in the Himalayas, is the basic Chinese restaurant mustard served in America and the basis for most American and European mustards; and black mustard is popular in the Middle East and Asia Minor, where it originated (it needs to be hand-harvested, so isn’t used much in the West). The mustard plant is in the same family as broccoli, Brussels sprouts, collard, kale and kohlrabi.

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Memorial Day is a day for memories…

Memorial Day Thank you     Cheeseburger9

On Memorial Day we remember those who fought and died in our many wars and those who fought and survived, those who were willing to die for their country. To all of those that have served and are serving now, we at AJ’s Edible Arts, Thank You.

Memorial Day has always been a meaningful day, not only a day for barbecue and beer or a long weekend off but as a time to remember friends & family past and cherish these times with the ones around us.

As you enjoy family and friends at your backyard BBQ’s this weekend…try AJ’s Walla Walla Sweet Onion Mustard with Smokey Bacon on your burgers for something a little different.   Who doesn’t like a little bacon on their cheeseburger?

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Nothing Like Fresh Crab Cakes!

Crab Cakes

We recently visited the Oregon Coast and enjoyed a smorgasbord of fresh seafood. One of our favorites was the crab and decided we wanted to share with you our recipe for crab cakes.

These crab cakes are all about the crab. A little bit of AJ’s Walla Walla Sweet Onion Mustard with Red Bell Peppers, panko, and an egg keep it all together with the chopped red bell peppers and chives adding some fresh flavor and texture.

Crab Cakes
serves 4 (makes 10 crab cakes)

For the crab cakes
1 pound crab meat
1 tablespoon chopped chives
2 tablespoons finely chopped red bell pepper
1 egg, lightly beaten
1/2 cup panko crumbs, plus additional for dredging
1 tablespoon lemon juice
1/4 cup AJ’s Walla Walla Sweet Onion Mustard with Red Bell Peppers
1/2 teaspoon salt
Lemon wedges, for garnish

For the crab cakes, combine the crab meat and chives in a large bowl. Add all of the remaining ingredients and mix gently until well-combined. Using a 1/4 cup measuring cup, scoop out crab mixture and form into a patty with your hands. Dredge the cakes in additional panko crumbs until completely covered. Arrange the cakes on a sheet pan and chill until ready to cook.

Heat a few glugs of canola or safflower oil in a large aluminum or cast iron skillet over medium-high to high heat. Cook crab cakes (in two batches if necessary, adding more oil as needed) until crispy and light golden brown, approximately 2-3 minutes per side. Keep the crab cakes hot in a warm oven, if desired.

Serve with a dollop of AJ’s Walla Walla Sweet Onion Red Bell Pepper Mustard, a couple of lemon wedges, a lightly dressed arugula salad and you have a meal easy enough for a weeknight but special enough for entertaining.

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What’s Better Than Fresh Salmon?

Salmon is a versatile, ultra heart-healthy super food and soon it will be time for the salmon run on the Columbia River. Here, a skinless roasted fillet creates a simple but elegant dinner when paired with red potatoes and sauteed mushrooms or fresh asparagus.
Salmon in Wine Sauce

Roasted Salmon with AJ’s White-Wine Sauce

Ingredients

1 large skinless salmon fillet (1 1/2 pounds)

Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt. Roast until opaque throughout, about 15 minutes.

4 Tablespoon Butter
2 Teaspoons all-purpose Flour
1/4 teaspoon Salt
2/3 Cup White Wine
4 Tablespoons Water
2 teaspoon Lemon Juice
2 teaspoon finely grated Lemon Zest
3 Tablespoons AJ’s White Wine Mustard

In a small pan on medium heat, melt butter and add flour stirring constantly. Once well mixed, stir in remaining ingredients, continue stirring constantly. Bring to a soft boil for 2 minutes or until slightly thickened, it will continue to thicken as it cools.
Serve warm over roasted salmon or try over your favorite salmon cakes.

Prep: 5 mins
Total time: 20 mins
Servings: 4

 

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Got Eggs?

Not sure what to do with all of those leftover decorated eggs left by the Easter Bunny?
Make deviled eggs!

There are dozens of variations when it comes to deviled eggs, but by adding a little of AJ’s Walla Walla Sweet Onion Mustard you’ll have everyone asking for your recipe!

deviled eggs

AJ’s Deviled Eggs

12 eggs
4 tablespoons mayonnaise
2 teaspoons AJ’s Walla Walla Sweet Onion Mustard, (we prefer our Chipot1e but any of our flavors make them irresistible)
Paprika, for dusting

Directions

Remove shells from hard boiled eggs and slice in half lengthwise.
Separate egg yolks into a bowl and whites onto a separate plate.
Mix mayo and mustard into yolks and mash together with a fork until creamy and smooth.
Using a large star tip and re-sealable plastic bag, pipe the yolk mixture back into each egg or spoon into each yolk with a teaspoon, enough to fill yolk holes completely.
Dust tops with paprika.
Refrigerate enough to chill, serve and enjoy!

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WALLA WALLA SWEET ONION FESTIVAL MOVES TO JUNE FOR 2014

Press Release:

Walla Walla Sweet Onion Festival Slated to Celebrate It’s 30th Anniversary This June 21st & 22nd

MEDIA CONTACT: Michael Mettler, Achieva Marketing Group / (509) 529-5525

FOR IMMEDIATE RELEASE

WALLA WALLA SWEET ONION FESTIVAL MOVES TO JUNE 21st & 22nd.

WALLA WALLA, WASHINGTON, April 9, 2014 – In an effort to
stay sweet and beat the heat this year, the Walla Walla Sweet Onion Marketing
Committee has made the decision to move the annual Walla Walla Sweet Onion
Festival up one month. This year’s event (the 30th Anniversary of
the festival) will take place June 21st and 22nd in the
heart of Downtown Walla Walla.

“Since moving the festival downtown to better connect with the
community, we have often had to battle high temperatures in the afternoons
which can be rough on vendors and spectators alike,” mentioned Kathy
Fry-Trommald, Festival Director. “While we will be closer to the start of prime
onion season, with the move to June we think the event will be much more fun
and tolerable for everyone. We do not anticipate any lack of onions available
for festival.”

This year the festival will be centered around the Downtown Farmer’s
Market. Many of the events the community has come to love will be back, in
addition to a number of exciting new things debuting this year. Returning this
year are the Sweet Onion Fun Run, a Walla Walla Sweet Onion Eating Competition,
live kitchen demonstrations by some of the region’s top chefs, the Kids Zone, a
classic car show, a grape stomp competition, food competitions, the onion
beauty pageant, Sweet Onion Restaurant Week, a beer and wine garden, the
festival concert series and more. New this year is a motorcycle poker run, the
Sustainable Living Fair sponsored by the Sustainable Living Center, and a pop
up art show.

r more information on the Walla Walla Sweet Onion Festival and Sweet

Onion Restaurant Week contact Michael Mettler at  (509) 529-5525 or via
email at <a>michael@achievamarketing.com</a>. Find out more
about the events online by visiting www.SweetOnions.org or on Facebook at <a>www.facebook.com/wwsweetonions</a>
or <a>www.facebook.com/SweetOnionRW</a>.

Sponsorship opportunities for businesses are still available for
2014. For additional information on how you can get your organization involved,
or for information on becoming a vendor at this year’s festival contact Kathy
Fry-Trommald at (509) 525-1031 or via email at <a>info@sweetonions.org</a>.

Posted in Events

Month of April Is…

We are all looking forward to Easter on April 20th and the arrival of the warm spring weather but there are a few other fun dates to remember this month…

April 17th is National Cheese Ball Day!  What a perfect day to mix up some AJ’s Cheese Ball Mix. Enjoy as a mid-day snack or have as an appetizer with a friend after work.   If you don’t happen to have a packet available, order online at www.ajsediblearts.com and we would be happy to send it to you.
AJ's Cheese Ball Mix

Saturday, April 26th is National Pretzel Day! What goes better with a warm, soft pretzel than some of AJ’s Walla Walla Sweet Onion Mustard and a nice cold beer!  Our favorite with pretzels is the Bacon flavor but any of our 10 flavors make a great dip for pretzels.  Check out our Store Locator on our website at www.ajsediblearts.com to find where you can pick up a jar near you.

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Spring Is Here!

CUSTER’S 15TH ANNUAL SPRING ARTS & CRAFT SHOW

March 21-22 &23rd at The Trac in Pasco, WA

“Here Comes The Sun”…with Daffodils  blooming and the grass turning green!!  First day of Spring is this Thursday, March 20th and what a better way to jump start the season than with the  Custer’s Annual Spring Arts & Crafts Show.  The  show features over 150 of the finest Artists and Crafters from across the U.S. displaying unique hand crafted items! All artists represent their own work!

Hand Blown Glass, Beaded Jewelry, Watercolors, Quilted Wall Hangings, Hand Thrown Pottery, Whimsical Painted Furniture, Metal Sculpture,  Photography, Woodworking, Candles, and much, much more!

Specialty and gourmet foods including huckleberry products, vinegar, wheat berry chili, jams, fudges and of course our AJ’s Walla Walla Sweet Onion Mustards,  our wonderful Cheese Ball Mix, Plum Catchup and AJ’s Dressing Mixes.  We will be sampling all of our products so be sure and stop by to take a taste.

A festive atmosphere with many artists and crafters decorating their displays and selling arts and crafts for gifts and home decor.  We hope you come and visit us at the Trac in Pasco this weekend.

 

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Now Showing At Custer’s Spring Show

 

SPOKANE BOOTH

Come see our booth at the Custer’s 37th Annual Spring Arts & Crafts Show at the Spokane Fairgrounds this weekend.  A true sign that Spring Is Here!

Don’t forget, turn your clocks forward Saturday night as Daylight Savings Time begins.

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