PEACH JALAPENO JAM: This is so intriguing. Peach-jalapeno? What would you serve this on? These products are wonderful because the Amish Buggy brand is actually made and packed by an Amish family in Arthur, Illinois. They make all sorts of amazing flavors, but I had not see this peach-jalapeno before. Perhaps you could spread this on some crackers and it’d be really good. Check it out here.
SCUPPERNONG JELLY: I’m not familiar with this at all, perhaps it is a southern speciality. Looks intriguing. Here is one review of the product: “I bought this as a sentimental gift for my boyfriend. The only jelly he likes is what his grandma used to make in Texas from these scupadine vines his grandpa brought her. It’s not exactly the same, but this is pretty tasty!” Click here to check it out.
COBLENTZ CHOCOLATE COMPANY: Wow, hard to believe this company started not long before I started The Amish Cook column. In the 30-plus years Coblentz Chocolate company has been around they’ve really become a Holmes County, Ohio mainstay. They have a store in Berlin, Ohio that is amazing to visit and I’m excited to see they have a few products on Amazon for sale. Man, these look amazing. I may have to breakdown and get some of these….Here is the product description:
It’s been over three decades since Jason and Mary Coblentz started Coblentz Chocolates out of their own kitchen in spring 1987. A lot has changed in that time, but their dedication to satisfying customers who crave premium chocolates, caramels and other confections has only grown. Chocolate-lovers crave quality, and that’s an element Coblentz has emphasized since their beginning. Fresh, local cream and butter are used in their confections, as well as a high percent cocoa butter, which sets them apart from other chocolatiers. Treat yourself to a better peanut butter cup…you know you deserve it!
DILLY BEANS: This sounds intriguing, a combination of a green bean and a dill pickle. Apparently they are good to add to salads or just to eat as a side dish with dinner. Anything made by Byler Relish House is going to be good. Here is the product description:
These crispy, crunchy Dilly Beans are a great combination of dill and green beans. All ingredients are harvested, chopped, and prepared naturally in small batches at Byler’s Relish House to retain freshness and flavor. The only way to get anything more fresh than straight from the farm would be to grow it yourself. Features: Closely guarded old family recipe. Open kettle processing (made in small batches) for superior flavor. Homemade in Saegertown, Pa in the heart of Amish country.
PENNSYLVANIA DUTCH COOKBOOK: This was published in 1971 and, in my opinion, books of that age and older, are when you really get those authentic, long-held family recipes passed down through the generations. The newer the books get the more mainstream recipes usually are, so this book sounds like a super repository of authentic old-time Pennsylvania Dutch recipes. Here is a description:
Visitors to the Pennsylvania Dutch country in Pennsylvania are usually delighted with the unique food tradition that survives there among the hills and small, well-tended farms. Ultimately based on the rich cookery of the peasants and small townspeople of the Rhineland and Switzerland, “Dutch” cookery has expanded into the new foodstuffs and materials that America has to offer, and it is one of the gastronomic treats of the country. Dishes such as apple soup, baked bananas, Dutch liver dumplings, spaetzle and braten, walnut shad, and oyster peppers are enjoyed by almost everyone.
One of the difficulties about Dutch cookery, however, is that is always has been a home cooking style within a closely knit community, and it does not go by cookbooks. Until this book appeared, the best that one could do was to try to cadge an occasional recipe from a Dutch acquaintance or a local inn.
Mr. George Frederick, one-time president of the Gourmet Society of New York, was in an unmatched position to record the delights of Dutch cookery. Himself a native Pennsylvania Dutchman, with access to countless kitchens and family cooking secrets, he was also a gourmet of international stature. He has gathered together 358 recipes that show the Dutch tradition at its strongest, all dishes with the unique savor that distinguishes them from their occasional counterparts in other cooking systems. His book is so good that it in turn has been taken over by many Pennsylvania resorts as the official cookbook.
To list only a few of the mouthwatering recipes that Mr. Frederick gives in clear, accurate recipes that you can prepare: Dutch spiced cucumbers, raspberry sago soup, pretzel soup, squab with dumplings Nazareth, shrimp wiggle, Dutch beer eel, sherry sauerkraut, cheese custard, currant cakes, and many fine dumplings, pancakes, and soups . All types of food are covered.