Indulge & Enjoy

 We eat everything we sell.  The brandy jams are, in Anne's word, "super!"  We're often partial to the hot pepper jellies later in the day, but when it's morning, you're facing another day with the challenges as life often presents them, a dollop of brandy jam on your toast (or just on a spoon) might make the sun shine, even on a cloudy day.




 

A Couple of Thoughts From Behind The Counter...

• Customer:  "How long will this last?"
• MK Staff     "What's wrong with you?" or "Not long once you taste it?"

• Customer:  "How do you eat this?"
• MK Staff:  "With a spoon."

 Our Facebook Post About Brandy Jams
"...was going to describe how to use brandy jams tonight--they are great on pork loin or duck, etc. For pork loin, use about a half cup of apricot or peach brandy jam, heated slightly, and mixed with a little mustard or dry mustard. Brush on before roasting, then use the remaining amount to baste again halfway through roasting.
But, I just read the review by Cynthia E (on the right side of the page)...and I like her idea the best.....right out of the jar with a spoon!!!!
p.s. you can have this for breakfast because the alcohol burns off during the jam-making process so you're just getting the concentrated brandy and real fruit flavors-hope that doesn't disappoint anyone : )"