A Brooklyn-based shop is putting a home-made, New York spin on some classic breakfast sweets. Edible Manhattan magazine's Rachel Wharton filed the following report.
Behind a pierogi shop in Greenpoint, Brooklyn is where some of the city's coolest sweets get made.
It's the headquarters of Anarchy in a Jar, the three-year-old jam, jelly, marmalade, and chutney company run by Laena McCarthy. McCarthy is best-known for making cool flavor combinations like strawberry balsamic, peach and lemon verbena, or pear with chipotle and marmalade.
"I use fruit as a base, something like plums for instance. And then, off of that flavor I kind of play with different elements of the tastes in it, and bring them out, and make them more interesting," explains McCarthy. "So with plums, I do it with shisho and ice wine. So the shisho leaf brings out an almost herby mintyness. And then the icewine kind of adds an richness, and a little bit of tang to highlight the plum's taste."
Her jams have become so popular you can now find them at Whole Foods, and McCarthy has just released a cookbook to teach you how to make your own cherry jelly or spicy apricot chutney. But you should still make the trip to see her in person at outdoor markets like Saturday's Smorgasburg in Williamsburg. That's where you can buy what McCarthy is calling a Pop Art Fruit tart. It's a handmade riff on a Pop Tart, but one made with an all-butter crust and seriously good jam.
"At Smorgasburg, the Strawberry Balsamic Jam, which is one of our best-sellers, is really nice. And then a Triple Berry, and then an Easy like Sunday Morning Blueberry, which is wild blueberries and maple syrup," says McCarthy.
The tarts are actually a sweet surprise. They were the brainchild of Brooklyn baker Megan Ritchie, who sometimes helps out making jam at Anarchy in a Jar.
"I ice them with a glaze I made with the jam as well, so each one has a different colored glaze based on the jam," says Ritchie.