Countdown to Thanksgiving! October 27 2017

Warmth. The thing I love the most about Thanksgiving is the warmth it embodies. It is usually quite cold in Minnesota by late November, and more times than not, the ground is painted white with snow, but no matter how cold the winter air may be, I am filled with an abundance of warmth. As the symphony of laughter echoes through the event hall my family rents every Thanksgiving, joyful and loving energy embrace you like a warm hug, and light dances off the full-mouth smile everyone is wearing. Cinnamon, apple, fennel, and clove drape the event center walls, weaving together an intoxicating tapestry synonymous with the holiday season. A banquet of turkey, stuffing, meatballs, mashed potatoes, pumpkin pie, and Norwegian fare consume the twenty-foot-long buffet table, eagerly awaiting hungry stomaches. Despite the frigid number shown on the thermometer, everyone is warm.  

As Thanksgiving nears, find warmth in the indulgent, comfort-food flavors of the season. Check out two of Julie's Beet favorite fall recipes below.



Butternut Squash Pasta with Jacobsen Salt Co. Pure Flake Salt

Apple Pie with Spiced Whole Wheat Crust and Gus & Grey Pearfection Jam


Cook Outside the Box January 29 2016

As a cook I am always looking for new ways to use different ingredients.  This could mean roasting cauliflower in the oven or boiling it on the stove and mashing to mimic mashed potatoes or putting it in the food processor to make cauliflower rice. I often feel the same way when it comes to the products in our marketplace.  Does Jam only belong on toast? Do you only put salt on your savory dishes?  Here are some ideas for using our products thinking ‘outside of the box’.

Rick’s Picks Smokra

This delicious pickled okra with smoked paprika is a delicious treat straight out of the jar.  Don’t waste that brining liquid when you are finished with the pickles. Save it to brine your next brisket and give it a smokey, tangy flavor.

EssieSpice TamarindOH!

Sure this sauce is great for making sticky sweet chicken wings(perfect for your super bowl party!) or a quick pad thai. Did you know Tamarind is also a wonderful addition to dessert?  Warm the sauce and pour over vanilla ice cream like a caramel or chocolate sauce.  We guarantee you will not be disappointed.

Gus & Grey Holy Hell-Ghost Pepper Jam

We all know ghost peppers are one of the hottest peppers in the world.  Try taming this jam by addition some to a tart and tangy margarita. It will definitely add some heat but will also make a memorable drink without all of the burn.

Lucy’s Granola

I love a granola and yogurt parfait just as much as you do.  A very creative way to use Lucy’s Granola is to add it to your oatmeal cookies to replace the oatmeal.  You’ll add a lot of crunch and a whole lot of flavor.

I’d love to hear any other suggestions you have for cooking ‘outside of the box’!

Happy Friday,


Happy 2016! January 01 2016

As I write this post, I am recovering from another wonderful New Year’s Eve!  It has become a tradition that we host New Year’s Eve at our home. This year was the sixth or seventh party at the Rosenberg’s and boy have they changed over the years.

There are some consistencies from year to year and that is why we continue to host.  The evening always includes good friends, good wine, interesting punch and great food.  The guest list continues to grow even though we now start the party at 6 pm and kindly ask everyone to leave at 9pm.  There is a little one at our house who doesn’t understand sleeping in, and I need to get some sleep too!  This means I am finished cleaning up in time to watch the ball drop and then head straight to bed. I remember a few years back getting to sleep around 5am… that doesn’t happen too often anymore.

The drinks continue to get better.  My husband is in charge of all beverages from the wine to the punch. The punch is usually very involved and doesn’t get touched. This year the punch included grapefruit, honey, banana liquor, strawberries, basil and Szechuan Peppercorn infused vodka. I’m not giving away the recipe here but you can see it was interesting.  The wine is always a safe bet and we have a champagne saber which usually results in one minor injury but allows everyone to enjoy a lot of bubbly.

The menu was streamlined this year and included meatballs, pigs-in-a-blanket, guacamole and a caviar display.  My friend Jeremy brought some decadent foie gras and chicken liver mousse. I couldn’t help but serve that with some Notorious F.I.G. from Gus & Grey.  I used some of the spices from La Boite to season the meatballs and had some D.A.T. Sauce out with the pigs-in-a-blanket.  As you can imagine, there wasn’t much left! 

Overall I feel the party was a success and know we will do it all over again to ring in 2017.  I am looking forward to an eventful 2016 and am very excited to share it with all of you.

Happy Friday,


Puff Pastry Flowjers August 28 2015

I’m always looking for new ways to use the delicious products in our marketplace. While most are delicious eaten straight from the jar/can/box they are even more delicious when used as part of a recipe. My friend Jeremy has been a huge supporter of Julie’s Beet and uses a lot of our products in his cooking. He gave me this recipe for a delicious breakfast pastry or afternoon snack. I’ve named the recipe after him!

I’m sure your crowd will gobble them up just like mine did.

Happy Friday,


 Puff Pastry Flowjers with Gus & Grey Jam


2 sheets puff pastry like Pepperidge Farms

½ cup Gus & Grey Jam (I suggest a sweet one but savory might also be delicious)

2 apples, thinly sliced

Flour for dusting

1 Egg


-Preheat oven to 400°F.

-On a floured surface roll out thawed puff pastry to about ¼ inch thickness. Spread generously with the Gus & Grey Jam of your choice. Line apple slices evenly over the jam. 

-Carefully roll up the puff pastry starting with the short end. Slice into 2 inch thick pieces and place these on a baking sheet lined with parchment paper.

-Make egg wash by combining a beaten egg with 2 tablespoons water.  Brush the top of the flowjers with the egg wash.

-Bake for 15-20 minutes or until golden brown.

-Enjoy warm from the oven.

A Mother's Day Afternoon Tea fit for Royalty May 01 2015 1 Comment

It is almost Mother’s Day and I am sure you are trying to think of something original and unique to give to your mother.  As a mother, celebrating my second Mother’s Day, I am able to tell you with confidence all your Mom really wants is to be treated like a queen for the day and to spend some quality time with her family. 

Treat your mother like a real queen with a traditional English Afternoon Tea.  You can serve this menu anytime of the day to make your mom feel like royalty.

Mother’s Day Afternoon Tea
Fresh Baked Scones with Gus & Grey Jam
Tea Sandwiches
Cucumber & Cream Cheese drizzled with FIVE Extra Virgin Olive Oil
Sliced Tomato & Mozzarella with FIVE Estate Balsamic Vinegar
Egg Salad with Izak N. 37 from La Boîte
Chocolate Cupcakes with Rococo Chocolates Sea Salt Milk (or Dark) Chocolate
Heart-Shaped Sugar Cookies
A pot of tea & a bottle of champagne


The recipes you need are below.

Don’t forget flowers and a card that says ‘I Love You Mom!’

Place your orders for all of these great products before May 3rd to guarantee delivery by Mother’s Day.  Don’t forget to use code SHIP4MOM for free shipping.

Happy Friday,



Plain Scones – From The Bouchon Bakery Cookbook

Makes 12 Scones


1 cup + 1 ½ tablespoons all-purpose flour

2 ¼ cups +2 tablespoons cake flour

2 ½ teaspoons baking powder

½ teaspoon baking soda

¼ cup + 3 ½ tablespoons granulated sugar

8 ounces unsalted butter, cold, cut into ¼ inch pieces

½ cup + 1 ½ tablespoons Heavy cream

½ cup + 2 tablespoons crème fraiche

1 teaspoon large-crystal sparkling sugar



-Place the all-purpose flour in the bowl of a stand mixer and sift in the cake flour, baking powder, baking soda, and granulated sugar.  Fit the mixer with the paddle attachment and mix on the lowest setting for about 15 seconds to combine.

-Stop the mixer, add the butter, and, on the lowest setting (to keep the flour from flying out of the bowl), pulse to begin incorporating the butter.  Increase the speed to low and mix for about 3 minutes to break up the butter and incorporate it into the dry mixture.  If any large pieces of butter remain, stop the mixer, break them by hand, and mix just until incorporated.

-With the mixer running, slowly pour in the cream. Add the crème fraiche and mix for about 30 seconds, until all of the dry ingredients are moistened and the dough comes together around the paddle. Scrape down the sides and bottom of the bowl and the paddle and pulse again to combine.

-Mound the dough on the work surface, and, using the heel of your hand or a pastry scraper, push it together.  Place the dough between two pieces of plastic wrap, and, using your hands, press it into a 6-by-9 inch block smoothing the top.  Press the sides of your hands against the sides of the dough to straighten them.  Wrap the dough in the plastic wrap and refrigerate for about 2 hours, until firm.

-Line a sheet pan with a Silpat or parchment paper. Using a chef’s knife, cut the block of dough lengthwise into thirds and then crosswise in half.  Cut each rectangle in half on the diagonal to make a total of 12 triangles.  Arrange them on the prepared sheet pan, leaving space between them.  Cover with plastic wrap and freeze until solid, at least 2 hours but preferably overnight. (The scones can remain in the freezer for up to one month.)

-Preheat the oven to 325°F (convection) or 350°F (standard).  Line a sheet pan with a Silpat or parchment paper.

-Arrange the frozen scones 1 inch apart on the sheet pan and brush the tops with cream.  Sprinkle the top of each scone with a generous pinch of sparkling sugar.  Bake for 15 to 18 minutes in a convection oven, 25 to 28 minutes in a standard oven, until golden brown. Set the sheet on a cooling rack and let cool completely.

The scones are best the day they are baked but can be stored in a covered container for one day.

Serve with your favorite Gus & Grey Jam.


Cucumber & Cream Cheese Tea Sandwiches

Makes 4 servings


1 English Cucumber

8 oz soft Cream Cheese

8 Slices white bread

FIVE Extra Virgin Olive Oil



-Slice English cucumber into 1/8 inch thick slices

-Spread one side of each piece of bread with soft cream cheese

-Layer slices of cucumber on top of cream cheese on 4 slices of bread

-Drizzle FIVE Extra Virgin Olive Oil over the top of the cucumbers

-Top with 4 remaining slices of bread

-Trim edges off the bread and cut each sandwich in to 4 pieces



Tomato & Mozzarella Cheese Tea Sandwiches

Makes 4 servings


2 Roma Tomatoes, sliced thin

8 slices Mozzarella Cheese

8 Slices White Bread

FIVE Estate Balsamic Vinegar



-place sliced tomatoes on a paper towel to absorb some of the liquid

-Layer 1 slice of Mozzarella Cheese each on 4 slices of bread

-Top with a layer of sliced tomatoes

-Drizzle FIVE Estate Balsamic Vinegar over the top of the tomatoes

-Top with 4 remaining slices of Mozzarella cheese and 4 remaining slices of bread

-Trim edges off the bread and cut each sandwich in to 4 pieces


Egg Salad with Izak N. 37 from La Boîte

Makes 4 servings


4 eggs, hard boiled

½ cup mayonnaise

2 Tablespoons Dijon Mustard

1 Tablespoon Izak N. 37

Salt to taste

8 Slices White Bread



-peel and chop hard boiled eggs

-Mix eggs with mayonnaise, Dijon Mustard, Izak N. 37

-Add salt to taste

-Layer ¼ of egg salad mixture on each of 4 slices of bread

-Top with 4 remaining slices of bread

-Trim edges off the bread and cut each sandwich in to 4 pieces


Chocolate Cupcakes

Makes 24 Cupcakes


Cupcake liners

2 cups all-purpose flour

2 cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup orange juice, without pulp

½ cup canola or vegetable oil

1 teaspoon vanilla extract

3 eggs

1 cup boiling water

½ cup pieces Rococo Chocolates Sea Salt Milk (or Dark) chocolate bar


-Preheat oven to 350°F. Line cupcake pan with pan liners.

-In a large bowl, mix together sugar, flour, cocoa, baking powder, baking soda & salt. Add the orange juice, oil, vanilla and eggs. Mix for 2 minutes, until everything is thoroughly combined.

-Add the boiling water in 3 parts, gently mixing it in with a spatula or wooden spoon. If you are using an electric mixer be careful, the water splatters.

-Add the Sea Salt Milk Chocolate Pieces after the water is fully incorporated in to the batter.

-Pour in to prepared pan and bake for 15-20 minutes or until skewer inserted in the cake comes out clean. Let cool for 10 minutes in the pan and then transfer on to a rack to cool to room temperature.

-Once cool can be stored in plastic at room temperature for up to 5 days or freeze for up to 3 months.


Sugar Cookies

Makes approximately 20 cookies


½ cup margarine or butter

½ cup sugar

2 eggs

1 teaspoon vanilla

2 teaspoons baking powder

2 ¼ cup flour



-Preheat oven to 400°F

-In a large bowl, cream butter and sugar with an electric mixer. Beat in eggs and vanilla.

-Add baking powder and flour one cup at a time, mixing after each addition.  The dough will be very stiff. It may be necessary to blend the last of the flour by hand. Do not chill the dough!

-Divide the dough in to 2 balls. On a floured surface roll each ball in to a circle about 12 inches in diameter. Dough should be 1/8 inch thick.

-Dip heart shaped cookie cutter (or whatever shape you choose) in flour before each use.  Pick up dough around cut cookies.  Place cookie onto ungreased cookie sheet using a spatula dipped in flour.

-Bake on top rack of oven for 6-7 minutes or until cookies are light brown. Remove cookies immediately from cookie sheet after taking out of the oven.



Why Our Artisans are so special! April 17 2015

What a week we have had a Julie’s Beet. It was very exciting to officially launch the site and your response has been phenomenal.  Julie’s Beet wouldn’t be where it is today without the support of my family and friends.  My husband has been especially important in the process and he definitely gets to hear more about the products than he wants to. He also has the benefit of tasting the delicious recipes I am have been making with them, so you do not need to be too sympathetic.

We also wouldn’t be where we are today without the support of our artisans. Here is why we think each one of these artisans was special enough to be a part of the launch collection.

La Boîte – Lior Lev Sercarz, the spice master behind La Boîte, has been an inspiration in the process of ‘building’ Julie’s Beet.  He is truly passionate about his craft and you are able to taste that in each blend.  Lior’s outstanding and unique spice blends will quickly become a staple of your pantry.  More here…

Gus & Grey – These jams, jellies, marmalades and preserves are made with a lot of love in Michigan.  Each jar is filled with small-batch recipes made by Tara Grey, the jam pimp behind Gus & Grey.  Since I am from the Midwest, I was immediately drawn to Tara’s story and wanted to include something close to home in the launch.  More here…

Rococo Chocolates – The chocolate combinations from Rococo Chocolates are out of this world. After working for this award winning chocolatier, it was a must have for the opening collection.  Their chocolate is organic and they even have their own cocoa plantation on the island of Grenada.  Rococo Chocolates is all about ‘Pleasure and Provenance’ keeping the chocolate delicious and paying close attention to each ingredient. More here…

World Excellent Products – Making olive oil has long been a tradition in Greece. Leave it to World Excellent Products to keep this tradition modern with their FIVE Olive Oil and Vinegar Collection.  The olive oil is very fresh with a vibrant flavor and the packaging is so stylish! This winning combination made us jump at the opportunity to have World Excellent Products on Julie’s Beet.  More here...

We are always looking for delicious products to add to the marketplace.  If someone you know makes something really special please let us know.  We will definitely give you credit for the introduction.

Happy Friday,


Spring is in the Air April 03 2015

Wow, I cannot believe it is already April. I saw some flowers poking through in Central Park when I went running this week, a sure sign that warmer weather and spring is on the way. This weekend includes Good Friday, Easter and the beginning of Passover, another sign that spring is here.

Every holiday has its own traditions and for me those traditions usually involve food and family.  On Passover we eat a lot of Matzah(unleavened bread) a very blah food!  I’m always looking for creative ways to make it taste better. This year, I’ll be spreading some jam from Gus and Grey on my Matzah! At the Passover Seder we eat a lot of other foods (thank goodness!) and we get to drink four glasses of wine (that makes the end of the meal very interesting).   Now that I am cooking for my family, I try to improve on the recipes prepared by mother & grandmother.  I know I’ll be using Ayala N.16 from La Bôite on my roast beef and organic dark chocolate from Rococo Chocolates in my Passover Cake.   I am sure everyone will love the updates to our traditional recipes. Maybe it will become a tradition to update the recipes each year?

The best part about holidays is knowing I’ll be with my family and friends.  I wish you a very happy holiday weekend. I hope you enjoy the company of good friends, family and delicious food.

Happy Friday,


Local Hero - Tara Grey March 27 2015

We are very proud to have Gus and Grey as part of the opening selection of Julie’s Beet Products.  Gus and Grey was started by Tara Grey in Michigan just a few years ago.  Tara, the jam pimp, of Gus & Grey learned about making jam from her grandmother.   She began making jam in her Brooklyn apartment many years ago, but it wasn’t until she moved back to Michigan that her hobby became a business.  Tara carries her family tradition forward using local, seasonal ingredients whenever possible.

The product line from Gus & Grey is both savory and sweet.  We love the fruit jams on toast in the morning.  The savory jams are better late in the day, perhaps mixed in to a cocktail.  At the moment I am really loving My Funny Clementine, Clementine Jam.  It brightens the last of the cold mornings as we move into spring.

Tara Grey was recently recognized by Edible WOW magazine as a Local Food Hero in Michigan. Her products are a hit among the locals, who nominated her for this award. We cannot wait to share her wonderful products with you.

Congratulations Tara!  We look forward to eating a lot more of your jam.

Happy Friday,


Jam-Packed Pie March 16 2015

We just celebrated a very special Pi Day(3/14/15) and that got us thinking about all of the delicious pies there are… pizza pies, meat pies and sweet pies(our favorite).   After the brutal winter we’ve been having, our thoughts immediately turned to the staple of every summer barbecue, strawberry pie.  We searched through our cookbook library for the perfect recipe.  This strawberry pie needed to be extra special to get us excited for the spring and summer ahead. We turned to expert Martha Stewart for the recipe. We left out the cranberry juice and half of the sugar and mixed in a half cup of Sassy Redhead - Strawberry Ginger Jam, as an extra treat. Click here for the original recipe.

Making a great pie takes talent.  One of my fondest memories from growing up is eating Strawberry Pie made by my great grandmother.  Even with her recipe, the strawberry pie still doesn’t taste quite the same.  For those who aren’t interested in baking a pie, here are some suggestions on where to find great ones in New York City.

Sweet Pies – Momofuku Milk Bar(multiple locations but you’ll find us at 561 Columbus Avenue at 87th Street most Saturdays at 1pm for their cake walk!). As for their pies, they do call it crack pie for a reason.

Savory Pies – Myers of Keswick(634 Hudson Street) The pies taste just like they did over in London!

Pizza Pie – Grimaldi’s(multiple locations, but worth the trip over the Brooklyn Bridge to 1 Front Street) Just plain cheese is the best!

One tip to making any sweet pie taste better, serve it with a scoop of vanilla ice cream!  

Now that really gets us excited for warm weather.

Happy Eating,


A Holiday Tradition March 06 2015

This week we celebrated the Jewish Holiday of Purim. For most people this means costumes, carnivals and gifting sweets to friends.  As a child, Purim for me meant making Hamantaschen, a traditional Purim cookie shaped like a triangle, with my grandmother.  I continue the tradition as an adult making these cookies each year for friends.  This year I used the Clementine Marmalade from Gus & Grey Jams and the cookies were divine! I know my grandmother would  be proud of the finished product. Below is her recipe.

Happy Friday,




Makes 36 cookies


4 eggs

1 cup oil

1 ¼ cup sugar

2 teaspoons vanilla

3 teaspoons baking powder

½ teaspoon salt

5 ½ cups flour

2 cups of your favorite Jam


Beat eggs well.  Add oil and sugar and continue to beat. 

Next add vanilla, baking powder and salt, mix well.  Gradually add the flour, you may need to mix the last bit in by hand.

Chill the dough for 20 minutes.

Divide dough in half. Roll out on floured surface to ¼ inch thickness. Cut into 3-4 inch rounds. Continue rolling and cutting the dough until you have all the circles cut.

Fill with a heaping teaspoon of your favorite jam.  Draw sides in to form a triangle and pinch closed.

Place cookies on a sheet sprayed with non-stick spray or on a silpat. Allow some space between the cookies so they do not stick together.

Bake at 350 F or 7-10 minutes or until lightly browned.