Al­co­hol-in­fused spread

A tipsy twist to your fa­vorite jam

Northern Living - - CONTENTS - TEXT OLIVER EMOCLING PHO­TOG­RA­PHY PA­TRICK SEGOVIA

Open any re­frig­er­a­tor and you’d prob­a­bly find jams made of straw­berry or blue­berry, maybe even a jar of or­ange mar­malade. On rare oc­ca­sions, in a Filipino pantry, you might find co­conut jam and, es­pe­cially af­ter a spate of hol­i­day gath­er­ings, ube ha­laya. Chef Arnold Bernardo of Lick the Spoon, known for his gourmet sa­vory spreads, veers away from these usual jam con­coc­tions with his Lick­er­ish Jam Cock­tails. In­stead, he uses pro­duce like wa­ter­melon, ba­nana, pineap­ple, mango, and even chia seeds—then adds liquor. “I close my eyes, smell the in­gre­di­ents, and imag­ine the com­bi­na­tion,” Bernardo says of how he de­ter­mines which fruit and liquor to com­bine. “As long as I see a beau­ti­ful sym­phony of fla­vors in my head, we’re good.”

The re­sult is day and night in one jar. Spread it on hot pan de sal in the morn­ing with a cup of tea on the side, as Maria and the von Trapp chil­dren sang in The Sound of Music. Maybe even use it as jelly for your peanut but­ter jelly sand­wich. Or sneak into the kitchen at mid­night to lick a spoon­ful when­ever a sweet hint of liquor is much needed.

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