Recently, Karen Depoorter from Callas Confiture in Gent invited a bunch of bloggers to try out her new confits in the formula of a workshop and lovely dinner. Deborah & I attended the workshop, together with fellow bloggers Melanie from Illy Vanilly, Marieke from Au Bain Marieke, Jozefien from Goestjes, Joke from De Hipste Adresjes Van Gent and Myrian from Hap & Tap.
Karen, the leading lady behind Callas Confiture, is a both witty and sweet woman. Her eyes lit up instantly when she talks about her confitures. Callas Confiture originated in Karen’s own kitchen some years ago. Back in those days, Karen owned a popular B&B where she wanted to give homemade confitures to her guests at breakfast. Confitures with a pure taste, not too much sugar inside, but packed with fruit. It was such a success that she could also start supplying local coffeebars with her homemade goodness. Then the day came that both her sons and husband started to complain about all the jam jars in their house. They were literally everywhere. Karen started thinking out loud and asked her husband if it would be a good idea to start a business in confitures. The simple answer he gave was: “Karen, I think you already have a business”.
Meanwhile, the company became successful and is still growing. It’s primarily known for its authentic jams with special flavour combinations. What do you think of strawberries with rose petals? Or rhubarb with candied ginger? Or Vanilla with pineapple and dates? I promise, you really want these confitures on your croissant – every Sunday morning. No kidding.
For the holidays to come, Karen dreamed up three lovely confits and recipes for your Christmas menu’s:
- Red onion
- Blackberry & Bay Leaf
She inspired me by choosing simple but delicious recipes. No Christmas menu stress at all! As a starter we made an aperitif glass of salmon, peas and the cranberry-thyme confit. The main dish was a tastefully grilled cod fillet with mango and the red onion confit. As a dessert, we combined a cheese platter with the blackberry & bay leaf confit and freshly baked bread.
Nice to know:
The confits are now available in the Callas Confiture store in Gent and have a nice gift wrap-like packaging, ideal as a Christmas present for your loved (foodie) ones!
Dok-Zuid 22 (near Gent-Dampoort railway station)
Below you can find the recipe of the starter: marinated salmon with peas puree and cranberries confit
- 100 gr raw salmon
- ½ lemon, juice
- 100 gr frozen peas
- ½ cube vegetable stock
- 50 gr Callas Confiture Cranberries confit
- Salt and black pepper
- Cut the raw salmon into small cubes, pour over the lemon juice and let marinate for 15 minutes.
- Cook the frozen peas for 10 minutes in a pan. Season with the vegetable stock cube.
- Drain the peas and mix them smooth. Season with salt and pepper.
- Put a small scoop of pea puree in the aperitif glasses.
- Put a scoop of callas confiture cranberries confit above and finish with the marinated salmon.
- Chill before serving.