A couple weeks ago, I met a multi-tasker – in a good way – at a farmers’ market in McKinney. Leslie Luscombe is a whiz in the kitchen and in business. Her jalapeno jelly has won national awards and she’s a scratch pie baker to boot – her pumpkin pie just won second place at the State Fair of Texas!
Leslie has turned her grandmother’s famous jalapeno jelly into a business that’s about to explode on the shelves at a specialty store near you. Her award winning jelly is truly Texas born and bred. She grows most of the jalapenos on her farm and makes the jelly in an incredible commercial kitchen just steps away from the jalapeno patch.
You can see the whole operation at her beautiful farm, down a tree lined and canopied country lane. You can’t believe this beautiful spot is as close to the big city as it is – less than an hour away from the hustle and bustle of Dallas.
Her kitchen/studio and store are in a new house on the nearly century old farm. You’re greeted the minute you try to step out of the car by her yellow lab, Roman. Leslie’s studio showroom is filled with Texas products that she incorporates in her elaborate gift baskets.
Don’t let jalapeno jelly scare off those of you whose taste buds are a bit squeamish when it comes to fiery foods. The jelly is sweet with a subtle smoky jalapeno taste. Jalapeno can be subtle, trust me. There’s no fire from this great tasting jelly. You can use it as a glaze, in salad dressing or as an accompaniment to cheese and crackers. It’d also make a great gift for your hunter friends or for those who love game, the jelly is a great addition to marinades. The Jalapeno Peach jelly is really good too.
Here’s Leslie’s recipe for Warm Spinach Salad Dressing:
3 T Luscombe Farm Jalapeno Jelly
2 T Olive Oil
1/8 Tsp salt
1/8 Tsp Dijon mustard
2 Cups baby spinach leaves
2 Oz goat cheese, sliced
2 T chopped toasted walnuts or pecans
Whisk together the jelly, oil, salt and mustard in a microwave safe bowl. Heat the dressing for 30 seconds in the microwave to fuse the flavors. Let cool. Place the spinach in a large bowl and toss with the cooled dressing. Divide the salad between two serving bowls. Top each salad with goat cheese and sprinkle with the toasted walnuts or pecans. Serves 2.
To get to Leslie’s farm, go 10 miles north of McKinney off 75 Central Expressway, Exit 47 Foster Crossing/Throckmorton Exit. Go east on (Foster Crossing/CR366) @1 mile at the top of the hill. There’s a sign indicating the farm is on the left. Her store will be open to the public on Thursdays to Saturdays from 10 to 5 beginning later this month through February.
8649 Luscombe Farm Drive