In Portlandia, put a bird on something and call it art. But that’s TV. This is Sexy Mother Foodlandia, where desserts taste, look, and feel better when served in a mason jar—preferably vintage.
Invert the jar, shove it down like a cookie cutter over anything sweet, wipe down the sides, dollop some whipped cream on top, and voila. Don’t worry about the smashed appearance: the Cooking Channel has officially rebranded “messy” as “rustic.”
Consider it the all-purpose postscript for failed recipes:
Burnt the crust? Put a jar on it!
Crumbed the frosting? Put a jar on it!
Jars work equally well as a catch-all.
Hosting an emergency meeting for the Preschool Parents Action Committee and all you’ve got to serve is one package of crystal light, some biscuits, and cool whip? Put it in a jar! Hostess cupcakes, peanut butter, and some Magic Shell? Put it in a jar!
While your favorite gastropub’s butterscotch pot de crème mit schlag may seem a no brainer for glass-focused presentation, jars are now baking the likes of peach cobbler, and chocolate brownies with salted caramel icing.
So the next time you serve dessert…
Make it pretty. Spruce it up. Put a jar on it.