Blueberry Lemon +Thyme Trifle 1/2 pound cake cube 2 cups fresh or frozen blueberries (thawed) 1 jar Blueberry Lemon + Thyme Jam 1 jar Lemon Curd (11.5 oz) Whipped Cream (1 pint) with 1/3 cup sugar Slice or cube pound cake. Place layer of cake in bottom of deep trifle dish. Spread with thin layer of lemon curd (1/2 jar). Next spread ½ jar Blueberry Lemon + Thyme jam over the curd. Top with layer of fruit. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, lemon zest and fresh thyme. Note: Can use different fruits and Sallie’s Greatest Jams in this dish. For example...
2 oz. gin
2 Tablespoons Sallie’s Greatest Blueberry Lemon + Thyme Jam
1 oz. St. Germaine Elderflower liqueur
3-4 oz club soda
Fresh blueberries, thyme sprigs and lemon slice for garnish
Put Blueberry Lemon + Thyme jam, gin, and St. Germaine in a shaker filled with ice. Shake to dissolve jam. Strain into glass filled with ice, fill with club soda, and stir. Garnish with blueberries, fresh thyme sprig and lemon slice.
2 cups plain flour 1 cup powdered sugar 1 cup butter 4 eggs 1 ½ cups sugar 1/3 cup lemon juice ¼ cup plain flour ½ tsp. baking powder Sallie’s Greatest Blueberry Lemon + Thyme Jam Sift together flour and powdered sugar. Cut in margarine to form crumbly mixture. Press in a 13 x 9 x 2 inch baking pan and bake at 350 degrees for 15-20 minutes. Beat eggs: add sugar and lemon juice: blend well. Sift flour and baking powder and mix well with egg mixture. Pour over crust. Bake at 350 for 20 to 25 minutes or until top is light brown. Sprinkle with powdered sugar. Cut into bars and top each with a teaspoon of...
2 lbs. venison tenderloins (a single deer loin, moose, elk, pork or beef) ½ lb. bacon (plain, thin-sliced is best) 1/2 jar Blueberry Lemon + Thyme Jam 1 cup soy sauce Mix BLT jam and soy sauce together in a bowl. Put deer loin in a cooking tray or zip lock bag and pour mixture over loin. Roll loin over mixture, completely covering it. Let meat marinate at least 3 hours or overnight in fridge. Remove loin (save marinade) and place loin on a slotted bake sheet with a drip pan. Wrap loin with the bacon in ten or so loops securing with toothpicks. Drizzle marinade over loin and continue to baste the loin throughout the cooking process. Place on center rack in oven and...
8 slices Rustic Sourdough Bread 1 pound Roasted Turkey5-6 tablespoons butter at room temperature 1/2 pound Goat Cheese, thickly sliced¼ jar Sallie’s Blueberry Lemon + Thyme Jam1 bunch of Arugula Spread 4 slices of the bread with ½ Tbs. butter and 1 Tbs. jam and then top with turkey, cheese slices and arugula. Spread the remaining slices with ½ Tbs. butter and place butter side down on top of the sandwich. Press gently to slightly flatten. Heat a heavy skillet and melt 1 Tbs. butter, evenly coating the pan. Place each sandwich on the grill or Panini pan and toast until both sides are golden brown and the cheese begins to melt (if using a grill pan, weigh down with...
