8 lamb chops
2 oz. teriyaki sauce
1 tsp. Worcestershire sauce
3 oz. white wine
Mix teriyaki sauce, Worcestershire, and wine together. Place lamb chops in a dish (or zip lock bag) and pour mixture over. Marinate for at least 1 & ½ hours but not more than 4 hours, turning several times. Grill chops on medium high about 8 to 10 minutes/side for medium rare depending on thickness. Glaze with Peach +Mint Jam the last 2 minutes. Serve lamb chops with extra Peach + Mint Jam on the side. Melt in your mouth!
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...
1 block of Bleu Cheese
1/2 jar of Blueberry + Lavender Jam
Spoon ½ jar of Sallie’s Greatest Blueberry + Lavender Jam over a block of Bleu Cheese. Serve with crackers.
8 slices Rustic Sourdough Bread 1 pound Deli Ham 5-6 tablespoons butter at room temperature 1/2 pound Brie Cheese, thickly slice ¼ jar Sallie’s Greatest Strawberry + Basil Jam 1 bag Baby Spinach Spread 4 slices of the bread with ½ Tbs. butter and 1 Tbs. jam and then top with ham, brie slices and baby spinach. 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...
1 pork shoulder (4-5 lbs), bone-in Glaze: ½ jar Sallie’s Greatest Fig Sweet Onion +Rosemary Jam 1/3 cup apple cider vinegar ¼ cup olive oil (this might be changed in final recipe) Preheat oven to 275 degrees. Drain roast and place on a baking rack in an ovenproof deep-wall (2.5-3 inch) pan. Bake for 3.5 hours, rotating 180 degrees after 2 hours. Remove from oven—meat should be VERY tender, and the bone should be easy to pull out. Raise oven temperature to 375 degrees. For the Glaze: Mix together the Fig Sweet Onion + Rosemary Jam, apple cider vinegar, olive oil and. Liberally glaze the outside of the roast, reserving half of the glaze to use as a...
