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Blackberry Spice + Sage Caramel Trifle

- Vanilla pound cake cubed (can use yellow cake) - 3/4 cup chopped, toasted pecans (optional) - 3 cups frozen blackberries (thawed) - 1 jar Blackberry Spice + Sage - 1 jar Fleur de Sel caramel sauce (or any jarred caramel sauce) - Whipping cream with 1/4 cup sugar       Slice or cube cake. Place layer of cake in bottom of deep trifle dish or in individual wine goblets/mason jars. Sprinkle with half the chopped pecans. Spread with thin layer of caramel sauce (1/2 jar). Mix Blackberry Spice + Sage Jam with berries, top cake with layer of fruit/jam mixture. Whip the cream and ¼ cup sugar with mixer. Spread a layer of whipped cream (half the mixture)....

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Grilled Trigger Fish with Peach + Mint Buerre Blanc Sauce

  1-2 pounds Trigger Fish (can use any mild white fish) 3-6 tablespoons Sallie's Greatest Peach + Mint Jam 3-6 tablespoons butter 2 heads of romaine lettuce Olive oil White Wine or Water       Season fish with salt and pepper. Heat grill pan to medium heat. Heat 1 teaspoon oil in pan until hot but not smoking. Cut the romaine lettuce in half. Dress with seasoned oil and vinegar. Sear the cut side down for about 5 minutes. Set aside on a serving dish. Reheat pan with 1 tablespoon olive oil. Put fish in hot pan and cook on one side for about 2-3 minutes. Turn over and cook 2-3 minutes longer. Melt the Peach + Mint Jam...

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Blackberry Spice + Sage Jam Butter

- 1/4 cup Sallie's Greatest Blackberry Spice + Sage jam  - 1 stick butter softened at room temperature Mix jam and softened butter together. Blend until mixed well. Put into a crock and serve with hot biscuits. Sweet potato biscuits are delicious with the combination. NOTE: Can make jam butter with Sallie's Greatest Strawberry + Basil and Sallie's Greatest Blueberry Lemon + Thyme 

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Peach Pepper + Ginger Glazed Pork Tenderloin

  1-2 lb. Pork Tenderloin 3 – 6 Tbsp. Peach Pepper + Ginger Jam Season tenderloin with a rub for pork. Heat grill pan to medium heat. Heat one Tbsp. oil in pan until hot but not smoking.  Put tenderloin in hot pan and cook on one side for about 5-10 minutes. Turn over and cook 5-10 minutes longer. After the meat is seared on both sides you can roll around in the pan to sear all sides. Cook until meat registers 155 degrees (15 -20 minutes). Glaze the meat with the Peach Pepper + Ginger Jam rolling the meat around in the jam/pan juices for about 1 – 2 minutes. Let the meat rest about 10 minutes before slicing. Pour pan juices over the sliced meat....

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Blue on Bleu Burger with Blueberry + Lavender Ketchup

  1 1/4 pound hamburger meat ¾ cup crumbled blue cheese 4 slices bacon cooked Salt & Pepper to taste Fresh Spinach Leaves 4 Whole Wheat buns 1 jar Sallie’s Greatest Blueberry + Lavender Jam 2 teaspoons hot sauce (we used Frank’s Hot Sauce) Mix hamburger meat, crumbled blue cheese together and add salt and pepper to taste. Divide into 4 equal mounds and shape into a 4” diameter patty. Cook bacon for 8-10 minutes until crisp. In a heavy nonstick pan grill hamburger patties for 2-3 minutes on each side or until they are cooked to medium-rare doneness. Top with blue cheese slice. Lightly toast buns cut side up for 1-2 minutes or until lightly toasted. Mix Sallie’s Greatest Blueberry + Lavender Jam and hot sauce...

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