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Strawberry + Basil Jam Trifle

1 Pound Cake 1 (12 oz.) container Frozen Whipped Topping, thawed 16 oz. Fresh Strawberries 1 jar Sallie’s Strawberry + Basil Jam Instant Vanilla Pudding Mix (3.4 oz.) 8 oz. Sour Cream Garnish: Toasted slivered almonds  & shaved chocolate   In a medium bowl, fold sour cream and unprepared instant pudding mix into the whipped topping. Line the bowl with Strawberries. Cube cake and layer a Trifle or other glass serving bowl with 1/3 of the cake.  Spread with jam and top with a layer of fruit and 1/3 of the whipped topping mixture.  Repeat layering until all ingredients are used.  Garnish with strawberries, shaved chocolate and toasted slivered almonds.  Best when refrigerated for at least 8 hours

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Turkey & Goat Cheese Panini with Sallie's Blueberry Lemon + Thyme Jam

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...

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Ham & Brie Panini with Strawberry + Basil Jam

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...

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Fig Sweet Onion + Rosemary Glazed Pork Roast

  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...

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