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Blueberry + Lavender (or Strawberry + Basil) Salad

1 bag baby spinach 1/2 cup toasted pecans (or nuts of your choice) 1 cup fresh blueberries or sliced strawberries 1/2 cup crumbled blue cheese 3 heaping teaspoons Blueberry + Lavender Jam or Strawberry + Basil Jam 1/4 cup apple cider vinegar 1/8 to 1/4 cup olive oil (to your taste/I like less oil) Salt & pepper to taste   Put spinach, blueberries or strawberries, pecans, blue cheese together in a salad bowl. Mix Blueberry + lavender Jam if using blueberries and Strawberry + Basil jam if using strawberries, vinegar, olive oil, salt & pepper together. Toss salad with dressing. Delicious!

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Venison or Pork Tenderloin with Blueberry Lemon + Thyme Jam

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...

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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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