Recipes RSS

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 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...

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...

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 Peach with Peach...