Strawberry Cosmo

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Ingredients:

  • 2 1/2 Oz Your Favorite Vodka

  • 1/2 Oz Orange Liqueur (Like Cointreau)

  • 1 Oz Cellar Door Artisan Preserves Strawberry Syrup

  • 3/4 Oz Fresh Lime Juice

  • 1 Cellar Door Artisan Preserves Cocktail Strawberry

  • 1 Simply Adorned Dehydrated Lime Wheel

Method:

1.) In a cocktail shaker filled with ice combine the Vodka, Liqueur, Syrup, and Lime Juice

2.) Shake until well chilled then strain into a chilled martini glass

3.) Garnish with the Cocktail Strawberry and Lime Wheel

Cherry Orange Old Fashioned

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Ingredients:

  • 2 1/2 Oz Your Favorite Bourbon or Rye Whiskey

  • 1 Brown Sugar Cube (Or 4 g of Cane Sugar)

  • 1/2 Wheel of Fresh Orange

  • 3 Cellar Door Artisan Preserves Cocktail Cherries

  • 1 Bar Spoon Cellar Door Artisan Preserves Balaton Cherry Syrup

  • 4 Dashes Orange Bitters

  • 6 Dashes Angostura Bitters

  • 1 Simply Adorned Dehydrated Orange Wheel

Method:

1.) Place the Brown Sugar Cube in a mixing glass and dash the Bitters on top

2.) Add 2 of the Cherries and Fresh Orange and muddle until the Sugar is dissolved and the Fruit is well mashed

3.) Add a scoop of ice and pour in the Whiskey of your choice and the Bar spoon of Cherry Syrup

4.) Stir until well chilled

5.) Strain into a rocks glass over a large cube of ice (like a sphere or a block)

6.) Garnish with the Simply Adorned Dehydrated Orange and the remaining Cocktail Cherry on a Pick

Glögg

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Ingredients:

-2 Cinnamon Sticks

-A Few Cardamom Pods

-3 Slices of Ginger Root

-1 Orange Sliced in Wheels

-6 Whole Cloves

-1/2 Cup Valentine Vodka

-1 750 ml bottle of Dry Red Wine

-1 Cup Sweet Vermouth

-1 Jar of Cellar Door Artisan Preserves Cocktail Cherries

-1/2 Cup Sliced Almonds


Method:

1.) Combine all ingredients in a pot and warm on the stove over low heat, do not allow to boil

2.) Taste occasionally, once spiced to your liking remove from heat and serve immediately in mugs

Jam Stuffed Olive Oil Cake

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Ingredients:

  • 8 oz. strawberries, hulled, thinly sliced lengthwise

  • 1 cup plus 3 Tbsp. sugar, divided, plus more for pan

  • Kosher salt

  • ¾ cup extra-virgin olive oil, plus more for pan

  • 1½ cups (180 g) all-purpose flour

  • ½cup (60 g) fine-grind cornmeal

  • ½tsp. baking powder

  • ½tsp. baking soda

  • 3 large eggs

  • 2 large egg yolks

  • ½ cup plus 2 Tbsp. sour cream

  • Zest of 2 lemons

  • 3 Tbsp. fresh lemon juice

  • 2 tsp. vanilla extract

  • ½ cup Cellar Door Strawberry Preserves

Steps:

  1. Preheat oven to 350°. Gently toss strawberries, 1 Tbsp. sugar, and a pinch of salt in a medium bowl. Let sit, stirring occasionally, until ready to use.

  2. Grease a 13x9" pan with oil. Line with parchment paper, leaving an overhang on 2 long sides. Grease parchment with oil. Generously sprinkle pan and parchment with sugar, tilting to coat pan in an even layer; tap out excess.

  3. Whisk flour, cornmeal, baking powder, baking soda, 1 cup sugar, and 1 tsp. salt in a medium bowl. Whisk eggs, egg yolks, sour cream, lemon zest, lemon juice, and vanilla in a large bowl until well combined. Add dry ingredients to sour cream mixture and whisk gently to combine. Using a spatula, gradually fold in ¾ cup oil until batter is smooth and homogenous with all of the oil incorporated.

  4. Scrape batter into prepared pan and spread evenly. Using a small spoon, dollop jam onto surface. Using a butter knife or small offset spatula, gently swirl jam into batter. Arrange reserved strawberries on top of batter in even rows, touching at widest points. Sprinkle all over with remaining 2 Tbsp. sugar.

  5. Bake cake until risen and deeply bronzed with no damp spots in the middle and a tester inserted into the center comes out clean, 40–45 minutes.

Note: Cake can be made 4 days ahead. Cover with foil and store at room temperature.

Spicy Strawberry Margarita

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Ingredients:

  • 2 Oz Tequila

  • 1 Oz Lime Juice

  • 1/2 Oz Orange Liqueur

  • 1/2 Oz Agave Syrup

  • 1/2 Oz Cellar Door Strawberry Preserves with Boonville Barn Collective Piment d’Ville

  • Pinch of Piment d’Ville

Steps:

  1. Combine all ingredients in a cocktail shaker filled with ice and shake vigorously

  2. Run a lime around the rim of a rocks glass and dip in Piment d’Ville

  3. Fill the glass with ice and strain the shaken Margarita into the glass

  4. Garnish with a twisted lime wheel and a fresh strawberry dipped in Piment d’Ville

Recipe courtesy of Nicholas Gray.

No Churn Berry Ice Cream

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Ingredients

  • 2 cups heavy whipping cream, cold

  • 1 can (14oz) sweetened, condensed milk

  • 1 teaspoon vanilla extract (optional)

  • pinch of kosher salt

  • 1 jar Cellar Door Preserves (2 if you want it to be decadent!)

Method

  1. Combine the condensed milk, vanilla, and salt in a bowl.

  2. In a separate bowl whip the cream until it holds firm peaks.

  3. Put a cup of the whipped cream into the condensed milk mixture and gently fold to combine. Add this mixture to the remaining whipped cream and fold together.

  4. Pour about an inch of the ice cream base in the bottom of a 9x5” loaf pan. Spoon ¼ of the compote liberally over the cream. Continue layering the remaining ice cream base and compote; then freeze, covered, at least 3 hours.

Some of our favorite variations:

Balaton Cherry Jam Cherry Ice Cream

1 Jar Strawberry Preserves and 1 Jar Blueberry Jam for a berry explosion

Peach Jam with Brown Sugar (add a pinch of cinnamon to the condensed milk mixture as well.

Tomato Jam BBQ Sauce

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Recipe Courtesy of Stephen Griffin


BBQ Sauce

Ingredients

1 tablespoon Cellar Door Tomato Jam with Red Pepper

1 tablespoon black garlic puree

2 cups of homemade ketchup (*see below)

1/3 cup white vinegar

1/3 cup cider vinegar

2 tablespoons coconut amino acids

1/4 cup maple sugar

1/4 cup birch syrup

1 tablespoon onion powder

1 tablespoon shallot powder

2 tablespoons garlic powder

2 tablespoons smoked paprika

2 tablespoons kosher salt

2 tablespoons course Black pepper

Method

Put a pot on the stove and add all ingredients. Set stove to a medium heat and stir all ingredients until dissolved. Don't boil or allow the pot to sit unattended. Once ingredients are completely dissolved, take it off the heat and allow to cool. Store in an airtight container in the refrigerator.

*Ketchup

Ingredients

28 oz tomato puree, I use Cento

1 tablespoon tomato paste

1 tablespoon Cellar Door Tomato Jam with Red Pepper 

1/2 cup maple sugar

1/4 cider vinegar

1/2 teaspoon kosher salt

1/2 teaspoon mustard powder

1/8 teaspoon ground clove

1/8 teaspoon ginger powder

1/8 teaspoon ancho powder

Method

Add all ingredients to a medium size pot, you'll also need a lid. Bring pot to a slow boil and mix ingredients until dissolved. Now turn the knob to low heat and put lid on pot- leaving the lid slightly open to allow air to escape and some liquid to evaporate. After a total of 60 minutes enjoy.