Jam Stuffed Olive Oil Cake

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.

No Churn Berry Ice Cream

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.

Thumbprint Cookies

Yield: 15 cookies

Ingredients

• 1 3/4 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 3/4 c. butter, softened
• 1/2 c. sugar
• 1 large egg
• 1 tsp. vanilla
• Cellar Door Preserves - any flavor or a variety, for filling cookies

Method

1. Preheat oven to 350º and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, and salt.
2. In another bowl, beat butter and sugar until pale and fluffy, 5 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
3. Using a small ice cream scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into center of each ball, 1/2” deep. Fill with a small spoonful of preserves.
4. Bake until edges of cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.

White Chocolate Mousse with Jam Layers

Yield: 8 dessert cups

Ingredients:

• 12 oz white baking chocolate, coarsely chopped

• 2 cups heavy cream, divided

• 1 T. powdered sugar

• 1 tsp. vanilla extract

• 1 jar of your favorite Cellar Door Preserves - our favorite is Raspberry with Lavender

Instructions:

1. In heavy saucepan over medium-low heat, combine chocolate and 2/3 cup cream.

2. Cook and stir until chocolate is melted and mixture is smooth.

3. Cool to room temperature.

4. In small mixing bowl, beat remaining cream with confectioners' sugar and vanilla until soft peaks form.

5. Fold about 1/4 cup into chocolate mixture.

6. Fold in remaining whipped cream mixture.

7. Place a tablespoon of jam in the bottom of each dessert cup, fill with mousse, top with another tablespoon of jam.

Rhubarb Vanilla Jam Tart

Rhubarb Vanilla Jam Tart - By Cellar Door Preserves

Ingredients:

• 2 cups sliced almonds

• 2/3 cup sugar

• 1 1/4 sticks (1/2 cup plus 2 tablespoons) cold unsalted butter, cut into pieces

• 11/4 cups all-purpose flour

• 1/4 teaspoon salt

• 2 tablespoons beaten egg

• 1 Jar Cellar Door Rhubarb Jam with Vanilla

Method:

1. Preheat oven to 400°F.

2. Reserve 1/4 cup almonds in a bowl for topping. Finely grind remaining 1 3/4 cups nuts with sugar in a food processor.

3. Add butter, flour, and salt, then process until mixture resembles sand. Add 1 cup flour mixture to reserved almonds. Add beaten egg to remaining flour mixture and pulse until mixture begins to clump together.

4. Transfer mixture from processor to a 9- by 1-inch round tart pan (for smaller tarts use a muffin tin) with a removable bottom. Press mixture with floured fingers onto bottom and up side of pan and bake in middle of oven 15 minutes (10 minutes for small tarts).

5. Rub reserved almond mixture in bowl between your palms to form small clumps.

6. Remove tart shell from oven and spread jam over bottom. Sprinkle almond mixture over jam and bake tart 15 minutes. Cool tart in pan on a rack. Loosen side of pan with a knife, then remove it.

Jam Tarts

A great recipe when you have several half empty jars of jam in the fridge.

Adapted from Mrs. Wheelbarrow's Practical Pantry

Ingredients

• 4 ounces unsalted butter, softened

• 1/2 cup granulated sugar

• 1 egg yolk

• 2 cups all purpose flour

• 1 teaspoon kosher salt

• 1 jar (or several half full jars) of Cellar Door Preserves

Method

1. Beat the butter and sugar with an electric mixer until light and creamy. Add the egg yolk and blend until combined. Add the flour and salt and blend until combined.

2. If making individual tarts, set out twelve 1-by-2-inch molds, or use a muffin tin. Pinch off about a Tablespoon of dough and press one into each mold. Place the mold(s) on a baking sheet. Alternatively, press the dough over the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill the crust for 30 minutes.

3. Preheat oven to 350.

4. Prick the crust all over with a fork. Bake small tarts for 8 to 12 minutes, 15 to 20 minutes if using a tart pan, until the crust is very lightly browned, about the color of sand. Watch carefully and do not overbake. Remove to a rack and cool completely.

5. Using a toothpick, carefully release the tiny tart shells from the pans; or, remove the large tart shell from its pan. Warm the jam in a small saucepan and spoon it into the baked shells. Let the tarts cool before serving.

6. Best if eaten within 3 days.

Phyllo Dough Bundles

Use any jam, and feel free to substitute the cream cheese with goat cheese.

This inspiration for this recipe came from Cathy Barrow's wonderful book Mrs. Wheelbarrow's Practical Pantry.

Ingredients

• 8 Tablespoons Unsalted Butter, melted
• 1 box phyllo dough sheets, defrosted in refrigerator
• 1 jar of Cellar Door Preserves, any flavor
• 8 ounces cream cheese

Method

1. Line two baking sheets with parchment.
2. Unroll the phyllo dough onto the counter or a large cutting board. Carefuly remonve one sheet of dough and place in on a clean, dry surface. Brush the sheet with melted butter, don't worry if it tears. Place a second sheet over the first and brush with more butter. Repeat this two more times until you have 4 sheets of phyllo dough.
3. Slice the sheet into 3 inch squares. Place one teaspoon of preserves and about the same amount of cheese in the center. Gather the edges together to form a little bundle - the butter should keep it together. Do this for remaining squares. Place on baking sheet with parchment when finished.
4. Preheat over to 400.
5. Bake the bundles for 4 to 8 minutes, until slightly browned. Serve warm or at room temprature - these won't last long.

Cellar Door Strawberry Shortcake

Ingredients

• 4 cups flour
• 3 tablespoons sugar
• ¼ teaspoon salt
• 5 teaspoons baking powder
• 1 ¼ cups butter
• 3 cups cream
• Cellar Door Strawberry Jam or Strawberry Jam with Aged Balsamic

Method

1. Preheat oven to 450 degrees.
2. Sift flour, sugar, salt and baking powder in a mixing bowl.
3. Add 3/4 cup of softened butter, and cut into the dry ingredients with a fork or pastry blender.
4. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured surface, then roll out to about 1/2-inch thickness.
5. With a biscuit cutter or the top of a glass cut dough into rounds.
6. Grease a baking sheet with some butter.  Melt remaining butter and brush on the rounds.
7. Bake for 10 to 15 minutes, or until golden brown.
8. Meanwhile beat the remaining cream until soft peaks form.
9. To serve place biscuits on a plate, spoon Cellar Door Strawberry Jam over the biscuit until covered, top with the whipped cream.