Baked Brie in Puff Pastry

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Ingredients

  • Half of a 17 ounce package frozen puff pastry, thawed
  • 1 (8 ounce) package brie cheese, round
  • 1⁄4 cup any flavor Cellar Door Preserves - Our favorites include: Blueberry Jam and Apricot Jam with Vanilla

Method

  1. Preheat oven to 425.
  2. Lightly grease cookie sheet.
  3. Roll puff pastry out slightly.
  4. Place cheese wheel on top (leave rind on).
  5. Place preserves on top of cheese.
  6. Bundle Puff Pastry up and around the cheese.
  7. Bake for 20-25 minutes.
  8. Let cool for five minutes.
  9. Serve with your favorite crackers.

Thumbprint Cookies

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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

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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

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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-hattan

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A Manhattan made with jam.  We recommend using Cellar Door Cherry Jam with Bitters, if using a different cherry preserve be sure to add a few dashes of bitters.

Ingredients

  • Ice
  • 1 tablespoon Cellar Door Cherry Jam with Bitters
  • 1 1/2 oz bourbon
  • 1 oz dry vermouth
  • Orange slice

Method

  1. Fill martini shaker with ice. Add preserves, bourbon, and vermouth; place lid on shaker, and shake until cold and blended. Strain into 1 glass.

  2. Garnish with orange slice.

Jam Glazed Chicken Thighs

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You can use any jam here, but we especially recommend Apricot, Nectarine with Rosemary, or Blueberry.

Ingredients

  • 2 lbs Chicken thighs

  • 1 tsp. Sea Salt

  • ½ tsp. Freshly ground pepper

  • 1 lemon

  • 3/4 cup Cellar Door Preserves

  • 4 cloves garlic

Method

  1. Preheat oven to 400 degrees F. Place chicken pieces in a 10-inch, oven-safe skillet or an 8" by 10" baking dish. Season with salt and pepper and squeeze lemon juice over chicken. Stir preserves and garlic together and spread over chicken.

  2. Bake uncovered, until juices run clear and meat reaches 165 degrees F, about 1 hour.

Jam Tarts

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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

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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

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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.

Blueberry Mojito

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A refreshing summer treat!

Yields one Mojito.

Ingredients:

  • 2 Tablespoons Cellar Door Blueberry Jam or Blueberry Jam with Ginger
  • 2 Oz. White Rum
  • 5 or so Fresh Mint Leaves
  • Ice
  • Juice from half a lime
  • 6 oz club soda or ginger beer

Directions:

  1. Add jam, mint, rum and Ice to a cocktail shaker.
  2. Shake vigorously.
  3. Pour into a Collins glass filled with ice.
  4. Top with soda and lime juice.
  5. Garnish with a sprig of mint.