Food & Drink
We’ve turned to the experts at Sallie’s Greatest Jams for a couple easy, refreshing ideas for summertime bites and drinks. Try one of these simple and delicious recipes for a night with friends.
Start off with a Peach + Mint Sweet Tea Martini
1 ½ oz. Firefly Sweet Tea Vodka
1 ½ oz. Orange juice
1 oz. sparkling water
1 heaping tsp. Sallie’s Greatest Peach + Mint Jam
Thin peach slice
Fresh mint leaf
Put it all in a shaker with ice. Shake to blend then strain into a martini glass. Garnish with a peach slice and fresh mint leaf.
Pair up your cocktail with a starter.
Baked Brie with Blackberry Spice + Sage
17 oz. round of Brie cheese
3 tablespoons of Sallie’s Greatest Blackberry Spice + Sage Jam
Fresh or Frozen blackberries
Slice the top rind off cheese leaving the side round in tack. Place Brie in the center of a Brie baker or pie plate. Put the Blackberry Spice + Sage Jam in the center of the brie. Top with blackberries. Bake at 400 degrees until cheese melts (about 10-15 mins). Serve with crackers and sliced apples.
Scallop & Roasted Pepper Salad with Peach Pepper + Ginger Dressing
1 lb. scallops
2 large green or red peppers (or buy roasted peppers and skip this preparation)
2 tomatoes cut into wedges
1 cucumber sliced
1 small sweet red onion chopped (can use white sweet onion or 2 green onions)
½ cup crumbled goat cheese
Mixed salad greens or arugula
¼ cup olive oil
¼ cup apple cider vinegar
¼ cup Sallie’s Greatest Peach Pepper + Ginger Jam
Salt & Pepper to taste
Preheat broiler. Place washed peppers on rack in broiler pan. Broil about 15 minutes close to heat until charred. Put peppers in plastic wrap or a brown bag and let stand 10 to 15 minutes until skin wrinkles and can be pulled away. Remove loose skin. Cut peppers in half and remove seeds, then cut into I inch pieces. Arrange salad greens on plates (or in a bowl) top with peppers, onion, tomatoes, cucumbers and goat cheese. Pan sauté 1lb scallops or shrimp in 1 tablespoon olive oil and 1 teaspoon butter. After browning on both sides, put 1 teaspoon of Peach, Pepper + Ginger in pan with 2 tablespoons water. Toss to glaze. Mix olive oil, vinegar, salt, pepper and Peach, Pepper + Ginger jam together. Toss salad with dressing and top with scallops or shrimp. Serves 6.
1 cup powdered sugar
1 cup butter
1 ½ cups sugar
1/3 cup lemon juice
¼ cup plain flour
½ tsp. baking powder
Sallie’s Greatest Blueberry Lemon + Thyme Jam
The best way to thank mom this Sunday is with a homemade meal — it’s simple, but more importantly, made with love. With many recipes to choose from, we have put together an easy lunch menu that keeps cooking in the kitchen to a mere minimum. Serve around the family table or take it outside on a blanket, picnic-style – whatever makes her happy. Bon Appetit!
Start off with this effortless Pepper-Jelly and Cream Cheese Recipe from CHOW Nashville. Owner Megan Casey says, “Like most good dishes, this recipe is all about the ingredients. And while this appetizer may be an old stand by, it’s worth remembering.” Pair with a crisp glass of wine and good conversation.
Vela Farms Jelly (Habanero , Cranberry Japaleno or Pineapple Mango Serrano)
1 block of cream cheese
Simply unwrap the cream cheese and set on a plate. Pour the pepper jelly over the cream cheese and garnish the plate with crackers and fresh herbs. Chill or serve promptly.
For lunch, we choose this Crusted Chicken Salad Recipe adapted from Sallie’s Greatest. It’s delicious and a mixture of comfort and health.
½ cup bread crumbs
1 Tablespoon chopped fresh basil
¼ cup honey mustard1 cup toasted pecans. Or try these roasted and salted pecans from Schermer’s Pecans
4 boneless and skinless chicken breasts
1/3 cup Sallie’s Greatest Peach + Mint Jam
1/3 cup Apple Cider Vinegar
1/3 cup Olive Oil – We prefer Extra Virgin Olive Oil from the Riboli family in Napa Valley. It has a smooth, peppery finish.
1 bag of mixed greens
½ cup whole pecans
½ cup sliced sweet onions
Salt & pepper
Season chicken with salt and pepper. Preheat oven to 400 degrees. Grind the toasted pecans in a food processor into fine crumbs. Put in a bowl and stir in bread crumbs and basil. Rub each chicken breast with honey mustard then coat with the pecan mixture. Place on a nonstick baking dish or line dish with tinfoil. Drizzle with 2 tablespoons of olive oil. Bake for 15 to 20 minutes depending on size of the chicken. Mix Sallie’s Greatest Peach + Mint Jam, Apple Cider vinegar and olive oil in a mason jar. Add a pinch of salt and pepper. Shake vigorously to combine. Place the mixed greens on a plate, add onions, pecans, peaches then place the baked chicken breast on top. Drizzle with the Peach + Mint Vinaigrette.
To make your Mother’s Day even more special, check out these favorite finds from Nashville Lifestyles Magazine just in time to make your mom feel loved!
We’ve turned to the experts at St. Helena Olive Oil for this tasty– and easy– salad. Simple and delicious… What more could you want?
Toss the apples, cheese & baby arugula in a bowl then garnish by drizzling with the balsamic vinegar and adding a pinch of sea salt over the top.
Tip: Serve this early in the fall when apples are still are little bit tart. This allows for a wonderful balance with our aged balsamic vinegar. Enjoy!