Pairings & Recipes 

Many thanks to friend and local chef extraordinaire, Jacquelyn Buchanan, for a delightful combination of suggested foods and spirits to pair with our jams. 

Wild Plum Jam, Owl Orchard
Savory: Baked Brie in puff pastry with pistachios and jam
Sweet: Walnut Thumbprint Cookies
Cheese: Fresh Chèvre, Crescenza, fromage blanc, Teleme
Cocktail: mix into a red Sangria

Wild Plum Jam, Dog Run Orchard
Savory: Miso & plum jam glazed salmon or add to Teriyaki sauce
Sweet: Oatmeal Bar Cookies
Cheese: Sheep's milk basket ricotta, Humboldt Fog (bleu)
Cocktail: Champagne cocktail

Quince Jam
Savory: Barbeque sauce with heat, glaze for pork skewers
Sweet: Yogurt parfait with granola
Cheese: Aged sheep's milk cheeses (Abbaye de Belloc, Manchego, Pecorino)
Cocktail: California Syrah

Bartlett Pear & Ginger Jam
Savory: Fresh Bartlett Pear, Camembert & Pear Jam Tart (recipe here)
Sweet: Butter croissant, scones, ice cream
Cheese: any mild domestic blue cheese like Pt. Reyes Blue, Big Rock Blue, Bodega Blue
Cocktail: Pear & Ginger Gimlet, tiki drinks with falernum, mix into a Mosco Mule
 
Citrus Preserve Orange Spice  
Savory: Garnish a cold pear or melon soup with a dollop of crème fraîche and jam
Sweet: Frozen yogurt or ice cream, swirl into a brownie batter, filling for crepes
Cheese: Pt. Reyes Aged Gouda, Washed rind cheese like Red Hawk
Cocktail: Any Bourbon-based drink like a Kentucky Mule, Old Fashioned, Whiskey Sour


 

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