3 Ways to Use Strueberry Blanc

I get asked all the time how I actually use Strueberry Blanc in my own kitchen, so I figured it was time to write it down. This jam started with two fruits I love, strawberries and blueberries, brought together with a Sauvignon Blanc infusion that gives it a little brightness most jams don't have. It is one of my favorite things we make, and it does a lot more than sit on a biscuit. Here are three ways I use it, starting with the classic and ending with the one that surprises people every time.

1. The Simple Morning Spread

This is where most people start, and for good reason. Split a warm buttermilk biscuit, spread a little whipped butter on each half, then finish with a generous spoonful of Strueberry Blanc. The warmth from the biscuit softens the jam just enough that it melts into the butter. If biscuits are not your thing, thick cut sourdough toast works just as well. Either way, this is the fastest path to understanding why we infuse wine into our jam in the first place. It is not just sweet, there is a little depth to it.

2. The Grown Up Cheese Board Addition

Strueberry Blanc earns its place on a cheese board the same way a good wine does, by giving people a reason to slow down. Warm a small dish of the jam for about ten seconds so it loosens slightly, then drizzle it over a wedge of brie or a log of goat cheese. Scatter some marcona almonds around it and let people build their own bite. The Sauvignon Blanc base means this jam does not fight with the cheese, it rounds it out. I have watched this be the first thing to disappear off a board more times than I can count.

3. The Berry Spritz

This one started as an accident in my own kitchen and became a regular thing at our house. Spoon about a tablespoon of Strueberry Blanc into the bottom of a glass, muddle it lightly with a few mint leaves, then top with sparkling wine or club soda if you want to keep things alcohol free. Stir gently and add ice. The jam dissolves just enough to color the drink and carry the strawberry blueberry flavor all the way through, without the syrupy sweetness you get from a bottled mixer. It has become my go to for warm weather evenings on the porch.

However you use it, Strueberry Blanc was built to do more than sit in the fridge next to the peanut butter. Try one of these, or tell me yours. I read every reply.

With love and jam,

Chef Lorious