Culinary Recipes — Laura Ann's Blackberry Bay Leaf Jam
MARIONBERRY ROASTED SHALLOTS
Laura Ann Masura

- Preheat your oven to 415 F.
- Line a rimmed baking sheet with aluminum foil, making sure it comes up the sides.
- Trim and peel the shallots, then rinse in cold water, but don’t dry off.
- Arrange the shallots on the baking sheet and add 2 tablespoons of water.
- Roast/steam the shallots for 18 minutes, rotating the pan once.
- Meanwhile, in a large bowl, stir the fruit spread with black pepper and onion powder.
- When the shallots are soft, carefully remove from the oven and toss with the fruit spread. Return to roast for another 5 minutes, watching that they don’t burn.
- Remove from the oven and garnish with fresh herbs before serving.
The shallots will keep, covered in the refrigerator for up to five days
I did this recipe on CHEF AJ LIVE on Youtube if you want a way to make a smaller amount - I show you how! (I know 12 shallots is a lot)
Blackberry Bay Leaf Pinwheels
Laura Ann Masura

- 4 ounces cream cheese, softened
- 2 tablespoons sugar
- 1 sheet of package frozen puff pastry, thawed
- 1/4 cup Laura Ann’s Jams Blackberry Bay Leaf
- Fresh blackberries
- 1 large egg
- Turbinado sugar for sprinkling
Bread Cheese for One & All
Laura Ann Masura

Get a block of Carr Valley bread cheese and a jar of Laura Ann's Jams. (Chef's choice would be Blackberry Bay Leaf.)