Strawberry and Brie Tart

  • 1 sheet of frozen pull pastry, thawed overnight
  • 1 egg, beaten with a little water
  • Granulated sugar
  • 4 ounces of brie, chilled, cut into 1/4 inch thick slices
  • 1 pound of strawberries, hulled and quartered
  • 1 tbsp fresh thyme leaves and a couple of thyme sprigs for garnish
  • Parchment paper
  • Honey or balsamic glaze for drizzling



Preheat oven to 425 F.

Line a rimmed, half sheet pan with parchment paper. Roll out pastry to 1/4 inch thickness, cut in half lengthwise. Roll into a rectangular shape, mindful to keep smaller than your sheet pan. Score 1/2 inch edge border with a sharp knife, brush on egg wash, and sprinkle with sugar. Prick center all over with a fork.


Cut brie into 1/4 inch thick slices (note: chilled brie is easier to slice). Lay out brie all over bottom of pastry inside the scored area.


Bake for 15 - 20 minutes or until cheese is melted and crust is golden. Meanwhile, hull and slice strawberries. In mixing bowl, macerate with sugar and thyme.


Top with fresh thyme and drizzle with honey or balsamic.


Serves 8 - 10 people


Blackberry, Bacon Whiskey Jam

  • ​12 ounces bacon
  • 1 small onion, finely diced, about 1 cup
  • 1/4 cup minced jalapeños
  • 1/2 cup brewed coffee
  • 1/2 cup Jack Daniel’s Single Barrel Select
  • 1/4 cup apple cider vinegar
  • 2/3 cup blackberry jam



Cook the bacon in a large sauté pan set over medium-high heat until the fat is cooked out and it is beginning to brown, about 12 - 14 minutes. Remove the bacon from the pan and reserve.


Pour off all but 1 tbsp of the fat, reduce the heat to medium and add the onions. Cook until they are soft and translucent, about 6 - 8 minutes.


Add the jalapeños, coffee, whiskey and vinegar to the pan. Bring to a boil and cook for 2 - 3 minutes more. Add the bacon back and add the jam. Stir to combine. Simmer slowly over low heat with the lid off until the liquid has a syrupy consistency. Taste and add salt and pepper if necessary.


Store in an airtight container in the refrigerator. Warm to room temperature or slightly reheat before serving.


Served with crackers, cheese and pate.


Berry Shower Jam Side

Berry Shower Julip Side

Sparkling Strawberry Juleps

  • ​8 large ripe strawberries, washed, hulled and cut into 1/4 inch pieces, plus extra slices for garnish
  • 12 leaves fresh mint, plus sprig for garnish
  • 2 1/2 tbsp honey
  • 8 ounces Jack Daniel’s Single Barrel Barrel Proof
  • 4 ounces lemon juice
  • 1 inch strawberry/mint or mint ice cubes
  • Club soda



Muddle strawberries and mint and pour into pitcher.


Stir together with honey, whiskey and lemon juice.


Pour into glass filled with ice (1 inch strawberry/mint or mint cubes)


Top with splash of club soda and garnish each glass with a strawberry slice and sprig of mint.