Blueberry Lavender Preserves

Wild blueberries are cooked in our house made lavender-infused syrup to create a very special botanical jam that balances the flavors of the finest tart berries with a heady aromatic finish for a very refined jam. Check our Cooking with Jam series for over 100 recipe suggestions showcasing how to make simple dishes special with a jar of Blake Hill jam, including cheesecakes, muffins, upside-down sponge cakes, and homemade ice cream! 10.8 oz. Chef Jason, owner of No Reservations VT, has taken brunching with jam to a new delicious level! A classic, thick french toast smeared with our Wild Blueberry with Lavender Botanical Jam and topped with Chantilly cream and maple syrup - perfect for a morning off with the family. 1 loaf french bread or baguette, 1” bias cut 8 eggs 1 pint heavy cream 1 teaspoon vanilla ¼ teaspoon cinnamon, ground ½ cup powdered sugar 1 stick butter, cold 1 pinch salt Blake Hill’s Wild Blueberry with Lavender Botanical Jam INSTRUCTIONS 1 First make the Chantilly Cream using the whip attachment on the kitchen-aid or a hand held mixer, whip 1 ½ cups of heavy cream, ½ teaspoon vanilla, and all but a tablespoon of the powdered sugar to stiff peaks. Refrigerate until ready for plating. 2 In a large bowl whisk together eggs, ½ cup heavy cream, ½ teaspoon of vanilla, and cinnamon, set aside. 3 Heat skillet to medium heat and add a tablespoon of cold butter to it. 4 Fully submerge two pieces of bread in the batter and transfer to hot, buttered skillet. Flip when golden brown. 5 Add more butter as needed. Remove toast from pan when both sides are golden brown. 6 Spread jam on top of each toast. Fan toast out on plate, top with a Chantilly quenelle and the remaining powdered sugar for garnish and Enjoy!