Strawberry Rose Pistachio Pound Cake

Strawberry Rose Pistachio Pound Cake 

Celebrate the Jam Stand’s new Summer seasonal flavor with this delicious and easy cake!  It’s perfect for a picnic in the park or a day at the beach.


Pound Cake

  • ¾ cup unsalted butter, softened
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • 3 large eggs 
  • 4 oz cream cheese, room temperature
  • 1 tsp vanilla
  • 1 ½ cup flour
  • ¼ tsp salt

Pistachio Swirl

½ cup roasted and shelled pistachios

2 Tbsp sugar

1 tsp lemon zest

pinch salt

 Jam Swirl

  • ½ cup The Jam Stand Strawberry Rose Jam

Preheat oven to 350 degrees Fahrenheit.

Combine dry cake ingredients in a medium bowl and set aside.

Cream butter and sugar in a large bowl.

Add eggs, cream cheese, and vanilla and mix until well-incorporated. 

Add dry ingredients to the wet mixture. Stir until batter is no longer streaky but be careful not to overmix. 

In a small food processor, pulse pistachios, sugar, lemon zest, and salt until the mixture is grainy like coarse sand. 

Pour 1/3 of the pound cake batter into the bottom of a buttered and floured 9 by 5 inch loaf pan. 

Dollop half of the jam and half of the pistachio mixture onto the batter.  Using a paring knife, swirl the batter with the jam and pistachios until it’s streaky and marbled in appearance. 

Add another third of the pound cake batter in an even layer and repeat with the remaining jam and pistachios.  

Spread the remaining third of the pound cake batter into the loaf pan, and swirl the knife into the loaf pan, bringing a bit of jam and pistachio to the surface.  This will give the pound cake a nicely marbled appearance

Bake for 45-55 minutes or until a tester inserted into the pound cake comes out fairly clean or with a dense crumb or two. 

Cool and enjoy! 

Sweet and Spicy Onion Shakshuka

Sweet and Spicy Onion Shakshuka

  • 1 1/2 Tbsp olive oil
  • 1 Tbsp harissa 
  • 1 tsp cumin
  • 1/2 tsp tumerc
  • 3 cloves garlic, finely chopped
  • 1 Tbsp tomato paste 
  • 2 bell peppers, cut into 1/4 inch strips
  • 1 28 oz can (or 2 14 oz cans) crushed tomatoes
  • 1/4 cup onion jam
  • 4 eggs
  • 4 oz feta, cut into cubes
  • salt/pepper to taste

Preheat oven to 375 degrees Fahrenheit.

Heat olive oil in a medium, oven-safe frying pan (you will eventually be transferring this pan to the oven).

Add garlic, tumeric, cumin, harissa, tomato paste, and bell peppers, and cook until bell peppers are soft.

Stir in crushed tomatoes and onion jam, and cook until mixture is more concentrated but still a little loose.

Use a large spoon to create four indentations in the tomato sauce, and gently crack an egg into each one.  Scatter the feta cubes into the pan, and press them lightly into the sauce.  

Place the frying pan in the oven and cook for 8-12 minutes, until the whites are cooked but the yolks are still runny.  Every few minutes, baste the egg whites with a bit of sauce, but be careful not to break the yolks.  If the yolks begin to turn yellow, you can cover the pan with a piece of foil.  Just make sure the foil doesn’t touch the egg yolks.  

Using a pot holder, remove the pan from the oven.  Add salt and pepper to taste.  Serve with crusty bread.

Blueberry Wheatberry Salad with Blue Cheese and Kale

Blueberry Wheatberry Salad with Blue Cheese and Kale

1 cup wheat berries
3 cups water

2 tsp honey
3 Tbsp olive oil
3 Tbsp cider vinegar
1 tsp lemon juice
1 tsp lemon zest
1 tsp fresh thyme, finely chopped
1 tsp kosher salt
1/2 tsp fresh ground pepper
1/3 cup The Jam Stand Bourbon Blueberry Jam

4 oz firm, dry blue cheese, crumbled
2 cups Kale, chopped into bite-sized pieces
1/2 cup toasted hazelnuts, chopped

Bring wheat berries and water to a boil in a medium saucepan and cook, uncovered, until wheat berries are tender, about 45 minutes to an hour. Drain and place into a large bowl.

While the wheat berries cook, whisk together the dressing ingredients. Pour dressing over still-warm wheat berries.

When the wheat berries have cooled, fold in the blue cheese, Kale, and hazelnuts. Serve chilled or a room temperature.

Drunken Monkey Banana Cream Pie

Drunken Monkey Banana Cream Pie


You will need:

  • 1 single-crust pie shell, homemade or store-bought, baked and cooled
  • 3 oz dark chocolate, plus more for garnish
  • Pastry cream
  • 1 jar Drunken Monkey The Jam Stand Jam
  • Whipped cream

Pastry Cream

  • 2 cups whole milk
  • 1/3 plus 1/4 cup sugar, divided
  • 1/2 vanilla bean, split in half and seeds scraped
  • 1/4 tsp kosher salt
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 tablespoons unsalted butter, divided

Whisk egg yolks, cornstarch, and 1/4 cup sugar in a large bowl.

Combine milk, 1/3 cup sugar, vanilla bean (seeds and casing), and salt in a medium saucepan at medium heat.


When the milk mixture comes to a simmer, fish out the vanilla bean casing.  Remove the milk mixture from heat and add slowly to the egg yolk mixture, whisking constantly.  Transfer combined liquids back into the saucepan.  Cook over medium heat until the mixture has thickened considerably, about 2-3 minutes.
Strain pastry cream through a fine-mesh sieve into a medium bowl and stir in butter, one tablespoon at a time.  Cover with plastic wrap pressed to the surface of the pastry cream for two hours or until chilled. 

Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 6 tablespoons powdered sugar

In the bowl of an electric stand mixture with the whisk attachment, beat cream at medium speed until frothy. 

Add powdered sugar and continue to beat cream on medium-high just until stiff peaks form. 


Melt chocolate in a double boiler.  Pour evenly into the bottom of the pie crust.  Let set.


Spread half the pastry cream into the pie crust.  Cover with half the jar of Drunken Monkey jam, followed by a layer of whipped cream.  

Repeat process for two layers of each component.  Use any leftover whipped cream to garnish pie, and top with chocolate shavings.  


The pastry cream can be made a day in advance and kept in the fridge before assembly.  Let the finished pie set in the fridge for at least an hour before serving.