Author: Suzy Neal

grilled pound cake
Grilled Pound Cake with Strawberries and Mascarpone Cream
Print Recipe
A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
Servings Prep Time
2 15
Cook Time
5
Servings Prep Time
2 15
Cook Time
5
grilled pound cake
Grilled Pound Cake with Strawberries and Mascarpone Cream
Print Recipe
A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
Servings Prep Time
2 15
Cook Time
5
Servings Prep Time
2 15
Cook Time
5
Ingredients
  • 1/4 cup Mascarpone cheese
  • 1/4 cup Heavy whipping cream
  • 1/2 teaspoon Bourbon *
  • 1 teaspoon Sugar
  • 2 slices Pound cake (about 1-1/2 inch thick) Purchased from the bakery
  • 2 Tablespoons Butter, softened
  • 2 Tablespoons Unicoi Preserves Strawberry Vanilla Spread
  • Strawberries, for garnish
Servings:
Instructions
  1. grilled pound cake
  2. Combine mascarpone cheese, whipping cream, sugar and bourbon in a small, clean bowl. Using an electric mixer, whip until soft peaks form. Cover and refrigerate until needed, up to 2 days.
  3. Preheat cast iron or non-stick skillet on medium. Butter both sides of pound cake evenly and toast each side until golden brown, 2-3 minutes per side. Remove from pan and place on dessert plate.
    grilled pound cake
  4. To serve, top each slice with a scoop of the mascarpone cream and a spoonful of Unicoi Preserves Strawberry Vanilla Spread. Garnish with fresh strawberries, if available.
    grilled pound cake
Recipe Notes

*Can substitute vanilla extract for bourbon

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Kolachki Cookies
My Mom's Kolachki
Print Recipe
My mom, Diane Lescosky, made these cookies every Christmas for us and this recipe was one of my Dad's favorite. Sometimes she'd fill them with chopped pecans that we had picked and shelled with my Pop Pop, other times she'd fill them with jam or preserves. I'd like to think that my folks would like my version, filled with our Strawberry Vanilla and Salted Caramel Peach Spread. You'll notice there is no sugar in the cookie dough. This is not a typo. The only sugar in this recipe is the powdered sugar you use for rolling the dough before baking and dusting before serving.
Servings Prep Time
30 cookies 30 minutes
Cook Time
10-15 minutes
Servings Prep Time
30 cookies 30 minutes
Cook Time
10-15 minutes
Kolachki Cookies
My Mom's Kolachki
Print Recipe
My mom, Diane Lescosky, made these cookies every Christmas for us and this recipe was one of my Dad's favorite. Sometimes she'd fill them with chopped pecans that we had picked and shelled with my Pop Pop, other times she'd fill them with jam or preserves. I'd like to think that my folks would like my version, filled with our Strawberry Vanilla and Salted Caramel Peach Spread. You'll notice there is no sugar in the cookie dough. This is not a typo. The only sugar in this recipe is the powdered sugar you use for rolling the dough before baking and dusting before serving.
Servings Prep Time
30 cookies 30 minutes
Cook Time
10-15 minutes
Servings Prep Time
30 cookies 30 minutes
Cook Time
10-15 minutes
Ingredients
  • 1/2 cup Butter, softened
  • 3 oz. Cream Cheese, softened
  • 1 1/4 cup All purpose flour
  • 1 pinch salt
  • Powdered sugar, for rolling cookies
  • Unicoi Preserves Strawberry Vanilla Spread
  • Unicoi Preserves Salted Caramel Peach Spread
Servings: cookies
Instructions
  1. Beat butter and cream cheese with a mixer until light and fluffy. Add a pinch of salt.
  2. Add the flour gradually, beating well after each addition. After you've incorporated all the flour, roll into a ball, wrap with plastic wrap and refrigerate to chill, an hour or longer.
  3. Preheat oven to 375 degrees. Take dough out of the refrigerator and let it soften about 15 minutes so its easier to roll. The dough should be cool to touch. For ease of rolling, sprinkle your surface with powdered sugar (not flour) and roll dough out to about 1/8 inch thickness. Cut cookies using a 2 1/2 inch or 3 inch round cookie cutter. Alternately, cut into squares of that same dimension.
    Kolachki Cookies
  4. Spoon 1/4 teaspoon of Unicoi Preserves into the center of each cookie. Fold opposite sides together, with a slight overlap. Press lightly to seal.
    Kolachki Cookies
  5. Place cookies on a Silpat or parchment lined baking sheet.
    Kolachki Cookies
  6. Bake at 375 degrees for 10-12 minutes. They will not brown on top, only set.
    Kolachki Cookies
  7. Remove and place on wire cooling rack. Sprinkle with powdered sugar before serving.
    Kolachki Cookies
  8. Note: If some of the cookies open up and weep a bit, don't worry, just sprinkle those with a bit more powdered sugar. They'll still be delicious.
    Kolachki Cookies
  9. Kolachki Cookies
Recipe Notes

[recipe]

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A twist on individual apple tarts that everyone is sure to love. Because, BACON!

We baked our tarts on our Big Green Egg in the Lodge Cast Iron Mini Cake Pan. To do this, preheat your Egg to 400 degrees with pizza stone and bake for approx. 25-30 minutes or until pie crust is browned and filling is bubbly and topping looks happy.

Oven directions listed in recipe below.

apple tarts
Apple Tarts with Bacon Streusel
Print Recipe
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
apple tarts
Apple Tarts with Bacon Streusel
Print Recipe
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
Ingredients
  • 4 tablespoons butter
  • 3 Granny Smith apples, peeled, cored and diced into 1/4 inch cubes
  • 6 tablespoons Unicoi Preseves Apple Cider Pepper Spread
  • 1/8 teaspoon Kosher Salt
  • 1/4 cup Flour
  • 1/4 cup light brown sugar
  • 1/8 teaspoon Kosher Salt
  • 1 tablespoon cornstarch
  • 1 Laura Lynn Refrigerated Pie Crust
  • 4 slices Pine Street Market Bacon, cooked crispy and chopped
Servings: mini tarts
Instructions
  1. Preheat oven to 400 F
  2. In a 10" pan, melt 2 T. butter over medium heat. Add apples and cook 5-10 minutes until softened, stirring occasionally. Stir in 3 T. of Unicoi Preserves Apple Cider Pepper Spread and kosher salt. Cook 5 more minutes, then set aside to cool.
    apple tarts
  3. In a small mixing bowl, cut remaining 2 T. butter into small pieces and mix with flour and 1/4 c. brown sugar. Mash them together with a fork or your fingers until they resemble pebbles, then stir in the bacon.
    bacon
  4. Lightly sprinkle work surface with flour. Unroll 1 pie crust and using a 4 inch round cutter, cut dough into 7 circles. You will have to re-roll your dough scraps to get 7, but it will work. Gently press the dough into your greased muffin tins or Lodge Cast Iron Mini Cake Pans. Sprinkle the bottom of each tart with cornstarch, this will prevent soggy crust. Nobody likes soggy pie crust.
    apple tarts
  5. Spoon apple mixture into each tart and top with bacon streusel.
    apple tarts
  6. Bake for 25-30 minutes or until pie crust is golden brown and apple mixture is bubbling and streusel looks happy. Cool on wire rack.
    apple tarts
  7. Take remaining 3 T. Apple Cider Pepper Spread and microwave it for 10-15 seconds and drizzle over the top of the tarts before serving.
Recipe Notes

Laura Lynn Pie Crust is packaged with two individual pie crusts, so you can bake more tarts another day.

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Zombie Brains Cheese Ball, inspired by The Walking Dead, make a creepy but tasty appetizer for Halloween snacking.

zombie brains cheese ball
Zombie Brains Cheese Ball
Print Recipe
zombie brains cheese ball
Zombie Brains Cheese Ball
Print Recipe
Ingredients
  • 6 oz. Proscuitto
  • 8 oz. Cream Cheese, softened
  • 8 oz. Ricotta cheese
  • 8 oz. Mozzarella cheese, shredded
  • 1/2 cup Dried cranberries
  • 4 oz. Unicoi Preserves Strawberry Vanilla Spread
Servings:
Instructions
  1. Line a small mixing bowl with plastic wrap and spray with non-stick cooking spray.
  2. To build the outside of the brain, tear the prosciutto into bite size pieces and use them to line the bowl, saving some for the bottom of your cheese ball.
  3. Place the cream cheese and ricotta in a bowl and using a mixer, whip it until its combined and creamy, then mix in the mozzarella and dried cranberries.
  4. Take two tablespoons of Strawberry Vanilla Spread and microwave it 10-15 seconds to loosen it up a bit, then spread it on the prosciutto lined bowl.
  5. Gently spoon the cheese mixture into the bowl and use the remaining prosciutto to cover the top of the bowl. (This will actually be the bottom of the cheese ball when you unmold it.)
  6. Fold the plastic wrap over the bottom and refrigerate for 2+ hours, longer is better.
  7. To serve, invert the bowl on a serving dish and gently removed the bowl and plastic wrap.
  8. Warm the remaining Strawberry Vanilla Spread and use it to drizzle over the brain.
    zombie brains cheese ball
  9. Serve with crackers or toasted baguettes.
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Decatur is greater! We spent the past two weekends in Decatur, GA and had such a fun time spreading our mountain grown goodness to the Atlanta area.

The AJC Decatur Book Festival is a two day event on the historic downtown square in Decatur, GA.  Celebrating its 11th year, this is the largest independent book festival in the United States.  The festival is family friendly, diverse and well organized, with authors from around the world.

 

dbf2-custom

 

Our booth was part of the Georgia Grown pavilion and we enjoyed catching up with AmericasMart alums from Oliver Farm and Pecan Ridge Plantation, as well as Natalie from Chinese Southern Belle and Georgia Grown Executive Chef Holly Chute.

 

dbf3-custom

Rusty Bowers from Pine Street Market was nearby under the Big Green Egg tent with several Eggs fired up and was assisted by friends from the Big Green Egg Culinary Center.

Decatur

They kept the Eggs going all weekend with Springer Mountain Farms Chicken, Pine Street Market Bacon, okra, peaches and some other things that smelled heavenly. The Culinary Stage hosted a few of my favorite cookbook authors but spread duty called so I missed Marissa McClellan but caught a few minutes of Peter ReinhartEarth Fare from Emory Point was there with a delicious assortment of cheese as well.

We stayed busy fixing samples and talking with people, so I don’t have many pictures to share with you, nor do I have a report on the other authors and events that were there. I would definitely recommend you attend next year based on our experience there though.

cookswarehouse-custom

Photo by Shay’s Food Journey

The weekend following the Book Festival, we participated in the Locals Pop Up Market in The Cook’s Warehouse in Decatur. This foodie paradise has every kitchen item you could ever want, and we joked with each other that it was important not to spend more then we sold that day.  If you’ve never shopped The Cook’s Warehouse, put them on your To Do List, and  your Santa List! With three locations and cooking classes, its a culinary destination.

Decatur, we love you and thank you for a great couple of weekends. We look forward to coming back soon and sharing more of our mountain goodness with you.

 

chobanipbj This recipe is inspired by PB & J Yogurt on the Chobani SoHo Cafe menu.

Delicious, fast and easy to prepare, with only 5 all natural ingredients. That’s the Future of Food.

 

PB&J1

 

pb & j yogurt
PB & J Yogurt
Print Recipe
Peanut butter and jelly, a childhood favorite, elevated to the top on delicious Greek yogurt.
Servings
1
Servings
1
pb & j yogurt
PB & J Yogurt
Print Recipe
Peanut butter and jelly, a childhood favorite, elevated to the top on delicious Greek yogurt.
Servings
1
Servings
1
Ingredients
  • 5.3 oz. Chobani Plain Non-Fat Greek Yogurt
  • 1 T. Laura Lynn All Natural Peanut Butter, Creamy
  • 2 t. Unicoi Preserves Vineyard Spread
  • 1 T. Honey Roasted Peanuts
  • 12 Red grapes
Servings:
Instructions
  1. Spoon yogurt into a serving bowl. Top with peanut butter, grapes, split in half, and Vineyard Spread, then sprinkle peanuts over your bowl of goodness. Enjoy!
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AmericasMart is one of the largest permanent wholesale trade centers in the world. Located in downtown Atlanta, there are four skyscrapers, some connected to each other with tubes, elevators, escalators and over seven MILLON square feet of showroom space. Wrap your head around those numbers. Mind boggling, especially to a couple of mountain folks like us.

AmericasMart

Being members of Georgia Grown has opened many doors for us, and when they came knocking with the opportunity to be in their booth at AmericasMart, we saw it as a big opportunity. Exhibiting in the Georgia Grown booth, we were at a huge advantage because we didn’t have the expense of building out and transporting a booth set up, we were simply responsible for our table in the booth. Such a fantastic way to experience AmericasMart for the first time. Thank you Georgia Grown for providing great opportunities to your membership!

pecansmart (Custom)

Our products pair with cheese and entertaining, so we partnered with Georgia Crafted to showcase their Georgia made cheese boards and we had a delicious display.

amcheeseboard (Custom)

We met people from all over the state, drawn in by the Georgia Grown backdrop. But we also met people from as far away as Alaska, Russia, California, New York, North Dakota. We are still shipping orders to far away states and are tickled to have had such a warm welcome from buyers.

Everyone who is at AmericasMart is required to register, and wear an ID badge that shows their name, business, state and if they are an exhibitor or buyer. We met people there from both national and local media, buyers from large and small gift shops, gift companies, florists, designers, corporations looking for gifts.  If they buy wholesale, they come to AmericasMart! Our booth was in the gourmet food section of the temporary area (there are permanent showrooms there too) and everybody samples their products, so its quite the foodie destination.

There is an army of staff at AmericasMart and every single employee I encountered was both helpful and friendly. There was one day I went upstairs to buy lunch, and got lost trying to find my way back to our booth. Getting lost seems to be a pretty common occurrence, because I ran into Valerie who was there with her husband Clay from Oliver Farm and she was lost too! Luckily, we found a helpful employee who told us how to get back to the temporaries floor. Clark lost his car on the first day, so it wasn’t just me. Clark is the guy who can bushwhack up the side of Mount Yonah, remember every single detail about a mountain bike trail and is the finder of lost stuff, including an iPhone out in a field (don’t ask). All concrete parking structures look alike.

In the sea of people, there were also familiar faces that stopped by. The Pioneer Woman’s BFF, Hyacinth and her daughter Meg  came by, checking out merchandise for The Mercantile. Hy and Meg were quite gracious and humored me by posing for goofy photos.

goofyhy

Local friends stopped by as did some of our great retail partners. Clark and I both have high school friends at AmericasMart, my friend Tammy was there as well as Clark’s friend Jimbo. We also had some of Clark’s cousins stop by.

cousins1

It was a big undertaking, a bit stressful at times, exhausting and rewarding. I can’t wait to go back again in January.

 

Brunch and breakfast don’t have to be boring or complicated.

Put together a Brunch Board for an easy and different way to serve the most important meal of the day.

breakfast2

 

brunch
Brunch Board
Print Recipe
This is more of a concept then an actual recipe. Use ingredients you like and present them on your largest wooden cutting board for an easy and delicious brunch smorgasbord. Serve with coffee, Mimosas and Bloody Mary's on a relaxing weekend morning.
brunch
Brunch Board
Print Recipe
This is more of a concept then an actual recipe. Use ingredients you like and present them on your largest wooden cutting board for an easy and delicious brunch smorgasbord. Serve with coffee, Mimosas and Bloody Mary's on a relaxing weekend morning.
Ingredients
  • Bacon, cooked crispy
  • Goat cheese, room temperature
  • Grapes
  • Peaches, cut in half
  • artisian bread, sliced
  • Unicoi Preserves Salted Caramel Peach Spread
  • Unicioi Preserves Strawberry Vanilla Spread
  • Unicoi Preserves Vineyard Spread
  • Sliced grilled sausage
  • Hard boiled eggs
  • Other seasonal fruit
  • Cheese of your choice
  • Roasted pecans or almonds
Servings:
Instructions
  1. Assemble your ingredients on your largest cutting board and arrange them to look pretty. Put out serving utensils, plates and napkins and encourage people to help themselves. Enjoy coffee, conversation and a morning cocktail outside on the deck without fussing around in the kitchen.
    brunch
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Locally grown fruit is the best part of summer and Georgia Grown peaches are one of my absolute favorites. Last week I bought a box of “scratch and dent” peaches at Jaemor Farms. While they may not be as pretty as the first quality peaches, they are perfect for making ice cream and peach sorbet.

georgiapeaches (Custom)

Here’s a delicious Peach Sorbet recipe inspired by Martha Stewart, no ice cream maker required, just your food processor.

Georgia Grown peaches must be sweeter then the peaches Martha gets, as I was able to increase the quantity of fruit and decrease the quantity of sugar.

Peach Sorbet
Peach Sorbet
Print Recipe
Peach Sorbet
Peach Sorbet
Print Recipe
Ingredients
  • 8 Peaches, ripe
  • 1/2 cup Demerara Sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla, best quality
  • 2 pinches salt
Servings:
Instructions
  1. Make a simple syrup by warming 1/2 cup of water and stirring in 1/2 cup demerara sugar until dissolved. Refrigerate until cold.
  2. Peel and slice peaches, catching and using all the juice. Freeze until firm.
  3. Put frozen peaches in food processor with chopping blade, pulse to break down a bit. Add simple sugar mixture, lemon juice, vanilla and two pinches of salt. Process until smooth and creamy.
  4. Too soft? Place in a container in the freezer for a bit to firm up. Top with Unicoi Preserves Salted Caramel Peach Spread.
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Bundles of Joy were born because I needed a fast appetizer to take to a party over the July 4th weekend. I was short on time since I took a late afternoon nap after doing product demo at Habersham Winery.

This delicious appetizer using puff pastry recipe was inspired by Pepperidge Farms. My version uses only 4 ingredients and is simple to put together, so you can go ahead and take a nap before your get together.  You’ll awaken refreshed and ready to receive compliments on your dish.

bundles of joy
Bundles of Joy
Print Recipe
Puff pastry appetizer with goat cheese and Unicoi Preserves
Servings Prep Time
24 15 minutes
Cook Time Passive Time
15 minutes 40 minutes to thaw puff pastry
Servings Prep Time
24 15 minutes
Cook Time Passive Time
15 minutes 40 minutes to thaw puff pastry
bundles of joy
Bundles of Joy
Print Recipe
Puff pastry appetizer with goat cheese and Unicoi Preserves
Servings Prep Time
24 15 minutes
Cook Time Passive Time
15 minutes 40 minutes to thaw puff pastry
Servings Prep Time
24 15 minutes
Cook Time Passive Time
15 minutes 40 minutes to thaw puff pastry
Ingredients
  • 1 sheet Puff Pastry Comes two sheets to a package. Reserve one sheet for future use
  • 1 Egg Whisked with 1 Tablespoon water
  • 1/4 cup Unicoi Preserves Vineyard Fire or Strawberry Vanilla Spread
  • 4 oz. Goat cheese Crumbled
  • Flour for dusting work surface
Servings:
Instructions
  1. Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper and set aside
  2. Sprinkle work surface with flour. Unfold puff pastry dough and using a rolling pin, roll out to an approx. 12 inch rectangle. If dough starts to come apart at fold lines, simply wet your finger and press lightly to seal.
  3. Cut dough into 24, approx. 2 inch squares. I used a pizza cutter to do this. You don't have to be perfect here, just try and make them similar in size and shape.
  4. Spoon about 2 teaspoons of goat cheese in the center of each square, then top each with about 1/2 teaspoon full of Unicoi Preserves.
  5. Using the egg wash you made, brush the two opposite corners of the pastry lightly, then fold the corners up and together, pressing firmly to seal your Bundles of Joy.
  6. Place each finished Bundle on your parchment lined baking sheet. When you've filled them all, brush lightly with egg wash.
  7. Bake in preheated, 400 degree over for approx. 15 minutes, or until pastry is puffed and lightly golden brown.
  8. Cool on wire rack and serve at room temperature.
    bundles of joy
Recipe Notes

joy6joy9* Do not fret if your Bundles of Joy open up a bit or leak out a little. They will get eaten up immediately and people will ask for more.

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