Author: Suzy Neal

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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Greatness starts in the field.  blackstockvineyard1 (Custom)

To make something great, you have to start with something great.

Its been a dry summer so far here in north Georgia wine county, but the grapes are coming along nicely and the vineyard managers are hoping for a great harvest.

We have simple recipes, with ingredients you can pronounce, so its really necessary to start with great fruit.

Staying true to our core beliefs,  all of our products are made from fruit that grows in our region. biggrapes (Custom)

We’re fortunate that that the mountains of Georgia are the perfect climate for a variety of wine grapes and we get to enjoy watching the vines change throughout the year and sometimes even help our winery friends at the harvest. clarkgrapes

Our Vineyard Spread and Vineyard Fire are both made with Chambourcin that we source from a local winery here on the Unicoi Wine Trail.  Chambourcin is a French-American hybrid grape and grows well in our region.

For a true Georgia mountain entertaining experience, serve Vineyard Fire with soft and creamy goat cheese, and a local wine from one of the many vineyards here in our area. Our current local crushes, pun intended, are Habersham Winery 2014 Chambourcin, Serenity Cellars Traminette and The Cottage Vineyard and Winery 2014 Vidal Blanc and Stonewall Creek 2015 Yukari.

Come visit the wineries on the Unicoi Wine Trail and tell them The Jelly People sent you.

 

Our recipe for a smoked bone-in ham glazed with Unicoi Preserves Apple Cider Pepper Spread, along with serving suggestions.

glazed ham
Apple Cider Pepper Glazed Ham
Print Recipe
Easy, delicious and a crowd favorite!
Servings Prep Time
10-12 10 minutes
Servings Prep Time
10-12 10 minutes
glazed ham
Apple Cider Pepper Glazed Ham
Print Recipe
Easy, delicious and a crowd favorite!
Servings Prep Time
10-12 10 minutes
Servings Prep Time
10-12 10 minutes
Ingredients
  • 5-7 lb. Smoked ham, bone in
  • 1 jar Unicoi Preserves Apple Cider Pepper Spread
Servings:
Instructions
  1. Preheat oven to 350 degrees. Open ham packaging and drain all liquid, then pat ham dry with paper towels. Score the skin in a diamond pattern, and place on a shallow roasting pan. We used our broiler pan and rack, it's ideal.
  2. Roast approximately 45 minutes, then, using a basting brush, glaze the ham with Unicoi Preserves Apple Cider Pepper Spread. Roast until internal temperature reaches 150 degrees. Keep an eye on it and if the ham starts to get too dark, tent it with aluminum foil and continue to cook until the internal temperature of the ham reaches 150 degrees.
  3. Let ham rest 20-30 minutes. then transfer to a clean cutting board and slice to serve. While the ham is resting is the perfect time to cook a pan of biscuits. We used frozen biscuits and followed the package directions for baking them. Brushing them with melted butter when they are almost done is delicious.
  4. Serve ham with biscuits, Unicoi Preserves Strawberry Vanilla Spread, aged cheddar cheese and Habersham Cherokee Rose.
  5. Accept compliments humbly.
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We love jamming in Asheville so when Ingles Markets invited us be part of their Taste of Local store event in Asheville, we immediately agreed.

ClarkIngles (Custom)

The Universe, still smiling at us, put one of our favorite west coast bands, The Brothers Comatose at The Grey Eagle that night.

broco3 (Custom)

After a fun sampling event with other local vendors like Annie’s Bread and Roots Hummus in the Ingles deli, we checked into our hotel, and headed out for some more jamming. Clark and I love a walkable town, and were glad to park our car and enjoy some time exploring downtown.

Asheville is a big foodie town, with so many dinner choices! After checking Yelp reviews, we decided to eat at the venue, and the tacos did not disappoint.

brocotaco (Custom)

The Grey Eagle has a great sound system and the band really brought a high energy crowd out. Good times indeed.

The band has been out on the road for a while now. In Asheville, they were 3000 miles away from home, so we spread some Unicoi Preserves to them after the show. We’re gone from home a lot and understand a little bit about life on the road.

broco (Custom)

#KindnessMatters.

 

 

 

stonewallmike2 Cheese pairings with our locally sourced jams is something we love to share with friends, so when we were invited to be a part of the filming of Appetites and Anglers   at Stonewall Creek Vineyards, we stopped by Ingles Markets on the way for supplies.

stonewallmike stonewallvineyard

stonewallphil

 

We started in the produce area and picked up some juicy grapes. Next up was our crunch element, so we got a scoop of almonds from the bulk section en route to bakery for a baked-in-store fresh, whole wheat baguette.inglescheese

Cheese, glorious cheese, was next.  inglescheeseboard2

Ingles has an extensive specialty cheese section and their buyers source cheese from all over the world, so we had a lot of choices.

Clark and I each picked three cheeses and this is how we paired them with our spreads.

 

 

 

 

 

inglescheeseboard

Chaumes with Salted Caramel Peach. Get this cheese, soft, smooth and nutty, you won’t regret this choice.

Satori Balsamic Bellavitano and Oscar Wilde Vintage Irish Cheddar with Strawberry Vanilla Spread. YUM. Strawberry Vanilla is fantastic and versatile.

BelGioioso Sharp Provolone with Apple Cider Pepper Spread.  A crowd favorite!

Landana Milk Goat Cheese with Vineyard Fire. Mild goat cheese is a nice choice for a crowd

Supreme Creamy Soft Ripened Cheese with Vineyard Spread. Rich and satisifying

We also enjoyed Applegate Uncured Genoa Salami as part of our cheese plates.

 

 

 

friendscheese

I challenge you to try a new cheese, share it with friends and pair it with Unicoi Preserves. Let me know what pairing you create.

 

 

#UnicoiPreservesLovesCheese

 

 

 

 

Sunday is our day of rest, at least from selling jelly. We’ve been taking more time to play outside lately and while we were riding at Jackrabbit yesterday, it occurred to me that riding mountain bikes is a lot like selling jelly.

  1. It doesn’t matter how slow you’re going, just keep pedaling/peddling
  2. Keep your head up and look past the obstacles
  3. Look where you want to go and stay focused on looking ahead
  4. Stay balanced, stay centered
  5. Don’t be afraid to put your foot down  sabaselfie
  6. Relax your shoulders, smile and have fun
  7. Rest is as important as working
  8. Shifting gears is necessary
  9. Respect others on the trail and you’ll be respected as well.
  10. The best things in life aren’t easy