We used local Tantrum Brewing Company's Gypsy Queen Mexican style lager to make beer bread. This bread is delicious with Unicoi Preserves and cheese. Check out the video we created for The Ingles Table and swing by the Ingles deli for Unicoi Preserves. Remember, we're in the Deli, not with the jelly!
Unicoi Preserves loves cheese, and we love our rescued Brittany Spaniel, Annie! We celebrated her 2nd Gotcha Day with a Barkcuterie Board Suzy created with her favorite snacks, including Unicoi Preserves Salted Caramel Peach Spread, BelGioioso Mascarpone Cheese, Wisconsin cheddar cheese, and Ingles rotisserie chicken.
Fast, light and delicious! Strawberry Cheesecake Parfait is a no cook, delicious treat for breakfast, brunch or dessert.
- 1 cup nonfat plain yogurt
- 1/2 cup Ricotta cheese
- 2 tablespoons honey
- zest of 1 lemon
- 1 1/2 cups sliced strawberries
- 2 tablespoons Unicoi Preserves Strawberry Vanilla Spread
- 6 cinnamon graham crackers, crushed
In a small bowl, mix together yogurt, ricotta, honey and lemon zest.
In a separate bowl, mix strawberries and Unicoi Preserves together.
To build parfaits, add a spoonful of crushed graham crackers to a parfait glass, two spoonfuls of yogurt, then a spoonful of strawberries. Repeat, then top with a dollop of Unicoi Preserves, a slice of strawberry and crushed graham cracker crumbs.
A delicious cocktail recipe I dreamed up during an evening thunderstorm that combines the wonderful flavors of Skrewball peanut butter flavored whiskey with Kahlua rum and coffee liqueur. I paired this with a slice of grilled pound cake, topped with a dollop of peanut butter whiskey infused whipped mascarpone cream and some of our Unicoi Preserves Strawberry Vanilla Spread.
- 2 ounces Skrewball Peanut Butter Whiskey
- 1 ounce Kahlua Rum and Coffee Liqueur
- 1 old fashioned glass
- 1 large cube cocktail ice cube
- 1 8 ounce container Mascarpone cheese
- 1 cup Heavy whipping cream
- 4 teaspoons Powdered Sugar
- 4 tablespoons Skrewball Peanut Butter Whiskey
- 1 loaf pound cake
- 1 stick unsalted butter, softened
- 1 jar Unicoi Preserves Strawberry Vanilla Spread
Place 2 ounces of Skrewball Whiskey into a cocktail shaker. Add 1 ounce Kahlua Liqueur and shake to combine. Place a single large cocktail ice cube into an old fashioned cocktail glass. Pour cocktail over ice cube and serve immediately.
Combine mascarpone cheese, whipping cream, powdered sugar and Skrewball whiskey in a clean, medium sized mixing bowl. Using an electric mixer, whip until soft peaks form. Cover and refrigerate until needed, up to 2 days ahead.
Preheat cast iron or non-stick skillet on medium heat. Cut pound cake into 3/4 inch thick slices and butter both sides of the cake slices evenly. Toast each side until golden brown, about 2-3 minutes per side. Remove from pan and place on dessert plate. Alternatively, you can toast the buttered pound cake slices on your grill. Grill over direct heat, 2-3 minutes a side to toast the cake and allow grill marks to form.Prepare and Serve
Top each slice of grilled pound cake with a dollop of Skrewball mascarpone cream and a spoonful of Unicoi Preserves Strawberry Vanilla Spread. Serve alongside Dark and Stormy Skrewball cocktail. Enjoy!
- 3 oz. Skrewball Peanut Butter Whiskey
- 12 oz. strawberry Bubly sparkling water
- 1 slice bread, toasted
- Unicoi Preserves Strawberry Vanilla Spread
- peanut butter
- Strawberries, for garnish
To make the drink: If you have ice cube trays, freeze a strawberry in each cube earlier in the day. If you don't have ice cube trays, just put some regular ice in highball glass. Pour 3 oz. Skrewball Peanut Butter Whiskey over the ice. Top with strawberry Bubly sparkling water and stir.
Do you need instructions to make the PB & J sandwich? Not judging, we're all just trying to survive a pandemic and some days, even making a sandwich is hard.
Cut toast in thirds. Spread peanut butter on one of the thirds, then spread that with Unicoi Preserves Strawberry Vanilla Spread. Repeat. Stack those two slices together, then top with the naked piece of bread to make a triple decker PB & J. Stab with a fancy toothpick if you have it.
Easy Ham & Cheddar Biscuits
Do you have leftover double smoked or holiday baked ham? Biscuit happiness is within reach with just a few ingredients stirred together, then dropped in a hot cast iron skillet. These are delicious with all varieties of Unicoi Preserves, especially Salted Caramel Peach Spread.
- 2 cups Bisquick baking mix
- 1 cup Cabot Sharp White Cheddar Cheese, Grated
- 1 cup ham, chopped
- 1/8 teaspoon cayenne pepper
- 2/3 cups Milk
- 2 tablespoons butter, melted
Preheat oven to 450 degrees with a lightly greased cast iron pan on the middle rack.
Stir together Bisquick, shredded cheese, ham and cayenne pepper.3. Stir in milk until soft dough forms, do not over mix.4. When oven is to temperature, carefully remove hot skillet from the oven.5.I used an ice cream scoop but you can also use two spoons to drop the biscuits evenly in the hot skillet. They do not have to be perfectly shaped to be delicious! My dough yielded 10. Decrease cooking time if you make smaller biscuits.6. Bake 10-12 minutes or until golden brown.7. Brush melted butter over warm biscuits8. Serve with Unicoi Preserves.Share this Recipe
- 6 TBLS Turbinado Sugar
- 4 TBLS Kosher Salt
- 4 TBLS Paprika
- 2 TBLS Ground Black Pepper
- 2 TBLS Granulated Garlic
- 2 TBLS Onion Powder
- 1 TBLS Ground Cumin
- 2 tsp Dry Mustard
- 1 tsp Oregano
- 1 tsp cayenne pepper
- 1 tsp Chipotle Powder
- 1 tsp Ground Ginger
- 3 racks Pork Spare Ribs
- 3 jars Unicoi Preserves Salted Caramel Peach Spread one jar per rack of ribs
- 1 roll aluminum foil
- 4 chunks Hickory wood for smoke flavor
- 4 chunks Cherry wood for smoke color, aka smoke ring
Combine all rub ingredients together in a shaker top jar and mix thoroughly.
Set up your grill or smoker for indirect cooking. I use our large Big Green Egg to cook these ribs, so I set the Egg up with the conveggtor in, legs up, with the grate on top. I use a mixture of hickory and cherry hardwood chunks for smoke mixed in with the lump charcoal. Light the grill and set your temperature for 250-275 degrees. I cook these at 275 to shorten the cooking time, but that is your choice. If you cook at 250, you will need to increase your cook time a bit to compensate for the lower temperature.
Remove the silver skin from the underside of the rib rack. I use a paring knife to loosen the membrane, and then grab it with a paper towel and pull it completely off. I like to cut each slab in half to better fit them on my large Big Green Egg, and to make handling easier. Liberally coat each rack of ribs with the prepared rub on all sides, making sure to get the edges as well.
I use rib racks to stand the ribs up vertically so they all fit on my grate. I cook the ribs indirect at 275 degrees for roughly 2 hours, until the internal temperature reaches 175 degrees. I flip the ribs over one time in the rib racks during cooking. Once the ribs reach 175 degrees, remove them from the smoker.Saucing
Coat each rack liberally with the Salted Caramel Peach Spread on both sides. Place each coated rack on aluminum foil and wrap tightly. I stack two half racks on top of each other in each foil packet. Return the foil wrapped ribs to the grill, and cook for 45 minutes, flipping the packs over once. Remove the ribs from the foil packets, and place the ribs directly on the grill grates to tighten up and set the glaze, 5 minutes per sideOptional Sauce Step
This step is optional, but I think it takes the ribs to the next level. Once you remove the ribs from the foil packets, carefully pour off the remaining liquid into a sauce pan. Bring the reserved liquid to a boil over medium heat and simmer for 5 minutes. Use this sauce and baste the ribs liberally with a silicone brush while the ribs are on the grill for the last 10 minutes. Remove the ribs from the grill and serve immediately.Share this Recipe
- 1/2 lb. white American cheese, sliced thick - from the Ingles deli counter
- 4 oz. diced green chiles, drained
- 1/8 cup Laura Lynn Sweet & Hot Jalapenos, diced
- 1/2 cup Milk
- tortilla chips
Tear cheese into pieces; add all ingredients to 1.5 quart saucepan and melt over medium heat.
Heat until cheese melts and dip incorporates, stirring frequently. Keep warm on low heat until ready to serve.
Serve with tortilla chips.
- 1 red onion, sliced as thin as you can
- 1/2 cup Apple Cider Vinegar
- 1/2 cup water
- 1/2 teaspoon Kosher Salt
- 1/4 cup granulated sugar
Pack thinly sliced onion into a pint sized glass canning jar.
To make the pickling brine, add vinegar, water, salt and sugar to a small sauce pan. Bring to a low boil and stir until all ingredients are dissolved.
Pour the pickling brine over the onions. Press the onions down into the brine, they'll collapse from the heat. If you have room for more onions, pack them in the jar.
Refrigerate for at least 30 minutes, longer is better. We made ours for dinner but the onions were even better the next day at lunch.
- 1 cup graham cracker crumbs - Make by crushing/grinding 8 full sheets of graham crackers
- 1/2 teaspoon cinnamon
- 2 cups Powdered Sugar
- 1/2 cup unsalted butter, melted *salted butter works too
- 1/2 teaspoon Kosher Salt *Omit if using salted butter
- 1 cup peanut butter
- 1 cup dark chocolate chips
- 2 tablespoons peanut butter
- 1/4 cup dry roasted peanuts, coarsely chopped
Spray 8x8 square baking dish with non-stick spray. Mix together graham cracker crumbs, cinnamon, powdered sugar, butter, salt and peanut butter in mixing bowl until combined. Press into prepared pan.
Microwave chocolate chips and 2 tablespoons of peanut butter in a small glass bowl for 30 seconds, stir. If not fully melted, cook another 15-20 seconds. Microwaves vary greatly, so cook cautiously and don't scorch your topping!
Stir until smooth, then pour over the peanut butter bars.
Top with chopped peanuts and sprinkles.
Refrigerate until firm, about 2 hours.
When ready to cut, sit the pan out 5-10 minutes at room temperature. This will make them easier to cut into squares.
Serve immediately or store refrigerated in covered container.