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Recipes

Grilled Pound Cake with Strawberries and Mascarpone Cream

Grilled Pound Cake with Strawberries and Mascarpone Cream

A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
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.
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.
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.
Recipe Notes

*Can substitute vanilla extract for bourbon

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My Mom's Kolachki

My Mom's Kolachki

My Mom's Kolachki
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
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.
    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.
    5. Place cookies on a Silpat or parchment lined baking sheet.
    6. Bake at 375 degrees for 10-12 minutes. They will not brown on top, only set.
    7. Remove and place on wire cooling rack. Sprinkle with powdered sugar before serving.
    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.
    9.
    Recipe Notes

    [recipe]

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Apple Tarts with Bacon Streusel

Apple Tarts with Bacon Streusel

Apple Tarts with Bacon Streusel
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.
    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.
    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.
    5. Spoon apple mixture into each tart and top with bacon streusel.
    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.
    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

Zombie Brains Cheese Ball

Zombie Brains Cheese Ball
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.
    9. Serve with crackers or toasted baguettes.
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PB & J Yogurt

PB & J Yogurt

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.

 

Peanut butter and jelly, a childhood favorite, elevated to the top on delicious Greek yogurt.
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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Brunch Board

Brunch Board

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.
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Peach Sorbet

Peach Sorbet

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.

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.
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

Bundles of Joy

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
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.
    Recipe Notes

     

    * 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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Firecracker Salmon

Firecracker Salmon

Apple Cider Pepper Spread glazed sockeye salmon, cooked on a cedar plank on the Big Green Egg.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
15 minutes 2 hours
Ingredients
  • 1 filet Sockeye Salmon
  • 1/4 cup Unicoi Preserves Apple Cider Pepper Spread
  • 1 dusting Meat Church Honey Hog Spice Rub
  • 1 Tablespoon olive oil
  • 2 cups Apple Cider
  • 1 Western Red Cedar plank
Servings: people
Instructions
Prepare your Salmon
  1. Soak your cedar plank in apple cider for at least two hours. While your plank is soaking, drizzle the salmon filet with olive oil and dust with spice rub. Cover salmon with plastic wrap and refrigerate until ready to grill.
Prepare your Big Green Egg
  1. Prepare your Big Green Egg for direct cooking, and adjust your daisy wheel and vent to maintain 350 degrees. Place your cedar plank on the grate and allow it to preheat for 1 minute.
Cooking Instructions
  1. Place the salmon filet skin side down on the cedar plank. After 5 minutes of cooking, brush the salmon with the Apple Cider Pepper Spread. Cook the fish until the internal temperature is 145 degrees. The total cooking time will depend on the size and thickness of your filet. Total cooking time for our filet was 14 minutes.
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Apple Cider Pepper Glazed Ham

Apple Cider Pepper Glazed Ham

Easy, delicious and a crowd favorite!
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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Good Enough Shrimp and Grits with Candied Bacon

Good Enough Shrimp and Grits with Candied Bacon

Award winning recipe from the 10th Annual Jekyll Island Shrimp & Grits Festival featuring Unicoi Preserves Apple Cider Pepper Spread
Servings
12 
Ingredients
Grits
  • 2 1/2 cups Nora Mill Stone Ground Grits
  • 7 1/2 cups water
  • 1 tablespoon Kosher Salt
  • 1 1/2 cup Mountain Fresh Creamery Cream
  • 1 stick Unsalted Butter
  • 2 1/2 cups Cabot Extra Sharp Cheddar, grated
Candied Bacon
  • 1 1/2 lbs. Wright’s Thick Cut bacon Diced into approx. 1/2 inch pieces
  • 9 oz. Unicoi Preserves Apple Cider Pepper Spread
Shrimp
  • 3 lbs. Georgia Wild Caught Shrimp
  •  Kosher Salt & Black Pepper to taste
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons Oliver Farm Peanut Oil
Pan sauce
  • 1 1/2 cups Habersham Vineyard Signet Wine
  • 1/2 lb. Mountain Fresh Creamery Butter
Garnish
  •  Fresh chopped chives
Servings:
Instructions
Grits
  1. Combine water, salt, cream and butter in stockpot, stirring in grits over high heat. Stir constantly until boiling to prevent grits from clumping. Lower heat to simmer, cover with lid, stirring occasionally for approximately 30 minutes, adding water if the grits get too thick. Stir in cheese, taste for salt and adjust if necessary. Cover and keep grits warm over low heat.
Candied Bacon
  1. Cook bacon over medium heat until browned, drain off bacon grease, return bacon to pan. Add 9 oz. jar Unicoi Preserves Apple Cider Pepper Spread to bacon. Cook over medium heat, stirring constantly. Reduce the liquid until almost evaporated. Remove candied bacon from pan to a Silpat or parchment paper. Spread out to cool.
    Shrimp
    1. Peel and de-vein shrimp. Rinse shrimp and pat dry, then season lightly with kosher salt and black pepper. Heat 2 T. unsalted butter and 2 T. Oliver Farm Peanut Oil in a skillet over medium high heat. Add shrimp to hot pan in batches, don’t crowd the pan! Sear one minute per side and remove shrimp from pan.
    Pan Sauce
    1. Add 1 ½ cups Habersham Vineyard Signet Wine, turn up heat to hard simmer, add ½ lb. Mountain Fresh Creamery Butter and cook for 5-7 minutes, reducing sauce slightly. Taste for salt and adjust if necessary. Return shrimp and juices to pan, toss to coat the shrimp and cook over medium heat, approximately 2 minutes.
      To Serve
      1. Ladle grits into bowl, top with shrimp, pan sauce, candied bacon and chopped chives.
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Peach and Pig Pizza on The Big Green Egg

Peach and Pig Pizza on The Big Green Egg

Unicoi Preserves Salted Caramel Peach Spread and Country Ham make a delicious and easy gourmet pizza on the Big Green Egg.
Servings Prep Time
8 slices 15 minutes
Cook Time
15 minutes
Ingredients
  • 1 Flatbread pizza crust
  • 3/4 cup Country ham, diced
  • 1 jar Unicoi Preserves Salted Caramel Peach Spread
  • 1 cup Ricotta cheese
  • 1 cup Mozzarella cheese, shredded
  • 1 package Baby Arugula
  •  Extra virgin olive oil
  •  Balsamic Vinegar
  •  Salt & black pepper to taste
Servings: slices
Instructions
Prepare your Big Green Egg
  1. Start your Big Green Egg and place the conveggtor in, legs up. Place your cooking grate on top of the conveggtor, then place a pizza stone on top of your grate. Stabilize your grill temperature at 425 degrees. Allow the pizza stone to pre-heat while you prep your ingredients.
Prepare Your Ingredients
  1. Preheat skillet over medium heat with 1 tablespoon olive oil. Cook diced country ham until crispy, about 7-10 minutes. Drain on paper towels.
  2. Brush your flatbread pizza crust with olive oil, salt and pepper, then dollop Unicoi Preserves Salted Caramel Peach Spread evenly across the crust, about 1.5” apart. Dollop ricotta cheese in between the peach spread, then top the whole crust with the shredded mozzarella cheese. Sprinkle the diced country ham over the mozzarella cheese.
  3. In a separate bowl, toss the baby arugula with olive oil, balsamic vinegar and salt and pepper. Set aside.
Cooking Instructions
  1. Place your pizza on the pizza stone and cook for 12-15 minutes, until the crust is golden brown, and the cheese is melted and bubbling. Remove pizza with a pizza peel and transfer to a wire cooling rack to allow the toppings to cool slightly and set up.
Final Prep and Serve
  1. Top the pizza with the baby arugula mixture. Transfer to a cutting board and slice and serve.
    
    Recipe Notes

    We recommend Stonefire Artisan Thin Crust flatbread.

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