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Recipes

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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