Preheat oven to 475 degrees.
Combine lemon juice and milk in measuring cup. You just made buttermilk! Set aside.
Measure flour into bowl and add butter. Using a pastry blender (or two knives), cut the cold butter into the flour until the mixture looks like small peas.
Stir milk into the flour mixture until it is barely combined. It's okay for it to look shaggy.
Sprinkle flour over a clean work surface and turn the dough out onto it.
Gently fold the dough together 4 times, just until barely held together.
Pat dough out to 1 inch thickness. Using a biscuit cutter, cut out biscuits by pressing straight down (twisting results in flat biscuits!)
Re-pat dough until you have used it all. I got 6 biscuits, your results may vary depending on the thickness of your biscuits.
Place on baking sheet, about 1 inch apart and bake on center rack of the preheated oven for 6 minutes.
Remove biscuits from the oven, brush with melted butter and bake for an additional 2-4 minutes until lightly brown.
Serve with Unicoi Preserves and take compliments on your biscuit baking prowess.
Apple Pie Sundaes are a twist on a traditional apple pie a la mode. We created and presented this recipe in Ingles Chef’s Kitchen at the 2018 Spring Southern Home & Garden Show. Cooking the apples with our award winning Apple Cider Pepper Spread and spices make for a delicious layer of warmth over vanilla bean ice cream. Served with a piece of Cabot Cheddar cheese pie crust, this is your new favorite apple pie, deconstructed.
Recipe inspired by delish.com
Apple Pie Sundaes
Print Recipe
Like an apple pie but easier and tastier with Unicoi Preserves Apple Cider Pepper Spread. Recipe inspired by delish.com
4Tablespoonsunsalted butter, cold, cut into small pieces
1/4 TeaspoonKosher Salt
1/2CupCabot Sharp White Cheddar Cheese, Grated
1/4teaspoon Apple Cider Vinegar
3TablespoonsWater, ice cold
Apple Pie Filling
4 cupsGranny Smith apples, peeled, cored and sliced
1/4 cuplight brown sugar
2Tablespoonsbutter, unsalted
2TablespoonsUnicoi Preserves Apple Cider Pepper Spread
1Tablespoonlemon juice
1/2Teaspooncinnamon
1/4TeaspoonNutmeg
Dashcayenne pepper
PinchKosher Salt
2Tablespoons All purpose flour, Optional
Servings: people
Instructions
Pie Crust Instructions:
In a food processor, combine flour, salt and butter.
Pulse to combine until the mixture looks like coarse meal.
Add shredded cheese, pulse 3 times.
Add 3 Tablespoons ice water and cider vinegar. Pulse to combine, just until the dough is moistened and will stick together when pressed with your fingers.
Turn the dough out on to your pastry board and knead just until it comes together.
Wrap the dough in plastic and refrigerate at least 30 minutes, longer is better.
To bake pie crust:
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
On a lightly floured surface, roll dough out into an approximately 12” circle/oval.
This does not have to be a perfect shape, just roll it out so it’s a uniform thickness.
Bake for 20-30 minutes, until lightly golden. Transfer to a cool racking and cool before serving.
Break the pie crust into irregular size pieces to serve with the Apple Pie Sundaes.
To make apple pie filling:
Melt butter and light brown sugar in a large sauce pan and cook over medium high heat until combined. Add all remaining ingredients except flour and continue to cook over medium high heat, stirring frequently for 10-12 minutes until sauce is reduced and apples are tender, but still have a little bite to them.
Optional:
If your apples give off a lot of liquid, stir in the flour and continue to cook a few minutes to thicken the sauce. If your apples weren't very juicy, you won't need to do this.
Assembly
Scoop Laura Lynn Vanilla Ice Cream into individual serving bowls, top with warm apples and a few pieces of cheddar cheese pie crust.
Our Spread Specialist’s take on Puffy Pancake, or Pannekoeken. Cast iron is a great cooking vessel for this easy recipe, and we used a beautiful 10″ Finex Cast Iron skillet to prepare ours with. Top with your favorite Unicoi Preserves for a delicious and different breakfast or brunch dish.
Puffy Pancake
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My interpretation of Pannekoeken, a delicious Dutch pancake that puffs up in the oven and rapidly deflates when serving. Baked in a beautiful Finex Cast Iron skillet and served with Unicoi Preserves, this is an easy breakfast or brunch dish that is delicious and impressive.
My interpretation of Pannekoeken, a delicious Dutch pancake that puffs up in the oven and rapidly deflates when serving. Baked in a beautiful Finex Cast Iron skillet and served with Unicoi Preserves, this is an easy breakfast or brunch dish that is delicious and impressive.
Place a 10 inch cast iron skillet on the middle rack of your oven, then preheat oven and skillet to 425 degrees.
*Photo by Finex
Whisk the eggs, then add milk, flour and a pinch of salt. This will be a thin and runny batter, so don't worry and prepared to be amazed!
When oven reaches 425 degrees, carefully pull the hot skillet out of the oven and add the butter. When butter has melted and is sizzling, pour the pancake batter into the pan.
Place the pan back on the middle rack of your oven and set timer for 20 minutes.
Pancake is done when its puffy and golden.
Dust with powdered sugar, if desired. Serve with your favorite flavors of Unicoi Preserves (we chose Salted Caramel Peach and Strawberry Vanilla Spread but Vineyard Spread is delicious here too!) and your favorite breakfast meat. The saltiness of bacon is the perfect complement to Puffy Pancake and Unicoi Preserves.
Here’s a festive, delicious and easy recipe that travels well because you put it together when you get to your holiday party. I served this at Elder’s Ace Hardware Christmas Open House in Chattanooga, Tennessee, a three hour trip from our home. I simply packed my Palmetto Pimento Cheese in a cooler and took some of our Strawberry Vanilla Spread and the rest of my supplies in a basket.
Pimento Cheese Wreath
Print Recipe
Delicious recipe inspired by Palmetto Pimento Cheese, paired with Unicoi Preserves Strawberry Vanilla and Front Porch Pecans.
24oz.Palmetto Pimento CheeseOriginal, Jalapeno or Bacon
2jarsUnicoi Preserves Strawberry Vanilla Spread
Front Porch Sea Salt Roasted Pecans
Crackers
Servings:
Instructions
Spoon Palmetto Pimento Cheese in a round wreath shape on your party platter. I chose a platter that had a lip so I just followed the line. If your platter doesn't have an interior lip, simply put a glass in the middle to leave space and spoon your pimento cheese in a circle. This doesn't have to be perfect.
Decorate the pimento cheese wreath with pecans.
Spoon two jars of Unicoi Preserves Strawberry Vanilla Spread into the middle of the pimento cheese wreath.
Serve Pimento Cheese Wreath with crackers of your choice.
First place winner in the Apple Pie Category at Farmview Market's 2017 Flavors of Fall Festival. Our delicious recipe uses Georgia Grown apples, Unicoi Preserves Apple Cider Pepper Spread and is baked in a paper grocery bag! The crust comes together quickly in the food processor and uses Cabot Farmhouse Reserve Cheddar. This recipe is inspired by recipes from Martha Stewart and King Arthur Flour.
First place winner in the Apple Pie Category at Farmview Market's 2017 Flavors of Fall Festival. Our delicious recipe uses Georgia Grown apples, Unicoi Preserves Apple Cider Pepper Spread and is baked in a paper grocery bag! The crust comes together quickly in the food processor and uses Cabot Farmhouse Reserve Cheddar. This recipe is inspired by recipes from Martha Stewart and King Arthur Flour.
1stickunsalted butter, cold, cut into small pieces
1/2 cupCabot Farmhouse Reserve Cheddar
1/4cupcold water
Apple Pie Filling
8cupsGeorgia Grown golden delicious apples, peeled, cored and sliced.
3/4cuplight brown sugar
1/2teaspooncinnamon
1/2 teaspoonvanilla bean paste
1/2teaspoonfreshly ground nutmeg
1/4teaspoonKosher Salt
2tablespoonslemon juice
3tablespoonsUnicoi Preserves Apple Cider Pepper Spread
1dashcayenne pepper
1/4 cupunbleached all purpose flour
Streusel topping
1/2cupgranulated sugar
1/2cupunbleached all purpose flour
1/2 cupUnsalted Butter, cold, cut into slices
Servings: slices
Instructions
Cabot Cheddar Pie Crust
Add flour and salt to the bowl of a food processor and pulse to combine. Add cold butter and pulse until the dough looks like coarse meal.
Slowly add the cold water and pulse until mixture just begins to hold together. Add additional cold water by the teaspoon if necessary to get the mixture to the desired consistency. Dough should not be wet or sticky.
Add cheese and pulse until combined.
Pour dough on to plastic wrap and form a round disk. Wrap and refrigerate 30 minutes or overnight. Do ahead tip: Dough can be frozen up to 1 month, just thaw before using.
Pie Filling
In a large, microwave-safe bowl, combine the apple slices and all pie filling ingredients except flour. Microwave the filling, uncovered, for 5 minutes. This will help soften the apples and get their juices flowing a bit. Stir lightly to combine.
Mix 1/4 cup flour in to the apple and spice mixture.
Streusel topping
In a separate bowl, stir together 1/2 cup sugar and 1/2 cup flour. Using a pastry blender, cut 1 stick of cold butter into the flour mixture until it's crumbly and resembles small pebbles.
To assemble pie:
Preheat oven to 425 degrees with a rack centered in the middle of the oven and the top rack removed to make room for the paper grocery bag.
Remove the pie dough from the refrigerator. If the dough has been chilling longer than 30 minutes, let it warm up about 10 minutes and roll into a 12-13 inch circle.
Place the crust in to a 9-inch pie pan and let it settle gently in the pan without stretching it, as this could cause the crust to shrink as it bakes. Crimp the top edges of the dough to make it look pretty.
Spoon the apple filling and juice into the pie crust, then spread the streusel topping over the filling.
Place the apple pie in a brown paper grocery bag, laid on its side and set on a baking sheet. Baking in the bag will prevent any bubbling juice from making a big mess and smoking. Fold the bag and staple it in three or four places to close the bag.
Bake for 50 minutes. Carefully remove the pie from the bag and place it back on the baking sheet. Cover the crust with foil and bake 10-15 more minutes to brown the streusel topping.
When the topping is browned to your liking, remove and cool on a wire rack for at least 30 minutes, longer is better.
Our good friends at Lane’s BBQ originally posted a recipe for a double smoked ham glazed with a glaze featuring our Salted Caramel Peach Spread. It was too good not to share, so with Ryan’s permission, I tweaked his recipe a bit and included tips for cooking on the Big Green Egg. You start with a pre-cooked, spiral sliced ham, add rub and smoke, then glaze with a delicious glaze that forms a beautiful crust. The end result is a smoky, slightly spicy, sweet ham that your family and friends will devour and crown you the king of the grill. Cooking your holiday ham on the Big Green Egg frees up your conventional oven for casseroles and other tasty things. Give it a try and let us know what you think!
Double Smoked Glazed Ham
Print Recipe
Double Smoked Ham glazed with Salted Caramel Peach glaze.
Remove ham from its package, blot dry with paper towels and set on a sheet pan. Liberally season with Lane's BBQ Sweet Heat rub on all sides. Let the ham sit at room temperature while you prepare your grill for indirect cooking.
Prepare your Big Green Egg
Load your Big Green Egg with lump charcoal and place 4 - 5 apple wood chunks in the fire box, nestled down in the lump. Light the coals in several spots, wait 5 minutes, put your platesetter or conveggtor in, legs up. Place your foil pan on top of the platesetter and add your apple juice or water to the pan. Place your grate on top of the platesetter, close the lid and let the grill preheat to 250 degrees.
Prepare the glaze
In a saucepan over medium heat, add the butter, brown sugar, Salted Caramel Peach Spread and salt. Heat the glaze until the butter is melted and the sugar is dissolved. Continue cooking the glaze, stirring occasionally, until it has liquefied and reduced slightly to a nice thick consistency. Keep the glaze warm until you coat the ham.
Cook the ham
Once your dome temperature has reached 250 degrees, place the ham on your grate, centered over the foil pan. I place my ham cut side down, as that is the largest side and allows the ham to take up the apple wood smoke readily. Essentially, you are only reheating the ham so it’s ready to roll when it reaches around 140 degrees. A 10-12 lb ham will take around 3 hours. Once the ham reaches an internal temp of 120 degrees, pour the glaze over the top then continue smoking until it reaches 140 degrees. Remove from smoker, cover loosely with foil and let rest for about 30 minutes. Slice & Enjoy!
24 oz. jarUnicoi Preserves Strawberry Vanilla Spread
1/2 cupChopped salted peanuts
Servings: muffins
Instructions
Preheat oven to 375 degrees.
Grease your muffin tin or to ensure success, line the muffin tin with paper muffin cups.
In a large bowl, mix together the flour, salt and baking powder.
Stir the sugar, peanut butter and oil into the dry mixture until it looks like a sandy dough.
Add the milk and eggs and mix until moistened using an electric mixer. Be careful not to overbeat, adding too much air will give your muffins tunnels and peaks. You don't want tunnels and peaks.
Using an ice cream scoop, fill the muffin liners half full with the batter.
Spoon 2 teaspoons of Unicoi Preserves Strawberry Vanilla Spread into the middle of each muffin.
Finish each muffin by dividing the batter over each one, making sure to cover the Strawberry Vanilla Spread.
Chop peanuts and sprinkle evenly over top of each muffin.
Bake for 18-20 minutes and cool in pan for 5 minutes.
Remove to wire rack to finish cooling.
Assemble your ingredients.
Preheat oven to 425 degrees. Line baking sheet with parchment paper or a Silpat.
Lightly flour your clean countertop. Unroll 1 pie crust and using a rolling pin, roll out slightly and seal any cracks. Then, using a 3- 1/2 inch heart shaped cookie cutter, cut out as many hearts as you can. Re-flour your counter top if necessary. Gather the scraps of dough into a ball, then, roll out the dough to the same thickness as previous and cut more hearts. My dough yielded 16 hearts, this will vary based on what size cutter you use. Its ideal to get an even number because each tart takes two hearts.
To make your Heart Tarts, place half the hearts on your baking sheet. Then, top one heart with 1 teaspoon of Unicoi Preserves Strawberry Vanilla Spread. Brush edges of tart lightly with water, then place a second heart on top of the first tart. With a fork, firmly press edges to seal.
Using the fork, poke a few holes in the top crust of the tart to let steam escape.
Place on middle rack of oven and bake 8-10 minutes, until lightly browned. These are dark brown, don't be like me, keep an eye on them.
Move to wire rack to cool.
Make the glaze while the Heart Tarts are cooling.
Place 1/4 cup powdered sugar into a small bowl and stir in 1 tablespoon of milk and 1/4 teaspoon vanilla extract. Stir until smooth.
Spoon the glaze over the cooled Heart Tarts, then top with sprinkles.
Spread the love and share your Heart Tarts with friends and family.
Preheat oven to 425 degrees with rack in upper third of oven.
Cut cheese into small cubes.
Measure the flour, baking powder, and kosher salt into the work bowl of your food processor and pulse to combine, then add the cheese cubes and process until the cheese is finely chopped.
Add the heavy whipping cream, and pulse until the dough comes together.
Transfer the dough to a lightly floured work surface.
Roll dough to approx. 1 inch thickness and cut with biscuit cutter. Tip: To get the best rise, cut straight down, don't twist the cutter.
Place into a lightly greased cast iron skillet, with biscuits touching. My pan held 9 biscuits and I had a little dough left over.
Bake for 15-20 minutes or until golden brown. Baking time will depend on how thick you have rolled them, so keep an eye on them!
Serve warm with butter and Unicoi Preserves.
Leftovers? Split them in half and toast them under the broiler. Extra delicious!
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.
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.
