A no-cook, creamy dessert dip that comes together fast. Can be made ahead and refrigerated up to 1 week ahead. Serve at room temperature with graham crackers or gingersnap cookies.
A no-cook, creamy dessert dip that comes together fast. Can be made ahead and refrigerated up to 1 week ahead. Serve at room temperature with graham crackers or gingersnap cookies.
A creamy and delicious cheese spread to serve with Unicoi Preserves. Spread this delicious goat cheese spread on toasted crostini and top with Unicoi Preserves Cherry Jalapeno Spread.
A creamy and delicious cheese spread to serve with Unicoi Preserves. Spread this delicious goat cheese spread on toasted crostini and top with Unicoi Preserves Cherry Jalapeno Spread.
Confession: I have a sourdough starter named Clyde that's very neglected. When I first learned about Red Star Platinum Instant Sourdough Yeast at the National Festival of Breads, I could hardly contain my excitement! This product is a breakthrough for people like me who want the flavor of authentic sourdough culture without the hassle of maintaining a sourdough starter. Homemade sourdough bagels are the perfect Unicoi Preserves delivery device and are surprisingly easy to make. This recipe is adapted from King Arthur Flour.
Confession: I have a sourdough starter named Clyde that's very neglected. When I first learned about Red Star Platinum Instant Sourdough Yeast at the National Festival of Breads, I could hardly contain my excitement! This product is a breakthrough for people like me who want the flavor of authentic sourdough culture without the hassle of maintaining a sourdough starter. Homemade sourdough bagels are the perfect Unicoi Preserves delivery device and are surprisingly easy to make. This recipe is adapted from King Arthur Flour.
1packRed Star Yeast Platinum Instant Sourdough Yeast
5 3/4cupsKing Arthur All Purpose Flour, unbleached
1/4cupCarnation Malted Milk Powder, Original
2tablespoonssugar, granulated
1tablespoon Kosher Salt
2 cupswarm water, 120-130 degrees
Water bath
2quartswater
2tablespoonsCarnation Malted Milk Powder, Original
1tablespoon Sugar
Bagel Toppings
1egg white, whisked with 1 tablespoon water
Options:sesame seeds
poppy seeds
everything bagel seasoning
coarse or pretzel salt
Servings: bagels
Instructions
Add all dry ingredients to the bowl of a stand mixer fitted with dough hook and mix to combine. Slowly add warm water and mix on slow speed until combined, then increase mixer speed to medium and continue kneading until dough is smooth, scraping sides of the bowl occasionally. This took me about 5 minutes.
If your dough is pooling at the bottom of the mixing bowl, add a small amount of flour, 1 tablespoon at a time.
Shape the dough into a ball and place into a large bowl lightly greased with vegetable oil.
Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours.
While dough is rising, get your water bath ready. Measure all water bath ingredients into a Dutch oven or shallow wide pan at least 3" deep. Stir and bring to boil, cover and reduce to low simmer while you form the bagels.
After dough has risen, gently deflate it and transfer to a work surface that's been light sprayed with non-stick cooking spray. I like to use a silicone pastry mat for this.
Prepare two baking sheets by lining with parchment paper or silicone baking sheets.
Preheat oven to 425 degrees.
Divide dough into 16 similar size pieces, then shape them one at a time.
Roll dough into a ball, then poke a hole in the middle with your finger and stretch it out by twirling the dough to form a ring. Hint: Make the hole a bit bigger then you think, knowing it will puff up and rise. Place each bagel on the baking sheet as you form them.
After forming all the bagels, its time for them to go into the water bath. Remove the lid from the Dutch oven and gently lower 3 or 4 at a time into water. Set a timer for 1 minute and simmer for 30 seconds a side. I used a long stainless slotted spatula to turn them but a slotted spoon or spider will work too. Return them to the baking sheet after boiling.
Brush the bagels with the egg wash, then sprinkle with any toppings you like. I topped some of mine with black and white sesame seed and others with sriracha sesame seeds. Poppy seeds, coarse salt, everything bagel season are all great options but use what you like.
Bake bagels for 20 - 25 minutes until they are deep golden brown. I rotated my baking sheets half way through.
Remove from oven and cool on a rack.
Serve warm or at room temperature with cream cheese and Unicoi Preserves.
Store at room temperature or freeze to extend the happiness.
Suzy's original recipe created for the Legendary Lentil Festival Cook-Off, sponsored by USA Pulses. This is an impressive but easy dessert trifle incorporating nutritious US lentils and a whole can of chickpeas, including the liquid aquafaba. Aquafaba is the thick, gelatinous liquid that's drained from the chickpeas and is used as a vegan egg substitute.
Suzy's original recipe created for the Legendary Lentil Festival Cook-Off, sponsored by USA Pulses. This is an impressive but easy dessert trifle incorporating nutritious US lentils and a whole can of chickpeas, including the liquid aquafaba. Aquafaba is the thick, gelatinous liquid that's drained from the chickpeas and is used as a vegan egg substitute.
15.5 oz. can chickpeas, drained, liquid reserved, then rinsed
1cup peanut butter, creamy
1/2tsp. vanilla bean paste
1/4tsp. Kosher Salt
Aquafaba marshmallow fluff layer
3/4 cup aquafaba (liquid reserved from chickpeas)
1/2tsp. cream of tartar
2tsp. vanilla bean paste
1cup granulated white sugar
For assembling trifle
14.4 oz. box honey graham crackers, divided in thirds
8oz. Unicoi Preserves Strawberry Vanilla Spread
Servings: servings
Instructions
Chocolate lentil layer
Place lentils in the bowl of a food processor, pulse several times. Scrape down bowl, then add dark cocoa powder, instant espresso coffee powder and heavy whipping cream. Pulse to combine, then continue to puree until smooth, scraping bowl as necessary. Remove mixture to medium size mixing bowl, set aside. Wash bowl and blade of food processor.
Peanut butter layer
Place chickpeas, peanut butter, vanilla bean paste and kosher salt in to the bowl of food processor. Pulse to combine, scrape sides of bowl and continue to puree until smooth, creamy and looks similar to cookie dough. Set aside.
Aquafaba marshmallow fluff layer
Pour reserved liquid from chickpeas into medium mixing bowl, add cream of tartar and vanilla bean paste. Using a hand mixer, whip until frothy. Slowly and gradually add granulated white sugar. Increase speed of mixer after sugar is incorporated and continue to whip until mixture looks glossy and holds a firm peak. Set aside
To assemble trifle
Place 1 sleeve of graham crackers in a zip top plastic bag and crush them by hand in to bite size pieces. Pour evenly over the bottom of a trifle bowl.
Spoon peanut butter mixture loosely and evenly over graham crackers.
Pour Unicoi Preserves Strawberry Vanilla Spread over peanut butter layer, spreading lightly to cover peanut butter.
Place second sleeve of graham crackers in to zip top plastic bag and crush them by hand in to bite size pieces. Pour evenly over previous layer.
Fold 1 cup of marshmallow fluff in to lentil chocolate mixture. After incorporated, gently fold another 2 cups marshmallow fluff in until barely incorporated. Spoon evenly over previous layer in trifle bowl.
Place third sleeve of graham crackers in zip top plastic bag and crush them by hand in to bite size pieces. Pour contents evenly over previous layer.
Spoon remaining marshmallow fluff evenly over trifle and use a spoon to make swirls and peaks. Using a kitchen torch, flame the marshmallow fluff in several places to mimic toasted marshmallows.
A smooth and delicious cocktail using reposado tequila. "Reposado" means rested or restful, meaning the tequila has been aged two months to a year in oak. Aging in white oak gives the tequila a mellow flavor combined with the flavor of blue agave, making reposado the ideal tequila to choose for The Perfect Margarita.
A smooth and delicious cocktail using reposado tequila. "Reposado" means rested or restful, meaning the tequila has been aged two months to a year in oak. Aging in white oak gives the tequila a mellow flavor combined with the flavor of blue agave, making reposado the ideal tequila to choose for The Perfect Margarita.
Pour lime juice, simple syrup, tequila and orange liqueur in to a quart size canning jar.
Screw lid on jar securely and shake well.
Moisten the rim of each glass with a piece of lime, then roll the rim evenly in coarse salt, if desired.
Fill glass half full of crushed ice and pour margarita over ice.
Garnish with a fresh lime slice.
Relax and enjoy with Unicoi Preserves, cheese, charcuterie, crusty bread and friends.
Tip: To make a simple syrup, just mix equal parts sugar and water together in a sauce pan and heat it until the sugar is dissolved. For example, heat 1 cup of water and stir in 1 cup sugar until dissolved. Refrigerate until cold. We like to make a large batch and keep it on hand in the refrigerator in a mason jar.
Preheat oven to 400 degrees.
Line a baking sheet with foil, then place a baking rack on top of the foil lined pan.
Wearing gloves, cut jalapenos in half lengthwise.
Use a spoon to scoop out the seeds and membrane.
Spread cream cheese in the cavity of each jalapeno, making sure to completely fill the pepper.
Cut bacon slices in half.
Wrap each jalapeno popper with half a slice of bacon, then use a toothpick to secure the bacon.
Place jalapeno poppers on baking rack.
Bake on middle rack of preheated oven for 20 minutes.
Alternately, you can cook these on the grill. Set up the grill for indirect cooking and heat to 400 degrees.
Spoon 3 Tablespoons Unicoi Preserves Apple Cider Pepper Spread into a microwave safe custard cup. Microwave for 10-15 seconds to liquefy.
Remove poppers from the oven or grill, and using a silicone brush, glaze with Unicoi Preserves Apple Cider Pepper Spread.
Bake another 10 minutes and serve.
Suzy's recipe from the 2019 National Festival of Breads in Manhattan, Kansas, home of Kansas Wheat. Easy, delicious and dependable results using quality ingredients from Red Star Yeast and King Arthur Flour. Delicious served with soft butter and Unicoi Preserves.
Suzy's recipe from the 2019 National Festival of Breads in Manhattan, Kansas, home of Kansas Wheat. Easy, delicious and dependable results using quality ingredients from Red Star Yeast and King Arthur Flour. Delicious served with soft butter and Unicoi Preserves.
1tablespoon, plus 2 teaspoons, divided vegetable oil
1 tablespoonbutter, unsalted, melted
2teaspoonsKosher Salt
5 - 5-1/4cupsKing Arthur Unbleached All-Purpose Flour
Boiling Solution
10 cupswater
1/2 cupbaking soda
Topping
1large egg yolk, plus 2 teaspoons water
1/4cupdry roasted peanuts, coarsely chopped
1 1/2 teaspoonsKing Arthur Pretzel Salt
Servings: rolls
Instructions
In bowl of stand mixer fitted with dough hook, combine water, honey and yeast; let proof 5 minutes.
Mix in powdered peanut butter, 1 tablespoon vegetable oil, butter and salt. Gradually add enough flour to form a soft dough that pulls away from sides of bowl.
Knead dough with hook 3 – 4 minutes to form a smooth dough. Grease large bowl with 2 teaspoons vegetable oil. Place dough in bowl, turning to coat. Cover; let rise in warm place until doubled.
Preheat oven to 400°F. Deflate dough and turn out on floured work surface. Scale 3-ounce pieces of dough; shape into smooth rolls. Place rolls on a 12” x 18” pan lined with nonstick baking mat.
In 4-quart or larger Dutch oven, combine water and baking soda, bring to a boil. Boil 3 rolls at a time for 45 – 60 seconds, turning occasionally. Use slotted spoon to remove rolls to pan.
Using a sharp knife, cut an “X” in the top of rolls. Beat together egg yolk and water; brush on rolls. Sprinkle on peanuts first, then pretzel salt.
Bake on middle rack of oven 20 – 25 minutes until dark golden brown and internal temperature is 205°F – 210°F. Remove rolls to a rack and cool. Serve with butter and Unicoi Preserves.
We created this recipe for the Southern Home & Garden Show using our favorite products from the Ingles Deli. A real crowd pleaser, this delicious tray of sandwiches are smoky, savory and sweet and perfect for tailgating and entertaining.
We created this recipe for the Southern Home & Garden Show using our favorite products from the Ingles Deli. A real crowd pleaser, this delicious tray of sandwiches are smoky, savory and sweet and perfect for tailgating and entertaining.
14 oz. jarUnicoi Preserves Apple Cider Pepper Spread
12Kings Hawaiian Savory Butter Rolls
1/2lb.Boars Head Baby Swiss Cheese, sliced thinly
1/2 lb.Boars Head Smokemaster Beechwood Smoked Ham, shaved
1/2lb. Boars Head Black Forest Turkey Breast, shaved
Yellow Mustard
Optional:Minced parsley and apple slices
Sauce ingredients:
4 tablespoonsbutter, unsalted
1/4 teaspoonOnion Powder
1/4 teaspoonLawry's Seasoned Salt
Servings:
Instructions
Sauce:
Melt butter and whisk in onion powder and seasoned salt.
Set aside and make sandwiches.
Sandwich:
Preheat oven to 350 degrees.
Slice rolls in half horizontally so you have a top and bottom half, not tearing rolls apart.
Place bottom half of rolls on a baking sheet.
Spread the bottom layer of rolls with about half a jar of Unicoi Preserves Apple Cider Pepper Spread, then layer the shaved ham, add a layer of sliced cheese, then the shaved turkey and another layer of sliced cheese.
Spread yellow mustard lightly on the cut side of the bun tops, then place it on top of the meat and cheese and bottom bun.
Use a silicone brush and brush the sauce on the assembled sandwiches.
Wrap with foil and bake in a preheated oven for 20-25 minutes or until cheese is melted. Remove foil and bake for another 5 minutes to lightly brown the buns.
Optional: Sprinkle with finely minced parsley and serve with apple slices.
Make ahead directions: Assemble sandwiches but do not sauce them. Place sandwiches back in original Kings Hawaiian tray and bag, store in refrigerator or cooler until needed. When ready to serve, simply make the sauce then brush sandwiches with it and follow above baking directions. Sandwiches may need to bake a little longer with the foil on depending on how cold they are.
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.
