Recipes

Our good friends at Lane’s BBQ posted this 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, here is his recipe and 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.  Give it a try and let us know what you think!

double smoked ham
Double Smoked Ham - By Lane's BBQ
Print Recipe
Double Smoked Ham glazed with Salted Caramel Peach glaze.
Servings Prep Time
10 people 2 hours
Cook Time Passive Time
4 hours 30 minutes
Servings Prep Time
10 people 2 hours
Cook Time Passive Time
4 hours 30 minutes
double smoked ham
Double Smoked Ham - By Lane's BBQ
Print Recipe
Double Smoked Ham glazed with Salted Caramel Peach glaze.
Servings Prep Time
10 people 2 hours
Cook Time Passive Time
4 hours 30 minutes
Servings Prep Time
10 people 2 hours
Cook Time Passive Time
4 hours 30 minutes
Ingredients
Double Smoked Ham
  • 1 ham smoked spiral sliced ham
  • 1/4 cup Lane's BBQ Sweet Heat Rub http://www.lanesbbq.com/store
  • 1 cup Apple Juice
  • 1 wire rack
  • 1 foil pan
  • 1 apple wood chips
Salted Caramel Peach Glaze
  • 1 stick unsalted, sweet cream butter
  • 1/2 cup light brown sugar
  • 2 Tablespoons Lane's BBQ Sweet Heat Rub
  • 1 jar Unicoi Preserves Salted Caramel Peach Spread
  • 1 pinch Kosher Salt
Servings: people
Instructions
Prepare the ham
  1. Remove ham from its package and set on the side. Liberally season with Lane's BBQ Sweet Heat rub. Next, place the ham face down on the wire rack then into the pan. Pour 1 cup of apple juice (or water) in the pan. Let the ham sit at room temp for 1 hour.
Prepare your Big Green Egg
  1. Set up Big Green Egg for indirect cooking at 300 degrees (going to cook at 250 so you always want to start it higher). Once smoker reaches 300, place wood chips/chunk on top of charcoal and mix around with your ash tool. Place the plate setter then grilling grate on top and you are ready to go.
    double smoked ham
Prepare the glaze
  1. In a saucepan over medium heat, melt the stick of butter. Once melted, add all remaining ingredients and cook until the sugar is dissolved and all ingredients are incorporated and bubbling. Keep the glaze warm until you coat the ham.
    double smoked ham
Cook the ham
  1. Set ham on smoker. 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 4 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!
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Leave it to Unicoi Preserves to turn your favorite peanut butter and jelly sandwich into a delicious muffin!

peanut butter and jelly muffin
Peanut Butter and Jelly Muffins
Print Recipe
We took your favorite PB & J sandwich and turned it into muffins.
Servings
16 muffins
Cook Time
20 minutes
Servings
16 muffins
Cook Time
20 minutes
peanut butter and jelly muffin
Peanut Butter and Jelly Muffins
Print Recipe
We took your favorite PB & J sandwich and turned it into muffins.
Servings
16 muffins
Cook Time
20 minutes
Servings
16 muffins
Cook Time
20 minutes
Ingredients
  • 2 cups unbleached flour
  • 2 teaspoons Kosher Salt
  • 1 tablespoon Baking powder
  • 1 cup Milk
  • 2 Eggs
  • 2/3 cup Sugar
  • 1 cup peanut butter
  • 1/3 cup vegetable oil
  • 2 4 oz. jar Unicoi Preserves Strawberry Vanilla Spread
  • 1/2 cup Chopped salted peanuts
Servings: muffins
Instructions
  1. Preheat oven to 375 degrees. Grease your muffin tin or to ensure success, line the muffin tin with paper muffin cups.
  2. 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.
    peanut butter and jelly muffin
  3. 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.
    peanut butter and jelly muffin
  4. Chop peanuts and sprinkle evenly over top of each muffin.
    peanut butter and jelly muffin
  5. Bake for 18-20 minutes and cool in pan for 5 minutes. Remove to wire rack to finish cooling.
    peanut butter and jelly muffin
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heart tarts
Heart Tarts
Print Recipe
These delicious heart shaped tarts are perfect for sharing with those you love.
heart tarts
Heart Tarts
Print Recipe
These delicious heart shaped tarts are perfect for sharing with those you love.
Ingredients
  • 1/2 Package Laura Lynn Refrigerated Pie Crust
  • 1 Jar Unicoi Preserves Strawberry Vanilla Spread
  • 1/4 cup Powdered Sugar
  • 1 tablespoon Milk
  • 1/4 teaspoon Vanilla Extract
  • Sprinkles
Servings: 8
Instructions
  1. Assemble your ingredients. Preheat oven to 425 degrees. Line baking sheet with parchment paper or a Silpat.
    heart tarts
  2. 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.
    heart tarts
  3. 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.
    heart tarts
  4. Using the fork, poke a few holes in the top crust of the tart to let steam escape.
    heart tarts
  5. 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.
    heart tarts
  6. 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.
    heart tarts
  7. Spread the love and share your Heart Tarts with friends and family.
    heart tarts
Recipe Notes

[recipe]

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This is an easy and delicious recipe for Cheddar Biscuits made in the food processor inspired by a King Arthur Flour recipe

 

Cheddar Biscuits
Cheddar Biscuits
Print Recipe
Cheddar Biscuits
Cheddar Biscuits
Print Recipe
Ingredients
  • 2 cups All purpose flour
  • 1 Tablespoon Baking powder
  • 1 Teaspoon Kosher Salt
  • 4 oz. Cabot Extra Sharp Cheddar
  • 1 cup Heavy whipping cream
Servings:
Instructions
  1. Preheat oven to 425 degrees with rack in upper third of oven. Cut cheese into small cubes.
    Cheddar Biscuits
  2. 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.
    Cheddar Biscuits
  3. 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.
    Cheddar Biscuits
  4. Place into a lightly greased cast iron skillet, with biscuits touching. My pan held 9 biscuits and I had a little dough left over.
  5. 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!
    Cheddar Biscuits
  6. Serve warm with butter and Unicoi Preserves. Leftovers? Split them in half and toast them under the broiler. Extra delicious!
    Cheddar Biscuits
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grilled pound cake
Grilled Pound Cake with Strawberries and Mascarpone Cream
Print Recipe
A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
Servings Prep Time
2 15
Cook Time
5
Servings Prep Time
2 15
Cook Time
5
grilled pound cake
Grilled Pound Cake with Strawberries and Mascarpone Cream
Print Recipe
A delicious dessert for two, made easy with ingredients from the Ingles deli and bakery.
Servings Prep Time
2 15
Cook Time
5
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. grilled pound cake
  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.
    grilled pound cake
  4. 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.
    grilled pound cake
Recipe Notes

*Can substitute vanilla extract for bourbon

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Kolachki Cookies
My Mom's Kolachki
Print Recipe
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
Servings Prep Time
30 cookies 30 minutes
Cook Time
10-15 minutes
Kolachki Cookies
My Mom's Kolachki
Print Recipe
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
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.
    Kolachki Cookies
  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.
    Kolachki Cookies
  5. Place cookies on a Silpat or parchment lined baking sheet.
    Kolachki Cookies
  6. Bake at 375 degrees for 10-12 minutes. They will not brown on top, only set.
    Kolachki Cookies
  7. Remove and place on wire cooling rack. Sprinkle with powdered sugar before serving.
    Kolachki Cookies
  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.
    Kolachki Cookies
  9. Kolachki Cookies
Recipe Notes

[recipe]

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A twist on individual apple tarts that everyone is sure to love. Because, BACON!

We baked our tarts on our Big Green Egg in the Lodge Cast Iron Mini Cake Pan. To do this, preheat your Egg to 400 degrees with pizza stone and bake for approx. 25-30 minutes or until pie crust is browned and filling is bubbly and topping looks happy.

Oven directions listed in recipe below.

apple tarts
Apple Tarts with Bacon Streusel
Print Recipe
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
apple tarts
Apple Tarts with Bacon Streusel
Print Recipe
Servings Prep Time
7 mini tarts 30 minutes
Cook Time
30 minutes
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.
    apple tarts
  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.
    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.
    apple tarts
  5. Spoon apple mixture into each tart and top with bacon streusel.
    apple tarts
  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.
    apple tarts
  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, inspired by The Walking Dead, make a creepy but tasty appetizer for Halloween snacking.

zombie brains cheese ball
Zombie Brains Cheese Ball
Print Recipe
zombie brains cheese ball
Zombie Brains Cheese Ball
Print Recipe
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.
    zombie brains cheese ball
  9. Serve with crackers or toasted baguettes.
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chobanipbj 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.

 

PB&J1

 

pb & j yogurt
PB & J Yogurt
Print Recipe
Peanut butter and jelly, a childhood favorite, elevated to the top on delicious Greek yogurt.
Servings
1
Servings
1
pb & j yogurt
PB & J Yogurt
Print Recipe
Peanut butter and jelly, a childhood favorite, elevated to the top on delicious Greek yogurt.
Servings
1
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 and breakfast don’t have to be boring or complicated.

Put together a Brunch Board for an easy and different way to serve the most important meal of the day.

breakfast2

 

brunch
Brunch Board
Print Recipe
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.
brunch
Brunch Board
Print Recipe
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.
    brunch
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