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Skrewball Cocktail
Dark and Stormy Skrewball Cocktail
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A delicious cocktail recipe I dreamed up during an evening thunderstorm that combines the wonderful flavors of Skrewball peanut butter flavored whiskey with Kahlua rum and coffee liqueur. I paired this with a slice of grilled pound cake, topped with a dollop of peanut butter whiskey infused whipped mascarpone cream and some of our Unicoi Preserves Strawberry Vanilla Spread.
Servings Prep Time
2 servings 30 minutes
Cook Time
6 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
6 minutes
Skrewball Cocktail
Dark and Stormy Skrewball Cocktail
Print Recipe
A delicious cocktail recipe I dreamed up during an evening thunderstorm that combines the wonderful flavors of Skrewball peanut butter flavored whiskey with Kahlua rum and coffee liqueur. I paired this with a slice of grilled pound cake, topped with a dollop of peanut butter whiskey infused whipped mascarpone cream and some of our Unicoi Preserves Strawberry Vanilla Spread.
Servings Prep Time
2 servings 30 minutes
Cook Time
6 minutes
Servings Prep Time
2 servings 30 minutes
Cook Time
6 minutes
Ingredients
Dark and Stormy Skrewball Cocktail
  • 2 ounces Skrewball Peanut Butter Whiskey
  • 1 ounce Kahlua Rum and Coffee Liqueur
  • 1 old fashioned glass
  • 1 large cube cocktail ice cube
Grilled Pound Cake with Skrewball Mascarpone Cream
  • 1 8 ounce container Mascarpone cheese
  • 1 cup Heavy whipping cream
  • 4 teaspoons Powdered Sugar
  • 4 tablespoons Skrewball Peanut Butter Whiskey
  • 1 loaf pound cake
  • 1 stick unsalted butter, softened
  • 1 jar Unicoi Preserves Strawberry Vanilla Spread
Servings: servings
Instructions
Dark and Stormy Skrewball Cocktail
  1. Place 2 ounces of Skrewball Whiskey into a cocktail shaker. Add 1 ounce Kahlua Liqueur and shake to combine. Place a single large cocktail ice cube into an old fashioned cocktail glass. Pour cocktail over ice cube and serve immediately.
Skrewball Mascarpone Whipped Cream
  1. Combine mascarpone cheese, whipping cream, powdered sugar and Skrewball whiskey in a clean, medium sized mixing bowl. Using an electric mixer, whip until soft peaks form. Cover and refrigerate until needed, up to 2 days ahead.
Prepare Pound Cake
  1. Preheat cast iron or non-stick skillet on medium heat. Cut pound cake into 3/4 inch thick slices and butter both sides of the cake slices evenly. Toast each side until golden brown, about 2-3 minutes per side. Remove from pan and place on dessert plate. Alternatively, you can toast the buttered pound cake slices on your grill. Grill over direct heat, 2-3 minutes a side to toast the cake and allow grill marks to form.
    Skrewball Cocktail
Prepare and Serve
  1. Top each slice of grilled pound cake with a dollop of Skrewball mascarpone cream and a spoonful of Unicoi Preserves Strawberry Vanilla Spread. Serve alongside Dark and Stormy Skrewball cocktail. Enjoy!
    Skrewball Cocktail
Recipe Notes

Unfamiliar with Skrewball or Kahlua?  Click to go find out more.  To order some of our Unicoi Preserves Strawberry Vanilla Spread go here.

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PB&J Cocktail
PB & J Quarantine Cocktail
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A fun and tasty cocktail using Skrewball Peanut Butter Whiskey to pair with the ultimate PB & J sandwich made with Unicoi Preserves Strawberry Vanilla Spread.
Servings Prep Time
1 drink 5 minutes
Servings Prep Time
1 drink 5 minutes
PB&J Cocktail
PB & J Quarantine Cocktail
Print Recipe
A fun and tasty cocktail using Skrewball Peanut Butter Whiskey to pair with the ultimate PB & J sandwich made with Unicoi Preserves Strawberry Vanilla Spread.
Servings Prep Time
1 drink 5 minutes
Servings Prep Time
1 drink 5 minutes
Ingredients
  • 3 oz. Skrewball Peanut Butter Whiskey
  • 12 oz. strawberry Bubly sparkling water
  • 1 slice bread, toasted
  • Unicoi Preserves Strawberry Vanilla Spread
  • peanut butter
  • Strawberries, for garnish
Servings: drink
Instructions
  1. To make the drink: If you have ice cube trays, freeze a strawberry in each cube earlier in the day. If you don't have ice cube trays, just put some regular ice in highball glass. Pour 3 oz. Skrewball Peanut Butter Whiskey over the ice. Top with strawberry Bubly sparkling water and stir.
  2. Do you need instructions to make the PB & J sandwich? Not judging, we're all just trying to survive a pandemic and some days, even making a sandwich is hard.
  3. Cut toast in thirds. Spread peanut butter on one of the thirds, then spread that with Unicoi Preserves Strawberry Vanilla Spread. Repeat. Stack those two slices together, then top with the naked piece of bread to make a triple decker PB & J. Stab with a fancy toothpick if you have it.
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Ribs
Just Peachy Ribs
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These delicious pork spare ribs are dry rubbed, slow cooked over hickory and cherry and then glazed with our Salted Caramel Peach Spread. I have included my rub recipe here, or feel free to use your favorite commercial rub.
Servings Prep Time
6 people 30 minutes
Cook Time
3 hours
Servings Prep Time
6 people 30 minutes
Cook Time
3 hours
Ribs
Just Peachy Ribs
Print Recipe
These delicious pork spare ribs are dry rubbed, slow cooked over hickory and cherry and then glazed with our Salted Caramel Peach Spread. I have included my rub recipe here, or feel free to use your favorite commercial rub.
Servings Prep Time
6 people 30 minutes
Cook Time
3 hours
Servings Prep Time
6 people 30 minutes
Cook Time
3 hours
Ingredients
Rib Rub
  • 6 TBLS Turbinado Sugar
  • 4 TBLS Kosher Salt
  • 4 TBLS Paprika
  • 2 TBLS Ground Black Pepper
  • 2 TBLS Granulated Garlic
  • 2 TBLS Onion Powder
  • 1 TBLS Ground Cumin
  • 2 tsp Dry Mustard
  • 1 tsp Oregano
  • 1 tsp cayenne pepper
  • 1 tsp Chipotle Powder
  • 1 tsp Ground Ginger
Rib Ingredients
  • 3 racks Pork Spare Ribs
  • 3 jars Unicoi Preserves Salted Caramel Peach Spread one jar per rack of ribs
  • 1 roll aluminum foil
  • 4 chunks Hickory wood for smoke flavor
  • 4 chunks Cherry wood for smoke color, aka smoke ring
Servings: people
Instructions
Rub Preparation
  1. Combine all rub ingredients together in a shaker top jar and mix thoroughly.
Smoker Preparation
  1. Set up your grill or smoker for indirect cooking. I use our large Big Green Egg to cook these ribs, so I set the Egg up with the conveggtor in, legs up, with the grate on top. I use a mixture of hickory and cherry hardwood chunks for smoke mixed in with the lump charcoal. Light the grill and set your temperature for 250-275 degrees. I cook these at 275 to shorten the cooking time, but that is your choice. If you cook at 250, you will need to increase your cook time a bit to compensate for the lower temperature.
Rib Preparation
  1. Remove the silver skin from the underside of the rib rack. I use a paring knife to loosen the membrane, and then grab it with a paper towel and pull it completely off. I like to cut each slab in half to better fit them on my large Big Green Egg, and to make handling easier. Liberally coat each rack of ribs with the prepared rub on all sides, making sure to get the edges as well.
Cooking
  1. I use rib racks to stand the ribs up vertically so they all fit on my grate. I cook the ribs indirect at 275 degrees for roughly 2 hours, until the internal temperature reaches 175 degrees. I flip the ribs over one time in the rib racks during cooking. Once the ribs reach 175 degrees, remove them from the smoker.
    Ribs
Saucing
  1. Coat each rack liberally with the Salted Caramel Peach Spread on both sides. Place each coated rack on aluminum foil and wrap tightly. I stack two half racks on top of each other in each foil packet. Return the foil wrapped ribs to the grill, and cook for 45 minutes, flipping the packs over once. Remove the ribs from the foil packets, and place the ribs directly on the grill grates to tighten up and set the glaze, 5 minutes per side.
    Ribs
Optional Sauce Step
  1. This step is optional, but I think it takes the ribs to the next level. Once you remove the ribs from the foil packets, carefully pour off the remaining liquid into a sauce pan. Bring the reserved liquid to a boil over medium heat and simmer for 5 minutes. Use this sauce and baste the ribs liberally with a silicone brush while the ribs are on the grill for the last 10 minutes. Remove the ribs from the grill and serve immediately.
    Ribs
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Queso Dip
Queso Dip
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You know that addictive cheese dip at your favorite Mexican restaurant? This is how you make it!
Queso Dip
Queso Dip
Print Recipe
You know that addictive cheese dip at your favorite Mexican restaurant? This is how you make it!
Ingredients
Dip ingredients
  • 1/2 lb. white American cheese, sliced thick - from the Ingles deli counter
  • 4 oz. diced green chiles, drained
  • 1/8 cup Laura Lynn Sweet & Hot Jalapenos, diced
  • 1/2 cup Milk
For serving
  • tortilla chips
Servings:
Instructions
  1. Tear cheese into pieces; add all ingredients to 1.5 quart saucepan and melt over medium heat.
    Queso Dip
  2. Heat until cheese melts and dip incorporates, stirring frequently. Keep warm on low heat until ready to serve.
  3. Serve with tortilla chips.
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corn fritters
Unicoi Preserves Corn Fritters with Goat Cheese
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Sweet corn with just enough batter to hold the kernels together, our corn fritter recipe is easy and so tasty topped with goat cheese and Unicoi Preserves Cherry Jalapeno Spread.
corn fritters
Unicoi Preserves Corn Fritters with Goat Cheese
Print Recipe
Sweet corn with just enough batter to hold the kernels together, our corn fritter recipe is easy and so tasty topped with goat cheese and Unicoi Preserves Cherry Jalapeno Spread.
Ingredients
  • 3/4 cup All purpose flour
  • 1 teaspoon Baking powder
  • 3/4 teaspoon Kosher Salt
  • 1/4 teaspoon cayenne pepper
  • 3 cups corn fresh, canned or frozen and thawed
  • 1 tablespoon fresh jalapenos, diced
  • 1 tablespoon fresh chives, diced plus additional for garnish
  • 1/2 cup whole milk
  • 1 tablespoon butter, melted
  • 1 egg, large
  • 4 oz. Goat cheese
  • 4 oz. Unicoi Preserves Cherry Jalapeno Spread
  • 1 stick butter for pan frying
Servings:
Instructions
  1. Combine flour, baking powder, salt and cayenne pepper.
  2. Fold corn, diced jalapeno pepper and chives into flour mixture, stir to combine.
  3. Whisk together milk, melted butter and egg; fold into the corn and flour mixture, stir until just combined.
  4. Preheat an electric griddle to 375 degrees or cast iron skillet over medium heat. Once griddle is to temperature, rub the griddle with a stick of butter, coating the griddle well. Use two spoons to drop batter onto the griddle, flatten slightly. Cook 3 minutes per side, flipping once. Remove to paper towel lined baking sheet and season with salt. Working in batches, wipe off the griddle with a paper towel and re-coat with butter, continue cooking fritters until all batter has been cooked.
  5. To serve, top each corn fritter with crumbled goat cheese, Unicoi Preserves Cherry Jalapeno Spread and fresh chopped chives.
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Cherry Bomb
Cherry Bombs

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A delicious mash-up between two classic appetizers, the jalapeno popper and sausage cheese balls.
Servings Prep Time
24 servings 30 minutes
Cook Time
25 minutes
Servings Prep Time
24 servings 30 minutes
Cook Time
25 minutes
Cherry Bomb
Cherry Bombs

Print Recipe

A delicious mash-up between two classic appetizers, the jalapeno popper and sausage cheese balls.
Servings Prep Time
24 servings 30 minutes
Cook Time
25 minutes
Servings Prep Time
24 servings 30 minutes
Cook Time
25 minutes
Ingredients

  • 12 whole


    jalapenos

  • 8 ounces


    fresh ground pork sausage

  • 8 ounces


    sharp cheddar cheese

  • 1 cup


    Bisquick baking mix

  • 1/4 cup


    Milk

  • 1 Tablespoon


    Lane's BBQ Magic Dust rub

  • 1 jar


    Unicoi Preserves Cherry Jalapeno Spread

Servings: servings
Instructions
Grilling Preparation
  1. Set up your grill for direct grilling and preheat to 400 degrees. Cut the jalapenos in half lengthwise and remove the seeds and ribs. I like to use a small spoon to scoop out the inside of the peppers. Grate the cheese. I prefer to use an aged sharp white cheddar cheese for this recipe. Cabot 3 year aged white cheddar is an ideal choice.
  2. In a mixing bowl, combine the sausage, grated cheese, Bisquick, milk and Magic Dust and mix thoroughly by hand to combine the ingredients. Stuff the prepared peppers with the sausage mixture, packing it in firmly. I like to overfill the peppers slightly, mounding the mixture into the pepper half. Continue until all peppers are stuffed.
    Cherry Bombs
  3. Place peppers on the pre-heated grill and cook for 15-20 minutes, until the sausage mixture is dark golden brown and jalapenos are slightly charred. Glaze the top of the peppers with Cherry Jalapeno Spread and cook an additional 2 minutes to set the glaze. Remove from the grill and serve immediately.
    Cherry Bombs
Oven Preparation
  1. Alternatively, you can prepare these in your oven. Preheat your oven to 400 degrees. Place the prepared peppers on a foil lined cookie sheet and bake on the middle rack 15-20 minutes, until the sausage mixture is dark golden brown. Glaze the peppers with Cherry Jalapeno Spread and cook an additional 2 minutes to set the glaze.
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Cherry Key Lime Cheesecake Dip
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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.
Servings
36
Servings
36
Cherry Key Lime Cheesecake Dip
Print Recipe
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.
Servings
36
Servings
36
Ingredients
  • 16 ounces Cream cheese, room temperature
  • 3/4 cup confectioners sugar, sifted
  • 4 tablespoons butter, room temperature
  • 1/4 cup sour cream
  • 2 teaspoons Vanilla Extract
  • 1/2 teaspoon lemon juice, fresh
  • 1/2 teaspoon Kosher Salt
  • 4 oz. Unicoi Preserves Cherry Key Lime Spread
Servings:
Instructions
  1. Place softened cream cheese, confectioners sugar, butter, sour cream, vanilla, lemon and salt in the bowl of a stand mixer.
  2. Start the mixer on slow speed and gradually increase the speed. Whip until smooth, light and fluffy.
  3. Refrigerate in a covered bowl for up to 1 week ahead.
  4. When ready to serve, spoon cheesecake dip into a pie plate or a festive shallow bowl, then top with Unicoi Preserves Cherry Key Lime Spread.
  5. Serve at room temperature with graham crackers or gingersnap cookies.
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Goat Cheese Spread
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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.
Goat Cheese Spread
Print Recipe
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.
Ingredients
  • 8 oz. Goat cheese, room temperature
  • 8 oz. Cream cheese, room temperature
  • 1/4 cup Half and Half
Servings: 24
Instructions
  1. Place goat cheese and cream cheese in the bowl of stand mixer. Start mixer out on low and increase speed as it combines.
  2. Slowly add half and half. Continue to mix until smooth and creamy.
  3. Refrigerate in a covered container or serve immediately.
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Jalapeno Poppers
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One of our most popular appetizers! Make twice as many as you think you'll need, then double it. This recipe is a home run appetizer and they go fast!
Servings
30 poppers
Servings
30 poppers
Jalapeno Poppers
Print Recipe
One of our most popular appetizers! Make twice as many as you think you'll need, then double it. This recipe is a home run appetizer and they go fast!
Servings
30 poppers
Servings
30 poppers
Ingredients
  • 15 Jalapeno peppers, washed
  • 8 oz. Cream Cheese
  • 16 oz. Bacon, regular sliced
  • 4 oz. Unicoi Preserves Apple Cider Pepper Spread
Servings: poppers
Instructions
  1. 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.
  2. Use a spoon to scoop out the seeds and membrane.
  3. Spread cream cheese in the cavity of each jalapeno, making sure to completely fill the pepper.
  4. 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.
  5. 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.
  6. Spoon 3 Tablespoons Unicoi Preserves Apple Cider Pepper Spread into a microwave safe custard cup. Microwave for 10-15 seconds to liquefy.
  7. 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.
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Whipped Cream Cheese
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You've asked for the recipe at festivals and events, so here it is! This is the delicious whipped cream cheese recipe you've sampled with Unicoi Preserves! Delicious and easy to spread, no broken crackers!
Whipped Cream Cheese
Print Recipe
You've asked for the recipe at festivals and events, so here it is! This is the delicious whipped cream cheese recipe you've sampled with Unicoi Preserves! Delicious and easy to spread, no broken crackers!
Ingredients
  • 8 oz. Cream Cheese
  • 2 T. Half and Half
Servings:
Instructions
  1. Put a block of cream cheese in the bowl of a stand mixer. No stand mixer, no problem, just use your hand mixer and a good size bowl. Start the mixer out on slow speed and gradually increase the speed as the block of cheese softens and starts to whip. Scrap down the sides of the bowl. Turn mixer off. Add 2 T. half and half, mix on low speed and increase speed to whip the cream cheese into soft, spreadable happiness.
  2. Warning! Do NOT add the half and half until the cream cheese has started to whip and break down or you will be cleaning your kitchen cabinets.
  3. Enjoy your whipped cream cheese spread on crackers or artisan bread with Unicoi Preserves.
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