Potlicker Kitchen - Recipes and Pairing Ideas for the Holiday Season!
In 2009, former archaeologists, Nancy & Walter relocated to Vermont where Nancy’s passion for local & wild food pushed her canning hobby to the next level.
Jamming and canning everything in sight, Nancy eventually ran out of fruit & veggies. Turning to the cupboards for inspiration and ingredients, Nancy developed Potlickers’ signature Beer Jelly.
In 2011 with bills to pay, and a cupboard full of canning, Nancy went to market. Her original Beer Jelly and other unique flavors caught the attention of food lovers and tastemakers across the country.
Recognized for excellence, Potlicker jams have received national awards & international attention. Today Nancy & the Potlicker Kitchen crew can up jams, jellies & pickles in Stowe, Vermont and distribute them across the country.
- 1 stick butter (4oz)
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 – 1/2 cups coarsely chopped dark chocolate
- 1/3 cup pecan pieces, plus a few tablespoons for topping
- 1/4 cup Porter jelly or other beer jelly
- Pinch coarse sea salt
Melt the butter on the stovetop in a large saucepan or in the microwave. Stir in brown sugar, then the egg and vanilla. Add the dry ingredients and stir together until just combined. Stir in the chocolate and pecans. Pour the batter into a greased 8×8 pan.
Put jelly in a zip-top sandwich bag. Squeeze and knead the jelly a little to break up any lumps. Cut off one tip off the bag to make a very small hole in the corner. If the hole is too big, the jelly will come out in larger clumps. Drizzle jelly over the blondies. Using a thin knife or a toothpick, gently swirl the jelly through the batter. Do not over swirl: you should still see streaks and swirls of jelly. Add more pecans to the top and sprinkle with coarse salt.
Bake at 350 degrees for 30-35 minutes or until set in the center. Allow to rest 5 minutes. Slice into generous pieces and serve
Jam & Bacon-Stuffed Cheesy Biscuits
These are cheesy drop biscuits-- no fussy rolling and cutting. Any flavor of jelly or jam works well with these, but we're partial to pepper jelly or Raspberry Smoked Maple. Makes about 6 large biscuits.
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 6 Tablespoons cold butter (cut into cubes)
- 1/2 cup grated cheese (cheddar works well)
- 1 1/3 cups buttermilk
- 2-3 strips bacon, crumbled
- Jam or jelly
Toss the dry ingredients together. Cut or rub the butter and cheese into the dry ingredients with a pastry cutter or your hands, until the largest pieces are the size of a pea. Take care not to overwork or warm up the butter too much.
Stir in the milk only until there are no more dry spots. If necessary, add another tablespoon or 2 of milk. It should form a soft dough, not a stiff batter. Do not over mix.
Drop by spoonfuls onto a greased baking sheet. Using wet fingers (to keep the dough from sticking), press indentations into each mound and fill with bacon and jelly. Top with a smaller spoonful of dough. Wet your fingers again and pinch the top and bottom of the biscuits together to create sealed domes. Top each biscuit with more cheese and bake at 375 degrees for 20-25 minutes.
In a rush? Just drop the biscuits on the tray, top with cheese and bake. Serve with bacon and jelly on the side.
- Building a better cheese plate, one jar at a time.
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- India Pale Ale – cheddar, gorgonzola, pepperoni, pretzels
- Marmalades – soft fresh goat cheese, cream cheese, scones, cocktails
- Oatmeal Stout – smoked cheddar, braised short ribs, chocolate cake
- Pear Ginger – Gorgonzola, brie, stilton, cocktails and pastries
- Raspberry Smoked Maple – Mascarpone, aged cheddar, blues, pie filling
- Rosemary Garlic Chablis – Jarlsberg, goat cheese, glaze for fish or chicken
- Spiced Wine – brie, cream cheese, poached pears, thumbprint cookies
- Strawberry Chipotle – chevre, ricotta, peanut butter, bbq sauce starter
- Pineapple Habanero – cream cheese, glazed ham, grilled shrimp
- Porter – blue cheese, triple creams, swirl for brownies or cheesecake