Ideas & Pairings
So you just received a jar of Potlicker jelly. Now what do you do with it? We're glad you asked!
Spread on toast. Yes, even strange jam loves toast. Grill up a fat slice of rye bread, spread on some salted butter and slather with India Pale Ale Jelly. It is absolutely acceptable to eat beer jelly for breakfast.
Pair with cheese. Jams and jellies are an excellent accompaniment to cheese. Our sweet spreads lend themselves well to salty, fatty, stinky, & tangy.
Serve on veggies. Try adding beer jelly to mashed sweet potatoes, or to caramelized onions. Braise beets or carrots in wine jelly, toss roasted breakfast potatoes with pineapple habanero or use it to spice up stir frys.
Use with meats. From glazing chicken wings and slow cooker roasts, to baked ham and duck pan sauce. Use jelly in recipes where you might use barbeque sauce, honey, or other sweeteners for a unique, caramelized flavor. When cooking at low temperatures, like braising or roasting, add jelly at the beginning of cooking time so it will melt into a sauce. When using high heat such as a grill or broiler, brush on at the end of the cooking time for crunchy, sticky caramelization. Wings, grilled chicken and shrimp skewers love jelly.
- Try serving dark & gamey meats with flavorful jams like Oatmeal Stout or Burgundy Anise.
- Light meats like chicken and fish lend themselves to lighter jams like Hefeweizen and citrus marmalade. Ham calls for an Apricot Ale, while a pork roast is stunning with Rosemary Garlic Chablis or Apple Cider jelly.
- Sweeten up barbeque sauce with Strawberry Chipotle or Blueberry Sage.
Make a pan sauce. Add a heaping tablespoon of jam or jelly and a splash of liquid into a hot skillet once meat, poultry or fish has been removed. Scrape the pan and reduce liquid until thick. Stir in a bit of butter or cream, and spoon over each portion to serve.
Shake into salad dressings. Combine oil, vinegar, water, and jam/jelly & seasonings in a jar, seal & shake until uniform. Favorite flavor combos include: Blueberry Sage & Balsamic, India Pale Ale & mustard, Rosemary Garlic Chablis & Herb de Province.
Building a better cheese plate, one jar at a time.
Black IPA – blue cheese, tome, cured meats
Apricot Ale – taleggio, mild cheddar, cured ham,
Blueberry Sage – bloomy rind goat, manchego, ice cream topper, cocktails
Burgundy Anise – cows milk blue cheese, gamey meats, pan sauces
Cabernet and Cracked Pepper – sharp cheddar, aged gouda, salami
Carrot Cake – cream cheese, yogurt, oatmeal, cake filling
Hefeweizen with Orange – goat gouda, fresh cheeses, baked fish
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