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Recipes

Beer Jelly Caramelized Onions

Caramelized onions are easy to make and go on everything. Serve on burgers or sandwiches to add a deep and sweet flavor (take it to the next level with blue cheese). Top salads and baked potatoes to add texture and meatiness to light meals. Fold onions into pasta dishes and dips to serve a crowd, or pile caramelized onions onto pizza for a sophisticated topping.

When making caramelized onions I have two secret weapons: A well-seasoned cast iron pan & a bit of beer jelly. The flavor of the jelly is all personal preference. I like to use a mild beer jelly like Apricot Ale but dark beer jelly, coffee jelly, or even pepper jelly would be awesome too.

You might note that I have used no fat/oil and like to cook my onions on high heat. This creates the initial char and caramelization that is the building block for flavor. Sometimes I make these on the stove top, sometimes I place the pan onto the hot grill. You can add things like mushrooms and garlic to the mix if you like-- you can’t go wrong. If the mix gets too thick or sticks to the pan, thin it down with a tiny bit of beer or water. This is called deglazing and will allow you to scrape up all the yummy goodness from the pan.

(serves 1 onion lover)
1 large onion, sliced into 1/8" to 1/4" rings
1 Tablespoon beer jelly (or wine jelly, pepper jelly, etc)
Salt and pepper to taste

Heat a cast iron or other heavy-bottomed pan until very hot. Spread the onions thinly across the bottom of the pan. The onions should sizzle as soon as they hit the pan. Sprinkle with salt and pepper. When the onions begin to blacken & caramelize (this will take 2-3 minutes depending on your pan), use a wooden spoon to stir them. Cook for 1-2 minutes more and then add jelly to the hot pan. Stir the onions until they become soft a deep golden brown.

Potlicker Vinaigrette

Salad dressing is one of the easiest and most versatile ways to use any Potlicker jellies or jams. Make a big batch in a mason jar, keep it in the fridge, then bring to room temp and shake up a salad any time!2 heaping tablespoons of jelly or jam2 tablespoons vinegar (apple cider is great [...]

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Beer Jelly Glazed Baked Salmon

This is a method I use to prepare fish, but could be applied to chicken cutlets or other quick cooking proteins. Squish a bit of jelly or jam over the top of the fish and bake it in the oven. Yup, it’s that simple. Try the jelly baked fish technique with almost any preserve.Favorite fish [...]

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Easy Marmalade Chicken

This is a great weekday meal with citrus flavor and a touch of curry spice. The most uncommon ingredient here is fenugreek. Fenugreek is, in my opinion, the most important part of the curry powder blend. It is commonly used in Indian cuisine and is known to be good for nursing mothers, children and adults [...]

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Potlicker Glazed Ham

This glazed ham recipe is perfect with light, fruity beer flavors or our Habanero Pepper Jelly. Leftovers make the best-ever ham sandwiches; save the bone for soups and beans.1 8oz jar IPA, Apricot Ale or other beer jelly or pepper jelly.1 teaspoon salt½ teaspoon ground black pepper½ teaspoon ground clove½ teaspoon garlic powder¼ teaspoon ground [...]

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Glazed Baby Beets

With only 3 ingredients, this dish is easy to prepare and stunning to serve.Make glazed beets the centerpiece of an elegant and light meal by spooning them over a salad of grains and herbs, such as quinoa and mint. Brighten up the beets with Hefeweizen with Orange, play up the earthiness with Porter beer jelly, [...]

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Slow Cooker Ribs

This dish can also be made on a stove top or even in the oven using a Dutch oven. It pairs well with any beer, wine or coffee jelly.2 pounds beef or pork short ribs1 small onion, diced1 large carrot, diced2 stalks celery, chopped1 small pepper, chopped4 cloves garlic, crushed3 Tablespoons jelly1 teaspoon salt1 Tablespoon [...]

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Wine Jelly Glazed Carrots

1 pound carrots, cleaned (use whole small carrots or chop larger carrots into bite-sized pieces)¼ cup wine jelly1 Tablespoon butterBring a large pot of water to a boil over high heat. While waiting for the water to boil, prepare a sauté pan on the stove.Combine jelly and butter in the sauté pan over low heat. [...]

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Apple Pecan Rosemary Baklava

This is apple baklava steeped with sweet rosemary essence. It bridges the gap between sweet and savory, dinner and dessert. Treat yourself to a slice on its own, topped with goat cheese, or paired with a salad for a light meal. Serve as a side dish to roast chicken or dish it up warm with [...]

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Beer Jelly Sausage Bites

Cocktail wieners in the slow cooker were at every party I attended as a child of the 80’s. Back then, the standard recipe was a combination of grape jelly, chili sauce, and Lit’l Smokies. We’ve modernized the flavors and they are better than you remember, and still just as crowd-pleasing. We used beer jelly, coarse [...]

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