From the Maker's Mouth: Potlicker Kitchen

Handmade in Vermont from locally grown ingredients, Potlicker Kitchen Jams & Jellies have been gracing our shelves for some time now, growing in popularity among jam lovers.  The Potlicker blog is a constant source of inspiration, as Nancy and Walter Warner share their unique recipes for how to incorporate jams and jellies into more than just breakfast!

How did you start Potlicker Kitchen or get the idea for your product?  The company began as a food blog turned canning addiction. I got the idea (and created my recipe for beer jelly) one night in the middle of winter when I was addicted to canning but I ran out of fruit! The carrot cake was developed not long after when I stumbled on a carrot marmalade recipe and just kept adding things to it like coconut & raisins.

What makes your product different from your competitors?  Mostly because the clarity of flavors. The beer jellies have no filler and the flavor is true to the beer. My fruit jams are blended with herbs or spices and each flavor is well defined but not overpowering for a perfect marriage flavor that shows off the ripe fruit.

What’s your favorite food or food trend?  My favorite food trend is definitely the salty sweet! It's right up my alley! Whether it is a salted caramel or grilled cheese and jam I want to try it.

How do you most often use your product? What was the most unexpected way of using your product? Like I said, Cheese & Jam. This is definitely the way I most use my product. I like to entertain with a cheese board and I never serve cheese (especially salty ones) without jam. It balances so well.

My second favorite and maybe the most unexpected use would be to glaze meats. Jams and Jellies add a natural fruit flavor with a bit of sweetness that caramelizes when cooked producing the most irresistible crunchy/chewy texture on the outside of a grilled piece of meat. 

What’s next for your business?  We are in a constant state of growth right now so it is really exciting! We are focused on a strong finish for the end of the year but we are also busy testing and tasting pickles, spreads & condiments because the ideas keep coming!

Recipe: Policker Jam Carrot Cake Griddle Cakes

With kids going back to school and summer winding down it's a great time to reconsider breakfast staples.  We love this recipe for Potlicker Jam Carrot Cake Griddle Cakes as an twist on the classic pancake.  Sugar is substituted for the Carrot Jam, boosting flavor while reducing the overall sugar content of the dish.  These make a thicker, fluffier pancake so it may be a good idea to keep them on the smaller side for portioning.  

Policker Jam Carrot Cake Griddle Cakes

Whisk the dry ingredients together in a large bowl:

• 1 c flour
• 1 -1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Whisk the wet ingredients together in a small bowl:

• 1/2 c Carrot Cake Jam
• 3/4 c yogurt (We use Cabot Greek Yogurt)
• 2/3 c milk
• 3 tbsp butter, melted
• 1 large egg
• 1 tsp vanilla

Stir the wet ingredients into the dry ingredients. The batter will be thick and lumpy. Ladle 1/4 cup per pancake onto hot griddle. Cook pancakes for 3-4 minutes per side or until the edges firm and the batter bubbles stop popping. Flip gently.

This cake batter is thicker than the average griddle cake so be patient when cooking and flip gently otherwise you will end up with cake batter griddle cakes.

Serve with warm syrup and toasted pecans.

Food in the News: Week of August 11th, 2014

Do you thaw your steaks before cooking them like most people?  Well think again, as America's Test Kitchen makes a pretty convincing argument for cooking them WITHOUT thawing! Huffington Post >

Chef Dominique Ansel strikes again - he had to top himself after the cronut craze - and this one sounds like the zaniest creation yet.  The Peanut Butter Pretzel Lobster Tail doesn't actually contain any lobster... thank goodness.  Food Beast > 

What food trend will New Yorkers swallow next?  Sounds like "foraging" isn't just for forest animals anymore.  Residents and chefs alike have taken to city parks for the wildest ingredients. CCTV >

Want a little extra char on those steaks?  Try grilling with molten lava.  "At 2,000 degrees Fahrenheit, the meat chars on the outside, while remaining a perfect medium-rare in the center" NPR.org >

Roundup: Jam Sandwiches from Around the Web

After a week of sandwich making we thought we'd check in with Pinterest and see what other bloggers are doing with the jam sandwich trend.  We've gathered a few of our favorites to share. Don't forget to browse our Jams, Preserves & Marmalades to gather your flavor inspirations!

Summer Sandwhich Combos Part 3 - Turkey & Sharp Cheddar with Mixed Berry Spread

Roasted turkey with cranberry dressing is a fall favorite.  Our turkey sandwich with mixed berry fruit spread combines the flavors of a turkey dinner with casual ease of a summer sandwich. While digging around in the fridge for that one final ingredient, we came across a jar of pickled okra and figured why not try it.  It was an unexpected twist, but made for perhaps one of our favorite flavor combinations while working on this series of sandwiches.  Get out the gourmet jams and get creative!

Turkey & Sharp Cheddar Sandwich with Mixed Berry Spread

• Sarabeth’s Mixed Berry Spreadable Fruit
• Sharp cheddar cheese 
• Carved or deli roasted turkey breast
• Pickled okra thinly sliced (or any vinegary pickle)

1. Slice bread to desired thickness and toast for a sturdier sandwich.  We grilled our in a grill pan with a brush of olive oil.
2. Spread the jam on each slice.  Layer with thinly sliced sharp cheddar and turkey.
3. Top with pickled okra sliced lengthwise.
4. Top with an additional slice of bread or serve open faced.