Cheryl’s Cuisine: June 2019

Cheryl's, garnishing sauces

Garnishing sauces for summer grilling season take center stage in the Tasting Room at Kitchen Kettle Village in Intercourse, PA.

By Cheryl Radkiewicz

Are you ready for summer weather and entertaining? Well, it’s been quite a few years since I’ve visited Kitchen Kettle Village in Intercourse, PA., located in the heart of Lancaster County.

My sister and I recently popped down for a quick day trip.

This visit skyrocketed me to new, fresh, and easy ideas for summer snacks and drinks.  Kitchen Kettle provides a wealth of jams, jellies, relishes, pickles, syrups, salsas, sauces, mustard, jarred beets, garnishing sauces, soup mixes, cream cheese mixes, corn relish, chow chow, three bean salads and baked goods.  The products are aesthetically displayed on “tasting tables” tempting even the most strong-willed (my sister, not me).

Kitchen Kettle is only a stone’s throw away from outlet malls, so why not leave early and spend the day?  With the assistance of Gabby Fair, manager of the Jelly Room, I was able to photograph and copy their most popular recipes. By the way, they are all so quick  with little to no prep.. my kind of “no pressure” hosting.    

Peach Pineapple Cooler:

1-10 oz. jar Kitchen Kettle Peach Pineapple Jam
8 oz. Ginger Ale  (or diet)
8 oz. 7-Up  (or diet)

Fill blender with ice.  Add other ingredients. Blend until smooth. Serve in festive glasses and garnish with a pineapple wedge.  Makes 4 servings.


Cheryl's Cuisine kitchen kettle giftStrawberry Rhubard Mojito Cooler:

1/2 pint jar of Kitchen Kettle Strawberry Rhubarb Jam
1/2 pint jar of Kitchen Kettle Mint Jelly
1/2 gallon lemonade
1 liter club soda

Whisk together jam, jelly and your favorite lemonade.  Then add club soda. Best served chilled over ice.


Strawberry Pineapple Cooler:

1/2 of 10 oz. jar Kitchen Kettle Seedless Strawberry Jam
1/2 of 10 oz. jar Kitchen Kettle Pineapple Jam
10 oz. Ginger Ale
10 oz. 7-Up

Fill blender with ice.  Add other ingredients. Blend until smooth.  Serve garnished with a fresh strawberry. Makes 4 servings.


Raspberry Key Lime Spritzer:

1-10 oz. jar Kitchen Kettle Red Raspberry Key Lime Jam
12 oz. club soda
4 oz. lime juice
4 cups ice

Place all ingredients in blender and blend  on low power until ice is crushed. Pour into glasses and garnish with a lime wedge and fresh raspberries.  Makes 4 tall drinks.


Tailgate Cooler:

2- 8oz. bottles Raspberry Syrup
2-2 liter bottles Ginger Ale

In a punch bowl or large pitcher, gently mix syrup and ginger ale.  Add lots of ice and serve. Makes 16-20 one cup servings.


Cheryl's Cuisine Kettle VillagePepper Party Pleaser:

1-10 oz.  (1/2 pt.) jar Kitchen Kettle Pepper Jam or Jalapeno Jam
1- 8 oz. block of cream cheese, softened

Mix softened cream cheese and pepper jam.  Serve with your favorite crackers. This is known as the caviar of Lancaster County.  Yields 5-10 servings.


Raspberry Rhubarb Fluff: 

1/2 cup Kitchen Kettle Raspberry Rhubarb Jam
1- 8 oz. container marshmallow creme
16 oz. cream cheese, softened
Apples, pears, pineapples, pound cake or angel food cake for dipping

Place jam, marshmallow creme and cream cheese in a bowl and stir until thoroughly blended.  Place in refrigerator to chill. Serve with fruits or cake dippers.


Zetsy Tomato Basil Spread:

1/2 pint jar Kitchen Kettle Horseradish Mustard
1/2 pint jar Kitchen Kettle Tomato Basil Jam
8 oz. block cream cheese, softened

Spread a thin layer of mustard on top of the block of cream cheese.  Top with a generous layer of Tomato Basil Jam. Serve with crackers, pretzels, veggies, meat or cheese.


Four Berry Chicken:

1 1/2 lbs. boneless chicken breasts
3 Tbsp. olive oil
1 Tbsp. dried thyme
1 cup Kitchen Kettle Four Berry Jam
2 oz. white balsamic vinegar
1 Tbsp. granulated onion
1 1/2 cups favorite fresh berries

Cut chicken into medallions and saute’ in olive oil with thyme.  When chicken is nicely browned, remove from pan. Add four berry jam,  granulated onion and vinegar. Allow to simmer and add chicken. Serve over rice pilaf or cous cous.  Garnish with fresh berries.


Peach Melba:

1-10 oz. bottle Kitchen Kettle Red Raspberry Syrup

1 pound cake
4 large ripe yellow peaches

Slice cake into 8 slices and place in individual  sherbet dishes. Peel peaches and place 1/2 in each dish on top of cake.  Pour syrup over peaches and garnish with sliced almonds.

NOTE:  How about vanilla ice cream?

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