Category Archives: Appetizers

The Old Mill Super Bowl Chicken Wings

You can easily make restaurant-style chicken wings at home using our Devil’s Backbone Seasoning, barbecue sauces, and our Tennessee honey. The secret is to fry them first until partially cooked, drizzle with honey and hot pepper sauce, then bake in the oven until crispy and done. Serve with dipping sauces, such as a honey and soy sauce blend.

Makes 6 to 8 servings

Prep: 20 to 25 minutes

Cook: 32 to 35 minutes

Ingredients:

4 pounds chicken wings

Devil’s Backbone Seasoning, for sprinkling

3 cups peanut oil, for frying

1/3 cup The Old Mill Orange Blossom or Sourwood Honey

1 tablespoon liquid hot pepper sauce

Dipping Sauces: Barbecue sauce, Ranch dressing, Blue Cheese Dressing, or Honey Dipping Sauce

Honey Dipping Sauce:

½ cup honey

2 tablespoons soy sauce

1 clove garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon barbecue sauce

Chopped green onion or cilantro for garnish

Directions:
  1. Wipe the wings dry with paper towels. Leave them whole, with the drummette and wing tip attached. Sprinkle on all sides with the Devil’s Backbone seasoning. Place uncovered in the fridge. Preheat the oven to 375 degrees. Pour the peanut oil in a large cast iron skillet to measure 1 ½ inches deep. Preheat the oil to 350 degrees.
  2. Set aside the honey and hot pepper sauce for seasoning the fried wings. Prepare the sauces. For the Honey Dipping Sauce, place the ½ cup honey in a small bowl and whisk in soy sauce. Fold in garlic and ginger. Season with barbecue sauce. Sprinkle the sauce with cilantro or green onion.
  1. When the oil is hot and you are ready to fry, add a third of the chicken wings and fry until the skin begins to brown, about 4 to 5 minutes. (You can use the oil that remains to fry onion rings or French fries, or cool and chill for another use.) Remove the wings with tongs to a rack or brown paper to drain. Repeat with the remaining wings. Place all the wings on a clean baking sheet. Drizzle with the reserved honey and hot pepper sauce. Place the pan in the oven.
  2. Bake until the wings are crispy and done, about 20 minutes. Pile onto a serving plate and serve with bowls of the dipping sauces.

Watch Danielle from our Pottery House Cafe make them right here!

Homemade Boursin Covered in Christmas Jam

This is one of the easiest and most loved holiday appetizers. All you need to do is whip up a little herbed cream cheese in a food processor or blender, and then pour over a half jar of The Old Mill’s Christmas Jam. Something about the garlic, herbs, and saltiness of the cream cheese mixture known as “Boursin” partners just perfectly with the cranberries, pears, plums, oranges, and cinnamon in the sweet and irresistible jam. The cheese mixture makes enough for two rounds, so serve one and freeze the other. Or, gift it to a friend along with a jar of Christmas Jam! For big parties, make one large round, and cover it with the entire jar of jam.
Makes 8 servings
Prep time: 15 minutes
Chill time: 1 hour

Homemade Boursin:

1 small clove garlic, peeled
4 tablespoons (2 ounces) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tablespoon minced fresh chives or dill
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/8 teaspoon freshly ground pepper
1 jar (10.5 ounces) The Old Mill Christmas Jam
Whole wheat crackers for serving
Directions:
1. For the Boursin, drop the garlic clove into the bowl of a food processor or blender while the machine is running. Turn off the machine. Add the butter, cream cheese, chives or dill, parsley, salt, basil, thyme, and pepper. Blend in pulses until it is smooth.
2. Divide the mixture into two 5-ounce portions. Turn each portion into a ramekin or small bowl lined with plastic wrap. Press down on the mixture with a rubber spatula so that it packs into the ramekin or bowl. Cover the top with plastic wrap. Chill until firm, at least 1 hour.
3. To serve, unwrap one cheese mixture and turn out onto a platter. Spoon half of the contents of the Christmas Jam (about 2/3 cup) over the top. Serve with the whole wheat crackers of your choice. Store the other Boursin and rest of the jam in the refrigerator until time to serve again.
Note: In a pinch for a quick appetizer? Buy a 5-ounce round of Boursin cheese in the supermarket deli section, and pour a half jar of Christmas Jam over the top.

Jalapeno Cornbread Squares with Festive Toppings

Cornbread has been the backbone of the Smoky Mountain foodways for a long time. It was the bread that extended the everyday meal, making simple provisions more filling and interesting. But cornbread can be transported to the modern-day kitchen, too, where it is the perfect foil for festive holiday toppings of black eyed pea relish, pimento cheese, and sweet-hot pepper jelly. These country-style canapés are vegetarian-friendly and an easy do-ahead appetizer for busy holiday entertaining. They are the perfect accompaniment to ham, smoked turkey, even bowls of chili.

Jalapeno Cornbread Squares with Festive Toppings

Makes about 12 servings (about 54 squares)
Prep time: 20 to 25 minutes
Bake time: 15 to 20 minutes
Ingredients:
Cornbread:
2 large eggs
1 cup cream-style corn (frozen or canned)
1 cup buttermilk
1/4 cup vegetable oil
1/4 cup chopped green onions
1 cup shredded Cheddar or a Monterey Jack and Cheddar blend
Optional: 1 teaspoon diced jalapeno pepper and freshly ground black pepper to taste
Toppings:
1 cup prepared pimento cheese
1/4 cup pepper jelly, if desired
Thinly sliced ham and fresh figs
Directions:
1. Place a rack in the center of the oven, and preheat the oven to 425 degrees F. Mist a 13- by 9-inch metal baking pan with vegetable oil spray, and set the pan aside.
2. Place the cornbread mix, eggs, cream-style corn, buttermilk, and oil in a large mixing bowl and stir with a wooden spoon or spatula to just combine, 1 minute. Do not over-mix. Fold in the green onions and cheese, and the jalapeno pepper and black pepper if you like it spicier. Turn the batter into the prepared pan.
3. Place the pan in the oven, and bake until the cornbread is golden brown and springs back in the center when lightly pressed, 15 to 20 minutes. Remove the pan from the oven, and let the cornbread cool completely in the pan, 1 hour.
4. When ready to assemble, cut the cornbread into about 54 squares. Remove the squares to a large tray or sheet pan. Top some of the squares with a teaspoon of black eyed pea relish and the others with a teaspoon of pimento cheese. Top the pimento cheese-covered squares with a dab of pepper jelly, if desired, or candied pepper slices. Top the rest with thinly sliced ham or prosciutto rolled up into a little rose alongside a thin slice of fig. Arrange on a platter and serve at room temperature.