Blackberry Farm Brewery (BFB), located in Maryville, Tennessee, was founded on a love of sharing great beer with great company. Rooted in the hallmark hospitality of the renowned Blackberry Farm resort, BFB continues a tradition of gathering guests and friends around the table, whether that’s to simply enjoy the day, commemorate a special occasion or, of course, cheer on the Vols.
As our alumni corporate partner, BFB is sharing three of their favorite recipes that are a guaranteed hit at tailgates this football season, plus the perfect BFB beer to pair them with. Visit the Taproom in Maryville to watch the games and enjoy their beer, or stock your cooler and try these recipes for your next UT football party!
As our alumni corporate partner, BFB is sharing three of their favorite recipes that are a guaranteed hit at tailgates this football season, plus the perfect BFB beer to pair them with. Visit the Taproom in Maryville to watch the games and enjoy their beer, or stock your cooler and try these recipes for your next UT football party!
Benton’s Bacon and Beef Chili
Serves 8 to 10
Beer Pairing: BFB IPA – The bright hop presence in our signature IPA will do a great job cutting through the richness of the chili for a balanced and delicious pair.
Ingredients:
Serves 8 to 10
Beer Pairing: BFB IPA – The bright hop presence in our signature IPA will do a great job cutting through the richness of the chili for a balanced and delicious pair.
Ingredients:
- 2 ½ Tablespoons chili powder
- 2 Tablespoons salt
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 4 ounces Benton’s Bacon, diced
- 2 pounds ground beef
- 2 onions, diced
- 1 green bell pepper, diced
- 4 ounces tomato paste
- 1 28-ounce can Bush’s Chili Beans, with juice
- 2 16-ounce cans Bush’s Pinto Beans, drained
- 1 28-ounce can crushed tomatoes, with juice
- 1 teaspoon sambal olek
- ½ cup water
Additional ingredients for serving:
Sour cream, shredded cheese, sliced scallions and corn chips
To make:
Combine the chili powder, salt, garlic powder, cumin, black pepper and cayenne pepper in a small bowl.
Place the bacon in a large heavy-bottomed pot or Dutch oven, set over medium heat and cook, stirring frequently, until the fat has been rendered and the bacon is crisp. Add the ground beef, onions, bell pepper and half of the spice mixture, and cook, stirring occasionally, until the meat is cooked through and the onions are translucent, about 7 to 8 minutes. Break up the meat so that it cooks evenly.
Add the tomato paste and cook 3 to 4 minutes. Add the remaining spice mixture, chili beans, pinto beans, crushed tomatoes, sambal and water, and stir to combine. Decrease the heat to low and simmer for 1 to 1 ½ hours, stirring occasionally.
Serve with sour cream, shredded cheese, sliced scallions and your favorite corn chips.
Cheddar Crackers
Beer pairing: BFB Classic Saison – An amazing beer that pairs well with many dishes, Classic Saison will stand up well to the flavors of the cheddar while bringing forward dry, fruit notes.
Ingredients:
Sour cream, shredded cheese, sliced scallions and corn chips
To make:
Combine the chili powder, salt, garlic powder, cumin, black pepper and cayenne pepper in a small bowl.
Place the bacon in a large heavy-bottomed pot or Dutch oven, set over medium heat and cook, stirring frequently, until the fat has been rendered and the bacon is crisp. Add the ground beef, onions, bell pepper and half of the spice mixture, and cook, stirring occasionally, until the meat is cooked through and the onions are translucent, about 7 to 8 minutes. Break up the meat so that it cooks evenly.
Add the tomato paste and cook 3 to 4 minutes. Add the remaining spice mixture, chili beans, pinto beans, crushed tomatoes, sambal and water, and stir to combine. Decrease the heat to low and simmer for 1 to 1 ½ hours, stirring occasionally.
Serve with sour cream, shredded cheese, sliced scallions and your favorite corn chips.
Cheddar Crackers
Beer pairing: BFB Classic Saison – An amazing beer that pairs well with many dishes, Classic Saison will stand up well to the flavors of the cheddar while bringing forward dry, fruit notes.
Ingredients:
- 2 cups cheddar
- 1/2 lb. butter
- 1 1/2 cups all-purpose flour
- 1 teaspoon sea salt
- 1/4 teaspoon ground cayenne*
- 1 teaspoon crushed pepper flakes*
- 1 Tablespoon black sesame seeds
- 1 Tablespoon white sesame seeds
*The crushed pepper flakes and cayenne can be adjusted for your desired spice level.
To make:
Cream the cheddar and butter together in the mixer with the paddle.
Add all remaining ingredients, mixing until combined.
Roll the dough to about 1/8” thick. The oils from the cheese will make the dough sticky. Roll it between two pieces of parchment paper, or flour your countertop and rolling pin before working with the dough to help keep it from sticking. Sprinkle the rolled dough with coarse sea salt.
Dock, or poke, the dough with a fork to make small holes. Cut the dough with a small circle or square cutter, or free hand if you like, and place on a parchment paper-lined sheet pan. If you choose to keep the dough whole in the sheet pan for baking, you can always break it apart after it cools. Bake the crackers at 375 until lightly golden brown, about 15 minutes. If the crackers have the color you want but haven’t quite dried out to your liking, you can turn your oven off and leave it cracked open for the heat to escape. This will help dry them out a little more.
We love serving these crackers with pimento cheese and pickled vegetables.
Peach Vidalia Glazed Chicken Wings
Makes one dozen chicken wings
Beer pairing: BFB Goat Hill – This Kölsch features a slightly dry, crisp finish, making it a well-balanced pairing to go great alongside these wings.
Ingredients:
To make:
Cream the cheddar and butter together in the mixer with the paddle.
Add all remaining ingredients, mixing until combined.
Roll the dough to about 1/8” thick. The oils from the cheese will make the dough sticky. Roll it between two pieces of parchment paper, or flour your countertop and rolling pin before working with the dough to help keep it from sticking. Sprinkle the rolled dough with coarse sea salt.
Dock, or poke, the dough with a fork to make small holes. Cut the dough with a small circle or square cutter, or free hand if you like, and place on a parchment paper-lined sheet pan. If you choose to keep the dough whole in the sheet pan for baking, you can always break it apart after it cools. Bake the crackers at 375 until lightly golden brown, about 15 minutes. If the crackers have the color you want but haven’t quite dried out to your liking, you can turn your oven off and leave it cracked open for the heat to escape. This will help dry them out a little more.
We love serving these crackers with pimento cheese and pickled vegetables.
Peach Vidalia Glazed Chicken Wings
Makes one dozen chicken wings
Beer pairing: BFB Goat Hill – This Kölsch features a slightly dry, crisp finish, making it a well-balanced pairing to go great alongside these wings.
Ingredients:
- 12 chicken wings
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 Tablespoon vegetable oil
- 3/4 cup Blackberry Farm Peach Vidalia Jam
To make:
Preheat an oven to 400° F.
In a mixing bowl, combine the salt, pepper and vegetable oil. Toss the chicken wings in the oil and place in a single layer on a baking sheet. Put the wings in the center rack of the oven and bake for 10 minutes. Remove from the oven, turn the wings over, then return them to the oven for another 10 minutes. While they are cooking, heat the Peach Vidalia Jam in a small saucepan over medium-low heat, and stir until it is just warm and loosened up a bit. Remove the wings from the oven, brush each wing with the warm jam and return to the oven. Cook for another 10 minutes. The jam creates a delicious sweet and savory glaze on the meat. Remove the wings from the oven, allow them to rest for five minutes and serve!
Preheat an oven to 400° F.
In a mixing bowl, combine the salt, pepper and vegetable oil. Toss the chicken wings in the oil and place in a single layer on a baking sheet. Put the wings in the center rack of the oven and bake for 10 minutes. Remove from the oven, turn the wings over, then return them to the oven for another 10 minutes. While they are cooking, heat the Peach Vidalia Jam in a small saucepan over medium-low heat, and stir until it is just warm and loosened up a bit. Remove the wings from the oven, brush each wing with the warm jam and return to the oven. Cook for another 10 minutes. The jam creates a delicious sweet and savory glaze on the meat. Remove the wings from the oven, allow them to rest for five minutes and serve!
