The Backwoods Kitchen

The Backwoods Kitchen The Backwoods Kitchen is a woman owned business that sells at local farmers markets.

The Backwoods Kitchen is a woman owned business run by atwo women who are enthusiastic about providing fresh and naturally grown produce to the community. We specialize in small batch, Canning, and take great pride in providing our community with homemade specialty Jams, Jellies, Salsa, Sweet pickled Jalapenos, Dilly beans, Pickled corn, Extracts for baking. During the summer months we harvest fro

m the garden, fresh herbs, and vegetables. We will be adding fresh Chicken eggs, Fresh baked goods and we expect to be in full production of the small fruits and Apples by 2026, with yields increasing each year going forward.

The Golden Honey Margarita (cocktail)This uses the brine to create a "sweet-and-sour" effect that plays perfectly with t...
08/11/2026

The Golden Honey Margarita (cocktail)
This uses the brine to create a "sweet-and-sour" effect that plays perfectly with tequila's agave notes.

The Mix:
2 oz Silver Tequila
1 oz Fresh lime juice
¾ oz Hot Honey Carrot Brine

The Shake: Shake vigorously with ice. The honey in the brine creates a beautiful, frothy head on the drink.
The Serve: Strain into a salt-rimmed glass. Garnish with a thin ribbon of pickled carrot.

Fiery Carrot Mary (Snapper Style) mocktailThe vinegar, garlic, and chili flakes already in your brine mean you have a bu...
08/11/2026

Fiery Carrot Mary (Snapper Style) mocktail
The vinegar, garlic, and chili flakes already in your brine mean you have a built-in shortcut to a stellar savory mocktail.
The Flavor: Savory, umami-rich, thick, and aggressively spicy.

Ingredients:
1.5 oz hot honey carrot pickling brine
4 oz tomato juice or V8
1/4 oz fresh lemon juice
2 dashes Worcestershire sauce
a pinch of celery salt.

How to Make: Combine all ingredients in a shaker with ice. Shake briefly to chill (do not over-dilute), then strain into a glass filled with fresh ice.
Garnish: A celery stalk, a lemon wedge, and a few whole pickled carrots sitting in the glass.

Sweet Ricotta & Pickled Carrot Puff TartPrep time: 15 mins | Bake time: 20–25 mins | Yield: 4 servingsIngredients1 sheet...
08/11/2026

Sweet Ricotta & Pickled Carrot Puff Tart

Prep time: 15 mins | Bake time: 20–25 mins | Yield: 4 servings

Ingredients
1 sheet puff pastry (thawed)
1 cup whole-milk ricotta cheese
2 tbsp plain honey
1 tsp orange zest
1 cup drained hot honey pickled carrots (sliced thinly on a bias)
1 egg (beaten, for egg wash)

Instructions
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet slightly. Score a 1/2-inch border around the edge with a knife (do not cut all the way through). Prick the inside rectangle with a fork.
3. Whisk ricotta, plain honey, and orange zest together. Spread this mix evenly inside the pastry border.
4. Arrange the pickled carrot slices in a slightly overlapping pattern over the ricotta.
5. Brush the pastry border with the beaten egg. Bake for 20 to 25 minutes until the pastry is puffed and deeply golden. Serve warm with vanilla ice cream.

Hot Honey Carrot CakeThe vinegar in the brine reacts with baking soda to create an incredibly light and airy crumb. The ...
08/11/2026

Hot Honey Carrot Cake

The vinegar in the brine reacts with baking soda to create an incredibly light and airy crumb.

The Cake:
2 cups all-purpose flour
1.5 tsp baking soda
1 tsp cinnamon
½ tsp ginger
1 cup oil
1 cup brown sugar
3 eggs
2 cups of finely minced Hot Honey Pickled Carrots
2 tbsp of the Hot Honey Pickled Carrot brine.

Instructions
1. Mix flour, baking soda, cinnamon, and ginger.
2. In a separate bowl whisk oil, brown sugar, and eggs add it to the dry mixture
3. Fold in finely minced Hot Honey Pickled Carrots and 2 tbsp of the pickle brine.
4. Bake at 350°F for 35–40 minutes.

The Spiced Frosting:
Beat 8 oz cream cheese and ½ cup butter until fluffy. Add 2 cups powdered sugar, 1 tsp vanilla, and 1 tsp of hot honey brine from the jar.

The Slow Cooker: Braised Hot Honey Beef Short RibsThe long cook time melts the beef fat into the acidic brine glaze, cre...
08/11/2026

The Slow Cooker: Braised Hot Honey Beef Short Ribs

The long cook time melts the beef fat into the acidic brine glaze, creating an incredibly rich, sweet, and tangy gravy.

Ingredients
3 lbs of bone-in beef short ribs heavily
salt and pepper to taste
1 sliced yellow onion
4 smashed garlic cloves
1 jar of hot honey pickled carrots
1/2 cup of hot honey pickled carrot brine
1/2 cup of beef broth
2 tbsp of tomato paste

Instructions
1. Season the beef short ribs heavily with salt and pepper. Sear in a hot skillet for 3 minutes per side until deeply browned.
2. Place sliced yellow onion and smashed garlic cloves at the bottom of your slow cooker. Lay the seared ribs on top.
3. Whisk the hot honey carrot brine with beef broth and tomato paste. Pour over the ribs.
4. Cover and cook on Low for 7 to 8 hours (or High for 4 to 5 hours) until the meat is completely fork-tender and falling off the bone.
5. Remove the ribs. Strain the liquid into a saucepan, skim off the surface fat, and simmer for 10 minutes until it reduces into a glossy gravy.
6. Shred the beef over mashed potatoes, spoon the rich gravy over the top, and pile fresh hot honey pickled carrots on the side for a bright, crunchy contrast.

Sticky Hot Honey BBQ GlazeThis glaze reduces into a thick, glossy coating that pairs perfectly with pork chops, chicken ...
08/11/2026

Sticky Hot Honey BBQ Glaze

This glaze reduces into a thick, glossy coating that pairs perfectly with pork chops, chicken wings, or roasted salmon.

Ingredients:
1 cup of leftover pickling brine
1/2 cup of brown sugar
3 tbsp of tomato paste
1 tbsp of soy sauce
1 tsp of garlic powder

Instructions
1. Combine leftover pickling brine, brown sugar, and tomato paste to a small saucepan.
2. Stir in soy sauce and garlic powder until completely integrated.
3. Place the saucepan over medium-high heat until the mixture reaches a rolling boil.
4. Turn the heat down to low. Simmer for 10 to 12 minutes, stirring frequently so the sugar does not burn.
5. Remove from heat once the liquid reduces by half and easily coats the back of a spoon.
6. Brush onto your protein during the last 5 minutes of cooking to prevent burning.

Hot Honey Pickled CarrotsSweet, spicy, and tangy, Hot Honey Pickled Carrots add a bright crunch to everyday meals, snack...
08/11/2026

Hot Honey Pickled Carrots

Sweet, spicy, and tangy, Hot Honey Pickled Carrots add a bright crunch to everyday meals, snack boards, and simple appetizers. They pair especially well with creamy cheeses, savory meats, rich dishes, and fresh market favorites.
A sweet-and-spicy market favorite!

Cheese & Charcuterie
Creamy cheeses: The carrots’ sweet heat and tangy crunch are delicious with goat cheese, Brie, whipped feta, burrata, fresh mozzarella, sharp cheddar, Gruyère, Manchego, Parmigiano-Reggiano, or blue cheeses.
Prosciutto & salami: Wrap a carrot stick with salty cured meat for an easy sweet-and-savory bite.
Hummus: Spoon the carrots over creamy hummus, or blend them with chickpeas and tahini for a hot honey carrot hummus.
Goat cheese crostini: Spread goat cheese on toast or baguette slices and top with pickled carrots for a simple farmers market appetizer.
Appetizer skewers: Thread hot honey pickled carrots with prosciutto, fresh mozzarella, and cherry tomatoes. Finish with olive oil and a drizzle of balsamic glaze.

Charcuterie boards: Add them to grazing boards for color, crunch, and a bright contrast to rich cheeses and cured meats.
Whipped ricotta: Serve them over creamy ricotta as an appetizer, side, or fresh flatbread topping.
Flatbread: Top toasted naan or flatbread with whipped ricotta and hot honey carrots for an easy, elegant starter.

Best Meat Pairings
Poultry
Fried chicken: The sweet heat complements crispy chicken, while the tangy pickle cuts through the richness.
Grilled chicken thighs: Juicy, charred chicken is even better with a crunchy sweet-spicy topper.
Feta and spinach chicken meatballs: Salty feta and tender chicken pair nicely with the carrots’ bright crunch.
Roasted chicken: Serve as a simple side for a bright, flavorful finish.
Smoked or roasted turkey: Sweet heat pairs beautifully with smoky or roasted poultry.
Roasted duck: The carrots bring a sharp, bright contrast to rich duck breast.
burgers: Pile them onto chicken burgers for crunch and tangy balance
Pork
Pulled pork: The carrots add bright, zesty balance to smoky, rich pork.
Pork carnitas: Bright vinegar and sweet heat lift rich shredded pork.
Pork chops: Serve alongside pan-seared or grilled chops for a sweet-tangy twist.
BBQ favorites: Pair with ribs, smoked pork, or brisket for a tangy counterpoint to rich, smoky flavors.

Beef
Garlic butter steak bites: Serve on the side for a bright pop of flavor.
Smoked brisket: Use them like pickles, with an extra layer of sweet heat.
Beef burgers: Add a few slices to cheesy burgers or brisket sandwich for a crunchy, tangy balance.
Short ribs: Rich braised beef shines with a bright, acidic side.

Seafood
Salmon: The carrots brighten rich fish, especially baked or grilled salmon.
Grilled salmon: Their acidity balances the fish’s natural richness, while the honey notes complement the char.
Blackened whitefish: The sweetness helps mellow bold Cajun-style seasoning.
Sandwiches & burgers: Pile them onto chicken burgers, brisket sliders, or deli sandwiches for crunch and tangy balance.
Lamb
Lamb tacos: Use as a topping for sweet-spicy crunch and bright flavor.
Game Meats
Burgers: Top elk or venison burgers in place of regular pickles for a sweeter, spicier upgrade.

Main Course Ideas
Tacos & banh mi: Use as a vibrant topper for fish tacos, pulled pork, carnitas, chicken tinga tostadas, or vegetarian mushroom banh mi.
Enchiladas and Burritos: Top enchiladas to cut the richness of the cheese and sauce.
Enchiladas & burritos: Add on top to cut the richness of cheese, sauce, and savory fillings.
Rice dishes: Chop or slice into rice bowls, fried rice, or grain bowls for color, crunch, and tang.
Sandwiches & wraps: Add them to wraps, lettuce wraps, BLTs, grilled cheese, or avocado toast for a crunchy, zesty lift.
Salads & sides: Toss into salads, grain bowls, slaws, macaroni salad, cucumber salad, or serve beside roasted vegetables for extra brightness.

Other suggestions
Glazes & sauces: Chop finely and stir into mayo, yogurt, or sour cream for a quick spicy-tangy condiment.
Eggs: Spoon over scrambled eggs or use small slices to garnish deviled eggs.
Soups & stews: Add a few pieces on top for a bright, flavorful garnish.
Relish-style topping: Serve with pickled onions or jalapeños for tacos, nachos, bowls, and grilled meats.
Snack straight from the jar for a sweet, spicy, crunchy bite.

Desserts
Try them as a fun twist in hot honey carrot cake, carrot-ginger hand pies, cheesecake jars, sweet ricotta puff tarts, or as a candied-style cheesecake topper.

Beverages
Drinks
Non-alcoholic mocktails: Try a Pickled Sunset-style mocktail with a splash of brine for sweet heat and brightness.

Cocktails: Use a carrot or a splash of brine in a margarita, martini, or Bloody Mary for a bold garden-fresh twist.

Maple Apple Butter Roasted Venison LoinVenison’s naturally lean and slightly earthy profile is the perfect match for the...
08/07/2026

Maple Apple Butter Roasted Venison Loin
Venison’s naturally lean and slightly earthy profile is the perfect match for the sweet-and-tart depth of Maple Apple Butter. The fruit acids in the "jam" help tenderize the wild game while the maple provides a caramelized finish that tames any "gamey" notes. This recipe works best for backstrap or tenderloin, focusing on a quick sear and a slow-roast finish to keep the meat juicy.

Ingredients:
1–1.5 lbs Venison loin or backstrap, trimmed of all silver skin
½ cup Maple Apple Butter
2 tbsp Dijon mustard
1 tbsp Soy sauce (for savory balance)
1 tsp Crushed juniper berries (classic venison pairing)
2 tbsp Butter or Ghee
Fresh rosemary or thyme

Instructions:
1. Marinate (Optional): For deeper flavor, whisk together the maple apple butter, mustard, soy sauce, and juniper berries. Rub half of this mixture over the venison and let it sit in the fridge for 2–4 hours.
2. Sear: Season the venison with salt and pepper. Heat a cast-iron skillet over high heat with butter/ghee. Sear the loin for 2–3 minutes per side until a dark crust forms.
3. Glaze: Reduce heat to medium. Pour the remaining maple apple butter mixture over the meat, turning the loin to coat it completely.
4. Roast: Transfer the skillet to a 250°F (120°C) oven. Cook until the internal temperature reaches 125°F–130°F for medium-rare (usually 15–20 minutes depending on thickness).
5. Rest: This is critical for venison. Let the meat rest for at least 10 minutes before slicing to allow the juices to redistribute.

Apple Butter SnickerdoodlesAdding apple butter to cookie dough creates a soft, cake-like texture with a spiced apple fin...
08/07/2026

Apple Butter Snickerdoodles
Adding apple butter to cookie dough creates a soft, cake-like texture with a spiced apple finish.

Ingredients
1/2 cup Unsalted Butter (softened)
1/2 cup Maple Apple Butter
1 1/2 cups Sugar
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour
1 1/2 teaspoon Cream of Tartar (for less tang, use 1 teaspoon)
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
Cinnamon-Sugar Mixture:
1/4 cup Sugar
1 1/2 Tablespoons Cinnamon

Instructions
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream butter, Maple Apple Butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
3. Stir in flour, cream of tartar, baking soda, and salt, just until combined.
4. In a small bowl, stir together sugar and cinnamon.
5. If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth. Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. *To make flatter snickerdoodles, press down in the center of the ball before placing in the oven. This helps to keep them from puffing up in the middle. *
6. Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.

Brown Butter Apple BlondiesThese chewy bars use apple butter in the batter and a maple glaze on top for a "double dose" ...
08/07/2026

Brown Butter Apple Blondies
These chewy bars use apple butter in the batter and a maple glaze on top for a "double dose" of fall flavors.
Prep time: 15 mins | Cook time: 30 mins

Ingredients:
¾ cup browned butter (melted until nutty/brown)
1 cup brown sugar
½ cup Maple Apple Butter
2 eggs
1 tsp vanilla
2 ¼ cups flour
1 tsp baking powder
1 tsp cinnamon.
The Glaze:
1 cup powdered sugar
3 tbsp maple syrup
3 tbsp melted butter
a pinch of cinnamon.

Instructions:
1. Preheat oven to 350°F. Line a 9x13 inch pan with parchment paper.
2. Whisk the browned butter, sugar, and apple butter. Add eggs and vanilla.
3. Stir in dry ingredients until just combined. Spread into the pan.
4. Bake for 25–30 minutes until the center is set.
5. Once cooled, whisk glaze ingredients and drizzle over the top.

Address

Danbury, WI
54830

Telephone

+16087099115

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