Three Tasty Sweet and Savory Recipes Made with Natural Ingredients
Recipes including peach mocktails, honey fried chicken and citrus butter tarts
THE BOOZY BOTANIST’S PEACHES ‘N’ CREAM MOCKTAIL
Serving – 1 Mocktail
1 can non-alcoholic Grüvi Peach Pie Ale (another fab Colorado product!) 1 1/2 ounce oat milk
1/2 ounce fresh lime juice
1/2 ounce The Boozy Botanist Calendula Chamomile Simple Syrup
1 dropper The Boozy Botanist Vanilla Peach Bitters
Add all ingredients except the Grüvi Peach Pie Ale to a shaker with ice. Shake and strain ingredients into a martini glass over ice, top with Grüvi Peach Pie Ale. Garnish the rim with slices of local Palisade peaches.
BJORN’S SWEET AND SPICY HONEY FRIED CHICKEN
4-6 boneless, skinless chicken thighs OR skin-on drumsticks
2-4 boneless, skinless chicken breasts
3 cups buttermilk
4-6 cloves of garlic
3 cups all-purpose flour
2 tablespoons ground cayenne pepper
1 tablespoon salt
4 cups corn oil for deep-frying
Björn’s Sweet and Spicy Honey
2-4 charred cayenne chiles, if desired
Marinate the chicken in the buttermilk and whole garlic cloves for up to 24 hours but at least 20 minutes. (Buttermilk will not only help tenderize, but it also helps the flour stick to the chicken.)
Mix flour with cayenne and salt. Coat chicken pieces in flour mixture, making sure to press it onto all surfaces. Don’t be shy; you can’t get too much coating on there, and the more you get, the crispier the chicken will be. Place breaded chicken on a plate or cutting board while the oil heats up. Heat oil in a heavy-bottom pan (Le Creuset or cast iron) on medium to medium-high for 2-3 minutes or until it bubbles vigorously when a small piece of breading is dropped in. Once the oil is hot enough, place as many pieces of chicken in the pan as will fit without overlapping.
Fry, turning and checking occasionally, for 10-15 minutes or until golden brown. Use tongs to retrieve a large piece, then use a sharp knife to cut completely through the meat to make sure the juices are clear. Place cooked chicken on a wire rack or paper towel-lined platter. Serve with Björn’s Sweet and Spicy Honey or turn up the heat even more by garnishing with dried chiles.
FIREWORKS FINISHING BUTTER’S CITRUS SPICE BUTTER TARTS
2 sheets of puff pastry, defrosted
5 ounces cream cheese, softened
1 tablespoon heavy whipping cream (for the filling)
2 tablespoon granulated sugar
1 teaspoon vanilla extract
3 ounces lemon curd
1 1/4 ounces Fireworks Citrus Spice Butter Burst
1/2 cup powdered sugar
1 1/2 tablespoons heavy whipping cream (for the icing) 1/2 teaspoon lemon zest
In a medium-sized bowl, combine the cream cheese, 1 tablespoon whipping cream, granulated sugar and vanilla extract, and beat until smooth and fluffy. In a small bowl, combine the lemon curd and melted Fireworks Citrus Spice Butter Burst. Next, place an egg in a small bowl, whisk until thoroughly mixed and then set it aside.
Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Lay a sheet of puff pastry onto a lightly floured surface and cut into 8 equal rectangles; repeat with the second sheet of puff pastry. In the middle of each of 8 rectangles, spread about a tablespoon of cream cheese mixture and then a tablespoon of citrus mixture, leaving about 1/4 inch around the edges to seal the pastry. Cover each rectangle with a pastry rectangle and use a fork to press along the edges to seal. Use the fork to poke the middle of the top pastry a couple of times to allow for steam to escape. Brush each pastry with the beaten egg.
Bake for 18-20 minutes, until golden brown. Let the pastries cool for about 5 minutes before adding glaze. To make the glaze, in a shallow bowl, whisk powdered sugar with cream until smooth. Add the lemon zest. Transfer the glaze into a piping bag or a ziplock bag, snip off a little tip and drizzle each pastry with glaze. Pair with local vanilla ice cream and fresh berries.