Spice up an Old Fashioned with Jansal Valley Hot Pepper Honey, cultivated from local New England Hives and infused with ghost and chili peppers grown right at the source. Bonus points if you garnish with sliced fresh hot peppers too!
Persimmons are a unique, somewhat mysterious fruit to many. They come into season mid-fall and last through mid-winter, typically October-December each year. They look similar to a tomato, but taste like a papaya, have a stiff texture, and a die-hard cult following. Here we've utilized the tasty fruit in a classic cocktail that even the pickiest eaters can't help but try.
1½ parts Bourbon
1 part Persimmon Puree / recipe to follow
1 part fresh Sour Mix
Sparking Water / to top
Edible Marigolds / as garnish
for the Persimmon Puree:
3-4 large Persimmons / stems removed / quartered
¼ C Sugar
Water / as needed
For the Persimmon Puree:
In a blender, combine persimmons and sugar, adding water to thin to desired consistency.
For the Persimmon Sour:
Shake the bourbon, persimmon, and sour mix in a shaker filled with ice, then pour over ice and top with sparkling water. Stir, then garnish with edible marigolds.
No holiday dinner would be complete without mashed potatoes. The creamy, starchy comfort food is a staple year-round, but we like to add a little something special this time of here. In this recipe we are using organic russet potatoes, organic butter, and a Garlic & Herb Cheddar Cheese—which is not only flavorful, but saves you time, simplifies the preparation & cuts down on total ingredients!
Our Kilchurn Estate® Garlic & Herb Cheddar Cheese is handcrafted in the English countryside using traditional cheddar milling techniques. Garlic & herbs are incorporated into the mild, young cheese for savory flavor and aroma. Save a piece to enjoy on its own as you cook!