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Stuffed Pork Medallions with Roasted Pepper Pineapple Gin Sauce


Posted on by Courtney

We had a lovely turnout for our Annual Spirited Potluck with some delicious dishes. There was even a tie for Best In Show! Here is one of the recipes that took home bragging rights from this year’s potluck. 

Recipe by Frank Todaro

Ingredients:

Sauce and Medallions:

2 Pineapples

4 Red Bell Peppers

½ c. Anselmo Gin

Sauce:

3 Tbsp. Butter

1 Tbsp. crushed Garlic

½ c. grated Ginger

½ c. Brown Sugar

2 limes

Medallions:

4-1/2 Lb. Pork Loin

2 c. Flour

8 oz. Panko Bread crumbs

4 eggs beaten

about 1 cup of Canola oil for frying

Directions:

Peel and cut pineapples into 8 pie shaped segments each. Remove core.

Roast whole Red Bell Peppers on grill at 400 degrees for about 20 minutes, turning every 5 minutes until all surfaces (including tops) are blackened. Place immediately into gallon zip lock bag and seal. Allow to steam for at least 20 minutes.

Grill pineapple segments until nicely caramelized. Place segments into gallon zip lock bag and seal. Allow to cool. Add Gin to bag and reseal.

When peppers are cool, remove skin, stem, and seeds. Cut each pepper into 3 or 4 segments along lobe boundaries. Save liquid that collected in bag.

In a sauce pan, saute garlic in butter until lightly browned. Add grated ginger. Chop 4 pineapple segments into 1/2 inch chunks and add to sauce pan. Chop 2 pepper segments into half inch chunks and add to sauce pan. Add liquid from pepper bag, add zest and juice from lime, and brown sugar. Heat to boiling. Shut off heat. When cooled slightly, add juice from pineapple bag. Puree with immersion blender until smooth.

Trim any fat and membrane from pork. Slice across grain into 12 equal portions 1/2 inch thick. Place each slice into freezer bag and pound with meat mallet until 1/4 inch thick. Place a pepper and a pineapple segment on each pork slice. Roll so that pork forms a tight cover, tucking the ends in. In separate bowl or plate, season the flour with salt and pepper. Dredge each roll in flour. Brush any excess flour from roll. Allow rolls to sit until all flour has become moist from the meat juices.

Place Panko bread crumbs in a small bowl. Beat eggs in separate small bowl. Heat large skillet with 1/2 inch of oil until oil shimmers. Coat each roll with egg mixture then dip in bread crumbs and place into skillet. Cook until golden turning so that all sides are nicely browned. This should be done in two batches. Discard the oil and burnt crumbs and wipe the skillet clean between batches.

Slice each roll into 1/2 inch thick rounds. Serve on sticky rice with sauce.

Enjoy!

Boozy Elotes


Posted on by Julia Bryant

It’s Cinco De Mayo Time! Here is a game changer for your May 5th party — Boozy Headframe Elotes. MmmHmmm! If you are a big fan of the flavorful Mexican elotes, then you will love our whiskey-fied version.

Here’s what you’ll need:

Corn: 

6 — Husked Corn on the Cobs

1 Tb. of Chile Powder

Salt/ Pepper

1/4 cup Olive Oil

Shish Kabob Stick or Corn Holders

Destroying Angel Aioli:

1/4 cup Destroying Angel Whiskey

1/2 Lime

1/2 cup Mayonnaise

1 tsp. of Sugar

Toppings:

1 cup of ground Flaming Hot Cheetos

1/2 Lime in wedges

Valentina Hot Sauce or Tapatio Sauce

Crema Fresca or Sour Cream

1/2 cup crumbled Cotija Cheese

1/4 cup Chopped Cilantro

In a bowl, mix your mayonnaise, 1/2 lime- juiced, Destroying Angel Whiskey, and sugar. Taste, should be tart and boozy, add a pinch more of sugar if it’s overwhelming. Place into your fridge until you are ready to use it.

Turn on your barbecue (after a long winter this makes me SO happy to type). Heat to medium. Take your husked corns and rub them generously with olive oil then season with a pinch of salt, pepper, and chile powder on each corn. Place the seasoned corns directly onto the grill (hopefully you cleaned it…). Turn your corn after a few minutes on each side. This is the fastest way to cook corn and it will be done very quickly! Remove from the BBQ and place corn holders or a shish kabob stick into your cob.

Now, the fun part — the toppings! Spread the aioli on first, then roll your corn into the crumbled cotija cheese. Finish with ground Flaming Hot Cheetos, drizzle on your crema fresca, hot sauce (if you are up for the heat), and chopped cilantro. Serve with a lime wedge. Mmmmmm. Enjoy!

The Destroying Angel aioli is also excellent with Artichokes, Fried Calamari, onion rings…. you get my roll. It is goooooood!

Gin Rickey Cheesecake


Posted on by Julia Bryant

This velvety lime cheesecake, topped with a tart glaze, will win over any Mother-in-Law this Mother’s Day. No-baking. Gluten-Free. You can’t get any better than this!

This recipe was inspired by the Gin Rickey. The Rickey is a classic cocktail made from Gin, lime juice, and seltzer. A sure sign of summer, this cocktail was widely popular in the early 1900’s and a ode to Joe Rickey, a popular political figure. We took this simple summer drink and made it into a dreamy dessert for any occasion. Cheers!

Here is what you’ll need:

Cheesecake:

2 – 8oz Cream Cheese packages at room temperature

3/4 cup Lime Juice

1/3 cup Anselmo Gin

1 can Sweetened Condensed Milk

3/4 cup Heavy Whipped Cream Chilled

1/2 tsp. Vanilla

1 – Lime (1 Tb. lime zest / thinly sliced limes for decor)

7 inch – Springform Pan

Parchment Paper

Crust:

1 1/4 cup Ground Gluten Free Vanilla Wafers (we used Kinnikinnick) or Graham Cracker

4 Tb. Salted Butter

1 tsp. Granulated Sugar

Lime Glaze:

1 tsp. Unflavored Gelatin

2 Tb. Warm Water

1 – 4oz Chobani Lime Yogurt

2 Tb. Powdered Sugar

1/4 cup of Lime Juice

Optional: Green food coloring

 

Crust- Take your parchment paper and cut a 7 inch diameter circle to place on the bottom of your springform pan. Line the pan. In a bowl, microwave your butter for 30 seconds or until completely melted, add your sugar and ground cookies. Mix until well incorporated then sprinkle into the bottom of your springform pan. Using your fingers press the buttery crumbs into the bottom of the pan. Place into the fridge while you work on the next step.

Cheesecake- Take your chilled heavy cream and pour into a kitchen aid. Mix on high until stiff peaks form. Remove the whipped cream and place into the fridge for later use.

In your kitchen aid, mix your room temp cream cheese on high with the spatula. Be sure to scrap the bowl a few times so all the cream cheese has been mixed and is fluffy. Add your condensed milk and continue to beat until well incorporated. Next add your lime juice, vanilla, gin, and lime zest. Mix the batter well. Pull your whipped cream from the fridge and fold it into your cream cheese mixture. Pour the completed mix into your chilled crust and place back into the fridge, covered, overnight.

Glaze- In a bowl, combine lime yogurt, powdered sugar, and lime juice. Microwave for 20 seconds to heat up your mixture. In a separate bowl, combine your gelatin with warm water. Mix until the gelatin has melted completely. Add mixture to yogurt — be sure it is still warm! If you want to have a more vibrant green color, add a few drops of green food coloring, then mix. Pour liquid on top of chilled cheesecake in springform pan and refrigerate for at least 1 hour before serving.

Once set, top with your slices of lime and voila! Slice and enjoy.

Tiramisu with Orphan Girl


Posted on by Julia Bryant

Tiramisu, a classic Italian dish, is a layered dessert with mascarpone cheese, egg yolks, whipped cream, cocoa powder, and coffee dipped cookies. Translated, Tiramisu means, “cheer me up” or “pick me up” and that’s exactly what this dessert does. Now in true Headframe Spirits’ fashion, we took this classic dish and made it our own, infusing our Orphan Girl Bourbon Cream Liqueur into the recipe for the perfect Easter brunch dessert.

Here’s what you’ll need:

8oz. Marscapone Cheese

1 tsp. Vanilla

4 Egg Yolks

2/3 Cup of Granulated Sugar

1 Cup of Heavy Whipped Cream

1 Cup of Strong Coffee – cooled

1/4 Cup of Orphan Girl Bourbon Cream Liqueur 

2 Packages of Milk Chocolate filled Milano Cookies (found in any and every cookie aisle)

1/2 Cup Unsweetened Cocoa Powder

Optional: Chocolate Candy Eggs for Decor

This is an easy recipe to make. First, decide if you want to make one large Tiramisu or mini tiramisu cups (like the one we made). For the large Tiramisu, use a 9-inch springform pan and line the bottom with parchment paper. For a smaller Tiramisu (still enough for two), use 4-inch trifle dishes, they are usually sold in packages of 4.

In a Kitchen Aid or a large bowl with a mixer, beat your egg yolks with 1/3 cup of sugar. Continue to mix it until the dark yolks turn a light yellow color and the mixture doubles in size. Place this mixture into a separate bowl for later.

Next, beat your heavy whipped cream until it starts to thicken, then add the remaining 1/3 cup of sugar and the teaspoon of vanilla. Continue to mix until stiff peaks form. Add your mascarpone cheese and allow the mixture to fully combine. Take your yellow egg batter and gently mix it (use a spatula, not a mixer) with your whipped cream.

Now in a shallow bowl combine your chilled coffee and Orphan Girl Bourbon Cream Liqueur. You are ready to start assembling!

In your container of choice (trifle dish or springform pan), sprinkle your unsweetened cocoa powder using a fine-mesh sifter, until the bottom is evenly covered (about a Tb. worth). Take your Milano cookies and dip them into your coffee/ Orphan Girl mixture. Be sure to get them nicely coated. Then evenly place the cookies on the bottom of the pan. Take a large scoop of your whipped cream and egg batter and place into on top of the cookies, spreading it evenly over the surface. Dust the layer with your unsweetened cocoa powder again, then restart the process. Dipped cookies, whipped cream, cocoa powder… until you reach the top of your cake pan. Finish with some festive chocolate eggs then refrigerate for at least 4 hours.

Serve with a small glass of chilled milk and Orphan Girl. Cheers!

OG King Cake


Posted on by Julia Bryant

Fat Tuesday is almost here, and we’ve decided to put our own twist on a New Orleans’ classic to celebrate — the King Cake! The King Cake tradition was brought to New Orleans from France in 1870 and has become a symbol of Mardi Gras. Enjoy this special treat spiked with Orphan Girl for the ultimate Mardi Gras party dessert.

Here’s what you’ll need:

Bread:

1 Packet of Dry-Activated Yeast

1 1/3 Cup Lukewarm

1/3 Cup Granulated Sugar

2/3 Cup of Milk

4 Cups of Flour

1 Egg and 2 Tb. Water for Egg-wash

Filling:

8 oz softened Cream Cheese

1/4 Cup Orphan Girl Bourbon Cream Liqueur 

1/2 Cup of Powdered Sugar

1 tsp. Cinnamon

Piping Bag and tip

Icing:

1 1/3 Cup Powdered Sugar

1/2 tsp of Vanilla

1/4 Cup of Milk

Sprinkles: Purple, Green, Yellow (or Gold)

In a large bowl, place activated yeast and Lukewarm water mix until yeast is dissolved and bubbles appear. Add sugar, mix again. Add your milk into the mixture then slowly begin to incorporating your flour. Continue to mix until flour in well incorporated and a ball of dough has formed. Cover your bowl and dough with a cloth or plastic wrap and allow it to rise for 1 hour.

Preheat oven to 350, take your dough and begin to roll it out into a long rounded piece, place your plastic baby into the dough so it is well hidden. You can buy your plastic baby on Amazon, here. using some water pull the two ends together to make a large circle. Place your cake onto baking sheet with parchment paper underneath. whisk your egg and water in a small bowl to make an egg wash and brush that onto your bread. Bake until a light golden 25-30 minutes.

Once cooked, remove from oven and allow it to cool down.

In a kitchen aid, whip your softened cream cheese for 30 seconds. Slowly  add the powdered sugar until it is incorporated then add your Orphan Girl and cinnamon. Allow the mixture to whip together for a few minutes until the consistency is light. Place into your piping bag.

In a separate bowl, combine powdered sugar, vanilla, and milk to make your icing. The consistency should be pourable, if it is not add a Tb. more of milk.

Take your filling and begin to fill your bread from the inside of your circle, by using the tip of the piping bag to puncture the bread.  Do that on the inside and outside of the bread. Take your icing and pour it onto the top of your bread until the top is covered and immediately place your sprinkles on top: Purple, Green, Yellow (or Gold).

Serve to a large group! Whoever gets the baby in his/her slice of cake will have a year of luck and prosperity, or so they say. Let The Good Times Roll!

Recipe by Julia Bryant-Barrantes.

NEVERSWEAT CREAM STEAK SAUCE


Posted on by Julia Bryant

Love is in the air, and steak is on the grill! Top your cut of choice with our creamy whiskey steak sauce for an unforgettable meal. What a way to spend Valentine’s Day with your sweetheart.

Here’s what you’ll need:

1/4 Cup of Neversweat Bourbon Whiskey

4Tb. Salted Butter

1 tsp Chopped Garlic

1 tsp. Flour

1/2 tsp. Onion Powder

1/2 Cup Beef Broth

1/4 Cup Half n Half

dash of Worcestershire Sauce

pinch of Salt

1/2 tsp.Ground Pepper

 

Cook your steak to your liking. Let rest. In a saucepan, melt butter over medium heat, add flour, whisk mixture, add chopped garlic let rue bubble. Add Neversweat, then beef broth, onion powder, Worcestershire, salt and pepper. Give the flavors time to combine and come to a simmer. Pull from heat and immediately whisk in half n half.

Serve over warm steak with buttery masked potatoes and asparagus. Mmmmm…

Nothing says “I love you” like whiskey for two.

Cheers!

OG COCONUT MACAROONS


Posted on by Julia Bryant

This year give “Santa” cookies and milk he’ll really appreciate *Wink, Wink!* Yep, it’s that time of year and while you are getting ready to start your holiday baking, consider making this 10 minute recipe for the easiest macaroon around.

For Adults 21 and over.

 

Here’s what you’ll need:

For the Cookie:

1 Tb Orphan Girl Bourbon Cream Liqueur

2 egg whites

1 7oz package of sweetened coconut flakes

1/3 cup granulated sugar

3 Tb flour

dash of salt

For the Orphan Girl drizzle:

1/2 cup milk chocolate chips

1/4 cup Orphan Girl Bourbon Cream Liqueur

 

Preheat your oven to 325. In a bowl, combine salt, sugar, flour and coconut flakes until well mixed. In a separate bowl, lightly mix wet ingredients, Orphan Girl and egg whites. Combine both bowls, and mix until a sticky dough forms.

Using a Tablespoon scoop your dough onto a greased cookie sheet, carefully placing the perfect circles. Bake for 20 minutes or until golden brown.

While cookies are cooling, make your Orphan Girl drizzle. Take your chocolate chips and place them in a microwave safe bowl. Microwave them for 30 seconds, stir them, then add your Orphan Girl and microwave for another 30 seconds. Mix chocolate until silky.

Using a spoonful of your drizzle, quickly pour the chocolate onto your coconut macaroon. Continue until all your cookies have some Orphan Girl drizzle on top. Allow the cookies and chocolate to dry, and they are ready for gifting or enjoying all to yourself.

Mmmmmm… Happy Holidays, Team Headframe.

BAKED BRIE with ANSELMO CRANBERRY SAUCE


Posted on by Julia Bryant

It’s time to get festive! Thanksgiving is mere days away and if you need an appetizer that will impress your Thanksgiving host — We’ve got you covered! This baked brie is crunchy on the outside and soft and melty on the inside, topped with a boozy cranberry sauce for a sweet and tangy effect. Serve it with crackers, apples, or even all by itself, it’s a crowd favorite.

Here’s what you’ll need:

1/4 Cup Anselmo Gin

1 box Puff Pastry ( Thawed! You will use only one sheet unless you want to add some fun designs)

1 wheel of brie

1 jar of Cranberry Sauce with whole cranberries

1 Egg

1/2 tsp. Cinnamon

Crackers or Granny Smith apples ( I went with Focaccia crackers)

Thaw your puff pastry in the fridge overnight. Once ready, use a rolling pin and lightly roll out one of your puff pastry sheets with just a little bit of flour. Don’t press too hard or your pastry may not puff up. Cut your dough to the desired shape. I just folded it with the edges, but if you want it to have a perfectly rounded shaped cut the excess off. Put your brie in the middle and wrap the dough around the wheel. Ina bowl, whisk one egg with 3 Tb. of water, brush egg wash mixture onto your puff pastry wrapped cheese.

Preheat over to 425. Place wrapped Brie into the oven for 10 minutes or until the puff pastry dough is clearly puffed up and lightly browned. Lower temp to 375 and let the entire  pastry turn a nice golden brown color (5-10 minutes). Remove from oven and let cool.

In a medium saucepan place 1 cup of your Cranberry sauce and 1/4 cup of your Anselmo Gin with a 1/2 tsp of cinnamon heat on Medium High. Let the mixture come to a light boil, stir, then lower the heat to low. Let the mixture remain on low while stirring for a few minutes then after a taste test pour the mixture on top of your puff pastry creation.

Then, Feast! Happy Thanksgiving, Headframe Family!

This recipe is for 21 and over.

 

SPIKED BUTTERBEER


Posted on by Julia Bryant

Hey Potter fans! In honor of the release of the new Fantastic Beasts installment, Headframe Spirits decided to get extra spirited with the perfect cocktail to pregame with before the show. This adults only ButterBeer will give you all those Hogwarts feels with an extra nudge or two of our Neversweat Bourbon Whiskey.

Wands at the ready, it’s Butterbeer time!

Here’s what you’ll need:

1 shot of Neversweat Bourbon Whiskey

1 tsp. Butterscotch pudding mix

2 Tb. warm water

Cream Soda

Whipped Cream

Iced Mug

In an iced mug, stir two tablespoons of warm water and the teaspoon of butterscotch pudding mix until well mixed but still liquid. If you added too much pudding mix the mixture will be thick, add water until it turns liquid. Add one shot of Neversweat Bourbon Whiskey, then fill the rest of your mug with cream soda and top it off with whipped cream. Boom, “accio-butterbeer” anyone?

**For Adults 21 and over**

 

Speculator PieCaken


Posted on by Julia Bryant

Move over Turducken, there’s a new Thanksgiving marvel in town: the PieCaken!

We decided to make our own PieCaken filled with Headframe goodness, for 21 and over. Warning: this dessert will make you the life of your Thanksgiving party and you will be asked to make it again and again for every holiday.

Here’s what you’ll need:
1 Speculator Apple Pie, cooked & cooled, recipe here >>
http://bit.ly/2ipAxAg
2 Boxes of Spice Cake – follow box ingredients
2 Green Apples
1/2 Cup Light Brown Sugar
1/4 C. Heavy Cream
3 T. Unsalted Butter
1 Tsp. Cinnamon
6 Cups Sifted Powdered Sugar
1 1/2 Cups Unsalted Butter Room Temperature (3 Sticks)
1 Tb. Vanilla
1/4 tsp. Salt
1 Shot of Speculator Rye Whiskey
10-inch Springform Pan
Canola Oil Spray
Tin foil

Preheat the oven to 350. Make 2 boxes of Spice Cake, be sure to follow the instructions for high elevation if you live in the mountains like we do. Spray your springform pan with oil, pour cake batter onto the bottom until 1/3 is filled. Take your cooked and cooled pie and carefully place it on the batter. Fill the springform pan with remaining batter until it is 1 1/2 inches below the top of the pan. You will have remaining batter.

Place your PieCaken in the oven with a tray on the rack below. Cook for 30 minutes then cover the top of the springform pan with tin foil. Begin checking the PieCaken every 15 minutes to see if the middle is still loose. It will begin to solidify. Total bake time is on average 1 hour. Every oven is different so be sure to continuously check. Using a toothpick check your cake by poking a hole into the middle, the toothpick should come out clean. Once done, remove cake and place on a wired rack to cool. After 15 minutes, use a buttered knife to slowly loosen the edges of your cake. Open the springform and allow the cake to fully cool on the springform bottom. Leave to cool.

With a mixer, cream your 3 sticks of room temp butter, add salt and vanilla. Slowly add your sifted powdered sugar. Continue to beat until the buttercream is fluffy. Finish with 1 shot of Speculator and completely mix in. Set aside.

In a saucepan combine 3 T. of Butter with Brown Sugar and Cinnamon on medium-high. Add your peeled and sliced apples. Continuously mix until caramel forms. Remove from heat and whisk in heavy cream. Set mixture aside to cool.

Once your PieCaken is completely cooled, spread on your boozy buttercream and top it with your caramel apples allowing some of the caramel to drip down the cake. We topped it off with a swirl of buttercream and a bay leaf for some Thanksgiving flare.
Be sure to serve it with a scoop of french vanilla ice cream! Mmmmm…

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When you're in Butte swing by the Distillery and introduce yourself. We love getting to know the folks who share our passion. Cheers, John & Courtney.

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