Featured Recipes

PB&J Martini

 

My brother definitely thought out of the box with this one and created the PB&J Martini. It takes the peanut butter and jelly sandwich you knew as a kid to a whole new adult level.  Here's how you make it! 

Ingredients:

• 3 tbsp Bodacious Blueberry Ghost Gold 
• 2 jiggers of Skrewball Peanut Butter Whiskey
• 4 tbsp finely crushed peanuts

To prepare martini glass:

Smear 1 tbsp of Bodacious Blueberry on one plate, crushed peanuts on another. Dip the rim of the glass in the jam then the crushed peanuts. 

Place remaining ingredients in shaker with ice. Shake vigorously and pour. 

Throw some whole peanuts in drink for garnish.

Cheers!

 

 Crispy Wings with Ghost Gold Sauce

There are some REALLY good BBQ sauces out there, but adding Ghost Gold to your favorite can take them to the next level. Pick your favorite...preferably without heat, the Ghost Gold jam will take care of that for you!

If you want, feel free to make your own BBQ sauce too then follow this recipe.  

Ingredients:

Wings:

• 2 1/2 lbs chicken wings
• 2 tsp kosher salt
• 1 tsp pepper
• 1 tsp smoked paprika

Sauce:

• 1/2 c your favorite mild BBQ sauce
• 1/4 c Ghost Gold flavor of your choice (any one of them will work)
• 1/4 Worcestershire sauce
• 3 tbsp honey
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp onion powder
• 1 garlic clove (finely crushed)
• 1 tsp Dijon or yellow mustard

 Garnish:

• 1/4 c chopped fresh parsley
• Ranch or Blue Cheesing dressing for serving 

For the wings:

Preheat oven to 400 degrees F. Line a sheet pan with foil (for easy clean up) then place a metal rack on top of pan allowing for heat circulation. Pat the wings dry with paper towels then sprinkle with salt, pepper, and smoked paprika. Turn wings and repeat. Place them on the rack making sure they do not touch.  

Bake about 25 minutes then turn over and bake for an additional 20 minutes or until golden brown. 

For the hot sauce:

Add the BBQ sauce, Ghost Gold jam, Worcestershire sauce, honey, salt,  pepper, garlic, onion powder, and mustard in a small pot over low heat. Stir to combine. Bring to a simmer and continue to cook on low until slightly thickened, about 20 minutes.  

Remove the wings from the oven and turn the oven to broil. One at  a time, dunk the wings in the sauce, place them back on the rack and broil for 3 minutes to caramelize.  

Place wings on platter and sprinkle fresh chopped parsley on top. Serve with dressing for dipping. Enjoy!

 

Ghost Gold Thumbprint Cookies

 

 Ingredients:

• 1 cup unsalted butter (softened)
• 2/3 cup granulated sugar (plus 3 tbsp for rolling the cookies)
• 2 large egg yolks (room temperature)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 1/3 all purpose flour
• 1/2 cup Ghost Gold jam of your choice 

 

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In a bowl, or stand mixer with paddle attachment, cream together the butter and sugar for 2 minutes or until well combined. Mix in the egg yolks, vanilla extract and salt until combined, then mix the flour in. First it will be a bit crumbly but don't worry keep mixing...it will come together.  

Using a tablespoon, measure out the dough and roll into a ball then if you wish, roll in the extra 3 tbsp of sugar. Use your thumb or back of a spoon to press an indentation into each ball of cookie dough. Spoon 1/2 tsp Ghost Gold jam in each indentation.  

Bake at 350 degrees F for 12-14 minutes or until lightly brown on bottom and set. Let cool for 10 minutes then transfer to wire rack to cool completely.  

 

  Ghosted Cheesecake

My sister turned up the heat on Nigella Lawson's delicious cheesecake recipe.    She tweaked Lawson's creation by including Ghost Gold in its ingredients.This velvety, decadent dessert is hands down the best you will ever taste.   

 

FOR THE BASE

• 10 sheets graham crackers
• 5 tablespoons unsalted butter (melted or very soft)
• 2½ cups cream cheese
• ¾ cup superfine sugar
• 3 large eggs
• 3 large egg yolks
• 1½ tablespoons vanilla extract
• 1½ tablespoons lemon juice
• a 4oz jar of Razzmatazz or your favorite Ghost Gold jam

FOR THE TOPPING

• ½ cup sour cream
• 1 tablespoon superfine sugar
• ½ teaspoon vanilla extract
• Ghost Gold jam

METHOD

1. Process the graham crackers until they are like crumbs, then add the butter and pulse again. Line the bottom of a 8-inch spring form tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 350ºF.
2. Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks. Finally add 3oz Ghost Gold jam, the vanilla and lemon juice. Heat up a kettle of water.
3. Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.
4. Pour the cream-cheese filling into the chilled graham cracker base, and then pour hot water from the kettle into the roasting tin around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes. It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in. Whisk together the sour cream, sugar,vanilla and the rest of the Ghost Gold for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.
5. Take the roasting tin out of the oven, then gingerly remove the springform, unwrap it and stand it on a rack to cool. When it's cooled down completely, put it in the fridge, removing it 20 minutes before eating to take the chill off.
6. Unmold and when you cut into it, plunge a knife in hot water first.
7. Adorn with your favorite fruit. If you're daring, smear the plate with Ghost Gold and sprinkle red or ghost pepper flakes on top. Holy Smokes!