Thanksgiving is just around the corner and while everyone is preparing for their big meal of turkey and all the fixins’, you’re thinking about what’s to drink. While some might stick with the standard wine and beer to celebrate the holiday, you’ll want to kick it up a bit with something spicy. Here are 2 spicy drink recipes perfect for turkey day.
Atomic Fireball Shooter
Get the relatives sloshed and happy with this hot and sweet concoction. Mix Bacardi, cinnamon schnapps and hot sauce for one powerful kick your family will never forget.
Bloody Mary Pitchers
If you’re having a Thanksgiving Day brunch, you better bring out the Bloody Marys. Make sure they are extra spicy this season by mixing the vodka, tomato juice and celery sticks with the hot sauce of your choice.
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
6 ounces (or so) assorted jam – try our Hot Licks Raspberry Jam or Blackberry Habanero
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat.
Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Beat in egg yolks and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball.
Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.
Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.
1 pound Bacon, cut into ¾-inch pieces
1½ cups diced onion
Spicy Hot Licks Blackberry Habanero Jam
2 tablespoons Dijon mustard
Good quality white bread
6 oz Brie cheese, sliced
Butter the outsides of each of the pieces of bread. Place a slice of cheese on the unbuttered side of 4 pieces of the bread. Spread some of the bacon and jam on top of the cheese. Divide the Brie between the sandwiches and layer on top of the jam, followed by a slice of American cheese. Place the remaining bread on top of the cheese, buttered side out.
Heat a griddle over medium-low heat. Cook the sandwiches until golden brown and the cheese has melted. Enjoy!
JELLY FILLED DONUTS
2 tablespoons active dry yeast
1/2 cup milk (100 degrees to 110 degrees)
1/3 cup + 1 teaspoon sugar
2 1/4 cups all-purpose flour
3 large egg yolks
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
3 cups vegetable oil
1 cup spicy Hot Licks Raspberry Jam
Place yeast, warm milk, and 1 teaspoon sugar in a small bowl. Set aside until foamy and doubled in size, about 15 minutes.
Place flour in a large bowl. Create a well in the center and add eggs, yeast mixture, 1/4 cup sugar, butter, and salt. Using a wooden spoon, stir dough starts to come together and is sticky. Flour a work surface and knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in a lightly oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
Lightly flour a work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 2 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
The holiday season is in full affect. Your party invitations are piling up and there is one thing you have to do – ‘BRING AN APPETIZER’. Well, we have a really easy, delicious appetizer recipe you can change up at a moments notice. All you need are three ingredients: Jam, cream cheese and crackers. BUT, don’t just use any jam – try a sweet and spicy jam like our Blackberry Habanero – this will not disappoint. Warning, it is spicy and you may need a side of eggnog to help cleanse your tongue. Here is the recipe… Enjoy!
Pick your jam! Hotlicks Blackberry Habanero Jam is so flavorful it will have your mouth bursting in pleasure and pain. The sweetness is then taken over by a spicy, hot habanero flavor complimenting the blackberry flavor. Leaving a kick in your mouth with the sweetness of the fruit.
So easy – just take your favorite block of cream cheese and smother it in Hotlicks Blackberry Habanero Jam (or your favorite spicy jelly). These flavors compliment each other so well.
Serve with side of pears and your favorite crackers. So delicious and appealing to the eyes with these bright colors.
Crispy on the outside, soft on the inside and extremely easy to make — perfect for a weekend snack, dinner, appetizer or to bring to your next party. That is, if you still want to share after trying them!
Crispy Cauliflower Buffalo Wings
1 head cauliflower, chopped into bite size pieces
1 cup garbanzo bean flour
1 cup water
1 tsp. garlic powder
1/2 tsp. salt
1 tsp. melted butter or ghee
2/3 cup hot sauce
Preheat oven to 450F. In a medium size bowl, combine flour, water, garlic powder and salt.
Whisk together until smooth. Toss cauliflower into batter making sure to coat each piece completely, then place battered cauliflower on a lightly greased, non-stick baking sheet. Bake for 15 minutes, tossing half way through.
In the meantime, combine melted butter and hot sauce in a large bowl, stirring. When cauliflower is done, remove it from the oven and gently toss it in the hot sauce mixture. Place cauliflower back on the baking sheet and cook for an additional 25 minutes or until it becomes crispy. Allow cauliflower to cool for 15 minutes before serving. Serve with your favorite creamy dressing.
‘We call this cocktail “Hi Honey, Oh My Gosh!”. 60mls alaskanrock vodka quarter teaspoon Blair’s AfterDeath sauce, quarter teaspoon Blair’s Mega Death sauce & quarter teaspoon Blair’s Ultra Death Sauce (Call an Ambulance pleez), stirred over ice, strain 11teen times, pour into Werribbe glass. Drink. If you dare. ‘
Heat 1 tablespoon of olive oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Creole/Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon olive oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season black pepper, salt, hot pepper sauce (optional), Worcestershire sauce. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 minutes. Stir in raw shrimp and simmer for 5 more minutes, or until liquid is absorbed and shrimp turn pink. ENJOY!
As a hot sauce lover and maker myself, I have to say I’m a huge fan of what I’ve seen in the pictures on Instagram. When did you start collecting hot sauces, and how many bottles do you currently have?
Chef, I’ve been collecting for a little over 18 years now. My wife Wendy started me on it, she had bought me 12 bottles for a very first Christmas together. (I still have those original 12 bottles) That holiday season when friends and family came over, we would laugh at some of the funny and some vulgar labels, it sparked the passion. Shortly after that I came across a cool little book called “The Great Hot Sauce Book” by Jennifer Trainer Thompson. The book really opened my eyes to how many hot sauces were out there and that there were people like me who were collecting them. Jennifer’s book sparked the obsession!
I do not have an accurate number has to how many I actually have right now, it’s roughly right below 6,000 unique, factory sealed and different bottles from all over the world. I have some in storage with a friend, some enroute being shipped, some in my garage, along with the ones displayed in our dining room.