Looking for some spirited food & beverages for the fall season? GSN has partnered with Jeptha Creed to create some tasty autumnal treats!
We’ve got recipes to craft a Hot Buttered Bourbon cocktail, Pasta with Hot Pepper Vodka sauce, and Marinated Bourbon Pork Tenderloin.
Hot-Buttered Bourbon Cocktail
1.5 oz Jeptha Creed Straight Bourbon
.75 oz apple cider
.25 oz fresh squeezed lemon juice
.5 oz real maple syrup
3 oz hot water
1 teaspoon of Bourbon Butter Mix*
Fill mug up to the top with hot water and allow to warm for 45 seconds.
Empty mug into sink and refill with 3 ounces of hot water.
Add bourbon, cider, lemon juice, maple syrup and stir.
Top with bourbon butter mix.
Garnish with cinnamon stick to stir.
*Bourbon Butter Mix
1 stick unsalted butter at room temperature
1.5 cups brown sugar
1 tsp cinnamon
1/4 tsp salt
Stir until evenly mixed. Keep covered in refrigerator. Will last for two weeks.
Pasta with Hot Pepper Vodka Sauce
3 tablespoons virgin olive oil
8 medium garlic cloves thinly sliced
4 medium shallots halved lengthwise and thinly sliced
Freshly ground black pepper
8 fresh oregano sprigs
1 cup Jeptha Creed Hot Pepper vodka
2 pounds cherry tomatoes
1/2 cup half & half
1 pound capellini or very thin pasta
Heat the oil in a large saucepan over medium-high heat until shimmering. Add the garlic and shallots, season with salt and pepper, and cook until golden brown, about 4 minutes. Add the oregano and cook for 1 minute.
Remove the saucepan from the heat, carefully add the vodka, scrape up any browned bits from the bottom of the pan, and stir to incorporate. Return the saucepan to the stove, reduce the heat to medium, and add the tomatoes. Cook, stirring occasionally, until the tomatoes begin to collapse and let off juice, about 30 minutes. Break up some of the tomatoes with the back of a spoon, leaving some whole. Remove the sauce from the heat and discard the oregano sprigs. Add half & half and stir to combine.
Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook it according to the package directions. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot and toss it with the tomato sauce and reserved cooking water until it’s well coated. Serve with grated parmesan cheese on the side.
Bourbon Pork Tenderloin
2 tablespoons Jeptha Creed Straight Bourbon
3/4 cup vegetable oil
½ cup soy sauce
1/3 cup packed brown sugar
1/4 cup red-wine vinegar
2 cloves garlic, peeled and minced
2 teaspoons ground ginger
½ teaspoon ground coriander
5 pounds pork tenderloins
Combine all the ingredients in a baking dish large enough to hold the tenderloins. Marinate the meat in the refrigerator for 8 hours.
Remove the marinade from the dish and boil it for 5 minutes. Sear the pork in a skillet to brown it before baking. Pour the marinade back over the tenderloin and bake in a 400-degree oven for 30 minutes. Check to make sure tenderloins register 145 degrees with a meat thermometer before serving.