So it turns out, moonshine is not just for drinking.
In fact, chefs are finding all sorts of interesting and delicious ways to pair our Premium Moonshine with appetizers & entrees, breakfast staples and, as the title of the post alludes to - desserts.
To kick of the fall season, we've rounded up a couple of our favorite autumn-inspired dessert recipes - plus an after dinner drink that packs a caffeinated punch. These moonshine infused recipes will surely take your tastebuds for a culinary ride you will not soon forget.
Belle Isle Apple Cheese Cake Pie
Recipe courtesy of Chef Tom Hall - The Mill on MacArthur - Richmond, VA
Ingredients - 4oz Belle Isle Premium Moonshine 4 Granny Smith Apples; grated - 4 tablespoons butter - 1/2 teaspoons ground clove - 1/2 teaspoon ground ginger - 3/4 teaspoon ground nutmeg - 1 teaspoon ground cinnamon - 1 cup pure maple syrup - 1/2 cup brown sugar - 2 eggs - 1/2 cup white sugar - 1 graham cracker pie shell - 4 cups cream cheese at room temperature and cubed
Preparation Melt the butter with all of the spices in a 12 inch skillet. Add the apples and toss in a pan till the apples are soft. Add the maple syrup, brown sugar, and moonshine and reduce by half. Cream the eggs and white sugar, adding the cream cheese one piece at a time. Add the apple mixture to the eggs/cream cream mixture and pour it into the graham cracker pie shell. Bake at 350 degrees for 45 to 55 minutes with a water bath.
Brown Sugar Caramel
Ingredients - 1 cup packed brown sugar - 1/2 cup of half & half - 1/2 teaspoon salt - 1 tablespoon of vanilla extract
Preparation Mix the brown sugar, half & half, and salt in a small sauce pan till thick; 5 to 7 minutes. Add vanilla and continue to let thicken for roughly 5 minutes. Remove from heat.
Belle Isle Cinnamon Whipped Cream
Ingredients - 1oz Belle Isle Premium Moonshine - 2 cups heavy cream - 1 cup powdered sugar - 1/2 teaspoon ground cinnamon
Preparation Mix ingredients in a stand mixer until firm peaks form. To finish the baked pie, cross hack the pie with the Brown Sugar Caramel before adding the Belle Isle Cinnamon Whipped Cream. Add an additional drizzling of Brown Sugar Caramel to the whipped cream before chilling for services Created by
Belle Isle Moonshine Apple Pie Crème Brûlée
Recipe courtesy of Chef Matt Coleman - The Savory Grain - Richmond, VA
Ingredients - 12 large red apples, peeled and large diced - 1 2/3 cup granulated sugar - 1 2/3 teaspoon cinnamon - 1 2/3 teaspoon lemon zest - 1/2 teaspoon ground nutmeg 13 egg yolks - 1 2/3 cup granulated sugar 6 cup heavy cream - 3 tablespoon vanilla extract - 1/2 cup brown sugar, packed then sifted - 1/3 cup Belle Isle Premium Moonshine
Preparation In a medium saucepan, combine the apples, cinnamon, lemon zest, and nutmeg. Cook over medium heat until the apples are soft, about 10 minutes. Add 1/3 cup moonshine and flambé mix until syrup forms, about 2 minutes. Spread mixture into 6oz heat proof Ramekin dishes and chill.
In a separate bowl, beat the egg yolks with sugar. In the saucepan that was used for the apples, heat cream until just before bowling while scrapping in the apples bits and spices still on the pan.
Once the sauce thickens, pour the sauce over the apple mixture in the 6oz heat proof Ramekin dishes and set to cool before serving.