Vinaigrette: 2 tbsp Fresh Lemon Juice, 1 tbsp Apple Cider Vinegar, 2 tbsp Olive Oil, 2 tbsp Wild Moon Cucumber Liqueur, Salt & Black Pepper to taste
Salad: (1) 14 oz can hearts of palm (sliced thinly) 1 avocado, diced, 2 cups halved cherry tomatoes, 1 seedless cucumber, diced, 1 can artichoke hearts, thinly sliced
Directions: Add all ingredients to a large bowl and toss to combine. Drizzle vinaigrette over salad and toss again to coat. Serve cold or room temperature.
Vinaigrette: 3 tbsp Fresh Lemon Juice, 1 tbsp Olive Oil, 4 tsp Wild Moon Lavender Liqueur, ¼ tsp fine sea salt, ¼ tsp ground black pepper, 1 small shallot, minced
Salad: 3 cups cubed seedless watermelon, 1 fennel bulb, sliced thinly, ½ cup crumbled feta cheese
Directions: Add cubed watermelon and sliced fennel to a large bowl. Pour lavender vinaigrette over and toss to coat. Sprinkle crumbled feta over salad. Serve immediately or chill in fridge until ready to serve.
1 pint cherry tomatoes,1 packaged smoked salmon or lox, chopped, 2 oz cream cheese, 2 tbsp Wild Moon Birch, Salt & black pepper
Directions: Cut a thin slice off of each cherry tomato top and invert onto a paper towel to drain for one hour. Place chopped salmon, cream cheese and birch liqueur in a food processor and process until just combined. Season to taste with salt and pepper. Fill each drained tomato with salmon mixture.
2 cups assorted raw nuts, 5 tbsp Wild Moon Lime Liqueur, 2 tsp cajun seasoning powder, ½ tsp paprika
Mix nuts, 3 tbsp of WM Lime, cajun seasoning and paprika in a large bowl. Heat a large skillet over medium heat. Add nut mixture to the pan. Stir frequently to prevent burning. Add remaining Wild Moon Lime 1 tbsp at a time, making sure the liquid is absorbed before adding more, Adjust seasoning to taste. Cook the nuts 5-10 min or until sticky and dark. Cool and enjoy!
Salmon: 4 fillets of salmon, olive oil, Smoked paprika rub or Blackening Spice
Sauce: One large ripe avocado, peeled and chopped, 4 tbsp finely diced red onion, 3 green onions, thinly sliced (use white part and half way up the green stem)
½ cup white balsamic vinegar, ½ cup Wild Moon Lime Liqueur, 1 tbsp fresh lime juice, ½ tsp salt, ¼ tsp ground pepper
Directions: Oil both sides and rub with a generous amount of smoked paprika rub or blackening spice. Grill at 450 degrees for 8 minutes. Meanwhile, Mix the avocado and onions in a small bowl. Set aside. In a small saucepan, gently heat the balsamic vinegar, Wild Moon Lime Liqueur, lime juice, salt and pepper. Turn off heat and add in the avocado mixture. Pour over salmon.
Cranberry BBQ Sauce: 1 cup whole cranberries (fresh or frozen) ½ cup Wild Moon Cranberry, ¼ cup Tomato Paste, ½ cup Apple Cider Vinegar,
¼ cup orange juice, ¼ Cup Light Brown Sugar, packed, 1 tbsp Worcestershire Sauce, 2 tsp Dijon Mustard, 1 tsp sea salt
Chicken: 3 ½ pounds Boneless Skinless Chicken Breasts, 2 cups Cranberry Barbecue Sauce, 2 tsps Apple Cider Vinegar,
1 tsps Garlic Powder, ½ tsps Onion Powder
Directions: Starting with the sauce, combine all ingredients in a small saucepan. bring to a low boil over medium heat, until cranberries start to pop, then cover and turn heat to low. simmer, stirring frequently, 15-20 minutes, being careful not to burn. let cool for 10 minutes before using. Combine Cranberry Barbecue Sauce, apple cider vinegar, garlic powder, onion powder, smoked paprika and cayenne powder in basin of slow cooker and stir. place chicken breasts into slow cooker and coat with the sauce using a spoon. Cover and cook on low for 6-7 hours or on high for 3-4 hours. Once chicken is cooked through, shred with two forks and stir well to coat in the sauce. Serve on hamburger buns with extra barbecue sauce or as a side dish.
2 pounds salmon, ¼ cup soy sauce, ½ cup Wild Moon Chai Spice
Directions: Preheat oven to 400 degrees. Pour ½ cup Wild Moon Chai spice into small saucepan and heat on medium-high heat until reduced by half, creating a reduction of ¼ cup. Add ¼ cup soy sauce to chai spice reduction. Place salmon (skin side down) on a sheet pan lined with aluminum foil. Brush ⅓ of chai spice reduction onto the salmon and gently wrap the foil around the fish. Bake for approximately 15-20 minutes. Baste salmon with chai spice reduction twice during baking.
Dessert – Enjoy Wild Moon Liqueurs over ice cream, waffles, baked goods and in frostings!
2 oz Wild Moon Lavender, 1 cup Lemonade, 1 cup Prosecco, 1 Lemon, thinly sliced
Directions: Thinly slice the lemon into circles and place one in each popsicle mold. Stir all remaining ingredients together in large bowl. Pour into popsicle molds and freeze for 1 hr. After the 1 hour is up, insert popsicle sticks and freeze until solid.
4 cups Strawberries, 1 cup Rhubarb, cut small 1 ½ cups Wild Moon Rose (divided) 1 tsp Vanilla Extract, 3 tbsp cane sugar, ¼ tsps cardamon,
1 tbsp Fresh Lemon Juice
Directions: Add ingredients to small saucepan, including 1 ¼ cup Wild Moon Rose. Cook on low for 20-25 minutes, mixing often with a whisk. Once a thick mixture has formed, mix in the remaining 1/4 cup of Wild Moon Rose. Cool before serving. For a stronger flavor, let sit overnight.
*Add over Pancakes, Ice Cream, Baked Brie, Strawberry Shortcake.
Mango Lavender Sorbet – GF Vegan
1 cup filtered water, 1 cup Wild Moon Lavender ( Wild Moon Lime or Cranberry will work as well ) 32 oz frozen mango chunks, Zest of 2 organic lemons
Directions: Place everything in a good blender and blend until smooth, mixing several times. Place in a glass container in the freezer to harden and blend. Serve later that day or the next day. Garnish with Fresh Mint Leaves.
Crust: 1 cup Raw Almonds, ⅓ Cup Raw Cashews, ¾ Cup Unsweetened Dried Coconut Flakes, ½ Cup Maple Syrup, ¼ tsps Wild Moon Lime
¼ tsps Fine Sea Salt, 3 TBS Extra-Virgin Olive Oil
Directions: Place all ingredients in a food processor and blend on high for 1-2 minutes. Scrape sides with a rubber spatula every 30 seconds as you continue blending until the ingredients come together to form a sticky batter. Add an additional 1-2 tbs of water if the batter is too dry. Press crust batter into an 8-inch tart pan or glass pie dish, evenly distributing along bottom and up sides. Place crust in the freezer and let chill for at least 30 minutes while you prepare the filling.
Filling: (1) 2 ¼ Cups Raw Cashews, soaked in warm water for at least one hour, 1 cup Unsweetened Coconut Cream, ½ Cup Wild Moon Lime,
Zest of 2 limes, ½ Cup Fresh Lime Juice, 2 TBS Coconut Oil pinch Sea Salt
Directions: Place all ingredients in a food processor or high-speed blender until a creamy mixture forms. Pour the mixture into the chilled crust, then place pie back into the freezer for at least 3 hours to set. Once ready to serve, thaw in fridge for 1-2 hours before serving.
1 pint whipping cream, 3 tbsp Wild Moon Chai Spice, ½ cup powdered sugar
Directions: Place a medium metal bowl in the fridge for 10 minutes to chill. Pour whipping cream in the metal bowl and whip with a standing or handheld blender until cream thickens into soft peaks. Add in sugar and mix thoroughly. Add in Wild Moon Chai Spice slowly while you continue to mix.
1 oz Wild Moon Cucumber
.5 oz Wild Moon Lavender,
1 oz Gin or Vodka
.5 oz Fresh Lemon Juice
2 oz Club Soda
Directions: Shake Wild Moon Cucumber, Lavender, Gin or Vodka and Lemon Juice over ice. Pour into a Collins glass. Top with Club Soda.
Garnish with fresh flowers or a Lemon Wedge.
1.25 oz Wild Moon Birch
1.25 oz Reposado Tequila
Dash Orange Bitters
Squeeze of Lime
San Pellegrino Blood Orange
Directions: Shake Wild Moon Birch, Tequila, Orange Bitters and Lime over ice. Pour into a large lowball. Top with San Pellegrino.
Garnish with Fresh Limes and Oranges.
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