Looking to whip up something extra special for the holidays? How about a non-traditional meal that really shines! We’ve teamed up with Sony recording artist Hannah Dasher, also known for her viral Tik Tok segments – Stand By Your Pan, for a delicious Christmas dinner that will have your whole family asking for the recipe. Be sure to head over to our Facebook page to catch the Sugarlands Christmas special – A Merry Moonshine Christmas with Hannah Dasher and Friends live on Sunday, November 29th at 7:00 p.m. EST!

Hannah’s Rye Apple ‘Shine Boston Butt 

Ingredients:

• 3.5 lb well-marbled boneless Boston Butt
• 4-5 T Hannah’s BBQ rub* 
• 1/3 cup self-rise flour 
• 2T olive oil 
• 1 T butter 
• 1/3 cup Mark & Digger’s Rye Apple Moonshine, chilled*
• 1/3 cup apple cider vinegar 
• 2 large Granny Smith apples
• Dash of cinnamon
• 3-4 T dark brown sugar 
• 5-6 small sprigs of fresh thyme

Directions:

Core and cut apples into 1/2”-1” thick wedges. Layer about a third of the slices in the bottom of your crockpot. 

On a large plate, season each side of roast liberally with BBQ rub* (I use about 1 heavy T Bbq rub per pound). Use your favorite rub. Rub it into the meat well and liberally dust each side with flour. Shake the excess flour and seasoning from the roast and reserve it for your gravy. 

Heat olive oil in a large, nonstick skillet. Brown all sides of the roast and transfer roast to crockpot. 

In the same pan, reduce heat to medium and add butter to the drippings. Whisk in remaining seasoning and flour. Add a T more of each, if needed. Blend fat and flour well. Then quickly add in Mark & Digger’s Rye Apple Moonshine (cold) and vinegar to make the gravy.  Reduce heat and whisk until smooth. 

Pour gravy onto roast and place remaining apple slices around the sides. Pour a heavy splash of Mark & Digger’s Rye Apple Moonshine on the apples around the sides. Put a few apple slices on top for garnish and add thyme sprigs. If desired, lightly dash apples with cinnamon and sprinkle them with dark brown sugar. Cover and cook on high for 2.5-3hrs. (May cook on low for 4-6.)  When done, mash the apples with a spoon or fork to thicken the gravy, and stir to make sure all liquids are incorporated (may need to skim fat). Serve gravy over sliced Boston Butt and Hannah’s Butter Pecan Sweet Potato Mash. Stand By Your Pan, Sugarlands!

A note from Hannah Dasher: 

Ideally, cook on high for 2 hours, and then on low for 2. Add more time for a larger roast.

Pairs well with creamed sweet potato’s or creamed cauliflower, or white Au gratin potatoes with Asiago.

Butter Pecan Sweet Potato Mash

Ingredients:

• 4-6 medium sweet potatoes
• 4 T good butter, melted 
• Salt 
• Heavy splash Butter Pecan Sippin’ Cream 
• Heavy cream 
• Maple Syrup 

Directions:

Bake sweet potatoes on 400 for 90 mins. De-skin. (Can allow them to cool in order to deskin, but make sure they’re reheated when you’re making your mash). Mash well with a mixer, add butter, salt, Butter Pecan Sippin’ Cream, and heavy cream. Sweeten to taste with maple or cane syrup. Serve hot.  

Peppermint Mocha Martini

Ingredients:

• 2 parts Dark Chocolate Coffee Sippin’ Cream
• 1 part Cole Swindel’s Peppermint Moonshine
• 1 part heavy cream or milk 

Directions:

Pour over ice in a cocktail shaker and shake the stew out of it! 

Can also serve in a highball glass and call it a “Hillbilly Russian.” Dark Chocolate Coffee Sippin’ Cream is a great substitute for Kahlua in all of your holiday drinks!