Welcome to our online recipe book!

1/2 cup  Krupnik

8 slices bacon

1 tbs brown sugar

*Marinate bacon in Krupnik and sugar overnight.

2  tbs olive oil

1 1/2-1 lb pork tenderloin

Salt and pepper

1 cup pomegranate juice + 2 tbs extra juice

1/4 cup honey

1/2 cup Krupnik

*Combine 1 cup of the pomegranate juice and honey in a small pot. Bring to a boil, stirring often.  Reduce heat and cook for about 7-10 minutes.  Add Krupnik CARFEFULLY, it may flame up while alcohol burns off.  That is OK, just be very careful.  Cook until the whole mixture is reduced by about half.

Sprinkle tenderloin with salt and pepper.  Heat oven safe pan over medium heat and add olive oil.  Saute the pork on all sides until evenly browned.  Remove pork from pan and deglaze with remaining 2 tbs of juice, scraping up bits from the bottom of the pan.  Wrap tenderloin with marinated bacon and return to pan. Pour glaze over pan and roast uncovered  in a preheated 350 degree oven for about 30 minutes until meat thermometer reads 145 degrees - basting every 10 minutes. Let rest for 5 minutes before slicing. Mouth watering!

Ice Ring (or ice cubes)

½ gallon apple cider

1 bottle Prosecco

1 cup Krupnik - or more to taste

2 12 oz cans or bottles ginger beer or ginger ale

3 apples, sliced

2 oranges, sliced

8 cinnamon sticks

Cinnamon sugar, for rimming glasses

*Using a punch bowl, combine all ingredients. 

Using leftover oranges, rim each glass with juice and dip into cinnamon sugar. Carefully pour punch into glasses and enjoy!

Note: Ice molds are a traditional way to cool punches - they melt more slowly and look very festive! Make them ahead with various combinations of liquids (try ginger ale, juices, wines) and fruits like cranberries or oranges for a festive touch! 

  Krup the fruit!

7 cups chopped dried fruit (raisins, cherries, craisins, apricots, dates, blueberries, peaches, pears, apples, figs, whatever you like! It’s your cake!)

1 cup Krupnik

Cake ingredients!

1 ½ cups flour

½ tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

1 tsp kosher salt

1 stick butter (softened)

¾ cup dark brown sugar

5 eggs

1 tbs grated citrus zest (lemon - orange - mix)

1 cup apple cider

¾ cup chopped walnuts (or substitute your favorite nut)

3 tbs finely diced crystallized ginger - minimum! Or more to taste!

Let’s get our Krup on!!

The day before: Chop all the fruit and mix with Krupnik. Cover and let rest. Mix Occasionally.

Baking Day: 

Preheat oven to 300 degrees. 

Grease and line with parchment paper two loaf pans. 

In a medium mixing bowl, sift together dry ingredients and set aside.

In a stand mixer or a large mixing bowl, cream the butter and brown sugar until light and fluffy, 3 minutes or more.

Add eggs one at a time until mixed.

At low speed, gently add the flour mixture until incorporated.

Add the remaining ingredients - zest, cider, nuts, ginger, and fruit with any remaining liquid - and stir with spatula until incorporated. 

Divide into two prepared loaf pans. Tap out the bubbles. Bake from 1 hour and 15 minutes to 1 hour and 30 minutes - test with toothpick for doneness.

Cool thoroughly. Cover tightly with plastic wrap. 

The day after:

Sprinkle the top of the cake with more Krupnik.

The longer the cake ages, the better…if it lasts that long.

Make sure to cut with serrated knife for perfect slices. Na Zdrowie!

  1 package thinly sliced bacon

1/2-3/4 cup Krupnik

3/4  cup + Brown Sugar

*Place the bacon and Krupnik in a ziplock bag, and manipulate to separate each slice so the krupnik can soak into each slice individually.  Marinate 24 hours or longer., turning every so often so each slice soaks up the krupnik evenly.

Remove bacon from the bag and drain off the excess krupnik. Coat each strip with brown sugar and place on a wire rack.  Place wire rack on top of cookie sheet covered with tin foil (this will make it easier to clean up).  

Bake at 350 degrees for approximately 20 minutes, checking to make sure bacon doesn't burn.  It will be done when it the sugar caramelizes and bacon is crispy.

Try to share ;)

  2 oz Krupnik

3 - 4 oz Sour Mix

*Mix together and serve over ice.

Of course you can buy sour mix, but we quite like homemade.  It's just delicious and more natural.

Simply heat 1 cup of sugar and 1 cup of water until sugar is dissolved. Add 1/2 cup of freshly squeezed lemon juice and 1/4 cup of freshly squeezed lime juice.  May be stored in the refrigerator in a tightly sealed container for up to one week.

For the dough:

2 cups (4 sticks) unsalted butter

5 1/2 cups all purpose flour

1/2 cup granulated sugar

4 1/2 tsp instant yeast

2 tsp salt

2 tsp real vanilla extrtact

1 1/2 cups whole milk

2 eggs

For the filling:

1/2 cup plum preserves

2 oz Krupnik

For the egg wash:

1 egg white

1 tbsp water

For the glaze:

1 cup powdered sugar

1 tbsp milk

1 tbsp Krupnik

Make the dough first. Cut 1/2 tbsp of butter off the ends of each stick of butter.  You'll have a total of 2 tbsps, and you'll need equal size sticks remaining for the butter sheets in a few minutes.  In the bowl of a stand mixer, whisk in the dry ingredients.  Work in the 2 tbsps of butter with a pastry cutter (or your fingers) until there are no large pieces. Then add in the wet ingredients (vanilla, milk and eggs).  Mix for about 5-7 minutes until the dough is formed.  Take it out of the bowl, form into a ball, and place on a floured work surface and cover with plastic wrap.  Let it rest for 10 miutes while you prepare butter.

The butter must be rolled out to be layered into the dough.  Cut each stick of butter lengthwise.  Using four pieces at a time, roll between two floured sheets of parchment paper to form a sheet of butter, roughly 6" x 9".  Repeat so you have two sheets of butter.  Refriegerate for a few miunutes or so so paper can be peeled off easily later.

Laminate the dough.  Roll the rested dough into a rectangle roughly 12" by 24". Take one of the prepared butter sheets and place it in the center of the dough.  Fold one flap over the butter. Place the second sheet of butter on top and fold the other side of dough over.  Pinch the ends closed.

Again, roll the dough out, this time to approximately 10" x 24".  Fold each side into the center, and then once over again, so you have a package about 6" x 10",  The goal is to have several layers  of dough and butter.  Wrap again with plastic wrap and refrigerate for 20 minutes.

Repeat the rolling and folding process above one more time.  Again wrap in plastic and return the dough to the refriegerator for at least 2 houts or overnight.

Make the filling by stirring 2 oz of Krupnik into 1/2 cup plum preserves. Refregerate until you're ready to use.

Make the pastries.  Cut dough into thirds and work with one piece at a time (return remining dough to the refrigerator).  Each third of the of the dough batch will make 12 pastries.  Roll each piece into a ball and press into a danish shape with a well in the center for the filling.  Place on parchment paper lined cookie sheet.  Cover with greased plastic wrap and let the dough rise for the final time for one hour.  Preheat oven to 400 degrees.  Just before you fill the danish, press the centers down one more time, then fill each piece.

Make the egg wash. Mix the egg white and water together and brush over the sides of each danish.

Bake the pastries one pan at a time until golden about 15 minutes.  May take longer depending on your oven and size of pastry.  Cool on a wire wrack.

Make the glaze.  Mix the sugar, milk and Krupnik in a small bowl.  Drizzle over the pastries.  If the consistency of glaze seems off, add more sugar or Krupnik ;)

Enjoy!

Pro tips:

If you have never worked with danish dough before, you may want to watch a few videos the get the hang of it.  Simply Google "danish dough from scratch" and/or "laminate dough" to see a clear walk through of the steps.  There are several examples, and it's much easier after you see the process.

If you prefer a simpler (and about 6 hours faster!) way of making a similar treat, use refrigerated crescent roll dough and roll the filling in that.  Glaze per above.  

Happy Baking!  

2 oz Krupnik 

2 tsp rasberry preserves

1 cup half n half

about 4 drops vanilla extract

*Combine all ingredients in a shaker with ice. Shake vigorously until all the preserves are dissolved throughout the mix.  Strain and enjoy!

Pro tips: Feel free to use any flavor of preserves or jam you like best.  Blackberry would also be nice.  Adjust the vanilla extract to your liking, but always use a quality (real not imitation) flavor for best results.  If you are watching calories or fat, feel free to substitute a different milk product for the half n half, if not, go full cream ;)

This makes two light cocktails.

Na Zdrowie!

For the sugared cranberries:

1 cup cranberries

1/4 cup sugar + another 1/4-1/2 cup

1/4 cup water

For the jello shots:

3 cups cranberry juice

1 cup Krupmik

2 tbsp gelatin

*To make the sugared cranberries, make a simple syrup with equal parts water and sugar, a 1/4 cup of each should be enough.  Heat water and sugar together on medium heat until sugar is dissolved.  Add cranberries to coat.  Remove with slotted spoon and place into a ziplock bag  (or small bowl) with another 1/4-1/2 cup sugar, toss to coat.  Spread on cookie sheet and pop into fridge  to set for at least 30 minutes.

Then in a mixing bowl, whisk 1/2 cup of the cranberry juice and gelatin together and let it "bloom" for about 5 minutes.  It will thicken and be ready to mix after this...do not rush this step!

Heat 1 and 1/2 cups of cranberry juice over medium heat until it just simmers and then add the bloomed gelatin mix. Add it the remaining one cup of cranberry juice (chilled is best) and then lastly add the Krupnik, whisk all thoroughly.

Pour into shot glasses.  Makes roughly 30 small shots, depending on the size of the glasses.   Top each shot with a sugared cranberry or two.

These shots are a bit tart.  Depending on the brand of juice you use and the dilution of sweetness caused by the gelatin, you may want them a little bit sweeter.  If so, feel free to add a tablespoon or two of sugar or honey to the heated cranberry juice.  

These shots taste  great with our spicy Krupnik, sweet Blonde Bush Honey Vodka, and also No Bush (plain) Vodka.  If you are using No Bush Vodka, we would definitely recommend adding a sweetener (as the Krupnik and Blonde Bush already contain honey).

Na Zdrowie!

A day ahead: 

Soak 1 cup of golden raisins in enough Krupnik to cover, stir occasionally.  Let sit at least one day, the longer the better.

Bread Ingredients:

2 packages dry yeast

1/4 cup warm water

1 1/2 cups milk, scalded and cooled

3/4 cup sugar

1 tsp salt

1/2 cup butter

3 eggs

1 tsp vanilla

1 tsp cinnamon

1/4 tsp nutmeg

1 cup soaked raisins

6 cups flour

Topping Ingredients:

1/4 cup flour

1/2 cup sugar

1/4 cup butter

1/2 tsp cinnamon

*Dissolve 2 packages of yeast in warm water until foamy.

Heat milk to scalding, turn off heat.  Add butter, sugar, salt, and mix well.  Set aside to cool. 

When cool, beat in eggs one at a time.  Do not rush.  Then add in yeast mixture, vanilla, cinnamon and nutmeg.

Add flour in one cup at a time, slowly. 

Drain raisins of extra Krupnik and add raisins to finished dough at this time.  Mix just enough to incorporate throughout.  Dough should be sticky.

Cover dough and let rise in a warm place until it doubles in size.

While you're waiting, mix up the streusel topping.

Grease or spray Pam two 9" x 5" loaf pans (or whatever you're going to use...several smaller pans also work nicely for gifting).

Punch down dough and divide between pans.  Sprinkle streusel  topping evenly over pans and let rise again until the dough reaches the top of each pan.

Bake at 350 degrees until a toothpick or knife inserted comes out clean...this should be anywhere between 35 and 60 minutes (depending on the size and number of pans).

 Placek is a drier bread, so it's traditionally enjoyed sliced, slathered with butter...perhaps with tea.  Might be nice with a shot of Krupmik as well!  Also makes amazing french toast.  Calories don't count on holidays ;)

Na Zdrowie Friends!

10 oz butter cookies

1/4 tsp grated nutmeg

1/2 tsp cinnamon

3 tbsp prepared eggnog

3 tbsp Krupnik

10 oz almond bark

*Crush butter cookies in a food processor until fine.  You can also do this in a ziplock bag with a rolling pin.  This also works easily.  In a mixing bowl, add the crumbs, and spices and mix with a fork until blended.  in a cup or small bowl, combine the eggnog and Krupnik, stir, and then pour over the crumb mixture.  Stir until it looks like cookie dough.

With a spoon or cookie scoop, divide dough evenly and roll into balls with your hands.  Refrigerate for at least  30 minutes

Melt the almond bark in a double boiler or in the microwave (break into small pieces and heat for 20 seconds at a time).  Stir until melted.

Roll each cookie in the meted bark and let cool on a plate covered with parchment paper. 

Garnish with whatever sprinkles you like; pictured above is red sugar.  Store in the refrigerator.

Pro tip: We used Danish butter cookies for this recipe, but you really can use any  butter type cookie you like best...Keebler cookies, shortbread, anything with that relative taste and texture...they're your cookies ;)

Enjoy with more Krupnik. of course! 

Na Zdrowie

For the babka:

1/2 cup milk, at room temperature

3 eggs, room temperature

1/2 teaspoon kosher salt

1/2 cup sugar

4 tablespoons butter

2 cups all purpose flour

2 tbsp instant yeast

1 cup golden raisins

4 (or more) pieces candied ginger, chopped fine

zest of 1/2-1 lemon

For the Krupnik syrup:

1/2 cup sugar

1/4 cup water

1-2 tbsp reserved Krupnik-raisin marinade (or more Krupnik)

1-2 days ahead: soak the raisins in enough Krupnik to cover the cup of raisins. Leave out on your counter and stir occasionally.  Cover with plastic wrap.  The idea here is to plump up the raisins and get them infused with Krupnik flavor.  When you are ready to make the babka, drain the raisins, reserving any Krupnik raisin "juice" for the syrup.  Set aside.

To make the babka:  Place all ingredients except the raisins (and reserved "juice") ginger, and lemon zest in a mixing bowl and beat together until combined.  Then beat on high for 2 minutes.

Then add the raisins, ginger and zest and mix until combined.

Cover the bowl and let rest for about one hour.  It will not rise much, but don't skip this step.

Place batter into a greased bundt or turban pan and cover.  Again, let it rest for about half an hour.  Preheat oven to 350 degrees.

Bake the babka for about 35 minutes.  It will be done when an instant thermometer reads 190 degrees in the center of the loaf.

Prepare the Krupnik syrup while the babka is baking.  Combine the reserved Krupnik raisin "juice", sugar, water (and more Krupnik if you need it to reach 1-2 tbsp)  in a small saucepan and heat on medium until sugar disolves.  You can also do this step in the microwave.

Remove babka from the oven.  Poke holes in the babka with a fork, chopstick, kebab skewer - whatever you have on hand - and carefully pour the syrup onto the babka making sure it gets into the holes and over the surface of the babka.

After about 20 minutes or so, carefully loosen the edges and invert the babka onto a rack or plate.

You may at this point glaze it with a simple glaze or dust it with powdered sugar.  It really will not need any more sweetness, but to each his own ;)   The syrup will make the surface rather shiny, so it will be ready for the table. 

Pro tips: If you like a denser cake, make more syrup.  If desired, glaze can be made with powdered sugar, milk and Krupnik for an extra kick.

Enjoy with a cup of tea and a dash of Krupnik. of course! 

Na Zdrowie :)