Bring the Heat to the Holidays

Tired of the same old Thanksgiving bits? Instead of predictable plates and boring beverages, Brushfire Farms is here to save your holiday table from the bland. Born in South Texas, founder James Vives took his family’s fiery chile pequin legacy and bottled actual personality. Forget those polite, sugary grocery store jellies that lack spine. These jams pack genuine heat, wild prickly pear character, and zero apologies. We paired their bold creations into a toasty appetizer and a spirited cocktail that are anything but boring. Your in-laws might gasp at the kick, but your taste buds will finally have something real to be thankful for.

Brushfire Brie Bites

Ingredients

1 pack phyllo shells

1 wedge brie cheese

½ cup Brushfire Farms Cranberry Pepper Sauce

2 tablespoons fresh chives, finely chopped

4 ounces candied pecans

Instructions

Preheat the oven to 350° F.
Place the candied pecans in a resealable bag and crush with a mallet until crumbly.
Shake Cranberry Pepper Sauce well and pour into a bowl.
Add a dollop of brie to each phyllo shell and bake for 5 to 8 minutes.
Remove the shells from the oven, let cool for a few minutes, and then spoon ½ teaspoon of Cranberry Pepper Sauce onto each bite.
Top with candied pecan crumbs and chives and enjoy!

Vaquero Pony

Ingredients

1 ½ ounces Kentucky Bourbon

1 tablespoon Brushfire Farms Peach Pepper Jam

¼ ounce Brushfire Farms Original Glaze

½ ounce fresh lemon juice

1 Topo Chico or sparkling mineral water

1 slice dehydrated lime (optional)

Directions