Buttonwood Farms chicken breast, three cheese tortellini, cherry tomatoes, peas, asparagus, pesto cream sauce

Chicken Pesto Tortellini

Hazzy IPA

IPA S

Bonne Femme Honey Wheat Ale

Lofty

Dashi

A seasonal favorite with malty sweetness.

Octoberfest

Buddy System

Go Kart Camp

Life Force

Point Break

Twilight

Summer Cut

Porter

Half Time

Flor Blanca

Honey Wheat

Wit’s Peak is a lively and luminous Belgian-style White with ingredients that pay homage to the Old World style. It’s built upon classic flavors of wheat and malt interwoven with exotic spices and citrus peel.

Wit’s Peak

Inspired by days on the slopes and nights by the fire, All Out is a delightfully smooth and soul-warming stout. Each sip delivers a silky, full-bodied mouthfeel and pleasantly toasty finish, along with delicate notes of coffee and bittersweet chocolate.

All Out Extra Dark

The world's most award-winning gluten-free beer. Daura was launched in 2006. Since then it has received numerous awards from prestigious international competitions, being recognized as the best gluten-free beer in the world.

Daura

Ace Perry is an all-natural fruit cider. Fresh Pear juice and Madagascar Vanilla (for mouth-feel and smoothness) are added to our apple cider post fermentation.

Ace Perry Cider

Mexican-style lager brewed with flaked corn and a touch of Flor Blanca Mexican sea salt. This beer begs to be drank with a lime to welcome in the warmer weather!

Flor Blanca Mexican Lager

The double in this beer not only stands for the two mashes that make it twice as strong, but also for the two rounds of dry hopping it goes through.

Double Rye IPA

Cut the Buttonwood Farms chicken breast into bite-sized pieces. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 6–8 minutes. Remove the chicken from the skillet and set aside.

Cook the Chicken

Bring a large pot of salted water to a boil. Add the three cheese tortellini and cook according to the package instructions, usually 3–5 minutes. Drain and set aside.

Boil the Tortellini

Trim the asparagus and cut into 1-inch pieces. Halve the cherry tomatoes. Measure out the peas (fresh or frozen). Set all vegetables aside for the next step.

Prepare the Vegetables

In the same skillet used for the chicken, add a little more olive oil if needed. Add the asparagus and peas and cook for 3–4 minutes until just tender. Add the cherry tomatoes and cook for another 1–2 minutes, just until softened.

Sauté the Vegetables

Reduce the heat to medium-low. Stir in 1/2 cup of pesto and 1/2 cup of heavy cream (adjust quantities to taste). Mix well to combine and allow to gently simmer for 2–3 minutes until the sauce is heated through and slightly thickened.

Make the Pesto Cream Sauce

Return the cooked chicken to the skillet with the vegetables and sauce. Add the cooked tortellini. Gently stir everything together until the tortellini and chicken are well coated in the pesto cream sauce and heated through, about 2–3 minutes.

Combine Ingredients

Divide the Chicken Pesto Tortellini among plates or bowls. Optionally, garnish with grated Parmesan cheese and fresh basil. Serve warm.

Serve

Buttonwood Farms chicken breast

Three cheese tortellini

Cherry tomatoes

Green peas

Asparagus

Fresh basil leaves

Pine nuts

Garlic cloves

Parmesan cheese, grated

Olive oil

Salt

Black pepper

Prepared pesto sauce

Heavy cream

Grated Parmesan cheese

In a large brew kettle, heat 5 gallons of water to approximately 165°F (74°C). Add the crushed pale malt, caramel malt, and wheat malt to the water, stirring to avoid clumping.

Mash the Grains

Cover the kettle and let the mixture steep for 60 minutes, maintaining the temperature between 150°F and 155°F (65°C - 68°C).

Maintain the Temperature

After 60 minutes, remove the grains and sparge with an additional 170°F (77°C) water to extract residual sugars. Collect the wort in the kettle.

Sparge the Grains

Bring the wort to a rolling boil. Once boiling, add the Cascade hops and boil for 60 minutes.

Boil the Wort

With 10 minutes remaining in the boil, add the Citra and Amarillo hops to the wort for flavor.

Add Flavor Hops

After the boil, rapidly cool the wort using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter, leaving behind any sediment.

Transfer to Fermenter

Sprinkle the packet of American Ale yeast over the surface of the wort and seal the fermenter with an airlock.

Pitch the Yeast

Allow the beer to ferment for about 1 to 2 weeks at a stable temperature of around 68°F (20°C), until fermentation is complete.

Fermentation Period

Sanitize bottles and caps. In a separate pot, dissolve 3 ounces of corn sugar in 2 cups of boiling water to create priming sugar.

Prepare Bottles

After fermentation, gently mix the priming sugar solution into the beer to carbonate it.

Mix Priming Sugar

Fill each sanitized bottle, leaving about 1 inch of headspace, and cap the bottles securely.

Bottle the Beer

Store the bottles at room temperature for 1 to 2 weeks to allow carbonation to develop.

Condition the Bottles

Pale Malt

Caramel Malt

Wheat Malt

Cascade Hops

Citra Hops

Amarillo Hops

American Ale Yeast

Brew Water

Corn Sugar

In a large brew kettle, heat 5 gallons of water to 165°F (74°C).

Mashing

Add the crushed Pale Malt, Flaked Oats, Caramel Malt, and Wheat Malt to the heated water. Stir well to avoid clumping.

Maintain the mash at 152°F (67°C) for 60 minutes, stirring occasionally.

After 60 minutes, raise the temperature to 170°F (77°C) for mash out.

Sparge the grains with additional hot water to collect about 6.5 gallons of wort.

Once boiling, add 1 oz of Citra Hops. Boil for 60 minutes.

With 15 minutes remaining, add 1 oz of Mosaic Hops.

With 5 minutes remaining, add 1 oz of Simcoe Hops and 1 oz of Galaxy Hops.

After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath.

Transfer the cooled wort to a sanitized fermenter.

Pitch the New England Ale Yeast into the wort.

Seal the fermenter and let it ferment at 68°F-72°F (20°C-22°C) for 1-2 weeks.

After fermentation is complete, prepare bottles and caps.

Prepare for Bottling

Use a priming sugar solution to carbonate the beer by adding it to the bottling bucket.

Fill the bottles with the beer, leaving about an inch of headspace.

Cap the bottles and store them in a cool, dark place for at least 2 weeks for carbonation.

Flaked Oats

Mosaic Hops

Simcoe Hops

Galaxy Hops

New England Ale Yeast

Water

Heat 6 gallons of water to 165°F (74°C). Add the pale malt, caramel malt, and crystal malt to the hot water. Maintain the temperature at 150°F to 155°F (65°C to 68°C) for 60 minutes.

Mashing the Grains

After mashing, drain the wort from the grains and rinse them with hot water (170°F/77°C) to collect a total of 6 gallons of wort.

Sparging

Bring the wort to a rolling boil. Once boiling, add the bittering hops and boil for 60 minutes. Add the aroma hops in the last 10 minutes of the boil.

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the ale yeast into the wort and seal the vessel with an airlock. Allow it to ferment at room temperature for 1-2 weeks.

Fermentation

After fermentation is complete, dissolve the priming sugar in a small amount of boiling water and let it cool. Add it to the fermented beer before bottling.

Fill sanitized bottles with the beer, leaving some headspace, and cap them. Allow the bottles to carbonate for another 1-2 weeks at room temperature.

Crystal Malt

Bittering Hops (e.g., Magnum)

Aroma Hops (e.g., Cascade)

Dry Hops (e.g., Citra)

Ale Yeast (e.g., Safale US-05)

Priming Sugar

In a large brew kettle, heat 5 gallons of water to 165°F (74°C). Add the Honey Malt, Pale Malt, and Wheat Malt to the kettle.

Prepare the Mash

Maintain the temperature at around 152°F (67°C) for 60 minutes, stirring occasionally to ensure even heating.

Mashing Process

After mashing, sparge the grains with hot water to collect the wort in a separate kettle.

Bring the collected wort to a rolling boil.

Bring to a Boil

Add the bittering hops to the boiling wort and boil for 60 minutes.

Add Bittering Hops

In the last 10 minutes of the boil, add the flavor hops.

After the boil, cool the wort quickly to about 70°F (21°C) using a wort chiller or an ice bath.

Transfer the cooled wort into a sanitized fermenter and pitch the ale yeast.

Seal the fermenter and allow the beer to ferment at room temperature for about 1-2 weeks, or until fermentation is complete.

Fermentation Process

Dissolve the priming sugar in a small amount of water, then add to the beer before bottling.

Fill the sanitized bottles with the beer, leaving about an inch of headspace, and cap them.

Bottling

Allow the bottles to carbonate for about 2 weeks at room temperature.

Carbonation

Refrigerate the bottles for a few hours before serving to enjoy your Bonne Femme Honey Wheat Ale.

Chill and Enjoy

Honey Malt

Bittering Hops (e.g., Cascade)

Flavor Hops (e.g., Saaz)

Preheat your oven to 350°F (175°C). This ensures that your baked goods will rise properly.

Preheat the Oven

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, granulated sugar, cinnamon, and nutmeg until well combined.

Mix Dry Ingredients

In a small saucepan, melt the unsalted butter over low heat. Remove from heat and let it cool slightly.

Melt Butter

In a separate bowl, beat together the eggs, milk, melted butter, and vanilla extract until smooth.

Mix Wet Ingredients

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; small lumps are okay.

Combine Wet and Dry Mixtures

Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.

Prepare Baking Pan

Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

Once cool, dust the top with powdered sugar and top with fresh berries and whipped cream before serving.

Prepare Toppings

Slice into squares and serve immediately. Enjoy your Lofty dessert!

All-purpose flour

Baking powder

Granulated sugar

Milk

Eggs

Unsalted butter

Vanilla extract

Cinnamon

Nutmeg

Powdered sugar

Fresh berries (strawberries, blueberries, etc.)

Whipped cream

Place the kombu in a pot with 1 liter of cold water. Let it soak for at least 30 minutes, or overnight for a more intense flavor.

Soak Kombu

After soaking, slowly heat the pot over medium heat. Do not let it boil; just bring it to a gentle simmer.

Heat the Water

Just before the water starts to boil (around 60-80°C), remove the kombu from the pot. Discard the kombu or use it in another dish.

Remove Kombu

Add the bonito flakes to the pot and allow it to simmer for about 5-10 minutes. The flakes will sink to the bottom as they infuse the water.

Add Bonito Flakes

Remove the pot from heat and strain the liquid through a fine-mesh sieve or cheesecloth into another pot or bowl. Discard the bonito flakes.

Strain the Dashi

If using dried shiitake mushrooms, you can add them to the pot along with the bonito flakes for additional flavor. If using mirin, stir it in after straining the dashi.