The holiday season is always filled with family, cheer and
at times … spectacle, but already we can expect to experience on truly unique
event: Thanksgivukkah! This year, Nov. 28 marks the celebration of
Thanksgiving, as well as the first day of Hanukkah. This occurrence is truly
once in a lifetime event, as the last time this same holiday overlap occurred
was over a century ago in 1888.
To help readers create truly unique dishes and cocktails
for this truly unique event, mixologists and chefs from both, Maker’s Mark and
Russian Standard Vodka, are sharing exclusive recipes for The Daily Dose
readers. Unique spins on classics such as Bourbon Smashed Sweet Potatoes,
Maker’s Mark Pecan Tart and Maker’s Mark Bourbon Pumpkin Pie. Peruse through
the list to find delicious recipes for Thanksgiving and Hanukkah and then
peruse on over to Pop Culture Shock to learn more about Russian Standard
Vodka’s Incredible Pursuits’ Contest Winner. For more cocktail recipes, visit
“Pumpkin Inspired Cocktails”.
Maker’s Mark Bourbon Brined Turkey Breast
By Chef Lee Anne Wong
Serves 6-8
- 1 brined whole turkey breast, 6-8 lbs
- 1 tablespoon fresh thyme, minced
- 2 tablespoons fresh rosemary, minced
- 2 carrots, peeled and sliced into ½-inch thick pieces
- 1 head fennel, cut into ¼-inch thick slices vertically
- 1 large red onion, cut into ½ inch thick slices/rings
- 10 cloves whole garlic
- 1 gala or granny smith apple, pitted, cut into ¼ inch thick
slices
- 4-5 fresh bay leaves
- Salt and fresh black pepper
Preheat the oven to 400 degrees. Remove the turkey breast
from the brine and pat the outside and inner cavity dry. Season generously with
salt and pepper, and the minced thyme inside and out.
Roast the turkey for an hour at 400 degrees, basting
occasionally with pan liquid. Reduce the heat to 350 degrees and continue to
cook until a meat thermometer inserted into the thickest part of the breast
reads 158 degrees and the skin is golden brown, about an hour and a half more.
Allow the turkey to rest for at least 30 minutes, tented in
foil. The meat will continue to cook as it rests. Slice the turkey breast and
serve over vegetables with the Maker’s Mark Bourbon turkey gravy.
Bourbon Brine and Bourbon Turkey Gravy
Bourbon Brine
- ½ cup Maker’s Mark Bourbon
- 1 cup kosher salt
- 1 cup sugar
- 6 cups water
- 1 piece cinnamon stick
- 10 pieces allspice berries
- 1 tablespoon black peppercorns
- 5 cloves garlic, crushed
- 2 bay leaves
- 1 sprig thyme
- 1 whole turkey breast, 6-8 lbs
Combine everything except the turkey breast in a large pot.
Bring to a boil, stirring until the sugar and salt dissolves. Simmer for 10
minutes then remove from the heat. Allow the brine to cool down completely.
Place the turkey breast (breast side down) into the brine in
a large container. (Or you can put the turkey in a triple layered plastic bag
and pour the brine in, tying the bag at the top). Allow the turkey to cure for
6-8 hours, then remove from the brine.
Bourbon Turkey Gravy
Makes 1 quart
- 6 tablespoons unsalted butter
- 2 pieces turkey wings, chopped into 2-inch pieces
- 1 onion, minced
- 1 clove garlic, crushed
- 1 bay leaf
- 1 sprig thyme
- 1 sprig sage
- ¼ cup flour
- ¼ cup Maker’s Mark Bourbon
- ½ cup red wine
- 3 cups chicken or turkey stock
- 1 tablespoon brown sugar
- Splash red wine vinegar, to taste
- Salt and pepper, to taste
In a medium saucepan, melt the butter over high heat. Brown
the turkey wing pieces in the pot, then add the onion, garlic, bay leaf, thyme,
and sage. Reduce the heat to medium-high, then sauté the aromatics with the
turkey wings until they begin to soften and color, about 10 minutes, then
sprinkle the flour on top, stirring to coat well.
Cook out the flour for 2 minutes then add the Maker’s Mark
Bourbon, red wine, stock, and brown sugar, stirring with a wooden spoon until
well combined. Continue to stir the gravy. It will thicken as the liquid begins
to heat up. Once the gravy has thickened, reduce the heat to a simmer and cook
the gravy for at least 30 minutes, until the alcohol has cooked off and the
gravy is flavorful. Add water or stock as necessary for desired consistency and
season to taste with vinegar, salt, and pepper. Strain the gravy before
serving.
Bourbon Smashed Sweet Potatoes
Recipe Courtesy of Chef and TV Personality Amanda Freitag
Prep Time: 15 minutes
Cook Time: 30 minutes
Level: Easy
Serves: 6-8
- 4-5 large sweet potatoes, peeled & large dice
- 1/4 cup Maker’s Mark Bourbon
- 1/2 cup + 2 tablespoons unsalted butter
- 1/2 cup celery, small dice
- 1-1/2 cups whole peeled chestnuts, roughly chopped
- 1 tablespoon maple syrup
- 1 tablespoon fresh sage, chiffonade
- Salt and black pepper to taste
Place diced sweet potatoes into a large pot and cover with
cold water. Add salt to the sweet potatoes and bring to a boil. Simmer the
potatoes for approximately 25 minutes or until just tender, not too soft.
Drain the potatoes until dry and place them back into the
pot. Stir in the ½ cup of butter and the Maker’s Mark Bourbon while the
potatoes are still hot. As you stir the potatoes they will naturally mash and
still hold some of their shape. Season the mixture with salt and pepper to
taste. Transfer to a ceramic serving dish and hold.
Prepare the chestnuts by first melting the 2 tablespoons of
butter into a sauté pan and sauté the celery on a medium heat. After 2 minutes
add the chopped chestnuts and the maple syrup to the celery and cook together
until incorporated. Finish the chestnuts with the sage and season with salt and
pepper. Spoon the chestnut mixture over the sweet potatoes and serve.
Maker’s Mark Pecan Tart
Pecan Filling Ingredients:
- 1 cup Sugar
- 2/3 cup Light Corn Syrup
- 2 tablespoons Makers Mark Bourbon
- 1/2 stick Unsalted Butter, softened
- 3 eggs
- 1 tea Pure Vanilla Extract
- 1/4 tea Salt
- 2 cups Pecan Halves
Directions:
In saucepan, combine sugar, corn syrup, whiskey and butter.
Bring to a boil, then let cool until lukewarm. Beat in eggs then remaining
ingredients. Fill tart shell and bake in a preheated 350-degree oven for 50
minutes.
Pie Crust Ingredients:
- 2 cups All Purpose Flour
- 1/4 tea Salt
- 2/3 cup Butter, cold
- 4 to 5 tablespoons Cold Water
Directions:
Combine flour and salt in a medium bowl; cut in butter with
a pastry blender, fork or using your fingertips until mixture resembles coarse
crumbs. Stir in enough water just until flour is moistened. Shape dough into a
ball, flatten slightly. Wrap in plastic food wrap and refrigerate for 30
minutes.
Transfer dough to a lightly floured work surface. Roll out
into a 12-inch circle. Using a rolling pin as an aid, place the dough into a
9-inch pie pan, unroll, pressing firmly against bottom and sides.
Trim, seal and crimp or flute edge. Prick crust all over
with a fork before baking.
Maker’s Mark Bourbon Pumpkin Loaf
Recipe Courtesy of Sweetery NYC
Yield: 6 Mini Loaves
Ingredients
- 6 tbsp Maker’s Mark Bourbon
- 3 Eggs
- 2 cups Brown Sugar
- 1 cup Vegetable Oil
- 2 tbsp Molasses
- 1/2 tsp Salt
- 1 tsp Clove
- 1 tsp Ginger
- 1 tsp Cinnamon
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3 cups All-Purpose Flour
Glaze:
- 1 tbsp Maker’s Mark Bourbon
- 1 to 2 cups Confectioners’ Sugar
- 1 tbsp Lemon Juice
- 1 tsp Cinnamon
Directions:
Preheat oven to 350 degrees.
Prepare six mini loaf pans by greasing with butter or
cooking spray.
In a mixer bowl, mix pumpkin, eggs and brown sugar
thoroughly. Add bourbon, oil, and molasses to the mixture, and mix. Then add
salt, spices, baking powder, and baking soda to the mixture, and mix
thoroughly. Gently mix in flour to the pumpkin mix until blended.
Pour batter into prepared pans, and bake for 35 minutes.
Test by inserting a wooden skewer into the center of each mini loaf cake; the
skewer should come out clean.
Glaze: While the loaf cakes are baking, prepare glaze.
In a small saucepan combine all ingredients. Simmer until
the mixture becomes a soft glaze.
When the pumpkin loaves come out of the oven, let cool for
15 minutes, and then brush the tops with glaze.
Maker’s Mark Bourbon Pumpkin Pie
Recipe Courtesy of Chef Lee Anne Wong
Makes one 8-9 inch pie
Prep time: 1 hour Cook time: 30-40 minutes Level: Easy
- 1 frozen pie shell
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons unsalted butter, softened to room temperature
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 2 egg yolks plus ½ an egg white
- ½ cup half and half
- 2 tablespoons Maker’s Mark Bourbon
- ¼ teaspoon salt
Preheat the oven to 400°F. Thaw the pie shell for 20 minutes
and then prick the bottom with a fork. Blind bake the pie shell according to
package directions (use pie weights and parchment paper), until the crust
begins to color and the bottom is cooked. Allow the pie shell to cool to room
temperature.
Using a stand mixer or handheld electric beater, beat the
butter and cream cheese together until light and fluffy, about 2 minutes, then
add the sugar and cream for 1 minute. Beat in the pumpkin puree until well
combined.
Beat in the eggs, half and half, Maker’s Mark Bourbon, and
salt until well combined. Pour the custard into the cooled pie shell. Bake in
the oven for 30-40 minutes until the middle of the pie is set and the crust is
golden brown. Allow the pie to cool to room temperature. Serve with bourbon
spiked whipped cream.
Bourbon Macaroons
By Danny Macaroon, author of The Macaroon Bible
Yield: Twenty-four 2-inch macaroons
Macaroons:
- One 14-ounce can sweetened condensed milk
- 2 tablespoons Maker’s Mark (plus 2 tablespoons bourbon
reduction; see Note below)
- 1 whole nutmeg (optional)
- One 14-ounce bag sweetened shredded coconut
- 2 large egg whites
- 1⁄4 teaspoon kosher salt
Preheat the oven to 350°F with a rack in the center of the
oven. Line a baking sheet with parchment.
In an extra-large bowl, measure out 101⁄2 ounces by weight
of the condensed milk. If you don’t have a scale, use approximately 8 ounces (1
cup) by liquid measure. Add the Maker’s Mark (and reduction, if desired) and
about 15 passes of the nutmeg over a nutmeg grater, if desired, and incorporate
with a rubber spatula. Add the coconut and combine until thoroughly mixed.
Add the egg whites and salt to the bowl of a stand mixer (or
small bowl if you’re using a hand beater) and whip on medium-high until very
stiff peaks form, 21⁄2 to 3 minutes.
Using a rubber spatula, gently fold the egg whites into the
coconut mixture. After it’s combined, push the mixture into one big blob to
make it easier for you to portion out the macaroons.
Dip 2 spoons into a small bowl of water, shake them off,
form the mixture into balls approximately 11⁄2 inches in diameter, and place
them on the baking sheet about 1 inch apart. (You can also form them by hand,
but be sure to wet your fingers frequently.)
Place the sheet into the oven to bake for 20 to 25 minutes.
After about 21 minutes, start checking for coloring. Look for an even, light
golden color and for the undersides to be nicely tanned. These macaroons will
darken a bit more quickly than normal, so keep a close eye on them starting at
about 19 minutes.
Remove from the oven and let the sheet rest on a cooling
rack, leaving the macaroons on the sheet until they’re cool enough for you to
pull off (about 2 minutes depending on how sensitive your fingers are).
Transfer the macaroons to the cooling rack to let cool completely. The
macaroons will keep at room temperature for 3 to 5 days, for about 3 weeks in
an airtight container in the fridge, and for a few months if stored in an
airtight container in the freezer.
Note: The bourbon reduction is totally optional and it
really only makes sense if you’ve got 12 ounces (1 ½ cups) of bourbon to spare.
If you do, just simmer the 12 ounces of bourbon down to about 2 ounces and
reserve.
Boozy Gelt
- 1-1/2 parts Maker's Mark Bourbon
- 1/2 part DeKuyper Light Crème de Cocoa
- 1/2 part DeKuyper Hazelnut Bliss
- Heavy cream
Shake and serve up or on the rocks. Top with cream and
garnish with chocolate shavings.
Russian Standard Cranberry Mule
- 2 parts Russian Standard Vodka
- 3 parts ginger beer
- 1 part cranberry juice
Pour vodka, ginger beer and cranberry juice over ice into a
copper Moscow Mule mug or rocks glass filled with ice. Stir to combine. Garnish
with a fresh lime and cranberry
Russian Standard Honeydew Sour Classic
- 2 parts Russian Standard Vodka
- 1/2 part honey syrup
- 1/2 part lime juice
- 1-1/2 parts honeydew purée
Add all ingredients into a shaker filled with ice. Shake and
strain into footed sour glass that has been chilled. Garnish with fresh
honeydew
Russian Standard Fresh Watermelon Martini – Classic
- 2 parts Russian Standard Vodka
- 2 parts fresh watermelon juice
- 1/2 part simple syrup
Combine all ingredients in a shaker filled with ice. Shake
and strain into chilled martini glass. Garnish with a slice of fresh watermelon
Russian Standard Little Word Classic
- 2 parts Russian Standard Vodka
- 3/4 part lemon juice
- 1/2 part elderflower liqueur
- 1/2 part simple syrup
Combine all ingredients in a shaker with ice. Shake and
strain into a chilled coupe glass
