Some more Turkey Day recipes

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New York Honey Sweet Potatoes

We released our newest whiskey, Catskill Provisions New York Honey (our McKenzie Rye infused with Catskill wild flower honey) on November 9, 2013 and quickly went to work to design a dish using this spirit for Thanksgiving. 

3 cups cooked, mashed sweet potatoes (hot)
1/3 cup New York Honey, plus an ample glass for after dinner.
4 tbsp butter – AT ROOM TEMPERATURE
½ cup light brown sugar
1/8 tsp kosher or sea salt

Combine the above in a large bowl.  Grease a large casserole and scoop the sweet potato mixture into the casserole.  Place in a 325 degree oven after you remove the turkey. 

 

Irish Green Bean Casserole with McKenzie Pure Pot Still Whiskey

The FLD chefs prefer to make their own fried onions for this Thanksgiving classic:

FLD Fried Onions

2 medium onions, very thinly sliced – use a mandoline slicer, if you have one.
¼ cup all-purpose flour
2 tbsp panko bread crumbs
1 tsp kosher or sea salt

Preheat oven to 475.  Combine all of the ingredients in a large bowl.  Spray a large cookie sheet, place spread onion mixture evenly on cookie sheet and roast for 30 minutes.  Toss the mixture several times while roasting.

The Beans

Boil, in well-salted water, 1 pound of fresh, rinsed, trimmed and halved green beans for 5 minutes.
Drain and place green beans in a large bowl of ice water.  Drain when cool and set aside

The McKenzie Sauce

½ cup McKenzie Pure Pot Still Whiskey
2 tbsp unsalted butter
12 ounces sliced bella mushrooms
½ tsp freshly ground pepper
1 tsp kosher or sea salt
2 tsps minced garlic
¼ tsp nutmeg
2 tbsp all-purpose flour
½ cup chicken broth
1 cup half-and-half

Preheat oven to 400.

Melt the butter in a large, oven proof skillet over medium high heat.  Sauté mushrooms with the salt and pepper. When beginning to soften, but not yet starting to shrink, add the garlic and nutmeg and sauté for 2 more minutes.  Top the mixture with the flour and combine.  Add the McKenzie Pure Pot Still Whiskey and the chicken broth and simmer for about one minute.  Turn the heat down below medium and add the half-and-half.  Cook on low until the mixture thickens – about 8 minutes.

Remove from heat and stir in ¼ of the FLD Fried Onions and all of the green beans.  Top with the rest of the fried onions.  Place in oven and cook about 15 minutes – until bubbly and brown.

 

McKenzie Bourbon Pumpkin Pie with Pecan Streusel

The Pecan Streusel

1 tbsp, plus one Glencairn glass of McKenzie Bourbon Whiskey (for sipping), AT ROOM TEMPERATURE
4 tbsp unsalted butter – ALSO AT ROOM TEMPERATURE
¼ cup dark brown sugar
½ cup flour
½ cup pecan halves

 

The Pie Crust

Make your own flaky pie crust, or save yourself the hassle and buy a pre-made crust from the store.

 

The Pie

¼ cup of Mckenzie Boubon Whiskey (plus enough to refill glass – see “The Pecan Streusel”)
1 stick unsalted butter – AT ROOM TEMPERATURE
¾ cup dark brown sugar
1 ¼ cups pumpkin puree
3 eggs, separated – and AT ROOM TEMPERATURE
1 ½ tsp cornstarch
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ground cloves
¼ tsp kosher or sea salt
½ cup milk

 

Create The McKenzie Bourbon Pumpkin Pie

– Preheat oven to 350.

– Make the streusel:

Combine the butter, brown sugar, and flour in a medium bowl.  Work with your hands until it forms crumbs.  Work in the bourbon.  Stir in the pecans.

– Make the pie filling:

In a large bowl, use an electric mixer (at medium speed) to combine the butter and brown sugar until nicely incorporated.  Beat in the pumpkin, egg yolks, cornstarch, cinnamon, nutmeg, cloves and salt.  When smooth, beat in the milk and McKenzie Bourbon.  You are almost done – have a (another) sip of bourbon.

Clean the beaters.  Beat the egg whites in a medium bowl until stiff.  Using a rubber spatula, fold the egg whites completely into the pumpkin mixture.

Pour the pumpkin mixture into the baked pie shell.  Sprinkle the pecan streusel on top.  Bake for one hour, give it the toothpick test – when only a few crumbs are visible – it is done.

With all you have to do on Turkey Day, the pie is best made on Wednesday. Refrigerate all night.  Serve with bourbon whipped cream – add a tablespoon of McKenzie Bourbon to the cream – before you whip it.

Have a wonderful holiday!

 

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