Wednesday, December 19, 2012
By Julie Wiegan
Smashed Sweet Potatoes
(Recipe courtesy of Amanda Freitag, Executive Chef and TV Personality)
Prep Time: 15 minutes
Cook Time: 30 minutes
1/4 cup Maker’s Mark® Bourbon
4–5 large sweet potatoes, peeled and large dice
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
1. Place diced sweet potatoes into a large pot and cover with cold water.
2. Add salt to the sweet potatoes and bring to a boil.
3. Simmer the potatoes for approximately 25 minutes or until just tender, not too soft.
4. Drain the potatoes until dry and place them back into the pot.
5. Stir in the 1/2 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.
6. Season the mixture with salt and pepper to taste.
7. Transfer to a ceramic serving dish and hold.
8. Prepare the chestnuts by first melting the 2 tablespoons of butter into a sauté pan, then sauté the celery on medium heat.
9. After 2 minutes, add the chopped chestnuts and the maple syrup to the celery and cook together until incorporated.
10. Finish the chestnuts with the sage and season with salt and pepper.
11. Spoon the chestnut mixture over the sweet potatoes and serve.
Note: The Maker’s Mark® Bourbon added at the end pairs well with the natural sweetness of the potatoes, and gives them a heady bourbon accent.
Double-Nut Pecan Pie
(Recipe courtesy of Elizabeth Karmel, Executive Chef, Hill Country Barbecue Market)
Prep Time: 2 hours
Cook Time: 1 hour
2 tablespoons Maker’s Mark® Bourbon
1 cup whole pecans
3/4 cup chopped pecans
2 tablespoons unsalted butter, melted
1/2 cup granulated white sugar
1/2 cup dark corn syrup
1/4 cup light corn syrup
3 large eggs
1 teaspoon pure vanilla extract
1 pre-baked 9-inch pie shell*
1. Preheat oven to 350 degrees F.
2. Put chopped nuts into the bottom of the prebaked pie shell and set aside.
3. Combine melted butter, granulated sugar, the dark and light corn syrups, eggs, vanilla extract and Maker’s Mark® Bourbon.
4. Pour this mixture on top of chopped nuts. Place a decorative row of whole pecans on the top.
5. Bake about 50-60 minutes on the center rack of the oven or until cooked through. The pie will spring back on top but still jiggle a little until it cools. If the top is getting too dark before the center is done, tent with aluminum foil.
6. Cool for a minimum of three hours. The pie is best made the day before.
*Note: Pre bake the pie shell according to package directions at least two hours beforehand to allow time to cool.
Note: The classic pecan pie made better with the addition of both chopped and whole pecans and a splash of both vanilla and bourbon. Serve with Maker’s Mark®-spiked whipped cream for a double treat!