Thursday, September 6, 2012

Preparing for the Fall Harvest with Maker's Mark® Bourbon

Fall is in the air! Can you feel it?  Yes, my favorite season is starting to roll in and I am ready for cooler days and chilly nights.  What's better to accompany that chill than a good nip of bourbon?  Here are a few ways to prepare for the Fall Harvest days from  Maker's Mark® Bourbon.  Not only is it great to drink WITH your food, it is a wonderful compliment IN your food.

Apples and Bourbon 
recipe by: Elad Zvi (Co-Founder, Bar-Lab) 

1 ¾ parts Maker’s Mark® Bourbon infused with apples 
½ part Aperol® Apertivo Liqueur 
¾ part lemon juice 
½ part thyme honey 
Dash maple bitters 

1. Add all ingredients into a shaker. Add ice. Shake vigorously. 
2. Strain over ice into a rock glass. Garnish with thyme spring and apple slice 

Bourbon Chili 
recipe by: Tim Love (Owner & Chef, Lonesome Dove Western) 
Prep Time: 15 minutes. Cook Time: 4 hours. Level: Intermediate 
yield: serves 4-6 

2 pieces dried Ancho chilies 
1 piece dried Pasilla chile 
2 pieces dried Guajillo chilies 
2 pieces dried Chipotle chilies 
1 cup Maker’s Mark® Bourbon 
1 tablespoon vegetable oil 
2 lbs. boneless beef short ribs 
3 cups onion, chopped 
2 cloves garlic, minced 
½ teaspoon ground cumin 
1 teaspoon Mexican oregano 
½ teaspoon dried thyme 
¼ cup dark brown sugar 
¼ cup apple cider vinegar 
½ cup masa harina, if desired 
Salt and black pepper 
Additional Maker’s Mark® Bourbon, if desired 

1. Toast the chilies in a large, dry skillet over medium-low heat until lightly charred and fragrant, about 10 minutes. Transfer to a bowl. 

2. Bring 4 cups of water to a boil and pour over the chilies. Weight the chilies down in the water and submerge with a paper towel. Allow the chilies to soften for about 20 minutes in the hot water. Drain the chilies once they are soft, reserving the soaking liquid. If you prefer your chili to be spicy, remove only the stem of the chilies, leaving the seeds intact. If you prefer a milder chili, take the time to open up the softened chili peppers and remove the seeds before adding the peppers to the blender. 

3. Add the softened chili peppers to the blender with 1 cup of Maker’s Mark® Bourbon. Puree until smooth. 

4. Heat a large skillet or Dutch oven over high heat. Pat the short ribs dry with a paper towel and season them generously with salt and black pepper. Add the tablespoon of oil to the hot pan. Reduce the heat to medium high. Sear the short ribs on all sides until well browned, about 3-4 minutes per side. Remove the short ribs to a plate and pour off the browning liquid and fat into a small bowl. Return the pan to the heat. 

5. Add the chopped onion and minced garlic to the skillet and cook until softened, about 10 minutes, stirring often. 

6. Add the cumin, oregano, thyme, brown sugar, vinegar, browning liquid, chili water, and chili puree to the pot. Season with a heavy pinch of salt. Cover with a tight fitting lid and simmer over low heat until the meat is very tender, about 3 hours, turning the ribs every 30 minutes and adding water as necessary if the braise becomes too dry. 

7. Once the short ribs can break apart with a spoon, remove the ribs from the stew and break the short ribs apart into small chunks using two spoons or forks. 

8. The chili braise in the pot should be the consistency of a thick soup, reduce over low heat if necessary, or add more water to reach desired consistency. Skim any excess fat and oil from the surface of the chili and discard. Stir the pieces of short rib back into the chili braise. Add an extra splash of Maker’s Mark® Bourbon if you want. 

9. Thicken the stew with masa harina (fine cornmeal makes a great substitute) if you desire: Ladle 2 cups of chili into a bowl and stir in the masa harina. Return the mixture to the pot and stir in with the rest of the chili. Simmer for 15 minutes. Serve the chili hot garnished with chopped scallions, cilantro, and/or sour cream. 

Bourbon Cornbread 
recipe by: Lee Anne Wong (Chef and Maker’s Mark® Cookbook Editor) 

1 cup cornmeal 
1 cup all-purpose flour 
¼ cup sugar 
1 tablespoon baking powder 
½ teaspoon salt 
2 tablespoons Maker’s Mark® Bourbon 
1½ cups whole milk 
4 eggs 
½ cup vegetable oil 
1 cup sweet corn kernels, pulsed in a food processor 

1. Preheat the oven to 400° F. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. 

2. In a separate bowl, whisk together the Maker’s Mark® Bourbon, milk, eggs, oil, and shredded corn. Add the wet mixture to the dry ingredients. Stir until well combined. 

3. Pour the batter into a greased pan (loaf or cake pan). Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool before using. 

How will you welcome Autumn with Maker’s Mark® Bourbon?

*recipes re-printed with permission of Maker’s Mark® Bourbon


~~louise~~ said...

I'm not quite ready for Fall to roll in Heather. I'm holding onto Summer for dear life, lol...However, I just remembered yesterday that September is Bourbon Heritage Month so any one of these harvest choices are fine by me!!!

Thanks so much for sharing...

I do believe this post needs a tweet:)

Natashya KitchenPuppies said...

Gorgeous fall flavours going on!

Pierce said...

Makers Mark is a fav in the Culbertson household! I am all over that cornbread and beverage :-)

Danielle Imstuffed said...

Love it! All things bourbon :) Cheers, Cheers and Cheers! I wish fall was in the's so hot here, I'm still spending my weekends by the pool.