There are days when I really love my job and the next few weeks I’m going to share with you, some of the events I’ve attended, food I’ve eaten and of course, the drinks consumed. Today I’m going straight for the guys. Don’t get me wrong, at this tasting there were a few women, but let’s face it, Maker’s Mark, even though I think of it as a ‘sweet whiskey’, it’s traditionally been something men drink. Today I hope to change your mind.
I had the Makers 46, which is aged a bit longer inside the barrels than the normal Makers, & the taste bolder. In other words…I loved it. So try it or at the very least try some of these great and pretty simple recipes made with Makers. I’m sure you’ll be happy you did.
This classic appetizer gets a kick in the pants with a healthy shot of Maker’s Mark to help spice up the cocktail sauce.
Prep Time: 30 minutes Cook Time: 30 minutes
1 recipe Maker’s Mark cocktail sauce (recipe below)
24 pc. Shrimp in shell, u-10
12 cups water
1-1/2 cups dry white wine, such as Riesling
2 lemons juiced
2 bay leaves
10 pieces whole black peppercorn
1 medium onion, peeled, halved and sliced thin 1/4″
1 stalk celery, sliced thin crosswise 1/8″
1 whole leek, washed and sliced thin, white and green
3 medium carrots, peeled, sliced into 1/8″ thick rounds
1/4 cup kosher salt
Lemon wedges, for garnish
Leaving the shell and tail intact, slice down the back of the shrimp, deveining the shrimp.
Bring the water, white wine, lemon juice, bay leaves, peppercorns, onion, celery, leek, carrots and kosher salt to a boil in a large pot. Reduce to a simmer and cook for 15 minutes until the vegetables are soft and the brine is flavorful. Strain through a fine mesh sieve into a new pot, discarding the solids.
Bring the stock back up to a simmer. Add the shrimp in shell and stir to submerge the shrimp. Remove the pot from the heat and allow the shrimp to poach for 10 minutes or until fully cooked.
Drain the shrimp and place the shrimp into a large bowl filled with ice. Stir the shrimp with the ice cubes and place the bowl in the freezer until the shrimp have cooled down, about 2-3 minutes.
Peel the shell from the shrimp, leaving the tail intact. Discard the shells. Serve the shrimp ice-cold alongside the Maker’s Mark® cocktail sauce, with fresh lemon wedges.
Maker’s Mark Cocktail Sauce
Makes 1-1/2 cups
2 tablespoons Maker’s Mark Bourbon, flamed off
1 cup Heinz® Ketchup
1 tablespoon TABASCO® Sauce
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 cup freshly grated horseradish
1 tablespoon distilled white vinegar
Combine all ingredients together in a small bowl. Keep chilled until needed.
Bourbon Marinated Hangar Steak
This easy marinade makes for a distinctly bourbon-flavored steak that is great on top of a salad, alongside stir-fried vegetables or even on a sandwich. I know…you’re thinking Yummy.
Prep Time: 12 hours beforehand Cook Time: 10 minutes
1/2 cup Maker’s Mark® Bourbon
6 tablespoons low sodium soy sauce
1 teaspoon fresh ginger, finely grated or minced
1 teaspoon garlic, pressed or minced
1 tablespoon shallots, minced
1 pound hangar or skirt steak, trimmed
1/4 cup heavy cream or veal stock (optional)
To make the marinade, combine ingredients in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.
Add the beef to the cooled marinade, stir to evenly coat and refrigerate overnight for no more than 12 hours.
Dry the beef with paper towels. Heat a large pan/skillet over high heat. Sear the beef 3 minutes on each side for medium rare, remove from the pan and rest meat. Cook down excess marinade as a pan sauce whisking a little cream or veal stock in at the end. Slice and serve.
Maker’s Mark Cupcakes with Cinnamon Cream Cheese Frosting
The cupcakes are the perfect spice cake with a nose of bourbon, and the cream cheese frosting makes it hard to eat just one. *Remember these are NOT Child Friendly
1/4 cup Maker’s Mark Bourbon®
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 tablespoons unsalted butter, room temperature
1 cup brown sugar
3 large eggs
1/2 cup molasses
1/4 cup whole milk
Preheat the oven to 350°F and line a cupcake tin with cupcake liners. Sift all dry ingredients together: flour, baking powder, salt, baking soda, cinnamon and nutmeg. Put aside for later use.
Cream the butter and brown sugar. Beat until light and fluffy.
Add the eggs one at a time, scraping down the bowl after each addition and beating well.
Add the molasses and mix well.
Alternate adding the dry ingredients and milk to the batter.
Add the Maker’s Mark® Bourbon, stirring well with a spoon/spatula. The batter will look thin and slightly broken. Fill the cupcake liners almost to the top and bake in the oven for 30-35 minutes, until a toothpick comes out cleanly when tested.
Allow the cupcakes to cool completely, about 20 minutes, before frosting.
Cinnamon Cream Cheese Frosting
Makes 2 cups
1-1/2 cups cream cheese (12 ounces), softened to room temperature
6 tablespoons unsalted butter, softened to room temperature
2 cups powdered sugar, sifted
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
In a large bowl or stand mixer, beat the softened cream cheese well, using a wooden spoon or paddle attachment.
Add the softened butter. Continue to beat until well mixed in with the cream cheese.
Add the powdered sugar, cinnamon and salt. Beat until well incorporated. Refrigerate until needed and allow softening at room temperature before using.