No say it isn’t so, Summer 20012 ain’t gone yet, is it?
BourbonBlog.com and Maker’s Mark give you another chance to revisit summer Fridays, long days and hot weather are nearly over with some bourbon-based recipes for Labor Day!
Celebrate the American work force today with American Classic!
Maker’s Mark Bourbon Ice Cream topped with Poached Peaches and Hazelnut Crunch
Chef Johnny Iuzzini
Maker’s Mark Ice Cream
Makes 1 1/2 pints
2 cups whole milk
1 vanilla bean split lengthwise and scraped
4 large yolks
½ cup sugar
1 pinch salt
¼ cup Maker’s Mark
- Combine the milk, salt, scraped vanilla bean and seeds in a medium saucepan and bring to a boil. Remove from the heat, cover with plastic wrap, and infuse 10 minutes.
- While the milk is being infused, whisk together the yolks and sugar in a medium bowl until the mixture turns pale. Set up an ice bath with a slightly smaller stainless steel bowl set into a larger bowl filled with ice water and keep close at hand.
- Strain the milk into a medium saucepan and bring back to a simmer. Gradually pour half of the hot liquid over the yolks, whisking to combine. Return the entire mixture to the pan and cook over medium heat, stirring constantly with a rubber spatula. When the mixture thickens slightly, lightly coat the back of the spatula, and when the slight foam on top is the same color as the liquid underneath strain into the prepared small bowl. Cool completely and then stir in the bourbon. Store in an airtight container in the refrigerator. (The ice cream may be prepared up to this point a day in advance and stored in the refrigerator overnight.)
- Freeze in an ice cream machine according to the manufacturer’s instructions and reserve, covered in plastic wrap, in the freezer for 1-2 hours before serving.
8 leaves fresh verbena
20 ounces simple syrup (2 cups sugar and 2 cups) water
3 tablespoons Maker’s Mark
2 peaches (not too ripe)
Bring simple syrup, bourbon and verbena to a simmer. Meanwhile cut the peaches in half and remove the pits. Poach slowly until the fruit is tender. Remove from heat and allow to cool.
2 cups hazelnuts, cracked slightly
4 teaspoons honey
Heavy pinch of salt
1 egg white, beaten
Combine all ingredients and rub together, bake until golden brown at 350°F. Crack into pieces.
Maker’s Mark Bourbon Peach Tea
1 part Maker’s Mark Bourbon
1/2 part DeKuyper Peach Schnapps
Unsweetened iced tea
Fill tall glass with ice. Add Maker’s Mark® and peach schnapps. Top off with unsweetened iced tea. Garnish with peach.
Maker’s Mark Bourbon BBQ Ribs
Chef Joey Campanaro, Owner, Little Owl
Prep Time: 24 hours/day beforehand. Cook Time: 5 hours. Level: Easy.
2 cups Makers Mark
1 bunch cilantro – cleaned and roughly chopped
4 cloves garlic, peeled and minced
¼ cup fresh ginger, peeled and chopped
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 teaspoon cayenne
1 teaspoon curry powder
1 tablespoon Dijon mustard
¼ cup dark brown sugar
2 tablespoons kosher salt
1 rack of peeled pork spare ribs
3 tablespoons butter
½ white onion, peeled and diced ½”
1 cup pineapple juice
1 cup tomato juice
1 cup ketchup
1 cup water
Fresh cilantro leaves, for garnish
Fresh red radish, for garnish
- In a large bowl, mix the Maker’s Mark®, cilantro, garlic, ginger, garlic, cumin, cayenne, curry, mustard seeds, Dijon and brown sugar and salt until well combined. Pour into a shallow baking dish. Submerge the full rack of ribs in the marinade and refrigerate over night.
- Preheat the oven to 400°F. After 24 hours, remove the ribs, brushing off any excess marinade and spices (reserve the marinade for the barbecue sauce), and place on baking sheet and roast in the oven for 45 minutes. Remove the rack from the oven, wrap the ribs tightly in foil and cool in the refrigerator for at least 3 hours.
- Heat the butter in a medium saucepan over medium-high heat. Add the diced onion and cook for 10 minutes, stirring often. Add the marinade liquid and all of its components, the pineapple and tomato juice, ketchup, and water. Cook this mixture for 45 minutes on a medium simmer, stirring occasionally.
- When the ribs have cooled down, slice them in between each bone to separate them from the rack and place in a large mixing bowl. Strain the barbecue sauce through a fine mesh sieve and pour over the ribs, tossing to thoroughly coat them.
- Place the individual ribs in a single layer in an ample-sized baking dish, pouring the excess barbecue sauce over the ribs, and return to the oven. Lower the heat on the oven to 350°F and bake for an additional hour, turning the ribs occasionally to insure sauce coverage.
- The ribs will be tender and the sauce should glaze the ribs during the baking process. Serve hot with picked cilantro leaves, thinly sliced radishes, and Maker’s Mark “chilled neat”