Thursday, December 22, 2011

A Little Holiday Whisky.


I recently received a press release from Michtner's Whiskey. They produce single barrel rye, very small batch bourbon, single barrel bourbon, and unblended American whiskey.  While I don't drink whiskey, the recipes intrigued me.  

So if you are looking for some last minute recipes for your Christmas Eve or Christmas Day meals, here are a few straight from the Michter’s kitchen.

Patsy’s Bourbon Balls
Pair with Michter’s US*1 Bourbon.

1 cup chopped pecans
6 tbsp. Michter’s US*1 Bourbon
½ stick butter
3¾ cups confectioners’ sugar
16 oz. dark chocolate chips

Soak pecans in Michter’s US*1 Bourbon in an airtight container for four days. Flip after the first two days to fully coat the pecans. The pecans should absorb all of the Michter’s US*1 Bourbon. Mix butter, sugar, and pecans. Roll into 1-inch balls and refrigerate overnight. Pour dark chocolate chips into microwave-safe bowl and microwave for about 2½ minutes. Remove chocolate every minute and stir. Dip refrigerated balls into the melted dark chocolate. Place the chocolate-covered bourbon balls in an airtight container and place in freezer until set (just a few minutes). Store in a cool place.

Joe’s Rye-Glazed Ham
Pair with Michter’s US*1 Rye.

1 cup honey
½ cup molasses
½ cup Michter’s US*1 Rye
¼ cup orange juice
2 tbsp. Dijon mustard
1 ham half, about 6 to 8 pounds, fully cooked

Combine the honey and molasses and heat them in a bowl in the microwave, or in a saucepan on the stovetop. Stir in Michter’s US*1 Rye, orange juice, and mustard. Remove all but about ¼ inch of fat from the ham and place in a roasting pan. Bake the ham at 325°F for about 1½ hours, or until a meat thermometer reaches 140°F (about 10 minutes per pound). Baste the ham occasionally with the honey-rye mixture. Transfer drippings to a saucepan and add remaining honey-rye mixture; bring to a boil. Slice ham and serve with the glaze.
  
Vincent’s Bread Pudding with American Whiskey Sauce Pair with Michter’s US*1 American Whiskey.

1 loaf French bread, at least a day old, cut into 1-inch squares (about 6–7 cups)
1 qt. milk
3 eggs, lightly beaten
2 cups sugar
2 tbsp. vanilla
1 cup raisins (soaked overnight in ¼ cup Michter’s US*1 American Whiskey) ¼ tsp. allspice ¼–½ tsp. cinnamon
3 tbsp. unsalted butter, melted

Place the bread into a large mixing bowl and pour the milk over the bread. Press bread with hands until well mixed and all the milk is absorbed. In a separate bowl, beat the eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Fold the raisins into the mixture. Pour the butter into the bottom of a 9”x13” baking pan and coat the bottom and the sides of the pan well with the butter. Pour the bread mix into the baking pan and bake at 350°F for 35–45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. The pudding can also be cooked in individual ramekins. Serve with Michter’s US*1 American Whiskey sauce (recipe below) on the side; pour on to taste.

Michter’s US*1 American Whiskey Sauce
½ cup (1 stick) butter
1 cup sugar
1 egg
1 cup Michter’s US*1 American Whiskey

In a saucepan, melt the butter over low heat. Whisk in the sugar and egg. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in Michter’s US*1 American Whiskey to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.
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