PRIME Living's 2013 Holiday Recipe Guide

2013

Holiday Recipe Guide LIVING’s

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2013 Holiday Recipe Guide TABLE OF CONTENTS

Chardonnay

Pumpkin Pie with Estancia Monterey Chardonnay & Rosemary Caramel Moroccan Spiced Butternut Squash Soup with Harissa Pepitas

Vinho Verde Mussels in Vinho Verde

Pinot Noir

Kim Crawford Pinot Noir Chocolate Drizzle Lamb with Garden Vegetables and Herbs from Nobilo

Sauvigon Blanc

Kim Crawford Sauvignon Blanc Lemon Popcorn Cod with Pickled Mussels | Crab & Fava Sauce Grilled Scallops with Raisin Relish from Nobilo

White Wine

Sundried Tomato and Italian Sausage Risotto

Bourbon

Wild Turkey Bourbon Chocolate Pecan Pie Turkey with Kentucky Bourbon Sauce Wild Turkey flaming Pecan Pumpkin Pie Sweet Potato Pie with Wild Turkey Whipped Cream Sweet Potatoes with Wild Turkey 101 Wild Turkey Acorn Squash Wild Turkey Apple Pie

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Chardonnay PRIME-LIVING.COM

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Pumpkin Pie with Estancia Monterey Chardonnay & Rosemary Caramel

Ingredients 1 partially baked 9-inch deep-dish pie crust 2 cups pumpkin puree (canned or fresh) 1 1/4 cups half-and-half, room temperature 1/4 cup crème fraÎche, room temperature 3 large eggs, room temperature 3/4 cup dark brown sugar 1/4 cup granulated sugar 1/2 teaspoon cinnamon 1/2 teaspoon powdered ginger 1/4 teaspoon cardamom A few gratings of fresh nutmeg 1/2 teaspoon kosher salt 1 1/2 teaspoons pure vanilla extract Sprig of fresh rosemary (optional) Soft whipped cream Estancia Monterey Chardonnay & Rosemary Caramel

1 1/2 cups granulated sugar 3/4 cups water 1/4 cup apple cider 3/4 cups Estancia Monterey Chardonnay 1 big pinch fine sea salt 2 tablespoons cold unsalted butter, diced 1 sprig fresh rosemary

Courtesy of Estancia

Directions Preheat oven to 400 F. Place pie pan with partially baked crust on a baking sheet. In a bowl, whisk together all ingredients except rosemary, until sugars have dissolved completely. Pour pumpkin filling into crust and carefully place in oven.

Bake 15 minutes on center rack. Open oven door and lay sprig of rosemary decoratively on top of filling without pressing down. Close door and reduce oven temperature to 300 F. Continue baking pie until the edges are set but the center remains a little bit wobbly, an additional 25-35 minutes.

Allow pie to cool completely on a rack at room temperature; the residual heat will finish cooking the center of the pie without over baking. Best served same day topped with soft whipped cream and drizzled with Estancia Monterey Chardonnay & Rosemary Caramel.

Estancia Monterey Chardonnay & Rosemary Caramel

In a medium saucepan, gently stir together the sugar and water. Over medium heat, cook mixture until sugar dissolves completely. Increase heat to high and cook the mixture, swirling occasionally (do not stir), until the mixture becomes a deep amber, but does not burn. Remove saucepan from heat and gently pour in the apple cider. (Keep your face away from the pan as the contents will bubble and spatter!) Gradually add the Estancia Monterey Chardonnay the sauce will continue to bubble furiously and stir with a wooden spoon.

Return the saucepan to medium-high heat, stirring and keeping the sauce at a low boil for 23 minutes more, until smooth and is beginning to thicken. Remove pan from heat and stir in the salt and butter stirring vigorously until butter is incorporated. Add the sprig of rosemary to the hot caramel and allow sauce to cool to room temperature. Caramel will continue to thicken upon standing. Upon use, whisk caramel to recombine if butter separates. Remove and discard rosemary before serving, if desired.

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Chardonnay

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Moroccan Spiced Butternut Squash Soup with Harissa Pepitas

Ingredients 2 pounds butternut squash, peeled, seeded and cut into rough 2-inch chunks 1/2 pound parsnips, peeled and cut into rough 2-inch chunks 1 teaspoon cinnamon 1 tablespoon fresh ginger, peeled and minced 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon pimentón (smoked paprika), plus extra for garnish 3 teaspoons kosher salt 3 tablespoons honey 4 tablespoons olive oil, divided 3/4 cup Estancia Monterey Chardonnay 2 medium leeks, trimmed, rinsed and thinly sliced 2 cloves of garlic, thinly sliced 4 cups of chicken or vegetable stock, or water Garnish

Harissa pepitas (recipe below) Crème fraîche Pimentón Cilantro leaves Harissa Pepitas

1 cup pepitas 1/2 tablespoon olive oil 2 tablespoons maple syrup 1 heaping teaspoon harissa 1/2 teaspoon kosher salt

Courtesy of Estancia

Serves

8

Directions Preheat oven to 375 F. In a large bowl, combine the butternut squash and parsnip chunks. In a small bowl, stir together cinnamon, ginger, coriander, cumin, pimentón, kosher salt, honey and 2 tablespoons of olive oil. Add the spice mixture to the squash and parsnips and toss well to coat.

(Hands are best tools for this!)

Pour Estancia Monterey Chardonnay into a roasting pan large enough to accommodate the vegetable mixture in one layer; add the vegetables. Cover pan with foil and bake until vegetables are tender, 40-50 minutes. Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the leeks, garlic and a pinch of kosher salt. Reduce heat and sauté until the leeks and garlic are translucent and tender.

Add the cooked butternut squash and parsnips and any seasoned juices from the roasting pan and stir to combine. Add chicken stock and bring to a simmer. Allow soup to simmer for ten minutes. Taste and add more salt, if needed.

Puree with immersion blender, or allow to cool 10-15 minutes and puree in batches in blender, holding the lid on tightly.

Serve soup topped with harissa pepitas, a dollop of créme fraîche, pimentón and cilantro leaves.

Soup flavor improves if prepared a day or two ahead of serving. Keeps well refrigerated 3-4 days.

Harissa Pepitas

Preheat oven to 350 F. Line the baking sheet with parchment or a silicone baking mat.

Combine all ingredients in a bowl and stir to coat well. Spread pepitas in one layer on prepared baking sheet. Roast pepitas on center rack, stirring until toasted and golden, about 10 minutes. Pepitas will continue to crisp as they cool; allow to cool. Store in an airtight container at room temperature. May be prepared several days ahead.

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Vinho Verde PRIME-LIVING.COM

Photo Courtesy of Chef Sam Beier

Mussels in Vinho Verde

Ingredients 32 mussels, PEI, washed and beard removed 1 cup Vinho Verde 2 shallots, minced 4 garlic cloves, thinly sliced 2 tablespoons unsalted butter 12 cherry tomatoes, halved 1/4 cup scallions, sliced 1/8inch Salt and pepper to taste

Courtesy of Liberty Kitchen & Oyster Bar

Directions Heat a large sautĂŠ pan with tall sides to a medium-high heat. Combine butter, shallots and garlic; sautĂŠ until lightly translucent and very aromatic. Toss in the cleaned mussels; salt and pepper the ingredients.

Turn the heat up and toss a couple times to incorporate everything together. Now add the Vinho Verde wine; bring to a boil and cover with a lid. Simmer until the first mussels start popping open, then add the cherry tomatoes. Cover again and cook another couple of minutes. Serve in a large mussel bowl and top with the scallions.

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Pinot Noir

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Kim Crawford Pinot Noir Chocolate Drizzle

Ingredients 2 teaspoons vegetable oil 1/3 cup popcorn kernels 2/3 cup Kim Crawford Pinot Noir 2 teaspoons unsalted butter 1/2 cup high quality bittersweet chocolate drops salt to taste

Directions Kettle-Popped Corn

Heat oil for 1.5 minutes over medium-high heat in a covered pot; add 3 kernels to the hot oil, return the lid and begin swirling the pot. Once 2 of the three kernels have popped, add the remaining 1/3 cup. Quickly close the lid and vigorously swirl the pot to distribute ingredients evenly. Swirl once every minute before popping begins; continuously swirl the pot once the kernels begin to pop. Turn the heat off once popping has slowed to 3 seconds between pops.

Place the popcorn onto a foil-covered cookie sheet.

Wine Reduction

Bring 2/3 cup of Kim Crawford Pinot Noir in a small stock pot over medium-high heat, to a boil.

Then lower heat to medium and let simmer for 5 minutes; add 2 teaspoons butter and stir, letting the wine melt the butter. Turn heat to low and leave the pot on the stove.

Tempering Chocolate

Place 1/2 cup chocolate drops in a microwave safe bowl and heat at half power for 45 seconds.

Remove, stir (note: chocolate may not appear to be melted), and heat again at half power for 45 seconds. Remove and stir, allowing the warm chocolate to melt what has not yet melted.

Add 1 tablespoon of reduced wine and butter mixture to tempered chocolate and stir, slowly combining the rest of the wine reduction in tablespoon increments until fully mixed. The chocolate and wine should be warm enough that the chocolate melts as you stir. (If not fully liquid, microwave in 10 second increments at half power until fully liquid.)

Using a teaspoon, drizzle the chocolate over the freshly popped popcorn; sprinkle salt to taste.

Allow the drizzled corn to sit for 5 minutes, until the chocolate has firmed. Enjoy with a glass of Kim Crawford Pinot Noir!

Courtesy of Kim Crawford

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Pinot Noir

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Lamb with Garden Vegetables and Herbs from Nobilo

Directions Lamb

Ingredients 2 New Zealand lamb racks 6 cups brown chicken stock 1 cup Nobilo 2012 Icon Pinot Noir 2 basil leaves 4 mint leaves Lemon juice 1 tablespoon butter Serves 8 baby zucchini 8 toy box eggplants 8 yellow patty pans 2 large red peppers Picked bush basil leaves Picked black mint leaves or blackberry mint Dehydrated squash blossoms Garlic flowers

4

Trim and french the bones. Apply a liberal amount of salt. Wrap in plastic and let stand for 4-5 days. Grill or pan roast to an internal temp of 115 F and let rest for at least 10 minutes.

The Jus

Chef ’s Tip: It’s best to make your own stock rather than buy at a store as the reduction will give you no body and will become salty if you are not careful.

Reduce the stock by 2⁄3. Separately reduce the Nobilo Icon Pinot Noir to 1⁄8 cup. Add herbs, and salt if needed. Add the red wine reduction to jus base. While stirring, add the butter and make sure it becomes one with the stock/jus. Add small amounts of lemon juice to balance the weight and feel of the sauce. Add salt only if necessary.

Vegetables

Cut all vegetables in half and cook in a pan cutside down on medium heat until golden brown and al dente, approximately 3-4 minutes, depending upon the size of the vegetables. Use olive oil, making sure it doesn’t get too hot as it burns, but allowing its flavor to make the dish sing.

Roasted Peppers

Burn exterior over open flame. Place the peppers into a bowl and tightly wrap in plastic. This continues the cooking as the vegetable will steam, making the skin very easy to remove. Remove all skin and seeds and cut into different shapes.

Final Dish

To plate, simply slice the lamb and stack so that the bones are sticking up. With the roasted vegetables, make a rectangular stack flush against the lamb. Pick as many mint and basil leaves as desired and place around the vegetables.

Courtesy of Nobilo

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Sauvignon Blanc PRIME-LIVING.COM

Kim Crawford Sauvignon Blanc Lemon Popcorn

Directions Ingredients 2 tablespoons oil 1/4 cup kernels 2 teaspoons fresh lemon zest 3 teaspoons granulated sugar 1 tablespoon Kim Crawford Sauvignon Blanc salt to taste

n c Courtesy of Kim Crawford

Heat oil for 1.5 minutes over medium-high heat in a covered pot; add 3 kernels to the hot oil, return the lid and begin swirling the pot. Once 2 of the three kernels have popped, add the remaining 1/4 cup. Close the lid and swirl again.

In the next 30-45 seconds add the pre-measured sugar, Kim Crawford Sauvignon Blanc and lemon zest. Quickly close the lid and vigorously swirl the pot to distribute the ingredients evenly. Swirl once every 30 seconds before popping begins; continuously swirl the pot once the kernels begin to pop. Turn the heat off once popping has slowed to 3 seconds between pops.

Empty the pot onto a foil-covered cookie sheet to let the kettle corn cool and dry.

(Caution: caramelized sugar is very hot!)

Sprinkle salt to taste and enjoy with a glass of Kim Crawford Sauvignon Blanc.

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Sauvignon Blanc

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Cod with Pickled Mussels | Crab & Fava Sauce

Ingredients Cod

4 5-ounce portions of a very large cod, filleted 4 tablespoons butter 1 lemon, peeled with no pith

Pickled Mussels

Pickled Mussels

2 pounds steamed mussels 3 1/4 cups cider vinegar 1 cup sugar 2 cups Nobilo 2012 Icon Sauvignon Blanc 10 peppercorns 2 tablespoon salt 4 stems tarragon Serves 6 bay leaves Crab and Fava Sauce

4

4 tablespoons crab meat 7 3/4 cups blanched fava beans 3 tablespoons liquid from the pickled mussels 2 tablespoons 2012 Nobilo Icon Sauvignon Blanc 1 tablespoons chopped chives 1 tablespoons chopped cilantro 1 mussel 1 tablespoons salted butter Fava Purée

2 cups blanched warm favas 1 cup hot heavy cream 1/4 teaspoon xanthan (optional) 1 teaspoon salt 1 tablespoon unsalted butter

Directions Heat ingredients until sugar and salt are dissolved. Let cool to around 180 F. Adjust the sugar to your personal taste. Add mussels and store for at least 5 days.

Crab and Fava Sauce

Chef ’s Tip: Adding herbs as you are serving maintains the bright flavors and colors.

Gently warm ingredients in a saucepan, adding butter last and mix in to incorporate without breaking the liquid and butter. Remove from the heat, add the herbs as you serve and mix through.

Fava Purée

Place all ingredients into a blender, except cream. Add cream slowly and purée on a very high speed to ensure the purée is as smooth and silky as possible.

Final Dish

Smear the fava purée at the base of the plate. Place the fish on top of that and carefully place the stack of crab/favas next to the fish. The mussels can go anywhere.

Garnish

Black mint Dill Bronze fennel Fava flowers

Courtesy of Nobilo

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Sauvignon Blanc PRIME-LIVING.COM

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Grilled Scallops with Raisin Relish from Nobilo

Ingredients

Directions

Scallops

Scallops

10-20 dry sea scallops Cauliflower Puree

2 cauliflower crowns, finely chopped 1 large white onion, thinly sliced 4 garlic cloves, thinly sliced 1 stick of butter 1/2 cup cream 1/2 tablespoons tahini Lime juice to taste Salt to taste Garnish

Fennel fronds Dill Celery leaves Watercress Roasted pistachios Olive oil

Serves

4

Golden Raisin Relish

Zest of 3 lemons 2 tablespoons jalapeños, finely diced 4 tablespoons ginger, very finely diced 4 tablespoons lemongrass, very finely diced 4 tablespoons rosemary, very finely diced or powdered 1/2 cup shallots, finely diced 3 1/2 tablespoons red chili, finely diced 4 cups golden raisins 1 cup cider vinegar 1 cup Chardonnay vinegar 1/2 cup sugar 1 cup Nobilo Sauvignon Blanc

Courtesy of Nobilo

Chef ’s Tip: The scallops should come cleaned from the fish market, but may still have a small muscle that is of a whiter color attached—it should be discarded. Simply peel it off (should be very easy).

Heat grill to medium to high. Oil and season the scallops. To get cross marks, move the scallop twice on each side. Total grill time should be 4 minutes.

Golden Raisin Relish

Sweat the aromatics (lemon, chili, ginger, lemongrass and rosemary) in a very small amount of oil. Deglaze with Nobilo Icon Sauvignon Blanc and reduce by half. Add sugar and both vinegars. Cook until the sugar is dissolved; do not color. Add raisins and bring to boil; hold at boil for 5 minutes without stirring. Purée 1/2 the relish and add it to the un-puréed mix. Store in pint containers.

Cauliflower Puree

On very low heat, sweat onions and garlic in butter until translucent. Add cauliflower and cook until cauliflower is soft, approximately 40-60 minutes, depending upon the degree of heat. Do not color. Add cream and reduce by 1/4. When cooked, strain cream and remove all extra cream. Then in a blender, purée until silky smooth. Add salt, tahini and lime juice. The lime juice is just for balance and should not be a predominate flavor.

Final Dish

Make a circle when you plate this dish, using 2 scallops, 2 “dollops” of purée and 2 small rounds of relish. Clean the herbs and place over the finished dish. Finish with olive oil.

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White Wine PRIME-LIVING.COM

Sundried Tomato and Italian Sausage Risotto from the makers of texmatiÂŽ

Directions Ingredients 2 cups water 2 1/2 cups chicken broth 1/4 cup olive oil, divided 1/4 pound lean Italian sweet sausage, crumbled 1 shallot, minced 2 cloves garlic, minced 1 1/2 cups uncooked RiceSelect™ Arborio Rice 1/2 cup dry white wine 1/4 cup oil-packed sun-dried tomatoes, drained and chopped 1/4 cup heavy cream 2 tablespoons grated Parmesan cheese 2 tablespoons chopped fresh parsley

Serves

6

Courtesy of RiceSelect

Heat water and broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.

Meanwhile, heat 2 tablespoons olive oil in large saucepan over medium heat; add sausage and cook until browned. Drain on paper towels; set aside.

Heat remaining 2 tablespoons olive oil over medium heat; add shallot and garlic and cook until soft. Add rice and stir 2-3 minutes. Add wine; stir until absorbed.

Increase heat to medium-high; stir in 1 cup water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed.

Continue stirring and adding remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25-30 minutes.

Stir in sausage, sun-dried tomatoes, cream, cheese and parsley. Stir until mixture is creamy, about 2-3 minutes.

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Bourbon PRIME-LIVING.COM

Wild Turkey Bourbon Chocolate Pecan Pie

Directions Pastry

Ingredients All-Purpose Pastry

1 1/2 cups all purpose flour 1/2 teaspoon salt 1 1/2 cups sugar 1/2 cup very cold unsalted butter, cut into pieces 2 extra-large egg yolks, lightly beaten 1/4 cup ice water Pie Filling

3 extra-large eggs 1 cup sugar 2 tablespoons butter, melted 1 cup dark corn syrup 1 teaspoon vanilla extract 1/4 cup Wild Turkey 101 1/2 cup semisweet chocolate chips 1 cup pecan halves

Serves

6

Combine the flour, salt and sugar in a mixing bowl. Cut the butter into the flour mixture, using a pastry blender, until the mixture resembles coarse meal. With your hands, gradually add the egg yolks and ice water until a ball of dough is formed (do not overwork the dough). Wrap the dough in plastic wrap and chill for 30 minutes. When the dough is chilled, roll it on a lightly floured surface to a thickness of about 1/8 inch. Make a circle 12 inches in diameter.

Place the dough in a 10-inch pie pan and preheat the oven to 375 F. Filling

In a mixing bowl beat the eggs, sugar, melted butter, corn syrup, vanilla, and bourbon. Strain this mixture into another bowl, using fine mesh, Sprinkle the chocolate chips on the bottom of the unbaked pie crust, and cover with the pecans. Pour the filling on the top of the chocolate and pecans. Bake for 35-40 minutes. The pie is done when a knife inserted 2 inches from the side comes out clean. Cool the pie for at least 30 minutes before serving.

n Courtesy of Wild Turkey Bourbon

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Bourbon

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Turkey with Kentucky Bourbon Sauce

Directions Ingredients 1 (6-ounce) can frozen orange juice concentrate, thawed 1/4 cup Wild Turkey 101 1/2 cup water 1/4 cup virgin olive oil Serves 1/4 cup fresh rosemary 3 cloves garlic 1/2 teaspoon salt 1/2 teaspoon pepper 1 whole boneless, skinless turkey breast (about 2 pounds; thaw it if frozen) 1 cup whole-berry cranberry sauce

8

Courtesy of Wild Turkey Bourbon

Place the orange juice, Wild Turkey 101, water, olive oil, rosemary, garlic, salt and pepper in a food processor and puree until the rosemary and garlic are chopped. Pour the mixture into a container and add the turkey breast. Cover and marinate in the refrigerator at least 1 hour.

Start the grill and heat it to medium heat.

Place the turkey breast on the grill and cook it for 30-40 minutes, basting with leftover marinade several times. Reserve the remaining marinade. When the internal temperature of the turkey reaches 160 F, remove it from the grill and allow to rest on a cutting board for 10 minutes.

Meanwhile, boil the reserved marinade with cranberry sauce in a small pot for 10 minutes so that the sauce thickens.

Slice the turkey breast and cover it with the sauce before serving.

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Bourbon

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Wild Turkey flaming Pecan Pumpkin Pie

Directions

Ingredients

Pie

Pie

3 eggs, slightly beaten 16 ounces canned pumpkin 3/4 cup dark brown sugar 1 1/2 cups half-and-half 3 tablespoons Wild Turkey 101 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon salt 1 unbaked 9-inch pie crust Topping

2 tablespoons butter 1/4 cup dark brown sugar 1/4 cup Wild Turkey 101 1 cup pecan halves

Combine the eggs, pumpkin, brown sugar, half-and-half, bourbon, cinnamon, ginger and salt; mix well. Pour the pumpkin mixture into the pie crust and bake for 10 minutes. Reduce the heat to 350 F and allow the pie to continue to bake for 45 minutes or until the filling is set in the middle. Remove the pie from the oven and let it cool.

Serves

6

Topping

Combine the butter and brown sugar in a saucepan; stir and cook over medium heat until the butter melts, the sugar dissolves and the two ingredients are mixed. Add 2 tablespoons of Wild Turkey and the pecans.

Coat the pecans with the sugar. Spoon the pecan mixture over the pie.

Before serving the pie, place the other 2 tablespoons of Wild Turkey in a saucepan and gently heat until the fumes are ready to ignite. Carefully ignite the Wild Turkey with a match and pour it over the pie.

When the flames die down, the pie is ready to serve.

Courtesy of Wild Turkey Bourbon

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Bourbon PRIME-LIVING.COM

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Sweet Potato Pie with Wild Turkey Whipped Cream

Ingredients Pie crust

Directions

1 1/3 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 6 tablespoons chilled unsalted butter 2 tablespoons chilled vegetable shortening or lard 3 tablespoons ice water

Pie crust

Sweet Potato Mixture

1 3/4 cups cooked sweet potatoes or yams 3/4 cup sugar 2 eggs 1/2 cup evaporated milk 6 tablespoons butter, melted 2 tablespoons cinnamon 1 tablespoon vanilla extract Pecan Mixture

2 eggs 1/3 cup sugar 3/4 cup honey 2 tablespoon butter, melted 1 tablespoon Wild Turkey 101 1 pinch salt 1 cup pecan halves and pieces Wild Turkey Whipped Cream

3 cups heavy cream, well chilled 1/2 cup light brown sugar, packed 1/3 cup Wild Turkey 101

Courtesy of Wild Turkey Bourbon

Serves

6

In a medium bowl, combine the flour, sugar, and salt. Add the butter and shortening and cut in with a pastry blender until the mixture looks like small peas. Slowly add the cold water and mix until a dough forms. Shape the dough into a disk and roll out on a lightly flowered surface until you have a thin round that will fit in a 9-inch pie pan. Place the pie crust in the pie pan and set it aside.

Sweet potato mixture

Combine the sweet potatoes, sugar, eggs, milk, butter, cinnamon and vanilla in a medium bowl. Mix well and pour it into the pie crust.

Pecan mixture

In a medium bowl, lightly beat the eggs with the sugar. Add the honey, butter, Wild Turkey and salt and mix until blended.

Stir in the pecans and pour the mixture over the sweet potato layer. Bake the pie for 10 minutes. Lower the temperature of the oven to 325 F and bake the pie for 1 additional hour.

Whipped Cream

Using an electric mixer, in a large bowl beat the cream and brown sugar until soft peaks form; then add the Wild Turkey and beat until stuff. Refrigerate the whipped cream mixture until ready to serve; then spread it on the pie.

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Bourbon

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Sweet Potatoes with Wild Turkey 101

Directions Ingredients 5 pounds sweet potatoes, unpeeled 1/4 cup heavy cream 1 tablespoon fresh lemon juice 1/2 teaspoon freshly grated lemon zest Salt and pepper 1/3 cup Wild Turkey 101 1/4 cup dark brown sugar

Serves

6

Courtesy of Wild Turkey Bourbon

Preheat the oven to 450 F. Pierce the sweet potatoes with a fork and place in a large roasting pan. Roast for 1 hour or until tender. Remove from the oven and allow to stand for at least 15-30 minutes before proceeding.

Peel the sweet potatoes and cut them into large chunks. Combine them with the cream lemon juice and lemon zest in a mixing bowl. Add the salt and pepper to taste. Using an electric mixer, mash the sweet potato mixture.

Combine the bourbon and the brown sugar in a large saucepan and heat to a boil. Stir the sweet potato mixture into the bourbon mixture and cook, stirring occasionally, over low heat until heated through.

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Bourbon

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Wild Turkey Acorn Squash

Directions Ingredients 3 acorn squashes, halved 6 tablespoons Wild Turkey 101 6 tablespoons brown sugar 3 tablespoons butter 1 1/2 teaspoon cinnamon Salt to taste

Courtesy of Wild Turkey Bourbon

Serves

6

Preheat the oven to 350 F. Remove the seeds from the squash halves and discard the seeds. Sprinkle the squashes with salt to taste. Place in each cavity 1/2 tablespoon of the butter and 1 tablespoon of the brown sugar. Bake the halves for 30 minutes.

Remove the squashes from the oven; place 1 tablespoon of bourbon in each half and dust with the cinnamon. Cover with foil and return to oven for another 30 minutes.

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Bourbon PRIME-LIVING.COM

Wild Turkey Apple Pie

Directions Ingredients 1/2 cup Wild Turkey 101 Bourbon 1/2 cup raisins 10 Granny Smith apples 3/4 cup sugar Serves 2 tablespoons flour 1 teaspoon cinnamon 1/4 teaspoon salt 1/8 teaspoon nutmeg 1/2 cup pecan halves, toasted 1 double pie crust 1 tablespoon superfine sugar 1 tablespoon butter

6

Combine the bourbon and raisins; let soak for at least 1 hour. Preheat the oven to 350 F. Peel the apples and slice them thinly. SautĂŠ the apple slices in a pan with butter until tender. Meanwhile, toast the pecans in the oven for about 5 minutes.

Combine the sugar, flour, cinnamon, salt, and nutmeg in a large bowl and mix. Add the apples, raisin mixture and pecans.

Spoon the pie filling into the bottom of a 10-inch pie crust.

Cut the top pie crust into strips and arrange the strips over the pie filling in a lattice formation. Sprinkle the pie with the superfine sugar and bake it at 350 F until the filling in the center of the pie bubbles, about 1 hour and 15 minutes. Allow the pie to cool for at least 15 minutes before serving.

n Courtesy of Wild Turkey Bourbon

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