A Toast to Family Ties
Family, quality, passion:
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’ve been making chili oil for my family for
years. Chili oil is a popular condiment that’s found in most Chinese households and is used on everything from dumplings to noodles. This classic grilled oyster dish is reimagined with a Sichuan chili butter—made using my family’s chili oil recipe—to give these oysters a mouth-tingling finish. Any leftover chili butter can be stored in an air-tight container in the refrigerator for several weeks and used as a topping for roasted vegetables, fish, or meats.
— Melissa King
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Grilled Oysters With Sichuan Chili Butter
By Melissa King
Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 1 to 2 dozen oysters
Ingredients
For the Sichuan chili oil:
• 1 cup neutral-flavored oil, such
as canola or grapeseed
• 1 cinnamon stick
• 4 bay leaves
• 1 teaspoon whole cloves
• 1 teaspoon Sichuan peppercorns
• 2 whole star anise
• 3 cloves garlic, minced
• 1⁄4 cup Sichuan chili flakes
• 1 pinch kosher salt
For the Sichuan chili butter and oysters:
• 1⁄4 cup brown sugar
• 4 garlic cloves, minced
• 1⁄4 cup Sichuan chili oil
• 1⁄2 pound unsalted butter,
softened to room temperature
• 1 to 2 dozen large raw oysters,
cleaned and shucked
4
Carefully arrange the oysters on a baking sheet, shell-side down. Cook until the butter melts and the oysters begin to bubble and char, about 1 to 2 minutes. Remove from the oven and transfer to a plate. Repeat with any remaining oysters. Serve immediately.
3
To grill the oysters: Heat your grill to medium-hot. Place 1 teaspoon of Sichuan chili butter on each shucked oyster. Using tongs, carefully arrange the oysters in the grates, shell-side down on the grill. Grill until the butter melts and the oysters begin to bubble and char, about 1 to 2 minutes. Remove from the grill and transfer to a plate. Repeat with any remaining oysters. Serve immediately.
2
Prepare the Sichuan chili butter: In a stand mixer or medium bowl, mix the brown sugar and grated garlic into the cooled chili oil. Combine the mixture slowly with softened butter until fully incorporated; set aside in the refrigerator until needed.
1
Make the Sichuan chili oil: In a small saucepan, heat the oil, cinnamon stick, bay leaves, whole cloves, Sichuan peppercorns, and star anise over high heat until toasted and fragrant. Using a fine mesh skimmer or spider, remove and discard the spices. Remove from heat and add the garlic and Sichuan chili flakes. Stir until the garlic is golden brown, about 2 to 3 minutes, taking care not to burn the mixture. This recipe yields about 1 cup; any remaining chili oil can be stored in an airtight container in the fridge for up to 2 weeks.
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2
Strain into a coupe or Champagne glass, and top with Champagne. Add the orange twist for garnish and serve.
1
Add Maker’s Mark 46® bourbon, orange juice, lemon juice, simple syrup, and bitters to a cocktail shaker filled with ice. Shake until well-chilled.
Bourbon Orange Fizz
By Irene Yoo
Prep Time: 5 minutes
Makes: 1 cocktail
Ingredients
• 1 part Maker’s Mark 46® bourbon
• 1⁄2 part freshly squeezed orange
juice
• 1⁄2 part freshly squeezed lemon
juice
• 1⁄4 part simple syrup
• 4 dashes orange bitters
• 3 parts Champagne or sparkling
wine
• Fresh orange twist, for garnish
This fun, fizzy cocktail is a riff
on a French 95, the bourbon-based version of a French 75. The orange juice and bitters tease out the caramelly sweetness of the Maker’s Mark 46® bourbon, while the Champagne topper cuts through the heat when paired with Melissa King’s recipe for Grilled Oysters With Sichuan Chili Butter.
rowing up in New Orleans, we didn’t cook
many traditional Southern foods, but grits were always a staple at our family gatherings. My late brother made the best version—with whole milk, heavy cream, corn kernels, and just the right amount of butter, his grits were the perfect combination of savory and decadent. In this dish, I’ve given his recipe a twist by turning the grits into a soufflé that’s like a corn cloud: light and airy, yet rich with a kick of umami (thanks to the two cheeses), and sure to impress any guest lucky enough to try it.
his warm and comforting recipe is based on
a dish my mother used to make when I was growing up in Texas. I remember the first time she made it, when I was about six or seven years old—the cabbage smelled bad to me, and I was prepared to hate it. But, in a shock to both me and my mom, I loved the cabbage rolls. She didn’t make them that often, but it was very special when she did. One day after I had moved out, I was feeling homesick and I called my mom to get her recipe so that I could try it myself. It was the end of summer and peaches were in season, so I decided to throw a few juicy peaches into the filling. The result was amazing. Now, whenever I make this dish, I think of my mom and summers in Texas with tree-ripe peaches.
This recipe calls for peach preserves so you can make this dish even when the fruit is out of season. But during the summer, I recommend substituting 2 fresh, ripe peaches that are peeled, seeded, and cut into ½-inch pieces. Another easy and equally tasty swap is ½ cup of chopped dried peaches.
— Rick Martinez
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We had just four acres south of Austin where he planted 50 pecan trees from Texas stock; I remember walking through the fields of trees just before Thanksgiving to taste and harvest the pecans for making my mom’s signature pecan pie. While the seeds and nuts used in pipián vary by recipe (you’ll often see pumpkin seeds or even almonds), I used pecans as a tribute to my dad and his orchard.
— Rick Martinez
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Rooted in Tradition
Bill Samuels, Jr. reimagined his parents’ iconic bourbon for a new generation of whisky drinkers. Using French Oak staves—seared in just the right way—he unlocked the bold, smooth flavors of caramel, vanilla, and the lingering flavor of
warm baking spices. The result: Maker’s Mark 46® bourbon, a tribute to the classic that carries tradition forward in fun and
flavorful ways. Mixed into
cocktails or served neat,
Maker’s Mark 46® bourbon
fits right in, no matter how
you’re sipping it.
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Table of Contents
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Cheesy Grits Soufflé
By Nini Nguyen
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Makes: 10 soufflés
Ingredients
• 4 tablespoons unsalted butter,
divided
• 2 tablespoons granulated sugar
• 3 cups whole milk
• 3⁄4 cup stone-ground grits
• 1 teaspoon kosher salt, or to taste
• 1⁄2 cup shredded cheddar cheese
• 1⁄4 cup soft cheese (like Boursin,
cream cheese, or blue cheese)
• 3 large eggs, separated
1
Preheat the oven to 375°F.
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1
Add Maker’s Mark 46® bourbon, simple syrup, and bitters to a Collins glass filled with ice. Stir to combine, then top with club soda.
Old Fashioned Highball
By Maker’s Mark®
Prep Time: 5 minutes
Makes: 1 cocktail
Ingredients
• 1 part Maker’s Mark 46® bourbon
• 1 bar spoon simple syrup
• 1 to 2 dashes Angostura®
aromatic bitters
• 3 parts club soda
• Fresh orange peel, for garnish
Balanced and refreshing, this cocktail puts a spin on the classic with Maker’s Mark 46® bourbon and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.
2
Brush the inside of 10 (4-ounce) ramekins with 2 tablespoon softened butter and dust to coat with the granulated sugar. Chill the coated ramekins in the fridge while you prepare the grits.
3
Bring the milk to a boil in a small saucepan. Then, whisk in the grits and cook on low heat, stirring occasionally, until the grits are tender—this process can take anywhere from 30 minutes to 1 hour. When the grits are cooked through, whisk in the remaining 2 tablespoons butter and salt, to taste, and let cool for a few minutes off the heat.
4
Whisk in the cheeses and 3 egg yolks into the grits mixture until just combined.
5
In a separate bowl, using a stand or hand mixer, whisk the remaining 3 egg whites until stiff peaks form, then fold into the warm grits mixture.
6
Divide the grits mixture evenly among the ramekins and bake for about 20 minutes, or until the soufflés are golden brown. Serve immediately.
2
Squeeze the orange peel (peel side facing the glass) over the cocktail to release its oils and rub on the rim of the glass. Drop the peel into the glass as a garnish and serve.
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Pork Cabbage Rolls With Peaches & Herbs
By Rick Martinez
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Serves: 8
Ingredients
1
Heat olive oil in a large Dutch oven over medium heat. Once heated, add the onion, garlic, salt, thyme, rosemary, allspice, and pepper and cook, stirring occasionally, until onion is translucent and softened but hasn’t taken on any color, about 12 to 14 minutes. Remove 1 cup of the onion mixture and set aside until ready to mix the filling.
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Bold, balanced, and bourbon-forward, this cocktail puts a spin on a classic with Maker’s Mark 46 and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.
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Peach & Earl Grey Julep
By Irene Yoo
Ingredients
The rich, complex notes of vanilla and caramel in the Maker’s Mark 46® bourbon are complemented by a brown sugar and black tea-infused syrup, peach nectar, and fresh mint for coolness. Sip on this cocktail with Rick Martinez’s Pork Cabbage Rolls for an all-around peachy combo that pays homage to his Southern roots.
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Pollo en Pipián Rojo de Nuez
By Rick Martinez
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Serves: 4
Ingredients
• 3⁄4 cup pecans, coarsely chopped
• 6 chiles guajillos, stemmed and
seeded
• 3 chiles de árbol
• 1 (1-inch) piece canela or cinnamon
stick
• 2 whole cloves
• 1 tablespoon sesame seeds
• 1⁄2 teaspoon cumin seeds
• 2 tablespoons rendered lard, bacon
fat, or extra-virgin olive oil
• 3 pounds skin-on, bone-in chicken
thighs
• 1⁄2 medium white onion, chopped
• 1 medium tomatillo, sliced
• 3 garlic cloves, crushed
• 1 tablespoon kosher salt, plus more
to taste
• 2 tablespoons grated piloncillo or
dark brown sugar
• 4 cups homemade chicken stock or
low-sodium chicken broth
• Cooked rice (for serving)
1
Position a rack in the center of the oven and preheat to 350°F. Arrange pecans in an even layer on a rimmed baking sheet and toast for 8 minutes (the pecans will not be fully toasted). Add the guajillos, chiles de árbol, canela, cloves, sesame seeds, and cumin to the baking sheet and continue toasting until the chiles and spices are very fragrant, about 5 minutes more. Let cool on the baking sheet.
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Bourbon Bananas Foster With Cereal Crunch
By Joy the Baker
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2
1
Place a rack in the upper third of the oven and preheat to 300°F. Meanwhile, line a baking sheet with parchment paper.
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1
Add the Maker’s Mark 46® bourbon, coffee liquor, amaro, and bitters into a mixing glass with ice and stir until well-chilled.
Coffee Manhattan
By Irene Yoo
Prep Time: 5 minutes
Makes: 1 cocktail
Ingredients
• 2 parts Maker’s Mark 46® bourbon
• 1⁄2 part coffee liqueur (like Kahlua®)
• 1⁄2 part full-bodied amaro (like
Averna®)
• 2 dashes Angostura® aromatic
bitters
• Fresh orange peel, for garnish
• 1 Luxardo® cherry, for garnish
A riff on a Black Manhattan
(which swaps bitter amaro for the traditional sweet vermouth), this elevated but simple breakfast-inspired cocktail features Maker’s Mark 46® bourbon. The coffee liqueur and caramel notes from the bourbon taste delicious paired with a twist on classic Bananas Foster that’s finished with a sugar cereal crunch topping.
For the tomato sauce:
• 6 tablespoons extra-virgin olive oil
• 2 large white onions, chopped
• 8 garlic cloves, finely chopped
• 2 1⁄2 teaspoons kosher salt (I used
Diamond Crystal), plus more to taste
• 2 teaspoons finely chopped fresh
thyme
• 2 teaspoons finely chopped fresh
rosemary
• 1 teaspoon freshly ground allspice
• 1 teaspoon freshly ground black
pepper
• 2 (28-ounce) cans whole peeled
tomatoes
For the filling and assembly:
• 1 pound ground pork (20% fat)
• 1 large egg, beaten
• 3⁄4 cup chopped fresh parsley
leaves with tender stems
• 3⁄4 cup long-grain white rice,
uncooked
• 1⁄4 cup sour cream
• 2 tablespoons peach preserves
• 2 1⁄2 teaspoons kosher salt
• Freshly ground black pepper
• 1 large head green or savoy
cabbage, outer layer of leaves and
core removed
For the tomato sauce:
2
Add the whole tomatoes to the Dutch oven, breaking up into large chunks using your hands. Bring the mixture to a boil, then reduce heat and let simmer, uncovered and stirring occasionally, until sauce is slightly thickened and the flavors have melded, about 35 to 45 minutes. Remove 1 cup of the tomato sauce and set aside until ready to mix the filling.
3
Remove from heat and set aside until ready to assemble. Note: The sauce can be made up to 2 days ahead; store covered in the fridge.
For the filling and assembly:
1
Transfer the reserved onion mixture to a large bowl and add the pork, egg, parsley, rice, sour cream, peach preserves, and salt. Season generously with black pepper and mix gently until incorporated. Add 1 cup of the cooled tomato sauce and mix again gently until incorporated. The mixture will be very loose and that’s ok—it will hold its shape once it’s cooked inside the cabbage leaf. Set filling aside.
2
Fill a large pot with 2 inches of water and place a steamer basket inside. Bring water to a boil, then place cabbage in the basket. Cover and steam until the outer layer of leaves is translucent and pliable, about 3 minutes. Using a pair of tongs, gently peel off the softened leaves (being careful not to tear) and transfer to a large clean bowl. Cover pot and continue to steam cabbage until the next layer of outermost leaves is translucent and pliable, about 3 minutes more. Remove leaves and transfer to the bowl. Repeat until you have 16 leaves (14 for the rolls and 2 extra just in case). You might also have to, eventually, remove the cabbage and cut farther into the core so leaves easily detach at the base. Reserve any remaining cabbage for another use.
3
Using a paring knife, cut a narrow V-shape into the base of each leaf on either side of the rib in order to remove the thickest part of the cabbage (this will make the leaves easier to roll).
4
Preheat the oven to 350°F. Portion out 1⁄3 cup filling into the center of each cabbage leaf. Shape filling into a log about 3 inches long and 1 inch wide. Starting at the base where you cut the V, fold the end of the leaf over the filling, then fold in the sides. Roll like a burrito into a tight cylinder. Repeat until you’ve rolled all 14 cabbage rolls (16, if you have extra filling).
5
Ladle 1 1⁄2 cups tomato sauce into a 13- x 9-inch pan, spreading into an even layer. Tightly pack cabbage rolls into 2 side-by-side rows (7 rolls in each). Top the cabbage rolls with remaining sauce and season with black pepper. Tightly cover the pan with foil and bake until rice is tender and cabbage can be cut with a spoon, about 75 to 90 minutes. Let sit covered for 30 minutes before serving. Note: These cabbage rolls can be baked the day before. Let cool, cover, and refrigerate (or freeze for up to 1 month). Reheat in a 350°F oven until hot, about 25 to 30 minutes.
Prep Time: 10 minutes
(plus 1 hour cooling time)
Cook Time: 5 minutes
Makes: 1 cocktail
For the cocktail:
• 1⁄4 cup fresh mint leaves, loosely
packed
• 1⁄4 part black tea syrup
• 2 parts Maker’s Mark 46® bourbon
• 1⁄2 part peach nectar
• Dash of aromatic bitters
• Mint sprig, for garnish
For the black tea syrup:
• 4 Earl Grey black tea bags
• 1 cup water
• 1 cup brown sugar
For the cocktail:
1
Add mint and black tea syrup to a julep cup or rocks glass. Muddle well to release the mint oils.
2
Add Maker’s Mark 46® bourbon, peach nectar, and bitters to the glass. Stir to combine, fill with crushed ice, garnish with mint sprig, and serve.
For the black tea syrup:
1
Bring water to a boil in a small saucepan. Remove from heat and add tea bags, letting steep for 3 to 4 minutes until extremely fragrant.
2
Remove tea bags, then return the saucepan to the stove over high heat. Right before the tea begins to boil, turn off the heat and stir in the brown sugar to dissolve. Let cool completely and strain. Store in the fridge for up to 2 weeks.
2
Heat lard in a Dutch oven on medium-high and cook the chicken thighs, skin-side down, until a deep golden-brown, about 6 to 8 minutes. Flip the chicken, add the onion, tomatillo, and garlic and season with 1 tablespoon kosher salt. Cook, stirring the vegetables occasionally, until the onion begins to brown and the chicken is golden-brown on the second side, about 5 to 7 minutes.
3
Reserve 1⁄4 cup toasted pecans for garnish and set aside until ready to use. Add remaining pecans, guajillos, chiles de árbol, canela, cloves, sesame seeds, cumin, piloncillo, and chicken stock to the Dutch oven. Bring to a boil, then reduce to a simmer and cover. Cook until chicken is tender and cooked through, about 30 to
4
Working in batches, carefully transfer the stewed chile mixture (and all spices) to a blender and puree, starting on low and gradually increasing speed, until completely smooth. Repeat with the remaining chile mixture and transfer back to the Dutch oven or clean saucepan. The pipián should be the consistency of a gravy. If it is too thin, cook over medium heat until reduced and thickened, about 5 to 10 minutes; if too thick, whisk in stock or water in 1⁄4-cup increments until desired consistency is reached. Season with salt, to taste.
5
Arrange chicken on a serving platter and ladle the pipián over top. Sprinkle with reserved chopped, toasted pecans and serve with rice alongside.
Ingredients
For the cereal crunch:
• 1 1⁄2 cups (120 grams) breakfast
cereal, crushed to pea size (I used
Honey Bunches of Oats)
• 1 tablespoon brown sugar
• 1⁄2 teaspoon kosher salt
• 3 tablespoons unsalted butter,
melted
For the bananas foster:
• 2 tablespoons unsalted butter
• 1⁄2 cup (100 grams) lightly packed
light brown sugar
• 1⁄4 teaspoon ground cinnamon
• 1 pinch kosher salt
• 1 tablespoon banana liqueur
• 2 ripe bananas, peeled and sliced
in half lengthwise
• 2 tablespoons Maker’s Mark 46®
bourbon
• 2 scoops vanilla bean ice cream,
for serving
2
Prepare the cereal crunch: In a medium bowl, toss together crushed cereal, brown sugar, and salt. Add melted butter and stir to combine. Spread into an even layer across the prepared baking sheet. Bake for 20 to 22 minutes until golden and fragrant, rotating and stirring once during baking. Remove from the oven and allow to cool while you make the bananas foster.
3
Make the bananas foster: In a large nonstick skillet, combine butter, sugar, cinnamon, and salt and stir over low heat until the sugar dissolves and ingredients are combined. The mixture will be a thick, glossy syrup. Stir in the banana liqueur.
4
Increase heat to medium and place the bananas in the pan, cut-side down. Cook, without disturbing, until bananas begin to brown and soften, about 4 to 6 minutes.
5
Add the Maker’s Mark 46® bourbon, remove the pan from the heat, then carefully and quickly light the mixture ablaze with a long match or long lighter to flambé.
2
Strain into a chilled coupe glass.
3
Squeeze the orange peel (peel side facing the glass) over the cocktail to release its oils and rub on the rim of the glass. Drop the peel into the glass, add the cherry as a garnish, and serve.
to a plate. Repeat with any remaining oysters. Serve immediately.
45 minutes. Transfer chicken to a platter and loosely cover with foil or plastic wrap.
hickened with red chiles and toasted
pecans, this pipián rojo—a classic Mexican sauce that’s often compared to, though distinct from, mole—is a comforting, deeply satisfying dish inspired by recipes from my mother and grandmother. Spicy, nutty, and slightly sweet, this style of pipián is common in northern Mexico and in south and central Texas. It’s also a reminder of the pecan trees my dad grew as a hobby when I was younger.
T
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Bourbon Citrus Crush
By Irene Yoo
Prep Time: 10 minutes
(plus 1 hour cooling time)
Cook Time: 5 minutes
Makes: 1 cocktail
Ingredients
For the cocktail:
• 2 parts Maker’s Mark 46® bourbon
• 1⁄2 part lemongrass syrup
• 1⁄4 part freshly squeezed lime juice
• 1⁄4 part freshly squeezed lemon
juice
• 3 dashes orange bitters
• Fresh orange peel, for garnish
• Lemongrass stalk, for garnish
For the lemongrass syrup:
• 1 stalk lemongrass
• 1 cup water
• 1 cup white sugar
For the cocktail:
1
Add all ingredients to a shaker filled with ice and shake until well-chilled.
2
Strain into a rocks glass over ice.
For the lemongrass syrup:
1
Cut the lemongrass stalk into 2-inch pieces, and use the back of the knife to crush each of the pieces.
2
Add the lemongrass and water to a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes.
3
Remove from heat and stir in the sugar until fully dissolved. Let cool completely and strain. The syrup can be made ahead and will keep in the fridge for up to 2 weeks.
Inspired by a classic whisky
smash, this cocktail highlights the smooth, intense flavors of Maker’s Mark 46® bourbon, which are brightened with notes of lemongrass and orange. Refreshing and citrusy, it’s the perfect match for Rick Martinez’s equally zippy Pollo en Pipián Rojo de Nuez.
If you’re short on time, you can switch the grits for cornmeal; the cornmeal should only take about 10 minutes to cook on the stovetop, but will create a finer texture. You can also transform any leftover grits into today’s soufflé masterpiece by warming up 3 cups of cooked grits with a splash of water in the microwave and folding in the remaining ingredients.
— Nini Nguyen
The spectacle of Bananas Foster, from the aroma that fills the air as it cooks to the dramatic flambé, translates surprisingly well to an at-home dessert recipe. Simply melt butter and sugar into a syrup, then simmer bananas until they’ve softened in the hot caramel. I used Maker’s Mark 46® bourbon instead of the traditional rum for its alluring depth and warm vanilla notes. And yes, you will carefully light the whole thing on fire (confidence is key!). Serve warm with vanilla ice cream and a buttery cereal crunch, an homage to all the perfectly sweet bowls of cereal my dad served me in my lifetime.
— Joy the Baker
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12
he first time I had Bananas Foster—the
classic New Orleans dessert made tableside at Brennan’s, a cornerstone restaurant in the French Quarter—I immediately thought of my dad’s breakfast. My dad worked the night shift as my siblings and I were growing up, which meant he would come home from work and make us breakfast before school. The first thing out of the cupboard when dad made breakfast was always brown sugar. He stirred it into our milk if we were having cold cereal or, for very special occasions, he would simmer it with butter and either apples or bananas to serve over Cream of Wheat or sweet grits.
T
Keep your distance from the pan and just barely kiss the mixture with a flame and the mixture will ignite. It’s also a good idea to have a lid close by to cover the pan in case the flame gets a bit too large.
6
Lift the bananas out of the pan, and divide between two bowls. Add a scoop of ice cream to each bowl and spoon the sauce over top. Sprinkle generously with the cereal crunch and enjoy immediately.
3
Squeeze the orange peel (peel side facing the glass) over the cocktail to release its oils and rub on the rim of the glass. Drop the peel into the glass, add the lemongrass stalk as a garnish, and serve.
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53
Melissa King is an entrepreneur, activist, and television personality known for winning Season 17 of Bravo’s Top Chef with her Asian-inspired California cuisine. Today, she runs a culinary experience company, as well as King Sauce, her own line of small-batch hot sauces and spices.
Melissa King
Nini Nguyen is a chef, pastry pro, and cooking instructor. Originally from New Orleans, she has cooked, taught, and developed recipes in kitchens all over the country. Nini competed on Bravo’s Top Chef, where her dishes were celebrated for their Vietnamese flavors with Southern flair.
Nini Nguyen
Rick Martinez is a pitmaster, cookbook writer, recipe developer, and host of the video series Sweet Heat at Food52. He’s currently living his dream of cooking, eating, and enjoying the Mexican Pacific Coast in Mazatlán, where he lives with his dog Choco.
Rick Martinez
Joy Wilson is a baker, food photographer, and three-time cookbook author. She founded the popular blog Joy the Baker in 2008 and operates a studio and event space, the Bakehouse, in New Orleans.
Joy the Baker
Irene Yoo is a Brookly-based chef, essayist, and the founder of Yooeating, a Korean American pop-up and comfort food channel. Her work has appeared on Food52, the Food Network, Slate, and more.
Irene Yoo
Meet the Authors
A Toast to Family Ties
54
Follow Maker's Mark® on social media (must be 21+) for more cocktail inspiration and news on their latest whisky expressions.
A Toast to Family Ties
Classic Recipes, Reimagined
A Toast to Family Ties
Like Maker’s Mark 46® bourbon, the innovative recipes within these pages are crafted with care: true to their roots, with flavorful flourishes that bring ‘em all to a whole new level (and earn lots of compliments around the table). This cookbook is a toast to the makers that keep family tradition alive for future generations—we hope you enjoy it.
To celebrate the spirit of Maker’s Mark 46® bourbon, a bold reimagining of Bill & Margie Samuels original whisky recipe, we’ve partnered with Maker’s Mark® and some of our favorite chefs to add a new spin to beloved family dishes.
Presented by
x
Bill Samuels, Jr., reimagined his parents’ classic bourbon for a new generation of whiskey lovers. Bold, smooth, and unforgettable, Maker’s Mark 46 is aged in seared French oak (part of a trade-secret wood-finishing process) for deep, toasty flavors of caramel and vanilla without the bitterness that can come from a longer
process. The result? A perfectly
smooth, subtle whiskey made
for both sipping and mixing
into cocktails.
Ericka Martins
Food Stylist:
Veronica Olson
Prop Stylist:
Julia Gartland
Photographer:
4
To oven-broil the oysters: Arrange your oven rack to the top and preheat your broiler on high. Place 1 teaspoon of Sichuan chili butter on each shucked oyster.
WE MAKE OUR BOURBON CAREFULLY, PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2023 MAKER’S MARK DISTILLERY, INC. LORETTO, KY.
A Toast to Family Ties
A Toast to
Family Ties
Classic Recipes, Reimagined
Presented by
x
Family, quality, passion:
To celebrate the spirit of Maker’s Mark 46® bourbon, a bold reimagining of Bill & Margie Samuels original whisky recipe, we’ve partnered with Maker’s Mark® and some of our favorite chefs to add a new spin to beloved family dishes.
Like Maker’s Mark 46® bourbon, the innovative recipes within these pages are crafted with care: true to their roots, with flavorful flourishes that bring ‘em all to a whole new level (and earn lots of compliments around the table). This cookbook is a toast to the makers that keep family tradition alive for future generations—we hope you enjoy it.
Read Now
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A Toast to Family Ties
Table of Contents
1
Grilled Oysters With Sichuan Chili Butter by Melissa King
Bourbon Orange Fizz
2
Cheesy Grits Soufflé by Nini Nguyen
Old Fashioned Highball
3
Pork Cabbage Rolls With Peaches & Herbs by Rick Martinez
Peach & Earl Grey Julep
4
Pollo en Pipián Rojo de Nuez by Rick Martinez
Bourbon Citrus Crush
5
Bourbon Bananas Foster With Cereal Crunch by Joy the Baker
Coffee Manhattan
Cocktail Recipes by Irene Yoo
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A Toast to Family Ties
’ve been making chili oil for
my family for years. Chili oil is a popular condiment that’s found in most Chinese households and is used on everything from dumplings to noodles.
I
This classic grilled oyster dish is reimagined with a Sichuan chili butter—made using my family’s chili oil recipe—to give these oysters a mouth-tingling finish. Any leftover chili butter can be stored in an air-tight container in the refrigerator for several weeks and used as a topping for roasted vegetables, fish, or meats.
— Melissa King
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A Toast to Family Ties
Grilled Oysters With Sichuan Chili Butter
By Melissa King
Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 1 to 2 dozen oysters
Ingredients
For the Sichuan chili oil:
• 1 cup neutral-flavored oil, such as canola
or grapeseed
• 1 cinnamon stick
• 4 bay leaves
• 1 teaspoon whole cloves
• 1 teaspoon Sichuan peppercorns
• 2 whole star anise
• 3 cloves garlic, minced
• 1⁄4 cup Sichuan chili flakes
• 1 pinch kosher salt
For the Sichuan chili butter and oysters:
• 1⁄4 cup brown sugar
• 4 garlic cloves, minced
• 1⁄4 cup Sichuan chili oil
• 1⁄2 pound unsalted butter, softened to
room temperature
• 1 to 2 dozen large raw oysters, cleaned
and shucked
3
To grill the oysters: Heat your grill to medium-hot. Place 1 teaspoon of Sichuan chili butter on each shucked oyster. Using tongs, carefully arrange the oysters in the grates, shell-side down on the grill. Grill until the butter melts and the oysters begin to bubble and char, about 1 to 2 minutes. Remove from the grill and transfer to a plate. Repeat with any remaining oysters. Serve immediately.
2
Prepare the Sichuan chili butter: In a stand mixer or medium bowl, mix the brown sugar and grated garlic into the cooled chili oil. Combine the mixture slowly with softened butter until fully incorporated; set aside in the refrigerator until needed.
1
Make the Sichuan chili oil: In a small saucepan, heat the oil, cinnamon stick, bay leaves, whole cloves, Sichuan peppercorns, and star anise over high heat until toasted and fragrant. Using a fine mesh skimmer or spider, remove and discard the spices. Remove from heat and add the garlic and Sichuan chili flakes. Stir until the garlic is golden brown, about 2 to 3 minutes, taking care not to burn the mixture. This recipe yields about 1 cup; any remaining chili oil can be stored in an airtight container in the fridge for up to 2 weeks.
2
Strain into a coupe or Champagne glass, and top with Champagne. Add the orange twist for garnish and serve.
1
Add Maker’s Mark 46® bourbon, orange juice, lemon juice, simple syrup, and bitters to a cocktail shaker filled with ice. Shake until well-chilled.
Bourbon
Orange Fizz
By Irene Yoo
Prep Time: 5 minutes
Makes: 1 cocktail
Ingredients
• 1 part Maker’s Mark 46
• 1/2 part freshly squeezed orange juice
• 1/2 part freshly squeezed lemon juice
• 1/4 part simple syrup
• 4 dashes orange bitters
• 3 parts Champagne or sparkling wine
• Fresh orange twist, for garnish
• 1 part Maker’s Mark 46® bourbon
• 1⁄2 part freshly squeezed orange juice
• 1⁄2 part freshly squeezed lemon juice
• 1⁄4 part simple syrup
• 4 dashes orange bitters
• 3 parts Champagne or sparkling wine
• Fresh orange twist, for garnish
4
To oven-broil the oysters: Arrange your oven rack to the top and preheat your broiler on high. Place 1 teaspoon of Sichuan chili butter on each shucked oyster. Carefully arrange the oysters on a baking sheet, shell-side down. Cook until the butter melts and the oysters begin to bubble and char, about 1 to 2 minutes. Remove from the oven and transfer to a plate. Repeat with any remaining oysters. Serve immediately.
This fun, fizzy cocktail is a riff on a French 95, the bourbon-based version of a French 75. The orange juice and bitters tease out the caramelly sweetness of the Maker’s Mark 46® bourbon, while the Champagne topper cuts through the heat when paired with Melissa King’s recipe for Grilled Oysters With Sichuan Chili Butter.
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A Toast to Family Ties
rowing up in New Orleans,
we didn’t cook many traditional Southern foods, but grits were always a staple at our family gatherings. My late brother made the best version—with whole milk, heavy cream, corn kernels, and just the right amount of butter, his grits were the perfect combination of savory and decadent. In this dish, I’ve given his recipe a twist by turning the grits into a soufflé that’s like a corn cloud: light and airy, yet rich with a kick of umami (thanks to the two cheeses), and sure to impress any guest lucky enough to try it.
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If you’re short on time, you can switch the grits for cornmeal; the cornmeal should only take about 10 minutes to cook on the stovetop, but will create a finer texture. You can also transform any leftover grits into today’s soufflé masterpiece by warming up 3 cups of cooked grits with a splash of water in the microwave and folding in the remaining ingredients.
— Nini Nguyen
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A Toast to Family Ties
Cheesy Grits Soufflé
By Nini Nguyen
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Makes: 10 soufflés
Ingredients
• 4 tablespoons unsalted butter, divided
• 2 tablespoons granulated sugar
• 3 cups whole milk
• 3⁄4 cup stone-ground grits
• 1 teaspoon kosher salt, or to taste
• 1⁄2 cup shredded cheddar cheese
• 1⁄4 cup soft cheese (like Boursin, cream
cheese, or blue cheese)
• 3 large eggs, separated
1
Preheat the oven to 375°F.
2
Brush the inside of 10 (4-ounce) ramekins with 2 tablespoon softened butter and dust to coat with the granulated sugar. Chill the coated ramekins in the fridge while you prepare the grits.
3
Bring the milk to a boil in a small saucepan. Then, whisk in the grits and cook on low heat, stirring occasionally, until the grits are tender—this process can take anywhere from 30 minutes to 1 hour. When the grits are cooked through, whisk in the remaining 2 tablespoons butter and salt, to taste, and let cool for a few minutes off the heat.
4
Whisk in the cheeses and 3 egg yolks into the grits mixture until just combined.
5
In a separate bowl, using a stand or hand mixer, whisk the remaining 3 egg whites until stiff peaks form, then fold into the warm grits mixture.
6
Divide the grits mixture evenly among the ramekins and bake for about 20 minutes, or until the soufflés are golden brown. Serve immediately.
1
Add Maker’s Mark 46® bourbon, simple syrup, and bitters to a Collins glass filled with ice. Stir to combine, then top with club soda.
2
Squeeze the orange peel (peel side facing the glass) over the cocktail to release its oils and rub on the rim of the glass. Drop the peel into the glass as a garnish and serve.
Old Fashioned Highball
By Maker’s Mark®
Prep Time: 5 minutes
Makes: 1 cocktail
Ingredients
• 1 part Maker’s Mark 46® bourbon
• 1 bar spoon simple syrup
• 1 to 2 dashes Angostura® aromatic bitters
• 3 parts club soda
• Fresh orange peel, for garnish
Balanced and refreshing, this cocktail puts a spin on the classic with Maker’s Mark 46® bourbon and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.
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A Toast to Family Ties
his warm and comforting
recipe is based on a dish my mother used to make when I was growing up in Texas. I remember the first time she made it, when I was about six or seven years old—the cabbage smelled bad to me, and I was prepared to hate it. But, in a shock to both me and my mom, I loved the cabbage rolls. She didn’t make them that often, but it was very special when she did. One day after I had moved out, I was feeling homesick and I called my mom to get her recipe so that I could try it myself. It was the end of summer and peaches were in season, so I decided to throw a few juicy peaches into the filling. The result was amazing. Now, whenever I make this dish, I think of my mom and summers in Texas with tree-ripe peaches.
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This recipe calls for peach preserves so you can make this dish even when the fruit is out of season. But during the summer, I recommend substituting 2 fresh, ripe peaches that are peeled, seeded, and cut into ½-inch pieces. Another easy and equally tasty swap is ½ cup of chopped dried peaches.
— Rick Martinez
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A Toast to Family Ties
Pork Cabbage Rolls With Peaches & Herbs
By Rick Martinez
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Serves: 8
Ingredients
For the tomato sauce:
• 6 tablespoons extra-virgin olive oil
• 2 large white onions, chopped
• 8 garlic cloves, finely chopped
• 2 1/2 teaspoons kosher salt (I used Diamond Crystal), plus more to taste
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon freshly ground allspice
• 1 teaspoon freshly ground black pepper
• 2 (28-ounce) cans whole peeled tomatoes
For the filling and assembly:
• 1 pound ground pork (20% fat)
• 1 large egg, beaten
• 3/4 cup chopped fresh parsley leaves with tender stems
• 3/4 cup long-grain white rice, uncooked
• 1/4 cup sour cream
• 2 tablespoons peach preserves
• 2 1/2 teaspoons kosher salt
• Freshly ground black pepper
• 1 large head green or savoy cabbage, outer layer of leaves and core removed
For the tomato sauce:
• 6 tablespoons extra-virgin olive oil
• 2 large white onions, chopped
• 8 garlic cloves, finely chopped
• 2 1⁄2 teaspoons kosher salt (I used
Diamond Crystal), plus more to taste
• 2 teaspoons finely chopped fresh thyme
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon freshly ground allspice
• 1 teaspoon freshly ground black pepper
• 2 (28-ounce) cans whole peeled tomatoes
For the filling and assembly:
• 1 pound ground pork (20% fat)
• 1 large egg, beaten
• 3⁄4 cup chopped fresh parsley leaves with
tender stems
• 3⁄4 cup long-grain white rice, uncooked
• 1⁄4 cup sour cream
• 2 tablespoons peach preserves
• 2 1⁄2 teaspoons kosher salt
• Freshly ground black pepper
• 1 large head green or savoy cabbage, outer
layer of leaves and core removed
For the tomato sauce:
1
Heat olive oil in a large Dutch oven over medium heat. Once heated, add the onion, garlic, salt, thyme, rosemary, allspice, and pepper and cook, stirring occasionally, until onion is translucent and softened but hasn’t taken on any color, about 12 to 14 minutes. Remove 1 cup of the onion mixture and set aside until ready to mix the filling.
2
Add the whole tomatoes to the Dutch oven, breaking up into large chunks using your hands. Bring the mixture to a boil, then reduce heat and let simmer, uncovered and stirring occasionally, until sauce is slightly thickened and the flavors have melded, about 35 to 45 minutes. Remove 1 cup of the tomato sauce and set aside until ready to mix the filling.
3
Remove from heat and set aside until ready to assemble. Note: The sauce can be made up to 2 days ahead; store covered in the fridge.
For the filling and assembly:
1
Transfer the reserved onion mixture to a large bowl and add the pork, egg, parsley, rice, sour cream, peach preserves, and salt. Season generously with black pepper and mix gently until incorporated. Add 1 cup of the cooled tomato sauce and mix again gently until incorporated. The mixture will be very loose and that’s ok—it will hold its shape once it’s cooked inside the cabbage leaf. Set filling aside.
2
Fill a large pot with 2 inches of water and place a steamer basket inside. Bring water to a boil, then place cabbage in the basket. Cover and steam until the outer layer of leaves is translucent and pliable, about 3 minutes. Using a pair of tongs, gently peel off the softened leaves (being careful not to tear) and transfer to a large clean bowl. Cover pot and continue to steam cabbage until the next layer of outermost leaves is translucent and pliable, about 3 minutes more. Remove leaves and transfer to the bowl. Repeat until you have 16 leaves (14 for the rolls and 2 extra just in case). You might also have to, eventually, remove the cabbage and cut farther into the core so leaves easily detach at the base. Reserve any remaining cabbage for another use.
3
Using a paring knife, cut a narrow V-shape into the base of each leaf on either side of the rib in order to remove the thickest part of the cabbage (this will make the leaves easier to roll).
4
Preheat the oven to 350°F. Portion out 1⁄3 cup filling into the center of each cabbage leaf. Shape filling into a log about 3 inches long and 1 inch wide. Starting at the base where you cut the V, fold the end of the leaf over the filling, then fold in the sides. Roll like a burrito into a tight cylinder. Repeat until you’ve rolled all 14 cabbage rolls (16, if you have extra filling).
5
Ladle 1 1⁄2 cups tomato sauce into a 13- x 9-inch pan, spreading into an even layer. Tightly pack cabbage rolls into 2 side-by-side rows (7 rolls in each). Top the cabbage rolls with remaining sauce and season with black pepper. Tightly cover the pan with foil and bake until rice is tender and cabbage can be cut with a spoon, about 75 to 90 minutes. Let sit covered for 30 minutes before serving. Note: These cabbage rolls can be baked the day before. Let cool, cover, and refrigerate (or freeze for up to 1 month). Reheat in a 350°F oven until hot, about 25 to 30 minutes.
Bold, balanced, and bourbon-forward, this cocktail puts a spin on a classic with Maker’s Mark 46 and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.
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A Toast to Family Ties
For the cocktail:
1
Add mint and black tea syrup to a julep cup or rocks glass. Muddle well to release the mint oils.
2
Add Maker’s Mark 46® bourbon, peach nectar, and bitters to the glass. Stir to combine, fill with crushed ice, garnish with mint sprig, and serve.
For the black tea syrup:
1
Bring water to a boil in a small saucepan. Remove from heat and add tea bags, letting steep for 3 to 4 minutes until extremely fragrant.
2
Remove tea bags, then return the saucepan to the stove over high heat. Right before the tea begins to boil, turn off the heat and stir in the brown sugar to dissolve. Let cool completely and strain. Store in the fridge for up to 2 weeks.
Peach & Earl Grey Julep
By Irene Yoo
Prep Time: 10 minutes
(plus 1 hour cooling time)
Cook Time: 5 minutes
Makes: 1 cocktail
Ingredients
For the cocktail:
• 1/4 cup fresh mint leaves, loosely packed
• 1/4 part black tea syrup
• 2 parts Maker’s Mark 46® bourbon
• 1/2 part peach nectar
• Dash of aromatic bitters
• Mint sprig, for garnish
For the black tea syrup:
• 4 Earl Grey black tea bags
• 1 cup water
• 1 cup brown sugar
The rich, complex notes of vanilla and caramel in the Maker’s Mark 46® bourbon are complemented by a brown sugar and black tea-infused syrup, peach nectar, and fresh mint for coolness. Sip on this cocktail with Rick Martinez’s Pork Cabbage Rolls for an all-around peachy combo that pays homage to his Southern roots.
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hickened with red chiles
and toasted pecans, this pipián rojo—a classic Mexican sauce that’s often compared to, though distinct from, mole—is a comforting, deeply satisfying dish inspired by recipes from my mother and grandmother. Spicy, nutty, and slightly sweet, this style of pipián is common in northern Mexico and in south and central Texas. It’s also a reminder of the pecan trees my dad grew as a hobby when I was younger.
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A Toast to Family Ties
We had just four acres south of Austin where he planted 50 pecan trees from Texas stock; I remember walking through the fields of trees just before Thanksgiving to taste and harvest the pecans for making my mom’s signature pecan pie. While the seeds and nuts used in pipián vary by recipe (you’ll often see pumpkin seeds or even almonds), I used pecans as a tribute to my dad and his orchard.
— Rick Martinez
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A Toast to Family Ties
Pollo en Pipián Rojo de Nuez
By Rick Martinez
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Serves: 4
Ingredients
• 3⁄4 cup pecans, coarsely chopped
• 6 chiles guajillos, stemmed and seeded
• 3 chiles de árbol
• 1 (1-inch) piece canela or cinnamon stick
• 2 whole cloves
• 1 tablespoon sesame seeds
• 1⁄2 teaspoon cumin seeds
• 2 tablespoons rendered lard, bacon fat,
or extra-virgin olive oil
• 3 pounds skin-on, bone-in chicken thighs
• 1⁄2 medium white onion, chopped
• 1 medium tomatillo, sliced
• 3 garlic cloves, crushed
• 1 tablespoon kosher salt, plus more to
taste
• 2 tablespoons grated piloncillo or dark
brown sugar
• 4 cups homemade chicken stock or low-
sodium chicken broth
• Cooked rice (for serving)
1
Position a rack in the center of the oven and preheat to 350°F. Arrange pecans in an even layer on a rimmed baking sheet and toast for 8 minutes (the pecans will not be fully toasted). Add the guajillos, chiles de árbol, canela, cloves, sesame seeds, and cumin to the baking sheet and continue toasting until the chiles and spices are very fragrant, about 5 minutes more. Let cool on the baking sheet.
2
Heat lard in a Dutch oven on medium-high and cook the chicken thighs, skin-side down, until a deep golden-brown, about 6 to 8 minutes. Flip the chicken, add the onion, tomatillo, and garlic and season with 1 tablespoon kosher salt. Cook, stirring the vegetables occasionally, until the onion begins to brown and the chicken is golden-brown on the second side, about 5 to 7 minutes.
3
Reserve 1⁄4 cup toasted pecans for garnish and set aside until ready to use. Add remaining pecans, guajillos, chiles de árbol, canela, cloves, sesame seeds, cumin, piloncillo, and chicken stock to the Dutch oven. Bring to a boil, then reduce to a simmer and cover. Cook until chicken is tender and cooked through, about 30 to 45 minutes. Transfer chicken to a platter and loosely cover with foil or plastic wrap.
4
Working in batches, carefully transfer the stewed chile mixture (and all spices) to a blender and puree, starting on low and gradually increasing speed, until completely smooth. Repeat with the remaining chile mixture and transfer back to the Dutch oven or clean saucepan. The pipián should be the consistency of a gravy. If it is too thin, cook over medium heat until reduced and thickened, about 5 to 10 minutes; if too thick, whisk in stock or water in 1⁄4-cup increments until desired consistency is reached. Season with salt, to taste.
5
Arrange chicken on a serving platter and ladle the pipián over top. Sprinkle with reserved chopped, toasted pecans and serve with rice alongside.
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A Toast to Family Ties
Bourbon Citrus Crush
By Irene Yoo
Prep Time: 10 minutes
(plus 1 hour cooling time)
Cook Time: 5 minutes
Makes: 1 cocktail
Ingredients
For the cocktail:
• 2 parts Maker’s Mark 46® bourbon
• 1⁄2 part lemongrass syrup
• 1⁄4 part freshly squeezed lime juice
• 1⁄4 part freshly squeezed lemon juice
• 3 dashes orange bitters
• Fresh orange peel, for garnish
• Lemongrass stalk, for garnish
For the lemongrass syrup:
• 1 stalk lemongrass
• 1 cup water
• 1 cup white sugar
For the cocktail:
1
Add all ingredients to a shaker filled with ice and shake until well-chilled.
2
Strain into a rocks glass over ice.
3
Squeeze the orange peel (peel side facing the glass) over the cocktail to release its oils and rub on the rim of the glass. Drop the peel into the glass, add the lemongrass stalk as a garnish, and serve.
For the lemongrass syrup:
1
Cut the lemongrass stalk into 2-inch pieces, and use the back of the knife to crush each of the pieces.
2
Add the lemongrass and water to a small saucepan and bring to a boil over high heat. Reduce heat to low and simmer for 5 minutes.
3
Remove from heat and stir in the sugar until fully dissolved. Let cool completely and strain. The syrup can be made ahead and will keep in the fridge for up to 2 weeks.
Inspired by a classic whisky smash, this cocktail highlights the smooth, intense flavors of Maker’s Mark 46® bourbon, which are brightened with notes of lemongrass and orange. Refreshing and citrusy, it’s the perfect match for Rick Martinez’s equally zippy Pollo en Pipián Rojo de Nuez.
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A Toast to Family Ties
he first time I had Bananas
Foster—the classic New Orleans dessert made tableside at Brennan’s, a cornerstone restaurant in the French Quarter—I immediately thought of my dad’s breakfast. My dad worked the night shift as my siblings and I were growing up, which meant he would come home from work and make us breakfast before school. The first thing out of the cupboard when dad made breakfast was always brown sugar. He stirred it into our milk if we were having cold cereal or, for very special occasions, he would simmer it with butter and either apples or bananas to serve over Cream of Wheat or sweet grits.
T
The spectacle of Bananas Foster, from the aroma that fills the air as it cooks to the dramatic flambé, translates surprisingly well to an at-home dessert recipe. Simply melt butter and sugar into a syrup, then simmer bananas until they’ve softened in the hot caramel. I used Maker’s Mark 46® bourbon instead of the traditional rum for its alluring depth and warm vanilla notes. And yes, you will carefully light the whole thing on fire (confidence is key!). Serve warm with vanilla ice cream and a buttery cereal crunch, an homage to all the perfectly sweet bowls of cereal my dad served me in my lifetime.
— Joy the Baker
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A Toast to Family Ties
Bourbon
Bananas Foster With Cereal Crunch
By Joy the Baker
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 2
Ingredients
For the cereal crunch:
• 1 1⁄2 cups (120 grams) breakfast cereal,
crushed to pea size (I used Honey
Bunches of Oats)
• 1 tablespoon brown sugar
• 1⁄2 teaspoon kosher salt
• 3 tablespoons unsalted butter, melted
For the bananas foster:
• 2 tablespoons unsalted butter
• 1⁄2 cup (100 grams) lightly packed light
brown sugar
• 1⁄4 teaspoon ground cinnamon
• 1 pinch kosher salt
• 1 tablespoon banana liqueur
• 2 ripe bananas, peeled and sliced in
half lengthwise
• 2 tablespoons Maker’s Mark 46® bourbon
• 2 scoops vanilla bean ice cream, for
serving
1
Place a rack in the upper third of the oven and preheat to 300°F. Meanwhile, line a baking sheet with parchment paper.
2
Prepare the cereal crunch: In a medium bowl, toss together crushed cereal, brown sugar, and salt. Add melted butter and stir to combine. Spread into an even layer across the prepared baking sheet. Bake for 20 to 22 minutes until golden and fragrant, rotating and stirring once during baking. Remove from the oven and allow to cool while you make the bananas foster.
3
Make the bananas foster: In a large nonstick skillet, combine butter, sugar, cinnamon, and salt and stir over low heat until the sugar dissolves and ingredients are combined. The mixture will be a thick, glossy syrup. Stir in the banana liqueur.
4
Increase heat to medium and place the bananas in the pan, cut-side down.
Cook, without disturbing, until bananas begin to brown and soften, about 4 to 6 minutes.
5
Add the Maker’s Mark 46® bourbon, remove the pan from the heat, then carefully and quickly light the mixture ablaze with a long match or long lighter to flambé. Keep your distance from the pan and just barely kiss the mixture with a flame and the mixture will ignite. It’s also a good idea to have a lid close by to cover the pan in case the flame gets a bit too large.
6
Lift the bananas out of the pan, and divide between two bowls. Add a scoop of ice cream to each bowl and spoon the sauce over top. Sprinkle generously with the cereal crunch and enjoy immediately.
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A Toast to Family Ties
1
Add the Maker’s Mark 46® bourbon, coffee liquor, amaro, and bitters into a mixing glass with ice and stir until well-chilled.
2
Strain into a chilled coupe glass.
3
Squeeze the orange peel (peel side facing the glass) over the cocktail to release its oils and rub on the rim of the glass. Drop the peel into the glass, add the cherry as a garnish, and serve.
Coffee Manhattan
By Irene Yoo
Prep Time: 5 minutes
Makes: 1 cocktail
Ingredients
• 2 parts Maker’s Mark 46® bourbon
• 1⁄2 part coffee liqueur (like Kahlua®)
• 1⁄2 part full-bodied amaro (like Averna®)
• 2 dashes Angostura® aromatic bitters
• Fresh orange peel, for garnish
• 1 Luxardo® cherry, for garnish
A riff on a Black Manhattan (which swaps bitter amaro for the traditional sweet vermouth), this elevated but simple breakfast-inspired cocktail features Maker’s Mark 46® bourbon. The coffee liqueur and caramel notes from the bourbon taste delicious paired with a twist on classic Bananas Foster that’s finished with a sugar cereal crunch topping.
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A Toast to Family Ties
Melissa King is an entrepreneur, activist, and television personality known for winning Season 17 of Bravo’s Top Chef with her Asian-inspired California cuisine. Today, she runs a culinary experience company, as well as King Sauce, her own line of small-batch hot sauces and spices.
Melissa King
Nini Nguyen is a chef, pastry pro, and cooking instructor. Originally from New Orleans, she has cooked, taught, and developed recipes in kitchens all over the country. Nini competed on Bravo’s Top Chef, where her dishes were celebrated for their Vietnamese flavors with Southern flair.
Nini Nguyen
Rick Martinez is a pitmaster, cookbook writer, recipe developer, and host of the video series Sweet Heat at Food52. He’s currently living his dream of cooking, eating, and enjoying the Mexican Pacific Coast in Mazatlán, where he lives with his dog Choco.
Rick Martinez
Joy Wilson is a baker, food photographer, and three-time cookbook author. She founded the popular blog Joy the Baker in 2008 and operates a studio and event space, the Bakehouse, in New Orleans.
Joy the Baker
Irene Yoo is a Brookly-based chef, essayist, and the founder of Yooeating, a Korean American pop-up and comfort food channel. Her work has appeared on Food52, the Food Network, Slate, and more.
Irene Yoo
Photographers:
Julia Gartland, James Ransom, Ty Mecham
Prop Stylists:
Alya Hameedi, John Lingenfelter, Veronica Olson
Food Stylists:
Ericka Martins,
Lauren LaPenna, Samantha Seneviratne
Meet the Authors
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A Toast to Family Ties
Rooted in Tradition
Bill Samuels, Jr. reimagined his parents’ iconic bourbon for a new generation of whisky drinkers. Using French Oak staves—seared in just the right way—he unlocked the bold, smooth flavors of caramel, vanilla, and the lingering flavor of warm baking spices. The result: Maker’s Mark 46® bourbon, a tribute to the classic that carries tradition forward in fun and flavorful ways. Mixed into cocktails or served neat, Maker’s Mark 46® bourbon fits right in, no matter how you’re sipping it.
Buy Now
Follow Maker's Mark® on social media (must be 21+) for more cocktail inspiration and news on their latest whisky expressions.
WE MAKE OUR BOURBON CAREFULLY, PLEASE ENJOY IT THAT WAY.
MAKER’S MARK 46® KENTUCKY STRAIGHT BOURBON WHISKY BARREL FINISHED WITH 10 VIRGIN FRENCH OAK STAVES. 47% Alc./Vol. ©2022 MAKER’S MARK DISTILLERY, INC. LORETTO, KY.
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My favorite afternoon snack as a kid was
my dad’s pan-fried cheung fun. This version doesn't stray too far, keeping with a generous drizzle of hoisin, but I add a little nuttiness with tahini and more textural contrast with crispy wisps of trumpet mushrooms and garlic chips. You can find packaged cheung fun, or rice noodle rolls, at most Chinese or Asian grocery stores. If fresh, the noodles will still be a little soft to the touch. I like to cook them the same day, but it’s totally fine to refrigerate them. If refrigerated, the cheung fun will be stiff and firm, but they will soften again when you pan-fry them.
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A Toast to Family Ties
9
Cheung Fun with Crispy Mushrooms and Garlic
By Lorem Ipsum
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients
• 4 tablespoon olive oil, divided
• 1 1/2 pound cheung fun (rice noodle
rolls), cut into 2” pieces (do not
unroll)
• 3 garlic cloves, thinly sliced
• 10 ounces king oyster or trumpet
mushrooms, torn into thin strips
• 1/2 teaspoon coarse salt, plus more
to taste
• 2 tablespoons hoisin, plus more to
taste
• 2 tablespoons tahini, plus more to
taste
• 1 green onion stalk, thinly sliced on
a bias
1
In a large bowl, toss to combine 1 tablespoon of oil with the cheung fun to prevent them from sticking.
2
In a large, well-season cast-iron skillet (or non-stick pan), heat 1 tablespoon oil over medium heat. Add garlic and fry until lightly golden brown and crispy, tossing occasionally, 4 to 5 minutes. Transfer the fried garlic chips to a medium bowl.
3
In the same pan, add another tablespoon of oil and increase heat to medium-high. Add the mushrooms and allow them to cook undisturbed until they start to get golden brown on the bottom, 3 to 4 minutes. Toss the mushrooms and continue to cook until evenly golden and crispy at the ends, tossing occasionally, another 7 to 8 minutes. Transfer the mushrooms to the bowl with the garlic and toss with salt.
4
Add another tablespoon of oil to the pan. Add the cheung fun in an even layer. This is very important to ensure noodles cook evenly and don't stick together, so fry in batches if needed. Cook the cheung fun until the bottom is slightly blistered and golden brown, 5 to 6 minutes. Using chopsticks or tongs, flip the cheung fun and fry the other side until slightly blistered and golden brown.
5
Transfer the cheung fun to a platter. Drizzle hoisin over top, then repeat with tahini. Top with the garlic, mushrooms, and green onions, then serve.
his albondigas soup is a family recipe
that’s very near and dear to my heart. It’s based on my grandma’s recipe that was served at her restaurant, Lupita’s La Jolla, many years ago. Although it’s a very traditional dish, my mom and I have tweaked it through the years to make it our own. There’s just nothing like a bowl of this comforting and flavorful soup.
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13
Nana’s New-Style Albondigas
By Lorem Ipsum
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Serves: 8
Ingredients
• 2 tablespoon extra virgin olive oil
• 1/2 medium yellow onion, roughly
chopped
• 1 medium tomato, diced
• 1 heart celery, stalks cut into
bite-sized pieces (reserve leaves)
• 3 cloves garlic, minced
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon cumin
• 1 tablespoon dried oregano,
divided, plus more for garnish
• 64 ounces beef broth
• 3 carrots, peeled and cut into
bite-sized pieces
• 2 zucchini squash, cut into bite-
sized pieces
• 1 chayote, cut into bite-sized pieces
• 1 potato, cut into bite-sized pieces
• 1/4 cup long grain white rice,
soaked in water overnight
• 1 pound ground beef (ground
turkey or ground chicken would
also work)
• 2 tablespoons fresh mint, finely
chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon garlic salt
• 1/4 teaspoon freshly cracked
black pepper (optional)
• 1 egg
• 2 sprigs fresh mint, plus more for
garnish
• Juice of 1 lime
• Fresh oregano, for garnish
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2
Add broth and bring to a boil.
Bold, balanced, and bourbon-forward, this cocktail puts a spin on a classic with Maker’s Mark 46 and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.
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1
Using a sharp knife, cut open the vanilla bean pod lengthwise, and use the back of the knife to carefully scrape the inside of the pod to extract the vanilla bean. Add the vanilla bean extract and the pod to a mixing glass.
2
Add the Maker’s Mark 46®, sweet vermouth, and Campari and stir to combine, breaking up the vanilla bean extract. Add ice and stir until well chilled.
Vanilla
Bean Boulevardier
By Irene Yoo
Prep Time: 10 minutes
(plus 1 hour cooling time)
Cook Time: 5 minutes
Makes: 1 cocktail
Ingredients
• 1/2 fresh vanilla bean pod
• 3 parts Maker’s Mark 46® bourbon
• 2 parts sweet vermouth
• 2 parts red Italian bitter (like
Campari)
• Fresh orange peel, for garnish
I like my desserts sweet and my drinks strong, so I think this pastry-inspired riff on the Boulevardier is a match made in heaven. The cocktail incorporates fresh vanilla bean, which underscores the warm caramel notes of Maker’s Mark 46®. It’s a subtly sweet yet elegant touch that elevates an already perfectly balanced drink.
o many memories have been made in my
family thanks to cinnamon rolls. My whole family loves them, and through the years they've become a staple at family get-togethers, which tend to start in the late morning (aka cinnamon roll o’clock). A little treat like this is the perfect thing to munch on as we greet each other, catch up, and wait for the big meal, which usually takes place in the afternoon after a few rounds of cornhole, bocce ball, or whatever other game we’re playing together. When I was a kid, I loved walking into my grandma’s house to the smell of cinnamon rolls baking. Then, my mom took over—a fabulous baker, especially when it comes to yeasted goods. Now, I happily wear the cinnamon roll crown any time the family gives me the occasion.
Like so many baked goods, there’s really no wrong way to cinnamon roll. I’m usually a fan of using a buttery, rich dough for a super decadent cinnamon roll, but these rolls are a bit more dense and cake-like inside because sometimes I’m really craving a super soft cinnamon roll instead. My family agrees—big time—and these rolls are the result of many years of tweaking and testing to get that just right crowd favorite. The dough is so easy to work with, and bakes up light and pillowy soft.
S
— Lorem
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For the cocktail:
1
Rub the edge of a Collins glass with water or lime juice, and dip in salt to create a salt rim. Set aside.
2
Combine Maker’s Mark 46®, grapefruit juice, lime juice, and agave nectar in an ice-filled cocktail shaker and shake until cold (about 20 to 30 seconds).
Bourbon Paloma
By Lorem Ipsum
Prep Time: 5 minutes
Cook Time: 0 minutes
Makes: 1 cocktail
Ingredients
• 2 parts Maker’s Mark 46® bourbon
• 2 parts grapefruit juice
• 1/2 part freshly squeezed lime juice
• 1/2 part agave nectar
• Club soda
• Salt, for garnish
• Lime wheel, for garnish
The Paloma is a classic Mexican cocktail that’s popular because it’s incredibly refreshing with just the right amount of tart pucker. This spin swaps the tequila with Maker’s Mark 46®. The bourbon helps to ground this light and fizzy drink, while the vanilla and caramel notes act as warm foils to the bright citrus.
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Armenian Dolma With Lemony Labneh
By Pierce Abernathy
Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Makes: Approximately 36 dolmas
Ingredients
• 4 cups chopped onion, finely
chopped
• 1/3 cup olive oil
• 1 cup of coarse bulgur
• 1/8 teaspoon allspice
• 1/2 teaspoon cumin
• 2 teaspoons salt
• 1/4 teaspoons black pepper
• 1/3 cup fresh parsley, finely
chopped
• 1/4 cup fresh mint, finely chopped
• 1/3 cup fresh finely chopped dill,
finely chopped
• 1 cup chickpeas (either from a can
or cooked from dry)
• 1/4 cup pine nuts
• 1/3 cup currants
• 1 tablespoon tomato paste
• 1/4 cup freshly squeezed lemon juice
• 1 jar of grape leaves
• Lemon wedges, for garnish
• 1 large shallot, thinly sliced
• 2 cups neutral frying oil (like peanut
or canola)
For the lemony labneh:
• 1 cup labneh
• 1 clove garlic, minced
• Zest of 1 lemon
• 1 tablespoon freshly squeezed
lemon juice
• 1/2 teaspoon salt
• 1/4 cup dill, finely chopped
1
In a large pan on medium-low heat add the olive oil and onion and sauté until translucent, stirring occasionally to prevent browning, about 15 to 20 minutes. Add all but the last 4 ingredients and mix thoroughly. Cook for an additional 2 to 3 minutes and remove from heat.
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2
Remove grape leaves from the jar and rinse. Squeeze excess water out and separate.
3
To prepare, place grape leaf vein side up and scoop roughly 1 tablespoon of the bulgur mixture in the center of the leaf at the stem side (more or less depending on the leaf size). Fold the sides of the leaf over the bulgur mixture then roll up. Transfer to a large pan. Repeat until all the bulgur mixture is used.
Bold, balanced, and bourbon-forward, this cocktail puts a spin on a classic with Maker’s Mark 46 and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.
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1
Combine ingredients over ice in a mixing glass.
2
Stir and strain into a chilled cocktail glass neat or on the rocks.
Maker's Mark 46® Manhattan
By Irene Yoo
Prep Time: 5 minutes
Cook Time: 0 minutes
Makes: 1 cocktail
Ingredients
• 2 parts Maker’s Mark 46® bourbon
• 1 part sweet vermouth
• 2 dashes Angostura® aromatic
bitters
• Luxardo® cherry for garnish
Achieving wild popularity in the 1880s, the Manhattan was among the first cocktails to use Italian Vermouth, appearing even before the Martini did. Like many stories involving whisky, the rest of its history is a bit cloudy. One widely circulated account claims the cocktail was invented at the Manhattan Club, a prestigious organization renowned for its stock of old whisky. The drink is alleged to have first been served at a party thrown there by Winston Churchill's mother, Lady Randolph Churchill, for presidential candidate Samuel J. Tilden. The hiccup with that, though, is Lady Randolph was likely pregnant and in Europe during the date in question. One thing is clear, the Manhattanite who first concocted this cocktail created a classic with true staying power.
The elevated flavor and higher proof of Maker’s Mark 46® brings a new level of sophistication to this elegant classic. This is the cocktail of choice for Bill Samuels, Jr., when he looks to highlight the uniquely layered flavors of his bourbon.
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Smoked Honey Penicillin
By Lorem Ipsum
Prep Time: 10 minutes
Cook Time: 0 minutes
Makes: 1 cocktail
Ingredients
For the cocktail:
• 1 (1/2-inch) piece fresh ginger, peeled
• 2 parts Maker’s Mark 46® bourbon
• 3/4 part smoky honey syrup
• 3/4 part freshly squeezed lemon
juice
• Fresh lemon peel, for garnish
For the smoky honey syrup:
• 1/4 cup loose leaf lapsang souchong
• 1 cup honey
For the cocktail:
1
Using a muddler or wooden spoon, muddle the ginger in the bottle of a cocktail shaker until well mashed.
2
Add the Maker’s Mark 46®, smoky honey syrup, and lemon juice along with ice and shake until well chilled. Strain into a rocks glass over one large square ice cube.
3
Squeeze the lemon peel to express the oils, then rub the peel along the inside rim of the glass and drop in. Serve immediately.
For the smoky honey syrup:
1
Bring 1 cup water to a boil in a small saucepan. Remove from heat and add lapsang souchong, letting steep for 5 minutes.
2
Strain the tea and stir in the honey until completely dissolved. Let cool completely and strain. This syrup will keep in the fridge for up to 2 weeks.
This bourbon-forward spin on the Penicillin is just the cozy salve you’ll need for a dreary winter night. Maker’s Mark 46® replaces the traditional scotch, while the smoky element is reincorporated via a lapsang souchong-steeped honey syrup. The smoked Chinese black tea infuses the cocktail with even more of those soothing toddy vibes. Bright lemon juice rounds out the drink, which is topped with a lemon peel for an additional touch of brightness.
3
Add carrots, zucchini, chayote, potato, and celery stalks, then cover and bring to a boil.
4
Reduce heat to medium, cover and cook until fork-tender, about 15 to 20 minutes. The broth should simmer, but shouldn’t return to a boil.
5
Meanwhile, strain soaked rice. In a large mixing bowl add ground beef, remaining 1 1/2 teaspoons oregano, chopped mint, flour, garlic salt, pepper, and egg. Mix well until combined.
6
Scoop mixture using a small spoon or small ice cream scoop, then roll mixture into small golf ball-sized meatballs and set aside. This should yield about 20 meatballs.
7
Uncover the simmering pot and gently drop in the meatballs one by one. Bring back up to a boil, add sprigs of mint, cover, and reduce heat to medium simmer for approximately 8 to 10 minutes until meatballs begin to float.
8
Reduce heat to a low simmer, covered, for approximately 20 minutes or until the meatballs and rice grains are cooked.
9
Once meatballs and rice are cooked, remove mint using tongs, then add freshly squeezed lime juice and salt to taste.
10
Serve immediately and garnish with fresh mint and fresh oregano.
3
Strain into a rocks glass over one large ice cube. Garnish with the orange peel and serve immediately.
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Cinnamon Rolls With Bourbon Icing
By Lorem Ipsum
Prep Time: 4 hours 30 minutes
Cook Time: 40 minutes
Makes: 12 cinnamon rolls
Ingredients
For the dough:
• 1/3 cup (75 grams) warm water
(about 85°F/30°C)
• 2 1/4 teaspoons (7 grams)
instant dry yeast
• 3/4 cup (173 grams) whole milk
• 3 3/4 cups (450 grams) bread flour
• 1/4 cup (28 grams) dry milk
powder
• 2 tablespoons (25 grams)
granulated sugar
• 1 1/2 teaspoons (6 grams) fine
sea salt
• 1 large (56 grams) egg
• 2 tablespoons (28 grams)
unsalted butter, melted
• 2 tablespoons (30 grams) sour
cream
• Neutral oil (such as canola or
vegetable) for greasing the bowl
For the filling:
• 3/4 cup (159 grams) dark brown
sugar (light works too, if it’s all you
have)
• 1 tablespoon (8 grams) ground
cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 6 tablespoons (85 grams) unsalted
butter, melted
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For the icing:
• 1/4 cup (60 grams) Maker’s Mark
46®
• 1 vanilla bean, halved and seeds
scraped out (or 1 teaspoon vanilla
extract)
• 1 3/4 cups (198 grams) powdered
sugar
• 1/4 cup (60 grams) heavy cream,
plus more as needed
• 4 tablespoons (56 grams)
unsalted butter, melted, for
finishing
1
Pour the water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and mix with a small spatula to combine. Let sit for 5 minutes.
2
In a small saucepan, heat the milk to about 110°F/45°C over medium-low heat (you can also do this in a liquid measuring cup in the microwave). Remove from the heat.
3
Add the bread flour, dry milk, sugar, and salt to the mixer bowl, then add the warm milk, egg, butter, and sour cream and mix on low speed for 4 minutes, or until a soft dough comes together around the dough hook.
4
Scrape the bowl well, then mix on medium speed for about 3 minutes more, until the dough is very smooth.
5
Transfer the dough to a greased medium bowl. Use both hands to gently turn the dough around so it’s coated lightly on all sides, then gently tuck it under itself to slightly round it. Cover the bowl with plastic wrap and let the dough rise for 1 hour to 1 hour 30 minutes, until visibly puffy and almost double in size.
6
Meanwhile, prepare the filling: In a small bowl, stir the brown sugar, cinnamon, nutmeg, and salt together to combine. Add the butter and mix until the mixture is evenly hydrated—it should be a spreadable paste. Set aside.
7
Make the icing: In a small pot, combine the Maker’s Mark 46®, vanilla bean, and the scraped seeds (if using vanilla extract, hold off on adding—you’ll add it later instead). Heat the mixture over medium heat, until it comes to a simmer. Simmer for 1 minute to reduce the mixture slightly and cook off the alcohol, then remove the pot from the heat. Let sit for 15 minutes, or until cooled to room temperature. Remove and discard the vanilla bean. If using vanilla extract, stir it in after the bourbon reduction cools down.
8
In a medium bowl, whisk the powdered sugar, cooled bourbon mixture, and heavy cream to combine. Add more cream as needed to make a thick, but drizzle-able icing.
9
Spread the cinnamon filling evenly over the surface in an even layer. Starting from one of the longer sides, roll the dough up into a tight spiral. Using kitchen twine, unflavored dental floss, or a sharp serrated knife, cut the log of dough into 12 equal pieces. Arrange the rolls with one of the spiral sides facing down in the prepared pan, spacing them evenly in 3 rows of 4 rolls each
10
The dough is now ready for its second rise. Lightly spray a piece of plastic wrap with nonstick spray, and loosely cover the surface of the baking pan. If you’re ready to bake the cinnamon rolls, let them rise for 1 hour to 1 hour 15 minutes, until visibly puffy. If you want to make the cinnamon rolls for breakfast the following day, rise at room temperature for 20 to 30 minutes, then refrigerate the covered rolls for up to 10 hours (they will rise slowly in the fridge and be ready in the morning).
rolls overnight, let them come to room temperature for 30 to 45 minutes before proceeding).
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12
Brush the surface of the rolls generously with the melted butter, making sure to use all of it. Bake until the rolls are golden brown and the center of the bun from the middle of the pan reaches 200°F/95°C, 35 to 40 minutes.
13
Let cool for 15 minutes, then spread or drizzle the icing over each roll. Serve the rolls warm or at room temperature.
3
Strain into the Collins glass with fresh ice and top with club soda. Garnish with lime wheel and serve.
4
Cover the stuffed grape leaves with a heat-safe plate and add 2 cups of water. Transfer to the stove and bring to a boil. Reduce to a simmer and allow to cook for 30 minutes to 1 hour or until all the water has evaporated and bulgur is cooked.
5
While the bulgur cooks, fry the shallots. Prepare a sheet-pan or plate by lining it with paper towels. Heat neutral frying oil to 350°F. If you don’t have a thermometer, you’ll know the oil is ready when a single piece of shallot dropped in the pot immediately bubbles and rises to the surface.
6
Gently place your shallots in the oil using a spider or a slotted spoon, being careful not to burn yourself with splattering oil. Using the spider, a pair of chopsticks, or tweezers, gently stir the shallots frequently, if not constantly, until they have turned a light golden brown. These will continue cooking when you remove, so be sure to remove before they get too browned.
7
Using the spider or a strainer, remove the shallots from oil and quickly spread them out on the paper towel-lined sheet-pan or plate. Season with salt and transfer to a new, dry paper towel if the first stack becomes soggy. The drying process will help the shallots continue to crisp up, so they should not sit on a greasy surface.
8
For the labneh dip, combine all the ingredients in a bowl and stir to evenly incorporate. Taste and adjust salt if desired. Garnish labneh with fried shallots.
9
Transfer dolmas to a plate or serving platter and garnish with lemon wedges. Serve with lemony labneh on the side for dipping.
3
Garnish with a Luxardo® cherry.
You can bake them all in one day, or you can refrigerate them overnight for the final rise, so you’ll be ready to wake up and bake ‘em fresh in the morning.
Each roll is packed with delicious cinnamon swirls, and they’re generously brushed with butter before baking. Then, for an adults-only twist, they’re positively slathered in bourbon icing made with Maker’s Mark 46® and vanilla bean, which teases out the vanilla flavors in the spirit. There's something extra special about filling the kitchen with the incredible smell, then bringing out a tray of warm, gooey cinnamon rolls covered in bourbon-infused icing for all the grown-ups to enjoy—it’s the best party trick ever. To wash them down, I like to make a Vanilla Bean Boulevardier that combines the spiced notes of Maker’s Mark 46®, sweet vermouth, and muddled vanilla bean pods for a drink that pairs perfectly.
— Lorem
A large well-seasoned cast-iron pan is my ideal tool for perfectly crisping up the cheung fun until lightly golden and blistered, but if you don’t have one, a good non-stick pan will work just fine. I like to pair this nostalgic dish with a drink that brings out the nutty flavor of the tahini and browned mushroom bits and the sweetness from the hoisin, which is why I usually whip up something with caramel-forward Maker’s Mark 46®. A Smoked Honey Penicillin is a perfect match for this cheung fun, with a gentle heat from freshly muddled ginger, a charred smokiness from lapsang souchong syrup, and a touch of vanilla and spiced notes from Maker’s Mark 46®.
— Lorem
1
In a large pot or dutch oven, heat olive oil over medium heat. Add onion, tomato, celery leaves, garlic, salt, cumin, and 1 1/2 teaspoons oregano. Sauté until onions are translucent and mixture is fragrant, about 3 minutes.
11
Preheat the oven to 350°F/175°C with a rack in the center of the oven. When the rolls have risen, remove the plastic wrap from the rolls (if you refrigerated the
Packed with plenty of vegetables, this dish also features the most tender beef and rice meatballs. Soaking the rice overnight is a family secret that results in fluffy, pillowy albondigas. Adding a variety of herbs, especially fresh mint, and a squeeze of lime juice gives it a unique depth of flavor. The best part? This hearty soup comes together in just over an hour but tastes like it cooked all day. I like to top my soup off with more fresh mint and oregano, and to serve it with something equally vibrant, like a Bourbon Paloma made with brown sugar-forward Maker’s Mark 46®.
— Lorem
ating back to the Ottoman Empire,
Yalanchi Sarma or Armenian Dolma are essentially stuffed grape leaves, but there are many variations in terms of ingredients. My great-aunt, Elizabeth Tootelian, wrote an Armenian cookbook in the 70s titled “Please Pass the Pilaf” that was dedicated to the foods of our family’s heritage, and it’s something I cherish deeply. Inspired by my Auntie Lala’s original recipe, this version swaps in bulgur for the typical rice and I like to add a variety of fresh herbs before wrapping my grape leaves, like mint, dill, and parsley. To serve, I make a lemony labneh dip that amplifies the fresh herbs in the dolma. This dish pairs perfectly with a spice-forward sip, like the Manhattan 46 made with Maker’s Mark 46®.
D
— Lorem
1
Grilled Oysters With Sichuan Chili Butter by Melissa King
Bourbon Orange Fizz
Cocktail Recipes by Irene Yoo
2
Cheesy Grits Soufflé by Nini Nguyen
Old Fashioned Highball
3
Cheung Fun With Crispy Mushrooms & Garlic by Kristina Cho
Smoked Honey Penicillin
5
Cinnamon Rolls With Bourbon Icing by Erin McDowell
Vanilla Bean Boulevardier
4
Nana’s New-Style Albondigas by Erin O'Brien
Bourbon Paloma
6
Armenian Dolma With Lemony Labneh by Pierce Abernathy
Maker's Mark 46® Manhattan
7
Pork Cabbage Rolls With Peaches & Herbs by Rick Martinez
Peach & Earl Grey Julep
8
Pollo en Pipián Rojo de Nuez by Rick Martinez
Bourbon Citrus Crush
9
Bourbon Bananas Foster With Cereal Crunch by Joy the Baker
Coffee Manhattan
Make full page and shorten recipe to one page
rowing up, my favorite afternoon snack
was my dad’s pan-fried cheung fun. This version doesn't stray too far, keeping with a generous drizzle of hoisin, but I add a little nuttiness with tahini and more textural contrast with crispy wisps of trumpet mushrooms and garlic chips. You can find packaged cheung fun, or rice noodle rolls, at most Chinese or Asian grocery stores. If fresh, the noodles will still be a little soft to the touch. I like to cook them the same day, but it’s totally fine to refrigerate them. If refrigerated, the cheung fun will be stiff and firm, but they will soften again when you pan-fry them.
I like to pair this nostalgic dish with a drink that brings out the nutty flavor of the tahini and browned mushroom bits and the sweetness from the hoisin, which is why I usually whip up something with caramel-forward Maker’s Mark 46®. A Smoked Honey Penicillin is a perfect match for this cheung fun, with a gentle heat from freshly muddled ginger, a charred smokiness from lapsang souchong syrup, and a touch of vanilla and spiced notes from Maker’s Mark 46®.
G
- Kristina Cho
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13
Cheung Fun With Crispy Mushrooms & Garlic
By Kristina Cho
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients
• 4 tablespoon olive oil, divided
• 1 1/2 pounds cheung fun (rice
noodle rolls), cut into 2-inch pieces
(do not unroll)
• 3 garlic cloves, thinly sliced
• 10 ounces king oyster or trumpet
mushrooms, torn into thin strips
• 1/2 teaspoon coarse salt, plus more
to taste
• 2 tablespoons hoisin, plus more to
taste
• 2 tablespoons tahini, plus more to
taste
• 1 green onion stalk, thinly sliced on
a bias
1
In a large bowl, toss to combine 1 tablespoon of oil with the cheung fun to prevent them from sticking.
2
In a large, well-season cast-iron skillet (or non-stick pan), heat 1 tablespoon oil over medium heat. Add garlic and fry until lightly golden brown and crispy, tossing occasionally, 4 to 5 minutes. Transfer the fried garlic chips to a medium bowl.
3
In the same pan, add another tablespoon of oil and increase heat to medium-high. Add the mushrooms and allow them to cook undisturbed until they start to get golden brown on the bottom, 3 to 4 minutes. Toss the mushrooms and continue to cook until evenly golden and crispy at the ends, tossing occasionally, another 7 to 8 minutes. Transfer the mushrooms to the bowl with the garlic and toss with salt.
4
Add another tablespoon of oil to the pan. Add the cheung fun in an even layer. This is very important to ensure noodles cook evenly and don't stick together, so fry in batches if needed. Cook the cheung fun until the bottom is slightly blistered and golden brown, 5 to 6 minutes. Using chopsticks or tongs, flip the cheung fun and fry the other side until slightly blistered and golden brown.
5
Transfer the cheung fun to a platter. Drizzle hoisin over top, then repeat with tahini. Top with the garlic, mushrooms, and green onions, then serve.
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Cheung Fun with Crispy Mushrooms and Garlic
By Lorem Ipsum
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients
• 4 tablespoon olive oil, divided
• 1 1/2 pound cheung fun (rice noodle
rolls), cut into 2” pieces (do not
unroll)
• 3 garlic cloves, thinly sliced
• 10 ounces king oyster or trumpet
mushrooms, torn into thin strips
• 1/2 teaspoon coarse salt, plus more
to taste
• 2 tablespoons hoisin, plus more to
taste
• 2 tablespoons tahini, plus more to
taste
• 1 green onion stalk, thinly sliced on
a bias
1
In a large bowl, toss to combine 1 tablespoon of oil with the cheung fun to prevent them from sticking.
2
In a large, well-season cast-iron skillet (or non-stick pan), heat 1 tablespoon oil over medium heat. Add garlic and fry until lightly golden brown and crispy, tossing occasionally, 4 to 5 minutes. Transfer the fried garlic chips to a medium bowl.
3
In the same pan, add another tablespoon of oil and increase heat to medium-high. Add the mushrooms and allow them to cook undisturbed until they start to get golden brown on the bottom, 3 to 4 minutes. Toss the mushrooms and continue to cook until evenly golden and crispy at the ends, tossing occasionally, another 7 to 8 minutes. Transfer the mushrooms to the bowl with the garlic and toss with salt.
4
Add another tablespoon of oil to the pan. Add the cheung fun in an even layer. This is very important to ensure noodles cook evenly and don't stick together, so fry in batches if needed. Cook the cheung fun until the bottom is slightly blistered and golden brown, 5 to 6 minutes. Using chopsticks or tongs, flip the cheung fun and fry the other side until slightly blistered and golden brown.
5
Transfer the cheung fun to a platter. Drizzle hoisin over top, then repeat with tahini. Top with the garlic, mushrooms, and green onions, then serve.
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Smoked Honey Penicillin
By Lorem Ipsum
Prep Time: 10 minutes
Cook Time: 0 minutes
Makes: 1 cocktail
Ingredients
For the cocktail:
• 1 (1/2-inch) piece fresh ginger, peeled
• 2 parts Maker’s Mark 46® bourbon
• 3/4 part smoky honey syrup
• 3/4 part freshly squeezed lemon
juice
• Fresh lemon peel, for garnish
For the smoky honey syrup:
• 1/4 cup loose leaf lapsang souchong
• 1 cup honey
For the cocktail:
1
Using a muddler or wooden spoon, muddle the ginger in the bottle of a cocktail shaker until well mashed.
2
Add the Maker’s Mark 46®, smoky honey syrup, and lemon juice along with ice and shake until well chilled. Strain into a rocks glass over one large square ice cube.
3
Squeeze the lemon peel to express the oils, then rub the peel along the inside rim of the glass and drop in. Serve immediately.
For the smoky honey syrup:
1
Bring 1 cup water to a boil in a small saucepan. Remove from heat and add lapsang souchong, letting steep for 5 minutes.
2
Strain the tea and stir in the honey until completely dissolved. Let cool completely and strain. This syrup will keep in the fridge for up to 2 weeks.
This bourbon-forward spin on the Penicillin is just the cozy salve you’ll need for a dreary winter night. Maker’s Mark 46® replaces the traditional scotch, while the smoky element is reincorporated via a lapsang souchong-steeped honey syrup. The smoked Chinese black tea infuses the cocktail with even more of those soothing toddy vibes. Bright lemon juice rounds out the drink, which is topped with a lemon peel for an additional touch of brightness.
A Toast to Family Ties
16
Smoked Honey Penicillin
By Irene Yoo
Prep Time: 10 minutes
Cook Time: 0 minutes
Makes: 1 cocktail
Ingredients
For the cocktail:
• 1 (1/2-inch) piece fresh ginger, peeled
• 2 parts Maker’s Mark 46® bourbon
• 3/4 part smoky honey syrup
• 3/4 part freshly squeezed lemon
juice
• Fresh lemon peel, for garnish
For the smoky honey syrup:
• 1/4 cup loose leaf lapsang souchong
• 1 cup honey
For the cocktail:
1
Using a muddler or wooden spoon, muddle the ginger in the bottle of a cocktail shaker until well mashed.
2
Add the Maker’s Mark 46®, smoky honey syrup, and lemon juice along with ice and shake until well chilled. Strain into a rocks glass over one large square ice cube.
3
Squeeze the lemon peel to express the oils, then rub the peel along the inside rim of the glass and drop in. Serve immediately.
For the smoky honey syrup:
1
Bring 1 cup water to a boil in a small saucepan. Remove from heat and add lapsang souchong, letting steep for 5 minutes.
2
Strain the tea and stir in the honey until completely dissolved. Let cool completely and strain. This syrup will keep in the fridge for up to 2 weeks.
This bourbon-forward spin on the Penicillin is just the cozy salve you’ll need for a dreary winter night. Maker’s Mark 46® replaces the traditional scotch, while the smoky element is reincorporated via a lapsang souchong-steeped honey syrup. The smoked Chinese black tea infuses the cocktail with even more of those soothing toddy vibes. Bright lemon juice rounds out the drink, which is topped with a lemon peel for an additional touch of brightness.
A Toast to Family Ties
19
Nana’s New-Style Albondigas
By Erin O'Brien
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Serves: 8
Ingredients
• 2 tablespoon extra virgin olive oil
• 1/2 medium yellow onion, roughly
chopped
• 1 medium tomato, diced
• 1 heart celery, stalks cut into
bite-sized pieces (reserve leaves)
• 3 cloves garlic, minced
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon cumin
• 1 tablespoon dried oregano,
divided, plus more for garnish
• 64 ounces beef broth
• 3 carrots, peeled and cut into
bite-sized pieces
• 2 zucchini squash, cut into bite-
sized pieces
• 1 chayote, cut into bite-sized pieces
• 1 potato, cut into bite-sized pieces
• 1/4 cup long grain white rice,
soaked in water overnight
• 1 pound ground beef (ground
turkey or ground chicken would
also work)
• 2 tablespoons fresh mint, finely
chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon garlic salt
• 1/4 teaspoon freshly cracked
black pepper (optional)
• 1 egg
• 2 sprigs fresh mint, plus more for
garnish
• Juice of 1 lime
• Fresh oregano, for garnish
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20
2
Reduce heat to medium, cover and cook until fork-tender, about 15 to 20 minutes. The broth should simmer, but shouldn’t return to a boil.
3
Meanwhile, strain soaked rice. In a large mixing bowl add ground beef, remaining 1 1/2 teaspoons oregano, chopped mint, flour, garlic salt, pepper, and egg. Mix well until combined.
4
Scoop mixture using a small spoon or small ice cream scoop, then roll mixture into small golf ball-sized meatballs and set aside. This should yield about 20 meatballs.
5
Uncover the simmering pot and gently drop in the meatballs one by one. Bring back up to a boil, add sprigs of mint, cover, and reduce heat to medium simmer for approximately 8 to 10 minutes until meatballs begin to float. Reduce heat to a low simmer, covered, for approximately 20 minutes or until the meatballs and rice grains are cooked.
6
Once meatballs and rice are cooked, remove mint using tongs, then add freshly squeezed lime juice and salt to taste. Serve immediately and garnish with fresh mint and fresh oregano.
Bold, balanced, and bourbon-forward, this cocktail puts a spin on a classic with Maker’s Mark 46 and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.
1
In a large pot or dutch oven, heat olive oil over medium heat. Add onion, tomato, celery leaves, garlic, salt, cumin, and 1 1/2 teaspoons oregano. Sauté until onions are translucent and mixture is fragrant, about 3 minutes. Add broth and bring to a boil. Add carrots, zucchini, chayote, potato, and celery stalks, then cover and bring to a boil.
his albondigas soup is a family recipe
that’s very near and dear to my heart. It’s based on my grandma’s recipe that was served at her restaurant, Lupita’s La Jolla, many years ago. Although it’s a very traditional dish, my mom and I have tweaked it through the years to make it our own. There’s just nothing like a bowl of this comforting and flavorful soup.
Packed with plenty of vegetables, this dish
also features the most tender beef and rice meatballs. Soaking the rice overnight is a family secret that results in fluffy, pillowy albondigas. Adding a variety of herbs, especially fresh mint, and a squeeze of lime juice gives it a unique depth of flavor. The best part? This hearty soup comes together in just over an hour but tastes like it cooked all day.
I like to top my soup off with more fresh mint and oregano, and to serve it with something equally vibrant, like a Bourbon Paloma made with brown sugar-forward Maker’s Mark 46®.
T
- Erin O'Brien
S
- Erin McDowell
Copy will need to be cut down - half of step 11 and all of 12 and 13 have been clipped
A Toast to Family Ties
25
Cinnamon Rolls With Bourbon Icing
By Erin McDowell
Prep Time: 4 hours 30 minutes
Cook Time: 40 minutes
Makes: 12 cinnamon rolls
Ingredients
For the dough:
• 1/3 cup (75 grams) warm water
(about 85°F/30°C)
• 2 1/4 teaspoons (7 grams)
instant dry yeast
• 3/4 cup (173 grams) whole milk
• 3 3/4 cups (450 grams) bread flour
• 1/4 cup (28 grams) dry milk
powder
• 2 tablespoons (25 grams)
granulated sugar
• 1 1/2 teaspoons (6 grams) fine
sea salt
• 1 large (56 grams) egg
• 2 tablespoons (28 grams)
unsalted butter, melted
• 2 tablespoons (30 grams) sour
cream
• Neutral oil (such as canola or
vegetable) for greasing the bowl
For the filling:
• 3/4 cup (159 grams) dark brown
sugar (light works too, if it’s all you
have)
• 1 tablespoon (8 grams) ground
cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 6 tablespoons (85 grams) unsalted
butter, melted
For the icing:
• 1/4 cup (60 grams) Maker’s Mark 46®
• 1 vanilla bean, halved and seeds
scraped out (or 1 teaspoon vanilla
extract)
• 1 3/4 cups (198 grams) powdered
sugar
• 1/4 cup (60 grams) heavy cream,
plus more as needed
• 4 tablespoons (56 grams)
unsalted butter, melted, for
finishing
A Toast to Family Ties
26
1
Pour the water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and mix with a small spatula to combine. Let sit for 5 minutes.
2
In a small saucepan, heat the milk to about 110°F/45°C over medium-low heat (you can also do this in a liquid measuring cup in the microwave). Remove from the heat.
3
Add the bread flour, dry milk, sugar, and salt to the mixer bowl, then add the warm milk, egg, butter, and sour cream and mix on low speed for 4 minutes, or until a soft dough comes together around the dough hook.
4
Scrape the bowl well, then mix on medium speed for about 3 minutes more, until the dough is very smooth.
5
Transfer the dough to a greased medium bowl. Use both hands to gently turn the dough around so it’s coated lightly on all sides, then gently tuck it under itself to slightly round it. Cover the bowl with plastic wrap and let the dough rise for 1 hour to 1 hour 30 minutes, until visibly puffy and almost double in size.
6
Meanwhile, prepare the filling: In a small bowl, stir the brown sugar, cinnamon, nutmeg, and salt together to combine. Add the butter and mix until the mixture is evenly hydrated—it should be a spreadable paste. Set aside.
7
Make the icing: In a small pot, combine the Maker’s Mark 46®, vanilla bean, and the scraped seeds (if using vanilla extract, hold off on adding—you’ll add it later instead). Heat the mixture over medium heat, until it comes to a simmer. Simmer for 1 minute to reduce the mixture slightly and cook off the alcohol, then remove the pot from the heat. Let sit for 15 minutes, or until cooled to room temperature. Remove and discard the vanilla bean. If using vanilla extract, stir it in after the bourbon reduction cools down.
8
In a medium bowl, whisk the powdered sugar, cooled bourbon mixture, and heavy cream to combine. Add more cream as needed to make a thick, but drizzle-able icing.
9
Lightly grease a 9x13-inch baking pan with nonstick spray. When the dough has risen, punch it down and transfer it to a lightly floured work surface. Form it into a rough rectangle with your hands, then use a rolling pin to roll it out into a rectangle about 12x20 inches across and 1/2-inch thick.
10
Spread the cinnamon filling evenly over the surface in an even layer. Starting from one of the longer sides, roll the dough up into a tight spiral. Using kitchen twine, unflavored dental floss, or a sharp serrated knife, cut the log of dough into 12 equal pieces. Arrange the rolls with one of the spiral sides facing down in the prepared pan, spacing them evenly in 3 rows of 4 rolls each.
11
The dough is now ready for its second rise. Lightly spray a piece of plastic wrap with nonstick spray, and loosely cover the surface of the baking pan. If you’re ready to bake the cinnamon rolls, let them rise for 1 hour to 1 hour 15 minutes, until visibly puffy. If you want to make the cinnamon rolls for breakfast the following day, rise at room temperature for 20 to 30 minutes, then refrigerate the until visibly puffy.
A Toast to Family Ties
13
A Toast to Family Ties
22
For the cocktail:
1
Rub the edge of a Collins glass with water or lime juice, and dip in salt to create a salt rim. Set aside.
2
Combine Maker’s Mark 46®, grapefruit juice, lime juice, and agave nectar in an ice-filled cocktail shaker and shake until cold (about 20 to 30 seconds).
3
Strain into the Collins glass with fresh ice and top with club soda. Garnish with lime wheel and serve.
Bourbon Paloma
By Irene Yoo
Prep Time: 5 minutes
Cook Time: 0 minutes
Makes: 1 cocktail
Ingredients
• 2 parts Maker’s Mark 46® bourbon
• 2 parts grapefruit juice
• 1/2 part freshly squeezed lime juice
• 1/2 part agave nectar
• Club soda
• Salt, for garnish
• Lime wheel, for garnish
The Paloma is a classic Mexican cocktail that’s popular because it’s incredibly refreshing with just the right amount of tart pucker. This spin swaps the tequila with Maker’s Mark 46®. The bourbon helps to ground this light and fizzy drink, while the vanilla and caramel notes act as warm foils to the bright citrus.
A Toast to Family Ties
13
Armenian Dolma With Lemony Labneh
By Lorem Ipsum
Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Makes: Approximately 36 dolmas
Ingredients
• 4 cups chopped onion, finely
chopped
• 1/3 cup olive oil
• 1 cup of coarse bulgur
• 1/8 teaspoon allspice
• 1/2 teaspoon cumin
• 2 teaspoons salt
• 1/4 teaspoons black pepper
• 1/3 cup fresh parsley, finely
chopped
• 1/4 cup fresh mint, finely chopped
• 1/3 cup fresh finely chopped dill,
finely chopped
• 1 cup chickpeas (either from a can
or cooked from dry)
• 1/4 cup pine nuts
• 1/3 cup currants
• 1 tablespoon tomato paste
• 1/4 cup freshly squeezed lemon juice
• 1 jar of grape leaves
• Lemon wedges, for garnish
• 1 large shallot, thinly sliced
• 2 cups neutral frying oil (like peanut
or canola)
For the lemony labneh:
• 1 cup labneh
• 1 clove garlic, minced
• Zest of 1 lemon
• 1 tablespoon freshly squeezed
lemon juice
• 1/2 teaspoon salt
• 1/4 cup dill, finely chopped
A Toast to Family Ties
14
1
In a large pan on medium-low heat add the olive oil and onion and sauté until translucent, stirring occasionally to prevent browning, about 15 to 20 minutes. Add all but the last 4 ingredients and mix thoroughly. Cook for an additional 2 to 3 minutes and remove from heat.
2
Remove grape leaves from the jar and rinse. Squeeze excess water out and separate.
3
To prepare, place grape leaf vein side up and scoop roughly 1 tablespoon of the bulgur mixture in the center of the leaf at the stem side (more or less depending on the leaf size). Fold the sides of the leaf over the bulgur mixture then roll up. Transfer to a large pan. Repeat until all the bulgur mixture is used.
4
Cover the stuffed grape leaves with a heat-safe plate and add 2 cups of water. Transfer to the stove and bring to a boil. Reduce to a simmer and allow to cook for 30 minutes to 1 hour or until all the water has evaporated and bulgur is cooked.
5
While the bulgur cooks, fry the shallots. Prepare a sheet-pan or plate by lining it with paper towels. Heat neutral frying oil to 350°F. If you don’t have a thermometer, you’ll know the oil is ready when a single piece of shallot dropped in the pot immediately bubbles and rises to the surface.
6
Gently place your shallots in the oil using a spider or a slotted spoon, being careful not to burn yourself with splattering oil. Using the spider, a pair of chopsticks, or tweezers, gently stir the shallots frequently, if not constantly, until they have turned a light golden brown. These will continue cooking when you remove, so be sure to remove before they get too browned.
7
Using the spider or a strainer, remove the shallots from oil and quickly spread them out on the paper towel-lined sheet-pan or plate. Season with salt and transfer to a new, dry paper towel if the first stack becomes soggy. The drying process will help the shallots continue to crisp up, so they should not sit on a greasy surface.
8
For the labneh dip, combine all the ingredients in a bowl and stir to evenly incorporate. Taste and adjust salt if desired. Garnish labneh with fried shallots.
9
Transfer dolmas to a plate or serving platter and garnish with lemon wedges. Serve with lemony labneh on the side for dipping.
Bold, balanced, and bourbon-forward, this cocktail puts a spin on a classic with Maker’s Mark 46 and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.
1
In a large pan on medium-low heat add the olive oil and onion and sauté until translucent, stirring occasionally to prevent browning, about 15 to 20 minutes. Add all but the last 4 ingredients and mix thoroughly. Cook for an additional 2 to 3 minutes and remove from heat.
ating back to the Ottoman Empire,
Yalanchi Sarma or Armenian Dolma are essentially stuffed grape leaves, but there are many variations in terms of ingredients. My great-aunt, Elizabeth Tootelian, wrote an Armenian cookbook in the 70s titled “Please Pass the Pilaf” that was dedicated to the foods of our family’s heritage, and it’s something I cherish deeply. Inspired by my Auntie Lala’s original recipe, this version swaps in bulgur for the typical rice and I like to add a variety of fresh herbs before wrapping my grape leaves, like mint, dill, and parsley. To serve, I make a lemony labneh dip that amplifies the fresh herbs in the dolma. This dish pairs perfectly with a spice-forward sip, like the Manhattan 46 made with Maker’s Mark 46®.
D
— Lorem
ating back to the Ottoman Empire,
Yalanchi Sarma or Armenian Dolma are essentially stuffed grape leaves, but there are many variations in terms of ingredients. My great-aunt, Elizabeth Tootelian, wrote an Armenian cookbook in the 70s titled “Please Pass the Pilaf” that was dedicated to the foods of our family’s heritage, and it’s something I cherish deeply. Inspired by my Auntie Lala’s original recipe, this version swaps in bulgur for the typical rice and I like to add a variety of fresh herbs before wrapping my grape leaves, like mint, dill, and parsley. To serve, I make a lemony labneh dip that amplifies the fresh herbs in the dolma. This dish pairs perfectly with a spice-forward sip, like the Manhattan 46 made with Maker’s Mark 46®.
D
- Pierce Abernathy
Quote does not fit fully onto this page on desktop
A Toast to Family Ties
53
Melissa King is an entrepreneur, activist, and television personality known for winning Season 17 of Bravo’s Top Chef with her Asian-inspired California cuisine. Today, she runs a culinary experience company, as well as King Sauce, her own line of small-batch hot sauces and spices.
Melissa King
Nini Nguyen is a chef, pastry pro, and cooking instructor. Originally from New Orleans, she has cooked, taught, and developed recipes in kitchens all over the country. Nini competed on Bravo’s Top Chef, where her dishes were celebrated for their Vietnamese flavors with Southern flair.
Nini Nguyen
Rick Martinez is a pitmaster, cookbook writer, recipe developer, and host of the video series Sweet Heat at Food52. He’s currently living his dream of cooking, eating, and enjoying the Mexican Pacific Coast in Mazatlán, where he lives with his dog Choco.
Rick Martinez
Joy Wilson is a baker, food photographer, and three-time cookbook author. She founded the popular blog Joy the Baker in 2008 and operates a studio and event space, the Bakehouse, in New Orleans.
Joy the Baker
Irene Yoo is a Brookly-based chef, essayist, and the founder of Yooeating, a Korean American pop-up and comfort food channel. Her work has appeared on Food52, the Food Network, Slate, and more.
Irene Yoo
Meet the Authors
A Toast to Family Ties
54
Ericka Martins, Lauren Lapenna
Food Stylist:
Veronica Olson, John Lingenfelter
Prop Stylist:
Julia Gartland
Photographer:
Bill Samuels, Jr., reimagined his parents’ classic bourbon for a new generation of whiskey lovers. Bold, smooth, and unforgettable, Maker’s Mark 46 is aged in seared French oak (part of a trade-secret wood-finishing process) for deep, toasty flavors of caramel and vanilla without the bitterness that can come from a longer
process. The result? A perfectly
smooth, subtle whiskey made
for both sipping and mixing
into cocktails.
A Toast to Family Ties
59
Melissa King is an entrepreneur, activist, and television personality known for winning Season 17 of Bravo’s Top Chef with her Asian-inspired California cuisine. Today, she runs a culinary experience company, as well as King Sauce, her own line of small-batch hot sauces and spices.
Melissa King
Nini Nguyen is a chef, pastry pro, and cooking instructor. Originally from New Orleans, she has cooked, taught, and developed recipes in kitchens all over the country. Nini competed on Bravo’s Top Chef, where her dishes were celebrated for their Vietnamese flavors with Southern flair.
Nini Nguyen
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.
Kristina Cho
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.
Erin O'Brien
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.
Erin McDowell
Meet the Authors
A Toast to Family Ties
60
Ericka Martins, Lauren LaPenna, Samantha Seneviratne
Food Stylists:
Alya Hameedi, John Lingenfelter, Veronica Olson
Prop Stylists:
Julia Gartland, James Ransom, Ty Mecham
Photographers:
Bill Samuels, Jr., reimagined his parents’ classic bourbon for a new generation of whiskey lovers. Bold, smooth, and unforgettable, Maker’s Mark 46 is aged in seared French oak (part of a trade-secret wood-finishing process) for deep, toasty flavors of caramel and vanilla without the bitterness that can come from a longer
process. The result? A perfectly
smooth, subtle whiskey made
for both sipping and mixing
into cocktails.
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat.
Pierce Abernathy
Rick Martinez is a pitmaster, cookbook writer, recipe developer, and host of the video series Sweet Heat at Food52. He’s currently living his dream of cooking, eating, and enjoying the Mexican Pacific Coast in Mazatlán, where he lives with his dog Choco.
Rick Martinez
Joy Wilson is a baker, food photographer, and three-time cookbook author. She founded the popular blog Joy the Baker in 2008 and operates a studio and event space, the Bakehouse, in New Orleans.
Joy the Baker
Irene Yoo is a Brookly-based chef, essayist, and the founder of Yooeating, a Korean American pop-up and comfort food channel. Her work has appeared on Food52, the Food Network, Slate, and more.
Irene Yoo
A Toast to Family Ties
Table of Contents
1
Grilled Oysters With Sichuan Chili Butter by Melissa King
Bourbon Orange Fizz
2
Cheesy Grits Soufflé by Nini Nguyen
Old Fashioned Highball
3
Cheung Fun With Crispy Mushrooms & Garlic by Kristina Cho
Smoked Honey Penicillin
4
Nana’s New-Style Albondigas by Erin O'Brien
Bourbon Paloma
5
Cinnamon Rolls With Bourbon Icing by Erin McDowell
Vanilla Bean Boulevardier
Cocktail Recipes by Irene Yoo
6
Armenian Dolma With Lemony Labneh by Pierce Abernathy
Maker's Mark 46® Manhattan
7
Pork Cabbage Rolls With Peaches & Herbs by Rick Martinez
Peach & Earl Grey Julep
8
Pollo en Pipián Rojo de Nuez by Rick Martinez
Bourbon Citrus Crush
9
Bourbon Bananas Foster With Cereal Crunch by Joy the Baker
Coffee Manhattan
A Toast to Family Ties
rowing up, my favorite
afternoon snack was my dad’s pan-fried cheung fun. This version doesn't stray too far, keeping with a generous drizzle of hoisin, but I add a little nuttiness with tahini and more textural contrast with crispy wisps of trumpet mushrooms and garlic chips. You can find packaged cheung fun, or rice noodle rolls, at most Chinese or Asian grocery stores. If fresh, the noodles will still be a little soft to the touch. I like to cook them the same day, but it’s totally fine to refrigerate them. If refrigerated, the cheung fun will be stiff and firm, but they will soften again when you pan-fry them.
G
I like to pair this nostalgic dish with a drink that brings out the nutty flavor of the tahini and browned mushroom bits and the sweetness from the hoisin, which is why I usually whip up something with caramel-forward Maker’s Mark 46®. A Smoked Honey Penicillin is a perfect match for this cheung fun, with a gentle heat from freshly muddled ginger, a charred smokiness from lapsang souchong syrup, and a touch of vanilla and spiced notes from Maker’s Mark 46®.
— Kristina Cho
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A Toast to Family Ties
his albondigas soup is a
family recipe that’s very near and dear to my heart. It’s based on my grandma’s recipe that was served at her restaurant, Lupita’s La Jolla, many years ago. Although it’s a very traditional dish, my mom and I have tweaked it through the years to make it our own. There’s just nothing like a bowl of this comforting and flavorful soup.
T
Packed with plenty of vegetables, this dish also features the most tender beef and rice meatballs. Soaking the rice overnight is a family secret that results in fluffy, pillowy albondigas. Adding a variety of herbs, especially fresh mint, and a squeeze of lime juice gives it a unique depth of flavor. The best part? This hearty soup comes together in just over an hour but tastes like it cooked all day. I like to top my soup off with more fresh mint and oregano, and to serve it with something equally vibrant, like a Bourbon Paloma made with brown sugar-forward Maker’s Mark 46®.
- Erin O'Brien
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A Toast to Family Ties
o many memories have been
made in my family thanks to cinnamon rolls. My whole family loves them, and through the years they’ve become a staple at family get-togethers, which tend to start in the late morning (aka cinnamon roll o’clock). A little treat like this is the perfect thing to munch on as we greet each other, catch up, and wait for the big meal, which usually takes place in the afternoon after a few rounds of cornhole, bocce ball, or whatever other game we’re playing together.Each roll is packed with delicious cinnamon swirls, and they’re generously brushed with butter before baking.
S
Then, for an adults-only twist, they’re positively slathered in bourbon icing made with Maker’s Mark 46® and vanilla bean, which teases out the vanilla flavors in the spirit. There’s something extra special about filling the kitchen with the incredible smell, then bringing out a tray of warm, gooey cinnamon rolls covered in bourbon-infused icing for all the grown-ups to enjoy—it’s the best party trick ever. To wash them down, I like to make a Vanilla Bean Boulevardier that combines the spiced notes of Maker’s Mark 46®, sweet vermouth, and muddled vanilla bean pods for a drink that pairs perfectly.
- Erin McDowell
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A Toast to Family Ties
ating back to the Ottoman
Empire, Yalanchi Sarma or Armenian Dolma are essentially stuffed grape leaves, but there are many variations in terms of ingredients. My great-aunt, Elizabeth Tootelian, wrote an Armenian cookbook in the 70s titled “Please Pass the Pilaf” that was dedicated to the foods of our family’s heritage, and it’s something I cherish deeply.
D
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A Toast to Family Ties
Cheung Fun With Crispy Mushrooms & Garlic
By Kristina Cho
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4
Ingredients
• 4 tablespoon olive oil, divided
• 1 1/2 pounds cheung fun (rice noodle
rolls), cut into 2-inch pieces (do not unroll)
• 3 garlic cloves, thinly sliced
• 10 ounces king oyster or trumpet
mushrooms, torn into thin strips
• 1/2 teaspoon coarse salt, plus more
to taste
• 2 tablespoons hoisin, plus more to taste
• 2 tablespoons tahini, plus more to taste
• 1 green onion stalk, thinly sliced on a bias
1
In a large bowl, toss to combine 1 tablespoon of oil with the cheung fun to prevent them from sticking.
2
In a large, well-season cast-iron skillet (or non-stick pan), heat 1 tablespoon oil over medium heat. Add garlic and fry until lightly golden brown and crispy, tossing occasionally, 4 to 5 minutes. Transfer the fried garlic chips to a medium bowl.
3
In the same pan, add another tablespoon of oil and increase heat to medium-high. Add the mushrooms and allow them to cook undisturbed until they start to get golden brown on the bottom, 3 to 4 minutes. Toss the mushrooms and continue to cook until evenly golden and crispy at the ends, tossing occasionally, another 7 to 8 minutes. Transfer the mushrooms to the bowl with the garlic and toss with salt.
4
Add another tablespoon of oil to the pan. Add the cheung fun in an even layer. This is very important to ensure noodles cook evenly and don't stick together, so fry in batches if needed. Cook the cheung fun until the bottom is slightly blistered and golden brown, 5 to 6 minutes. Using chopsticks or tongs, flip the cheung fun and fry the other side until slightly blistered and golden brown.
5
Transfer the cheung fun to a platter. Drizzle hoisin over top, then repeat with tahini. Top with the garlic, mushrooms, and green onions, then serve.
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A Toast to Family Ties
Nana’s New-Style Albondigas
By Erin O'Brien
Prep Time: 20 minutes
Cook Time: 2 hours 45 minutes
Serves: 8
Ingredients
• 2 tablespoon extra virgin olive oil
• 1/2 medium yellow onion, roughly chopped
• 1 medium tomato, diced
• 1 heart celery, stalks cut into bite-sized
pieces (reserve leaves)
• 3 cloves garlic, minced
• 1 teaspoon salt, plus more to taste
• 1/4 teaspoon cumin
• 1 tablespoon dried oregano, divided, plus
more for garnish
• 64 ounces beef broth
• 3 carrots, peeled and cut into bite-sized
pieces
• 2 zucchini squash, cut into bite-sized
pieces
• 1 chayote, cut into bite-sized pieces
• 1 potato, cut into bite-sized pieces
• 1/4 cup long grain white rice, soaked in
water overnight
• 1 pound ground beef (ground turkey or
ground chicken would also work)
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon garlic salt
• 1/4 teaspoon freshly cracked black pepper
(optional)
• 1 egg
• 2 sprigs fresh mint, plus more for garnish
• Juice of 1 lime
• Fresh oregano, for garnish
1
In a large pot or dutch oven, heat olive oil over medium heat. Add onion, tomato, celery leaves, garlic, salt, cumin, and 1 1/2 teaspoons oregano. Sauté until onions are translucent and mixture is fragrant, about 3 minutes. Add broth and bring to a boil. Add carrots, zucchini, chayote, potato, and celery stalks, then cover and bring to a boil.
2
Reduce heat to medium, cover and cook until fork-tender, about 15 to 20 minutes. The broth should simmer, but shouldn’t return to a boil.
3
Meanwhile, strain soaked rice. In a large mixing bowl add ground beef, remaining 1 1/2 teaspoons oregano, chopped mint, flour, garlic salt, pepper, and egg. Mix well until combined.
4
Scoop mixture using a small spoon or small ice cream scoop, then roll mixture into small golf ball-sized meatballs and set aside. This should yield about 20 meatballs.
5
Uncover the simmering pot and gently drop in the meatballs one by one. Bring back up to a boil, add sprigs of mint, cover, and reduce heat to medium simmer for approximately 8 to 10 minutes until meatballs begin to float. Reduce heat to a low simmer, covered, for approximately 20 minutes or until the meatballs and rice grains are cooked.
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A Toast to Family Ties
Armenian Dolma With Lemony Labneh
By Pierce Abernathy
Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Makes: Approximately 36 dolmas
Ingredients
• 3⁄4 cup pecans, coarsely chopped
• 6 chiles guajillos, stemmed and seeded
• 3 chiles de árbol
• 1 (1-inch) piece canela or cinnamon stick
• 2 whole cloves
• 1 tablespoon sesame seeds
• 1⁄2 teaspoon cumin seeds
• 2 tablespoons rendered lard, bacon fat,
or extra-virgin olive oil
• 3 pounds skin-on, bone-in chicken thighs
• 1⁄2 medium white onion, chopped
• 1 medium tomatillo, sliced
• 3 garlic cloves, crushed
• 1 tablespoon kosher salt, plus more to taste
• 2 tablespoons grat• 4 cups chopped
onion, finely chopped
• 1/3 cup olive oil
• 1 cup of coarse bulgur
• 1/8 teaspoon allspice
• 1/2 teaspoon cumin
• 2 teaspoons salt
• 1/4 teaspoons black pepper
• 1/3 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/3 cup fresh finely chopped dill, finely
chopped
• 1 cup chickpeas (either from a can or
cooked from dry)
• 1/4 cup pine nuts
• 1/3 cup currants
• 1 tablespoon tomato paste
• 1/4 cup freshly squeezed lemon juice
• 1 jar of grape leaves
• Lemon wedges, for garnish
• 1 large shallot, thinly sliced
• 2 cups neutral frying oil (like peanut
or canola)
1
In a large pan on medium-low heat add the olive oil and onion and sauté until translucent, stirring occasionally to prevent browning, about 15 to 20 minutes. Add all but the last 4 ingredients and mix thoroughly. Cook for an additional 2 to 3 minutes and remove from heat.
2
Remove grape leaves from the jar and rinse. Squeeze excess water out and separate.
3
To prepare, place grape leaf vein side up and scoop roughly 1 tablespoon of the bulgur mixture in the center of the leaf at the stem side (more or less depending on the leaf size). Fold the sides of the leaf over the bulgur mixture then roll up. Transfer to a large pan. Repeat until all the bulgur mixture is used.
4
Cover the stuffed grape leaves with a heat-safe plate and add 2 cups of water. Transfer to the stove and bring to a boil. Reduce to a simmer and allow to cook for 30 minutes to 1 hour or until all the water has evaporated and bulgur is cooked.
5
While the bulgur cooks, fry the shallots. Prepare a sheet-pan or plate by lining it with paper towels. Heat neutral frying oil to 350°F. If you don’t have a thermometer, you’ll know the oil is ready when a single piece of shallot dropped in the pot immediately bubbles and rises to the surface.
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A Toast to Family Ties
Cinnamon Rolls With Bourbon Icing
By Erin McDowell
Prep Time: 4 hours 30 minutes
Cook Time: 40 minutes
Serves: 12 cinnamon rolls
Ingredients
For the dough:
• 1/3 cup (75 grams) warm water (about
85°F/30°C)
• 2 1/4 teaspoons (7 grams) instant dry yeast
• 3/4 cup (173 grams) whole milk
• 3 3/4 cups (450 grams) bread flour
• 1/4 cup (28 grams) dry milk powder
• 2 tablespoons (25 grams) granulated sugar
• 1 1/2 teaspoons (6 grams) fine sea salt
• 1 large (56 grams) egg
• 2 tablespoons (28 grams) unsalted butter,
melted
• 2 tablespoons (30 grams) sour cream
• Neutral oil (such as canola or vegetable) for
greasing the bowl
For the filling:
• 3/4 cup (159 grams) dark brown sugar
(light works too, if it’s all you have)
• 1 tablespoon (8 grams) ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 6 tablespoons (85 grams) unsalted
butter, melted
1
Pour the water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and mix with a small spatula to combine. Let sit for 5 minutes.
2
In a small saucepan, heat the milk to about 110°F/45°C over medium-low heat (you can also do this in a liquid measuring cup in the microwave). Remove from the heat.
3
Add the bread flour, dry milk, sugar, and salt to the mixer bowl, then add the warm milk, egg, butter, and sour cream and mix on low speed for 4 minutes, or until a soft dough comes together around the dough hook.
4
Scrape the bowl well, then mix on medium speed for about 3 minutes more, until the dough is very smooth.
5
Transfer the dough to a greased medium bowl. Use both hands to gently turn the dough around so it’s coated lightly on all sides, then gently tuck it under itself to slightly round it. Cover the bowl with plastic wrap and let the dough rise for 1 hour to 1 hour 30 minutes, until visibly puffy and almost double in size.
6
Meanwhile, prepare the filling: In a small bowl, stir the brown sugar, cinnamon, nutmeg, and salt together to combine. Add the butter and mix until the mixture is evenly hydrated—it should be a spreadable paste. Set aside.
7
Make the icing: In a small pot, combine the Maker’s Mark 46®, vanilla bean, and the scraped seeds (if using vanilla extract, hold off on adding—you’ll add it later instead). Heat the mixture over medium heat, until it comes to a simmer. Simmer for 1 minute to reduce the mixture slightly and cook off the alcohol, then remove the pot from the heat. Let sit for 15 minutes, or until cooled to room temperature. Remove and discard the vanilla bean. If using vanilla extract, stir it in after the bourbon reduction cools down.
8
In a medium bowl, whisk the powdered sugar, cooled bourbon mixture, and heavy cream to combine. Add more cream as needed to make a thick, but drizzle-able icing.
Bold, balanced, and bourbon-forward, this cocktail puts a spin on a classic with Maker’s Mark 46 and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.
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A Toast to Family Ties
For the cocktail:
1
Using a muddler or wooden spoon, muddle the ginger in the bottle of a cocktail shaker until well mashed.
2
Add the Maker’s Mark 46®, smoky honey syrup, and lemon juice along with ice and shake until well chilled. Strain into a rocks glass over one large square ice cube.
For the smoky honey syrup:
1
Bring 1 cup water to a boil in a small saucepan. Remove from heat and add lapsang souchong, letting steep for 5 minutes.
2
Strain the tea and stir in the honey until completely dissolved. Let cool completely and strain. This syrup will keep in the fridge for up to 2 weeks.
Smoked Honey Penicillin
By Irene Yoo
Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 1 cocktail
Ingredients
For the cocktail:
• 1 (1/2-inch) piece fresh ginger, peeled
• 2 parts Maker’s Mark 46® bourbon
• 3/4 part smoky honey syrup
• 3/4 part freshly squeezed lemon juice
• Fresh lemon peel, for garnish
For the smoky honey syrup
• 1/4 cup loose leaf lapsang souchong
• 1 cup honey
This bourbon-forward spin on the Penicillin is just the cozy salve you’ll need for a dreary winter night. Maker’s Mark 46® replaces the traditional scotch, while the smoky element is reincorporated via a lapsang souchong-steeped honey syrup. The smoked Chinese black tea infuses the cocktail with even more of those soothing toddy vibes. Bright lemon juice rounds out the drink, which is topped with a lemon peel for an additional touch of brightness.
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A Toast to Family Ties
For the cocktail:
1
Rub the edge of a Collins glass with water or lime juice, and dip in salt to create a salt rim. Set aside.
2
Combine Maker’s Mark 46®, grapefruit juice, lime juice, and agave nectar in an ice-filled cocktail shaker and shake until cold (about 20 to 30 seconds).
Bourbon Paloma
By Irene Yoo
Prep Time: 5 minutes
Cook Time: 0 minutes
Makes: 1 cocktail
Ingredients
For the cocktail:
• 2 parts Maker’s Mark 46® bourbon
• 2 parts grapefruit juice
• 1/2 part freshly squeezed lime juice
• 1/2 part agave nectar
• Club soda
• Salt, for garnish
• Lime wheel, for garnish
The Paloma is a classic Mexican cocktail that’s popular because it’s incredibly refreshing with just the right amount of tart pucker. This spin swaps the tequila with Maker’s Mark 46®. The bourbon helps to ground this light and fizzy drink, while the vanilla and caramel notes act as warm foils to the bright citrus.
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A Toast to Family Ties
1
Combine ingredients over ice in a mixing glass.
2
Stir and strain into a chilled cocktail glass neat or on the rocks.
Maker's Mark 46® Manhattan
By Irene Yoo
Prep Time: 5 minutes
Cook Time: 0 minutes
Makes: 1 cocktail
Ingredients
For the cocktail:
• 2 parts Maker’s Mark 46® bourbon
• 1 part sweet vermouth
• 2 dashes Angostura® aromatic bitters
• Luxardo® cherry for garnish
Achieving wild popularity in the 1880s, the Manhattan was among the first cocktails to use Italian Vermouth, appearing even before the Martini did. Like many stories involving whisky, the rest of its history is a bit cloudy. One widely circulated account claims the cocktail was invented at the Manhattan Club, a prestigious organization renowned for its stock of old whisky. The drink is alleged to have first been served at a party thrown there by Winston Churchill's mother, Lady Randolph Churchill, for presidential candidate Samuel J. Tilden. The hiccup with that, though, is Lady Randolph was likely pregnant and in Europe during the date in question. One thing is clear, the Manhattanite who first concocted this cocktail created a classic with true staying power.
The elevated flavor and higher proof of Maker’s Mark 46® brings a new level of sophistication to this elegant classic. This is the cocktail of choice for Bill Samuels, Jr., when he looks to highlight the uniquely layered flavors of his bourbon.
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A Toast to Family Ties
1
Using a sharp knife, cut open the vanilla bean pod lengthwise, and use the back of the knife to carefully scrape the inside of the pod to extract the vanilla bean. Add the vanilla bean extract and the pod to a mixing glass.
2
Add the Maker’s Mark 46®, sweet vermouth, and Campari and stir to combine, breaking up the vanilla bean extract. Add ice and stir until well chilled.
Vanilla Bean Boulevardier
By Irene Yoo
Prep Time: 5 minutes
Cook Time: 0 minutes
Makes: 2 cocktail
Ingredients
• 1/2 fresh vanilla bean pod
• 3 parts Maker’s Mark 46® bourbon
• 2 parts sweet vermouth
• 2 parts red Italian bitter (like Campari)
• Fresh orange peel, for garnish
I like my desserts sweet and my drinks strong, so I think this pastry-inspired riff on the Boulevardier is a match made in heaven. The cocktail incorporates fresh vanilla bean, which underscores the warm caramel notes of Maker’s Mark 46®. It’s a subtly sweet yet elegant touch that elevates an already perfectly balanced drink.
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3
Squeeze the lemon peel to express the oils, then rub the peel along the inside rim of the glass and drop in. Serve immediately.
6
Once meatballs and rice are cooked, remove mint using tongs, then add freshly squeezed lime juice and salt to taste. Serve immediately and garnish with fresh mint and fresh oregano.
3
Strain into the Collins glass with fresh ice and top with club soda. Garnish with lime wheel and serve.
For the icing:
• 1/4 cup (60 grams) Maker’s Mark 46®
• 1 vanilla bean, halved and seeds scraped
out (or 1 teaspoon vanilla extract)
• 1 3/4 cups (198 grams) powdered sugar
• 1/4 cup (60 grams) heavy cream, plus more
as needed
• 4 tablespoons (56 grams) unsalted butter,
melted, for finishing
9
Lightly grease a 9x13-inch baking pan with nonstick spray. When the dough has risen, punch it down and transfer it to a lightly floured work surface. Form it into a rough rectangle with your hands, then use a rolling pin to roll it out into a rectangle about 12x20 inches across and 1/2-inch thick.
10
Spread the cinnamon filling evenly over the surface in an even layer. Starting from one of the longer sides, roll the dough up into a tight spiral. Using kitchen twine, unflavored dental floss, or a sharp serrated knife, cut the log of dough into 12 equal pieces. Arrange the rolls with one of the spiral sides facing down in the prepared pan, spacing them evenly in 3 rows of 4 rolls each.
11
The dough is now ready for its second rise. Lightly spray a piece of plastic wrap with nonstick spray, and loosely cover the surface of the baking pan. If you’re ready to bake the cinnamon rolls, let them rise for 1 hour to 1 hour 15 minutes, until visibly puffy. If you want to make the cinnamon rolls for breakfast the following day, rise at room temperature for 20 to 30 minutes, then refrigerate the covered rolls for up to 10 hours (they will rise slowly in the fridge and be ready in the morning).
3
Strain into a rocks glass over one large ice cube. Garnish with the orange peel and serve immediately.
- Pierce Abernathy
For the lemony labneh:
• 1 cup labneh
• 1 clove garlic, minced
• Zest of 1 lemon
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• 1/4 cup dill, finely chopped
6
Gently place your shallots in the oil using a spider or a slotted spoon, being careful not to burn yourself with splattering oil. Using the spider, a pair of chopsticks, or tweezers, gently stir the shallots frequently, if not constantly, until they have turned a light golden brown. These will continue cooking when you remove, so be sure to remove before they get too browned.
7
Using the spider or a strainer, remove the shallots from oil and quickly spread them out on the paper towel-lined sheet-pan or plate. Season with salt and transfer to a new, dry paper towel if the first stack becomes soggy. The drying process will help the shallots continue to crisp up, so they should not sit on a greasy surface.
8
For the labneh dip, combine all the ingredients in a bowl and stir to evenly incorporate. Taste and adjust salt if desired. Garnish labneh with fried shallots.
9
Transfer dolmas to a plate or serving platter and garnish with lemon wedges. Serve with lemony labneh on the side for dipping.
3
Garnish with a Luxardo® cherry.
Inspired by my Auntie Lala’s original recipe, this version swaps in bulgur for the typical rice and I like to add a variety of fresh herbs before wrapping my grape leaves, like mint, dill, and parsley. To serve, I make a lemony labneh dip that amplifies the fresh herbs in the dolma. This dish pairs perfectly with a spice-forward sip, like the Manhattan 46 made with Maker’s Mark 46®.
Kristina Cho is an award-winning cookbook author, recipe developer, home cook, baker, food stylist, and photographer. Her groundbreaking debut cookbook, “Mooncakes and Milk Bread,” won her two James Beard awards and was described as an instant classic by The New York Times.
Kristina Cho
Erin O’Brien is a recipe developer, lifestyle blogger, and content creator. She’s currently living in the Pasadena area of L.A. with her husband, Andrew Pierce.
Erin O'Brien
Erin McDowell is a Food52 resident, baker, stylist, and recipe developer whose work has been featured in dozens of cookbooks, newspapers, magazines, and digital publications. She hosts a Food52 video series called “Bake It Up A Notch.”
Erin McDowell
Abernathy is a recipe developer, content creator, and video producer. He’s originally from Kentucky and currently lives in New York City where he regularly hosts pop-up dinners.
Pierce Abernathy
A Toast to Family Ties
12
A Toast to Family Ties
17
A Toast to Family Ties
23
A Toast to Family Ties
31
Melissa King is an entrepreneur, activist, and television personality known for winning Season 17 of Bravo’s Top Chef with her Asian-inspired California cuisine. Today, she runs a culinary experience company, as well as King Sauce, her own line of small-batch hot sauces and spices.
Melissa King
Nini Nguyen is a chef, pastry pro, and cooking instructor. Originally from New Orleans, she has cooked, taught, and developed recipes in kitchens all over the country. Nini competed on Bravo’s Top Chef, where her dishes were celebrated for their Vietnamese flavors with Southern flair.
Nini Nguyen
Kristina Cho is an award-winning cookbook author, recipe developer, home cook, baker, food stylist, and photographer. Her groundbreaking debut cookbook, “Mooncakes and Milk Bread,” won her two James Beard awards and was described as an instant classic by The New York Times.
Kristina Cho
Erin O’Brien is a recipe developer, lifestyle blogger, and content creator. She’s currently living in the Pasadena area of L.A. with her husband, Andrew Pierce.
Erin O'Brien
Erin McDowell is a Food52 resident, baker, stylist, and recipe developer whose work has been featured in dozens of cookbooks, newspapers, magazines, and digital publications. She hosts a Food52 video series called “Bake It Up A Notch.”
Erin McDowell
Pierce Abernathy is a recipe developer, content creator, and video producer. He’s originally from Kentucky and currently lives in New York City where he regularly hosts pop-up dinners.
Pierce Abernathy
Rick Martinez is a pitmaster, cookbook writer, recipe developer, and host of the video series Sweet Heat at Food52. He’s currently living his dream of cooking, eating, and enjoying the Mexican Pacific Coast in Mazatlán, where he lives with his dog Choco.
Rick Martinez
Joy Wilson is a baker, food photographer, and three-time cookbook author. She founded the popular blog Joy the Baker in 2008 and operates a studio and event space, the Bakehouse, in New Orleans.
Joy the Baker
Irene Yoo is a Brookly-based chef, essayist, and the founder of Yooeating, a Korean American pop-up and comfort food channel. Her work has appeared on Food52, the Food Network, Slate, and more.
Irene Yoo
Melissa King is an entrepreneur, activist, and television personality known for winning Season 17 of Bravo’s Top Chef with her Asian-inspired California cuisine. Today, she runs a culinary experience company, as well as King Sauce, her own line of small-batch hot sauces and spices.
Melissa King
Nini Nguyen is a chef, pastry pro, and cooking instructor. Originally from New Orleans, she has cooked, taught, and developed recipes in kitchens all over the country. Nini competed on Bravo’s Top Chef, where her dishes were celebrated for their Vietnamese flavors with Southern flair.
Nini Nguyen
Kristina Cho is an award-winning cookbook author, recipe developer, home cook, baker, food stylist, and photographer. Her groundbreaking debut cookbook, “Mooncakes and Milk Bread,” won her two James Beard awards and was described as an instant classic by The New York Times.
Kristina Cho
Erin O’Brien is a recipe developer, lifestyle blogger, and content creator. She’s currently living in the Pasadena area of L.A. with her husband, Andrew Pierce.
Erin O'Brien
Erin McDowell is a Food52 resident, baker, stylist, and recipe developer whose work has been featured in dozens of cookbooks, newspapers, magazines, and digital publications. She hosts a Food52 video series called “Bake It Up A Notch.”
Erin McDowell
Pierce Abernathy is a recipe developer, content creator, and video producer. He’s originally from Kentucky and currently lives in New York City where he regularly hosts pop-up dinners.
Pierce Abernathy
Rick Martinez is a pitmaster, cookbook writer, recipe developer, and host of the video series Sweet Heat at Food52. He’s currently living his dream of cooking, eating, and enjoying the Mexican Pacific Coast in Mazatlán, where he lives with his dog Choco.
Rick Martinez
Joy Wilson is a baker, food photographer, and three-time cookbook author. She founded the popular blog Joy the Baker in 2008 and operates a studio and event space, the Bakehouse, in New Orleans.
Joy the Baker
Irene Yoo is a Brookly-based chef, essayist, and the founder of Yooeating, a Korean American pop-up and comfort food channel. Her work has appeared on Food52, the Food Network, Slate, and more.
Irene Yoo
A Toast to Family Ties
5
Cinnamon Rolls With Bourbon Icing
By Lorem Ipsum
Prep Time: 4 hours 30 minutes
Cook Time: 40 minutes
Makes: 12 cinnamon rolls
Ingredients
For the dough:
• 1/3 cup (75 grams) warm water
(about 85°F/30°C)
• 2 1/4 teaspoons (7 grams)
instant dry yeast
• 3/4 cup (173 grams) whole milk
• 3 3/4 cups (450 grams) bread flour
• 1/4 cup (28 grams) dry milk
powder
• 2 tablespoons (25 grams)
granulated sugar
• 1 1/2 teaspoons (6 grams) fine
sea salt
• 1 large (56 grams) egg
• 2 tablespoons (28 grams)
unsalted butter, melted
• 2 tablespoons (30 grams) sour
cream
• Neutral oil (such as canola or
vegetable) for greasing the bowl
For the filling:
• 3/4 cup (159 grams) dark brown
sugar (light works too, if it’s all you
have)
• 1 tablespoon (8 grams) ground
cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 6 tablespoons (85 grams) unsalted
butter, melted
For the icing:
• 1/4 cup (60 grams) Maker’s Mark
46®
• 1 vanilla bean, halved and seeds
scraped out (or 1 teaspoon vanilla
extract)
• 1 3/4 cups (198 grams) powdered
sugar
• 1/4 cup (60 grams) heavy cream,
plus more as needed
• 4 tablespoons (56 grams)
unsalted butter, melted, for
finishing
A Toast to Family Ties
6
1
Pour the water into the bowl of a stand mixer fitted with the dough hook. Sprinkle the yeast over the water and mix with a small spatula to combine. Let sit for 5 minutes.
2
In a small saucepan, heat the milk to about 110°F/45°C over medium-low heat (you can also do this in a liquid measuring cup in the microwave). Remove from the heat.
3
Add the bread flour, dry milk, sugar, and salt to the mixer bowl, then add the warm milk, egg, butter, and sour cream and mix on low speed for 4 minutes, or until a soft dough comes together around the dough hook.
4
Scrape the bowl well, then mix on medium speed for about 3 minutes more, until the dough is very smooth.
5
Transfer the dough to a greased medium bowl. Use both hands to gently turn the dough around so it’s coated lightly on all sides, then gently tuck it under itself to slightly round it. Cover the bowl with plastic wrap and let the dough rise for 1 hour to 1 hour 30 minutes, until visibly puffy and almost double in size.
6
Meanwhile, prepare the filling: In a small bowl, stir the brown sugar, cinnamon, nutmeg, and salt together to combine. Add the butter and mix until the mixture is evenly hydrated—it should be a spreadable paste. Set aside.
7
Make the icing: In a small pot, combine the Maker’s Mark 46®, vanilla bean, and the scraped seeds (if using vanilla extract, hold off on adding—you’ll add it later instead). Heat the mixture over medium heat, until it comes to a simmer. Simmer for 1 minute to reduce the mixture slightly and cook off the alcohol, then remove the pot from the heat. Let sit for 15 minutes, or until cooled to room temperature. Remove and discard the vanilla bean. If using vanilla extract, stir it in after the bourbon reduction cools down.
8
In a medium bowl, whisk the powdered sugar, cooled bourbon mixture, and heavy cream to combine. Add more cream as needed to make a thick, but drizzle-able icing.
9
Spread the cinnamon filling evenly over the surface in an even layer. Starting from one of the longer sides, roll the dough up into a tight spiral. Using kitchen twine, unflavored dental floss, or a sharp serrated knife, cut the log of dough into 12 equal pieces. Arrange the rolls with one of the spiral sides facing down in the prepared pan, spacing them evenly in 3 rows of 4 rolls each
10
The dough is now ready for its second rise. Lightly spray a piece of plastic wrap with nonstick spray, and loosely cover the surface of the baking pan. If you’re ready to bake the cinnamon rolls, let them rise for 1 hour to 1 hour 15 minutes, until visibly puffy. If you want to make the cinnamon rolls for breakfast the following day, rise at room temperature for 20 to 30 minutes, then refrigerate the covered rolls for up to 10 hours (they will rise slowly in the fridge and be ready in the morning).
11
Preheat the oven to 350°F/175°C with a rack in the center of the oven. When the rolls have risen, remove the plastic wrap from the rolls (if you refrigerated the
A Toast to Family Ties
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28
1
If you want to make the cinnamon rolls for breakfast the following day, rise at room temperature for 20 to 30 minutes, then refrigerate the covered rolls for up to 10 hours (they will rise slowly in the fridge and be ready in the morning).
12
Preheat the oven to 350°F/175°C with a rack in the center of the oven. When the rolls have risen, remove the plastic wrap from the rolls (if you refrigerated the rolls overnight, let them come to room temperature for 30 to 45 minutes before proceeding).
13
Brush the surface of the rolls generously with the melted butter, making sure to use all of it. Bake until the rolls are golden brown and the center of the bun from the middle of the pan reaches 200°F/95°C, 35 to 40 minutes.
14
Let cool for 15 minutes, then spread or drizzle the icing over each roll. Serve the rolls warm or at room temperature.
12
Preheat the oven to 350°F/175°C with a rack in the center of the oven. When the rolls have risen, remove the plastic wrap from the rolls (if you refrigerated the rolls overnight, let them come to room temperature for 30 to 45 minutes before proceeding).
13
Brush the surface of the rolls generously with the melted butter, making sure to use all of it. Bake until the rolls are golden brown and the center of the bun from the middle of the pan reaches 200°F/95°C, 35 to 40 minutes.
14
Let cool for 15 minutes, then spread or drizzle the icing over each roll. Serve the rolls warm or at room temperature.
Then, for an adults-only twist, they’re positively slathered in bourbon icing made with Maker’s Mark 46® and vanilla bean, which teases out the vanilla flavors in the spirit. There’s something extra special about filling the kitchen with the incredible smell, then bringing out a tray of warm, gooey cinnamon rolls covered in bourbon-infused icing for all the grown-ups to enjoy—it’s the best party trick ever. To wash them down, I like to make a Vanilla Bean Boulevardier that combines the spiced notes of Maker’s Mark 46®, sweet vermouth, and muddled vanilla bean pods for a drink that pairs perfectly.
o many memories have been made in my
family thanks to cinnamon rolls. My whole family loves them, and through the years they’ve become a staple at family get-togethers, which tend to start in the late morning (aka cinnamon roll o’clock). A little treat like this is the perfect thing to munch on as we greet each other, catch up, and wait for the big meal, which usually takes place in the afternoon after a few rounds of cornhole, bocce ball, or whatever other game we’re playing together. Each roll is packed with delicious cinnamon swirls, and they’re generously brushed with butter before baking.
A Toast to Family Ties
56
hen I first started making chicken
parm, I’d use chicken breast cutlets dipped in egg and coated with breadcrumbs, then topped with marinara sauce and sliced mozzarella. My children have always wanted this over any other dish I made, so after a couple of years I decided it was time to tweak the recipe. Now, I make my own marinara sauce, I add high-quality mozzarella and aged Pecorino Romano cheese, and I now use seasoned breadcrumbs to coat the chicken. Plus, I now marinate the chicken for two hours before it’s time to coat in eggs and breadcrumbs. My children love this twist on the classic, as does anyone who tries some when I make it.
W
— Steve Green
A Toast to Family Ties
57
Steve’s Chicken
Parm
By Steve Green
Prep Time: 2 hours 35 minutes
Cook Time: 50 minutes
Serves: 4
Ingredients
• 1 1/4 pounds chicken breast cutlets
• 1/2 cup Maker’s Mark 46
• 1 3/4 cups canola oil, divided
• 3 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoon of Saratoga Tangerine Balsamic Vinegar (or regular
balsamic vinegar)
• 2 tablespoons light brown sugar
• Kosher salt
• Freshly ground black pepper
• 1 to 2 cups all-purpose flour
• 3 large eggs
• 2 cups seasoned breadcrumbs
• 6 cups (three 15.5-ounce jars) store
-bought marinara (like The
Rowayton Sauce Co. Marinara or
Rao’s)
• 6 1/2 ounces (about 2 1/2 cups)
aged Pecorino Romano, grated
• 8 ounces (about 2 cups) fresh
mozzarella, grated
A Toast to Family Ties
58
2
Heat oven to 350°F.
3
Remove the bag from the fridge, then remove the chicken from the bag. Pat dry with paper towels.
Bold, balanced, and bourbon-forward, this cocktail puts a spin on a classic with Maker’s Mark 46 and a not-so-secret ingredient (hello, bubbles). As a sparkling sipper, it’s a great foil to the decadent dairy in Nini Nguyen’s light and airy Cheesy Grits Soufflé.
4
Add flour to a large, shallow bowl. In another bowl, add the eggs and whisk them together. To a baking dish, add seasoned breadcrumbs. Working one at a time, coat the chicken breasts with flour on both sides, then coat in egg mixture. Finally, coat in breadcrumbs and transfer coated chicken to a plate. Repeat until all chicken is coated.
5
In a large skillet add remaining 1 1/2 cups canola oil over medium-high heat. Working in batches, add the coated chicken cutlets and cook for 2 minutes per side or until deep golden brown on both sides. Transfer cutlets to a paper towel-lined cooling rack or plate.
6
In a large baking dish, coat the bottom with 1 cup marinara sauce. Add 1/3 of mozzarella across the dish. Add a layer of chicken breast to the dish, spreading evenly throughout with little overlap. Add 1/3 of the grated Romano cheese over the chicken. Add another layer of marinara sauce, this time using 2 cups. Repeat the layer of another portion of mozzarella and another layer of chicken breast, followed by another portion of Romano cheese. Cover with remaining 2 cups marinara, top with remaining cheese, and bake for 45 to 50 minutes until cheese is melted and golden brown.
7
Serve and enjoy!
1
In a large zip-top bag, combine the following ingredients: chicken cutlets, Maker’s Mark, 1/4 cup canola oil, Dijon mustard, Worcestershire sauce, balsamic vinegar, brown sugar, kosher salt, and freshly ground black pepper to your liking. Place the bag in the refrigerator and marinate for 2 hours.
10
Steve’s Chicken Parm
by Steve Green
A Toast to Family Ties
hen I first started making
chicken parm, I’d use chicken breast cutlets dipped in egg and coated with breadcrumbs, then topped with marinara sauce and sliced mozzarella. My children have always wanted this over any other dish I made, so after a couple of years I decided it was time to tweak the recipe.
W
— Steve Green
Now, I make my own marinara sauce, I add high-quality mozzarella and aged Pecorino Romano cheese, and I now use seasoned breadcrumbs to coat the chicken. Plus, I now marinate the chicken for two hours before it’s time to coat in eggs and breadcrumbs. My children love this twist on the classic, as does anyone who tries some when I make it.
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A Toast to Family Ties
Steve’s Chicken Parm
By Steve Green
Prep Time: 2 hours 35 minutes
Cook Time: 50 minutes
Makes: 4
Ingredients
• 1 1/4 pounds chicken breast cutlets
• 1/2 cup Maker’s Mark 46
• 1 3/4 cups canola oil, divided
• 3 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoon of Saratoga Tangerine
• Balsamic Vinegar (or regular balsamic
vinegar)
• 2 tablespoons light brown sugar
• Kosher salt
• Freshly ground black pepper
• 1 to 2 cups all-purpose flour
• 3 large eggs
• 2 cups seasoned breadcrumbs
• 6 cups (three 15.5-ounce jars) store-bought
marinara (like The Rowayton Sauce Co.
Marinara or Rao’s)
• 6 1/2 ounces (about 2 1/2 cups) aged
Pecorino Romano, grated
• 8 ounces (about 2 cups) fresh mozzarella,
grated
1
In a large zip-top bag, combine the following ingredients: chicken cutlets, Maker’s Mark, 1/4 cup canola oil, Dijon mustard, Worcestershire sauce, balsamic vinegar, brown sugar, kosher salt, and freshly ground black pepper to your liking. Place the bag in the refrigerator and marinate for 2 hours.
2
Heat oven to 350°F.
3
Remove the bag from the fridge, then remove the chicken from the bag. Pat dry with paper towels.
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4
Add flour to a large, shallow bowl. In another bowl, add the eggs and whisk them together. To a baking dish, add seasoned breadcrumbs. Working one at a time, coat the chicken breasts with flour on both sides, then coat in egg mixture. Finally, coat in breadcrumbs and transfer coated chicken to a plate. Repeat until all chicken is coated.
5
In a large skillet add remaining 1 1/2 cups canola oil over medium-high heat. Working in batches, add the coated chicken cutlets and cook for 2 minutes per side or until deep golden brown on both sides. Transfer cutlets to a paper towel-lined cooling rack or plate.
6
In a large baking dish, coat the bottom with 1 cup marinara sauce. Add 1/3 of mozzarella across the dish. Add a layer of chicken breast to the dish, spreading evenly throughout with little overlap. Add 1/3 of the grated Romano cheese over the chicken. Add another layer of marinara sauce, this time using 2 cups. Repeat the layer of another portion of mozzarella and another layer of chicken breast, followed by another portion of Romano cheese. Cover with remaining 2 cups marinara, top with remaining cheese, and bake for 45 to 50 minutes until cheese is melted and golden brown.
7
Serve and enjoy!
10
Steve’s Chicken Parm
by Steve Green