As the winter months continue, BourbonBlog.com brings you some sweet Maker’s Mark recipes below for the holidays that will give you that Christmas feeling all year long.
What is YOUR favorite way to drink and/or use Maker’s Mark in recipes during the holidays? Tell us below on this link.
Recently, Maker’s Mark had their annual Candlelight Tours to celebrate the season.
We’re including a few photos from the Candlelight Tours below too!
*After-dinner drink for two
3 parts Maker’s Mark Bourbon
2 tablespoons powdered sugar
6 tablespoons sweet (heavy) cream
2 parts orange liqueur
Nutmeg to taste
Strip of twisted orange peel
Stir ingredients together and pour over crushed ice. Garnish with nutmeg and orange twist. Serve in small brandy snifter
1-1/2 parts Maker’s Mark Bourbon
1/2 part DeKuyper Light Crème de Cocoa
1/2 part DeKuyper Hazelnut Bliss
Shake and serve up or on the rocks. Top with cream and garnish with chocolate shavings.
Maker’s Mark Bourbon Double-Nut Pecan Pie
By Elizabeth Karmel, Executive Chef, Hill Country Barbecue Market
Notes: The classic pecan pie made better with the addition of both chopped and whole pecans and a splash of both vanilla and bourbon. Serve with Maker’s Mark-spiked whipped cream for a double treat!
Prep Time: 2 hours
Cook Time: 1 hour
2 tablespoons Maker’s Mark Bourbon
1 cup whole pecans
3/4 cup chopped pecans
2 tablespoons unsalted butter, melted
1/2 cup granulated white sugar
1/2 cup dark corn syrup
1/4 cup light corn syrup
3 large eggs
1 teaspoon pure vanilla extract
1 pre-baked 9-inch pie shell*
1. Preheat oven to 350˚F. Put chopped nuts into the bottom of the prebaked pie shell and set aside.
2. Combine melted butter, granulated sugar, the dark and light corn syrups, eggs, vanilla extract and Maker’s Mark® Bourbon.
3. Pour this mixture on top of chopped nuts. Place a decorative row of whole pecans on the top.
4. Bake about 50-60 minutes on the center rack of the oven or until cooked through. The pie will spring back on top but still jiggle a little until it cools. If the top is getting too dark before the center is done, tent with aluminum foil.
Cool for a minimum of three hours. The pie is best made the day before.
*Note: Pre bake the pie shell according to package directions at least two hours beforehand to allow time to cool.
Mammoth Maker’s Mark Pecan Roll
by Ross Sveback of RossSveback.com
Ross Sveback says he makes the dough for this in his Breville Bread Machine so I can wake up and have the dough already mixed and risen, so all I have to do is roll, fill and slice it – then places it in the pans for the final rise. This makes 3-9″ round cake pans full.
For the dough:
1 cup hot milk (I heat it up in the microwave)
1/4 cup unsalted butter, cubed up
2 eggs, beaten
1 tsp. salt
1/3 cup sugar
4 cups bread flour
2 tsp. yeast.
Place ingredients into you bread machine and place on dough setting. You can use a regular mixer for this, just be sure you know what dough should look like, adjusting the recipe as needed (it may need additional flour or milk at the end).
While dough is rising, prepare 3-9″ round cake pans by adding:
1/4 cup brown sugar (dark or light is fine)
1/4 cup Maker’s Mark Bourbon
1/4 cup unsalted butter, melted
1 tsp. vanilla
3/4 – 1 cup pecans – optional
Place the brown sugar and Bourbon in to begin with, stirring to begin to dissolve and distribute the mixture. Then add the melted butter and vanilla, stirring again to mix. Set aside
When dough is done and risen, then roll out to a 12″X16″ rectangle and slather with:
1/4 cup unsalted butter – room temperature
1/4 cup brown sugar
1 tsp. cinnamon
Roll the short end up to create a larger roll, then cut that larger roll into six rolls. Place one roll into the center of each, then take a second roll and unroll it by wrapping it around the roll that is in the center of each pan to create one large roll. Cover with plastic wrap and place in a warm spot – I usually preheat my oven to 200 degrees, then turn it off to create a warm home for dough to rise a second time (just remember to remove them before you preheat your oven to bake) for 30-40 minutes.
Preheat oven to 350 degrees and place risen rolls into the oven, baking for 30-40 minutes, depending on your oven.
Remove from oven and allow to cool for FIVE MINUTES, then invert pans onto cutting board or surface. If you wait much longer, the caramel will begin to solidify too much and you will not get them out unless you place them over a low flame over you stove to liquify the caramel enough to invert them