As the Red Stag Food Truck and Adam Richman continue to travel across the country, BourbonBlog.com may just be one of the only places you’ll find ALL of Adam’s delicious new recipes from The Red Stag Food Truck Tour.
Here are food and cocktail using Red Stag using Red Stag Honey Tea, Spiced and Black Cherry by Jim Beam!
KENTUCKY BLUEGRASS HONEY TEA SlIDERS Serves 4
With an unexpected twist on a Louisville classic, this slider features white-meat turkey infused and basted with Red Stag Honey Tea butter and candied bacon soaked overnight in
Red Stag Honey Tea. Topped with a decadent Mornay sauce and served between two slices of Texas toast, this sandwich makes for a hearty and delicious mouthful.
INGREDIENTS
2 oz. Red Stag Honey Tea
4 tablespoons unsalted butter
1 lb. skinless, organic turkey breast
kosher salt
8 slices Texas toast
1 Roma tomato, sliced
Candied Bourbon Bacon (recipe follows)
Mornay Sauce (recipe follows)
INSTRUCTIONS
1. Preheat oven to 400°F.
2. In a large pot over medium heat, melt butter. Once it begins
to foam, remove it from the heat and pour in the Red Stag
Honey Tea. Whisk to combine and let cool.
3. Using a kitchen injector, inject about 2 tablespoons of
bourbon butter into the turkey breast. Place breast onto
baking tray and then baste breast with the bourbon butter.
4. Put breast in oven and cook for 15 minutes. Pull out of oven
and rub remaining butter all over breast. Return to oven for
another 30 minutes, basting three or four times with bourbon
butter.
5. Remove from heat when outside is golden brown and the
juices run clear when breast is pierced. Let rest.
6. Once slightly cooled, thinly slice breast. (Warm in oven at
site before serving. If not possible to heat on site, then warm
beforehand and wrapped well to keep warm.)
TO SERvE
1. Place a few slices of turkey onto a slice of Texas toast.
2. Top with slice of tomato.
3. Top with a few pieces of candied bacon.
4. Either spoon some of the Mornay sauce over the sandwich
or serve with a small container of the Mornay sauce, so
customer can dress it themselves.
5. Top with other slice of toast, and serve inside cone of blue
AstroTurf.
SUB-RECIPE:CANDIED BOURBON BACON
2 slices of nitrate-free bacon
3 tablespoons Red Stag Honey Tea
1 tablespoon brown Sugar
1. Soak bacon in Red Stag Honey Tea overnight in a
refrigerator.
2. Pat bacon dry. Put in bowl and thoroughly coat with light
brown sugar.
3. Preheat oven to 350° F. Lay bacon strips flat on lightly oiled
cookie sheet, dust with another coating of light brown sugar,
and bake until shiny and caramel brown. Remove from oven
and let cool.
4. Chop into small pieces for garnish.
SUB-RECIPE: MORNAY SAUCE
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 cup warmed milk
Salt and white pepper to taste
Pinch of freshly grated nutmeg
2 tablespoons grated Gruyere cheese
1. In a saucepan over medium-high heat, melt the butter.
Whisk in the flour and cook, stirring constantly, until the
roux is pale yellow and frothy, about 1 minute.
2. Do not allow the roux to brown. Slowly whisk in the milk
and continue to whisk until the sauce thickens and comes to a
boil, about 2 to 3 minutes.
3. Reduce the heat to a simmer and season with the salt,
pepper and nutmeg. Allow to simmer for 2 to 3 minutes.
4. Remove from heat and stir in the cheese. Whisk until
melted. If the sauce seems too thick, thin with a little milk.
(Warm in a double-boiler or in a microwave.)
KENTUCKY SUMMER TEA
Bringing summer flavors to life, this Red Stag Honey Tea
cocktail pours fruit into the classic mix of lemon and
cranberry juices, garnished with a lemon wedge.
INGREDIENTS
1 1/2 parts Red Stag by Jim Beam® Honey Tea
3 parts Fresh lemon Sour
1 part Cranberry Juice
INSTRUCTIONS
Build in order over ice in a tall glass. Garnish with a lemon wedge.
SWEET HONEY IN THE (RED) STAG Serves 4
Twice baked potatoes get a new twist with the combination of whipped
sweet potato, ricotta cheese and Red Stag Honey Tea butter topped with
candied bacon, chives, and fontina cheese. This rich side dish is bound
to add an unexpected flare to any meal!
INGREDIENTS
3 parts Red Stag by Jim Beam Honey Tea
1 part JDk & Sons O3 Premium Orange liqueur
4 parts Fresh lemon Sour
Dash of Dekuyper® Hot Damn!
Cinnamon Schnapps liqueur
INSTRUCTIONS
Build in order over ice in a rocks glass. Garnish with a lemon wedge.
SWEET HONEY
Lemon, orange and cinnamon flavors come together with
Red Stag Honey Tea giving this cocktail a sweet and fresh
finish. Garnish with a lemon wedge and you have the
ideal summer refreshment.
INGREDIENTS
4 sweet potatoes
1 tablespoon extra-virgin olive oil
2/3 cup Ricotta cheese
2 tablespoons unsalted butter, melted
1 tablespoon Red Stag Honey Tea
Chopped Candied Bourbon Bacon (recipe above)
1 tablespoon chives, finely chopped
2 tablespoons grated Fontina cheese
INSTRUCTIONS
1. Preheat oven to 400°F.
2. Poke holes into each sweet potato, rub skin with olive
oil, and place on baking sheets. Bake for 1 to 1½ hours,
until a fork can easily slide into potato. Remove from
oven and let cool.
3. Slice off top 1/3 of potatoes and discard the top. Scoop
out fillings to make potato canoes.
4. Mix potato innards with approximately 1:1 ratio of
Ricotta cheese. Add Red Stag Honey Tea and butter, and
combine well with spoon. Mix in candied bacon and
chives—reserve a little bit of both candied bacon and
chives for garnish.
5. Stuff potato canoes with mixture.
6. Bake in the oven for 15 minutes at 400ºF. Top with
Fontina cheese and return to oven. When Fontina is
melted and potatoes are golden, remove from heat.
TO SERVE
1. Warm stuffed potatoes in oven. (If not possible, get
hot beforehand—possibly under a broiler so skin will be
crispy—and keep warm in tightly wrapped container.)
2. Top with reserved chives and candied bacon.
RED STAG SPICED GOES ON A HOT DATE – serves 4
Stuffed with sharp blue cheese, these dates, marinated in Red Stag Spiced and wrapped in prosciutto before being fried crispy, are an unexpected combination of delicious flavors. Bring plenty of toothpicks because these will go fast!
INGREDIENTS
2 tablespoons Red Stag Spiced
4 pitted dates
4 oz. Cabrales bleu cheese
4 slices of Prosciutto di Parma
4 toothpicks
1 l safflower oil (or enough to fill unit,
if using a deep fryer)
INSTRUCTIONS
1. Pour Red Stag Spiced into a large bowl, add dates, cover,
and refrigerate overnight.
2. Remove dates from liquid. Lay out onto baking sheets and let
air dry.
3. Pat any additional moisture off of dates. Stuff the dates with
the bleu cheese. Wrap each date with a slice of prosciutto. Hold
closed with a toothpick.
4. If using a pan to fry, pour enough oil for about an inch of oil
to cover pan. Get hot, just before smoking, then enough dates to
nearly fill pan—don’t overcrowd. Fry in batches until each date
is crispy throughout. (If using a deep fryer, set temperature to
350°F, and fry in batches until each date is crispy.)
5. Serve warm. (If possible, fry on site. If not, warm in oven
on site—or get warm beforehand and keep tightly wrapped
until served.)
SPICED STAG
Classic cocktail ingredients, like apple and lemon juice, paired with Red Stag Spiced are complemented by two unexp
INGREDIENTS
1 1/2 parts Red Stag by Jim Beam Spiced
2 parts Fresh Pressed Apple Juice
1 part Fresh lemon Juice
Dash of Balsamic vinegar
INSTRUCTIONS
Shake all ingredients with ice and serve in a rocks glass
over ice. Garnish with a lemon twist.
HIDDEN CHERRY
Garnished with a half-moon orange wheel, this cocktail highlights Red Stag Black Cherry flavors by incorporating
notes of ginger, lemon and orange.
INGREDIENTS
3 parts Red Stag by Jim Beam Black Cherry
1 part Ginger liqueur
4 parts Fresh lemon Sour
2 parts Fresh Orange Juice
INSTRUCTIONS
Shake all ingredients with ice and pour into a tall glass.
Garnish with a half-moon orange wheel.
CROUCHING RED STAG HIDDEN CHERRY – Serves 4
Featuring slow-cooked duck with a Red Stag Black Cherry Chinese fivespice glaze, this Asian pancake is complemented by the fresh taste of
scallions and cucumbers and pulled together with a sweet hoisin sauce.
FOR GlAZE
1/4 cup Red Stag Black Cherry
4 tablespoons sugar
2 tablespoons unsalted butter
1 teaspoon whole green peppercorn
1 teaspoon whole red peppercorn
1 teaspoon whole black peppercorn
1/2 clove of star anise
2 teaspoons Chinese five-spice
1 teaspoon ginger powder
1/2 teaspoon garlic powder
DUCK
1 boneless, skin-on Peking or Moulard
duck breast (about 1 pound)
kosher salt and black pepper, for
seasoning duck breast
1 teaspoon ginger powder
1/2 teaspoon garlic powder
FOR SERVING
4 Chinese pancakes
2 scallions, cut on a steep bias into 2-inch-long
pieces, each about 1/4 inch thick
2 tablespoons hothouse cucumber, sliced thin
2 tablespoons hoisin sauce
1. Preheat oven to 400°F.
2. In a pan over medium heat combine Red Stag Black Cherry,
sugar, butter, all three kinds of peppercorn, star anise, five spice,
ginger, and garlic. Whisk to combine. Cook until reduced by half.
It is done when it coats the back of spoon.
3. Place duck breasts on hotel pan, poke holes through the skin
with fork, and season with salt, pepper, ginger, and garlic.
4. Glaze breasts put in oven. Every 10 minutes, pierce skin with
fork and baste. Cook for approximately 45 minutes, or until done.
Remove from oven and let rest.
5. Once slightly cooled, slice duck into thin strips. (Keep warm
in a hotel pan in a water bath, if necessary. Or heat in oven just
before serving.)
TO SERVE
1. Steam pancakes. (If this can’t be done on-site, then steam
beforehand and keep tightly wrapped until ready to serve.)
2. Put a streak of hoisin sauce down the center of each pancake.
Add a few slices of duck and slivers of scallion and cucumber.
3. Stuff in face.
PUDDIN’ ON THE RED STAG Serves 4
End every meal on a sweet note with a twist on grandma’s bread pudding. Infused with
Red Stag Spiced, this flavorful bread pudding is complemented with a cool Red Stag Spiced
bourbon-based cream sauce.
INGREDIENTS
2 cups of 1-inch cubes of challah or egg bread rolls
Unsalted butter, enough to grease muffin trays
1/4 cup heavy cream
3/4 cup whole milk
1 tablespoon Red Stag Spiced
2 large eggs, beaten
3 tablespoons light brown sugar
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1/4 teaspoon kosher salt
Powdered sugar, for garnish
Red Stag Spiced Bourbon Sauce (recipe follows)
INSTRUCTIONS
1. Grease muffin tins with butter and set aside.
2. Place the bread in a large bowl. In a separate bowl,
combine the Red Stag Spiced, heavy cream, milk, eggs,
brown sugar, vanilla, cinnamon, nutmeg, and salt in a
large bowl. Stir to combine. Pour the cream mixture over
the bread, and stir to combine. Allow the mixture to sit
at room temperature for 30 to 45 minutes.
3. Preheat oven to 350°F. Transfer the bread mixture to
the muffin cups and bake until the center of the bread
pudding is set, approximately 50 minutes.
TO SERVE
1. Warm in oven before serving.
2. Garnish with powdered sugar. Spoon Red Stag Spiced
Bourbon Sauce over it (or serve Bourbon Sauce in a
container on the side) and serve warm.
SUB-RECIPE:
RED STAG SPICED BOURBON SAUCE
2/3 cup heavy cream
3 tablespoons whole milk
3 tablespoons granulated sugar
1 1/2 teaspoons cornstarch
1 1/3 tablespoons Red Stag Spiced
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
1. In a medium pot set over medium heat, combine the
cream, milk, and sugar. Whisk together.
2. Place the cornstarch and 2 teaspoons of the bourbon
in a small mixing bowl and whisk to blend and make a
slurry. Pour the slurry into the cream mixture and bring
to a boil.
3. Once the sauce begins to boil, reduce the heat to a
gentle simmer and cook, stirring occasionally, for 5
minutes.
4. Remove the sauce from the heat, add the salt, and
stir in the butter and the remaining bourbon. Stir until
butter is melted and mixed.
5. Serve warm. (Can we be reheated in pot over stovetop
or in microwave.)
STAG BITE
Reminiscent of the holidays, this cream, coffee and Red
Stag Spiced cocktail combines classic holiday flavors with
cinnamon dashed over the top
INGREDIENTS
1 1/2 parts Red Stag by Jim Beam Honey Tea
3 parts Fresh lemon Sour
1 part Cranberry Juice
INSTRUCTIONS
Build in order over ice in a tall glass. Garnish with a
lemon wedge
BOBBY GLEASON: MASTER OF MIXES
Robert “Bobby G” Gleason is the Beam Master Mixologist
“I LOVE MIXING WITH RED STAG BECAUSE IT ADDS AN UNEXPECTED TWIST TO ANY COCKTAIL.”
Robert “Bobby G” Gleason is the Beam Master Mixologist, and has been a professional bartender for over 25 years. He is recognized worldwide as a champion mixologist, having won local, national, and international competitions such as the Montecristo Rum Classic, United States Bartenders Guild Championships, Penthouse Magazine’s World Most Sensuous cocktail, Skyy Tiki Grand Champion of Mixology, and New York Bar Show International Cocktail Challenge. In addition, Bobby was named the United States Mixologist of the Year in 2005 and 2006 by Angostura Rum.
Bobby has been published in numerous trade and lifestyle publications, and makes television appearances on CNBC, E! Entertainment Television, the Travel Channel and more. He is based out of Las Vegas, NV.
Lemon, orange and cinnamon flavors come together with Red Stag Honey Tea giving this cocktail a sweet and fresh finish. Garnish with a lemon wedge and you have the ideal summer refreshment.
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.
*After-dinner drink for two
1-1/2 parts Maker’s Mark Bourbon
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!
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.
When dough is done and risen, then roll out to a 12″X16″ rectangle and slather with:
