By Henrik Thostrup & Aaron Walters
Why not try something new this holiday season? These glazes may be used for ham, turkey, chicken, pork or beef roast, or game.
Bird Dog Blackberry Whiskey Glaze
- 1 cup Bird Dog Blackberry Whiskey
- 1 cup onion, diced
- 6 – 8 whole cloves
- 1 cinnamon stick
- 1 dash nutmeg
- 1 stick of butter
- 1 Tbsp. honey
- salt & pepper to taste
Place a sauté pan on medium heat. Add a pat of the butter and allow it to melt. Add the onions and sauté until they are a clear, golden color. Add the blackberry whiskey, cloves, nutmeg and cinnamon stick. Cook until reduced, careful not to allow the mixture to burn. When the mixture is thickened, add the rest of the butter and honey. Salt and pepper to taste. Use a basting brush or spatula to baste. Repeat as needed.
Maker’s Mark Bourbon Glaze
- 1 cup Bourbon – Maker’s Mark recommended
- 1 cup onion diced
- 1 – 2 sprigs fresh sage
- 1 – 2 sprigs fresh rosemary
- 1 small bunch fresh thyme
- 1 small bunch fresh oregano
- salt and pepper to taste
Make a bouquet garni by making a bouquet of the sage, rosemary, thyme and oregano. Tie securely at the stems with cooking twine.
Take a pat of the butter in a sauté pan over medium heat. Add and cook the onions until they are a clear, golden color. Add the Maker’s Mark and bouquet garni. Continue to cook until the mixture is reduced and thickened. Remove and discard the bouquet garni. Add the rest of the butter and honey. Stir and incorporate all ingredients together. Use a basting brush or spatula to baste. Repeat as needed.
Cranberry Orange Sauce
- ½ cup Grand Marnier
- 2 cups fresh cranberries (frozen may be substituted)
- 1 Tbsp. sugar (adjust to taste)
- zest from one small orange
In a skillet over low heat add the cranberries. Heat for a minute or so until they begin to release juice. Stir in the Grand Marnier and sugar and cook until the mixture begins to reduce. Stir in the orange zest and cook an additional minute or two. Serve from the stove.
Note: If substituting frozen cranberries, thaw before cooking.