Goodbye BORING, Hello BOOZY! This Thanksgiving, add some “cheer” to your dinner recipes by mixing in a little alcohol. Most spirits can be added to recipes to enhance the flavor and aroma. Here are just a few recipes to consider when preparing your Thanksgiving Dinner dishes.
Spiked Cranberry Jelly Sauce
- 1/3 cup vodka
- 2 tbsp. orange-flavored liqueur
- 1 tbsp. unflavored gelatin
- 1 14 oz. can jellied cranberry sauce
- Put gelatin in a small bowl, and pour vodka and liqueur over it. Let it sit until the gelatin is completely soft, about 10 minutes.
- Transfer cranberry sauce to a small saucepan. Heat the sauce over medium-low heat; once it starts to bubble, whisk it vigorously until it’s completely smooth with no lumps (the sauce will darken and have a slight sheen). Remove the pan from the heat, add the softened gelatin and all the liquid, and stir until incorporated.
- Rinse out the cranberry sauce can, dry it and coat the inside with cooking spray. Pour the mixture into the prepared can.
- Let the cranberry sauce sit at room temperature until the can is just warm to the touch. Cover with plastic wrap, and refrigerate until completely set, at least 4 hours but preferably overnight.
- To serve, run a small knife around the lip of the can to release the cranberry sauce slightly, then turn the can carefully under running hot water (don’t get water in the can). Invert the can onto a cutting board, and firmly tap until the sauce is on its side on a serving plate, and cut into 6 or 7 slices.
Source: Food Network
Boozy Bourbon Pumpkin Pie
- 3 tbsp. bourbon
- 1 (9-in.) pie crust (homemade, or store-bought and thawed)
- 1 (15 oz.) can puréed pumpkin (not pumpkin pie filling)
- 1 (14 oz.) can sweetened condensed milk
- 2 large eggs
- 1 tsp. ground cinnamon
- 1 tsp. ginger paste
- ¼ tsp. ground nutmeg
- ½ tsp. fine sea salt
- ⅛ tsp. Allspice
- Preheat oven to 425°F
- On a work surface, lightly dusted with flour, roll out pie dough into an 11”-12” circle. Fold in half, then in half again, and carefully transfer to a 9” pie plate; unfold and gently arrange in plate, being careful not to press too hard. Fold over the edge of the crust and create a decorative pattern by crimping (pressing the dough with your left thumb while simultaneously pressing back with your right forefinger and thumb). Rotate the pie plate, continuing with the pressing to carry out the pattern all the way around the edge of the pie crust. Place in the refrigerator or freezer to keep cool.
- In a large mixing bowl, whisk the puréed pumpkin, sweetened condensed milk, eggs, bourbon, spices, and salt until smooth. Pour into the prepared crust.
- Bake on the middle rack for 15 minutes, then reduce the temperature to 350°F and bake an additional 30 minutes, or until custard is mostly set, but the center still jiggles a little.
- Cool before serving. Garnish with whipped cream, if desired.
Apple Rum Sweet Potatoes
- 2 tbsp. dark rum
- 2 tsp. bourbon vanilla extract (or substitute regular vanilla extract)
- 3.5 lbs. sweet potatoes, peeled and cut into 1 1/2 inch cubes
- 2 green apples, peeled and cored
- 2 sticks butter
- 1 tsp. kosher salt
- 1/4 cup brown sugar
- 2 tsp. cinnamon
- 1/2 tsp. fresh ground nutmeg
- 2 tbsp. honey
- Add the sweet potatoes and apples to a large pot. Add cold water to just cover the tops of the potatoes and apples along with a couple of tbsp of kosher salt and bring to a boil.
- Boil for 25-30 minutes until the sweet potatoes are very tender and drain. The apples will be very soft, which is ok, they will practically melt into the sweet potatoes when mashing.
- Return the sweet potatoes and apples to the pot along with the butter, rum, salt, brown sugar, cinnamon, nutmeg, honey and vanilla extract. Mash with a potato masher to break down the potatoes and combine all the ingredients. Taste for seasonings and adjust if needed.
- Serve with extra butter and cinnamon on top.
Chocolate Stout Baked Mac ‘n Cheese
- 1/4 cup chocolate stout (or dry stout)
- 1/2 cup butter
- 1/4 cup flour
- 1 cup half and half
- 1/4 lb. Brie
- 8 oz. cream cheese
- 3/4 cup crumbled Gorgonzola cheese
- 1 1/4 cup shredded cheddar cheese
- 3/4 cup grated Parmesan cheese, divided
- 2 cups dry elbow pasta
- 1/2 cup panko or breadcrumbs
- Salt and pepper
- To make this deliciously cheesy mac n’ cheese, preheat the oven to 350°F.
- Boil pasta in salted water until al dente, strain and put aside.
- In a medium size, heavy-bottom pot, melt the butter over medium heat. Whisk in the flour to form a light roux. Slowly whisk in the stout and half and half.
- Add the Brie and cream cheese to the sauce, stirring until the cheeses are melted and incorporated. Stir in the Gorgonzola, cheddar and half the Parmesan. Stir until cheese sauce is blended and then add the pasta. Taste and adjust the seasonings as desired with salt and pepper.
- Pour mixture into a baking pan and top with remaining Parmesan cheese and panko crumbs. Cook 30-40 minutes (until bubbling on the edges and browned on the top).
This Thanksgiving, get BOOZY by adding some spirits to your recipes. Let us know which recipes work best for you! Happy Thanksgiving!