It’s almost that time to bring out the sunscreen and fire up the grill as the official kick-off to start summer approaches. What better time of year to enjoy something quintessentially American like, Maker’s Mark, than the last weekend in May?
Whether grilling this Memorial Day or just taking some time to sit on the porch and enjoy the warm weather, Maker’s Mark has just the thing to delight and refresh. And, when entertaining lots of guests, try whipping up a batch of Maker’s Mark Fancy Bourbon Punch. It’s easy to make and pairs well with Maker’s Mark Kobe Beef Burgers created by Frites ‘N’ Meats, the acclaimed New York-based food truck, puts a gourmet twist on everyone’s favorite Memorial Day meal. Top off the weekend with the perfect amount of sweetness, a Blueberry Bourbon Cream Cheese Pie.
The caramel and vanilla notes of Maker’s Mark Bourbon (www.makersmark.com ) allow bourbon enthusiasts to enjoy neat, as a marinade or in a delicious cocktail. Please see below for a few delish suggestions.
Fancy Bourbon Punch Recipe by Matt Wallace, Mixologist, Seven Grand
1 liter Maker’s Mark® Bourbon
1 cup granulated sugar
Peels of 3 lemons and 1 orange
Juice of peeled fruit
1 liter of strong tea (preferably green tea)
250 ml champagne (club soda can be used for a less fancy version)
Freshly grated nutmeg
1. Combine sugar and citrus peels in the bottom of a punch bowl. Muddle together until sugar starts to clump together. Let sit for about 2 hours, (while not necessary, this does add a little complexity).
2. Brew the tea for about 30 minutes, remove loose tea or tea bags, and allow to cool.
3. Add the juice of the peeled fruit, tea, and bourbon. Stir.
4. Top with champagne just before serving and stir gently. Top with freshly grated nutmeg and serve.
Maker’s Mark® Kobe Beef Burger Recipe by Hiassam and Ali Beydoun, Owners and Chefs, Frites ‘N’ Meats
Prep Time: 4 hours. Cook Time: 3 hours. Level: Easy. Serves 4
4 six-ounce Kobe beef hamburger patties (regular ground beef can be substituted)
½ cup plus 2 teaspoons Maker’s Mark® Bourbon
4 cloves garlic, finely minced
4 pieces plum tomatoes, cut in half lengthwise
2 teaspoons fresh thyme, minced
2 tablespoons vegetable oil
2 large onions, cut in half and thinly sliced with the grain
Salt and black pepper
Extra virgin olive oil
4 soft hamburger buns, brioche preferably
Marinate the burger patties; Place them in a shallow baking dish and pour a ½ cup of Maker’s Mark® Bourbon over the burgers. Sprinkle the patties with ¼ of the minced garlic. Refrigerate for two hours, then flip the patties; sprinkle with another ¼ of the garlic. Refrigerate another two hours.While the burgers are marinating, preheat the oven to 300°F. Place the cut tomato halves on a parchment lined sheet tray, cut side up. Brush the tomatoes lightly with olive oil and season with salt, pepper, the minced thyme, and the remaining minced garlic. Place in the oven and allow the tomatoes to slow roast for about 1½-2 hours until they are slightly dehydrated and begin to color. Once the tomatoes have cooled, sprinkle 1 teaspoon of Maker’s Mark® Bourbon over the tomatoes. Refrigerate until needed. While the tomatoes are cooking, caramelize the onions. Heat a large sauté pan over medium-high heat and add the vegetable oil and onions to the pan. Season the onions with salt and cook until they begin to soften, stirring often, about 10 minutes. Reduce the heat to medium and cook for 15 minutes more until they begin to break down more and color slightly. Reduce the heat to medium-low and cook the onions, stirring occasionally, for roughly 2 hours, or until the onions caramelize deep golden brown. Add water to the pan as necessary if the onions begin to stick to the pan. Once the onions are cooked, transfer to a small container and stir in 1 teaspoon of Maker’s Mark® Bourbon. Refrigerate until needed. Heat the grill, grill pan, or griddle to high heat. Remove the burgers from the marinade, lightly brush both sides with olive oil, and season well with salt and pepper. Cook your burgers to desired doneness. To assemble, lightly toast bun if desired. Add the burger patty and top with caramelized onions and two pieces of tomatoes. Enjoy!
*Note: The owners of the Frites N’Meats food truck in New York City, Hiassam and Ali Beydoun, developed this wonderful bourbon-marinated Kobe burger, which is not only delicious, but a leading example of how Maker’s Mark® Bourbon can be utilized in the most unexpected of places.
Blueberry Bourbon Cream Cheese Pie Recipe by Ian Knauer, Food Writer and Cookbook Author
Prep Time: 2 hours. Cook Time: 2½ hours. Level: Easy Serves 6-8
4 cups fresh blueberries
¾ cup sugar
3 tablespoons cornstarch
2 tablespoons fresh lemon juice
4 tablespoons Maker’s Mark® Bourbon
½ cup cream cheese, at room temperature
1 pre-baked Pie Shell*
Mash 2 cups of the blueberries with the sugar, cornstarch, lemon juice, and 2 tablespoons of Maker’s Mark® Bourbon. Place the berry mixture in a medium pan and place it over medium heat. Bring the filling to a boil, stirring, and boil it until it is thickened and clear, about 3 minutes. Let the filling cool to room temperature. Beat together the cream cheese and the remaining 2 tablespoons bourbon. Spread the cream cheese over the bottom of the pie crust. Stir the remaining blueberries into the cooled berry filling. Spread the berry filling over the cream cheese layer. Chill the pie at least 2 hours, or until it is cold. Serve with lightly whipped cream.
*Note: Pre-bake the pie shell according to package directions at least two hours beforehand to allow time to cool.
