Spike Holiday Dishes with Maker’s Mark Bourbon For Bold Flavors

Caramel and vanilla are winter recipe staples, but did you know you can enhance dishes with these flavors by using Maker’s Mark Bourbon? Our handcrafted whiskey is made from soft red winter wheat and barrel aged for up to seven years in charred American oak barrels. This process infuses our smooth tasting premium bourbon with warm and creamy caramel and vanilla flavors, making it perfect for adding to food and pairing with winter feasts.

Brian Bistrong, chef at the acclaimed Bouley Restaurant in New York, has crafted a sensational recipe for Grilled Quail with Maker’s Mark Glazed Turnips that will brighten up any Christmas Feast. A glass of Maker’s new Maker’s 46 Bourbon, served neat, pairs perfectly with this dish while a glass of Maker’s Mark Egg Nog is the perfect finish to the meal.

Grilled Quail with Maker’s Mark® Glazed Turnips

Serves 4

Prep Time: 10 minutes. Cook Time: 15 minutes. Level: Easy.

Created by Chef Brian Bistrong

4 pieces semi-boneless quail
8 pieces baby turnips, peeled and sliced thinly into rounds
4 pieces scallions, white and green, sliced into 1” pieces
2 tablespoons Maker’s Mark®
2 teaspoons butter
1/3 cup strong chicken stock
Salt and pepper
Zest of ½ lemon
Vegetable oil

1. Pat the quail dry with a paper towel and then lightly brush with vegetable oil. Season the quail with salt and pepper.  Heat the grill/grill pan on high until it is smoking hot. Reduce the heat to medium.
2. Place quail skin side down and grill 1-2 minutes until golden.  Turn over and cook another 2-3 minutes. Remove the quail from the pan and allow to rest before cutting each quail in half lengthwise.
3. While quail is resting, heat a small sauté pan over medium heat. Add the butter and allow it to melt with no color.  Add turnips, season with salt and pepper and cook for a couple minutes, stirring often.
4. Add the Maker’s Mark® and cook off the alcohol. Add chicken stock and reduce slowly.  When turnips are tender, finish with scallions and lemon zest.
5. Divide the turnip mixture onto four plates and place two pieces of quail on top of each plate. Sauce with the remaining cooking liquid. Serve immediately.

Maker’s Mark Egg Nog

1 liter Maker’s Mark
1 quart milk
1 quart heavy cream
2 dozen eggs
1 1/2 cups sugar
nutmeg for garnish

Separate eggs and beat yolks until creamy. Whip sugar into yolks. Beat whites until they stand in peaks, adding 1/2 cup additional sugar, if desired. Beat yolks and Maker’s Mark together, add whites. Beat cream. Add cream and milk to mixture. Add nutmeg to taste and garnish each cup with nutmeg. Makes 2 1/2 gallons.

Maker’s 46 is the first new bourbon from Maker’s Mark in 52 years. Bolder and more complex, it’s for sipping and savoring.