Sunday Morning

Cooking With Bourbon

November 21, 2008 / 6:35 PM EST / CBS

Bourbon Cream Corn

1 tablespoon olive oil
6 ears sweet corn, shucked, cleaned, and kernels removed
1/2 red bell pepper, seeded and membranes removed, cut into 1/4" dice and cold smoked for 20 minutes
1/2 green bell pepper, seeded and membranes removed, cut into 1/4" dice and cold smoked for 20 minutes
1 ounce Maker's Mark bourbon
1/2 cup heavy cream
Salt to taste
Cracked black pepper to taste

Bring a large sauté pan to medium high heat. Add oil and place corn and smoked bell peppers into pan and sauté for 4 minutes. Add bourbon and flame. Lower heat and cook for 2 minutes or until liquid is reduced in the pan. Add cream and cook for 4 minutes or until quite thick. Season with salt and pepper. Keep warm.

Tangerine Sage Turkey Glaze

3 cups fresh tangerine or orange juice
1 tablespoon fresh finely grated ginger
1 tablespoon brown sugar
2 tablespoons corn starch
3 tablespoons orange juice
1 tablespoon chopped fresh sage
2 tablespoons Maker's Mark Bourbon
Pinch of salt

Heat a small sauce pot to medium high heat. When hot, add tangerine juice, ginger and sugar and bring to a boil. Turn heat down to a simmer.

In a small bowl combine the cornstarch and the orange juice together and mix until smooth. In a very small stream add the cornstarch mixture to the simmering pot, stirring constantly. The mixture will become thick.

Cook glaze for 15 minutes and remove from the heat. Add sage, the Maker's Mark and season with salt and keep warm until ready to use on the turkey.

Recipes courtesy of Dean Fearing, owner of Fearing's Restaurant, Ritz Carlton, Dallas

Kentucky Mulled Cider

1 part Maker's Mark
4 parts apple cider
1 thinly sliced lemon
6 cloves
½ tsp. ground allspice
2 small sticks of cinnamon

Combine 1 part Maker's Mark Bourbon and 4 parts Apple cider.

Add 1 thinly sliced lemon with rind, 6 cloves, ½ tsp. ground allspice, and 2 small sticks of cinnamon.

Heat to boiling and serve.

Recipe courtesy of Maker's Mark

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