Here are some recipes from Sidney Frank importing. Add some spirit to your dishes with Jagermeister, Michael Collins Irish Whiskey Blend, and Bärenjäger Honey Liqueur.
- 1 Fresh Turkey 13-15 lbs.
- 1 sweet onion peeled and cut in quarters
- 1 carrot peeled and chopped
- 1 stalk of celery chopped
- A bouquet of sage, parsley and marjoram
- Salt and pepper
- 6 Tbsp unsalted butter
- 1 Tbsp minced lemon zest
- ¼ cup Jägermeister
- 2 carrots peeled and chopped
- ½ sweet onion chopped
- ¼ cup cornstarch stir in ¼ cup water
- 2 cups chicken stock
- ½ cup Jägermeister
- Salt and pepper to taste
- Fresh sage for garnish
Preheat oven to 325˚F.
Rinse the turkey inside and out and pat dry with a paper towel. Place the onion, carrot, celery, herbs in the turkey and season inside and outside the poultry. Truss the turkey or tie the legs with kitchen string. Place breast side up on a rack in a roasting pan. Spread 2 tablespoons of the butter over the breast. In a small pan over low heat, melt the remaining butter; stir in the lemon zest, ¼ cup of water and ¼ cup of Jägermeister.
Roast the turkey, basting with Jägermeister butter mixture every 20 minutes, until pan drippings have accumulated, then baste with the drippings. After 1½ hours, add the chopped carrots, onion to the pan and continue to roast, basting every 30 minutes. If the breast begins to over brown, cover loosely with aluminum foil. Roast until the thermometer inserted into the thickest part of the thigh away from the bone registers 175˚F, 2½ -3 hours total.
Transfer the turkey to a cutting board, cover with foil and let rest for 30 minutes before carving.
Skim off the fat and juices of the pan, leaving the vegetables. Set the pan over medium heat and scrape up any brown bits. Pour 1 cup of chicken stock and stir for 3 minutes. Add the corn starch mixture and the remaining chicken stock; stir until thickened. Pour Jägermeister into the pan and simmer for 1 minute. Strain the Jägermeister Gravy.
Snip the string, carve the turkey and arrange on a warmed platter. Serve with Jägermeister gravy.
Serve 12, without leftover.
- ½ cup crumbled Gorgonzola
- 6 figs ripe cut into quarters
- 2 tbsp syrupy balsamic vinegar
- 1 tsp Michael Collins Irish Whiskey Blend
- 6 ounces Prosciutto, thinly sliced cut in small strips
- Fresh basil leaves for garnish
- Salt and pepper to taste
Mix balsamic vinegar, Michael Collins Blend, salt and pepper in a small mixing bowl. Brush each fig with mixture. Press ½ teaspoon of the Gorgonzola into one end of each fig.
Arrange basil leaves on a serving platter. Place figs on top of leaves and drizzle remaining Michael Collins balsamic vinegar mixture over figs.
Makes 24 pieces.
- 2 ¼ cups Heavy Cream
- ¾ cup Milk
- 3 to 4 Lavender Sprigs (or 1 1/2 tablespoons Dried Lavender), plus Lavender Blossoms for garnish
- 1 Vanilla Bean, split and scraped
- 8 Egg Yolks
- ½ cup Sugar plus about 4 tablespoons Sugar for sprinkling
- 2 tablespoons Bärenjäger Honey Liqueur
Preheat the oven to 350°F. Place the cream and milk in a medium saucepan and add the lavender and vanilla seeds (including the pod). Bring to a boil and turn off the heat. Let the lavender and stems steep for about 15 minutes or until the milk has a lavender flavor. (For a stronger flavor, allow to steep longer.)
Meanwhile, in a large bowl, beat the egg yolks and sugar until smooth. Add Bärenjäger and whisk into the lavender-cream mixture. Strain through a fine-mesh sieve and skim off any foam. Refrigerate for at least 4 hours.
Pour the mixture into 6 ramekins or crème brûleé dishes. Set the ramekins in a baking dish and add enough hot water to reach halfway up the sides of the ramekins. Cover the baking dish with foil and place in the oven. Bake for 40 minutes or until set. (Test for doneness by jiggling the ramekins.) Remove the baking dish from the oven and allow the ramekins to cool in the water bath for 5 minutes. Refrigerate for a few hours or overnight.
Before serving, sprinkle the tops with a thin layer of sugar and caramelize with a small torch or under a broiler set on high.
Garnish each crème brûleé with lavender blossoms.
Tasting Notes –
Jägermeister – The liqueur is based on a secret recipe, combining 56 different natural ingredients, including select herbs, blossoms, roots and fruits from every corner of the globe
Bärenjäger- Made in Germany, this 70 proof vodka-based honey liqueur is made with premium quality honey from the Mexican province of Yucatan. Each 750ml bottle contains 225 grams of natural honey and a mixture of botanicals resulting in a subtly sweet, spicy and herb edged taste profile. (This a very sweet vodka, like mead, it’s almost over sweet – but I think it is great as an ingredient in a mixed drink or in a dessert.)
Michael Collins Irish Whiskey Blend: A refined blend of malt Irish whiskey and grain Irish whiskey, Michael Collins Blended Irish Whiskey is double distilled for proper balance of purity and character, and then matured in bourbon seasoned casks from four to twelve years. Aromas of honey, citrus and malt give way to a delicate balance of these flavors with a fresh oak finish.
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