Thursday, December 01, 2005


manufactured by Heaven Hill Distilleries,
is considered one of the Top 5 Bourbons in the World.

Maker's Mark uses pure, iron-free limestone spring water exclusively !
Not city, well or river water.
Their source is a 10-acre limestone spring-fed lake at the distillery.
"The red wax seal you see on our bottle is like a snowflake, no two of them are alike. We'd be hard pressed to explain what's behind the differences in snowflakes, but it’s easy to explain the individuality of our wax patterns. It’s the people who have been hand dipping the bottles for more than a quarter century. Each one has a different personality that is expressed in the way the wax drips. This is just another step in the Maker's Mark process where people, not machines, control the quality of our product."
Concerning the taste of Maker's Mark:
Nose: "Apricots, toffee and sandalwood. Fresh and minty." Grant Rampage
Palate: "Sweet toffee, roasted coffee beans, nuttiness." Martine Nouet
Finish: "Long-lasting richness and sweetness. Spicy finish." David Stewart



Fresh Baked Ham with
Kentucky Whiskey and Cola Glaze - RECIPE

1 (8-pound) fresh ham (shank and leg of pork)
2 teaspoons salt
1 teaspoon Essence, recipe follows
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
Whole cloves
1 cup packed dark brown sugar
1/2 cup MAKER's MARK whiskey
4 cups cola drink
Wild Pecan Rice, Bacon, and Tasso Dressing
recipe follows

Preheat the oven to 325 degrees F.
With a sharp knife, puncture and score the skin of the ham, making parallel 1/2-inch-deep incisions. Turn the ham and score again to make a grid-like pattern.

In a small bowl combine the salt, Essence, pepper, and cayenne. Rub evenly all over the ham. Place the ham, fatty side up, in a large roasting pan. Place 1 clove where the lines intersect on the ham. Rub the sugar evenly over the ham, pressing to pack. Pour 2 cups of cola into the bottom of the roasting pan and bake for 1 hour.
In a container, combine the whiskey and the remaining 2 cups of cola.

Baste the ham with the whiskey and cola and continue to bake, basting every 15 minutes with the whisky and coke mixture and pan juices, until the ham is cooked through, the skin is crisp and dark, and a meat thermometer registers 165 degrees F, 2 to 2 1/2 hours.

Remove from the oven and let rest at least 20 minutes before carving.
To serve, slice the meat thinly across the grain and arrange on a platter.
Serve with Wild Pecan Rice, Bacon, and Tasso Dressing.


Wild Pecan Rice, Bacon and Tasso Dressing:

1/2 pound bacon, chopped
1 cup chopped tasso, or smoked ham
1/4 cup chopped yellow onions
1/4 cup chopped celery
2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup chopped pecans
1 (7-ounce) package Wild Pecan Rice
1 Granny Smith apple, unpeeled, cored, and chopped (about 1 cup)
1/2 cup chopped green onions (green and white parts)
2 tablespoons minced fresh flat-leaf parsley

In a large skillet or saute pan, fry the bacon over medium-high heat, stirring occasionally, until just crisp, about 5 minutes.
Add the tasso and cook for 2 minutes.
Using a slotted spoon, transfer to paper towels to drain.
Drain off all but 1 tablespoon of fat from the pan.
Add the onions and celery and cook, stirring, over medium-high heat until soft, 4 minutes. Add the garlic, salt, and pepper and cook, stirring, for 30 seconds.
Add the pecans and cook, stirring, until lightly toasted, about 3 minutes.
Add the rice and apples and cook, stirring until the rice is coated and opaque, about 1 minute. Add 2 cups water and bring to a boil.
Reduce the heat to medium-low, cover, and simmer until the water has been absorbed and the rice is fluffy, about 20 minutes.
Remove from the heat and let stand, covered, for 10 minutes.
Fluff with a fork and stir in the the reserved bacon and tasso, green onions, and parsley. Serve immediately.
Yield: 6 servings


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


KENTUCKY Maker's Mark Chocolate Bread Pudding - RECIPE

1/2 cup heavy cream
3/4 cup half and half
3 oz. semi-sweet chocolate chips
4 cups French bread cubes
1/2 cup sugar
1/4 tsp. cinnamon
1 tsp. vanilla
1 T Maker's Mark
1 large egg

Mix the cream and half and half together in a large saucepan.
Heat until near boiling.
Place the chocolate chips in a large bowl and pour the hot cream mixture over the chips. Stir until all the chocolate is melted.
Combine chocolate mixture with the bread cubes.

Whisk together sugar, cinnamon, vanilla, bourbon and egg.
Add to chocolate and bread mixture and combine well.
Pour into a 2 quart baking dish, refrigerate for 15-30 minutes before baking.
Bake, uncovered in Pre-heated 350° F oven
until set and a cake tester comes out clean.
Serve warm.

app 4 servings

Our Kentucky Home and Gardens