Laphroaig - Makers Mark Tasting Menu
Yield- Serves 6
Ingredients
- 6 Foie gras medallions ( 2 ounces each, about 1 centimeter thick)
- 2-3 turns fresh ground black pepper
- 1 pinch salt
Method
- Preheat a large sauté pan on high heat.
- Sear foie gras for about 1-2 minutes and flip.
- Sear second side for about one minute.
- Remove from pan and serve immediately.
Serves 12
Ingredients
- 2 tablespoons olive oil
- 2 cups diced onions
- 2 cups diced celery
- 2 cups diced carrots
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh thyme
- 1 cup dry white wine
- 2 cups half and half
- 12 ounces small diced foie gras
- 10 whole eggs
- 4 cups half and half
- 1 gallon ½-inch cubed brioche bread, dried in a low temperature oven
- ½ cup chopped fresh flat leaf parsley
- 2 tablespoons salt
- 2 teaspoons fresh ground black pepper
Method
- Preheat oven to 375 degrees Fahrenheit.
- In a large sauté pan sauté the onions, celery, carrots and garlic in olive oil until tender. Add fresh thyme and white wine. Simmer for 3-4 minutes to cook off alcohol. Remove from heat and allow mixture to cool.
- Place cooled vegetables in a blender with 2 cups half and half, pulse blender on and off a few times to produce a coarse blend.
- Place foie gras, eggs and 4 cups half and half in blender. Pulse blender on and off a few times to produce a coarse blend. Remove from blender and set aside.
- In a large mixing bowl mix all ingredients together. Allow bread to soak up liquids for about 20 minutes.
- Place the mixture into a buttered baking dish. Cover pan with aluminum foil. Bake covered for 20 minutes. Remove foil and continue to bake another 15-20 minutes.
Yield- About 3 ½ cups, serves 12
Ingredients
- 1/4 pound melted butter
- 2 tablespoons water
- 1 cups sugar
- ½ cup Maker’s Mark
- 2 cups demi glace
- 1/4 teaspoon fresh ground nutmeg
- 1/8 teaspoon salt
- 1 egg
Method
- Add melted butter, water, sugar, demi glace, Maker’s Mark, nutmeg, and salt in a small sauce pot. Place pot over low heat and stir until sugar has melted into the sauce.
- Remove from heat and let cool, whisk vigorously until sauce become light and fluffy.
- Add the egg to sauce and return to medium heat. Simmer sauce until whisking often until sauce thickens. Remove from heat and keep at room temperature until service.
Yield- Serves 4 as entrée or 6 as appetizer
Ingredients
- 12 fresh sea scallops (dry pack u-10 size)
- 12 thin sliced raw country ham strips (6-7 inches long x ¾ inch wide)
- 12 toothpicks
- 3 tablespoons vegetable oil
Method
- Preheat oven to 450 degrees Fahrenheit.
- Lay scallops out on paper towels, to absorb excess moisture.
- Wrap each scallop tightly with country ham strips, secure with toothpick.
- In a large skillet or thick-bottomed sauté pan preheat the oil on high heat atop stove. Add scallops and sear for 3-4 minutes. Place skillet or sauté pan in oven and bake for 3-4 minutes. Remove from oven, discard toothpick and serve immediately seared side up.
Yield- About 7 cups
Ingredients
- 4 cups, fresh ripe pawpaw pulp (native Ky. fruit, may substitute peaches)
- 2 tablespoons fresh lemon juice
- ½ cup water
- 1 (1.75oz) package Sure Jell fruit pectin
- 1/8-teaspoon salt
- ¼ vanilla bean (cut in half)
- 5 cups sugar
Method
- Add pawpaw pulp, lemon juice, water, fruit pectin, salt, and vanilla bean in a medium size saucepot. Place on medium heat until it comes to a boil. Mixture will slightly thicken, so stir often to keep from scorching.
- While mixture is still boiling add sugar. . Continue cooking and stirring until the mixture returns to a boil. Allow mixture to boil for about 2-3 minutes. Remove from heat and allow preserves to cool.
- Store preserves in refrigerator in an airtight container up to two weeks ahead of time.
Serves 8
Ingredients
- 4 cups sliced Green cabbage, ¼ inch thick
- 2 cups sliced red cabbage, ¼ inch thick
- ½ cup sliced yellow bell pepper, ¼ inch thick
- ½ cup sliced red onion, ¼ inch thick
- ¼ cup shredded carrots, shredded
- 1 cup sliced granny smith apples
- 2 cups hot apple cider slaw dressing
Method
- In a Large skillet or sauté pan simmer vegetables and apple cider slaw dressing for about 3-4 minutes stirring often.
- Add apples. Serve warm.
Yield- About 3 ½ cups
Ingredients
- ¾ cups cider vinegar
- ¾ cup rendered bacon fat
- 1 tablespoon Dijon mustard
- ¾ cup apple cider jelly
- 1 ½ teaspoons salt
- ¼ teaspoon fresh ground pepper
Method
- Mix all ingredients together.
- Can be made up to a week ahead of time and stored in a refrigerator. When refrigerated the oil solidifies and separates from the other ingredients. Must be at room temperature at time of cooking hot apple cider slaw to insure proper proportions. Mix well before using.
Yield- 10 cups
Ingredients
- 7 cups apple cider
- 9 cups sugar
- 1 (1.75 oz) box Sure Jell fruit pectin
Method
- Place the apple cider in medium size pot over high heat and bring to a boil. Stir in the fruit pectin bring back to a boil.
- Add sugar stir until mixture comes back to a boil, continue to boil for one full minute. Remove from heat. Place in an airtight container and refrigerate. Jelly can be made up to three week ahead of time.
Ingredients
- 2 ½ pounds red and yellow baby beets, peeled and halved
- 1 yellow onion, sliced
- 1½ cup white wine vinegar
- 1½ tablespoon dry mustard
- ½ teaspoon salt
- 1 cup sugar
- 2 teaspoons dill seeds
- ½ cup Laphroaig scotch
Method
- Place red beets and yellow beets in two different small pots. Split the slice onion between the two pots. Cover each with cool water and simmer for about 5-7 minutes or until tender. Drain liquid and discard. Set beets aside.
- Place vinegar, dry mustard, salt, sugar, dill seeds in a medium size pot and bring to a boil. Remove from heat. Divide the pickling liquid between the two containers of beets. Add ¼ cup of the scotch in each container. Allow the beets to marinate for at least 24 hours under refrigeration.
- Drain beets and serve at room temperature.
Yield- Serves 10 appetizer portions or 6 entrée portions
Ingredients
- 2 ½ pounds fresh wild caught salmon
- 2 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon whole grain mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 8-10 Maker’s Mark barrel plugs (can substitute cherry, apple or hickory wood chips)
Method
- Portion salmon into 10 (4-ounce slices) for appetizer or 6 (6.5 ounce slices) for entrée portions. Season the salmon with salt and pepper. Place uncovered in a refrigerator for 24 hours to air dry.
- Mix whole grain mustard, Dijon mustard and maple syrup together. Rub Mixture evenly over the salmon.
- Using an electrical temperature controlled smoker, smoke the salmon at 225 degrees Fahrenheit for about 10-20 minutes depending on salmon portion size, do not over cook.
- Serve while still warm.
Yield- 10 servings
Ingredients
- 2 ¾ pounds spinach (one gallon packed)
- 2 cups horseradish cream (recipe follows)
- 1 cup Swiss cheese, grated
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
Method
- Preheat oven to 400 degrees Fahrenheit.
- In a large pot add about one cup of water and place on high heat. Add spinach while constantly stirring and flipping spinach around with a pair of tongs. Cook spinach just long enough wilt the spinach. Dump the wilted spinach into a large colander and run cold water over spinach to cool.
- Squeeze spinach with hands to remove excess water. This step should be repeated 3 time to remove the moisture.
- Place the squeezed spinach on a cutting board and rough chop.
- Mix all ingredients together. Place in an oven proof dish and bake for 10-12 minutes.
Yield- about 3 cups
Ingredients
- ½ pound peeled, pureed fresh horseradish root (about 2 cups)
- 1 quart heavy cream
Method
- Add horseradish and cream in a small saucepot, place over medium heat. Allow cream to simmer for about 20 minutes. Remove from heat and allow to cool to room temperature.
- Strain the cream mixture through a fine mesh strainer. Reserve the cream for later use and discard the horseradish.
Yield- 18 bite size servings
Ingredients
- 2 cups black walnuts
- ½ tablespoon vegetable oil
- 1/8 teaspoon ground cinnamon
- 1 pinch cayenne pepper
- ¼ teaspoon fine ground rock salt (sea salt can be substituted)
- 8 ounces 100% cacao unsweetened chocolate
- 8 ounces 60% mellow dark chocolate
- 14 ounces sweetened condensed milk
- 2½ teaspoons vanilla extract
Method
- Preheat oven to 350 degrees Fahrenheit.
- Place walnuts in a bowl and toss with vegetable oil, cinnamon, cayenne and salt. Toast nut in oven for 8-10 minutes. Remove, let cool and chop.
- Chop chocolates and place in a double boiler with condensed milk over hot (not boiling) water. Stir occasionally until the chocolate is melted. Stir in one cup chopped walnuts. Pour mixture into a wax paper lined 8-inch square pan. Sprinkle the remaining walnuts on top. Press down gently with wax paper to attach the nut to top of fudge.
- Place in refrigerator for at least 2 hours before cutting.
- Serve at room temperature.