Thanksgiving RecipesNovember 19, 2018
Good news… we’ve found a way to incorporate your favorite spirits into classic Thanksgiving dishes. Swing by the tasting room to purchase bottles and impress the heck out of your Turkey Day guests.
SUMMER RESERVE CRANBERRY SAUCE RECIPE
• 3 cups cranberry
• 6 Tbsp water
• 1 cup sugar*
• 4 slices orange peel**
• 6 oz Short Path Distillery Summer Reserve
*sugar is to taste, more sugar may be used for a sweeter sauce in the end.
**can use 2 oz of Short Path Distillery Triple Sec instead, but if using Triple Sec cut sugar amount to ¾ cup (½ cup at start and ¼ cup during Step 4).
1. Combine 2 cups of cranberry, water, .5 cups sugar, and orange peels (or Triple Sec) in a saucepan over low heat.
2. Bring to a simmer and cover for 8 minutes.
3. Add Summer Reserve and replace cover for 2 minutes.
4. Lightly mash sauce around with a fork and add remaining .5 cups of sugar (or 2 oz Triple Sec) and last cup of cranberries.
5. Cover again and simmer for 12 minutes.
6. Remove from heat and transfer to a bowl. Sauce will thicken as it cools down.
(For expedited thickening, you may stick in refrigerator for 5-10 minutes.)
Optional: Add a drop of vanilla extract or a dash of cinnamon during Step 4.
POMMEAU PIE RECIPE
Dough (measurements make enough for a bottom crust and lattice top):
• 3 cups of flour
• ½ cup water
• ⅞ cup of oil (olive, canola, vegetable, etc.)
• ¼ cup sugar (or slightly less)
• ¼ teaspoon baking soda
• Pinch of salt
• 4-5 Granny Smith apples (peeled and sliced, place in bowl/container with some Pommeau to marinate)
• ¼ cup brown sugar
• ¼ cup white sugar
• ½ cup unsalted butter
• 5 teaspoons flour
• 1 tablespoon ground cinnamon
• 1 ½ cups Short Path Distillery Pommeau
1 drop of vanilla extract
1. Whisk together all dry ingredients (flour, sugar, baking soda, and salt).
2. In a separate bowl, combine water and oil. Whisk together – mixture should gain uniform haziness/foaminess.
3. Pour water/oil mixture over the dry ingredients.
4. Using hands (or a fork, I guess) mix ingredients together, constantly folding and rolling.
5. Divide dough into two balls at a 3:2 ratio.
6. With hands, use the larger dough ball to create bottom crust in pie pan/tin by pushing down (you can roll it out, but I prefer the hands-on method).
7. Make bottom crust as think or thin as you so desire.
8. Flatten other dough ball and cut into straight strips for the lattice top.
1. In a saucepan, melt the butter.
2. Once butter is fully melted, add brown and white sugars and cinnamon.
3. Whisk that bad boy… really mix that stuff together!
4. Add in 1 cup of Pommeau and continue whisking, ensuring color becomes constant throughout.
5. Add the drop of vanilla and the rest of the Pommeau, still whisking to get it uniform.
6. Slowly add in flour one teaspoon at a time while continuing to whisk.
7. Once all flour is dissolved in, mixture should thicken a little.
8. Let simmer for 2-3 minutes for a thicker filling, otherwise, continue to next step.
Putting It All Together
1. Preheat oven to 425 degrees Fahrenheit.
2. Place apples in the pie crust, distributing evenly but still leaving some open space. It’s okay if they create a small mound. Drizzle some extra Pommeau over the apples if you didn’t marinate the slices in any while doing other steps.
3. Pour the filling over the apples. It should distribute evenly throughout the pie.
Place the strips over the top of the pie in any design you so choose, really.
5. Bake pie for 15 minutes, then lower heat to 350 degrees Fahrenheit.
6. Bake an additional 35 minutes, or until apples are soft.