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Issue 6 - Festive Food

Whisky Magazine Issue 6
October 1999

 

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Festive Food

Even though Thanksgiving falls on a Thursday each year, which means we do not have the luxury of a week-end immediately beforehand to prepare for it or one straight after to recover, it does not mean that we cannot be a little imaginative. Whisky Magazine recommends brightening up this year's menu on 25 November with a splash of Bourbon. So with a little help from Gary Regan and Mardee Haidin Regan, we have selected some choice recipes from their tome ‘The Book of Bourbon and other Fine American Whiskeys' which we hope will add a little oomph to the festivities. Wishing you all a happy holiday.

Roast pork loin with Bourbon-steeped prunes and apricots
Serves 6-8

10 prunes, rinsed
10 dried apricots, rinsed
2 cups Bourbon or Tennessee whiskey (one cup = 8 fl oz)
12-18 small new potatoes, scrubbed
2 boneless pork loins (about 4lb/2kg in total)
salt and freshly milled black pepper
6 celery sticks, cut into 1 1/2-inch lengths
6 thin carrots, scraped and cut into 1 1/2-inch lengths
3-4 cups apple cider or apple juice

Combine prunes, apricots and whiskey in a large jug, taking care that the fruit is covered with the liquor. Set aside for at least 24 hours or up to one month – the longer the better.

Part boil potatoes until they are half cooked (10-12 minutes). Drain well. Preheat oven to 350ºF (190ºC, gas mark 4) and place two roasting dishes inside. Slice pork loin (fat side up) lengthways on a cutting board, through the thicker of the two long sides, cutting 3/4 of ...

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