Cranberry Sauce

“My mom adapted this recipe but doubled up the Gran Gala and added zest to make it her own. You’ll never make cranberries out of a can again!” –Sandra, Twin Marketing

Ingredients

  • 3 cups of cranberries (one 12 oz bag)
  • ½ cup of orange juice
  • ¾ cup of Gran Gala Orange Liqueur
  • 1 cup of sugar
  • 2 tablespoons of orange zest to cook
  • 2 tablespoons of orange zest to garnish

Directions

  • Combine cranberries, orange juice, sugar, Gran Gala Liqueur, and orange zest in a heavy saucepan.
  • Cook over medium heat until cranberries soften and begin to pop.
  • Remove from heat then cool, cover, and chill.
  • When ready to serve, place in decorative bowl and garnish with remaining orange zest.

Brussels Sprouts with Bacon and White Wine Cream Sauce

“I make this for my family every year for the holidays. People used to say they didn’t like Brussels sprouts and now they love this dish so much most of the time I have to double it!” –Asenette, Twin HR

Ingredients

  • 1 ½ pounds of Brussels sprouts cut in in half or quarters (depending on size)
  • 1  medium yellow onion thinly sliced
  • ½ pound of thick cut bacon
  • ½ stick of unsalted butter
  • Dry white wine (good quality)
  • ¼ cup of heavy whipping cream
  • Salt and pepper to taste

Directions

  • Cook bacon until brown and crispy. Once done, remove bacon from pan and place on a plate to cool down. Keep bacon drippings in the pan. (Remove some bacon drippings if you feel there is too much for the next step.)
  • Add cut Brussels sprouts and thinly sliced yellow onion to the pan with remaining bacon drippings and sauté for 20 minutes or until brussels sprouts and onions are browned and crispy.
  • Season with salt and pepper to your liking.
  • Add dry white wine and deglaze the bottom of the pan to pick up all the remaining browned bits from the Brussels sprouts and onions. (Use as much wine as you like as long as the bottom of the pan is deglazed).
  • Add butter to pan and cover to cook for 10 minutes.
  • Drizzle Brussels sprouts with heavy whipping cream.
  • Chop cooked, cooled bacon and sprinkle on top of the brussels sprouts. Serve from the pan or transfer to a festive serving dish.

 

Memorable Gravy

“I adapted this recipe from the Barefoot Contessa and removed the heavy cream and added extra cognac! The result is so tasty, you’ll practically want to drink it!” –Michael, Twin 4th Generation

Ingredients

  • ¼ pound (1 stick) unsalted butter
  • 1 ½ cups chopped yellow onion (2 onions)
  • ¼ cup flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cups chicken stock plus defatted turkey drippings, heated
  • 2 tablespoons Pierre-Ferrand Memorable Cognac

Directions

  • Add chicken stock to defatted turkey drippings, whisk to incorporate drippings, and heat in a saucepan.
  • In another large (10 to 12-inch) sauté pan, cook butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well-cooked.
  • Sprinkle flour into the pan, whisk in, and add the salt and pepper. Cook for 2 to 3 minutes.
  • Add the hot chicken stock mixture, Cognac and cook uncovered for 4 to 5 minutes until gravy has thickened.
  • Season to taste with salt and pepper and serve. Enjoy!

Bourbon Sweet Potatoes

Ingredients

  • 4 to 6 sweet potatoes peeled and sliced into ½ inch thick rounds
  • ½ cup of brown sugar
  • ½ stick of unsalted butter, plus more for the baking dish
  • ½ cup of bourbon
  • 2 tablespoons of maple syrup
  • Coarse salt and freshly ground black pepper

Directions

  • Preheat the oven to 350°F and butter an ovenproof gratin or casserole dish.
  • Arrange the sweet potato slices in the prepared baking dish and season generously with salt and pepper.
  • In a large saucepan, combine the sugar, butter, bourbon, and syrup and bring the mixture to a boil over medium-high heat. As soon as the sauce begins to boil, pour it over the arranged sweet potatoes in the baking dish.
  • Bake at 350°F, turning the sweet potatoes and occasionally spooning liquid from the dish back over the top, until the sweet potatoes are tender, 45 to 60 minutes.
  • Taste and adjust for seasoning with salt and pepper.

Bourbon Bacon Carrots

“This is such a fun and delicious recipe and it’s easy to make, too! I make it every holiday season! “

–Mario, Twin Retail

Ingredients

  • 2 cups of baby carrots
  • 3 slices of thick cut bacon, cut into short strips
  • 1 teaspoon of brown sugar
  • 2 tablespoons of bourbon (your choice)
  • 1 clove of garlic (minced)
  • Salt and pepper to taste

Directions

  • Blanch baby carrots.
  • Cook bacon strips in a skillet until crispy.
  • Add garlic, carrots, brown sugar and bourbon to the skillet with bacon.
  • Cook for 10 minutes, or longer if preferred, at medium to high heat and then simmer for 5 more minutes on low heat.

Add salt and pepper to taste, then serve and enjoy!