December 2021
Tiramisu with Bourbon Raspberry Glaze
December - the gingerbread & peppermint flavor explosion everywhere! If you're looking for that holiday dessert that is different, easy to make and guaranteed to make the family ask for more; let me tell you I've never met anyone who doesn't love Tiramisu.
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Ingredients
Cranberry--Orange Bourbon Sauce
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1 pack Dried Cranberry
1 can Cranberry Sauce
4 pcs. Clementine Oranges (they have the best flavor)
1 1/2 tbsp. Clementine Zest
2 shots Wild Turkey Bourbon
1/4 cup Dark Brown Sugar (you may add more as desired)
To Taste: Salt
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Turkey Roulade
2 lbs. Turkey Breast (serves 4)
1/4 pack Bacon (crisped and chopped)
4 pcs Chorizo (cooked and chopped)
2 cups Baby Spinach
1 pack Shredded Swiss Cheese (or any cheese of preference that holds well for roasting)
To taste: Salt & Freshly Ground Black Pepper
Garnish: Thyme & Rosemary (fresh is best!)
Instructions
Cranberry--Orange Bourbon Sauce
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Combine the bourbon and dried cranberries to marinate and rehydrate for at least an hour.
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In a saucepan with the heat on low, combine the juice of the 4 clementine oranges and brown sugar until the latter completely dissolves. Add in the can of jellied cranberry sauce and drop in the bourbon and dried cranberries. Stir to mix until homogenized and increase the heat to medium low. Simmer and lightly stir until the sauce is reduced to the desired consistency.
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Taste and add enough salt to balance the sweetness.
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Take off the heat and stir in the orange zest then cover. The residual heat will sweat the citrus oil out of the zest and bring out delicious orange aroma.
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Turkey Roulade
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Preheat the oven to 325F. Prepare the filling. Chop the bacon and chorizo and sauté in a lightly greased pan until it is crisp and renders fat. Skim and save the fat.
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Add the spinach to the 2 proteins and continue to cook until the leaves shrink. Set aside and allow to cool.
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Remove the turkey skin carefully and set aside (you will need this later). Sandwich the turkey meat in between heavy plastic sheets and lightly pound the meat with a mallet until it flattens and doubles in surface area. Season generously with salt and pepper and allow to sit for at least 15 minutes.
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After seasoning, spread the filling evenly all over the top side of the pounded meat. Top with shredded Swiss cheese and sprinkle with thyme leaves.
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Carefully roll to keep the fillings in a log and secure with turkey pins. Make sure to secure the ends to keep the cheese from oozing out. Season the outer layer of the log with salt and pepper and arrange the turkey skin back on top and bind with a cooking twine. Season the skin, as well.
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Roast until the skin turns golden brown or until the thermometer registers 150F in the center. Remove and allow to rest for at least 10 minutes (to keep it moist) before slicing.
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You can make gravy with the drippings if you want. I did for my children who prefer the brown sauce
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Gravy
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Pour the drippings in a sauce pan and mix with 1/2 cup of flour. Stir to mix and cook on low heat.
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Pour 2 cups of chicken broth and blend with the roux until desired consistency -- continue to simmer on low for 5 minutes.
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Finish with freshly cracked black pepper.
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Accompaniments:
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Corn, Potatoes, Brussel sprouts, Haricots, etc.
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​Presentation:
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On a platter, fan out the sliced turkey roll to display the filling swirl. Fill in both sides with vegetables and drizzle the cranberry--orange bourbon sauce on top. Garnish with rosemary and thyme. Serve warm.
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The Pairing:
Such a hearty, heavy meal calls for a sweeter and higher proof whiskey. The boldness of dried fruity flavors such as orange and apple, with a hint of tobacco on the nose, makes this dram the ideal turkey for turkey pairing. Cheers!
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Wild Turkey Rare Breed Barrel Proof Bourbon
116.8 Proof
