SPVAQ42020 - 18

T H A N K S G I V I N G I N S P I R AT I O N

in your Glass
For a fun twist, stock your Friendsgiving
bar with these spirits that summon
traditional Thanksgiving dishes.
Turkey: Wild Turkey
Cranberry sauce: Bear Hug Infusion Cranberry
Vodka
Mashed potatoes: Waterbird Spirits American
Potato Vodka
Green beans, salad and Brussels sprouts:
Chartreuse Green, the only liqueur with a
completely natural green color
Pumpkin pie: Ole Smoky Pumpkin Spice
Cream Whiskey
After-dinner coffee: Belle Isle Cold Brew Coffee
Moonshine
-AT

▷▷2 TEASPOONS SALT
▷▷½ CUP BROWN SUGAR
▷▷1 CUP WATER
▷▷1 TABLESPOON LEMON JUICE
▷▷1/3 CUP BRANDY
▷▷1 LARGE CAN YAMS
▷▷MARSHMALLOWS FOR TOPPING

Combine cornstarch, nutmeg, salt, sugar
and water in a saucepan. Cook gently,
stirring occasionally, until the liquid is
clear. Remove from heat and add brandy
to the mix. Place yams into a buttered
baking dish and top with sauce.
Bake for 30 minutes at 375°F, basting
occasionally. Top with marshmallows
and broil until golden brown.

HOTEL ROANOKE BREAD
PUDDING WITH BOURBON SAUCE
Topped with bourbon sauce, this
traditional bread pudding is always a
welcome dish. Courtesy of the historic
Hotel Roanoke.
▷▷2 CUPS HEAVY CREAM
▷▷2 CUPS HALF AND HALF

18 SPIRITED VIRGINIA

▷▷½ CUP SUGAR
▷▷5 EGGS
▷▷8 CUPS LEFTOVER BREAD AND
PASTRIES, CHOPPED

Preheat oven to 350°F. Whisk together
the cream, half and half, sugar, and
eggs. Spread the leftover bread in a
greased 9x13 pan, pour the custard
over the top. Bake for 30-45 minutes
until the top is golden and the center
is set. A knife inserted in the center
should come out with no liquid on it.
Serve warm.
Note: the custard can be made
in advance and be stored in the
refrigerator, covered, for up to 5 days.

QUICK BOURBON SAUCE

This delicious sauce pairs exquisitely
with the Hotel Roanoke Bread Pudding.
.
▷▷1 PACKAGE INSTANT VANILLA PUDDING MIX
▷▷2 CUPS MILK
▷▷1 CUP HALF AND HALF
▷▷1 TEASPOON CINNAMON
▷▷½ TEASPOON NUTMEG
▷▷2 TABLESPOONS BOURBON

Combine the pudding mix and
milk, allow to set in the fridge for
10 minutes. Stir in the half and half,
cinnamon, nutmeg and bourbon. Chill
until ready to serve.
Note: This recipe keeps in the fridge,
covered, up to five days.

TWIN CREEKS DISTILLERY 1ST
SUGAR CAKE

An easy, friends-pleasing dessert with a
citrus twist from Twin Creeks Distillery,
Franklin County.
▷▷1 BOX OF YELLOW CAKE MIX
▷▷1 BOX OF VANILLA PUDDING
▷▷1 CUP VEGETABLE OIL
▷▷2/3 CUP TWIN CREEKS 1ST SUGAR
MOONSHINE
▷▷½ CUP ORANGE JUICE
▷▷4 EGGS
▷▷1 TEASPOON VANILLA FLAVORING
▷▷1 TABLESPOON HONEY

Preheat oven to 350°F. Grease and
flour a Bundt pan. Mix all ingredients
thoroughly and pour into the prepared
pan. Bake for 50 to 60 minutes, until a
toothpick inserted comes out cleanly.
Topping
▷▷½ CUP BUTTER
▷▷1 CUP SUGAR
▷▷¼ CUP ORANGE JUICE
▷▷¼ CUP TWIN CREEKS 1ST SUGAR
MOONSHINE

Combine all topping ingredients in
a pan. Slowly bring to a boil, stirring
to dissolve the sugar. Pour the hot
mixture over the cake while cake is
still hot and in the Bundt pan. Cool
completely and remove from pan.
Slice and enjoy!
SPVAQ42020

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