Maker’s Mark® Kumquat Marmalade

Brad Farmerie, Executive Chef, PUBLIC, The Monday Room, Double Crown, Madama Geneva

Kumquats are the miniscule members of the citrus family that usher in the holiday season. They hit the markets in early November and look so small and funky and loveable, yet few people know what to do with them at home. My favorite use involves introducing them to my friend Maker’s Mark® Bourbon and cooking them into a chunky, slightly spicy and deliciously grown-up marmalade. If you’ve never made jam before, this recipe is a good start, as marmalade is a little more forgiving when it comes to under- or overcooking. It seems strange to keep the seeds from the kumquats, but this is a jam-making secret as they possess pectin which is a natural thickening agent that helps turn your runny cooking liquid into a delicious spreadable delight. And this is no mere toast topping. My brother Adam uses this Maker’s Marmalade as his star ingredient in one of the most memorable cocktails in recent Farmerie history, and I like to use this breakfast treat as a base for the best cranberry sauce you have ever had on Thanksgiving Day.

Prep Time: 30 minutes
Cook Time: 90 minutes.
Level: Easy

Makes 3 cups

Bourbon Chicken Liver Mousse

David Mechlowicz, Director, Food and Beverage – Food Network

This easy-to-make appetizer goes great with grilled bread, crackers and crudite. The bourbon ramps up the richness of the chicken livers. Serve with flaked sea salt and pickled onions or fruit preserves.

Prep Time: 10 minutes
Cook Time: 10 minutes
Level: Easy

Makes 3 cups