Butternut Squash Soup
with Maker’s Mark® Crème Fraiche
Chef Craig Deihl
This silky soup is perfect for the fall and holiday season served hot, and it can be lightened up and served chilled during the warmer months. If you don’t have time to make your own crème fraiche, you can usually find it in your grocer’s dairy section.
Prep Time: 1-2 days ahead
Cook Time: 1 hour
Level: Easy
Serves 4
Bourbon Chili
Tim Love, Owner & Chef, Lonesome Dove Western
This is not your mama’s chili. Chef Love’s recipe is real chili con carne, and it delivers with a complex spicy punch from the variety of dried chilies used. The masa harina is a fantastic way to thicken the chili and enhance the flavor at the same time.
Prep Time: 15 minutes
Cook Time: 4 hours
Level: Intermediate
Serves 4–6
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Blue Crab & Maker’s Mark® Bisque
Tory McPhail, Executive Chef, Commander’s Palace
This soup is sophisticated and showcases Chef McPhail’s distinct American flavors, yet is very simple to make. Because soft shell crabs are only available fresh during spring and summer, you can substitute pasteurized fresh crabmeat if soft shells are unavailable.
Prep Time: 30 minutes
Cook Time: 45 minutes
Level: Intermediate
Serves 6–8 (Makes 8 cups)
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