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 Serves 4
Prep Time: 1-2 days ahead. Cook Time: 1 hour
Maker’s Mark Creme Fraiche
1 cup heavy cream
2 tablespoons buttermilk
1 teaspoon salt
1/4 cup Maker’s Mark Bourbon
Place the heavy cream in a small saucepan and heat to 100 degrees.
Remove from heat and add the buttermilk. Transfer to a small jar or
lidded container and store for 24 hours in a 75 degree temperature
area. When the creme fraiche has thickened add the salt and bourbon
and stir until incorporated. Place into a small container and
refrigerate until ready to use.
Butternut Squash Soup
2 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon shallots, minced
3 cups butternut squash, peeled, seeded and cubed 1”
½ cup dry sherry wine
¼ cup Maker’s Mark Bourbon
2 cups water
1 bouquet garni (bay leaf, sage and thyme), wrapped and tied in
cheesecloth
½ teaspoon nutmeg (grated on microplane)
2 teaspoons salt
¼ teaspoon ground white pepper
8 tablespoons cold butter, cut into small pieces
½ cup whole pecan halves
1 tablespoon sage, chiffonade
3 tablespoons butter
4 tablespoons maple syrup
Freshly grated nutmeg, for garnish
Place a large pot over medium heat. Add butter, garlic and shallots.
Sweat until translucent; keep the mixture moving.
Add the butternut squash, sherry, and Maker’s Mark. Cook until all
of the liquid has almost evaporated, 7 to 8 minutes.
Add water and the bouquet garni. Bring to a simmer for 20 minutes.
The squash should be soft. Add the ½ teaspoon of nutmeg, salt and
pepper. Using an immersion blender, puree until smooth, or process
in batches in a blender.
Add the cold butter and incorporate using a whisk. Strain soup
through a fine mesh sieve and keep hot.
Toasted Pecans
Place saute pan over medium heat.
Add the 3 tablespoons of butter and pecans to pan. Toast for 2
minutes. Lower temperature to low and add the chopped sage. Toss
with the nuts until the sage becomes dark green and crisp about a
minute. Drain on paper towels and sprinkle lightly with salt.
Assembly
In four serving bowls place equal amounts of butternut squash soup.
Place two tablespoons of Maker’s Mark crème fraiche in the middle of
each soup. Sprinkle with toasted pecans and sage. Using a microplane,
grate a fine amount of nutmeg over dishes. Finish with a tablespoon
of maple syrup on each and serve immediately.
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