Jägermeister Holiday Dekadence Dinner & Recipes

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Jagermeister.

Upon first mention, you might think of college. Shots. An inevitable "Jäger bomb" (half Jägermeister, half Red Bull). But fast forward to 2017 and the brand has reinvented itself as the unlikely source for a uniquely crafted cocktail. With the holiday season in full swing, there are plenty of ways to incorporate this forgotten herbal liqueur (that's been on the market since 1935) into everything from traditional cornbread stuffing to a twist on a mulled cider.

That's why I was especially intrigued to attend an intimate dinner hosted by Jägermeister at one of my favorite restaurants in New York City, The Stanton Social. The entire menu was curated by owner and chef, Chris Santos, while Jägermeister Brand Meister, Willy Shine, created a cocktail pairing that was worth every sip. The tables were set with a range of moody aubergine roses and dahlias, dark green dripping candles, and bowls of dried orange potpourri. There was even a large gingerbread scene placed along the side table (accompanied with travel-sized bottles of Jäger). While the weather outside was waiting for it's second snowfall of the year to commence, I was grateful to be in such a welcoming and cozy atmosphere.


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With a sparkling cocktail in hand (it also had tiny Jägermeister tapioca beads floating on top), I sat down at the head of the table (HELLO STRANGERS!) and made some new friends. It's always so fascinating to go to these food events because the people I sit with have such incredible lives. One girl had just come back from a press trip to Switzerland, where she learned to ski on what Americans would call, well, NOT a bunny slope, another worked at Delish, and another was a friend I had met while at Club Getaway months earlier who was now on an exciting freelancing path. My camp friend and I also found out that we both live in Harlem so we can hang out (another gem when living in NYC - neighbor friends!). 

Chef Santos and Brand Meister Willy walked us through each course (there were four in total) as a menu of colorful dishes continuously rotated the table. Everything was almost too pretty to eat but I managed to consume every last sip & bite. My top three favorites were the Peruvian Salmon Ceviche, the Jägermister and Cream "Kissed" Spiced Pecan Cornbread Stuffing, and the Ghost Chili Kissed Buffalo Cauliflower (so crispy!). The experience was so lovely, in fact, that Chris and Willy wanted you all to know how to recreate a few of these tasty dishes. Check it out below. Your holiday entertaining just got Jägermeistered!

First Course

Jägermeister Holiday Jewels on Toast

Potato & Goat Cheese Perogies (Santos' trademark dish)

Peruvian Salmon Ceviche

🍸 Paired with a Jägermeister Tapioca Ball Champagne Cocktail 🍸

 

Second Course

Heart Beet Salad

Jägermeister Apple & Fig, Bacon & Bleu Cheese Quesadilla

🍸 Paired with a Basil Cranberry Fix 🍸

 

Third Course

Jägermeister and Candy Cane Spice Roast Chicken

Jägermeister and Cranberry Glazed Roast Pork Loin

Brussel Spout Ravioli

Spiced Sesame Salmon

 

Sides

Jägermister and Cream "Kissed" Spiced Pecan Cornbread Stuffing

Citrus Marinated Grilled String Beans

Ghost Chili Kissed Buffalo Cauliflower

🍸 Paired with a Jägermeister Holiday Old Fashioned 🍸

 

Dessert 

Jägermeister Pumpkin Pie Cheesecake

Pecan Gingersnap Streusel

LES Doughnuts - Caramel, Chocolate & Berry Dipping Sauces

Reverse Chip Cookies

🍸 Paired with a Jägermeister Merry Mulled Cider & Jägermeister Cold Brew 🍸


Jagermeister & Candy Cane Spiced Roast Chicken

 📷: thisischrissantos.com

📷: thisischrissantos.com

JAGERMEISTER ORANGE BUTTER

  • 4 oz butter, cubed and softened
  • 2 tsp Jägermister
  • 2 tsp orange juice

Directions: Combine all ingredients in a small bowl and whisk.

WET RUB

  • 1/4 cup Jägermister
  • 1 tbsp fresh orange zest

Directions: Combine all ingredients in small bowl and whisk.

DRY RUB

  • 3 oz candy canes, 1/4 cup after ground to powder
  • 1 tbsp smoked paprika
  • 1 tbsp nutmeg
  • 1 tbsp onion powder

Directions: Break candy canes in half and place in a spice grinder or blender and buzz to a fine powder. Combine smoked paprika, nutmeg, onion powder, and candy cane powder in a small bowl and mix.

1 WHOLE CHICKEN, 8.5 LBS

  • 2 tbsp kosher salt 
  • 1 tsp black pepper

Instructions: Remove giblets and neck from chicken (discard or save for later use). Pat dry cavity and outside of chicken with paper towel. Without tearing the skin, carefully place softened Jägermister orange butter under the sin above breast of chicken. Rub chicken with wet ingredients. Rub chicken with dry ingredients and season with kosher salt and black pepper. 

*Be sure to season the inside of the cavity with kosher salt, black pepper and some of the dry rub.

VEGETABLE/ORANGE RACK AND STUFFING

  • 2 white onions, rough chopped
  • 2 carrots, rough chopped
  • 1/2 bunch celery, rough chopped
  • 2 oranges, cut into quarters
  • 1/2 bunch rosemary
  • 3 1/2 cups chicken stock

Directions: Place vegetables, oranges, rosemary and chicken stock in a 2 inch deep 14 inch x 14 inch baking pan. Reserve some of the vegetables, orange quarters, and rosemary to stuff the cavity of the chicken. Once chicken is stuffed place on top of vegetable and orange rack. Wrap with plastic, place in refrigerator and allow to marinate overnight. 

JAGERMEISTER ORANGE AND APPLE CIDER BASTE

  • 8 oz butter
  •  1/4 cup Jägermister
  • 1 cup orange juice
  • 1 cup fresh apple cider
  • Yields 3 cups

Directions: Place all ingredients into a small sauce pot and heat over medium flame until butter is melted. Hold on reserve to baste chicken when roasting. Gently peel outer skin. Medium dice avocado and place in bowl. Add all other ingredients and gently mix with spoon so avocado remains in medium dice form.

ROAST CHICKEN COOKING PROCEDURE

Remove roasting pan and chicken from refrigerator and allow to sit for 5 to 10 minutes. Place roasting pan and chicken into 450º oven for the first 15 minutes. Lower over to 350º. Take one bunch of sage, tie stems with butchers twine and use this as a "basting utensil." Dip sage leaves in Jägermister orange and apple cider baste and baste chicken. Baste chicken every 15 minutes. Rotate chicken to ensure even cooking. If chicken is getting too dark in certain areas cover those areas with foil. Allow chicken to roast for 2.5 to 3 hours.

Remove chicken from oven and place on cutting board. Cover with aluminum foil and allow chicken to rest for 15 to 20 minutes. Strain stock, vegetables, oranges, and chicken juices from the pan and season with kosher salt and black pepper. Hold on reserve to be served with chicken as an au jus.

With a sharp knife cut chicken in half and remove both sides of the breast from the bone. Remove leg, thigh, and wing from each side of the chicken. Slice breast on a bias and fan out on a large warm platter. Arrange dark meat legs, thighs, and wings alongside sliced breast meat.

Ladle au jus over chicken. Serve au us alongside roast chicken. Discard vegetables and oranges stuffed in chicken cavity. Garnish with fresh rosemary and sage.

WATCH VIDEO TUTORIAL HERE: http://thisischrissantos.com/recipes/jagermeister-and-candy-cane-spiced-roast-chicken/

 

 Jagermeister & Cream "Kissed" Spiced Pecan Cornbread Stuffing

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JAGERMEISTER AND BUTTER CARAMELIZED ONION, SHALLOT, AND GARLIC

  • 1 onion, small dice
  • 5 shallots, small dice
  • 5 cloves garlic, finely chopped
  • 8 oz butter
  • 1/2 cup Jagermeister

Directions: Melt butter in saute pan. Add onion, shallot, and garlic. Cook on low t medium heat and allow ingredients to slowly caramelize.About 10 to 15 minutes. Deglaze with Jagermeister and season with kosher salt and black pepper. Transfer to sheet tray and allow to cool. 

JAGERMEISTER SPICED PECANS (these are great even by themselves!)

  • 1 cup pecans
  • 2 tbsp dark brown sugar
  • 1/2 tsp allspice
  • 4 tbsp Jagermeister

Directions: Place all ingredients in a bowl and mix well. Place pecans on a non-stick sprayed sheet tray and roast in 350ºF oven for 5 to 10 minutes until pecans are roasted. Season pecans with kosher salt while still hot. Allow to cool and rough chop.

JAGERMEISTER HYDRATED DRIED CHERRIES

  • 1 cup rough chopped dried cherries
  • 1/2 cup Jagermeister
  • 1/2 cup chicken stock

Directions: Place rough chopped cherries in small bowl. In a small saute pan bring Jagermeister and chicken stock to a simmer. Pour hot Jagermeister and chicken stock over dried cherries and allow to reconstitute.

JAGERMEISTER CORNBREAD STUFFING

  • 36 oz good store bought cornbread
  • 2 oz softened butter
  • 2 eggs
  • 2 tbsp fresh sage, chopped
  • 1 tbsp ground nutmeg
  • 1 tbsp vanilla extract
  • 1 tbsp Jagermeister
  • 1/4 cup heavy cream

Directions: In a large bowl crumble cornbread. Add all the above ingredients. Add Jagermeister and butter, caramelized onion, shallot, and garlic. Add Jagermeister spiced pecans. Add Jagermeister hydrated cherries and liquid (Jagermeister and chicken stock). Season with kosher salt and pepper and mix well. 

Lightly butter a 2 inch deep 12 inch x 10 inch baking pan. Add the Jagermeister cornbread stuffing mixture and pack tightly. With a small knife create crosshatch marks on top of Jagermeister cornbread. Drizzle a small amount of melted butter on top.

Place in 350ºF degree oven and allow to cook until edges just begin to brown. About 20 minutes. Remove from oven and allow to cool. Cut cornbread into squares and serve warm.


JAGERMEISTER HOLIDAY COCKTAILS

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BASIL CRANBERRY FIX

  • 1 part Jägermeister
  • 1 part Bourbon
  • 3/4 part Lemon Juice
  • 6-8 Aromatic Mint & Basil Leaves Muddled
  • 4-5 Cranberries
  • 3/4 part Spiced Simple Syrup

Glass: Frozen 11 oz Old Fashioned Glass

Ice: Crushed Ice

Garnish: Mint Sprig/Cranberries & Powdered Sugar

Method: Muddled/Shaken/Stirred

 

JAGERMEISTER MERRY MULLED CIDER

  • 3/4 part Jägermeister
  • 3/4 part Bourbon
  • 4-5 parts Apple Cider
  • 1 heaping teaspoon Maple Butter

Garnish: Cinnamon Stick

Glass: Mug

Method: Heat cider in advance (keep hot in electric kettle) and build in the mug. Stir to dissolve maple butter garnish & serve.

*Maple Butter: 1 cup butter softened, 1/2 cup brown sugar, 1/4 cup maple syrup. Combine together and chill in refrigerator for 30 minutes.

JAGERMEISTER COLD BREW

  1. 1 part Jägermeister
  2. 1/4 part Vanilla Simple Syrup
  3. 3 parts Cold Brew

Garnish: Fresh Whipped Cream with Cracked Allspice

*Vanilla Simple Syrup: 12 oz water, 12 oz sugar, 1 whole vanilla bean. Combine water and sugar to a boil in a medium saucepan. Remove the pan from the heat, stir in the vanilla, and cool to room temperature.

JAGERMEISTER HOLIDAY OLD FASHIONED

  • 1 part Jägermeister
  • 1 part Ritterhouse Rye
  • 2 bar spoons Spiced Cider Maple Syrup
  • Dash Chocolate Bitters
  • Dash Pimento Bitters

Garnish: Orange Peel & Star Anise

Glass: Frozen 11 oz Old Fashioned Glass

Ice: 2x2 Cube

Method: Build in glass, stir, garnish & serve.

Spiced Cider Maple Syrup: 12 oz maple syrup, 12 oz cider, 10-12 cracked cinnamon sticks. Combine and bring to boil. Turn off heat and let steep. Strain and keep refrigerated.


Prost!

Don't forget, the proper shot of Jägermeister should be served ice cold (at -18º to be precise).

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Bites, BubblyCarly PetroneComment