![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2017\/12\/1108-composit-shot.jpg\")
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Bring the taste of Tennessee to your dinner table this Christmas, with authentic American-style recipes from Jack Daniel\u2019s Tennessee Honey.<\/p>\n
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FACEBOOK<\/a> | INSTAGRAM<\/a> | TWITTER<\/a> | YOUTUBE<\/a><\/p>\n Mr Jack used his whiskey to bring people together, and this long-standing tradition is still as true today as it was when he founded his distillery over 150 years ago. He was also known as a great host and an independent spirit, so what better way to celebrate Christmas than by kicking back with a glass of Jack Daniel\u2019s Tennessee Honey over ice and serving up a feast that Mr Jack himself would be proud of.<\/p>\n 1108 – composit shotJack Daniel\u2019s Tennessee Honey is a finely crafted blend of Jack Daniel\u2019s Tennessee Whiskey and a unique honey liqueur of our own making, ideal to enjoy with family and friends. Its sweet taste and smooth finish is perfect for pairing with delicious Tennessee-style dishes fit for a festive feast.<\/p>\n From a succulent Jack Daniel\u2019s Tennessee Honey glazed turkey with a chunky bacon and sourdough stuffing, and spice rubbed pulled pork with a Jack Daniel\u2019s Tennessee Honey salsa to a Jack Daniel\u2019s Tennessee Honey pecan pie topped with whipped cream, these dishes are sure to delight your guests. So why not enjoy the Christmas the Jack way.<\/p>\n <\/p>\n Jack Daniel\u2019s Tennessee Honey glazed turkey with Jack Daniel\u2019s Tennessee Honey deglazed gravy<\/strong><\/p>\n Prep time: 30 minutes Ingredients:<\/p>\n Jack Daniel\u2019s Tennessee Honey glazed turkey<\/strong><\/p>\n 5-6 kilo fresh turkey, giblets and neck removed to make a stock (recipe to follow) 100ml Jack Daniel\u2019s Tennessee Honey cooked down to 50ml Jack Daniel\u2019s Tennessee Honey gravy<\/strong><\/p>\n 120ml Jack Daniel\u2019s Tennessee Honey Method:<\/p>\n Preheat oven to 180C, 160 fan-assisted, with rack on lowest position. \nAdd 500ml water to bottom of pan, if it dries out in beginning, you may need to add more water. Tent the turkey loosely with foil if it browns too quickly. Turkey giblet stock for gravy<\/p>\n Prep time: 15 minutes Ingredients:<\/p>\n 1 tbsp oil Method:<\/p>\n Place oil in a large and heavy gauge sauce pan, saut\u00e9 the neck, giblets and vegetables and cook 5 minutes. Sour dough bread stuffing with Jack Daniel\u2019s Tennessee Honey glazed bacon and apples<\/strong><\/p>\n If not baking inside the bird<\/p>\n Prep time: 15 minutes Equipment:<\/p>\n 5 litre baking dish Ingredients:<\/p>\n 75ml Jack Daniel\u2019s Tennessee Honey, 60ml to deglaze and 15ml to drizzle over stuffing * If baking inside the turkey decrease stock by 100ml, stuffing is done when instant read thermometer reaches 73C 165F<\/p>\n Method:<\/p>\n 1. Preheat oven 220C or 200 fan-assisted.<\/p>\n 2. Place bread cubes on two trays and bake for 20 minutes, rotating until just dried out. Let cool and transfer to a large mixing bowl.<\/p>\n 3. Pour oil into a large skillet and cook onions and celery for 5 minutes over medium heat and add dried herbs and apples, stirring until golden for a further 5 minutes. Season with salt and pepper.<\/p>\n 4. Add vegetables and apples to the bread cubes along with 800ml stock and 100g butter. Let the liquid absorb for 10 minutes add more if needs necessary. You want it moist but not sitting in excess stock.<\/p>\n 5. Clean skillet and cook bacon for 3 minutes, strain and place back in skillet and pour 60ml Jack Daniel\u2019s Tennessee Honey into pan, cook 1 minute more. Add half to stuffing mix. Place stuffing in buttered dish and top with rest of bacon, butter and Jack Daniel\u2019s Tennessee Honey. Cover and can be chilled until needed. If you want to cook inside bird, stuff loosely into cavity and neck flap. Do not pack tightly. Any leftover, bake in dish with 50ml stock poured over the top until golden.<\/p>\n 6. 1 hour before turkey is done cooking, remove from refrigerator and bring to room temperature before baking.<\/p>\n 7. Bake 30 minutes with foil. After 30 minutes, remove foil and bake about 15-20 minutes longer, until golden.<\/p>\n Spice rubbed pulled pork with cranberry and Jack Daniel\u2019s Tennessee Honey salsa<\/strong><\/p>\n Prep time: 30 minutes Ingredients:<\/p>\n Rub<\/p>\n 60ml Jack Daniel\u2019s Tennessee Honey Jack Daniel\u2019s Tennessee Honey cranberry sauce<\/strong><\/p>\n 60ml Jack Daniel\u2019s Tennessee Honey To serve<\/p>\n 8-10 buns Method:<\/p>\n 1. Preheat oven to 150C or 130 fan-assisted<\/p>\n 2. Combine spices, and add vinegar and Jack Daniel\u2019s Tennessee Honey and rub all over the pork. Let marinate overnight.<\/p>\n 3. Place on a roasting rack with 500ml water at bottom, cover with foil and roast for 8 hours covered. For the last hour, uncover and baste every 15 minutes with pan juices, may need to top up with more water if pan juices evaporate through the cooking. Check every hour to see level of water.<\/p>\n 4. Remove when temperature registers 82C, cover with foil and it will continue to cook to 89 (when the pull happens).<\/p>\n 5. Pour pan juices into degreaser cup and place pan over two burners. Add Jack Daniel\u2019s Tennessee Honey to pan and cook for 1 minute scraping all the good brown bits into the juice. Add to degreaser. Save the juice to mix with the pork when pulled.<\/p>\n 6. To make cranberry sauce add all but Jack Daniel\u2019s Tennessee Honey and jalapeno to pan, bring to boil and reduce heat. Simmer for 15-20 minutes, add Jack Daniel\u2019s Tennessee Honey and jalapeno when you take off heat. Yields 650g<\/p>\n 7. Remove pork and pull with two forks until it is all shredded. Add the juice to pork or serve on side.<\/p>\n 8. Serve with buns, lettuce and cranberry sauce. Pickles and Onions great for crunch factor.<\/p>\n Sweet potato puree with Jack Daniel\u2019s Tennessee Honey candied pecans<\/strong><\/p>\n \u00b7 Prep time:15 minutes<\/p>\n Cook time: 25 minutes Ingredients:<\/p>\n Sweet potato puree<\/p>\n 6 sweet potatoes, peeled and cut into even size chunks Glazed Jack Daniel\u2019s Tennessee Honey pecans<\/strong><\/p>\n 60ml Jack Daniel\u2019s Tennessee Honey Method:<\/p>\n Place sweet potato chunks into a pot of cold water with 1tbsp salt and bring to boil. Cook for 15-20 minutes until fork tender. Drain and blend in food processor until smooth. Add cream and butter. Adjust seasoning. Okra succotash with Jack Daniel\u2019s Tennessee Honey warm vinaigrette<\/strong><\/p>\n Prep time: 15 minutes Ingredients:<\/p>\n Succotash<\/p>\n 60ml Jack Daniel\u2019s Tennessee Honey Vinaigrette<\/p>\n 1 tbsp cider vinegar Method:<\/p>\n Pour 1 tbsp oil into large skillet and saut\u00e9 onion for 4 minutes, add garlic cook 1 more minute add corn and cook for 2 minutes, add tomatoes and Jack Daniel\u2019s Tennessee Honey and cook 1 minute. Remove and pour into bowl, cover. Jack Daniel\u2019s Tennessee Honey pecan pie with whipped cream<\/strong><\/p>\n Prep time: 20 minutes plus 1 hour 15 minutes resting time for dough Ingredients:<\/p>\n For the crust<\/p>\n 185g plain flour Pie Filling<\/p>\n 45ml Jack Daniel\u2019s Tennessee Honey To serve<\/p>\n 200ml double cream, whipped<\/p>\n Method:<\/p>\n 1. Preheat oven to 220C or 200 fan-assisted for pie shell<\/p>\n 2. To make the pastry- pour flour, sugar, salt and butter in a food processor and pulse until it resembles sand. Slowly pour the water in and pulse until it comes together in a ball. Form into a disc and wrap in cling film. Refrigerate for 1 hour to rest.<\/p>\n 3. Roll the dough out into 28cm circle and place in 23cm pie tin. Fold the overhanging crust under and crimp the edges. Refrigerate for 30 minutes or freezer for 15 minutes-this will prevent shrinkage, well worth the time.<\/p>\n 4. To prevent pastry from puffing up, prick the base of the pie with fork in several places. Place parchment or a large coffee filter inside tin and place dried beans to weight it down. Bake for 20 minutes, remove beans and bake 5 more. Cool completely before adding filling.<\/p>\n 5. Whisk together all the filling ingredients together up to and including chopped pecans. Pour the filling into shell and arrange remaining whole pecan pieces on top, sinking them a bit.<\/p>\n 6. Reduce oven to 180C or 160 fan-assisted. Bake for 25-30 minutes or until set along sides with a hint of jiggle in the middle.<\/p>\n 7. Cool at least an hour and serve with whipped cream.<\/p>\n Your friends in Tennessee remind you to drink responsibly<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Celebrate Christmas in true Tennessee style with Jack Daniel\u2019s Tennessee Honey Bring the taste of Tennessee to your dinner table this Christmas, with authentic American-style recipes from Jack Daniel\u2019s Tennessee Honey. FACEBOOK | INSTAGRAM | TWITTER | YOUTUBE Mr Jack used his whiskey to bring people together, and this long-standing tradition is still as […]<\/p>\n","protected":false},"author":5,"featured_media":381977,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[6562,7831,16755,17404,7677,23716],"class_list":["post-380493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clubs","tag-celebrate","tag-christmas","tag-daniels","tag-honey","tag-jack","tag-tennessee"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/380493","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=380493"}],"version-history":[{"count":3,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/380493\/revisions"}],"predecessor-version":[{"id":381978,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/380493\/revisions\/381978"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media\/381977"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=380493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=380493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=380493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Recipes<\/h3>\n
![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2017\/12\/1108-turkey-shot-branded.jpg\")
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\nCook time: 3 \u2013 3 \u00bd hrs approximately, stuffed
\nServes: 8<\/p>\n
\n2 sprigs each of fresh thyme, rosemary and sage
\nHead of garlic, cut in half \u2013 if not using the stuffing
\n1 tbsp olive oil
\nSalt and pepper for skin and cavity (about 2 tbsp sea salt and 1 tbsp pepper)
\nJack Daniel\u2019s Tennessee Honey glaze<\/p>\n
\n50g unsalted butter
\n20ml soy sauce
\n40ml runny honey
\n10-15ml hot sauce (Tabasco or Louisiana)
\n1 tbsp dark marmalade
\n1 tbsp cider vinegar<\/p>\n
\n57g (4 tbsp) turkey drippings fat or butter
\n50g (4 tbsp) flour
\n600ml of stock for gravy<\/p>\n
\nBring turkey out of fridge, one hour before roasting, to reach room temperature. Pat dry and stuff the cavity with garlic and herbs if not using stuffing. Stuff it loosely in cavity as well as neck cavity and fold skin down under bird. Bake any remaining stuffing in buttered dish.
\nPlace turkey on rack in large roasting tin. Oil and season the turkey generously with salt and pepper.
\nTie the legs together and tuck the wing tips under the body.<\/p>\n
\nBaste with pan liquid every 30 minutes. You may need to top up with water. Towards the last 30 minutes of roasting brush the turkey every 10 minutes with glaze.
\nRemove turkey and tip the juices from cavity in pan. Pour the juices into a fat separator. Set turkey aside on a board to rest for 30 minutes loosely tented by foil.
\nPlace the turkey roaster over two burners and add 150ml Jack Daniel\u2019s Tennessee Honey, scraping to get all the good brown bits, cook for about 1 minute and tip into your gravy fat separator along with the other pan liquid. You should have 100ml golden liquid. Strain to remove any bits. Reserve the fat from the stock. Add the pan juices to your 500ml giblet stock.
\nAdd the fat (should have if not use butter) and flour in roasting tin and whisk cooking about 1 minute and gradually add your stock to pan, cook for about 5 minutes then adjust seasoning.
\nYield is 1 pint of gravy roughly.
\nRemove stuffing and place turkey on platter, garnish as you like.<\/p>\n
\nCook time: 1 hour
\nYields: 500ml roughly<\/p>\n
\nGiblets and neck patted dry, discard liver
\n1 onion, quartered
\n1 carrot, roughly chopped
\n1 celery rib, roughly chopped
\n2 garlic clove smashed
\n1 ltr unsalted chicken stock<\/p>\n
\nAdd stock and simmer for one hour, skimming off fat as it simmers.
\nStrain the stock and hold in sauce pan until needed for gravy. Should have 500ml, if not add some water.<\/p>\n
\nCook time: 1 hour and 20 minutes, including drying bread
\nServes: 8 -10<\/p>\n
\n32cm x 24cm x 6.5cm generously buttered check size<\/p>\n
\n800g loaf of quality sourdough, remove the ends, cut into 2cm cubes
\n1-2 tbsp olive oil
\n1 sweet onion, diced 2cm in size
\n2 celery ribs, diced 2cm in size
\n1 tsp dried sage
\n1 tsp dried parsley
\n1 tsp dried thyme
\n1 tsp dried rosemary
\n2 sweet red apples peeled, cored and diced 2cm in size
\nSalt and pepper to taste
\n800ml unsalted chicken or turkey stock. Stock amount may vary depending on bread, sourdough is quite spongey and absorbs more than plain bread.
\n125g unsalted butter, diced (use 100g in stuffing and top with the remaining 25g)
\n200g lardons<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2017\/12\/1108-pulled-pork.jpg\")
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\nCook time: 8-9 hours for pork plus 1 hour resting time, sauce 15-20 minutes
\nServes: 8<\/p>\n
\n60ml Jack Daniel\u2019s Tennessee Honey to deglaze pan after cooking
\n1 tsp ancho powder
\n1 tsp guajillo powder
\n1 tbsp smoked paprika
\n2 tsp aleppo chili
\n1 tbsp garlic powder
\n1 tbsp onion powder
\n1 tsp cinnamon
\n1 tsp allspice powder
\n2 tbsp brown sugar
\n2 tbsp sea salt
\n2 tbsp cider vinegar
\n\u00bd shoulder of pork with the bone in, should weigh about 6 kilo, skin removed and think layer of fat (your butcher can prepare this for you)<\/p>\n
\n450g cranberries
\n100g caster sugar
\n50g brown sugar
\n\u00bd red onion, diced
\n1 jalapeno, sliced<\/p>\n
\nLettuce
\nPickles (optional)
\nPickled red onions (optional)<\/p>\n
\nServes: 8<\/p>\n
\n1 tbsp salt for water
\n120 ml double cream
\n60g butter
\nSalt to season<\/p>\n
\n40g butter
\n100g pecan halves, roughly chopped
\n1 tbsp fresh rosemary chopped
\n1 tbsp thyme leaves
\nSea salt to sprinkle<\/p>\n
\nPlace in serving dish and cover.
\nPlace butter in skillet and add pecans, cook 2 minutes. Add Jack Daniel\u2019s Tennessee Honey and cook 1-2 minutes more. Strain butter and drizzle over potatoes and top with nuts, sprinkle with rosemary and sea salt.<\/p>\n
\nCook time: 15 minutes
\nServes: 8<\/p>\n
\n2 tbsp vegetable oil, divided
\n1 sweet onion, diced
\n2-3 garlic cloves, minced
\n5-6 ears of corn, taken off the cob
\n200g of cherry tomatoes red and yellow
\n350g of okra, washed and sliced in three pieces
\nSalt and pepper
\n2 tbsp fresh chopped parsley
\n1 tbsp fresh thyme leaves<\/p>\n
\n1 tsp Dijon mustard
\n3 tbsp vegetable oil<\/p>\n
\nAdd remaining oil and okra cook 5-7 minutes, add to bowl.
\nMake vinaigrette by adding Jack Daniel\u2019s Tennessee Honey to pan and cook 1 minute, whisk in vinegar, Dijon and oil. Toss over succotash. Season with salt and pepper. Garnish with parsley and thyme.<\/p>\n![\"\"](\"https:\/\/www.intouchrugby.com\/magazine\/wp-content\/uploads\/2017\/12\/1108-pecan-pie-branded-1.jpg\")
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\nCook time: 45-50 minutes, (includes blind baking)
\nServes: 8<\/p>\n
\n\u00bd tsp salt
\n1 tsp sugar
\n113g ice cold, unsalted butter cubed
\n2 tbsp ice cold water<\/p>\n
\n100g Lyles\u2019 golden syrup
\n200g brown sugar
\n1 tsp mixed spice
\n60g unsalted butter, melted
\n4 large eggs
\n1 tsp vanilla paste
\n150 g, pecan halves – 100g chopped and 50g for top of pie<\/p>\n