Love it or hate it, Valentine’s Day is coming. For those of you tired of cliché chocolates and price-gouged roses, we have a proposal: skip the dinner reservations in lieu of an intimate homemade dinner for two this Valentine’s Day. Naturally, this recipe roundup has a bourbon theme, making it perfect for the whiskey lover in your life. We’ve got multiple courses, a meat dish with a french name, and dessert covered, so all you’ll need is a few candles and some mood music to create the perfect romantic night in. And for those of you without a special someone this year, these recipes can easily be doubled or tripled for your Galentines’ and Palentines Day celebrations. 

Old Fashioned Bourbon Sweetheart Salad

Fresh mixed greens tossed with a Garrison Brothers Small Batch Bourbon-old fashioned vinaigrette and topped with goat cheese, toasted pecans, strawberries and mandarin oranges.

Muise Innovations

Yield: 2 Servings

INGREDIENTS:

Garrison Brothers Bourbon-Old Fashioned Vinaigrette:

  • 1 Tbsp. Garrison Brothers Small Batch Bourbon
  • 2 Tbsp. Honey
  • 2 Tbsp. Apple Cider Vinegar
  • 1 Tbsp. Orange Juice
  • 1 tsp. Dijon Mustard
  • Taste Salt & Black Pepper
  • ¼ Cup Vegetable Oil

Salad:

  • 3 Cups Mixed Greens
  • ½ Cup Goat Cheese, Crumbled
  • ½ Cup Pecan Halves, Toasted
  • ½ Cup Strawberries, Sliced
  • ½ Cup Mandarin Oranges Wedges

DIRECTIONS:

  1. In a small mixing bowl, whisk together the Garrison Brothers Small Batch Bourbon, honey, apple cider vinegar, orange juice, Dijon mustard, salt and black pepper.
  2. Slowly whisk in the vegetable oil until the vinaigrette is emulsified.
  3. In a large mixing bowl, toss the mixed greens in the Garrison Brothers Small Batch Bourbon-old fashioned vinaigrette.
  4. Divide the greens in half onto two plates.
  5. Top each plate with an even amount of goat cheese, pecans, strawberries and mandarin oranges.

 

Bourbon Brie Puff Pastry

Baked brie puff pastry spread with Garrison Brothers Small Batch Bourbon-apricot preserves and sliced almonds, garnished with fresh fruit and chopped mint.

Muise Innovations

Yield: 2 Servings

  • ¼ Cup Garrison Brothers Small Batch Bourbon
  • 1 Cup Apricot Preserves
  • ¼ Cup Almonds Slices
  • 8 Each Puff Pastry Sheets, 2×2” Squares
  • 1 Cup Brie Cheese, Cubed
  • Garnish Fresh Fruit
  • Garnish Mint

DIRECTIONS:

  1. Preheat an oven to 350⁰F.
  2. Heat a small sauté pan with the apricot preserves on medium heat.
  3. Add in the Garrison Brothers Small Batch Bourbon and bring to a simmer for 5 minutes.
  4. Stir in the almonds and remove from the heat to cool.
  5. Place each piece of puff pastry into a greased mini muffin tin.
  6. Place a piece of brie in the bottom of each puff pastry.
  7. Spoon 1 Tbsp. of the Garrison Brothers Small Batch Bourbon apricot preserves on top of the brie.
  8. Bake for about 15 minutes, or until the puff pastry has become flaky.
  9. Garnish with a piece of fresh fruit and mint.

 

Bourbon Fillet Au Poivre

Peppercorn-crusted fillet medallions seared and drizzled with a Garrison Brothers Small Batch Bourbon pan sauce, served with garlic mashed potatoes and grilled asparagus.

Muise Innovations

Yield: 2 Servings

INGREDIENTS:

  • ¼ Cup Garrison Brothers Small Batch Bourbon
  • 2 Each Fillet Medallions
  • 2 Tbsp. Peppercorns, Coarsely Ground
  • Taste Salt & Black Pepper
  • 1 Tbsp. Vegetable Oil
  • 2 Tbsp. Shallot, Minced
  • 1/3 Cup Heavy Cream
  • 2 Tbsp. Butter
  • 1½ Cups Garlic Mashed Potatoes
  • ½ lb. Asparagus, Grilled

DIRECTIONS:

  1. Coat the fillet medallions in the ground peppercorns and season with salt.
  2. Heat the vegetable oil in a medium sauté pan on medium heat.
  3. Sear the fillet medallions for about 3 minutes on each side or until cooked to desired doneness.
  4. Remove the fillet medallions from the pan and add in the shallots.
  5. Cook them for about 2 minutes, or until the shallots are sweating.
  6. Deglaze the pan with the Garrison Brothers Small Batch Bourbon and then add in the heavy cream, salt and black pepper.
  7. Simmer for 3 minutes, or until the sauce has reduced by half.
  8. Turn off the burner and melt the butter while whisking until it is incorporated.
  9. Place a fillet on each plate, drizzle with an even amount of the Garrison Brothers Small Batch
  10. Bourbon pan sauce and serve with half of the garlic mashed potatoes and grilled asparagus.

 

Bourbon Apple Crisp

Fresh apples tossed with Garrison Brothers Small Batch Bourbon, brown sugar and cinnamon, topped with an oatmeal streusel, baked until golden brown and topped with vanilla ice cream.

Muise Innovations

Yield: 2 Servings

INGREDIENTS:

Filling:

  • ¼ Cup Garrison Brothers Small Batch Bourbon
  • 1 Tbsp. Butter, Melted
  • 2 Tbsp. Brown Sugar
  • 2 tsp. Cornstarch
  • ½ tsp. Cinnamon
  • 2 Cups Apple Slices, Peeled
  • Streusel:
  • ¼ Cup All-Purpose Flour
  • ¼ Cup Rolled Oats
  • ¼ Cup Brown Sugar
  • 1 tsp. Cinnamon
  • 2 Tbsp. Butter, Small Diced
  • Topping:
  • 3 Scoops Vanilla Ice Cream

DIRECTIONS:

  1. Preheat an oven to 350⁰F.
  2. Combine the flour, rolled oats, brown sugar and cinnamon in a food processor to make the streusel.
  3. Mount in the butter and pulse until the mixture becomes crumbly, then refrigerate.
  4. In a small bowl, whisk together the Garrison Brothers Small Batch Bourbon, melted butter, brown sugar, cornstarch and cinnamon.
  5. Toss the apples in the Garrison Brothers Small Batch Bourbon mixture and lay them in a greased baking dish.
  6. Top with a thin layer of the crumbled streusel and bake for about 25 minutes, or until the streusel topping has set.
  7. Serve with vanilla ice cream.