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RECIPES: Old Fashioned Offerings

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Posted at 12:45 PM, Sep 25, 2015
and last updated 2015-09-25 15:45:22-04

Love an Old Fashioned?

Try a fun new twist on the cocktail, along with some delicious dishes from Proof, an American Canteen with these recipes from the show:

Brussels Sprout Salad
11/2 c Brussels Sprout leaves - blanched
8 pieces Pickled Pumpkin
1 oz Port dressing
2 oz Humboldt Fog goat cheese - crumbled
10 ea Dried Cranberries
8 ea Spiced Pecans (We use Black Mesa Ranch brand)

    In a mixing bowl, toss the brussels sprout leaves and pickled pumpkin with the port dressing and place on plate. Top with the rest of the ingredients.

Pickled Pumpkin
4 pounds Pumpkin- peeled and diced
5 c White Sugar
5 c Apple Cider Vinegar
4 Cinnamon Sticks
15 Whole Cloves

    Place pumpkin in a large bowl. In a sauce pan, mix sugar, vinegar, cinnamon and cloves. Bring to a boil and pour over pumpkin. Cover and set aside overnight. Strain the liquid into sauce pan and bring to boil. Remove cinnamon and cloves. Place pumpkin into the liquid and boil for 5 minutes or until transparent but crisp. Allow to cool before serving.

Port Dressing
1 c Port Wine - reduced to 2 T
3 T Red Wine Vinegar
1 t Shallot - minced
Salt and Pepper to taste
¾ c Extra Virgin Olive Oil

    In a mixing bowl, add the port reduction, vinegar, shallot, salt and pepper and whisk. While still whisking, slowly add the extra virgin olive oil.


Spiced Maple Glazed Pork Tenderloin
w/ Caramelized Pear, Roasted Pumpkin and Pumpkin Seeds
1 c Pumpkin - peeled and large diced
2 ea Bosc Pears - peeled and large diced
1 T white sugar
1 ea Pork Tenderloin - silver skin removed
1 t Pumpkin Seeds - toasted
¼ c Maple Syrup
2 whole cloves
1 Cinnamon Stick
Canola Oil
Salt and Pepper
1 t Butter

    Preheat oven to 425 degrees F. In a bowl, toss the pumpkin with oil, salt and pepper. Place on a sheet pan and roast in the oven for about 8 minutes or until tender. Heat a saute pan and add 1 T canola oil, oil should smoke quickly, and immediately add the pears. Continually toss over the heat until pears begin to brown. Add the sugar and keep tossing over heat until sugar is caramelized. Set pears aside.
    Season pork with salt and pepper while heat a large saute pan. Add 1 T canola oil to pan, once oil begins to smoke add the pork tenderloin. Brown the tenderloin on all sides and place on a sheet pan. Roast in the oven until an internal temperature of 125 degrees F is reached and let rest for 10 minutes.
    In a sauce pot add the maple syrup, cloves and cinnamon bring to a light boil. Reduce by ¼ and keep warm.
    In a saute pan, melt the butter over high heat and add the pears and pumpkin. Toss over heat until warmed through. Slice the pork tenderloin. Place pear and pumpkin in center of plate, fan pork over top, spoon maple glaze over pork and top with toasted pumpkin seeds.


Cocktail Quarterly: Old Fashioned
The bourbon we use for all three of our cocktails is Proof's private label bourbon made exclusively for the restaurant by Russell's Reserve. The team hand-selected the barrel that was used to age the liquor, and it is now on display in the restaurant.

Oaked Fashion:
2oz Double Aged Proof Russell's Reserve Bourbon (aged on-site in a Russell's Reserve Barrel)
2 Dashes Fee Brothers Whiskey Aged Bitters
Sugar Cube

Directions: Muddle the sugar cube with the bitters in a glass. Add barrel-aged bourbon and stir.
Pour all ingredients into rocks glass over ice. Garnish with Orange Twist and Brandied Cherry.

Smoked Fashion:
2oz Proof Russell's Reserve Bourbon
2 Dashes Angostura Bitters
.25oz Root Beer Syrup
30 seconds of Mesquite Smoke

Directions: Add all ingredients into cocktail shaker. With handheld smoker filled with mesquite chips, "smoke" the ingredients in the shaker for 30 seconds. Cover with a pint glass and then shake to combine. Pour all ingredients into a rocks glass over ice. Garnish with Lemon Twist and Luxardo Cherry.

Spiced Fashion:
2oz Proof Russell's Reserve Bourbon
2 Dashes Fee Brothers Whiskey Aged Bitters
.25 After in the Age Ginger Snap Liquor
Muddled Sugar Cube
Garnish: Cinnamon Stick, Pinch of cinnamon sugar mixture

Directions: Muddle the sugar cube with the bitters and ginger snap liquor in a glass. Add bourbon and stir.
Pour all ingredients into rocks glass over ice. Pour cinnamon sugar mixture on top of orange slice and caramelize the orange wedge with a hand torch just prior to serving. Garnish with caramelized orange wedge and cinnamon stick.

Proof, an American Canteen, at Four Seasons Resort Scottsdale at Troon North
10600 East Crescent Moon Drive, Scottsdale, AZ 85262
480-513-5088
www.proofcanteen.com