Crown Royal, along with cookbook author Genevieve Ko and food blogger Susan Palmer, developed an entire Season Of Maple Thanksgiving dinner menu- featuring Crown Royal Maple Finished Whisky as the key (and seasonal) ingredient!
We all know and love the traditional Thanksgiving turkey, but why not try Allspice Roasted Duck with Balsamic and Crown Royal Maple Finished Glaze to wow your dinner party with an over-the-top dinner entrée? Roasted delicata squash and sage sweet potatoes have a hint of Crown Royal Maple Finished that adds the warm maple flavor without an overwhelming sweetness. Finish the evening with the favorite Pumpkin Crown Cake and Mulled Crown Royal Maple Finished Apple Cider—the perfect finish to your #SeasonofMaple Thanksgiving dinner.
1 medium delicata squash
3 tablespoons unsalted butter
2 tablespoons light brown sugar
1 tablespoon Crown Royal Maple Finished Whisky
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne pepper
- Heat your oven to 400 degrees.
- With a sharp knife, cut the stem end of the delicata squash off until it reveals the inside of the squash. Using a spoon, scrape the seeds and pulp out of the squash. Cut the squash into ½ inch rings and transfer to a large baking dish and lay flat.
- In a small frying pan over medium heat, melt the butter until it just begins to brown. Whisk in the brown sugar and Crown Royal Maple Finished Whisky. Stir until the sugar has mostly dissolved.
- Pour the butter/sugar mixture over the squash, coating each piece evenly. Season with the salt, black pepper and cayenne pepper.
- Roast for 25-30 minutes or until the squash is tender and golden brown. Serve immediately.
Active Time: 10 minutes
Total Time: 50 minutes
1/2 cup Crown Royal Maple Finished Whisky
3 tablespoons extra-virgin olive oil
2 tablespoons maple syrup
2 tablespoons thinly sliced fresh sage leaves, plus leaves for garnish
2 garlic cloves, finely chopped
1/4 teaspoon crushed red chile flakes
3 large sweet potatoes, scrubbed and cut into 1-inch-thick rounds
Kosher salt and freshly ground black pepper
2 ounces very thinly sliced prosciutto
1 ounce Parmigiano-Reggiano cheese
- Preheat the oven to 425DF.
- In a large bowl, stir the Crown Royal Maple Finished Whisky, oil, maple syrup, sage, garlic, and chile. Add the sweet potatoes and toss until evenly coated. Arrange the sweet potatoes in an even layer on a half sheet pan and sprinkle generously with salt and pepper.
- Roast, carefully turning the sweet potatoes once, until the sweet potatoes are browned and tender, about 40 minutes.
- Transfer the sweet potatoes to a serving platter. Drape the prosciutto over the sweet potatoes. Use a vegetable peeler to shave thin strips of Parmesan on top, then garnish with sage leaves.
Serves approximately 4 people.
1 – 4 to 5 pound Duck, next and giblets removed from cavity.
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon allspice
1 pound assorted red and sweet potatoes, cut into 1 inch dice
For the glaze:
½ cup balsamic vinegar
¼ cup Crown Royal Maple Finished Whisky
- Heat your oven to 450 degrees. Prepare a baking sheet fitted with a rack with 1 cup of water poured in the bottom.
- In a small bowl, mix together the salt, pepper and allspice.
- Wash the inside and outside of the duck and pat completely dry with paper towels. Score the skin all over with a sharp knife, careful not to cut too far into the flesh. Rub both sides of the duck with allspice mixture and sprinkle any remaining in the inside of the duck.
- Place the duck on the baking sheet breast side down and roast for 35 minutes.
- While the duck is roasting, in a small saucepan mix the balsamic vinegar and Crown Royal Maple Finished Whisky. Bring to a bowl and reduce by ¼.
- After 35 minutes, remove the duck and prick the skin with the tip of your knife. Carefully remove the duck from the rack to a cutting board and pour out the rendered fat. Arrange the potatoes on the bottom of the roasting pan, replace the rack and the duck breast side up.
- Generously brush the glaze all over the duck and return to the oven to roast for another 35 minutes.
- After 35 minutes, remove the pan, flip one more time and brush the glaze one more over the duck. Return to the oven to roast for an additional 15 minutes or until the internal temperature reaches 165 degrees.
- Once finished cooking, let rest tented with foil for 15 minutes before serving. Serve with the duck fat roasted potatoes and additional glaze over the carved duck.
Active Time: 20 minutes
Total Time: 1 hour 20 minutes, plus cooling
1 cup raisins
1/2 cup plus 1 tablespoon Crown Royal Maple Finished Whisky
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon salt
1 cup granulated sugar
1 cup packed light brown sugar
1 cup vegetable oil
4 large eggs
1 (15-ounce) can pure pumpkin
12 ounces mascarpone cheese
1 cup confectioners’ sugar
Dried apricots, candied ginger, candied orange peel, or other dried fruit, cut into decorative shapes, for garnish
- Preheat the oven to 350°F. Generously coat a 12-cup domed cake pan or Bundt pan with nonstick baking spray.
- In a small microwave-safe bowl, combine the raisins and 1/4 cup Crown Royal Maple Finished Whisky. Microwave for 3 minutes and cool completely.
- Meanwhile, in a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, and salt. In another large bowl, whisk the granulated sugar, brown sugar, oil, eggs, pumpkin, and 1/4 cup Crown Royal Maple Finished Whisky until smooth. Add the flour mixture and whisk until smooth, then fold in the raisins with its Crown Royal Maple Finished Whisky. Transfer to the prepared pan.
- Bake until golden brown and a tester or skewer inserted comes out clean, 55 to 60 minutes. Let cool in the pan on a wire pack for 10 minutes. Unmold onto the wire rack and cool completely.
- In a large bowl, whisk the mascarpone, confectioners’ sugar, and remaining tablespoon Crown Royal Maple Finished Whisky. Transfer to a piping bag fitted with a 1/4-inch plain tip or large resealable plastic bag with a 1/4-inch hole snipped in one corner. Pipe the frosting around the base, sides, center, and top of the cake to resemble the trim of a crown. Decorate with the dried fruit to resemble jewels on a crown.
4 cups apple cider
3 tablespoons light brown sugar
4 cinnamon sticks
1 tablespoon whole cloves
8 strips orange zest
1 cup Crown Royal Maple Finished Whisky
¼ cup Triple Sec
Orange slices and additional cinnamon sticks for garnish
- In a medium saucepan over medium heat, whisk together the apple cider and brown sugar. Stir in the cinnamon sticks, whole cloves and orange zest. Bring the cider barely to a simmer and remove from the heat. Stir in the Crown Royal Maple Finished Whisky and Triple Sec.
- Place a slice of orange and cinnamon stick in each glass and pour the mulled cider over.