Kitchen 56
Spice up your cocktail with gourmet eats
Thanksgiving Pizza
RECIPE
For the Pizza Dough
It can also be made using store-bought pizza dough, or most pizza shops are happy to sell you dough that is ready to roll, top, and cook it you ask them! Rolling the dough out thin and grilling the dough (on the grill or in a grill pan) makes for a lighter, crispier pizza! But for this recipe, we will be using French Bread for a hot, hearty, crispy treat.
Vanilla Cold Brew Butter
2 sticks of butter softened, not melted
1/4 cup good quality olive oil
1/4 cup Jägermeister Cold Brew
1 1/2 tsp pure vanilla extract
Pinch of salt and black pepper
Fold together with a rubber spatula, leave at room temperature
Pumpkin Ricotta Spread
1 15-ounce can of organic pumpkin puree
8 ounces ricotta cheese
1/3 cup brown sugar
1 tbsp honey
2 tbsp Jägermeister Cold Brew
1/4 tsp pumpkin pie spice
2 tbsp chopped sage
1 tbsp salt
Mix all ingredients together in a bowl
Jägermeister Cranberry
½ cup dried cranberries
¾ cup Jägermeister
3 tbsp granulated sugar
1 tsp of salt
Place all ingredients in a saucepot, bring to a boil
Once at a boil, remove from heat and set aside.
Chicken Apple Sausage
1 package of 4-6 uncooked chicken apple sausage links
2 tbsp canola oil
¼ cup Jägermeister
Medium dice the chicken apple sausage and saute on high heat until brown, 4-6 min
Deglaze with Jägermeister , and then set aside
Jagermeister Balsamic Glaze
½ cup balsamic vinegar
½ cup Jägermeister
Reduce vinegar and Jägermeister to a syrup consistency
Crispy Chicken Skins
5 pieces of chicken skin
Place chicken skins on a rack, sprinkle with salt and black pepper
Cook at 350 degrees for 25 minutes or until brown and crispy
Remove from oven, let cool, and then chop
To Build This Dish
Half French bread and brush generously with the vanilla cold brew butter
Spread pumpkin ricotta spread on bread
Top with cranberries and cooked chicken sausage
Place in a 450-degree oven for 4 minutes or until the bread is golden and crispy and toppings start to char.
Garnish with plenty of grated good quality Parmigiano
Drizzle with Jägermeister balsamic syrup and sprinkle with crispy chicken skins
Enjoy!!
Celebrity Chef Chris Santos, our Chef Meister, and Jägermeister Ambassador believes that the front of the house & back of the house is the Heart of the House. The Heart of the House is one combined unit working together, passionately creating food, beverage & hospitality.
1 part Jagermeister
1 part Bourbon
½ part Lemon juice
¼ part Simple
Bar spoon Pumpkin Butter
Egg white
2 Dash Bittermen’s Burlesque Bitters
Ice: Dry Shake/Shake/ Double Strain
Garnish: Bitters over the top of egg foam
Glass: Coupe
Method: Dry Shake/Double Strain
Tips & Tricks:
If making for a small group separate your egg whites and put them in a squeeze bottle or maple syrup dispenser. This will save you the time of cracking them in-between drinks. Also if you don’t want to turn your arms into noodles throughout the night hit the cocktail with a Stick blender or handheld milk frother to make short work of integrating the egg white and skipping the dry shake all together.
The combination of JMCB and the Bourbon have all the flavor they need hold their own against the rich, sweet, salty, and umami flavors of the flatbread, with the pumpkin butter tying the knot of flavors between the dish and the drink. The mouthfeel of this cocktail is amazing, helping it really roll around the palate and coat your mouth between bites. The acidity of the lemon then cuts through the rich ricotta flavors lingering between bites giving you a little relief while making you want to go back for more.
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