Thanksgiving

Orange & Cranberry Whiskey Glazed Cornish Hens

For the Glaze:

2 TBSP Whiskey

1 cup Cranberry Sauce (Golden Eagle Syrup cranberry sauce)

1/2 cup Golden Eagle Syrup

1/2 cup Orange juice

1 orange peeled and quartered

1/2 tsp Pepper

1/2 tsp salt

1/4 tsp thyme

1/4 tsp ginger

For the Hens:

4 Cornish hens (thawed and at room temperature)

1 stick butter

Salt and pepper

Preheat oven to 450 degrees.

Pat dry your hens and place on a baking pan or roasting pan. Liberally rub hens with softened butter. Salt and Pepper. Bake in the oven for 25 minutes. Remove from oven. Lower the temperature of the oven to 350 degrees. Brush the hens liberally with the glaze mixture. Return to the oven and bake 8 minutes more. Remove hens again and glaze again. Cook for additional 8 more minutes.

Remove hens. Glaze again and return for 8 more minutes. Glaze the hens one more time and cook for 4 additional minutes or until a thermometer reads that they have cooked thoroughly.

Bacon Wrapped Brussel Sprouts

32 oz brussel sprouts

1 lb bacon

1/2 cup golden eagle syrup

1 tsp Garlic salt

1/2 tsp Salt

1/2 tsp Pepper

1/4 cup Olive oil

Toothpicks

Preheat oven to 400 degrees. Trim ends of Brussel sprouts and place in a mixing bowl. Pour salt, pepper, garlic salt, olive oil, and Golden Eagle Syrup over Brussel sprouts and mix well until well coated. Cut bacon strips in half and wrap around a single Brussel sprout; secure bacon with a toothpick. Once all of them are wrapped place on a parchment lined baking sheet. Bake for 30-45 minutes or until bacon is crispy.

Almond & Cranberry Curried Couscous

with Kale & Butternut Squash

1 butternut squash (peeled and cubed)

1 onion ( cut into large pieces)

5 cups kale

1/4 cup olive oil

1/2 cup Golden Eagle Syrup

1/2 tsp garlic powder

1/2 tsp Onion powder

Salt

pepper

2 cups Couscous

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp curry powder

1/4 tsp turmeric

1/4tsp salt

1/4 tsp pepper

Preheat oven to 400. Mix butternut squash, Kale and onion together a mixing bowl. Add next 6 ingredients and toss well until well covered. Put onto a parchment lined baking sheet and bake for 30-45 minutes until squash is tender.

While squash is baking prepare couscous according to package directions and add next six ingredients. Let sit on the stove with lid on until squash is finished cooking. Once everything is prepared toss kale, squash, and couscous together and serve with your favorite dish.

Cranberry Pecan Pies

3 eggs

1/2 cup sugar

1 cup Golden Eagle syrup

2 tsp vanilla

1 deep dish unbaked pie shell

1/4 tsp salt

4 TBSP butter

1 cup chopped pecans

3/4 cup cranberries

In a stand mixer beat eggs. Mix in sugar, Golden Eagle Syrup, salt, butter, and vanilla. Sprinkle pecans and cranberries in the bottom of the unbaked pie shell and add filling. Bake in preheated oven at 325 degrees for 45-55 minutes until pie no longer jiggles in the middle.

Spiced Fig Cake

11/2 cups vegetable oil

11/2 cups dark brown sugar

1 cup sugar

1/2 cup Golden Eagle Syrup

3 eggs

11/2 cups Fig Preserves

3 3/4 All Purpose Flour

1 tsp salt

1 1/2 tsp baking soda

1 tsp ground cinnamon

1tsp ground cloves

1tsp allspice

1tsp nutmeg

11/2 cups buttermilk

2 tsp vanilla

1 cup chopped pecans *optional

Combine first 3 ingredients; beat well. Add eggs, one at a time, beating well after each addition. Add fig preserves. Combine flour and next 6 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in vanilla and chopped pecans.

Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 325 for 40 minutes or until a wooden pick inserted in the center comes out clean. Cool cake layers in pans for 5 minutes. Remove layers from pans, and cool on wire racks.

Freeze layers for at least 1 hour before icing. Frost

the cake with Golden Cream Cheese Frosting and drizzle fig glaze over the edge of the cake. Garnish with fresh figs and greenery.

Golden Cream Cheese Frosting

2 1/4 (8oz packages) cream cheese, softened

1/2 cup butter, softened

2 1/4 TBSP Golden Eagle Syrup

3 cups Powdered Sugar

Beat Cream cheese, butter and Golden Eagle Syrup at medium speed with an electric mixer until smooth and creamy. Gradually add powdered sugar, beating at low speed until blended and smooth.

Fig Glaze

1 cup water

8 figs

1/2 cup golden eagle syrup

Cook figs on high until liquid is reduced to half. Remove large fig pieces and refrigerate over night. Pour over cake when ready to serve.