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  • Writer's pictureMary Ann



Filthy Animal – Don’t let the name fool you. This holiday libation features Lairds Brandy, PX Sherry, Falernum, Crème de Cacao, grenadine, ginger syrup, cranberry juice, lemon juice and a splash of ginger ale.

Yields: 1 Cocktail


· 1.5oz Lairds Brandy

· .75oz PX Sherry

· .25oz Falernum

· .25oz Crème de Cacao

· .5oz Grenadine

· .125oz Ginger Syrup

· 1oz Cranberry juice

· .75oz lemon juice

· Splash of Ginger Ale


  • Start with 1.5oz of Lairds Brandy in a shaker.

  • Add in .75oz of PX Sherry.

  • Add in .25oz Falernum.

  • Add in .25oz of Creme de Cacao.

  • Add .5oz of Grenadine to the shaker

  • Add .125oz of Ginger syrup (or a dash, for those who may not have a jigger!)

  • Add 1oz of Cranberry juice

  • Squeeze in .75oz of Lemon juice (or half of a small lemon)

  • Shake!

  • Top it off with a splash of Ginger Ale.

  • Enjoy!

credit Mayter Scott


Rack of Lamb – Chef Brian Landry created a Rack of Lamb masterpiece, perfect for a family holiday meat. Simple and yet full of flavors that blend together, this recipe is easy and elegant. Salt, pepper, olive oil, bacon, green peas, harissa roasted carrots, burnt honey yogurt with a mint pistachio pesto are what this one is made of.

Rack of Lamb

With harissa carrots, peas, lamb bacon, burnt honey yogurt, mint pistachio pesto

Serves: 2

Rack of Lamb

1 rack of lamb



Olive oil

¼ c Bacon

1 c Green peas

Harissa roasted carrots (recipe below)

Burnt honey yogurt (recipe below)

Mint pistachio pesto (recipe below)


Cut full rack of lamb in half (each half will make a full entree). Season rack well with salt and pepper. In a hot pan, add a small amount of olive oil and heat on medium high. Place the rack in the pan and sear meat on all sides. Take a metal rack and place over a sheet pan; remove lamb from pan and place on rack. Cook lamb in a 400 degree oven until it reaches 125 degrees (medium rare) or desired doneness. Let lamb rest for 10 minutes before slicing.

Dice bacon and cook in a saute pan over medium heat until fat is rendered. Add green peas and cook until just warm. Season to taste with salt and pepper.

Harissa Roasted Carrots

1 clove garlic, minced

¼ C olive oil

1 T honey

1 T harissa

1T lemon juice

Salt and pepper

2 lbs baby carrots


Mix garlic, olive oil, honey, harissa, lemon juice, salt and pepper in a bowl. Add carrots and toss till the are evenly seasoned. Place on a sheet tray and cook in a 400 degree oven for 30 minutes, or until tender.

Burnt Honey Yogurt


1C plain yogurt


Place honey in a small saucepan and bring to a boil. Reduce heat and let simmer for 4 to 5 minutes or until it turns a light brown. Do not stir the honey but you can swirl the honey in the pan occasionally. Allow the honey to cool and then add 2 T of the honey to 1 cup of plain yogurt.

Mint Pistachio Pesto

2C mint leaves

¼ C Pistachios

2 cloves garlic

2 T lemon juice

½ C olive oil

1 T parmesan, grated




Place mint, pistachios, garlic, parmesan and lemon juice in a food processor and blend well. Slowly add olive oil to the mixture while food processor is running. Add salt and pepper to season.

Marsh House and L.A. Jackson are located in the Thompson Nashville hotel, 401 11th Avenue S, Nashville. For further information, call (615) 262-6007.


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