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Kentucky
Bourbon is America's only native spirit. By law Bourbon must be made in
NEW American white oak barrels. The many years spent aging in new
barrels is one of the reasons Kentucky Bourbon is the best whiskey in the world today. After the golden liquid is removed, the barrels are exported where they are REUSED to make Scotch and Irish whiskey, rum, and tequila. It is our pleasure to share this valuable part of our Kentucky heritage with you.
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| KENTUCKY
BOURBON RECIPES Enjoy A Taste Of Kentucky |
| Kentucky
Bourbon
is as American as apple pie.
Cooking with Bourbon is a Bluegrass tradition that is finding its way
into more and more recipes.
Traditionally used to flavor confections and desserts, it's often used
in barbecue sauces and marinades. You'll find it in many main
dishes. We are pleased to offer a few Kentucky Bourbon recipes for your
enjoyment. Feel free to share them with friends and family. If you like
to grill out or smoke your meat you'll love our Kentucky Whiskey Barrel Chunks
& Barrel Staves. Genuine Kentucky Bourbon barrels cut
into chunks for use in your grill or smoker. Check back often. We ad recipes all the time. If you have one you would like to ad, please send it to us.
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| "There is
no such thing as too much good whiskey" Mark Twain "Kentucky Bourbon makes everything taste better" D Lee Moffett |
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Kentucky Bourbon, It's
What's For Dinner
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Kentucky Bourbon Beef Tenderloin* 1 cup Kentucky BourbonPrepare marinade by combining Kentucky Bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is completely trimmed of any fat and connective tissue. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350°). When fire is ready, place meat on oiled grill, reserving marinade [use to baste]. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 to 45 minutes in the oven. Serve with Horseradish Cream on the side. Serves 8 to 10.
Horseradish Cream: Kentucky Bourbon Skillet Steaks 2 Porterhouse or T-Bone steaks, about 2 inches thick
Vegetable oil Salt & pepper 2 tablespoons butter 1 tablespoon Worchestershair sauce 1/4 cup Kentucky Bourbon Whiskey Heat a large cast-iron skillet over high heat until very hot, about 10 minutes. Generously rub steaks with oil and sprinkle with salt and pepper. Cook steaks one at a time. Sear steak on one side, about 5 minutes. Flip and cook an additional 5 minutes for medium-rare; 6 minutes for medium. Remove the steak from the skillet and keep warm. Repeat with the second steak and keep warm. Melt the butter in the skillet; stir in the Worcestershire sauce and Kentucky Bourbon. Bring to a boil and cook about 2 minutes. Pour sauce over steaks and serve immediately. Makes 4 servings. Kentucky Bourbon BBQ Sauce2 (14-ounce) bottles tomato ketchup Combine
all of the ingredients in a food processor or blender and process until
smooth, about 15 seconds. Scrape down the sides of the bowl with a
rubber spatula. Pulse 2 or 3 times. Store in a sterilized container
until ready to use.
Kentucky Bourbon Chicken* 4 oz. soy sauceAmounts can be enlarged depending on the amount of chicken to be marinated. Spread chicken skin side up on a flat pan one layer after marinating for a couple of hours. The longer it marinates, the stronger the flavor. Preheat oven to 350 degrees. Cook for 3/4 hour. Longer tends to dry it up. The chicken can also be broiled. Kentucky Magnolia Milk Punch* 1 cup premium vanilla ice creamCombine ice cream, bourbon, and vanilla in blender and process until smooth. Pour into glasses and sprinkle with nutmeg. Kentucky Charred Oak Steak* 1 1/2 pounds London broil, sirloin or chuck steak, 2-inches thick trimmed
Kentucky Bourbon Skewers* 3 tbsps toasted sesame or peanut oil
Sour Cream Kentucky Bourbon Sauce* 1 tbsp extra virgin olive oil 3 chopped scallions (including tops)
Kentucky Bourbon Chili* 4 pounds lean ground beefBrown ground beef and drain off fat. Add ingredients one at a time in order listed. Simmer 1 to 1 1/2 hours. Makes about 1 1/2 gallons of chili. Heavenly Duck Breasts with Kentucky Bourbon
Date Marinade (Make this first):
* 3 tablespoons Kentucky BourbonDuck Breast Marinade: * 1 cup light brown sugarDuck Breasts: * 4 whole duck breasts, boned and halvedDate Sauce: * 1 cup raspberry vinegar
Kentucky Bourbon Sweet Potato Supreme* 3 sweet potatoes, cooked in jacketsPeel sweet potatoes and mash. Add next seven ingredients and blend well. Spread in medium size baking dish.
Combine: Soak marshmallows in Bourbon 1 hour. Spread on top of sweet potatoes.
For topping, combine:
For special effect: Kentucky Bourbon Sweet Potatoes
INGREDIENTS
DIRECTIONS
Kentucky Bourbon Steak
Marinade:
* 1/2 cup Kentucky Bourbon
Drunken Spareribs* 4 pounds spareribsPlace ribs on rack in roasting pan. Mix remaining ingredients and spread thickly over both sides of ribs. Roast in 350-degree F oven until brown and crisp (1-1/4 to 1-1/2 hours), turning once and basting frequently with sauce. Kentucky Bourbon Slush
A refreshing summer Kentucky Bourbon drink
Kentucky Bourbon Beef Tenderloin
Combine the Kentucky Bourbon, brown sugar, soy sauce, cilantro, lemon
juice,
Worcestershire sauce, water, and thyme. Fold the tail end of the beef
back underneath itself so that it is an even thickness. Secure with
cooking twine and place in a nonreactive dish or pan. Pour
marinade over tenderloin, cover, and refrigerate for 6 to
10 hours. Turn meat from time to time to keep it coated with marinade.
Preheat oven to 400°. Roast, uncovered, basting occasionally,
for 45 to
50 minutes for medium-rare to medium. Meat thermometer should read
140°
for medium rare, 155° for medium. Serves 8 to 10.
Kentucky Bourbon Balls
In a large bowl, sift cocoa and powdered sugar together. Add the whiskey and corn syrup; mix until well blended. Fold in crushed vanilla wafers and nuts and mix thoroughly. Roll dough into small balls and then roll in powdered sugar. Store in air-tight container. Kentucky Bourbon Marinade And Glaze Use this marinade and glaze for baked chicken or turkey pieces. The baking times depend on the size of the chicken or turkey pieces.
Kentucky Bourbon Cake The dried fruit is soaked in bourbon overnight, so plan to begin this cake a day in advance.
Creamy Kentucky Bourbon Chicken Chicken
is basted with bourbon
as it cooks, then it's served with a creamy fresh mushroom sauce made
in the pan drippings.
Sprinkle chicken breasts with salt and pepper; lightly dust with flour.
Set aside.
In a large, heavy skillet over low heat, heat butter and olive oil.
Add the chicken pieces and chopped scallions and sauté,
turning
pieces
frequently, until chicken is golden and tender, about 15 to 20 minutes.
If bone-in chicken is used, cook about 10 to 15 minutes longer,
or until chicken is tender and juices run clear. While the chicken
cooks, baste with a few spoonfuls of the Kentucky Bourbon every few
minutes,
adding in very small amounts so liquid cooks off while the chicken
cooks and does not accumulate in pan. When the chicken is
cooked through and golden, transfer to a warm platter.
Add sliced mushrooms to the skillet and sauté, stirring
constantly, for about 3 minutes.
Add the heavy cream to the mushrooms and scrape loose any browned bits
that may be stuck to the skillet. Simmer until the mixture is hot and
starting to thicken. Taste the sauce and add salt and pepper to taste,
then pour the sauce over the chicken. Serves 4 to 6.
Candied Sweet Potatoes With Kentucky Bourbon Here's a sweet potato recipe using cooked sweet potatoes, maple syrup and other syrups, and bourbon.
Garnish with parsley. Kentucky Bourbon Mint Julep This is a Kentucky favorite especially around Derby time.
Kentucky Bourbon Beef Tenderloin Prep Time: 1 hour Cook Time: 45 minutes Yield: 8 to 10 servings 1 cup Kentucky Bourbon 1 cup brown sugar 2/3 cup soy sauce 1 bunch cilantro, leaves chopped 1/2 cup lemon juice 1 tablespoon Worcestershire sauce 2 cups water 3 to 4 sprigs fresh thyme, leaves chopped 1 (5-pound) beef tenderloin, silver connective tissue removed Oil, to brush grill Preheat grill or oven to 350 degrees F. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme in a bowl. Make sure the tenderloin has been cleaned. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover, and refrigerate for approximately 8 to 12 hours turning meat over several times. When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes. Serve with horseradish cream on the side. Kentucky Bourbon Chicken 3 pounds Boneless/Skinless Chicken Thighs Cut up Boneless Chicken Thighs into chunks, brown in a skillet and put into a large shallow baking dish. Pour Sauce over Chicken and bake for 60 minutes at 350 degrees basting chicken every 10-15 minutes. Remove Chicken from baking dish and pour chicken and sauce in a large skillet. Bring to a high heat until sauce thickens and caramelizes. Put Chicken back into baking dish and serve with Cajun or Dirty Rice. Kentucky Bourbon Honey Salmon 8 oz. salmon steaks 1 in. thick 3/4 cup Kentucky Bourbon, 1/2 cup packed brown sugar, 2 tablespoons honey, 2 teaspoons soy sauce, 1/2 teaspoon ground ginger, 1/4 teaspoon pepper. Marinate 1 hour turning occasionally. Grill 10-12 minutes, brush once halfway thru grilling time. Kentucky Bourbon Gourmet Mushrooms Select one cup or more as desired of white button mushrooms. Wash mushrooms, drain, pat dry and clip part of stems off. Melt unsalted butter in frypan, and heat until hot but NOT brown. Add the mushrooms to the butter and toss until the butter is absorbed. Add an appropriate amount of Kentucky Bourbon to the pan and flambé. (One tablespoon per one cup mushrooms works fine. Light the Bourbon with a long-handled match) Shake pan until flame dies. Serve immediately, with steaks. Kentucky Bourbon Beef Jerky 4lbs
round steak Marinate overnight. Kentucky Bourbon Glazed Nut Snacks 1/4 cup pure Maple Sugar syrup 3 tablespoon unsalted butter 1 pound salted mixed Nuts 1/4 cup Kentucky Bourbon Heat oven to 250 degrees. Combine bourbon, syrup and butter in heavy saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to medium, boiling and stirring 1 additional minute. Remove from heat. Stir in nuts, tossing to coat evenly. Spread nuts in a single layer on a foil-lined baking sheet. Drizzle with remaining glaze. Bake 1 hour and 15 minutes, stirring every 20 minutes. Immediately remove nuts to wax paper, separating them to prevent sticking together. Cool completely. Store in airtight container up to 2 weeks. Makes 2-1/2 cups. BARBECUE SMOKIES WITH KENTUCKY BOURBON 3 pounds little beef Smokies 6 ounces Grape jelly 36 ounces bottle Barbecue sauce 8 ounces Kentucky Bourbon Mix all ingredients in a crock-pot. Simmer for 45 minutes. KENTUCKY BOURBON FRENCH TOAST Unsliced Bread 2 Eggs 1 teaspoon Sugar 3 tablespoons Milk 1/4 teaspoon Cinnamon 1 ounce Kentucky Bourbon Cut 4 slices of bread 1-1/2 inches thick. Beat together eggs, sugar, milk and cinnamon. Stir in Kentucky Bourbon. Soak bread in egg mixture. Belt butter in skillet; brown one side of bread, turn, and brown other side. Serve hot with confectioner’s sugar or pancake syrup. SPICY KENTUCKY BOURBON CHILI 3 pounds ground chuck 1 stick butter 2 large bell peppers, chopped 2 large onions, chopped 8 ounce can cut mushrooms, drained 8 medium garlic cloves, minced 3-1/2 teaspoons ground oregano 2-1/2 teaspoons cumin 3 teaspoons salt 3 tablespoons sugar 1-3 teaspoons ground red pepper 1-1/4 ounce package chili seasoning mix 2 14 1/2-ounce cans diced tomatoes 2 16-ounce can kidney beans, drained 3/4 cup Kentucky Bourbon 2 16-ounce cans tomato sauce Brown ground chuck and minced garlic. Melt butter in a large pot over medium heat. Add the bell peppers, onion and mushrooms and cook for 10 minutes. Add the ground chuck and garlic mixture to pot (DO NOT DRAIN). Stir in the remaining ingredients except for the Kentucky Bourbon and beans. Use only 1 teaspoon of ground red pepper to begin with, adding more for hotter chili. Simmer uncovered for 1 1/2 hours. Stir occasionally. Add the Kentucky Bourbon and kidney beans and simmer for 1/2 hour longer. Add cooked spaghetti noodles if desired. Makes 8-10 servings. BEEFY KENTUCKY BOURBON CHILI 2 pounds ground beef 1 large onion, chopped 1 green pepper, chopped 1 stalk celery, diced 1 19-ounce can whole tomatoes 1 14-ounce can kidney beans 2-3 tablespoons chili pepper 1 clove garlic, minced 10 ounces tomato juice 2 ounces Kentucky Bourbon Salt and pepper to taste 2 5-ounce cans tomato puree/sauce In a large pan, brown beef. Pour off fat. Add garlic, onions, pepper, and celery. Sauté lightly. Add remaining ingredients and simmer gently about one hour. Serves 6-8 AFTER THE GAME KENTUCKY BOURBON STEW 2 pounds beef stew meat, cubed 1 large can mushrooms 3/4 cup water 1/4 cup Kentucky Bourbon 1 can mushroom soup 1 envelope dry onion soup mix Mix all ingredients in a large ovenproof casserole. Cover and bake for 3 hours in a 325-degree oven. KENTUCKY BOURBON STRIP STEAK 1/4 cup Kentucky Bourbon 1/4 cup soy sauce 1/4 cup brown sugar 3 tablespoons garlic powder 1/4 cup Dijon mustard 1/4 teaspoon powdered ginger 1 teaspoon Worcestershire sauce 1/4 cup vegetable oil 2-½ pounds New York Strip Steak Combine all ingredients except steak, and mix thoroughly with a whisk. Trim about ½ inch of fat from strip steak. Cut into 4 equal pieces. Place in a pan and cover with marinade. Place pan in refrigerator for at least 12 hours. Grill steak to taste. Baste frequently. KENTUCKY BOURBON BABY BACK RIBS 2 full racks (quartered) baby back ribs 1 quart beef broth 2 cups Kentucky Bourbon Barbecue Sauce 1 cup honey Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbecue sauce and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness. KENTUCKY BOURBON CHICKEN WITH A KICK 4 boneless chicken breasts 1/4 cup dark brown sugar 1/4 cup Dijon mustard 1/4 cup Kentucky Bourbon 2 green onions, thinly sliced 1 teaspoon salt 1 tablespoon Worcestershire sauce 1 tablespoon butter 1 tablespoon vegetable oil Place chicken between two pieces of wax paper and pound to ¼ inch thick; place in a baking dish. Combine brown sugar and next five ingredients. Brush mustard mixture on both sides of chicken. Cover and marinate for one hour in refrigerator. Remove chicken, save marinade. Combine butter and oil in large skillet over medium/high heat and sauté chicken until done. Remove drippings from skillet and place chicken on a serving platter. Add marinade to skillet and bring to a boil, our over chicken and serve. Grilled Marinated Grouper 4-6 fillets Grouper fish Marinade ¼ cup fresh lemon juice ½ cup fresh orange juice 2 cups Kentucky Bourbon 1 teaspoon fresh grated lemon 2 teaspoons prepared horseradish 1 clove garlic, peeled and chopped 1 teaspoon dry oregano 1 teaspoon thyme 1 teaspoon mint leaves 1 teaspoon salt 1 teaspoon pepper 3 tablespoons olive oil In blender or food processor, combine all marinade ingredients at high speed. Ladle marinade into 13x9x2 inch non-metal dish and add fish. Cover and marinate in refrigerator for 8 hours, turning once. Coat wire basket with olive oil and arrange fish in basket. Heat coals in grill to red-hot. Move coals to side and grill fish in basket for 7 to 8 minutes with grill covered until fish flakes easily in center. Baste often with marinade. Serve immediately with lemon slices. “Bourbon Style” Bluegrass Beef Barbecue 1 Beef rump roast. (Approximately 3 pounds) 1 bottle Barbecue Sauce (29 ounce bottle) 1 bottle Kentucky Kentucky Bourbon Whiskey Salt and pepper to taste Thoroughly rinse the roast with water. Place the roast in a slow cooker or crock pot with enough water to cover thee bottom half of the roast. Apply the salt and pepper to the roast according to your own taste. Set the cooker or crock-pot medium. Allow the roast to cook until a meat thermometer reaches 160-170 degrees Fahrenheit. Remove the roast from the slow cooker or crock-pot and allow to cool. Once the roast is cool, cut it into slices approximately 1/4 inch thick. Using your fingers, pull apart or shred the meat into smaller pieces. Rinse the slow cooker or crock-pot prior to putting all of the shredded meat back into it. Add the 29-ounce bottle Barbecue Sauce. Mix the shredded meat and barbecue sauce thoroughly. Then add approximately 1/4 cup Kentucky Bourbon. Set the slow cooker or crock-pot on low to medium setting. Allow the shredded meat and barbecue sauce to cook for about 2 hours. Stir regularly and add more Kentucky Bourbon to taste. Serve the Bourbon Style Bluegrass Beef Barbecue sandwich style using freshly baked potato bread. Drink the remaining Kentucky Bourbon on ice. Orange and Black Chicken Breasts 2 boneless Chicken Breasts 1/4 cup Butter 1 teaspoon Basil 1/2 cup Orange juice 1/4 cup Kentucky Bourbon Melt butter in a frying pan. Sprinkle basil in both sides of chicken breasts and sauté on medium until chicken is done and slightly browned. De-glaze the pan with orange juice and Kentucky Bourbon, simmering until sauce is reduced slightly. Place chicken on rice and op with the orange-bourbon sauce. Serves 2 Spirited Spaghetti Sauce 2 pounds Ground chuck 2 medium onions, chopped 2 cloves garlic, chopped 1/2 cup green peppers, diced 1 tablespoon vegetable oil 1 can (16 ounces) tomatoes, undrained 1 can (16 ounces) tomato sauce 1/4 teaspoon garlic powder 1 bay leaf Pinch ground red pepper 1 teaspoon dried parsley 1 teaspoon dried basil 2 tablespoons brown sugar 1/4-1/2 cup Kentucky Bourbon 2 small cans mushroom pieces, drained Brown meat and drain. Set aside. Sauté onions, garlic and green peppers in the vegetable oil. When tender, place in a 2-quart saucepan and add all the remaining ingredients except the mushrooms. Bring to a boil over medium heat. Reduce heat to low and add the browned meat. Simmer for about one hour, stirring occasionally. Add mushrooms a few minutes before sauce is done. Remove Bay Leaf. Serve over cooked spaghetti. Anniversary Rice 1-1/2 cups wild rice 1 large onion, chopped 2 cloves garlic, minced 6 tablespoons butter 8 ounces fresh mushrooms, slicked 1/2 cup pecans, toasted & chopped 1/2 cup Kentucky Bourbon 1 tablespoon parsley, chopped 1-1/2 tablespoons maple syrup 1 teaspoon rubbed sage 1/2 teaspoon fresh thyme leaves salt & pepper to taste 1/4 teaspoon nutmeg Cook rice according to package directions. Cook onion and garlic in butter until tender, about 4 minutes. Add mushrooms; continue to cook about 4 minutes, stirring occasionally. Add remaining ingredients and cooked rice. Increase heat to medium-high. Cook uncovered 8 minutes or until rice and mushrooms are glazed, stirring occasionally. Kentucky Bourbon Wild Rice 1 cup wild rice, soaked 1/2 stick unsalted butter 1 chopped shallot or small onion 6 large mushrooms, thinly sliced 6-8 fresh chestnuts, peeled or one 10-oz. can 1/2 cup golden raisins 4 ounces Kentucky Bourbon 2 1/2 cups rich chicken stock Preheat oven to 350 degrees. Sautee shallot and mushrooms in butter. Remove from pan. Add chestnuts and raisins to liquid and brown. Pour in Kentucky Bourbon. Return shallots and mushrooms to pan. Add wild rice and stock. Mix well and season to taste. Cover and place in oven for 45 minutes to one hour. Kentucky Bourbon Yams 4 medium yams 1 stick butter 1/4 cup brown sugar 1/4 cup Kentucky Bourbon Cook yams until tender. Cool, peel, and slice lengthwise and layer in a greased, 2-quart casserole. Melt butter in saucepan. Add brown sugar and bourbon. Heat until sugar is dissolved. Pour over yams. Bake at 350 degrees about 20 minutes until bubbly. May be made a day ahead. Stuffed Mushrooms with Kentucky Bourbon 24 medium sized mushrooms 1 cup melted butter 2 small onions, minced 3 cloves garlic, minced 1/2 cup parsley, minced 2 tablespoons flour 1/2 cup seasoned bread crumbs 1 cup sour cream salt & pepper to taste Kentucky Bourbon Parmesan cheese Remove and chop mushroom stems. Combine chopped stems with butter, onion, garlic and parsley. Mix well. Add flour, bread crumbs, sour cream, salt, and pepper. Mix well. Arrange the mushroom caps in a shallow baking dish, hollow side up, and drizzle a small amount of bourbon in each cup. Fill with stuffing. Sprinkle with Parmesan cheese. Add enough Bourbon to cover bottom of baking dish. Bake for 20 minutes in 375 degree oven. Kentucky Bourbon Baked Beans 2 28-oz can baked beans 1/2 cup chili sauce 1/2 cup strong coffee (best if left over from morning) 1/4 cup Kentucky Bourbon 3 teaspoons dry mustard Combine all ingredients. Pour into a 2-quart casserole dish. Bake at 350 degrees for one hour or until good and bubbly. Mixed Greens with Kentucky Bourbon Vinaigrette Dressing 1/4 cup chopped shallots or green onions 1/4 cup olive oil 1/2 cup & 1 tablespoon Kentucky Bourbon 1 tablespoon chopped parsley 1 teaspoon chopped, fresh basil leaves (or1/4 teaspoon dried basil) 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme leaves) 3 tablespoons cider vinegar 1/4 teaspoon granulated sugar salt and pepper to taste Salad 1/2 cup coarsely chopped walnuts 1 pear, cored and cut into 1/2 inch pieces 3 ounces goat cheese, crumbled 6 cups mixed salad greens (endive, bibb, romaine, or any combination, cleaned and torn into pieces 1/2 red bell pepper, cored and seeded, cut into julienne strips 1/2 green bell pepper, cored, seeded, cut into julienne strips For dressing, cook shallots or onions over medium-high heat in 1 tablespoon olive oil in a small saucepan for 2-3 minutes or until tender. Add 1/2 cup Kentucky Bourbon. Cook about 5minutes, uncovered, until mixture is reduced to a glaze. Add parsley, basil, and thyme. Cook 1 minute. Cool to room temperature. Add remaining oil, vinegar, Kentucky Bourbon, sugar, salt, and pepper. Mix well. Chill at least 2 hours. Toast walnuts in preheated 350-degree oven 6 to 8 minutes, Allow to cool. Combine walnuts and remaining salad ingredients in large bowl. Toss with dressing. Makes 4-6 servings. Kentucky Bourbon Rib Sauce 1 cup ketchup 1/4 cup Kentucky Bourbon 1/4 cup molasses 1/4 cup apple-cider vinegar 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1/2 teaspoon dry mustard 1 clove garlic, crushed Combine all ingredients in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Kentucky Bourbon Barbecue Sauce 2 cups ketchup 4 tablespoons Worcestershire sauce 1 cup Kentucky Bourbon 4 tablespoons soy sauce 2 teaspoons dry mustard 1 cup packed brown sugar 1/2 teaspoon cayenne pepper 4 tablespoons cider vinegar In a medium saucepan, combine all ingredients; bring to a boil over high heat, stirring occasionally. Reduce heat to low. Simmer 20-25 minutes, stirring occasionally until thickened. Makes 3-4 cups. Can store in refrigerator up to 1 month. Kentucky Bourbon-que Sauce 1/2 cup Kentucky Bourbon 1/4 stick butter 1/2 cup chopped onion 1 clove garlic, crushed 1 cup ketchup 1/4 cup lemon juice 3 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper Melt butter. Add onions and garlic. Sauté until tender. Stir in the rest of the ingredients. Simmer 10 minutes, stirring occasionally. Makes 1 1/4 cup barbecue sauce. Store in refrigerator. Keeps well. Kentucky Bourbon Butter Sauce 1 cup balsamic vinegar 1 1/4 cups Kentucky Bourbon 1 shallot, cut in half 1/4 cup unsalted butter, cold, cut into pieces In a heavy bottomed, medium-sized saucepan, combine the vinegar, bourbon and shallot over medium heat and reduce to a syrupy consistency. Using a wooden spoon, incorporate the butter into the sauce one piece at a time. When all the butter is added, remove the shallot pieces. Tipsy Barbecue Sauce 2 fresh peaches, peeled, sliced and marinated for 1 hour in Kentucky Bourbon 1 tablespoon chili powder 1 tablespoon mustard seed, finely crushed 1 tablespoon black pepper 2 tablespoons dried oregano 2 cloves garlic, diced 2 tablespoons dried basil 8 ounces Kentucky Bourbon 2 ounces cider vinegar 1 small onion, chopped 1 cup chicken stock 2 cups tomato juice 1 can (6 oz) tomato puree Combine all ingredients and simmer to reduce and meld flavors for about 1 hour. Cool. Put in a blender until sauce is smooth. If sauce does not thicken, reduce by simmering over low heat until it coats the back of a spoon. Great with chicken wings or ribs. Kentucky Bourbon Cake 1/2 pound Butter 1 pound Confectioner’s Sugar 4 cup Flour 1/2 cup Molasses 1 tablespoon Nutmeg 2 teaspoons Baking powder 1 teaspoon Soda 1 cup Kentucky Bourbon 6 eggs beaten 8 ounces Raisins 8 ounces Chopped Dates 1 pound Chopped Pecans Cream butter and sugar. Add eggs. Beat until smooth. Add flour, soda, baking powder, and nutmeg alternately with bourbon and molasses. Mix in raisins, dates and pecans. Bake at 275 degrees for one hour in 10-inch tube pan. Kentucky Bourbon Balls 1 pound powdered sugar 1/4 cup or more Kentucky Bourbon 1/2 cup plus 1 tablespoon butter 1 pound Baker’s semi-sweet chocolate 1/2 block paraffin Pecan halves To make fondant, mix sugar, bourbon, and 1/4cup butter thoroughly with electric mixer until very creamy. Refrigerate until hard. In top of double boiler, melt chocolate, paraffin and the remaining butter. When thoroughly melted, roll the fondant into one-inch balls and top each with a pecan half. Dip the fondant ball into the chocolate, using a toothpick as the dipper. Wrap each in plastic wrap and refrigerate. Kentucky Bourbon Whiskey Cake 1 pound candied cherries 1 cup brown sugar 1/2 pound golden raisins, halved 6 eggs, separate yolks 2 cups Kentucky Bourbon 2 teaspoons nutmeg 5 cups all-purpose flour 1 teaspoon baking powder 12 ounces butter 1 pound pecans 2 cups sugar Soak cherries and raisins in Kentucky Bourbon overnight. Grease a 10-inch tube pan and line with brown paper or parchment. Preheat oven to 275 degrees. Sift four and reserve 1/2 cup. Cream buttes and sugars until fluffy. Add egg yolks and beat well. Add soaked fruit, the remaining liquid. 4 1/2 cups flour, nutmeg, and baking power to butter mixture. Stir to combine, Beat egg whites by hand or with an electric mixer until they just barely hold stiff peaks, Fold into batter. Toss nuts with 1/2 cup reserved four and fold into batter. Pour batter into prepared pan. Bake 3 to 4 hours or until cake tests done. Remove from over, cool slightly and turn onto rack to cool completely. To store when thoroughly cool, place in tightly covered container. Stuff center hole with cheesecloth soaked in Kentucky Bourbon. Drink any extra Jim Beam. Wrap in heavy wax paper, It isn’t necessary to soak the cake in Bourbon as it will be moist and flavorful. Keep very cool, in refrigerator if necessary. Makes 15 servings Kentucky Cheesecake Crust 1-1/2 cups graham cracker crumbs 1/4 cup almonds 1/2 cup sugar 3/4 cup butter, melted Filling 1 pound cream, cheese, room temperature 3/4 cup sugar 2 eggs 4 tablespoons Kentucky Bourbon 3/4 tablespoon sour cream Topping 1/2 cup sour cream 1 tablespoon sugar 2 teaspoons Kentucky Bourbon Combine graham cracker crumbs, ground almonds, sugar and butter, Mix well. Pat into bottom and sides of a 9-inch spring-form pan. Refrigerate until ready to use. Refrigerate until ready to serve. Preheat oven to 350 degrees. Beat cream cheese in a large bowl at low speed until softened. Add sugar. Add eggs one at a time, beating well after each addition. Blend in bourbon and sour cream. Pour mixture into crust. Bake until set, about 45 minutes. Combine sour cream, sugar, and Bourbon in a small bowl and blend. Let cheesecake cool slightly; Spread topping smoothly and evenly over filling. Bake 15 minutes longer. Bourbon Pecan Cake 6 eggs, separated 1 cup sugar 3/4 pound butter 1 cup light brown sugar 1 cup sugar 1 cup plain flour 2 pounds pecans, chopped 2 cups plain flour 1 teaspoon baking powder 1 teaspoon nutmeg 1-1/2 pounds white raisins 1 cup Kentucky Bourbon Separate the eggs and beat the whites until they stand in soft peaks. Beat in 1 cup sugar. Without washing the beaters, beat the egg yolks until thick. Cream butter and gradually beat in brown sugar, white sugar and egg yolks. Beat well. Mix in one cup flour, pecans and raisins. Sift together 2 cups flour, baking powder, and nutmeg. Add to the first mixture, alternating with the bourbon. Stir in floured nuts and raisins. Fold in egg whites. Pour into 3 small, greased loaf pans. Bake at 250 degrees for 2 hours. Bourbon Apple Cake 1 cup vegetable oil 3 eggs 2 cups sugar 3 cups all-purpose flour 1/2 teaspoon salt 1 teaspoon baking soda 2 teaspoons baking powder 1 tablespoon cinnamon 3 cups apples, peeled and chopped 1/4 cup Kentucky Bourbon 1/2 cup walnuts or pecans, chopped Glaze 1 cup brown sugar, packed 1 tablespoon evaporated milk 2 tablespoons butter Mix oil, eggs and sugar and beat until creamy. Sift dry ingredients and add to mixture. Add apples, bourbon and nuts. Mix well. Bake in a greased and floured tube pan for 1 hour and 20 minutes. Combine all Glaze ingredients in a saucepan. Bring to a boil and cook, stirring constantly for 2 minutes. Drizzle over cake. Chocolate Kentucky Bourbon Bites 1/2 cup butter 1/2 cup packed brown sugar 1/4cup Kentucky Bourbon 1 cup all-purpose flour 3 tablespoons unsweetened cocoa 1/2 cup mini chocolate chips slightly beaten egg white slightly beaten egg white 1 cup pecans, finely chopped In a large bowl, beat butter and sugar with a mixer on medium speed until fluffy. Add bourbon and mix well. Combine flour and cocoa and gradually add to butter and sugar mixture, beating until well mixed. Chill until firm enough to handle. Shape dough into 1-inch balls. Roll in egg white, then in pecans. Place on a lightly greased baking sheet. Bake in a 350 degree oven for 12 minutes, or until edges are firm. The center will be soft. Cool on baking sheet. Makes 30 Kentucky Bourbon Fudge 1 14 ounce can sweetened condensed Milk 2 cups milk Chocolate chips 1 cup semi-sweet Chocolate chips 2 tablespoons melted Butter 3 cup Walnuts, coarsely chopped Pinch of salt Kentucky Bourbon Soak walnuts overnight in enough Kentucky Bourbon to cover them. Melt chocolate chips in sweetened condensed milk, add pinch of salt. Cook over low heat, stirring occasionally until candy forms a hard ball in cold water. Remove from heat and add drained nuts to candy. Put melted butter into a 9” x 13” pan and add fudge. Let stand until firm. Kentucky Collins 2 parts Kentucky Bourbon 1/2 lemon juice 1 teaspoon granulated sugar orange and lemon slices cherry club soda Mix bourbon with lemon juice, sugar, and ice in a cocktail shaker. Shake well and strain into a collins glass. Add ice cubes and fill the glass with club soda. Stir. Garnish with fruit slice and a cherry. Kentucky Bourbon Smooth & Sour 2 parts Kentucky Bourbon 1 DeKuyper Amaretto Kiqueur 1 Triple Sec 2 sour mix 2 7UP®/Sprite Serve shaken in a tall glass with cracked ice. Garnish with a squeeze of lemon. Old Fashioned 1-1/2 parts Kentucky Bourbon 2 dashes bitters water cherry orange slice lemon wedge sugar In an old-fashioned glass, place ½ teaspoon sugar and 2 dashes bitters dissolved in water. Fill with ice. Pour 1 ½ parts Kentucky Bourbon; add cherry, orange slice and lemon wedge. Whiskey Sour 1-1/2 parts Kentucky Bourbon 1 lemon juice 1/2 teaspoon sugar To 1 part lemon juice add ½ teaspoon sugar, add 1 ½ parts Kentucky Bourbon. Garnish with lemon or orange wedge and a cherry. Kentucky Cooler 1 Kentucky Bourbon lemon flavored hot tea 2 tablespoons honey 2 lemon wedges 1/2 Triple Sec or orange liqueur 1 rock candy syrup Splash ginger ale Brew tea, squeeze in 1 lemon wedge and add honey while hot to dissolve. Chill. Fill glass with tea. Garnish with mint sprig and remaining lemon wedge, sliced to sit on rim of glass. Broken Leg 1-1/2 parts Kentucky Bourbon 4-1/2 hot apple juice/cider lemon wedge cinnamon stick Combine ingredients in a large mug. Garnish with lemon wedge and cinnamon stick. Kentucky Margarita 1-1/4 parts Kentucky Bourbon splash Triple Sec splash sour mix lime wedge Combine 1 ¼ parts Kentucky Bourbon with a splash of Triple Sec and a splash of sour mix and blend with ice. Serve in a salt-rimmed glass with a wedge of lime. Manhattan 1-3/4 parts Kentucky Bourbon 3/4 vermouth dash bitters cherry Add ¾ part sweet vermouth to 1¾ parts Kentucky Bourbon in a Manhattan glass. Add a cherry. Optional; add 1 dash bitters. Enjoy. Southern Buster 3 parts Kentucky Bourbon 1 DeKuyper Blue Curacao 4 ice cubes lemon rind Put the ice cubes into a mixing glass. Pour the curaçao and Kentucky Bourbon over the ice, stir vigorously, then strain into a chilled martini glass. Twist the lemon rind over the drink and drop it in. Serve with a straw. Kentucky Bourbon Weekend Punch 3 cups Kentucky Bourbon 1 quart cranberry juice 2 cups pineapple juice 1 cup orange juice 1/2 cup lemon juice 25 ounces ginger ale ice cubes Combine all ingredients in a punch bowl. Pour part of the mixture into an ice cube tray and freeze. Refrigerate bowl until well chilled. Before serving, add ice cubes and ginger ale KENTUCKY SPECIAL WHIP CREAM 1/2 pound Marshmallows 24 crushed Macaroons 1/2 cup Kentucky Bourbon 1 pint double Whipping Cream 1 cup Nuts, chopped Pour bourbon over marshmallows and let stand for one hour. Whip cream and mix all together. Refrigerate and serve with ice cream or in chocolate cups. Grilled Chicken in Kentucky Bourbon Barbeque Sauce Unusual and very good. The bourbon gives the sauce a very distinctive flavor. 1/4 cup Kentucky Bourbon 4 ounces soy sauce 2 tablespoons vegetable oil 1 onion, chopped 3 garlic cloves, chopped 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 3 lbs skinless chicken breast halves 1/2 cup ketchup
Kentucky Bourbon Grilled and Glazed Salmon2 cloves garlic, minced2 tablespoons oil 1 tablespoon grated fresh ginger ½ cup orange juice ¼ cup hoisin sauce ¼ cup Kentucky Bourbon Whiskey 2 tablespoons soy sauce 1 medium orange cut into thin slices, each slice cut in half 4 to 6 salmon steaks or fillets (about 8 ounces each) Cook garlic in oil in a small saucepan over medium heat until softened, about 2 minutes. Stir in the remaining ingredients except the salmon and bring to a boil. Simmer the sauce about 15 minutes or until slightly thickened. Place salmon on squares of aluminum foil. Grill over medium-high heat with the cover down about 10 minutes. Brush with the glaze and continue to cook 2 to 3 minutes longer or until the fish is cooked through. Serve fish with additional warm sauce spooned over each portion. Makes 4 to 6 servings. Kentucky Bourbon Cake
1 cup golden raisins Praline Glaze
Combine
raisins and Kentucky Bourbon, stirring well. Cover and refrigerate at
least 1 hour or overnight. Cream butter; gradually add sugar, beating
well. Add eggs 1 at a time, beating well after each addition. Combine
flour, baking powder, soda, and nutmeg; add to the creamed mixture
alternately with buttermilk, beginning and ending with dry ingredients.
Mix well after each addition. Fold in pecans and raisin mixture. Pour
batter into greased and floured 10-inch tube pan. Bake 1 hour 30
minutes at 325 degrees F. Cool in pan 10 minutes. Remove to wire rack
and drizzle Praline Glaze over cake. Cool completely. Chocolate Bourbon Pecan Pie
DIRECTIONS
Kentucky Bourbon Pecan Raisin PiePrep: 10 mins Cook: 45 mins Ready in: Serves: 6
Method:
Last but not least, my favorite desert Pour a little Kentucky Bourbon Whiskey on any premium ice cream. I call it a Kentucky Bourbon Float. Give it a try, I know you'll like it. |
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