Cooking with Bourbon

Red and Green Bread Pudding - Chef Jessica Grace, Louisville Stoneware 2014

1 pound Challah Bread (the firmer the better)
2 cups whole milk
1/2 cup of heavy cream
1/2 cup of Buttermilk
3 eggs
2 teaspoons vanilla
3/4 cup granulated sugar or brown sugar
1/4 teaspoon pumpkin pie spices - cinnamon, nutmeg, all spice
1/4 cup ground pistachios
1/4 cup chopped cranberries
1/4 cup of white chocolate chips

Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mixture. Place 1/2 mix in casserole. Layer pistachios, cranberries, and white chocolate chips. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm


Sweet Vidalia Onion & White Cheddar Pop Over - Chef Jessica Grace, Louisville Stoneware 2014

2 pounds Vidalia onions, thinly sliced
1 stick butter
3 eggs, well beaten
1/2cup sour cream
1/2 cup mayo
1/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon of Worcheshire Sauce
1/4 teaspoon hot sauce
2 Pieces of Frozen Puff Pastry
4 tablespoons Jim Beam Bourbon
1/4 cup Shredded white cheddar

Preheat oven to 400 degrees. Layer bottom of pie dish with puff pastry. Sauté onions in butter and bourbon until soft and translucent. Combine eggs, cheese, sour cream and seasonings. Add to sautéed onions. Pour mixture into pastry shells and then top with the remaining puff pastry. Bake for 15 minutes or until slightly brown.


Kentucky Hospitality Bourbon Balls

1/4 cup bourbon

2 cups finely chopped pecans

1 cup (2 sticks) of butter, softened

1 (5-ounce) can evaporated milk

3 pounds confectioners’ sugar

4 cups (24 ounces) semisweet chocolate chips

Pour the bourbon over the pecans in a bowl and toss to coat. Combine the butter, evaporated milk and confectioners’ sugar in a bowl and blend well. Add the pecan mixture and knead well. Roll into 1-inch balls. Place on a tray. Chill until firm.

Temper the chocolate as directed. Dip the balls into the chocolate using a dipping fork or wooden pick and shake off the excess chocolate. Place on a tray lined with waxed paper. Let stand until cool. Place in individual petit-four packages. (You may substitute 4 cups of candy coating for the semisweet chocolate chips.) Yield: 96 servings.

University of Kentucky Cooperative Extension Service and the Kentucky Department of Agriculture. Pride of Kentucky, Great Recipes with Food, Farm, and Family Traditions. Kentucky Extension Association of Family and Consumer Sciences. Franklin, 2003.

Pork Loin Roast with Bourbon Glaze

1 (2-to 2 1/2-pound) boneless pork loin

Salt and pepper to taste

1 (10-ounce) jar Kentucky Bourbon Peach Butter

Place the pork in an 8x8-inch baking dish. Rub with salt and pepper. Spoon or brush the Bourbon Peach Butter over the pork. Bake, uncovered, at 325 degrees for 1 hour or until a meat thermometer inserted into the thickest portion registers 160 degrees. Let stand before slicing. Yield: 4 servings.

University of Kentucky Cooperative Extension Service and the Kentucky Department of Agriculture. Pride of Kentucky, Great Recipes with Food, Farm, and Family Traditions. Kentucky Extension Association of Family and Consumer Sciences. Franklin, 2003.

Woodford Reserve Steak Bites
Woodford Reserve’s Kitchen

Hearty and savory appetizers-or you can make the filling and sauce and pile it all in split French rolls for a delicious lunch for four!

Makes 3 dozen steak bites

1 cup Woodford Reserve bourbon

2 pounds filet mignon

2 tablespoons olive oil

2 tablespoons butter

1 large white onion, sliced

1 large red onion, sliced

1 baguette French bread, cut into ¼ to ½ inch slices

½ cup crumbled blue chees

½ cup sour cream

1 bunch flat-leaf parsley, trimmed

¾ cup grape tomatoes, cut into halves or quarters

Pour the bourbon over the filet in a shallow dish, turning to coat. Marinate in the refrigerator for 1 hour, turning occasionally. Drain, discarding the marinade, and season to taste with salt and pepper.

Preheat the oven 350 degrees. Heat the olive oil and sear for 1 minute per side. Roast for 15 minutes or until a meat thermometer registers 145 degrees for medium-rare. Let rest for 15 minutes. Cut the filet lengthwise into halves and cut each half into 18 thin slices for a total of 36 slices.

Heat the butter in a large sauté pan over medium-low heat. Add the onions and cook for 25 minutes or until the onions are deep golden brown in color and caramelized, stirring occasionally. Preheat the broiler. Arrange the bread slices in a single layer on a baking sheet and broil until brown on both sides. Mix the cheese and sour cream in a bowl.

To serve, arrange 1 filet slice on each toasted baguette slice. Layer each with some of the caramelized onion and a dollop of the cheese mixture. Top with a sprig of parsley and a tomato half.

Peggy Stevens and Ronnie Lundy. The Woodford Reserve Culinary Cocktail Tour: A Journey with Bourbon. Brown-Forman Corporation. Louisville: 2005.

Bourbon Brownies

1 box family size brownie mix

1/2 cup pecans, chopped

1/4 cup Knob Creek® Bourbon

1/2 cup soft butter

2 cups sifted powdered sugar

3 tablespoons Knob Creek Bourbon (for icing)

1 6-ounce package semi-sweet chocolate chips

2 tablespoons butter

Make brownies with nuts in a greased 9 x 13 inch pan. Cool brownies. Brush brownies with 1/4 cup of Knob Creek Bourbon. Cool brownies in refrigerator.

Cream 1/2 cup butter and powdered sugar with 3 tablespoons of bourbon. Spread over brownies. Cool.

Melt chocolate chips with 2 tablespoons of butter in double boiler or a microwave. Spread over top of the filling. Refrigerate.

You can make brownies several days ahead of time. Just keep at room temperate for a while before serving. Enjoy!

"Bourbon Brownies." Beam Global Spirits and Wine, Inc. Web. 28 June. 2011.

Beefy 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

1 1/4 cup tomato juice

1/4 cup Jim Beam® Bourbon

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.

“Beefy Bourbon Chili.” Beam Global Spirits and Wine, Inc. Web. Deerfield, IL, 2011.

Pineapple Upside-Down Cake

Chef Patrick Colley,
Louisville Country Club, Louisville, Kentucky

Ripe pineapple and fine bourbon are such a perfect pairing it is a wonder that pineapple is not native to Kentucky. In Patrick Colley’s version, Woodford Reserve gives a new perspective to this long-time favorite.

6 to 8 servings

1 cup cake flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup (1 stick) butter, melted

1 cup packed brown sugar

1 (20-ounce) can sliced pineapple, drained

3 egg yolks

1 cup sugar

1/4 cup plus 1 tablespoon Woodford Reserve bourbon

3 egg whites

Maraschino cherries, drained and cut into halves (optional)

Preheat the oven to 350 degrees. Sift the flour, baking powder and salt together. Pour the butter into a 9-inch cake pan and stir in the brown sugar until incorporated and moist. Lay enough of the pineapple slices in a single layer over the butter mixture until the bottom of the pan is covered. Beat the egg yolks and sugar in a mixing bowl at high speed until light and fluffy. Add the flour mixture alternately with the bourbon. Beat at low speed just until incorporated. Beat the egg whites in a mixing bowl until stiff peaks form. Fold the egg whites into the egg yolk mixture and pour the batter over the pineapple. Bake for 30 minutes or until a wooden pick inserted in the center comes out slightly moist. Remove from the oven and let stand for 15 minutes. Invert the warm cake onto a serving platter and arrange the cherry halves in the centers of the pineapple slices. Serve warm with whipped cream or ice cream or at room temperature.

Colley, Chef Patrick, Louisville Country Club, Louisville, Kentucky. “Pineapple Upside Down Cake.” The Woodford Reserve Distillery, Versailles, KY © 2011.