Easter Sunday Menu

CREAM CHEESE CHEESE DEVILED EGGS

Ingredients: 1 dozen eggs 2 T. baking soda 5 ounces of cream cheese, softened 3 T. Dijon mustard ( or any mustard of your choice ) 1 T. vinegar 1 t. Bourbon Smoked Pepper 1 t. Bourbon Smoked Salt Garnish: Bourbon Smoked Paprika for garnish 2 T. fresh-cut scallions or chives Option: 2 pieces of Bourbon Smoked Pepper Bacon Method: Place the eggs in a medium-size saucepan and then cover them with water. Use a lid if you have one. It will help the eggs cook faster. Sprinkle some baking soda into the pot. Place the pot full of water, eggs, and baking soda on the stove and let it come to a rolling boil on medium/high heat. This will take between 7-10 minutes, depending on the type of stove you have. Let the eggs come to a rolling boil for two minutes, remove the pan from the heat and gently set it in the sink. Remove the lid and let the cold water from your sink bathe the eggs until they become cool to the touch. Pro chef tip: You can also add some ice to this process and create your own ‘ice bath.’ Once the eggs are cool to the touch, remove the water from the pan. Give the eggs in the pan a gentle shaking motion. I like to start to crack my eggs in the pan by rolling them around. This gentle motion of rocking the eggs back and forth gives you a jump start on the de-shelling process. Peel eggs. Discard the shells after this process is complete. Using a small knife – dip the knife in clean water every time before you cut the eggs in half. This will aid in the egg not breaking and will result in a clean look. You can cut the eggs vertically ( like in the photo) or horizontally. Remove the cooked egg yolk and set it aside for filling. Filling: Add Bourbon Smoked Sea Salt, Bourbon Smoked Pepper, mustard, and vinegar to a medium-sized bowl. With a hand mixer, mix the softened cream cheese in the same bowl. Add cooked egg yolk to the mixture. Mix on high for about 2 minutes, scrape the bowl halfway through. Fill eggs with the mixture. Loreal’s Tip: Grab two spoons and dollop the mixture into the eggs. Use one spoon to collect and drop the creamy mixture and the other spoon to push it into the eggs into the hole –– about 1/2 T. into each egg. Garnish the eggs with Bourbon Smoked Paprika and greens, onions, chives, or cooked bacon. Option: For garnish, bake your bacon on a foil or parchment paper-lined sheet tray in an oven for 5-7 minutes at 350 degrees. Carefully remove once it has been cooked to a ‘beef jerky’ texture. Once it’s cool, cut it into small bite pieces that will fit on top of each egg.  

Edamame and Shiitake Salad

Serves 8-10 as a side dish Ingredients: 8 ounces shiitake mushrooms, stems removed, sliced 2 tablespoons vegetable oil 1 pound shelled edamame, frozen 1 tablespoon Bourbon Smoked Sea Salt 4 large radishes, julienned 1 bunch green onions, thinly sliced 2 tablespoons Bluegrass Soy Sauce 1 tablespoon rice vinegar ½ tablespoon Bourbon Smoked Togarashi 2 teaspoons toasted sesame oil Method: Heat a large skillet over high heat. Add the vegetable oil and sauté mushrooms for 8-10 minutes or until browned and crispy. Remove from pan, place on a paper towel-lined plate, and allow to cool. Fill a medium saucepan with water and bring to a boil. Add Bourbon Smoked Sea Salt and edamame. Blanch for 2-3 minutes. Drain in a colander and rinse with cold water to stop the cooking. Combine edamame, radishes, mushrooms, and green onions in a large bowl and toss with Bluegrass Soy Sauce, rice vinegar, Bourbon Smoked Togarashi, and roasted sesame oil. Serve immediately.  

Henry Bain’s Steak Crostini with Horseradish Cream

Makes 18 crostini For the Horseradish Cream Sauce: 1 cup sour cream ¼ cup horseradish, grated 2 tsp Dijon mustard 1 tsp lemon juice ½ tsp Bourbon Smoked Salt ¼ tsp Bourbon Smoked Pepper For the Crostini: 18 French baguette slices, ½” thick cut on a bias olive oil for drizzling ¾ pounds sirloin steak ¼ tsp Bourbon Smoked Salt 1/8 tsp Bourbon Smoked Pepper 3 Tbsp Henry Bain’s Sauce 1 scallion, green part only, thinly sliced Method: Preheat the oven to 375 degrees. Arrange the baguette slices on a baking sheet. Drizzle each slice with some olive oil. Bake for 5 minutes to lightly toast. Set aside and allow to cool. In a small bowl, combine all the ingredients for the horseradish cream. Set aside in the refrigerator. Heat oven-proof skillet over med-high heat. Season steak with smoked salt and pepper. Add a tablespoon of oil to the pan and sear the steak for 3 minutes on each side. Roast in the oven for 5 minutes for med-rare. Remove and rest the steak for 5 minutes. Place a dollop of horseradish cream sauce on each crostini. Slice the steak thinly and toss the steak in a bowl with the Henry Bain’s sauce. Lay a few slices of steak on each crostini. Garnish with sliced scallions and serve on a platter.  

CHICKEN LIVER AND SPICED PECAN CROSTINI

 

DEVDEVILED EGGS TWO WAYS

   

MASHED SWEET POTATOES WITH SORGHUM, LIME AND FETA CHEESE

 

GRILLED ASPARAGUS WITH BOURBON SMOKED PAPRIKA

 

Ingredients: 5 lamb chops 1 tablespoon finely chopped rosemary 1 tablespoon Bourbon Smoked Sugar 1 tablespoon Bourbon Smoked Sea Salt 1 tablespoon Bourbon Smoked Pepper Vegetable oil Method: Rub lamb chops down with oil and season generously with herb and seasoning. Let sit at room temperature for ten minutes. Over high heat, heat two tablespoons of vegetable oil in a pan. When the pan is hot, add lamb chops and cook until golden, about 2-3 minutes. Repeat the process on the other side, then remove it from the pan. Put lamb chops on a pan in a 400-degree oven and cook until internal temperature is as desired. (140 -145 degrees-medium rare suggested)  

Bacon-wrapped Filets & Black Raspberry Bourbon Chutney

Ingredients: 8 slices of thick-cut Bourbon Smoked Pepper Bacon 2 whole pork tenderloins or 4, 6-8 ounce beef tenderloin filets 2 T. Bourbon Barrel Smoked Garlic Salt 2 T. Bourbon Barrel Smoked Citrus Pepper Pan Sauce: 2 cups fresh fruit such as peaches, apples, or blueberries (can substitute frozen) 2 T. Bourbon 2 T. Apple Cider Vinegar 1/4 c. Bourbon Barrel Aged Pure Cane Sorghum 1/4 c. Bourbon Barrel Black Raspberry Jam OR Blueberry Bourbon & Cardamom Jam Method: Preheat oven to 350 degrees Fahrenheit. Par-cook bacon for 15 minutes at 350 F degrees or until slightly brown. Reserve bacon fat. Cut the whole pork tenderloins into four equal pieces, about 2 – 3 inches thick. Take the par-cooked bacon and wrap the pork tenderloin with them. Secure the bacon with a toothpick. Mix the Bourbon Smoked Garlic Salt and the Bourbon Smoked Citrus Pepper in a small bowl. Lightly dip both the top and the bottom of the bacon-wrapped filets in the spice mixture, shake off any excess. Take a medium-sized oven-safe pan ( like a cast iron ) and place it on medium-high heat. Add a small spoonful of the rendered bacon fat to the pan. Allow the pan to come to medium-high heat and carefully place one side of all of the bacon-wrapped filets down onto the hot pan. Let each filet get a nice sear in the hot pan, which will take about 3-4 minutes. Once you flip all the golden brown filets, set the pan into the preheated oven and let them roast for 15-20 minutes or until they reach an internal temperature of 160 degrees Fahrenheit. Carefully remove the hot pan from the oven and place it back on the stovetop. Remove the cooked bacon-wrapped filets and place them on the serving dish to rest. Pan Sauce: Add the bourbon, apple cider vinegar, and fresh fruit to the hot pan that the filets were just cooking in. With a wooden spoon, slowly agitate sauce until it reduces by half on medium heat, which takes 4-5 minutes, making sure to dissolve the brown pan drippings into the flavorful sauce. Turn off the heat and add the Bourbon Barrel Aged Pure Cane Sorghum and Jam, and stir the chutney for 3 minutes until incorporated. With a spoon, pour a few tablespoons of the chutney onto the tops of all the bacon-wrapped filets and serve immediately.   Ingredients: 4- 6-8 OZ Pieces Salmon 4 Tablespoons Dijon Mustard ¼ Cup Bourbon Barrel Aged Sorghum ¼ Cup Orange Marmalade ½ Cup Crushed Bourbon Spiced Pecans Bourbon Smoked Sea Salt and Bourbon Smoked Pepper to taste Method: Thoroughly season salmon with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper. Rub tops of salmon fillets with mustard Cover tops of mustard rubbed salmon with crushed Bourbon Spiced Pecans Place salmon on a sheet tray or casserole and bake for approximately 10-minutes at 400 degrees With a whisk or food processor, mix marmalade and Bourbon Barrel Aged Sorghum until thoroughly blended.  

CHORIZO AND MOZZARELLA STUFFED PORK CHOP

Ingredients: 2-10/12 oz pork chops (frenched) 2.5 oz Sobrassada Spreadable Chorizo 2.5 oz fresh mozzarella 1 tsp Bourbon Smoked Salt 1 tsp Bourbon Smoked Pepper 1 cup red wine 10 leaves of fresh sage 2 tbsp cold butter With a boning knife or paring knife, cut a 1-inch pocket in the pork chop below the bone into the loin, cutting out almost all of the center without piercing the edges. Mix the chorizo and fresh mozzarella and stuff into the pork chop. In a hot skillet with oil, seasoned with Bourbon Smoked Salt and Bourbon Smoked Pepper, sear off chops until nice and golden on each side. Remove from skillet, put on a tray, and cook in a preheated 425-degree oven for approx 1 to 5 minutes. In the meantime, in a small saucepan, reduce the cup of red wine by about 3/4. Let cool slightly. Whisk in cold butter to emulsify. Drizzle on chops and eat!

SOY AND BOURBON MARINATED PORK TENDERLOIN

PERFECT DRY RUB

 

BOURBON SMOKED SWEET POTATO PASTRY TARTS

LEMON LAVENDER SHORTBREAD COOKIES

CHOCOLATE CHUNK COOKIES WITH BOURBON SMOKED SEA SALT

OLD FORESTER’S TRADITIONAL PUNCH INGREDIENTS

1.5 oz Old Forester Signature 100 Proof 1 oz Old Forester Oleo-Saccharum Syrup 2 oz Water 0.5 oz Lemon Juice Method:  

Kentucky-ish Coffee

Ingredients: 1.5 oz Old Forester 86 Proof 4 drops Old Forester Smoked Cinnamon Bitters  .5 oz Bourbon Smoked Simple Syrup –– sweeten to taste 4 oz Bourbon Barrel Aged Coffee Bourbon Vanilla Whipped Cream for topping Method: Combine the top 4 ingredients in mug and stir. Top with Bourbon Vanilla Whipped Cream. Bourbon Smoked Simple Syrup: 1 cup Bourbon Smoked Sugar 1 cup water Method: Mix ingredients in a pot. Bring to a boil, remove from heat. Cool and store in an airtight container. Keep refrigerated and discard after two weeks.  

Kentucky Sunrise

Makes 1 cocktail

1½ ounces Woodford Reserve® Distiller’s Select Bourbon

2 Drops Woodford Reserve® Sassafras & Sorghum Bitters

orange juice, to fill

1-ounce bourbon cherry syrup (the syrup from Woodford Reserve® Bourbon Cherries)

Woodford Reserve® Bourbon Cherries, to garnish

Method:

In a highball glass, add Woodford Reserve®, bitters, and orange juice. Finish by pouring cherry syrup in the center of the drink. Garnish with a Woodford Reserve® Bourbon Cherry.

 

Michelada

Makes 1 serving Juice of 1 lime 1/3 cup tomato juice 1 teaspoon Bluegrass Soy Sauce 2 teaspoons Bourbon Barrel Aged Worcestershire Sauce 1 teaspoon hot sauce (or to taste) 12 ounces Mexican beer Bourbon Smoked Pepper, for garnish lime wedges for garnish and rimming glass Bourbon Smoked Salt, for rimming the glass   Method Rub the rim of a pint glass with a wedge of lime, then dip into smoked salt. Pour in the lime juice, tomato juice, soy sauce, Worcestershire and hot sauce. Stir to combine. Add ice, then slowly top off with beer. Garnish with a wedge of lime and a sprinkling of smoked pepper.    

Michelada Mary

INGREDIENTS

The Glass:

• Bourbon Smoked and Chili Coffee Rub
• Lime Juice

The Drink:

• 5 ounces Bourbon Smoked Barrel Aged Bloody Mary Mix
• 6 drops Small Batch Bourbon Ponzu
• 6 ounces Corona Beer or preferred Light Beer

Method: The Glass:

• Mix the Bourbon Smoked Chili and Coffee Rub in a saucer and spread wider than the rim of the glass.
• Use a lime wedge and rub around the rim of each glass.
• Hold the glass from the bottom and move straight down and place into the seasoning mix. Lift and set aside.

The Drink:

• Pour all of the drink ingredients into a large pitcher and mix. 
• Fill up the glass with ice.
• Pour the mixed drink over the ice.
• Serve with lime wedges for garnish.

 

STRAWBERRY MINT CHAMPAGNE COCKTAIL

Makes 4 cocktails 1 cup fresh strawberries, hulled, plus extra for garnish ¼ cup Woodford Reserve® Mint Julep Syrup Champagne or Prosecco Mint sprigs for garnish Method: Place strawberries and mint julep syrup in a blender. Blend until completely pureed. Fill champagne flutes about one-third full of puree. Slowly top with champagne. Lightly stir and garnish with a strawberry and mint sprig.