Saint Patrick's Day Recipes

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.

Salted Chocolate Mint Brownie Cookies

Shamrock Shake - Mocktail & Kid Friendly

  1 serving

• 1 cup vanilla ice cream
• ¼ cup milk
• 1 TB Mint Julep Sugar
• ¼ tsp  Vanilla Extract
• 3 drops green food coloring
• 1 Oreo® Cookie
• 3-4 ice cubes

Method 1 Combine all ingredients in a blender. Blend until smooth. Pour into a glass and serve immediately.

The Shamrock Shake

Makes 1 serving

• 1 cup vanilla ice cream
• 1 ounce Irish Cream liquor
• 1 ounce Kentucky Bourbon
• 1 tbsp Mint Julep Sugar
• ¼ tsp Vanilla Extract
• 2 tsp Bourbon Smoked Cacao Nibs, plus extra for garnish
• 3 ice cubes

Method 1 Combine all ingredients in a blender. Blend until smooth. Pour into a glass and garnish with extra smoked cacao nibs. Serve immediately.

Hair of the Dog – Bourbon Barrel Bloody Mary

Ingredients:

• 4 oz. Barrel Aged & Bourbon Smoked Bloody Mary Cocktail Mix
• 1.5 oz. of vodka or bourbon
• stir and pour over ice
• garnish optional

Method: Mix and repeat!  

Bourbon Barrel Foods Benedictine Spread

Benedictine (Makes 3 cups):

• 2 cucumbers (about 1 pound), peeled and deseeded
• 2 (8oz.) packages of cream cheese
• ½ clove garlic, minced or grated
• ¾ tsp Bourbon Smoked Salt (more or less to taste)
• 1-2 drops green food coloring (optional)

Method: Make the Benedictine. Grate cucumbers with a box grater or with the grating disk on a food processor. Place grated cucumber into a sieve in a bowl. Push down on the cucumber with a large spoon to release as much water as possible. Put grated cucumber into a large bowl or a food processor fitted with the blade attachment. Add the cream cheese, garlic, salt and one drop of food coloring, if using, and mix until well combined.

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 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 oven for 5 minutes for med-rare. Remove and rest steak for 5 minutes. Place a dollop of horseradish cream sauce on each crostini. Slice the steak thinly and toss 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.

Bourbon Barrel Aged Sorghum and Buttermilk Irish Soda Bread

Makes 1 loaf

• 2 cups (275 grams) bread flour
• 1¼ cups (200 grams) whole wheat flour (optional- all bread flour may be used)
• 1 teaspoon Bourbon Smoked Salt
• 1 teaspoon baking soda
• 1 1/3 cups buttermilk
• 1 large egg, beaten
• 1 tablespoon Bourbon Barrel Aged Sorghum

Method 1 Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a large bowl, combine flours, salt, and baking soda. Whisk to combine. In a small bowl, combine the buttermilk, egg, and sorghum. Stir. Make a well in the center of the dry ingredients and pour in the wet mixture. With a wooden spoon, bring the ingredients together to form a dough. 2 Turn dough out onto a floured surface and lightly dust with flour. Knead dough lightly a couple of times to bring dough together, if needed. Form dough into a round loaf. Transfer loaf onto the prepared sheet pan. Using a sharp knife, cut an X into the top of the loaf, about ½ inch deep. 3 Bake in the oven for 35 minutes. The bread should be golden brown and the bottom should sound hollow when tapped. Remove to a wire rack and allow to cool for 10 minutes before slicing. Enjoy warm with butter and our smoked strawberry jam. Serve with Black Raspberry Jam & Blueberry Cardamom Jam

Bourbon Smoked Paprika Shrimp

Serves 8 as an appetizer

• 1 pound (21/30) shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon Bourbon Smoked Paprika
• ½ teaspoon Bourbon Smoked Salt
• ¼ teaspoon Bourbon Smoked Pepper
• ½ lemon, juiced and zested
• 2 tablespoons fresh parsley, chopped

Method:

1. Heat olive oil in a large skillet over high heat. Add the shrimp in an even layer and cook for 2 minutes, lowering heat to medium high. Flip the shrimp and cook for 1 minute. Add the garlic, smoked paprika, and smoked salt and pepper. Cook for one minute more, tossing shrimp.

2. Remove from heat and squeeze in the lemon juice. Stir in the lemon zest and fresh parsley. Serve immediately, with crusty bread, if desired.

BLUEGRASS Soy Sauce  Rib-Eye Roast with Bourbon Smoked Pepper

For the roast:

• 4½-5 pound rib-eye roast, trimmed and tied
• 4 cloves garlic, cut into slivers
• ½ cup Dijon mustard
• ¼ cup Bluegrass Soy Sauce
• 2½ tablespoons Bourbon Smoked Pepper

for the sauce:

• ½ cup white wine
• 1½ cups beef stock
• ¼ cup Dijon mustard
• 1 tablespoon Bluegrass Soy Sauce
• 1 teaspoon Bourbon Smoked Black Pepper
• 2 tablespoons unsalted butter, cut into pieces

Method: 1) Place the roast into a small roasting pan or large, oven proof skillet. Make incisions on the surface of the meat with the tip of a sharp knife and insert garlic slivers. In a small bowl, combine the mustard and soy sauce and spread the mixture over the roast. Sprinkle smoked pepper evenly all over. Let roast sit at room temperature for 1 hour. 2) Preheat oven to 350 degrees. Roast the meat until a thermometer inserted in the center registers 130 degrees for medium rare (about 1½ hours), 140 degrees for medium and 150 degrees for medium well. If meat is over browning during cooking, tent with aluminum foil. Remove roast from oven and let rest on a carving board covered with aluminum foil for 15 minutes. The temperature will continue to rise by 5-10 degrees. 3) Make the sauce. Spoon off excess fat from roasting pan. Place pan over high heat. Once hot, pour in the white wine. Scrape up browned bits with a wooden spoon and cook until reduced by half. Pour in beef stock and whisk in dijon mustard and soy sauce. Bring to a boil. Cook for a few minutes, reducing slightly. Add the butter pieces and shake the pan and whisk to emulsify into the sauce. Strain sauce, if desired, season with smoked pepper and pour into a gravy bowl. Slice roast and serve on a platter, along with the gravy.

Worcestershire and Smoked Pepper Savoy Cabbage

Serves 6-8 as a side

• 2-3 TB olive oil
• 1 large head savoy cabbage, outer leaves removed and washed
• ½ cup Bourbon Barrel Aged Worcestershire Sauce
• 2 tsp Bourbon Smoked Salt
• 2 tsp Bourbon Smoked Pepper
• 3 TB butter, cut into pieces

Method 1 Heat a large frying pan over med-high heat with the olive oil. Take the outer leaves of cabbage and roll them up like a cigar. Finely slice it to make thin ribbons. Cut the remaining head of cabbage in half, cut out the core and finely slice it. Add the cabbage to the frying pan, sautéing for 4 minutes and tossing occasionally. 2 Add the Worcestershire sauce and smoked salt and pepper. Toss to thoroughly combine. Continue cooking for another 4 minutes, tossing more frequently so it doesn’t burn. Cook until cabbage has mellowed and softened a bit, but still has a little bite. Remove from heat and add the butter. Pour onto serving platter and serve immediately.

Bourbon Barrel Foods Shepherd’s Pie

Serves 4-5 For the mashed potato topping:

• 2 pounds russet potatoes, peeled and cubed
• 2 TB sour cream or cream cheese
• 1 large egg
• ½ cup heavy cream
• 2 tsp Bourbon Smoked Salt
• 1 tsp Bourbon Smoked Pepper

For the filling:

• 1 TB olive oil
• 1¾ pound ground beef or lamb
• 1 onion, diced
• 2 large carrots, diced
• 2 tsp Bourbon Smoked Garlic Salt
• 1 tsp Bourbon Smoked Pepper
• 1 teaspoon Bourbon Smoked Paprika, plus extra for garnishing
• 1 tsp dried thyme
• ¾ cup frozen peas
• 2 TB butter
• 2 TB all-purpose flour
• 1 cup beef stock
• 2 TB Bourbon Barrel Aged Worcestershire Sauce
• fresh parsley, chopped for garnish

Method 1 Add the potatoes to a large pot and cover with water. Bring to a boil over high heat and lower to a simmer. Cook until potatoes are tender, about 12 minutes. Drain and allow to steam dry for 5 minutes in colander. Add back to pan and mash with potato masher. Combine the remaining ingredients and stir into the potatoes. Set aside. 2 Heat a large skillet over high heat with the olive oil. Crumble in the beef or lamb and cook for 3-4 minutes. Remove excess fat, if desired. Add the onions and carrots. Season with smoked garlic salt, pepper, paprika, and thyme. Cook until meat is browned and vegetables are softened. Stir in the frozen peas and remove from heat. 3 In a small saucepan, melt butter over medium heat. Once melted, add the flour and whisk together. Cook for 2 minutes, whisking frequently. Whisk in broth and Worcestershire sauce. Cook and thicken gravy for about 1 minute more. Add to the meat mixture. 4 Preheat broiler on high. Pour meat mixture into a 3-quart casserole dish. Top with mashed potatoes and sprinkle with a little smoked paprika. Broil for 3-4 minutes or until potatoes are nicely browned. Garnish with chopped parsley and serve.  

Salted Chocolate Mint Brownie Cookies

Makes about 1 dozen cookies

• 1 cup, scant (120g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp Bourbon Barrel Smoked Salt, plus extra for sprinkling
• 14 ounces (395g) 60-70% dark chocolate, chopped
• 3 TB (50g) unsalted butter, chopped
• 1 tsp Vanilla Extract
• 4 large eggs
• 1¼ cups (270g) Mint Julep Sugar

Method 1 Combine dry ingredients and whisk to combine. Set aside. In a heatproof bowl, combine the chocolate and butter. Place over a pot of gently simmering water or microwave in 30-second intervals, stirring in between, until completely melted. 2 In the bowl of an electric mixer, combine the eggs and the mint sugar and whisk on medium speed for 5-6 minutes until it’s pale and tripled in size. Scrape the chocolate into the bowl and whisk on a low speed to combine. Add the dry ingredients and whisk slowly to combine. Scrape down the sides of the bowl with a spatula and stir by hand a few turns. 3 Refrigerate batter for one hour to firm up. Preheat oven to 355 degrees. Line two baking sheets with parchment. Using a large ice cream scoop (1/3 cup capacity), scoop cookies onto baking sheets, about 3” apart. Flatten each cookie slightly with the palm of your hand. Sprinkle with smoked salt. Bake for 12-13 minutes until puffed and dry looking around the edges but still slightly soft in the middle. Cool completely on cookie sheet before serving.  

Bourbon Smoked Cacao Nib and Bourbon Chocolate Sundae

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