Makes 4 large servings or 8 smaller servings
5 large eggs
1 cup half and half
½ teaspoon Bourbon Smoked Salt
1 teaspoon Bourbon Barrel Aged Vanilla Extract
8 slices sturdy bread or your favorite bread for French toast (we used raisin challah)
½ cup cream cheese, room temperature
½ cup jam or preserves of your choice
butter and syrup, for serving
1) Spray or butter a parchment-lined 9”x13” pan or rimmed baking sheet. Set aside. In a large bowl, whisk together the eggs, half and half, sorghum, smoked salt and vanilla.
2) Make the sandwiches. Spread about 2 tablespoons each of cream cheese and jam on one slice of bread. Top with another slice of bread. Press together lightly and soak in the egg mixture for about 1 minute on each side. Repeat with remaining bread. Lay soaked sandwiches on the baking pan. Cover with plastic wrap and refrigerate overnight. (French toast may also be made right before cooking.)
3) Remove sandwiches from the refrigerator before you preheat oven to 350 degrees. Bake french toast for 25 minutes. Flip sandwiches over and bake for 20-25 minutes more. Cut each sandwich in half, transfer to a serving dish and serve with your favorite syrup and butter.
Makes 12 servings
4 cups milk
5 whole cloves
1 teaspoon ground cinnamon
12 egg yolks
1½ cups Bourbon Smoked Sugar
2½ cups Kentucky Bourbon
4 cups light cream
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
½ teaspoon ground nutmeg, plus extra for garnishing
1) Combine milk, cloves and cinnamon in a large saucepan. Slowly bring to a boil over medium-low heat, stirring occasionally. Once boiling, remove from heat.
2) In a large bowl, whisk together egg yolks and smoked sugar. While whisking, slowly pour in a ladleful of hot milk and repeat. Pour milk and egg mixture into the saucepan of remaining milk. Return pan to medium or medium low heat and cook, whisking constantly for about 3 minutes, until mixture thickens slightly. Do not allow mixture to boil or it will curdle. Strain into a large container and allow to cool for an hour.
3) Stir in bourbon, cream, vanilla and nutmeg. Refrigerate overnight. Serve in small cups garnished with a sprinkle of nutmeg.
Bourbon Smoked Sea Salt, Bourbon Smoked Sesame Seeds, Bourbon-Madagascar Vanilla Extract, Desserts, Recipes
Makes 36 cookies
1½ tablespoons unsalted butter, room temperature
1 cup light brown sugar
1 large egg
2 tablespoons all-purpose flour
¼ teaspoon Bourbon Smoked Salt
1 teaspoon Bourbon Barrel Aged Madagascar Vanilla
1) Preheat oven to 350 degrees. In a medium bowl with an electric hand mixer, cream together the butter and light brown sugar. Add the egg, all-purpose flour, smoked salt and vanilla, beating to combine. Add the smoked sesame seeds and stir to combine.
2) Line baking sheets with parchment paper and lightly coat with baking spray. Drop a scant teaspoon amount of batter onto baking sheets, 2 ½”-3” apart. Slightly flatten each cookie with a knife dipped in ice water. Bake for about 6 minutes (middle rack is best) until lightly golden brown. Allow to cool completely on baking sheets. Remove with a thin spatula or offset palette knife. Store in an airtight container.
Makes about 65 cookies
For the cookie dough:
2 cups (250 grams) all-purpose flour
2/3 cups unsweetened cocoa powder
¼ teaspoon Bourbon Barrel Smoked Salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 tablespoon Bourbon Barrel Aged Madagascar Vanilla Extract
½ cup Bourbon Barrel Mint Julep Sugar
For chocolate filling:
5 ounces (3/4 cup) semi-sweet chocolate chips
½ teaspoon pure peppermint extract
¼ cup (4 tablespoons) unsalted butter
10 hard peppermint candies, crushed
1) Preheat oven to 350 degrees, with racks in middle and lower thirds. In a medium bowl, whisk together the flour, cocoa powder and salt. With an electric mixer, beat 1 cup butter with the granulated sugar until light and fluffy. Add egg and vanilla, beating to combine. On low speed, gradually add the flour, beating to combine.
2) Line baking sheets with parchment paper. Place mint julep sugar into a small bowl. Using a cookie scoop, scoop and roll dough into 1” balls. Roll into the mint julep sugar to coat. Place on lined baking sheet, about 1” apart. Bake cookies for 5 minutes and remove from oven. Using the backside of a ¼” teaspoon, make an indentation in the center of each cookie. Return to oven and bake for 4 minutes. Cookies should be set but still look slightly moist. Let cool on sheets.
3) Make the chocolate filling. In a medium microwave safe bowl, combine the chocolate and butter. Microwave in 10-15 second increments, stirring in between, until chocolate is melted. Stir in the peppermint extract. Allow to cool until slightly thickened, about 5 minutes. Transfer to a ziplock bag or piping bag. Snip a small hole in one corner and pipe chocolate into the cookie indentations. Garnish with a sprinkle of crushed peppermint candy. Store in an airtight container.
Bourbon Smoked Cacao Nibs, Bourbon Smoked Sea Salt, Bourbon-Madagascar Vanilla Extract, Desserts, Recipes
Makes 40-50 cookies
For the cookie dough:
½ pound (2 sticks) unsalted butter, room temperature
½ cup light brown sugar
2 cups (250 grams) all-purpose flour
¾ teaspoons Bourbon Smoked Salt
1 cup pecans, finely chopped
For the dipping chocolate:
2 ½ ounces semi-sweet or bittersweet chocolate
2 tablespoons unsalted butter
2-3 tablespoons Bourbon Smoked Cacao Nibs, finely chopped
1) Using a stand mixer or a large bowl and hand mixer, beat the butter and light brown sugar together until light and fluffy. Add the vanilla. Whisk together the flour and salt in a small bowl and add to the butter mixture. Beat until combined. Stir in the pecans.
2) Divide dough into two portions on two sheets of plastic wrap. Shape dough into logs, rolling ends of plastic wrap tightly. Place in freezer for 15 minutes to firm up. Shape logs into rectangular shape and refrigerate at least 2 hours or overnight. Dough may also be frozen for up to two months.
3) Preheat oven to 350 degrees. Line baking sheets with parchment paper. Unwrap dough and slice cookies about ¼” thick. Place on prepared sheet pans, about 1” apart. Bake until light golden brown, about 11 minutes. Leave to cool on sheets for 5 minutes, then transfer to a wire rack.
4) As cookies cool, make the dipping chocolate. In a small microwave safe bowl, combine the chocolate and butter. Microwave in 10-15 second increments, stirring in between, until chocolate is melted. Allow to cool for 5 minutes.
5) Dip each cookie in the chocolate, dipping only one corner. Place onto wire rack to allow excess to drip off. Sprinkle some chopped, smoked cacao nibs onto the chocolate. Repeat with remaining cookies. Allow chocolate to set before storing in an airtight container.
Bourbon Smoked Sea Salt, Bourbon Vanilla Sugar, Bourbon-Madagascar Vanilla Extract, Desserts, Recipes
Makes 2 dozen cookies
½ cup (1 stick) unsalted butter, softened
¼ cup (50 grams) Bourbon Vanilla Sugar
¾ cup plus 2 tbsp packed light brown sugar
¾ tsp baking soda
¼ tsp Bourbon Smoked Sea Salt (plus extra for sprinkling)
1 ¾ cups all- purpose flour
½ lb (8 ounces) semi- sweet or bittersweet chocolate, cut into ½” chunks
- Preheat oven to 350 degrees. In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy. Add egg and vanilla extract. Beat until incorporated, scraping down sides as needed. Add smoked salt and baking soda. Add flour and stir at low speed until just mixed. Fold in chocolate with wooden spoon or rubber spatula.
- Scoop 1 ½ tsp of dough for each cookie. Space cookies 2” apart on parchment lined baking sheets. Sprinkle with a little extra smoked salt on top of each cookie. Bake for 11-12 minutes or until golden on the top but still soft in the center. Cool on baking sheet for 5 minutes before removing to a wire rack.
Makes 18-20 cookies
10 Tbsp (150 grams) unsalted butter, softened
½ cup (90 grams) white sugar
1 ½ cups + 2 Tbsp (225 grams) all-purpose flour
½ tsp Bourbon Smoked Salt, plus extra for garnish
1 egg yolk
1 tsp Bourbon Barrel Aged Madagascar Vanilla Extract
zest of 1 large lemon
1 tsp dried lavender flowers
Preheat oven to 325 degrees. In a large bowl or stand mixer, cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla and mix. Add the flour, smoked salt, lemon zest and stir to combine. Turn the mixture out onto a lightly floured surface and knead it into a smooth ball. Roll the ball into a log about 3-4” in diameter. Wrap in plastic wrap and place in freezer for 15 minutes. (Dough may be made up to two days in advance and kept in the refrigerator.)
Remove and slice log into a eighteen ½ “ thick cookies. Place on a parchment lined baking sheet 1” apart. Press a few lavender flowers and a light sprinkle of smoked salt onto the tops of each cookie. Bake for 12-14 minutes until cookies are firm but not brown. Cool on baking sheet for 10 minutes. Remove to a wire rack to cook completely.
The Shamrocker Shake
Makes 1 serving
1 cup vanilla ice cream
1 ounce Irish Cream liquor
1 ounce Kentucky Bourbon
1 TB Mint Julep Sugar
¼ tsp Bourbon Barrel Aged Vanilla Extract
2 tsp Bourbon Smoked Cacao Nibs, plus extra for garnish
3 ice cubes
1 Combine all ingredients in a blender. Blend until smooth. Pour into a glass and garnish with extra smoked cacao nibs. Serve immediately.
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 sprinking
14 ounces (395g) 60-70% dark chocolate, chopped
3 TB (50g) unsalted butter, chopped
1 tsp Bourbon Barrel Aged Vanilla Extract
4 large eggs
1¼ cups (270g) Mint Julep Sugar
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.
Smoked Strawberry Jam
Makes about 2 ½ pints
2 ½ pounds strawberries, washed and hulled
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons classic pectin
3½ cups Bourbon Smoked Sugar
2 tablespoons Bourbon Barrel Aged Madagascar Vanilla Extract
1 Combine the strawberries, lemon juice and zest in a large pot. Using a potato masher, crush the strawberries. Stir in the pectin. Cook over high heat and bring to a rolling boil, stirring constantly. Add all the sugar and stir to dissolve. Stir and boil for 1 full minute. Remove from heat and skim off any foam. Add the vanilla extract.
2 Ladle jam into clean jars and seal with a lid. Leave to cool completely before storing in the refrigerator. Jam keeps in the refrigerator for up to 4 months.
* for longer storage, can and process in a water bath as directed for strawberry jam in canning cookbooks and manuals or freeze.