Appetizers, Bourbon Smoked Paprika, Bourbon Smoked Sea Salt, Bourbon Smoked Togarashi, Recipes, Worcestershire Sauce
Togarashi Snack Mix
3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal
3 cups Wheat Chex™ cereal
1 cup garlic or everything flavored bagel chips
2 cups mini pretzels
1 ½ cups mixed nuts
8 tablespoons butter, melted
3 tablespoons Bourbon Barrel Aged Worcestershire
1 tablespoon Bourbon Smoked Paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons Bourbon Smoked Salt
1 teaspoon cayenne pepper (optional)
¼ cup Bourbon Smoked Togarashi
1 Preheat oven to 250 degrees. In a very large bowl, combine the cereals, bagel chips, pretzels and nuts. Set aside. In a small bowl, combine the melted butter with the worcestershire, smoked paprika, garlic powder, onion powder, salt and cayenne, if using. Pour over cereal mixture and toss to combine. Sprinkle over the togarashi and toss again.
2 Pour mixture into a large roasting pan or 2 rimmed baking sheets. Bake for 45 minutes, stirring every 15 minutes. Cool for 15 minutes before serving. Store leftovers in an airtight container.
Appetizers, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Sesame Seeds, Pure Cane Sorghum, Recipes
For the wings:
makes 5-6 servings
2 tablespoons baking powder
1 tablespoon Bourbon Smoked Sea Salt
1 teaspoon Bourbon Smoked Pepper
1 teaspoon Bourbon Smoked Paprika
2 1/2 pounds chicken wing sections
1 teaspoon Bourbon Smoked Sesame Seeds
2 tablespoons cilantro, chopped for garnish
For the Glaze:
1/3 cup Bourbon Barrel Aged Pure Cane Sorghum
1/4-1/3 cup sriracha sauce
1 lime, zested and juiced
1 tablespoon toasted sesame oil
Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and place a wire rack over the foil.
Whisk baking powder, smoked salt, pepper and paprika together in a small bowl. Place chicken in a small bowl sprinkle half of the baking powder mixture over the wings and toss to coat. Sprinkle remaining baking soda mixture and toss to coat again.
Place wings on the rack of the prepared baking sheet. Bake for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy.
Whisk sorghum, sriracha, lime zest, juice and sesame oil together in a large bowl until glaze is smooth. Add wings on a serving platter and garnish with sesame seeds and chopped cilantro. Serve immediately with any excess glaze for dipping.
** This recipe can also be done on the grill**
Appetizers, Bourbon Smoked Chili Powder, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Recipes
makes 12 servings
1 (32 ounce) package frozen potato nuggets (such as Tater Tots®)
1 pound lean ground beef
2 ½ teaspoons Bourbon Barrel Smoked Chili Powder
1 teaspoon Bourbon Barrel Smoked Paprika
1 teaspoon Bourbon Smoked Pepper
1 teaspoon Bourbon Smoked Salt
½ teaspoon onion powder
½ cup water
2 cups Mexican cheese blend, shredded
1/2 cup sour cream
1/2 lime, juiced
2 plum tomatoes, diced
1/2 cup black olives, chopped
1/2 cup pickled jalapeno pepper slices
1/4 cup chopped scallions, for garnish
1/4 cup chopped cilantro, for garnish
1 Preheat oven to 400 degrees. Spread potato nuggets out onto a baking sheet. Bake until nuggets are golden brown and crisp, about 25 minutes.
2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 7-8 minutes. Add chili powder, smoked paprika, pepper, salt and onion powder and cook for 2 minutes more. Add water, bring to a boil, reduce heat to low and simmer until liquid reduces, about 5 minutes.
3 Set oven rack to highest position and turn broiler on to hi. Arrange
potato nuggets on an oven-proof platter and top with ground beef.
Scatter shredded Mexican cheese over the top.
4 Cook potato nuggets under the broiler until cheese melts, 1 to 3 minutes.
Whisk sour cream and lime juice together in a bowl. Garnish totchos with tomatoes, black olives, jalapenos, avocado, sour cream mixture, scallions, and cilantro. Serve immediately.
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.
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.
1 tablespoon Bourbon Smoked Salt
3 ½-4 pounds sweet potatoes, peeled and cut into large chunks
2 tablespoons extra-virgin olive oil
2 limes, zested and juiced
1 teaspoon Bourbon Smoked Salt
½ teaspoon Bourbon Smoked Pepper
5 ounces feta cheese crumbles, reserving some for garnish
¼ cup cilantro leaves, chopped, reserving some for garnish
1) Bring a large pot of water to a boil. Add the salt and sweet potato and cook until soft, about 10-12 minutes. Drain into a colander. Allow to steam dry for 5 minutes. Transfer sweet potatoes to a large mixing bowl. Using a potato masher, mash sweet potatoes.
2) Stir in the olive oil, sorghum, lime zest and juice, salt and pepper. Fold in the feta cheese and cilantro. Check for seasoning, adding more salt and pepper if needed. Spoon into a serving bowl and garnish with reserved feta and cilantro. Serve warm.
Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Sugar, Entrées, Recipes
Bluegrass Soy, Sesame, and Ginger Turkey
12-14 lb turkey, rinsed and patted dry
1 ½ sticks butter
½ cup Bluegrass Soy Sauce
¼ cup toasted sesame oil
½ cup chopped scallions, plus 6 whole scallions
¼ cup Bourbon Smoked Sugar
3 tablespoons grated ginger
3” piece ginger, thinly sliced
1 teaspoon red pepper flakes
Bourbon Smoked Salt, to taste
Bourbon Smoked Pepper, to taste
3 cups low-sodium chicken stock
1) Place turkey on a rack inside a roasting pan and leave to come to room temperature, about 1 hour.
2) In a medium saucepan, melt butter. Whisk in soy sauce, sesame oil, minced scallions, sugar, grated ginger and red pepper flakes; let cool slightly. Pour the butter into a small bowl and refrigerate until spreadable.
3) Preheat oven to 400 degrees. Loosen the skin between the breasts and thighs with your fingers. Spread the chilled butter underneath the skin evenly. Slather butter all over the outside of the turkey. Stuff the cavity of the turkey with the whole scallions and ginger slices. Truss legs and tuck wingtips underneath the turkey. Pour any remaining of the soy butter over the top. Season with smoked pepper and a little smoked salt, using less salt, especially if the turkey was brined. (Turkey Brine Recipe below)
4) Roast turkey for 30 minutes. Add the stock to the pan and tent turkey with aluminum foil if turkey is already starting to heavily brown. Continue to roast for about 1 hour and 35 minutes. An instant-read thermometer should register 155-160 degrees when inserted into the thickest part of the thigh, avoiding the bone.
5) Remove from the oven, transfer to a cutting board, cover with foil and allow to rest for 30 minutes. Skim fat off the pan juices. Carve and serve turkey with the pan juices or use to make a gravy.
Bourbon Barrel Turkey Brine
Makes enough to brine one 12-18 pound turkey
1 gallon (4 quarts) vegetable broth or water
1 cup Bourbon Barrel Smoked Salt
½ cup Bourbon Barrel Smoked Sugar
1 tablespoon Bourbon Barrel Smoked Pepper
½ tablespoon whole allspice
1 gallon ice water
extra ice, if storing turkey in a cooler
1) In a large stockpot, add the vegetable broth, salt, sugar, and spices. Bring to a boil over high heat, stirring to dissolve the salt. Remove from heat and allow to cool completely. This step can be done 1-2 days ahead of time.
2) Using a large pot or clean bucket that will fit the turkey, pour the brine into your chosen container. Add 1 gallon of heavily iced water and stir. Submerge the turkey, breast side down, into the brine. Store in the refrigerator, overnight, if you have room. You may also put the container into a large cooler and surround with ice.
3) The next day, remove from brine, drain and pat dry well with paper towels before proceeding to roast the turkey.
Like this recipe? Purchase our Bourbon Smoked Spice Gift Set to get the flavors you need!
13×9 pan of cornbread, cut into 1” pieces
3 tablespoons olive oil
19 ounces hot or sweet Italian sausage, removed from casings
2 teaspoons Bourbon Smoked Paprika
2 onions, small dice
4 stalks celery, small dice
1 leek, white and pale green parts, chopped and rinsed
¼ cup apple cider vinegar, sherry or white wine
½ cup (1 stick) unsalted butter, plus 4 tablespoons, cut into small pieces
2 cups chicken stock, plus more if needed
1 cup pecans, toasted and chopped
1 fresh chili (such as fresno), deseeded and chopped fine (optional)
2 tablespoons fresh thyme, chopped
3 teaspoons Bourbon Smoked Salt
2 teaspoon Bourbon Smoked Pepper
1) Preheat oven to 400 degrees. Spread the cornbread out on 2 rimmed baking sheets and toast for 8-10 minutes or until lightly browned. Transfer to a large mixing bowl and allow to cool. Butter a shallow 3 quart baking dish and a piece of aluminum foil. Set aside.
2) In a large skillet, heat olive oil over medium high heat. Add sausage and smoked paprika. Cook, breaking up into small pieces with a wooden spoon. Cook until browned and no longer pink, about 7-10 minutes. Remove with a slotted spoon and add to the cornbread.
3) Add onions, celery and leeks to the skillet. Saute’, stirring often, until onions are browned and soft, 10-12 minutes. Scrape into the cornbread mixture. Return skillet to medium-high heat and pour in the apple cider vinegar, sherry or white wine to deglaze. Scrape up any brown bits and cook until almost all the liquid has evaporated. Add the ½ cup of butter and allow to melt. Pour over cornbread mixture. Whisk eggs and 2 cups stock in a medium bowl and add to the cornbread, along with the pecans, chopped chili and thyme. Season with smoked salt and pepper. Mix well to combine. If stuffing seems dry, add more stock, ¼ cup at a time, until thoroughly moistened.
4) Pour stuffing into baking dish and dot with remaining 4 tablespoons of butter and cover tightly with foil, buttered side down. Bake for 30 minutes. Remove foil and increase oven to 450 degrees. Bake until top is browned, about 20-25 minutes more. Serve warm.
Note: toasting cornbread and pecans and cooking sausage and vegetables can all be done a day ahead. Right before baking, toss everything together and add melted butter, eggs and stock. Proceed as directed.