Easter Sunday Menu Ideas and Cocktails
CREAM CHEESE CHEESE DEVILED EGGS
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
Bourbon Smoked Paprika for garnish
2 T. fresh-cut scallions or chives
2 pieces of Bourbon Smoked Pepper Bacon
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.
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.
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.
Chef’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.
Bourbon Barrel Aged Sorghum and Bourbon Smoked Pepper Goat Cheese
- 4 ounces goat cheese
- 1 Tbsp Bourbon Smoked Pepper
- 2 Tbsp Bourbon Barrel Aged Sorghum
Sprinkle the Bourbon Smoked Pepper on the goat cheese. Drizzle the Pure Cane Sorghum on top and serve with crackers! Fast, easy and delicious appetizer to make.
EDAMAME AND SHIITAKE SALAD
Serves 8-10 as a side dish
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
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
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
2 ounces Kentucky Bourbon
In a small bowl, put the raisins to soak in the bourbon. Heat a large skillet over medium-high heat. Season the livers with Smoked Salt and pepper. Add the olive oil to the hot pan and arrange the livers in an even layer, along with the bay leaf, sliced onion, and garlic. Leave the livers to be brown on one side, undisturbed, for 1-2 minutes. Flip the livers and stir the onions. Reduce heat to medium. Add the bourbon and raisins to deglaze the pan, cooking for about 1 minute. Stir in the butter and cook for 1 minute more until livers are cooked but still a little pink in the center.
Remove pan from heat and allow to cool for a couple of minutes. Discard the bay leaf. Either place livers on a large chopping board and coarsely chop with a large knife, or place mixture in a food processor and pulse several times until roughly chopped.
Spread liver onto grilled or toasted bread. Garnish with chopped parsley, spiced pecans, a little squeeze of lemon juice, and a drizzle of sorghum. Season each crostini with a pinch of smoked salt and pepper, if desired.
MAPLE CANDIED BOURBON SMOKED PEPPER BACON
- 1 pound Bourbon Smoked Pepper Bacon
- 1/3 cup Bourbon Barrel Aged Maple Syrup
- 1/4 – 1/2 cup Bourbon Smoked Sugar (desired sweetness)
- Place Bourbon Smoked Bacon on a wire rack on a foil-lined baking pan, brush top of Bourbon Smoked Pepper Bacon with Bourbon Barrel Aged Maple Syrup and sprinkle on 1/2 Bourbon Smoked Sugar.
- Bake in a preheated 400 degrees oven for 15 minutes, flip the bacon, brush with maple syrup and sprinkle on the remainder Bourbon Smoked Sugar and bake for another 15 minutes or until it reaches the desired level of crispiness.
Henry Bain’s Meatballs
Makes about 40 meatballs
- 2 slices white bread, crusts removed, cut in small pieces
- ¼ cup milk
- ½ pound ground pork
- ½ pound ground beef
- ½ medium onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons Bourbon Barrel Aged Worcestershire Sauce
- 1¼ teaspoons Bourbon Barrel Garlic Salt
- ½ teaspoon Bourbon Barrel Citrus Pepper
- 1 large egg
- 2 tablespoons olive oil
- ¼ cup Henry Bain’s Sauce, plus more for serving
1. In a small bowl, combine bread and milk. In a large bowl, combine pork, beef, onion, parsley, worcestershire, garlic salt, and citrus pepper. Mash bread and milk to form a wet paste and add to meat mixture. Add egg and gently mix to combine. Cover and chill for at least 1 hour.
2. Preheat oven to 350 degrees. Using a small cookie scoop or tablespoon, scoop about 1 tablespoon of the mix and form mixture into meatballs. Heat a large skillet over medium heat with 1tablespoon olive oil. Add half the meatballs and cook until brown on all sides. Transfer to a foil lined, rimmed baking sheet. Repeat with remaining oil and meatballs. Bake meatballs for 15 minutes. Remove from oven.
3. Set broiler on high. Brush meatballs with the Henry Bain’s sauce. Broil for 3 minutes until burnished and glossy. Transfer to a serving bowl. Serve with extra Henry Bain’s sauce on the side.
Entrées and Side Dishes
BOURBON SMOKED Paprika Shrimp
Serves 8 as an appetizer or Entrée
- 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
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.
BOURBON SMOKED CHEF’S BLEND SHEET PAN SALMON AND VEGETABLES
For the Spiced Lemon Aioli:
1/3 cup mayo
½ Tbsp lemon juice
¼ tsp Bourbon Smoked Chef’s Blend
1 scallion, green part only, thinly sliced
for the Salmon:
4 (4-6 ounce) filets of salmon
1 pound asparagus, woody ends trimmed
3 Tbsp olive oil
1½ Tbsp Bourbon Smoked Chef’s Blend
½ tsp Bourbon Smoked Salt
1. In a small bowl, whisk together the ingredients for the aioli. Set aside. Preheat the
oven to 425 degrees.
2. Cover a large, rimmed sheet pan with parchment or aluminum foil. Lay the
salmon filets on the pan and drizzle with olive oil and season each fillet with ¼
teaspoon of Chef’s Blend and a pinch of smoked salt. Place the asparagus on the
sheet pan and drizzle with about 1 tablespoon of olive oil, ½ teaspoon Chef’s Blend
and ¼ teaspoon smoked salt. Toss to evenly coat. Spread asparagus in a single layer
next to the salmon.
3. Place pan in the oven and roast for 12-15 minutes (cooking time will vary based
on the thickness of salmon). Remove from oven and serve immediately.
Mint Julep Lamb With Garlic Blistered Stone Fruit
2 racks of lamb ( about 2 pounds total ) or 2 pounds of boneless leg of lamb, score the fat with a sharp knife on either piece of meat and set aside
3 T. Bourbon Smoked Mint Julep Sugar
1 T. Bourbon Smoked Salt
1 T. Bourbon Smoked Pepper
1/4 cup olive oil
12 cloves of garlic cleaned
12 Woodford Reserve® Bourbon Cherries, with the stem removed OR 4 T. of Black Raspberry Jam
Bourbon Smoked Salt and Bourbon Smoked Pepper to taste
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies
1/4 c. red wine, 1 T. bourbon OR 1/4 cranberry juice
- In a large bowl, coat the lamb with Mint Julep Sugar, Bourbon Smoked Salt, and Bourbon Smoked Pepper until the meat is evenly coated. Marinate the lamb in the dry rub under refrigeration for at least an hour and upwards to 24 hours. The longer the dry rub has time to permit the meat the better. This delicious dry rub will permeate the meat and add deep flavors to every bite!
- While the lamb is marinating heat a small saucepan over med-low heat with 1/4 cup olive oil.
- Add the garlic cloves to the pan and allow them to slowly become golden brown. This takes about 10-15 minutes. Once a nice golden brown color is achieved, turn off the heat source and carefully remove the cloves from the oil with a fork. Set the garlic cloves aside in a small bowl. Do not throw away the oil.
- In a medium-sized skillet sear the lamb on all sides with a few spoonfuls of the garlic oil, until cooked to medium-rare or your preference. This takes about 4-5 minutes for the rack of lamb and 5-7 for a boneless leg of lamb. Use the lid of the pan to shorten the cooking time and to keep the lambs luscious fat from coating the stove top. Once you have cooked your tasty lamb to perfection, set aside so that it may rest and retain all its buttery juices. Cook lamb to 130-135 F.
- Make the pan sauce. This only takes a few moments. Carefully add the deglazing liquid of your choice over med-low heat with the remaining garlic oil. Use a flat bottomed wooden spoon to help the liquid remove all those browned yummy bits off the pan, in the process, the alcohol will cook out as it reduces and caramelizes.
- Add the roasted garlic and stone fruit ( either the cherries or the jam) until the pan sauce has the texture of honey. Season with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper. Remove from the heat.
- Assemble the dish. Portion the racks of lamb by cutting in between the bones with a sharp knife or cut the leg of lamb into steaks. Pour the sauce on top of the lamb and enjoy!
- Store cooked lamb for up to three days under refrigeration. Any leftover sauce can be stored in an airtight container for up to a week. This is a great recipe to make in advance to be reheated and served for your next celebration.
Kentuckyaki Salmon and Vegetables
Serves: 2/ Prep: 10 min/ Cook: 10 min
- 1 red bell pepper, cut into thin strips
- ¼ cup snow peas
- ¼ cup shiitake mushrooms, sliced
- 2 (4-6 oz) salmon filets
- ¼ tsp Bourbon Smoked Pepper
- ¼ tsp Bourbon Smoked Salt
- 3 Tbsp Kentuckyaki Sauce
- 1 tsp Bourbon Smoked Sesame Seeds
- 1 (5.8oz) package couscous mix, any flavor
1 Preheat oven to 400 degrees. Cut two sheets of foil, about 12” long. On one side of each sheet of foil, make a small pile of bell pepper, snow peas and mushrooms. Lay a salmon fillet on top. Season with the smoked salt and pepper. Drizzle 1½ tablespoons of Kentuckyaki Sauce over each salmon filet. Fold over the other half of foil to form a packet. Fold over and seal the three open sides tightly.
2 Lay the packets on a baking sheet. Bake for 10 minutes. While the salmon is cooking, prepare the couscous according to package instructions. Remove packets from oven and carefully open. Garnish salmon and vegetables with smoked sesame seeds and serve with a side of couscous.
BACON-WRAPPED FILETS & BLACK RASPBERRY BOURBON CHUTNEY
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
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
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.
- 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.
BOURBON SMOKED CHEF’S BLEND CRISPY SMASHED POTATOES WITH PARMESAN, ROSEMARY AND CHIVES
1 tablespoon salt
2 pounds Potatoes – Baby Yukon Gold or Baby Reds
3 tablespoons melted butter
4 cloves garlic, crushed
1 tablespoon fresh rosemary, chopped
2 tablespoon fresh chives, chopped
2 tablespoons Bourbon Smoked Chef’s Blend
Bourbon Smoked Sea Salt & Bourbon Smoked Pepper, to taste
4 tablespoons Parmesan Cheese
• Preheat broiler to medium-high heat.
Prepare the Potatoes:
• In a large pot, place potatoes and salt and bring to a boil.
• Cook, covered for 30-35 minutes or until just fork-tender.
Smash, Season and Broil:
• On a medium-large, greased sheet pan, arrange potatoes into a single layer.
• Using a potato masher or heavy-bottomed glass, flatten the potatoes. (not too hard or they will end up mashed)
• In a bowl, mix 3-tablespoons of melted butter, Bourbon Smoked Chef’s Blend, crushed garlic and rosemary.
• Pour the mixture over each potato.
• Sprinkle with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper on the top of each potato.
• Broil on the middle rack until they are golden and crispy – approximately 10-15-minuets
• Remove from oven, sprinkle Parmesan Cheese over the potatoes and return to the oven until the Parmesan cheese is melted.
• Season with a little extra salt and chives and serve immediately.
SMASHED BRUSSELS SPROUTS WITH APPLE, PECANS AND BACON
½ pound Bourbon Smoked Pepper Bacon
1 small apple – diced
2 pounds Brussels Sprouts – trimmed and cleaned
1 package Bourbon Smoked Spiced Pecans
4 tablespoons kosher salt
½ tablespoon Bourbon Smoked Sea Salt
2 tablespoons vegetable oil
• Prepare Apples: Dice apples into small pieces about 1/8 inch – set aside
• Preheat oven to 400-degrees F.
• Prepare Bacon: On a large sheet tray, spread out Bourbon Smoked Pepper Bacon. Cook bacon in oven until crisp. • • Remove from oven and drain access bacon fat into a heat-safe bowl. Save bacon fat. Dice bacon into small pieces, about 1/8 inch – set aside.
• Turn oven up to 450-degrees F.
• Prepare Brussels Sprouts: In a large pot of boiling water, add the kosher salt and the Brussels Sprouts, cook until just tender, approximately 5-minutes.
• Remove from water, drain and dry sprouts well.
• Smash Brussels Sprouts with a heavy-bottom pot and place in a large bowl.
• Toss with Bourbon Smoked Sea Salt, oil, apples and bacon fat, then spread out without overlapping on a sheet tray.
• Bake in a 450-degree F oven until crispy, approximately 15 minutes. Garnish with bacon and pecans and serve.
CHEF’S BLEND FRESH GREEN BEAN CASSEROLE
For the Crispy Onion Topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons plus ½ cup panko bread crumbs divided
1 teaspoon kosher salt
Nonstick cooking spray
For green beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon Bourbon Smoked Citrus Pepper
1 teaspoon Bourbon Smoked Chef’s Blend
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
2 cups whole milk
Prepare the Crispy Onion Toping:
• Preheat the oven to 475-degrees F.
• Combine the onions, flour, 1/2 cup panko and salt in a large mixing bowl.
• Toss to combine.
• Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.
• Place the pan on the middle rack of the oven.
• Toss the mixture 2 to 3 times during cooking.
• Bake until golden brown, approximately 30 minutes.
• Remove from the oven and set aside until ready to use.
• Turn the oven down to 400-degrees F.
Blanch the Green Beans:
• In an 8-quart sauce, bring 1-gallon of water and 2 tablespoons of the kosher salt to a boil.
• Add the beans and blanch for 5 minutes.
• Drain and immediately shock beans in a large bowl of ice water to stop the cooking.
*Drain and set aside.
Prepare the Casserole:
• In a 12-inch cast iron, melt 2-tablespoons of butter over medium-high heat.
• Add the 12-ounces of trimmed/cut mushrooms, 1-teaspoon kosher salt and Bourbon Smoked Citrus Pepper and cook, occasionally stirring, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
• Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
• Sprinkle the flour over the mixture and stir to combine — Cook for 1 minute.
• Whisk in 1-cup of whole milk and simmer for 1-minute. Decrease the heat to medium-low and add the other cup of whole milk.
• Continue to cook until the mixture thickens, occasionally stirring, approximately 6 to 8-minutes.
• Remove from the heat and stir in 1/4 of the onion topping and all of the green beans.
• Spread with the remaining onions topping and the remaining 2-tablespoons of panko on the top.
• Place the cast iron in the oven and bake until bubbly, approximately 15 minutes.
• Remove and serve immediately.
WHITE WINE SANGRIA WITH MINT, LEMON, AND LIME
- Bottle Pino Grigio or preferred White Wine
- 1/4-1/3 Cup Woodford Reserve Mint Julep Simple Syrup
- 1 Large Lemon sliced thin
- 2 Limes sliced thin
- Mint leaves for garnish
- In a small pitcher, combine all the ingredients except the mint leaves.
- Refrigerate sangria for at least an hour.
- Place mint leaves in four glasses, with ice, if desired.
- Pour sangria into glasses and enjoy.
WOODFORD RESERVE® RYE TAI
2 oz Woodford Reserve® Rye Bourbon
2.5 oz fresh pineapple juice
1 slice of fresh jalapeño
4 dashes Woodford Reserve® Peach Bitters
• Combine whiskey, bitters, and jalapeño in mixing glass and muddle.
• Add pineapple juice and ice, and shake.
• In a Collins glass, strain over fresh ice.
• Garnish with a skewer of jalapeño, and Woodford Reserve® Bourbon Cherries.
Bourbon Barrel Aged Bloody Mary
- 4 oz. Barrel Aged & Bourbon Smoked Bloody Mary Cocktail Mix
- 1.5 oz. of vodka or bourbon
- stir and pour over ice
- garnish optional
Jack Daniels® Gentleman Jack Whiskey Sour
- 2oz. Jack Daniels® Gentleman Jack
- 2oz. Gentleman Jack Whiskey Sour Mix
- 1 Egg White (optional)
- Combine ingredients in shaker. Shake Well. Add Ice. Continue to shake. Strain into chilled glass. Garnish with lemon.
- For a Whiskey Sour without Egg White, combine the first two ingredients. Continue to shake. Strain into chilled glass. Garnish with lemon.
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
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.
Old Forester – Hibiscus Punch
- 1.5 oz Old Forester Signature 100 Proof
- 1.5 oz Hibiscus Tea, brewed, unsweetened
- 0.5 oz Old Forester Oleo-Saccharum Syrup
- 0.5 oz Pineapple Juice
- Mint, for garnish
Bourbon Barrel Michelada
- Bourbon Smoked and Chili Coffee Rub
- Lime Juice
- 5 ounces Bourbon Smoked Barrel Aged Bloody Mary Mix
- 6 drops Small Batch Bourbon Ponzu
- 6 ounces Corona Beer or preferred Light Beer
- 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.
- 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.
Bourbon Barrel Aged Cold Brew
Made with Bourbon Smoked Cacao Nibs and 100% Arabica Beans that have been aged in Bourbon Barrels.
Makes 1 gallon:
8 oz of Auto-Drip Ground Bourbon Barrel Aged Coffee Beans
2 oz Bourbon Smoked Cacao Nibs
4 Quarts Water (1 gallon)
• Mix the ground Bourbon Barrel Aged Coffee and Bourbon Smoked Cacao Nibs together.
• In a glass pitcher or air-tight container, place the Bourbon Barrel Aged Coffee and Bourbon Smoked Cacao Nibs mixture in a tied coffee filter and add water to the container.
*Cold Brew can be brewed loose in the water – Double-strain with a mesh strainer before serving.
• Steep coffee in a refrigerator or room temperature for 18 hours.
• Pour over ice with your favorite coffee accompaniments – try it with Jack Daniel’s Tennessee Cocktail Bitters to add a little spice, or Bourbon Smoked Sugar for a smoky sweetness.
Bourbon Barrel Sorghum Cookies
Ingredients: (make approximately 45 cookies)
3/4 cup (1½ sticks) unsalted butter, softened
1 cup (200 grams) granulated sugar
1/4 cup Bourbon Barrel Aged Sorghum
2 cups (250 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon Bourbon Smoked Pepper
½ teaspoon Bourbon Smoked Sea Salt
½ teaspoon ground ginger
½ teaspoon ground cloves
Bourbon Smoked Sugar, for dipping
• In a medium bowl or stand mixer, cream together butter and sugar.
• Add egg and Bourbon Barrel Aged Pure Cane Sorghum and mix.
• In a separate bowl, add dry ingredients and whisk to combine.
• Add the dry mix to the butter mixture.
• Mix until smooth.
• Cover bowl with plastic wrap and chill dough for 1 hour or overnight.
• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper.
• Pour some Bourbon Smoked Sugar into a small bowl or plate.
• Roll one tablespoon of dough into a ball and roll in Bourbon Smoked Sugar. Place two inches apart on a baking sheet.
• Bake 9-11 minutes or until light golden brown.
• Cool on baking sheet for 10 minutes, then cool completely on a wire rack.
• Store cookies in an airtight container.
Ingredients: (makes 30-35 wafers)
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
½ cup Bourbon Smoked Sesame Seeds
• 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.
• 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.
Boozy, Salted-Caramel, Candied Pecans
1 package Bourbon Smoked Spiced Pecans
1 cup Old Forester® 100 Proof Signature Bourbon
1/4 cup Caramel Sauce with Sea Salt and Bourbon
1/2 cup Bourbon Smoked Sugar
Pecan Soaked Bourbon:
• In an airtight container, combine 1-package of Bourbon Smoked Spiced Pecans and 1-cup of Old Forester® 100 Proof Signature Bourbon.
• Allow to sit for 10-hours at room temperature.
• Strain the mixture one time with a mesh strainer and again through a coffee filter.
• Store in a bottle with a lid for two weeks.
*Save Pecan Soaked Bourbon to make the Fall Old Fashioned.
• Preheat oven to 375-degrees F.
• Place the soaked pecans on a medium, parchment-lined sheet tray.
• Drizzle Caramel Sauce and sprinkle sugar over pecans.
• Toss until coated and spread pecans out to a single layer.
• Bake for 12-15-minuets or until coating starts to bubble.
• Remove, allow to cook, and break apart.
• Serve immediately or store in an airtight container.
BOURBON SMOKED SWEET POTATO PASTRY TARTS
Ingredients for Pastry Tart
- 1 pack (17.3 oz) of premade puff pastry sheets
- 2 cup of cold leftover sweet potato casserole
- 2 teaspoon Bourbon Smoked Sea Salt
- 1/4 cup Bourbon Smoked Sugar for dusting
- 1 teaspoon Bourbon Smoked Sea Salt for finishing
Orange Zest Marshmallow Topping
- 1 small container of marshmallow cream (7 ounces)
- zest from one orange
In a small bowl, combine the marshmallow cream and the zest from one orange.
- 1 whole egg
- 1 t. warm water
Make the egg wash by adding one tablespoon
of water to one whole egg and whisk vigorously with a fork.
Preheat oven to 400 F. Line a baking sheet with parchment paper. Let the puff pastry set out on the countertop for about 30 minutes until it’s more pliable. You will have one layer for the top of the pastry and one for the bottom. Once pliable, roll out both puff pastry sheets until they are 12 x 9 inches.
Grid out 8 separate rectangles with the egg wash with a pastry brush. Sprinkle the bottom puff pastry layer with Bourbon Smoked Sea Salt and then divide the leftover sweet potato casserole into the 8 different squares leaving about an inch in between. Lay puff pastry over the egg-washed and sweet potato casseroled sheet. With the side of your palms, delicately divide the 8 different portions sealing all the sides of the pastry.
Place the potato-filled pastry sheet into the freezer on a parchment-lined baking sheet for 15 minutes until it’s almost frozen and easier to cut.
Cut the pastry-filled sheet into 8 equal rectangle pieces and set them on a parchment-lined sheet tray a few inches apart.
Using the egg wash, lightly brush the top side of each pastry gently until they are completely covered. Lightly sprinkle the Bourbon Smoked Sugar on each pastry and pop them in the preheated oven for about
20-25 minutes or until deep golden brown.
Remove from oven and cool for about 15 minutes. Top with Orange Zest Marshmallow Cream Topping and finish with a sprinkle of Bourbon Smoked Sea Salt.
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