Easter Sunday Menu
CHICKEN LIVER AND SPICED PECAN CROSTINI
2 ounces Kentucky Bourbon
2 tablespoons golden raisins
1 pound chicken livers, rinsed, trimmed and patted dry
½ teaspoon Bourbon Smoked Salt, plus extra for sprinkling
¼ teaspoon Bourbon Smoked Pepper, plus extra for sprinkling
2 tablespoons extra virgin olive oil
1 bay leaf
½ small yellow onion, thinly sliced
1 garlic clove, minced
2 tablespoons butter
14-16 grilled or toasted baguette slices
2 tablespoons parsley, chopped
¼ cup Bourbon Spiced Pecans, coarsely chopped
½ lemon, for squeezing
Bourbon Barrel Aged Sorghum, for drizzling
1. In a small bowl, put the raisins to soak in the bourbon. Heat a large skillet over medium-high heat. Season the livers with the 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 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.
2. 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.
3. 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. Serve warm.
DEVILED EGGS TWO WAYS
Makes 16 deviled eggs
1/3 cup mayo
1 tablespoon Dijon mustard
1 teaspoon White Wine Vinegar
Tomato and Smoked Paprika Deviled Egg
2 teaspoons tomato paste
1 teaspoon Bourbon Smoked Paprika, plus extra for garnish
Spicy Miso-Soy Deviled Eggs
1 teaspoon Bluegrass Soy Sauce
4 teaspoons miso paste (any variety)
1 teaspoon sriracha or your favorite hot sauce
Bourbon Smoked Sesame Seeds, for garnish
Sliced scallions, for garnish
1) Place eggs in a large saucepan and cover with water. Bring to a boil over high heat. Cover and remove from heat. Leave for 13 minutes. Place eggs in a bowl of ice water to stop the cooking and cool completely.
2) Once cool, peel eggs and slice in half. Push egg yolks into a medium bowl and add the mayonnaise, dijon mustard and white wine vinegar. Mash together with a potato masher or fork, mixing well, until very smooth. Divide mixture into two small bowls.
3) Add the various ingredients to each bowl of egg yolk mixture and stir well to combine. Put into a piping bag fitted with a nozzle or use a ziplock bag with a small corner cut off to pipe yolks into egg white halves.
4) Garnish each deviled egg with the appropriate garnish, arrange on a platter and serve.
Ponzu and Togarashi Turkey Meatballs
Makes 40 meatballs
Tender turkey meatballs filled with grated ginger, breadcrumbs, and deliciously smoked spices. Small Batch Bourbon Ponzu sets this recipe off with a citrus forward twist.
For the Meatballs:
½ cup fresh breadcrumbs
1 pound turkey, ground (dark or white meat)
¼ cup scallions, finely sliced
1 Tbsp Small Batch Bourbon Ponzu
1 garlic clove, grated
1 tsp fresh ginger, grated
½ tsp Bourbon Smoked Salt
¼ tsp Bourbon Smoked Pepper
MASHED SWEET POTATOES WITH SORGHUM, LIME AND FETA CHEESE
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.
GRILLED ASPARAGUS WITH BOURBON SMOKED PAPRIKA
1 pound asparagus, ends trimmed
1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 teaspoon Bourbon Smoked Paprika
2 teaspoons Bourbon Smoked Sea Salt, plus more to taste
1/2 teaspoon Bourbon Smoked Pepper, plus more to taste
Heat a grill or grill pan over high heat. Mix all of the ingredients, except the asparagus, in a large bowl. Add the asparagus and toss the coat well. Grill the asparagus for 3-5 minutes or until cooked and slightly charred. Season with more smoked salt and pepper, if desired. Serve
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.
SOY AND BOURBON MARINATED PORK TENDERLOIN
2 ½ pounds pork tenderloin
½ cup Bluegrass Soy Sauce
½ cup Kentucky Bourbon
¼ cup Bourbon Barrel Aged Worcestershire Sauce
¼ cup Bourbon Smoked Sugar
¼ cup water
¼ cup canola or vegetable oil
4 garlic cloves, roughly chopped
1 Tbsp Bourbon Smoked Pepper
1 tsp ground ginger
Rinse tenderloins and pat dry with paper towels. Place into a shallow dish or large re-sealable bag. In a large bowl, combine the remaining ingredients and whisk until sugar is dissolved. Pour over tenderloins. Marinade pork in the refrigerator overnight or up to 2 days.
Preheat the oven to 375 degrees. Remove pork from marinade and shake off excess marinade. Place tenderloins into a roasting pan or rimmed baking sheet. Roast for 25-30 minutes or until pork registers 155 degrees with a meat thermometer. Remove from oven and tent with foil. Allow meat to rest for 10 minutes. Slice 2” thick slices and arrange on a serving platter.
** Leftover pork is great the next day on our chive and smoked pepper biscuits with sweet chutney, blackberry jam, BBQ sauce or a drizzle of
PERFECT DRY RUB
Dry Rub for Ribs
Makes 1/3 cup (enough for 2 full racks of ribs)
For the rub:
1 TB Bourbon Smoked Sugar
1½ tsp Bourbon Smoked Salt
1½ tsp Bourbon Smoked Pepper
1-2 tsp cayenne pepper (optional add-in)
LEMON LAVENDER SHORTBREAD COOKIES
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 the log into an 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 cool completely.
CHOCOLATE CHUNK COOKIES WITH BOURBON SMOKED SEA SALT
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) semisweet 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 a 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.
WHITE WINE SANGRIA WITH MINT, LEMON, AND LIME
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.
OLD FORESTER’S TRADITIONAL PUNCH
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