Showing all 5 results
Bourbon Barrel Foods branded Ice Cube Sphere Mold is a perfect add-on for any beverage lover. Large frozen cubes enhance each sip by melting slowly and evenly, and not diluting a crafted cocktail, spirit or beverage. The rounded shape makes a cocktail look effortlessly elegant while ensuring the drink stays chilled and balanced.Add to cart
- Easy to use - simply fill the top whole with water or a freezable juice and pull apart when frozen.
- Each mold makes one 2-1/2 inch large ice sphere
- Durable, BPA-free silicone
- Heat safe and dishwasher safe
Handcrafted Apple Butter is rich and smooth with a hint of Kentucky Bourbon. Select varieties of Appalachian-grown apples are hand-picked and cooked down slowly, allowing the sugars in the fruit to caramelize to deep brown. Our award-winning Bourbon Barrel Aged Sorghum and classic spices are used in the recipe to enhance the natural flavors and add a hint of earthy sweetness. Spread this delicious Apple Butter on biscuits, pair with roasted pork or chicken, or use in a traditional Appalachian Apple Stack Cake! 8 oz. (482 g.)Add to cart
Joyce and Charlie are the proprietors of Friends Drift Inn Farm in Pikeville, Kentucky. They are passionate about Appalachian foodways, the people that live there and the stories that makes their part of Kentucky special. They make this fine jam for us with passion, and we love it!Add to cart
- Handcrafted in Kentucky
- Glass Jar
- 8 oz.
- All natural ingredients
Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes.Add to cart