OLD FASHIONED SORGHUM, CHOCOLATE & PECAN PIE
Ingredients:
For the crust:
1 ½ bread flour (cold)
¼ teaspoon salt
13 Tablespoons unsalted butter (diced and frozen)
6 Tablespoons ice water
For the Sorghum, Chocolate, Pecan Pie Filling:
¾ cup of Bourbon Barrel Aged Sorghum
¾ cup of packed light brown sugar
½ cup dark corn syrup
¼ cup unsalted butter
3 large eggs
2 cups chopped pecans
¾ cups milk chocolate chips
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
2 teaspoons Kentucky Bourbon
½ teaspoons salt
Method
For the crust:
• In the bowl of a stand mixer, combine flour, salt, and butter.
• Place bowl, including the paddle, in the freezer; you will need to keep everything as cold as possible.
• Using the paddle attachment, mix on low speed until you get coarse crumbs.
• Add just enough water until the dough comes together, roughly 1-minute. *Mix the dough a little longer if you want to achieve an extra smooth dough.
• Remove dough from mixer and shape into a dish that is 1 inch thick.
• Wrap dough in plastic for at least 4 hours to reduce shrinking.
*Overnight is best.
• On flowered surface, roll out dough to a 12-inch round approximately 1/8-inch thick.
• Fold and line dough into 9-inch pie pan.
• Roll edges under and crimp as desired.
• Refrigerate for one hour.
For the Sorghum, Chocolate, Pecan Pie Filling:
• Preheat oven to 350-degrees F.
• In a medium saucepan, combine Bourbon Barrel Aged Sorghum, brown sugar, dark corn syrup, and butter over medium heat.
• Cook until the butter is melted and the sugar is dissolved, about 4-minutes. Increase the heat to high and let the mixture boil for 1-minute.
• Remove from heat and cool mixture to room temperature.
• Stir in eggs until blended.
• After eggs are blended, stir in bourbon, Bourbon Barrel Aged Madagascar Vanilla, salt, milk chocolate chips and chopped pecans.
• Pour filling into prepared pie shell.
• Bake for 45 min – 1 hour, or until filling is set.
• Cool completely on a wire rack.
• Serve with Bourbon Whipped Cream if desired.
Cranberry Sauce with Bourbon Smoked Sugar
Makes 3 cups
Ingredients:
2 oranges, juiced (plus zest of 1 orange)
1 cup Bourbon Smoked Sugar
2 teaspoons lemon juice
1 teaspoon fresh ginger, grated
1 bag (12 ounces) fresh or frozen cranberries
Method:
1) Combine all the ingredients in a medium saucepan. Bring to a boil and reduce heat to a simmer. Cook, stirring occasionally, for 7-10 minutes or until cranberries have broken down and juices are thickened.
2) Let cool and pour into a serving bowl.
Bourbon Whipped Cream
Ingredients:
2 cups heavy whipping cream, cold
2 tablespoons confectioners sugar
2-3 tablespoons Kentucky Bourbon
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
Method:
In a large bowl, combine all the ingredients for the whipped cream. Using a hand mixer or large whisk, whip cream until soft peaks form. Cover bowl with plastic wrap and set aside in the refrigerator.
Bourbon Spiced Apple Cake
Makes 1- 9”x13” pan
Ingredients:
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons Bourbon Smoked salt
16 tablespoons (2 sticks) unsalted butter, softened (plus extra for the pan)
2 cups granulated sugar
2 large eggs, lightly beaten
2 teaspoons Bourbon Barrel Aged Madagascar Vanilla Extract
½ cup Bourbon Barrel Smoked Sugar
2 teaspoons cinnamon
juice of ½ a lemon
5-6 tart apples, such as Granny Smith, Honeycrisp, or Macintosh
Method:
1) Preheat oven to 375 degrees. Butter a 9 “x13” baking pan. In a large bowl, combine all the ingredients for the whipped cream. Using a hand mixer or large whisk, whip cream until soft peaks form. Cover bowl with plastic wrap and set aside in the refrigerator.
2) In a small bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the butter and 2 cups of granulated sugar until pale and fluffy. Add the eggs and vanilla and mix. Add the flour mixture and beat until combined. Batter will be thick. Spread mixture evenly into the prepared pan.
3) In a small bowl, mix the smoked sugar and cinnamon. Peel, core and slice the apples into a large bowl and toss with the lemon juice. Add the cinnamon smoked sugar and toss well to combine. Arrange and shingle the sugared apples on top of the batter to completely cover the cake, pressing in lightly. Bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean. Cool on a wire rack for 10-15 minutes before serving with bourbon whipped cream.
BOURBON BARREL SORGHUM COOKIES
Ingredients: (makes approximately 45 cookies)
3/4 cup (1½ sticks) unsalted butter, softened
1 cup (200 grams) granulated sugar
1 egg
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
Method:
• 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.
SESAME WAFERS
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
cooking spray
ice water
Method:
• 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
Ingredients:
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
Method:
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
Pecans:
• 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.
